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Health-care food capable of preventing and treating laryngopharyngitis and making method of health-care food

A technology for sore throat and functional food, which is applied in the directions of food ingredients, food forming, and oil-containing food ingredients to achieve obvious effects, fast onset, and improved taste.

Inactive Publication Date: 2018-11-16
于晓
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The selected dosage form can directly reach the affected area, quickly solve the problems of dry itchy throat, hoarse throat, etc., and achieve fast onset and obvious effect. At the same time, some food-grade additives are added to improve the taste and solve the problem of bitterness. It is easy to be used by special groups such as children. accept

Method used

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  • Health-care food capable of preventing and treating laryngopharyngitis and making method of health-care food
  • Health-care food capable of preventing and treating laryngopharyngitis and making method of health-care food
  • Health-care food capable of preventing and treating laryngopharyngitis and making method of health-care food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1, candy:

[0026] Prescription: 1000g of dandelion; 100g of fermented mycelia of phyllophyllous fungus; 1g of natural peppermint oil.

[0027] Preparation process: take the fermented mycelium of the phyllophyllous fungus of tea currant, crush it; take dandelion, add 12 times the amount of water, heat and reflux to extract twice, each time for 1 hour, filter, combine the filtrates, and concentrate to a relative density of 1.10-1.20 ( 55°C), put it to room temperature, add ethanol to make the alcohol content 20%, let it stand at room temperature for 24 hours, take the supernatant, recover the ethanol until it has no alcohol smell, concentrate to a relative density of 1.20-1.30 (55°C ) thick paste. Take 2 times the weight of white granulated sugar, 3 times the amount of starch syrup and 0.7 times the amount of water into the interlayer sugar blending machine, heat to 105-110°C and boil the sugar until the syrup is clear and transparent, pass through an 80-mesh...

Embodiment 2

[0028] Embodiment 2, buccal tablet:

[0029] Prescription: 1000g of dandelion; 100g of fermented mycelia of phyllophyllous fungus; 1g of natural peppermint oil.

[0030] Preparation process: Take the fermented mycelium of the phyllophyllous fungus of tea currant, crush it; take the dandelion, add 10 times the amount of water, heat and reflux for extraction 3 times, each time for 1 hour, filter, combine the filtrates, and concentrate to a relative density of 1.10-1.20 ( 55 ℃), dry into a dry paste, add starch and sucrose (1:1 by weight) equal to the weight of the dry paste, add the fermented mycelium of the phyllophyllous fungus, natural peppermint oil, pulverize, pass Sieve with 80 mesh, mix well, add 80% ethanol to granulate, press shaped tablets, and pack.

Embodiment 3

[0031] Embodiment 3, solid drink:

[0032] Prescription: 1000g of dandelion; 100g of fermented mycelia of phyllophyllous fungus; 1g of natural peppermint oil.

[0033] Preparation process: Take the fermented mycelium of the phyllophyllous fungus of tea currant and pulverize it, take dandelion and add 10 times the amount of water, heat and reflux for extraction 3 times, each time for 1 hour, filter, combine the filtrates, concentrate to a relative density of 1.10-1.20 (55 ℃) thick paste, put it at room temperature, add ethanol to make the alcohol content 20%, let it stand at room temperature for 24 hours, take the supernatant, recover the ethanol until it has no alcohol smell, concentrate, dry into a dry paste, add 5 times the dry paste Sucrose by weight, citric acid 0.4 times the weight of dry paste, fermented mycelium of phyllophyllum fungus, natural peppermint oil, pulverized, passed through 80 mesh sieve, mixed evenly, and packaged.

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Abstract

The invention belongs to the technical field of foods, and relates to a functional food having health-care functions. The functional food has the efficacy of clearing heat, relieving sore throat, promoting salivation and the like, can be used for treating symptoms of swelling and pain in throat, much phlegm and the like, and mainly consists of dandelions, phylloporia ribis (Schumach:Fr.) ryvarden,and natural peppermint oil. Through a conventional technology method, the health-care food is made into sweets, buccal tablets, solid beverages, liquid beverages, pressurized sprays, biscuits and pastries. After being taken for a long term, the functional food is free from side effects, can be used as a leisure food, and can also be used as a health-care food for preventing and treating symptomsof swelling and pain in throat, cough, mush phlegm and the like.

Description

technical field [0001] The invention relates to a functional food, which belongs to the technical field of food, and is made from a combination of Chinese herbal medicines for both food and medicine, and has the health care function of improving sore throat. technical background [0002] Pharyngitis is a general term for the inflammation of the pharynx caused by various microorganisms infecting the pharynx. Can be divided into acute pharyngitis and chronic pharyngitis. It is more common at the turn of autumn and winter and winter and spring. The main manifestations are dryness, burning, pain in the pharynx, obvious pain in swallowing, congestion and swelling of the pharynx, etc. Wherein it is comparatively common with chronic pharyngitis, and patient often feels that there is foreign body sensation in pharynx, can't expectorate, can't swallow. Drugs are more common on the market, but the disease is a long-term disease, easy to relapse, more difficult to cure. This just n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/36A23G3/48A23G3/40A23P10/28A23L33/105A23L33/10A23L33/115A23L2/39A23L2/38A23L31/00A21D2/36A21D8/04A21D13/06A61K36/534A61K9/12A61P11/04
CPCA61K47/38A61P11/04A21D2/36A21D8/045A21D13/06A23G3/364A23G3/366A23G3/40A23G3/48A23L2/38A23L2/39A23L31/00A23L33/10A23L33/105A23L33/115A23P10/28A61K9/12A61K36/07A61K36/288A61K36/534A23V2002/00A23V2200/30A23V2250/21A23V2250/18A61K2300/00
Inventor 于晓张芳张永清李松涛刘建升刁兴彬于学美石鹏亮
Owner 于晓
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