Rose and jujube tea and preparation method thereof

A technology of jujube tea and roses, which is applied in the field of tea products, can solve problems such as lack of effect, and achieve the effects of eliminating fatigue, increasing myocardial contractility, and eliminating free radicals

Active Publication Date: 2014-12-10
HONGYA WAWUSHAN PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Roses have the effect of whitening, relieving fatigue and relieving pain, but the sweetness in the commonly used rose tea is mostly made of rock sugar, which is a huge challenge for diabetics or obese people
In addition, most rose teas have not tried many times in terms of raw materials and proportions, and cannot achieve good results.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) Selection: select 50kg each of plump, non-rotten, and impurity-free rosebuds, jujubes, amaranth, wolfberry and chrysanthemum, and 30kg of stevia leaves;

[0017] (2) Cleaning: remove the cores of the selected rosebuds, amaranth, stevia leaves, wolfberry, chrysanthemums and jujubes and clean them;

[0018] (3) Drying: put the washed rose buds, pitted jujube, amaranth, stevia leaves, wolfberry and chrysanthemum in a sunny and ventilated place to dry;

[0019] (4) Low-temperature drying: place dried rosebuds, pitted jujubes, amaranth, stevia leaves, wolfberry and chrysanthemums in a low-temperature drying oven to dry, the temperature is set to 10°C, and dry air is introduced into the Its moisture content is 7%;

[0020] (5) Pulverization: take by weighing dried rosebuds, pitted jujube, amaranth, wolfberry, chrysanthemum 10kg respectively, mix with 1kg stevia leaves, and pass through a 20-mesh sieve after pulverization to obtain tea powder;

[0021] (6) Sterilization:...

Embodiment 2

[0024] (1) Selection: select 60kg each of plump, non-rotten, and impurity-free rosebuds, jujubes, amaranth, wolfberry and chrysanthemum, and 20kg of stevia leaves;

[0025] (2) Cleaning: remove the cores of the selected rosebuds, amaranth, stevia leaves, wolfberry, chrysanthemums and jujubes and clean them;

[0026] (3) Drying: put the washed rose buds, pitted jujube, amaranth, stevia leaves, wolfberry and chrysanthemum in a sunny and ventilated place to dry;

[0027] (4) Low-temperature drying: place dried rosebuds, pitted jujubes, amaranth, stevia leaves, wolfberry and chrysanthemums in a low-temperature drying box to dry, and the temperature is set to 5 ° C, and dry air is introduced to make Its moisture content is 8%;

[0028] (5) Pulverization: take respectively 20kg of dried rosebuds and pitted jujube, 10kg of amaranth, wolfberry, and chrysanthemum, mix with 2kg of stevia leaves, and pass through a 20-mesh sieve after pulverization to obtain tea powder;

[0029] (6) St...

Embodiment 3

[0032] (1) Selection: select 60kg each of plump, non-rotten, and impurity-free rosebuds, jujubes, amaranth, wolfberry and chrysanthemum, and 25kg of stevia leaves;

[0033] (2) Cleaning: remove the cores of the selected rosebuds, amaranth, stevia leaves, wolfberry, chrysanthemums and jujubes and clean them;

[0034] (3) Drying: put the washed rose buds, pitted jujube, amaranth, stevia leaves, wolfberry and chrysanthemum in a sunny and ventilated place to dry;

[0035] (4) Low-temperature drying: place dried rosebuds, pitted jujubes, amaranth, stevia leaves, wolfberry and chrysanthemums in a low-temperature drying oven to dry, and the temperature is set to 8 ° C, and dry air is introduced to make Its moisture content is 8%;

[0036] (5) Pulverization: take by weighing 25kg of dried rosebuds, 5kg of jujubes, amaranth, wolfberry and chrysanthemums removed from the pit, mix with 2.5kg stevia leaves, and cross a 20-mesh sieve after pulverization to obtain tea powder;

[0037] (6)...

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PUM

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Abstract

The invention discloses a rose and jujube tea and a preparation method thereof. The rose and jujube tea is characterized by being prepared from the following raw materials in parts by weight: 1-5 parts of rose buds, 1-5 parts of denucleated jujubes, 1-5 parts of globe amaranth, 0.1-0.5 part of stevia rebaudian, 1-5 parts of medlar and 1-5 parts of chrysanthemum. The rose and jujube tea finished product is formed by low-temperature drying, smashing, sterilization and packaging. According to the rose and jujube tea, natural and effective components in the raw materials are effectively retained; stevia rebaudian serving as a natural three-generation sweetening agent raw material replaces a sugarcane type sweetening agent so as to adjust the flavor; the problem that a diabetes patient and a fat person cannot easily taste sugar-adding bagged tea is solved. After the bagged tea is brewed, the soup is delicate and pure, and the tea tastes mellow and sweet; if people drink the tea for a long time, the effects of soothing the liver, relieving depression, eliminating phlegm, freeing channels, whitening skin and removing speckles are achieved.

Description

technical field [0001] The invention belongs to the field of tea products, and in particular relates to rose jujube tea and a preparation method thereof. Background technique [0002] With the development of society, people's pursuit of material gradually tends to be convenient, fast, healthy and environmentally friendly. Especially young people are busy with work, and healthy and convenient tea drinks are an important direction of their choice. Simultaneously, along with the raising of consumption level and the quickening of pace of life, tea in bag has brought great convenience to people, but relevant statistics show that domestic consumption of tea in bag accounts for less than 10% of domestic tea consumption. The teabag market has broad room for development. Roses have the effects of whitening, relieving fatigue and relieving pain, but the sweetness in the commonly used rose tea is mostly made of rock sugar, which is a huge challenge for diabetics or obese people. In a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 周波严光玉何启军杨珏陈俊桥甘伟
Owner HONGYA WAWUSHAN PHARMA
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