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Radix scrophulariae tea and making method thereof

A technology of black ginseng and green tea, which is applied in the field of black ginseng tea and its preparation, can solve the problems of black ginseng getting angry, inconvenient eating, poor texture and taste of black ginseng, etc., to repair liver damage, improve color and taste, enhance The effect of health effects

Inactive Publication Date: 2018-01-16
辽宁中书堂黑参有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, black ginseng is inconvenient to eat due to its hard texture and poor taste. In the process of processing black ginseng, although the degree of dryness and heat caused by eating ginseng will be greatly reduced, some people still get angry when eating black ginseng

Method used

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Embodiment Construction

[0025] In order to further illustrate the technical means adopted by the present invention and its effects, the following is a detailed description in conjunction with preferred embodiments of the present invention.

[0026] A kind of black ginseng tea and its preparation method comprise: be made up of the following components according to the following weight ratio: black ginseng: green tea: chrysanthemum: mulberry leaf: licorice: rock sugar = 1.5: 2.0: 0.5: 0.5: 0.5: 1 .

[0027] Further, include the following steps:

[0028] ① Clean selection and removal of impurities for each component;

[0029] ② Grinding each component of the above-mentioned black ginseng substitute tea into 40-60 mesh coarse powder with a pulverizer;

[0030] ③ Take the above-mentioned components according to the weight and number ratio of each component, and fully mix them with a mixer;

[0031] ④ Dry and sterilize the prepared and mixed ingredients at 100-110°C for 1.5-2.0 hours;

[0032] ⑤Put the...

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Abstract

The invention relates to the technical field of food processing and application, and especially relates to a radix scrophulariae tea and a making method thereof. The radix scrophulariae tea is prepared by the following components in parts by weight: radix scrophulariae, green tea, chrysanthemum, mulberry leaf, licorice and rock sugar with the weight ratio of 1.5: 2.0: 0.5: 0.5: 0.5: 1. The invention promotes a substitutional tea taking radix scrophulariae as the raw material, the radix scrophulariae takes the ginseng with artificial plantation within 5 years as the raw material, the ginseng accords with announcement approbation by ministry of health, and can be used as a novel resource food for common food production, the other components are edible and medical substances, the radix scrophulariae can be completely taken as common food for production and eating, and solves the problems of eating inconvenience of the radix scrophulariae and poor mouthfeel, the green tea having the activesubstances of tea polyphenol and vitamin C is added, free radical in the human body can be removed, a radioactivity substance is absorbed, so that the radix scrophulariae tea is a good health-preserving drink, and the color and mouthfeel of the product can be improved.

Description

technical field [0001] The invention relates to the technical field of food processing and application, in particular to black ginseng tea and a preparation method thereof. Background technique [0002] Ginseng has been known as the "King of Herbs" since ancient times and has been widely used in traditional medicine and even the world. This is the traditional Chinese medicine theory. Modern pharmacology proves that ginseng can enhance memory, anti-fatigue, anti-hypoxia, anti-radiation, anti-stress, enhance various immune functions, promote red blood cell production, lower blood sugar, blood fat, anti-cancer, anti-oxidation, calm the nerves, etc. According to clinical reports, the nourishing effect of ginseng is far greater than the therapeutic effect. In recent years, various processed ginseng products have been used in food culture as functional foods, the most common of which are white ginseng and red ginseng. At present, black ginseng is a new processed product of ginse...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 张洪超刘刚朱宏俊窦景山刘伟尹伊君张晶刘美思万广华
Owner 辽宁中书堂黑参有限公司
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