CN105724691A - 一种清火安神莲心茶的制作方法 - Google Patents
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Abstract
一种清火安神莲心茶，由莲心、金银花、山楂、陈皮、龙眼干、大枣、酸枣仁、茯苓为原料，与水调配而成的。本发明的莲心茶选取上等原料，味道酸甜适中，具有清心泻火、健脾消食、安神助眠等功效，对于烦躁不安、心火旺盛之人有特效，利于助脾运化，消食化滞，安神入眠。本发明中不含任何添加剂，是纯天然食品，色香味形意养兼具。
Description
技术领域
[0001 ]本发明涉及一种清火安神莲心茶的制作方法。
背景技术
[0002]炎热的夏日，人们往往会心火较旺，若再加上工作或生活上的大小琐事，将导致人们的心火过旺。这种心烦意乱严重者将会让人失眠，危害身体健康。而长期使用安眠药会对药物产生依赖，对身体产生的影响因人而异，而且短时间内又无从知晓。而在寒冷的严冬，人们非常喜欢吃火锅，火锅不仅带给人们来自食物的温暖，也带来了大量的脂肪。而目前很多人饮食不均衡，蔬菜水果食用较过少，肉类等脂肪、蛋白质食用过多，而暴饮暴食和脂肪摄取过多都会对人体的正常消化和吸收带来很大的负担。
发明内容
[0003]针对上述问题，本发明提供一种食材来源广泛、口味清爽，有清心泻火、安神助眠、健脾消食作用的莲心茶饮料。该饮料制作工艺较为简单，功效较全，易于推广。
[0004]本发明是一种清火安神莲心茶，由莲心、金银花、山楂、陈皮、龙眼干、大枣、酸枣仁、茯苓为原料，与水调配而成的，其原料的重量组成份数为:莲心5〜1、金银花4〜9、山楂1〜20、陈皮5〜10、龙眼干10〜20、大枣20~30、酸枣仁10〜15、茯苓5〜10。
[0005]本发明莲心茶的具体制备方法是:
(1)先将茯苓用烘干机以50°C的温度烘5〜10 min，待其稍冷却，再用研钵将茯苓磨成粉，装入小号自封袋备用;选取里叶白莲的莲心，经烘干或晒干后，除去有破损的莲心，保留形状完整的莲心备用；
(2)将酸枣仁在合适的温度下(80〜100°C)炒熟，便于食用时能煮出有效成分;将龙眼干和大枣先做去核处理，再一起倒入搅拌机磨成粉备用；
(3)取金银花、山楂、陈皮、莲心和龙眼干与大枣的粉末混合，并与茯苓粉包一起装入茶包；
(4)将茶包拆开，先将莲心、金银花、山楂、陈皮、龙眼干和大枣的粉末放入杯子，再将茯苓粉包拆开倒入煮锅，加350〜500 mL水，小火煮至水沸腾(水温达到95-10(TC)得到茯苓汤，接着待沸腾的茯苓汤冷却直80-90°C时倒入杯子，以泡开其他食材。
[0006]本发明中所采用的原料均有特有的功效。其中莲心选取里叶白莲的莲心，因里叶白莲个大饱满，制作工艺产出的莲心较完整，莲心性味苦寒，具有极好的去心火、强心的功效，对轻度失眠有效果，也能降低血压;金银花应选取花蕾呈捧状，金银花清热解毒，清解力强，是一直以来就被认为是清热解毒的良药；山楂挑选皮色红艳，色泽嫩黄者，能消食化积，行气散瘀，可消一切饮食积滞，特别是油腻肉食的积滞;陈皮尽量挑选年代较久的陈皮，香味十足，能“主胸中瘕热，逆气，利水谷，久服去臭下气”《神农本草经》，具有理气健脾，燥湿化痰，脾胃气滞等功效;龙眼干能“养血安神，长智敛汁，开胃益脾”《滇南本草》，是补益心脾，养血安神的一大保养食材;大枣能“主调中益脾气，令人好颜色，美志气”《吴普本草》，具有补中益气，养血安神等作用;酸枣仁以个体大，颜色紫红或紫褐色、发亮的为佳，具有养心益肝、安神功效，是一味养心专药;茯苓具有利水渗湿，健脾补中，宁心安神等功效，能“阴阳同体、补泻同用，补而不滞、泻不伤正”，可长期服用的特性。以上各组分协同合用，既有清心泻火、健脾消食、安神助眠等功效，又对烦躁不安、心火旺盛之人有特效，也利于人们助脾运化，消食化滞，安神入眠。此外，莲心和金银花在冲泡后能在茶中充分舒展开，使清火安神莲心茶更美观，而且制作工艺中用80-90°C的茯苓汤冲泡其他食材，既可以将各食材组分的营养物质冲泡出来，又可以避免沸水过烫破坏食材的营养价值。本发明选材上等，根据中华文化中“药食同源”和“食补原理”，通过科学的方法和现代工艺精制而成，具有很好的营养保健功能。
[0007]本发明的有益效果是:本发明的清火安神莲心茶，味道酸甜适中，具有清心泻火、健脾消食、安神助眠等功效，对于烦躁不安、心火旺盛之人有特效，利于助脾运化，消食化滞，安神入眠。本发明中不含任何添加剂，是纯天然食品，色香味形意养兼具。
具体实施方式
[0008]下面结合实施案例对本发明进行进一步详细的说明。
[0009] 实施例1:
将5g茯苓用烘干机以50°C的温度烘10 min，待其稍冷却，再用研钵将茯苓磨成粉，装入小号自封袋备用，取5g经烘干或晒干的里叶白莲莲心，保留形状完整的莲心备用，将12g酸枣仁在合适的温度下(80〜100°C)炒熟，再将15g龙眼干和20g大枣先做去核处理，再一起倒入搅拌机磨成粉备用，然后取4g金银花、15g山楂、5g陈皮，与上述的莲心和上述的龙眼干、大枣粉末混合，并与茯苓粉包一起装入茶包。食用时，将茶包拆开，先将上述的莲心、金银花、山楂、陈皮、龙眼干和大枣的粉末放入杯子，再将上述的茯苓粉包拆开倒入煮锅，加350mL水，小火煮至水沸腾(水温达到95-100 °C)得到茯苓汤，接着待沸腾的茯苓汤冷却直80-90°C时倒入杯子，以泡开其他食材。
[0010] 实施例2:
将6g茯苓用烘干机以50°C的温度烘7 min，待其稍冷却，再用研钵将茯苓磨成粉，装入小号自封袋备用，取6g经烘干或晒干的里叶白莲莲心，保留形状完整的莲心备用，将12g酸枣仁在合适的温度下(80〜100°C)炒熟，再将1g龙眼干和30g大枣先做去核处理，再一起倒入搅拌机磨成粉备用，然后取9g金银花、1g山楂、1g陈皮，与上述的莲心和上述的龙眼干、大枣粉末混合，并与茯苓粉包一起装入茶包。食用时，将茶包拆开，先将上述的莲心、金银花、山楂、陈皮、龙眼干和大枣的粉末放入杯子，再将上述的茯苓粉包拆开倒入煮锅，加500mL水，小火煮至水沸腾(水温达到95-100 °C)得到茯苓汤，接着待沸腾的茯苓汤冷却直80-90°C时倒入杯子，以泡开其他食材。
Claims (2)
1.一种清火安神莲心茶，其特征在于:由莲心、金银花、山楂、陈皮、龙眼干、大枣、酸枣仁、茯苓为原料，与水调配而成的，其原料的重量组成份数为:莲心5〜1、金银花4〜9、山楂1〜20、陈皮5〜I O、龙眼干1〜20、大率20〜30、酸率仁1〜15、获等5〜I O。
2.如权利要求1所述的清火安神莲心茶制备方法，其特征在于:包括如下步骤: (1)先将茯苓用烘干机以50°C的温度烘5〜10 min，待其稍冷却，再用研钵将茯苓磨成粉，装入小号自封袋备用;选取里叶白莲的莲心，经烘干或晒干后，除去有破损的莲心，保留形状完整的莲心备用； (2)将酸枣仁在合适的温度下(80〜100°C)炒熟，便于食用时能煮出有效成分;将龙眼干和大枣先做去核处理，再一起倒入搅拌机磨成粉备用； (3)取金银花、山楂、陈皮、莲心和龙眼干与大枣的粉末混合，并与茯苓粉包一起装入茶包； (4)将茶包拆开，先将莲心、金银花、山楂、陈皮、龙眼干和大枣的粉末放入杯子，再将茯苓粉包拆开倒入煮锅，加350〜500 mL水，小火煮至水沸腾(水温达到95-10(TC)得到茯苓汤，接着待沸腾的茯苓汤冷却直80-90°C时倒入杯子，以泡开其他食材。
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