Safflower tea and preparation method thereof

A technology of safflower tea and safflower, applied in the direction of tea substitutes, etc., can solve the problems of health tea development that few people research

Inactive Publication Date: 2012-04-25
兰州市农业科技研究推广中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, few people have studied the development of health-care tea.

Method used

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  • Safflower tea and preparation method thereof
  • Safflower tea and preparation method thereof
  • Safflower tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Embodiment 1: a kind of safflower tea, it is characterized in that comprises the active raw material that is made up of following proportion by weight: 3~10 weight parts of safflower tealeaves, 6~12 weight parts of medlar, 9~30 weight parts of Codonopsis pilosula, Radix Astragali 9-30 parts by weight, 6-15 parts by weight of jujube.

Embodiment 2

[0041] Embodiment 2: the same as embodiment 1, except that it also includes active raw materials with the following proportions by weight: 3-10 parts by weight of rose.

Embodiment 3～8

[0042] Embodiments 3-8: a kind of safflower tea, comprising the active raw materials in the proportions by weight in Table 1: safflower tea, medlar, Codonopsis pilosula, Radix Astragali, and jujube.

[0043] Table 1 (in grams)

[0044]

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PUM

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Abstract

The invention relates to a safflower tea and a preparation method thereof. The safflower tea is characterized in that: the safflower tea comprises the following active raw materials, by weight, 3-10 parts of safflower tea leaf, 6-12 parts of wolfberry fruit, 9-30 parts of Radix Codonopsis, 9-30 parts of Radix Astragali, and 6-15 parts of jujube. The preparation method of the safflower tea is characterized in that: the preparation method comprises steps of harvesting, choosing, airing, enzyme deactivating, and rolling. The safflower tea has the following advantages: a safflower bud tea has a greenish yellow color, and tea water has a light fragrance, a thin taste and a slightly bitter mouthfeel after the safflower bud tea is processed under optimum conditions; a safflower corolla tea friedwith vinegar has a dark red color and a heavy fragrance, tea water has a light reddish brown color, a thin taste and a slightly bitter mouthfeel, and the extract content reaches 38.2654%; and a safflower corolla tea fried with wine has a dark red color and a light fragrance, tea water has a reddish brown color, a thin taste and a slightly bitter mouthfeel, and the extract content reaches 40.1742%.

Description

technical field [0001] The invention relates to a safflower tea and a preparation method thereof. Background technique [0002] Safflower tea contains 28% to 36% of hydroxyl safflower yellow A (hydroxysaffor yellow A), which is the main medicinal ingredient for promoting blood circulation and removing blood stasis, promoting menstrual flow and relieving pain. At present, the research on safflower is mainly focused on its medicinal value and mechanism of action, and the extraction of safflower oil from safflower seeds is also the main development direction. However, few people study the development of health-care tea. Safflower is resistant to drought and waterlogging, and has the characteristics of saline-alkali resistance, which plays an important role in utilizing the arid and saline-alkali land in western my country. In addition, due to the accelerated pace of life of modern people and the increase of work pressure, more and more people are in sub-health. Safflower tea ...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 徐学军晋小军魏桂琴徐建军胡正秀张欣旸
Owner 兰州市农业科技研究推广中心
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