CN110810583A - Flower and fruit tea powder - Google Patents
Flower and fruit tea powder Download PDFInfo
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- CN110810583A CN110810583A CN201911177303.XA CN201911177303A CN110810583A CN 110810583 A CN110810583 A CN 110810583A CN 201911177303 A CN201911177303 A CN 201911177303A CN 110810583 A CN110810583 A CN 110810583A
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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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
Abstract
The invention relates to a flower and fruit tea powder, belonging to the technical field of food processing; the composition is prepared from the following components in parts by weight: 18-32 parts of green tea powder, 10-15 parts of lavender, 4-8 parts of mint, 6-15 parts of melissa officinalis, 12-20 parts of calendula, 8-15 parts of orange peel, 25-40 parts of oat powder, 18-32 parts of skimmed milk powder and 10-15 parts of rock candy. The invention can increase appetite, strengthen digestion and absorption, relax bowels, clear intestines and promote toxin discharge; lowering blood pressure and blood lipid, and preventing and relieving cardiovascular and cerebrovascular diseases, liver and kidney dysfunction, etc.; the nutrition is comprehensive, various vitamins, trace elements and amino acids are provided, and the anti-oxidation beauty effect is achieved to a certain extent; the smell is fragrant and unique; is convenient to use.
Description
Technical Field
The invention relates to flower and fruit tea powder and a preparation method thereof, and belongs to the technical field of food processing.
Background
Green tea is one of the main tea types in China, and is a beverage prepared by taking new leaves or buds of tea trees, and carrying out processes of enzyme deactivation, shaping, drying and the like without fermentation. The green tea leaves are not fermented, the natural substances of the fresh leaves are retained, and the tea leaves contain tea polyphenol, catechin, chlorophyll, caffeine, amino acid and the like, and the natural nutritional ingredients have special effects on aging prevention, cancer resistance, sterilization, inflammation diminishing and the like.
As regards the flower-fruit tea, borneol (a flavor) was added to the superior green tea as a tribute in the song dynasty (960 years) as early as in china, which suggests that the aroma tea can be used in the song dynasty. In the later period of the Song dynasty, the tea flavor is affected by terrorism, and the aroma should not be used. Cai Xiang (record of tea) Zhongyun: the tea has genuine fragrance and is a tribute, the tea slightly uses borneol to help the fragrance, the Jianan folk tea is not fragrant, and the tea is feared that the tea cannot be used when the tea is drunk by people because the tea is really … …. However, the Chinese scented tea is the first sound of scenting the Chinese scented tea and is also the original type of the Chinese scented tea. From the perspective of traditional Chinese medicines, the efficacy and the effect of the herbal tea are as follows: (1) the five internal organs of the heart, the liver, the spleen, the lung and the kidney of the human body are protected, and food nourishing and maintenance can be performed on the five internal organs; (2) has the effects of preventing and treating chronic hepatitis and intestinal diseases; (3) has effects in suppressing hyperactive liver, lowering blood pressure, and treating hypertension and edema; (4) has effects in reducing blood lipid, increasing coronary blood flow, increasing myocardial blood supply, and resisting atherosclerosis; (5) preventing cardiovascular diseases, and improving hypertension and myocardial infarction. Regarding the application of flower and fruit tea, the prior art CN102396619B discloses a multi-component nutritional scented tea and a preparation method thereof, which is mainly prepared by decocting and filtering sunflower, peach kernel, almond, green tea, wild chrysanthemum flower, delphinium flower, honey-fried licorice root, olive, medlar, angelica, yam and honey according to certain weight parts. The preparation method is simple, and the prepared multi-component nutritional scented tea is prepared by selecting various high-grade raw materials and carrying out treatment such as drying and screening, is fresh, cool, delicious and fragrant in smell, and has the effect of enhancing the immunity of a human body.
With respect to milk and oats, both are common energy sources, protein sources, for humans. The milk is rich in minerals, calcium, phosphorus, iron, zinc, copper, manganese and molybdenum. Most rarely, milk is the best source of calcium for human body, and the proportion of calcium and phosphorus is very appropriate, which is beneficial to the absorption of calcium. The variety is complex, at least more than 100, and the main components comprise water, fat, phospholipid, protein, lactose, inorganic salt and the like; the oat contains crude protein, water-soluble dietary fiber, B vitamins, nicotinic acid, folic acid, pantothenic acid and the like.
Disclosure of Invention
The invention aims to provide flower and fruit tea powder, belonging to the technical field of food processing; can stimulate appetite, promote digestion and absorption, relieve constipation, clear bowels, and promote toxin discharge; lowering blood pressure and blood lipid, and preventing and relieving cardiovascular and cerebrovascular diseases, liver and kidney dysfunction, etc.; the nutrition is comprehensive, various vitamins, trace elements and amino acids are provided, and the anti-oxidation beauty effect is achieved to a certain extent; the smell is fragrant and unique; is convenient to use.
In order to achieve the purpose of the invention, the technical scheme adopted by the invention is as follows:
a flower and fruit tea powder is characterized in that: the composition is prepared from the following components in parts by weight:
18-32 parts of green tea powder, 10-15 parts of lavender, 4-8 parts of mint, 6-15 parts of melissa officinalis, 12-20 parts of calendula, 8-15 parts of orange peel, 25-40 parts of oat powder, 18-32 parts of skimmed milk powder and 10-15 parts of rock candy.
Specifically, the flower and fruit tea powder is prepared from the following components in parts by weight:
28 parts of green tea powder, 15 parts of lavender, 8 parts of mint, 15 parts of melissa officinalis, 20 parts of calendula, 15 parts of orange peel, 35 parts of oat powder, 28 parts of skimmed milk powder and 15 parts of rock candy.
The green tea powder is prepared by baking green tea at 70-90 deg.C, and pulverizing; mixing with 8-12 times of water, performing ultrasonic treatment for 10-20 min, and boiling for 20-40 min; extracting the extract and filtering; mixing the filter residue with 5-8 times of water, performing ultrasonic treatment for 10-20 min, heating and boiling for 20-30 min, extracting, and filtering; mixing the two filtrates to obtain green tea extractive solution; centrifuging the green tea solution, filtering to remove residue, concentrating at 35 deg.C under reduced pressure and constant temperature to reduce the volume of the solution to 25-35%, placing in a vacuum freeze dryer, freeze drying, and pulverizing to 50-70 mesh to obtain the green tea powder.
The oat powder is prepared by airing oat bran, baking at 60-80 ℃, crushing, and sieving with a 200-mesh sieve of 180 meshes.
The rock candy is prepared by crushing rock candy and sieving the crushed rock candy through a sieve with 50-70 meshes.
A flower and fruit tea powder is prepared by the following steps:
s1, preparing lavender, mint, balm, calendula and orange peel according to the above components, cleaning, mixing, placing in a heating container, adding 8-10 times of water, heating to boil, keeping heating at 90-95 ℃ for 4-5 hours, and extracting the extract; adding 6-8 times of water again, heating to boil, heating at 90-95 deg.C for 2-4 hr, and extracting to obtain extractive solution; adding 4-6 times of water for the third time, heating to boil, heating at 90-95 deg.C for 1-2 hr, and extracting to obtain extractive solution; mixing the three extractive solutions, centrifuging, and removing residue to obtain mixed solution of fructus fici.
S2, concentrating the flower and fruit mixed solution obtained in the step S1 under the conditions that the vacuum degree is 0.02MPa and the temperature is 60 ℃ to reduce the volume of the mixed solution to 25-50% of the original volume, thus obtaining the flower and fruit mixed concentrated solution.
S3: and (4) putting the mixed flower and fruit concentrated solution obtained in the step (S2) into a vacuum freeze dryer, freeze-drying and crushing into 50-70 meshes to obtain the mixed flower and fruit powder.
And S4, uniformly mixing the flower and fruit mixed powder obtained in the step S3 with green tea powder, oat powder, skimmed milk powder and rock sugar according to the weight ratio to obtain the flower and fruit mixed powder.
The components of the invention are described as follows:
green tea is one of the main tea types in China, and is a beverage prepared by taking new leaves or buds of tea trees, and carrying out processes of enzyme deactivation, shaping, drying and the like without fermentation. The color of the finished product and the tea soup after brewing are more, and the green style of the fresh tea is preserved. The green tea can prevent cancer, reduce fat and lose weight after being drunk frequently, and can also reduce the harm of nicotine to smokers. The green tea leaves are not fermented, so that the natural substances of the fresh leaves are retained, and the green tea leaves also contain more nutritional ingredients such as tea polyphenol, catechin, chlorophyll, caffeine, amino acid, vitamins and the like. The natural nutrient components in the green tea have special effects of preventing aging, cancer, resisting cancer, sterilizing, diminishing inflammation and the like.
Lavender is also called perfume plant, Lysimachia foenum-graecum, Vanilla officinalis, and herba Lysimachiae Foenumgraeci, and belongs to dicotyledonae, Labiatae, and Lavandula. Native to the coast of the mediterranean, various parts of europe and the islands of oceania, and then widely cultivated in the uk and south slav. The lavender tea has no side effect, and has effects of tranquilizing, relaxing digestive tract spasm, refreshing, eliminating flatulence, promoting digestion, preventing nausea and dizziness, relieving anxiety and nervous migraine, preventing common cold, etc., and can be used for recovering hoarseness and aphonia.
Mint, known as "Yindancao" in local name, is a plant of Labiatae, and is one of the common Chinese traditional medicines. It is a pungent and cool sweating antipyretic, and can be used for treating influenza, headache, conjunctival congestion, fever, and swelling and pain of throat and gum. It can be used for treating neuralgia, skin pruritus, erythra, eczema, etc. Herba Menthae is usually used instead of tea for clearing away heart-fire and improving eyesight. The mint contains menthol, and the substance can refresh breath, has various medicinal properties, can relieve abdominal pain and gallbladder problems such as spasm, and also has antiseptic, antibacterial, diuretic, expectorant, stomach invigorating and digestion promoting effects.
Melissa (Melissa officinalis L.), perennial herbs. Native russia and countries in central asia, iran to mediterranean and atlantic coasts. There is introduction and cultivation in China. The medicinal value is very high, and the whole herb can be used as an irritant or laxative; it is indicated for headache and toothache. The chemical components comprise Citral (Citral), linalool (linalool), geraniol (geraniol), citronellal (citronellal), terpene acid (terpenic acid), tannin, polymerized polyphenols, flavinoids, triterpenes, etc. The pharmacological actions include eliminating cold fever and cough, expelling wind, resisting spasm, relieving stomach ache, sweating and tranquilizing. Toxicity reports indicate that proper use is not a safety concern. In the family of aromatic plants, melissa officinalis is a cooking flavoring aromatic vegetable which is rich in nutrition and is well received by consumers. The lemon flavor is used for replacing lemon flavor, the lemon flavor with the faint scent of the melissa can improve the appetite, but the lemon flavor does not have the sourness of the lemon, and the lemon flavor is suitable for being added into various dish colors and desserts. The melissa officinalis is mainly used for fresh leaves, and the leaves are harvested before blooming. The products which can be developed and utilized comprise tea drinks, bagged tea, salad, balm vinegar, balm flavored water, fish cuisine, staphyla sauce, pickling materials, herb pillows, balm ice blocks and the like.
Calendula officinalis is a two-year-old herb of Compositae, contains multiple vitamins, especially vitamin A and vitamin C, and has effects of preventing pigmentation, improving skin luster and elasticity, delaying aging, and preventing skin from loosening and wrinkle. Almost all parts can be eaten; its petal has skin caring effect, and the flower contains carotenoid, tomato hydrocarbon, calycanthin, rubixanthin, volatile oil, resin, mucilage, malic acid, etc. The root contains bitter substances, and arnidione; the seeds contain glycerides, wax alcohols and alkaloids. The calendula tea is helpful for reducing fever and is cool and refreshing. It also has effects of relieving spasm and promoting digestion, and is suitable for patients with digestive system ulcer. In addition, it can promote blood circulation. It also can alleviate alcoholism, so it is also beneficial to tonify liver.
Citrus is one of the most nutritious and consumable fruits. The orange peel has sour and sweet taste and elegant flower fragrance, and has the effects of relieving epigastric distention, regulating qi, eliminating phlegm and relieving cough; the orange peel soaked green tea can remove the heat phlegm, resist bacteria and diminish inflammation, so that the tea is beneficial to drinking for cough with excessive phlegm; meanwhile, the product can promote appetite, maintain beauty and reduce fatigue.
The oat contains 15.6% of crude protein, 8.5% of fat, starch, released heat and elements such as phosphorus, iron, calcium and the like, and is named as the top grass compared with other 8 kinds of grains. The water-soluble dietary fiber in oat is 4.7 times and 7.7 times of that of wheat and corn respectively. The oat contains abundant vitamin B, nicotinic acid, folic acid and pantothenic acid, especially vitamin E, and the content of vitamin E is up to 15 mg per 100 g of oat flour. In addition, the oat flour also contains saponin (main component of Ginseng radix) which is absent in cereal grains. The amino acid composition of the protein is relatively comprehensive, the content of 8 amino acids necessary for human bodies is in the first position, and particularly the content of lysine is up to 0.68 g. Oat bran is rich in magnesium and vitamin B1, and also contains phosphorus, potassium, iron, pantothenic acid, copper and fiber, etc., and can be used for reducing cholesterol, improving blood circulation, and has adjuvant therapeutic effect on fatty liver, diabetes, constipation, etc.
The invention has the beneficial effects that:
the invention can increase appetite, strengthen digestion and absorption, relax bowels, clear intestines and promote toxin discharge; lowering blood pressure and blood lipid, and preventing and relieving cardiovascular and cerebrovascular diseases, liver and kidney dysfunction, etc.; the nutrition is comprehensive, various vitamins, trace elements and amino acids are provided, and the anti-oxidation beauty effect is achieved to a certain extent; the smell is fragrant and unique; is convenient to use.
Detailed Description
The present invention is further illustrated by the following examples, which are provided only for illustrating the present invention and do not limit the scope of the present invention.
Example 1
The flower and fruit tea powder is prepared from the following components in parts by weight:
28 parts of green tea powder, 15 parts of lavender, 8 parts of mint, 15 parts of melissa officinalis, 20 parts of calendula, 15 parts of orange peel, 35 parts of oat powder, 28 parts of skimmed milk powder and 15 parts of rock candy.
The green tea powder is prepared by baking green tea at 70-90 deg.C, and pulverizing; mixing with 8-12 times of water, performing ultrasonic treatment for 10-20 min, and boiling for 20-40 min; extracting the extract and filtering; mixing the filter residue with 5-8 times of water, performing ultrasonic treatment for 10-20 min, heating and boiling for 20-30 min, extracting, and filtering; mixing the two filtrates to obtain green tea extractive solution; centrifuging the green tea solution, filtering to remove residue, concentrating at 35 deg.C under reduced pressure and constant temperature to reduce the volume of the solution to 25-35%, placing in a vacuum freeze dryer, freeze drying, and pulverizing to 50-70 mesh to obtain the green tea powder.
The oat powder is prepared by airing oat bran, baking at 60-80 ℃, crushing, and sieving with a 200-mesh sieve of 180 meshes.
The rock candy is prepared by crushing rock candy and sieving the crushed rock candy through a sieve with 50-70 meshes.
A flower and fruit tea powder is prepared by the following steps:
s1, preparing lavender, mint, balm, calendula and orange peel according to the above components, cleaning, mixing, placing in a heating container, adding 8-10 times of water, heating to boil, keeping heating at 90-95 ℃ for 4-5 hours, and extracting the extract; adding 6-8 times of water again, heating to boil, heating at 90-95 deg.C for 2-4 hr, and extracting to obtain extractive solution; adding 4-6 times of water for the third time, heating to boil, heating at 90-95 deg.C for 1-2 hr, and extracting to obtain extractive solution; mixing the three extractive solutions, centrifuging, and removing residue to obtain mixed solution of fructus fici.
S2, concentrating the flower and fruit mixed solution obtained in the step S1 under the conditions that the vacuum degree is 0.02MPa and the temperature is 60 ℃ to reduce the volume of the mixed solution to 25-50% of the original volume, thus obtaining the flower and fruit mixed concentrated solution.
S3: and (4) putting the mixed flower and fruit concentrated solution obtained in the step (S2) into a vacuum freeze dryer, freeze-drying and crushing into 50-70 meshes to obtain the mixed flower and fruit powder.
And S4, uniformly mixing the flower and fruit mixed powder obtained in the step S3 with green tea powder, oat powder, skimmed milk powder and rock sugar according to the weight ratio to obtain the flower and fruit mixed powder.
Example 2
The flower and fruit tea powder is prepared from the following components in parts by weight:
18 parts of green tea powder, 10 parts of lavender, 4 parts of mint, 6 parts of melissa officinalis, 12 parts of calendula, 8 parts of orange peel, 25 parts of oat powder, 18 parts of skimmed milk powder and 10 parts of rock candy.
The green tea powder is prepared by baking green tea at 70-90 deg.C, and pulverizing; mixing with 8-12 times of water, performing ultrasonic treatment for 10-20 min, and boiling for 20-40 min; extracting the extract and filtering; mixing the filter residue with 5-8 times of water, performing ultrasonic treatment for 10-20 min, heating and boiling for 20-30 min, extracting, and filtering; mixing the two filtrates to obtain green tea extractive solution; centrifuging the green tea solution, filtering to remove residue, concentrating at 35 deg.C under reduced pressure and constant temperature to reduce the volume of the solution to 25-35%, placing in a vacuum freeze dryer, freeze drying, and pulverizing to 50-70 mesh to obtain the green tea powder.
The oat powder is prepared by airing oat bran, baking at 60-80 ℃, crushing, and sieving with a 200-mesh sieve of 180 meshes.
The rock candy is prepared by crushing rock candy and sieving the crushed rock candy through a sieve with 50-70 meshes.
A flower and fruit tea powder is prepared by the following steps:
s1, preparing lavender, mint, balm, calendula and orange peel according to the above components, cleaning, mixing, placing in a heating container, adding 8-10 times of water, heating to boil, keeping heating at 90-95 ℃ for 4-5 hours, and extracting the extract; adding 6-8 times of water again, heating to boil, heating at 90-95 deg.C for 2-4 hr, and extracting to obtain extractive solution; adding 4-6 times of water for the third time, heating to boil, heating at 90-95 deg.C for 1-2 hr, and extracting to obtain extractive solution; mixing the three extractive solutions, centrifuging, and removing residue to obtain mixed solution of fructus fici.
S2, concentrating the flower and fruit mixed solution obtained in the step S1 under the conditions that the vacuum degree is 0.02MPa and the temperature is 60 ℃ to reduce the volume of the mixed solution to 25-50% of the original volume, thus obtaining the flower and fruit mixed concentrated solution.
S3: and (4) putting the mixed flower and fruit concentrated solution obtained in the step (S2) into a vacuum freeze dryer, freeze-drying and crushing into 50-70 meshes to obtain the mixed flower and fruit powder.
And S4, uniformly mixing the flower and fruit mixed powder obtained in the step S3 with green tea powder, oat powder, skimmed milk powder and rock sugar according to the weight ratio to obtain the flower and fruit mixed powder.
Example 3
The flower and fruit tea powder is prepared from the following components in parts by weight:
27 parts of green tea powder, 10 parts of lavender, 4 parts of mint, 10 parts of melissa officinalis, 15 parts of calendula, 10 parts of orange peel, 35 parts of oat powder, 27 parts of skimmed milk powder and 10 parts of rock candy.
The green tea powder is prepared by baking green tea at 70-90 deg.C, and pulverizing; mixing with 8-12 times of water, performing ultrasonic treatment for 10-20 min, and boiling for 20-40 min; extracting the extract and filtering; mixing the filter residue with 5-8 times of water, performing ultrasonic treatment for 10-20 min, heating and boiling for 20-30 min, extracting, and filtering; mixing the two filtrates to obtain green tea extractive solution; centrifuging the green tea solution, filtering to remove residue, concentrating at 35 deg.C under reduced pressure and constant temperature to reduce the volume of the solution to 25-35%, placing in a vacuum freeze dryer, freeze drying, and pulverizing to 50-70 mesh to obtain the green tea powder.
The oat powder is prepared by airing oat bran, baking at 60-80 ℃, crushing, and sieving with a 200-mesh sieve of 180 meshes.
The rock candy is prepared by crushing rock candy and sieving the crushed rock candy through a sieve with 50-70 meshes.
A flower and fruit tea powder is prepared by the following steps:
s1, preparing lavender, mint, balm, calendula and orange peel according to the above components, cleaning, mixing, placing in a heating container, adding 8-10 times of water, heating to boil, keeping heating at 90-95 ℃ for 4-5 hours, and extracting the extract; adding 6-8 times of water again, heating to boil, heating at 90-95 deg.C for 2-4 hr, and extracting to obtain extractive solution; adding 4-6 times of water for the third time, heating to boil, heating at 90-95 deg.C for 1-2 hr, and extracting to obtain extractive solution; mixing the three extractive solutions, centrifuging, and removing residue to obtain mixed solution of fructus fici.
S2, concentrating the flower and fruit mixed solution obtained in the step S1 under the conditions that the vacuum degree is 0.02MPa and the temperature is 60 ℃ to reduce the volume of the mixed solution to 25-50% of the original volume, thus obtaining the flower and fruit mixed concentrated solution.
S3: and (4) putting the mixed flower and fruit concentrated solution obtained in the step (S2) into a vacuum freeze dryer, freeze-drying and crushing into 50-70 meshes to obtain the mixed flower and fruit powder.
And S4, uniformly mixing the flower and fruit mixed powder obtained in the step S3 with green tea powder, oat powder, skimmed milk powder and rock sugar according to the weight ratio to obtain the flower and fruit mixed powder.
Example 4
The flower and fruit tea powder is prepared from the following components in parts by weight:
25 parts of green tea powder, 12.5 parts of lavender, 6 parts of mint, 10.5 parts of melissa officinalis, 16 parts of calendula, 11.5 parts of orange peel, 32.5 parts of oat powder, 25 parts of skimmed milk powder and 12.5 parts of rock candy.
The green tea powder is prepared by baking green tea at 70-90 deg.C, and pulverizing; mixing with 8-12 times of water, performing ultrasonic treatment for 10-20 min, and boiling for 20-40 min; extracting the extract and filtering; mixing the filter residue with 5-8 times of water, performing ultrasonic treatment for 10-20 min, heating and boiling for 20-30 min, extracting, and filtering; mixing the two filtrates to obtain green tea extractive solution; centrifuging the green tea solution, filtering to remove residue, concentrating at 35 deg.C under reduced pressure and constant temperature to reduce the volume of the solution to 25-35%, placing in a vacuum freeze dryer, freeze drying, and pulverizing to 50-70 mesh to obtain the green tea powder.
The oat powder is prepared by airing oat bran, baking at 60-80 ℃, crushing, and sieving with a 200-mesh sieve of 180 meshes.
The rock candy is prepared by crushing rock candy and sieving the crushed rock candy through a sieve with 50-70 meshes.
A flower and fruit tea powder is prepared by the following steps:
s1, preparing lavender, mint, balm, calendula and orange peel according to the above components, cleaning, mixing, placing in a heating container, adding 8-10 times of water, heating to boil, keeping heating at 90-95 ℃ for 4-5 hours, and extracting the extract; adding 6-8 times of water again, heating to boil, heating at 90-95 deg.C for 2-4 hr, and extracting to obtain extractive solution; adding 4-6 times of water for the third time, heating to boil, heating at 90-95 deg.C for 1-2 hr, and extracting to obtain extractive solution; mixing the three extractive solutions, centrifuging, and removing residue to obtain mixed solution of fructus fici.
S2, concentrating the flower and fruit mixed solution obtained in the step S1 under the conditions that the vacuum degree is 0.02MPa and the temperature is 60 ℃ to reduce the volume of the mixed solution to 25-50% of the original volume, thus obtaining the flower and fruit mixed concentrated solution.
S3: and (4) putting the mixed flower and fruit concentrated solution obtained in the step (S2) into a vacuum freeze dryer, freeze-drying and crushing into 50-70 meshes to obtain the mixed flower and fruit powder.
And S4, uniformly mixing the flower and fruit mixed powder obtained in the step S3 with green tea powder, oat powder, skimmed milk powder and rock sugar according to the weight ratio to obtain the flower and fruit mixed powder.
Claims (6)
1. A flower and fruit tea powder is characterized in that: the composition is prepared from the following components in parts by weight:
18-32 parts of green tea powder, 10-15 parts of lavender, 4-8 parts of mint, 6-15 parts of melissa officinalis, 12-20 parts of calendula, 8-15 parts of orange peel, 25-40 parts of oat powder, 18-32 parts of skimmed milk powder and 10-15 parts of rock candy.
2. The flower and fruit tea powder according to claim 1, wherein: the composition is prepared from the following components in parts by weight:
28 parts of green tea powder, 15 parts of lavender, 8 parts of mint, 15 parts of melissa officinalis, 20 parts of calendula, 15 parts of orange peel, 35 parts of oat powder, 28 parts of skimmed milk powder and 15 parts of rock candy.
3. The flower and fruit tea powder according to claim 1 and 2, wherein: the green tea powder is prepared by baking green tea at 70-90 deg.C, and pulverizing; mixing with 8-12 times of water, performing ultrasonic treatment for 10-20 min, and boiling for 20-40 min; extracting the extract and filtering; mixing the filter residue with 5-8 times of water, performing ultrasonic treatment for 10-20 min, heating and boiling for 20-30 min, extracting, and filtering; mixing the two filtrates to obtain green tea extractive solution; centrifuging the green tea solution, filtering to remove residue, concentrating at 35 deg.C under reduced pressure and constant temperature to reduce the volume of the solution to 25-35%, placing in a vacuum freeze dryer, freeze drying, and pulverizing to 50-70 mesh to obtain the green tea powder.
4. The flower and fruit tea powder according to claim 1 and 2, wherein: the oat powder is prepared by airing oat bran, baking at 60-80 ℃, crushing, and sieving with a 200-mesh sieve of 180 meshes.
5. The flower and fruit tea powder according to claim 1 and 2, wherein: the rock candy is prepared by crushing rock candy and sieving the crushed rock candy through a sieve with 50-70 meshes.
6. The flower and fruit tea powder according to claim 1, 2, 3, 4 and 5, wherein: the preparation method comprises the following steps:
s1, preparing lavender, mint, balm, calendula and orange peel according to the above components, cleaning, mixing, placing in a heating container, adding 8-10 times of water, heating to boil, keeping heating at 90-95 ℃ for 4-5 hours, and extracting the extract; adding 6-8 times of water again, heating to boil, heating at 90-95 deg.C for 2-4 hr, and extracting to obtain extractive solution; adding 4-6 times of water for the third time, heating to boil, heating at 90-95 deg.C for 1-2 hr, and extracting to obtain extractive solution; mixing the three extractive solutions, centrifuging, filtering to remove residue to obtain mixed solution of fructus fici;
s2, concentrating the flower and fruit mixed solution obtained in the step S1 under the conditions that the vacuum degree is 0.02MPa and the temperature is 60 ℃ to reduce the volume of the mixed solution to 25-50% of the original volume to obtain a flower and fruit mixed concentrated solution;
s3: putting the mixed flower and fruit concentrated solution obtained in the step S2 into a vacuum freeze dryer, freeze-drying and crushing the mixed flower and fruit concentrated solution into 50-70 meshes to obtain mixed flower and fruit powder;
and S4, uniformly mixing the flower and fruit mixed powder obtained in the step S3 with green tea powder, oat powder, skimmed milk powder and rock sugar according to the weight ratio to obtain the flower and fruit mixed powder.
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