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Nori-flavored chrysanthemum tea and preparation method thereof

A technology for chrysanthemum tea and seaweed is applied in the field of seaweed-flavored chrysanthemum tea and its preparation, which can solve the problems of excessive heavy metals, pollution of chrysanthemum tea, etc., and achieve the effects of low cost, unique flavor and strong fragrance.

Inactive Publication Date: 2016-03-16
ANHUI JUTAI CHUJU HERBAGE TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although chrysanthemum tea contains some trace elements that are beneficial to the human body, some chrysanthemum tea will be polluted by heavy metals during its planting and processing. The phenomenon of excessive heavy metals

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] A seaweed-flavored chrysanthemum tea is made from the following raw materials in parts by weight:

[0015] Chrysanthemum 200, jasmine tea dregs 20, pumpkin peel 4, banana peel 7, seaweed 12, fig 10, lily seed 2, poria cocos 3, jasmine jasmine 1, Kudingcha 2, appropriate amount of chitosan, appropriate amount of glucose, appropriate amount of honey, fruit Adequate amount of glue, appropriate amount of water.

[0016] The preparation method of described a kind of seaweed flavor chrysanthemum tea, comprises the following steps:

[0017] (1) Break the chrysanthemum directly, pass the crushed chrysanthemum through a 40-mesh sieve, and remove the chrysanthemum powder below 40 mesh; add 50 times of water to the treated chrysanthemum for leaching, the leaching temperature is 85°C, and the leaching time is After 30 minutes, filter to obtain the chrysanthemum extract, keep the chrysanthemum extract when it is cooled to 60°C;

[0018] (2) Crush the jasmine tea residue until the ...

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PUM

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Abstract

The invention discloses nori-flavored chrysanthemum tea. The tea is prepared from raw materials in parts by weight as follows: 200-220 parts of chrysanthemums, 20-30 parts of jasmine tea residues, 4-6 parts of pumpkin peels, 7-10 parts of banana peels, 12-13 parts of nori, 10-12 parts of figs, 2-3 parts of lily seeds, 3-4 parts of poria cocos, 1-2 parts of scorch-fried cape jasmine fruits, 2-3 parts of broadleaf holly leaves, a proper amount of chitosan, a proper amount of glucose, a proper amount of honey, a proper amount of pectin and a proper amount of water. According to the tea, adopted auxiliary materials such as the nori and the like enable the chrysanthemum tea to have the unique flavor, and adopted Chinese herbal medicines such as the lily seeds, the poria cocos and the like have functions of clearing heat, cooling blood, strengthening the spleen and the stomach, calming the heart and soothing nerves.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a seaweed-flavored chrysanthemum tea and a preparation method thereof. Background technique [0002] Chrysanthemum tea is sweet and cold in nature, and has the effects of dispersing wind and heat, calming the liver and improving eyesight. It has become a tea drink suitable for all ages and a health drink that is generally loved by people. Although chrysanthemum tea contains some trace elements that are beneficial to the human body, some chrysanthemum tea will be polluted by heavy metals during its planting and processing. The phenomenon of excessive heavy metals. Heavy metal elements such as lead, cadmium, and copper, and arsenic, a metalloid element, are widely present in the environment. It has been recognized that human exposure to low doses of heavy metal elements can cause cancer. Drinking water and food have been identified as the main way for heavy metal elements...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 史亚东
Owner ANHUI JUTAI CHUJU HERBAGE TECH