Rose tea and preparation method thereof
A technology for rose tea and rose, which is applied in the field of food processing and can solve the problems of low nutritional and health care value, single tea aroma, etc.
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[0019] A kind of rose tea made from raw materials with the following weight (catties):
[0020] Tartary buckwheat 80, coix seed 15, rose 30, sour vine fruit 6, chrysanthemum 5, black seed grass 4, light bamboo leaf 6, licorice 8, lotus leaf 8, black bean coat 8, watermelon seed powder 5, grenadine syrup 30.
[0021] The preparation method of described rose tea, comprises the following steps:
[0022] (1) Coarsely crush the tartary buckwheat through a 40-mesh sieve, sieve out the tartary buckwheat shell and powder below 40 mesh to obtain tartary buckwheat granules, add water containing 0.5% vitamin C, heat to 90°C and cook for 20 minutes, Filter out the water and keep the coarse grains for later use;
[0023] (2) Dry tartary buckwheat grains with hot air at 65°C, then put them into a sieve tray, put them in an oven, bake them at 250°C until there is a burnt aroma, take them out in time, put them in 5 times the water, and put them in -1 ℃ leaching for 60 minutes, the liquid re...
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