Corn beautifying rose tea and preparation method thereof

Abstract

The invention discloses a corn beautifying rose tea and a preparation method thereof. The corn beautifying rose tea is prepared from, by weight, 100-200 parts of fresh roses, 20-30 parts of bamboo leaves, 10-12 parts of lemon, 1-3 parts of salt, 2-4 parts of tomatoes, 4-6 parts of corn kernels and 1-3 parts of zizania aquatica. The obtained corn beautifying rose tea has the advantages of being fragrant in smell and bright in color, a nutrient solution manufactured by the corn kernels, the tomatoes and the like is adopted for soaking the rose tea, and the rose tea has the health care effects of maintaining beauty and keeping young.

Description

technical field

[0001] The invention relates to the field of food technology, in particular to a rose flower tea for nourishing corn and a preparation method thereof. Background technique

[0002] Roses are rich in vitamins A, C, B, E, K, and tannic acid, which can improve endocrine disorders, and are also helpful in eliminating fatigue and wound healing. Regulate qi and blood, regulate women's physiological problems, promote blood circulation, beautify, regulate menstruation, diuretic, ease gastrointestinal nerves, prevent wrinkles, prevent frostbite, and beautify the skin. Therefore, more and more people drink rose tea now.

[0003] The rose tea category made in the prior art is relatively single, and also has defects such as not bright in color and not lasting fragrance. Contents of the invention

[0004] The purpose of the present invention is to make up for the defects of the prior art, and to provide a corn beauty rose tea and a preparation method thereof. [0005...

Examples

Embodiment Construction

[0016] The rose flower tea for nourishing the skin of corn comprises the following raw material components in a weight ratio: 100 fresh roses, 20 bamboo leaves, 10 lemons, 1 salt, 2 tomatoes, 4 corn grains, and 1 wild rice stem.

[0017] The preparation method of described rose tea, comprises the following steps:

[0018] 1. Collect fresh rosebuds to wither, kill, cool, and dry to obtain rosebuds with a moisture content of 60%; cut bamboo leaves into small sections, dry and dry to obtain bamboo leaves with a moisture content of 2%;

[0019] 2. Mix the rosebuds with the treated bamboo leaves, stack them in a sealed environment with a temperature of 20°C for 2 hours, take them out, and dry them in a vacuum at low temperature until the moisture content of the rosebuds is 20%, so as to obtain rose tea;

[0020] 3. Take a lemon, add 50 times of water, beat and filter to get lemon juice, sprinkle salt into the lemon juice, stir well to get lemonade; soak rose tea in 20 times of lemo...

technical field

[0001] The invention relates to the field of food technology, in particular to a rose flower tea for nourishing corn and a preparation method thereof. Background technique

[0002] Roses are rich in vitamins A, C, B, E, K, and tannic acid, which can improve endocrine disorders, and are also helpful in eliminating fatigue and wound healing. Regulate qi and blood, regulate women's physiological problems, promote blood circulation, beautify, regulate menstruation, diuretic, ease gastrointestinal nerves, prevent wrinkles, prevent frostbite, and beautify the skin. Therefore, more and more people drink rose tea now.

[0003] The rose tea category made in the prior art is relatively single, and also has defects such as not bright in color and not lasting fragrance. Contents of the invention

[0004] The purpose of the present invention is to make up for the defects of the prior art, and to provide a corn beauty rose tea and a preparation method thereof. [0005...

Examples

Embodiment Construction

[0016] The rose flower tea for nourishing the skin of corn comprises the following raw material components in a weight ratio: 100 fresh roses, 20 bamboo leaves, 10 lemons, 1 salt, 2 tomatoes, 4 corn grains, and 1 wild rice stem.

[0017] The preparation method of described rose tea, comprises the following steps:

[0018] 1. Collect fresh rosebuds to wither, kill, cool, and dry to obtain rosebuds with a moisture content of 60%; cut bamboo leaves into small sections, dry and dry to obtain bamboo leaves with a moisture content of 2%;

[0019] 2. Mix the rosebuds with the treated bamboo leaves, stack them in a sealed environment with a temperature of 20°C for 2 hours, take them out, and dry them in a vacuum at low temperature until the moisture content of the rosebuds is 20%, so as to obtain rose tea;

[0020] 3. Take a lemon, add 50 times of water, beat and filter to get lemon juice, sprinkle salt into the lemon juice, stir well to get lemonade; soak rose tea in 20 times of lemo...