High-temperature quick-drying processing method of honeysuckle tea

Abstract

In order to improve the quality of honeysuckle tea, avoid the loss of effective component chlorogenic acids and prolong the storage time of honeysuckle tea, the invention provides a high-temperature quick-drying processing method of honeysuckle tea. The invention has the technical scheme that the high-temperature quick-drying processing method of honeysuckle tea comprises the following concrete steps: (1) taking honeysuckle buds as raw materials, spreading and airing the honeysuckle buds in a room for 3-4h after picking, and carrying out water-removing treatment in a water-removing pot, wherein the temperature is set as 160-250 DEG C, and the rotary water-removing time is 1-2min; (2) after the honeysuckle buds after water-removing treatment are taken out of the pot, naturally cooling the honeysuckle buds to the normal temperature; (3) drying: putting the honeysuckle buds into a drying box for drying, wherein the temperature is controlled at 80-120 DEG C, and the time is 8-12min; (4) after the dried honeysuckle buds are taken out of the drying box, naturally cooling the honeysuckle buds to the normal temperature to obtain the honeysuckle tea; and (5) carrying out vacuum packaging.

Description

technical field [0001] The invention relates to a high-temperature quick-drying processing method of honeysuckle tea. Background technique [0002] For many years, after the honeysuckle is picked, it is naturally air-dried to become Chinese herbal medicines. During the natural air-drying process, it is easy to cause mildew and low quality when encountering cloudy and rainy days. After 2000, honeysuckle tea was baked in an earth kang room based on the drying technology of shiitake mushrooms. The maximum temperature of the baking process was 60°C, and the baking time was as long as 20 hours. Due to the long time and low temperature, the active ingredients of honeysuckle were green during the drying process. There is a certain loss of original acid, which affects the quality of medicinal materials. Due to low-temperature drying, the water content is relatively high, generally between 10-12%. It is prone to mildew and insects during storage. [0003] Most of the honeysuckle t...

AI Technical Summary

Problems solved by technology

[0002] For many years, after the honeysuckle is picked, it is naturally dried to make Chinese herbal medicines. During the natural drying process, it is easy to cause mildew and low quality in rainy days.

After 2000, honeysuckle tea was baked in an earth kang room based on the drying technology of shiitake mushrooms. The maximum temperature of the baking process was 60°C, and the baking time was as long as 20 hours. Due to the long time and low temperature, the active ingredients of honeysuckle were green during the drying process. There is a certain loss of raw acid, which affects the quality of medicinal materials

[0003] Most of the honeysuckle teas currently on the market use low-temperature drying technology, which is prone to mildew and insects after packaging