Comprehensively-nutritional pastry and juice

A nutritional juice and nutritional technology, applied in the field of nutritional noodles and nutritional juice, can solve the problems of incomplete nutritional function, low nutritional function, low nutritional content, etc., to achieve the consolidation of nutritional components and nutritional functions, comprehensive nutrition, and pure taste Effect

Inactive Publication Date: 2014-10-01
梅会芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These products have low nutritional content and low nutritional functions, which are not comprehensive for the human body, and not comprehensive for the nutritional function of the sports crowd.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] The following is a further brief description of various raw materials of the nutritional noodles and nutritional juice of the present invention through specific examples:

[0021] 1. Green tea has the effects of producing body fluids and quenching thirst, eliminating food and removing greasiness, anti-oxidation, reducing toxicity, and sterilizing. Each 100 grams contains 296 calories, 32.5 grams of protein, 38.5 grams of sugar, 15.6 grams of fiber, A contains 417 micrograms, C contains 19 milligrams, calcium contains 332 milligrams, iron contains 14.4 milligrams, phosphorus 191 milligrams, etc., totaling 30 in Kinds of ingredients.

[0022] 2. Tartary buckwheat tea is not only rich in protein , Chlorophyll, fat , Carbohydrates, crude fiber, Minerals And trace elements, and also contains 18 natural Amino acid , The total content reaches 11.82%, and contains 9 kinds of fatty acids, which can promote the growth and development of young children and prevent the occurrence of...

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PUM

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Abstract

The invention discloses a comprehensively-nutritional pastry and juice. The comprehensively-nutritional pastry and juice is mainly composed of 15 raw materials and wheat flour without essence, pigments, preservatives, sodium cyclamate and water and used for cooking nutritional steamed buns, stuffed buns, pancakes, baked cakes, dumpling wrappers, wonton wrappers, nutritional juices and the like. According to the comprehensively-nutritional pastry and juice, food materials serve as essence. The comprehensively-nutritional pastry obtains functions of sterilization and sweetening and has the advantages of being higher than wheat pastry in nutritional components and nutritional functions and low in price. The larger the variety of natural food materials is, the more comprehensive the nutrients obtained by a human body are, and further the aim of diet balancing and reasonable nutrition can be achieved. The comprehensively-nutritional pastry and juice is a practical, substantial, healthy and nutritive food for sports members and community members, reduces the fear of people for food additives, the morbidity of various diseases and the fear for various cancers, eases the great pain of cancer patients, saves the expensive treatment costs of people, eases the burden of the nation, enhances the health of people, promotes the health of all the people, stabilizes the society and plays certain roles.

Description

[Technical Field] [0001] The invention relates to a selection of various types of foods with the highest nutritional components and most nutritional functions, and nutritional noodles and nutritional juices without food additives. [Background technique] [0002] According to the existing nutritious foods, health foods, sports foods, and packaged beverages, noodles and juices, all use one kind of raw material or a combination of two kinds of raw materials. In order to taste delicious, add food flavor, in order to look good, add color, and keep fresh It is necessary to add preservatives. In order to have sweetness, cyclamate and many food additives can be added to show the consumption of consumers. These food additives are very harmful to the human body, so people are very disgusted with these products. These products have low nutritional content and low nutritional function. They have incomplete nutritional content and nutritional function for the human body, and are even less com...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A23L1/30
Inventor 梅会芳
Owner 梅会芳
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