Memory capacity increasing yam rhizome tea

A technology of enhancing memory and yam tea, which is applied in the direction of tea substitutes, etc., to achieve the effect of good taste and memory enhancement

Active Publication Date: 2014-08-13
六安皖智知识产权运营有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] People's daily life is inseparable from food and beverages. People's requirements for taste, nutrition and special health care functions are gradually increasing.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] A memory-enhancing yam tea, made of the following raw materials in parts by weight (Kg): 200 red date juice, 40 sour plum soup, 50 yam, 30 lychee meat, 5 polygala, 3 calamus shichangpu, 5 curculigo, 3 moutan bark, and Ophiopogon japonicus 5. Lavender 5, Albizia Julibrissin 5, Chamomile 5, White Micro 2, food additive 8, honey 80, appropriate amount of water:

[0016] Food additive, made from the following raw materials in parts by weight (Kg): 45 parts by weight of aloe vera juice, 20 parts pineapple juice, 10 parts black truffle, 10 matsutake mushrooms, 5 parts peanut shells, 5 parts sunflower flowers, 5 mulberry leaves, 20 parts yogurt powder, and appropriate amount of water;

[0017] The preparation method of food additive:

[0018] (1) Put the black truffle and matsutake in the pot, add pineapple juice, add 1-2 times the amount of water, heat and simmer for 40 minutes, beat all the materials into a slurry, filter, and get the filtrate for later use;

[0019] (2) Ex...

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PUM

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Abstract

The present invention relates to a memory capacity increasing yam rhizome tea, which is prepared from the following raw materials by weight: 200 to 230 parts of red dates juice, 40 to 50 parts of sweet-sour plum juice, 50 to 60 parts of yam rhizome, 30 to 40 parts of litchi flesh, 5 to 6 parts of polygala tenuifolia, 3 to 4 parts of acorus tatarinowii, 5 to 6 parts of curculigo orchioides, 3 to 5 parts of tree peony bark, 5 to 6 parts of ophiopogon japonicus, 5 to 7 parts of lavandula angustifolia and the like. According to the present invention, by adopting the red dates juice as a main material, the memory capacity increasing yam rhizome tea is rich in vitamins, and has characteristics of beautifying, face nourishing, and good taste. By adding the extract of the polygala tenuifolia, the acorus tatarinowii, the curculigo orchioides, the tree peony bark, the ophiopogon japonicus and the like, the memory capacity increasing yam rhizome tea has a certain effect of increasing memory capacity, and is especially suitable for old people with poor memory to drink.

Description

technical field [0001] The invention mainly relates to the technical field of tea drinks and preparation methods thereof, in particular to a memory-enhancing yam tea. Background technique [0002] People's daily life is inseparable from food and beverages. People's requirements for taste, nutrition and special health care functions are gradually increasing. The types of beverages and foods on the market can no longer meet people's daily needs. Certain health-care food and beverages are increasingly favored by consumers. Contents of the invention [0003] In order to make up for the defects of the prior art, the present invention provides a preparation method of memory-enhancing yam tea. [0004] The present invention is achieved through the following technical solutions: a memory-enhancing yam tea, made of the following raw materials in parts by weight: 200-230 red date juice, 40-50 sour plum soup, 50-60 yam, 30-40 lychee meat, 5- 6. Shichangpu 3-4, Curculigo 5-6...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 陈绍存
Owner 六安皖智知识产权运营有限公司
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