Scented tea enzyme drink and preparation method thereof

A beverage preparation method and scented tea enzyme technology, applied in the field of enzyme beverages, can solve the problems of difficult ingredients, lack of consideration of the overall conditioning effect of the body, single variety, etc., and achieve the effects of improving resistance, enhancing human digestion ability, and improving taste

Inactive Publication Date: 2015-04-08
贵州三清源生态农业科技开发有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many kinds of scented teas, plus they are mild and non-irritating. They also have various effects, ranging from beautifying and nourishing the skin, slimming the body, clearing the liver and improving eyesight. However, traditional scented teas are easy to brew. Full play, the variety is relatively single, it is a mixture of one or two or three, without considering the overall conditioning effect on the body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for preparing scented tea enzyme beverage, comprising the following steps:

[0027] (1) Scented tea bag preparation: divide the scented tea bag into formula 1 and formula 2, and mix formula 1 and formula 2 in the ratio of 1:1 in the scented tea bag, and set aside; formula 1 is 5g of Chrysanthemum chrysanthemum and rose 5g, peach blossom 5g, roselle 5g, violet 5g, hibiscus flower 5g, lily flower 5g, rose flower 5g, cassia seed 5g, lavender 5g mix evenly; formula 2 is nasturtium 3g, fat sea 3g, stevia 3g, monk fruit 3g, aloe vera 3g, tribute chrysanthemum 3g, colorful chrysanthemum 3g, jasmine 3g, mint leaf 3g, amaranth 3g, golden chrysanthemum 3g, lemon slice 3g, carnation 3g, carnation 3g, calendula 3g, verbena 3g, ginseng 3g flower, 3g privet fruit, 3g rosemary, 3g winter jasmine, 3g wolfberry, 3g lemongrass, 3g jujube seed, 3g hawthorn, 3g tangerine peel, 3g astragalus, 3g toi flower, 3g jujube, 3g Tianshan Xuemei The ratio is evenly mixed;

[0028] (2) Mix...

Embodiment 2

[0034] A method for preparing scented tea enzyme beverage, comprising the following steps:

[0035] (1) Scented tea bag preparation: divide the scented tea bag into formula 1 and formula 2, and mix the ratio of formula 1 and formula 2 in the scented tea bag at 1:1.1, and wait for use; formula 1 is 4g of Chrysanthemum chrysanthemum and rose 4g, peach blossom 4g, roselle 4g, violet 4g, hibiscus 4g, lily 4g, rose 4g, cassia 4g, lavender 4g and mix evenly; formula 2 is nasturtium 1g, fat sea 3g, stevia 4g, monk fruit 5g, aloe vera 1g, chrysanthemum 6g, colorful chrysanthemum 7g, jasmine 9g, mint leaf 1g, amaranth 5g, chrysanthemum 2g, lemon slice 8g, carnation 7g, carnation 9g, calendula 3g, verbena 2g, ginseng 1g flower, 5g privet fruit, 6g rosemary, 11g winter jasmine, 13g wolfberry, 12g lemongrass, 9g jujube seed, 8g hawthorn, 7g tangerine peel, 3g astragalus, 5g toi dai flower, 1g jujube, 2g Tianshan Xuemei The ratio is evenly mixed;

[0036] (2) Mixing of raw materials: tak...

Embodiment 3

[0042] A method for preparing scented tea enzyme beverage, comprising the following steps:

[0043] (1) Scented tea bag preparation: divide the scented tea bag into formula 1 and formula 2, and mix formula 1 and formula 2 in the ratio of 1:1.05 in the scented tea bag, and set aside; formula 1 is 6g of Chrysanthemum chrysanthemum and rose 6g, peach blossom 6g, roselle 6g, violet 6g, hibiscus 6g, lily 6g, rose 6g, cassia 6g, lavender 6g and mix evenly; formula 2 is nasturtium 1g, fat sea 2g, stevia 1g, monk fruit 3g, aloe vera 4g, tribute chrysanthemum 1g, colorful chrysanthemum 5g, jasmine 1g, mint leaves 3g, amaranth 2g, chrysanthemum 4g, lemon slices 7g, carnation 6g, carnation 5g, calendula 8g, verbena 3g, ginseng 2g of flowers, 1g of Ligustrum lucidum, 4g of rosemary, 4g of winter jasmine, 5g of medlar, 3g of lemongrass, 6g of jujube seed, 3g of hawthorn, 9g of tangerine peel, 1g of astragalus, 2g of tortoise flower, 3g of jujube, 2g of Tianshan Xuemei The ratio is evenly ...

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PUM

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Abstract

The invention relates to the technical field of enzyme drinks and particularly relates to a scented tea enzyme drink and a preparation method thereof. The fermentation is divided into multiple fermentation processes, namely that the fermentation is divided into yeast fermentation, acetic acid fermentation and lactic acid fermentation, thereby fully improving the taste of the scented tea enzyme drink, improving the contents of various vitamins and amino acids in an enzyme, enabling the scented tea enzyme to have the effects of reinforcing the digestion capability of a human body, clearing the intestines and stomach, improving resistance and promoting metabolism and further improving the value of the drinking scented tea enzyme.

Description

technical field [0001] The invention relates to the technical field of enzyme beverages, in particular to a scented tea enzyme beverage and a preparation method thereof. Background technique [0002] Enzyme is a substance composed of amino acids with special biological activity. It exists in all living animals and plants. It is an essential substance for maintaining the normal function of the body, digesting food, repairing tissues and other life activities. [0003] Enzyme drinks refer to drinks that contain a variety of enzyme metabolites extracted from a large group of enzymes derived from plants and microorganisms. The drink can supplement the enzymes that the human body lacks, and then achieve the purpose of health care in the human body. Beverage is a kind of drink. Therefore, enzyme drink also has the characteristics of enzyme drink, which can promote the function of human metabolism and play the role of anti-inflammatory, sterilizing and purifying blood. [0004] S...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16A23F3/10
Inventor 甘林林
Owner 贵州三清源生态农业科技开发有限责任公司
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