CN103621742B - Rose tea as well as preparation method and application thereof - Google Patents
Rose tea as well as preparation method and application thereof Download PDFInfo
- Publication number
- CN103621742B CN103621742B CN201310664153.1A CN201310664153A CN103621742B CN 103621742 B CN103621742 B CN 103621742B CN 201310664153 A CN201310664153 A CN 201310664153A CN 103621742 B CN103621742 B CN 103621742B
- Authority
- CN
- China
- Prior art keywords
- rose
- roses
- preparation
- tea
- rose tea
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Medicines Containing Plant Substances (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention relates to rose tea prepared from roses as well as a preparation method and application of the rose tea. The preparation method of the rose tea comprises the following steps: picking up the roses at 6:00-9:00 in the morning, putting the picked roses in clean water and cleaning the roses, putting the cleaned roses on a net bed to drain water until no water drop drops, putting the roses with water drained on a roller water extractor to dewater for 10-20 min at the rotating speed of 2500-3500 rpm, then drying the roses in the shade or under reduced pressure at low temperature, performing reduced-pressure drying on the roses in a dryer for 2-3 h at the temperature of 60-80 DEG C, and finally conducting irradiation sterilization to finish the preparation of the rose tea. The method provided by the invention can keep both color and active ingredients of the roses, the requirements of excellent color, aroma and taste of the tea art are met, and the rose tea contains rich polyphenolic compounds good for a human body and can be drunk as a health care product.
Description
Technical field
The present invention relates to a kind of tealeaves and preparation method thereof, be specifically related to preparation method and its purposes of rose jasmine tea and this jasmine tea adopting rose to prepare, belong to Tea manufacture field.
Background technology
China's tea culture is of long standing and well established, tea various in style, and function is extensive, as anti-ageing, antibacterial, reducing blood lipid, anticancer, improve indigestion etc.In modern society, in addition to the above-described functions, tea culture also plays a part Cultural Recreation.In miscellaneous tea, be that the tea kind of raw material occupies suitable ratio with plant flowers, as bark of eucommia jasmine tea, peony flower tea etc.A lot of jasmine tea is except containing having except the chemical composition of health care, and also containing aroma volatile and pigment, color is better.
As everyone knows, excessive oxygen radical to functional biomacromolecules in body as nucleic acid, protein and carbohydrate etc. cause damage, and then can cause the generation of the diseases such as aging, cancer, apoplexy, heart disease.Therefore, increasing concern is received about the research of antioxidant content in various food in recent years.The chemical composition of the present inventor to the flower of rose family gul Rosa soulieana, thin,tough silk hair rose, high eyebrow rose etc. has carried out comparatively detailed research, find, wherein all containing abundant liposoluble ingredient, mainly to comprise flavonoids, tannin class and propenyl benzene glycosides compound.Antioxidation activity test result discloses these compositions and all has certain antioxidation activity, and the activity of some composition is better than positive control vitamin C even far away.Therefore, rose is developed to tea and there is great health care and market potential value.Up to now, there is not yet with any rose as the report of rose jasmine tea prepared by raw material.
Containing abundant polyphenol compound in rose, this constituents generally has good health care, but the chemical constitution of this compounds is very unstable, to have under water condition heating or illumination very easily oxidized.Therefore, fresh rose with the product of general tea preparation technique (processing step comprise wither, ferment, knead, dry and refining) gained because the oxidation of wherein polyphenol components causes its color and luster to occur obviously to change, not only outward appearance is bad for the product of such gained, and causes its health-care efficacy greatly to weaken due to the loss of active component (polyphenol).For this reason, need to develop a kind of new tea-manufacturing technology that can retain rose color and luster and active component.
Summary of the invention
For the deficiency of existing tea-manufacturing technology, the present invention have developed a kind of preparation method of rose jasmine tea, can retain color and luster and the active component of rose simultaneously, reaches the tea ceremony requirement of excellent in color.
The preparation method of rose jasmine tea of the present invention, comprises the steps:
(1) rose is plucked: the time of harvesting, in the morning between 6:00-9:00, selects the rose newly opened to make raw material;
(2) cleaning and draining: rose is placed in clear water and cleans up, to be placed on net bed draining extremely without lower of the globule by flower after cleaning;
(3) dewater: the rose after draining is placed in cylinder type dewaterer and dewaters, rotating speed is 2500-3500 rev/min, time 10-20 minute, then carries out drying by either method in following two kinds of methods:
A () is dried in the shade: be laid on net bed by the rose after dehydration, be placed in lucifuge room, and utilize blower fan to keep room to ventilate preferably, blasting time is 12-18 hour;
(b) low-temperature reduced-pressure: the rose after dehydration is placed in vacuum dryer, lucifuge, and temperature controls, at 30-40 DEG C, to vacuumize decompression drying, time 3-4 hour;
(4) hyperthermia drying: the rose after dehydration is placed in dryer decompression drying, temperature 60-80 DEG C, time 2-3 hour;
(5) sterilizing: irradiation sterilization.
Rose jasmine tea of the present invention, is selected from gul rose.
The invention still further relates to and adopt the rose jasmine tea prepared of said method and the application as health products thereof.The rose jasmine tea adopting method of the present invention to prepare contains the abundant polyphenol compound be highly profitable to human body, as flavonoids, tannin class and Small molecular phenolic acid compound, often drink have delay senility, give protection against cancer, the effect such as angiocardiopathy preventing, namely drinkable after soaking with boiling water; Also by rose jasmine tea and other Chinese medicine assembly, product human body being had to certain effect can be prepared.
Detailed description of the invention
embodiment 1
Pluck the Rosa soulieana flower just opened morning 6 and make raw material.
Fresh flower is placed in clear water cleaning 2 times, is then put on net bed draining to without lower of the globule.
Flower after draining is placed in cylinder type dewaterer and carries out surface dewatering, rotating speed is 2500 revs/min, and dewatering time is 20 minutes, each about 2 kilograms, system flower.
Flower after dehydration is placed on net bed, is placed in the room of a lucifuge, open blower fan and keep room to ventilate preferably, ventilation maintenance 18 hours.
Flower is placed in vacuum dryer, drying under reduced pressure, temperature is 70 DEG C, dry 3 hours.
Taken out by dried flower, radiation sterilization, is prepared into Rosa soulieana jasmine tea.
embodiment 2
Pluck the thin,tough silk hair rose just opened and make raw material in the morning 9.
Fresh flower is placed in clear water cleaning 3 times, is then put on net bed draining to without lower of the globule.
Flower after draining is placed in cylinder type dewaterer and carries out surface dewatering, rotating speed is 3500 revs/min, and dewatering time is 10 minutes, each about 2 kilograms, system flower.
Flower after dehydration is placed in dryer, lucifuge, and temperature controls, at 30 DEG C, to vacuumize with water pump, drying under reduced pressure 4 hours.Then the temperature of dryer is adjusted to 60 DEG C, continues dry 3 hours.
Taken out by dried flower, radiation sterilization, is prepared into thin,tough silk hair rose jasmine tea.
embodiment 3
Pluck the high eyebrow rose just opened and make raw material in the morning 7.
Fresh flower is placed in clear water cleaning 3 times, is then put on net bed draining to without lower of the globule.
Flower after draining is placed in cylinder type dewaterer and carries out surface dewatering, rotating speed is 3000 revs/min, and dewatering time is 15 minutes, each about 2 kilograms, system flower.
Flower after dehydration is placed on net bed, is placed in the room of a lucifuge, open blower fan and keep room to ventilate preferably, ventilation maintenance 12 hours.
Flower is placed in vacuum dryer, drying under reduced pressure, temperature is 80 DEG C, dry 2 hours.
Taken out by dried flower, radiation sterilization, is prepared into high eyebrow rose jasmine tea.
Embodiment 4
Pluck the Rosa davidii flower just opened morning 8 and make raw material.
Fresh flower is placed in clear water cleaning 2 times, is then put on net bed draining to without lower of the globule.
Flower after draining is placed in cylinder type dewaterer and carries out surface dewatering, rotating speed is 3000 revs/min, and dewatering time is 12 minutes, each about 2 kilograms, system flower.
Flower after dehydration is placed in dryer, lucifuge, and temperature controls, at 40 DEG C, to vacuumize with water pump, drying under reduced pressure 3 hours.Then the temperature of dryer is adjusted to 60 DEG C, continues dry 3 hours.
Taken out by dried flower, radiation sterilization, is prepared into Rosa davidii jasmine tea.
embodiment 5
The composition of Rosa soulieana flower and efficiency analysis.
The Rosa soulieana jasmine tea of aforementioned preparation is pulverized, with ethanol ultrasonic extraction at ambient temperature, be suspended in after extract reduced pressure concentration in pure water, use benzinum, ethyl acetate and extracting n-butyl alcohol respectively, obtain petroleum ether extract, acetic acid ethyl ester extract, n-butyl alcohol extract and the hydrotrope.Adopting silica gel column chromatography, sephadex column chromatography and half preparation means to be separated from ethyl acetate and n-butyl alcohol extract and obtain 9 compounds, is catechin, silver linden glycoside, astragalin, isoquercitrin, Nicotifiorin, Eugenol 4-O-β-D-[6'-O nutgall acyl] glucoside, Michehedyosides D, Citrusin C and casurin respectively.
Anti-oxidant experimentation is as follows: get the persulfate aqueous solution hybrid reaction that the ABTS aqueous solution that 10 mL concentration are 2 mM and 100 μ L concentration are 70 mM, lucifuge room temperature preservation 12 hours, obtains ABTS
+radical ion mother liquor.It is 0.70 ± 0.02 that this solution is diluted to it in the absorbance at 734 nm places with ethanol before use, is designated as A
0, blank take ethanol as contrast.ABTS solution after 110 μ L dilute adds 200 μ L testing sample solutions, shakes up, and under placing room temperature, reaction measured light absorption value after 10 minutes, was designated as A
i.By following formulae discovery clearance rate: ABTS clearance rate (%)=[1-(A
i/ A
0)] × 100%.According to inhibiting rate, Graphpad Prism 5 software is utilized to calculate IC
50value.Result is as shown in table 1.
The antioxygenic property of table 1 Rosa soulieana jasmine tea main component and the contrast of Vc
As can be seen from the above table, the antioxidation activity of the part of compounds spending middle separation to obtain from Rosa soulieana is obviously better than positive control vitamin C.
embodiment 6
With the above-mentioned Quercetin, the Kaempferol product in contrast that are separated compound and the purchase obtained from Rosa soulieana, adopt the chemical composition of LC-MS-MS to thin,tough silk hair rose to carry out qualitative analysis, result shows in thin,tough silk hair rose containing catechin, Quercetin, isoquercitrin, silver linden glycoside, Citrusin C, casurin and Michehedyosides D.Wherein, the IC of effect of quercetin oxidation activity
50value is 9.42 μMs.Catechin in thin,tough silk hair rose, Quercetin, casurin are identical with the antioxidation activity of allied substances in Rosa soulieana with the antioxidation activity of Michehedyosides D, are obviously better than positive control vitamin C.
embodiment 7
With the above-mentioned Quercetin, the Kaempferol product in contrast that are separated compound and the purchase obtained from Rosa soulieana, adopt the chemical composition of LC-MS-MS to high eyebrow rose to carry out qualitative analysis, result shows in high eyebrow rose containing catechin, Quercetin, Kaempferol, isoquercitrin, Citrusin C, silver linden glycoside and casurin.Wherein, the IC of Kaempferol antioxidation activity
50value is 16.54 μMs.Catechin in high eyebrow rose, Quercetin are identical with the antioxidation activity of allied substances in Rosa soulieana with the antioxidation activity of casurin, are obviously better than positive control vitamin C.
Claims (3)
1. a preparation method for rose jasmine tea, comprises the steps:
(1) rose is plucked: the time of harvesting, in the morning between 6:00-9:00, selects the rose newly opened to make raw material;
(2) cleaning and draining: rose is placed in clear water and cleans up, to be placed on net bed draining extremely without lower of the globule by flower after cleaning;
(3) dewater: rose is placed in cylinder type dewaterer and dewaters, rotating speed is 2500-3500 rev/min, time 10-20 minute, carries out drying by either method in following two kinds of methods:
A () is dried in the shade: be laid in by the rose after clean dehydration on net bed, is placed in lucifuge room, and utilize blower fan to keep room to ventilate preferably, blasting time is 12-18 hour;
(b) low-temperature reduced-pressure: the rose after clean dehydration is placed in vacuum dryer, lucifuge, temperature controls, at 30-40 DEG C, to vacuumize decompression drying, time 3-4 hour;
(4) hyperthermia drying: rose is placed in dryer decompression drying, temperature 60-80 DEG C, time 2-3 hour;
(5) sterilizing: irradiation sterilization.
2. a rose jasmine tea, is characterized in that, is prepared from by preparation method according to claim 1.
3. the application of rose jasmine tea according to claim 2 in health products.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310664153.1A CN103621742B (en) | 2013-12-10 | 2013-12-10 | Rose tea as well as preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310664153.1A CN103621742B (en) | 2013-12-10 | 2013-12-10 | Rose tea as well as preparation method and application thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103621742A CN103621742A (en) | 2014-03-12 |
| CN103621742B true CN103621742B (en) | 2015-02-11 |
Family
ID=50203474
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310664153.1A Expired - Fee Related CN103621742B (en) | 2013-12-10 | 2013-12-10 | Rose tea as well as preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103621742B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104186850B (en) * | 2014-09-04 | 2016-08-24 | 胡小能 | Okra tea preparation process |
| CN106615412A (en) * | 2016-09-29 | 2017-05-10 | 芜湖市三山区绿色食品产业协会 | Puff-ball rose flower tea processing method |
| CN111317041A (en) * | 2020-03-31 | 2020-06-23 | 滇西科技师范学院 | Processing method of rose-fragrance ancient-tree Yunnan black tea and prepared ancient-tree Yunnan black tea |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101637514A (en) * | 2009-08-18 | 2010-02-03 | 曹公义 | Tea bag used for lowering blood lipid, blood pressure and blood glucose |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1090141A (en) * | 1993-01-28 | 1994-08-03 | 胡建平 | Rose fruit tea and preparation method thereof |
| CN1116899A (en) * | 1995-05-21 | 1996-02-21 | 王世海 | Chinese rose tea for ladies and its producing method |
| CN100525791C (en) * | 2006-03-02 | 2009-08-12 | 兰州大学 | Health product and medicine and their preparing method |
| CN101467641A (en) * | 2007-12-29 | 2009-07-01 | 天津市中英保健食品有限公司 | Rosebush fruit tea and method for producing the same |
-
2013
- 2013-12-10 CN CN201310664153.1A patent/CN103621742B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101637514A (en) * | 2009-08-18 | 2010-02-03 | 曹公义 | Tea bag used for lowering blood lipid, blood pressure and blood glucose |
Non-Patent Citations (1)
| Title |
|---|
| 4种蔷薇属植物叶片黄酮含量的季节性变化;蒋辉等;《天然产物研究与开发》;20001231;第12卷(第3期);第58-63页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103621742A (en) | 2014-03-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5324084B2 (en) | Cowberry extract and its production method and use | |
| JP2009013159A6 (en) | Cowberry extract and its production method and use | |
| CN103627608A (en) | Method for making golden camellia wine | |
| Meng et al. | Phenolic characterization of young wines made from spine grape (Vitis davidii Foex) grown in Chongyi County (China) | |
| KR100755190B1 (en) | Manufacturing method of functional beverage using rose | |
| Siti Mahirah et al. | Effects of different drying methods on the proximate composition and antioxidant activities of Ocimum basilicum leaves | |
| CN103621742B (en) | Rose tea as well as preparation method and application thereof | |
| KR101819060B1 (en) | Cosmetic Compositions Containing Fermented Extracts of Hwangryunhaedoktang | |
| Valeeva et al. | Optimisation of conditions for extracting bioactive compounds exhibiting antioxidant properties from hawthorn fruit (Crataegus) | |
| KR101971857B1 (en) | Method for producing functional cabbage juice comprising medicinal herb | |
| KR101996466B1 (en) | Method for producing healthful pear juice comprising green tea concentrate | |
| CN108164572B (en) | Method for extracting tannic acid by using dendrobe | |
| KR101996467B1 (en) | Method for producing healthful onion juice comprising green tea concentrate | |
| KR102348644B1 (en) | Method for producing Codonopsis lanceolata tea with improved sensory properties and functionality | |
| KR20120063706A (en) | Manufacturing method of dried citrus unshiu peel tea and citrus unshiu peel tea using the same | |
| KR102464052B1 (en) | Composition of complex-fermented sprout ginseng having increased ginsenoside F2, Rg3, Rd2 and compound K, chlorogenic acid, coumaric acid, catechin and quercetin, and preparation method thereof | |
| CN108186483A (en) | A kind of natural ageing-resistant skin care composition and its application | |
| CN103315101B (en) | Mono maple bud tea and preparation process thereof | |
| KR20220067062A (en) | Extracted composition of Dendropanax morbifera having increased Chlorogenic acid and Rutin, and antioxidant activity and preparation method thereof | |
| KR101911401B1 (en) | Method for producing Hovenia dulcis extract with enhanced specific flavonoid and polyphenolic compound content | |
| CN113662994A (en) | Extraction method of peach blossom cell water and application of peach blossom cell water | |
| Hazra et al. | Effect of freeze drying on anti-oxidant properties of bael fruit (Agle marmelos) | |
| CN113693085A (en) | Extraction method of purslane cell water and application of purslane cell water obtained by extraction method | |
| CN109123005A (en) | A kind of wilsonii fermented tea and preparation method thereof | |
| KR100864852B1 (en) | Method for preparing mulberry leaf extract with improved hydrophobicity |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | 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 |
Granted publication date: 20150211 Termination date: 20211210 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |