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Solid beverage prepared from cynanchum auriculatum (asclepiadaceae) and ginseng and preparation method

A kind of technology of Pseudomonas auricularia and Pseudomonas genus, which is applied in the field of solid beverages and preparations of Pseudomonas auricola and ginseng, a plant of the genus Pseudomonas auricularia, which can solve the problems of difficulty in use, damage, and loss of nutrition for patients, and achieve the goal of taking and carrying Convenience, expanding the number of people taking it, and high bioavailability

Inactive Publication Date: 2018-07-27
李闯
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Normal people mainly rely on food to provide energy to ensure life activities, but surgery patients often cause tissue damage and destruction due to surgery itself, and also inevitably cause bleeding. Bleeding is a common cause of protein loss in surgical patients. In addition, surgical creation may cause Cause fever in patients after surgery, some operations require wound drainage, drainage of gastric juice, intestinal juice, bile, pancreatic juice, and also cause a large loss of nutrition
The patient may be infected after the operation, and the patient with surgical trauma may further lose nutrients in the body, resulting in excessive consumption of nutrients
[0003] At present, nutrient solution is used for liquid injection, but the injection requires the professional injury of professional medical workers, and it is difficult to use for patients recovering at home

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The preparation method of the solid beverage of the ginseng plant of the genus Auricularia velvetvine of the genus Auricularia pachyrhiza comprises the following steps:

[0022] (1) Add 9 times the water of each mass to the plant Auricularia auricularia and Ginseng, decoct 3 times for 2 hours each time, filter, combine the filtrates, and concentrate to 75°C. Density is 1.08, respectively spray-dried to obtain Auricularia pachyrhiza extract and ginseng extract;

[0023] (2) According to the mass percentage: 3% of the extract of Auricularia auricularia of Ascariaceae velvet, 0.8% of ginseng extract, 0.8% of β-carotene, 0.8% of lycopene, 0.08% of riboflavin, natural 1% vitamin E, 2% protein powder, and maltodextrin as the balance; mix, add edible alcohol with a volume concentration of 70% to make granules, which is a solid beverage of Pseudomonas auricularia ginseng, a plant of the family Ascariaceae.

Embodiment 2

[0025] The preparation method of the solid beverage of the ginseng plant of the genus Auricularia velvetvine of the genus Auricularia pachyrhiza comprises the following steps:

[0026] (1) Add 8 times the mass of water to the plants of the family Ascariaceae and ginseng, and add 8 times the water of each, decocting 5 times, each decocting for 1 hour, filtering, combining the filtrates, and concentrating to 75 ° C. Density is 1.08, respectively spray-dried to obtain Auricularia pachyrhiza extract and ginseng extract;

[0027] (2) According to the mass percentage: 2% of the extract of Auricularia auricularia of Ascariaceae velvet vine, 1% of ginseng extract, 0.5% of β-carotene, 1% of lycopene, 0.05% of riboflavin, natural 1.5% vitamin E, 1% protein powder, and maltodextrin as the balance; mix, add edible alcohol with a volume concentration of 70% to make granules, and it is a solid drink of Pseudomonas auricularia ginseng of the genus Auricularia velvet.

Embodiment 3

[0029] The preparation method of the solid beverage of the ginseng plant of the genus Auricularia velvetvine of the genus Auricularia pachyrhiza comprises the following steps:

[0030] (1) Add water 10 times the weight of each of the plants of the genus Pseudomonas auricularia and Ginseng, decoct 2 times for 3 hours each time, filter, combine the filtrates, and concentrate to 75 ° C. Density is 1.08, respectively spray-dried to obtain Auricularia pachyrhiza extract and ginseng extract;

[0031] (2) According to the mass percentage: 4% of the extract of Auricularia auricularia of Ascariaceae, ginseng extract, 0.5% of ginseng extract, 1% of β-carotene, 0.5% of lycopene, 0.1% of riboflavin, natural 0.5% vitamin E, 3% protein powder, and maltodextrin as the balance; mix, add edible alcohol with a volume concentration of 70% to make granules, which is a solid drink of Pseudomonas auricularia ginseng of the genus Auricularia chinensis.

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Abstract

The invention discloses a solid beverage prepared from cynanchum auriculatum (asclepiadaceae) and ginseng and a preparation method. The preparation method comprises the following steps: (1) water is added to each of the cynanchum auriculatum (asclepiadaceae) and the ginseng, decoction and filtration are performed, filtrates are mixed and concentrated, spray drying is performed, and a cynanchum auriculatum (asclepiadaceae) extract and a ginseng extract are obtained; (2) the following components are weighed in percentage by mass: the cynanchum auriculatum (asclepiadaceae) extract, the ginseng extract, beta-carotene, lycopene, riboflavin, natural vitamin E, protein powder and the balance of maltodextrin; granules are prepared from the materials by mixing, and the solid beverage prepared fromthe cynanchum auriculatum (asclepiadaceae) and the ginseng is obtained. The solid beverage is applicable to nutritional supplement of patients with various diseases and pre-operation and post-operation patients as well as daily dietary nutrition supplement of normal people and teenagers in development and growth stages.

Description

technical field [0001] The invention belongs to the field of food, and relates to a solid beverage of Auricularia ginseng, a plant of the family Ascariaceae, and a preparation method thereof. Background technique [0002] Normal people mainly rely on food to provide energy to ensure life activities, but surgery patients often cause tissue damage and destruction due to surgery itself, and also inevitably cause bleeding. Bleeding is a common cause of protein loss in surgical patients. In addition, surgical creation may cause It causes fever in patients after surgery, and some operations require wound drainage to drain gastric juice, intestinal juice, bile, and pancreatic juice, which also causes a large loss of nutrition. The patient may be infected after the operation, and the patient with surgical trauma may further lose nutrients in the body, resulting in excessive consumption of nutrients. [0003] At present, the nutrient solution is used for liquid injection, but the in...

Claims

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Application Information

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IPC IPC(8): A23L2/395A23L2/52A23L2/66A23L33/10A23L33/105A23L33/15A23L33/17
CPCA23L2/395A23L2/52A23L2/66A23L33/10A23L33/105A23L33/15A23L33/17A23V2002/00A23V2200/30A23V2250/21A23V2250/2124A23V2250/211A23V2250/213A23V2250/712A23V2250/54A23V2250/7044
Inventor 李闯
Owner 李闯
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