Scented tea based on plant essence and making method of scented tea

A technology of plant essence and scented tea, which is applied in the direction of tea substitutes, etc., can solve the problems of poor taste and inability to perform functions, and achieve the effect of light aroma, increasing human body resistance, and improving cardiovascular and cerebrovascular functions

Pending Publication Date: 2016-11-16
曹蕊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are a variety of tea drinks on the market, but there is a problem: the function of each raw material cannot be exerted, and the taste is poor. Therefore, on the basis of traditional processing methods, scented tea products that exert the function of each raw material are developed. It can create wealth in the huge market demand, improve the nutrition and health level of our people, and improve people's quality of life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The scented tea based on plant essence is prepared from the following raw materials in parts by weight: 46 parts of rose, 5 parts of jasmine, 11 parts of magnolia, 11 parts of osmanthus, 6 parts of pearl orchid, and 11 parts of gardenia.

[0024] A kind of preparation method of scented tea based on plant essence, according to the weight ratio batching of 46 parts of rose, 5 parts of jasmine, 11 parts of magnolia, 11 parts of sweet-scented osmanthus, 6 parts of pearl orchid, 11 parts of gardenia, stir and mix evenly, Put it into the tea filter bag and it is the finished product.

[0025] Among them, roses are prepared by the following method: take roses, remove sundries, rotten flowers and petals, spread them out indoors to dry for 2 hours, put them into a frying pan with a temperature of 110°C, stir them continuously for 3 minutes, pick them up, Then knead to get 71% of the water out of the flowers; after kneading, put it in a drying oven at 75°C for 10 minutes, turn it...

Embodiment 2

[0032] The scented tea based on plant essence is prepared from the following raw materials in parts by weight: 49 parts of rose, 7 parts of jasmine, 13 parts of magnolia, 13 parts of osmanthus, 7 parts of pearl orchid, and 12 parts of gardenia.

[0033] A preparation method of scented tea based on plant essence, the weight ratio ingredients of 49 parts of rose, 7 parts of jasmine, 13 parts of magnolia, 13 parts of osmanthus, 7 parts of pearl orchid and 12 parts of gardenia are stirred and mixed evenly, and the Put it into the tea filter bag to be the finished product.

[0034]Among them, the roses are prepared by the following method: take roses, remove sundries, rotten flowers and petals, spread them out indoors to dry for 2.5 hours, put them into a wok with a temperature of 115°C, stir them continuously for 3.5 minutes, pick them up, Then knead to get 73% of the water out of the flowers; after kneading, spread it out in a drying oven at 77°C for 13 minutes, turn it over ever...

Embodiment 3

[0041] The scented tea based on plant essence is prepared from the following raw materials in parts by weight: 55 parts of rose, 9 parts of jasmine, 15 parts of magnolia, 15 parts of osmanthus, 9 parts of pearl orchid, and 14 parts of gardenia.

[0042] A method for preparing scented tea based on plant essence, comprising ingredients in parts by weight of 55 parts of rose, 9 parts of jasmine, 15 parts of magnolia, 15 parts of sweet-scented osmanthus, 9 parts of pearl orchid and 14 parts of gardenia, stirring and mixing evenly, Put it into the tea filter bag and it is the finished product.

[0043] Among them, roses are prepared by the following method: take roses, remove sundries, rotten flowers and petals, spread them out indoors to dry for 3 hours, put them into a frying pan with a temperature of 120°C, stir them continuously for 4 minutes, pick them up, Then knead to get 75% of the water out of the flowers; after kneading, spread it out in a drying oven at 79°C for 14 minut...

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PUM

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Abstract

The invention relates to the technical field of food, in particular to scented tea based on plant essence. The scented tea based on plant essence is made from roses, jasmine flowers, magnolia flowers, sweet osmanthus, Chloranthus spicatus (Thunb.) Makino and gardenia. The invention further discloses a preparation method of the scented tea based on plant essence. The scented tea has the advantages that the roses are matched with jasmine flowers, magnolia flowers, sweet osmanthus, Chloranthus spicatus (Thunb.) Makino and gardenia, functions of the raw materials are achieved to the largest extent, the brewed scented tea is light in fragrance, cool in taste and very beneficial to human body health if people often drink the scented tea, the scented tea has the remarkable effects of adjusting internal secretion and immunity of human bodies, improving human body immunity, improving the cardiovascular and cerebrovascular function, improving anti-oxidation capacity of organisms, resisting myocardial and cerebral ischemia, hypoxia, fatigue, ageing and cancer, and reducing blood lipid, and the taste is very good.

Description

technical field [0001] The invention relates to a kind of tea, in particular to a scented tea based on plant essence and a preparation method thereof. Background technique [0002] Scented tea, also known as Xiangpian, is a kind of tea made from the flowers or leaves of plants or their fruits. It is a kind of reprocessed tea unique to China. It makes use of the characteristic of tea that is good at absorbing odors, stuffing scented flowers with new tea, and sifting out the dried flowers after the tea absorbs the scent. Such as: rose tea. Its scent is fragrant and has health-preserving effects, and it has a distinct flower aroma. [0003] With the improvement of living standards, people's healthy diet structure is destroyed, and people eat more and more refined food, which leads to eating disorders and poor health. Therefore, the development of plant health drinks has become a trend. Rose is a kind of Rosa rugosa shrub (Rosa rugosa) in plant taxonomy. In daily life, it is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 曹蕊
Owner 曹蕊
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