Wheat germ compound protein milk for improving immunity and strengthening memory function

Abstract

The invention discloses wheat germ compound protein milk, relates to the field of novel functional intensified nutrition food, and is characterized in that (1) the compound protein milk has explicit health-care function; (2) the compound protein milk contains certain effective constituents; (3) effective constituents stably exist in food; (4) the compound protein milk has effective intake after being eaten; (5) the compound protein milk has high reliability; and (6) the compound protein milk can be accepted by consumers as food. The compound protein milk comprises the following components in weight percent: 1-15% of wheat germ, 0.5-3.8% of vegetable protein, 0.5-55% of animal protein, 2-18% of carbohydrate, 0.3-1.5% of emulsifier and 0.001-0.005% of sweetener. As wheat germ components canbe easily oxidized in flour, the flour can not be preserved normally, so that wheat germ is firstly cut off in wheat grain in the process of flour milling. Long-term consumption of the flour can causeimbalance of nutrition and the occurrence of premature aging and various diseases. Based on the reason, the functional wheat germ compound protein milk is invented, which is beneficial for people toimprove immunity function, recuperate, be far away from sub-health, and ensure that the life quality becomes more rich and colorful.

Description

technical field [0001] The invention relates to the field of a novel functional nutrition-fortified food, which is characterized in that: (1) it has a definite health care function; (2) it contains certain active ingredients; (3) the active ingredients exist stably in the food; (4) ) is effective for ingestion after eating; (5) high in safety; (6) acceptable to consumers as food. Background technique [0002] As early as April 2001, it was reported at the China Sub-health Symposium held in Beijing that at that time, about 15% of the population in China were truly healthy, 15% were in a state of disease, and the remaining 70% were in sub-health status. health status. They do not have diseases or defects in organs, tissues, or functions, but they often feel unwell, fatigued, unresponsive, decreased vitality, decreased responsiveness, etc., especially after middle age. Due to the gradual weakening of the heart, kidney, lung, brain, etc. and immunity, the pumping function of t...

AI Technical Summary

Problems solved by technology

People eat this kind of flour for a long time, which will lead to malnutrition, premature aging and various diseases.