CN107712187A - A kind of rose tea - Google Patents
A kind of rose tea Download PDFInfo
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- CN107712187A CN107712187A CN201710932719.2A CN201710932719A CN107712187A CN 107712187 A CN107712187 A CN 107712187A CN 201710932719 A CN201710932719 A CN 201710932719A CN 107712187 A CN107712187 A CN 107712187A
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- petal
- rose tea
- tea
- rose
- wither
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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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of rose tea, comprise the following steps：1）, one time fermentation step；By fresh flower valve, wither；By wither it is thick after petal knead；2）, secondary fermentation step；3）, drying steps.
Description
Technical field
The present invention relates to a plant tea and the preparation method of tea, a kind of rose tea is in particulard relate to.
Background technology
Traditional rose tea includes common dry rose tea and rose tea, and dry rose tea shines for new fresh-rose
It is dry to be fabricated；And the jasmine tea that rose tea is usually process with first-class black tea mixing rose scenting, rose tea
It is a kind of big leaf black tea, rose tea more distributes strong Rose Essentielle except the sweet fragrance with general black tea.
But the rose tea of doping tealeaves can destroy the effect that rose is calmed the nerves, and contain caffeine and theophylline, meeting in tealeaves
To calming the nerves, protect liver produces unfavorable effect.
The content of the invention
The technical problem to be solved in the present invention is the deficiency for above-mentioned technical proposal, there is provided a kind of rose tea and its system
Preparation Method, the rose tea have mellow in taste of calming the nerves, and have the effect of calming the nerves protect liver beautifying face and moistering lotion.
In order to solve the above technical problems, the technical scheme is that：
A kind of rose tea, comprises the following steps：
1）, one time fermentation step；By fresh flower valve, wither it is thick；By wither it is thick after petal knead；
2）, secondary fermentation step；
3）, drying steps.
It is the further improvement to above-mentioned technical proposal below;
Step 1）In fresh flower valve；Only it is raw material with the petal of same day buying.
Step 1）In wither;Wither and refer to enter factory's fresh flower valve, through dehydration after a while, make certain hard crisp petal
The dehydration effect for existing physics aspect of being withered in the process for situation of withering of wilting, also there is the process of the chemical change of internal substance.
It is withering time 10-18 hours, soft to leaf bar, it is agglomerating not loose to hold tea.It is the first procedure that rose tea is just made, and shape
Into the basic process of rose tea quality.
Step 1）In knead；The petal that will wither is rotated under pressure, makes petal cell tissue damage,
Petal cell liquid is overflowed, it is one of the important procedure to form time rose tea quality to knead.
Step 1）Middle one time fermentation, refer to spread on the petal after kneading, spread petal thickness and be generally 8-12 centimetres；
Spread in the disk that ferments,
Fermenting cellar temperature is controlled between 24-26 degree,
Relative humidity 95%, chemical composition in petal is allowed to continue the process of oxidation stain in the case of aerobic.This is to make rose
The first time fermentation of black tea.
Step 2）Middle secondary fermentation, it is by the product of the process after one time fermentation；Steam is passed first into, reaches its temperature
To 50-65 °C, miscellaneous bacteria is killed；
Then the temperature 28-35 degree and humidity 85%-95% of petal are adjusted, carries out secondary fermentation.
Step 3）, dry；Toasted first using low fire, 80-90 DEG C of temperature control, 1-2 hours；Redrying bakes and banks up with earth 100-110
DEG C, last 120 DEG C of high temperature Titians are dried, the rapid process evaporated moisture and reach mass dryness fraction of guaranteeing the quality.
What above-mentioned technical proposal was brought has the beneficial effect that：1. the quality of fresh flower valve by the tenderness of fresh flower valve, evenness, cleanliness,
The aspect of freshness four determines, is simply raw material with the petal of same day buying.Refer to enter factory's fresh flower valve 2. withering, by one section
Time dehydration, certain hard crisp petal is withered in the process for situation of withering of wilting the dehydration effect of existing physics aspect, also have
The process of the chemical change of internal substance.It is withering time 10-18 hours, soft to leaf bar, it is agglomerating not loose to hold tea.It is rose-red
The first procedure that tea is just made, and form the basic process of rose tea quality.3rd, the petal that will wither is kneaded certain
It is rotated under pressure, makes petal cell tissue damage, overflows petal cell liquid, it is to form time rose tea product to knead
One of important procedure of matter.4th, one time fermentation refers in certain thickness spread the petal after kneading in specifically fermentation disk
In, fermenting cellar temperature is controlled between 24-26 degree, and relative humidity 95% spreads petal thickness and is generally 8-12 centimetres, is allowed in petal
Chemical composition continues the process of oxidation stain in the case of aerobic.This is the first time fermentation for making rose tea..5th, it is secondary
Fermentation process after one time fermentation passes first into steam, its temperature is reached 50-65 °C, miscellaneous bacteria is killed, then adjustment flower
The temperature and humidity of valve, during to petal one time fermentation per se with the suitable condition bred of actinomyces, and fully breed, this is
The strain of beneficial qualities, its energy secreting amylase and oxidizing ferment, the Starch Conversion that can be catalyzed in petal are monose, are catalyzed Polyphenols
Compound oxidation, petal soup look is set to become reddish brown, petal passes through secondary fermentation, so as to form the reddish brown spy of rose tea red autumnal leaves soup look
There is quality characteristic.6th, dry and toasted first using low fire, 80-90 DEG C of temperature control, 1-2 hours；Redrying bakes and banks up with earth 100-110 DEG C,
Last 120 DEG C of high temperature Titians are dried, the rapid process evaporated moisture and reach mass dryness fraction of guaranteeing the quality.Thousand dry quality, directly affect rose
The quality of black tea.
Overall merit rose tea mouthfeel produced by the present invention is optimal, and the thick and heavy sweetness of mouthfeel is aromatic, and by chemical examination originally
Do not checked containing theophylline and caffeine in rose tea made from invention；Sedative action is drunk for a long time.
After drinking rose tea of the present invention, further tracking is made to sleep quality, relative to conventional black and common red
For tea, sleep quality increases.
Traditional rose tea and conventional black are drunk, after sleep quality generally has the performance of decline, particularly at 4 points in afternoon,
The sleep quality for drinking traditional rose tea and conventional black is poor.
Also there is the effect of beautifying face and moistering lotion to drinking rose tea of the present invention for a long time, drink rose tea of the present invention for a long time,
Half a year is drunk compared with before half a year；The colour of skin, which has, significantly to be highlighted and ruddy effect.
Embodiment
A kind of embodiment, rose tea, comprises the following steps：1）, one time fermentation step；By fresh flower valve, wither it is thick；It will wither thick
Petal afterwards is kneaded；2）, secondary fermentation step；3）, drying steps.
Step 1）In fresh flower valve；The quality of fresh flower valve is determined by the tenderness of fresh flower valve, evenness, cleanliness, the aspect of freshness four
, it is raw material that the petal that the same day purchases only is used in this step.
Step 1）In wither;Wither and refer to enter factory's fresh flower valve, through dehydration after a while, make certain hard crisp petal
The dehydration effect for existing physics aspect of being withered in the process for situation of withering of wilting, also there is the process of the chemical change of internal substance.
It is withering time 10-18 hours, soft to leaf bar, it is agglomerating not loose to hold tea.It is the first procedure that rose tea is just made, and shape
Into the basic process of rose tea quality.
Step 1）In knead；The petal that will wither is rotated under pressure, makes petal cell tissue damage,
Petal cell liquid is overflowed, it is one of the important procedure to form time rose tea quality to knead.
Step 1）Middle one time fermentation, refer to spread on the petal after kneading, spread petal thickness and be generally 8-12 centimetres；
Spreading in the disk that ferments, fermenting cellar temperature is controlled between 24-26 degree,
Relative humidity 95%, chemical composition in petal is allowed to continue the process of oxidation stain in the case of aerobic.This is to make rose
The first time fermentation of black tea.
Step 2）Middle secondary fermentation, it is by the product of the process after one time fermentation；Steam is passed first into, reaches its temperature
To 50-65 °C, miscellaneous bacteria is killed；
Then the temperature 28-35 degree and humidity 85-95% of petal are adjusted, carries out secondary fermentation.
Step 3）, dry；Toasted first using low fire, 80-90 DEG C of temperature control, 1-2 hours；Redrying bakes and banks up with earth 100-110
DEG C, last 120 DEG C of high temperature Titians are dried, and evaporate moisture rapidly（Reach the process for mass dryness fraction of guaranteeing the quality.
Rose tea produced by the present invention, traditional rose tea, conventional black and rose tea are spared 15 people respectively, entered
Row sensory test, test result are as follows.
| Sweet taste | Bitter taste | It is puckery Taste | Delicate flavour | Dense sense | Thickness sense | Alcoholic degree | |
| Rose of the present invention Rare black tea | 15 people feel Pleasantly sweet sense | 14 people feel Pleasantly sweet sense | Not Sense Go out | 15 people feel There is fresh sense | 15 people feel Millet paste is strong | 14 people feel tea Soup taste is thick and heavy | 15 people feel tea Soup is aromatic |
| Traditional rose Black tea | 12 people feel Pleasantly sweet sense | 13 people feel Pleasantly sweet sense | 5 senses Go out | 10 people feel There is fresh sense | 6 people feel tea Soup is strong | 10 people feel tea Soup taste is thick and heavy | 8 people feel tea Soup is aromatic |
| Conventional black | 13 people feel Pleasantly sweet sense | 11 people feel Pleasantly sweet sense | 12 Sense Go out | 5 people feel There is fresh sense | 10 people feel Millet paste is strong | 8 people feel millet paste Taste is thick and heavy | 10 people feel tea Soup is aromatic |
| Rose tea | 15 people feel Pleasantly sweet sense | It is unmanned to feel There is bitter | Not Sense Go out | 13 people feel There is fresh sense | It is unmanned to feel Millet paste is strong | It is unmanned to feel tea Soup taste is thick and heavy | It is unmanned to feel tea Soup is aromatic |
Overall merit rose tea mouthfeel produced by the present invention is optimal, and the thick and heavy sweetness of mouthfeel is aromatic, and by chemical examination originally
Do not checked containing theophylline and caffeine in rose tea made from invention；Sedative action is drunk for a long time.
After drinking rose tea of the present invention, further tracking is made to sleep quality, relative to conventional black and common red
For tea, sleep quality increases.
Traditional rose tea and conventional black are drunk, after sleep quality generally has the performance of decline, particularly at 4 points in afternoon,
The sleep quality for drinking traditional rose tea and conventional black is poor.
Also there is the effect of beautifying face and moistering lotion to drinking rose tea of the present invention for a long time, drink rose tea of the present invention for a long time,
Half a year is drunk compared with before half a year；The colour of skin, which has, significantly to be highlighted and ruddy effect.
Claims (10)
- A kind of 1. rose tea, it is characterised in that：Comprise the following steps：1）, one time fermentation step；By fresh flower valve, wither；It will wither Petal after thick is kneaded；2）, secondary fermentation step；3）, drying steps.
- A kind of 2. rose tea as claimed in claim 1, it is characterised in that：Step 1）In fresh flower valve simply use the same day purchase Petal is raw material.
- A kind of 3. rose tea as claimed in claim 1, it is characterised in that：Step 1）In wither;Withering, it is fresh to refer to that factory will be entered Petal, it is soft to leaf bar by the dehydration of 10-18 hours, it is agglomerating not loose to hold tea.
- A kind of 4. rose tea as claimed in claim 1, it is characterised in that：Step 1）In knead；Petal will be withered certain It is rotated under pressure, makes petal cell tissue damage, overflows petal cell liquid, it is to form time rose tea product to knead One of important procedure of matter.
- A kind of 5. rose tea as claimed in claim 1, it is characterised in that：Step 1）Middle one time fermentation, refer to after kneading Petal is spread, and is spread petal thickness and is generally 8-12 centimetres；Spread in the disk that ferments.
- A kind of 6. rose tea as claimed in claim 1, it is characterised in that：Fermenting cellar temperature is controlled between 24-26 degree.
- A kind of 7. rose tea as claimed in claim 1, it is characterised in that：Relative humidity 95%, chemical composition in petal is allowed to have Continue the process of oxidation stain in the case of oxygen.
- A kind of 8. rose tea as claimed in claim 1, it is characterised in that：Step 2）Middle secondary fermentation, it is by by once sending out The product of process after ferment；Steam is passed first into, its temperature is reached 50-65 °C, miscellaneous bacteria is killed；Then the temperature 28-35 degree and humidity 85%-95% of petal are adjusted, carries out secondary fermentation.
- A kind of 9. rose tea as claimed in claim 1, it is characterised in that：Step 3）, dry；Toasted first using low fire, control Warm 80-90 DEG C, 1-2 hours.
- A kind of 10. rose tea as claimed in claim 9, it is characterised in that：Redrying bakes and banks up with earth 100-110 DEG C, last 120 DEG C High temperature Titian is dried, the rapid process evaporated moisture and reach mass dryness fraction of guaranteeing the quality.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710932719.2A CN107712187A (en) | 2017-10-10 | 2017-10-10 | A kind of rose tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710932719.2A CN107712187A (en) | 2017-10-10 | 2017-10-10 | A kind of rose tea |
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| CN107712187A true CN107712187A (en) | 2018-02-23 |
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| CN201710932719.2A Pending CN107712187A (en) | 2017-10-10 | 2017-10-10 | A kind of rose tea |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108477353A (en) * | 2018-04-16 | 2018-09-04 | 晴隆县紫马乡紫鑫茶叶农民专业合作社 | A kind of processing method of lily black tea |
| CN108522711A (en) * | 2018-04-02 | 2018-09-14 | 华南农业大学 | A kind of processing technology of rose tea |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053401A (en) * | 2015-08-07 | 2015-11-18 | 广西南宁派腾科技有限公司 | Rose black tea preparation method |
| CN105660910A (en) * | 2015-09-09 | 2016-06-15 | 宜宾川红茶业集团有限公司 | Processing method of cold water brewing rose black tea |
| CN106804771A (en) * | 2016-12-27 | 2017-06-09 | 安徽省石台县日新茶叶实业有限公司 | A kind of method that utilization okra prepares black tea |
| CN107019080A (en) * | 2017-06-08 | 2017-08-08 | 绥阳县绥花树型金银花农业发展有限公司 | A kind of honeysuckle black tea processing technology |
-
2017
- 2017-10-10 CN CN201710932719.2A patent/CN107712187A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053401A (en) * | 2015-08-07 | 2015-11-18 | 广西南宁派腾科技有限公司 | Rose black tea preparation method |
| CN105660910A (en) * | 2015-09-09 | 2016-06-15 | 宜宾川红茶业集团有限公司 | Processing method of cold water brewing rose black tea |
| CN106804771A (en) * | 2016-12-27 | 2017-06-09 | 安徽省石台县日新茶叶实业有限公司 | A kind of method that utilization okra prepares black tea |
| CN107019080A (en) * | 2017-06-08 | 2017-08-08 | 绥阳县绥花树型金银花农业发展有限公司 | A kind of honeysuckle black tea processing technology |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108522711A (en) * | 2018-04-02 | 2018-09-14 | 华南农业大学 | A kind of processing technology of rose tea |
| CN108477353A (en) * | 2018-04-16 | 2018-09-04 | 晴隆县紫马乡紫鑫茶叶农民专业合作社 | A kind of processing method of lily black tea |
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