Nutritional food with function of assisting to lower blood lipid and preparation method of nutritional food

A technology that assists in lowering blood fat and nutritious food, applied in the field of nutritious food, can solve the problem of not considering the synergistic effect of balanced nutrition and lipid-lowering, and only paying attention to the effect of lipid-lowering, so as to achieve the effect of protecting the heart and blood vessels

Active Publication Date: 2015-02-04
北京东方兴企食品工业技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The above studies and inventions all have good lipid-lowering effects, but they only pay attention to the lipid-lowering effect of the product, without considering the synergistic effect of balanced nutrition and lipid-lowering, so that on the premise of providing basic nutrition and paying attention to physical health, safe and healthy Fat reduction, not one-sided fat reduction

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] A nutritious food with the function of assisting in lowering blood fat, which is composed of the following raw materials in parts by weight: 30 parts of soybean lecithin, 10 parts of red yeast rice, 5 parts of taurine, 0.015 parts of natural vitamin E, 3 parts of alfalfa extract, 20 parts of maltodextrin, 30 parts of microcrystalline cellulose, 0.1 part of citric acid, 0.01 part of ethyl maltol, 0.1 part of steviol glycoside, 0.1 part of barley malt powder essence, 0.1 part of biological anticaking agent, 0.5 part of VC.

[0055] The alfalfa extract is prepared by the following method: after the alfalfa sprouts are selected, rinse with water, soak in 1.5% sodium bicarbonate for 5 minutes and stir continuously, rinse with water, soak in 1% citric acid for 5 minutes and stir continuously, and control the water; After adding 7 times the color protection solution for beating, carry out high-voltage pulsed electric field (pulsed electric field "PEF") treatment, the electric f...

Embodiment 2

[0081] A nutritious food with the function of assisting in lowering blood fat, which is composed of the following raw materials in parts by weight: 10 parts of soybean lecithin, 20 parts of red yeast rice, 10 parts of taurine, 0.02 parts of natural vitamin E, 1 part of alfalfa extract, 10 parts of maltodextrin, 10 parts of microcrystalline cellulose, 0.01 part of citric acid, 0.01 part of ethyl maltol, 0.01 part of steviol glycoside, 0.01 part of barley malt powder essence, 0.02 part of biological anticaking agent, 1.0 part of VC, fruits and vegetables Powder 0.5 part.

[0082] The alfalfa extract is prepared by the following method: after the alfalfa shoots are sorted and cleaned, 5 times the color-protecting solution is added for beating, and then a high-voltage pulse electric field treatment is performed with an electric field intensity of 20 kV / cm, a pulse time of 150 μs, and a pulse frequency of 300 Hz; Add water 10 times the weight of alfalfa and mix well, then add 0.5% ...

Embodiment 3

[0088] A nutritious food with the function of assisting in lowering blood fat, which is composed of the following raw materials in parts by weight: 50 parts of soybean lecithin, 20 parts of red yeast rice, 10 parts of taurine, 0.02 parts of natural vitamin E, 6 parts of alfalfa extract, 50 parts of maltodextrin, 50 parts of microcrystalline cellulose, 0.2 parts of citric acid, 0.2 parts of ethyl maltol, 0.2 parts of steviol glycosides, 0.2 parts of barley malt powder essence, 0.2 parts of biological anticaking agent, 1.0 parts of VC, water soluble 10 parts of natural cellulose.

[0089] The alfalfa extract was prepared by the following method: after the alfalfa sprouts were sorted and cleaned, 10 times the color-protecting solution was added for beating, and then a high-voltage pulse electric field treatment was performed with an electric field intensity of 30 kV / cm, a pulse time of 120 μs, and a pulse frequency of 200 Hz; Add water 10 times the weight of alfalfa and mix well,...

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PUM

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Abstract

The invention discloses a nutritional food with a function of assisting to lower blood lipid and a preparation method of the nutritional food, belonging to the technical field of health foods. The nutritional food is prepared from the following raw materials in parts by weight: 10-50 parts of soybean lecithin, 5-20 parts of red kojic rice, 2-10 parts of taurine, 0.01-0.02 part of natural vitamin E, 1-6 parts of a medicago sativa extract, 10-50 parts of maltodextrin, 10-50 parts of microcrystalline cellulose, 0.01-0.2 part of citric acid, 0.01-0.2 part of ethyl maltol, 0.01-0.2 part of stevioside, 0.01-0.2 part of barley malt powder essence, 0.02-0.2 part of a biological anti-caking agent and 0.2-1.0 part of VC. The nutritional food is suitable for a broad crowd and has the good function of assisting to lower the blood lipid.

Description

technical field [0001] The invention relates to a nutritious food with the function of assisting in lowering blood fat and a preparation method of the food, belonging to the technical field of health food. Background technique [0002] The World Health Organization calls the state of the body without organic changes, but with some functional changes, "the third state", which is what we often call "sub-healthy" state. Most studies believe that the age of people in a sub-health state is mostly between 30 and 50, and urban people account for the majority. If this group of people cannot scientifically adjust and protect themselves, it will inevitably lead to the ultimate transformation from sub-health to disease. Among the various "sub-health", the "sub-health" of the cardiovascular system is the most common and the easiest to transform into disease. More than 19 million people worldwide experience sudden cardiac events (including acute coronary syndrome and sudden cardiac dea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L33/00
CPCA23L29/35A23L33/105A23L33/15A23V2002/00A23V2200/326A23V2200/3262A23V2250/0644A23V2250/712A23V2250/5114A23V2250/51084A23V2250/032A23V2250/6412A23V2250/708A23V2250/21
Inventor 房克敏赵军蒋峰
Owner 北京东方兴企食品工业技术有限公司
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