5 results about "Liver stomach" patented technology

The invention relates to a vinegar guide as well as a formula and a preparation method thereof. The invention relates to a vinegar guide, which is a formula vinegar beverage and seasoning which can be directly taken orally. The vinegar guide takes original vinegar as a base material, and components are selected from substances which are allowed to be used according to a traditional food and traditional Chinese medicinal material catalog published by the country. Adding drinking water according to a ratio, performing high-temperature (sterilization) to stimulate the properties of medicinal and edible substances, performing low-temperature decoction to overflow effective components, and performing seasoning. The requirements of related laws and technical specifications such as Food Safety Law of the People's Republic of China are met. According to the theory of'guiding medicine to channel 'of Chinese traditional medicine and pharmacy, medicinal and edible Chinese herbal medicines are soaked in vinegar and decocted with water, so that material attribute components can be effectively stimulated to directly act on human liver and stomach visceral meridians, and the requirement of human organs on absorption of the medicinal and edible material attribute components is met. And meanwhile, the health-care wine can effectively eliminate or relieve discomfort of a human body caused by drinking.

The invention relates to the technical field of food processing and biology, discloses a genetic analysis bear gall body-building wine liver and stomach maintenance and immunity enhancement process, and solves the problems of unstable quality, low component dissolution rate and fuzzy efficacy orientation caused by fluctuation of raw material components and single soaking process in the prior art. Comprising the following steps: carrying out biochemical fingerprint analysis on fresh ursodesoxycholic acid and fructus lycii, and carrying out efficacy typing according to the contents of ursodesoxycholic acid, lycium barbarum polysaccharide, betaine and the like; carrying out targeted bio-enzyme pretreatment on the specific Chinese wolfberry fruits according to the typing result; raw materials of specific types are subjected to efficacy coupling combination, stepped dynamic alcoholysis soaking is adopted, and components with different dissolution characteristics are fully extracted through low-alcohol pre-dissolution and gradient alcohol rising steps; and finally, filtering, harmonizing and alcoholizing. According to the scheme, raw material standardization and process precision are combined, so that the stability of product quality is ensured, the transfer rate of functional components is increased, and liver and stomach nourishing or immunity enhancing products with definite efficacy can be directionally prepared.

The invention relates to the technical field of health-care wine, and discloses a kidney-tonifying anti-fatigue liver-stomach-recuperating compound bear gall body-building wine process which comprises the following steps: adding fructus lycii into pure grain white spirit, and carrying out ultrasonic circulating extraction to obtain base wine; an ionic strength regulator is added into the base liquor, and the conductivity of the base liquor is regulated and stabilized in a target interval; cooling the treated base liquor, firstly adding honey to construct a reductive buffer environment, then adding fresh bear bile, and performing low-temperature curing; and finally, homogenizing, ageing and filtering. The ion environment of the base liquor is regulated in advance, conditions are established for ordered self-assembly of cholate in the fresh bear bile, a stable colloidal dispersion system is formed, product precipitation is effectively avoided, meanwhile, the activity of bio-enzyme in the fresh bear bile is kept through a reductive buffer environment established through step-by-step feeding, and the stability of the fresh bear bile is improved. And new ester flavor substances are generated through catalysis in the low-temperature curing process.

This invention belongs to the field of traditional Chinese medicine processing and application technology, specifically relating to a Buddha's Hand tea bag and its preparation method. The packaging bag is made by folding and bonding an inner thin sheet; the Buddha's Hand slices are filled into the packaging bag; the total weight of the Buddha's Hand slices is 3-6g, the length of the slices is 1.2-1.5cm, and the width is 0.6-1.2cm; the moisture content of the Buddha's Hand slices is 6-8%. The inner thin sheet is rectangular, with a length of 15cm and a width of 6.6cm. This invention is the first to apply tea bag technology to Buddha's Hand, allowing users treating liver and stomach qi stagnation, chest and rib pain, epigastric fullness, poor appetite, and vomiting to brew Buddha's Hand like drinking tea bags, thus greatly facilitating patients.

This invention relates to the field of functional beverages and traditional Chinese medicine health products, and discloses a highly effective medicinal and edible plant-based beverage for treating bitter taste and halitosis, as well as its preparation process. The optimal formula of the raw materials for the plant-based beverage is as follows: 10 grams of dandelion; 10 grams of purslane; 3 grams of black tea; 20 grams of Poria cocos; and 20 grams of apple. Among them, dandelion is the core ingredient for clearing heat and removing dampness, directly clearing liver and stomach heat to treat the root cause of bitter taste; purslane has antibacterial and anti-inflammatory properties, targeting and inhibiting harmful bacteria in the oral cavity to reduce odor; Poria cocos can strengthen the spleen and remove dampness, blocking the upward flow of dampness and turbidity that causes halitosis; black tea neutralizes the bitterness of the raw materials and provides tea polyphenols and theaflavins to assist in antibacterial activity, while also astringing oral odor; apple has a sweet and sour taste that balances the flavor, and pectin absorbs residual odor, improving drinking compliance. Through the synergistic combination of the five raw materials, the plant-based beverage can clear liver and stomach heat and spleen and stomach dampness from the root, while inhibiting harmful bacteria in the oral cavity and intestines, thereby reducing halitosis and bitter taste, and achieving a rapid and lasting therapeutic effect on bitter taste and halitosis.