Psidium guajave tea

A technology of guava tea and pomegranate tea, which is applied in the field of guava tea, can solve problems such as lack of nutritional and health care functions, difficulty in satisfying taste needs, etc., and achieve the effect of helping metabolism and regulating body metabolic functions

Inactive Publication Date: 2016-07-20
GUANGXI WEIZHIFANG FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among the existing beverages, most beverages with good taste do not have nutritional and health functions, and the taste of beverages with nutritional and health functions is difficult to meet the demand on taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A guava tea prepared from the following parts by weight of raw materials: 50 parts of guava fruit, 20 parts of guava leaf, 1 part of astragalus root, 1 part of kudzu root, 1 part of mulberry leaf, 1 part of licorice, 5 parts of green tea, glucose syrup 20 parts, 1 part citric acid, appropriate amount of water.

[0015] The preparation method includes the following steps:

[0016] (1) The guava fruit is cleaned, peeled and cut into pieces, and a suitable amount of water is added to make a pulp to obtain a guava pulp;

[0017] (2) Mix guava leaves, astragalus, pueraria lobata, mulberry leaves, licorice, and green tea with 5 times the amount of water to reflux extract twice, combine the extracts to obtain the tea liquid;

[0018] (3) Stir the guava fruit pulp, tea liquid, glucose syrup, and citric acid together for about 5 minutes, mix them evenly to fully dissolve the raw materials, then filter, sterilize, and fill to obtain guava tea.

Embodiment 2

[0020] A guava tea prepared from the following parts by weight of raw materials: 60 parts of guava fruit, 25 parts of guava leaves, 1.5 parts of astragalus root, 1.5 parts of kudzu root, 1.5 parts of mulberry leaves, 2 parts of licorice, 7.5 parts of green tea, glucose syrup 30 parts, 2 parts citric acid, appropriate amount of water.

[0021] The preparation method includes the following steps:

[0022] (1) The guava fruit is cleaned, peeled and cut into pieces, and a suitable amount of water is added to make a pulp to obtain a guava pulp;

[0023] (2) Mix guava leaves, astragalus, pueraria lobata, mulberry leaves, licorice, and green tea by adding 8 times the amount of water to reflux twice, and combine the extracts to obtain a tea solution;

[0024] (3) Stir the guava fruit pulp, tea liquid, glucose syrup, and citric acid together for about 5 minutes, mix them evenly to fully dissolve the raw materials, then filter, sterilize, and fill to obtain guava tea.

Embodiment 3

[0026] A guava tea prepared from the following parts by weight of raw materials: 70 parts of guava fruit, 30 parts of guava leaf, 2 parts of astragalus root, 2 parts of kudzu root, 2 parts of mulberry leaves, 3 parts of licorice, 10 parts of green tea, glucose syrup 40 parts, 3 parts citric acid, appropriate amount of water.

[0027] The preparation method includes the following steps:

[0028] (1) The guava fruit is cleaned, peeled and cut into pieces, and a suitable amount of water is added to make a pulp to obtain a guava pulp;

[0029] (2) Mix guava leaves, astragalus, pueraria lobata, mulberry leaves, licorice, and green tea with 10 times the amount of water to reflux extract twice, combine the extracts to obtain the tea liquid;

[0030] (3) Stir the guava fruit pulp, tea liquid, glucose syrup, and citric acid together for about 5 minutes, mix them evenly to fully dissolve the raw materials, then filter, sterilize, and fill to obtain guava tea.

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PUM

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Abstract

The invention discloses psidium guajave tea. The psidium guajave tea is prepared from the following raw materials in parts by weight: 50-70 parts of psidium guajave fruits, 20-30 parts of psidium guajave leaves, 1-2 parts of astragalus membranaceus, 1-2 parts of radix puerariae, 1-2 parts of folium mori, 1-3 parts of radix glycyrrhizae, 5-10 parts of green tea, 20-40 parts of glucose syrup, 1-3 parts of citric acid and a proper amount of water. The psidium guajave tea contains multiple nutrients and has the effects of reducing glucose, regulating the body metabolism function and accelerating the metabolism, and is helpful for smoothing intestines.

Description

Technical field [0001] The invention relates to a beverage, in particular to a guava tea. Background technique [0002] With the advancement of society and the improvement of people's quality of life, people are increasingly aware of food health care. Among the existing beverages, most of the beverages with good taste do not have the function of nutrition and health care, and the taste of beverages with the function of nutrition and health care is difficult to meet the taste requirements. Summary of the invention [0003] In view of the above, the object of the present invention is to provide a guava tea with hypoglycemic health effects. [0004] The technical scheme adopted by the present invention is: [0005] A guava tea prepared from the following parts by weight of raw materials: 50-70 parts of guava fruit, 20-30 parts of guava leaf, 1-2 parts of astragalus, 1-2 parts of kudzu root, 1-2 parts of mulberry leaves, 1-3 parts of licorice, 5-10 parts of green tea, 20-40 parts of gl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 倪铫阳
Owner GUANGXI WEIZHIFANG FOOD TECH CO LTD
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