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Antihypertensive nutritional health-care rice and making method thereof

A technology for health-care rice and lowering blood pressure, applied in the field of health-care food, can solve the problem of no cure for high blood pressure, and achieve the effects of beautiful color, rich aroma and scientific nutritional structure

Inactive Publication Date: 2012-08-22
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The diagnosis and treatment of hypertension should be tailored to individual conditions, and the method of treating both symptoms and root causes should be adopted. It is impossible to cure high blood pressure with any single method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The present embodiment provides a kind of nutritional and health-care rice for lowering blood pressure, comprising the following components in parts by weight:

[0023] 2 parts of rice;

[0024] 1 part red pearl rice;

[0025] 2 parts buckwheat kernels

[0026] 1 part oatmeal;

[0027] 1 part red bean;

[0028] 1 part wolfberry;

[0029] Hawthorn 1 part;

[0030] 1 serving of diced carrot.

[0031] The preparation method comprises the following steps: taking each component, soaking for 15-20 minutes, draining, adding water and boiling for 25 minutes to obtain the nutritional and health-care rice for lowering blood pressure.

Embodiment 2

[0033] The present embodiment provides a kind of nutritional and health-care rice for lowering blood pressure, comprising the following components in parts by weight:

[0034] 2.5 parts of rice;

[0035] 1.2 parts of red pearl rice;

[0036] 1.5 parts buckwheat kernels

[0037] 1.4 parts oatmeal;

[0038] 2 parts red bean;

[0039] 1.5 parts wolfberry;

[0040] Hawthorn 1.5 parts;

[0041] 1.5 servings of diced carrot.

[0042] The preparation method comprises the following steps: taking each component, soaking for 15-20 minutes, draining, adding water and boiling for 30 minutes to obtain the nutritional and health-care rice for lowering blood pressure.

Embodiment 3

[0044] The present embodiment provides a kind of nutritional and health-care rice for lowering blood pressure, comprising the following components in parts by weight:

[0045] 3 parts of rice;

[0046] 2 parts red pearl rice;

[0047] 3 buckwheat kernels

[0048] 2 parts oatmeal;

[0049] 2.5 parts red bean;

[0050] 2 parts wolfberry;

[0051] Hawthorn 2 parts;

[0052] 2 servings of diced carrots.

[0053] The preparation method comprises the following steps: taking the components, soaking for 15-20 minutes, draining, adding water and boiling for 35 minutes to obtain the nutritional and health-care rice for lowering blood pressure.

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Abstract

The invention relates to antihypertensive nutritional health-care rice and a making method thereof. The antihypertensive nutritional health-care rice comprises rice, red pearl rice, shelled buckwheat, shelled oatmeal, small red bean, fructus lycii, hawthorn and carrot dices. The making method of the antihypertensive nutritional health-care rice includes the steps of soaking and drying the materials, and adding water to boil to obtain the antihypertensive nutritional health-care rice. The antihypertensive nutritional health-care rice is reasonable in proportion, nutritional, scientific, and rich in nutrients necessary to human bodies. The rice can be boiled with a ceramic pot into boiled rice, which is fragrant and attractive in color, has the effects of heat clearing, detoxication, blood lipid lowering, spleen tonifying, stomach invigorating, liver nourishing and blood pressure lowering, and has dietary and health-care functions.

Description

technical field [0001] The invention relates to the technical field of health food, in particular to a blood pressure-lowering nutritious and health-care rice and a preparation method thereof. Background technique [0002] Hypertension is an ancient disease, and it has been endangering people's health since humans entered civilized society. Hypertension, characterized by elevated systemic arterial systolic blood pressure (SBP) and / or diastolic blood pressure (DBP), is the most common cardiovascular disease worldwide and one of the largest epidemics. With the progress of society and the rapid development of medicine, the problem of high blood pressure has not decreased but has become more and more serious. The results of three general surveys since the 1950s showed that the prevalence rate of hypertension was 5.11% in 1959, 7.73% in 1979, and 11.88% in 1991. On October 12, 2004, the "Investigation Report on the Nutrition and Health Status of Chinese Residents" released at t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/29A23L7/10A23L33/00
Inventor 邓云宋小勇钱炳俊赵艳云
Owner SHANGHAI JIAO TONG UNIV
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