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Functional food for improving memory and its preparation method

A functional food and memory technology, applied in food preparation, food science, application, etc., can solve problems such as adverse effects and single nutritional ingredients, and achieve the effects of slowing down neurasthenia, relaxing tension, and improving brain function

Inactive Publication Date: 2014-04-23
威海纽麦斯保健品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the technical problem that existing functional foods have single nutritional components and additives are likely to have adverse effects on the human body, and provide a functional food with reasonable formula, multiple nutritional components, no additives, and improved memory

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A brand-new functional food with improved memory is prepared according to the following steps: 30kg of almonds, 20kg of walnuts, 25kg of barley, 24kg of soybeans, 25kg of oats, and 26kg of pine nuts.

[0026] Grind almonds, walnuts, barley, soybeans, oats, and pine nuts into 90-mesh powder with an electric stone mill, mix them evenly according to the proportion, and process them with ultrafine grinding equipment (produced by Jinan Delun Machinery Equipment Co., Ltd., model XDW-F100) It is made into 300 mesh powder, the superfine pulverization temperature is controlled at 7 degrees, and the pulverization center particle size of each raw material is controlled below 10um.

[0027] Put the ultra-finely pulverized raw materials into the mixing tank in proportion, add water with 25% of the total weight of the raw materials and stir for 30 minutes, stir well and roll into a thickness of 4mm with rolling equipment, and bake at 100 degrees. .

Embodiment 2

[0029] A brand-new functional food with improved memory is prepared according to the following steps: 22kg of almonds, 18kg of walnuts, 18kg of barley, 26kg of soybeans, 22kg of oats, and 18kg of pine nuts. Its preparation method is with embodiment 1.

[0030] Grind almonds, walnuts, barley, soybeans, oats, and pine nuts into 80-mesh powder with an electric stone mill, mix them evenly according to the proportion, and process them with ultrafine grinding equipment (produced by Jinan Delun Machinery Equipment Co., Ltd., model XDW-F100) It is made into 270 mesh powder, the superfine pulverization temperature is controlled at 10 degrees, and the pulverization center particle size of each raw material is controlled below 10um.

[0031] Stir the ultra-finely pulverized raw materials with 30% water of the total weight of each raw material for 30 minutes, and after fully stirring evenly, use rolling equipment to roll into a thickness of 6 mm, and bake at 110 degrees.

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PUM

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Abstract

The invention discloses a functional food for improving memory. The functional food is made of the following ingredients by weight: 10-40 parts of almonds, 10-30 parts of walnuts, 10-50 parts of barley, 10-30 parts of soybeans, 10-40 parts of oats, and 10-30 parts of pine nuts.

Description

technical field [0001] The invention relates to a food, in particular to a food with the function of improving memory and a preparation method thereof. Background technique [0002] With the rapid development of my country's national economy and the continuous improvement of people's living standards, people's requirements for food nutrition are also getting higher and higher. At present, in the current international and domestic food markets, manufacturers generally use nutritional fortifiers in order to improve the nutritional value and efficacy of food. There are a variety of functional foods sold in the food market, most of which use a single variety as the main raw material. During the processing and manufacturing process, various additives are added, such as: preservatives, flavoring agents, dispersants, Thickener etc. [0003] The above-mentioned foods not only have a single nutritional component, but also add various additives in the process of processing, which wi...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L1/36A23L1/10A23L1/20A23L33/00A23L7/10A23L11/00A23L25/00
CPCA23L25/30A23L7/198A23L11/05A23L33/00A23V2002/00
Inventor 蔡晓东邹晓飞
Owner 威海纽麦斯保健品有限责任公司
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