Qi-tonifying and spleen-invigorating phaseolus vulgaris-subshrubby peony flower health-care tea and preparation method thereof

Abstract

The invention discloses a Qi-tonifying and spleen-invigorating phaseolus vulgaris-subshrubby peony flower health-care tea and a preparation method thereof. The Qi-tonifying and spleen-invigorating phaseolus vulgaris-subshrubby peony flower health-care tea is prepared from the following raw materials in parts by weight: 3-4 parts of phaseolus vulgaris, 6-7 parts of bitter gourd juice, 1-2 parts of prawn crackers, 1-2 parts of coix seeds, 1-2 parts of stigmata maydis, 1-2 parts of poria cocos, 300-310 parts of subshrubby peony flowers, 70-80 parts of snow pears, 30-40 parts of crystal sugar, an appropriate amount of citric acid, an appropriate amount of absolute alcohol and an appropriate amount of water. The preparation method comprises the following steps: soaking the phaseolus vulgaris with the fresh bitter gourd juice for 30 minutes; adding the prawn crackers, and carrying out settling for 10 minutes; and then, pulping the mixture. The phaseolus vulgaris has good effects of tonifying Qi and invigorating the spleen; the bitter gourd has the effects of clearing away heat and detoxifying; and the prawn crackers are mellow in aroma, and has the effect of increasing appetite. Moreover, the added traditional Chinese medicines have the functions of promoting urination, eliminating swelling, clearing the liver and benefiting the gallbladder.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a green bean health-care scented tea for nourishing qi, invigorating spleen and peony and a preparation method thereof. Background technique [0002] Tree peony is a perennial deciduous shrub belonging to Paeoniaceae and Paeoniae genus. It is a famous and precious flower originating in my country. It is mainly produced in Heze City, Shandong Province and Luoyang City, Henan Province. Heze is a well-known hometown of peonies, and it is also the production base of peony seedlings with the largest cultivation area and the most varieties in the world. The cultivation area is more than 5,000 km2, accounting for about 70% of the national peony cultivation area. Accompanied by the traditional peony seedling industry, a large number of peony flowers are picked and thrown in the fields, which not only causes a great waste of resources, but also seriously affects the healthy devel...

AI Technical Summary

Problems solved by technology

[0004] There are also a small amount of peony tea on the market at present. The existing technology for making peony tea has the following disadvantages: the color of peony flowers will fade, migrate, and deepen during the drying process. The reason is that as the flowers lose water, the anthocyanins are stable Poor sex or colloid and pigment deposition, etc., different colors of flowers have different variations, so the peony needs to be treated with color protection before drying. In the prior art, the peony petals are soaked in the color protection solution, which is not easy. Absorbed by peony flowers, and the petals of peony flowers are large, soft and thin, lacking strong mechanical tissue and protective tissue, soaking in color protection solution will destroy the cell structure of peony flowers, and affect the sensory quality and taste of peony tea; The taste of flowers is slightly bitter, some people don't like bitterness, this problem needs to be solved