CN108741015A - It promotes gastric juice pH and protects the nutritional staple food of stomach lining - Google Patents

It promotes gastric juice pH and protects the nutritional staple food of stomach lining Download PDF

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Publication number
CN108741015A
CN108741015A CN201810380945.9A CN201810380945A CN108741015A CN 108741015 A CN108741015 A CN 108741015A CN 201810380945 A CN201810380945 A CN 201810380945A CN 108741015 A CN108741015 A CN 108741015A
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China
Prior art keywords
staple food
powder
nutritional staple
weight
nutritional
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Pending
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CN201810380945.9A
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Chinese (zh)
Inventor
徐红涛
谷欣
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Li Rui Guest Information Technology (beijing) Co Ltd
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Li Rui Guest Information Technology (beijing) Co Ltd
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Priority to CN201810380945.9A priority Critical patent/CN108741015A/en
Publication of CN108741015A publication Critical patent/CN108741015A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01Instant products; Powders; Flakes; Granules
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/15Unshaped dry products, e.g. powders, flakes, granules or agglomerates
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/152Cereal germ products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The present invention provides a kind of nutritional staple foods for promoting gastric juice pH and protecting stomach lining.The nutritional staple food includes potato Vegetable powder, grain germ powder and glycine.Nutritional staple food provided by the present application can provide more abundant comprehensive nutrient for patient; the effect of playing bigger; enhance immunity of organisms, while can also effectively promote gastric juice pH and protect stomach lining, and the effect of generation when addition single better than above-mentioned three kinds of ingredients with obvious effects.Compared to the nutriment of conventional promotion gastric juice pH; nutritional staple food provided by the present application can not only provide more abundant comprehensive nutrient for patient; the effect of playing bigger enhances immunity of organisms, while can also effectively promote gastric juice pH and protect stomach lining.

Description

Nutrition staple food for increasing pH value of gastric juice and protecting gastric mucosa
Technical Field
The invention relates to medicinal food, in particular to a nutritional staple food for improving the pH value of gastric juice and protecting gastric mucosa.
Background
A certain outline document issued in 2016 of China indicates that the food and medicine industries should develop at a high speed and advance to the middle and high ends. In addition, people in China have long started paying attention to health preservation and health care, and have paid attention to diet therapy, medicated diet and the like to prevent and regulate the recovery process after chronic diseases and acute pathological states, and maintain and promote the health and recovery of organisms. The Chinese medicine health preserving theory of China has already proposed that the concept of 'homology of medicine and food' and 'preventive treatment of disease' has been in the history of more than 5000 years, and the modern clinical nutriology is continuously developed in the global scope, which provides a valuable theoretical basis for the research of modern functional food, formula food with special medical application, health food and medicines (especially traditional Chinese medicines).
The proportion of the stomach illness of modern people is higher and higher, and according to statistics, the average proportion of stomach illness patients in China in the general population is up to 42 percent, which means that one stomach illness patient is found in every two to three people. Hyperacidity is one of the common symptoms of gastrointestinal disease. Proper gastric acid can help digestion, but if the gastric acid is too much, gastric and duodenal mucosa can be injured, and diseases such as gastric ulcer or duodenal ulcer can be caused. The human stomach is continuously secreting gastric acid, with a basal rate of about 10% of the maximal rate, varying day and night, reaching a peak several hours after sleep, and a minimum before waking in the morning. The gastric acid in the gastric juice can kill bacteria in food, ensure the safety of stomach and intestinal tract, increase the activity of pepsin and help digestion. Gastric juice plays an important role in digesting food. The normal gastric juice is acidic, 20-100 ml in the fasting state, and the gastric acid secretion is increased when the gastric juice exceeds 100 ml. Under normal physiological conditions, gastric secretion is maintained at a certain amount, and if the gastric secretion is excessive, acid regurgitation, acid regurgitation and the like can occur, and even if the gastric ulcer is not cured for a long time, the gastric ulcer can be caused, and the gastric ulcer can become a fire-leading rope for causing gastric cancer.
In view of the above problems, there is a need for a nutritional staple food that can raise the pH of gastric juice and protect gastric mucosa to reduce the occurrence of gastric acid symptoms in contemporary people, thereby reducing the risk of gastric diseases.
Disclosure of Invention
The invention mainly aims to provide a nutritional staple food for increasing the pH value of gastric juice and protecting gastric mucosa, and aims to solve the problem that the existing nutritional staple food has poor effects on increasing the pH value of gastric juice and protecting gastric mucosa.
In order to achieve the purpose, the invention provides a nutritional staple food for increasing the pH value of gastric juice and protecting gastric mucosa, wherein the nutritional staple food comprises yam and vegetable powder, cereal germ powder and glycine.
Furthermore, the nutritional staple food also comprises 20-60 parts by weight of potato and vegetable powder, 10-35 parts by weight of cereal germ powder and 0.1-2 parts by weight of glycine.
Furthermore, the nutritional staple food also comprises 30-50 parts by weight of potato and vegetable powder, 15-30 parts by weight of cereal germ powder and 0.5-1 part by weight of glycine.
Further, the yam vegetable powder is one or more of yam powder, potato powder, konjak powder and taro powder; preferably, the cereal germ flour is one or more of wheat germ flour, rice germ flour and corn germ flour.
Further, the nutritional staple food further comprises vegetable powder of Brassicaceae; preferably, the nutritional staple food further comprises 5-25 parts by weight of cruciferous vegetable powder.
Further, the cruciferous vegetable powder is one or more of cabbage powder, cauliflower powder, broccoli powder, Chinese cabbage powder, rape powder, cabbage powder, watercress powder, mustard powder, hot pickled mustard tuber powder and radish powder.
Further, the nutritional staple food also comprises carbonate; preferably, the nutritional staple food further comprises 1-20 parts of carbonate by weight.
Further, the weight ratio of the cereal germ powder to the glycine to the carbonate is 20-30: 1: 10-35.
Further, carbonates include calcium carbonate; preferably, the carbonate also comprises one or more of magnesium carbonate, sodium carbonate and sodium bicarbonate; more preferably, the carbonate has a calcium carbonate content of 50 wt% or more.
Further, the nutritional staple food also comprises L-glutamine; preferably, the nutritional staple food further comprises 1-20 parts of L-glutamine by weight.
Further, the nutritional staple food also comprises natural pigment; preferably, the nutritional staple food further comprises 1-2 parts by weight of the natural pigment.
Further, the natural pigment is selected from one or more of sodium copper chlorophyllin, anthocyanin, carotenoid, lutein and lycopene.
By applying the technical scheme of the invention, the nutritional staple food provided by the application can provide more sufficient and comprehensive nutritional elements for patients, has greater efficacy, enhances the immunity of organisms, can effectively increase the pH value of gastric juice and protect gastric mucosa, and has an effect obviously superior to that generated when the three components are singly added. Compare in the nutriment of conventional promotion gastric juice pH value, the nutrition staple food that this application provided not only can provide more abundant comprehensive nutritive element for the patient, and the bigger efficiency of performance strengthens organism immunity, can also effectively promote gastric juice pH value and protect the gastric mucosa simultaneously.
Detailed Description
It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict. The present invention will be described in detail with reference to examples.
As described in the background, the existing nutritional staple foods have a problem of poor effect in raising the pH of gastric juice and protecting gastric mucosa. In order to solve the technical problems, the invention provides a nutritional staple food for increasing the pH value of gastric juice and protecting gastric mucosa, wherein the nutritional staple food comprises yam and vegetable powder, cereal germ powder and glycine.
On the basis of accumulation of years of working experience, the inventor surprisingly finds that the nutritional staple food prepared by mixing the three components of the yam vegetable powder, the cereal germ powder and the glycine can obviously improve the pH value of gastric juice of a patient, reduce the risk of further worsening stomach illness of the patient, and has an effect obviously superior to that generated when the three components are singly added.
the yam vegetable powder contains abundant vitamin C, β carotene, potassium and dietary fiber, and has more high-quality protein and starch, the cereal germ powder can provide more abundant fat, protein and B vitamins, glycine is easy to dissolve in water, has the simplest structure in an amino acid series, belongs to non-essential amino acid of a human body, has acidic and basic functional groups in the molecule, can be ionized in water, and has strong hydrophilicity.
The dosage proportion of each component in the nutritional staple food can be properly adjusted. In a preferred embodiment, the nutritional staple food further comprises one or more of 20-60 parts of yam and vegetable powder, 10-35 parts of cereal germ powder and 0.1-2 parts of glycine by weight. The dosage of each component in the nutritional staple food provided by the application includes but is not limited to the range, and is limited in the range, so that the synergistic effect of the yam and vegetable powder, the cereal germ powder and the glycine can be more fully exerted, the additive effect of the three nutritional components is improved, and the effect of the nutritional staple food in the aspect of improving the pH value of gastric juice is improved. In order to further obtain better beneficial effects, in a preferred embodiment, the nutritional staple food further comprises one or more of 30-50 parts of yam and vegetable powder, 15-30 parts of cereal germ powder and 0.5-1 part of glycine by weight.
the yam vegetable powder is rich in vitamin C, β carotene, potassium and dietary fiber, has more high-quality protein and starch, and has excellent effects of growing and developing a human body, strengthening physique and preventing diseases.
The cereal germ flour can provide more abundant fat, protein and B vitamins. In a preferred embodiment, the cereal germ flour is one or more of wheat germ flour, rice germ flour, and corn germ flour.
The wheat germ powder is rich in protein and vitamin E, and has low fat, low heat and low cholesterol. It contains abundant vitamin B group, vitamin D, unsaturated fatty acid, nucleic acid, folic acid, octacosanol and more than ten mineral substances such as calcium, iron, zinc, selenium, etc., and is an ideal trace metal element supply source. The embryo agglomeration has multiple biological effects of resisting microorganism and mutagenicity. The rice germ flour and corn germ flour are also rich in protein, vitamin E and unsaturated fatty acid. In a word, the selection of the cereal germ flour can further provide abundant nutrient substances for eaters.
Cruciferous vegetables contain not only a large amount of vitamins but also an anticancer component, namely isothiocyanate, and epidemiological studies show that the cruciferous vegetables can reduce the risk of cancers such as lung cancer, colon cancer, breast cancer and the like. In a preferred embodiment, the nutritional staple food further comprises cruciferous vegetable powder. The addition of the cruciferous vegetable powder in the nutritional staple food is beneficial to providing more nutrient substances for patients and can improve the immunity of the patients to cancers. Preferably, the cruciferous vegetable powder is one or more of cabbage powder, cauliflower powder, broccoli powder, Chinese cabbage powder, rape powder, cabbage powder, watercress powder, mustard powder, hot pickled mustard tuber powder and radish powder. Preferably, the nutritional staple food further comprises 5-25 parts by weight of cruciferous vegetable powder. The amount of the cruciferous vegetable powder includes, but is not limited to, the above range, and is limited to the above range, which is advantageous for further improving the nutritional value of the nutritional staple food and the gastric acid-inhibitory effect.
In a preferred embodiment, the nutritional staple food further comprises carbonate. The carbonate and the glycine are matched for use, so that a good effect of inhibiting gastric acid can be achieved, and the pain caused by excessive gastric acid can be relieved. Preferably, the nutritional staple food further comprises 1-20 parts of carbonate by weight. The carbonate comprises calcium carbonate; preferably, the carbonate also comprises one or more of magnesium carbonate, sodium carbonate and sodium bicarbonate; more preferably, the carbonate salt has a calcium carbonate content of 50 wt% or more
Further preferably, the weight ratio of the cereal germ powder to the glycine to the carbonate is 20-30: 1: 5-15. The weight ratio of the cereal germ flour, glycine and carbonate includes, but is not limited to, the above ratio ranges, and limiting it to the above ranges is advantageous to further enhance the gastric acid inhibitory effect of the nutritional staple food.
In a preferred embodiment, the nutritional staple food further comprises L-glutamine. L-glutamic acid itself is useful as a drug, having various beneficial physiological functions, particularly maintaining the integrity of the mucosal structure of the gastrointestinal tract, and simultaneously participating in the metabolism of proteins and sugars in the brain, and further regulating the taste of the nutritional staple food. Preferably, the nutritional staple food further comprises 1-20 parts of L-glutamine by weight.
Preferably, the nutritional staple food comprises, by weight, 40 parts of yam flour, 20 parts of broccoli powder, 20 parts of wheat germ powder, 1 part of glycine, 2 parts of calcium carbonate and 17 parts of L-glutamine.
In a preferred embodiment, the nutritional staple food further comprises natural pigments; preferably, the nutritional staple food further comprises 1-2 parts by weight of natural pigment. More preferably, the natural pigments include, but are not limited to, one or more of sodium copper chlorophyllin, anthocyanins, lutein and lycopene. Sodium copper chlorophyllin is easy to be absorbed by human body, has effect in promoting metabolism of basal body cells, and can also promote healing of gastrointestinal ulcer surface and liver function recovery. The addition of the anthocyanin is beneficial to improving the capability of a matrix for removing free radicals and the oxidation resistance. The lutein can resist the damage of cell and organ caused by free radical in human body, so as to prevent angiosclerosis and the like caused by matrix aging. The addition of the lycopene is also beneficial to improving the oxidation resistance of the matrix and delaying aging. The specific preparation method can be as follows:
powder food: sieving and granulating raw materials: respectively sieving all the raw materials subjected to superfine grinding through a sieve of 60-12500 meshes for granulation, and then stirring and mixing to obtain superfine granulated powdery food;
3D shaped food: take the above-mentioned uniformly mixed powdered food as raw materials, add grain powder to it, or add appropriate types of food additives, and feed it into an extrusion molding machine with similar 3D printing principles, under the corresponding temperature and pressure parameters , After printing and forming, it is rotary cut into rice grains; then dried to obtain 3D shaped food.
The present invention is described in further detail below with reference to specific examples, which are not to be construed as limiting the scope of the invention as claimed.
The preparation method of each nutritional food comprises the following steps:
The raw materials are sieved and granulated: the raw materials listed in the following examples and comparative examples are superfinely pulverized, and 90% of the total weight of the food (such as rice flour) is added, and all the raw materials are passed 60 ~12500 mesh sieve to granulate, then stir and mix to obtain ultra-fine granulated powder. Feed the corresponding food powders in each embodiment and each comparative example into an extrusion molding machine with a similar 3D printing principle. Under the corresponding temperature and pressure parameters, after printing and forming, they are spin-cut into rice grains; then dried to obtain 3D shapes Food.
The present invention is described in further detail below with reference to specific examples, which are not to be construed as limiting the scope of the invention as claimed.
Examples 1 to 10
In each example, a nutritional staple food (in parts by weight) which has different components and different proportions and is used for reducing the pH value of gastric juice and protecting gastric mucosa is provided, and the specific components and components are shown in tables 1 and 2.
TABLE 1
TABLE 2
Comparative example 1
The difference from example 10 is that no yam or vegetable powder was added.
Comparative example 2
The difference from example 10 is that no cereal germ flour was added.
Comparative example 3
The difference from example 10 is that no glycine was added.
The performance of the nutritional staple foods in examples 1 to 10 and comparative examples 1 to 3 above was tested:
(1) effect of nutritional staple food on gastric juice of mice
Mice were fasted for 36 hours during which time water was supplied. After anesthesia, the abdominal wall is incised and the gastric pylorus is ligated; killing the mouse after 1 hour, ligating the cardia of the stomach, collecting the gastric contents, and measuring the gastric juice amount, specifically using 0.01mol/L sodium hydroxide for automatic titration until the pH value is 7; deionized water (2g) was used as a control group and a nutritional staple food (0.1g) was used as an experimental group, which were performed 4 times, and the average value was taken. The test results are shown in Table 3.
TABLE 3
Sample (I) Amount of stomach fluid (mL) pH
Example 1 2.50 0.91
Example 2 2.60 1.03
Example 3 1.80 1.15
Example 4 1.75 1.24
Example 5 1.70 1.42
Example 6 1.60 1.48
Example 7 1.50 1.53
Example 8 1.45 1.66
Example 9 1.33 1.71
Example 10 1.20 1.78
Comparative example 1 2.90 0.65
Comparative example 2 2.90 0.71
Comparative example 3 2.70 0.82
Deionized water 3.00 0.5
It can be seen from table 3 that the nutritional staple food provided by the present application has significant effects in raising the pH of gastric juice and protecting gastric mucosa.
(2) Effect of nutritional staple food on mouse body weight
The mice were divided into 4 groups on average, 10 mice each. Each group of mice was fed the nutritional staple of example 10 in turn. Group 1 at a dose of 0.5g per time 1 time per day; group 2 at a dose of 0.2 g/2 times a day; group 3 three times daily, 0.1g each time; the control group was fed deionized water for 7 consecutive days during which the mice were normally fed, and the change in body weight of the mice was measured every day. The test results show that the volumes of the mice in the experimental group and the control group are not obviously changed; the nutritional staple food disclosed by the invention has no obvious influence on the body weight of a mouse while playing a role of increasing the pH value of gastric acid.
(3) Clinical experiments
Patients with gastric acid symptoms were divided on average into 14 groups of 10 persons each. Accordingly, each group of patients consumed the present application examples 1 to 10, comparative examples 1 to 3, and deionized water alone in order, and subjected to sensory examination on the patients l0min after each administration, and counted the number of gastric acid attacks per group of patients, and the average was obtained, as shown in table 4.
TABLE 4
From table 4, it can be seen that the nutritional staple food provided by the present application has significant effects in increasing the pH of gastric juice and protecting gastric mucosa, and can significantly reduce the number of gastric acid attacks of patients.
From the above description, it can be seen that the above-described embodiments of the present invention achieve the following technical effects:
the application provides a nutrition staple food can provide more abundant comprehensive nutritive element for the patient, plays bigger efficiency, reinforcing organism immunity, can also effectively promote gastric juice pH value and protect gastric mucosa simultaneously, and the effect of the production when just three kinds of compositions list adds is obviously superior to in the effect. Compare in the nutriment of conventional promotion gastric juice pH value, the nutrition staple food that this application provided not only can provide more abundant comprehensive nutritive element for the patient, and the bigger efficiency of performance strengthens organism immunity, can also effectively promote gastric juice pH value and protect the gastric mucosa simultaneously.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (12)

1. A nutritional staple food for increasing the pH value of gastric juice and protecting gastric mucosa is characterized by comprising yam and vegetable powder, cereal germ powder and glycine.
2. The nutritional staple food of claim 1 further comprising 20-60 parts by weight of said yam and vegetable powder, 10-35 parts by weight of said cereal germ powder, and 0.1-2 parts by weight of said glycine.
3. The nutritional staple food of claim 2 further comprising 30 to 50 parts by weight of said yam and vegetable powder, 15 to 30 parts by weight of said cereal germ powder and 0.5 to 1 part by weight of said glycine.
4. The nutritional staple food according to claim 2 or 3, wherein the yam and vegetable powder is one or more of yam flour, potato flour, konjac flour and taro flour;
preferably, the cereal germ flour is one or more of wheat germ flour, rice germ flour and corn germ flour.
5. A nutritional staple food according to any one of claims 2 to 4 further comprising cruciferous vegetable powder; preferably, the nutritional staple food further comprises 5-25 parts by weight of cruciferous vegetable powder.
6. The nutritional staple food of claim 5, wherein the cruciferous vegetable powder is one or more of cabbage powder, broccoli powder, Chinese cabbage powder, rape powder, cabbage powder, watercress powder, mustard tuber powder, and radish powder.
7. The nutritional staple food of claim 5 further comprising carbonate; preferably, the nutritional staple food further comprises 1-20 parts by weight of the carbonate.
8. The nutritional staple food of claim 7 wherein the weight ratio of the cereal germ flour, the glycine and the carbonate is 20-30: 1: 1-3.
9. A nutritional staple food according to claim 7 wherein said carbonate comprises calcium carbonate; preferably, the carbonate also comprises one or more of magnesium carbonate, sodium carbonate and sodium bicarbonate; more preferably, the weight percentage of the calcium carbonate in the carbonate is 50 wt% or more.
10. A nutritional staple food according to claim 7 further comprising L-glutamine; preferably, the nutritional staple food further comprises 1-20 parts of the L-glutamine according to parts by weight.
11. A nutritional staple food according to any one of claims 1 to 10 further comprising natural pigments; preferably, the nutritional staple food further comprises 1-2 parts by weight of the natural pigment.
12. A nutritional staple food according to any one of claims 11 wherein said natural pigments are selected from one or more of sodium copper chlorophyllin, anthocyanins, carotenoids, lutein and lycopene.
CN201810380945.9A 2018-04-25 2018-04-25 It promotes gastric juice pH and protects the nutritional staple food of stomach lining Pending CN108741015A (en)

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102871061A (en) * 2012-09-29 2013-01-16 上海韬鸿投资管理咨询有限公司 Yam-buckwheat compound nutrition powder
CN102907681A (en) * 2012-10-09 2013-02-06 四川月王生物技术有限责任公司 Production method of konjak and highland barley high-fiber slimming food
CN103125929A (en) * 2011-12-01 2013-06-05 鲜丹科 Intestine and stomach nutritious food
CN104996996A (en) * 2015-06-19 2015-10-28 安徽省纽斯康生物工程有限公司 Alcohol-dispelling, oral malodor-removing and stomach-nourishing moringa oleifera leaf and grain powder pack and preparation method thereof
CN106942721A (en) * 2017-02-24 2017-07-14 今磨房(北京)健康科技有限公司 A kind of dietotherapy slug for composition for tonifying spleen and nourishing stomach, containing it and preparation method thereof
CN106962755A (en) * 2017-04-07 2017-07-21 安徽倮倮米业有限公司 One kind maintenance stomach baby's ourishing rice flour and preparation method thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103125929A (en) * 2011-12-01 2013-06-05 鲜丹科 Intestine and stomach nutritious food
CN102871061A (en) * 2012-09-29 2013-01-16 上海韬鸿投资管理咨询有限公司 Yam-buckwheat compound nutrition powder
CN102907681A (en) * 2012-10-09 2013-02-06 四川月王生物技术有限责任公司 Production method of konjak and highland barley high-fiber slimming food
CN104996996A (en) * 2015-06-19 2015-10-28 安徽省纽斯康生物工程有限公司 Alcohol-dispelling, oral malodor-removing and stomach-nourishing moringa oleifera leaf and grain powder pack and preparation method thereof
CN106942721A (en) * 2017-02-24 2017-07-14 今磨房(北京)健康科技有限公司 A kind of dietotherapy slug for composition for tonifying spleen and nourishing stomach, containing it and preparation method thereof
CN106962755A (en) * 2017-04-07 2017-07-21 安徽倮倮米业有限公司 One kind maintenance stomach baby's ourishing rice flour and preparation method thereof

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