CN107156356A - A kind of rose tea and its processing method - Google Patents

A kind of rose tea and its processing method Download PDF

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Publication number
CN107156356A
CN107156356A CN201710578629.8A CN201710578629A CN107156356A CN 107156356 A CN107156356 A CN 107156356A CN 201710578629 A CN201710578629 A CN 201710578629A CN 107156356 A CN107156356 A CN 107156356A
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CN
China
Prior art keywords
rose
tea
sealwort
processing
leaf
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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
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CN201710578629.8A
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Chinese (zh)
Inventor
匡明如
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Qingdao Xiaoyang Industrial Trade Co Ltd
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Qingdao Xiaoyang Industrial Trade Co Ltd
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Publication date
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Priority to CN201710578629.8A priority Critical patent/CN107156356A/en
Publication of CN107156356A publication Critical patent/CN107156356A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/06Treating tea before extraction; Preparations produced thereby
    • A23F3/14Tea preparations, e.g. using additives

Abstract

The present invention proposes a kind of processing method of rose tea, comprises the following steps:I, the preparation of Laoshan black tea;II, the preparation of sealwort, III, the preparation of rose:Open rose is plucked, is dried;IV, the sealwort processed, Laoshan black tea and rose are mixed, then crushed with pulverizer, mixing is produced.Rose tea of the present invention is that, with the ratio of science, three reconciled close tea by sealwort, Laoshan black tea and rose.

Description

A kind of rose tea and its processing method
Technical field
The invention belongs to health tea technical field, and in particular to a kind of rose tea and its processing method.
Background technology
Sealwort, also known as:Polygonatum sibiricum Redoute, yellow chicken dish, pipe dish, claw ginseng, tendrilleaf solomonseal rhizome, achickenclaw ginseng.HUANGJING ZANYU CAPSULE, rhizome It is horizontal walk, cylindric, tubercle expands.Impeller is given birth to, stockless.Medicinal plant, with tonifying spleen, the effect of moistening lung and production of body fluid.
Natural materials composition in Laoshan black tea, has special-effect to anti-aging, anti-cancer, anticancer, sterilization, anti-inflammatory etc..Drink Laoshan black tea, there is prevention of cardiovascular disease, lipid-loweringing, prevention Parkinson's, anti-cancer, prevention gastrointestinal disease, prevention mouth disease etc. Effect.Millet paste is red gorgeous bright, and mouthfeel is sweet and pure, the lasting band Rose Essentielle of fragrant aroma, tooth cheek lasting after drink.
Rose sweet and slightly bitter taste, warm-natured, most obvious effect is exactly regulating the flow of vital energy Xie Yu, promoting blood circulation scattered silt and menstruction regulating and pain relieving.Rose Flower, with many effects and effect, can relax containing abundant vitamin A, C, B, E, K and tannic acid and other beneficiating ingredients Mood, balance endocrine, replenishing blood and vital energy, U.S. face skin care, conditioning liver stomach, dispelling fatigue, stimulate circulation, improve constitution, are one Plant the drink of good integration of drinking and medicinal herbs.
Although these three tea have preferable health-care efficacy, there is presently no these three tea hybrid combinations are made Health protection tea.
The content of the invention
In order to provide a kind of new type of health tea, the present invention proposes a kind of processing method of rose tea, it is characterised in that bag Include following steps:
I, the preparation of Laoshan black tea:
Harvesting:Plucked using the leaf of a bud one, two leaves and a bud as standard;
Wither:Carried out before selecting at the fine day morning 11, fresh leaf is uniformly spread in bamboo plaque, the time is 30-40 minutes, sun withering After end, indoor air blue is moved into, the time is 1-1.5 hours;
Knead:Kneaded using kneading machine, using the pressurization principle of " light-weight-light ", through 40-45 minutes, knead broken cell rate More than 80%, blade more than 90% is into bar, and bar tighting volume, tea juice is fully excessive, adheres to tea bar surface, is held with hand-tight, tea juice Overflow without being degree into drip;
Fermentation:The appropriate leaf of fermentation, green grass gas disappears, and occurs that flowers and fruits are fragrant, fragrant and sweet, and leaf color Huang is red, and tender leaf is red even, and old leaf is red inner general It is blue or green;
Dry:Drying temperature is 100-120 DEG C, and degree of drying is that water content of tea is less than 6%;
II, the preparation of sealwort,
The stem of sealwort is dried, dried sealwort is crushed
III, the preparation of rose:Open rose is plucked, is dried;
IV, the sealwort processed, Laoshan black tea and rose are mixed, then crushed with pulverizer, mixing is produced.
It is preferred that, the rose tea includes following composition and content:Laoshan black tea, sealwort and rose, the Laoshan are red Tea, sealwort and the mass ratio of rose are 1-2:1-2:1-2.
It is preferred that, in the step IV, sealwort, Laoshan black tea and rose are mixed, 60 mesh -80 are ground into pulverizer Purpose particle.
It is preferred that, cleaning removal of impurities is first carried out after the sealwort, rose and the harvesting of Laoshan black tea, is being entered after drying naturally Row following process.
It is preferred that, the processing method that sealwort uses vacuum freeze drying, by sealwort leaf, precooling 6 is small under the conditions of -40 DEG C When, layer thickness 5mm, the semi-finished product after precooling are put into vacuum freeze drier freeze-drying, and the dry vacuum of trunk is 100Pa, baffle temperature is set to -25 DEG C, and it is 80Pa that vacuum is dried at end eventually, and baffle temperature is set to 5 DEG C, and dried sealwort leaf enters Row is crushed.
The rose tea being prepared from by above-mentioned preparation method.
Compared with prior art, advantage for present invention is:First, it is of the invention by the sealwort after processing, rose And black tea is mixed, a kind of new tea-drinking is formed.Rose tea of the present invention is by sealwort, Laoshan black tea and rose Flower is with the ratio of science, and three reconciled close tea.These three plants are all that Laoshan locally grows, and have history remote to pass Say, can both enter tea, the treasured in the mountain that can be also used as medicine.Drink for a long time this tea quench the thirst removing toxic substances, stimulate circulation, soften blood vessel, taste Qi and blood invigorating, moist skin, improving eyesight of making light of one's life by commiting suicide, good health and a long life.The effect of enriching yin and nourishing kidney being played, especially for female incretion Insomnia, dreaminess caused by imbalance, trick is ice-cold also good curative effect.Also, the manufacture craft of the present invention is simple, without cumbersome Machine, for the producer, cost can be reduced, and can be mass.
Embodiment
With reference to embodiment, the invention will be further described.
Embodiment one,
I, the preparation of Laoshan black tea:
Harvesting:Harvesting Laoshan black tea is carried out using the leaf of a bud one, two leaves and a bud as standard;
Wither:Carried out before selecting at the fine day morning 11, fresh leaf is uniformly spread in bamboo plaque, the time is 30-40 minutes, sun withering After end, indoor air blue is moved into, the time is 1-1.5 hours;
Knead:Kneaded using kneading machine, using the pressurization principle of " light-weight-light ", through 40-45 minutes, knead broken cell rate More than 80%, blade more than 90% is into bar, and bar tighting volume, tea juice is fully excessive, adheres to tea bar surface, is held with hand-tight, tea juice Overflow without being degree into drip;
Fermentation:The appropriate leaf of fermentation, green grass gas disappears, and occurs that flowers and fruits are fragrant, fragrant and sweet, and leaf color Huang is red, and tender leaf is red even, and old leaf is red inner general It is blue or green;
Dry:Drying temperature is 100-120 DEG C, and degree of drying is that water content of tea is less than 6%;
II, the preparation of sealwort,
Sealwort is processed using the processing method of vacuum freeze drying.
Specially:The stem of fresh sealwort is cut into slices, then precooling 6 hours, layer thickness under the conditions of -40 DEG C Semi-finished product after 5mm, precooling are put into vacuum freeze drier freeze-drying, and the dry vacuum of trunk is 100Pa, baffle temperature - 25 DEG C are set to, it is 80Pa that vacuum is dried at end eventually, and baffle temperature is set to 5 DEG C, and dried sealwort is crushed.Pass through vacuum Freeze-drying, can farthest retain the bioactive ingredients in sealwort, nutrient component damages are small;Avoid enzyme in blade Effect, keeps original character.
III, the preparation of rose:Open rose is plucked, is dried;
IV, the sealwort processed, Laoshan black tea and rose are mixed, then crushed with pulverizer, mixing is produced.
By sealwort, Laoshan black tea and rose according to 1:1:2 mass ratio progress is assorted, by assorted three good plant tea powder Broken machine is ground into the particle of the mesh of 60 mesh -80, is well mixed, is packed with filter bag packing machine, often bag quality is with 5 grams -7 grams Preferably.
Embodiment two,
I, the preparation of Laoshan black tea:
Harvesting:Harvesting Laoshan black tea is carried out using the leaf of a bud one, two leaves and a bud as standard;
Wither:Carried out before selecting at the fine day morning 11, fresh leaf is uniformly spread in bamboo plaque, the time is 30-40 minutes, sun withering After end, indoor air blue is moved into, the time is 1-1.5 hours;
Knead:Kneaded using kneading machine, using the pressurization principle of " light-weight-light ", through 40-45 minutes, knead broken cell rate More than 80%, blade more than 90% is into bar, and bar tighting volume, tea juice is fully excessive, adheres to tea bar surface, is held with hand-tight, tea juice Overflow without being degree into drip;
Fermentation:The appropriate leaf of fermentation, green grass gas disappears, and occurs that flowers and fruits are fragrant, fragrant and sweet, and leaf color Huang is red, and tender leaf is red even, and old leaf is red inner general It is blue or green;
Dry:Drying temperature is 100-120 DEG C, and degree of drying is that water content of tea is less than 6%;
II, the preparation of sealwort,
Sealwort is processed using the processing method of vacuum freeze drying.
Specially:The stem of fresh sealwort is cut into slices, then precooling 6 hours, layer thickness under the conditions of -40 DEG C Semi-finished product after 5mm, precooling are put into vacuum freeze drier freeze-drying, and the dry vacuum of trunk is 100Pa, baffle temperature - 25 DEG C are set to, it is 80Pa that vacuum is dried at end eventually, and baffle temperature is set to 5 DEG C, and dried sealwort stem is crushed.By true Vacuum freecing-dry, can farthest retain the bioactive ingredients in sealwort, and nutrient component damages are small;Avoid enzyme in blade Effect, keep original character.
III, the preparation of rose:Open rose is plucked, is dried;
IV, the sealwort processed, Laoshan black tea and rose are mixed, then crushed with pulverizer, mixing is produced.
By sealwort, Laoshan black tea and rose according to 2:1:2 mass ratio progress is assorted, by assorted three good plant tea powder Broken machine is ground into the particle of the mesh of 60 mesh -80, is well mixed, is packed with filter bag packing machine, often bag quality is with 5 grams -7 grams Preferably.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than is limited;Although with reference to foregoing reality Apply example the present invention is described in detail, for the person of ordinary skill of the art, can still implement to foregoing Technical scheme described in example is modified, or carries out equivalent substitution to which part technical characteristic;And these are changed or replaced Change, the essence of appropriate technical solution is departed from the spirit and scope of claimed technical solution of the invention.

Claims (6)

1. a kind of processing method of rose tea, it is characterised in that comprise the following steps:
I, the preparation of Laoshan black tea:
Harvesting:Plucked using the leaf of a bud one, two leaves and a bud as standard;
Wither:Carried out before selecting at the fine day morning 11, fresh leaf is uniformly spread in bamboo plaque, the time is 30-40 minutes, sun withering After end, indoor air blue is moved into, the time is 1-1.5 hours;
Knead:Kneaded using kneading machine, using the pressurization principle of " light-weight-light ", through 40-45 minutes, knead broken cell rate More than 80%, blade more than 90% is into bar, and bar tighting volume, tea juice is fully excessive, adheres to tea bar surface, is held with hand-tight, tea juice Overflow without being degree into drip;
Fermentation:The appropriate leaf of fermentation, green grass gas disappears, and occurs that flowers and fruits are fragrant, fragrant and sweet, and leaf color Huang is red, and tender leaf is red even, and old leaf is red inner general It is blue or green;
Dry:Drying temperature is 100-120 DEG C, and degree of drying is that water content of tea is less than 6%;
II, the preparation of sealwort,
The stem of sealwort is dried, crushed after drying;
III, the preparation of rose:Open rose is plucked, is dried;
IV, the sealwort processed, Laoshan black tea and rose are mixed, then crushed with pulverizer, mixing is produced.
2. the processing method of rose tea according to claim 1, it is characterised in that including following composition and content:Laoshan Black tea, sealwort and rose, the Laoshan black tea, sealwort and the mass ratio of rose are 1-2:1-2:1-2.
3. the processing method of rose tea according to claim 2, it is characterised in that in the step IV, by sealwort, Lao Mountain black tea and rose mixing, the particle of the mesh of 60 mesh -80 is ground into pulverizer.
4. the processing method of rose tea according to claim 3, it is characterised in that the sealwort, rose and Lao Cleaning removal of impurities is first carried out after the black tea harvesting of mountain, following process is being carried out after drying naturally.
5. the processing method of rose tea according to claim 4, it is characterised in that sealwort is using vacuum freeze drying Processing method, the semi-finished product by the stem of sealwort under the conditions of -40 DEG C after precooling 6 hours, layer thickness 5mm, precooling are put Enter vacuum freeze drier freeze-drying, the dry vacuum of trunk is 100Pa, and baffle temperature is set to -25 DEG C, and vacuum is dried at end eventually For 80Pa, baffle temperature is set to 5 DEG C, and dried sealwort stem is crushed.
6. the rose tea that the processing method described in a kind of claim 1-5 is processed.
CN201710578629.8A 2017-07-17 2017-07-17 A kind of rose tea and its processing method Pending CN107156356A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107410578A (en) * 2017-09-26 2017-12-01 凤冈县海山茶业有限公司 A kind of processing method of green tea
CN107927482A (en) * 2017-12-20 2018-04-20 安徽省旌德博仕达农业科技有限公司 A kind of siberian solomonseal beverage and preparation method thereof
CN107980963A (en) * 2017-12-19 2018-05-04 界首市菁华科技信息咨询服务有限公司 A kind of dual-fermentation health kung fu tea
CN109007121A (en) * 2018-07-28 2018-12-18 兴义市清源茶叶种植农民专业合作社 A kind of preparation method of rose tea

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107410578A (en) * 2017-09-26 2017-12-01 凤冈县海山茶业有限公司 A kind of processing method of green tea
CN107980963A (en) * 2017-12-19 2018-05-04 界首市菁华科技信息咨询服务有限公司 A kind of dual-fermentation health kung fu tea
CN107927482A (en) * 2017-12-20 2018-04-20 安徽省旌德博仕达农业科技有限公司 A kind of siberian solomonseal beverage and preparation method thereof
CN109007121A (en) * 2018-07-28 2018-12-18 兴义市清源茶叶种植农民专业合作社 A kind of preparation method of rose tea

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