The present invention discloses a Cistanche tea and its preparation method. The Cistanche tea is made of the following raw materials: 100~200 parts of Cistanche, 150~250 Pu'er tea, 150~250 copies of Chinese wolfberry and 300~350 red dates; the preparation method is to clean the cistanche and cut into slices. The Cistanche is prepared by microwave, dehydrated, dried and crushed into Cistanche. The powder is steamed in the steamed container, and then the Cistanche granules are made. The Cistanche granules and other raw materials are mixed and mixed according to the ratio. The Cistanche tea has the advantages of suitable selection, low cost, reasonable formula and convenient drinking, which has the functions of tonifying kidney and Yang, fixing essence and moistening intestines, warming the kidney and regulating qi, strengthening the spleen and benefiting the kidney and so on. It is suitable for drinking in the four seasons, and the effect is better for a long time. The preparation method is simple and the Cistanche is prepared into Cistanche granules not only to blend fully with the taste of the tea, but also to make the Cistanche granules. The flavor of Cistanche tea is mellow, the number of continuous drinking is increased, and the effective ingredients of Cistanche deserticola can be absorbed more than 70%, and the health care effect is remarkable.
【技术实现步骤摘要】
一种苁蓉茶及其制备方法
:本专利技术涉及茶制品,特别涉及一种苁蓉茶及其制备方法。
技术介绍
:苁蓉入药,由来已久。其甘而性温,咸而质润,具有补阳不燥,温通肾阳补肾虚;补阴不腻,润肠通腹治便秘的特点。正因为它补性和缓,才有苁蓉(从容)之称。明代医药学家李时珍在《本草纲目》中写道:“大芸与羊肉煮食,可治‘五为七伤’,腹中寒热病,强阴益精髓”,‘以其温而能润、滑而不泻、常补不峻、峻而精血、兴阳助人”;本经谓其“养五脏、强阴、益精气”;《大明》称其治“男子绝阳不兴,女子绝阴不产”。近年来,医药界应用现代科学方法对苁蓉进行化验分析,结果表明:苁蓉含有微量生物碱及结晶性中性物质,确有治疗腰膝冷痛、妇女不孕、神经衰弱、听力减退的功效,还具有降低血压的作用,并可作为膀胱炎、膀胱出血、肾脏出血的止血药用。因此,苁蓉具有较高的药食用价值,应用范围广泛。目前,为充分有效地开发苁蓉在食疗领域的作用,现有技术中有采用苁蓉制成的茶制品,如CN101703125B公开的一种肉苁蓉红茶及其制备方法,该茶由重量百分比肉苁蓉50~75%、枸杞5~10%、甘草5~10%、淫羊藿5~10%、牛至5~8%、红茶5~12%制成;该茶充分利用肉苁蓉补肾助阳、润肠通便、增加免疫力、抗疲劳、抗衰老,消炎抑菌、利尿解毒、保肝护肝、降脂降压、增强记忆力,防治老年痴呆症,促进新陈代谢,延缓衰老等,具有独特保健功能,又可适宜成年人秋、冬饮用。然而,现有采用苁蓉制成的茶制品中大多数都含有多种中药成分的原料配制而成,虽然具备一定的保健功能,但是成本较高,且苁蓉的有效成分吸收低,效果相对不太明显。为此,申请人研发出一种 ...
【技术保护点】
1.一种苁蓉茶,其特征在于:按照重量份由以下原料制成:苁蓉100~200份、普洱茶150~250份、枸杞150~250份、红枣300~350份。
【技术特征摘要】
1.一种苁蓉茶,其特征在于:按照重量份由以下原料制成:苁蓉100~200份、普洱茶150~250份、枸杞150~250份、红枣300~350份。2.根据权利要求1所述的苁蓉茶,其特征在于:所述普洱茶采用2年以上的普洱制成的熟普洱茶。3.根据权利要求1所述的苁蓉茶,其特征在于:所述枸杞采用中宁枸杞。4.根据权利要求1所述的苁蓉茶,其特征在于:所述红枣采用烤制至水分为7%的烤制枣片。5.根据权利要求1所述的苁蓉茶的制备方法,其特征在于:包括如下步骤:1)将苁蓉经水洗、刷洗后清洗干净,切制成厚度为2mm的切片;2)将...
【专利技术属性】
技术研发人员:丁涛,梁莉,马金花,
申请(专利权)人:宁夏其乐清真食品有限公司,
类型:发明
国别省市:宁夏,64
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