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Mixed tea and mixed tea, as well as preparation method thereof

A blending and formulation technology, applied in the field of tea beverages, to achieve the effects of lowering blood lipids, strengthening the central nervous system, and enhancing immunity

Inactive Publication Date: 2013-04-03
独到医圈(重庆)医疗管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no blended tea on the market that tastes great and also nourishes the stomach, protects the liver, refreshes the mind, enhances immunity, regulates blood lipids, blood pressure, and blood sugar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] It consists of the following components in parts by weight: 0.3 parts of stevia, 1 part of ginkgo leaves, 1 part of kudzu root, 1 part of mulberry leaves, 1 part of American ginseng, 0.1 part of mint, 1 part of astragalus, 6 parts of Atractylodes macrocephala, 6 parts of windproof, tangerine peel 6 parts, 6 parts of chrysanthemum, 4 parts of licorice.

[0019] Stevia, ginkgo leaf, chrysanthemum, and mulberry leaves are made into stevia tea, ginkgo leaf tea, chrysanthemum tea, and mulberry leaf tea respectively, and dried and then ground; , White Atractylodes, Windproof, Chenpi, Licorice Slice, and grinding 100 mesh powder after drying; fully mixing the components after grinding, to reconcile tea. The powder is made into granules with a binder, and the particle size is close to that of dry mung beans. The binder is honey.

Embodiment 2

[0021] It consists of the following components in parts by weight: 1.5 parts of stevia, 5 parts of ginkgo leaves, 6 parts of kudzu root, 6 parts of mulberry leaves, 4 parts of American ginseng, 0.5 parts of mint, 5 parts of astragalus, 1 part of Atractylodes macrocephala, 1 part of Fangfeng, tangerine peel 1 part, 1 part chrysanthemum, 1 part licorice.

[0022] Stevia, ginkgo leaf, chrysanthemum, and mulberry leaves are made into stevia tea, ginkgo leaf tea, chrysanthemum tea, and mulberry leaf tea respectively, and dried and then ground; , White Atractylodes, Windproof, Chenpi, Licorice Slice, and grinding 100 mesh powder after drying; fully mixing the components after grinding, to reconcile tea. The powder is made into granules with a binder, and the particle size is close to that of dry mung beans. The binder is syrup.

Embodiment 3

[0024] It consists of the following components in parts by weight: 0.5 parts of stevia, 2 parts of ginkgo leaves, 2 parts of kudzu root, 2 parts of mulberry leaves, 1 part of American ginseng, 0.1 part of mint, 4 parts of astragalus, 4 parts of Atractylodes macrocephala, 4 parts of Fangfeng, tangerine peel 4 parts, chrysanthemum 4 parts and licorice 3 parts.

[0025] Stevia, ginkgo leaf, chrysanthemum, and mulberry leaves are made into stevia tea, ginkgo leaf tea, chrysanthemum tea, and mulberry leaf tea respectively, and dried and then ground; , White Atractylodes, Windproof, Chenpi, Licorice Slice, grind it into 80 mesh powder after drying; fully mix the components after grinding, to reconcile tea. The powder is made into granules with a binder, and the particle size is close to that of dry mung beans. The binder is honey.

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PUM

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Abstract

The invention relates to the field of food and particularly relates to a drink, in particular to a formula of mixed tea and mixed wine. The formula comprises the following components by weight: 0.3 to 1.5 parts of stevia rebaudiana, 1 to 5 parts of folium ginkgo, 1 to 6 parts of kudzu, 1 to 6 parts of folium mori, 1 to 4 parts of Panax quinquefolium radix, 0.1 to 0.5 part of mint, 1 to 5 parts of membranous milkvetch root, 1 to 6 parts of atractylis ovata, 1 to 6 parts of radices sileris, 1 to 6 parts of dried orange peel, 1 to 6 parts of chrysanthemum and 1 to 4 parts of liquorice; stevia rebaudiana, folium ginkgo, chrysanthemum and folium mori, which are in proper amount according to the formula, are made into stevia rebaudiana tea, folium ginkgo tea, chrysanthemum tea and folium mori tea respectively and then are milled after being dried; the kudzu, the Panax quinquefolium radix, the mint, the membranous milkvetch root, the atractylis ovata, the radices sileris, the dried orange peel and the liquorice are sliced and then milled after being dried; and then the milled components are fully mixed, so that the mixed tea is obtained. The mixed tea not only is excellent in mouth feel, but also has the effects of nourishing the stomach, protecting the liver, refreshing, restoring consciousness, enhancing the immunity, and regulating blood fat, blood pressure and blood sugar, and has an obvious effect.

Description

technical field [0001] The invention relates to the field of food, in particular to a tea beverage. Background technique [0002] In our country, tea is not just a drink, but as a unique form of folk culture, it has a great impact on our life, our health and our culture. "Three teas and six rituals", tea comes first. In fact, when tea was first discovered and used by humans, it was neither a drink nor a gift, but a medicine for curing diseases. The reason why tea appears as a medicine is that the first book to record tea is the pharmacology monograph "Shen Nong's Materia Medica". It is said in the book: "Shen Nong tasted a hundred herbs, met seventy-two poisons every day, and solved them in tea." Tea is another name for tea, and there are also words that represent tea in ancient times, such as 槚, 蔎, ming, and 荈. . Obviously, tea was used by Shennong as an antidote here, and it has been discovered and used for thousands of years. Of course, the impact of tea on our lives...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34C12G3/04A61K36/752A61P3/06A61P3/10
Inventor 周远飞
Owner 独到医圈(重庆)医疗管理有限公司
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