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Plantain herb leaf protein special medical use formula food

A plantain leaf and formula food technology, applied in protein food ingredients, dairy products, food ingredients, etc., can solve problems such as unhelpful green development strategies, unhelpful improvement of nutritional levels, etc., to expand employment groups and increase people's income. , the effect of improving nutritional levels

Inactive Publication Date: 2019-09-13
武汉华康臣生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

5. Inadequacies of the existing technology The existing technology does not make use of the seamless docking process of the industrial chain - making leaf protein dairy products from plantain leaves is not conducive to improving people's nutritional level, food safety and green development proposed by the country strategy

Method used

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  • Plantain herb leaf protein special medical use formula food

Examples

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Effect test

example 1

[0060] Example 1: The feed formula for adult dairy cows during lactation is: bran 17%, corn flour 10%, sorghum 7%, bean cake 4.5%, shell powder 1.5%, corn germ meal 4%, bean curd residue 15%, corn Green fodder 32%, every 20-100g plantain leaf grass powder 9%, β-cyclodextrin 0.5%.

example 2

[0061] Example 2: The production process of special medical formula food for every 20-100g fresh plantain leaf protein milk drink: leaf protein concentrate liquid raw milk→adding food accessories, vitamins and minerals and other food nutrition enhancers, food additives→water→heating→ Add sugar, stabilizer (dry mixing) → stirring → flavor and pigment → homogenization → sterilization → quantitative filling.

example 3

[0062] Example 3: The production process of 20-100g plantain leaf fresh leaf protein dietary fiber milk formula food for special medical purposes:

[0063] Leaf protein concentrate, raw milk → add food accessories, vitamins and minerals and other food nutrition enhancers, food additives

[0064] →heating→stabilizer (dry mixing)→stirring→soluble dietary fiber→flavor and pigment→homogenization→sterilization→quantitative filling.

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Abstract

The invention relates to a making method of plantain herb leaf protein special medical use formula food. A non-separation leaf protein brown liquid technology is adopted, leaf grass residues separatedfrom fresh plantain herbs are respectively prepared into leaf grass powder added compound feed used for cow breeding, obtained milk is merged with extracted leaf protein, so that leaf protein milk special medical use formula food can be prepared; the leaf protein milk special medical use formula food prepared according to dosage can be quantitatively loaded and packaged; and the purpose of healthcare can be achieved if each person quantitatively eats the food every day. The seamless connection of industry chains can be achieved; the traceability of the food from farmland to products can be realized; the safety of the food can be achieved; the development of green export food can be realized; and the employment populations of our country can be enlarged, so that the incomes of people in our country can be increased.

Description

technical field [0001] The present invention relates to the preparation method of special medical purpose formula food of psyllium leaf protein. Background technique [0002] 1. Cited "Grass Products Processing Technology" edited by Wang Xi, edited by Chen Benjian and others - Beijing: Golden Shield Publishing House, 2002.9 Page 265, Page 271 Another important use of leaf protein is as human food. Leaf protein is known as the best and most edible health care product in the world today, and it is gradually being widely welcomed by people. [0003] 2. Cited "Dairy Product Production Technology and Formula" edited by Guo Benheng - Beijing, Chemical Industry Press, 2007 .9 Page 34-35 Adulteration and doping test: ①The general method of water-mixing test and the freezing point of qualified milk is -0.508—0.546°C, [0004] If water is mixed with milk, the freezing point of milk will increase. It is generally believed that when the freezing point of milk is -0.516-0.546°C, it ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/12A23C9/13A23C9/152A23C9/156A23C9/158A23C9/16A23C9/18A23C19/09A23C21/04A23C21/06A23C21/08A23C21/10A23G9/38A23G9/40A23J1/00A23K10/37A23K50/10
CPCA23C9/1206A23C9/1315A23C9/1322A23C9/152A23C9/1522A23C9/1524A23C9/1526A23C9/1528A23C9/156A23C9/158A23C9/16A23C9/18A23C19/09A23C21/04A23C21/06A23C21/08A23C21/10A23G9/38A23G9/40A23J1/006A23K10/37A23K50/10A23V2002/00A23V2250/548Y02P60/87
Inventor 李明
Owner 武汉华康臣生物科技有限公司
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