CN1202322A - Ginkgo tea and its preparing method - Google Patents
Ginkgo tea and its preparing method Download PDFInfo
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- CN1202322A CN1202322A CN 98110286 CN98110286A CN1202322A CN 1202322 A CN1202322 A CN 1202322A CN 98110286 CN98110286 CN 98110286 CN 98110286 A CN98110286 A CN 98110286A CN 1202322 A CN1202322 A CN 1202322A
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- ginkgo
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Abstract
By using ginkgo leaf and crysanthemum as main material and compounding with high-grade oolong tea, and present invention prepares health tea containing no harmful component. Drinking the said health tea regularly can prevent and cure cardio-and cerebro-vascular diseases.
Description
The present invention relates to a kind of ginkgo leave tea of preventing and treating cardiovascular and cerebrovascular disease.Be major ingredient specifically, be equipped with the tea of first-class oolong tea preparation with the Chinese herbal medicine.The invention still further relates to the preparation method of this tea.
Along with development of times, the raising of people's material life, the incidence of disease of cardiovascular and cerebrovascular disease is more and more higher, annual in the world die from cardiovascular and cerebrovascular disease more than 1,000 ten thousand people are just arranged, be first killer of present human diseases.Can develop a kind ofly has the health-care tea of positive prevention and therapeutic action to cardiovascular and cerebrovascular disease, imperative.CN1047452A discloses the compound method of flat peach tea.Technologies such as it adopts inspection to mix and give a dinner of welcome, completes, parch, afterturn, oven dry, formulated by folium lycii flowers and fruits root and stevia rebaudian leaf, can prevent and treat cardiovascular and cerebrovascular disease, but its curative effect is bad, and effect is not lasting.
Purpose of the present invention just provides a kind of ginkgo leave tea that cardiovascular and cerebrovascular disease had positive preventive and therapeutic effect and preparation method thereof.
Main contents of the present invention: these ginkgo leave tea are that raw material is made with the Chinese herbal medicine, and the percentage by weight of its constituent is as follows:
Ginkgo leaf 40%-50%
Chrysanthemum 20%-30%
Oolong tea 40%-50%
Preparation method of the present invention comprises the steps:
1. the preparation of chrysanthemum
1. the Hang Ju of the white that will gather earlier removes surplus stalk, foreign material etc., puts the cool place airing, must guard against and tan by the sun, until spend shrivelled till.
2. carry out the steaming floral disc in advance, on periphery is oblique, about deeply 5cm, upper limb diameter 40cm is put into shrivelled chrysanthemum in the steaming floral disc, and pistil is evenly distributed up or down, general thick about 3cm.
3. in iron pan, after water is boiled, put into steaming floral disc, the big pot cover of loam cake steams petard power and wants violent and even, steams about 4-5 minute.
4. the chrysanthemum that steaming is good is placed on and tanned by the sun on the bamboo curtain splint 3-4 days, reenters in 80-90 ℃ baking oven to dry by the fire 30 minutes, bud is rubbed torn then, notes not fractureing petal, and is standby.
2. the preparation of ginkgo leaf
1. the ginkgo leaf gathered is removed earth on the blade face with cold water flush.
2. will answer soft leaf and be spread out on the bamboo curtain splint and dry in the air, and treat that leaf surface moisture will dissipate, leaf and leaf adhesion are advisable.
3. adopt pan, heat with sand-bath, treat to feed intake when kettle temperature reaches 180-200 ℃, hand-held two wood forks constantly stir, and operation is wanted incessantly to tremble out rapidly, complete and will spare, can not stir-bake to brown, to fry 2-3 minute, and the vein softness is continuous.
4. the ginkgo leaf that completes is put in the bamboo shallow basket made of wicker or thin bamboo strips, is firmly rubbed while hot twenties times, deblock that it is diffusing to tremble, rub again twenties times, about 2-3 of time minute, rub to leaf juice and flow out, after blade is rolled into streak.
5. the leaf after kneading is put and is put 30 fens kinds in the bamboo shallow basket made of wicker or thin bamboo strips, and fixed profile is put the interior 12-15 of the stir-fry branch of pot again and planted, and temperature is fried and can be heard sound about 120-140 ℃.
6. after fry doing, be placed on again that baking got final product in 30 minutes in the 80-90 ℃ of baking oven.
3. get first-class oolong tea
4. the weight face proportion by subtraction according to constituent mixes chrysanthemum, ginkgo leaf, oolong tea, is incubated 10 minutes down at 110 ℃, and then cools to 105 ℃ of insulations 5 minutes, and then reduces to 100 ℃ of insulations 5 minutes, carries out the slaking sterilization, and packing promptly gets ginkgo leave tea.
The present invention is that raw material is made with the Chinese herbal medicine, can long-term drinking.The main component of the ginkgo leaf of one of raw material is a flavones, and modern medicine proof flavones has dilating effect to human body artery, recovers blood vessel elasticity, reduces blood viscosity, promotes ED.Effectively antagonism platelet activation effect of another composition ginkgo lactones in the blade improves brain cell and neuronic energetic supersession prevents cerebral thrombosis.
Chrysanthemum can bring high blood pressure down, coronary artery dilating, increase CF, thereby alleviate myocardial ischemia, can suppress local capillary permeability, this two medicines compatibility uses, to cardiovascular and cerebrovascular disease as: coronary heart disease, angina pectoris, hypertension, high fat of blood, cerebral angiospasm, cerebral arteriovenous malformation, cerebral thrombus, serum cholesterol are crossed the high curative effect preferably that all has.Thereby be equipped with first-class oolong tea again and make promoting the production of body fluid to quench thirst of the existing tealeaves of ginkgo leave tea, the promoting digestion greasy effect has the raising immunocompetence of clearing liver and improving vision of Chinese medicine again, reducing blood lipid, hypotensive, anti-ageing, effect such as lengthen one's life.This ginkgo leave tea delicate fragrance is good to eat, and fragrance is unique, and through the long-term observation of clinical 100 examples to cardiovascular and cerebrovascular diseases such as coronary heart disease, hypertension, high fat of blood, cerebral thrombus, angina pectoris, total effective rate reaches 100%.
Color tea medicine and usefulness that the present invention has that raw material are extensive, cost is low, the simple science of technology, constant product quality, effect are lasting, can keep tealeaves, delicate fragrance is good to eat.This tea can be used as or the health beverages of prophylactic treatment cardiovascular and cerebrovascular disease.
Embodiment 1
Ginkgo leaf 40%, chrysanthemum 20%, oolong tea 40%.
Embodiment 2
Ginkgo leaf 50%, chrysanthemum 30%, oolong tea 50%.
Embodiment 3, manufacture method
Preparation method of the present invention comprises the steps:
1. the preparation of chrysanthemum
1. the Hang Ju of the white that will gather earlier removes surplus stalk, foreign material etc., puts the cool place airing, must guard against and tan by the sun, until spend shrivelled till.
2. carry out the steaming floral disc in advance, on periphery is oblique, about deeply 5cm, upper limb diameter 40cm is put into shrivelled chrysanthemum in the steaming floral disc, and pistil is evenly distributed up or down, general thick about 3cm.
3. in iron pan, after water is boiled, put into steaming floral disc, the big pot cover of loam cake steams petard power and wants violent and even, steams about 4-5 minute.
4. the chrysanthemum that steaming is good is placed on and tanned by the sun on the bamboo curtain splint 3-4 days, reenters in 80-90 ℃ baking oven to dry by the fire 30 minutes, bud is rubbed torn then, notes not fractureing petal, and is standby.
2. the preparation of ginkgo leaf
1. the ginkgo leaf gathered is removed earth on the blade face with cold water flush.
2. will answer soft leaf and be spread out on the bamboo curtain splint and dry in the air, and treat that leaf surface moisture will dissipate, leaf and leaf adhesion are advisable.
3. adopt pan, heat with sand-bath, treat to feed intake when kettle temperature reaches 180-200 ℃, hand-held two wood forks constantly stir, and operation is wanted incessantly to tremble out rapidly, complete and will spare, can not stir-bake to brown, to fry 2-3 minute, and the vein softness is continuous.
4. the ginkgo leaf that completes is put in the bamboo shallow basket made of wicker or thin bamboo strips, is firmly rubbed while hot twenties times, deblock that it is diffusing to tremble, rub again twenties times, about 2-3 of time minute, rub to leaf juice and flow out, after blade is rolled into streak.
5. the leaf after kneading is put and is put 30 fens kinds in the bamboo shallow basket made of wicker or thin bamboo strips, and fixed profile is put the interior 12-15 of the stir-fry branch of pot again and planted, and temperature is fried and can be heard sound about 120-140 ℃.
6. after fry doing, be placed on again that baking got final product in 30 minutes in the 80-90 ℃ of baking oven.
3. get first-class oolong tea
4. with the above-mentioned ginkgo leaf for preparing 45%, chrysanthemum 25%, oolong tea 45%, mix, be incubated 10 minutes down at 110 ℃, and then cool to 105 ℃ the insulation 5 minutes, and then reduce to 100 ℃ of insulations 15 minutes, and carry out the slaking sterilization, packing promptly gets ginkgo leave tea.
Claims (4)
1. ginkgo leave tea is characterized in that these ginkgo leave tea are that raw material is made with the Chinese herbal medicine, and its constituent percentage composition is as follows:
Ginkgo leaf 40-50%
Chrysanthemum 20-30%
Oolong tea 40-50%.
2. wherein the percentage by weight of each raw material is as follows to require described ginkgo leave tea according to right 1:
Ginkgo leaf 45%
Chrysanthemum 25%
Oolong tea 45%.
3. according to right profit 1,2, described ginkgo leave tea, its feature is that also said medicament is a tealeaves.
4. the preparation method of the described ginkgo leave tea of claim 3, this preparation method comprises the steps:
(1) preparation of chrysanthemum.
1. the Hang Ju of the white that will gather earlier removes surplus stalk, foreign material etc., puts the cool place airing, must guard against and tan by the sun, until spend shrivelled till.
2. carry out the steaming floral disc in advance, on periphery is oblique, about deeply 5cm, upper limb diameter 40cm is put into shrivelled chrysanthemum in the steaming floral disc, and pistil is evenly distributed up or down, general thick about 3cm.
3. in iron pan, after water is boiled, put into steaming floral disc, the big pot cover of loam cake steams petard power and wants violent and even, steams about 4-5 minute.
4. the chrysanthemum that steaming is good is placed on and tanned by the sun on the bamboo curtain splint 3-4 days, reenters in 80-90 ℃ baking oven to dry by the fire 30 minutes, bud is rubbed torn then, notes not fractureing petal, and is standby.
(2) preparation of ginkgo leaf.
1. the ginkgo leaf gathered is removed earth on the blade face with cold water flush.
2. will answer soft leaf and be spread out on the bamboo curtain splint and dry in the air, and treat that leaf surface moisture will dissipate, leaf and leaf adhesion are advisable.
3. adopt pan, heat with sand-bath, treat to feed intake when kettle temperature reaches 180-200 ℃, hand-held two wood forks constantly stir, and operation is wanted incessantly to tremble out rapidly, complete and will spare, can not stir-bake to brown, to fry 2-3 minute, and the vein softness is continuous.
4. the ginkgo leaf that completes is put in the bamboo shallow basket made of wicker or thin bamboo strips, is firmly rubbed while hot twenties times, deblock that it is diffusing to tremble, rub again twenties times, about 2-3 of time minute, rub to leaf juice and flow out, after blade is rolled into streak.
5. the leaf after kneading is put and is put 30 fens kinds in the bamboo shallow basket made of wicker or thin bamboo strips, and fixed profile is put the interior 12-15 of the stir-fry branch of pot again and planted, and temperature is fried and can be heard sound about 120-140 ℃.
6. after fry doing, be placed on again that baking got final product in 30 minutes in the 80-90 ℃ of baking oven.
(3) get first-class oolong tea.
(4) according to the constituent percentage by weight with the above-mentioned ginkgo leaf for preparing, chrysanthemum, oolong tea, mix, 110 ℃ of down insulations 10 minutes, and then cool to 105 ℃ the insulation 5 minutes, and then reduce to 100 ℃ of insulations 15 minutes, and carry out the slaking sterilization, packing promptly gets ginkgo leave tea.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 98110286 CN1202322A (en) | 1998-06-15 | 1998-06-15 | Ginkgo tea and its preparing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 98110286 CN1202322A (en) | 1998-06-15 | 1998-06-15 | Ginkgo tea and its preparing method |
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| Publication Number | Publication Date |
|---|---|
| CN1202322A true CN1202322A (en) | 1998-12-23 |
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|---|---|---|---|
| CN 98110286 Pending CN1202322A (en) | 1998-06-15 | 1998-06-15 | Ginkgo tea and its preparing method |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488769A (en) * | 2011-12-16 | 2012-06-13 | 王立财 | Diet pill |
| CN102613348A (en) * | 2012-04-17 | 2012-08-01 | 徐州绿之野生物食品有限公司 | Ginkgo biloba oolong tea and preparation method of ginkgo biloba oolong tea |
| CN102613351A (en) * | 2012-04-17 | 2012-08-01 | 徐州绿之野生物食品有限公司 | Ginkgo garlic oolong composite grain drink |
| CN102613349A (en) * | 2012-04-17 | 2012-08-01 | 徐州绿之野生物食品有限公司 | Ginkgo garlic yellow tea composite particle drink |
| CN102613343A (en) * | 2012-04-17 | 2012-08-01 | 徐州绿之野生物食品有限公司 | Ginkgo snow tea and preparation method thereof |
| CN102613344A (en) * | 2012-04-17 | 2012-08-01 | 徐州绿之野生物食品有限公司 | Gingko, garlic and green tea composite particle beverage |
| CN102960503A (en) * | 2012-11-08 | 2013-03-13 | 慕知君 | Ten-treasure health care covered-bowl tea and preparation method thereof |
| CN103141595A (en) * | 2013-03-02 | 2013-06-12 | 无锡市茶叶品种研究所有限公司 | Method for processing flower-aroma tea leaves by using temperature and humidity control system |
| CN103300200A (en) * | 2013-07-15 | 2013-09-18 | 方宇飞 | Preparation technology for mung bean and wild chrysanthemum healthy herbal tea |
| CN103749850A (en) * | 2014-01-23 | 2014-04-30 | 杨美娟 | Gingko tea |
| CN104472804A (en) * | 2014-12-12 | 2015-04-01 | 河北润升农业科技有限公司 | Xanthoceras sorbifolia flower bud tea and preparation method thereof |
| CN104705452A (en) * | 2015-01-19 | 2015-06-17 | 蒲绪萍 | Method for preparing scented tea by using peony petals |
-
1998
- 1998-06-15 CN CN 98110286 patent/CN1202322A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488769A (en) * | 2011-12-16 | 2012-06-13 | 王立财 | Diet pill |
| CN102613349B (en) * | 2012-04-17 | 2014-03-19 | 徐州绿之野生物食品有限公司 | Ginkgo garlic yellow tea composite particle drink |
| CN102613351A (en) * | 2012-04-17 | 2012-08-01 | 徐州绿之野生物食品有限公司 | Ginkgo garlic oolong composite grain drink |
| CN102613349A (en) * | 2012-04-17 | 2012-08-01 | 徐州绿之野生物食品有限公司 | Ginkgo garlic yellow tea composite particle drink |
| CN102613343A (en) * | 2012-04-17 | 2012-08-01 | 徐州绿之野生物食品有限公司 | Ginkgo snow tea and preparation method thereof |
| CN102613344A (en) * | 2012-04-17 | 2012-08-01 | 徐州绿之野生物食品有限公司 | Gingko, garlic and green tea composite particle beverage |
| CN102613348A (en) * | 2012-04-17 | 2012-08-01 | 徐州绿之野生物食品有限公司 | Ginkgo biloba oolong tea and preparation method of ginkgo biloba oolong tea |
| CN102960503A (en) * | 2012-11-08 | 2013-03-13 | 慕知君 | Ten-treasure health care covered-bowl tea and preparation method thereof |
| CN103141595A (en) * | 2013-03-02 | 2013-06-12 | 无锡市茶叶品种研究所有限公司 | Method for processing flower-aroma tea leaves by using temperature and humidity control system |
| CN103300200A (en) * | 2013-07-15 | 2013-09-18 | 方宇飞 | Preparation technology for mung bean and wild chrysanthemum healthy herbal tea |
| CN103749850A (en) * | 2014-01-23 | 2014-04-30 | 杨美娟 | Gingko tea |
| CN104472804A (en) * | 2014-12-12 | 2015-04-01 | 河北润升农业科技有限公司 | Xanthoceras sorbifolia flower bud tea and preparation method thereof |
| CN104705452A (en) * | 2015-01-19 | 2015-06-17 | 蒲绪萍 | Method for preparing scented tea by using peony petals |
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