Vigna unguiculata seed dampness reducing and spleen supplementing peony health-care flower tea and preparation method thereof

Abstract

The present invention discloses vigna unguiculata seed dampness reducing and spleen supplementing peony health-care flower tea and a preparation method thereof. The health-care flower tea is prepared from the following raw materials in parts by weight: 4-5 parts of shiitake mushroom, 2-3 parts of vigna unguiculata seeds, 6-7 parts of cherry tomato juice, 1-2 parts of rhizoma bletillae, 1-2 parts of lotus flowers, 1-2 parts of radix aucklandiae, 300-310 parts of peony flowers, 70-80 parts of snow pears, 30-40 parts of crystal sugar, and an appropriate amount of a citric acid anhydrous ethanol solution and water. The shiitake mushroom is chopped, then the chopped shiitake mushroom is mixed with the vigna unguiculata seeds to be mashed into paste, and the vigna unguiculata seeds are used, so that the flower tea is novel and reasonable, and nutritious and coordinative in matching, and has very good effects of reducing dampness and supplementing the spleen. The added traditional Chinese medicines enable the flower tea to have effects of clearing summer heat and reducing dampness, and harmonizing blood and preventing miscarriage.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a peony health-care scented tea for removing dampness from beans and nourishing the spleen 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 ...

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