CN106036843A - Multifunctional and health-care tea polyphenol product with rich nutrition - Google Patents
Multifunctional and health-care tea polyphenol product with rich nutrition Download PDFInfo
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- CN106036843A CN106036843A CN201610396914.3A CN201610396914A CN106036843A CN 106036843 A CN106036843 A CN 106036843A CN 201610396914 A CN201610396914 A CN 201610396914A CN 106036843 A CN106036843 A CN 106036843A
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- 150000008442 polyphenolic compounds Chemical class 0.000 title claims abstract description 64
- 235000013824 polyphenols Nutrition 0.000 title claims abstract description 64
- 235000016709 nutrition Nutrition 0.000 title abstract description 6
- 230000035764 nutrition Effects 0.000 title abstract description 5
- 241001122767 Theaceae Species 0.000 title description 45
- 239000002994 raw material Substances 0.000 claims abstract description 77
- 238000002360 preparation method Methods 0.000 claims abstract description 12
- 244000269722 Thea sinensis Species 0.000 claims abstract 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 41
- 210000000582 semen Anatomy 0.000 claims description 40
- 239000000203 mixture Substances 0.000 claims description 35
- 239000000463 material Substances 0.000 claims description 22
- 238000001816 cooling Methods 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 17
- 238000007789 sealing Methods 0.000 claims description 15
- 235000003143 Panax notoginseng Nutrition 0.000 claims description 14
- 241000180649 Panax notoginseng Species 0.000 claims description 14
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims description 14
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 13
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 13
- 235000010447 xylitol Nutrition 0.000 claims description 13
- 239000000811 xylitol Substances 0.000 claims description 13
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 13
- 229960002675 xylitol Drugs 0.000 claims description 13
- 241000143437 Aciculosporium take Species 0.000 claims description 5
- 239000008187 granular material Substances 0.000 claims description 5
- 241000825107 Hierochloe Species 0.000 claims 1
- 235000015466 Hierochloe odorata Nutrition 0.000 claims 1
- 238000012216 screening Methods 0.000 claims 1
- 210000004369 blood Anatomy 0.000 abstract description 9
- 239000008280 blood Substances 0.000 abstract description 9
- 230000017531 blood circulation Effects 0.000 abstract description 5
- 230000036039 immunity Effects 0.000 abstract description 4
- 210000004185 liver Anatomy 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 230000003712 anti-aging effect Effects 0.000 abstract description 3
- 230000004438 eyesight Effects 0.000 abstract description 3
- 210000004072 lung Anatomy 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 239000003963 antioxidant agent Substances 0.000 abstract description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- WTPPRJKFRFIQKT-UHFFFAOYSA-N 1,6-dimethyl-8,9-dihydronaphtho[1,2-g][1]benzofuran-10,11-dione;1-methyl-6-methylidene-8,9-dihydro-7h-naphtho[1,2-g][1]benzofuran-10,11-dione Chemical compound O=C1C(=O)C2=C3CCCC(=C)C3=CC=C2C2=C1C(C)=CO2.O=C1C(=O)C2=C3CCC=C(C)C3=CC=C2C2=C1C(C)=CO2 WTPPRJKFRFIQKT-UHFFFAOYSA-N 0.000 abstract 2
- 241000132012 Atractylodes Species 0.000 abstract 2
- 241000758791 Juglandaceae Species 0.000 abstract 2
- LGZXYFMMLRYXLK-UHFFFAOYSA-N mercury(2+);sulfide Chemical compound [S-2].[Hg+2] LGZXYFMMLRYXLK-UHFFFAOYSA-N 0.000 abstract 2
- 244000132619 red sage Species 0.000 abstract 2
- 235000020234 walnut Nutrition 0.000 abstract 2
- 244000189799 Asimina triloba Species 0.000 abstract 1
- 235000006264 Asimina triloba Nutrition 0.000 abstract 1
- 235000009467 Carica papaya Nutrition 0.000 abstract 1
- 241000675108 Citrus tangerina Species 0.000 abstract 1
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 244000017020 Ipomoea batatas Species 0.000 abstract 1
- 235000002678 Ipomoea batatas Nutrition 0.000 abstract 1
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 235000003181 Panax pseudoginseng Nutrition 0.000 abstract 1
- 244000197580 Poria cocos Species 0.000 abstract 1
- 235000008599 Poria cocos Nutrition 0.000 abstract 1
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- 235000003434 Sesamum indicum Nutrition 0.000 abstract 1
- 230000003213 activating effect Effects 0.000 abstract 1
- 235000004879 dioscorea Nutrition 0.000 abstract 1
- 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 abstract 1
- 235000011477 liquorice Nutrition 0.000 abstract 1
- 239000002245 particle Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 30
- 230000000694 effects Effects 0.000 description 10
- 230000001228 trophic effect Effects 0.000 description 6
- 230000001737 promoting effect Effects 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- -1 flavanol compound Chemical class 0.000 description 4
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 2
- 235000011957 flavonols Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000002443 hepatoprotective effect Effects 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 230000005855 radiation Effects 0.000 description 2
- 230000004223 radioprotective effect Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- CITFYDYEWQIEPX-UHFFFAOYSA-N Flavanol Natural products O1C2=CC(OCC=C(C)C)=CC(O)=C2C(=O)C(O)C1C1=CC=C(O)C=C1 CITFYDYEWQIEPX-UHFFFAOYSA-N 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Chemical class 0.000 description 1
- 239000004410 anthocyanin Chemical class 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 210000001185 bone marrow Anatomy 0.000 description 1
- 150000001765 catechin Chemical class 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 230000034303 cell budding Effects 0.000 description 1
- 239000013064 chemical raw material Substances 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 208000010643 digestive system disease Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000021149 fatty food Nutrition 0.000 description 1
- 235000011987 flavanols Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 150000007946 flavonol Chemical class 0.000 description 1
- 150000002216 flavonol derivatives Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 208000018685 gastrointestinal system disease Diseases 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 235000009048 phenolic acids Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000003223 protective agent Substances 0.000 description 1
- 239000000941 radioactive substance Substances 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000002453 shampoo Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 229910052712 strontium Inorganic materials 0.000 description 1
- CIOAGBVUUVVLOB-UHFFFAOYSA-N strontium atom Chemical compound [Sr] CIOAGBVUUVVLOB-UHFFFAOYSA-N 0.000 description 1
- 230000000475 sunscreen effect Effects 0.000 description 1
- 239000000516 sunscreening agent Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- 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
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a health-care product, in particular to a multifunctional and health-care tea polyphenol product with rich nutrition, and aims to solve the technical problems and provide the health-care tea polyphenol product which has rich nutrition structure and rich functions, high health-care functionality and good taste. The health-care product is prepared from raw materials in percentage by mass as follows: 15%-20% of tea polyphenol, 7%-9% of fructus lycii, 10%-12% of Chinese red dates, 3%-5% of walnuts, 2%-4% of largehead atractylodes rhizomes, 2%-4% of danshen roots and the like. According to a preparation process, the raw materials are pressed to form round particles in steps a-h. Tea polyphenol has the anti-aging, antioxidant and radiation-proof functions, fructus lycii, the Chinese red dates, the walnuts, sesame, purple sweet potatoes, yams and pawpaw are comprehensively utilized and have the functions of nourishing and protecting the liver, benefiting qi, nourishing blood, invigorating the stomach, nourishing the spleen and accelerating blood circulation, and the largehead atractylodes rhizomes, the danshen roots, dried tangerine or orange peels, fructus amomi, poria cocos, liquorice and pseudo-ginseng can also realize the comprehensive utilization function and have the functions of improving eyesight, moistening the lung, activating blood, dispersing blood stasis and improving the immunity.
Description
Technical field
The present invention relates to a kind of health product, particularly relate to a kind of multi-functional tea polyphenol health products of eutrophy.
Background technology
Tea polyphenols is the general name of Polyphenols of Tea, including flavanol compound, anthocyanin class, flavonoid, flavonols
With phenolic acids etc., predominantly flavonol (catechin) class, catechin accounts for 60-80%, and class material tea polyphenols is also known as tea tan or tea list
Rather, it is one of Main Ingredients and Appearance forming Tea color fragrance, is also one of Main Ingredients and Appearance having health care in Folium Camelliae sinensis.Research table
Bright, the tool removing toxic substances of tea polyphenols isoreactivity material and radiation resistance, can effectively stop radioactive substance to invade bone marrow, and strontium can be made
90 and Co 60 excrete rapidly, be described as " radiation jinx " by healthy and medical circle.
Tea polyphenols is yellowish aqueous solution, powdery solid or the crystallization fragrant to dark brown slightly tea, tool astringent taste, soluble in water,
Ethanol, ethyl acetate, be slightly soluble in oils and fats, thermostability and acid resistance good, the most sufficiently stable in the range of pH2-7, slightly moisture absorption,
Aqueous solution pH3-4, the most oxidizable brown stain, meet iron ion and generate green black compounds.
Because the unique effects of tea polyphenols, medicine, health product and field of food the most it are widely used in.Pharmaceutically
As the protective agents of cardiovascular, liver, kidney and gastroenteropathy of human body；As improving human immunity on health product
The main component of the goods such as power, blood fat reducing, blood sugar lowering and fat-reducing, also main as sunscreen cream, shampoo and disinfection sanitizer
Composition；In fatty foods, add tea polyphenols, be possible to prevent food oyster to lose with fresh-keeping；The oxidation resistance of tea polyphenols is than VE, BHA
Strong with BHT 3-9 times, it is widely used as antioxidant and is used.
Tea polyphenols is green natural extract, in green 21 century great development potentiality.According to relevant professional person's introduction,
At present, the global consumption of tea polyphenols about 1600T, the wherein U.S. about 500T, Japan 400T, West Europe 400T, other area and states
Family about 300T.Since 2003, not only U.S.'s increase in demand is very fast, and the consumption such as Southeast Asia, South America rises the most year by year.Cause
The market of this current tea polyphenols the most constantly expands, and is in fast growth period, and gradually moves to maturity the phase.There is expert it is expected that not
Come several years, domestic and international tea polyphenols demand will rise more than 2000T from current 1600T rapidly, and its market scale is up to several
Hundred million yuan. the budding stage is still located in the tea polyphenols market of China, the most progressively replaces at field tea polyphenols such as beverage, cosmetics, health product
The chemical raw material originally used, application constantly expands.
The research and development of tea polyphenols, the eighties, enters and forms climax the nineties.In China, tea polyphenols in 1991 by
Academy of Agricultural Sciences of state institute technology first produces successfully, and annual output is only 2T, the production of tea polyphenols between more than 10 year thereafter
Technology has obtained quick development, meanwhile, is engaged in pharmacology and applied research expert, the joint efforts of scholar of tea polyphenols in many
Under, it has therefore proved that tea polyphenols prominent effect at aspects such as anticancer, antitumor, thus promoted the tea polyphenols should in the world
Development.
There is the shortcoming that trophic structure is single, heath-function is weak, mouthfeel is bad in existing tradition tea polyphenol health products, first
First, composition optimizes not, and internal nutrient composition content is few, also few to the beneficial effect of human body.Tea polyphenols is not only made to keep healthy
Product can not supplement various nutrition well, meanwhile, also weakens the function of tea polyphenols, makes health-care effect have a greatly reduced quality, secondly, because of
For being limited to the restriction of additive in tea polyphenol health products, often many tea polyphenol health products mouthfeels are poor, and consumer does not likes takes,
The sale causing product is poor, so, the demand for tea polyphenol health products is increasing, it is provided that a kind of trophic structure is abundant,
Heath-function tea polyphenol health products strong, in good taste seems more and more urgent under current situation.
Summary of the invention
(1) to solve the technical problem that
Trophic structure and function singleness, heath-function is there is in the present invention in order to overcome existing tradition tea polyphenol health products
The shortcoming that weak, mouthfeel is poor, the technical problem to be solved in the present invention is to provide a kind of trophic structure and feature richness, heath-function
By force, tea polyphenol health products in good taste.
(2) technical scheme
In order to solve above-mentioned technical problem, the invention provides the multi-functional tea polyphenol health products of such a eutrophy,
By mass percentage, composition of raw materials is as follows:
Tea polyphenols 15-20%, Fructus Lycii 7-9%, Fructus Jujubae 10-12%, Semen Juglandis 3-5%, Rhizoma Atractylodis Macrocephalae 2-4%, Radix Salviae Miltiorrhizae 2-4%, wood
Melon 4-6%, Pericarpium Citri Reticulatae 3-5%, Fructus Amomi 2-4%, Poria 2-4%, Semen Sesami 3-5%, Rhizoma Steudnerae Henryanae 8-12%, Semen Armeniacae Amarum 7-9%, Rhizoma Dioscoreae 5-
7%, Radix Glycyrrhizae 5-7%, xylitol 1-3%, Radix Notoginseng 2-4%；
The preparation method of the multi-functional tea polyphenol health products of a kind of eutrophy, comprises the steps:
A. take Fructus Lycii, Fructus Jujubae, Fructus Chaenomelis, Rhizoma Steudnerae Henryanae and Rhizoma Dioscoreae to clean and dice, and mix homogeneously；
B. being baked by raw material in a, baking temperature is 250 DEG C, when the water content of raw material reaches 10%, and baking temperature
Becoming 240 DEG C, when the water content of raw material reaches 5%, baking temperature becomes 230 DEG C, when the water content of raw material reaches 3%,
Bake stopping, sealing stirring cooling, make material temperature reach 25-35 DEG C, seal and preserve；
C. take Semen Juglandis, Pericarpium Citri Reticulatae, Semen Sesami, Semen Armeniacae Amarum and Radix Glycyrrhizae to clean and dice, and mix homogeneously；
D. being baked by raw material in c, baking temperature is 220 DEG C, when the water content of raw material reaches 7%, and baking temperature
Becoming 210 DEG C, when the water content of raw material reaches 5%, baking temperature becomes 200 DEG C, when the water content of raw material reaches 3%,
Bake stopping, sealing stirring cooling, make material temperature reach 25-35 DEG C, seal and preserve；
E. take the Rhizoma Atractylodis Macrocephalae, Radix Salviae Miltiorrhizae, Fructus Amomi, Poria and Radix Notoginseng to clean and dice, and mix homogeneously；
F. being baked by raw material in e, baking temperature is 200 DEG C, when the water content of raw material reaches 5%, and baking temperature
Become 180 DEG C, when the water content of raw material reaches 3%, bake stopping, sealing stirring cooling, make material temperature reach 25-35
DEG C, seal and preserve；
G. the raw material mix homogeneously after baking in b, d and f, and pulverize, screened by 100 mesh sieves, screen out
Intransitable granule；
H. the raw material in g adds tea polyphenols and xylitol, and mix homogeneously, then is compressed into round shaped grain, round shaped grain straight
Footpath is 6-10mm.
Preferably, by mass percentage, composition of raw materials is as follows:
Tea polyphenols 17%, Fructus Lycii 8%, Fructus Jujubae 11%, Semen Juglandis 4%, the Rhizoma Atractylodis Macrocephalae 3%, Radix Salviae Miltiorrhizae 3%, Fructus Chaenomelis 5%, Pericarpium Citri Reticulatae 4%,
Fructus Amomi 3%, Poria 3%, Semen Sesami 4%, Rhizoma Steudnerae Henryanae 10%, Semen Armeniacae Amarum 8%, Rhizoma Dioscoreae 6%, Radix Glycyrrhizae 6%, xylitol 2%, Radix Notoginseng 3%.
Preferably, in step b of preparation method or d or f, seal stirring cooling, make material temperature reach 30 DEG C.
Preferably, in step h of preparation method, a diameter of 8mm of round shaped grain.
(3) beneficial effect
The present invention compared with prior art, is added by rational raw material, enriches the trophic structure of finished product so that it is contain
All kinds of nutritional labelings that the mankind are required, again because of the addition of each functional material so that it is having various function, tea polyphenols has anti-ageing
Always, antioxidation, the function of radioprotective, Fructus Lycii, Fructus Jujubae, Semen Juglandis, Semen Sesami, Rhizoma Steudnerae Henryanae, Rhizoma Dioscoreae and Fructus Chaenomelis comprehensive utilization, there is again nourishing the liver
Hepatoprotective, benefiting qi and nourishing blood, stomach invigorating support the effect of spleen, blood circulation promoting, and the Rhizoma Atractylodis Macrocephalae, Radix Salviae Miltiorrhizae, Pericarpium Citri Reticulatae, Fructus Amomi, Poria, Radix Glycyrrhizae and
Radix Notoginseng can also reach the function of comprehensive utilization, has improving eyesight lung moistening, blood circulation promoting and blood stasis dispelling, the effect of raising immunity.
Meanwhile, again because the metering proportion of science, the effect of each functional material is made to be improved further, the richest
Rich nutrition and function, further enhance effect, make these health product effective.Generally, the mouthfeel of multi-flavor material mixing is past
Toward undesirable, so, we add the xylitol of health cleverly, are greatly optimized the mouthfeel of whole health product, make product
Individual easily by the most well-established.
Moisture in raw material, in processing technology, by the gradient-heated of multi-temperature, is preferably removed, makes to add by the present invention
Work product out not only facilitates the press process in later stage, is more beneficial for user and absorbs, reach health-care effect, strengthens the present invention
Functional, the tea polyphenol health products trophic structure of the present invention and feature richness, heath-function are strong, in good taste, are suitable for promoting
Use.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated.
Embodiment 1
A kind of multi-functional tea polyphenol health products of eutrophy, by mass percentage, composition of raw materials is as follows:
Tea polyphenols 20%, Fructus Lycii 7%, Fructus Jujubae 10%, Semen Juglandis 5%, the Rhizoma Atractylodis Macrocephalae 4%, Radix Salviae Miltiorrhizae 4%, Fructus Chaenomelis 4%, Pericarpium Citri Reticulatae 3%,
Fructus Amomi 2%, Poria 4%, Semen Sesami 5%, Rhizoma Steudnerae Henryanae 8%, Semen Armeniacae Amarum 9%, Rhizoma Dioscoreae 7%, Radix Glycyrrhizae 5%, xylitol 1%, Radix Notoginseng 2%；
The preparation method of the multi-functional tea polyphenol health products of a kind of eutrophy, comprises the steps:
A. take Fructus Lycii, Fructus Jujubae, Fructus Chaenomelis, Rhizoma Steudnerae Henryanae and Rhizoma Dioscoreae to clean and dice, and mix homogeneously；
B. being baked by raw material in a, baking temperature is 250 DEG C, when the water content of raw material reaches 10%, and baking temperature
Becoming 240 DEG C, when the water content of raw material reaches 5%, baking temperature becomes 230 DEG C, when the water content of raw material reaches 3%,
Bake stopping, sealing stirring cooling, make material temperature reach 25 DEG C, seal and preserve；
C. take Semen Juglandis, Pericarpium Citri Reticulatae, Semen Sesami, Semen Armeniacae Amarum and Radix Glycyrrhizae to clean and dice, and mix homogeneously；
D. being baked by raw material in c, baking temperature is 220 DEG C, when the water content of raw material reaches 7%, and baking temperature
Becoming 210 DEG C, when the water content of raw material reaches 5%, baking temperature becomes 200 DEG C, when the water content of raw material reaches 3%,
Bake stopping, sealing stirring cooling, make material temperature reach 25 DEG C, seal and preserve；
E. take the Rhizoma Atractylodis Macrocephalae, Radix Salviae Miltiorrhizae, Fructus Amomi, Poria and Radix Notoginseng to clean and dice, and mix homogeneously；
F. being baked by raw material in e, baking temperature is 200 DEG C, when the water content of raw material reaches 5%, and baking temperature
Become 180 DEG C, when the water content of raw material reaches 3%, bake stopping, sealing stirring cooling, make material temperature reach 25 DEG C, close
Envelope preserves；
G. the raw material mix homogeneously after baking in b, d and f, and pulverize, screened by 100 mesh sieves, screen out
Intransitable granule；
H. the raw material in g adds tea polyphenols and xylitol, and mix homogeneously, then is compressed into round shaped grain, round shaped grain straight
Footpath is 6mm.
Embodiment 2
A kind of multi-functional tea polyphenol health products of eutrophy, by mass percentage, composition of raw materials is as follows:
Tea polyphenols 17%, Fructus Lycii 8%, Fructus Jujubae 11%, Semen Juglandis 4%, the Rhizoma Atractylodis Macrocephalae 3%, Radix Salviae Miltiorrhizae 3%, Fructus Chaenomelis 5%, Pericarpium Citri Reticulatae 4%,
Fructus Amomi 3%, Poria 3%, Semen Sesami 4%, Rhizoma Steudnerae Henryanae 10%, Semen Armeniacae Amarum 8%, Rhizoma Dioscoreae 6%, Radix Glycyrrhizae 6%, xylitol 2%, Radix Notoginseng 3%；
The preparation method of the multi-functional tea polyphenol health products of a kind of eutrophy, comprises the steps:
A. take Fructus Lycii, Fructus Jujubae, Fructus Chaenomelis, Rhizoma Steudnerae Henryanae and Rhizoma Dioscoreae to clean and dice, and mix homogeneously；
B. being baked by raw material in a, baking temperature is 250 DEG C, when the water content of raw material reaches 10%, and baking temperature
Becoming 240 DEG C, when the water content of raw material reaches 5%, baking temperature becomes 230 DEG C, when the water content of raw material reaches 3%,
Bake stopping, sealing stirring cooling, make material temperature reach 30 DEG C, seal and preserve；
C. take Semen Juglandis, Pericarpium Citri Reticulatae, Semen Sesami, Semen Armeniacae Amarum and Radix Glycyrrhizae to clean and dice, and mix homogeneously；
D. being baked by raw material in c, baking temperature is 220 DEG C, when the water content of raw material reaches 7%, and baking temperature
Becoming 210 DEG C, when the water content of raw material reaches 5%, baking temperature becomes 200 DEG C, when the water content of raw material reaches 3%,
Bake stopping, sealing stirring cooling, make material temperature reach 30 DEG C, seal and preserve；
E. take the Rhizoma Atractylodis Macrocephalae, Radix Salviae Miltiorrhizae, Fructus Amomi, Poria and Radix Notoginseng to clean and dice, and mix homogeneously；
F. being baked by raw material in e, baking temperature is 200 DEG C, when the water content of raw material reaches 5%, and baking temperature
Become 180 DEG C, when the water content of raw material reaches 3%, bake stopping, sealing stirring cooling, make material temperature reach 30 DEG C, close
Envelope preserves；
G. the raw material mix homogeneously after baking in b, d and f, and pulverize, screened by 100 mesh sieves, screen out
Intransitable granule；
H. the raw material in g adds tea polyphenols and xylitol, and mix homogeneously, then is compressed into round shaped grain, round shaped grain straight
Footpath is 8mm.
Embodiment 3
A kind of multi-functional tea polyphenol health products of eutrophy, by mass percentage, composition of raw materials is as follows:
Tea polyphenols 15%, Fructus Lycii 8%, Fructus Jujubae 12%, Semen Juglandis 3%, the Rhizoma Atractylodis Macrocephalae 2%, Radix Salviae Miltiorrhizae 2%, Fructus Chaenomelis 6%, Pericarpium Citri Reticulatae 5%,
Fructus Amomi 4%, Poria 2%, Semen Sesami 3%, Rhizoma Steudnerae Henryanae 12%, Semen Armeniacae Amarum 7%, Rhizoma Dioscoreae 5%, Radix Glycyrrhizae 7%, xylitol 3%, Radix Notoginseng 4%；
The preparation method of the multi-functional tea polyphenol health products of a kind of eutrophy, comprises the steps:
A. take Fructus Lycii, Fructus Jujubae, Fructus Chaenomelis, Rhizoma Steudnerae Henryanae and Rhizoma Dioscoreae to clean and dice, and mix homogeneously；
B. being baked by raw material in a, baking temperature is 250 DEG C, when the water content of raw material reaches 10%, and baking temperature
Becoming 240 DEG C, when the water content of raw material reaches 5%, baking temperature becomes 230 DEG C, when the water content of raw material reaches 3%,
Bake stopping, sealing stirring cooling, make material temperature reach 35 DEG C, seal and preserve；
C. take Semen Juglandis, Pericarpium Citri Reticulatae, Semen Sesami, Semen Armeniacae Amarum and Radix Glycyrrhizae to clean and dice, and mix homogeneously；
D. being baked by raw material in c, baking temperature is 220 DEG C, when the water content of raw material reaches 7%, and baking temperature
Becoming 210 DEG C, when the water content of raw material reaches 5%, baking temperature becomes 200 DEG C, when the water content of raw material reaches 3%,
Bake stopping, sealing stirring cooling, make material temperature reach 35 DEG C, seal and preserve；
E. take the Rhizoma Atractylodis Macrocephalae, Radix Salviae Miltiorrhizae, Fructus Amomi, Poria and Radix Notoginseng to clean and dice, and mix homogeneously；
F. being baked by raw material in e, baking temperature is 200 DEG C, when the water content of raw material reaches 5%, and baking temperature
Become 180 DEG C, when the water content of raw material reaches 3%, bake stopping, sealing stirring cooling, make material temperature reach 35 DEG C,
Seal and preserve；
G. the raw material mix homogeneously after baking in b, d and f, and pulverize, screened by 100 mesh sieves, screen out
Intransitable granule；
H. the raw material in g adds tea polyphenols and xylitol, and mix homogeneously, then is compressed into round shaped grain, round shaped grain straight
Footpath is 10mm.
These health product are added by rational raw material and the proportioning of science so that it is having various function, tea polyphenols has anti-ageing
Always, antioxidation, the function of radioprotective, Fructus Lycii, Fructus Jujubae, Semen Juglandis, Semen Sesami, Rhizoma Steudnerae Henryanae, Rhizoma Dioscoreae and Fructus Chaenomelis comprehensive utilization, there is again nourishing the liver
Hepatoprotective, benefiting qi and nourishing blood, stomach invigorating support the effect of spleen, blood circulation promoting, and the Rhizoma Atractylodis Macrocephalae, Radix Salviae Miltiorrhizae, Pericarpium Citri Reticulatae, Fructus Amomi, Poria, Radix Glycyrrhizae and
Radix Notoginseng can also reach the function of comprehensive utilization, has improving eyesight lung moistening, blood circulation promoting and blood stasis dispelling, the effect of raising immunity.
Embodiment described above only have expressed the preferred embodiment of the present invention, and it describes more concrete and detailed, but also
Therefore the restriction to the scope of the claims of the present invention can not be interpreted as.It should be pointed out that, for those of ordinary skill in the art
For, without departing from the inventive concept of the premise, it is also possible to making some deformation, improve and substitute, these broadly fall into this
Bright protection domain.Therefore, the protection domain of patent of the present invention should be as the criterion with claims.
Claims (5)
1. the multi-functional tea polyphenol health products of eutrophy, it is characterised in that by mass percentage, composition of raw materials is as follows:
Tea polyphenols 15-20%, Fructus Lycii 7-9%, Fructus Jujubae 10-12%, Semen Juglandis 3-5%, Rhizoma Atractylodis Macrocephalae 2-4%, Radix Salviae Miltiorrhizae 2-4%, Fructus Chaenomelis 4-
6%, Pericarpium Citri Reticulatae 3-5%, Fructus Amomi 2-4%, Poria 2-4%, Semen Sesami 3-5%, Rhizoma Steudnerae Henryanae 8-12%, Semen Armeniacae Amarum 7-9%, Rhizoma Dioscoreae 5-7% are sweet
Grass 5-7%, xylitol 1-3%, Radix Notoginseng 2-4%.
2. the preparation method of the multi-functional tea polyphenol health products of eutrophy, it is characterised in that comprise the steps:
A. take Fructus Lycii, Fructus Jujubae, Fructus Chaenomelis, Rhizoma Steudnerae Henryanae and Rhizoma Dioscoreae to clean and dice, and mix homogeneously；
B. being baked by raw material in a, baking temperature is 250 DEG C, and when the water content of raw material reaches 10%, baking temperature becomes
240 DEG C, when the water content of raw material reaches 5%, baking temperature becomes 230 DEG C, when the water content of raw material reaches 3%, bakes
Stop, sealing stirring cooling, make material temperature reach 25-35 DEG C, seal and preserve；
C. take Semen Juglandis, Pericarpium Citri Reticulatae, Semen Sesami, Semen Armeniacae Amarum and Radix Glycyrrhizae to clean and dice, and mix homogeneously；
D. being baked by raw material in c, baking temperature is 220 DEG C, and when the water content of raw material reaches 7%, baking temperature becomes
210 DEG C, when the water content of raw material reaches 5%, baking temperature becomes 200 DEG C, when the water content of raw material reaches 3%, bakes
Stop, sealing stirring cooling, make material temperature reach 25-35 DEG C, seal and preserve；
E. take the Rhizoma Atractylodis Macrocephalae, Radix Salviae Miltiorrhizae, Fructus Amomi, Poria and Radix Notoginseng to clean and dice, and mix homogeneously；
F. being baked by raw material in e, baking temperature is 200 DEG C, and when the water content of raw material reaches 5%, baking temperature becomes
180 DEG C, when the water content of raw material reaches 3%, bake stopping, sealing stirring cooling, make material temperature reach 25-35 DEG C, close
Envelope preserves；
G. the raw material mix homogeneously after baking in b, d and f, and pulverize, screened by 100 mesh sieves, screening out can not
The granule passed through；
H. the raw material in g adds tea polyphenols and xylitol, and mix homogeneously, then is compressed into round shaped grain, round shaped grain a diameter of
6-10mm。
A kind of multi-functional tea polyphenol health products of eutrophy the most according to claim 1, it is characterised in that by percent mass
Than meter, composition of raw materials is as follows:
Tea polyphenols 17%, Fructus Lycii 8%, Fructus Jujubae 11%, Semen Juglandis 4%, the Rhizoma Atractylodis Macrocephalae 3%, Radix Salviae Miltiorrhizae 3%, Fructus Chaenomelis 5%, Pericarpium Citri Reticulatae 4%, Fructus Amomi
3%, Poria 3%, Semen Sesami 4%, Rhizoma Steudnerae Henryanae 10%, Semen Armeniacae Amarum 8%, Rhizoma Dioscoreae 6%, Radix Glycyrrhizae 6%, xylitol 2%, Radix Notoginseng 3%.
The preparation method of the multi-functional tea polyphenol health products of a kind of eutrophy the most according to claim 2, it is characterised in that
In step b of preparation method or d or f, seal stirring cooling, make material temperature reach 30 DEG C.
The preparation method of the multi-functional tea polyphenol health products of a kind of eutrophy the most according to claim 2, it is characterised in that
In step h of preparation method, a diameter of 8mm of round shaped grain.
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| CN1436551A (en) * | 2002-02-08 | 2003-08-20 | 赵大鹏 | Tea polyphenol containing nourishing capsule |
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| CN101822382A (en) * | 2010-03-30 | 2010-09-08 | 杭州英仕利生物科技有限公司 | Fruity tea polyphenol buccal tablet and preparation method thereof |
| CN103891956B (en) * | 2014-04-05 | 2016-03-02 | 甘肃复兴厚生物医药科技有限公司 | A kind of health products with beauty functions |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1436551A (en) * | 2002-02-08 | 2003-08-20 | 赵大鹏 | Tea polyphenol containing nourishing capsule |
| CN1742951A (en) * | 2004-09-03 | 2006-03-08 | 蔡绪旺 | Health-care preparation for reducing blood-fat and raising human-body immunity |
| CN101438753A (en) * | 2007-11-21 | 2009-05-27 | 安徽福康药业有限责任公司 | Compressible xylitol candy lozenge and method for making the same |
| CN101444502A (en) * | 2009-01-08 | 2009-06-03 | 杭州英仕利生物科技有限公司 | A high-purity tea polyphenol buccal tablets and preparation method thereof |
| CN101822382A (en) * | 2010-03-30 | 2010-09-08 | 杭州英仕利生物科技有限公司 | Fruity tea polyphenol buccal tablet and preparation method thereof |
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