CN114747643A - Health-preserving ginseng tea and preparation method thereof - Google Patents
Health-preserving ginseng tea and preparation method thereof Download PDFInfo
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- CN114747643A CN114747643A CN202210505634.7A CN202210505634A CN114747643A CN 114747643 A CN114747643 A CN 114747643A CN 202210505634 A CN202210505634 A CN 202210505634A CN 114747643 A CN114747643 A CN 114747643A
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- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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Abstract
The invention relates to the technical field of A23F3/00, in particular to a health preserving ginseng tea and a preparation method thereof; the health-preserving ginseng tea comprises the following preparation raw materials in parts by weight: 5-10 parts of brown sugar, 3-8 parts of honey, 5-10 parts of ginger, 8-15 parts of red date, 8-15 parts of red ginseng, 20-30 parts of ginseng, 10-20 parts of rose, 8-15 parts of coix seed, 8-15 parts of rhizoma polygonati, 6-12 parts of wolfberry fruit, 8-15 parts of Chinese yam and 3-8 parts of dandelion. The health-preserving ginseng tea provided by the invention has the effects of enriching blood and tonifying qi, dispelling cold and warming the body, warming the spleen and invigorating the stomach, promoting blood circulation and relaxing muscles and tendons, removing blood stasis and promoting tissue regeneration, can promote the blood circulation of the body, improves cold symptoms such as body cold, cold uterus and the like, and improves the sub-health condition of the body.
Description
Technical Field
The invention relates to the technical field of A23F3/00, in particular to a health-preserving ginseng tea and a preparation method thereof
Background
Chinese patent with patent application number CN201711281617.5 discloses a preparation method of ginger-ginseng tea, which is prepared by extracting ginger essential oil and active ingredients of other raw materials, is used for improving the effects of delaying senility, strengthening heart and resisting fatigue of a body, but does not improve and solve the problems of improving the effects of enriching blood and tonifying qi, dispelling cold and warming the body, warming spleen and invigorating stomach, promoting blood circulation and relaxing muscles and tendons, removing blood stasis and promoting tissue regeneration of the body, promoting blood circulation of the body, improving cold symptoms such as body cold, uterus cold and the like, so the health-preserving ginseng tea capable of improving sub-health of the body is the main technical problem to be solved at present.
Disclosure of Invention
In order to solve the problems, the invention provides health-preserving ginseng tea which is prepared from the following raw materials in parts by weight: 5-10 parts of brown sugar, 3-8 parts of honey, 5-10 parts of ginger, 8-15 parts of red date, 8-15 parts of red ginseng, 20-30 parts of ginseng, 10-20 parts of rose, 8-15 parts of coix seed, 8-15 parts of rhizoma polygonati, 6-12 parts of wolfberry fruit, 8-15 parts of Chinese yam and 3-8 parts of dandelion.
Preferably, the preparation raw materials comprise the following components in parts by weight: 6-9 parts of brown sugar, 4-7 parts of honey, 6-9 parts of ginger, 9-13 parts of red date, 9-13 parts of red ginseng, 22-28 parts of ginseng, 12-18 parts of rose, 10-14 parts of coix seed, 9-13 parts of rhizoma polygonati, 7-11 parts of wolfberry fruit, 9-13 parts of Chinese yam and 4-7 parts of dandelion.
Preferably, the weight ratio of the red ginseng, the sealwort and the medlar is 1: (2-2.8): 1: (0.7-1).
Further, the weight ratio of the red ginseng, the sealwort and the medlar is 1: 2.5:1:0.9.
The applicant finds that, in the experiments, when the weight ratio of red ginseng, polygonatum and medlar is 1: (2-2.8): 1: (0.7-1), especially the weight ratio of Ginseng radix Rubri, Ginseng radix, rhizoma Polygonati, and fructus Lycii is 1: when the ratio of the ginseng tea to the ginseng tea is 2.5:1:0.9, the prepared health-preserving ginseng tea has a good effect, and can generate the effects of effectively promoting blood circulation, tonifying primordial qi, dispelling cold, warming the body, improving body cold, warming spleen and invigorating stomach for a body.
In order to improve the cold symptoms of the body, such as blood circulation promoting, tendon relaxing, blood stasis removing, tissue regeneration promoting, body cold, uterus cold and the like, the applicant finds that the effects of the ginseng tea on improving the cold symptoms of the body, such as blood circulation promoting, tendon relaxing, blood stasis removing, tissue regeneration promoting, body cold, uterus cold and the like can be enhanced after 5-10 parts of ginger, 8-15 parts of red date, 10-20 parts of rose, 8-15 parts of coix seed, 8-15 parts of Chinese yam, 3-8 parts of dandelion, 8-15 parts of red ginseng, 20-30 parts of ginseng, 8-15 parts of rhizoma polygonati and 6-12 parts of medlar are matched for use.
A preparation method of health-preserving ginseng tea comprises the following steps:
s1, crushing, drying and grinding ginger, red dates, red ginseng, rose, coix seeds, sealwort, medlar, Chinese yam and dandelion;
s2, adding the ground red ginseng, rhizoma polygonati and wolfberry fruit into an ethanol water solution for soaking, and filtering to obtain a mixture a;
s3, adding the ground ginger, red dates, roses, coix seeds, Chinese yams and dandelions into water, soaking and filtering to obtain a mixture b;
s4, decocting and filtering the mixture a and the mixture b to obtain a mixture c;
s5, adding the brown sugar, the honey and the mixture c into purified water, mixing and stirring uniformly, granulating, drying, grading, and screening to obtain the health-preserving ginseng tea.
Preferably, in the step S1, the red ginseng, the polygonatum rhizome and the wolfberry fruit are ground and then screened by a 20-40-mesh screen, and the ground materials are selected for use.
Preferably, in the step S1, the ginger, the red dates, the rose, the coix seeds, the Chinese yams and the dandelion are ground and then screened by a screen of 5-20 meshes, and the ground materials are selected for use.
Preferably, the volume fraction of ethanol in the ethanol water solution in S2 is 50-70%.
Preferably, the volume fraction of ethanol in the ethanol water solution in S2 is 55-65%.
Preferably, the volume fraction of ethanol in the aqueous solution of ethanol in S2 is 60%.
Preferably, the soaking time in the S2 is 60-90 h.
Preferably, the soaking time in S2 is 75 h.
Preferably, the mesh number of the screen used for filtering in the S2 is 40-100 meshes.
Preferably, the mesh number of the screen used for filtering in S2 is 60 meshes.
Preferably, the soaking time in the S3 is 60-90 h.
Preferably, the soaking time in S3 is 70 h.
Preferably, the mesh number of the screen used for filtering in the S3 is 40-100 meshes.
Preferably, the mesh number of the screen used for filtering in S3 is 60 meshes.
Preferably, the decoction time in the S4 is 0.5-3 h.
Preferably, the decoction time in the S4 is 1.5 h.
Preferably, the mesh number of the screen used for filtering in the S4 is 40-100 meshes.
Preferably, the temperature of the drying in S5 is 40-55 ℃.
Preferably, the drying temperature in S5 is 50 deg.C
Preferably, the screening in the S5 is carried out by using a screen mesh with 5-20 meshes.
In order to improve the storage stability of the health-preserving ginseng tea, the applicant unexpectedly found in experiments that red ginseng, polygonatum rhizome and wolfberry fruit are added into 50-70% ethanol aqueous solution for soaking for 60-90 hours, particularly when the ethanol aqueous solution contains 55-65% ethanol, the red ginseng, polygonatum rhizome and wolfberry fruit are mixed with a mixture b obtained by soaking ginger, red date, rose, coix seed, Chinese yam and dandelion in water for 60-90 hours and then decocted for 0.5-3 hours, and the health-preserving ginseng tea prepared by mixing the mixture b with brown sugar and honey has higher storage stability, probably because the effective components in the red ginseng, polygonatum rhizome and wolfberry fruit can be dissolved out after soaking in the ethanol aqueous solution with a specific concentration for a certain time, and the mixture b is decocted and then mixed with the brown sugar, The honey is mixed, so that bacteria in the mixture c can be reduced from breeding in brown sugar and honey, and the mixture is dried at 40-55 ℃, so that the processing stability and the storage stability of the health-preserving ginseng tea can be improved, and when the drying temperature is too high, the particles can be coked, and the drinking taste is influenced.
Advantageous effects
The health-preserving ginseng tea provided by the invention has the effects of enriching blood and benefiting qi, dispelling cold and warming the body, warming spleen and stomach, promoting blood circulation and relaxing muscles and tendons, removing blood stasis and promoting tissue regeneration, can promote blood circulation of the body, improve cold symptoms such as body cold and uterus cold, and improve sub-health conditions of the body.
According to the invention, by limiting the proportion and usage of the red ginseng, the sealwort and the medlar, the effects of effectively promoting blood circulation, tonifying primordial qi, dispelling cold, warming body, improving body cold, warming spleen and invigorating stomach can be generated for human body.
The ginseng tea can enhance the effects of ginseng tea on improving the cold symptoms of body blood circulation promotion, muscle and tendon relaxation, blood stasis removal, tissue regeneration, body cold, uterus cold and the like by limiting the addition type of the raw materials.
The processing stability and the storage stability of the health-preserving ginseng tea can be improved by a specific processing method.
Detailed Description
Example 1
The health-preserving ginseng tea comprises the following preparation raw materials in parts by weight: 8 parts of brown sugar, 6 parts of honey, 8 parts of ginger, 12 parts of red date, 10 parts of red ginseng, 25 parts of ginseng, 15 parts of rose, 12 parts of coix seed, 10 parts of rhizoma polygonati, 9 parts of medlar, 12 parts of Chinese yam and 6 parts of dandelion.
A preparation method of health-preserving ginseng tea comprises the following steps:
s1, crushing, drying and grinding ginger, red dates, red ginseng, rose, coix seeds, sealwort, medlar, Chinese yam and dandelion;
S2, adding the ground red ginseng, rhizoma polygonati and wolfberry fruit into an aqueous solution of ethanol for soaking, and filtering to obtain a mixture a;
s3, adding the ground ginger, red dates, roses, coix seeds, Chinese yams and dandelions into water, soaking and filtering to obtain a mixture b;
s4, decocting and filtering the mixture a and the mixture b to obtain a mixture c;
s5, adding the brown sugar, the honey and the mixture c into purified water, mixing and stirring uniformly, granulating, drying, grading, and screening to obtain the health-preserving ginseng tea.
And grinding the red ginseng, the sealwort and the medlar in the step S1, sieving by a 30-mesh sieve, and selecting the screened ground materials for use.
And (3) grinding the ginger, the red dates, the roses, the coix seeds, the Chinese yams and the dandelions in the step (S1), then screening the ground materials by a screen of 10 meshes, and selecting the screened ground materials for use.
The volume fraction of ethanol in the ethanol water solution in the S2 is 60%.
The soaking time in the S2 is 75 h.
The mesh number of the screen used for filtering in the S2 is 60 meshes.
The soaking time in the S3 is 70 h.
The mesh number of the screen used for filtering in the S3 is 60 meshes.
The decoction time in S4 is 1.5 h.
The mesh number of the screen used for filtering in the S4 is 80 meshes.
The temperature of drying in S5 was 50 ℃.
And when the sieve is sieved in the S5, a sieve mesh with 10 meshes is adopted for sieving.
Example 2
The health-preserving ginseng tea comprises the following preparation raw materials in parts by weight: 8 parts of brown sugar, 6 parts of honey, 5-10 parts of ginger, 8-15 parts of red date, 10 parts of red ginseng, 25 parts of ginseng, 13 parts of rose, 12 parts of coix seed, 10 parts of rhizoma polygonati, 9 parts of wolfberry fruit, 13 parts of Chinese yam and 5 parts of dandelion.
A preparation method of health-preserving ginseng tea comprises the following steps:
s1, crushing, drying and grinding ginger, red dates, red ginseng, rose, coix seeds, sealwort, medlar, Chinese yam and dandelion;
s2, adding the ground red ginseng, rhizoma polygonati and wolfberry fruit into an ethanol water solution for soaking, and filtering to obtain a mixture a;
s3, adding the ground ginger, red dates, roses, coix seeds, Chinese yams and dandelions into water, soaking and filtering to obtain a mixture b;
s4, decocting and filtering the mixture a and the mixture b to obtain a mixture c;
s5, adding the brown sugar, the honey and the mixture c into purified water, mixing and stirring uniformly, granulating, drying, grading, and screening to obtain the health-preserving ginseng tea.
And (S1) grinding the red ginseng, the polygonatum and the wolfberry fruit, screening by using a 30-mesh screen, and selecting the screened ground materials for use.
And (3) grinding the ginger, the red dates, the roses, the coix seeds, the Chinese yams and the dandelions in the step (S1), then screening the ground materials by a screen of 10 meshes, and selecting the screened ground materials for use.
The volume fraction of ethanol in the ethanol water solution in S2 is 60%.
The soaking time in the S2 is 75 h.
The mesh number of the screen used for filtering in the S2 is 60 meshes.
The soaking time in the S3 is 70 h.
The mesh number of the screen used for filtering in the S3 is 60 meshes.
The decoction time in the S4 is 1.5 h.
The mesh number of the screen adopted in the filtration in the S4 is 80 meshes.
The temperature of drying in S5 was 50 ℃.
And when screening in the S5, screening by using a screen mesh of 10 meshes.
Example 3
The health-preserving ginseng tea comprises the following preparation raw materials in parts by weight: 8 parts of brown sugar, 6 parts of honey, 8 parts of ginger, 12 parts of red date, 10 parts of red ginseng, 25 parts of ginseng, 15 parts of rose, 20 parts of coix seed, 10 parts of rhizoma polygonati, 9 parts of wolfberry fruit, 12 parts of Chinese yam and 6 parts of dandelion.
A preparation method of health-preserving ginseng tea comprises the following steps:
s1, crushing, drying and grinding ginger, red dates, red ginseng, roses, coix seeds, sealwort, medlar, Chinese yams and dandelions;
S2, adding the ground red ginseng, rhizoma polygonati and wolfberry fruit into an aqueous solution of ethanol for soaking, and filtering to obtain a mixture a;
s3, adding the ground ginger, red dates, roses, coix seeds, Chinese yams and dandelions into water, soaking and filtering to obtain a mixture b;
s4, decocting and filtering the mixture a and the mixture b to obtain a mixture c;
s5, adding the brown sugar, the honey and the mixture c into purified water, mixing and stirring uniformly, granulating, drying, grading, and screening to obtain the health-preserving ginseng tea.
And grinding the red ginseng, the sealwort and the medlar in the step S1, sieving by a 30-mesh sieve, and selecting the screened ground materials for use.
And (3) grinding the ginger, the red dates, the roses, the coix seeds, the Chinese yams and the dandelions in the step (S1), then screening the ground materials by a screen of 10 meshes, and selecting the screened ground materials for use.
The volume fraction of ethanol in the ethanol water solution in S2 is 60%.
The soaking time in the S2 is 75 h.
The mesh number of the screen used for filtering in the S2 is 60 meshes.
The soaking time in the S3 is 70 h.
The mesh number of the screen used for filtering in the S3 is 60 meshes.
The decoction time in S4 is 1.5 h.
The mesh number of the screen adopted in the filtration in the S4 is 80 meshes.
The temperature of drying in S5 was 65 ℃.
And when screening in the S5, screening by using a screen mesh of 10 meshes.
Example 4
The health-preserving ginseng tea comprises the following preparation raw materials in parts by weight: 8 parts of brown sugar, 6 parts of honey, 8 parts of ginger, 12 parts of red date, 10 parts of red ginseng, 8 parts of ginseng, 15 parts of rose, 12 parts of coix seed, 5 parts of rhizoma polygonati, 9 parts of wolfberry fruit, 12 parts of Chinese yam and 6 parts of dandelion.
A preparation method of health-preserving ginseng tea comprises the following steps:
s1, crushing, drying and grinding ginger, red dates, red ginseng, rose, coix seeds, sealwort, medlar, Chinese yam and dandelion;
s2, adding the ground red ginseng, rhizoma polygonati and wolfberry fruit into an ethanol water solution for soaking, and filtering to obtain a mixture a;
s3, adding the ground ginger, red dates, roses, coix seeds, Chinese yams and dandelions into water, soaking and filtering to obtain a mixture b;
s4, decocting and filtering the mixture a and the mixture b to obtain a mixture c;
s5, adding the brown sugar, the honey and the mixture c into purified water, mixing and stirring uniformly, granulating, drying, grading, and screening to obtain the health-preserving ginseng tea.
And grinding the red ginseng, the sealwort and the medlar in the step S1, sieving by a 30-mesh sieve, and selecting the screened ground materials for use.
And (3) grinding the ginger, the red dates, the roses, the coix seeds, the Chinese yams and the dandelions in the step (S1), then screening the ground materials by a screen of 10 meshes, and selecting the screened ground materials for use.
The volume fraction of ethanol in the ethanol water solution in the S2 is 40%.
The soaking time in the S2 is 50 h.
The mesh number of the screen used for filtering in the S2 is 60 meshes.
The soaking time in the S3 is 70 h.
The mesh number of the screen used for filtering in the S3 is 60 meshes.
The decoction time in S4 is 1.5 h.
The mesh number of the screen adopted in the filtration in the S4 is 80 meshes.
The temperature of drying in S5 was 65 ℃.
And when screening in the S5, screening by using a screen mesh of 10 meshes.
The test method comprises the following steps:
1. stability testing
15 parts of the health-preserving ginseng tea prepared in the examples 1-4 are taken, 10g of each part is packaged and sealed, the storage state after 20 days and 40 days of storage is recorded, whether the agglomeration phenomenon exists or not is recorded, and the recording result is shown in table 1.
TABLE 1
Claims (10)
1. The health-preserving ginseng tea is characterized by comprising the following preparation raw materials in parts by weight: 5-10 parts of brown sugar, 3-8 parts of honey, 5-10 parts of ginger, 8-15 parts of red date, 8-15 parts of red ginseng, 20-30 parts of ginseng, 10-20 parts of rose, 8-15 parts of coix seed, 8-15 parts of rhizoma polygonati, 6-12 parts of wolfberry fruit, 8-15 parts of Chinese yam and 3-8 parts of dandelion.
2. The health-preserving ginseng tea as claimed in claim 1, wherein the raw materials for preparation comprise, by weight: 6-9 parts of brown sugar, 4-7 parts of honey, 6-9 parts of ginger, 9-13 parts of red date, 9-13 parts of red ginseng, 22-28 parts of ginseng, 12-18 parts of rose, 10-14 parts of coix seed, 9-13 parts of rhizoma polygonati, 7-11 parts of wolfberry fruit, 9-13 parts of Chinese yam and 4-7 parts of dandelion.
3. The preparation method of the health-preserving ginseng tea as claimed in claim 1 or 2, which comprises the following steps:
s1, crushing, drying and grinding ginger, red dates, red ginseng, roses, coix seeds, sealwort, medlar, Chinese yams and dandelions;
s2, adding the ground red ginseng, rhizoma polygonati and wolfberry fruit into an ethanol water solution for soaking, and filtering to obtain a mixture a;
s3, adding the ground ginger, red dates, roses, coix seeds, Chinese yams and dandelions into water, soaking and filtering to obtain a mixture b;
s4, decocting and filtering the mixture a and the mixture b to obtain a mixture c;
and S5, adding the brown sugar, the honey and the mixture c into purified water, mixing and stirring, granulating, drying, grading and screening to obtain the health-preserving ginseng tea.
4. The method for preparing health preserving ginseng tea as claimed in claim 3, wherein the red ginseng, polygonatum rhizome and wolfberry fruit in S1 are ground and then screened by a 20-40 mesh screen, and the ground material after screening is selected for use.
5. The preparation method of the health-preserving ginseng tea as claimed in claim 3, wherein the volume fraction of ethanol in the aqueous solution of ethanol in S2 is 50% -70%.
6. The preparation method of the health-preserving ginseng tea as claimed in claim 5, wherein the volume fraction of ethanol in the aqueous solution of ethanol in S2 is 55% -65%.
7. The preparation method of the health-preserving ginseng tea as claimed in claim 3, wherein the soaking time in the S2 is 60-90 h.
8. The method for preparing health preserving ginseng tea as claimed in claim 3, wherein the mesh number of the screen adopted in the filtering in S2 is 40-100 meshes.
9. The method for preparing health preserving ginseng tea as claimed in any one of claims 3 to 8, wherein the soaking time in S3 is 60 to 90 hours.
10. The method for preparing health-preserving ginseng tea as claimed in claim 3, wherein the decoction time in S4 is 0.5-3 h.
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