A kind of preparation method of rose tea

A rose tea and rose technology, applied in the food field, can solve the problems of easy decomposition and oxidation of rose pigment, long scenting time, reduction of rose tea fragrance, color quality, etc.

Active Publication Date: 2021-12-28
甘肃铭启洋生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention solves the problems of long scenting time, high cost, easy volatilization of volatile oil in the drying process of roses, easy decomposition and oxidation of rose pigments in the preparation of traditional rose tea, thereby reducing the fragrance and color quality of rose tea, and provides a The preparation method of rose tea

Method used

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  • A kind of preparation method of rose tea

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Effect test

preparation example Construction

[0030] The present invention provides a kind of preparation method of rose tea, and preparation step comprises:

[0031] A. Fresh roses picked before 7 o'clock in the morning are screened by a sorting machine, and then manually selected to obtain roses; the roses and tea base are mixed at a mass ratio of 1:2 to 5, and the first rose is obtained after mixing. The mixture is scented for 5-8 hours; the first mixture after scenting is separated and cooled to room temperature to obtain the first treated rose and the first treated tea dhool; specifically, it is better to control the moisture content of the tea dhool at 4-6%. Rose scented tea is prepared by scenting, so that the tea base can absorb the fragrance of roses, integrating the tea flavor and flower fragrance, and at the same time can remove the astringency of the tea base and improve the quality of the tea; the scenting time of traditional high-quality scented tea can be as long as 10-12 hours. , the scenting time of the e...

Embodiment 1

[0047] Rose tea preparation steps are:

[0048] A. The fresh roses picked before 7 o'clock in the morning are screened and selected to obtain roses; the roses and tea dregs are mixed at a mass ratio of 1:2 to obtain the first mixture, with a stacking thickness of 30cm and a temperature of 30 ~45°C, scented for 5 hours; separate the first mixture after scenting, and cool down to room temperature to obtain the first processed rose and the first processed tea dhool;

[0049] B. Dried the first processed tea dhool to a moisture content of 4%, mixed with the first processed rose to obtain the second mixture, and the microwave power was 200W, and treated for 10 minutes; separated the microwave-treated second mixture to obtain the second processed rose and the second processed tea dhool;

[0050] C. drying the second processed tea dregs to a moisture content of 8%, to obtain scented tea leaves;

[0051] D. Mix the roses with the second treatment roses at a mass ratio of 8:1, lay th...

Embodiment 2

[0055] On the basis of the preparation steps in Example 1, change the scenting process parameters in step A, specifically, the mass ratio of rose to tea base is 1:5, the stacking thickness is 20 cm, and the scenting process takes 8 hours.

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Abstract

The invention provides a method for preparing rose tea. The preparation steps include: mixing roses and tea base at a mass ratio of 1:2 to 5, mixing and then scenting for 5 to 8 hours; separating the scented mixture, and lowering the temperature to room temperature; dry the tea base after scenting until the moisture content is 4-6%, mix it with the rose after scenting, and treat it with microwave for 5-20min, separate the rose and tea base after microwave treatment; dry the tea base until the moisture content is 5% ~8%, to obtain scented tea leaves; mix roses with microwave-treated roses at a mass ratio of 5-10:1, spread them in a single layer, and dry them with hot air circulation and variable temperature at 25-45°C to obtain a moisture content of 6-12% dried roses; rose tea is made by mixing dried roses with scented tea leaves. The invention provides a method for preparing rose tea with short scenting time and high efficiency. The prepared rose tea has uniform color and strong fragrance, and has the functions of regulating blood, enriching blood and beautifying skin.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing rose tea. Background technique [0002] Roses are rich in protein, fat, a variety of amino acids and vitamins, as well as a variety of nutrients essential to the human body, such as rich macro elements and trace elements, and have good edible value. Roses can be made into scented tea, which has the functions of beautifying the skin, nourishing the liver and skin care. Rose flower tea is mixed with tea leaves in a certain proportion and prepared by scenting. It has a strong aroma and is a high-grade tea. Scenting of scented tea is the process of forming the unique quality of scented tea by utilizing the fragrance of flowers and the aroma absorption characteristics of tea base. The aroma of flowers comes from the tiny and extremely complex aromatic substances in the flowers. The picked flowers are ready to bloom. The aromatic oil increases with the physiological maturit...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 张百斌魏龙张世桥段金凤刘莉萍
Owner 甘肃铭启洋生物科技有限公司
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