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Health-care food nutrition agent with function of resisting fatigue and preparation method thereof

A health food and anti-fatigue technology, which is applied in the field of food nutrients to achieve the effects of improving disease resistance, delaying aging, and enhancing human immune function

Inactive Publication Date: 2017-07-04
TIANJIN ZHONGRUI PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, people are far from realizing the seriousness of this impact on physical health

Method used

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  • Health-care food nutrition agent with function of resisting fatigue and preparation method thereof
  • Health-care food nutrition agent with function of resisting fatigue and preparation method thereof
  • Health-care food nutrition agent with function of resisting fatigue and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A health food nutritional agent with anti-fatigue function, comprising the following raw material components per 100g:

[0028]

[0029] The balance is starch.

[0030] The preparation method of the above-mentioned health food nutritional agent with anti-fatigue function comprises the following steps:

[0031] 1) Weigh the pretreated raw material components according to the mass ratio and put them into the mixer and stir evenly;

[0032] 2) Spray a wetting agent into the stirred material to form a soft material while stirring;

[0033] 3) the soft material is extruded and cut into wet granules by a high-speed stirring granulator;

[0034] 4) drying the wet granules to reduce the water content of the wet granules to below 3%-8%;

[0035] 5) Pass the dried granules through an 80-mesh sieve to obtain the health food nutrient with anti-fatigue function.

[0036] The pretreated raw material component refers to the raw material component after passing through a 100-mes...

Embodiment 2

[0040] A health food nutritional agent with anti-fatigue function, comprising the following raw material components per 100g:

[0041]

[0042] The balance is starch.

[0043] The preparation method is the same as in Example 1.

Embodiment 3

[0045] A health food nutritional agent with anti-fatigue function, comprising the following raw material components per 100g:

[0046]

[0047] The balance is starch.

[0048] The preparation method is the same as in Example 1.

[0049] The dosage of the health food nutritional agent with anti-fatigue function prepared according to the above-mentioned preparation method in the flour is 150-200 mg / kg.

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Abstract

The invention relates to a health-care food nutrition agent with a function of resisting fatigue and a preparation method thereof. The health-care food nutrition agent with the function of resisting fatigue comprises the following ingredients: inositol nicotinate, dietary cellulose, vitamin E powder, water-soluble lutein, a maca extract, a radix astragali extract, and starch. The health-care food nutrition agent with the function of resisting fatigue disclosed by the invention has the effects of lubricating the intestines and nourishing, and is capable of enhancing human body immunologic functions, improving disease resistance, and delaying senescence. Being added into diets, the health-care food nutrition agent with the function of resisting fatigue has certain auxiliary effects of preventing diabetes, hyperlipidemia, cardiovascular and cerebrovascular diseases and cancer, as well as protecting eyesight and resisting fatigue.

Description

technical field [0001] The invention belongs to the technical field of food nutrition, and in particular relates to a health food nutrition with anti-fatigue function and a preparation method. Background technique [0002] With the continuous enhancement of my country's comprehensive strength, people generally pursue the refinement of dietary structure, and the simple food has been obviously marginalized. A large number of nutrients necessary for human beings in finely processed grains have been processed and lost, and the excessive refinement of food has caused a general decline in people's health. The prevalence of cardiovascular disease is rising linearly, more than 20% of the population suffers from diabetes to varying degrees, long-term constipation has become commonplace, and the incidence of cardiovascular and cerebrovascular diseases and cancer is rising linearly. Insufficient or missing nutrient intake is directly related. However, people are far from realizing th...

Claims

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Application Information

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IPC IPC(8): A23L33/10A23L33/21A23L33/105A23L33/15
CPCA23V2002/00
Inventor 高占友刘长锁马秀玲
Owner TIANJIN ZHONGRUI PHARMA
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