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Chrysanthemum tea

A technology of chrysanthemum tea and chrysanthemum, which is applied in the field of beverages, can solve the problems that the beneficial ingredients cannot be fully utilized, cannot arouse the desire to drink, and have single health care functions, so as to improve the body's own resistance, benefit the body's absorption, and have a good taste Effect

Inactive Publication Date: 2014-04-30
陈雪琴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] As we all know, chrysanthemum has the functions of clearing away fire and improving eyesight, but the chrysanthemum tea in the prior art is usually made by directly brewing chrysanthemum with boiling water, and the taste is slightly bitter. The desire to drink, and the beneficial ingredients in chrysanthemum cannot be fully utilized and absorbed by the body, and its health care function is relatively single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

no. 1 example

[0021] The weight percent of each described composition is 5% saffron, 1% pine leaves, 5% chrysanthemum, 1% Kalanchoe leaves, 2% comfrey, 2% aloe bark, 0.5% ivy leaves , 0.5% sea powder, 2% wolfberry, 2% long leaf orchid leaves and 79% water.

no. 2 example

[0023] The weight percent of each described composition is 3% saffron, 2% pine leaves, 3% chrysanthemum, 1% Kalanchoe leaves, 1% comfrey, 3% aloe bark, 1% ivy leaves , 1% sea powder, 3% wolfberry, 2% long leaf orchid leaves and 80% water.

no. 3 example

[0025] The weight percent of each described composition is 3% saffron, 1% pine leaf, 3% chrysanthemum, 1% longevity flower leaf, 1% comfrey, 2% aloe bark, 1% ivy leaf , 1% sea powder, 2% wolfberry, 1% long leaf orchid leaves, 1% arrowroot leaves and 1% astragalus, 82% water.

[0026] Third embodiment:

[0027] The weight percent of each described composition is 3% saffron, 1% pine leaf, 3% chrysanthemum, 1% longevity flower leaf, 1% comfrey, 2% aloe bark, 1% ivy leaf , 1% sea powder, 2% wolfberry, 1% long leaf orchid leaves, 1% arrowroot leaves and 1% astragalus, 1% bitter wood and 81% water.

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PUM

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Abstract

The invention relates to a chrysanthemum tea which comprises the following components in percentage by weight: 3-8% of crocus, 1-2% of pine needle, 3-8% of chrysanthemum, 1-2% of jonquil leaf, 1-2% of gromwell, 2-3% of aloe skin, 0.5-1% of ivy leaf, 0.5-1% of dried sea hare ovary, 2-5% of Chinese wolfberry, 1-2% of Cymbidium erythraeum leaf, 1-2% of Maranta arundinacea cv.Variegata leaf, 1-2% of radix astragali and 75-81% of water, wherein the crocus, pine needle, chrysanthemum, jonquil leaf, gromwell, aloe skin, ivy leaf, dried sea hare ovary, Chinese wolfberry, Cymbidium erythraeum leaf, Maranta arundinacea cv.Variegata leaf and radix astragali are all powdery. The chrysanthemum tea provided by the invention has good mouthfeel, is beneficial to absorption by a human body, has a favorable cancer prevention health-care function, is mild in character and can be drunk permanently.

Description

technical field [0001] The invention relates to a drink, in particular to a chrysanthemum tea. Background technique [0002] As we all know, chrysanthemum has the functions of clearing away fire and improving eyesight, but the chrysanthemum tea in the prior art is usually made by directly brewing chrysanthemum with boiling water, and the taste is slightly bitter. The desire to drink, and the beneficial ingredients in the chrysanthemum cannot be fully utilized and absorbed by the body, and its health care function is also relatively single. Contents of the invention [0003] In view of this, the technical problem to be solved by the present invention is to provide a chrysanthemum tea with good taste, good for human body absorption and anti-cancer function. [0004] In order to achieve the above object, the present invention adopts following technical scheme to realize: [0005] A kind of chrysanthemum tea, wherein, the chrysanthemum tea comprises 3%-8% saffron, 1%-2% pine...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 陈雪琴
Owner 陈雪琴
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