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Milky tea beverage and preparing method thereof

A technology for beverages and milk tea, which is applied in the field of beverages to achieve the effects of fragrant smell, enhancement of human immunity and high nutritional content

Inactive Publication Date: 2017-01-04
陈荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the progress of society, people pay more and more attention to health. At present, tea beverages on the market are mainly for quenching thirst and replenishing energy, which can no longer meet people's higher and newer needs. In practice, it can help the treatment of some sub-health, so as to make the body healthier and prolong life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A milk tea beverage is characterized in that it is made from the following raw materials in parts by weight:

[0021] Chuanxiong 15, Sangjisheng 2, Kudingcha 3, Salvia miltiorrhiza 3, Lotus seed core 2, Angelica dahurica 2, Wild chrysanthemum 4, Prunella vulgaris 1, Uncaria 2, Gastrodia elata 2, Apocynum leaf 3, Skimmed milk 12, Mung beans 20, Calcium 3 fruit leaves, 3 chestnut leaves, 10 banana peels, 8 rice, 3 black fungus, 4 kelp, 5 apples, appropriate amount of water;

[0022] The preparation method of described milk tea beverage, comprises the following steps:

[0023] (1) Mix mung bean and Chuanxiong, stir-fry with slow fire until fragrant, then ultrafinely pulverize to get Chuanxiong mung bean powder;

[0024] (2) Wash the rice, add water to boil, add Chuanxiong mung bean powder, use low heat to cook for 1 hour, cool down and make a pulp to obtain nutritious rice milk;

[0025] (3) Wash and chop the black fungus and kelp, soak them for 24 hours, put the cored a...

Embodiment 2

[0029] A milk tea beverage is characterized in that it is made from the following raw materials in parts by weight:

[0030] Chuanxiong 18, Sangjisheng 3, Kudingcha 4, Salvia miltiorrhiza 4, Lotus seed core 3, Angelica dahurica 3, Wild chrysanthemum 5, Prunella vulgaris 2, Uncaria 3, Gastrodia elata 3, Apocynum leaf 4, Skimmed milk 15, Mung beans 25, Calcium 4 fruit leaves, 4 chestnut leaves, 12 banana peels, 10 rice, 5 black fungus, 6 kelp, 7 apples, appropriate amount of water;

[0031] The preparation method of described milk tea beverage, comprises the following steps:

[0032] (1) Mix mung bean and Chuanxiong, stir-fry with slow fire until fragrant, then ultrafinely pulverize to get Chuanxiong mung bean powder;

[0033] (2) Wash the rice, add water to boil, add Chuanxiong mung bean powder, cook for 1.5 hours on a low heat, and make a pulp after cooling to obtain nutritious rice milk;

[0034] (3) Wash and chop the black fungus and kelp, soak them for 24 hours, put the c...

Embodiment 3

[0038] A milk tea beverage is characterized in that it is made from the following raw materials in parts by weight:

[0039] Chuanxiong 17, Sangji 2.5, Kudingcha 3.5, Salvia miltiorrhiza 3.5, lotus seed core 2.5, Angelica dahurica 2.5, wild chrysanthemum 4.5, Prunella vulgaris 1.5, Uncaria 2.5, Gastrodia elata 2.5, Apocynum leaf 3.5, skimmed milk 14, mung bean 23, calcium 3.5 fruit leaves, 4 chestnut leaves, 11 banana peels, 9 rice, 4 black fungus, 5 kelp, 6 apples, appropriate amount of water;

[0040] The preparation method of described milk tea beverage, comprises the following steps:

[0041] (1) Mix mung bean and Chuanxiong, stir-fry with slow fire until fragrant, then ultrafinely pulverize to get Chuanxiong mung bean powder;

[0042] (2) Wash the rice, add water to boil, add Chuanxiong mung bean powder, cook for 1.5 hours on a low heat, and make a pulp after cooling to obtain nutritious rice milk;

[0043] (3) Wash and chop the black fungus and kelp, soak them for 24 h...

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PUM

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Abstract

The invention relates to a milky tea beverage and a preparing method thereof. The milky tea beverage is characterized by being prepared from, by weight, 15-18 parts of rhizoma chuanxiong, 2-3 parts of herba taxilli, 3-4 parts of broadleaf holly leaves, 3-4 parts of red sage roots, 2-3 parts of lotus plumules, 2-3 parts of radix angelicae dahuricae, 4-5 parts of flos chrysanthemi indici, 1-2 parts of common selfheal fruit-spikes, 2-3 parts of ramulus uncariae cum uncis, 2-3 parts of rhizoma gastrodiae, 3-4 parts of dogbane leaves, 12-15 parts of defatted milk, 20-25 parts of mung beans, 3-4 parts of prunus humilis bunge leaves, 3-4 parts of Chinese chestnut leaves, 10-12 parts of banana peel, 8-10 parts of rice, 3-5 parts of black fungi, 4-6 part of kelp, 5-7 parts of apples and a proper amount of water. The preparing method is scientific and reasonable, and the prepared milky tea is fine in taste, aromatic in flavor and especially suitable for being drunk by hypertensive for a long term, and has the effects of reducing blood pressure, stopping dizziness and enhancing the immunity of the human body. Common selfheal fruit-spikes, flos chrysanthemi indici and other Chinese herbal medicine are added, and thus the milky tea beverage is high in nutrient content and pertinence and has a remarkable blood pressure reducing effect.

Description

technical field [0001] The invention belongs to the field of beverages, and in particular relates to a milk tea beverage and a preparation method thereof. Background technique [0002] Functional drink is a healthy drink that has been popular in developed countries such as Europe, America and Japan since 2000. It refers to a drink that regulates the function of the human body to a certain extent by adjusting the composition and content ratio of nutrients in the drink. The main function is to fight fatigue and replenish energy. Generally, vitamins, glucose, minerals, electrolytes, lysine are added to the water, and some also include caffeine, taurine and other ingredients. , Electrolyte and so on. [0003] With the progress of society, people pay more and more attention to health. At present, tea beverages on the market are mainly for quenching thirst and replenishing energy, which can no longer meet people's higher and newer needs. In fact, it can help the treatment of som...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23C9/156
CPCA23F3/14A23C9/156
Inventor 不公告发明人
Owner 陈荣
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