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Composition for improving indigestion and preparation method thereof

A technology of indigestion and composition, applied in the directions of bacteria, food science, and the function of food ingredients used in food preparation, can solve the problems of rarely adding natural pectin, and natural pectin cannot be absorbed by the intestinal tract. High-quality weight management efficacy, enhanced gastrointestinal barrier function, and risk-reducing effects

Inactive Publication Date: 2020-07-10
汪冰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Natural pectin cannot be absorbed by the intestines after consumption, and only works in the stomach. Therefore, natural pectin is rarely added to many health products

Method used

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  • Composition for improving indigestion and preparation method thereof
  • Composition for improving indigestion and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] This example provides a composition for improving indigestion, which is formed by mixing the following components: 25 parts of barley grass leaves, 15 parts of a mixture of probiotics and prebiotics, 10 parts of modified citrus pectin, and 10 parts of digestive enzymes 15 parts of licorice extract, 5 parts of woody fragrance, 15 parts of amomum, 20 parts of patchouli, 15 parts of gardenia, 5 parts of windproof and 0.1 part of Hericium erinaceus extract.

[0054] The barley leaves, the mixture of probiotics and prebiotics, modified citrus pectin, digestive enzymes, licorice extract, woody, amomum, patchouli, gardenia, windproof and Hericium erinaceus extracts, etc. It is 1000 mesh.

[0055] The preparation method of the barley leaf is as follows:

[0056] a. Raw material crushing: the young barley leaves taken from the top of the barley in the early earing stage are washed and dried at a low temperature of 89° C. to obtain dried raw materials;

[0057] b. Fine extracti...

Embodiment 2

[0065] This example provides a composition for improving indigestion, which is formed by mixing the following components: 20 parts of barley grass leaves, 20 parts of a mixture of probiotics and prebiotics, 20 parts of modified citrus pectin, and 15 parts of digestive enzymes 13 parts of licorice extract, 8 parts of woody fragrance, 12 parts of amomum, 23 parts of patchouli, 12 parts of gardenia, 9 parts of windproof and 0.5 part of Hericium erinaceus extract; the probiotics include rhamnose milk Bacillus HN001, Bifidobacterium lactis HN019, Bifidobacterium animalis BB-12; the prebiotics include soybean oligosaccharides, isomaltooligosaccharides and xylooligosaccharides.

[0066] The barley leaves, the mixture of probiotics and prebiotics, modified citrus pectin, digestive enzymes, licorice extract, woody, amomum, patchouli, gardenia, windproof and Hericium erinaceus extracts are all 1000 mesh.

[0067] The preparation method of the barley leaf is as follows:

[0068] a. Raw...

Embodiment 3

[0076]This example provides a composition for improving indigestion, which is formed by mixing the following components: 17 parts of barley grass leaves, 10 parts of a mixture of probiotics and prebiotics, 13 parts of modified citrus pectin, and 13 parts of digestive enzymes 12.5 parts of licorice extract, 7.5 parts of woody fragrance, 10 parts of amomum, 22.5 parts of patchouli, 10 parts of gardenia, 10 parts of windproof and 0.3 parts of Hericium erinaceus extract.

[0077] The barley leaves, the mixture of probiotics and prebiotics, modified citrus pectin, digestive enzymes, licorice extract, woody, amomum, patchouli, gardenia, windproof and Hericium erinaceus extracts are all 1000 meshes; the probiotics include Lactobacillus rhamnosus HN001, Bifidobacterium lactis HN019, Bifidobacterium animal BB-12; the prebiotics include soybean oligosaccharides, isomaltooligosaccharides and xylooligosaccharides.

[0078] The preparation method of the barley leaf is as follows:

[0079]...

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Abstract

The invention discloses a composition for improving indigestion and a preparation method thereof, and relates to the technical field of health decoction pieces. The composition is formed by a mixtureof barley leaves, probiotics and prebiotics, modified citrus pectin, digestive enzyme, a hericium erinaceus extract, etc. through mixing. The preparation method includes steps of crushing and mixing.The composition prepared by the method is simple in raw material combination and good in compatibility effect, and can promote the digestion of human bodies by supplementing the digestive enzyme; as afinished product contains high fiber, constipation can be prevented; the unique probiotics in the raw materials can introduce beneficent bacteria into intestinal tracts, so that good bacterial balance can be maintained; the composition can effectively improve indigestion and problems such as abdominal distension, abdominal pain, diarrhea, constipation and nausea; and the composition and preparation method are simple in preparation technology, low in production cost, obvious in product function effect and suitable for industrial production and promotion.

Description

Technical field: [0001] The invention relates to the technical field of health products, in particular to a composition for improving indigestion and a preparation method thereof. Background technique: [0002] Dyspepsia is a disease caused by gastric motility disorders, including gastroparesis and esophageal reflux disease. Dyspepsia is mainly divided into functional dyspepsia and organic dyspepsia. Functional dyspepsia belongs to the categories of "gastralgia", "stomach pain" and "noisy" in traditional Chinese medicine. The disease is in the stomach and involves the liver and spleen and other organs. Daozhi and other methods of treatment. [0003] Citrus Pectin (CP for short) is a polysaccharide compound extracted from the peel and pulp of citrus, lemon, orange and grapefruit. Its molecule exists in a long-chain carbohydrate structure with a molecular weight of 50,000-300,000 Da, the degree of esterification is 20-75%. Natural citrus pectin is generally used as a food ...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L33/135A23L33/21A23L33/105A23L31/00
CPCA23L33/00A23L33/135A23L33/21A23L33/105A23L31/00A23V2002/00A23V2400/175A23V2400/515A23V2400/531A23V2200/3202A23V2200/3204A23V2200/32A23V2250/5072A23V2250/21A23V2250/208A23V2250/284
Inventor 汪冰
Owner 汪冰
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