A blueberry lutein ester hawthorn cookie with vision-protective properties and its preparation method

Abstract

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.

Description

Technical Field

[0001] This invention relates to a blueberry lutein ester hawthorn cookie and its preparation method, which have nutritional characteristics such as relieving eye fatigue, protecting the eyes, being rich in dietary fiber, low in sugar, and promoting digestion. It belongs to the field of functional food technology. Background Technology

[0002] With the advancement of technology and the arrival of the information age, people are increasingly exposed to electronic devices such as mobile phones and computers, putting greater pressure on their eyes. Visual fatigue, including eye strain, dryness, tearing, photophobia, conjunctival congestion, and even decreased vision, is common. If left unchecked, this can lead to eye diseases such as myopia, strabismus, and astigmatism, and eye diseases have become prevalent among teenagers. Our eyes are vital organs and must be taken seriously; otherwise, they can have a significant impact on our lives.

[0003] Lutein has been proven to protect the retina and is considered a promising functional factor in food and pharmaceuticals. After being absorbed by the body, lutein is deposited in the central retina and selectively accumulates in the macula, acting like "sunglasses" to constantly protect the photoreceptor cells of the retina, playing an antioxidant role by filtering high-energy blue light and quenching free radicals. Many eye diseases are closely related to lutein deficiency. Lutein cannot be synthesized by the human body and must be obtained through diet. The raw material for lutein production is marigold flowers, where it exists in the form of lutein esters. During digestion and absorption, lutein esters are hydrolyzed into monomers, absorbed into the bloodstream, and reach the macula of the retina through blood circulation.

[0004] Blueberries are recognized by the World Health Organization as one of the most potent antioxidant fruits, earning them the title of "King of Berries." Blueberries contain a wealth of functional bioactive substances beneficial to human health, with anthocyanins and other flavonoids being the most prominent. Anthocyanins are known for their ability to combat vision loss, lower blood pressure, delay aging, fight cancer, improve memory, prevent cardiovascular disease, and lower blood lipids. Studies have found that anthocyanins in blueberries activate and promote the resynthesis of rhodopsin, improving vision. Furthermore, their methylated metabolites possess antioxidant and anti-malignant cell proliferation properties. Beta-carotene is converted into vitamin A in the body, crucial for vision. Vitamin A effectively removes free radicals generated by metabolic damage in the eye, alleviates eye fatigue symptoms, and prevents eye tissue damage, thus protecting vision. In addition, beta-carotene has antioxidant properties, promotes metabolism, protects the skin, and regulates immunity. Hawthorn has various health benefits; its rich organic acids and fiber promote gastrointestinal motility and enhance digestion.

[0005] Currently, products containing blueberry lutein esters commonly found in the market mainly include health supplements, pharmaceuticals, beverages, candies, and cakes; similar snack foods are not common. Therefore, this invention, based on practical considerations, has developed a blueberry lutein ester hawthorn cookie with more natural and healthy raw materials, greater convenience, and closer relevance to people's daily lives. Summary of the Invention

[0006] To address the shortcomings of existing technologies, this invention provides a blueberry lutein ester hawthorn cookie with vision-protective properties and its preparation method.

[0007] The technical solution of the present invention is as follows:

[0008] A type of blueberry lutein ester hawthorn cookie with vision-protective properties, comprising the following ingredients by weight: 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 phospholipid, 1-5 parts lutein ester, 0.001-1 part water-soluble β-carotene, 0.1-4 parts blueberry flavoring, and 2-50 parts water.

[0009] According to a preferred embodiment of the present invention, the blueberry lutein ester hawthorn cookie with vision-protective effect is composed of the following ingredients by weight: 120-160 parts flour, 45-50 parts palm oil, 45-50 parts maltitol, 8-12 parts roasted wheat bran, 4-8 parts soybean dietary fiber, 3-7 parts polydextrose, 5-15 parts blueberry powder, 5-15 parts hawthorn powder, 3-6 parts leavening agent, 0.4-1 part flavoring agent, 0.1-0.4 parts disodium dihydrogen pyrophosphate, 0.1-0.5 parts phospholipid, 2-3 parts lutein ester, 0.005-0.015 parts water-soluble β-carotene, 0.2-0.3 parts blueberry flavoring, and 15-20 parts water.

[0010] According to a preferred embodiment of the present invention, the seasoning is salt.

[0011] According to a preferred embodiment of the present invention, the leavening agent is a mixture of food-grade ammonium bicarbonate and food-grade sodium bicarbonate.

[0012] More preferably, the mass ratio of the food-grade ammonium bicarbonate to the food-grade sodium bicarbonate is 5:1.

[0013] According to a preferred embodiment of the present invention, both the blueberry powder and the hawthorn powder are in freeze-dried form.

[0014] According to a preferred embodiment of the present invention, the weight ratio of the roasted wheat bran, soybean dietary fiber, blueberry powder, and hawthorn powder is (8-12):(4-8):(1-3):(2-6); and the moisture content of the resulting blueberry lutein ester hawthorn cookie, which has a protective effect on vision, is 1-3% by weight.

[0015] The preparation method of the above-mentioned blueberry lutein ester hawthorn cookie with protective effect on vision includes the following steps:

[0016] (1) Weigh out flour, blueberry powder, hawthorn powder, soybean dietary fiber, polydextrose, lutein ester, disodium dihydrogen pyrophosphate and flavoring according to the proportion, stir and mix evenly to obtain mixture a; weigh out phospholipid and palm oil according to the proportion, stir until emulsification occurs to obtain mixture b;

[0017] (2) Add roasted wheat bran to mixture b and stir well; continue to add maltitol, blueberry flavoring, water-soluble β-carotene, leavening agent and water, and stir well; then add mixture a and stir well to obtain dough;

[0018] (3) The dough is rolled into shape using a roller forming machine, and then the shaped dough is fed into a far-infrared tunnel electric oven for baking for 5 to 8 minutes.

[0019] (4) Cool the baked dough to 25-40°C, package it, and you will get blueberry lutein ester hawthorn cookies that have a protective effect on eyesight.

[0020] According to a preferred embodiment of the present invention, in step (2), the stirring is carried out using a horizontal mixer at a stirring speed of 40-45 rpm.

[0021] According to a preferred embodiment of the present invention, in step (3), the far-infrared tunnel-type electric oven is 60 meters long and is divided into four temperature zones: fermentation, shaping, dehydration, and coloring. The parameters for zone one are: temperature 220-260℃ and baking time 1.25-2 minutes; the parameters for zone two are: temperature 240-280℃ and baking time 1.25-2 minutes; the parameters for zone three are: temperature 200-220℃ and baking time 1.25-2 minutes; and the parameters for zone four are: temperature 180-200℃ and baking time 1.25-2 minutes.

[0022] The beneficial effects of this invention are:

[0023] 1. This invention provides a blueberry lutein ester hawthorn cookie with vision-protective properties. It uses a scientifically formulated blend of lutein ester, blueberry powder, and water-soluble β-carotene. These three ingredients work synergistically after being absorbed by the body, relieving eye fatigue and significantly enhancing vision protection. Furthermore, maltitol and polydextrose are added to replace glucose, sucrose, and white sugar, allowing the body to obtain necessary nutrients without raising blood sugar levels. This makes it convenient for patients with blood sugar-related diseases and can effectively prevent tooth decay in adolescents. The presence of soybean dietary fiber and roasted wheat bran makes this product rich in dietary fiber, which, with long-term consumption, helps maintain a balanced gut microbiota and promotes overall health. Additionally, hawthorn powder promotes digestion and comprehensive nutrient absorption. Overall, this product meets the health standards of eye protection, high dietary fiber content, low sugar, and nutritional value.

[0024] 2. The blueberry lutein ester hawthorn cookies provided by this invention have a good appearance and color, are low in calories, crisp and delicious. They also have the advantages of being low in sugar, relieving eye fatigue, protecting the eyes, being rich in dietary fiber, strengthening the spleen and aiding digestion, and maintaining normal intestinal function. They are convenient to eat, suitable for all ages, and are a rare snack food that protects eyesight.

[0025] 3. The baking temperature of the blueberry lutein ester hawthorn cookies provided by this invention is strictly limited, and the moisture content does not exceed 3% by weight. This results in nutritious cookies with uniform color, a crisp and non-sticky texture, distinct layers, and resistance to spoilage. Furthermore, the preparation process of this invention is simple, easy to operate, produces stable products, and is convenient to store, making it suitable for large-scale industrial production and possessing good market prospects.

[0026] 4. Compared with common lutein ester beverages, gel candies, and pharmaceutical compositions, this invention fully considers the characteristics of lutein esters and β-carotene, and innovatively applies them to snack foods. The unique feature of this invention is that it also uses a large amount of natural blueberry powder (≥1.3%) and natural hawthorn powder (≥1.7%). After absorption, the nutrients in the blueberry powder can synergistically enhance the vision protection effect with lutein esters and β-carotene; the hawthorn powder, supplemented with dietary fiber, can enhance gastrointestinal function and promote the absorption of lutein esters, β-carotene, and related nutrients in the blueberry powder. Furthermore, the product of this invention has many advantages such as low sugar and high dietary fiber content. The ingredients used in this invention, after absorption, can form a perfect synergistic and mutually reinforcing effect. The raw materials used in this invention are more natural, the nutrition is more comprehensive, the product is healthier, it is more convenient to consume, and it has a wider target audience, making it a truly healthy food that meets the characteristics of modern society. Detailed Implementation

[0027] The technical solution of the present invention will be further described below with reference to the embodiments, but the scope of protection of the present invention is not limited thereto. Unless otherwise specified, the materials involved in the embodiments are all commercially available products; unless otherwise specified, the experimental operations involved in the embodiments are all conventional operations in the art.

[0028] Example 1

[0029] A type of blueberry lutein ester hawthorn cookie with vision-protective properties is composed of the following ingredients by weight: 150 parts flour, 45 parts palm oil, 45 parts maltitol, 8 parts roasted wheat bran, 4 parts soybean dietary fiber, 3 parts polydextrose, 1 part blueberry powder, 2 parts hawthorn powder, 3 parts edible ammonium bicarbonate, 0.6 parts edible sodium bicarbonate, 0.4 parts edible salt, 0.2 parts disodium dihydrogen pyrophosphate, 0.2 parts phospholipids, 1 part lutein ester, 0.01 parts water-soluble β-carotene, 0.3 parts blueberry flavoring, and 15 parts water.

[0030] The preparation steps are as follows:

[0031] (1) Weigh out flour, blueberry powder, hawthorn powder, soybean dietary fiber, polydextrose, lutein ester, disodium dihydrogen pyrophosphate and flavoring according to the proportion, stir and mix evenly to obtain mixture a; weigh out phospholipid and palm oil according to the proportion, stir until emulsification occurs to obtain mixture b;

[0032] (2) Add roasted wheat bran to mixture b and stir well; continue to add maltitol, blueberry flavoring, water-soluble β-carotene, leavening agent and water, and stir well; then add mixture a and stir well to obtain dough;

[0033] (3) The dough is rolled into shape using a roller forming machine, and then the shaped dough is fed into a far-infrared tunnel electric oven for baking for 5 to 8 minutes.

[0034] (4) Cool the baked dough to 25-40°C, package it, and you will get blueberry lutein ester hawthorn cookies that have a protective effect on eyesight.

[0035] (3) The dough is rolled into shape using a roller forming machine, and then the shaped dough is conveyed into a far-infrared tunnel electric oven via a conveyor belt. The baking time is about 8 minutes, until the upper surface of the dough is golden yellow and the lower surface is light brownish-red. The far-infrared tunnel electric oven is 60 meters long and is divided into four temperature zones: fermentation, shaping, dehydration and coloring. The parameters for zone 1 are 220-260℃ and 1.25-2.0 minutes; the parameters for zone 2 are 240-280℃ and 1.25-2.0 minutes; the parameters for zone 3 are 200-220℃ and 1.25-2.0 minutes; and the parameters for zone 4 are 180-200℃ and 1.25-2.0 minutes.

[0036] (4) Cool the baked dough to 40°C and package it to obtain the finished product, with a specification of 20g / pack.

[0037] Example 2

[0038] A blueberry lutein ester hawthorn cookie with vision-protective properties is composed of the following ingredients by weight: 150 parts flour, 48 parts palm oil, 48 parts maltitol, 10 parts roasted wheat bran, 6 parts soybean dietary fiber, 5 parts polydextrose, 3 parts blueberry powder, 4 parts hawthorn powder, 4 parts edible ammonium bicarbonate, 0.8 parts edible sodium bicarbonate, 0.6 parts edible salt, 0.2 parts disodium dihydrogen pyrophosphate, 0.3 parts phospholipid, 3 parts lutein ester, 0.01 parts water-soluble β-carotene, 0.26 parts blueberry flavoring, and 18 parts water.

[0039] The preparation steps are the same as in Example 1.

[0040] Example 3

[0041] A type of blueberry lutein ester hawthorn cookie with vision-protective properties is composed of the following ingredients by weight: 150 parts flour, 50 parts palm oil, 50 parts maltitol, 12 parts roasted wheat bran, 8 parts soybean dietary fiber, 7 parts polydextrose, 5 parts blueberry powder, 6 parts hawthorn powder, 5 parts edible ammonium bicarbonate, 1 part edible sodium bicarbonate, 0.8 parts edible salt, 0.4 parts disodium dihydrogen pyrophosphate, 0.5 parts phospholipid, 5 parts lutein ester, 0.01 parts water-soluble β-carotene, 0.26 parts blueberry flavoring, and 20 parts water.

[0042] The preparation steps are the same as in Example 1.

[0043] Comparative Example 1

[0044] A type of cookie with the same ingredient ratio as Example 2, except that Comparative Example 1 does not contain roasted wheat bran and soybean dietary fiber.

[0045] Comparative Example 2

[0046] A type of cookie with the same ingredient ratio as Example 2, except that Example 2 does not contain roasted wheat bran, soybean dietary fiber and hawthorn powder.

[0047] Tasting Results and Explanations of Examples 1-3 and Comparative Examples 1-2

[0048] Three hundred volunteers suffering from eye strain were selected (excluding those with eye diseases, those who had recently taken medications, health supplements, compressed candies, beverages, or other similar treatments with similar functions), and randomly divided into 6 groups of 50 participants each, aged 16-50 years. There were no statistically significant differences in age, gender, or degree of eye strain among the 6 groups. The control group used the company's ordinary hawthorn cookies. The experimental groups 1-5 took the blueberry lutein ester hawthorn cookies prepared in Examples 1-3 and the cookies prepared in Comparative Examples 1-2, respectively, 40g (2 packets) three times a day for 90 days, and the effects were recorded every 30 days.

[0049] Significant improvement is observed in symptoms such as eye strain, dryness, tearing, foreign body sensation, photophobia, and vision recovery.

[0050] Relief: There is some improvement in symptoms such as eye soreness, dryness, tearing, foreign body sensation, photophobia, and vision recovery, but the recovery period is relatively long (≥60 days).

[0051] Generally, symptoms such as eye strain, dryness, tearing, foreign body sensation, photophobia, and vision loss can be improved to some extent after consuming this product, but the effect is not obvious, or the above symptoms recur after stopping consumption.

[0052] Ineffective: If symptoms such as eye soreness, dryness, tearing, foreign body sensation, photophobia, or loss of vision persist after consumption, the effects are not obvious.

[0053] The feedback results after 3 months of trial use by volunteers are shown in Table 1.

[0054] Table 1

[0055] Group Number of people The effect is obvious Mild effect The effect is average. invalid control group 50 0 1 2 47 Experimental group 1 50 17 22 8 3 Experimental group 2 50 26 18 4 2 Experimental group 3 50 20 16 10 4 Experimental group 4 50 16 19 8 7 Experimental group 5 50 12 21 9 8

[0056] Table 1 shows that the effective rate was 2% in the control group, 78% in experimental group 1, 88% in experimental group 2, 72% in experimental group 3, 70% in experimental group 4, and 66% in experimental group 5. The results indicate that all experimental groups had the effect of relieving eye fatigue and protecting the eyes, with experimental group 2 showing the best effect. Experimental groups 4 and 5 demonstrate that the roasted wheat bran, soybean dietary fiber, and hawthorn powder added in this invention can increase gastrointestinal function, promote the absorption of related nutrients such as lutein esters, β-carotene, and blueberry powder, and enhance the effect of vision protection.

[0057] In summary, the blueberry lutein ester hawthorn cookies provided by this invention can relieve eye fatigue and protect the eyes with long-term consumption. Furthermore, the roasted wheat bran, soybean dietary fiber, and hawthorn powder added to this invention can improve the gastrointestinal tract, enhance the absorption of nutrients in lutein ester, β-carotene, and blueberry powder, and increase the protective effect on vision.

Claims

1. A blueberry lutein ester hawthorn cookie with vision-protective properties, characterized in that, The ingredients, by weight, are 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.

2. The blueberry lutein ester hawthorn cookie with vision-protective effect as described in claim 1, characterized in that, The raw materials, by weight, are as follows: 120-160 parts flour, 45-50 parts palm oil, 45-50 parts maltitol, 8-12 parts roasted wheat bran, 4-8 parts soybean dietary fiber, 3-7 parts polydextrose, 5-15 parts blueberry powder, 5-15 parts hawthorn powder, 3-6 parts leavening agent, 0.4-1 part flavoring agent, 0.1-0.4 parts disodium dihydrogen pyrophosphate, 0.1-0.5 parts phospholipid, 2-3 parts lutein ester, 0.005-0.015 parts water-soluble β-carotene, 0.2-0.3 parts blueberry flavoring, and 15-20 parts water.

3. The blueberry lutein ester hawthorn cookie with vision-protective effect as described in claim 1, characterized in that, The seasoning is salt.

4. The blueberry lutein ester hawthorn cookie with vision-protective effect as described in claim 1, characterized in that, The leavening agent is a mixture of food-grade ammonium bicarbonate and food-grade sodium bicarbonate.

5. The blueberry lutein ester hawthorn cookie with vision-protective effect as described in claim 4, characterized in that, The mass ratio of food-grade ammonium bicarbonate to food-grade sodium bicarbonate is 5:

1.

6. The blueberry lutein ester hawthorn cookie with vision-protective effect as described in claim 1, characterized in that, The weight ratio of roasted wheat bran, soybean dietary fiber, blueberry powder, and hawthorn powder is (8-12):(4-8):(1-3):(2-6); the resulting blueberry lutein ester hawthorn cookies, which have a protective effect on vision, have a moisture content of 1-3% by weight.

7. The method for preparing the blueberry lutein ester hawthorn cookie with vision-protective effect as described in claim 1, comprising the following steps, characterized in that, The steps include the following: (1) Weigh out flour, blueberry powder, hawthorn powder, soybean dietary fiber, polydextrose, lutein ester, disodium dihydrogen pyrophosphate and flavoring according to the proportion, stir and mix evenly to obtain mixture a; weigh out phospholipid and palm oil according to the proportion, stir until emulsification occurs to obtain mixture b; (2) Add roasted wheat bran to mixture b and stir well; continue to add maltitol, blueberry flavoring, water-soluble β-carotene, leavening agent and water, and stir well; then add mixture a and stir well to obtain dough; (3) The dough is rolled into shape using a roller forming machine, and then the shaped dough is fed into a far-infrared tunnel electric oven for baking for 5 to 8 minutes. (4) Cool the baked dough to 25-40°C, package it, and you will get blueberry lutein ester hawthorn cookies that have a protective effect on eyesight.

8. The preparation method according to claim 7, characterized in that, In step (2), the stirring is carried out using a horizontal mixer at a speed of 40-45 revolutions per minute.

9. The preparation method according to claim 7, characterized in that, In step (3), the far-infrared tunnel-type electric oven is 60 meters long and is divided into four temperature zones: fermentation, shaping, dehydration, and coloring. The parameters for zone one are: temperature 220-260℃ and baking time 1.25-2 minutes; the parameters for zone two are: temperature 240-280℃ and baking time 1.25-2 minutes; the parameters for zone three are: temperature 200-220℃ and baking time 1.25-2 minutes; and the parameters for zone four are: temperature 180-200℃ and baking time 1.25-2 minutes.