CN107307276A - A kind of herbal cuisine with effect of nourishing the liver to improve visual acuity - Google Patents
A kind of herbal cuisine with effect of nourishing the liver to improve visual acuity Download PDFInfo
- Publication number
- CN107307276A CN107307276A CN201710452779.4A CN201710452779A CN107307276A CN 107307276 A CN107307276 A CN 107307276A CN 201710452779 A CN201710452779 A CN 201710452779A CN 107307276 A CN107307276 A CN 107307276A
- Authority
- CN
- China
- Prior art keywords
- parts
- liver
- visual acuity
- improve visual
- herbal cuisine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 210000004185 liver Anatomy 0.000 title claims abstract description 18
- 230000004304 visual acuity Effects 0.000 title claims abstract description 17
- 230000000694 effects Effects 0.000 title claims abstract description 14
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 11
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 11
- 235000021014 blueberries Nutrition 0.000 claims abstract description 11
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 10
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 10
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 10
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 10
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 10
- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract description 9
- 240000006509 Gynostemma pentaphyllum Species 0.000 claims abstract description 8
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 claims abstract description 8
- 241000234435 Lilium Species 0.000 claims abstract description 8
- 241000522254 Cassia Species 0.000 claims abstract description 7
- 244000241872 Lycium chinense Species 0.000 claims abstract description 7
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 7
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 7
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 7
- 235000019713 millet Nutrition 0.000 claims abstract description 7
- 210000000582 semen Anatomy 0.000 claims abstract description 7
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 6
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000005516 engineering process Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 4
- 238000007873 sieving Methods 0.000 claims description 3
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 3
- 241000219780 Pueraria Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 5
- 210000001508 eye Anatomy 0.000 description 4
- 230000004438 eyesight Effects 0.000 description 3
- 235000002710 Ilex cornuta Nutrition 0.000 description 2
- 241001310146 Ilex cornuta Species 0.000 description 2
- 244000241838 Lycium barbarum Species 0.000 description 2
- 235000015459 Lycium barbarum Nutrition 0.000 description 2
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 206010034960 Photophobia Diseases 0.000 description 1
- 208000003251 Pruritus Diseases 0.000 description 1
- 244000077233 Vaccinium uliginosum Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000005252 bulbus oculi Anatomy 0.000 description 1
- 230000003130 cardiopathic effect Effects 0.000 description 1
- 230000036996 cardiovascular health Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 210000003792 cranial nerve Anatomy 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000004217 heart function Effects 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000003313 weakening effect Effects 0.000 description 1
- 208000005494 xerophthalmia Diseases 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of herbal cuisine with effect of nourishing the liver to improve visual acuity, belong to field of food, composition of raw materials includes 17 20 parts of millet, 78 parts of lily, 10 12 parts of jujube, 25 30 parts of the fruit of Chinese wolfberry, 14 16 parts of Semen sesami nigrum, 56 parts of Chinese yam rhizome, 0.8 1.5 parts of Chinese cassia tree, 34 parts of blueberry, 34 parts of the root of kudzu vine, 56 parts of gynostemma pentaphylla.The present invention is a kind of health-preserving medicated foods, with the effect nourished the liver to improve visual acuity.
Description
Technical field
The present invention relates to a kind of herbal cuisine with effect of nourishing the liver to improve visual acuity, belong to field of food.
Background technology
With the development of science and technology, computer turn into live and work in most common, the most frequently used thing, many working clans or
Student's a whole day all facing to computer, but if things go on like this can harmful to human health, us are the most directly injured
Eyes, easily form xerophthalmia, and dry and astringent, the easy tired, eye of eyes can be caused to itch, have foreign body sensation, pain burning heat sensation, secretion to stick
Thick, afraid of the wind, photophobia, stimulate very sensitive to external world.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of herbal cuisine with effect of nourishing the liver to improve visual acuity.
To achieve the above object, the invention provides a kind of herbal cuisine with effect of nourishing the liver to improve visual acuity, composition of raw materials includes small
17-20 parts of rice, 7-8 parts of lily, 10-12 parts of jujube, 25-30 parts of the fruit of Chinese wolfberry, 14-16 parts of Semen sesami nigrum, 5-6 parts of Chinese yam rhizome, Chinese cassia tree
0.8-1.5 parts, 3-4 parts of blueberry, 3-4 parts of the root of kudzu vine, 5-6 parts of gynostemma pentaphylla.
A kind of herbal cuisine preparation method with effect of nourishing the liver to improve visual acuity, comprises the following steps：
(1) broken into after 17-20 parts of low temperature of millet are bakeed powdered；
(2) by 5-6 parts of gynostemma pentaphylla and 25-30 parts of the fruit of Chinese wolfberry, 14-16 parts of Semen sesami nigrum, 7-8 parts of lily, Chinese cassia tree 0.8-1.5
Part, 3-4 parts of the root of kudzu vine are purified to powdered；
(3) 10-12 parts of jujube, 5-6 parts of Chinese yam rhizome, 3-4 parts of blueberry are frozen into powdered；
(4) powder of the step (1) into step (3) is well mixed, and 500 mesh of sieving obtain the first mixture；
(5) the first mixture in step (4), which dissolves in, is uniformly mixing to obtain finished product in hot water.
Preferably, into powdered after jujube, Chinese yam rhizome, blueberry are handled with vacuum freeze drying technology described in step (3).
Preferably, the weight proportion of the first mixture and hot water in step (5) is 1:2.5-1:3.5.
Preferably, the hot water temperature in step (5) is at least 85 DEG C.
Blueberry can effectively reduce cholesterol, and atherosclerosis promotes cardiovascular health；Have enhancing cardiac function,
Pre- anti-cancer and cardiopathic effect, can prevent cranial nerve aging, strengthen mental；Eyesight can be strengthened, mitigate eyeball fatigue；Chinese holly
Matrimony vine has effects that to clear liver and improve vision and ease constipation, can improve eyes swell and ache, red red many tears, prevent eyesight from weakening.The present invention will tool
There are the blueberry of medical value, the fruit of Chinese wolfberry and add the materials such as millet, lily, gynostemma pentaphylla, Chinese yam rhizome to break into powder-mixed, powder
The food materials of shape are easily digested and assimilated, and resulting composition herbal cuisine plays the role of significantly to nourish the liver to improve visual acuity.
The beneficial effects of the invention are as follows：The present invention is a kind of health-preserving medicated foods, with the effect nourished the liver to improve visual acuity.
Embodiment
With reference to embodiment, the invention will be further described：
A kind of herbal cuisine with effect of nourishing the liver to improve visual acuity, composition of raw materials includes millet 18.5g, lily 7.5g, jujube 11g, Chinese holly
Matrimony vine 28g, Semen sesami nigrum 15g, Chinese yam rhizome 5.6g, Chinese cassia tree 1.3g, blueberry 3.75g, root of kudzu vine 3.75g, gynostemma pentaphylla 5.6g.
A kind of herbal cuisine preparation method with effect of nourishing the liver to improve visual acuity comprises the following steps：
(1) broken into after millet 18.5g low temperature is bakeed powdered；
(2) gynostemma pentaphylla 5.6g and fruit of Chinese wolfberry 28g, Semen sesami nigrum 15g, lily 7.5g, Chinese cassia tree 1.3g, root of kudzu vine 3.75g are purified
Into powdered；
(3) into powdered after jujube 11g, Chinese yam rhizome 5.6g, blueberry 3.75g being handled with vacuum freeze drying technology；
(4) powder of the step (1) into step (3) is well mixed, and 500 mesh of sieving obtain the first mixture；
(5) the first mixture in step (4) is according to 1:3 weight proportion is added in 90 DEG C of hot water and stirred
To finished product.
Preferred embodiment of the invention described in detail above.It should be appreciated that one of ordinary skill in the art without
Need creative work just can make many modifications and variations according to the design of the present invention.Therefore, all technologies in the art
Personnel are available by logical analysis, reasoning, or a limited experiment on the basis of existing technology under this invention's idea
Technical scheme, all should be in the protection domain being defined in the patent claims.
Claims (5)
1. a kind of herbal cuisine with effect of nourishing the liver to improve visual acuity, it is characterised in that：Composition of raw materials includes 17-20 parts of millet, lily 7-8
Part, 10-12 parts of jujube, 25-30 parts of the fruit of Chinese wolfberry, 14-16 parts of Semen sesami nigrum, 5-6 parts of Chinese yam rhizome, 0.8-1.5 parts of Chinese cassia tree, blueberry 3-4
Part, 3-4 parts of the root of kudzu vine, 5-6 parts of gynostemma pentaphylla.
2. a kind of herbal cuisine preparation method with effect of nourishing the liver to improve visual acuity, it is characterised in that comprise the following steps：
(1) broken into after 17-20 parts of low temperature of millet are bakeed powdered；
(2) by 5-6 parts of gynostemma pentaphylla and 25-30 parts of the fruit of Chinese wolfberry, 14-16 parts of Semen sesami nigrum, 7-8 parts of lily, 0.8-1.5 parts of Chinese cassia tree, Pueraria lobota
3-4 parts of root is purified to powdered；
(3) 10-12 parts of jujube, 5-6 parts of Chinese yam rhizome, 3-4 parts of blueberry are frozen into powdered；
(4) powder of the step (1) into step (3) is well mixed, and 500 mesh of sieving obtain the first mixture；
(5) the first mixture in step (4), which dissolves in, is uniformly mixing to obtain finished product in hot water.
3. it is a kind of with the herbal cuisine preparation method nourished the liver to improve visual acuity as claimed in claim 2, it is characterised in that：Described in step (3)
Jujube, Chinese yam rhizome, blueberry handled with vacuum freeze drying technology after into powdered.
4. it is a kind of with the herbal cuisine preparation method nourished the liver to improve visual acuity as claimed in claim 2, it is characterised in that：In step (5)
The weight proportion of one mixture and hot water is 1:2.5-1:3.5.
5. it is a kind of with the herbal cuisine preparation method nourished the liver to improve visual acuity as described in Claims 2 or 3 or 4, it is characterised in that：Step (5)
In hot water temperature be at least 85 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710452779.4A CN107307276A (en) | 2017-06-15 | 2017-06-15 | A kind of herbal cuisine with effect of nourishing the liver to improve visual acuity |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710452779.4A CN107307276A (en) | 2017-06-15 | 2017-06-15 | A kind of herbal cuisine with effect of nourishing the liver to improve visual acuity |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107307276A true CN107307276A (en) | 2017-11-03 |
Family
ID=60181842
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710452779.4A Pending CN107307276A (en) | 2017-06-15 | 2017-06-15 | A kind of herbal cuisine with effect of nourishing the liver to improve visual acuity |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107307276A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740887A (en) * | 2018-06-05 | 2018-11-06 | 河北晟和生物科技有限公司 | It is a kind of to prevent children's myopia, near-sighted health food and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101209096A (en) * | 2006-12-31 | 2008-07-02 | 中国科学院过程工程研究所 | Edible porridge and preparation method thereof |
| CN105831575A (en) * | 2016-04-18 | 2016-08-10 | 青岛海澄知识产权事务有限公司 | Preparation method of porridge capable of nourishing liver and improving eyesight |
-
2017
- 2017-06-15 CN CN201710452779.4A patent/CN107307276A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101209096A (en) * | 2006-12-31 | 2008-07-02 | 中国科学院过程工程研究所 | Edible porridge and preparation method thereof |
| CN105831575A (en) * | 2016-04-18 | 2016-08-10 | 青岛海澄知识产权事务有限公司 | Preparation method of porridge capable of nourishing liver and improving eyesight |
Non-Patent Citations (1)
| Title |
|---|
| 丁湖广: "《乡镇致富项目技术手册》", 30 September 2004, 金盾出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740887A (en) * | 2018-06-05 | 2018-11-06 | 河北晟和生物科技有限公司 | It is a kind of to prevent children's myopia, near-sighted health food and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108041242A (en) | A kind of blueberry lutein ester piece | |
| CN104472641A (en) | Fructus cannabis protein biscuit and preparation method thereof | |
| CN103932059A (en) | Preparation method of moxa leaf glutinous rice cake | |
| CN104605123A (en) | Mango-taste high-calcium soft candy and preparation method thereof | |
| CN104305376A (en) | Sesame blueberry spleen tonifying paste and preparation method thereof | |
| CN107307276A (en) | A kind of herbal cuisine with effect of nourishing the liver to improve visual acuity | |
| CN106690220A (en) | Sesame paste product and preparation method thereof | |
| CN104782949A (en) | Traditional Chinese herbal medicine pig feed for improving anti-disease property and preparation method of traditional Chinese herbal medicine pig feed | |
| CN104222853A (en) | Snow pear lung-moistening health rice and preparation method thereof | |
| CN103919003B (en) | A kind of cake with anti-fatigue effect | |
| CN103461434A (en) | Kelp blood pressure reduction cake and production method thereof | |
| CN104305209A (en) | Blood-enriching beautifying porridge and preparing method thereof | |
| CN104286246A (en) | Wild health-preserving tea and preparation method thereof | |
| CN104126720A (en) | Qi invigorating and blood replenishing lotus rhizome pie and preparation method thereof | |
| CN104095229B (en) | A kind of pawpaw face-nourishing health-care powder and preparation method thereof | |
| CN104605116A (en) | Peanut-flavored high-calcium soft candy and preparation method thereof | |
| CN103652575A (en) | Black rice soybean milk for nourishing yin and tonifying kidney, and preparation method of black rice soybean milk | |
| CN110314114A (en) | A kind of beautiful ocular fluid | |
| CN103815257A (en) | Chicken bone-flavor glutinous rice flour and preparation method thereof | |
| CN109619479A (en) | A kind of haw products and preparation method thereof with alleviation visual fatigue | |
| CN102972769A (en) | Brain-refreshing health-care food | |
| CN103652902B (en) | Cordyceps sinensis, fructus lycii and Chinese yam chewing tablet and preparation method thereof | |
| CN104381799A (en) | Low-sugar beauty-maintaining porridge and preparation method thereof | |
| CN102430060A (en) | Cold and hot temperature difference method for processing tall gastrodia tuber | |
| CN107773690A (en) | Corn stigma fruit of Chinese wolfberry freshwater mussel meat |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171103 |