If the flower buds are picked after raining, they should be put on the clean ground for airing or sun drying for 2 - 3 hours before being processed. If the flower buds are picked in sunny days, they can be processed directly. Afterwards, put the flower buds on the drying trays, each of which should load about 5kg flower buds. Those blooming flowers should be picked out because they contain less nutritional ingredients and their petals are easy to fall off. If those blooming flowers are dried with flower buds in the mixed processing way, the overall quality will be accordingly reduced. Therefore, you need to be very careful when picking out those blooming flowers.
During the whole drying process, there is no need to add any additives because the natural dry flower buds can be achieved by high temperature drying.
1. Preliminary drying: enzymes deactivation.
The drying temperature should be adjusted at about 70 ℃ which must be strictly controlled because the nutritional ingredients of rose flower buds will be destroyed if the drying temperature is higher than 80 ℃. In this way, not only the sterilization purpose can be achieved, but only the nutritional ingredients can be maintained. The 70 ℃ drying temperature should keep for about 20 minutes, and then, the temperature should be adjusted to 50 ℃ more or less for 3 hours.
2. Further drying.
After preliminary drying, the temperature should be reduced to room temperature ( generally 20 ℃~25 ℃) for about 2 hours. And then, the temperature should be adjusted back to 50 ℃ more or less for 10-12 hours until the flower buds are complete dry.
When packing the dry flower buds, the sterile environment is necessarily required. Each packaging bag should hold 300 g dry flower buds. And then the packaged flower buds can be sent out of the factory for sales.