Functional food capable of improving immunity

Abstract

The invention discloses a functional food for improving immunity and belongs to the field of health-care foods. Comprising the following substances in parts by weight: 15-20 parts of chitosan oligosaccharide, 4-6 parts of astragalus polysaccharide, 2-4 parts of lucid ganoderma oligosaccharide, 2-4 parts of Chinese wolfberry oligosaccharide, 1-2 parts of codonopsis pilosula polysaccharide, 2-4 parts of ginseng oligosaccharide, 6-8 parts of lentinan, 6-10 parts of Chinese yam polysaccharide, 2-4 parts of oat peptide, 1-2 parts of pericarpium citri reticulatae polysaccharide, 6-8 parts of soybean peptide and 10-15 parts of whey protein peptide. The various components have a synergistic effect, the polysaccharide components can enhance the activity of immune cells, the peptide substances can promote the generation of immune factors, and the synergistic effect of the polysaccharide components and the peptide substances is beneficial for improving the immune defense capability of the body and improving the immunity of the human body.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of health food, in particular to a functional food for improving immunity. BACKGROUND

[0002] The average immunity of the current population presents a downward trend due to the acceleration of the pace of life and environmental pollution and other factors, thereby leading to the population being susceptible to bacterial and viral infections, thereby increasing the probability of disease occurrence. Although the use of drugs can improve immunity within a certain period of time, it is ultimately a temporary solution. To restore the body's immunity, regular exercise and long-term healthy diet and rest behaviors are usually required to regulate the body. However, due to the heavy work and life pressure, many people have irregular work and rest, and lack the energy and time to regularly exercise or travel to relax the mind and body. Therefore, there is a need for a functional food that can improve immunity, which can be conveniently consumed in daily work and life to assist in improving the immunity of the population. SUMMARY

[0003] The present application provides a functional food for improving immunity to solve the defects in the prior art.

[0004] The present application is implemented by the following technical solutions: A functional food for improving immunity, comprising the following substances in parts by weight: chitosan oligosaccharide 15-20 parts, astragalus polysaccharide 4-6 parts, ganoderma lucidum oligosaccharide 2-4 parts, wolfberry oligosaccharide 2-4 parts, codonopsis pilosula polysaccharide 1-2 parts, ginseng oligosaccharide 2-4 parts, lentinan 6-8 parts, yam polysaccharide 6-10 parts, oat peptide 2-4 parts, pericarpium citri reticulatae polysaccharide 1-2 parts, soybean peptide 6-8 parts, whey protein peptide 10-15 parts.

[0005] The functional food for improving immunity as described above, wherein the molecular weight of the chitosan oligosaccharide is 300-800 Da.

[0006] The functional food for improving immunity as described above, wherein the preparation method comprises the following steps: Step one: weighing chitosan oligosaccharide, astragalus polysaccharide, ganoderma lucidum oligosaccharide, wolfberry oligosaccharide, codonopsis pilosula polysaccharide, ginseng oligosaccharide, lentinan, yam polysaccharide, oat peptide, pericarpium citri reticulatae polysaccharide, soybean peptide, and whey protein peptide according to the ratio; Step two: mixing the chitosan oligosaccharide, astragalus polysaccharide, ganoderma lucidum oligosaccharide, wolfberry oligosaccharide, codonopsis pilosula polysaccharide, ginseng oligosaccharide, lentinan, yam polysaccharide, oat peptide, pericarpium citri reticulatae polysaccharide, soybean peptide, and whey protein peptide weighed in step one, and then crushing the mixture; Step three: drying the crushed mixed powder; Step four: performing aseptic packaging after drying to obtain the finished product.

[0007] The functional food for improving immunity as described above, wherein the powder prepared in the step 2 is crushed until it is completely sieved through a 500-mesh sieve, and if there is still residual material on the sieve, the crushing is continued until the powder is completely sieved.

[0008] The functional food for improving immunity as described above, wherein the powder prepared in the step 3 is dried by hot air drying at a temperature of 60-70 DEG C for 30-50 minutes.

[0009] The functional food for improving immunity as described above, wherein after the drying in the step 3, a sample is taken for bacterial detection, and if the sample is qualified, it is filled into a container, and if the sample is not qualified, it is transferred into a sterilizer to be sterilized by introducing ozone gas having a concentration of 0.15-0.25 mg / L at a flow rate of 0.5-1 L / min for 20-30 minutes, and after the sterilization, the sample is again taken for detection until the bacterial content meets the food safety standard.

[0010] The functional food for improving immunity as described above, wherein the food is used by mixing it with drinking water at a mass / volume ratio of 1:2-3 and then directly drinking the mixture.

[0011] The functional food for improving immunity as described above, wherein the drinking water has a temperature of 60-70 DEG C.

[0012] The present application has the following advantages: the chitosan oligosaccharide has the effects of activating immune cells and regulating the secretion of immune factors; the astragalus polysaccharide can enhance the immune function of the body and promote the proliferation and differentiation of immune cells; the ganoderma oligosaccharide can improve the phagocytic ability of macrophages; the lycium barbarum oligosaccharide can help to improve the functional state of immune organs; the radix codonopsis polysaccharide can enhance the activity of immune cells; the panax oligosaccharide has a bidirectional regulation effect on the immune system; the lentinan can stimulate the proliferation of T lymphocytes and B lymphocytes, thereby enhancing the immunity of the body; the dioscorea polysaccharide can improve the immune defense ability of the body; the oat peptide has antioxidant and immunoregulatory activities, and the citrus unshiu polysaccharide can enhance the phagocytic activity of immune cells; the soybean peptide and the whey protein peptide can provide high-quality protein sources for the synthesis of immune cells; and the chitosan oligosaccharide, the astragalus polysaccharide, the lentinan and the citrus unshiu polysaccharide have good antibacterial effects, thereby being capable of inhibiting the growth of bacteria, so that preservatives do not need to be added to play the role of product quality preservation; the multiple components in the present application have a synergistic effect, the polysaccharide components can enhance the activity of immune cells, the peptide substances can promote the generation of immune factors, and the synergistic effect of the two can help to improve the immune defense ability of the body and enhance the immunity of the human body. DETAILED DESCRIPTION

[0013] In order to make the purposes, technical solutions and advantages of the embodiments of the present application clearer, the technical solutions in the embodiments of the present application will be described clearly and completely below in conjunction with the embodiments of the present application. Obviously, the described embodiments are some but not all of the embodiments of the present application. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative work fall within the protection scope of the present application.

[0014] A functional food for improving immunity comprises the following components in parts by weight: chitosan oligosaccharide 15-20 parts, astragalus polysaccharide 4-6 parts, ganoderma lucidum oligosaccharide 2-4 parts, wolfberry oligosaccharide 2-4 parts, codonopsis oligosaccharide 1-2 parts, ginseng oligosaccharide 2-4 parts, lentinan 6-8 parts, yam polysaccharide 6-10 parts, oat peptide 2-4 parts, dried tangerine or orange peel polysaccharide 1-2 parts, soybean peptide 6-8 parts, and whey protein peptide 10-15 parts.

[0015] Specifically, the chitosan oligosaccharide described in the embodiments has a molecular weight of 300-800 Da; the low-molecular-weight chitosan oligosaccharide has good water solubility and biological activity and can be more efficiently absorbed and utilized by the human body.

[0016] Specifically, the preparation method in the embodiments comprises the following steps: Step one: chitosan oligosaccharide, astragalus polysaccharide, ganoderma lucidum oligosaccharide, wolfberry oligosaccharide, codonopsis oligosaccharide, ginseng oligosaccharide, lentinan, yam polysaccharide, oat peptide, dried tangerine or orange peel polysaccharide, soybean peptide and whey protein peptide are weighed according to the ratio; Step two: the chitosan oligosaccharide, astragalus polysaccharide, ganoderma lucidum oligosaccharide, wolfberry oligosaccharide, codonopsis oligosaccharide, ginseng oligosaccharide, lentinan, yam polysaccharide, oat peptide, dried tangerine or orange peel polysaccharide, soybean peptide and whey protein peptide weighed in step one are mixed and then crushed; Step three: the crushed mixed powder is dried; Step four: the dried product is obtained by sub-packaging in a sterile environment.

[0017] More specifically, the crushed product in step two is prepared by passing through a 500-mesh sieve, and if there are still residual substances on the sieve, the crushing is continued until the product is completely sieved.

[0018] More specifically, the mixed powder in step three is dried by hot air drying, and the temperature of the hot air drying operation is 60-70 DEG C, and the drying time is 30-50 min.

[0019] More specifically, the step three of the present embodiment is to take sample after drying for bacteria detection, if qualified, then proceed to filling, if unqualified, then transfer into sterilizer to pass in ozone gas with concentration of 0.15-0.25 mg / L for sterilization treatment, sterilization time is 20-30 min, ozone gas flow rate is 0.5-1 L / min, after sterilization, take sample again for detection until bacteria content meets food safety standard.

[0020] Further, the eating method of the present embodiment is to mix it with drinking water according to mass volume ratio of 1:2-3, then directly drink.

[0021] Further, the temperature of the drinking water of the present embodiment is 60-70℃.

[0022] Embodiment 1 Step one: according to the ratio, measure chitosan oligosaccharide 15 parts, astragalus polysaccharide 4 parts, ganoderma lucidum oligosaccharide 2 parts, medlar oligosaccharide 2 parts, codonopsis pilosula polysaccharide 1 part, ginseng oligosaccharide 2 parts, lentinan 6 parts, yam polysaccharide 6 parts, oat peptide 2 parts, dried tangerine peel polysaccharide 1 part, soybean peptide 6 parts, whey protein peptide 10 parts; Step two: mix the chitosan oligosaccharide, astragalus polysaccharide, ganoderma lucidum oligosaccharide, medlar oligosaccharide, codonopsis pilosula polysaccharide, ginseng oligosaccharide, lentinan, yam polysaccharide, oat peptide, dried tangerine peel polysaccharide, soybean peptide and whey protein peptide measured in step one, then crush, pass through 500 mesh sieve after crushing, if there are still residues on the sieve, continue to crush until completely pass through the sieve; Step three: the crushed mixed powder is dried by hot air, the temperature of hot air drying operation is 60℃, the drying time is 50 min, take sample after drying for bacteria detection, the detection result bacteria content meets food safety standard; Step four: after drying, carry out sub-packaging in sterile environment to obtain finished product.

[0023] Embodiment 2 Step one: according to the ratio, measure chitosan oligosaccharide 20 parts, astragalus polysaccharide 6 parts, ganoderma lucidum oligosaccharide 4 parts, medlar oligosaccharide 4 parts, codonopsis pilosula polysaccharide 2 parts, ginseng oligosaccharide 4 parts, lentinan 8 parts, yam polysaccharide 10 parts, oat peptide 4 parts, dried tangerine peel polysaccharide 2 parts, soybean peptide 8 parts, whey protein peptide 15 parts; Step two: mix the chitosan oligosaccharide, astragalus polysaccharide, ganoderma lucidum oligosaccharide, medlar oligosaccharide, codonopsis pilosula polysaccharide, ginseng oligosaccharide, lentinan, yam polysaccharide, oat peptide, dried tangerine peel polysaccharide, soybean peptide and whey protein peptide measured in step one, then crush, pass through 500 mesh sieve after crushing, if there are still residues on the sieve, continue to crush until completely pass through the sieve; Step three: the crushed mixed powder is dried by hot air, the temperature of hot air drying operation is 70℃, the drying time is 30 min, take sample after drying for bacteria detection, the detection result bacteria content meets food safety standard; Step 4: After drying, the product is packaged in a sterile environment to obtain the finished product.

[0024] Example 3 Step 1: Weigh out the following ingredients according to the specified ratio: 17.5 parts chitosan oligosaccharide, 5 parts astragalus polysaccharide, 3 parts Ganoderma lucidum oligosaccharide, 3 parts wolfberry oligosaccharide, 1.5 parts codonopsis polysaccharide, 3 parts ginseng oligosaccharide, 7 parts shiitake mushroom polysaccharide, 8 parts yam polysaccharide, 3 parts oat peptide, 1.5 parts tangerine peel polysaccharide, 7 parts soybean peptide, and 12.5 parts whey protein peptide. Step 2: Mix the weighed chitosan oligosaccharide, astragalus polysaccharide, ganoderma oligosaccharide, wolfberry oligosaccharide, codonopsis polysaccharide, ginseng oligosaccharide, shiitake mushroom polysaccharide, yam polysaccharide, oat peptide, tangerine peel polysaccharide, soybean peptide, and whey protein peptide from Step 1, and then pulverize them. After pulverizing, pass them through a 500-mesh sieve for later use. If there are still substances remaining on the sieve, continue pulverizing until they are completely sieved. Step 3: The pulverized mixed powder is dried with hot air at a temperature of 65℃ for 40 minutes. After drying, samples are taken for bacterial testing. The bacterial content of the samples meets the food safety standards. Step 4: After drying, the product is packaged in a sterile environment to obtain the finished product.

[0025] Verification test Four hundred mice with similar growth conditions were selected and divided into four groups of 100 each: Example 1 group, Example 2 group, Example 3 group, and control group. Mice in Examples 1-3 were fed 2g of mixed food three times daily (containing 0.2g of the immune-boosting functional food produced in the corresponding example). Mice in the control group were fed 2g of food three times daily. The diets of Examples 1-3 and the control group were the same, except that the control group was not given the immune-boosting functional food produced in this invention. After one month of feeding, all mice were injected with H5N6 subtype virus suspension, and the concentration of H5N1 subtype virus suspension was 1×10⁻⁶. 6 PFU / mL was administered to each mouse via intraperitoneal injection of 0.2 mL. The mice's mental state, appetite, and mortality were observed daily for 14 consecutive days after injection. Results showed that mice in the control group began exhibiting symptoms such as lethargy and decreased appetite 3 days after injection, with a mortality rate of 65% within 14 days. Mice in the Example 1 group showed mild symptoms 5 days after injection, with a mortality rate of 20% within 14 days. Mice in the Example 2 group showed mild symptoms 4 days after injection, with a mortality rate of 19% within 14 days. Mice in the Example 3 group showed mild symptoms 6 days after injection, with a mortality rate of 15% within 14 days. This demonstrates that the functional food for enhancing immunity prepared in this invention can effectively improve the body's immune level and enhance resistance to viral infections.

[0026] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A functional food for enhancing immunity, characterized in that: The substance comprises the following components in parts by weight: 15-20 parts chitosan oligosaccharide, 4-6 parts astragalus polysaccharide, 2-4 parts Ganoderma lucidum oligosaccharide, 2-4 parts wolfberry oligosaccharide, 1-2 parts codonopsis polysaccharide, 2-4 parts ginseng oligosaccharide, 6-8 parts shiitake mushroom polysaccharide, 6-10 parts yam polysaccharide, 2-4 parts oat peptide, 1-2 parts tangerine peel polysaccharide, 6-8 parts soybean peptide, and 10-15 parts whey protein peptide.

2. The functional food for enhancing immunity according to claim 1, characterized in that: The molecular weight of the chitosan oligosaccharide is 300-800 Da.

3. The functional food for enhancing immunity according to claim 1, characterized in that: Its preparation method includes the following steps: Step 1: Weigh out the following ingredients according to the specified ratio: chitosan oligosaccharide, astragalus polysaccharide, ganoderma lucidum oligosaccharide, wolfberry oligosaccharide, codonopsis polysaccharide, ginseng oligosaccharide, shiitake mushroom polysaccharide, yam polysaccharide, oat peptide, tangerine peel polysaccharide, soybean peptide, and whey protein peptide. Step 2: Mix the weighed chitosan oligosaccharide, astragalus polysaccharide, ganoderma oligosaccharide, wolfberry oligosaccharide, codonopsis polysaccharide, ginseng oligosaccharide, shiitake mushroom polysaccharide, yam polysaccharide, oat peptide, tangerine peel polysaccharide, soybean peptide, and whey protein peptide from Step 1 and then pulverize them. Step 3: Dry the pulverized mixed powder; Step 4: After drying, the product is packaged in a sterile environment to obtain the finished product.

4. The functional food for enhancing immunity according to claim 3, characterized in that: After crushing in step two, the material is passed through a 500-mesh sieve for later use. If there is still residue on the sieve, crushing continues until the material is completely sieved.

5. The functional food for enhancing immunity according to claim 3, characterized in that: In step three, the mixed powder is dried with hot air at a temperature of 60-70℃ for 30-50 minutes.

6. The functional food for enhancing immunity according to claim 3, characterized in that: After drying in step three, samples are taken for bacterial testing. If the samples pass the test, they are filled into containers. If they fail the test, the containers are transferred to a sterilizer and sterilized with ozone gas at a concentration of 0.15-0.25 mg / L for 20-30 minutes at a flow rate of 0.5-1 L / min. After sterilization, samples are taken again for testing until the bacterial content meets food safety standards.

7. The functional food for enhancing immunity according to claim 1, characterized in that: The method of consumption is to mix it with drinking water at a mass-to-volume ratio of 1:2-3 and then drink it directly.

8. The functional food for enhancing immunity according to claim 7, characterized in that: The drinking water is at a temperature of 60-70℃.