Making method of bagged tea for reducing blood pressure and blood fat

Abstract

The invention relates to making method of bagged tea for reducing blood pressure and blood fat. The bagged tea is made by the following raw materials in parts by weight: 600-900 parts of folium cortex eucommiae and 100-400 parts of roadleaf holly leaves. The making method comprises the following steps of: performing reflux extraction on folium cortex eucommiae by an ethanol liquor, and concentrating the filtrate to cream for later use; crushing 50-70wt% of roadleaf holly leaves to coarse powder, adding water to soak the rest of roadleaf holly leaves, adding Eucommia ulmoides residue, combining and decocting, filtering, filtering and concentrating to cream, adding an Eucommia ulmoides alcohol extract and mogroside, and after adequately and uniformly mixing and blasting into dried rest roadleaf holly leave coarse powder; and finally, sterilizing the target product at high temperature in short time, and drying and neatening at low temperature, and packaging. The bagged tea obtained by the making method has the characteristics of meticulous and uniform particles, high content of medicinal components, uniform distribution, quick dissolving-out speed and the like, and the bag tea is slightly sweet in taste, faint scent and mellow in flavor, and meanwhile, the bag tea enhances the treatment effect on hypertension and hyperlipidemia, and further improves the medicinal additional value of blood sugar reducing medicines and the like. The bag tea is another optimal choice for patients with hypertension, hyperlipidemia and hyperglycemia.

Description

technical field [0001] The invention relates to the technical field of traditional Chinese medicines, in particular to a method for preparing teabags for lowering blood pressure and blood fat. Background technique [0002] Eucommia ulmoides leaves are the dried leaves of Eucommia ulmoides Oliv. Slightly pungent, warm. Nourishes the liver and kidney, strengthens the bones and muscles, and is commonly used for insufficiency of the liver and kidney, dizziness, soreness of the waist and knees, flaccidity of muscles and bones. In addition to its sedative and analgesic effects, Eucommia leaves can also significantly increase coronary blood flow, lower blood pressure, and enhance the immune function of the body. Modern research shows that Eucommia ulmoides leaves mainly contain eucommia chlorogenic acid, eucommia gum, etc., among which eucommia chlorogenic acid has antibacterial, anti-inflammatory, detoxification, choleretic, blood pressure lowering and white blood cell increase,...

AI Technical Summary

Problems solved by technology

During the production process, we found that the existing technology has the following problems: First, Eucommia leaves and part of Kudingcha are decocted and extracted together, and there may be mutual influence between the two, resulting in incomplete extraction of active ingredients in Eucommia leaves, which is not as effective as extraction alone The high content of ingredients greatly reduces the utilization rate of medicinal ingredients such as chlorogenic acid; second, the size of the particles in the teabag also has a greater impact on brewing tea. Too large particles are not conducive to the dissolution of substances in the tea. The particles are too fine and easy to flow out of the filter paper, affecting the taste, and the active ingredients are unbalanced after brewing; third, the amount of Kudingcha coarse powder retained in the original standard is not clear, and the production technicians reserve it based on experience, which is not conducive to Standardized large-scale production is also not conducive to the follow-up process, resulting in obvious differences in the dissolution rate, taste and aroma of the finished product; fourth, and more importantly, the original standard preparation method simply decocts the extract with the pre-prepared The remaining Kudingcha coarse powder is mixed and dried, without taking into account that Eucommia gum, another active ingredient in Eucommia leaves, will cause the extract to be implicated, drawn, and agglomerated. In this case, simple mixing and drying will easily lead to the distribution of medicinal ingredients Inhomogeneous, not thoroughly mixed with Kudingcha coarse powder, resulting in uneven medicinal ingredients in a single package, affecting the therapeutic effect; fifth, Eucommia leaves, Kudingcha is characterized by bitterness and then sweetness after brewing, and the existing Eucommia Shuangjiang sachets have a slightly bitter, astringent and pungent taste, and the entrance is not soft, and the sweetness is weak after the aftertaste. Today, while focusing on the efficacy and taste of the product, it is necessary to further consider the additional attributes of the product and improve its quality.

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