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A kind of ginseng fruit herbal tea and preparation method thereof

A technology of ginseng fruit and herbal tea, which is applied in the field of ginseng fruit herbal tea and its preparation, which can solve the problems of affecting the taste of the product, loss of fresh fragrance, damage, etc., and achieve the effects of enhancing qi and blood, improving the taste of taking, and enriching nutrition

Active Publication Date: 2018-06-05
陕西天行健生物化工技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Ginseng fruit is rich in nutrition, has remarkable efficacy, and has a special fragrance, but there is an obvious astringent taste when taken, which affects the taste of its products
Ginseng fruit generally needs to be extracted and concentrated during product development and development, which enriches the functional components of ginseng fruit to a certain extent, but loses or destroys most of its vitamins, amino acids and other nutrients, and also loses its special fragrance.

Method used

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  • A kind of ginseng fruit herbal tea and preparation method thereof
  • A kind of ginseng fruit herbal tea and preparation method thereof

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preparation example Construction

[0027] A preparation method of ginseng fruit herbal tea, comprising the following steps:

[0028] 1) Take the deastringent ginseng fruit fine powder for later use; the deastringent ginseng fruit fine powder is 200-300 meshes; and the preparation method is: deastringent ginseng fruit, peeled, dried, and pulverized into fine powder; the deastringent method is: Dried ginseng fruit, placed in NaHCO with a mass concentration of 10-15% 3 Or in an alkaline solution of 0.2-1% NaOH, keep warm at 30-60°C for 1-6 hours, and perform deastringent treatment; the peeling method is: wash the ginseng fruit after deastringent treatment several times with water, and then rub it until the epidermis Drop off and discard the epidermis; the drying method is: put the peeled ginseng fruit in an oven at a temperature of 50-80°C to dry, or dry it under reduced pressure, or place it in a freeze dryer until the water content is 5-15% The pulverizing method is as follows: the dried ginseng fruit is pulver...

Embodiment 1

[0039] 1) Take the deastringent ginseng fruit fine powder for later use; the deastringent ginseng fruit fine powder is 200-300 meshes; and the preparation method is: deastringent ginseng fruit, peeled, dried, and pulverized into fine powder; the deastringent method is: Dried ginseng fruit, placed in NaHCO with a mass concentration of 10% 3 Or in an alkaline solution of 0.2% NaOH, keep warm at 30°C for 1 hour, and perform deastringent treatment; the peeling method is: wash the ginseng fruit after deastringent treatment with water for several times, then rub until the epidermis falls off, and discard the epidermis The drying method is as follows: the peeled ginseng fruit is placed in a 50°C oven for drying, or dried under reduced pressure, or placed in a freeze dryer until the water content is 5%; the crushing method is: the dried ginseng fruit is placed Pulverize in a pulverizer and sieve to obtain 200-300 mesh powder;

[0040] 2) Take the Houttuynia cordata powder for later u...

Embodiment 2

[0046] 1) Take the deastringent ginseng fruit fine powder for later use; the deastringent ginseng fruit fine powder is 200-300 meshes; and the preparation method is: deastringent ginseng fruit, peeled, dried, and pulverized into fine powder; the deastringent method is: Dried ginseng fruit, placed in NaHCO with a mass concentration of 15% 3 Or in an alkaline solution of 1% NaOH, keep warm at 60°C for 6 hours, and perform deastringent treatment; the peeling method is: wash the ginseng fruit after deastringent treatment with water for several times, then rub until the epidermis falls off, and discard the epidermis The drying method is as follows: the peeled ginseng fruit is placed in an oven with a temperature of 80°C to dry, or dried under reduced pressure, or placed in a freeze dryer until the water content is 15%; the crushing method is: the dried ginseng fruit is placed in Pulverize in a pulverizer and sieve to obtain 200-300 mesh powder;

[0047] 2) Take the Houttuynia cord...

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Abstract

The invention relates to a ginseng fruit herbal tea and a preparation method thereof, comprising the following steps: 1) taking ginseng fruit fine powder after deastringency for standby; 2) taking Houttuynia cordata powder for standby; 3) taking traditional Chinese medicines: rhizoma radix rhizome, Radix Ophiopogon japonicus and Polygonatum Polygonatum , jujube and wolfberry are decocted with water, filtered, and the filtrate is taken to make a concentrated Chinese medicine solution with a concentration of 15-20% for later use; After boiling for 5-15 minutes and filtering, take the filtrate and add white granulated sugar and glucose to prepare it, and finally make ginseng fruit herbal tea. Because ginseng fruit is rich in nutrition, has remarkable efficacy, and has a special fragrance, the astringent taste when taken is removed through deastringent treatment, which improves the taste of taking, and at the same time avoids the destruction of most vitamins, amino acids and other nutrients in ginseng fruit due to extraction and concentration treatment. And retain the special fragrance to enhance its effects of nourishing qi and blood, invigorating the spleen and stomach, promoting body fluid and quenching thirst.

Description

technical field [0001] The invention belongs to the field of health food development, and in particular relates to a ginseng fruit herbal tea and a preparation method thereof. Background technique [0002] Panax ginseng fruit, also known as Juema, Yanshoucao, etc., belongs to the swollen root tuber of Potentilla anserine L in the family Rosaceae. According to "Jingzhu Materia Medica", ginseng fruit is sweet in taste and good in nature. It has the effects of promoting body fluid and quenching thirst, invigorating the spleen and stomach, nourishing qi and blood, astringent and hemostasis, etc. Dimar Tenzin Phuncuo, Jingzhu Materia Medica, Shanghai Science and Technology Press, 1986, 109 pages). Modern chemical composition and pharmacological studies have shown that ginseng fruit contains brackenin and various amino acids, polysaccharides, vitamins and trace elements, which have anti-fatigue, anti-oxidation, anti-hypoxia, and pharmacological effects such as enhancing immunity ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34
Inventor 施春阳李玉婷张华杨文娟曾桥
Owner 陕西天行健生物化工技术有限公司
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