Method for preparing scented tea by using pigments extracted from natural crops

A technology of natural pigments, flower and fruit tea, applied in the direction of tea substitutes, etc., can solve the problems of irritation of gastric mucosa, iron loss, harmful to human body, etc., and achieve the effects of low cost of raw materials, reduction of stress, and prevention of easy aging.

Inactive Publication Date: 2010-11-17
贵州省轻工业科学研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many and complicated products in the beverage market. Juice drinks and fruit and vegetable plant drinks are widely loved by people because of their natural, vitamin-rich and other health-care nutrients. Additives, long-term drinking is harmful to the human body
With the progress of the times, people are under increasing work pressure, tea and coffee and other refreshing drinks are also popular among people, but excessive drinking will cause the loss of iron in the body and stimulate the gastric mucosa and other disadvantages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment example 1

[0018] Example 1: Natural pigment 100-300mg, carnation 100-200mg, nasturtium 100-300mg, licorice 400-500mg, lemon 300-400mg, apple 300-500mg, pineapple 400-600mg, red date 400-500mg.

Embodiment example 2

[0019] Implementation case 2: 100-300mg of natural pigment, 100-200mg of forget-me-not, 100-300mg of nasturtium, 100-300mg of roselle, 300-400mg of hawthorn, 200-300mg of stevia, 300-400mg of apple, and 400-500mg of pineapple.

Embodiment example 3

[0020] Example 3: Natural pigment 100-300mg, papaya 300-500mg, pineapple 400-500mg, lemon 200-400mg, hawthorn 300-400mg, nasturtium 100-300mg, roselle 100-300mg, rose 200-300mg.

[0021] In each of the above cases, an appropriate amount of pure natural purple sweet potato pigment is added, and then an appropriate amount of natural sweetener without calories is added.

[0022] The usage method of the present invention: take a small bag of this product, drink directly after brewing with 250mL-300mL boiling water. According to the needs of each person, this product can be repeatedly brewed many times. When soaked in boiling water, the flowers hang in the middle of the cup, the shape is complete and stretched, the color is bright, fresh and beautiful.

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PUM

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Abstract

The invention discloses a method for preparing scented tea by using pigments extracted from natural crops and belongs to the technical field of drink formulae or preparation methods, in particular to a method for preparing scented tea. The method comprises: extracting pigments from edible flowers, fruits and natural purple sweet potatoes; and combining the pigments to form a formula and making drinks. With rich pigment extracted from the purple sweet potatoes, the color of the drinks changes from rose red to pink to light pink and purple and the like with the increase of the brewing times. The unique scented tea color is derived from the pigment of the purple sweet potatoes, and this is the core value. Pure purple sweet potato pigment has the functions of resisting cancer and oxidization,improving the elasticity of blood vessels, improving micro circulation, improving skin smoothness, inhibiting inflammation and allergy, improving joint flexibility and the like.

Description

technical field [0001] The invention belongs to the technical field of beverage formulas and preparation methods, and mainly relates to a preparation method of applying pigments containing natural active substances extracted from natural crops and natural sweeteners without calories to flower fruit tea. Background technique [0002] At present, there are many and complicated products in the beverage market. Juice drinks and fruit and vegetable plant drinks are widely loved by people because of their natural, vitamin-rich and other health-care nutrients. Additives, long-term drinking is harmful to the human body. With the progress of the times, people are under increasing work pressure. Tea and coffee and other refreshment and refreshment drinks are also popular among people. However, excessive drinking will cause the loss of iron in the body and stimulate the gastric mucosa. In addition, the current global environmental pressure is high, and people are facing more and more ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 韩琳曾荣妹周剑丽陈雪李勤
Owner 贵州省轻工业科学研究所
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