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Flos sophorae tea and preparation method thereof

A production method, the technology of Huai Mi tea, which is applied in the direction of tea substitutes, etc., to achieve the effects of improving nutritional value, saving costs, and improving taste

Inactive Publication Date: 2019-05-03
山西康寿药茶有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Huai Mi tea can be made into Huai Mi tea after being dried and fried, which is loved by people, but Huai Mi is benign, and these need to be paid attention to in long-term drinking. The sterilization of Huai Mi tea in the production is a problem that we need to face

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A Sophora japonica tea, the raw materials of which are as follows by weight: 85% of Sophora japonica, 10% of broken jujube, and 5% of gardenia.

[0032] The present invention also provides a kind of preparation method of sophora japonica tea, comprising the following steps:

[0033] S1: Procurement of raw materials, purchasing Sophora japonica from the origin of Sophora japonica, the quality of Sophora japonica must be strictly checked during the procurement process to ensure that the quality of Sophora japonica purchased is basically the same, raw materials are stored in a ventilated and dry place after procurement, and Sophora japonica is stacked in multi-layer racks Store on shelves to keep the sophora rice room well ventilated;

[0034] S2: Clean up the sundries, use a screening machine to screen out the sundries such as pagoda tree leaves and branches that are not full of grains and the leaves and branches of the pagoda tree left during picking. After the machine i...

Embodiment 2

[0045] A Sophora japonica tea, the raw materials are as follows by weight: 85% Sophora japonica, 10% crushed jujube, 5% gardenia.

[0046] The present invention also provides a kind of preparation method of sophora japonica tea, comprising the following steps:

[0047] S1: Procurement of raw materials, purchasing Sophora japonica from the origin of Sophora japonica, the quality of Sophora japonica must be strictly checked during the procurement process to ensure that the quality of Sophora japonica purchased is basically the same, raw materials are stored in a ventilated and dry place after procurement, and Sophora japonica is stacked in multi-layer rack Store on shelves to keep the sophora rice room well ventilated;

[0048] S2: Clean up the sundries, use the screening machine to screen out the sundries such as pagoda tree leaves and branches that are not full of grains and the leaves and branches of the pagoda tree left during picking. After machine screening, manual screeni...

Embodiment 3

[0059] A Sophora japonica tea, the raw materials are as follows by weight: 85% Sophora japonica, 10% crushed jujube, 5% gardenia.

[0060] The present invention also provides a kind of preparation method of sophora japonica tea, comprising the following steps:

[0061] S1: Procurement of raw materials, purchasing Sophora japonica from the origin of Sophora japonica, the quality of Sophora japonica must be strictly checked during the procurement process to ensure that the quality of Sophora japonica purchased is basically the same, raw materials are stored in a ventilated and dry place after procurement, and Sophora japonica is stacked in multi-layer rack Store on shelves to keep the sophora rice room well ventilated;

[0062] S2: Clean up the sundries, use the screening machine to screen out the sundries such as pagoda tree leaves and branches that are not full of grains and the leaves and branches of the pagoda tree left during picking. After machine screening, manual screeni...

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Abstract

The invention discloses flos sophorae tea and a preparation method thereof. The flos sophorae tea comprises the following raw materials in parts by weight of 85% of flos sophorae, 10% of broken jujubes and 5% of fructus gardeniae. The flos sophorae is subjected to mildew killing, the rutin content in the flos sophorae is increased, and further the nutrient value of tea leaves is increased. The jujubes and the fructus gardeniae are added innovatively, because the flos sophorae has cool properties, the jujubes which are added can neutralize the cool properties of the flos sophorae, and the mouthfeel of the tea can also be improved; and the fructus gardeniae can enable the tea leaves to achieve the effects of being cool and refreshing and reducing internal heat, and the color of the fructusgardeniae is golden, so that the soaked tea soup is beautiful in color.

Description

technical field [0001] The invention relates to the technical field of making Huai Mi tea, in particular to Huai Mi tea and a preparation method thereof. Background technique [0002] Sophora japonica broadly refers to the dried buds and flowers of Sophora japonica, a leguminous plant. Huai Mi is mainly produced in Henan, Shandong, Shanxi, Shaanxi, Anhui, Hebei, Jiangsu, Guizhou and other places. In recent years, Ningxia, Gansu and other places have also grown in scale, and Vietnam has also been planted on a large scale. In summer, the flower buds are harvested when the flowers are not in bloom, which is called "Sophia japonica rice"; After harvesting, remove the branches, stems and impurities of the inflorescences, dry them in time, and use them raw, fried or fried with charcoal. And Huai Mi cooling blood to stop bleeding Sophora japonica is mainly used for bleeding that belongs to blood fever, it can be used with Burnet to treat lower bleeding such as blood in the stool,...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 孙朝民
Owner 山西康寿药茶有限公司