CN106901093A - 一种缓解神经衰弱的饮料及其制备方法 - Google Patents
一种缓解神经衰弱的饮料及其制备方法 Download PDFInfo
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- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种缓解神经衰弱的饮料及其制备方法,属于食品饮料加工技术领域。本发明的饮料主要由以下重量份原料配比制备而成:墨旱莲、罗汉果、红枣、桂圆肉、桑葚、山药、茉莉花、蔗糖、甘草,纯净水。本发明还公开了该饮料的制备方法,包括原料预处理、蒸煮、调味,高温灭菌等步骤。本发明制备的饮料原料中主要采用天然中草药进行科学合理的配伍,因此既能达到缓解神经衰弱的功效,又能够给人以醇厚甘甜的味觉享受。
Description
技术领域
本发明属于食品饮料加工技术领域,特别是涉及一种缓解神经衰弱的饮料及其制备方法。
背景技术
神经衰弱通常是大脑功能活动长期过度紧张,导致大脑皮质内抑制过程减弱,以精神易兴奋和脑力易疲乏为特征的疾病。病前经常有比较持久的脑力劳动、情绪紧张、精神压力等心理社会因素。临床表现为精神活动易兴奋、易怒、易伤感、过度敏感,肢体震颤等,易疲劳,脑力下降,注意力不集中,健忘、容易情绪失控,以及睡眠障碍等。神经衰弱是无法摆脱的精神痛苦,影响工作、学习及社交。及时综合治疗可显著缓解或治愈。精神治疗分为集体上课和个别交谈两种方式。药物治疗时应尽量避免长期使用抗焦虑药、镇静催眠药和止痛药,以防药物依赖或成瘾。患者应认识疾病的本质,解除焦虑,纠正不正确看法,注意合理安排生活,用脑卫生等。
神经衰弱多属于中医“不寐”、“健忘”范畴,二者常并见。治疗原则一般以养心血、补脾肾为主,由于通过饮料调理无副作用,受到大家的普遍欢迎。随着科学技术的发展,市场竞争的日益激烈,人们生活节奏的加快,各方面的压力也越来越大,出现神经衰弱的人群也逐年增加。而本发明目的在于将有益于缓解神经衰弱的中草药合理配伍,并和饮料制作结合起来,通过改善平时的饮食生活来缓解神经衰弱。
目前有关于治疗神经衰弱的饮料摘录如下:
1、中国专利:《一种治疗神经衰弱性失眠的饮料》,公开日为2015年11月4日,该发明涉及一种治疗神经衰弱性失眠的饮料,由以下质量份数的组分组成:舞草20~24份、牛含水22~26份、沙苑子18~22份、玄精石22~26份、银杏叶18~22份、积雪草22~26份、铁力木花18~22份、鸡子黄24~28份、一叶获18~22份、球核荚蒾22~26份、啤酒花18~22份、九里香22~26份、大叶桉18~22份、诃子肉22~26份、花生叶18~22份、石柑22~26份、鬼臼18~22份、红景天22~26份、白檀香18~22份、安息香22~26份、枇杷叶18~22份、菟丝子22~26份、绞股蓝18~22份、灵芝草22~26份、柠檬酸16~20份、蔗糖18~24份、水1000~2000份。。
2、中国专利:《治疗神经衰弱的保健饮料及其制法》,公开日为2008年6月11日,该发明涉及饮料。治疗神经衰弱的保健饮料,由百合、玫瑰花、菊花、大枣按1:4-10:2-5:5-10重量比配制而成。该发明原料均为天然食物成分,安全无毒副作用。其中百合花里的营养物质有很好的镇静作用,有助于治疗情绪混乱。玫瑰能和血平肝,养胃,宽胸,散郁。菊花清热解毒。红枣具有补虚益气、养血安神、健脾和胃等作用,饮料形式保健品可直接食用,而不必每天制备专用保健饮食,而且长期饮用疗效显着,制法简单易行,成本低。该发明尽管制备方法简单,但是仅仅是通过加水加热,并没有灭菌调味等步骤,其饮用安全性和口感均难以得到保证。
由于现有技术中关于缓解神经衰弱的凉茶存在以上问题,因此迫切需要研发出一种既能缓解神经衰弱又能够保证饮用安全口感上佳的饮料。
发明内容
为了解决上述现有技术方案中存在的问题,本发明提供一种缓解神经衰弱的饮料及其制备方法。
一方面,本发明提供的一种缓解神经衰弱的饮料,由以下原料组成:墨旱莲、罗汉果、红枣、桂圆肉、桑葚、山药、茉莉花、蔗糖、甘草,纯净水;
具体地,一种缓解神经衰弱的饮料,由以下重量份数的原料组成:墨旱莲5~15份、罗汉果4~12份、红枣3~10份、桂圆肉10~15份、桑葚1~5份、山药2~8份、蔗糖1~6份、甘草5~10份,余量为纯净水。
作为本发明的优选方案,一种缓解神经衰弱的饮料,由以下重量份数的原料组成:墨旱莲8~12份、罗汉果6~9份、红枣5~8份、桂圆肉12~14份、桑葚2~4份、山药4~6份、蔗糖2~5份、甘草6~9份,余量为纯净水。
作为本发明的最优选方案,一种缓解神经衰弱的饮料,由以下重量份数的原料组成:墨旱莲10份、罗汉果7.5份、红枣6.5份、桂圆肉13份、桑葚3.5份、山药5份、蔗糖3.5份、甘草7.6份,余量为纯净水。
另一方面,本发明提供一种缓解神经衰弱的饮料的制备方法,包括以下步骤:
(a)原料预处理:先按重量份数称取墨旱莲、罗汉果、红枣、桂圆肉、桑葚,将它们分别粉碎成粉末,备用;
(b)蒸煮:另外按所需重量份数称取好山药和茉莉花,然后投入容易中加纯净水煮沸,再在60~70℃下保温30~50min,待保温结束后再加入甘草,将温度升至100~110℃,继续加纯净水蒸煮15~25min,待冷却至20~30℃后将蒸煮液倒入离心机中离心分离,保留上清液备用;
(c)调味:向步骤(b)的上清液中,加入步骤(a)中粉末,混合搅拌,使粉末与上清液混合均匀,静置30~50min后加入所需重量份数的蔗糖,继续搅拌,再静置10~20min后倒入离心机中离心分离,提取上清液即为精制滤液;
(d)高温灭菌:将步骤(c)得到的精制滤液加水稀释,在120~140℃,压力130~150KPa下灭菌4~6min后即可得到缓解神经衰弱的饮料成品。
优选地,步骤(a)中各原料在超微离心粉碎机中粉碎过150~200目筛。
优选地,步骤(b)所需纯净水的用量第一次为山药和茉莉花混合后体积的1.6~1.8倍,第二次为山药、茉莉花和甘草混合后体积的1.4~1.6倍。
优选地,步骤(b)和(c)中离心分离的转速为800~1200r/min。
本发明原料功效如下:
墨旱莲:具有滋补肝肾、凉血止血的作用,可治各种吐血,鼻出血,咳血,肠出血,尿血,痔疮出血,血崩等症。将墨旱莲捣汁涂眉发,能促进毛发生长,内服有乌发、黑发功效。
罗汉果:果甘、酸、性凉、有清热凉血、生津止咳、滑肠排毒、嫩肤益颜、润肺化痰等功效,可用于益寿延年、驻颜悦色及治疗痰热咳嗽、咽喉肿痛、大便秘结、消渴烦躁诸症。
红枣:性温、味甘,具益气补血、健脾和胃、袪风功效,对治疗过敏性紫癜、贫血、高血压、急慢性肝炎和肝硬化患者的血清转氨酶增高,以及预防输血反应等均有理想效果;红枣含有三萜类化合物及环磷酸腺苷,有较强的抑癌、抗过敏作用;枣中含有抗疲劳作用的物质,能增强人的耐力;红枣还具有减轻毒性物质对肝脏损害的功效;红枣中的黄酮类化合物,有镇静降血压的作用。
桂圆肉:性温味甘,益心脾,补气血;具有良好的滋养补益作用。
桑葚:主治肝肾不足和血虚精亏的头晕目眩、腰酸耳鸣、须发早白、失眠多梦、津伤口渴、消渴、肠燥便秘等症。具有补肝益肾,补血养颜等功效。
山药:具有滋养强壮,助消化,敛虚汗,止泻之功效,主治脾虚腹泻、肺虚咳嗽、糖尿病消渴、小便短频、遗精、妇女带下及消化不良的慢性肠炎等症。山药最适宜与灵芝搭配服用,具有防治糖尿病的作用。
茉莉花:味辛、甘,性平。能化湿和中,理气解郁。具有清热解毒,利湿作用。
甘草:补脾益气,清热解毒,祛痰止咳,缓急止痛,调和诸药。
与现有技术相比,本发明具有以下有益效果:
(1)本发明提供的缓解神经衰弱的凉茶,基于我国传统医学对神经衰弱的治疗原则,参考现代药理研究,遵循中医学理论,并且辅以凉茶的饮料的口感进行治疗。以墨旱莲、罗汉果和红枣为君药滋阴降火、健脾益气、养血妥神、扶正祛邪调整机体内外环境的稳定,以及机体外界环境协调平衡以宁心安神;以桂圆肉和桑葚为臣药,治疗疏肝解郁,活血化瘀通经络并协助君药解郁安神,滋养脾肾;山药和甘草共为佐使药行气解郁、安神镇静,驱风解痉。诸药合用舒肝宁心、健脾胃,补气血,滋阴润躁,交通心肾, 具有良好的滋养补益作用,能有效缓解神经衰弱的症状。
(2)本发明饮料将蔗糖和茉莉花引入帮助人体消化吸收,促进血液循环,软化血管,有助于增强中药配方的效力,同时蔗糖和茉莉花混合不仅有保健功效,还能够增强本发明饮料的口感并掩盖中药的药味,使得饮料甘甜可口,舒心怡人。
(3)本发明饮料制备方法简单,无需采用复杂的机械设备,仅仅需要按所需用量蒸煮即可制得,成本低廉,而且各方面指标符合国家对于饮料的相关要求,适合规模化投产应用。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白,以下结合实施例,对本发明进行进一步详细说明。应当理解,此处所描述的具体实施例仅仅用以解释本发明,并不用于限定本发明。
实施例1
(1)一种缓解神经衰弱的饮料,其原料及其重量配比如下:墨旱莲5g、罗汉果12g、红枣3g、桂圆肉15g、桑葚1g、山药8g、蔗糖1g、甘草10g,余量为纯净水。
(2)制备方法,包括以下步骤:
(a)原料预处理:先按重量份数称取墨旱莲、罗汉果、红枣、桂圆肉、桑葚,将它们分别粉碎成粉末,备用;
(b)蒸煮:另外按所需重量份数称取好山药和茉莉花,然后投入容易中加纯净水煮沸,再在60℃下保温50min,待保温结束后再加入甘草,将温度升至100℃,继续加纯净水蒸煮25min,待冷却至20℃后将蒸煮液倒入离心机中离心分离,保留上清液备用;
(c)调味:向步骤(b)的上清液中,加入步骤(a)中粉末,混合搅拌,使粉末与上清液混合均匀,静置50min后加入所需重量份数的蔗糖,继续搅拌,再静置10min后倒入离心机中离心分离,提取上清液即为精制滤液;
(d)高温灭菌:将步骤(c)得到的精制滤液加水稀释,在140℃,压力130KPa下灭菌6min后即可得到缓解神经衰弱的饮料成品。
步骤(a)中各原料在超微离心粉碎机中粉碎过150目筛。
步骤(b)所需纯净水的用量第一次为山药和茉莉花混合后体积的1.8倍,第二次为山药、茉莉花和甘草混合后体积的1.4倍。
步骤(b)和(c)中离心分离的转速为1200r/min。
实施例2
(1)一种缓解神经衰弱的饮料,其原料及其重量配比如下:墨旱莲15g、罗汉果4g、红枣10g、桂圆肉10g、桑葚5g、山药2g、蔗糖6g、甘草5g,余量为纯净水。
(2)制备方法,包括以下步骤:
(a)原料预处理:先按重量份数称取墨旱莲、罗汉果、红枣、桂圆肉、桑葚,将它们分别粉碎成粉末,备用;
(b)蒸煮:另外按所需重量份数称取好山药和茉莉花,然后投入容易中加纯净水煮沸,再在70℃下保温30min,待保温结束后再加入甘草,将温度升至110℃,继续加纯净水蒸煮15min,待冷却至30℃后将蒸煮液倒入离心机中离心分离,保留上清液备用;
(c)调味:向步骤(b)的上清液中,加入步骤(a)中粉末,混合搅拌,使粉末与上清液混合均匀,静置30min后加入所需重量份数的蔗糖,继续搅拌,再静置20min后倒入离心机中离心分离,提取上清液即为精制滤液;
(d)高温灭菌:将步骤(c)得到的精制滤液加水稀释,在120℃,压力150KPa下灭菌4min后即可得到缓解神经衰弱的饮料成品。
步骤(a)中各原料在超微离心粉碎机中粉碎过200目筛。
步骤(b)所需纯净水的用量第一次为山药和茉莉花混合后体积的1.6倍,第二次为山药、茉莉花和甘草混合后体积的1.6倍。
步骤(b)和(c)中离心分离的转速为800r/min。
实施例3
(1)一种缓解神经衰弱的饮料,其原料及其重量配比如下:墨旱莲8g、罗汉果9g、红枣5g、桂圆肉14g、桑葚2g、山药6g、蔗糖2g、甘草9g,余量为纯净水。
(2)制备方法,包括以下步骤:
(a)原料预处理:先按重量份数称取墨旱莲、罗汉果、红枣、桂圆肉、桑葚,将它们分别粉碎成粉末,备用;
(b)蒸煮:另外按所需重量份数称取好山药和茉莉花,然后投入容易中加纯净水煮沸,再在60℃下保温30min,待保温结束后再加入甘草,将温度升至100℃,继续加纯净水蒸煮15min,待冷却至20℃后将蒸煮液倒入离心机中离心分离,保留上清液备用;
(c)调味:向步骤(b)的上清液中,加入步骤(a)中粉末,混合搅拌,使粉末与上清液混合均匀,静置30min后加入所需重量份数的蔗糖,继续搅拌,再静置10min后倒入离心机中离心分离,提取上清液即为精制滤液;
(d)高温灭菌:将步骤(c)得到的精制滤液加水稀释,在120℃,压力130KPa下灭菌4min后即可得到缓解神经衰弱的饮料成品。
步骤(a)中各原料在超微离心粉碎机中粉碎过150目筛。
步骤(b)所需纯净水的用量第一次为山药和茉莉花混合后体积的1.6倍,第二次为山药、茉莉花和甘草混合后体积的1.4倍。
步骤(b)和(c)中离心分离的转速为800r/min。
实施例4
(1)一种缓解神经衰弱的饮料,其原料及其重量配比如下:墨旱莲12g、罗汉果6g、红枣8g、桂圆肉12g、桑葚4g、山药4g、蔗糖5g、甘草6g,余量为纯净水。
(2)制备方法,包括以下步骤:
(a)原料预处理:先按重量份数称取墨旱莲、罗汉果、红枣、桂圆肉、桑葚,将它们分别粉碎成粉末,备用;
(b)蒸煮:另外按所需重量份数称取好山药和茉莉花,然后投入容易中加纯净水煮沸,再在70℃下保温50min,待保温结束后再加入甘草,将温度升至110℃,继续加纯净水蒸煮25min,待冷却至30℃后将蒸煮液倒入离心机中离心分离,保留上清液备用;
(c)调味:向步骤(b)的上清液中,加入步骤(a)中粉末,混合搅拌,使粉末与上清液混合均匀,静置50min后加入所需重量份数的蔗糖,继续搅拌,再静置20min后倒入离心机中离心分离,提取上清液即为精制滤液;
(d)高温灭菌:将步骤(c)得到的精制滤液加水稀释,在140℃,压力150KPa下灭菌6min后即可得到缓解神经衰弱的饮料成品。
步骤(a)中各原料在超微离心粉碎机中粉碎过200目筛。
步骤(b)所需纯净水的用量第一次为山药和茉莉花混合后体积的1.8倍,第二次为山药、茉莉花和甘草混合后体积的1.6倍。
步骤(b)和(c)中离心分离的转速为1200r/min。
实施例5
(1)一种缓解神经衰弱的饮料,其原料及其重量配比如下:墨旱莲10g、罗汉果7.5g、红枣6.5g、桂圆肉13g、桑葚3.5g、山药5g、蔗糖3.5g、甘草7.6g,余量为纯净水。
(2)制备方法,包括以下步骤:
(a)原料预处理:先按重量份数称取墨旱莲、罗汉果、红枣、桂圆肉、桑葚,将它们分别粉碎成粉末,备用;
(b)蒸煮:另外按所需重量份数称取好山药和茉莉花,然后投入容易中加纯净水煮沸,再在65℃下保温40min,待保温结束后再加入甘草,将温度升至105℃,继续加纯净水蒸煮20min,待冷却至25℃后将蒸煮液倒入离心机中离心分离,保留上清液备用;
(c)调味:向步骤(b)的上清液中,加入步骤(a)中粉末,混合搅拌,使粉末与上清液混合均匀,静置40min后加入所需重量份数的蔗糖,继续搅拌,再静置15min后倒入离心机中离心分离,提取上清液即为精制滤液;
(d)高温灭菌:将步骤(c)得到的精制滤液加水稀释,在130℃,压力140KPa下灭菌5min后即可得到缓解神经衰弱的饮料成品。
步骤(a)中各原料在超微离心粉碎机中粉碎过180目筛。
步骤(b)所需纯净水的用量第一次为山药和茉莉花混合后体积的1.7倍,第二次为山药、茉莉花和甘草混合后体积的1.5倍。
步骤(b)和(c)中离心分离的转速为1000r/min。
将实施例1~5进行如下制备得到的饮料进行微生物指标测定和理化指标测定。
微生物指标评价:
菌落总数:按照GB/T4789.2规定方法检测;
大肠菌群:按照GB/T4789.3规定方法检测;
霉菌和酵母菌:按照GB/T4789.15规定方法检测;
致病菌:按照GB/T4789.4、GB/T4789.5、GB/T4789.10规定方法检测,检测结果如表1所示。
表1:微生物评价结果
检测项目 | 菌落总数(cfu/ml) | 大肠菌群(MPN/100ml) | 酵母菌(cfu/ml) | 霉菌(cfu/ml) | 致病菌(沙门氏菌、志贺氏菌、金黄色葡萄球菌) |
实施例1 | ≤100 | ≤3 | ≤10 | ≤10 | 未检出 |
实施例2 | ≤100 | ≤3 | ≤10 | ≤10 | 未检出 |
实施例3 | ≤100 | ≤3 | ≤10 | ≤10 | 未检出 |
实施例4 | ≤100 | ≤3 | ≤10 | ≤10 | 未检出 |
实施例5 | ≤100 | ≤3 | ≤10 | ≤10 | 未检出 |
由表1可知,本发明的实施例1~5所制备的饮料均有良好的微生物评价结果,菌落总数及大肠菌群、致病菌均符合国家相关标准的要求。
理化指标评价:
包括蛋白质含量、脂肪含量、维生素C含量、pH值(20℃)、砷(以AS计)含量、铅(以Pb计)含量、铜(以Cu计)、锌(以Zn计)含量、铁(以Fe计)含量测定,其测定方法参加国家相关标准。检测结果如表2所示。
表2:理化指标评价结果
含量 | 实施例产品 |
蛋白质(%) | 3.35~4.35 |
脂肪(%) | 1.2~1.6 |
维生素C/(μg/L) | 23.87~33.63 |
pH值(20℃) | 5.9~6.3 |
砷(以AS计)/(mg/L) | 0.015~0.025 |
铅(以Pb计)/(mg/L) | 0.002~0.006 |
铜(以Cu计)/(mg/L) | 1.6~2.6 |
锌(以Zn计)/(mg/L) | 2.28~4.89 |
铁(以Fe计)/(mg/L) | 0.82~5.07 |
由表2可知本发明实施例1~5所制得的饮料均具有良好的理化性质,其蛋白质含量、脂肪含量、维生素C含量、pH值(20℃)、砷(以AS计)含量、铅(以Pb计)含量、铜(以Cu计)、锌(以Zn计)含量、铁(以Fe计)含量的测定均符合国家相关标准。
人体试验:
实验对象:50名30~50岁的人,其中男女各25名,平均年龄为42.5岁;职业分布:公司职员、工人、餐饮服务人员、律师、教师、个体户。
实验分组:将60名参与实验人员随机分为4组,每组15人。
实验设计:对照组饮用橙汁,实验组1、2、3组分别饮用本发明实施例2、3、4所述方法制备得到的缓解神经衰弱的饮料,每天共饮用100ml,不规定饮用时间及每次饮用量。
饮用20天,对这20天期间性情改变,如情绪低落、忧愁伤感、沉闷欲哭、精神紧张、神经过敏、喜怒无常,或胡思乱想、捕风捉影、缺乏信任感次数进行统计,每次性情改变状态持续时间超过10分钟算作1次。具体实验结果如表3所示。
表3:20天内性情改变状况统计结果
对照组 | 实验组1 | 实验组2 | 实验组3 | |
饭后第1天 | 2.37±1.31 | 2.45±1.32 | 3.17±1.01 | 3.36±0.75 |
饭后第5天 | 2.47±1.71 | 2.40±1.52 | 2.78±1.41 | 2.75±1.07 |
饭后第10天 | 3.37±1.35 | 1.62±2.01 | 1.89±0.73 | 1.89±0.62 |
饭后第15天 | 2.68±1.81 | 1.42±0.82 | 1.77±0.68 | 1.66±0.91 |
饭后第20天 | 2.98±1.18 | 1.22±0.95 | 1.49±0.81 | 1.59±0.52 |
一周总计 | 13.84±7.36 | 9.11±6.62 | 11.1±4.64 | 11.25±3.87 |
备注:表3以上数据均以平均数±方差的方式表达。
由表3可知:饮用本发明实施例所制得的饮料后,参与实验的人员情绪低落、忧愁伤感、沉闷欲哭、精神紧张、神经过敏、喜怒无常,或胡思乱想、捕风捉影、缺乏信任感次数明显降低。
以上所述仅仅是本发明的优选实施方式,并不局限于前述的具体实施方式。本发明扩展到任何在本说明书中披露的新特征或任何新的组合,以及披露的任一新的方法或过程的步骤或任何新的组合。
Claims (7)
1.一种缓解神经衰弱的饮料,其特征在于,由以下原料组成:墨旱莲、罗汉果、红枣、桂圆肉、桑葚、山药、茉莉花、蔗糖、甘草,纯净水;
所述原料的重量份数组成为:墨旱莲5~15份、罗汉果4~12份、红枣3~10份、桂圆肉10~15份、桑葚1~5份、山药2~8份、蔗糖1~6份、甘草5~10份,余量为纯净水。
2.根据权利要求1所述的一种缓解神经衰弱的饮料,其特征在于,由以下重量份数原料组成:墨旱莲8~12份、罗汉果6~9份、红枣5~8份、桂圆肉12~14份、桑葚2~4份、山药4~6份、蔗糖2~5份、甘草6~9份,余量为纯净水。
3.根据权利要求1所述的一种缓解神经衰弱的饮料,其特征在于,由以下重量份数原料组成:墨旱莲10份、罗汉果7.5份、红枣6.5份、桂圆肉13份、桑葚3.5份、山药5份、蔗糖3.5份、甘草7.6份,余量为纯净水。
4.根据权利要求1所述的一种缓解神经衰弱饮料的制备方法,其特征在于,包括以下步骤:
(a)原料预处理:先按重量份数称取墨旱莲、罗汉果、红枣、桂圆肉、桑葚,将它们分别粉碎成粉末,备用;
(b)蒸煮:另外按所需重量份数称取好山药和茉莉花,然后投入容易中加纯净水煮沸,再在60~70℃下保温30~50min,待保温结束后再加入甘草,将温度升至100~110℃,继续加纯净水蒸煮15~25min,待冷却至20~30℃后将蒸煮液倒入离心机中离心分离,保留上清液备用;
(c)调味:向步骤(b)的上清液中,加入步骤(a)中粉末,混合搅拌,使粉末与上清液混合均匀,静置30~50min后加入所需重量份数的蔗糖,继续搅拌,再静置10~20min后倒入离心机中离心分离,提取上清液即为精制滤液;
(d)高温灭菌:将步骤(c)得到的精制滤液加水稀释,在120~140℃,压力130~150KPa下灭菌4~6min后即可得到缓解神经衰弱的饮料成品。
5.根据权利要求4所述的一种缓解神经衰弱饮料的制备方法,其特征在于,所述步骤(a)中各原料在超微离心粉碎机中粉碎过150~200目筛。
6.根据权利要求4所述的一种缓解神经衰弱饮料的制备方法,其特征在于,所述步骤(b)所需纯净水的用量第一次为山药和茉莉花混合后体积的1.6~1.8倍,第二次为山药、茉莉花和甘草混合后体积的1.4~1.6倍。
7.根据权利要求4所述的一种缓解神经衰弱饮料的制备方法,其特征在于,所述步骤(b)和(c)中离心分离的转速为800~1200r/min。
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