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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 nutritional value and poor sensory quality, which cannot meet people's needs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0023] (1) Weighing raw materials: 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: use microwave to treat roses until their water content is 65%, place them in 95°C and add 3% red dates and 2% black tea solution for fumigation for 15s, and then use microwave treatment 8s, after repeating the fumigation and microwave treatment for 2 times, spread the roses on a baking tray with a layer of tangerine peel with a moisture content of 24%, and then cover with a layer of tangerine peel with a moisture content of 24%. The tray is put into a dryer at a temperature of 60°C and dried until the water content of the rose is 18%, and the rose is processed;

[0025] (3) Treatment of other raw materials: dry the weighed lilies, comfrey, wild chrysanthemums and red dates until the water conte...

Embodiment 2

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

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

[0030] (2) Rose treatment: use microwave to treat roses until their water content is 68%, place them in 97°C and add 3% red dates and 2% black tea solution for fumigation for 17s, and then use microwave treatment 9s, after repeating the fumigation and microwave treatment for 2 times, spread the roses on a baking tray covered with a layer of orange peel with a water content of 27%, and then cover with a layer of orange peel with a water content of 27%, and bake The tray is put into a drying machine with a temperature of 63° C. and dried until the water content of the rose is 21%, and the rose is processed;

[0031] (3) Treatment of other raw materials: dry the weighed lilies, comfrey, wild chrysanthemums and red dates unt...

Embodiment 3

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

[0035] (1) Weighing raw materials: 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: use microwave to treat roses until their water content is 70%, place them in 100°C and add 3% red dates and 2% black tea solution for fumigation for 20s, and then use microwave treatment 10s, after repeating fumigation and microwave treatment for 2 times, spreading the roses on a baking tray with a layer of tangerine peel with a water content of 28%, and then covering with a layer of tangerine peel with a water content of 28%, the baked The tray is put into a dryer at a temperature of 65°C and dried until the water content of the rose is 22%, and the rose is processed;

[0037] (3) Treatment of other raw materials: dry the weighed lilies, comfrey, wild chrysanthemums and red dates until the w...

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PUM

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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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