Supercharge Your Innovation With Domain-Expert AI Agents!

Functional food capable of improving memory and preparation method thereof

A functional food and memory-improving technology, applied in the functions of food ingredients, food extraction, food ingredients, etc., can solve problems such as memory decline, slow reaction speed, damage brain cells to synthesize protein, etc., to improve immunity, improve memory, Easy to carry and take

Pending Publication Date: 2020-08-28
徐州博慧生物研究院有限公司
View PDF8 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] (4) Bad habits: Excessive smoking and alcohol will destroy the synthetic protein of brain cells, resulting in memory loss. Alcohol will reduce the reaction speed and affect human language, emotion and memory. At the same time, some high-fat foods will also damage memory and attention. ability to concentrate;

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Functional food capable of improving memory and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] A method for preparing functional food for improving memory, comprising the following steps:

[0054] Mix 10% of ginseng extract, 40% of polygala extract, 41.8% of Evodia rutaecarpa extract, 8.19% of phosphatidylserine, and 0.01% of multivitamins and minerals according to the formula to obtain a powder, or prepare the powder into capsules, granules or tablet.

[0055] The preparation method of the ginseng extract specifically comprises the following steps:

[0056] (1) After cleaning and removing impurities from ginseng planted more than 5 years ago, dry it at a temperature of 40°C, and then crush it to more than 20 meshes to obtain ginseng powder for later use;

[0057] (2) Put ginseng powder into the percolation tank, soak it with ethanol with a mass fraction of 60-75% for 5 hours, and then carry out percolation treatment with ethanol with a mass fraction of 60-75% for 12 hours until the percolation liquid becomes clarify;

[0058] (3) Distilling the percolation li...

Embodiment 2

[0075] A method for preparing functional food for improving memory, comprising the following steps:

[0076] Mix 12% of ginseng extract, 36% of polygala extract, 43.2% of Evodia rutaecarpa extract, 8.78% of phosphatidylserine, and 0.02% of multivitamins and minerals according to the formula, and pass through a 30-mesh sieve to obtain a powder, or Powders are prepared into capsules, granules or tablets.

[0077] The preparation method of the ginseng extract specifically comprises the following steps:

[0078] (1) After cleaning and removing impurities from ginseng planted more than 5 years ago, dry it at a temperature of 45° C., and then crush it to more than 20 meshes to obtain ginseng powder for later use;

[0079] (2) Put the ginseng powder into the percolation tank, soak it with 60-75% ethanol for 4 hours, and then use 60-75% ethanol for 16 hours until the percolation liquid becomes clarify;

[0080] (3) The ethanol in the percolation liquid is removed from the percolati...

Embodiment 3

[0097] A method for preparing functional food for improving memory, comprising the following steps:

[0098] Mix 15% of ginseng extract, 30% of polygala extract, 46% of Evodia rutaecarpa extract, 8.96% of phosphatidylserine, and 0.04% of multivitamins and minerals according to the formula to obtain a powder, or prepare the powder into capsules, granules or tablet.

[0099] The preparation method of the ginseng extract specifically comprises the following steps:

[0100] (1) After cleaning and removing impurities from ginseng planted more than 5 years ago, dry it at a temperature of 50° C., and then crush it to more than 20 meshes to obtain ginseng powder for later use;

[0101] (2) Put the ginseng powder into the percolation tank, soak it with 60-75% ethanol for 3 hours, and then use 60-75% ethanol for 20 hours until the percolation liquid becomes clarify;

[0102] (3) The ethanol in the percolation liquid is removed by vacuum distillation under the conditions of a temperat...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a functional food capable of improving memory and a preparation method thereof. Active ingredients of the functional food consist of the following raw materials in percentage by mass: 10-15% of a ginseng extract, 30-40% of a polygala tenuifolia extract, 40-46% of a fructus evodiae extract, 8-9% of phosphatidylserine and 0.01-0.04% of multivitamins and minerals. The preparation method comprises the following steps: mixing the ginseng extract, the polygala tenuifolia extract, the fructus evodiae extract, the multivitamins, the minerals and the phosphatidylserine accordingto the formula amount to obtain powder, or preparing the powder into capsules, granules or tablets. The functional food prepared by the preparation method can effectively improve the memory of people.

Description

technical field [0001] The invention relates to the technical field of functional food and its preparation, in particular to a memory-improving functional food and a preparation method thereof. Background technique [0002] Memory is the most important function of the human brain. It is the reflection of the human brain on things experienced. It includes four basic processes of memory, retention, reproduction and recall. People store the acquired information or experience in the brain and extract (reproduce) the neural activity process when needed, such as the people or things we have seen, the sounds we have heard, the smells we have smelled, and the tastes we have tasted , things touched, problems thought about, emotions and emotions experienced, etc. [0003] With the development of social economy and the improvement of living standards, the life expectancy of human beings continues to prolong and the pressure of life increases. With the advent of an aging society, the p...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L33/105A23L33/15A23L33/16A23L33/175
CPCA23L33/105A23L33/175A23L33/15A23L33/16A23V2002/00A23V2250/21A23V2250/2124A23V2250/0642A23V2250/7042A23V2250/7052A23V2250/706A23V2250/708A23V2250/712A23V2250/7046A23V2250/1642A23V2200/322A23V2300/14
Inventor 朱太海郑元林周郑坤吴树勋
Owner 徐州博慧生物研究院有限公司
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com