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Actinidia kolomikta wine with functions of relieving cough and reducing sputum and production method thereof

A technology for relieving cough and reducing phlegm and monkey leg vegetable, which is applied in the directions of pharmaceutical formula, alcoholic beverage preparation, plant raw material, etc.

Inactive Publication Date: 2014-05-21
HARBIN SHANBAO LIQUOR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are many kinds of medicines for relieving cough and reducing phlegm on the market, most of which are mainly western medicines, but western medicines have certain side effects on the human body and are harmful to the human body. Existing market is very short of a kind of pure natural, non-toxic and side effect-free wine formula and production method for relieving cough and reducing phlegm

Method used

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  • Actinidia kolomikta wine with functions of relieving cough and reducing sputum and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: It is suitable for people with headache, conjunctival congestion, wheezing and phlegm-heat.

[0023] The preferred weight ratio range for preparing the cough-relieving and phlegm-reducing wine of the present invention is: 20-35 parts of monkey leg vegetables, 10-15 parts of perilla, 10-25 parts of fritillaria, 10-20 parts of aristolochia, and 10 parts of dandelion. -20 parts, 10-20 parts of Baibu, 10-15 parts of Peucedanum, 10-15 parts of water chestnut, 10-15 parts of aster, 10-15 parts of Tinglizi, 10-20 parts of Forsythia, 10-13 parts of Fangfeng , Su Ye 10-15 parts.

Embodiment 2

[0024] Embodiment 2: It is suitable for people with cough due to lung heat, nausea and diarrhea, obstruction in the pharynx, and stagnation of phlegm in the chest and diaphragm.

[0025] The preferred range of weight proportions for preparing the cough-relieving and phlegm-relieving wine of the present invention is: 20-30 parts of monkey leg vegetables, 10-14 parts of perilla, 10-20 parts of fritillary fritillaria, 10-18 parts of aristolochia, and 10 parts of dandelion -18 servings, 10-18 servings of Baibu, 10-14 servings of Peucedanum, 10-14 servings of water chestnut, 10-14 servings of aster, 10-14 servings of Tinglizi, 10-16 servings of Forsythia, 10-12 servings of Fangfeng , Su Ye 10-14 parts.

Embodiment 3

[0026] Embodiment 3: It is applicable to the crowd with hand and foot spasm, headache and dizziness, convulsion and phlegm.

[0027] The preferred weight proportion range for preparing the cough-relieving and phlegm-reducing wine of the present invention is: 20-25 parts of monkey leg vegetables, 12 parts of perilla, 15 parts of Fritillaria sichuanensis, 14 parts of aristolochia, 14 parts of dandelion, and 14 parts of basil , 12 parts of peucedanum, 12 parts of water chestnut, 12 parts of aster, 12 parts of Tinglizi, 13 parts of forsythia, 11 parts of windproof, 12 parts of perilla leaves.

[0028] The above-mentioned components are prepared into the production method of monkey leg vegetable cough-relieving and phlegm-resolving wine of the present invention. The main technological process is: material selection, drying, batching, soaking, packaging, and finished product. The specific operation method follows the following steps in turn: A. Materials, according to the weig...

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Abstract

The invention provides actinidia kolomikta wine with functions of relieving cough and reducing sputum and a production method thereof. The wine takes actinidia kolomikta, perilla, tendrilleaf fritillary bulb, fructus aristolochiae, dandelion, radix stemonae, common hogfenneI root, water-chestnuts, radix asteris, pepperweed seed, weeping forsythia capsule, divaricate saposhnikovia root and perilla leaf as main raw materials. The production method comprises the main process flows of material selection, drying, grinding, granulating, packaging and finished product preparation. The wine has the advantages of health care, lung ventilating and sputum reducing, heat and toxic material clearing away, quick effect, pure natural property, no toxic or side effect and the like, has good auxiliary treatment effects on main diseases such as asthma and cough due to lung heat and the like and is suitable for drinking at home.

Description

[0001] Technical field: [0002] The invention relates to the field of food health care, in particular to a monkey leg vegetable cough-relieving and phlegm-reducing wine and a production method thereof. [0003] Background technique: [0004] Cough is one of the most common symptoms of respiratory disease. Coughing is a protective defense function of the human body. By coughing, secretions from the respiratory tract or foreign objects that have invaded the trachea can be expelled. Only cough without sputum is called dry cough, which can be seen in many diseases. [0005] Traditional Chinese medicine believes that a variety of reasons lead to the failure of the lungs to ventilate and descend, the lack of circulation of water and fluid, and condense into phlegm; Phlegm. When phlegm obstructs the airway and the lung fails to descend, the symptoms include expectoration, coughing and wheezing, and restlessness. [0006] At present, there are many kinds of medicines f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04A61K36/904A61P11/06A61P11/10
Inventor 尹凤琴王胜杰
Owner HARBIN SHANBAO LIQUOR IND
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