Efficacy improving functional food or substitute tea

A technology of functional food and substitute tea, applied in food forming, application, food science, etc., can solve problems not mentioned in application

Pending Publication Date: 2017-03-08
钟术光
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the patent does not mention the application...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0102] A mixture of crushed dodder (200 mesh) and chitosan sulfate (250 mesh), the weight ratio of which is 10:2.

Embodiment 2

[0107] The mixture of cassia seed pulverization (200 mesh) and polyglucosamine hydrochloride (250 mesh), the weight ratio of the two is 10:4.

Embodiment 3

[0112] The mixture of crushed jujube (200 mesh) and polyasparagine (200 mesh), the weight ratio of the two is 10:2.

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PUM

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Abstract

The present invention discloses an efficacy improving edible or/and medicinal (powder) product (/composition). The product (/composition) comprises a particulate matter (or a powder) I containing one (or more) polysaccharides (particularly starch and viscous polysaccharides) and/or peptides or protein-based macromolecular polymers, and a particulate matter (or a powder) of a (or more) hydrophilic polymers II having a higher AAP value than that of the particulate matter (or the powder) I. The product (/composition) is improved in dispersing performance and particularly the following performances are improved: the dispersing performance of the powder in (warm) water, the dissolution property of the effective ingredients of the powder in (warm) water, the non-caking property of the powder under a high humidity environment, the comprehensive performances of the food prepared from the powder, etc.

Description

technical field [0001] The present invention relates to functional food (or substitute tea). Specifically, it relates to functional foods (or tea substitutes) with improved or enhanced efficacy. [0002] technical background [0003] Food, feed, health products (or functional food (or substitute tea)), medicine and other products (or intermediate products), widely involve powder. The powder in these foods or functional foods contains polysaccharides (especially starch, viscous polysaccharides), peptides or proteins and other high-viscosity polymers and small molecular sugars, low molecular sugars, amino acids, Hygroscopic ingredients such as low molecular weight peptides, therefore, these powders have strong hygroscopicity and water absorption. It is difficult to maintain a good dispersion state before or / and during use, resulting in various problems. The performance of these (powder) products is often directly related to their degree of dispersion. For example, after agg...

Claims

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Application Information

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IPC IPC(8): A23L29/30A23L33/125A23L33/17A23L33/175A23L33/18A23F3/34A23P10/20
CPCA23F3/34A23V2002/00
Inventor 钟术光
Owner 钟术光
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