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Plateau natural plant food with balance nutrition and preparation method thereof

A natural plant and nutrition technology, applied in food preparation, food science, application, etc., can solve the problems of pH drop, health food that have not been reported, and affect the metabolic activities of anaerobic flora, so as to reduce the activity of enzymes, Good weight loss effect, improve the effect of absorption and utilization

Inactive Publication Date: 2014-06-25
贾杰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] Fourth, fiber is fermented in the intestine, leading to a decrease in the pH value of the intestine, affecting the metabolic activity of anaerobic flora and becoming a source of anti-tumor factors
[0015] So far, there have been no relevant reports on health food prepared from the above four plateau natural plants

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0076] Embodiment 1 basic formula

[0077] 80% tartary buckwheat, 10% oats, 5% konjac, 5% wild mushrooms;

[0078] The water content G / G of described tartary buckwheat is 9%;

[0079] The water content G / G of described oat is 10%;

[0080] The water content G / G of described konjac is 11%;

[0081] The water content G / G of described wild bacterium is 12%.

Embodiment 2

[0082] Embodiment 2 basic formula

[0083] 10% tartary buckwheat, 70% oats, 10% konjac, 10% wild mushrooms;

[0084] The water content G / G of described tartary buckwheat is 10%;

[0085] The water content G / G of described oat is 9%;

[0086] The water content G / G of described konjac is 12%;

[0087] The water content G / G of described wild bacterium is 7%.

Embodiment 3

[0088] Embodiment 3 basic formula

[0089] Tartary buckwheat 29%, oat 5%, konjac 30%, wild fungus 36%;

[0090] The water content G / G of described tartary buckwheat is 7%;

[0091] The water content G / G of described oat is 6%;

[0092] The water content G / G of described konjac is 8%;

[0093] The water content G / G of described wild bacterium is 9%.

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PUM

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Abstract

The invention provides plateau natural plant food with balance nutrition and a preparation method thereof and belongs to the technical field of nutrition health. The food comprises, by weight, 10-80% of tartary buckwheat, 5-70% of oat, 1-30% of konjac and 2-36% of wildlife mushroom. All materials are screened, shelled, cleaned, cured, sterilized, smashed, mixed evenly, measured and pressed to pieces or cooled and packed, and the food is obtained. The food is balanced in nutrition, natural, non-toxic, safe, good in efficacy, convenient to feed and suitable to persons who are overnutrition and require to nurse and healthy life and health care of persons who suffer hyperlipemia, hypertension and hyperglycemia.

Description

technical field [0001] The invention relates to a health care food, in particular to a health food with balanced nutrition prepared from plateau natural plants and a preparation method thereof, belonging to the technical field of nutrition and health food. Background technique [0002] With the improvement of living standards and changes in eating habits, more and more people are eating high-fat, high-protein, high-calorie, low-fiber, and low-vitamin foods, and the resulting sub-nutrition and sub-health populations are also increasing . Natural phytochemicals have irreplaceable effects in many aspects such as anti-oxidation, anti-inflammation, anti-allergic, regulating physiological functions, regulating immunity, improving and promoting metabolism, inhibiting tumors, anti-aging, preventing and treating diseases, and have almost no toxic and side effects. It is a dietary substance highly recommended by modern nutrition and preventive medicine. In ancient China, people real...

Claims

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Application Information

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