Roxburgh rose flower tea and preparation method thereof

A technology of prickly pear flower and content, which is applied in the direction of tea substitutes and the like, can solve the problems of loss of health care efficacy of prickly pear flower tea, loss of nutritional value of prickly pear flower, no prickly pear flower and prickly pear flower tea, etc., so as to improve nutritional value and health effect, improve Health benefits, aroma-rich effects

Inactive Publication Date: 2016-09-28
贵州天赐贵宝食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, in the preparation process of Rosa roxburghii as a raw material, it is easy to cause the loss of nutritional value in Rosa roxburghii due to improper processing technology, and then the value of the prepared Rosa roxburghii flower tea loses the health care effect,...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of roxburghii flower tea, comprising the following steps:

[0025] (1) pretreating the fresh Rosa roxburghii, so that the Rosa roxburghii is softened, and the moisture content is controlled at 60%;

[0026] (2) Carry out 80 ℃ high-temperature setting treatment to the pretreated Rosa roxburghii, so that Rosa roxburghii becomes strips, and the moisture content is 40%;

[0027] (3) placing the Rosa roxburghii of high-temperature setting treatment in the microwave sterilization box, so that its moisture content is 35%;

[0028] (4) Place the sterilized Rosa Roxburghii in a baking box, bake until the moisture content is 5%, and pack.

Embodiment 2

[0030] A preparation method of roxburghii flower tea, comprising the following steps:

[0031] (1) Pretreating the fresh Rosa roxburghii, so that the Rosa roxburghii is softened, and the moisture content is controlled at 80%;

[0032] (2) Carry out the high-temperature setting treatment of 95 ℃ to the pretreated Rosa roxburghii, so that Rosa roxburghii becomes strips, and the moisture content is 55%;

[0033] (3) placing the Rosa roxburghii of high-temperature setting treatment in the microwave sterilization box, so that its moisture content is 37%;

[0034] (4) Place the sterilized Rosa roxburghii in a baking box, bake until the moisture content is 7%, and pack.

[0035] The pretreatment is to treat the Rosa roxburghii flower at a temperature of 40° C. to a moisture content of 80% under nitrogen protection.

[0036] The high-temperature shaping is to treat the Rosa roxburghii flower at a temperature of 95° C., knead the Rosa roxburghii flower in a clockwise direction into s...

Embodiment 3

[0041] A preparation method of roxburghii flower tea, comprising the following steps:

[0042] (1) pretreating the fresh Rosa roxburghii, so that the Rosa roxburghii is softened, and the moisture content is controlled at 70%;

[0043] (2) Carry out the high-temperature setting treatment of 85 ℃ to the pretreated Rosa roxburghii, so that Rosa roxburghii becomes strips, and the moisture content is 45%;

[0044] (3) placing the Rosa roxburghii of high-temperature setting treatment in the microwave sterilization box, so that its moisture content is 36%;

[0045] (4) Place the sterilized Rosa roxburghii in a baking box, bake until the moisture content is 6%, and pack.

[0046] The pretreatment is to treat the Rosa roxburghii flower at a temperature of 60° C. to a moisture content of 70% under nitrogen protection.

[0047] The high-temperature shaping is to treat the Rosa roxburghii flower at a temperature of 85° C., knead the Rosa roxburghii flower in a counterclockwise direction...

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PUM

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Abstract

The invention relates to the technical field of roxburgh rose flowers, in particular to roxburgh rose flower tea and a preparation method thereof. Roxburgh rose flowers are pretreated, shaped at a high temperature, sterilized and roasted, so that the prepared roxburgh rose flower tea is good in taste and rich in fragrance, the nutritive value in the roxburgh rose flowers is greatly preserved, the defect that the nutrition is lost due to the fact that substance easy to oxidize in roxburgh rose flowers is oxidized is avoided, and the healthcare effect of the roxburgh rose flower tea is effectively improved.

Description

technical field [0001] The invention relates to the technical field of Rosa roxburghii scented tea, in particular to Rosa roxburghii scented tea and a preparation method thereof. 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 pericarp, commonly known as "thorn pear". The pulp of Rosa roxburghii has been further processed into products such as Rosa roxburghii, Rosa roxburghii cake, and Rosa roxburghii wine. But, for Rosa roxburghii, not yet by a large amount of research and development, and Rosa roxburghii is as one of product on Rosa roxburghii tree, and it also has similar health care ...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 闫福泉何国莲
Owner 贵州天赐贵宝食品有限公司
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