A kind of functional bread for treating cardiovascular disease and its preparation method

A cardiovascular and bread technology, applied in the field of functional bread for the treatment of cardiovascular disease and its production, can solve problems such as high cost, and achieve the effects of increasing volume, reducing viscosity and enriching nutrients

Inactive Publication Date: 2016-08-24
姜彤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Cardiovascular brachytherapy and drug-coated stents have very good effects, but they are expensive and cannot be popularized in my country

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A functional bread for treating cardiovascular disease, which consists of the following components: 70 parts of multigrain powder, 45 parts of compound functional powder, 6 parts of vegetable oil, 10 parts of egg white, 1.5 parts of nutritional additives, 0.002 parts of bread improver, flavoring agent 0.01 part, 0.3 part of active dry yeast, 0.6 part of edible salt, 5 parts of acacia honey; the miscellaneous grain flour is a mixture of corn flour, mung bean flour, rice bran flour, wheat bran flour, barley flour, whole wheat flour, and high-gluten flour; The compound functional powder is a mixture of chaga powder, celery seed powder, acacia pollen, kelp powder, kelp powder, hawthorn powder, wild salvia powder, yam powder and onion powder.

[0041] Wherein, the components of the miscellaneous grain flour and their parts by weight are: 10 parts of corn flour, 3 parts of mung bean flour, 4 parts of rice bran, 5 parts of wheat bran, 3 parts of barley flour, 30 parts of whole ...

Embodiment 2

[0058] A functional bread for treating cardiovascular disease, which consists of the following components: 77.5 parts of multigrain powder, 63.5 parts of compound functional powder, 7 parts of vegetable oil, 12.5 parts of egg white, 2.0 parts of nutritional additives, 0.0025 parts of bread improver, flavoring agent 0.015 parts, 0.4 parts of active dry yeast, 0.8 parts of edible salt, 7.5 parts of acacia honey; the miscellaneous grain powder is a mixture of corn flour, mung bean flour, rice bran flour, wheat bran flour, barley flour, whole wheat flour, and high-gluten flour; The compound functional powder is a mixture of chaga powder, celery seed powder, acacia pollen, kelp powder, kelp powder, hawthorn powder, wild salvia powder, yam powder and onion powder.

[0059] Wherein, the components of the miscellaneous grain flour and their parts by weight are: 12.5 parts of corn flour, 4 parts of mung bean flour, 6 parts of rice bran, 6 parts of wheat bran, 4 parts of barley flour, 35...

Embodiment 3

[0076] A functional bread for treating cardiovascular disease, which consists of the following components: 85 parts of multigrain powder, 82 parts of compound functional powder, 8 parts of vegetable oil, 15 parts of egg white, 2.5 parts of nutritional additives, 0.003 parts of bread improver, flavoring agent 0.02 part, 0.5 part of active dry yeast, 1.0 part of edible salt, 10 parts of acacia honey; the miscellaneous grain flour is a mixture of corn flour, mung bean flour, rice bran flour, wheat bran flour, barley flour, whole wheat flour, and high-gluten flour; The compound functional powder is a mixture of chaga powder, celery seed powder, acacia pollen, kelp powder, kelp powder, hawthorn powder, wild salvia powder, yam powder and onion powder.

[0077] Wherein, the components of the miscellaneous grain flour and their parts by weight are: 15 parts of corn flour, 5 parts of mung bean flour, 8 parts of rice bran, 7 parts of wheat bran, 5 parts of barley flour, 40 parts of whole...

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PUM

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Abstract

A functional bread for treating cardiovascular disease and a production method thereof. The bread includes the following raw materials: 70-100 parts of miscellaneous grain powder, 30-50 parts of compound functional powder, 6-8 parts of vegetable oil, 10-15 parts of egg white, and nutritional additives 1.5-2.5 parts, bread improver 0.002-0.003 parts, flavoring agent 0.01-0.02 parts, active dry yeast 0.3-0.5 parts, edible salt 0.6-1.0 parts, acacia honey 5-10 parts. The miscellaneous grain flour is a mixture of corn flour, mung bean flour, rice bran, wheat bran, barley flour, whole wheat flour, and high-gluten flour, and the composite functional flour is chaga powder, celery seed powder, acacia pollen, kelp powder, A mixture of kelp powder, hawthorn powder, wild salvia powder, yam powder, and onion powder, and the vegetable oil is a mixture of olive oil, perilla oil, and garlic oil. The bread of the invention has good taste, rich nutrition, low saturated fatty acid content, and a certain A large amount of traditional Chinese medicine ingredients has a good therapeutic effect on patients with cardiovascular diseases.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a functional bread for treating cardiovascular diseases and a preparation method thereof. Background technique [0002] According to the report of the World Health Organization, the number of deaths due to coronary heart disease and sudden stroke is more than 17.5 million worldwide every year. On average, one out of every three deaths is due to cardiovascular disease, which ranks first in the cause of death. It is estimated that by 2020 , this number will increase to 25 million. With the intensification of population aging, the incidence of cardiovascular disease in my country will increase by 4 times compared with the 1950s, and it will show a younger trend. Therefore, the prevention and treatment of cardiovascular system diseases is particularly important. At present, traditional Chinese medicine has been widely used in the prevention and treatment of cardiovascular ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/06A23L33/105A61K36/8962A61K36/8994A61P9/00
Inventor 姜彤
Owner 姜彤
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