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PREPARATION OF HEALTH FUNCTIONAL FOOD USING WOOLGUM, DOONGLERAE, AND MALTODEXTRINE

机译:使用羊毛胶,东拉雷和麦芽糊精制备健康功能食品

摘要

A functional health food composition containing Curcumae longae Radix, Polygonatum odoratum var. pluriflorum and maltodextrin is provided. The food composition is useful for improving liver function and formulated into liquid or encapsulated powder and has improved palatability. The functional health food composition is prepared by mixing Curcumae longae Radix, Polygonatum odoratum var. pluriflorum and maltodextrin in a weight ratio of 1:10:20, agitating with a plate agitator, drying with a plate dryer, homogenizing with a homogenizer and grinding with a grinder. For an example, 50ml Curcumae longae Radix is mixed with 500ml Polygonatum odoratum var. pluriflorum extract and 500g maltodextrin, agitated with a plate agitator of 180±30deg.C for 15min, dried with a plate dryer of 130±30deg.C for 30min, homogenized with a homogenizer for 5min, ground and formed into a hard gelatin capsule.
机译:一种功能性保健食品组合物,其中含有姜黄,黄精,何首乌。提供了百日草和麦芽糊精。该食品组合物可用于改善肝功能,并配制成液体或胶囊化粉末并具有改善的适口性。功能性保健食品组合物是通过混合姜黄,何首乌等制成的。重量比为1:10:20的万寿菊和麦芽糖糊精,用平板搅拌器搅拌,用平板干燥机干燥,用均化器均化并用研磨机研磨。例如,将50ml姜黄与500ml玉竹混合。用180±30℃的板式搅拌器搅拌15分钟的通花提取物和500g麦芽糖糊精,用130±30℃的板式干燥器干燥30分钟,用均化器均化5分钟,研磨并形成硬明胶胶囊。

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