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Tricholoma matsutake tea, preparation method and application thereof

A technology for matsutake tea and matsutake mushrooms, which is applied in the field of matsutake tea and its preparation, can solve the problems of single efficacy and poor taste, and achieve the effects of promoting gastrointestinal function, assisting in the treatment of diabetes, and having high product identification.

Active Publication Date: 2016-09-21
杨勋刚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Matsutake, snow tea, fungus and oatmeal each have single effects and poor taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The preparation of embodiment 1 matsutake tea of ​​the present invention

[0022] 1. Preparation method

[0023] Take matsutake, snow tea, fungus, and oat dry products, powder them separately, and pass through a 200-500 mesh sieve;

[0024] Take 45g matsutake powder, 20g snow tea powder, 15g fungus, and 20g oatmeal powder, add water, mix well, granulate, dry, then bake at 400°C for 3-5min, and fry at 800°C for 2-3min.

[0025] 2. Drinking method

[0026] Take 3-5g matsutake tea, brew it for drinking, and its granules can also be eaten directly.

[0027] 3. Features

[0028] The matsutake tea of ​​the present invention fully integrates and refines the organic nutrients and original aroma of the four raw materials of matsutake, snow tea, fungus, and oats through a special method. The product has a beautiful appearance, a mellow taste, more concentrated efficacy, and a more unique smell.

Embodiment 2

[0029] The preparation of embodiment 2 matsutake tea of ​​the present invention

[0030] 1. Preparation method

[0031] Take matsutake, snow tea, fungus, and oat dry products, powder them separately, and pass through a 200-500 mesh sieve;

[0032] Take 70g matsutake powder, 10g snow tea powder, 10g fungus, and 10g oatmeal powder, add water, mix well, granulate, dry, then bake at 400°C for 3-5min, and fry at 800°C for 2-3min.

[0033] 2. Drinking method

[0034] Take 3-5g matsutake tea, brew it for drinking, and its granules can also be eaten directly.

[0035] 3. Features

[0036] The matsutake tea of ​​the present invention fully integrates and refines the organic nutrients and original aroma of the four raw materials of matsutake, snow tea, fungus, and oats through a special method. The product has a beautiful appearance, a mellow taste, more concentrated efficacy, and a more unique smell.

Embodiment 3

[0037] The preparation of embodiment 3 matsutake tea of ​​the present invention

[0038] 1. Preparation method

[0039] Take matsutake, snow tea, fungus, and oat dry products, powder them separately, and pass through a 200-500 mesh sieve;

[0040] Take 50g matsutake powder, 20g snow tea powder, 10g fungus, and 20g oatmeal powder, add water, mix well, granulate, dry, then bake at 400°C for 3-5min, and fry at 800°C for 2-3min.

[0041] 2. Drinking method

[0042] Take 3-5g matsutake tea, brew it for drinking, and its granules can also be eaten directly.

[0043] 3. Features

[0044] The matsutake tea of ​​the present invention fully integrates and refines the organic nutrients and original aroma of the four raw materials of matsutake, snow tea, fungus, and oats through a special method. The product has a beautiful appearance, a mellow taste, more concentrated efficacy, and a more unique smell.

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PUM

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Abstract

The invention discloses tricholoma matsutake tea including the following components, by weight, 1-97 parts of tricholoma matsutake, 1-97 parts of thamnolia vermicularia, 1-97 parts of black fungus and 1-97 parts of oat. The tricholoma matsutake tea is slight black in color, has the most original mellow tastes of tricholoma matsutake, thamnolia vermicularia, black fungus and oat, has high recognizability and is delicious. When being brewed, the tea has a transparent golden-yellow color, has a strong fragrance and is mellow in taste. The original tastes of the tricholoma matsutake, thamnolia vermicularia, black fungus and oat are very mellow. The tea has great recognizability of tricholoma matsutake. The tricholoma matsutake tea is prepared from natural, ecological, organic and green raw materials, is free of additives and preservatives, is green and ecological, natural and organic.

Description

technical field [0001] The invention relates to matsutake tea and its preparation method and application. Background technique [0002] Matsutake (Tricholoma matsutake (lto et lmai) Singer), scientific name matsutake (lto et lmai) Singer, alias matsutake, synbacterium, and Taiwan fungus, belongs to Basidiomycotina and Tricholomaceae, and is an exogenous mycorrhizal fungus of trees such as pine oak. Rich fragrance, it is a rare and precious natural medicinal fungus in the world. Modern medicine shows that matsutake has many functions such as improving immunity, anti-cancer and anti-tumor, treating diabetes and cardiovascular diseases, anti-aging and beautifying, promoting intestines and stomach and protecting liver. It is also widely used in the research and development of medicines, health care products and cosmetics around the world. [0003] Snow tea (Thamnolia vermicularia), also known as ground tea, Taibai tea, and ground snow tea, is a lichen-like plant in the Theaceae...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 杨勋刚
Owner 杨勋刚
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