CN105724702A - Fruit flavored scented tea and preparation method thereof - Google Patents

Fruit flavored scented tea and preparation method thereof Download PDF

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Publication number
CN105724702A
CN105724702A CN201610315466.XA CN201610315466A CN105724702A CN 105724702 A CN105724702 A CN 105724702A CN 201610315466 A CN201610315466 A CN 201610315466A CN 105724702 A CN105724702 A CN 105724702A
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CN
China
Prior art keywords
parts
fresh
juice
scented tea
flos
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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.)
Withdrawn
Application number
CN201610315466.XA
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Chinese (zh)
Inventor
不公告发明人
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Hefei Xuanda Agricultural Technology Development Co Ltd
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Hefei Xuanda Agricultural Technology Development Co Ltd
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Application filed by Hefei Xuanda Agricultural Technology Development Co Ltd filed Critical Hefei Xuanda Agricultural Technology Development Co Ltd
Priority to CN201610315466.XA priority Critical patent/CN105724702A/en
Publication of CN105724702A publication Critical patent/CN105724702A/en
Withdrawn legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/34Tea substitutes, e.g. matè; Extracts or infusions thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention discloses fruit flavored scented tea and a preparation method thereof. The fruit flavored scented tea is prepared from the following raw materials in parts by weight: 15-20 parts of fresh apple juice, 25-30 parts of fresh shaddock juice, 5-10 parts of fresh lotus root juice, 4-5 parts of rose flowers, 2-4 parts of cogongrass rhizomes, 6-8 parts of Iapapa berry powder, 3-4 parts of Chinese arborvitae twigs, 2-4 parts of cockscombs, 4-5 parts of moutan barks, 5-6 parts of cassia twigs, 3-4 parts of radix rehmanniae, 2-4 parts of platycladi seeds, 6-8 parts of sophora flowers, 5-6 parts of pine nut kernels, 8-10 parts of honey, 8-10 parts of maltose and proper amount of pure water. The fruit flavored scented tea beverage disclosed by the invention has a mellow taste, and diversified color and luster, and nutrients; a plurality of health Chinese herbal medicines are added into the formula, so that the fruit flavored scented tea has the effects of clearing away lung heat and moistening lung, clearing away heat and diminishing inflammation, nourishing yin and moistening dryness and the like, and can also be used for improving cerebrovascular circulation and improving the organism immunity; and the fruit flavored scented tea is good for health of human bodies after being drunk for a long period.

Description

A kind of fruity scented tea and preparation method thereof
Technical field
The present invention relates to a kind of fruity scented tea and preparation method thereof, belong to health tea technical field.
Background technology
Health tea all has certain flavour and mouthfeel, and extremely emphasizes color, they or holding natural material Color, or through processing allotment improved, it is of a great variety, and local flavor is different, is generally to need in people's daily life The beverage wanted, by adding or adjust composition and the content of natural nutrient in beverage, also can prepare have special The drinks of effect.
Summary of the invention
Present invention aim at providing a kind of fruity scented tea and preparation method thereof.
Technical scheme is as follows:
Fruity scented tea, its constitutive material is calculated as by weight: Fructus Mali pumilae fresh juice 15-20, Fructus Citri grandis fresh juice 25-30, fresh Rhizoma Nelumbinis juice 5-10, Flos Rosae Rugosae 4-5, Rhizoma Imperatae 2-4, SUANMUGUA powder 6-8, Cacumen Platycladi 3-4, Flos Celosiae Cristatae 2-4, Cortex Moutan 4-5, Ramulus Cinnamomi 5-6, Radix Rehmanniae 3- 4, Semen Platycladi 2-4, Flos Sophorae 6-8, Semen pini koraiensis 5-6, Mel 8-10, maltose 8-10 and pure water are appropriate.
Fruity scented tea, its constitutive material is calculated as by weight: the fresh juice of Fructus Mali pumilae 18, the fresh juice of Fructus Citri grandis 28, fresh Rhizoma Nelumbinis juice 8, Flos Rosae Rugosae Spend 4.5, Rhizoma Imperatae 3, SUANMUGUA powder 7, Cacumen Platycladi 3.5, Flos Celosiae Cristatae 3, Cortex Moutan 4.5, Ramulus Cinnamomi 5, the Radix Rehmanniae 3.5, Semen Platycladi 3, Chinese scholartree Spend 7, Semen pini koraiensis 5, Mel 9, maltose 9 and pure water appropriate.
The preparation method of fruity scented tea, including herein below:
(1) weigh by weight Flos Rosae Rugosae, Rhizoma Imperatae, Cacumen Platycladi, Flos Celosiae Cristatae, Cortex Moutan, Ramulus Cinnamomi, the Radix Rehmanniae, Semen Platycladi, Flos Sophorae, Semen pini koraiensis boiling, filter and remove residue, filtrate concentrates, and mixes with SUANMUGUA powder, sealing and standing 3-5 days, standby;
(2) weigh by weight the fresh juice of Fructus Mali pumilae, the fresh juice of Fructus Citri grandis, fresh Rhizoma Nelumbinis juice mixing, after boiling add above-mentioned steps (1) standby material and Other remain constitutive material, continue slow fire and boil half an hour, the most formulated, homogenizing, sterilizing, tinning and get final product.
Beneficial effects of the present invention:
The fruity scented tea beverage mouthfeel of the present invention is mellow, color gloss, nutrition are various, wherein adds in multi-taste health care in formula Medical herbs, has the effects such as lung heat clearing lung moistening, heat clearing and inflammation relieving, nourishing YIN to relieve dryness, it is also possible to improves Cerebrovascular disorders, improve immunity of organism Power, the useful health of long-term drink.
Detailed description of the invention
Embodiment 1: fruity scented tea, its constitutive material (g) by weight is: the fresh juice of Fructus Mali pumilae 18, the fresh juice of Fructus Citri grandis 28, fresh Rhizoma Nelumbinis juice 8, Flos Rosae Rugosae 4.5, Rhizoma Imperatae 3, SUANMUGUA powder 7, Cacumen Platycladi 3.5, Flos Celosiae Cristatae 3, Cortex Moutan 4.5, Ramulus Cinnamomi 5, the Radix Rehmanniae 3.5, cedar seed Core 3, Flos Sophorae 7, Semen pini koraiensis 5, Mel 9, maltose 9 and pure water are appropriate.
The preparation method of fruity scented tea, including herein below:
(1) weigh by weight Flos Rosae Rugosae, Rhizoma Imperatae, Cacumen Platycladi, Flos Celosiae Cristatae, Cortex Moutan, Ramulus Cinnamomi, the Radix Rehmanniae, Semen Platycladi, Flos Sophorae, Semen pini koraiensis boiling, filter and remove residue, filtrate concentrates, and mixes with SUANMUGUA powder, sealing and standing 3-5 days, standby;
(2) weigh by weight the fresh juice of Fructus Mali pumilae, the fresh juice of Fructus Citri grandis, fresh Rhizoma Nelumbinis juice mixing, after boiling add above-mentioned steps (1) standby material and Other remain constitutive material, continue slow fire and boil half an hour, the most formulated, homogenizing, sterilizing, tinning and get final product.

Claims (3)

1. a fruity scented tea, it is characterised in that its constitutive material is calculated as by weight: Fructus Mali pumilae fresh juice 15-20, the fresh juice of Fructus Citri grandis 25-30, fresh Rhizoma Nelumbinis juice 5-10, Flos Rosae Rugosae 4-5, Rhizoma Imperatae 2-4, SUANMUGUA powder 6-8, Cacumen Platycladi 3-4, Flos Celosiae Cristatae 2-4, Cortex Moutan 4- 5, Ramulus Cinnamomi 5-6, Radix Rehmanniae 3-4, Semen Platycladi 2-4, Flos Sophorae 6-8, Semen pini koraiensis 5-6, Mel 8-10, maltose 8-10 and pure water are suitable Amount.
Fruity scented tea the most according to claim 1, it is characterised in that its constitutive material is calculated as by weight: the fresh juice of Fructus Mali pumilae 18, the fresh juice of Fructus Citri grandis 28, fresh Rhizoma Nelumbinis juice 8, Flos Rosae Rugosae 4.5, Rhizoma Imperatae 3, SUANMUGUA powder 7, Cacumen Platycladi 3.5, Flos Celosiae Cristatae 3, Cortex Moutan 4.5, Ramulus Cinnamomi 5, the Radix Rehmanniae 3.5, Semen Platycladi 3, Flos Sophorae 7, Semen pini koraiensis 5, Mel 9, maltose 9 and pure water are appropriate.
3. the preparation method of a fruity scented tea as claimed in claim 1, it is characterised in that include herein below:
(1) weigh by weight Flos Rosae Rugosae, Rhizoma Imperatae, Cacumen Platycladi, Flos Celosiae Cristatae, Cortex Moutan, Ramulus Cinnamomi, the Radix Rehmanniae, Semen Platycladi, Flos Sophorae, Semen pini koraiensis boiling, filter and remove residue, filtrate concentrates, and mixes with SUANMUGUA powder, sealing and standing 3-5 days, standby;
(2) weigh by weight the fresh juice of Fructus Mali pumilae, the fresh juice of Fructus Citri grandis, fresh Rhizoma Nelumbinis juice mixing, after boiling add above-mentioned steps (1) standby material and Other remain constitutive material, continue slow fire and boil half an hour, the most formulated, homogenizing, sterilizing, tinning and get final product.
CN201610315466.XA 2016-05-15 2016-05-15 Fruit flavored scented tea and preparation method thereof Withdrawn CN105724702A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610315466.XA CN105724702A (en) 2016-05-15 2016-05-15 Fruit flavored scented tea and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610315466.XA CN105724702A (en) 2016-05-15 2016-05-15 Fruit flavored scented tea and preparation method thereof

Publications (1)

Publication Number Publication Date
CN105724702A true CN105724702A (en) 2016-07-06

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CN201610315466.XA Withdrawn CN105724702A (en) 2016-05-15 2016-05-15 Fruit flavored scented tea and preparation method thereof

Country Status (1)

Country Link
CN (1) CN105724702A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107372938A (en) * 2017-08-28 2017-11-24 郴州市莽山瑶益春茶业有限公司 A kind of fruity jasmine tea and preparation method thereof

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103478364A (en) * 2013-09-26 2014-01-01 江拥军 Beauty herbal tea and manufacturing method thereof

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103478364A (en) * 2013-09-26 2014-01-01 江拥军 Beauty herbal tea and manufacturing method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
国家中医药管理局《中华本草》编委会: "《中华本草 傣药卷》", 31 December 2005, 上海科学技术出版社 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107372938A (en) * 2017-08-28 2017-11-24 郴州市莽山瑶益春茶业有限公司 A kind of fruity jasmine tea and preparation method thereof

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Application publication date: 20160706

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