Pyrus pashia food retention removing tea and production method

A technology of eliminating accumulation and chuan pear, applied in the field of chuan pear eliminating accumulation tea, to achieve the effect of convenient storage, long aftertaste and easy absorption

Inactive Publication Date: 2016-03-02
HARBIN LINGDAN HONGYUN TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in today's life, due to the intense work rhythm, too tight eating time, overeating and unhealthy junk food, it has serious damage to the stomach

Method used

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  • Pyrus pashia food retention removing tea and production method

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: It is applicable to the crowd with dizziness and no sweat.

[0021] The range of weight proportions for preparing Chuanli Xiaoji tea of ​​the present invention is: 10-30 parts of Chuanli, 10-30 parts of Rosa roxburghii, 10-30 parts of Shidoulan, 10-30 parts of Gaolu, 10-30 parts of black pearl yam, 10-30 parts of chrysanthemum chrysanthemum, 10-30 parts of chrysanthemum chrysanthemum, and 10-30 parts of green tea.

Embodiment 2

[0022] Embodiment 2: suitable for people with vomiting and loss of appetite.

[0023] The preferred weight ratio range for preparing Chuanli Xiaoji tea of ​​the present invention is: 10-25 parts of Chuanli pear, 10-25 parts of Rosa roxburghii, 10-25 parts of Shidoulan, 10-25 parts of Gaolu, 10-25 parts of black pearl yam , 10-25 parts of moss raw Artemisia annua, 10-25 parts of Chrysanthemum chrysanthemum, and 10-25 parts of green tea.

Embodiment 3

[0024] Embodiment 3: suitable for people with low fever and heart palpitations.

[0025] The optimal weight ratio range for preparing the Chuanli Xiaoji tea of ​​the present invention is: 15 parts of Chuanli pear, 15 parts of Rosa roxburghii, 15 parts of Shidoulan, 15 parts of Gaolu, 15 parts of Heizhuya yam, 15 parts of moss-born horse sage, and 15 parts of Chrysanthemum chrysanthemum. 15 servings of green tea.

[0026] The above-mentioned components are made into the production method of Chuanli Xiaoji tea of ​​the present invention. The main process flow is: material selection, cutting, mixing, kneading, drying, sterilizing, bagging; wherein, A, material selection, according to raw materials Proportion by weight, select raw materials that meet the national health and quality standards, such as Chuan pear, Rosa roxburghii, Shidoulan, Gao Lu, black pearl yam, moss sage wormwood, chrysanthemum chrysanthemum, and green tea for later use; B, cut into pieces, and separate t...

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PUM

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Abstract

The invention provides pyrus pashia food retention removing tea. Main raw materials include pyrus pashia, rosa roxburghii tratt, bulbophyllum radiatum, largeleaf tea, dioscorea melanophyma, pedicularis muscicola, crowndaisy chrysanthemum and green tea. The main technological process of a production method of the pyrus pashia food retention removing tea comprises material selection, dicing, mixing, rolling, drying, sterilizing and bagging. The pyrus pashia food retention removing tea has the effects of removing food retention, easing mental anxiety and the like, has the advantages of being delicious in taste, convenient to use, pure natural, free of toxic and side effects and the like, and is suitable for being drunk by people living at home or in a travel.

Description

Technical field: [0001] The invention relates to the field of food health care, in particular to a Sichuan pear Xiaoji tea. Background technique: [0002] The stomach is like a cloth bag, located in the upper left abdominal cavity of people. It is the largest part of the digestive tract, connecting the cardia and esophagus on the upper side, and the pyloric duodenum on the lower side. There are many bumpy mucous membranes on the inner surface of the stomach, like hills and valleys. When filled with food, the mucous membrane expands, allowing food to have a larger surface area in contact with the stomach. However, in today's life, due to the intense work rhythm, too tight eating time, overeating and unhealthy junk food, there are serious damages to the stomach. The chewing time of food in the mouth is very important, because we not only need to chew the food when chewing, but also the saliva secreted by the salivary glands contains a lot of digestive enzymes, which are m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A61K36/898A61P1/14
Inventor 金钟学
Owner HARBIN LINGDAN HONGYUN TEA
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