Food for changing damp heat constitution and preparation process thereof
A technology of damp heat constitution and preparation process, applied in food preparation, food ingredients, functions of food ingredients, etc., can solve problems such as difficulties
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Embodiment 1
[0038] Foods for improving damp-heat constitution, consisting of the following raw materials by weight:
[0039]
[0040]
[0041] The present invention is used to improve the food preparation process of damp-heat constitution, and the preparation process steps are as follows:
[0042] ①. Extract twice with 6 to 10 times the amount of water, 1 to 2 hours each time, and combine the filtrates twice before concentrating 1. After drying, extract A is obtained;
[0043] ②. The extract A is prepared into granules, beverages or solid beverages by adding diluents and flavoring agents by a conventional preparation process.
[0044] Flavoring agent selects sucralose for use.
Embodiment 2
[0046] Foods for improving damp-heat constitution, consisting of the following raw materials by weight:
[0047]
[0048] The present invention is used to improve the food preparation process of damp-heat constitution, and the preparation process steps are as follows:
[0049] ①. Extract twice with 6 to 10 times the amount of water, 1 to 2 hours each time, and combine the filtrates twice before concentrating 1. After drying, extract A is obtained;
[0050] ②. The extract A is prepared into granules, beverages or solid beverages by adding diluents and flavoring agents by a conventional preparation process.
[0051] Flavoring agent selects sucralose for use.
Embodiment 3
[0053] Foods for improving damp-heat constitution, consisting of the following raw materials by weight:
[0054]
[0055]
[0056] The present invention is used to improve the food preparation process of damp-heat constitution, and the preparation process steps are as follows:
[0057]①. Extract twice with 6 to 10 times the amount of water, 1 to 2 hours each time, and combine the filtrates twice before concentrating 1. After drying, extract A is obtained;
[0058] ②. The extract A is prepared into granules, beverages or solid beverages by adding diluents and flavoring agents by a conventional preparation process.
[0059] Flavoring agent selects sucralose for use.
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