Dairy product for preventing and treating hypercholesterolemia

A technology for hypercholesterolemia and dairy products, applied in the field of dairy products for prevention and treatment of hypercholesterolemia, can solve the problems of poor food appearance and taste, easy to produce precipitation, low absorption, etc., to improve the sensory evaluation value and increase the thickness , the effect of comfortable taste

Inactive Publication Date: 2011-02-09
THE SECOND AFFILIATED HOSPITAL ARMY MEDICAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, unprocessed red yeast rice is prone to precipitation after mixing with other foods, and has disadvantages such as low absorption and poor taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Example 1 Preparation of yogurt for preventing and treating hypercholesterolemia

[0029] 1. Preparation of red yeast rice ultrafine powder mixture

[0030] 1000 g of red yeast rice ultrafine powder with a particle size of 2000 meshes and 100 g of β-cyclodextrin ultrafine powder with a particle size of 2000 meshes are fully mixed, and then subjected to fluidized bed pulverization with an air-jet pulverizer to obtain a red yeast rice ultrafine powder mixture.

[0031] 2. Preparation of yogurt for prevention and treatment of hypercholesterolemia

[0032] Take 900g of milk liquid, add 5g of guar gum, 20g of fructooligosaccharides and 10g of the red yeast rice ultrafine powder mixture, carry out a homogenization process under the conditions of a temperature of 65 ° C and a pressure of 30Mpa, and use pasteurization to carry out Sterilize; then add 0.02 g of special bacteria for yogurt prepared with Streptococcus thermophilus and Lactobacillus plantarum in a quantity ratio o...

Embodiment 2

[0038] Example 2 Liquid milk for preventing and treating hypercholesterolemia

[0039] 1. Preparation of red yeast rice ultrafine powder mixture

[0040] 1000 g of red yeast rice ultrafine powder with a particle size of 2000 meshes and 100 g of β-cyclodextrin ultrafine powder with a particle size of 2000 meshes are fully mixed, and then subjected to fluidized bed pulverization with a jet mill to obtain a red yeast rice ultrafine powder mixture.

[0041] 2. Preparation of liquid milk for prevention and treatment of hypercholesterolemia

[0042] Take 900 g of fresh milk, add 50 g of fructooligosaccharides, and 20 g of ultra-micronized guar gum, mix well and pasteurize. 30 g of the superfine powder mixture of red yeast rice with a particle size of 2000 meshes after being superfinely pulverized was conventionally sterilized and added to fresh milk to obtain liquid milk for preventing and treating hypercholesterolemia. Due to the small particle size of red yeast rice ultrafine po...

Embodiment 3

[0046] Example 3 Preparation of milk tablets for preventing and treating hypercholesterolemia

[0047] 1. Preparation of red yeast rice ultrafine powder mixture

[0048] 1000 g of red yeast rice ultrafine powder with a particle size of 2000 meshes and 100 g of β-cyclodextrin ultrafine powder with a particle size of 2000 meshes are fully mixed, and then subjected to fluidized bed pulverization with an air-jet pulverizer to obtain a red yeast rice ultrafine powder mixture.

[0049] 2. Preparation of milk tablets for prevention and treatment of hypercholesterolemia

[0050]Take 80 g of milk powder, 7 g of red yeast rice ultrafine powder mixture, 10 g of glucose and 3 g of ultra-micronized guar gum and mix, and press into milk tablets, each weighing 2 g; the milk tablets are packaged with aluminum foil and PVC material.

[0051] 3. Sensory evaluation of milk tablets

[0052] The sensory evaluation of liquid milk was carried out in a sensory laboratory. A scoring group consisted ...

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PUM

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Abstract

The invention relates to the field of food, in particular to a dairy product for preventing and treating hypercholesterolemia. The dairy product contains 1 to 7 mass percent of red yeast rice ultra-micro powder mixture, and the red yeast rice ultra-micro powder mixture is prepared by mixing red yeast rice ultra-micro powder and beta-cyclodextrin ultra-micro powder in a mass ratio of 10: 1. The 1 to 7 percent of red yeast rice ultra-micro powder mixture contained in the dairy product ensures no side effect after long-term eating; the blood fat reducing effect of the dairy product is obvious by adding ultra-micro guar gum; the dairy product provides a means for effectively preventing the hypercholesterolemia for the sub-healthy crowd, and provides an effective and joyful fat reducing path for patients; and the added beta-cyclodextrin reduces the stimulation to the gastrointestinal tract due to direct eating of functional red yeast rice.

Description

technical field [0001] The present invention relates to the field of food, in particular to dairy products used for preventing and treating hypercholesterolemia. Background technique [0002] With the improvement of living standards, delicious and nutritious dairy products have become one of the main foods in daily life. Common dairy products include as liquid milk, fermented milk, cream, milk flakes and coffee companion. However, delicious dairy products are not suitable for people with hypercholesterolemia to eat in large quantities for a long time because they are rich in lipids, which causes people with hypercholesterolemia to worry about the optimal source of calcium supplements—dairy products. At the same time, dairy products with a dull color are often added with artificial coloring to increase the sensory value. [0003] Red yeast rice is prepared from fermented rice by breeding strains that can produce high content of lipid-lowering functional factors. Because it ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/16A23C9/152A23C9/13
Inventor 王建唐勇
Owner THE SECOND AFFILIATED HOSPITAL ARMY MEDICAL UNIV
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