CN102232586A - Roxburgh rose red soup drink and preparation method thereof - Google Patents
Roxburgh rose red soup drink and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a roxburgh rose red soup drink and a preparation method thereof. In the invention, the high-quality red soup drink with excellent color, fragrance and taste is prepared by using the leaves, buds and young fruits of roxburghrose which is a rosaceous plant with rich vitamin C, vitamin P, superoxide dismutase (SOD) and other nutrients as raw materials and by performing fermentation treatment in modes such as pilling green, pilling red, killing red and roasting.
Description
Technical field
The present invention relates to a kind of red soup beverage that utilizes rosaceous plant blade (containing the leaf stalk), bud head, the preparation of tender fruit and preparation method thereof, especially utilize red soup beverage of roxburgh rose leaf (containing the leaf stalk), bud head, tender fruit processing and fabricating and preparation method thereof.
Background technology
Rosa roxburghii, have another name called send the spring return, rosa roxburghii, thatch pears, oblonga etc., be the perennial fallen leaves of a kind of rose family Rosa bush, mainly grow in the mountain area in southwestern provinces such as China Sichuan, Guizhou, Yunnan, past is among the people mainly is used as medicine its fruit, root, is used to help digestion, antidiarrheal, relieving summer-heat.Studies show that, the leaf of Rosa roxburghii, really, bud, root, stem etc. are rich in the multiple nutrients material, comprising: plant trace element surplus Vc, Vp, Vp, the SOD (superoxide dismutase CuZn-SOD, Mn-SOD and Fe-SOD), 20 surplus seed amino acid, dietary fiber, Rosa roxburghii polysaccharide, polyphenols, tannin, cupreol, tormentic acid, protocatechuic acid and Zn, Sr, Rb, Mn, Cu, Co, Fe, Ni, Li, the Cr etc. ten.Rosa roxburghii is known as " king of dimension C ", content is up to 2500mg/100g, has higher medical value and health care value, the diseases such as the having indigestion abdomen rises except that being used for the treatment of, dysentery enteritis, hypertension, angiorrhoxis are hemorrhage, VC deficiency disease, also have the body's immunological function of adjusting, delay senility, functions such as detoxifcation, antiatherosclerosis (As), antitumor, radioresistance, discharge lead poisoning.The development of the development and use of Rosa roxburghii in recent years is very fast, but mainly still concentrate on the processing of Rosa roxburghii fresh fruit and dry fruit, product form mostly is fruit juice, oral liquid, lozenge, fruit wine etc., data show, roxburgh rose leaf is the excellent raw material of the high-grade black tea of processing and fabricating, and be that the product that raw material is made only is simple oven dry back and other material hybrid combination in the market with the roxburgh rose leaf, taste is not good enough, process technology content is low, product specification is low, the market acceptance is low, and this makes the roxburgh rose leaf overwhelming majority be rich in the abundant nutrition material be wasted, to winter all come off, naturally corrupt.The Chinese patent application number 01129025.0 roxburgh rose leaf processing method that provides promptly is the mode of a kind of simple oven dry and mixing.
Summary of the invention
The objective of the invention is to make full use of the abundant Rosa roxburghii resource in the big southwest of China, break through the limitation that has roxburgh rose leaf, bud head, tender fruit process technology now, a kind of red soup beverage kind of fermentation and preparation method brand-new, that have high health care and medical value are provided.The present invention is achieved through the following technical solutions:
The raw material components that the present invention adopts is:
Roxburgh rose leaf (containing part leaf stalk), Rosa roxburghii bud head, the tender fruit of Rosa roxburghii, above-mentioned three kinds of raw materials can be processed separately, also can be according to the arbitrary proportion hybrid process.
Preparation method of the present invention is characterized in that comprising that ten following major steps are rapid:
1, feedstock capture: pluck roxburgh rose leaf, bud head and tender fruit, the interim storage apparatus employing polybag that uses in the harvesting process etc. has the material of better air-tightness and light transmission, polybag should have certain supporting construction loose to guarantee the space, prevent that blade, bud head and tender fruit are damaged in carrying and storage process, polybag must not closely contact with the personnel's of harvesting health simultaneously, prevent that body temperature from heating it, pluck 4 hours planted agents and send into next procedure;
2, pile blue or green process: after roxburgh rose leaf, bud head and tender fruit are plucked, to be no more than 5 centimetres fluffy heap thickness, bright and clear and avoid red-hot sunlight direct projection, temperature is to pile blue or green the processing in 20-25 degree centigrade the environment, and the blue or green container of heap all carries out airtight to reduce moisture loss with transparent plastic film or glass; The blue or green table of heap plane surpasses 5 centimetres with the container closure distance, to guarantee the carbon dioxide supply of capacity, piles in the blue or green process every mistake unlatching in two hours closed film or glass and once raw material is stirred; Carry out during dim light at night if heap is blue or green, suspension fluorescent lamp or ultraviolet lamp etc. provide light-wave energy on heap is blue or green; When blade dehydration 20%, color is thin out, and when partial blade or blade edge edge had red color to occur, it was blue or green to finish heap, and the heap green grass or young crops time was no longer than 36 hours; Pile in the blue or green process and can in closed container, inculcate carbon dioxide; For guaranteeing the blue or green humidity of heap, wetting gauze can be filled up in the blue or green layer of heap below;
3, embathe process: after the blue or green end of heap, raw material is embathed to remove floating dust and to be that raw material replenishes small amount of moisture, embathe according to raw material floating dust degree to be no more than 2 minutes total time with low temperature water purification (being controlled at 5-10 degree centigrade usually);
4, dehydration: adopt the water droplet that adheres on centrifugal force or the pneumatic cleaning raw material;
5, pile red process: connect process, raw material is to be no more than 10 centimetres thickness, environment temperature is no more than 25 degree, piles red processing in the container with air permeability, and the raw material surface uses wetting ventilative gauze to cover, place among the darkroom, pile the red time according to the old tender degree of raw material, the general time was controlled within 10 hours, when the big portion of blade transfers bronzing to, pile red end, piling red purpose is that blade initial fermentation and moisture are further reduced;
6, rub red process: the raw material that will pile red end is put into the equipment of kneading or is kneaded by hand, to destroy the leaf body structure, leaf cell is crushed by mechanical force, and cell liquid flows out in a large number.Rub red process and generally carry out one to three time according to the old tender degree of blade, the blade of tender leaf is once rubbed redly, and it is red that old blade will carry out rubbing for two to three times, and rubbing red purpose is that the blade attenuation degree is improved, and ambient humidity is more than 80%;
7, spread out red process: rub raw material after red to be no more than 5 centimetres thickness, spread fermentation in the darkroom, environment temperature is no more than 25 degrees centigrade, is converted to the black tea composition with active ingredients such as polyphenol tannin in the further promotion blade, spreading out the old tender degree of red time optic lobe sheet is 1-3 hour, no longer than 5 hours, repeatedly rub red old blade, repeatedly spread out red processing, if material quantity is big, can oxygen blast in the darkroom, humidity is more than 90%, at the wetting gauze of material surface coverage;
8, kill red process: after spreading out red end, raw material is killed red processing in 80-120 degree centigrade environment, kill red process otherwise stop raw material is stirred, promote moisture loss, if adopt the manual red processing of killing, cooking bottom temperature is no more than 120 degrees centigrade, leaf temperature is controlled at 60-85 degree centigrade, kills the control of red time and grasps with raw material dehydration degree, when the raw material dehydration surpasses 60%, kill red end, the time is no more than 5 minutes usually;
9, resurgence process: the raw material that will kill red end is to be no more than 10 centimetres thickness nature spreading for cooling, and the spreading for cooling time is 1 hour;
10, cure typing: the blade that finishes that will get damp again cures drying under 60-85 degree centigrade situation, and crumples, throws cold, presses that to grind be strip of sheet with mechanical force, when moisture is lower than 5% in the material, cures end;
11, spreading for cooling packing: in dry environment, material is carried out spreading for cooling, sieve and remove broken end, and, material is ground or do not grind and packs by required specification according to different market demands.
" piling blue or green process " of the present invention is meant that Rosa roxburghii blade, bud head, tender fruit color are the dark green red stain stacking process before that do not occur, the material cell still has certain activity in this process, still can carry out photosynthesis and respiration, the blue or green purpose of heap is to make blade wilting after breaking away from plant, and proceed photosynthesis and respiration in the section at this moment, and airtight effect has two, the one, the time of control and prolongation moisture loss, the 2nd, suppress respiration, the 3rd, support that blade carries out photosynthesis, synthesis of glucose; And inculcate carbon dioxide in closed container also is to suppress respiration, promotes photosynthetic a kind of mode.Because the increase of glucose in the blade, the product mouthfeel is pureer and milder.
" piling red process " of the present invention is meant the sweat at material, for promoting the material fermentation, can inculcate oxygen to material place container.
" rubbing red process " of the present invention is meant by mechanical force material destroyed, and quickens the process of its fermentation, if finished product is to make a bag bubble electuary, then can pulverize blade with pulverizer, promptly rubs redly to pulverize to substitute, and this is an equivalent process.
" spreading out red process " of the present invention is meant the process that material ferments after the red process of rubbing in the darkroom, for quickening fermentation, spread out red process and can inculcate oxygen to material.
After " killing red process " of the present invention is meant the red process in stand, by improving the process that temperature of charge finishes the material fermentation.
After " resurgence process " of the present invention is meant and kills red process, make the process of material internal moisture equiblibrium mass distribution by natural spreading for cooling.
The present invention manufactures experimently out product, and the present invention has following advantage and originality:
1, produces red soup beverage with Rosa roxburghii blade (containing the leaf stalk), bud head and tender fruit by zymotechnique first, started the drink market of a unprecedented mistake;
2, changed passing simple oven dry and utilized Rosa roxburghii blade current resource situation, created a kind of brand-new roxburgh rose beverage, the deep processing for other rosaceous plant blade simultaneously provides a brand-new road;
3, the blue or green process of heap realizes Artificial Control by artificial lighting and carbon dioxide process to the photosynthesis and the respiration of blade;
4, the red process of heap is carried out in the darkroom, by the respiration of oxygen blast measure promotion blade, blade is carried out fermentation process;
5, the process of embathing keeps the skin wet to material;
6, rub red process by breaking-wall cell, make cellular content fully contact, make attenuation degree promote with cytoplasm and outside air;
7, the product taste is mellow, the glow of soup look has the gold look, the oil immersion sense is arranged;
8, by fermentation, basic transformation takes place in the roxburgh rose leaf odor type, and fragrance strengthens, the odor type uniqueness, and long times of aftertaste, fragrance remaining time is longer;
9, nutritious, contain SOD, anti-oxidant, aging is fallen;
10, start the new mode of fallen leaves mountainmahogany blade utilization, made full use of the roxburgh rose leaf resource, reduced the wasting of resources.
The specific embodiment
The present invention will be described below in conjunction with specific embodiment, but the present invention is not limited to following form of implementation:
Embodiment one
Make the red soup beverage of Rosa roxburghii tender leaf.
1, piles blue or green process: get and newly pluck Rosa roxburghii tender leaf 500 grams, thickness with 5 centimetres places plastic pallet, and seal with transparent plastic film, 20 degrees centigrade of environment temperatures, bright and clear non-sunlight direct projection in 24 hours processing times, adds the irradiation of 40W ultraviolet lamp in the time of night, irradiation time 8 hours is every two hours stirred once during the heap green grass or young crops;
2, embathe process: blade is embathed 1.5 minutes time with 10 degrees centigrade of water purification;
3, dehydration: will embathe good blade and place in the centrifuge, and in 30 seconds, slough surperficial attached water;
4, pile red process: the thickness of blade with 8 centimetres is placed in the breathable plastic basket, and blade surface covers wetting gauze, and environment temperature is 20 degrees centigrade, 24 hours time;
5, rub red process: with manual form blade is kneaded rubbing and pressure and handle, the blade cell endoplasm is appeared, when obviously feeling that blade is touched with one's hand, show and rub red putting in place;
6, spread out red process: carry out spreading for cooling with 5 centimetres of thickness, 2 hours time;
7, kill red process: manually red extremely, blade is placed in the frying pan, cooking bottom temperature is 120 degrees centigrade, 60 degrees centigrade of leaf temperatures, about 5 minutes time, this moment, the blade dehydration surpassed 50%;
8, resurgence process: carry out spreading for cooling with 5 centimetres of thickness, 1 hour time;
9, cure typing: cure with 60 degree temperature, cure in the process and constantly blade is stirred, rubs pressure, shake, turnery, vanes is crossed to cure becomes the silver type at last, and moisture is no more than 5%;
10, spreading for cooling packing: cooling naturally, sieve and remove broken end, pack with plastic bag sealing.
Embodiment two
Make Rosa roxburghii tender leaf and bud head mixture of red soup beverage.
1, piles blue or green process: get Rosa roxburghii tender leaf 400 gram, bud head 100 grams mix, thickness with 5 centimetres places plastic pallet, and seal with transparent plastic film, 20 degrees centigrade of environment temperatures, bright and clear non-sunlight direct projection in 24 hours processing times, adds the irradiation of 40W ultraviolet lamp in the time of night, irradiation time 8 hours is piled in the blue or green process and is every two hours stirred once;
2, embathe process: blade and bud head are embathed 1.5 minutes time with 10 degrees centigrade of water purification;
3, dehydration: will embathe good blade and bud head and place in the centrifuge, and in 30 seconds, slough surperficial attached water;
4, pile red process: blade and the bud head thickness with 8 centimetres is placed in the breathable plastic basket, the wetting gauze of surface coverage, environment temperature is 20 degrees centigrade, 24 hours time;
5, rub red process: with manual form blade and bud head are kneaded the rubbing and pressure processing, blade and bud capitulum endoplasm are appeared, when obviously feeling to touch with one's hand, show and rub red putting in place;
6, spread out red process: carry out spreading for cooling with 5 centimetres of thickness, 2 hours time;
7, kill red process: manually red extremely, place in the frying pan, cooking bottom temperature is set at 120 degrees centigrade, 60 degrees centigrade of leaf temperatures, about 5 minutes time, this moment, the blade dehydration surpassed 50%;
8, resurgence process: carry out spreading for cooling with 5 centimetres of thickness, 1 hour time;
9, cure typing: cure with 60 degree temperature, cure in the process constantly stirring, rub pressure, shake, turnery, blade and bud head become the silver type at last through curing, and moisture is no more than 5%;
10, spreading for cooling packing: cooling naturally, sieve and remove broken end, pack with plastic bag sealing.
Embodiment three
Make roxburgh rose leaf and tender fruit mixture of red soup beverage.
1, piles blue or green process: get roxburgh rose leaf 400 gram, tender fruit 100 grams mix (tender fruit diameter is 0.5-0.8 centimetre), thickness with 5 centimetres places plastic pallet, and seal with transparent plastic film, 20 degrees centigrade of environment temperatures, bright and clear non-sunlight direct projection in 24 hours processing times, adds the irradiation of 40W ultraviolet lamp in the time of night, irradiation time 8 hours is piled in the blue or green process and is every two hours stirred once;
2, embathe process: blade and tender fruit are embathed 1.5 minutes time with 10 degrees centigrade of water purification;
3, dehydration: will embathe good blade and tender fruit and place in the centrifuge, and in 30 seconds, slough surperficial attached water;
4, pile red process: blade and the tender fruit thickness with 8 centimetres is placed in the breathable plastic basket, the wetting gauze of surface coverage, environment temperature is 20 degrees centigrade, 24 hours time;
5, rub red process: blade and tender fruit are kneaded the rubbing and pressure processing with manual form, blade and tender fruit cell endoplasm are appeared, when obviously feeling to touch with one's hand, show and rub red putting in place, it should be noted that, if keep the form of tender fruit, in compacting, need control the power appropriateness;
6, spread out red process: carry out spreading for cooling with 5 centimetres of thickness, 2 hours time;
7, kill red process: manually red extremely, place in the frying pan, cooking bottom temperature is set at 120 degrees centigrade, 60 degrees centigrade of leaf temperatures, about 5 minutes time, this moment, the blade dehydration surpassed 50%;
8, resurgence process: carry out spreading for cooling with 5 centimetres of thickness, 1 hour time;
9, cure typing: cure with 60 degree temperature, cure in the process constantly stirring, rub pressure, shake, turnery, vanes is crossed to cure becomes the silver type at last, and tender fruit is the oblate spheroid shape, and moisture is no more than 5%;
10, spreading for cooling packing: cooling naturally, sieve and remove broken end, pack with plastic bag sealing.
Embodiment four
Make the red soup beverage of Rosa roxburghii bud head.
1, piles blue or green process: get Rosa roxburghii bud head 500 grams, thickness with 3 centimetres places plastic pallet, and seal with transparent plastic film, 20 degrees centigrade of environment temperatures, bright and clear non-sunlight direct projection in 24 hours processing times, adds the irradiation of 40W ultraviolet lamp in the time of night, irradiation time 8 hours is piled in the blue or green process and every two hours the bud head is stirred once;
2, embathe process: the bud head is embathed 1.5 minutes time with 10 degrees centigrade of water purification;
3, dehydration: will embathe good bud head and place in the centrifuge, and in 30 seconds, slough surperficial attached water;
4, pile red process: the thickness of bud head with 5 centimetres is placed in the breathable plastic basket, the wetting gauze of surface coverage, environment temperature is 20 degrees centigrade, 24 hours time;
5, rub red process: with manual form the bud head is kneaded rubbing and pressure and handle, bud capitulum endoplasm is appeared, when obviously feeling to touch with one's hand, show and rub red putting in place, it should be noted that, if keep the form of bud head, in compacting, need control power appropriateness and angle;
6, spread out red process: carry out spreading for cooling with 5 centimetres of thickness, 2 hours time;
7, kill red process: manually red extremely, place in the frying pan, cooking bottom temperature is set at 120 degrees centigrade, 60 degrees centigrade of bud head temperature, about 5 minutes time, this moment, the dehydration of bud head surpassed 50%;
8, resurgence process: carry out spreading for cooling with 5 centimetres of thickness, 1 hour time;
9, cure typing: cure with 60 degree temperature, cure in the process constantly stirring, rub pressure, shake, turnery, the bud head becomes stripe shape at last through curing, and moisture is no more than 5%;
10, spreading for cooling packing: cooling naturally, sieve and remove broken end, pack with plastic bag sealing.
Embodiment five
Make Rosa roxburghii bud head and tender fruit mixture of red soup beverage.
1, piles blue or green process: get Rosa roxburghii bud head 300 grams, tender fruit 200 grams (tender fruit diameter is 0.5-0.8 centimetre), thickness with 3 centimetres places plastic pallet, and with transparent plastic film sealing, 20 degrees centigrade of environment temperatures, bright and clear non-sunlight direct projection, 24 hours processing times, add the irradiation of 40W ultraviolet lamp in the time of night, irradiation time 8 hours is piled in the blue or green process and was stirred once every two hours;
2, embathe process: bud head and tender fruit are embathed 1.5 minutes time with 10 degrees centigrade of water purification;
3, dehydration: will embathe good bud head and tender fruit and place in the centrifuge, and in 30 seconds, slough surperficial attached water;
4, pile red process: bud head and the tender fruit thickness with 5 centimetres is placed in the breathable plastic basket, the wetting gauze of surface coverage, environment temperature is 20 degrees centigrade, 24 hours time;
5, rub red process: bud head and tender fruit are kneaded the rubbing and pressure processing with manual form, bud head and tender fruit cell endoplasm are appeared, when obviously feeling to touch with one's hand, show and rub red putting in place, it should be noted that, if keep the form of bud head, in compacting, need control power appropriateness and angle;
6, spread out red process: carry out spreading for cooling with 5 centimetres of thickness, 2 hours time;
7, kill red process: manually red extremely, place in the frying pan, cooking bottom temperature is set at 120 degrees centigrade, 60 degrees centigrade of bud head and tender fruit temperature, about 5 minutes time, dehydration this moment surpasses 50%;
8, resurgence process: carry out spreading for cooling with 5 centimetres of thickness, 1 hour time;
9, cure typing: cure with 60 degree temperature, cure in the process constantly stirring, rub pressure, shake, turnery, the bud head becomes stripe shape at last through curing, and tender fruit be a sphere, and moisture is no more than 5%;
10, spreading for cooling packing: cooling naturally, sieve and remove broken end, pack with plastic bag sealing.
Embodiment six
Make the tender arnotto soup beverage of Rosa roxburghii.
1, piles blue or green process: get tender fruit 500 grams (tender fruit diameter is 0.5-0.8 centimetre) of Rosa roxburghii, thickness with 3 centimetres places plastic pallet, and seal with transparent plastic film, 20 degrees centigrade of environment temperatures, bright and clear non-sunlight direct projection in 24 hours processing times, adds the irradiation of 40W ultraviolet lamp in the time of night, irradiation time 8 hours is piled in the blue or green process and was stirred once every two hours;
2, embathe process: tender fruit is embathed 1.5 minutes time with 10 degrees centigrade of water purification;
3, dehydration: will embathe good tender fruit and place in the centrifuge, and in 30 seconds, slough surperficial attached water;
4, pile red process: the thickness of tender fruit with 5 centimetres is placed in the breathable plastic basket, the wetting gauze of surface coverage, environment temperature is 20 degrees centigrade, 24 hours time;
5, rub red process: with manual form tender fruit is kneaded rubbing and pressure and handle, tender fruit cell endoplasm is appeared, when obviously feeling to touch with one's hand, show and rub red putting in place, it should be noted that, in compacting, need control power appropriateness and angle, to keep certain kenel of tender fruit;
6, spread out red process: carry out spreading for cooling with 5 centimetres of thickness, 3 hours time;
7, kill red process: manually red extremely, place in the frying pan, cooking bottom temperature is set at 120 degrees centigrade, 60 degrees centigrade of tender fruit temperature, about 5 minutes time, dehydration this moment surpasses 50%;
8, resurgence process: carry out spreading for cooling with 5 centimetres of thickness, 1 hour time;
9, cure typing: cure with 60 degree temperature, cure in the process constantly stirring, rub pressure, shake, turnery, moisture is no more than end in 5% o'clock;
10, spreading for cooling packing: cooling naturally, sieve and remove broken end, pack with plastic bag sealing.
Embodiment seven
Make the Rosa roxburghii bag and steep red soup beverage.
1, piles blue or green process: get and newly pluck Rosa roxburghii tender leaf 500 grams, thickness with 5 centimetres places plastic pallet, and seal with transparent plastic film, 20 degrees centigrade of environment temperatures, bright and clear non-sunlight direct projection in 24 hours processing times, adds the irradiation of 40W ultraviolet lamp in the time of night, irradiation time 8 hours is every two hours stirred once during the heap green grass or young crops;
2, embathe process: blade is embathed 1.5 minutes time with 10 degrees centigrade of water purification;
3, dehydration: will embathe good blade and place in the centrifuge, and in 30 seconds, slough surperficial attached water;
4, pile red process: the thickness of blade with 8 centimetres is placed in the breathable plastic basket, and blade surface covers wetting gauze, and environment temperature is 20 degrees centigrade, 24 hours time;
5, rub red process: with pulverizer material is pulverized, granularity is the 1-2 millimeter;
6, spread out red process: carry out spreading for cooling with 2 centimetres of thickness, 2 hours time, spread out red process and material was stirred in per 30 minutes, to promote contacting of oxygen in material and the air;
7, kill red process: manually red extremely, material is placed in the frying pan, cooking bottom temperature is 120 degrees centigrade, 60 degrees centigrade of temperature of charge, about 5 minutes time, this moment, the material dehydration surpassed 50%;
8, resurgence process: carry out spreading for cooling with 2 centimetres of thickness, 1 hour time;
9, cure typing: cure with 60 degree temperature, cure in the process and constantly material is stirred, rubs pressure, shake, turnery are shaken up, and vanes is crossed to cure becomes broken last type at last, and moisture is no more than 5%;
10, spreading for cooling packing: cooling naturally is packaged into bag bubble electuary form then.
Embodiment eight
Make the red soup beverage of Rosa roxburghii.
1, gets the 9th step products obtained therefrom 100 grams among the embodiment seven, be crushed to 100 orders with pulverizer;
2,25000 gram water are heated to 85 degree;
3,100 gram flours are joined in the 25000 gram hot water, soaked 5 minutes;
4, add 50 gram glucose and cook flavor enhancement, cooling naturally;
5, filter, remove the sediment in the solution;
6, directly drink or carry out sterilization filling.
The foregoing description is the comparatively typical implementation of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other is any not to deviate from change, the modification done under spiritual essence of the present invention and the principle, substitute, combination, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (10)
1. red soup beverage of Rosa roxburghii and preparation method thereof is characterized in that raw material is: roxburgh rose leaf (containing part leaf stalk), Rosa roxburghii bud head, the tender fruit of Rosa roxburghii carry out compatibility with arbitrary proportion.
2. red soup beverage of Rosa roxburghii and preparation method thereof is characterized in that it being to come by following step preparation:
(1) feedstock capture: pluck roxburgh rose leaf, bud head and tender fruit, the interim storage apparatus employing polybag that uses in the harvesting process etc. has the material of better air-tightness and light transmission, polybag should have certain supporting construction loose to guarantee the space, prevent that blade, bud head and tender fruit are damaged in carrying and storage process, polybag must not closely contact with the personnel's of harvesting health simultaneously, prevent that body temperature from heating it, pluck 4 hours planted agents and send into next procedure;
(2) pile blue or green process: after roxburgh rose leaf, bud head and tender fruit are plucked, to be no more than 5 centimetres fluffy heap thickness, bright and clear and avoid red-hot sunlight direct projection, temperature is to pile blue or green the processing in 20-25 degree centigrade the environment, and the blue or green container of heap all carries out airtight to reduce moisture loss with transparent plastic film or glass; Heap table plane surpasses 5 centimetres with the container closure distance, to guarantee the carbon dioxide supply of capacity, piles in the blue or green process every mistake unlatching in two hours closed film or glass and once raw material is stirred; Carry out during dim light at night if heap is blue or green, suspension fluorescent lamp or ultraviolet lamp etc. provide light-wave energy on heap is blue or green; When blade dehydration 20%, color is thin out, and when partial blade or blade edge edge had red color to occur, it was blue or green to finish heap, and the heap green grass or young crops time piled in the blue or green process and can inculcate carbon dioxide in closed container no longer than 36 hour; For guaranteeing the blue or green humidity of heap, wetting gauze can be filled up in the blue or green layer of heap below;
(3) embathe process: after the blue or green end of heap, raw material is embathed to remove floating dust and to be that raw material replenishes small amount of moisture, embathe according to raw material floating dust degree to be no more than 2 minutes total time with low temperature water purification (10-15 degree centigrade);
(4) dehydration: adopt the water droplet that adheres on centrifugal force or the pneumatic cleaning raw material;
(5) pile red process: connect process, raw material is to be no more than 10 centimetres thickness, environment temperature is no more than 25 degree, piles red processing in the container with air permeability, and the raw material surface uses wetting ventilative gauze to cover, container places among the darkroom, pile the red time according to the old tender degree of raw material, the general time was controlled within 10 hours, when the big portion of blade transfers bronzing to, pile red end, piling red purpose is that blade initial fermentation and moisture are further reduced;
(6) rub red process: the raw material that will pile red end is put into the equipment of kneading or is kneaded by hand, to destroy the leaf body structure, leaf cell is crushed by mechanical force, and cell liquid flows out in a large number.Rub red process and generally carry out one to three time according to the old tender degree of blade, the blade of tender leaf is once rubbed redly, and it is red that old blade will carry out rubbing for two to three times, and rubbing red purpose is that the blade attenuation degree is improved, and ambient humidity is more than 80%;
(7) spread out red process: rub raw material after red to be no more than 5 centimetres thickness, spread fermentation in the darkroom, environment temperature is no more than 25 degrees centigrade, is converted to the black tea composition with active ingredients such as polyphenol tannin in the further promotion blade, spreading out the old tender degree of red time optic lobe sheet is 1-3 hour, no longer than 5 hours, repeatedly rub red old blade, repeatedly spread out red processing, if material quantity is big, can oxygen blast in the darkroom, humidity is more than 90%, at the wetting gauze of material surface coverage;
(8) kill red process: after spreading out red end, raw material is killed red processing in 80-120 degree centigrade environment, kill red process otherwise stop raw material is stirred, promote moisture loss, if adopt the manual red processing of killing, cooking bottom temperature is no more than 120 degrees centigrade, leaf temperature is controlled at 60-85 degree centigrade, kills the control of red time and grasps with raw material dehydration degree, when the raw material dehydration surpasses 60%, kill red end, the time is no more than 5 minutes usually;
(9) resurgence process: the raw material that will kill red end is to be no more than 10 centimetres thickness nature spreading for cooling, and the spreading for cooling time is 1 hour;
(10) cure typing: the blade that finishes that will get damp again cures drying under 60-85 degree centigrade situation, and crumples, throws cold, presses that to grind be strip of sheet with mechanical force, when moisture is lower than 5% in the material, cures end;
(11) spreading for cooling packing: in dry environment, material is carried out spreading for cooling, sieve and remove broken end, and, material is ground or do not grind and packs by required specification according to different market demands.
3. according to claim 1 and the red soup beverage of 2 described a kind of Rosa roxburghiis and preparation method thereof, it is characterized in that:, obtain tunning by all or part of process production described in the claim 2 with a kind of in the blade of Rosa roxburghii (containing part leaf stalk), bud head and the tender fruit or their mixture.
4. red soup beverage of a kind of Rosa roxburghii according to claim 2 and preparation method thereof, it is characterized in that, before killing red process, take to pile blue or green process, pile red process, rub red process, stand four processes of red process or wherein the part process ferment, comprise substituting and rub red process, and embathe and skip the red process of heap after the process and directly enter the red process of rubbing with the form of pulverizing blade.
5. red soup beverage of a kind of Rosa roxburghii according to claim 2 and preparation method thereof is characterized in that, piling blue or green process is to carry out in the closed environment of bright and clear and non-sunlight direct projection, inculcates carbon dioxide and artificial lighting is provided to material for promoting photosynthesis.
6. red soup beverage of a kind of Rosa roxburghii according to claim 2 and preparation method thereof is characterized in that, piling red and spreading out red process is to carry out in the darkroom, inculcates oxygen for promoting respiration and fermentation to material.
7. red soup beverage of a kind of Rosa roxburghii according to claim 2 and preparation method thereof is characterized in that, by simplifying or omit non-main sweat in the claim 2, thereby obtains the red soup beverage of Rosa roxburghii of different mouthfeels, odor type.
8. red soup beverage of a kind of Rosa roxburghii according to claim 2 and preparation method thereof is characterized in that, by the low temperature water purification with 5-10 degree centigrade roxburgh rose leaf, bud head, tender fruit is embathed and additional small amount of moisture before or after piling blue or green process.
9. according to red soup beverage of the described a kind of Rosa roxburghii of claim 1-7 and preparation method thereof, it is characterized in that the product of the described preparation method's gained of process claim 2 is pulverized, extracts, concentrates, is dissolved in water and gets bagged instant preparation, extract, pulvis and solution drink.
10. according to red soup beverage of the described a kind of Rosa roxburghii of claim 1-9 and preparation method thereof; it is characterized in that; anyly do not deviate from the change done under spiritual essence of the present invention and the principle, modification, substitute, combination, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010101559753A CN102232586A (en) | 2010-04-20 | 2010-04-20 | Roxburgh rose red soup drink and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010101559753A CN102232586A (en) | 2010-04-20 | 2010-04-20 | Roxburgh rose red soup drink and preparation method thereof |
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| CN102232586A true CN102232586A (en) | 2011-11-09 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315092A (en) * | 2013-07-11 | 2013-09-25 | 山东华夏茶联茶业有限公司 | Processing method for green tea products |
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| CN101156670A (en) * | 2007-11-09 | 2008-04-09 | 华南理工大学 | A production process of nutrition health care roxburgh rose powder |
| CN101536799A (en) * | 2008-10-31 | 2009-09-23 | 刘海燕 | Thorn pear juice drink and preparation method thereof |
| CN101642271A (en) * | 2008-08-04 | 2010-02-10 | 北京科技桥科贸有限公司 | Spiny pear beverage |
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|---|---|---|---|---|
| CN1491585A (en) * | 2003-08-29 | 2004-04-28 | 恒 李 | Beverage of berger and mountain spring water |
| CN101156670A (en) * | 2007-11-09 | 2008-04-09 | 华南理工大学 | A production process of nutrition health care roxburgh rose powder |
| CN101642271A (en) * | 2008-08-04 | 2010-02-10 | 北京科技桥科贸有限公司 | Spiny pear beverage |
| CN101536799A (en) * | 2008-10-31 | 2009-09-23 | 刘海燕 | Thorn pear juice drink and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103315092A (en) * | 2013-07-11 | 2013-09-25 | 山东华夏茶联茶业有限公司 | Processing method for green tea products |
| CN103315092B (en) * | 2013-07-11 | 2014-05-14 | 山东华夏茶联茶业有限公司 | Processing method for green tea products |
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Application publication date: 20111109 |