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Food prescription for reducing blood pressure and processing technique thereof

A processing technology and blood pressure lowering technology, which is applied in the direction of pharmaceutical formula, medical preparations containing active ingredients, food preparation, etc., can solve the problems of high product price and singleness, and achieve the effect of simple processing, convenient consumption and scientific formula

Inactive Publication Date: 2009-01-21
刘金忠
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is aimed at the increasing number of hypertensive patients in our country at the present stage, and the characteristics of people's daily diet structure being too simple and refined, and aiming at the many defects of the current health food such as high product prices and so on.

Method used

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  • Food prescription for reducing blood pressure and processing technique thereof

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Comparison scheme
Effect test

Embodiment 1

[0015] First, corn, wheat, oats, mung beans, white cardamom, Polygonum multiflorum, and Pueraria radiata are ground into flour. Wash the celery and mulberry, squeeze the juice, and filter to remove the residue. Leave the water after deslagging for use. Then enter the weighing compatibility process. The above raw materials are weighed and formulated in proportion. Put it into the dough mixer, and then add the improver and emulsifier. Then add celery and mulberry juice and some warm water. Stirring was carried out for 10-20 minutes. Next, wake up for 20-40 minutes. Then start modeling. It can be made into small steamed buns, bread, noodles, dried noodles, small cakes, hair cakes and other dietary foods. It is then cured by steaming or boiling. Cool to room temperature after cooking. After that, it is packaged, sterilized, and boxed and put into storage.

Embodiment 2

[0017] Grind part of the raw materials into flour, mix and knead the dough by weighing and mixing, and add an appropriate amount of improver and emulsifier. After proofing, small steamed buns are made. Each bag is 450 grams and contains 8 small steamed buns. Or make small buns, 450g per bag, 8 inside. Naturally cool to room temperature after cooking. Packing, sealing, sterilization, boxing and storage.

Embodiment 3

[0019] Using the above method, pour the weighed and compatible raw materials into the dough mixer and stir for 10-20 minutes. After 20-40 minutes of proofing, it is then processed into noodles. The finished product does not need to be cooked, it can be directly bagged and sealed, sterilized and put into boxes for storage.

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Abstract

The present invention provides a dietary formulation for lowering blood pressure and a processing technique thereof, relating to the industry of functional health-care food. The present invention utilizes grains and cereals, nuts, dried fruits, common yams, potherbs and innocuous Chinese medicinal herbs and develops a dietary processing method by a scientific prescription on the basis of traditional Chinese health preservation and care theory, and the method achieves the aim of disease prevention and treatment by adjusting the dietary structure of three meals in one day.

Description

technical field [0001] The invention relates to a dietary formula for lowering blood pressure and a processing technology thereof. Involved in the functional health food industry. It is not only the use of whole grains, nuts, dried fruits, yams, wild vegetables and some non-toxic Chinese herbal medicines, according to the traditional Chinese medicine theory of health care, according to the dietary structure of hypertensive people, scientifically prepared the formula of functional dietary food that can lower human blood pressure and its processing method. Background technique [0002] With the improvement of people's living standards in recent years, people pay more and more attention to their health. Therefore, many functional health foods have appeared on the market. Such as CN1457689 dietary fiber composite anthocyanin functional food. Its characteristic is that water-soluble dietary fiber SDF and water-insoluble dietary fiber IBF are mixed in any proportion to form a ...

Claims

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Application Information

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IPC IPC(8): A21D2/36A23L1/29A23L1/10A61K36/9064A61P9/12A23L7/10A23L33/00
Inventor 刘金忠
Owner 刘金忠
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