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Functional food with function of preventing and relieving hyperuricemia and gout as well as preparation method and application of functional food

A technology for hyperuricemia and functional food, which is applied in the field of functional food for preventing and improving hyperuricemia and gout and its preparation field, can solve the problems of cumbersome process, single nutrient composition, complex formula, etc., and achieves convenient portability and palatability. Good, improve the effect of the disease

Inactive Publication Date: 2019-01-25
光谷迈德(武汉)慢性病研究院有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, domestic awareness of hyperuricemia and gout disease prevention is insufficient, and there is little research and development on meal replacement foods with Mediterranean diet characteristics. Domestic meal replacement foods designed for hyperuricemia and gout patients do not involve the Mediterranean Sea. The concept of diet, and the formula is complex, the process is cumbersome, or the nutritional ingredients are single, adding more food additives or pharmaceutical ingredients for analgesia and urine simplification, which is not conducive to the control of the patient's condition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A functional food for preventing and improving hyperuricemia and gout, which includes the following raw materials in parts by weight: 10 parts of whey protein powder; 12 parts of almonds; 10 parts of walnut kernels; 20 parts of quinoa; 13 parts of tomato powder; 12 parts of purple sweet potato powder; 6 parts of xanthan gum; 1.2 parts of inulin; 1.0 parts of konjac powder; 2.0 parts of fructose; 0.06 parts of grape seed extract; 0.03 parts of olive fruit extract; wherein, the multivitamin includes vitamin A, vitamin D and vitamin B12 mixed in a weight ratio of 1:1:1; the multivitamin includes chromium chloride and potassium iodide mixed in a weight ratio of 3:1.

[0021] The corresponding preparation method is as follows: take corresponding weight parts of almonds and walnuts and stir-fry at 110°C for 12 minutes, cool to room temperature, crush and treat granular raw material A with a particle size of 8 mesh; fully mix the rest of the raw materials together to obtain pow...

Embodiment 2

[0023] A functional food for preventing and improving hyperuricemia and gout, which includes the following raw materials in parts by weight: 9 parts of whey protein powder; 15 parts of almonds; 13 parts of walnut kernels; 20 parts of quinoa; 15 parts of tomato powder; 15 parts of purple sweet potato powder; 8 parts of xanthan gum; 1.4 parts of inulin; 1.8 parts of konjac powder; 2.6 parts of fructose; 0.09 parts of grape seed extract; 0.07 parts of olive fruit extract; wherein, the multivitamin includes vitamin A, vitamin D and vitamin B12 mixed in a weight ratio of 4:3:1; the multivitamin includes chromium chloride and potassium iodide mixed in a weight ratio of 1:1.

[0024] The corresponding preparation method is as follows: take corresponding weight parts of almonds and walnut kernels and stir-fry at 140°C for 8 minutes, cool to room temperature, crush and treat the granular raw material A with a particle size of 10 mesh; fully mix the rest of the raw materials together to ...

Embodiment 3

[0026] A functional food for preventing and improving hyperuricemia / gout, which particularly includes the following raw materials in parts by weight: 12 parts of whey protein powder; 10 parts of almonds; 8 parts of walnut kernels; 17 parts of quinoa; 11 parts of tomato powder ; 8 parts of purple potato powder; 5 parts of xanthan gum; 0.9 parts of inulin; 0.6 parts of konjac powder; 1.5 parts of fructose; 0.05 parts of grape seed extract; 0.03 parts of olive fruit extract; 0.03 parts; wherein, the multivitamins include vitamin A, vitamin D and vitamin B12 mixed in a weight ratio of 6: 3: 1; the multivitamins include chromium chloride and potassium iodide mixed in a weight ratio of 2: 1 .

[0027] The corresponding preparation method is as follows: Take macadamia nuts and walnut kernels in corresponding weight parts and fry them together at 125°C for 10 minutes, after cooling to room temperature, crush the granular raw material A with a particle size of 8 meshes; fully mix the r...

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PUM

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Abstract

The invention relates to functional food with a function of preventing and relieving hyperuricemia and gout as well as a preparation method and application of the functional food. The functional foodis prepared from the following raw materials in parts by weight: 9-12 parts of whey protein powder, 10-15 parts of almond, 8-13 parts of walnut kernel, 17-22 parts of quinoa, 11-15 parts of tomato powder, 8-15 parts of purple potato powder, 5-8 parts of xanthan gum, 0.9-1.4 parts of inulin, 0.6-1.8 parts of konjac flour, 1.5-2.6 parts of fructose, 0.05-0.09 part of a grape seed extract, 0.03-0.07part of an olive fruit extract, 0.03-0.06 part of multivitamin and 0.03-0.08 part of composite mineral. The functional food has the advantages that the functional food is preferably a Mediterranean natural food source, has the characteristics of the Mediterranean diet structure, is suitable for people who have potential risk of the hyperuricemia or the gout or are suffered from the hyperuricemia or the gout, and can reduce the onset risk or effectively control the diseases.

Description

technical field [0001] The invention belongs to the field of dietary therapy for hyperuricemia / gout prevention, and in particular relates to a functional food for preventing and improving hyperuricemia and gout, a preparation method and application thereof. Background technique [0002] Hyperuricemia refers to a disorder in the metabolism of a substance called purine in the human body, resulting in increased synthesis or decreased excretion of its metabolite uric acid, which in turn causes an increase in blood uric acid, resulting in hyperuricemia. When the blood uric acid level exceeds its solubility in the human body, uric acid will be deposited in various tissues and organs in the body in the form of sodium salt, thereby inducing gout. Gout attacks cause joint deformities, bone destruction, and the formation of tophi. The harm of gout is not only manifested as recurrent arthritis, it can cause chronic kidney disease, urinary calculi, and renal nephropathy, and can eventu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/19A23L25/00A23L7/10A23L19/00A23L19/10A23L33/105A23L33/15A23L33/16A23L33/155A23L33/125A23L33/21A61K38/17A61P19/06A61K31/723A61K31/7004A61K33/24A61K31/733A61K31/07A61K31/59A61K31/714A61K33/18
CPCA23V2002/00A61K31/07A61K31/59A61K31/7004A61K31/714A61K31/723A61K31/733A61K33/18A61K33/24A61K36/185A61K36/32A61K36/39A61K36/52A61K36/736A61K36/81A61K36/87A61K36/888A61K38/1709A23L7/10A23L19/01A23L19/10A23L19/115A23L25/30A23L33/105A23L33/125A23L33/15A23L33/155A23L33/16A23L33/19A23L33/21A61P19/06A23V2200/30A23V2250/54252A23V2250/21A23V2250/702A23V2250/71A23V2250/706A23V2250/16A23V2250/1586A23V2250/21166A23V2250/2131A61K2300/00
Inventor 吴欣江鲁莹莹胡娟李耀辉李文辉
Owner 光谷迈德(武汉)慢性病研究院有限公司
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