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American eleutherine rhizome drink with function of reducing hypertension, hyperglycemia and hyperlipidemia, and preparation method of American eleutherine rhizome drink

A technology for reducing three highs and shallots, which is applied to medical preparations containing active ingredients, functions of food ingredients, and pharmaceutical formulas, etc., can solve problems such as difficult repair of physiological system load organs, damage to human health, and exacerbation of patients, etc., to achieve Easy to control, easy to promote, and achieve the effect of promotion

Active Publication Date: 2018-03-30
广州红百合健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the treatment of "three highs" generally adopts western medicine, usually surgery or western medicine. Although the patient's blood lipid and blood sugar can be controlled, it is only temporary and requires continuous taking of western medicine to maintain it, which aggravates the patient's physiological system. The load and cause irreparable damage to the patient's organs, and the drug residues in the body will also damage the health of the human body

Method used

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  • American eleutherine rhizome drink with function of reducing hypertension, hyperglycemia and hyperlipidemia, and preparation method of American eleutherine rhizome drink

Examples

Experimental program
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Effect test

preparation Embodiment 1

[0040] (1) Preparation of shallot extract: adding 5kg shallot to 8 times the mass fraction of shallot dry weight in the ethanol solution of 70%, heating and refluxing and extracting for 2 hours with a reflux tank, and collecting the filtrate by filtration. The filtrate is distilled with a distillation tower to reclaim alcohol until the alcohol content in the obtained shallot extract is 0.04%, that is, to obtain the shallot extract;

[0041] (2) prepare Guangxi sweet tea extract: 0.5kg moisture content is the dry Guangxi sweet tea leaves of 8% by weight as raw material and add weight in the water that is 100 times of dry Guangxi sweet tea weights, then heating and reflux extracts 2 times with a reflux tank, every time The extraction time is 1 hour, and the filtrate is filtered and combined to obtain the Guangxi sweet tea extract;

[0042] (3) Preparation of red onion drink: 70kg of the Guangxi sweet tea extract prepared in step (2) was sterilized by moist heat at 120° C. for 10...

preparation Embodiment 2

[0044] (1) Preparation of shallot extract: 5kg shallots are added to 70% ethanol solution with a mass fraction of 9 times the dry weight of shallots, heated to reflux and extracted for 2 hours with a reflux tank, and the filtrate is collected by filtration. The filtrate is distilled with a distillation tower to reclaim alcohol until the alcohol content in the obtained shallot extract is 0.04%, that is, to obtain the shallot extract;

[0045] (2) prepare Guangxi sweet tea extract: 0.5kg moisture content is the dry Guangxi sweet tea leaves of 8% by weight as raw material and add weight to be the water of 110 times of dry Guangxi sweet tea weights, heat and reflux subsequently and extract 2 times with reflux tank, every time The extraction time is 1 hour, and the filtrate is filtered and combined to obtain the Guangxi sweet tea extract;

[0046] (3) Prepare red onion drink: sterilize 80 kg of the Guangxi sweet tea extract prepared in step (2) by damp heat for 10 minutes at a temp...

preparation Embodiment 3

[0048] (1) Preparation of shallot extract: 4kg shallots are added by weight to 10 times the mass fraction of shallot dry weight in the ethanol solution of 70%, then heated to reflux and extracted for 2 hours with a reflux tank, and the filtrate was collected by filtration, and then The filtrate is distilled with a distillation tower to reclaim alcohol until the alcohol content in the obtained shallot extract is 0.04%, that is, to obtain the shallot extract;

[0049] (2) preparation of Guangxi sweet tea extract: 0.5kg moisture content is the dry Guangxi sweet tea leaves of 8% by weight as raw material, adding weight is the water of 120 times of dry Guangxi sweet tea weights, then heated and refluxed to extract 2 times with a reflux tank, each time The extraction time is 1 hour, and the filtrate is filtered and combined to obtain the Guangxi sweet tea extract;

[0050] (3) Preparation of red onion drink: 80kg of the Guangxi sweet tea extract prepared in step (2) was sterilized b...

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Abstract

The invention relates to American eleutherine rhizome drink with a function of reducing hypertension, hyperglycemia and hyperlipidemia, and a preparation method of the American eleutherine rhizome drink. The American eleutherine rhizome drink is prepared from American eleutherine rhizome extract, Guangxi sweet tea extract and water. By utilizing the phytochemical components of American eleutherinerhizome, the drink provided by the invention has the characteristic of reducing the hypertension, the hyperglycemia and the hyperlipidemia; furthermore, by combining the non-nutritive characteristicof high-sweetness rubusoside contained in Guangxi sweet tea, the drink product, which takes the American eleutherine rhizome extract as a main component for reducing the hypertension, the hyperglycemia and the hyperlipidemia and uses the Guangxi sweet tea extract as a sweetening agent, is prepared. The drink is high in flavonoid content and low in calorific value, thus being especially suitable for patients with the hypertension, the hyperglycemia and the hyperlipidemia; the drink is especially suitable for the patients with the hyperglycemia; furthermore, the drink is also especially suitablefor patients with cardiovascular and cerebrovascular diseases. In addition, the drink provided by the invention is completely prepared from natural edible plants, thus being free from safety risk.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a red onion beverage with the function of reducing three high levels, and also relates to a preparation method of the shallot beverage. Background technique [0002] In recent years, due to the improvement of people's living standards, the diet structure has undergone significant changes, and beverages have become indispensable in the field of daily consumption. However, the common beverages on the market are usually sweet, and the sweetness contained in them Taste substances are mainly sugars, such as sucrose, glucose, lactose, etc. Although carbohydrates can be used as energy substances for the human body, and can mask the bad smell in beverages to make beverages have a comfortable taste, carbohydrates have also brought new problems to consumers in modern society. Among them, "three high disease is the most common health problem. [0003] "Three highs" ref...

Claims

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Application Information

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IPC IPC(8): A61K36/88A61P3/06A61P3/10A61P9/12A23L2/52A23L33/105
CPCA23L2/52A23V2002/00A61K36/185A61K36/88A61K2236/331A61K2236/333A61K2236/39A23L33/105A61K2300/00A23V2200/328A23V2200/30A23V2250/21
Inventor 王红星
Owner 广州红百合健康科技有限公司
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