Oolong beauty maintaining tea drink and making method thereof

Abstract

The invention discloses an oolong beauty maintaining tea drink and a making method thereof. The oolong beauty maintaining tea drink is prepared from, by weight, 40-50 parts of oolong tea, 12-15 parts of towel gourd flowers, 10-12 parts of peach blossoms, 5-7 parts of semen juglandis, 2-4 parts of rice bean flowers, 5-6 parts of fire hemp seeds, 6-8 parts of onion juice, 2-3 parts of agaric powder, 1-3 parts of salvia miltiorrhiza, 6-8 parts of lettuce juice, 8-10 parts of purple cabbage juice, 0.5-0.7 part of maltodextrin, 2-4 parts of broad bean powder, 5-6 parts of pineapple pulp, 5-6 parts of nutrition fine powder, 2-4 parts of bamboo leaf ginseng, 2-4 parts of exocarpium benincasae and a proper amount of purified water. The made tea drink is fresh and delicious in soup color, sweet in taste, natural in fragrance and rich in various health care ingredients, such as tea polyphenol; meanwhile, multiple types of health care herbal medicine and food materials are matched in a formula, the nutrition value of the tea drink is enhanced, the effects of tonifying the spleen, nourishing blood, tonifying the stomach, soothing the nerves and dispelling melancholy are achieved, the facial appearance is white and tender after the tea drink is drunk for a long time, and the skin is fine and smooth.

Description

technical field [0001] The invention relates to the technical field of tea beverages, in particular to an oolong beauty tea beverage and a preparation method thereof. Background technique [0002] At present, the tea beverage market is dominated by tea soup beverages, fruit juice tea beverages, milk tea and compound tea beverages. The homogeneity of products is serious and cannot reflect the natural health characteristics of tea. There are mainly the following problems: 1. Tea beverages Mainly compound or blended type, containing less tea characteristic ingredients, sugar or other essences cover up the natural flavor of tea; 2. Tea beverages are mainly made of instant tea powder, tea concentrate and low-grade tea as raw materials, and the flavor characteristics of original tea are not obvious , and the content of tea polyphenols is mostly lower than the standard of pure tea beverages; 3. During the tea beverage extraction, sterilization, filling and other processing processe...

AI Technical Summary

Problems solved by technology

[0002] At present, the tea beverage market is dominated by tea soup beverages, fruit juice tea beverages, milk tea and compound tea beverages. The homogeneity of products is serious and cannot reflect the natural health characteristics of tea. There are mainly the following problems: 1. Tea beverages Mainly compound or blended type, containing less tea characteristic ingredients, sugar or other essences cover up the natural flavor of tea; 2. Tea beverages are mainly made of instant tea powder, tea concentrate and low-grade tea as raw materials, and the flavor characteristics of original tea are not obvious , and the content of tea polyphenols is mostly lower than the standard of pure tea beverages; 3. During the tea beverage extraction, sterilization, filling and other processing processes, the temperature is generally high, causing the destruction of aroma and taste components, and the tea soup is stable during storage 4. Product design lacks innovation, and there are very few products that highlight features and individuality, and are natural and healthy