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Rose flower tea capable of scenting body and preparation method thereof

A technology of rose and scented tea, applied in the field of food and beverages, can solve problems such as poor appearance and discount on health care effects, and achieve the effects of reducing radiation damage, strengthening blood vessel walls, and weakening eye damage

Inactive Publication Date: 2014-04-30
廖宣植
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Not only the appearance is not good, but the time of dissolution of active ingredients of different raw materials is different when brewing, some active ingredients cannot be dissolved in the tea soup, which greatly reduces the health care effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The product of this embodiment is made of the following raw materials in weight proportions: 85 parts of green tea leaves, 3 parts of roses, 3 parts of jasmine, 3 parts of lemongrass, 3 parts of sweet-scented osmanthus, and 3 parts of lavender.

[0020] Preparation method: Pour the cleaned and prepared roses, jasmine, lemongrass, sweet-scented osmanthus and lavender into an extraction tank according to the weight ratio of the present invention, add water to boil (100 ℃) after 50-70 minutes, stir and filter to obtain the extract of active ingredients in the flowers and plants; repeat the operation once more, combine the two flower and plants extracts and concentrate them in vacuum at 50-60 °C to a Baume degree of 25-35 ° flower and herb concentrate, and then spray the flower and herb concentrate on the green tea, mix well and place it under the condition of 100-110°C to dry until the moisture content is ≤10wt%.

Embodiment 2

[0022] The product of this embodiment is made of the following raw materials in weight proportions: 90 parts of green tea leaves, 2 parts of roses, 2 parts of jasmine, 2 parts of lemongrass, 2 parts of sweet-scented osmanthus, and 2 parts of lavender.

[0023] The preparation method is the same as in Example 1.

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Abstract

The invention discloses rose flower tea capable of scenting a body, and relates to the technical field of food and beverage. Green tea is used as the main raw material, for eliminating free radicals of human body, delaying aging of cells, and enhancing the immunity of organisms; rose flower, jasmine flower, lemon grass and sweet osmanthus are used as the auxiliary materials for activating blood, beautifying skin, scenting body, nourishing face, clearing heat, detoxifying, clearing heat from throat, relieving damage to throat, and delaying aging; lavender is used as the accessory material for realizing favorable fragrance, soothing nerves and promoting sleepiness. The tea has the advantages that the tea is prepared by mixing the tea, the flowers and the grass, so the taste is unique, and the appearance of traditional green tea is maintained; the effective ingredients of the rose flower, the jasmine flower, the lemon grass, the sweet osmanthus and the lavender are quickly dissolved into the tea soup, so after the tea is drunk frequently, the human body can emit the slight fragrance, and the fragrance is natural, lasting and charming; the tea is a favorable beverage for men, women, the young and the old at all seasons.

Description

technical field [0001] The invention relates to food and beverage technology, in particular to a rose scented body tea and a preparation method thereof. Background technique [0002] Tea is the first of the three major beverages in the world. Tea itself has health care functions, and adding natural plants and flowers to tea has been a traditional Chinese beverage since ancient times. It is not only beneficial to improve the taste of tea, but also contains rich nutrients and various active substances because flowers and plants are natural food resources. It has the characteristics of being easy to make and easy to use and is loved by people. It is a bright pearl in the treasure house of traditional medicine in the motherland. It has become a new bright spot in the beverage market. It’s just that the traditional flowers and plants are brewed and drunk alone, and their taste and flavor are lacking. Some of them are too strong, and some have a bitter taste. After being properl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 廖宣植
Owner 廖宣植
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