CN107927272A - A kind of preparation process of Rosa roxburghii leaf tea - Google Patents
A kind of preparation process of Rosa roxburghii leaf tea Download PDFInfo
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- CN107927272A CN107927272A CN201711430837.XA CN201711430837A CN107927272A CN 107927272 A CN107927272 A CN 107927272A CN 201711430837 A CN201711430837 A CN 201711430837A CN 107927272 A CN107927272 A CN 107927272A
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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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Abstract
The invention discloses a kind of preparation process of Rosa roxburghii leaf tea, belong to tea process technology field, it is that Rosa roxburghii Tratt fresh leaf is placed on spreading for cooling in spreading for cooling room；Take the mode that daylight withers；Roxburgh rose leaf after withering is put into cylinder type water-removing machine and carries out water-removing processing, fixing temperature is 55~65 DEG C, and fixation time is 1~2min；After water-removing, 15~20 DEG C of temperature, air humidity more than 95%, kneaded, applying 5~10KG, gently pressure just rubs 40~50min, spreads into 5~10cm thickness, and it is turned over and trembles deblocking, spread 10~15min and be placed in rolling machine and apply 20~25KG weight and rub 40~50min again；Roxburgh rose leaf after kneading is put into fermenting cellar fermentation, 20~54 DEG C of temperature, humidity 70~90%, 2~5h of fermentation time；Roxburgh rose leaf is dried.The color of the tea processed by above-mentioned processing method is pitch-black shinny, and fragrance is strong persistently, and flavour is mellow delicious, and soup look glow is transparent, and root of Ford Metalleaf is even gorgeous, meets the taste of vast black tea consumer.
Description
Technical field
The present invention relates to tea process technology field, it particularly relates to a kind of preparation process of Rosa roxburghii leaf tea.
Background technology
Rosa roxburghii Tratt also known as thatch pears, oblonga, alias send the spring to return, pierce sour pear, nine-headed bird, Wen Xianguo, are rosaceous plant reel silk from cocoons
The fruit of silk flower, is the nutrition treasure fruit of healthcare.Containing abundant vitamin C in fruit, it is referred to as " king of Victoria C ".Rosa roxburghii Tratt
Medical value it is very high, the effect of its flower, leaf fruit, seed can be used as medicine, and have stomach invigorating, help digestion, nourish, antidiarrheal.Particularly Rosa roxburghii Tratt is rich in
Superoxide dismutase, be it is internationally recognized there is anti-ageing, protective effect on cancer risk active material, Rosa roxburghii Tratt also has antiviral, radioresistance
Effect, in terms of cardiovascular, digestive system and various tumor disease preventions, application is quite varied.Single Roxburgh Rose Fruit is sour, puckery, flat,
With enhancing body to the resistance of infection, cancer-resisting, treatment scurvy, lead-eliminating effect, anti-aging, treatment athlete's foot, control
Treat oral inflammation, promote human normal development and treatment yctalopia, invigorating the spleen is aid digestion solution pain, lower hyperlipidemia, hypertension, hyperglycemia and other effects.
In the planting process of Rosa roxburghii Tratt, Rosa roxburghii Tratt tree will grow 3~4 sproutings every year, for the nutrition that absorbs roxburgh rose root more
More is conveyed to Single Roxburgh Rose Fruit, and to improve the quality of Single Roxburgh Rose Fruit and the speed of growth, the branch that Rosa roxburghii Tratt newly need to germinate is cut.At present,
Branch after being trimmed for Rosa roxburghii Tratt, all Rosa roxburghii Tratts plantation company or the personal processing mode taken all are to be abandoned, thorn
It is same containing abundant nutritional ingredient in pears leaf, the Rosa roxburghii Tratt branch of trimming is abandoned, causes the waste of resource, but currently without
Other Application ways.
The content of the invention
In view of this, the object of the present invention is to provide a kind of preparation process of Rosa roxburghii leaf tea, the Rosa roxburghii Tratt that will be trimmed away
Roxburgh rose leaf on branch is made full use of.
The present invention solves above-mentioned technical problem by the following technical programs：
A kind of preparation process of Rosa roxburghii leaf tea, comprises the following steps：
S1. spreading for cooling：Rosa roxburghii Tratt fresh leaf is placed on spreading for cooling in spreading for cooling room；
S2. wither：Take the mode that daylight withers；
S3. finish：Roxburgh rose leaf after withering is put into cylinder type water-removing machine and carries out water-removing processing, fixing temperature for 55~
65 DEG C, fixation time is 1~2min；
S4. knead：After water-removing, 15~20 DEG C of temperature, air humidity more than 95%, is kneaded, and applies 5~10KG
Light pressure just rubs 40~50min, spreads into 5~10cm thickness, and it is turned over and trembles deblocking, spreads 10~15min and is placed in rolling machine
Apply 20~25KG weight and rub 40~50min again；
S5. ferment：Roxburgh rose leaf after kneading is put into fermenting cellar fermentation, 20~54 DEG C of temperature, humidity 70~90%, during fermentation
Between 2~5h；
S6. dry：Roxburgh rose leaf is dried.
The baking is dry to divide three phases, first just dries, temperature is 140 DEG C~150 DEG C, and the time is 2~3min；Spreading for cooling 15
Multiple baking is carried out after~20min, 100~120 DEG C of temperature, the time is 5~6min；80 DEG C of temperature is used after 15~20min of spreading for cooling
Bakee 25~30min.
The spreading for cooling is that Rosa roxburghii Tratt fresh leaf is placed on temperature for 10~15 DEG C, is spread out in the spreading for cooling room that relative humidity is 20~30%
Cool 30~60min.
Described wither is the mode for taking daylight to wither, and to when roxburgh rose leaf moisture processed is reduced to 55~65%, stops withering
Wither.
The beneficial effects of the present invention are：
The technique for just rub-spreading-rubbing again is taken when kneading, what is taken when just rubbing is that heat rubs process, i.e. daylight withers
After treat that tea making leaf also there is certain temperature just to rub immediately so that tealeaves it is tightly thin can to form dry tea shape bar rope preferably into bar
The characteristics of, and just rubbing the time is reduced to 10~20min, tealeaves rolled twig rate can either be improved, when can also avoid at this time because kneading
Tealeaves anaerobic fermentation degree is produced to deepen；And just rub after end rapidly tealeaves under rolling machine machine, spread, can be compared with
It is good to make to knead leaf heat dissipation and come into full contact with oxygen so that anaerobic fermentation degree lightens when kneading.
Then contained by the moisture of the tealeaves to the temperature in conventional process and after the processing of each procedure of processing
The control of the parameters such as amount, enables most of organic matter in tealeaves to preserve, further ensures the quality of tealeaves, process is above-mentioned
The color for the black tea that processing method processes is pitch-black shinny, and fragrance is strong, and persistently flavour is mellow delicious, and soup look glow is transparent,
Root of Ford Metalleaf is even gorgeous, meets the taste of vast black tea consumer.
The present invention by the roxburgh rose leaf on the branch that falls Rosa roxburghii Tratt tree-pruning using to process Rosa roxburghii leaf tea, become give up into
It is precious so that the processing cost of the Rosa roxburghii leaf tea is relatively low.Meanwhile by using the present invention preparation process to roxburgh rose leaf at
Reason, the beneficiating ingredient being effectively kept in roxburgh rose leaf, and the mouthfeel of roxburgh rose leaf is improved, the roxburgh rose leaf tea flavour alcohol processed
It is tasty and refreshing, and shape Jin Xi gardens are straight even neat, great visual art value.
Embodiment
In order to facilitate the understanding of those skilled in the art, below in conjunction with embodiment, the present invention will be further described.
Embodiment is only for example, not being limitation of the invention, the step of not illustrated in embodiment to the invention
It is prior art, is not described in detail herein.
Embodiment one
A kind of preparation process of Rosa roxburghii leaf tea, comprises the following steps：
S1. spreading for cooling：Rosa roxburghii Tratt fresh leaf is placed on temperature as 10 DEG C, spreading for cooling 30min in the spreading for cooling room that relative humidity is 20%；
S2. wither：The mode that daylight withers is taken, to when roxburgh rose leaf moisture processed is reduced to 55%, stops withering；
S3. finish：Roxburgh rose leaf after withering is put into cylinder type water-removing machine and carries out water-removing processing, fixing temperature 55
DEG C, fixation time 1min；
S4. knead：After water-removing, 15 DEG C of temperature, air humidity more than 95%, is kneaded, and applying 5KG, gently pressure is just rubbed
40min, spreads into 5cm thickness, and it is turned over and trembles deblocking, spreads 10min and is placed on application 20KG weight in rolling machine and rubs again
40min；
S5. ferment：Roxburgh rose leaf after kneading is put into fermenting cellar fermentation, 20 DEG C of temperature, humidity 70%, fermentation time 2h；
S6. dry：Bakee drying and divide three phases, first just dry, temperature is 140 DEG C, time 2min；After spreading for cooling 15min
Carry out multiple baking, 100 DEG C of temperature, time 5min；25min is bakeed using 80 DEG C of temperature after spreading for cooling 15min.
Embodiment two
A kind of preparation process of Rosa roxburghii leaf tea, comprises the following steps：
S1. spreading for cooling：Rosa roxburghii Tratt fresh leaf is placed on temperature as 15 DEG C, spreading for cooling 60min in the spreading for cooling room that relative humidity is 30%；
S2. wither：The mode that daylight withers is taken, to when roxburgh rose leaf moisture processed is reduced to 65%, stops withering；
S3. finish：Roxburgh rose leaf after withering is put into cylinder type water-removing machine and carries out water-removing processing, fixing temperature 65
DEG C, fixation time 2min；
S4. knead：After water-removing, 20 DEG C of temperature, air humidity more than 95%, is kneaded, and applying 10KG, gently pressure is first
50min is rubbed, 10cm thickness is spread into, and it is turned over and trembles deblocking, 15min is spread and is placed on application 25KG weight in rolling machine and rub again
50min；
S5. ferment：Roxburgh rose leaf after kneading is put into fermenting cellar fermentation, 54 DEG C of temperature, humidity 90%, fermentation time 5h；
S6. dry：Bakee drying and divide three phases, first just dry, temperature is 150 DEG C, time 3min；After spreading for cooling 20min
Carry out multiple baking, 120 DEG C of temperature, time 6min；30min is bakeed using 80 DEG C of temperature after spreading for cooling 20min.
Embodiment three
A kind of preparation process of Rosa roxburghii leaf tea, comprises the following steps：
S1. spreading for cooling：Rosa roxburghii Tratt fresh leaf is placed on temperature as 12 DEG C, spreading for cooling 45min in the spreading for cooling room that relative humidity is 25%；
S2. wither：The mode that daylight withers is taken, to when roxburgh rose leaf moisture processed is reduced to 60%, stops withering；
S3. finish：Roxburgh rose leaf after withering is put into cylinder type water-removing machine and carries out water-removing processing, fixing temperature 58
DEG C, fixation time 2min；
S4. knead：After water-removing, 20 DEG C of temperature, air humidity more than 95%, is kneaded, and applying 8KG, gently pressure is just rubbed
45min, spreads into 8cm thickness, and it is turned over and trembles deblocking, spreads 10~15min and is placed on application 25KG weight in rolling machine and rubs again
44min；
S5. ferment：Roxburgh rose leaf after kneading is put into fermenting cellar fermentation, 44 DEG C of temperature, humidity 85%, fermentation time 3h；
S6. dry：Bakee drying and divide three phases, first just dry, temperature is 145 DEG C, time 3min；After spreading for cooling 18min
Carry out multiple baking, 115 DEG C of temperature, time 6min；28min is bakeed using 80 DEG C of temperature after spreading for cooling 17min.
The above, is only the preferable example of the present invention, not makees limitation in any form to the present invention, any not take off
From technical solution of the present invention content, any simple modification made according to technical spirit of the invention to above example, conversion material
Equivalent variations and modification are expected, in the range of still falling within technical solution of the present invention.
Claims (4)
1. a kind of preparation process of Rosa roxburghii leaf tea, comprises the following steps：
S1. spreading for cooling：Rosa roxburghii Tratt fresh leaf is placed on spreading for cooling in spreading for cooling room；
S2. wither：Take the mode that daylight withers；
S3. finish：Roxburgh rose leaf after withering is put into cylinder type water-removing machine and carries out water-removing processing, fixing temperature is 55~65
DEG C, fixation time is 1~2min；
S4. knead：After water-removing, 15~20 DEG C of temperature, air humidity more than 95%, is kneaded, and is applied 5~10KG and is gently pressed
40~50min just is rubbed, spreads into 5~10cm thickness, and it is turned over and trembles deblocking, 10~15min is spread and is placed on application in rolling machine
20~25KG weight rubs 40~50min again；
S5. ferment：Roxburgh rose leaf after kneading is put into fermenting cellar fermentation, 20~54 DEG C of temperature, humidity 70~90%, fermentation time 2
~5h；
S6. dry：Roxburgh rose leaf is dried.
2. the preparation process of Rosa roxburghii leaf tea according to claim 1, the baking is dry to divide three phases, first just dries, warm
Spend for 140 DEG C~150 DEG C, the time is 2~3min；Multiple baking, 100~120 DEG C of temperature, time 5 are carried out after 15~20min of spreading for cooling
~6min；25~30min is bakeed using 80 DEG C of temperature after 15~20min of spreading for cooling.
3. the preparation process of Rosa roxburghii leaf tea according to claim 1, the spreading for cooling is that Rosa roxburghii Tratt fresh leaf is placed on temperature for 10
~15 DEG C, relative humidity is 30~60min of spreading for cooling in 20~30% spreading for cooling room.
4. the preparation process of Rosa roxburghii leaf tea according to claim 1, described wither is the mode for taking daylight to wither, to treating
When roxburgh rose leaf moisture processed is reduced to 55~65%, stop withering.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711430837.XA CN107927272A (en) | 2017-12-26 | 2017-12-26 | A kind of preparation process of Rosa roxburghii leaf tea |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711430837.XA CN107927272A (en) | 2017-12-26 | 2017-12-26 | A kind of preparation process of Rosa roxburghii leaf tea |
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| CN107927272A true CN107927272A (en) | 2018-04-20 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740197A (en) * | 2018-06-07 | 2018-11-06 | 贵州玉屏展鸿茶叶有限公司 | A kind of preparation process of Rosa roxburghii leaf tea |
| CN108783219A (en) * | 2018-05-28 | 2018-11-13 | 赵鹏 | A kind of food containing feed with paper-mulberry leaf |
| CN108935855A (en) * | 2018-08-28 | 2018-12-07 | 贵州宏财聚农投资有限责任公司 | A kind of processing method of Rosa roxburghii leaf tea |
| CN110558402A (en) * | 2019-10-12 | 2019-12-13 | 贵州经贸职业技术学院 | Preparation method of roxburgh rose fruit 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 |
| CN113397015A (en) * | 2021-07-07 | 2021-09-17 | 贵州大学 | Preparation method and product of roxburgh rose leaf tea |
-
2017
- 2017-12-26 CN CN201711430837.XA patent/CN107927272A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783219A (en) * | 2018-05-28 | 2018-11-13 | 赵鹏 | A kind of food containing feed with paper-mulberry leaf |
| CN108740197A (en) * | 2018-06-07 | 2018-11-06 | 贵州玉屏展鸿茶叶有限公司 | A kind of preparation process of Rosa roxburghii leaf tea |
| CN108935855A (en) * | 2018-08-28 | 2018-12-07 | 贵州宏财聚农投资有限责任公司 | A kind of processing method of Rosa roxburghii leaf 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 |
| CN110558402A (en) * | 2019-10-12 | 2019-12-13 | 贵州经贸职业技术学院 | Preparation method of roxburgh rose fruit tea |
| CN113397015A (en) * | 2021-07-07 | 2021-09-17 | 贵州大学 | Preparation method and product of roxburgh rose leaf tea |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180420 |
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