CN103181444B - Dry rosa rugosa Yuet Ku petal tea and preparation method - Google Patents

Dry rosa rugosa Yuet Ku petal tea and preparation method Download PDF

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Publication number
CN103181444B
CN103181444B CN201310115881.7A CN201310115881A CN103181444B CN 103181444 B CN103181444 B CN 103181444B CN 201310115881 A CN201310115881 A CN 201310115881A CN 103181444 B CN103181444 B CN 103181444B
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petal
rose
roseleaf
pallet
bitter water
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CN103181444A (en
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蒋玉梅
盛文军
刘金全
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Gansu Longcuitang Nutrition Health-Care Food Co Ltd
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Gansu Longcuitang Nutrition Health-Care Food Co Ltd
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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

A kind of bitter water rose dry petal tea and preparation method thereof
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, has polyphyll rose, Damask Rose, Rosa centifolia, tea rose, Mo Hong, rose white, Bank's rose etc.Rose all has cultivation in China various places, and the kind relating to is more, has cenospecies, also has mutation, and wherein Yongdeng County, Gansu Province, 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, 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, for products such as cosmetics and 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 Gansu bitter water rose is the main rose variety of China, mainly plants in Yongdeng County, Gansu Province area.Yongdeng County is famous " township of rose ", has the cultivation history of more than 200 year.Bitter water rose sweet and slightly bitter taste, gas fragrance temperature, 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.Sweet, the micro-hardship of rose taste, warm in nature, there is the function of liver-smoothing, qi-regulating, regulating menstruation by adjusting the flow of blood, 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 flutter the pain of injury, its root has and blood, menstruation regulating, the only effect of band, under curing mainly irregular menstruation, being with, traumatic injury, arthralgia due to wind-dampness.In rose, contain 300 various chemical components, as fragrant alcohol, aldehyde, aliphatic acid, phenol and oil and fat containing essence, often eat the awake stomach of the soft liver of rose goods, have a respite and invigorate blood circulation, beautifying face and moistering lotion, makes us refreshing refreshing.Rose active ingredient is entered to the multiple nutritional components such as normal, trace element (sulphur, phosphorus, potassium, calcium, magnesium iron, zinc, copper, manganese etc.) and vitamin C that research finds to contain in rose polyphenol, flavones, 18 seed amino acids (comprising 8 seed amino acids that human body is necessary), needed by human both at home and abroad, pharmacological research shows that it has stronger anti-oxidant, the effect of removing free radical simultaneously.
In the market mainly with rose dried flower flower bud as the direct soaked Instant Drinks of jasmine tea, due to calyx, holder, pistil be difficult to remove, the water taste road bubbling out is more pained; Because the petal parcel of bud is tight, be difficult to make the nutritional labeling in petal to be dissolved in water completely, and it is not unfolded to brew rear bud, cannot enjoy the form of roseleaf beauty.Existing dry roseleaf shape deterioration is serious, and color, in hyperthermia drying process, significant change occurs, and brown stain is serious.The dry petal that minority color and luster is vivid uses a large amount of sulphur to protect look in process, edible and dangerous, how to use as bathing product.
Summary of the invention
In order to overcome defect 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 is citric acid and sodium chloride, 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 preparation method for bitter water rose dry petal tea, comprises the following 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, the baking oven of pallet being put into 60-135 DEG C is dried 3-30 minute, every 3-10 minute turns over once, making roseleaf biodiversity percentage composition is between 12%-55%, take out roseleaf, add the citric acid of 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, place 0.5-5 hour for 15-40 DEG C, take out petal, be lined with the pallet middle berth dish of filter cloth, the baking oven of pallet being put into 60-135 DEG C is dried 3-60 minute, every 3-10 minute turns over once, treat that petal biodiversity percentage composition is between 8%-20%, take out, tiling, laying thickness≤3 centimetre, room temperature airing is to biodiversity percentage composition≤20%, sterilizing, packaging, obtain bitter water rose dry petal tea.
Further preferably, described paving disc thickness≤3 centimetre.
Further preferably, in described roseleaf and sealing bag, the volume ratio of air is 1: 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, after rehydration petal launch effective, lovely luster, gives off a strong fragrance, and can keep preferably the local flavor of bitter water rose fresh flower.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme of the present invention is described in more 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, paving disc thickness should not exceed 3 centimetres, the baking oven of pallet being put into 135 DEG C is dried 5 minutes, within every 3 minutes, turn over once, can adopt vacuum drier, infrared drier, microwave dryer, freeze drier to replace baking oven, make roseleaf be leather hard, be that biodiversity percentage composition is between 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 bag, in bag, the ratio of roseleaf and air is 1: 10, place 0.5 hour in lower 40 DEG C of room temperature, centre is shaken sealing bag frequently, prevents petal extruding.Take out petal, be lined with the pallet middle berth dish of filter cloth, paving disc thickness should not exceed 3 centimetres, the baking oven of pallet being put into 135 DEG C is dried 15 minutes, within every 3 minutes, turn over once, can adopt vacuum drier, infrared drier, microwave dryer, freeze drier to replace baking oven, after petal is dry, be that biodiversity percentage composition is to take out between 8%-14%, tiling, laying thickness should not exceed 3 centimetres, room temperature airing to biodiversity percentage composition not higher than 20%, sterilizing, packaging, obtains 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, paving disc thickness should not exceed 3 centimetres, pallet is put into the baking oven of 60 DEG C, middle oven dry 10 minutes, within every 5 minutes, turn over once, can adopt vacuum drier, infrared drier, microwave dryer, freeze drier replaces baking oven, make roseleaf be leather hard, be that biodiversity percentage composition is between 20%-45%, 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, volume ratio with air in roseleaf and bag is calculated, in bag, the ratio of roseleaf and air is 1: 0.5, place 5 hours in lower 15 DEG C of room temperature, centre is shaken sealing bag frequently, prevent petal extruding.Take out petal, be lined with the pallet middle berth dish of filter cloth, paving disc thickness should not exceed 3 centimetres, the baking oven of pallet being put into 605 DEG C is dried 15 minutes, within every 3 minutes, turn over once, can adopt vacuum drier, infrared drier, microwave dryer, freeze drier to replace baking oven, after petal is dry, be that biodiversity percentage composition is to take out between 8%-14%, tiling, laying thickness should not exceed 3 centimetres, room temperature airing to biodiversity percentage composition not higher than 20%, sterilizing, packaging, obtains 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, paving disc thickness should not exceed 3 centimetres, the baking oven of pallet being put into 105 DEG C is dried 5 minutes, within every 3 minutes, turn over once, can adopt vacuum drier, infrared drier, microwave dryer, freeze drier replaces baking oven to make roseleaf be leather hard, be that biodiversity percentage composition is between 15%-55%, take out roseleaf, add the citric acid of 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 bag is calculated, in bag, the ratio of roseleaf and air is 1: 4, place 2 hours in lower 40 DEG C of room temperature, centre is shaken sealing bag frequently, prevent petal extruding, take out petal, be lined with the pallet middle berth dish of filter cloth, paving disc thickness should not exceed 3 centimetres, the baking oven of pallet being put into 105 DEG C is dried 8 minutes, within every 3 minutes, turn over once, can adopt vacuum drier, infrared drier, microwave dryer, freeze drier replaces baking oven, after petal is dry, be that biodiversity percentage composition is to take out between 8%-14%, tiling, laying thickness should not exceed 3 centimetres, room temperature airing to biodiversity percentage composition not higher than 20%, sterilizing, packaging, obtain 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, paving disc thickness should not exceed 3 centimetres, the baking oven of pallet being put into 80 DEG C is dried 10 minutes, within every 5 minutes, turn over once, can adopt vacuum drier, infrared drier, microwave dryer, freeze drier to replace baking oven, make roseleaf be leather hard, biodiversity percentage composition is between 20%-55%.Take out roseleaf, add the citric acid of 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 bag is calculated, in bag, the ratio of roseleaf and air is 1: 5, place 2.5 hours in lower 25 DEG C of room temperature, centre is shaken sealing bag frequently, prevent petal extruding, take out petal, be lined with the pallet middle berth dish of filter cloth, paving disc thickness should not exceed 3 centimetres, the baking oven of pallet being put into 80 DEG C is dried 15 minutes, within every 3 minutes, turn over once, can adopt vacuum drier, infrared drier, microwave dryer, freeze drier replaces baking oven, after petal is dry, be that biodiversity percentage composition is to take out between 8%-14%, tiling, laying thickness should not exceed 3 centimetres, room temperature airing to biodiversity percentage composition not higher than 20%, sterilizing, packaging, obtain 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, paving disc thickness should not exceed 3 centimetres, the baking oven of pallet being put into 105 DEG C is dried 3 minutes, turn over, dry again 3 minutes, turn over, finally dry 2 minutes, can adopt vacuum drier, infrared drier, microwave dryer, freeze drier to replace baking oven, make roseleaf be leather hard, biodiversity percentage composition is about 50%.Take out roseleaf, add the citric acid of 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 bag is calculated, in bag, the ratio of roseleaf and air is 1: 5, place 3 hours in lower 25 DEG C of room temperature, centre is shaken sealing bag frequently, prevent petal extruding, take out petal, be lined with the pallet middle berth dish of filter cloth, paving disc thickness should not exceed 3 centimetres, the baking oven of pallet being put into 105 DEG C is dried 8 minutes, within every 3 minutes, turn over once, can adopt vacuum drier, infrared drier, microwave dryer, freeze drier replaces baking oven, after petal is dry, be that biodiversity percentage composition is to take out between 8%-14%, tiling, laying thickness should not exceed 3 centimetres, room temperature airing 8 hours, to biodiversity percentage composition not higher than 20%, sterilizing, packaging, obtain bitter water rose dry petal.Gained petal lovely luster, approaches with fresh flower, and lobe shape is unfolded, without adhesion.
The above; it is only preferably detailed description of the invention of the present invention; protection scope of the present invention is not limited to this; any be familiar with those skilled in the art the present invention disclose technical scope in, the simple change of the technical scheme that can obtain apparently or equivalence replace all fall within the scope of protection of the present invention.

Claims (3)

1. a preparation method for bitter water rose dry petal tea, is characterized in that, comprises the following 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, the baking oven of pallet being put into 60-135 DEG C is dried 5-30 minute, making roseleaf biodiversity percentage composition is between 12%-55%, take out roseleaf, add the citric acid of 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, place 0.5-5 hour for 15-40 DEG C, take out petal, be lined with the pallet middle berth dish of filter cloth, the baking oven of pallet being put into 60-135 DEG C is dried 3-60 minute, every 3-10 minute turns over once, treat that petal biodiversity percentage composition is between 8%-20%, take out, tiling, laying thickness≤3 centimetre, room temperature airing is to biodiversity percentage composition≤20%, sterilizing, packaging, obtain bitter water rose dry petal tea.
2. the preparation method of bitter water rose dry petal tea according to claim 1, is characterized in that, described paving disc thickness≤3 centimetre.
3. the preparation method of bitter water rose dry petal tea according to claim 1, is characterized in that, in described roseleaf and sealing bag, the volume ratio of air is 1: 0.5-1: 10.
CN201310115881.7A 2013-03-27 2013-03-27 Dry rosa rugosa Yuet Ku petal tea and preparation method Active CN103181444B (en)

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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
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

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CN1528163A (en) * 2003-10-17 2004-09-15 李翠芙 Method for preparing rose tea
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