CN104472809A - Red bean and ginger tea for eliminating body moisture - Google Patents
Red bean and ginger tea for eliminating body moisture Download PDFInfo
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- CN104472809A CN104472809A CN201410786692.7A CN201410786692A CN104472809A CN 104472809 A CN104472809 A CN 104472809A CN 201410786692 A CN201410786692 A CN 201410786692A CN 104472809 A CN104472809 A CN 104472809A
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- ginger
- red bean
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- sweet basil
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- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 30
- 235000008397 ginger Nutrition 0.000 title claims abstract description 30
- 240000001417 Vigna umbellata Species 0.000 title claims abstract description 26
- 235000011453 Vigna umbellata Nutrition 0.000 title claims abstract description 26
- 240000007329 Zingiber officinale Species 0.000 title claims abstract 12
- 244000269722 Thea sinensis Species 0.000 title claims abstract 7
- 241000894006 Bacteria Species 0.000 claims abstract description 13
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 13
- 239000004310 lactic acid Substances 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 239000000284 extract Substances 0.000 claims abstract description 11
- 240000004510 Agastache rugosa Species 0.000 claims abstract description 9
- 241000252233 Cyprinus carpio Species 0.000 claims abstract description 9
- 240000008219 Euryale ferox Species 0.000 claims abstract description 9
- 235000006487 Euryale ferox Nutrition 0.000 claims abstract description 9
- 241000951473 Schizonepeta Species 0.000 claims abstract description 9
- 235000013372 meat Nutrition 0.000 claims abstract description 9
- 238000002360 preparation method Methods 0.000 claims abstract description 8
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 240000006773 Coriandrum sativum Species 0.000 claims abstract description 7
- 235000002787 Coriandrum sativum Nutrition 0.000 claims abstract description 7
- 229920002261 Corn starch Polymers 0.000 claims abstract description 7
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 7
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 235000009754 grape Nutrition 0.000 claims abstract description 7
- 235000012333 grape Nutrition 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000019991 rice wine Nutrition 0.000 claims abstract description 7
- 235000014101 wine Nutrition 0.000 claims abstract description 7
- 240000003982 Ocimum basilicum Species 0.000 claims description 24
- 235000010676 Ocimum basilicum Nutrition 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 239000000706 filtrate Substances 0.000 claims description 18
- 239000000796 flavoring agent Substances 0.000 claims description 17
- 238000004140 cleaning Methods 0.000 claims description 15
- 235000013355 food flavoring agent Nutrition 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 8
- 108010010803 Gelatin Proteins 0.000 claims description 7
- 240000008669 Hedera helix Species 0.000 claims description 7
- 240000001474 Portulaca oleracea Species 0.000 claims description 7
- 235000001855 Portulaca oleracea Nutrition 0.000 claims description 7
- 210000000582 Semen Anatomy 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 229920000159 gelatin Polymers 0.000 claims description 7
- 239000008273 gelatin Substances 0.000 claims description 7
- 235000019322 gelatine Nutrition 0.000 claims description 7
- 235000011852 gelatine desserts Nutrition 0.000 claims description 7
- 240000001498 Asparagus officinalis Species 0.000 claims description 6
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 6
- 210000001624 Hip Anatomy 0.000 claims description 6
- 241001183967 Isodon Species 0.000 claims description 6
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 6
- 240000005385 Jasminum sambac Species 0.000 claims description 6
- 240000004119 Melissa officinalis Species 0.000 claims description 6
- 235000010654 Melissa officinalis Nutrition 0.000 claims description 6
- 240000008915 Passiflora edulis Species 0.000 claims description 6
- 235000000370 Passiflora edulis Nutrition 0.000 claims description 6
- 240000006764 Punica granatum Species 0.000 claims description 6
- 235000014360 Punica granatum Nutrition 0.000 claims description 6
- 241000109365 Rosa arkansana Species 0.000 claims description 6
- 235000005066 Rosa arkansana Nutrition 0.000 claims description 6
- 241000698291 Rugosa Species 0.000 claims description 6
- 241001123263 Zostera Species 0.000 claims description 6
- 235000013532 brandy Nutrition 0.000 claims description 6
- 239000008120 corn starch Substances 0.000 claims description 6
- 229940099112 cornstarch Drugs 0.000 claims description 6
- 239000000865 liniment Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000003809 water extraction Methods 0.000 claims description 6
- 239000003205 fragrance Substances 0.000 claims description 4
- 240000007842 Glycine max Species 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 241000196435 Prunus domestica subsp. insititia Species 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 235000010580 Psophocarpus tetragonolobus Nutrition 0.000 abstract 2
- 241000046198 Triteleia hyacinthina Species 0.000 abstract 2
- 235000019759 Maize starch Nutrition 0.000 abstract 1
- 239000003292 glue Substances 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 18
- 241001122767 Theaceae Species 0.000 description 9
- 238000009736 wetting Methods 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 2
- 210000002784 Stomach Anatomy 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
Abstract
The invention relates to red bean and ginger tea for eliminating body moisture. The red bean and ginger tea is prepared from the following raw materials in parts by weight: 90-100 parts of ginger, 60-70 parts of red beans, 50-60 parts of white hyacinth beans, 40-50 parts of brown sugar powder, 20-25 parts of grape wine lees, 2-3 parts of lactic acid bacteria, 35-40 parts of coriander, 15-20 parts of enoki mushroom, 40-50 parts of maize starch, 35-40 parts of carp meat, 50-60 parts of rice wine, 40-45 parts of garlic juice, 7-8 parts of fineleaf schizonepeta herb, 7-8 parts of wrinkled gianthyssop herb, 6-8 parts of gordon euryale seeds and the like. By adding the red beans, the white hyacinth beans, the carp meat and the like for matching with the ginger for co-preparation, the red bean and ginger tea has thick aroma of the red beans and the sweet taste of brown sugar juice and can eliminate the body moisture; and as prepared by mixing fineleaf schizonepeta herb, wrinkled gianthyssop herb, gordon euryale seed, donkey-hide glue, herba portulacae and other extracts, the red bean and ginger tea can effectively remove the body moisture.
Description
Technical field
The present invention relates generally to ginger tea and preparing technical field thereof, particularly relates to a kind of red bean ginger tea of dispelling body and wetting.
Background technology
The flavor enhancement that ginger often occurs in people's daily life, there is the mouthfeel of Xin Xiang, except raw meat is dispelled taste, and have warm body to warm up the effect of stomach, but people normally eat as flavor enhancement, do not consider its too much effect, thus do not notice its effect to human body yet, and along with people are day by day to the concern of health care, also particularly important to the exploitation of ginger health products.
Summary of the invention
The present invention, in order to make up the defect of prior art, provides a kind of and dispels wet red bean ginger tea of body and preparation method thereof.
The present invention is achieved by the following technical solutions: a kind of red bean ginger tea of dispelling body and wetting, be made up of following raw material: ginger 90-100, red bean 60-70, Semen Lablab Album 50-60, brown sugar powder 40-50, grape wine schlempe 20-25, lactic acid bacteria 2-3, coriander 35-40, asparagus 15-20, cornstarch 40-50, carp meat 35-40, rice wine 50-60, garlic juice 40-45, schizonepeta 7-8, wrinkled giant hyssop 7-8, Gorgon fruit 6-8, donkey-hide gelatin 5-6, purslane 3-4, rabdosia lophanthide 2-3, eel grass 1-2, sweet basil flavouring agent 12-13, pure water 600-610, soybean oil is appropriate, water is appropriate:
Sweet basil flavouring agent, be made up of following raw material: Wild rose hip 15-20, passion fruit 50-60, pomegranate 60-65, lactic acid bacteria 1-2, sweet basil leaf 5-7, balm 4-5, brandy 50-55, Jasmine 4-6, Flos Rosae Rugosas pollen 4-5, water are appropriate:
The preparation method of sweet basil flavouring agent: Wild rose hip, passion fruit, pomegranate are cleaned by (1), gets its pulp, mixes with lactic acid bacteria, puts the 2-3 days that ferments in a reservoir, gained fermentate is worn into slurries, filter, obtain filtrate for subsequent use after stirring;
(2) sweet basil leaf, balm are cleaned, mix with brandy after blending, pour in container, put into pot, in pot, pour suitable quantity of water into, when being heated to sweet basil fragrance spilling, stop heating, material in container has been filtered, obtains filtrate for subsequent use;
(3) water extraction of Jasmine, Flos Rosae Rugosas pollen 5-7 times amount is got, filter, mix extract obtained with the filtrate in step 1, the filtrate in step 2, stir and obtain sweet basil flavouring agent.
Dispel a preparation method for the red bean ginger tea that body wets, comprise the following steps:
(1) ginger is cleaned, blend for subsequent use; Red bean, Semen Lablab Album are cleaned, merge with brown sugar powder, grape wine schlempe, lactic acid bacteria, put into container and ferment 2-3 days after stirring, get fermentate and mix with ginger and pour in pot, add half pure water, heating simmers 2-3 hour, filters, and it is for subsequent use to get filtrate;
(2) coriander, asparagus are cleaned, mix with cornstarch after blending, add suitable quantity of water, fully stir, make sheet after obtaining dough, put into pot, explode with soya-bean oil ripe, pull oven dry out, and it is for subsequent use to make Ultramicro-powder;
(3) by the inspiration of carp meat, pour into after section in pot, add rice wine, garlic juice, after heating stews to moisten 40-50 minute, materials all in pot are broken into juice for subsequent use;
(4) schizonepeta, wrinkled giant hyssop, Gorgon fruit, donkey-hide gelatin, purslane, rabdosia lophanthide, the eel grass water extraction of 5-9 times amount are got, filter, obtain Chinese medical extract for subsequent use;
(5) juice in Ultramicro-powder, step 3 in filtrate, step 2 in step 1 and Chinese medical extract, sweet basil flavouring agent, pure water are merged, filling after stirring.
Invention advantage: the invention discloses a kind of red bean ginger tea of dispelling body and wetting, adding red bean, Semen Lablab Album, carp meat etc. coordinates ginger to be jointly prepared from, the sweet taste of the fragrance having red bean dense and brown sugar juice, body can be dispelled wet, be equipped with the extracts such as schizonepeta, wrinkled giant hyssop, Gorgon fruit, donkey-hide gelatin, purslane to be mixed with and to form, can effectively removing body wet.
Detailed description of the invention
Dispel the red bean ginger tea that body is wet, be made up of following weight portion (Kg) raw material: ginger 90, red bean 60, Semen Lablab Album 50, brown sugar powder 40, grape wine schlempe 20, lactic acid bacteria 2, coriander 35, asparagus 15, cornstarch 40, carp meat 35, rice wine 50, garlic juice 40, schizonepeta 7, wrinkled giant hyssop 7, Gorgon fruit 6, donkey-hide gelatin 5, purslane 3, rabdosia lophanthide 2, eel grass 1, sweet basil flavouring agent 12, pure water 600, soybean oil is appropriate, water is appropriate:
Sweet basil flavouring agent, be made up of following weight portion (Kg) raw material: Wild rose hip 15, passion fruit 50, pomegranate 60, lactic acid bacteria 1, sweet basil leaf 5, balm 4, brandy 50, Jasmine 4, Flos Rosae Rugosas pollen 4, water are appropriate:
The preparation method of sweet basil flavouring agent: Wild rose hip, passion fruit, pomegranate are cleaned by (1), gets its pulp, mixes with lactic acid bacteria, puts the 2-3 days that ferments in a reservoir, gained fermentate is worn into slurries, filter, obtain filtrate for subsequent use after stirring;
(2) sweet basil leaf, balm are cleaned, mix with brandy after blending, pour in container, put into pot, in pot, pour suitable quantity of water into, when being heated to sweet basil fragrance spilling, stop heating, material in container has been filtered, obtains filtrate for subsequent use;
(3) Jasmine, the Flos Rosae Rugosas pollen water extraction of 5 times amount are got, filter, mix extract obtained with the filtrate in step 1, the filtrate in step 2, stir and obtain sweet basil flavouring agent.
Dispel a preparation method for the red bean ginger tea that body wets, comprise the following steps:
(1) ginger is cleaned, blend for subsequent use; Red bean, Semen Lablab Album are cleaned, merge with brown sugar powder, grape wine schlempe, lactic acid bacteria, put into container fermentation 2 days, get fermentate and mix with ginger and pour in pot, add half pure water, heat and simmer 2 hours, filtration after stirring, it is for subsequent use to get filtrate;
(2) coriander, asparagus are cleaned, mix with cornstarch after blending, add suitable quantity of water, fully stir, make sheet after obtaining dough, put into pot, explode with soya-bean oil ripe, pull oven dry out, and it is for subsequent use to make Ultramicro-powder;
(3) by the inspiration of carp meat, pour into after section in pot, add rice wine, garlic juice, after heating stews to moisten 40 minutes, materials all in pot are broken into juice for subsequent use;
(4) schizonepeta, wrinkled giant hyssop, Gorgon fruit, donkey-hide gelatin, purslane, rabdosia lophanthide, the eel grass water extraction of 5 times amount are got, filter, obtain Chinese medical extract for subsequent use;
(5) juice in Ultramicro-powder, step 3 in filtrate, step 2 in step 1 and Chinese medical extract, sweet basil flavouring agent, pure water are merged, filling after stirring.
Claims (2)
1. dispel the wet red bean ginger tea of body for one kind, it is characterized in that, be made up of following raw material: ginger 90-100, red bean 60-70, Semen Lablab Album 50-60, brown sugar powder 40-50, grape wine schlempe 20-25, lactic acid bacteria 2-3, coriander 35-40, asparagus 15-20, cornstarch 40-50, carp meat 35-40, rice wine 50-60, garlic juice 40-45, schizonepeta 7-8, wrinkled giant hyssop 7-8, Gorgon fruit 6-8, donkey-hide gelatin 5-6, purslane 3-4, rabdosia lophanthide 2-3, eel grass 1-2, sweet basil flavouring agent 12-13, pure water 600-610, soybean oil is appropriate, water is appropriate:
Described sweet basil flavouring agent, be made up of following raw material: Wild rose hip 15-20, passion fruit 50-60, pomegranate 60-65, lactic acid bacteria 1-2, sweet basil leaf 5-7, balm 4-5, brandy 50-55, Jasmine 4-6, Flos Rosae Rugosas pollen 4-5, water are appropriate:
The preparation method of described sweet basil flavouring agent: Wild rose hip, passion fruit, pomegranate are cleaned by (1), gets its pulp, mixes with lactic acid bacteria, puts the 2-3 days that ferments in a reservoir, gained fermentate is worn into slurries, filter, obtain filtrate for subsequent use after stirring;
(2) sweet basil leaf, balm are cleaned, mix with brandy after blending, pour in container, put into pot, in pot, pour suitable quantity of water into, when being heated to sweet basil fragrance spilling, stop heating, material in container has been filtered, obtains filtrate for subsequent use;
(3) water extraction of Jasmine, Flos Rosae Rugosas pollen 5-7 times amount is got, filter, mix extract obtained with the filtrate in step 1, the filtrate in step 2, stir and obtain sweet basil flavouring agent.
2. a kind of preparation method dispelling the red bean ginger tea that body wets as claimed in claim 1, is characterized in that, comprise the following steps:
(1) ginger is cleaned, blend for subsequent use; Red bean, Semen Lablab Album are cleaned, merge with brown sugar powder, grape wine schlempe, lactic acid bacteria, put into container and ferment 2-3 days after stirring, get fermentate and mix with ginger and pour in pot, add half pure water, heating simmers 2-3 hour, filters, and it is for subsequent use to get filtrate;
(2) coriander, asparagus are cleaned, mix with cornstarch after blending, add suitable quantity of water, fully stir, make sheet after obtaining dough, put into pot, explode with soya-bean oil ripe, pull oven dry out, and it is for subsequent use to make Ultramicro-powder;
(3) by the inspiration of carp meat, pour into after section in pot, add rice wine, garlic juice, after heating stews to moisten 40-50 minute, materials all in pot are broken into juice for subsequent use;
(4) schizonepeta, wrinkled giant hyssop, Gorgon fruit, donkey-hide gelatin, purslane, rabdosia lophanthide, the eel grass water extraction of 5-9 times amount are got, filter, obtain Chinese medical extract for subsequent use;
(5) juice in Ultramicro-powder, step 3 in filtrate, step 2 in step 1 and Chinese medical extract, sweet basil flavouring agent, pure water are merged, filling after stirring.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410786692.7A CN104472809A (en) | 2014-12-18 | 2014-12-18 | Red bean and ginger tea for eliminating body moisture |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410786692.7A CN104472809A (en) | 2014-12-18 | 2014-12-18 | Red bean and ginger tea for eliminating body moisture |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104472809A true CN104472809A (en) | 2015-04-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410786692.7A Pending CN104472809A (en) | 2014-12-18 | 2014-12-18 | Red bean and ginger tea for eliminating body moisture |
Country Status (1)
| Country | Link |
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| CN (1) | CN104472809A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901731A (en) * | 2016-04-26 | 2016-08-31 | 铜陵市佘家贡姜厂 | Antibacterial and antiviral ginger pills and preparation method thereof |
| CN106035885A (en) * | 2016-07-20 | 2016-10-26 | 潜山县三新茶叶专业合作社 | Effective detoxifying and blood lipid-lowering ginger tea and preparation technology thereof |
| CN107006655A (en) * | 2017-05-31 | 2017-08-04 | 安徽省天山茶业有限公司 | A kind of red bean brown sugar ginger tea |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652174A (en) * | 2013-11-29 | 2014-03-26 | 当涂县科辉商贸有限公司 | Litchi diet tea and preparation method thereof |
| CN104137936A (en) * | 2014-07-29 | 2014-11-12 | 安徽强旺生物工程有限公司 | Beautifying and toxicant-eliminating instant scented tea and preparation method thereof |
-
2014
- 2014-12-18 CN CN201410786692.7A patent/CN104472809A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652174A (en) * | 2013-11-29 | 2014-03-26 | 当涂县科辉商贸有限公司 | Litchi diet tea and preparation method thereof |
| CN104137936A (en) * | 2014-07-29 | 2014-11-12 | 安徽强旺生物工程有限公司 | Beautifying and toxicant-eliminating instant scented tea and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901731A (en) * | 2016-04-26 | 2016-08-31 | 铜陵市佘家贡姜厂 | Antibacterial and antiviral ginger pills and preparation method thereof |
| CN106035885A (en) * | 2016-07-20 | 2016-10-26 | 潜山县三新茶叶专业合作社 | Effective detoxifying and blood lipid-lowering ginger tea and preparation technology thereof |
| CN107006655A (en) * | 2017-05-31 | 2017-08-04 | 安徽省天山茶业有限公司 | A kind of red bean brown sugar ginger tea |
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20150401 |