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Mujiangyeke granule and its preparation method

A technology of Mujiang Yeke granules and Jiangyeke granules, which are applied in the field of Mujiang Yeke granules and preparation, can solve the problems of astringent taste, low content of active ingredients, poor taste of old leaves, etc., and achieve the problems of improving taste, improving memory, and maintaining normal blood sugar level. Effect

Active Publication Date: 2021-08-24
CENT SOUTH UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

People mostly use the young leaves of Mujiang Yeke as tea products, and the old leaves are mostly discarded as tea products because they do not taste good.
The existing Mujiangyeke beverage has astringent taste and low active ingredient content

Method used

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  • Mujiangyeke granule and its preparation method
  • Mujiangyeke granule and its preparation method
  • Mujiangyeke granule and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] This example provides a Mujiangyeke granule, including the following components in parts by weight:

[0041] Lemon Ginger Leaf Extract: 85-90 parts,

[0042] Sour agent: 2 to 3 parts,

[0043] Tangerine peel powder: 8 to 12 parts.

Embodiment 2

[0045] This example provides a method for extracting the extract of Lemon Ginger Leaf Kee, the steps include:

[0046] S1: Freeze-drying the old leaves and young leaves of Alpinia officinalis and pulverizing them to obtain Alpinia officinalis powder;

[0047] S2: Ultrasonic extraction of the phyllophyll leaf powder obtained in step S1 with absolute ethanol, followed by solid-liquid separation, to obtain a first filtrate and a first filter residue;

[0048] S3: adding water dropwise to the first filtrate until the ethanol concentration is 80%, and separating the solid and liquid after standing to obtain the second filtrate and the second filter residue;

[0049] S4: rotary steaming the second filtrate obtained in step S3, namely to obtain the extract of Fructus japonica.

[0050] Wherein, in the step S1, the mass ratio of the old leaves and the young leaves of Alpinia japonica is (3-5):1, preferably 4:1. The freeze-drying temperature is -45~-55°C.

[0051] The freeze-drying ...

Embodiment 3

[0056] This example provides the preparation method of Mujiangyeke Granules, the steps of which are: weighing the Mujiangyeke extract, sour agent and tangerine peel powder according to the proportioning, and mixing them evenly.

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Abstract

The embodiment of the present invention provides Mujiangyeke Granules and a preparation method. The Mujiangyeke Granules contain Mujiangyeke extracts, sour agents and tangerine peel powder, and have high content of active ingredients and good taste. In Mujiang Yeke Granules, the content of phlorizin reaches 60%, and the content of trilobatin reaches 40%. Trilobatin is a natural sweetener. The increase of trilobatin content increases the sweetness of the product itself. On the one hand, it is beneficial to the use of diabetic patients; on the other hand, for non-diabetic patients, as a general health care product, it can improve memory , maintain normal blood sugar levels, and also have anti-infection effects. At the same time, because there are no sweeteners added, it will not increase weight and is friendly to people who lose weight.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to mujiangyeke granules and a preparation method thereof. Background technique [0002] Mujiangyeke has a high degree of sweetness. After brewing in hot water, its leaves have a strong aroma, bright color, sweet and long-lasting aftertaste, and unique flavor. Therefore, Mujiangyeke is also called "sweet tea". Mujiang Yeke was first recorded in "Qingshui Yanzhi". Sweet tea is a kind of plant with both medicine and food. The Dong people in Zhijiang, Huaihua, Hunan have a history of drinking sweet tea for more than 1,000 years. Long ago, the leaves of sweet tea were used by local residents as a traditional Chinese medicine for ulcer prevention, promoting diuresis, reducing fever, clearing away heat and detoxification. In 2017, Mujiang Yeke passed the review of the National Health and Family Planning Commission and was officially approved as a new food raw material. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34A61K36/752A61P3/10A61P31/04A61P31/10
CPCA23F3/34A61K36/49A61K36/752A61P3/10A61P31/04A61P31/10A61K2300/00
Inventor 刘佳佳王梦科徐士杰胡应祥刘星
Owner CENT SOUTH UNIV
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