CN104256021B - A kind of Herba Rosmarini Officinalis scented tea and preparation method thereof - Google Patents
A kind of Herba Rosmarini Officinalis scented tea and preparation method thereof Download PDFInfo
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Abstract
The invention belongs to Tea Processing technical field, and in particular to a kind of Herba Rosmarini Officinalis scented tea and preparation method thereof.The present invention is compounded and is formed with Fructus Citri Limoniae, mentha leave, Fructus Crataegi, Radix Glycyrrhizae by after leaf of Herba Rosmarini Officinalis and flower scenting, with refrigerant sweetness, is given off a strong fragrance, the features such as mouthfeel is soft.Completing in preparation process of the present invention in the production of Herba Rosmarini Officinalis tea base sodium glutamate immersion and the micro- fermentation of increase before operation, improves the content of aminobutyric acid in product, improves the nutritional quality of product.Completed operation using low temperature and high relative humidity constant humidity, effectively the enzyme in destruction Herba Rosmarini Officinalis, normal pressure is kneaded and the shortening that combines is kneaded with pressurization kneads the time so that cell is fully crushed；Carry out primary drying before and after scenting respectively, it is ensured that product final quality, scenting compounds the leaching rate of laggard microwave drying process final products water solublity thing of in the ranks having a rest.Rationally, product nutrition, color and luster are good, the nutritional labeling being effectively retained in product for present invention process, improve the leaching of nutritional labeling in brewing process.
Description
Technical field
The invention belongs to Tea Processing technical field, and in particular to a kind of Herba Rosmarini Officinalis scented tea and preparation method thereof.
Background technology
Herba Rosmarini Officinalis (Rosmarinus officinalis) is called the dew of ocean, is a kind of to originate in the normal of Mediterranean Region
Green shrub, due to being widely used in spice with distinctive fragrance, introduces China for 1981 and cultivates successfully, current river
There is plantation on the ground such as south, Yunnan, Hunan, Sichuan, Guizhou.Contain substantial amounts of carnosic acid, carnosol, Herba Rosmarini Officinalis in Herba Rosmarini Officinalis
The antioxidant contents such as the flavonoids such as phenol, ursolic acid, rosmarinic acid, terpenoid and phenols organic acid, thus Herba Rosmarini Officinalis be referred to as the 3rd
For pollution-free food antioxidant, therefore Herba Rosmarini Officinalis is commonly used for the extraction of the antioxidant of food, rosemary ethereal oil etc. at present.
In addition, Herba Rosmarini Officinalis also have various health care functions, with eliminate flatulence, memory reinforcing, refreshment,
Mitigate headache, promote hair growth, strengthen liver function, reduce the functions such as blood glucose.Commercially available common Herba Rosmarini Officinalis product is by Herba Rosmarini Officinalis
Middle effective active composition is prepared into sterling after extracting, this kind of good product effect, purity are high, is widely used and food processing, doctor
Treat the fields such as health care, beauty and skin care.But this product price is higher, mainly for booming income and the consumption stronger to health perception
Colony.Tea has a long history in China, is a kind of famous health drink.Tea Production process is simple, and edible range is wide
It is general, therefore rosemary tea product is developed to popularizing Herba Rosmarini Officinalis, strengthen national physique significant.In consideration of it, passing
It is improved on the system processing technique of scented tea, composition of raw materials, prepares flower of Herba Rosmarini Officinalis tea product, to lift the product of rosemary tea product
Matter, can be conducive to rosemary tea popularization commercially, meet the consumption demand of people.At present, common rosemary tea be by
Herba Rosmarini Officinalis tender leaf is obtained after drying is kneaded after simply being completed, and the Herba Rosmarini Officinalis Folium Camelliae sinensis mouthfeel of this method production is more puckery, not enough
It is soft, and fragrance is not enough.
The content of the invention
To solve above-mentioned the deficiencies in the prior art, the present invention is intended to provide one kind is of high nutritive value, features good taste, mouthfeel are soft
With, the Herba Rosmarini Officinalis scented tea of fragrance foot, while providing the processing technology of the Herba Rosmarini Officinalis scented tea, the technique can be effectively retained in product
Nutritional labeling, improves the leaching of nutritional labeling in brewing process.
The present invention is achieved through the following technical solutions.
A kind of Herba Rosmarini Officinalis scented tea, by the material composition of following weight portion：Leaf of Herba Rosmarini Officinalis 10-20 parts, Fructus Citri Limoniae 2-6 parts, Herba Menthae
Leaf 1-3 parts, Fructus Crataegi 1-3 parts, Radix Glycyrrhizae 1-3 parts, flower；Wherein described flower is Flos Jasmini Sambac, Flos Rosae Rugosae, flower of Herba Rosmarini Officinalis, Flos Gardeniae
In any one.
The preparation method of above-mentioned Herba Rosmarini Officinalis scented tea, comprises the following steps：
(1) raw material prepares：The tender leaf 4-6 pieces on Herba Rosmarini Officinalis top are won, clear water is rinsed well, sodium chloride solution immersion
10min, the 30min of clear water immersion afterwards, soaks 15-25min with monosodium glutamate solution, standby；
(2) dry：Ready Herba Rosmarini Officinalis tender leaf in step (1) is put shady place to spread out, thickness is 3-5cm, cool breeze
Dry up surface moisture；
(3) micro- fermentation：By the Folium Camelliae sinensis in step (2) in vacuum fermentation room, adjustment vacuum is 0.07MPa, and temperature is 25
DEG C, anaerobic fermentation 1-2h；
(4) complete：Herba Rosmarini Officinalis tender leaf in step (3) is placed in hot-air drying stove, adjustment furnace temperature is 120-140 DEG C,
Relative humidity is 60%-70%, and wind speed is 2-3m/s, processes 5-10min, standby；
(5) knead：Herba Rosmarini Officinalis tender leaf normal pressure after completing kneads 1-2min, and it is 110-120kPa to adjust pressure afterwards,
2-3min is kneaded in pressurization；
(6) it is dried：Leaf of Herba Rosmarini Officinalis after kneading is placed in hot-air drying stove, adjustment furnace temperature is 60-80 DEG C, relative humidity
For 40%-50%, wind speed is 1-1.3m/s, is dried 30-50min；It is 25-35 DEG C to adjust furnace temperature afterwards, and relative humidity is 10%-
15%, wind speed is 3.5-4.5m/s, is dried to leaf of Herba Rosmarini Officinalis water content between 3.5%-4.5%；
(7) scenting：It is 4～6 by the mass ratio of leaf of Herba Rosmarini Officinalis and flower:1, by the leaf of Herba Rosmarini Officinalis in step (6) and flower
Mix homogeneously, scenting three times；
(8) compound：After the completion of scenting, Fructus Citri Limoniae, mentha leave, Fructus Crataegi, Radix Glycyrrhizae and leaf of Herba Rosmarini Officinalis are compounded；
(9) it is dried：Rosemary tea in step (8) after compounding is dried using batch microwave, microwave dose for 0.05～
0.12kw/kg, process time 10-20min, microwave operational time account for the 50%-70% of total processing time, and rosemary tea is aqueous
Amount is reduced to 3%-4%；
(10) pack：Packaging after rosemary tea cooling in step (9) is obtained final product into flower of Herba Rosmarini Officinalis tea product.
The mass fraction of the sodium chloride solution in the step (1) is 0.85%-1.2%, the monosodium glutamate solution
Concentration is 0.22～0.30mol/L.
Herba Rosmarini Officinalis tender leaf is fabricated to tea base and flower scenting by the present invention, can increase the natural scents in Folium Camelliae sinensis, while with
Fructus Citri Limoniae, mentha leave, Fructus Crataegi, Radix Glycyrrhizae compounding, increase the mouthfeel of rosemary tea so as to which, with giving off a strong fragrance, sweet and sour taste is refrigerant suitable
The characteristics of people.Soaked with monosodium glutamate solution using after saline soak when in manufacturing process, Herba Rosmarini Officinalis prophyll is processed, after drying
Carry out micro- fermentation；The sodium glutamate on Folium Camelliae sinensis surface is in Folium Camelliae sinensis Glutamic Acid decarboxylation in the Folium Camelliae sinensis of micro- sweat and in immersion process
γ-aminobutyric acid (GABA) is generated in the presence of enzyme, the nutritive value of tea product can be improved, to increase its functional characteristic.The present invention
New process, technique is added more to investigate the operation such as complete, knead, being dried in the traditional tea course of processing, product quality is more
It is good.The process that completes is completed operation using low temperature and high relative humidity constant humidity, effectively the enzyme in destruction Herba Rosmarini Officinalis, prevents the phenols in Herba Rosmarini Officinalis
Deng the oxidation of effective ingredient, while avoiding the excessive dehydration of leaf of Herba Rosmarini Officinalis and being unfavorable for following process.The method completes uniform and complete,
After completing, product color is emerald green.After completing, kneading in technique is kneaded using normal pressure and the shortening that combines is kneaded with pressurization kneads the time, makes
Obtain cell fully to crush, cell juice is fully leached, and further improves fragrance.The present invention is once done before and after scenting respectively
It is dry, combined using hot and humid drying with low temperature and low humidity before scenting, impact of the moisture rapid evaporation to tea product can be avoided, while
Low temperature and low humidity dry run is close to room temperature after ensureing product drying, omit dried refrigerating work procedure and be directly entered scenting process,
The seriality of Product processing can be improved.Drying after scenting adopts continuous microwave drying technology, and drying time is short, drying efficiency
The active force of polar molecule is destroyed under height, and the Electromagnetic Field of microwave so that the effect in product brewing process is more preferable.
For the effect of the checking present invention, applicant examines the qualitative characteristics of the Herba Rosmarini Officinalis scented tea of the present invention, while to pass
System process for producing green tea prepares Herba Rosmarini Officinalis tea base and Jing after flower scenting prepares and compare product with Fructus Citri Limoniae, mentha leave, Fructus Crataegi, Radix Glycyrrhizae compounding
Product 1, prepare Jing flowers scenting after Herba Rosmarini Officinalis tea base with traditional handicraft and reference product 2 are obtained, prepare Herba Rosmarini Officinalis with traditional handicraft green
Tea obtains contrast product 3, adopts the technique of the present invention to prepare Herba Rosmarini Officinalis green tea for test products 1, prepares tea with the technique of the present invention
With test products 2 are obtained after flower scenting after base, the tea base prepared with the technique of the present invention Jing after scenting with Fructus Citri Limoniae, mentha leave,
Fructus Crataegi, Radix Glycyrrhizae compounding prepare test products 3, and testing result is as shown in table 1 below, detect the organoleptic indicator of each product and related physics and chemistry
Property, testing result are as shown in table 1.
1 present invention of table and matched group test relevant parameter contrast
| Project | Control 1 | Control 2 | Control 3 | Test 1 | Test 2 | Test 3 |
| Moisture (mass fraction)/% | 3.71 | 3.12 | 3.26 | 3.67 | 3.73 | 3.11 |
| Total ash (mass fraction)/% | 5.41 | 5.32 | 5.01 | 5.30 | 5.21 | 5.37 |
| Unqualified tea (mass fraction)/% | 5.00 | 4.97 | 5.11 | 4.32 | 4.07 | 4.16 |
| Water extraction (mass fraction)/% | 50.71 | 41.27 | 42.32 | 46.22 | 47.12 | 56.66 |
| Crude fibre (mass fraction)/% | - | 9.80 | 9.75 | 9.52 | 9.61 | - |
| GABA/mg/g | 0.52 | 0.41 | 0.44 | 1.62 | 1.57 | 1.79 |
As shown in Table 1, using the flower of Herba Rosmarini Officinalis tea extract content of present invention production apparently higher than control sample, and
In Herba Rosmarini Officinalis scented tea prepared by present invention process, Herba Rosmarini Officinalis contains higher γ-aminobutyric acid (GABA), and nutritive value is higher, more
There are health preserving and health-care effect.
Specific embodiment
With reference to specific embodiment, the invention will be further described, it is pointed out that implementation below be only with
The indicative explaination that the mode for enumerating is done to the present invention, but protection scope of the present invention is not limited to that, all this areas
Technical staff each falls within protection scope of the present invention with the equivalent replacement done by the spirit of the present invention.
Embodiment 1
A kind of Herba Rosmarini Officinalis scented tea, by the material composition of following weight portion：10 parts of leaf of Herba Rosmarini Officinalis, 2.5 parts of Flos Jasmini Sambac, Fructus Citri Limoniae 2
Part, 1 part of mentha leave, 1 part of Fructus Crataegi, 1 part of Radix Glycyrrhizae.
The preparation method of above-mentioned Herba Rosmarini Officinalis scented tea, comprises the following steps：
(1) raw material prepares：The tender leaf 4-6 pieces on Herba Rosmarini Officinalis top are won, clear water is rinsed well, and mass fraction is 0.85%
Sodium chloride solution soaks 10min, the 30min of clear water immersion afterwards, with the monosodium glutamate solution immersion that concentration is 0.22mol/L
15min, it is standby；
(2) dry：Ready Herba Rosmarini Officinalis tender leaf in step (1) is put shady place to spread out, thickness is 3-5cm, cool breeze
Dry up surface moisture；
(3) micro- fermentation：By the Folium Camelliae sinensis in step (2) in vacuum fermentation room, adjustment vacuum is 0.07MPa, and temperature is 25
DEG C, anaerobic fermentation 1-2h；
(4) complete：Herba Rosmarini Officinalis tender leaf in step (3) is placed in hot-air drying stove, adjustment furnace temperature is 120 DEG C, relatively
Humidity is 60%, and wind speed is 3m/s, processes 10min, standby；
(5) knead：Herba Rosmarini Officinalis tender leaf normal pressure after completing kneads 2min, adjusts pressure afterwards for 110kPa, and pressurization is rubbed
Twist with the fingers 3min；
(6) it is dried：Leaf of Herba Rosmarini Officinalis after kneading is placed in hot-air drying stove, adjustment furnace temperature is 60 DEG C, relative humidity is
40%, wind speed is 1.3m/s, is dried 50min, and it is 35 DEG C to adjust furnace temperature afterwards, and relative humidity is 15%, and wind speed is 3.5m/s, is done
It is dry to leaf of Herba Rosmarini Officinalis water content between 3.5%-4.5%；
(7) scenting：Flos Jasmini Sambac is mixed homogeneously with leaf of Herba Rosmarini Officinalis for 2.5 parts, scenting three times；
(8) compound：After the completion of scenting, Fructus Citri Limoniae, mentha leave, Fructus Crataegi, Radix Glycyrrhizae and leaf of Herba Rosmarini Officinalis are compounded；
(9) it is dried：Rosemary tea after compounding in step (8) is dried using batch microwave, microwave dose is 0.05kw/
Kg, process time is 20min, and the microwave operational time accounts for the 70% of total processing time, rosemary tea water content is reduced to 3%-
4%；
(10) pack：Packaging after rosemary tea cooling in step (9) is obtained final product into flower of Herba Rosmarini Officinalis tea product.
Embodiment 2
A kind of Herba Rosmarini Officinalis scented tea, by the material composition of following weight portion：15 parts of Herba Rosmarini Officinalis, 3 parts of Flos Rosae Rugosae, it is 4 parts of Fructus Citri Limoniae, thin
2 parts of Folium Nelumbinis, 2 parts of Fructus Crataegi, 2 parts of Radix Glycyrrhizae.
The preparation method of above-mentioned Herba Rosmarini Officinalis scented tea, comprises the following steps：
(1) raw material prepares：The tender leaf 4-6 pieces on Herba Rosmarini Officinalis top are won, clear water is rinsed well, be 0.90% with mass fraction
Sodium chloride solution soaks 10min, the 30min of clear water immersion afterwards, with the monosodium glutamate solution immersion that concentration is 0.24mon/L
18min, it is standby；
(2) dry：Ready Herba Rosmarini Officinalis tender leaf in step (1) is put shady place to spread out, thickness is 3-5cm, cool breeze
Dry up surface moisture；
(3) micro- fermentation：By the Folium Camelliae sinensis in step (2) in vacuum fermentation room, adjustment vacuum is 0.07MPa, 25 DEG C of temperature,
Anaerobic fermentation 1-2h；
(4) complete：Herba Rosmarini Officinalis tender leaf in step (3) is placed in hot-air drying stove, adjustment furnace temperature is 130 DEG C, relatively
Humidity is 65%, wind speed 2.5m/s, processes 8min, standby；
(5) knead：Herba Rosmarini Officinalis tender leaf normal pressure after completing kneads 1min, adjusts pressure 120kPa afterwards, and pressurization is kneaded
2min；
(6) it is dried：Leaf of Herba Rosmarini Officinalis after kneading is placed in hot-air drying stove, adjustment furnace temperature is 65 DEG C, relative humidity is
45%, wind speed is 1.2m/s, is dried 40min, and it is 30 DEG C to adjust furnace temperature afterwards, and relative humidity is 14%, and wind speed is 4m/s, is dried
To leaf of Herba Rosmarini Officinalis water content between 3.5%-4.5%；
(7) scenting：Take 3 portions of Flos Rosae Rugosaes to mix homogeneously with leaf of Herba Rosmarini Officinalis, scenting three times；
(8) compound：After the completion of scenting, Fructus Citri Limoniae, mentha leave, Fructus Crataegi, Radix Glycyrrhizae and leaf of Herba Rosmarini Officinalis are compounded；
(9) it is dried：Rosemary tea after compounding in step (8) is dried using batch microwave, microwave dose is 0.07kw/
Kg, process time 17min, microwave operational time account for the 65% of total processing time, and rosemary tea water content is reduced to 3%-
4%；
(10) pack：Packaging after rosemary tea cooling in step (9) is obtained final product into flower of Herba Rosmarini Officinalis tea product.
Embodiment 3
A kind of Herba Rosmarini Officinalis scented tea, by the material composition of following weight portion：20 parts of leaf of Herba Rosmarini Officinalis, 5 parts of flower of Herba Rosmarini Officinalis, Fructus Citri Limoniae 6
Part, 3 parts of mentha leave, 3 parts of Fructus Crataegi, 3 parts of Radix Glycyrrhizae.
The preparation method of above-mentioned Herba Rosmarini Officinalis scented tea, comprises the following steps：
(1) raw material prepares：The tender leaf 4-6 pieces on Herba Rosmarini Officinalis top are won, clear water is rinsed well, be 0.95% with mass fraction
Sodium chloride solution soaks 10min, the 30min of clear water immersion afterwards, with the monosodium glutamate solution immersion that concentration is 0.28mon/L
20min, it is standby；
(2) dry：Ready Herba Rosmarini Officinalis tender leaf in step (1) is put shady place to spread out, thickness is 3-5cm, cool breeze
Dry up surface moisture；
(3) micro- fermentation：By the Folium Camelliae sinensis in step (2) in vacuum fermentation room, adjustment vacuum is 0.07MPa, and temperature is 25
DEG C, anaerobic fermentation 1-2h；
(4) complete：Herba Rosmarini Officinalis tender leaf in step (3) is placed in hot-air drying stove, adjustment furnace temperature is 140 DEG C, relatively
Humidity is 70%, and wind speed is 2m/s, processes 5min, standby；
(5) knead：Herba Rosmarini Officinalis tender leaf normal pressure after completing kneads 1.5min, and it is 115kPa to adjust pressure afterwards, is pressurizeed
Knead 2.5min；
(6) it is dried：Leaf of Herba Rosmarini Officinalis after kneading is placed in hot-air drying stove, adjustment furnace temperature is 80 DEG C, relative humidity is
50%, wind speed is 1m/s, is dried 30min；It is 25 DEG C to adjust furnace temperature afterwards, and relative humidity is 10%, and wind speed is 4.5m/s, is dried
To leaf of Herba Rosmarini Officinalis water content between 3.5%-4.5%；
(7) scenting：Take 5 parts of flower of Herba Rosmarini Officinalis to mix homogeneously with leaf of Herba Rosmarini Officinalis, scenting three times；
(8) compound：After the completion of scenting, Fructus Citri Limoniae, mentha leave, Fructus Crataegi, Radix Glycyrrhizae and leaf of Herba Rosmarini Officinalis are compounded；
(9) it is dried：Rosemary tea in step (8) after compounding is dried using batch microwave, and microwave dose is 0.09kw/
Kg, process time 14min, microwave operational time account for the 60% of total processing time, and rosemary tea water content is reduced to 3%-
4%；
(10) pack：Packaging after rosemary tea cooling in step (9) is obtained final product into flower of Herba Rosmarini Officinalis tea product.
Embodiment 4
A kind of Herba Rosmarini Officinalis scented tea, by the material composition of following weight portion：18 parts of Herba Rosmarini Officinalis, Flos Gardeniae spend 3 parts, 5 parts of Fructus Citri Limoniae,
2.5 parts of mentha leave, 2.5 parts of Fructus Crataegi, 2.5 parts of Radix Glycyrrhizae.
The preparation method of above-mentioned Herba Rosmarini Officinalis scented tea, comprises the following steps：
(1) raw material prepares：The tender leaf 4-6 pieces on Herba Rosmarini Officinalis top are won, clear water is rinsed well, be 0.12% with mass fraction
Sodium chloride solution soaks 10min, the 30min of clear water immersion afterwards, with the monosodium glutamate solution immersion that concentration is 0.30mon/L
25min, it is standby；
(2) dry：Ready Herba Rosmarini Officinalis tender leaf in step (1) is put shady place to spread out, thickness is 3-5cm, cool breeze
Dry up surface moisture；
(3) micro- fermentation：By the Folium Camelliae sinensis in step (2) in vacuum fermentation room, adjustment vacuum is 0.07MPa, and temperature is 25
DEG C, anaerobic fermentation 1-2h；
(4) complete：Herba Rosmarini Officinalis tender leaf in step (3) is placed in hot-air drying stove, adjustment furnace temperature is 135 DEG C, relatively
Humidity is 65%, and wind speed is 2.5m/s, processes 9min, standby；
(5) knead：Herba Rosmarini Officinalis tender leaf normal pressure after completing kneads 1.8min, and it is 115kPa to adjust pressure afterwards, is pressurizeed
Knead 2.0min；
(6) it is dried：Leaf of Herba Rosmarini Officinalis after kneading is placed in hot-air drying stove, adjustment furnace temperature is 75 DEG C, relative humidity is
47%, wind speed is 1.1m/s, is dried 35min；It is 27 DEG C to adjust furnace temperature afterwards, and relative humidity is 12%, and wind speed is 3.9m/s, is done
It is dry to leaf of Herba Rosmarini Officinalis water content between 3.5%-4.5%；
(7) scenting：Take 3 parts of Flos Gardeniae to mix homogeneously with leaf of Herba Rosmarini Officinalis, scenting three times；
(8) compound：After the completion of scenting, Fructus Citri Limoniae, mentha leave, Fructus Crataegi, Radix Glycyrrhizae and leaf of Herba Rosmarini Officinalis are compounded；
(9) it is dried：Rosemary tea in step (8) after compounding is dried using batch microwave, and microwave dose is 0.12kw/
Kg, process time 10min, microwave operational time account for the 50% of total processing time, and rosemary tea water content is reduced to 3%-
4%；
(10) pack：Packaging after rosemary tea cooling in step (9) is obtained final product into flower of Herba Rosmarini Officinalis tea product.
Claims (2)
1. a kind of manufacture method of Herba Rosmarini Officinalis scented tea, it is characterised in that：Comprise the steps of：
(1) raw material prepares：The tender leaf 4-6 pieces on Herba Rosmarini Officinalis top are won, clear water is rinsed well, sodium chloride solution immersion 10min, it
Clear water immersion 30min, soaks 15-25min with monosodium glutamate solution afterwards, standby；
(2) dry：Ready Herba Rosmarini Officinalis tender leaf in step (1) is put shady place to spread out, thickness is 3-5cm, cool breeze is dried up
Surface moisture；
(3) micro- fermentation：By the Folium Camelliae sinensis in step (2) in vacuum fermentation room, adjustment vacuum is 0.07MPa, and temperature is 25 DEG C, is detested
Aerobe fermentation 1-2h；
(4) complete：Herba Rosmarini Officinalis tender leaf in step (3) is placed in hot-air drying stove, adjustment furnace temperature is 120-140 DEG C, relatively
Humidity is 60%-70%, processes 5-10min, standby；
(5) knead：Herba Rosmarini Officinalis tender leaf normal pressure after completing kneads 1-2min, and it is 110-120kPa to adjust pressure afterwards, is pressurizeed
Knead 2-3min；
(6) it is dried：Leaf of Herba Rosmarini Officinalis after kneading is placed in hot-air drying stove, adjustment furnace temperature is 60-80 DEG C, relative humidity is
40%-50%, wind speed are 1-1.3m/s, are dried 30-50min；It is 25-35 DEG C to adjust furnace temperature afterwards, and relative humidity is 10%-
15%, wind speed is 3.5-4.5m/s, is dried to leaf of Herba Rosmarini Officinalis water content between 3.5-4.5%；
(7) scenting：It is 4～6 by the mass ratio of leaf of Herba Rosmarini Officinalis and flower:1, the leaf of Herba Rosmarini Officinalis in step (6) is mixed with flower
Uniformly, scenting three times；
(8) compound：After the completion of scenting, Fructus Citri Limoniae, mentha leave, Fructus Crataegi, Radix Glycyrrhizae and leaf of Herba Rosmarini Officinalis are compounded；
(9) it is dried：Rosemary tea after compounding in step (8) is dried using batch microwave, microwave dose for 0.05～
0.12kw/kg, process time is 10-20min, and the microwave operational time accounts for the 50%-70% of total processing time, rosemary tea is contained
The water yield is reduced to 3%-4%；
(10) pack：Packaging after rosemary tea cooling in step (9) is obtained final product into flower of Herba Rosmarini Officinalis tea product；
Wherein, proportioning raw materials are：Leaf of Herba Rosmarini Officinalis 10-20 parts, Fructus Citri Limoniae 2-6 parts, mentha leave 1-3 parts, Fructus Crataegi 1-3 parts, Radix Glycyrrhizae 1-3
Part, flower；Wherein described flower is Flos Jasmini Sambac, Flos Rosae Rugosae, flower of Herba Rosmarini Officinalis, any one in Flos Gardeniae.
2. a kind of preparation method of Herba Rosmarini Officinalis scented tea as claimed in claim 1, it is characterised in that：Chlorine in the step (1)
The mass fraction for changing sodium solution is 0.85%-1.2%, and the concentration of the monosodium glutamate solution is 0.22～0.30mol/L.
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| CN104957309A (en) * | 2015-07-23 | 2015-10-07 | 许予泓 | Processing technology of dendrobe tea |
| CN105795052A (en) * | 2016-03-28 | 2016-07-27 | 郏红威 | Rosemary tea and preparation method thereof |
| CN105795037A (en) * | 2016-05-29 | 2016-07-27 | 刘永 | Preparation method of flowers of Chinese redbud and rosemary compound extract |
| CN105994837A (en) * | 2016-06-21 | 2016-10-12 | 禹州森茂迷迭香生物科技有限公司 | Rosemary black tea and making process thereof |
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| JP2002095414A (en) * | 2000-09-26 | 2002-04-02 | Mitsubishi-Kagaku Foods Corp | Powdered green tea composition and method for producing powdered green tea-containing food product |
| CN1141026C (en) * | 2002-05-28 | 2004-03-10 | 湖南省茶叶研究所 | Method for increasing content of propalanine in tea |
| CN101744075A (en) * | 2008-12-16 | 2010-06-23 | 贾锐 | Preparation method of leg slimming and beautifying herbal tea |
| CN102100266A (en) * | 2009-12-22 | 2011-06-22 | 浙江科技学院 | Preparation process of decaffeinated tea rich in gamma-aminobutyric acid, concentrated tea juice and instant tea powder |
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| CN102217692A (en) * | 2010-04-19 | 2011-10-19 | 贾简华 | Heatstroke-preventing cooling tea |
| CN102845547A (en) * | 2011-06-27 | 2013-01-02 | 南通五联品牌策划有限公司 | Rosemary leaf tea containing soluble dietary fiber |
| CN102613358B (en) * | 2012-03-29 | 2013-06-19 | 何家庆 | Light-fermented snakegourd fruit leaf scented tea and preparation method thereof |
| TW201410154A (en) * | 2012-09-11 | 2014-03-16 | Chia-Chan Liu | Method for manufacturing mulberry tea to increase the content of γ -aminobutyric acid |
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