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Dairy product for preventing and treating hypercholesterolemia

A technology for hypercholesterolemia and dairy products, which is applied in the field of dairy products for the prevention and treatment of hypercholesterolemia, which can solve the problems of poor taste, low absorption, and easy precipitation, etc., to improve sensory evaluation and comfort Taste, thickening effect

Inactive Publication Date: 2012-07-11
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 superfine powder mixture

[0030] 1000 g of red yeast rice superfine powder with a particle diameter of 2000 mesh and 100 g of β-cyclodextrin ultrafine powder with a particle diameter of 2000 mesh are thoroughly mixed, and then a jet mill is used for fluidized bed pulverization to obtain a red yeast rice superfine powder mixture.

[0031] 2. Preparation of yogurt for preventing and treating hypercholesterolemia

[0032] Take 900g of milk liquid, add 5g of guar gum, 20g of oligofructose and 10g of the red yeast rice superfine powder mixture, perform homogenization process under the conditions of temperature of 65℃ and pressure of 30Mpa, and use pasteurization Sterilize; then add 0.02 g of special bacteria for yogurt prepared with a ratio of 2:1 Streptococcus thermophilus and Lactobacillus plantarum, and ferment for 12-24 hours to obtain the yogurt.

[0033] 3...

Embodiment 2

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

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

[0040] 1000g of red yeast rice superfine powder with a particle diameter of 2000 mesh and 100 g of β-cyclodextrin ultrafine powder with a particle diameter of 2000 mesh are thoroughly mixed, and then fluidized bed crushed by a jet mill to obtain a red yeast rice superfine powder mixture.

[0041] 2. Preparation of liquid milk for preventing and treating hypercholesterolemia

[0042] Take 900g of fresh milk, add 50g of oligofructose and 20g of ultra-micronized guar gum, mix well and pasteurize. 30 g of the ultra-fine red yeast rice superfine powder mixture with a particle size of 2000 mesh is routinely sterilized and then added to fresh milk to obtain liquid milk for preventing and treating hypercholesterolemia. Due to the small particle size of the red yeast rice superfine powder, the thickening effect of guar gum ensures that it can be su...

Embodiment 3

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

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

[0048] 1000 g of red yeast rice superfine powder with a particle diameter of 2000 mesh and 100 g of β-cyclodextrin ultrafine powder with a particle diameter of 2000 mesh are thoroughly mixed, and then a jet mill is used for fluidized bed pulverization to obtain a red yeast rice superfine powder mixture.

[0049] 2. Preparation of milk tablets for preventing and treating hypercholesterolemia

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

[0051] 3. Sensory evaluation of milk tablets

[0052] The sensory evaluation of liquid milk was carried out in a sensory laboratory. A scoring group was composed of 10 peop...

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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 byadding 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 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 liquid milk, fermented milk, cream, milk flakes and coffee mate. However, delicious dairy products are not suitable for people with hypercholesterolemia for long-term consumption of large amounts because they are rich in lipids. As a result, people with hypercholesterolemia have concerns about the optimal calcium supplement food source—dairy products. At the same time, monotonous dairy products often add synthetic pigments to increase the sensory value. [0003] Red yeast rice is prepared from fermented rice with a strain that can produce high-content lipid-lowering functional factors. Because it contains a special substance of monacolin ...

Claims

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Application Information

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