Health-preserving noodle capable of nourishing and activating cardio-cerebrovascular cell, production process thereof

Abstract

The invention relates to health promotion noodle for nourishing and activating cardiovascular cell. The flour consists of following materials in weight ratio: wheat flour 83-90%, functional materials 8-15% which is composed of equal weight (1-1.5%) of grape, lotus leaf, haw, Chinese mushroom, agaric, honey, bee pollen, laver, mulberry fruit and willow leaf; yeast strain 1% and beer yeast 1%. Theproduction method includes the steps of checking materials, drying materials, grinding, mixing, preparing biological liquor, bio-fermenting, mixing, compacting noodles, drying and packaging. The aerobe ferment temperature is not more than 45 DEG C while anaerobe not more than 35 DEG C, and ferment time lasts 1.5 days. The invention centers on complete nutrition of five colors and five tastes and accords with traditional Chinese medicine theory of thirty percent curing and seventy percent nourishing and complete nutrition supplementing qi and blood. The products can nourish every cell especially activating cardiovascular cells, change acid constitution of body for preventing from pain of disease, so it is of benefit to human health.

Description

Technical field: [0001] The invention relates to the technical field of health-preserving food processing, in particular to a health-preserving noodle for nourishing and activating cardiovascular and cerebrovascular cells and a production method thereof. Background technique: [0002] Since ancient times, my country's traditional medicinal and edible functional medicines and foods have mostly used technical means such as decoction preparations, powder preparations, pill preparations, and medicinal liquor preparations. played a role in survival and health. However, traditional medicinal and edible products are mostly health care products, and the utilization rate of nutrients is low, which cannot achieve the best effect. At present, preservatives, antibiotics, and honey are added to food and medicine products in the production process. The cost is high, the shelf life is short, and the preservatives are not good for health. Invention content: [0003] The present invention...

AI Technical Summary

Problems solved by technology

However, traditional medicinal and edible products are mostly health care products, and the utilization rate of nutrients is low, so they cannot achieve the best effect.

At present, preservatives, antibiotics, and honey preservation are added in the production process of medicinal and edible dual-use products. The cost is high, the shelf life is short, and the preservatives are not good for health.