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Rose tea and preparation method thereof

A technology of rose tea and rose flower, which is applied in the food field, which can solve the problems of not bright color, long-lasting fragrance, single rose tea category, etc., and achieve the effect of bright color, guaranteed color and tangy fragrance

Inactive Publication Date: 2016-04-06
ANHUI HUACHUANG MODERN AGRI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The category of rose tea made in the prior art is relatively single, and there are also defects such as not bright colors, not lasting fragrance, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] A rose flower tea, wherein the weight proportion of each raw material component is: 100 fresh roses, 20 bamboo leaves, 10 lemons, 1 salt, 1 bamboo shoot, 3 snakeberries, and 2 wolfberries.

[0017] The preparation method of described rose tea, comprises the following steps:

[0018] 1. Collect fresh rosebuds to wither, kill, cool, and dry to obtain rosebuds with a moisture content of 60%; cut bamboo leaves into small sections, dry and dry to obtain bamboo leaves with a moisture content of 2%;

[0019] 2. Mix the rosebuds with the treated bamboo leaves, stack them in a sealed environment with a temperature of 20°C for 2 hours, take them out, and dry them in a vacuum at low temperature until the moisture content of the rosebuds is 20%, so as to obtain rose tea;

[0020] 3. Take a lemon, add 50 times of water, beat and filter to get lemon juice, sprinkle salt into the lemon juice, stir well to get lemonade; soak rose tea in 20 times of lemon water for 2 minutes, then remov...

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Abstract

The invention discloses a rose tea and a preparation method thereof, wherein the rose tea comprises components with weight proportion: fresh roses 100-200, bamboo leaves 20-30, lemon 10-12, salts 1-3, bamboo shoots 1-3, duchesnea indica 3-5 and wolfberries 2-4. The rose tea has the advantages of smells fragrant and fresh color, uses the bamboo shoots and the duchesnea indica and the like to prepare a nutrient solution to soak the rose tea, and also has the health efficacy of clearing away heat and toxic materials and the like.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a rose tea and a preparation method thereof. Background technique [0002] Roses are rich in vitamins A, C, B, E, K, and tannic acid, which can improve endocrine disorders, and are also helpful in eliminating fatigue and wound healing. Regulate qi and blood, regulate women's physiological problems, promote blood circulation, beautify, regulate menstruation, diuretic, ease gastrointestinal nerves, prevent wrinkles, prevent frostbite, and beautify the skin. Therefore, more and more people drink rose tea now. [0003] The rose tea category made in the prior art is relatively single, and also has defects such as not bright in color and not lasting fragrance. . Contents of the invention [0004] The object of the present invention is to provide a rose tea and a preparation method thereof in order to remedy the defects of the prior art. [0005] The present invention is achieved thr...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 张华传
Owner ANHUI HUACHUANG MODERN AGRI TECH
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