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A kind of Chinese herbal tea with anti-alcoholic effect and preparation method thereof

A technology of traditional Chinese medicine tea and efficacy, which is applied in the directions of medical preparations containing active ingredients, pharmaceutical formulas, tea substitutes, etc., can solve the problems of low treatment efficiency, poor treatment effect, inability to quickly and effectively solve symptoms, etc. Curative effect, good hangover effect

Inactive Publication Date: 2017-06-09
宋淑芹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Technical problem to be solved: Conventional anti-alcoholic tea has low therapeutic efficiency and poor therapeutic effect in treating symptoms such as flushing, rapid heart rate, dizziness, headache, and unsteady gait caused by heavy drinking, and cannot be rapid and effective To solve the symptoms produced by drinking, therefore need a kind of Chinese herbal tea with rescue effect and preparation method thereof

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] (1) pueraria root block is ground into powder with pulverizer, pulverizes to 300 orders, then pueraria root powder is dried, and drying mode is vacuum drying, and temperature is 50 ℃, and vacuum tightness is 5Pa;

[0040] (2) Carry out freeze-drying with salvia miltiorrhiza, chrysanthemum, freeze-drying temperature is-15 ℃, freeze-drying time is 12h, grind after freeze-drying, for subsequent use;

[0041] (3) Grind the dried mung beans into 300 mesh mung bean flour, set aside ；

[0042] (4) The red bayberry meat of fresh red bayberry is separated from the red bayberry core, the red bayberry meat is beaten, the red bayberry core is mashed and then pulverized, the red bayberry pulp and red bayberry powder are mixed evenly, and the vacuum drying after mixing is 60 ° C. , the vacuum degree is 5Pa, which is red bayberry powder;

[0043] (5) Vacuum drying is carried out after mixing three kinds of raw materials of Jin Tiesuo, Gentiana chinensis and Vasong. The vacuum drying...

Embodiment 2

[0046] (1) pueraria root block is ground into powder with pulverizer, pulverizes to 300 orders, then pueraria root powder is dried, and drying mode is vacuum drying, and temperature is 50 ℃, and vacuum tightness is 500Pa;

[0047] (2) Carry out freeze-drying with salvia miltiorrhiza, chrysanthemum, freeze-drying temperature is-15 ℃, freeze-drying time is 12h, grind after freeze-drying, for subsequent use;

[0048] (3) Grind the dried mung beans into 300 mesh mung bean flour, set aside ；

[0049] (4) The red bayberry meat of fresh red bayberry is separated from the red bayberry core, the red bayberry meat is beaten, the red bayberry core is mashed and then pulverized, the red bayberry pulp and red bayberry powder are mixed evenly, and the vacuum drying after mixing is 60 ° C. , the vacuum degree is 50Pa, which is red bayberry powder;

[0050] (5) Vacuum drying is carried out after mixing three kinds of raw materials of Jin Tiesuo, Gentiana chinensis and Vasong, the vacuum dry...

Embodiment 3

[0053] (1) pueraria root piece is pulverized into powder with pulverizer, is pulverized to 300 orders, then pueraria root powder is dried, and the drying mode is vacuum drying, and temperature is 50 ℃, and vacuum degree is 100Pa;

[0054] (2) Carry out freeze-drying with salvia miltiorrhiza, chrysanthemum, freeze-drying temperature is-15 ℃, freeze-drying time is 12h, grind after freeze-drying, for subsequent use;

[0055] (3) Grind the dried mung beans into 300 mesh mung bean flour, set aside ；

[0056](4) the red bayberry meat of fresh red bayberry is separated from the red bayberry core, the red bayberry meat is beaten, and the red bayberry core is mashed and pulverized, and the red bayberry pulp and red bayberry powder are mixed uniformly, vacuum dried after mixing, and the vacuum drying temperature is 60 ° C , the vacuum is 500Pa, which is red bayberry powder;

[0057] (5) Vacuum drying is carried out after mixing three kinds of raw materials of Jin Tiesuo, Gentiana chin...

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Abstract

The invention discloses a Chinese medicinal tea with anti-alcoholic effect. The traditional Chinese medicinal tea with anti-alcoholic effect comprises the following ingredients in parts by weight: 1318 parts of kudzu root, 510 parts of salvia miltiorrhiza, 38 parts of chrysanthemum, 612 parts of mung bean, and 812 parts of red bayberry 614 parts of Jin Tiesuo, 310 parts of Gentiana chinensis, and 713 parts of Vasong. The prepared Chinese herbal tea has the best anti-alcoholic effect, and can quickly and effectively relieve and cure the related symptoms caused by drinking.

Description

technical field [0001] The invention belongs to the field of traditional Chinese medicines, and relates to a traditional Chinese medicinal tea and a preparation method thereof, in particular to a traditional Chinese medicinal tea with anti-alcoholic effect and a preparation method thereof. Background technique [0002] Drunkenness is more harmful. Alcohol can inhibit the respiratory center of the medulla, causing respiratory arrest. In addition, a drop in blood sugar may also be a fatal factor. Long-term heavy drinking can lead to fat accumulation in the liver causing fatty liver, and long-term drinking can cause gastric ulcers. Drunkenness can also lead to atrophy of the cerebral cortex. Drunken people are emotionally agitated, lose their temper, have poor judgment control, are prone to conflicts with others, are sensitive to external stimuli, and have a high crime rate. In addition, drunkenness will cause the drunk to be in a trance and affect work efficiency. There are ...

Claims

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Application Information

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IPC IPC(8): A61K36/537A61P39/02A23F3/34
Inventor 宋淑芹
Owner 宋淑芹
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