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Noodles with efficacy of weariness resistance

An anti-fatigue and efficacy technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food preparation, etc., can solve the problems of not being able to achieve multiple functions of health care

Inactive Publication Date: 2014-09-10
袁同恩
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Noodles are one of the traditional main foods in my country. Ordinary noodles are generally rolled into noodle strips by noodle presses, and then extruded into noodles to dry or dry. Ordinary noodles produced by traditional methods can only be eaten as food. , to provide basic nutrients for the human body, and cannot achieve the multiple functions of health care

Method used

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Embodiment Construction

[0017] In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further described below in conjunction with specific embodiments.

[0018] The noodle with anti-fatigue effect is made of the following raw materials in the weight ratio: 110g of flour, 12g of mung bean powder, 1g of salt, 0.5g of edible alkali, 12g of fresh wolfberry leaves, 25g of apples, 180g of carrots and 4g of licorice.

[0019] Preparation:

[0020] 1. Decoct the components of fresh wolfberry leaves and licorice with water, take the decoction liquid, add the dregs of the medicine and add water to repeat decoction 1-2 times, take the decoction liquid and combine; slice apples and carrots, and put them into the juicer Add cold boiled water to prepare fruit and vegetable juice; combine the decocting liquid with the fruit and vegetable juice, add water to fix and dissolve to 15% of the total weight of flour, mu...

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Abstract

The invention provides noodles with the efficacy of weariness resistance, and relates to the field of noodle production. The noodles are prepared from the following raw materials in proportioning by weight: 100-120 parts of flour, 10-15 parts of mung bean powder, 0.8-1.2 parts of table salt, 0.4-0.6 part of edible soda, 10-15 parts of fresh boxthorn leaves, 20-30 parts of apples, 150-200 parts of carrots, and 3-5 parts of licorice roots. The noodles disclosed by the invention not only have the nutritive value of traditional noodles, but also have the efficacies of building bodies, beautifying faces and weariness resistance at the same time, so that the noodles are suitable for people who are too tired at work or are excessive in movement, and are especially suitable for office workers to often eat.

Description

technical field [0001] The invention relates to the field of noodle production, in particular to noodles with anti-fatigue effect. Background technique [0002] Noodles are one of the traditional main foods in my country. Ordinary noodles are generally rolled into noodle strips by noodle presses, and then extruded into noodles to dry or dry. Ordinary noodles produced by traditional methods can only be eaten as food. , to provide basic nutrients for the human body, and cannot achieve the multiple functions of health care. Contents of the invention [0003] The technical problem to be solved by the present invention is to overcome the defects of the prior art and further propose a noodle with anti-fatigue effect. [0004] The technical problem to be solved by the present invention is realized by the following technical solutions. [0005] A kind of noodles with anti-fatigue effect, which is characterized in that it is made of the following raw materials in weight ratio: 100...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/20A23L1/212A23L1/30A23L7/109A23L11/00A23L19/00
CPCA23L7/109A23L33/105A23V2002/00A23V2200/30A23V2250/21
Inventor 袁同恩
Owner 袁同恩
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