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Roxburgh rose leaf tea and making method thereof

A technique of thorn pear leaf tea and thorn pear, which is applied in the field of thorn pear leaf tea and its preparation, can solve the problems of high processing cost, poor product taste, damage to nutritional processing technology, etc. the quality of the effect

Inactive Publication Date: 2015-12-30
谢刚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although Rosa roxburghii tea has high nutritional and medicinal value, it has problems such as high processing cost, easily damaged nutrition by processing technology, and poor taste of the product.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Present embodiment provides a kind of Rosa roxburghii leaf tea, and its raw material composition comprises:

[0044] Young leaves of Rosa roxburghii, 80 parts by weight;

[0045] Young green tea leaves, 20 parts by weight;

[0046] Ashitaba tender leaves, 10 parts by weight;

[0047] Duobei tea young leaves, 20 parts by weight;

[0048] Young leaves of persimmon leaves, 5 parts by weight;

[0049] Hawthorn leaves tender leaves, 10 parts by weight;

[0050] Corn silk, 5 parts by weight;

[0051] Jasmine, 5 parts by weight.

[0052] Further, the described Rosa roxburghii leaf tea is prepared by the following method:

[0053] (1) Withering: take the tender leaves of prickly pear, young green tea leaves, young leaves of ashitaba, young leaves of Duobei tea, young leaves of persimmon leaves, young leaves of hawthorn leaves, and corn silk according to the above weight parts and spread them on bamboo dustpans Place it in a constant temperature box to cool and wither unt...

Embodiment 2

[0060] Present embodiment provides a kind of Rosa roxburghii leaf tea, and its raw material composition comprises:

[0061] Rosa roxburghii tender leaves, 100 parts by weight;

[0062] Young green tea leaves, 10 parts by weight;

[0063] Ashitaba tender leaves, 20 parts by weight;

[0064] Duobei tea young leaves, 15 parts by weight;

[0065] Young leaves of persimmon leaves, 10 parts by weight;

[0066] Hawthorn leaves tender leaves, 5 parts by weight;

[0067] Corn silk, 10 parts by weight;

[0068] Jasmine, 2 parts by weight.

[0069] Further, the described Rosa roxburghii leaf tea is prepared by the following method:

[0070] (1) Withering: take the tender leaves of prickly pear, young green tea leaves, young leaves of ashitaba, young leaves of Duobei tea, young leaves of persimmon leaves, young leaves of hawthorn leaves, and corn silk according to the above weight parts and spread them on bamboo dustpans Place it in a constant temperature box to cool and wither until...

Embodiment 3

[0077] Present embodiment provides a kind of Rosa roxburghii leaf tea, and its raw material composition comprises:

[0078] Young leaves of Rosa roxburghii, 90 parts by weight;

[0079] Young green tea leaves, 15 parts by weight;

[0080] Ashitaba tender leaves, 15 parts by weight;

[0081] Young leaves of Duobei tea, 18 parts by weight;

[0082] Young leaves of persimmon leaves, 8 parts by weight;

[0083] Hawthorn leaves, 7 parts by weight;

[0084] Corn silk, 8 parts by weight;

[0085] Jasmine, 3 parts by weight.

[0086] Further, the described Rosa roxburghii leaf tea is prepared by the following method:

[0087] (1) Withering: take the tender leaves of prickly pear, young green tea leaves, young leaves of ashitaba, young leaves of Duobei tea, young leaves of persimmon leaves, young leaves of hawthorn leaves, and corn silk according to the above weight parts and spread them on bamboo dustpans Place it in an incubator to wither until the moisture content is 40wt%, a...

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PUM

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Abstract

The invention relates to a roxburgh rose leaf tea and a making method thereof. Tender roxburgh rose leaves are adopted as a main material, tender green tea leaves, tender Angelica keiskei, tender Duobei tea leaves, tender persimmon leaves, tender hawthorn leaves, corn silk and jasmine flower are added, and reasonable proportioning is carried out, so the method allows the produced roxburgh rose leaf tea to have good mouthfeel, maximally reserves nutritional components, improves the quality of the obtained roxburgh rose leaf tea and improves the health efficacy of the roxburgh rose leaf tea. Superoxide dismutase in the roxburgh rose leaf tea has high stability and can be easily absorbed by human bodies, so the obtained roxburgh rose leaf tea has the antibiosis and anticancer efficacy, and has very high nutrition and health values.

Description

technical field [0001] The invention belongs to the technical field of tea, and in particular relates to a roxburghii leaf tea and a preparation method thereof. Background technique [0002] Rosa roxburghii is a small perennial deciduous shrub of the family Rosaceae, a special product in my country, mainly produced in Guizhou, Sichuan, Guangxi, Hubei, Tibet and other places. In recent years, it has been successfully planted in Henan. The height of the prickly pear tree is 1.5-2.5 meters, the crown is 1-1.5 meters, the tree body is brown, it germinates in mid-March, the stems and leaves are luxuriant, the leaves are pinnately cracked, the back is densely needled, clustered and branched, and the whole body is full of thorns. Thorns opposite stems of leaves. [0003] Rosa roxburghii is rich in nutrition, especially vitamin C. The vitamin C content in 100 grams of fresh fruit is 3500 mg, which is equivalent to 500 times that of apples, 100 times that of citrus, 600 times that o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06
Inventor 谢刚
Owner 谢刚
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