Ten-flavor grain-bean-medicine-vegetable nutritional diet-therapy noodle

A noodle and nutritional technology, applied in the field of ten-flavored grains, beans, medicinal vegetables, nutritional diet and therapeutic noodles

Inactive Publication Date: 2014-02-19
郭宇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are many types of noodles on the market at present, but there is no nutritional dietary noodles for the rehabilitation of patients with diabetes, hyperlipidemia, and hypertension.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0037] Before the noodles of the present invention are made: (1) in order to improve the nutritional value of wheat and oats, the wheat grains and oat grains are washed and soaked respectively, and the germination is accelerated with the tooth-promoting technology, and when the sprouts are 1-3 cm long, they are dried in the sun (2) Peel the soybeans, black beans, mung beans, and peanut seeds, wash and dry them separately, and then degrease them by mechanical low-temperature oil extraction (too high temperature will destroy the original nutrients of each bean) and then grind them into powder Low-fat soybean powder, low-fat black soybean powder, low-fat mung bean powder, and low-fat peanut powder are used for later use; (3) mint, carrot or celery or water spinach or amaranth are washed separately, and beaten into a pulp for later use.

[0038] The process of making noodles in the present invention is as follows: batching according to various noodle formula ratios, adding appropri...

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PUM

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Abstract

A ten-flavor grain-bean-medicine-vegetable nutritional diet-therapy noodle is composed of the following raw materials: germ wheat flour, germ oat flour, buckwheat seed flour, corn seed flour, sweet potato powder, potato flour, low-fat soybean powder, low-fat black soybean powder, low-fat mung bean powder, low-fat peanut powder, mint juice, celery juice, carrot juice, swamp cabbage juice and amaranth juice. Before preparation of the noodle, full wheat grains and full oat grains are respectively cleaned and immersed, and are respectively subjected to germination accelerating by utilizing germination accelerating technology, when growing to 1-3 cm, the germs are respectively dried and grinder into powder for reservation; buckwheat seeds are cleaned, dried and grinded into powder for reservation; soybean, black soybean, mung bean and peanut kernels are respectively cleaned, subjected to mechanical low-temperature oil pressing and degreasing, and grinded into powder for reservation; mint, celery, carrot, swamp cabbage and amaranth are respectively cleaned, cut and juiced for reservation. The preparation technology of the noodle comprises: burdening according to various noodle formulas, stirring uniformly, pressing dough for forming, drying, collecting, cutting, metering, packaging and listing. Some diabetic patients in Changsha all have normal blood sugar for continuous six years after eating the noodle provide by the invention for continuous six years, and various symptoms of diabetes are disappeared.

Description

Technical field: [0001] The invention relates to a nutritional therapeutic noodle with ten flavors of grains, beans, herbs and vegetables. Background technique: [0002] There are many kinds of noodles on the market at present, but there is no nutritional food therapy noodles specially for the rehabilitation of patients with diabetes, hyperlipidemia and hypertension. [0003] Now scientific research proves that: [0004] Wheat can convert starch into amylase, carbohydrase, maltose, and dextrin during germination, and convert protein into protease; malt is rich in unsaturated fatty acids and minerals calcium, iron, zinc, and selenium (can fight cancer); Malt is the essence of wheat grains, high in protein, high in vitamins, low in calories, low in cholesterol, malt helps digestion, prevents and cures cancer, and is a complete nutritional food for diabetics, hyperlipidemia patients, and tumor patients. [0005] Tartary buckwheat seeds contain 10-15% protein and 20 kinds of a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/20A23L1/212A23L1/29A23L7/109A23L11/00A23L19/00A23L33/00
CPCA23L33/00A23L7/109A23V2002/00
Inventor 郭宇
Owner 郭宇
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