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Roxburgh rose black tea and preparation method thereof

A kind of Rosa roxburghii black tea and Rosa roxburghii technology, which is applied in the field of Rosa roxburghii black tea and its preparation, which can solve the problems of insufficient utilization of Rosa roxburghii, need to improve the taste, poor color, etc., and achieve beautiful appearance, good health care effect, and good aroma Effect

Active Publication Date: 2016-03-09
贵州华南理工生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the utilization of this tea to the prickly pear is not in place, and there are more broken pieces, the color is poor, and the taste needs to be improved.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: Rosa roxburghii black tea is characterized in that: it is made with the raw material of following weight ratio:

[0026] Summer and autumn tea 20kg, thorn pear leaves 4kg, concentrated thorn pear juice 0.6kg, thorn pear dry wine 0.6kg;

[0027] The prickly pear dry wine used is Jinshanren brand prickly pear dry wine with a precision of 12 degrees produced by Guizhou Shanren Wine Co., Ltd. The summer and autumn tea used is Duyun Maojian, and the concentrated prickly pear juice used is 9 times concentrated prickly pear juice.

[0028] Under the situation that above-mentioned raw material is prepared, the preparation method of this thorn pear black tea comprises the following steps:

[0029] a. Wither and mix 20kg of picked summer and autumn tea green leaves with 4kg of prickly pear leaves, and use a plasma illuminator to replace the role of the sun;

[0030] b. Mix 0.2kg of concentrated prickly pear juice and 0.2kg of prickly pear dry wine to make prickl...

Embodiment 2

[0034] Embodiment 2: Rosa roxburghii black tea is characterized in that: it is made with the raw material of following weight ratio:

[0035] Summer and autumn tea 30kg, thorn pear leaves 6kg, concentrated thorn pear juice 2.4kg, thorn pear dry wine 2.4kg;

[0036] The prickly pear dry wine used is Jinshanren brand prickly pear dry wine with a precision of 12 degrees produced by Guizhou Shanren Wine Co., Ltd. The summer and autumn tea used is Duyun Maojian, and the concentrated prickly pear juice used is 9 times concentrated prickly pear juice.

[0037] Under the situation that above-mentioned raw material is prepared, the preparation method of this thorn pear black tea comprises the following steps:

[0038] a. Wither and mix 30kg of picked summer and autumn tea green leaves and 6kg of prickly pear leaves, and use a plasma illuminator to replace the role of the sun;

[0039] b. Mix 0.8kg of concentrated prickly pear juice with 0.8kg of prickly pear dry wine to make prickl...

Embodiment 3

[0043] Embodiment 3: Rosa roxburghii black tea is characterized in that: it is made with the raw material of following weight ratio:

[0044] Summer and autumn tea 25kg, thorn pear leaves 5kg, concentrated thorn pear juice 0.9kg, thorn pear dry wine 0.9kg;

[0045] The prickly pear dry wine used is Jinshanren brand prickly pear dry wine with a precision of 12 degrees produced by Guizhou Shanren Wine Co., Ltd. The summer and autumn tea used is Duyun Maojian, and the concentrated prickly pear juice used is 9 times concentrated prickly pear juice.

[0046] Under the situation that above-mentioned raw material is prepared, the preparation method of this Rosa roxburghii black tea comprises the following steps:

[0047] a. Wither and mix 25kg of picked summer and autumn tea leaves with 5kg of prickly pear leaves, and use a plasma illuminator to replace the role of the sun;

[0048] b. Mix 0.3kg of concentrated prickly pear juice with 0.3kg of prickly pear dry wine to make prickl...

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PUM

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Abstract

The invention discloses roxburgh rose black tea which is prepared from the following raw materials in parts by weight: 20 to 30 parts of summer and autumn tea, 4 to 6 parts of roxburgh rose leaves, 0.6 to 2.4 parts of concentrated roxburgh rose juice and 0.6 to 2.4 parts of roxburgh rose dry wine. The roxburgh rose black tea provided by the invention has the following advantages: 1, fruits and leaves of roxburgh rose are effectively utilized, so that nutritional ingredients and health care effect of the roxburgh rose are effectively maintained and the prepared black tea is better in health care effect; 2, the appearance after preparation is attractive without disintegrated dreg basically; 3, in the machining process of the tea and the leaves of the roxburgh rose, juice obtained by concentrating the pulp of the roxburgh rose and roxburgh rose wine formed through deep processing and fermentation permeate into mixed leaves gradually step by step, so that the black tea is good in color and fragrance; 4, through tea-tasting by several persons, a conclusion that the black tea has a distinct honey aroma and frankincense flavor, the brewing smell is elegant and long-lasting, the color is rosy and clear, and the brewing times are obviously more than that of common black tea is obtained.

Description

technical field [0001] The invention relates to a roxburghii black tea and a preparation method thereof, belonging to the technical field of black tea preparation. Background technique [0002] Black tea can help gastrointestinal digestion, promote appetite, diuresis, eliminate edema, and strengthen heart function, and its sweet taste has a large number of consumers among Chinese people. With the improvement of people's quality of life. Consumers are paying more and more attention to the quality, taste and health benefits of black tea, so many flavors and health-care black teas have emerged in the market like spring buds, such as lemon black tea, pineapple black tea, rose black tea, peony black tea, mint black tea, etc. The effect has increased, and the unique taste has gained a certain consumer group. [0003] Rosa roxburghii has the highest vitamin C and vitamin P content among the existing fruits. The vitamin C content is even 50 times higher than that of oranges, pears,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08A23F3/14
CPCA23F3/06A23F3/08A23F3/14
Inventor 郑鲁平余严尊林光进陈玉坤郑旭
Owner 贵州华南理工生物工程有限公司
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