Breakfast brewing tea for diabetics


  • Inventors: WANG JUNMEI
  • Assignees: 王俊梅
  • Publication Date: May 27, 2015
  • Publication Number: CN-104643033-A


The invention aims to provide a brewing tea which is convenient for diabetics to have a quick and healthy breakfast. The breakfast brewing tea for diabetics comprises the following raw materials: 30-50 parts of oat, 30-50 parts of corn, 30-50 parts of wheat, 10-15 parts of red bean, 5-10 parts of honeysuckle flower, 5-10 parts of Radix Ophiopogonis, 10-15 parts of pineapple, 3-5 parts of dried ginger, 10-15 parts of chamomile, 5-10 parts of watermelon peel and 20-25 parts of dried turnip. An optimized formula comprises 30 g of oat, 45 g of corn, 50 g of wheat, 15 g of red bean, 5 g of honeysuckle flower, 10 g of Radix Ophiopogonis, 15 g of pineapple, 3 g of dried ginger, 10 g of chamomile, 10 g of watermelon peel and 25 g of dried turnip. A production and processing method comprises the following steps: grinding oat, corn and wheat and sieving, taking flour, and uniformly mixing; cleaning red bean, pineapple and watermelon peel, cutting pineapple and watermelon peel into small pieces, immersing honeysuckle flower, Radix Ophiopogonis, dried ginger and chamomile, heating, boiling, decocting under slow fire for 15 min, taking a filtrate, spraying flour, adding prepared red bean, pineapple and watermelon peel, uniformly stirring, putting the ingredients into a pan and stir-frying for 10 min, taking the product out, airing at room temperature, sealing and bagging.




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