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Health food contg. lecithinum and purified vinegar

A health food, lecithin technology, applied in vinegar preparation, food preparation, food science and other directions, can solve the problems of side effects, high price, inability to regulate the internal function and immune ability of the human body, etc.

Inactive Publication Date: 2006-01-25
王欢
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing nutritional tonics are all from the perspective of invigorating qi and benefiting the gods, and the raw materials usually use some precious raw materials, which are expensive
In addition, the existing health care products are mainly aimed at general body nourishment, and cannot regulate the internal functions and immunity of the human body. At the same time, general health care products are likely to cause side effects and have adverse effects on the human body.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: Product A

[0013] Take by weight respectively 90 parts of soybean lecithin with a phosphatidylcholine content of 20%, 9.9 parts of purified vinegar obtained by vacuum pressure concentration method and 0.1 part of plant vitamin E, mix them and carry out aseptic colloid mill stirring, Carry out assembly line filling into capsule product A then.

[0014] Check item

Embodiment 2

[0015] Example 2: Product B

[0016] Take by weight respectively 70 parts of soybean lecithin with a phosphatidylcholine content of 35%, 29.9 parts of purified vinegar obtained by vacuum pressure concentration method and 0.1 part of plant vitamin E, mix them and carry out aseptic colloid mill stirring, Carry out assembly line filling into capsule product B then.

[0017] Check item

Embodiment 3

[0018] Embodiment Three: Product C

[0019] Take by weight respectively 40 parts of soybean lecithin with a phosphatidylcholine content of 10%, 59.5 parts of purified vinegar obtained by vacuum pressure concentration method and 0.5 part of plant vitamin E, mix them and carry out aseptic colloid mill stirring, Carry out assembly line filling into capsule product C then.

[0020] Check item

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PUM

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Abstract

A health-care food for regulating blood fat and internal secretion, relieving fatigue and delaying senility is prepared from soybean lecithin, purified vinegar and VE through proportional mixing.

Description

technical field [0001] The invention relates to a vinegar health product with the functions of regulating blood fat, regulating endocrine, anti-aging and anti-fatigue, in particular to a health food containing lecithin and purified vinegar. Background technique [0002] With the continuous improvement of people's material living standards, it is everyone's wish to live a long and healthy life, and people often take some nutritional supplements to enhance their physical fitness. Existing nutraceuticals all set out from the angle of invigorating qi and benefiting the spirit, and the raw materials usually adopt some precious raw materials, which are expensive. In addition, the existing health care products are mainly aimed at general body nourishment, and cannot regulate the internal functions and immunity of the human body. At the same time, general health care products are likely to cause side effects and have adverse effects on the human body. Contents of the invention ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/29C12J1/00A23L33/00
Inventor 王欢
Owner 王欢