Powder with effect of helping to lower blood lipid and preparation method of powder
A technology for assisting blood lipid lowering and powder, which is applied in the directions of food preparation, function of food ingredients, food ingredients containing organic compounds, etc., can solve the problems of lecithin that absorbs moisture and is easy to agglomerate, floats easily when brewed, and sinks easily when brewed. Achieving the effect of increasing auxiliary blood lipid lowering effect, improving taste, and excellent color and taste
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Embodiment 1
[0035] A powder with auxiliary blood lipid-lowering effect, measured in parts by weight, including 5 parts of phytosterol esters, 3 parts of lecithin, 0.5 parts of red yeast rice, 0.3 parts of tea polyphenols (plant polyphenols), resistant dextrin (water-soluble dietary fiber) 3 parts, isomaltulose (functional sugar) 5 parts.
[0036] Adopt above formula to prepare, preparation method is as follows:
[0037] a. Red yeast rice is crushed and sieved:
[0038] The red yeast rice is pulverized by superfine pulverization, jet pulverization or cell-level vibratory pulverization, and passed through a 100-300 mesh sieve.
[0039] b. Screening of other materials:
[0040] Pass the phytosterol ester, resistant dextrin, tea polyphenols and isomaltulose through a 40-100 mesh sieve respectively.
[0041] c. Weighing and mixing:
[0042] Weigh the sieved phytosterol esters, isomaltulose, resistant dextrin, red yeast rice, tea polyphenols and unsieved lecithin in sequence, and mix them e...
Embodiment 2
[0045] Powder with auxiliary blood lipid-lowering effect, measured in parts by weight, including 7 parts of phytosterol esters, 5 parts of lecithin, 1.5 parts of red yeast rice, 0.5 parts of tea polyphenols (plant polyphenols), resistant dextrin (water-soluble dietary fiber ) 5 parts, isomaltulose (functional sugar) 8 parts.
[0046] The preparation method is the same as in Example 1.
Embodiment 3
[0048] Powder with auxiliary blood lipid-lowering effect, measured in parts by weight, including 5 parts of plant stanol esters, 5 parts of lecithin, 0.5 parts of red yeast rice, 0.3 parts of apple polyphenols (plant polyphenols), resistant dextrin (water-soluble Dietary fiber) 3 parts, isomaltulose (functional sugar) 6 parts, xylooligosaccharide (functional sugar) 3 parts.
[0049] The preparation method is the same as in Example 1.
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