Meal replacement powder with blood pressure reducing effect as well as preparation method thereof

Abstract

The invention discloses meal replacement powder with blood pressure reducing effect. The meal replacement powder is coarse cereal porridge rich in resveratrol; the main components comprises mung beans, mulberries, green soybeans, peas, brown rice, coix seeds, black beans, black rice, sticky rice, red beans, kidney beans, spina date seeds, oat, grapes, black sesame, chrysanthemum, dried hawthorns,dehydrated vegetables, the root of kudzu vine and tartary buckwheat; the meal replacement powder is rich in nutritional substances necessary for human cells; the nutritional substances are reasonablymatched according to nutrient international standard; food materials are crushed by a physicl method to guarantee release of the nutrition; and the product guarantees no addition of any artificial extracting components and chemical preparation components. The meal replacement powder has the effects of losing weight, being nutritional and healthy, improving constipation, cleaning intestinal tract,eliminating toxins, enhancing physique, invigorating brain and benefiting intelligence, improving memory and maintaining blood flowing. Per 35 g of product contains 100 mg of resveratrol, can preventatherosclerosis and cardiovascular and cerebrovascular diseases, can reduce blood viscosity and can improve the immunity of the organism.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a meal replacement powder with blood pressure lowering effect and a preparation method thereof. Background technique [0002] Whole grains are recognized as pollution-free green food. They contain natural protein, fat, carbohydrates, vitamins, minerals and dietary fiber and other nutrients, which meet the reasonable ratio of human intake and have extremely high utilization value. At the same time, miscellaneous grains It contains a variety of unsaturated fatty acids, such as oleic acid, linoleic acid, linolenic acid, phospholipids, oligosaccharides, polysaccharides and flavonoids, etc. effect. Although miscellaneous grains have many advantages in terms of nutrition, due to the different tastes of people in various places, it has caused certain obstacles for people to eat miscellaneous grains for a long time. How to really eat coarse grains without changing the living habits that ...

AI Technical Summary

Problems solved by technology

At present, there are not many processing methods for miscellaneous grains, and most of them stay in simple processing. The miscellaneous grains are crushed and mixed together to make miscellaneous grain powder, or mixed with various miscellaneous grain powders, and granulated by a general granulator. Although the processing method retains the nutrients of the grains, but because the processing is simple, it does not bring about major changes in the organizational structure of the grains, and does not really improve the taste of the grains and the digestion and absorption of the nutrients. At the same time, the existing Processing method The follow-up process is more complicated. Due to the rough surface of the granules produced by the granulator, polishing treatment is required in the post-processing process. In the process of polishing and granulation, it is also necessary to add bonding materials, such as starch, etc.

Brings safety hazards to the consumption of miscellaneous grain rice