A kind of functional food composition and preparation method thereof
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A technology of functional food and composition, applied in the fields of food preparation, food science, confectionery, etc.
Active Publication Date: 2015-07-29
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Abstract
Description
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Problems solved by technology
[0003] At the same time, there is no product specially developed from the perspective of protecting eyesight on the market, and the eyesight protection of teenagers, computer workers, and even the elderly also needs to be protected in daily diet and even in snack foods.
Method used
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Examples
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Embodiment 1
[0040] (1) Wash the sesame seeds and dry them with hot air at 70 degrees, then perform cold pressing to reduce more than 60% of the sesame oil;
[0041] (2) After pulverizing 6000 parts of the remaining protein-based sesame cakes, add 200 parts of pomegranate seed oil;
[0042] (3) Add 100 parts of nutritional enhancer organic calcium, 1500 parts of glucose and 2000 parts of lotus root powder;
[0043] (4) Mix evenly, bake at a temperature of 120 degrees, then pulverize into powder, add 100 parts of powdered astaxanthin, 100 parts of vitamins and other substances after sieving;
[0044] (5) Mix and stir evenly, sterilize and pack into powdered granules.
Embodiment 2
[0046] (1) Wash the sesame / peanut separately, dry them with hot air at 80 degrees, and cold press them separately to reduce the oil by more than 60%;
[0047] (2) Crush 2,500 portions of the remaining protein-based sesame cakes and 4,000 portions of peanut cakes, add 100 portions of ingot maple oil,
[0048] (3) Add 200 parts of nutritional enhancer organic calcium, 1000 parts of mannitol and 2000 parts of arrowroot powder;
[0049] (4) Mix evenly, bake at a temperature of 130 degrees, and then crush it into powder. After sieving, add 100 parts of powdered lycopene, 100 parts of vitamins, etc.
[0050] (5) Mix and stir evenly, sterilize and pack into powdered granules.
Embodiment 3
[0052] (1) Wash the sesame / almonds separately, dry them with hot air at 80 degrees, and cold press them separately to reduce more than 60% of the oil;
[0053] (2) After crushing 3000 parts of sesame cakes and 4000 parts of almond cakes which are mainly protein, add 50 parts of pomegranate seed oil and 50 parts of pumpkin seed oil;
[0054] (3) Add 200 parts of nutritional enhancer organic calcium, 1200 parts of glucose and 1300 parts of lily powder;
[0055] (4) Mix evenly, bake at a temperature of 130 degrees, and then crush it into powder. After sieving, add 100 parts of powdered resveratrol, 100 parts of vitamins, etc.
[0056] (5) Mix and stir evenly, sterilize and pack into powdered granules.
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Abstract
The invention discloses a functional food composition and a preparation method thereof. The functional food composition is characterized by comprising the following components: 3000-8899 parts of a group A, 100-2000 parts of a group B1 or B2, 1-1000 parts of a group C1 or C2, 1000-2000 parts of a group D and 0-2000 parts of a group E, wherein the group A comprises one or more of sesame powder, peanut flour, walnut powder, almond powder and sunflower seed powder; the group B1 comprises one or more of pomegranate seed oil, acer truncatum seed oil, pine-seed oil, pumpkin seed oil and poppy seed oil; the group B2 comprises one or more of perilla oil, linseed oil, tomato seed oil, chrysalis oil and camelina oil; the group C1 comprises one or more of astaxanthin, lycopene, resveratrol and vitamins; the group C2 comprises one or more of xanthophyll, anthocyanin and vitamins; the group D comprises nutrient supplements and sweetening agents; and the group E comprises starches. The functional food composition an innovation aiming at overcoming defects in the market and aims to provide safest functional health foods and snack foods to people.
Description
technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a functional food composition and a preparation method thereof. Background technique [0002] At present, there are various foods on the market, but there are about 70 million stroke patients in my country, 2 million new strokes occur every year, and 1.65 million stroke deaths per year. Every 12 seconds, a Chinese suffers a stroke, and every 21 seconds, a Chinese dies of a stroke. In 2010, the death toll due to stroke in China ranked first in the world, and the incidence rate increased at an annual rate of 8.7%. Therefore, the protection of cardiovascular and cerebrovascular of middle-aged and elderly people also needs to be protected in daily diet. Pomegranate seed oil, ingot maple oil, pine nut oil, pumpkin seed oil, and poppy oil are rare oils, and their nutritional value is very high; while sesame powder, peanut powder, and almond powder have the nutriti...
Claims
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Application Information
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