Rose tea and making method thereof

A rose tea and rose technology, which is applied in the field of food processing, can solve the problems of single taste and poor health care effect, and achieve the effect of unique taste, novel technology and harmonizing internal organs.

Inactive Publication Date: 2014-12-31
BOZHOU YONGGANG PIECES FACTORY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are various scented teas on the market at present, but the health care effect is not very good, and the taste is relatively simple, which needs to be improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] A rose flower tea is composed of the following raw materials in parts by weight: 80 parts by weight of roses, 40 parts of tribute chrysanthemum, 30 parts of amaranth, 30 parts of wolfberry, 30 parts of red dates, 30 parts of crystallized sugar, 8 parts of rooster chicken, 9 parts of lotus root juice, 7 parts of pear juice, Peanut oil 3, dried cabbage 4, yellow rice cake 4, dried kiwi fruit 3, quasi-yam 5, coffee beans 5, yogurt powder 5, chestnut powder 7, peanut shell 0.5, corn silk 0.5, tangerine peel 1, kudzu root 1, cassia seed 1, water Appropriate amount, nutritional supplement 40;

[0015] The nutritional supplement is made of the following raw materials in parts by weight: 5 staghorn cream, 3 enoki mushrooms, 9 sweet rice wine, 8 cooked quail eggs, 5 pine nut powder, 10 soybean oil, 0.5 calcined oysters, 0.5 night vines, 1 pomegranate leaves , 1 burdock root, 1 scrophulariaceae leaf, appropriate amount of water;

[0016] The preparation method of the nut...

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PUM

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Abstract

The invention discloses rose tea and a making method thereof. The rose tea comprises the following raw materials in parts by weight: 80-90 parts of rose, 40-50 parts of florists chrysanthemum, 30-40 parts of gomphrena globosa, 30-40 parts of Chinese wolfberry, 30-40 parts of dates, 30-40 parts of crystallized sugar, 8-9 parts of cock meat, 9-10 parts of lotus juice, 7-8 parts of pear juice, 3-4 parts of peanut oil, 4-5 parts of dried Chinese cabbage, 4-5 parts of yellow rice cake, 3-4 parts of dried kiwi fruit, 5-6 parts of common yam rhizome, 5-7 parts of coffee bean, 5-6 parts of yoghurt powder, 7-8 parts of Chinese chestnut powder, 0.5-1 part of peanut shells, 0.5-1 part of corn stigma, 1-2 parts of pericarpium citri reticulatae, 1-2 parts of kudzu vine roots,1-2 parts of semen cassia, a proper amount of water and 40-50 parts of nutrient additives. The rose tea is novel in process, unique in taste, fragrant and pleasant and rich in nutrition and has the effects of promoting qi to activate blood, dispersing blood stasis, conditioning viscera, beautifying, reducing fat and losing weight, and the traditional Chinese medicines added into the rose tea have the effects of relieving exterior syndrome and removing heat, helping produce saliva and slaking thirst as well as checking diarrhea.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a rose tea and a preparation method thereof. Background technique [0002] Scented tea is a relatively rare variety of tea color. It is a product that enhances the fragrance of tea with floral fragrance, which is very popular in China. Generally, green tea is used to make tea base, and a few also use black tea or oolong tea to make tea base. According to the characteristic that tea is easy to absorb odor, it is processed with fragrant flowers and scenting materials. There are several kinds of flowers used, such as jasmine and osmanthus, among which jasmine is the most. Drinking scented tea regularly can dissipate the accumulated winter cold evil in the human body, promote the growth of yang energy in the body, and make people feel refreshed. There are various scented teas on the market, but the health care effect is not very good, and the taste is relatively s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 穆永均马吕杰马宪东
Owner BOZHOU YONGGANG PIECES FACTORY
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