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Scented tea capable of beautifying features and nourishing faces, and preparation method of scented tea

A technology of beauty and beauty tea, which is applied in the field of beauty and beauty tea and its preparation, can solve the problems of smell, bland taste, lack of pertinence, difficulty in citing taste and smell, etc., and achieve the effect of promoting metabolism and preventing melanin

Inactive Publication Date: 2018-10-16
芜湖绿而优农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are many kinds of modern scented teas, including single flower and mixed flowers. However, due to different preparation methods and material selection, the functionality of each scented tea is relatively general and lacks pertinence. The loss of aroma will cause the smell and taste to be relatively light during the brewing process, which cannot play a role in promoting people's comfort. Moreover, due to the conflict of smells between the selected materials, it will cause difficult-to-quote taste and smell. Less than the real role of scented tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A beauty-beautifying scented tea comprising 7.5 parts by weight of red dates, 20 parts of roses, 8 parts of carnations, 25 parts of peach blossoms, 18 parts of jasmine flowers, 5 parts of roselle tea, 5 parts of lemongrass, 5.5 parts of black wolfberry and 4 parts of rock sugar.

[0030] A preparation method of beauty-beautifying scented tea, the preparation method comprising pretreatment, steaming and processing, the specific steps are as follows:

[0031] 1) Pretreatment: Weigh each component according to the formula, select red dates and fresh roses, carnations, peach blossoms, jasmine, roselle, black wolfberry and lemongrass, the flowers collected are early flowers, clean the surface dust, And dry the surface moisture naturally, and cut the red dates into jujube slices with a thickness of 1-2mm;

[0032] 2) Steaming: steam red dates slices, roses, carnations, peach blossoms, jasmine, roselle, black wolfberry and lemongrass respectively, first at 43°C for 12 minutes,...

Embodiment 2

[0043] A beauty-beautifying scented tea comprising the following components by weight: 5 parts of red dates, 15 parts of roses, 5 parts of carnations, 20 parts of peach blossoms, 15 parts of jasmine flowers, 3 parts of roselle tea, 3 parts of lemongrass, 3 parts of black wolfberry and 2 parts of rock sugar , wherein during steaming, first steam at a temperature of 40°C for 10 minutes, then raise the temperature to 90°C, steam for 5 minutes, stop heating and simmer for 10 minutes, take clean stones during processing and cook until the temperature is 120°C, stop heating, and step (2) ) processed raw materials were evenly spread on the stone surface, sealed and processed for 8 minutes, the raw materials were turned over, reheated for secondary processing, the temperature was controlled at 70°C, processed for 10 minutes, and the heating was terminated.

Embodiment 3

[0045] A beauty-beautifying scented tea comprising the following components by weight: 10 parts of red dates, 25 parts of roses, 10 parts of carnations, 30 parts of peach blossoms, 20 parts of jasmine flowers, 8 parts of roselle tea, 7 parts of lemongrass, 7 parts of black wolfberry and 6 parts of rock sugar , during steaming, first steam at a temperature of 45°C for 15min, then heat up to 100°C, steam for 10min, stop heating and simmer for 15min, take a clean stone during processing and cook until the temperature is 130°C, stop heating, and step (2) ) processed raw materials were evenly spread on the surface of the stone, sealed and processed for 13 minutes, turned over the raw materials, reheated for secondary processing, controlled temperature at 80°C, processed for 18 minutes, and finished heating.

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Abstract

The invention discloses scented tea capable of beautifying features and nourishing faces, and a preparation method of the scented tea, and belongs to processing of scented tea. According to the scented tea capable of beautifying features and nourishing faces, red jujubes, rose flowers, carnations, peach flowers, jasmine flowers, roselle scented tea, cymbopogon citratus and black Chinese wolfberryfruits are used as raw materials, wherein the peach flowers have the effects of beautifying features, nourishing faces, regulating menstrual bleeding, reducing weight and slimming; the roselle flowerscontain anthocyan, so that the roselle flowers can resist oxidation, nourish faces and remove freckles; tea polyphenols and tea pigments can beautify features, nourish faces, clean and whiten skins and resist ageing; vitamin C and cyclic adenosine monophosphate can promote skin cell metabolism, prevent melanin pigmentation and enable skins to be clean, white, fine and smooth so as to achieve thefeature-beautify skin-protecting efficacy of whitening skins and dispelling freckles. The components mutually cooperate in fragrance, and are warm in nature.

Description

technical field [0001] The invention belongs to the technical field of scented tea processing, and in particular relates to a beauty-beautifying scented tea and a preparation method thereof. Background technique [0002] Scented tea is a tea made from the flowers or leaves of plants or their fruits. It is a kind of reprocessed tea unique to China. Scented tea can be subdivided into herbal tea and nectar tea. Those who drink leaves or flowers are called herbal teas, such as lotus leaves and stevia leaves. Those who drink its fruit are called flower fruit tea, such as: fig, lemon, hawthorn, Luo Han Guo. It has a fragrant smell and has health-preserving effects. It is a mainstream health drink today. The most classic drink for women is flowers, so the ancients said "drink tea with top grade, drink flowers with top grade". In modern times, there is also a saying that "men drink tea, women drink flowers". [0003] There are many kinds of modern scented teas, including single ...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 肖金凤何亮
Owner 芜湖绿而优农业科技有限公司
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