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Method for preparing immunity-enhancing traditional Chinese medicine health-care beverage from fermented plants

A technology for enhancing immunity and health care of traditional Chinese medicine, which is applied in the directions of yeast-containing food ingredients, functions of food ingredients, food ingredients containing natural extracts, etc. Good effect, improve system immunity, refreshing taste effect

Pending Publication Date: 2021-03-23
HUNAN KANG QI YI BAI BIOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, most of the traditional Chinese medicine health drinks on the market are added with chemical preparations in order to prolong the shelf life. It is precisely because of the addition of chemical preparations that not only have side effects on the human body, but also greatly reduce the health care efficacy of traditional Chinese medicine health drinks

Method used

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  • Method for preparing immunity-enhancing traditional Chinese medicine health-care beverage from fermented plants
  • Method for preparing immunity-enhancing traditional Chinese medicine health-care beverage from fermented plants

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A method for preparing a traditional Chinese medicine health drink for enhancing immunity by using fermented plants, comprising the steps of:

[0024] S1. Crush 100 kg of barley leaves, add 200 kg of water and soak at low temperature for 2 hours. The soaking temperature is 10° C., heat up to 50° C., add 4 kg of hops and stir for 4 hours, cool down to room temperature, and stand for 20 hours to obtain filtrate a and filter residue;

[0025] S2. Add 4kg dandelion, 8kg honeysuckle, 1kg forsythia, 10kg herb, 1kg licorice, 2kg pulsatilla, 1kg perilla, 5kg Anemarrhena, 1kg barley, 4kg sea pumice, 1kg gallinacea, 2kg scorched malt to 100kg filter residue and stir Evenly, put it into the fermenter, add 0.1kg of dry yeast, stir evenly, ferment at 30°C for 5 hours, and obtain the pre-fermentation material;

[0026] S3. Add water to the pre-fermented material, the mass ratio of the pre-fermented material to water is 1:5, boil on high heat, decoct on low heat for 2 hours, filter to...

Embodiment 2

[0029] A method for preparing a traditional Chinese medicine health drink for enhancing immunity by using fermented plants, comprising the steps of:

[0030] S1. Crush 100 kg of barley leaves, add 400 kg of water to soak for 1 hour at low temperature, soak at 20°C, heat up to 40°C, add 10kg of hops and stir for 2 hours, cool down to room temperature, and let stand for 40 hours to obtain filtrate a and filter residue;

[0031] S2. Add 10kg dandelion, 2kg honeysuckle, 5kg forsythia, 2kg herb, 4kg licorice, 1kg pulsatilla, 3kg perilla, 1kg anemarrhena, 5kg barley, 1kg sea pumice, 4kg gallinaceous gold, 1kg scorched malt to 80kg filter residue and stir Evenly, put it into the fermenter, add 0.2kg of dry yeast, stir evenly, ferment at 20°C for 10 hours, and obtain the pre-fermentation material;

[0032] S3. Add water to the pre-fermented material, the mass ratio of the pre-fermented material to water is 1:4, boil on high heat, decoct on low heat for 4 hours, filter to obtain filtra...

Embodiment 3

[0035] A method for preparing a traditional Chinese medicine health drink for enhancing immunity by using fermented plants, comprising the steps of:

[0036] S1. Crush 100 kg of barley leaves, add 260 kg of water and soak at low temperature for 1.7 hours. The soaking temperature is 13° C., heat up to 47° C., add 6 kg of hops and stir for 3.5 hours, cool down to room temperature, and stand for 25 hours to obtain filtrate a and filter residue;

[0037] S2, add 6kg dandelion, 6kg honeysuckle, 2kg forsythia, 8kg herb, 2kg licorice, 1.7kg pulsatilla, 1.5kg perilla, 4kg Anemarrhena, 2kg barley, 3kg sea pumice, 2kg gallinacea, 1.7kg to 95kg filter residue Stir the burnt malt evenly, put it into the fermentation tank, add 0.13kg of dry yeast, stir evenly, and ferment for 6 hours at 28°C to obtain the pre-fermentation material;

[0038] S3. Add water to the pre-fermented material, the mass ratio of the pre-fermented material to water is 1:4.8, decoct on a high fire for 2.5 hours, filte...

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Abstract

The invention discloses a method for preparing an immunity-enhancing traditional Chinese medicine health-care beverage from fermented plants. The method comprises the following steps of pulverizing barley leaves, adding water, carrying out low-temperature soaking for 1-2 hours, performing heating to 40-50 DEG C, adding hops, performing stirring for 2-4 hours, performing cooling to room temperature, and performing standing for 20-40 hours to obtain a filtrate a and filter residues; adding Herba Taraxaci, Flos Lonicerae, fructus forsythiae, rhizoma atractylodis, Radix Glycyrrhizae, radix pulsatillae, purple perilla, rhizoma anemarrhenae, coix seeds, bryozoatum, endothelium corneum gigeriae galli and scorch-fried malt into the filter residues, performing uniform stirring, adding dry yeast, performing uniform stirring, and performing fermentation at 20-30 DEG C for 5-10 hours so as to obtain a pre-fermented material; adding water into the pre-fermented material, performing boiling with bigfire, performing decoction with small fire for 2-4 hours, and performing filtration to obtain a filtrate b; and mixing the filtrate a with the filtrate b, and carrying out high-temperature instantaneous sterilization to obtain the immunity-enhancing traditional Chinese medicine health-care beverage.

Description

technical field [0001] The invention relates to the technical field of traditional Chinese medicine health drinks, in particular to a method for preparing immunity-enhancing traditional Chinese medicine health drinks by using fermented plants. Background technique [0002] At present, more than 75% of the population in my country is in a sub-health state. Although there are no diseases or defects in organ or tissue function, they will feel unwell, over-fatigued, reduced vitality, and reduced adaptability. They are often anxious, irritable, and dizzy. Swelling, loss of appetite state. [0003] Since ancient times, my country has had a culture of health preservation with the same origin of medicine and food. With the development of China's economy, consumers' awareness of health care has gradually improved. Traditional Chinese medicine health care has been increasingly valued by high-end consumer groups in China and the world. The Chinese medicine health care industry has a hug...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L33/10A23L33/105
CPCA23L2/382A23L2/84A23L33/10A23L33/105A23V2002/00A23V2200/324A23V2250/21A23V2250/76
Inventor 刘赛刘从辉李泳伸凌霞胡冬
Owner HUNAN KANG QI YI BAI BIOLOGICAL TECH CO LTD
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