Composite functional food for dissolving blood clot and blood fat and preparation method of functional food
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A functional food and blood lipid technology, applied in the functions of food ingredients, food ingredients, food ingredients containing oligosaccharides, etc., can solve the problems of single function, poor thrombus and blood lipid dissolution effect, etc., to inhibit proliferation and prevent cerebrovascular disease. Disease, the effect of improving microcirculation
Inactive Publication Date: 2019-07-26
朱国强
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[0004] The existing enzyme food has a single function, and the effect of dissolving thrombus and blood lipid is poor, so there is a need for a compound functional food for dissolving thrombus and blood lipid and its preparation method
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Embodiment 1
[0050] Embodiment 1, a compound functional food for dissolving blood clots and blood lipids, comprising the following components by mass ratio:
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Abstract
The invention belongs to the technical field of health foods, and particularly relates to a composite functional food for dissolving blood clot and blood fat and a preparation method of the functionalfood. The composite functional food comprises, by weight, 5-10 parts of hirudin, 10-15 parts of spirulina, 20-30 parts of nattokinase, 15-25 parts of active earthwormprotein, 1-3 parts of tea polyphenol, 5-15 parts of sea cucumber polypeptide, 5-15 parts of soybean peptides, 5-10 parts of soybean dietary fibers, 5-10 parts of fructo-oligosaccharide, 1-3 parts of magnesiumstearate, 5-10 parts offlavor powder, 1-3 parts of vitamin B1 and vitamin B2 and 100 parts of purified water. The preparation method of the food includes the steps: extracting the active earthwormprotein; extracting the hirudin; screening the extracted active earthwormprotein and the extracted hirudin for standby application. The food can prevent cerebrovascular diseases, control blood pressure and the content of theblood fat, clean fatty blood clot of a blood vessel, reduce blood pressure and effectively resist blood coagulation and blood clot, coagulation of blood clot and blood fat is effectively blocked, food selectivity is diverse, and the food is suitable for the taste of different people.
Description
technical field [0001] The invention relates to the technical field of health food, in particular to a composite functional food for dissolving blood clots and blood lipids and a preparation method thereof. Background technique [0002] The number of people who die from cardiovascular and cerebrovascular diseases is as high as 15 million every year in the world, ranking first among various causes of death. The prevention and treatment of cardiovascular and cerebrovascular diseases focuses on the prevention and treatment of high blood pressure, hyperlipidemia, diabetes, coronary heart disease and cerebral arteriosclerosis, etc. These are risk factors for cardiovascular and cerebrovascular diseases. Thrombosis and blood lipids are common diseases of middle-aged and elderly people over 50 years old , a serious threat to human health. Clinical treatment mostly depends strictly on drugs, and the side effects of various lipid-lowering and cholesterol-lowering drugs limit the rang...
Claims
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