Gluten-free functional food and preparation method thereof

Abstract

The invention discloses a gluten-free functional food and a preparation method thereof, which solve the problem of lack of functional food for improving nutrients of a human body, enhancing immunity,invigorating Qi and tonifying the spleen, and increasing bone density for a patient with celiac sprue in the prior art. The gluten-free functional food is prepared from the following components of 30to 60 parts of gluten-free component, 5 to 30 parts of spleen-tonifying and Qi-invigorating component, 5 to 30 parts of intestine-regulating component and 5 to 30 parts of bone-protecting component, wherein the gluten-free component is prepared from quinoa, tartary buckwheat, black rice, millet, coix seed, and pea protein; the spleen-tonifying and Qi-invigorating component is prepared from ginsengradix et rhizome, rhizoma polygonati, rhizoma dioscoreae, poria cocos, radix puerariae, mulberry fruit, fructus hordei germinatus, fructus citrus sarcodactylis, and semen euryales; the intestine-regulating component is prepared from barley seedling and fructo-oligosaccharide; the bone-protecting component is prepared from collagen and casein phosphopeptides. The gluten-free functional food has the advantages that the gluten is not contained, and multiple beneficial substances are contained; the multi-path and multi-target synergistic effect is realized; the functions of regulating the intestine and stomach, invigorating Qi and tonifying the spleen, increasing bone density, improving nutrients of the human body and enhancing immunity are realized; the safety and validity are realized.

Description

technical field [0001] The invention relates to the field of food deep processing, in particular to a gluten-free functional food and a preparation method thereof. Background technique [0002] Celiac disease is a primary malabsorption syndrome caused by intestinal mucosal lesions caused by gluten intolerance. Its typical clinical manifestations are intestinal mucosal damage and secondary malabsorption symptoms, which may be accompanied by Bloating and abdominal pain, especially in long-term chronic steatorrhea. The autoimmune response of patients with celiac disease is mainly caused by the related components of storage proteins in wheat, barley and rye seeds. The symptoms are aggravated by eating wheat foods, and vice versa. It is very likely that patients will malabsorb nutrients such as iron, folic acid, calcium, fat-soluble vitamins A, D, E, K and protein, and lead to nutritional deficiencies; other complications include infertility, infertility, miscarriage, osteoporo...

AI Technical Summary

Problems solved by technology

Although this type of food does not contain gluten, its function is single and its nutrients are insufficient, so it does not have the functions of improving body nutrition, enhancing immunity, nourishing qi and strengthening spleen, and enhancing bone density.