CN106942438A - A kind of preparation method of biofermentation rose tea - Google Patents
A kind of preparation method of biofermentation rose tea Download PDFInfo
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- CN106942438A CN106942438A CN201710313024.6A CN201710313024A CN106942438A CN 106942438 A CN106942438 A CN 106942438A CN 201710313024 A CN201710313024 A CN 201710313024A CN 106942438 A CN106942438 A CN 106942438A
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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
Abstract
The present invention relates to a kind of preparation method of biofermentation rose tea, Pingyin polyphyll red rose is used for raw material, draw the advantage of basis processing, its production technology is innovated, to effective broken wall of Petal, while ensureing the vigor of cell tissue, not only a greater degree of reservation of the self-value of product is improved, the generation and conversion of beneficial element are improved again, farthest improve the comprehensive value of rose.Product design convolution is into strand, and the purplish red, soup look of color and luster Huang profit is pale brown bright, and taste glycol is dense, and the ripe perfume (or spice) of flowers and fruits honey smelt brews multiple orange coloured silk, aftertaste is clearly unique.
Description
Technical field
The invention belongs to jasmine tea preparing technical field, and in particular to a kind of preparation method of biofermentation rose tea.
Background technology
The Pingyin polyphyll red rose of Shandong Province's Pingying County is national geography famous special product（GB/T 19696）, Pingyin thus have rose
The laudatory title in rare native place.Intend《Dictionary of medicinal plant》、《Compendium of Materia Medica》、《Food book on Chinese herbal medicine》It is many to the explanation of the composition of rose element
Plant volatile oil alcohols, terpene, general flavone, vitamin C, carrotene, amino acid, esters, phenolic acid, corn flower double glycosides, tanning, days
Right protective factors etc., are allowed to moisten foster body-building, promoting circulation of blood qi-regulating, the beneficial lung spleen of sharp liver and gall, the fragrance of food is sweet and refreshing, makes us refreshing refreshing, Gu claims monarch
Sub- medicine all kinds of diseases and ailments.
Current rose processing lacks innovation still based on conventional art, and rose tea is also generally flower convection drying or added
It is added in other tealeaves, processing method is simple, and product is single, serious restriction rose industry is developed in depth and breadth to bioscience technology.
The content of the invention
The present invention draws the advantage of basis processing, its production technology is entered for above shortcomings in the prior art
Row innovation improves the self-value of product more there is provided a kind of preparation method of biofermentation rose tea
Reservation, the generation and conversion of beneficial element are improved again, the comprehensive value of Ping Yin Rose is farthest improved.
Technical solution of the present invention is as follows：
A kind of preparation method of biofermentation rose tea, step includes：
1）Fresh flower is plucked：In the new fresh-rose gone bad without dew fine day harvesting not damaged without damp and hot nothing.
2）Spread and wither：By step 1）The new fresh-rose of harvesting is transferred to room of withering, and rose material is evenly laid out to wither
On the guipure of machine, the flower material cm of thickness 6~8, guipure speed of service 3m/min, hot blast passes through flower from upper and lower vertical web band respectively
Material, 32~36 DEG C of hot blast temperature, 1 grade of air quantity control 28~36 DEG C of flower material temperature degree during withering, to flower after 50min~70min
Expect moisture content 78~80%, 7~8cm of thickness spreads completion of withering；
3）The de- valve of purifying, the selection by winnowing valve base of a fruit divide only：By step 2）Spread the flower material after withering and be transferred to purifying case, purifying case includes parallel
Upper and lower two layers of distribution, flower is expected in after 28~38 DEG C of insulation 50min in purifying case upper strata, into purifying case lower floor, again in 28
~38 DEG C of insulation 50min, then Purified mature is transferred to after vibratory sieve, Homogeneouslly-radiating, into de- valve machine, takes off dress on valve machine automatic
Electronic scale electromagnetic vibration groove, 40~50kg of blanking per minute after entering the winnowing machine flower base of a fruit only point, withers room into stand valve；
4）Petal withers：Flower material is withered into stand valve behind room, using step 2）Deteriorating machine, the flower material cm of thickness 6~8, withered
28~34 DEG C of flower material temperature degree, 45~55min are controlled in journey（It is preferred that 50min）Afterwards to flower material moisture content 60~63%, thickness 5~
7cm, petal withers completion；
5）Knead and wither：Step 4）Flower material is transferred to kneading machine and kneaded twice, the r/min of kneading machine rotating speed 56~58, is fed in rub barrel
In 4/5 rub barrel highly, knead process and keep 22~24 DEG C of room temperature, the % of humidity 85~90；Process is once kneaded, sky is followed successively by and rubs
10min, gently pressure 15min, weight 10min, sky rub 5min, after once kneading, and flower material enters flower bar airing and withered room, using step
2）Deteriorating machine, flower material thickness 5cm, during withering, 28~32 DEG C of temperature holding is cold when extremely flower material moisture content is 56~58%
But, secondary knead then is carried out；It is secondary to knead process, it is followed successively by sky and rubs 10min, gently presses 10min, weight 12min, sky to rub
3min；
6）Microorganism Rapid Fermentation：Step 5）It is secondary knead after flower material be transferred to fermenting cellar, control temperature 24~26 in fermenting cellar
DEG C, humidity 85~90%, flower material material thickness 60cm, addition aspergillus niger pure culture 10ml/70kg flower material, 180r/min rotations 3min makes
After strain is uniformly deeply distributed, control stockpile turns over bucket radiating in 28~38 DEG C of temperature during more than 38 DEG C, ferment 3.5~4.5h；
7）Dry and bakee：Flower material after fermentation, 38~42 DEG C of 2~2.5h of drying, to the % of moisture content 10~12, then it is warming up to 48~
55 DEG C, 25~35min is dried, to moisture content 6~8%, biofermentation rose tea is obtained.
Step 1）In, described rose, kind is Pingyin polyphyll red rose, is preferably planted in Pingyin jade belt river two sides mountain
Body impacts the rose of purplish red sandy soil.
Step 1）In, described rose, preferably half-open corolla or cup-shaped corolla, including spring rose and summer rose,
The spring rose is spent for the primary bud in grain rains to the Beginning of summer, and the summer flower is the new flower of sprouting of the Summer Solstice to Slight Heat then；Most preferably
Spring rose.
Step 1）In, 5 points to 10 points of the rose plucking time preferred morning or be thirty in the afternoon 3 to 6 points.
Step 2）In, described deteriorating machine, preferably 8 layers guipure, every layer of guipure is the wide stainless steel cloths of 1.2m, every layer of net
Band can isolated operation.
Step 2）In, the guipure, parallel motion, multilayer ladder enters formula transmission, voluntarily magic flower in motion.
Step 2）In, described room of withering controls 23~25 DEG C of interior space temperature, humidity 60~75%；Process of withering is excellent
Select 1h.
Step 3）In, the de- valve machine, in truncated cone, is constituted by inside and outside two barrels of concentric setting；Diameter in outer barrel
For 1m, under a diameter of 0.94m, interior bucket is centrifugation turning barrel：Upper a diameter of 0.88m, under a diameter of 0.86m, rotating speed 24r/min；It is interior
Bucket outer surface is respectively evenly equipped with the concave and convex stripe that depth is 0.88cm with outer barrel inner surface.
Step 3）In, the purifying case, size is long 1.8m, width 0.8m, high 0.9m, and bottom or so is provided with small ventilating holes,
Preferred standard electronic scale magnetic shake groove purifying case.
Step 4）In, wither in room and deteriorating machine operating process, state modulator is with step 2）；The preferred 50min of process of withering.
Step 5）In, it is gland the 3/5 of rub barrel height gently to press through journey, and weight process is gland the 2/ of the height of rub barrel
5。
Step 5）In, once knead after end, flower material rolled twig rate 70~80%, breaking-wall cell 50~60%；It is secondary to knead knot
Shu Hou, flower the material % of rolled twig rate 92~96, the % of breaking-wall cell 75~80.
Step 5）In, preferably 55 type kneading machines or 40 type kneading machines fill electronic scale vibra shoot automatic control.Due to petal soft tissue
Photosynthetic fiber cuticula, external force resistance is weak, and this type operates steadily, and is that Product processing of fine quality is laid a solid foundation.
Step 6）In, fermentation process is preferred to use parallel ferment bucket, and high 1m, diameter 1.6m, the upper and lower self-clinching that is equipped with are sealed
Lid, bottom is provided with uniform air-vent；The totally-enclosed automatic control regulation sterile working fermenting cellar of fermenting cellar preferred standard, air is automatic
Discharge into；The preferred 4h of fermentation time.
Biofermentation rose tea product of the present invention is stored below 15 DEG C and is preferred.
Preparation method of the present invention uses Pingyin polyphyll red rose for raw material, and high-quality composition is high, spend big valve thick.In process
The spontaneous conversion of the volatile oil alcohols of its own, polyphenols, will reach the optimal of the total compositions of Hua, need to be converted into its biochemistry
It is ripe.The flower effective element highest of maturation is bordering on, certain basis is accomplished fluently to its process operation and process technology.The plucking time of fresh flower
It is the objective condition of science production, need to abandons high temperature and high humidity period, in 5 points to 10 points of the fine day morning, is to 6 points thirty in the afternoon 3
Most preferably, concrete condition is relative combines, and safeguards its overall value.Not mature fragrance, phenols, alcohols, esters etc. are its inevitable evolution
With conversion, the element such as leaching-amino acid, general flavone, terpene, Hua Lvsu, carrotene, the carbohydrate of product higher value to be made is then
Need more preferable technique conversion.
Preparation method of the present invention, draws the advantage of basis processing, its production technology is innovated, had to Petal
Broken wall is imitated, while ensureing the vigor of cell tissue, not only a greater degree of reservation of the self-value of product is improved, is lifted again
The generation and conversion of beneficial element, farthest improves the comprehensive value of rose.Product design convolution is into strand, color and luster
Huang Run is purplish red, soup look is pale brown bright, and taste glycol is dense, the ripe perfume (or spice) of flowers and fruits honey smelt, and brews multiple orange coloured silk, aftertaste is clearly only
It is special.
Embodiment
To enable the above objects, features and advantages of the present invention more obvious understandable, below to the specific reality of the present invention
The mode of applying is described in detail.But the invention can be embodied in many other ways as described herein, this area
Technical staff can do similar improvement in the case of without prejudice to intension of the present invention, therefore the present invention is not by following public specific
The limitation of implementation.
Aspergillus niger pure culture used by the following embodiments of the present invention, is directly commercially available by market, or by with lower section
Method is prepared：
1）Prepare the culture poured into respectively after 200mlPDA culture mediums and 200ml Czapek's mediums, high pressure steam sterilization after sterilizing
It is standby after average 17ml culture mediums, cooling in each culture dish in ware；
PDA culture medium：Potato culture 200g, glucose 20g, agar 20g, water 1000ml, nature PH；121 DEG C of high pressures are steamed
Vapour sterilizing 30min；
Czapek's medium：Glucose 30g, sodium nitrate 3g, dipotassium hydrogen phosphate 1g, magnesium sulfate（MgSO4·7H2O）0.5g, potassium chloride
0.5g, ferrous sulfate 0.01g, agar 20g, distilled water 1000ml, 121 high pressure steam sterilization 30min；
2）5~25cm depths rose planting soil is taken, sample 10g is placed in 250 conical flasks of 90ml sterilized waters, is placed in 28
Soil supension is made in 180r/min concussions 30min in DEG C shaking table, is then diluted, respectively takes by 10-3,10-4,10-5 gradient
0.1ml is coated on PDA culture plates, each gradient in triplicate, by the culture medium flat plate of inoculation be placed in 28 DEG C it is incubated
Case is in culture, until growing bacterium colony, the dense flat board of the appropriate dilution of selection is fallen within the single bacterium of oese picking different shape
Line purifying is carried out on Czapek's medium, 28 DEG C incubated, it is grown up to after single bacterium colony, is transferred to oese picking colony
28 DEG C of cultures are after 4 DEG C of preservations on Czapek's medium；With oese from a small amount of thalline of picking and spore on preservation inclined-plane in Cha Shi
Rule on culture medium flat plate, it is incubated, carry out the activation of strain；5ml sterilized waters are taken to be placed on aspergillus niger streak plate,
Spore is gently scraped with oese, is placed in the conical flask for filling sterilized water, is beaten with rifle suction and spore suspension is made for several times, obtain black song
Mould pure culture.
Embodiment 1
A kind of preparation method of biofermentation rose tea, step includes：
1）Fresh flower is plucked：Grain rains to the Beginning of summer, harvesting not damaged was without the rotten fresh red rose of Pingyin polyphyll of damp and hot nothing in without dew fine day
Rare, harvesting is bordering on the half-open or cup-shaped rose corolla that will be opened of maturation, 5 points to 10 points of the plucking time morning or at 3 points in afternoon
Half to 6 points；
2）Spread and wither：By step 1）The new fresh-rose of harvesting is transferred to room of withering, and controls 23~25 DEG C of interior space temperature, wet
Degree 60~75%；Rose material is evenly laid out in deteriorating machine（Deteriorating machine：8 layers of guipure, every layer of guipure is the wide stainless steel wires of 1.2m
Net, every layer of guipure can isolated operation；Guipure, parallel motion, multilayer ladder enters formula transmission, voluntarily magic flower in motion）Guipure on, flower
Expect 6~8cm of thickness, guipure speed of service 3m/min, hot blast is expected from upper and lower vertical web band through flower respectively, hot blast temperature 32~
36 DEG C, 1 grade of air quantity, control 28~36 DEG C of flower material temperature degree during withering, to flower material moisture content 78% after 1h, 7~8cm of thickness,
Spread completion of withering；
3）The de- valve of purifying, the selection by winnowing valve base of a fruit divide only：By step 2）Spread the flower material after withering and be transferred to purifying case（Standard electronic scale magnetic shakes
Groove purifies case, and size is long 1.8m, width 0.8m, high 0.9m, and bottom or so is provided with small ventilating holes）, purifying case includes parallel distribution
Upper and lower two layers, flower is expected in after 28~38 DEG C of soaking time 50min in purifying case upper strata, into purifying case lower floor, again in 28
Then~38 DEG C of soaking time 50min, Purified mature is transferred to after vibratory sieve, Homogeneouslly-radiating, into de- valve machine（De- valve machine is in circle
Taper type, is constituted by inside and outside two barrels of concentric setting；A diameter of 1m in outer barrel, under a diameter of 0.94m, interior bucket for centrifugation turn
Bucket：Upper a diameter of 0.88m, under a diameter of 0.86m, rotating speed 24r/min；Inside and outside bucket inner surface is evenly equipped with the recessed of depth 0.88cm
Stria）, take off and automatic electronic scale electromagnetic vibration groove filled on valve machine, 40~50kg of blanking per minute enters after net point of the winnowing machine flower base of a fruit,
Withered room into stand valve；
4）Petal withers：Flower material is withered into stand valve behind room（Wither in room and deteriorating machine operating process, the same step of state modulator
2）, 6~8cm of flower material thickness）, using step 2）Deteriorating machine, controls 28~34 DEG C of flower material temperature degree, after 50min extremely during withering
Flower material moisture content 60~63%, 5~7cm of thickness, petal withers completion；
5）Knead and wither：Step 4）Flower material is transferred to 55 type kneading machines, and kneading machine dress electronic scale vibra shoot automatic control is kneaded twice, rubbed
Twister 56~58r/min of rotating speed, in rub barrel charging in 4/5 rub barrel highly, process of kneading keep 22~24 DEG C of room temperature, humidity 85~
90 %；Process is once kneaded, sky is followed successively by and rubs 10min, light pressure（Gland in rub barrel height 3/5 or so）15min, weight（Pressure
Cover rub barrel height 2/5 or so）10min, sky rub 5min, after once kneading（Once knead after end, flower material rolled twig rate
80%, breaking-wall cell 60%）, flower material enters flower bar airing and withered room, using step 2）Deteriorating machine, flower material thickness 5cm, process of withering
In, temperature is kept for 28~32 DEG C, when extremely flower material moisture content is 58%, and then cooling carries out secondary knead；It is secondary to knead process, according to
It is secondary to rub 10min for sky, gently press 10min, weight 12min, sky to rub 3min；（It is secondary to knead after end, flower material rolled twig rate 96%, cell
Broken wall 80%）；
6）Microorganism Rapid Fermentation：Step 5）It is secondary knead after flower material be transferred to standard totally-enclosed automatic control regulation sterile working fermentation
Room, air is discharged into automatically, 24~26 DEG C of temperature of control in fermenting cellar, humidity 85~90%, flower material material thickness 60cm, adds aspergillus niger
Pure culture（Buy in market）10ml/70kg flower material, 180r/min rotation 3min make strain uniformly deeply be distributed after, control stockpile exist
28~38 DEG C of temperature, turns over bucket radiating during more than 38 DEG C, ferment 4h, and fermentation process is using parallel ferment bucket, high 1m, diameter 1.6m, upper,
Under be equipped with from buckled seal cover, bottom is provided with uniform air-vent；
7）Dry and bakee：Flower material after fermentation, 38~42 DEG C of drying 2h, to moisture content 12%, are then warming up to 48~55 DEG C, drying
20min, to moisture content 6%, obtains biofermentation rose tea.
Biofermentation rose tea manufactured in the present embodiment：Less than 15 DEG C storage, jasmine tea dry product profile convolution into strand shape,
Below diameter 1mm, the color and luster Huang purplish red, aubergine of profit is alternate with golden yellow to be coexisted, and rose gives off a strong fragrance, and has no irritating odor；Nothing
Rose calyx, rose holder and other impurities；2 years nothings of storage do not go bad；When brewing, petal is fully deployed, and soup look is pale brown bright,
Taste glycol is dense, and that smells has the ripe perfume (or spice) of nectar, and 6 still orange coloured silks are brewed repeatedly, and aftertaste is clearly unique.
Embodiment 2
A kind of preparation method of biofermentation rose tea, step includes：
1）Fresh flower is plucked：Grain rains to the Beginning of summer, harvesting not damaged was without the rotten plantation of damp and hot nothing in Pingyin jade belt river in without dew fine day
Two sides massif impacts the fresh Pingyin polyphyll red rose of purplish red sandy soil, and harvesting is bordering on the half-open or cup-shaped rose that will be opened of maturation
Rare corolla；
2）Spread and wither：By step 1）The new fresh-rose of harvesting is transferred to room of withering, and controls 23~25 DEG C of interior space temperature, wet
Degree 60~75%；Rose material is evenly laid out in deteriorating machine（Deteriorating machine：8 layers of guipure, every layer of guipure is the wide stainless steel wires of 1.2m
Net, every layer of guipure can isolated operation；Guipure, parallel motion, multilayer ladder enters formula transmission, voluntarily magic flower in motion）Guipure on, flower
Expect 6~8cm of thickness, guipure speed of service 3m/min, hot blast is expected from upper and lower vertical web band through flower respectively, hot blast temperature 32~
36 DEG C, 1 grade of air quantity, control 28~36 DEG C of flower material temperature degree during withering, to flower material moisture content 80% after 50min, and thickness 7~
8cm, spreads completion of withering；
3）The de- valve of purifying, the selection by winnowing valve base of a fruit divide only：By step 2）Spread the flower material after withering and be transferred to purifying case（Size be long 1.8m,
Wide 0.8m, high 0.9m, bottom or so are provided with small ventilating holes）, purifying case includes upper and lower two layers of parallel distribution, colored to expect in purifying
It is pure again in 28~38 DEG C of soaking time 50min into purifying case lower floor in case upper strata after 28~38 DEG C of soaking time 50min
Chemical conversion is ripe, is then transferred to after vibratory sieve, Homogeneouslly-radiating, into de- valve machine（De- valve machine is in truncated cone, by concentric setting
Inside and outside two barrels of compositions；A diameter of 1m in outer barrel, under a diameter of 0.94m, interior bucket for centrifugation turning barrel：Upper a diameter of 0.88m is lower straight
Footpath 0.86m, rotating speed 24r/min；Interior bucket outer surface is respectively evenly equipped with the concave and convex stripe that depth is 0.88cm with outer barrel inner surface）, take off
Automatic electronic scale electromagnetic vibration groove is filled on valve machine, 40~50kg of blanking per minute enters after net point of the winnowing machine flower base of a fruit, withered into stand valve
Wither room；
4）Petal withers：Flower material is withered into stand valve behind room（Wither in room and deteriorating machine operating process, the same step of state modulator
2）, 6~8cm of flower material thickness）, using step 2）Deteriorating machine, controls 28~34 DEG C of flower material temperature degree, after 45min extremely during withering
Flower material moisture content 63%, 5~7cm of thickness, petal withers completion；
5）Knead and wither：Step 4）Flower material is transferred to 55 type kneading machines, and kneading machine dress electronic scale vibra shoot automatic control is kneaded twice, rubbed
Twister 56~58r/min of rotating speed, in rub barrel charging in 4/5 rub barrel highly, process of kneading keep 22~24 DEG C of room temperature, humidity 85~
90 %；Process is once kneaded, sky is followed successively by and rubs 10min, light pressure（Gland in rub barrel height 3/5 or so）15min, weight（Pressure
Cover rub barrel height 2/5 or so）10min, sky rub 5min, after once kneading（Once knead after end, flower material rolled twig rate
70%, breaking-wall cell 50%）, flower material enters flower bar airing and withered room, using step 2）Deteriorating machine, flower material thickness 5cm, process of withering
In, temperature is kept for 28~32 DEG C, when extremely flower material moisture content is 58%, and then cooling carries out secondary knead；It is secondary to knead process, according to
It is secondary to rub 10min for sky, gently press 10min, weight 12min, sky to rub 3min；（It is secondary to knead after end, flower material rolled twig rate 92%, cell
Broken wall 75%）；
6）Microorganism Rapid Fermentation：Step 5）It is secondary knead after flower material be transferred to standard totally-enclosed automatic control regulation sterile working fermentation
Room, air is discharged into automatically, and fermenting cellar is interior to control 24~26 DEG C of temperature, and humidity 85~90%, flower material material thickness 60cm, addition is foregoing certainly
Aspergillus niger pure culture 10ml/70kg processed flower material, 180r/min rotations 3min makes after strain is uniformly deeply distributed, and control stockpile is in temperature
28~38 DEG C of degree, turns over bucket radiating during more than 38 DEG C, ferment 4.5h, and fermentation process is using parallel ferment bucket, high 1m, diameter 1.6m, upper,
Under be equipped with from buckled seal cover, bottom is provided with uniform air-vent；
7）Dry and bakee：Flower material after fermentation, 38~42 DEG C of drying 2.5h, to moisture content 11%, are then warming up to 48~55 DEG C, baking
Dry 20min, to moisture content 6%, obtains biofermentation rose tea.
Biofermentation rose tea manufactured in the present embodiment：Jasmine tea dry product profile convolution is into strand shape, below diameter 1mm,
Color and luster Huang profit is purplish red alternate, and rose gives off a strong fragrance, and has no irritating odor；Without rose calyx, rose holder and other impurities；Storage
Nothing is gone mouldy, gone bad within 2 years；When brewing, petal is fully deployed, and soup look is pale brown bright, and taste glycol is dense, and that smells has the ripe perfume (or spice) of nectar,
6 still orange coloured silks are brewed repeatedly, and aftertaste is clearly unique.
Comparative example 1
A kind of preparation method of rose tea, step includes：
（1）The rose for gathering fresh is withered, water content control is between 90~95%；
（2）Rose after withering is finished, temperature is between 240~250 DEG C；
（3）Wild rose after fixing is subjected to airing, airing 8~10 minutes fully distributes hot gas；
（4）Drying temperature is controlled between 120~240 DEG C, stage drying moisture to 1~5%, spreading for cooling 25~30 minutes, is carried out most
One time 100% drying afterwards；
（5）Dried rose tea temperature control is subjected to Titian between 120~140 DEG C, rose tea is obtained.
Rose tea prepared by this comparative example 1：Less than 15 DEG C storage, jasmine tea dry product be complete rose, rose calyx,
Rose holder and petal coexist；There is change brown in outer layer aubergine, internal layer and portion fickle in love, and irregular colour is even, there is rose fragrance, stingless
Swash property smell；When brewing, flower-shape is complete, corolla is difficult to open, and soup look is micro- red, brews 4 colors thin out；After storage 1 year, face
Color starts to switch to brown and fragrance is thin out.
Comparative example 2
A kind of preparation method of rose tea, step includes：
Step 1）~3）With comparative example 1；
4）Microorganism Rapid Fermentation：The step 6 of be the same as Example 1）；
5）Dry：With comparative example 1.
Rose tea prepared by this comparative example 2：Less than 15 DEG C storage, jasmine tea dry product be complete rose, rose calyx,
Rose holder and petal coexist；Outer layer petal color and luster Huang profit is purplish red alternate, and there is change brown in internal layer and portion fickle in love, and irregular colour is even,
There is rose fragrance, have no irritating odor；Long term storage is without going mouldy；When brewing, flower-shape is complete, corolla is difficult to open, and soup look is pale brown
Bright, taste glycol is dense, brews 3 colors thin out.
Comparative example 3：
A kind of preparation method of rose tea, without step 6）Microorganism Rapid Fermentation, other be the same as Examples 1.
Rose tea prepared by this comparative example 3：Jasmine tea dry product profile convolution is into strand shape, below diameter 1mm, aubergine,
There is rose fragrance, have no irritating odor；Without rose calyx, rose holder and other impurities；When brewing, petal is fully deployed, soup
Color is micro- red, brews 4 colors thin out；After storage 1 year, color starts to switch to brown and fragrance is thin out.
Comparative example 4
A kind of preparation method of rose tea, without step 5）Knead and wither, other be the same as Examples 1.
Rose tea prepared by this comparative example：Jasmine tea dry product profile is nature curling, the petal-shaped of shrinkage, and shape size is not
Rule, color and luster Huang profit are purplish red, and rose fragrance is stronger, has no irritating odor；Without rose calyx, rose holder and other impurities；
When brewing, petal expansion, soup look is pale brown bright, and taste glycol is dense, and that smells has the ripe perfume (or spice) of nectar, does not endure repeated infusions, brews 2 colors
It is thin out；After storage 1 year, color starts to switch to brown and fragrance is thin out.
Comparative example 5
A kind of preparation method of rose tea, step be the same as Example 1, step 5）Knead to wither and be changed to：Kneading machine rotating speed 56~
Fed in 58r/min, rub barrel in 4/5 rub barrel highly, knead process and keep 22~24 DEG C of room temperature, the % of humidity 85~90；It is followed successively by
Sky rubs 10min, light pressure（Gland in rub barrel height 3/5 or so）15min, weight（Gland rub barrel height 2/5 or so）
10min, sky rub 5min, knead after end, flower material rolled twig rate 70%, breaking-wall cell 50%.
Rose tea prepared by this comparative example：Convolution moistens purplish red alternate, rose into strand shape, 1~2mm of diameter, color and luster Huang
Fragrance is stronger, has no irritating odor；Without rose calyx, rose holder and other impurities；When brewing, petal expansion is fast, soup look
Pale brown bright, taste glycol is dense, and that smells has the ripe perfume (or spice) of nectar, brews 4 colors thin out.
Rose tea physical and chemical index prepared by embodiment and comparative example（Table 1）And chemical composition（Table 2）Analysis：
Table 1
Table 2
。
Claims (9)
1. a kind of preparation method of biofermentation rose tea, it is characterised in that step includes：
1）Fresh flower is plucked：In the new fresh-rose gone bad without dew fine day harvesting not damaged without damp and hot nothing；
2）Spread and wither：By step 1）The new fresh-rose of harvesting is transferred to room of withering, and rose material is evenly laid out in deteriorating machine
On guipure, the flower material cm of thickness 6~8, guipure speed of service 3m/min, hot blast is expected from upper and lower vertical web band through flower respectively, heat
32~36 DEG C of air temperature, 1 grade of air quantity, control 28~36 DEG C of flower material temperature degree during withering, to flower material moisture content after 50~70min
78~80%, 7~8cm of thickness, spread completion of withering；
3）The de- valve of purifying, the selection by winnowing valve base of a fruit divide only：By step 2）Spread the flower material after withering and be transferred to purifying case, purifying case includes parallel
Upper and lower two layers of distribution, flower is expected in after 28~38 DEG C of insulation 50min in purifying case upper strata, into purifying case lower floor, again in 28
~38 DEG C of insulation 50min, then Purified mature is transferred to after vibratory sieve, Homogeneouslly-radiating, into de- valve machine, takes off dress on valve machine automatic
Electronic scale electromagnetic vibration groove, 40~50kg of blanking per minute after entering the winnowing machine flower base of a fruit only point, withers room into stand valve；
4）Petal withers：Flower material is withered into stand valve behind room, using step 2）Deteriorating machine, the flower material cm of thickness 6~8, withered
28~34 DEG C of flower material temperature degree is controlled in journey, to flower material moisture content 60~63% after 45~55min, 5~7cm of thickness, petal has withered
Into；
5）Knead and wither：Step 4）Flower material is transferred to kneading machine and kneaded twice, the r/min of kneading machine rotating speed 56~58, is fed in rub barrel
In 4/5 rub barrel highly, knead process and keep 22~24 DEG C of room temperature, the % of humidity 85~90；Process is once kneaded, sky is followed successively by and rubs
10min, gently pressure 15min, weight 10min, sky rub 5min, after once kneading, and flower material enters flower bar airing and withered room, using step
2）Deteriorating machine, flower material thickness 5cm, during withering, 28~32 DEG C of temperature holding is cold when extremely flower material moisture content is 56~58%
But, secondary knead then is carried out；It is secondary to knead process, it is followed successively by sky and rubs 10min, gently presses 10min, weight 12min, sky to rub
3min；
6）Microorganism Rapid Fermentation：Step 5）It is secondary knead after flower material be transferred to fermenting cellar, control temperature 24~26 in fermenting cellar
DEG C, humidity 85~90%, flower material material thickness 60cm, addition aspergillus niger pure culture 10ml/70kg flower material, 180r/min rotations 3min makes
After strain is uniformly deeply distributed, control stockpile turns over bucket radiating in 28~38 DEG C of temperature during more than 38 DEG C, ferment 3.5~4.5h；
7）Dry and bakee：Flower material after fermentation, 38~42 DEG C of 2~2.5h of drying, to the % of moisture content 10~12, then it is warming up to 48~
55 DEG C, 25~35min is dried, to moisture content 6~8%, biofermentation rose tea is obtained.
2. preparation method according to claim 1, it is characterised in that：Step 1）In, described rose, kind is Pingyin
Polyphyll red rose；Described rose is half-open corolla or cup-shaped corolla, including spring rose and summer rose, the spring rose
Flower is spent for the primary bud in grain rains to the Beginning of summer, and the summer flower is the new flower of sprouting of the Summer Solstice to Slight Heat then；Described rose, harvesting
Time is 5 points to 10 points of the morning or to 6 points thirty in the afternoon 3.
3. preparation method according to claim 2, it is characterised in that：Described rose is to plant in Pingyin jade belt river two
Bank massif impacts the rose of purplish red sandy soil；The rose is spring rose.
4. preparation method according to claim 1, it is characterised in that：Step 2）In, described deteriorating machine, 8 layers of guipure, often
Layer guipure is the wide stainless steel cloths of 1.2m, and every layer of guipure can isolated operation；The guipure, parallel motion, multilayer ladder enters formula biography
It is dynamic, voluntarily magic flower in motion；Described room of withering, controls 23~25 DEG C of interior space temperature, humidity 60~75%；Wither process
1h。
5. preparation method according to claim 1, it is characterised in that：Step 3）In, the de- valve machine, in truncated cone,
Constituted by inside and outside two barrels of concentric setting；A diameter of 1m in outer barrel, under a diameter of 0.94m, interior bucket for centrifugation turning barrel：It is upper straight
Footpath is 0.88m, under a diameter of 0.86m, rotating speed 24r/min；Interior bucket outer surface is respectively evenly equipped with depth with outer barrel inner surface
0.88cm concave and convex stripe；The purifying case, size is long 1.8m, width 0.8m, high 0.9m, and bottom or so is provided with small ventilating holes.
6. preparation method according to claim 5, it is characterised in that：It is described purifying case be standard electronic scale magnetic shake groove purify
Case.
7. preparation method according to claim 1, it is characterised in that：Step 4）In, wither room and deteriorating machine operating process
In, state modulator is with step 2）；Process of withering is 50min.
8. preparation method according to claim 1, it is characterised in that：Step 5）In, it is that 55 type kneading machines or 40 types are kneaded
Machine, fills electronic scale vibra shoot automatic control；The light journey that presses through is gland the 3/5 of rub barrel height, and weight process is height of the gland in rub barrel
The 2/5 of degree；Once knead after end, flower material rolled twig rate 70~80%, breaking-wall cell 50~60%；It is secondary to knead after end, flower material
The % of rolled twig rate 92~96, the % of breaking-wall cell 75~80.
9. preparation method according to claim 1, it is characterised in that：Step 6）In, fermentation process is high using parallel ferment bucket
1m, diameter 1.6m, upper and lower to be equipped with from buckled seal cover, bottom is provided with uniform air-vent；The fermenting cellar is that standard is totally-enclosed certainly
Control regulation sterile working fermenting cellar, air is discharged into automatically；Fermentation time is 4h.
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| CN107258990A (en) * | 2017-08-09 | 2017-10-20 | 信阳祥云茶业有限公司 | Rose tea and its processing method |
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| CN111657384A (en) * | 2020-07-07 | 2020-09-15 | 西藏云朵玫瑰科技有限公司 | Preparation method of pure sweet rose corolla fermented tea |
| CN114794274A (en) * | 2022-03-18 | 2022-07-29 | 日照职业技术学院 | Production process of rose fermented tea |
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Application publication date: 20170714 |