CN114271353A - Medicinal and edible traditional Chinese medicine composition as well as preparation method and application thereof - Google Patents
Medicinal and edible traditional Chinese medicine composition as well as preparation method and application thereof Download PDFInfo
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Abstract
The invention relates to the technical field of health-care tea, and particularly relates to a medicinal and edible traditional Chinese medicine composition as well as a preparation method and application thereof. The traditional Chinese medicine composition comprises the following raw materials: wolfberry fruit, orange peel, chrysanthemum, mulberry leaf, mint, cassia seed, honeysuckle and forsythia suspensa leaf. The Chinese medicinal composition has the effects of preventing heatstroke, clearing away heat and toxic materials, removing liver fire, improving eyesight, and is suitable for daily drinking, especially for people working on duty and staying up overnight, and has pleasant appearance, smell, color and taste after brewing.
Description
Technical Field
The invention relates to the technical field of health-care tea, and particularly relates to a medicinal and edible traditional Chinese medicine composition as well as a preparation method and application thereof.
Background
In high temperature seasons or high temperature environments, if the human body is lack of water intake or has more water loss, internal heat is easily caused, and the conditions of dizziness, chest distress, fever, arrhythmia, inappetence, poor spirit, weakness of limbs and the like occur. Internal heat is also induced by eating hot food, insufficient sleep, excessive fatigue, disordered work and rest, bad mood, and other factors. If the immunity of the human body is low, internal heat can also cause various diseases. Dietary intervention is one of the effective methods for regulating the body's recovery from health, e.g. by altering the dietary structure or by means of food or beverages with health-care functions.
The substitute tea is a product which is prepared by blending leaves, flowers, fruits, rhizomes and the like of plants which can be used as medicine and food or can be used as health-care food according to a certain proportion, is packaged by small bags, adopts a drinking mode similar to tea (drinking by soaking, boiling and the like), is more and more favored due to the advantages of no toxic or side effect, small irritation, good taste and the like, and has wide market prospect. The different formula and preparation method of the substitute tea lead the effect achieved by the substitute tea to be different, and the requirements of different people can be met through reasonable formula and preparation process. However, the smell and taste of the tea water brewed by the substitute tea are usually good only in the first brewing, the second brewing is fashionable or obviously reduced, and the third brewing is greatly reduced, even the taste is poor. The tea substitute is particularly prepared from medicinal and edible traditional Chinese medicines, wherein the medicinal components possibly have certain bitter taste, the components with the taste-correcting effect are basically dispersed after the tea substitute is brewed for two times, and the tea substitute is particularly bitter in the third and later brewing processes.
Disclosure of Invention
The invention provides a medicinal and edible traditional Chinese medicine composition and a preparation method and application thereof, aiming at the technical problem that the taste of the existing traditional Chinese medicine substitutional tea is not good in the brewing process for the third time and later.
In order to achieve the purpose of the invention, the embodiment of the invention adopts the following technical scheme:
on one hand, the embodiment of the invention provides a medicinal and edible traditional Chinese medicine composition which comprises the following raw materials in parts by weight: 0.62 to 1.12 parts of medlar, 0.45 to 0.95 part of orange peel, 0.65 to 0.7 part of chrysanthemum, 0.45 to 0.55 part of mulberry leaf, 0.43 to 0.47 part of mint, 0.35 to 0.45 part of cassia seed, 0.25 to 0.35 part of honeysuckle and 0.08 to 0.12 part of forsythia suspense leaf.
The invention provides a medicinal and edible traditional Chinese medicine composition which comprises the following components in parts by weight: fructus Lycii has effects in nourishing kidney, moistening lung, nourishing liver, improving eyesight, tranquilizing mind, and tonifying essence; orange peel has the effects of regulating qi, strengthening spleen, regulating middle warmer, eliminating dampness and reducing phlegm; the chrysanthemum has the effects of dispelling wind, clearing heat, calming liver, improving eyesight, clearing heat, removing toxicity, calming heart and tranquilizing; the mulberry leaves can disperse wind and heat, clear away the lung-heat and moisten dryness, calm the liver and improve eyesight, cool blood and stop bleeding, benefit five collections and dredge joints; the mint is spicy and has the effects of dredging orifices, dispelling wind and heat, clearing head and eyes, relieving sore throat and promoting eruption, and soothing liver and promoting qi circulation; the cassia seed can clear liver and improve vision, moisten intestines and relax bowels, tonify kidney and promote diuresis; honeysuckle flower has the effects of clearing away heat and toxic materials, diminishing inflammation and relieving swelling; the forsythia suspense leaves clear away heat and toxic materials, reduce pathogenic fire, promote the production of body fluid to quench thirst, relieve sore throat and moisten throat. The medicine-food homologous traditional Chinese medicine composition provided by the invention is obtained through a large number of raw material variety screening experiments and dosage ratio researches, has the effects of preventing heatstroke, reducing the temperature, clearing heat and detoxifying, is beneficial to dispelling heatstroke and reducing fever, has the effects of clearing liver and improving eyesight, and has certain prevention and alleviation effects on dry eyes, unsmooth eyes, swollen eyes, dim eyes, blurred vision and other conditions caused by overload eye use. Therefore, the medicinal and edible traditional Chinese medicine composition is suitable for wide crowds, and is particularly suitable for daily drinking of overtime crowds and night crowds. Moreover, the traditional Chinese medicine composition prepared from the raw materials in the proportioning range has pleasant appearance, smell, color and taste after being brewed, and still has good smell and taste after being brewed for more than three times.
Preferably, the medicinal and edible traditional Chinese medicine composition comprises the following raw materials in parts by weight: 0.62 to 1.12 parts of medlar, 0.45 to 0.95 part of orange peel, 0.68 part of chrysanthemum, 0.5 part of mulberry leaf, 0.45 part of mint, 0.4 part of cassia seed, 0.3 part of honeysuckle and 0.1 part of forsythia leaves.
Preferably, the medicinal and edible traditional Chinese medicine composition comprises the following raw materials in parts by weight: 0.87 part of medlar, 0.7 part of orange peel, 0.68 part of chrysanthemum, 0.5 part of mulberry leaf, 0.45 part of mint, 0.4 part of cassia seed, 0.3 part of honeysuckle and 0.1 part of forsythia leaves.
In a second aspect, the embodiment of the invention also provides a preparation method of the medicinal and edible traditional Chinese medicine composition, which comprises the following operations: drying the wolfberry fruit, the orange peel, the chrysanthemum, the mulberry leaf, the mint, the cassia seed, the honeysuckle and the forsythia suspense leaf respectively until the water content is less than or equal to 3.0%, removing impurities and inferior-quality raw materials, weighing the processed raw materials according to the raw material proportion in the medicinal and edible traditional Chinese medicine composition after ultraviolet sterilization, and uniformly mixing to obtain the medicinal and edible traditional Chinese medicine composition.
Preferably, the drying method is microwave drying. The microwave can penetrate through the interior of the raw material to heat the raw material integrally, the temperature of the interior and the surface of the raw material is raised simultaneously in a short time, and the internal temperature is higher than the surface, so that a large amount of moisture is diffused from the interior of the raw material to the surface and is evaporated to realize drying, the drying efficiency is high, and the required time is short.
Preferably, the microwave power for drying the medlar is 950-1000W, the drying time required under the power is short, the appearance color of the medlar is not damaged, and the effective components of carotene, ascorbic acid, nicotinic acid, riboflavin, thiamine and the like in the medlar are greatly preserved.
The method for drying the orange peel comprises the following steps: crushing the orange peel to the particle size of 0.3-0.8 cm, performing microwave drying for 30-50 s under the power of 1-1.5 kW, naturally cooling to 20-30 ℃, and repeating the operations of performing microwave drying for 30-50 s under the power of 1-1.5 kW and naturally cooling to 20-30 ℃ alternately until the water content is less than or equal to 3.0%. The method has the advantages that the microwave power is matched with the drying time, so that volatile oil and other effective components in the orange peel can be stored to a large extent, the volatile oil and other effective components can be slowly released in the brewing process, and the smell and the taste of the traditional Chinese medicine composition in the multiple brewing process can be improved. The method has the advantages of short drying time, high drying efficiency, and good color and appearance of the obtained dried product.
The method for drying the chrysanthemum comprises the following steps: and (3) drying the chrysanthemum by microwave for 20-30 s under the power of 915-930W, naturally cooling to 20-30 ℃, and repeating the operation of alternately drying the chrysanthemum by microwave for 20-30 s under the power of 915-930W and naturally cooling to 20-30 ℃ until the water content is less than or equal to 3.0%. The drying time and the microwave power are matched with the intermittent drying method, so that the petals can be prevented from zooming and shrinking, the effective components in the chrysanthemum can be stored to a greater extent, the release speed of the effective components is reduced, the effective components can be released every time the chrysanthemum is brewed, and the fragrant smell of the traditional Chinese medicine composition in the process of brewing for many times can be maintained.
The method for drying the mulberry leaves comprises the following steps: and (3) carrying out microwave drying on the mulberry leaves for 40-50 s under the power of 915-930W, and then carrying out microwave drying under the power of 1-1.2 kW until the water content is less than or equal to 3.0%. The drying time and the microwave power are matched, so that the dried mulberry leaves can keep better color and luster, and the effective components in the mulberry leaves can be preserved to a greater extent.
The method for drying the mint comprises the following steps: and (3) carrying out microwave drying on the mint for 30-35 s under the power of 915-930W, and then carrying out microwave drying under the power of 1-1.2 kW until the moisture is less than or equal to 3.0%. The combination of the drying time and the microwave power can keep the dried mint leaves in good color and luster, and can slowly release components such as volatile oil in water, which is beneficial to ensuring that the traditional Chinese medicine composition still has certain mint cooling feeling after being brewed for many times.
And the microwave power for drying the cassia seeds is 1.5-2.5 kW. The power range can quickly reduce the water content in the cassia seeds and greatly preserve the effective components in the cassia seeds.
And the microwave power for drying the honeysuckle is 980-1200W. The power can quickly reduce the water content in the honeysuckle and keep the shape of the honeysuckle, and the effective components in the honeysuckle for clearing heat and removing toxicity are less damaged in the drying process.
The method for drying the forsythia suspense leaves comprises the following steps: and (3) carrying out microwave drying on the forsythia suspense leaves for 30-35 s under 950-1000W of power, and carrying out microwave drying under 1-1.2 kW of power until the water content is less than or equal to 3.0%. The drying time and the microwave power are matched, so that the heat-clearing and detoxifying components in the forsythia suspense leaves can be greatly preserved, and the obtained dried product is good in color and luster.
When the preparation method combines the microwave drying methods of the raw materials, the obtained product has the best appearance, the smell is fresh, the color is bright, the taste is sweet and sour and refreshing when the tea is brewed by boiling water for the first three times (10-15 min each time), and the tea still has sweet smell and sweet and sour taste in the subsequent brewing process by boiling water and almost has no bitter and astringent feeling.
In a third aspect, the embodiment of the invention also provides application of the medicinal and edible traditional Chinese medicine composition in preparation of mixed substitutional tea.
The medicinal and edible traditional Chinese medicine composition has the effects of preventing heatstroke, reducing temperature, clearing away heat and toxic materials, clearing liver and improving eyesight, has good appearance, smell, color and taste after being brewed by boiling water, has good tea substitute performance, and is more convenient to take and brew after being prepared into tea substitute.
In a fourth aspect, the embodiment of the invention also provides a heatstroke prevention cooling mixed substitutional tea which comprises the medicinal and edible traditional Chinese medicine composition and crystal sugar. The crystal sugar has flavoring effect, and can be used together with sweet components such as pericarpium Citri Tangerinae and fructus Lycii in the Chinese medicinal composition to further improve taste.
The preparation method of the substitutional tea preferably adopts the following operations: drying the wolfberry fruit, the orange peel, the chrysanthemum, the mulberry leaf, the mint, the cassia seed, the honeysuckle and the weeping forsythia leaf respectively according to a microwave drying method of the raw materials in the preparation method of the medicinal and edible traditional Chinese medicine composition until the water content is less than or equal to 3.0 percent, crushing the rock candy to the particle size of 0.5-1.0 cm, weighing the processed raw materials and the rock candy according to the raw material proportion of the medicinal and edible traditional Chinese medicine composition after ultraviolet sterilization, and uniformly mixing to obtain the heatstroke-preventing and cooling mixed substitutional tea. The obtained substitute tea can be further packed into tea bag for convenient use and tea making.
Preferably, the rock candy is 5.5-6.5 parts by weight.
Preferably, the rock candy is 6 parts by weight.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention. The experimental procedures used in the following examples are all conventional in the art unless otherwise specified.
The wolfberry fruit, orange peel, chrysanthemum (chrysanthemum in the following examples is tribute chrysanthemum), mulberry leaf, mint, cassia seed and honeysuckle used in the following examples all meet the relevant regulations under each medicinal material item in the text of the Chinese pharmacopoeia (2015 edition).
The raw materials, reagents and the like used in the following examples were obtained commercially unless otherwise specified.
Examples
The embodiment of the invention provides a medicinal and edible traditional Chinese medicine composition, and the raw material composition of each embodiment is shown in table 1.
Table 1 raw material composition of medicinal and edible traditional Chinese medicine composition of each embodiment
The embodiment of the invention also provides a preparation method of the medicinal and edible traditional Chinese medicine composition in the embodiment, which comprises the following steps: respectively microwave drying fructus Lycii, pericarpium Citri Tangerinae, flos Chrysanthemi, folium Mori, herba Menthae, semen Cassiae, flos Lonicerae and folium forsythiae until water content is less than or equal to 3.0%, selecting, removing impurities and inferior phase raw materials, ultraviolet sterilizing for 30min, weighing the processed raw materials according to the raw material ratio in the above table 1, and mixing well to obtain the final product. The microwave drying method of the raw materials comprises the following steps:
drying the wolfberry fruit by microwave under 950-1000W until the water content is less than or equal to 3.0%;
crushing orange peel to the particle size of 0.3-0.8 cm, performing microwave drying for 30-50 s under the power of 1-1.5 kW, naturally cooling to 20-30 ℃, and repeating the operation of performing microwave drying for 30-50 s under the power of 1-1.5 kW and naturally cooling to 20-30 ℃ alternately until the water content is less than or equal to 3.0%;
drying the chrysanthemum by microwave for 20-30 s under the power of 915-930W, naturally cooling to 20-30 ℃, and repeating the operation of alternately drying the chrysanthemum by microwave for 20-30 s under the power of 915-930W and naturally cooling to 20-30 ℃ until the water content is less than or equal to 3.0%;
drying the mulberry leaves for 40-50 s under 915-930W power by microwave, and then drying the mulberry leaves for less than or equal to 3.0% by microwave under 1-1.2 kW power;
performing microwave drying on the mint for 30-35 s under the power of 915-930W, and performing microwave drying under the power of 1-1.2 kW until the moisture is less than or equal to 3.0%;
microwave drying semen cassiae under the power of 1.5-2.5 kW until the water content is less than or equal to 3.0%;
microwave drying the honeysuckle at 980-1200W until the water content is less than or equal to 3.0%;
and (3) carrying out microwave drying on the forsythia suspense leaves for 30-35 s under 950-1000W of power, and then carrying out microwave drying under 1-1.2 kW of power until the water content is less than or equal to 3.0%.
The microwave drying parameters for each raw material in each example are shown in table 2.
TABLE 2 preparation parameters of the examples
The embodiment of the invention provides heatstroke prevention cooling mixed substitutional tea, and the raw material composition of each embodiment is shown in table 3.
TABLE 3 raw material composition of sunstroke prevention and cooling mixed substitute tea of each example
The embodiment of the invention also provides a preparation method of the heatstroke prevention cooling mixed substitutional tea in the embodiment, which comprises the following steps: respectively carrying out microwave drying on medlar, orange peel, chrysanthemum, mulberry leaf, mint, cassia seed, honeysuckle flower and weeping forsythia leaf according to the drying method of the embodiment 1 until the water content is less than or equal to 3.0%, crushing crystal sugar, reserving the part with the particle size of 0.5-1 cm, carrying out ultraviolet sterilization for 30min, weighing the processed raw materials according to the raw material proportion in the table 3, uniformly mixing, and subpackaging the raw materials into tea bags according to the packaging specification of 10 g/bag.
Comparative example
The invention provides a mixed substitutional tea for preventing heatstroke and cooling. Since the crystal sugar has great influence on the sweet taste of the substitutional tea, the consumption of the crystal sugar, the medlar and the orange peel is adjusted in the comparative examples 1 and 2 on the basis of the example 6; since the mint has unique cool feeling, and the change of the adding amount has great influence on the whole flavor of the substitutive tea, the use amounts of the mint and the medlar are adjusted in the comparative examples 3 and 4 on the basis of the example 6. The raw material compositions of comparative examples 1 to 4 are shown in Table 4.
TABLE 4 raw material composition of various proportional heatstroke prevention mixed substitute tea
| Raw materials | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 |
| Rock candy | 5 | 7 | 6 | 6 |
| Chinese wolfberry fruit | 1.37 | 0.37 | 0.92 | 0.82 |
| Orange peel | 1.2 | 0.2 | 0.7 | 0.7 |
| (Chrysanthemum) | 0.68 | 0.68 | 0.68 | 0.68 |
| Mulberry Leaves | 0.5 | 0.5 | 0.5 | 0.5 |
| Mint | 0.45 | 0.45 | 0.4 | 0.5 |
| Cassia seed | 0.4 | 0.4 | 0.4 | 0.4 |
| Honeysuckle | 0.3 | 0.3 | 0.3 | 0.3 |
| Forsythia leaf | 0.1 | 0.1 | 0.1 | 0.1 |
Comparative examples 5 to 7 used the same raw material composition as in example 6. Research shows that specific parameters of microwave drying have influence on the state, smell and appearance of raw materials, particularly on orange peel, chrysanthemum and mint, so that the drying modes of orange peel, chrysanthemum and mint are changed in comparative examples 5-7 respectively, the drying modes of other raw materials are the same as in example 1, and the preparation mode of substituted tea is the same as in example 6. The microwave drying mode of the orange peel in the comparative example 5 is as follows: crushing orange peel to the particle size of 0.3-0.8 cm, and performing microwave drying under the power of 1-1.5 kW until the water content is less than or equal to 3.0%. The chrysanthemum flower in comparative example 6 was dried in the following manner: and (3) drying the chrysanthemum by microwave under the power of 915-930W until the water content is less than or equal to 3.0%. The drying pattern of the mint in comparative example 7 was: and (3) drying the mint by microwave under the power of 1-1.2 kW until the moisture is less than or equal to 3.0%.
Examples of effects
In order to identify the quality of the heatstroke prevention and cooling mixed substitutional tea provided by the invention, professional staff form an evaluation group of 10 persons, and sensory evaluation experiments are carried out on the samples prepared in examples 6-10 and the samples prepared in comparative examples 1-7:
the experimental method comprises the following steps: soaking in boiling water for five times, soaking in 200mL of boiling water for 15min each time, and taking out the tea bag.
Carrying out sensory comprehensive scoring on the substituted tea used for the first, third and fifth brewing and the obtained tea water according to the appearance, smell, color, tissue state after being brewed by boiling water and taste of each substituted tea, wherein the calculation method of the comprehensive scoring comprises the following steps: the full scores of the five investigation indexes are all 100, the weight occupied in the evaluation system is respectively 20%, each index score is multiplied by the proportion of the occupied weight, the scores are added to obtain a comprehensive score, and the specific results are shown in the following table:
TABLE 5 evaluation results of tea substitute (first infusion)
From the test results, the substitutional tea prepared by the formula and the preparation method of the formula in the embodiment 6-8 has the appearance, smell and color which are required by the variety, the tissue state is good after the tea is brewed by boiling water, the taste of the variety is achieved, the score of a sensory evaluation expert is over 90 points, and all indexes are superior to standard specifications. The alternative teas prepared using the formulations of examples 9, 10 and the methods for their preparation also achieved higher scores. The expert scores of the samples prepared in the comparative examples 1-7 are all below 80 points, which shows that the change of the proportion of the ingredients and the preparation method can generate great influence on the aspects of the appearance, the smell, the color, the tissue state, the taste and the like of the substituted tea, and directly influence the quality of the product.
TABLE 6 evaluation results of tea substitute (third infusion)
| Group of | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | Average composite score |
| Example 6 | 87 | 84 | 88 | 91 | 86 | 84 | 89 | 90 | 88 | 84 | 87.1 |
| Example 7 | 86 | 82 | 85 | 92 | 84 | 87 | 85 | 92 | 86 | 87 | 86.6 |
| Example 8 | 88 | 83 | 84 | 91 | 85 | 86 | 86 | 91 | 85 | 90 | 86.9 |
| Example 9 | 87 | 86 | 84 | 90 | 83 | 84 | 85 | 90 | 83 | 87 | 85.9 |
| Example 10 | 85 | 86 | 83 | 89 | 82 | 85 | 85 | 89 | 83 | 85 | 85.2 |
| Comparative example 1 | 75 | 78 | 76 | 73 | 71 | 72 | 72 | 73 | 70 | 68 | 72.8 |
| Comparative example 2 | 72 | 73 | 71 | 73 | 75 | 72 | 71 | 72 | 69 | 69 | 71.7 |
| Comparative example 3 | 74 | 71 | 72 | 74 | 67 | 64 | 62 | 67 | 65 | 62 | 67.8 |
| Comparative example 4 | 75 | 71 | 73 | 70 | 62 | 64 | 60 | 63 | 64 | 60 | 66.2 |
| Comparative example 5 | 72 | 73 | 73 | 68 | 66 | 62 | 62 | 66 | 62 | 61 | 66.5 |
| Comparative example 6 | 72 | 77 | 72 | 71 | 64 | 62 | 64 | 65 | 62 | 62 | 67.1 |
| Comparative example 7 | 73 | 72 | 77 | 71 | 62 | 65 | 61 | 62 | 65 | 62 | 67.0 |
TABLE 7 evaluation results of tea substitute (fifth infusion)
As can be seen from tables 6 and 7, the substituted tea obtained in the examples still has higher sensory score after being brewed for multiple times, while the substituted tea obtained in the comparative example has significantly lower sensory score than the substituted tea obtained in the examples after being brewed for multiple times due to the change of the formula and the preparation method.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents or improvements made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (10)
1. A medicine-food homologous traditional Chinese medicine composition is characterized by comprising the following raw materials in parts by weight: 0.62 to 1.12 parts of medlar, 0.45 to 0.95 part of orange peel, 0.65 to 0.7 part of chrysanthemum, 0.45 to 0.55 part of mulberry leaf, 0.43 to 0.47 part of mint, 0.35 to 0.45 part of cassia seed, 0.25 to 0.35 part of honeysuckle and 0.08 to 0.12 part of forsythia suspense leaf.
2. The medicinal and edible traditional Chinese medicine composition as claimed in claim 1, which is characterized by comprising the following raw materials in parts by weight: 0.62 to 1.12 parts of medlar, 0.45 to 0.95 part of orange peel, 0.68 part of chrysanthemum, 0.5 part of mulberry leaf, 0.45 part of mint, 0.4 part of cassia seed, 0.3 part of honeysuckle and 0.1 part of forsythia leaves.
3. The medicinal and edible traditional Chinese medicine composition as claimed in claim 2, which is characterized by comprising the following raw materials in parts by weight: 0.87 part of medlar, 0.7 part of orange peel, 0.68 part of chrysanthemum, 0.5 part of mulberry leaf, 0.45 part of mint, 0.4 part of cassia seed, 0.3 part of honeysuckle and 0.1 part of forsythia leaves.
4. The preparation method of the medicinal and edible traditional Chinese medicine composition as claimed in any one of claims 1 to 3, characterized by comprising the following operations: drying the wolfberry fruit, the orange peel, the chrysanthemum, the mulberry leaf, the mint, the cassia seed, the honeysuckle and the forsythia suspense leaf respectively until the water content is less than or equal to 3.0%, removing impurities and inferior-quality raw materials, weighing the processed raw materials according to the raw material proportion in the medicinal and edible traditional Chinese medicine composition after ultraviolet sterilization, and uniformly mixing to obtain the medicinal and edible traditional Chinese medicine composition.
5. The preparation method of the medicinal and edible traditional Chinese medicine composition as claimed in claim 4, wherein the drying method is microwave drying.
6. The preparation method of the medicinal and edible traditional Chinese medicine composition as claimed in claim 5, wherein the microwave power for drying the wolfberry fruit is 950-1000W; and/or
The method for drying the orange peel comprises the following steps: crushing the orange peel to the particle size of 0.3-0.8 cm, performing microwave drying for 30-50 s under the power of 1-1.5 kW, naturally cooling to 20-30 ℃, and repeating the operations of performing microwave drying for 30-50 s under the power of 1-1.5 kW and naturally cooling to 20-30 ℃ alternately until the water content is less than or equal to 3.0%; and/or
The method for drying the chrysanthemum comprises the following steps: microwave drying the chrysanthemum for 20-30 s under 915-930W power, naturally cooling to 20-30 ℃, and repeating the operation of alternately performing microwave drying for 20-30 s under 915-930W power and naturally cooling to 20-30 ℃ until the water content is less than or equal to 3.0%; and/or
The method for drying the mulberry leaves comprises the following steps: microwave drying the mulberry leaves for 40-50 s under 915-930W power, and then microwave drying under 1-1.2 kW power until the water content is less than or equal to 3.0%; and/or
The method for drying the mint comprises the following steps: microwave drying the mint for 30-35 seconds under 915-930W power, and then microwave drying under 1-1.2 kW power until the moisture is less than or equal to 3.0%; and/or
The microwave power for drying the cassia seeds is 1.5-2.5 kW; and/or
The microwave power for drying the honeysuckle is 980-1200W; and/or
The method for drying the forsythia suspense leaves comprises the following steps: and (3) carrying out microwave drying on the forsythia suspense leaves for 30-35 s under 950-1000W of power, and carrying out microwave drying under 1-1.2 kW of power until the water content is less than or equal to 3.0%.
7. The use of the medicinal and edible traditional Chinese medicine composition as claimed in any one of claims 1 to 3 in the preparation of mixed substitutional tea.
8. A heatstroke prevention cooling mixed substitutional tea which is characterized by comprising the medicinal and edible traditional Chinese medicine composition as claimed in any one of claims 1-3 and crystal sugar.
9. The heatstroke-preventing mixed substitutional tea of claim 8, characterized in that the rock candy is 5.5 to 6.5 parts by weight.
10. The heatstroke-preventing mixed substitutional tea of claim 9, characterized in that the rock candy is 6 parts by weight.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115380976A (en) * | 2022-09-13 | 2022-11-25 | 南昌大学 | High-valued preparation method of green tea soup powder based on tea polyphenol quantification |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115380976A (en) * | 2022-09-13 | 2022-11-25 | 南昌大学 | High-valued preparation method of green tea soup powder based on tea polyphenol quantification |
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