Preparation method of stauntonia chinensis drink capable of regulating lung heat

Abstract

The invention discloses a preparation method of a stauntonia chinensis drink capable of regulating lung heat. The stauntonia chinensis drink capable of regulating lung heat comprises the following components in parts: 8-15 parts of stauntonia chinensis, 2-3 parts of lotus seeds, 3-5 parts of momordica grosvenori and 2-5 parts of glycyrrhiza. The method comprises the following steps: performing preliminary treatment on raw materials, soaking, performing enzymolysis and blending. The preparation method of the stauntonia chinensis drink has the beneficial effects that the processing technology iseasy to operate, the utilization rate of the raw materials is high, the drink making time is reduced, and the production efficiency is greatly improved; and the stauntonia chinensis drink prepared according to the processing technology has unique flavor, does not have sourness, has effects of resisting cancers, resisting radiation, easing pain and diminishing inflammation, delaying senescence andthe like, also has the abilities of clearing lung heat and regulating the lung functions, meets the drinking requirements of sub-health people on the stauntonia chinensis drink, and is suitable to bedrunk by diabetic patients and obesity patients.

Description

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AI Technical Summary

Benefits of technology

This patented process allows for efficient use of raw material while reducing manufacturing times by producing an unusual taste that can help with health issues or improve their quality control measures like nutritional supplementation. Additionally, this processed product will have several benefits including its antioxidant properties which could make them useful against diseases caused by harmful chemical substances found naturally within plants themselves (like cancer).

Problems solved by technology

This patented technical problem addressed by this patents relates to improving natural pawl extract from raw guava plantings without compromising their flavor or smell when consumed alone due to lack of nutrients such as water soluble sugars like ribose and fructans found naturally within these plants. Current methods involve complicated processes involving multiple steps with various chemical agents added during manufacturing, resulting in reduced shelf life and potential harmful effects on employees' wellbeing.