Nutritive composition with iron replenishing function and preparation method thereof

A nutritional composition and functional technology, which is applied in the field of nutritional compositions with iron supplementation function and the preparation thereof, and achieves the effects of strict selection of materials, high absorption rate and strong operability

Inactive Publication Date: 2009-03-11
TAIXIANG GRP TECH DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Organically combine iron with daily edible substances to form a nutritional composition with blood-enriching effec

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A nutritional composition with the function of supplementing iron, comprising 40% of wheat germ powder, 10% of bamboo shoots, 14% of poultry eggs, 8% of walnut kernels, 2.45% of kelp, 8% of carrots, 8% of fungus, 8% of dates, heme Iron 0.01%, salt 1.49%, spice 0.05%.

[0019] Preparation:

[0020] a. Select wheat germ, walnut kernels, kelp, fungus, bamboo shoots, jujubes, and carrots, wash them respectively, dry them, and then grind them into powder, the fineness of which is controlled at 60-100 mesh;

[0021] b. Select fresh poultry eggs, sterilize and wash them, beat them, take egg whites and egg yolks and stir evenly to form egg liquid, put them in a drying box, heat and sterilize them at 100-150°C for 20-40 minutes, and then Lower the temperature to 60-70°C and dry it, then grind it into powder, and the fineness is controlled at 60-100 mesh;

[0022] c. Weigh the above-mentioned selected and processed raw materials, and the percentages by weight are: wheat germ po...

Embodiment 2

[0025] A nutritional composition with the function of supplementing iron, comprising 50% of wheat germ powder, 20% of bamboo shoots, 15% of poultry eggs, 2% of walnut kernels, 2% of kelp, 2% of carrots, 2% of fungus, 5% of dates, and heme Iron 0.01%, salt 0.99%, sugar 1%.

[0026] Preparation:

[0027] a. Select wheat germ, walnut kernels, kelp, fungus, bamboo shoots, jujubes, and carrots, wash them respectively, dry them, and then grind them into powder, the fineness of which is controlled at 60-100 mesh;

[0028] b. Select fresh poultry eggs, sterilize and wash them, beat them, take egg whites and egg yolks and stir evenly to form egg liquid, put them in a drying box, heat and sterilize them at 100-150°C for 20-40 minutes, and then Lower the temperature to 60-70°C and dry it, then grind it into powder, and the fineness is controlled at 60-100 mesh;

[0029] c. Weigh the above-mentioned selected and processed raw materials, and the percentages by weight are: 50% of wheat ge...

Embodiment 3

[0032] A nutritional composition with the function of supplementing iron, which consists of 45% of wheat germ powder, 13% of bamboo shoots, 10% of poultry eggs, 6% of walnut kernels, 8% of kelp, 6% of carrots, 6% of fungus, 3.12% of dates, and heme Iron 0.12%, sugar 1.76%, spice 1%.

[0033] Preparation:

[0034] a. Select wheat germ, walnut kernels, kelp, fungus, bamboo shoots, jujubes, and carrots, wash them respectively, dry them, and then grind them into powder, the fineness of which is controlled at 60-100 mesh;

[0035] b. Select fresh poultry eggs, sterilize and wash them, beat them, take egg whites and egg yolks and stir evenly to form egg liquid, put them in a drying box, heat and sterilize them at 100-150°C for 20-40 minutes, and then Lower the temperature to 60-70°C and dry it, then grind it into powder, and the fineness is controlled at 60-100 mesh;

[0036] c. Weigh the above-mentioned selected and processed raw materials, and the percentages by weight are: whea...

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PUM

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Abstract

The invention relates to a nutrition composition with the function of supplementing iron and a preparation method thereof. The nutrition composition comprises the following powder components by weight percentages: 40-50% of wheat germ powder, 10-20% of bamboo shoot, 2-8% of walnut kernel, 2-8% of kelp, 2-8% of carrot, 2-8% of dried edible fungus and 2-8% of jujube, which are mixed with 5-15% of poultry eggs that are sterilized, dried and made into powder to obtain a mixture, the mixture is added with 1-3% of a flavoring agent for cooking, and then added with 0.01-0.125% of chalybeate heme iron, evenly mixed, packaged and sterilized to obtain the finished product. The heme iron contained in the nutrition composition is directly absorbed by intestinal mucosal cells, and has high absorptivity. The nutrition composition is made from natural raw materials, contains various nutritive materials essential to human body, and can consciously supplement iron while eating. The preparation method of the nutrition composition has the advantages of precise selection of raw materials, scientific formula, reasonable process and high operability.

Description

technical field [0001] The invention relates to a nutritional food material, a food and a preparation method thereof, in particular to a nutritional composition with the function of iron supplementation and a preparation method thereof. Background technique [0002] As we all know, iron deficiency anemia is the most common malnutrition disease in the world today, and it is also a common nutritional problem in our country. It has become one of the top ten risk factors threatening human health. Iron is an essential element for the synthesis of hemoglobin in the human body. Iron deficiency can lead to many diseases, especially the reduction of hemoglobin activity, hindering the metabolism of oxygen, and then affecting the body's immunity. Traditional blood and iron supplement products include donkey-hide gelatin Chinese herbal medicine products and western medicine products synthesized through chemical reactions using ferrous sulfate, ferrous lactate, porphyrin iron and other c...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/304A23L1/172A23L1/212A23L1/32A23L1/36A23L1/337A23L1/28A61K36/899A61P3/04A61P7/00A61P7/06A23L31/00A23L33/165
Inventor 于玲刘扬瑞刘虹
Owner TAIXIANG GRP TECH DEV
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