Folium mali hupehensis and fructus Lycii ruthenici functional food and preparation method thereof

A technology of functional food, wolfberry black fruit, applied in bakery products with modified ingredients, confectionery, confectionery industry, etc., can solve the problems of difficult long-term use by patients, poor patient compliance, and many adverse reactions, and achieve good reduction of Effects of blood lipids, lowering blood lipid levels, and reducing oxidative stress

Inactive Publication Date: 2019-05-24
QINGDAO UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these drugs can improve hyperglycemia and hyperlipidemia in a short period of time, they have problems such as poor pat

Method used

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  • Folium mali hupehensis and fructus Lycii ruthenici functional food and preparation method thereof
  • Folium mali hupehensis and fructus Lycii ruthenici functional food and preparation method thereof
  • Folium mali hupehensis and fructus Lycii ruthenici functional food and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Hubei crabapple leaves 500g, black fruit wolfberry 500g

[0020] (1) Take dried Hubei crabapple leaves and Lycium ruthenicum medicinal materials, crush them, pass through a 20-mesh sieve, add 8 times the amount (V / m) of 60% ethanol according to the volume-to-mass ratio, and extract twice with reflux, each for 2 hours After filtering, the filtrates are combined, and ethanol is recovered under reduced pressure at 65°C to obtain an extract;

[0021] (2) Add 5 times the amount (m / m) of hot water to the extract obtained in (1), stir and disperse evenly, and leave it for 24 hours;

[0022] (3) Centrifuge the extract solution obtained by dispersion in (2) at 5000 rpm / min for 20 minutes, discard the supernatant to obtain the precipitate, vacuum dry at 60°C, and pulverize to obtain extract powder for use;

[0023] (4) Granulation: Mix the extract powder obtained in (3) with 2 times the mass ratio of maltodextrin, make soft material, granulate, dry, and sizing to obtain total granules.

Embodiment 2

[0025] Hubei crabapple leaves 650g, black fruit wolfberry 350g

[0026] (1) Take the dried Hubei crabapple leaves and Lycium ruthenicum medicinal materials, crush them, pass a 20-mesh sieve, add 10 times the amount (V / m) of 90% ethanol according to the volume-to-mass ratio, and extract once at reflux, each time for 3 hours. After filtering, the filtrates are combined, and ethanol is recovered under reduced pressure at 75°C to obtain an extract;

[0027] (2) Add 8 times the amount (m / m) of hot water to the extract obtained in (1), stir and disperse evenly, and leave it for 12 hours;

[0028] (3) Centrifuge the extract solution obtained by dispersion in (2) at 3000 rpm / min for 30 minutes, discard the supernatant to obtain a precipitate, vacuum dry at 70°C, and pulverize to obtain extract powder for use;

[0029] (4) Granulation: Mix the extract powder obtained in (3) with 3 times the mass ratio of maltodextrin, make soft material, granulate, dry and sizing to obtain total granules.

Embodiment 3

[0031] Hubei crabapple leaves 800g, black fruit wolfberry 200g

[0032] (1) Take dried Hubei crabapple leaves and Lycium ruthenicum medicinal materials, crush them, pass through a 20-mesh sieve, add 6 times the amount (V / m) of 70% ethanol according to the volume-to-mass ratio, and extract twice at reflux, each for 1.5 hours. After filtering, the filtrates are combined, and ethanol is recovered under reduced pressure at 55°C to obtain an extract;

[0033] (2) Add 6 times the amount (m / m) of hot water to the extract obtained in (1), stir and disperse evenly, and leave it for 24 hours;

[0034] (3) Centrifuge the extract solution obtained by dispersion in (2) at 3500 rpm / min for 15 minutes, discard the supernatant to obtain a precipitate, vacuum dry at 65°C, pulverize, and obtain extract powder for use;

[0035] (4) Granulation: Mix the extract powder obtained in (3) with 2 times the mass ratio of maltodextrin, make soft material, granulate, dry, and size to obtain total granules.

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Abstract

The invention discloses folium mali hupehensis and fructus Lycii ruthenici functional food and a preparation method thereof. The functional food contains, by mass, 20%-80% of folium mali hupehensis and 20%-80% of fructus Lycii ruthenici. The preparation method includes: after pretreatment of folium mali hupehensis and fructus Lycii ruthenici, adding ethanol for reflux extraction, combining filtrates, recovering ethanol, dispersing extract in hot water, standing, centrifuging, precipitating, performing vacuum drying, adding maltodextrin, preparing a soft material, granulating, drying and finishing to obtain total particles, so that the functional food is obtained. According to researches, by compatible utilization of the raw materials, synergistic effects are achieved, and blood sugar and blood fat reduction effects are remarkable.

Description

Technical field [0001] The invention relates to a functional food, in particular to a functional food of Hubei crabapple leaf and black fruit wolfberry and a preparation method thereof. Background technique [0002] With the development of society and the advancement of science and technology, people's living standards have been continuously improved, and people's dietary structure has also changed accordingly. The intake of sugar, protein and fat has been increasing, while the amount of exercise has been relatively reduced. High blood sugar and high blood fat Such metabolic problems are showing a rising trend, which also exacerbates the incidence of diabetes, atherosclerosis, coronary heart disease, fatty liver and other diseases. Regarding blood sugar and blood lipids, how to control them at normal levels is the key to preventing the further development and deterioration of metabolic diseases. Therefore, effective control of blood sugar and blood lipid levels has become a prob...

Claims

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Application Information

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IPC IPC(8): A23L33/00A21D13/06A23L21/10A23G3/48
Inventor 李斌黄山
Owner QINGDAO UNIV OF SCI & TECH
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