Preparation process of six-ingredient rehmannia drink

Abstract

The invention discloses a preparation process of a six-ingredient rehmannia drink, and relates to the technical field of traditional Chinese medicine preparations. The technology comprises the steps of raw material proportioning, boiling extraction, refining treatment and parting blending, specifically, 5-8 parts of rehmannia glutinosa, 2-6 parts of Chinese yam, 2-5 parts of dogwood, 2-5 parts of angelica sinensis and 2-5 parts of poria cocos are included, 2-5 parts of astragalus membranaceus is additionally added to a sugar-free type, and 2-5 parts of astragalus membranaceus is not added to a sugar-containing type. The problems of limited adaptive population, loss of effective components and poor stability of a traditional preparation are solved, astragalus membranaceus is added to replace sugar, the sugar-free requirement is met, meanwhile, the qi-tonifying and superficies-consolidating effects are enhanced, a sugar-containing type retains traditional flavor and adapts to different consumer groups, and effective components are reserved as far as possible by controlling parameters such as centrifugal speed and concentration density. And the product stability is improved.

Description

Technical Field

[0001] The invention relates to the technical field of traditional Chinese medicine preparations, in particular to a preparation process of Liuwei Dihuang Drink. Background Art

[0002] Liuwei Dihuang Decoction is a classic Chinese medicine formula. Traditionally, its preparation involves boiling the decoction and then directly administering it, or preparing it as pills or granules. Existing technologies present the following challenges: Commercially available Liuwei Dihuang preparations (such as oral liquids and granules) often contain added sucrose or honey, making them unsuitable for diabetics or those seeking to control their sugar intake. Traditional decoction processes lack precise control over key steps such as extraction, concentration, and fine filtration, leading to loss of active ingredients and poor product stability. Furthermore, there is a lack of differentiated formulations that can address both sugar-containing and sugar-free formulations. Summary of the Invention

[0003] (1) Technical problems solved In view of the deficiencies in the prior art, the present invention provides a preparation process for Liuwei Dihuang Drink, which solves the problem that traditional Liuwei Dihuang preparations are only applicable to a limited number of people.

[0004] (2) Technical solution To achieve the above objectives, the present invention is implemented through the following technical solutions: A preparation process of Liuwei Dihuang Drink comprises the following steps: Step 1: Prepare the raw materials according to weight proportions, including: 5-8 parts of Rehmannia root, 2-6 parts of Dioscorea opposita, 2-5 parts of Cornus officinalis, 2-5 parts of Angelica sinensis, and 2-5 parts of Poria cocos; Step 2: Mix the raw materials of step 1 with water in a mass ratio of 1:8-1:12, and boil at 90-100°C for 1.5-2.5 hours to obtain an extract; Step 3: Allow the extract to stand for 12-24 hours, centrifuge at 3000-5000 rpm for 10-20 minutes, filter, and concentrate to a density of 1.10-1.25 g / cm³, then filter through a 0.22 μm filter membrane. Step 4: When preparing sugar-containing products, add yellow rock sugar and red sugarcane concentrate to the concentrate. When preparing sugar-free products, fill directly.

[0005] Preferably, the weight proportions of the raw materials in step 1 are: 6-7 parts of Rehmannia root, preferably Rehmannia root from Jiaozuo, 3-5 parts of Dioscorea opposita, preferably Dioscorea opposita from Jiaozuo, 3-4 parts of Cornus officinalis, 3-4 parts of Angelica sinensis, and 3-4 parts of Poria cocos.

[0006] Preferably, the amount of sugar-free astragalus added in step 1 is 2-5 parts, and when preparing the sugar-containing type, no astragalus is added.

[0007] Preferably, the boiling conditions in step 2 are: a mass ratio of raw materials to water of 1:10, an extraction temperature of 95-100° C., and a time of 2 hours.

[0008] Preferably, the centrifugation parameter in step 3 is 4000 rpm and centrifugation for 15 minutes.

[0009] Preferably, in the step 4, in the preparation of the sugar-containing product, the amount of yellow rock sugar added is 8% of the total weight of the concentrate, and the amount of red sugarcane concentrate added is 3%.

[0010] (3) Beneficial effects The present invention provides a preparation process of Liuwei Dihuang Drink, which has the following beneficial effects: By adding astragalus to replace sugar, it meets the demand for sugar-free products while also enhancing the Qi-tonifying and exterior-strengthening effects. Sugar-containing versions retain the traditional flavor and are suitable for different consumer groups. Furthermore, by controlling parameters such as centrifugal speed and concentration density, the active ingredients are retained as much as possible, improving product stability. BRIEF DESCRIPTION OF THE DRAWINGS

[0011] Figure 1 The process flow chart of the present invention as a whole; Figure 2 This is a comparison result diagram of the retention rate of the active ingredients of the present invention; Figure 3 This is a graph showing the stability test results of the product of the present invention. DETAILED DESCRIPTION

[0012] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0013] Example 1: See also Figure 1-3 The present invention provides a technical solution: a preparation process of Liuwei Dihuang Drink, comprising the following steps: Step 1: Prepare the raw materials according to weight proportions, including: 5-8 parts of Rehmannia root, 2-6 parts of Dioscorea opposita, 2-5 parts of Cornus officinalis, 2-5 parts of Angelica sinensis, and 2-5 parts of Poria cocos; Step 2: Mix the raw materials of step 1 with water in a mass ratio of 1:8-1:12, and boil at 90-100°C for 1.5-2.5 hours to obtain an extract; Step 3: Allow the extract to stand for 12-24 hours, centrifuge at 3000-5000 rpm for 10-20 minutes, filter, and concentrate to a density of 1.10-1.25 g / cm³, then filter through a 0.22 μm filter membrane. Step 4: When preparing sugar-containing products, add yellow rock sugar and red sugarcane concentrate to the concentrate. When preparing sugar-free products, fill directly.

[0014] First, prepare the basic process by preparing 6 parts of Rehmannia root, 4 parts of Chinese Yam, 3 parts of Cornus officinalis, 3 parts of Angelica sinensis, and 3 parts of Poria. Mix the raw materials with water at a ratio of 1:10, boil at 95°C for 2 hours, filter the extract, and perform boiling extraction.

[0015] Then, the product was allowed to stand for 18 hours and centrifuged at 4000 rpm for 15 minutes until the concentration reached 1.15 g / cm³. The product was then filtered through a 0.22 μm filter membrane to complete the purification process. The following typing process was performed: Sugar-containing type: add 8% yellow rock sugar and 3% red sugarcane concentrate, mix well and then fill; Sugar-free type: Add 3 parts of astragalus and fill directly.

[0016] Example 2: On the basis of Example 1, 7 parts of Rehmannia root, 5 parts of Dioscorea opposita, 4 parts of Cornus officinalis, 4 parts of Angelica sinensis, 4 parts of Poria cocos, and 4 parts of Astragalus membranaceus (sugar-free type) were taken, and the process parameters were the same as those in Example 1.

[0017] Example 3: On the basis of Example 1, during the boiling process, the material-liquid ratio is 1:10, boiling is carried out at 100° C. for 2 hours, and the sugar-containing formulation is 8% yellow rock sugar and 3% red sugarcane concentrate.

[0018] It should be noted that, in this document, relational terms such as first and second, etc., are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the terms "comprises," "comprising," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or device comprising a series of elements includes not only those elements, but also other elements not explicitly listed, or elements inherent to such process, method, article, or device. In the absence of further limitations, an element defined by the phrase "comprising a..." does not exclude the presence of additional identical elements in the process, method, article, or device comprising the element.

[0019] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A preparation process of Liuwei Dihuang Drink, characterized in that: The following steps are involved: Step 1: Prepare the raw materials according to weight proportions, including: 5-8 parts of Rehmannia root, 2-6 parts of Dioscorea opposita, 2-5 parts of Cornus officinalis, 2-5 parts of Angelica sinensis, and 2-5 parts of Poria cocos; Step 2: Mix the raw materials of step 1 with water in a mass ratio of 1:8-1:12, and boil at 90-100°C for 1.5-2.5 hours to obtain an extract; Step 3: Allow the extract to stand for 12-24 hours, centrifuge at 3000-5000 rpm for 10-20 minutes, filter, and concentrate to a density of 1.10-1.25 g / cm³, then filter through a 0.22 μm filter membrane. Step 4: When preparing sugar-containing products, add yellow rock sugar and red sugarcane concentrate to the concentrate. When preparing sugar-free products, fill directly.

2. The preparation process according to claim 1, characterized in that The weight proportions of the raw materials in the step 1 are: 6-7 parts of Rehmannia root, 3-5 parts of Dioscorea opposita, 3-4 parts of Cornus officinalis, 3-4 parts of Angelica sinensis, and 3-4 parts of Poria cocos.

3. The preparation process according to claim 1, characterized in that In the step 1, the amount of astragalus added to the sugar-free type is 2-5 parts. When preparing the sugar-containing type, no astragalus is added.

4. The preparation process according to claim 1, characterized in that The boiling conditions in step 2 are: a mass ratio of raw materials to water of 1:10, an extraction temperature of 95-100° C., and a time of 2 hours.

5. The preparation process according to claim 1, characterized in that: The centrifugation parameters in step 3 are 4000 rpm and centrifugation for 15 minutes.

6. The preparation process according to claim 1, characterized in that In the step 4, in the preparation of the sugar-containing product, the amount of yellow rock sugar added is 8% of the total weight of the concentrate, and the amount of red sugarcane concentrate added is 3%.

Images