CN110679685A - Novel probiotic healthy tea for treating hypertension and preparation method thereof - Google Patents
Novel probiotic healthy tea for treating hypertension and preparation method thereof Download PDFInfo
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Abstract
The novel probiotic healthy tea for treating hypertension comprises, by weight, 25-35 parts of Daji, 15-25 parts of kudzu roots, 15-25 parts of hawthorn, 15-25 parts of radish hemp, 55-65 parts of ginkgo leaves, 55-65 parts of mung beans, 25-35 parts of red sage roots, 25-35 parts of lotus leaves, 35-45 parts of mulberry leaves, 45-55 parts of mulberries, 35-45 parts of sculellaria barbata, 10-20 parts of biological enzymes, 10-20 parts of active peptides and 15-25 parts of probiotics. The invention is suitable for people with high blood pressure, high blood sugar and high blood fat, can reduce blood pressure, blood sugar and blood fat, can eliminate dampness, expel toxin and dredge the intestinal tract, is a natural, green and health-care beverage, and is a result of long-term practice by combining the traditional Chinese medicine theory and the modern pharmacology.
Description
Technical Field
The invention relates to the technical field of tea drinks, in particular to novel probiotic healthy tea for treating hypertension and a preparation method thereof.
Background
Hypertension (hypertension) is a clinical syndrome characterized by an increase in systemic arterial blood pressure (systolic pressure and/or diastolic pressure) (systolic pressure not less than 140 mm hg, diastolic pressure not less than 90 mm hg), which may be accompanied by functional or organic damage to organs such as heart, brain, kidney, etc. Hypertension is the most common chronic disease and also the most major risk factor for cardiovascular and cerebrovascular diseases. The blood pressure of a normal person fluctuates within a certain range along with the changes of internal and external environments. In the whole population, the blood pressure level gradually rises along with the age, the systolic pressure is more obvious, but the diastolic pressure shows a descending trend after the age of 50, and the pulse pressure is increased; in hypertension in our country, essential hypertension accounts for about 90%, and symptomatic hypertension accounts for about 10%, including chronic nephritis, renal vascular disease, aortic coarctation, primary aldosteronism, coxsackie syndrome, pheochromocytoma, etc.
Hyperlipidemia refers to a disorder of abnormal lipoprotein metabolism including high cholesterol, high triglyceride, high very low density lipoprotein, and low high density lipoprotein. High cholesterol is in the range of hyperlipidemia, also called hyperlipidemia. Hyperlipidemia is a disease of general abnormal metabolism of the whole body caused by various reasons, such as the increase of cholesterol, triglyceride and low-density lipoprotein level in plasma and the over-low of high-density lipoprotein, and is clinically divided into five types I, II, III, IV and V, any abnormal metabolism of the five types can cause the increase of a specific lipoprotein, and the type of hyperlipidemia can be judged by judging the increase of the type of lipoprotein, and the types of hyperlipidemia are most common II and IV.
Hyperglycemia is when the blood glucose level is above the normal range. The normal value of fasting blood glucose is less than 6.1mmol/L, the normal value of blood glucose two hours after meal is less than 7.8mmol/L, and if the normal value is higher than the range, the condition is called hyperglycemia. Under normal conditions, a human body can ensure the balance of the source and the route of blood sugar through two major regulating systems of hormone regulation and nerve regulation, so that the blood sugar is maintained at a certain level. However, under the combined action of genetic factors (such as family history of diabetes) and environmental factors (such as unreasonable diet, obesity and the like), the two major regulatory functions are disordered, and the blood sugar level is increased. The blood sugar is increased, the urine sugar is increased, and osmotic diuresis can be triggered, so that the symptom of diuresis is caused; blood sugar is increased, a large amount of water is lost, the blood osmotic pressure is correspondingly increased, and the hyperthrome can stimulate the thirst center of the hypothalamus, so that the symptoms of thirst and polydipsia are caused; due to the relative or absolute deficiency of insulin, glucose in the body cannot be utilized, and protein and fat consumption is increased, so that weakness and weight loss are caused; to compensate for lost sugar, maintain body movement, require more food intake; this forms the typical "more than three or less" symptom. The symptoms of polydipsia and polyuria of the diabetic are in direct proportion to the severity of the disease.
Tea is a beverage made from tea plant leaves or buds originating in china. As a famous health-care drink, the tea is a contribution of ancient Chinese southern people to Chinese food culture. The tea contains many components, nearly 500. Mainly comprises caffeine, theophylline, theobromine, choline, xanthine, flavonoids and glycosides, tea tannin, catechin, terpenes, phenols, alcohols, aldehydes, acids, esters, aromatic oil compounds, carbohydrates, multiple vitamins, proteins and amino acids. The amino acids include cysteine, methionine, glutamic acid, arginine, etc. The tea also contains various minerals such as calcium, phosphorus, ferrum, fluorine, iodine, manganese, molybdenum, zinc, selenium, copper, germanium, magnesium, etc. Therefore, the tea can digest food, remove greasy, lower fire, improve eyesight, calm heart, relieve restlessness, clear summer heat, remove toxicity, promote the production of body fluid and quench thirst. The tea polyphenol contained in the tea has strong oxidation resistance and physiological activity, is a scavenger of free radicals of a human body, and can block the synthesis of various carcinogens such as ammonium nitrite and the like in the body. The tea can be used for washing face, and also has effects of removing facial greasiness, astringing follicular orifice, and relieving skin aging.
With the continuous improvement of living standard of people, the requirements on the quality and quality of tea are greatly changed, people have changed eyes from traditional tea drinking to tea drinking and achieve the health-care effect at the same time, namely, common tea is changed to the preparation of functional tea, and most particularly, the tea is prepared into weight-reducing tea and blood sugar-reducing tea. At present, tea leaves sold in the market have poor pertinence to health care effects, most of the tea has the health care effects of reducing high blood pressure, high blood sugar and high blood fat due to tea polyphenols contained in the tea leaves, the health care effects are realized by only depending on the tea polyphenols, the effects are poor, and the effects of preventing and treating the high blood pressure, the high blood sugar, the high blood fat and other three high diseases are very little.
Disclosure of Invention
In view of the above, the invention aims to provide a novel probiotic healthy tea for treating hypertension, which can effectively treat hypertension, treat hyperlipidemia and hyperglycemia at the same time, is suitable for people with hypertension, hyperlipidemia and hyperglycemia, and solves the technical problem that the existing healthy tea has poor health care effect.
The technical scheme adopted by the invention to solve the problems is as follows: the novel probiotic healthy tea for treating hypertension comprises, by weight, 25-35 parts of Daji, 15-25 parts of kudzu roots, 15-25 parts of hawthorn, 15-25 parts of radish hemp, 55-65 parts of ginkgo leaves, 55-65 parts of mung beans, 25-35 parts of red sage roots, 25-35 parts of lotus leaves, 35-45 parts of mulberry leaves, 45-55 parts of mulberries, 35-45 parts of sculellaria barbata, 10-20 parts of biological enzymes, 10-20 parts of active peptides and 15-25 parts of probiotics.
Preferably, the healthy tea comprises 28-32 parts of Daji, 18-22 parts of kudzu root, 18-22 parts of hawthorn, 18-22 parts of radish hemp, 58-62 parts of ginkgo leaf, 58-62 parts of mung bean, 28-32 parts of salvia miltiorrhiza, 28-32 parts of lotus leaf, 38-42 parts of mulberry leaf, 48-52 parts of mulberry, 38-42 parts of barbed skullcap herb, 13-17 parts of biological enzyme, 13-17 parts of active peptide and 18-22 parts of probiotic
Preferably, the healthy tea comprises, by weight, 30 parts of Daji, 20 parts of kudzu root, 20 parts of hawthorn, 20 parts of radish hemp, 60 parts of ginkgo leaf, 60 parts of mung bean, 30 parts of salvia miltiorrhiza, 30 parts of lotus leaf, 40 parts of mulberry leaf, 50 parts of mulberry, 40 parts of sculellaria barbata, 15 parts of biological enzyme, 15 parts of active peptide and 20 parts of probiotics.
A preparation method of novel probiotic healthy tea for treating hypertension comprises the following steps:
step one, cleaning and respectively frying the raw materials of Ji, kudzu root, hawthorn, radish hemp, ginkgo leaf, mung bean, salvia miltiorrhiza, lotus leaf, mulberry and barbed skullcap herb, and respectively crushing the raw materials into powder and uniformly mixing the powder to obtain mixed raw materials;
step two, standing the mixed raw material obtained in the step one at 10 ℃ for 12 hours;
step three, spraying mineral water onto the mixed raw materials by using spraying equipment until the mixed raw materials are in a wet state, then adding the biological enzyme, the active peptide and the probiotics in sequence, and stirring uniformly to obtain a semi-finished product;
step four, the semi-finished product obtained in the step three is sealed and filled into a vacuum bag, and the vacuum bag is kept stand for 40 to 50 days at the temperature of 20 ℃, so that the finished product is obtained.
A novel method for taking probiotic healthy tea for treating hypertension comprises taking out 30g of finished product every time, putting into a tea bag, brewing with 1000ml of warm boiled water at 80 ℃, and taking out after 10 minutes, wherein the color is light yellow.
Compared with the prior art, the invention has the following beneficial effects:
the novel probiotic healthy tea for treating hypertension is mellow and smooth in taste, can prevent, inhibit and eliminate atherosclerosis, inhibit hyperglycemia and hyperlipidemia, reduce hypertension, improve cerebral vascular metabolic function, condition functional balance of organs of human internal organs, improve human immunity, effectively regulate human immune state in two ways, resist disease factors, and has strong pertinence and obvious effect.
Secondly, the novel probiotic healthy tea for treating hypertension is very beneficial to human body absorption, and can promote the improvement of physiological functions so as to achieve the purpose of conditioning diseases, and the novel probiotic healthy tea has the effects of conditioning lipid metabolism, reducing blood fat, blood viscosity and blood sugar, gradually achieving the effects of inhibiting weight growth and reducing obesity after being drunk frequently, and has no side effect after being drunk frequently.
Thirdly, the novel probiotic healthy tea for treating hypertension is added with three substances of biological enzyme, active peptide and probiotics, has catalytic action on other raw materials, can increase the drug effect of the tea to 20 times of the original drug effect, and is beneficial to treating diseases.
Fourth, the novel probiotic healthy tea for treating hypertension preferably comprises medicinal and edible natural plants such as Daji, kudzu root, hawthorn, radish flax, ginkgo leaf, mung bean, salvia miltiorrhiza, lotus leaf, mulberry and barbed skullcap herb, is scientifically matched, carefully screened, and absorbs the effective ingredients of the plants in original taste and flavor, so that the raw materials are mutually matched, the advantages and the disadvantages are taken, the synergistic effect is realized, the medicines are combined, and the effects of reducing blood pressure, reducing blood sugar, reducing blood fat, eliminating dampness, expelling toxin and dredging the intestinal tract are achieved.
Detailed Description
The present invention will be further described with reference to examples in order to facilitate understanding by those skilled in the art. The examples are only illustrative and not restrictive, and the steps not specifically described in the examples are prior art and will not be described in detail herein.
The first embodiment is as follows:
the novel probiotic healthy tea for treating hypertension comprises, by weight, 25 parts of Daji, 15 parts of radix puerariae, 15 parts of hawthorn, 15 parts of radish hemp, 55 parts of ginkgo leaves, 55 parts of mung beans, 25 parts of salvia miltiorrhiza, 25 parts of lotus leaves, 35 parts of mulberry leaves, 45 parts of mulberries, 35 parts of sculellaria barbata, 10 parts of biological enzyme, 10 parts of active peptide and 15 parts of probiotics.
A preparation method of novel probiotic healthy tea for treating hypertension comprises the following steps:
step one, cleaning and respectively frying the raw materials of Ji, kudzu root, hawthorn, radish hemp, ginkgo leaf, mung bean, salvia miltiorrhiza, lotus leaf, mulberry and barbed skullcap herb, and respectively crushing the raw materials into powder and uniformly mixing the powder to obtain mixed raw materials;
step two, standing the mixed raw material obtained in the step one at 10 ℃ for 12 hours;
step three, spraying mineral water onto the mixed raw materials by using spraying equipment until the mixed raw materials are in a wet state, then sequentially adding 10 parts of biological enzyme, 10 parts of active peptide and 15 parts of probiotics, and stirring uniformly to obtain a semi-finished product;
step four, the semi-finished product obtained in the step three is sealed and filled into a vacuum bag, and the vacuum bag is kept stand for 40 days at the temperature of 20 ℃, so that the finished product is obtained.
A novel method for taking probiotic healthy tea for treating hypertension comprises taking out 30g of tea each time, putting into a tea bag, brewing with 1000ml of warm boiled water at 80 ℃, and taking out after 10 minutes, wherein the tea is light yellow in color and can be drunk.
Example 2:
the novel probiotic healthy tea for treating hypertension comprises, by weight, 35 parts of Daji, 25 parts of radix puerariae, 25 parts of hawthorn, 25 parts of radish hemp, 65 parts of ginkgo leaves, 65 parts of mung beans, 35 parts of salvia miltiorrhiza, 35 parts of lotus leaves, 45 parts of mulberry leaves, 55 parts of mulberries, 45 parts of sculellaria barbata, 20 parts of biological enzyme, 20 parts of active peptide and 25 parts of probiotics.
A preparation method of novel probiotic healthy tea for treating hypertension comprises the following steps:
step one, cleaning and respectively frying the raw materials of Ji, kudzu root, hawthorn, radish hemp, ginkgo leaf, mung bean, salvia miltiorrhiza, lotus leaf, mulberry and barbed skullcap herb, and respectively crushing the raw materials into powder and uniformly mixing the powder to obtain mixed raw materials;
step two, standing the mixed raw material obtained in the step one at 10 ℃ for 12 hours;
uniformly spraying mineral water onto the mixed raw materials by using spraying equipment until the mixed raw materials are in a wet state, then sequentially adding 15 parts of biological enzyme, 15 parts of active peptide and 20 parts of probiotics, and uniformly stirring to obtain a semi-finished product;
step four, the semi-finished product obtained in the step three is sealed and filled into a vacuum bag, and the vacuum bag is kept stand for 50 days at the temperature of 20 ℃, so that the finished product is obtained.
A novel method for taking probiotic healthy tea for treating hypertension comprises taking out 30g of tea each time, putting into a tea bag, brewing with 1000ml of warm boiled water at 80 ℃, and taking out after 10 minutes, wherein the tea is light yellow in color and can be drunk.
Example 3
The novel probiotic healthy tea for treating hypertension comprises, by weight, 30 parts of Daji, 20 parts of radix puerariae, 20 parts of hawthorn, 20 parts of radish hemp, 60 parts of folium ginkgo, 60 parts of mung bean, 30 parts of salvia miltiorrhiza, 30 parts of lotus leaf, 40 parts of folium mori, 50 parts of mulberry, 40 parts of sculellaria barbata, 15 parts of biological enzyme, 15 parts of bioactive peptide and 20 parts of probiotic.
A preparation method of novel probiotic healthy tea for treating hypertension comprises the following steps:
step one, cleaning and respectively frying the raw materials of Ji, kudzu root, hawthorn, radish hemp, ginkgo leaf, mung bean, salvia miltiorrhiza, lotus leaf, mulberry and barbed skullcap herb, and respectively crushing the raw materials into powder and uniformly mixing the powder to obtain mixed raw materials;
step two, standing the mixed raw material obtained in the step one at 10 ℃ for 12 hours;
uniformly spraying mineral water onto the mixed raw materials by using spraying equipment until the mixed raw materials are in a wet state, then sequentially adding 15 parts of biological enzyme, 15 parts of active peptide and 20 parts of probiotics, and uniformly stirring to obtain a semi-finished product;
step four, the semi-finished product obtained in the step three is sealed and filled into a vacuum bag, and the vacuum bag is kept stand for 45 days at the temperature of 20 ℃, so that the finished product is obtained.
A novel method for taking probiotic healthy tea for treating hypertension comprises taking out 30g of tea each time, putting into a tea bag, brewing with 1000ml of warm boiled water at 80 ℃, and taking out after 10 minutes, wherein the tea is light yellow in color and can be drunk.
Example 4
The novel probiotic healthy tea for treating hypertension comprises, by weight, 28 parts of Daji, 18 parts of radix puerariae, 18 parts of hawthorn, 18 parts of radish hemp, 58 parts of ginkgo leaves, 58 parts of mung beans, 28 parts of salvia miltiorrhiza, 28 parts of lotus leaves, 38 parts of mulberry leaves, 48 parts of mulberries, 38 parts of sculellaria barbata, 13 parts of biological enzyme, 13 parts of active peptide and 18 parts of probiotics.
A preparation method of novel probiotic healthy tea for treating hypertension comprises the following steps:
step one, cleaning and respectively frying the raw materials of Ji, kudzu root, hawthorn, radish hemp, ginkgo leaf, mung bean, salvia miltiorrhiza, lotus leaf, mulberry and barbed skullcap herb, and respectively crushing the raw materials into powder and uniformly mixing the powder to obtain mixed raw materials;
step two, standing the mixed raw material obtained in the step one at 10 ℃ for 12 hours;
uniformly spraying mineral water onto the mixed raw materials by using spraying equipment until the mixed raw materials are in a wet state, then sequentially adding 15 parts of biological enzyme, 15 parts of active peptide and 20 parts of probiotics, and uniformly stirring to obtain a semi-finished product;
step four, the semi-finished product obtained in the step three is sealed and filled into a vacuum bag, and the vacuum bag is kept stand for 43 days at the temperature of 20 ℃, so that the finished product is obtained.
A novel method for taking probiotic healthy tea for treating hypertension comprises taking out 30g of tea each time, putting into a tea bag, brewing with 1000ml of warm boiled water at 80 ℃, and taking out after 10 minutes, wherein the tea is light yellow in color and can be drunk.
Example 5:
the novel probiotic healthy tea for treating hypertension comprises, by weight, 32 parts of Daji, 22 parts of radix puerariae, 22 parts of hawthorn, 22 parts of radish hemp, 62 parts of ginkgo leaves, 62 parts of mung beans, 32 parts of salvia miltiorrhiza, 32 parts of lotus leaves, 42 parts of mulberry leaves, 52 parts of mulberries, 42 parts of sculellaria barbata, 17 parts of biological enzyme, 17 parts of active peptide and 22 parts of probiotics.
A preparation method of novel probiotic healthy tea for treating hypertension comprises the following steps:
step one, cleaning and respectively frying the raw materials of Ji, kudzu root, hawthorn, radish hemp, ginkgo leaf, mung bean, salvia miltiorrhiza, lotus leaf, mulberry and barbed skullcap herb, and respectively crushing the raw materials into powder and uniformly mixing the powder to obtain mixed raw materials;
step two, standing the mixed raw material obtained in the step one at 10 ℃ for 12 hours;
uniformly spraying mineral water onto the mixed raw materials by using spraying equipment until the mixed raw materials are in a wet state, then sequentially adding 15 parts of biological enzyme, 15 parts of active peptide and 20 parts of probiotics, and uniformly stirring to obtain a semi-finished product;
step four, the semi-finished product obtained in the step three is sealed and filled into a vacuum bag, and the vacuum bag is kept stand for 48 days at the temperature of 20 ℃, so that the finished product is obtained.
A novel method for taking probiotic healthy tea for treating hypertension comprises taking out 30g of tea each time, putting into a tea bag, brewing with 1000ml of warm boiled water at 80 ℃, and taking out after 10 minutes, wherein the tea is light yellow in color and can be drunk.
The present invention is not limited to the above-described embodiments, and those skilled in the art will be able to make various modifications without creative efforts from the above-described conception, and fall within the scope of the present invention.
Claims (5)
1. The novel probiotic healthy tea for treating hypertension is characterized by comprising, by weight, 25-35 parts of Daji, 15-25 parts of kudzu vine root, 15-25 parts of hawthorn, 15-25 parts of radish hemp, 55-65 parts of ginkgo leaf, 55-65 parts of mung bean, 25-35 parts of red sage root, 25-35 parts of lotus leaf, 35-45 parts of mulberry leaf, 45-55 parts of mulberry, 35-45 parts of barbed skullcap herb, 10-20 parts of biological enzyme, 10-20 parts of active peptide and 15-25 parts of probiotic.
2. The novel probiotic healthy tea for treating hypertension according to claim 1, is characterized by comprising, by weight, 28-32 parts of Daji, 18-22 parts of kudzu root, 18-22 parts of hawthorn, 18-22 parts of radish hemp, 58-62 parts of ginkgo leaf, 58-62 parts of mung bean, 28-32 parts of salvia miltiorrhiza, 28-32 parts of lotus leaf, 38-42 parts of mulberry leaf, 48-52 parts of mulberry, 38-42 parts of sculellaria barbata, 13-17 parts of biological enzyme, 13-17 parts of active peptide and 18-22 parts of probiotic bacteria.
3. The novel probiotic healthy tea for treating hypertension according to claim 1, is characterized by comprising 30 parts by weight of Daji, 20 parts by weight of kudzu root, 20 parts by weight of hawthorn, 20 parts by weight of radish hemp, 60 parts by weight of ginkgo leaf, 60 parts by weight of mung bean, 30 parts by weight of salvia miltiorrhiza, 30 parts by weight of lotus leaf, 40 parts by weight of mulberry leaf, 50 parts by weight of mulberry, 40 parts by weight of barbed skullcap herb, 15 parts by weight of biological enzyme, 15 parts by weight of active peptide and 20 parts by weight of probiotic.
4. The preparation method of the novel probiotic health tea for treating hypertension according to any one of claims 1 to 3, which comprises the following steps:
step one, cleaning and respectively frying the raw materials of Ji, kudzu root, hawthorn, radish hemp, ginkgo leaf, mung bean, salvia miltiorrhiza, lotus leaf, mulberry and barbed skullcap herb, and respectively crushing the raw materials into powder and uniformly mixing the powder to obtain mixed raw materials;
step two, standing the mixed raw material obtained in the step one at 10 ℃ for 12 hours;
step three, spraying mineral water onto the mixed raw materials by using spraying equipment until the mixed raw materials are in a wet state, then adding the biological enzyme, the active peptide and the probiotics in sequence, and stirring uniformly to obtain a semi-finished product;
step four, the semi-finished product obtained in the step three is sealed and filled into a vacuum bag, and the vacuum bag is kept stand for 40 to 50 days at the temperature of 20 ℃, so that the finished product is obtained.
5. The method for taking the novel health tea as claimed in any one of claims 1 to 3, wherein the health tea comprises the following components: each time, 30g of the tea is taken out and put into a tea bag, and the tea bag is brewed with 1000ml of warm boiled water at 80 ℃, and the tea bag is light yellow in color after 10 minutes and can be drunk.
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