A healthy golden food

Abstract

This invention relates to a healthy golden food product, belonging to the field of grain-processed food technology. This food product is composed of specific weight parts of corn flour, peanut flour, walnut flour, glutinous rice flour, and glucose powder. By controlling the fineness of the raw materials and using a boiling water mixing process, it is made into a paste-like food, or further processed into a convenient noodle-like food through mixing, extrusion, steaming, and drying. This invention, through the synergistic effect of corn flour with peanut, walnut, and glutinous rice flour, combined with a thorough gelatinization process, significantly improves the release rate and bioavailability of nutrients such as lutein and protein, effectively relieving eye fatigue. Simultaneously, by limiting the amount of glucose powder, it avoids the risks of blood sugar fluctuations and digestive discomfort. The product has a delicate taste, rich aroma, good rehydration properties, and is safe and non-toxic, making it suitable for the elderly, pregnant women, and children.

Description

Technical Field

[0001] This invention relates to the field of grain-processed food technology, specifically to a healthy golden food. Background Technology

[0002] Corn, a common grain, is rich in lutein, zeaxanthin, and dietary fiber, offering certain benefits for eye health and gut health. Currently, corn flour-based foods on the market mainly include corn porridge, corn noodles, and some puffed products. Traditional corn porridge is typically made simply by mixing corn flour with hot water or boiling it. While easy to prepare, its nutritional composition is relatively simple, lacking high-quality protein, unsaturated fatty acids, and fat-soluble vitamins, thus limiting its eye-protecting effects. Furthermore, the corn flour in existing corn porridge products is often not finely ground (usually 40-60 mesh), resulting in a coarse texture and a raw starch taste after mixing. Insufficient gelatinization also leads to a low release rate of active ingredients like lutein, making them difficult for the body to absorb effectively. To improve taste, some commercially available products add large amounts of sucrose or non-dairy creamer, but this not only increases calories but may also cause blood sugar fluctuations and obesity, among other health risks.

[0003] On the other hand, while existing technologies have attempted to combine corn flour with auxiliary ingredients such as peanuts and walnuts, they typically lack systematic optimization of raw material ratios, grinding fineness, and preparation processes. This leads to the following problems in the products: First, the amount of auxiliary ingredients added is unreasonable. For example, excessive addition of glucose or high-fat ingredients may induce abnormal glucose metabolism, elevated blood lipids, or digestive discomfort with long-term consumption. Second, the particle size matching of different raw materials is not fully considered, and layering or clumping easily occurs after mixing, affecting the eating experience. Third, there is a lack of protection processes for heat-sensitive nutrients (such as lutein esters and riboflavin), resulting in significant loss during processing. Therefore, developing a nutritionally balanced, smooth-tasting, eye-protecting, and safe golden health food, while simultaneously providing both ready-to-eat paste and instant noodle forms, has become an urgent technical problem to be solved in this field. Summary of the Invention

[0004] In order to solve the problems of the prior art, the present invention provides a healthy gold food.

[0005] To solve the above-mentioned technical problems, the present invention is achieved through the following technical solution: Firstly, a healthy gold food product, made from the following raw materials in parts by weight: 5-15 parts corn flour 1-5 parts peanut powder 1-5 parts walnut powder Golden Autumn Powder 0.5-3 parts, 0.5 to 4 parts glucose powder; The corn flour is fine powder with a fineness of ≥80 mesh.

[0006] In one specific embodiment of the first aspect, the autumn powder is pumpkin powder, carrot powder, or a mixture of both.

[0007] In one specific embodiment of the first aspect, the food is a paste-like food, and its preparation method includes: mixing corn flour with boiling water at 95-100°C to form a paste, and then adding peanut powder, walnut powder, golden autumn powder and glucose powder and stirring evenly.

[0008] In one specific embodiment of the first aspect, the food is a convenience food in the form of instant noodles, which is made by mixing corn flour with water to form a paste, and then extruding, cooking, and drying it to produce noodle-shaped or block-shaped products.

[0009] In one specific embodiment of the first aspect, the food is further provided with 0.01 to 1 part by weight of an edible-grade photocatalyst or photosensitive nutrient, wherein the photosensitive nutrient is lutein, β-carotene or riboflavin.

[0010] In one specific embodiment of the first aspect, the peanut powder and walnut powder are defatted powder or full-fat powder with a fineness ≥60 mesh.

[0011] In one specific embodiment of the first aspect, the food does not contain, or the content of, based on daily consumption, is below the threshold for causing adverse reactions: The total amount of allergenic protein is ≤ 0.5g / serving; Saturated fatty acids ≤ 2g / serving; Added sugar (as glucose) ≤ 10g / serving.

[0012] In one specific embodiment of the first aspect, the food is used for non-therapeutic purposes to relieve eye fatigue or as a nutritional supplement for the elderly, pregnant women, and children.

[0013] The beneficial effects of this invention are as follows: 1. This invention uses corn flour, peanut flour, walnut flour, zeaxanthin powder, and glucose powder in an optimized ratio, and limits the fineness of each ingredient's grinding. Combined with boiling water mixing, this ensures full gelatinization of the starch and effective cell wall disruption, significantly improving the in vitro release rate and in vivo bioavailability of nutrients such as lutein, protein, and β-carotene. Simultaneously, the unsaturated fatty acids and phospholipids provided by peanut and walnut flour aid in the dissolution and absorption of fat-soluble eye-protecting components (lutein and zeaxanthin). The dietary fiber in zeaxanthin powder forms a complex colloidal system with corn flour, giving the paste product a delicate, smooth texture and stable suspension. Compared to single corn paste or coarse powder products, this invention's product demonstrates superior effectiveness in relieving symptoms of eye fatigue such as dry eyes and blurred vision. Furthermore, the limited use of glucose powder avoids the risks of blood sugar fluctuations or osmotic diarrhea associated with long-term consumption.

[0014] The two product forms provided by this invention (instant-cooking paste-like food and instant noodle-style convenience food) are based on the same core formula, achieving form conversion by adjusting the moisture content and heat processing method. The paste-like product is prepared by short-time boiling water rehydration, which is convenient and maximizes the preservation of the activity of heat-sensitive photosensitive substances (such as lutein esters and riboflavin). The instant noodle-style product is prepared by extrusion and cooking to completely gelatinize the starch, followed by drying and shaping. After rehydration, it can still regain its paste-like texture, making it easy to store and transport. The entire process does not require the addition of artificial thickeners or preservatives, relying solely on the gelatinization characteristics and low water activity of the raw materials to achieve product stability. Compared with comparative products that are prepared at low temperatures or lack fineness, the products of this invention have significant advantages in terms of smoothness of taste, richness of aroma, and uniformity of rehydration. Furthermore, long-term animal feeding experiments have confirmed that, at the recommended consumption level, it does not cause adverse reactions such as anemia, osteoporosis, or abnormal glucose metabolism, demonstrating good safety. Attached Figure Description

[0015] Figure 1 This is a schematic diagram of the process flow of the present invention. Detailed Implementation

[0016] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0017] like Figure 1 This is a healthy, golden food product.

[0018] I. Technical Approach and Raw Material Selection This invention provides a healthy gold food and its preparation method. The core idea is to use fine corn flour as a base, mix it with boiling water to form a paste, and then add various nutritional supplements (peanut powder, walnut powder, golden autumn powder, glucose powder) to make a nutritionally balanced, palatable paste-like food or a convenient food in the form of instant noodles, suitable for the elderly, pregnant women and children.

[0019] Raw material description: Corn flour: Made from high-quality yellow corn, which is pulverized after peeling and degerming to a fineness of ≥80 mesh (preferably 80-120 mesh). Corn is rich in lutein and zeaxanthin, which help protect the eyes and relieve eye fatigue.

[0020] Peanut powder: Made from defatted or semi-defatted peanut kernels, ground to a fineness of ≥60 mesh. Provides plant protein and vitamin E.

[0021] Walnut powder: Made from fresh walnut kernels, defatted or undextended, and ground to a fineness of ≥60 mesh. Provides unsaturated fatty acids and phospholipids.

[0022] Autumn Powder: refers to natural powder made from fruits and vegetables that ripen in autumn, preferably pumpkin powder, carrot powder, or a mixture of both, with a fineness of ≥80 mesh. It is rich in beta-carotene and dietary fiber.

[0023] Glucose powder: Food-grade glucose, used as a rapid energy source and sweetener.

[0024] Optional photosensitive substances: To enhance nutrition, photosensitive nutrients that are beneficial to the human body can be added, such as lutein, beta-carotene, riboflavin (vitamin B2), etc., in extremely small amounts (0.01 to 1 part by weight).

[0025] Raw material ratio range (parts by weight): Corn flour: 5-15 parts; peanut flour: 1-5 parts; walnut flour: 1-5 parts; golden autumn flour: 0.5-3 parts; glucose powder: 0.5-4 parts; light substance: 0-1 part (preferably 0.01-0.5 parts).

[0026] This formula has been optimized through experiments to ensure that the paste product has a moderate consistency while providing comprehensive nutrients, and that there are no antagonistic effects between the components. Exceeding the above range may result in a paste that is too thin or too thick, has a rough texture, is too sweet, or has a nutritional imbalance.

[0027] II. Preparation Method of Paste-like Healthy Gold Food Step 1: Raw material pretreatment Corn flour, peanut flour, walnut flour, golden autumn flour, and glucose powder are sieved separately to remove lumps and impurities.

[0028] If using defatted peanut powder or defatted walnut powder, it must first be degreased by low-temperature pressing (temperature ≤60℃), and then crushed and sieved.

[0029] Step 2: Preparation of Mixed Powder Weigh each raw material powder according to the above weight ratio, put them into a three-dimensional mixer, mix at a speed of 15-25 r / min for 10-15 minutes, until the color is uniform and there is no layering. The "gold mixed powder" is obtained.

[0030] Step 3: Mix into a paste Input: Mixed powder, drinking water at 95-100℃ ("100% boiling water").

[0031] Procedure: Take a portion of the mixed powder (e.g., 10g), place it in a container, and slowly add 4 to 8 times its weight (i.e., 40 to 80mL) of boiling water while stirring rapidly until a uniform, particle-free paste is formed.

[0032] Output: Ready-to-eat golden nutritional paste.

[0033] Parameter control: When the water temperature is below 95℃, the corn flour will not gelatinize sufficiently, resulting in a rough texture; a water temperature above 100℃ (which cannot be achieved under normal pressure) is meaningless. The amount of water added should be adjusted according to the proportion of corn flour in the mixed powder: a higher proportion of corn flour requires slightly more water (1:6 to 1:8), and a higher proportion of auxiliary ingredients requires slightly less water (1:4 to 1:6). After mixing, let the paste stand at room temperature for 2 to 3 minutes; it is best consumed when the temperature drops to 40 to 50℃.

[0034] Step 4: Adding photomaterials (optional) If light-sensitive substances (such as lutein ester microcapsule powder) need to be added, they should be added after the mixture is prepared and the temperature of the paste has dropped below 50°C, and stirred evenly to avoid high temperature damaging the active ingredients.

[0035] Step 5: How to eat It can be eaten as breakfast or as a snack between meals. It is recommended to eat it 1 to 2 times a day, with each serving not exceeding 20g based on dry corn flour, in order to avoid the potential discomfort mentioned in the original text's "Note" (such as bloating caused by excessive dietary fiber or blood sugar fluctuations caused by excessive glucose).

[0036] III. Preparation methods of instant noodle-type convenience foods The above-mentioned paste-like product is further processed into instant noodles (in block or strip form) as a ready-to-eat product. The specific steps are as follows: Input: Gold mixed powder prepared according to the above ratio, water, extrusion equipment, curing equipment, and drying equipment.

[0037] Operating procedures: Preparation of the slurry: Mix the gold powder with an appropriate amount of water, stirring to form a dough-like slurry with a water content of 40%–50%. The water temperature should be 30–40℃, which is beneficial for subsequent molding.

[0038] Extrusion molding: The slurry is fed into a single-screw or twin-screw extruder with a noodle-shaped die (round or square hole, diameter 1.5-2.5 mm). The extrusion temperature is 90-110℃, the pressure is 2-4 MPa, and the material stays in the extrusion cylinder for 20-40 seconds to achieve preliminary gelatinization.

[0039] Cutting: The noodles extruded from the die are cut into 10-15cm long segments by a rotating cutter, or directly collected into wavy noodle blocks.

[0040] Mashing: The shaped noodles or dough pieces are placed in a steam oven and steamed at 100°C and normal pressure for 3 to 5 minutes to completely gelatinize the starch.

[0041] Drying: Hot air drying at 70-85℃ for 30-60 minutes until the product moisture content is ≤10%.

[0042] Cooling packaging: After drying, allow to cool naturally to room temperature and seal in a moisture-proof packaging bag.

[0043] Output: Golden instant noodle blocks (or noodles), which become a paste or semi-paste after rehydration, with a soft and chewy texture and the aroma of corn, peanuts, and walnuts.

[0044] Rehydration method: Open the packaging, put the dough into a bowl, add about 150-200mL of boiling water above 95℃, cover and soak for 3-5 minutes, then stir to make golden nutrient paste.

[0045] IV. Examples Example 1 (Paste-like Gold Food) Ingredients (parts by weight): Corn flour (100 mesh): 10 parts; Defatted peanut powder (80 mesh): 3 parts; Walnut powder (80 mesh): 2 parts; Autumn Flour (Pumpkin Powder: Carrot Powder = 1:1, Fineness 100 mesh): 1 part; Glucose powder: 1 part; Lutein ester microcapsule powder (photochemical substance): 0.05 parts.

[0046] Preparation process: All powders (except lutein esters) were mixed in a three-dimensional mixer at 20 r / min for 12 minutes to obtain a mixed powder.

[0047] Take 20g of the mixed powder, place it in a bowl, slowly add 120mL of 98℃ boiling water, and stir quickly with a spoon for 30 seconds.

[0048] After standing for 2 minutes, when the temperature of the paste drops to about 45°C, add 0.01g of lutein ester microcapsule powder (equivalent to 0.05 parts calculated proportionally), and stir well again.

[0049] Results: Approximately 140 mL of a golden-yellow, smooth, and grain-free paste-like food was obtained, with a rich corn and nutty aroma and moderate sweetness. Evaluation by 30 participants (including 10 elderly individuals, 5 pregnant women, 5 children, and 10 others): smoothness score 4.8 / 5, acceptance rate 95%. After one week of continuous consumption, 80% of the participants reported relief from eye fatigue symptoms (self-evaluation).

[0050] Nutritional content estimation (per serving of 20g mixed powder + 120mL water): Energy: Approximately 85 kcal; Protein: 2.2g; Fat: 1.5g; Carbohydrates: 16g; Dietary fiber: 1.2g; Lutein + Zeaxanthin: Approximately 1.8 mg.

[0051] Safety Note: The single serving size in this example (approximately 10g based on dry corn flour) is far below the threshold for potential discomfort mentioned in the original text's "Note". Acute toxicity tests in animals (ICR mice, a single gavage dose equivalent to 20 times the human dose) showed no abnormal reactions. Long-term (90-day) feeding experiments showed normal blood biochemical indicators in rats, with no signs of anemia, osteoporosis, or diabetes, indicating safety at the recommended dosage.

[0052] Example 2 (Golden Food in Instant Noodle Form) Raw materials: Same as in Example 1, but without lutein ester (because high-temperature extrusion may destroy its activity; if necessary, it can be added after rehydration).

[0053] preparation: Take 100g of corn flour, 30g of peanut flour, 20g of walnut flour, 10g of golden autumn powder, and 10g of glucose powder, and mix them evenly.

[0054] Add 65mL of 35℃ water and stir to form a dough-like slurry (water content approximately 45%).

[0055] Using a single-screw extruder with a die orifice diameter of 2.0 mm, an extrusion temperature of 100℃, a pressure of 3 MPa, and a residence time of 30 seconds, noodles with a diameter of 2.0 mm are extruded.

[0056] Cut into 12cm long pieces, spread them evenly on a steaming tray, and steam at 100℃ for 4 minutes.

[0057] Dry with hot air at 75℃ for 45 minutes until the moisture content is 8%.

[0058] Seal and package after cooling.

[0059] Rehydration test: Take a piece of dough (about 15g), add 180mL of boiling water, cover and soak for 4 minutes. After stirring, it forms a uniform paste with no hard core and a taste similar to that of Example 1.

[0060] Experimental Example: Comparative Experiment To further verify the superiority of the health-enhancing gold food described in this invention in terms of safety, taste, nutrient absorption, and eye fatigue relief, the following comparative experiments were designed. All experiments were randomized, double-blind, and controlled. Data are expressed as mean ± standard deviation and analyzed using SPSS statistical software. *p*<0.05 indicates statistical significance.

[0061] I. Experimental Materials and Grouping Experimental sample: This invention group: A paste-like gold food prepared according to Example 1 (10 parts corn flour, 3 parts peanut flour, 2 parts walnut flour, 1 part golden autumn powder, 1 part glucose powder, all with a fineness ≥80 mesh, mixed with boiling water).

[0062] Comparative Example 1 (Pure Cornmeal Paste Group): Only corn flour (100 mesh fineness) was used, mixed with boiling water, without any other additives.

[0063] Comparative Example 2 (coarse corn flour group): The corn flour fineness is only 40 mesh, and the other raw materials and proportions are the same as those in this invention group. It is prepared by mixing with boiling water.

[0064] Comparative Example 3 (Excess Glucose Group): The raw material ratio is the same as that of the present invention, but the amount of glucose powder is increased to 10 parts (outside the scope of the present invention), and it is prepared by boiling water.

[0065] Comparative Example 4 (Low Temperature Preparation Group): The raw materials are the same as those in the present invention group, but the water temperature for preparation is 70°C (lower than the 95-100°C required by the present invention).

[0066] Experimental subjects: Sensory evaluation: 60 healthy volunteers aged 25-65, half male and half female, with no known history of food allergies were recruited.

[0067] Safety evaluation: Eighty SPF-grade SD rats, half male and half female, weighing 180-220g, were randomly divided into 5 groups (the invention group and comparative groups 1-4), with 16 rats in each group.

[0068] Eye fatigue relief effect: 100 volunteers with mild eye fatigue symptoms (self-assessment score ≥3 points, out of 5 points) were recruited and randomly divided into 5 groups of 20 people each. They consumed the corresponding sample for 14 consecutive days.

[0069] II. Experimental Methods and Results Experiment 1: Comparison of Sensory Quality Methods: Each sample was blind-tasted by 10 trained sensory evaluators (aged 30–50). Evaluation indicators included: color, aroma, texture (smoothness / fineness), sweetness, and overall acceptability. Each item was scored out of 5 points, and the average score was taken.

[0070] Results: See Table 1.

[0071] Table 1. Comparison of sensory scores for different samples (scores, n=10, mean±SD) ; Note: Compared with the present invention group, p*<0.05.

[0072] Conclusion: The present invention group was significantly superior to the comparative examples in terms of aroma, taste, sweetness suitability, and overall acceptability (*p*<0.05). Comparative Example 1 lacked sufficient aroma and sweetness due to the absence of excipients; Comparative Example 2 had a rough texture due to excessively coarse corn flour; Comparative Example 3 had excessive sweetness and a sticky taste due to excessive glucose; Comparative Example 4 had an insufficient water temperature for mixing, resulting in incomplete gelatinization of the corn flour, producing a raw starch taste and a thin texture.

[0073] Experiment 2: Safety Comparison (90-day Feeding Experiment in Rats) Methods: Rats in each group were administered the corresponding sample by gavage daily for 90 consecutive days (the dose was converted to the equivalent of 20g of the recommended daily intake of mixed powder per 60kg body weight for humans based on body surface area). General condition was observed, and hematological indicators (hemoglobin, fasting blood glucose), bone mineral density (dual-energy X-ray absorptiometry), liver and kidney function, and allergy-related indicators (serum IgE) were measured.

[0074] Results: See Table 2.

[0075] Table 2 Comparison of some indicators in the 90-day feeding experiment of rats (n=16, mean±SD) ; Note: Compared with the present invention group, p*<0.05.

[0076] Other observations: The rats in the three control groups developed polydipsia and polyuria after day 45 of the experiment, and pancreatic tissue sections showed mild proliferation of islet cells, suggesting a tendency towards hyperglycemia.

[0077] No adverse reactions mentioned in the original text, such as skin inflammation, fatigue, lethargy, or joint abnormalities, were observed in any of the rat groups. However, two rats in the comparative group 3 developed mild diarrhea in the later stages of the experiment, which may be related to osmotic diarrhea caused by high glucose levels.

[0078] Conclusion: The group of this invention performed well in maintaining normal hemoglobin, blood glucose, and bone mineral density. Excessive glucose (Comparative Example 3) led to decreased hemoglobin, increased blood glucose, and caused mild abnormal glucose metabolism, confirming the necessity of limiting the amount of glucose powder used (0.5–4 parts) in this invention.

[0079] Experiment 3: Comparison of Eye Fatigue Relief Effects (Human Trial) Methods: Volunteers consumed the corresponding sample (the present invention group and comparative examples 1-4, each person's consumption was equivalent to 10g of dry corn flour) after breakfast for 14 consecutive days. The visual analog scale (VAS, 0-10 points, the higher the score, the more severe the fatigue) was used to evaluate three indicators: dry eye, blurred vision, and photophobia. The tear film breakup time (BUT, normal value >10s) was also measured.

[0080] Results: See Table 3.

[0081] Table 3 Changes in eye fatigue indicators before and after consumption (n=20, mean±SD) ; Note: Deduction = Pre-consumption score - Post-consumption score (positive value indicates improvement); compared with the present invention group, p*<0.05.

[0082] Conclusion: The results of this invention were significantly better than those of the comparative examples in relieving dry eyes, blurred vision, photophobia, and prolonging tear film breakup time (*p*<0.05). Comparative example 1 (pure corn paste) was less effective due to the lack of eye-protecting components such as vitamin E and β-carotene from peanuts, walnuts, and cornstarch; Comparative example 2 may have resulted in insufficient nutrient release and reduced absorption due to the coarse corn flour; Comparative example 3 had some effect but was accompanied by the risk of hyperglycemia; Comparative example 4 had insufficient gelatinization, resulting in decreased bioavailability of lutein in corn.

[0083] Experiment 4: In vitro digestion simulation – Comparison of nutrient release rates Methods: An in vitro simulated gastrointestinal digestion model (oral pH 6.8, gastric pH 2.0 + pepsin, intestinal pH 7.0 + pancreatin) was used to determine the cumulative release rate of lutein and protein in each sample (after 2 hours of intestinal digestion).

[0084] Results: See Table 4.

[0085] Table 4 Comparison of nutrient release rates after simulated in vitro digestion (%, n=3, mean±SD) Table 4 Comparison of nutrient release rates after simulated in vitro digestion (%, n=3, mean±SD) ; Note: Compared with the present invention group, p*<0.05.

[0086] Conclusion: The group of raw materials in this invention exhibited the highest release rates of lutein and protein due to their suitable fineness (≥80 mesh) and thorough gelatinization (prepared with boiling water). Comparative Example 2 (coarse powder) and Comparative Example 4 (prepared with low temperature) showed significantly lower release rates (*p*<0.05), demonstrating that the limitations on fineness and water temperature in this invention have a synergistic effect.

[0087] III. Overall Conclusion Based on the above four comparative experiments, the following conclusions can be drawn: Sensory quality: Through reasonable formulation and boiling water preparation process, the product of this invention has a rich aroma, delicate and smooth taste, and moderate sweetness. Its overall acceptability is significantly better than that of pure corn paste, coarse powder, products with excessive glucose, or products prepared at low temperature.

[0088] Safety: This invention strictly controls the amount of glucose powder used (0.5 to 4 parts), avoiding the risk of elevated blood sugar, decreased hemoglobin and osmotic diarrhea caused by long-term consumption; among all comparative examples, only the group with excessive glucose showed obvious safety issues, verifying the safety and rationality of the formulation range of this invention.

[0089] Eye fatigue relief effect: This invention provides lutein from corn, vitamin E from peanuts and walnuts, and β-carotene from golden autumn powder. The synergistic effect of multiple eye-protecting ingredients makes the effect significantly better than that of each comparative ratio (*p*<0.05).

[0090] Nutrient bioavailability: By controlling the fineness of corn flour (≥80 mesh) and the temperature of the mixing water (95-100℃), this invention achieves full gelatinization of starch and cell wall breakage. The in vitro release rates of lutein and protein both reach over 78%, which is significantly higher than the comparative example with insufficient fineness or insufficient gelatinization.

[0091] The above experimental examples fully demonstrate that the technical solution claimed by this invention (including the types of raw materials, the range of proportions, the fineness requirements, the mixing temperature, and the optional addition of photomaterials) has significant progress and practical application value compared with the prior art or simple modifications.

[0092] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A healthy golden food product, characterized in that, Made from the following parts by weight of raw materials: 5-15 parts corn flour 1-5 parts peanut powder 1-5 parts walnut powder Golden Autumn Powder 0.5-3 parts, 0.5 to 4 parts glucose powder; The corn flour is a fine powder with a fineness of ≥80 mesh.

2. The healthy gold food product according to claim 1, characterized in that, The autumn powder is pumpkin powder, carrot powder, or a mixture of both.

3. The healthy gold food according to claim 1, characterized in that, The food is a paste-like food, and its preparation method includes: mixing corn flour with boiling water at 95-100℃ to form a paste, and then adding peanut powder, walnut powder, golden autumn powder and glucose powder and stirring evenly.

4. The healthy gold food product according to claim 1, characterized in that, The food is a convenience food in the form of instant noodles. It is made by mixing corn flour with water to form a paste, and then extruding, cooking, and drying it to produce noodle-shaped or block-shaped products.

5. The healthy gold food product according to claim 1, characterized in that, The food also contains 0.01 to 1 part by weight of food-grade photocatalyst or photosensitive nutrient, wherein the photosensitive substance is lutein, β-carotene or riboflavin.

6. The healthy gold food product according to claim 1, characterized in that, The peanut powder and walnut powder are defatted or whole fat powder with a fineness of ≥60 mesh.

7. The healthy gold food product according to claim 1, characterized in that, The food product does not contain, or the content of, the following ingredients, based on daily consumption, is below the threshold for causing adverse reactions: The total amount of allergenic protein is ≤ 0.5g / serving; Saturated fatty acids ≤ 2g / serving; Added sugar (as glucose) ≤ 10g / serving.

8. The healthy gold food product according to claim 1, characterized in that, The food is intended for non-therapeutic purposes to relieve eye fatigue or as a nutritional supplement for the elderly, pregnant women, and children.

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