Application of powder of whole cannabis sativa seeds for preparing function food with adjuvant therapy of lowering blood fat
A technology for functional food and hemp seeds, which is applied to the application field of hemp seed whole powder in the preparation of functional foods that assist in lowering blood lipids, and can solve problems such as no relevant reports on functional effects.
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Embodiment 1
[0044] Prepare hemp seed instant powder according to the following formula:
[0045] Whole hemp seed powder 50-80 parts
[0046] Skimmed milk powder 10-20 parts
[0047] Modified starch 5-10 parts
[0048] Sucrose 0.1~0.5 parts
[0049] Ethyl maltol 0.1~0.5 parts
[0050] Appropriate amount of edible spices
[0051] The above components are accurately weighed, and the hemp seed instant powder health food is prepared through processes such as material selection, material mixing, sub-packaging, bagging, and packaging, and is suitable for people with high blood lipids. How to eat: Take 1-2 bags (about 25-50g) each time, make a paste with warm boiled water and eat directly; it can also be added to porridge, soup, and milk.
Embodiment 2
[0053] Prepare hemp seed nutritional chewable tablet health food according to the following formula:
[0054] Whole hemp seed powder 50-80 parts
[0055] 10-40 servings of whey protein
[0056] Starch 5-10 parts
[0057] Vitamin E 0.5~1.5 parts
[0058] Ferric lactate 0.1~0.5 parts
[0059] Vitamin AD 0.1~0.5 parts
[0060] Lactose 0.1~0.5 parts
[0061] Xylitol 0.1~0.5 part
[0062] Flavoring agent 0.1~0.5 parts
[0063] Magnesium stearate 0.001~0.005 parts
[0064] The above components are accurately weighed, and the hemp seed nutritional chewable tablet (1000mg / tablet) health food is prepared through the processes of material selection, material mixing, granulation, drying, tableting, packaging, etc., and is suitable for people with hyperlipidemia. Edible method: Chewing directly into the mouth.
Embodiment 3
[0066] The hemp seed whole powder is made into the same fineness as the commercially available flour, and added into the commercially available flour in proportion (5-30%) and mixed evenly to obtain the fat-reducing health-care flour.
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