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Production process and formula of herbal tea beverage

A beverage and herbal tea technology, applied in the field of herbal tea beverage and its production process, can solve the problems of poor drug efficacy and palatability, small range of efficacy, mildness and delicateness, etc., to improve medicinal and nutritional value, protect functional components, and achieve good results Effect

Inactive Publication Date: 2012-12-12
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

In this patented technology, there were several advantages that make them easier or less expensive than other methods like boiling water with different substance combinations. These benefits include enhancing their healthiness through various ways they can help fight fires without causing damage from flames or burning clothes during outdoor activities. Additionally, these products have unique flavors and smells similar to those found naturally occurring teak cake. Overall, this new type of product offers an easy way to produce delicious food while maintaining good quality properties over long periods of storage.

Problems solved by technology

This patented technical problem addressed in this patents involves improving the flavoring properties (flavors) of green teas used during winter time or warming up indoor spaces such as restaurants, homes, offices, etc., without causing negative side health issues like inflammable gastrointestinal disorders caused by these ingestion.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of herbal tea beverage, which is made from the following raw material components in mass percentage: 10% of reed root extract, 10% of Imperata rhizome extract, 5% of dandelion root extract, 10% of bamboo leaf extract, and 10% of lotus leaf extract Extract 10%, honeysuckle extract 1%, tangerine peel extract 1.98%, sucrose 4%, citric acid 0.01%, sodium citrate 0.01%, water 48%.

[0027] The production process of this herbal tea beverage is as follows:

[0028] Step 1. Pretreatment of raw materials: Wash Imperata rhizome, reed root, dandelion root, bamboo leaves, lotus leaves, honeysuckle and tangerine peel respectively, and then dry Imperata rhizome in a constant temperature drying oven at 40°C for 10 hours. , Dandelion roots were dried at 40°C for 6 hours, bamboo leaves were dried at 30°C for 4 hours, lotus leaves were dried at 30°C for 8 hours, honeysuckle flowers were dried at 30°C for 14 hours, orange peels were dried at 30°C for 10 hours, and then separated by...

Embodiment 2

[0040] A kind of herbal tea drink, made from the following raw material components in mass percentage: 12.5% ​​of reed root extract, 12.5% ​​of Imperata rhizome extract, 7.5% of dandelion root extract, 12.5% ​​of bamboo leaf extract, lotus leaf extract Extract 12.5%, honeysuckle extract 2%, tangerine peel extract 2%, sucrose 6%, citric acid 0.1%, sodium citrate 0.1%, water 32.3%.

[0041] The production process of this herbal tea beverage is as follows:

[0042] Step 1. Pretreatment of raw materials: Wash Imperata rhizome, reed root, dandelion root, bamboo leaves, lotus leaves, honeysuckle and tangerine peel respectively, and then dry Imperata rhizome in a constant temperature drying oven at 60°C for 13 hours. , dandelion roots were dried at 60°C for 8 hours, bamboo leaves were dried at 50°C for 6 hours, lotus leaves were dried at 50°C for 12 hours, honeysuckle flowers were dried at 40°C for 16 hours, tangerine peel was dried at 45°C for 13 hours, and then separated by a pulve...

Embodiment 3

[0054] A kind of herbal tea beverage, which is made from the following raw material components in mass percentage: 15% of reed root extract, 15% of Imperata rhizome extract, 10% of dandelion root extract, 15% of bamboo leaf extract, lotus leaf extract Extract 15%, honeysuckle extract 3%, tangerine peel extract 3%, sucrose 8%, citric acid 1%, sodium citrate 1%, water 14%.

[0055] The production process of this herbal tea beverage is as follows:

[0056] Step 1. Pretreatment of raw materials: Wash Imperata rhizome, reed root, dandelion root, bamboo leaves, lotus leaves, honeysuckle and tangerine peel respectively, and then dry Imperata rhizome in a constant temperature drying oven at 80°C for 16 hours. 1. Dandelion roots were dried at 80°C for 12 hours, bamboo leaves were dried at 70°C for 8 hours, lotus leaves were dried at 70°C for 16 hours, honeysuckle flowers were dried at 50°C for 18 hours, orange peels were dried at 60°C for 16 hours, and then separated by a pulverizer. ...

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PUM

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Abstract

A herbal tea beverage is produced with the following ingredients in percentage by mass: 10 to 15 percent of reed rhizome extract, 10 to 15 percent of cogongrass rhizome extract, 5 to 10 percent of dandelion root extract, 10 to 15 percent of bamboo leaf extract, 10 to 15 percent of lotus leaf extract, 1 to 3 percent of honeysuckle extract, 1 to 3 percent of dried tangerine peel extract, 4 to 8 percent of cane sugar, 0.01 to 1 percent of citric acid, 0.01 to 1 percent of sodium citrate and 14 to 48 percent of water. A production process for the herbal tea beverage is as follows: preprocessing of the materials, preparation of the reed rhizome extract, preparation of the cogongrass rhizome extract, preparation of the dandelion root extract, preparation of the bamboo leaf extract, preparation of the lotus leaf extract, preparation of the honeysuckle extract, preparation of the dried tangerine peel extract, blending, homogenization, filling, sterilization and cooling. The herbal tea beverage has the effects of clearing internal heat, producing saliva to slake thirst and the like, and tastes good, moreover, the production process is simple, and the production cost is lower.

Description

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Claims

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Application Information

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Owner HENAN UNIV OF SCI & TECH
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