乡土皇菊干燥烘制工艺研究

Study on Drying and Baking Technology of Local Imperial Chrysanthemum

本文通过常用烘箱干燥法和茶叶提香机干燥法2种方法对乡土皇菊干燥烘制关键参数进行了试验。结果表明,皇菊最适烘制工艺为:采摘80%～100%开放程度的皇菊在40～50℃烘干机中烘制48 h以上。此外,为了抑制皇菊烘制过程中褐变发黑,采用微波杀青法对其杀青。冷冻干燥法虽能保持花型完整,但极易破碎不易完整包装。

In this paper,the key drying and baking parameters of the local imperial chrysanthemum were tested by two methods:the common drying oven and the tea fragrance machine.The results showed that the optimum drying process for 80%-100% of the open degree of the local imperial chrysanthemum was made at 40-50℃ for more than 48 hours.In addition, in order to inhibit the browning and blackening of chrysanthemum during baking,the method of fixing technology through microwave was used.Although freeze-drying method could keep the pattern intact,but it was to fragile to pack completely.