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PREPARATION OF HEALTH FUNCTIONAL FOOD USING WOOLGUM, DOONGLERAE, AND MALTODEXTRINE
PREPARATION OF HEALTH FUNCTIONAL FOOD USING WOOLGUM, DOONGLERAE, AND MALTODEXTRINE
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机译:使用羊毛胶,东拉雷和麦芽糊精制备健康功能食品
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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.
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