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Lotus root, ginger and brown rice tea

A technology of brown rice tea and ginger, which is applied in the direction of tea substitutes, etc., can solve the problems of not considering the efficacy and not paying attention to the function of the human body, and achieve the effect of improving the taste

Inactive Publication Date: 2015-04-01
蒙城县科技创业服务中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Ginger is a flavoring agent that often appears in people's daily life. It has a spicy taste, removes fishy smell, and has the effect of warming the body and stomach. However, people usually eat it as a flavoring agent without considering its excessive efficacy. Thereby also not noticing its effect to human body, and along with people's increasing attention to health care, the development of ginger health products is also particularly important

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] A lotus root ginger brown rice tea, made from the following raw materials in parts by weight (Kg): ginger 90, distiller's grains 15, lotus root 100, apple 100, brown rice 30, shepherd's purse 50, salmon meat 40, mung bean starch 40, milk 80, sunflower kernels 40. Fresh jujube 35, Moutan bark 5, Scrophulariaceae 5, Astragalus 6, Red peony 6, Commelina 3, Comfrey 2, White fresh root 2, Basil fragrance 10, Purified water 650, Appropriate amount of water:

[0017] The basil flavoring agent is made from the following raw materials in parts by weight (Kg): 15 wild rose fruit, 50 passion fruit, 60 pomegranate, 1 lactic acid bacteria, 5 basil leaves, 4 lemon balm, 50 brandy, 4 jasmine flowers, 4 rose pollen, Appropriate amount of water:

[0018] The preparation method of the basil flavoring agent: (1) Wash the wild rose fruit, passion fruit, and pomegranate, take the pulp, mix it with lactic acid bacteria, stir it evenly, put it in a container to ferment for 2-3 days, and grind...

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Abstract

The invention discloses lotus root, ginger and brown rice tea. The lotus root, ginger and brown rice tea is prepared from the following raw materials in parts by weight: 90-95 parts of ginger, 15-20 parts of wine lees, 100-120 parts of lotus root, 100-120 parts of apples, 30-35 parts of brown rice, 50-60 parts of shepherdspurse herb, 40-45 parts of salmon fish, 40-50 parts of mung bean starch, 80-90 parts of milk, 40-45 parts of sunflowerseed kernels, 35-40 parts of fresh dates, 5-6 parts of tree peony bark and the like. By adding the brown rice, the lotus root and the like, the taste of the ginger tea is improved, and the silky entrance and the slight fragrance of the brown rice are obtained; and by adding tree peony bark, figwort root, milkvetch root, red paeony root, common dayflower herb and other extracts, the lotus root, ginger and brown rice tea is endowed with certain effects of cooling blood and removing blood stasis.

Description

technical field [0001] The invention mainly relates to the technical field of ginger tea and its preparation, in particular to a lotus root ginger brown rice tea. Background technique [0002] Ginger is a flavoring agent that often appears in people's daily life. It has a spicy taste, removes fishy smell, and has the effect of warming the body and stomach. However, people usually eat it as a flavoring agent without considering its excessive efficacy. Thereby also not noticing its effect to human body, and along with people's increasing attention to health care, the development of ginger health products is also particularly important. Contents of the invention [0003] In order to make up for the defects of the prior art, the present invention provides a lotus root ginger brown rice tea and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: a lotus root ginger brown rice tea, made of the following raw...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 周磊
Owner 蒙城县科技创业服务中心
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