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Preparation method of pure sweet fermented rose corolla tea

A rose corolla and fermented tea technology, which is applied in tea substitutes, food science, etc., can solve the problems of affecting taste and nutrition, fermented tea contains impurities, and the taste is raw, so as to achieve overflowing aroma, nutrition and anti-oxidation. , taste sweet effect

Pending Publication Date: 2020-09-15
西藏云朵玫瑰科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, traditional fermented tea contains caffeine and polyphenols, which makes the taste astringent, and the more polyphenols ingested by the human body, the more likely it will hurt the stomach; traditional fermentation is generally not sterilized, which may cause impurities in fermented tea and affect the taste and nutrition

Method used

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  • Preparation method of pure sweet fermented rose corolla tea

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Embodiment 1

[0022] Such as figure 1 As shown, this embodiment provides a method for preparing pure sweet rose corolla fermented tea, including step S110, step S120, step S130, step S140 and step S50.

[0023] Step S110. picking fresh half-open roses, folding the petals, removing the flower stalks and stamens, and keeping the clean rose corolla;

[0024] Step S120. Spread the rose petals on the withering tank, the rose petals do not overlap, and wither at a temperature of 28° C. for 3 hours;

[0025] Step S130. Put the withered rose corolla into a kneading machine and knead three times, kneading for 20 minutes without pressure for the first time, kneading for 15 minutes with light pressure for the second time, and kneading for 10 minutes with heavy pressure for the third time;

[0026] Step S140. Sterilize the tidal water of the rolled corolla until the water content is 40% of the corolla weight, add sugar solution inoculated with lactic acid bacteria, and ferment for 5 days to obtain fer...

Embodiment 2

[0037] This embodiment provides a method for preparing pure sweet rose corolla fermented tea, including step S210, step S220, step S230, step S240 and step S250.

[0038] Step S210. picking fresh half-open roses, folding the petals, removing the flower stalks and stamens, and keeping the clean rose corolla;

[0039] Step S220. Spread the rose petals on the withering tank, the rose petals do not overlap, and wither at a temperature of 35° C. for 2 hours;

[0040] Step S230. Put the withered rose corolla into a kneading machine and knead three times, kneading for 20 minutes without pressure for the first time, kneading for 15 minutes with light pressure for the second time, and kneading for 10 minutes with heavy pressure for the third time;

[0041] Step S240. Sterilize the tidal water of the rolled corolla until the water content is 50% of the weight of the corolla, add sugar solution inoculated with lactic acid bacteria, and ferment for 3 days to obtain fermented tea;

[0042...

Embodiment 3

[0052] This embodiment provides a method for preparing pure sweet rose corolla fermented tea, including step S310, step S320, step S330, step S340 and step S350.

[0053] Step S310. picking fresh half-open roses, folding the petals, removing the flower stalks and stamens, and keeping the clean rose corolla;

[0054] Step S320. Spread the rose petals on the withering tank, the rose petals do not overlap, and wither at a temperature of 32°C for 2.5 hours;

[0055] Step S330. Put the withered rose corolla into a kneading machine and knead three times, kneading for 20 minutes without pressure for the first time, kneading for 15 minutes with light pressure for the second time, and kneading for 10 minutes with heavy pressure for the third time;

[0056] Step S340. Sterilize the tidal water of the rolled corolla until the water content is 45% of the corolla weight, add sugar solution inoculated with lactic acid bacteria, and ferment for 4 days to obtain fermented tea;

[0057] Step ...

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Abstract

The invention relates to the technical field of tea processing, in particular to a preparation method of a pure sweet fermented rose corolla tea. The method comprises the following steps: picking fresh half-opened roses, folding petals, removing pedicels and pistils, and reserving clean rose corollas; spreading the rose petals on a withering trough for withering; putting the withered rose corollasinto a rolling machine for rolling; blanching the rolled corollas, carrying out sterilization and then adding a sugar liquid inoculated with lactic acid bacteria for fermentation; and drying the fermented tea by adopting an electric air dry oven to obtain the pure sweet fermented rose corolla tea. As the sugar liquor is added into the rose corollas for fermentation, the fermentation process is strictly sterilized, and the pure sweet fermented rose corolla tea is fragrant, sweet, clean and mellow in taste. After the roses are fermented by the lactic acid bacteria, the nutritional ingredients and the oxidation resistance of the roses are improved; the content of free amino acids, the content of total flavones and the content of VC are increased by 16.46%, 23.97% and 13.56% respectively; andthe .OH scavenging rate, the DPPH. scavenging rate and the lipid peroxide scavenging capacity are increased by 20.63%, 27.08% and 13.62% respectively.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for preparing pure sweet rose corolla fermented tea. Background technique [0002] Fermented tea has the effects of quenching thirst, preventing cancer, helping digestion, losing weight, and delaying aging, and is deeply loved by consumers. The tea making process of fermented tea generally includes processes such as killing greens, rolling, fermenting and drying. Fermentation is the key process for the formation of the quality of fermented tea. Centered on microbial activities, it forms the unique ruddy color, red soup color, It has the characteristics of high aroma and mellow taste. [0003] However, traditional fermented tea contains caffeine and polyphenols, which makes the taste astringent, and the more polyphenols ingested by the human body, the more likely it will hurt the stomach; traditional fermentation is generally not sterilized, which may cause impuri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34A23L5/20
CPCA23F3/34A23L5/20
Inventor 刘利群刘艺
Owner 西藏云朵玫瑰科技有限公司
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