Preparation method of composite rose flower tea

A rose and rose technology, applied in the field of food processing, can solve the problems of low nutritional value, poor sensory quality, etc., and achieve the effects of low coking rate, reduced loss of active ingredients, and not easy to break.

Inactive Publication Date: 2018-03-23
柳州市汉象教育咨询有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the existing rose tea has the problems of low nutriti

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0021] Example 1

[0022] A preparation method of rose compound scented tea includes the following steps:

[0023] (1) Weighing of raw materials: In parts by weight, weigh 18 parts of roses, 5 parts of lilies, 3 parts of comfrey, 3 parts of wild chrysanthemums, and 1 part of red dates;

[0024] (2) Rose treatment: After microwave treatment of roses to 65% water content, place them at 95℃ and add 3% red dates and 2% black tea to fumigate for 15s, and then microwave treatment 8s, after repeating fumigation and microwave treatment 2 times, spread the rose flower on a baking pan with a layer of tangerine peel with a water content of 24%, and then cover it with a layer of tangerine peel with a water content of 24%, then bake Put the tray into a dryer at 60°C and bake until the water content of the roses is 18%, and the roses are processed;

[0025] (3) Treatment of other raw materials: dry the weighed lilies, comfrey, wild chrysanthemums and red dates to a water content of 10%, then mix t...

Example Embodiment

[0027] Example 2

[0028] A preparation method of rose compound scented tea includes the following steps:

[0029] (1) Weighing of raw materials: Weigh 23 parts of roses, 7 parts of lilies, 5 parts of comfrey, 4 parts of wild chrysanthemums, and 4 parts of red dates in parts by weight;

[0030] (2) Rose treatment: After microwave treatment of roses to 68% water content, place them at 97°C and add 3% red dates and 2% black tea to fumigation for 17 seconds, then microwave treatment 9s, after repeating fumigation and microwave treatment 2 times, spread the rose flower on a baking pan with a layer of tangerine peel with a moisture content of 27%, and then cover it with a layer of tangerine peel with a moisture content of 27%, then bake Put the pan in a dryer at 63°C and bake until the water content of the roses is 21%, and the roses are processed;

[0031] (3) Treatment of other raw materials: dry the weighed lilies, comfrey, wild chrysanthemums and red dates to a water content of 12%, t...

Example Embodiment

[0033] Example 3

[0034] A preparation method of rose compound scented tea includes the following steps:

[0035] (1) Weighing of raw materials: In parts by weight, weigh 30 parts of roses, 10 parts of lilies, 6 parts of comfrey, 6 parts of wild chrysanthemums, and 5 parts of red dates;

[0036] (2) Rose treatment: After microwave treatment of roses to 70% water content, place them at 100°C and add 3% red dates and 2% black tea to fumigation for 20 seconds, then microwave treatment 10s, after repeating fumigation and microwave treatment 2 times, spread the roses on a baking pan with a layer of tangerine peel with a moisture content of 28%, and then cover it with a layer of tangerine peel with a moisture content of 28%, then bake Put the pan into a dryer at 65°C and bake until the water content of the roses is 22%, and the roses are processed;

[0037] (3) Treatment of other raw materials: dry the weighed lilies, comfrey, wild chrysanthemums and red dates to a water content of 13%, t...

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Abstract

The invention belongs to the technical field of food processing and particularly discloses a preparation method of composite rose flower tea. The preparation method includes the steps of: 1) weighingraw materials including: 18-30 parts of rose flowers, 5-10 parts of lily, 3-6 parts of radices lithospermi, 3-6 parts of chrysanthemum indicum and 1-5 parts of red dates; 2) processing of rose flowers: successively performing microwave, fumigation and drying treatment to the rose flowers; 3) treatment of other raw materials: mixing and extracting other raw materials to prepare an extract powder; 4) spray coating treatment: spray-coating the rose flowers with the extract powder. The composite rose flower tea has abundant nutrients and is high in sensing quality, and has strong functions of beautifying and nourishing face, quieting heart to nourish spirit and tonifying and activating blood.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a preparation method of rose compound scented tea. 【Background technique】 [0002] Rose belongs to the family Rosaceae of the order Rosaceae. It has a sweet aroma and is the main additive of many foods and cosmetics. A very good homologous food of medicine and food can improve endocrine disorders, and is also helpful for eliminating fatigue and promoting wound healing. Modern medicine shows that roses contain more than 300 kinds of chemical components, including quercetin, fatty oils containing essences, organic acids and other beneficial beauty substances, as well as chemical components such as polyphenols and flavonoids. In addition, roses also contain 18 kinds of amino acids and trace elements needed by the human body, which help to promote metabolism. Rose tea made from roses has an auxiliary therapeutic effect on depression and anxiety. Drinking rose tea often ca...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 李恪言
Owner 柳州市汉象教育咨询有限责任公司
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