Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Rose tea with sauce flavor and preparation method thereof

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

Inactive Publication Date: 2016-04-06
ANHUI HUACHUANG MODERN AGRI TECH
View PDF7 Cites 0 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] A kind of rose flower tea accompanied by sauce fragrance, the weight proportion among various raw material components is: fresh rose 100, bamboo leaves 20, lemon 10, salt 1, sweet noodle sauce 4, leek flower 1, sand ginger 2.

[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 ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses rose tea with sauce flavor and a preparation method thereof. The rose tea is prepared from, by weight, 100-200 g of fresh roses, 20-30 g of bamboo leaves, 10-12 parts of lemons, 1-3 parts of salt, 4-8 parts of sweet fermented flour sauce, 1-3 parts of leek flowers and 2-4 parts of rhizoma kaempferiae. The rose tea prepared through the method has the advantages that fragrance assails the nostrils, the color is bright, and a nutrient solution made of the sweet fermented flour sauce and the like is adopted for soaking the rose tea, so that the rose tea can have the unique sauce flavor.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a rose tea with sauce fragrance 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 kind of rose tea accompanied by sauce fragrance and a preparation method thereof in order to remedy the defects of the p...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 张华传
Owner ANHUI HUACHUANG MODERN AGRI TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com