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Acanthopanax sessiliflorus tea and preparation method thereof

A technology of Acanthopanax senticosus tea and Acanthopanax senticosus, applied in the field of tea processing technology, can solve the problems of complex production process, high cost, and low efficacy

Inactive Publication Date: 2020-12-29
宁波骏驰生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned process is relatively complicated, and extraction must be carried out. Using Acanthopanax japonicus extract or extract, the production process is complicated, the cost is high, and the efficacy is small.

Method used

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  • Acanthopanax sessiliflorus tea and preparation method thereof
  • Acanthopanax sessiliflorus tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] An Acanthopanax senticosus tea, comprising the following raw materials in proportions by weight: 35kg of cooked Acanthopanax senticosus leaves, 15kg of cooked Acanthopanax senticosus fruits, 5kg of cooked cassia seeds, 3kg of rock sugar, 3kg of honey, and 0.5kg of citric acid .

[0025] A preparation method of Ciwujia tea:

[0026] (1) Pick 35kg of young Acanthopanax acanthopanax leaves from March to May, wash and dry, finish greening, knead, and dry for later use;

[0027] (2) Pick 15kg of Acanthopanax senticosus fruits from August to October, wash and dry, fry and ripen; heat 3 parts by weight of rock sugar to melt until gelatinous, add 0.5kg of citric acid and Acanthopanax senticosus to fry and ripen the fruits, and continue to fry Make until the rock sugar adheres to the surface of the Acanthopanax fruit, and let it cool for later use;

[0028] (3) Frying and ripening 5kg cassia seed;

[0029] (4) Mix the cooked young leaves of Acanthopanax senticosus, cooked Aca...

Embodiment 2

[0034] A kind of Acanthopanax senticosus tea, comprising the following raw materials in proportion by weight: 40 parts by weight of cooked Acanthopanax senticosus young leaves, 20 kg of cooked Acanthopanax senticosus fruits, 8 kg of cooked cassia seeds, 4 kg of rock sugar, 5 kg of honey, citric acid 0.6kg.

[0035] A preparation method of Ciwujia tea:

[0036] (1) Pick 40kg of young leaves of Acanthopanax senticosus from March to May, wash and dry, finish greening, knead, and dry for later use;

[0037] (2) Pick 20kg of Acanthopanax acanthopanax fruit from August to October, wash and dry, fry and ripen; heat 3 parts by weight of rock sugar to melt until gelatinous, add 0.6kg of citric acid and Acanthopanax senticosus to fry and ripen the fruit, and continue to fry Make until the rock sugar adheres to the surface of the Acanthopanax fruit, and let it cool for later use;

[0038] (3) 8kg cassia seeds are fried and matured;

[0039] (4) Mix the above-mentioned Acanthopanax sen...

Embodiment 3

[0044]An Acanthopanax senticosus tea is prepared from the following raw materials in proportions by weight: 45kg of cooked Acanthopanax senticosus leaves, 25kg of cooked Acanthopanax senticosus fruits, 10kg of cooked cassia seeds, 5kg of rock sugar, 8kg of honey, and 0.8kg of citric acid .

[0045] A preparation method of Ciwujia tea:

[0046] (1) pluck 45kg of young leaves of Acanthopanax senticosus from March to May, wash and dry, finish, knead, and dry for later use;

[0047] (2) Pick 25kg of Acanthopanax senticosus fruits from August to October, wash and dry, fry and ripen; heat 3 parts by weight of rock sugar to melt until gelatinous, add 0.8kg of citric acid and Acanthopanax senticosus to fry and ripen the fruits, and continue to fry Make until the rock sugar adheres to the surface of the Acanthopanax fruit, and let it cool for later use;

[0048] (3) 10kg cassia seeds are fried and matured;

[0049] (4) Mix the above-mentioned Acanthopanax senticosus cooked young lea...

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Abstract

The invention relates to acanthopanax sessiliflorus tea and a preparation method thereof. The acanthopanax sessiliflorus tea is prepared from the following raw materials in parts by weight: 35-45 parts of cooked tender leaves of acanthopanax sessiliflorus; 10-25 parts of cooked fruits of acanthopanax sessiliflorus; 5-10 parts of cooked cassia seeds; 2-5 parts of rock candy; 2-8 parts of honey; and0.5-0.8 part of citric acid. The acanthopanax sessiliflorus tea in the invention has the beneficial effects that: after being brewed with hot water, the acanthopanax sessiliflorus tea is dark green with yellow, has special fresh fragrance of acanthopanax sessiliflorus, has physiological activity of acanthopanax sessiliflorus, has high nutrition after being drunk for a long time, has an auxiliaryeffect on treating hypertension, hyperlipidemia and weakness, and can enhance the human body immunity.

Description

technical field [0001] The technical field of tea treatment process of the present invention, more specifically relates to a kind of Acanthopanax senticosus tea and its preparation method. Background technique [0002] Acanthopanax sessiliflorus, also known as Acanthopanax ginseng, is a perennial deciduous shrub belonging to the Araliaceae family. The natural resources of Acanthopanax are mainly distributed in the eastern regions of Liaoning, Jilin and Heilongjiang, and scattered in Hebei, Shanxi and other provinces, with natural reserves of about 20,000 mu. There are also natural distributions in North Korea and the Russian Far East, which are adjacent to the northeast of my country. It is a medicinal and edible plant of the genus Araliaceae. The roots, stems, leaves, and fruits of Acanthopanax can be eaten. There is a long-standing custom of eating it among the folks in the place of origin. Its tender stems are the best mountain for people in Liaodong. One of the wild ve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 林仁利
Owner 宁波骏驰生物科技有限公司
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