A kind of pure natural Kunlun snow chrysanthemum mulberry leaf tea and preparation method thereof

A kind of mulberry leaf tea, pure natural technology, applied in the field of food and beverage, to achieve the effect of preventing and adjuvant treatment of high blood pressure, refreshing taste, and improving taste

Active Publication Date: 2018-08-10
HANGZHOU WENSLI SILK CULTURE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The effects of mulberry leaf itself, such as evacuating wind-heat, clearing lung and moistening dryness, calming liver and improving eyesight, cooling blood and stopping bleeding, have been well known in the world, but traditional mulberry leaf tea is sour and bitter, which is not easily accepted by consumers

Method used

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  • A kind of pure natural Kunlun snow chrysanthemum mulberry leaf tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] (1) Select high-quality Kunlun snow chrysanthemum, mulberry leaves, quality inspection, and kill;

[0041] (2) Freeze-dry Kunlun snow chrysanthemum and mulberry leaves to a moisture content of 4%;

[0042] (3) Select high-quality Prunella vulgaris, licorice, and bellflower, inspect and slice into slices with a thickness of 2mm;

[0043] (4) Weigh the following raw materials by weight respectively: 15kg of Kunlun snow chrysanthemum, 15kg of mulberry leaves, 10kg of Prunella vulgaris, 10kg of licorice, and 10kg of bellflower, and mix them evenly;

[0044] (5) Infrared drying and sterilization;

[0045] (6) Weighing, packaging, and bagging to make pure natural Kunlun snow chrysanthemum mulberry leaf tea.

Embodiment 2

[0047] (1) Select high-quality Kunlun snow chrysanthemum, mulberry leaves, quality inspection, and kill;

[0048] (2) Freeze-dry Kunlun snow chrysanthemum and mulberry leaves to a moisture content of 3%;

[0049] (3) Select high-quality Prunella vulgaris, licorice, and Platycodon grandiflorum, inspect and slice into slices, with a thickness of 3mm;

[0050] (4) Weigh the following raw materials in parts by weight: 20kg of Kunlun snow chrysanthemum, 20kg of mulberry leaves, 15kg of Prunella vulgaris, 15kg of licorice, and 15kg of bellflower, and mix them evenly;

[0051] (5) Infrared drying and sterilization;

[0052] (6) Weighing, packaging, and bagging to make pure natural Kunlun snow chrysanthemum mulberry leaf tea.

Embodiment 3

[0054] (1) Select high-quality Kunlun snow chrysanthemum, mulberry leaves, quality inspection, and kill;

[0055] (2) Freeze-dry Kunlun snow chrysanthemum and mulberry leaves to a moisture content of 2%;

[0056] (3) Select high-quality Prunella vulgaris, licorice, and Platycodon grandiflorum, inspect and slice into slices, with a thickness of 4mm;

[0057] (4) Weigh the following raw materials in parts by weight: Kunlun snow chrysanthemum 25kg, mulberry leaves 25kg, Prunella vulgaris 20kg, licorice 20kg, bellflower 20kg, and mix them evenly;

[0058] (5) Infrared drying and sterilization;

[0059] (6) Weighing, packaging, and bagging to make pure natural Kunlun snow chrysanthemum mulberry leaf tea.

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Abstract

The invention discloses a purely natural coreopsis tinctoria flower mulberry leaf tea. The purely natural coreopsis tinctoria flower mulberry leaf tea is prepared by compounding the following components in parts by weight: 15-25 parts of coreopsis tinctoria flowers, 15-25 parts of mulberry leaves, 10-20 parts of common selfheal fruit-spikes, 10-20 parts of licorice roots and 10-20 parts of platycodon roots, wherein the coreopsis tinctoria flowers and the mulberry leaves are picked and then need to be dried to enable the water ratio to be below 5%.The coreopsis tinctoria flower mulberry leaf tea disclosed by the invention can wholly reserve original effective ingredients and the flavor of raw materials of the coreopsis tinctoria flowers, the mulberry leaves and the like, is natural in color, is mellow, tasty and refreshing in taste, and not only reserves the special fragrance of the raw materials, but also reserves the characteristics of the coreopsis tinctoria flowers, such as removing liver fire for improving eyesight, benefitting livers, invigorating yin, maintaining beauty, keeping young and loosening bowel to relieve constipation through scientific effective concerted application. The invention further discloses a preparation method of the purely natural coreopsis tinctoria flower mulberry leaf tea.

Description

technical field [0001] The invention belongs to the field of food and beverages, in particular to a bagged beverage and a preparation method thereof. The Kunlun snow chrysanthemum mulberry leaf tea of ​​the present invention can retain the nutrients in raw materials such as Kunlun snow chrysanthemum and mulberry leaves to the greatest extent, and through effective compatibility, the sour taste of mulberry leaves is removed, and its blood pressure, blood sugar, and blood pressure are lowered. The effect of blood lipids, drinking without residue, soup color clear, mellow taste. technical background [0002] Teabag is a tea drink that is easy to carry and easy to eat. [0003] Most of the teabags currently on the market are single tea species, which are made from green tea, black tea, etc., and are made through processes such as killing, rolling, fermenting, and drying, which can maintain the color, aroma, and taste of the raw materials, and can be brewed quickly Colors reduc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34
Inventor 包强
Owner HANGZHOU WENSLI SILK CULTURE
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