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Preparation method of anti-aging health food

A health food and anti-aging technology, which is applied in the direction of food preparation, food ingredients, food ingredients functions, etc., can solve the problems of high production cost of anti-aging health food, achieve the effect of improving the body's immunity, simple method, and convenient production

Inactive Publication Date: 2014-08-20
深圳市皇都御颜养生科技有限责任公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0015] The technical problem to be solved by the present invention is to provide a preparation method of anti-aging health food, which overcomes the defect of high production cost of the existing anti-aging health food with compound anti-aging function

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The anti-aging health food preparation method of the present invention adopts the following raw materials and parts by weight (the parts by weight are the relative proportions when taking the same weight unit, for example, when taking grams as the unit, Poria cocos is 30-100 grams, and Campanulaceae is 10-100 grams. gram, the same below) to prepare:

[0038] Poria 30-100, Bellflower 10-100, Peach kernel 10-50, Polygonatum 20-400, Ginseng 10-300, Astragalus 20-300, Sichuan Achyranthes bidentata 10-50, Rehmannia glutinosa 20-200, Rehmannia glutinosa 30-300, Peony Cortex 10-100, Angelica 10-100, Epimedium 15-100, Citrus aurantium 10-80, Morinda officinalis 15-100, Radix Paeoniae Alba 20-100.

[0039] The production steps are as follows:

[0040] First, washing and soaking: wash the raw materials, remove dust and sundries, and soak in clean water for 1-2 hours.

[0041] Second, decocting: Put the soaked raw materials into the pot, boil with strong fire, decoct with slow f...

Embodiment 2

[0046] The difference between this example and Example 1 is that on the basis of Example 1, the raw materials are licorice, yam, gorgon and kudzu root, and the parts by weight of the raw materials are: licorice 5-100, yam 20-300 gorgon 20- 100, kudzu root 10-100.

Embodiment 3

[0048]The difference between this embodiment and the second embodiment is only that: on the basis of the second embodiment, the raw materials are increased by Ligustrum lucidum, Rhizoma Chuanxiong, Salvia miltiorrhiza and Atractylodes macrocephala, and the parts by weight of the raw materials are: Ligustrum lucidum 20-150, Chuanxiong 10- 50. Salvia miltiorrhiza 10-100, Atractylodes macrocephala 10-50.

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PUM

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Abstract

The invention discloses a preparation method of an anti-aging health food. The anti-aging health food is prepared from the following raw materials, by weight, 30-100 parts of poria cocos, 10-100 parts of balloonflower root, 10-50 parts of peach seed, 20-400 parts of polygonatum rhizome, 10-300 parts of ginseng, 20-300 parts of radix astragali, 10-50 parts of cyathula root, 20-200 parts of raw rehmannia root, 30-300 parts of prepared rehmannia root, 10-100 parts of tree peony bark, 10-100 parts of Chinese angelica, 15-100 parts of epimeddium, 10-80 parts of bitter orange, 15-100 parts of morinda officinalis and 20-100 parts of white peony root. The required food is prepared by steps of: washing the raw materials, immersing, decocting, concentrating, and preparing a preparation, etc. As the raw materials which are cheap in price are used to prepare the anti-aging health food, production cost is greatly reduced while composite anti-aging functions are satisfied. The prepared product has functions of invigorating qi and blood, promoting blood circulation to remove blood stasis, pacifying the five internal organs and regulating the balance of Yin-Yang, and has significant effects of raising immunity of the organism, enhancing physique, relieving physical fatigue and the like. In addition, the method is simple and the health food is convenient to prepare.

Description

technical field [0001] The invention relates to a method for preparing health food with anti-aging function. Background technique [0002] Aging is a natural process of the human life cycle. The theory of natural cross-linking of biomolecules has made a relatively systematic exposition on this. When demonstrating the molecular mechanism of biological aging, the theory points out that: the biological body is an unstable chemical system, which belongs to the dissipative structure; various biomolecules in the system have A large number of active groups, they must interact with each other to undergo chemical reactions, so that the biomolecules can be slowly cross-linked to stabilize the chemical activity. With the passage of time, the degree of cross-linking increases continuously, the active groups of biomolecules are continuously consumed and reduced, and the original molecular structure gradually changes. The accumulation of these changes will gradually cause the aging pheno...

Claims

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Application Information

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IPC IPC(8): A23L1/29A61K36/8969A61P39/06A61P39/00A23L33/00
CPCA23L33/00A23V2002/00A23V2200/302A23V2200/30A23V2200/324A23V2200/31A23V2250/208A23V2250/21A23V2250/2124
Inventor 柯勇
Owner 深圳市皇都御颜养生科技有限责任公司
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