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Health-care mushroom juice for preventing and/or improving cardiovascular and cerebrovascular diseases and preparation method thereof

The technology of mushroom juice and mushroom is applied in the field of food processing, which can solve the problem of high cost of side effects, and achieve the effects of low production cost, strong operability, and prevention or improvement of cardiovascular and cerebrovascular diseases.

Active Publication Date: 2021-06-22
上海菇大厨食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional Chinese medicine health care theory "three points are in the treatment, seven points in the maintenance", therefore, for the chronic development of cardiovascular and cerebrovascular diseases, the focus is on the usual maintenance and conditioning, however, in the prior art, it is aimed at preventing and improving the cardiovascular and cerebrovascular diseases. The effects of drugs or food for cerebrovascular diseases need to be improved, and there are side effects or high costs, which are difficult to meet people's needs

Method used

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  • Health-care mushroom juice for preventing and/or improving cardiovascular and cerebrovascular diseases and preparation method thereof

Examples

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Effect test

preparation example Construction

[0028] Preferably, the preparation method of mushroom juice comprises the steps:

[0029] S1: washing the shiitake mushrooms and soaking them in water, mincing the soaked shiitake mushrooms to obtain mushroom fragments; the soaking time is 6-10 hours; the shiitake mushrooms are dried shiitake mushrooms, and the water content of the dried shiitake mushrooms is 10%-20%;

[0030] S2: mix the mushroom fragments and water evenly, adjust the pH value to 5-9, add protease to the product with a pH value of 5-9 at 35-55°C and stir; the mass ratio of mushrooms to water is 1 : (12.5~50), the mass ratio of the product of pH value 5~9 and protease is 100:(0.2~0.6); Protease comprises flavor protease and neutral protease, and the mass ratio of flavor protease and neutral protease is 3: 1; Stirring time is 3~8h;

[0031] S3: Add edible salt to the product obtained by stirring, filter the obtained product after heating, and collect the filtrate, which is mushroom juice; the mass ratio of edi...

Embodiment 1

[0040] This embodiment provides a health-care mushroom juice. The raw material components are calculated in parts by weight, including: 20 parts of shiitake mushrooms, 10 parts of black fungus, 10 parts of onion, 5 parts of celery, 5 parts of broccoli, 5 parts of corn, and 1 part of green onion , 1 part of garlic, 6 parts of ginseng, 6 parts of salvia miltiorrhiza, 5 parts of astragalus, 3 parts of Sophora japonica, 2 parts of peach kernel, 2 parts of cinnamon, 2 parts of Ophiopogon japonicus, 2 parts of schisandra, 1 part of hawthorn, 1 part of jujube seed, jujube 1 part, 1 part of angelica, 1 part of ginger, 10 parts of trehalose and 260 parts of mushroom juice.

[0041] Wherein, the preparation method of mushroom juice comprises the following steps:

[0042] S1: Wash the dried shiitake mushrooms and soak them in water for 8 hours, mince the soaked shiitake mushrooms to obtain shredded mushrooms;

[0043] S2: Mix the mushroom fragments and water evenly, adjust the pH value ...

Embodiment 2

[0052] This embodiment provides a health-care mushroom juice. The raw material components are calculated by weight, including: 30 parts of shiitake mushrooms, 20 parts of black fungus, 20 parts of onions, 10 parts of celery, 10 parts of broccoli, 10 parts of corn, and 5 parts of green onions , 2 parts of garlic, 3 parts of ginseng, 3 parts of salvia miltiorrhiza, 1 part of astragalus, 5 parts of Sophora japonica, 5 parts of peach kernel, 2 parts of cinnamon, 1 part of Ophiopogon japonicus, 1 part of schisandra, 3 parts of hawthorn, 2 parts of wild jujube kernel, jujube 3 parts, 2 parts of angelica, 2 parts of ginger, 10 parts of trehalose and 260 parts of mushroom juice.

[0053] Wherein, the preparation method of mushroom juice comprises the following steps:

[0054] S1: Wash the dried shiitake mushrooms and soak them in water for 6 hours, mince the soaked shiitake mushrooms to obtain shredded mushrooms;

[0055] S2: Mix the mushroom fragments and water evenly, adjust the pH...

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Abstract

The invention relates to a health-care mushroom juice for preventing and / or improving cardiovascular and cerebrovascular diseases and a preparation method thereof. The raw material components include: mushroom juice, trehalose, shiitake mushrooms, black fungus, onion, celery, broccoli, corn, Scallion, garlic, ginseng, salvia, astragalus, sophora japonica, peach kernel, cinnamon, radix radix, schisandra, hawthorn, jujube seed, jujube, angelica and ginger. In the present invention, by using vegetables and traditional Chinese medicine decoction pieces with the same origin of food and medicine with special regulating effects as raw materials, the health-care mushroom juice prepared has reasonable formula, rich nutrition and delicious taste; and it also has the effect of regulating blood fat and blood pressure, and plays a role The effect of preventing or improving cardiovascular and cerebrovascular diseases; the preparation method is simple, the production cost is low, and the operability is strong.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a health-care mushroom juice for preventing and / or improving cardiovascular and cerebrovascular diseases and a preparation method thereof. Background technique [0002] With the development of the economy and the progress of the society, the quality of human life is constantly improving, and people have higher requirements for their own health. Preventing diseases, slowing down aging, and prolonging life are the common goals pursued by modern people. With the improvement of the quality of life, great changes have taken place in the diet structure, and some chronic diseases are also bothering more and more people, such as cardiovascular and cerebrovascular diseases. Cardiovascular and cerebrovascular diseases are collectively referred to as cardiovascular and cerebrovascular diseases, which generally refer to ischemic or hemorrhagic diseases of the heart, brain and systemi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L31/00A23L33/00A23L33/105
CPCA23V2002/00A23V2200/30A23V2200/326
Inventor 张忱敬敏
Owner 上海菇大厨食品有限公司
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