CN103250835A - Blood sugar-reducing chrysanthemum tea and preparation method thereof - Google Patents

Abstract

The invention discloses blood sugar-reducing chrysanthemum tea. The blood sugar-reducing chrysanthemum tea consists of the following raw materials in parts by weight: 96-100 parts of chrysanthemum, 18-25 parts of mulberry, 1-2 parts of bighead atractylodes rhizome, 3-5 parts of cushaw flower, 2-4 parts of rehmannia, 2-4 parts of gynostemma pentaphylla, 2-3 parts of flatstem milkvetch seed, 1-2 parts of Rhodiola rosea, 4-5 parts of mulberry leaf, 3-4 parts of root of kudzu vine, 1-2 parts of glutinous rice rhizome and root, 2-4 parts of orange peel, 1-2 parts of plantain herb and 2-4 parts of sunflower flower disc. According to the produced chrysanthemum tea, the raw materials are treated through the fermentation method, so that the mouthfeel of the tea is enriched, the recognition range on the tea is improved, the storage time of the tea drink is prolonged, the process is simple and is absent in superhigh temperature operation in the whole production process, the nutritive value of each raw material is kept, the chrysanthemum tea has a good heath-care effect, the root of kudzu vine has the effects of reducing blood sugar, reducing blood-lipid and improving the intelligence, and the tea drink has the effects of tonifying liver and kidney, nourishing yin and tonifying blood and reducing blood sugar.

Description

A kind of hypoglycemic chrysanthemum tea and preparation method thereof

Technical field

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

The present invention is achieved by the following technical solutions:

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

Chrysanthemum 96-100, mulberries 18-25, bighead atractylodes rhizome 1-2, pumpkin flower 3-5, glutinous rehmannia 2-4, gynostemma pentaphylla 2-4, semen astragali complanati 2-3, rhodiola root 1-2, mulberry leaf 4-5, root of kudzu vine 3-4, glutinous rice rhizome and root 1-2, tangerine peel 2-4, Asiatic plantain 1-2, floral disc of sunflower into 2-4.

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

(1) above-mentioned mulberries is squeezed the juice;

(2) floral disc of sunflower into, the bighead atractylodes rhizome, pumpkin flower, glutinous rehmannia, semen astragali complanati, rhodiola root are mixed, adding 6-8 times of decocting boils, filter to get filtrate, mix with above-mentioned mulberry juice after being cooled to normal temperature, with the distiller's yeast of mixed liquor 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;

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

(4) it is ripe glutinous rice to be added poach, filter Rice ﹠ peanut milk, with the section of the above-mentioned root of kudzu vine, in pot, add the Rice ﹠ peanut milk of root of kudzu vine weight 10-15%, temperature be 70-80 ℃ stewing 15-20 processed minute down, taking-up cools;

(5) chrysanthemum after will curing mixes with each raw material of residue, soaks 1-2 minute in vinegar, and the root of kudzu vine that takes out after back and the above-mentioned processing mixes grinding, dries;

(6) 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 hypoglycemic 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 a superhigh temperature operation, the nutritive value that has kept each raw material itself, have stronger health-care efficacy, wherein the root of kudzu vine has the effect of hypoglycemic, intelligence development, and tea beverage of the present invention has liver-kidney tonifying, the enriching yin of enriching blood, effect such as hypoglycemic.

The specific embodiment

Embodiment 1

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

Chrysanthemum 100, mulberries 25, the bighead atractylodes rhizome 2, pumpkin spend 5, glutinous rehmannia 4, gynostemma pentaphylla 4, semen astragali complanati 3, rhodiola root 2, mulberry leaf 5, the root of kudzu vine 4, glutinous rice rhizome and root 2, tangerine peel 4, Asiatic plantain 1, floral disc of sunflower into 2.

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

(1) above-mentioned mulberries is squeezed the juice;

(2) floral disc of sunflower into, the bighead atractylodes rhizome, pumpkin flower, glutinous rehmannia, semen astragali complanati, rhodiola root are mixed, adding 8 times of decoctings boils, filter to get filtrate, mix with above-mentioned mulberry juice after being cooled to normal temperature, with the distiller's yeast of mixed liquor 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;

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

(4) it is ripe glutinous rice to be added poach, filter Rice ﹠ peanut milk, with the section of the above-mentioned root of kudzu vine, in pot, add the Rice ﹠ peanut milk of root of kudzu vine weight 15%, be 80 ℃ of stewing systems 20 minutes down in temperature, taking-up cools;

(5) chrysanthemum after will curing mixes with each raw material of residue, soaks 2 minutes in vinegar, and the root of kudzu vine that takes out after back and the above-mentioned processing mixes grinding, dries;

(6) 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 40 minutes, filters, concentrated, seals cannedly, sterilization namely gets described hypoglycemic chrysanthemum tea.

Claims (2)

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

Chrysanthemum 96-100, mulberries 18-25, bighead atractylodes rhizome 1-2, pumpkin flower 3-5, glutinous rehmannia 2-4, gynostemma pentaphylla 2-4, semen astragali complanati 2-3, rhodiola root 1-2, mulberry leaf 4-5, root of kudzu vine 3-4, glutinous rice rhizome and root 1-2, tangerine peel 2-4, Asiatic plantain 1-2, floral disc of sunflower into 2-4.

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

(1) above-mentioned mulberries is squeezed the juice;

(2) floral disc of sunflower into, the bighead atractylodes rhizome, pumpkin flower, glutinous rehmannia, semen astragali complanati, rhodiola root are mixed, adding 6-8 times of decocting boils, filter to get filtrate, mix with above-mentioned mulberry juice after being cooled to normal temperature, with the distiller's yeast of mixed liquor 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;

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

(4) it is ripe glutinous rice to be added poach, filter Rice ﹠ peanut milk, with the section of the above-mentioned root of kudzu vine, in pot, add the Rice ﹠ peanut milk of root of kudzu vine weight 10-15%, temperature be 70-80 ℃ stewing 15-20 processed minute down, taking-up cools;

(5) chrysanthemum after will curing mixes with each raw material of residue, soaks 1-2 minute in vinegar, and the root of kudzu vine that takes out after back and the above-mentioned processing mixes grinding, dries;

(6) 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 hypoglycemic chrysanthemum tea.