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Preparation method of roxburgh rose scented tea

A technique of thorn pear flower and preparation steps, which is applied in the field of preparation of prickly pear flower tea, can solve the problem that thorn pear flower is not further recognized by people and the like, and achieves the effects of being convenient to use and improving economic value.

Inactive Publication Date: 2015-12-09
张仕权
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the pulp of Rosa roxburghii has been further processed into dried Rosa roxburghii, Rosa roxburghii cake, Rosa roxburghii wine and other products, but Rosa roxburghii has not been further understood by people.

Method used

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Embodiment Construction

[0022] Rosa roxburghii is a unique wild resource in the Yunnan-Guizhou Plateau and the Western Sichuan Plateau. It is mainly distributed in Guizhou and Hunan, followed by Yunnan. It is also distributed in the Liangshan area of ​​​​western Sichuan and northern Sichuan. In addition, Guilin Town, Tongnan County, Chongqing also has a long breeding history. , is still widely distributed in mountainous areas, and is called "thorn plum" by the locals. This green resource has not been well developed and utilized so far, which is a great neglect of the selfless gift of nature. Bijie, Liupanshui, and Tongren in Guizhou are areas with the most abundant prickly pear resources. Anshun is now planting a seedless prickly pear, which is very popular among consumers. The surrounding areas of Guiyang, the provincial capital, are also widely distributed. It can be said that Rosa roxburghii has a long history as a medicinal and edible variety in Guizhou. It has become a habit for people to eat ...

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Abstract

The invention relates to a preparation method of roxburgh rose scented tea. The preparation method comprises the following specific preparation steps: (1) deteriorating: deteriorating collected fresh roxburgh rose flowers, wherein the water content is controlled to be 85 to 90 percent; (2) killing out: killing out the deteriorated roxburgh rose flowers, wherein the temperature is controlled to be 200 to 230 DEG C; (3) spreading and airing: spreading and airing the killed-out roxburgh rose flowers for about 8 to 10 minutes, so that the hot gas thereof is fully emitted; baking for 9 times, and then inspecting according to particle size and color of the roxburgh rose flowers; finally performing scented tea blending, and weighing, packing and warehousing the roxburgh rose scented tea. The roxburgh rose scented tea is obtained by developing according to unique growth resources in Guizhou; roxburgh rose has the functions of detoxing and beautifying, preventing and resisting cancer, and preventing ageing, is a medicine-food plant in Guizhou, and is popular with people. Roxburgh rose dry flowers and Zunyi black tea are blended to prepare the roxburgh rose scented tea, thus facilitating the use and increasing the economic value of the roxburgh rose flowers.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a preparation method of Rosa roxburghii scented tea. Background technique [0002] Rosa roxburghii is a wild plant on the plateau, with pink, red or deep red flowers blooming from April to June, summer flowers and autumn fruits. Most of the fruits are oblate and spherical, and the transverse diameter is generally 2 to 4 cm. The fruit is ripe in August-September, yellow, sometimes with blush. The flesh is crisp and has a strong aroma when ripe. Small fleshy thorns are densely grown on the peel, commonly known as "thorn pear". The pulp of Rosa roxburghii has been further processed into products such as Rosa roxburghii, Rosa roxburghii cake, Rosa roxburghii wine, but Rosa roxburghii has not been further understood by people. Contents of the invention [0003] The purpose of the present invention is to provide a kind of preparation method of Rosa roxburghii scented tea that can be...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 张仕权刘小艳
Owner 张仕权
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