Medicated diet for conditioning constitution of qi stagnation and preparation method thereof
A technology for qi stagnation constitution and medicated diet, which is applied in the field of traditional Chinese medicinal diet composition, can solve the problems of difficult adherence of patients, poor efficacy of pills, complicated taking and the like, and achieves the effects of unique formula, convenient taking and good taste.
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Embodiment 1
[0020] Raw material ratio (by weight): 3790g jujube, 300g roasted astragalus, 60g ginseng, 90g atractylodes rhizome, 60g atractylodes atractylodes, 125g poria cocos, 125g fried malt, 65g bupleurum, 65g cinnamon sticks, 80g Cyperus cyperi, 65g turmeric, bergamot 65g, Citron 65g, Mint 45g, Albizia Julibrissin 90g, Rose 45g, Radix Glycyrrhizae 60g, Salvia miltiorrhiza 100g, Paeoniae Alba 105g, Angelica 60g, Ligusticum chuanxiong 65g, Lily 90g, Campanulaceae 65g, Woody fragrance 45g, Citrus aurantium 65g, Amomi 45g, Corydalis 65g, Lycium barbarum 90g, Eucommia 65g, Raspberry 90g, Stir-fried coix seed 195g, Achyranthes bidentata 105g, Gardenia 65g, Tempeh 90g, Zhuru 75g, Eupatorium 125g, Ginger 65g, Cumin 45g, Hemp Kernel 125g, brown sugar 2160g, corn starch syrup 1620g.
[0021] Preparation of corn starch syrup: choose fresh, plump and mature air-dried corn, remove impurities, crush into small granules, add water according to the ratio of corn:water=1:5 by weight, soak in warm wat...
Embodiment 2
[0032] Raw material ratio (by weight): 4930g jujube, 300g sunburned astragalus, 60g ginseng, 90g Atractylodes macrocephala, 60g atractylodes atractylodes, 125g poria cocos, 125g fried malt, 65g bupleurum, 65g cassia twig, 80g Cyperus cyperi, 65g turmeric, bergamot 65g, Citron 65g, Mint 45g, Albizia Julibrissin 90g, Rose 45g, Radix Glycyrrhizae 60g, Salvia miltiorrhiza 100g, Paeoniae Alba 105g, Angelica 60g, Ligusticum chuanxiong 65g, Lily 90g, Campanulaceae 65g, Woody fragrance 45g, Citrus aurantium 65g, Amomi 45g, Corydalis 65g, Lycium barbarum 90g, Eucommia 65g, Raspberry 90g, Stir-fried coix seed 195g, Achyranthes bidentata 105g, Gardenia 65g, Tempeh 90g, Zhuru 75g, Eupatorium 125g, Ginger 65g, Cumin 45g, Hemp Kernel 125g, brown sugar 2810g, corn starch syrup 2110g.
[0033] Preparation of corn starch syrup: Use corn starch and amylase to convert starch syrup with a Baume degree of 20-30°Bé.
[0034] Product preparation method is with embodiment 1.
Embodiment 3
[0036] Raw material ratio (by weight): 2920g jujube, 300g roasted astragalus, 60g ginseng, 90g Atractylodes macrocephala, 60g atractylodes atractylodes, 125g poria cocos, 125g fried malt, 65g bupleurum, 65g cinnamon sticks, 80g Cyperus cyperi, 65g turmeric, bergamot 65g, Citron 65g, Mint 45g, Albizia Julibrissin 90g, Rose 45g, Radix Glycyrrhizae 60g, Salvia miltiorrhiza 100g, Paeoniae Alba 105g, Angelica 60g, Ligusticum chuanxiong 65g, Lily 90g, Campanulaceae 65g, Woody fragrance 45g, Citrus aurantium 65g, Amomi 45g, Corydalis 65g, Lycium barbarum 90g, Eucommia 65g, Raspberry 90g, Stir-fried coix seed 195g, Achyranthes bidentata 105g, Gardenia 65g, Tempeh 90g, Zhuru 75g, Eupatorium 125g, Ginger 65g, Cumin 45g, Hemp Kernel 125g, brown sugar 1660g, sweet potato starch syrup 1250g.
[0037] Preparation of sweet potato starch syrup: use sweet potato starch and amylase to convert starch syrup with a Baume degree of 20-30°Bé.
[0038] Product preparation method is with embodiment 1...
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