CN1284466C - Roxburgh Rose tea and its preparing method - Google Patents
Roxburgh Rose tea and its preparing method Download PDFInfo
- Publication number
- CN1284466C CN1284466C CN 200510003212 CN200510003212A CN1284466C CN 1284466 C CN1284466 C CN 1284466C CN 200510003212 CN200510003212 CN 200510003212 CN 200510003212 A CN200510003212 A CN 200510003212A CN 1284466 C CN1284466 C CN 1284466C
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- tea
- roxburgh rose
- rosa roxburghii
- rose tea
- present
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Abstract
The present invention relates to roxburgh rose tea and a preparing method thereof, which is characterized in that a roxburgh rose fresh fruit is washed cleanly, and then is put into a pottery jar for sealing and ferment after drying. After storage for one to three months under room temperature, the fermented roxburgh rose is taken out and cut into filaments by a slicer. When roxburgh rose seeds are removed by sieving, the roxburgh rose filaments are dried further and mixed with tea leaves according to the proportion of 1 to 4: 9 to 6. After examination, the qualified products are packed better in a vacuum packing mode, so that the roxburgh rose tea is prepared. The roxburgh rose tea of the present invention has favorable color, perfume and taste, and is ideal health beverage. The roxburgh rose tea is beneficial to health for long-time drinking.
Description
Technical field
The present invention relates to tea, in particular to tea preparation and preparation method thereof.
Background technology
Today, drink tea both at home and abroad and become common practise.Drink tea, become a kind of hobby of people, in daily life in occupation of consequence.Tea culture is abundant in content, and is elegant in taste, and light delicate fragrance gladdens the heart and refresh the mind, and it is pleasing to make us tasting the heart, relaxed and joyful.Drink tea and can refresh oneself, make eye bright, diuresis, cardiac stimulant helps digest, and bactericidal antiphlogistic is prevented and cured diseases.Therefore, be loved by the people.Rosa roxburghii, abound with in Guizhou Plateau, it is the high wild fruit of a kind of nutritive value and medical value, except that Vit C contents is high, also contain useful compositions such as tannins, rare element class, enzyme, have anticancer, protect the liver, lipopenicillinase, anti-ageing, strengthen effect such as immunologic function, the traditional Chinese medical science think it have help digestion, be good for the stomach, the strengthening by means of tonics effect.
At present, existing Rosa roxburghii tea is the plurality of Chinese component and makes on the market, and preparation method's complexity is difficult to give full play to the effect of the original nutrition of Rosa roxburghii, and the health care curative effect is not obvious.Chinese patent 97106810.0 " a kind of Rosa roxburghii tea and preparation method thereof " uses single Rosa roxburghii to join tea and makes Rosa roxburghii tea, method for making is fairly simple, with the nutritive value and the bigger performance of taping the latent power of medical value of Rosa roxburghii, but the color of its product does not reach more most enjoyable stage circle to this technology yet.So effect is not fine.
Summary of the invention
The object of the present invention is to provide a kind of nutrition and medical value that can greatly improve Rosa roxburghii, Rosa roxburghii tea that preparation color tool is good and preparation method thereof.
The object of the present invention is achieved like this:
The Rosa roxburghii fresh fruit is cleaned, put into pottery altar sealing and fermenting after the airing, at room temperature deposit 1 first quarter moon to 3 month in, take out the Rosa roxburghii that ferments again, use slicer that Rosa roxburghii is cut into silk, the fruit seed is removed in screening, again with the further dry back of Grossularia burejensis Berger. filament and tealeaves in 1-4: the 9-6 ratio is mixed, packing makes Rosa roxburghii tea of the present invention after the assay was approved.According to the hobby of drinking tea of different crowd, tealeaves can be matched by demand, or green tea or bitter leaves tea or black tea or the like.In order to alleviate the ageing of product, preserve the distinctive fruital flavor of this product, preferably adopt vacuum-packed.The invention has the advantages that Single Roxburgh Rose Fruit by fermentation.Because fermentation, the activity of enhancing enzyme promotes the abundant conversion of inclusion, has removed not mature flavor, produces strong fruital; The Grossularia burejensis Berger. filament golden yellow color, the institute's Tang Lvzhong that makes tea band is yellow, has the characteristic of high-grade tea, can dissolve the sweet taste that carbohydrate has increased millet paste, and can dissolve pectin has toughness, has increased the dense sense of tea flavour, forms refreshing, pure and mild, the delicate fragrance of the distinctive aquatic foods of product of the present invention.By fermentation rosa roxburghii nutrition composition and medical effect obtain bigger performance.The inventive method, with low cost, process is simple, Rosa roxburghii tea of the present invention, color is all good, is comparatively ideal health drink, and normal drink is good for one's health.
The specific embodiment
Present invention is described below in conjunction with specific embodiment:
Screen underproof Rosa roxburghiis such as those have worm in the bright Rosa roxburghii of removing purchase, damage by hand in transportation,, drain " withering " in back airing, the similar tea making of airing then with the clear water flushing, evaporation section moisture content, cell liquid concentrates, and enzymatic activity strengthens, and promotes chemical change.Withering of bright Rosa roxburghii also can be adopted machinery and artificial heating mode, and speed is fast, and the cost height withers naturally but quality is too late, and present embodiment adopts the airing mode, and airing to fruit is condensed to 2/3rds degree of fresh fruit, has not had the blue or green gas of fresh fruit.Through the test of Guizhou Province's product quality supervision and testing institute, reduced form ascorbic acid 484.01mg/100g during Rosa roxburghii is done, plumbous 0.02mg/kg, arsenic 0.1mg/kg, copper 0.064mg/kg.The Rosa roxburghii that airing the is good bubble-cap formula Tao Tan that packs into, the altar mouth is smeared one time with formalin earlier, covers with plastic foil again, tightens with rubber band, buckles ceramic altar lid again, water seal.Deposit 1 first quarter moon to 3 month under room temperature environment, time length decide on Rosa roxburghii fermentation situation, opens a representational altar, sampling, it is golden yellow that fruit is, and sends strong fruital, sweet and sour is good to eat, breaks fruit, it is golden yellow that fruit stone also becomes, illustrate ferment appropriate; Insufficient fermentation, then fragrance is impure, slightly blue or green gas, it is not mature to distinguish the flavor of; Yeast-bitten then fragrance is low vexed, and flavour is flat.If sealing is bad, rotten altar phenomenon appears, and then to put in order altar and discard.Trip out the Rosa roxburghii that ferments, with slicer Rosa roxburghii is cut into silk, the Rosa roxburghii seed is hard, not by chopping, sieves and removes seed.Also the Rosa roxburghii that ferments can be made the fine particle shape, but trial effect is not as good as being cut into silk.Grossularia burejensis Berger. filament again or dry in the shade or dry or dry or fry dried is done, is not pricked the hand the flexible sense to feel.Again that the Grossularia burejensis Berger. filament of drying and tealeaves is preferable to mix in 1: 9 ratio, used tealeaves or green tea, or bitter leaves tea, or black tea etc., depend on the needs.Use the vacuum packing machine packing after the assay was approved.
With the Rosa roxburghii tea that the present invention produces, the emerald green band gold of color and luster is heard its perfume (or spice) earlier during drink, sample pure Hui Tian again, feels the restoring consciouness that makes eye bright, and it is pleasant to help digestion, happy, has the good health care effect.
Claims (3)
- The preparation method of 1 one kinds of Rosa roxburghii tea, it is characterized in that the Rosa roxburghii fresh fruit is cleaned, put into pottery altar sealing and fermenting after the airing, at room temperature deposit 1 first quarter moon to 3 month in, take out the Rosa roxburghii that ferments again, use slicer that Rosa roxburghii is cut into silk, the fruit seed is removed in screening, again with the further dry back of Grossularia burejensis Berger. filament and tealeaves in 1-4: the 9-6 ratio is mixed, and packs after the assay was approved, makes Rosa roxburghii tea.
- 2 preparation methods according to the described a kind of Rosa roxburghii tea of claim 1 is characterized in that the further dry back of described Grossularia burejensis Berger. filament and tealeaves are to mix in 1: 9 ratio.
- 3 preparation methods according to the described a kind of Rosa roxburghii tea of claim 1 is characterized in that described packing after the assay was approved, adopt vacuum-packed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510003212 CN1284466C (en) | 2005-09-19 | 2005-09-19 | Roxburgh Rose tea and its preparing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510003212 CN1284466C (en) | 2005-09-19 | 2005-09-19 | Roxburgh Rose tea and its preparing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1748545A CN1748545A (en) | 2006-03-22 |
| CN1284466C true CN1284466C (en) | 2006-11-15 |
Family
ID=36604345
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200510003212 Expired - Fee Related CN1284466C (en) | 2005-09-19 | 2005-09-19 | Roxburgh Rose tea and its preparing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1284466C (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366013A (en) * | 2011-10-12 | 2012-03-07 | 兴义市东泰天然果蔬开发有限公司 | Production technology of Rosa roxburghii tea |
-
2005
- 2005-09-19 CN CN 200510003212 patent/CN1284466C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1748545A (en) | 2006-03-22 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20061115 Termination date: 20180919 |