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Food for treating dyspepsia and diarrhea

A technology for indigestion and diarrhea, which is applied in food preparation, food ingredients, functions of food ingredients, etc. It can solve problems such as low control rate of chronic diseases, inconsistency in taste and gastrointestinal adaptability, and affecting the recovery of patients

Inactive Publication Date: 2015-04-08
SHANXI ACADEMY OF AGRI SCI SORGHUM RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, my country lacks relevant key technologies, and the medical diet has not yet been industrialized in my country. The existing medical diet market is basically occupied by foreign products. These products do not meet the taste and gastrointestinal adaptability of Chinese people. Being able to eat ordinary diets has led to the incidence of malnutrition among hospitalized patients in my country as high as 50%, low control rate of chronic diseases (for example, the average control rate of patients with three highs is less than 3%), and high complications, which affect the recovery of patients and increase the number of patients. medical burden
Therefore, the biggest challenge is to find the right functional food ingredients and add them to our daily meals in a balanced way

Method used

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  • Food for treating dyspepsia and diarrhea

Examples

Experimental program
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Effect test

Embodiment 1

[0050] Embodiment 1: A food for treating indigestion and diarrhea, which consists of the following raw materials in parts by weight: 21 parts of shelled sorghum rice, 9 parts of naked oats, 6 parts of small black beans, and 8 parts of Schisandra chinensis. The preparation method is as follows: fry the shelled sorghum rice in a roaster for 12 minutes at a temperature of 220°C; fry the black beans in a roaster for 13 minutes at a temperature of 328°C; fry naked oats in a roaster at a temperature of 220°C Make for 8 minutes; cool and grind 180 mesh fine powder respectively. Schisandra chinensis is removed from impurities, dried in a drying oven at 60°C for 4 hours, cooled, ground into 180-mesh fine powder, and finally mixed with all raw materials and filled with 30 grams per bag. The food prepared in the present embodiment also adopts the above-mentioned administration method for clinical trials, and the total effective rate reaches 95%.

Embodiment 2

[0051] Embodiment 2: A food for treating indigestion and diarrhea, which consists of the following raw materials in parts by weight: 70 parts of shelled sorghum rice, 30 parts of naked oats, 20 parts of small black beans, and 10 parts of Schisandra chinensis. The specific preparation method is as follows: frying shelled sorghum rice in a roaster for 10 minutes at 200°C; frying black beans in a roaster for 10 minutes at 300°C; frying naked oats in a roaster for 10 minutes at 240°C; Cool separately and grind into 200-mesh fine powder; remove impurities from Schisandra chinensis, dry in a drying oven at 70°C for 5 hours, cool, grind into 200-mesh fine powder, and finally mix all raw materials evenly before filling.

Embodiment 3

[0052] Embodiment 3: A food for treating indigestion and diarrhea, which consists of the following raw materials in parts by weight: 140 parts of shelled sorghum rice, 60 parts of naked oats, 40 parts of small black beans, and 20 parts of Schisandra chinensis. The specific preparation method is as follows: frying shelled sorghum rice in a roaster for 15 minutes at 240°C; frying black beans in a roaster for 15 minutes at 350°C; frying naked oats in a roaster for 5 minutes at 200°C; Cool and grind into 150-mesh fine powder; remove impurities from Schisandra chinensis, dry in a drying oven at 50°C for 3 hours, cool, grind into 150-mesh fine powder, and finally mix all raw materials evenly before filling. The food prepared in this embodiment was also subjected to clinical trials using the above-mentioned administration method, and the total effective rate was 96.4%.

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Abstract

The invention discloses a food for treating dyspepsia and diarrhea. The invention belongs to the technical field of non-medicine foods, and provides a food for treating dyspepsia and diarrhea, for solving the dyspepsia and diarrhea caused by the too fast eating speed, too oily and too much foods eaten, anxiety, tension or depression of modern people, the unpleasant mind, long-term unhappiness or sudden violent stimulus, and solving the dyspepsia and diarrhea of pregnant women, heavy smokers, constipation group, obese group and old people with decreased digestion function. The food is prepared from the raw materials of unshelled sorghum rice, hulless oat, small black soya beans, schisandra chinensis and the like according to a certain ratio. The food has the effects of harmonizing stomach, tonifying spleen, removing food retention, warming middle warmer, astringing intestines and stomach, checking diarrhea, strengthening the middle warmer and benefiting qi, dispelling wind and eliminating heat, harmonizing and descending qi, invigorating blood circulation, detoxifying, strengthening spleen and stomach, checking abnormal sweating and blood, astringing and relieving desertion, and tonifying kidney and quieting heart, and is used for treating the diseases of dyspepsia, diarrhea, chronic cough and dyspnea, chronic diarrhea, spontaneous sweating, night sweating, palpitation and insomnia, and the like. The food is capable of comprehensively regulating human physiological functions, supplementing nutrition, and regulating nutrition balance. The food has two functions of being eaten and promoting health.

Description

technical field [0001] The invention belongs to the technical field of non-drug food, in particular to a food for treating indigestion and diarrhea. Background technique [0002] Diet therapy is the essence of Chinese food culture. Due to the differences in digestion and absorption functions and metabolic characteristics of patients with different diseases, there are large differences in the demand for nutrients. Therefore, the patient's dietary design must be quantified and personalized in order to ensure the patient's nutrition and promote patient nutrition. purpose of rehabilitation. A large number of evidence-based medical evidence at home and abroad proves that the use of diets suitable for organ functions and metabolic characteristics of different diseases and quantified nutrients as patients' diets plays an important role in the medical treatment of diseases, especially the control of chronic diseases. [0003] Research data show. The incidence rate of indigestion ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/20A23L1/30A23L11/00A23L33/10
CPCA61K36/00A23V2002/00A23V2200/32
Inventor 王坚强成钟吕慧卿张敬忠赵建武闫昊周忠宇李金梅韩拴英贺文文曹旭韦平韦峰李文清王立新成根杰
Owner SHANXI ACADEMY OF AGRI SCI SORGHUM RES INST
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