Production method of chrysanthemum tea

Abstract

The invention discloses a production method of chrysanthemum tea. The production method specifically comprises the steps: mixing fresh chrysanthemum and a sodium ascorbate solution for slurrying, sequentially carrying out ultraviolet light sterilization and ultrasonic treatment to obtain chrysanthemum slurry, carrying out microwave fixation and enzymatic hydrolysis on fresh honeysuckles, mixing the processed honeysuckles with the chrysanthemum slurry for fermentation, and blending, so as to obtain the chrysanthemum tea. The chrysanthemum tea has a reasonable formula; by virtue of mixed slurrying of the chrysanthemum and sodium ascorbate, the quality and the nutrients of the chrysanthemum are effectively protected; by carrying out enzymatic hydrolysis on the honeysuckles, the separation of nutrients of the honeysuckles is promoted; and by carrying out mixed fermentation, the chrysanthemum tea has relatively good taste, fresh, durable and strong fragrance, is suitable for being drunk by all people and simultaneously has the efficacies of effectively preventing heatstroke, cooling, clearing heat, moistening lung and dispelling wind-heat.

Description

technical field [0001] The invention relates to a method for preparing chrysanthemum tea, which belongs to the technical field of tea beverage processing. Background technique [0002] Chrysanthemum is sweet and bitter in taste and slightly cold in nature. It has the effects of dispelling wind-heat, calming liver-yang, clearing liver and improving eyesight, clearing away heat and detoxifying. Modern studies believe that chrysanthemum contains a variety of nutrients, which have antibacterial, antiviral, antipyretic, and anti-aging effects. At present, the production method of chrysanthemum tea is to dry the freshly picked chrysanthemums through the methods of drying in the shade, steaming, raw drying or baking to make dried chrysanthemums. The public loves it; however, due to the light fragrance of chrysanthemum tea, the tea soup has a weak and single fragrance, which affects its tasting value. At the same time, due to the cold nature of chrysanthemum tea, people with yang d...

AI Technical Summary

Problems solved by technology

At present, the production method of chrysanthemum tea is to dry the freshly picked chrysanthemums through the methods of drying in the shade, steaming, raw drying or baking to make dried chrysanthemums. The public loves it; however, due to the light fragrance of chrysanthemum tea, the tea soup has a weak and single fragrance, which affects its tasting value. At the same time, due to the cold nature of chrysanthemum tea, people with yang deficiency constitution and spleen and stomach deficiency are likely to cause stomach discomfort after drinking , acid regurgitation, getting angry, and aggravating the symptoms of pharyngitis, it is not suitable to drink in large quantities or for a long time