Eureka AIR delivers breakthrough ideas for toughest innovation challenges, trusted by R&D personnel around the world.

Preparation method of bio-fermented rose tea

A rose tea and bio-fermentation technology, applied in the field of preparation of bio-fermented rose tea, can solve the problems of restricting the rose industry, lack of innovation, single product, etc., and achieve the effect of improving self-value, improving production and transformation, and bright brown-yellow tea

Inactive Publication Date: 2017-07-14
济南故乡玫瑰生物科技有限公司
View PDF3 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the processing of roses is still dominated by traditional techniques, lacking in innovation, and most rose teas are dried directly from the flowers or added to other teas. The processing method is simple and the product is single, which seriously restricts the deep development of the rose industry towards bioscience and technology.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of bio-fermented rose tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A preparation method of biologically fermented rose tea, the steps comprising:

[0038] 1) Flower picking: From Grain Rain to Lixia on sunny days without dew, pick fresh flat-yin double-petalled red roses without damage, humidity, heat and deterioration, and half-open or cup-shaped rose corollas that are close to maturity. Picking time is 5:00 in the morning to 10 a.m. or 3:30 p.m. to 6 p.m.;

[0039]2) Spreading and withering: transfer the fresh roses picked in step 1) into the withering room, control the indoor space temperature at 23-25°C, and humidity at 60-75%; spread the rose material evenly on the withering machine (withering machine: 8 floors Mesh belt, each layer of mesh belt is 1.2m wide stainless steel wire mesh, each layer of mesh belt can run independently; mesh belt, parallel movement, multi-layer ladder-type transmission, self-turning during movement) on the mesh belt, flower material The thickness is 6-8cm, the running speed of the mesh belt is 3m / min, ...

Embodiment 2

[0047] A preparation method of biologically fermented rose tea, the steps comprising:

[0048] 1) Flower picking: From Grain Rain to Lixia on sunny days without dew, pick fresh Pingyin double-petaled red roses that are planted on the purple sandy soil on both sides of the Yudai River in Pingyin without damage, humidity, and deterioration, and pick near-ripe half-flowered roses that are about to open. open or cupped rosettes;

[0049] 2) Spreading and withering: transfer the fresh roses picked in step 1) into the withering room, control the indoor space temperature at 23-25°C, and humidity at 60-75%; spread the rose material evenly on the withering machine (withering machine: 8 floors Mesh belt, each layer of mesh belt is 1.2m wide stainless steel wire mesh, each layer of mesh belt can run independently; mesh belt, parallel movement, multi-layer ladder-type transmission, self-turning during movement) on the mesh belt, flower material The thickness is 6-8cm, the running speed o...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a preparation method of bio-fermented rose tea. By adopting Pingyin multi-petalled red rose as a raw material and drawing advantages of basic processing, the production technology is innovated, the petal tissues are subjected to effective wall breaking while the viability of cell tissues is guaranteed, the product self-value is reserved at a greater degree, the generation and conversion of beneficial elements are enhanced, and the comprehensive value of roses is raised to the greatest extent. The product appearance is rolled and folded into strips, the color is yellow, smooth and purplish red, the liquor color is brownish yellow and bright, the taste is sweet and mellow and thick, and the smell is ripe flavor of flowers and fruits; and through repeated brewing, the product is of orange yellow and transparent color, and provides a refreshing and unique aftertaste.

Description

technical field [0001] The invention belongs to the technical field of scented tea preparation, in particular to a method for preparing biologically fermented rose scented tea. Background technique [0002] The Pingyin double-petalled red rose in Pingyin County, Shandong Province is a national geographical indication product (GB / T 19696), so Pingyin is known as the hometown of roses. It is intended to explain the composition of rose elements in "Dictionary of Chinese Medicine", "Compendium of Materia Medica", "Food Materia Medica", various volatile oils, alcohols, terpenes, total flavonoids, vitamin C, carotene, amino acids, esters, phenolic acids , cyanidin, tanning, natural protective factors, etc., make it moist and healthy, promote blood and regulate qi, benefit the liver and gallbladder, benefit the lung and spleen, and the fragrance and sweetness of food are refreshing. [0003] At present, rose processing is still dominated by traditional techniques and lacks innovat...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 马树林马冬梅姜强马阳阳
Owner 济南故乡玫瑰生物科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com