Preparation technology of brown sugar-ginger tea

A technology of brown sugar ginger tea and preparation technology, applied in the field of preparation technology of brown sugar ginger tea, can solve the problems of affecting the work and life of patients, treating the symptoms but not the root cause, serious toxic and side effects, etc. Menstrual pain relief

Inactive Publication Date: 2018-02-27
成都迅达物成生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This disease greatly affects the work and life of patients. At present, the treatment of western medicine and western medicine is mainly based on analgesic and hormone drugs, which treat the symptoms but not the root cause, and the side effects are large, which makes the patients miserable.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The preparation technology of brown sugar ginger tea comprises the following steps:

[0021] 1), brown sugar is made into brown sugar powder;

[0022] 2), drying ginger, angelica, motherwort, orange peel and saffron and cutting them into diced ginger, diced angelica, diced motherwort, diced orange peel and diced saffron respectively;

[0023] 3), dry the wolfberry naturally;

[0024] 4), mix brown sugar powder, ginger diced, angelica diced, motherwort diced, orange peel, saffron diced and wolfberry in proportion;

[0025] 5), the brown sugar ginger tea after mixing uniformly is bagged by specification; Described brown sugar ginger tea is made up of following components by weight:

[0026] 80 parts by weight of brown sugar, 5 parts by weight of ginger, 10 parts by weight of motherwort, 5 parts by weight of orange peel, 5 parts by weight of saffron, 5 parts by weight of wolfberry, and 5 parts by weight of angelica.

Embodiment 2

[0028] The preparation technology of brown sugar ginger tea comprises the following steps:

[0029] 1), brown sugar is made into brown sugar powder;

[0030] 2), drying ginger, angelica, motherwort, orange peel and saffron and cutting them into diced ginger, diced angelica, diced motherwort, diced orange peel and diced saffron respectively;

[0031] 3), dry the wolfberry naturally;

[0032] 4), mix brown sugar powder, ginger diced, angelica diced, motherwort diced, orange peel, saffron diced and wolfberry in proportion;

[0033] 5), the brown sugar ginger tea after mixing uniformly is bagged by specification; Described brown sugar ginger tea is made up of following components by weight:

[0034] 100 parts by weight of brown sugar, 10 parts by weight of ginger, 20 parts by weight of motherwort, 15 parts by weight of orange peel, 15 parts by weight of saffron, 10 parts by weight of wolfberry, and 8 parts by weight of angelica.

Embodiment 3

[0036] The preparation technology of brown sugar ginger tea comprises the following steps:

[0037] 1), brown sugar is made into brown sugar powder;

[0038] 2), drying ginger, angelica, motherwort, orange peel and saffron and cutting them into diced ginger, diced angelica, diced motherwort, diced orange peel and diced saffron respectively;

[0039] 3), dry the wolfberry naturally;

[0040] 4), mix brown sugar powder, ginger diced, angelica diced, motherwort diced, orange peel, saffron diced and wolfberry in proportion;

[0041] 5), the brown sugar ginger tea after mixing uniformly is bagged by specification; Described brown sugar ginger tea is made up of following components by weight:

[0042] 90 parts by weight of brown sugar, 8 parts by weight of ginger, 15 parts by weight of motherwort, 10 parts by weight of orange peel, 10 parts by weight of saffron, 8 parts by weight of wolfberry, and 6 parts by weight of angelica.

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PUM

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Abstract

The invention discloses a preparation process of brown sugar ginger tea, which comprises the following steps: 1) making brown sugar powder from brown sugar; 2) drying ginger, angelica, motherwort, orange peel and saffron and cutting them into diced ginger and diced angelica respectively , diced motherwort, diced orange peel and diced saffron; 3), dry wolfberry naturally; 4), diced brown sugar, diced ginger, diced angelica, diced motherwort, diced orange peel, diced saffron and wolfberry are mixed evenly in proportion; 5 ), the brown sugar ginger tea mixed evenly is packed into bags according to specifications. The brown sugar ginger tea prepared by the process can promote blood circulation and relieve pain when brewed and drunk during menstruation, and effectively relieve menstrual symptoms.

Description

technical field [0001] The invention relates to the technical field of traditional Chinese medicine production, in particular to a preparation process of brown sugar ginger tea. Background technique [0002] Dysmenorrhea is the pain that women experience before or during menstruation, and the pain gradually disappears after menstruation. Patients with severe dysmenorrhea may have pale face, nausea and vomiting, and even faint. After pain relief, the patient feels general fatigue. This disease greatly affects the work and life of the patient. At present, the treatment of western medicine and western medicine is mainly based on analgesic and hormone drugs. Contents of the invention [0003] The object of the present invention is to provide a preparation process of brown sugar ginger tea. The brown sugar ginger tea prepared by the process can promote blood circulation and relieve pain when brewed and drunk during menstruation, and effectively relieve menstrual symptoms. [...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/9068A61P15/00A61P29/00A23F3/34A61K31/7016
CPCA61K31/7016A23F3/34A61K36/232A61K36/533A61K36/752A61K36/815A61K36/88A61K36/9068A61K2300/00
Inventor 周豪
Owner 成都迅达物成生物科技有限公司
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