Radix puerariae tea and production method thereof

Abstract

The invention discloses radix puerariae tea and a production method thereof, and relates to the field of healthcare. The radix puerariae tea is prepared by adopting stems within 10cm above roots of fresh radix puerariae growing more than two years and flowers of kudzuvine as raw materials. The ratio of flowers of kudzuvine to stems after being dried is 1: (8 to 12). The stems within 10cm above the roots of fresh radix puerariae growing for 1 to 4 years with low fibrousness and precipitated active components and fresh flowers of kudzuvine are used as raw materials to be washed, sterilized, sliced, dried at the temperature of 120 to 140 DEG C, pulverized and packed to prepare the radix puerariae tea. According to the product, the bitterness of the radix puerariae is effectively eliminated; beneficial substances contained in the radix puerariae are maintained; meanwhile, the flowers of kudzuvine are added. The product has characteristics of crystal clear color, mellow and thick taste of tea, fragrance, rapidness in juicing, durability in soaking, good taste and the like.

Description

technical field [0001] The invention relates to the field of health care, in particular to Gege tea and a preparation method thereof. Background technique [0002] Pueraria lobata is the dried root of the leguminous plant Pueraria mirifica, commonly known as Pueraria mirifica. "Shen Nong's Materia Medica" began to be included in traditional Chinese medicine, sweet, pungent, cool, enter the spleen, stomach, and meridian. Modern science has found that its ingredients contain isoflavones, puerarin, puerarin xyloside, daidzein, daidzein and allantoin, β-sitosterol, carrotin, 6,7-dimethoxycoumarin, 5 -Methylhydantoin, arachidic acid, puerarin, puerarin and isoflavones, tryptophan derivatives and their glycosides, amino acids, etc. The above-mentioned ingredients have unique functions for the human body to relieve fire and fever, produce body fluid and quench thirst, dilate blood vessels, increase blood flow in cerebral vessels, relieve alcohol and refresh the spleen, lower bloo...

AI Technical Summary

Problems solved by technology

[0003] Most of the existing kudzu root teas are made from kudzu root as a whole. Due to the high starch content of the kudzu root block and improper production, most of the kudzu root teas are turbid in color, raw and astringent in taste, and difficult to drink. The effective substances in kudzu root need to be brewed many times. Bubbles can be used

In addition, the addition of chemical agents such as preservatives and the lack of production technology have also caused the Pueraria root tea to lose a lot of its original health benefits.