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

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...

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