Honeysuckle processing method

• Main Author: LU JIEQING
• Format: Patent
• Language: Chinese; English
• Published: 11.02.2022
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; HYGIENE; MEDICAL OR VETERINARY SCIENCE; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to a honeysuckle processing method, which comprises the following steps: selecting honeysuckle without plant diseases and insect pests and mildew, placing the honeysuckle in a bamboo container, uniformly spreading the honeysuckle, spraying the honeysuckle with 3-8 times of a citric acid solution in the step 1, collecting the citric acid solution sprayed out and flowing out each time, repeatedly conducting spraying for 3-5 times at an interval of 30 minutes. According to the honeysuckle processing method, leaching of active ingredients in the honeysuckle is effectively reduced through a method of spraying the acid solution, the acidity in the honeysuckle can be reduced after the acid solution permeates into the honeysuckle, the stability of polyphenol active ingredients in the honeysuckle is improved, a steaming method is adopted in the processing process to replace a traditional boiling method, the steam temperature permeability is higher, direct contact between boiling water and the hon