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Functional food as well as preparation method and application thereof

A technology for functional foods and mixtures, applied in applications, food ingredients, protein food processing, etc., can solve problems such as side effects, unsuitability for health food, etc., and achieve the effect of promoting protein synthesis, regulating intestinal microecology, and improving efficiency

Pending Publication Date: 2021-12-31
中科翔睿健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, functional foods on the market have certain side effects on the human body, and are not suitable for daily consumption or drinking as health food

Method used

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  • Functional food as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] Functional food, including by weight:

[0067] 20 parts of konjac powder; 15 parts of sweet orange fruit powder; 20 parts of white cloud bean powder; 10 parts of enoki mushroom powder; 12 parts of prickly pear powder; 5 parts of fruit and vegetable fermentation powder; 3 parts of inulin; 9 parts of hawthorn powder; 4 parts of trehalose; 1 part of collagen tripeptide; 5 parts of hawthorn powder;

[0068] The preparation method of functional food specifically comprises the following steps:

[0069] (1) Prepare the following raw materials by weight:

[0070] (2) Mix konjac powder and sweet orange fruit powder evenly according to the original ratio to obtain the first mixture;

[0071] (3) Add Baiyun bean powder, Flammulina velutipes powder and Rosa roxburghii powder into the first mixture according to the original ratio and mix evenly to form the second mixture;

[0072] (4) Add fruit and vegetable fermentation powder, inulin, oat glucan, corn oligopeptide powder and tr...

Embodiment 2

[0075] Functional food, including by weight: 35 parts of konjac powder; 25 parts of sweet orange fruit powder; 30 parts of white cloud bean powder; 12 parts of Flammulina velutipes powder; 9 parts of sugar; 13 parts of corn oligopeptide powder; 6 parts of trehalose; 5 parts of collagen tripeptide; 2 parts of hawthorn powder. The preparation method of functional food is the same as embodiment 1.

Embodiment 3

[0077] Functional food, including by weight: 25 parts of konjac powder; 20 parts of sweet orange fruit powder; 24 parts of white cloud bean powder; 11 parts of Flammulina velutipes powder; 7 parts of sugar; 11 parts of corn oligopeptide powder; 5 parts of trehalose; 3 parts of collagen tripeptide; 3 parts of hawthorn powder. The preparation method of functional food is the same as embodiment 1.

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Abstract

The invention relates to the field of health food, in particular to functional food and a preparation method thereof. The functional food comprises the following components in parts by weight: 20-35 parts of konjaku flour; 15-25 parts of sweet orange fruit powder; 20-30 parts of White Kidney Bean powder; 10-12 parts of flammulina velutipes powder; 12-15 parts of roxburgh rose powder; 5-7 parts of fruit and vegetable ferment powder; 3-6 parts of inulin; 6 to 9 parts of oat glucan; 9 to 13 parts of corn oligopeptide powder; 4 to 6 parts of trehalose; 1 to 5 parts of collagen tripeptide; and 2-5 parts of hawthorn powder. The preparation method of the functional food comprises the following steps: preparing the raw materials in parts by weight; uniformly mixing the konjaku flour and the sweet orange fruit powder in proportion to obtain a first mixture; proportionally adding the White Kidney Bean powder, the needle mushroom powder and the roxburgh rose powder into the first mixture, and uniformly mixing to form a second mixture; adding the fruit and vegetable ferment powder, the inulin, the oat glucan, the corn oligopeptide powder and the trehalose into the second mixture in proportion, and uniformly mixing to form a third mixture; and adding the collagen tripeptide and the hawthorn powder into the third mixture according to the proportion, and uniformly mixing to obtain the composition. The functional food composition disclosed by the invention has the effects of being fresh and non-greasy, low in calorie and capable of regulating intestinal microecology.

Description

technical field [0001] The invention relates to the field of health food, in particular to a functional food and a preparation method thereof. Background technique [0002] The definition of functional food is the same as that of health food, which refers to food that is claimed to have specific health functions or to supplement vitamins and minerals; that is, food that is suitable for specific groups of people and can regulate body functions. However, functional foods on the market have certain side effects on the human body, and are not suitable for daily consumption or drinking as health food. Contents of the invention [0003] The first technical purpose of the present invention is to provide a functional food that can be eaten for daily health care in order to solve the problems in the background technology. [0004] The second technical purpose of the present invention is to provide a preparation method of a functional food that can be used for daily health care in ...

Claims

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Application Information

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IPC IPC(8): A23L33/10A23L33/21A23L33/18A23L33/125A23L33/135A23L33/105A23L19/10A23L19/00A23L11/00A23L31/00A23J3/14A23J3/34
CPCA23L33/10A23L33/21A23L33/18A23L33/125A23L33/135A23L33/105A23L19/115A23L19/01A23L11/05A23L31/00A23J3/14A23J3/346A23V2002/00A23V2200/32A23V2200/3204A23V2200/332A23V2200/318A23V2200/302
Inventor 钟辉王永兵
Owner 中科翔睿健康科技有限公司
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