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Low-sugar liupao tea drink and preparing method thereof

A production method and technology of Liubao tea, applied in the field of tea beverages, can solve problems such as damage to body organs, excess nutrition, increase living expenses, etc., and achieve the effects of preventing high blood sugar, supplementing physical strength, and promoting metabolism

Inactive Publication Date: 2016-08-03
WUZHOU ZHONGMING TEA IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In modern society, people's material life has changed a lot. Overnutrition, lack of exercise, and environmental pollution lead to sub-health in people's bodies. More and more people suffer from cardiovascular and cerebrovascular diseases, high blood pressure, high blood fat, high blood sugar, etc. , and patients are getting younger and younger; and because of the fast-paced lifestyle, many people live irregularly, and more and more people suffer from gastroenteritis. It will produce great side effects. Over time, patients will become dependent on drugs, which not only increases living expenses, but also causes damage to body organs due to long-term medication

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The parts by weight of raw materials that the tea beverage of the present embodiment adopts are:

[0027] The raw material parts by weight that adopt are as follows:

[0028] 50 parts of Liubao tea, 5 parts of ginkgo leaf extract, 15 parts of myrtle fruit, 15 parts of vitamin C, 15 parts of vitamin B3;

[0029] Its preparation steps are:

[0030] A. Weigh the Liubao tea according to the weight ratio, soak the Liubao tea with 5 times of boiling water, soak for 3 minutes, filter, and collect the filtrate; add 3 times of boiling water for soaking, after soaking for 2 minutes, filter, collect the filtrate, and mix the two The second filtrate was combined and set aside;

[0031] B. Weigh out the myrtle fruit according to the weight ratio, wash it, centrifuge to get the juice, and set aside;

[0032] C. Mix water with 32 times the amount of vitamin C and vitamin B to make a solution for use;

[0033] D. Weigh the ginkgo leaf extract according to the weight ratio, mix it w...

Embodiment 2

[0035] The raw material parts by weight that adopt are as follows:

[0036] 70 parts of Liubao tea, 2 parts of ginkgo leaf extract, 10 parts of myrtle fruit, 5 parts of vitamin C, 35 parts of vitamin B;

[0037] Its preparation steps are:

[0038] A. Weigh the Liubao tea according to the weight ratio, soak the Liubao tea with 10 times of boiling water, soak for 3 minutes, filter, and collect the filtrate; add 2 times of boiling water for soaking, after soaking for 2 minutes, filter, collect the filtrate, and mix the two The second filtrate was combined and set aside;

[0039] B. Weigh out the myrtle fruit according to the weight ratio, wash it, centrifuge to get the juice, and set aside;

[0040] C. Mix water with 32 times the amount of vitamin C and vitamin B to make a solution for use;

[0041] D. Weigh the ginkgo leaf extract according to the weight ratio, mix it with the Liubao tea soaking liquid obtained in step A, the myrtle juice obtained in step B and the solution p...

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Abstract

The invention discloses a low-sugar liupao tea drink and a preparing method thereof and relates to the technical field of tea drinks.The low-sugar liupao tea drink is prepared from 50-70 parts of liupao tea, 2-5 parts of folium ginkgo extract, 10-15 parts of myrtle fruit, 5-15 parts of vitamin C and 5-15 parts of vitamin B3.The preparing method comprises the steps of preparing liupao tea water, myrtle fruit juice and vitamin solution respectively, mixing folium ginkgo extract, liupao tea water, myrtle fruit juice and vitamin solution, and adding water till the content of ginkgetin in every 500 ml of low-sugar liupao tea drink is not smaller than 2.0 mg.Compared with the prior art, the low-sugar liupao tea drink has the advantages that the drink is free of sugar and additive, the natural functions of liupao tea are reserved, the natural sweet taste of myrtle fruit is obtained, the drink is suitable for the middle-aged and elderly, three-high patients and people suffering from enterogastritis, and the drink has a faint scent.

Description

technical field [0001] The invention relates to the technical field of tea beverages, in particular to a low-sugar Liubao tea beverage and a preparation method thereof. Background technique [0002] Liubao tea belongs to the dark tea category. Within the administrative jurisdiction of Wuzhou City, the fresh leaves of Cangwu County group species, Guangxi large and medium-leaf species and their separation and breeding varieties and strains are selected as raw materials. The general process is to pass through The primary raw tea is fermented, steamed, pressed, and finally put into an aging cellar to age to make loose tea or pressed tea. [0003] In addition to the health benefits shared by other teas, Liubao tea also has the effects of relieving heat and dampness, improving eyesight and clearing heart, and helping digestion. After Liubao tea is aired and aged, many golden yellow "golden flowers" can be seen in the tea. This is a beneficial quality yellow mold. It can secrete a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
CPCA23F3/163
Inventor 李访
Owner WUZHOU ZHONGMING TEA IND CO LTD
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