Kudzuvine root tea with effects of clearing heat and diminishing inflammation
A technology of kudzu root tea and probiotics, which is applied in the field of beverages, can solve the problems of reducing the content of functional active ingredients of kudzu root tea raw materials, increasing the utilization rate of active ingredients such as cellulose, and reducing the nutritional and health functions of beverages, so as to improve the health of the host and improve Immunity, the effect of improving micro-ecological balance
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Embodiment 1
[0038] A kudzu root tea with antipyretic and anti-inflammatory functions. The distribution ratio of each component is: 30 g of kudzu root, 30 g of water chestnut, 5 g of corn silk, 10 g of ginger, 1 g of xylo-oligosaccharide, and 20 g of probiotic powder, and the probiotic powder contains 6 mg of lecithin. Prepared by the following method:
[0039] S1. Preparation of kudzu root slices: a. selected kudzu root with a length of 10-50 cm, cleaned, peeled, and cut into sheets of about 6 mm; b. blanching: using a steam sterilizer at a temperature of 95°C for 1-50 cm. 2min; c. Barbecue: equipment, oven, temperature 180°C, time 20min; d. Roasted tea: use firewood to fry tea until the tea just returns to color and does not return to the pot; e. Sieve, select less than 20 mesh and greater than 50 mesh Pueraria lobata slices; f. drying: hot air is used for fluidized drying during production, the temperature is 100°C, and the time is 20-30 minutes; g. sterilization is reserved for future ...
Embodiment 2
[0045] A kudzu root tea with antipyretic and anti-inflammatory functions, the distribution ratio of each component is: 40g of kudzu root, 20g of water chestnut, 10g of corn silk, 20g of ginger, 2g of xylooligosaccharide, 40g of probiotic powder, and the probiotic powder contains 12mg of lecithin. Prepared by the following method:
[0046] S1. Preparation of kudzu root slices: a. selected kudzu root with a length of 10-50 cm, cleaned, peeled, and cut into sheets of about 6 mm; b. blanching: using a steam sterilizer at a temperature of 95°C for 1-50 cm. 2min; c. Barbecue: equipment, oven, temperature 180°C, time 20min; d. Roasted tea: use firewood to fry tea until the tea just returns to color and does not return to the pot; e. Sieve, select less than 20 mesh and greater than 50 mesh Pueraria lobata slices; f. drying: hot air is used for fluidized drying during production, the temperature is 100°C, and the time is 20-30 minutes; g. sterilization is reserved for future use.
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Embodiment 3
[0052] A kudzu root tea with antipyretic and anti-inflammatory functions, the distribution ratio of each component is: 35g of kudzu root, 25g of water chestnut, 8g of corn silk, 15g of ginger, 2g of xylo-oligosaccharide, and 30g of probiotic powder, and the probiotic powder contains 9mg of lecithin. Prepared by the following method:
[0053] S1. Preparation of kudzu root slices: a. selected kudzu root with a length of 10-50 cm, cleaned, peeled, and cut into sheets of about 6 mm; b. blanching: using a steam sterilizer at a temperature of 95°C for 1-50 cm. 2min; c. Barbecue: equipment, oven, temperature 180°C, time 20min; d. Roasted tea: use firewood to fry tea until the tea just returns to color and does not return to the pot; e. Sieve, select less than 20 mesh and greater than 50 mesh Pueraria lobata slices; f. drying: hot air is used for fluidized drying during production, the temperature is 100°C, and the time is 20-30 minutes; g. sterilization is reserved for future use.
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