Production method of nutritional lozenges capable of preventing memory deterioration

• Main Author: CHE HONGZE
• Format: Patent
• Language: Chinese; English
• Published: 17.04.2018
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES; 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 relates to the field of nutritional products, in particular to a production method of nutritional lozenges capable of preventing memory deterioration. The nutritional lozenges comprise,by weight, 120-150 parts of sunflower seed mixture, 56-66 parts of vegetable mixture, 71-92 parts of melon-fruit mixture, 5-15 parts of syrup-glucose syrup mixture and 1-2 parts of auxiliary materials, wherein the sunflower seed mixture comprises, by weight, 12-15 parts of sunflower seeds, 4-9 parts of walnut kernels and 5-6 parts of pistachio nuts; the vegetable mixture comprises, by weight, 55-57 parts of tomatoes and 15-17 parts of spinach. The nutritional lozenges can promote human body heat energy metabolism, reduce the generation of pyruvic acid, reduce the incidence rate of neurogenic inflammation, protect the health of the brain, nerves and heart, reduce nerve conduction disturbance and prevent the memory deterioration. 本发明涉及营养品领域，具体的说，是种具有预防记忆力衰退功能的营养含片的制备方法，按重量份包括以下组分：葵花籽仁混合料120份到150份，蔬菜混合料56份到66份，瓜果混合料7