Rose scented tea production method

A kind of rose tea, the technology of the production method, applied in the direction of tea treatment before extraction, etc., can solve the problems of insufficient opening of tea base leaves, small contact area of ​​petals, weakened metabolism of petals, etc., so as to improve quality and appreciation value, increase exposure Surface area, effect of enhancing antioxidant capacity

Inactive Publication Date: 2017-06-30
广西凌云县绿贵茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The conventional production process of rose tea includes the steps of tea dhool treatment, scenting and blending, blooming, refire and jacquard. Thin, delicate and soft, vulnerable to mechanical damage, during the scenting process, due to factors such as extrusion, temperature rise, water loss, damage, oxidation, and microbial corrosion, the metabolism of petals is weakened and accelerated, the activity is reduced, and the aroma is low and fragrant. The reduced capacity and the longer scenting time lead to the turbid scent of the prepared scented tea; at the same time, due to

Method used

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Embodiment 1

[0027] A kind of preparation method of rose tea of ​​the present embodiment comprises the following steps:

[0028] (1) Picking of roses: pick when the roses are in buds and the buds are full. The picking time is in the morning on a sunny day. When picking, avoid mechanical damage to the flowers. in standby;

[0029] (2) Rose pretreatment: add the above-mentioned roses to the preservative solution and soak them for 5 minutes, then take them out and air-dry them until the water content is 80%, so as to obtain the processed roses, wherein the time from picking the roses to pretreatment is 60 minutes; Described fresh-keeping liquid is made by mixing vitamin C, vitamin E, potassium sorbate and water, and the weight ratio of described vitamin C, vitamin E, potassium sorbate and water is 5:3:1:100;

[0030] (3) Pretreatment of tea dhool: put the tea dhool in steam at 60°C for 70 seconds, take it out and dry it at 60°C until the water content is 4%, and cool the dried tea dhool to 2...

Embodiment 2

[0036] A kind of preparation method of rose tea of ​​the present embodiment comprises the following steps:

[0037] (1) Picking of roses: pick when the roses are in buds and the buds are full. The picking time is in the morning on a sunny day. When picking, avoid mechanical damage to the flowers. in standby;

[0038] (2) Pretreatment of roses: adding the above-mentioned roses to the preservative solution and soaking them for 8 minutes, taking them out and air-drying until the water content is 85%, so as to obtain the processed roses, wherein the time from picking the roses to pretreatment is 120 minutes; Described fresh-keeping liquid is made by mixing vitamin C, vitamin E, potassium sorbate and water, and the weight ratio of described vitamin C, vitamin E, potassium sorbate and water is 9:6:3:200;

[0039] (3) Pretreatment of tea dhool: put the tea dhool in steam at 70°C for 40 seconds, take it out and dry it at 70°C until the water content is 4.5%, and cool the dried tea dh...

Embodiment 3

[0045] A kind of preparation method of rose tea of ​​the present embodiment comprises the following steps:

[0046] (1) Picking of roses: pick when the roses are in buds and the buds are full. The picking time is in the morning on a sunny day. When picking, avoid mechanical damage to the flowers. in standby;

[0047] (2) Rose pretreatment: add the above-mentioned roses to the preservative solution and soak them for 7 minutes, then take them out and air-dry them until the water content is 83%, so as to obtain the processed roses, wherein the time from picking the roses to pretreatment is 80 minutes; Described fresh-keeping liquid is made by mixing vitamin C, vitamin E, potassium sorbate and water, and the weight ratio of described vitamin C, vitamin E, potassium sorbate and water is 7:5:2:150;

[0048] (3) Tea base pretreatment: put the tea base in steam at 65°C for 50 seconds, take it out and dry it at 65°C until the water content is 4.3%, and cool the dried tea base to 28°C ...

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Abstract

The invention discloses a rose scented tea production method, and relates to the field of scented tea production and processing. The rose scented tea production method comprises: rose picking, rose pretreatment, tea billet pretreatment, first scenting, second scenting, pressing, drying, and packaging. According to the present invention, with the rose scented tea production method, the freshness and the sensitivity of the tea aroma are increased, and the labor intensity is reduced; and after the prepared rose scented tea is infused, the tea billet and the petals are gradually unfolded in the water, the tea soup has the pink color in the bright yellow color, the rose fragrance is fresh and rich, the taste is sweet, and the aroma is rich and is not reduced after the multiple infusions so as to substantially improve the quality and the appreciating value of the rose scented tea.

Description

[0001] 【Technical field】 [0002] The invention relates to the field of scented tea processing and production, in particular to a production method of rose tea. [0003] 【Background technique】 [0004] Rose scented tea is made from tea leaves and rose flowers. The finished tea is sweet and fragrant, rich in aroma and sweet in taste. It is one of the most popular scented teas. The conventional production process of rose tea includes the steps of tea dhool treatment, scenting and blending, blooming, refire and jacquard. Thin, tender and soft, vulnerable to mechanical damage, during the scenting process, due to factors such as extrusion, temperature rise, water loss, damage, oxidation, and microbial corrosion, the metabolism of petals is weakened and accelerated, the activity is reduced, and the aroma is low. The reduced capacity and the longer scenting time lead to the scent of the scented tea being turbid and not fresh; at the same time, due to the insufficient opening of the l...

Claims

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Application Information

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IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 贵尚峰
Owner 广西凌云县绿贵茶业有限公司
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