Saffron tea drink and preparation method thereof

A saffron and tea drinking technology, which is applied in tea substitutes, medical formulas, medical preparations containing active ingredients, etc., can solve the problems that tea leaves cover up the unique taste of saffron, and the medicinal effect of saffron soaked in water is not significant, so as to promote the medicinal properties of saffron , reduce the side effects of the nervous system, improve the effect of taste

Pending Publication Date: 2019-04-05
安徽绿之润生物科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention proposes a saffron tea drink and a preparation method thereof, which solves the problem in the prior art that the medicinal effect of saffron soaked in water is not significant, and the sharing of tea leaves and saffron will cause the tea leaves to cover up the unique taste of saffron

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0016] A saffron tea drink, which is prepared from the following ingredients in parts by weight: 5 parts of Codonopsis pilosula, 6 parts of honey, 8 parts of saffron, 4 parts of albizia julibrissin, 3 parts of jujube seed, 3 parts of poria cocos, 4 parts of sorghum rice, and 1 part of hawthorn .

[0017] A preparation method of saffron tea: comprising the following steps:

[0018] (1) Weighing and cleaning: Weigh the raw materials corresponding to the parts by weight, wash and dry Albizia Julibrissinus, Jujube Seed, Poria cocos, rice and hawthorn, and dry the saffron in the shade;

[0019] (2) Dry decocting: Put Albizia Julibrissinus, Jujube Seed, Poria cocos and sorghum rice into a frying pan, add water 3-4 times the weight of the medicinal materials and decoct on high heat for 15 minutes, then turn to medium heat and decoct for 30 minutes, after completion The medicinal liquid is filtered to retain the liquid component, and the obtained component is recorded as medicinal li...

specific Embodiment 2

[0023] A saffron tea drink, which is prepared from the following ingredients in parts by weight: 8 parts of Codonopsis pilosula, 3 parts of honey, 12 parts of saffron, 2 parts of albizia julibrissin, 5 parts of jujube seed, 1 part of poria cocos, 6 parts of sorghum rice, and 1 part of hawthorn .

[0024] A preparation method of saffron tea: comprising the following steps:

[0025] (1) Weighing and cleaning: Weigh the raw materials corresponding to the parts by weight, wash and dry Albizia Julibrissinus, Jujube Seed, Poria cocos, rice and hawthorn, and dry the saffron in the shade;

[0026] (2) Dry decocting: Put Albizia Julibrissinus, Jujube Seed, Poria cocos and sorghum rice into a frying pan, add water 3-4 times the weight of the medicinal materials and decoct on high heat for 15 minutes, then turn to medium heat and decoct for 30 minutes, after completion The medicinal liquid is filtered to retain the liquid component, and the obtained component is recorded as medicinal li...

specific Embodiment 3

[0030] A kind of saffron tea, made from the following ingredients in parts by weight: 7 parts of Codonopsis pilosula, 4 parts of honey, 10 parts of saffron, 3 parts of albizia julibrissin, 4 parts of jujube seed, 2 parts of poria cocos, 5 parts of sorghum rice, and 2 parts of hawthorn .

[0031] A preparation method of saffron tea: comprising the following steps:

[0032] (1) Weighing and cleaning: Weigh the raw materials corresponding to the parts by weight, wash and dry Albizia Julibrissinus, Jujube Seed, Poria cocos, rice and hawthorn, and dry the saffron in the shade;

[0033] (2) Dry decoction: Put Albizia Julibrissinus, Jujube Seed, Poria cocos and rice in a frying pan, add water 3-4 times the weight of the medicinal materials and decoct on high heat for 12 minutes, then turn to medium heat and decoct for 45 minutes. The medicinal liquid is filtered to retain the liquid component, and the obtained component is recorded as medicinal liquid a;

[0034] (3) Mixing materia...

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PUM

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Abstract

The invention provides saffron tea drink. The saffron tea drink is prepared from the following components in parts by weight: 5 to 8 parts of radix codonopsis, 3 to 6 parts of honey, 8 to 12 parts ofsaffron, 2 to 4 parts of flos albizziae, 3 to 5 parts of semen ziziphi spinosae, 1 to 3 parts of poria cocos, 4 to 6 parts of husked sorghum and 1 to 2 parts of fructus crataegi. According to the saffron tea drink, through combined use of the flos albizziae, semen ziziphi spinosae, poria cocos, husked sorghum and fructus crataegi which have certain effects of calming the heart and tranquilizing the mind and the saffron, the effects of promoting blood circulation and supplementing blood can be achieved, and the side effects of the saffron on the nervous system can be alleviated. Crushed saffronis added in the process of honey refining, so that the medicinal properties of the saffron become mild, and the effect of warm tonification is achieved. Finally, refined honey is added in the stir-frying process of the radix codonopsis, and fine saffron is attached to the surface of the radix codonopsis after the radix codonopsis fully absorbs the refined honey, is separated from the radix codonopsis after tea is brewed, and can be taken with tea water, thereby avoiding the situation that filaments of the saffron mixed with the radix codonopsis are difficult to eat.

Description

technical field [0001] The invention relates to the field of tea drinks, in particular to a saffron tea drink and a preparation method thereof. Background technique [0002] Saffron (scientific name: Crocus sativus), also known as saffron and saffron, is a perennial flower of the genus Crocus in the family Iridaceae, and is also a common spice. It is a native species in Southwest Asia and was first cultivated by the Greeks. It is mainly distributed in Europe, the Mediterranean and Central Asia. It was introduced into China during the Ming Dynasty. It is a precious Chinese medicinal material with strong physiological activity. Its stigma is used as medicine in Asia and Europe. Spasm effect, used for the treatment of stomach disease, regulating menstruation, measles, fever, jaundice, hepatosplenomegaly, etc. From September to October, the flowers are picked in the morning on a sunny day, the stigmas are picked off, and dried, which is dried safflower. If it is reprocessed t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34A61K36/899A61P37/04A61K35/644
CPCA23F3/34A61K9/0095A61K35/644A61K36/076A61K36/344A61K36/48A61K36/725A61K36/734A61K36/88A61K36/899A61P37/04A61K2300/00
Inventor 周松
Owner 安徽绿之润生物科技有限责任公司
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