CN111685211A - Traditional Chinese medicine herbal tea for treating dental ulcer - Google Patents

Abstract

The invention relates to the technical field of herbal tea production, and discloses a traditional Chinese medicine herbal tea for treating dental ulcer, which comprises the following components: 300g-500g of water, 6g-12g of chrysanthemum, 4g-9g of honeysuckle, 3g-7g of liquorice tablets, 10g-15g of hawthorn, 5g-8g of mint, 7g-13g of dandelion, 8g-15g of lily, 15g-25g of lemon, 10g-20g of brown rice, 8g-16g of mung bean, 10g-15g of milk and 20g-30g of honey; when the herbal tea is drunk, the components such as the chrysanthemum, the honeysuckle, the liquorice, the hawthorn and the like in the herbal tea can play a role of clearing heat and relieving summer heat, meanwhile, the components such as the lemon, the lily, the brown rice, the mung bean, the milk and the like in the herbal tea can well treat canker sore of a drinker, and meanwhile, other trace elements, various vitamins and other nutritional components can be supplemented for the drinker.

Description

Traditional Chinese medicine herbal tea for treating dental ulcer

Technical Field

The invention relates to the technical field of herbal tea production, in particular to traditional Chinese medicine herbal tea for treating dental ulcer.

Background

The herbal tea is a general name of traditional Chinese herbal medicine plant beverage, the Guangdong herbal tea is a representative of Chinese traditional herbal tea culture, the herbal tea is prepared by decocting Chinese herbal medicines with cold and cool property and capable of relieving internal heat of a human body to be drunk to eliminate summer heat in summer or treat throat pain and other diseases caused by dry winter, the herbal tea is neither cold nor tea, and is prepared by decocting compound or single indigenous herbal medicines commonly used among people in Guangdong, hong Kong and Macao regions, the Chinese herbal medicines with cold and capable of relieving internal heat are used as the beverage to eliminate summer heat in summer or throat pain and other diseases caused by dry winter, and the herbal tea is prepared by taking the Chinese herbal medicines as raw materials according to local climate and water and soil characteristics during long-term disease prevention and health care, taking the Chinese medical health preserving theory as guidance, and eating the herbal medicines, A beverage with the effects of clearing away fire, removing dampness and the like.

Along with the coming of summer, the internal fire and qi of people are also gradually vigorous, so that the oral ulcer is easily caused, and because the herbal tea has the functions of clearing heat and relieving summer heat, a large amount of herbal tea is drunk by people in summer, but the existing herbal tea on the market has no effect of quality oral ulcer, and people cannot perform better treatment on the oral ulcer while drinking the herbal tea to clear heat and relieve summer heat.

Disclosure of Invention

Technical problem to be solved

Aiming at the defects of the prior art, the invention provides a traditional Chinese medicine herbal tea for treating dental ulcer, and solves the problems that the existing herbal tea on the market does not have the effect of treating the dental ulcer, and people cannot treat the dental ulcer while drinking the herbal tea for clearing away heat and relieving summer heat.

(II) technical scheme

In order to achieve the purpose, the invention provides the following technical scheme: a traditional Chinese medicine herbal tea for treating oral ulcer comprises the following components in parts by weight: 300-500 g of water, 6-12 g of chrysanthemum, 4-9 g of honeysuckle, 3-7 g of liquorice tablets, 10-15 g of hawthorn, 5-8 g of mint, 7-13 g of dandelion, 8-15 g of lily, 15-25 g of lemon, 10-20 g of brown rice, 8-16 g of mung bean, 10-15 g of milk and 20-30 g of honey.

Preferably, the composition comprises the following components in parts by weight: 400g of water, 8g of chrysanthemum, 6g of honeysuckle, 5g of liquorice, 12g of hawthorn, 5g of mint, 9g of dandelion, 10g of lily, 20g of lemon, 17g of brown rice, 13g of mung bean, 12g of milk and 20g of honey.

Preferably, the chrysanthemum and the honeysuckle are respectively dried chrysanthemum and dried honeysuckle.

Preferably, the hawthorn is crushed hawthorn, and the preparation process comprises the following steps: firstly, cleaning fresh hawthorn fruits, then removing kernels from the cleaned hawthorn fruits, putting the removed hawthorn fruits into a drying device, setting the temperature of the drying device at 50-80 ℃, continuously drying for 2-3 h, then taking out the dried hawthorn fruits, cooling, and then crushing the hawthorn fruits for 1-3 min by a crushing device to obtain the hawthorn pieces.

Preferably, the mint and the dandelion are respectively dried mint leaves and dried dandelion leaves.

Preferably, the lemon is lemon juice, and the preparation process comprises the following steps: cleaning a novel lemon, slicing the cleaned lemon, removing lemon seeds in the lemon, putting the lemon slices without seeds into a juicing device, continuously juicing for 5-8 min, filtering the juiced lemon through a filter screen to obtain lemon filtrate, putting the lemon filtrate into a concentrating device, setting the temperature of the concentrating device at 40-60 ℃, and continuously concentrating for 1-2 h to obtain the lemon juice.

Preferably, the lily is lily.

Preferably, the brown rice and the mung beans are brown rice powder and mung bean powder respectively, and the preparation process comprises the following steps: firstly, cleaning brown rice and mung beans, then drying the brown rice and mung beans, putting the dried brown rice and mung beans into a grinding device, continuously grinding for 5-10 min, primarily screening the ground brown rice and mung beans through a 10-mesh sieve, and secondarily screening the ground brown rice and mung beans through a 20-mesh sieve to obtain brown rice powder and mung bean powder.

Preferably, the method comprises the following preparation steps:

s1, pouring water, chrysanthemum, honeysuckle, liquorice tablets, hawthorn, mint, dandelion and lily into a first container according to parts by weight to obtain a mixture A, heating and stirring the mixture A at 80-100 ℃ for 10-15 min, pouring the mixture A out of the first container, and filtering the mixture A through a filter screen to obtain a filtrate a;

s2, pouring the filtrate a into a container II, then pouring lemon, brown rice, mung bean, milk and honey into the filtrate a according to parts by weight to obtain a mixture B, heating and stirring the mixture B at 80-100 ℃ for 10-15 min, pouring the mixture B out of the container I, and filtering the mixture B through a filter screen to obtain a filtrate B;

s3, pouring the filtrate b into a container 3, injecting mineral water into the filtrate b, wherein the ratio of the filtrate b to the mineral water is 1: 1-2 to obtain a mixture C, stirring the mixture C for 5-10 min, and pouring out;

and S4, sterilizing the mixture C, detecting and packaging.

(III) advantageous effects

The invention provides a traditional Chinese medicine herbal tea for treating dental ulcer, which has the following beneficial effects:

when the herbal tea is drunk, the components such as the chrysanthemum, the honeysuckle, the liquorice, the hawthorn and the like in the herbal tea can play a role of clearing heat and relieving summer heat, meanwhile, the components such as the lemon, the lily, the brown rice, the mung bean, the milk and the like in the herbal tea can well treat canker sore of a drinker, and meanwhile, other trace elements, various vitamins and other nutritional components can be supplemented for the drinker.

Detailed Description

The described embodiments are only some embodiments of the invention, not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

A traditional Chinese medicine herbal tea for treating oral ulcer comprises the following components in parts by weight: 300g of water, 6g of dried chrysanthemum, 4g of dried honeysuckle, 3g of liquorice pieces, 10g of crushed hawthorn, 5g of dried mint leaves, 7g of dried dandelion leaves, 15g of lemon juice, 8g of lily, 10g of brown rice powder, 8g of mung bean powder, 10g of milk and 20g of honey.

The preparation process of the hawthorn fruit powder comprises the following steps: firstly, cleaning fresh hawthorn fruits, then removing kernels from the cleaned hawthorn fruits, putting the removed hawthorn fruits into a drying device, setting the temperature of the drying device at 50 ℃, continuously drying for 2 hours, then taking out the dried hawthorn fruits, cooling, and then crushing the hawthorn fruits for 1min through a crushing device to obtain crushed hawthorn.

The preparation process of the lemon juice comprises the following steps: cleaning a novel lemon, slicing the cleaned lemon, removing lemon seeds in the lemon, putting the lemon slices without seeds into a juicing device, continuously juicing for 5min, filtering the juiced lemon through a filter screen to obtain lemon filtrate, putting the lemon filtrate into a concentrating device, setting the temperature of the concentrating device to be 40 ℃, and continuously concentrating for 1h to obtain the lemon juice.

The preparation process of the brown rice powder and the mung bean powder comprises the following steps: firstly, cleaning brown rice and mung beans, then drying the brown rice and mung beans, putting the dried brown rice and mung beans into a grinding device, continuously grinding for 5min, primarily screening the ground brown rice and mung beans through a 10-mesh sieve, and secondarily screening the ground brown rice and mung beans through a 20-mesh sieve to obtain brown rice powder and mung bean powder.

A traditional Chinese medicine herbal tea for treating oral ulcer comprises the following preparation steps:

s1, pouring water, chrysanthemum, honeysuckle, liquorice tablets, hawthorn, mint, dandelion and lily into the first container according to the parts by weight to obtain a mixture A, heating and stirring the mixture A at 80 ℃ for 10min, pouring the mixture A out of the first container, and filtering the mixture A through a filter screen to obtain a filtrate a;

s2, pouring the filtrate a into a container II, then pouring lemon, brown rice, mung bean, milk and honey into the filtrate a according to parts by weight to obtain a mixture B, heating and stirring the mixture B at 80 ℃ for 10min, pouring the mixture B out of the container I, and filtering the mixture B through a filter screen to obtain a filtrate B;

s3, pouring the filtrate b into a container 3, and injecting mineral water into the filtrate b, wherein the ratio of the filtrate b to the mineral water is 1: 1, so as to obtain a mixture C, stirring the mixture C for 5min, and pouring out;

and S4, sterilizing the mixture C, detecting and packaging.

Example 2

A traditional Chinese medicine herbal tea for treating oral ulcer comprises the following components in parts by weight: 350g of water, 7g of dried chrysanthemum, 6g of dried honeysuckle, 4g of liquorice pieces, 12g of crushed hawthorn, 6g of dried mint leaves, 9g of dried dandelion leaves, 19g of lemon juice, 10g of lily, 13g of brown rice powder, 10g of mung bean powder, 12g of milk and 25g of honey.

The preparation process of the hawthorn fruit powder comprises the following steps: firstly, cleaning fresh hawthorn fruits, then removing kernels from the cleaned hawthorn fruits, putting the removed hawthorn fruits into a drying device, setting the temperature of the drying device to be 55 ℃, continuously drying for 2 hours, then taking out the dried hawthorn fruits, cooling, and then crushing the hawthorn fruits for 1min through a crushing device to obtain crushed hawthorn.

The preparation process of the lemon juice comprises the following steps: cleaning a novel lemon, slicing the cleaned lemon, removing lemon seeds in the lemon, putting the lemon slices without seeds into a juicing device, continuously juicing for 6min, filtering the juiced lemon through a filter screen to obtain lemon filtrate, putting the lemon filtrate into a concentrating device, setting the temperature of the concentrating device to be 45 ℃, and continuously concentrating for 1h to obtain the lemon juice.

The preparation process of the brown rice powder and the mung bean powder comprises the following steps: the method comprises the steps of firstly cleaning brown rice and mung beans, then drying the brown rice and mung beans, putting the dried brown rice and mung beans into a grinding device, continuously grinding for 7min, primarily screening the ground brown rice and mung beans through a 10-mesh sieve, and secondarily screening the ground brown rice and mung beans through a 20-mesh sieve to obtain brown rice powder and mung bean powder.

A traditional Chinese medicine herbal tea for treating oral ulcer comprises the following preparation steps:

s1, pouring water, chrysanthemum, honeysuckle, liquorice tablets, hawthorn, mint, dandelion and lily into the first container according to the parts by weight to obtain a mixture A, heating and stirring the mixture A at 85 ℃ for 10min, pouring the mixture A out of the first container, and filtering the mixture A through a filter screen to obtain a filtrate a;

s2, pouring the filtrate a into a container II, then pouring lemon, brown rice, mung bean, milk and honey into the filtrate a according to parts by weight to obtain a mixture B, heating and stirring the mixture B at 85 ℃ for 10min, pouring the mixture B out of the container I, and filtering the mixture B through a filter screen to obtain a filtrate B;

s3, pouring the filtrate b into a container 3, injecting mineral water into the filtrate b, wherein the ratio of the filtrate b to the mineral water is 1: 1 to obtain a mixture C, stirring the mixture C for 7min, and pouring out;

and S4, sterilizing the mixture C, detecting and packaging.

Example 3

A traditional Chinese medicine herbal tea for treating oral ulcer comprises the following components in parts by weight: 400g of water, 9g of dried chrysanthemum, 7g of dried honeysuckle, 5g of liquorice pieces, 13g of crushed hawthorn, 7g of dried mint leaves, 11g of dried dandelion leaves, 21g of lemon juice, 12g of lily, 15g of brown rice powder, 13g of mung bean powder, 13g of milk and 25g of honey.

The preparation process of the hawthorn fruit powder comprises the following steps: firstly, cleaning fresh hawthorn fruits, then removing kernels from the cleaned hawthorn fruits, putting the removed hawthorn fruits into a drying device, setting the temperature of the drying device at 60 ℃, continuously drying for 2.5 hours, then taking out the dried hawthorn fruits, cooling, and then crushing the hawthorn fruits for 2min through a crushing device to obtain crushed hawthorn.

The preparation process of the lemon juice comprises the following steps: cleaning a novel lemon, slicing the cleaned lemon, removing lemon seeds in the lemon, putting the lemon slices without seeds into a juicing device, continuously juicing for 6min, filtering the juiced lemon through a filter screen to obtain lemon filtrate, putting the lemon filtrate into a concentrating device, setting the temperature of the concentrating device to be 50 ℃, and continuously concentrating for 1.5h to obtain the lemon juice.

The preparation process of the brown rice powder and the mung bean powder comprises the following steps: the method comprises the steps of firstly cleaning brown rice and mung beans, then drying the brown rice and mung beans, putting the dried brown rice and mung beans into a grinding device, continuously grinding for 8min, primarily screening the ground brown rice and mung beans through a 10-mesh sieve, and secondarily screening the ground brown rice and mung beans through a 20-mesh sieve to obtain brown rice powder and mung bean powder.

A traditional Chinese medicine herbal tea for treating oral ulcer comprises the following preparation steps:

s1, pouring water, chrysanthemum, honeysuckle, liquorice tablets, hawthorn, mint, dandelion and lily into the first container according to the parts by weight to obtain a mixture A, heating and stirring the mixture A at 90 ℃ for 12min, pouring the mixture A out of the first container, and filtering the mixture A through a filter screen to obtain a filtrate a;

s2, pouring the filtrate a into a container II, then pouring lemon, brown rice, mung bean, milk and honey into the filtrate a according to parts by weight to obtain a mixture B, heating and stirring the mixture B at 90 ℃ for 12min, pouring the mixture B out of the container I, and filtering the mixture B through a filter screen to obtain a filtrate B;

s3, pouring the filtrate b into a container 3, injecting mineral water into the filtrate b, wherein the ratio of the filtrate b to the mineral water is 1: 1.5 to obtain a mixture C, stirring the mixture C for 8min, and pouring out;

and S4, sterilizing the mixture C, detecting and packaging.

Example 4

A traditional Chinese medicine herbal tea for treating oral ulcer comprises the following components in parts by weight: 450g of water, 11g of dried chrysanthemum, 8g of dried honeysuckle, 6g of liquorice pieces, 14g of crushed hawthorn, 7g of dried mint leaves, 12g of dried dandelion leaves, 23g of lemon juice, 14g of lily, 17g of brown rice powder, 15g of mung bean powder, 14g of milk and 27g of honey.

The preparation process of the hawthorn fruit powder comprises the following steps: firstly, cleaning fresh hawthorn fruits, then removing kernels from the cleaned hawthorn fruits, putting the removed hawthorn fruits into a drying device, setting the temperature of the drying device at 70 ℃, continuously drying for 2.5 hours, then taking out the dried hawthorn fruits, cooling, and then crushing the hawthorn fruits for 2min through a crushing device to obtain crushed hawthorn.

The preparation process of the lemon juice comprises the following steps: cleaning a novel lemon, slicing the cleaned lemon, removing lemon seeds in the lemon, putting the lemon slices without seeds into a juicing device, continuously juicing for 7min, filtering the juiced lemon through a filter screen to obtain lemon filtrate, putting the lemon filtrate into a concentrating device, setting the temperature of the concentrating device to be 55 ℃, and continuously concentrating for 1.5h to obtain the lemon juice.

The preparation process of the brown rice powder and the mung bean powder comprises the following steps: the method comprises the steps of firstly cleaning brown rice and mung beans, then drying the brown rice and mung beans, putting the dried brown rice and mung beans into a grinding device, continuously grinding for 8min, primarily screening the ground brown rice and mung beans through a 10-mesh sieve, and secondarily screening the ground brown rice and mung beans through a 20-mesh sieve to obtain brown rice powder and mung bean powder.

A traditional Chinese medicine herbal tea for treating oral ulcer comprises the following preparation steps:

s1, pouring water, chrysanthemum, honeysuckle, liquorice tablets, hawthorn, mint, dandelion and lily into the first container according to the parts by weight to obtain a mixture A, heating and stirring the mixture A at 95 ℃ for 13min, pouring the mixture A out of the first container, and filtering the mixture A through a filter screen to obtain a filtrate a;

s2, pouring the filtrate a into a container II, then pouring lemon, brown rice, mung bean, milk and honey into the filtrate a according to parts by weight to obtain a mixture B, heating and stirring the mixture B at 95 ℃ for 13min, pouring the mixture B out of the container I, and filtering the mixture B through a filter screen to obtain a filtrate B;

s3, pouring the filtrate b into a container 3, injecting mineral water into the filtrate b, wherein the ratio of the filtrate b to the mineral water is 1: 1.5 to obtain a mixture C, stirring the mixture C for 8min, and pouring out;

and S4, sterilizing the mixture C, detecting and packaging.

Example 5

A traditional Chinese medicine herbal tea for treating oral ulcer comprises the following components in parts by weight: 500g of water, 12g of dried chrysanthemum, 9g of dried honeysuckle, 7g of liquorice tablets, 15g of crushed hawthorn, 8g of dried mint leaves, 13g of dried dandelion leaves, 25g of lemon juice, 15g of lily, 20g of brown rice powder, 16g of mung bean powder, 15g of milk and 30g of honey.

The preparation process of the hawthorn fruit powder comprises the following steps: firstly, cleaning fresh hawthorn fruits, then removing kernels from the cleaned hawthorn fruits, putting the removed hawthorn fruits into a drying device, setting the temperature of the drying device at 80 ℃, continuously drying for 3 hours, then taking out the dried hawthorn fruits, cooling, and then crushing the hawthorn fruits for 3min through a crushing device to obtain crushed hawthorn.

The preparation process of the lemon juice comprises the following steps: cleaning a novel lemon, slicing the cleaned lemon, removing lemon seeds in the lemon, putting the lemon slices without seeds into a juicing device, continuously juicing for 7min, filtering the juiced lemon through a filter screen to obtain lemon filtrate, putting the lemon filtrate into a concentrating device, setting the temperature of the concentrating device to be 60 ℃, and continuously concentrating for 2h to obtain the lemon juice.

The preparation process of the brown rice powder and the mung bean powder comprises the following steps: firstly, cleaning brown rice and mung beans, then drying the brown rice and mung beans, putting the dried brown rice and mung beans into a grinding device, continuously grinding for 10min, primarily screening the ground brown rice and mung beans through a 10-mesh sieve, and secondarily screening the ground brown rice and mung beans through a 20-mesh sieve to obtain brown rice powder and mung bean powder.

A traditional Chinese medicine herbal tea for treating oral ulcer comprises the following preparation steps:

s1, pouring water, chrysanthemum, honeysuckle, liquorice tablets, hawthorn, mint, dandelion and lily into the first container according to the parts by weight to obtain a mixture A, heating and stirring the mixture A at 100 ℃ for 15min, pouring the mixture A out of the first container, and filtering the mixture A through a filter screen to obtain a filtrate a;

s2, pouring the filtrate a into a container II, then pouring lemon, brown rice, mung bean, milk and honey into the filtrate a according to parts by weight to obtain a mixture B, heating and stirring the mixture B at 100 ℃ for 15min, pouring the mixture B out of the container I, and filtering the mixture B through a filter screen to obtain a filtrate B;

s3, pouring the filtrate b into a container 3, and injecting mineral water into the filtrate b, wherein the ratio of the filtrate b to the mineral water is 1: 2, so as to obtain a mixture C, stirring the mixture C for 10min, and pouring out;

and S4, sterilizing the mixture C, detecting and packaging.

It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims (9)

1. The traditional Chinese medicine herbal tea for treating dental ulcer is characterized by comprising the following components in parts by weight: 300-500 g of water, 6-12 g of chrysanthemum, 4-9 g of honeysuckle, 3-7 g of liquorice tablets, 10-15 g of hawthorn, 5-8 g of mint, 7-13 g of dandelion, 8-15 g of lily, 15-25 g of lemon, 10-20 g of brown rice, 8-16 g of mung bean, 10-15 g of milk and 20-30 g of honey.

2. The traditional Chinese medicine herbal tea for treating oral ulcer according to claim 1, which is characterized by comprising the following components in parts by weight: 400g of water, 8g of chrysanthemum, 6g of honeysuckle, 5g of liquorice, 12g of hawthorn, 5g of mint, 9g of dandelion, 10g of lily, 20g of lemon, 17g of brown rice, 13g of mung bean, 12g of milk and 20g of honey.

3. The traditional Chinese medicine herbal tea for treating oral ulcer according to claim 1, is characterized in that: the chrysanthemum and the honeysuckle are respectively dried chrysanthemum and dried honeysuckle.

4. The traditional Chinese medicine herbal tea for treating oral ulcer according to claim 1, is characterized in that: the hawthorn is crushed hawthorn, and the preparation process comprises the following steps: firstly, cleaning fresh hawthorn fruits, then removing kernels from the cleaned hawthorn fruits, putting the removed hawthorn fruits into a drying device, setting the temperature of the drying device at 50-80 ℃, continuously drying for 2-3 h, then taking out the dried hawthorn fruits, cooling, and then crushing the hawthorn fruits for 1-3 min by a crushing device to obtain the hawthorn pieces.

5. The traditional Chinese medicine herbal tea for treating oral ulcer according to claim 1, is characterized in that: the herba Menthae and herba Taraxaci are dried folium Menthae and dried herba Taraxaci leaf respectively.

6. The traditional Chinese medicine herbal tea for treating oral ulcer according to claim 1, is characterized in that: the lemon is lemon juice, and the preparation process comprises the following steps: cleaning a novel lemon, slicing the cleaned lemon, removing lemon seeds in the lemon, putting the lemon slices without seeds into a juicing device, continuously juicing for 5-8 min, filtering the juiced lemon through a filter screen to obtain lemon filtrate, putting the lemon filtrate into a concentrating device, setting the temperature of the concentrating device at 40-60 ℃, and continuously concentrating for 1-2 h to obtain the lemon juice.

7. The traditional Chinese medicine herbal tea for treating oral ulcer according to claim 1, is characterized in that: the lily is lily.

8. The traditional Chinese medicine herbal tea for treating oral ulcer according to claim 1, is characterized in that: the brown rice and the mung beans are respectively brown rice powder and mung bean powder, and the preparation process comprises the following steps: firstly, cleaning brown rice and mung beans, then drying the brown rice and mung beans, putting the dried brown rice and mung beans into a grinding device, continuously grinding for 5-10 min, primarily screening the ground brown rice and mung beans through a 10-mesh sieve, and secondarily screening the ground brown rice and mung beans through a 20-mesh sieve to obtain brown rice powder and mung bean powder.

9. The traditional Chinese medicine herbal tea for treating oral ulcer according to claim 1, which is characterized by comprising the following preparation steps of:

s1, pouring water, chrysanthemum, honeysuckle, liquorice tablets, hawthorn, mint, dandelion and lily into a first container according to parts by weight to obtain a mixture A, heating and stirring the mixture A at 80-100 ℃ for 10-15 min, pouring the mixture A out of the first container, and filtering the mixture A through a filter screen to obtain a filtrate a;

s2, pouring the filtrate a into a container II, then pouring lemon, brown rice, mung bean, milk and honey into the filtrate a according to parts by weight to obtain a mixture B, heating and stirring the mixture B at 80-100 ℃ for 10-15 min, pouring the mixture B out of the container I, and filtering the mixture B through a filter screen to obtain a filtrate B;

s3, pouring the filtrate b into a container 3, injecting mineral water into the filtrate b, wherein the ratio of the filtrate b to the mineral water is 1: 1-2 to obtain a mixture C, stirring the mixture C for 5-10 min, and pouring out;

and S4, sterilizing the mixture C, detecting and packaging.