Production method of rose tea

A technology of rose tea and rose flower, which is applied in the field of food processing, can solve the problems of poor sensory quality and low nutritional value, achieve the effects of reducing the loss of active ingredients, low coking rate, and enhancing beauty and beauty

Inactive Publication Date: 2018-04-24
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 nutr...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0023] (1) Weighing raw materials: by weight, weigh 20 parts of roses, 3 parts of Chrysanthemum chrysanthemum, 3 parts of comfrey, 3 parts of chrysanthemum and 1 part of lotus leaf;

[0024] (2) Rose treatment: use microwave to treat roses until their water content is 65%, place them in an aqueous solution of 95°C and add black tea with a mass fraction of 2% for fumigation for 15s, then use microwave treatment for 8s, repeat fumigation and microwave After 2 treatments, spread the roses on a baking pan with a layer of tangerine peel with a water content of 24%, and then cover with a layer of tangerine peel with a water content of 24%. Dry in a drying machine at ℃ until the water content of the roses is 18%, and the roses can be processed;

[0025] (3) Treatment of other raw materials: Dry the weighed chrysanthemum, firewood, chrysanthemum and lotus leaves to a water content of 10%, mix them, and grind t...

Embodiment 2

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

[0029] (1) Weighing raw materials: by weight, take 26 parts of roses, 6 parts of Chrysanthemum chrysanthemum, 5 parts of comfrey, 5 parts of chrysanthemum and 4 parts of lotus leaf;

[0030] (2) Rose treatment: use microwave to treat roses until their water content is 68%, place them in an aqueous solution of 97°C and add black tea with a mass fraction of 3% for fumigation for 18s, then use microwave treatment for 9s, repeat fumigation and microwave After 2 treatments, spread the roses on a baking tray with a 26% tangerine peel on a pad, and then cover with 26% tangerine peel, put the baking tray at a temperature of 63 Dry in a drying machine at ℃ until the water content of the roses is 20%, and the roses can be processed;

[0031] (3) Treatment of other raw materials: Dry the weighed chrysanthemum, firewood, chrysanthemum and lotus leaves to a water content of 11%, mix them, and grind them at -10°C to...

Embodiment 3

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

[0035] (1) Weighing raw materials: by weight, take 30 parts of roses, 8 parts of Chrysanthemum chrysanthemum, 8 parts of comfrey, 6 parts of chrysanthemum and 5 parts of lotus leaf;

[0036] (2) Rose treatment: use microwave to treat roses until their water content is 70%, place them in an aqueous solution of 3% black tea at 100°C for fumigation for 20s, then use microwave treatment for 10s, repeat fumigation and microwave After 2 treatments, spread the roses on a baking tray with a moisture content of 28% on a baking tray, and then cover with a layer of orange peel with a moisture content of 28%, put the baking tray at a temperature of 65 Dry in a drying machine at ℃ until the water content of the roses is 2%, and the roses can be processed;

[0037] (3) Treatment of other raw materials: Dry the weighed chrysanthemum, firewood, chrysanthemum and lotus leaves to a water content of 13%, mix them, and gr...

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PUM

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Abstract

The invention belongs to the technical field of food process and particularly relates to a production method rose tea. The production method includes the steps of firstly, weighing raw materials, to be more specific, weighing, by weight, 20-30 parts of rose, 3-8 parts of chrysanthemum morifolium ramat, 3-8 parts of radix lithospermi, 3-6 parts of rhizoma paridis and 1-5 parts of folium nelumbinis;secondly, sequentially performing microwave treatment, fumigation and drying treatment on the rose; thirdly, mixing and extracting the rest of the raw materials to obtain extract powder; fourthly, spraying the extract powder onto the rose. The rose tea produced by the method is rich in nutrition and high in sensory quality and has strong effects of beautifying and nourishing the skin and regulating qi and detoxifying.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a method for preparing rose 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 can also help with w...

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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