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Herbal tea and preparation method thereof

A kind of herbal tea, 1%-2% technology, applied in the field of herbal tea and its preparation, can solve the problems of not being able to meet the requirements of people's taste diversity, and the taste of herbal tea is single

Inactive Publication Date: 2014-12-10
LUOYANG RENKANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But existing herbal tea mouthfeel is single, can not satisfy people's requirement to mouthfeel diversity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0022] Another object of the present invention is to provide a kind of preparation method of cold tea, it comprises the following steps:

[0023] S1. Wash the mulberry leaves with a weight percentage of 4%-7%, mix them with an appropriate amount of water, put them in a pot and boil for 20-40 minutes, and filter to obtain filtrate A, and stir at 40-55°C for 20-50 minutes, then stand at 10-25°C for 3-5 hours for later use;

[0024] S2, the dry state is 1%-2% Prunella vulgaris, 3%-8% honeysuckle, 1%-2% chrysanthemum, 1%-2% dandelion, 2%-3% frost mulberry Leaves, 0.5%-1% of gardenia, 0.5%-1% of orange peel and 1%-2% of lily are crushed to powder to obtain powder product B;

[0025] S3. After continuing to heat the filtrate A to boiling in the reactor, add the powder product B, stir, and continue heating for 15-25 minutes to obtain liquid material C;

[0026] S4. When the liquid material C is cooled to 5-15°C, add rock sugar with a weight percentage of 2%-5%, stir evenly, and adj...

specific Embodiment 1

[0027] A herbal tea comprising the following components: mulberry leaves, prunella vulgaris, honeysuckle, chrysanthemum, dandelion, frost mulberry leaves, gardenia, orange peel, rock sugar, lily and water, the weight percentage of each component is: 4% Mulberry leaf, 1% Prunella vulgaris, 3% honeysuckle, 2% chrysanthemum, 1% dandelion, 2% frost mulberry leaf, 1% gardenia, 1% orange peel, 5% rock sugar, 1% Lily and 79% water.

specific Embodiment 2

[0028] A herbal tea comprising the following components: mulberry leaves, prunella vulgaris, honeysuckle, chrysanthemum, dandelion, frost mulberry leaves, gardenia, orange peel, rock sugar, lily and water, the weight percentage of each component is: 5% Mulberry leaf, 1% Prunella vulgaris, 4% honeysuckle, 1% chrysanthemum, 1% dandelion, 2.5% frost mulberry leaf, 0.5% gardenia, 1% orange peel, 4% rock sugar, 1% Lily and 79% water.

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Abstract

The invention provides herbal tea which comprises the following ingredients in percent by weight: 4-7% of folium mori, 1-2% of selfheal, 3-8% of honeysuckles, 1-2% of chrysanthemums, 1-2% of dandelions, 2-3% of frost folium mori, 0.5-1% of cape jasmine fruits, 0.5-1% of orange peels, 2-5% of sugar candies, 1-2% of lilies and the balance of water. According to the herbal tea provided by the invention, as the cape jasmine fruits, the sugar candies and the lilies are added, the mouthfeel is fragrant; the added honeysuckles, the chrysanthemums and the dandelions have effects of clearing heat and removing toxicity; mint and the cape jasmine fruits contain rich aromatic materials; as the ingredients are matched reasonably, the herbal tea has the effects of reducing lipid, improving immunity and sleeping quality as well as clearing heat and removing toxicity.

Description

technical field [0001] The invention relates to the field of herbal tea preparation, in particular to a herbal tea and a preparation method thereof. Background technique [0002] Herbal tea is the general term of Chinese herbal medicine plant beverage. Herbal tea is usually made by decocting Chinese herbal medicines that are cold in nature and can dispel heat in the human body, so as to eliminate the heat in the human body in summer, or to treat sore throats and other diseases caused by dryness in winter. In addition to clearing heat and detoxifying, herbal tea can also remove dampness and promote body fluid, clear fire, improve eyesight, relieve stagnation, reduce swelling, etc. It can also treat red eyes, headache, dizziness, tinnitus, boils, swollen toxins and high blood pressure. It can be used as a refreshing drink in summer. But existing herbal tea mouthfeel is single, can not satisfy people's requirement to mouthfeel diversity. Contents of the invention [0003] I...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 朱常合韦占杰
Owner LUOYANG RENKANG FOOD
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