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肉苁蓉红茶及其制备方法
Authors
孙永强.
徐新文
+3 more
李丙文
雷加强
高建新郑路,胡秀琴,李艳红,邱文成,尹林克,姜逢清.牟书勇
Publication date
5 August 2010
Publisher
Abstract
本发明涉及一种肉苁蓉红茶及其制备方法,该红茶的原料为肉苁蓉、枸杞、甘草、淫羊藿、牛至和红茶,采用将鲜肉苁蓉,洗净,切成薄片,干燥,粉碎成颗粒,再将枸杞子、甘草、淫羊藿、牛至和红茶,经净化后分别粉碎成颗粒,然后将原料所有颗粒混合均匀,烘干,根据常规制备袋泡茶的方法,制成每袋重2-3g的肉苁蓉红茶成品,辐照灭菌制成。该红茶方便人们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,具有的独特保健功能,又可适宜成年人秋、冬季饮用,是一种具有民族茶文化传统的特色饮品
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Last time updated on 29/11/2016