CN104855569A - Fructus alpiniae oxyphyllae and fagopyrum tataricum tea - Google Patents

Abstract

The present invention discloses fructus alpiniae oxyphyllae and fagopyrum tataricum tea. Every 350 parts of the fructus alpiniae oxyphyllae and fagopyrum tataricum tea comprises the following raw materials in parts by weight: 20-40 parts of fagopyrum tataricum, 5-10 parts of fructus alpiniae oxyphyllae, 5-10 parts of lindera aggregata, 5-10 parts of Chinese wolfberry fruits, 4-15 parts of astragalus membranaceus, 4-10 parts of poria cum radix pini, 10-15 parts of fresh ginger, 5-10 parts of liquorice and 10-15 parts of black tea. The fructus alpiniae oxyphyllae and fagopyrum tataricum tea of the present invention is prepared through scientific processing of fructus alpiniae oxyphyllae, astragalus membranaceus and poria cum radix pini in a reasonable ratio, and all these components coordinate with each other and are used cooperatively to achieve a good consumption effect. The processing technique of the fructus alpiniae oxyphyllae and fagopyrum tataricum tea is simple, and is easy to promote and achieve standardized production.

Description

The bitter buckwheat tea of a kind of fructus alpiniae oxyphyllae

Technical field

The present invention relates to a kind of food, the bitter buckwheat tea of especially a kind of fructus alpiniae oxyphyllae.

Background technology

Along with social development, the development of industry and internet, the crowd of office work gets more and more, the crowds such as such as financial accounting, designer, programmer, bank clerk, patent agent bend over one's desk working for a long time, sitting can bring a series of body illness, therefore, need to alleviate operating pressure and occupational disease by motion and dietotherapy.

Bitter buckwheat is the medicine-food two-purpose crop that occurring in nature is very few, records: bitter buckwheat bitter according to Compendium of Material Medica, and property is flat cold, the real stomach of energy, beneficial strength, continuous spirit, sharp knowledge, and refining the five internal organs slag is dirty; All on the books to bitter buckwheat in Thousand Golden Prescriptions, " Chinese medicine voluminous dictionary " and pertinent literature: can calm the nerves, wind pain is swollen in the wide intestines of lively atmosphere blood, sending down abnormally ascending, heat-clearing, long-pendingization of dispelling is stagnant, gut purge, ease constipation, defaecation, cough-relieving, relieving asthma, anti-inflammatory, antiallergy, cardiac stimulant, fat-reducing, the effect such as beauty treatment.

Summary of the invention

The technical problem to be solved in the present invention is to provide the bitter buckwheat tea of a kind of fructus alpiniae oxyphyllae, provides the tea of different taste can to deskman outside work, also alleviates by having tea and even treats office's occupational disease.。

In order to solve the problems of the technologies described above, the technical solution used in the present invention is:

A kind of fructus alpiniae oxyphyllae buckwheat tea, the bitter buckwheat tea of every 350 parts of weight fructus alpiniae oxyphyllaes is made up of following raw material: bitter buckwheat 20 ~ 40 parts, fructus alpiniae oxyphyllae 5-10 part, root of three-nerved spicebush 5-10 part, matrimony vine 5-10 part, the Radix Astragali 4 ~ 15 parts, fushen 4 ~ 10 parts, ginger 10-15 part, Radix Glycyrrhizae 5-10 part, black tea 10-15 part, surplus is water.

In the bitter buckwheat tea of described fructus alpiniae oxyphyllae, the weight ratio of each raw material components is as one of formula each in following table:

The preparation method of the bitter buckwheat tea of described fructus alpiniae oxyphyllae, comprises the following steps:

(1) Feedstock treating

Bitter buckwheat is shelled, cleans, cooks, dries, the buckwheat powder after drying is broken into 80 order buckwheat powder ends, order ~ 120; Fructus alpiniae oxyphyllae, the root of three-nerved spicebush, matrimony vine and Radix Glycyrrhizae are ground into respectively 80 order ~ 120 order matrimony vine powder, Sharpleaf Glangal Fruit and Radix Glycyrrhizae powder;

(2) decoct

The Radix Astragali, fushen and ginger are put into closed container and decocts 20-30min, temperature controls at 80-90 DEG C, after centrifugal removing slag, obtain decoction liquor;

(3) allocate, dry

By buckwheat powder end, Sharpleaf Glangal Fruit, Combined Spicebush Root, matrimony vine powder, Radix Glycyrrhizae powder, decoction liquor, by weight proportion water allotment obtain composite, composite is dried, cools sterilization i.e. obtained bitter buckwheat tea, add black tea by weight proportion after using boiling water to brew this bitter buckwheat tea, namely obtain the bitter buckwheat tea of fructus alpiniae oxyphyllae.

The invention has the beneficial effects as follows:

The present invention makes bitter buckwheat tea taste softer, nutritious, is suitable for light taste personage and uses, can separate thirsty; Present invention process is simple, is easy to promote and realize standardized production.

Detailed description of the invention

The present invention is described further for following examples.

Embodiment 1

The bitter buckwheat tea of every 350 parts of weight fructus alpiniae oxyphyllaes is made up of following raw material: bitter buckwheat 22 parts, fructus alpiniae oxyphyllae 6 parts, the root of three-nerved spicebush 6 parts, matrimony vine 6 parts, the Radix Astragali 5 parts, fushen 5 parts, black tea 11 parts, 6 parts, Radix Glycyrrhizae, 10 parts, ginger, surplus is water.

(1) Feedstock treating

Bitter buckwheat is shelled, cleans, cooks, dries, the buckwheat powder after drying is broken into 100 order buckwheat powder ends; Fructus alpiniae oxyphyllae, the root of three-nerved spicebush, matrimony vine and Radix Glycyrrhizae are ground into respectively 100 order matrimony vine powder, Combined Spicebush Root, Sharpleaf Glangal Fruit and Radix Glycyrrhizae powder;

(2) decoct

The Radix Astragali, fushen and ginger are put into closed container and decocts 25min, temperature controls, at 85 DEG C, after centrifugal removing slag, to obtain decoction liquor;

(3) allocate, dry

By buckwheat powder end, Sharpleaf Glangal Fruit, Combined Spicebush Root, matrimony vine powder, Radix Glycyrrhizae powder, decoction liquor, by weight proportion water allotment obtain composite, composite is dried, cools sterilization i.e. obtained bitter buckwheat tea, add 11 parts of black tea after using boiling water to brew this bitter buckwheat tea, namely obtain the bitter buckwheat tea of fructus alpiniae oxyphyllae.

Embodiment 2

The bitter buckwheat tea of every 350 parts of weight fructus alpiniae oxyphyllaes is made up of following raw material: bitter buckwheat 25 parts, fructus alpiniae oxyphyllae 7 parts, the root of three-nerved spicebush 7 parts, matrimony vine 7 parts, the Radix Astragali 8 parts, fushen 6 parts, black tea 12 parts, 7 parts, Radix Glycyrrhizae, 11 parts, ginger, surplus is water.

The preparation method of the bitter buckwheat tea of fructus alpiniae oxyphyllae comprises the following steps:

(1) Feedstock treating

Bitter buckwheat is shelled, cleans, cooks, dries, the buckwheat powder after drying is broken into 100 order buckwheat powder ends; Fructus alpiniae oxyphyllae, the root of three-nerved spicebush, matrimony vine and Radix Glycyrrhizae are ground into respectively 100 order matrimony vine powder, Combined Spicebush Root, Sharpleaf Glangal Fruit and Radix Glycyrrhizae powder;

(2) decoct

The Radix Astragali, fushen and ginger are put into closed container and decocts 25min, temperature controls, at 85 DEG C, after centrifugal removing slag, to obtain decoction liquor;

(3) allocate, dry

By buckwheat powder end, Sharpleaf Glangal Fruit, Combined Spicebush Root, matrimony vine powder, Radix Glycyrrhizae powder, decoction liquor, by weight proportion water allotment obtain composite, composite is dried, cools sterilization i.e. obtained bitter buckwheat tea, add 12 parts of black tea after using boiling water to brew this bitter buckwheat tea, namely obtain the bitter buckwheat tea of fructus alpiniae oxyphyllae.

Embodiment 3

The bitter buckwheat tea of every 350 parts of weight fructus alpiniae oxyphyllaes is made up of following raw material: bitter buckwheat 33 parts, fructus alpiniae oxyphyllae 8 parts, the root of three-nerved spicebush 8 parts, matrimony vine 8 parts, the Radix Astragali 10 parts, fushen 7 parts, black tea 13 parts, 8 parts, Radix Glycyrrhizae, 12 parts, ginger, surplus is water.

The preparation method of the bitter buckwheat tea of fructus alpiniae oxyphyllae comprises the following steps:

(1) Feedstock treating

Bitter buckwheat is shelled, cleans, cooks, dries, the buckwheat powder after drying is broken into 100 order buckwheat powder ends; Fructus alpiniae oxyphyllae, the root of three-nerved spicebush, matrimony vine and Radix Glycyrrhizae are ground into respectively 100 order matrimony vine powder, Combined Spicebush Root, Sharpleaf Glangal Fruit and Radix Glycyrrhizae powder;

(2) decoct

The Radix Astragali, fushen and ginger are put into closed container and decocts 25min, temperature controls, at 85 DEG C, after centrifugal removing slag, to obtain decoction liquor;

(3) allocate, dry

By buckwheat powder end, Sharpleaf Glangal Fruit, Combined Spicebush Root, matrimony vine powder, Radix Glycyrrhizae powder, decoction liquor, by weight proportion water allotment obtain composite, composite is dried, cools sterilization i.e. obtained bitter buckwheat tea, add 13 parts of black tea after using boiling water to brew this bitter buckwheat tea, namely obtain the bitter buckwheat tea of fructus alpiniae oxyphyllae.

Embodiment 4

The bitter buckwheat tea of every 350 parts of weight fructus alpiniae oxyphyllaes is made up of following raw material: bitter buckwheat 38 parts, fructus alpiniae oxyphyllae 9 parts, the root of three-nerved spicebush 9 parts, matrimony vine 9 parts, the Radix Astragali 14 parts, fushen 8 parts, black tea 14 parts, 9 parts, Radix Glycyrrhizae, 14 parts, ginger, surplus is water.

The preparation method of the bitter buckwheat tea of fructus alpiniae oxyphyllae comprises the following steps:

(1) Feedstock treating

Bitter buckwheat is shelled, cleans, cooks, dries, the buckwheat powder after drying is broken into 100 order buckwheat powder ends; Fructus alpiniae oxyphyllae, the root of three-nerved spicebush, matrimony vine and Radix Glycyrrhizae are ground into respectively 100 order matrimony vine powder, Combined Spicebush Root, Sharpleaf Glangal Fruit and Radix Glycyrrhizae powder;

(2) decoct

The Radix Astragali, fushen and ginger are put into closed container and decocts 25min, temperature controls, at 85 DEG C, after centrifugal removing slag, to obtain decoction liquor;

(3) allocate, dry

By buckwheat powder end, Sharpleaf Glangal Fruit, Combined Spicebush Root, matrimony vine powder, Radix Glycyrrhizae powder, decoction liquor, by weight proportion water allotment obtain composite, composite is dried, cools sterilization i.e. obtained bitter buckwheat tea, add 14 parts of black tea after using boiling water to brew this bitter buckwheat tea, namely obtain the bitter buckwheat tea of fructus alpiniae oxyphyllae.

Claims (3)

1. the bitter buckwheat tea of fructus alpiniae oxyphyllae, it is characterized in that, the bitter buckwheat tea of every 350 parts of weight fructus alpiniae oxyphyllaes is made up of following raw material: bitter buckwheat 20 ~ 40 parts, fructus alpiniae oxyphyllae 5-10 part, root of three-nerved spicebush 5-10 part, matrimony vine 5-10 part, the Radix Astragali 4 ~ 15 parts, fushen 4 ~ 10 parts, ginger 10-15 part, Radix Glycyrrhizae 5-10 part, black tea 10-15 part, surplus is water.

2. the bitter buckwheat tea of a kind of fructus alpiniae oxyphyllae according to claim 1, it is characterized in that, in the bitter buckwheat tea of described fructus alpiniae oxyphyllae, the weight ratio of each raw material components is as one of formula each in following table:

3. a preparation method for the bitter buckwheat tea of fructus alpiniae oxyphyllae as claimed in claim 1 or 2, is characterized in that, comprise the following steps:

(1) Feedstock treating

Bitter buckwheat is shelled, cleans, cooks, dries, the buckwheat powder after drying is broken into 80 order buckwheat powder ends, order ~ 120; Fructus alpiniae oxyphyllae, the root of three-nerved spicebush, matrimony vine and Radix Glycyrrhizae are ground into respectively 80 order ~ 120 order matrimony vine powder, Sharpleaf Glangal Fruit and Radix Glycyrrhizae powder;

(2) decoct

The Radix Astragali, fushen and ginger are put into closed container and decocts 20-30min, temperature controls at 80-90 DEG C, after centrifugal removing slag, obtain decoction liquor;

(3) allocate, dry

By buckwheat powder end, Sharpleaf Glangal Fruit, Combined Spicebush Root, matrimony vine powder, Radix Glycyrrhizae powder, decoction liquor, by weight proportion water allotment obtain composite, composite is dried, cools sterilization i.e. obtained bitter buckwheat tea, add black tea by weight proportion after using boiling water to brew this bitter buckwheat tea, namely obtain the bitter buckwheat tea of fructus alpiniae oxyphyllae.