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Ultramicro ginkgo tea and preparation method thereof

A technology of ginkgo tea and ultra-fine is applied in the field of instant ginkgo tea and its preparation, which can solve the problems of waste, inconvenient drinking, time-consuming brewing and the like, and achieve the effects of convenient drinking, laxative and health care.

Inactive Publication Date: 2019-03-01
湖南梅山黑茶股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing problems are that firstly, the ginkgo leaves and tea leaves are simply blended together, and the ginkgo ingredients do not enter into the tea leaves, so there is no coordinated and synergistic effect; secondly, brewing is time-consuming and inconvenient to drink; Effective utilization causes waste and also restricts its health care effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0020] Embodiment 1: a kind of superfine ginkgo tea, its special feature is: by the material superfine powder component after mixed fermentation and flowering, by weight, Fucha 18-25 parts, preferably 22 parts, dried ginkgo leaves 12 parts -18 parts, preferably 15 parts, 4-6 parts of orange peel, preferably 5 parts, 8-12 parts of hawthorn, preferably 10 parts, 5-7 parts of Fangfeng, preferably 6 parts, 4-6 parts of Huoxiang, preferably 5 parts, 4-6 parts of Angelica dahurica, preferably 5 parts, 4-6 parts of mint leaves, preferably 5 parts, 2-5 parts of pinellia, preferably 3 parts, 2-5 parts of Poria cocos, preferably 3 parts, 8-15 parts of lotus leaves, preferably 10 parts, 3-5 parts of licorice, preferably 4 parts, 3-5 parts of purslane, preferably 4 parts.

Embodiment approach 2

[0021] Embodiment 2: A kind of preparation method of ultrafine ginkgo tea, its special feature is: take the following steps:

[0022] a. Material preparation: select high-quality black hair tea, dried ginkgo leaves, orange peel, hawthorn, windproof, wrinkled patchouli, angelica dahurica, mint leaves, lotus leaves, licorice, pinellia, poria cocos, and purslane, and filter to remove impurities;

[0023] b. Blending: the raw materials after screening and removal of impurities, by weight, 18-25 parts of black hair tea, preferably 22 parts, 12-18 parts of dried ginkgo leaves, preferably 15 parts, 4-6 parts of orange peel, preferably 5 parts , 8-12 parts of hawthorn, preferably 10 parts, 5-7 parts of Fangfeng, preferably 6 parts, 4-6 parts of Huoxiang, preferably 5 parts, 4-6 parts of mint leaves, preferably 5 parts, 2-5 parts of pinellia, Preferably 3 parts, 8-15 parts of lotus leaf, preferably 10 parts, 3-5 parts of licorice, preferably 4 parts, 3-5 parts of purslane, preferably 4...

Embodiment 1

[0033] Embodiment 1: A kind of superfine ginkgo tea, is made up of the superfine powder composition of the material after mixed fermenting and flowering, by weight, 18 parts of Fucha, 12 parts of dried ginkgo leaves, 4 parts of orange peel, 8 parts of hawthorn, and windproof 5 parts, 4 parts of Huoxiang, 4 parts of Angelica dahurica, 4 parts of mint leaves, 5 parts of pinellia, 3 parts of Poria cocos, 8 parts of lotus leaves, 3 parts of licorice, and 34 parts of purslane. The composition of this material can promote the synergistic effect of Fu tea on digestion, fat reduction and laxative.

[0034] Embodiment 1: A kind of ultrafine ginkgo tea, is made up of the superfine powder composition of the material after mixed fermenting and flowering, by weight, 25 parts of Fucha, 18 parts of dry ginkgo leaves, 6 parts of orange peels, 12 parts of hawthorns, and windproof 7 parts, 6 parts of Huoxiang, 6 parts of Angelica dahurica, 6 parts of mint leaves, 2 parts of pinellia, 5 parts of...

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PUM

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Abstract

The invention provides ultramicro ginkgo tea and a preparation method thereof, and relates to instant ginkgo tea and a preparation technology thereof. The ultramicro ginkgo tea consists of submicron powder components of materials obtained after mixed fermentation and golden cleistothecium shaped ascospore reproduction in parts by weight of 18-25 parts of Fu tea, 12-18 parts of dried ginkgo leaves,4-6 parts of orange peel, 8-12 parts of haws, 5-7 parts of divaricate saposhnikovia roots, 4-6 parts of wrinkled gianthyssop herbs, 4-6 parts of radix angelicae dahuricae, 4-6 parts of mint leaves, 2-5 parts of pinellia tubers, 2-5 parts of poria cocos, 8-15 parts of lotus leaves, 3-5 parts of licorice roots and 3-5 parts of purslane herbs. The invention further relates to a preparation method ofthe ultramicro ginkgo tea. Various medicinal and edible plants of tea leaves, ginkgo leaves and the like are combined and fermented, so that the synergistic effects of promoting digestion, reducing blood lipid and easing constipation can be generated. Superfine crushing is adopted, so that the ultramicro ginkgo tea can be drunk when being brewed, and is convenient to drink. All effective components are eaten, so that the ultramicro ginkgo tea has favorable health-care effects.

Description

technical field [0001] The invention relates to an instant ginkgo tea and a preparation process thereof. Background technique [0002] Ginkgo biloba (Ginkgo biloba L.) leaves have the effects of promoting blood circulation and removing blood stasis, dredging collaterals and relieving pain, astringing lungs and relieving asthma, reducing turbidity and reducing fat. For blood stasis blocking collaterals, chest obstruction and heartache, apoplexy hemiplegia, lung deficiency cough and asthma, hyperlipidemia. In rural areas, farmers often use ginkgo leaves as tea drinks. [0003] So people want to add Ginkgo biloba to the tealeaves to prepare a more health-care flavored tea. The preparation method of existing ginkgo tea all is that ginkgo leaf is directly blended with tealeaves and is blended into product. The existing problems are that firstly, the ginkgo leaves and tea leaves are simply blended together, and the ginkgo ingredients do not enter into the tea leaves, so there i...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/08
CPCA23F3/08A23F3/14
Inventor 向志文
Owner 湖南梅山黑茶股份有限公司
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