CN103250820A - Stomachic chrysanthemum tea and preparation method thereof - Google Patents

Abstract

The invention discloses a stomachic chrysanthemum tea, comprising the following materials in parts by weight: 90-96 parts of chrysanthemum, 12-16 parts of amomum tsao-ko, 1-2 parts of pipewort, 4-5 parts of honeysuckle, 2-4 parts of Chinese yarn, 3-4 parts of broadleaf holly leaf, 2-4 parts of fructus amomi, 1-2 parts of pollen pini, 2-4 parts of Chinese chestnut leaf, 3-5 parts of cabbage, 1-2 parts of tuckahoe, 3-5 parts of mushroom, 3-4 parts of sunflower faceplate and 2-3 parts of rehmannia flower. According to the chrysanthemum tea, the materials are processed by a fermenting method; the taste of the tea is enriched; the scope of cognition of people on the tea is improved; the storage time of the tea beverage is also prolonged; the preparation method is simple in process and free of an ultra-temperature operation in the entire production process; the nutritive value of each material is preserved; the stomachic chrysanthemum tea has stronger health-care effect; and the honeysuckle has the effects of clearing away heat and toxic materials, and dispelling wind and heat. Thus, the tea beverage has the effects of eliminating dampness and dispelling coldness, helping digestion and the like.

Description

A kind of stomach invigorating chrysanthemum tea and preparation method thereof

Technical field

The present invention relates generally to a kind of stomach invigorating chrysanthemum tea and preparation method thereof, belongs to the tea field.

Background technology

On market, most drinks are simple property tea drink, adding some flavor enhancements regulates taste, quenches one's thirst, but composition is single, mouthfeel is single, health care is single, in the technology of traditional mode of production tea beverage, and the employing superhigh temperature extraction that has, the employing spray-drying that has etc., because too high temperature can cause the loss of nutriment, so technology tea beverage simple, that have fresh mouthfeel can obtain high health care again is the best drink that caters to market and consumer.

Summary of the invention

The object of the invention is exactly for a kind of stomach invigorating chrysanthemum tea and preparation method thereof is provided.

The present invention is achieved by the following technical solutions:

A kind of stomach invigorating chrysanthemum tea, it is made up of the raw material of following weight parts:

Chrysanthemum 90-96, tsaoko 12-16, pipewort 1-2, honeysuckle 4-5, Chinese yam 2-4, bitter leaves tea 3-4, fructus amomi 2-4, pollen pini 1-2, Chinese chestnut leaf 2-4, wild cabbage 3-5, Poria cocos 1-2, mushroom 3-5, floral disc of sunflower into 3-4, adhesive rehmannia flower 2-3.

A kind of preparation method of stomach invigorating chrysanthemum tea may further comprise the steps:

(1) above-mentioned tsaoko, floral disc of sunflower into, pipewort, honeysuckle, lotus seeds, adhesive rehmannia flower are mixed, adding 6-8 times of decocting boils, filter to get filtrate, be cooled to normal temperature, add the distiller's yeast of filtrate weight 1-2%, evenly stir and be placed in the sealing crock, at 25-30 ℃ of bottom fermentation 4-5 days, after the fermentation ends, add the rock sugar of zymotic fluid weight 2-4%, the royal jelly of 0.1-0.2%, stir, get zymotic fluid;

(2) above-mentioned chrysanthemum is cured under 100-120 ℃, make that water content is 4-6%;

(3) it is ripe glutinous rice to be added poach, filter Rice ﹠ peanut milk, with above-mentioned fructus amomi and Chinese yam hybrid slicing, in pot, add the Rice ﹠ peanut milk of compound weight 10-15%, temperature be 70-80 ℃ stewing 15-20 processed minute down, taking-up cools;

(4) chrysanthemum after will curing mixes with each raw material of residue, soaks 3-5 minute in concentration is the saline solution of 2-3%, and fructus amomi and the Chinese yam of taking out after back and the above-mentioned processing mix grinding, dry;

(5) each material after the above-mentioned oven dry is joined in the zymotic fluid, be heated to 80-90 ℃, constant temperature 10-20 minute, with zymotic fluid 7-8 water doubly, reducing temperature was 60-70 ℃, decocts 40-50 minute, filters, concentrated, sealed cannedly, namely got described stomach invigorating chrysanthemum tea.

Advantage of the present invention is:

The chrysanthemum tea that the present invention produces is handled raw material by the method for fermentation, not only enriched the mouthfeel of tea, improved the understanding scope of people to tea, also prolonged the period of storage of this tea beverage, in the whole process of production, technology is simple and do not have the superhigh temperature operation, has kept the nutritive value of each raw material itself, have stronger health-care efficacy, wherein honeysuckle has effect clearing heat and detoxicating, dispelling wind and heat from the body.Tea beverage of the present invention has eliminating dampness except effects such as the helping digestion of trembling with fear, help digestion.

The specific embodiment

Embodiment 1

A kind of stomach invigorating chrysanthemum tea, it is made up of the raw material of following weight parts (kilogram):

Chrysanthemum 96, tsaoko 16, pipewort 2, honeysuckle 5, Chinese yam 4, bitter leaves tea 4, fructus amomi 4, pollen pini 2, Chinese chestnut leaf 4, wild cabbage 5, Poria cocos 2, mushroom 5, floral disc of sunflower into 4, adhesive rehmannia flower 3.

A kind of preparation method of stomach invigorating chrysanthemum tea may further comprise the steps:

(1) above-mentioned tsaoko, floral disc of sunflower into, pipewort, honeysuckle, lotus seeds, adhesive rehmannia flower are mixed, adding 8 times of decoctings boils, filter to get filtrate, be cooled to normal temperature, add the distiller's yeast of filtrate weight 2%, evenly stir and be placed in the sealing crock, 30 ℃ of bottom fermentations 5 days after the fermentation ends, add the rock sugar of zymotic fluid weight 4%, 0.2% royal jelly, stir, get zymotic fluid;

(2) above-mentioned chrysanthemum is cured under 120 ℃, make that water content is 6%;

(3) it is ripe glutinous rice to be added poach, filter Rice ﹠ peanut milk, with above-mentioned fructus amomi and Chinese yam hybrid slicing, in pot, add the Rice ﹠ peanut milk of compound weight 15%, be 80 ℃ of stewing systems 20 minutes down in temperature, taking-up cools;

(4) chrysanthemum after will curing mixes with each raw material of residue, soaks 5 minutes in concentration is 3% saline solution, and fructus amomi and the Chinese yam of taking out after back and the above-mentioned processing mix grinding, dry;

(5) each material after the above-mentioned oven dry is joined in the zymotic fluid, be heated to 90 ℃, constant temperature 20 minutes, with the water of 8 times of zymotic fluids, reducing temperature is 70 ℃, decocts 50 minutes, filters, concentrated, seals cannedly, sterilization namely gets described stomach invigorating chrysanthemum tea.

Claims (2)

1. stomach invigorating chrysanthemum tea is characterized in that what it was made up of the raw material of following weight parts:

Chrysanthemum 90-96, tsaoko 12-16, pipewort 1-2, honeysuckle 4-5, Chinese yam 2-4, bitter leaves tea 3-4, fructus amomi 2-4, pollen pini 1-2, Chinese chestnut leaf 2-4, wild cabbage 3-5, Poria cocos 1-2, mushroom 3-5, floral disc of sunflower into 3-4, adhesive rehmannia flower 2-3.

2. the preparation method of a stomach invigorating chrysanthemum tea as claimed in claim 1 is characterized in that may further comprise the steps:

(1) above-mentioned tsaoko, floral disc of sunflower into, pipewort, honeysuckle, lotus seeds, adhesive rehmannia flower are mixed, adding 6-8 times of decocting boils, filter to get filtrate, be cooled to normal temperature, add the distiller's yeast of filtrate weight 1-2%, evenly stir and be placed in the sealing crock, at 25-30 ℃ of bottom fermentation 4-5 days, after the fermentation ends, add the rock sugar of zymotic fluid weight 2-4%, the royal jelly of 0.1-0.2%, stir, get zymotic fluid;

(2) above-mentioned chrysanthemum is cured under 100-120 ℃, make that water content is 4-6%;

(3) it is ripe glutinous rice to be added poach, filter Rice ﹠ peanut milk, with above-mentioned fructus amomi and Chinese yam hybrid slicing, in pot, add the Rice ﹠ peanut milk of compound weight 10-15%, temperature be 70-80 ℃ stewing 15-20 processed minute down, taking-up cools;

(4) chrysanthemum after will curing mixes with each raw material of residue, soaks 3-5 minute in concentration is the saline solution of 2-3%, and fructus amomi and the Chinese yam of taking out after back and the above-mentioned processing mix grinding, dry;

(5) each material after the above-mentioned oven dry is joined in the zymotic fluid, be heated to 80-90 ℃, constant temperature 10-20 minute, with zymotic fluid 7-8 water doubly, reducing temperature was 60-70 ℃, decocts 40-50 minute, filters, concentrated, sealed cannedly, namely got described stomach invigorating chrysanthemum tea.