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Chrysanthemum tea making method and chrysanthemum tea

A production method and chrysanthemum tea technology, applied in the field of tea, can solve the problems of bitter taste and high calorie of chrysanthemum tea

Pending Publication Date: 2021-05-14
淄博市农业科学研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] The purpose of the present invention is to provide a method for making chrysanthemum tea and chrysanthemum tea, so as to solve the problem that the current chrysanthemum tea tastes bitter and adding sucrose or rock sugar will cause high calorie.

Method used

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  • Chrysanthemum tea making method and chrysanthemum tea
  • Chrysanthemum tea making method and chrysanthemum tea

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Embodiment Construction

[0030] Example embodiments will now be described more fully with reference to the accompanying drawings. Example embodiments may, however, be embodied in many forms and should not be construed as limited to the examples set forth herein; rather, these embodiments are provided so that this disclosure will be thorough and complete and will fully convey the concept of example embodiments to those skilled in the art. The drawings are merely schematic illustrations of the present disclosure and are not necessarily drawn to scale. The same reference numerals in the drawings denote the same or similar parts, and thus repeated descriptions thereof will be omitted.

[0031] Furthermore, the described features, structures, or characteristics may be combined in any suitable manner in one or more embodiments. In the following description, numerous specific details are provided in order to give a thorough understanding of embodiments of the present disclosure. However, those skilled in ...

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Abstract

The invention discloses a making method of chrysanthemum tea and the chrysanthemum tea, the making method of the chrysanthemum tea comprises the following steps: placing and airing chrysanthemums, the chrysanthemums being emperor chrysanthemums; spraying a stevioside solution to the dried chrysanthemum; placing the chrysanthemum on which the stevioside solution is sprayed on a drying bracket, and shaping the chrysanthemums on the drying bracket; placing the drying bracket in a drying chamber to dry the chrysanthemums for the first time; after the first-time drying is stopped, performing second-time shaping on the chrysanthemums while the chrysanthemums are still hot; and feeding the secondarily shaped chrysanthemums into the drying chamber for secondary drying. The chrysanthemum tea provided by the invention keeps the natural flavor and functional nutrient substances of stevia rebaudiana and chrysanthemum, also has the characteristics of low calorie and low fat, and can adapt to the development trend of healthy diet in the future.

Description

technical field [0001] The invention relates to the technical field of tea, in particular to a method for making chrysanthemum tea and the chrysanthemum tea. Background technique [0002] Chrysanthemum is taxonomically a perennial herbaceous plant of the genus Chrysanthemum in the family Asteraceae. In addition to being used as a garden ornamental plant, the edible history of its dried flower heads has a long history in my country. "Shen Nong's Materia Medica" records that chrysanthemum "long-term use can benefit blood and qi, lighten the body and resist aging and prolong life", and the pharmacopoeia records that it is cool in nature, sweet in taste, bitter, slightly cold, and has the functions of dispelling wind and clearing heat, calming the liver and improving eyesight, clearing away heat and detoxifying. [0003] However, because of the bitter taste of chrysanthemum tea, most people are used to adding regular sucrose or rock sugar to remove the bitter taste of chrysanthe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 孙慧博杨云峰谭钰喆王光明刘红光张宝贤侯祥英刘婷婷李敬忠谭德云王超赵好
Owner 淄博市农业科学研究院
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