Rose lotus leaf tea and preparation method thereof

The technology of lotus leaf tea and rose is applied in the field of rose lotus leaf tea and its preparation, and can solve the problems of low nutritional and health care value, single tea aroma, etc.

Inactive Publication Date: 2015-11-11
ANHUI YINGHUA PHARMA
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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 t

Method used

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Examples

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Embodiment Construction

[0019] A kind of rose lotus leaf tea, made from the raw materials with the following weight (jin):

[0020] Tartary buckwheat 80, rose 30, lotus leaf 15, chrysanthemum 8, light bamboo leaf 6, bitter gourd 8, mulberry leaf 6, Yu Liren 6, rush 5, banana root 5, licorice 8, cherry juice 30.

[0021] The preparation method of described rose lotus leaf tea, comprises the following steps:

[0022] (1) Coarsely crush tartary buckwheat through a 40-mesh sieve, sieve out tartary buckwheat shells and powder below 40 mesh, and obtain tartary buckwheat crumbs, add water containing 0.5% vitamin C, heat to 90°C and cook for 20 minutes, filter Drain the water, and set aside coarse grains;

[0023] (2) Dry tartary buckwheat grains with hot air at 65°C, then put them into a sieve tray, put them in an oven, bake them at 250°C until there is a burnt aroma, take them out in time, put them in 5 times the water, and put them in -1 ℃ leaching for 60 minutes, the liquid residue is separated, and th...

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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 is prepared from the following raw materials: 60-80 of Fagopyrum tataricum, 20-30 of rose, 12-15 of lotus leaf, 5-8 of chrysanthemum, 4-6 of lophatherum gracile, 6-8 of momordica charantia, 4-6 of mulberry leaf, 4-6 of Semen Pruni, 3-5 of Juncus effusus, 3-5 of banana root, 6-8 of licorice, and 25-30 of cherry juice. According to the rose lotus leaf tea prepared by the method provided by the invention, color protection and oxidation prevention are employed, the functional components are maximumly preserved, also baking and cold soaking are employed so as to precipitate beneficial ingredients more easily, and compounding with other traditional Chinese medicines are realized, the health care value is enhanced, the taste and flavor are improved and reconciled, Fagopyrum tataricum is endowed with flavor, and organic combination with tea is achieved. The rose lotus leaf tea is convenient to store and eat, can be drinkable after brewing, has ruddy and transparent tea color, is sweet and mellow, has the efficacy of clearing away heat and toxic materials, maintaining beauty and keeping young, losing weight and keeping fit, etc., and is beneficial to body health.

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. Tea is known as the "national drink" in China, the liquid of health and the drink of the soul. Drinking tea can not only quench thirst, but also protect teeth, improve resistance, lower cholesterol, prevent and treat diabetes, etc. 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. The pace of daily life of modern people is accelerated. With the improvement of people's living standards, the requirements for drinking tea are getting higher and higher, and tea beverages with health care and dietary functions are becoming more and more ...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 谭红艳
Owner ANHUI YINGHUA PHARMA
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