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Preparation method of honeysuckle flower tea

A production method, the technology of honeysuckle tea, applied in the direction of tea substitutes, etc., can solve the problems affecting the taste, and achieve the effect of reducing bitterness and astringency

Inactive Publication Date: 2016-07-27
绥阳县吉帮昌盛金银花农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processing method of honeysuckle has an influence on the color and taste of dried honeysuckle after processing. The existing honeysuckle tea or honeysuckle processing process is relatively comprehensive: picking, withering, killing green, rolling, fermenting and drying, but due to the processing steps Or the influence of processing conditions, the processed honeysuckle tea is often accompanied by a bitter taste, which affects the taste. It needs to be diluted with more water to be suitable for most people to drink

Method used

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  • Preparation method of honeysuckle flower tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: a kind of honeysuckle tea making method, comprises the following steps:

[0021] Step 1, picking: picking the honeysuckle with the upper part enlarged and stick-shaped;

[0022] Step 2. Cleaning and soaking: Soak the fresh honeysuckle in clean water, add salt to the clean water and mix evenly, the weight ratio of clean water to salt is 100:20; the temperature of the clean water is 20-30°C, soak for 50 minutes and filter until the honeysuckle no longer drips ;

[0023] Step 3. Withering: put the honeysuckle into the withering tank, blow hot air into the withering tank, the temperature of the hot air rises in a gradient, the first gradient temperature is 35-45°C, and the heating time is 40 minutes; the second gradient temperature is 75-85°C ℃, the heating time is 25min; the third gradient temperature is 70-90℃, and the heating time is 15min;

[0024] Step 4. Kneading: Cool the withered honeysuckle to room temperature, then put it into a breathable bag and ...

Embodiment 2

[0028] Embodiment 2: a kind of honeysuckle tea making method, comprises the following steps:

[0029] Step 1, picking: picking the honeysuckle with the upper part enlarged and stick-shaped;

[0030] Step 2. Cleaning and soaking: Soak the fresh honeysuckle in water, add salt to the water and mix evenly, the weight ratio of water to salt is 100:15; the temperature of the water is 20-30°C, soak for 40 minutes and filter until the honeysuckle no longer drips ;

[0031] Step 3. Withering: put the honeysuckle into the withering tank, blow hot air into the withering tank, the temperature of the hot air rises in a gradient, the first gradient temperature is 35-45°C, and the heating time is 50 minutes; the second gradient temperature is 75-85°C ℃, the heating time is 20min; the third gradient temperature is 70-90℃, and the heating time is 13min;

[0032] Step 4. Kneading: Cool the withered honeysuckle to room temperature, then put it into a breathable bag and knead it by hand. After ...

Embodiment 3

[0036] Embodiment 3: a kind of honeysuckle tea making method, comprises the following steps:

[0037] Step 1, picking: picking the honeysuckle with the upper part enlarged and stick-shaped;

[0038] Step 2. Cleaning and soaking: Soak the fresh honeysuckle in water, add salt to the water and mix evenly, the weight ratio of water to salt is 100:15; the temperature of the water is 20-30°C, soak for 60 minutes and filter until the honeysuckle no longer drips ;

[0039] Step 3. Withering: put the honeysuckle in the withering tank, blow hot air into the withering tank, the temperature of the hot air rises in a gradient, the first gradient temperature is 35-45°C, and the heating time is 45 minutes; the second gradient temperature is 75-85°C ℃, the heating time is 30min; the third gradient temperature is 70-90℃, and the heating time is 10min;

[0040] Step 4. Kneading: Cool the withered honeysuckle to room temperature, then put it into a breathable bag and knead it manually. After k...

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Abstract

The invention discloses a preparation method of a honeysuckle flower tea, and belongs to the technical field of tea processing. The preparation method comprises the following steps: picking fresh honeysuckle flowers; soaking the picked fresh honeysuckle flowers by clear water for 40-60 minutes, wherein the temperature of the clear water is 20-30 DEG C; filtering the soaked honeysuckle flowers until no water is dripping; carrying out withering, namely withering the filtered honeysuckle flowers by hot air of which the temperature is raised in gradients, wherein the honeysuckle flowers are orderly heated by a first gradient temperature of 35-45 DEG C for 40-50 minutes, a second gradient temperature of 75-85 DEG C for 20-30 minutes, and a third gradient temperature of 70-90 DEG C for 10-15 minutes; carrying out rolling; continuously stir-frying the rolled honeysuckle flowers in a hot pan at 120-150 DEG C for 6-8 minutes, dishing the stir-fried honeysuckle flowers off, and air-cooling the honeysuckle flowers until the temperature of the honeysuckle flowers is 10-20 DEG C; and fermenting and drying the cooled honey suckles. The preparation method of the honeysuckle flower tea overcomes factors of concern of prior art, and sets rational technological conditions, so that the prepared honeysuckle flower final-products are reduced in bitter and astringent tastes after being brewed in water when compared with the honeysuckle flowers processed by existing technologies under the same conditions.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for preparing honeysuckle tea. Background technique [0002] Honeysuckle is a plant of the genus Lonicera in the Lonicera family, with buds in the shape of sticks and slightly curved. The herbal literature "Materia Medica Fengyuan" records: "Honeysuckle, detoxification and pus removal, nourishing in diarrhea, holy medicine for carbuncle and ulcer." In traditional Chinese medicine, it is mainly used for carbuncle furuncle, sore throat, erysipelas, heat-toxin blood dysentery, wind-heat Cold, febrile disease, fever, etc. Honeysuckle also has a strong antibacterial effect, and has different degrees of inhibitory effects on various bacteria in vitro, such as Salmonella typhi, Pseudomonas aeruginosa, Escherichia coli, etc.; it also has the ability to improve microcirculation, remove fat peroxide deposition; promote metabolism, Anti-aging, skin care and anti-freckle ef...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 杨盛刚
Owner 绥阳县吉帮昌盛金银花农业科技有限公司
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