Chrysanthemum flower deep-processing method

A technology of deep processing and chrysanthemum, which is applied in the field of deep processing of chrysanthemum, can solve the problems of low added value, single nutrition, and cannot be used in other fields, and achieve the effect of long storage time and increased added value

Inactive Publication Date: 2018-03-06
湖北云腾菊业有限公司
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  • Summary
  • Abstract
  • Description
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AI Technical Summary

Problems solved by technology

[0002] Most of the existing chrysanthemums are dried after being greened and used for making tea. This method of eating has low added value, single product, and single nutrition, which leads to a small range of use of chrysanthemums and cannot be used in other fields.

Method used

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Embodiment Construction

[0008] A method for deep processing of chrysanthemums. The fresh chrysanthemums are soaked in clear water, rinsed, and then excess water is drained to control the water content of the fresh chrysanthemums at 15-30%; Concentrate to form chrysanthemum concentrated liquid; then add glycyrrhizic acid solution to the chrysanthemum concentrated liquid, stir evenly to obtain a mixed liquid, and let it stand for 10 to 15 minutes; sterilize the mixed liquid in a closed container at high temperature, and then refrigerate after rapid cooling ; That is, the processing is completed. The temperature of high-temperature sterilization is 120-160°C, and the time is 30-50s. The concentration of the glycyrrhizic acid solution is 30-50%, and the mass ratio of the glycyrrhizic acid to the chrysanthemum concentrate is 1:5.

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Abstract

The invention relates to a method for deep processing chrysanthemum. The fresh chrysanthemum is pressed, and the pressed liquid is concentrated to form a chrysanthemum concentrated liquid; then a glycyrrhizic acid solution is added to the chrysanthemum concentrated liquid, stirred evenly to obtain a mixed liquid, and allowed to stand for 10-15 minutes ; Sterilize the mixture at high temperature in an airtight container, then quickly cool it and then refrigerate it; that is, to complete the processing. The chrysanthemum-glycyrrhizic acid mixture obtained by the invention can be used in other aspects such as beverages and food, and the glycyrrhizic acid has the effect of keeping health, effectively improves the added value of chrysanthemum, and has a long storage time.

Description

technical field [0001] The invention relates to the technical field of processing chrysanthemums, in particular to a deep processing method for chrysanthemums. Background technique [0002] Most of the existing chrysanthemums are dried after being greened and used for making tea. This edible method has low added value, single product and single nutrition, which leads to a small range of use of chrysanthemums and cannot be used in other fields. Contents of the invention [0003] The object of the present invention is to provide a chrysanthemum deep processing method that can use chrysanthemum in other food fields in order to solve the above-mentioned deficiencies in the technology. [0004] A method for deep processing chrysanthemums, which is characterized in that: soak and rinse fresh chrysanthemums picked in clear water, then drain excess water, and control the water content of fresh chrysanthemums at 15-30%; The final liquid is concentrated to form a chrysanthemum conc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A23L33/10
CPCA23L33/105A23L33/10
Inventor 杨池云
Owner 湖北云腾菊业有限公司
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