CN107125360A - A kind of preparation method of nourishing the stomach rose tea - Google Patents
A kind of preparation method of nourishing the stomach rose tea Download PDFInfo
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
- A23F3/10—Fermentation with addition of microorganisms or enzymes
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- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
- A61K36/738—Rosa (rose)
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Abstract
The invention discloses a kind of preparation method of nourishing the stomach rose tea, it is related to jasmine tea and makes manufacture field；The preparation method of the nourishing the stomach rose tea includes：Rose harvesting, rose pretreatment, tea base pretreatment, scenting, rose ferment, dry and pack these steps.The preparation method of nourishing the stomach rose tea of the present invention is to reduce the content of caffeine and Tea Polyphenols in tea by carrying out fermentation process to rose and tea base, improve total amino acid content, extend the freshness of petal fragrance, improve petal and tell fragrant ability, making obtained nourishing the stomach rose tea, not only fragrance is fresh, strong, lasting, mellow in taste is gentle, also has effects that nourishing the stomach, is adapted to stomach patient and drinks.
Description
【Technical field】
The present invention relates to jasmine tea processing and fabricating field, and in particular to a kind of preparation method of nourishing the stomach rose tea.
【Background technology】
Rose is pungent, sweet, slightly warm in nature, rich in volatile oil, wherein, volatile oil main component is citronellol, nerol, fourth
Sesame oil phenol, benzyl carbinol, nonyl alcohol, phenmethylol, linalool, phenethyl acetate；With regulating the flow of vital energy Xie Yu, dampness elimination and in, promoting blood circulation to remove blood stasis it
Effect, available for liver-stomach disharmony, epigastric pain, evil of vomitting uncomfortable in chest, diet is reduced, diarrhoea, irregular menstruation, traumatic injury, the swollen pain of the stasis of blood
Bitterly, blood stasis bleeding, spits blood, the disease such as spitting of blood.
Rose tea is formed by tealeaves and new fresh-rose scenting, is tealeaves and the mixture of rose, sample tea is fragrant and sweet
Assail the nostrils, give off a strong fragrance, flavour it is sweet and refreshing, be one kind compared with by one of popular jasmine tea.Because rose has warm stomach work(in itself
Effect, makes rose tea also have certain nourishing the stomach effect, but substantial amounts of Tea Polyphenols is still contained in the tealeaves part in rose tea
And caffeine, these have stronger stimulation into branch to stomach, drink or drink for a long time on an empty stomach and are unfavorable for stomach health, especially
Be not suitable for the people with gastrointestinal disease to drink.
The conventional manufacture craft of rose tea include tea base processing, basement flower spell and, rocket, multiple fire and jacquard weave these steps
Suddenly, wherein basement flower is spelled and is by fresh petal and handles tea base well and together store system, but fresh roseleaf is relatively thin and delicate softness,
Easily it is mechanically damaged, during scenting, due to extruding, heating, dehydration, damaged oxidation and by microorganism the factor, flower such as is degenerated
The metabolism of valve, which weakens, to be accelerated, activity reduction, and fragrance is overcast, is told fragrant ability and is declined, and it is longer to add the scenting time, causes to be made
Jasmine tea fragrance it is muddy not fresh；Simultaneously as fresh flower is perishable, each work during scenting need to be completed within the defined time
Sequence, time restriction is more inflexible, and labor intensity is very big.
【The content of the invention】
In view of the above-mentioned problems, the technical problem to be solved in the present invention is to provide a kind of preparation method of nourishing the stomach rose tea,
This method reduces the content of caffeine and Tea Polyphenols in tea by carrying out fermentation process to rose and tea base, improves total amino
The freshness of acid content, extension petal and its fragrance, improves petal and tells fragrant ability, and making obtained nourishing the stomach rose tea, not only fragrance is fresh
Clever, strong, lasting, mellow in taste is gentle, also has effects that nourishing the stomach, is adapted to stomach patient and drinks.
In order to solve the above technical problems, the technical solution adopted by the present invention is as follows：
A kind of preparation method of nourishing the stomach rose tea, comprises the following steps：
(1) rose is plucked：When rose it is in bud just put, petal is full when pluck, plucking time is the fine day morning, harvesting
When avoid flower mechanical damage, after taking remove flower the base of a fruit be placed in ventilated containers for future use；
(2) rose pre-processes：After above-mentioned rose is added in fresh-keeping liquid into immersion 5-8 minutes, take out and air-dry to containing
Water is 80-85%, obtains fresh-keeping rose；The fresh-keeping liquid be blended by vitamin C, vitamin E, potassium sorbate and water and
Weight ratio into, the vitamin C, vitamin E, potassium sorbate and water is 5-9:3-6:1-3:100-200；
(3) tea base is pre-processed：Tea base is placed in 60-70 DEG C of steam after boiling in a covered pot over a slow fire steaming 6-8 minutes, is cooled to 28-35 DEG C, to
The penicillium chrysogenum that tea base after cooling adds tea base weight 7-9 ‰ aspergillus oryzae and 4-6 ‰ after the cooling is mixed, in 25-33
It is left to ferment 24-48 hours at DEG C, one time fermentation tea base is obtained, by one time fermentation tea base in the microwave sterilization under 650-800W power
15-20 minutes, the color suede for adding a fermented tea base weight 9-11 ‰ after the sterilizing to the one time fermentation tea base after sterilizing was removed from office
Lid bacterium and 1-3 ‰ Trametes gallica are mixed, and in being left to ferment 48-75 hours at 23-30 DEG C, obtain secondary fermentation tea base, will be secondary
Tea base of fermenting is in microwave sterilization 10-15 minutes under 650-800W power, by the secondary fermentation tea base after sterilizing at 60-70 DEG C
Drying to water content is 4-4.5%, and the tea base after drying is cooled into 25-30 DEG C, obtains handling tea base, standby；
(4) scenting：One layer of above-mentioned processing tea base is uniformly laid in dried and clean and the good mat of air-tightness, and is being completed
Processing tea base on uniformly lay one layer of above-mentioned fresh-keeping rose, one layer of fresh-keeping rose of one layer of tea base of processing repeats to be paved into like this
Tea heap, the top layer of tea heap is terminated with handling tea base covering, and the thickness of tea heap is 30-50cm, and stacking is covered after terminating on tea heap
Warp layer cloth, and indoor temperature is adjusted into 23-26 DEG C, humidity is adjusted to 45-55%, stands and stacks, and pending tea base contains
When water reaches 15-18%, processing tea base and fresh-keeping rose separation screening are come out, rose after tea base and scenting is obtained after scenting
Flower；
(5) rose is fermented：Rose after above-mentioned scenting is maintained 6-9 minutes in 60-70 DEG C of steam, cooled down, to
Rose adds after cooling is left to ferment at the Hansenula yeast bacterium mixing of the cooling rose weight 12-15 ‰, 28-30 DEG C
20-24 hours, must ferment rose；
(6) dry and pack：Tea base after above-mentioned scenting and fermentation rose one are same as drying to water content at 70-80 DEG C
After 4.5-5%, 100-120g pouch is vacuum-packed into, you can obtain the nourishing the stomach rose tea.
Further, time of the rose from harvesting to pretreatment is no more than 120 minutes.
Further, the tea base is black tea base.
Further, in step (4), the lay thickness of the processing tea base is 2-3cm；The lay of the fresh-keeping rose
Thickness is 1-2cm.
Further, in step (4), in addition to stand stack after every 50-60 minute in Cha Duishang to push several aside logical
The step of aperture to bottom carries out ventilation radiating.
Further, in step (6), the weight ratio of tea base and fermentation rose is 10 after scenting in the pouch:3-4.
Compared with prior art, the present invention has the advantages that：
In tea base pretreatment of the present invention, first tea base is fermented with aspergillus oryzae and penicillium chrysogenum, aspergillus oryzae, penicillium chrysogenum
Demethylase can be produced, caffeine can be digested into xanthine by demethylase, reduce the content of caffeine in tea base, through inspection
Survey, caffeine content slip is 3.89-8.76% in obtained tea after fermentation；Again with Corilus versicolor Quel. and Trametes gallica to tea
Base is fermented, and Corilus versicolor Quel. and Trametes gallica can produce polyphenol oxidase, and polyphenol oxidase can change into Tea Polyphenols
Yellow tea element, reduces the content of Tea Polyphenols in tea base, after testing, and polyphenol content slip is in obtained tea after fermentation
9.80-13.54%.
The present invention is fermented with Hansenula yeast bacterium to rose, and Hansenula yeast bacterium can produce several amino acids and esters thing
Matter, increases ferment local-flavor substance classes, improves total amino acid content, after testing, total amino acid content in obtained tea after fermentation
Increment rate is 12.12-15.16%.
The present invention is handled in rose, fresh-keeping liquid with fresh-keeping liquid, and vitamin C, vitamin E are natural, can
Suppress the antioxidant Tea Polyphenols Synergistic being rich in enzymatic oxidation and Oxidation of Fat and Oils, with tea base, strengthen oxidation resistance, no
But the fresh and alive power of petal is maintained, promotes petal to tell perfume (or spice), also effectively prevents the oxidation deterioration of flavor component in rose and cause
Fragrance and delicate flavour reduction accelerate；Meanwhile, potassium sorbate in fresh-keeping liquid has stronger antimicrbial power, to mould, yeast and thin
Bacterium has certain bacteriostasis, and can prevent from by microorganism being become morally degenerate by the impaired petal of machinery causes fragrance obscure, makes flower
Valve can keep the fragrance of pleasant for a long time.
Therefore, the present invention is contained by carrying out fermentation process to rose and tea base to reduce caffeine and Tea Polyphenols in tea
Amount, improves the freshness of total amino acid content, extension petal and its fragrance, improves petal and tells fragrant ability, makes obtained nourishing the stomach rose
Not only fragrance is fresh, strong, lasting for jasmine tea, and mellow in taste is gentle, also has effects that nourishing the stomach, is adapted to stomach patient and drinks.
Meanwhile, after nourishing the stomach rose tea produced by the present invention is brewed, tea base and petal progressively burst forth in water, and millet paste is red dense exquisitely carved, rose
The rare fragrance of a flower is fresh strong, and flavour is sweet and refreshing, repeatedly brews that rear fragrance is still strong not to decline, and substantially increases nourishing the stomach rose tea
Quality and value of appreciation.
【Embodiment】
The embodiment to the present invention is described further with reference to embodiments.
Embodiment 1
A kind of preparation method of nourishing the stomach rose tea of the present embodiment, comprises the following steps：
(1) rose is plucked：When rose it is in bud just put, petal is full when pluck, plucking time is the fine day morning, harvesting
When avoid flower mechanical damage, after taking remove flower the base of a fruit be placed in ventilated containers for future use；
(2) rose pre-processes：Above-mentioned rose is added after being soaked 5 minutes in fresh-keeping liquid, take out and air-dry to aqueous
Measure as 80%, obtain fresh-keeping rose；Wherein, time of the rose from harvesting to pretreatment is 100 minutes；The fresh-keeping liquid by
Vitamin C, vitamin E, potassium sorbate and water are blended, the vitamin C, vitamin E, the weight ratio of potassium sorbate and water
For 5:3:1:100；
(3) tea base is pre-processed：Selected tea base is black tea base；Tea base is placed in 60 DEG C of steam after boiling in a covered pot over a slow fire steaming 8 minutes, it is cold
But to 28 DEG C, the aspergillus oryzae of tea base weight 7 ‰ and 4 ‰ penicillium chrysogenum after the cooling is added to the tea base after cooling and is mixed,
In being left to ferment 48 hours at 25 DEG C, one time fermentation tea base is obtained, by one time fermentation tea base in the microwave sterilization 15 under 650W power
Minute, the Corilus versicolor Quel. and 1 ‰ of a fermented tea base weight 9 ‰ after the sterilizing is added to the one time fermentation tea base after sterilizing
Trametes gallica mix, at 23 DEG C be left to ferment 75 hours, secondary fermentation tea base is obtained, by secondary fermentation tea base in 650W power
Under microwave sterilization 10 minutes, in being dried at 60 DEG C to water content be 4% by the secondary fermentation tea base after sterilizing, and will be after drying
Tea base be cooled to 25 DEG C, obtain handle tea base, it is standby；
(4) scenting：It is uniform in dried and clean and the good mat of air-tightness to lay the above-mentioned processing that a layer thickness is 2-3cm
Tea base, and the uniform above-mentioned fresh-keeping rose for laying a layer thickness for 1-2cm in the processing tea base completed, like this one layer of processing
The fresh-keeping rose of one layer of tea base is repeated to be paved into tea heap, and the top layer of tea heap is terminated with handling tea base covering, and the thickness of tea heap is 30cm,
Stacking covers warp layer cloth on tea heap after terminating, and indoor temperature is adjusted into 23 DEG C, and humidity is adjusted to 45%, stands heap
Put, standing pushed several apertures for leading to bottom aside in Cha Duishang every 50 minutes after stacking and carries out ventilation radiating, pending tea
When the water content of base is up to 15%, processing tea base and fresh-keeping rose separation screening are come out, rose after tea base and scenting is obtained after scenting
Rare flower；
(5) rose is fermented：Rose after above-mentioned scenting is maintained 9 minutes in 60 DEG C of steam, cooled down, to after cooling
The Hansenula yeast bacterium that rose adds the cooling rose weight 12 ‰ mixes, and is left to ferment 24 hours, must ferment at 28 DEG C
Rose；
(6) dry and pack：Tea base after above-mentioned scenting and fermentation rose one are same as drying to water content at 70 DEG C and are
After 4.5%, 100g pouch is vacuum-packed into, wherein, the weight ratio of tea base and fermentation rose is 10 after scenting in pouch:3,
It can obtain the nourishing the stomach rose tea.
Embodiment 2
A kind of preparation method of nourishing the stomach rose tea of the present embodiment, comprises the following steps：
(1) rose is plucked：When rose it is in bud just put, petal is full when pluck, plucking time is the fine day morning, harvesting
When avoid flower mechanical damage, after taking remove flower the base of a fruit be placed in ventilated containers for future use；
(2) rose pre-processes：Above-mentioned rose is added after being soaked 8 minutes in fresh-keeping liquid, take out and air-dry to aqueous
Measure as 85%, obtain fresh-keeping rose；Wherein, time of the rose from harvesting to pretreatment is 120 minutes；The fresh-keeping liquid by
Vitamin C, vitamin E, potassium sorbate and water are blended, the vitamin C, vitamin E, the weight ratio of potassium sorbate and water
For 9:6:3:200；
(3) tea base is pre-processed：Selected tea base is black tea base；Tea base is placed in 70 DEG C of steam after boiling in a covered pot over a slow fire steaming 6 minutes, it is cold
But to 35 DEG C, the aspergillus oryzae of tea base weight 9 ‰ and 6 ‰ penicillium chrysogenum after the cooling is added to the tea base after cooling and is mixed,
In being left to ferment 24 hours at 33 DEG C, one time fermentation tea base is obtained, by one time fermentation tea base in the microwave sterilization 20 under 800W power
Minute, to the one time fermentation tea base after sterilizing add after the sterilizing Corilus versicolor Quel. of a fermented tea base weight 11 ‰ and
3 ‰ Trametes gallica is mixed, and in being left to ferment 48 hours at 30 DEG C, secondary fermentation tea base is obtained, by secondary fermentation tea base in 800W
Microwave sterilization under power 15 minutes, by the secondary fermentation tea base after sterilizing in dried at 70 DEG C to water content be 4.5%, and will
Tea base after drying is cooled to 30 DEG C, obtains handling tea base, standby；
(4) scenting：It is uniform in dried and clean and the good mat of air-tightness to lay the above-mentioned processing that a layer thickness is 2-3cm
Tea base, and the uniform above-mentioned fresh-keeping rose for laying a layer thickness for 1-2cm in the processing tea base completed, like this one layer of processing
The fresh-keeping rose of one layer of tea base is repeated to be paved into tea heap, and the top layer of tea heap is terminated with handling tea base covering, and the thickness of tea heap is 50cm,
Stacking covers warp layer cloth on tea heap after terminating, and indoor temperature is adjusted into 26 DEG C, and humidity is adjusted to 55%, stands heap
Put, standing pushed several apertures for leading to bottom aside in Cha Duishang every 60 minutes after stacking and carries out ventilation radiating, pending tea
When the water content of base is up to 18%, processing tea base and fresh-keeping rose separation screening are come out, rose after tea base and scenting is obtained after scenting
Rare flower；
(5) rose is fermented：Rose after above-mentioned scenting is maintained 6 minutes in 70 DEG C of steam, cooled down, to after cooling
The Hansenula yeast bacterium that rose adds the cooling rose weight 15 ‰ mixes, and is left to ferment 20 hours, must ferment at 30 DEG C
Rose；
(6) dry and pack：Tea base after above-mentioned scenting and fermentation rose one are same as drying to water content at 80 DEG C and are
After 5%, 120g pouch is vacuum-packed into, wherein, the weight ratio of tea base and fermentation rose is 10 after scenting in pouch:4, i.e.,
It can obtain the nourishing the stomach rose tea.
Embodiment 3
A kind of preparation method of nourishing the stomach rose tea of the present embodiment, comprises the following steps：
(1) rose is plucked：When rose it is in bud just put, petal is full when pluck, plucking time is the fine day morning, harvesting
When avoid flower mechanical damage, after taking remove flower the base of a fruit be placed in ventilated containers for future use；
(2) rose pre-processes：Above-mentioned rose is added after being soaked 6 minutes in fresh-keeping liquid, take out and air-dry to aqueous
Measure as 83%, obtain fresh-keeping rose；Wherein, time of the rose from harvesting to pretreatment is 90 minutes；The fresh-keeping liquid by
Vitamin C, vitamin E, potassium sorbate and water are blended, the vitamin C, vitamin E, the weight ratio of potassium sorbate and water
For 7:4:2:150；
(3) tea base is pre-processed：Selected tea base is black tea base；Tea base is placed in 65 DEG C of steam after boiling in a covered pot over a slow fire steaming 7 minutes, it is cold
But to 30 DEG C, the aspergillus oryzae of tea base weight 8 ‰ and 5 ‰ penicillium chrysogenum after the cooling is added to the tea base after cooling and is mixed,
In being left to ferment 30 hours at 30 DEG C, one time fermentation tea base is obtained, by one time fermentation tea base in the microwave sterilization 18 under 700W power
Minute, to the one time fermentation tea base after sterilizing add after the sterilizing Corilus versicolor Quel. of a fermented tea base weight 10 ‰ and
2 ‰ Trametes gallica is mixed, and in being left to ferment 65 hours at 28 DEG C, secondary fermentation tea base is obtained, by secondary fermentation tea base in 700W
Microwave sterilization under power 12 minutes, by the secondary fermentation tea base after sterilizing in dried at 65 DEG C to water content be 4.2%, and will
Tea base after drying is cooled to 28 DEG C, obtains handling tea base, standby；
(4) scenting：It is uniform in dried and clean and the good mat of air-tightness to lay the above-mentioned processing that a layer thickness is 2-3cm
Tea base, and the uniform above-mentioned fresh-keeping rose for laying a layer thickness for 1-2cm in the processing tea base completed, like this one layer of processing
The fresh-keeping rose of one layer of tea base is repeated to be paved into tea heap, and the top layer of tea heap is terminated with handling tea base covering, and the thickness of tea heap is 40cm,
Stacking covers warp layer cloth on tea heap after terminating, and indoor temperature is adjusted into 25 DEG C, and humidity is adjusted to 50%, stands heap
Put, standing pushed several apertures for leading to bottom aside in Cha Duishang every 55 minutes after stacking and carries out ventilation radiating, pending tea
When the water content of base is up to 16%, processing tea base and fresh-keeping rose separation screening are come out, rose after tea base and scenting is obtained after scenting
Rare flower；
(5) rose is fermented：Rose after above-mentioned scenting is maintained 8 minutes in 65 DEG C of steam, cooled down, to after cooling
The Hansenula yeast bacterium that rose adds the cooling rose weight 13 ‰ mixes, and is left to ferment 22 hours, must ferment at 29 DEG C
Rose；
(6) dry and pack：Tea base after above-mentioned scenting and fermentation rose one are same as drying to water content at 75 DEG C and are
After 4.8%, 110g pouch is vacuum-packed into, wherein, the weight ratio of tea base and fermentation rose is 10 after scenting in pouch:
3.5, you can obtain the nourishing the stomach rose tea.
Rose tea attributional analysis of the present invention：
In order to illustrate the quality of nourishing the stomach rose tea of the present invention, applicant has done comparative testing below：What experiment was used
Rose is the red rose of fresh harvesting, and used black tea base is to be made with Guangxi Ling Yaoxing by conventional method,
By experiment be divided into the 1st group, the 2nd group, the 3rd group, control group 1, control group 2, control group 3, totally 7 groups of control group 4, the 1st group,
2 groups, the 3rd group make nourishing the stomach rose tea, the making of control group 1 using embodiment 1, embodiment 2, the method for embodiment 3 respectively
In method, rose is not added in fresh-keeping liquid and soaked by no step (2), but directly carries out scenting with new fresh-rose, its
His step is same as Example 3；In the preparation method of control group 2, in the pretreatment of step (3) tea base, without aspergillus oryzae and
Penicillium chrysogenum and tea base are fermented, and are only fermented with Corilus versicolor Quel. and Trametes gallica with tea base, other steps with the phase of embodiment 3
Together；In the preparation method of control group 3, in the pretreatment of step (3) tea base, sent out without Corilus versicolor Quel. and Trametes gallica with tea base
Ferment, is only fermented, other steps are same as Example 3 with aspergillus oryzae and penicillium chrysogenum with tea base；The preparation method of control group 4
In, no step (5) is together fermented, other steps are same as Example 3 without Hansenula yeast bacterium with rose.Before tea making
First tea base caffeine, Tea Polyphenols and total amino acid content are detected, caffeine, tea are carried out to the tea of 7 groups after being made
Polyphenol and total amino acid content detection, wherein, caffeine content is detected using ultraviolet spectrophotometry, and polyphenol content uses wine
Stone acid iron colorimetric determination, total amino acid content is detected using ninhydrin；Meanwhile, take nourishing the stomach rose made from 7 groups
Rare jasmine tea is brewed, and the tea of equivalent, brewing conditions all same, the quality feelings of observation statistics each group tea after brewing are taken per each group
Condition；Statistical result is shown in Table 1：
The nourishing the stomach rose tea quality of table 1 is contrasted
It was found from the 1st group, the 2nd group, the 3rd group, compared with conventional method, nourishing the stomach made from the preparation method of the present invention is used
Caffeine content slip is 3.89-8.76% in rose tea, and polyphenol content slip is 9.80-13.54%, total amino
Acid content increment rate is 12.12-15.16%, brews rear tea base and petal progressively bursts forth in water, millet paste is red dense exquisitely carved, rose
The fragrance of a flower is delicious dense, and flavour is sweet and refreshing, repeatedly brews the still strong quality for not declining, substantially increasing nourishing the stomach rose tea of rear fragrance
And value of appreciation.It was found from the 3rd group of contrast with control group 1, before scenting, the processing method that rose is soaked in fresh-keeping liquid can
Keep the freshness of tea smell；It was found from the 3rd group contrasts with control group 2, carrying out fermentation to tea base with aspergillus oryzae and penicillium chrysogenum can
Reduce caffeine content in tea；It was found from the 3rd group contrasts with control group 3, tea base is carried out with Corilus versicolor Quel. and Trametes gallica
Fermentation can reduce polyphenol content in tea；It was found from the 3rd group contrasts with control group 4, rose is sent out with Hansenula yeast bacterium
Ferment can increase total amino acid content in tea.
Rose tea nourishing the stomach effect analysis of the present invention：
In order to illustrate reference effect of the nourishing the stomach rose tea of the present invention to stomach patient, applicant has done following clinical examination
Test：
The people of subject 100 of selection, subject is without major disease, each 50 of men and women, and the age is 20-46 Sui.Subject
There is one of following symptom：Gastral cavilty is had a pain, fall to satisfy noisy, heating, acid regurgitation；Nausea,vomiting,diarrhea；Stomach is stifled, stomach cold, stomach
Heat, gastrospasm, apocleisis, indigestion；Belly secret anguish, abdominal distension, stomachache, diarrhoea.
Instructions of taking：Every 5 days of experimental period was a course for the treatment of, totally 5 courses for the treatment of, and instructions of taking is：The 2-3 that takes after mixing it with water for each person every day is small
Tea made from the bag embodiment of the present invention 3, boiling water, which is brewed, after meal drinks, and withdraws other medicines and health nutrient, and 5 courses for the treatment of are laggard
Row observed and recorded.
Curative effect determinate standard：
1st, it is effective：Symptom in 2 courses for the treatment of, sign is obviously improved.
2nd, effectively：Symptom, sign take a favorable turn in 4 courses for the treatment of.
3rd, it is invalid：Symptom is without improvement.
As a result：100 patients' use tea of the present invention of whole, effective 88, effective 9, invalid 3, total effective rate 97%,
All cases have no adverse reaction.
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
The equal change or modification change completed under bright patent claim, the technical spirit suggested by all present invention, all should belong to
Cover the scope of the claims in the present invention.
Claims (6)
1. a kind of preparation method of nourishing the stomach rose tea, it is characterised in that：Comprise the following steps：
(1) rose is plucked：When rose it is in bud just put, petal is full when pluck, plucking time is the fine day morning, is kept away during harvesting
Exempt from flower mechanical damage, the flower base of a fruit is removed after taking and is placed in ventilated containers for future use；
(2) rose pre-processes：Above-mentioned rose is added after being soaked 5-8 minutes in fresh-keeping liquid, take out and air-dry to water content
For 80-85%, fresh-keeping rose is obtained；The fresh-keeping liquid is blended by vitamin C, vitamin E, potassium sorbate and water, institute
The weight ratio for stating vitamin C, vitamin E, potassium sorbate and water is 5-9:3-6:1-3:100-200；
(3) tea base is pre-processed：Tea base is placed in 60-70 DEG C of steam after boiling in a covered pot over a slow fire steaming 6-8 minutes, 28-35 DEG C is cooled to, to cooling
The penicillium chrysogenum that tea base afterwards adds tea base weight 7-9 ‰ aspergillus oryzae and 4-6 ‰ after the cooling is mixed, at 25-33 DEG C
Standing for fermentation 24-48 hours, obtains one time fermentation tea base, by one time fermentation tea base in the microwave sterilization 15- under 650-800W power
20 minutes, the Corilus versicolor Quel. of a fermented tea base weight 9-11 ‰ after the sterilizing is added to the one time fermentation tea base after sterilizing
Mixed with 1-3 ‰ Trametes gallica, in being left to ferment 48-75 hours at 23-30 DEG C, secondary fermentation tea base is obtained, by secondary fermentation
Tea base is in microwave sterilization 10-15 minutes under 650-800W power, by the secondary fermentation tea base after sterilizing in being dried at 60-70 DEG C
It is 4-4.5% to water content, and the tea base after drying is cooled to 25-30 DEG C, obtains handling tea base, it is standby；
(4) scenting：One layer of above-mentioned processing tea base is uniformly laid in dried and clean and the good mat of air-tightness, and at the place completed
Manage and one layer of above-mentioned fresh-keeping rose is uniformly laid in tea base, one layer of fresh-keeping rose of one layer of tea base of processing repeats to be paved into tea like this
Heap, the top layer of tea heap is terminated with handling tea base covering, and the thickness of tea heap is 30-50cm, and stacking covers one after terminating on tea heap
Layer gauze, and indoor temperature is adjusted to 23-26 DEG C, humidity is adjusted to 45-55%, stands and stacks, pending tea base it is aqueous
When amount reaches 15-18%, processing tea base and fresh-keeping rose separation screening are come out, rose after tea base and scenting is obtained after scenting；
(5) rose is fermented：Rose after above-mentioned scenting is maintained 6-9 minutes in 60-70 DEG C of steam, cooled down, to cooling
Rose adds at the Hansenula yeast bacterium mixing of the cooling rose weight 12-15 ‰, 28-30 DEG C and is left to ferment 20-24 afterwards
Hour, must ferment rose；
(6) dry and pack：Tea base after above-mentioned scenting and fermentation rose one are same as drying to water content at 70-80 DEG C and are
After 4.5-5%, 100-120g pouch is vacuum-packed into, you can obtain the nourishing the stomach rose tea.
2. a kind of preparation method of nourishing the stomach rose tea according to claim 1, it is characterised in that：The rose is from adopting
Pluck to the time of pretreatment and be no more than 120 minutes.
3. a kind of preparation method of nourishing the stomach rose tea according to claim 1, it is characterised in that：The tea base is black tea
Base.
4. a kind of preparation method of nourishing the stomach rose tea according to claim 1, it is characterised in that：It is described in step (4)
The lay thickness for handling tea base is 2-3cm；The lay thickness of the fresh-keeping rose is 1-2cm.
5. a kind of preparation method of nourishing the stomach rose tea according to claim 1, it is characterised in that：In step (4), also wrap
Include and stand after stacking the step of apertures progress ventilation radiating that several lead to bottom is pushed aside in Cha Duishang within 50-60 minutes.
6. a kind of preparation method of nourishing the stomach rose tea according to claim 1, it is characterised in that：It is described in step (6)
The weight ratio of tea base and fermentation rose is 10 after scenting in pouch:3-4.
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| CN109722343A (en) * | 2019-02-28 | 2019-05-07 | 江南大学 | A kind of flavors and fragrances being prepared using the inferior Dbaly yeast fermentation of the Chinese |
| CN109837137A (en) * | 2019-03-20 | 2019-06-04 | 四川中烟工业有限责任公司 | The method for preparing essence spice for cigarette using the inferior Dbaly yeast of the Chinese and flower fermentation |
| CN110651873A (en) * | 2019-11-11 | 2020-01-07 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Mulberry leaf tea with gardenia fragrance and preparation method thereof |
| CN110651885A (en) * | 2019-10-30 | 2020-01-07 | 黑龙江劳力科技有限公司 | Protein powder preparation method based on water-washing degreasing superfine grinding rice residue |
| CN114698709A (en) * | 2022-05-07 | 2022-07-05 | 华达茶叶有限公司 | Flower-fragrance type green tea and production process thereof |
| CN114982838A (en) * | 2022-06-09 | 2022-09-02 | 勐海崇冠茶业有限公司 | Pu' er tea off-ground wood board compound fermentation process |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109722343A (en) * | 2019-02-28 | 2019-05-07 | 江南大学 | A kind of flavors and fragrances being prepared using the inferior Dbaly yeast fermentation of the Chinese |
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| CN110651873A (en) * | 2019-11-11 | 2020-01-07 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Mulberry leaf tea with gardenia fragrance and preparation method thereof |
| CN114698709A (en) * | 2022-05-07 | 2022-07-05 | 华达茶叶有限公司 | Flower-fragrance type green tea and production process thereof |
| CN114698709B (en) * | 2022-05-07 | 2023-08-11 | 华达茶叶有限公司 | Flower fragrance type green tea and production process thereof |
| CN114982838A (en) * | 2022-06-09 | 2022-09-02 | 勐海崇冠茶业有限公司 | Pu' er tea off-ground wood board compound fermentation process |
| CN114982838B (en) * | 2022-06-09 | 2024-02-06 | 勐海崇冠茶业有限公司 | Duplex fermentation process for Pu' er tea off-ground wood board |
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Application publication date: 20170905 |