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Mulberry leaf and chrysanthemum tea beverage and preparation method thereof

A technology of mulberry chrysanthemum tea and tea beverage, which is applied in the field of beverages to achieve the effects of reducing injury, reducing snoring and promoting digestion

Pending Publication Date: 2020-12-08
栾方
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the preservatives are chemically synthesized raw materials, which will bring new problems to health and metabolism.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] This embodiment discloses a kind of mulberry tea drink and its preparation method:

[0024] S1. Take by weighing 10g of mulberry leaves, 15g of chrysanthemum, 20g of black tea, 10g of licorice, 15g of rehmannia glutinosa, 1g of Litsea cubeba, and clean them;

[0025] S2. Add 500 mL of water to the raw material obtained in S1 and soak for 20-40 minutes;

[0026] S3. Add 5g of cyclamate to the mixture of raw materials and water in S2, and boil for 15-20 minutes at a temperature of 90-100°C;

[0027] S4. Filling and bottling.

Embodiment 2

[0029] This embodiment discloses a kind of mulberry tea drink and its preparation method:

[0030] S1. Take by weighing 50g of mulberry leaves, 50g of chrysanthemum, 50g of black tea, 30g of licorice, 5g of rehmannia glutinosa, 5g of litsea cubeba, and clean them;

[0031] S2. Add 500 mL of water to the raw material obtained in S1 and soak for 20-40 minutes;

[0032] S3. Add 15g of cyclamate to the mixture of raw materials and water in S2, and cook at a temperature of 90-100°C for 15-20 minutes;

[0033] S4. Filling and bottling.

Embodiment 3

[0035] This embodiment discloses a kind of mulberry tea drink and its preparation method:

[0036] S1. Take by weighing 15g of mulberry leaves, 30g of chrysanthemum, 40g of black tea, 20g of licorice, 20g of rehmannia glutinosa, 3g of litsea cubeba, and clean them;

[0037] S2. Add 500 mL of water to the raw material obtained in S1 and soak for 30 minutes;

[0038] S3. Add 10 g of cyclamate to the mixture of raw materials and water in S2, and boil for 20 minutes at a temperature of 90-100° C.;

[0039] S4. Filling and bottling.

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PUM

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Abstract

The invention discloses a mulberry leaf and chrysanthemum tea beverage and a preparation method thereof. The mulberry leaf and chrysanthemum tea beverage consists of the following components in percentage by weight of raw material in the beverage: 0.1-10% of mulberry leaves, 0.1-10% of chrysanthemums, 0.1-10% of black tea, 0.1-10% of liquorice, 0.1-10% of rehmannia roots, 0.1-5% of sodium cyclamate, 0.1-5% of litsea cubeba or potassium sorbate and the balance of water. The preparation method comprises the steps of cleaning, soaking, boiling and filling. The litsea cubeba is used for preservingthe beverage; no additional chemical preservative is added. While the natural effect of the raw material is maintained, the harm of chemical preservatives to human bodies is reduced. Meanwhile, the use amount of sodium cyclamate can also be reduced by adding liquorice. The beverage is good in taste, has the effects of clearing liver and improving eyesight, helping digestion and relieving depression, promoting digestion and the like, and has a relatively good health-care effect.

Description

technical field [0001] The invention relates to the field of beverages, in particular to a mulberry tea beverage and a preparation method thereof. Background technique [0002] With the continuous improvement of people's living standards, more and more people put their health in the first place. The general public has deeply realized that the diet on its daily table is not enough to maintain the healthy vitality of life. Therefore, everyone is looking for high-quality nutritional supplements and functional health drinks. [0003] Most of the existing functional health drinks are added with preservatives in order to improve their shelf life. Most of the preservatives are chemically synthesized raw materials, which will bring new problems to health and metabolism. [0004] Therefore, need a kind of functional drink that has health care function, storage time is long, but does not add chemical preservatives on the market. Contents of the invention [0005] The object of t...

Claims

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Application Information

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IPC IPC(8): A23F3/18A23F3/16A61K36/82A61P1/16A61P27/02A61P1/14A61P25/24A61K31/19
CPCA23F3/18A23F3/16A61K36/605A61K36/287A61K36/82A61K36/484A61K36/804A61K36/54A61K31/19A61K9/0095A61P1/16A61P27/02A61P1/14A61P25/24A61K2236/331A61K2300/00
Inventor 栾方
Owner 栾方
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