Function food capable of adjusting blood fat and reducing cholesterol using apple pectin as main component and preparation method thereof
A technology of apple pectin and its main components, which is applied in the field of functional food for regulating blood lipid and lowering cholesterol and its preparation, can solve the problems of harmful drug effects on the human body, large side effects of cardiovascular and cerebrovascular diseases, and unsatisfactory effects, and achieve blood lipid regulation , The preparation method is simple, and the effect of eating is convenient
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[0016] Example 1: To make a total of 1kg, take 0.5g zinc lactate, 16.7g vitamin C and 170g apple pectin, grind and mix them evenly, then fully mix with 180g apple pectin, 524g sorbitol, and then use 95% alcohol 1000g , 100g of hypromellose and 900g of purified water to prepare an alcohol solution as a binder, granulate with a 14-mesh sieve, dry to constant weight at 45°C, then use a 14-mesh sieve to sizing, and finally pack into a bag to get The finished product is 30g per day.
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[0017] Example 2: To make a total of 1kg, take 0.75g of zinc lactate, 25g of vitamin C and 260g of apple pectin, grind and mix them evenly, then mix them with 290g of apple pectin, 374g of sorbitol, and then use 1000g of 95% alcohol. Prepare alcohol solution with 50g of hypromellose and 950g of purified water as a binder, granulate with a 14-mesh sieve, dry to constant weight at 52.5℃, then use 14-mesh sieve to sizing, and finally package into a bag to obtain the finished product , 20g daily consumption.
Example Embodiment
[0018] Example 3: To make a total of 1kg, take 1g of zinc lactate, 33.3g of vitamin C and 343g of apple pectin, grind and mix them evenly, then mix them with 407g of apple pectin and 206g of sorbitol, and then use 500g of 95% alcohol. 10g of hypromellose and 490g of purified water are used to prepare alcohol solution as a binder, granulate with a 14-mesh sieve, dry to constant weight at 60°C, then use a 14-mesh sieve to sizing, and finally package into a bag to obtain the finished product , 15g daily consumption.
[0019] The functional food of the present invention can absorb undigested fats that are 2-5 times its own weight. Experimental procedure: Add 2g of soybean salad oil and 100mg of lecithin to 100ml of water, and stir the mixture for 30 seconds, and then put 1g of the granules prepared in Example 3 into the mixture and stir evenly. It is found that almost all the fat is gone. , And fully combined with the particulate matter to form a mixture that is not easy to digest and ab
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