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Haematococcus, smallanthus sonchifolius food and its preparation method

A technology of haematococcus and chrysanthemum, applied in food preparation, food science, application, etc., can solve the problems of poor biological efficacy and safety, difficult extraction, thick cell wall, etc., and achieve improved immunity, long shelf life, conditioning blood effect

Inactive Publication Date: 2011-11-16
NINGBO UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, astaxanthin can be extracted from yeast and Haematococcus pluvialis, and can also be chemically synthesized, but the total amount of yeast carotenoids does not exceed 0.08% of the dry weight, and the cell wall is thick, so it is not easy to extract; Astaxanthin is not only expensive, but also may have pollution and potential hazards, and its biological efficacy and safety are not as good as natural astaxanthin, so people's interest in natural astaxanthin has greatly increased

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: Take an appropriate amount of dried Haematococcus Prototheca and dried inulin and grind them into a particle size of 60-120 mesh Nanohematococcus powder and a particle size of 200-300 mesh inulin powder and inulin by a crushing device. The water content of the powder is 3%, and then take part of the Nanheumococcus powder with a particle size of 60-120 mesh and further pulverize it into a nanohaematococcus powder with a particle size of 1000-3000 mesh through a jet mill, and then take a weight percentage of 5%. Nanohaematococcus powder and 95% of Nanohaematococcus powder are uniformly mixed into Haematococcus powder, and the water content of Haematococcus powder is 1%, and finally prepared Haematococcus powder and inulin powder are weighed The ratio is 60%: 40%, uniformly mixed, and compressed into a sliced ​​jujube health food by a tablet machine.

Embodiment 2

[0022] Embodiment 2: Take an appropriate amount of dried Haematococcus Prototheca and dried inulin and grind them into a particle size of 60-120 mesh Nanohematococcus powder and a particle size of 200-300 mesh inulin powder and inulin by a crushing device. The water content of the powder is 4%, and then take part of the Nanheumococcus powder with a particle size of 60-120 mesh and further pulverize it into a nanohaematococcus powder with a particle size of 1000-3000 mesh through a jet mill, and then take a weight percentage of 10% The Haematococcus powder and 90% of the Nanohaematococcus powder are evenly mixed into the Haematococcus powder, and the water content of the Haematococcus powder is 2%, and finally the prepared Haematococcus powder and Inulin powder are weighed The ratio is 65%: 35%, and the mixture is uniformly mixed, and pressed into a chip-shaped jujube health food by a tablet machine.

Embodiment 3

[0023] Embodiment 3: Take an appropriate amount of dried Haematococcus Prototheca and dried inulin and grind them into a particle size of 60-120 mesh Nanohematococcus powder and a particle size of 200-300 mesh inulin powder and inulin by a crushing device. The water content of the powder is 5%, and then take part of the nanohaematococcus powder with a particle size of 60-120 mesh and further pulverize it into a nanohaematococcus powder with a particle size of 1000-3000 mesh through a jet mill, and then take a weight percentage of 15% The Haematococcus powder and 85% of the Nanohaematococcus powder are evenly mixed into the Haematococcus powder, and the water content of the Haematococcus powder is 3%, and finally the prepared Haematococcus powder and Inulin powder are weighed The ratio is 75%: 25%, uniformly mixed, and compressed into a sliced ​​jujube health food by a tablet machine.

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PUM

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Abstract

The invention discloses a haematococcus, smallanthus sonchifolius food; the food is characterized by composing by mixing 25%-80% of smallanthus sonchifolius powder and 20%-75% of haematococcus active ingredients according to weight percentage; the granule size of the smallanthus sonchifolius powder is 200 to 300 screen meshes, the moisture content is 3%-5%; the invention has the advantages that: because the food contains two ingredients of smallanthus sonchifolius powder and haematococcus active ingredients, the food can condition blood, reduce blood sugar levels, blood-fat and cholesterin, prevent and cure hypertension, diabetes mellitus, and because of the high-efficiency materials like astaxanthin, the food can protect the skin, improve the immunity and restrain cancer, etc, and the mixing of the smallanthus sonchifolius powder and haematococcus powder can cause the nutrient substances to mutually absorb, and fast provide protein nutrition easy for digesting and absorbing, dietary fiber, mineral composition, trace element and other nutriments; the trophic structure is all balanced.

Description

technical field [0001] The invention relates to a food, in particular to a food of Haematococcus and Chrysanthemum yam and a preparation method thereof. Background technique [0002] Juice, also known as Yacon, is rich in water-soluble dietary fiber and fructooligosaccharides, among which water-soluble dietary fiber can promote gastrointestinal peristalsis, laxative, not only can eliminate constipation, but also prevent and treat diarrhea. Fructose oligosaccharides can resist oxidation, eliminate free radicals, improve immunity, have detoxification functions, and can reduce or avoid the occurrence of stones; in addition, chrysanthemum is also rich in minerals and calcium, magnesium, iron, Zinc, potassium, selenium and other trace elements, while the carbohydrates in chrysanthemum potato are rarely absorbed by the body, so it is very suitable for diabetics and dieters. Therefore, the main functions of chrysanthemum are: regulating blood, lowering blood sugar, blood fat and c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/337A23L1/212A23L1/29A23L17/60A23L19/00A23L33/00
Inventor 骆其君严小军黄胜奎陈黎明王瑞陈苏苏徐青山谭应宏
Owner NINGBO UNIV
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