CN115104640A - Tea food for protecting eyesight and preparation method thereof - Google Patents
Tea food for protecting eyesight and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
- A21D13/17—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with coatings
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/22—Partially or completely coated products coated before baking
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
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- A21D13/28—Partially or completely coated products characterised by the coating composition
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
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Abstract
The invention discloses a tea food for protecting eyesight and a preparation method thereof, wherein the tea food comprises the following raw materials in parts by weight: chrysanthemum, medlar, cassia seed, mulberry, prepared rehmannia root, green tea, tuckahoe, flour and egg; the manufacturing method comprises the following steps: (1) selecting chrysanthemum, medlar, cassia seed, mulberry, prepared rehmannia root and tuckahoe as raw medicinal materials; (2) pretreating raw medicinal materials to obtain a traditional Chinese medicine thick paste; (3) pretreating green tea to obtain green tea powder; (4) the tea food for protecting eyesight is prepared from flour, eggs, Chinese medicinal soft extract and green tea powder. In the invention, chrysanthemum, medlar, cassia seed, mulberry leaf, prepared rehmannia root and tuckahoe which are homologous medicines of food and medicine and can relieve visual fatigue are added in the tea food preparation process, so that the tea food has health-care effects of nourishing liver and kidney and relieving visual fatigue.
Description
Technical Field
The invention relates to the field of health-care food, in particular to tea food for protecting eyesight and a preparation method thereof.
Background
The asthenopia, one of the common clinical ophthalmic diseases, is a syndrome in which organic changes and mental (psychological) factors appear in the eyes or the whole body, and is a syndrome in which normal visual work cannot be performed due to ocular discomfort, visual disturbance and general symptoms after eyes are used, and is also called asthenopia syndrome. The traditional Chinese medicine for treating asthenopia is named as liver labor, and is carried in Qian jin Yao Fang: "the person who hurts eyes due to excessive reading and playing is liver fatigue".
Asthenopia is caused by long-term heart spirit consumption, deficiency of qi and blood, deficiency of liver and kidney, loss of nourishment of tendons, and disturbance of the meridians and collaterals in eyes. Patients often see a diagnosis before discomfort such as soreness, pain, blurred vision, dry eyes and the like of eyes, and severe patients are accompanied with general symptoms such as insomnia, headache and the like. The current medical treatment, health and food health care field is continuously developed, the food with the function of relieving the visual fatigue is more and more emphasized, and the traditional Chinese medicine health care food has higher safety and stronger activity than the medicine, and has important significance for developing the food with the function of relieving the visual fatigue by combining the pathological mechanism of the visual fatigue of the traditional Chinese medicine.
Modern medical research considers that substances rich in vitamin a, vitamin c and the like can effectively improve visual fatigue.
The tea contains vitamin a, can nourish retina, contains a large amount of tannic acid, can inhibit the growth of cataract, can relieve eye fatigue and relieve xerophthalmia, and through the traditional tea brewing and drinking mode, people ingest tea with a water-soluble function of less than 20 percent, and also has a large amount of nutrient components such as vitamins, mineral elements, organic substances and the like which cannot be utilized and absorbed by people, thereby causing great waste. The tea food made of the tea can make the best use of things, not only is green healthy food, but also can reserve abundant vitamins, tea polyphenol, amino acid, various trace elements, mineral substances and the like in the tea to the maximum extent, has great nutritional value for health preservation of modern people, is green food integrating nutritional value and health care value, is added with the medicine-food homologous traditional Chinese medicine capable of relieving visual fatigue in the tea food making process, and accords with the health care concept of modern people.
Therefore, it is highly desirable to provide a tea food which combines tea leaves and traditional Chinese medicines together, so that the tea food achieves the effect of alleviating visual fatigue and protecting eyesight.
Disclosure of Invention
One of the objects of the present invention is: provides a tea food for protecting eyesight.
In order to achieve the above purpose, the invention provides the following technical scheme:
the tea food for protecting eyesight comprises the following raw materials in parts by weight: 5-10 parts of chrysanthemum, 5-15 parts of wolfberry fruit, 6-15 parts of cassia seed, 10-15 parts of mulberry, 10-30 parts of prepared rehmannia root, 5-10 parts of green tea, 10-15 parts of poria cocos, 40-50 parts of flour and 1-3 parts of eggs.
Preferably, the tea food for protecting eyesight comprises the following raw materials in parts by weight: 5-10 parts of chrysanthemum, 5-15 parts of wolfberry fruit, 6-15 parts of cassia seed, 10-15 parts of mulberry, 10-30 parts of prepared rehmannia root, 5-10 parts of green tea, 10-15 parts of poria cocos, 40-50 parts of flour and 1-3 parts of eggs.
The second purpose of the invention is: provides a method for preparing tea food for protecting eyesight.
In order to achieve the above purpose, the invention provides the following technical scheme:
a method for preparing tea food for protecting eyesight comprises the following steps:
(1) selecting chrysanthemum, medlar, cassia seed, mulberry, prepared rehmannia root and tuckahoe as raw medicinal materials;
(2) pretreating raw medicinal materials to obtain a traditional Chinese medicine thick paste;
(3) pretreating green tea to obtain green tea powder;
(4) the tea food for protecting eyesight is prepared from flour, eggs, Chinese medicinal soft extract and green tea powder.
Preferably, the specific process of step (2) is as follows:
decocting the raw materials, filtering to obtain medicinal liquid, concentrating the medicinal liquid to obtain Chinese medicinal soft extract, and refrigerating in refrigerator for use.
Preferably, the specific process of step (3) is as follows:
removing impurities from picked fresh green tea, cleaning, soaking in purified water, taking out, adding purified water, pulping, filtering to obtain filtrate, and spray drying the filtrate to obtain green tea powder for use.
Preferably, the specific process of step (4) is as follows:
kneading: mixing flour, egg and green tea powder, adding water, mixing, kneading, adding Chinese medicinal soft extract, kneading until it forms dough with stable structure, covering with preservative film, and proofing;
tabletting: pressing the dough into dough sheets, coating a layer of green tea powder on the dough sheets, then laying a layer of dough sheets on the green tea powder, pressing the obtained dough sheets with two dough sheets and a layer of green tea powder, and cutting the dough sheets into dough sheets with different shapes;
baking: baking the dough sheets with different shapes to obtain biscuits;
and (3) storage: naturally cooling the baked biscuit to obtain the finished product, namely the tea food for protecting eyesight, and sealing and storing.
Preferably, the proofing time during the neutralization in the step (4) is 20-30 min.
Preferably, the specific process of tabletting in step (4) is as follows:
pressing the dough into dough sheets of 1-l.5cm, smearing green tea powder of 0.1-0.2cm thickness on the dough sheets, spreading a dough sheet of 1-1.5cm thickness on the green tea powder, pressing the obtained dough sheets with two dough sheets and a layer of green tea powder into dough sheets of 0.5-1cm thickness, and cutting the pressed dough sheets into dough sheets of different shapes by using a mold.
Preferably, the temperature for baking in the step (4) is 170-.
The specific effects of the raw medicinal materials are as follows:
chrysanthemum is sweet, bitter and slightly cold. It enters lung and liver meridians. Has the effects of dispelling pathogenic wind, clearing heat, suppressing hyperactive liver, improving eyesight, and clearing away heat and toxic materials; can be used for treating wind-heat type common cold, headache, giddiness, conjunctival congestion, swelling and pain, dim eyesight, sore, carbuncle, and toxic swelling. Modern pharmacological research finds that the components of the compound for improving eyesight are mainly flavonoid monomers, and the active parts of the compound are mainly on crystalline lens and retina, so that RPE cells are protected from various injuries through the effects of oxidation resistance, inflammation resistance and apoptosis resistance.
Wolfberry fruit, sweet and neutral. The liver and kidney meridian entered, has effects of nourishing liver and kidney, replenishing vital essence and improving eyesight; can be used for treating consumptive disease and essence deficiency, soreness of waist and knees, giddiness and tinnitus, sexual impotence and nocturnal emission, internal heat and thirst, blood deficiency and sallow complexion, and blurred vision. Modern pharmacological research finds that the extracted zeaxanthin is considered as a main component with the effect of improving eyesight, mainly because the zeaxanthin can effectively relieve retinal pigment epithelial cell apoptosis caused by oxidative stress. The medlar contains a large amount of amino acids, vitamins, cellulose, mineral substances, trace elements, polysaccharide and a plurality of bioactive substances, and the substances ensure that the medlar has rich nutrition and a plurality of biological activities, resist oxidation and protect the central nervous system.
Cassia seed, semen Cassiae, sweet, bitter, salty, slightly cold. It enters liver and large intestine meridians. Has the effects of clearing heat, improving eyesight, moistening intestines and relaxing bowels. Can be used for treating conjunctival congestion, dacryorrhea, headache, vertigo, dim eyesight, and constipation. Modern pharmacological research finds that the multi-component network regulation of polysaccharides, fatty acids, unsaponifiable matters and amino acids extracted from the traditional Chinese medicine composition can effectively relieve the peroxidation state of eye tissues by improving the antioxidant capacity in the eye tissues and reducing the lipid peroxide level in the tissues, thereby playing a role in protecting the eye tissues.
Mulberry fruit, sweet, sour and cold. It enters heart, liver and kidney meridians. Has the effects of nourishing yin, tonifying blood, promoting fluid production and moistening dryness. Can be used for treating liver and kidney yin deficiency, giddiness tinnitus, cardiopalmus insomnia, early white beard and hair, body fluid consumption thirst, internal heat diabetes, and constipation due to intestinal dryness. The mulberry contains polysaccharide compounds and amino acids, and has effects of enhancing immunity, reducing blood sugar, reducing juvenile obesity and relieving asthenopia.
Shu Di Huang, sweet and warm in nature, enters kidney meridian. Has effects in tonifying liver and kidney, nourishing yin, and replenishing essence. Contains chemical components such as glycosides, amino acids and multiple trace elements, and can improve the expression of Nerve Growth Factor (NGF) to enhance learning and memory ability.
Poria cocos, sweet, bland and neutral. It enters heart, lung, spleen and kidney meridians. Has the functions of promoting diuresis, eliminating dampness, invigorating spleen and calming heart. Can be used for treating edema, oliguria, phlegm and fluid retention, dizziness, palpitation, spleen deficiency, anorexia, loose stool, diarrhea, uneasiness, palpitation, and insomnia. Modern pharmacological research shows that the main component of tuckahoe is pachyman, which has protective effect on liver and kidney, promotes secretion of digestive juice, improves digestive function and can regulate immunity.
The traditional Chinese medicine considers that the causes of the asthenopia are mainly hyperactivity of heart-liver fire, insufficiency of spleen qi, deficiency of liver-yin and kidney-yin and the like, and in clinical treatment, liver and kidney are combined with the traditional Chinese medicine for tonifying spleen and clearing heart-liver fire. The traditional Chinese medicines selected by the invention are chrysanthemum, medlar, cassia seed, mulberry, prepared rehmannia root and tuckahoe, and are medicinal and edible traditional Chinese medicines with the function of relieving visual fatigue. The medlar in the traditional Chinese medicine formula is sweet, moist and flat, and is good at nourishing liver and kidney, replenishing vital essence and improving eyesight; prepared rhizome of rehmannia, radix rehmanniae Praeparata has the effects of tonifying liver and kidney and benefiting essence and blood, and is a monarch drug. The chrysanthemum is used as the minister drug for calming the liver, clearing heat and improving eyesight, and the cassia seed is used for calming the liver and improving eyesight; the mulberry has the efficacies of nourishing yin and blood, promoting the production of body fluid and moistening dryness, and the tuckahoe has the advantages of sweet and light tonifying and smooth permeability and is good at strengthening the spleen.
According to the traditional Chinese medicine, the liver opens into eyes, liver and kidney are homologous, the eyes can be seen from the source of essence and blood nourishing and spleen and stomach qi and blood generation, and the medicines tonify liver and kidney, invigorate spleen, clear heart and liver fire, can relieve visual fatigue and can supplement various nutrient elements for human bodies. The tea polyphenol in the green tea has strong antioxidant activity, and can help to remove excessive free radicals in human body, thereby playing the roles of resisting radiation and enhancing the immunity of the organism. In addition, carotene contained in the tea can be converted into vitamin A in a human body, and the vitamin A has the effects of nourishing eyes, relieving eye fatigue and preventing nyctalopia. The tea food prepared by combining the traditional Chinese medicines and the green tea has better effects of relieving asthenopia and protecting eyesight, is convenient to eat, and really achieves the effects of simplicity, convenience, cheapness and health.
The invention has the beneficial effects that:
the raw materials adopted by the invention are all pure natural products, no preservative or food additive is added, and the health food is safe and sanitary and meets the pursuit of consumers for health quality.
Secondly, in the invention, chrysanthemum, medlar, cassia seed, mulberry twig, prepared rehmannia root and tuckahoe which are homologous medicines of medicine and food and can relieve visual fatigue are added in the tea food preparation process, so that the tea food has health-care effects of health-care value and health-care effects of nourishing liver and kidney and relieving visual fatigue.
The invention improves the traditional tea food formula, so that the tea food has unique flavor and is more attractive to consumers.
The invention conforms to the pursuit of the current consumers on the health preserving concept, and is a safe, healthy and ecological health food.
DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The tea food for protecting eyesight comprises the following raw materials in parts by weight: 5 parts of chrysanthemum, 5 parts of wolfberry, 6 parts of cassia seed, 10 parts of mulberry, 10 parts of prepared rehmannia root, 5 parts of green tea, 10 parts of tuckahoe, 40 parts of flour and 1 part of egg.
Example 2
The tea food for protecting eyesight comprises the following raw materials in parts by weight: 10 parts of chrysanthemum, 15 parts of wolfberry fruit, 15 parts of cassia seed, 15 parts of mulberry, 30 parts of prepared rehmannia root, 10 parts of green tea, 15 parts of tuckahoe, 50 parts of flour and 3 parts of egg.
Example 3
The tea food for protecting eyesight comprises the following raw materials in parts by weight: 8 parts of chrysanthemum, 12 parts of wolfberry fruit, 12 parts of cassia seed, 12 parts of mulberry, 20 parts of prepared rehmannia root, 8 parts of green tea, 12 parts of poria cocos, 45 parts of flour and 2 parts of eggs.
Example 4
A method for preparing tea food for protecting eyesight comprises the following steps:
s1 selecting flos Chrysanthemi, fructus Lycii, semen Cassiae, fructus Mori, radix rehmanniae Preparata and Poria as raw materials;
s2, decocting the raw medicinal materials, filtering to obtain liquid medicine, concentrating the liquid medicine by using a rotary evaporator to obtain thick Chinese medicinal paste with the relative density (relative air density) of 1.2, and refrigerating in a refrigerator for later use, wherein the specific decocting process comprises the following steps: soaking the raw materials in water for 30min, wherein the water level is 1-1.5 cun above the raw materials. Then putting into a marmite, boiling with strong fire, decocting with slow fire for 25 minutes, decocting for 2 times according to the method, and mixing the decocted liquid medicine;
s3 pretreatment of green tea: removing impurities from fresh green tea which is newly picked, cleaning, soaking in purified water for 10min, taking out, and mixing the materials according to the mass ratio of 1: 1, adding purified water, pulping, filtering to obtain filtrate, and spray drying the filtrate to obtain green tea powder for later use;
s4 and dough: mixing flour, egg and green tea powder, adding water, mixing, kneading, adding Chinese medicinal soft extract, kneading until dough tissue with stable structure is formed, covering with preservative film, and fermenting for 20 min;
s5 tabletting: pressing the dough obtained in the step S4 into 1-l.5cm thin sheets, coating green tea powder with the thickness of 0.1-0.2cm on each thin sheet, laying a thin sheet with the thickness of 1-1.5cm on the green tea powder, pressing the obtained thick sheets with two thin sheets and one layer of green tea powder into thin sheets with the thickness of 0.5-1cm again, and cutting the thin sheets into different shapes by using a mold;
s6 baking: putting the thin slices with different shapes into an oven, and baking for 20min at the upper and lower temperatures of 170 ℃;
s7 storage: naturally cooling the baked biscuit to obtain the finished product, namely the tea food for protecting eyesight, and sealing and storing.
Example 5
A method for preparing tea food for protecting eyesight comprises the following steps:
s1 selecting flos Chrysanthemi, fructus Lycii, semen Cassiae, fructus Mori, radix rehmanniae Preparata and Poria as raw materials;
s2, decocting the raw medicinal materials, filtering to obtain liquid medicine, concentrating the liquid medicine by using a rotary evaporator to obtain thick Chinese medicinal paste with the relative density (relative air density) of 1.2, and refrigerating in a refrigerator for later use, wherein the specific decocting process comprises the following steps: soaking the raw materials in water for 25min, wherein the water level is 1-1.5 cun above the raw materials. Then putting into a marmite, boiling with strong fire, decocting with slow fire for 30 minutes, decocting for 2 times according to the method, and mixing the decocted liquid medicine;
s3 pretreatment of green tea: removing impurities from fresh green tea which is newly picked, cleaning, soaking for 15min by using purified water, fishing out, and mixing the materials according to a material liquid mass ratio of 1: 1, adding purified water, pulping, filtering to obtain filtrate, and spray drying the filtrate to obtain green tea powder for later use;
s4 and dough: mixing flour, egg and green tea powder, adding water, mixing, kneading, adding Chinese medicinal soft extract, kneading until dough tissue with stable structure is formed, covering with preservative film, and fermenting for 25 min;
s5 tabletting: pressing the dough obtained in the step S4 into 1-l.5cm thin sheets, coating green tea powder with the thickness of 0.1-0.2cm on each thin sheet, laying a thin sheet with the thickness of 1-1.5cm on the green tea powder, pressing the obtained thick sheets with two thin sheets and one layer of green tea powder into thin sheets with the thickness of 0.5-1cm again, and cutting the thin sheets into different shapes by using a mold;
s6 baking: putting the thin slices with different shapes into an oven, and baking at 1800 ℃ for 18 min;
s7 storage: naturally cooling the baked biscuit to obtain the finished product, namely the tea food for protecting eyesight, and sealing and storing.
Example 6
A method for preparing tea food for protecting eyesight comprises the following steps:
s1 selecting flos Chrysanthemi, fructus Lycii, semen Cassiae, fructus Mori, radix rehmanniae Preparata and Poria as raw materials;
s2, decocting the raw medicinal materials, filtering to obtain liquid medicine, concentrating the liquid medicine by using a rotary evaporator to obtain thick Chinese medicinal paste with the relative density (relative air density) of 1.2, and refrigerating in a refrigerator for later use, wherein the specific decocting process comprises the following steps: soaking the raw materials in water for 35min, wherein the water level is 1-1.5 cun above the raw materials. Then putting into a marmite, boiling with strong fire, decocting with slow fire for 25 minutes, decocting for 2 times according to the method, and mixing the decocted liquid medicine;
s3 pretreatment of green tea: removing impurities from fresh green tea which is newly picked, cleaning, soaking in purified water for 20min, taking out, and mixing the materials according to a material liquid mass ratio of 1: 1, adding purified water, pulping, filtering to obtain filtrate, and spray drying the filtrate to obtain green tea powder for later use;
s4 and dough: mixing flour, egg and green tea powder, adding water, mixing, kneading, adding Chinese medicinal soft extract, kneading until dough tissue with stable structure is formed, covering with preservative film, and fermenting for 30 min;
s5 tabletting: pressing the dough obtained in the step S4 into 1-l.5cm thin sheets, coating green tea powder with the thickness of 0.1-0.2cm on each thin sheet, laying a thin sheet with the thickness of 1-1.5cm on the green tea powder, pressing the obtained thick sheets with two thin sheets and one layer of green tea powder into thin sheets with the thickness of 0.5-1cm again, and cutting the thin sheets into different shapes by using a mold;
s6 baking: putting the thin slices with different shapes into an oven, and baking for 15min at the upper and lower temperatures of 190 ℃;
s7 storage: naturally cooling the baked biscuit to obtain the finished product, namely the tea food for protecting eyesight, and sealing and storing.
And (3) clinical trials:
1. trial situation
110 persons who are easy to fatigue for long-term eye vision and are 18-48 years old are selected as the subjects according to standards by an eye clinic department of a subsidiary hospital of the Jiangxi Chinese medicine university. The two comparison designs of the self and the group are adopted, grouping is carried out according to the random and double-blind requirements, and the symptoms and the vision level of the trial group and the comparison group are balanced according to the symptoms and the vision examination condition during grouping. And factors such as age, gender and the like are considered, so that the two groups have comparability. 55 test group, 26 men and 29 women, age 18-65 years; the control group had 55 cases, 26 cases, 29 women, and the age was 18-65 years. The comparison between two general data sets has no statistical significance (P > 0.05) and is comparable.
Subject exclusion criteria refer to article 2 in section six of "functional assessment test methods" in section two of "health food testing and assessment specifications" (2003 edition): 1. patients with infectious and traumatic eye diseases. Eye surgery is performed for less than 3 months; 2. patients with internal and external eye diseases such as cornea, lens, vitreous body, fundus oculi lesion, etc.; 3. patients with cardiovascular, cerebrovascular, hepatic, renal, and hematopoietic diseases; 4. pregnant or lactating women, allergic constitution patients; 5. taking articles related to the tested function in a short time to influence the result judger; 6. the patients who take the medicaments, health products or other treatment methods related to the vision treatment for a long time cannot be stopped; 7. if the test substance does not meet the inclusion standard, the test substance is not eaten according to the regulation, or the data is not complete, which affects the efficacy or safety judgment.
2. Test eating method
The test group consumed the eyesight-protecting tea of the present invention 2 times a day (one packet at a time, 48.5g), and continuously consumed for 60 days. The control group is blank control group, and adopts placebo with the same dosage for 60 days.
3. Observation index
According to the regulations of 'inspection and evaluation technical specifications for health food', the observation indexes are divided into safety indexes and efficacy indexes, and the safety indexes and the efficacy indexes are measured 1 time respectively at the beginning and the end of a test eating experiment.
3.1 safety indexes:
3.1.1 routine examination of blood and urine, physical examination.
3.1.2 liver and kidney function test.
3.1.3 chest radiograph, electrocardiogram, abdominal B-ultrasound examination (one examination before eating trial).
3.2 efficacy index (examination at the beginning and end of the test)
3.2.1 questionnaire: symptom query, eye condition.
3.2.2 ophthalmic examination: including fundus examination, vision examination (myopia, hyperopia, astigmatism, etc.).
3.2.3 photopic vision persistence, observing the character pattern of 'pin' for 3min, wherein the time for observing the character pattern of 'pin' is photopic vision time.
4. Efficacy determination criteria
4.1 effective rate for improving symptoms
The symptoms of the eye are 3 improved symptoms of ache of the eye, eye swelling, photophobia, blurred vision, dry eyes, foreign body sensation, lacrimation and general discomfort, and the symptoms are judged to be improved if other symptoms are not worsened. The number of symptom improvement cases in two groups and the effective rate of symptom improvement in two groups are calculated. The effective rate (%) for symptom improvement was calculated as the number of symptom improvement cases/number of test food cases × 100. The two groups of symptoms are tested for improving the effective rate statistically.
4.2 mean integral of symptoms
The symptom scores before and after the test feeding of each test taker were calculated, the average score values of the two groups were calculated, and statistical tests were performed, and the visual fatigue symptom determination method table (semi-quantitative score method) is shown in table 1 below.
TABLE 1 determination method of visual fatigue symptoms (semi-quantitative integral method)
Note: "occasionally" means 1-2 times/2 days; "occasionally" means 1-3 times per day; by "often" is meant >3 times per day.
4.3 photopic Vision persistence
Compared with the test group or the test group and the control group, the photopic vision persistence difference has significance (P is less than 0.05), and the improvement of the average photopic vision persistence is more than or equal to 10 percent, which is effective.
5. Data processing and statistical analysis
And (4) recording the data collected in the test period into a database for analysis and statistical processing, and performing statistical analysis by adopting the sps 22.0 software. The symptom score and photopic vision persistence are used as the improvement rate of the measurement data and the total effective rate is used as the counting data, and t test and chi test are respectively adopted 2 The test was performed for comparison.
6. Determination of results
6.1 compared with the test group or the test group and the control group, the effective rate of improving symptoms and the difference of total score of symptoms are significant (P < 0.05).
6.2 compared with the test group or the test group and the control group, the photopic vision persistence difference is significant (P is less than 0.05), and the average photopic vision persistence is improved by more than or equal to 10%.
The test article was found to have the effects of alleviating visual fatigue, and the visual improvement rates were not significantly decreased, in the test articles of 6.1 and 6.2.
7. Results and analysis
7.1 general comparison of two groups before eating
The difference of each index of age, sex, photopic vision persistence, left and right naked eye far vision and symptom score before eating in the two groups has no statistical significance (P is more than 0.05) and is comparable. See table 2.
TABLE 2 comparison of general data before eating trial (
x±s)
7.2 safety index observations
The general physical examination, blood biochemical index and the routine examination result of the urine and feces of the test group and the control group before and after the test are all in the normal range, see table 3. Before and after the test, the chest X-ray examination, the electrocardiogram examination and the abdominal B-ultrasonic examination of the test group and the control group are in normal ranges.
Table 3 effect of safety indices such as pre-and post-test blood (n-53,
)
7.3 photopic Vision persistence comparison
Table 4 before and after the trial visit the duration of photopic changes (n-53,
note: * indicates comparison with Pre-drink, P<0.01, the difference is significant.
7.4 Change in Total integral of symptoms
After the tea food is eaten for 60 days, the total score of the eye symptoms of the test group is extremely significant (P is less than 0.01) compared with the total score of the eye symptoms of the test group before and after the test, and the total score of the eye symptoms of the test group after the test is significant (P is less than 0.01) compared with the total score of the eye symptoms of the control group. See table 5.
Table 5 total score change before and after the test (n-53,
7.5 improvement of the chief complaints
After the tea food of the invention is eaten for 60 days, the effective rate of improving symptoms of eye distension, eye pain, photophobia, blurred vision, dry eyes and the like of the tested group is higher than that of the control group. See table 6.
TABLE 6 improvement of the chief complaints after tasting tea
7.6 comparison of Total effective Rate before and after eating test
Table 7 comparison of total effective rate before and after test eating
4. Results
A total of 110 subjects who met the inclusion criteria were enrolled in the trial. Before the start of the test, 55 cases of each of the test and control groups were used. After the test is started, 2 cases of the test food group and the control group are not rechecked at the set time and accord with the exclusion standard of the testee, so that the loss rate of the effective cases is 3.64 percent according to 53 cases of the test food group and the control group. In 53 examined asthenopia patients, the total effective rate of the tea food for asthenopia patients is 73.58% after the tea food of the invention is used for 60 days.
Although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (9)
1. The tea food for protecting eyesight is characterized by comprising the following raw materials in parts by weight: 5-10 parts of chrysanthemum, 5-15 parts of wolfberry fruit, 6-15 parts of cassia seed, 10-15 parts of mulberry, 10-30 parts of prepared rehmannia root, 5-10 parts of green tea, 10-15 parts of poria cocos, 40-50 parts of flour and 1-3 parts of eggs.
2. The tea food for protecting eyesight as claimed in claim 1, comprising the following raw materials in parts by weight: 8 parts of chrysanthemum, 12 parts of wolfberry fruit, 12 parts of cassia seed, 12 parts of mulberry, 20 parts of prepared rehmannia root, 8 parts of green tea, 12 parts of tuckahoe, 45 parts of flour and 2 parts of egg.
3. The preparation method of the tea food for protecting eyesight is characterized by comprising the following steps:
(1) selecting chrysanthemum, medlar, cassia seed, mulberry, prepared rehmannia root and tuckahoe as raw medicinal materials;
(2) pretreating raw medicinal materials to obtain a traditional Chinese medicine thick paste;
(3) pretreating green tea to obtain green tea powder;
(4) the tea food for protecting eyesight is prepared from flour, eggs, Chinese medicinal soft extract and green tea powder.
4. The method for preparing tea food for protecting eyesight as claimed in claim 3, wherein the specific process of the step (2) is as follows:
decocting the raw materials, filtering to obtain medicinal liquid, concentrating the medicinal liquid to obtain Chinese medicinal soft extract, and refrigerating in refrigerator for use.
5. The method for preparing tea food for protecting eyesight as claimed in claim 3, wherein the specific process of step (3) is as follows: removing impurities from picked fresh green tea, cleaning, soaking in purified water, taking out, adding purified water, pulping, filtering to obtain filtrate, and spray drying the filtrate to obtain green tea powder for use.
6. The method for preparing tea food for protecting eyesight as claimed in claim 3, wherein the specific process of step (4) is as follows:
kneading: mixing flour, egg and green tea powder, adding water, mixing, kneading, adding Chinese medicinal soft extract, kneading until it forms stable dough, covering with preservative film, and proofing;
tabletting: pressing the dough into dough sheets, coating a layer of green tea powder on the dough sheets, then laying a layer of dough sheets on the green tea powder, pressing the obtained dough sheets with two dough sheets and a layer of green tea powder, and cutting the dough sheets into dough sheets with different shapes;
baking: baking the dough sheets with different shapes to obtain biscuits;
and (3) storage: naturally cooling the baked biscuit to obtain the finished product, namely the tea food for protecting eyesight, and sealing and storing.
7. The method for preparing tea food for protecting eyesight as claimed in claim 6, wherein the proofing time in the dough neutralization in step (4) is 20-30 min.
8. The method for preparing tea food for protecting eyesight as claimed in claim 6, wherein the specific process of tabletting in step (4) is as follows:
pressing the dough into dough sheets of 1-l.5cm, coating green tea powder of 0.1-0.2cm thickness on the dough sheets, spreading a dough sheet of 1-1.5cm thickness on the green tea powder, pressing the obtained dough sheet with two dough sheets and a layer of green tea powder into dough sheets of 0.5-1cm thickness, and cutting the pressed dough sheets into dough sheets of different shapes by using a mold.
9. The method for making tea food for protecting eyesight as claimed in claim 6, wherein the temperature for baking in step (4) is 170 ℃ and 190 ℃, and the baking time is 15-20 min.
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| CN102960805A (en) * | 2012-12-03 | 2013-03-13 | 潘明权 | Method for preparing healthcare drink for relieving eye fatigue |
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| CN109908234A (en) * | 2019-04-19 | 2019-06-21 | 中泰宜佳健康科技（北京）有限责任公司 | One kind is for composition for relieving asthenopia and its preparation and preparation method |
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| CN102960805A (en) * | 2012-12-03 | 2013-03-13 | 潘明权 | Method for preparing healthcare drink for relieving eye fatigue |
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| CN106305937A (en) * | 2016-08-23 | 2017-01-11 | 高伟 | Homemade fructus lycii eye care biscuit and preparation method thereof |
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