Red-jujube flavor chrysanthemum tea and preparation method thereof

Abstract

The invention discloses red-jujube flavor chrysanthemum tea, which consists of the following raw materials in parts by weight: 80-90 parts of chrysanthemum, 10-15 parts of red jujube, 2-4 parts of boxthorn leaf, 2-4 parts of jerusalem artichoke, 3-5 parts of sunflower faceplate, 2-3 parts of oyster mushroom, 4-6 parts of cushaw flower, 1-2 parts of pseudo-ginseng, 2-3 parts of perilla leaf, 1-2 parts of glutinous rice rhizome and root, 2-3 parts of common cowpea leaf and 1-2 parts of astragalus mongholicus. Raw materials of the chrysanthemum tea produced by the method are treated by a fermentation method, so that the taste of the tea is enriched, and the cognition range of people to the tea is improved; the storage time of the tea beverage is also prolonged; in the whole production process, the technology is simple, and ultra-high temperature operation is avoided; the nutritious values of the raw materials are retained; the red-jujube flavor chrysanthemum tea has a better health protection effect; the oyster mushroom has effects of relieving the rheumatic pains, dispelling the cold, relaxing the tendon and activating the collaterals; and the tea beverage of the invention has the effects of strengthening the middle warmer, benefiting the vital energy, nourishing the blood, promoting the secretion of saliva or body fluid and enhancing the immunity.

Description

technical field [0001] The invention mainly relates to a jujube-flavored chrysanthemum tea and a preparation method thereof, belonging to the field of tea. Background technique [0002] In the market, most beverages are simple tea beverages, adding some flavoring agents to adjust the taste and quench thirst, but the ingredients are single, the taste is single, and the health care function is single. In the traditional production process of tea beverages, some use ultra-high temperature extraction, and some The use of spray drying, etc., due to the high temperature, will lead to the loss of nutrients, so the tea beverage with simple process, fresh taste and high health care is the best drink to cater to the market and consumers. Contents of the invention [0003] The purpose of the present invention is to provide a kind of jujube-flavored chrysanthemum tea and a preparation method thereof. [0004] The present invention is achieved through the following technical solut...

AI Technical Summary

Problems solved by technology

[0002] In the market, most beverages are simple tea beverages, adding some flavoring agents to adjust the taste and quench thirst, but the ingredients are single, the taste is single, and the health care function is single. In the traditional production process of tea beverages, some use ultra-high temperature extraction, and some The use of spray drying, etc., due to the high temperature, will lead to the loss of nutrients, so the tea beverage with simple process, fresh taste and high health care is the best drink to cater to the market and consumers