Red koji rice blood pressure-lowering and lipid-lowering nutritional powder and preparation method thereof
A technology of red yeast rice and nutritional powder, which is applied to the functions of food ingredients, food ingredients as anti-caking agents, and food forming, etc. It can solve the problems of poor blood pressure and fat-lowering effects, low content of functional ingredients, and unfavorable product development, etc. To improve cardiovascular and cerebrovascular health, reduce high blood pressure, treat and prevent cardiovascular and cerebrovascular diseases
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Embodiment 1
[0029] Step S1: In terms of parts by mass, take 21 parts of red yeast rice fermented product and put them into a drying box, adjust the drying temperature to 80°C, dry for 6 hours, and then pulverize through a 120-mesh sieve to obtain a fine powder, which is set aside;
[0030] Step S2: In terms of parts by mass, take 3.5 parts of olive leaves and put them into a drying oven, adjust the drying temperature to 70°C, dry for 4 hours, and then pulverize them through a 120-mesh sieve to obtain a fine powder for later use;
[0031] Step S3: In terms of parts by mass, take 16 parts of cornstarch, 10 parts of anti-caking agent (phosphoric acid: microcrystalline cellulose: magnesium stearate: talcum powder: 1:2:1:0.4), mix well, and then By spray drying, mixed fine dry powder is made for subsequent use;
[0032] Step S4: Mix the fine powder prepared in the above steps S1, S2, and S3 evenly, dry in an oven at 55° C. for 2 hours, and cool down naturally to obtain the red yeast rice blood...
Embodiment 2
[0034] Step S1: In terms of parts by mass, take 15 parts of red yeast rice fermented product and put them into a drying box, adjust the drying temperature to 80°C, dry for 6 hours, and then pulverize through a 120-mesh sieve to obtain a fine powder, which is set aside;
[0035] Step S2: In terms of parts by mass, take 4.5 parts of olive leaves and put them in a drying oven, adjust the drying temperature to 70°C, dry for 4 hours, and then pulverize them through a 120-mesh sieve to obtain a fine powder, which is set aside;
[0036] Step S3: In terms of parts by mass, take 20 parts of cornstarch, 13 parts of anti-caking agent (phosphoric acid: microcrystalline cellulose: magnesium stearate: talcum powder: 1:2:1:0.4), mix well, and then By spray drying, mixed fine dry powder is made for subsequent use;
[0037] Step S4: Mix the fine powder prepared in the above steps S1, S2, and S3 evenly, dry in an oven at 55°C for 2 hours, and after cooling down naturally, fill the mixed fine dr...
Embodiment 3
[0039] Step S1: In terms of parts by mass, take 20 parts of red yeast rice fermented product and put them into a drying box, adjust the drying temperature to 80°C, dry for 6 hours, and then pulverize through a 120-mesh sieve to obtain a fine powder, which is set aside;
[0040] Step S2: In terms of parts by mass, take 2.5 parts of olive leaves and put them into a drying oven, adjust the drying temperature to 70°C, dry for 4 hours, and then pulverize them through a 120-mesh sieve to obtain a fine powder, which is set aside;
[0041] Step S3: In terms of parts by mass, take 10 parts of cornstarch, 7 parts of anticaking agent (phosphoric acid: microcrystalline cellulose: magnesium stearate: talcum powder: 1:2:1:0.4), mix well, and then By spray drying, mixed fine dry powder is made for subsequent use;
[0042] Step S4: Mix the fine powder prepared in the above steps S1, S2, and S3 evenly, dry in an oven at 55°C for 2 hours, and after cooling down naturally, fill the mixed fine dr...
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