CN112262983A - Vegetable and fruit composition with effect of resisting saccharified uric acid gout and preparation method thereof - Google Patents
Vegetable and fruit composition with effect of resisting saccharified uric acid gout and preparation method thereof Download PDFInfo
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- LEHOTFFKMJEONL-UHFFFAOYSA-N Uric Acid Chemical compound N1C(=O)NC(=O)C2=C1NC(=O)N2 LEHOTFFKMJEONL-UHFFFAOYSA-N 0.000 title claims abstract description 33
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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
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The embodiment of the invention discloses a vegetable and fruit composition with an anti-glycation uric acid gout effect and a preparation method thereof, wherein the vegetable and fruit composition is prepared from the following components in percentage by mass: 20-30% of pyroligneous liquor, 60-70% of environment-friendly enzyme and 5-10% of plant extract, and the invention has the beneficial effects that: the wood vinegar biological deodorant integrates the biological characteristics of wood vinegar and environment-friendly enzyme, is a composite organism, can react with pollutants in most environments, effectively neutralize and wrap harmful substances such as ammonia gas, sulfide, acid and the like in air, increases the oxygen content in the air, is suitable for various farms, public toilets, garbage treatment plants and sewage treatment plants, can deodorize and purify the air, is a substantially completely green and environment-friendly biological deodorant, and provides high living quality for people.
Description
Technical Field
The invention relates to a vegetable and fruit composition, in particular to a vegetable and fruit composition with an anti-glycation uric acid gout effect and a preparation method thereof.
Background
Uric acid is high in gout, and uric acid is high in the amount of about 1200mg of uric acid in the body under normal conditions, and 600mg of uric acid is newly produced every day, and 600mg of uric acid is excreted, and thus uric acid is in a state of dynamic equilibrium. However, if the body produces too much uric acid to excrete or the excretion of uric acid is obstructed, the uric acid in the body is stored too much; gout can be caused when the concentration of uric acid in blood exceeds a normal range for a long time; second, uric acid is a waste product produced by decomposing cells and most substances in the body, the cells in the body are constantly renewed, and the old cells which are not needed produce purine after the decomposition of DNA and RNA, and purine is a low-molecular compound and is also produced by the decomposition of energy substances. In addition, some foods contain purine, purine in the body is increased after the foods are eaten, gout is difficult to suffer once attack and cannot be cured radically, and the occurrence rate of gout attack can be reduced only by reducing the uric acid value in a medicament and food therapy mode, but the existing western medicines have overlarge treatment side effects, the traditional Chinese medicine has a slow treatment effect and is easy to misdiagnose, and the food therapy is healthy, but the food types are all five, the pH value is different, and most patients cannot select food beneficial to the bodies of the patients.
Disclosure of Invention
Aiming at the technical problems, the embodiment of the invention provides a vegetable and fruit composition with the efficacy of resisting glycation uric acid gout, which is prepared from the following components in parts by weight: 150-200 mg of mountain balsam pear, 400-500 mg of celery seed, 250-300 mg of sour cherry, 15-20 mg of mulberry leaf, 15-20 mg of zinc gluconate, 15-20 mg of yeast chromium, 40-50 mg of wheat grass juice, 8-10 mg of cinnamon, 50-60 mg of corn stigma, 8-10 mg of oligopeptide, 40-50 mg of phytosterol, 80-100 mg of lily, 3-5 mg of snow lotus, 3-5 mg of ginseng, 3-5 mg of agaricus blazei and 3-5 mg of blood orange, wherein the auxiliary components comprise 1500-1800 mg of cherry juice powder, 835-1000 mg of chicory fiber, 400-500 mg of maltodextrin, 400-500 mg of potato powder and 4-5 mg of sucralose, and the composition is prepared by soaking in boiling water.
Optionally, the mountain balsam pear is sterilized and washed, then sliced to form mountain balsam pear slices, and the washed mountain balsam pear slices are dried and dehydrated at low temperature to form dry mountain balsam pear slices, and smashed into powder.
Optionally, the mulberry leaves are washed by clear water, then aired and dehydrated, and ground into powder.
Optionally, the celery seeds are washed by clear water to remove impurities such as dust, vegetable leaves and the like, placed in the sun for airing and dehydration, and then mashed.
Optionally, the corn stigma is subjected to ultrasonic extraction by adding an aqueous solution with the weight 15-20 times of the weight of the corn stigma and the pH value of 7.3-7.8, wherein the ultrasonic extraction power is 80-100 w, the time is 2-4 hours, then filtering and collecting filtrate, concentrating the filtrate to form a liquid extract, placing the liquid extract, dehydrating by low-temperature and low-pressure freezing, and crushing to obtain freeze-dried powder.
Optionally, the pyroligneous liquor is prepared by condensing and precipitating organic waste at a high temperature of more than 130 ℃ by pyrolysis and distillation to generate gas.
Optionally, the corn oligopeptide is produced by taking corn protein powder as a raw material and carrying out processes of size mixing, protease enzymolysis, separation, filtration, spray drying and the like.
A preparation method of a vegetable and fruit composition with an effect of resisting saccharified uric acid gout comprises the following steps:
s1, taking 150-200 mg of mountain balsam pear, 15-20 mg of mulberry leaf, 400-500 mg of celery seed, 50-60 mg of corn stigma, 250-300 mg of sour cherry, 8-10 mg of cinnamon, 80-100 mg of lily, 3-5 mg of snow lotus, 3-5 mg of ginseng, 3-5 mg of agaricus blazei murill, 3-5 mg of blood orange, adding 1500-2500 mg of water, soaking for 40-60 minutes, boiling with strong fire, filtering to obtain a first soup, retaining filter residue, adding 1000-1500 mg of clear water into the filter residue, slowly decocting with slow fire for 20-30 minutes, filtering to obtain a second soup, and mixing the two soups to obtain a first soup mixed solution;
s2, adding 15-20 mg of zinc gluconate, 15-20 mg of yeast chromium, 40-50 mg of wheat grass juice, 8-10 mg of oligopeptide and 40-50 mg of phytosterol into the soup mixed liquid obtained in the S1, and continuously heating for 15-20 minutes to obtain a soup mixed liquid II;
s3, adding 1500-1800 mg of cherry juice powder, 835-1000 mg of chicory fiber, 400-500 mg of maltodextrin, 400-500 mg of potato powder and 4-5 mg of sucralose into the soup mixed liquid II obtained in S2, continuously heating for 5-10 minutes and fully stirring to obtain the vegetable and fruit mixture.
According to the technical scheme provided by the embodiment of the invention, medicinal characteristics of various vegetables and fruits are mixed, and the composition is a composite and diversified composition liquid, so that compared with the prior art, in real life, a user can simply and conveniently achieve the effect of reducing the uric acid value to treat gout by conditioning the physical function through drinking the composition, the curative effect is faster compared with the traditional Chinese medicine treatment, and as the raw materials are basically composed of vegetables and fruits, the composition has smaller side effect and is healthier compared with western medicine treatment, and gout patients are relieved when using the composition.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
A vegetable and fruit composition with an effect of resisting saccharified uric acid gout is prepared from the following components in parts by weight: 150-200 mg of mountain balsam pear, 400-500 mg of celery seed, 250-300 mg of sour cherry, 15-20 mg of mulberry leaf, 15-20 mg of zinc gluconate, 15-20 mg of yeast chromium, 40-50 mg of wheat grass juice, 8-10 mg of cinnamon, 50-60 mg of corn stigma, 8-10 mg of oligopeptide, 40-50 mg of phytosterol, 80-100 mg of lily, 3-5 mg of snow lotus, 3-5 mg of ginseng, 3-5 mg of agaricus blazei and 3-5 mg of blood orange, wherein the auxiliary components comprise 1500-1800 mg of cherry juice powder, 835-1000 mg of chicory fiber, 400-500 mg of maltodextrin, 400-500 mg of potato powder and 4-5 mg of sucralose, and the composition is prepared by soaking in boiling water.
The method comprises the following steps of sterilizing and cleaning the mountain bitter gourd, slicing the mountain bitter gourd to form mountain bitter gourd slices, drying and dehydrating the cleaned mountain bitter gourd slices at a low temperature to form dry mountain bitter gourd slices, and mashing the dry mountain bitter gourd slices into powder.
Wherein the mulberry leaves are washed by clear water, dried and dehydrated, and ground into powder.
Wherein the celery seeds are washed by clear water to remove impurities such as dust, vegetable leaves and the like, placed in the sun for airing and dehydration, and then mashed.
The method comprises the steps of adding an aqueous solution with the weight 15-20 times that of the corn silk and the pH value of 7.3-7.8 into the corn silk for ultrasonic extraction, wherein the ultrasonic extraction power is 80-100 w, the ultrasonic extraction time is 2-4 hours, filtering, collecting filtrate, concentrating the filtrate to form a liquid extract, placing the liquid extract at a low temperature, performing low pressure freeze dehydration, and crushing to obtain freeze-dried powder.
Wherein the pyroligneous liquor is prepared by condensing gases generated by pyrolysis distillation of organic wastes at a high temperature of more than 130 ℃ and then precipitating the condensed gases.
The corn oligopeptide is produced by taking corn protein powder as a raw material and carrying out processes of size mixing, protease enzymolysis, separation, filtration, spray drying and the like.
A preparation method of a vegetable and fruit composition with an effect of resisting saccharified uric acid gout comprises the following steps:
s1, taking 150-200 mg of mountain balsam pear, 15-20 mg of mulberry leaf, 400-500 mg of celery seed, 50-60 mg of corn stigma, 250-300 mg of sour cherry, 8-10 mg of cinnamon, 80-100 mg of lily, 3-5 mg of snow lotus, 3-5 mg of ginseng, 3-5 mg of agaricus blazei murill, 3-5 mg of blood orange, adding 1500-2500 mg of water, soaking for 40-60 minutes, boiling with strong fire, filtering to obtain a first soup, retaining filter residue, adding 1000-1500 mg of clear water into the filter residue, slowly decocting with slow fire for 20-30 minutes, filtering to obtain a second soup, and mixing the two soups to obtain a first soup mixed solution;
s2, adding 15-20 mg of zinc gluconate, 15-20 mg of yeast chromium, 40-50 mg of wheat grass juice, 8-10 mg of oligopeptide and 40-50 mg of phytosterol into the soup mixed liquid obtained in the S1, and continuously heating for 15-20 minutes to obtain a soup mixed liquid II;
s3, adding 1500-1800 mg of cherry juice powder, 835-1000 mg of chicory fiber, 400-500 mg of maltodextrin, 400-500 mg of potato powder and 4-5 mg of sucralose into the soup mixed liquid II obtained in S2, continuously heating for 5-10 minutes and fully stirring to obtain the vegetable and fruit mixture.
Wherein the fructus Momordicae Charantiae has effects of promoting fluid production, relieving summer-heat, stimulating appetite, preventing and treating diabetes, enhancing immunity, resisting cancer, caring skin, removing toxic substance, and reducing weight; the folium Mori has effects of dispelling pathogenic wind and heat, clearing lung-heat, moistening dryness, suppressing liver yang, removing liver fire, improving eyesight, caring skin, lowering blood sugar, inhibiting bacteria, relieving inflammation, enhancing immunity, and resisting blood coagulation; celery seed has effects of suppressing hyperactive liver, clearing heat, moistening lung, relieving cough, improving body condition, loosening bowel to relieve constipation, supplementing nutrition, lowering blood pressure, promoting urination, preventing intestinal cancer, improving sexual function, replenishing blood, and reducing uric acid; the stigma Maydis has effects of promoting urination, relieving swelling, promoting health of liver and gallbladder, stopping bleeding, clearing away heat, and removing summer-heat; the corn oligopeptide can be applied to reducing blood pressure, sobering up and protecting liver, enhancing immunity and enhancing exercise capacity; the plant sterol has effects of reducing blood cholesterol, preventing and treating prostatic hyperplasia, inhibiting tumor, inhibiting hyperplasia of mammary glands, and regulating immunity.
One embodiment of the present invention comprises: the composition is prepared from the following components in parts by weight: 150mg of momordica charantia, 400mg of celery seeds, 250mg of sour cherries, 15mg of mulberry leaves, 15mg of zinc gluconate, 15mg of yeast chromium, 40mg of wheat grass juice, 8mg of cinnamon, 50mg of corn stigma, 8mg of oligopeptide, 40mg of phytosterol, 80mg of lily, 3mg of snow lotus, 3mg of ginseng, 3mg of agaricus blazei murrill and 3mg of blood oranges, wherein the auxiliary components comprise 1500mg of cherry juice powder, 835mg of chicory fibers, 400mg of maltodextrin, mg of potato powder and 4mg of sucralose, and the composition is prepared by soaking in boiling water.
A vegetable and fruit composition with an anti-glycation uric acid gout effect comprises the following steps:
s1, taking 150mg of mountain balsam pear, 15mg of mulberry leaf, 400mg of celery seed, 50mg of corn stigma, 250mg of sour cherry, 8mg of cinnamon, 80mg of lily, 3mg of snow lotus, 3mg of ginseng, 3mg of agaricus blazei murill and 3mg of blood orange, adding 1500mg of water, soaking for 40 minutes, boiling with strong fire, filtering to obtain a first soup, retaining filter residue, adding 1000mg of clear water into the filter residue, slowly decocting with slow fire for 20 minutes, filtering to obtain a second soup, and mixing the two soups to obtain a first soup mixed solution;
s2, adding 15mg of zinc gluconate, 15mg of chromium yeast, 40mg of wheat grass juice, 8mg of oligopeptide and 40mg of phytosterol into the soup mixed liquid obtained in the step S1, and continuously heating for 15 minutes to obtain a soup mixed liquid II;
s3, adding 1500mg of cherry juice powder, 835mg of chicory fiber, 400mg of maltodextrin, 400mg of potato powder and 4mg of sucralose into the soup mixed liquid II obtained in the step S2, continuously heating for 5 minutes and fully stirring to obtain the vegetable and fruit mixture.
The above description of the first embodiment of the present invention, and the following description of the second embodiment of the present invention, one embodiment of the present invention includes: the composition is prepared from the following components in parts by weight: 175mg of momordica charantia, 450mg of celery seeds, 275mg of sour cherries, 17mg of mulberry leaves, 17mg of zinc gluconate, 17mg of yeast chromium, 45mg of wheat grass juice, 9mg of cinnamon, 55mg of corn stigma, 9mg of oligopeptide, 45mg of phytosterol, 90mg of lily, 4mg of saussurea involucrate, 4mg of ginseng, 4mg of agaricus blazei murrill and 4mg of blood oranges, wherein the auxiliary components comprise 1650mg of cherry juice powder, 920mg of chicory fibers, 450mg of maltodextrin, mg of potato powder and 4mg of sucralose, and the composition is prepared by soaking in boiling water.
A preparation method of a vegetable and fruit composition with an effect of resisting saccharified uric acid gout comprises the following steps:
s1, taking 175mg of mountain balsam pear, 17mg of mulberry leaf, 450mg of celery seed, 55mg of corn stigma, 275mg of sour cherry, 9mg of cinnamon, 90mg of lily, 4mg of snow lotus, 4mg of ginseng, 4mg of agaricus blazei murill and 4mg of blood orange, adding 2000mg of water, soaking for 50 minutes, boiling with big fire, filtering to obtain a first soup, retaining filter residue, adding 1250mg of clear water into the filter residue, slowly decocting with slow fire for 25 minutes, filtering to obtain a second soup, and mixing the two soups to obtain a first soup mixed solution;
s2, adding 17mg of zinc gluconate, 17mg of chromium yeast, 45mg of wheat grass juice, 9mg of oligopeptide and 45mg of phytosterol into the soup mixed liquid obtained in the step S1, and continuously heating for 17 minutes to obtain a soup mixed liquid II;
s3, adding 1650mg of cherry juice powder, 920mg of chicory fiber, 450mg of maltodextrin, mg of potato powder and 4mg of sucralose into the soup mixed liquid II obtained in the step S2, continuously heating for 8 minutes and fully stirring to obtain the vegetable and fruit mixture.
The second embodiment of the present invention is described above, and the third embodiment of the present invention is described below, wherein one embodiment of the present invention includes: the composition is prepared from the following components in parts by weight: 200mg of momordica charantia, 500mg of celery seeds, 300mg of sour cherries, 20mg of mulberry leaves, 20mg of zinc gluconate, 20mg of yeast chromium, 50mg of wheat grass juice, 10mg of cinnamon, 60mg of corn stigma, 10mg of oligopeptide, 50mg of phytosterol, 100mg of lily, 5mg of snow lotus, 5mg of ginseng, 5mg of agaricus blazei murrill and 5mg of blood orange, the auxiliary components comprise 1800mg of cherry juice powder, 1000mg of chicory fibers, 500mg of maltodextrin, 500mg of potato powder and 5mg of sucralose, and the composition is prepared by soaking in boiling water.
A preparation method of a vegetable and fruit composition with an effect of resisting saccharified uric acid gout comprises the following steps:
s1, taking 200mg of mountain balsam pear, 20mg of mulberry leaf, 500mg of celery seed, 60mg of corn stigma, 300mg of sour cherry, 10mg of cinnamon, 100mg of lily, 5mg of snow lotus, 5mg of ginseng, 5mg of agaricus blazei murill and 5mg of blood orange, adding 2500mg of water, soaking for 60 minutes, boiling with strong fire, filtering to obtain a first soup, retaining filter residue, adding 1500mg of clear water into the filter residue, slowly decocting with slow fire for 30 minutes, filtering to obtain a second soup, and mixing the two soups to obtain a first soup mixed solution;
s2, adding 20mg of zinc gluconate, 20mg of chromium yeast, 50mg of wheat grass juice, 10mg of oligopeptide and 50mg of phytosterol into the soup mixed liquid obtained in the step S1, and continuously heating for 20 minutes to obtain a soup mixed liquid II;
s3, adding 1800mg of cherry juice powder, 1000mg of chicory fiber, 500mg of maltodextrin, 500mg of potato powder and 5mg of sucralose into the soup mixed liquid II obtained in the step S2, continuously heating for 10 minutes and fully stirring to obtain the vegetable and fruit mixture.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (8)
1. The vegetable and fruit composition with the effect of resisting the glycation uric acid gout is characterized by being prepared from the following components in parts by weight: 150-200 mg of mountain balsam pear, 400-500 mg of celery seed, 250-300 mg of sour cherry, 15-20 mg of mulberry leaf, 15-20 mg of zinc gluconate, 15-20 mg of yeast chromium, 40-50 mg of wheat grass juice, 8-10 mg of cinnamon, 50-60 mg of corn stigma, 8-10 mg of oligopeptide, 40-50 mg of phytosterol, 80-100 mg of lily, 3-5 mg of snow lotus, 3-5 mg of ginseng, 3-5 mg of agaricus blazei and 3-5 mg of blood orange, wherein the auxiliary components comprise 1500-1800 mg of cherry juice powder, 835-1000 mg of chicory fiber, 400-500 mg of maltodextrin, 400-500 mg of potato powder and 4-5 mg of sucralose, and the composition is prepared by soaking in boiling water.
2. The vegetable and fruit composition with effect of resisting saccharified uric acid gout as claimed in claim 1, wherein the charantia is sterilized and washed, sliced to form charantia slices, and the washed charantia slices are dried and dehydrated at low temperature to form dry charantia slices and smashed into powder.
3. The vegetable and fruit composition with effect of resisting the gout of uric acid in the saccharification as claimed in claim 1, wherein the mulberry leaves are washed by clean water, then dehydrated in the sun and ground into powder.
4. The vegetable and fruit composition with effect of resisting the gout of the saccharified uric acid as claimed in claim 1, wherein the celery seeds are washed by clear water to remove impurities such as dust, vegetable leaves and the like, placed in the sun for airing and dehydration, and then smashed.
5. The vegetable and fruit composition with effect of resisting glycation uric acid gout as claimed in claim 1, wherein the corn stigma is subjected to ultrasonic extraction by adding 15-20 times of an aqueous solution with pH of 7.3-7.8 by weight of the corn stigma, the power of the ultrasonic extraction is 80-100 w, the time is 2-4 hours, then the filtrate is filtered and collected, the filtrate is concentrated to form a liquid extract, and the liquid extract is placed, dehydrated through low-temperature low-pressure freezing and then crushed to obtain freeze-dried powder.
6. The vegetable and fruit composition with effect of resisting the gout of the saccharified uric acid as claimed in claim 1, wherein the wood vinegar is prepared by condensing and precipitating organic waste by pyrolysis distillation gas at a high temperature of more than 130 ℃.
7. The vegetable and fruit composition with effect of resisting glycation uric acid gout as claimed in claim 1, wherein the corn oligopeptide is produced by using corn protein powder as a raw material through processes of size mixing, protease enzymolysis, separation, filtration, spray drying and the like.
8. The preparation method of the vegetable and fruit composition with the effect of resisting the saccharified uric acid gout is characterized by comprising the following steps of:
s1, taking 150-200 mg of mountain balsam pear, 15-20 mg of mulberry leaf, 400-500 mg of celery seed, 50-60 mg of corn stigma, 250-300 mg of sour cherry, 8-10 mg of cinnamon, 80-100 mg of lily, 3-5 mg of snow lotus, 3-5 mg of ginseng, 3-5 mg of agaricus blazei murill, 3-5 mg of blood orange, adding 1500-2500 mg of water, soaking for 40-60 minutes, boiling with strong fire, filtering to obtain a first soup, retaining filter residue, adding 1000-1500 mg of clear water into the filter residue, slowly decocting with slow fire for 20-30 minutes, filtering to obtain a second soup, and mixing the two soups to obtain a first soup mixed solution;
s2, adding 15-20 mg of zinc gluconate, 15-20 mg of yeast chromium, 40-50 mg of wheat grass juice, 8-10 mg of oligopeptide and 40-50 mg of phytosterol into the soup mixed liquid obtained in the S1, and continuously heating for 15-20 minutes to obtain a soup mixed liquid II;
s3, adding 1500-1800 mg of cherry juice powder, 835-1000 mg of chicory fiber, 400-500 mg of maltodextrin, 400-500 mg of potato powder and 4-5 mg of sucralose into the soup mixed liquid II obtained in S2, continuously heating for 5-10 minutes and fully stirring to obtain the vegetable and fruit mixture.
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Cited By (1)
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