CN104489161A - Scented tea enzyme drink and preparation method thereof - Google Patents
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Abstract
The invention relates to the technical field of enzyme drinks and particularly relates to a scented tea enzyme drink and a preparation method thereof. The fermentation is divided into multiple fermentation processes, namely that the fermentation is divided into yeast fermentation, acetic acid fermentation and lactic acid fermentation, thereby fully improving the taste of the scented tea enzyme drink, improving the contents of various vitamins and amino acids in an enzyme, enabling the scented tea enzyme to have the effects of reinforcing the digestion capability of a human body, clearing the intestines and stomach, improving resistance and promoting metabolism and further improving the value of the drinking scented tea enzyme.
Description
Technical field
The present invention relates to enzyme beverage technical field, especially a kind of jasmine tea enzyme beverage and preparation method thereof.
Background technology
Ferment be a kind of be made up of amino acid there is special bioactive material, it is present in the animal and plant body of all work, is to maintain body normal function, digest food, the required material of one of the vital movements such as repair tissue.
What ferment drink referred to contains from plant origin containing certain, the drink of the multiple ferment metabolite extracted in microbe-derived huge ferment group.This drink can supplement the ferment that human body lacks, and then in human body, reach the object of health care.Beverage is the one of drink, and therefore, enzyme beverage also has the characteristic that ferment drink has, and can promote the function of human metabolism, plays the effect of anti-inflammatory bactericidal purifying blood.
Jasmine tea is then the draft drink as perfume integrating beautiful, the fresh flower of tea flavour, becomes people, particularly a kind of mode of women population " back to nature, enjoyment health ".Jasmine tea is of a great variety, add gentle inirritative characteristic, its effect is also varied, from beautifying face and moistering lotion, weight reducing body beautification to having clear liver and improved vision, but traditional jasmine tea is simply brewed, generally all adopts boiling water to brew, composition is difficult to whole performance, kind is also more single, is a kind of or two or three kind of mixing, does not consider the comprehensive opsonic action to health.
According to Five elements theory, the corresponding relation of the five-element and viscera and the corresponding relation with season, rationally, in time drink the effect that Herb Tea really could reach conditioning health.
Therefore, the characteristic that this researcher likes by people in conjunction with characteristic and the jasmine tea of ferment drink and jasmine tea, drinks jasmine tea and combines with enzyme beverage, and then provides a kind of new approaches to human health-preserving's health-care effect for jasmine tea and ferment composition drink.
Summary of the invention
Based on above-mentioned technical problem, the object of this invention is to provide a kind of preparation method of jasmine tea enzyme beverage, this preparation method obtains jasmine tea enzyme beverage by assorted jasmine tea mixing multiple fermentation, effect in jasmine tea is represented largely, and when drinking, also can reach the health care to human five internal organs's six internal organs, make human five internal organs's six internal organs be in poised state, and then reach effect of health care; And the mouthfeel of this beverage is more excellent, does not have excitant, is suitable for all kinds of drunk by people, can blood circulation of human body be promoted, purify the blood, the feature enhanced metabolism.
Be achieved particular by following technical scheme:
A kind of jasmine tea enzyme beverage preparation method, comprises the following steps:
(1) jasmine tea bag preparation: jasmine tea bag is divided into formula one and formula two, and to fill a prescription one be 1:(1-1.1 with two accountings in jasmine tea bag of filling a prescription) mix, stand-by; Wherein formula one is that FLOS CHRYSANTHEMI ALBA from Haizhou of China, rose, peach blossom, roselle, violet, Flos Hibisci Mutabilis, lily, China rose, cassia seed, lavender are according to equivalent proportioning Homogeneous phase mixing; Formula two is that trollflower, the sterculia seed, STEVIA REBAUDIANA, Momordica grosvenori, aloe, tribute chrysanthemum, seven color chrysanthemums, jasmine, dried peppermint leaf, globe amaranth, Jin Xiangju, lemon tablet, Kang Xianhua, carnation, pot marigold, Verbena officinalis, flower of Panax ginseng, the fruit of glossy privet, rosemary, winter jasmine, matrimony vine, lemon grass (Cymbopogon citratus), spina date seed, hawthorn, dried orange peel, the Radix Astragali, bitter citrus immature flower, date, Tianshan Mountains snow plum are according to any proportioning Homogeneous phase mixing;
(2) raw material mixing: get step 1) the jasmine tea bag that obtains and honey and mineral water, and be (1-1.1) by honey, jasmine tea bag, mineral water according to mass ratio: (1.95-2): the ratio of (10-10.1) is uniformly mixed, the speed stirred is 50-70r/min, temperature when being uniformly mixed is 15-30 DEG C, to be mixed mix after, its mixture is placed in grinder, by its mixture grinding pulping, and store in the environment of its 25-30 DEG C, stand-by;
(3) culture propagation: to step 2) add the saccharomycete of slurry weight 0.045-0.055% in the slurry that obtains, and the temperature of adjustment slurry is 25-30 DEG C, places under maintaining isoperibol, and stir once every 23-25h, mixing speed is 80-90r/min, mixing time is 20-30min, continues after 10-15 days, carries out alcoholic strength mensuration to its slurry, when alcoholic strength reaches 5-7%VOL, stop culture propagation, obtain yeast cream, stand-by;
(4) acetic fermentation: to step 3) add the acetic acid bacteria of yeast cream weight 0.045-0.055% in the yeast cream that obtains, and the temperature adjusting yeast cream is 30-35 DEG C, and adopt pipeline to carry out ventilation treatment wherein, draft speed is 2.1-3.5m
3/ h, and adopt mixing speed to be the agitator stir process 20-30min of 90-120r/min every 23-25h, continue process after 10-15 days, measure the pH value of slurries, when pH value is 3.4-3.6, stop acetic fermentation, obtain acetic acid slurry, stand-by;
(5) lactic fermentation: to step 4) add step 2 in the acetic acid slurry that obtains) honey of the 3-5% of the weight of honey that adds, and add fashionable, employing mixing speed is the agitator stir process of 80-90r/min, after honey has added, add the lactic acid bacteria of the 0.045-0.055% of acetic acid slurry weight more wherein, and to adjust temperature be 30-35 DEG C, holding temperature is under isoperibol, sealed fermenting process 5.5-6.5 month is carried out to it, jasmine tea ferment mixed liquor can be obtained, stand-by;
(6) filtration sterilization: by step 5) the jasmine tea ferment mixed liquor that obtains adopts filter cloth to filter, the specification of filter cloth is 190-210 order, obtain filtrate, and filtrate is placed in pasteurisation tank, employing temperature is the temperature sterilization treatment 30min of 62-65 DEG C, carried out filling again, jasmine tea enzyme beverage can be obtained.
Described jasmine tea bag, its formula one is 1:1 with the proportioning of formula two.
Described jasmine tea bag, its formula two be trollflower, the mixture that plum mixes according to equivalent proportioning is avenged in the sterculia seed, STEVIA REBAUDIANA, Momordica grosvenori, aloe, tribute chrysanthemum, seven color chrysanthemums, jasmine, dried peppermint leaf, globe amaranth, Jin Xiangju, lemon tablet, Kang Xianhua, carnation, pot marigold, Verbena officinalis, flower of Panax ginseng, the fruit of glossy privet, rosemary, winter jasmine, matrimony vine, lemon grass (Cymbopogon citratus), spina date seed, hawthorn, dried orange peel, the Radix Astragali, bitter citrus immature flower, date, Tianshan Mountains.
Described jasmine tea bag, its formula two be trollflower, to avenge plum be 1:3:4:5:1:6:7:9:1:5:2:8:7:9:3:2:1:5:6:11:13:12:9:8:7:3:5: the 1:2 mixture mixed according to weight proportion for the sterculia seed, STEVIA REBAUDIANA, Momordica grosvenori, aloe, tribute chrysanthemum, seven color chrysanthemums, jasmine, dried peppermint leaf, globe amaranth, Jin Xiangju, lemon tablet, Kang Xianhua, carnation, pot marigold, Verbena officinalis, flower of Panax ginseng, the fruit of glossy privet, rosemary, winter jasmine, matrimony vine, lemon grass (Cymbopogon citratus), spina date seed, hawthorn, dried orange peel, the Radix Astragali, bitter citrus immature flower, date, Tianshan Mountains.
Compared with prior art, technique effect of the present invention is embodied in:
The present invention is by having taken into full account five-element health-preserving principle, and the assorted flower of configuration is, best conditioning total balance of the body; By fermentation, not only isolate all kinds of nutriments of jasmine tea inside, the alcohol produced in sweat and acetic acid also strengthen dissolubility, so solve when traditional jasmine tea is drunk adopt soak drink the incomplete difficult problem of the nutrient absorption caused; And in addition, fermentation is also divided into repeatedly fermentation process by the present invention, fermentation is made to be divided into culture propagation, acetic fermentation, lactic fermentation, and then make the mouthfeel of jasmine tea enzyme beverage obtain sufficient improvement, improve each biostearin in ferment, amino acid whose content, jasmine tea ferment is had and strengthens human consumption's ability, cleaning stomach, improve resistance, the effect enhanced metabolism, and then improve the value of drinking jasmine tea ferment;
Moreover, the present invention also all adopts honey to the sugared process of benefit and providing of source of raw material sugar, the organized enzyme that honey self is contained can incorporate in jasmine tea enzyme beverage, and then enhance health care's effect of jasmine tea enzyme beverage, enhance immunocompetence and the metabolic function of human body, improve the mouthfeel of jasmine tea enzyme beverage, reduce the excitant of jasmine tea enzyme beverage.
Further, the lactic fermentation step in the present invention, makes the living environment of lactic acid bacteria more excellent, improves survival rate and the quantity of lactic acid bacteria in jasmine tea enzyme beverage, improves shelf-life and the mouthfeel of jasmine tea ferment.
Jasmine tea enzyme beverage of the present invention has effect that is hypoglycemic, reducing blood lipid.
Detailed description of the invention
Below in conjunction with concrete embodiment, further restriction is done to technical scheme of the present invention, but claimed scope is not only confined to done description.
Embodiment 1
A kind of jasmine tea enzyme beverage preparation method, comprises the following steps:
(1) jasmine tea bag preparation: jasmine tea bag is divided into formula one and formula two, and to fill a prescription one be that 1:1 mixes with two accountings in jasmine tea bag of filling a prescription, stand-by; Wherein formula one is FLOS CHRYSANTHEMI ALBA from Haizhou of China 5g, rose 5g, peach blossom 5g, roselle 5g, violet 5g, Flos Hibisci Mutabilis 5g, lily 5g, China rose 5g, cassia seed 5g, lavender 5g proportioning Homogeneous phase mixing; Formula two is trollflower 3g, sterculia seed 3g, STEVIA REBAUDIANA 3g, Momordica grosvenori 3g, aloe 3g, tribute chrysanthemum 3g, seven color chrysanthemum 3g, jasmine 3g, dried peppermint leaf 3g, globe amaranth 3g, golden fragrant chrysanthemum 3g, lemon tablet 3g, Kang Xian flower 3g, carnation 3g, pot marigold 3g, Verbena officinalis 3g, flower of Panax ginseng 3g, fruit of glossy privet 3g, rosemary 3g, winter jasmine 3g, matrimony vine 3g, lemon grass (Cymbopogon citratus) 3g, spina date seed 3g, hawthorn 3g, dried orange peel 3g, Radix Astragali 3g, bitter citrus immature flower 3g, date 3g, Tianshan Mountains snow plum 3g proportioning Homogeneous phase mixing;
(2) raw material mixing: get step 1) the jasmine tea bag that obtains and honey and mineral water, and the ratio being 1:2:10 according to mass ratio by honey, jasmine tea bag, mineral water is uniformly mixed, the speed stirred is 50r/min, temperature when being uniformly mixed is 25 DEG C, to be mixed mix after, its mixture is placed in grinder, by its mixture grinding pulping, and store in its environment of 25 DEG C, stand-by;
(3) culture propagation: to step 2) add the saccharomycete of slurry weight 0.05% in the slurry that obtains, and the temperature of adjustment slurry is 25 DEG C, places under maintaining isoperibol, and stir once every 24h, mixing speed is 80r/min, mixing time is 20min, continues after 10 days, carries out alcoholic strength mensuration to its slurry, when alcoholic strength reaches 5%VOL, stop culture propagation, obtain yeast cream, stand-by;
(4) acetic fermentation: to step 3) add the acetic acid bacteria of yeast cream weight 0.05% in the yeast cream that obtains, and the temperature adjusting yeast cream is 30 DEG C, and adopt pipeline to carry out ventilation treatment wherein, draft speed is 2.1m
3/ h, and adopt mixing speed to be the agitator stir process 20min of 90r/min every 24h, continue process after 10 days, measure the pH value of slurries, when pH value is 3.5, stop acetic fermentation, obtain acetic acid slurry, stand-by;
(5) lactic fermentation: to step 4) add step 2 in the acetic acid slurry that obtains) add 4% of the weight of honey honey, and add fashionable, employing mixing speed is the agitator stir process of 80r/min, after honey has added, then add wherein acetic acid slurry weight 0.05% lactic acid bacteria, and to adjust temperature be 30 DEG C, holding temperature is under isoperibol, sealed fermenting process 6 months is carried out to it, jasmine tea ferment mixed liquor can be obtained, stand-by;
(6) filtration sterilization: by step 5) the jasmine tea ferment mixed liquor that obtains adopts filter cloth to filter, the specification of filter cloth is 200 orders, obtain filtrate, and filtrate is placed in pasteurisation tank, employing temperature is the temperature sterilization treatment 30min of 65 DEG C, carried out filling again, jasmine tea enzyme beverage can be obtained.
Embodiment 2
A kind of jasmine tea enzyme beverage preparation method, comprises the following steps:
(1) jasmine tea bag preparation: jasmine tea bag is divided into formula one and formula two, and to fill a prescription one be that 1:1.1 mixes with two accountings in jasmine tea bag of filling a prescription, stand-by; Wherein formula one is FLOS CHRYSANTHEMI ALBA from Haizhou of China 4g, rose 4g, peach blossom 4g, roselle 4g, violet 4g, Flos Hibisci Mutabilis 4g, lily 4g, China rose 4g, cassia seed 4g, lavender 4g proportioning Homogeneous phase mixing; Formula two is trollflower 1g, sterculia seed 3g, STEVIA REBAUDIANA 4g, Momordica grosvenori 5g, aloe 1g, tribute chrysanthemum 6g, seven color chrysanthemum 7g, jasmine 9g, dried peppermint leaf 1g, globe amaranth 5g, golden fragrant chrysanthemum 2g, lemon tablet 8g, Kang Xian flower 7g, carnation 9g, pot marigold 3g, Verbena officinalis 2g, flower of Panax ginseng 1g, fruit of glossy privet 5g, rosemary 6g, winter jasmine 11g, matrimony vine 13g, lemon grass (Cymbopogon citratus) 12g, spina date seed 9g, hawthorn 8g, dried orange peel 7g, Radix Astragali 3g, bitter citrus immature flower 5g, date 1g, Tianshan Mountains snow plum 2g proportioning Homogeneous phase mixing;
(2) raw material mixing: get step 1) the jasmine tea bag that obtains and honey and mineral water, and the ratio being 1.1:1.95:10.1 according to mass ratio by honey, jasmine tea bag, mineral water is uniformly mixed, the speed stirred is 70r/min, temperature when being uniformly mixed is 25 DEG C, to be mixed mix after, its mixture is placed in grinder, by its mixture grinding pulping, and store in its environment of 30 DEG C, stand-by;
(3) culture propagation: to step 2) add the saccharomycete of slurry weight 0.055% in the slurry that obtains, and the temperature of adjustment slurry is 30 DEG C, places under maintaining isoperibol, and stir once every 25h, mixing speed is 90r/min, mixing time is 30min, continues after 15 days, carries out alcoholic strength mensuration to its slurry, when alcoholic strength reaches 7%VOL, stop culture propagation, obtain yeast cream, stand-by;
(4) acetic fermentation: to step 3) add the acetic acid bacteria of yeast cream weight 0.055% in the yeast cream that obtains, and the temperature adjusting yeast cream is 35 DEG C, and adopt pipeline to carry out ventilation treatment wherein, draft speed is 3.5m
3/ h, and adopt mixing speed to be the agitator stir process 30min of 120r/min every 25h, continue process after 15 days, measure the pH value of slurries, when pH value is 3.6, stop acetic fermentation, obtain acetic acid slurry, stand-by;
(5) lactic fermentation: to step 4) add step 2 in the acetic acid slurry that obtains) add 5% of the weight of honey honey, and add fashionable, employing mixing speed is the agitator stir process of 90r/min, after honey has added, then add wherein acetic acid slurry weight 0.055% lactic acid bacteria, and to adjust temperature be 35 DEG C, holding temperature is under isoperibol, sealed fermenting process 6.5 months is carried out to it, jasmine tea ferment mixed liquor can be obtained, stand-by;
(6) filtration sterilization: by step 5) the jasmine tea ferment mixed liquor that obtains adopts filter cloth to filter, the specification of filter cloth is 210 orders, obtain filtrate, and filtrate is placed in pasteurisation tank, employing temperature is the temperature sterilization treatment 30min of 65 DEG C, carried out filling again, jasmine tea enzyme beverage can be obtained.
Embodiment 3
A kind of jasmine tea enzyme beverage preparation method, comprises the following steps:
(1) jasmine tea bag preparation: jasmine tea bag is divided into formula one and formula two, and to fill a prescription one be that 1:1.05 mixes with two accountings in jasmine tea bag of filling a prescription, stand-by; Wherein formula one is FLOS CHRYSANTHEMI ALBA from Haizhou of China 6g, rose 6g, peach blossom 6g, roselle 6g, violet 6g, Flos Hibisci Mutabilis 6g, lily 6g, China rose 6g, cassia seed 6g, lavender 6g proportioning Homogeneous phase mixing; Formula two is trollflower 1g, sterculia seed 2g, STEVIA REBAUDIANA 1g, Momordica grosvenori 3g, aloe 4g, tribute chrysanthemum 1g, seven color chrysanthemum 5g, jasmine 1g, dried peppermint leaf 3g, globe amaranth 2g, golden fragrant chrysanthemum 4g, lemon tablet 7g, Kang Xian flower 6g, carnation 5g, pot marigold 8g, Verbena officinalis 3g, flower of Panax ginseng 2g, fruit of glossy privet 1g, rosemary 4g, winter jasmine 4g, matrimony vine 5g, lemon grass (Cymbopogon citratus) 3g, spina date seed 6g, hawthorn 3g, dried orange peel 9g, Radix Astragali 1g, bitter citrus immature flower 2g, date 3g, Tianshan Mountains snow plum 2g proportioning Homogeneous phase mixing;
(2) raw material mixing: get step 1) the jasmine tea bag that obtains and honey and mineral water, and the ratio being 1.05:1.98:10.05 according to mass ratio by honey, jasmine tea bag, mineral water is uniformly mixed, the speed stirred is 60r/min, temperature when being uniformly mixed is 30 DEG C, to be mixed mix after, its mixture is placed in grinder, by its mixture grinding pulping, and store in its environment of 25 DEG C, stand-by;
(3) culture propagation: to step 2) add the saccharomycete of slurry weight 0.045% in the slurry that obtains, and the temperature of adjustment slurry is 25 DEG C, places under maintaining isoperibol, and stir once every 23h, mixing speed is 80r/min, mixing time is 20min, continues after 13 days, carries out alcoholic strength mensuration to its slurry, when alcoholic strength reaches 6%VOL, stop culture propagation, obtain yeast cream, stand-by;
(4) acetic fermentation: to step 3) add the acetic acid bacteria of yeast cream weight 0.045% in the yeast cream that obtains, and the temperature adjusting yeast cream is 33 DEG C, and adopt pipeline to carry out ventilation treatment wherein, draft speed is 3m
3/ h, and adopt mixing speed to be the agitator stir process 25min of 100r/min every 23h, continue process after 13 days, measure the pH value of slurries, when pH value is 3.4, stop acetic fermentation, obtain acetic acid slurry, stand-by;
(5) lactic fermentation: to step 4) add step 2 in the acetic acid slurry that obtains) add 3% of the weight of honey honey, and add fashionable, employing mixing speed is the agitator stir process of 85r/min, after honey has added, then add wherein acetic acid slurry weight 0.045% lactic acid bacteria, and to adjust temperature be 33 DEG C, holding temperature is under isoperibol, sealed fermenting process 5.5 months is carried out to it, jasmine tea ferment mixed liquor can be obtained, stand-by;
(6) filtration sterilization: by step 5) the jasmine tea ferment mixed liquor that obtains adopts filter cloth to filter, the specification of filter cloth is 190 orders, obtain filtrate, and filtrate is placed in pasteurisation tank, employing temperature is the temperature sterilization treatment 30min of 64 DEG C, carried out filling again, jasmine tea enzyme beverage can be obtained.
Claims (5)
1. a jasmine tea enzyme beverage preparation method, is characterized in that, comprises the following steps:
(1) jasmine tea bag preparation: jasmine tea bag is divided into formula one and formula two, and to fill a prescription one be 1:(1-1.1 with two accountings in jasmine tea bag of filling a prescription) mix, stand-by; Wherein formula one is that FLOS CHRYSANTHEMI ALBA from Haizhou of China, rose, peach blossom, roselle, violet, Flos Hibisci Mutabilis, lily, China rose, cassia seed, lavender are according to equivalent proportioning Homogeneous phase mixing; Formula two is that trollflower, the sterculia seed, STEVIA REBAUDIANA, Momordica grosvenori, aloe, tribute chrysanthemum, seven color chrysanthemums, jasmine, dried peppermint leaf, globe amaranth, Jin Xiangju, lemon tablet, Kang Xianhua, carnation, pot marigold, Verbena officinalis, flower of Panax ginseng, the fruit of glossy privet, rosemary, winter jasmine, matrimony vine, lemon grass (Cymbopogon citratus), spina date seed, hawthorn, dried orange peel, the Radix Astragali, bitter citrus immature flower, date, Tianshan Mountains snow plum are according to any proportioning Homogeneous phase mixing;
(2) raw material mixing: get step 1) the jasmine tea bag that obtains and honey and mineral water, and be (1-1.1) by honey, jasmine tea bag, mineral water according to mass ratio: (1.95-2): the ratio of (10-10.1) is uniformly mixed, the speed stirred is 50-70r/min, temperature when being uniformly mixed is 15-30 DEG C, to be mixed mix after, its mixture is placed in grinder, by its mixture grinding pulping, and store in the environment of its 25-30 DEG C, stand-by;
(3) culture propagation: to step 2) add the saccharomycete of slurry weight 0.045-0.055% in the slurry that obtains, and the temperature of adjustment slurry is 25-30 DEG C, places under maintaining isoperibol, and stir once every 23-25h, mixing speed is 80-90r/min, mixing time is 20-30min, continues after 10-15 days, carries out alcoholic strength mensuration to its slurry, when alcoholic strength reaches 5-7%VOL, stop culture propagation, obtain yeast cream, stand-by;
(4) acetic fermentation: to step 3) add the acetic acid bacteria of yeast cream weight 0.045-0.055% in the yeast cream that obtains, and the temperature adjusting yeast cream is 30-35 DEG C, and adopt pipeline to carry out ventilation treatment wherein, draft speed is 2.1-3.5m
3/ h, and adopt mixing speed to be the agitator stir process 20-30min of 90-120r/min every 23-25h, continue process after 10-15 days, measure the pH value of slurries, when pH value is 3.4-3.6, stop acetic fermentation, obtain acetic acid slurry, stand-by;
(5) lactic fermentation: to step 4) add step 2 in the acetic acid slurry that obtains) honey of the 3-5% of the weight of honey that adds, and add fashionable, employing mixing speed is the agitator stir process of 80-90r/min, after honey has added, add the lactic acid bacteria of the 0.045-0.055% of acetic acid slurry weight more wherein, and to adjust temperature be 30-35 DEG C, holding temperature is under isoperibol, sealed fermenting process 5.5-6.5 month is carried out to it, jasmine tea ferment mixed liquor can be obtained, stand-by;
(6) filtration sterilization: by step 5) the jasmine tea ferment mixed liquor that obtains adopts filter cloth to filter, the specification of filter cloth is 190-210 order, obtain filtrate, and filtrate is placed in pasteurisation tank, employing temperature is the temperature sterilization treatment 30min of 62-65 DEG C, carried out filling again, jasmine tea enzyme beverage can be obtained.
2. jasmine tea enzyme beverage preparation method as claimed in claim 1, is characterized in that, described jasmine tea bag, and its formula one is 1:1 with the proportioning of formula two.
3. jasmine tea enzyme beverage preparation method as claimed in claim 1, it is characterized in that, described jasmine tea bag, its formula two be trollflower, the mixture that plum mixes according to equivalent proportioning is avenged in the sterculia seed, STEVIA REBAUDIANA, Momordica grosvenori, aloe, tribute chrysanthemum, seven color chrysanthemums, jasmine, dried peppermint leaf, globe amaranth, Jin Xiangju, lemon tablet, Kang Xianhua, carnation, pot marigold, Verbena officinalis, flower of Panax ginseng, the fruit of glossy privet, rosemary, winter jasmine, matrimony vine, lemon grass (Cymbopogon citratus), spina date seed, hawthorn, dried orange peel, the Radix Astragali, bitter citrus immature flower, date, Tianshan Mountains.
4. jasmine tea enzyme beverage preparation method as claimed in claim 1, it is characterized in that, described jasmine tea bag, its formula two is trollflower, the sterculia seed, STEVIA REBAUDIANA, Momordica grosvenori, aloe, tribute chrysanthemum, seven color chrysanthemums, jasmine, dried peppermint leaf, globe amaranth, Jin Xiangju, lemon tablet, Kang Xianhua, carnation, pot marigold, Verbena officinalis, flower of Panax ginseng, the fruit of glossy privet, rosemary, winter jasmine, matrimony vine, lemon grass (Cymbopogon citratus), spina date seed, hawthorn, dried orange peel, the Radix Astragali, bitter citrus immature flower, date, snow plum is 1:3:4:5:1:6:7:9:1:5:2:8:7:9:3:2:1:5:6:11:13:12:9:8:7:3:5: the 1:2 mixture mixed according to weight proportion in Tianshan Mountains.
5. jasmine tea enzyme beverage prepared by the jasmine tea enzyme beverage preparation method as described in any one of claim 1-4.
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| CN111617218A (en) * | 2019-02-27 | 2020-09-04 | 大江生医股份有限公司 | Fat burning fermentation product, preparation method thereof and application of fat burning fermentation product in preparation of fat burning weight reducing composition |
| CN113558232A (en) * | 2021-07-16 | 2021-10-29 | 广西五福生食品有限公司 | Preparation method of live-bacteria tea enzyme capable of promoting growth of intestinal probiotics |
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| CN104996683A (en) * | 2015-08-04 | 2015-10-28 | 庞英杰 | Flower-fruit tea capable of maintaining beauty and keeping young and preparation method of flower-fruit tea |
| CN106417826A (en) * | 2016-11-03 | 2017-02-22 | 安徽新创智能科技有限公司 | Face-beautifying and eyesight-improving lemon tea |
| CN107518393A (en) * | 2017-09-27 | 2017-12-29 | 田光 | A kind of black nightshade ferment and preparation method thereof |
| CN108029807A (en) * | 2017-12-12 | 2018-05-15 | 蚌埠市华东生物科技有限公司 | A kind of sweetleaf chrysanthemum tea for improving immunity |
| CN108077489A (en) * | 2017-12-12 | 2018-05-29 | 蚌埠市华东生物科技有限公司 | A kind of STEVIA REBAUDIANA scented tea drink preparation method for preventing insomnia |
| CN108902938A (en) * | 2018-06-21 | 2018-11-30 | 南阳师范学院 | A kind of Chinese rose ferment and preparation method thereof |
| CN108991317A (en) * | 2018-07-26 | 2018-12-14 | 大连民族大学 | A kind of Chinese medicine dip-flower health drink of enriching yin beauty treatment |
| CN109123622A (en) * | 2018-08-09 | 2019-01-04 | 黔西南州天麒绿色产业开发有限公司 | A kind of conditioning health rose fermentation ferment and preparation method thereof |
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| CN111617218A (en) * | 2019-02-27 | 2020-09-04 | 大江生医股份有限公司 | Fat burning fermentation product, preparation method thereof and application of fat burning fermentation product in preparation of fat burning weight reducing composition |
| CN110279110A (en) * | 2019-07-02 | 2019-09-27 | 厦门益力康生物科技有限公司 | A kind of plant enzyme and preparation method thereof |
| CN113558232A (en) * | 2021-07-16 | 2021-10-29 | 广西五福生食品有限公司 | Preparation method of live-bacteria tea enzyme capable of promoting growth of intestinal probiotics |
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