Four-process wolfberry and preparation method thereof

A technology of wolfberry and wolfberry, applied in the field of beverages, can solve the problems of high cost, poor nutritional value, and single function, and achieve the effects of convenient drinking, enhancing immunity, and relieving physical fatigue

Active Publication Date: 2019-04-12
湖南大诚中药生物有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the above-mentioned technical problems of single function, poor nutritional value and high cost in the existing four-process wolfberry, the present invention provides a four-process wolfberry with multiple functions, high nutritional value and low cost and its preparation method

Method used

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  • Four-process wolfberry and preparation method thereof
  • Four-process wolfberry and preparation method thereof
  • Four-process wolfberry and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The components and weight proportions of the four-process Lycium barbarum are:

[0027]

[0028]

[0029] see figure 1 , is a flow chart of the steps of a preferred embodiment of the preparation method of four-process wolfberry provided by the present invention. The preparation method of the four-process wolfberry comprises the following steps:

[0030] Step S1, preparation of bellflower and American ginseng extracts;

[0031] Specifically, wash 5g bellflower and 5g American ginseng, dry and grind them into powder, pass through a 50-60 mesh sieve, add water, cook at 80-90 degrees for 50-60 minutes, cool to room temperature, and let stand After 1-2 hours, take the supernatant to obtain the extracts of Platycodon grandiflorum and American ginseng;

[0032] Step S2, preparation of sour plum soup extract;

[0033] Specifically, pour 4g of black plum, 5g of hawthorn, and 3g of licorice into water to wash, soak for 0.5h, add water and heat to boiling, then heat with...

Embodiment 2

[0044] The components and weight proportions of the four-process Lycium barbarum are:

[0045]

[0046] see figure 1 , is a flow chart of the steps of a preferred embodiment of the preparation method of four-process wolfberry provided by the present invention. The preparation method of the four-process wolfberry comprises the following steps:

[0047] Step S1, preparation of bellflower and American ginseng extracts;

[0048] Specifically, wash 7g platycodon grandiflora and 7g American ginseng, dry and grind them into powder, pass through a 50-60 mesh sieve, add water, cook for 50-60 minutes at a temperature of 80-90 degrees, cool to room temperature, and let stand After 1-2 hours, take the supernatant to obtain the extracts of Platycodon grandiflorum and American ginseng;

[0049] Step S2, preparation of sour plum soup extract;

[0050] Specifically, pour 6g of ebony plum, 6g of hawthorn, and 4g of licorice into water to wash, soak for 0.5h, add water and heat to boilin...

Embodiment 3

[0061] The components and weight proportions of the four-process Lycium barbarum are:

[0062]

[0063]

[0064] see figure 1 , is a flow chart of the steps of a preferred embodiment of the preparation method of four-process wolfberry provided by the present invention. The preparation method of the four-process wolfberry comprises the following steps:

[0065] Step S1, preparation of bellflower and American ginseng extracts;

[0066] Specifically, wash 9g bellflower and 9g American ginseng, dry and grind them into powder, pass through a 50-60 mesh sieve, add water, cook at 80-90 degrees for 50-60 minutes, cool to room temperature, and let stand After 1-2 hours, take the supernatant to obtain the extracts of Platycodon grandiflorum and American ginseng;

[0067] Step S2, preparation of sour plum soup extract;

[0068] Specifically, pour 8g of black plum, 7g of hawthorn, and 5g of licorice into water to wash, soak for 0.5h, add water and heat to boiling, then heat with...

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Abstract

The invention provides four-step prepared Chinese wolfberry fruits. The four-step prepared Chinese wolfberry fruits are prepared from, by weight, 10-20 parts of Chinese wolfberry fruits, 10-20 parts of chrysanthemum flowers, 10-20 parts of green tea, 5-9 parts of platycodon roots, 5-9 parts of American ginseng, 4-8 parts of dark plums, 5-7 parts of hawthorn fruits, 3-5 parts of licorice roots, 1-3 parts of citric acid, 1-3 parts of sweetening agent, 1-3 parts of bacteriostatic agent and 200-400 parts of water. The invention also provides a preparation method of the four-step prepared Chinese wolfberry fruits. Functions of all the adopted Chinese medicinal materials are perfected and complemented, drinking is convenient, and Chinese wolfberry fruits, chrysanthemum flowers, green tea and American ginseng have the effects of clearing the liver and improving eyesight and can relieve physical fatigue, enhance immunity and delay aging.

Description

technical field [0001] The invention relates to the technical field of beverages, in particular to a four-process wolfberry and a preparation method thereof. Background technique [0002] Traditional Chinese medicine health drinks first appeared in the form of medicinal wine, also known as "wine medicine", which has a history of thousands of years in my country and has a wide variety. At present, traditional Chinese medicine health drinks include tea, fruit juice drinks, solid drinks, dairy products, dairy products and other types, among which tea, fruit juice drinks and solid drinks are in the majority. In the prior art, there are too many medicinal ingredients in the traditional Chinese medicine health drink, which leads to generally large side effects of the traditional Chinese medicine health drink, and it is not suitable for long-term drinking. This may be because there are too many types of raw materials used in traditional Chinese medicine health beverages, and the m...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/60A23L2/52
CPCA23L2/02A23L2/52A23L2/60A23V2002/00A23V2250/6422A23V2250/628A23V2200/302A23V2200/324A23V2200/30
Inventor 廖丽萍
Owner 湖南大诚中药生物有限责任公司
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