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Fructus gardeniae and poria cocos composite beverage and preparation method thereof

A technology of poria cocos and gardenia, applied in the field of gardenia poria cocos compound drink and its preparation, can solve problems such as toxic and side effects, and achieve the effects of reducing uric acid production, slowing down attacks, and promoting uric acid excretion

Pending Publication Date: 2020-06-09
SHANDONG UNIV OF TECH +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although allopurinol and benzbromarone can reduce uric acid in the body, they both have toxic side effects

Method used

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  • Fructus gardeniae and poria cocos composite beverage and preparation method thereof
  • Fructus gardeniae and poria cocos composite beverage and preparation method thereof
  • Fructus gardeniae and poria cocos composite beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] (1) Weigh 14 parts of gardenia, 2 parts of Poria, 1 part of amomum, 1 part of chicory, 1 part of mulberry leaf and 1 part of corn silk, and mix them evenly, and add them to gardenia, tuckahoe, amomum, chicory, mulberry leaf and Soak 6 times the total mass of corn silk in a 50% ethanol aqueous solution at room temperature for 2 hours, reflux in a water bath at 90°C for 4 hours, and filter to obtain the extract, which is continuously concentrated in a thin layer to obtain a clear paste with a specific gravity of 1.1, which is sterilized at high temperature for use .

[0050] (2) Add 90 parts of cooked glutinous rice, yam, papaya, cherry, carrot, lemon, celery and purified water into the fermenter for steam sterilization, add cooked glutinous rice, yam, papaya, cherry, carrot, lemon, celery and Lactic acid bacteria with 0.2% of the total mass of purified water were fermented at 40° C. for 5 days, and filtered to obtain a fermented liquid for later use.

[0051] Wash and d...

Embodiment 2

[0054] (1) Weigh 12 parts of gardenia, 4 parts of Poria cocos, 2 parts of amomum, 2 parts of chicory, 2 parts of mulberry leaves and 2 parts of corn silk and mix them evenly, and add them to gardenia, poria cocos, amomum, chicory, mulberry leaves and Soak 8 times the total mass of corn silk in 60% ethanol aqueous solution at room temperature for 12 hours, reflux in a water bath at 100°C for 1 hour, and filter to obtain the extract, which is continuously concentrated in a thin layer to obtain a clear paste with a specific gravity of 1.05, which is sterilized at high temperature for use .

[0055] (2) Add 100 parts of cooked glutinous rice, yam, papaya, cherry, carrot, lemon, celery and purified water into the fermenter for steam sterilization, add cooked glutinous rice, yam, papaya, cherry, carrot, lemon, celery and Lactic acid bacteria with 0.1% of the total mass of purified water were fermented at 42° C. for 7 days, and filtered to obtain a fermented liquid for later use.

...

Embodiment 3

[0059] (1) Weigh 16 parts of gardenia, 1 part of Poria cocos, 1.5 parts of amomum, 1.5 parts of chicory, 1.5 parts of mulberry leaves and 1.5 parts of corn silk and mix them evenly, and add them to gardenia, poria cocos, amomum, chicory, mulberry leaves and Soak 7 times the total mass of corn silk in 70% ethanol aqueous solution at room temperature for 24 hours, reflux in a water bath at 60°C for 3 hours, and filter to obtain the extract, which is continuously concentrated in a thin layer to obtain a clear paste with a specific gravity of 1.08, which is sterilized at high temperature for use .

[0060] (2) Add 60 parts of cooked glutinous rice, yam, papaya, cherry, carrot, lemon, celery and purified water into the fermenter for steam sterilization, add cooked glutinous rice, yam, papaya, cherry, carrot, lemon, celery and Lactic acid bacteria with 0.3% of the total mass of purified water were fermented at 41° C. for 1 day, and the fermented liquid was obtained by filtration for...

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Abstract

The invention belongs to the technical field of food preparation, and particularly relates to a fructus gardeniae and poria cocos composite beverage and a preparation method thereof. The fructus gardeniae and poria cocos composite beverage is prepared from the following raw materials of fructus gardeniae, poria cocos, villous amomum fruits, chicory, mulberry leaves, corn stigma, polished glutinousrice, Chinese yams, cherries, carrots, celery, papayas, lemons, potassium citrate, sodium citrate, water and lactic acid bacteria. The fructus gardeniae and poria cocos composite beverage is suitablefor patients suffering from hyperuricaemia and gout, in multiple manners for invigorating spleen, eliminating dampness, promoting drainage of uric acid, reducing uric acid and the like, the blood uric acid level can be reduced in multiple target points, and the breaking out of the gout can be alleviated.

Description

technical field [0001] The invention belongs to the technical field of food preparation, and in particular relates to a gardenia tuckahoe compound drink and a preparation method thereof. Background technique [0002] Gout is a disease caused by the disorder of purine metabolism and / or the decrease of uric acid excretion. Its clinical characteristics are mainly manifested by the increase of blood uric acid concentration in the patient's body, resulting in hyperuricemia and the resulting recurrent episodes of acute gouty arthritis. Traditional Chinese medicine believes that gout belongs to the category of "bi syndrome". [0003] Hyperuricemia refers to a condition in which the blood uric acid level on an empty stomach is higher than 420 μmol / L for men and higher than 360 μmol / L for women under a normal purine diet. Hyperuricemia is a key risk factor for complex diseases such as chronic kidney disease, gouty arthritis, cardiovascular disease, and metabolic syndrome. In recent...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/52A23L33/105A23L33/00A61K36/9064A61P19/06
CPCA23L2/382A23L2/52A23L33/105A23L33/00A61K36/744A61K36/076A61K36/9064A61K36/28A61K36/605A61K36/899A61K36/8945A61K36/736A61K36/23A61K36/732A61K36/752A61P19/06A23V2002/00A23V2200/30A23V2250/21A23V2250/208A23V2250/032A23V2250/044A23V2250/264A61K2300/00
Inventor 宋新华孙金月阎建华刘超王新坤
Owner SHANDONG UNIV OF TECH
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