Medicinal diet for regulating damp-heat constitution and preparation method thereof
A technology of damp-heat constitution and traditional Chinese medicine, which is applied in food preparation, pharmaceutical formulations, medical preparations containing active ingredients, etc., which can solve problems such as difficulty in persistence of patients, poor efficacy of pills, cumbersome taking, etc., and achieve unique formula and convenient taking , good taste effect
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Embodiment 1
[0020] Raw material ratio (by weight): 4580g jujube, 195g roasted Astragalus membranaceus, 90g Codonopsis pilosula, 90g fried Atractylodes macrocephala, 125g poria cocos, 60g fried atractylodes atractylodes, 65g roasted magnolia bark, 65g Huoxiang, 195g fried coix seed, 105g lotus seeds, 125g Gorgon fruit , 225g yam, 120g fried white lentils, 45g amomum, 65g tangerine peel, 65g citrus aurantii, 65g bellflower, 45g woody fragrance, 60g roasted licorice, 80g loquat leaf, 125g hemp seed, 65g mugwort leaf, 65g sophora flavescens, 200g motherwort, Alisma 90g, Smilax tuckahoe 375g, lotus leaf 65g, corn silk 225g, papaya 75g, dandelion 200g, light bamboo leaves 80g, gardenia 65g, houttuynia cordata 225g, longan meat 120g, ginger 65g, brown sugar 2620g, corn starch syrup 1960g .
[0021] Preparation of corn starch syrup: choose fresh, plump and mature air-dried corn, remove impurities, crush into small granules, add water according to the ratio of corn:water=1:5 by weight, soak in war...
Embodiment 2
[0032] Raw material ratio (by weight): 5500g jujube, 195g roasted Astragalus root, 90g Codonopsis pilosula, 90g fried Atractylodes macrocephala, 125g Poria cocos, 60g fried herb, 65g roasted magnolia bark, 65g Huoxiang, 195g fried coix seed, 105g lotus seed, 125g Gorgon fruit , 225g yam, 120g fried white lentils, 45g amomum, 65g tangerine peel, 65g citrus aurantii, 65g bellflower, 45g woody fragrance, 60g roasted licorice, 80g loquat leaf, 125g hemp seed, 65g mugwort leaf, 65g sophora flavescens, 200g motherwort, Alisma 90g, Smilax tuckahoe 375g, lotus leaf 65g, corn silk 225g, papaya 75g, dandelion 200g, light bamboo leaves 80g, gardenia 65g, houttuynia cordata 225g, longan meat 120g, ginger 65g, brown sugar 3150g, corn starch syrup 2350g .
[0033] Preparation of corn starch syrup: Use corn starch and amylase to convert starch syrup with a Baume degree of 20-30°Bé.
[0034] Product preparation method is with embodiment 1.
Embodiment 3
[0036] Raw material ratio (by weight): 3800g jujube, 195g roasted Astragalus root, 90g Codonopsis pilosula, 90g fried Atractylodes macrocephala, 125g Poria cocos, 60g fried herb, 65g roasted magnolia bark, 65g Huoxiang, 195g fried coix seed, 105g lotus seed, 125g Gorgon fruit , 225g yam, 120g fried white lentils, 45g amomum, 65g tangerine peel, 65g citrus aurantii, 65g bellflower, 45g woody fragrance, 60g roasted licorice, 80g loquat leaf, 125g hemp seed, 65g mugwort leaf, 65g sophora flavescens, 200g motherwort, Alisma 90g, Smilax tuckahoe 375g, lotus leaf 65g, corn silk 225g, papaya 75g, dandelion 200g, light bamboo leaves 80g, gardenia 65g, houttuynia cordata 225g, longan meat 120g, ginger 65g, brown sugar 2180g, sweet potato starch syrup 1630g .
[0037] Preparation of sweet potato starch syrup: use sweet potato starch and amylase to convert starch syrup with a Baume degree of 20-30°Bé.
[0038] Product preparation method is with embodiment 1.
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