CN104068180A - Tea with functions of preventing phlegm from forming and stopping coughing, and preparation method thereof - Google Patents

Tea with functions of preventing phlegm from forming and stopping coughing, and preparation method thereof Download PDF

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Publication number
CN104068180A
CN104068180A CN201410219596.4A CN201410219596A CN104068180A CN 104068180 A CN104068180 A CN 104068180A CN 201410219596 A CN201410219596 A CN 201410219596A CN 104068180 A CN104068180 A CN 104068180A
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China
Prior art keywords
parts
tea
corncob
mix
juice
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Withdrawn
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CN201410219596.4A
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Chinese (zh)
Inventor
杨春
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TIANCHANG CITY JINJI TOWN CAOMIAOSHAN TEA PLANTATION
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TIANCHANG CITY JINJI TOWN CAOMIAOSHAN TEA PLANTATION
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Priority to CN201410219596.4A priority Critical patent/CN104068180A/en
Publication of CN104068180A publication Critical patent/CN104068180A/en
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Abstract

The invention relates to tea with functions of preventing phlegm from forming and stopping coughing. The tea is characterized by being prepared from the following raw materials in parts by weight: 320-340 parts of fresh tea leaves, 60-70 parts of corncob, 14-18 parts of cucumber, 6-8 parts of hibiscus rosa-sinensis, 12-15 parts of loquat, 4-6 parts of folium eriobotryae, 5-7 parts of bee milk, 13-16 parts of rock candy, 18-22 parts of snow pears, 8-10 parts of mulberry root, 6-8 parts of isatis root, 4-5 parts of medlar, 2-3 parts of tangerine seeds, 5-7 parts of folium artemisiae argyi, 8-12 parts of sweet peppers, 4-5 parts of an auxiliary agent and right amount of water. The tea is functional tea, and is prepared by cooling the tea by spreading, mixing the cooled tea with the specially-made corncob, and carrying out fixation to enable the functional components of the corncob to enter the tea; soaking the tea until no impurity is produced; mixing the Chinese herbal medicines such as the hibiscus rosa-sinensis, the folium artemisiae argyi, the tangerine seeds and the isatis root which have the effects of preventing phlegm from forming and stopping coughing, and decocting to extract soup; then, feeding pulp prepared by mixing the cucumber, the loquat, the snow pears and grinding into the obtained soup, wherein the tea not only is remarkable in effects, but also is glorified by fruit taste; finally, mixing the tea with the corncob and decocting to enable the functional components and the fruit smell to be transmitted into the corncob; therefore, the finished product tea is faint scent and delicious, and has certain effects of preventing phlegm from forming and stopping coughing.

Description

Tealeaves of a kind of preventing phlegm from forming and stopping coughing and preparation method thereof
Technical field
The present invention is tealeaves of a kind of preventing phlegm from forming and stopping coughing and preparation method thereof, belongs to the technology field of tealeaves in food.
Background technology
Ripe loquat has a sweet taste, and nutrition is rich, has various fructose, glucose, potassium, phosphorus, iron, calcium and vitamin A, B, C etc.Central carotene carotene content is the 3rd in each fruit.The traditional Chinese medical science is thought the effect that loquat has moistening lung, cough-relieving, quenches the thirst.While eating loquat, want peeling.Except fresh eating, also have with loquat meat and make sweet can, or make wine with loquat.No matter being leaf, fruit and core, loquat all contains amygdalin.
Medical research proves, pears truly have that moistening lung is dry clearly, relieving cough and reducing sputum, the effect of nourishing blood and promoting granulation.Therefore the throat patient of acute tracheitis and the infection of the upper respiratory tract being occurred does, itches, bitterly, thick, the constipation of hoarsen, phlegm, urine is red, eliminating the phlegm all has good effect.Pears have again and reduce blood pressure and the effect of replenishing the vital essence and removing heat, so hypertension, hepatitis, that patient with liver cirrhosis is often eaten pears is beneficial.Taste is sweet cold in nature, tool promote the production of body fluid moisturize, the effect of clearing heat and eliminating phlegm, nourishing blood and promoting granulation, be particularly suitable for autumn edible.Pears can be eaten something rare, and also can steam, and can also make soup and custard, but Cangxi snow pear is cold in nature, once should not eat more.
Along with the reach of science, to 19 beginnings of the century, the composition of tealeaves just clearly gets up gradually.Separated and evaluation through modern science, reaches kind more than 450 containing organic chemical composition in tealeaves, and inorganic mineral element reaches kind more than 40.Organic chemical composition in tealeaves and inorganic mineral element contain many nutritional labelings and effective component.
Organic chemical composition mainly contains: tea polyphenols, vegetable soda, protein, amino acid, vitamin, pectin element, organic acid, lipopolysaccharides, carbohydrate, enzyme, pigment etc.And the contained organic chemical composition of Iron Guanyin, as Tea Polyphenols, catechin, several amino acids equal size, apparently higher than other teas.Inorganic mineral element mainly contains: potassium, calcium, magnesium, cobalt, iron, aluminium, sodium, zinc, copper, nitrogen, phosphorus, fluorine, iodine, selenium etc.
Summary of the invention
A tealeaves for preventing phlegm from forming and stopping coughing, is characterized in that being made by the raw material of following weight portion: the fresh leaf 320 ~ 340 of tea, corncob 60 ~ 70, cucumber 14 ~ 18, Flos Hibisci Rosae-Sinensis 6 ~ 8, loquat 12 ~ 15, loguat leaf 4 ~ 6, royal jelly 5 ~ 7, rock sugar 13 ~ 16, snow pear 18 ~ 22, Mulberry Roots 8 ~ 10, Radix Isatidis 6 ~ 8, matrimony vine 4 ~ 5, tangerine seed 2 ~ 3, tarragon 5 ~ 7, pimento 8 ~ 12, auxiliary agent 4 ~ 5 and appropriate water; Described auxiliary agent is made by the raw material of following weight portion: common jujube bark 6 ~ 8, garden burnet 3 ~ 4, Shell of Water Chestnut 1.5 ~ 2, sweet osmanthus 1 ~ 1.5, ginger 7 ~ 9, peanut shell 5 ~ 6, pearling cone meal 12 ~ 15, jujube core 4 ~ 5, tangerine seed 6 ~ 8, loguat leaf 4 ~ 6, Chinese hawthorn seed 3 ~ 5 and appropriate water; Preparation method is first by ginger defibrination and to squeeze out juice standby, mix common jujube bark, garden burnet, Shell of Water Chestnut, sweet osmanthus, peanut shell, jujube core, tangerine seed and loguat leaf, adding 3 ~ 4 times of decoctings to total amount boils 60 ~ 80min and thickens to soup juice, filter to obtain soup juice, mix aforementioned ginger extruding gained juice and make liquor, by abrasive dust after the dry stir-fry of Chinese hawthorn seed 8 ~ 12min, then mix pearling cone meal and make pulvis, mix liquor and pulvis, mix well post-drying and get final product.
A preparation method for the tealeaves of preventing phlegm from forming and stopping coughing, is characterized in that comprising following step:
(1) get respectively the pulp fraction of cucumber, loquat and snow pear, after mixing, squeeze the juice, filter to obtain filtered juice;
(2) mix Flos Hibisci Rosae-Sinensis, loguat leaf, royal jelly, Mulberry Roots, Radix Isatidis, matrimony vine, tangerine seed, tarragon, pimento, auxiliary agent and other following residual components not relating to, after adding 6 ~ 8 times of water to total amount rapidly boiled, turn little fire and boil 50 ~ 70min, filter afterwards to obtain soup juice;
(3) mix the described soup juice in (1) gained filtered juice and (2), separately with rock sugar, mix well and put into the corncob fritter of prior pulverizing, again decoct 20 ~ 30min, pull corncob fritter out slightly air-dry;
(4) the fresh leaf of tea mixes (3) described corncob fritter and rolls and complete in cylinder after spreading for cooling, and temperature is 250 ~ 270 ℃, time 14 ~ 18min, and after completing, filtering corncob residue, then kneads and is dried.
The materials that are of little use in invention are described below:
Garden burnet: the perennial herb of rose family burnet, gather autumn, before germinateing spring, dig out before and after withered autumn, removes cauline leaf on the ground, clean and dry, or it is dry to take advantage of fresh slices.
Shell of Water Chestnut: be the root of Stemonaceae plant Radix stemonae japonicae, be used as medicine with piece root, there is multiple alkaloid, have the effect of sterilization, sterilization.
Sweet osmanthus: umbelliferous perennial herb, take fruit and dry or extract aerial part and dry, hit fruit down, well sifted or the decontamination of winnowing with a dustpan are used, and have antimycotic and effect desinsection.
Advantage of the present invention: tealeaves of the present invention is a kind of functional tealeaves, it is after tea spreading-and-cooling, to mix and to complete with special corncob, the functional component of corncob is entered in tealeaves, free from admixture after infusion of tea, mixed before this Flos Hibisci Rosae-Sinensis, tarragon, tangerine seed, Radix Isatidis etc. have the Chinese herbal medicine of relieving cough and reducing sputum effect, by decoction, extract soup juice, add again cucumber, loquat, snow pear pulp mixes the pulp grinding, not only effect is remarkable, fruital taste also adds much beauty to tealeaves, finally by mix decoction with corncob, functional component and fruital smell are passed to corncob, finished tea taste delicate fragrance is good to eat, and there is certain relieving cough and reducing sputum effect.
The specific embodiment
A tealeaves for preventing phlegm from forming and stopping coughing, is characterized in that being made by the raw material of following weight portion: the fresh leaf 320 ~ 340g of tea, corncob 60 ~ 70g, cucumber 14 ~ 18g, Flos Hibisci Rosae-Sinensis 6 ~ 8g, loquat 12 ~ 15g, loguat leaf 4 ~ 6g, royal jelly 5 ~ 7g, rock sugar 13 ~ 16g, snow pear 18 ~ 22g, Mulberry Roots 8 ~ 10g, Radix Isatidis 6 ~ 8g, matrimony vine 4 ~ 5g, tangerine seed 2 ~ 3g, tarragon 5 ~ 7g, pimento 8 ~ 12g, auxiliary agent 4 ~ 5g and appropriate water; Described auxiliary agent is made by the raw material of following weight portion: common jujube bark 6 ~ 8g, garden burnet 3 ~ 4g, Shell of Water Chestnut 1.5 ~ 2g, sweet osmanthus 1 ~ 1.5g, ginger 7 ~ 9g, peanut shell 5 ~ 6g, pearling cone meal 12 ~ 15g, jujube core 4 ~ 5g, tangerine seed 6 ~ 8g, loguat leaf 4 ~ 6g, Chinese hawthorn seed 3 ~ 5g and appropriate water; Preparation method is first by ginger defibrination and to squeeze out juice standby, mix common jujube bark, garden burnet, Shell of Water Chestnut, sweet osmanthus, peanut shell, jujube core, tangerine seed and loguat leaf, adding 3 ~ 4 times of decoctings to total amount boils 60 ~ 80min and thickens to soup juice, filter to obtain soup juice, mix aforementioned ginger extruding gained juice and make liquor, by abrasive dust after the dry stir-fry of Chinese hawthorn seed 8 ~ 12min, then mix pearling cone meal and make pulvis, mix liquor and pulvis, mix well post-drying and get final product.
A preparation method for the tealeaves of preventing phlegm from forming and stopping coughing, is characterized in that comprising following step:
(1) get respectively the pulp fraction of cucumber, loquat and snow pear, after mixing, squeeze the juice, filter to obtain filtered juice;
(2) mix Flos Hibisci Rosae-Sinensis, loguat leaf, royal jelly, Mulberry Roots, Radix Isatidis, matrimony vine, tangerine seed, tarragon, pimento, auxiliary agent and other following residual components not relating to, after adding 6 ~ 8 times of water to total amount rapidly boiled, turn little fire and boil 50 ~ 70min, filter afterwards to obtain soup juice;
(3) mix the described soup juice in (1) gained filtered juice and (2), separately with rock sugar, mix well and put into the corncob fritter of prior pulverizing, again decoct 20 ~ 30min, pull corncob fritter out slightly air-dry;
(4) the fresh leaf of tea mixes (3) described corncob fritter and rolls and complete in cylinder after spreading for cooling, and temperature is 250 ~ 270 ℃, time 14 ~ 18min, and after completing, filtering corncob residue, then kneads and is dried.

Claims (2)

1. a tealeaves for preventing phlegm from forming and stopping coughing, is characterized in that being made by the raw material of following weight portion: the fresh leaf 320 ~ 340 of tea, corncob 60 ~ 70, cucumber 14 ~ 18, Flos Hibisci Rosae-Sinensis 6 ~ 8, loquat 12 ~ 15, loguat leaf 4 ~ 6, royal jelly 5 ~ 7, rock sugar 13 ~ 16, snow pear 18 ~ 22, Mulberry Roots 8 ~ 10, Radix Isatidis 6 ~ 8, matrimony vine 4 ~ 5, tangerine seed 2 ~ 3, tarragon 5 ~ 7, pimento 8 ~ 12, auxiliary agent 4 ~ 5 and appropriate water; Described auxiliary agent is made by the raw material of following weight portion: common jujube bark 6 ~ 8, garden burnet 3 ~ 4, Shell of Water Chestnut 1.5 ~ 2, sweet osmanthus 1 ~ 1.5, ginger 7 ~ 9, peanut shell 5 ~ 6, pearling cone meal 12 ~ 15, jujube core 4 ~ 5, tangerine seed 6 ~ 8, loguat leaf 4 ~ 6, Chinese hawthorn seed 3 ~ 5 and appropriate water; Preparation method is first by ginger defibrination and to squeeze out juice standby, mix common jujube bark, garden burnet, Shell of Water Chestnut, sweet osmanthus, peanut shell, jujube core, tangerine seed and loguat leaf, adding 3 ~ 4 times of decoctings to total amount boils 60 ~ 80min and thickens to soup juice, filter to obtain soup juice, mix aforementioned ginger extruding gained juice and make liquor, by abrasive dust after the dry stir-fry of Chinese hawthorn seed 8 ~ 12min, then mix pearling cone meal and make pulvis, mix liquor and pulvis, mix well post-drying and get final product.
2. a kind of preparation method of tealeaves of preventing phlegm from forming and stopping coughing according to claim 1, is characterized in that comprising following step:
(1) get respectively the pulp fraction of cucumber, loquat and snow pear, after mixing, squeeze the juice, filter to obtain filtered juice;
(2) mix Flos Hibisci Rosae-Sinensis, loguat leaf, royal jelly, Mulberry Roots, Radix Isatidis, matrimony vine, tangerine seed, tarragon, pimento, auxiliary agent and other following residual components not relating to, after adding 6 ~ 8 times of water to total amount rapidly boiled, turn little fire and boil 50 ~ 70min, filter afterwards to obtain soup juice;
(3) mix the described soup juice in (1) gained filtered juice and (2), separately with rock sugar, mix well and put into the corncob fritter of prior pulverizing, again decoct 20 ~ 30min, pull corncob fritter out slightly air-dry;
(4) the fresh leaf of tea mixes (3) described corncob fritter and rolls and complete in cylinder after spreading for cooling, and temperature is 250 ~ 270 ℃, time 14 ~ 18min, and after completing, filtering corncob residue, then kneads and is dried.
CN201410219596.4A 2014-05-23 2014-05-23 Tea with functions of preventing phlegm from forming and stopping coughing, and preparation method thereof Withdrawn CN104068180A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104855635A (en) * 2015-04-27 2015-08-26 安徽宏云制茶有限公司 High-nutrition Huangkui tea and preparation method thereof
CN105028742A (en) * 2015-09-16 2015-11-11 贵州省凤冈县永田露茶业有限公司 Processing method for autumn sweet osmanthus flower fragrance green tea

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103749768A (en) * 2013-12-17 2014-04-30 当涂县科辉商贸有限公司 Fruit and vegetable compounded tea drink and preparation method thereof
CN103783215A (en) * 2013-12-20 2014-05-14 芜湖金鹰机械科技开发有限公司 Grapefruit tea beverage and production method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103749768A (en) * 2013-12-17 2014-04-30 当涂县科辉商贸有限公司 Fruit and vegetable compounded tea drink and preparation method thereof
CN103783215A (en) * 2013-12-20 2014-05-14 芜湖金鹰机械科技开发有限公司 Grapefruit tea beverage and production method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104855635A (en) * 2015-04-27 2015-08-26 安徽宏云制茶有限公司 High-nutrition Huangkui tea and preparation method thereof
CN105028742A (en) * 2015-09-16 2015-11-11 贵州省凤冈县永田露茶业有限公司 Processing method for autumn sweet osmanthus flower fragrance green tea
CN105028742B (en) * 2015-09-16 2018-06-19 贵州省凤冈县永田露茶业有限公司 A kind of autumn fragrance of osmanthus green tea processing method

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