Truffle oral liquid and preparation method thereof
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A technology of truffle oral liquid and oral liquid, applied in the field of oral liquid, to achieve the effects of enhancing human metabolism, improving body immunity, and improving gastrointestinal function
Pending Publication Date: 2020-07-03
王嘉
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Description
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[0004] At present, there is no truffle oral liquid on the market that can improve the sub-health state of the human body. It can improve the body’s immunity, enhance the body’s metabolism, delay aging, prevent and fight cancer, lower blood pressure, lower blood fat, lower cholesterol, and improve gastrointestinal function. , enhance male sexual function, anti-fatigue, nourish the brain and refresh, etc.
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Embodiment 1
[0037] A truffle oral liquid comprises the following raw material components in parts by weight: 1.8 parts of truffle, 1.8 parts of matsutake, 1.8 parts of Agaricus blazei, 0.7 part of morel, 6 parts of medlar, 0.5 part of Cordyceps chrysalis, and 1.8 parts of snow lotus culture , Poria cocos 6 parts, shiitake mushrooms 6 parts, fruit juice 10 parts, yeast β-glucan 2.5 parts, oyster peptide 2.5 parts, guarana extract 0.2 parts, Lactobacillus helveticus 0.5 parts, Bifidobacterium 0.5 parts, oligomeric wood 2.5 parts of sugar, 2.5 parts of isomaltooligosaccharide, 2 parts of maca powder, and 1 part of Polygonatum.
[0038] The preparation method of the above-mentioned truffle oral liquid, the steps are as follows: S1. Screening and cleaning: Screen high-quality truffles, matsutake, Agaricus blazei, morel, medlar, Cordyceps chrysalis, snow lotus culture, sealwort, Poria cocos, shiitake mushrooms, After cleaning, clean raw materials are obtained; S2. Drying and crushing: drying an...
Embodiment 2
[0043] The difference between this embodiment and Example 1 is that a truffle oral liquid includes the following raw material components in parts by weight: 3.3 parts of truffle, 3.3 parts of matsutake, 3.3 parts of Agaricus blazei, 1.25 parts of morel, 11.1 parts of medlar Cordyceps 1.2 parts, snow lotus culture 3.3 parts, poria cocos 12 parts, shiitake mushrooms 12 parts, fruit juice 10 parts, yeast β-glucan 3.5 parts, oyster peptide 3.5 parts, guarana extract 0.4 parts, Swiss milk 0.8 parts of bacilli, 0.8 parts of bifidobacteria, 3.5 parts of xylo-oligosaccharides, 3.5 parts of isomalto-oligosaccharides, 2 parts of maca powder, and 1 part of Polygonatum.
Embodiment 3
[0045] The difference between this example and Example 1 is that a truffle oral liquid includes the following raw material components in parts by weight: 2.5 parts of truffle, 2.5 parts of matsutake, 2.5 parts of Agaricus blazei, 0.98 part of morel, 8.5 parts of medlar 0.75 parts of Cordyceps chrysalis, 2.5 parts of snow lotus culture, 9 parts of poria cocos, 9 parts of shiitake mushrooms, 10 parts of fruit juice, 3 parts of yeast β-glucan, 3 parts of oyster peptide, 0.3 parts of guarana extract, Swiss milk 0.6 parts of bacilli, 0.6 parts of bifidobacteria, 3 parts of xylo-oligosaccharides, 3 parts of isomalto-oligosaccharides, 2 parts of maca powder, and 1 part of Polygonatum.
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Abstract
The invention discloses a truffle oral liquid and a preparation method thereof. The truffle oral liquid comprises the following raw material components in parts by weight: 1.5-4 parts of truffle, 1.5-4 parts of tricholoma matsutake, 1.5-4 parts of agaricus blazei murill, 0.5-1.5 parts of morchella esculenta, 6-12 parts of Chinese wolfberry fruits, 0.5-1.5 parts of cordyceps militaris, 1.5-4 partsof tissue culture of saussurea involucrata, 6-12 parts of poria cocos, 6-12 parts of lentinus edodes, 8-10 parts of fruit juice, 1.5-4 parts of yeast beta-glucan, 1.5-4 parts of oyster peptide, 0.1-0.5 part of guarana extract, 0.5-1 part of Lactobacillus helveticus, 0.5-1 part of bifidobacterium, 2-4 parts of xylooligosaccharide, 2-4 parts of isomaltooligosaccharide, 0.5-4 parts of maca powder and0.5-1.5 parts of rhizoma polygonati. The truffle oral liquid provided by the invention does not contain preservatives and artificial pigments, and has the effects of improving body immunity, enhancing human metabolism, delaying senescence, preventing and resisting cancers, reducing blood pressure, reducing blood fat, reducing cholesterol, improving gastrointestinal tract functions, enhancing malesexual functions, resisting fatigue and the like.
Description
technical field [0001] The invention relates to the technical field of oral liquids, in particular to a truffle oral liquid and a preparation method thereof. Background technique [0002] The main characteristics of sub-health include: various symptoms reflected by the feeling of physical and mental incompatibility, such as fatigue, weakness, low immunity, etc., whose status is difficult to be clear for a certain period of time; Various debilitating manifestations caused by decline; microecological imbalance; pre-disease physiopathological changes of certain diseases. [0003] The clinical manifestations are various. Physically, it can be manifested as fatigue and weakness, muscle and joint pain, dizziness and headache, palpitation and chest tightness, sleep disturbance, loss of appetite, abdominal discomfort, loose stool and constipation, decreased sexual function, fear of cold and heat, easy Cold, dry eyes, etc.; Psychological aspects can manifest as depression, upset, re...
Claims
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Application Information
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