CN105028824A - Rose chrysanthemum tea and preparation method thereof - Google Patents

Abstract

The invention discloses a rose chrysanthemum tea and a preparation method thereof. The rose chrysanthemum tea is prepared from the following raw materials: 60-80 of Fagopyrum tataricum, 18-22 of rose, 12-15 of chrysanthemum, 6-8 of walnut style, 3-5 of Aquilaria sinensis leaf, 4-6 of cinnamon, 3-4 of flower of Japanese banana, 4-6 of lophatherum gracile, 6-8 of licorice, 8-10 of balsam pear, 4-5 of cucumber seed powder, and 20-30 of mulberry juice. According to the rose chrysanthemum tea prepared by the method provided by the invention, color protection and oxidation prevention are employed, the functional components are maximumly preserved, also baking and cold soaking are employed so as to precipitate beneficial ingredients more easily, and compounding with other traditional Chinese medicines are realized, the health care value is enhanced, the taste and flavor are improved and reconciled, Fagopyrum tataricum is endowed with flavor, and organic combination with tea is achieved. The rose chrysanthemum tea is convenient to store and eat, can be drinkable after brewing, has ruddy and transparent tea color, is sweet and mellow, has the efficacy of refreshing people and improving intelligence, nourishing yin and clearing heat, helping produce saliva and slake thirst, invigorating the circulation of blood and maintaining beauty, losing weight and reducing fat, etc., and is beneficial to body health.

Description

A kind of rose chrysanthemum tea and preparation method thereof

Technical field

The present invention relates to a kind of rose chrysanthemum tea and preparation method thereof, belong to food processing technology field.

Background technology

Having tea is Chinese's customs of several thousand, and tea is described as " state's drink " in China, the liquid of health, the drink of soul.Have tea and not only can quench one's thirst, tooth can also be protected, improve resistance, norcholesterol, prevent and treat diabetes etc.Teas is various in style on the market now, has tea beverage, tea electuary, tea in bag, green tea, white tea etc., but most of tea only has single tea fragrant, and healthy nutritive value is not high, can not meet the demand that people are growing.The daily life tempo increase of modern, along with the raising of people's living standard, more and more higher to the requirement of drink tea, the tea beverage with health care and diet function more and more receives an acclaim.

Tea culture and traditional Chinese medicine, have very close relationship between the two, and the Chinese Medicine and Clavicular of multiple components contained in tealeaves and various drug effect, their acting in conjunction, to prevent and cure diseases important in inhibiting to human body, therefore have saying of " can not a day without tea ".

Duck wheat is a kind of medicine food dual purpose plant, and wherein protein, fat, vitamin, micronutrient levels are generally higher than rice, wheat and maize, and containing the unexistent chlorophyll of other Cereal grain and rutin (citrin).Duck wheat contains and comparatively enriches bioflavonoid, and bioflavonoid has the physiological functions such as anti-oxidant, antibacterial, antiviral and anticancer, and normal cell can be protected to encroach on from carcinogen.Rutin (also known as the vitamin) P of suitable vast scale is occupied in tartary wheet flavone, can promote that Vc puts aside in vivo, strengthen the immunologic function of human body, capillary can be kept active normally, reduce vasopermeability, to cerebral microvascular and the circulation of maintenance eye, there is good action.

Bitter buckwheat is processed by the present invention for this reason, take to protect look, anti-oxidation, at utmost hold function composition, take baking simultaneously, cold soaking more easily separates out beneficiating ingredient, simultaneously composite with other traditional Chinese medicinal components, improve health value, improve its taste flavor of mediation, give bitter buckwheat local flavor, organically combine with tea-drinking, provide the bagged tea of fragrant simple and elegant, the unique flavor of a kind of nutritious, tea.

Summary of the invention

The object of the present invention is to provide a kind of rose chrysanthemum tea and preparation method thereof, cater to the needs of more consumers.

For achieving the above object, the technical solution used in the present invention is as follows:

A kind of rose chrysanthemum tea, be made up of the raw material of following weight parts:

Bitter buckwheat 60-80, rose 18-22, chrysanthemum 12-15, walnut flower 6-8, eaglewood leaf 3-5, Chinese cassia tree 4-6, flower of Japanese banana 3-4, lophatherum gracile 4-6, Radix Glycyrrhizae 6-8, balsam pear 8-10, cucumber seed powder 4-5, mulberry juice 20-30.

The preparation method of described rose chrysanthemum tea, comprises the following steps:

(1), by bitter buckwheat coarse crushing cross 40 mesh sieves, screen out tartary buckwheat shell and the following powder of 40 orders, obtain bitter buckwheat particle, add containing in the ascorbic water of 0.2-0.5%, be heated to 80-90 DEG C and boil to 15-20 minute, elimination moisture, coarse grain is stand-by;

(2), bitter buckwheat coarse grain is passed into 60-65 DEG C of heated-air drying, put into screen tray again, put into baking box, at 230-250 DEG C, be baked to burnt odor smell take out in time, put into 3-5 times of water, at-1-5 DEG C of lixiviate 30-60 minute, melt cinder is separated, and filtrate adds 0.2-0.5 ‰ cellulase of its weight portion, 0.2 ~ 0.5 ‰ amylase, 0.2 ~ 0.5 ‰ carbohydrase carry out enzymolysis, and temperature is enzymolysis 40-60 minute at 35-48 DEG C, again through the enzyme that goes out, filtration, obtain burnt odor gas-liquid;

(3), by rosebud, chrysanthemum petal respectively impurity elimination clean, put into and embathe 15-20 minute containing the ascorbic frozen water of 0.2-0.5%, pulling out to dry to rub mixes evenly, drop in electromagnetism green-keeping machine, control temperature is that at 240-200 DEG C, the temperature difference is 20 DEG C and carries out the process that completes step by step, and the time is 2-3 minute, then through vacuum freeze drying, be crushed to 40-60 order, obtain rose chrysanthemum particle;

(4), by walnut flower, eaglewood leaf, Chinese cassia tree, flower of Japanese banana be stranding into end, put into the bottom of a pan and add 8-10 times of water boil, put into steam curtain covering simultaneously and boil liquid, add bitter buckwheat coarse grain, slow fire simmers 30-40 minute, sifts out bitter buckwheat coarse grain, adds lophatherum gracile, Radix Glycyrrhizae, balsam pear continue that stewing juice processed is micro-to be done, stir strand and wear into end, admix the saccharomycetes to make fermentation agent of broken last weight 2-3%, at 25-28 DEG C of bottom fermentation 5-7 days, add at 4-6 times of water is heated to 60-80 DEG C and boil in a covered pot over a slow fire 1-2 hour processed, filter and remove residue, obtains sweet-smelling liquid;

(5), burnt odor gas-liquid, sweet-smelling liquid, mulberry juice are stirred, the 25-35% of stoste volume is concentrated at 60-65 DEG C, obtain blending liquid, bitter buckwheat coarse grain, rose chrysanthemum particle and other surplus stocks are mixed, get weight portion 15-20% and obtain blending liquid spray profit evenly, send into microwave oven, control temperature 60-80 DEG C is carried out microwave baking to dry, repeats this and is operated to blending liquid and is finished, then refine to 60-80 order, adopt packaging machine of tea bag to pack according to quantity, to obtain final product.

Beneficial effect of the present invention:

The rose chrysanthemum tea that the present invention obtains, take to protect look, anti-oxidation, at utmost hold function composition, take baking simultaneously, cold soaking more easily separates out beneficiating ingredient, simultaneously composite with other traditional Chinese medicinal components, improve health value, improve its taste flavor of mediation, give bitter buckwheat local flavor, organically combine with tea-drinking; Store, edible all convenient, brew namely drinkable, dark brown ruddy bright, fragrant and sweet glycol, have intelligence development of refreshing oneself, nourishing Yin and clearing heat, promote the production of body fluid to quench thirst, beauty treatment of invigorating blood circulation, the effect such as weight reducing lipopenicillinase, useful body health.

Detailed description of the invention

A kind of rose chrysanthemum tea, be made up of the raw material of following weight (jin):

Bitter buckwheat 80, rose 22, chrysanthemum 15, walnut flower 8, eaglewood leaf 5, Chinese cassia tree 6, flower of Japanese banana 4, lophatherum gracile 6, Radix Glycyrrhizae 8, balsam pear 10, cucumber seed powder 5, mulberry juice 30.

The preparation method of described rose chrysanthemum tea, comprises the following steps:

(1), by bitter buckwheat coarse crushing cross 40 mesh sieves, screen out tartary buckwheat shell and the following powder of 40 orders, obtain bitter buckwheat particle, add containing in 0.5% ascorbic water, be heated to 90 DEG C and boil to 20 minutes, elimination moisture, coarse grain is stand-by;

(2), bitter buckwheat coarse grain is passed into 65 DEG C of heated-air dryings, put into screen tray again, put into baking box, at 250 DEG C, be baked to burnt odor smell take out in time, put into 5 times of water,-1 DEG C of lixiviate 60 minutes, melt cinder is separated, and filtrate adds 0.5 ‰ cellulases of its weight portion, 0.5 ‰ amylase, 0.5 ‰ carbohydrase carry out enzymolysis, and temperature is enzymolysis 60 minutes at 48 DEG C, again through the enzyme that goes out, filtration, obtain burnt odor gas-liquid;

(3), by rosebud, chrysanthemum petal respectively impurity elimination clean, put into and embathe 20 minutes containing 0.5% ascorbic frozen water, pulling out to dry to rub mixes evenly, drop in electromagnetism green-keeping machine, control temperature is that at 240-200 DEG C, the temperature difference is 20 DEG C and carries out the process that completes step by step, and the time is 3 minutes, then through vacuum freeze drying, be crushed to 60 orders, obtain rose chrysanthemum particle;

(4), by walnut flower, eaglewood leaf, Chinese cassia tree, flower of Japanese banana be stranding into end, put into the bottom of a pan and add 10 times of water boils, put into steam curtain covering simultaneously and boil liquid, add bitter buckwheat coarse grain, slow fire simmers 40 minutes, sifts out bitter buckwheat coarse grain, adds lophatherum gracile, Radix Glycyrrhizae, balsam pear continue that stewing juice processed is micro-to be done, stir strand and wear into end, admix the saccharomycetes to make fermentation agent of broken last weight 2-3%, 28 DEG C of bottom fermentations 7 days, add 4 times of water be heated to 60 DEG C at stewing system 2 hours, filter and remove residue, obtains sweet-smelling liquid;

(5), burnt odor gas-liquid, sweet-smelling liquid, mulberry juice are stirred, 35% of stoste volume is concentrated at 65 DEG C, blending liquid, bitter buckwheat coarse grain, rose chrysanthemum particle and other surplus stocks are mixed, get weight portion 20% blending liquid spray profit evenly, send into microwave oven, control temperature 80 DEG C carries out microwave baking to dry, repeats this and is operated to blending liquid and is finished, then refine to 80 orders, adopt packaging machine of tea bag to pack according to quantity, to obtain final product.

Claims (2)

1. a rose chrysanthemum tea, it is characterized in that being made up of the raw material of following weight parts:

Bitter buckwheat 60-80, rose 18-22, chrysanthemum 12-15, walnut flower 6-8, eaglewood leaf 3-5, Chinese cassia tree 4-6, flower of Japanese banana 3-4, lophatherum gracile 4-6, Radix Glycyrrhizae 6-8, balsam pear 8-10, cucumber seed powder 4-5, mulberry juice 20-30.

2. a preparation method for rose chrysanthemum tea as claimed in claim 1, is characterized in that comprising the following steps:

(1), by bitter buckwheat coarse crushing cross 40 mesh sieves, screen out tartary buckwheat shell and the following powder of 40 orders, obtain bitter buckwheat particle, add containing in the ascorbic water of 0.2-0.5%, be heated to 80-90 DEG C and boil to 15-20 minute, elimination moisture, coarse grain is stand-by;

(2), bitter buckwheat coarse grain is passed into 60-65 DEG C of heated-air drying, put into screen tray again, put into baking box, at 230-250 DEG C, be baked to burnt odor smell take out in time, put into 3-5 times of water, at-1-5 DEG C of lixiviate 30-60 minute, melt cinder is separated, and filtrate adds 0.2-0.5 ‰ cellulase of its weight portion, 0.2 ~ 0.5 ‰ amylase, 0.2 ~ 0.5 ‰ carbohydrase carry out enzymolysis, and temperature is enzymolysis 40-60 minute at 35-48 DEG C, again through the enzyme that goes out, filtration, obtain burnt odor gas-liquid;

(3), by rosebud, chrysanthemum petal respectively impurity elimination clean, put into and embathe 15-20 minute containing the ascorbic frozen water of 0.2-0.5%, pulling out to dry to rub mixes evenly, drop in electromagnetism green-keeping machine, control temperature is that at 240-200 DEG C, the temperature difference is 20 DEG C and carries out the process that completes step by step, and the time is 2-3 minute, then through vacuum freeze drying, be crushed to 40-60 order, obtain rose chrysanthemum particle;

(4), by walnut flower, eaglewood leaf, Chinese cassia tree, flower of Japanese banana be stranding into end, put into the bottom of a pan and add 8-10 times of water boil, put into steam curtain covering simultaneously and boil liquid, add bitter buckwheat coarse grain, slow fire simmers 30-40 minute, sifts out bitter buckwheat coarse grain, adds lophatherum gracile, Radix Glycyrrhizae, balsam pear continue that stewing juice processed is micro-to be done, stir strand and wear into end, admix the saccharomycetes to make fermentation agent of broken last weight 2-3%, at 25-28 DEG C of bottom fermentation 5-7 days, add at 4-6 times of water is heated to 60-80 DEG C and boil in a covered pot over a slow fire 1-2 hour processed, filter and remove residue, obtains sweet-smelling liquid;

(5), burnt odor gas-liquid, sweet-smelling liquid, mulberry juice are stirred, the 25-35% of stoste volume is concentrated at 60-65 DEG C, obtain blending liquid, bitter buckwheat coarse grain, rose chrysanthemum particle and other surplus stocks are mixed, get weight portion 15-20% and obtain blending liquid spray profit evenly, send into microwave oven, control temperature 60-80 DEG C is carried out microwave baking to dry, repeats this and is operated to blending liquid and is finished, then refine to 60-80 order, adopt packaging machine of tea bag to pack according to quantity, to obtain final product.