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 par...