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CN111990572A - Preparation method of microbial traditional Chinese medicine blood pressure-reducing beverage - Google Patents

Preparation method of microbial traditional Chinese medicine blood pressure-reducing beverage Download PDF

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Publication number
CN111990572A
CN111990572A CN202010915408.7A CN202010915408A CN111990572A CN 111990572 A CN111990572 A CN 111990572A CN 202010915408 A CN202010915408 A CN 202010915408A CN 111990572 A CN111990572 A CN 111990572A
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paper mulberry
blood pressure
roots
hybrid
chinese medicine
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徐纯范
项茂校
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    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
    • A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
    • 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
    • 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
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/123—Bulgaricus
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/51—Bifidobacterium

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Water Supply & Treatment (AREA)
  • Mycology (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention discloses a preparation method of a microbial traditional Chinese medicine blood pressure-reducing beverage, and belongs to the technical field of health-care beverages. A preparation method of a microbial traditional Chinese medicine blood pressure reducing beverage comprises the steps of raw material pretreatment, raw material mixing, soaking extraction, auxiliary materials, blending, microbial fermentation, filling and the like to prepare the finished product blood pressure reducing beverage, the final prepared blood pressure reducing beverage has the effects of reducing blood pressure and blood fat through the matched use of a paper mulberry or a hybrid paper mulberry, liquorice and scutellaria baicalensis, and the beverage has rich nutritive value and small side effect on a human body, is beneficial to improving the health of the human body, has excellent taste and is suitable for industrial production by being matched with microbial fermentation.

Description

Preparation method of microbial traditional Chinese medicine blood pressure-reducing beverage
Technical Field
The invention relates to the technical field of health-care drinks, in particular to a preparation method of a microorganism traditional Chinese medicine blood pressure-reducing drink.
Background
The beverage is an important component for the life consumption of modern people. At present, carbonated beverages, fruit juice beverages and functional beverages are taken as main beverage markets in China, the requirements of consumers are met to a certain extent, but with the development of economy and the improvement of the living standard of people, particularly with the acceleration of life rhythm and the increase of life pressure, the beverage market structure is obviously changed, the originally advocated carbonated beverages are gradually reduced in fever, and people begin to make a selection on the beverages to give higher requirements from nutrition and taste to the health care function and the auxiliary treatment function of the beverages. Therefore, health drinks have rapidly grown and become a new leading force in the market. However, the existing health-care beverage has the problems of single product type, low functional active ingredients, insignificant health-care effect, incapability of meeting the requirements of different consumer groups and the like. Therefore, the development of a pure natural health-care beverage with health-care function and good mouthfeel is a very meaningful work.
The Chinese herbal medicines are treasure in the traditional culture of China, and practice proves that the Chinese herbal medicines have the effects of promoting metabolism, improving blood circulation, reducing blood pressure and blood fat, promoting blood circulation to expel wind, tonifying liver and kidney, clearing heat and removing blood stasis, moistening lung and relieving cough, increasing blood vessel elasticity, soothing liver and regulating qi, relieving depression and removing stasis, tranquilizing and allaying excitement, relieving spasm and pain, clearing heat and removing dampness, nourishing yin and lowering fire, nourishing heart and arresting sweating, promoting the production of body fluid to quench thirst, reinforcing kidney and strengthening liver, strengthening spleen and harmonizing stomach and. Therefore, the application of the Chinese herbal medicines to the health-care beverage has very important significance for improving the quality of life of the nation and ensuring the safety of life, but the traditional Chinese herbal medicine beverage for reducing blood pressure does not realize large-scale and industrialization at present, and has the main problems of unreasonable compatibility of the Chinese herbal medicines, low extraction rate of functional components, difficult industrial production, poor efficacy and poor taste.
Disclosure of Invention
1. Technical problem to be solved
Aiming at the problems in the prior art, the invention aims to provide a preparation method of a microbial traditional Chinese medicine blood pressure reducing beverage, which can be used by matching paper mulberry or hybrid paper mulberry, liquorice and scutellaria baicalensis, so that the finally prepared blood pressure reducing beverage has the effects of reducing blood pressure and blood fat, and is matched with microbial fermentation, so that the beverage has rich nutritive value, small side effect on a human body, is beneficial to improving the health of the human body, has excellent taste and is suitable for industrial production.
2. Technical scheme
In order to solve the above problems, the present invention adopts the following technical solutions.
A preparation method of a microorganism traditional Chinese medicine blood pressure lowering beverage comprises the following steps:
step one, raw material pretreatment, namely respectively collecting roots, stems and leaves of paper mulberry or hybrid paper mulberry, collecting licorice roots and scutellaria roots, and sequentially carrying out cleaning, draining, slicing, stir-frying and drying treatment;
step two, mixing the raw materials, namely putting the paper mulberry material, the liquorice material and the scutellaria baicalensis material which are dried in the step one into a grinder for grinding operation, filtering and uniformly mixing to obtain a mixed raw material;
step three, soaking and extracting, namely putting the mixed raw materials into an extraction tank, adding water, soaking and extracting, filtering to obtain an extracting solution, and adding the balance of water to a constant volume;
step four, adding auxiliary materials, namely adding water to the food additive to dissolve the food additive to obtain auxiliary material liquid;
step five, blending, namely adding the extracting solution obtained in the step three and the auxiliary material solution obtained in the step four into a blending tank for uniform mixing, and adding water to a constant volume to obtain blended mixed solution;
step six, microbial fermentation, namely respectively putting the mixed liquor obtained in the step five, bifidobacterium, lactobacillus bulgaricus and bacillus coagulans into a fermentation tank for fermentation treatment to obtain fermentation liquor;
and seventhly, filling, namely filtering the fermentation liquor obtained in the step six, and filling under an aseptic condition to obtain the finished product of the blood pressure lowering beverage.
Further, in the first step, the roots, stems and leaves of the broussonetia papyrifera or the broussonetia crossbreedlinifera are collected in a mode that the roots, stems and leaves of the broussonetia papyrifera or the broussonetia crossbreedlinifera are picked during the period from frost to winter, and rotten and yellow roots, stems and leaves are removed; the liquorice root is collected in spring and autumn, and liquorice leaves and rotten liquorice roots are removed; the collection method of the root of the scutellaria baicalensis in the step one is to collect the scutellaria baicalensis before and after the frost, and remove stem leaves, soil and root hairs.
Further, the root, stem and leaf of the broussonetia papyrifera or the hybrid broussonetia papyrifera, and the licorice root and the scutellaria root in the step one are cut into 0.2-0.4cm round pieces.
Further, the stir-frying mode in the step one is that roots, stems and leaves of the broussonetia papyrifera or the hybrid broussonetia papyrifera, and the liquorice root and the scutellaria baicalensis root are respectively put into a high-temperature pot for stir-frying; the leaves of the paper mulberry or the hybrid paper mulberry are stir-fried and kneaded during the stir-frying process.
Further, the stir-frying time of the roots, the licorice roots and the scutellaria roots of the paper mulberry or the hybrid paper mulberry is longer than that of the stems of the paper mulberry or the hybrid paper mulberry, the stir-frying time of the stems of the paper mulberry or the hybrid paper mulberry is longer than that of the leaves of the paper mulberry or the hybrid paper mulberry, and the stir-frying time is in direct proportion to the hardness of the roots.
Further, the drying temperature in the step one is 50-70 ℃, and the drying is carried out while overturning, so that the water content of the root, the stem and the leaf of the final paper mulberry or the hybrid paper mulberry and the liquorice root and the scutellaria root is 14-18%, and the drying efficiency is better by overturning the root, the stem and the leaf of the paper mulberry or the hybrid paper mulberry and the liquorice root and the scutellaria root while drying.
Further, the filtration in the second step and the filtration in the seventh step are respectively carried out through 60-80 meshes of filter cloth and 0.005-0.01mm of microporous membrane, the crushed paper mulberry material, the licorice material and the scutellaria baicalensis material are primarily filtered to remove large particle impurities possibly contained in the materials, and small particle impurities possibly contained in the fermentation liquor are removed when the fermentation liquor is subjected to high-grade filtration, so that the prepared finished product plant beverage is not easy to contain more impurities, and is beneficial to human bodies to eat.
Furthermore, the food additive in the fourth step is xylitol which is a natural and healthy sweetener, so that the sweetness and the taste of the finished product of the blood pressure reducing beverage are improved, and the human health is not easily influenced.
3. Advantageous effects
Compared with the prior art, the invention has the advantages that:
(1) the scheme can be used by matching the paper mulberry or the hybrid paper mulberry, the liquorice and the radix scutellariae, so that the finally prepared blood pressure reducing beverage has the effects of reducing blood pressure and blood fat, and has rich nutritive value by matching with microbial fermentation, small side effect on human body, contribution to improving human health, excellent taste and suitability for industrial production.
(2) Through carrying out primary and advanced double filtration to the drink, remove the impurity or the bacterium that probably contain in the drink, and then make the human body more safe health when drinking the drink.
(3) Xylitol is used as a food additive, and is a natural and healthy sweetener, so that the xylitol is more beneficial to human health.
(4) The broussonetia papyrifera or hybrid broussonetia papyrifera, liquorice and scutellaria baicalensis adopted by the scheme are easy to collect, relatively low in price, simple in production and processing technology and suitable for large-scale production.
Drawings
FIG. 1 is a principal flow diagram of the present invention;
fig. 2 is a schematic view of a drinking method of the blood pressure lowering beverage of the present invention.
Detailed Description
The drawings in the embodiments of the invention will be combined; the technical scheme in the embodiment of the invention is clearly and completely described; obviously; the described embodiments are only some of the embodiments of the invention; but not all embodiments, are based on the embodiments of the invention; all other embodiments obtained by a person skilled in the art without making any inventive step; all fall within the scope of protection of the present invention.
Referring to fig. 1-2, a method for preparing a microbial traditional Chinese medicine blood pressure-lowering beverage comprises the following steps:
step one, raw material pretreatment, namely respectively collecting roots, stems and leaves of paper mulberry or hybrid paper mulberry, collecting licorice roots and scutellaria roots, and sequentially carrying out cleaning, draining, slicing, stir-frying and drying treatment;
step two, mixing the raw materials, namely putting the paper mulberry material, the liquorice material and the scutellaria baicalensis material which are dried in the step one into a grinder for grinding operation, filtering and uniformly mixing to obtain a mixed raw material;
step three, soaking and extracting, namely putting the mixed raw materials into an extraction tank, adding water, soaking and extracting, filtering to obtain an extracting solution, and adding the balance of water to a constant volume;
step four, adding auxiliary materials, namely adding water to the food additive to dissolve the food additive to obtain auxiliary material liquid;
step five, blending, namely adding the extracting solution obtained in the step three and the auxiliary material solution obtained in the step four into a blending tank for uniform mixing, and adding water to a constant volume to obtain blended mixed solution;
step six, microbial fermentation, namely respectively putting the mixed liquor obtained in the step five, bifidobacterium, lactobacillus bulgaricus and bacillus coagulans into a fermentation tank for fermentation treatment to obtain fermentation liquor;
and seventhly, filling, namely filtering the fermentation liquor obtained in the step six, and filling under an aseptic condition to obtain the finished product of the blood pressure reducing beverage (the shelf life of the finished product of the blood pressure reducing beverage is twenty-four months).
Collecting roots, stems and leaves of the broussonetia papyrifera or the hybrid broussonetia papyrifera in a mode that the roots, stems and leaves of the broussonetia papyrifera or the hybrid broussonetia papyrifera are picked in the period from frost to the season of winter, and rotten and yellowed roots, stems and leaves are removed; the method for collecting the licorice roots in the first step is that the licorice roots are picked in spring and autumn, and licorice leaves and rotten licorice roots are removed; firstly, the collection mode of the root of the scutellaria baicalensis is to collect the scutellaria baicalensis before and after the frost and remove stem leaves, soil and root hairs.
In the first step, the root, stem and leaf of paper mulberry or hybrid paper mulberry, and the sliced licorice root and radix Scutellariae root are 0.2-0.4cm round pieces.
The stir-frying mode in the step one is that roots, stems and leaves of the broussonetia papyrifera or the hybrid broussonetia papyrifera, and the liquorice root and the scutellaria root are respectively put into a high-temperature pot for stir-frying; the leaves of the paper mulberry or the hybrid paper mulberry are stir-fried and kneaded during the stir-frying process.
The stir-frying time of the roots, the licorice roots and the scutellaria roots of the paper mulberry or the hybrid paper mulberry is longer than that of the stems of the paper mulberry or the hybrid paper mulberry, the stir-frying time of the stems of the paper mulberry or the hybrid paper mulberry is longer than that of the leaves of the paper mulberry or the hybrid paper mulberry, the stir-frying time is in direct proportion to the hardness of the roots, the hardness of the roots, the licorice roots and the scutellaria roots of the paper mulberry or the hybrid paper mulberry is larger than that of the stems of the paper mulberry or the hybrid paper mulberry, the hardness of the stems of the paper mulberry or the hybrid paper mulberry is larger than that of the leaves of the paper mulberry or the hybrid paper mulberry, so that the stir-frying time of the roots, the licorice roots and the scutellaria roots of the paper mulberry or the hybrid paper mulberry is longer than that of the stems of the paper mulberry or the hybrid paper mulberry, and the stir-frying time of the stems of the paper mulberry or the hybrid paper mulberry is longer than that of the leaves.
The drying temperature in the first step is 50-70 deg.C, and drying while turning over to make the water content of the root, stem and leaf of the final paper mulberry or hybrid paper mulberry, and the Glycyrrhrizae radix and Scutellariae radix be 14-18%.
Filtering in the second step and filtering in the seventh step through 60-80 mesh filter cloth and 0.005-0.01mm microporous membrane respectively, primarily filtering the crushed paper mulberry material, licorice material and scutellaria material to remove large particle impurities possibly contained in the materials, and removing small particle impurities possibly contained in the fermentation liquor when performing high-grade filtration on the fermentation liquor, so that the prepared finished plant beverage is not easy to contain more impurities, thereby being beneficial to human body eating.
The food additive in the fourth step is xylitol which is a natural and healthy sweetener, so that the sweetness taste of the finished product of the blood pressure reducing beverage is improved, and the human health is not easily influenced.
The paper mulberry or the hybrid paper mulberry is a good economic crop, contains high-quality protein and a plurality of amino acids, especially contains a pressure-reducing substance Y-amino-acid, and rich elements such as calcium, iron, zinc, selenium, manganese and the like, and flowers, fruits, seeds, leaves, branches and roots of the paper mulberry all contain certain physiological active substances, have rich chemical components and various biological activities, have high nutritional value and medicinal value, and have the effects of reducing blood pressure and blood fat while improving the health of a human body.
The licorice has the effects of promoting digestion and reducing blood fat, and the licorice is added into the blood pressure reducing beverage to help to enhance the efficacy of the paper mulberry or the hybrid paper mulberry and the scutellaria.
The astragalus has the effects of clearing heat and reducing internal heat, so that the human body has better comfort when drinking the blood pressure reducing drink, and the common constipation symptom of patients with hypertension and hyperlipidemia can be relieved.
The bifidobacteria is an important beneficial microorganism in intestinal tracts, has multiple important physiological functions of biological barrier, nutrition, anti-tumor, immunity enhancement, gastrointestinal tract function improvement, aging resistance and the like on human health, can generate lactic acid and acetic acid after being fermented in the human intestines, can improve the utilization rate of mineral elements such as calcium and iron of organisms, promotes the absorption of iron and vitamin D, and has important nutrition for human bodies.
The lactobacillus bulgaricus is added to improve the nutrient components of the blood pressure lowering beverage, inhibit harmful bacteria and toxic substances, protect human health, and reduce cholesterol in blood.
The bacillus coagulans is facultative anaerobe, consumes free oxygen to propagate in the intestinal tract after entering the intestinal tract, is beneficial to the growth of anaerobic microorganism lactobacillus and bifidobacterium breve, thereby regulating the balance of microbial flora in the intestinal tract, improving the immunity and disease resistance of the organism, reducing the occurrence of intestinal tract diseases, secreting amylase and protease in the process of propagating the intestinal tract, and promoting the digestion and absorption of the organism to nutrient substances.
The blood pressure reducing beverage is suitable for middle-aged and elderly people with hypertension to drink, the drinking method is three times a day, 50-100ml each time, 100ml with high severe hypertension and 50ml with moderate and mild severe hypertension, and the beverage is matched with a measuring cup for use when being drunk.
The drinking of the special high-pressure people is stopped after one month, the blood pressure is recovered to the normal level in three months generally, the blood pressure is consolidated in three months, the drinking of the special high-pressure people is stopped in half a month, and the blood pressure is recovered to the normal level in three months continuously.
The drink disclosed by the invention is discovered through random drinking of 200 people (all members of the applicant company also drink), the hypertension crowd has obvious effects of reducing blood pressure and blood fat after drinking for about three months (175 cases), has the effects of reducing and improving immunity, improving intestines and stomach and the like (18 cases), and is excellent in taste (7 cases).
The finally prepared blood pressure reducing beverage has the effects of reducing blood pressure and blood fat by matching the paper mulberry or the hybrid paper mulberry, the liquorice and the scutellaria baicalensis, and has rich nutritive value, small side effect on a human body, contribution to improving the health of the human body, excellent taste and suitability for industrial production by matching with microbial fermentation.
The above; but are merely preferred embodiments of the invention; the scope of the invention is not limited thereto; any person skilled in the art is within the technical scope of the present disclosure; the technical scheme and the improved concept of the invention are equally replaced or changed; are intended to be covered by the scope of the present invention.

Claims (8)

1. A preparation method of a microorganism traditional Chinese medicine blood pressure lowering beverage is characterized by comprising the following steps: the method comprises the following steps:
step one, raw material pretreatment, namely respectively collecting roots, stems and leaves of paper mulberry or hybrid paper mulberry, collecting licorice roots and scutellaria roots, and sequentially carrying out cleaning, draining, slicing, stir-frying and drying treatment;
step two, mixing the raw materials, namely putting the paper mulberry material, the liquorice material and the scutellaria baicalensis material which are dried in the step one into a grinder for grinding operation, filtering and uniformly mixing to obtain a mixed raw material;
step three, soaking and extracting, namely putting the mixed raw materials into an extraction tank, adding water, soaking and extracting, filtering to obtain an extracting solution, and adding the balance of water to a constant volume;
step four, adding auxiliary materials, namely adding water to the food additive to dissolve the food additive to obtain auxiliary material liquid;
step five, blending, namely adding the extracting solution obtained in the step three and the auxiliary material solution obtained in the step four into a blending tank for uniform mixing, and adding water to a constant volume to obtain blended mixed solution;
step six, microbial fermentation, namely respectively putting the mixed liquor obtained in the step five, bifidobacterium, lactobacillus bulgaricus and bacillus coagulans into a fermentation tank for fermentation treatment to obtain fermentation liquor;
and seventhly, filling, namely filtering the fermentation liquor obtained in the step six, and filling under an aseptic condition to obtain the finished product of the blood pressure lowering beverage.
2. The preparation method of the microorganism traditional Chinese medicine blood pressure lowering drink according to claim 1, which is characterized by comprising the following steps: collecting roots, stems and leaves of the broussonetia papyrifera or the hybrid broussonetia papyrifera in the first step in a mode that the roots, stems and leaves of the broussonetia papyrifera or the hybrid broussonetia papyrifera are picked in the period from frost to winter, and rotten and yellowed roots, stems and leaves are removed; the liquorice root is collected in spring and autumn, and liquorice leaves and rotten liquorice roots are removed; the collection method of the root of the scutellaria baicalensis in the step one is to collect the scutellaria baicalensis before and after the frost, and remove stem leaves, soil and root hairs.
3. The preparation method of the microorganism traditional Chinese medicine blood pressure lowering drink according to claim 1, which is characterized by comprising the following steps: in the step one, the root, stem and leaf of the paper mulberry or the hybrid paper mulberry, the licorice root and the radix scutellariae are cut into 0.2-0.4cm round pieces.
4. The preparation method of the microorganism traditional Chinese medicine blood pressure lowering drink according to claim 1, which is characterized by comprising the following steps: the stir-frying mode in the step one is to stir-fry roots, stems and leaves of the broussonetia papyrifera or the hybrid broussonetia papyrifera, and the liquorice roots and the scutellaria baicalensis roots in a high-temperature pot respectively; the leaves of the paper mulberry or the hybrid paper mulberry are stir-fried and kneaded during the stir-frying process.
5. The preparation method of the microorganism traditional Chinese medicine blood pressure lowering drink according to claim 1, which is characterized by comprising the following steps: the stir-frying time of the roots, the licorice roots and the scutellaria roots of the paper mulberry or the hybrid paper mulberry is longer than that of the stems of the paper mulberry or the hybrid paper mulberry, and the stir-frying time of the stems of the paper mulberry or the hybrid paper mulberry is longer than that of the leaves of the paper mulberry or the hybrid paper mulberry.
6. The preparation method of the microorganism traditional Chinese medicine blood pressure lowering drink according to claim 1, which is characterized by comprising the following steps: the drying temperature in the step one is 50-70 ℃, and the paper mulberry is dried while turning over, so that the water content of the root, the stem and the leaf of the final paper mulberry or the hybrid paper mulberry, the licorice root and the radix scutellariae is 14-18%.
7. The preparation method of the microorganism traditional Chinese medicine blood pressure lowering drink according to claim 1, which is characterized by comprising the following steps: and filtering in the second step and filtering in the seventh step through 60-80 mesh filter cloth and 0.005-0.01mm microporous membrane respectively.
8. The preparation method of the microorganism traditional Chinese medicine blood pressure lowering drink according to claim 1, which is characterized by comprising the following steps: the food additive in the fourth step is xylitol.
CN202010915408.7A 2020-09-03 2020-09-03 Preparation method of microbial traditional Chinese medicine blood pressure-reducing beverage Pending CN111990572A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN117802011A (en) * 2024-02-29 2024-04-02 微康益生菌(苏州)股份有限公司 Composite probiotics for promoting iron absorption and application thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN117802011A (en) * 2024-02-29 2024-04-02 微康益生菌(苏州)股份有限公司 Composite probiotics for promoting iron absorption and application thereof
CN117802011B (en) * 2024-02-29 2024-05-17 微康益生菌(苏州)股份有限公司 Composite probiotics for promoting iron absorption and application thereof

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