CN102422943A - Rosa multiflora flower tea and production method thereof - Google Patents
Rosa multiflora flower tea and production method thereof Download PDFInfo
- Publication number
- CN102422943A CN102422943A CN2011103344835A CN201110334483A CN102422943A CN 102422943 A CN102422943 A CN 102422943A CN 2011103344835 A CN2011103344835 A CN 2011103344835A CN 201110334483 A CN201110334483 A CN 201110334483A CN 102422943 A CN102422943 A CN 102422943A
- Authority
- CN
- China
- Prior art keywords
- flower
- red
- airing
- rosa multiflora
- flower tea
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
Rosa multiflora flower tea is prepared from wild rosa multiflora serving as raw materials, the wild rosa multiflora grows in the mountain area of north China, and processes of picking, impurity eliminating, baking, drying and the like are carried out. Taking the wild rosa multiflora as the raw materials, the rosa multiflora flower tea has no pollution and belongs to a natural organic food. The rosa multiflora flower tea prepared by the method of the invention has a rose-like shape, pure and long aroma, and mellow mouthfeel and taste. With a simple production technology and a low-temperature and short preparation process, the rosa multiflora flower tea remains many kinds of nutrient components which are easy to oxidize and have health care functions in the raw materials. The raw materials of the rosa multiflora flower tea is widely distributed in north China, easy to pick and low in cost, besides, the picking of flowers does not affect the normal growth and development of plants. The rosa multiflora flower tea has simple production equipment and operation, and is easy to popularize and beneficial to the economy and society.
Description
Technical field
The present invention relates to a kind of beverage of being processed by natural plant flowers, particularly a kind of red dahurian rose flower tea of being processed by red dahurian rose flower the invention still further relates to the production method of red dahurian rose flower tea.
Background technology
China is the country that finds and utilize tea the earliest, and tea is the contribution of ancient china south people's centering state cooking culture, also is the contributions of Chinese people to world's cooking culture.Traditional tea generally has effects such as producing refreshing effect to the mind, eliminate fatigue.Along with contemporary people's growth in the living standard, the enhancing of health care consciousness, increasing people has not satisfied the original function of common tea; In the prior art, emerge the tea article on many non-traditional meanings in succession, generally adopt some to have the raw material of special health care; Tea close through being processed into, that drinking way is identical with the ordinary tea leaves shape; The color, smell and taste of the existing conventional tea of these tea have some stronger health care again, thereby receive liking of people.
Red thorn rose (
Rosa multifloraVar.
Cathayensis)Another name powder ball rose, the mutation of rose family Rosa multiflora rose, machaka, stem is long, and lay down and lie prostrate or climb up by holding on to, spinosity under the stipule, leaflet 5-9 sheet, obovate is extremely oval, and long 1.5-3 centimetre, the two sides hairiness, stipule is obvious, the leaf edge sawtooth shape.Pollen is red, and flower is bigger, single-lobe, flat-top corymb.The natural hybrid origin has determined red thorn rose to have the two big characteristics that other flowering shrub hardly matches, the one, and the florescence is extremely long, blooms constantly late April to late autumn; The 2nd, resistance is extremely strong, aspect cold-resistant, heat-resisting and drought-enduring apparently higher than Chinese rose and other gul.That natural wild red dahurian rose flower has is anti-ageing significantly, antifatigue, radioresistance, anti-anoxic, remove thrombus, hypotensive, prophylaxis of cancer, body-building and tonifying yang, brain, effect such as promote longevity, the neutral red dahurian rose flower is a kind of rare medicine, the precious resources of food homology.But, also do not see the report that red dahurian rose flower is utilized at present, remain its development and use.
Summary of the invention
The objective of the invention is the red dahurian rose flower tea with health care is processed in the neutral red dahurian rose flower exploitation of China's abundant, another purpose provides a kind of production method of red dahurian rose flower tea.
Red dahurian rose flower tea of the present invention is to be the tea that raw material is processed into the neutral red dahurian rose flower.
The production technology of red dahurian rose flower tea of the present invention is following:
(1) fresh flower is gathered annual late April to early October, at red thorn rose season of flowers, the spending of red thorn rose of natural no any pollution is plucked collection;
(2) after airing removal of impurities fresh flower pluck to be collected, airing at once was at the sun-shading ventilating place, airing thickness 5-8cm; Time 2-6h; Constantly fresh flower is stirred in manual work during this time, removes impurity, deformed flower and the stalk base of a fruit simultaneously, dries in the air and when the water content of fresh flower drops to 75-85%, finishes;
(3) gross fire cures and all is spread out in the red dahurian rose flower after the airing removal of impurities in the drying equipment, thickness 2-3cm, and bake out temperature 60-70 ℃, drying time 40-60min finishes when the flower water content drops to 25-35%;
(4) secondary airing removal of impurities airing thickness 2-3cm, airing time 20-30min, during constantly manual work stir flower, remove impurity, deformed flower and the stalk base of a fruit simultaneously;
(5) the red dahurian rose flower of sufficient fire drying after secondary airing removal of impurities all is spread out in the drying equipment; Thickness 2-3cm, bake out temperature 50-70 ℃, drying time 20-30min; When being dried to red dahurian rose flower water content and being reduced to 4.5-5.5%; Take out airing to thermophilic from drying equipment, the packing warehouse-in is finished product.
Red dahurian rose flower tea of the present invention, adopting natural wild red dahurian rose flower is that raw material is processed, and has no pollution, belongs to natural organic food.The red dahurian rose flower tea outward appearance likeness in form rose that the inventive method is produced, fragrance is pure, long, and the mouthfeel flavour is dense.Production technology of the present invention is simple, and the manufacturing process temperature is lower, the time is shorter, has kept the multiple easy oxidation that contains in the raw material but the nutritional labeling of tool health care.Raw material of the present invention is in wide, the easy harvesting of north China distribution, and cost is low, and has the characteristics that flower does not influence the growth of plant normal growth of plucking.Production equipment of the present invention and simple to operate is easy to promote, and with society positive benefit is arranged all to economical.
The specific embodiment
Red dahurian rose flower tea of the present invention, adopting the natural wild red dahurian rose flower in mountain area, northern China hills is raw material, through harvesting, impurity elimination, cure, technology such as oven dry processes.Specifically, annual late April to early October, in the season that red thorn rose is bloomed, the neutral red dahurian rose flower plucked collects; Airing timely is at the sun-shading ventilating place then, and flower thickness is generally 5-8cm, airing 2-6 hour, during constantly manual work stir fresh flower; Remove impurity, deformed flower and the stalk base of a fruit simultaneously, when the water content of fresh flower drops to 75-85%, all be spread out in red dahurian rose flower in the drying equipment thickness 2-3cm; Bake out temperature is controlled at 60-70 ℃, and drying time is 40-60 minute, when the water content of flower is taken out when dropping to 25-35%, and airing and carry out removal of impurities once more; The thickness 2-3cm of airing flower, during constantly manual work stir, remove impurity, deformed flower simultaneously and obstruct the base of a fruit; Airing time 20-30min should all be spread out in the drying equipment thickness 2-3cm by red dahurian rose flower twice; Bake out temperature 50-70 ℃, drying time 20-30min is when being dried to red dahurian rose flower water content to 4.5-5.5%; Take out airing to thermophilic from drying equipment, the packing warehouse-in is finished product.
Claims (2)
1. red dahurian rose flower tea is characterized in that it is is the tea that raw material is processed into the neutral red dahurian rose flower.
2. the production method of a red dahurian rose flower tea comprises the steps:
(1) fresh flower is gathered annual late April to early October, at red thorn rose season of flowers, the spending of red thorn rose of natural no any pollution is plucked collection;
(2) after airing removal of impurities fresh flower pluck to be collected, airing at once was at the sun-shading ventilating place, airing thickness 5-8cm; Time 2-6h; Constantly fresh flower is stirred in manual work during this time, removes impurity, deformed flower and the stalk base of a fruit simultaneously, dries in the air and when the water content of fresh flower drops to 75-85%, finishes;
(3) gross fire cures and all is spread out in the red dahurian rose flower after the airing removal of impurities in the drying equipment, thickness 2-3cm, and bake out temperature 60-70 ℃, drying time 40-60min finishes when the flower water content drops to 25-35%;
(4) secondary airing removal of impurities airing thickness 2-3cm, airing time 20-30min, during constantly manual work stir flower, remove impurity, deformed flower and the stalk base of a fruit simultaneously;
(5) the red dahurian rose flower of sufficient fire drying after secondary airing removal of impurities all is spread out in the drying equipment; Thickness 2-3cm, bake out temperature 50-70 ℃, drying time 20-30min; When being dried to red dahurian rose flower water content and being reduced to 4.5-5.5%; Take out airing to thermophilic from drying equipment, the packing warehouse-in is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103344835A CN102422943A (en) | 2011-10-30 | 2011-10-30 | Rosa multiflora flower tea and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103344835A CN102422943A (en) | 2011-10-30 | 2011-10-30 | Rosa multiflora flower tea and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102422943A true CN102422943A (en) | 2012-04-25 |
Family
ID=45957045
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103344835A Pending CN102422943A (en) | 2011-10-30 | 2011-10-30 | Rosa multiflora flower tea and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102422943A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689169A (en) * | 2013-12-12 | 2014-04-02 | 普洱市忠勒佰合农业开发有限公司 | Production method for dendrobium chrysotoxum scented tea |
| CN104273292A (en) * | 2014-10-21 | 2015-01-14 | 务川自治县万元春茶叶种销专业合作社 | Preparation method of wild rose tea |
| CN108552376A (en) * | 2018-04-16 | 2018-09-21 | 江西农业大学 | A kind of processing method and rape jasmine tea of rape jasmine tea |
| CN110100932A (en) * | 2019-04-29 | 2019-08-09 | 吉林省海和建筑工程有限公司 | A kind of pear flower technique jasmine tea and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1090141A (en) * | 1993-01-28 | 1994-08-03 | 胡建平 | Rose fruit tea and preparation method thereof |
| CN1857458A (en) * | 2006-03-02 | 2006-11-08 | 兰州大学 | Health product and medicine and their preparing method |
-
2011
- 2011-10-30 CN CN2011103344835A patent/CN102422943A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1090141A (en) * | 1993-01-28 | 1994-08-03 | 胡建平 | Rose fruit tea and preparation method thereof |
| CN1857458A (en) * | 2006-03-02 | 2006-11-08 | 兰州大学 | Health product and medicine and their preparing method |
Non-Patent Citations (1)
| Title |
|---|
| 南京中医药大学: "《中药大辞典》", 31 March 2006, 上海科学技术出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689169A (en) * | 2013-12-12 | 2014-04-02 | 普洱市忠勒佰合农业开发有限公司 | Production method for dendrobium chrysotoxum scented tea |
| CN104273292A (en) * | 2014-10-21 | 2015-01-14 | 务川自治县万元春茶叶种销专业合作社 | Preparation method of wild rose tea |
| CN108552376A (en) * | 2018-04-16 | 2018-09-21 | 江西农业大学 | A kind of processing method and rape jasmine tea of rape jasmine tea |
| CN110100932A (en) * | 2019-04-29 | 2019-08-09 | 吉林省海和建筑工程有限公司 | A kind of pear flower technique jasmine tea and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105379866B (en) | Sunned black tea and preparation process thereof | |
| CN104099205B (en) | sweet white wine and preparation method thereof | |
| CN107593941B (en) | Processing method of black tea with fungus fragrance | |
| CN102187920A (en) | Method for preparing gold-flower Puer tea by inoculating fungus microorganisms | |
| CN103262919A (en) | Processing method for improving quality of Tianjian raw dark green tea | |
| CN102217688A (en) | Making method of golden flower puer tea | |
| CN101507454A (en) | Preparation method of green tea of orchid odor type | |
| CN102415453A (en) | Method for processing gold tea | |
| CN101161086A (en) | Happy black tea manufacturing method | |
| CN106035882B (en) | Processing method of macadamia nut leaf green tea | |
| CN102352299A (en) | Jewel orchid fruit vinegar and jewel orchid fruit vinegar beverage | |
| CN103609758B (en) | Tea preparation technology for lingtou single-bundle golden-piece tea | |
| CN105410218A (en) | Method for preparing high-quality low-fluorine dark tea from fresh leaves of well-bred tea trees producing Chinese tea 108 and 302 | |
| CN102422943A (en) | Rosa multiflora flower tea and production method thereof | |
| CN103976048B (en) | A kind of working method rinsing blue or green black tea | |
| CN101406227B (en) | Yellow rose scented tea and preparing technique | |
| CN102524444B (en) | Processing method of Lijiang River milk snow tea | |
| CN104472745A (en) | Processing method of three-season-tea-in-one Chloranthus spicatus Mak scented tea | |
| CN102805169A (en) | Mixed effervescence tea drink | |
| CN103229859A (en) | Method for processing high-aroma flat-shaped black tea | |
| CN101731393A (en) | Method for producing jujube sprout tea | |
| CN103766712A (en) | Manufacturing process of vaccinium bracteatum rice | |
| CN103039647A (en) | Mixed healthcare effervescent beverage | |
| CN103053717A (en) | Preparation method of producing high-quality Anhua fu brick tea | |
| CN106359678A (en) | Processing method of organic black tea with fruit aroma |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| AD01 | Patent right deemed abandoned |
Effective date of abandoning: 20120425 |
|
| C20 | Patent right or utility model deemed to be abandoned or is abandoned |