Sterculia lychnophora herbal tea and preparation method thereof

Abstract

The invention provides scaphium scaphigerum herbal tea and a preparation method thereof, and belongs to the technical field of herbal tea. The herbal tea solves the technical problems that existing herbal tea cannot relieve throat pain and possibly has toxicity and the like. The scaphium scaphigerum herbal tea consists of the following components in parts by weight: 17-19 parts of scaphium scaphigerum, 16-18 parts of chrysanthemum, 11-13 parts of mint, 10-12 parts of momordica grosvenori, 9-11 parts of pericarpium citri reticulatae, 2-4 parts of dendrobium candidum flowers, 1-3 parts of medlar and 100-200 parts of white sugar. All the components are prepared from medicinal and edible raw materials, so that toxicity cannot be generated, and the beverage is safe to drink; the scaphium scaphigerum herbal tea selects the scaphium scaphigerum and the chrysanthemum as main materials, selects the mint, the momordica grosvenori, the pericarpium citri reticulatae, the dendrobium candidum flowers and the medlar as auxiliary materials, has the effects of clearing away the lung-heat, relieving sore throat, diminishing inflammation and reducing phlegm, and meanwhile, the mint, the pericarpium citri reticulatae, the dendrobium candidum flowers and the medlar are added, so that the taste can be improved, and the scaphium scaphigerum herbal tea is tasty, refreshing, fine and smooth in texture, smooth in mouth feel and fresh, sweet and not greasy.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of herbal tea production, and particularly relates to a Herba Solmsii and a preparation method thereof. BACKGROUND

[0002] Herbal tea is a kind of beverage popular in the south of China. Because of the hot weather and humid climate in the south, there has been malaria since ancient times. Therefore, in folk, Chinese herbal medicines with cold and cool properties, which can dispel heat, relieve heat, and dispel dampness, are popularly boiled to drink. Therefore, most of the existing herbal teas only have the effects of dispelling heat, quenching thirst, and removing heat and toxins, but have no good effect on relieving swollen and painful throat. At the same time, some pure medicinal Chinese herbal medicines are added to the existing herbal tea. Because many people who boil do not have corresponding pharmacological knowledge, the herbal tea after boiling may have certain toxicity while having cold and cool properties, and may cause illness or aggravate the disease after being drunk.

[0003] Therefore, how to provide a herbal tea capable of relieving swollen and painful throat and having no toxicity has become a technical problem to be solved urgently. SUMMARY

[0004] In view of the deficiencies in the prior art, the purpose of the present application is to provide a Herba Solmsii capable of relieving swollen and painful throat and having no toxicity and a preparation method thereof.

[0005] The purpose of the present application can be achieved by the following technical solutions.

[0006] A Herba Solmsii, characterized in that it is composed of the following components in parts by weight: Herba Solmsii 17-19, chrysanthemum 16-18, mint 11-13, momordica grosvenori 10-12, dried tangerine or orange peel 9-11, dendrobium officinale flower 2-4, medlar 1-3, and white sugar 100-200.

[0007] Preferably, the Herba Solmsii is composed of the following components in parts by weight: Herba Solmsii 18, chrysanthemum 17, mint 12, momordica grosvenori 11, dried tangerine or orange peel 10, dendrobium officinale flower 3, medlar 2, and white sugar 100 or 150 or 200.

[0008] All the components in the Herba Solmsii are made of raw materials for both medicine and food, and will not produce toxicity, and are safe to drink. The Herba Solmsii selects Herba Solmsii and chrysanthemum as main materials, and selects mint, momordica grosvenori, dried tangerine or orange peel, dendrobium officinale flower, and medlar as auxiliary materials, has the effects of clearing lung and benefiting throat, and reducing inflammation and reducing phlegm. At the same time, the addition of mint, dried tangerine or orange peel, dendrobium officinale flower, and medlar can also improve the taste, so that the Herba Solmsii has a refreshing and delicate texture, and is smooth and sweet without being greasy.

[0009] A preparation method of a Herba Solmsii, characterized in that it comprises the following steps:

[0010] (1), the plant raw materials of the acceptance of the after weighing by weight parts fat, chrysanthemum, mint, momordica grosvenori, dried tangerine or orange peel, dendrobium officinale flower and medlar, then using pure water to the plant raw materials are weighed and washed, remove the dust and foreign matter on the plant surface;

[0011] (2), the plant raw materials after cleaning are put into the extraction container, 2-4 times of pure water is added, and then pressure cooking is carried out for 30-60 minutes, the cooking temperature is 150°-170°, then the liquid after cooking is filtered to obtain the cooking liquid;

[0012] (3), the white sugar is dissolved in the appropriate amount of pure water to obtain high concentration of white sugar water, and then the white sugar water is filtered;

[0013] (4), the cooking liquid prepared in step (2), the white sugar water prepared in step (3) and pure water are injected into the mixing tank in proportion, mixed and filtered again to obtain the blending liquid, and the blending liquid is transported to the storage tank for temporary storage;

[0014] (5), the blending liquid in the storage tank is taken out and heated and sterilized, then the heated blending liquid is filled into the packaging box through the filling machine, then nitrogen is injected into the packaging box containing the blending liquid and sealed;

[0015] (6), the sealed packaging box is subjected to online liquid level detection and online pressure detection in turn, and then is loaded into the steaming basket;

[0016] (7), the steaming basket containing the packaging box is sent into the sterilization pot for sterilization treatment, and then the steaming basket is taken out of the sterilization pot, and the packaging box is taken out of the steaming basket;

[0017] (8), after removing the water stains on the cover, online pressure detection is carried out again, then the water stains on the bottom of the box are removed, and online code spraying detection is carried out;

[0018] (9), the packaging box is put into the carton, and then the carton is sealed, the whole carton weight is detected, and the carton code is sprayed;

[0019] (10), the carton is stacked.

[0020] The pure water in the above steps (1), (2) and (3) is obtained by filtering tap water, including the following steps:

[0021] ①, primary filtration: the tap water is heated to boiling to remove organic matter in the water, and then the 1mm or more foreign matter in the tap water is filtered out through the coarse filter screen;

[0022] ②, pre-activated carbon filtration: the color, odor, chlorine ion, organic matter and heavy metal in the tap water are adsorbed by activated carbon;

[0023] ③, RO reverse osmosis filtration: through the RO reverse osmosis membrane to the activated carbon treated tap water further filtration, the bacteria, viruses and heavy metals and other harmful substances in tap water are completely filtered out;

[0024] ④, post active carbon filtration: through the silver-loaded activated carbon to the tap water further treatment, adsorb the peculiar smell and impurities in tap water, get pure water.

[0025] The preparation method in this paper, the tap water is filtered four times, can be well removed the impurities, bacteria, viruses and peculiar smell in tap water, and the last post active carbon filter can also improve the taste of pure water, so that the taste of the prepared fat sea tea is better.

[0026] In the preparation method of the fat sea tea, the plant raw material is cut into slices, silk or crushed before being put into the extraction container, and then put into the extraction container for high temperature boiling.

[0027] The plant raw material is cut into slices, silk or crushed before being put into the extraction container, so that the effective components in the plant raw material can be extracted faster and more, which helps to improve the utilization rate of plant raw materials.

[0028] In the preparation method of the fat sea tea, the plant raw material is cut into slices, silk or crushed before being put into the extraction container, and then put into the extraction container for high temperature boiling.

[0029] The multi-stage filtration in the preparation method can not only filter out the residues of the boiled plant raw material, but also reduce the replacement frequency of large mesh filter, improve the filtration efficiency and reduce the filtration cost.

[0030] In the preparation method of the fat sea tea, the weight ratio of white sugar and pure water is 2:1 in step (3); further, the blending liquid in step (4) is divided into micro sugar, less sugar and standard sugar three grades, when the blending liquid of micro sugar is blended, the three of boiling liquid, white sugar water and pure water are mixed in the ratio of 9:6:25 by weight; when the blending liquid of less sugar is blended, the three of boiling liquid, white sugar water and pure water are mixed in the ratio of 9:9:22 by weight; when the blending liquid of standard sugar is blended, the three of boiling liquid, white sugar water and pure water are mixed in the ratio of 9:12:19 by weight; the blending liquid in step (4) also includes special thick grade, when the blending liquid of special thick grade is blended, the three of boiling liquid, white sugar and pure water are mixed in the ratio of 12:12:16 by weight.

[0031] By adjusting the proportion of the decocting liquid, the white sugar water and the pure water, a dispensing liquid with different sweetness or different concentration is obtained, so that the user can select the favorite taste according to the own demand and preference.

[0032] Compared with the prior art, the technical effects of the present application are:

[0033] All the ingredients in the present application are made of raw materials for both medicine and food, and no toxicity is produced, so that the present application is safe for drinking; the present fat sea herbal tea selects fat sea and chrysanthemum as main materials, and selects mint, monk fruit, dried tangerine or orange peel, dendrobium officinale flower and medlar as auxiliary materials, has the effects of clearing lung and benefiting throat, eliminating inflammation and reducing sputum, and the addition of mint, dried tangerine or orange peel, dendrobium officinale flower and medlar can also improve the taste, so that the present fat sea herbal tea has a refreshing and delicate texture, and is smooth in mouth, clean and sweet without being greasy. BRIEF DESCRIPTION OF DRAWINGS

[0034] Figure 1 is a flow chart of the present application.

[0035] Figure 2 is a filtering flow chart of the pure water of the present application. DETAILED DESCRIPTION

[0036] The following is a specific embodiment of the present application and further describes the technical solution of the present application in combination with the drawings, but the present application is not limited to these embodiments.

[0037] The present fat sea herbal tea is composed of the following components by weight: fat sea 17-19, chrysanthemum 16-18, mint 11-13, monk fruit 10-12, dried tangerine or orange peel 9-11, dendrobium officinale flower 2-4, medlar 1-3, and white sugar 100-200. Preferably, the present fat sea herbal tea formula is composed of the following components by weight: fat sea 18, chrysanthemum 17, mint 12, monk fruit 11, dried tangerine or orange peel 10, dendrobium officinale flower 3, medlar 2, and white sugar 100 or 150 or 200. All the ingredients in the present fat sea herbal tea are made of raw materials for both medicine and food, and no toxicity is produced, so that the present application is safe for drinking; the present fat sea herbal tea selects fat sea and chrysanthemum as main materials, and selects mint, monk fruit, dried tangerine or orange peel, dendrobium officinale flower and medlar as auxiliary materials, has the effects of clearing lung and benefiting throat, eliminating inflammation and reducing sputum, and the addition of mint, dried tangerine or orange peel, dendrobium officinale flower and medlar can also improve the taste, so that the present fat sea herbal tea has a refreshing and delicate texture, and is smooth in mouth, clean and sweet without being greasy.

[0038] The components of the fat sea herbal tea have the effects of clearing heat and moistening lung, benefiting throat and eliminating inflammation and detoxification; the chrysanthemum has the effects of dispelling wind and heat, calming liver and clearing vision; the momordica grosvenori is cool and has the effects of clearing lung and benefiting throat, resolving phlegm and relieving cough, moistening intestine and defecation, and is used for treating cough, sore throat and constipation; the dried tangerine or orange peel has the effects of regulating qi, invigorating spleen, drying dampness and resolving phlegm; the dendrobium officinale flower contains various volatile oils and has the effects of relieving mental stress, fatigue, irritability and depression, and has good taste and health care effects; the medlar has the effects of nourishing liver, tonifying kidney and moistening lung.

[0039] A preparation method of a fat sea herbal tea comprises the following steps:

[0040] (1) the plant raw materials of fat sea, chrysanthemum, mint, momordica grosvenori, dried tangerine or orange peel, dendrobium officinale flower and medlar are weighed according to weight parts, and then the weighed plant raw materials are cleaned with purified water to remove dust and foreign matters on the surface of the plants;

[0041] (2) the cleaned plant raw materials are sliced, shredded or crushed, and then are put into an extraction container, 2-4 times of purified water is added, and then is pressure cooked for 30-60 minutes, the cooking temperature is 150°-170°, then the cooked liquid is filtered through a filter screen or a filter cartridge, the mesh number of the filter screen or the filter cartridge is increased gradually, the mesh number of the last filter screen or the filter cartridge is greater than 300 meshes, and the cooked liquid is obtained after filtration; preferably, the above-mentioned is pressure cooked for 50 minutes with 3 times of purified water, and the cooking temperature is controlled at 160°;

[0042] (3) white granulated sugar is dissolved in half weight of purified water to obtain high-concentration white sugar water, and then the white sugar water is filtered;

[0043] (4) the cooked liquid obtained in step (2), the white sugar water obtained in step (3) and purified water are injected into a mixing tank according to a proportion, mixed and filtered again to obtain a blending liquid, and the blending liquid is transported into a storage tank for temporary storage;

[0044] (5) the blending liquid in the storage tank is taken out, heated and sterilized, then the heated blending liquid is filled into a packaging box through a filling machine, nitrogen is injected into the packaging box containing the blending liquid, and then the packaging box is sealed;

[0045] (6) the sealed packaging box is subjected to online liquid level detection and online pressure detection in sequence, and then is put into a steaming basket;

[0046] (7) the steaming basket containing the packaging box is sent into a sterilization pot for sterilization, and then the steaming basket is taken out from the sterilization pot, and the packaging box is taken out from the steaming basket;

[0047] (8) after the water stains on the top cover are removed, the online pressure detection is performed again; then the water stains on the bottom of the box are removed, and online code spraying detection is performed.

[0048] (9) Put the packaging box into the carton, and sequentially perform carton sealing, carton weight detection, and carton code spraying;

[0049] (10) Stack the cartons.

[0050] In step (2) of the preparation method of the Fat Sea herbal tea, the plant raw materials are first sliced, shredded or pulverized before being put into the extraction container, so that the effective components in the plant raw materials can be extracted more quickly and more completely, which helps to improve the utilization rate of the plant raw materials; the multi-stage filtration not only filters out the residues of the cooked plant raw materials, but also reduces the replacement frequency of the large mesh filter, improves the filtration efficiency and reduces the filtration cost.

[0051] The purified water in the above steps (1), (2) and (3) is obtained by filtering tap water, including the following steps:

[0052] ① Primary filtration: heat the tap water to boiling to remove organic matter in the water, and then filter out the magazines larger than 1 mm in the tap water through a coarse filter;

[0053] ② Pre-activated carbon filtration: adsorb color, odor, chlorine ions, organic matter and heavy metals in the tap water through activated carbon;

[0054] ③ RO reverse osmosis filtration: further filter the tap water treated by activated carbon through an RO reverse osmosis membrane to completely filter out harmful substances such as bacteria, viruses and heavy metals in the tap water;

[0055] ④ Post-activated carbon filtration: further treat the tap water by silver-loaded activated carbon to adsorb odors and impurities in the tap water to obtain purified water. In the present preparation method, the tap water is filtered four times to effectively remove impurities, bacteria, viruses and odors in the tap water, and the post-activated carbon filtration can also improve the taste of the purified water, so that the Fat Sea herbal tea prepared finally has a better taste.

[0056] Further, the preparation method of the Fat Sea herbal tea can prepare at least four kinds of Fat Sea herbal tea with different tastes: a light sugar version, a less sugar version, a standard version and a strong version.

[0057] The cooking liquid, white sugar water and pure water of the micro-sugar version are mixed in a ratio of 9:6:25 by weight; the cooking liquid, white sugar water and pure water of the less-sugar version are mixed in a ratio of 9:9:22 by weight; the cooking liquid, white sugar water and pure water of the standard version are mixed in a ratio of 9:12:19 by weight; and the cooking liquid, white sugar and pure water of the extra-concentrated version are mixed in a ratio of 12:12:16 by weight. By adjusting the ratio of the cooking liquid, white sugar water and pure water, the adjusting liquid with different sweetness or different concentration is obtained, so that the user can select the favorite taste according to the own needs and preferences.

[0058] The above embodiments are merely preferred embodiments of the present application, and are not intended to limit the protection scope of the present application, and therefore: any equivalent changes made according to the structure, shape, principle of the present application should be covered within the protection scope defined by the claims of the present application.

Claims

1. A hibiscus tea, characterized in that: It is composed of the following components by weight: 17-19 of fat, 16-18 of chrysanthemum, 11-13 of mint, 10-12 of momordica grosvenori, 9-11 of dried tangerine or orange peel, 2-4 of dendrobium officinale, 1-3 of medlar, 50-200 of white sugar.

2. The preparation method of the Ilex hainanensis Loes tea according to claim 1, characterized in that: It comprises the following steps: (1) The plant raw materials of fat, chrysanthemum, mint, momordica grosvenori, dried tangerine or orange peel and dendrobium officinale are weighed according to the weight parts, and then the weighed plant raw materials are cleaned with purified water to remove dust and foreign matters on the surface of the plants; (2) The cleaned plant raw materials are put into an extraction container, 2-4 times of purified water is added, and then pressure cooking is carried out for 30-60 minutes, the cooking temperature is 150°-170°, then the cooked liquid is filtered to obtain a cooking liquid; (3) White granulated sugar is dissolved in a proper amount of purified water to obtain high-concentration white sugar water, and then the white sugar water is filtered; (4) The cooking liquid prepared in step (2), the white sugar water prepared in step (3) and purified water are injected into a mixing tank in proportion, mixed and filtered again to obtain a blending liquid, and the blending liquid is transported into a storage tank for temporary storage; (5) The blending liquid in the storage tank is taken out, heated and sterilized, then the heated blending liquid is filled into a packaging box through a filling machine, nitrogen is injected into the packaging box containing the blending liquid, and then the packaging box is sealed; (6) The sealed packaging box is subjected to online liquid level detection and online pressure detection in turn, and then is put into a steaming basket; (7) The steaming basket containing the packaging box is sent into a sterilization pot for sterilization treatment, after sterilization, the steaming basket is taken out of the sterilization pot, and then the packaging box is taken out of the steaming basket; (8) After removing the water stains on the cover, online pressure detection is carried out again, then the water stains on the bottom of the box are removed, and online code spraying detection is carried out; (9) The packaging box is put into a carton, and then carton sealing, whole carton weight detection and carton code spraying are carried out in turn; (10) The carton is stacked.

3. The preparation method of the obesi tea according to claim 1, characterized in that: The purified water in steps (1), (2) and (3) is obtained by filtering tap water, comprising the following steps: ① Primary filtration: the tap water is heated to boiling to remove organic matters in the water, and then the tap water is filtered through a coarse filter screen to remove the magazines larger than 1 mm in the tap water; ② Pre-activated carbon filtration: the activated carbon is used to adsorb color, peculiar smell, chlorine ions, organic matters and heavy metals in the tap water; ③ RO reverse osmosis filtration: the tap water treated by the activated carbon is further filtered through an RO reverse osmosis membrane to completely filter out harmful substances such as bacteria, viruses and heavy metals in the tap water; ④ Post-activated carbon filtration: the tap water is further treated by silver-loaded activated carbon to adsorb peculiar smell and impurities in the tap water, and then the purified water is obtained.

4. The preparation method of the obesi tea according to claim 1, characterized in that: In step (2), before the plant raw materials are put into the extraction container, the plant raw materials are subjected to slicing, shredding or crushing treatment, and then are put into the extraction container for high-temperature cooking.

5. The preparation method of the obesi tea according to claim 1, characterized in that: In step (2), when the cooked liquid is filtered, different mesh sizes of filter screens or filter cartridges are used for multi-stage filtration, and the mesh size of the filter screens or filter cartridges increases in turn, and the mesh size of the filter screen or filter cartridge of the last stage is greater than 300 meshes.

6. The preparation method of the obesi tea according to claim 1, characterized in that: In step (3), the weight ratio of white granulated sugar to purified water is 2:

1.

7. The preparation method of the rooibos tea according to claim 6, characterized in that: The prepared liquid in step (4) is divided into three grades of micro-sugar, less-sugar and standard sugar, when preparing the micro-sugar, the three components of the boiling liquid, the white sugar solution and the purified water are mixed in a weight ratio of 9:6:25; when preparing the less-sugar, the three components of the boiling liquid, the white sugar solution and the purified water are mixed in a weight ratio of 9:9:22; when preparing the standard sugar, the three components of the boiling liquid, the white sugar solution and the purified water are mixed in a weight ratio of 9:12:

19.

8. The preparation method of the obesi tea according to claim 1, characterized in that: The prepared liquid in step (4) also includes a special strong grade, when preparing the special strong grade, the three components of the boiling liquid, the white sugar solution and the purified water are mixed in a weight ratio of 12:12:16.

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