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Heart-protecting heart-nourishing healthcare noodle as well as preparation method thereof

A technology for healthy noodles and sorghum, applied in the field of nutritional products, can solve the problems of excess nutrition, aggravating the burden on the heart, and high viscosity

Inactive Publication Date: 2014-02-12
YUZHOU SIYUAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The basic symptoms of cardiovascular disease mainly include: heart palpitations, dyspnea, dizziness, syncope, fatigue; It is a food with high fat and cholesterol content, which causes people's nutritional intake to be unbalanced or over-nutrition, which leads to a high content of cholesterol in the blood, which increases the viscosity of the blood, which in turn increases the burden on the heart. If things go on like this, It will cause heart disease. In order to prevent and protect cardiovascular diseases, researchers now propose a reasonable diet. Through a reasonable combination of coarse diet and fine diet, people's intake of nutrition can be balanced to avoid excessive nutrition, thereby preventing and alleviating cardiovascular disease. disease, but this is only a theoretical concept, and there is no specific implementation method, and the operability is very poor; at present, there are also some diet studies aimed at nourishing and protecting the heart. For example, the patent publication number in the Chinese patent application is CN102150780, the patent The name is heart-nourishing pasta and the patent publication number is CN1923014, and the patent name is heart-strengthening bread. These two patents are to strengthen the heart and protect the heart by adding Chinese medicinal materials to the flour. As we all know, the medicine is three-point poisonous. Therefore, the so-called The diets disclosed in the above two patents cannot be eaten for a long time. Once consumed for a long time, it is easy to cause discomfort in other parts of the body due to overdose of drugs, which is contrary to the main purpose of preventing and alleviating cardiovascular diseases through a reasonable combination of coarse diet and fine diet; In addition, the operability of the two patents mentioned above is poor, it is difficult to popularize, and it is not convenient for industrialized production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The health-care noodle for protecting the heart and nourishing the heart is prepared from the following weight proportions: 1 kg of red beans, 3 kg of sorghum, 2 kg of lotus root, and 82 kg of wheat flour.

[0018] The red bean adopts red bean powder, which is a powder obtained by crushing and grinding the red bean. The water content of the red bean powder is controlled to be less than 14%. When the residue on the sieve is less than 8%.

[0019] The sorghum adopts sorghum flour, which is a powder obtained by crushing and grinding sorghum. The moisture content of the sorghum flour is controlled to be less than 14%. When the residue on the sieve is less than 8%.

[0020] The lotus root adopts lotus root powder, which is a powder obtained by crushing and grinding the lotus root. The moisture content of the lotus root powder is controlled to be less than 14%. When the residue on the sieve is less than 8%.

[0021] The preparation method of the described health-care noodl...

Embodiment 2

[0028] The health-care noodle for protecting the heart and nourishing the heart is prepared from the following weight proportions: 3 kg of red beans, 4 kg of sorghum, 3 kg of lotus root and 83 kg of wheat flour.

[0029] The red bean adopts red bean powder, which is a powder obtained by crushing and grinding the red bean. The water content of the red bean powder is controlled to be less than 14%. When the residue on the sieve is less than 8%.

[0030] The sorghum adopts sorghum flour, which is a powder obtained by crushing and grinding sorghum. The moisture content of the sorghum flour is controlled to be less than 14%. When the residue on the sieve is less than 8%.

[0031] The lotus root adopts lotus root powder, which is a powder obtained by crushing and grinding the lotus root. The moisture content of the lotus root powder is controlled to be less than 14%. When the residue on the sieve is less than 8%.

[0032] The preparation method of the described health-care noodle...

Embodiment 3

[0039] The health-care noodle for protecting the heart and nourishing the heart is prepared from the following weight proportions: 5 kg of red beans, 5 kg of sorghum, 5 kg of lotus root and 85 kg of wheat flour.

[0040] The red bean adopts red bean powder, which is a powder obtained by crushing and grinding the red bean. The water content of the red bean powder is controlled to be less than 14%. When the residue on the sieve is less than 8%.

[0041] The sorghum adopts sorghum flour, which is a powder obtained by crushing and grinding sorghum. The moisture content of the sorghum flour is controlled to be less than 14%. When the residue on the sieve is less than 8%.

[0042] The lotus root adopts lotus root powder, which is a powder obtained by crushing and grinding the lotus root. The moisture content of the lotus root powder is controlled to be less than 14%. When the residue on the sieve is less than 8%.

[0043] The preparation method of the described health-care noodle...

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Abstract

The invention relates to heart-protecting heart-nourishing healthcare noodle as well as a preparation method thereof. The heart-protecting heart-nourishing healthcare noodle is prepared from the following components in parts by weight: 1-7 parts of red beans, 3-6 parts of sorghums, 2-6 parts of lotus roots and 82-87 parts of wheat powder. According to the invention, the red beans, the sorghums and the lotus roots are natural plant materials, no additive is added, material proportion is simple and reasonable, effects of the materials supplement with each other to realize organic collocation of coarse food and fine food, so that not only are various nutritional ingredients needed by a human body satisfied, but also problems that nutrition intake is unbalanced and nutrition intake is excessive are overcome. The heart-protecting heart-nourishing healthcare noodle disclosed by the invention has the characteristics of being balanced in nutrition, reasonable in combination of medicines, low in cost, simple in production process, delicious in taste, tasty and delicious, has effects of protecting and nourishing the heart, preventing and relieving cardiovascular disease, and benefiting qi and nourishing blood, is suitable for being eaten by a patient with the cardiovascular disease; moreover, damages to other parts of the human body are not caused by long-term use, and disease-preventing healthcare effect is very strong.

Description

technical field [0001] The invention belongs to the technical field of nutritional products, and in particular relates to a medicinal noodle, in particular to a heart-nourishing health-care noodle made of natural plant materials and wheat flour without any additives and a preparation method thereof. Background technique [0002] With the continuous development of society, the continuous improvement of people's living standards, the continuous acceleration of people's life rhythm, the incidence of cardiovascular disease has been increasing year after year, and tends to be younger. Cardiovascular disease, also known as circulatory system disease, is a A series of diseases involving the circulatory system. The circulatory system refers to the organs and tissues that transport blood in the human body, mainly including the heart and blood vessels (arteries, veins, microvessels), which can be subdivided into acute and chronic diseases, and are generally related to arteriosclerosis....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L33/10
CPCA23L33/10A23L7/109A23V2002/00
Inventor 董俊营赵晓玲王永贵
Owner YUZHOU SIYUAN IND
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