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Traditional Chinese medicine instant tea with cough-relieving and phlegm-eliminating functions

A technology for relieving cough and reducing phlegm, and instant tea, applied in tea extraction, etc., can solve problems such as respiratory tract bleeding, and achieve the effects of being easy to drink, suitable for industrial production, and simple and easy to prepare

Inactive Publication Date: 2017-05-03
RONGCHANG COUNTY PANLONG TOWN HEXIN FOOD FACTORY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

While it has its upside, severe, prolonged coughing can lead to respiratory bleeding

Method used

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  • Traditional Chinese medicine instant tea with cough-relieving and phlegm-eliminating functions

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Example 1 Preparation of Extract of Chinese Medicine Composition for Relieving Cough and Resolving Phlegm

[0034] Formula 1 of the Chinese medicine composition for relieving cough and reducing phlegm:

[0035] Polygonum cuspidatum 35g, dodder seed 22g, dendrobium 25g, Tianqi 10g, wild chrysanthemum 13g.

[0036] Formula 2 of the Chinese medicine composition for relieving cough and reducing phlegm:

[0037] Polygonum cuspidatum 40 g, dodder seed 30 g, dendrobium 30 g, Tianqi 15 g, wild chrysanthemum 20 g.

[0038] Formula 3 of the Chinese medicine composition for relieving cough and reducing phlegm:

[0039] Polygonum cuspidatum 50 g, dodder seed 40 g, dendrobium 30 g, Tianqi 18 g, wild chrysanthemum 25 g.

[0040] The preparation of the extract of the Chinese medicine composition for relieving cough and reducing phlegm is carried out according to the following steps:

[0041] Take the above weight parts of the cough-relieving and phlegm-reducing traditional Ch...

Embodiment 2

[0042] Example 2 Preparation of black tea extract

[0043]The black tea extract is obtained by mixing black tea and water according to the mass ratio of material to liquid of 1:10, adding tannase to the resulting mixture, fermenting at 45°C for 50 minutes, and filtering to obtain the black tea extract; Tannase is added according to the amount of 8 units of enzyme per gram of black tea.

Embodiment 3

[0044] Example 3 Preparation of traditional Chinese medicine instant tea with functions of relieving cough and resolving phlegm

[0045] Prepare according to each component specified in Table 1, the specific method is as follows:

[0046] The cough and phlegm traditional Chinese medicine composition extract and black tea extract are respectively filtered through an ultrafiltration membrane with a molecular weight of 5000, and then concentrated with a reverse osmosis membrane concentration device, and the pressure is controlled at 15kgf / cm after starting up 2 , and then with the increase of concentration and viscosity, increase the pressure, and control the pressure at 25kg f / cm during the concentration process 2 , concentrated to a solid content of 40-50%, the two components obtained after concentration are evenly mixed with flavoring agent and fruit juice concentrate, and freeze-dried to obtain a Chinese medicine instant tea with the function of relieving cough and reduc...

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PUM

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Abstract

The invention belongs to the field of traditional Chinese medicine health-caring, and particularly relates to traditional Chinese medicine instant tea with cough-relieving and phlegm-eliminating functions and a preparation method thereof. The traditional Chinese medicine instant tea with cough-relieving and phlegm-eliminating functions is prepared from the following ingredients in parts by weight: a cough-relieving and phlegm-eliminating traditional Chinese medicine composition extract, a fruit juice concentrate, a black tea extract and a flavoring agent. The cough-relieving and phlegm-eliminating traditional Chinese medicine composition is prepared from the following raw materials: 30-50 parts of polygonum cuspidatum, 20-40 parts of Chinese dodder seeds, 20-35 parts of herba dendrobii, 10-20 parts of pseudo-ginseng, and 10-30 parts of wild chrysanthemum flowers. The preparation method of the traditional Chinese medicine instant tea comprises the following steps: respectively filtering the the cough-relieving and phlegm-eliminating traditional Chinese medicine composition extract and the black tea extract by using ultra-filtration membranes; concentrating the filtrates by carrying out reverse osmosis until the solid contents are 40-50%; uniformly mixing the concentrates with the fruit juice concentrate and the flavoring agent; and freeze-drying the mixture. The traditional Chinese medicine instant tea has good cough-relieving and phlegm-eliminating functions, and is improved in taste. The tea beverage prepared by brewing the traditional Chinese medicine instant tea is free of strong smell of the traditional Chinese medicines, and has the flavor of the fruits; thus, the traditional Chinese medicine instant tea can be easily accepted by people.

Description

technical field [0001] The invention belongs to the field of traditional Chinese medicine health care, and in particular relates to a traditional Chinese medicine instant tea which has a strong function of relieving cough and resolving phlegm, has no traditional Chinese medicine flavor and has a fruity taste, and a preparation method thereof. Background technique [0002] Coughing is a protective respiratory reflex action for the human body to clear secretions or foreign objects in the respiratory tract. While it has its upside, severe, prolonged coughing can lead to respiratory bleeding. [0003] Common diseases that cause coughs are: (1) Upper respiratory tract infection: that is, a cold, because the virus enters the human body through the nose and throat, causing inflammation of the upper respiratory tract mucosa. When children have a cold, they usually have symptoms of coughing. (2) Bronchitis: Most of them are caused by the spread of upper respiratory tract infection,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
Inventor 包宗春
Owner RONGCHANG COUNTY PANLONG TOWN HEXIN FOOD FACTORY
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