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Production process of dandelion tea

A production process, dandelion technology, applied in the field of dandelion tea production process, can solve the problems affecting the effect and taste of dandelion tea, heavy astringency of dandelion tea, and relatively large damage to active ingredients of dandelion, so as to achieve emerald green finished products, broad market prospects, and reduce The effect of astringency

Inactive Publication Date: 2021-07-30
河南省农业科学院长垣分院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current production process of dandelion tea (for example: CN102007984B) mainly includes the steps of picking, cleaning and drying, spreading and shredding, finishing, shaping and drying steps, which greatly damages the active ingredients of dandelion, and the dandelion tea has a strong astringent taste. Seriously affect the effect and taste of dandelion tea

Method used

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  • Production process of dandelion tea
  • Production process of dandelion tea
  • Production process of dandelion tea

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Embodiment Construction

[0021] The technical solutions of the present invention will be described in further detail below through specific implementation methods.

[0022] A kind of dandelion tea production technology, it comprises the following steps:

[0023] Spreading and airing: thinly spread the fresh dandelion leaves on a clean bamboo sieve tray with a thickness of 2-5cm; in a clean, flat, cool and ventilated condition, spread them for 4-6 hours, so that the leaves become soft, the leaf color loses its luster, and the green air It is appropriate to gradually lose the fragrance and reveal it; among them, if the fresh leaves of dandelion are dew leaves or rain leaves, they need to be spread out to remove water until the water content is 65%-75%;

[0024] Finishing: Preheat the air temperature in the finishing drum to 250°C, put in the fresh dandelion leaves after drying, start throwing the leaves as quickly as possible, and then throw the leaves evenly, with a speed of 20-40r / min, and wait until ...

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Abstract

The invention provides a production process of dandelion tea. The production process comprises the following steps: spreading and airing, de-enzyming, stir-frying, baking, spreading and airing for moisture regaining, screening and sub-packaging to obtain a finished product. By optimizing each step of the production process of the dandelion tea, the effective components of the dandelion are fully reserved, the astringent taste of the dandelion tea is effectively reduced, and the dandelion tea has a wide market prospect.

Description

technical field [0001] The invention relates to a production process of health-care tea, in particular to a production process of dandelion tea. Background technique [0002] Dandelion is also known as Guguding, Popoding, Huanghuamiao, Huanghuadiding, Milk Grass, etc. It is a perennial herb of the genus Dandelion in the family Asteraceae. Dandelion is sweet and slightly bitter. Dandelion tea uses finely chopped and dried roots or leaves, which are rich in vitamins and minerals, can strengthen the liver, and can lower cholesterol. In Europe, dandelion is known as "bed-wetting grass", which shows that it is a diuretic The effect is strong, suitable for people with edema problems to drink. In addition, it also has the effect of relieving indigestion and constipation, purifying the blood, and promoting the secretion of breast milk. [0003] Dandelion tea refers to the fresh leaves of Taraxacum mongolicum Hand.-Mazz., Taraxacum borealisinense Kitam. or several plants of the sam...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 葛飞杨明星雷然李国辉韩蕊郭潇潇刘徐冬雨王秀萍何立威付晨青姚珊刘思源郭玢岩张宠张玺张硕
Owner 河南省农业科学院长垣分院
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