Making method of rose tea

A production method and technology of rose tea, applied in the direction of tea substitutes, etc., to achieve the effects of saving production costs, saving energy, and increasing fragrance

Inactive Publication Date: 2018-07-24
大理弥纳食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the above-mentioned deficiencies in the prior art, the object of the present invention is to provide a method for making rose tea. The technical problem to be solved is to cut an opening under the flower pedicle of the dark red rose bud so that the petals inside the flower are not It will turn yellow, which improves the overall appearance quality of rose tea, and through low-temperature drying and static aroma enhancement technology, the rose tea is rich in nutrition and has a strong fragrance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of rose tea making method is characterized in that, it is made up of following steps:

[0015] (1) Picking: picking dark red rosebuds with pure color and complete flowers;

[0016] (2) Rosebud pretreatment: put the picked dark red rosebuds on the sorting table, and use scissors to cut an opening with a length of 0.5cm and a depth of 1cm directly below the flower base of the dark red rosebuds. Then, the cut dark red rosebuds are neatly placed in a drying tray according to the flower stalks downwards, and the density of the dark red rosebuds is 195 per square meter.

[0017] (3) Drying: Push the drying tray with rosebuds into the drying room for drying. The drying is carried out in 5 stages. The first stage temperature is controlled at 40°C, humidity is controlled at 35%, and the drying time is 6h; the second stage temperature is controlled at 45°C, the humidity is controlled at 25%, and the drying time is 12h; the third stage is controlled at 50°C, the humidity i...

Embodiment 2

[0022] In this embodiment, in step (2) rosebud pretreatment, use scissors to cut an opening with a length of 1 cm and a depth of 1.5 cm directly below the flower pedicle of the dark red rose bud, and the density of rose buds is 205 per square meter. In the step (3) of static aroma enhancement, statically store for 2.5 hours, and when the temperature of the drying room drops to 25° C., take out the dried rose buds from the drying room to prepare rose flower tea. All the other are with embodiment 1.

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PUM

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Abstract

The invention discloses a making method of rose tea, and belongs to the technical field of processing of scented tea. The making method consists of the following steps of (1) performing picking: picking rose buds which are pure in color and complete in flowers; (2) pretreating the rose buds: upwards performing cutting just below the rose buds to form openings of which the length is 0.5-1cm and thedepth is 1-1.5cm, and then tidily arraying the cut rose buds to enable hoetix to face downward in a drying tray, wherein the arraying density of the rose buds is 195-205 rose buds for each square metre; (3) performing drying: pushing the drying tray into a drying chamber for drying, wherein drying is performed in 5 stages; and (4) performing static aroma increasing: statically preserving the rosebuds in the drying chamber for 2-2.5h, and when the temperature of the drying chamber is reduced to 15-25 DEG C, taking out the dried rose buds from the drying chamber to make the rose tea. Accordingto the making method, the moisture of internal petals can be rapidly volatilized when the rose buds are dried, and the color of the internal petals of the buds cannot turn yellow.

Description

technical field [0001] The invention relates to the technical field of scented tea processing, in particular to a method for preparing rose scented tea. Background technique [0002] Rose is a kind of Rosa rugosa shrub (Rosa rugosa) in plant taxonomy. In daily life, it is a collective name for a series of large and showy cultivars of Rosa. These cultivars are called rose or rose. Another name of rose is wandering flower and thorn rose. It is sweet and slightly bitter in nature, warm and non-toxic, and enters the liver and spleen meridians. Rose tea made from roses has a series of effects such as regulating qi and relieving stagnation, and dispelling blood stasis. The smell of roses is very fragrant, known as the national fragrance. There are many varieties of roses, among which the more famous ones in the Chinese market are: Phnom Penh Rose, Pingyin Rose, Kushui Rose, French Chiba Rose, Damascus Rose and French Mohong. Ink red flowers are large, bright in color and rich i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 江云昆
Owner 大理弥纳食品有限公司
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