CN101965885B - 一种保健玫瑰茶 - Google Patents
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Abstract
本发明公开了一种在传统熬茶基础上进一步改进并运用特殊工艺制成的方便、卫生的保健玫瑰袋泡茶。是由以下重量百分比的原料制成的：藏茶10％-14％、玫瑰70％-74％、甘草2％-5％、阿斯巴甜1％-3％、茯茶10％-14％。制备方法：所选用原料为青海高原地区的藏茶、玫瑰、甘草、茯茶等原料按配方经烘烤、调配、杀菌、包装成袋泡熬茶，冲服饮用。保健玫瑰茶可调节人体机能平衡、抗辐射、抗衰老。利肺脾、益肝胆，美容，和血散瘀。调理肠胃，降血脂、降血压、调节睡眠、补充人体所需微量元素。祛痰止咳，倦怠乏力，心悸气短等。携带方便、快捷。既为出外旅游的青海人在他乡感受浓郁的青海特色熬茶香味，改善食欲。又可以让更多人了解青海的茶饮文化。
Description
技术领域
本发明涉及茶制品，尤其涉及一种保健玫瑰茶。
背景技术
现代社会人们对物质的追求向方便、快捷、健康、环保的方向发展，传统熬茶作为我们北方少数民族特有的民族饮品，盛行的大多数区域都是在农村，没有一个系统的加工链，只是每家每户根据自己口味需要调配量和添加辅料，饮用地方特色熬茶的老人居多，因为熬茶需要花费时间和精力，年轻人因工作忙碌追求的是方便、快捷，即可饮用的产品。在这样一种情况下，市场需要这种新型的方便、快捷、健康、卫生且有民族特色的产品。
本发明人针对市场的这一需求，在原有传统熬茶的基础上新研制了熬茶配方，主要以藏茶、玫瑰、茯茶、甘草等高原农作物为原料，就地取材，充分利用当地资源，带动农户和地区经济的发展。
茯茶的功效：消食、解酒食之毒、养脾、减肥“解油腻”，“去人脂”，“解荤腥”治痢、降血脂，茯砖茶是边区居民生活所需维生素和微量元素的重要来源，也是预防疾病的主要复方制剂。护血管茯茶由于含有8％至10％的茶多酚，长期饮用可增强毛细血管的韧性。防止微血管的破裂，这对以牛羊肉、奶酪、酥油为主食的消费者来说，尤为重要。降低血糖、抗氧化抵抗衰老已得到医学界、茶学界在理论上和临床试验方面的验证和认同，茯茶作为一种新型的天然降脂、降糖、降压饮料对于降低血糖，抗氧化抗衰老的预防和辅助治疗起着十分重要的作用。
藏茶功效：富含茶多酚、儿茶素、咖啡碱、氨基酸、维生素C、维生素E等，藏茶具有：消脂减肥、调理肠胃，促消化、降血脂、降血压、消除疲劳、调节睡眠、补充人体所需微量元素，调节人体机能平衡、抗辐射。藏茶具有千年的悠久历史，经过数代人的潜心研究藏茶的功效及西藏人民特殊的地理位置的特殊需要，使其具有了区别于目前所有茶品的独特的味道和对人体特殊的调理和保健作用。目前藏茶远销到日本、韩国、尼泊尔、台湾、香港等地，深得海内外朋友喜爱，并且蜚声海内外。
玫瑰功效：利气、行血，治风痹，散疲止痛。玫瑰花及全株都有收敛性，可用于妇女月经过多，赤白带下以及肠炎、下痢、肠红半截出血等。理气解郁、和血散瘀。主治肝胃气痛，新久风痹，吐血咯血，月经不调，赤白带下，痢疾、乳痈，肿毒。《食物本草》谓其“主利肺脾、益肝胆，食之芳香甘美，令人神爽。”长期服用，美容效果甚佳，能有效地清除自由基，消除色素沉着，令人唤发青春活力。
甘草的功效：补脾益气，清热解毒，祛痰止咳，缓急止痛，调和诸药。用于脾胃虚弱，倦怠乏力，心悸气短，咳嗽痰多，脘腹、四肢挛急疼痛，痈肿疮毒，缓解药物毒性、烈性。
发明内容
本发明目的在于为了解决上述已有技术的不足和现有市场上熬茶的空缺和没有形成产业链的问题，充分利用藏茶、玫瑰等本地资源，选择合适的辅助材料制成有高原特色的熬茶，为广大群众提供方便、快捷、安全、健康的茶制品。
本发明的目的是这样实现的：本发明是在简单的传统熬茶基础上进一步改进和研制，通过现代加工工艺烘烤、调配等工序制成的保健性熬茶。
本发明的一种保健玫瑰茶，其特征在于该保健玫瑰茶是由以下重量百分比的原料制成的：
藏茶10％-14％、玫瑰70％-74％、甘草2％-5％、阿斯巴甜1％-3％、茯茶10％-14％。
所述的一种保健玫瑰茶的制备方法，其特征在于将藏茶、玫瑰、甘草、茯茶等原料按配方经烘烤、调配、杀菌、包装成袋泡熬茶，冲服饮用。
所述的一种保健玫瑰茶的制备方法，其特征在于将藏茶、玫瑰、甘草、茯茶等原料称量-挑选-清洗-晾干-烘烤(245-255℃)-破碎-调配(混合、搅拌20min)-烘烤(10-15min、120℃)-装袋-装盒-装箱。
该茶制品所用原料藏茶、玫瑰、甘草等都来自于高原地区，青海本地区，充分利用当地资源。
本发明的有益效果：本发明的保健玫瑰茶可消食、解酒食之毒、利气、行血，治风痹，散疲止痛，利肺脾、益肝胆，美容，妇女月经过多，肠炎、下痢、和血散瘀。消脂减肥、调理肠胃，促消化、降血脂、降血压、调节睡眠、补充人体所需微量元素，调节人体机能平衡、抗辐射、抗氧化抵抗衰老。祛痰止咳，缓急止痛，调和诸药。用于脾胃虚弱，倦怠乏力，心悸气短，脘腹、四肢挛急疼痛。饮用方便快捷。本发明的玫瑰袋泡茶携带方便，成本低，保护出外旅游人们的身体健康，适合旅游业的发展。
附图说明
以下结合附图和具体实施方式对本发明作进一步详细说明。
附图是本发明的生产工艺流程图。
具体实施方式
本发明的一种保健玫瑰茶，该保健玫瑰茶是由以下重量百分比的原料制成的：
藏茶10％-14％、玫瑰70％-74％、甘草2％-5％、阿斯巴甜1％-3％、茯茶10％-14％。
所述的一种保健玫瑰茶的制备方法，将藏茶、玫瑰、甘草、茯茶等原料按配方经烘烤、调配、杀菌、包装成袋泡熬茶，冲服饮用。
所述的一种保健玫瑰茶的制备方法，将藏茶、玫瑰、甘草、茯茶等原料称量-挑选-清洗-晾干-烘烤(245-255℃)-破碎-调配(混合、搅拌20min)-烘烤(10-15min、120℃)-装袋-装盒-装箱。
工艺流程
称量-挑选原辅料-清洗-晾干-烘烤(245-255℃)-破碎-调配(混合、搅拌20min)-烘烤(10-15min、120℃)-装袋-装盒-装箱。
实施例1
配方：藏茶14％、玫瑰70％、甘草3％、阿斯巴甜1％、茯茶12％。
制备步骤：
①称量：将所有原辅料按比例称量；
②挑选：饱满、无腐烂、无明显黑点及杂质的原料；
③清洗：将玫瑰、甘草、杂质清洗；
④烘烤(245-255℃、40-45min)并定时搅拌；
⑤将原辅料调配混合搅拌18-22min；
⑥混合后的料再烘烤杀菌(10-15min、120℃)；
⑦装袋、装盒、装箱。
实施例2
配方：藏茶10％、玫瑰72％、甘草5％、阿斯巴甜3％、茯茶10％。
制备步骤：
①称量：将所有原辅料按比例称量；
②挑选：饱满、无腐烂、无明显黑点及杂质的原料；
③清洗：将原料杂质清洗；
④烘烤(245-255℃、40-45min)并定时搅拌；
⑤将原辅料调配混合搅拌18-22min；
⑥混合后的料再烘烤杀菌(10-15min、120℃)；
⑦装袋、装盒、装箱。
本发明的产品还可做奶茶，在水壶或锅中加入100ml的水煮沸，放入袋泡茶，浸泡1-2min后，将600g牛奶倒入锅或水壶中，煮沸，冷却倒入杯中即可饮用，口味咸淡可自己调。
实施例3
配方：藏茶12％、玫瑰73％、甘草2％、阿斯巴甜2％、茯茶11％。
制备步骤：
①称量：将所有原辅料按比例称量；
②挑选：饱满、无腐烂、无明显黑点及杂质的原料；
③清洗：将原辅料杂质清洗；
④烘烤(245-255℃、40-45min)并定时搅拌；
⑤将原辅料调配混合搅拌18-22min；
⑥混合后的料再烘烤杀菌(10-15min、120℃)；
⑦装袋、装盒、装箱。
产品包装与使用方法
本发明的产品是以袋泡茶的包装方式，每盒100g(20包+赠5包)，每小包5g，小包分两层包装，里层为滤膜，外层为PET塑装，饮用前将外层包装撕开，直接将茶滤膜放入杯中，再倒入250ml沸水，浸泡2-3分钟，摇匀即可饮用。如加入水壶中，以此类推。
本发明的产品还可做奶茶，在水壶或锅中加入100ml的水煮沸，放入袋泡茶，浸泡1-2min后，将600g牛奶倒入锅或水壶中，煮沸，冷却倒入杯中即可饮用，口味咸淡可自己调。
Claims (1)
1.一种保健玫瑰茶，其特征在于该保健玫瑰茶是由以下重量百分比的原料制成的：
藏茶10％-14％、玫瑰70％-74％、甘草2％-5％、阿斯巴甜1％-3％、茯茶10％-14％，将包括藏茶、玫瑰、甘草、茯茶在内的原料称量-挑选-清洗-晾干-245-255℃烘烤-破碎-调配混合、搅拌20min-120℃烘烤10-15min-装袋-装盒-装箱。
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| CN102132751A (zh) * | 2011-04-11 | 2011-07-27 | 穆华峰 | 一种柠檬味、菊花味的枸杞养生茶 |
| CN102210366A (zh) * | 2011-06-17 | 2011-10-12 | 武威市医药有限责任公司 | 一种甘草果粒茶的生产方法 |
| CN102640813B (zh) * | 2012-05-14 | 2013-10-02 | 咸阳泾渭茯茶有限公司 | 一种表面附着金花的微型紧压茯茶制作方法 |
| CN102986883A (zh) * | 2012-12-24 | 2013-03-27 | 高鑫 | 一种玫瑰奶茶及其制造方法 |
| CN107213277A (zh) * | 2017-06-27 | 2017-09-29 | 广州中医药大学 | 一种药物组合物及其制备方法、应用 |
| CN110403032A (zh) * | 2018-04-30 | 2019-11-05 | 蔚长飞 | 一种玫瑰花茯茶的制作方法及其产品 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1125515A (zh) * | 1994-12-28 | 1996-07-03 | 王晓光 | 八珍玫瑰茶及制法 |
| CN101744079A (zh) * | 2010-02-01 | 2010-06-23 | 云南省农业科学院红瑞柠檬研究所 | 美容保健柠檬茶 |
| CN101843281A (zh) * | 2009-03-24 | 2010-09-29 | 湖南省怡清源茶业有限公司 | 黑玫瑰茶、以及其制造方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1125515A (zh) * | 1994-12-28 | 1996-07-03 | 王晓光 | 八珍玫瑰茶及制法 |
| CN101843281A (zh) * | 2009-03-24 | 2010-09-29 | 湖南省怡清源茶业有限公司 | 黑玫瑰茶、以及其制造方法 |
| CN101744079A (zh) * | 2010-02-01 | 2010-06-23 | 云南省农业科学院红瑞柠檬研究所 | 美容保健柠檬茶 |
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| 汪松能等.玫瑰茶的制作.《中国茶叶》.2008,第30卷(第2期),第31页. * |
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