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Liver heat clearing and eyesight improving jasmine tea

A jasmine tea, clearing the liver and improving eyesight technology, applied in the field of jasmine tea for clearing the liver and improving eyesight, can solve the problems affecting the content of deoxynojirimycin, etc., and achieve the effects of facilitating dissolution and extraction, protecting nerve cells, and reducing power consumption

Inactive Publication Date: 2016-10-12
ANHUI YIBEICHA ELECTRONICS COMMERCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, many factors may affect the content of deoxynojirimycin and flavonoids in mulberry leaf tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] A jasmine tea for clearing the liver and improving eyesight, which is made from the following raw materials in parts by weight: 120 mulberry leaves, 20 jasmine flowers, 10 white orchids, 3 wolfberries, 10 water chestnuts, 15 stevia leaves, 3 dandelions, 4 mung bean skins, plum brine, and salt , Rhizopus japonicus, and appropriate amount of water.

[0016] According to the jasmine tea for clearing liver and improving eyesight described in claim 1, the specific steps of the preparation method are as follows:

[0017] (1) Microwave the mulberry leaves for 1 minute, then put the mulberry leaves into a kneading machine, knead them quickly, and then dry them with hot air at about 50°C for 30 minutes to obtain dried mulberry leaves;

[0018] (2) Dry the stevia rebaudiana, add 40 times of water, and ultrasonically treat it for 50 minutes at an ultrasonic frequency of 70kHz and a temperature of 60°C, extract twice, filter out the sediment, cool to room temperature, and then add ...

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PUM

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Abstract

The invention discloses liver heat clearing and eyesight improving jasmine tea. The jasmine tea is prepared from, by weight, 120-130 parts of folium mori, 20-25 parts of jasmine, 10-15 parts of flos micheliae albae, 3-4 parts of fructus lycii, 10-13 parts of eleocharis tuberosa, 15-20 parts of folium steviae, 3-4 parts of herba taraxaci, 4-5 parts of mung bean skin and appropriate amount of greengage bittern, salt, rhizopus japonicus and water. By de-enzyming of the folium mori, enzymes in fresh folium mori can be deactivated, green taste can be removed, and accordingly rolling is facilitated; by ultrasonic treatment of dried folium steviae, dissolution and extraction of stevioside can be facilitated, functions of blood glucose reduction, strengthening, blood pressure reduction, sweetening agent and the like are achieved, and healthcare functions are increased while taste of the tea is improved; by treatment of fresh flowers with the greengage bittern, on the one hand, the flowers are cleaned again to remove dust and settle sand and gravels, and on the other hand, color and fragrance of the flowers can be improved, and fragrance of salted osmanthus fragrans is kept better and longer. The flos micheliae albae with rich fragrance is adopted for foiling faint scent of the jasmine, and functions of brain function promoting, nerve cell protecting, calming and pain relieving are achieved.

Description

technical field [0001] The invention relates to the technical field of tea making, in particular to jasmine tea for clearing liver and improving eyesight. Background technique [0002] Scented tea is a combination of tea flavor and flower fragrance, tea attracts flower fragrance, flower enhances tea flavor, and complements each other. It not only maintains a strong and refreshing tea flavor, but also has a fresh and fragrant floral fragrance. The brewed products are inhaled, the fragrance of flowers is striking, and the mouth is full of sweet fragrance, which makes people feel relaxed and happy. Scented tea not only still has the effect of tea, but also has good pharmacological effects of flower fragrance, which is beneficial to human health, has the functions of excreting stool, regulating gastrointestinal circulation, detoxification, etc. The purpose of tea attracting flower fragrance and increasing fragrance is achieved by exhaling fragrance from flowers and absorbing f...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 饶先军陈艳秋彭莘
Owner ANHUI YIBEICHA ELECTRONICS COMMERCE