CN104543256A - Anoectochilus formosanus ginseng tea and preparation method thereof - Google Patents
Anoectochilus formosanus ginseng tea and preparation method thereof Download PDFInfo
- Publication number
- CN104543256A CN104543256A CN201510045614.6A CN201510045614A CN104543256A CN 104543256 A CN104543256 A CN 104543256A CN 201510045614 A CN201510045614 A CN 201510045614A CN 104543256 A CN104543256 A CN 104543256A
- Authority
- CN
- China
- Prior art keywords
- ginseng
- terminal bud
- roxburgh anoectochilus
- anoectochilus terminal
- tea
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention discloses anoectochilus formosanus ginseng tea and a preparation method thereof. The anoectochilus formosanus ginseng tea is prepared from 2-3 parts of ginseng and 7-8 parts of anoectochilus formosanus. The preparation method comprises the following steps: washing raw materials, drying, blending, sterilizing and packaging. With the combination of anoectochilus formosanus and ginseng, in the situation of ever-increasing requirements of people on materials and culture, optimal healthcare tea which has functions of nutrition and healthcare, can prevent diseases and assist disease treatment and bring health to people is provided.
Description
Technical field
The present invention relates to beverage production field, particularly a kind of roxburgh anoectochilus terminal bud ginseng tea-drinking and preparation method thereof.
Background technology
Ginseng is perennial root draft, for a kind of rare Chinese medicine having long history, be famous strong tonic, have good curative effect to human body, be applicable to adjustment blood pressure, recover cardiac function, neurasthenia and the disease such as in poor health, also eliminate the phlegm, stomach invigorating, diuresis, the effect such as excitement.
Roxburgh anoectochilus terminal bud is the herb of the orchid family Anoectochilus Blume plant Anoectochilus Roxburghii and Shorthairy Antenoron, can enter kidney, the heart, lung three warp, and functions such as having mediation the five internal organs, protect liver, relieve the effect of alcohol, can improve body immunity comprehensively, strengthen human body to the resistance of disease.
But roxburgh anoectochilus terminal bud mildly bitter flavor, if bubble drink can affect the mouthfeel of tea-drinking separately, adds the medicinal efficacy that sugar can affect roxburgh anoectochilus terminal bud itself on the contrary, and ginseng taste is sweet, add wherein, by both combinations, both can strengthen effect of tea-drinking, the mouthfeel of tea-drinking can have been improved again.
Summary of the invention
The invention provides roxburgh anoectochilus terminal bud ginseng tea-drinking and preparation method thereof, strengthen human body comprehensive quality, prevent disease, healthy object to reach.
The present invention is achieved through the following technical solutions: roxburgh anoectochilus terminal bud ginseng tea-drinking, formulated according to 2-3 part, 7-8 part quality proportioning by ginseng, roxburgh anoectochilus terminal bud, this tea-drinking is by the combination of roxburgh anoectochilus terminal bud and ginseng, under the situation of the growing material of people and cultural need, be supplied to a kind of existing nutrition and health care effect of people, again can the optimum health tea-drinking of diseases prevention and adjuvant treatment of diseases, bring more health to the mankind.
Roxburgh anoectochilus terminal bud ginseng tea-drinking preparation method, comprises the steps:
Step 1, obtains ginseng and roxburgh anoectochilus terminal bud, is cleaned up;
Step 2, cures the roxburgh anoectochilus terminal bud after cleaning up and ginseng respectively, is dried;
Step 3, obtains the roxburgh anoectochilus terminal bud after drying in step 2 and ginseng, according to the ratio of ginseng 2-3 part, roxburgh anoectochilus terminal bud 7-8 part, it is assorted;
Step 4, carrying out sterilization processing by the roxburgh anoectochilus terminal bud after assorted and ginseng by curing, then putting into tea bag.
Preparation method of the present invention is workable, simple, the appropriate mass proportioning of roxburgh anoectochilus terminal bud and ginseng is drawn by great many of experiments, the beneficiating ingredient of roxburgh anoectochilus terminal bud and ginseng is merged mutually, made roxburgh anoectochilus terminal bud ginseng tea-drinking not only gives off a strong fragrance, it is lasting to coordinate, flavour is good to eat, and containing the multiple beneficial material in ginseng and roxburgh anoectochilus terminal bud, body immunity can be improved comprehensively, strengthen human body to the resistance of disease.
As preferably, the time that roxburgh anoectochilus terminal bud in described step 2 carries out curing is 50-60 minute, the temperature of curing is 60-70 degree Celsius, then temperature is controlled to cure 20-30 minute again at 80-90 degree Celsius, the time that ginseng in described step 2 cures is 30-35 minute, and the temperature of curing is 110-110 degree Celsius; By roxburgh anoectochilus terminal bud and ginseng being cured, make the drying effect of roxburgh anoectochilus terminal bud and ginseng better, the shelf-life is longer, makes roxburgh anoectochilus terminal bud bubble out rear soup look bright-coloured, more resistance to bubble.
As preferably, cure sterilization processing in described step 4, controlling stoving temperature is 100-120 degree Celsius, and the time of curing is 30-35 minute, by sterilization processing, makes drinking of tea-drinking safer, reliably.
As preferably, tea bag in described step 4 is divided into two parts, a part is the material of insoluble in water, another part is the material of molten water, the tea bag part that material roxburgh anoectochilus terminal bud being put into insoluble in water is made, the tea bag part that the material that ginseng is put into molten water is made, roxburgh anoectochilus terminal bud bitter, directly eat and affect mouthfeel, and ginseng is sweet, edible, when making tea with this tea bag, therefore the tea bag part that the material that roxburgh anoectochilus terminal bud is in insoluble in water is always made can not drop out, and the tea bag part that ginseng is made because of the material being in molten water, can drop out from tea bag when making tea, ginseng can directly be eaten when having tea drink by people, waste can not be caused.
Usefulness of the present invention is: 1) roxburgh anoectochilus terminal bud mildly bitter flavor, and ginseng taste is sweet, and both combine, and improve the mouthfeel of this tea-drinking; 2) made the combination of roxburgh anoectochilus terminal bud and ginseng by suitable proportioning, body immunity can be improved comprehensively, strengthen human body to the resistance of disease; 3) cure in step 2, make drying effect good, the shelf-life is longer, bubbles out the tea-drinking soup look come bright-coloured, more resistance to bubble.4) carry out sterilization processing in step 4, improve the security that tea-drinking is drunk.
Detailed description of the invention
Embodiment 1
Get roxburgh anoectochilus terminal bud 8 parts, ginseng 2 parts, cleaned up, then roxburgh anoectochilus terminal bud and ginseng are cured respectively, be first cure 50 minutes in 70 degrees Celsius in temperature by roxburgh anoectochilus terminal bud, temperature is being controlled in 80 degrees Celsius, cure 30 minutes, ginseng is then cure 30 minutes in 110 degrees Celsius in temperature, again by the roxburgh anoectochilus terminal bud after having cured and ginseng with 8 to 2 mass ratio carry out assorted, again the gains after assorted completing are 120 degrees Celsius by temperature and cure 30 minutes, carried out sterilization processing, finally the roxburgh anoectochilus terminal bud that sterilization completes is put into the tea bag part that insoluble in water material is made, the tea bag part that molten water material is made put into by ginseng sterilization completed, namely the making of roxburgh anoectochilus terminal bud ginseng tea-drinking is completed, roxburgh anoectochilus terminal bud and ginseng is allowed to be combined by roxburgh anoectochilus terminal bud and the suitable quality proportioning of ginseng, body immunity can be improved comprehensively, strengthen human body to the resistance of disease, and roxburgh anoectochilus terminal bud mildly bitter flavor, ginseng taste is sweet, both combine, both effect of this tea-drinking had been strengthened, improve again the mouthfeel of this tea-drinking.
Embodiment 2
Get roxburgh anoectochilus terminal bud 7 parts, ginseng 3 parts, cleaned up, then roxburgh anoectochilus terminal bud and ginseng are cured respectively, be first cure 60 minutes in 60 degrees Celsius in temperature by roxburgh anoectochilus terminal bud, temperature is being controlled in 90 degrees Celsius, cure 20 minutes, ginseng is then cure 35 minutes in 100 degrees Celsius in temperature, again by the roxburgh anoectochilus terminal bud after having cured and ginseng with 7 to 3 mass ratio carry out assorted, again the gains after assorted completing are 100 degrees Celsius by temperature and cure 35 minutes, carried out sterilization processing, finally the roxburgh anoectochilus terminal bud that sterilization completes is put into the tea bag part that insoluble in water material is made, the tea bag part that molten water material is made put into by ginseng sterilization completed, namely the making of roxburgh anoectochilus terminal bud ginseng tea-drinking is completed, roxburgh anoectochilus terminal bud and ginseng is allowed to be combined by roxburgh anoectochilus terminal bud and the suitable quality proportioning of ginseng, body immunity can be improved comprehensively, strengthen human body to the resistance of disease, and roxburgh anoectochilus terminal bud mildly bitter flavor, ginseng taste is sweet, both combine, both effect of this tea-drinking had been strengthened, improve again the mouthfeel of this tea-drinking.
Embodiment 3
Get roxburgh anoectochilus terminal bud 7.5 parts, ginseng 2.5 parts, cleaned up, then roxburgh anoectochilus terminal bud and ginseng are cured respectively, be first cure 55 minutes in 65 degrees Celsius in temperature by roxburgh anoectochilus terminal bud, temperature is being controlled in 85 degrees Celsius, cure 25 minutes, ginseng is then cure 30 minutes in 110 degrees Celsius in temperature, again by the roxburgh anoectochilus terminal bud after having cured and ginseng with 7.5 to 2.5 mass ratio carry out assorted, again the gains after assorted completing are 110 degrees Celsius by temperature and cure 30 minutes, carried out sterilization processing, finally the roxburgh anoectochilus terminal bud that sterilization completes is put into the tea bag part that insoluble in water material is made, the tea bag part that molten water material is made put into by ginseng sterilization completed, namely the making of roxburgh anoectochilus terminal bud ginseng tea-drinking is completed, roxburgh anoectochilus terminal bud and ginseng is allowed to be combined by roxburgh anoectochilus terminal bud and the suitable quality proportioning of ginseng, body immunity can be improved comprehensively, strengthen human body to the resistance of disease, and roxburgh anoectochilus terminal bud mildly bitter flavor, ginseng taste is sweet, both combine, both effect of this tea-drinking had been strengthened, improve again the mouthfeel of this tea-drinking.
Protection scope of the present invention includes but not limited to above embodiment, and protection scope of the present invention is as the criterion with claims, and any replacement that those skilled in the art will find apparent that, distortion, improvement made this technology all falls into protection scope of the present invention.
Claims (5)
1. roxburgh anoectochilus terminal bud ginseng tea-drinking, is characterized in that: formulated according to 2-3 part, 7-8 part quality proportioning by ginseng, roxburgh anoectochilus terminal bud.
2. roxburgh anoectochilus terminal bud ginseng tea-drinking preparation method, is characterized in that, comprise the steps:
Step 1, obtains ginseng and roxburgh anoectochilus terminal bud, is cleaned up;
Step 2, cures the roxburgh anoectochilus terminal bud after cleaning up and ginseng respectively, is dried;
Step 3, obtains the roxburgh anoectochilus terminal bud after drying in step 2 and ginseng, according to the mass ratio of ginseng 2-3 part, roxburgh anoectochilus terminal bud 7-8 part, it is assorted;
Step 4, carrying out sterilization processing by the roxburgh anoectochilus terminal bud after assorted and ginseng by curing, then putting into tea bag.
3. roxburgh anoectochilus terminal bud ginseng tea-drinking preparation method according to claim 2, it is characterized in that: the time that the roxburgh anoectochilus terminal bud in described step 2 carries out curing is 50-60 minute, the temperature of curing is 60-70 degree Celsius, then temperature is controlled to cure 20-30 minute again at 80-90 degree Celsius, the time that ginseng in described step 2 cures is 30-35 minute, and the temperature of curing is 100-110 degree Celsius.
4. roxburgh anoectochilus terminal bud ginseng tea-drinking preparation method according to claim 2, is characterized in that: cure sterilization processing in described step 4, and control temperature is 100-120 degree Celsius, and the time of curing is 30-35 minute.
5. roxburgh anoectochilus terminal bud ginseng tea-drinking preparation method according to claim 2, is characterized in that: the tea bag in described step 4 is divided into two parts, and a part is the material of insoluble in water, and another part is the material of molten water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510045614.6A CN104543256A (en) | 2015-01-29 | 2015-01-29 | Anoectochilus formosanus ginseng tea and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510045614.6A CN104543256A (en) | 2015-01-29 | 2015-01-29 | Anoectochilus formosanus ginseng tea and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104543256A true CN104543256A (en) | 2015-04-29 |
Family
ID=53061185
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510045614.6A Pending CN104543256A (en) | 2015-01-29 | 2015-01-29 | Anoectochilus formosanus ginseng tea and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104543256A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102113600A (en) * | 2011-03-28 | 2011-07-06 | 杨军 | Jewel orchid healthcare tea and preparation method |
| CN103815076A (en) * | 2014-03-23 | 2014-05-28 | 董玉平 | Anoectochilus roxburghii health maintenance white tea and preparation method thereof |
-
2015
- 2015-01-29 CN CN201510045614.6A patent/CN104543256A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102113600A (en) * | 2011-03-28 | 2011-07-06 | 杨军 | Jewel orchid healthcare tea and preparation method |
| CN103815076A (en) * | 2014-03-23 | 2014-05-28 | 董玉平 | Anoectochilus roxburghii health maintenance white tea and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103976428B (en) | A kind of Nakai beverage of heat-clearing and fire-reducing | |
| CN103027221A (en) | Black bean and pine nut soup and making method thereof | |
| KR101563802B1 (en) | Bellflower preserved in honey made by adding the magnolia tea and manufacturing method for the same | |
| CN104109617A (en) | Liver clearing and vision improving yellow rice wine and preparation method thereof | |
| CN102614244B (en) | Natural plant amino acid nutrient solution and preparation method thereof | |
| KR20170016677A (en) | Oriental Medicinal method of manufacturing a boiled sauce for meat | |
| CN107541387A (en) | A kind of Rosa roxburghii fruit wine and production method | |
| CN104783210A (en) | Lucid ganoderma medicated-diet duck and production method thereof | |
| CN109430612A (en) | A kind of date-wolfberry fruit juice and its production method | |
| CN106262373A (en) | A kind of preparation method of black raspberry Herba Rosmarini Officinalis composite fruit cream | |
| KR20160014076A (en) | Production method of oriental raisin tree ssanghaw tea | |
| CN104304570A (en) | Preparation method of health tea containing pleurotus eryngii and fruit of Chinese wolfberry | |
| CN103750438A (en) | Lucid ganoderma/amaranthus hypochondriacus composite beverage, and preparation method thereof | |
| CN106070648A (en) | A kind of manufacture method of Tremella local flavor bean milk | |
| KR20160014073A (en) | Production method of coffee ssanghaw tea | |
| CN102771589A (en) | Three-leaf tea drink and preparation method thereof | |
| CN105594863A (en) | Health-care bean milk | |
| CN104643205A (en) | Loquat health beverage | |
| CN101874574A (en) | Jelly prepared from selfheal, folium mori and chrysanthemum | |
| CN104543256A (en) | Anoectochilus formosanus ginseng tea and preparation method thereof | |
| CN104304571A (en) | Preparation method of health tea with shii-take and wolfberry | |
| CN102860378A (en) | Blood pressure reducing health-care persimmon vinegar tea beverage and preparation method thereof | |
| CN106106737A (en) | A kind of processing method of fruit-flavored tremella yoghurt | |
| KR101701637B1 (en) | Method for fermented ginseng using ginseng and rice bran and milk and lactic acid bacteria | |
| CN104473282B (en) | A kind of Rhizoma Zingiberis Recens vinegar beverage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150429 |