CN106212791A - A kind of processing method of rose tea - Google Patents
A kind of processing method of rose tea Download PDFInfo
- Publication number
- CN106212791A CN106212791A CN201610759565.7A CN201610759565A CN106212791A CN 106212791 A CN106212791 A CN 106212791A CN 201610759565 A CN201610759565 A CN 201610759565A CN 106212791 A CN106212791 A CN 106212791A
- Authority
- CN
- China
- Prior art keywords
- dry
- tea
- flower
- flos rosae
- ancient tree
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
For solving the deficiencies in the prior art, the processing method that the invention provides a kind of rose tea, including preparation, the processing of ancient tree purple tea and mixing Flos Rosae Rugosae dry flower and the ancient tree purple tea of Flos Rosae Rugosae dry flower.Wherein: the preparation method of described Flos Rosae Rugosae dry flower includes: S1. flower is plucked and Preliminary screening；S2. microwave drying；S3. multistage classification thermal convection current is dried；S4. store.Step S2 and step S3 is the most airtight carries out.The processing method of described ancient tree purple tea includes: select materials: select the purple young tea leaves of more than the 500 years age of trees, prepares ancient tree purple tea after withering, complete, knead, dry, fermenting.The method of described mixing Flos Rosae Rugosae dry flower and ancient tree purple tea is: according to weight/mass percentage composition be: Flos Rosae Rugosae dry flower 55 75%, ancient tree purple tea 25 45%, described Flos Rosae Rugosae dry flower and described ancient tree purple tea is mixed, obtains described rose tea.The present invention uses the rosebud of special time as dry object, and ancient tree purple tea makes the Flos Rosae Rugosae purple tea taste mellow finally given, the fragrance of flowers is strong and has special nectar fragrance in cooperation.
Description
Technical field
The invention belongs to Folium Camelliae sinensis preparing technical field, the processing method particularly relating to a kind of rose tea.
Background technology
Flos Rosae Rugosae originates in China, and cultivation history is long.Plant Taxonomy is a kind of Rosaceae chamiso (Rosa
Rugosa), being a series of general designation spending the most gorgeous cultivar of Rosa in daily life, these cultivars also can claim
Do Chinese rose or Flos Rosae Multiflorae.
Flos Rosae Rugosae, in addition to as ornamental flower, is also equipped with other purposes multiple, and wherein rose tea is that it is common
A kind of in processing using method.Existing rose tea is rose tea or rose and green tea, mainly has: regulate the flow of vital energy and blood, soothing liver-QI
Resolving depression, lowering blood-fat and reducing weight, skin moistening skin care etc. act on, and are of miraculous efficacy women's dysmenorrhoea, menoxenia especially.Existing rose tea
In the manufacture method of Flos Rosae Rugosae dry flower have a lot, two kinds of wherein following manufacture methods are existing the most commonly used manufacture methods:
The first is simplest air-drying, it is only necessary to fresh rose flower is placed in dry, room with good ventilation and shakeouts or hang up properly, Flos Rosae Rugosae
Flower natural air drying.In the case of temperature is not less than 15 DEG C, fresh rose flower will air-dry for general four to six days.
The second is then to dry with microwave oven, and its advantage is the shortest, is wrapped by flower and adds in microwave oven
The time of hot 20-30 second i.e. can get Flos Rosae Rugosae dry flower.
But there is following problems in the manufacture method of existing Flos Rosae Rugosae dry flower:
1. air-dry the drying time needed oversize, easily cause the fragrance of a flower and run off.
2. common microwave stove dry technology dry mass is unstable, and easily cause Flos Rosae Rugosae burned, cooked-on or dry not
The problem such as thoroughly.
The problems referred to above have had a strong impact on product mouthfeel and the nutritive value thereof of rose tea.
Summary of the invention
For solving prior art rose tea mouthfeel and the problem of nutritive value instability, the invention provides a kind of Flos Rosae Rugosae
The processing method of scented tea, including preparation, the processing of ancient tree purple tea and mixing Flos Rosae Rugosae dry flower and the ancient tree purple tea of Flos Rosae Rugosae dry flower.Its
In:
The preparation method of described Flos Rosae Rugosae dry flower is: first plucks fresh rose flower and screens, then plucking the flower obtained
Fresh rose flower after screening is dried process, obtains the moisture content Flos Rosae Rugosae dry flower less than 8.5%.
The processing method of described ancient tree purple tea is: first pluck the purple Folium Camelliae sinensis of ancient tree, is then passed through withering, completes, rubs
Twist with the fingers, dry and ferment after prepare ancient tree purple tea.
The method of described mixing Flos Rosae Rugosae dry flower and ancient tree purple tea is:
According to weight/mass percentage composition it is: Flos Rosae Rugosae dry flower 55-75%, ancient tree purple tea 25-45%, by described Flos Rosae Rugosae dry flower and described ancient tree
Purple tea mixes.
Further, the preparation method of described Flos Rosae Rugosae dry flower includes:
S1. flower is plucked and Preliminary screening.
The time that described flower is plucked is between 5:00-9:30 in the morning.The screening criteria of described Preliminary screening is: choose
Unopened alabastrum.
S2. microwave drying.
Putting in microwave drier by step S1 gained alabastrum, controlling dry environment is: dry-bulb temperature 60-70 DEG C, wet
Bulb temperature 4-6 DEG C.Microwave drying 1-3 hour.
S3. thermal convection current obtains target product after drying.
Putting in thermal convection current drying device by step S2 gained alabastrum, controlling dry environment is: dry-bulb temperature 30-80 DEG C,
Wet bulb temperature 4-8 DEG C is dried to obtaining described Flos Rosae Rugosae dry flower.
S4. store.
The Flos Rosae Rugosae dry flower that step S3 is dried to obtain stores stand-by in the environment being dried, closing.
Further, choosing unopened alabastrum described in step S1 is: the alabastrum of moisture content 60-90%.
Preferably, the alabastrum of moisture content 80% is selected.
Further, also need to before microwave drying described in step S2 carry out programmed screening.The standard of programmed screening is:
Select complete and that relative volume deviation is less than 10% alabastrum.
Further, described thermal convection current is dried 5 sections of drying processes of employing, and the concrete control condition of each processing step is:
1). controlling dry environment is dry-bulb temperature 30-50 DEG C, wet bulb temperature 6-8 DEG C.Drying time is 6-12 hour.
2). controlling dry environment is dry-bulb temperature 40-60 DEG C, wet bulb temperature 5-7 DEG C.Drying time is 6-12 hour.
3). controlling dry environment is dry-bulb temperature 50-70 DEG C, wet bulb temperature 4-6 DEG C.Drying time is 6-12 hour.
4). controlling dry environment is dry-bulb temperature 60-80 DEG C, wet bulb temperature 4-6 DEG C.Drying time is 0.5-3 hour.
5). controlling dry environment is dry-bulb temperature 60-80 DEG C, wet bulb temperature 4-6 DEG C.It is dried to obtaining target product.
Further, microwave drying described in step S2 is dried to enter the most continuously with thermal convection current described in step S3
OK.
Further, microwave drying described in step S2 is dried in closed environment with thermal convection current described in step S3 and carries out.
Further, target product described in step S3 is the Flos Rosae Rugosae dry flower that moisture content is less than 8.5%.
Preferably, target product described in step S3 is the Flos Rosae Rugosae dry flower of moisture content 4.5%-8.0%.
Further, the method for described processing ancient tree purple tea is:
Select materials, select the 3-4 month, the ancient tree purple tea leaf of bud one leaf.
Withering, the ancient tree purple tea leaf within plucking a day is placed in withering trough, makes described ancient tree purple tea leaf dehydration 32-
38%。
Complete, by wither process after ancient tree purple tea leaf at 120-140 DEG C parch to medium well.
Kneading, the ancient tree purple tea rolling after completing becomes slice in 10-15 minute.
Drying, the ancient tree purple tea leaf after kneading shines to moisture content less than 10% under 25-32 DEG C of daylight.
Fermentation, the natural fermentation three in temperature 18-28 DEG C, the humidity environment less than 13% of the ancient tree purple tea leaf after drying
Individual month, obtain described ancient tree purple tea.
Preferably, described ancient tree purple tea leaf is the age of tree purple Folium Camelliae sinensis of more than 500 years.
Further, the processing method of described rose tea also includes: at 25-32 after Flos Rosae Rugosae dry flower and the mixing of ancient tree purple tea
Dry under DEG C daylight.Described drying operates the moisture content that can reduce in rose tea further, improves its pot-life.
Preferably, dry under 25-32 DEG C of daylight in airtight environment after Flos Rosae Rugosae dry flower and the mixing of ancient tree purple tea.Airtight
Environment can play and prevent from external dust and foreign body to be mixed in scented tea causing scented tea the problems such as Quality Down, mouthfeel mix occur.
It is an advantage of the current invention that:
1. the present invention uses the rosebud of particular point in time as dry object, coordinates ancient tree purple tea, makes the rose finally given
Rare colored purple tea, taste mellow, the fragrance of flowers is strong and has special nectar fragrance.
2. the present invention utilizes microwave to coordinate multi-stage thermal convection drying means, is possible not only to realize Flos Rosae Rugosae indeformable, constant
Color, the technical purpose of appearance looks elegant, and the internal nutritive value of Flos Rosae Rugosae can be sufficiently reserved.
3. use Flos Rosae Rugosae dry flower drying means of the present invention to utilize accurate temperature, relative humidity control system, pass through
Accurate moisture control achieves stable Flos Rosae Rugosae dry flower and quantifies to produce.The Flos Rosae Rugosae dry flower steady quality obtained, final products
Moisture content can reach the quality standard less than 8.5%.
Flos Rosae Rugosae purple tea the most of the present invention not only has regulates the flow of vital energy and blood, soothing liver-QI for relieving depression, lowering blood-fat and reducing weight, skin moistening skin care, softening blood
Pipe, blood pressure lowering, nourishing the stomach protect the effect of stomach, have effect of conditioning to women's dysmenorrhoea, menoxenia, and have prevention laser high myopia
And detachment of retina, can promote vision, improve sleep effect.
Detailed description of the invention
In order to make the purpose of the present invention, technical scheme and advantage clearer, the most detailed to the present invention below
Explanation.Should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not intended to limit the present invention.
According to one embodiment of present invention, the processing method of a kind of rose tea, including preparation, the ancient tree of Flos Rosae Rugosae dry flower
The processing of purple tea and mixing Flos Rosae Rugosae dry flower and ancient tree purple tea.Wherein:
The preparation method of described Flos Rosae Rugosae dry flower includes:
S1. flower is plucked and Preliminary screening.
The time that described flower is plucked is between 5:00-9:30 in the morning.The screening criteria of described Preliminary screening is: choose
Unopened alabastrum.Described choose the alabastrum that unopened alabastrum is moisture content 60-90%, be wherein about the flower of 80% with moisture content
Flower bud is preferred.
Numerous studies through applicant find, the Flos Rosae Rugosae obtained without plucking time is to the final products of Flos Rosae Rugosae dry flower
Quality impact is very big, and it main reason is that: the aroma source of Flos Rosae Rugosae has a kind of oil cell in petal, and it can constantly be secreted
Going out fragrant aromatic oil, because aromatic oil is easy to volatilization, when the flowers are in blossom when, aromatic oil will dissipate together along with moisture
Issuing, here it is the fragrance of a flower that people smell, Flos Rosae Rugosae is opened gradually along with Flos Rosae Rugosae, and its interior oil cell constantly distributes fragrance
Oil also gradually inactivates, and therefore, the Flos Rosae Rugosae dry flower product higher in order to obtain quality, the Flos Rosae Rugosae needing special time period to pluck does
Flower.And the fresh Flos Rosae Rugosae that morning plucks between 5:00-9:30 is mainly rosebud, the most unopened rosebud is due to it
Aromatic oil not yet runs off, and its fragrance of a flower is locked in inside alabastrum, and oil cell still has greater activity, so, use Flos Rosae Rugosae
Flower bud is dried the final dry products of acquisition and has higher product.
The moisture content of rosebud has typically represented the biological activity of this rosebud, the too low rosebud of moisture content its
Biological activity is too low, and the aromatic-oil content that inside is contained is less, and oil cell activity is relatively low, is difficult to after drying obtain high-quality product
Product.The alabastrum that moisture content is too high, its alabastrum interior section cell generation imbibition ruptures, and alabastrum biological activity declines, difficult after drying
To obtain high-quality product.Therefore, the present invention select the alabastrum of moisture content 60-90% as thing to be dried, wherein with moisture content
The alabastrum of about 80% is preferred, and the rosebud of this moisture content has optimal aromatic-oil content and optimum oil cytoactive, Ke Yiyou
Effect provides the quality of final dry products.Additionally, due to dew on the rosebud of this time period harvesting, outside rosebud
The fragrance that table comes out is absorbed by dew, and employing just has the rosebud of dew to be dried can farthest retain rose
The flowery odour of rare flower, promotes the quality of final dry products.
According to one embodiment of present invention, described in step S1 flower pluck time period time optimal be the morning 6:30-
Between 9:00.This time period Apis does not also go out nest, will not affect Rose Essentielle because of Apis intersection gathering honey, and can make rose
Rare flower has special nectar fragrance.And, this stage rosebud grows to the fullest and unopened stage, in it
Aromatic oil and the nutrition content in portion are higher.Additionally, the dew of the condensation on rosebud is more in this time period, Ke Yiyou
Effect keyed rosebud spreads the aromatic oil sent.
S2. microwave drying.
Also need to before described microwave drying carry out programmed screening.The standard of programmed screening is: select complete and relative
The volume deviation alabastrum less than 10%.The processing step of described microwave drying is: first put into dry by step S1 gained fresh rose flower
In dry device, then starting microwave drying, controlling dry environment is dry-bulb temperature 65 DEG C, wet bulb temperature 5 DEG C, and drying time is 2
Hour.
According to an embodiment of invention, also need to before microwave drying smear the dew flexible material outside rosebud
All on rosebud.Applicant finds through research, although dew can effectively pin the virtue that rosebud comes out
Oleum sesami, but hot concentration effect can be caused in dry run, the problem causing Flos Rosae Rugosae uneven drying, and before it is dried will
Dew smears the aromatic oil being all possible not only to retain Flos Rosae Rugosae to greatest extent, and can reduce what dew brought to greatest extent
Uneven drying problem.
According to an embodiment of invention, the dry environment of microwave drying is: dry-bulb temperature 60 DEG C, wet bulb temperature 6 DEG C, dry
The dry time is 1 hour.
According to an embodiment of invention, the dry environment of microwave drying is: dry-bulb temperature 70 DEG C, wet bulb temperature 4 DEG C, dry
The dry time is 3 hours.
Applicant finds through research, uses the above-mentioned microwave drying under specific control condition can to Flos Rosae Rugosae from inside to outside
The high temperature that carries out quickly flow dry, so just can more comprehensively, more rationally reach to complete, sterilize and moulding effect in this link
Really so that the end product obtained has good shape and as much as possible can retain the original fragrance of a flower of Flos Rosae Rugosae and nutrition
It is worth.
According to one embodiment of present invention, the method for described programmed screening is: selects and has 2 layers of sieve with upper screen cloth
Selecting machine to screen, wherein the aperture of the superiors' screening is 1.9-2.2cm, and the reduction of upper sieve screen distance compared by every layer of screen cloth afterwards
5-10%, the aperture of orlop screen cloth is 0.8-1.0cm.By multistage screening, reject imperfect alabastrum therein, and according to rose
Rosebud is divided into multiple rank by the volume of rare alabastrum, so controls corresponding dried strip according to the volume rank of rosebud
Part can be obtained by stay-in-grade Flos Rosae Rugosae dry products.
S3. thermal convection current obtains target product after drying.
Applicant finds through research, only carries out microwave drying and is not sufficient to ensure that preferably blocking the present invention plucks gained
The peculiar honey fragrance of Flos Rosae Rugosae and guarantee degree of drying, therefore, applicant has invented microwave through research and has coordinated thermal convection current to be dried skill
Art.Thermal convection current is dried employing hot dry wind cyclic drying technology so that Flos Rosae Rugosae can accelerate the evaporation of moisture in dry run,
And be heated evenly, it is ensured that the quality of final products.
Microwave drying described in step S2 is dried with thermal convection current described in step S3 and is carried out continuously, and the two step is at same device
In complete, use same device method for continuous drying, can be prevented effectively from Flos Rosae Rugosae shift drying device time fragrance excessive, cold
But, the Flos Rosae Rugosae dry flower quality that the problem such as moisture regain causes declines.Microwave drying described in step S2 starts microwave in closed environment to be done
Dry device is carried out, and microwave drying closes microwave drier after completing, and starts thermal convection current drying device, and described thermal convection current is dried dress
Putting and utilizing electricity or the air stove of carbon, bavin is thermal source, with axial flow blower, heat exchanger adds hot-air by convection.Hot-air
Laminar flow carries out heat transmission through drip pan and material, and fresh air enters drying baker from air inlet and supplements, then arranges from moisture exhausting port
Go out, constantly supplement fresh air and constantly discharge damp-heat air, relative temperature suitable in so keeping drying baker, greatly
Part hot blast is circulated in case, and air inlet adds filter screen, makes dried object rapid draing in a free of contamination environment,
Ensure that the quality stability of end product.
The technique that described thermal convection current is dried is 5 sections of drying processes, and each segment process step is:
1). controlling dry environment is dry-bulb temperature 50 DEG C, and wet bulb temperature 8 DEG C, drying time is 6 hours.
2). controlling dry environment is dry-bulb temperature 60 DEG C, and wet bulb temperature 7 DEG C, drying time is 6 hours.
3). controlling dry environment is dry-bulb temperature 70 DEG C, and wet bulb temperature 6 DEG C, drying time is 6 hours.
4). controlling dry environment is dry-bulb temperature 80 DEG C, and wet bulb temperature 6 DEG C, drying time is 0.5 hour.
5). controlling dry environment is dry-bulb temperature 80 DEG C, and wet bulb temperature 6 DEG C is dried to obtaining target product.Described mesh
Mark product is the Flos Rosae Rugosae dry flower that moisture content is less than 8.5%.
According to one embodiment of present invention, the technique that described thermal convection current is dried is 5 sections of drying processes, each segment process step
For:
1). controlling dry environment is dry-bulb temperature 30 DEG C, and wet bulb temperature 6 DEG C, drying time is 12 hours.
2). controlling dry environment is dry-bulb temperature 40 DEG C, and wet bulb temperature 5 DEG C, drying time is 12 hours.
3). controlling dry environment is dry-bulb temperature 50 DEG C, and wet bulb temperature 4 DEG C, drying time is 12 hours.
4). controlling dry environment is dry-bulb temperature 60 DEG C, and wet bulb temperature 4 DEG C, drying time is 3 hours.
5). controlling dry environment is dry-bulb temperature 60 DEG C, and wet bulb temperature 4 DEG C is dried to obtaining target product.Described mesh
Mark product is the Flos Rosae Rugosae dry flower that moisture content is less than 8.5%.
According to one embodiment of present invention, step 1) optimum drying condition is dry-bulb temperature 45 DEG C, wet bulb temperature 7 DEG C.
Drying time is 10 hours.Step 2) optimum drying condition is dry-bulb temperature 55 DEG C, wet bulb temperature 6 DEG C.Drying time is 10 little
Time.Step 3) optimum drying condition is dry-bulb temperature 60 DEG C, wet bulb temperature 5 DEG C.Drying time is 10 hours.Step 4) is the most dry
Dry condition is dry-bulb temperature 65 DEG C, wet bulb temperature 5 DEG C.Drying time is 2 hours.Step 5) optimum drying condition is dry-bulb temperature
65 DEG C, wet bulb temperature 5 DEG C.Being about 5 hours drying time, drying time determines according to pattern situation of change, when Flos Rosae Rugosae presents
The moisture content Flos Rosae Rugosae dry flower less than 8.5% is obtained time slightly yellow.
Applicant finds through research, and Flos Rosae Rugosae needs to enter according to the moisture content difference within Flos Rosae Rugosae in dry run
Row drying condition targetedly controls, and no side Flos Rosae Rugosae can be run off original Rose Essentielle and inside in dry run in a large number
Nutrient substance.Applicant finds through research, and gradually stepping up baking temperature along with the decline of Flos Rosae Rugosae moisture content can be effective
Suppression Rose Essentielle and the loss of internal nutrient substance, its reason is when Flos Rosae Rugosae moisture content is higher, as used high temperature to do
Dry, aromatic oil in Flos Rosae Rugosae can be made and other nutrients are the most soluble in water and along with moisture volatilizees in a large number.Use the present invention
Gradually heat up dry method, in the higher employing cold drying of Flos Rosae Rugosae moisture content, aromatic oil in suppression Flos Rosae Rugosae and other
The dissolving of nutrient substance, is attached in a large number on roseleaf along with the volatilization of moisture, aromatic oil and other nutrient substance or retains
Inside rosebud.Gradually rise temperature afterwards, owing to the moisture in now Flos Rosae Rugosae is not enough to dissolve substantial amounts of virtue
Oleum sesami and other nutrient substance, therefore can retain a large amount of aromatic oil and other nutrient substance ensureing to be dried the most simultaneously,
Thus ensure that the dry Flos Rosae Rugosae dry flower obtained is compared flower and also remained with the fragrance of a flower and the nutrient substance of more than 70%.Existing rose
Rare colored dry technology is compared flower and is typically only capable to remain with the fragrance of a flower and the nutrient substance of less than 50%.
According to one embodiment of present invention, with Flos Rosae Rugosae dry flower drying means of the present invention, by controlling above-mentioned thermal convection current work
Skill condition can obtain the Flos Rosae Rugosae dry flower that moisture content is 4.5-8.0%.
The moisture content of Flos Rosae Rugosae of the present invention carries out experiment according to the water content detection experimental standard of alternative tea and measures acquisition.
According to one embodiment of present invention, above-mentioned thermal convection current drying device is self-circulating wind thermal convection current drying device, should
Add dehydrating unit outside device and baking oven, the humid air that exhaust outlet is discharged can be dried as being entered by air inlet after dry air
In baking oven.Using sealing and circulating to air-dry dry is possible to prevent Flos Rosae Rugosae moisture regain, external dust/foreign body intrusion etc. to cause final being dried product
The problem that quality is unstable.
The method of described processing ancient tree purple tea is:
Select materials, select the 3-4 month, the ancient tree purple tea leaf of bud one leaf.Described ancient tree is age of tree trees more than 500 years.
Withering, the ancient tree purple tea leaf within plucking a day is placed in withering trough, makes described ancient tree purple tea leaf dehydration 32-
38%。
Complete, by wither process after ancient tree purple tea leaf at 120-140 DEG C parch to medium well.
Kneading, the ancient tree purple tea rolling after completing becomes slice in 10-15 minute.
Drying, the ancient tree purple tea leaf after kneading shines to moisture content less than 10% under 25-32 DEG C of daylight.
Fermentation, the natural fermentation three in temperature 18-28 DEG C, the humidity environment less than 13% of the ancient tree purple tea leaf after drying
Individual month, obtain described ancient tree purple tea.
The method of described mixing Flos Rosae Rugosae dry flower and ancient tree purple tea is:
According to weight/mass percentage composition it is: Flos Rosae Rugosae dry flower 55-75%, ancient tree purple tea 25-45%, by described Flos Rosae Rugosae dry flower and described ancient tree
Purple tea mixes.Described dry in closed environment under 25-32 degree Celsius of daylight, obtain rose tea.
It is an advantage of the current invention that:
1. the present invention uses the rosebud of particular point in time as dry object, coordinates ancient tree purple tea, makes the rose finally given
Rare colored purple tea, taste mellow, the fragrance of flowers is strong and has special nectar fragrance.
2. the present invention utilizes microwave to coordinate multi-stage thermal convection drying means, can obtain indeformable, invariant color, outward appearance
Flos Rosae Rugosae dry flower attractive in appearance, makes the rose tea finally given have splendid external form.
3. use Flos Rosae Rugosae dry flower drying means of the present invention to utilize accurate temperature, relative humidity control system, pass through
Multilevel drying technology makes the Flos Rosae Rugosae dry flower that is dried to obtain, and not only the fragrance of flowers is strong, and nutrition content is the highest.
Flos Rosae Rugosae purple tea the most of the present invention not only has regulates the flow of vital energy and blood, soothing liver-QI for relieving depression, lowering blood-fat and reducing weight, skin moistening skin care, softening blood
Pipe, blood pressure lowering, nourishing the stomach protect the effect of stomach, have effect of conditioning to women's dysmenorrhoea, menoxenia, and have prevention laser high myopia
And detachment of retina, can promote vision, improve sleep effect.
It should be noted that and understand, in the case of without departing from the spirit and scope required by the claims in the present invention, energy
Enough present invention to foregoing detailed description make various modifications and improvements.It is therefore desirable to the scope of the technical scheme of protection is not subject to
The restriction of given any specific exemplary teachings.
Claims (10)
1. the processing method of a rose tea, it is characterised in that include the preparation of Flos Rosae Rugosae dry flower, the processing of ancient tree purple tea and mix
Close Flos Rosae Rugosae dry flower and ancient tree purple tea；Wherein:
The preparation method of described Flos Rosae Rugosae dry flower is: first plucks fresh rose flower and screens plucking the flower obtained；Then
Fresh rose flower after screening is dried process, obtains the moisture content Flos Rosae Rugosae dry flower less than 8.5%；
The processing method of described ancient tree purple tea is: first pluck the purple Folium Camelliae sinensis of ancient tree, is then passed through withering, completes, kneads, shines
Do and after fermentation, prepare ancient tree purple tea；
The method of described mixing Flos Rosae Rugosae dry flower and ancient tree purple tea is:
According to weight/mass percentage composition it is: Flos Rosae Rugosae dry flower 55-75%, ancient tree purple tea 25-45%, by described Flos Rosae Rugosae dry flower and described ancient tree
Purple tea mixes.
The processing method of rose tea the most according to claim 1, it is characterised in that the fresh rose flower of described harvesting is: contain
The rosebud of water rate 60-90%.
The processing method of rose tea the most according to claim 1, it is characterised in that the preparation method bag of described Flos Rosae Rugosae dry flower
Include:
S1. flower is plucked and Preliminary screening；
The time that described flower is plucked is between 5:00-9:30 in the morning；The screening criteria of described Preliminary screening is: choose out
The alabastrum put；
S2. microwave drying；
Putting in microwave drier by step S1 gained alabastrum, controlling dry environment is: dry-bulb temperature 60-70 DEG C, wet bulb temperature
Spend 4-6 DEG C, microwave drying 1-3 hour；
S3. thermal convection current is dried；
Putting in thermal convection current drying device by step S2 gained alabastrum, controlling dry environment is: dry-bulb temperature 30-80 DEG C, wet bulb
Temperature 4-8 DEG C, is dried to obtaining described Flos Rosae Rugosae dry flower；
S4. store；
The Flos Rosae Rugosae dry flower that step S3 is dried to obtain be placed in dry, close environment in store stand-by.
The processing method of rose tea the most according to claim 3, it is characterised in that also need before microwave drying described in step S2
Programmed screening to be carried out；The standard of programmed screening is: select complete and that relative volume deviation is less than 10% alabastrum.
The processing method of rose tea the most according to claim 3, it is characterised in that described thermal convection current is dried and includes following step
Rapid:
1) controlling dry environment is dry-bulb temperature 30-50 DEG C, wet bulb temperature 6-8 DEG C；Drying time is 6-12 hour；
2) controlling dry environment is dry-bulb temperature 40-60 DEG C, wet bulb temperature 5-7 DEG C；Drying time is 6-12 hour；
3) controlling dry environment is dry-bulb temperature 50-70 DEG C, wet bulb temperature 4-6 DEG C；Drying time is 6-12 hour；
4) controlling dry environment is dry-bulb temperature 60-80 DEG C, wet bulb temperature 4-6 DEG C；Drying time is 0.5-3 hour；
5) controlling dry environment is dry-bulb temperature 60-80 DEG C, wet bulb temperature 4-6 DEG C；It is dried to obtaining target product.
The processing method of rose tea the most according to claim 3, it is characterised in that microwave drying described in step S2 and step
Thermal convection current described in S3 is dried and is carried out continuously in the same apparatus.
The processing method of rose tea the most according to claim 6, it is characterised in that microwave drying described in step S2 and step
Thermal convection current described in S3 is dried in closed environment and carries out.
The processing method of rose tea the most according to claim 1, it is characterised in that the processing method bag of described ancient tree purple tea
Include:
Select materials, select the 3-4 month, the ancient tree purple tea leaf of bud one leaf；
Withering, the ancient tree purple tea leaf within plucking a day is placed in withering trough, makes described ancient tree purple tea leaf dehydration 32-38%；
Complete, by the ancient tree purple tea leaf after processing that withers at 120-140 degree Celsius of lower parch to medium well；
Kneading, the ancient tree purple tea rolling after completing becomes slice in 10-15 minute；
Drying, the ancient tree purple tea leaf after kneading shines to moisture content less than 10% under 25-32 degree Celsius of daylight；
Fermentation, the natural fermentation three in temperature 18-28 degree Celsius, the humidity environment less than 13% of the ancient tree purple tea leaf after drying
Individual month, obtain described ancient tree purple tea.
The processing method of rose tea the most according to claim 1, it is characterised in that the processing method of described rose tea is also
Including: dry under 25-32 degree Celsius of daylight after Flos Rosae Rugosae dry flower and the mixing of ancient tree purple tea.
The processing method of rose tea the most according to claim 9, it is characterised in that mixed Flos Rosae Rugosae dry flower and ancient tree
Purple tea dries in airtight environment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610759565.7A CN106212791A (en) | 2016-08-30 | 2016-08-30 | A kind of processing method of rose tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610759565.7A CN106212791A (en) | 2016-08-30 | 2016-08-30 | A kind of processing method of rose tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106212791A true CN106212791A (en) | 2016-12-14 |
Family
ID=58071449
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610759565.7A Pending CN106212791A (en) | 2016-08-30 | 2016-08-30 | A kind of processing method of rose tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106212791A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107950716A (en) * | 2017-12-15 | 2018-04-24 | 柳州市汉象教育咨询有限责任公司 | A kind of preparation method of rose tea |
| CN111964394A (en) * | 2020-08-24 | 2020-11-20 | 云南柏莎健康产业有限公司 | Tertiary drying system of rose and drying device thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1981585A (en) * | 2005-12-14 | 2007-06-20 | 李虹枚 | Flowery pu'er tea |
| CN104605054A (en) * | 2015-02-12 | 2015-05-13 | 东莞市大益茶业科技有限公司 | Rose and Pu'er bagged tea and preparation method thereof |
| CN105341229A (en) * | 2015-12-04 | 2016-02-24 | 镇江市丹徒区茗缘茶叶专业合作社 | Rose tea and preparation method thereof |
-
2016
- 2016-08-30 CN CN201610759565.7A patent/CN106212791A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1981585A (en) * | 2005-12-14 | 2007-06-20 | 李虹枚 | Flowery pu'er tea |
| CN104605054A (en) * | 2015-02-12 | 2015-05-13 | 东莞市大益茶业科技有限公司 | Rose and Pu'er bagged tea and preparation method thereof |
| CN105341229A (en) * | 2015-12-04 | 2016-02-24 | 镇江市丹徒区茗缘茶叶专业合作社 | Rose tea and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107950716A (en) * | 2017-12-15 | 2018-04-24 | 柳州市汉象教育咨询有限责任公司 | A kind of preparation method of rose tea |
| CN111964394A (en) * | 2020-08-24 | 2020-11-20 | 云南柏莎健康产业有限公司 | Tertiary drying system of rose and drying device thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103947810B (en) | Peony black tea, its preparation method and application | |
| CN104430951B (en) | A kind of black tea illumination deterioration method | |
| CN103947779B (en) | A kind of processing technology of purple light tribute tea | |
| JP3546312B2 (en) | Fermentation method of tea leaves in the manufacturing process of black tea etc. | |
| CN103493922A (en) | Processing method for organic jasmine flower green tea | |
| CN103141596A (en) | High-aroma oolong black tea and making method thereof | |
| CN106260149A (en) | A kind of preparation method of Flos Jasmini Sambac yellow tea | |
| CN109170037A (en) | A kind of processing method of floral type white tea | |
| CN106615275A (en) | Processing method for black tea | |
| CN104365883B (en) | A kind of processing method of photovoltaic green tea | |
| CN213454665U (en) | Green tea withers with placing case | |
| CN104054858B (en) | Summer high-perfume type black tea and preparation method thereof | |
| CN105707315A (en) | Preparation technology of health-care black tea with lemon fragrance | |
| CN107712200A (en) | Lonicera flower tea preparation technology | |
| CN104605074A (en) | Honeysuckle tea preparation method | |
| CN107125403A (en) | A kind of preparation method of sweet osmanthus narcissus tea | |
| CN106212791A (en) | A kind of processing method of rose tea | |
| CN107333916A (en) | A kind of white tea processing technology | |
| CN107751496A (en) | A kind of dandelion black tea and preparation method thereof | |
| CN105716375B (en) | A kind of method of heat pump drying campanulaceae | |
| CN105941760A (en) | Duranta repens tea and preparation method thereof | |
| CN107712123A (en) | A kind of fermentation process of fragrant black tea | |
| CN107439707A (en) | A kind of preparation method of mulberry leaf jasmine tea | |
| CN108850307B (en) | Preparation method of rose tea | |
| CN106900893A (en) | Mount Huang coloured silk tea and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161214 |