Lucid ganoderma tea with function of regulating immunity and preparation method thereof
A technology for regulating immunity and Ganoderma lucidum tea, applied in the field of health food, can solve the problems that the beneficial components of health tea cannot be fully dissolved, the chemical substances cannot improve the health effect, and the consumption of flavoring agents is too much, etc. Powerful, suitable for a wide range of people
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Embodiment 1
[0046] Ganoderma lucidum tea raw materials (weight parts) with immune-regulating effect: 80 parts of red Ganoderma lucidum, 20 parts of wolfberry fruit, 15 parts of chrysanthemum, and 15 parts of licorice.
[0047] The preparation method of the Ganoderma lucidum tea with the effect of regulating immunity includes the following steps, and the parts are all parts by weight: pulverize 80 parts of red Ganoderma lucidum, 20 parts of wolfberry fruit, 15 parts of chrysanthemum, and 15 parts of licorice respectively, pass through a 200-mesh sieve , mixed to obtain a mixed powder, and the mixed powder was dried to constant weight at an absolute pressure of 0.02 MPa and a temperature of 45° C. to obtain the Ganoderma lucidum tea with immune-regulating effect.
Embodiment 2
[0049] Ganoderma lucidum tea raw materials (parts by weight) with immune-regulating effect: 80 parts of red Ganoderma lucidum, 20 parts of wolfberry fruit, 15 parts of chrysanthemum, 15 parts of licorice, and 12 parts of fermentation broth.
[0050] The fermentation liquid is prepared by the following method: mixing water, white granulated sugar, isomaltose and compound bacteria in a mass ratio of 100:2:3:0.05, and stirring at 200 rpm for 30 minutes at 25°C to obtain fermentation The compound bacteria is a mixture of Lactobacillus casei and Aspergillus oryzae in a mass ratio of 2:3.
[0051] The preparation method of the Ganoderma lucidum tea with the effect of regulating immunity comprises the following steps, and the parts are all parts by weight:
[0052] (1) 80 parts of red ganoderma lucidum, 20 parts of wolfberry fruit, 15 parts of chrysanthemums, 15 parts of licorice are pulverized respectively, pass through 100 mesh sieves, and mix to obtain mixed powder;
[0053] (2) ...
Embodiment 3
[0055] Basically the same as Example 2, the difference is only that: the fermentation broth is prepared by the following method, and the parts are all parts by weight: 10 parts of wolfberry leaves, 8 parts of astragalus leaves, and 2 parts of corn silk are dried at 50 ° C respectively. to constant weight, then pulverized separately, passed through a 60-mesh sieve, mixed with 120 parts of water, stirred at 90°C at 200 rpm for 1.5 hours, and filtered with a 500-mesh filter cloth to obtain a filtrate, which was mixed with white sugar, oligomer Isomaltose and compound bacteria are mixed in a mass ratio of 100:2:3:0.05, and stirred at 25°C for 25 minutes at 200 rpm to obtain a fermentation broth. The compound bacteria are Lactobacillus casei and Aspergillus oryzae in a mass ratio of 2:3 mixture.
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