Tartary buckwheat tea beverage with effects of expelling toxin and nourishing blood and preparation method thereof

Abstract

The invention discloses a tartary buckwheat tea beverage with the effects of expelling toxin and nourishing blood and a preparation method thereof. The tartary buckwheat tea beverage is prepared from the following raw materials in parts by weight: 500 to 550 parts of tartary buckwheat, 100 to 120 parts of half-dried sweet osmanthus, 300 to 350 parts of niblets, 20 to 23 parts of lemon grass, 20 to 23 parts of seeds of wild jujube, 18 to 20 parts of colla carapacis et plastri testudinis, 30 to 35 parts of rice vinegar, 20 to 23 parts of rhizoma ligustici wallichii, 25 to 30 parts of xylitol, 30 to 35 parts of medlar soaked by wine, 100 to 120 parts of pawpaw and 15 to 18 parts of radix polygoni multiflori. The tartary buckwheat tea beverage with the effects of expelling toxin and nourishing blood has the advantages that the mouthfeel is fragrant and sweet; the color and the luster are warm and humid; the nutrition is rich; the contained effective ingredients have the effects of expelling toxin, keeping youthfulness, refreshing oneself, nourishing the stomach and the like.

Description

technical field [0001] The invention relates to the technical field of tartary buckwheat tea drinks, in particular to a tartary buckwheat tea drink for detoxification and nourishing blood and a preparation method thereof. Background technique [0002] Tartary buckwheat is commonly known as tartary buckwheat, and its scientific name is tartary buckwheat. The flavonoids contained in tartary buckwheat have the functions of lowering blood sugar, lowering blood fat, preventing cancer, anti-cancer, anti-oxidation, anti-aging, and preventing and treating cardiovascular and cerebrovascular diseases. Ideal raw material for functional food or medical and health products. Tartary buckwheat tea has become the core product that various tartary buckwheat production companies compete with each other because of its relatively simple production process, high added value, and many consumers. The common types of tartary buckwheat tea are whole wheat (grain) tartary buckwheat tea, granulated t...

AI Technical Summary

Problems solved by technology

However, because of the use of sea sand to increase the aroma of wheat, it increases the difficulty of processing, and the sand is so small that it will inevitably remain even after sieving, thus destroying the taste and food safety.