3results about How to "Lower calorie value" patented technology

The secondary gunpowder starter comprises a main shell and a spray pipe seat, the main shell and the spray pipe seat are connected through a flange structure, and a combustion chamber is formed in the main shell and the spray pipe seat; the flange structure comprises a first flange arranged on the end face of the main shell and a second flange arranged on the end face of the spray pipe base, and the first flange and the second flange are fixed through fastening bolts. The increase of the internal temperature of the gunpowder starter is controlled through the modes that water in the annular cavity of the spray pipe seat is vaporized to take away heat and radiative heat transfer is carried out between the main shell and the flange structure of the spray pipe seat. The technical problem that high-temperature and high-pressure fuel gas cannot be isolated, so that a secondary gunpowder starter burns earlier than a preset time in the first starting and working process of a liquid rocket engine is solved, and the technical problems that in an existing secondary starting gunpowder starter, a heat insulation structure is complex in manufacturing and mounting process, the falling probability is high, and the service life is long are solved. And the starter is high in cost and low in reliability.

This invention provides a compound prebiotic concentrate for enhancing the performance of fast-moving consumer goods (FMCG) food, its preparation method, and its application, belonging to the field of prebiotic technology. The compound prebiotic concentrate for enhancing the performance of FMCG food comprises the following components in parts by weight: 10-20 parts fructooligosaccharides, 15-25 parts isomaltooligosaccharides, 10-20 parts galactooligosaccharides, 4-10 parts synergistic agents, and 10-20 parts water. This prebiotic concentrate promotes intestinal health, stabilizes blood sugar levels, reduces the risk of diabetes and colorectal cancer, and when added to food, has anti-weight-gain effects, improves the body's absorption of minerals such as calcium and magnesium, enhances the body's immune response, reduces the risk of infection and inflammation, and alleviates digestive problems such as constipation and diarrhea.

The invention relates to the technical field of food processing, traditional instant noodles often contain high calorie and grease and are not beneficial to health after being eaten for a long time, some low-calorie instant noodle products exist in the market, but most of the products achieve low calorie by reducing the grease content or adding some low-calorie ingredients. However, the methods often influence the taste and quality of instant noodles and are difficult to accept by consumers, and in order to solve the technical problems, the invention discloses the novel low-calorie canna edulis and siraitia grosvenorii instant noodles which are prepared by selecting wheat flour, siraitia grosvenorii extract, a thickening agent and canna edulis powder as raw materials. The instant noodles prepared through processing have the advantages of being rich in nutrition, low in heat and the like. The specific processing and preparing steps include raw material preparing, dough kneading, curing, composite rolling, shredding and forming, cooking, quantitative cutting, hot air drying, air cooling and packaging.