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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: 2017-10-03
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 a highland barley chrysanthemum tea drink and a preparation method thereof. The highland barley chrysanthemum tea drink uses highland barley leaves and chrysanthemums as main raw materials, and is prepared through steps such as leaf selection, leaf boiling, low-temperature drying, grinding, ultrafine pulverization, and preparation. . Compared with the traditional method of preparing tea drinks after high-temperature roasting and then water extraction, the method of the present invention uses low-temperature treatment to prepare highland barley chrysanthemum tea drinks, so that not only the active ingredients in the highland barley leaves and chrysanthemums, especially the SOD active ingredients, are mostly They are all preserved, and further by adjusting the ratio of highland barley leaves and chrysanthemum flowers and adding sucrose, the highland barley chrysanthemum tea drink not only retains the nutritional and active ingredients of highland barley, but also has the refreshing taste of chrysanthemum tea, which is suitable for large The taste of most consumers solves the problem that the taste of highland barley tea drinks is single.

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 Patents(China)
IPC IPC(8): A23F3/34
Inventor 陈帆祝凡
Owner BELL FLAVORS & FRAGRANCES SHANGHAI
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