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A technology of natural food and additives, applied in the field of food additives, can solve problems such as toxic and side effects, and achieve the effect of simple production process and enhancement of human immunity
Inactive Publication Date: 2015-03-25
韦星平
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Abstract
Description
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Problems solved by technology
[0003] Currently, most of the food additives used in the market are chemically synthesized food additives. Chemically synthesized food additives have low cost and significant effect, but when the added amount reaches a certain concentration or dosage level, certain toxic and side effects will occur.
Method used
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Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0020] This example is prepared from the following raw materials in parts by weight: 15 parts of salvia miltiorrhiza, 12 parts of hesperidin, 7 parts of soybean functional polysaccharide, 2 parts of wolfberry, and 1 part of bee pollen.
[0021] The preparation method: select the stems of salvia miltiorrhiza, dry and pulverize them, pass through a molecular sieve, dry and pulverize wolfberries for later use; weigh each raw material according to the above parts by weight, and mix them evenly.
Embodiment 2
[0023] This example is prepared from the following raw materials in parts by weight: 13 parts of salvia miltiorrhiza, 15 parts of tea polyphenols, 5 parts of soybean functional polysaccharide, 6 parts of wolfberry, and 3 parts of bee pollen.
[0024] The preparation method: select the stems of salvia miltiorrhiza, dry and pulverize them, pass through a molecular sieve, dry and pulverize wolfberries for later use; weigh each raw material according to the above parts by weight, and mix them evenly.
Embodiment 3
[0026] This example is prepared from the following raw materials in parts by weight: 10 parts of salvia miltiorrhiza, 18 parts of rutin, 10 parts of soybean functional polysaccharide, 4 parts of wolfberry, and 5 parts of bee pollen.
[0027] The preparation method: select the stems of salvia miltiorrhiza, dry and pulverize them, pass through a molecular sieve, dry and pulverize wolfberries for later use; weigh each raw material according to the above parts by weight, and mix them evenly.
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PUM
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Abstract
The invention discloses a natural food additive, relating to the technical field of food additives. The natural food additive disclosed by the invention is prepared from the following raw materials in parts by weight: 10-15 parts of the root of red-rooted salvia, 12-18 parts of bio-flavonoid, 5-10 parts of soybean functional polysaccharide, 2-6 parts of wolfberry, and 1-5 parts of bee pollen. The natural food additive disclosed by the invention is simple in production process and can be used as the food additive in the making processes of fried foods, boiled foods, cakes, cans and drinks; and the natural food additive disclosed by the invention not only has the effects of resisting oxidization, inhibiting bacteria and resisting corrosion but also is capable of increasing human immunity, reducing blood fat and blood sugar and resisting cancer.
Description
technical field [0001] The invention relates to the technical field of food additives, in particular to a natural food additive. Background technique [0002] Food additives refer to chemical synthetic substances or natural substances added to food to effectively improve the quality, color, aroma and taste of food, and to prolong the storage period of food. At present, there are 23 categories of food additives in my country, more than 2,000 varieties, including acidity regulators, anticaking agents, defoamers, antioxidants, bleaching agents, leavening agents, colorants, color retaining agents, enzyme preparations, flavor enhancers Agents, nutritional enhancers, preservatives, sweeteners, thickeners, spices, etc. [0003] Most of the food additives currently used in the market are chemically synthesized food additives. The chemically synthesized food additives are relatively low in cost and have remarkable effects. However, when the added amount reaches a certain concentratio...
Claims
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Application Information
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