Anti-aging noodles and preparation method thereof

A production method and anti-aging technology, applied in the field of noodles, to achieve the effects of recovering SOD activity, prolonging average lifespan and refreshing taste

Inactive Publication Date: 2015-03-25
徐大军 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are no noodles related to anti-aging effects on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] An anti-aging noodle, its raw material and mass ratio: astragalus 20, ganoderma lucidum 20, fresh tomato 30, fresh lotus white 30, wheat flour 60, purified water 20.

[0013] The production steps are as follows: (1) wash, dry and sterilize astragalus and ganoderma lucidum, and grind them into powder for later use; (2) grind fresh tomato and fresh lotus white into pulp and mix them for later use; (3) mix astragalus root and ganoderma lucidum powder Flour and wheat flour are added to the paste made of fresh tomato and lotus white in proportion, then pure water is added to stir, and knead evenly, then make noodles with a noodle machine, dry and pack.

Embodiment 2

[0015] An anti-aging noodle, its raw material and mass ratio: astragalus 10, ganoderma lucidum 10, fresh tomato 20, fresh lotus white 20, wheat flour 70, purified water 35.

[0016] The production steps are as follows: (1) wash, dry and sterilize astragalus and ganoderma lucidum, and grind them into powder for later use; (2) grind fresh tomato and fresh lotus white into pulp and mix them for later use; (3) mix astragalus root and ganoderma lucidum powder Flour and wheat flour are added to the paste made of fresh tomato and lotus white in proportion, then pure water is added to stir, and knead evenly, then make noodles with a noodle machine, dry and pack.

Embodiment 3

[0018] An anti-aging noodle, its raw material and mass ratio: astragalus 15, ganoderma lucidum 18, fresh tomato 25, fresh lotus white 25, wheat flour 65, purified water 30.

[0019] The production steps are as follows: (1) wash, dry and sterilize astragalus and ganoderma lucidum, and grind them into powder for later use; (2) grind fresh tomato and fresh lotus white into pulp and mix them for later use; (3) mix astragalus root and ganoderma lucidum powder Flour and wheat flour are added in proportion to the slurry made of fresh tomato and lotus white, then pure water is added to stir, and knead evenly, then make noodles with a noodle machine, dry and pack.

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PUM

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Abstract

The invention discloses anti-aging noodles and a preparation method thereof. The anti-aging noodles comprise the following raw materials in parts by mass: 10-20 parts of astragalus membranaceus, 10-20 parts of lucid ganoderma, 20-30 parts of fresh tomatoes, 20-30 parts of fresh cabbage, 60-70 parts of wheat meal and 10-35 parts of purified water. The method comprises the following preparation steps: (1) cleaning, drying and disinfecting astragalus membranaceus and lucid ganoderma, and respectively grinding into powder for later use; (2) respectively grinding the fresh tomatoes and the fresh cabbage into slurry at the ratio, and mixing for later use; and (3) adding astragalus membranaceus powder, lucid ganoderma powder and wheat meal to the slurry prepared from the fresh tomatoes and the cabbage, adding a proper amount of purified water, stirring, kneading uniformly, preparing into noodles by virtue of a noodle maker, drying and packaging. The anti-aging noodles disclosed by the invention are good in taste, and simple in production process, and have the efficacies of preventing ageing, treating neurasthenia and improving immunity.

Description

technical field [0001] The invention relates to noodles, in particular to noodles with anti-aging effects. Background technique [0002] The noodles sold in the market today are generally made with traditional flour, and the production methods mostly adopt traditional crafts; along with the improvement of living standards, the raw material quality and nutrition and taste of noodles produced in the past are far from enough for people's needs. For a long time, people have longed to expect that there is a kind of delicious and delicious health noodles that can be added into noodles by using pure natural plants to make noodles have better nutritional value and anti-aging function. At present, there are no noodles related to anti-aging effects on the market. Contents of the invention [0003] The object of the present invention is to provide a kind of noodle, which not only has good taste, but also has anti-aging effect. [0004] The present invention is achieved through ...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/29A23L7/109A23L33/00
CPCA23L19/09A23L7/109A23L33/00A23L33/105A23V2002/00A23V2200/302A23V2200/32A23V2200/324A23V2200/314
Inventor 徐大军龚定军
Owner 徐大军
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