Nutrition noodle special for diabetic patients and preparation method thereof

A technology for diabetics and nutritional noodles, which is applied in the direction of food preparation, application, and food ingredients as taste improvers, etc. It can solve the problems of unacceptable, bad taste of health noodles, etc., and achieve the effect of improving taste and rich nutrition

Active Publication Date: 2014-08-13
ANHUI DAOJIA NUTRITION FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing noodles are of a great variety, and common noodles also have various health-care noodles, but existing health-care noodles mouthfeel is bad, is difficult for being accepted by people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] A nutritional noodle for diabetics, which is made from the following raw materials (kg): pumpkin powder 350, wheat flour 180, corn flour 85, buckwheat flour 82, oat flour 90, corn silk powder 9, bitter gourd powder 8 , fungus powder 9, black bean powder 25, nutritional additives 9,

[0018] Among them, the nutritional additives are made of the following components by weight (kg): olean fruit leaves 10, sweet potato leaves 13, Cynomorium cynomorium 5, ginkgo fruit 7, vine tea 9, gallinaceous gold 4, white fungus 2.5, Grifola frondosa 9, Mushroom 9, Red Date 7, Lily 5, Lotus Seed Core 5, Chia Seed 4, Moringa Seed 4, Ganoderma Lucidum Spore Powder 0.3, Safflower Seed Oil 7, Amylase 0.3, Glycanase 0.3, Vitamin C 3, Calcium Citrate 0.3, Calcium Sodium Stearoyl Lactylate 9, Sodium Tripolyphosphate 16, Chickpea Flour 24,

[0019] The preparation method of nutritional additives: a. Weigh and take the raw materials of each component according to the proportion of the formula; b...

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PUM

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Abstract

The invention discloses a nutrition noodle special for diabetic patients, and the nutrition noodle is prepared from the following raw materials by weight: 300-400 parts of pumpkin powder, 100-200 parts of wheat flour, 80-100 parts of corn flour, 80-100 parts of buckwheat flour, 80-100 parts of oat flour, 8-10 parts of corn silk powder, 8-10 parts of bitter gourd powder, 8-10 parts of fungus powder, 20-30 parts of black bean powder and 8-10 parts of a nutritional additive. The nutrition noodle prepared by the method has the hypoglycemic and hypolipidemic effects, is rich in nutrition, tastes good, provides an ideal main food for the majority of diabetic patients, and is a green health food with broad development prospect.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a special nutritional noodle for diabetics and a preparation method thereof. Background technique [0002] Noodles are a kind of flour made from grains or beans with water and made into dough, which is then either pressed or rolled into sheets and then cut or pressed, or made into strips (narrow or wide, or flat or round) or small flakes, and finally boiled, fried, stewed, fried food. Noodles are accepted and loved by people all over the world because they are easy to make, convenient to eat, nutritious, diverse and rich in varieties. Existing noodles are of a great variety, and common noodles also have various health-care noodles, but existing health-care noodles mouthfeel is bad, is difficult for being accepted by people. Contents of the invention [0003] The purpose of the present invention is to provide a kind of special nutritional noodle for diabetic patients with the fu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/212A23L1/29A23L7/109A23L19/00A23L33/00
CPCA23L7/109A23L33/10A23L33/105A23V2002/00A23V2200/328A23V2200/3262A23V2200/14
Inventor 孙凤英
Owner ANHUI DAOJIA NUTRITION FOOD
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