Method for manufacturing fructus rosae laevigatae tea effervescence beverage

Abstract

The invention discloses a method for manufacturing fructus rosae laevigatae tea effervescence beverage, and relates to effervescence beverage tea. The method includes steps of 1), individually cooking radix glycyrrhizae, flos chrysanthemi, cordyceps militaris and fructus rosae laevigatae in purified water with the volume 3-5 times that of each of the radix glycyrrhizae, the flos chrysanthemi, the cordyceps militaris and the fructus rosae laevigatae until only 30% of the water is remained, and then acquiring filter liquid for standby application; 2), mixing 100 parts of the fructus rosae laevigatae filter liquid, 8-12 parts of the radix glycyrrhizae filter liquid,, 5-9 parts of the flos chrysanthemi filter liquid and 2-4 parts of the cordyceps militaris filter liquid with one another in a magnetic stirrer to obtain mixed filter liquid; 3), drying the mixed filter liquid by means of mist spraying, collecting powder, adding edible effervescents with the mass ratio of 5% into the powder, uniformly mixing the edible effervescents and the powder with one another to obtain mixtures and then tabletting and granulating the mixtures. The method has the advantages that the steps are simple, original fragrant and sweet taste of the fructus rosae laevigatae is kept, and diversified nutritional components such as the cordyceps militaris beneficial to human bodies are fused into the fructus rosae laevigatae; procedures for manufacturing the fructus rosae laevigatae tea effervescence beverage are simplified, the method is high in efficiency, and finished products are convenient to drink and can be brewed by boiling water directly; the fructus rosae laevigatae tea effervescence beverage which is fructus rosae laevigatae tea solid beverage has fragrant smell and unique flavor, the bodies of drinkers can be strengthened if the drinkers drink the fructus rosae laevigatae tea effervescence beverage for a long time, and the lives of the drinkers can be prolonged.

Description

technical field [0001] The invention relates to an effervescent beverage tea, in particular to a method for preparing an effervescent beverage of japonica japonica tea. Background technique [0002] Rosa japonica is a characteristic fruit plant in Guizhou. It is also known as thorn pear and sugar pot. According to the "Compendium of Materia Medica", Rosa rosa is sour, flat, and non-toxic; it returns to the kidney, bladder, large intestine, spleen, and lung meridians; its effects are Strengthening essence, shrinking urination, astringent intestines, stopping belt. Indicates slippery essence, slippery essence, enuresis, frequent urination, chronic diarrhea, chronic dysentery, white turbidity, leucorrhea, uterine bleeding, prolapse of the anus, uterine prolapse, etc. Modern pharmacological studies have shown that Fructus Rosa Rosa has the effects of lowering blood fat, antibacterial and anti-inflammatory, relieving cough and asthma, and antispasmodic. In addition, the fruit o...

AI Technical Summary

Problems solved by technology

The local people in the place where the golden cherry is rich often collect its fruit from August to November, or squeeze the juice, make wine, or store it in honey. Although it can meet the needs of the family, it is not conducive to industrial production and promotion.