CN103749827B - Preparation method of red ginseng/fig tea - Google Patents

Preparation method of red ginseng/fig tea Download PDF

Info

Publication number
CN103749827B
CN103749827B CN201410004689.5A CN201410004689A CN103749827B CN 103749827 B CN103749827 B CN 103749827B CN 201410004689 A CN201410004689 A CN 201410004689A CN 103749827 B CN103749827 B CN 103749827B
Authority
CN
China
Prior art keywords
red ginseng
chinese yam
korean red
hawthorn
residue
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
CN201410004689.5A
Other languages
Chinese (zh)
Other versions
CN103749827A (en
Inventor
高晖富
姜志辉
张崇禧
王振波
董爽
贾丽
于江春
姜丽萍
丛众正
张瑞瑞
史文凤
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Shenyuanzhuang Biotechnology Co.,Ltd.
Original Assignee
WEIHAI HUANCUILOU RED GINSENG TECHNOLOGY Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by WEIHAI HUANCUILOU RED GINSENG TECHNOLOGY Co Ltd filed Critical WEIHAI HUANCUILOU RED GINSENG TECHNOLOGY Co Ltd
Priority to CN201410004689.5A priority Critical patent/CN103749827B/en
Publication of CN103749827A publication Critical patent/CN103749827A/en
Application granted granted Critical
Publication of CN103749827B publication Critical patent/CN103749827B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Landscapes

  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention belongs to the technical field of research and development of health food, and relates to a preparation method of red ginseng/fig tea. The method comprises the following steps: cleaning red ginseng 5-year root and Chinese yam, drying, pulverizing into 20-mesh powder, putting the red ginseng powder, Chinese yam powder, fig, mulberry, Chinese date and hawthorn into a stainless steel vessel, decocting with water three times, filtering to obtain a filtrate and residues, carrying out pressure filtration on the residues, merging with the filtrate, adding Bifidobacterium, fermenting, concentrating the filtrate under reduced pressure to thick paste, adding maltodextrin and glucose into the thick paste, evenly stirring to prepare a soft material, granulating, drying, finishing the granules, and packaging. The product has the function of strengthening the body.

Description

A kind of preparation method of Korean red ginseng fig tea
Technical field
Health food research and development technical field belonging to the present invention.The present invention relates to a kind of preparation method of Korean red ginseng fig tea.Product of the present invention has the function improved the health.
Background technology
1 Korean red ginseng system is processed through steaming, toasting by the fresh ginseng in the Koryo originating from Korea S, in processing Korean red ginseng process, has new anticancer active constituent to produce.Korean red ginseng is not cool not warm yet, belongs to warm nature; Though Korean ginseng is warm in nature but benefit property is strong, beneficial gas helps fire.Korean ginseng divides again white ginseng and red ginseng, and insufficiency of the spleen hyperactivity of fire person should use white ginseng, because of " life gas is cool, micro-bitter tonifying yin "; The timid person of insufficiency of the spleen lung should use red ginseng, " ripe temperature, the sweet yang-tonifying of taste ".On the whole, Korean ginseng is more suitable for the frank people of the old deficiency of vital energy and takes, the strong physique of energy, develop immunitypty.
Effect of Korean red ginseng:
(1) brain healthy: the people that failure of memory and sports coordination ability are declined and be on the drink or the food of contact zones alcohol component, the people of medicine, Korean red ginseng has and improves mental working ability, strengthens memory and improve effect of cerebral ischemia obstacle
(2) ease pain: some experts find by doing sensory nerve cell test, and Korean ginseng is all helpful to the various pain symptom of health.
(3) anti-cancer and anticancer: the saponin constituent of Korean red ginseng and non-saponin constituent have the proliferation activity suppressing multiple cancer cell, while also can inhibition cancer cell shift.In addition, Korean red ginseng and anticancer are with taking, and anticancer effect is better than independent anticancer (mitomycin).This is because cancer cell easily forms tolerance in chemotherapy of tumors, Korean red ginseng and anticancer, with taking, strengthen the lethality to cancer cell, alleviate the side effect of anticancer.
(4) develop immunitypty: Korean red ginseng extract can recover the cellular immunity the declined reaction because taking the anticancer (mitomycin) with immunotoxicity, especially ether extract can activate or strengthen cellular immunity, and the activity of NK, there is very large effect to raising immunity.
(5) diabetes are controlled: Korean red ginseng contains the material promoting insulin secretion and similar insulin action, and wherein ginsenoside can improve hyperglycaemia, effectively controls the generation of diabetes.
(6) strong liver: have antihepatitic activity in Korean ginseng composition, has the effect of removing toxic substances, protection liver and promotion liver regeneration, recovery.In addition, Korean red ginseng relieves the effect of alcohol in addition, eliminates the effect of being still drank after a night.
(7) regulate blood pressure: Korean red ginseng has hemangiectasis effect, can improve blood circulation, saponin constituent wherein, by promoting vascular endothelial cell release nitric oxide, can reach hypotensive activity.
(8) antifatigue and resistance to compression: find after deliberation, continues to take Korean red ginseng and can improve locomitivity and fatigue-relieving, to promoting that the recovery of player's fatigue accumulation and prevention exercise induced anemia have very great help; In addition, Korean red ginseng can also strengthen the tolerance to adverse environments such as low temperature (5 DEG C, 0 DEG C ,-10 DEG C) and high temperature (35 DEG C), by carrying out exquisite adjustment to pressure or environmental change, improves anti-pressure ability, maintains organism stability.
(9) improve Menopause obstacle: according to investigations, have the women of climacteric impairment property after taking Korean red ginseng, after having the people of 80% to admit to take Korean red ginseng, symptom is obviously improved.Expert claims, and these women, as adjusted consumption according to symptom, also can improve curative effect.
(10) male sexual disfunction is improved: Korean red ginseng can prevent the male sexual disfunction because pressure causes.Through clinical testing, after erectile dysfunction patient (90 people) takes Korean red ginseng, all make moderate progress in the degree of erection, sexual desire and satisfaction etc.
(11) anti-oxidant and anti-ageing: Korean red ginseng have suppress harmful active oxygen increase the antioxidant effect with lipid peroxidation.
2 fig fig nature and flavor are sweet, flat, nontoxic.Containing fruit containing carbohydrate, citric acid, malic acid, acetic acid, enzyme etc.
Effect of fig: appetizing, antidiarrheal dysentery, controls five hemorrhoid: nourishing aperitive for relaxing, having galgctogogue action, having the merit of expelling parasite, anti-inflammatory, detumescence concurrently.Fruit branch and leaf all contain zymigen, can make assist digestion medicinal.
Fig relieve sore throat: fig two pieces, boiling water brews, for tea drink frequently; Fig fresh fruit dries to be ground into powder, blows bottleneck throat; Fig 15 grams, is taken after mixing with liquid in right amount with rock sugar after decocting, frequently drinks it for tea.
Fig is anticancer: fruit milk is to sarcoma, and lacteal tumor, gland cancer, leukaemia, lymphosarcoma all has inhibitory action.Clinically comprise tongue cancer with controlling all kinds of malignant tumour, lung cancer, carcinoma of parotid gland, cancer of the stomach, liver cancer, colon cancer, kidney etc.Food side: fresh fig 50 grams, 100 grams, lean meat, water stewes half an hour, takes soup and eats meat.Serve on a period of time, be no less than 30 days.Also can use fig 15 grams, boiling water brews for tea, everyday drink-service.
Fig hypoglycemic: Water Extract of Ficus Carica, has and reduces blood sugar effect.Food side: fig 15 grams, lycium barbarum 10 grams, is boiled in water.For tea-drinking, every day 1 dose, finally chew and take fig and the fruit of Chinese wolfberry.Also can use fig 50 grams, 100 grams, balsam pear, is all cut into sheet, adds poach soup, and seasoning can diet, serve on 7--10 days.
Fig stomach invigorating: fig ferment mixes with gastric juice, has aid digestion, but should eat raw.Appetite is not good enough person, every day can be chewed and be taken fig, each 1 piece, every day 3 times, is advisable with 1 hour ante cibum.To habitual constipation, hemorrhoid hemorrhage, the diseases such as chronic gastritis, clothes also effective.
3 mulberry fruits have another name called mulberries, and be the ripening fruits of Moraceae deciduous tree mulberry tree, mulberries are again sorosis, mulberry jujube, and peasant likes the fresh fruit of its maturation to eat, and taste sweet juice is many, is one of fruit of often eating of people.Because the growing environment that mulberry tree is special makes sorosis have spontaneous growth, without the feature of any pollution, so mulberries are otherwise known as " holy fruit among the people ".Modern study confirms, containing the abundant composition such as activated protein, vitamin, amino acid, carrotene, mineral matter, resveratrol, anthocyanidin in mulberries fruit, nutrition is 5 ~ 6 times of apple, it is 4 times of grape, there is multiple efficacies, be described as " the best health fruit of 21st century " by medical circle.Often eat mulberries and can significantly improve body immunity, have and delay senility, effect of beautifying face and moistering lotion.Mulberries both can food, can be used as medicine again, and the traditional Chinese medical science thinks the sweet acid of mulberries taste, and cold nature, enters the heart, liver, kidney channel, is strengthening by means of tonics, the good fruit of intelligence development of nourishing heart.Have, cure mainly deficiency of YIN-blood and having a dizzy spell of causing, tinnitus palpitaition, irritated insomnia, soreness and weakness of waist and knees, poliosis, the diseases such as dry, dry and hard excrement of quenching one's thirst.
4 dates have another name called red date, dry jujube, Chinese date, originate from China, have the plantation history of more than 8,000 year in China, are just listed in since ancient times one of " five fruits " (chestnut, peach, Lee, apricot, jujube).Date is rich in the nutritional labelings such as protein, fat, carbohydrate, carrotene, B family vitamin, vitamin C, citrin and calcium, phosphorus, iron and CAMP.Wherein ascorbic content comes out at the top in fruit, has the laudatory title of vitamin king.
5 hawthorn edible plants, matter is hard, and pulp is thin, and taste is micro-sour and astringent; Machaka, the close life of branch, have spinelet, sprout has pubescence; Sprig puce, old branch taupe.
The nutritive value of hawthorn:
Hawthorn is containing multivitamin, crataegolic acid, tartaric acid, citric acid, malic acid etc., and also containing the mineral matter such as flavonoids, lactone, carbohydrate, protein, fat and calcium, phosphorus, iron, contained lipolytic enzyme can promote the digestion of fat food.Promote gastric secretion and increase the functions such as stomach endoenzyme element.The traditional Chinese medical science is thought, hawthorn has the effects such as long-pendingization that disappear is stagnant, convergence stops dysentery, activate blood circulation and disperse blood clots.Cure mainly the diseases such as eating accumulation, chest diaphragm spleen are full, the amenorrhoea of hernia blood stasis.Containing the drug ingedient such as mountain terpene and flavonoids in hawthorn, there is significant hemangiectasis and hypotensive effect, have the function strengthening cardiac muscle, arrhythmia, adjusting blood lipid and cholesterol level.Accommodation: common people are edible all.Children, the elderly, indigestion especially edibility.Cold, indigestion, poor appetite, children's cartilage acalcicosis, Iron deficiency anemia in children person can eat haw flakes more.
Effect of hawthorn and effect:
(1) prevention and cure of cardiovascular disease, reduces blood pressure and cholesterol, softening blood vessel and diuresis and sedation;
(2) appetite-stimulating indigestion-relieving, offsets carnivorous stagnant effect especially better, all have employed hawthorn in a lot of digestant medicine;
(3) hawthorn has the effect activated blood circulation and dispersed blood clots, and contributes to removing local extravasated blood state, has auxiliary curative effect to traumatic injury;
(4) have in hawthorn relieving asthma reduce phlegm, the composition of anti-bacteria, treatment abdominal pain diarrhea.
6 Chinese yams and Chinese yam, another name RHIIZOMA DIOSCOREAE from Henan of China, Chinese yam rhizome, this genuss food, though gas is warm and put down, is the moon of tonifying spleen lung.Be moistening fur, longue meat, taste is sweet double salty, again can kidney-nourishing reinforcing yin essence.Tonifying middle-Jiao and Qi: plant trace element because being rich in 18 seed amino acids and more than 10, and other mineral matter, so have strengthening the spleen and stomach, tonifying lung kidney, tonifying middle-Jiao and Qi, invigorating the spleen qi-restoratives, to reinforce the kidney the effects such as beneficial essence, beneficial heart and tranquilizing mind, saying of " invigorating the spleen help, taste essence being reinforced the kidney, controlled all kinds of diseases and ailments, treat general debility " is had in Li Shizhen (1518-1593 A.D.) Compendium of Material Medica.This Chinese yam has the effect of quenching one's thirst and promoting the production of body fluid.Chinese traditional treatment consumptive disease is quenched one's thirst in (diabetes) prescription often has Chinese yam single to use, or share with other medicines, and effect is better.Because fresh Chinese yam is rich in multivitamin, amino acid and mineral matter, Human Lipid Metabolism can be prevented and treated abnormal, and artery sclerosis, to safeguarding that insulin normal function also has certain effect, there is enhancing body immunity, beneficial heart and tranquilizing mind, rather cough Dingchuan, the health-care effect such as delay senility.Yuan Dynasty taste expert Li Gao says: " control dry skin and moisten it with this thing." Li Shizhen (1518-1593 A.D.) is write: " Chinese yam can moisten fur." to nourishes rough skin, vigorous and graceful beauty treatment has unique curative effect to Chinese yam.Copper ion in Chinese yam and connective tissue have very big help to human development, have obvious curative effects to vascular system disease; Calcium in Chinese yam, bone, osteoporosis are damaged to the injury of the tissues, loss of tooth has high curative effect, also good curative effect is had to pernio, diabetes, hepatitis, children's's diarrhea, enruesis, baby's indigestion, ulcerative stomatitis, pulmonary tuberculosis, the inferior patient of woman month band, use of a specified duration can be clear-headed and clear-sighted, promotes longevity.Control feeding urges: in Chinese yam, be rich in a large amount of protein, B family vitamin, vitamin C, vitamin E, glucose, crude protein amino acid, bile alkaline, allantoin etc.; Wherein important nutritional labeling Dioscin is the precursor materials of synthesis estrogen, nourishment for vitality, strengthens metabolic effect; And the mucilaginous substance, zymigen etc. of the GL-PP composition contained in fresh tuber, cardiovascular fat deposition can be prevented, contribute to the absorption and digestion of stomach and intestine.
7 Bifidobacterium Bifidobacterium Bifidobacterium are Gram-positive bacillus by French scholar Tissier isolated a kind of anaerobism from the ight soil of breast milk nutrition youngster in 1899, and end is bifurcated usually, therefore named Bifidobacterium.Bifidobacterium Gram-positive, anaerobism, do not move, without gemma, bacillus that form is changeable, its dyeing is irregular, and catalase is negative.Bacterium colony is smooth, and dome edge is complete, and butterfat, in white, glistens and has tender texture.Glucose metabolism belongs to heterofermentation, has phosphoketolase activity, can be 3mol acetic acid and 2mol lactic acid by 2mol glycolytic.Extensively be present in the enteron aisle of humans and animals, the cud of ruminant, and in the slot of people.Its suitableeest survival temperature is 37 ~ 42 DEG C, optimum pH 6.5 ~ 7.0.
Bifidobacterium has following result for the treatment of: 1, safeguard enteron aisle normal bacteria colony balance, suppresses the growth of pathogen, prevents constipation, diarrhea and gastrointestinal disorders etc.; 2, antitumor; 3, in enteron aisle synthetic vitamin, amino acid and raising body to the absorption of calcium ion; 4, reduce Blood Cholesterol level, prevent and treat hypertension; 5, improve the tolerate lactose of dairy products, improve digestibility; 6, strengthen human immunologic function, prevent antibiotic side effect, anti-ageing, promote longevity.
The Korean red ginseng fig tea that one ginseng four fruit coordinates Chinese yam to prepare has the function improved the health.
Summary of the invention
1, a preparation method for Korean red ginseng fig tea, is characterised in that and the steps include:
(1) supplementary material composition and proportioning are that the Korean red ginseng 5 10-15g end of the year, fig 9-12g, mulberry fruit 6-9g, date 3-6g, hawthorn 3-6g, Chinese yam 3-6g, 0.1-0.2% Bifidobacterium, maltodextrin are appropriate, proper amount of glucose;
(2) the Korean red ginseng 5 10-15g end of the year, Chinese yam 3-6g in (1) are cleaned, dry, are ground into 20 order powder;
(3) the Korean red ginseng powder in (2), Chinese yam powder and fig 9-12g, mulberry fruit 6-9g, date 3-6g and hawthorn 3-6g are put into rustless steel container, boiling, amount of water be Korean red ginseng 5 end of the year, fig, mulberry fruit, date, hawthorn and Chinese yam gross weight 5-6 doubly, temperature 80-95 DEG C, time 3-4h, filter, obtain filtrate and residue;
(4) by residue boiling again in (3), amount of water be Korean red ginseng 5 end of the year, fig, mulberry fruit, date, hawthorn and Chinese yam gross weight 4-5 doubly, temperature 80-95 DEG C, time 2-3h, filter, obtain filtrate and residue;
(5) by residue boiling again in (4), amount of water be Korean red ginseng 5 end of the year, fig, mulberry fruit, date, hawthorn and Chinese yam gross weight 3-4 doubly, temperature 80-95 DEG C, time 1-2h, filter, obtain filtrate and residue;
(6) by residue press filtration in (3), (4) and (5), and merge with filtrate in (3), (4) and (5), add 0.1-0.2% Bifidobacterium, at 37-42 DEG C of fermentation 24-36h;
(7) by filtrate reduced in volume in (6) to thick paste;
(8) add maltodextrin and glucose to thick paste in (7), ratio is thick paste: maltodextrin: glucose=1:2:3, mixes thoroughly, softwood processed;
(9) by soft material granulation, oven dry, whole grain in (8), pack.
Detailed description of the invention
The preparation method relating to a kind of Korean red ginseng fig tea of the present invention comprises following examples, and the following examples can further illustrate the present invention, but do not limit the present invention in any way.
Embodiment 1:
1, a preparation method for Korean red ginseng fig tea, is characterised in that and the steps include:
(1) supplementary material composition and proportioning are that the Korean red ginseng 5 10g end of the year, fig 9g, mulberry fruit 6g, date 3g, hawthorn 3g, Chinese yam 3g, 0.1% Bifidobacterium, maltodextrin are appropriate, proper amount of glucose;
(2) the Korean red ginseng 5 10g end of the year, Chinese yam 3g in (1) are cleaned, dry, are ground into 20 order powder;
(3) the Korean red ginseng powder in (2), Chinese yam powder and fig 9g, mulberry fruit 6g, date 3g and hawthorn 3g are put into rustless steel container, boiling, amount of water be Korean red ginseng 5 end of the year, fig, mulberry fruit, date, hawthorn and Chinese yam gross weight 5 times, temperature 80 DEG C, time 3h, filter, obtain filtrate and residue;
(4) by residue boiling again in (3), amount of water be Korean red ginseng 5 end of the year, fig, mulberry fruit, date, hawthorn and Chinese yam gross weight 4 times, temperature 80 DEG C, time 2h, filters, obtains filtrate and residue;
(5) by residue boiling again in (4), amount of water be Korean red ginseng 5 end of the year, fig, mulberry fruit, date, hawthorn and Chinese yam gross weight 3 times, temperature 80 DEG C, time 1h, filters, obtains filtrate and residue;
(6) by residue press filtration in (3), (4) and (5), and merge with filtrate in (3), (4) and (5), add 0.1% Bifidobacterium, at 37 DEG C of fermentation 36h;
(7) by filtrate reduced in volume in (6) to thick paste;
(8) add maltodextrin and glucose to thick paste in (7), ratio is thick paste: maltodextrin: glucose=1:2:3, mixes thoroughly, softwood processed;
(9) by soft material granulation, oven dry, whole grain in (8), pack.
Embodiment 2:
1, a preparation method for Korean red ginseng fig tea, is characterised in that and the steps include:
(1) supplementary material composition and proportioning are that the Korean red ginseng 5 15g end of the year, fig 12g, mulberry fruit 9g, date 6g, hawthorn 6g, Chinese yam 6g, 0.2% Bifidobacterium, maltodextrin are appropriate, proper amount of glucose;
(2) the Korean red ginseng 5 15g end of the year, Chinese yam 6g in (1) are cleaned, dry, are ground into 20 order powder;
(3) the Korean red ginseng powder in (2), Chinese yam powder and fig 12g, mulberry fruit 9g, date 6g and hawthorn 6g are put into rustless steel container, boiling, amount of water be Korean red ginseng 5 end of the year, fig, mulberry fruit, date, hawthorn and Chinese yam gross weight 6 times, temperature 95 DEG C, time 4h, filter, obtain filtrate and residue;
(4) by residue boiling again in (3), amount of water be Korean red ginseng 5 end of the year, fig, mulberry fruit, date, hawthorn and Chinese yam gross weight 5 times, temperature 95 DEG C, time 3h, filters, obtains filtrate and residue;
(5) by residue boiling again in (4), amount of water be Korean red ginseng 5 end of the year, fig, mulberry fruit, date, hawthorn and Chinese yam gross weight 4 times, temperature 95 DEG C, time 2h, filters, obtains filtrate and residue;
(6) by residue press filtration in (3), (4) and (5), and merge with filtrate in (3), (4) and (5), add 0.2% Bifidobacterium, at 42 DEG C of fermentation 24h;
(7) by filtrate reduced in volume in (6) to thick paste;
(8) add maltodextrin and glucose to thick paste in (7), ratio is thick paste: maltodextrin: glucose=1:2:3, mixes thoroughly, softwood processed;
(9) by soft material granulation, oven dry, whole grain in (8), pack.

Claims (1)

1. a preparation method for Korean red ginseng fig tea, is characterised in that and the steps include:
(1) supplementary material composition and proportioning are that the Korean red ginseng 5 10-15g end of the year, fig 9-12g, mulberry fruit 6-9g, date 3-6g, hawthorn 3-6g, Chinese yam 3-6g, 0.1-0.2% Bifidobacterium, maltodextrin are appropriate, proper amount of glucose;
(2) the Korean red ginseng 5 10-15g end of the year, Chinese yam 3-6g in (1) are cleaned, dry, are ground into 20 order powder;
(3) the Korean red ginseng powder in (2), Chinese yam powder and fig 9-12g, mulberry fruit 6-9g, date 3-6g and hawthorn 3-6g are put into rustless steel container, boiling, amount of water be Korean red ginseng 5 end of the year, fig, mulberry fruit, date, hawthorn and Chinese yam gross weight 5-6 doubly, temperature 80-95 DEG C, time 3-4h, filter, obtain filtrate and residue;
(4) by residue boiling again in (3), amount of water be Korean red ginseng 5 end of the year, fig, mulberry fruit, date, hawthorn and Chinese yam gross weight 4-5 doubly, temperature 80-95 DEG C, time 2-3h, filter, obtain filtrate and residue;
(5) by residue boiling again in (4), amount of water be Korean red ginseng 5 end of the year, fig, mulberry fruit, date, hawthorn and Chinese yam gross weight 3-4 doubly, temperature 80-95 DEG C, time 1-2h, filter, obtain filtrate and residue;
(6) by residue press filtration in (3), (4) and (5), and merge with filtrate in (3), (4) and (5), add 0.1-0.2% Bifidobacterium, at 37-42 DEG C of fermentation 24-36h;
(7) by filtrate reduced in volume in (6) to thick paste;
(8) add maltodextrin and glucose to thick paste in (7), ratio is thick paste: maltodextrin: glucose=1:2:3, mixes thoroughly, softwood processed;
(9) by soft material granulation, oven dry, whole grain in (8), pack.
CN201410004689.5A 2014-01-06 2014-01-06 Preparation method of red ginseng/fig tea Active CN103749827B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410004689.5A CN103749827B (en) 2014-01-06 2014-01-06 Preparation method of red ginseng/fig tea

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410004689.5A CN103749827B (en) 2014-01-06 2014-01-06 Preparation method of red ginseng/fig tea

Publications (2)

Publication Number Publication Date
CN103749827A CN103749827A (en) 2014-04-30
CN103749827B true CN103749827B (en) 2015-06-17

Family

ID=50517283

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410004689.5A Active CN103749827B (en) 2014-01-06 2014-01-06 Preparation method of red ginseng/fig tea

Country Status (1)

Country Link
CN (1) CN103749827B (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104115956A (en) * 2014-07-30 2014-10-29 中国农业科学院特产研究所 Special red ginseng instant tea
CN104187714B (en) * 2014-08-07 2015-11-04 威海环翠楼红参科技有限公司 A kind of preparation method of Korean red ginseng dietary fiber swelling powder
CN106070897A (en) * 2016-07-11 2016-11-09 朱晓斐 A kind of Fructus Fici three joins health tea
CN108208260A (en) * 2017-12-14 2018-06-29 安徽珂欣茧业有限公司 A kind of Korean red ginseng alternative tea of clearing heat-fire and preparation method thereof

Citations (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1083663A (en) * 1992-09-09 1994-03-16 徐跃 Preparation method of " red ginseng tea " healthy drink
CN1108894A (en) * 1994-03-20 1995-09-27 陈乃春 Eight-treasure tea and its preparation
CN1165027A (en) * 1997-04-08 1997-11-19 常州市第一人民医院 Chinese drugs preparation for promoting child intelligence development and preparation method of its solvable granules
CN1456299A (en) * 2003-04-10 2003-11-19 毛友昌 Shenbao tablets for kidney and its preparation
CN1738905A (en) * 2002-12-05 2006-02-22 弘林通产株式会社 Ginseng fermented by lactic acid bacterium, yoghurt containing the same, and lactic acid bacteria used in the preparation thereof
CN1907057A (en) * 2006-07-31 2007-02-07 冷跃鹃 Ginseng tea beverage for enhancing immunity and making technique thereof
CN101416744A (en) * 2008-11-18 2009-04-29 周大红 Red ginseng tonic tea
CN101449723A (en) * 2007-11-30 2009-06-10 石聚彬 Red-date ginseng tea and preparation method thereof
CN102266055A (en) * 2011-08-16 2011-12-07 越皓 Ginseng cream and preparation method thereof
CN102389003A (en) * 2011-11-23 2012-03-28 中国科学院长春应用化学研究所 Red ginseng tea beverage and its preparation method
CN102907532A (en) * 2011-08-02 2013-02-06 王云鹏 Preparation method of health-enhancing beverage tuber fleeceflower root and pilose asiabell root tea
CN102948565A (en) * 2012-12-05 2013-03-06 晓健科技(大连)有限公司 Beauty health tea and production method thereof
CN103127202A (en) * 2011-11-30 2013-06-05 韩国食品硏究院 Preparation method for rhodiola rosea ferment by using red ginseng and composition containing same and capable of improving fatigue and increasing exercise capacity

Patent Citations (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1083663A (en) * 1992-09-09 1994-03-16 徐跃 Preparation method of " red ginseng tea " healthy drink
CN1108894A (en) * 1994-03-20 1995-09-27 陈乃春 Eight-treasure tea and its preparation
CN1165027A (en) * 1997-04-08 1997-11-19 常州市第一人民医院 Chinese drugs preparation for promoting child intelligence development and preparation method of its solvable granules
CN1738905A (en) * 2002-12-05 2006-02-22 弘林通产株式会社 Ginseng fermented by lactic acid bacterium, yoghurt containing the same, and lactic acid bacteria used in the preparation thereof
CN1456299A (en) * 2003-04-10 2003-11-19 毛友昌 Shenbao tablets for kidney and its preparation
CN1907057A (en) * 2006-07-31 2007-02-07 冷跃鹃 Ginseng tea beverage for enhancing immunity and making technique thereof
CN101449723A (en) * 2007-11-30 2009-06-10 石聚彬 Red-date ginseng tea and preparation method thereof
CN101416744A (en) * 2008-11-18 2009-04-29 周大红 Red ginseng tonic tea
CN102907532A (en) * 2011-08-02 2013-02-06 王云鹏 Preparation method of health-enhancing beverage tuber fleeceflower root and pilose asiabell root tea
CN102266055A (en) * 2011-08-16 2011-12-07 越皓 Ginseng cream and preparation method thereof
CN102389003A (en) * 2011-11-23 2012-03-28 中国科学院长春应用化学研究所 Red ginseng tea beverage and its preparation method
CN103127202A (en) * 2011-11-30 2013-06-05 韩国食品硏究院 Preparation method for rhodiola rosea ferment by using red ginseng and composition containing same and capable of improving fatigue and increasing exercise capacity
CN102948565A (en) * 2012-12-05 2013-03-06 晓健科技(大连)有限公司 Beauty health tea and production method thereof

Also Published As

Publication number Publication date
CN103749827A (en) 2014-04-30

Similar Documents

Publication Publication Date Title
CN103725572B (en) Preparation method of red ginseng wine
CN103609992B (en) Preparation method of Korean red ginseng cream
CN102726565A (en) Tartary buckwheat-chrysanthemum health-preserving tea and preparation method thereof
CN103749827B (en) Preparation method of red ginseng/fig tea
CN103689743B (en) Method for preparing Korean-red-ginseng and mulberry beverage
CN104738640A (en) Preparation method of Korean red ginseng dietary fiber-soybean protein puffed powder
CN104109609A (en) Glutinous rice wine buckwheat juice beverage and preparation method thereof
CN103695275B (en) Method for preparing Korean-ginseng and sea cucumber wine
CN103695274B (en) Method for preparing Korean-ginseng wine
CN104187714B (en) A kind of preparation method of Korean red ginseng dietary fiber swelling powder
CN103725467A (en) Preparation method of ginseng red wine
CN103704712B (en) Preparation method of Korean red ginseng buccal tablets
CN103704458B (en) Processing technology of Korean ginseng honey slices
CN103564572B (en) Preparation method of Korean red ginseng soup
CN103750425B (en) Preparation method of red ginseng/fructus momordicae soup
CN104770512A (en) Western red ginseng tea preparation method
CN103689742B (en) Method for preparing Korean-red-ginseng and fig beverage
CN103689602B (en) Method for preparing Korean-red-ginseng oral liquid
CN103719863B (en) Preparation method of red ginseng chewable tablets
CN104738387A (en) Preparation method of Korean red ginseng-soybean protein puffed powder
CN110584037A (en) Food ginseng cream and preparation method thereof
CN104770787A (en) Western red ginseng-hippophae rhamnoides beverage preparation method
CN103719499A (en) Preparation method of red ginseng tea
KR102462817B1 (en) A Method of manufacturing Jinan Red Ginseng Daily health functional food composition
CN103494204B (en) Health care product for beauty and face care

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
C14 Grant of patent or utility model
GR01 Patent grant
PP01 Preservation of patent right

Effective date of registration: 20190905

Granted publication date: 20150617

PP01 Preservation of patent right
PD01 Discharge of preservation of patent

Date of cancellation: 20210905

Granted publication date: 20150617

PD01 Discharge of preservation of patent
CP03 Change of name, title or address

Address after: 264200 No. 58, Taibei Road, Lingang Economic and Technological Development Zone, Weihai City, Shandong Province

Patentee after: Shenyuanzhuang Biotechnology Co.,Ltd.

Address before: 264211 No. 58, Taipei Road, industrial new area, Weihai City, Shandong Province

Patentee before: WEIHAI HUANCUILOU RED GINSENG TECHNOLOGY Co.,Ltd.

CP03 Change of name, title or address