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

Abstract

The invention belongs to the technical field of health food research and development. The invention relates to a preparation method of Korean red ginseng fig tea. Wash the 5-year-old roots of Korean red ginseng and Chinese yam, dry them, and crush them into 20-mesh powder, put the Korean red ginseng powder, yam powder, figs, mulberry, jujube and hawthorn into a stainless steel container, add water and decoct 3 times, Filtrate to obtain the filtrate and residue, press filter the residue, combine with the filtrate, add bifidobacteria to ferment, concentrate the filtrate under reduced pressure to a thick paste, add maltodextrin and glucose to the thick paste, mix well, make soft material, and granulate , drying, granulation, and packaging. The product of the invention has the function of strengthening the body.

Description

A kind of preparation method of Korean red ginseng fig tea

technical field

The invention belongs to the technical field of health food research and development. The invention relates to a preparation method of Korean red ginseng fig tea. The product of the invention has the function of strengthening the body.

Background technique

1 Korean red ginseng is made from fresh Korean ginseng by steaming and roasting. During the processing of Korean red ginseng, new anti-cancer active ingredients are produced. Korean red ginseng is neither cold nor hot, and belongs to warm nature; although Korean ginseng is warm in nature, it has strong tonic properties, nourishing qi and helping fire. Korean ginseng is divided into white ginseng and red ginseng. People with spleen deficiency and hyperactivity of fire should use white ginseng because "it uses cool qi when raw, and slightly bitter to nourish yin." ". Generally speaking, Korean ginseng is more suitable for elderly people with obvious symptoms of qi deficiency. It can strengthen the body and enhance immunity.

Benefits of Korean Red Ginseng:

(1) Intellectual and brain-building: For people with memory loss and motor coordination, and people who often drink alcohol or come into contact with food and drugs containing ethanol, Korean red ginseng can improve mental work ability, enhance memory and improve cerebral ischemia. The efficacy of obstacles

(2) Analgesia: Some experts have found that Korean ginseng is helpful for various pain symptoms in the body through experiments on sensory nerve cells.

(3) Anti-cancer and anti-cancer: The saponin and non-saponin components of Korean red ginseng can inhibit the proliferation of various cancer cells, and can also inhibit the metastasis of cancer cells. In addition, taking Korean red together with anticancer agents has better anticancer effects than using anticancer agents (mitomycin) alone. This is because cancer cells are easy to form tolerance in tumor chemotherapy, and Korean red is taken together with anticancer agents to enhance the lethality to cancer cells and reduce the side effects of anticancer agents.

(4) Immunity enhancement: Korean red ginseng extract can restore cellular immune response decreased due to taking immunotoxic anticancer agent (mitomycin), especially ether extract can activate or enhance cellular immunity, and The activity of natural killer cells has a great effect on improving immunity.

(5) Control diabetes: Korean red ginseng contains substances that promote insulin secretion and insulin-like effects, among which ginsenosides can improve hyperglycemia and effectively control the occurrence of diabetes.

(6) Liver health: Korean ginseng ingredients have anti-hepatitis activity, which can detoxify, protect the liver, and promote liver regeneration and recovery. In addition, Korean red ginseng also has the effect of relieving alcohol and eliminating hangovers.

(7) Regulating blood pressure: Korean red ginseng has the effect of dilating blood vessels and improving blood circulation. The saponins in it can lower blood pressure by promoting the release of nitric oxide from vascular endothelial cells.

(8) Anti-fatigue and anti-stress: Studies have found that continuous consumption of Korean red ginseng can improve exercise capacity and relieve fatigue, and is of great help in promoting the recovery of athletes' fatigue accumulation and preventing exercise-induced anemia; in addition, Korean red ginseng can also Enhance the tolerance to adverse environments such as low temperature (5°C, 0°C, -10°C) and high temperature (35°C), and improve the ability to resist pressure and maintain the stability of the body through subtle adjustments to pressure or environmental changes.

(9) Improve women's menopausal disorder: According to the survey, after taking Korean red ginseng, 80% of women who have symptoms of menopausal disorder admit that their symptoms have improved significantly after taking Korean red ginseng. Experts say that these women can also improve the efficacy if they adjust the dosage according to their symptoms.

(10) Improve male sexual dysfunction: Korean red ginseng can prevent male sexual dysfunction caused by stress. According to clinical trials, erectile dysfunction patients (90 people) have improved erection, libido and satisfaction after taking Korean red ginseng.

(11) Anti-oxidation and anti-aging: Korean red ginseng has the anti-oxidation effect of inhibiting the increase of harmful active oxygen and lipid peroxidation.

2 Figs Figs are sweet, flat and non-toxic. Contains fruit sugars, citric acid, malic acid, acetic acid, enzymes, etc.

Efficacy of figs: appetizing, antidiarrheal and dysentery, cure five hemorrhoids: it is a medicine for soothing, nourishing and moistening intestines, with prolactin effect, deworming, anti-inflammation, and detumescence. Both fruit branches and leaves contain digestive enzymes, which can be used as an aid to digestion.

Figs sore throat: 2 pieces of figs, brewed in boiling water, drink frequently instead of tea; fresh figs are dried and ground into powder, blow throat; 15 grams of figs, decocted in water, add rock sugar to adjust, drink frequently instead of tea.

Fig anti-cancer: fruit milk has inhibitory effect on sarcoma, breast tumor, adenocarcinoma, leukemia and lymphosarcoma. It is clinically used to treat various malignant tumors, including tongue cancer, lung cancer, parotid gland cancer, stomach cancer, liver cancer, colon cancer, kidney cancer, etc. Recipe: 50 grams of fresh figs, 100 grams of lean meat, stew in water for half an hour, take soup and eat meat. Take it for a period of time, not less than 30 days. You can also use 15 grams of figs and boiled water to brew tea instead, and take it every day.

Fig hypoglycemic: Fig water extract has the effect of lowering blood sugar. Recipe: 15 grams of figs, 10 grams of Ningxia medlar, add water and boil. Instead of tea, take 1 dose per day, and chew figs and medlars at the end. You can also use 50 grams of figs and 100 grams of bitter melon, cut into slices, add water to cook soup, season and eat, and take it for 7-10 days.

Figs invigorate the stomach: Fig enzymes are mixed with gastric juice to help digestion, but should be eaten raw. Those with poor appetite can chew figs every day, 1 piece each time, 3 times a day, preferably 1 hour before meals. It is also effective for habitual constipation, bleeding hemorrhoids, chronic gastritis and other diseases.

3. Mulberry has another name called mulberry, which is the mature fruit of the deciduous tree mulberry of the family Moraceae. Because of the special growth environment of the mulberry tree, the mulberry fruit has the characteristics of natural growth and no pollution, so the mulberry is also known as the "folk sacred fruit". Modern research has confirmed that mulberry fruit is rich in active protein, vitamins, amino acids, carotene, minerals, resveratrol, anthocyanins and other ingredients, and its nutrition is 5-6 times that of apples and 4 times that of grapes. It has a variety of effects, and is praised as "the best health fruit in the 21st century" by the medical profession. Eating mulberry regularly can significantly improve human immunity, and has the effects of delaying aging and beautifying the skin. Mulberry can be eaten or used as medicine. Traditional Chinese medicine believes that mulberry tastes sweet and sour, slightly cold in nature, enters the heart, liver, and kidney meridians, and is a good fruit for nourishing and strengthening, nourishing the heart and improving intelligence. It is mainly used to treat dizziness, tinnitus and palpitation, irritability and insomnia, soreness of waist and knees, premature graying of beard and hair, thirst and dry mouth, dry stool and other symptoms caused by deficiency of yin and blood.

4 Jujube, also known as red jujube, dried jujube, jujube, originated in China, has been planted in China for more than 8,000 years, and has been listed as one of the "five fruits" (chestnut, peach, plum, apricot, jujube) since ancient times. one. Jujube is rich in nutrients such as protein, fat, sugar, carotene, B vitamins, vitamin C, vitamin P, calcium, phosphorus, iron and cyclic adenosine monophosphate. Among them, the content of vitamin C is among the best in fruits, and it is known as the king of vitamins.

5 Hawthorn is an edible plant with hard texture, thin flesh, and slightly sour taste; a deciduous shrub with dense branches, thorns, and young branches with pilose hairs; branchlets are purple-brown, and old branches are gray-brown.

Nutritional value of hawthorn:

Hawthorn contains a variety of vitamins, maslinic acid, tartaric acid, citric acid, malic acid, etc. It also contains flavonoids, lactones, sugars, proteins, fats, calcium, phosphorus, iron and other minerals. Digestion of fatty foods. Promote the secretion of gastric juice and increase gastric enzymes and other functions. Traditional Chinese medicine believes that hawthorn has the functions of eliminating accumulation and stagnation, astringent and dysentery, promoting blood circulation and removing stasis. Indications of food stagnation, fullness of the chest, diaphragm, spleen, hernia, blood stasis, amenorrhea and other diseases. Hawthorn contains medicinal ingredients such as mountain terpenoids and flavonoids, which can significantly expand blood vessels and lower blood pressure, and have the functions of strengthening cardiac muscle, anti-arrhythmia, and regulating blood lipid and cholesterol levels. Applicable scope: It can be eaten by ordinary people. It is especially suitable for children, the elderly, and indigestion. People with colds, indigestion, loss of appetite, cartilage calcium deficiency in children, and iron deficiency anemia in children can eat more hawthorn slices.

The efficacy and role of hawthorn:

(1) Prevention and treatment of cardiovascular diseases, lowering blood pressure and cholesterol, softening blood vessels and diuretic and sedative effects;

(2) Appetizers and digestion, especially for the effect of eliminating stagnation of meat, many medicines to help digestion have used hawthorn;

(3) Hawthorn has the effect of promoting blood circulation and removing stasis, which helps to relieve local congestion and has an auxiliary effect on bruises;

(4) Hawthorn contains ingredients for relieving asthma and resolving phlegm, inhibiting bacteria, and treating abdominal pain and diarrhea.

6 Chinese yam is yam, also known as Huai yam and Huai yam. It belongs to food. Although the air is warm but flat, it is the yin of nourishing the spleen and lung. Therefore, it can moisturize the fur, grow muscles, taste sweet and salty, and can benefit the kidney and strengthen yin. Tonify the middle and replenish Qi: because it is rich in 18 kinds of amino acids, more than 10 kinds of trace elements, and other minerals, it has the functions of strengthening the spleen and stomach, nourishing the lungs and kidneys, nourishing the middle and replenishing qi, strengthening the spleen and replenishing deficiency, strengthening the kidney and essence, benefiting the heart and calming the nerves etc., Li Shizhen's "Compendium of Materia Medica" has the saying of "invigorating the spleen, nourishing the essence and strengthening the kidney, curing all kinds of diseases, and treating five labors and seven injuries". The yam has the effect of quenching thirst and promoting body fluid. Chinese yam is often used alone or in combination with other medicines in prescriptions for the treatment of consumptive thirst (diabetes) for better results. Because fresh yam is rich in various vitamins, amino acids and minerals, it can prevent and treat abnormal lipid metabolism and arteriosclerosis in the human body. It also has a certain effect on maintaining the normal function of insulin. It can enhance human immunity, benefit the heart and calm the nerves, relieve cough and asthma, Anti-aging and other health effects. Li Gao, a spleen and stomach expert in the Yuan Dynasty, said: "Treat dry skin with this material to moisturize it." Li Shizhen wrote: "Yam can moisturize the fur." Yam has a unique effect on nourishing the skin, strengthening and beautifying the skin. Copper ions and connective tissue in yam are of great help to human development, and have obvious curative effects on diseases of the vascular system; calcium in yam has extremely high curative effect on damage to muscles and bones, osteoporosis, and tooth loss. Diabetes, hepatitis, diarrhea in children, enuresis, infantile dyspepsia, ulcerative stomatitis, tuberculosis, women's menstrual leukorrhea and other patients also have a good effect. Long-term use can improve hearing and eyesight and prolong life. Control eating desire: yam is rich in protein, B vitamins, vitamin C, vitamin E, glucose, crude protein amino acids, bile base, allantoin, etc. Among them, dioscin, an important nutrient, is the precursor substance for the synthesis of female hormones. Nourishing yin and tonifying yang, and enhancing metabolism; while the mucilage, digestive enzymes, polysaccharides and protein components contained in fresh tubers can prevent cardiovascular fat deposition, and help gastrointestinal digestion and absorption.

7 Bifidobacterium Bifidobacterium Bifidobacterium is an anaerobic Gram-positive bacillus isolated from the feces of breast-fed infants by French scholar Tissier in 1899. The ends are often forked, hence the name Bifidobacterium. Bifidobacterium is a gram-positive, anaerobic, non-motile, non-spore-forming, morphologically variable bacillus with irregular staining and negative catalase. The colonies are smooth, with intact cabochons, creamy white, shimmering and soft in texture. Glucose metabolism belongs to heterozygous fermentation, with phosphoketolase activity, which can ferment 2mol glucose into 3mol acetic acid and 2mol lactic acid. Widely present in the intestinal tract of humans and animals, the rumen of ruminants, and the gap between human teeth. Its optimum survival temperature is 37～42℃, and optimum pH value is 6.5～7.0.

Bifidobacterium has the following therapeutic effects: 1. Maintain the balance of normal intestinal bacterial flora, inhibit the growth of pathogenic bacteria, prevent constipation, diarrhea and gastrointestinal disorders, etc.; 2. Anti-tumor; 3. Synthesize vitamins and amino acids in the intestinal tract and improve The body absorbs calcium ions; 4. Lowers blood cholesterol levels and prevents high blood pressure; 5. Improves lactose tolerance of dairy products and improves digestibility; 6. Enhances human immune function, prevents side effects of antibiotics, anti-aging, and prolongs life.

The Korean red ginseng fig tea prepared with one ginseng and four fruits combined with yam has the function of strengthening the body.

Contents of the invention

1, a kind of preparation method of Korean red ginseng fig tea is characterized in that its steps are:

(1) The composition and ratio of raw and auxiliary materials are Korean red ginseng 5-year-old root 10-15g, fig 9-12g, mulberry 6-9g, jujube 3-6g, hawthorn 3-6g, yam 3-6g, 0.1-0.2% Bifidobacterium, appropriate amount of maltodextrin, appropriate amount of glucose;

(2) Wash, dry, and grind 10-15g of 5-year-old roots of Korean red ginseng and 3-6g of Chinese yam into 20-mesh powder in (1);

(3) Put Korean red ginseng powder, yam powder, fig 9-12g, mulberry 6-9g, jujube 3-6g and hawthorn 3-6g in (2) into a stainless steel container, decoct with water, the amount of water added is 5-6 times the total weight of Korean red ginseng 5-year-old roots, figs, mulberries, jujubes, hawthorns and yams, at a temperature of 80-95°C, for 3-4 hours, and filter to obtain the filtrate and residue;

(4) Decoct the residue in (3) with water, the amount of water added is 4-5 times the total weight of Korean red ginseng 5-year-old roots, figs, mulberry, jujube, hawthorn and yam, temperature 80-95 °C, time 2 -3h, filter to obtain filtrate and residue;

(5) Decoct the residue in (4) with water, the amount of water added is 3-4 times the total weight of Korean red ginseng 5-year-old root, fig, mulberry, jujube, hawthorn and yam, temperature 80-95 °C, time 1 -2h, filter to get filtrate and residue;

(6) Press filter the residues in (3), (4) and (5), and combine with the filtrates in (3), (4) and (5), add 0.1-0.2% bifidobacteria, at 37-42 Fermentation at ℃ for 24-36h;

(7) Concentrate the filtrate in (6) under reduced pressure to a thick paste;

(8) Add maltodextrin and glucose to the thick paste in (7), the ratio is thick paste:maltodextrin:glucose=1:2:3, mix well, and make soft material;

(9) The soft materials in (8) are granulated, dried, granulated, and packaged.

Detailed ways

The preparation method related to a Korean red ginseng fig tea described in the present invention includes the following examples, which can further illustrate the present invention, but do not limit the present invention in any way.

Example 1:

1, a kind of preparation method of Korean red ginseng fig tea is characterized in that its steps are:

(1) The composition and ratio of raw and auxiliary materials are 10g of Korean red ginseng 5-year-old root, 9g of fig, 6g of mulberry, 3g of jujube, 3g of hawthorn, 3g of yam, 0.1% bifidobacterium, appropriate amount of maltodextrin, and appropriate amount of glucose;

(2) Wash, dry, and crush 10 g of 5-year-old roots of Korean red ginseng and 3 g of Chinese yam in (1) into 20-mesh powder;

(3) Put the Korean red ginseng powder, yam powder, 9g of fig, 6g of mulberry, 3g of jujube and 3g of hawthorn in (2) into a stainless steel container, add water to decoct, and the amount of water added is 5 years root of Korean red ginseng, fig , 5 times the total weight of mulberry fruit, jujube, hawthorn and yam, at a temperature of 80°C for 3 hours, and filter to obtain the filtrate and residue;

(4) Decoct the residue in (3) with water, the amount of water added is 4 times the total weight of Korean red ginseng 5-year-old root, fig, mulberry, jujube, hawthorn and yam, the temperature is 80 ° C, the time is 2 hours, and the filter is obtained. filtrate and residue;

(5) Decoct the residue in (4) with water, the amount of water added is 3 times of the total weight of Korean red ginseng 5-year-old root, fig, mulberry, jujube, hawthorn and yam, the temperature is 80°C, the time is 1h, and the filter is obtained. filtrate and residue;

(6) Press filter the residues in (3), (4) and (5), combine with the filtrates in (3), (4) and (5), add 0.1% bifidobacteria, and ferment at 37°C for 36 hours;

(7) Concentrate the filtrate in (6) under reduced pressure to a thick paste;

(8) Add maltodextrin and glucose to the thick paste in (7), the ratio is thick paste:maltodextrin:glucose=1:2:3, mix well, and make soft material;

(9) The soft materials in (8) are granulated, dried, granulated, and packaged.

Example 2:

1, a kind of preparation method of Korean red ginseng fig tea is characterized in that its steps are:

(1) The composition and ratio of raw and auxiliary materials are 15g of Korean red ginseng 5-year-old root, 12g of fig, 9g of mulberry, 6g of jujube, 6g of hawthorn, 6g of yam, 0.2% bifidobacteria, appropriate amount of maltodextrin, and appropriate amount of glucose;

(2) Wash, dry, and crush 15g of 5-year-old roots of Korean red ginseng and 6g of Chinese yam in (1) into 20-mesh powder;

(3) Put the Korean red ginseng powder, yam powder, 12g of figs, 9g of mulberry, 6g of jujube and 6g of hawthorn in (2) into a stainless steel container, add water to decoct, and the amount of water added is the 5-year-old root of Korean red ginseng, fig , 6 times the total weight of mulberry fruit, jujube, hawthorn and yam, at a temperature of 95°C, for 4 hours, and filter to obtain the filtrate and residue;

(4) Decoct the residue in (3) with water, the amount of water added is 5 times of the total weight of Korean red ginseng 5-year-old root, fig, mulberry, jujube, hawthorn and yam, the temperature is 95 ° C, the time is 3 hours, and the filter is obtained. filtrate and residue;

(5) Decoct the residue in (4) with water, the amount of water added is 4 times the total weight of Korean red ginseng 5-year-old roots, figs, mulberries, jujubes, hawthorns and yams, the temperature is 95 ° C, the time is 2 hours, and the filter is obtained. filtrate and residue;

(6) Press filter the residues in (3), (4) and (5), combine with the filtrates in (3), (4) and (5), add 0.2% bifidobacteria, and ferment at 42°C for 24 hours;

(7) Concentrate the filtrate in (6) under reduced pressure to a thick paste;

(8) Add maltodextrin and glucose to the thick paste in (7), the ratio is thick paste:maltodextrin:glucose=1:2:3, mix well, and make soft material;

(9) The soft materials in (8) are granulated, dried, granulated, and packaged.

Claims (1)

1. a preparation method of Korean red ginseng fig tea is characterized in that its steps are: (1) The composition and ratio of raw and auxiliary materials are Korean red ginseng 5-year-old root 10-15g, fig 9-12g, mulberry 6-9g, jujube 3-6g, hawthorn 3-6g, yam 3-6g, 0.1-0.2% Bifidobacterium, appropriate amount of maltodextrin, appropriate amount of glucose; (2) Wash, dry, and grind 10-15g of 5-year-old roots of Korean red ginseng and 3-6g of Chinese yam into 20-mesh powder in (1); (3) Put Korean red ginseng powder, yam powder, fig 9-12g, mulberry 6-9g, jujube 3-6g and hawthorn 3-6g in (2) into a stainless steel container, decoct with water, the amount of water added is 5-6 times the total weight of Korean red ginseng 5-year-old roots, figs, mulberries, jujubes, hawthorns and yams, at a temperature of 80-95°C, for 3-4 hours, and filter to obtain the filtrate and residue; (4) Decoct the residue in (3) with water, the amount of water added is 4-5 times the total weight of Korean red ginseng 5-year-old roots, figs, mulberry, jujube, hawthorn and yam, temperature 80-95 °C, time 2 -3h, filter to obtain filtrate and residue; (5) Decoct the residue in (4) with water, the amount of water added is 3-4 times the total weight of Korean red ginseng 5-year-old root, fig, mulberry, jujube, hawthorn and yam, temperature 80-95 °C, time 1 -2h, filter to get filtrate and residue; (6) Press filter the residues in (3), (4) and (5), and combine with the filtrates in (3), (4) and (5), add 0.1-0.2% bifidobacteria, at 37-42 Fermentation at ℃ for 24-36h; (7) Concentrate the filtrate in (6) under reduced pressure to a thick paste; (8) Add maltodextrin and glucose to the thick paste in (7), the ratio is thick paste:maltodextrin:glucose=1:2:3, mix well, and make soft material; (9) The soft materials in (8) are granulated, dried, granulated, and packaged.