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A technology for sweet tea and mango, applied in the field of preparation of mango sweet tea, can solve the problem that mango leaf extract has little antitussive and expectorant effect, and achieve the effects of better health care effect, improved palatability and remarkable effect.
Inactive Publication Date: 2015-09-30
雷色香
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Problems solved by technology
There are few domestic research reports on the antitussive and expectorant effects of mango leaf extract
Method used
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[0024] Below in conjunction with embodiment the method of the present invention is further described.
[0025] A kind of mango sweet tea, the specific implementation method is as follows:
[0026] 1. Raw material composition and ratio: 55% mango leaves, 45% Guangxi sweet tea.
[0027] 2. Mango leaf collection and processing method: collect fresh mango leaves free from pests and diseases, moldy leaves, normal color and luster as raw materials, then clean the mango leaves and dry them until the water content is lower than 8%, and then crush them until they can pass 80 ~100 meshes for use.
[0028] 3. Guangxi sweet tea collection and processing method: Collect wild sweet tea leaves and their tender shoots free from pests and diseases, moldy leaves, and fresh shoots as raw materials, then dry the raw materials until the moisture content is lower than 8%, and then crush them until they can pass 100-120 Reserved.
[0029] 4. Combination of raw materials: mix the pulverized mango ...
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Abstract
Mango sweet tea particularly comprises mango leaves and Guangxi sweet tea and is prepared according to the following steps: drying the collected fresh mango leaves and Guangxi sweet tea; milling the dried materials into powder; mixing the powder of the raw materials according to a proportion; stirring to obtain a uniform tea material; subpackaging the tea material into the packing bags made of filter paper to obtain finished product tea bags. The mango sweet tea has the advantages that as the raw material (mango leaves) is wide in source, the application cost is low; specific processing is not required during the preparation process, so as to remain the nutritional ingredients of Guangxi sweet tea, and keep the original taste and flavor of Guangxi sweet tea; the unique taste of Guangxi sweet tea is adopted for changing unpleasant taste such as bitterness and acerbity of mango leaf powder which is not processed specially, and the palatability of a tea product is improved remarkably; moreover, due to the unique efficacy of Guangxi sweet tea, the tea product provided by the invention can be more nutritional, better in health efficacy, and more unique; the tea product provided by the invention is suitable for all types of crowds, thereby being very wide in market prospect.
Description
technical field [0001] The invention belongs to the technical field of preparation of novel tea products, and in particular relates to a preparation method of mango sweet tea. Background technique [0002] The mango leaf is the leaf of Mango Mangifera indica L. of Anacardiaceae plant. Mango belongs to the Anacardiaceae genus, is the most famous fruit in the East, and is also one of the five famous tropical fruits. According to "Supplements to Materia Medica", mango "benefits stomach qi, relieves vomiting and dizziness", and the record of mango leaves as a traditional Chinese medicine began in the "Dictionary of Chinese Medicine" in 1977. Mango leaves are sour, sweet, cool, and flat in nature, and have the functions of relieving asthma, relieving cough, expectorant, immunity, anti-inflammation, analgesia, protecting liver and gallbladder, anti-lipid peroxidation, anti-virus, anti-tumor, and antibacterial. Mango leaves mainly contain ascorbic acid, mangiferin, shikime, querc...
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