Food additive for adjusting and reducing blood fat and preparation method thereof

A technology for food additives and blood lipids, which is applied in the preparation of the food additives and the food additives for lowering blood lipids, can solve the problems of side effects, unsatisfactory effects of lipid-lowering drugs, and elevated blood lipids, and achieve strong adsorption, easy promotion, The effect of simple production process

Active Publication Date: 2010-04-21
山西纠偏亿民食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Due to dietary deviation, the human body is prone to increase blood lipids, and the lipid-lowering drugs that many patients with hyperlipidemia choose to take are not ideal, and even have side effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Take 30Kg oat bran, 320Kg wheat bran, 10Kg soybean lecithin, 8Kg red bean, 7Kg perilla seed, 8Kg perilla leaf, 8Kg coix seed, 1.3Kg almond, 1.5Kg jujube kernel, 0.5Kg mulberry leaf, 0.4Kg chrysanthemum, 4.5Kg wolfberry, 6Kg papaya, 1Kg dried ginger, 0.2Kg licorice, 0.6Kg fried white lentils, 8Kg fried hawthorn, 0.4Kg fried malt, 2Kg radish, 0.3Kg gallinaceous gold, 0.6Kg yam, 0.4Kg orange peel, Poria cocos 7Kg, Bergamot 1.3Kg, Hemp Seed 8Kg, Lily 1.4Kg, Luo Han Guo 1.6Kg, Yu Liren 1.5Kg, Tartary Buckwheat Shell 0.8Kg, Ginkgo Leaf 6Kg as raw materials.

[0036] Add 5Kg of water and 70g of citric acid to the oat bran, stir evenly, and send it into the extrusion extruder, set the puffing temperature to 180°C, after extrusion, place it in a microwave dryer, set the outlet temperature to 80°C for drying Sterilize, crush and pass through an 80-mesh sieve to obtain oat fiber.

[0037] Add 1600Kg of drinking water at 70°C to wheat bran, mix well, add sulfuric acid to adjust th...

Embodiment 2

[0042]Take 280Kg of oat bran, 80Kg of wheat bran, 50Kg of soybean lecithin, 0.5Kg of red bean, 0.3Kg of perilla seed, 0.4Kg of perilla leaf, 0.4Kg of coix seed, 2Kg of almond, 0.2Kg of jujube kernel, 8Kg of mulberry leaf, and 5Kg of chrysanthemum , wolfberry 0.5Kg, papaya 0.4Kg, dried ginger 0.4Kg, licorice 1.3Kg, fried white lentils 0.8Kg, fried hawthorn 7.2Kg, fried malt 0.6Kg, radish seeds 1.6Kg, gallinaceous gold 1.3Kg, yam 0.6Kg, orange Skin 1Kg, Poria cocos 1.6Kg, Bergamot 0.3Kg, Hemp seed 1Kg, Lily 6Kg, Luo Han Guo 0.4Kg, Yu Liren 5Kg, buckwheat shell 6Kg, Ginkgo biloba 0.4Kg as raw materials.

[0043] Add 90Kg of water to the oat bran, stir evenly, and send it into an extrusion extruder, set the extruding temperature to 220°C, after extruding and extruding, place it in a microwave dryer, set the outlet temperature to 80°C for drying and sterilization, Pass through an 80-mesh sieve after crushing to obtain oat fiber.

[0044] Add 640kg of drinking water at 50°C to whea...

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PUM

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Abstract

The invention discloses a food additive for adjusting and reducing blood fat, which is prepared from oat bran, wheat bran, lecithin, a tartary buckwheat extract, a folium ginkgo extract, red beans, perilla seeds, perilla leaves, coix seeds, almonds, jujube kernels, mulberry leaves, chrysanthemum, Chinese wolfberry, pawpaw, rhizoma zingiberis, liquorice, white hyacinth beans, hawthorn, malt, radish seeds, endothelium corneum gigeriae galli, yam, orange peel, tuckahoe, fingered citron, fructus cannabis,lily, fructus momordicae and brush cherry seeds according to the method of: drying and crushing the oat bran to obtain oat fiber after the oat bran is added with water and is subjected to extrusion expansion treatment; drying and crushing the wheat bran to obtain wheat fiber after the wheat bran is subjected to acid treatment to remove starch and is subjected to alkali protease treatment to decompose protein; extracting tartary buckwheat shells and folium ginkgo by ethanol to obtain the tartary buckwheat extract and the folium ginkgo extract; crushing other raw materials; and mixing the obtained materials according to the mixture ratio of raw materials, stirring the mixture, and sieving the mixture to obtain the food additive. The food additive has the unique effect which cannot be substituted by medicaments, has a simple manufacturing method, and has large market potential.

Description

technical field [0001] The invention relates to a food additive, in particular to a food additive for lowering blood fat. The invention also relates to a preparation method of the food additive. Background technique [0002] Modern biology believes that organisms are open and extremely complex systems that constantly exchange matter and energy with the outside world, full of various complex feedback and negative feedback mechanisms. The intake of nutrients and the discharge of useless substances are to maintain the energy and matter of this giant system. The basis for orderly exchange and functioning. Modern nutrition believes that food should have three attributes, one is to provide nutrients, the other is to provide delicious enjoyment, and the third is to regulate human body functions. Traditional Chinese medicine emphasizes the overall concept of "correspondence between man and nature" and "unity of form and spirit" to understand the life activities of the human body a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/30A23L33/10A23L33/105
Inventor 郭叔信彭晋航宁慧青屈丽萍贾峰峰刘晓宇
Owner 山西纠偏亿民食品有限公司
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