A Chinese medicine composition having both medicinal and edible properties, and its preparation method and application

Abstract

The present invention relates to the technical field of health tea, and in particular to a Chinese medicine composition that is both a medicine and food, and a preparation method and application thereof. The Chinese medicine composition comprises the following raw materials: wolfberry, orange peel, chrysanthemum, mulberry leaf, mint, cassia seed, honeysuckle and forsythia leaf. The Chinese medicine composition not only has the effects of preventing heatstroke and cooling down, clearing away heat and detoxifying, but also has the effects of clearing the liver and improving eyesight, is suitable for a wide range of people, and is especially suitable for daily drinking by people who work overtime and stay up late, and has a pleasant appearance, smell, color and taste after brewing.

Description

Technical Field

[0001] The invention relates to the technical field of health tea, and in particular to a Chinese medicine composition having both medicinal and edible properties, and a preparation method and application thereof. Background Art

[0002] In hot seasons or high temperature environments, if the body does not take in enough water or loses a lot of water, it is easy to cause internal heat and cause dizziness, chest tightness, fever, arrhythmia, loss of appetite, poor spirits, weakness in the limbs, etc. Eating hot foods, lack of sleep, excessive fatigue, irregular work and rest, negative emotions and other factors can also induce internal heat. If the body's immunity is low, internal heat can also cause various diseases. Dietary intervention is one of the effective ways to regulate the body to restore a healthy state, such as changing the diet structure or using foods or beverages with health functions.

[0003] Substitute tea refers to the leaves, flowers, fruits, rhizomes, etc. of plants that are both medicinal and edible or can be used for health food, which are blended and processed in a certain proportion, packaged in small bags, and a common name for a class of products that adopt a drinking method similar to tea (drinking by soaking, boiling, etc.). It is increasingly favored for its advantages such as no toxic side effects, low irritation, and good taste, and has a broad market prospect. The differences in the formula and preparation method of substitute tea make the effects that can be achieved different, and the needs of different groups of people can be met through reasonable formulas and preparation processes. However, the smell and taste of the tea brewed by substitute tea are often only good during the first brewing, and the second brewing is still acceptable or significantly reduced, and the third brewing is greatly discounted, and even the taste is not good. In particular, substitute tea made from Chinese medicine that is both medicinal and edible, the Chinese medicine component may have a certain bitter taste. After two brewings, the components with taste correction are basically dispersed, and it is particularly bitter in the third and subsequent brewing processes. Summary of the invention

[0004] In view of the technical problem that the existing Chinese medicine substitute tea has a poor taste during the third and subsequent brewing processes, the present invention provides a Chinese medicine composition with both medicinal and edible properties, and a preparation method and application thereof.

[0005] In order to achieve the above-mentioned object of the invention, the embodiment of the present invention adopts the following technical solution:

[0006] On the one hand, an embodiment of the present invention provides a Chinese medicine composition that is both medicine and food, comprising the following raw materials in proportions by weight: 0.62-1.12 parts of wolfberry, 0.45-0.95 parts of orange peel, 0.65-0.7 parts of chrysanthemum, 0.45-0.55 parts of mulberry leaves, 0.43-0.47 parts of mint, 0.35-0.45 parts of cassia seeds, 0.25-0.35 parts of honeysuckle and 0.08-0.12 parts of forsythia leaves.

[0007] In the Chinese medicine composition of medicine and food provided by the present invention: wolfberry nourishes the kidney, moistens the lung, tonifies the liver, improves eyesight, calms the nerves, and can replenish the deficiency of essence; tangerine peel regulates qi and strengthens the spleen, regulates the middle, dries dampness, and resolves phlegm; chrysanthemum dispels wind and heat, soothes the liver and improves eyesight, clears away heat and detoxifies, soothes the heart and calms the nerves; mulberry leaf dispels wind and heat, clears the lungs and moistens dryness, soothes the liver and improves eyesight, cools blood and stops bleeding, benefits the five internal organs, and unblocks joints; peppermint is spicy and fragrant, dispels wind and heat, clears and benefits the head, relieves sore throat and clears rashes, and soothes the liver and promotes qi; cassia seed clears the liver and improves eyesight, moistens the intestines and promotes bowel movements, benefits the kidney, and promotes diuresis; honeysuckle clears heat and detoxifies, and reduces inflammation and swelling; forsythia leaf clears heat and detoxifies, reduces fire, promotes fluid production and quenches thirst, and relieves sore throat and moisturizes the throat. The present invention obtains the Chinese medicine composition of medicine and food provided by the present invention through a large number of raw material type screening experiments and dosage ratio research. The Chinese medicine composition not only has the effects of preventing heatstroke and cooling down, clearing away heat and detoxifying, and is helpful to dispel heat and reduce heat, but also has the effect of clearing the liver and improving eyesight, and has a certain preventive and alleviating effect on dry eyes, astringent eyes, swollen eyes, blurred vision, and the like caused by overloaded eyes. Therefore, the Chinese medicine composition of medicine and food is widely applicable to the population, especially suitable for daily drinking by people who work overtime and stay up late. In addition, the Chinese medicine composition obtained by the above raw materials within the above ratio range also has a pleasant appearance, smell, color and taste after brewing, and still has a good smell and taste after brewing more than three times.

[0008] Preferably, the edible and medicinal Chinese medicine composition comprises the following raw materials in the following weight proportions: 0.62-1.12 parts of wolfberry, 0.45-0.95 parts of orange peel, 0.68 parts of chrysanthemum, 0.5 parts of mulberry leaves, 0.45 parts of mint, 0.4 parts of cassia seeds, 0.3 parts of honeysuckle and 0.1 parts of forsythia leaves.

[0009] Preferably, the edible and medicinal Chinese medicine composition comprises the following raw materials in the following weight proportions: 0.87 parts of wolfberry, 0.7 parts of orange peel, 0.68 parts of chrysanthemum, 0.5 parts of mulberry leaves, 0.45 parts of mint, 0.4 parts of cassia seeds, 0.3 parts of honeysuckle and 0.1 parts of forsythia leaves.

[0010] In a second aspect, an embodiment of the present invention also provides a method for preparing the above-mentioned edible and medicinal Chinese medicine composition, comprising the following operations: drying wolfberry, tangerine peel, chrysanthemum, mulberry leaf, mint, cassia seed, honeysuckle and forsythia leaf respectively to a moisture content of ≤3.0%, removing impurities and inferior raw materials, and after ultraviolet sterilization, weighing the processed raw materials according to the raw material ratio in the above-mentioned edible and medicinal Chinese medicine composition, mixing them evenly, to obtain the edible and medicinal Chinese medicine composition.

[0011] Preferably, the drying method is microwave drying. Microwaves can penetrate the interior of the raw material and heat it as a whole, causing the interior and surface of the raw material to heat up simultaneously in a very short time, and the interior temperature is higher than the surface, so that a large amount of water diffuses from the interior of the raw material to the surface and evaporates to achieve drying, with high drying efficiency and short time required.

[0012] Preferably, the microwave power for drying the wolfberry is 950-1000W. At this power, the drying time required is short, the appearance and color of the wolfberry are not damaged, and the effective ingredients such as carotene, ascorbic acid, niacin, riboflavin, thiamine, etc. in the wolfberry are preserved to a large extent.

[0013] The method for drying the orange peel is as follows: crushing the orange peel to a particle size of 0.3-0.8 cm, microwave drying at a power of 1-1.5 kW for 30-50 seconds, cooling naturally to 20-30° C., and repeating the operation of microwave drying at a power of 1-1.5 kW for 30-50 seconds and cooling naturally to 20-30° C. alternately until the moisture content is ≤3.0%. The microwave power and drying time of the method are matched, and the volatile oil and other effective components in the orange peel can be preserved to a large extent, and can be slowly released during the brewing process, which is helpful to improve the smell and taste of the Chinese medicine composition during multiple brewing processes. In addition, the method requires a short drying time, has a high drying efficiency, and the obtained dried product has good color and appearance.

[0014] The method for drying the chrysanthemum is as follows: the chrysanthemum is subjected to microwave drying at a power of 915 to 930 W for 20 to 30 seconds, cooled naturally to 20 to 30° C., and the operation of alternately performing microwave drying at a power of 915 to 930 W for 20 to 30 seconds and cooling naturally to 20 to 30° C. is repeated until the moisture content is ≤3.0%. The drying time, microwave power and intermittent drying method can prevent the petals from being scorched and atrophied, and can preserve the effective components in the chrysanthemum to a large extent, and the release speed of the effective components is slowed down, so that the effective components can be released each time they are brewed, which is helpful to maintain the fresh fragrance of the Chinese medicine composition during multiple brewing processes.

[0015] The method for drying the mulberry leaves is: drying the mulberry leaves by microwave at a power of 915-930W for 40-50s, and then drying the mulberry leaves by microwave at a power of 1-1.2kW until the moisture content is ≤3.0%. The combination of the above drying time and microwave power can keep the dried mulberry leaves in good color and preserve the effective ingredients in the mulberry leaves to a large extent.

[0016] The method for drying the mint is: drying the mint by microwave at a power of 915-930W for 30-35s, and then drying the mint by microwave at a power of 1-1.2kW until the moisture content is ≤3.0%. The combination of the above drying time and microwave power can keep the dried mint leaves in good color, and can slowly release components such as volatile oil in water, which helps the Chinese medicine composition to still have a certain mint cooling feeling after multiple brewing.

[0017] The microwave power for drying the Cassia seeds is 1.5-2.5 kW, which can reduce the moisture in the Cassia seeds quickly and preserve the effective components in the Cassia seeds to a greater extent.

[0018] The microwave power for drying the honeysuckle is 980-1200 W. At this power, the moisture in the honeysuckle can be quickly reduced and its morphology can be maintained, and the effective ingredients for clearing away heat and detoxifying in the honeysuckle are less damaged during the drying process.

[0019] The method for drying the forsythia leaves is: microwave drying the forsythia leaves at a power of 950-1000W for 30-35s, and then microwave drying the forsythia leaves at a power of 1-1.2kW until the moisture content is ≤3.0%. The above drying time and microwave power can largely preserve the heat-clearing and detoxifying components in the forsythia leaves, and the obtained dried product has a good color.

[0020] When the preparation method combines the microwave drying methods of the above raw materials, the obtained product has the best appearance. During the first three boiling water brewings (each time for 10 to 15 minutes), the product has a fresh smell, bright color, and a sweet and sour taste. In the subsequent boiling water brewing process, the product still has a sweet smell and a sweet and sour taste, and has almost no bitterness.

[0021] In a third aspect, an embodiment of the present invention further provides the use of the above-mentioned Chinese medicine composition for food and medicine in the preparation of mixed tea substitutes.

[0022] The above-mentioned Chinese medicine and food composition has the effects of preventing heatstroke and cooling down, clearing away heat and detoxifying, clearing the liver and improving eyesight, and has better appearance, smell, color and taste after being brewed with boiling water, and has good performance as a substitute tea. After being made into a substitute tea, it is easier to take and brew.

[0023] In a fourth aspect, the present invention also provides a mixed substitute tea for heatstroke prevention and cooling, comprising the above-mentioned Chinese medicine composition and rock sugar. The rock sugar has a flavoring effect, and can be used together with sweet ingredients such as orange peel and wolfberry in the Chinese medicine composition to further improve the taste.

[0024] The preparation method of the substitute tea preferably adopts the following operation: wolfberry, orange peel, chrysanthemum, mulberry leaf, mint, cassia seed, honeysuckle and forsythia leaf are dried to a moisture content of ≤3.0% according to the microwave drying method of each raw material in the preparation method of the above-mentioned Chinese medicine composition with medicinal and edible properties, and crystal sugar is crushed to a particle size of 0.5-1.0 cm. After ultraviolet sterilization, the processed raw materials and crystal sugar are weighed according to the raw material ratio of the above-mentioned Chinese medicine composition with medicinal and edible properties, and mixed evenly to obtain the mixed substitute tea for heatstroke prevention and cooling. The obtained substitute tea can be further packed into tea bags for easy use and tea brewing.

[0025] Preferably, the weight proportion of the rock sugar is 5.5 to 6.5 parts.

[0026] Preferably, the weight proportion of the rock sugar is 6 parts. DETAILED DESCRIPTION

[0027] In order to make the purpose, technical scheme and advantages of the present invention clearer, the present invention is further described in detail below in conjunction with specific embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention. The experimental methods used in the following examples are conventional methods in the art unless otherwise specified.

[0028] The wolfberry, orange peel, chrysanthemum (the chrysanthemum in the following embodiments is tribute chrysanthemum), mulberry leaf, mint, cassia seed and honeysuckle used in the following examples all comply with the relevant provisions under each medicinal material item of the main text of the Chinese Pharmacopoeia (2015 edition) Volume I.

[0029] Unless otherwise specified, the raw materials, reagents, etc. used in the following examples were obtained from commercial sources.

[0030] Example

[0031] The embodiments of the present invention provide a Chinese medicine composition that is both a medicine and a food. The raw material composition of each embodiment is shown in Table 1.

[0032] Table 1 Raw material composition of the Chinese medicine composition of each embodiment

[0033]

[0034]

[0035] The present invention also provides a method for preparing the Chinese medicine composition of the above embodiment: respectively drying wolfberry, orange peel, chrysanthemum, mulberry leaf, mint, cassia seed, honeysuckle and forsythia leaf with microwaves to a moisture content of ≤3.0%, selecting, removing impurities and inferior raw materials, sterilizing with ultraviolet light for 30 minutes, weighing the processed raw materials according to the raw material ratio in Table 1, and mixing them evenly to obtain the composition. The microwave drying method of each raw material is as follows:

[0036] Dry the wolfberry in a microwave oven at a power of 950-1000 W until the moisture content is ≤ 3.0%;

[0037] The orange peel is crushed into particles of 0.3-0.8 cm, microwave-dried at 1-1.5 kW for 30-50 seconds, cooled naturally to 20-30° C., and the operation of microwave-drying at 1-1.5 kW for 30-50 seconds and cooling naturally to 20-30° C. is repeated alternately until the moisture content is ≤3.0%;

[0038] Microwave drying the chrysanthemum at a power of 915 to 930 W for 20 to 30 seconds, cooling naturally to 20 to 30° C., and repeating the operation of microwave drying at a power of 915 to 930 W for 20 to 30 seconds and cooling naturally to 20 to 30° C. alternately until the moisture content is ≤ 3.0%;

[0039] The mulberry leaves were microwave-dried at a power of 915 to 930 W for 40 to 50 seconds, and then microwave-dried at a power of 1 to 1.2 kW until the moisture content was ≤ 3.0%;

[0040] Microwave drying the mint at a power of 915 to 930 W for 30 to 35 seconds, and then microwave drying at a power of 1 to 1.2 kW until the moisture content is ≤ 3.0%;

[0041] Drying Cassia seed by microwave at 1.5-2.5 kW power until the moisture content is ≤3.0%;

[0042] Dry the honeysuckle in a microwave oven at a power of 980 to 1200 W until the moisture content is ≤ 3.0%;

[0043] The forsythia leaves are microwave dried at a power of 950 to 1000 W for 30 to 35 seconds, and then microwave dried at a power of 1 to 1.2 kW until the moisture content is ≤ 3.0%.

[0044] The microwave drying parameters of each raw material in each embodiment are shown in Table 2.

[0045] Table 2 Preparation parameters of each example

[0046]

[0047] The embodiments of the present invention provide a mixed substitute tea for preventing heatstroke and cooling down. The raw material composition of each embodiment is shown in Table 3.

[0048] Table 3 Raw material composition of mixed substitute tea for heatstroke prevention and cooling in various embodiments

[0049]

[0050]

[0051] The embodiment of the present invention also provides a method for preparing the mixed substitute tea for heatstroke prevention and cooling in the above embodiment: wolfberry, orange peel, chrysanthemum, mulberry leaf, mint, cassia seed, honeysuckle and forsythia leaf are respectively microwave-dried according to the drying method of Example 1 to a moisture content of ≤3.0%, crystal sugar is crushed, and the part with a particle size of 0.5 to 1 cm is retained. After ultraviolet sterilization for 30 minutes, the processed raw materials are weighed according to the raw material ratio in the above Table 3, mixed evenly, and packed into tea bags according to the packaging specification of 10 g / bag.

[0052] Comparative Example

[0053] The comparative examples of the present invention provide a mixed substitute tea for heatstroke prevention and cooling. Since rock sugar has a great influence on the sweetness of the substitute tea, the amount of rock sugar, wolfberry, and orange peel is adjusted in comparative examples 1 and 2 on the basis of Example 6; since mint has a unique cooling feeling, the change in the amount added has a great influence on the overall flavor of the substitute tea, so the amount of mint and wolfberry is adjusted in comparative examples 3 and 4 on the basis of Example 6. The raw material compositions of comparative examples 1 to 4 are shown in Table 4.

[0054] Table 4 Raw material composition of heatstroke prevention and cooling mixed substitute tea in each comparative example

[0055] raw material Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 crystal sugar 5 7 6 6 Wolfberry 1.37 0.37 0.92 0.82 Orange peel 1.2 0.2 0.7 0.7 chrysanthemum 0.68 0.68 0.68 0.68 Mulberry Leaves 0.5 0.5 0.5 0.5 Mint 0.45 0.45 0.4 0.5 Cassia seed 0.4 0.4 0.4 0.4 honeysuckle 0.3 0.3 0.3 0.3 Forsythia Leaves 0.1 0.1 0.1 0.1

[0056] Comparative Examples 5 to 7 use the same raw material composition as Example 6. It is found that the specific parameters of microwave drying have an impact on the state of the raw materials, their smell and appearance, especially on orange peel, chrysanthemum and mint. Therefore, the drying methods of orange peel, chrysanthemum and mint are changed in Comparative Examples 5 to 7 respectively. The drying methods of the remaining raw materials are the same as those of Example 1, and the preparation method of the substitute tea is the same as that of Example 6. The microwave drying method of orange peel in Comparative Example 5 is: the orange peel is crushed to a particle size of 0.3 to 0.8 cm, and microwave drying is performed at a power of 1 to 1.5 kW to a moisture content of ≤3.0%. The drying method of chrysanthemum in Comparative Example 6 is: the chrysanthemum is microwave dried at a power of 915 to 930 W to a moisture content of ≤3.0%. The drying method of mint in Comparative Example 7 is: the mint is microwave dried at a power of 1 to 1.2 kW to a moisture content of ≤3.0%.

[0057] Effect example

[0058] In order to identify the quality of the mixed substitute tea for heatstroke prevention and cooling provided by the present invention, a 10-member evaluation team composed of professionals conducted a sensory evaluation experiment on the samples prepared in Examples 6 to 10 and the samples prepared in Comparative Examples 1 to 7:

[0059] Experimental method: Brew with boiling water five times, using 200mL of boiling water for 15 minutes each time and then taking out the tea bag.

[0060] According to the appearance, smell, color, texture state after boiling water brewing and taste of each substitute tea, the substitute tea used for the first, third and fifth brewing and the resulting tea water were given a comprehensive sensory score. The calculation method of the comprehensive score is as follows: the full score of the five assessment indicators is 100 points, and the weight of each indicator in the evaluation system is 20%. The score of each indicator is multiplied by the weight ratio, and the scores are added to get the comprehensive score. The specific results are shown in the table below:

[0061] Table 5 Comprehensive evaluation results of substitute tea (first brewing)

[0062]

[0063]

[0064] From the above test results, it can be seen that the substitute tea prepared by the formula and preparation method of Examples 6 to 8 has the appearance, smell, and color that the variety should have. After brewing with boiling water, the texture is in good condition and has the flavor of the variety. The sensory evaluation expert score is above 90 points, and all indicators are better than the standard requirements, indicating that the substitute tea prepared by this formula has good performance and is suitable for industrial large-scale production and wide promotion. The substitute tea prepared by the formula and preparation method of Examples 9 and 10 also received a high score. The expert scores of the samples prepared in Comparative Examples 1 to 7 were all below 80 points, indicating that changing the proportion of ingredients and the preparation method will have a greater impact on the appearance, smell, color, texture, taste, etc. of the substitute tea, and directly affect the quality of the product.

[0065] Table 6 Comprehensive evaluation results of substitute tea (third brewing)

[0066] Group 1 2 3 4 5 6 7 8 9 10 Average comprehensive score Example 6 87 84 88 91 86 84 89 90 88 84 87.1 Example 7 86 82 85 92 84 87 85 92 86 87 86.6 Example 8 88 83 84 91 85 86 86 91 85 90 86.9 Example 9 87 86 84 90 83 84 85 90 83 87 85.9 Example 10 85 86 83 89 82 85 85 89 83 85 85.2 Comparative Example 1 75 78 76 73 71 72 72 73 70 68 72.8 Comparative Example 2 72 73 71 73 75 72 71 72 69 69 71.7 Comparative Example 3 74 71 72 74 67 64 62 67 65 62 67.8 Comparative Example 4 75 71 73 70 62 64 60 63 64 60 66.2 Comparative Example 5 72 73 73 68 66 62 62 66 62 61 66.5 Comparative Example 6 72 77 72 71 64 62 64 65 62 62 67.1 Comparative Example 7 73 72 77 71 62 65 61 62 65 62 67.0

[0067] Table 7 Comprehensive evaluation results of substitute tea (fifth brewing)

[0068]

[0069]

[0070] It can be seen from Tables 6 and 7 that the substitute tea obtained in the present embodiment still has a high sensory score after multiple brewing, while the substitute tea obtained in the comparative example has a significantly lower sensory score than the substitute tea obtained in the embodiment after multiple brewing due to changes in the formula and preparation method.

[0071] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modification, equivalent substitution or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A Chinese medicine composition that is both edible and medicinal, characterized in that: The invention comprises the following raw materials in proportion by weight: 0.62-1.12 parts of wolfberry, 0.45-0.95 parts of orange peel, 0.65-0.7 parts of chrysanthemum, 0.45-0.55 parts of mulberry leaf, 0.43-0.47 parts of mint, 0.35-0.45 parts of cassia seed, 0.25-0.35 parts of honeysuckle and 0.08-0.12 parts of forsythia leaf; The preparation method of the edible and medicinal Chinese medicine composition comprises the following operations: drying wolfberry, orange peel, chrysanthemum, mulberry leaf, mint, cassia seed, honeysuckle and forsythia leaf respectively to a moisture content of ≤3.0%, removing impurities and inferior raw materials, sterilizing with ultraviolet light, weighing the processed raw materials according to the raw material ratio in the edible and medicinal Chinese medicine composition, mixing them evenly, and obtaining the edible and medicinal Chinese medicine composition; The method for drying the orange peel is as follows: crushing the orange peel into particles with a diameter of 0.3-0.8 cm, drying the orange peel with a microwave at a power of 1-1.5 kW for 30-50 seconds, cooling the orange peel naturally to 20-30° C., and repeating the operation of drying the orange peel with a microwave at a power of 1-1.5 kW for 30-50 seconds and cooling the orange peel naturally to 20-30° C. alternately until the moisture content is ≤3.0%; The method for drying the chrysanthemum is: drying the chrysanthemum with microwaves at a power of 915-930 W for 20-30 seconds, cooling the chrysanthemum naturally to 20-30° C., and repeating the operation of drying the chrysanthemum with microwaves at a power of 915-930 W for 20-30 seconds and cooling the chrysanthemum naturally to 20-30° C. alternately until the moisture content is ≤3.0%; The method for drying the mint is as follows: drying the mint by microwave at a power of 915-930 W for 30-35 seconds, and then drying the mint by microwave at a power of 1-1.2 kW until the moisture content is less than or equal to 3.0%.

2. The Chinese medicine composition of claim 1, characterized in that: The invention comprises the following raw materials in proportion by weight: 0.62-1.12 parts of wolfberry, 0.45-0.95 parts of orange peel, 0.68 parts of chrysanthemum, 0.5 parts of mulberry leaves, 0.45 parts of mint, 0.4 parts of cassia seeds, 0.3 parts of honeysuckle and 0.1 parts of forsythia leaves.

3. The Chinese medicine composition of claim 2, characterized in that: The invention comprises the following raw materials in proportion by weight: 0.87 parts of wolfberry, 0.7 parts of orange peel, 0.68 parts of chrysanthemum, 0.5 parts of mulberry leaf, 0.45 parts of mint, 0.4 parts of cassia seed, 0.3 parts of honeysuckle and 0.1 parts of forsythia leaf.

4. Use of the Chinese medicinal composition of any one of claims 1 to 3 in the preparation of mixed tea substitutes.

5. A mixed substitute tea for heatstroke prevention and cooling, characterized in that: The invention comprises the Chinese medicine composition of any one of claims 1 to 3 and crystal sugar.

6. The mixed substitute tea for heatstroke prevention and cooling according to claim 5, characterized in that: The weight proportion of the rock sugar is 5.5 to 6.5 parts.

7. The mixed substitute tea for heatstroke prevention and cooling according to claim 6, characterized in that: The weight proportion of the rock sugar is 6 parts.

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