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Functional solid beverage and preparation method thereof

A solid beverage and functional technology, applied in the functions of food ingredients, food ingredients as antioxidants, food science, etc., can solve problems such as large market vacancies, achieve the effects of protecting internal organs, promoting nutrient absorption, and preventing obesity

Inactive Publication Date: 2016-11-23
江苏片山食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, most of the existing probiotic products are dairy products, and the market for solid probiotic health foods is relatively large. For the existing solid probiotic health foods, not only their safety, stability, and effectiveness are still to be determined. Further improvement, the taste also needs to be further improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A functional solid beverage and a preparation method thereof are as follows:

[0019] 1. Pass the following solid powder components through a 100-mesh sieve, and prepare according to the mass percentage, trehalose 55%, spirulina 30%, horseshoe fern 2%, Selaginella 1%, fungus 5%, tremella 2%, ginkgo 3% , Polygonum multiflorum 2%.

[0020] 2. The powder is mixed and subpackaged.

Embodiment 2

[0022] A functional solid beverage and a preparation method thereof are as follows:

[0023] 1. Pass the following solid powder components through a 100-mesh sieve and prepare according to the mass percentage: 35% trehalose, 18% allulose, 15% arabinose, 20% chlorella, 5% Usnea longus, 2 Cordyceps sinensis %, Torreya 3%, Gastrodia elata 2%.

[0024] 2. The powder is mixed and subpackaged.

Embodiment 3

[0026] A functional solid beverage and a preparation method thereof are as follows:

[0027] 1. Pass the following solid powder components through a 100-mesh sieve and prepare according to the mass percentage: 30% trehalose, 15% galacto-oligosaccharide, 15% isomalt-oligosaccharide, 10% chlorella, 10% ganoderma lucidum, 10% pine nut %, wolfberry 10%.

[0028] 2. The powder is mixed and subpackaged.

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PUM

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Abstract

The invention provides a functional solid beverage and a preparation method thereof and belongs to technical field of health-care nutritional products. The functional solid beverage is prepared from functional oligosaccharides, functional algae, functional ferns, functional mosses, functional lichens, functional fungi, functional naked seeds and functional angiocarps according to the quality percentage. The functional solid beverage has the effects of protecting cells, adjusting the balance of flora in a body, regulating balance of blood sugar, blood pressure and blood fat, protecting internal organs, promoting nutrient absorption and intestinal toxic substance elimination, preventing obesity, preventing dental caries, resisting oxidation, preventing tumors and delaying senescence. By exogenously adding probiotics and prebiotics, the immunity of the body can be improved.

Description

technical field [0001] The invention relates to a solid beverage, in particular to a functional solid beverage and a preparation method thereof. Background technique [0002] Solid beverages are solid products made of animal milk protein, plant extracts and other food additives with a moisture content of no more than 5%. It is favored by consumers for its unique flavor, variety and easy storage. Probiotics can protect cells, regulate the balance of flora in the body, regulate blood sugar, blood pressure and blood lipid balance, protect internal organs, promote the absorption of nutrients and eliminate toxic substances in the intestines, prevent obesity, prevent dental caries, resist oxidation, prevent tumors, delay aging, and improve the body's own Immunity and other functions. Functional oligosaccharides and functional algae, ferns, mosses, lichens, fungi, gymnosperms and angiosperms provide the probiotics and prebiotics needed by the human body, and supplement probiotics...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39A23L2/60A23L33/00
CPCA23L2/39A23L2/60A23V2002/00A23V2200/3204A23V2200/326A23V2200/3262A23V2200/328A23V2200/332A23V2200/312A23V2200/308A23V2200/324A23V2200/02
Inventor 朱岑
Owner 江苏片山食品有限公司
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