CN105994825A - Preparation method for black date drinking tea - Google Patents
Preparation method for black date drinking tea Download PDFInfo
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- CN105994825A CN105994825A CN201610362304.1A CN201610362304A CN105994825A CN 105994825 A CN105994825 A CN 105994825A CN 201610362304 A CN201610362304 A CN 201610362304A CN 105994825 A CN105994825 A CN 105994825A
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- fructus
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- drinking tea
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
A preparation method for a black date drinking tea comprises the following steps: using 85-100 parts by mass of red date as a main raw material, and using 2-5 parts by mass of chrysanthemum, 10-20 parts by mass of Chinese wolfberry, 15-25 parts by mass of mulberry, 2-5 parts by mass of ginseng, 15-25 parts by mass of wheat germ and 25-35 parts by mass of honey as auxiliary materials; adding the honey into the red date, the chrysanthemum, the Chinese wolfberry, the mulberry, the ginseng and the wheat germ immersion liquid, soaking for 10-60 days, and then baking for 18-60 hours to form the burnt and pasty black date drinking tea. The black date drinking tea can be brewed with boiled water, and is rich in date flavor, fragrant, sweet and pleasant, and bright in color and capable of being brewed for many times; a person can drink for 2-7 days till the black date drinking tea is colorless once brewing the black date drinking tea; through interaction of the components, the black date drinking tea is relatively mild in property, is very beneficial to human absorption, and cannot generate side effect after the person drinks the black date drinking tea for a long time.
Description
Technical field
The present invention relates to Fructus Jujubae based food processing technique field, be specifically related to the preparation technology of a kind of Fructus Jujubae tea-drinking.
Background technology
Fructus Jujubae can improve body immunity, and can anticancer: pharmacological research finds, Fructus Jujubae can promote the generation of leukocyte; reduce serum cholesterol, improve serum albumin, the liver protecting; possibly together with anticancer in Fructus Jujubae, the cancerous cell material to normal cell turnover even can be made.The people of the most edible fresh Fructus Jujubae seldom suffers from cholelithiasis, this is because vitamin C abundant in fresh Fructus Jujubae, makes internal unnecessary cholesterol be changed into bile acid, little cholesterol, and lithogenous probability reduces the most therewith；Rich in calcium and ferrum in Fructus Jujubae; they play an important role to preventing and treating osteoporosis product anemia; middle-aged and elderly people climacteric often osteoporosis; just teenager and women on growth promoter peak is susceptible to anemia; Fructus Jujubae has very good dietary function to them, and its effect is typically what medicine can not be compared.
But Fructus Jujubae of the prior art is the most all directly to brew prepared by Fructus Jujubae jujube pulp boiled water, mouthfeel is poor, cannot evoke the desire drunk completely, and the beneficiating ingredient in Fructus Jujubae jujube pulp can not be fully utilized and be absorbed by the body, its health care is the most single.
Fructus Tritici aestivi is the elite of extraction from good quality wheat grain, is the vital center of Semen Tritici aestivi, is a kind of high protein, homovitamin E, low grade fever, low fat, the nutriment of low cholesterol.Simultaneously, it contains vitamin B complex, vitamin D, unsaturated fatty acid, nucleic acid, folic acid, octacosanol and calcium, ferrum, zinc, selenium etc. more than 10 plants mineral etc., it it is the supply source of ideal minor metallic element, it is described as " the nutrition treasure-house that the mankind are natural ", " warehouse of natural Vitamin E " by nutritionist.
Summary of the invention
The present invention is directed to the deficiencies in the prior art, it is provided that the preparation technology of a kind of Fructus Jujubae tea-drinking.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of preparation technology of Fructus Jujubae tea-drinking, with Fructus Jujubae as primary raw material, using Flos Chrysanthemi, Fructus Lycii, Fructus Mori, Radix Ginseng, Fructus Tritici aestivi and Mel as adjuvant, the most each constituent mass proportioning is: Fructus Jujubae 85 100 parts, Flos Chrysanthemi 25 parts, Fructus Lycii 10 20 parts, Fructus Mori 15 25 parts, Radix Ginseng 25 parts, Fructus Tritici aestivi 15 25 parts and Mel 25 35 parts, Fructus Jujubae, Flos Chrysanthemi, Fructus Lycii, Fructus Mori, Radix Ginseng and Fructus Tritici aestivi immersion are added soaking in Mel 10 ~ 60 days, then was baked to be charred shape through 18 ~-60 hours and forms.
The Fructus Jujubae tea-drinking of the present invention brews aromatic pleasant, the gorgeous resistance to punching of color strongly fragrant, fragrant and sweet of Fructus Jujubae through boiled water, everyone one bubble drinkable 2-7 days after to colourless, by the interaction between each component so that it is character is gentleer, being especially advantageous for absorption of human body, long-term drink also will not have side effects.
Detailed description of the invention
A kind of preparation technology of Fructus Jujubae tea-drinking, with Fructus Jujubae as primary raw material, using Flos Chrysanthemi, Fructus Lycii, Fructus Mori, Radix Ginseng, Fructus Tritici aestivi and Mel as adjuvant, the most each constituent mass proportioning is: Fructus Jujubae 85 100 parts, Flos Chrysanthemi 25 parts, Fructus Lycii 10 20 parts, Fructus Mori 15 25 parts, Radix Ginseng 25 parts, Fructus Tritici aestivi 15 25 parts and Mel 25 35 parts, Fructus Jujubae, Flos Chrysanthemi, Fructus Lycii, Fructus Mori, Radix Ginseng and Fructus Tritici aestivi immersion are added soaking in Mel 10 ~ 60 days, then was baked to be charred shape through 18 ~-60 hours and forms.
The Fructus Jujubae tea-drinking of the present invention brews aromatic pleasant, the gorgeous resistance to punching of color strongly fragrant, fragrant and sweet of Fructus Jujubae through boiled water, everyone one bubble drinkable 2-7 days after to colourless, by the interaction between each component, making its character gentleer, be especially advantageous for absorption of human body, long-term drink also will not have side effects.
Claims (1)
1. the preparation technology of a Fructus Jujubae tea-drinking, it is characterized in that with Fructus Jujubae as primary raw material, use Flos Chrysanthemi, Fructus Lycii, Fructus Mori, Radix Ginseng, Fructus Tritici aestivi and Mel as adjuvant, the most each constituent mass proportioning is: Fructus Jujubae 85 100 parts, Flos Chrysanthemi 25 parts, Fructus Lycii 10 20 parts, Fructus Mori 15 25 parts, Radix Ginseng 25 parts, Fructus Tritici aestivi 15 25 parts and Mel 25 35 parts, Fructus Jujubae, Flos Chrysanthemi, Fructus Lycii, Fructus Mori, Radix Ginseng and Fructus Tritici aestivi immersion are added soaking in Mel 10 ~ 60 days, then was baked to be charred shape through 18 ~-60 hours and forms.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610362304.1A CN105994825A (en) | 2016-05-30 | 2016-05-30 | Preparation method for black date drinking tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610362304.1A CN105994825A (en) | 2016-05-30 | 2016-05-30 | Preparation method for black date drinking tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105994825A true CN105994825A (en) | 2016-10-12 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610362304.1A Pending CN105994825A (en) | 2016-05-30 | 2016-05-30 | Preparation method for black date drinking tea |
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| CN (1) | CN105994825A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106982963A (en) * | 2017-03-15 | 2017-07-28 | 杭州艺福堂茶业有限公司 | A kind of lyophilized honey chrysanthemum and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103518908A (en) * | 2013-09-26 | 2014-01-22 | 张静 | Jujube, longan, honey and grapefruit tea and manufacturing method thereof |
| CN103652100A (en) * | 2012-09-03 | 2014-03-26 | 宁国红楼梦旅游产品开发有限公司 | Red date health tea and preparation method thereof |
| CN105309681A (en) * | 2015-11-19 | 2016-02-10 | 刘书元 | Red date beautifying tea |
| CN105341273A (en) * | 2015-12-11 | 2016-02-24 | 季桂芳 | Mulberry, lycium barbarum, chrysanthemum and honey tea and preparation technology thereof |
-
2016
- 2016-05-30 CN CN201610362304.1A patent/CN105994825A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652100A (en) * | 2012-09-03 | 2014-03-26 | 宁国红楼梦旅游产品开发有限公司 | Red date health tea and preparation method thereof |
| CN103518908A (en) * | 2013-09-26 | 2014-01-22 | 张静 | Jujube, longan, honey and grapefruit tea and manufacturing method thereof |
| CN105309681A (en) * | 2015-11-19 | 2016-02-10 | 刘书元 | Red date beautifying tea |
| CN105341273A (en) * | 2015-12-11 | 2016-02-24 | 季桂芳 | Mulberry, lycium barbarum, chrysanthemum and honey tea and preparation technology thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106982963A (en) * | 2017-03-15 | 2017-07-28 | 杭州艺福堂茶业有限公司 | A kind of lyophilized honey chrysanthemum and preparation method thereof |
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| PB01 | Publication | ||
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| 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: 20161012 |