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Preparation method of chrysanthemum, sophora japonica and green tea beverage for improving eyesight

A production method, green tea technology, applied in tea extraction, tea processing before extraction, etc., can solve problems such as poor eyesight, achieve the effects of improving eye fatigue, enhancing intraocular muscle strength, and increasing sweetness

Inactive Publication Date: 2015-04-29
徐杏杏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, modern people seldom pay attention to eye health care, and do not often drop eye drops to relieve eye fatigue and dryness. Over time, vision will become worse and worse

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The preparation method of the chrysanthemum locust green tea beverage for improving eyesight of the present invention is realized through the following steps:

[0023] a) In parts by weight, weigh 5 parts of dried chrysanthemum, 5 parts of dried Sophora japonica, 10 parts of green tea leaves, and 3 parts of medlar; respectively clean and mix the dried chrysanthemum, dried Sophora japonica, green tea leaves and medlar to obtain mixture A;

[0024] b), leaching; put the mixture A into the leaching device, add deionized water, the ratio of mixture A to deionized water is 1:40; the leaching temperature is controlled at 90°C, and the time is 15 minutes;

[0025] c), filter; remove tea dregs after leaching, cool rapidly, and then filter with industrial filter paper or 200 mesh nylon to obtain mixed solution B;

[0026] d), deployment; add pure water to the mixed solution B, the ratio of mixed solution B to pure water is 1:40; then add 10 parts of honey, 5 par...

Embodiment 2

[0032] The preparation method of the chrysanthemum locust green tea beverage for improving eyesight of the present invention is realized through the following steps:

[0033] a) In parts by weight, weigh 10 parts of dried chrysanthemum, 10 parts of dried Sophora japonica, 15 parts of green tea leaves, and 5 parts of medlar; clean and mix the dried chrysanthemum, dried Sophora japonica, green tea leaves and medlar respectively to obtain mixture A;

[0034] b), leaching; put the mixture A into the leaching device, add deionized water, the ratio of mixture A to deionized water is 1:40; the leaching temperature is controlled at 90°C, and the time is 15 minutes;

[0035] c), filter; remove tea dregs after leaching, cool rapidly, and then filter with industrial filter paper or 200 mesh nylon to obtain mixed solution B;

[0036] d), deployment; add pure water to the mixed solution B, the ratio of mixed solution B to pure water is 1:40; then add 15 parts of honey, 8 parts...

Embodiment 3

[0042] The preparation method of the chrysanthemum locust green tea beverage for improving eyesight of the present invention is realized through the following steps:

[0043] a) In parts by weight, weigh 15 parts of dried chrysanthemum, 15 parts of dried Sophora japonica, 20 parts of green tea leaves, and 8 parts of medlar; clean and mix the dried chrysanthemum, dried Sophora japonica, green tea leaves and medlar respectively to obtain mixture A;

[0044] b), leaching; put the mixture A into the leaching device, add deionized water, the ratio of mixture A to deionized water is 1:40; the leaching temperature is controlled at 90°C, and the time is 15 minutes;

[0045] c), filter; remove tea dregs after leaching, cool rapidly, and then filter with industrial filter paper or 200 mesh nylon to obtain mixed solution B;

[0046] d), deployment; add pure water to the mixed solution B, the ratio of mixed solution B to pure water is 1:40; then add 20 parts of honey, 15 part...

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PUM

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Abstract

The invention discloses a preparation method of chrysanthemum, sophora japonica and green tea beverage for improving eyesight. The method is realized by the following steps: (a) weighing dried chrysanthemum, dried sophora japonica, green tea leaves and wolfberry fruits in parts by weight, and respectively cleaning and evenly mixing the dried chrysanthemum, dried sophora japonica, green tea leaves and wolfberry fruits to obtain a mixture A; (b) leaching, namely putting the mixture A into a leaching device, adding deionized water, and controlling the leaching temperature to be 85-95 DEG C for 10-15 minutes; (c) filtering, namely removing tea residues after leaching, rapidly cooling, and then filtering to obtain a mixed liquid B; (d) blending, namely adding purified water to the mixed liquid B, and then adding honey, sucrose, sorbitol and sodium ascorbate to prepare a mixed liquid C; (e) finely filtering, namely filtering the mixed liquid C, clarifying and removing sediments; (f) heating and filling; (g) sterilizing; and (h) cooling the product which is sterilized in the step g as soon as possible, drying by wiping, labeling and warehousing. The chrysanthemum, sophora japonica and green tea beverage for improving eyesight prepared by the preparation method has the effect of improving eyesight.

Description

technical field [0001] The invention relates to the field of nutrition and health food, in particular to a preparation method of a chrysanthemum locust green tea beverage for improving eyesight. Background technique [0002] In the modern society with more and more electronic products, people use their eyes more and more, especially the office workers who work in front of the computer all day, often have excessive eye use, eye fatigue and dryness, which will affect vision loss. However, modern people seldom pay attention to eye health care, and do not often drop eye drops to relieve eye fatigue and dryness. Over time, vision will become worse and worse. Beverages are drinks that we often drink in our daily life. The present invention proposes a method for making a drink with the effect of improving eyesight. Nutrients are obtained by drinking a drink, thereby alleviating people's eye fatigue, dryness, etc., and improving the eyesight. The effect of health care. Contents o...

Claims

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Application Information

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IPC IPC(8): A23F3/18A23F3/14
Inventor 徐杏杏
Owner 徐杏杏
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