Dolichos lablab l spleen strengthening health noodles and preparation method thereof

A technology for health-care noodles and white lentils is applied in the directions of food preparation, function of food ingredients, food ingredients containing natural extracts, etc., and achieves the effects of comprehensive nutrition, improved taste and good taste.

Inactive Publication Date: 2014-08-13
ANHUI YULONG NOODLES FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are no white lentil health-care noodles in the market. In order to enrich the types of noodles, the invention provides

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] A white lentil spleen-invigorating and health-care noodle is made from the following raw materials (kg): 75 flour, 15 yam powder, 15 mung bean powder, 13 soybean protein powder, 9 white lentils, 6 orange leaves, 5 licorice, and astragalus 9. Bergamot flower 5.5, white lentil flower 5, kudzu flower 5, rose flower 5, thorn vegetable 7, lemon 3, willow wormwood 5, clover root freeze-dried powder 2.5, spirulina powder 0.4, tea polyphenols 0.3, Nutritional additives 3,

[0020] Wherein the nutritional additive is made of the following component raw materials in parts by weight: olean fruit leaf 8, 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, Calcium Stearoyl Lactate Sodium 9, Sodium Tripolyphosphate 15, Chickpea F...

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PUM

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Abstract

The present invention discloses dolichos lablab l spleen strengthening health noodles, which are prepared from the following raw materials by weight: 70-80 parts of flour, 10-20 parts of common yam rhizome powder, 10-20 parts of mung bean powder, 10-15 parts of soybean protein powder, 8-10 parts of dolichos lablab l, 5-10 parts of tangerine leaf, 4-6 parts of licorice root, 8-10 parts of milkvetch root, 5-6 parts of flos citri sarcodactylis, 4-6 parts of dolichos lablab l flower, 4-6 parts of pueraria lobata, 4-6 parts of rose, 6-8 parts of cirsium setosum, 2-4 parts of lemon, 4-6 parts of artemisia integrifolia linn., 2-3 parts of tetrastigma hemsleyanum diels et gilg root tuber lyophilized powder, 0.1-0.5 part of spiral algae powder, 0.2-0.4 part of tea polyphenol, and 2-4 parts of a nutritional additive. The health noodles have characteristics of good taste, complete nutrition, boiling resistance, and refreshing and smooth taste, provide effects of blood fat reducing, spleen and stomach strengthening and constipation prevention after long term taking, and have the dietary therapy health effect, wherein the taste of the noodles is significantly improved with addition of the self-made nutritional additive.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a white lentil spleen-invigorating and health-care noodle and a preparation method thereof. Background technique [0002] Noodles are a kind of food that is simple to make, convenient to eat, rich in nutrition, can be used as staple food and fast food, and has been accepted and liked by the people of the world already. Existing noodles are of a great variety, and common noodles also have various health-care noodles, but nutrition is relatively single, and health-care effect is not obvious, and particularly mouthfeel is bad, and people are difficult for accepting. [0003] White lentils can invigorate the spleen and remove dampness, diuresis and swelling, clear the liver and improve eyesight, strengthen the kidney, prevent kidney stones and uremia, and can be eaten for a long time without side effects. There are no white lentil health-care noodles in the market. In order to enrich ...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L7/109
CPCA23L7/109A23L33/105A23V2002/00A23V2250/21A23V2200/30A23V2200/32
Inventor 叶发泽
Owner ANHUI YULONG NOODLES FOOD
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