CN105454586A - Blood pressure-decreasing rose tea and preparation method thereof - Google Patents
Blood pressure-decreasing rose tea and preparation method thereof Download PDFInfo
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- CN105454586A CN105454586A CN201510941814.XA CN201510941814A CN105454586A CN 105454586 A CN105454586 A CN 105454586A CN 201510941814 A CN201510941814 A CN 201510941814A CN 105454586 A CN105454586 A CN 105454586A
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- rosebud
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- rose
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses blood pressure-decreasing rose tea and a preparation method thereof. The blood pressure-decreasing rose tea comprises, by weight parts, 100-200 parts of fresh rose, 20-30 parts of bamboo leaf, 10-12 parts of lemon, 1-3 parts of salt, 2-4 parts of celery seeds, 1-3 parts of pumpkin leaf and 2-4 parts of chicken thigh. The rose tea has the advantages of being rich in fragrance and bright in color, and the celery seeds and the pumpkin leaf and the like are adopted to manufacture nutrient solution to soak the rose tea, so that the rose tea has a health care effect of decreasing blood pressure.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of step-down rose tea and preparation method thereof.
Background technology
Rose is containing abundant vitamin A, C, B, E, K, and tannic acid, can improve endocrinopathy, to dispelling fatigue and wound healing also helpful.Regulating the qi flowing in the channels blood, conditioning female pathology problem, stimulates circulation, beauty treatment, menstruation regulating, and diuresis, relaxes stomach neural, anti-wrinkle, anti-frostbite, skin maintenance.Therefore, more and more people drinks rose tea now.
The defects such as the rose tea category made in prior art is more single, also there is color not bright-coloured, and fragrance is not lasting.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of step-down rose tea and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of step-down rose tea, the weight proportion between each raw material components is: new fresh-rose 100-200, leaf of bamboo 20-30, lemon 10-12, salt 1-3, celery seed 2-4, cushaw leaf 1-3, Flaccid Coelogyne meat 2-4.
The preparation method of described rose tea, comprises the following steps:
One, the fresh rosebud of collection carried out withering, complete, spreading for cooling, dry process, obtain the rosebud that moisture is 60-70%; The leaf of bamboo is cut into segment, and bake drying obtains the leaf of bamboo that moisture is 2-4%;
Two, mix by the leaf of bamboo after rosebud and process, being deposited in temperature is in the sealed environment of 20-30 DEG C after 2-3 hour, taking-up, and vacuum dehydrating at lower temperature is 20-30% to the moisture of rosebud, obtains rose tea;
Three, get lemon, add 50-80 water doubly, making beating obtains lemon juice, is spilled into by salt in lemon juice, stirs evenly, obtain lemonade after filtering; Be dipped into by rose tea in 20-30 lemonade doubly after 2-5 minute, pull out, secondary vacuum low temperature drying to rosebud moisture is 15-20%;
Four, celery seed, cushaw leaf and Flaccid Coelogyne meat being mixed, add 4-8 water doubly. big fire is boiled rear little fire and is stewed 10-20 minute, cooled and filtered, obtains nutrient solution;
Five, the rosebud that secondary vacuum low temperature drying obtains is dipped in 20-30 clear water doubly, and in clear water, instill the nutrient solution of 10-15%, soak after 3-5 minute, pull out, three vacuum dehydrating at lower temperature are 3-5% to the moisture of rosebud, obtain rose tea finished product.
Advantage of the present invention is: containing abundant vitamin C in lemon juice, vitamin C has stronger oxidisability, therefore with the aldehydes matter contention oxygen in rose, can stop the enzymatic reaction of oxygen and aldehydes matter.And the fragrance of rose derives from these aldehydes matters just, therefore, rose is dipped in lemon juice the advantage having and well maintain Rose Essentielle.In addition, in lemon juice, add a small amount of salt, salt and vitamin C composite, also reach good effect of color protection, ensure the color of rose tea finished product.
Rose is combined with the leaf of bamboo, novel form, and the leaf of bamboo has clearing heat and relieving fidgetness, the effect of diuresis of promoting the production of body fluid, enriched the health-care efficacy of finished product rose tea.In addition, in the flower process of the cellar for storing things of the leaf of bamboo and rose, rose fragrance enters into leaf of bamboo internal layer, has good locking effect to rose fragrance, makes the fragrance of finished product rose tea can be more lasting.
The rose tea made in the present invention has fragrance and assails the nostrils, brightly painted advantage, adopts celery seed, cushaw leaf etc. to make nutrient solution and soaks rose tea, also make rose tea with the health-care efficacy of step-down.
Detailed description of the invention
A kind of step-down rose tea, the weight proportion between each raw material components is: new fresh-rose 100, the leaf of bamboo 20, lemon 10, salt 1, celery seed 2, cushaw leaf 1, Flaccid Coelogyne meat 2.
The preparation method of described rose tea, comprises the following steps:
One, the fresh rosebud of collection carried out withering, complete, spreading for cooling, dry process, obtain the rosebud that moisture is 60%; The leaf of bamboo is cut into segment, and bake drying obtains the leaf of bamboo that moisture is 2%;
Two, mix by the leaf of bamboo after rosebud and process, being deposited in temperature is in the sealed environment of 20 DEG C after 2 hours, taking-up, and vacuum dehydrating at lower temperature is 20% to the moisture of rosebud, obtains rose tea;
Three, get lemon, add the water of 50 times, making beating obtains lemon juice, is spilled into by salt in lemon juice, stirs evenly, obtain lemonade after filtering; Be dipped into by rose tea in the lemonade of 20 times after 2 minutes, pull out, secondary vacuum low temperature drying to rosebud moisture is 15%;
Four, celery seed, cushaw leaf and Flaccid Coelogyne meat being mixed, add the water of 4 times. big fire is boiled rear little fire and is stewed 10 minutes, and cooled and filtered, obtains nutrient solution;
Five, be dipped in the clear water of 20 times by the rosebud that secondary vacuum low temperature drying obtains, and instill the nutrient solution of 10% in clear water, soak after 3 minutes, pull out, three vacuum dehydrating at lower temperature are 3% to the moisture of rosebud, obtain rose tea finished product.
Claims (2)
1. a step-down rose tea, is characterized in that: the weight proportion between each raw material components is: new fresh-rose 100-200, leaf of bamboo 20-30, lemon 10-12, salt 1-3, celery seed 2-4, cushaw leaf 1-3, Flaccid Coelogyne meat 2-4.
2. the preparation method of rose tea according to claim 1, is characterized in that: comprise the following steps:
One, the fresh rosebud of collection carried out withering, complete, spreading for cooling, dry process, obtain the rosebud that moisture is 60-70%; The leaf of bamboo is cut into segment, and bake drying obtains the leaf of bamboo that moisture is 2-4%;
Two, mix by the leaf of bamboo after rosebud and process, being deposited in temperature is in the sealed environment of 20-30 DEG C after 2-3 hour, taking-up, and vacuum dehydrating at lower temperature is 20-30% to the moisture of rosebud, obtains rose tea;
Three, get lemon, add 50-80 water doubly, making beating obtains lemon juice, is spilled into by salt in lemon juice, stirs evenly, obtain lemonade after filtering; Be dipped into by rose tea in 20-30 lemonade doubly after 2-5 minute, pull out, secondary vacuum low temperature drying to rosebud moisture is 15-20%;
Four, celery seed, cushaw leaf and Flaccid Coelogyne meat being mixed, add 4-8 water doubly. big fire is boiled rear little fire and is stewed 10-20 minute, cooled and filtered, obtains nutrient solution;
Five, the rosebud that secondary vacuum low temperature drying obtains is dipped in 20-30 clear water doubly, and in clear water, instill the nutrient solution of 10-15%, soak after 3-5 minute, pull out, three vacuum dehydrating at lower temperature are 3-5% to the moisture of rosebud, obtain rose tea finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510941814.XA CN105454586A (en) | 2015-12-16 | 2015-12-16 | Blood pressure-decreasing rose tea and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510941814.XA CN105454586A (en) | 2015-12-16 | 2015-12-16 | Blood pressure-decreasing rose tea and preparation method thereof |
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| CN105454586A true CN105454586A (en) | 2016-04-06 |
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| CN201510941814.XA Pending CN105454586A (en) | 2015-12-16 | 2015-12-16 | Blood pressure-decreasing rose tea and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831218A (en) * | 2016-06-02 | 2016-08-10 | 云南连宸食品有限公司 | Blueberry-containing flower moon cake and manufacturing method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1711871A (en) * | 2005-06-30 | 2005-12-28 | 西北农林科技大学 | Preparation of tea made from male buds of green eucommia ulmoides |
| CN102265959A (en) * | 2011-08-31 | 2011-12-07 | 唐夕蕾 | Fire-clearing and face-beautifying scented tea |
| CN102960492A (en) * | 2012-12-10 | 2013-03-13 | 大连创达技术交易市场有限公司 | Pressure-reducing health protection tea |
| CN103109954A (en) * | 2012-12-01 | 2013-05-22 | 安徽菊泰滁菊草本科技有限公司 | Preparation method of chrysanthemum tea |
| CN103229867A (en) * | 2013-04-24 | 2013-08-07 | 许伯宗 | Healthcare dark tea and preparation method of healthcare dark tea |
| CN103766537A (en) * | 2012-10-25 | 2014-05-07 | 陈志豪 | Lung-clearing scented tea and preparation method thereof |
| CN104304594A (en) * | 2014-11-12 | 2015-01-28 | 贵州遵义铭东商贸有限公司 | Preparation method for rose tea |
-
2015
- 2015-12-16 CN CN201510941814.XA patent/CN105454586A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1711871A (en) * | 2005-06-30 | 2005-12-28 | 西北农林科技大学 | Preparation of tea made from male buds of green eucommia ulmoides |
| CN102265959A (en) * | 2011-08-31 | 2011-12-07 | 唐夕蕾 | Fire-clearing and face-beautifying scented tea |
| CN103766537A (en) * | 2012-10-25 | 2014-05-07 | 陈志豪 | Lung-clearing scented tea and preparation method thereof |
| CN103109954A (en) * | 2012-12-01 | 2013-05-22 | 安徽菊泰滁菊草本科技有限公司 | Preparation method of chrysanthemum tea |
| CN102960492A (en) * | 2012-12-10 | 2013-03-13 | 大连创达技术交易市场有限公司 | Pressure-reducing health protection tea |
| CN103229867A (en) * | 2013-04-24 | 2013-08-07 | 许伯宗 | Healthcare dark tea and preparation method of healthcare dark tea |
| CN104304594A (en) * | 2014-11-12 | 2015-01-28 | 贵州遵义铭东商贸有限公司 | Preparation method for rose tea |
Non-Patent Citations (1)
| Title |
|---|
| 福建省福安农业专科学校: "《茶叶制造学》", 31 January 1962, 农业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831218A (en) * | 2016-06-02 | 2016-08-10 | 云南连宸食品有限公司 | Blueberry-containing flower moon cake and manufacturing method thereof |
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Application publication date: 20160406 |