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Noodle with function of reducing blood pressure

A blood pressure-lowering, functional technology, applied in the field of noodles, can solve problems such as increased risk of disease incidence, and achieve the effects of increasing adhesion, consistent length, and preventing fat oxidation and rancidity

Inactive Publication Date: 2016-03-09
黄林海
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, elevated blood pressure is also the fuse of many diseases, which will increase the risk of coronary heart disease, heart failure, kidney disease and other diseases

Method used

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  • Noodle with function of reducing blood pressure
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A health-care noodle with the function of lowering blood pressure, including 28.4% wheat flour, 42.7% eggs, 8.1% Prunella vulgaris extract stock solution, 3.3% pumpkin, 3.6% konjac, 4.1% hawthorn, 6.6% black fungus persimmon granules, 2.0% pig bitter bile and 1.2% additives. The diameter of black fungus dried persimmon particles is 0.2mm.

[0040] The preparation method of Prunella vulgaris extract stock solution comprises the following steps:

[0041] Step 1: Weigh 1 part of Prunella vulgaris, wash and dry;

[0042] Step 2: Soak in absolute ethanol for 1 day after crushing;

[0043] Step 3: Pour the system in Step 2 into a Soxhlet extractor, and heat to reflux for 5 hours;

[0044] Step 4: Filtrate while hot, take the filtrate and remove the ethanol in the solution in a rotary evaporator to obtain the original solution of Prunella vulgaris extract.

[0045] The preparation method of black fungus persimmon granule comprises the following steps:

[0046] Step 1: Sel...

Embodiment 2

[0050]A health-care noodle with the function of lowering blood pressure, including 34.4% wheat flour, 32.7% eggs, 12.1% Prunella vulgaris extract stock solution, 4.3% pumpkin, 2.6% konjac, 4.7% hawthorn, 6.0% black fungus persimmon granules, 2.4% pig bitter bile and 0.8% additives. The diameter of black fungus dried persimmon particles is 0.5mm. Additives include gliadin, glutenin, ascorbic acid and potassium iodate.

[0051] The preparation method of Prunella vulgaris extract stock solution comprises the following steps:

[0052] Step 1: Weigh 1 part of Prunella vulgaris, wash and dry;

[0053] Step 2: Soak in absolute ethanol for 2 days after crushing;

[0054] Step 3: Pour the system in Step 2 into a Soxhlet extractor, and heat to reflux for 6 hours;

[0055] Step 4: Filtrate while hot, take the filtrate and remove the ethanol in the solution in a rotary evaporator to obtain the original solution of Prunella vulgaris extract.

[0056] The preparation method of black fu...

Embodiment 3

[0061] A health-care noodle with the function of lowering blood pressure, including 31.4% wheat flour, 37.7% egg, 10.1% Prunella vulgaris extract stock solution, 3.8% pumpkin, 3.1% konjac, 4.4% hawthorn, 6.3% black fungus persimmon granules, 2.2% pig bitter bile and 1.0% additives. The concentration of the extract stock solution of Prunella vulgaris is 63%, and the diameter of the black fungus persimmon particle is 0.3 mm. The additives include gliadin, glutenin, ascorbic acid and potassium iodate, and the mass ratio of gliadin, glutenin, ascorbic acid and potassium iodate is 1:1:0.2:0.2.

[0062] The preparation method of Prunella vulgaris extract stock solution comprises the following steps:

[0063] Step 1: Weigh 1 part of Prunella vulgaris, wash and dry;

[0064] Step 2: Soak in absolute ethanol for 1.5 days after crushing;

[0065] Step 3: Pour the system in Step 2 into a Soxhlet extractor, and heat to reflux for 5.5 hours;

[0066] Step 4: Filtrate while hot, take th...

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Abstract

The invention discloses a noodle with a function of reducing blood pressure and belongs to the field of food. The noodle with the function of reducing blood pressure provided by the invention comprises 28.4%-34.4% of wheat flour, 32.7%-42.7% of eggs, 8.1%-12.1% of selfheal extract stock solution, 3.3%-4.3% of pumpkin, 2.6%-3.6% of konjak, 4.1%-4.7% of hawthorn, 6.0%-6.6% of black fungus dried persimmon grains, 2.0%-2.4% of pig bile and 0.8%-1.2% of additives. The noodle with the function of reducing blood pressure provided by the invention has the characteristics of reducing the blood pressure and preventing the hypertension diseases through the daily diet.

Description

technical field [0001] The invention relates to a kind of noodles, in particular to a kind of health-care noodles with the function of lowering blood pressure. Background technique [0002] Noodles are a kind of health care food that is simple to make, convenient to eat, rich in nutrition, can be staple food and fast food. It has long been accepted and loved by people all over the world. Noodles are rich in carbohydrates, which can provide enough energy, and absorb a lot of water during cooking. 100 grams of noodles will become about 400 grams after cooking, so they can produce a strong sense of satiety. In addition, noodles can stimulate people's thinking activities. The human brain and nervous system need a food with 50% carbohydrates. Noodles are the food that the human brain needs. [0003] Hypertension is a disease that seriously threatens human health. Over 1 million people die every year in the country, and about 5 to 6 million surviving patients, more than 75% of t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L19/00A23L7/109A23L33/10A23L33/105
CPCA23V2002/00A23V2200/326
Inventor 黄林海
Owner 黄林海