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Nutrition health-care barley and green tea beverage

A green tea beverage and barley technology, applied in the field of beverages, can solve the problems of insufficient tea aroma, heavy sour ingredients, hidden health risks, etc., and achieve the effects of improving taste and flavor, refreshing and sweet aftertaste, and promoting digestion and absorption.

Inactive Publication Date: 2018-02-23
BENGBU KUNPENG FOOD & BEVERAGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many types of drinks sold in the market, including functional drinks and carbonated drinks. The main consumers are teenagers. It is nutritious and suitable as a health drink for patients with high blood pressure, chapped skin and vision loss; such as the existing green tea drink, which has a heavy sour and astringent taste and lacks the aroma of the tea. Therefore, a nutritional health drink with good taste is invented The green tea beverage will definitely be loved and sought after by consumers, and will promote the further development of the beverage industry

Method used

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  • Nutrition health-care barley and green tea beverage

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Effect test

Embodiment 1

[0016] In the embodiment of the present invention, a nutritional and health-care barley green tea beverage is made of the following raw materials in parts by weight: 9 parts of green tea, 6 parts of fresh osmanthus, 35 parts of barley flour, 21 parts of young barley leaves, 16 parts of okra, fresh pumpkin vines 14 parts, 28 parts of mulberries, 0.11 parts of pine pollen, 0.06 parts of fungus polysaccharide, 320 parts of water;

[0017] The barley flour is prepared according to the following steps: soak the barley in sorghum wine for 55 minutes, take it out, put it in a steamer with a temperature of 210°C for 14 minutes, take it out, put it in a steamer with a temperature of 44°C Stir-fry at constant temperature in the pot for 8 minutes, raise the temperature to 87°C at a heating rate of 3°C / min and continue to stir-fry at constant temperature for 11 minutes, take it out, grind it until it is powdery, and obtain barley flour.

[0018] As a further scheme of the invention: a met...

Embodiment 2

[0025] In the embodiment of the present invention, a nutritional and health-care barley green tea beverage is made of the following raw materials in parts by weight: 9.5 parts of green tea, 6.5 parts of fresh osmanthus, 36 parts of barley flour, 22 parts of young barley leaves, 17 parts of okra, fresh pumpkin vines 15 parts, 29 parts of mulberries, 0.12 parts of pine pollen, 0.065 parts of fungus polysaccharide, 330 parts of water;

[0026] The barley flour is prepared according to the following steps: soak the barley in sorghum wine for 58 minutes, take it out, put it in a steamer with a temperature of 215°C for 15 minutes, take it out, put it in a steamer with a temperature of 45°C Stir-fry at a constant temperature in the pot for 9 minutes, raise the temperature to 88°C at a heating rate of 3.5°C / min and continue to fry at a constant temperature for 12 minutes, take it out, and grind it until it becomes powdery to obtain barley flour.

[0027] As a further scheme of the inv...

Embodiment 3

[0034] In the embodiment of the present invention, a nutritional and health-care barley green tea beverage is made of the following raw materials in parts by weight: 10 parts of green tea, 7 parts of fresh osmanthus, 37 parts of barley flour, 23 parts of young barley leaves, 18 parts of okra, fresh pumpkin vines 16 parts, 30 parts of mulberries, 0.13 parts of pine pollen, 0.07 parts of fungus polysaccharide, 340 parts of water;

[0035] The barley flour is prepared according to the following steps: soak the barley in sorghum wine for 60 minutes, take it out, put it in a steamer with a temperature of 220°C for constant temperature steam treatment for 16 minutes, take it out, put it in a steamer with a temperature of 46°C Stir-fry at constant temperature in the pot for 10 minutes, raise the temperature to 89°C at a heating rate of 4°C / min and continue to stir-fry at constant temperature for 13 minutes, take it out, grind it until it becomes powdery, and obtain barley flour.

[0...

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Abstract

The invention belongs to the technical field of beverage, in particular to a nutrition health-care barley and green tea beverage. The nutrition health-care barley and green tea beverage is prepared from the following raw materials in parts by weight: 9-10 parts of green tea, 6-7 parts of fresh sweet-scented osmanthus, 35-37 parts of barley powder, 21-23 parts of barley tender leaf, 16-18 parts ofokra, 14-16 parts of fresh cushaw stem, 28-30 parts of mulberry, 0.11-0.13 part of pollen pini, 0.06-0.07 part of agaric polysaccharide and 320-340 parts of water. The nutrition health-care barley andgreen tea beverage has the advantages of sweet taste, peculiar flavor and sweet aftertaste, has the mellowness of green tea and fried barley fragrance, is fragrant and delicious, brings pleasant mood, enables people to be in high spirits and has an obvious treatment effect on patients who suffer from hypertension, skin dryness and drying and hypopsia.

Description

technical field [0001] The invention belongs to the technical field of beverages, in particular to a barley green tea beverage for nutrition and health care. Background technique [0002] At present, there are many types of beverages sold in the market, including functional beverages and carbonated beverages. The main consumers are teenagers. Long-term drinking will damage the spleen and stomach, resulting in increased garbage in the human body and bringing hidden dangers to health; It is nutritious and suitable as a health drink for patients with high blood pressure, chapped skin and vision loss; such as the existing green tea drink, which has a heavy sour and astringent taste and lacks the aroma of the tea. High-quality green tea drinks will definitely be loved and sought after by consumers, and will promote the further development of the beverage industry. Contents of the invention [0003] In view of the above problems, the present invention aims to provide a nutritio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 姜阔
Owner BENGBU KUNPENG FOOD & BEVERAGE
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