CN103610040B - A kind of reducing blood lipid food and preparation method thereof - Google Patents
A kind of reducing blood lipid food and preparation method thereof Download PDFInfo
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- CN103610040B CN103610040B CN201310562026.0A CN201310562026A CN103610040B CN 103610040 B CN103610040 B CN 103610040B CN 201310562026 A CN201310562026 A CN 201310562026A CN 103610040 B CN103610040 B CN 103610040B
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- 239000008280 blood Substances 0.000 title claims abstract description 35
- 210000004369 blood Anatomy 0.000 title claims abstract description 35
- 150000002632 lipids Chemical class 0.000 title claims abstract description 32
- 235000013305 food Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title abstract description 15
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 40
- 239000000843 powder Substances 0.000 claims abstract description 28
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 27
- 229920002752 Konjac Polymers 0.000 claims abstract description 27
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 27
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 claims abstract description 26
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000010081 allicin Nutrition 0.000 claims abstract description 26
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 claims abstract description 20
- 235000019700 dicalcium phosphate Nutrition 0.000 claims abstract description 20
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims abstract description 20
- 239000001103 potassium chloride Substances 0.000 claims abstract description 20
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 20
- 229960005055 sodium ascorbate Drugs 0.000 claims abstract description 20
- 235000010378 sodium ascorbate Nutrition 0.000 claims abstract description 20
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims abstract description 20
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims abstract description 20
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- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 1
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- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
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- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
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- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
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- 241000209140 Triticum Species 0.000 description 1
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- 229940079593 drug Drugs 0.000 description 1
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- 239000000835 fiber Substances 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
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- 239000011724 folic acid Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 230000002440 hepatic effect Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
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- 229960003512 nicotinic acid Drugs 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Pediatric Medicine (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to a kind of reducing blood lipid food and preparation method thereof, belong to health products manufacture field, wherein the weight portion of each component is oat 5 ~ 10 parts, allicin 1 ~ 1.5 part, soybean protein 5 ~ 10 parts, carragheen 3 ~ 6 parts, konjaku powder 7 ~ 9 parts, sodium ascorbate 0.5 ~ 1 part, natrium citricum 0.5 ~ 1 part, 0.5 ~ 1 part, potassium chloride, calcium monohydrogen phosphate 0.5 ~ 1 part, 60 ~ 70 parts, water, its preparation method is by carragheen 3 ~ 6 parts, konjaku powder 7 ~ 9 parts, the mixing of 70 ~ 75 parts, water, in 70 ~ 75 DEG C, stir 15 ~ 25min, at 80 ~ 85 DEG C of heating water bath 20 ~ 25min, remaining material is added in sol solution according to the above ratio, mix, 130 DEG C ~ 135 DEG C will be heated to when continuous-flow, and keep 3 ~ 5s continuously, sterile filling, long-term edible reducing blood lipid food, can effectively reduce blood lipid level in body, and edible safety is convenient, smooth in taste, preparation technology is simple, with low cost, is suitable for industrial large-scale production.
Description
Technical field
The present invention relates to a kind of reducing blood lipid food, be specifically related to a kind of reducing blood lipid food and preparation method thereof, belong to health products manufacture field.
Background technology
along with improving constantly of people's living standard, resident's dietary structure is more and more meticulousr, and the crowd therefore suffering from high fat of blood gets more and more, and according to statistics, China's high fat of blood number of patients is up to 1.6 hundred million.The rising of blood fat can cause atherosclerotic, and can also promote the formation of the various diseases such as hypertension, IGT, diabetes, the health of people in serious threat.
Oat, has another name called bromegrass, wild wheat.Comprehensively analyze according to Chinese Academy of Medical Sciences's health research, Chinese naked oats reaches 15.6% containing thick protein, and fat 8.5% also has the element such as starch release heat and phosphorus, iron, calcium, compared with other 8 kinds of grains, all comes out at the top.In oat, water-soluble dietary fiber is 4.7 times and 7.7 times of wheat and maize respectively.B family vitamin in oat, niacin, folic acid, pantothenic acid are all abundanter, particularly vitamin E, up to 15 milligrams in every 100 grams of oatmeals.In addition the saponin (main component of ginseng) all lacked in cereal grain is also contained in oatmeal.The amino acid ratio of components of protein is comparatively comprehensive, all ranking first of 8 seed amino acid content of needed by human, especially containing lysine up to 0.68 gram.Wherein, oat total fiber cellulose content is 17 ~ 21%, and the soluble dietary fiber wherein primarily of beta glucan composition accounts for total dietary fiber amount 1/3.Clinical test results shows, oat has the effect significantly reducing serum total cholesterol, low density cholesterol, triglycerides and beta lipoprotein, and has the effect of certain increasing serum HDL-C.
Allicin (Allicin) is a kind of organosulfur compound extracted from the bulb (garlic) of green onion section allium garlic (Allium Sativum), is also present in onion and other green onion section plants.Garlic have significant reducing blood lipid effect, its mechanism may be facilitate metabolism between lipoprotein and conversion on the one hand, may be because the decomposition that inhibit the absorption of intestinal cholesterol, decrease the synthesis of hepatic cholesterol, facilitate serum and liver tg in addition.
Soybean protein: the protein namely contained by large bean products, content is about more than 38%, is 4 ~ 5 times of cereal.Soybean protein is a kind of vegetable protein.Soy proteinaceous amino acid composition is close with milk protein, except methionine is lower slightly, all the other essential amino acids content are all abundanter, it is vegetal complete protein, on nutritive value, can be equal to animal protein, gene structure is also closest to human amino acid, so be the phytoprotein of most nutrition.FAO/WHO(1985) human studies's result shows, soybean protein essential amino acid composition is comparatively applicable to human body needs, and for the people of more than two years old, it was 100 that the physiology of soybean protein is tired.Be rich in protein in soybean, its protein content be almost meat, egg, two times of fish.And in protein contained by soybean, human body " essential amino acid " content is sufficient, component is complete, belongs to " good protein ".Human body to the demand of protein because age, sex, body weight, work post etc. are different difference to some extent.In order to instruct the meals of people, countries in the world work up " recommending diet nutrient quantity delivered every day " (RDA) respectively in conjunction with domestic practice situation.1999, U.S. food drug surveilance office (FDA) issued a statement: take in 25 grams of soybean proteins every day, had the risk reducing and suffer from cardiovascular and cerebrovascular disease.
The present invention utilizes oat, allicin and soybean protein for main active, and composite various trace elements and vitamin, develop a kind of reducing blood lipid gelling and freeze product, edible safety is convenient, smooth in taste, and preparation technology is simple, with low cost, be suitable for industrial large-scale production.
Summary of the invention
The object of this invention is to provide a kind of reducing blood lipid food, eat for a long time, can effectively reduce blood lipid level in body, and edible safety is convenient, smooth in taste, preparation technology is simple, with low cost, is suitable for industrial large-scale production.
A kind of reducing blood lipid food, the weight portion of each component is:
Oat 5 ~ 10 parts, allicin 1 ~ 1.5 part, soybean protein 5 ~ 10 parts, carragheen 3 ~ 6 parts, konjaku powder 7 ~ 9 parts, sodium ascorbate 0.5 ~ 1 part, natrium citricum 0.5 ~ 1 part, 0.5 ~ 1 part, potassium chloride, calcium monohydrogen phosphate 0.5 ~ 1 part, 60 ~ 70 parts, water;
Oat 5 ~ 8 parts, allicin 1 ~ 1.3 part, soybean protein 5 ~ 8 parts, carragheen 3 ~ 4 parts, konjaku powder 7 ~ 8 parts, sodium ascorbate 0.8 ~ 1 part, natrium citricum 0.8 ~ 1 part, 0.8 ~ 1 part, potassium chloride, calcium monohydrogen phosphate 0.8 ~ 1 part, 65 ~ 70 parts, water;
Oat 5 ~ 8 parts, allicin 1 ~ 1.3 part, soybean protein 8 ~ 10 parts, carragheen 4 ~ 5 parts, konjaku powder 8 ~ 9 parts, sodium ascorbate 0.8 ~ 1 part, natrium citricum 0.8 ~ 1 part, 0.8 ~ 1 part, potassium chloride, calcium monohydrogen phosphate 0.8 ~ 1 part, 65 ~ 70 parts, water;
Oat 8 ~ 10 parts, allicin 1.3 ~ 1.5 parts, soybean protein 8 ~ 10 parts, carragheen 4 ~ 5 parts, konjaku powder 8 ~ 9 parts, sodium ascorbate 0.5 ~ 0.8 part, natrium citricum 0.5 ~ 0.8 part, 0.8 ~ 1 part, potassium chloride, calcium monohydrogen phosphate 0.8 ~ 1 part, 65 ~ 70 parts, water;
Oat 8 ~ 10 parts, allicin 1.3 ~ 1.5 parts, soybean protein 8 ~ 10 parts, carragheen 4 ~ 5 parts, konjaku powder 8 ~ 9 parts, sodium ascorbate 0.5 ~ 0.8 part, natrium citricum 0.5 ~ 0.8 part, 0.5 ~ 0.8 part, potassium chloride, calcium monohydrogen phosphate 0.5 ~ 0.8 part, 60 ~ 65 parts, water;
Oat 10 parts, allicin 1.3 parts, soybean protein 10 parts, carragheen 4 parts, konjaku powder 8 parts, sodium ascorbate 0.5 part, natrium citricum 0.8 part, 1 part, potassium chloride, calcium monohydrogen phosphate 0.8 part, 65 parts, water;
Oat 8 parts, allicin 1 part, soybean protein 10 parts, carragheen 4 parts, konjaku powder 9 parts, sodium ascorbate 0.8 ~ 1 part, natrium citricum 1 part, 0.8 part, potassium chloride, calcium monohydrogen phosphate 1 part, 65 parts, water.
Another object of the present invention is to provide a kind of preparation method of reducing blood lipid food, comprises the steps:
By carragheen 3 ~ 6 parts, konjaku powder 7 ~ 9 parts, the mixing of 70 ~ 75 parts, water, in 70 ~ 75 DEG C, stir 15 ~ 25min, at 80 ~ 85 DEG C of heating water bath 20 ~ 25min, remaining material is added in sol solution according to the above ratio, mixes, 130 DEG C ~ 135 DEG C will be heated to when continuous-flow, and keep 3 ~ 5s continuously, sterile filling.
The present invention has the following advantages:
The present invention contains oat, allicin and soybean protein, and composite various trace elements and vitamin, eat for a long time, can effectively reduce blood lipid level in body, and edible safety is convenient, smooth in taste, preparation technology is simple, with low cost, is suitable for industrial large-scale production.
Detailed description of the invention
Be described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.
embodiment 1
A kind of reducing blood lipid food, the weight portion of each component is:
Oat 10 parts, allicin 1.3 parts, soybean protein 10 parts, carragheen 4 parts, konjaku powder 8 parts, sodium ascorbate 0.5 part, natrium citricum 0.8 part, 1 part, potassium chloride, calcium monohydrogen phosphate 0.8 part, 65 parts, water.
Another object of the present invention is to provide a kind of preparation method of reducing blood lipid food, comprises the steps:
By carragheen 3 parts, konjaku powder 9 parts, the mixing of 63 parts, water, in 75 DEG C, stir 15min, at 80 DEG C of heating water bath 25min, remaining material is added in sol solution according to the above ratio, mixes, 135 DEG C will be heated to when continuous-flow, and keep 3s continuously, sterile filling.
embodiment 2
A kind of reducing blood lipid food, the weight portion of each component is:
Oat 8 parts, allicin 1 part, soybean protein 10 parts, carragheen 4 parts, konjaku powder 9 parts, sodium ascorbate 0.8 ~ 1 part, natrium citricum 1 part, 0.8 part, potassium chloride, calcium monohydrogen phosphate 1 part, 65 parts, water.
Another object of the present invention is to provide a kind of preparation method of reducing blood lipid food, comprises the steps:
By carragheen 3 parts, konjaku powder 9 parts, the mixing of 65 parts, water, in 70 DEG C, stir 25min, at 80 DEG C of heating water bath 25min, remaining material is added in sol solution according to the above ratio, mixes, 135 DEG C will be heated to when continuous-flow, and keep 3s continuously, sterile filling.
embodiment 3
A kind of reducing blood lipid food, the weight portion of each component is:
Oat 5 parts, allicin 1.5 parts, soybean protein 10 parts, carragheen 6 parts, konjaku powder 7 parts, sodium ascorbate 0.5 part, natrium citricum 1 part, 1 part, potassium chloride, calcium monohydrogen phosphate 0.5 part, 70 parts, water.
Another object of the present invention is to provide a kind of preparation method of reducing blood lipid food, comprises the steps:
By carragheen 3 parts, konjaku powder 9 parts, the mixing of 65 parts, water, in 70 DEG C, stir 25min, at 80 DEG C of heating water bath 25min, remaining material is added in sol solution according to the above ratio, mixes, 132 DEG C will be heated to when continuous-flow, and keep 4s continuously, sterile filling.
embodiment 4
A kind of reducing blood lipid food, the weight portion of each component is:
Oat 5 parts, allicin 1 part, soybean protein 10 parts, carragheen 3 parts, konjaku powder 9 parts, sodium ascorbate 1 part, natrium citricum 0.5 part, 0.5 part, potassium chloride, calcium monohydrogen phosphate 1 part, 70 parts, water.
Another object of the present invention is to provide a kind of preparation method of reducing blood lipid food, comprises the steps:
By carragheen 4 parts, konjaku powder 9 parts, the mixing of 65 parts, water, in 70 DEG C, stir 25min, at 85 DEG C of heating water bath 20min, remaining material is added in sol solution according to the above ratio, mixes, 132 DEG C will be heated to when continuous-flow, and keep 4s continuously, sterile filling.
embodiment 5
A kind of reducing blood lipid food, the weight portion of each component is:
Oat 8 parts, allicin 1.3 parts, soybean protein 10 parts, carragheen 4 parts, konjaku powder 9 parts, sodium ascorbate 0.8 part, natrium citricum 1 part, 0.8 part, potassium chloride, calcium monohydrogen phosphate 1 part, 65 parts, water.
Another object of the present invention is to provide a kind of preparation method of reducing blood lipid food, comprises the steps:
By carragheen 5 parts, konjaku powder 8 parts, the mixing of 65 parts, water, in 730 DEG C, stir 23min, at 85 DEG C of heating water bath 20min, remaining material is added in sol solution according to the above ratio, mixes, 132 DEG C will be heated to when continuous-flow, and keep 4s continuously, sterile filling.
Claims (8)
1. a reducing blood lipid food, is characterized in that: the weight portion of each component is:
Oat 5 ~ 10 parts, allicin 1 ~ 1.5 part, soybean protein 5 ~ 10 parts, carragheen 3 ~ 6 parts, konjaku powder 7 ~ 9 parts, sodium ascorbate 0.5 ~ 1 part, natrium citricum 0.5 ~ 1 part, 0.5 ~ 1 part, potassium chloride, calcium monohydrogen phosphate 0.5 ~ 1 part, 60 ~ 70 parts, water.
2. a reducing blood lipid food, is characterized in that: the weight portion of each component is:
Oat 5 ~ 8 parts, allicin 1 ~ 1.3 part, soybean protein 5 ~ 8 parts, carragheen 3 ~ 4 parts, konjaku powder 7 ~ 8 parts, sodium ascorbate 0.8 ~ 1 part, natrium citricum 0.8 ~ 1 part, 0.8 ~ 1 part, potassium chloride, calcium monohydrogen phosphate 0.8 ~ 1 part, 65 ~ 70 parts, water.
3. a reducing blood lipid food, is characterized in that: the weight portion of each component is:
Oat 5 ~ 8 parts, allicin 1 ~ 1.3 part, soybean protein 8 ~ 10 parts, carragheen 4 ~ 5 parts, konjaku powder 8 ~ 9 parts, sodium ascorbate 0.8 ~ 1 part, natrium citricum 0.8 ~ 1 part, 0.8 ~ 1 part, potassium chloride, calcium monohydrogen phosphate 0.8 ~ 1 part, 65 ~ 70 parts, water.
4. a reducing blood lipid food, is characterized in that: the weight portion of each component is:
Oat 8 ~ 10 parts, allicin 1.3 ~ 1.5 parts, soybean protein 8 ~ 10 parts, carragheen 4 ~ 5 parts, konjaku powder 8 ~ 9 parts, sodium ascorbate 0.5 ~ 0.8 part, natrium citricum 0.5 ~ 0.8 part, 0.8 ~ 1 part, potassium chloride, calcium monohydrogen phosphate 0.8 ~ 1 part, 65 ~ 70 parts, water.
5. a reducing blood lipid food, is characterized in that: the weight portion of each component is:
Oat 8 ~ 10 parts, allicin 1.3 ~ 1.5 parts, soybean protein 8 ~ 10 parts, carragheen 4 ~ 5 parts, konjaku powder 8 ~ 9 parts, sodium ascorbate 0.5 ~ 0.8 part, natrium citricum 0.5 ~ 0.8 part, 0.5 ~ 0.8 part, potassium chloride, calcium monohydrogen phosphate 0.5 ~ 0.8 part, 60 ~ 65 parts, water.
6. a reducing blood lipid food, is characterized in that: the weight portion of each component is:
Oat 10 parts, allicin 1.3 parts, soybean protein 10 parts, carragheen 4 parts, konjaku powder 8 parts, sodium ascorbate 0.5 part, natrium citricum 0.8 part, 1 part, potassium chloride, calcium monohydrogen phosphate 0.8 part, 65 parts, water.
7. a reducing blood lipid food, is characterized in that: the weight portion of each component is:
Oat 8 parts, allicin 1 part, soybean protein 10 parts, carragheen 4 parts, konjaku powder 9 parts, sodium ascorbate 0.8 ~ 1 part, natrium citricum 1 part, 0.8 part, potassium chloride, calcium monohydrogen phosphate 1 part, 65 parts, water.
8. a kind of reducing blood lipid food according to claim 1, is characterized in that: described allicin adopts allicin microcapsule powder.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1718105A (en) * | 2005-08-09 | 2006-01-11 | 石泽 | Chinese medicinal health-care food for regulating blood-fat and blood-sugar and promoting metabolism |
| CN101474204A (en) * | 2008-12-15 | 2009-07-08 | 北京利千秋科技发展有限公司 | Pharmaceutical composition for reducing blood fat |
| CN101564163A (en) * | 2009-02-25 | 2009-10-28 | 田向东 | Food for reducing blood sugar and blood fat and preparation method thereof |
| CN102106499A (en) * | 2011-01-24 | 2011-06-29 | 湖北一致魔芋生物科技有限公司 | Composite dietary fiber powder |
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| KR101383155B1 (en) * | 2011-12-23 | 2014-04-10 | 대상 주식회사 | The food composition for patients containing dietary fiber |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1718105A (en) * | 2005-08-09 | 2006-01-11 | 石泽 | Chinese medicinal health-care food for regulating blood-fat and blood-sugar and promoting metabolism |
| CN101474204A (en) * | 2008-12-15 | 2009-07-08 | 北京利千秋科技发展有限公司 | Pharmaceutical composition for reducing blood fat |
| CN101564163A (en) * | 2009-02-25 | 2009-10-28 | 田向东 | Food for reducing blood sugar and blood fat and preparation method thereof |
| CN102106499A (en) * | 2011-01-24 | 2011-06-29 | 湖北一致魔芋生物科技有限公司 | Composite dietary fiber powder |
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