CN105432879A - Bozhou chrysanthemum processing method - Google Patents
Bozhou chrysanthemum processing method Download PDFInfo
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- CN105432879A CN105432879A CN201510838980.7A CN201510838980A CN105432879A CN 105432879 A CN105432879 A CN 105432879A CN 201510838980 A CN201510838980 A CN 201510838980A CN 105432879 A CN105432879 A CN 105432879A
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- chrysanthemum
- weight ratio
- processing method
- mixed
- chrysanthemums
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to the field of crude chrysanthemum processing technology and particularly relates to a Bozhou chrysanthemum processing method. Full-blown chrysanthemums in the early November are picked, and beer, fructose, citric acid, D-sodium erythorbate, and active dry yeast are mixed into a fermentation liquid at a weight ratio of 1 : 0.01 : 0.3 : 0.002 : 0.001 : 0.01. The chrysanthemum and the fermentation liquid are mixed evenly at a weight ratio of 1 : 3-5, the mixture is fermented at 20-22 DEG C for 3-5 days, and the chrysanthemums and the fermentation liquid are separated. The chrysanthemums are air-spread until no water appears on the surface, during the air-spreading period, the chrysanthemums are rubbed using hands for 3-5 times, the rubbed chrysanthemums are dried under a microwave at a power of 6-8 KW for 2-4 min, and the drying is conducted at 60-80 DEG C until the water content is lowered to less than 10%.
Description
Technical field
The present invention relates to chrysanthemum processing technique field, be specifically related to a kind of Bo chrysanthemum processing method.
Background technology
Bo-chrysanthemum is medicinal compositae plant, dries in the shade and is used as medicine, and is good at wind-dispelling heat-dissipating, relieving summer-heat improving eyesight.Bo chrysanthemum also can be cooked into congee by summer together with rice, can prevent heatstroke, and conventional chrysanthemum processing method mainly comprises manufacturing procedures such as adopting chrysanthemum, airing, oven dry, and the not resistance to bubble of the chrysanthemum that this manufacturing procedure obtains, leaching rate are low, and can not deposit the long period.
Summary of the invention
The object of the present invention is to provide a kind of Bo chrysanthemum processing method.
The technical solution used in the present invention is, a kind of Bo chrysanthemum processing method, it comprises following procedure of processing: mid-October, pluck chrysanthemum in full bloom, by beer, fructose, ursolic acid, curcumin, active dry yeast is mixed into zymotic fluid by the weight ratio of 1:0.01:0.3:0.002:0.001:0.01, chrysanthemum is mixed with the weight ratio of zymotic fluid by 1:3-5, at 20-22 DEG C of bottom fermentation 3-5 days, by chrysanthemum and separation of fermentative broth, airing is extremely surperficial without moisture, rub 3-5 time with hand during airing, be dry 2-4min under the microwave of 6-8KW at power, water content is dried to lower than 10% at 60-80 DEG C.
Processing method of the present invention can effectively improve the qualities such as the color of chrysanthemum, can improve the leaching rate of chrysanthemum flavones, amino acid and trace element, and can improve the antioxygenic property of chrysanthemum after immersion, extend the shelf-life of chrysanthemum, the fragrance soaked out is denseer, and taste is micro-sweet, endures repeated infusions.
Detailed description of the invention
Embodiment 1, a kind of Bo chrysanthemum processing method, it comprises following procedure of processing: mid-October, pluck chrysanthemum in full bloom, beer, fructose, ursolic acid, curcumin, active dry yeast are mixed into zymotic fluid by the weight ratio of 1:0.01:0.3:0.002:0.001:0.01, chrysanthemum is mixed with the weight ratio of zymotic fluid by 1:3,20 DEG C of bottom fermentations 3 days, by chrysanthemum and separation of fermentative broth, airing is extremely surperficial without moisture, 3 times are rubbed with hand during airing, be dry 2min under the microwave of 6KW at power, at 60 DEG C, be dried to water content lower than 10%.
Embodiment 2, a kind of Bo chrysanthemum processing method, it comprises following procedure of processing: mid-October, pluck chrysanthemum in full bloom, beer, fructose, ursolic acid, curcumin, active dry yeast are mixed into zymotic fluid by the weight ratio of 1:0.01:0.3:0.002:0.001:0.01, chrysanthemum is mixed with the weight ratio of zymotic fluid by 1:5,22 DEG C of bottom fermentations 5 days, by chrysanthemum and separation of fermentative broth, airing is extremely surperficial without moisture, 5 times are rubbed with hand during airing, be dry 4min under the microwave of 8KW at power, at 80 DEG C, be dried to water content lower than 10%.
Embodiment 3, a kind of Bo chrysanthemum processing method, it comprises following procedure of processing: mid-October, pluck chrysanthemum in full bloom, beer, fructose, ursolic acid, curcumin, active dry yeast are mixed into zymotic fluid by the weight ratio of 1:0.01:0.3:0.002:0.001:0.01, chrysanthemum is mixed with the weight ratio of zymotic fluid by 1:4,21 DEG C of bottom fermentations 4 days, by chrysanthemum and separation of fermentative broth, airing is extremely surperficial without moisture, 4 times are rubbed with hand during airing, be dry 3min under the microwave of 7KW at power, at 70 DEG C, be dried to water content lower than 10%.
Claims (3)
1. a Bo chrysanthemum processing method, it is characterized in that, its procedure of processing is as follows: mid-October, pluck chrysanthemum in full bloom, by beer, fructose, ursolic acid, curcumin, active dry yeast is mixed into zymotic fluid by the weight ratio of 1:0.01:0.3:0.002:0.001:0.01, chrysanthemum is mixed with the weight ratio of zymotic fluid by 1:3-5, at 20-22 DEG C of bottom fermentation 3-5 days, by chrysanthemum and separation of fermentative broth, airing is extremely surperficial without moisture, rub 3-5 time with hand during airing, be dry 2-4min under the microwave of 6-8KW at power, water content is dried to lower than 10% at 60-80 DEG C.
2. a kind of Bo chrysanthemum processing method according to claim 1, it is characterized in that, described chrysanthemum mixed with the weight ratio of zymotic fluid by 1:3,20 DEG C of bottom fermentations 3 days.
3. a kind of Bo chrysanthemum processing method according to claim 1, it is characterized in that, described chrysanthemum mixed with the weight ratio of zymotic fluid by 1:5,22 DEG C of bottom fermentations 5 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510838980.7A CN105432879A (en) | 2015-11-27 | 2015-11-27 | Bozhou chrysanthemum processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510838980.7A CN105432879A (en) | 2015-11-27 | 2015-11-27 | Bozhou chrysanthemum processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105432879A true CN105432879A (en) | 2016-03-30 |
Family
ID=55543874
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510838980.7A Pending CN105432879A (en) | 2015-11-27 | 2015-11-27 | Bozhou chrysanthemum processing method |
Country Status (1)
| Country | Link |
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| CN (1) | CN105432879A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550759A (en) * | 2012-01-17 | 2012-07-11 | 程雪翔 | Microwave processing method for chrysanthemum tea |
| CN103271190A (en) * | 2013-04-28 | 2013-09-04 | 王玉军 | Chrysanthemum tea granule with matcha flavor, and preparation method of same |
| CN103283905A (en) * | 2013-07-02 | 2013-09-11 | 河南省武陟县永盛药材加工厂 | Chrysanthemum processing technology and production method |
| CN104178386A (en) * | 2014-09-08 | 2014-12-03 | 南京飞马食品有限公司 | Chrysanthemum nankingense beer and processing method thereof |
-
2015
- 2015-11-27 CN CN201510838980.7A patent/CN105432879A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550759A (en) * | 2012-01-17 | 2012-07-11 | 程雪翔 | Microwave processing method for chrysanthemum tea |
| CN103271190A (en) * | 2013-04-28 | 2013-09-04 | 王玉军 | Chrysanthemum tea granule with matcha flavor, and preparation method of same |
| CN103283905A (en) * | 2013-07-02 | 2013-09-11 | 河南省武陟县永盛药材加工厂 | Chrysanthemum processing technology and production method |
| CN104178386A (en) * | 2014-09-08 | 2014-12-03 | 南京飞马食品有限公司 | Chrysanthemum nankingense beer and processing method thereof |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160330 |
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| RJ01 | Rejection of invention patent application after publication |