Viscous powder with blood fat reducing function
A blood lipid-lowering and functional technology, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve problems such as poor health care products, lack of body functions, and increased blood lipids
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[0043] Example 1
[0044] A viscous powder with the function of lowering blood fat, including the following raw material components in parts by weight:
[0045] 10 parts glucose;
[0046] 13 servings of peanut kernel powder;
[0047] 21 parts of eggplant preparations;
[0048] 6 portions of gooseberry juice;
[0049] 10 servings of egg yolk juice;
[0050] 5 servings of rambutan juice
[0051] 3 parts of acetic acid;
[0052] 7 parts of pregelatinized starch;
[0053] 7 portions of fruit flavor;
[0054] 0.13 parts of sodium dehydroacetate;
[0055] 0.01 part of food coloring;
[0056] 7 parts of Lizao extract.
[0057] The peanut kernel powder is made by crushing 150 parts by weight of peanut kernels, then adding water at 55°C and 1 part by weight of edible baking soda and stirring into a paste, drying and crushing at 80°C, and adding again Stir the water at 55°C until it becomes a paste, dry it at 80°C, crush it, and pass through a 270 mesh sieve.
[0058] The eggplant preform is 250 parts by ...
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[0068] Example 2
[0069] A viscous powder with the function of lowering blood fat, including the following raw material components in parts by weight:
[0070] 13 parts glucose;
[0071] 17 servings of peanut flour;
[0072] 25 parts of eggplant preparation;
[0073] 11 portions of gooseberry juice;
[0074] 13 portions of egg yolk juice;
[0075] 8 servings of rambutan juice;
[0076] 5 parts of acetic acid;
[0077] 15 parts of pregelatinized starch;
[0078] 8 pieces of fruit flavor;
[0079] 0.19 parts of sodium dehydroacetate;
[0080] 0.15 portion of food coloring;
[0081] 11 parts of Lizao extract.
[0082] Other conditions are the same as in Example 1.
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