Radix ginseng and lycium ruthenicum flower and fruit tea and method for preparing same
A technology of ginseng fruit and flower fruit tea, which is applied in the direction of tea substitutes, etc., can solve the problems of slow release of active ingredients, poor health care effect, and influence on use effect, so as to improve extraction rate, good promotion value and market prospect , to avoid the effect of affecting
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[0029] a. 5Kg of saffron is crushed into superfine powder of not less than 1000 meshes with a superfine pulverizer at -5~-15°C for subsequent use;
[0030] b. 50Kg ginseng, 100Kg black mulberries steamed in a cage for 20 minutes and then dried, 100Kg jujube kernels fried by a frying machine, 50Kg Panax notoginseng, 100Kg raspberries, 100Kg angelica, 200Kg lotus leaves, 100Kg black wolfberry . After stirring evenly, put it into a fermenter, ferment at 45-50°C and pH 6.5 for 8-12 hours and then set it aside, wherein the weight-number ratio of coarse powder and water is 1:0.7, wherein the weight of coarse powder and biological compound enzyme The ratio of parts and numbers is 1000: 1, and the biological complex enzyme is a mixture of papain, cellulase, hemicellulase and pectinase, and the composition of papain, cellulase, hemicellulase and pectinase The ratio of parts by weight is: 3:4:2:1, that is, 0.3Kg of papain, 0.4Kg of cellulase, 0.2Kg of hemicellulase, and 0.1Kg of pectin...
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