CN111657384A - Preparation method of pure sweet rose corolla fermented tea - Google Patents
Preparation method of pure sweet rose corolla fermented tea Download PDFInfo
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- CN111657384A CN111657384A CN202010647110.2A CN202010647110A CN111657384A CN 111657384 A CN111657384 A CN 111657384A CN 202010647110 A CN202010647110 A CN 202010647110A CN 111657384 A CN111657384 A CN 111657384A
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- 241001573881 Corolla Species 0.000 title claims abstract description 90
- 241000220317 Rosa Species 0.000 title claims abstract description 81
- 235000019225 fermented tea Nutrition 0.000 title claims abstract description 46
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 238000005096 rolling process Methods 0.000 claims abstract description 47
- 230000001954 sterilising effect Effects 0.000 claims abstract description 47
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 46
- 238000001035 drying Methods 0.000 claims abstract description 28
- 241000894006 Bacteria Species 0.000 claims abstract description 23
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 23
- 239000004310 lactic acid Substances 0.000 claims abstract description 23
- 241001122767 Theaceae Species 0.000 claims abstract description 18
- 235000013616 tea Nutrition 0.000 claims abstract description 18
- 241000109329 Rosa xanthina Species 0.000 claims abstract description 17
- 235000004789 Rosa xanthina Nutrition 0.000 claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 15
- 230000004151 fermentation Effects 0.000 claims abstract description 15
- 238000003892 spreading Methods 0.000 claims abstract description 9
- 230000007480 spreading Effects 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 238000004898 kneading Methods 0.000 claims description 21
- 238000003825 pressing Methods 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 14
- 238000011081 inoculation Methods 0.000 claims description 9
- 238000007605 air drying Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 2
- -1 lipid peroxide Chemical class 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 abstract description 2
- 235000021049 nutrient content Nutrition 0.000 abstract description 2
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 abstract 1
- 229930003944 flavone Natural products 0.000 abstract 1
- 150000002212 flavone derivatives Chemical class 0.000 abstract 1
- 235000011949 flavones Nutrition 0.000 abstract 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 abstract 1
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 4
- 235000013824 polyphenols Nutrition 0.000 description 4
- 240000003815 Rhodiola rhodantha Species 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 229960001948 caffeine Drugs 0.000 description 2
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 230000008569 process Effects 0.000 description 2
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- 206010028980 Neoplasm Diseases 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Images
Classifications
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
Abstract
The invention relates to the technical field of tea processing, and particularly relates to a preparation method of pure sweet rose corolla fermented tea. Comprises picking fresh half-opened rose, folding, removing flower stalk and stamen, and keeping clean rose corolla; spreading rose petals on a withering trough for withering; putting the withered rose corolla into a rolling machine for rolling; sterilizing the twisted corolla flush, adding a sugar solution inoculated with lactic acid bacteria for fermentation; and drying the fermented tea by adopting an electric air-blast drying oven to obtain the pure sweet rose corolla fermented tea. Because the rose corolla is added with the sugar solution for fermentation, the fermentation process is strictly sterilized, and the pure sweet rose corolla fermented tea is fragrant and sweet in taste, clean and mellow. After the roses are fermented by lactic acid bacteria, the nutrient content and the inoxidizability of the roses are improved, the content of free amino acid, the content of total flavone and the content of VC are respectively increased by 16.46 percent, 23.97 percent and 13.56 percent, and the OH clearance, DPPH clearance and lipid peroxide clearance are respectively increased by 20.63 percent, 27.08 percent and 13.62 percent compared with the capacity before fermentation.
Description
Technical Field
The invention relates to the technical field of tea processing, and particularly relates to a preparation method of pure sweet rose corolla fermented tea.
Background
The fermented tea has the functions of quenching thirst, preventing cancer, helping digestion, losing weight, delaying senility and the like, and is popular with consumers. The tea making process of the fermented tea generally comprises the working procedures of enzyme deactivation, rolling, pile fermentation, drying and the like, wherein the fermentation is a key process for forming the quality of the fermented tea, and the characteristics of ruddy color, red and bright liquor color, high and cool aroma, mellow taste and the like which are unique to the fermented tea are formed by taking microbial activity as a center.
However, the traditional fermented tea contains caffeine and polyphenol compounds, has a raw taste, and the more tea polyphenol taken by a human body, the more possible the tea polyphenol is to hurt the stomach; the traditional fermentation is not generally disinfected and sterilized, which may cause the fermented tea to contain impurities and affect the taste and nutrition.
Disclosure of Invention
The invention aims to provide a preparation method of pure sweet rose corolla fermented tea, so as to improve the problems. In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
the application provides a preparation method of pure sweet rose corolla fermented tea, which comprises the following steps: picking fresh half-opened rose, folding petals, removing flower pedicel and flower pistil, and keeping clean rose corolla; flatly paving rose petals on a withering trough, wherein the rose petals are not overlapped and are withered for 2-3 hours at the temperature of 28-35 ℃; putting the withered rose corolla into a rolling machine to be rolled for three times, wherein the first non-pressure kneading is carried out for 20 minutes, the second light pressing and kneading is carried out for 15 minutes, and the third heavy pressing and kneading is carried out for 10 minutes; adding the twisted corolla moist water to the water content of 40-50% of the weight of the corolla, sterilizing, adding a sugar solution inoculated with lactic acid bacteria, and fermenting for 3-5 days to obtain fermented tea; and drying the fermented tea by adopting an electric air-blast drying box to obtain the rose corolla fermented tea.
Optionally, the picking fresh blooming roses comprises: picking half-opened roses which are not stained with morning dew between 3:00 and 5:00 in the morning.
Optionally, the rose corolla is laid on a withering trough, the rose corolla is not overlapped, and withering is performed at a temperature of 28-35 ℃, and the withering comprises: the water content of the withered rose corolla is 15 to 25 percent.
Optionally, the withered rose corolla is put into a rolling machine for rolling, the first non-pressure kneading is carried out for 20 minutes, the second light pressing kneading is carried out for 15 minutes, and the third heavy pressing kneading is carried out for 10 minutes, wherein the rolling process comprises the following steps: when no pressure exists, the rotating speed of the rolling machine is 30-40 r/min; the light pressure is 250-280N, and the rotating speed of the rolling machine is 30-40 r/min; the heavy pressure is 400-450N, and the rotation speed of the rolling machine is 30-35 r/min.
Optionally, the sterilization treatment mode is high-temperature steam sterilization or microwave sterilization: the high-temperature steam sterilization temperature is 100-110 ℃, and the sterilization time is 5-20 minutes; the microwave sterilization frequency is 2000-20000 MHz, and the sterilization time is 2-10 minutes.
Optionally, the sugar-water weight ratio in the sugar solution is 1: (5-25), and performing a sterilization operation on the sugar solution before inoculation of the lactic acid bacteria.
Optionally, the weight of the sugar is 2-10% of the weight of the corolla tea, and the inoculation amount of the lactic acid bacteria is 0.2-1% of the weight of the corolla tea.
Optionally, the lactic acid bacteria fermentation conditions are: the temperature is 30-45 ℃, and the PH is 3.8-4.8.
Optionally, the drying the rose corolla fermented tea by using an electric air drying oven comprises: drying for 30 minutes at the temperature of 110 ℃, drying again after spreading and cooling for 1 hour at the temperature of 80 ℃ until the water content of the corolla is 5-8 percent.
The invention has the beneficial effects that:
the rose is picked before the day is bright, the flowers are not irradiated by sunlight, the rose essential oil, aromatic substances and the like are reserved to the maximum extent, and the fermented tea prepared by the rose essence oil does not contain caffeine and polyphenol compounds, is fragrant and sweet in taste and has overflowing fragrance; the water content of the withered rose corolla is 15-25%, the activity of enzyme in the petals can be promoted, the substances contained in the rose corolla are subjected to appropriate physical and chemical changes, partial water is emitted, and the petals are wilted but keep the original color; the volume of the rose corolla can be reduced by rolling, and petal tissues are properly damaged, so that the rose corolla is beneficial to moist and fermentation; the sterilization operation can kill harmful germs and reduce the influence of other strains in the fermentation process; after the roses are fermented by lactic acid bacteria, the nutrient content and the inoxidizability of the roses are improved to a certain degree, the content of free amino acids, the content of total flavonoids and the content of VC are respectively increased by 16.46 percent, 23.97 percent and 13.56 percent, and the OH clearance, DPPH clearance and lipid peroxide clearance are respectively increased by 20.63 percent, 27.08 percent and 13.62 percent compared with the capacity before fermentation.
Additional features and advantages of the invention will be set forth in the description which follows, and in part will be obvious from the description, or may be learned by the practice of the embodiments of the invention. The objectives and other advantages of the invention will be realized and attained by the structure particularly pointed out in the written description and claims hereof as well as the appended drawings.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the embodiments will be briefly described below, it should be understood that the following drawings only illustrate some embodiments of the present invention and therefore should not be considered as limiting the scope, and for those skilled in the art, other related drawings can be obtained according to the drawings without inventive efforts.
FIG. 1 is a flow chart of a method for preparing pure sweet rose corolla fermented tea according to an embodiment of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all, embodiments of the present invention. The components of embodiments of the present invention generally described and illustrated in the figures herein may be arranged and designed in a wide variety of different configurations. Thus, the following detailed description of the embodiments of the present invention, presented in the figures, is not intended to limit the scope of the invention, as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
It should be noted that: like reference numbers and letters refer to like items in the following figures, and thus, once an item is defined in one figure, it need not be further defined and explained in subsequent figures. Meanwhile, in the description of the present invention, the terms "first", "second", and the like are used only for distinguishing the description, and are not to be construed as indicating or implying relative importance.
Example 1
As shown in fig. 1, the present embodiment provides a method for preparing pure sweet fermented rose corolla tea, comprising step S110, step S120, step S130, step S140 and step S50.
S110, picking fresh half-opened roses, folding petals, removing flower bases and flower pistils, and reserving clean rose crowns;
s120, flatly paving rose petals on a withering trough, wherein the rose petals are not overlapped and are withered for 3 hours at the temperature of 28 ℃;
s130, putting the withered rose corolla into a rolling machine to be rolled for three times, wherein the first non-pressure rolling is carried out for 20 minutes, the second light pressing and rolling is carried out for 15 minutes, and the third heavy pressing and rolling is carried out for 10 minutes;
s140, adding the twisted corolla moist water until the water content is 40% of the weight of the corolla, sterilizing, adding a sugar solution inoculated with lactic acid bacteria, and fermenting for 5 days to obtain fermented tea;
and S150, drying the fermented tea by adopting an electric air-blast drying box to obtain the rose corolla fermented tea.
Optionally, the picking fresh blooming roses comprises: picking half-opened roses which are not stained with morning dew between 3:00 and 5:00 in the morning.
Optionally, the spreading the rose corolla on a withering trough, wherein the rose corolla is not overlapped and withering is performed at the temperature of 28 ℃, and the withering comprises: the water content of the withered rose corolla is 25%.
Optionally, the withered rose corolla is put into a rolling machine for rolling, the first non-pressure kneading is carried out for 20 minutes, the second light pressing kneading is carried out for 15 minutes, and the third heavy pressing kneading is carried out for 10 minutes, wherein the rolling process comprises the following steps: when no pressure exists, the rotating speed of the rolling machine is 30 r/min; the light pressure is 250N, and the rotating speed of the rolling machine is 30 r/min; the heavy pressure is 400N, and the rotating speed of the rolling machine is 30 r/min.
Optionally, the sterilization treatment mode is high-temperature steam sterilization or microwave sterilization: the high-temperature steam sterilization temperature is 100 ℃, and the sterilization time is 20 minutes; the microwave sterilization frequency is 2000MHz, and the sterilization time is 10 minutes.
Optionally, the sugar-water weight ratio in the sugar solution is 1: and 5, sterilizing the sugar solution before inoculating the lactic acid bacteria.
Optionally, the weight of the sugar is 2% of the weight of the corolla tea, and the inoculation amount of the lactic acid bacteria is 0.2% of the weight of the corolla tea.
Optionally, the lactic acid bacteria fermentation conditions are: the temperature was 30 ℃ and the pH was 3.8.
Optionally, the drying the rose corolla fermented tea by using an electric air drying oven comprises: drying at 110 deg.C for 30 min, spreading for 1 hr, and drying again at 80 deg.C until the water content of corolla is 5%.
Example 2
The embodiment provides a preparation method of pure sweet rose corolla fermented tea, which comprises a step S210, a step S220, a step S230, a step S240 and a step S250.
S210, picking fresh half-opened roses, folding petals, removing flower bases and flower pistils, and reserving clean rose crowns;
s220, flatly paving rose petals on a withering trough, wherein the rose petals are not overlapped and are withered for 2 hours at the temperature of 35 ℃;
step S230, putting the withered rose corolla into a rolling machine to be rolled for three times, wherein the first non-pressure rolling is carried out for 20 minutes, the second light pressing and rolling is carried out for 15 minutes, and the third heavy pressing and rolling is carried out for 10 minutes;
s240, adding the twisted corolla moist water until the water content is 50% of the weight of the corolla, sterilizing, adding sugar liquid inoculated with lactic acid bacteria, and fermenting for 3 days to obtain fermented tea;
and S250, drying the fermented tea by adopting an electric air-blast drying box to obtain the rose corolla fermented tea.
Optionally, the picking fresh blooming roses comprises: picking half-opened roses which are not stained with morning dew between 3:00 and 5:00 in the morning.
Optionally, the spreading the rose corolla on a withering trough, wherein the rose corolla is not overlapped and withering is performed at a temperature of 35 ℃, and the withering comprises: the water content of the withered rose corolla is 15%.
Optionally, the withered rose corolla is put into a rolling machine for rolling, the first non-pressure kneading is carried out for 20 minutes, the second light pressing kneading is carried out for 15 minutes, and the third heavy pressing kneading is carried out for 10 minutes, wherein the rolling process comprises the following steps: when no pressure exists, the rotating speed of the rolling machine is 40 r/min; the light pressure is 280N, and the rotating speed of the rolling machine is 40 r/min; the heavy pressure is 450N, and the rotating speed of the rolling machine is 35 r/min.
Optionally, the sterilization treatment mode is high-temperature steam sterilization or microwave sterilization: the high-temperature steam sterilization temperature is 110 ℃, and the sterilization time is 5 minutes; the microwave sterilization frequency is 20000MHz, and the sterilization time is 2 minutes.
Optionally, the sugar-water weight ratio in the sugar solution is 1: 25, the sugar solution is subjected to a sterilization operation before inoculation of the lactic acid bacteria.
Optionally, the weight of the sugar is 10% of the weight of the corolla tea, and the inoculation amount of the lactic acid bacteria is 1% of the weight of the corolla tea.
Optionally, the lactic acid bacteria fermentation conditions are: the temperature was 45 ℃ and the pH was 4.8.
Optionally, the drying the rose corolla fermented tea by using an electric air drying oven comprises: drying at 110 deg.C for 30 min, spreading for 1 hr, and drying again at 80 deg.C until the water content of corolla is 8%.
Example 3
The embodiment provides a preparation method of pure sweet rose corolla fermented tea, which comprises a step S310, a step S320, a step S330, a step S340 and a step S350.
S310, picking fresh half-opened roses, folding petals, picking flower bases and flower pistils, and reserving clean rose crowns;
s320, flatly paving rose petals on a withering trough, wherein the rose petals are not overlapped and are withered for 2.5 hours at the temperature of 32 ℃;
s330, putting the withered rose corolla into a rolling machine to be rolled for three times, wherein the first non-pressure rolling is carried out for 20 minutes, the second light pressing and rolling is carried out for 15 minutes, and the third heavy pressing and rolling is carried out for 10 minutes;
step S340, adding the twisted corolla moist water until the water content is 45% of the weight of the corolla, sterilizing, adding sugar liquid inoculated with lactic acid bacteria, and fermenting for 4 days to obtain fermented tea;
and S350, drying the fermented tea by adopting an electric air-blast drying box to obtain the rose corolla fermented tea.
Optionally, the picking fresh blooming roses comprises: picking half-opened roses which are not stained with morning dew between 3:00 and 5:00 in the morning.
Optionally, the spreading the rose corolla on a withering trough, wherein the rose corolla is not overlapped and withering is performed at a temperature of 32 ℃, and the withering comprises: the water content of the withered rose corolla is 20 percent.
Optionally, the withered rose corolla is put into a rolling machine for rolling, the first non-pressure kneading is carried out for 20 minutes, the second light pressing kneading is carried out for 15 minutes, and the third heavy pressing kneading is carried out for 10 minutes, wherein the rolling process comprises the following steps: when no pressure exists, the rotating speed of the rolling machine is 35 r/min; the light pressure is 260N, and the rotating speed of the rolling machine is 35 r/min; the heavy pressure is 420N, and the rotating speed of the rolling machine is 32 r/min.
Optionally, the sterilization treatment mode is high-temperature steam sterilization or microwave sterilization: the high-temperature steam sterilization temperature is 105 ℃, and the sterilization time is 10 minutes; the microwave sterilization frequency is 10000MHz, and the sterilization time is 6 minutes.
Optionally, the sugar-water weight ratio in the sugar solution is 1: 15, the sugar solution is subjected to a sterilization operation before inoculation of the lactic acid bacteria.
Optionally, the weight of the sugar is 6% of the weight of the corolla tea, and the inoculation amount of the lactic acid bacteria is 0.6% of the weight of the corolla tea.
Optionally, the lactic acid bacteria fermentation conditions are: the temperature was 40 ℃ and the pH was 4.3.
Optionally, the drying the rose corolla fermented tea by using an electric air drying oven comprises: drying at 110 deg.C for 30 min, spreading for 1 hr, and drying again at 80 deg.C until the water content of corolla is 7%.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (9)
1. A preparation method of pure sweet rose corolla fermented tea is characterized by comprising the following steps:
picking fresh half-opened rose, folding petals, removing flower pedicel and flower pistil, and keeping clean rose corolla;
flatly paving rose petals on a withering trough, wherein the rose petals are not overlapped and are withered for 2-3 hours at the temperature of 28-35 ℃;
putting the withered rose corolla into a rolling machine to be rolled for three times, wherein the first non-pressure kneading is carried out for 20 minutes, the second light pressing and kneading is carried out for 15 minutes, and the third heavy pressing and kneading is carried out for 10 minutes;
adding the twisted corolla moist water to the water content of 40-50% of the weight of the corolla, sterilizing, adding a sugar solution inoculated with lactic acid bacteria, and fermenting for 3-5 days to obtain fermented tea;
and drying the fermented tea by adopting an electric air-blast drying box to obtain the rose corolla fermented tea.
2. The preparation method of the pure sweet rose corolla fermented tea according to claim 1, wherein the picking of fresh blooming roses comprises:
picking half-opened roses which are not stained with morning dew between 3:00 and 5:00 in the morning.
3. The method for preparing pure sweet fermented rose corolla tea according to claim 1, wherein the rose corolla is laid on a withering trough without overlapping and withered at 28-35 ℃, and the method comprises:
the water content of the withered rose corolla is 15 to 25 percent.
4. The method for preparing pure sweet fermented rose corolla tea according to claim 1, wherein the withered rose corolla is placed into a rolling machine for rolling, the first non-pressure kneading is carried out for 20 minutes, the second light pressure kneading is carried out for 15 minutes, and the third heavy pressure kneading is carried out for 10 minutes, and the method comprises the following steps:
when no pressure exists, the rotating speed of the rolling machine is 30-40 r/min;
the light pressure is 250-280N, and the rotating speed of the rolling machine is 30-40 r/min;
the heavy pressure is 400-450N, and the rotation speed of the rolling machine is 30-35 r/min.
5. The method for preparing pure sweet rose corolla fermented tea according to claim 1, wherein the sterilization treatment is high-temperature steam sterilization or microwave sterilization:
the high-temperature steam sterilization temperature is 100-110 ℃, and the sterilization time is 5-20 minutes;
the microwave sterilization frequency is 2000-20000 MHz, and the sterilization time is 2-10 minutes.
6. The method for preparing pure sweet rose corolla fermented tea according to claim 1, wherein the weight ratio of sugar to water in the sugar solution is 1: (5-25), and performing a sterilization operation on the sugar solution before inoculation of the lactic acid bacteria.
7. The method for preparing pure sweet rose corolla fermented tea according to claim 1, wherein the weight of the sugar is 2-10% of the weight of the corolla tea, and the inoculation amount of the lactic acid bacteria is 0.2-1% of the weight of the corolla tea.
8. The method for preparing pure sweet rose corolla fermented tea according to claim 1, wherein the lactic acid bacteria fermentation conditions are as follows:
the temperature is 30-45 ℃, and the PH is 3.8-4.8.
9. The method for preparing pure sweet rose corolla fermented tea according to claim 1, wherein the drying of the rose corolla fermented tea by using an electric forced air drying oven comprises:
drying for 30 minutes at the temperature of 110 ℃, drying again after spreading and cooling for 1 hour at the temperature of 80 ℃ until the water content of the corolla is 5-8 percent.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104643086A (en) * | 2015-03-11 | 2015-05-27 | 山东凤凰生物有限公司 | Preparation method of rose ferment |
| CN105660915A (en) * | 2016-01-19 | 2016-06-15 | 广西昭平县凝香翠茶厂 | Rose-fragrance black tea making process |
| CN106942438A (en) * | 2017-05-05 | 2017-07-14 | 济南故乡玫瑰生物科技有限公司 | A kind of preparation method of biofermentation rose tea |
| CN109247474A (en) * | 2018-08-28 | 2019-01-22 | 厦门和美科盛生物技术有限公司 | Application of one lactobacillus plantarum in preparation lactic acid bacteria rose fermented beverage |
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2020
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104643086A (en) * | 2015-03-11 | 2015-05-27 | 山东凤凰生物有限公司 | Preparation method of rose ferment |
| CN105660915A (en) * | 2016-01-19 | 2016-06-15 | 广西昭平县凝香翠茶厂 | Rose-fragrance black tea making process |
| CN106942438A (en) * | 2017-05-05 | 2017-07-14 | 济南故乡玫瑰生物科技有限公司 | A kind of preparation method of biofermentation rose tea |
| CN109247474A (en) * | 2018-08-28 | 2019-01-22 | 厦门和美科盛生物技术有限公司 | Application of one lactobacillus plantarum in preparation lactic acid bacteria rose fermented beverage |
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