CN110637911A - Preparation method of ginseng flower, fruit, leaf and mulberry health tea - Google Patents
Preparation method of ginseng flower, fruit, leaf and mulberry health tea Download PDFInfo
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- CN110637911A CN110637911A CN201911115663.7A CN201911115663A CN110637911A CN 110637911 A CN110637911 A CN 110637911A CN 201911115663 A CN201911115663 A CN 201911115663A CN 110637911 A CN110637911 A CN 110637911A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a preparation method of ginseng flower, fruit, leaf and mulberry health tea, which is prepared from the following raw materials in parts by weight: 1-3 parts of ginseng, 3-5 parts of double-petal red rose, 4-6 parts of polygonatum, 3-5 parts of wolfberry fruit, 4-6 parts of red date, 1-3 parts of angelica dahurica, 4-6 parts of honeysuckle, 4-6 parts of roselle, 3-5 parts of mulberry, 1-3 parts of rhizoma polygonati, 1-3 parts of poria cocos, 3-5 parts of raspberry, 3-5 parts of mulberry leaf, 3-5 parts of fructus alpiniae oxyphyllae, 4-6 parts of longan, 4-6 parts of ampelopsis grossedentata leaf, 4-6 parts of chrysanthemum and 3-5 parts of liquorice. The preparation is simple, and has effects of invigorating spleen, benefiting lung, tranquilizing mind, improving intelligence, moistening dryness, dispelling pathogenic wind, dispelling cold, clearing away heat and toxic materials, lowering fire, eliminating phlegm, relieving cough, invigorating stomach, resolving food stagnation, promoting metabolism, improving memory, and improving asthenia.
Description
Technical Field
The invention relates to the field of beverage preparation, and particularly relates to a preparation method of a ginseng flower, fruit, leaf, mulberry and kang tea.
Background
Most of the tea substitutes in the current market are produced and sold by scattered households, and the market entrance threshold is low, so that the quality is difficult to guarantee. The mixed substitute tea is a product which is prepared by blending leaves, flowers, fruits, rhizomes and the like of plants serving as raw materials according to a certain proportion and is packaged by small bags. At present, the product of the substitutional tea adopting plants as the effective components widens the limitation of the taste of the traditional tea, and is more in line with the taste and living habits of modern people, thereby having very wide market prospect. The invention aims to solve the technical problem of providing a brand-new mixed substitutional tea product, so that the mixed substitutional tea product has the triple functions of nutrition, nourishing and health care required by modern life, and also has generally accepted taste and components, thereby achieving the purposes of being suitable for both children and adults and being used in four seasons, and people pay more and more attention to health preservation and also pay more attention to health preservation from daily diet. From the market perspective, the method has wider market prospect.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a preparation method of the breathable water-absorbent PU resin for the sole, which is simple to prepare and has the effects of tonifying spleen and lung, soothing nerves and promoting intelligence, moistening dryness, expelling wind and cold, clearing heat and removing toxicity to reduce pathogenic fire, removing phlegm and relieving cough, invigorating stomach and helping digestion, promoting metabolism, improving memory, improving physical weakness and the like.
In order to achieve the aim of the invention, the invention adopts the specific scheme that:
a preparation method of a Shenhua Yeshenkang tea is prepared from the following raw materials in parts by weight: 1-3 parts of ginseng, 3-5 parts of double-petal red rose, 4-6 parts of polygonatum, 3-5 parts of wolfberry fruit, 4-6 parts of red date, 1-3 parts of angelica dahurica, 4-6 parts of honeysuckle, 4-6 parts of roselle, 3-5 parts of mulberry, 1-3 parts of rhizoma polygonati, 1-3 parts of poria cocos, 3-5 parts of raspberry, 3-5 parts of mulberry leaf, 3-5 parts of fructus alpiniae oxyphyllae, 4-6 parts of longan, 4-6 parts of ampelopsis grossedentata leaf, 4-6 parts of chrysanthemum and 3-5 parts of liquorice.
Further, the preparation method of the Shenhua Yeshenkang tea comprises the following steps: selecting raw materials, crushing, drying, blending the dried raw materials according to the weight ratio of the components, and packaging; taking out the tea bag 1 bag, placing into a cup, adding boiling water, brewing for 3-10 minutes, and drinking while hot, wherein the tea bag can be repeatedly brewed until no color taste exists.
The invention has the beneficial effects that:
the preparation is simple, and has the effects of invigorating primordial qi, invigorating spleen, benefiting lung, tranquilizing mind, improving intelligence, moistening dryness, relieving cough and asthma due to lung deficiency, dispelling pathogenic wind, dispelling cold, clearing away heat and toxic materials, lowering fire, eliminating phlegm, relieving cough, promoting salivation, quenching thirst, invigorating stomach, promoting digestion, cooling blood, relieving swelling, moistening liver, invigorating kidney channel deficiency, replenishing vital essence, improving eyesight, relieving soreness of waist and knees, reducing weight and blood fat, warming stomach, invigorating spleen, stimulating appetite, relieving spleen and stomach deficiency cold, relieving diarrhea, eliminating dampness, dispersing stagnated liver qi, relieving qi stagnation, treating anemia, reducing blood sugar, lowering blood pressure, nourishing; preventing coronary heart disease, warming kidney, arresting spontaneous emission, reducing urination, increasing nocturia, nocturnal emission, insomnia, palpitation, sexual impotence, premature ejaculation, dizziness, tinnitus, sore throat, premature graying of hair, protecting liver, nourishing yin, invigorating kidney, replenishing blood, promoting blood circulation, inhibiting cancer, caring skin, removing speckle, delaying aging, promoting metabolism, improving memory, improving asthenia, and prolonging life.
Detailed Description
The present invention is further described below by way of specific examples, but the present invention is not limited to only the following examples. Variations, combinations, or substitutions of the invention, which are within the scope of the invention or the spirit, scope of the invention, will be apparent to those of skill in the art and are within the scope of the invention.
Example 1: a preparation method of a Shenhua Yeshenkang tea is prepared from the following raw materials in parts by weight: 1 part of ginseng, 3 parts of double-petal red rose, 4 parts of polygonatum, 3 parts of wolfberry fruit, 4 parts of red date, 1 part of angelica dahurica, 4 parts of honeysuckle, 4 parts of roselle, 3 parts of mulberry, 1 part of rhizoma polygonati, 1 part of tuckahoe, 3 parts of raspberry, 3 parts of mulberry leaf, 3 parts of sharpleaf galangal fruit, 4 parts of longan, 4 parts of ampelopsis grossedentata leaf, 4 parts of chrysanthemum and 3 parts of liquorice.
The preparation method of the Shenhua Yeshenkang tea comprises the following steps: selecting raw materials, crushing, drying, blending the dried raw materials according to the weight ratio of the components, and packaging; taking out the tea bag 1 bag, placing into a cup, adding boiling water, brewing for 3-10 minutes, and drinking while hot, wherein the tea bag can be repeatedly brewed until no color taste exists.
Example 2: a preparation method of a Shenhua Yeshenkang tea is prepared from the following raw materials in parts by weight: 2 parts of ginseng, 4 parts of double-petal red rose, 5 parts of polygonatum, 4 parts of wolfberry fruit, 5 parts of red date, 2 parts of angelica dahurica, 5 parts of honeysuckle, 5 parts of roselle, 4 parts of mulberry, 2 parts of rhizoma polygonati, 2 parts of poria cocos, 4 parts of raspberry, 4 parts of mulberry leaf, 4 parts of fructus alpiniae oxyphyllae, 5 parts of longan, 5 parts of ampelopsis grossedentata leaf, 5 parts of chrysanthemum and 4 parts of liquorice.
The preparation method of the Shenhua Yeshenkang tea comprises the following steps: selecting raw materials, crushing, drying, blending the dried raw materials according to the weight ratio of the components, and packaging; taking out the tea bag 1 bag, placing into a cup, adding boiling water, brewing for 3-10 minutes, and drinking while hot, wherein the tea bag can be repeatedly brewed until no color taste exists.
Example 3: a preparation method of a Shenhua Yeshenkang tea is prepared from the following raw materials in parts by weight: 3 parts of ginseng, 5 parts of double-petal red rose, 6 parts of polygonatum, 5 parts of wolfberry fruit, 6 parts of red date, 3 parts of angelica dahurica, 6 parts of honeysuckle, 6 parts of roselle, 5 parts of mulberry, 3 parts of rhizoma polygonati, 3 parts of poria cocos, 5 parts of raspberry, 5 parts of mulberry leaf, 5 parts of fructus alpiniae oxyphyllae, 6 parts of longan, 6 parts of ampelopsis grossedentata leaf, 6 parts of chrysanthemum and 5 parts of liquorice.
The preparation method of the Shenhua Yeshenkang tea comprises the following steps: selecting raw materials, crushing, drying, blending the dried raw materials according to the weight ratio of the components, and packaging; taking out the tea bag 1 bag, placing into a cup, adding boiling water, brewing for 3-10 minutes, and drinking while hot, wherein the tea bag can be repeatedly brewed until no color taste exists.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the present invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (2)
1. A preparation method of Shenhua Yeshenkang tea is characterized by being prepared from the following raw materials in parts by weight: 1-3 parts of ginseng, 3-5 parts of double-petal red rose, 4-6 parts of polygonatum, 3-5 parts of wolfberry fruit, 4-6 parts of red date, 1-3 parts of angelica dahurica, 4-6 parts of honeysuckle, 4-6 parts of roselle, 3-5 parts of mulberry, 1-3 parts of rhizoma polygonati, 1-3 parts of poria cocos, 3-5 parts of raspberry, 3-5 parts of mulberry leaf, 3-5 parts of fructus alpiniae oxyphyllae, 4-6 parts of longan, 4-6 parts of ampelopsis grossedentata leaf, 4-6 parts of chrysanthemum and 3-5 parts of liquorice.
2. The preparation method of the Shenhua Yeshenkang tea according to claim 1, wherein the preparation method of the Shenhua Yeshenkang tea comprises the following steps: selecting raw materials, crushing, drying, blending the dried raw materials according to the weight ratio of the components, and packaging; taking out the tea bag 1 bag, placing into a cup, adding boiling water, brewing for 3-10 minutes, and drinking while hot, wherein the tea bag can be repeatedly brewed until no color taste exists.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911115663.7A CN110637911A (en) | 2019-11-14 | 2019-11-14 | Preparation method of ginseng flower, fruit, leaf and mulberry health tea |
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| CN201911115663.7A CN110637911A (en) | 2019-11-14 | 2019-11-14 | Preparation method of ginseng flower, fruit, leaf and mulberry health tea |
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| CN110637911A true CN110637911A (en) | 2020-01-03 |
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| CN201911115663.7A Pending CN110637911A (en) | 2019-11-14 | 2019-11-14 | Preparation method of ginseng flower, fruit, leaf and mulberry health tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113678922A (en) * | 2020-05-19 | 2021-11-23 | 罗贤义 | Formula and preparation method of ginseng, medlar and rhizoma polygonati tea |
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| CN108029811A (en) * | 2018-02-18 | 2018-05-15 | 王俊杰 | A kind of King solomonseal rhizome tea and its preparation process for improving smoking and people's constitution of drinking |
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2019
- 2019-11-14 CN CN201911115663.7A patent/CN110637911A/en active Pending
Patent Citations (7)
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| CN106106929A (en) * | 2016-06-28 | 2016-11-16 | 禹州市鼎信中药科技有限公司 | A kind of sealwort medlar filial generation tea prescription and production technology thereof |
| CN106106927A (en) * | 2016-06-28 | 2016-11-16 | 禹州市鼎信中药科技有限公司 | A kind of Fructus Lycii Flos Rosae Rugosae alternative tea formula and production technology thereof |
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| CN106387158A (en) * | 2016-08-19 | 2017-02-15 | 江西汇仁药业股份有限公司 | Health-care tea and preparation method thereof |
| CN107232365A (en) * | 2017-06-23 | 2017-10-10 | 禹州市鼎信中药科技有限公司 | A kind of matrimony vine fructus alpiniae oxyphyllae alternative tea |
| CN108029811A (en) * | 2018-02-18 | 2018-05-15 | 王俊杰 | A kind of King solomonseal rhizome tea and its preparation process for improving smoking and people's constitution of drinking |
| CN108686106A (en) * | 2018-08-07 | 2018-10-23 | 乐清市益寿铁皮石斛专业种植场 | A kind of composition for the deficiency of liver-yin and kidney-yin and preparation method thereof and purposes |
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| CN113678922A (en) * | 2020-05-19 | 2021-11-23 | 罗贤义 | Formula and preparation method of ginseng, medlar and rhizoma polygonati tea |
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