Oral health care products using extreated mung bean juice as mother liquor and preparation method thereof

Abstract

The present invention relates to an oral health-care product of extract juice of mung bean as mother liquor. Its raw material composition includes (wt%) 60-70% of mung bean, 10-20% of jujube, 10-20% of lycium berry, 5-10% of pueraria root and 2-3% of lonicera. In the oral product of unit container the mung bean extract juice is 45-60% and other auxiliary material juice is 40-55%. Said invention adopts the chemical and physical combined cell breaking method to prepare mung bean juice, so its therapeutic effective componnet can be easily absorbed by human body. Said product can be made into beverage, oral liquor, powder or capsule, and passesses the functions of clearing away heat, removing toxic material, eliminating pimple and mark, beautifying face and moistening skin, etc.

Description

Technical field: [0001] The invention relates to the food industry, in particular to a health product made from mung bean extract juice as a mother liquor and a preparation method thereof. Background technique: [0002] Mung beans are sweet in taste and cold in nature, and can be used for both medicine and food. "Compendium of Materia Medica" and other medical books record that mung beans "cure acne poison, treat carbuncle, nourish skin and moisturize skin; relieve gold, stone and arsenic, and all herbal poisons." Modern medicine has also proved that mung beans can also lower blood fat, prevent atherosclerosis, Anti-inflammatory, as well as detoxification and liver protection functions. There have been beverages or food made from mung beans on the market, and there are also reports in the patent literature. After searching, there are two Chinese patents close to the present invention: [0003] CN 1175380A "Mung bean drink and its production method", which is mainly compos...

AI Technical Summary

Problems solved by technology

[0005] The above method is mainly to boil mung beans in high temperature water and then filter to extract juice, which does not involve the release of intracellular substances and cannot effectively extract the curative components of mung beans, usually less than 10%

In the stage of boiling at high temperature, even the active ingredients such as bioactive substances are destroyed, so that the curative effect that mung beans should have cannot be fully exerted.