Common seepweed herb tea substitute

Abstract

The invention discloses a common seepweed herb tea substitute, and relates to tea substitutes. The common seepweed herb tea substitute comprises common seepweed herb, germinated brown rice, chicory root and unripe tangerine peel. The prepared common-seepweed-herb germinated-brown-rice unripe-tangerine-peel tea is yellowish green and bright in color, and organically integrates aroma of tea and rice; the common seepweed herb tea substitute preserves natural aroma of the common seepweed herb and the chicory, and is added with fragrance of the unpolished brown rice. And thus, the common seepweed herb tea substitute is fresh, mellow and palatable in flavor, as well as aromatic and thick in tea soup. The common seepweed herb tea substitute has greatly increased nutritional values and flavor, andis very characteristic in tea aroma; moreover, the common seepweed herb tea substitute has fragrance of the common seepweed herb, the unripe tangerine peel and the rice, and contains water-soluble polyphenols of the common seepweed herb, rich amino acids, minerals, a large amount of vitamin B and vitamin E and the like. And thus, the common seepweed herb tea substitute is capable of eliminating stress so as to make people relaxed, conditioning the constitution, promoting blood circulation, increasing intestinal peristalsis, lubricating the intestines, relaxing the bowels, relieving inflammation, and moistening dryness; moreover, the common seepweed herb tea substitute has the functions of resolving food stagnation and strengthening the spleen and the stomach, and is capable of improving serum uric acid level of the human body. And thus, the common seepweed herb tea substitute is an ideal drink for people with hypertension and hyperlipidemia.

Description

【Technical field】 [0001] The invention belongs to the field of substitute tea processing, and in particular relates to a Suaeda salsa substitute tea and a preparation method thereof. 【Background technique】 [0002] Suaeda salsa widely grows on seashores, lakesides, and low saline-alkali lands in coastal areas such as Liaoning and Jiangsu, and is a typical saline-alkali land indicator plant. In Song Dynasty Zeng Gong's "Longping Collection Xixia Biography", there are early records of ancient people eating Suaeda salsa, and its nutritional value is very high. Suaeda salsa is also known as "salt artemisia", and the local name is "salt sucking vegetables". Suaeda salsa is full of treasures. It is a pollution-free plant containing amino acids, high protein, vitamins, high organic iron and other nutrients. The analysis of antioxidant activity shows that Suaeda salsa has a strong effect on O -2 Free radicals have a strong scavenging effect. Regular consumption is beneficial to r...

AI Technical Summary

Problems solved by technology

The Suaeda salsa tea described in this method has a single nutrient component. Although the Suaeda salsa is improved after high-temperature drying, the flavor is still insufficient, and the unique fishy smell of the Suaeda salsa is not treated. Its strong fishy smell is easily unbearable, and its crisp texture is not suitable for storage. After soaking, there will be small dregs, which will greatly affect the edible effect

[0011] The patent application number is 201510467632.3 which discloses a Suaeda salsa beverage. This invention adopts cutting and pressing the juice to obtain the raw liquid and solid residue, then soaks the solid residue in water and heats to obtain the Suaeda salsa juice, which is then boiled, cooled, and sterilized The lamp technology does not deal with the fishy smell of the Suaeda salsa grassland. The fishy smell in the drink makes many people unbearable, and there are a lot of sugar substances, which is not good for health.

Reduced taste quality

[0012] In addition, when people make green mandarin-style tea, they usually stuff the tea leaves directly into the peel of small green mandarin oranges for storage, and brew the whole tea when drinking. Because the texture of traditional tea leaves is crisp and the particles are small, the opening of small green mandarin oranges is larger and thicker. The green mandarin lid and the green mandarin shell are separated, and both of them cannot be deformed in the dry state. The green mandarin lid cannot be tightly closed on the green mandarin shell, and the tea leaves are easily leaked from the opening when brewing. Or disperse, the tea leaves diffuse earlier than the green citrus fruit aroma, so that the tea and green citrus cannot be effectively integrated, affecting the curative effect and nutritional effects, and the tea leaves leak and scatter, and it is easy to introduce the tea into the mouth when drinking, giving people a sense of It is inconvenient to come and affect people's drinking; further, when making green mandarin tea, it is very inconvenient to fill. Traditionally, most of the tea is filled into the green mandarin by hand. Because most of the green mandarin is dry when filling, it is easy to break and destroy. Green mandarin shells cause waste, so there are many defects in the traditional green mandarin tea production process

[0013] At present, most of the substitute teas on the market have single nutritional components and little efficacy. At present, there is no Suaeda salsa substitute tea that combines Suaeda salsa, chicory root, germinated brown rice and green mandarin orange

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