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Functional food for preventing obesity and preparation method thereof

A functional food and obesity technology, which is applied in the field of functional food for preventing obesity and its preparation, can solve problems such as single nutritional components and adverse effects of additives, and achieve reduction of fat accumulation, adjustment of gastrointestinal absorption function, and inhibition of fat cell growth. big effect

Inactive Publication Date: 2014-03-19
威海五谷怡健食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the technical problem that the existing functional food has a single nutritional component and additives are likely to have adverse effects on the human body, and provides a functional food with a reasonable formula, multiple nutritional components, no additives, and the effect of preventing obesity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Prepare the raw materials according to the following weights: 10kg of evening primrose, 30kg of hawthorn, 10kg of bitter gourd, 20kg of sweet potato, 30kg of lotus leaf, and 10kg of green tea.

[0023] The above-mentioned evening primrose, hawthorn, bitter gourd, sweet potato, lotus leaf, and green tea were ground into 100-mesh powder with an electric stone mill, and were mixed uniformly according to the proportions respectively. -F100) is processed into 280 mesh powder, the ultra-fine grinding temperature is controlled at -6 degrees Celsius, and the grinding center particle size of each raw material is controlled below 10um.

[0024] The ultra-finely pulverized goods were stirred with water containing 26% of the total weight of the raw materials for 20 minutes, fully stirred, and then rolled into a thickness of 3 mm using a roller rolling device, and baked at 280 degrees Celsius.

Embodiment 2

[0026] Prepare raw materials according to the following weights: 30kg of evening primrose, 10kg of hawthorn, 30kg of bitter gourd, 10kg of sweet potato, 10kg of lotus leaf, and 50kg of green tea.

[0027] Grind evening primrose, hawthorn, bitter gourd, sweet potato, lotus leaf and green tea into 80 mesh powder with an electric stone mill, mix them evenly according to the proportions, and use ultra-fine grinding equipment (produced by Jinan Delun Machinery Equipment Co., Ltd., model XDW- F100) is processed into 260 mesh powder, the ultrafine grinding temperature is controlled at -12 degrees Celsius, and the center particle size of each raw material is controlled below 10um.

[0028] The ultra-finely pulverized goods were stirred with water containing 28% of the total weight of the raw materials for 28 minutes, fully stirred, and then rolled into a thickness of 4 mm using a rolling device, and baked at 290 degrees Celsius.

Embodiment 3

[0030] The raw materials were prepared by the following weights: 18 parts of evening primrose, 17 parts of hawthorn, 20 parts of bitter gourd, 16 parts of sweet potato, 20 parts of lotus leaf, and 30 parts of green tea.

[0031] Evening primrose, hawthorn, bitter gourd, sweet potato, lotus leaf, and green tea were ground into 90 mesh powder with an electric stone mill, and mixed uniformly according to the proportions respectively. F100) is processed into 320 mesh powder, the ultra-fine grinding temperature is controlled at -18 degrees Celsius, and the center particle size of each raw material is controlled below 10um.

[0032] The ultra-finely pulverized goods were stirred with water containing 30% of the total weight of the raw materials for 30 minutes, fully stirred, and then rolled into a thickness of 6 mm using a roller rolling device, and baked at 300 degrees Celsius.

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PUM

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Abstract

The invention relates to a functional food for preventing obesity and a preparation method thereof, and solves the technical problems that existing functional food has single nutritional components and additives are likely to generate adverse effects on the human body. The functional food contains, by weight, 10-30 parts of Evening Primrose, 10-30 parts of hawthorn, 10-30 parts of balsam pears, 10-20 parts of sweet potatoes, 10-30 parts of lotus leaves, and 10-50 parts of green tea. The invention also provides the preparation method of the functional food, and the method can be used in the food preparation field.

Description

technical field [0001] The invention relates to a food and a preparation method thereof, in particular to a functional food for preventing obesity and a preparation method thereof. Background technique [0002] With the rapid development of my country's national economy and the continuous improvement of people's living standards, people's requirements for food nutrition are getting higher and higher. At present, in the current international and domestic food markets, manufacturers generally use nutritional fortifiers to improve the nutritional value of food. There are various functional foods sold in the food market. In the process of processing and manufacturing, various additives are also added, such as: preservatives, flavoring agents, dispersing agents, thickening agents, etc. [0003] The above-mentioned foods not only have a single nutritional component, but also use simple excretion as the purpose of losing weight, which not only has simple raw materials, but also ha...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L33/00
CPCA23L33/10A23L19/09A23L19/105A23L33/00A23V2002/00A23V2200/332
Inventor 马小群
Owner 威海五谷怡健食品有限公司