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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 is no functional health food prepared by using asparagus, soybean protein isolate and soybean lecithin.

Method used

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  • Preparation method of functional health food

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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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