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Functional food capable of lowering blood lipid and preparation method of functional food

A functional food and blood lipid-lowering technology, applied in the directions of food ingredients, functions of food ingredients, and food ingredients containing natural extracts, etc., can solve problems such as limited elimination effect, complex etiology and pathogenesis of fatty liver, and liver cell damage.

Inactive Publication Date: 2016-08-17
徐月苗
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Due to the complex etiology and pathogenesis of fatty liver, no specific drug for fatty liver has been found so far.
Most lipid-lowering drugs have limited effect on hepatic fat elimination, and many lipid-lowering drugs can cause liver cell damage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1: the preparation of functional food

[0029] Raw material ratio: the weight ratio of red yeast rice flour and schisandra extract is 5:1

[0030] The preparation method of schisandra extract:

[0031] Step S1, drying and crushing the fruit of Schisandra chinensis;

[0032] Step S2, extracting with 80% ethanol under heat reflux, combining the extracts, and concentrating until there is no alcohol smell to obtain an ethanol extraction concentrate;

[0033] Step S3, dilute the ethanol extraction concentrate with water, filter, enrich active components with D101 macroporous resin, first wash 10 column volumes with 10% ethanol to remove large polar components, and then elute with 80% ethanol for 16 column volumes, The 80% ethanol eluate was collected, concentrated under reduced pressure and spray-dried.

[0034] Preparation method of functional food:

[0035] Step S1, put the red yeast rice flour and Schisandra chinensis extract into a blender, and stir evenly...

Embodiment 2

[0039] Embodiment 2: the preparation of functional food

[0040] Raw material ratio: the weight ratio of red yeast rice flour and schisandra extract is 4:1

[0041] The preparation method of schisandra extract:

[0042] Step S1, drying and crushing the fruit of Schisandra chinensis;

[0043] Step S2, extracting with 80% ethanol under heat reflux, combining the extracts, and concentrating until there is no alcohol smell to obtain an ethanol extraction concentrate;

[0044] Step S3, dilute the ethanol extraction concentrate with water, filter, enrich active components with D101 macroporous resin, first wash 10 column volumes with 10% ethanol to remove large polar components, and then elute with 80% ethanol for 16 column volumes, The 80% ethanol eluate was collected, concentrated under reduced pressure and spray-dried.

[0045] Preparation method of functional food:

[0046] Step S1, put the red yeast rice flour and Schisandra chinensis extract into a blender, and stir evenly...

Embodiment 3

[0050] Embodiment 3: the preparation of functional food

[0051] Raw material ratio: the weight ratio of red yeast rice flour and schisandra extract is 6:1

[0052] The preparation method of schisandra extract:

[0053] Step S1, drying and crushing the fruit of Schisandra chinensis;

[0054] Step S2, extracting with 80% ethanol under heat reflux, combining the extracts, and concentrating until there is no alcohol smell to obtain an ethanol extraction concentrate;

[0055] Step S3, dilute the ethanol extraction concentrate with water, filter, enrich active components with D101 macroporous resin, first wash 10 column volumes with 10% ethanol to remove large polar components, and then elute with 80% ethanol for 16 column volumes, The 80% ethanol eluate was collected, concentrated under reduced pressure and spray-dried.

[0056] Preparation method of functional food:

[0057] Step S1, put the red yeast rice flour and Schisandra chinensis extract into a blender, and stir evenly...

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Abstract

The invention discloses a functional food capable of lowering blood lipid and a preparation method of the functional food. The functional food comprises red kojic rice flour and Chinese magnoliavine fruit extract. The Chinese magnoliavine fruit extract is prepared by the following steps: step S1, drying Chinese magnoliavine fruits in the sun and crushing; step S2, performing heat reflux extraction with 75%-85% ethanol, combining extracting liquid, and concentrating the extracting liquid until the extracting liquid has no alcohol taste to obtain concentrated liquid; and step S3, diluting the ethanol extracted concentrated liquid with water, filtering, enriching active components with macro-porous resin, washing with 5%-15% ethanol for 8-12 column volumes to remove components with great polarity, eluting with 75%-85% ethanol for 14-18 column volumes, collecting eluting liquid of the 75%-85% ethanol, and decompressing, concentrating, spraying and drying. The weight ratio of the red kojic rice flour to the Chinese magnoliavine fruit extract is (4-6) to 1. The functional food disclosed by the invention has the effect of lowering blood lipid, and the effect is related to the weight part ratio of the red kojic rice flour to the Chinese magnoliavine fruit extract.

Description

technical field [0001] The invention belongs to the field of food and relates to the preparation of functional food, in particular to a blood fat-lowering functional food and a preparation method thereof. Background technique [0002] Functional foods refer to foods that have nutritional functions, sensory functions, and functions of regulating physiological activities, including: foods that enhance human body constitution (enhance immunity, activate lymphatic system, etc.); prevent diseases (high blood pressure, diabetes, coronary heart disease, constipation and tumors, etc.); restore health (control cholesterol, prevent platelet aggregation, regulate hematopoietic function, etc.); regulate body rhythm (nerve center, nerve endings, intake and absorption functions, etc.) The research and development of functional food is still an emerging discipline and field in my country. It is the product of continuous cross-integration of multiple disciplines and fields, involving nutrit...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L33/105
CPCA23V2002/00A23V2200/30A23V2200/3262A23V2250/21
Inventor 徐月苗
Owner 徐月苗
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