Maca teabag and preparation method thereof

Abstract

The invention relates to a maca teabag and a preparation method thereof. The maca teabag is prepared from the raw materials of 10-15 parts of maca, 5-8 parts of raspberries, 3-6 parts of barley, 2-4 parts of osmanthus fragrans and 1-3 part(s) of Pu-Er ripe tea through the steps of raw material selecting, smashing, screening with a vibrating screen, weighting, component mixing and final subpackage. The maca teabag is reasonable in components and ratio design, and rich in nutrition, and the effects of all components are supplementary to one another; the preparation method is simple and convenient, and the cost is low; the maca teabag is prepared from natural components completely, so that original taste and flavour are kept, the tea soup of the maca teabag is brownish yellow, strong in wheat flavor and flower fragrance, and mellow in taste; the dissolution rate is high, extract is multiple, brewing resistance is achieved, maca teabag is carried and drunk conveniently by people, and a new beverage with the efficacities of tonifying kidney, building body and resisting fatigue is provided.

Description

technical field [0001] The invention relates to a maca teabag and a preparation method thereof, belonging to the technical field of teabag beverages. Background technique [0002] Maca is an annual or biennial herbaceous plant belonging to the genus Brassicaceae. It is native to the Andes region of Peru at an altitude of 3000-4500 meters. It is a world-renowned rare species and has unique edible and medicinal values. In 1992, it was identified as a rare nutritional supplement by the Food and Agriculture Organization of the United Nations (FAO). In 2001, Maca was certified by the US Food and Drug Administration (FDA). In 2002, the Chinese Ministry of Health officially approved Maca to enter China. In 2011, my country's Ministry of Health Announcement No. 13 approved maca powder as a new resource food. [0003] Maca is rich in protein, amino acid, taurine, rich in inorganic elements such as iron, zinc, manganese, copper and sterols, macaene, macamide and other active substa...

AI Technical Summary

Problems solved by technology

[0004] Since maca appeared in the Chinese market for a short time, its development and utilization is not complete enough, and consumers have low awareness of the functional value of maca; Lord, the selling price is high

[0005] Chinese Patent No. 201310096879.X discloses a patent titled "A Method for Making Maca Teabag", which consists of Maca coarse grains, Maca powder, Maca essence, β-cyclopaste It is composed of essence and lactose (or stevioside), and adopts β-cyclodextrin inclusion technology, which can improve the physical and chemical properties of maca and increase the solubility of maca; however, the functional ingredient of maca teabags is maca, which is relatively Single, and the extraction process of maca essence is more complicated, which will increase the cost

[0006] Chinese Patent No. 201210260871.8 discloses a patent titled "A Maca Instant Tea and Its Production Method". The Maca Instant Tea is composed of Maca functional extract and instant tea powder. The functional ingredients are Maca and ordinary Tea, the ingredients are relatively simple, and the extraction process of Maca functional extract is relatively complicated, which will increase the cost

[0007] Chinese Patent No. 201210354431.9 discloses a patent titled "a kind of maca leaf tea". Coffee and ordinary tea, the ingredients are relatively simple