Making method of functional food containing camellia nitidissima, spirulina and fructo-oligosaccharide

• Main Authors: HUANG YAOCAN, WANG FENG
• Format: Patent
• Language: Chinese; English
• Published: 17.11.2017
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a making method of a functional food containing camellia nitidissima, spirulina and fructo-oligosaccharide. The making method comprises the following steps of firstly, providing the components in parts by weight: 40 parts of camellia nitidissima, 18 parts of spirulina, 15 parts of fructo-oligosaccharide, 50 parts of nonfat dry milk powder, 5 parts of maltitol, 6 parts of soluble dietary fibers, 2 parts of haws, 2 parts of cinnamon, 3 parts of bitter gourds, 3 parts of spinach, 2 parts of radishes, 3 parts of celery, 4 parts of coix seeds, 3 parts of white funguses, 3 parts of Chinese yams, 3 parts of taros, 2 parts of lentil, 5 parts of sulfur-containing amino acids, 15 parts of a pharmaceutically-acceptable excipient, 3 parts of vitamin C, and 5 parts of propolis, and then preparing the functional food. In the making process of the functional food, ultrasonic waves, alcohol extraction and leaching are combined, so that effective components including total flavonoids, tea polyphenols a