Rhizoma gastrodiae, Flos chrysanthemi and Momordica grosvenori tea and making method thereof

Abstract

The invention discloses Rhizoma gastrodiae, Flos chrysanthemi and Momordica grosvenori tea and a making method thereof. The tea of 100 ml is prepared from 0.1 g of Rhizoma gastrodiae powder, 4 pieces of Flos chrysanthemi, 0.8 g of Momordica grosvenori residue, 9 g of white granulated sugar, 0.03 g of citric acid, 0.25 g of honey and 0.01 g of vitamin Vc. Sensory score of the tea can reach 86.6. Therefore, the tea has good flavor and taste; unpleasant flavor and stink odor of Rhizoma gastrodiae can be covered through Flos chrysanthemi, Momordica grosvenori residue, citric acid, honey and white granulated sugar; the tea contains Momordica grosvenori, vitamin Vc and honey, thereby having remarkable medicinal value, and body condition can be improved greatly after people drink the tea.

Description

technical field [0001] The invention belongs to the technical field of making Tianma, chrysanthemum and Luo Han Guo tea, and relates to Tianma, Chrysanthemum and Luo Han Guo tea and a preparation method thereof. Background technique [0002] Gastrodia elata is a plant of Orchidaceae, and its dry tubers are used for medicinal purposes, also known as Shencao, Duyaozhi, Dingfengcao, Helicao, etc. In 1999, "Shen Nong's Materia Medica" listed Gastrodia elata as "red hemp" and listed it as top grade. Modern pharmacological studies have proved that Gastrodia elata has sedative effects, anti-syncope effects, analgesic effects, anti-inflammatory effects, anti-aging effects, and the effects of improving learning and memory, and has different effects on the higher nervous center and cardiovascular system. Used in combination with other Chinese herbal medicines, it can lower blood pressure and treat liver diseases. [0003] Gastrodia elata is rich in gastrodin, vanillin, protein, amin...

AI Technical Summary

Problems solved by technology

[0004] Gastrodia elata has a foul smell when eaten directly, which is unacceptable to most people. Most of the existing gastrodia elata is used for soaking in wine or stewing soup. The extraction is quite slow, and the nutrients in Gastrodia elata will be lost quickly in the environment of wine. For stewed soup, long-term stewing in soup above 95°C will cause the medicinal and nutritional value of Gastrodia elata to lose quickly. And the soup is stored for too long, the soup is easy to deteriorate, and the medicinal value and nutritional value of Gastrodia elata will be lost quickly, so the medicinal value and nutritional value of the stewed Tianma soup can not be fully utilized, so its drug effect is relatively poor. , the nutritional value has also become very poor, and there is also a faint unpleasant flavor that most people cannot accept

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