CN112535249A - Method for preparing traditional Chinese medicine health-care beverage for enhancing immunity by adopting fermented plants - Google Patents
Method for preparing traditional Chinese medicine health-care beverage for enhancing immunity by adopting fermented plants Download PDFInfo
- Publication number
- CN112535249A CN112535249A CN202011397140.9A CN202011397140A CN112535249A CN 112535249 A CN112535249 A CN 112535249A CN 202011397140 A CN202011397140 A CN 202011397140A CN 112535249 A CN112535249 A CN 112535249A
- Authority
- CN
- China
- Prior art keywords
- chinese medicine
- traditional chinese
- filtrate
- enhancing immunity
- preparing
- 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.)
- Pending
Links
- 239000003814 drug Substances 0.000 title claims abstract description 40
- 230000036039 immunity Effects 0.000 title claims abstract description 29
- 230000002708 enhancing effect Effects 0.000 title claims abstract description 27
- 238000000034 method Methods 0.000 title claims abstract description 20
- 235000013361 beverage Nutrition 0.000 title claims abstract description 14
- 239000000706 filtrate Substances 0.000 claims abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 238000003756 stirring Methods 0.000 claims abstract description 28
- 239000000463 material Substances 0.000 claims abstract description 27
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- 210000003038 endothelium Anatomy 0.000 claims abstract description 11
- 238000002791 soaking Methods 0.000 claims abstract description 11
- 238000009835 boiling Methods 0.000 claims abstract description 10
- 238000001914 filtration Methods 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 240000005979 Hordeum vulgare Species 0.000 claims description 23
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 23
- 230000036541 health Effects 0.000 claims description 17
- 241000205585 Aquilegia canadensis Species 0.000 claims description 13
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims description 13
- 241000196324 Embryophyta Species 0.000 claims description 12
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 12
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 12
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 12
- 235000004347 Perilla Nutrition 0.000 claims description 12
- 241000206469 Pulsatilla Species 0.000 claims description 12
- 239000008262 pumice Substances 0.000 claims description 12
- 235000008694 Humulus lupulus Nutrition 0.000 claims description 11
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 11
- 235000011477 liquorice Nutrition 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 244000077995 Coix lacryma jobi Species 0.000 claims description 4
- 241000287828 Gallus gallus Species 0.000 claims description 2
- 239000012528 membrane Substances 0.000 claims description 2
- 244000124853 Perilla frutescens Species 0.000 claims 2
- 240000001949 Taraxacum officinale Species 0.000 claims 2
- 241000605447 Anemarrhena Species 0.000 claims 1
- 241000132012 Atractylodes Species 0.000 claims 1
- 241000555682 Forsythia x intermedia Species 0.000 claims 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims 1
- 229930191283 anemarrhena Natural products 0.000 claims 1
- 229940010454 licorice Drugs 0.000 claims 1
- 241000628997 Flos Species 0.000 abstract 2
- 239000009806 pulsatillae Substances 0.000 abstract 1
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- 241000245665 Taraxacum Species 0.000 description 11
- 230000000694 effects Effects 0.000 description 11
- 241000229722 Perilla <angiosperm> Species 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 8
- 238000000855 fermentation Methods 0.000 description 7
- 230000004151 fermentation Effects 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 4
- 231100000331 toxic Toxicity 0.000 description 4
- 230000002588 toxic effect Effects 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 208000019901 Anxiety disease Diseases 0.000 description 2
- 206010013954 Dysphoria Diseases 0.000 description 2
- 241000555712 Forsythia Species 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 230000036506 anxiety Effects 0.000 description 2
- 229930002875 chlorophyll Natural products 0.000 description 2
- 235000019804 chlorophyll Nutrition 0.000 description 2
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 208000008035 Back Pain Diseases 0.000 description 1
- 206010012335 Dependence Diseases 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 208000006083 Hypokinesia Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 208000019914 Mental Fatigue Diseases 0.000 description 1
- 206010033557 Palpitations Diseases 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000003467 diminishing effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 206010016256 fatigue Diseases 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a method for preparing a traditional Chinese medicine health-care drink for enhancing immunity by adopting fermented plants, which comprises the following steps: pulverizing folium Hordei Germinatus, adding water, soaking at low temperature for 1-2 hr, heating to 40-50 deg.C, adding flos Lupuli, stirring for 2-4 hr, cooling to room temperature, standing for 20-40 hr to obtain filtrate a and residue; adding herba Taraxaci, flos Lonicerae, fructus forsythiae, rhizoma Atractylodis, Glycyrrhrizae radix, radix Pulsatillae, Perillae herba, rhizoma anemarrhenae, Coicis semen, Pumex, endothelium corneum Gigeriae Galli, and parched fructus Hordei Germinatus into the residue, stirring, adding dry yeast, stirring, and fermenting at 20-30 deg.C for 5-10 hr to obtain pre-fermented material; adding water into the pre-fermented material, boiling with strong fire, decocting with slow fire for 2-4 hr, and filtering to obtain filtrate b; mixing the filtrate a and the filtrate b, and instantly sterilizing at high temperature to obtain the traditional Chinese medicine health-care beverage for enhancing immunity.
Description
Technical Field
The invention relates to the technical field of traditional Chinese medicine health-care drinks, in particular to a method for preparing a traditional Chinese medicine health-care drink for enhancing immunity by adopting fermented plants.
Background
At present, over 75% of people in China are in a sub-health state, and the people can feel uncomfortable, have excessive fatigue, reduced vitality and reduced adaptability although the people do not have diseases and defects of organ and tissue functions, and are often in states of anxiety, dysphoria, dizziness and inappetence.
The traditional Chinese medicine health-care food beverage has a series of efficacies of body building, intelligence improvement, beauty, skin moistening, stomach invigorating, spirit nourishing, health care, yang strengthening, life prolonging and the like.
However, most of the traditional Chinese medicine health-care drinks sold in the market are added with chemical preparations for prolonging the shelf life, and due to the addition of the chemical preparations, the traditional Chinese medicine health-care drinks have side effects on human bodies and the health-care effect of the traditional Chinese medicine health-care drinks is greatly reduced.
Disclosure of Invention
Based on the technical problems in the background art, the invention provides a method for preparing a traditional Chinese medicine health-care beverage for enhancing immunity by adopting fermented plants.
A method for preparing traditional Chinese medicine health-care drink for enhancing immunity by adopting fermented plants comprises the following steps:
s1, crushing barley leaves, adding water, soaking at low temperature for 1-2h, heating to 40-50 ℃, adding hops, stirring for 2-4h, cooling to room temperature, and standing for 20-40h to obtain filtrate a and filter residues;
s2, adding dandelion, honeysuckle, fructus forsythiae, rhizoma atractylodis, liquorice, Chinese pulsatilla root, perilla, rhizoma anemarrhenae, pearl barley, pumice, endothelium corneum gigeriae galli and scorched malt into filter residue, uniformly stirring, adding dry yeast, uniformly stirring, and fermenting at 20-30 ℃ for 5-10 hours to obtain a pre-fermented material;
s3, adding water into the pre-fermented material, boiling with strong fire, decocting with slow fire for 2-4h, and filtering to obtain filtrate b;
s4, mixing the filtrate a and the filtrate b, and instantly sterilizing at high temperature to obtain the traditional Chinese medicine health drink for enhancing immunity.
Preferably, in S1, the mass ratio of barley leaves, water and hops is 100: 200-400: 4-10.
Preferably, in S1, the low-temperature soaking temperature is 10-20 ℃.
Preferably, in S2, the mass ratio of filter residue, dandelion, honeysuckle, fructus forsythiae, rhizoma atractylodis, liquorice, Chinese pulsatilla root, purple perilla, rhizoma anemarrhenae, coix seed, pumice, endothelium corneum gigeriae galli and scorched malt is 80-100: 4-10: 2-8: 1-5: 2-10: 1-4: 1-2: 1-3: 1-5: 1-5: 1-4: 1-4: 1-2.
Preferably, in S2, the mass ratio of filter residue to dry yeast is 80-100: 0.1-0.2.
Preferably, in S3, the mass ratio of the pre-fermented material to the water is 1: 4-5.
Preferably, in S4, the mass ratio of the filtrate a to the filtrate b is 200-400: 80-100.
Preferably, in S4, the high-temperature instantaneous sterilization temperature is 105-115 ℃, and the sterilization time is 5-10S.
The technical effects of the invention are as follows:
the barley leaves are easily degraded under the high temperature condition and irreversibly fade, the barley leaves are firstly crushed and then soaked at low temperature, then the filtrate has fresh taste and fragrant fragrance under the action of hops, the chlorophyll can be basically and completely preserved, the rest filter residue is compounded and fermented with dandelion, honeysuckle, forsythia, rhizoma atractylodis, liquorice, Chinese pulsatilla root, purple perilla, rhizoma anemarrhenae, pearl barley, pumice, chicken's gizzard-membrane and scorched malt, the extraction rate of active ingredients is improved, the nutritional value of the traditional Chinese medicine is improved, a large amount of various nutritional ingredients such as polysaccharide, polypeptide, amino acid and the like can be generated after fermentation, and the filtrate a and the filtrate b are mixed for high-temperature instantaneous sterilization, so that the sterilization effect is good, the chlorophyll of the barley leaves cannot be damaged, meanwhile, the product has natural preservative power, and no chemical preparation is required to be added, under the action of high temperature, the protein in the system can be complexed and separated out, the effect of clarifying the beverage is achieved, and the traditional Chinese medicine health-care beverage has excellent taste.
The formula of the invention has scientific compatibility, does not damage the effective components of the traditional Chinese medicine raw materials, has no toxic or side effect, and takes the improvement of the system immunity as the principle, and the barley leaves, the dandelion, the honeysuckle and the forsythia can help the organism to resist bacteria and viruses, benefit essence and nourish blood, and tonify qi and promote the production of body fluid; the Chinese medicinal composition has the effects of clearing away heat and toxic materials, resisting bacteria and diminishing inflammation, and resisting bacteria and killing insects, and regulating immune function, and is suitable for low immunity of organisms caused by pathogenic microorganisms, deficiency of nutrition, stress and the like, can promote recovery of the organisms, is particularly rich in nutrition, can promote energy to be full, and has no toxic or side effect, no addiction and remarkable effect. The preparation process is reasonable, the method is convenient and fast, and the operation is easy.
Detailed Description
The technical solution of the present invention will be described in detail below with reference to specific examples.
Example 1
A method for preparing traditional Chinese medicine health-care drink for enhancing immunity by adopting fermented plants comprises the following steps:
s1, crushing 100kg of barley leaves, adding 200kg of water, soaking at a low temperature of 10 ℃ for 2h, heating to 50 ℃, adding 4kg of hops, stirring for 4h, cooling to room temperature, and standing for 20h to obtain filtrate a and filter residues;
s2, adding 4kg of dandelion, 8kg of honeysuckle, 1kg of fructus forsythiae, 10kg of rhizoma atractylodis, 1kg of liquorice, 2kg of Chinese pulsatilla root, 1kg of purple perilla, 5kg of rhizoma anemarrhenae, 1kg of coix seed, 4kg of pumice, 1kg of endothelium corneum gigeriae galli and 2kg of scorched malt into 100kg of filter residue, uniformly stirring, feeding into a fermentation tank, adding 0.1kg of dry yeast, uniformly stirring, and fermenting at 30 ℃ for 5 hours to obtain a pre-fermented material;
s3, adding water into the pre-fermented material, wherein the mass ratio of the pre-fermented material to the water is 1: 5, boiling with strong fire, decocting with slow fire for 2 hours, and filtering to obtain filtrate b;
s4, mixing 400kg of filtrate a with 80kg of filtrate b, and instantly sterilizing at the high temperature of 115 ℃ for 5S to obtain the traditional Chinese medicine health drink for enhancing immunity.
Example 2
A method for preparing traditional Chinese medicine health-care drink for enhancing immunity by adopting fermented plants comprises the following steps:
s1, crushing 100kg of barley leaves, adding 400kg of water, soaking for 1h at a low temperature of 20 ℃, heating to 40 ℃, adding 10kg of hops, stirring for 2h, cooling to room temperature, and standing for 40h to obtain filtrate a and filter residues;
s2, adding 10kg of dandelion, 2kg of honeysuckle, 5kg of fructus forsythiae, 2kg of rhizoma atractylodis, 4kg of liquorice, 1kg of Chinese pulsatilla root, 3kg of purple perilla, 1kg of rhizoma anemarrhenae, 5kg of coix seed, 1kg of pumice, 4kg of endothelium corneum gigeriae galli and 1kg of scorched malt into 80kg of filter residue, uniformly stirring, feeding into a fermentation tank, adding 0.2kg of dry yeast, uniformly stirring, and fermenting at 20 ℃ for 10 hours to obtain a pre-fermented material;
s3, adding water into the pre-fermented material, wherein the mass ratio of the pre-fermented material to the water is 1: 4, boiling with strong fire, decocting with slow fire for 4 hours, and filtering to obtain filtrate b;
s4, mixing 200kg of the filtrate a with 100kg of the filtrate b, and instantly sterilizing at 105 ℃ for 10S to obtain the traditional Chinese medicine health drink for enhancing immunity.
Example 3
A method for preparing traditional Chinese medicine health-care drink for enhancing immunity by adopting fermented plants comprises the following steps:
s1, crushing 100kg of barley leaves, adding 260kg of water, soaking at a low temperature of 13 ℃ for 1.7h, heating to 47 ℃, adding 6kg of hops, stirring for 3.5h, cooling to room temperature, and standing for 25h to obtain filtrate a and filter residues;
s2, adding 6kg of dandelion, 6kg of honeysuckle, 2kg of fructus forsythiae, 8kg of rhizoma atractylodis, 2kg of liquorice, 1.7kg of Chinese pulsatilla root, 1.5kg of purple perilla, 4kg of rhizoma anemarrhenae, 2kg of pearl barley, 3kg of pumice, 2kg of endothelium corneum gigeriae galli and 1.7kg of scorched malt into 95kg of filter residue, uniformly stirring, feeding into a fermentation tank, adding 0.13kg of dry yeast, uniformly stirring, and fermenting at 28 ℃ for 6 hours to obtain a pre-fermented material;
s3, adding water into the pre-fermented material, wherein the mass ratio of the pre-fermented material to the water is 1: 4.8, boiling with strong fire, decocting with slow fire for 2.5h, and filtering to obtain filtrate b;
s4, mixing 340kg of filtrate a with 85kg of filtrate b, and instantly sterilizing at 112 ℃ for 6S to obtain the traditional Chinese medicine health drink for enhancing immunity.
Example 4
A method for preparing traditional Chinese medicine health-care drink for enhancing immunity by adopting fermented plants comprises the following steps:
s1, crushing 100kg of barley leaves, adding 340kg of water, soaking at a low temperature of 17 ℃ for 1.3h, heating to 43 ℃, adding 8kg of hops, stirring for 2.5h, cooling to room temperature, and standing for 35h to obtain filtrate a and filter residues;
s2, adding 8kg of dandelion, 4kg of honeysuckle, 4kg of fructus forsythiae, 4kg of rhizoma atractylodis, 3kg of liquorice, 1.3kg of Chinese pulsatilla root, 2.5kg of purple perilla, 2kg of rhizoma anemarrhenae, 4kg of pearl barley, 2kg of pumice, 3kg of endothelium corneum gigeriae galli and 1.3kg of scorched malt into 85kg of filter residue, uniformly stirring, feeding into a fermentation tank, adding 0.17kg of dry yeast, uniformly stirring, and fermenting at 22 ℃ for 8 hours to obtain a pre-fermented material;
s3, adding water into the pre-fermented material, wherein the mass ratio of the pre-fermented material to the water is 1: 4.2, boiling with strong fire, decocting with slow fire for 3.5h, and filtering to obtain filtrate b;
s4, mixing the filtrate a of 260kg with the filtrate b of 95kg, and instantly sterilizing at 108 ℃ for 8S to obtain the traditional Chinese medicine health drink for enhancing immunity.
Example 5
A method for preparing traditional Chinese medicine health-care drink for enhancing immunity by adopting fermented plants comprises the following steps:
s1, crushing 100kg of barley leaves, adding 300kg of water, soaking at a low temperature of 15 ℃ for 1.5h, heating to 45 ℃, adding 7kg of hops, stirring for 3h, cooling to room temperature, and standing for 30h to obtain filtrate a and filter residues;
s2, adding 7kg of dandelion, 5kg of honeysuckle, 3kg of fructus forsythiae, 6kg of rhizoma atractylodis, 2.5kg of liquorice, 1.5kg of Chinese pulsatilla root, 2kg of purple perilla, 3kg of rhizoma anemarrhenae, 3kg of pearl barley, 2.5kg of pumice, 2.5kg of endothelium corneum gigeriae galli and 1.5kg of scorched malt into 90kg of filter residue, uniformly stirring, feeding into a fermentation tank, adding 0.15kg of dry yeast, uniformly stirring, and fermenting at 25 ℃ for 7 hours to obtain a pre-fermented material;
s3, adding water into the pre-fermented material, wherein the mass ratio of the pre-fermented material to the water is 1: 4.5, boiling with strong fire, decocting with slow fire for 3 hours, and filtering to obtain filtrate b;
s4, mixing the filtrate a of 300kg with the filtrate b of 90kg, and instantly sterilizing at the high temperature of 110 ℃ for 7S to obtain the traditional Chinese medicine health drink for enhancing the immunity.
Comparative example 1
A preparation method of a traditional Chinese medicine health-care beverage comprises the following steps:
s1, adding 7kg of dandelion, 5kg of honeysuckle, 3kg of fructus forsythiae, 6kg of rhizoma atractylodis, 2.5kg of liquorice, 1.5kg of Chinese pulsatilla root, 2kg of purple perilla, 3kg of rhizoma anemarrhenae, 3kg of pearl barley, 2.5kg of pumice, 2.5kg of endothelium corneum gigeriae galli and 1.5kg of scorched malt into 100kg of barley leaves, uniformly stirring, feeding into a fermentation tank, adding 0.15kg of dry yeast, uniformly stirring, and fermenting at 25 ℃ for 7 hours to obtain a pre-fermented material;
s2, adding water into the pre-fermented material, wherein the mass ratio of the pre-fermented material to the water is 1: 4.5, boiling with strong fire, decocting with slow fire for 3 hours, and filtering to obtain filtrate;
s3, instantly sterilizing the filtrate at 110 deg.C for 7S to obtain the Chinese medicinal health beverage.
Comparative example 2
A preparation method of a traditional Chinese medicine health-care beverage comprises the following steps:
s1, crushing 100kg of barley leaves, adding 300kg of water, soaking at a low temperature of 15 ℃ for 1.5h, heating to 45 ℃, adding 7kg of hops, stirring for 3h, cooling to room temperature, and standing for 30h to obtain filtrate a and filter residues;
s2, adding 7kg of dandelion, 5kg of honeysuckle, 3kg of fructus forsythiae, 6kg of rhizoma atractylodis, 2.5kg of liquorice, 1.5kg of Chinese pulsatilla root, 2kg of purple perilla, 3kg of rhizoma anemarrhenae, 3kg of pearl barley, 2.5kg of pumice, 2.5kg of endothelium corneum gigeriae galli and 1.5kg of scorched malt into 90kg of filter residue, uniformly stirring, adding 4.5 times of water by mass, decocting for 3 hours with slow fire after boiling with strong fire, and filtering to obtain filtrate b;
s3, mixing the filtrate a of 300kg with the filtrate b of 90kg, and instantly sterilizing at 110 ℃ for 7S to obtain the traditional Chinese medicine health drink.
150 sub-healthy persons of 30-60 years old were selected as volunteers, of which 74 men and 76 women had an average age of 43.9 years. Randomized into 3 groups of 50 people each. Each person takes each group of corresponding traditional Chinese medicine health-care drink 2 times a day, 20mL of the drink is taken each time, and 1 week of taking is 1 course of treatment.
After taking for 4 courses of treatment, the oral liquid generally reflects good taste and has no toxic or side effect, and the specific clinical symptom improvement conditions are as follows:
1. mental fatigue and hypodynamia:
| number of cases before administration | Number of cases after administration | Effective rate of% | |
| Example 5 | 46 | 0 | 100.00 |
| Comparative example 1 | 44 | 4 | 90.91 |
| Comparative example 2 | 41 | 2 | 95.12 |
2. Insomnia, dreaminess and palpitation:
| number of cases before administration | Number of cases after administration | Effective rate of% | |
| Example 5 | 27 | 0 | 100.00 |
| Comparative example 1 | 29 | 6 | 79.31 |
| Comparative example 2 | 29 | 1 | 96.55 |
3. Soreness of the waist and back pain:
4. dysphoria and anxiety:
| number of cases before administration | Number of cases after administration | Effective rate of% | |
| Example 5 | 21 | 1 | 95.24 |
| Comparative example 1 | 26 | 7 | 73.08 |
| Comparative example 2 | 22 | 4 | 81.82 |
As can be seen from the above table: the traditional Chinese medicine health-care beverage obtained by the invention can strengthen body resistance to eliminate pathogenic factors, tonify middle-jiao and Qi, promote vigor to be full and has obvious effect.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (8)
1. A method for preparing traditional Chinese medicine health-care drink for enhancing immunity by adopting fermented plants is characterized by comprising the following steps:
s1, crushing barley leaves, adding water, soaking at low temperature for 1-2h, heating to 40-50 ℃, adding hops, stirring for 2-4h, cooling to room temperature, and standing for 20-40h to obtain filtrate a and filter residues;
s2, adding dandelion, honeysuckle, fructus forsythiae, rhizoma atractylodis, liquorice, Chinese pulsatilla root, perilla, rhizoma anemarrhenae, pearl barley, pumice, endothelium corneum gigeriae galli and scorched malt into filter residue, uniformly stirring, adding dry yeast, uniformly stirring, and fermenting at 20-30 ℃ for 5-10 hours to obtain a pre-fermented material;
s3, adding water into the pre-fermented material, boiling with strong fire, decocting with slow fire for 2-4h, and filtering to obtain filtrate b;
s4, mixing the filtrate a and the filtrate b, and instantly sterilizing at high temperature to obtain the traditional Chinese medicine health drink for enhancing immunity.
2. The method for preparing a traditional Chinese medicine health drink for enhancing immunity according to claim 1, wherein in S1, the mass ratio of barley leaves, water and hops is 100: 200-400: 4-10.
3. The method for preparing a health beverage of traditional Chinese medicine for enhancing immunity according to claim 1, wherein the low temperature soaking temperature in S1 is 10-20 ℃.
4. The method for preparing a health beverage of traditional Chinese medicine for enhancing immunity according to claim 1, wherein in S2, the mass ratio of the residue, dandelion, honeysuckle, forsythia, atractylodes, licorice, pulsatilla, perilla, anemarrhena, coix seed, pumice, chicken' S gizzard-membrane, and scorched malt is 80-100: 4-10: 2-8: 1-5: 2-10: 1-4: 1-2: 1-3: 1-5: 1-5: 1-4: 1-4: 1-2.
5. The method for preparing the traditional Chinese medicine health drink for enhancing immunity by adopting fermented plants according to claim 1, wherein in S2, the mass ratio of filter residue to dry yeast is 80-100: 0.1-0.2.
6. The method for preparing the traditional Chinese medicine health drink for enhancing immunity according to claim 1, wherein in S3, the mass ratio of the pre-fermented material to water is 1: 4-5.
7. The method for preparing a traditional Chinese medicine health drink for enhancing immunity by adopting fermented plants as claimed in claim 1, wherein in S4, the mass ratio of the filtrate a to the filtrate b is 200-400: 80-100.
8. The method for preparing a health beverage of traditional Chinese medicine for enhancing immunity according to claim 1, wherein the temperature of the high temperature instant sterilization in S4 is 105 ℃ and 115 ℃ and the sterilization time is 5-10S.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011397140.9A CN112535249A (en) | 2020-12-03 | 2020-12-03 | Method for preparing traditional Chinese medicine health-care beverage for enhancing immunity by adopting fermented plants |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011397140.9A CN112535249A (en) | 2020-12-03 | 2020-12-03 | Method for preparing traditional Chinese medicine health-care beverage for enhancing immunity by adopting fermented plants |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112535249A true CN112535249A (en) | 2021-03-23 |
Family
ID=75015512
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011397140.9A Pending CN112535249A (en) | 2020-12-03 | 2020-12-03 | Method for preparing traditional Chinese medicine health-care beverage for enhancing immunity by adopting fermented plants |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112535249A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104872773A (en) * | 2015-06-14 | 2015-09-02 | 杜沛雨 | Functional beverage capable of preventing and treating cold and cough |
| JP2017018089A (en) * | 2015-07-14 | 2017-01-26 | 株式会社東洋新薬 | Edible composition containing hop leaf |
| CN108991315A (en) * | 2018-07-12 | 2018-12-14 | 东莞市合纵食品有限公司 | A kind of preparation method of barley young leaf beverage |
-
2020
- 2020-12-03 CN CN202011397140.9A patent/CN112535249A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104872773A (en) * | 2015-06-14 | 2015-09-02 | 杜沛雨 | Functional beverage capable of preventing and treating cold and cough |
| JP2017018089A (en) * | 2015-07-14 | 2017-01-26 | 株式会社東洋新薬 | Edible composition containing hop leaf |
| CN108991315A (en) * | 2018-07-12 | 2018-12-14 | 东莞市合纵食品有限公司 | A kind of preparation method of barley young leaf beverage |
Non-Patent Citations (1)
| Title |
|---|
| 蚂蚁农场青汁互助社: "《大麦若叶青汁，对抗失眠，安然入睡》", 22 April 2018, 微信公众平台 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102940155B (en) | Duckling feed for cherry valley duck and preparation method thereof | |
| CN105168478A (en) | Skin care product and preparation method thereof | |
| KR101787432B1 (en) | Method for manufacturing oriental medicine composition which improves menorrhagia and dysmenorrhea comprising fermented velvet antler and yeast hydrolysate | |
| CN102860429B (en) | Concentrated feed for small tailed han sheep and method for preparing same | |
| CN113908251B (en) | Traditional Chinese medicine composition for improving immunity, traditional Chinese medicine fermented yoghourt and preparation method thereof | |
| CN111067974A (en) | Chinese herbal medicine preparation for preventing African swine fever virus and preparation method thereof | |
| CN102349865B (en) | Green bean sprout extract and preparation method and use thereof | |
| CN103416718A (en) | Rosemary health-protection soy sauce and preparation method thereof | |
| CN108236656A (en) | A kind of strengthen immunity, skin maintenance, the cream taste for moistening women renal function | |
| WO2018188525A1 (en) | Composition for use in improving circulation in body and delaying aging as well as use thereof | |
| CN109700956A (en) | A kind of Chinese materia medica preparation and its production technology for treating domestic animal bacterial respiratory tract epidemic disease | |
| CN109718269A (en) | A kind of Chinese medicine microecological preparation and preparation method thereof | |
| CN104888007A (en) | Ferment mouthrinse for treating dental ulcer and preparation method thereof | |
| CN106165750A (en) | A kind of preparation method of the sea-buckthorn tea that ferments | |
| CN107019208A (en) | A kind of Chinese medicine ferment and preparation method thereof | |
| CN105918658A (en) | Sheep feed for treating diarrhoea | |
| CN102579906B (en) | Medicine or healthcare food for stimulating appetite and dispelling alcohol effect | |
| CN105192196A (en) | Method for making honeysuckle tea bag | |
| CN112535249A (en) | Method for preparing traditional Chinese medicine health-care beverage for enhancing immunity by adopting fermented plants | |
| CN107080136A (en) | A kind of mulse and preparation method thereof | |
| CN103805429A (en) | Blueberry wine with function of moistening lung to arrest cough and production method thereof | |
| CN103798520B (en) | A kind of feed additive of substitute antibiotics and preparation method thereof | |
| CN104922449A (en) | Traditional Chinese medicine disinfection solution and preparation method thereof | |
| CN104146156B (en) | The sick feed addictive of control Bordetella Bronchiseptica of Rabbit and application thereof | |
| CN109010525A (en) | A kind of draft ferment ointment and its preparation method and application for treating eczema |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210323 |