CN107535659A - A kind of processing technology of Rosa roxburghii black tea - Google Patents
A kind of processing technology of Rosa roxburghii black tea Download PDFInfo
- Publication number
- CN107535659A CN107535659A CN201711034907.XA CN201711034907A CN107535659A CN 107535659 A CN107535659 A CN 107535659A CN 201711034907 A CN201711034907 A CN 201711034907A CN 107535659 A CN107535659 A CN 107535659A
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- China
- Prior art keywords
- leaf
- roxburgh rose
- rosa roxburghii
- withering
- black tea
- 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.)
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- 240000002547 Rosa roxburghii Species 0.000 title claims abstract description 26
- 235000000640 Rosa roxburghii Nutrition 0.000 title claims abstract description 26
- 238000005516 engineering process Methods 0.000 title claims abstract description 15
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 14
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 10
- 235000020279 black tea Nutrition 0.000 title claims abstract description 10
- 241000220317 Rosa Species 0.000 claims abstract description 22
- 238000001035 drying Methods 0.000 claims abstract description 10
- 238000000855 fermentation Methods 0.000 claims abstract description 8
- 230000004151 fermentation Effects 0.000 claims abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 5
- 238000004898 kneading Methods 0.000 claims abstract description 5
- 238000012856 packing Methods 0.000 claims abstract description 4
- 206010003694 Atrophy Diseases 0.000 claims description 4
- 244000025254 Cannabis sativa Species 0.000 claims description 4
- 230000037444 atrophy Effects 0.000 claims description 4
- 238000005452 bending Methods 0.000 claims description 4
- 239000003205 fragrance Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 238000009966 trimming Methods 0.000 abstract description 3
- 235000013616 tea Nutrition 0.000 description 4
- 239000003814 drug Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- -1 alcohol phenols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229940126601 medicinal product Drugs 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 230000010415 tropism Effects 0.000 description 1
Landscapes
- Medicines Containing Plant Substances (AREA)
- Fertilizers (AREA)
Abstract
The present invention provides a kind of processing technology of Rosa roxburghii black tea, the fresh roxburgh rose tender leaf picked is built on dustpan in Processing Room and withered, 23 DEG C of room temperature, relative humidity 65%, tiling thickness is less than 2cm, withering time 8 12 hours, treat that withering leaf moisture content reaches 60% 64%, the roxburgh rose tender leaf withered is put into kneading machine and kneaded, knead broken cell rate and reach more than 80%, blade more than 90% is into bar, juice is excessive, hand touch with moistening it is viscous it is hand-tight hold it is agglomerating, release is appropriateness after scattering, the roxburgh rose tender leaf mixed is put into fermentation tank, 23 DEG C of temperature, humidity is 89% 93%, after fermentation 4 hours, insert in drying machine and dry, spread after the completion of drying and be cooled to room temperature packing and storing.Nearly all it is directly to abandon to solve the roxburgh rose leaf under existing trimming, its nutritive value is higher, the problem of causing the wasting of resources.The invention belongs to tealeaves improving technology field.
Description
Technical field
The present invention provides a kind of Rosa roxburghii branches and leaves processing method, belongs to roxburgh rose leaf manufacture field.
Background technology
Rosa roxburghii is the distinctive emerging fruit tree in China, and the Rosa roxburghii wild species in Guizhou are various, micro- containing what is enriched in Rosa roxburghii
Secondary element, amino acid and various active material so that Rosa roxburghii has removing toxic substances, calm, anti-oxidant to wait pharmacological function, while to Rosa roxburghii
Property of medicine channel tropism it is also on the books.Roxburgh rose flower mild in medicine property, flavour of a drug are sweet, effect stopping leak dysentery, diarrhoea, there is medical value, and Rosa roxburghii anthosin
Contain higher hydrocarbons in oil, aldehydes, alcohol phenols, alkenes, organic acid can be widely used in health products, and nutriment is medicinal
Product, cosmetics aspect.Roxburgh rose flower can be directly processed into tea, directly brews.Rosa roxburghii jasmine tea has a toxin-expelling and face nourishing, anti-aging,
Warm stomach is dispeled cold, the effect such as resolving sputum digesting and appetizing.
At present, most enterprise or personal be almost the Rosa roxburghii branches and leaves under trimming directly abandon, due to containing in roxburgh rose leaf
The nutriment that many human bodies need, nutritive value fails to be fully used in roxburgh rose leaf；Carry out grinding for Rosa roxburghii leaf tea for this
Study carefully preferably to be allowed to turn waste into wealth by the roxburgh rose leaf of discarding, Rosa roxburghii resource is fully used so as to improve economic valency
Value.
The content of the invention
In view of this, it is an object of the invention to：A kind of processing technology of Rosa roxburghii black tea is provided, to solve under existing trimming
Roxburgh rose leaf be nearly all directly to abandon, its nutritive value is higher, the problem of causing the wasting of resources.
The present invention provides a kind of processing technology of Rosa roxburghii black tea, and concrete technology method is as follows：
The fresh roxburgh rose tender leaf picked is built on dustpan in Processing Room and withered, 23 DEG C of room temperature, relative humidity
65%, tiling thickness is less than 2cm, withering time 8-12 hours, treats that withering leaf moisture content reaches 60%-64%, leaf atrophy, leaf
Matter is soft, and tender stalk is soft soft, and bending is continuous, and it is mellow that hand pinches leaf, holds agglomerating, can slowly be scattered after loosing one's grip, leaf surface gloss disappears
To lose, leaf color is slightly grey dark green, and green grass gas dies down, and has and give out certain fragrance, for the appropriate mark that withers, the Rosa roxburghii that will have been withered
To be kneaded in tender leaf input kneading machine, knead broken cell rate and reach more than 80%, for blade more than 90% into bar, juice is excessive,
Hand touch with moistening it is viscous it is hand-tight hold it is agglomerating, release scatter after be appropriateness, the roxburgh rose tender leaf mixed is put into fermentation tank, 23 DEG C of temperature,
Humidity is 89%-93%, after fermenting 4 hours, inserts in drying machine and dries, and is spread after the completion of drying and is cooled to room temperature packaging storage
Deposit.
Compared with prior art, the present invention turns waste into wealth roxburgh rose leaf, by using the processing method of the present invention to Rosa roxburghii
Leaf is handled, and the beneficiating ingredient being effectively kept in roxburgh rose leaf, improves mouthfeel, and the Rosa roxburghii tea flavour alcohol processed is felt well
Mouthful, quality is high and shows unique characteristics, and finished product Rosa roxburghii black tea of the invention, color and luster, mouthfeel and endoplasm are all good, are daily drunk ideals
Tea-drinking.
Embodiment
To make the object, technical solutions and advantages of the present invention clearer, with reference to embodiment to the preferred reality of the present invention
Scheme is applied further to be described in detail.
Embodiment 1：
A kind of processing technology of Rosa roxburghii black tea is present embodiments provided, concrete technology method is as follows：
The fresh roxburgh rose tender leaf picked is built on dustpan in Processing Room and withered, 23 DEG C of room temperature, relative humidity
65%, tiling thickness is less than 2cm, withering time 10 hours, treats that withering leaf moisture content reaches 60%-64%, leaf atrophy, the food value of leaf
Softness, tender stalk is soft soft, and bending is continuous, and it is mellow that hand pinches leaf, holds agglomerating, can slowly be scattered after loosing one's grip, and leaf surface gloss disappears,
Leaf color is slightly grey dark green, and green grass gas dies down, and has and give out certain fragrance, for the appropriate mark that withers, the Rosa roxburghii to have withered is tender
Kneaded in leaf input kneading machine, knead broken cell rate and reach more than 85%, blade more than 90% is into bar, and juice is excessive, hand
Touch with moistening it is viscous it is hand-tight hold it is agglomerating, release scatter after be appropriateness, the roxburgh rose tender leaf mixed is put into fermentation tank, 23 DEG C of temperature is wet
Spend for 89%-93%, after fermentation 4 hours, insert in drying machine and dry, spread after the completion of drying and be cooled to room temperature packing and storing.
Embodiment 2：
A kind of processing technology of Rosa roxburghii black tea is present embodiments provided, concrete technology method is as follows：
The fresh roxburgh rose tender leaf picked is built on dustpan in Processing Room and withered, 23 DEG C of room temperature, relative humidity
65%, tiling thickness is less than 2cm, withering time 12 hours, treats that withering leaf moisture content reaches 60%-64%, leaf atrophy, the food value of leaf
Softness, tender stalk is soft soft, and bending is continuous, and it is mellow that hand pinches leaf, holds agglomerating, can slowly be scattered after loosing one's grip, and leaf surface gloss disappears,
Leaf color is slightly grey dark green, and green grass gas dies down, and has and give out certain fragrance, for the appropriate mark that withers, the Rosa roxburghii to have withered is tender
Kneaded in leaf input kneading machine, knead broken cell rate and reach more than 82%, blade more than 90% is into bar, and juice is excessive, hand
Touch with moistening it is viscous it is hand-tight hold it is agglomerating, release scatter after be appropriateness, the roxburgh rose tender leaf mixed is put into fermentation tank, 23 DEG C of temperature is wet
Spend for 89%-93%, after fermentation 4 hours, insert in drying machine and dry, spread after the completion of drying and be cooled to room temperature packing and storing.
Claims (2)
1. a kind of processing technology of Rosa roxburghii black tea, it is characterised in that concrete technology method is as follows：
The fresh roxburgh rose tender leaf picked is built on dustpan in Processing Room and withered, 23 DEG C of room temperature, relative humidity 65%, is put down
Paving thickness is less than 2cm, withering time 8-12 hours, treats the roxburgh rose tender leaf that withering leaf moisture content reaches 60%-64%, will wither
Kneaded in input kneading machine, knead broken cell rate and reach more than 80%, blade more than 90% is into bar, and juice is excessive, and hand is touched
Have moistening it is viscous it is hand-tight hold it is agglomerating, release scatter after be appropriateness, the roxburgh rose tender leaf mixed is put into fermentation tank, 23 DEG C of temperature, humidity
For 89%-93%, after fermenting 4 hours, insert in drying machine and dry, spread after the completion of drying and be cooled to room temperature packing and storing.
2. a kind of processing technology of Rosa roxburghii black tea according to claim 1, it is characterised in that appropriateness of withering is masked as：It is leaf
Atrophy, the food value of leaf are soft, and tender stalk is soft soft, and bending is continuous, and it is mellow that hand pinches leaf, hold agglomerating, can slowly be scattered after loosing one's grip, leaf surface
Gloss disappears, and leaf color is slightly grey dark green, and green grass gas dies down, and has and give out certain fragrance.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711034907.XA CN107535659A (en) | 2017-10-30 | 2017-10-30 | A kind of processing technology of Rosa roxburghii black tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711034907.XA CN107535659A (en) | 2017-10-30 | 2017-10-30 | A kind of processing technology of Rosa roxburghii black tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107535659A true CN107535659A (en) | 2018-01-05 |
Family
ID=60967210
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711034907.XA Pending CN107535659A (en) | 2017-10-30 | 2017-10-30 | A kind of processing technology of Rosa roxburghii black tea |
Country Status (1)
| Country | Link |
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| CN (1) | CN107535659A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110419610A (en) * | 2019-08-29 | 2019-11-08 | 贵州大学 | A kind of processing technology of Rosa roxburghii Tratt yellow tea |
| CN111728041A (en) * | 2019-09-06 | 2020-10-02 | 贵州经贸职业技术学院 | Processing method of roxburgh rose black tea |
| CN113475605A (en) * | 2021-07-23 | 2021-10-08 | 黄山市新安源冬茶研究院有限公司 | Black tea and preparation method thereof |
| CN114304322A (en) * | 2021-11-24 | 2022-04-12 | 华南农业大学 | Method for preparing roxburgh rose black tea by composite fermentation of tea trees and fresh roxburgh rose leaves |
| CN114304321A (en) * | 2021-11-24 | 2022-04-12 | 华南农业大学 | Preparation method of low-caffeine roxburgh rose broken black tea |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585421A (en) * | 2014-12-29 | 2015-05-06 | 普定县绿品农业发展有限公司 | Processing method of rosa-roxburghii leaf tea |
-
2017
- 2017-10-30 CN CN201711034907.XA patent/CN107535659A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585421A (en) * | 2014-12-29 | 2015-05-06 | 普定县绿品农业发展有限公司 | Processing method of rosa-roxburghii leaf tea |
Non-Patent Citations (1)
| Title |
|---|
| 朱旗: "《茶学概论》", 31 August 2013, 中国农业出版社 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110419610A (en) * | 2019-08-29 | 2019-11-08 | 贵州大学 | A kind of processing technology of Rosa roxburghii Tratt yellow tea |
| CN111728041A (en) * | 2019-09-06 | 2020-10-02 | 贵州经贸职业技术学院 | Processing method of roxburgh rose black tea |
| CN113475605A (en) * | 2021-07-23 | 2021-10-08 | 黄山市新安源冬茶研究院有限公司 | Black tea and preparation method thereof |
| CN114304322A (en) * | 2021-11-24 | 2022-04-12 | 华南农业大学 | Method for preparing roxburgh rose black tea by composite fermentation of tea trees and fresh roxburgh rose leaves |
| CN114304321A (en) * | 2021-11-24 | 2022-04-12 | 华南农业大学 | Preparation method of low-caffeine roxburgh rose broken black tea |
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| Date | Code | Title | Description |
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| PB01 | 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: 20180105 |