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Functional food capable of rising white blood cells and preparation method thereof

A technology for functional food and white blood cell increase, which is applied in the field of functional food with the effect of increasing white blood cell and its preparation, can solve problems such as difficulty in taking traditional Chinese medicine, weak spleen and stomach function, poor absorption capacity, etc., to reduce toxic and side effects, The effect of increasing white blood cells and improving tolerance

Inactive Publication Date: 2014-04-09
SHANXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, for most patients with radiotherapy and chemotherapy, affected by the side effects of radiotherapy and chemotherapy, their spleen and stomach function is weak, their absorption capacity is poor, and they are often accompanied by symptoms such as nausea, nausea, and vomiting, and it is difficult to take traditional Chinese medicine.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Raw material ratio (by weight): 1390g red dates, 30g medlar, 60g Ligustrum lucidum, 40g psoralen, 26g epimedium, 80g sealwort, 80g yam, 130g astragalus, 40g angelica, 50g spatholobus, 36g ganoderma lucidum , longan meat 50g, mulberry 50g, black sesame 80g, Chuanxiong 26g, coix seed 78g, flavescens 26g, Smilax tuckahoe 74g, red bean 30g, red peanut kernel 30g, brown sugar 990g, corn starch syrup 710g.

[0020] Preparation of corn starch syrup: choose fresh, plump and mature air-dried corn, remove impurities, crush into small granules, add water according to the ratio of corn:water=1:5 by weight, soak in warm water at 30-40°C for 2 hours, press Weight ratio corn: α-amylase = 50:0.1, add α-amylase, then heat up to 50-65°C, enzymatically hydrolyze for 30-60 minutes, filter to remove coarse residue, heat and concentrate the filtrate until the Baume degree is 20-30 °Bé, which is made into cornstarch syrup.

[0021] product preparation

[0022] 1) Preparation of material sli...

Embodiment 2

[0033] Raw material ratio (by weight): 1668g red dates, 30g medlar, 60g Ligustrum lucidum, 40g psoralen, 26g epimedium, 80g sealwort, 80g yam, 130g astragalus, 40g angelica, 50g spatholobus, 36g ganoderma , longan meat 50g, mulberry 50g, black sesame 80g, chuanxiong 26g, coix seed 78g, flavescens 26g, Smilax tuckahoe 74g, red bean 30g, red peanut kernel 30g, brown sugar 1188g, corn starch syrup 852g.

[0034] Preparation of corn starch syrup: Use corn starch and amylase to convert starch syrup with a Baume degree of 20-30°Bé.

[0035] Product preparation method is with embodiment 1.

Embodiment 3

[0037] Raw material ratio (by weight): 1158g red dates, 30g medlar, 60g Ligustrum lucidum, 40g psoralen, 26g epimedium, 80g sealwort, 80g yam, 130g astragalus, 40g angelica, 50g spatholobus, 36g ganoderma , longan meat 50g, mulberry 50g, black sesame 80g, chuanxiong 26g, coix seed 78g, flavescens 26g, Smilax tuckahoe 74g, red bean 30g, red skin peanut 30g, red sugar 825g, sweet potato starch syrup 592g.

[0038] Preparation of sweet potato starch syrup: use sweet potato starch and amylase to convert starch syrup with a Baume degree of 20-30°Bé.

[0039] Product preparation method is with embodiment 1.

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PUM

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Abstract

The invention provides a functional food capable of rising white blood cells and a preparation method thereof. The functional food comprises red dates, the fruit of Chinese wolfberry, glossy privet fruit, fructus psoraleae, herba epimedii, rhizoma polygonati, Chinese yam, astragalus mongholicus, angelica sinensis, caulis spatholobi, lucid ganoderma, longan aril, mulberry, semen sesami nigrum, ligusticum wallichii, semen coicis, radix sophorae flavescentis, rhizoma smilacis glabrae, phaseolus calcaratus, red peanut kernel, brown granulated sugar and starch syrup. The product takes natural food materials, medical and eatable food as well as healthcare food as main raw materials so as to nourish liver blood, tonify kidney, nourish marrow, invigorate heart and spleen and achieve the effect of promoting hematopoietic function and rising white blood cells; and the functional food is a pure natural tonifying functional food suitable for being eaten for a long term.

Description

technical field [0001] The invention relates to a functional food composition, in particular to a functional food with the effect of increasing white blood cells and a preparation method thereof. Background technique [0002] Surgery, chemotherapy, and radiotherapy are the three main methods for treating malignant tumors. Chemotherapy is a treatment method that uses chemical drugs to kill tumor cells and inhibit the growth and reproduction of tumor cells. Chemotherapy is a systemic treatment. Both foci and metastases have therapeutic effects. For tumors with obvious tendency to spread throughout the body and advanced tumors, chemotherapy is the main treatment method. For some tumors, chemotherapy is the only treatment option. However, the side effects of chemotherapy are also very obvious. Chemotherapy drugs are not selective for normal cells and cancer cells in the human body. While chemotherapy kills tumor cells, it also kills normal cells and immune cells. Most chemother...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/09
Inventor 丁小林
Owner SHANXI UNIV
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