Herb cooling tea containing fresh rhizoma phragmitis and lonicera caerulea vinegar and preparation method of herb cooling tea

A technology of indigo fruit and fresh reed rhizome, which is applied in the field of herbal tea and its preparation, can solve the problems of not being suitable for long-term consumption, bitter taste, etc., and achieve the effects of enhancing qi circulation and relieving pain, with sweet taste and suitable sour taste

Pending Publication Date: 2022-02-08
TROPICAL CORP STRAIN RESOURCE INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the indigo fruit tastes sour and has a bitter taste, so it is not suitable for long-term consumption

Method used

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  • Herb cooling tea containing fresh rhizoma phragmitis and lonicera caerulea vinegar and preparation method of herb cooling tea
  • Herb cooling tea containing fresh rhizoma phragmitis and lonicera caerulea vinegar and preparation method of herb cooling tea
  • Herb cooling tea containing fresh rhizoma phragmitis and lonicera caerulea vinegar and preparation method of herb cooling tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of herbal tea containing fresh reed root and indigo fruit vinegar, comprising the following raw materials by weight: 9g of fresh citron, 2g of fresh reed root, 2g of indigo fruit, 2g of mulberry leaf, 2g of black sesame, 1g of tangerine peel, 1g of stevia, wild jujube Kernel 0.5g, mint 0.5g, rock sugar 8g, maltose 4g, edible salt 0.3g, purified water 500mL, 52% pure grain liquor 1mL, brown sugar 1g, dry yeast 0.01g, cold boiled water 10mL;

[0034] (1) Preparation of fresh reed root and indigo fruit vinegar

[0035] S1. Remove impurities from the fresh reed root, cut it into small pieces, wash it, and dry it for later use; after cleaning the fresh reed root, dry it for later use;

[0036] S2. Put fresh reed root, blue indigo fruit, 52-degree pure grain white wine, brown sugar, cold boiled water, and dry yeast into a sealed light-shielding container, and seal it for 20 days. When there is a vinegar smell, stop the fermentation, and then filter with a microporous m...

Embodiment 2

[0047] A kind of herbal tea containing fresh reed root and indigo fruit vinegar, comprising the following raw materials by weight: 200g fresh citron, 50g fresh reed root, 50g indigo fruit, 50g mulberry leaf, 40g black sesame, 25g tangerine peel, 20g stevia, wild jujube Kernel 10g, mint 10g, rock sugar 160g, maltose 85g, edible salt 10g, purified water 10000mL, 52% pure grain liquor 25mL, brown sugar 20g, dry yeast 0.15g, cold water 250mL;

[0048] (1) Preparation of fresh reed root and indigo fruit vinegar

[0049] S1. Remove impurities from the fresh reed root, cut it into small pieces, wash it, and dry it for later use; after cleaning the fresh reed root, dry it for later use;

[0050] S2. Put fresh reed root, blue indigo fruit, 52-degree pure grain white wine, brown sugar, cold boiled water, and dry yeast into a sealed light-shielding container, and seal it for 20 days. When there is a vinegar smell, stop the fermentation, and then filter with a microporous membrane , to o...

Embodiment 3

[0061] A kind of herbal tea containing fresh reed root and indigo fruit vinegar, comprising the following raw materials by weight: 40g fresh citron, 10g fresh reed root, 10g indigo fruit, 10g mulberry leaf, 8g black sesame, 5g tangerine peel, 4g stevia, wild jujube Kernel 2g, mint 2g, rock sugar 32g, maltose 17g, edible salt 2g, purified water 2000mL, 52% pure grain white wine 5mL, brown sugar 4g, dry yeast 0.03g, cold boiled water 50mL.

[0062] Adopt the following preparation method:

[0063] (1) Preparation of fresh reed root and indigo fruit vinegar

[0064] S1. Remove impurities from the fresh reed root, cut it into small pieces, wash it, and dry it for later use; after cleaning the fresh reed root, dry it for later use;

[0065] S2. Put fresh reed root, blue indigo fruit, 52-degree pure grain white wine, brown sugar, cold boiled water, and dry yeast into a sealed light-shielding container, and seal it for 20 days. When there is a vinegar smell, stop the fermentation, an...

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PUM

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Abstract

The invention provides herb cooling tea containing fresh rhizoma phragmitis and lonicera caerulea vinegar and a preparation method of the herb cooling tea. The herb cooling tea comprises the following raw materials in parts by weight: 9-200 parts of fresh citron, 2-50 parts of fresh rhizoma phragmitis, 2-50 parts of lonicera caerulea, 2-50 parts of folium mori, 2-40 parts of black sesame, 1-25 parts of pericarpium citri reticulatae, 1-20 parts of stevia rebaudiana, 0.5-10 parts of semen ziziphi spinosae, 0.5-10 parts of mint, 8-160 parts of rock candy, 4-85 parts of maltose, 0.3-10 parts of salt, 500-10000 parts of purified water, 1-25 parts of 50-65-degree pure grain liquor, 1-20 parts of brown sugar, 0.01-0.15 part of dry yeast, and 10-250 parts of cold boiled water. The method of microbial fermentation and salt pickling is utilized, the raw materials synergistically play a role, metabolism can be promoted, gastrointestinal tracts are effectively adjusted, acid-base balance is adjusted, fatigue is eliminated, and the effects of promoting qi circulation, relieving pain, invigorating stomach and promoting digestion are enhanced.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a herbal tea containing fresh reed root and indigo fruit vinegar and a preparation method thereof. Background technique [0002] Herbal tea is a type of beverage with certain functional effects, which is made by decocting and brewing Chinese herbal medicines that can dispel dampness, clear away heat and detoxify. Modern herbal teas are classified as herbal beverages, which mainly refer to one or more of the plants or their extracts that are homologous in medicine and food or allowed to be used by the country as the main raw material, with or without the addition of other food raw materials and food Additives are processed. Along with the continuous development of my country's economy, the raising of people's awareness of health care, the domestic market is constantly expanding the consumption of herbal tea beverages, and herbal tea beverage products are also increasingly diversifi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 王丹胡璇谢小丽于福来江芊黄梅林敏霞
Owner TROPICAL CORP STRAIN RESOURCE INST CHINESE ACAD OF TROPICAL AGRI SCI
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