Pumpkin leaf healthcare noodles and processing method thereof

A technology of health-care noodles and processing methods, which is applied in the fields of application, food preparation, food science, etc., can solve problems such as different functions, and achieve the effects of long shelf life, increased economic value, and good quality
CN103445071AInactive Publication Date: 2013-12-18安徽稼仙金佳粮集团股份有限公司
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
安徽稼仙金佳粮集团股份有限公司
Publication Date
2013-12-18
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention provides pumpkin leaf healthcare noodles. The pumpkin leaf healthcare noodles are processed from the following raw materials in parts by weight: 20 to 25 parts of pumpkin leaves, 5 to 6 parts of hawthorn, 10 to 12 parts of longan leaves, 4 to 6 parts of kohlrabi leaves, 10 to 15 parts of corn stigma, 2 to 3 parts of grape seed powder, 1 to 2 parts of moringa seeds, 1 to 2 parts of mulberry fruit powder, 1 to 2 parts of kudzu vine powder, 4 to 6 parts of potato starch, 1 to 3 parts of corn starch, and 75 to 85 parts of flour. A processing method of the final healthcare noodles comprises the steps of washing the leafy materials, grinding the washed materials into pulp, then mixing the pulp with the powder materials, curing, slicing, and drying. Compared with common noodles on the market, the pumpkin leaf healthcare noodles produced by the method have high dietary fiber content, and contain active substances, such as gamma-aminobutyric acid, total flavonoids and polysaccharide, in the pumpkin leaves; the noodles are convenient to eat and long in shelf life, do not have any preservative, and can protect gastric mucosa, promote digestion and absorption, enhance human immunity and achieve the effects of clearing stomach, tonifying spleen, reducing blood glucose and blood pressure and losing weight after long-term consumption.
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Description

technical field

[0001] The invention belongs to the technical field of food, and in particular relates to a pumpkin leaf health-care noodle and a processing method thereof. Background technique

[0002] my country is the second largest country in the world for pumpkin production, with a total output of 4.1 million tons, and about 1.6 million tons of pumpkin leaves and stems, accounting for 30% of the world's total output. Pumpkin has strong adaptability, strong drought resistance, acid and alkali resistance, and a well-developed root system with strong regeneration ability. Pumpkin leaves are rich in protein and dietary fiber, and the protein content in its dry products reaches 35.68%. Mineral content in pumpkin leaves is also very rich and balanced, making it an ideal alkaline food. At the same time, pumpkin leaves are rich in β-carotene, vitamin C, calcium, magnesium, zinc, etc., and are an excellent source of vitamins and mineral elements.

[0003] At present, there ar...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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