CN103652184A - Manufacturing method for chrysanthemum balsam pear tea - Google Patents
Manufacturing method for chrysanthemum balsam pear tea Download PDFInfo
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- CN103652184A CN103652184A CN201310651278.0A CN201310651278A CN103652184A CN 103652184 A CN103652184 A CN 103652184A CN 201310651278 A CN201310651278 A CN 201310651278A CN 103652184 A CN103652184 A CN 103652184A
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- balsam pear
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Abstract
The invention provides a manufacturing method for a chrysanthemum balsam pear tea. The manufacturing method comprises the following steps: (1) cutting the base of balsam pear and taking out seeds and pulp in the balsam pear; (2) drying the pulp of the balsam pear; (3) putting the dried pulp and chrysanthemum into the hollowed balsam pear together and then adding 2 to 5 g of rock sugar; and (4) drying the balsam pear filled with the pulp, the chrysanthemum and the rock sugar at a temperature of 113 to 117 DEG C for 25 to 36 h. According to the manufacturing method provided by the invention, the hollowed balsam pear is filled with the chrysanthemum, the pulp of the balsam pear and the rock sugar and then dried to prepare the chrysanthemum balsam pear tea, so the chrysanthemum balsam pear tea has weak balsam pear flavor, rich fragrance and delicious taste; furthermore, the chrysanthemum balsam pear tea is capable of building up the body, is warm in nature, has a body complementing effect and can reduce blood pressure of a person drinking the tea for a long time, benefit blood and qi and improve immunity of the person.
Description
Technical field
The invention belongs to tea and manufacture technology field thereof, relate in particular to the preparation method of chrysanthemum balsam pear tea.
Background technology
Chrysanthemum is composite family herbaceos perennial, is one of traditional parts of generic medicinal plants of China, mainly with capitulum hyoscine.According to ancient books, record chrysanthemum sweet-bitter flavor, cold nature; There is loose wind heat-clearing, clear liver and improve vision and the effect such as detoxicating, relieving inflammation. puckery to dry, hyperactivity of fire, order, or the limbs pain being caused by wind, cold, wet, numb disease all have certain curative effect.Cure mainly cold anemopyretic, headache etc.Dizzy, headache, tinnitus are had to preventive and therapeutic effect.Chrysanthemum has dividing of mother chrysanthemum and family chrysanthemum, and wherein a family chrysanthemum clears liver and improve vision, the loose fire of mother chrysanthemum toxic removing, and sweetness and bitterness is slightly cold, clearing heat and detoxicating, and eyes strain, headache, hypertension etc. are all had to certain effectiveness.In < < Compendium of Materia Medica > >, the drug effect of chrysanthemum tea is also documented in detail: property is sweet, be slightly cold, there is the effect of loose wind-heat, flat liver improving eyesight.< < Sheng Nong's herbal classic > > thinks, feverfew jasmine tea can " main all public attention be dizzy, swell and ache, order wish is de-, the dead flesh of skin, dislike rheumatism numbness, take for a long time sharp gas, and making light of one's life by commiting suicide endures hardships prolongs life." modern medicine also studies confirm that; chrysanthemum have hypotensive, eliminate cancer cell, coronary artery dilator and antibacterial effect; long-term drinking can increase human body calcareous, regulate myocardial function, reduce cholesterol, while being applicable to the elderly and prevention epidemic conjunctivities, drink.To the eyes hot-tempered, excess eye-using causes are dry and astringent, also there is a good curative effect.Meanwhile, chrysanthemum tea gives off a strong fragrance, and produces refreshing effect to the mind, the effect that also has certain lax nerve, releives and have a headache.The traditional Chinese medical science is multiplex to cure mainly the illnesss such as hot eyes, swelling and sore throat, tinnitus, anemopyretic cold, headache, hypertension, sore treatment poison.If edible for a long time, also has the effect of " sharp vim and vigour, make light of one's life by commiting suicide, prolong life ".Current clinical medicine also proves, the expansible coronary artery of chrysanthemum increases CBF, reduce blood pressure, and to coronary heart disease, hypertension, artery sclerosis, the too high disease of serum cholesterol have good curative effect.Chrysanthemum has good curative effect to treatment eye fatigue, eye-blurred.
Balsam pear has another name called balsam pear, is cucurbitaceous plant, is annual climbing herb.Stem, branch, petiole and bennet have draped over one's shoulders pubescence, the raw tendril of armpit.Balsam pear is a kind of vegetables that people like, original producton location is unclear, but is commonly considered as originating in torrid areas.In South Asia, all there is plantation widely in Southeast Asia, China and archipelago, the Caribbean.China's traditional Chinese medicine is thought balsam pear bitter cold in nature, and to the heart, lung, stomach has cool, thirst-quenching, skin maintenance, and the effect such as enhance metabolism.In balsam pear, contain abundant vitamin B1, vitamin c and several mineral materials, long-term drinking can be promoted longevity, and promotes the resistivity of health.
Summary of the invention
Technical problem to be solved by this invention is the preparation method of a kind of chrysanthemum balsam pear tea of invention, chrysanthemum balsam pear tea bitter gourd flavored that the method makes is faint, aromatic taste and have the effect improving the health, long-term drinking can improve body immunity, reduces blood pressure, the effect of sharp vim and vigour.
For solving prior art problem, technical solution of the present invention is as follows:
A preparation method for chrysanthemum balsam pear tea, comprises following operation rapid:
(1) fruit base of Fructus Momordicae charantiae is cut, draw out seed and capsule in balsam pear;
(2) balsam pear capsule is dried;
(3) the balsam pear capsule after drying is put into the balsam pear capsule of emptying together with chrysanthemum, then put into 2～5g rock sugar;
(4) balsam pear that is plugged with balsam pear capsule, chrysanthemum and rock sugar is dried, during oven dry, temperature is 113～117 ℃, and drying time is 25～36h.
Preferably, chrysanthemum described in step (3) is the feverfew after processing.
Preferably, the feverfew after processing refers to and dries finished feverfew.
Preferably, the middle rock sugar of step (2) is placed on the centre of balsam pear cavity.
Preferably, in step (1), balsam pear is fresh balsam pear.
By the above-mentioned chrysanthemum balsam pear tea making, cut into slices, with the boiling water of 100 ℃, brew drinkable.
Compared with prior art, beneficial effect of the present invention is:
The present invention is a kind of preparation method of chrysanthemum balsam pear tea, and chrysanthemum balsam pear chrysanthemum for tea use, balsam pear capsule, rock sugar are filled in balsam pear and dried, and make chrysanthemum balsam pear tea bitter gourd flavored faint, and chrysanthemum balsam pear tea is aromatic good to eat; Further chrysanthemum balsam pear tea of the present invention have improve the health, the effect of complement warm in nature, long-term drinking can reduce drinking person blood pressure, sharp vim and vigour can also improve drinking person body immunity.
The specific embodiment
Referring to the specific embodiment, further describe the present invention, to make those skilled in the art can implement according to this with reference to description word, protection domain of the present invention is not limited by embodiments of the present invention.
Embodiment 1
Fresh fruit base of Fructus Momordicae charantiae is cut, then draw out seed and the capsule in balsam pear, then the capsule of drawing out is dried; Balsam pear capsule after drying is put into the balsam pear capsule of emptying with together with feverfew after processing, then 2g rock sugar is put in the middle of balsam pear chamber; The balsam pear that is plugged with chrysanthemum is dried, and during oven dry, temperature is 113 ℃, and drying time is 25h, takes out and obtain product.
Embodiment 2
Fresh fruit base of Fructus Momordicae charantiae is cut, then draw out seed and the capsule in balsam pear, then the capsule of drawing out is dried; Balsam pear capsule after drying is put into the balsam pear capsule of emptying with together with feverfew after processing, then 3.5g rock sugar is put in the middle of balsam pear chamber; The balsam pear that is plugged with chrysanthemum is dried, and during oven dry, temperature is 115 ℃, and drying time is 30h, takes out and obtain product.
Embodiment 3
Fresh fruit base of Fructus Momordicae charantiae is cut, then draw out seed and the capsule in balsam pear, then the capsule of drawing out is dried; Balsam pear capsule after drying is put into the balsam pear capsule of emptying with together with feverfew after processing, then 5g rock sugar is put in the middle of balsam pear chamber; The balsam pear that is plugged with chrysanthemum is dried, and during oven dry, temperature is 117 ℃, and drying time is 36h, takes out and obtain product.
By the above-mentioned chrysanthemum balsam pear tea making, cut into slices, with the boiling water of 100 ℃, brew drinkable.
The present invention is a kind of preparation method of chrysanthemum balsam pear tea, and chrysanthemum balsam pear chrysanthemum for tea use, balsam pear capsule, rock sugar are filled in balsam pear and dried, and make chrysanthemum balsam pear tea bitter gourd flavored faint, and chrysanthemum balsam pear tea is aromatic good to eat; Further chrysanthemum balsam pear tea of the present invention have improve the health, the effect of complement warm in nature, long-term drinking can reduce drinking person blood pressure, sharp vim and vigour can also improve drinking person body immunity.
Claims (5)
1. a preparation method for chrysanthemum balsam pear tea, is characterized in that, comprises following operation rapid:
(1) fruit base of Fructus Momordicae charantiae is cut, draw out seed and capsule in balsam pear;
(2) balsam pear capsule is dried;
(3) the balsam pear capsule after drying is put into the balsam pear capsule of emptying together with chrysanthemum, then put into 2～5g rock sugar;
(4) balsam pear that is plugged with balsam pear capsule, chrysanthemum and rock sugar is dried, during oven dry, temperature is 113～117 ℃, and drying time is 25～36h.
2. the preparation method of chrysanthemum balsam pear tea according to claim 1, is characterized in that: the feverfew of chrysanthemum described in step (3) after for processing.
3. the preparation method of chrysanthemum balsam pear tea according to claim 1, is characterized in that: the feverfew after processing refers to dries finished feverfew.
4. the preparation method of chrysanthemum balsam pear tea according to claim 1, is characterized in that: in step (2), rock sugar is placed on the centre of balsam pear cavity.
5. the preparation method of chrysanthemum balsam pear tea according to claim 1, is characterized in that: in step (1), balsam pear is fresh balsam pear.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310651278.0A CN103652184A (en) | 2013-12-05 | 2013-12-05 | Manufacturing method for chrysanthemum balsam pear tea |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310651278.0A CN103652184A (en) | 2013-12-05 | 2013-12-05 | Manufacturing method for chrysanthemum balsam pear tea |
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| CN103652184A true CN103652184A (en) | 2014-03-26 |
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| CN201310651278.0A Pending CN103652184A (en) | 2013-12-05 | 2013-12-05 | Manufacturing method for chrysanthemum balsam pear tea |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543124A (en) * | 2014-12-24 | 2015-04-29 | 仙游县楼峰种养殖专业合作社 | Method for preparing dried balsam-pear tea and method for drinking dried balsam-pear tea |
| CN105028844A (en) * | 2015-09-06 | 2015-11-11 | 福建省农业科学院甘蔗研究所 | Golden kakorot healthy tea preparing method |
| CN105341221A (en) * | 2015-11-28 | 2016-02-24 | 广西职业技术学院 | Production method of bitter gourd tea |
| CN106070829A (en) * | 2016-08-26 | 2016-11-09 | 灵山县英榜茶厂 | Balsam pear/green tea and preparation method thereof |
| CN106173004A (en) * | 2016-08-26 | 2016-12-07 | 灵山县英榜茶厂 | Balsam pear/green tea and processing method thereof |
| CN106306189A (en) * | 2016-08-26 | 2017-01-11 | 灵山县英榜茶厂 | Bitter gourd tea and making method thereof |
| CN106359704A (en) * | 2016-08-26 | 2017-02-01 | 灵山县英榜茶厂 | Momordica charantia green tea and processing method thereof |
| CN106359705A (en) * | 2016-08-26 | 2017-02-01 | 灵山县英榜茶厂 | Momordica charantia green tea and preparation method thereof |
| CN106387159A (en) * | 2016-08-26 | 2017-02-15 | 灵山县英榜茶厂 | Momordica charantia tea and processing method thereof |
| CN106689554A (en) * | 2015-08-13 | 2017-05-24 | 洪添配 | Preparation method of bitter guard tea |
| CN108094613A (en) * | 2017-12-07 | 2018-06-01 | 安徽金龙山葛业有限公司 | A kind of kudzu root tea of hypertension and hyperlipemia |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101164577A (en) * | 2007-09-24 | 2008-04-23 | 黄春祥 | Heat-clearing fire-evil-dispelling and summer-passing summerheat-relieving summer-passing tea |
| CN102224860A (en) * | 2011-05-20 | 2011-10-26 | 刘海林 | Preparation method for tie guanyin bitter gourd tea |
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2013
- 2013-12-05 CN CN201310651278.0A patent/CN103652184A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101164577A (en) * | 2007-09-24 | 2008-04-23 | 黄春祥 | Heat-clearing fire-evil-dispelling and summer-passing summerheat-relieving summer-passing tea |
| CN102224860A (en) * | 2011-05-20 | 2011-10-26 | 刘海林 | Preparation method for tie guanyin bitter gourd tea |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543124A (en) * | 2014-12-24 | 2015-04-29 | 仙游县楼峰种养殖专业合作社 | Method for preparing dried balsam-pear tea and method for drinking dried balsam-pear tea |
| CN106689554A (en) * | 2015-08-13 | 2017-05-24 | 洪添配 | Preparation method of bitter guard tea |
| CN105028844A (en) * | 2015-09-06 | 2015-11-11 | 福建省农业科学院甘蔗研究所 | Golden kakorot healthy tea preparing method |
| CN105341221A (en) * | 2015-11-28 | 2016-02-24 | 广西职业技术学院 | Production method of bitter gourd tea |
| CN106070829A (en) * | 2016-08-26 | 2016-11-09 | 灵山县英榜茶厂 | Balsam pear/green tea and preparation method thereof |
| CN106173004A (en) * | 2016-08-26 | 2016-12-07 | 灵山县英榜茶厂 | Balsam pear/green tea and processing method thereof |
| CN106306189A (en) * | 2016-08-26 | 2017-01-11 | 灵山县英榜茶厂 | Bitter gourd tea and making method thereof |
| CN106359704A (en) * | 2016-08-26 | 2017-02-01 | 灵山县英榜茶厂 | Momordica charantia green tea and processing method thereof |
| CN106359705A (en) * | 2016-08-26 | 2017-02-01 | 灵山县英榜茶厂 | Momordica charantia green tea and preparation method thereof |
| CN106387159A (en) * | 2016-08-26 | 2017-02-15 | 灵山县英榜茶厂 | Momordica charantia tea and processing method thereof |
| CN108094613A (en) * | 2017-12-07 | 2018-06-01 | 安徽金龙山葛业有限公司 | A kind of kudzu root tea of hypertension and hyperlipemia |
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Application publication date: 20140326 |