Rose tea and preparation method thereof

A technology for rose tea and rose, which is applied in the field of food processing and can solve the problems of low nutritional and health care value, single tea aroma, etc.

Inactive Publication Date: 2015-11-11
ANHUI YINGHUA PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Now there are many kinds of teas on the market, including tea beverages, tea granules, teabags, green tea, white tea, etc., but most of t

Method used

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Examples

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Embodiment Construction

[0019] A kind of rose tea made from raw materials with the following weight (catties):

[0020] Tartary buckwheat 80, coix seed 15, rose 30, sour vine fruit 6, chrysanthemum 5, black seed grass 4, light bamboo leaf 6, licorice 8, lotus leaf 8, black bean coat 8, watermelon seed powder 5, grenadine syrup 30.

[0021] The preparation method of described rose tea, comprises the following steps:

[0022] (1) Coarsely crush the tartary buckwheat through a 40-mesh sieve, sieve out the tartary buckwheat shell and powder below 40 mesh to obtain tartary buckwheat granules, add water containing 0.5% vitamin C, heat to 90°C and cook for 20 minutes, Filter out the water and keep the coarse grains for later use;

[0023] (2) Dry tartary buckwheat grains with hot air at 65°C, then put them into a sieve tray, put them in an oven, bake them at 250°C until there is a burnt aroma, take them out in time, put them in 5 times the water, and put them in -1 ℃ leaching for 60 minutes, the liquid re...

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PUM

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Abstract

The invention discloses a rose tea and a preparation method thereof. The rose tea is prepared from the following raw materials: 60-80 of Fagopyrum tataricum, 12-15 of coix seed, 20-30 of rose, 4-6 of Embelia laeta, 3-5 of chrysanthemum, 3-4 of Black Caraway, 4-6 of lophatherum gracile, 4-8 of licorice, 6-8 of lotus leaf, 5-8 of black soybean peel, 3-5 of watermelon seed powder, and 20-30 of grenadine syrup. According to the rose tea prepared by the method provided by the invention, color protection and oxidation prevention are employed, the functional components are maximumly preserved, also baking and cold soaking are employed so as to precipitate beneficial ingredients more easily, and compounding with other traditional Chinese medicines are realized, the health care value is enhanced, the taste and flavor are improved and reconciled, Fagopyrum tataricum is endowed with flavor, and organic combination with tea is achieved. The rose tea is convenient to store and eat, can be drinkable after brewing, has ruddy and transparent tea color, is sweet and mellow, has the efficacy of tonifying spleen and nourishing stomach, nourishing yin and blood, tonifying deficiency and soothing nerves, etc., can eliminate fatigue, delay senescence, whitening and moistening skin, and is beneficial to body health.

Description

technical field [0001] The invention relates to rose tea and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Drinking tea has been a Chinese habit for thousands of years. Tea is known as the "national drink" in China, the liquid of health and the drink of the soul. Drinking tea can not only quench thirst, but also protect teeth, improve resistance, lower cholesterol, prevent and treat diabetes, etc. Now there are many types of teas on the market, such as tea beverages, tea granules, teabags, green teas, white teas, etc., but most of the teas have only a single tea fragrance, low nutritional and health value, and cannot meet people's growing needs. The pace of daily life of modern people is accelerated. With the improvement of people's living standards, the requirements for drinking tea are getting higher and higher, and tea beverages with health care and dietary functions are becoming more and more popular. ...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 谭红艳
Owner ANHUI YINGHUA PHARMA
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