Functional food capable of improving phlegm-dampness constitutions and making method of functional food capable of improving phlegm-dampness constitutions

A technology for functional food and phlegm-dampness constitution, applied in the functions of food ingredients, food processing, food processing, etc., can solve the problems of long medication cycle, unacceptable taste, etc., to achieve obvious efficacy, easy to take and carry, and good taste. Effect

Inactive Publication Date: 2019-04-02
天津国民健康技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] In order to solve the problems in the prior art, the present invention provides a functional food for improving phlegm-dampness constitution and i...

Method used

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  • Functional food capable of improving phlegm-dampness constitutions and making method of functional food capable of improving phlegm-dampness constitutions

Examples

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Effect test

Embodiment 1

[0026] Weigh raw materials according to the following formula: 20 parts of orange peel, 2 parts of poria cocos, 20 parts of Chinese yam, 2 parts of hawthorn, 10 parts of dried ginger, 1 part of lotus leaf, 15 parts of radish seed, 1 part of amomum, put them in the extraction tank, Add 15 times of water, soak for 0.5 hours, heat up to 95-100°C to a slight boiling state; extract once, pass through an 80-mesh sieve; take the filtrate for vacuum concentration until the solution density is 1.05-1.20g / mL, pass through 300-mesh sieve, remove the sieve, take the concentrate under the sieve and spray-dry to make an extract; add maltodextrin, isomalt, food flavor, and sucralose to the extract to make a solid beverage.

Embodiment 2

[0028] Weigh raw materials according to the following formula: 2 parts of orange peel, 20 parts of poria cocos, 2 parts of Chinese yam, 20 parts of hawthorn, 1 part of dried ginger, 15 parts of lotus leaf, 1 part of radish seed, 10 parts of amomum, put them in the extraction tank, Add 6 times of water, soak for 2 hours, heat up to 95-100°C to a slight boiling state; extract 3 times, pass through a 300-mesh sieve; take the filtrate for vacuum concentration until the solution density is 1.05-1.20g / mL, pass through 200-mesh sieve, remove the sieve, take the concentrated solution under the sieve and spray dry to make the extract; add lactose, maltodextrin, sorbitol, food flavor, sucralose, magnesium stearate to the extract, and make into compressed candies.

Embodiment 3

[0030] Weigh raw materials according to the following formula: 10 parts of orange peel, 10 parts of poria cocos, 8 parts of Chinese yam, 8 parts of hawthorn, 5 parts of dried ginger, 5 parts of lotus leaf, 4 parts of radish seed, 4 parts of amomum, put them in the extraction tank, Add 10 times the amount of water, soak for 1 hour, heat up to 95-100°C to a slightly boiling state; extract twice, pass through a 200-mesh sieve; take the filtrate for vacuum concentration until the solution density is 1.05-1.20g / mL, pass through 200-mesh sieve, remove the sieve, take the concentrate under the sieve and spray-dry it to make an extract; add the extract to purified water, fructose, citric acid, sodium citrate, xanthan gum, and steviol glycoside to make an oral liquid .

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Abstract

The invention discloses a functional food capable of improving phlegm-dampness constitutions and a making method of the functional food capable of improving phlegm-dampness constitutions. The functional food capable of improving phlegm-dampness constitutions is extracted and made from the following raw materials in parts by weight: 2-20 parts of orange peel, 2-20 parts of poria cocos, 2-20 parts of Chinese yams, 2-20 parts of haws, 1-10 parts of dried ginger, 1-15 parts of lotus leaves, 1-15 parts of radish seeds and 1-10 parts of villous amomum fruits. Extracts are added to conventional auxiliary materials for foods to be prepared into an oral preparation. According to the functional food capable of improving phlegm-dampness constitutions disclosed by the invention, through reasonable compatibility prescription and synergistic interaction of various medicinal materials, relevant symptoms of crowds having the phlegm-dampness constitutions of much face skin fat, much and glutinous sweat, oppression in chest, excessive phlegm, sticky, greasy or sweet feeling in mouths, preference for fat, sweet and glutinous foods, greasy tongue furs, slippery pulse and the like can be obviously improved.

Description

technical field [0001] The invention relates to a health food and its preparation, in particular to a functional food for improving phlegm-damp constitution and its preparation method. Background technique [0002] In TCM physique, the concept of constitution refers to the comprehensive and relatively stable inherent characteristics of the human body in terms of morphological structure, physiological function and psychological state formed on the basis of innate endowment and acquired in the course of life. Human personality traits formed in the process of growth and development that adapt to the natural and social environment. Modern Chinese medicine divides constitutions into nine types: qi-deficiency constitution, qi-stagnation constitution, phlegm-dampness constitution, damp-heat constitution, yang-deficiency constitution, yin-deficiency constitution, blood stasis constitution, special intrinsic constitution, and peaceful constitution. [0003] Phlegm dampness is due to...

Claims

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Application Information

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IPC IPC(8): A23L2/39A23L33/10A23L33/105A23G3/48A23G3/36A61K36/9068A61P17/00A61P11/10A61P43/00
CPCA23G3/364A23G3/48A23L2/39A23V2002/00A61K36/076A61K36/31A61K36/62A61K36/734A61K36/752A61K36/8945A61K36/9064A61K36/9068A61K2236/331A61K2236/39A61K2236/51A61K2236/53A23L33/10A23L33/105A61P11/10A61P17/00A61P43/00A23V2200/314A23V2200/318A23V2200/30A23V2250/208A23V2250/21A23V2250/264A23V2250/5114A23V2250/6412A23V2300/10A23V2300/14A23V2300/50A23V2250/612A23V2250/642A23V2250/032A23V2250/262A23V2250/5086A23V2250/606A61K2300/00
Inventor 戴一余
Owner 天津国民健康技术有限公司
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