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Preparation method of bright-colored rose tea

A technology for rose tea and a production method, which is applied in the food field, can solve the problems of dull color and poor temperature control of rose tea, and achieves the effects of maintaining the fragrance of roses, speeding up the scenting process, and improving the ability to emit fragrance.

Inactive Publication Date: 2019-01-04
BAZHONG HAOFENG BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a method for making bright rose tea in order to solve the problem that the color of the dried rose tea is dim due to the phenomenon of poor temperature control in the above-mentioned production process.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of bright rose tea, comprising the steps of:

[0026] S1 Rose picking: pick when the rose buds are full, the picking time is from 6 am to 8 am, avoid mechanical damage to the flowers during picking, fold the petals after picking, remove the flower stalks and stamens, and put them in a ventilated container for later use ;

[0027] S2 Add the above-mentioned roses to the preservative solution and soak them for 10 minutes, take them out and dry them with hot air at 36°C for 1 hour to obtain the pretreated roses. The preservative solution is made by mixing vitamin C, vitamin E, salt and water , calculated in parts by weight, said vitamin C is 1 part, vitamin E is 1 part, salt is 0.1 part and water is 85 parts;

[0028] S3 Steam the tea dhool in steam at 50°C for 75 seconds, then dry it with hot air at 60°C until the moisture content is 4%, and cool the dried tea dhool to 25°C to obtain pretreated tea dhool for later use;

[0029] S4 Evenly spread a la...

Embodiment 2

[0033] A preparation method of bright rose tea, comprising the steps of:

[0034] S1 Rose picking: pick when the rose buds are full, the picking time is from 6 am to 8 am, avoid mechanical damage to the flowers during picking, fold the petals after picking, remove the flower stalks and stamens, and put them in a ventilated container for later use ;

[0035] S2 Add the above-mentioned roses to the preservative solution and soak for 12 minutes, take them out and dry them with hot air at 40°C for 2 hours to obtain pretreated roses. The preservative solution is made by mixing vitamin C, vitamin E, salt and water , calculated in parts by weight, said vitamin C is 2 parts, vitamin E is 2 parts, salt is 0.3 part and water is 95 parts;

[0036] S3 Steam the tea dhool in steam at 55°C for 80s, then dry it with hot air at 70°C until the water content is 4.5%, and cool the dried tea dhool to 30°C to obtain pretreated tea dhool for later use;

[0037] S4 Evenly spread a layer of the abo...

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Abstract

The invention discloses a preparation method of bright-colored rose tea. The preparation method of the bright-colored rose tea comprises the following steps: picking rose flowers: picking at six to eight in the morning when the buds of the rose flowers are full, preventing mechanical injury to flowers during picking, folding petals after picking, removing pedicles and stamens, and placing in a ventilating and air-permeable container for later use; adding the rose flowers into fresh-keeping liquid, soaking for 10 to 12 minutes, taking out, and drying with hot air with the temperature of 36 to 40 DEG C for 1 to 2 hours to obtain pretreated rose flowers; and placing a tea base into steam with the temperature of 50 to 55 DEG C, steaming for 75 to 80 seconds, drying with hot air with the temperature of 60 to 70 DEG C until the water content is 4 to 4.5 percent, and cooling the dried tea base until 25 to 30 DEG C to obtain the pretreated tea base.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a preparation method of bright rose tea. Background technique [0002] Roses are sweet, slightly bitter, and warm in nature. The most obvious effects are regulating qi and relieving depression, promoting blood circulation and dispersing silt, regulating menstruation and relieving pain. In addition, the medicinal properties of roses are very mild, which can warm and nourish people's heart and blood, relieve stagnation in the body, and have the effects of calming, comforting and antidepressant. In the existing rose tea production process, the temperature control of the rose production process is not good, which causes the color of the rose tea obtained by drying to be dull. Contents of the invention [0003] The object of the present invention is to provide a method for producing bright rose tea in order to solve the problem that the color of the dried rose tea is dim due to the ph...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 马玉梅
Owner BAZHONG HAOFENG BIOTECH
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