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Sea cucumber functional food for assisting in improving memory and preparation method thereof

A functional food and memory technology, applied in the functions of food ingredients, food drying, food ingredients, etc., can solve the problems of unsatisfactory effect and insufficient compatibility, and achieve the effect of simple and fast taking, good stability, and improved memory.

Inactive Publication Date: 2018-04-13
荣成奥汛海洋生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the shortcomings of insufficient compatibility and unsatisfactory effects of existing memory-improving products, the purpose of the present invention is to provide a sea cucumber functional food with easy-to-obtain raw materials, comprehensive and balanced nutrition, and a conditioning function to help improve memory and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for preparing a sea cucumber functional food that assists in improving memory, characterized in that the preparation steps are as follows:

[0026] 1) Raw material handling

[0027] Weigh 30 parts of sea cucumber, 65 parts of American ginseng, 15 parts of poria cocos, 45 parts of Polygonatum, and 30 parts of Chinese wolfberry and pulverize them with a pulverizer, pass through a 200-mesh sieve, and set aside;

[0028] 2) Soft material

[0029] Weigh 20 parts of stachyose, 120 parts of soybean protein isolate and pass through a 100-mesh sieve, put them in the tank mixer together with the raw materials in step 1) and 18 parts of soybean lecithin, stir until they form a ball, press it to disperse, Get soft material;

[0030] 3) Granulation, drying, granulation

[0031] Put the soft material prepared in step 2) into a swinging granulator for granulation. The wet granules are gradually heated and dried in a blast drying oven to reduce the moisture content to below...

Embodiment 2

[0041] A method for preparing a sea cucumber functional food that assists in improving memory, characterized in that the preparation steps are as follows:

[0042] 1) Raw material processing

[0043] Weigh 40 parts of sea cucumber, 50 parts of American ginseng, 10 parts of poria cocos, 60 parts of Polygonatum, and 40 parts of Chinese wolfberry and pulverize them with a pulverizer, pass through a 200-mesh sieve, and set aside;

[0044] 2) Soft material

[0045] Weigh 10 parts of stachyose, 150 parts of soybean protein isolate and pass through a 100-mesh sieve, put them in the tank mixer together with the raw materials in step 1) and 20 parts of soybean lecithin, stir until they form a ball, and press it to disperse. Get soft material;

[0046] 3) Granulation, drying, granulation

[0047] Put the soft material prepared in step 2) into a swinging granulator for granulation. The wet granules are gradually heated and dried in a blast drying oven to reduce the moisture content to...

Embodiment 3

[0057] A method for preparing a sea cucumber functional food that assists in improving memory, characterized in that the preparation steps are as follows:

[0058] 1) Raw material handling

[0059] Weigh 25 parts of sea cucumber, 80 parts of American ginseng, 30 parts of poria cocos, 40 parts of sealwort, and 20 parts of Chinese wolfberry and pulverize them respectively with a pulverizer, pass through a 100-mesh sieve, and set aside;

[0060] 2) Soft material

[0061] Weigh 25 parts of stachyose, 100 parts of soybean protein isolate and pass through a 100-mesh sieve, put them in the tank mixer together with the raw materials in step 1) and 15 parts of soybean lecithin, stir until they form a ball, and then disperse when pressed. Get soft material;

[0062] 3) Granulation, drying, granulation

[0063] Put the soft material prepared in step 2) into a swinging granulator for granulation. The wet granules are gradually heated and dried in a blast drying oven to reduce the moist...

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Abstract

The present invention discloses sea cucumber functional food for assisting in improving memory and a preparation method thereof. The sea cucumber functional food consists of the following raw materialcompositions in parts by mass: 25-40 parts of sea cucumbers, 50-80 parts of American ginsengs, 10-30 parts of poria cocos, 40-60 parts of rhizoma polygonati, 20-40 parts of Chinese wolfberry fruits,15-20 parts of soybean lecithin, 10-25 parts of stachyose and 100-150 parts of soybean protein isolate. The preparation method comprises the following steps: 1) raw material processing; 2) soft material preparing; 3) granulating, drying and granule separating; 4) tableting; 5) testing; 6) sterilizing; and 7) packaging and storing. Medicinal and edible raw materials are scientifically combined, functional ingredients are effectively synergized, the prepared product is good in stability and has obvious memory improving functions, and the sea cucumber functional food is comprehensive and balancedin nutrition, convenient and quick to consume, and suitable for various people.

Description

technical field [0001] The invention relates to the preparation of mollusc aquatic food, in particular to a sea cucumber functional food for improving memory and a preparation method thereof. Background technique [0002] The decline in cognition and memory is getting younger and younger, and there are many reasons, except that diseases cause brain cell damage and memory loss. With the progress of society and the intensification of competition, people's pace of life is accelerated, and long-term pressure causes the brain to be in a sub-healthy state, such as long-term lack of sleep, excessive smoking and alcohol, anxiety, and irregular life. At present, there are many products on the market that are used to improve memory by invigorating the brain. Due to insufficient raw material compatibility, the synergistic effect of the active ingredients in the raw materials is not obvious, and the clinical effect is still not satisfactory. [0003] It is very important to develop a h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L31/00A23L33/00
CPCA23L17/00A23L31/00A23L33/00A23V2002/00A23V2200/30A23V2200/322A23V2250/1842A23V2250/632A23V2250/5488A23V2300/10
Inventor 王淑倩鞠文明李佳伟
Owner 荣成奥汛海洋生物科技有限公司
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