CN103621742A - Rose tea as well as preparation method and application thereof - Google Patents

Rose tea as well as preparation method and application thereof Download PDF

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Publication number
CN103621742A
CN103621742A CN201310664153.1A CN201310664153A CN103621742A CN 103621742 A CN103621742 A CN 103621742A CN 201310664153 A CN201310664153 A CN 201310664153A CN 103621742 A CN103621742 A CN 103621742A
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China
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rose
roses
tea
time
cleaning
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CN201310664153.1A
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Chinese (zh)
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CN103621742B (en
Inventor
王明奎
李甫
杨春艳
陈斌
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中国科学院成都生物研究所
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Abstract

The invention relates to rose tea prepared from roses as well as a preparation method and application of the rose tea. The preparation method of the rose tea comprises the following steps: picking up the roses at 6:00-9:00 in the morning, putting the picked roses in clean water and cleaning the roses, putting the cleaned roses on a net bed to drain water until no water drop drops, putting the roses with water drained on a roller water extractor to dewater for 10-20 min at the rotating speed of 2500-3500 rpm, then drying the roses in the shade or under reduced pressure at low temperature, performing reduced-pressure drying on the roses in a dryer for 2-3 h at the temperature of 60-80 DEG C, and finally conducting irradiation sterilization to finish the preparation of the rose tea. The method provided by the invention can keep both color and active ingredients of the roses, the requirements of excellent color, aroma and taste of the tea art are met, and the rose tea contains rich polyphenolic compounds good for a human body and can be drunk as a health care product.

Description

A kind of rose jasmine tea, Preparation Method And The Use

Technical field

The present invention relates to a kind of tealeaves and preparation method thereof, be specifically related to adopt rose jasmine tea prepared by rose and preparation method and its purposes of this jasmine tea, belong to Tea manufacture field.

Background technology

China's tea culture is of long standing and well established, tea various in style, function is extensive, as anti-ageing, antibacterial, reducing blood lipid, anticancer, improve indigestion etc.In modern society, except above-mentioned functions, tea culture also plays a part Cultural Recreation.In miscellaneous tea, the tea kind that the plant flowers of take is raw material is occupied suitable ratio, as bark of eucommia jasmine tea, peony flower tea etc.A lot of jasmine tea, except containing the chemical composition with health care, also contains volatile aroma composition and pigment, and color is better.

As everyone knows, excessive oxygen radical can cause damage as nucleic acid, protein and carbohydrate etc. to functional large biological molecule in body, and then causes the generation of the diseases such as aging, cancer, apoplexy, heart disease.Therefore, about the research of antioxidant content in various food, receive increasing concern in recent years.The present inventor has carried out comparatively detailed research to the chemical composition of the flower of rose family gul Rosa soulieana, thin,tough silk hair rose, high eyebrow rose etc., find wherein all to contain abundant liposoluble ingredient, mainly comprise flavonoids, tannin class and propenyl benzene glycosides compound.Antioxidation activity test result discloses these compositions and all has certain antioxidation activity, and the activity of some composition is better than positive control vitamin C even far away.Therefore, rose is developed to tea and there is great health care and market potential value.Up to now, there is not yet and take any rose and prepare the report of rose jasmine tea as raw material.

In rose, contain abundant polyphenol compound, this constituents generally has good health care, but the chemical constitution of this compounds is very unstable, and having under water condition, heating or illumination are very easily oxidized.Therefore, the product of general tea preparation technique for fresh rose (processing step comprise wither, ferment, knead, dry and refining) gained is because the oxidation of polyphenol components wherein causes its color and luster to occur obviously to change, not only outward appearance is bad for the product of gained like this, and because the loss of active component (polyphenol) causes its health-care efficacy greatly to weaken.For this reason, need to develop a kind of new tea-manufacturing technology that can retain rose color and luster and active component.

Summary of the invention

For the deficiency of existing tea-manufacturing technology, the present invention has developed a kind of preparation method of rose jasmine tea, can retain color and luster and the active component of rose simultaneously, reaches all good tea ceremony requirements of color.

The preparation method of rose jasmine tea of the present invention, comprises the steps:

(1) pluck rose: the time of harvesting between 6:00-9:00, selects the rose newly opening to make raw material in the morning;

(2) cleaning and draining: rose is placed in to clear water and cleans up, after cleaning, flower is placed in to the upper draining of net bed extremely without lower of the globule;

(3) dehydration: the rose after draining is placed in to cylinder type dewaterer and dewaters, rotating speed is 2500-3500 rev/min, and then time 10-20 minute is dried by either method in following two kinds of methods:

(a) dry in the shade: the rose after dehydration is laid in to net bed upper, is placed in lucifuge room, utilize blower fan to keep room to ventilate preferably, blasting time is 12-18 hour;

(b) low-temperature reduced-pressure: the rose after dehydration is placed in to vacuum dryer, lucifuge, temperature is controlled at 30-40 ℃, vacuumizes decompression drying, time 3-4 hour;

(4) hyperthermia drying: the rose after dehydration is placed in to dryer decompression drying, temperature 60-80 ℃, time 2-3 hour;

(5) sterilizing: irradiation sterilization.

Rose jasmine tea of the present invention, is selected from gul rose.

The invention still further relates to and adopt rose jasmine tea prepared by said method and as the application of health products.Adopt rose jasmine tea prepared by method of the present invention to contain the abundant polyphenol compound that human body is highly profitable, as flavonoids, tannin class and little molecule phenolic acid compound, often drink have delay senility, the effect such as anti-cancer, angiocardiopathy preventing, drinkable after soaking with boiling water; Also can be by rose jasmine tea and other Chinese medicine assembly, preparation has the product of certain effect to human body.

The specific embodiment

embodiment 1

The Rosa soulieana flower that morning, 6 harvestings were just opened is made raw material.

Fresh flower is placed in to clear water and cleans 2 times, be then put in the upper draining of net bed extremely without lower of the globule.

Flower after draining is placed in to cylinder type dewaterer and carries out surface dewatering, rotating speed is 2500 revs/min, and dewatering time is 20 minutes, and each system is spent approximately 2 kilograms.

Flower after dehydration is placed in to net bed upper, is placed in the room of a lucifuge, open blower fan and keep room to ventilate preferably, ventilate and keep 18 hours.

Flower is placed in to vacuum dryer, drying under reduced pressure, temperature is 70 ℃, dry 3 hours.

Dried flower is taken out, and radiation sterilization, is prepared into Rosa soulieana jasmine tea.

embodiment 2

The thin,tough silk hair rose that morning, 9 harvestings were just opened makes raw material.

Fresh flower is placed in to clear water and cleans 3 times, be then put in the upper draining of net bed extremely without lower of the globule.

Flower after draining is placed in to cylinder type dewaterer and carries out surface dewatering, rotating speed is 3500 revs/min, and dewatering time is 10 minutes, and each system is spent approximately 2 kilograms.

Flower after dehydration is placed in to dryer, lucifuge, temperature is controlled at 30 ℃, vacuumizes drying under reduced pressure 4 hours with water pump.Then the temperature of dryer is adjusted to 60 ℃, continues dry 3 hours.

Dried flower is taken out, and radiation sterilization, is prepared into thin,tough silk hair rose jasmine tea.

embodiment 3

The high eyebrow rose that 7 harvestings in morning are just opened makes raw material.

Fresh flower is placed in to clear water and cleans 3 times, be then put in the upper draining of net bed extremely without lower of the globule.

Flower after draining is placed in to cylinder type dewaterer and carries out surface dewatering, rotating speed is 3000 revs/min, and dewatering time is 15 minutes, and each system is spent approximately 2 kilograms.

Flower after dehydration is placed in to net bed upper, is placed in the room of a lucifuge, open blower fan and keep room to ventilate preferably, ventilate and keep 12 hours.

Flower is placed in to vacuum dryer, drying under reduced pressure, temperature is 80 ℃, dry 2 hours.

Dried flower is taken out, and radiation sterilization, is prepared into high eyebrow rose jasmine tea.

Embodiment 4

The Rosa davidii flower that morning, 8 harvestings were just opened is made raw material.

Fresh flower is placed in to clear water and cleans 2 times, be then put in the upper draining of net bed extremely without lower of the globule.

Flower after draining is placed in to cylinder type dewaterer and carries out surface dewatering, rotating speed is 3000 revs/min, and dewatering time is 12 minutes, and each system is spent approximately 2 kilograms.

Flower after dehydration is placed in to dryer, lucifuge, temperature is controlled at 40 ℃, vacuumizes drying under reduced pressure 3 hours with water pump.Then the temperature of dryer is adjusted to 60 ℃, continues dry 3 hours.

Dried flower is taken out, and radiation sterilization, is prepared into Rosa davidii jasmine tea.

embodiment 5

Composition and the efficiency analysis of Rosa soulieana flower.

The Rosa soulieana jasmine tea of aforementioned preparation is pulverized, with ethanol ultrasonic extraction at ambient temperature, after extract reduced pressure concentration, be suspended in pure water, use respectively benzinum, ethyl acetate and extracting n-butyl alcohol, obtain petroleum ether extract, acetic acid ethyl ester extract, n-butyl alcohol extract and the hydrotrope.Adopting silica gel column chromatography, sephadex column chromatography and half preparation means to obtain 9 compounds from ethyl acetate with separated n-butyl alcohol extract, is respectively catechin, silver linden glycoside, Chinese milk vetch glycosides, isoquercitrin, Nicotifiorin, Eugenol 4-O-β-D-[6'-O nutgall acyl] glucoside, Michehedyosides D, Citrusin C and casurin.

Anti-oxidant experimentation is as follows: getting the ABTS aqueous solution and the 100 μ L concentration that 10 mL concentration are 2 mM is the persulfate aqueous solution hybrid reaction of 70 mM, and lucifuge room temperature preservation 12 hours, obtains ABTS +radical ion mother liquor.It is 0.70 ± 0.02 that this solution is diluted to its absorbance at 734 nm places with ethanol before use, is designated as A 0, blank be take ethanol as contrast.ABTS solution after 110 μ L dilutions adds 200 μ L testing sample solutions, shakes up, and places under room temperature and reacts after 10 minutes and measure light absorption value, is designated as A i.With following formula, calculate clearance rate: ABTS clearance rate (%)=[1-(A i/ A 0)] * 100%.According to inhibiting rate, utilize Graphpad Prism 5 softwares to calculate IC 50value.Result is as shown in table 1.

The antioxygenic property of table 1 Rosa soulieana jasmine tea main component and the contrast of Vc

The antioxidation activity of the part of compounds that as can be seen from the above table, separation obtains from Rosa soulieana is spent is obviously better than positive control vitamin C.

embodiment 6

With the Quercetin of the above-mentioned separated compound obtaining and purchase from Rosa soulieana, Kaempferol product in contrast, adopt LC-MS-MS to carry out qualitative analysis to the chemical composition of thin,tough silk hair rose, result shows to contain in thin,tough silk hair rose catechin, Quercetin, isoquercitrin, silver linden glycoside, Citrusin C, casurin and Michehedyosides D.Wherein, the IC of effect of quercetin oxidation activity 50value is 9.42 μ M.The antioxidation activity of catechin in thin,tough silk hair rose, Quercetin, casurin and Michehedyosides D is identical with the antioxidation activity of allied substances in Rosa soulieana, is obviously better than positive control vitamin C.

embodiment 7

With the Quercetin of the above-mentioned separated compound obtaining and purchase from Rosa soulieana, Kaempferol product in contrast, adopt LC-MS-MS to carry out qualitative analysis to the chemical composition of high eyebrow rose, result shows to contain catechin, Quercetin, Kaempferol, isoquercitrin, Citrusin C, silver linden glycoside and casurin in high eyebrow rose.Wherein, the IC of Kaempferol antioxidation activity 50value is 16.54 μ M.The antioxidation activity of catechin, Quercetin and casurin in high eyebrow rose is identical with the antioxidation activity of allied substances in Rosa soulieana, is obviously better than positive control vitamin C.

Claims (3)

1. a preparation method for rose jasmine tea, comprises the steps:
(1) pluck rose: the time of harvesting between 6:00-9:00, selects the rose newly opening to make raw material in the morning;
(2) cleaning and draining: rose is placed in to clear water and cleans up, after cleaning, flower is placed in to the upper draining of net bed extremely without lower of the globule;
(3) dehydration: rose is placed in to cylinder type dewaterer and dewaters, rotating speed is 2500-3500 rev/min, and time 10-20 minute is dried by either method in following two kinds of methods:
(a) dry in the shade: the rose of cleaning after dehydration is laid in to net bed above, is placed in lucifuge room, utilize blower fan to keep room to ventilate preferably, blasting time is 12-18 hour;
(b) low-temperature reduced-pressure: the rose of cleaning after dehydration is placed in to vacuum dryer, lucifuge, temperature is controlled at 30-40 ℃, vacuumizes decompression drying, time 3-4 hour;
(4) hyperthermia drying: rose is placed in to dryer decompression drying, temperature 60-80 ℃, time 2-3 hour;
(5) sterilizing: irradiation sterilization.
2. a rose jasmine tea, is characterized in that, by preparation method claimed in claim 1, is prepared from.
3. the application of rose jasmine tea according to claim 2 in health products.
CN201310664153.1A 2013-12-10 2013-12-10 Rose tea as well as preparation method and application thereof CN103621742B (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104186850A (en) * 2014-09-04 2014-12-10 胡小能 Production process of abelmoschus esculentus(L) Moench scented tea
CN106615412A (en) * 2016-09-29 2017-05-10 芜湖市三山区绿色食品产业协会 Puff-ball rose flower tea processing method

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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
CN1116899A (en) * 1995-05-21 1996-02-21 王世海 Chinese rose tea for ladies and its producing method
CN1857458A (en) * 2006-03-02 2006-11-08 兰州大学 Health product and medicine and their preparing method
CN101467641A (en) * 2007-12-29 2009-07-01 天津市中英保健食品有限公司 Rosebush fruit tea and method for producing the same
CN101637514A (en) * 2009-08-18 2010-02-03 曹公义 Tea bag used for lowering blood lipid, blood pressure and blood glucose

Patent Citations (5)

* Cited by examiner, † Cited by third party
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
CN1116899A (en) * 1995-05-21 1996-02-21 王世海 Chinese rose tea for ladies and its producing method
CN1857458A (en) * 2006-03-02 2006-11-08 兰州大学 Health product and medicine and their preparing method
CN101467641A (en) * 2007-12-29 2009-07-01 天津市中英保健食品有限公司 Rosebush fruit tea and method for producing the same
CN101637514A (en) * 2009-08-18 2010-02-03 曹公义 Tea bag used for lowering blood lipid, blood pressure and blood glucose

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
蒋辉等: "4种蔷薇属植物叶片黄酮含量的季节性变化", 《天然产物研究与开发》, vol. 12, no. 3, 31 December 2000 (2000-12-31) *
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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104186850A (en) * 2014-09-04 2014-12-10 胡小能 Production process of abelmoschus esculentus(L) Moench scented tea
CN104186850B (en) * 2014-09-04 2016-08-24 胡小能 Okra tea preparation process
CN106615412A (en) * 2016-09-29 2017-05-10 芜湖市三山区绿色食品产业协会 Puff-ball rose flower tea processing method

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