Formula and preparation method of traditional Chinese medicine health-preserving soup dumplings

Abstract

The invention discloses a traditional Chinese medicine health-preserving soup bag formula and a preparation method. The formula is formed by scientific compatibility of 34 raw materials according to an accurate weight range. Kudzuvine root is used as a monarch drug for clearing heat and promoting salivation, a ministerial drug is used for synergistically clearing heat, an adjuvant drug comprises eight functional modules, and a conductant drug is used for tonifying and introducing the drug into the kidney by using salt; the preparation method comprises the following steps: cleaning the raw materials, drying, crushing, sieving with a 60-mesh sieve, uniformly mixing and bagging. The soup bag can be used in two application modes of cooking soup and cooking tea, effectively solves the problem of medicinal property imbalance (cold and cool injuring stomach), has the efficacy of reducing blood sugar and blood fat, and realizes medicinal property balance, stable efficacy and application diversification.

Description

Technical fields:

[0001] This invention relates to a formula and preparation method of a traditional Chinese medicine health-preserving soup pack that can be used in various soup pots, and its application, belonging to the field of traditional Chinese medicine technology. Background technology:

[0002] With the increasing demand for health and wellness, the market potential for convenient and effective herbal health-preserving soup packs is enormous. However, existing products generally suffer from problems such as single formulas, imbalanced medicinal properties (excessive use of cold-natured herbs can easily damage the spleen and stomach, and there is a lack of systematic compatibility with warming herbs), narrow application scenarios, and ambiguous dosage. They also lack a layered design based on the principles of "principal, assistant, adjuvant, and guide," leading to counteracting effects. Furthermore, the absence of warming components such as cinnamon and dried ginger can cause discomfort after consumption. This invention aims to provide a scientifically formulated, precisely quantified, and versatile herbal health-preserving soup pack solution that can help lower blood sugar and blood lipids. Summary of the Invention:

[0003] The purpose of this invention is to provide a formula and preparation method for a Chinese herbal health-preserving soup pack that is simple, convenient, effective, and portable and can be used in various soup pots. Experiments have shown that this formula has the effects of lowering blood sugar and blood lipids.

[0004] This invention provides the following technical solution:

[0005] A formula and preparation method for a traditional Chinese medicine health-preserving soup pack that can be used in various soup pots, characterized in that it is made from the following raw materials in parts by weight:

[0006] Kudzu root 20-40g, licorice root 8-19g, wolfberry 2-15g, honeysuckle 5-10g, chrysanthemum 4-10g, mulberry leaf 4-16g, lily bulb 5-20g, cinnamon 5-18g, star anise 3-18g, ginkgo 5-20g, cardamom 4-16g, long pepper 5-20g, monk fruit 1-4 pieces, Buddha's hand 4-20g, angelica root 4-19g, angelica sinensis 6-21g, coix seed 7-21g, clove 5- 15g, Sichuan pepper 4-16g, Dendrobium officinale 4-27g, Cassia seed 8-21g, lotus seed 6-18g, longan 5-19g, yam 7-19g, Poria cocos 6-20g, dandelion 3-15g, basil 3-14g, Codonopsis pilosula 9-11g, apricot kernel 9-11g, Atractylodes macrocephala 7-9g, dried ginger 6-8g, red dates 5-7, mung bean 6-7g, red bean 6-8g, black bean 6-7g, salt 1-4g;

[0007] Furthermore, the preparation method of the herbal health-preserving soup pack is characterized by including the following steps:

[0008] (1) Take the above-mentioned fractional raw materials and clean them to remove sludge and impurities;

[0009] (2) Dry the cleaned components to remove moisture;

[0010] (3) Crush the dried raw materials using a pulverizer, pass them through a 60-mesh sieve, and mix them thoroughly.

[0011] (4) Pack the sieved raw materials into food-grade cloth bags;

[0012] Furthermore, the application of herbal health-preserving soup packs is characterized by including the following steps:

[0013] (1) Making soup: Take one soup packet and stew it with the main ingredients. Bring to a boil over high heat, then simmer over low heat for 3-4 hours. Add salt to taste. Do this 2-3 times a week.

[0014] (2) Brewing tea: Open the package, steep in boiling water for 10-15 minutes, and drink as tea (honey can be added).

[0015] Furthermore, the main ingredients include, but are not limited to, one or more of chicken, pork, beef, mutton, duck, and fish.

[0016] Furthermore, the mass ratio of the health-preserving soup packet to water is 1:10-1:50;

[0017] Furthermore, the formulation of the herbal health-preserving soup pack is characterized by:

[0018] (1) Principal drug

[0019] Kudzu root: relieves muscle tension and reduces fever, promotes body fluid production and quenches thirst, and is used for external pathogenic factors or internal heat damaging body fluids; honeysuckle, chrysanthemum, and dandelion: assist the principal herbs in clearing heat and detoxifying, and dispersing wind-heat;

[0020] (2) Assistant medicine

[0021] Licorice: harmonizes the effects of other herbs, tonifies the spleen and replenishes qi, and reduces toxicity;

[0022] Frost-covered mulberry leaves: dispel wind and clear heat, clear the lungs and moisten dryness, and assist kudzu root in relieving exterior symptoms;

[0023] Angelica dahurica: dispels wind and dampness, clears the orifices and relieves pain, and enhances the body's ability to relieve exterior symptoms;

[0024] Monk fruit: Clears heat and moistens the lungs, soothes the throat and relieves cough, and helps to clear heat and generate fluids;

[0025] (3) Adjuvant drugs

[0026] Spleen-strengthening and dampness-removing group:

[0027] Poria cocos, Coix seed, Atractylodes macrocephala, and Dioscorea opposita: Strengthen the spleen and eliminate dampness, replenish the middle energizer and boost qi;

[0028] Red beans, mung beans, and black beans: promote diuresis and detoxification, and regulate the spleen and stomach;

[0029] Warming and dispelling cold group:

[0030] Cinnamon, dried ginger, Sichuan pepper, and long pepper: warm the middle and dispel cold, preventing cold-natured medicines from harming the stomach;

[0031] Qi-regulating and phlegm-resolving group:

[0032] Buddha's hand, almond, and cardamom: promote qi circulation, resolve phlegm, stimulate appetite, and aid digestion;

[0033] Yin-nourishing and blood-tonifying group:

[0034] Angelica sinensis, wolfberry, lily bulb, Dendrobium officinale, and longan: Nourishes Yin and blood, moistens the lungs and calms the mind; aids digestion and relieves stagnation.

[0035] Star anise, cloves, and cassia seeds: promote qi circulation, eliminate food stagnation, moisten the intestines, and relieve constipation;

[0036] (4) Use medicine

[0037] Red dates and Codonopsis pilosula: replenish qi and blood, harmonize the body's defenses, and enhance the overall tonic effect of the formula; Salt (1 gram): guides the medicine to the kidneys and also adds flavor. Attached image description:

[0038] Figure 1 To test insulin sensitivity;

[0039] Figure 2 , Figure 3 For gavage during the experiment;

[0040] Figure 4 Blood was collected from the tail vein during the experiment;

[0041] Figure 5 Serum insulin was detected using a reagent kit during the experiment;

[0042] Figure 6 Blood was drawn from the heart during the experiment. Specific implementation examples:

[0043] To make the present invention more apparent and understandable, preferred embodiments are described in detail below. The described embodiments are only some, not all, of the embodiments of the present invention. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without inventive effort are within the scope of protection of the present invention.

[0044] Example 1:

[0045] A formula for a traditional Chinese medicine health-preserving soup pack that can be used in various soup pots, comprising the following components by weight:

[0046] 30g kudzu root, 9g licorice root, 9g wolfberry, 6g honeysuckle, 3g chrysanthemum, 6g mulberry leaf, 9g lily bulb, 6g cinnamon, 6g star anise, 6g ginkgo, 6g cardamom, 6g long pepper, half a monk fruit, 9g Buddha's hand, 9g angelica root, 9g angelica sinensis, 9g coix seed, 6g clove, 6g Sichuan pepper, 6g dendrobium officinale, 9g cassia seed, 9g lotus seed, 9g longan, 9g yam, 9g poria cocos, 3g dandelion, 3g basil, 9g codonopsis, 9g apricot kernel, 9g atractylodes macrocephala, 6g dried ginger, 5 red dates, 6g mung bean, 6g red bean, 6g black bean, 1g salt;

[0047] Specifically, the preparation method of this health-preserving soup pack includes the following steps:

[0048] (1) Take the above-mentioned fractional raw materials and clean them to remove sludge and impurities;

[0049] (2) Dry the cleaned components to remove moisture;

[0050] (3) Crush the dried raw materials using a pulverizer, pass them through a 16-mesh sieve, and mix them thoroughly.

[0051] (4) Pack the sieved raw materials into food-grade cloth bags;

[0052] When using, put the health-preserving soup pack shown in this invention into a clay pot, add drinking water at a mass ratio of 1:40, take poultry and livestock meat and cut it into small pieces and add it to the pot, turn on high heat to heat the clay pot to bring the water to a boil, then add mushrooms and other auxiliary ingredients to the clay pot, turn on low heat and simmer for 3-4 hours.

[0053] Example 2:

[0054] A formula for a traditional Chinese medicine health-preserving soup packet that can be used in various soup pots, comprising the following components by weight:

[0055] 30g kudzu root, 9g licorice root, 9g wolfberry, 6g honeysuckle, 3g chrysanthemum, 6g mulberry leaf, 9g lily bulb, 6g cinnamon, 6g star anise, 6g ginkgo, 6g cardamom, 6g long pepper, half a monk fruit, 9g Buddha's hand, 9g angelica root, 9g angelica sinensis, 12g coix seed, 6g clove, 6g Sichuan pepper, 6g dendrobium officinale, 9g cassia seed, 9g lotus seed, 9g longan, 12g yam, 12g poria cocos, 3g dandelion, 3g basil, 9g codonopsis root, 9g apricot kernel, 12g atractylodes macrocephala, 6g dried ginger, 5 red dates, 8g mung bean, 8g red bean, 8g black bean, 1g salt;

[0056] Example 3:

[0057] A formula for a traditional Chinese medicine health-preserving soup pack that can be used in various soup pots, comprising the following components by weight:

[0058] 32g kudzu root, 9g licorice root, 9g wolfberry, 9g honeysuckle, 5g chrysanthemum, 6g mulberry leaf, 9g lily bulb, 6g cinnamon, 8g star anise, 6g ginkgo, 6g cardamom, 6g long pepper, half a monk fruit, 9g Buddha's hand, 9g angelica root, 9g angelica sinensis, 9g coix seed, 8g clove, 6g Sichuan pepper, 6g dendrobium officinale, 12g cassia seed, 9g lotus seed, 9g longan, 9g yam, 9g poria cocos, 5g dandelion, 3g basil, 9g codonopsis root, 9g apricot kernel, 9g atractylodes macrocephala, 6g dried ginger, 5 red dates, 6g mung bean, 6g red bean, 6g black bean, 1g salt;

[0059] Example 4:

[0060] A formula for a traditional Chinese medicine health-preserving soup pack that can be used in various soup pots, for use in seafood soups, includes the following components by weight:

[0061] 30g kudzu root, 9g licorice root, 9g wolfberry, 6g honeysuckle, 3g chrysanthemum, 6g mulberry leaf, 9g lily bulb, 6g cinnamon, 6g star anise, 6g ginkgo, 6g cardamom, 6g long pepper, half a monk fruit, 9g Buddha's hand, 9g angelica root, 9g angelica sinensis, 11g coix seed, 6g clove, 6g Sichuan pepper, 6g dendrobium officinale, 9g cassia seed, 9g lotus seed, 9g longan, 11g yam, 11g poria cocos, 3g dandelion, 3g basil, 9g codonopsis root, 9g apricot kernel, 11g atractylodes macrocephala, 6g dried ginger, 5 red dates, 9g mung bean, 9g red bean, 9g black bean, 1g salt;

[0062] It should be noted that the above-mentioned poultry and livestock meat includes, but is not limited to, one or more of chicken, pork, beef, mutton, duck, and fish; the preparation methods of Examples 2-4 are the same as those of Example 1;

[0063] I. The following is the procedure for the blood sugar lowering experiment:

[0064] 1. Reagents

[0065] Blood glucose meter and test strips: Sinocare GA-3, rat serum insulin kit, ELISA, ImiJet, Insulin resistance index = fasting blood glucose × serum insulin / 22

[0066] 2. Laboratory animals

[0067] Male SD rats were used in the experiment. They were purchased from Wu's Laboratory Animal Co., Ltd., and were 6-8 weeks old, weighing 180-200g. They were acclimatized for 7 days before use.

[0068] 3. Feeding conditions

[0069] Laboratory animals are housed in a barrier system that meets national standards for laboratory animal environmental facilities, with the temperature controlled at 20-26℃, relative humidity at 40%-70%, and 12-hour alternating light and dark lighting. They have free access to standard laboratory animal feed and water.

[0070] 4. Type 2 diabetic rat model

[0071] A 10 mg / mL streptozotocin (STZ) solution was prepared using citrate-sodium citrate buffer (0.1 M, pH 4.5) and used immediately. Both the model group and the experimental group were fed a high-sugar, high-fat diet for 4 weeks. In the fifth week, STZ solution was injected intraperitoneally at a dose of 4 ml / animal per day. On the fourth day after injection, the animals were fasted for 12 hours, and blood was collected from the tail vein. Fasting blood glucose was measured using a glucometer. A fasting blood glucose level greater than 11 mmol / L indicated successful model establishment.

[0072] 5. Detailed experimental procedure

[0073] This experiment mainly investigates the application of a traditional Chinese medicine health-preserving soup pack that can be used in various soup pots in alleviating type 2 diabetes. According to Example 1, the prepared soup pack was added to a certain amount of boiling water and steeped for 15 minutes. The experimental group rats were given 4 mL of soup per day, 2 mL twice a day by gavage. The model group and the blank group were given the same volume of pure water. There were 15 rats in each group. During the experiment, they were given a basic complete nutrition diet. The first day of administration was counted as the first day. Fasting blood glucose levels were measured on the tenth, twentieth, thirtieth and forty-fifth days (the fifteenth day after the last administration).

[0074] Table 1 Fasting blood glucose levels

[0075]

[0076] As shown in Table 1, the fasting blood glucose level in the normal group remained at 4-6, while that in the model group rose from around 18 at the beginning to around 28 on day 30. The experimental group had a more significant hypoglycemic effect compared with the model group. On day 15 after the last dose, the model group still maintained a higher blood glucose level, while the experimental group maintained the blood glucose level of day 30.

[0077] 5. Insulin sensitivity

[0078] like Figure 1 As shown, the insulin resistance index of the normal group was at the level of 2-3, while that of the model group gradually increased from about 13 at the beginning of the experiment to about 24-26 after 20 days. The experimental group reached the highest value of 20 on the 20th day, and then decreased significantly on the 30th day, and decreased to about 11 on the 45th day.

[0079] The experimental results on fasting blood glucose and insulin sensitivity showed that the fasting blood glucose level of type 2 diabetic rats using this traditional Chinese medicine health-preserving soup pack was significantly lower than that of the model group, and the blood glucose level remained at the level of the last administration within 15 days after the last administration. The insulin index also decreased significantly, indicating that a traditional Chinese medicine health-preserving soup pack that can be used in various soup pots has a significant effect on improving type 2 diabetes.

[0080] II. The following is the experimental procedure for hyperlipidemia.

[0081] 1. Laboratory animals

[0082] Male SD rats were used in the experiment. They were purchased from Wu's Laboratory Animal Co., Ltd., and were 6-8 weeks old, weighing 180-200g. They were acclimatized for 7 days before use.

[0083] 2. Feeding conditions

[0084] Laboratory animals are housed in a barrier system that meets national standards for laboratory animal environmental facilities, with the temperature controlled at 20-26℃, relative humidity at 40%-70%, and 12-hour alternating light and dark lighting. They have free access to standard laboratory animal feed and water.

[0085] 3. Hyperlipidemia rat model

[0086] After one week of acclimatization, SD rats were randomly divided into two groups: a blank control group and a hyperlipidemia model group. Animals in the blank control group were fed a normal diet from the beginning to the end of the experiment, while animals in the hyperlipidemia model group were fed a high-fat, high-cholesterol diet. After 12 weeks, blood was collected from the tail vein. The serum total cholesterol (TC) and triglyceride (TG) levels in the hyperlipidemia model group were significantly higher than those in the blank control group, indicating successful model establishment.

[0087] 4. Specific experimental procedure

[0088] This experiment mainly investigated the application of a traditional Chinese medicine soup pack suitable for various soup pots in alleviating hyperlipidemia. Following Example 1, the prepared soup pack was steeped in boiling water for 15 minutes. The experimental group rats received 4 mL of soup per day, administered twice daily by gavage (2 mL each time). The control group and model group received the same volume of pure water. Each group consisted of 15 rats. During the treatment period, the control group was fed a normal diet, while the other groups were fed a high-fat, high-cholesterol diet. The treatment lasted 30 days. After the last administration, the rats were fasted for 12 hours and anesthetized by intraperitoneal injection of 3% sodium pentobarbital (1.2 mL / kg). Blood was collected from the heart. After centrifugation at 3000 rpm for 10 minutes, the supernatant serum was collected. The levels of total cholesterol (TC), triglycerides (TG), high-density lipoprotein (HDL), and low-density lipoprotein (LDL) were detected using an automated biochemical analyzer. The results are shown in Table 2.

[0089] Table 2. Blood lipid indices of rats in each group

[0090]

[0091] As shown in Table 2, compared with the model group, the experimental group had a significant effect on reducing TC, TG and LDL, and the HDL content was increased. After 30 days of continuous gavage, the symptoms of hyperlipidemia were significantly reduced, approaching the blood lipid level of the blank control group. Moreover, the mortality rate during the experiment was 0, indicating that the lipid-lowering composition of the present invention is safe and non-toxic, and has a significant effect on improving hyperlipidemia.

[0092] In summary, this invention innovatively constructs a four-level compatibility system: kudzu root is the principal ingredient, honeysuckle / chrysanthemum are the assistant ingredients to synergistically clear heat, and eight functional modules (including cinnamon and dried ginger for warming and dispelling cold, and angelica for nourishing yin and replenishing blood) are added. Red dates and codonopsis are used as guiding ingredients, and salt is added to direct the medicine to the kidneys. Simultaneously, precise gram values ​​for 34 ingredients are set, and a dual application mode for soup making and tea brewing is developed, achieving a balance of medicinal properties, stable efficacy, and expanded application scenarios. Furthermore, it has significant alleviating effects on type 2 diabetes and hyperlipidemia.

[0093] The above embodiments are merely preferred embodiments of the present invention and are not intended to limit the present invention in any form or substance. It should be noted that those skilled in the art can make several improvements and additions without departing from the present invention, and these improvements and additions should also be considered within the scope of protection of the present invention.

Claims

1. A traditional Chinese medicine health-preserving soup packet formula, characterized in that, Made from the following ingredients in parts by weight: Kudzu root 20-40g, licorice root 8-19g, wolfberry 2-15g, honeysuckle 5-10g, chrysanthemum 4-10g, mulberry leaf 4-16g, lily bulb 5-20g, cinnamon 5-18g, star anise 3-18g, ginkgo 5-20g, cardamom 4-16g, long pepper 5-20g, monk fruit 1-4 pieces, Buddha's hand 4-20g, angelica root 4-19g, angelica sinensis 6-21g, coix seed 7-21g, clove 5- 15g, Sichuan pepper 4-16g, Dendrobium officinale 4-27g, Cassia seed 8-21g, lotus seed 6-18g, longan 5-19g, yam 7-19g, Poria cocos 6-20g, dandelion 3-15g, basil 3-14g, Codonopsis pilosula 9-11g, apricot kernel 9-11g, Atractylodes macrocephala 7-9g, dried ginger 6-8g, red dates 5-7 pieces, mung bean 6-7g, red bean 6-8g, black bean 6-7g, salt 1-4g.

2. A method for preparing a traditional Chinese medicine health-preserving soup pack as described in claim 1, characterized in that, Includes the following steps: (1) Take the above-mentioned fractional raw materials and clean them to remove sludge and impurities; (2) Dry the cleaned components to remove moisture; (3) Crush the dried raw materials using a pulverizer, pass them through a 60-mesh sieve, and mix them thoroughly. (4) Pack the sieved raw materials into food-grade cloth bags.

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