CN105494792A - Yam rose tea capable of tonifying spleen and preparation method thereof - Google Patents
Yam rose tea capable of tonifying spleen and preparation method thereof Download PDFInfo
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- CN105494792A CN105494792A CN201510941562.0A CN201510941562A CN105494792A CN 105494792 A CN105494792 A CN 105494792A CN 201510941562 A CN201510941562 A CN 201510941562A CN 105494792 A CN105494792 A CN 105494792A
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- rosebud
- rose tea
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- moisture
- yam
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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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a yam rose tea capable of tonifying the spleen and a preparation method thereof. The yam rose tea capable of tonifying the spleen is prepared from, by weight, 100-200 parts of fresh roses, 20-30 parts of bamboo leaves, 10-12 parts of lemons, 1-3 parts of salt, 4-6 parts of date syrup, 1-3 parts of towel gourd flowers and 4-6 parts of iron stick yam. The prepared yam rose tea has the advantages of emitting a fragrance striking the nose and having a bright color; yam and other materials are prepared into a nutrient solution to brew the rose tea, so that the rose tea has the healthcare effect of tonifying the spleen.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of Chinese yam spleen-strengtheningporridge 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 Chinese yam spleen-strengtheningporridge rose tea and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of Chinese yam spleen-strengtheningporridge 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, jujube slurry 4-6, sponge gourd flower 1-3, iron rod yam 4-6.
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, starched by jujube, sponge gourd spends and iron rod yam mixes, add 4-8 water doubly, after big fire is boiled, 10-20 minute stewed by little fire, after cooling, filters, 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 Chinese yam etc. to make nutrient solution and soaks rose tea, also make rose tea with health-care efficacies such as invigorating the spleen.
Detailed description of the invention
A kind of Chinese yam spleen-strengtheningporridge rose tea, the weight proportion between each raw material components is: new fresh-rose 100, the leaf of bamboo 20, lemon 10, salt 1, jujube slurry 4, sponge gourd spend 1, iron rod yam 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%; 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, starched by jujube, sponge gourd spends and iron rod yam mixes, and adds the water of 4 times, after big fire is boiled, little fire is stewed 10 minutes, after cooling, filters, 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 Chinese yam spleen-strengtheningporridge 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, jujube slurry 4-6, sponge gourd flower 1-3, iron rod yam 4-6.
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, starched by jujube, sponge gourd spends and iron rod yam mixes, add 4-8 water doubly, after big fire is boiled, 10-20 minute stewed by little fire, after cooling, filters, 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 |
|---|---|---|---|
| CN201510941562.0A CN105494792A (en) | 2015-12-16 | 2015-12-16 | Yam rose tea capable of tonifying spleen and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510941562.0A CN105494792A (en) | 2015-12-16 | 2015-12-16 | Yam rose tea capable of tonifying spleen and preparation method thereof |
Publications (1)
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| CN105494792A true CN105494792A (en) | 2016-04-20 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510941562.0A Pending CN105494792A (en) | 2015-12-16 | 2015-12-16 | Yam rose tea capable of tonifying spleen and preparation method thereof |
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Citations (8)
| 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 |
| 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 |
| CN103461602A (en) * | 2013-09-24 | 2013-12-25 | 国家林业局泡桐研究开发中心 | Preparation method of high-VC-content persimmon-leaf 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 |
| CN104522253A (en) * | 2014-12-31 | 2015-04-22 | 广州至信中药饮片有限公司 | Spleen and stomach strengthening tea and preparing method thereof |
-
2015
- 2015-12-16 CN CN201510941562.0A patent/CN105494792A/en active Pending
Patent Citations (8)
| 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 |
| CN103229867A (en) * | 2013-04-24 | 2013-08-07 | 许伯宗 | Healthcare dark tea and preparation method of healthcare dark tea |
| CN103461602A (en) * | 2013-09-24 | 2013-12-25 | 国家林业局泡桐研究开发中心 | Preparation method of high-VC-content persimmon-leaf 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 |
| CN104522253A (en) * | 2014-12-31 | 2015-04-22 | 广州至信中药饮片有限公司 | Spleen and stomach strengthening tea and preparing method thereof |
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 * |
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Application publication date: 20160420 |
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