Reed tea and making method thereof

A technology of reed and Kudingcha, which is applied in the direction of tea substitutes, etc., can solve the problems of lack of understanding of the medicinal value of reed, the development and utilization of the medicinal value of reed, etc., and achieve fresh and long-lasting taste, increase taste and fragrance, and enhance taste Effect

Inactive Publication Date: 2018-05-11
贵州汇鸿源生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, due to the lack of awareness of the medicinal value of reed, people have not developed and utilized the medicinal value of reed to make health products, let alone use reed to make tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A reed tea is prepared from the following raw materials in parts by weight: 100 parts of reed bud tips, 1 part of xylan, 0.1 part of licorice, 0.5 part of Kudingcha, and an appropriate amount of brown sugar water with a concentration of 1.0% by mass .

[0021] The preparation method of above-mentioned reed tea, comprises the following steps:

[0022] (1) Picking fresh reed shoot tips, screening to remove broken leaves, washing the screened reed grass shoot tips and draining;

[0023] (2) Weigh the drained bud tips in step (1) according to the proportion and put them into brown sugar water to soak for 4-6 hours, and then drain;

[0024] (3) Weigh licorice and Kudingcha according to the ratio, mix them into powders respectively, add an appropriate amount of water to brew, and obtain a mixed juice of licorice and Kudingcha;

[0025] (4) The reed bud tips soaked in brown sugar water and drained in step (2) are mixed with the juice obtained in step (3), and xylan is added,...

Embodiment 2

[0027] A reed tea, in parts by weight, is prepared from the following raw materials: 110 parts of reed bud tips, 2 parts of xylan, 0.2 parts of licorice, 0.6 parts of Kudingcha, and an appropriate amount of brown sugar water with a concentration of 1.5% by mass .

[0028] The preparation method of above-mentioned reed tea, comprises the following steps:

[0029] (1) Picking fresh reed shoot tips, screening to remove broken leaves, washing the screened reed grass shoot tips and draining;

[0030] (2) Weigh the drained bud tips in step (1) according to the proportion and put them into brown sugar water to soak for 4-6 hours, and then drain;

[0031] (3) Weigh licorice and Kudingcha according to the ratio, mix them into powders respectively, add an appropriate amount of water to brew, and obtain a mixed juice of licorice and Kudingcha;

[0032] (4) The reed bud tips soaked in brown sugar water and drained in step (2) are mixed with the juice obtained in step (3), and xylan is a...

Embodiment 3

[0034] A reed tea, by weight, is prepared from the following raw materials: 120 parts of reed bud tips, 3 parts of xylan, 0.3 parts of licorice, 0.8 parts of Kudingcha, and an appropriate amount of brown sugar water with a concentration of 2.0% by mass .

[0035] The preparation method of above-mentioned reed tea, comprises the following steps:

[0036] (1) Picking fresh reed shoot tips, screening to remove broken leaves, washing the screened reed grass shoot tips and draining;

[0037] (2) Weigh the drained bud tips in step (1) according to the proportion and put them into brown sugar water to soak for 4-6 hours, and then drain;

[0038] (3) Weigh licorice and Kudingcha according to the ratio, mix them into powders respectively, add an appropriate amount of water to brew, and obtain a mixed juice of licorice and Kudingcha;

[0039] (4) The reed bud tips soaked in brown sugar water and drained in step (2) are mixed with the juice obtained in step (3), and xylan is added, and...

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PUM

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Abstract

The invention discloses a reed tea, which is prepared from the following raw materials by weight: 100-120 parts of reed shoot tip, 1-3 parts of xylan, 0.1-0.3 part of licorice, 0.5-0.8 part of Kudingcha, and a proper amount of brown sugar water with a mass percentage concentration of 1.0-2.0%. The preparation steps include: (1) picking fresh reed tender shoot tip, and conducting washing and draining; (2) performing soaking in brown sugar water; (3) preparing a mixed juice of licorice and Kudingcha; and (4) mixing the reed shoot tip that is soaked in brown sugar water and drained with the mixedjuice of licorice and Kudingcha, also adding xylan, then putting the mixture into a tea processing machine, and conducting stirring, drying and rolling so as to obtain he reed tea. The reed tea madeby the method provided by the invention has the characteristics of good taste and high food therapy value, and the preparation process is simple, thus facilitating the popularization and application of making of health tea from reed.

Description

technical field [0001] The invention relates to a reed tea and a preparation method thereof, belonging to the technical field of health-care tea processing and preparation. Background technique [0002] Reed is a tall grass that grows in water or wet for many years. It grows beside irrigation ditches, river bank swamps, etc. It grows all over the world. Reed leaves, reed flowers, reed stems, reed roots, and asparagus can be used as medicine. Modern pharmacology has confirmed that the leaves, flowers, stems and roots of reed are rich in pharmacological components, such as pentosan, coixin, protein, fat, carbohydrate, D-glucose, D-galactose and two uronic acids and There are more than 10 kinds of vitamins B1, B2, C, etc., so they are valued by the medical and pharmaceutical circles. [0003] However, due to the lack of awareness of the medicinal value of reeds, people have not developed and utilized the medicinal value of reeds and made them into health products, not to menti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 陆仕月
Owner 贵州汇鸿源生物科技有限公司
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