A method of preparing a nutriment from a plurality of Chinese herbal medicines capable of being adopted as foods and medicines
A technology of Chinese herbal medicine and flavor medicine, applied in the field of functional food, can solve the problems of easy loss of active ingredients, inconvenience in taking, short preservation time, etc., and achieve the effect of improving intestinal barrier function, regulating inflammatory immune response, and delaying nutritional effects
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Embodiment 1
[0010] The manufacture of fresh Chinese herbal medicine juice
[0011] Choose fresh pears, almonds, fresh reed roots, water chestnuts, and lotus roots, remove debris and soil, clean them and cut them into small pieces (segments) to dry, and then use a juicer to extract the fresh juice. Then according to the ratio of pear juice 45%, almond juice 20%, fresh reed root juice 5%, water chestnut juice 20%, and lotus root juice 10%, mix evenly with a homogenizer.
Embodiment 2
[0012] Enzymatic hydrolysis of Chinese herbal medicine juice
[0013] Said The fresh juice of Chinese herbal medicine manufactured in China is placed in a microwave extraction tank for extraction, and then pectinase and cellulase are added to the extract, and the enzyme is slowly stirred for enzymatic hydrolysis. The medicine residue is separated and filtered to obtain fresh juice without residue.
Embodiment 3
[0014] Manufacturing of dried powder of Chinese herbal medicine juice
[0015] The fresh Chinese herbal medicine juices prepared in Examples 1 and 2 can be vacuum-dried and then freeze-vacuum dried or low-temperature dried to obtain dry powder.
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