Processing technology of rosa roxburghii tratt fruit steaming green tea

Abstract

The invention provides a processing technology of rosa roxburghii tratt fruit steaming green tea. The processing technology comprises the following steps of placing and spreading picked fresh rosa roxburghii tratt fruit young leaves on a winnowing fan placed in a processing room, wherein the room temperature is 23 DEG C, the spreading thickness does not exceed 2cm, and the spreading time is 4-8 hours, and when the dissipation rate of the moisture content of rosa roxburghii tratt fruit leaves is 2%, pouring the rosa roxburghii tratt fruit leaves in a steamer of which the steaming air temperature is 100 DEG C; performing fixation for 40 seconds, performing rolling until the breakage rate of cells reaches 45%, and determining the moderate rolling degree in a manner that when juice overflows and wet and sticking feelings are generated when hands tough the rolled rosa roxburghii tratt fruit leaves, the rosa roxburghii tratt fruit leaves are tightly grasped by hands, balls are formed, and when the hands are released, the balls are dispersed; placing the rolled rosa roxburghii tratt fruit leaves in a drying machine of which the temperature is 120 DEG C, performing drying for 30 minutes, adjusting the temperature to be 80 DEG C, and performing drying until drying is completed, wherein the mark of sufficient drying includes that when the dried rosa roxburghii tratt fruit leaves are grasped by hands, the rosa roxburghii tratt fruit leaves are crushed, stems of the dried rosa roxburghii tratt fruit leaves are easy to break, and the water content is 5-6%; and spreading the dried rosa roxburghii tratt fruit leaves for cooling to achieve room temperature, performing packaging, and performing storage. The problem that conventional trimmed rosa roxburghii tratt fruit leaves are almostdiscarded directly, but the nutrient value of the rosa roxburghii tratt fruit leaves is high, so that resource waste is caused is solved. The invention belongs to the technical field of improvement oftea leaves.

Description

technical field [0001] The invention provides a method for processing roxburghii leaves, which belongs to the field of roxburghii leaf processing. Background technique [0002] Rosa roxburghii is a unique emerging fruit tree in my country, and there are many wild species of Rosa roxburghii in Guizhou. Rosa roxburghii is rich in trace elements, amino acids and various active substances, which makes Rosa roxburghii have pharmacological functions such as detoxification, sedation, and anti-oxidation. The medicinal properties of Rosa roxburghii are also recorded. Rosa roxburghii flower is flat in nature, sweet in taste, effective in stopping dysentery and diarrhea, and has medicinal value, and the essential oil of Rosa roxburghii contains higher hydrocarbons, aldehydes, alcohols, phenols, alkenes, and organic acids, which can be widely used in health care products, nutritional products, pharmaceutical products, cosmetics. Rosa roxburghii can be directly processed into tea and br...

AI Technical Summary

Problems solved by technology

[0004] In view of this, the purpose of the present invention is to: provide a kind of processing technology of Rosa roxburghii steamed green tea, to solve the problem that the pruned Rosa roxburghii leaves are almost all directly discarded, their nutritional value is high, and resources are wasted