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Common bombax flower tea and preparation method thereof

A technology of kapok and black tea, which is applied in tea extraction and pre-extraction tea treatment, etc. It can solve the problems of poor heat resistance, loss, and single variety of nutrients, and achieve the goal of improving instant properties, synergistic functions, and wide application Effect

Pending Publication Date: 2020-11-20
广东老中医保健食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Yet there are two deficiencies in present finished tea leaves: the one is that the nutrition is single, for example, when people drink tea, they often only brew a certain tea product singlely, and the variety is single.
The second is that it is not convenient to brew compound tea leaves. It takes a long time to mix and match the raw materials, and finally clean the tea leaves.
However, its traditional extraction process requires long-term high-temperature heating, and nutrients such as total flavonoids and polyphenols have poor heat resistance and serious loss. At the same time, the aroma components will also undergo major changes. Complexes in cold water affect the instant quality of instant tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of kapok tea, the main ingredients are: 14 parts by weight of black tea, 10 parts of light bamboo leaves, 3 parts of tangerine peel, 3 parts of wolfberry, 2 parts of licorice, 20 parts of fresh hawthorn leaves, 12 parts of fresh cherry leaves, 8 parts of fresh Vitex japonica leaves, fresh 8 parts of Gynostemma pentaphyllum, 4 parts of fresh wolfberry leaves, 10 parts of loquat leaves, 6 parts of kapok, 8 parts of purple kudzu flower, 4 parts of dandelion, 6 parts of Cranewort; excipients: β-cyclodextrin, glucose, threonine acid, L-tyrosine and L-phenylalanine, carboxymethyl-beta-cyclodextrin, maltodextrin and casein.

[0024] A kind of kapok tea, preparation comprises the following steps:

[0025] Step 1: removing impurities and mildew of each main ingredient, then chopping, and then weighing the weighted portion;

[0026] Step 2: Add the main ingredients into pure water, heat and extract for 15 minutes to obtain the extraction juice, wherein the extraction temp...

Embodiment 2

[0034] A kind of kapok tea, main ingredient parts by weight are: 16 parts of black tea, 20 parts of light bamboo leaves, 5 parts of tangerine peel, 5 parts of wolfberry, 4 parts of licorice, 40 parts of fresh hawthorn leaves, 20 parts of fresh cherry leaves, 16 parts of fresh Vitex japonica leaves, fresh 16 parts of Gynostemma pentaphyllum, 8 parts of fresh wolfberry leaves, 16 parts of loquat leaves, 10 parts of kapok, 12 parts of purple kudzu flower, 10 parts of dandelion, 10 parts of Cranewort; excipients: β-cyclodextrin, glucose, threonine acid, L-tyrosine and L-phenylalanine, carboxymethyl-beta-cyclodextrin, maltodextrin and casein.

[0035] A kind of kapok tea, preparation comprises the following steps:

[0036] Step 1: removing impurities and mildew of each main ingredient, then chopping, and then weighing the weighted portion;

[0037] Step 2: Add the main ingredients into pure water, heat and extract for 15-18 minutes to obtain the extraction juice, wherein the extra...

Embodiment 3

[0045] A kapok tea, the main ingredients are: 15 parts by weight of black tea, 15 parts of light bamboo leaves, 4 parts of tangerine peel, 4 parts of wolfberry, 3 parts of licorice, 25 parts of fresh hawthorn leaves, 15 parts of fresh cherry leaves, 12 parts of fresh Vitex japonica leaves, fresh 14 parts of Gynostemma pentaphyllum, 7 parts of fresh wolfberry leaves, 12 parts of loquat leaves, 8 parts of kapok, 10 parts of purple kudzu flower, 8 parts of dandelion, 7 parts of Cranewort; excipients: β-cyclodextrin, glucose, threonine acid, L-tyrosine and L-phenylalanine, carboxymethyl-beta-cyclodextrin, maltodextrin and casein.

[0046] A kind of kapok tea, preparation comprises the following steps:

[0047] Step 1: removing impurities and mildew of each main ingredient, then chopping, and then weighing the weighted portion;

[0048] Step 2: Add the main ingredients into purified water, heat and extract for 16 minutes to obtain the extraction juice, wherein the extraction tempe...

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PUM

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Abstract

The invention discloses common bombax flower tea. The common bombax flower tea is characterized in that main materials include, by weight, 14-16 parts of black tea, 10-20 parts of lophatherum gracile,3-5 parts of dried tangerine peel, 3-5 parts of barbary wolfberry fruits, 2-4 parts of liquorice roots, 20-40 parts of fresh hawthorn leaves, 12-20 parts of fresh cherry leaves, 8-16 parts of fresh negundo chastetree leaves, 8-16 parts of fresh fiveleaf gynostemma herbs, 4-8 parts of fresh lycium barbarum leaves, 10-16 parts of loquat leaves, 6-10 parts of common bombax flowers, 8-12 parts of flower of kudzuvine, 4-10 parts of dandelion and 6-10 parts of herba hedyotis; and ingredients include beta-cyclodextrin, glucose, threonine, L-tyrosine, L-phenylalanine, carboxymethyl-beta-cyclodextrin,maltodextrin and casein. The common bombax flower tea and a preparation method thereof are convenient in making; and the common bombax flower tea is excellent in fragrance, good in color and rich innutrition.

Description

technical field [0001] The invention relates to scented tea, in particular to a kapok tea and a preparation method thereof. Background technique [0002] Tea is people's daily drink and is beneficial to human health. For example, black tea is warm in nature, mellow in taste, and has the functions of helping gastrointestinal digestion, promoting appetite, assisting blood sugar regulation and strengthening the heart, etc., and is deeply loved by people; the flavonoids rich in black tea can eliminate free radicals and have anti Acidification, reducing the incidence of myocardial infarction. [0003] Yet there are two deficiencies in present tea finished product: the one, nutrition is single, for example, when people drink tea, often only brew a certain kind of tea product singlely, kind is single. The second is that it is not convenient to brew compound tea leaves. It takes a long time to mix and match the raw materials to get the right amount, and finally clean the tea leave...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/30
CPCA23F3/14A23F3/30
Inventor 陈茵
Owner 广东老中医保健食品有限公司
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