CN110558402A - Preparation method of roxburgh rose fruit tea - Google Patents
Preparation method of roxburgh rose fruit tea Download PDFInfo
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- CN110558402A CN110558402A CN201910967059.0A CN201910967059A CN110558402A CN 110558402 A CN110558402 A CN 110558402A CN 201910967059 A CN201910967059 A CN 201910967059A CN 110558402 A CN110558402 A CN 110558402A
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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Abstract
the invention discloses a preparation method of roxburgh rose fruit tea, which comprises the steps of preparing roxburgh rose, selecting honey-fragrance roxburgh rose fruits, cleaning with clear water, and removing seeds for later use; preparing tea, selecting fresh green tea leaves, withering the fresh tea leaves, rolling, fermenting, drying and spreading for later use; and (4) mixing the products obtained in the first step and the second step, and baking to obtain the roxburgh rose fruit tea. The preparation method of the roxburgh rose fruit tea selects the honey-fragrant roxburgh rose fruit of the organic mature fruit and the first-class tea leaves, adopts various technical means such as blending, scenting, baking and the like, and the prepared roxburgh rose fruit tea not only gives out the faint scent of roxburgh rose, but also keeps the original flavor of the tea, and has the effects of health care and medicinal.
Description
Technical Field
the invention relates to the technical field of tea making, in particular to a preparation method of roxburgh rose fruit tea.
Background
the rosa roxburghii tratt is known as the king of vitamin C in fruits, has higher medicinal value, and the rosa roxburghii tratt is considered to be sweet, sour and cool in nature by traditional Chinese medicine, has the effects of invigorating stomach, promoting digestion, clearing away summer heat and can be used for treating various diseases. The most important of the plants has higher medicinal value and excellent mouthfeel, and belongs to honey-fragrant roxburgh rose.
the tea has effects of promoting digestion, removing greasy, lowering fire, improving eyesight, calming heart, relieving restlessness, clearing summer-heat, removing toxic substances, promoting fluid production, and quenching thirst. The roxburgh rose and the tea are organically combined to absorb the essence of the roxburgh rose and the tea, so that the health of a human body is facilitated.
however, most of the products of combining tea and roxburgh rose put on the market at present adopt the form of mutual infusion of tea and roxburgh rose, the sour and astringent taste of a few more roxburgh rose is increased and the original taste of a few tea is reduced in the infusion process, and the drug effects of the tea, the roxburgh rose and the health care function are extremely low.
disclosure of Invention
the invention aims to solve the technical problem of providing a preparation method of roxburgh rose fruit tea which not only keeps the faint scent of tea leaves, but also has the fresh and sweet fruit flavor of honey-fragrant roxburgh rose and has the health-care and medicinal effects.
In order to solve the technical problems, the technical scheme of the invention is as follows:
A preparation method of roxburgh rose fruit tea comprises the following steps:
Preparing roxburgh rose, selecting honey roxburgh rose fruits, cleaning with clear water, and removing seeds for later use;
Step two, tea preparation, namely selecting fresh green tea leaves, withering the fresh tea leaves, kneading, fermenting, drying and spreading for airing for later use;
and step three, preparing a finished product, namely mixing the products prepared in the step one and the step two, and baking the mixture to obtain the roxburgh rose fruit tea.
The specific operation steps are as follows:
The preparation method comprises the following specific operation steps:
Step 1.1, selecting big, thick, mature, uniform-size honey-fragrant roxburgh rose fruits, cleaning with clear water and airing;
step 1.2, dividing the aired honey-fragrant roxburgh rose fruit into four and half parts, removing seeds, and spreading and airing for later use to obtain the seed-removed honey-fragrant roxburgh rose fruit;
The specific operation steps of the tea preparation in the second step are as follows:
Step 2.1, picking, namely selecting a first batch of autumn tea with two or three leaves as main leaves on one bud as a raw material;
Step 2.2, withering, uniformly spreading the picked tea leaves outdoors, and dissipating water through irradiation of sunlight;
Step 2.3, rolling, namely placing the withered tea raw materials in a rolling frame, and rolling in a hand rolling mode;
2.4, fermenting, namely spreading the rolled tea in a constant-temperature and constant-humidity device for fermentation;
Step 2.5, drying, namely spreading the fermented tea in a drying device, drying by adopting a method of gradually increasing and gradually decreasing the temperature, namely drying by adopting a method of gradually decreasing from low to high, and spreading and drying in the air;
the concrete operation steps of the finished product in the third step are as follows:
Step 3.1, bottoming the roxburgh rose, taking a plurality of drying cages, cleaning and drying in the air, and then flatly paving the seed-removed honey-fragrant roxburgh rose fruits obtained in the step 1.3 at the bottoms of the drying cages;
step 3.2, primarily drying the rosa roxburghii tratt, and primarily drying the honey-fragrance rosa roxburghii tratt fruits with seeds removed in the drying cage at the temperature of 80 ℃;
Step 3.3, paving tea, namely paving the tea dried in the step 2.5 on the primarily dried honey-fragrant roxburgh rose fruit with seeds removed;
And 3.4, drying the mixture, and drying the mixture obtained in the step 3.3 at the temperature of 65-75 ℃ for 50 minutes.
3.5, mixing and scenting, namely controlling the temperature to be 45-55 ℃ when the water content of the tea leaves is reduced to 12% after the mixture is dried in the step 3.4, blending and uniformly stirring the honey-fragrant roxburgh rose fruits and the tea leaves, and continuously drying for at least 4 hours till the mixture is completely dried;
and 3.6, separating, namely separating the tea leaves from the honey-fragrant roxburgh rose fruits by adopting a screening method.
and 3.7, packaging and warehousing, after the tea leaves are cooled, boxing and warehousing one box of tea leaves by 10 jin to obtain the roxburgh rose fruit tea finished product.
preferably, in the step 2.2, when the moisture content of the tea leaves is reduced to 58% -60%, withering of the fresh leaves is finished.
Preferably, in the step 2.3, the rolling time is 50-60 minutes, more than 90% of tea leaves are curled, the tea juice is rolled out and adhered to the surfaces of the leaves, and the leaves are partially reddened.
preferably, in the step 2.4, the fermentation time is 3-4 hours, and when the tea leaves are red and purple red in light perspective, the tea leaves can emit strong apple fragrance.
preferably, in the step 2.5, the drying temperature is 100 ~ 120 ℃, the time is controlled for 25 minutes, the water content is controlled to be 20 ~ 25% after drying, and the thickness of the spread leaves is 1.5 ~ 2.0 cm.
preferably, in the step 3.1, the thickness of the seedremoved honey-fragrant roxburgh rose fruit laid on the bottom of the baking cage is 2-3 cm.
preferably, in the step 3.2, the primary drying time is 30 minutes, and the primary drying is completed when the water content of the de-seeded honey-fragrant roxburgh rose fruit is reduced to 35%.
Preferably, in the step 3.3, the thickness of the spread tea is 2-3 cm. .
compared with the prior art, the invention has the beneficial effects that:
the preparation method of the roxburgh rose fruit tea mainly uses tea leaves as a carrier, adopts honey-fragrance roxburgh rose as a preparation raw material, and prepares the fruit tea which does not contain roxburgh rose pulp and has the fruit flavor of the honey-fragrance roxburgh rose. The invention selects the organic ripe fruit honey-fragrant roxburgh rose fruit and the first-class tea leaves, and adopts various technical means of blending, scenting, baking and the like, so that the prepared roxburgh rose fruit tea not only gives out the faint scent of roxburgh rose, but also keeps the original taste of the tea in the brewing process. The roxburgh rose fruit tea disclosed by the invention is fragrant and pleasant, has the effects of health care and medicinal use, is used for tea drinking and health care of most people, and is particularly suitable for the selection of most women for food and beauty treatment.
Detailed Description
the following further describes the embodiments of the present invention. It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
a preparation method of roxburgh rose fruit tea comprises the following steps:
step one, preparing roxburgh rose;
Step two, preparing tea leaves;
And step three, preparing the finished product.
The following is set forth in detail:
preparing roxburgh rose:
Firstly, when the roxburgh rose fruits are harvested, the roxburgh rose fruits are selected to be large, thick, mature and uniform without diseases and insect pests, and if the roxburgh rose fruits are not uniform, the roxburgh rose fruits are stored in a grading mode, the diseases and the insect pests are removed.
and secondly, cleaning the roxburgh rose fruits by using clear water, airing surface water after cleaning, and drying in a short time.
And thirdly, dividing the complete roxburgh rose fruit into four and half parts, removing seeds, and spreading and drying in the air for later use to obtain the seed-removed honey-fragrant roxburgh rose fruit.
tea preparation, here black tea:
the black tea has rich varieties, and the black tea required by the technology is strictly processed according to the following process.
Firstly, picking and transporting fresh leaves. The first batch of autumn tea mainly comprising two or three leaves of one bud is picked as raw material. The method comprises the following steps: is tender, uniform, fresh and clean normal bud leaves. The tool for containing the tea leaves must be a clean bamboo product (bamboo basket, bamboo basket and the like), the tea leaves must be washed and dried before being contained, and the tools for containing the tea leaves, such as plastic bags, woven bags and the like, which are airtight or toxic and have foreign gas and peculiar smell cannot be used for containing the tea leaves; the transport vehicle must be clean and sanitary, and the carriage should be dry without peculiar smell, and is strictly prohibited to be mixed with toxic, harmful and easily-polluted objects for loading and transporting; rain and sun protection is needed during transportation; when loading and unloading, the components are lightly loaded and unloaded.
secondly, withering fresh leaves. Proper water is dissipated, cell tension is reduced, toughness is increased, leaf quality becomes soft, kneading and shaping are facilitated, cell sap is concentrated along with water dissipation, enzyme activity is enhanced, and components contained in the leaves are changed to a certain degree. The withering method can be used for sunlight withering, indoor natural withering and composite withering. When the sunlight withers, it is not suitable to be exposed to the sun in the noon, and it is not suitable to wither the sun before 12 am or 16 pm. In order to ensure uniform withering, the fresh leaves are required to be aged, tender and uniform, and the thickness of the spread leaves is required to be proper. When withering is proper: the leaves are soft, the leaves are held by hands to form a cluster, the leaves are loose and scattered, tender stems are broken continuously, the color of the leaves is changed from bright green to dark green, and the phenomena of withered buds, scorched edges, reddened leaves and the like do not occur; the green smell of the fresh leaves disappears, and the fresh leaves have slight faint scent; the principle of water content control is that the water content of young leaves is controlled to be low and the water content of old leaves is controlled to be high, namely that the young leaves are withered heavily and the old leaves are withered lightly. Insufficient withering, easy rubbing, bud breaking, spike seedling lacking, tea juice loss, difficult fermentation, loose but not tight strips, more pieces, green and astringent flavor and light and thin taste; withering excessively, causing withered buds, scorched edges, reddening, low fragrance and light taste. After withering, the water content of fresh leaves is about 58%.
And thirdly, rolling, namely withering and adjusting the leaves, fully crushing leaf cells, enabling tea juice to overflow, promoting the substrate, enzyme and oxygen to fully contact, accelerating enzymatic oxidation of polyphenols and a series of substance changes, being easy to brew, increasing the concentration of tea soup and being beneficial to shaping. During rolling, the principle of light-heavy-light is to be grasped for pressurization, and the rolling time is generally 50 minutes. The pressure and time are interrelated and interactive, and the pressure is applied by paying attention to the light and heavy alternation. And (5) rolling for a long time, and deblocking and screening the middle part. The shape of the tea is tightly tied, more than 90% of the leaves are curled, the tea is tightly tied and heavy, the tea juice is kneaded out and adhered to the surfaces of the leaves, and the leaves are only partially reddened. Insufficient rolling, difficult fermentation, loose strip, light and thin taste and cyanine leaves; the tea strips are broken and broken after being excessively twisted, the tea soup is full and dark, the taste is heavy, the aroma is low, and the leaf bottom is dark.
fourth, fermentation, namely rolling leaves for fermentation, aiming at promoting the oxidation of polyphenol compounds under the action of enzyme, enabling other components to correspondingly change deeply, enabling green leaves to turn red, dispersing green odor and forming strong fragrance, a fermentation chamber is tidy, free of direct sunlight, and provided with constant temperature and constant humidity equipment, the temperature is not controlled too high or too low in the fermentation process, the temperature of the fermentation chamber is 25 ~ 28 ℃, when the natural temperature is higher than 25 ℃, natural fermentation can be adopted, the temperature of the leaves is not higher than 30 ℃, the fermentation can be promoted by keeping a high humidity state, the thickness of spread leaves is 16 ~ 18 cm, the fermentation time is about 3 ~ 4 hours, after the fermentation is finished, the leaves are red and have little green, are purple red and have strong apple fragrance, the fermentation is insufficient, the fragrance is not high, the green odor is brought, the soup color after brewing is red and dark, cyan, the leaf bottom is cyanine, the fermentation is excessive, the fragrance is low, the soup color is red and turbid after brewing, the taste is thin, the leaf bottom is red and dark, and the tea leaves are more dark and more dark.
and fifthly, roughing the fermented leaves, namely drying, wherein the roughing adopts a step ~ by ~ step temperature rise method, namely a low ~ temperature to high ~ temperature method, the thickness of the spread leaves is 1.5 ~ 2.0 cm, the temperature is 100 ~ 120 ℃, the time is 25 minutes, and the water content is controlled at 20 ~ 25%.
sixthly, spreading and drying in the air for later use.
And (3) finished product preparation: the method comprises the steps of scenting, adopting special baking equipment, and promoting the tea to absorb the fragrance of the rosa roxburghii tratt by a long-time low-temperature baking method. The roxburgh rose can emit sweet honey fruity flavor in the baking process, and the black tea can also emit flower fragrance and honey note in the low-temperature baking process, so that the roxburgh rose and the black tea are mutually combined and complement each other.
Firstly, bottoming roxburgh rose, cleaning and drying a plurality of drying cages, and then placing roxburgh rose fruits at the bottoms of the drying cages, wherein the thickness of the roxburgh rose fruits is 2-3 cm;
secondly, primarily drying the rosa roxburghii tratt, controlling the temperature to be 80 ℃, and baking the honey-fragrant rosa roxburghii tratt fruits in the drying cage for 30 minutes until the water content of the honey-fragrant rosa roxburghii tratt fruits is reduced to 35%;
Thirdly, paving tea, namely paving the tea after being subjected to rough fire on the surface of the honey-fragrant roxburgh rose fruit to be about 3 cm thick;
And fourthly, drying, namely drying the product obtained in the step 3.3 at the temperature of 65-75 ℃ for 50 minutes.
fifthly, mixing and scenting, controlling the temperature to be 45-55 ℃ when the water content of the dried tea leaves is reduced to 12% in the step 3.4, blending and stirring the honey-fragrant roxburgh rose fruit and the tea leaves, and continuously drying for at least four hours till the tea leaves are completely dried;
And sixthly, separating, namely separating the tea leaves from the honey-fragrant roxburgh rose fruits by adopting a screening method.
And seventhly, packaging and warehousing, and after the tea leaves are cooled, boxing and warehousing the tea leaves according to 10 jin of tea leaves to obtain the roxburgh rose fruit tea finished product.
the preparation method of the roxburgh rose fruit tea mainly uses tea leaves as a carrier, adopts honey-fragrance roxburgh rose as a preparation raw material, and prepares the fruit tea which does not contain roxburgh rose pulp and has the fruit flavor of the honey-fragrance roxburgh rose. The invention selects the organic ripe fruit honey-fragrant roxburgh rose fruit and the first-class tea leaves, and adopts various technical means of blending, scenting, baking and the like, so that the prepared roxburgh rose fruit tea not only gives out the faint scent of roxburgh rose, but also keeps the original taste of the tea in the brewing process. The roxburgh rose fruit tea disclosed by the invention is fragrant and pleasant, has the effects of health care and medicinal use, is used for tea drinking and health care of most people, and is particularly suitable for the selection of most women for food and beauty treatment.
the embodiments of the present invention have been described in detail, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, and the scope of protection is still within the scope of the invention.
Claims (9)
1. A preparation method of roxburgh rose fruit tea is characterized by comprising the following steps: the method comprises the following steps:
preparing roxburgh rose, selecting honey roxburgh rose fruits, cleaning with clear water, and removing seeds for later use;
Step two, tea preparation, namely selecting fresh green tea leaves, withering the fresh tea leaves, kneading, fermenting, drying and spreading for airing for later use;
And step three, preparing a finished product, namely mixing the products prepared in the step one and the step two, and baking the mixture to obtain the roxburgh rose fruit tea.
2. The method for preparing the rosa roxburghii tratt fruit tea according to claim 1, wherein: the specific operation steps are as follows:
The preparation method comprises the following specific operation steps:
Step 1.1, selecting big, thick, mature, uniform-size honey-fragrant roxburgh rose fruits, cleaning with clear water and airing;
step 1.2, dividing the aired honey-fragrant roxburgh rose fruit into four and half parts, removing seeds, and spreading and airing for later use to obtain the seed-removed honey-fragrant roxburgh rose fruit;
the specific operation steps of the tea preparation in the second step are as follows:
Step 2.1, picking, namely selecting a first batch of autumn tea with two or three leaves as main leaves on one bud as a raw material;
Step 2.2, withering, uniformly spreading the picked tea leaves outdoors, and dissipating water through irradiation of sunlight;
Step 2.3, rolling, namely placing the withered tea raw materials in a rolling frame, and rolling in a hand rolling mode;
2.4, fermenting, namely spreading the rolled tea in a constant-temperature and constant-humidity device for fermentation;
Step 2.5, drying, namely spreading the fermented tea in a drying device, drying by adopting a method of gradually increasing and gradually decreasing the temperature, namely drying by adopting a method of gradually decreasing from low to high, and spreading and drying in the air;
The concrete operation steps of the finished product in the third step are as follows:
Step 3.1, bottoming the roxburgh rose, taking a plurality of drying cages, cleaning and drying in the air, and then flatly paving the seed-removed honey-fragrant roxburgh rose fruits obtained in the step 1.3 at the bottoms of the drying cages;
step 3.2, primarily drying the rosa roxburghii tratt, and primarily drying the honey-fragrance rosa roxburghii tratt fruits with seeds removed in the drying cage at the temperature of 80 ℃;
step 3.3, paving tea, namely paving the tea dried in the step 2.5 on the primarily dried honey-fragrant roxburgh rose fruit with seeds removed;
And 3.4, drying the mixture, and drying the mixture obtained in the step 3.3 at the temperature of 65-75 ℃ for 50 minutes.
3.5, mixing and scenting, namely controlling the temperature to be 45-55 ℃ when the water content of the tea leaves is reduced to 12% after the mixture is dried in the step 3.4, blending and uniformly stirring the honey-fragrant roxburgh rose fruits and the tea leaves, and continuously drying for at least 4 hours till the mixture is completely dried;
and 3.6, separating, namely separating the tea leaves from the honey-fragrant roxburgh rose fruits by adopting a screening method.
and 3.7, packaging and warehousing, after the tea leaves are cooled, boxing and warehousing one box of tea leaves by 10 jin to obtain the roxburgh rose fruit tea finished product.
3. The method for preparing the rosa roxburghii tratt fruit tea according to claim 2, wherein: in the step 2.2, when the water content of the tea leaves is reduced to 58% -60%, withering of the fresh leaves is finished.
4. the method for preparing the rosa roxburghii tratt fruit tea according to claim 2, wherein: in the step 2.3, the rolling time is 50-60 minutes, more than 90% of tea leaves are curled, the tea juice is rolled out and adhered to the surfaces of the leaves, and the leaves are partially reddened.
5. The method for preparing the rosa roxburghii tratt fruit tea according to claim 2, wherein: in the step 2.4, the fermentation time is 3-4 hours, and when the tea leaves are red and purple red in light perspective, the strong apple fragrance is emitted.
6. the preparation method of the roxburgh rose fruit tea as claimed in claim 2, wherein in the step 2.5, the drying temperature is 100 ~ 120 ℃, the time is controlled for 25 minutes, the water content is controlled to be 20 ~ 25% after drying, and the spread leaf thickness is 1.5 ~ 2.0 cm.
7. The method for preparing the rosa roxburghii tratt fruit tea according to claim 2, wherein: in the step 3.1, the seed-removed honey-fragrant roxburgh rose fruit is flatly laid at the bottom of the drying cage, and the thickness of the flatly laid honey-fragrant roxburgh rose fruit is 2-3 cm.
8. The method for preparing the rosa roxburghii tratt fruit tea according to claim 2, wherein: in the step 3.2, the primary drying time is 30 minutes, and the primary drying is completed when the water content of the seed-removed honey-fragrant roxburgh rose fruit is reduced to 35%.
9. the method for preparing the rosa roxburghii tratt fruit tea according to claim 2, wherein: in the step 3.3, the tea spreading thickness is 2-3 cm.
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| CN113397015A (en) * | 2021-07-07 | 2021-09-17 | 贵州大学 | Preparation method and product of roxburgh rose leaf tea |
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| CN113397015A (en) * | 2021-07-07 | 2021-09-17 | 贵州大学 | Preparation method and product of roxburgh rose leaf tea |
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