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Gastrointestinal function improvement health care noodle and preparation method thereof

A technology for health care noodles and gastrointestinal tract, which is applied in the directions of food preparation, function of food ingredients, food ingredients containing natural extracts, etc. The effect of the Tao function

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

[0018] A health-care noodle with the function of improving the gastrointestinal tract is made of the following raw materials (kg): 95% wheat flour, 26% barley flour, 8% wheat bran powder, 18% soybean protein powder, 15% chromium-enriched black wheat flour, and 15% barley flour. Dried buds 11, amomum 11, licorice 9, white hyacinth bean flower 7, gorse 7, mangosteen 9, ginseng 11, radix 5.5, white peony 5.5, yam powder 25, nutritional additives 3,

[0019] Wherein the nutritional additive is made from the following weight (g) component raw materials: olean fruit leaf 8, Cynomorium cynomorium 5, mulberry leaf 7, vine tea 9, gallinaceous gold 4, white fungus 2.5, Grifola frondosa 9, shiitake mushroom 9, Jujube 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 2, Calcium Citrate 0.3, Stearyl Calcium Sodium Lactate 9, Sodium Tripolyphosphate 15, Chickpea Flour 5,

[0020] The pr...

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Abstract

The invention discloses a gastrointestinal function improvement health care noodle which is prepared from the following raw materials by weight: 90-100 parts of wheat flour, 20-30 parts of barley flour, 5-10 parts of wheat bran powder, 10-20 parts of soy protein powder, 10-20 parts of chromium-rich black wheat flour, 10-12 parts of dry aralia elata seem, 10-12 parts of fructus amomi, 8-10 parts of licorice, 5-8 parts of flos lablab album, 5-8 parts of gorse, 8-10 parts of momordica grosvenori, 10-12 parts of adenophora, 5-6 parts of ophiopogon japonicus, 5-6 parts of radix paeoniae alba, 20-30 parts of yam powder and 2-4 parts of a nutrition additive. The gastrointestinal function improvement health care noodle has natural wheat flavor, is rich in dietary fiber and a variety of nutrients, is comprehensive in nutrition, can improve the gastrointestinal function, is convenient to eat, tastes moistening and smooth, is conveniently edible, and is especially suitable for long-term consumption of patients with constipation.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a health-care noodle with improved gastrointestinal function 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 object of the present invention is to provide a health-care noodle with health-care food therapy fu...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L7/109
CPCA23L7/109A23L33/105A23V2002/00A23V2250/21A23V2200/32
Inventor 孙凤英
Owner ANHUI DAOJIA NUTRITION FOOD
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