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Formula and preparation method of substitutional tea containing ornithogalum caudatum ait

A technology of substituting tea containing evergreen, which is applied in the formulation and preparation of substitute teas, can solve the problems of less technological research, achieve rich taste, emerald green leaves, and avoid a large amount of thermal decomposition

Inactive Publication Date: 2020-05-05
邱淑琴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few researches on the process of preparing tea from Evergreen evergreen, and there are fewer relevant reports.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Take by weighing 150g no moldy, no moth-eaten, no rotten fresh evergreens, put evergreens on the sieve, spray and wash with a water gun and then dry;

[0026] Weigh 10g of orange peel, 5g of licorice, 6g of longan meat, 3g of cassia, 2g of bergamot, 5g of jujube and 1g of dandelion. After washing and drying, place the ingredients in an oven, dry at 50°C until the weight decreases by 35%, add The extract is prepared by water and ethanol with a volume ratio of 3:1, the volume of the extract is 5 times the volume of the ingredients, heated to 80°C, and decocted for 30 minutes; the extraction is repeated 3 times, and the decocted mixture is placed under ultrasonic waves Ultrasound for 5 minutes, and then internal circulation distillation for 3 minutes to obtain the extract; the resulting liquid is distilled under reduced pressure until the mass is reduced by 40% to obtain a concentrated liquid, and the concentrated liquid obtained from the three operations can be combined to...

Embodiment 2

[0030] Take by weighing 200g no mouldy, no moth-eaten, no rotten fresh evergreen, put evergreen on the sieve, spray and wash with a water gun and then dry;

[0031] Weigh 14g of orange peel, 7g of licorice, 10g of longan, 5g of cassia, 4g of bergamot, 6g of jujube and 4g of dandelion. After washing and drying, put the ingredients in an oven, dry at 60°C until the weight is reduced by 40%, add The extract is prepared by water and ethanol with a volume ratio of 15:7. The volume of the extract is 5 times the volume of the ingredients, heated to 80°C, and decocted for 40 minutes; repeated extraction 3 times, and the decocted mixture is placed under ultrasonic waves Ultrasound for 10 minutes, and then internal circulation distillation for 5 minutes to obtain the extract; the resulting liquid is distilled under reduced pressure until the mass is reduced by 50% to obtain a concentrated liquid, and the concentrated liquid obtained from the three operations can be combined to obtain a d...

Embodiment 3

[0035] Take by weighing 160g no mouldy, no moth-eaten, no rotten fresh evergreen, put evergreen on the sieve, dry after spraying with a water gun;

[0036] Weigh 11g of orange peel, 5g of licorice, 7g of longan meat, 4g of cassia, 3g of bergamot, 5g of jujube and 2g of dandelion. After washing and drying, put the ingredients in an oven, dry at 52°C until the weight decreases by 36%, add According to the extraction solution prepared by water and ethanol with a volume ratio of 19:6, the volume of the extraction solution is 5 times the volume of the ingredients, heated to 80°C, and decocted for 32 minutes; repeated extraction 3 times, after decoction, the mixed solution is placed under ultrasonic waves Ultrasound for 6 minutes, and then internal circulation distillation for 4 minutes to obtain the extract; the obtained liquid is distilled under reduced pressure until the mass is reduced by 42% to obtain a concentrated liquid, and the concentrated liquid obtained from the three ope...

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PUM

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Abstract

The invention discloses a formula and preparation method of substitutional tea containing ornithogalum caudatum ait, and relates to the technical field of traditional Chinese medicines. The formula isprepared from the ornithogalum caudatum ait and ingredients according to a mass ratio of (15-20): (3-5); and the ingredients consist of 9-14 parts of pericarpium citri tangerinae, 5-7 parts of radixglycyrrhizae, 5-10 parts of arillus longan, 3-5 parts of semen cassiae, 2-4 parts of fructus citri sarcodactylis, 5-6 parts of fructus jujubae and 1-4 parts of herba taraxaci. The preparation method comprises the following steps: washing the ornithogalum caudatum ait; decocting the ingredients, and soaking the ornithogalum caudatum ait in a decoction; performing enzyme deactivation; performing twisting; cutting the components into sections; and frying the components to be dry so as to obtain a finished product. The ornithogalum caudatum ait is soaked in the decoction of traditional Chinese medicinal materials such as the pericarpium citri tangerinae and the radix glycyrrhizae, the taste of the ornithogalum caudatum ait can be enriched, the edible nutritional value of the ornithogalum caudatum ait can be increased, and nutrient substances in the ornithogalum caudatum ait can be released to the maximum extent through the twisting mode; and by enzyme deactivation operation, enzymes in theornithogalum caudatum ait can be quickly inactivated, and meanwhile, thermal decomposition of a large number of nutrient substances is avoided.

Description

technical field [0001] The invention relates to the technical field of traditional Chinese medicines, in particular to a formula and a preparation method of substitute tea containing tiger eye evergreen. Background technique [0002] Evergreen, also known as pearl grass and gourd orchid, grows in temperate regions and belongs to the perennial herbaceous plant of Liliaceae. Tiger Eye Evergreen belongs to Liver Meridian and Spleen Meridian, and has a remarkable therapeutic effect on cancer, especially lung cancer and breast cancer. In addition, tiger eye perennial green juice can also clear away heat and detoxify when taken orally, and has very good health care and dietetic effects on the liver, kidney and respiratory system. Therefore, if tiger-eye evergreen can be prepared into a kind of tea, it will greatly facilitate people's health preservation and consumption. [0003] The taste of evergreen is determined by nutrients such as polysaccharides, amino acids and vitamins i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34A61K36/896A61P35/00
CPCA23F3/34A61K36/288A61K36/482A61K36/484A61K36/725A61K36/752A61K36/77A61K36/896A61K2236/331A61P35/00A61K2300/00
Inventor 邱淑琴
Owner 邱淑琴
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