CN115777860A - Stigma croci and ginseng particle beverage as well as preparation method and application thereof - Google Patents
Stigma croci and ginseng particle beverage as well as preparation method and application thereof Download PDFInfo
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Abstract
The invention relates to a saffron ginseng particle beverage, a preparation method and application thereof. The saffron ginseng particle beverage comprises the following raw materials in parts by weight: 95.0-99.9 parts of ginseng and 0.1-5.0 parts of saffron. Meanwhile, the invention also relates to a preparation method of the saffron ginseng particle beverage. The saffron ginseng particle beverage provided by the invention has the functions of resisting anoxia, relieving fatigue, regulating emotion, improving digestion function, protecting eyes and improving eyesight.
Description
The invention relates to a divisional application of an invention patent application with the application number of '2017104879350', the application date of 2017, 6 and 23, and the invention name of 'a saffron ginseng particle drink, a preparation method and an application thereof'.
Technical Field
The invention belongs to the technical field of solid beverages, and particularly relates to a formula particle beverage prepared by taking saffron and ginseng extracts as active ingredients in a compatibility manner, and a preparation method and application thereof.
Background
The granular beverage is a granular solid beverage which is prepared by processing food raw and auxiliary materials, food additives and the like and can be brewed and drunk. The novel processing technology is adopted, so that the natural nutritional ingredients of the raw materials are completely reserved, the volume is reduced, the mass is lightened, and the novel processing technology is convenient to carry and easy to store; the granular beverage has the advantages of good instant property and unique flavor, so that the granular beverage is very widely applied; the granule can remove water from liquid beverage, prevent deterioration or putrefaction of dried beverage due to enzyme or microorganism, and maintain safety and hygiene.
The saffron is also called saffron and crocus, is originally produced in the mediterranean and greek of Europe, is widely used in daily diet and sweetmeats, can be drunk by making tea, has pleasant color, special aroma and good taste, and can trace back to 2300 years before the yuan, and the saffron in China has the efficacies of promoting blood circulation to remove blood stasis, cooling blood to remove toxin, relieving depression and soothing the nerves and the like recorded in compendium of materia Medica and the like. The recent research on the chemical components and the pharmacological activity of the crocus sativus shows that the crocus sativus contains crocin, crocetin, crocaldehyde and other components such as flavone, kaempferol and crocus sativus polysaccharide as main components, and has potential medicinal value in the aspects of treating mental diseases such as depression, anxiety, obsessive compulsive disorder and the like, neurodegenerative diseases, learning and memory disorders, cardiovascular diseases, atherosclerosis, hyperlipidemia, diabetes, hypertension, gastric ulcer, fatty liver, epilepsy, convulsion and the like. The major active ingredients of saffron have obvious hypoxia protection effect on heart and brain tissues, and the saffron total glycosides inhibit a blood coagulation system and resist platelet aggregation, can be applied in compatibility when various chronic diseases are manifested as qi deficiency and blood stasis, and play a role in ' dredging blood vessels and removing pathogenic qi ' in Danxi Xin Fa '. Wang Changpeng and other researches find that the saffron extracting solution can play a better role in protecting the retina of rabbit eyes under the condition of chronic high intraocular pressure. A meta-analysis of the 12 high-quality clinical trials published in english by the american academy hen Ann Hausenblas on the effects of saffron on psycho-behavioral disorders [ major depressive disorder (n = 6), premenstrual syndrome (n = 1), sexual dysfunction and infertility (n = 4), weight loss/snack behavior (n = 1) ] has been performed, and research data show that supplementation with saffron significantly improves depressive symptoms (compared to antidepressant drugs and placebo), premenstrual syndrome and sexual dysfunction. In addition, the crocus sativus is also used for effectively reducing the behavior of excessively eating snacks, has good effects in the aspects of resisting depression and anxiety, treating obsessive compulsive disorder and improving sleep quality, and the active ingredients of the crocus sativus are effective in enhancing immunity and resisting fatigue.
Ginseng is a traditional rare Chinese medicinal material, has the functions of reinforcing primordial qi, tonifying spleen and lung, promoting the production of body fluid, soothing the nerves and benefiting intelligence, and is mainly used for treating deficiency of qi, blood and body fluid caused by overstrain, consumptive thirst, chronic deficiency and the like. Modern medicine also proves that ginseng contains several major components such as ginsenoside, ginseng polysaccharide, volatile oil, amino acid, polypeptide and the like, the effective components of ginseng have the effects of bidirectionally regulating blood pressure, strengthening heart and resisting myocardial ischemia for cardiovascular systems, and the ginseng has wide regulating effects on nervous systems, cardiovascular systems, respiratory systems and digestive systems, greatly improves the compensation effect of organisms in the stress process, enhances the defense capacity of the organisms on various harmful stimuli, regulates the immunity of the organisms, and has the pharmacological effects of resisting anoxia and resisting fatigue. Qu Chuanyong and the like show that ginsenoside Rd can relieve rat learning and memory hypofunction and hippocampal CA1 neuron injury caused by severe anoxia and fatigue. Wang Shuo and the like show that the active ingredients of the ginseng can relieve the change of the pituitary-adrenal cortex system in form and function caused by stress in the aspects of hypoxia tolerance, fatigue resistance and tumor resistance, and can also quickly restore the function of the adrenal cortex which has already suffered from functional failure to be normal. The ginseng planted artificially for five years or less is approved to be added into food, and has wide application prospect in the functions of refreshing, resisting fatigue, regulating nervous system and metabolism in vivo and improving immunity.
From the relationship between qi and blood in traditional Chinese medicine, ginseng tonifies primordial qi greatly as the monarch, while saffron, having the effect of nourishing blood and promoting blood circulation, is used as the adjuvant. Ginseng radix is added with a small amount of stigma croci Sativi to tranquilize. On the other hand, the compatibility of saffron with warm-natured ginseng can restrict the disadvantage that ginseng is easy to get excessive internal heat because of its cool nature. In the drinking test investigation of people, the ginseng and saffron have better effect than that which cannot be expected by taking the ginseng or the saffron alone in a compatible way, the compatibility of a large amount of ginseng and a small amount of saffron is used for resisting anoxia and fatigue, improving discomfort symptoms such as headache, dizziness, chest distress and the like, particularly relieving digestive dysfunction and improving abdominal distension and constipation symptoms, and the auxiliary effect of the saffron also enhances the effects of relieving visual fatigue, protecting eyes and improving eyesight of the whole formula, simultaneously regulates mood, improves memory and plays a role in body and mind tonifying.
Disclosure of Invention
The invention aims to provide a formula particle prepared by taking saffron and ginseng extracts as active ingredients, and the optimal proportion is explored according to scientific compatibility so as to realize the purposes of nutrition, delicacy, safety, sanitation, convenient storage and carrying. The functions of the health-care tea are particularly reflected in the dual functions of resisting anoxia and fatigue, regulating emotion and improving memory of the compatibility of saffron and ginseng, and the health-care tea has better effects of relieving digestive tract symptoms and asthenopia and protecting eyes and improving eyesight aiming at digestive dysfunction.
The invention is realized by the following technical scheme: the saffron ginseng particle beverage comprises the following raw materials in parts by weight: 95.0-99.9 parts of ginseng and 0.1-5.0 parts of saffron.
Preferably, the saffron ginseng particle beverage comprises the following raw materials in parts by weight: 99.0 to 99.7 portions of ginseng and 0.3 to 1.0 portion of saffron.
The granulated drink of saffron ginseng can also comprise common auxiliary materials, such as bulking agents, sweetening agents and the like.
The filler is selected from one or more of maltodextrin, cyclodextrin and the like.
The sweetener is selected from one or more of glucose, fructus Siraitiae Grosvenorii, glycyrrhrizae radix, white sugar, steviosin, xylitol, etc.
Preferably, the saffron ginseng particle beverage comprises the following raw materials in parts by weight: 95.0-99.9 parts of ginseng, 0.1-5.0 parts of saffron and 100-1000 parts of maltodextrin.
The ginseng is preferably artificially planted for 5 years or less.
The invention also provides a preparation method of the saffron ginseng particle beverage, which comprises the following steps: respectively extracting and concentrating the processed ginseng and saffron, and granulating, drying, screening and packaging the obtained extract to obtain the finished product.
Specifically, the preparation method of the saffron ginseng particle beverage comprises the following steps:
1) Moistening radix Ginseng, slicing, drying, and processing;
2) Extracting the processed ginseng, and concentrating to obtain ginseng extract;
3) Extracting stigma croci Sativi with water, and concentrating to obtain stigma croci Sativi concentrated solution;
4) Mixing Ginseng radix extract, stigma croci Sativi concentrated solution, and common adjuvants (if existing in the raw material formula), adding appropriate amount of purified water to obtain soft material, sieving the soft material, and granulating;
5) Vacuum drying the prepared granules;
6) Cooling to normal temperature, sieving, grading, and packaging to obtain the final product.
Further preferably, the preparation method of the saffron ginseng particle beverage comprises the following steps:
1) Moistening radix Ginseng, slicing, drying, and processing;
2) Extracting processed Ginseng radix with supercritical carbon dioxide to obtain Ginseng radix essential oil, extracting the extracted Ginseng radix, and concentrating to obtain Ginseng radix extract;
3) Extracting stigma croci Sativi with water, and concentrating to obtain stigma croci Sativi concentrated solution;
4) Mixing Ginseng radix essential oil, ginseng radix extract, stigma croci Sativi concentrated solution, and common adjuvants (if present in the raw material formula), adding appropriate amount of purified water to obtain soft material, sieving the soft material, and granulating;
5) Vacuum drying the prepared granules;
6) Cooling to normal temperature, sieving, grading, and packaging to obtain the final product.
Preferably, the first and second electrodes are formed of a metal,
the extraction in the step 2) is selected from a water extraction method or an alcohol extraction method, preferably a water extraction method: mixing ginseng and pure water according to the weight/volume ratio of 1:3 to 1: fully mixing 20g/mL, soaking for 1-4 hours, heating and boiling for 1-4 hours, filtering to obtain filtrate, repeating for 2-4 times, combining the filtrates, and concentrating the combined filtrate into ginseng extract;
step 3) selecting a stigma croci part from the stigma croci; the water extraction method comprises the steps of cleaning saffron, and mixing the saffron and pure water according to the weight/volume ratio of 1:5 to 1: fully mixing 20g/mL, and soaking for 1-3 h; the concentration is vacuum concentration;
the sieving in the step 4) is 16-mesh sieving;
the drying in the step 5) is drying, wherein the drying temperature is 70-80 ℃, and the drying time is 4-6 hours;
step 6), screening is to pass through a 16-mesh screen;
and 6) packaging the mixture into 0.5 g/bag.
In the step 2), the step (c) is carried out,
in the step 3), the water extraction method comprises the steps of cleaning saffron, and mixing the saffron and pure water according to the weight/volume ratio of 1:50 to 1: mixing the materials in 200g/mL, stirring at 60-90 deg.c for 1 hr, filtering to eliminate precipitate and obtain water extract of saffron.
The invention also provides application of the saffron ginseng particle beverage as/or in preparation of a health-care beverage with functions of resisting anoxia, relieving fatigue, regulating emotion, improving digestive function, protecting eyes and improving eyesight.
The invention discloses a saffron ginseng particle beverage which comprises the following raw materials in parts by weight: 95.0-99.9 parts of ginseng and 0.1-5.0 parts of saffron. The ginseng and saffron which are precious raw materials are selected as main components, and the two nutritional components are matched for drinking, so that the fatigue is effectively relieved, the mood is regulated, the physical and mental nourishing effects are achieved, the digestion function is improved, the eyes are protected, and the eyesight is improved. The prepared granular beverage completely reserves the natural active ingredients of the raw materials, is easy to dissolve in water and absorb after drinking, and the solid granules are safe and sanitary, have good taste, small volume, convenient storage, transportation and carry-on and have high market acceptance.
Detailed Description
Example 1
The weight percentages of the raw materials are as follows: 95.0 percent of ginseng and 5.0 percent of saffron stigma.
The preparation method of the saffron ginseng particle beverage comprises the following steps:
selecting high-quality Ginseng radix (artificially planted), moistening, slicing, drying, processing to obtain raw materials, extracting with supercritical carbon dioxide (45 deg.C, 15 MPa) to obtain Ginseng radix essential oil, sealing at low temperature, and refrigerating; soaking the extracted ginseng in pure water 4 times the amount of the ginseng for 3 hours, heating and boiling for 3 hours, extracting the filtrate, repeating for 3 times, mixing the filtrates, and concentrating into ginseng extract; soaking stigma croci in 10 times of boiling water for 1 hr, vacuum concentrating, and extracting stigma croci concentrated solution; mixing Ginseng radix essential oil, ginseng radix extract, stigma croci Sativi concentrated solution, adding appropriate amount of purified water to obtain soft material, and granulating with 16 mesh screen in a swing granulator; vacuum drying the prepared particles at 70 ℃ for 6 hours; cooling to normal temperature, grading with 16 mesh sieve, and weighing at 0.5 g/bag to obtain the final product.
Example 2
The weight percentages of the raw materials are as follows: 99.7 percent of ginseng and 0.3 percent of saffron column.
The preparation method of the saffron ginseng particle beverage comprises the following steps:
selecting high-quality Ginseng radix (artificially planted), moistening, slicing, drying, processing to obtain raw materials, extracting with supercritical carbon dioxide (45 deg.C, 15 MPa) to obtain Ginseng radix essential oil, sealing at low temperature, and refrigerating; soaking the extracted ginseng in pure water 4 times the amount of the ginseng for 3 hours, heating and boiling for 3 hours, extracting the filtrate, repeating the extraction for 3 times, mixing the filtrates, and concentrating into ginseng extract; soaking stigma croci Sativi in 10 times of boiling water for 1 hr, vacuum concentrating, and extracting stigma croci Sativi concentrated solution; uniformly mixing the ginseng essential oil, the ginseng extract and the saffron concentrated solution, adding a proper amount of purified water to prepare a soft material, and putting the prepared soft material into a swing granulator to granulate by using a 16-mesh screen; vacuum drying the prepared particles at 70 ℃ for 6 hours; cooling to normal temperature, grading with 16 mesh sieve, and weighing and packaging to obtain the final product with weight of 0.5 g/bag.
Example 3
The weight percentages of the raw materials are as follows: 99.0 percent of ginseng and 1.0 percent of saffron column.
The preparation method of the saffron ginseng particle beverage comprises the following steps:
selecting high-quality Ginseng radix (artificially planted), moistening, slicing, drying, processing to obtain raw materials, extracting with supercritical carbon dioxide (45 deg.C, 15 MPa) to obtain Ginseng radix essential oil, sealing at low temperature, and refrigerating; soaking the extracted ginseng in pure water 4 times the amount of the ginseng for 3 hours, heating and boiling for 3 hours, extracting the filtrate, repeating the extraction for 3 times, mixing the filtrates, and concentrating into ginseng extract; soaking stigma croci Sativi in 10 times of boiling water for 1 hr, vacuum concentrating, and extracting stigma croci Sativi concentrated solution; mixing Ginseng radix essential oil, ginseng radix extract, stigma croci Sativi concentrated solution, adding appropriate amount of purified water to obtain soft material, and granulating with 16 mesh screen in a swing granulator; vacuum drying the prepared particles at 70 ℃ for 6 hours; cooling to normal temperature, grading with 16 mesh sieve, and weighing and packaging to obtain the final product with weight of 0.5 g/bag.
Example 4
The weight percentages of the raw materials are as follows: 99.3 percent of ginseng and 0.7 percent of saffron column.
The preparation method of the saffron ginseng particle beverage comprises the following steps:
selecting high-quality Ginseng radix (artificially planted), moistening, slicing, drying, processing to obtain raw materials, extracting with supercritical carbon dioxide (45 deg.C, 15 MPa) to obtain Ginseng radix essential oil, sealing at low temperature, and refrigerating; soaking the extracted ginseng in pure water 4 times the amount of the ginseng for 3 hours, heating and boiling for 3 hours, extracting the filtrate, repeating for 3 times, mixing the filtrates, and concentrating into ginseng extract; soaking stigma croci Sativi in 10 times of boiling water for 1 hr, vacuum concentrating, and extracting stigma croci Sativi concentrated solution; uniformly mixing the ginseng essential oil, the ginseng extract and the saffron concentrated solution, adding a proper amount of purified water to prepare a soft material, and putting the prepared soft material into a swing granulator to granulate by using a 16-mesh screen; vacuum drying the prepared particles at 70 ℃ for 6 hours; cooling to normal temperature, grading with 16 mesh sieve, and weighing and packaging to obtain the final product with weight of 0.5 g/bag.
Example 5
The weight percentages of the raw materials are as follows: 49.0% of ginseng, 1.0% of saffron column and 50% of maltodextrin.
The preparation method of the saffron ginseng particle beverage comprises the following steps:
selecting high-quality Ginseng radix (artificially planted), moistening, slicing, drying, processing to obtain raw materials, extracting with supercritical carbon dioxide (45 deg.C, 15 MPa) to obtain Ginseng radix essential oil, sealing at low temperature, and refrigerating; soaking the extracted ginseng in pure water 4 times the amount of the ginseng for 3 hours, heating and boiling for 3 hours, extracting the filtrate, repeating for 3 times, mixing the filtrates, and concentrating into ginseng extract; soaking stigma croci Sativi in 10 times of boiling water for 1 hr, vacuum concentrating, and extracting stigma croci Sativi concentrated solution; uniformly mixing the ginseng essential oil, the ginseng extract, the saffron concentrated solution and maltodextrin, adding a proper amount of purified water to prepare a soft material, and putting the prepared soft material into a swing granulator to granulate by using a 16-mesh screen; vacuum drying the prepared particles at 70 ℃ for 6 hours; cooling to normal temperature, grading with 16 mesh sieve, and weighing and packaging to obtain the final product with weight of 0.5 g/bag.
Test example
Sensory evaluation index:
(1) color: the solution is bright yellow and 10 minutes; the solution is heavier or slightly lighter in color, and is divided into 6 to 9 minutes; the solution is heavy in color or almost colorless, and is divided into 1-5 parts;
(2) odor: the ginseng and saffron have characteristic aromatic flavor of 10 minutes; the fragrance of the saffron of the ginseng is less balanced and is 6 to 9 minutes;
the fragrance and the taste of the ginseng stigma croci are unbalanced, and the score is 1-5;
(3) and (3) taste: slightly bitter and sweet, and the taste is fused, 10 points; the taste is slightly light or thick, 6 to 9 points; the taste is less confluent, 1-5 points;
TABLE 1 organoleptic evaluation comparison of beverages prepared with different ingredient ratios
As can be seen from Table 1, the sensory evaluation of example 1 is significantly lower than that of examples 2, 3 and 4, and the compatibility ratios of ginseng and saffron in examples 2, 3 and 4 are better, wherein the compatibility ratio evaluation of example 4 has the highest total score and is better than that of other compatibility ratios, so that the best sensory experience of color, fragrance and taste can be realized.
Comparative example 1 Ginseng granular drink
Raw materials: 100 percent of ginseng.
The preparation method comprises the following steps: selecting high-quality Ginseng radix (artificially planted), moistening, slicing, drying, processing to obtain raw materials, extracting with supercritical carbon dioxide (45 deg.C, 15 MPa) to obtain Ginseng radix essential oil, sealing at low temperature, and refrigerating; soaking the extracted ginseng in pure water 4 times the amount of the ginseng for 3 hours, heating and boiling for 3 hours, extracting the filtrate, repeating the extraction for 3 times, mixing the filtrates, and concentrating into ginseng extract; mixing Ginseng radix essential oil and Ginseng radix extract, adding appropriate amount of purified water to obtain soft material, and granulating with 16 mesh screen in a swing granulator; vacuum drying the prepared particles at 70 ℃ for 6 hours; cooling to normal temperature, grading with 16 mesh sieve, and weighing at 0.5 g/bag to obtain the final product.
Comparative example 2 granulated saffron drink
The weight percentages of the raw materials are as follows: stigma croci Sativi 50%, and maltodextrin 50%.
The preparation method comprises the following steps: soaking stigma croci Sativi in 10 times of boiling water for 1 hr, vacuum concentrating, and extracting stigma croci Sativi concentrated solution; uniformly mixing the saffron concentrated solution and maltodextrin, adding a proper amount of purified water to prepare a soft material, and putting the prepared soft material into a swing granulator to granulate by using a 16-mesh screen; vacuum drying the prepared particles at 70 ℃ for 6 hours; cooling to normal temperature, grading with 16 mesh sieve, and weighing and packaging to obtain the final product with a weight of 1.0 g/bag.
The drinking effect of example 4 of the present invention, comparative example 1 and comparative example 2 was investigated:
1) The investigation method comprises the following steps:
the drinking people are as follows: the general population (18-85 years old) was 66, 38 men and 28 women, and the average age (44.25 + -15.26) years old. The random averages were divided into 3 groups.
The drinking mode is as follows: example 4 group 22, i.e. 0.5g of the granulated saffron ginseng of example 4 per person per day; comparative example 1 group 22, i.e. 0.5g per person per day of the ginseng granule beverage of comparative example 1; comparative example 2 group 22, i.e. 1.0g per person per day of the saffron granule drink of comparative example 2 (taken with infusion);
drinking time: 3 months;
evaluation indexes are as follows:
1. the method adopts a mode of grading and quantifying fatigue-related symptoms to calculate and judge the taking effect, and after taking, the effect index is more than or equal to 66 percent as obvious effect, more than or equal to 33 percent as effective effect, and less than 33 percent as ineffective effect. The relevant symptoms include: concentration degree of attention when using brain, proper degree of physical relaxation, muscular soreness after work, sleep quality, and excessive internal heat.
2. And evaluating the digestion function improvement condition of the population by using the SF-36 scale and SSD-PRO scale scoring results, wherein the evaluation indexes in the SSD-PRO scale scoring process all adopt the Kranbach alpha coefficient, and the higher the SSD-PRO scale scoring is, the better the health condition of the patient is.
3. The mood improvement was assessed using the Hamilton Depression Scale (HAMD) score, and the negative mood improvement was determined for each patient.
4. Simple eye examination is carried out, eye fatigue symptoms such as eye swelling, eye pain, photophobia, blurred vision, dry eye and the like are classified into 0-III grades according to the severity of the symptoms, and the integral value is counted to evaluate the improvement condition of the eye fatigue.
2) And (4) analyzing the investigation result:
TABLE 2 symptom grading quantitative score comparison
As can be seen from table 2, the saffron ginseng group (example 4) has more significant effects of improving various fatigue symptoms after administration than the ginseng alone (comparative example 1) and the saffron alone (comparative example 2).
TABLE 3 traditional Chinese medicine functional gastrointestinal disease Scale Crabahh alpha coefficient
| In part | Cnbach alpha coefficient |
| Physiological part | 0.901 |
| Psychological component | 0.714 |
| Independent part | 0.721 |
| Social environmental part | 0.703 |
TABLE 4 SF-36 scale dimensional coefficients and SSD-PRO scale entries
TABLE 5 SSD-PRO score comparison
| SSD-PRO scale | Before taking | EXAMPLE 4 group | Comparative example 1 group | Comparative example 2 group |
| Shape, color and energy | 2.91±0.70 | 3.60±0.72 | 3.36±0.68 | 3.01±0.47 |
| Discomfort and pain | 3.45±0.81 | 4.15±0.45 | 3.95±0.80 | 3.58±0.75 |
| Medical treatment | 3.05±0.72 | 3.16±0.69 | 3.08±0.69 | 3.05±0.65 |
| Social relationships | 3.63±0.65 | 4.07±0.58 | 3.73±0.66 | 3.69±0.50 |
| Digestive function | 3.41±0.60 | 4.16±0.52 | 4.09±0.63 | 3.63±0.51 |
| Independence of | 3.13±0.75 | 3.71±0.62 | 3.24±0.71 | 3.15±0.64 |
| Condition of stool | 3.43±0.63 | 4.14±0.52 | 3.97±0.57 | 3.96±0.51 |
| Psychological factors | 2.85±0.77 | 3.60±0.75 | 2.98±0.79 | 3.23±0.78 |
As can be seen from the results of tables 3, 4 and 5, after the saffron ginseng particle drink is taken, the scores of all dimensions of the population with digestive dysfunction and gastrointestinal symptoms in the traditional Chinese medicine functional gastrointestinal disease scale are obviously improved compared with the scores before the administration, and the scores before and after the administration are correspondingly compared, and the difference has statistical significance (P is less than 0.05). Compared with the single-dose ginseng and single-dose saffron granular beverage, the beverage has better and obvious regulating effect on the gastrointestinal tract, and the symptoms of the digestive tract and the general condition can be improved after the beverage is taken for a period of time.
TABLE 6HAMD score comparison
| Group of | Before taking | After taking |
| EXAMPLE 4 group | 22.07±2.78 | 7.23±2.03 |
| Comparative example 1 group | 22.11±2.09 | 16.15±2.89 |
| Comparative example 2 group | 21.43±2.80 | 13.86±2.93 |
| P value | ＞0.05 | ＜0.05 |
As can be seen from Table 6, the difference in HAMD scores was not statistically significant (P > 0.05) in the groups before administration, and after a period of administration, the difference was statistically significant (P < 0.05). The saffron ginseng group has a more significant effect of improving emotional symptoms than the group taking ginseng alone and the group Shan Fu saffron alone.
TABLE 7 asthenopia symptom determination method (semi-quantitative integration method)
| Item | 0 (0 point) | I (1 point) | II (2 points) | III (3 points) |
| Eye swelling | Is free of | Occasionally, eye distension | Occasionally, the eyes are swollen and the patient gets better after rest | Frequent eye distension and improvement after rest |
| Ophthalmalgia | Is free of | Occasional dull pain | Occasionally, there is an eye pain | Frequent eye pain |
| Photophobia | Is free of | Occasionally photophobia | Sometimes photophobia | Is often photophobic |
| Blurred vision | Is free of | Occasional blurring | Sometimes blurred and relieved after rest | Frequent blurring and improvement after rest |
| Dry eyes | Is free of | Occasionally dry and astringent | Sometimes dry and astringent | Often dry and astringent |
Note: "occasionally" means 1-2 times/2 days; "occasionally" means 1-3 times per day; "often" means > 3 times per day.
TABLE 8 symptom score comparison
| Item | Before taking | EXAMPLE 4 group | Comparative example 1 group | Comparative example 2 group |
| Eye swelling | 0.23±0.57 | 0.02±0.16* | 0.11±0.17 | 0.15±0.53 |
| Eye pain | 0.05±0.34 | 0.05±0.24 | 0.06±0.52 | 0.04±0.29 |
| Photophobia | 0.02±0.15 | 0.01±0.22 | 0.02±0.14 | 0.02±0.19 |
| Blurred vision | 0.17±0.38 | 0.08±0.31* | 0.13±0.35 | 0.14±0.42 |
| Dry eyes | 0.35±0.49 | 0.17±0.30* | 0.22±0.47 | 0.25±0.51 |
| Total score of symptoms | 0.82±1.21 | 0.33±0.96* | 0.54±1.61 | 0.60±1.87 |
Note: * The P of stigma croci radix Ginseng group is less than 0.05 compared with those before administration, and those before administration.
As can be seen from tables 7 and 8, the total integral of symptoms is remarkably reduced when the saffron ginseng is taken compared with that before and after the saffron ginseng is taken and the saffron ginseng granule is taken alone, and the effect is particularly obvious in the aspects of eye swelling, blurred vision and dry eyes (P is less than 0.05).
Examples of specific applications
Specific application example 1: miss Weekly, age 27, accountant, high working pressure, sitting overtime long before the computer. After 2 months, the granular beverage of the example 4 is taken 1 bag (0.5 g/bag) per night, the aching feeling of the sedentary muscles is relieved, the fatigue is improved, the eyesight is clear, the eye discomfort is not obvious, the working efficiency is improved, and the emotion is stable.
Specific application example 2: guo M Shi, 47 years old, high guan, frequent sexual errands, staying up in the night, long-term insomnia, slight anxiety, often appearing blurred vision. The granular beverage of example 4 is taken 1 bag (0.5 g/bag) in the morning and evening, and after 3 months, the mood is improved, the insomnia is reduced, the appetite is good, the constipation is improved, and the blurred vision symptom is improved obviously.
Specific application example 3: take the treatment of mr, 34 years old, high-grade white collar, frequent overtime, irregular diet and work and rest, long-term digestion dysfunction and poor sleep. 1 package (0.5 g/package) of the granular beverage prepared in example 4 is taken with water every night, and after 1 month, the symptoms of dyspepsia are improved, and the insomnia is improved.
The foregoing is merely illustrative of the present invention, and it will be appreciated by those skilled in the art that various modifications may be made without departing from the principles of the invention, and the scope of the invention is to be determined accordingly.
Claims (8)
1. The saffron and ginseng particle beverage is characterized by comprising the following raw materials in parts by weight: 95.0-99.9 parts of ginseng and 0.1-5.0 parts of saffron.
2. The granulated drink of saffron ginseng according to claim 1, wherein the raw materials comprise the following components in parts by weight: 99.0 to 99.7 portions of ginseng and 0.3 to 1.0 portion of saffron.
3. The granulated drink of saffron ginseng according to claim 1, wherein the raw materials comprise the following components in parts by weight: 95.0-99.9 parts of ginseng, 0.1-5.0 parts of saffron and 100-1000 parts of maltodextrin.
4. A method for preparing a granulated beverage of saffron ginseng according to claim 1 or 2, comprising the steps of:
1) Moistening radix Ginseng, slicing, drying, and processing;
2) Extracting the processed ginseng, and concentrating to obtain ginseng extract;
3) Extracting stigma croci Sativi with water, and concentrating to obtain stigma croci Sativi concentrated solution;
4) Mixing Ginseng radix extract and stigma croci Sativi concentrated solution, adding appropriate amount of purified water to obtain soft material, sieving, and granulating;
5) Vacuum drying the prepared granules;
6) Cooling to normal temperature, sieving, grading, and packaging to obtain the final product.
5. A method for preparing a granulated beverage of saffron ginseng according to claim 1 or 2, comprising the steps of:
1) Moistening radix Ginseng, slicing, drying, and processing;
2) Extracting processed Ginseng radix with supercritical carbon dioxide to obtain Ginseng radix essential oil, extracting the extracted Ginseng radix, and concentrating to obtain Ginseng radix extract;
3) Extracting stigma croci Sativi with water, and concentrating to obtain stigma croci Sativi concentrated solution;
4) Mixing Ginseng radix essential oil, ginseng radix extract and stigma croci Sativi concentrated solution, adding appropriate amount of purified water to obtain soft material, sieving the soft material, and granulating;
5) Vacuum drying the prepared granules;
6) Cooling to normal temperature, sieving, grading, and packaging to obtain the final product.
6. The production method according to claim 4 or 5, characterized in that: and 5) drying, namely drying at the temperature of 70-80 ℃ for 4-6 hours.
7. The production method according to claim 4 or 5, characterized in that: and 4) sieving by using a 16-mesh sieve in the steps 4) and 6).
8. Use of the granulated drink of saffron ginseng according to claim 1, 2 or 3 as a health drink for resisting anoxia, relieving fatigue, regulating mood, improving digestive function, protecting eyes and improving eyesight.
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| CN201710487935.0A Pending CN107535790A (en) | 2016-06-23 | 2017-06-23 | A kind of west safflower ginseng granules drink, its preparation method and application |
| CN201710486989.5A Pending CN107536918A (en) | 2016-06-23 | 2017-06-23 | A kind of Chinese medicine composition, preparation method and the usage treated and/or prevent cardiac neurosis |
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| CN201710486989.5A Pending CN107536918A (en) | 2016-06-23 | 2017-06-23 | A kind of Chinese medicine composition, preparation method and the usage treated and/or prevent cardiac neurosis |
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| CN109221520A (en) * | 2018-09-30 | 2019-01-18 | 湖南华诚生物资源股份有限公司 | A kind of ginseng green tea solids beverage and preparation method thereof containing mogroside |
| CN115336680A (en) * | 2018-12-10 | 2022-11-15 | 上海医药集团股份有限公司 | Ginseng saffron crocus liquid beverage and preparation method thereof |
| CN111955574A (en) * | 2020-08-24 | 2020-11-20 | 赵顺华 | Preparation method of saffron ginseng tea |
| CN113144056A (en) * | 2021-05-09 | 2021-07-23 | 仲崇允 | A Chinese medicinal composition for improving intelligence |
| CN114081082A (en) * | 2021-12-14 | 2022-02-25 | 魅淳（深圳）健康科技有限公司 | Extraction process of decoction-free food granules |
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| CN1315499C (en) * | 2005-07-13 | 2007-05-16 | 张静 | Medicine for treating diabetes and its complications and process for preparing the same |
| CN101391001A (en) * | 2008-10-30 | 2009-03-25 | 江西中医学院 | Traditional Chinese medicine composition for preventing altitude stress and preparation method thereof |
| CN101849979B (en) * | 2009-11-06 | 2011-09-21 | 中山市中智中药饮片有限公司 | Chinese medicinal composition granules and preparation method thereof |
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| CN103202511A (en) * | 2013-03-20 | 2013-07-17 | 吉林敖东集团长白庄参茸有限公司 | Ginseng blueberry cassia-seed solid drink |
| CN103416651A (en) * | 2013-07-11 | 2013-12-04 | 威海金颐阳药业有限公司 | American ginseng gynostemma pentaphylla electuary |
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| CN104689275A (en) * | 2015-03-03 | 2015-06-10 | 李恒畅 | Chinese herbal medicine composition for treating irritable bowel syndrome |
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