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CN-121971540-A - Sobering-up tea and preparation method thereof

CN121971540ACN 121971540 ACN121971540 ACN 121971540ACN-121971540-A

Abstract

The invention discloses sobering-up tea and a preparation method thereof, wherein the sobering-up tea consists of the following raw materials in parts by weight: the preparation method of the sobering-up tea comprises the following steps of firstly, preprocessing raw materials, namely, selecting the kudzuvine flower, dried orange peel, chrysanthemum and astragalus membranaceus which are free of mildew and impurities, respectively cleaning the raw materials, and then drying the raw materials in a 50-60 ℃ oven, wherein the sobering-up tea is prepared by matching the kudzuvine flower, dried orange peel, chrysanthemum, astragalus membranaceus and black tea, has the core effects of dispelling the effects of alcohol, activating spleen, regulating qi, harmonizing stomach, clearing heat and tonifying qi, and taking the effects of relieving discomfort after drinking and protecting spleen and stomach into consideration, and is a compound tea for dispelling the effects of alcohol and conditioning; the flos puerariae lobatae is a core anti-alcoholic component of the formula, can directly dispel alcoholism, invigorate spleen and harmonize stomach, relieve symptoms such as headache, dizziness, nausea and vomiting, abdominal distension and the like caused by excessive drinking, and can further relieve greasy accumulation in intestines and stomach after drinking and improve the problem of poor appetite after drinking by matching with the digestion-promoting and greasiness-relieving effects of the black tea.

Inventors

  • Li Xiaomou

Assignees

  • 湖南善佑茶酒有限公司

Dates

Publication Date
20260505
Application Date
20260312

Claims (7)

  1. 1. A sobering-up tea is characterized by comprising, by weight, 5-20 parts of arrowroot flower, 3-10 parts of dried orange peel, 3-10 parts of chrysanthemum, 2-8 parts of astragalus membranaceus and 20-50 parts of black tea.
  2. 2. A method of preparing sobering up tea as claimed in claim 1, comprising the steps of: Step one, raw material pretreatment, namely selecting kudzuvine flower, dried orange peel, chrysanthemum and astragalus root, respectively placing the kudzuvine flower, dried orange peel, chrysanthemum and astragalus root in a 50-60 ℃ oven for drying, then crushing and sieving the dried kudzuvine flower, dried orange peel powder, chrysanthemum powder and astragalus root powder by a 40-80 mesh sieve to obtain kudzuvine flower powder, dried orange peel powder, chrysanthemum powder and astragalus root powder, selecting black tea, crushing and sieving the black tea powder by a 20-60 mesh sieve to obtain black tea powder; step two, mixing the raw materials, namely weighing arrowroot powder, dried orange peel powder, chrysanthemum powder, astragalus powder and black tea powder according to the weight part of the raw materials in the claim 1, and placing the raw materials in a mixer for stirring and mixing for 15-30min to obtain a mixed raw material; Step three, collecting an extracting solution, namely adding drinking water with the weight being 8-15 times of that of the extracting solution into the mixed raw materials, extracting for 1-3 hours at the constant temperature of 80-100 ℃, stirring once every 30 minutes in the extracting process, filtering the extracting solution through a 200-mesh filter screen after the extracting is finished, collecting a primary extracting solution, adding the drinking water with the weight being 5-8 times of that of the primary extracting solution into filter residues again, repeating the extracting operation, and collecting a secondary extracting solution; Concentrating and drying, namely merging the primary extracting solution and the secondary extracting solution, concentrating the primary extracting solution and the secondary extracting solution to extract with the relative density of 1.10-1.20 under the conditions of 60-70 ℃ and the vacuum degree of 0.06-0.08MPa by adopting a decompression concentration mode, placing the extract into a spray dryer, controlling the air inlet temperature to be 160-180 ℃ and the air outlet temperature to be 80-100 ℃ and performing spray drying to obtain sober-up tea dry powder; and fifthly, molding and packaging, namely filling the sobering-up tea dry powder into tea bags, wherein each bag is 2-5g, and sealing and packaging to obtain a finished product.
  3. 3. The sobering-up tea according to claim 1, which is characterized by comprising, by weight, 8-15 parts of pueraria flower, 5-8 parts of dried orange peel, 5-8 parts of chrysanthemum, 4-6 parts of astragalus and 30-40 parts of black tea.
  4. 4. The sobering up tea of claim 1, wherein the black tea is one or more of Fuzhuan tea, pu' er ripe tea or Liupu tea.
  5. 5. The method for preparing sobering up tea according to claim 2, wherein in the first step, the kudzuvine flower, the dried orange peel, the chrysanthemum and the astragalus are crushed and then pass through a 60-mesh sieve, and the black tea is crushed and then pass through a 40-mesh sieve.
  6. 6. A method for preparing sobering up tea as claimed in claim 2, wherein in the third step, 10 times by weight of drinking water is added to the mixed raw material, and the extraction is carried out at a constant temperature of 90 ℃ for 2 hours.
  7. 7. The method for preparing sobering up tea according to claim 2, wherein in the fourth step, the reduced pressure concentration condition is 65 ℃ and the vacuum degree is 0.07MPa, the spray drying inlet air temperature is 170 ℃ and the outlet air temperature is 90 ℃.

Description

Sobering-up tea and preparation method thereof Technical Field The invention relates to the technical field of anti-alcohol tea, in particular to anti-alcohol tea and a preparation method thereof. Background At present, the sobering products on the market are various in variety, including chemical synthesis medicines, traditional Chinese medicine compound preparations, functional drinks and the like. The traditional Chinese medicine sobering-up preparation is usually decoction or pill, is inconvenient to take, has poor taste and is difficult to be widely accepted by consumers, and the existing sobering-up tea products generally have the problems of unreasonable raw material collocation, limited sobering-up effect, low dissolution rate of effective components, rough preparation process and the like, cannot fully exert the synergic sobering-up effect of the raw materials, and cannot meet the demands of consumers on efficient, convenient and safe sobering-up products. Disclosure of Invention The invention aims to overcome the existing defects, and provides sobering-up tea and a preparation method thereof, wherein the sobering-up tea has scientific raw material proportion, obvious sobering-up effect, reasonable preparation process and convenient administration, and can effectively solve the problems in the background technology. In order to achieve the above purpose, the present invention provides the following technical solutions: a tea for relieving hangover is prepared from (by weight parts) flos Puerariae Lobatae 5-20, pericarpium Citri Tangerinae 3-10, flos Chrysanthemi 3-10, radix astragali 2-8, and black tea 20-50. Ge Huaxing are sweet and cool, enter stomach meridian, and have the core effects of dispelling the effects of alcohol, activating spleen, clearing heat and promoting diuresis. The active ingredients (such as puerarin and flavonoid substances) in the flos puerariae are proved to have a certain effect of protecting liver cells, can reduce the damage of alcohol to the liver, and can assist in promoting alcohol metabolism; The orange peel is pungent and bitter in flavor, warm in property, enters spleen and lung meridian, and has the core effects of regulating qi, strengthening spleen, drying dampness and resolving phlegm. Aiming at spleen and stomach qi stagnation, can relieve the problems of abdominal distention, eructation, nausea and vomiting, inappetence and the like, is especially suitable for people with weak spleen and stomach and qi stagnation, and the volatile oil (such as limonene) in the dried orange peel can promote gastrointestinal motility, strengthen digestive juice secretion and play a role in digestion assistance; The chrysanthemum has sweet and bitter taste, slight cold, and has the functions of nourishing lung and liver meridian, and the flavonoid, chlorogenic acid and other components in the chrysanthemum have the functions of anti-inflammatory, antioxidant, blood pressure reducing and blood fat reducing, and have certain benefits on cardiovascular and eye health because of different varieties of functions; Astragalus root is sweet in taste and slightly warm, enters spleen and lung channels, is a classical medicinal material for tonifying qi, has the core effects of tonifying qi and raising yang, strengthening exterior and arresting sweating, inducing diuresis and detumescence, promoting the production of body fluid and nourishing blood, promoting the circulation of qi and relieving arthralgia, and astragalus polysaccharide, astragalus saponin and other components in astragalus root can strengthen organism immunity, improve microcirculation, protect heart vessels and also has a certain protection effect on liver; black tea has warm, sweet and bitter nature, enters stomach and spleen channels, and has the core effects of promoting digestion, removing greasiness, warming stomach, reducing blood fat and removing turbidity. The tea is suitable for drinking after high-fat diet, can relieve abdominal distension caused by greasy food retention, is relatively friendly to people with deficiency-cold in spleen and stomach due to warm nature, is beneficial to regulating intestinal flora balance due to probiotics (such as Eurotium cristatum) generated in the fermentation process of the black tea, and has the potential effects of assisting in reducing blood fat and blood sugar due to tea polysaccharide and other components. The preparation method of the sober-up tea comprises the following steps: step one, raw material pretreatment, namely selecting mildew-free and impurity-free arrowroot, dried orange peel, chrysanthemum and astragalus membranaceus, respectively cleaning, then placing in a 50-60 ℃ oven for drying until the moisture content is less than or equal to 8%, then crushing and sieving with a 40-80 mesh sieve to obtain arrowroot powder, dried orange peel powder, chrysanthemum powder and astragalus membranaceus powder, selecting high-quality dark tea, and sieving with a 20-60 mesh s