Tea with functions of preventing phlegm from forming and stopping coughing, and preparation method thereof

Abstract

The invention relates to tea with functions of preventing phlegm from forming and stopping coughing. The tea is characterized by being prepared from the following raw materials in parts by weight: 320-340 parts of fresh tea leaves, 60-70 parts of corncob, 14-18 parts of cucumber, 6-8 parts of hibiscus rosa-sinensis, 12-15 parts of loquat, 4-6 parts of folium eriobotryae, 5-7 parts of bee milk, 13-16 parts of rock candy, 18-22 parts of snow pears, 8-10 parts of mulberry root, 6-8 parts of isatis root, 4-5 parts of medlar, 2-3 parts of tangerine seeds, 5-7 parts of folium artemisiae argyi, 8-12 parts of sweet peppers, 4-5 parts of an auxiliary agent and right amount of water. The tea is functional tea, and is prepared by cooling the tea by spreading, mixing the cooled tea with the specially-made corncob, and carrying out fixation to enable the functional components of the corncob to enter the tea; soaking the tea until no impurity is produced; mixing the Chinese herbal medicines such as the hibiscus rosa-sinensis, the folium artemisiae argyi, the tangerine seeds and the isatis root which have the effects of preventing phlegm from forming and stopping coughing, and decocting to extract soup; then, feeding pulp prepared by mixing the cucumber, the loquat, the snow pears and grinding into the obtained soup, wherein the tea not only is remarkable in effects, but also is glorified by fruit taste; finally, mixing the tea with the corncob and decocting to enable the functional components and the fruit smell to be transmitted into the corncob; therefore, the finished product tea is faint scent and delicious, and has certain effects of preventing phlegm from forming and stopping coughing.

Description

technical field [0001] The invention relates to tea for reducing phlegm and relieving cough and a preparation method thereof, belonging to the technological field of tea in food. Background technique [0002] Ripe loquat tastes sweet and rich in nutrition, including various fructose, glucose, potassium, phosphorus, iron, calcium and vitamins A, B, and C. Among them, the content of carotene is the third among all fruits. Traditional Chinese medicine believes that loquat fruit has the effects of moistening the lungs, relieving cough and quenching thirst. Peel the loquat when eating it. In addition to eating fresh, loquat meat is also used to make canned syrup, or to make wine from loquat. Loquat contains amygdalin whether it is leaf, fruit and core. [0003] Medical research has proved that pears do have the effects of moistening lungs and clearing dryness, relieving cough and reducing phlegm, nourishing blood and strengthening muscles. Therefore, it has a good effect on ...

AI Technical Summary

Problems solved by technology

Pears can be eaten raw, steamed, or made into soups and soups, but Cangxi pears are cold in nature, so it is not advisable to eat more at a time