Faint nutrition and healthcare instant chrysanthemum tea electuary and its preparation method

Abstract

The invention discloses a faint nutrition and healthcare instant chrysanthemum tea electuary, which is prepared from, by weight, 40-50 parts of dry chrysanthemum, 5-7 parts of radix paeoniae alba, 3-5 parts of cyathula prostrate, 3-5 parts of liquorice, 2-4 parts of aloe, 5-7 parts of honeysuckle, 2-4 parts of hawthorn, 1-3 parts of Codonopsis pilosula, 2-4 parts of red jujube, 3-5 parts of medlar, 7-9 parts of fresh tea leaf, 2-4 parts of polyphenol additive, 0.5-1.5 parts of compound vitamin additive, and 0.8-1.4 parts of compound prebiotics. The chrysanthemum tea electuary is quick in dissolving speed in water, faint in smell, and has the functions of boosting immunity, clearing away heat and toxic materials, and coordinating intestines and stomach; after brewing, the taste is mellow, the nutrition value is high, and the expiration date is long; the electuary is convenient to use; meanwhile, the preparation method adopts toxic-free and harm-free raw materials, so the electuary is suitable for long-term drinking; moreover, materials are convenient to take, and the raw material cost is low, and technique is simple and clear; the faint nutrition and healthcare instant chrysanthemum tea electuary has high practical value and good application prospect.

Description

technical field [0001] The invention relates to the technical field of chrysanthemum processing, in particular to an instant chrysanthemum tea granule for fragrance nutrition and health care and a preparation method thereof. Background technique [0002] Chrysanthemum originates in China, is one of my country's top ten famous flowers, has a long history of cultivation, and can be seen almost everywhere in all parts of the country. There are various varieties of chrysanthemums, with a light and pleasant fragrance, and extraordinary functions. It is a common flower with the same origin of medicine and food. Our country has the habit of appreciating and eating chrysanthemums since ancient times, and it has been going on for thousands of years. . Chrysanthemum is a perennial herb, its flower stems and leaves all contain volatile oil, and contain inulin, adenine, choline, stachydrine, amino acids, flavonoids, trace vitamin B1 and so on. Chrysanthemum is sweet, bitter and cold i...

AI Technical Summary

Problems solved by technology

The water content of the steamed chrysanthemum is higher than that of the fresh chrysanthemum, and the petals stick to each other to form a cake, the petals are easy to rot, and the appearance is poor; while natural drying or hot air drying requires long processing time and low production efficiency, especially the drying method Affected greatly by environment, product easily goes bad, and these two kinds of methods product quality are not easy to control, can not make the requirement that color, fragrance, shape, taste are kept unchanged well after chrysanthemum is dried, and the effective substance loss in chrysanthemum is also comparatively large. It is difficult to make high-quality high-grade chrysanthemum tea, but using sulfur fumigation method, although the dried chrysanthemum has a yellowish-white color and no browning, it has "good looks", and does not require special equipment and low cost, but the chrysanthemum after sulfur fumigation Residual sulfites, etc., will cause sore throat, stomach discomfort and other harm to the human body

Therefore, the traditional chrysanthemum tea production process is difficult to meet the requirements of high-quality agricultural products

[0004] In addition, most of the dried chrysanthemums are directly brewed into tea at present, and few of them are directly made into granules for drinking. However, if the chrysanthemums are directly brewed into tea, the utilization rate is not high, the effect is not good, and there is an urgent need for improvement