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Rose lotus leaf tea and preparation method thereof

A technology of lotus leaf tea and rose, which is applied in the field of rose lotus leaf tea and its preparation, which can solve the problems of low nutritional and health value, single tea fragrance, etc., and achieve the effect of unique taste

Inactive Publication Date: 2015-09-16
ANHUI YIBEICHA ELECTRONICS COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Now there are many kinds of teas on the market, including tea beverages, tea granules, teabags, green tea, white tea, etc., but most of the teas only have a single tea fragrance, and the nutritional and health value is not high, which cannot meet the growing needs of people.

Method used

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Examples

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Effect test

Embodiment Construction

[0018] A kind of rose lotus leaf tea, made from the raw materials with the following weight (jin):

[0019] 20-40 roses, 10-24 cassia seeds, 20-30 barley, 20-40 lotus leaves, 3-6 bitter gourds, 4-8 cooked puer tea, 4-10 stevia, 3-4 water chestnuts, 3-4 jade beauty , ebony 15-20, tomato vinegar 10-15, rice bran 20-30, konjac flour 10-15, pomegranate seed oil 2-4.

[0020] The preparation method of described rose lotus leaf tea, comprises the following steps:

[0021] (1) Wash the seeds of cassia and barley, drain and send them to a microwave oven, control the temperature at 110-120°C for microwave baking until they are cooked and fragrant, grind them into 60-80 meshes, and obtain barley cassia powder;

[0022] (2) Wash fresh roses and lotus leaves separately, soak them in water containing a small amount of citric acid for 5-10 minutes, remove and drain, put them in a cool place to dry naturally, twist them into silk Knead and mix them, put them into an electromagnetic de-...

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PUM

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Abstract

The invention discloses a rose lotus leaf tea and a preparation method thereof. The rose lotus leaf tea consists of the following raw materials: rose 20-40 parts, semen cassiae 10-24 parts, barley 20-30 parts, lotus leaf 20-40 parts, bitter gourd 3-6 parts, cured Pu'er tea 4-8 parts, stevia rebaudiana 4-10 parts, water chestnut 3-4 parts, corn poppy 3-4 parts, dark plum 15-20 parts, tomato vinegar 10-15 parts, rice bran 20-30 parts, konjaku flour 10-15 parts, and pomegranate seed oil 2-4 parts. In the prepared rose lotus leaf tea, the rice bran is processed and cured, thereby blending the health-care components and improving the taste and flavor of the tea, giving the tea a fragrant rice flavor. The health-care components are easier to be dissolved and absorbed by human body after being organically combined with the tea. Meanwhile, the tea has a golden color and a unique taste; and the tea has effects of eliminating fat, losing weight, beautifying, or the like.

Description

technical field [0001] The invention relates to rose lotus leaf tea and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Drinking tea has been a Chinese habit for thousands of years. Drinking tea can not only quench thirst, but also protect teeth, improve resistance, lower cholesterol, and prevent diabetes. Now there are many types of teas on the market, such as tea beverages, tea granules, teabags, green teas, white teas, etc., but most of the teas have only a single tea fragrance, low nutritional and health value, and cannot meet people's growing needs. [0003] Rice bran is a mixed product of seed coat, outer endosperm and aleurone layer produced when brown rice is ground into rice. It is a by-product of rice processing. Rice bran concentrates 64% of rice nutrients and is rich in high-quality protein, fat, polysaccharides, Nutrients such as vitamins and minerals and physiologically active substances such as ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 饶先军陈艳秋彭莘
Owner ANHUI YIBEICHA ELECTRONICS COMMERCE
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