A kind of processing technology of rose tea

A technology of rose tea and processing technology, applied in the direction of tea substitutes, etc., can solve the problem of nutrient consumption, etc., and achieve the effects of improving taste, reducing large consumption, and improving taste and appearance.

Active Publication Date: 2020-07-14
GUIZHOU YAXIN TEA IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention intends to provide a processing technology for rose tea, so as to solve the problem that roses are consumed in large quantities due to aerobic respiration during the production of rose tea in the prior art

Method used

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  • A kind of processing technology of rose tea

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: a kind of processing technology of rose tea, comprises the following steps:

[0025] Step 1: Soak the freshly picked roses in boiling water for 5 seconds, remove and drain. During the soaking process, after soaking for 2 seconds, pour dry ice into the boiling water until the roses are removed;

[0026] Step 2: Shake the drained roses until the water content is 50%, when shaking, the rotation speed is 35r / min;

[0027] Step 3: Knead the roses after shaking. When kneading, first knead for 10 minutes, then knead for 20 minutes, and finally knead lightly for 15 minutes; 450N, heavy kneading speed is 35r / min; light kneading pressure is 200N, light kneading speed is 30r / min;

[0028] Step 4: Ferment the twisted roses. During fermentation, anaerobic fermentation is used. The fermentation room temperature is 25°C, the fermentation time is 4.5 hours, and the relative humidity of the fermentation room is 90%. During the fermentation process, ultraviolet and infrare...

Embodiment 2

[0030] Embodiment 2: a kind of processing technology of rose tea, comprises the following steps:

[0031] Step 1: Soak the freshly picked roses in boiling water for 30 seconds, remove and drain. During the soaking process, after soaking for 10 seconds, pour dry ice into the boiling water until the roses are removed;

[0032] Step 2: Shake the drained rose until the water content is 50%, when shaking, the rotation speed is 30r / min;

[0033] Step 3: Knead the roses after shaking. When kneading, first knead for 15 minutes, then knead for 15 minutes, and finally knead for 20 minutes; the pressure of medium kneading is 300N, and the speed of kneading is 30r / min; 500N, heavy kneading speed is 30r / min; light kneading pressure is 230N, light kneading speed is 20r / min;

[0034] Step 4: Ferment the twisted roses. During fermentation, anaerobic fermentation is used. The fermentation room temperature is 24°C, the fermentation time is 5 hours, and the relative humidity of the fermentation...

Embodiment 3

[0036] Embodiment 3: a kind of processing technology of rose tea, comprises the following steps:

[0037] Step 1: Soak the freshly picked roses in boiling water for 2 seconds, remove and drain. During the soaking process, after soaking for 1 second, pour dry ice into the boiling water until the roses are removed;

[0038] Step 2: shake the drained roses until the water content is 55%, and when shaking, the rotating speed is 40r / min;

[0039] Step 3: Knead the roses after shaking. When kneading, first knead for 12 minutes, then knead for 18 minutes, and finally knead for 18 minutes; the pressure of medium kneading is 295N, and the speed of kneading is 35r / min; 480N, heavy kneading speed is 32r / min; light kneading pressure is 220N, light kneading speed is 25r / min;

[0040] Step 4: Ferment the twisted roses. During fermentation, anaerobic fermentation is used. The fermentation room temperature is 24°C, the fermentation time is 4.5 hours, and the relative humidity of the fermentati...

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Abstract

The invention discloses a processing technology of rose flower tea. The processing technology comprises the following steps of I, putting just picked rose flowers into boiling water, soaking the rose flowers for 2-60s, fishing out the soaked rose flowers, and draining the fished-out rose flowers; II, shaking the drained rose flowers until the water content is 50-55%, wherein during shaking, the rotational speed is 30-40r / min; III, twisting the shaken rose flowers, during twisting, performing medium twisting for 10-15min firstly, and then performing heavy twisting for 15-20min, wherein the medium twisting pressure is 290-300N, the medium twisting rotational speed is 30-40r / min, the heavy twisting pressure is 450-500N, and the heavy twisting rotational speed is 30-35r / min; IV, fermenting the twisted rose flowers, wherein during fermentation, anaerobic fermentation is performed, the temperature of a fermenting room is 24-25 DEG C, and the fermentation time is 4-5h; and V, performing flavor distilling on the fermented rose flowers so as to obtain the rose flower tea, wherein the flavor distilling temperature is 100-150 DEG C, and the flavor distilling time is 2-3h. According to the processing technology disclosed by the scheme of the invention, the technological path of conventional rose flower tea is optimized, so that the quantity of rose flowers performing aerobic respiration is reduced by 80-90%, and the problem that a large quantity of nutrient substances of the rose flowers are consumed due to the aerobic respiration of the rose flowers is well solved.

Description

technical field [0001] The invention belongs to the technical field of scented tea production, in particular to a processing technology of rose scented tea. Background technique [0002] Rose tea is a kind of scented tea in Chinese reprocessed tea, which is made from tea leaves and rose flowers; or made from roses alone. Among them, the semi-open roses are of the best quality; the finished tea is sweet and fragrant, rich in aroma and sweet in taste. The production of rose tea is similar to that of ordinary tea, and can also be made into green tea, yellow tea and black tea. Among them, the black tea made from roses has the characteristics of good soup color, strong aroma and mellow taste. [0003] When making, the roses are generally withered first, and the withering temperature is about 30°C; the withering time is generally 1.5~2 hours; after withering, knead, knead, ferment, and dry after fermentation. In the process of making rose tea, there are both aerobic respiration ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 黎庆强饶国红
Owner GUIZHOU YAXIN TEA IND
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