Health care food for preventing and treating cardiovascular and cerebrovascular diseases

A health food, cardiovascular and cerebrovascular technology, applied in food preparation, food science, application, etc., can solve the problems of no good medicine, achieve high fibrinolytic ability, reduce blood fat, and reduce blood viscosity

Inactive Publication Date: 2010-08-25
张群法
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Both Chinese and Western medicine have done a lot of efforts to try to curb its occurrence, but there is no good medicine so far.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The health food of the present invention is made from 45g of natto, 18g of garlic, 8g of pigeon egg yolk, 3g of angelica, 3g of poria cocos, and 8g of hawthorn, wherein,

[0016] 1) Natto is, after the soybeans are screened, steamed, mixed with Natto bacteria, 100kg of soybeans are cooked, inoculated with 100g of Natto bacteria, fermented at a constant temperature of 38°C for 28 hours to make natto, and dried at 50°C After crushing, spare;

[0017] 2), dry Angelica sinensis, Poria cocos, hawthorn, pulverize into powder, set aside;

[0018] 3) Garlic, pigeon egg yolk and the raw materials of steps 1) and 2) are mixed and granulated, airtightly dried at 50° C., and packed in vacuum to obtain the health food of the present invention.

Embodiment 2

[0020] The health food of the present invention can also be made of natto 50g, garlic 20g, egg yolk 10g, angelica 5g, Fuling 5g, hawthorn 10g, wherein,

[0021] 1) Natto is, after the soybeans are screened, steamed, mixed with Natto bacteria, 100kg of soybeans are cooked, inoculated with 100g of Natto bacteria, fermented at a constant temperature of 40°C for 24 hours to make natto, and dried at 60°C After crushing, spare;

[0022] 2), dry Angelica sinensis, Poria cocos, hawthorn, pulverize into powder, set aside;

[0023] 3) Garlic, egg yolk and the raw materials of steps 1) and 2) are mixed and then granulated, airtightly dried at 60° C., and vacuum-packed to obtain the health food of the present invention.

Embodiment 3

[0025] The health food of the present invention can also be made from 55g of natto, 22g of garlic, 12g of quail egg yolk, 6g of angelica, 6g of poria cocos, and 12g of hawthorn, wherein,

[0026] 1) Natto is, after the soybeans are screened, steamed, mixed with Natto bacteria, 100kg of soybeans are cooked, inoculated with 100g of Natto bacteria, fermented at a constant temperature of 42°C for 20 hours to make natto, and dried at 70°C After crushing, spare;

[0027] 2), dry Angelica, Fu Ling, and Hawthorn, crush them into powder, and set aside;

[0028] 3) Garlic, quail egg yolk and the raw materials of steps 1) and 2) are mixed and granulated, airtightly dried at 70° C., and packed in vacuum to obtain the health food of the present invention.

[0029] Among the components of the present invention,

[0030] Natto: Rich in highly active thrombolytic enzymes, soybean protein peptides, lecithin, vitamin K, red yeast rice and many other complex and special ingredients that have t...

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PUM

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Abstract

The invention relates to health care food for preventing and treating cardiovascular and cerebrovascular diseases, which effectively solves the problem of reducing the blood viscocity to prevent and treat the cardiovascular and cerebrovascular diseases. In order to solve the problem, the invention has the technical scheme that the health care food is prepared from 45g to 55g of natto, 18g to 22g of garlics, 8g to 12g of egg yolk, 3g to 6g of angelica, 3g to 6g of tuckahoe and 8g to 12g of hawthorn. The natto is prepared according to the following steps: screening soybeans; steaming and boiling the screened soybeans; adding bacillus natto; inoculating 100g of bacillus natto after 100kg of soybeans are boiled; and carrying out fermentation to obtain the natto. The health care food is prepared according to the following steps: drying the natto; then, crushing the natto for use; baking the angelica, the Tuckahoe and the hawthorn, and crushing the angelica, the Tuckahoe and the hawthorn into powder for use; mixing the garlics, the egg yolk and the dried and crushed natto; carrying out pelleting; drying the materials in a sealed mode; and carrying out vacuum split charging to obtain the health care food of the invention. The health care food of the invention is functional food for preventing the cardiovascular and cerebrovascular diseases, has high fiber dissolution capability, can effectively dissolve thrombus and fat embolism, can reduce the blood viscocity, and can reduce the blood fat.

Description

1. Technical field [0001] The invention relates to the field of health products, in particular to a health food for preventing and treating cardiovascular and cerebrovascular diseases (also known as Huasuanwang or Huasuandou). 2. Background technology [0002] Cardiovascular and cerebrovascular diseases are common and frequently-occurring diseases. The clinical manifestations are strong appetite, reduced exercise, blood viscosity, elevated blood lipids, fat embolism and small thrombus to form coronary atherosclerosis, blood flow is blocked, and stroke precursors begin to appear for a short time ( 1-2 seconds) loss of body control, blindness, deafness. If left untreated, a stroke can occur. The total incidence of cardiovascular and cerebrovascular diseases in Japan is only 0.4%. In China, with the continuous improvement of people's living standards, people suffer from cardiovascular and cerebrovascular diseases such as hyperlipidemia, high cholesterol, blood viscosity, cereb...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L33/00
Inventor 张群法
Owner 张群法
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