CN103250834A - Hawthorn-flavor chrysanthemum tea and preparation method thereof - Google Patents

Abstract

The invention discloses hawthorn-flavor chrysanthemum tea. The tea comprises the following raw materials in parts by weight: 85-90 parts of chrysanthemum, 12-15 parts of hawthorn, 1-2 parts of buddleja officinalis, 2-3 parts of wolfberry fruit, 1-2 parts of radix angelicae, 1-2 parts of orange peel, 2-3 parts of lotus seed, 3-5 parts of lotus leaves, 3-4 parts of ginseng leaves, 2-4 parts of retinervus luffae fructus, 2-4 parts of glutinous rice rhizome and root, 1-2 parts of plantain herb, and 2-3 parts of sunflower head. According to a preparation method of the chrysanthemum tea disclosed by the invention, the raw materials are treated by means of fermentation, so that not only is tea taste enriched, but also the tea cognitive range of people is improved, as well as the storage time of a tea beverage is prolonged; in the entire production process, the process is simple, ultrahigh temperature operation is avoided, and the nutritional values of all the raw materials are kept, so that the tea has strong health care effect; the orange peel has the effects of regulating Qi and middle energizer, drying damp and eliminating phlegm and can be used for treating spleen and stomach qi stagnation, abdominal fullness and distention and vomit; and the tea beverage disclosed by the invention has the effects of relieving cough and asthma, stimulating appetite and digestion, activating blood, dissolving stasis and the like.

Description

A kind of hawthorn flavor chrysanthemum tea and preparation method thereof

Technical field

The present invention relates generally to a kind of hawthorn flavor 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 hawthorn flavor chrysanthemum tea and preparation method thereof is provided.

The present invention is achieved by the following technical solutions:

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

Chrysanthemum 85-90, hawthorn 12-15, butterflybush flower 1-2, fruit of Chinese wolfberry 2-3, root of Dahurain angelica 1-2, orange peel 1-2, lotus seeds 2-3, lotus leaf 3-5, folium panacis japonici cum caule 3-4, luffa 2-4, glutinous rice rhizome and root 2-4, Asiatic plantain 1-2, floral disc of sunflower into 2-3.

A kind of preparation method of hawthorn flavor chrysanthemum tea as claimed in claim 1 may further comprise the steps:

(1) above-mentioned hawthorn, floral disc of sunflower into, butterflybush flower, the fruit of Chinese wolfberry, Asiatic plantain, luffa 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) above-mentioned orange peel section is placed in the pot, moderate heat stir-fried 1-2 minute, added the honey of its weight 2-4% after the taking-up, mixing and stirring;

(4) chrysanthemum after will curing mixes with each raw material of residue, soaks 3-5 minute in concentration is the citric acid of 8-10%, places in the food steamer, steamed 10-15 minute, after taking out with above-mentioned processing after orange peel 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, and concentrates, and sealed cannedly, namely got the described hawthorn chrysanthemum tea of distinguishing the flavor of.

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 a superhigh temperature operation, the nutritive value that has kept each raw material itself, have stronger health-care efficacy, wherein orange peel has in the accent of regulating the flow of vital energy, eliminating dampness and eliminating phlegm effect, can be used for treating the taste stagnation of the circulation of vital energy, abdominal fullness and distention, vomiting, tea beverage of the present invention has that cloperastine is breathed heavily, appetite-stimulating indigestion-relieving, effect such as promoting blood circulation and removing blood stasis.

The specific embodiment

Embodiment 1

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

Chrysanthemum 90, hawthorn 15, butterflybush flower 2, the fruit of Chinese wolfberry 3, the root of Dahurain angelica 2, orange peel 2, lotus seeds 3, lotus leaf 5, folium panacis japonici cum caule 4, luffa 4, glutinous rice rhizome and root 4, Asiatic plantain 1, floral disc of sunflower into 3.

A kind of preparation method of hawthorn flavor chrysanthemum tea may further comprise the steps:

(1) above-mentioned hawthorn, floral disc of sunflower into, butterflybush flower, the fruit of Chinese wolfberry, Asiatic plantain, luffa 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 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) above-mentioned orange peel section is placed in the pot, moderate heat stir-fried 2 minutes, added the honey of its weight 2% after the taking-up, mixing and stirring;

(4) chrysanthemum after will curing mixes with each raw material of residue, soaks 5 minutes in concentration is 10% citric acid, places in the food steamer, steamed 15 minutes, after taking out with above-mentioned processing after orange peel 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 zymotic fluid 7-8 water doubly, reducing temperature is 70 ℃, decocts 50 minutes, filters, and concentrates, and seals cannedly, namely gets the described hawthorn chrysanthemum tea of distinguishing the flavor of.

Claims (2)

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

Chrysanthemum 85-90, hawthorn 12-15, butterflybush flower 1-2, fruit of Chinese wolfberry 2-3, root of Dahurain angelica 1-2, orange peel 1-2, lotus seeds 2-3, lotus leaf 3-5, folium panacis japonici cum caule 3-4, luffa 2-4, glutinous rice rhizome and root 2-4, Asiatic plantain 1-2, floral disc of sunflower into 2-3.

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

(1) above-mentioned hawthorn, floral disc of sunflower into, butterflybush flower, the fruit of Chinese wolfberry, Asiatic plantain, luffa 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) above-mentioned orange peel section is placed in the pot, moderate heat stir-fried 1-2 minute, added the honey of its weight 2-4% after the taking-up, mixing and stirring;

(4) chrysanthemum after will curing mixes with each raw material of residue, soaks 3-5 minute in concentration is the citric acid of 8-10%, places in the food steamer, steamed 10-15 minute, after taking out with above-mentioned processing after orange peel 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, and concentrates, and sealed cannedly, namely got the described hawthorn chrysanthemum tea of distinguishing the flavor of.