CN103181444A - Dry rosa rugosa Yuet Ku petal tea and preparation method - Google Patents
Dry rosa rugosa Yuet Ku petal tea and preparation method Download PDFInfo
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- CN103181444A CN103181444A CN2013101158817A CN201310115881A CN103181444A CN 103181444 A CN103181444 A CN 103181444A CN 2013101158817 A CN2013101158817 A CN 2013101158817A CN 201310115881 A CN201310115881 A CN 201310115881A CN 103181444 A CN103181444 A CN 103181444A
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Abstract
The invention discloses a dry rosa rugosa Yuet Ku petal tea and the preparation method thereof. The dry rosa rugosa Yuet Ku petal tea comprises fresh rose petals and color retention agent, wherein the color retention agent is citric acid and sodium chloride; the citric acid accounts for 0.1 to 0.5 percent of the total weight of the fresh rose petals; and the sodium chloride accounts for 0.1 to 5 percent of the total weight of the fresh rose petals. The dry brackish water rose petal tea is bright in color and has excellent petal shapes.
Description
Technical field
The invention belongs to health product technology field, relate to a kind of bitter water rose dry petal tea and preparation method thereof.
Background technology
Rose has another name called red rose, is rose family perennial evergreen or machaka, worldwide extensively plantation.Rose variety is various, and polyphyll rose, Damask Rose, Rosa centifolia, tea rose, Mo Hong, rose white, Bank's rose etc. are arranged.Rose all has cultivation in China various places, and the kind that relates to is more, and cenospecies is arranged, and mutation is also arranged, and wherein Yongdeng, Gansu, Pingyin, Shandong, Beijing Miaofeng Shan Mountain, Xinjiang are domestic main rose plant ground.Rose is the raw material of producing Rosa Damascana, attar of rose has very long history as spices among the people, and is comparatively general in Ancient Times in China and Europe, is a kind of very famous and precious spices, be widely used in the multiple bouquet type composition of allotment, be used for cosmetics and products such as perfumed soap, food, wine brewing and smoked tea.
Bitter water rose (Rosa stertata * Rosa rugosa Yuet Ku) is the Hybrid of Chinese rose and cognate rose, and the Gansu bitter water rose is the main rose variety of China, mainly plants in area, Yongdeng, Gansu.The Yongdeng County is famous " township of rose ", and the cultivation history in more than 200 year is arranged.The bitter water rose sweet and slightly bitter taste, gas perfume (or spice) is warm in nature, contains a small amount of ethereal oil and yellow crystal glucoside, quercitrin, tannin, gallic acid, pigment etc.In numerous flowers raw materials, rose receives much concern.Rose flavor sweet, little hardship, warm in nature, the function that liver-smoothing, qi-regulating, regulating menstruation by adjusting the flow of blood are arranged, can be used for treating stomachache due to emotional depression and the hyperactive liver-qi attacking the stomach, food vomit less evil, irregular menstruation, fall and pounce on the pain of injury, its root has and blood, menstruation regulating, end the effect of band, cures mainly that irregular menstruation, band are descended, traumatic injury, arthralgia due to wind-dampness.Contain 300 various chemical components in the rose, as alcohol, aldehyde, aliphatic acid, the phenol of fragrance with contain oil and the fat of essence, often eat the gentle liver of the rose goods stomach of waking up, have a respite and invigorate blood circulation, beautifying face and moistering lotion makes us refreshing refreshing.Rose active ingredient is advanced to discover to contain in the rose multiple nutritional components such as normal, the trace element (sulphur, phosphorus, potassium, calcium, magnesium iron, zinc, copper, manganese etc.) of polyphenol, flavones, 18 seed amino acids (comprising 8 seed amino acids that human body is necessary), needed by human and vitamin C both at home and abroad, pharmacological research shows that it has stronger anti-oxidant, the effect of removing free radical simultaneously.
In the market many with rose dried flower flower bud as the direct soaked Instant Drinks of jasmine tea because calyx, holder, pistil are difficult to remove, the water taste road that bubbles out is pained; Because the petal of bud parcel closely, is difficult to make the nutritional labeling in the petal to be dissolved in the water fully, and bud is not unfolded after brewing, and can't enjoy the form of roseleaf beauty.Existing dried roseleaf shape deterioration is serious, and color in the hyperthermia drying process significant change takes place, and brown stain is serious.The dry petal that the minority color and luster is vivid uses a large amount of sulphur to protect look in process, and is edible and dangerous, how to use as the bathing product.
Summary of the invention
In order to overcome defective of the prior art, solve the problems of the technologies described above, the invention provides a kind of lovely luster, the good bitter water rose dry petal of petal shape tea and preparation method thereof.
Its technical scheme is as follows:
A kind of bitter water rose dry petal tea, its composition is: fresh-rose lobe and color stabilizer, described color stabilizer are what sodium chloride of citric acid, and wherein: citric acid accounts for the 0.1%-5% of fresh-rose lobe gross weight; Sodium chloride accounts for the 0.1%-5% of fresh-rose lobe gross weight.
A kind of preparation method of bitter water rose dry petal tea may further comprise the steps:
Adopt fresh bitter water rose petal, remove the flower base of a fruit, calyx, pistil and various branches and leaves foreign material, be lined with the pallet middle berth dish of filter cloth, pallet put into 60-135 ℃ baking oven oven dry 3-30 minute, turned over once in every 3-10 minute, making roseleaf moisture quality percentage composition is between the 12%-55%, take out roseleaf, add the citric acid of fresh-rose lobe weight 0.1%-5%, the sodium chloride of 0.1%-5% stirs, be loaded in the sealing bag that is full of air, under room temperature, placed 0.5-5 hour for 15-40 ℃, take out petal, be lined with the pallet middle berth dish of filter cloth, pallet put into 60-135 ℃ baking oven oven dry 3-60 minute, turned over once in every 3-10 minute, and treated that petal moisture quality percentage composition was between the 8%-20%, take out, tiling, layer thickness≤3 centimetre, shop, room temperature airing are to moisture quality percentage composition≤20%, sterilization, packing namely gets bitter water rose dry petal tea.
Further preferred, described shop disc thickness≤3 centimetres.
Further preferred, the volume ratio of air is 1 in described roseleaf and the sealing bag: 0.5-1: 10.
Beneficial effect of the present invention: gained bitter water rose petal tea can keep color and luster and the petal sheet shape of fresh rose flower preferably, and petal launches effectively after the rehydration, and lovely luster gives off a strong fragrance, and can keep the local flavor of bitter water rose fresh flower preferably.
The specific embodiment
Below in conjunction with specific embodiment technical scheme of the present invention is done explanation in further detail.
Embodiment 1
A kind of preparation method of bitter water rose dry petal tea, adopt fresh bitter water rose petal, remove the flower base of a fruit, calyx, pistil and various branches and leaves foreign material etc., be lined with the pallet middle berth dish of filter cloth, the shop disc thickness should be above 3 centimetres, pallet put into 135 ℃ baking oven oven dry 5 minutes, turned over once in per 3 minutes, can adopt vacuum drier, infrared drier, microwave dryer, freeze drier to replace baking oven, make roseleaf be leather hard, be that moisture quality percentage composition is between the 40%-55%.Take out roseleaf, add the citric acid of fresh-rose lobe weight 5%, 5% sodium chloride, stir, be loaded in the sealing bag that is full of air, calculate with the volume ratio of air in roseleaf and the bag, the ratio of roseleaf and air is 1: 10 in the bag, placed 0.5 hour for following 40 ℃ in room temperature, the centre is shaken sealing bag frequently, prevents the petal extruding.Take out petal, be lined with the pallet middle berth dish of filter cloth, the shop disc thickness should be above 3 centimetres, pallet put into 135 ℃ baking oven oven dry 15 minutes, turned over once in per 3 minutes, can adopt vacuum drier, infrared drier, microwave dryer, freeze drier to replace baking oven, after treating the petal drying, be that moisture quality percentage composition is to take out between the 8%-14%, tiling, the shop layer thickness should be above 3 centimetres, room temperature airing to moisture quality percentage composition is not higher than 20%, sterilization, packing namely gets bitter water rose dry petal tea.
Embodiment 2
A kind of preparation method of bitter water rose dry petal tea, adopt fresh bitter water rose petal, remove the flower base of a fruit, calyx, pistil and various branches and leaves foreign material etc., be lined with the pallet middle berth dish of filter cloth, the shop disc thickness should be above 3 centimetres, pallet put into 60 ℃ baking oven, middle oven dry 10 minutes, turned over once in per 5 minutes, can adopt vacuum drier, infrared drier, microwave dryer, freeze drier replaces baking oven, make roseleaf be leather hard, namely moisture quality percentage composition is between the 20%-45%, takes out roseleaf, the citric acid that adds fresh-rose lobe weight 5%, 5% sodium chloride, stir, be loaded in the sealing bag that is full of air, calculate with the volume ratio of air in roseleaf and the bag, the ratio of roseleaf and air is 1: 0.5 in the bag, placed 5 hours for following 15 ℃ in room temperature, the centre is shaken sealing bag frequently, prevents the petal extruding.Take out petal, be lined with the pallet middle berth dish of filter cloth, the shop disc thickness should be above 3 centimetres, pallet put into 605 ℃ baking oven oven dry 15 minutes, turned over once in per 3 minutes, can adopt vacuum drier, infrared drier, microwave dryer, freeze drier to replace baking oven, after treating the petal drying, be that moisture quality percentage composition is to take out between the 8%-14%, tiling, the shop layer thickness should be above 3 centimetres, room temperature airing to moisture quality percentage composition is not higher than 20%, sterilization, packing namely gets bitter water rose dry petal tea.
Embodiment 3
A kind of preparation method of bitter water rose dry petal tea, adopt fresh bitter water rose petal, remove the flower base of a fruit, calyx, pistil and various branches and leaves foreign material etc., be lined with the pallet middle berth dish of filter cloth, the shop disc thickness should be above 3 centimetres, pallet put into 105 ℃ baking oven oven dry 5 minutes, turned over once in per 3 minutes, can adopt vacuum drier, infrared drier, microwave dryer, freeze drier replaces baking oven to make roseleaf be leather hard, be that moisture quality percentage composition is between the 15%-55%, take out roseleaf, the citric acid that adds fresh-rose lobe weight 0.1%, 0.1% sodium chloride, stir, be loaded in the sealing bag that is full of air, volume ratio with air in roseleaf and the bag is calculated, the ratio of roseleaf and air is 1: 4 in the bag, placed 2 hours for following 40 ℃ in room temperature, the centre is shaken sealing bag frequently, prevent the petal extruding, take out petal, be lined with the pallet middle berth dish of filter cloth, the shop disc thickness should be above 3 centimetres, pallet is put into 105 ℃ baking oven oven dry 8 minutes, turned over once, and can adopt vacuum drier in per 3 minutes, infrared drier, microwave dryer, freeze drier replaces baking oven, after treating the petal drying, be that moisture quality percentage composition is to take out between the 8%-14%, tiling, the shop layer thickness should be above 3 centimetres, room temperature airing to moisture quality percentage composition is not higher than 20%, sterilization, packing namely gets bitter water rose dry petal tea.
Embodiment 4
A kind of preparation method of bitter water rose dry petal tea, adopt fresh bitter water rose petal, remove the flower base of a fruit, calyx, pistil and various branches and leaves foreign material etc., be lined with the pallet middle berth dish of filter cloth, the shop disc thickness should be above 3 centimetres, pallet put into 80 ℃ baking oven oven dry 10 minutes, turned over once in per 5 minutes, can adopt vacuum drier, infrared drier, microwave dryer, freeze drier to replace baking oven, make roseleaf be leather hard, namely moisture quality percentage composition is between the 20%-55%.Take out roseleaf, the citric acid that adds fresh-rose lobe weight 2%, 2% sodium chloride, stir, be loaded in the sealing bag that is full of air, volume ratio with air in roseleaf and the bag is calculated, the ratio of roseleaf and air is 1: 5 in the bag, placed 2.5 hours for following 25 ℃ in room temperature, the centre is shaken sealing bag frequently, prevents the petal extruding, take out petal, be lined with the pallet middle berth dish of filter cloth, the shop disc thickness should not surpass 3 centimetres, and the baking oven of pallet being put into 80 ℃ was dried 15 minutes, turned over once in per 3 minutes, can adopt vacuum drier, infrared drier, microwave dryer, freeze drier replaces baking oven, treat the petal drying after, namely moisture quality percentage composition is to take out between the 8%-14%, tiling, the shop layer thickness should not surpass 3 centimetres, and room temperature airing to moisture quality percentage composition is not higher than 20%, sterilization, packing namely gets bitter water rose dry petal tea.
Embodiment 5
A kind of preparation method of bitter water rose dry petal tea, adopt fresh bitter water rose petal, remove the flower base of a fruit, calyx, pistil and various branches and leaves foreign material etc., be lined with the pallet middle berth dish of filter cloth, the shop disc thickness should be above 3 centimetres, pallet put into 105 ℃ baking oven oven dry 3 minutes, turn over, dried again 3 minutes, turn over, dried at last 2 minutes, can adopt vacuum drier, infrared drier, microwave dryer, freeze drier to replace baking oven, make roseleaf be leather hard, namely moisture quality percentage composition is about 50%.Take out roseleaf, the citric acid that adds fresh-rose lobe weight 1.5%, 1.5% sodium chloride, stir, be loaded in the sealing bag that is full of air, volume ratio with air in roseleaf and the bag is calculated, the ratio of roseleaf and air is 1: 5 in the bag, places 3 hours for following 25 ℃ in room temperature, and the centre is shaken sealing bag frequently, prevent the petal extruding, take out petal, be lined with the pallet middle berth dish of filter cloth, the shop disc thickness should be above 3 centimetres, pallet put into 105 ℃ baking oven oven dry 8 minutes, turned over once, and can adopt vacuum drier in per 3 minutes, infrared drier, microwave dryer, freeze drier replaces baking oven, treat the petal drying after, be that moisture quality percentage composition is to take out between the 8%-14%, tiling, the shop layer thickness should not surpass 3 centimetres, room temperature airing 8 hours, be not higher than 20% to moisture quality percentage composition, sterilization, packing namely gets the bitter water rose dry petal.Gained petal lovely luster approaches with fresh flower, and lobe shape is unfolded, no adhesion.
The above; only be the preferable specific embodiment of the present invention; protection scope of the present invention is not limited thereto; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses, the simple change of the technical scheme that can obtain apparently or equivalence are replaced and are all fallen within the scope of protection of the present invention.
Claims (4)
1. bitter water rose dry petal tea is characterized in that its composition is: fresh-rose lobe and color stabilizer, described color stabilizer are what sodium chloride of citric acid, and wherein: citric acid accounts for the 0.1%-5% of fresh-rose lobe gross weight; Sodium chloride accounts for the 0.1%-5% of fresh-rose lobe gross weight.
2. the preparation method of the described bitter water rose dry petal of claim 1 tea is characterized in that, may further comprise the steps:
Adopt fresh bitter water rose petal, remove the flower base of a fruit, calyx, pistil and various branches and leaves foreign material, be lined with the pallet middle berth dish of filter cloth, pallet put into 60-135 ℃ baking oven oven dry 5-30 minute, making roseleaf moisture quality percentage composition is between the 12%-55%, take out roseleaf, the citric acid that adds fresh-rose lobe weight 0.1%-5%, the sodium chloride of 0.1%-5%, stir, be loaded in the sealing bag that is full of air, under room temperature, placed 0.5-5 hour for 15-40 ℃, take out petal, be lined with the pallet middle berth dish of filter cloth, the baking oven of pallet being put into 60-135 ℃ was dried 3-60 minute, turned over once in every 3-10 minute, treat that petal moisture quality percentage composition is between the 8%-20%, take out tiling, layer thickness≤3, shop centimetre, the room temperature airing is to moisture quality percentage composition≤20%, sterilization, packing namely gets bitter water rose dry petal tea.
3. the preparation method of bitter water rose dry petal tea according to claim 2 is characterized in that, described shop disc thickness≤3 centimetres.
4. the preparation method of bitter water rose dry petal tea according to claim 2 is characterized in that, the volume ratio of air is 1 in described roseleaf and the sealing bag: 0.5-1: 10.
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| CN201310115881.7A CN103181444B (en) | 2013-03-27 | 2013-03-27 | Dry rosa rugosa Yuet Ku petal tea and preparation method |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766570A (en) * | 2014-01-06 | 2014-05-07 | 安宁馨润花卉专业合作社 | Preparation method of multi-purpose rose flower sugar |
| CN104489668A (en) * | 2014-12-12 | 2015-04-08 | 重庆市农业科学院 | Method for preparing rapidly rehydrated broad bean flowers |
| CN106031396A (en) * | 2015-03-18 | 2016-10-19 | 甘肃指南针生物工程中心（特殊普通合伙企业） | Health care tea containing roses and desertliving cistanche as well as producing method thereof |
| CN107197977A (en) * | 2017-07-21 | 2017-09-26 | 马仁伟 | A kind of preparation method and applications of the former tea of peony |
| CN107333950A (en) * | 2017-08-14 | 2017-11-10 | 小金县夹金山清多香野生资源开发有限责任公司 | A kind of rose tea manufacture craft |
| CN107372474A (en) * | 2017-08-16 | 2017-11-24 | 河南科技学院 | A kind of dried flower color preserving agent, preparation method and color-retention method |
| CN115024312A (en) * | 2022-05-17 | 2022-09-09 | 甘肃六乙生汇食品有限公司 | Lily storage processing technology |
| CN115581298A (en) * | 2022-06-16 | 2023-01-10 | 云南品悦食品有限公司 | Processing technology of edible fresh flowers |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103766570A (en) * | 2014-01-06 | 2014-05-07 | 安宁馨润花卉专业合作社 | Preparation method of multi-purpose rose flower sugar |
| CN104489668A (en) * | 2014-12-12 | 2015-04-08 | 重庆市农业科学院 | Method for preparing rapidly rehydrated broad bean flowers |
| CN104489668B (en) * | 2014-12-12 | 2016-06-29 | 重庆市农业科学院 | A kind of preparation method of fast rehydrating Flos Viciae fabae |
| CN106031396A (en) * | 2015-03-18 | 2016-10-19 | 甘肃指南针生物工程中心（特殊普通合伙企业） | Health care tea containing roses and desertliving cistanche as well as producing method thereof |
| CN107197977A (en) * | 2017-07-21 | 2017-09-26 | 马仁伟 | A kind of preparation method and applications of the former tea of peony |
| CN107333950A (en) * | 2017-08-14 | 2017-11-10 | 小金县夹金山清多香野生资源开发有限责任公司 | A kind of rose tea manufacture craft |
| CN107372474A (en) * | 2017-08-16 | 2017-11-24 | 河南科技学院 | A kind of dried flower color preserving agent, preparation method and color-retention method |
| CN115024312A (en) * | 2022-05-17 | 2022-09-09 | 甘肃六乙生汇食品有限公司 | Lily storage processing technology |
| CN115581298A (en) * | 2022-06-16 | 2023-01-10 | 云南品悦食品有限公司 | Processing technology of edible fresh flowers |
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| CN103181444B (en) | 2014-10-15 |
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