Fructus lycii, ginger and date tea and preparation method thereof

A technology of wolfberry ginger jujube tea and wolfberry ginger jujube, applied in the direction of tea substitutes and the like, can solve the problems of single component and unsatisfactory effect, and achieve the effects of improving metabolism, protecting liver and being convenient to use.

Inactive Publication Date: 2018-04-06
储成玲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Jujube tea currently on the market is mainly made of jujube, and its ingredients are relatively simple. Although this kind of jujube tea has a certain nourishing effect, the effect is not very satisfactory.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of wolfberry ginger jujube tea proposed by the present invention comprises the following raw materials in parts by weight: 15 parts of wolfberry, 35 parts of Huai Jiang, 16 parts of Litex, 10 parts of raw licorice, 2 parts of sweet-scented osmanthus, 4 parts of winter jasmine, 3 parts of gourd tea 20 parts of red dates, 20 parts of brown sugar, and 20 parts of honey.

[0033] The present invention also proposes the preparation method of above-mentioned Chinese wolfberry ginger jujube tea, comprises the following steps:

[0034] S1. Heat Huai Jiang and squeeze out the juice to obtain ginger juice and ginger dregs for later use;

[0035] S2. Add water to decoct the ryepogon japonicus and gourd tea, filter, add ginger residue and raw licorice to the filter residue, add water to continue decocting, combine the second decoction liquid, and concentrate under reduced pressure to a clear paste;

[0036] S3. Mix and crush the red dates and wolfberry, put them in a cookin...

Embodiment 2

[0039] A kind of wolfberry ginger jujube tea proposed by the present invention comprises the following raw materials in parts by weight: 22 parts of wolfberry, 27 parts of Huai Jiang, 22 parts of Litex, 6 parts of raw licorice, 4 parts of sweet-scented osmanthus, 2 parts of winter jasmine, 6 parts of gourd tea 13 servings of red dates, 26 servings of brown sugar, and 14 servings of honey.

[0040] The present invention also proposes the preparation method of above-mentioned Chinese wolfberry ginger jujube tea, comprises the following steps:

[0041] S1. Steam and heat Huai Jiang for 2 minutes, squeeze out the juice to obtain ginger juice and ginger dregs for later use;

[0042] S2. Add 4 times the initial mass of Limedong and gourd tea to decoct with water, filter, add ginger residue and raw licorice to the filter residue, add 4 times the initial mass of water to continue decocting, combine the secondary decoction liquid, and concentrate under reduced pressure To a clear past...

Embodiment 3

[0046] A kind of wolfberry ginger jujube tea proposed by the present invention comprises the following raw materials in parts by weight: 20 parts of wolfberry, 30 parts of Huai Jiang, 20 parts of Litex radix, 7 parts of raw licorice, 4 parts of sweet-scented osmanthus, 3 parts of winter jasmine, 5 parts of gourd tea 15 parts of red dates, 25 parts of brown sugar, and 15 parts of honey.

[0047] The present invention also proposes the preparation method of above-mentioned Chinese wolfberry ginger jujube tea, comprises the following steps:

[0048] S1. Heat Huai Jiang in microwave for 50s, squeeze out the juice to get ginger juice and ginger dregs for later use;

[0049] S2. Add 5 times the initial mass of Limedong and gourd tea to decoct with water, filter, add ginger residue and raw licorice to the filter residue, add 6 times the initial mass of water to continue decocting, combine the secondary decoction liquid, and concentrate under reduced pressure To a clear paste with a ...

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PUM

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Abstract

The invention discloses fructus lycii, ginger and date tea and a preparation method thereof and relates to the technical field of healthcare drinks. The tea is prepared from raw materials in parts byweight as follows: 15-25 parts of fructus lycii, 25-35 parts of Huai ginger, 16-24 parts of radix liriopes, 5-10 parts of radix glycyrrhizae, 2-5 parts of sweet-scented osmanthus, 2-4 parts of winterjasmine flowers, 3-7 parts of desmodium triquetrum, 10-20 parts of red dates, 20-30 parts of brown sugar and 10-20 parts of honey. The tea is mainly used for treating cold, deficiency and dryness, allthe components are matched for use, and the tea has the effects of nourishing the liver and kidney, tonifying the spleen, warming the stomach, dispelling cold and diminishing inflammation, can be used for treating symptoms of deficiency-cold in spleen and stomach, chronic cough caused by lung deficiency, liver and kidney deficiency and the like and also has functions of maintaining beauty and resisting senescence. In the preparation method, fresh ginger can produce more juice after being heated, the irritation of ginger juice to the stomach can be relieved after the ginger juice is matched with the dates and radix glycyrrhizae, ginger residues, radix liriopes, esmodium triquetrum and radix glycyrrhizae are decocted for extraction of effective ingredients, the fructus lycii, red dates andthe like are directly crushed and boiled, so that the effective ingredients are easy to absorb and utilize, and the tea has fragrant aroma and tastes good due to addition of sweet-scented osmanthus and winter jasmine flowers.

Description

technical field [0001] The invention relates to the technical field of health drinks, in particular to wolfberry ginger jujube tea and a preparation method thereof. Background technique [0002] With the improvement of people's living standards and the acceleration of the pace of life, various diseases of the digestive system such as spleen and stomach, liver and kidney tend to be younger, and people gradually pay attention to health care awareness. In addition to normal dietary intake, most people also choose some health drinks to supplement to improve autoimmune function. At present, there are a variety of health drinks on the market, most of which are only blended directly from dried flowers and grasses, which have the disadvantages of slow leaching of active ingredients and weak taste during the brewing process. Jujube tea currently on the market is based on jujube, and its ingredients are relatively single. Although this jujube tea has a certain nourishing effect, the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 储成玲
Owner 储成玲
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