A lotus leaf instant noodle

A technology for instant noodles and lotus leaves, which is applied in dough processing, baking, food preparation, etc., and can solve the problems of lotus leaf resource waste and underutilization

Inactive Publication Date: 2012-02-15
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Lotus leaf is a characteristic bulk agricultural product, but most of the lotus leaf resources are wasted or underutilized at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A kind of lotus leaf instant noodles, its preparation process is:

[0014] 1) Preparation of lotus leaf extract: 3 kilograms of fresh lotus leaves are chopped, soaked in 90 kilograms of drinking water, first soaked for 30 minutes, and then gradually heated until the water temperature is 80°C, stop heating, and gradually cool the water temperature to Stop at 60°C, insulate and extract for 5 hours, filter, and concentrate the filtrate to 300 grams. The weights of nuciferine and lotus leaf flavonoids in 300 grams of lotus leaf extract are 1.02 grams and 5.2 grams, respectively, measured by HPLC.

[0015] 2) The raw materials are mixed according to the following weight ratio: 6500 grams of flour, 120 grams of refined salt, 50 grams of monosodium glutamate, 300 grams of lotus leaf extract, etc., are mixed and kneaded, after composite calendering, strip rolling, steam aging, cut into pieces, dry and cool and packing to get the lotus leaf instant noodles with a weight of 50-10...

Embodiment 2

[0018] A lotus leaf instant noodle, which is basically the same as Example 1, except that the ratio of raw materials is: 9000 grams of flour, 120 grams of refined salt, 50 grams of monosodium glutamate, 1000 grams of superfine lotus leaf powder, and 1000 grams of superfine lotus leaf powder. The weights of nuciferine and lotus leaf flavonoids are 1.98 grams and 9.67 grams respectively, so that the lotus leaf instant noodles contain not less than 0.019% nuciferine and 0.09% lotus leaf flavonoids, eating 50-100 grams of lotus leaf instant noodles every day, long-term Taking it for a long time will have better effects of reducing fat and losing weight, diuresis and laxative, and anti-aging.

Embodiment 3

[0020] A lotus leaf instant noodle, which is basically the same as in Example 1, except that the lotus leaf extract is prepared by 1:1 of 2% (weight) nuciferine extract and 20% (weight) lotus leaf flavonoid extract , make the lotus leaf extract contain 1% nuciferine and 10% lotus leaf flavonoids, the addition of lotus leaf extract is 10g in 1000g lotus leaf instant noodles, so that lotus leaf instant noodles contain no less than 0.01% (weight ) of nuciferine and 0.1% (weight) of lotus leaf flavonoids, eat 50~100 grams of lotus leaf instant noodles every day, take for a long time and just have the effect of lowering fat and losing weight, diuresis and laxative and anti-aging.

[0021] In the above embodiments, steam aging followed by cutting into pieces can also be replaced by oil cooking after cutting into pieces, which are common methods for making instant noodles at present.

[0022] According to market needs, ingredients such as various flavoring agents and other nutritiona...

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PUM

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Abstract

The invention discloses lotus leaf instant noodles. The components of the instant noodles comprise flour, vegetable oil, refined salt, monosodium glutamate, and lotus leaf effective components which comprises nuciferine and lotus leaf flavone; the weight content of the nuciferine in the instant noodle is 0.01 to 0.02 percent, and the weight content of the lotus leaf flavone is 0.05 to 0.5 percent; the nuciferine and the lotus leaf flavone have obvious functions of weight reducing, lipid lowering, bacteriostasis, antivirus, detoxification, antioxidation and the like; if 50g to 100g of the instant noodle is eaten as food everyday, obvious effects of lipid lowering, weight reducing, diuresis and catharsis, and intestinal detoxification can be achieved; and long term use is anti-aging, and no influence such as excretion burden can be caused by overuse.

Description

technical field [0001] The invention relates to instant noodles, in particular to lotus leaf instant noodles. Background technique [0002] As a kind of common non-staple food, instant noodles are fragrant, sweet and soft, and are deeply loved by consumers, but along with the improvement of people's living standards, people are more eager to buy instant noodles with various health functions. [0003] Lotus leaf (Nelumb0 nucifera leaf), also known as lotus leaf or lotus leaf, contains a variety of alkaloids, lotus leaf flavonoids, a variety of organic acids, quercetin, isoquercitrin, lotus glycosides, tannins, trace elements, proteins , amino acids, etc., were selected into the list of plants "both food and medicine" by the Ministry of Health of China. Traditional medicine believes that lotus leaf is cold in nature and taste, and has the activities of clearing heat and dampness, reducing weight and fat, clearing heart and heat, and stopping bleeding and diuresis. In the tre...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/29A23L1/162A21D2/36A23L33/00A23L7/113
Inventor 周湘池刘必谦刘凌颜昌威谭慧赵洲
Owner NINGBO UNIV
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