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Compound vinegar-egg juice with functions of reducing high blood fat, high blood pressure and high blood sugar and preparation method thereof

A technology of reducing three highs and vinegar egg liquid is applied in the directions of medical preparations containing active ingredients, functions of food ingredients, metabolic diseases, etc., and can solve the problems of incapability of large-scale production, ordinary edible effects, and low nutritional components, etc. To achieve the effect of improving glucose tolerance, treatment and its complications, and anti-hyperglycemic effect

Inactive Publication Date: 2018-09-21
内蒙古延龄堂医药科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, this kind of product on the market is used to address the three high diseases and also has the following defects: such as poor taste, low nutritional content, relatively common edible effect, or cannot be produced on a large scale, etc.

Method used

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  • Compound vinegar-egg juice with functions of reducing high blood fat, high blood pressure and high blood sugar and preparation method thereof
  • Compound vinegar-egg juice with functions of reducing high blood fat, high blood pressure and high blood sugar and preparation method thereof
  • Compound vinegar-egg juice with functions of reducing high blood fat, high blood pressure and high blood sugar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0076] The compound egg custard liquid with the function of lowering the three high symptoms of this embodiment is prepared by processing raw materials including the following components:

[0077] Functional components: the functional components include the first functional component and the second functional component: in the first functional component, by weight percentage, the proportion of components is: tartary buckwheat 5: Codonopsis 1: Atractylodes macrocephala 0.5: Poria cocos 1: Radix Glycyrrhiza 0.5: Astragalus 5: Salvia miltiorrhiza 1; in the second functional component, by weight percentage, the component dosage ratio is: mulberry 20: longan meat 25: medlar 15: Jiaogulan 10: lotus leaf 5: kudzu root 5: sealwort 5: Yizhiren 5: wild jujube 2: militaris 10;

[0078] The fruit is seabuckthorn; the poultry eggs are quail eggs; the vinegar is rice vinegar; and the dairy product is milk.

[0079] The preparation method of the high-quality and large-scale production of th...

Embodiment 2

[0094] The compound egg custard liquid with the function of lowering the three high symptoms of this embodiment is prepared by processing raw materials including the following components:

[0095] Functional components: including the first functional component and the second functional component; in the first functional component, by weight percentage, the component dosage ratio is: tartary buckwheat 12: Codonopsis 4: Atractylodes macrocephala 3: Poria 4: Radix Glycyrrhizae 2: Astragalus 10: Salvia miltiorrhiza 6;

[0096] In the second functional component, by weight percentage, the component dosage ratio is: mulberry 25: longan meat 30: medlar 25: Jiaogulan 15: lotus leaf 12: kudzu root 10: Polygonatum 10: Yizhiren 10 : Wild Jujube 8: Cordyceps militaris 18;

[0097] The fruit is apple; the poultry egg is quail egg; the vinegar is fruit vinegar; and the milk product is goat milk.

[0098] The preparation method of the high-quality and large-scale production of the compound...

Embodiment 3

[0109] The compound egg custard liquid with the function of lowering the three high symptoms of this embodiment is prepared by processing raw materials including the following components:

[0110] Functional components: including the first functional component and the second functional component, in the first functional component, by weight percentage, the component dosage ratio is: tartary buckwheat 7: Codonopsis 2: Atractylodes macrocephala 2: Poria cocos 6: Radix Glycyrrhiza 2: Astragalus 8: Salvia miltiorrhiza 3;

[0111] In the second functional component, by weight percentage, the component dosage ratio is: mulberry 22: longan meat 30: medlar 20: Jiaogulan 15: lotus leaf 8: kudzu root 8: Polygonatum 8: Yizhiren 8 : Wild Jujube 7: Cordyceps militaris 12;

[0112] The fruit is seabuckthorn; the poultry eggs are quail eggs; and the vinegar is balsamic vinegar.

[0113] The preparation method of the high-quality and large-scale production of the compound vinegar egg liquid...

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Abstract

The invention discloses compound vinegar-egg juice with the functions of reducing high blood fat, high blood pressure and high blood sugar. The compound vinegar-egg juice is prepared by processing rawmaterials comprising the following components: functional components, fruits, eggs, vinegar, probiotics and a dairy product, wherein the functional components comprise tartary buckwheat, pilose asiabell roots, largehead atractylodes rhizome, tuckahoe, honey-fried licorice roots, astragalus roots, red sage roots, mulberries, longans, Chinese wolfberries, fiveleaf gynostemma herb, lotus leaves, kudzu roots, solomonseal rhizome, sharpleaf galangal fruits, jujubes and cordyceps sinensis. The compound vinegar-egg juice product has good effects, relatively ideal functions of reducing high blood fat, high blood pressure and high blood sugar, good mouthfeel and high nutrient content.

Description

technical field [0001] The invention relates to a compound vinegar egg liquid with the function of reducing three highs and a preparation method thereof. Background technique [0002] "Three highs" refers to hypertension, hyperglycemia (diabetes) and hyperlipidemia. They are "diseases of wealth" derived from modern society, and they may exist independently or be related to each other. For example, people with diabetes are prone to suffer from high blood pressure or hyperlipidemia at the same time, and hyperlipidemia is the main factor in the formation and development of arteriosclerosis. The poor elasticity of blood vessels in patients with arteriosclerosis aggravates the increase in blood pressure. Therefore, any one of these three diseases will easily form the "three highs" in the later stage. (1) Hypertension: Hypertension is one of the most common contemporary epidemics. Early hypertensive patients may present with headache, dizziness, tinnitus, palpitations, vertigo, ...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L33/00A61K36/9062A61P3/06A61P3/10A61P9/12A61P25/20A61P1/10A61P19/06A61P9/10A61P9/06A61P25/00A61P39/00A61P29/00A61P11/14A61P11/10A61P1/14A61P11/04A61P11/00A61P11/06A61P1/04A61P1/16A61P13/12A61P25/28A61P39/06A61P17/16A61P35/00A61P37/04A61P7/02A61P7/04A61K35/745A61K35/744A61K35/644A61K35/57A61K35/20A61K31/19
CPCA23V2002/00A61K31/19A61K35/20A61K35/57A61K35/644A61K35/744A61K35/745A61K36/068A61K36/076A61K36/185A61K36/284A61K36/344A61K36/424A61K36/481A61K36/484A61K36/488A61K36/537A61K36/605A61K36/62A61K36/70A61K36/725A61K36/77A61K36/815A61K36/8969A61K36/899A61K36/9062A61K2236/331A61K2236/39A61K2236/51A23L15/30A23L33/00A61P1/04A61P1/10A61P1/14A61P1/16A61P3/06A61P3/10A61P7/02A61P7/04A61P9/06A61P9/10A61P9/12A61P11/00A61P11/04A61P11/06A61P11/10A61P11/14A61P13/12A61P17/16A61P19/06A61P25/00A61P25/20A61P25/28A61P29/00A61P35/00A61P37/04A61P39/00A61P39/06A23V2250/21A23V2250/208A23V2200/326A23V2200/328A23V2200/3262A23V2250/2124A23V2200/30A61K2300/00
Inventor 管长生
Owner 内蒙古延龄堂医药科技有限公司
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