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Preparation method of discolored rose tea

A rose tea and rose flower technology, applied in the field of tea processing, can solve the problems of being easily affected by advertisements and prices, high degree of homogeneity, and low brand loyalty

Inactive Publication Date: 2018-03-09
上海洪久农业发展股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, such products have a high degree of homogeneity, low brand loyalty, and are easily affected by advertising and prices. Moreover, under the strong advertising and channel marketing of Master Kong and Wahaha, the market leadership presents different patterns in different regions.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The steps of a kind of discoloration rose tea preparation method of the present embodiment are as follows:

[0036] Select a raw material rich in anthocyanins, pigments and polyphenols, clean it in the early stage, put it into a 10L three-dimensional pulverizer, and put it into 40% alcohol to extract the anthocyanins and polyphenols in the raw material Phenol and pigment were stirred at 5000rpm for 1h, then filtered with two layers of 600-mesh gauze, and kept for later use. The pre-filtered solution was naturally settled for 1.5 hours, the bottom residue was discarded, and then centrifuged at 6000 rpm for 15 minutes, and then the solution was concentrated in a heating plate at 100°C for 1.5 hours. After the concentrated solution was naturally cooled, it was centrifuged with a centrifuge at 6000 rpm for 15 minutes, 2% alcohol was added, and it was reserved for later use. Choose 500 roses after microwave drying, put them into the above concentrated solution, soak for 15 ...

Embodiment 2

[0038]Select a raw material rich in anthocyanins, pigments and polyphenols, clean it in the early stage, put it into an 8L three-dimensional pulverizer, and put it into 30% alcohol to extract the anthocyanins and polyphenols in the raw material Phenol and pigment were stirred at 4000rpm for 1.5h, then filtered with two layers of 600-mesh gauze, and kept for later use. The pre-filtered solution was naturally settled for 1 hour, the bottom residue was discarded, and then centrifuged at 5000 rpm for 10 minutes, and then the solution was concentrated in a heating plate at 90°C for 1.5 hours. After the concentrated solution was naturally cooled, it was centrifuged with a centrifuge at 6000rpm for 15 minutes, and 5% alcohol was added, and it was reserved for later use. Select 1,000 roses after microwave drying, put them into the above concentrated solution, soak for 10 minutes, take them out and shake them, then add a compound protease (neutral protease and trypsin) with a ratio of ...

Embodiment 3

[0040] Select a raw material rich in anthocyanins, pigments and polyphenols, clean it in the early stage, put it into a 10L three-dimensional pulverizer, and put it into 60% alcohol to extract the anthocyanins and polyphenols in the raw material Phenol and pigment were stirred at 5000rpm for 1h, then filtered with two layers of 600-mesh gauze, and kept for later use. The pre-filtered solution was naturally settled for 1.5 hours, the bottom residue was discarded, and then centrifuged at a speed of 5000 rpm for 10 minutes, and then the solution was concentrated in a heating plate at 100°C for 3 hours. After the concentrated solution was naturally cooled, it was centrifuged with a centrifuge at 5000 rpm for 15 minutes, 10% alcohol was added, and it was reserved for later use. Choose 500 roses after microwave drying, put them into the above concentrated solution, soak for 20 minutes, take them out and shake them, then add a compound protease (neutral protease and trypsin) with a r...

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PUM

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Abstract

The invention provides a preparation method of discolored rose tea. The preparation method includes steps of cleaning and smashing anthocyanin-rich matters like lycium ruthenicum, blueberry or mulberry; pouring ethyl alcohol and stirring, filtering, settling, removing waste slag, centrifuging, heating and concentrating, re-centrifuging, and adding ethyl alcohol; after obtaining of coloring fluid,naturally coloring the rose after being dried by microwave and performing trypsin treatment; rapidly drying the colored rose through opening type wave drying. The preparation method has the beneficialeffects that the finished discolored rose tea is rich in anthocyanin, and the anthocyanin can be rapidly separated out in a soaking process and tea water is colored; the color can be changed from dark purple, light purple, peony, light red, grass green to colorless; the method is simple in operation, strong in ornamental value, and high in nutrition healthcare function.

Description

technical field [0001] The invention belongs to the technical field of tea processing, in particular to a method for preparing color-changing rose tea. Background technique [0002] Along with the development of market economy and the progress of society, people pay more and more attention to tea beverage because of its healthy, natural and fashionable characteristics, and the market prospect of tea beverage is very broad. Recently, many companies have launched distinctive tea beverages: Master Kong launched Longjing tea, iced black tea and green tea; Wahaha launched black tea and green tea; Coca-Cola once launched Yunnan-Tibet black tea, and some companies launched chrysanthemum tea and wolfberry tea and other special health-preserving products Tea. However, these tea beverages are simple in packaging, rough in production and not innovative, and consumers cannot intuitively see the features, and their functional effects are poor. The tea drinks in the existing mainstream ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 凌伟福
Owner 上海洪久农业发展股份有限公司