Tartary buckwheat-ginger tea

A technology of ginger tea and tartary buckwheat, which is applied in the field of ginger tea and its preparation, can solve the problems of not considering the efficacy, not paying attention to the function of the human body, etc., and achieve the effect of rich nutrition and light fragrance

Inactive Publication Date: 2015-04-29
周言鲁
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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

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Embodiment Construction

[0016] A tartary buckwheat ginger tea, made from the following raw materials in parts by weight (Kg): 40 ginger, 15 tartary buckwheat, 60 dark tea juice, 30 pears, 14 fungus, 30 mung beans, 20 kidney beans, 8 milk powder, apple cider vinegar residue 15. Lactic acid bacteria 1, safflower 5, Gastrodia elata 2, Eucommia 3, kudzu root 4, cordyceps sinensis 2, schisandra 2, licorice 3, wheat bottle grass 0.5, purified water 170, green plum rose juice 5, appropriate amount of water:

[0017] Greengage rose juice is made from the following raw materials in parts by weight (Kg): 10 roses, 30 blueberries, 60 brandy, 30 snow lotus bacteria, 35 lantern fruits, 20 apple cider vinegar residues, 100 green plum vinegar, and appropriate amount of water;

[0018] Preparation method of green plum rose juice: (1) Crush the roses, put them into a container together with the washed blueberries, pour in brandy, soak for 5 days, pour all the materials in the container into a pot, heat to boil and the...

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PUM

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Abstract

The invention discloses tartary buckwheat-ginger tea which is prepared from the following raw materials in parts by weight: 40-45 parts of ginger, 15-18 parts of tartary buckwheat, 60-70 parts of dark green tea juice, 30-35 parts of snow pear, 14-15 parts of agaric, 30-35 parts of mung bean, 20-23 parts of kidney bean, 8-10 parts of milk powder, 15-16 parts of apple vinegar residues, 1-2 parts of lactic acid bacteria, 5-6 parts of safflower carthamus, 2-3 parts of gastrodia elata, 3-4 parts of eucommia ulmoides and 4-5 parts of the root of kudzu vine. According to the tartary buckwheat-ginger tea disclosed by the invention, due to the addition of tartary buckwheat and snow pear, the tea has faint fragrance and the effects of clearing heat and moistening lung, and due to the addition of mung beans and kidney beans, the nutrition of the ginger tea disclosed by the invention is enriched; and due to the addition of the extracts of safflower carthamus, gastrodia elata, eucommia ulmoides, the root of kudzu vine and cordyceps sinensis, the tartary buckwheat and ginger tea has a certain life cultivation and health preservation effects and can achieve the effects of building the body and clearing away heat and toxic materials.

Description

technical field [0001] The invention mainly relates to the technical field of ginger tea and its preparation, in particular to tartary buckwheat ginger 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 tartary buckwheat ginger tea and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: a tartary buckwheat ginger tea, made of the following raw materials in parts by...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
Inventor 周言鲁
Owner 周言鲁
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