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Processing method of chrysanthemum flower tea

A processing method, the technology of chrysanthemum tea, which is applied in the field of chrysanthemum tea processing, can solve the problems of chrysanthemum petals that are prone to shrinkage or fragmentation, poor mechanical strength of cell walls, and flowers that cannot be fully unfolded, so as to achieve better taste and bright yellow tea soup Clear, intensely scented and alluring effect

Inactive Publication Date: 2018-09-07
安徽丰穗农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the small petals of chrysanthemums, less cellulose content, and poor mechanical strength of the cell wall, the petals of chrysanthemums after drying are prone to shrinkage or cracking defects. During the brewing process, the flowers cannot be fully unfolded, and the viewing effect is poor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The processing method of present embodiment chrysanthemum tea, comprises the following steps:

[0028] S1. Select freshly picked chrysanthemums with complete, thick and uniform flower sizes for standby;

[0029] S2. Rinse the fresh chrysanthemums picked in step S1 with clean water for 6 minutes. After cleaning, place the chrysanthemums in a vacuum environment at room temperature and dry them. Put the dried chrysanthemums into a pot and steam them at 100°C for 10 minutes, cool them, and put them at 60°C. Dry it under the sun to kill the chrysanthemum;

[0030] S3. Add 80 parts by weight of the green chrysanthemum obtained in step S2 to 20 times the amount of mountain spring water, 60W ultrasonic treatment for 12 minutes, filter to obtain the chrysanthemum treatment liquid, add 10 times the amount of ethanol solution with a mass fraction of 65% to the filter residue, and adjust the pH to 4.5. Reflux extraction, retain the extract and recover the solvent to obtain the ext...

Embodiment 2

[0035] The processing method of present embodiment chrysanthemum tea, comprises the following steps:

[0036] S1. Select freshly picked chrysanthemums with complete, thick and uniform flower sizes for standby;

[0037] S2. Rinse the fresh chrysanthemums picked in step S1 with clean water for 8 minutes. After cleaning, place the chrysanthemums in a vacuum environment at room temperature and dry them. Put the dried chrysanthemums into a pot and steam them at 110°C for 15 minutes, cool them, and put them at 70°C. Dry it under the sun to kill the chrysanthemum;

[0038] S3. Add 100 parts by weight of the green chrysanthemum obtained in step S2 to 50 times the amount of mountain spring water, 95W ultrasonic treatment for 16 minutes, and filter to obtain the chrysanthemum treatment solution, add 15 times the amount of ethanol solution with a mass fraction of 70% to the filter residue and soak it, and adjust the pH to 6. Reflux extraction, retain the extract and recover the solvent ...

Embodiment 3

[0043] The processing method of present embodiment chrysanthemum tea, comprises the following steps:

[0044] S1. Select freshly picked chrysanthemums with complete, thick and uniform flower sizes for standby;

[0045] S2. Rinse the fresh chrysanthemums picked in step S1 with clean water for 7 minutes. After cleaning, place the chrysanthemums in a vacuum environment at room temperature and dry them. Put the dried chrysanthemums into a pot and steam them at 105°C for 13 minutes, cool them, and put them at 65°C. Dry it under the sun to kill the chrysanthemum;

[0046] S3. Add 35 times the amount of mountain spring water to the green chrysanthemums obtained in step S2, ultrasonically treat at 77W for 14 minutes, and filter to obtain the chrysanthemum treatment solution, add 13 times the amount of ethanol solution with a mass fraction of 68% to the filter residue and soak it, adjust the pH to 5.5, and carry out reflux extraction. Retain the extract and recover the solvent to obta...

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Abstract

The invention provides a processing method of chrysanthemum flower tea and relates to the technical field of processing of the chrysanthemum flower tea. The chrysanthemum flower tea provided by the invention is prepared from the following raw materials: water-removed chrysanthemum flowers, Chinese wolfberries, hawthorn fruits, hierochloe odorata, grosvenor momordica fruits, loquat leaves and crystal sugar. The chrysanthemum flower tea prepared by the processing method of the chrysanthemum flower tea provided by the invention has bright yellow and clear tea liquor, intense and attractive fragrance, sweet and refreshing taste without greasiness and sweet after taste after being brewed, and the quality of the chrysanthemum flower tea is effectively improved. By the processing method of the chrysanthemum flower tea, the Chinese wolfberries, the hawthorn fruits, the hierochloe odorata, the grosvenor momordica fruits, the loquat leaves, the crystal sugar and other materials and components are thoroughly mixed, the effects of various materials are fully exerted, and integrated with the effects of the chrysanthemum flower tea, the chrysanthemum flower tea provided by the invention has theeffects of clearing away the lung heat and stomach heat, sending down abnormally ascending qi and resolving phlegm, also has the effects of resisting arteriosclerosis, delaying senescence and the likeby long-term drinking and is suitable for all people to drink.

Description

technical field [0001] The invention relates to the technical field of chrysanthemum tea processing, in particular to a processing method of chrysanthemum tea. Background technique [0002] Chrysanthemum has the effects of soothing the liver and improving eyesight, dispelling wind and clearing heat, clearing the heart and refreshing the mind. As a health drink, chrysanthemum tea has a history of hundreds of years in my country. And the chrysanthemum tea in the prior art all is directly brewing chrysanthemum with boiled water usually, and mouthfeel is slightly bitter, if do not add rock sugar then comparatively unpalatable, can't arouse the desire of drinking at all, and the beneficial ingredient in chrysanthemum cannot Being fully utilized and absorbed by the body, its health care function is relatively single. Due to the continuous improvement of people's living standards, drinking tea is no longer just for quenching thirst, but more for health preservation, fitness and o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 朱庆丰
Owner 安徽丰穗农业开发有限公司
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