Scented tea with flavor of exocarpium citri rubrum and siraitia grosvenorii and preparing method of scented tea

Abstract

The invention discloses scented tea with the flavor of exocarpium citri rubrum and siraitia grosvenorii and a preparing method of the scented tea. The scented tea is prepared from, by weight, 20-35 parts of slices of exocarpium citri rubrum, 45-80 parts of seeds of siraitia grosvenorii and 0-30 parts of freeze-drying flowers of exocarpium citri rubrum. The slices of exocarpium citri rubrum are obtained by conducting steam re-moisturizing on dried fruits of slices of exocarpium citri rubrum, slicing, atomizing, adding hydromel, and conducting low-temperature vacuum drying; the flowers of exocarpium citri rubrum are subjected to freeze drying to be prepared into the reeze-drying flowers of exocarpium citri rubrum; the obtained slices of exocarpium citri rubrum are mixed with the freeze-drying flowers of exocarpium citri rubrum and the seeds of siraitia grosvenorii to obtain the scented tea with the flavor of exocarpium citri rubrum and siraitia grosvenorii. By means of the scented tea with the flavor of exocarpium citri rubrum and siraitia grosvenorii and the preparing method of the scented tea, the effective components like general flavone of exocarpium citri rubrum, naringin and rhoifolin can be effectively stored, and the hydromel is utilized to cover up the bitter flavor of exocarpium citri rubrum and improve the mouthfeel; the scented tea of exocarpium citri rubrum is yellowish in soup color, and limpid and bright, has the sweetness of siraitia grosvenorii and the fragrance of the flowers of exocarpium citri rubrum, is pure in mouthfeel, and quickly becomes sweet after taste. The scented tea has the functions of reliving internal heat, moistening the lung, lubricating the intestines, relaxing the bowels, and relieving cough and reducing sputum, can be used for of relieving internal heat, and removing symptoms like cough due to wind-cold evil, itchy laryngeal and excessive phlegm, dyspepsia and sickness from excessive drinking amount, and vomiting and stuffiness,and the scented tea has high application and popularization value.

Description

technical field [0001] The invention belongs to the technical field of health-care tea preparation, in particular to an orange-red monk fruit scented tea and a preparation method thereof. Background technique [0002] Tangerine is the dry outer peel of Citrus reticulata Blanco and its cultivars of the Rutaceae plant. Pungent, bitter, warm. Return lung, spleen channel. It has the effect of clearing heat and drying damp. Tangerine has low side effects on the human body. It can be used not only as a traditional Chinese medicinal material for curing diseases, but also as a daily drinking tea. Because of its good medicinal effects, orange red is used to treat cough and phlegm. In daily life, orange red can also be used to eliminate greasiness and sober up. [0003] Luo Han Guo, scientific name: Siraitia grosvenorii, is a perennial liana of Cucurbitaceae. Its leaves are heart-shaped, dioecious, flowering in summer and fruiting in autumn. Traditional Chinese medicine uses its...

AI Technical Summary

Problems solved by technology

[0005] Juhong, especially Huazhou Juhong, has a good therapeutic effect on wind-cold cough, food accumulation and alcohol, and chronic pharyngitis, but because of its warm and dry nature, it is not suitable for patients with hot cough

Moreover, in daily life, people generally soak and drink dried tangerine slices together. The used tangerine slices are generally a common processing method, that is, after soaking and softening tangerine fruits for a period of time, take them out and dry them before slicing them. In this way, the active ingredients of tangerine slices The loss is relatively large, and the color of the brewed tea soup is poor

And because the tangerine taste is pungent, punchy, the taste is not good, which affects the quality and use of tangerine