Kudzuvine root tea with effects of clearing heat and diminishing inflammation

A technology of kudzu root tea and probiotics, which is applied in the field of beverages, can solve the problems of reducing the content of functional active ingredients of kudzu root tea raw materials, increasing the utilization rate of active ingredients such as cellulose, and reducing the nutritional and health functions of beverages, so as to improve the health of the host and improve Immunity, the effect of improving micro-ecological balance

Inactive Publication Date: 2018-08-21
湖北绿珍生态农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this invention, heat-clearing and detoxifying licorice, honeysuckle, Prunella vulgaris, etc. are combined with puerarin flavonoids and puerarin, which have the effect of improving blood circulation in the brain. Starch, amylase reduces the starch content in Pueraria lobata root, and then ferments through bacterial powder to increase the utilization rate of active ingredients such as cellulose. After many steps, the content of functional active ingredients in Pueraria lobata root tea raw materials is greatly reduced, causing damage to medicinal materials. In addition, the function of the bacteria powder used is unknown, and the actual fermentation efficiency is unknown.

Method used

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  • Kudzuvine root tea with effects of clearing heat and diminishing inflammation
  • Kudzuvine root tea with effects of clearing heat and diminishing inflammation

Examples

Experimental program
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Effect test

Embodiment 1

[0038] A kudzu root tea with antipyretic and anti-inflammatory functions. The distribution ratio of each component is: 30 g of kudzu root, 30 g of water chestnut, 5 g of corn silk, 10 g of ginger, 1 g of xylo-oligosaccharide, and 20 g of probiotic powder, and the probiotic powder contains 6 mg of lecithin. Prepared by the following method:

[0039] S1. Preparation of kudzu root slices: a. selected kudzu root with a length of 10-50 cm, cleaned, peeled, and cut into sheets of about 6 mm; b. blanching: using a steam sterilizer at a temperature of 95°C for 1-50 cm. 2min; c. Barbecue: equipment, oven, temperature 180°C, time 20min; d. Roasted tea: use firewood to fry tea until the tea just returns to color and does not return to the pot; e. Sieve, select less than 20 mesh and greater than 50 mesh Pueraria lobata slices; f. drying: hot air is used for fluidized drying during production, the temperature is 100°C, and the time is 20-30 minutes; g. sterilization is reserved for future ...

Embodiment 2

[0045] A kudzu root tea with antipyretic and anti-inflammatory functions, the distribution ratio of each component is: 40g of kudzu root, 20g of water chestnut, 10g of corn silk, 20g of ginger, 2g of xylooligosaccharide, 40g of probiotic powder, and the probiotic powder contains 12mg of lecithin. Prepared by the following method:

[0046] S1. Preparation of kudzu root slices: a. selected kudzu root with a length of 10-50 cm, cleaned, peeled, and cut into sheets of about 6 mm; b. blanching: using a steam sterilizer at a temperature of 95°C for 1-50 cm. 2min; c. Barbecue: equipment, oven, temperature 180°C, time 20min; d. Roasted tea: use firewood to fry tea until the tea just returns to color and does not return to the pot; e. Sieve, select less than 20 mesh and greater than 50 mesh Pueraria lobata slices; f. drying: hot air is used for fluidized drying during production, the temperature is 100°C, and the time is 20-30 minutes; g. sterilization is reserved for future use.

[0...

Embodiment 3

[0052] A kudzu root tea with antipyretic and anti-inflammatory functions, the distribution ratio of each component is: 35g of kudzu root, 25g of water chestnut, 8g of corn silk, 15g of ginger, 2g of xylo-oligosaccharide, and 30g of probiotic powder, and the probiotic powder contains 9mg of lecithin. Prepared by the following method:

[0053] S1. Preparation of kudzu root slices: a. selected kudzu root with a length of 10-50 cm, cleaned, peeled, and cut into sheets of about 6 mm; b. blanching: using a steam sterilizer at a temperature of 95°C for 1-50 cm. 2min; c. Barbecue: equipment, oven, temperature 180°C, time 20min; d. Roasted tea: use firewood to fry tea until the tea just returns to color and does not return to the pot; e. Sieve, select less than 20 mesh and greater than 50 mesh Pueraria lobata slices; f. drying: hot air is used for fluidized drying during production, the temperature is 100°C, and the time is 20-30 minutes; g. sterilization is reserved for future use.

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Abstract

The invention discloses kudzuvine root tea with effects of clearing heat and diminishing inflammation and relates to the field of drinks. The kudzuvine root tea comprises the components as follows: 30-40 g of kudzuvine roots, 20-30 g of water chestnuts, 5-10 g of corn stigma, 10-20 g of fresh ginger, 1-2 g of xylooligosaccharide and 20-40 g of probiotic powder. The prepared kudzuvine root tea is convenient to make, comprises multiple scientifically matched components, has the effects of clearing heat and diminishing inflammation and can effectively improve the micro-ecological balance of hosts, enhance immunity of hosts and improve health of hosts.

Description

technical field [0001] The invention relates to the field of beverages, in particular to an antipyretic and anti-inflammatory kudzu root tea. Background technique [0002] Pueraria lobata is the root of the genus Pueraria lobata in the leguminous family. It tastes sweet, pungent, and cool. In 2002, the Ministry of Health of my country officially announced that kudzu root is a plant with the same origin of medicine and food, which can be used in the research and development of functional health food and new drugs. Pueraria lobata is rich in resources in my country, and most of them are processed into Pueraria lobata tea, Pueraria lobata powder and other series of products to the market. In the prior art, although there are kudzu root and multiple nutritional components, such as Gastrodia elata, herb, Chinese wolfberry, salvia miltiorrhiza, walnut, lotus leaf, cassia seed and other compound teas, usually only consider whether they contain nutritional elements; or sensory funct...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34A61K36/9068A61P29/00A61P37/04A61P31/00A61K31/702A61K31/685A61K35/744A61K35/747A61K35/745
CPCA23F3/34A61K31/685A61K31/702A61K35/744A61K35/745A61K35/747A61K36/488A61K36/89A61K36/899A61K36/9068A61K2236/19A61P29/00A61P31/00A61P37/04A61K2300/00
Inventor 张锦涛
Owner 湖北绿珍生态农业开发有限公司
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