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Chrysanthemum flower tea

A technology of chrysanthemum tea and chrysanthemum, which is applied in the field of beverages, can solve problems such as bad taste, single health care function, and inability to arouse the desire to drink, and achieve the effects of mild properties, good absorption, and high nutritional value

Inactive Publication Date: 2016-11-23
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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

Embodiment 1

[0013] A chrysanthemum tea comprises the following raw materials in parts by weight: 10 parts of chrysanthemum, 5 parts of cassia seed, 2 parts of medlar and 2 parts of hawthorn. This chrysanthemum tea preparation method is as follows:

[0014] (1) Select high-quality raw materials;

[0015] (2) Drying chrysanthemum, cassia, medlar and hawthorn respectively at a temperature of 60°C;

[0016] (3) Chrysanthemum, Semen Cassiae, Fructus Lycii, and Hawthorn are pulverized to 30 orders with a pulverizer;

[0017] (4) take chrysanthemum, cassia seed, medlar, hawthorn by weight and fully mix;

[0018] (5) Pack the mixed raw materials into teabags of 2.5g per bag, then subpackage into 10 bags and pack them into boxes and put them into warehouses for sale.

Embodiment 2

[0020] A chrysanthemum tea comprises the following raw materials in parts by weight: 20 parts of chrysanthemum, 10 parts of cassia seed, 5 parts of medlar and 5 parts of hawthorn.

[0021] This chrysanthemum tea preparation method is as follows:

[0022] (1) Select high-quality raw materials;

[0023] (2) Drying chrysanthemum, cassia, medlar and hawthorn respectively at a temperature of 50°C;

[0024] (3) Chrysanthemum, Semen Cassiae, Fructus Lycii, Hawthorn are pulverized to 30 orders respectively with pulverizer;

[0025] (4) take chrysanthemum, cassia seed, medlar, hawthorn by weight and fully mix;

[0026] The mixed raw materials are packaged into teabags of 2.5g per bag, and then subpackaged into 10 bags and packed into warehouses for sale.

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PUM

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Abstract

The invention relates to a chrysanthemum flower tea. The chrysanthemum flower tea is prepared from, by weight, 10-20 parts of chrysanthemum flowers, 5-10 parts of cassia seeds, 2-5 parts of wolfberry fruits and 2-5 parts of hawthorn fruits. The chrysanthemum flower tea is made through a physical method, no additive is added in the making process, and the chrysanthemum flower tea is safe, sanitary, high in nutritive valve, beneficial to absorption of the human body, capable of clearing the liver and improving the vision and capable of being drunk for a long term due to the mild character.

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. Due to the continuous improvement of people's living standards, drinking tea is no longer just for quenching thirst, but more for health preservation, fitness and other fields, so a large number of health-preserving teas continue to flood into the market. However, how to maximize the health care effect of tea has become the most concerned issue at present. Contents of the invention [0003] In order to maximize the health-preserving ef...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 梁记
Owner 梁记
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