CN113475669A - A food containing semen Panici Miliacei as main functional material for reducing weight and blood lipid - Google Patents

A food containing semen Panici Miliacei as main functional material for reducing weight and blood lipid Download PDF

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CN113475669A
CN113475669A CN202110813045.0A CN202110813045A CN113475669A CN 113475669 A CN113475669 A CN 113475669A CN 202110813045 A CN202110813045 A CN 202110813045A CN 113475669 A CN113475669 A CN 113475669A
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weight
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lipid
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贾孝荣
史彦斌
马小飞
王新本
张桂芳
徐贵静
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Gansu Dazheng Health Management Co ltd
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    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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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Abstract

The invention relates to a health food for losing weight and reducing lipid, which is prepared by taking sand rice flour/sand rice stem extract, wheat flour, konjac fine powder, soybean oligosaccharide, dandelion, peach kernel and white sesame as raw materials and processing according to a processing technology of the food. The weight-reducing and lipid-lowering food disclosed by the invention is proved by weight-reducing tests of fat model rats to have obvious weight-reducing and lipid-lowering effects, can play a role in lowering lee's index, lipid-to-body ratio, neck circumference, waist circumference, in-vivo fat content and liver index, can be used as a substitute food of part of staple food, is eaten for a long time, and is beneficial to keeping healthy and beautiful figures.

Description

A food containing semen Panici Miliacei as main functional material for reducing weight and blood lipid
Technical Field
The invention relates to a food for reducing weight and fat, in particular to a weight and fat reducing food taking sand as a main functional raw material, belonging to the field of health-care food.
Background
With the change of times and the progress of science and technology, the pace of life of people is also increasing, and meanwhile, various diseases also flood the lives of modern people. Obesity, a chronic metabolic disease, has a high incidence and a world epidemic tendency, and not only poses a serious threat to health, but also causes a heavy burden on the socioeconomic and health systems. Although the weight-reducing medicines or health-care products are frequently seen, the toxic and side effects of the weight-reducing medicines greatly reduce the compliance of patients in taking medicines; the trust of patients is gradually lost due to the unknown functional components and unstable efficacy of various health care products. Therefore, in recent years, natural raw material weight-reducing medicines and foods with clear ingredients are more and more emphasized by researchers in the field of health and beauty.
Sand rice, also known as agriophyllum squarrosum, grows on moving dunes and bare sand in arid, semi-arid and semi-humid areas, and is an important edible and feeding plant in desert and desert grassland areas. The sand rice has a long folk eating history, is a traditional wild edible plant in a sand area in China, and has been artificially planted in a large area at present. The research shows that the sand rice has good functions of reducing blood sugar, resisting oxidation and treating lung distension. In order to further expand the development and utilization of the agriophyllum squarrosum, the invention researches and applies the effects of the agriophyllum squarrosum on the aspects of losing weight and reducing fat.
Disclosure of Invention
The invention aims to provide a weight-losing and lipid-lowering food taking sand rice as a main functional raw material.
The weight-losing and lipid-lowering food is prepared by taking the husked rice flour/husked rice stem extract, wheat flour, konjac powder, soybean oligosaccharide, dandelion, peach kernel and white sesame as raw materials according to a conventional food processing technology.
The preparation process of the husked rice flour comprises the following steps: fine picking up the ripe seeds of the agriophyllum squarrosum, naturally drying, crushing into 100-mesh fine powder, and sterilizing for later use.
Through our research, the husky rice flour: sweet in taste, neutral in nature, entering lung, spleen and stomach meridians, and has the functions of invigorating spleen to promote digestion, relieving exterior syndrome and fever and inducing diuresis. Through detection, the sand rice flour has high protein and crude fiber content and low carbohydrate content, and the amino acid and trace element content of the sand rice flour is superior to that of quinoa. The comparison data of nutrient components of the sand rice flour and the quinoa are shown in table 1. The contents of total flavone and isorhamnetin in fructus Amomi powder are shown in figure 1.
Figure DEST_PATH_IMAGE001
As can be seen from Table 1, the protein content in the rice flour is as high as 232.1mg/g, which is far higher than that of quinoa, and is enough to indicate that the rice flour has the value as food; the carbohydrate 449.7mg/g is far lower than quinoa, which is enough to indicate the weight-losing value of quinoa; the crude fiber is as high as 86.2mg/g, which is far higher than quinoa, and is enough to indicate the value of quinoa as weight-losing food.
The preparation process of the agriophyllum squarrosum stem extract comprises the following steps: picking up the stem of sand rice with mature seeds, naturally drying, extracting twice with deionized water, concentrating, oven drying, and pulverizing.
Researches find that the husked rice stem extract is slightly bitter in taste and mild in nature, contains a large amount of crude fibers and low calorie (lower protein, fat and carbohydrate), is extremely full of satiety, and solves the problem that consumers cannot resist food temptation before daily food; the feeling of satiety is extremely strong. It is rich in flavonoids, polyphenols, alkaloids, vitamins, terpenes, coumarins, etc., and contains isorhamnetin and its derivatives more than five parts per million in more than 20 Sago flavonoids. Is rich in flavonoids, and has potential values of resisting radiation, promoting hematopoiesis, regulating immunity, resisting oxidation and protecting DNA; is rich in polyphenols, alkaloids, vitamins, terpenes, coumarins, etc. These fully illustrate the potential resource value of the agriophyllum squarrosum stem extract as a raw material for health food.
The above raw materials, wheat flour, which contains protein, starch, fat, vitamins and inorganic salts, etc., has a higher protein content than other cereal products, and is composed of gliadin and glutenin, which can be kneaded into gluten with viscoelasticity after absorbing water, so that unique quality and flavor foods can be made from wheat flour. The content of carbohydrate in wheat flour is above 70%, and the wheat flour mainly comprises starch, cellulose and other saccharides, and is a main source of human energy. The soybean oligosaccharide can not only nourish body, but also promote defecation and intestine cleaning, promote intestinal Bifidobacterium proliferation, and inhibit putrefactive substances. The refined konjaku flour is an alkaline food and has the functions of reducing weight, building body, treating diseases and resisting cancer. The herba Taraxaci contains various health nutritional components such as taraxol, taraxacin, choline, organic acid, inulin, etc., and indirectly regulates intestinal flora. Peach kernel has the functions of promoting blood circulation to disperse blood clots, relaxing bowels, relieving cough and asthma. The white sesame has the advantages of high oil content, white color, full seeds, thin seed coat, good taste, fragrant aftertaste and the like. The white sesame and its product have rich nutrition and antiaging effect. The invention takes the husked rice flour/husked rice stem extract, wheat flour, konjac powder, soybean oligosaccharide, dandelion, peach kernel and white sesame as raw materials to carry out composition, so that the functions of the components are synergistic, the weight-losing and lipid-lowering effects are achieved while the nutritional ingredients of a human body are ensured, staple food can be replaced, and a certain weight-losing and lipid-lowering effect is achieved.
In order to obtain better weight-losing and lipid-lowering effects, the raw materials are proportioned according to the following parts by weight: 30-35% of a husked rice stem extract, 5-10% of wheat flour, 15-20% of konjac fine powder, 5-10% of soybean oligosaccharide, 5-10% of dandelion, 5-10% of peach kernel and 5-10% of white sesame seed. The preferable mixture ratio is as follows: the millet flour/millet stem extract comprises 33% of millet flour/millet stem extract, 10% of wheat flour, 20% of konjac refined powder, 7% of soybean oligosaccharide, 10% of dandelion, 10% of peach kernel and 10% of white sesame seed.
In order to be convenient to carry, store and eat, the weight-losing and lipid-lowering food can be processed into weight-losing and lipid-lowering biscuits according to a conventional process.
The weight-reducing and lipid-lowering effect of the weight-reducing and lipid-lowering food is verified by a weight-reducing test of an obese model rat.
Drawings
FIG. 1 shows the distribution of total flavone and isorhamnetin in the husked rice flour.
FIG. 2 is a graph showing the percentage change of body weight of rats in each group.
FIG. 3 shows H & E staining results of liver tissue and kidney tissue of rats at the end of administration. Wherein, A: h & E staining results of liver tissue of normal control group, B: h & E staining results of liver tissues in the high lipid model group, C: h & E staining results of liver tissues of the shaggi powder group, D: h & E staining result of liver tissue of the sand rice stalk group, E: h & E staining results of liver tissues of the oat biscuit group; a: h & E staining results of kidney tissue of normal control group, b: h & E staining results of kidney tissues in the high lipid model group, c: h & E staining results of kidney tissues of the sha-mi-chu group, d: h & E staining result of kidney tissue of the sand rice stalk group, E: and H & E staining results of kidney tissues of the oat konjak biscuit group.
Detailed Description
The formula, nutrient components and weight-reducing and lipid-lowering effects of the weight-reducing and lipid-lowering food of the present invention are further illustrated by the following specific examples.
1. Processing method of biscuit for reducing weight and fat
1.1 preparation of Sasa rice flour/Sasa rice stem extract
The preparation process of the husked rice flour comprises the following steps: fine picking up the ripe seeds of the agriophyllum squarrosum, naturally drying, crushing into 100-mesh fine powder, and sterilizing for later use.
The preparation process of the agriophyllum squarrosum stem extract comprises the following steps: picking up the stem of sand rice with mature seeds, naturally drying, extracting twice with deionized water, concentrating, oven drying, and pulverizing.
1.2 processing of biscuits for weight and fat reduction
The raw material ratio is as follows: 33% of sand rice flour sand/rice stem extract, 10% of wheat flour, 20% of konjac fine powder, 7% of soybean oligosaccharide, 10% of dandelion, 10% of peach kernel and 10% of white sesame seed;
the preparation process comprises the following steps: mixing the above materials at the above ratio, mixing, adding deionized water to obtain paste, placing in biscuit mold, baking in oven, inspecting, and packaging.
1.3 the nutrient components of the weight-reducing and lipid-lowering biscuit are shown in tables 2 and 3.
Table 2: the nutritional ingredients of the sand rice flour biscuit are as follows:
Figure 243939DEST_PATH_IMAGE002
table 3: the nutrient components of the sand rice extract biscuit are as follows:
Figure DEST_PATH_IMAGE003
2. test of fat-reducing function of fat-reducing and fat-reducing biscuit
2.1 pharmacological Experimental study
2.1.1. Establishment of obese model rat
SD rat, SPF male, body mass 160-. Feeding at the room temperature of 24 +/-3 ℃ and the humidity of 35-65%, freely drinking water, adaptively feeding for 1 week, inducing for 2 weeks by adopting high-fat feed, freely drinking water, eliminating 1/3 rats with obesity resistance, continuously inducing for 4 weeks to establish an SD rat obesity model, and predicting that the model building is successful at the moment. After the molding is successful, randomly grouping, adjusting the feed ratio, freely drinking water, feeding for 9-10 weeks, and carrying out comparative observation and research. The specific grouping is as follows: a blank control group, which was given maintenance feed; a model control group, which was given 50% high fat diet +50% maintenance diet mixed diet; in the oat konjak biscuit group, 50% high-fat feed and 50% biscuit are mixed and granulated; adding 50% high fat feed and 50% husked rice flour, mixing, and granulating; and (3) a husked rice stem group, which is prepared by mixing and granulating 50% of high-fat feed and 50% of husked rice stems. The SD rats in the above groups are 8. When the body weight of the high-fat control group is obviously higher than that of the normal control group to a certain extent, the molding is successful. At the end of the experiment 10 weeks after molding, each index of each group of rats was examined.
In the above experiment, the oat konjak biscuit comprises the following components: 43% of wheat flour, 20% of konjac powder, 7% of soybean oligosaccharide, 10% of dandelion, 10% of peach kernel and 10% of white sesame seed. The raw material composition of the maintenance feed comprises: northeast corn, wheat middling, wheat, puffed soybean meal, imported fish meal, imported chicken meal, stone powder, customized compound vitamins, vitamin K powder, vitamin E powder, vitamin D powder, animal fat, maltose, calcium hydrophosphate, customized microelements, salt, calcium propionate, lysine, methionine, taurine, xylo-oligosaccharide, ferrous sulfate, organic zinc, organic selenium and the like. The high-fat feed formula comprises 43.5% of maintenance base material, 17.5% of lard oil, 12% of cane sugar, 10% of whole milk powder, 13% of casein, 2% of experimental animal premix and 2% of calcium bicarbonate. The feeds are purchased from Jiangsu cooperative biology, Inc. Experimental rats were fed with feed standards to perform the national standards of the people's republic of china GB 14924.3-2010 "experimental animal formula feed nutritional ingredient".
Detecting the index
The weight, food intake, neck circumference and waist circumference of a rat are measured regularly, blood is collected from orbital venous plexus, and four blood lipids are detected by using a kit after serum is separated: serum triglyceride TG (GPO-PAP single reagent colorimetry), serum total cholesterol TC (COD-PAP single reagent colorimetry), serum high density lipoprotein cholesterol HDL-C (direct method), and serum low density lipoprotein cholesterol LDL-C (direct method). The biochemical kits of the four indexes are purchased from Nanjing institute of bioengineering. At the end of the test, the rats are sacrificed to measure body length and calculate an index; dissecting fat and liver around the testis, washing with normal saline, sterilizing, sucking with filter paper, weighing, and calculating liver index and fat-body ratio; fixing the liver and kidney with 4% paraformaldehyde, dehydrating step by step, embedding paraffin into section, and staining with H & E to observe pathological changes.
Results of the experiment
Starting at week 2, the body weight of the remaining groups increased gradually faster than the blank control group, and the difference tended to expand, as shown in fig. 2. However, the final weight differences among the groups were small except for the blank group, and the results are shown in Table 4.
Figure 302024DEST_PATH_IMAGE004
In the 1 st week of the experiment, the four indexes of the blood fat of rats in each group have no statistical difference; in the 5 th week of the experiment, compared with the blank control group, the rats in each group have obviously increased TC and LDL-C, obviously reduced HDL-C and no statistical difference of TG, and the molding is successful at this moment; at 15 weeks of the experiment, TC and LDL-C of the agriophyllum squarrosum stem group are obviously reduced compared with those of the model control group, and other indexes have no statistical difference. Specifically, the results are shown in Table 5.
Figure DEST_PATH_IMAGE005
As shown in table 6, the neck circumference and waist circumference of each group were significantly increased compared to the blank control group, while the neck circumference and waist circumference of each group (except the blank control group) were not statistically different compared to the model control group.
Figure 550603DEST_PATH_IMAGE006
As shown in table 7, the Lee's index and lipid-to-body ratio between the rats in each group reflected that the obesity degree was significantly reduced in the model control group, the agri-flour group and the oat konjak cookie group, and significantly reduced in the agri-stem group, compared to the model control group.
Figure 86758DEST_PATH_IMAGE007
The liver index is increased due to excessive obesity, fatty liver can be caused in severe cases, the agriophyllum squarrosum stem and the oat konjak biscuits have obvious liver protection effect, and the liver coefficient is reduced, which is shown in table 8.
Figure 838813DEST_PATH_IMAGE008
FIG. 3 shows H & E staining results of liver tissue and kidney tissue of rats at the end of administration. H & E stained sections show that the hepatocytes of the rats in the blank control group are regularly and uniformly arranged, and no obvious lipid drop deposition is observed due to precise texture; the arrangement of the hepatic cells of the rats in the model control group is disordered, part of the hepatic cells are in steatosis, and a large amount of lipid droplets appear in cytoplasm; the rat liver cells of the sand rice stem group and the oat konjak biscuit group are arranged more regularly than those of the model control group, and lipid droplets are obviously reduced and reduced; the composition of the sand rice flour is not obviously improved. No obvious hepatotoxic reaction is observed. The kidney cells of the rats in the blank control group generate slight fat change; the kidney fat of other rats in each group becomes more serious, and a small amount of epithelial cells are in edema and cell swelling and have dense fat drops; interstitial blood vessel congestion is occasionally seen. No other obvious hepatorenal toxic reactions were observed in each group.
The experimental results show that the fat reducing effect of the sand rice stems is more obvious, the oat konjak staple food biscuits also have the effect of protecting the liver and reducing fat, and the sand rice flour has no fat reducing effect; meanwhile, the sand rice stems are not obvious in appearance such as body weight and the like, and other functions of the body are not influenced on the basis of preliminary judgment of the sand rice stems on the basis of lipid reduction, so that the rat is more robust.
Test results show that the sand rice flour, the sand rice straw and the oat konjak biscuit show a certain improvement trend in the aspects of reducing the body weight and the neck circumference of a rat, but the effect is not obvious. The Lee's index and the lipid-to-body ratio of the rats in the sago stalk group are obviously lower than those of the rats in other high-fat induced groups, which shows that the sago stalks have good effect on improving the obesity of the rats, but are not directly expressed in the external appearance such as body weight and the like. And TC and LDL-C of the rats in the sand rice stalk group are obviously reduced compared with the rats in other high-fat groups, HDL-C is increased to a certain extent, and a good blood fat reducing effect is shown. The liver coefficient and liver tissue pathological section analysis show that the liver fat lesion degree of the husked rice stem group and the oat konjak biscuit group is lighter than that of a model control group, and the husked rice stem group and the oat konjak staple food biscuit has the effects of protecting the liver and reducing fat. No obvious toxic effect is seen in the HE staining of pathological sections of the liver and the kidney of the rat.
The invention has the advantages that the staple food biscuit with the weight-losing and lipid-lowering effects has natural source and small side effect, so the quality is controllable; the weight-reducing effect is verified by animal experiments, so that the weight-reducing effect is reliable.
In the above examples, the experimental methods in which the specific conditions are not specified are generally performed under the conventional conditions and the conditions described in the manual or the conditions recommended by the manufacturer; general equipment, materials, reagents and the like used are commercially available unless otherwise specified.

Claims (5)

1. A food with husked rice as main functional material for reducing weight and reducing blood lipid is prepared from husked rice flour/husked rice stem extract, wheat flour, rhizoma Amorphophalli refined powder, soybean oligosaccharide, herba Taraxaci, semen Persicae, and semen Sesami Indici as raw materials by processing according to food processing technology.
2. The food as claimed in claim 1, wherein the food comprises Sago as main functional material and is characterized in that: the preparation process of the sand rice noodles comprises the following steps: fine picking up the ripe seeds of the agriophyllum squarrosum, naturally drying, crushing into 100-mesh fine powder, and sterilizing for later use.
3. The food as claimed in claim 1, wherein the food comprises Sago as main functional material and is characterized in that: the preparation process of the sand rice stem extract comprises the following steps: picking up the stem of sand rice with mature seeds, naturally drying, extracting twice with deionized water, concentrating, oven drying, and pulverizing.
4. The food as claimed in claim 1, wherein the food comprises Sago as main functional material and is characterized in that: the raw materials are proportioned according to the following parts by weight: 30-35% of husked rice flour/husked rice stem extract, 5-10% of wheat flour, 15-20% of konjac refined powder, 5-10% of soybean oligosaccharide, 5-10% of dandelion, 5-10% of peach kernel and 5-10% of white sesame seed.
5. The food as claimed in claim 1, wherein the food comprises Sago as main functional material and is characterized in that: the raw materials are proportioned according to the following parts by weight: the millet flour/millet stem extract comprises 33% of millet flour/millet stem extract, 10% of wheat flour, 20% of konjac refined powder, 7% of soybean oligosaccharide, 10% of dandelion, 10% of peach kernel and 10% of white sesame seed.
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CN102318817A (en) * 2011-08-01 2012-01-18 云南聚恒科技有限公司 Fructus cannabis paste and preparation method thereof
CN105796616A (en) * 2016-03-21 2016-07-27 内蒙古大学 Application of agriophyllum squarrosum to preparation of drugs or healthcare products for lowering blood lipid
CN107836526A (en) * 2016-09-19 2018-03-27 南京农业大学 A kind of feature sand rice compound bean milk and its production technology
CN112500968A (en) * 2021-01-15 2021-03-16 甘肃滨河食品工业（集团）有限责任公司 Elaeagnus angustifolia flower flavoring wine and preparation method thereof

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1291446A (en) * 2000-05-19 2001-04-18 孙光谷 High-cellulose instant noodles
CN101375713A (en) * 2007-08-31 2009-03-04 崔晨 Dietary fiber health-care beverage
CN102318817A (en) * 2011-08-01 2012-01-18 云南聚恒科技有限公司 Fructus cannabis paste and preparation method thereof
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