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Cough-preventing jelly and preparation method thereof

A technology of jelly and jelly powder, which is applied in the field of cough prevention jelly and its preparation, which can solve the problems of low human intake, inconvenient carrying and drinking, and insignificant effect, and achieve the effect of effective absorption and convenient carrying

Inactive Publication Date: 2013-10-02
叶建斌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Strengthening nutrition and health care, advocating the combination of pre-disease prevention and post-disease conditioning, and the combination of drug therapy and diet therapy are becoming more and more popular. With the rapid development of social economy and the rapid improvement of living standards, people are paying more and more attention to it. Health care and health care, there are many medicines for cough prevention, but there are not many products that are both food and medicine. At present, there are few dietary products for cough prevention on the market. Although some products have certain effects, they all have insignificant effects. It is inconvenient to drink, and the intake of the human body is small. Therefore, it is necessary to develop a cough-preventing food suitable for people's needs, convenient to eat, and functional modern industrial processing according to the theory of homology of medicine and food in traditional Chinese medicine and the theory of dietotherapy and health preservation.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment l

[0053] Cough-preventing jelly, calculated by weight percentage, includes the following components: 5 parts of honeysuckle superfine powder, 5 parts of almond superfine powder, 5 parts of Sichuan Fritillaria superfine powder, 80 parts of jelly powder, 6 parts of white sugar, potassium sorbate 2 parts, 70 parts of milk powder, 11 parts of citric acid, 0.00083 parts of pigment, appropriate amount of water.

[0054] The preparation method of jelly for preventing cough includes the following steps:

[0055] (1) Preparation of honeysuckle superfine powder

[0056] Material selection: take raw honeysuckle, remove impurities, wash and dry;

[0057] Drying: Dry the honeysuckle at 30~50℃ for 1~2h;

[0058] Crushing: The dried honeysuckle is pre-pulverized to 50-80 mesh, and then pulverized into 700-1000 mesh fine powder with an ultrafine grinder to obtain honeysuckle ultrafine powder;

[0059] (2) Preparation of superfine almond powder

[0060] Material selection: take raw almonds, remove impuriti...

Embodiment 2

[0077] Cough-preventing jelly, calculated by weight percentage, includes the following components: 10 parts of honeysuckle superfine powder, 10 parts of almond superfine powder, 10 parts of Sichuan Fritillaria superfine powder, 160 parts of jelly powder, 1.5 parts of white sugar, potassium sorbate 4 servings, 140 servings of milk powder, 22 servings of citric acid, 0.001665 servings of pigment, appropriate amount of water.

[0078] The preparation method of jelly for preventing cough includes the following steps:

[0079] (1) Preparation of honeysuckle superfine powder

[0080] Material selection: take raw honeysuckle, remove impurities, wash and dry;

[0081] Drying: Dry the honeysuckle at 30~50℃ for 1~2h;

[0082] Crushing: The dried honeysuckle is pre-pulverized to 50-80 mesh, and then pulverized into 700-1000 mesh fine powder with an ultrafine grinder to obtain honeysuckle ultrafine powder;

[0083] (2) Preparation of superfine almond powder

[0084] Material selection: take raw almo...

Embodiment 3

[0101] Cough-preventing jelly, calculated by weight percentage, includes the following components: 5-15 parts of honeysuckle superfine powder, 5-15 parts of almond superfine powder, 5-15 parts of Fritillaria superfine powder, 80-240 parts of jelly powder, 0.75~2.25 parts of white granulated sugar, 2~6 parts of potassium sorbate, 70~210 parts of milk powder, 11~33 parts of citric acid, 0.00083~0.0025 parts of pigment, appropriate amount of water.

[0102] The preparation method of jelly for preventing cough includes the following steps:

[0103] (1) Preparation of honeysuckle superfine powder

[0104] Material selection: take raw honeysuckle, remove impurities, wash and dry;

[0105] Drying: Dry the honeysuckle at 30~50℃ for 1~2h;

[0106] Crushing: The dried honeysuckle is pre-pulverized to 50-80 mesh, and then pulverized into 700-1000 mesh fine powder with an ultrafine grinder to obtain honeysuckle ultrafine powder;

[0107] (2) Preparation of superfine almond powder

[0108] Material s...

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PUM

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Abstract

The invention discloses a cough-preventing jelly which comprises the following components in parts by weight: 5 to 15 parts of honeysuckle superfine powder, 5 to 15 parts of almond superfine powder, 5 to 15 parts of fritillaria cirrhosa superfine powder, 80 to 240 parts of jelly powder, 6 to 18 parts of white granulated sugar, 2 to 6 parts of potassium sorbate, 70 to 210 parts of milk powder, 11 to 33 parts of citric acid, 0.00083 to 0.0025 parts of pigment and proper amount of water. The invention further discloses a preparation method of the cough-preventing jelly. The jelly is carried conveniently and is fresh, healthy and delicious as well as can be absorbed effectively. The jelly has the function of cough prevention.

Description

Technical field [0001] The invention relates to a jelly for preventing coughing and a preparation method thereof, and belongs to the field of food health care. Background technique [0002] Coughing is a protective respiratory reflex action by the human body to clear secretions or foreign bodies in the respiratory tract. Although it has its advantages, severe and prolonged coughing can cause respiratory bleeding. Correctly distinguish between general cough and cough variant asthma to prevent misdiagnosis. Cough treatment should be divided into types of cough, Western medicine and traditional Chinese medicine can be used, but diet therapy is the best. Food therapy is very different from drug therapy. One of the most notable features of food treatment is that it "cures the disease and strengthens the body without the disease", which basically has no toxic side effects on the human body. That is to say, the use of the biased characteristics of food's taste and flavor can be used...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/06A23L1/29A23L21/10A23L33/00
Inventor 叶建斌
Owner 叶建斌
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