CN114794274A - Production process of rose fermented tea - Google Patents
Production process of rose fermented tea Download PDFInfo
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- CN114794274A CN114794274A CN202210269736.3A CN202210269736A CN114794274A CN 114794274 A CN114794274 A CN 114794274A CN 202210269736 A CN202210269736 A CN 202210269736A CN 114794274 A CN114794274 A CN 114794274A
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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
Abstract
The invention discloses a rose fermented tea production process, which comprises the following steps: the special person checks and accepts; step two, withering; step three, rolling; step four, fermentation: putting rose petals into a fermentation barrel, humidifying the rose petals by using a humidifier, and then fermenting to gradually change the color of the rose petals so as to form the quality characteristics of the fermented tea red leaf red soup; step five, drying; step six, internally wrapping; and seventhly, performing outsourcing. The fermentation process disclosed by the invention is used for fermenting under a certain temperature and aerobic condition, so that the prepared rose tea is mild in nature and small in irritation to the stomach, has the effects of relieving emotion, promoting blood circulation to remove blood stasis, soothing liver to remove fire, regulating qi and nourishing blood, regulating endocrine, maintaining beauty and keeping young, and enhancing physique, and is wide in suitable range, and the heat and toxin are removed, and the heat and the appetite are cleared away.
Description
Technical Field
The invention relates to the technical field of rose fermented tea production, and particularly relates to a rose fermented tea production process.
Background
The history of tea drinking in China dates back to spring and autumn, ancient people directly chew fresh tea leaves of tea trees to draw tea juice to feel fragrant and refreshing and have a sense of convergence pleasure, with the development of human life, the habit of raw tea chewing is changed into decoction for taking, because the tea components comprise catechin, cholestenone, caffeine, inositol, folic acid and pantothenic acid, the tea drinking habit is good for health, and the tea drinking habit for a long time gradually reaches the modern times. The tea can be divided into spring tea, summer tea, autumn tea and winter tea according to the season. Various raw tea or refined tea can be processed into tea, such as scented tea, compressed tea, extracted tea, medicinal health tea, tea food, tea-containing beverage, etc.
The tea has the following effects: 1. the tea contains abundant flavonoids, and has good effects of scavenging free radicals, resisting oxidation and resisting aging; 2. the tea leaves contain rich tea polyphenol, and the tea polyphenol can well stimulate the excitability of nerves, so that the tea leaves have the effects of restoring consciousness and refreshing; 3. the tea contains abundant zinc, selenium, manganese and other trace elements, so that the tea can help metabolism. The rose tea, one of the tea, has the effects of relieving emotion, promoting blood circulation to remove blood stasis, soothing liver to remove internal heat, regulating qi and nourishing blood, regulating endocrine, maintaining beauty and keeping young.
The fermented tea is prepared by fermenting during tea production, and can be divided into light fermented tea, semi-fermented tea, full-fermented tea and post-fermented tea. The unfermented tea which is not fermented has the tea polyphenol content which is much higher than that of other tea, has stronger astringency, has certain irritation, and is easy to irritate the stomach. Therefore, the invention provides a production process of rose fermented tea with multiple effects to solve the problems.
Disclosure of Invention
The rose tea prepared by the fermentation process is mild in nature and low in irritation to the stomach, has the effects of relieving emotion, promoting blood circulation to remove blood stasis, soothing liver to remove internal heat, regulating qi and nourishing blood, regulating endocrine, maintaining beauty and keeping young, enhancing physique, clearing heat and removing toxicity, clearing heat and promoting appetite, and is wide in suitable range.
In order to achieve the above purpose, the invention provides the following technical scheme: a production process of rose fermented tea comprises the following steps;
step one, raw material acceptance: the rose petals are accepted by a specially-assigned person in a factory to ensure the quality and the determined grade of the petals;
step two, withering: spreading the rose petals on a bamboo plaque for 3-5cm, sun-drying the rose petals at noon, and spreading the rose petals at intervals of 30-60 min;
step three, rolling: twisting the flower material twice in a twisting machine;
step four, fermentation: transferring rose petals into a barrel body of a fermentation barrel of a fermentation chamber, wherein the thickness of the rose petals is 50-70cm, humidifying the rose petals by using a humidifier, then covering a barrel cover at the top end of the barrel body for fermentation, wherein the temperature of the fermentation chamber is 28-30 ℃, the fermentation time is 24-48h, a thermometer is arranged on the fermentation barrel, when the temperature in the fermentation barrel exceeds 30 ℃, a fan is used for matching with a heat dissipation assembly for heat dissipation, and the color of the petals is gradually changed through fermentation to form the quality characteristic of the fermented tea red leaf red soup;
step five, drying: drying with a baking machine, and molding the fermented tea leaves in the baking machine;
step six, internally wrapping: sterilizing the inner package with ultraviolet sterilizing cabinet for 30min, and inner packaging the dried tea;
step seven, outsourcing: and (5) outsourcing the inner package to obtain a finished rose fermented tea product.
Preferably, in the first step, the whole condition of the petals is roughly seen in acceptance, then the grades of the petals are determined according to the sizes, the uniformity, the picking time, the uniformity and the freshness of the petals, the content of low-grade raw materials in each grade of the petals cannot exceed 10%, no rainwater leaves and dew leaves are required, no peculiar smell is required, and the petals are immediately spread after acceptance and grading, so that the quality can be fully ensured.
Preferably, the moisture content of the rose petals after withering in the second step is 20-30% by taking the standard that the petals are continuously folded.
Preferably, in the third step, the rotating speed of the rolling machine is 40-50r/min, the room temperature in the rolling process is 22-24 ℃, the humidity is 85-90%, and the rolling process comprises air rolling for 10min, light pressing for 15min and heavy pressing for 10min in sequence.
Preferably, the heat dissipation assembly in step four comprises a first hollow rod, a second hollow rod, a connecting pipe, a gas pipe, a fixing ring, a straight rod and an anti-slip sleeve, wherein the first hollow rod is connected with the bottom end inside the barrel body through a bearing, the second hollow rod and the connecting pipe are respectively provided with three parts and are respectively arranged inside the barrel body, the three second hollow rods are distributed outside the first hollow rod, the bottom of the outer end of the three second hollow rod is fixedly communicated with the bottom of the outer end of the first hollow rod through the connecting pipe, the first hollow rod and the second hollow rod are respectively provided with a through hole for air outlet, the fixing ring is arranged outside the top of the first hollow rod, one side of the fixing ring is fixedly provided with the gas pipe, one end of the gas pipe extends out of the barrel body, two ends of the gas pipe are respectively communicated with the inside of the fixing ring and the outside, and the top end of the inner wall and the bottom end of the inner wall of the fixing ring are both fixedly provided with sealing rings, the inner walls of the sealing rings are all contacted with the outer end of the straight rod, a ventilation hole used for being communicated with the inside of the fixing ring is formed in the top of the outer end of the first hollow rod, the straight rod is fixedly arranged at the top end of the first hollow rod, an opening matched with the straight rod is formed in the top end of the barrel cover, the top end of the straight rod penetrates through the opening and extends out of the top end of the barrel cover, an anti-skidding sleeve is sleeved on the top end of the straight rod, and a sealing ring used for sealing a gap between the opening and the straight rod is installed inside the opening.
Preferably, the outer end of the barrel body is provided with a short pipe used for communicating the inside of the barrel body with the outside, the short pipe is arranged below the air pipe, and one end of the air pipe and the outer end of the short pipe are in threaded connection with sealing covers.
Preferably, the specific steps of utilizing the fan to cooperate with the heat dissipation assembly to dissipate heat are as follows: after the rose petals are placed in the barrel body, the first hollow rod and the second hollow rod are inserted into the rose petals, after the barrel cover is covered, the straight rod penetrates out along the opening on the barrel cover, then the anti-skid sleeve is sleeved on the top end of the straight rod, the air pipe and the sealing cover on the short pipe are opened to insert the air pipe of the fan into the air pipe, so that the air generated by the fan enters the first hollow rod through the air pipe along the air inlet pipe, the fixing ring and the air vent on the first hollow rod, then the wind enters the second hollow rod along the connecting pipe, the wind is emitted from the through holes on the first hollow rod and the second hollow rod to radiate the petals, the hot gas flows out from the short pipe, when the temperature in the first hollow rod is too high, a person can also rotate the anti-slip sleeve to drive the straight rod to rotate, so that the first hollow rod rotates, and then make first cavity pole drive connecting pipe and second cavity pole rotate for stir the petal, improve the radiating efficiency of petal.
Preferably, in the fifth step, the baking temperature is 70-80 ℃, the time is 4-5 hours, the shaping speed is fast, the required state of strip rope is achieved in a short time as far as possible, the shaping is stopped immediately until the handfeel tea is slightly pricked, and the tea is twisted into powder by hands so as to prevent the tea from being broken.
In the technical scheme, the invention has the following technical effects and advantages:
1. the fermentation process disclosed by the invention is used for fermenting under certain temperature and aerobic condition, so that the prepared rose tea is mild in nature and small in irritation to the stomach, and further has the effects of relieving emotion, activating blood circulation to dissipate blood stasis, soothing liver to remove fire, regulating qi and nourishing blood, regulating endocrine, maintaining beauty and keeping young and strengthening physique;
2. the drying of the invention is crucial to the modeling and fragrance improvement of the petals, the petals can be modeled after being put into the baking machine, and the state required by the rope can be achieved in a short time;
3. the invention adopts a packaging mode of inner packaging and outer packaging, and the inner packaging uses ultraviolet rays for sterilization, so that the product is cleaner and more sanitary;
4. according to the petal heat dissipation assembly, the air pipe of the fan is inserted into the air pipe, so that air generated by the fan enters the first hollow rod through the air pipe along the air pipe, the fixing ring and the ventilation holes in the first hollow rod, then the air enters the second hollow rod along the connecting pipe, the air is diffused from the through holes in the first hollow rod and the second hollow rod to dissipate heat of petals, hot air flows out of the short pipe, when the temperature in the first hollow rod is too high, personnel can rotate the first hollow rod to drive the connecting pipe and the second hollow rod to rotate so as to stir the petals, the heat dissipation efficiency of the petals is improved, compared with the prior art that manual stirring heat dissipation is needed, the heat dissipation assembly is simple and convenient to operate, the heat dissipation efficiency is high, and the efficiency of the process is greatly improved.
Drawings
In order to more clearly illustrate the embodiments of the present application or technical solutions in the prior art, the drawings needed to be used in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments described in the present invention, and other drawings can be obtained by those skilled in the art according to the drawings.
FIG. 1 is a view of the heat sink assembly of the present invention;
FIG. 2 is an enlarged view of portion A of FIG. 1 in accordance with the present invention;
FIG. 3 is a cross-sectional view of a first hollow shaft and retaining ring of the present invention.
Description of reference numerals:
1 staving, 2 first cavity pole, 3 second cavity poles, 4 connecting pipes, 5 trachea, 6 solid fixed rings, 7 straight-bars, 8 antiskid cover, 9 bung.
Detailed Description
In order to make the technical solutions of the present invention better understood, those skilled in the art will now describe the present invention in further detail with reference to the accompanying drawings.
Example 1
The invention provides a production process of rose fermented tea, which comprises the following steps;
step one, raw material acceptance: the rose petals are accepted by a specially-assigned person in a factory to ensure the quality and the determined grade of the petals, firstly, the overall condition of the petals is viewed roughly, then, the grade of the petals is determined according to the size, the evenness, the picking time, the evenness and the freshness of the petals, the content of low-grade raw materials in the petals of each grade cannot exceed 10 percent, no rainwater leaves and dew leaves are required, no peculiar smell is required, and the petals are immediately spread after being accepted and rated, so that the quality can be fully ensured;
step two, withering: spreading the rose petals on a bamboo plaque for 3cm, sun-drying the rose petals at noon, spreading the rose petals at intervals of 30 minutes, wherein the water content of the withered rose petals is 20%, and the standard that the petals are continuously folded is adopted;
step three, rolling: twisting the flower material twice in a twisting machine at 40r/min at room temperature of 22 deg.C and humidity of 85%, and sequentially kneading for 10min, lightly pressing for 15min, and heavily pressing for 10 min;
step four, fermentation: transferring rose petals into a barrel body 1 of a fermentation barrel of a fermentation chamber, wherein the thickness of the rose petals is 50cm, humidifying the rose petals by using a humidifier, then covering a barrel cover 9 at the top end of the barrel body 1 for fermentation, wherein the temperature of the fermentation chamber is 28 ℃, the fermentation time is 24 hours, a thermometer is arranged on the fermentation barrel, when the temperature in the fermentation barrel exceeds 30 ℃, a fan is used for matching with a heat dissipation assembly for heat dissipation, and the color of the petals is gradually changed through fermentation to form the quality characteristic of the fermented tea red leaf red soup;
step five, drying: drying by using a baking machine, which is important for shaping and aroma improvement of tea, wherein the baking temperature is 70 ℃, the baking time is 4 hours, the fermented tea is put into the baking machine for shaping, the shaping speed is high in the fifth step, the tea reaches the state required by rope formation in a short time as far as possible, the shaping is stopped immediately until the hand feeling tea is slightly pricked, and the tea is twisted into powder by hands so as to prevent the tea from being broken;
step six, internally wrapping: sterilizing the inner package with ultraviolet sterilizing cabinet for 30min, and inner packaging the dried tea;
step seven, outsourcing: and (5) outsourcing the inner package to obtain a finished rose fermented tea product.
Example 2
The invention provides a production process of rose fermented tea, which comprises the following steps;
step one, checking and accepting raw materials: the rose petals are accepted by a specially-assigned person in a factory to ensure the quality and the determined grade of the petals, firstly, the overall condition of the petals is viewed roughly, then, the grade of the petals is determined according to the size, the evenness, the picking time, the evenness and the freshness of the petals, the content of low-grade raw materials in the petals of each grade cannot exceed 10 percent, no rainwater leaves and dew leaves are required, no peculiar smell is required, and the petals are immediately spread after being accepted and rated, so that the quality can be fully ensured;
step two, withering: spreading the rose petals on a bamboo plaque for 4cm, sun-drying the rose petals at noon, spreading the rose petals at intervals of 45 minutes, and allowing the withered rose petals to have a water content of 25% under the standard that the petals are continuously folded;
step three, rolling: twisting the flower material twice in a twisting machine at 45r/min at room temperature of 23 deg.C and humidity of 88%, and sequentially kneading for 10min, lightly pressing for 15min, and heavily pressing for 10 min;
step four, fermentation: transferring rose petals into a barrel body 1 of a fermentation barrel of a fermentation chamber, wherein the thickness of the rose petals is 60cm, humidifying the rose petals by using a humidifier, then covering a barrel cover 9 at the top end of the barrel body 1 for fermentation, wherein the temperature of the fermentation chamber is 29 ℃, the fermentation time is 38h, a thermometer is arranged on the fermentation barrel, when the temperature in the fermentation barrel exceeds 30 ℃, a fan is used for being matched with a heat dissipation assembly for heat dissipation, and the color of the petals is gradually changed through fermentation to form the quality characteristic of the fermented tea red leaf red soup;
step five, drying: drying by using a baking machine, which is important for shaping and aroma improvement of tea, wherein the baking temperature is 75 ℃, the baking time is 4.5 hours, the fermented tea is put into the baking machine for shaping, the shaping speed is high in the step five, the tea reaches the state required by rope in a short time as far as possible, the shaping is stopped immediately until the hand feeling tea is slightly pricked, and the tea is twisted into powder by hands so as to prevent the tea from being broken;
step six, internally wrapping: sterilizing the inner package with ultraviolet sterilizing cabinet for 30min, and inner packaging the dried tea;
step seven, outsourcing: and (5) outsourcing the inner package to obtain a finished rose fermented tea product.
Example 3
The invention provides a production process of rose fermented tea, which comprises the following steps;
step one, raw material acceptance: the rose petals are accepted by a specially-assigned person in a factory to ensure the quality and the determined grade of the petals, firstly, the overall condition of the petals is viewed roughly, then, the grade of the petals is determined according to the size, the evenness, the picking time, the evenness and the freshness of the petals, the content of low-grade raw materials in the petals of each grade cannot exceed 10 percent, no rainwater leaves and dew leaves are required, no peculiar smell is required, and the petals are immediately spread after being accepted and rated, so that the quality can be fully ensured;
step two, withering: spreading the rose petals on a bamboo plaque for 5cm, sun-drying the rose petals at noon, spreading the rose petals at intervals of 60 minutes, wherein the water content of the withered rose petals is 30%, and the standard that the petals are continuously folded is adopted;
step three, rolling: twisting the flower material twice in a twisting machine at 50r/min at room temperature of 24 deg.C and humidity of 90%, and sequentially kneading for 10min, lightly pressing for 15min, and heavily pressing for 10 min;
step four, fermentation: transferring rose petals into a barrel body 1 of a fermentation barrel of a fermentation chamber, wherein the thickness of the rose petals is 70cm, humidifying the rose petals by using a humidifier, then covering a barrel cover 9 at the top end of the barrel body 1 for fermentation, wherein the temperature of the fermentation chamber is 30 ℃, the fermentation time is 48h, a thermometer is arranged on the fermentation barrel, when the temperature in the fermentation barrel exceeds 30 ℃, a fan is used for being matched with a heat dissipation assembly for heat dissipation, and the color of the petals is gradually changed through fermentation to form the quality characteristic of the fermented tea red leaf red soup;
step five, drying: drying by using a baking machine, which is important for shaping and aroma improvement of tea, wherein the baking temperature is 80 ℃, the baking time is 5 hours, the fermented tea is put into the baking machine for shaping, the shaping speed is high in the step five, the tea reaches the state required by rope and rope in a short time as far as possible, the shaping is stopped immediately until the hand feeling tea is slightly pricked, and the tea is twisted into powder by hands so as to prevent the tea from being broken;
step six, internally wrapping: sterilizing the inner package with ultraviolet sterilizing cabinet for 30min, and inner packaging the dried tea;
step seven, outsourcing: and (5) outsourcing the inner package to obtain a finished rose fermented tea product.
Sensory evaluation was performed on the rose fermented tea prepared in examples 1 to 3, as shown in the following table:
and (4) conclusion: the rose fermented tea prepared by the process has rose fragrance, pure fragrance, bright red soup color, no turbidity, thick, sweet and refreshing taste and sweet aftertaste.
Selecting 120 people with dry and hot constitution, wherein each 30 people are taken as one group, and the four groups are formed, wherein the first three groups respectively drink the rose fermented tea in the embodiments 1-3, and the rose fermented tea is drunk with 1000-; in addition, 120 persons with stomach diseases were selected, each 30 persons were taken as one group, and four groups were selected, wherein the former three groups were respectively drunk by the rose fermented tea of examples 1-3 at a daily dose of 1000-:
and (4) conclusion: the rose fermented tea prepared by the process has mild properties and small irritation to the stomach, is suitable for people with dry and hot constitution to drink, and expands the suitable range of the rose fermented tea prepared by the process.
Example 4
As shown in fig. 1-3, the heat dissipation assembly comprises a first hollow rod 2, a second hollow rod 3, a connecting pipe 4, an air pipe 5, a fixing ring 6, a straight rod 7 and an anti-slip cover 8, wherein the first hollow rod 2 is connected with the bottom end inside the barrel body 1 through a bearing, the second hollow rod 3 and the connecting pipe 4 are respectively provided with three parts and are respectively arranged inside the barrel body 1, the three second hollow rods 3 are distributed outside the first hollow rod 2, the bottom of the outer end of the three second hollow rods 3 is fixedly connected with the bottom of the outer end of the first hollow rod 2 through the connecting pipe 4, the first hollow rod 2 and the second hollow rod 3 are respectively provided with through holes for air outlet, the fixing ring 6 is arranged at the outer end of the top of the first hollow rod 2, the air pipe 5 is fixedly arranged at one side of the fixing ring 6, one end of the air pipe 5 extends out of the barrel body 1, and two ends of the air pipe 5 are respectively communicated with the inside and outside of the fixing ring 6, 6 inner wall tops of solid fixed ring and inner wall bottom all fix and are equipped with the sealing washer, these two the sealing washer inner wall all contacts with 7 outer ends of straight-bar, the ventilation hole that is used for with the inside intercommunication of solid fixed ring 6 is offered at 2 outer end tops of first well hollow rod, 7 top of straight-bar are fixed and are equipped with antiskid cover 8, the opening with 7 looks adaptations of straight-bar is offered on 9 tops of bung, 7 tops of straight-bar run through this opening and extend bung 9 tops, 7 tops of straight-bar have cup jointed antiskid cover 8, opening internally mounted has the sealing washer that is used for sealing up space between opening and straight-bar 7, 1 outer end of staving is equipped with the nozzle stub that is used for 1 inside and external intercommunication of staving, and the nozzle stub is established in trachea 5 below, equal threaded connection has sealed lid in trachea 5 one end and nozzle stub outer end.
The specific steps of utilizing the fan to cooperate with the heat dissipation assembly to dissipate heat are as follows: after rose petals are put into the barrel body 1, the first hollow rod 2 and the second hollow rod 3 are inserted into the petals, after the barrel cover 9 is covered, the straight rod 7 penetrates out along an opening on the barrel cover 9, then the anti-skidding sleeve 8 is sleeved on the top end of the straight rod 7, the air pipe 5 and a sealing cover on the short pipe are opened, an air pipe of the fan is inserted into the air pipe 5, air generated by the fan enters the air pipe 5, the fixing ring 6 and a ventilation hole on the first hollow rod 2 through the air pipe to enter the first hollow rod 2, then the air enters the second hollow rod 3 along the connecting pipe 4, the air is distributed from through holes on the first hollow rod 2 and the second hollow rod 3 to dissipate heat of the petals, hot air flows out of the short pipe, when the temperature in the first hollow rod 2 is too high, a person can also rotate the anti-skidding sleeve 8 to drive the straight rod 7 to rotate, so that the first hollow rod 2 rotates, and then the first hollow rod 2 drives the connecting pipe 4 and the second hollow rod 3 to rotate, the petal stirring device is used for stirring petals and improving the heat dissipation efficiency of the petals.
Compared with the prior art in which manual turning heat dissipation is needed, the heat dissipation assembly provided by the invention is simple and convenient to operate, high in heat dissipation efficiency and capable of greatly improving the efficiency of the process.
While certain exemplary embodiments of the present invention have been described above by way of illustration only, it will be apparent to those of ordinary skill in the art that the described embodiments may be modified in various different ways without departing from the spirit and scope of the invention. Accordingly, the drawings and description are illustrative in nature and should not be construed as limiting the scope of the invention.
Claims (8)
1. A production process of rose fermented tea is characterized by comprising the following steps: comprises the following steps;
step one, raw material acceptance: the rose petals are accepted by a specially-assigned person in a factory to ensure the quality and the determined grade of the petals;
step two, withering: spreading the rose petals on a bamboo plaque for 3-5cm, sun-drying the rose petals at noon, and spreading the rose petals at intervals of 30-60 min;
step three, rolling: twisting the flower material twice in a twisting machine;
step four, fermentation: transferring rose petals into a barrel body (1) of a fermentation barrel of a fermentation chamber, wherein the thickness of the rose petals is 50-70cm, humidifying the rose petals by using a humidifier, then covering a barrel cover (9) at the top end of the barrel body (1) for fermentation, wherein the temperature of the fermentation chamber is 28-30 ℃, the fermentation time is 24-48h, a thermometer is arranged on the fermentation barrel, when the temperature in the fermentation barrel exceeds 30 ℃, a fan is used for being matched with a heat dissipation assembly for heat dissipation, and the color of the petals is gradually changed after fermentation to form the quality characteristic of the fermented tea red leaf red soup;
step five, drying: drying with a baking machine, and molding the fermented tea leaves in the baking machine;
step six, internally wrapping: sterilizing the inner package with ultraviolet sterilizing cabinet for 30min, and inner packaging the dried tea;
step seven, outsourcing: and (5) outsourcing the inner package to obtain a finished rose fermented tea product.
2. The rose fermented tea production process according to claim 1, characterized in that: in the first step, the whole condition of the petals is firstly looked at roughly, then the grades of the petals are determined according to the sizes, the evenness, the picking time, the evenness degree and the freshness of the petals, the content of low-grade raw materials in each grade of the petals cannot exceed 10 percent, no rainwater leaves and dew leaves are required, no peculiar smell is required, the petals are spread immediately after being checked and rated, and the quality can be fully ensured.
3. The rose fermented tea production process according to claim 1, characterized in that: in the second step, the moisture content of the withered rose petals is 20-30 percent, and the standard that the petals are continuously folded is taken as a standard.
4. The rose fermented tea production process according to claim 1, characterized in that: rotating speed of the rolling machine in step three is 40-50r/min, room temperature is 22-24 deg.C, humidity is 85-90%, and the rolling process comprises air rolling for 10min, light pressing for 15min, and heavy pressing for 10 min.
5. The rose fermented tea production process according to claim 1, characterized in that: in the fourth step, the heat dissipation assembly comprises a first hollow rod (2), a second hollow rod (3), a connecting pipe (4), an air pipe (5), a fixing ring (6), a straight rod (7) and an anti-slip sleeve (8), wherein the first hollow rod (2) is connected with the bottom end inside the barrel body (1) through a bearing, the second hollow rod (3) and the connecting pipe (4) are respectively provided with three parts and are respectively arranged inside the barrel body (1), the three second hollow rods (3) are distributed outside the first hollow rod (2), the bottom of the outer end of the second hollow rod (3) is fixedly communicated with the bottom of the outer end of the first hollow rod (2) through the connecting pipe (4), through holes for air outlet are respectively arranged on the first hollow rod (2) and the second hollow rod (3), the fixing ring (6) is arranged outside the top of the first hollow rod (2), the air pipe (5) is fixedly arranged on one side of the fixing ring (6), trachea (5) one end extends staving (1) outside, trachea (5) both ends communicate with solid fixed ring (6) inside and external respectively, gu fixed ring (6) inner wall top and inner wall bottom all fix and be equipped with the sealing washer, these two the sealing washer inner wall all contacts with straight-bar (7) outer end, the ventilation hole that is used for with solid fixed ring (6) inside intercommunication is offered at first well hollow rod (2) outer end top, first well hollow rod (2) top is fixed and is equipped with straight-bar (7), the opening with straight-bar (7) looks adaptation is offered on bung (9) top, straight-bar (7) top is run through this opening and is extended bung (9) top, anti-skidding cover (8) have been cup jointed on straight-bar (7) top, opening internally mounted has the sealing washer that is used for space between sealed opening and straight-bar (7).
6. The rose fermented tea production process according to claim 5, wherein: staving (1) outer end is equipped with the nozzle stub that is used for staving (1) inside and external intercommunication, and the nozzle stub is established in trachea (5) below, equal threaded connection in trachea (5) one end and nozzle stub outer end has sealed lid.
7. The rose fermented tea production process according to claim 6, wherein: the specific steps of utilizing the fan to cooperate with the heat dissipation assembly to dissipate heat are as follows: after rose petals are placed in a barrel body (1), a first hollow rod (2) and a second hollow rod (3) are inserted in the petals, after a barrel cover (9) is covered, a straight rod (7) penetrates out along an opening in the barrel cover (9), then an anti-skidding sleeve (8) is sleeved at the top end of the straight rod (7), an air pipe (5) and a sealing cover on a short pipe are opened, an air pipe of a fan is inserted into the air pipe (5), so that air generated by the fan enters the first hollow rod (2) along the air pipe (5), a fixing ring (6) and a ventilation hole in the first hollow rod (2), then enters the second hollow rod (3) along a connecting pipe (4), the air flows out from through holes in the first hollow rod (2) and the second hollow rod (3) to dissipate heat of the petals, hot air flows out from the short pipe, when the temperature in the first hollow rod (2) is too high, a person can also rotate the anti-skidding sleeve (8) to drive the straight rod (7) to rotate, thereby make first cavity pole (2) rotate, and then make first cavity pole (2) drive connecting pipe (4) and second cavity pole (3) and rotate for stir the petal, improve the radiating efficiency of petal.
8. The rose fermented tea production process according to claim 1, characterized in that: in the fifth step, the baking temperature is 70-80 ℃, the time is 4-5 hours, the shaping speed is high, the tea reaches the required state of strip rope in a short time as far as possible, the shaping is stopped immediately until the hand feeling tea is slightly pricked, and the tea is twisted into powder by hands so as to prevent the tea from being broken.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115812816A (en) * | 2022-11-01 | 2023-03-21 | 宜兴市淳美文化发展有限公司 | Fermentation process and equipment for preparing low-temperature aerobic manually-fermented rose tea |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN109566797A (en) * | 2019-01-21 | 2019-04-05 | 六盘水市农业科学研究院 | A kind of production method of rose tea |
| CN112753807A (en) * | 2021-02-03 | 2021-05-07 | 福州大学 | Tieguanyin tea leaf rolling machine with cooling blades and working method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN109566797A (en) * | 2019-01-21 | 2019-04-05 | 六盘水市农业科学研究院 | A kind of production method of rose tea |
| CN112753807A (en) * | 2021-02-03 | 2021-05-07 | 福州大学 | Tieguanyin tea leaf rolling machine with cooling blades and working method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115812816A (en) * | 2022-11-01 | 2023-03-21 | 宜兴市淳美文化发展有限公司 | Fermentation process and equipment for preparing low-temperature aerobic manually-fermented rose tea |
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