Uyghur blended fragrant tea drink and making process thereof

A fragrant tea and blending technology, applied in the field of health tea beverages, can solve problems such as lack of systematic basic research

Inactive Publication Date: 2016-08-17
XINJIANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, domestic research on Uyghur health-care tea is less, and there is a lack of systematic basic research. The present inv

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0043] The preparation process of the above-mentioned Uighur blended fragrant tea beverage specifically comprises the following steps:

[0044] Step 1: Take tea leaves, roses, tangerine peel and mint according to the formula, crush them to 40 mesh, extract them 3 times with pure water at a ratio of 1:30 and 50°C, combine the extracts, and set aside;

[0045] Step 2: Take the formula amount of licorice, hawthorn, cinnamon, dried ginger and turmeric, pulverize and mix evenly, add it into pure water according to the ratio of solid to liquid 1:3, soak for 1 hour, homogenate, filter to remove the medicine residue, collect the filtrate, and set aside;

[0046] Step 3: Take coriander seeds, cumin, and black pepper in the prescribed amount, grind them to 60 mesh, extract twice at 72° C. with 65% ethanol under reflux, combine the extracts, and concentrate in a vacuum to obtain an extract. Re-dissolve the extract with deionized water and spray dry; the inlet temperature is 150°C and the...

Embodiment 1

[0052] Uighur blended scented tea beverage, the parts by weight of each component of the Uyghur blended scented tea beverage is:

[0053] 1 part of black pepper, 1 part of dried ginger, 3 parts of cinnamon bark, 6 parts of cumin, 3 parts of turmeric, 2 parts of coriander seeds, 10 parts of licorice, 20 parts of roses, 5 parts of hawthorn, 3 parts of tangerine peel, 3 parts of mint, black tea 40 servings.

[0054] Preparation Process:

[0055] Step 1: Take the amount of tea leaves, roses, tangerine peel, and mint in the formula, crush them to 40 meshes, extract them three times with pure water at a ratio of 1:20 and 40°C, combine the extracts, and set aside;

[0056] Step 2: Take the formula amount of licorice, hawthorn, cinnamon, dried ginger and turmeric, pulverize and mix evenly, add it to pure water according to the ratio of solid to liquid 1:3, soak for 3 hours, homogenate, filter to remove the dregs, collect the filtrate, and set aside;

[0057] Step 3: Take coriander s...

Embodiment 2

[0063] Uighur blended scented tea beverage, the parts by weight of each component of the Uyghur blended scented tea beverage is:

[0064] 1 part of black pepper, 1 part of dried ginger, 3 parts of cinnamon bark, 6 parts of cumin, 3 parts of turmeric, 2 parts of coriander seeds, 10 parts of licorice, 20 parts of roses, 5 parts of hawthorn, 3 parts of tangerine peel, 3 parts of mint, oolong tea 40 servings.

[0065] The preparation process is:

[0066] Step 1: Take tea leaves, roses, tangerine peel, and mint according to the formula, crush them to 40 meshes, extract them three times with pure water at a ratio of 1:27 and 48°C, combine the extracts, and set aside;

[0067] Step 2: Take the formula amount of licorice, hawthorn, cinnamon, dried ginger and turmeric, pulverize and mix evenly, add it to pure water according to the ratio of solid to liquid 1:4, soak for 1.5 hours, homogenate, filter to remove the drug residue, collect the filtrate, and set aside ;

[0068] Step 3: T...

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PUM

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Abstract

The invention relates to a health tea drink, in particular to Uyghur blended fragrant tea drink and a making process thereof, this drink being effective in regulating qi and improving middle warmer, activating spleen and harmonizing stomach, and breaking stagnation to help digest, being useful as a regulating drink to treat physical fatigue and poor appetite before and after having a fever, and also being useful as a supplementary therapeutic drink to treat gastric and abdominal depression due to overeating of meat. The Uyghur blended fragrant tea drink comprises the following components according to parts by weight: 0.5-3 parts of black pepper, 0.5-3 parts of dried ginger, 1-5 parts of cassia bark, 4-8 parts of fennel, 1-5 parts of turmeric, 1-4 parts of coriander seed, 8-12 parts of licorice root, 15-25 parts of rose, 2-8 parts of hawthorn fruit, 1-6 parts of dried orange peel, 1-5 parts of mint, and 35-45 parts of tea leaf. The Uyghur blended fragrant tea drink prepared herein is effective in regulating qi and improving middle warmer, activating spleen and harmonizing stomach, and breaking stagnation to help digest, is useful as a regulating drink to treat physical fatigue and poor appetite before and after having a fever and is also useful as a supplementary therapeutic drink to treat gastric and abdominal depression due to overeating of meat.

Description

technical field [0001] The invention relates to a health-care tea drink, in particular to a tea drink with the functions of regulating qi, relaxing the middle, invigorating the spleen and harmonizing the stomach, breaking accumulation and eliminating food. It can be used as a conditioning drink for drowsiness and poor spleen and stomach after a cold, and can also be used as an auxiliary therapeutic drink for stomach discomfort caused by eating meat. Uighur blended fragrant tea drink and its preparation process. Background technique [0002] my country is the origin of tea trees. As early as in ancient times, our ancestors discovered that the fresh leaves of tea trees can detoxify in the process of simple collection, fishing and hunting. "Shen Nong's Materia Medica" once recorded: "Shen Nong tasted a hundred herbs, encountered seventy-two poisons every day, and got rid of them." Tea drinking became popular because of it. It has been a long history for tea to develop from a m...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/16A23F3/18
CPCA23F3/14A23F3/16A23F3/18
Inventor 白羽嘉丁泽人冯作山杨晓君张良
Owner XINJIANG AGRI UNIV
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