Blood-fat-reducing nutritional healthcare rice and preparation method of blood-fat-reducing nutritional healthcare rice

A health-care rice and blood-lipid-lowering technology, applied in the food field, can solve problems such as unachievable effects, and achieve the effects of avoiding obesity, promoting fat metabolism, and dilating blood vessels

Inactive Publication Date: 2013-09-18
NORTH CHINA UNIV OF WATER RESOURCES & ELECTRIC POWER
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Diagnosis and treatment of hyperlipidemia should be tailored to individual conditions, using a method of treating both symptoms and root causes, relying on any single method will not achieve the desired effect
Many lipid-lowering drugs need to be taken in large doses for a long time to maintain the lipid-lowering effect, so many side effects are inevitable, especially for the elderly, they should be used with caution

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Different components and their parts by weight in this embodiment are: 2 parts by weight of black rice, 1 part by weight of buckwheat kernels, 1.5 parts by weight of diced yam, 1 part by weight of diced sweet potato, 1 part by weight of oat kernels, 1 part by weight of red bean, wolfberry 1 part by weight of seeds, 1 part by weight of diced carrot, 0.5 part by weight of dried jujube slices.

[0021] The preparation method is as follows: soak black rice, buckwheat kernels, oat kernels, red bean, medlar and dried jujube slices in clear water for 10-15 minutes, drain the water and mix with fresh yam dices, sweet potato dices, carrots, etc. Ding into the purple casserole together, add water to boil, and then simmer for 20 minutes on low heat.

Embodiment 2

[0023] Different components and their parts by weight in this embodiment are: 3 parts by weight of black rice, 2 parts by weight of buckwheat kernels, 2 parts by weight of diced yam, 2 parts by weight of diced sweet potatoes, 2 parts by weight of oat kernels, 2 parts by weight of red bean, 2 parts by weight of wolfberry 2 parts by weight of seeds, 2 parts by weight of diced carrots, and 1 part by weight of dried jujube slices.

[0024] The difference between its preparation method and Example 1 is that it boiled for 30 minutes on low heat.

Embodiment 3

[0026] Different components and their parts by weight in this embodiment are: 2 parts by weight of black rice, 2 parts by weight of buckwheat kernels, 2 parts by weight of diced yam, 2 parts by weight of diced sweet potatoes, 1 part by weight of oat kernels, 1 part by weight of red bean, wolfberry 1 part by weight of seeds, 2 parts by weight of diced carrots, and 0.5 parts by weight of dried jujube slices.

[0027] The difference between its preparation method and Example 1 is that it boils for 25 minutes on low heat.

[0028] Effect verification

[0029] The usage of the blood fat-lowering nutritious and healthy rice provided by the above embodiment is: oral administration, 2 to 3 times a day, 200 to 250 grams of the nutritious and healthy rice each time.

[0030]Judgment of the curative effect of hyperlipidemia: according to the "Regulations on the Guiding Principles of Clinical Observation and Research of Drugs" promulgated by the Ministry of Health in 1998. Total cholest...

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PUM

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Abstract

The invention relates to blood-fat-reducing nutritional healthcare rice and a preparation method of the blood-fat-reducing nutritional healthcare rice. The blood-fat-reducing nutritional healthcare rice comprises 2-3 parts by weight of black rice, 1-2.5 parts by weight of shelled buckwheat, 1.5-2 parts by weight of sliced yam, 1-2 parts by weight of sliced sweet potato, 1-2 parts by weight of avena sativa kernel, 1-2 parts by weight of small red bean, 1-2 parts by weight of medlar, 1-2 parts by weight of sliced carrot and 0.5-1 part by weight of dry red jujube slice. The preparation method is simple and only comprises the steps of adding raw materials according to a proportion, uniformly mixing and stewing. The blood-fat-reducing nutritional healthcare rice is reasonable in formula, scientific in nutritional structure and rich in various nutrients necessary for a human body, is stewed by using a purple casserole, is rich in fragrance and attractive in color, and has the effect of regulating blood fat. The blood-fat-reducing nutritional healthcare rice has edible and healthcare effects and is very suitable for patients with high blood fat.

Description

technical field [0001] The invention relates to the field of food, in particular to a blood-fat-lowering nutritious and health-care rice and a preparation method thereof. Background technique [0002] Blood lipid is the general term for lipids contained in the blood, mainly including cholesterol, triglycerides, phospholipids, fatty acids, etc. Abnormal fat metabolism or operation makes one or more lipids in plasma higher than normal, which is called hyperlipidemia. It is a common systemic disease of lipoprotein metabolism disorder. It is often called hyperlipidemia or hyperproteinemia in clinical practice. , modern medicine is called dyslipidemia. [0003] In recent years, the incidence of affluent diseases such as hyperlipidemia, coronary heart disease, diabetes, and obesity in China has increased significantly, which has attracted the attention of the whole society. The main harm of hyperlipidemia is to cause atherosclerosis, which is the common pathological basis of com...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/29A23L7/10A23L33/00
Inventor 宋小勇
Owner NORTH CHINA UNIV OF WATER RESOURCES & ELECTRIC POWER
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