Blood pressure lowering health-care pear juice
A blood pressure lowering and pear juice technology, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food preparation, etc., can solve problems such as blood pressure rise, risk multiplication effect, unfavorable health, etc., and achieve the effect of increasing protein content
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Embodiment 1
[0011] A blood pressure-lowering health-care pear juice is characterized in that each component of the raw material is divided into the following groups according to weight:
[0012] 70 parts of pear, 8 parts of poria cocos, 8 parts of Sophora japonica, 8 parts of apple powder, 4 parts of black sesame, 3 parts of collagen powder, 8 parts of kudzu root, 8 parts of rehmannia glutinosa, 2 parts of tartary buckwheat, 8 parts of scrophulariaceae, xylitol 10 parts, 3 parts of Fritillaria, 8 parts of seaweed, 0.6 parts of maltodextrin, 0.6 parts of an emulsifier composed of starch vinegar and calcium stearoyl lactylate in a molar ratio of 1:1.
Embodiment 2
[0014] A blood pressure-lowering health-care pear juice is characterized in that each component of the raw material is divided into the following groups according to weight:
[0015] 75 parts of pear, 10 parts of poria cocos, 10 parts of Sophora japonica, 10 parts of apple powder, 6 parts of black sesame, 4 parts of collagen powder, 10 parts of kudzu root, 9 parts of rehmannia glutinosa, 3 parts of tartary buckwheat, 10 parts of scrophulariaceae, 12 parts of xylitol 3 parts of Fritillaria, 10 parts of seaweed, 0.7 parts of maltodextrin, 0.7 parts of an emulsifier composed of starch vinegar and calcium stearoyl lactylate in a molar ratio of 1:1.
Embodiment 3
[0017] A blood pressure-lowering health-care pear juice is characterized in that each component of the raw material is divided into the following groups according to weight:
[0018] 80 parts of pear, 12 parts of poria cocos, 12 parts of Sophora japonica, 12 parts of apple powder, 7 parts of black sesame, 5 parts of collagen powder, 12 parts of kudzu root, 10 parts of rehmannia glutinosa, 4 parts of tartary buckwheat, 12 parts of scrophulariaceae, xylitol 15 parts, 4 parts of Fritillaria, 12 parts of seaweed, 0.8 parts of maltodextrin, 0.8 parts of an emulsifier composed of starch vinegar and calcium stearoyl lactylate in a molar ratio of 1:1.
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