Herbal tea containing ginseng and preparation method thereof

A technology of herbal tea and ginseng, which is applied in food preparation, tea substitutes, pharmaceutical formulas, etc. It can solve the problems of unacceptable, large stomach damage, and difficulty in swallowing, and achieve the effect of easy portability and easy preservation

Inactive Publication Date: 2007-05-30
王京
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the south of our country, it has become a habit for people to drink herbal tea. The common problem of existing various herbal teas is that foaming, sourness, and change of taste will occur in less than 4 hours after brewing and drinking, so it is not suitable to continue Drinking, this is due to the fact that some substances that cause tea to deteriorate are not removed in the current technology
In addition, the functions of the existing herbal teas are relatively single, and these herbal teas are all cold, especially harmful to the stomach. Moreover, most of the existing herbal teas have a heavy bitter taste and peculiar smell, which are often difficult to swallow and cannot be used as a medicine. Beverage drinking is not easy for people to accept

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The parts by weight of each raw material in the present embodiment are as follows:

[0025] 15 parts of ginseng, 10 parts of red dates, 10 parts of thatch root, 5 parts of licorice

[0026] 5 parts of fat sea, 5 parts of chrysanthemum, 10 parts of isatidis, 10 parts of white sugar

[0027] 25 parts of honey and 10 parts of thyme.

[0028] The preparation method of herbal tea of ​​the present invention is as follows:

[0029] (1) Put 10 parts by weight of white sugar into a sterilized container after high-temperature sterilization, add pure water, feed steam into it for slight heat, fully stir and dissolve, then filter and store for later use;

[0030] (2) After the honey with 25 parts by weight is sterilized at high temperature, put it into a sterilized container, add pure water, fully stir, after dissolving, filter and store for subsequent use;

[0031] (3) distilling 10 parts by weight of Thalassemia japonica, extracting the distillate, and airtightly preserving it...

Embodiment 2

[0035] The parts by weight of each raw material in the present embodiment are as follows:

[0036] 20 parts of ginseng, 15 parts of red dates, 12 parts of thatch root, 9 parts of licorice

[0037] 9 parts of fat sea, 9 parts of chrysanthemum, 15 parts of isatidis, 15 parts of white sugar

[0038] 30 parts of honey and 15 parts of thyme.

[0039] The preparation method of herbal tea of ​​the present invention is as follows:

[0040] (1) Put 15 parts by weight of white sugar into a sterilized container after high-temperature sterilization, add pure water, feed in steam for slight heat, fully stir and dissolve, filter and store for later use;

[0041] (2) after the honey of 30 parts by weight is sterilized at high temperature, put it into a sterilized container, add pure water, fully stir, after dissolving, filter and store for later use;

[0042] (3) Distilling 15 parts of Thyme japonica by weight, extracting the distillate, and airtightly preserving it for subsequent use;

...

Embodiment 3

[0046] The parts by weight of each raw material in the present embodiment are as follows:

[0047] 25 parts of ginseng, 20 parts of red dates, 15 parts of thatch root, 15 parts of licorice

[0048] 15 parts of fat sea, 15 parts of chrysanthemum, 20 parts of isatidis, 20 parts of white sugar

[0049] 35 parts of honey and 20 parts of thyme.

[0050] The preparation method of herbal tea of ​​the present invention is as follows:

[0051] (1) Put 20 parts by weight of white sugar into a sterilized container after high-temperature sterilization, add pure water, feed in steam for slight heat, fully stir and dissolve, then filter and store for later use;

[0052] (2) after the honey of 35 parts by weight is sterilized at high temperature, put it into a sterilized container, add pure water, fully stir, after dissolving, filter and store for subsequent use;

[0053] (3) distilling 20 parts of Thyme japonica by weight, extracting the distillate, and airtightly preserving it for subsequ...

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PUM

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Abstract

The invention relates to a ginseng cool tea drink and its preparing process, wherein the drink comprises the following raw materials (by weight portion): ginseng 15-25 parts, red date 10-20 parts, cogongrass rhizome 10-15 parts, licorice root 5-15 parts, sterculia seed 5-15 part, chrysanthemum flower 5-15 parts, radix isatidis 10-20 parts, white sugar 10-20 parts, bee honey 25-35 parts, Pittosporum pentandrum (Blanco) Merr. 10-20 parts.

Description

technical field [0001] The invention relates to a ginseng herbal tea, which belongs to the technical field of tea, and also relates to a preparation method of the ginseng herbal tea. Background technique [0002] Herbal tea has a certain effect of disease prevention and treatment, especially in summer, as the temperature rises, the human body sweats more. All kinds of herbal tea generally have the functions of clearing away heat, promoting body fluid and relieving heat, and are effective supplements for the human body. Moisture and inorganic salts, a good drink to prevent heatstroke. In the south of our country, it has become a habit for people to drink herbal tea. The common problem of existing various herbal teas is that foaming, sourness, and change of taste will occur within 4 hours after brewing and drinking, and it is not suitable to continue Drinking, this is because some substances that cause tea to deteriorate are not removed in the current technology. In addition...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/30A23L2/38A61K36/18A61K36/899A61K36/258A61K36/725A61K36/484A61K36/287A61K36/31A23G3/34A23L1/08A61P43/00A23F3/34
Inventor 王京
Owner 王京
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