Enzyme herbal tea and preparation method thereof

• Main Authors: WEI DANLING, CAO QINGRONG
• Format: Patent
• Language: Chinese; English
• Published: 24.10.2012
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses enzyme herbal tea which is prepared by fermenting edible fruits and vegetables serving as main raw materials through microorganisms and a preparation method thereof. The enzyme herbal tea is prepared from the raw materials such as celery, balsam pear, broccoli, tomato, pawpaw, carrot, bean sprouts, mung bean, asparagus, black bean, semen coicis, small red bean, kelp, agar weed, lily, Chinese sugar cane and water chestnut through a fermentation process, wherein used strains are yeast and lactic acid bacteria, and the fermentation temperature is controlled to be below 50 DEG C. For the people who cannot properly drink the conventional herbal tea containing Chinese herbal medicine components, the function in each aspect of the body is affected by using the foods, so that the effects of reliving summer heat, lowering fire and guaranteeing no injury caused to the body when too much herbal tea is drunk are achieved.