Fungus lipid-lowering food additive and preparation method thereof

A technology of food additives and fungi, applied in the field of food additives, can solve problems such as side effects, potential safety hazards, and unclear functions and characteristics, and achieve the effects of improving lipid-lowering function, easy operation, and promoting human immunity

Inactive Publication Date: 2020-04-10
JIANGSU JUTUO FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing reports on lipid-lowering foods such as lipid-lowering tea and lipid-lowering biscuits are almost all composed of a mixture of at least a few or as many as a dozen traditional Chinese medicines. Chemical reactions, the pharmacodynamics, pharmacology and toxicological effects and characteristics are not yet clear, there may be safety hazards, and long-term consumption will have certain side effects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A fat-reducing fungal food additive, the preparation raw materials of which include the following components in parts by weight: 2 parts of ganoderma lucidum, 12 parts of shiitake mushrooms, 12 parts of black fungus, and 4 parts of oyster mushrooms.

[0029] The specific preparation method is as follows:

[0030] (1) Wash the ganoderma lucidum, shiitake mushroom and oyster mushroom of the above weight parts, dry and grind into powder, and mix to obtain a mixture;

[0031] (2) preparing the black fungus in the above parts by weight into selenium-enriched black fungus fermentation slurry, and mixing it with the mixture prepared in step (1) at a high speed to obtain the slurry;

[0032] (3) Microwave vacuum drying the slurry obtained in step (2) to obtain dry fine powder;

[0033] (4) sterilizing the dried fine powder obtained in the step (3) by radiation to obtain the fungus lipid-lowering food additive.

[0034] The preparation method of the above-mentioned selenium-en...

Embodiment 2

[0044] A fat-reducing fungal food additive, the preparation raw materials of which include the following components in parts by weight: 4 parts of ganoderma lucidum, 15 parts of shiitake mushrooms, 15 parts of black fungus, and 6 parts of oyster mushrooms.

[0045] Concrete preparation method is with embodiment 1.

Embodiment 3

[0047] A fat-reducing fungal food additive, the preparation raw materials of which include the following components in parts by weight: 6 parts of ganoderma lucidum, 18 parts of shiitake mushrooms, 18 parts of black fungus, and 8 parts of oyster mushrooms.

[0048] Concrete preparation method is with embodiment 1.

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PUM

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Abstract

The invention discloses a fungus lipid-lowering food additive and a preparation method thereof. The fungus lipid-lowering food additive comprises the following raw materials, by weight: 2-6 parts of glossy ganoderma, 12-18 parts of shiitake mushrooms, 12-18 parts of black fungi and 4-8 parts of oyster mushrooms. The fungus lipid-lowering food additive is prepared by taking fungi such as glossy ganoderma, oyster mushrooms, shiitake mushrooms and agaric as main raw materials and has a good lipid-lowering effect.

Description

technical field [0001] The invention relates to a fat-reducing fungus food additive and a preparation method thereof, belonging to the technical field of food additives. Background technique [0002] With the continuous improvement of people's dietary standards and the rapid development of my country's food industry, food additives are gradually entering our lives and being understood by people. Consumers in today's society pay more attention to their own food hygiene and health, so various issues about food additives have naturally become a hot spot that people generally pay attention to in terms of diet in recent years. The existing reports on lipid-lowering foods such as lipid-lowering tea and lipid-lowering biscuits are almost all composed of a mixture of at least a few or as many as a dozen traditional Chinese medicines. Chemical reactions, the pharmacodynamics, pharmacology and toxicological effects and characteristics of which are not yet clear, there may be potentia...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/10A23L33/105A23L31/00A01G18/00A01G18/20
CPCA23L33/10A23L33/105A23L31/00A01G18/00A01G18/20A23V2002/00A23V2200/3324A23V2200/324A23V2250/212
Inventor 江国托刘艳张英雪庄国宏王效禹林洋翟红旭李娟马大川宋阳李曼
Owner JIANGSU JUTUO FOOD TECH
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