Highland-barley chrysanthemum tea drink and preparation method thereof

A technology for chrysanthemum tea and highland barley, which is applied in the direction of tea substitutes and other directions, can solve the problems of single taste and unacceptable highland barley tea.

Active Publication Date: 2015-03-18
BELL FLAVORS & FRAGRANCES SHANGHAI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] One of the objects of the present invention is to provide a tea drink with highland barley leaves and chrysanthemum as the main raw materials. The problem that the tea taste is single and not easy to be accepted by people

Method used

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  • Highland-barley chrysanthemum tea drink and preparation method thereof
  • Highland-barley chrysanthemum tea drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1. The preparation of the ultrafine particle of barley leaf and chrysanthemum

[0038] Choose 1 kilogram of Qinghai Province plantation Beiqing No. 6 highland barley leaf, this highland barley leaf is plucked when it does not bear fruit, and when its length is about 25cm. Weigh another 1 kg of chrysanthemum. The highland barley leaves and chrysanthemums are washed several times with clean water to remove the dust and impurities adhering to the surface.

[0039] Next, put the highland barley leaves and chrysanthemums into the leaf cooking machine, and cook the leaves until soft with 62°C water for about 1 minute. After the leaves are boiled, put the highland barley leaves and chrysanthemums into the leaf thresher, cool down and remove the excess water on the leaf surface, and then feed hot air at 60°C for rough kneading. The rough kneading time is about 43 minutes. During the rough kneading process, part of the moisture is lost, and the weight of the leaves ...

Embodiment 2

[0041] The comparison of embodiment 2.SOD active ingredient

[0042] Test the ultrafine particles of highland barley leaves and chrysanthemums prepared by the method of the present invention, and the SOD active ingredients in the highland barley extract and chrysanthemum extract prepared by traditional water extraction or alcohol extraction, so as to compare the retained SOD Percentage of active ingredient.

[0043] The preparation method of traditional highland barley leaf extract and chrysanthemum extract is as follows:

[0044] Obtained by roasting and pulverizing highland barley leaves and chrysanthemum flowers (the same raw materials as in Example 1), and then leaching with water, filtering and extracting. The specific steps include: A. Cleaning: clean the raw materials; B. Drying: air-dry until the water content is 12.8% by weight; C. Baking: heat to about 230°C and bake for 5-10 minutes; The product is crushed to 0.5-1mm (that is, passed through a 10-15 mesh standard ...

Embodiment 3

[0051] Embodiment 3. The preparation of highland barley chrysanthemum tea drink

[0052] Weigh 20.000g of highland barley leaf ultrafine particles prepared in Example 1, 20.000g of chrysanthemum flower ultrafine particles prepared in Example 1 and 2.000g of sucrose, and put them into a container. Add 58.000 g of water that has been heated to 78°C into the container, stir well until the dispersion is uniform, and a stable dispersed suspension is obtained.

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Abstract

The invention provides highland-barley chrysanthemum tea drink and a preparation method thereof. The highland-barley chrysanthemum tea drink employs highland barley leaf and chrysanthemum as the main raw materials, and is prepared through steps of leaf selection, leaf boiling, low-temperature drying, grinding, superfine crushing, preparation and the like. Compared with a convention method for preparing tea drink by performing water extraction after high-temperature baking, the method employs low-temperature processing for preparing the highland-barley chrysanthemum tea drink, therefore, active compositions in highland barley leaf and chrysanthemum, especially SOD active composition are mostly kept, and also by further adjusting the ratio of highland barley leaf and chrysanthemum and cooperating with cane sugar, the highland-barley chrysanthemum tea drink keeps nutrition active compositions of highland barley and also possesses the refreshing mouthfeel of chrysanthemum. Therefore, the highland-barley chrysanthemum tea drink, is suitable for taste of most consumers, and solves the problem that highland-barley tea drink is single in taste.

Description

technical field [0001] The invention relates to a health-care tea drink, in particular to a highland barley health-care drink with highland barley and chrysanthemum as main raw materials. Background technique [0002] Highland barley is mainly produced in China's Tibet, Qinghai, Sichuan, Yunnan and other places. It is the main grain of the Tibetan people. It has a wide range of medicinal and nutritional values. At present, highland barley products such as highland barley noodles, highland barley steamed buns, and highland barley nutritional powder have been launched. Highland barley has rich nutritional value and outstanding medical and health care functions. Why there are many centenarians in the high-cold and hypoxic Qinghai-Tibet Plateau is inseparable from the regular consumption of highland barley and the outstanding medical and health care functions of highland barley. According to "Supplements to Materia Medica", it is recorded that "highland barley has a wide and med...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 陈帆祝凡
Owner BELL FLAVORS & FRAGRANCES SHANGHAI
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