CN104171164A - Highland barley and hawthorn tea - Google Patents
Highland barley and hawthorn tea Download PDFInfo
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- CN104171164A CN104171164A CN201410313938.9A CN201410313938A CN104171164A CN 104171164 A CN104171164 A CN 104171164A CN 201410313938 A CN201410313938 A CN 201410313938A CN 104171164 A CN104171164 A CN 104171164A
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Abstract
The invention relates to highland barley and hawthorn tea which is prepared from the following raw materials in parts by weight: 1-4 parts of highland barley, 0.5-2 parts of hawthorn extract, 0.3-1 part of medlar juice and 0.1-0.5 part of xylitol. According to the highland barley and hawthorn tea, nutritional and bioactive ingredients of the highland barley are completely reserved; the highland barley and hawthorn tea has the peculiar faint scent of the highland barley, is mellow in mouth feel, and is beneficial to the health of a human body while improving the economic added value of the highland barley.
Description
Technical field
The present invention relates to field of health care food, relate in particular to highland barley haw tea.
Background technology
Highland barley is the cereal crop of grass family Hordeum, because of coetonium shell separation in it, seed is exposed, therefore claim again hull-less barley, highland barley, meter great Mai, grow in the extremely frigid zones of 4200 ~ 4500 meters of height above sea level, in Qinghai-Tibet Platean, there is long cultivation history, apart from modern existing 3500, unique growing environment, makes it have abundant nutritive value and outstanding medicines and health protection effect.Highland barley has the effect of tonifying spleen, nourishing the stomach, beneficial gas, antidiarrheal, strong muscle.Highland barley contains beta glucan, dietary fiber, amylopectin, has the effect that blood sugar is controlled in reducing blood lipid; Dietary fiber has the effect of gut purge defaecation.
Hawthorn has the effect of spleen benefiting and stimulating the appetite, relieving dyspepsia, phlegm reduction of blood circulation promoting.Hawthorn, containing materials such as carbohydrate, protein, fat, vitamin C, carrotene, starch, malic acid, citric acid, calcium and iron, has the effects such as reducing blood lipid, blood pressure, cardiac stimulant and arrhythmia.
Matrimony vine has nourishing liver and kidney, the effect of benefiting shrewd head.For consumptive disease essence, lose, soreness of waist and knee joint, dizzy tinnitus, interior heat is quenched one's thirst, and the deficiency of blood is sallow, and blurred vision is not clear.Matrimony vine contains 14 seed amino acids, and contains the nutritional labelings such as betaine, beautiful another name for Sichuan Province flavine, physalin, has health-care efficacy.
Therefore, exploitation highland barley haw tea not only can improve the economic worth of highland barley, and Community health's public health work is had to positive effect equally.
Summary of the invention
Technical problem to be solved by this invention is to provide mellow, the nutritious highland barley haw tea of a kind of mouthfeel.
For addressing the above problem, highland barley haw tea of the present invention, is characterized in that: this fruit tea is to be made by following weight parts raw material: 1 ~ 4 part, highland barley, 0.5 ~ 2 part of haw thorn extract, 0.3 ~ 1 part of wolfberry juice, 0.1 ~ 0.5 part of xylitol;
Wherein:
Described haw thorn extract refers to cleans fresh hawthorn or dry product, section stoning, and by 4 ~ 8 water extraordinarily of its quality, at 60 ~ 100 ℃ of temperature, water extraction is 1 ~ 3 time, each 1 ~ 4h, merging filtrate, obtains;
Squeeze the juice according to a conventional method after referring to fresh goods matrimony vine the being cleaned juice of gained of described wolfberry juice.
The preparation method of highland barley haw tea as above, comprises the following steps:
(1) by proportioning, weigh;
(2) after highland barley being cleaned up, by 4 ~ 6 water extraordinarily of its quality, soak 8 ~ 12 hours, and then add haw thorn extract, at 40 ~ 70 ℃ of temperature, boil and carry 4 ~ 8 hours, treat that haw juice thorough impregnation is in highland barley, take out and put into 70 ~ 80 ℃ of baking ovens and dry to constant weight, after pulverizing, 100 ~ 200 mesh sieves, obtain highland barley flour;
(3) after described highland barley flour and xylitol being stirred, add wolfberry juice, after granulating according to a conventional method, at 50 ~ 80 ℃ of temperature, be dried to constant weight, by the packing of 15g/ bag.
The present invention compared with prior art has the following advantages:
1, the present invention be take highland barley as the highland barley haw tea of primary raw material through processing, and has more intactly retained nutrition and the bioactive ingredients of highland barley.
2, the present invention all adopts pure natural raw material, does not use any additive, has the peculiar delicate fragrance of highland barley, and mouthfeel is mellow, when improving highland barley economic value added, also benefits health.
3, the present invention adds haw thorn extract, strengthens effect for reducing blood fat.
4, the present invention adds wolfberry juice, not only increases effect nutritional labeling, and has strengthened color and luster sense, has played the effect looking good, smell good and taste good.
The specific embodiment
embodiment 1highland barley haw tea, this fruit tea is to be made by following weight parts (kg) raw material: 1 part, highland barley, 0.5 part of haw thorn extract, 0.3 part of wolfberry juice, 0.1 part of xylitol.
Wherein:
Haw thorn extract refers to cleans fresh hawthorn or dry product, section stoning, and by 4 water extraordinarily of its quality, at 60 ℃ of temperature, water extraction is 1 time, each 4 h, merging filtrate, obtains.
Squeeze the juice according to a conventional method after referring to fresh goods matrimony vine the being cleaned juice of gained of wolfberry juice.
The preparation method of this highland barley haw tea, comprises the following steps:
(1) by proportioning, weigh;
(2), after highland barley being cleaned up, 4 water extraordinarily by its quality, soak 8 hours, and then add haw thorn extract, and at 40 ℃ of temperature, boil and carry 4 hours, treat that haw juice thorough impregnation is in highland barley, take out and put into 70 ℃ of baking ovens and dry to constant weight, after pulverizing, 100 mesh sieves, obtain highland barley flour;
(3) after highland barley flour and xylitol being stirred, add wolfberry juice, after granulating according to a conventional method, at 50 ℃ of temperature, be dried to constant weight, by the packing of 15g/ bag.
embodiment 2highland barley haw tea, this fruit tea is to be made by following weight parts (kg) raw material: 4 parts, highland barley, 2 parts of haw thorn extracts, 1 part of wolfberry juice, 0.5 part of xylitol.
Wherein:
Haw thorn extract refers to cleans fresh hawthorn or dry product, section stoning, and by 8 water extraordinarily of its quality, at 100 ℃ of temperature, water extraction is 3 times, 1h at every turn, merging filtrate, obtains.
Wolfberry juice is same
embodiment 1.
The preparation method of this highland barley haw tea, comprises the following steps:
(1) by proportioning, weigh;
(2), after highland barley being cleaned up, 6 water extraordinarily by its quality, soak 12 hours, and then add haw thorn extract, and at 70 ℃ of temperature, boil and carry 8 hours, treat that haw juice thorough impregnation is in highland barley, take out and put into 80 ℃ of baking ovens and dry to constant weight, after pulverizing, 200 mesh sieves, obtain highland barley flour;
(3) after highland barley flour and xylitol being stirred, add wolfberry juice, after granulating according to a conventional method, at 80 ℃ of temperature, be dried to constant weight, by the packing of 15g/ bag.
embodiment 3highland barley haw tea, this fruit tea is to be made by following weight parts (kg) raw material: 2 parts, highland barley, 1 part of haw thorn extract, 0.5 part of wolfberry juice, 0.2 part of xylitol.
Wherein:
Haw thorn extract refers to cleans fresh hawthorn or dry product, section stoning, and by 6 water extraordinarily of its quality, at 80 ℃ of temperature, water extraction is 2 times, 3h at every turn, merging filtrate, obtains.
Wolfberry juice is same
embodiment 1.
The preparation method of this highland barley haw tea, comprises the following steps:
(1) by proportioning, weigh;
(2), after highland barley being cleaned up, 5 water extraordinarily by its quality, soak 10 hours, and then add haw thorn extract, and at 50 ℃ of temperature, boil and carry 6 hours, treat that haw juice thorough impregnation is in highland barley, take out and put into 75 ℃ of baking ovens and dry to constant weight, after pulverizing, 150 mesh sieves, obtain highland barley flour;
(3) after highland barley flour and xylitol being stirred, add wolfberry juice, after granulating according to a conventional method, at 70 ℃ of temperature, be dried to constant weight, by the packing of 15g/ bag.
embodiment 4highland barley haw tea, this fruit tea is to be made by following weight parts (kg) raw material: 3 parts, highland barley, 1.5 parts of haw thorn extracts, 0.8 part of wolfberry juice, 0.4 part of xylitol.
Wherein:
Haw thorn extract refers to cleans fresh hawthorn or dry product, section stoning, and by 7 water extraordinarily of its quality, at 90 ℃ of temperature, water extraction is 3 times, 2h at every turn, merging filtrate, obtains.
Wolfberry juice is same
embodiment 1.
The preparation method of this highland barley haw tea, comprises the following steps:
(1) by proportioning, weigh;
(2), after highland barley being cleaned up, 5 water extraordinarily by its quality, soak 10 hours, and then add haw thorn extract, and at 65 ℃ of temperature, boil and carry 8 hours, treat that haw juice thorough impregnation is in highland barley, take out and put into 80 ℃ of baking ovens and dry to constant weight, after pulverizing, 200 mesh sieves, obtain highland barley flour;
(3) after highland barley flour and xylitol being stirred, add wolfberry juice, after granulating according to a conventional method, at 65 ℃ of temperature, be dried to constant weight, by the packing of 15g/ bag.
Claims (2)
1. highland barley haw tea, is characterized in that: this fruit tea is to be made by following weight parts raw material: 1 ~ 4 part, highland barley, 0.5 ~ 2 part of haw thorn extract, 0.3 ~ 1 part of wolfberry juice, 0.1 ~ 0.5 part of xylitol;
Wherein:
Described haw thorn extract refers to cleans fresh hawthorn or dry product, section stoning, and by 4 ~ 8 water extraordinarily of its quality, at 60 ~ 100 ℃ of temperature, water extraction is 1 ~ 3 time, each 1 ~ 4h, merging filtrate, obtains;
Squeeze the juice according to a conventional method after referring to fresh goods matrimony vine the being cleaned juice of gained of described wolfberry juice.
2. the preparation method of highland barley haw tea as claimed in claim 1, comprises the following steps:
(1) by proportioning, weigh;
(2) after highland barley being cleaned up, by 4 ~ 6 water extraordinarily of its quality, soak 8 ~ 12 hours, and then add haw thorn extract, at 40 ~ 70 ℃ of temperature, boil and carry 4 ~ 8 hours, treat that haw juice thorough impregnation is in highland barley, take out and put into 70 ~ 80 ℃ of baking ovens and dry to constant weight, after pulverizing, 100 ~ 200 mesh sieves, obtain highland barley flour;
(3) after described highland barley flour and xylitol being stirred, add wolfberry juice, after granulating according to a conventional method, at 50 ~ 80 ℃ of temperature, be dried to constant weight, by the packing of 15g/ bag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410313938.9A CN104171164A (en) | 2014-07-03 | 2014-07-03 | Highland barley and hawthorn tea |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410313938.9A CN104171164A (en) | 2014-07-03 | 2014-07-03 | Highland barley and hawthorn tea |
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| CN201410313938.9A Pending CN104171164A (en) | 2014-07-03 | 2014-07-03 | Highland barley and hawthorn tea |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360430A (en) * | 2015-11-30 | 2016-03-02 | 雅安市友谊茶叶有限公司 | Health-care Tibetan tea preparation method |
| CN105360431A (en) * | 2015-11-30 | 2016-03-02 | 雅安市友谊茶叶有限公司 | Respiratory disease treating Tibetan tea and preparation method thereof |
| CN105475580A (en) * | 2016-01-19 | 2016-04-13 | 苟春虎 | Black barley hypolipidemic tea (milky tea) |
| CN111202207A (en) * | 2020-01-19 | 2020-05-29 | 西藏达热瓦青稞酒业股份有限公司 | Highland barley fermented food and preparation method thereof |
| CN111202197A (en) * | 2020-01-19 | 2020-05-29 | 西藏达热瓦青稞酒业股份有限公司 | Preparation method of highland barley fermented beverage and highland barley fermented beverage prepared by same |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101756203A (en) * | 2008-11-20 | 2010-06-30 | 马历松 | Chinese rose and highland barley flour |
| CN101810268A (en) * | 2010-04-30 | 2010-08-25 | 西藏天麦力健康品有限公司 | Barley nutritional health food and preparation method thereof |
| CN102669362A (en) * | 2012-05-21 | 2012-09-19 | 刘芳 | Immunity-enhancing fagopyrum tataricum tea and processing method of immunity-enhancing fagopyrum tataricum tea |
| CN102940086A (en) * | 2012-12-18 | 2013-02-27 | 中国科学院西北高原生物研究所 | Highland barley milk tea and preparation method thereof |
| CN103652073A (en) * | 2012-08-31 | 2014-03-26 | 贵州省正安县黔珍有机茶业有限公司 | Healthcare instant green tea |
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2014
- 2014-07-03 CN CN201410313938.9A patent/CN104171164A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756203A (en) * | 2008-11-20 | 2010-06-30 | 马历松 | Chinese rose and highland barley flour |
| CN101810268A (en) * | 2010-04-30 | 2010-08-25 | 西藏天麦力健康品有限公司 | Barley nutritional health food and preparation method thereof |
| CN102669362A (en) * | 2012-05-21 | 2012-09-19 | 刘芳 | Immunity-enhancing fagopyrum tataricum tea and processing method of immunity-enhancing fagopyrum tataricum tea |
| CN103652073A (en) * | 2012-08-31 | 2014-03-26 | 贵州省正安县黔珍有机茶业有限公司 | Healthcare instant green tea |
| CN102940086A (en) * | 2012-12-18 | 2013-02-27 | 中国科学院西北高原生物研究所 | Highland barley milk tea and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360430A (en) * | 2015-11-30 | 2016-03-02 | 雅安市友谊茶叶有限公司 | Health-care Tibetan tea preparation method |
| CN105360431A (en) * | 2015-11-30 | 2016-03-02 | 雅安市友谊茶叶有限公司 | Respiratory disease treating Tibetan tea and preparation method thereof |
| CN105475580A (en) * | 2016-01-19 | 2016-04-13 | 苟春虎 | Black barley hypolipidemic tea (milky tea) |
| CN111202207A (en) * | 2020-01-19 | 2020-05-29 | 西藏达热瓦青稞酒业股份有限公司 | Highland barley fermented food and preparation method thereof |
| CN111202197A (en) * | 2020-01-19 | 2020-05-29 | 西藏达热瓦青稞酒业股份有限公司 | Preparation method of highland barley fermented beverage and highland barley fermented beverage prepared by same |
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Application publication date: 20141203 |