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Production technology of roxburgh rose flower and leaf tea

A production process, the technology of Rosa roxburghii, is applied in the field of flower tea preparation technology, which can solve the problems such as the lack of variety of products, and achieve the effect of increasing ornamental value, sweet aftertaste, and complete flowering

Inactive Publication Date: 2018-01-23
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Under the current circumstances, the development and research of Rosa roxburghii are mostly focused on the fruit, and the huge amount of Rosa roxburghii leaf and flower resources have not been effectively utilized, resulting in a large amount of waste. As a result, the Rosa roxburghii tea industry is mostly made of rosa roxburghii fruit or leaves. The variety is not rich, and there is still room for improvement in its color, fragrance and quality

Method used

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Examples

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Effect test

Embodiment 1

[0013] The present embodiment provides a kind of production technique of Rosa roxburghii flower leaf tea, and concrete technique is as follows:

[0014] During the flowering period of Rosa roxburghii, that is, from mid-to-late April to mid-to-late May, collect Rosa roxburghii petals and young leaves with neat appearance, good color, no pests, no rot, and no impurities, and place them at room temperature at 23°C , Spread out in dustpans with a thickness of no more than 2cm, and the time is 4-8 hours, that is, the water loss of Rosa roxburghii leaves / flowers is about 2%, and then they are respectively finished: (1) Put Rosa roxburghii leaf tea at 220°C (2) Put the thorn pear petals into the tea wok at 110-150 ℃ for 2 minutes; spread them separately and mix them evenly at a ratio of leaf to flower of 1:1, and then mix them evenly Put the flower leaves of Rosa roxburghii into the greening tank of the slitting machine with a temperature of 90°C (the amount of leaves in each slot is...

Embodiment 2

[0016] The present embodiment provides a kind of production technique of Rosa roxburghii flower leaf tea, and concrete technique is as follows:

[0017] During the flowering period of Rosa roxburghii, that is, from mid-to-late April to mid-to-late May, collect Rosa roxburghii petals and young leaves with neat appearance, good color, no pests, no rot, and no impurities, and place them at room temperature at 23°C , Spread out in dustpans with a thickness of no more than 2cm, and the time is 4-8 hours, that is, the water loss of Rosa roxburghii leaves / flowers is about 2%, and then they are respectively finished: (1) Put Rosa roxburghii leaf tea at 220°C (2) Put the thorn pear petals into the tea wok at 110-150 ℃ for 2 minutes; spread them separately and mix them evenly at a ratio of leaf to flower of 1:0.7, and then mix them evenly Put the flower leaves of Rosa roxburghii into the greening tank of the slitting machine with a temperature of 90°C (the amount of leaves in each slot ...

Embodiment 3

[0019] The present embodiment provides a kind of production technique of Rosa roxburghii flower leaf tea, and concrete technique is as follows:

[0020] During the flowering period of Rosa roxburghii, that is, from mid-to-late April to mid-to-late May, collect Rosa roxburghii petals and young leaves with neat appearance, good color, no pests, no rot, and no impurities, and place them at room temperature at 23°C , Spread out in dustpans with a thickness of no more than 2cm, and the time is 4-8 hours, that is, the water loss of Rosa roxburghii leaves / flowers is about 2%, and then they are respectively finished: (1) Put Rosa roxburghii leaf tea at 220°C (2) Put the thorn pear petals into the tea wok at 110-150 ℃ for 2 minutes; spread them separately and mix them evenly at a ratio of leaf to flower of 1:0.4, and then mix them evenly Put the flower leaves of Rosa roxburghii into the greening tank of the slitting machine with a temperature of 90°C (the amount of leaves in each slot ...

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Abstract

The invention provides a production technology of roxburgh rose flower and leaf tea. The production technology comprises the following steps: spreading and cooling picked roxburgh rose tender leaves and flower petals; carrying out fixation on the leaves and flowers respectively through a tea leaf wok under the conditions that the temperature is 220 DEG C and the time is 4min, and the temperature is 110 DEG C to 150 DEG C and the time is 2min; then uniformly mixing the flowers and the leaves at the ratio of 1 to 1, 1 to 0.7 or 1 to 0.4; putting the mixture into a fixation groove of a carding machine and molding; finally, putting the mixture into a drying machine and drying until the drying is finished, wherein when the drying is finished, stems are easy to break and the moisture content is5 percent to 6 percent; finally, spreading and cooling to room temperature, and packaging and storing. By adopting the production technology provided by the invention, the problems that a large amountof roxburgh rose leaves and roxburgh rose flowers are not effectively utilized and a lot of wastes are caused are solved. The production technology of the roxburgh rose flower and leaf tea belongs tothe technical field of tea leaf improvement.

Description

technical field [0001] The invention provides a process for preparing flower-leaf tea, which belongs to the technical field of tea improvement. Background technique [0002] The medicinal value of Rosa roxburghii is very high. Its flowers, leaves, fruits and seeds can be used as medicine, which has the effects of invigorating the stomach, digestion, nourishing and antidiarrheal. It is particularly notable for the high content of vitamin C in its fruit. But Rosa roxburghii leaves also have the effect of treating scabies and gold sores, and are rich in flavonoids; Rosa roxburghii flowers are mainly used to stop diarrhea, stop dysentery, and treat dysentery and diarrhea; the flowers are pink or rose red, non-toxic, and have a slight fragrance. Excellent material to mix with camellia. As a traditional beverage in my country, tea has become one of the three major beverages in the world. It is called "the century will be the century of tea beverages". It is loved by consumers fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 安华明曾靖雯鲁敏安红卫
Owner GUIZHOU UNIV
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