Method for making nutrition and health care schisandra chinensis beverage

A technology of Schisandra chinensis and beverages, which is applied to the functions of food ingredients, food ingredients, food ingredients containing natural extracts, etc., can solve the problems of lack of lung-moistening and cough-relieving beverages and can not meet the needs, etc., and achieves a simple and easy preparation process and strong inhibition. effect, good bacteriostatic effect

Pending Publication Date: 2018-05-25
DALIAN NATIONALITIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few schisandra nourishing lung and cough-relieving drinks on the market, which cannot meet the demand

Method used

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  • Method for making nutrition and health care schisandra chinensis beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Weigh raw materials according to the number of parts: 20 parts of schisandra, 20 parts of lily, 8 parts of licorice, 15 parts of perilla seed, 300 parts of pear;

[0027] (2) adding Schisandra chinensis into pure water at 25°C with 10 times its mass and soaking for 15 minutes to obtain soaking solution A;

[0028] (3) Add the lily to 10 times its weight in pure water at 25°C and soak for 15 minutes to obtain soaking solution B;

[0029] (4) adding licorice root to 25°C pure water 20 times its mass and soaking it for 15 minutes to obtain soaking liquid C;

[0030] (5) After mixing soaking liquid A, soaking liquid B, and soaking liquid C, heat to 95° C., boil at constant temperature for 40 minutes, and filter to obtain clear liquid A and filter residue A;

[0031] (6) Add the filter residue A to 5 times its mass of pure water, heat to 95°C, boil at a constant temperature for 20 minutes, and filter to obtain clear liquid B and filter residue B;

[0032] (7) Add the f...

Embodiment 2

[0037] (1) Weigh raw materials according to the number of parts: 25 parts of schisandra, 25 parts of lily, 10 parts of licorice, 20 parts of perilla seed, 600 parts of pear;

[0038] (2) adding Schisandra chinensis into pure water at 25°C with 10 times its mass and soaking for 15 minutes to obtain soaking solution A;

[0039] (3) Add the lily to 10 times its weight in pure water at 25°C and soak for 15 minutes to obtain soaking solution B;

[0040] (4) adding licorice root to 25°C pure water 20 times its mass and soaking it for 15 minutes to obtain soaking liquid C;

[0041] (5) After mixing soaking liquid A, soaking liquid B, and soaking liquid C, heat to 95° C., boil at constant temperature for 40 minutes, and filter to obtain clear liquid A and filter residue A;

[0042] (6) Add the filter residue A to 5 times its mass of pure water, heat to 100°C, boil at a constant temperature for 20 minutes, and filter to obtain clear liquid B and filter residue B;

[0043] (7) Add the...

Embodiment 3

[0048] (1) Weigh raw materials according to the number of parts: 25 parts of schisandra, 25 parts of lily, 8 parts of licorice, 20 parts of perilla, 600 parts of pear;

[0049] (2) adding Schisandra chinensis into pure water at 25°C with 10 times its mass and soaking for 15 minutes to obtain soaking solution A;

[0050] (3) Add the lily to 10 times its weight in pure water at 25°C and soak for 15 minutes to obtain soaking solution B;

[0051] (4) adding licorice root to 25°C pure water 20 times its mass and soaking it for 15 minutes to obtain soaking solution C;

[0052] (5) After mixing soaking liquid A, soaking liquid B, and soaking liquid C, heat to 95° C., boil at constant temperature for 40 minutes, and filter to obtain clear liquid A and filter residue A;

[0053] (6) Add the filter residue A to 5 times its mass of pure water, heat to 100°C, boil at a constant temperature for 20 minutes, and filter to obtain clear liquid B and filter residue B;

[0054] (7) Add the fil...

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Abstract

The invention relates to the technical field of health foods and particularly relates to a method for making a nutrition and health care schisandra chinensis beverage. According to the main technicalscheme, the method comprises the following steps: weighing raw materials, firstly soaking three raw materials such as schisandra chinensis, lily and liquorice, mixing the soaking solution, heating andextracting for 40-50 minutes, filtering to obtain a clear liquor and filter residues, extracting the filter residues again, mixing the clear liquor to obtain the filtrate, so as to obtain the nutrition and health care schisandra chinensis beverage. The schisandra chinensis beverage prepared by the method disclosed by the invention is capable of effectively treating chronic cough, asthenic dyspneaand cough caused by dryness, is mellow in taste and long in aftertaste, is not added with any preservative, accords with the consumption concept of modern people and has wide market prospects. Moreover, the preparation process is simple and feasible, the used equipment is conventional, and the preparation cost is low.

Description

technical field [0001] The invention relates to a preparation method of a nutritional and health-care schisandra drink, which belongs to the technical field of health food. Background technique [0002] Schisandra chinensis was first recorded in "Shen Nong's Materia Medica". It is warm in nature, sour in taste, and contains a variety of chemical components, mainly including lignin, volatile oil, polysaccharides, organic acids, vitamins, etc. Schisandra chinensis has the effects of nourishing qi and kidney, calming the nerves, calming the mind, promoting body fluid and constricting sweat, etc. Studies in recent years have shown that the volatile oil of Schisandra chinensis has antitussive effect, and its main components are terpenoids, mainly sesquiterpenoids. At the same time, the acidic components of Schisandra chinensis also have expectorant and antitussive effects. At present, there are few Schisandra chinensis drinks for nourishing the lungs and relieving coughs on the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/04A23L2/60A23L2/42A23L33/105A23L33/125
CPCA23L2/02A23L2/04A23L2/42A23L2/60A23L33/105A23L33/125A23V2002/00A23V2200/314A23V2200/30A23V2250/21A23V2200/10
Inventor 胡文忠宋卤哲木热地力·阿布都赛米王倩影孙小渊
Owner DALIAN NATIONALITIES UNIVERSITY
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