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Nutritional health-care noodle

A health-care noodle and nutrition technology, applied in application, food preparation, food science and other directions, can solve the problems of affecting nutrient intake, intake reduction, physical growth and other problems, and achieve excellent health care, good health care, good taste effect

Inactive Publication Date: 2013-09-04
孙燕群
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although health products with a large amount of additives increase appetite, the additives will also have adverse effects on the growth of the body, and long-term consumption will leave various hidden dangers
Second, the increase in the intake of health products will inevitably lead to the reduction of other essential nutrients, such as protein intake from whole grains, which will also affect the intake of nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A nutritional and health-care noodle, the weight ratio of each component is: lily flower: 11kg; wheat starch: 75kg; soybean lecithin: 0.08kg; xanthan gum: 0.12kg; salt: 1.1kg; water: 29kg.

[0024] During production, above-mentioned raw material is mixed and put into stirring equipment, after 20 minutes of uniform stirring, the mixture that stirs is sent in the noodle machine, is pressed into nutrition and health care noodles, finally dries, and makes nutrition and health care noodles finished product.

[0025] Lily not only has a good nutritional and nourishing effect, but also has a certain preventive effect on various seasonal diseases caused by the dry climate in autumn. Say on the traditional Chinese medical science that lily bulb has mental-tranquilization, the effect of moistening the lung and relieving cough, very beneficial to weakling after being ill.

Embodiment 2

[0027] A nutritional and health-care noodle, the weight ratio of each component is: peach blossom: 12kg; wheat starch: 77kg; soybean lecithin: 0.08kg; konjac flour: 0.18kg; salt: 1.3kg; water: 31kg.

[0028] Production method is identical with embodiment 1.

[0029] Peach blossom has excellent medicinal value, purging and laxative, diuresis and swelling, used for the prevention and rehabilitation of edema, ascites, and constipation.

Embodiment 3

[0031] A nutritional and health-care noodle, the weight ratio of each component is: peony juice: 14kg; potato starch: 80kg; soybean lecithin: 0.04kg; guar gum: 0.18kg; salt: 1.3kg; water: 25kg.

[0032] Production method is identical with embodiment 1.

[0033] Peony has the effects of dispelling blood stasis, clearing blood, harmonizing blood, relieving pain, and promoting menstruation. It also has the effects of lowering blood pressure, antibacterial and anti-inflammatory. Long-term use can benefit the body and prolong life. Facial chloasma, skin aging, long-term consumption can invigorate the blood and lungs, make the face rosy, improve menstrual disorders, dysmenorrhea, stop sweating and night sweats.

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Abstract

The invention discloses a nutritional health-care noodle. The nutritional health-care noodle is characterized by comprising the following components in part by weight: 10-16 parts of a flower extractive, 75-85 parts of starch, 1-1.8 parts of table salt and 25-40 parts of water. As the improvement, a sea cucumber noodle further contains the following components in part by weight: 0.01-0.1 part of one or two of soyabean lecithin and glyceryl monoaliphatic ester, and 0.1-0.2 part of one or more than one of konjaku flour, xanthan gum or guar gum. The flower extractive is a lily extractive, a peach blossom extractive, a peony extractive or a lotus flower extractive. The noodle disclosed by the invention is not broken when being eaten, has good mouth feel and is more boiling-resisting than common noodles; and the noodle has the characteristics of delicacy, softness, toughness and smoothness. The flower extractive has good health-care and health-maintenance effects and has very good health-care effect on a body.

Description

technical field [0001] The invention belongs to the field of health food, and in particular relates to a kind of nutrition and health care noodles. Background technique [0002] With the progress of society, people pay more and more attention to their own health. In addition to daily exercise, people pay more and more attention to the nutrition of food. Along with people's attention, various nutraceuticals emerge as the times require. [0003] However, there are many problems in existing health products, which are mainly reflected in two aspects. One is that the existing health products have poor taste, or rely on various additives to avoid bad taste. to solve the problem. Health products with poor taste will affect appetite, and the reduction of appetite will also affect the intake of other nutrients. Although health products with a large number of additives can increase appetite, the additives will also have adverse effects on the growth of the body, and long-term cons...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L7/109
Inventor 孙燕群
Owner 孙燕群
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