2results about How to "Natural raw materials" patented technology

This invention relates to a blueberry lutein ester hawthorn cookie with a protective effect on vision and its preparation method. The raw material composition is as follows: 100-180 parts flour, 20-80 parts palm oil, 20-80 parts maltitol, 1-30 parts roasted wheat bran, 1-15 parts soybean dietary fiber, 1-10 parts polydextrose, 1-20 parts blueberry powder, 1-20 parts hawthorn powder, 1-20 parts leavening agent, 0.1-6 parts flavoring agent, 0.1-3 parts disodium dihydrogen pyrophosphate, 0.1-3 parts phospholipids, 1-5 parts lutein ester, 0.001-1 part water-soluble β-carotene, 0.1-4 parts blueberry flavoring, and 2-50 parts water. This cookie uses lutein ester, blueberry powder, and water-soluble β-carotene in a scientifically formulated ratio. After being absorbed by the human body, these three ingredients work synergistically to relieve eye fatigue and greatly enhance the protective effect on vision. It also has the advantages of good appearance and color, low calories, crispy and delicious taste, while being low in sugar, relieving eye fatigue, protecting the eyes, rich in dietary fiber, strengthening the spleen and aiding digestion, and maintaining normal intestinal function.

According to the chia seed and tea polyphenol compounded anti-drawing high-fiber rice noodles and the preparation method thereof, through synergistic compounding of chia seed powder and tea polyphenol, almost zero drawing of the rice noodles is achieved after extrusion, chia seed dietary fibers reduce the surface viscosity through competitive water absorption and physical barrier effects, and the rice noodles have a good anti-drawing effect. Tea polyphenol and amylose form a compound through the hydrophobic effect, so that the recrystallization of starch is fundamentally inhibited; the product synchronously realizes dietary fiber strengthening and antioxidant function upgrading, and meets the dual requirements of consumers on cleaning labels and healthy nutrition. A standardized twin-screw extrusion process is adopted, chia seed gel and tea polyphenol are uniformly dispersed and fully exert functional activity under temperature control in different temperature zones, and efficient, continuous and low-rejection-rate production of the high-fiber rice noodles is realized by combining a rapid cooling and shaping technology; according to the scheme, the raw materials are natural, the process adaptability is high, the industrial pain point can be solved without depending on chemical additives, and a new technical path is provided for industrial development of functional staple food.