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Lemon green tea

A green tea, lemon technology, applied in the direction of tea processing before extraction, to achieve the effect of changing the taste

Inactive Publication Date: 2016-01-06
梅顺
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] People cannot do without food and beverages in their daily life. People’s requirements for their taste, nutrition and special health care functions are gradually increasing. The types of food can no longer meet people's daily needs. Foods and drinks with high nutrition and certain health care are more and more favored by consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] A lemon green tea is made from the following raw materials in parts by weight (Kg): apple juice 300, lemon 50, mulberry 40, miracle fruit 10, green tea 10, white lentil 20, barley 20, kudzu root 5, flavescens 5, chrysanthemum 5, Pueraria 6, Rhizoma Imperatae 6, Hawthorn 8, Psoralen 4, Eupatorium 2, food additive 6, sugar 50, appropriate amount of water:

[0017] Food additive, made from the following raw materials in parts by weight (Kg): 5 frondosa frondosa, 5 Antrodia cinnamomea, 3 shepherd’s purse seeds, 20 rye, 10 black fungus, 20 foie gras, 40 mint juice, 20 onion juice, 5 Panax notoginseng powder , appropriate amount of water;

[0018] The preparation method of food additive:

[0019] (1) extract Grifola frondosa, Antrodia cinnamomea, and shepherd's purse seeds with 5 times the amount of water, spray and dry the extract to obtain powder for subsequent use;

[0020] (2) Wash the rye, black fungus, and foie gras, put them in a pot, add mint juice and onion juice, ...

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PUM

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Abstract

The invention discloses a lemon green tea. The lemon green tea is prepared from 300-320 parts by weight of an apple juice, 50-60 parts by weight of lemon, 40-50 parts by weight of mulberry, 10-15 parts by weight of miracle fruit, 10-15 parts by weight of green tea, 20-25 parts by weight of white hyacinth bean, 20-25 parts by weight of coix seed, 5-7 parts by weight of root of kudzu vine, 5-7 parts by weight of radix sophorae flavescentis, 5-7 parts by weight of chrysanthemum, 6-8 parts by weight of flos puerariae and 6-8 parts by weight of lalang grass rhizome. Lemon and miracle fruit juices are used in preparation and are rich in vitamins. Miracle fruit can change a taste and improve sour palatability. The used root of kudzu vine, radix sophorae flavescentis, chrysanthemum, flos puerariae and lalang grass rhizome have effects of permeating into stomach and lung, have a certain effect of relieving or neutralizing the effect of alcohol and is especially suitable for being drunk after drinking.

Description

technical field [0001] The invention mainly relates to the technical field of drinks and preparation methods thereof, in particular to a lemon green tea. Background technique [0002] People's daily life is inseparable from food and beverages. People's requirements for taste, nutrition and special health care functions are gradually increasing. The types of beverages and foods on the market can no longer meet people's daily needs. Certain health-care food and beverages are increasingly favored by consumers. Contents of the invention [0003] In order to make up for the defects of the prior art, the present invention provides a preparation method of lemon green tea. [0004] The present invention is achieved through the following technical solutions: a lemon green tea, made of the following raw materials in parts by weight: 300-320 apple juice, 50-60 lemon, 40-50 mulberry, 10-15 miracle fruit, 10-15 green tea, White lentils 20-25, Job's tears 20-25, Pueraria 5-7, Sophora ...

Claims

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Application Information

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