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Rosemary flower tea and preparation method thereof

A technology for fragrant flower tea and rosemary, which is applied to the field of rosemary flower tea and its preparation, can solve the problems of insufficient aroma, not soft enough, and astringent taste of rosemary tea leaves, and achieves rich aroma, improved nutritional value, and even and thorough greening. Effect

Active Publication Date: 2015-01-07
湖南省雅迭香科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the common rosemary tea is made by simply killing the young leaves of rosemary and then kneading and drying. The rosemary tea produced by this method has a harsh taste, is not soft enough, and has insufficient aroma.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A rosemary scented tea is composed of the following substances in parts by weight: 10 parts of rosemary leaves, 2.5 parts of jasmine, 2 parts of lemon, 1 part of mint leaves, 1 part of hawthorn and 1 part of licorice.

[0027] The preparation method of above-mentioned rosemary scented tea, comprises the following steps:

[0028] (1) Raw material preparation: pick 4-6 young leaves at the top of rosemary, rinse them with clean water, soak them in 0.85% sodium chloride solution for 10 minutes, then soak them in water for 30 minutes, and use 0.22mol / L Soak in sodium glutamate solution for 15 minutes, set aside;

[0029] (2) Drying: put the prepared rosemary tender leaves in step (1) in a cool place and spread out, the thickness is 3-5cm, and dry the surface moisture with cool wind;

[0030] (3) micro-fermentation: place the tea leaves in step (2) in a vacuum fermentation chamber, adjust the vacuum degree to 0.07MPa, the temperature is 25°C, and anaerobically ferment for 1-...

Embodiment 2

[0039] A rosemary scented tea is composed of the following substances in parts by weight: 15 parts of rosemary, 3 parts of rose, 4 parts of lemon, 2 parts of mint leaves, 2 parts of hawthorn and 2 parts of licorice.

[0040] The preparation method of above-mentioned rosemary scented tea, comprises the following steps:

[0041](1) Preparation of raw materials: pick 4-6 young leaves from the top of rosemary, rinse them with clean water, soak them in 0.90% sodium chloride solution for 10 minutes, then soak them in water for 30 minutes, and use 0.24mon / L Soak in sodium glutamate solution for 18 minutes, set aside;

[0042] (2) Drying: put the prepared rosemary tender leaves in step (1) in a cool place and spread out, the thickness is 3-5cm, and dry the surface moisture with cool wind;

[0043] (3) Micro-fermentation: place the tea leaves in step (2) in a vacuum fermentation chamber, adjust the vacuum degree to 0.07MPa, and perform anaerobic fermentation for 1-2h at a temperature ...

Embodiment 3

[0052] A rosemary scented tea is composed of the following substances in parts by weight: 20 parts of rosemary leaves, 5 parts of rosemary flowers, 6 parts of lemon, 3 parts of mint leaves, 3 parts of hawthorn and 3 parts of licorice.

[0053] The preparation method of above-mentioned rosemary scented tea, comprises the following steps:

[0054] (1) Preparation of raw materials: pick 4-6 young leaves from the top of rosemary, rinse them with clean water, soak them in 0.95% sodium chloride solution for 10 minutes, then soak them in water for 30 minutes, and use 0.28mon / L Soak in sodium glutamate solution for 20 minutes, set aside;

[0055] (2) Drying: put the prepared rosemary tender leaves in step (1) in a cool place and spread out, the thickness is 3-5cm, and dry the surface moisture with cool wind;

[0056] (3) micro-fermentation: place the tea leaves in step (2) in a vacuum fermentation chamber, adjust the vacuum degree to 0.07MPa, the temperature is 25°C, and anaerobicall...

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Abstract

The invention belongs to the technical field of tea processing, and particularly relates to a rosemary flower tea and a preparation method thereof. The rosemary flower tea is prepared by scenting leaves and fresh flower of rosemary and compounding lemon, mint leaves, hawthorn and licorice, and has the characteristics of coolness, sweetness, strong fragrance, soft taste and the like. In the preparation process of the rosemary flower tea, before an enzyme-deactivating process in production of a rosemary tea blank, processes of soaking sodium glutamate and performing microfermentation are added, so that the amino acid content of the rosemary flower tea is increased and the nutritional quality of the rosemary flower tea is improved; by a low-temperature, high-dampness and constant-temperature enzyme-deactivating process, enzymes in rosemary can be effectively destroyed; in combination of room-pressure rolling and pressurized rolling, the rolling time is shortened, so that cells can be sufficiently crushed; a drying process is performed before and after scenting respectively so as to ensure the final quality of the rosemary flower tea; after scenting and compounding, an intermittent microwave drying process is performed so as to improve the leaching rate of water-soluble substances in the final rosemary flower tea; the preparation method is reasonable in process; the rosemary flower tea is nutritional and good in color; nutritional components in the rosemary flower tea can be effectively retained; the leaching rate of nutrients in the brewing process can be improved.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to rosemary scented tea and a preparation method thereof. Background technique [0002] Rosemary (Rosmarinus officinalis), also known as Ocean Dew, is an evergreen shrub native to the Mediterranean region. It is widely used in spices due to its unique aroma. It was introduced into my country in 1981 and successfully cultivated. , Hunan, Sichuan, Guizhou and other places are planted. Rosemary contains a large amount of carnosic acid, carnosol, rosmanol, ursolic acid, rosmarinic acid and other flavonoids, terpenoids and phenolic organic acids and other antioxidant components. Known as the third-generation green food antioxidant, rosemary is often used in the extraction of food antioxidants and rosemary essential oil. [0003] In addition, rosemary also has a variety of health effects, such as eliminating flatulence, enhancing memory, refreshing, alleviating headach...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 付大亮付泽付雅琴
Owner 湖南省雅迭香科技有限公司
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