Preparation method of functional health food

A health food, functional technology, applied in food preparation, food science, application, etc., to achieve the effect of improving immunity and simple preparation method

Inactive Publication Date: 2013-03-13
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Existing literature discloses many functional foods, some of which contain asparagus, but there

Method used

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  • Preparation method of functional health food

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

Example 1:

450g asparagus, 2g soybean protein isolate, 1g soybean lecithin, 30g jujube;

Preparation:

(1) Asparagus is segmented, washed, crushed with or without water, squeezed, filtered to obtain asparagus extract; add water 8 times its mass to jujube, boil for 2 hours for the first time, and collect the filtrate after filtration , then add 6 times of water, boil for the second time for 2 hours, filter and combine the two filtrates to obtain jujube juice through concentration, and fully mix the asparagus extract with the jujube juice;

(2) Mix soybean protein isolate, soybean lecithin and the mixture obtained in step (1), add a certain volume of water and common auxiliary materials for liquid beverages, and make liquid beverages according to the conventional process for liquid beverages.

Example Embodiment

Example 2:

150g asparagus, 200g soybean protein isolate, 100g soybean lecithin, 400g kudzu root;

Preparation:

(1) Asparagus is segmented, washed, crushed with or without water, squeezed and filtered to obtain asparagus extract;

(2) Add a certain volume of 30% ethanol after the Pueraria root is pulverized, heat and reflux at 80°C for 3 times, each time for 1 hour, combine the filtrate, recover the solvent, and obtain the Pueraria root extract; extract the asparagus extract, Pueraria root extract, soybean protein isolate, Soybean lecithin is mixed, and the commonly used auxiliary materials for granules are added, and the granules are made into granules according to the conventional process of granules.

Example Embodiment

Example 3:

300g asparagus, 5g soybean protein isolate, 3g soybean lecithin, 20g jujube;

Preparation:

(1) Asparagus is segmented, washed, crushed with or without water, squeezed, filtered to obtain asparagus extract; add water 8 times its mass to jujube, boil for 2 hours for the first time, and collect the filtrate after filtration , then add 6 times of water, boil for the second time for 2 hours, filter and combine the two filtrates to obtain jujube juice through concentration, and fully mix the asparagus extract with the jujube juice;

(2) Mix soybean protein isolate, soybean lecithin and the mixture obtained in step (1), add commonly used auxiliary materials for powder, and make powder according to the conventional process of powder.

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Abstract

A preparation method of a functional health food. The method employs asparagus, soy isolated protein and soy lecithin as raw materials to prepare the functional health food; and the raw materials can also be added with jujube or the root of kudzu vine to prepare the functional health food. The functional health food provided by the invention has functions of enhancing immunity, resisting fatigue, reducing blood lipid and assisting protection on chemical liver injury.

Description

technical field [0001] The invention relates to a preparation method of functional health food. Background technique [0002] Asparagus is rich in nutrition and contains a large amount of active ingredients such as polysaccharides, saponins, and flavonoids. It has various biological functions such as anti-tumor, anti-inflammatory, anti-aging, and immune regulation. higher than that of common fruits and vegetables. Asparagus contains 18 kinds of amino acids, of which the content of aspartic acid is the highest, followed by the content of glutamic acid. Both aspartic acid and glutamic acid are excitatory amino acids, which can enhance the body's resistance and have a protective effect on the myocardium, thus endowing asparagus with the effects of anti-fatigue and improving immunity. [0003] Soybean protein isolate is a natural polymer water-soluble protein with a protein content of more than 90% and nearly 20 types of amino acids. It can be applied to a variety of foods and...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/212A23L33/00A23L19/00
Inventor 田颖刚牛俊卿谢明勇
Owner NANCHANG UNIV
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