Sublingual dropping liquid for improving blood circulation of human body and preparation method of sublingual dropping liquid
A dripping and human body technology, applied in the direction of blood diseases, medical preparations containing active ingredients, pharmaceutical formulas, etc., can solve problems that are not suitable for daily health care, and achieve a quick effect
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[0019] A preparation method of sublingual drops for improving human blood circulation, comprising the following steps,
[0020] Mixing step: by weight, 25-35 parts of maitake mushrooms, 50-70 parts of Poria, 50-70 parts of highland barley, 100-150 parts of oats and 1-10 parts of pine needles are put into mixing equipment for mixing treatment to obtain a preliminary mixture,
[0021] In the grinding step, the preliminary mixture is put into a grinding device for grinding treatment, and the preliminary mixture is ground into a nano-scale mixture in a nano-shape, and the average particle size of the nano-scale mixture is controlled at 10-100 nm;
[0022] In the fermentation step, the nano-scale mixture is transferred to the fermentation chamber of the fermentation equipment, and the temperature of the fermentation chamber is controlled at 45±2°C, during the fermentation process, the Maitake mushroom polysaccharide in Maitake mushroom and the Poria cocos polysaccharide in Poria coc...
Embodiment 1
[0034] Mixing step: by weight, 30 parts of maitake mushrooms, 60 parts of Poria cocos, 60 parts of highland barley, 120 parts of oats and 5 parts of pine needles are put into mixing equipment for mixing treatment to obtain a preliminary mixture,
[0035] In the grinding step, the preliminary mixture is put into a grinding device for grinding treatment, and the preliminary mixture is ground into a nano-scale mixture in a nano-shape, and the average particle size of the nano-scale mixture is controlled at 10-50 nm;
[0036] In the fermentation step, the nano-scale mixture is transferred to the fermentation chamber of the fermentation equipment, the temperature of the fermentation chamber is controlled at 45°C, and the fermentation time is controlled at 180 hours to obtain alcohols and polysaccharides;
[0037] In the sub-packaging step, the alcohols and polysaccharides obtained in the fermentation step are filtered and then sub-packed to obtain a sublingual drip.
[0038] Sublin...
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