CN116458633A - Health food for improving immunity and preparation method thereof - Google Patents

Health food for improving immunity and preparation method thereof Download PDF

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Publication number
CN116458633A
CN116458633A CN202310263757.9A CN202310263757A CN116458633A CN 116458633 A CN116458633 A CN 116458633A CN 202310263757 A CN202310263757 A CN 202310263757A CN 116458633 A CN116458633 A CN 116458633A
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parts
health food
powder
immunity
raw materials
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Inventor
马永轩
张名位
郝娟
邓媛元
张雁
李升锋
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Guangzhou Lehel Clinical Nutrition Co ltd
Sericulture and Agri Food Research Institute GAAS
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Guangzhou Lehel Clinical Nutrition Co ltd
Sericulture and Agri Food Research Institute GAAS
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Priority to CN202310263757.9A priority Critical patent/CN116458633A/en
Publication of CN116458633A publication Critical patent/CN116458633A/en
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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
    • 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
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • 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
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • 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
    • 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
    • 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)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

The invention discloses a health food for improving immunity, which comprises the following raw materials in parts by weight: 50-70 parts of isolated soybean protein, 15-25 parts of cereal powder, 15-25 parts of fruit powder, 15-25 parts of vegetable powder, 10-20 parts of barley green, 1-5 parts of carrageenan selenide, 0.1-0.3 part of probiotics and 0.1-0.3 part of prebiotics. The invention also discloses a preparation method of the health food for improving immunity, which comprises the following steps: (1) weighing the raw materials; and (2) mixing, stirring and sieving to obtain the product. The health food has comprehensive nutrient substances, is rich in various vitamins, amino acids, minerals and trace elements, balances and reasonably generates probiotics and prebiotics, is a pure plant, high-protein and low-fat health food, is beneficial to improving the immunity of organisms, and has good effect and no side effect.

Description

Health food for improving immunity and preparation method thereof
Technical Field
The invention relates to the technical field of food processing, in particular to a health food for improving immunity and a preparation method thereof.
Background
Immunity is the body's own defense mechanism, which is the body's ability to recognize and eliminate any foreign bodies (viruses, bacteria, etc.) that invade, treat aging, injury, death, degenerated own cells, and recognize and treat mutant cells and virus-infected cells in the body. Modern immunology recognizes that immunity is the physiological response of the human body that recognizes and eliminates "abnormal", and that the immune system performs this function in the human body. For millions of years, humans live in an environment that is both viable and dangerous, and humans are on hold and have acquired extraordinary immunity. Thus, immunity is the product of the biological evolution process.
Modern civilization brings material enjoyment to human beings, fundamentally changes the original life style and habit of the human beings, and simultaneously brings a great amount of negative influence to the human beings. Various metabolic disorders caused by overnutrition, and toxin excretion in the body is blocked, so that cardiovascular and cerebrovascular diseases are induced; the indoor four-season temperature-controlled environment enables mites, aphids, spores and various bacteria and viruses to propagate in a large quantity, float in the air and enter human bodies through the respiratory tract. Modern furniture, upholstery and decoration materials are carried with formaldehyde and other harmful cancerogenic substances to erode human health.
In this environment, a poorly immune body is susceptible to infection or cancer. The immune system cannot normally play a protective role for various reasons, and in this case, bacterial, viral, fungal and other infections are extremely liable to occur. Therefore, the most direct manifestation of hypoimmunity is the susceptibility to illness. Because of frequent illness and aggravated consumption of organisms, the health and weakness, malnutrition, listlessness, fatigue and weakness, appetite reduction, sleep disturbance and other manifestations are common, and the medical injection and medication are convenient for family use. Each illness takes a long time to recover and often recurs. Long-term development of physical and mental retardation and susceptibility to serious diseases. The deep cause is hypoimmunity or poor immunity. When the immune function of the human body is disturbed, or the immune system is not sound, the following problems are repeated: common cold recurrent attacks, tonsillitis recurrent attacks, asthma recurrent attacks, bronchitis recurrent attacks, pneumonia recurrent attacks, diarrhea recurrent attacks, so tens of millions of people cannot see. Therefore, the human beings have epidemic prevention capability against various viruses and bacteria, and create healthy bodies, and most importantly, the human beings strengthen the natural immunity and the natural cure capability for various diseases, so that the hormone physiological effect is vigorous.
There is a close relationship between nutritional foods and the immune system, and human feeding directly affects the normal operation of the immune system. The research shows that the organism can enhance the immunity of cells by taking the nutritional supplement, ensure the normal functions of immune systems such as tissues, organs and the like, thereby enhancing the immunity of human bodies.
However, foods or health care medicines which can effectively improve immunity are declared on the market at present, the effects are not ideal, and even some have side effects on the body.
Therefore, how to provide a health food with good effect, no side effect and immunity improvement is a problem to be solved by the person skilled in the art.
Disclosure of Invention
Accordingly, the present invention is directed to a health food for enhancing immunity and a preparation method thereof, which solve the shortcomings of the prior art.
In order to achieve the above purpose, the present invention adopts the following technical scheme:
a health food for improving immunity comprises the following raw materials in parts by weight: 50-70 parts of isolated soybean protein, 15-25 parts of cereal powder, 15-25 parts of fruit powder, 15-25 parts of vegetable powder, 10-20 parts of barley green, 1-5 parts of carrageenan selenide, 0.1-0.3 part of probiotics and 0.1-0.3 part of prebiotics.
Preferably, it is: 60 parts of soybean protein isolate, 20 parts of cereal powder, 20 parts of fruit powder, 20 parts of vegetable powder, 15 parts of barley green, 4 parts of selenized carrageenan, 0.2 part of probiotics and 0.2 part of prebiotics.
In the invention, the following components are added:
the isolated soy protein is prepared by leaching soybean meal (with oil and water-soluble non-protein components removed) in an alkaline solution at low temperature, precipitating, washing, and drying to obtain a protein powder with a protein content of greater than 90%, the structure and properties of which substantially replace pure soy protein. The soybean isolated protein has about 20 kinds of amino acids, contains essential amino acids of human body, is rich in nutrition, does not contain cholesterol, and is one of a few varieties of substitutable animal proteins in plant proteins. The isolated soy protein powder is a perfect quality protein supplement for both vegetarian and average people. For the weight-losing people who need diet with low calories, the soybean protein isolate replaces part of protein in the diet, so that not only is the intake of cholesterol and saturated fat reduced, but also the balance of nutrition intake is achieved. The isolated soy protein can prevent calcium loss in urine, promote bone health, and reduce osteoporosis. Studies have shown that the daily administration of 25g of soy protein isolate is effective in reducing the levels of total cholesterol and low density lipoprotein cholesterol in the human blood, thereby reducing the risk of heart disease. In addition, the soybean protein isolate powder removes the original trypsin inhibitor of the nutrition inhibitor in the soybean, and does not produce untoward reactions such as dyspepsia, flatulence and the like.
The barley green is prepared from tender leaves of barley with growth period of 60-90 days and length of 25-35cm by breaking cell wall, collecting juice, and drying to obtain green powder at surface reaction temperature of 45deg.C. The barley green contains a plurality of flavonoid substances, so that the barley green has certain effects of regulating blood fat, resisting fatigue, resisting oxidation and regulating immunity. In addition, research shows that the barley green has the function of reducing uric acid of patients suffering from hyperuricemia to a certain extent.
The selenized carrageenan is off-white, light yellow to turquoise powder, has little seaweed fishy smell, and forms yellow clear solution in water. The selenized carrageenan belongs to selenium polysaccharide, and has better bioavailability and physiological gain effect than inorganic selenide as organic selenide. The seleno carrageenan can be used as a non-specific stimulus factor of an immune system, stimulates humoral immunity and cellular immune system, stimulates immunoglobulin and antibody production, enhances the immune function of an organism, and is beneficial to improving the immunity of the organism, for example, under the condition that the seleno carrageenan is sufficient, hepatitis viruses which invade the liver are finally eliminated by 90% of the immune function of the liver. Meanwhile, the seleno carrageenan reduces toxic peroxide into harmless substances through the antioxidation effect of glutathione peroxidase, accelerates the decomposition of lipid peroxide, protects the structural integrity of liver cells and repairs damaged parts. In addition, the seleno-carrageenan cooperates with the drug treatment, can reduce the side effect of the drug and enhance the curative effect, for example, when the seleno-carrageenan is used together with an anticancer drug, the seleno-carrageenan can obviously inhibit the growth and proliferation of cancer cells, and the effect is obviously higher than that of single drug administration, and the synergistic or additive effect is suitable for long-term treatment of patients and has profound practical significance for clinical application.
Further, the cereal flour is at least one of rice flour, barley flour and oat flour.
The rice flour has the beneficial effects that the rice flour contains about 75% of carbohydrate, 7% -8% of protein, 1.3% -1.8% of fat, and contains abundant B vitamins and the like. The carbohydrate in the rice flour is mainly starch, the protein is mainly glutelin, and the protein is secondly sericin and globulin, the biological value and the amino acid composition ratio of the protein are higher than those of cereal crops such as wheat, barley, millet, corn and the like, and the digestibility is 66.8-83.1%, which is also one of cereal proteins.
Barley flour is a byproduct of the cutting and polishing process of annual herb barley kernels of the genus barley of the family gramineae, contains 55% -65% starch, and is one of the cheapest sources of starch.
Oat flour is prepared from oat, which is highly refined, has high nutritive value, is rich in protein, unsaturated fatty acid, mineral substances and various vitamins, and also contains rich beta-glucan. The fatty acid composition in oat is mainly unsaturated fatty acid, wherein linoleic acid accounts for 38% -52% of the total fatty acid, and has obvious blood lipid reducing effect. The protein composition in oat flour is relatively balanced, the content of various essential amino acids is higher than or close to the standard mode value of amino acids issued by the world health organization, and the lysine content is extremely rich. Beta-glucan in oat flour is a water-soluble dietary fiber, and researches show that the glucan has various physiological functions of reducing blood sugar, blood fat and the like. Therefore, oat flour not only has higher nutritional value, but also has certain health care value.
Further, the fruit powder is apple powder, banana powder and orange powder.
The apple powder is a powdery substance obtained by refining and processing apples, contains proteins, calcium, phosphorus, iron, zinc, potassium, magnesium, sulfur, carotene and the like, and has the advantages of relaxing bowel, delaying aging, protecting respiratory epithelium and improving immunity.
The banana powder is health food prepared by processing fresh banana by advanced technology, grinding into powder, preprocessing, mixing, checking and packaging according to a certain proportion, and has the effects of reducing blood pressure, aiding digestion and the like.
The citrus fruit contains abundant vitamins, carotenoid, citric acid and other various nutrient substances, and has the health care and nourishing effects of moistening lung, relieving cough, maintaining beauty, keeping young, eliminating fatigue and the like. The citrus is rich in microelements such as potassium, phosphorus, calcium, magnesium and the like, so that the citrus can be properly eaten to reduce cholesterol, help balance beneficial intestinal bacteria, effectively prevent arteriosclerosis, reduce risks of cardiovascular and cerebrovascular diseases, obesity and diabetes, and is particularly suitable for middle-aged and elderly people.
Further, the vegetable powder is at least one of cabbage powder, spinach powder and celery powder.
The further technical proposal has the beneficial effects that the cabbage is a brassica plant of the cruciferae, has rich nutrition, contains a great amount of vitamins A, B, C, D, K and the like and various mineral substances, especially vitamin K, vitamin D, calcium element and the like, are essential substances for promoting the development and bone growth of children and preventing the bone of the old from loosening, and the thioglucoside contained in the cabbage is a main ingredient for enhancing the immunity and resisting cancer.
Spinach is a herb green leaf vegetable belonging to the genus herba Spinaciae of the family Chenopodiaceae, and has fresh, sweet and soft taste, and contains higher proteins, vitamins, carotene, iron and other nutrient substances, and chromium and insulin-like substances contained in the leaf can keep the blood sugar of a human body stable, and has the function of diet therapy. Especially, the carotene contained in spinach is transformed into vitamin A in human body, which can maintain normal vision and the health of epithelial cells, increase the capability of preventing infectious diseases and promote the growth and development of children.
Celery is a biennial or perennial herb of Apium of Umbelliferae, and modern researches show that celery contains organic acid, apigenin and volatile oil, and has effects of reducing blood lipid (total cholesterol, low density lipoprotein cholesterol, triglyceride); can also inhibit vascular smooth muscle proliferation and prevent arteriosclerosis; has effects in inhibiting growth of cancer cells such as prostate cancer, breast cancer and thyroid cancer, inducing apoptosis, and inhibiting tumor angiogenesis; has strong inhibiting effect on bacteria such as enterobacter aerogenes, pseudomonas aeruginosa and the like.
Further, the probiotics are at least one of bifidobacterium lactis, bifidobacterium longum and lactobacillus rhamnosus; the prebiotic is at least one of fructo-oligosaccharide, spirulina and Coriolus versicolor polysaccharide.
The beneficial effects of the adoption of the further technical scheme are that probiotics and prebiotics are reasonably matched, the effects of the probiotics and the prebiotics are exerted to the greatest extent, the intestinal flora is effectively regulated, meanwhile, related diseases such as hyperglycemia and hyperlipidemia can be effectively prevented, the immunity of a human body is improved, and the beneficial effects are wider for applicable people.
A preparation method of a health food for improving immunity specifically comprises the following steps:
(1) Weighing the raw materials according to the weight parts of the health food for improving immunity;
(2) Mixing the above materials, stirring, and sieving to obtain health food for enhancing immunity.
Further, in the step (2), the rotation speed of the mixing and stirring is 100-200r/min, and the time is 20-40min.
Further, in the step (2), the number of the sieved mesh is 80 mesh, 100 mesh or 120 mesh.
Compared with the prior art, the invention has the following beneficial effects:
1. the health food has comprehensive nutrient substances, is rich in various vitamins, amino acids, minerals and trace elements, balances and reasonably generates probiotics and prebiotics, is a pure plant, high-protein and low-fat health food, is beneficial to improving the immunity of organisms, and has good effect and no side effect.
2. The health food has no obvious influence on the weight of body, spleen and thymus immune organs, which shows that the health food can enhance the immunity of organisms through the double functions of enhancing the cellular immunity and humoral immunity of the organisms, and has very important functions of ensuring the health of the organisms and preventing the occurrence and development of diseases.
3. The health food has good stability, fluidity and palatability, can be quickly dissolved in aqueous solution after being brewed, and forms uniform milky solution.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely, and it is apparent that the described embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
The health food for improving immunity comprises the following raw materials in parts by weight: 50kg of soybean protein isolate, 15kg of rice flour, 15kg of apple powder, 15kg of cabbage powder, 10kg of barley green, 1kg of carrageenan selenide, 0.1kg of bifidobacterium lactis and 0.1kg of fructooligosaccharides;
the preparation method of the health food for improving immunity specifically comprises the following steps:
(1) Weighing the raw materials according to the weight parts of the health food for improving immunity;
(2) Adding the raw materials into a reaction kettle, mixing and stirring at a rotating speed of 100r/min for 40min, and sieving with a 80-mesh sieve to obtain the health food for improving immunity.
Example 2
The health food for improving immunity comprises the following raw materials in parts by weight: 60kg of isolated soy protein, 20kg of barley flour, 20kg of banana flour, 20kg of spinach flour, 15kg of barley green, 4kg of carrageenan selenide, 0.2kg of bifidobacterium longum and 0.2kg of spirulina;
the preparation method of the health food for improving immunity specifically comprises the following steps:
(1) Weighing the raw materials according to the weight parts of the health food for improving immunity;
(2) Adding the raw materials into a reaction kettle, mixing and stirring for 30min at a rotating speed of 150r/min, and sieving with a 100-mesh sieve to obtain the health food for improving immunity.
Example 3
The health food for improving immunity comprises the following raw materials in parts by weight: 70kg of soybean protein isolate, 25kg of oat flour, 25kg of orange powder, 25kg of celery powder, 20kg of barley green, 5kg of carrageenan selenide, 0.3kg of lactobacillus rhamnosus and 0.3kg of coriolus versicolor polysaccharide;
the preparation method of the health food for improving immunity specifically comprises the following steps:
(1) Weighing the raw materials according to the weight parts of the health food for improving immunity;
(2) Adding the raw materials into a reaction kettle, mixing and stirring for 20min at a rotating speed of 200r/min, and sieving with a 120-mesh sieve to obtain the health food for improving immunity.
Performance testing
30 volunteers with symptoms of weak constitution, malnutrition, listlessness, fatigue weakness, appetite reduction, sleep disorder and the like and with hypoimmunity are selected, the average number of the volunteers is divided into 3 groups, 10 people in each group are respectively taken with the health food prepared in the embodiment 1-3 of the invention, 5g of the health food is taken with water each time, and each time is taken in the morning and evening.
After 1 month, the symptoms of each volunteer were observed, the number of ineffective persons, the number of effective persons and the number of effective persons of each group of volunteers were counted, and the effective rates of each group were calculated, respectively. The results are shown in Table 1.
Wherein, it is invalid: the symptom of hypoimmunity is not basically disappeared;
the effects are as follows: the symptom of hypoimmunity is basically disappeared;
the effect is shown: the symptom of hypoimmunity completely disappears;
effective rate= (number of onset + number of onset)/total number of people x 100%.
Table 1 examples 1-3 results of tests for improving immunity of health foods
Health food Headcount/person Invalid people/person Number of persons/person who takes effect Number of people/person with obvious effect Effective rate/%
Example 1 10 1 2 7 90
Example 2 10 0 2 8 100
Example 3 10 1 1 8 90
As shown in Table 1, the effective rate of the health food prepared in examples 1-3 of the present invention for enhancing immunity is as high as 90% or more. Among them, example 2 is the best example, and the effective rate is 100%.
The experiment shows that the health food has comprehensive nutrient substances, is rich in multiple vitamins, amino acids, minerals and microelements, is balanced and reasonable in probiotics and prebiotics, is a pure plant, high-protein and low-fat health food, is beneficial to improving the immunity of organisms, and has good effect and no side effect.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims (10)

1. The health food for improving immunity is characterized by comprising the following raw materials in parts by weight: 50-70 parts of isolated soybean protein, 15-25 parts of cereal powder, 15-25 parts of fruit powder, 15-25 parts of vegetable powder, 10-20 parts of barley green, 1-5 parts of carrageenan selenide, 0.1-0.3 part of probiotics and 0.1-0.3 part of prebiotics.
2. The health food for improving immunity is characterized by comprising the following raw materials in parts by weight: 60 parts of soybean protein isolate, 20 parts of cereal powder, 20 parts of fruit powder, 20 parts of vegetable powder, 15 parts of barley green, 4 parts of selenized carrageenan, 0.2 part of probiotics and 0.2 part of prebiotics.
3. The health food for enhancing immunity as claimed in claim 1 or 2, wherein said cereal flour is at least one of rice flour, barley flour and oat flour.
4. The health food for enhancing immunity as claimed in claim 1 or 2, wherein said fruit powder is apple powder, banana powder and orange powder.
5. The health food for enhancing immunity according to claim 1 or 2, wherein said vegetable powder is at least one of cabbage powder, spinach powder and celery powder.
6. The health food for enhancing immunity according to claim 1 or 2, wherein said probiotic is at least one of bifidobacterium lactis, bifidobacterium longum and lactobacillus rhamnosus.
7. The health food for enhancing immunity according to claim 1 or 2, wherein said prebiotic is at least one of fructo-oligosaccharide, spirulina and coriolus versicolor polysaccharide.
8. The preparation method of the health food for improving immunity is characterized by comprising the following steps of:
(1) Weighing the raw materials according to the weight parts of the health food for improving immunity of any one of claims 1 to 7;
(2) Mixing the raw materials, stirring, and sieving to obtain the health food for improving immunity.
9. The method for preparing a health food for enhancing immunity according to claim 8, wherein in the step (2), the rotation speed of the mixing and stirring is 100-200r/min for 20-40min.
10. The method for producing a health food for enhancing immunity as claimed in claim 8, wherein in the step (2), the number of the sieved mesh is 80 mesh, 100 mesh or 120 mesh.
CN202310263757.9A 2023-03-18 2023-03-18 Health food for improving immunity and preparation method thereof Pending CN116458633A (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103494203A (en) * 2013-10-18 2014-01-08 济南老来寿生物股份有限公司 Healthcare food with immunity boosting function
CN108450937A (en) * 2017-02-17 2018-08-28 广州每日膳道生物科技有限公司 A kind of weight losing meal-replacing powder and preparation method thereof of nourishing the stomach and strengthen immunity
CN112385843A (en) * 2019-08-16 2021-02-23 华润圣海健康科技有限公司 Balanced nutrition powder containing composite prebiotics and preparation method thereof
CN113925170A (en) * 2021-09-26 2022-01-14 南昌大学 Bean-based formula powder with anti-fatigue and immunity-improving functions and preparation method thereof
CN114468284A (en) * 2022-04-02 2022-05-13 北京中科生仪科技有限公司 Composition for losing weight and enhancing immunity, meal replacement powder and preparation process
CN114794485A (en) * 2022-03-28 2022-07-29 上海启立生物科技有限公司 A nutritional product for integrally regulating intestinal tract and immune health
CN115005368A (en) * 2022-07-07 2022-09-06 完美（广东）日用品有限公司 Research and preparation method of plant starch composition with immunity enhancing function

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103494203A (en) * 2013-10-18 2014-01-08 济南老来寿生物股份有限公司 Healthcare food with immunity boosting function
CN108450937A (en) * 2017-02-17 2018-08-28 广州每日膳道生物科技有限公司 A kind of weight losing meal-replacing powder and preparation method thereof of nourishing the stomach and strengthen immunity
CN112385843A (en) * 2019-08-16 2021-02-23 华润圣海健康科技有限公司 Balanced nutrition powder containing composite prebiotics and preparation method thereof
CN113925170A (en) * 2021-09-26 2022-01-14 南昌大学 Bean-based formula powder with anti-fatigue and immunity-improving functions and preparation method thereof
CN114794485A (en) * 2022-03-28 2022-07-29 上海启立生物科技有限公司 A nutritional product for integrally regulating intestinal tract and immune health
CN114468284A (en) * 2022-04-02 2022-05-13 北京中科生仪科技有限公司 Composition for losing weight and enhancing immunity, meal replacement powder and preparation process
CN115005368A (en) * 2022-07-07 2022-09-06 完美（广东）日用品有限公司 Research and preparation method of plant starch composition with immunity enhancing function

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