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Noodle for improving teenager eyesight and making method thereof

A technology for teenagers and eyesight, which is applied to the functions of food ingredients, food science, and applications. It can solve the problems of not being able to protect the eyesight of teenagers, lack of scientificity, precision, and simple matching of raw materials, so as to eliminate eye tension and maintain Dark adaptation ability, the effect of relieving visual fatigue

Inactive Publication Date: 2018-09-28
FOSHAN RIKEWEI FOOD TECH RES INST GENERAL PARTNER
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally speaking, although the noodles prepared by the existing noodle preparation technology with the effect of protecting eyesight have a certain effect of improving eyesight, the raw material matching method is simple, the function is single, and the pertinence and raw material composition of the growth and development of adolescents are lacking. The scientificity and accuracy of the allocation ratio cannot achieve the remarkable effect of protecting the eyesight of young people and preventing the occurrence of myopia in young people

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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  • Noodle for improving teenager eyesight and making method thereof
  • Noodle for improving teenager eyesight and making method thereof
  • Noodle for improving teenager eyesight and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026]A kind of noodles for improving the eyesight of teenagers, which consists of the following parts by weight: 25 parts of tomato juice, 10 parts of yam powder, 10 parts of skimmed milk powder, 5 parts of potato starch, 0.4 part of soybean lecithin, 8 parts of cassia seeds, 5 parts of wolfberry, and mulberry leaves 3 parts, 1 part of lutein, 1 part of calcium gluconate, 0.5 part of zinc gluconate, 0.2 part of compound phosphate, 0.5 part of table salt, 1 part of edible alkali, and up to 100 parts of flour.

[0027] The preparation method of the calcium gluconate is as follows: a. Take the eggshell and rinse it with clear water, put it into a 35°C constant temperature box to dry, pulverize, then add clear water to soak for 1h, filter, take the filter residue and put it in a drying oven at 110°C Dry it, then place it in a box-type resistance furnace and calcinate at 1000°C for 1 hour to obtain calcium oxide; b. Take 3g of calcium oxide and grind it finely, add 4ml of distilled...

Embodiment 2

[0036] A kind of noodles for improving the eyesight of teenagers, which consists of the following parts by weight: 30 parts of tomato juice, 5 parts of yam powder, 15 parts of skimmed milk powder, 3 parts of potato starch, 0.6 part of soybean lecithin, 5 parts of cassia seeds, 10 parts of wolfberry, mulberry leaves 2 parts, 2 parts of lutein, 0.5 parts of calcium gluconate, 1 part of zinc gluconate, 0.1 part of compound phosphate, 1 part of table salt, 0.5 part of edible alkali, and up to 100 parts of flour.

Embodiment 3

[0038] A kind of noodles for improving the vision of teenagers, which is composed of the following parts by weight: 27.5 parts of tomato juice, 7.5 parts of yam powder, 12.5 parts of skimmed milk powder, 4 parts of potato starch, 0.5 part of soybean lecithin, 6.5 parts of cassia seeds, 7.5 parts of wolfberry, mulberry leaves 2.5 parts, lutein 1.5 parts, calcium gluconate 0.75 parts, zinc gluconate 0.75 parts, compound phosphate 0.15 parts, salt 0.75 parts, edible alkali 0.75 parts, flour 26.85 parts.

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Abstract

The invention belongs to the field of health food, and discloses a noodle for improving teenager eyesight and a making method thereof. The noodle comprises the following components in parts by weight:25-30 parts of tomato juice, 5-10 parts of Chinese yam powder, 10-15 parts of skimmed milk powder, 3-5 parts of potato starch, 0.4-0.6 parts of soya lecithin, 5-8 parts of cassia seed, 5-10 parts ofwolfberry, 2-3 parts of mulberry leaf, 1-2 parts of xanthophyll, 0.5-1 part of calcium gluconate, 0.5-1 part of zinc gluconate, 0.1-0.2 parts of composite phosphate, 0.5-1 part of salt, 0.5-1 part ofedible alkali, and the balance of the flour, wherein the sum of the parts is 100. According to the invention, zinc gluconate, calcium gluconate and cassia seed are added for complex formulation, the prepared noodle aims at nutrition requirement rules for teenager growth, combines the pathological characteristic of myopia, adjusts the metabolism effect of the nutrients such as trace element and mineral matter in teenager body, enhances the scleral toughness, increases the retinal strength and enhances the resistivity to blue light, and can achieve the obvious effect for preventing teenager myopia.

Description

technical field [0001] The invention relates to the technical field of health food, in particular to noodles for improving the eyesight of teenagers and a preparation method thereof. Background technique [0002] Parents hope that their children will have eyes next year. Many parents expressed their concerns when seeing more and more children wearing glasses on the road. Among primary school students across the country, the rate of poor eyesight is 19.8%, and the rate of myopia is 14.9%. In addition to the burden of study and unscientific use of eyes, the decline of vision is also closely related to improper diet. With the continuous development of social economy, teenagers eat some fine food for a long time, the lack of trace elements in the body can not fully meet the needs of teenagers in the period of vigorous growth and development. Changes in osmotic pressure make the lens convex, increase the diopter, and cause myopia. In addition, teenagers like sweets more. Exces...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/10A23L33/105A23L33/165
CPCA23L7/109A23L33/10A23L33/105A23L33/165A23V2002/00A23V2200/30A23V2250/1578A23V2250/1642
Inventor 周关健
Owner FOSHAN RIKEWEI FOOD TECH RES INST GENERAL PARTNER
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