Compound nourishing cellulose
A technology of cellulose and raw materials, applied in the field of compound nourishing cellulose and its convenient edible preparation forms, can solve the problems of difficulty in obtaining dietary therapeutic effects, lack of compound preparations, and singleness, etc., and achieves easy purchase of preparation equipment, mature preparation technology, Preparing equipment for simple effects
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Examples
Embodiment 1
[0007] Use the mature methods commonly used in the food industry to directly mix, granulate, coat, press (fill) and finally make tablets (or pills, capsules, granules). The components and the content by weight percentage are as follows:
[0008]
[0009] Take the proportion of bean dregs powder, wheat bran powder, konjac powder, brewer's yeast powder, wolfberry powder, jujube powder, buckwheat powder, ginger powder, brown sugar powder and mix well to get the powder; for glutinous use
[0010] Or the above-mentioned mixed powder can be directly mixed, granulated, coated, and compressed (filled) by commonly used methods in the food industry to make tablets (in the form of chewing gum), capsules, granules, and pills for direct consumption.
Embodiment 2
[0012] The commonly used food industry mature methods are mixed, granulated, coated, compressed (filled) and finally made into tablets (or pills, capsules, granules). The components and percentages by weight are as follows:
[0013]
[0014]
[0015] Take the proportioned amount of bean dregs powder, wheat bran powder, konjac powder, wolfberry powder, jujube powder, buckwheat powder, ginger powder, brown sugar powder and mix well to get the powder; for glutinous use
[0016] Or the above-mentioned mixed powder can be directly mixed, granulated, coated, and compressed (filled) by commonly used methods in the food industry to make tablets (in the form of chewing gum), capsules, granules, and pills for direct consumption.
Embodiment 3
[0018] The commonly used food industry mature methods are used to mix and finally make a suspension. The components and percentages by weight are as follows:
[0019]
[0020] Take the proportioned amount of bean dregs powder, wheat bran powder, konjac powder, brewer's yeast powder, wolfberry powder, jujube powder, buckwheat powder, ginger powder, brown sugar powder and mix thoroughly to get the powder; for glutinous use or the above mixed powder Commonly used mature methods in the food industry are made into suspensions for direct consumption.
PUM
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Abstract
Description
Claims
Application Information
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