Wheat polypeptide nutrition and healthcare fine dried noodles capable of improving immunity

A technology of immunity and wheat active peptide, which is applied in food science and other fields, can solve the problems of poor immunity improvement of immunocompromised people, and achieve the effect of improving immunity, improving taste, and correcting the habit of partial eclipse

Inactive Publication Date: 2016-11-09
BINZHOU ZHONGYU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to overcome the technical deficiencies in the prior art that nutritional dried noodles can not improve the immunity of immunocompromised people, the present invention provides a wheat polypeptide nutritional and health-care dried noodles that can improve immunity, which contains a variety of nutritional components, and the selected nutritional materials Both medicine and food are homologous materials, which can significantly improve the immunity of immunocompromised patients, and have good promotion value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A wheat polypeptide nutritional and health-care noodle for improving immunity, which is composed of the following components in parts by weight: 70 parts of wheat flour, 0.3 parts of kelp powder, 2 parts of aloe juice, 5 parts of wheat active peptide, 5 parts of coix seed powder, and 15 parts of ginkgo 0.1 part of sucrose fatty acid ester, 8 parts of oyster extract, 3 parts of medlar.

[0018] The preparation method of the oyster extract is as follows: take the whole plant of oyster as raw material, dry, pulverize, and sieve, add 80% ethanol which is 5 times the volume of the raw material, and ultrasonically extract three times at 60 ° C; combine the extracts, The ethanol solution is recovered under reduced pressure to obtain a wet extract, which is dried and crushed to obtain the oyster extract.

[0019] The preparation method of aloe vera juice is as follows: blanching the aloe vera in boiling water, mixing it with 3-5 times the volume of water for beating after dryin...

Embodiment 2

[0022] A wheat polypeptide nutrition and health-care noodle for improving immunity, which is composed of the following components in parts by weight: 78 parts of wheat flour, 0.5 parts of kelp powder, 2.5 parts of aloe vera juice, 6.5 parts of wheat active peptide, 7.5 parts of coix seed powder, and 20 parts of ginkgo 0.2 parts of sucrose fatty acid ester, 10 parts of oyster extract, 4 parts of medlar.

[0023] The preparation method of the oyster extract is as follows: use the whole plant of oyster as raw material, dry, crush, and sieve, add 80% ethanol with a volume 5 times the weight of the raw material, and ultrasonically extract three times at 60°C to 70°C; extracting liquid, recovering ethanol liquid under reduced pressure to obtain wet extract, drying and pulverizing to obtain oyster extract.

[0024] The preparation method of aloe vera juice is as follows: blanching aloe vera in boiling water, mixing it with 3-5 times the volume of water for beating after drying, addin...

Embodiment 3

[0027] A wheat polypeptide nutritional and health-care noodle for improving immunity, which is composed of the following components in parts by weight: 85 parts of wheat flour, 0.8 parts of kelp powder, 5 parts of aloe juice, 8 parts of wheat active peptide, 10 parts of coix seed powder, and 25 parts of ginkgo 0.3 parts of sucrose fatty acid ester, 12 parts of oyster extract, 5 parts of wolfberry.

[0028] The preparation method of the oyster extract is as follows: use the whole plant of oyster as raw material, dry, crush, and sieve, add 80% ethanol with a volume 5 times the weight of the raw material, and ultrasonically extract three times at 60°C to 70°C; extracting liquid, recovering ethanol liquid under reduced pressure to obtain wet extract, drying and pulverizing to obtain oyster extract.

[0029] The preparation method of aloe vera juice is as follows: blanching aloe vera in boiling water, mixing it with 3-5 times the volume of water for beating after drying, adding 0.2-0...

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PUM

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Abstract

The invention provides wheat polypeptide nutrition and healthcare fine dried noodles capable of improving immunity to overcome the technical defect that the improvement effect of nutrition type fine dried noodles in the prior art on the immunity of immunocompromised people is poor. The wheat polypeptide nutrition and healthcare fine dried noodles are prepared from, by weight, 70-85 parts of wheat meal, 0.3-0.8 part of kelp meal, 2-5 parts of aloe juice, 5-8 parts of wheat bioactive peptide, 5-10 parts of coix seed powder, 15-25 parts of ginkgo seeds, 0.1-0.3 part of sucrose fatty acid ester, 8-12 parts of oyster extract and 3-5 parts of wolfberry fruits. The wheat polypeptide nutrition and healthcare fine dried noodles contain various nutritional ingredients, selected nutritional materials are all medicinal and edible materials, and the wheat polypeptide nutrition and healthcare fine dried noodles can significantly improve the immunity of immunocompromised patients and have high promotional value.

Description

technical field [0001] The invention relates to a wheat polypeptide nutritional and health-care noodle for improving immunity, which belongs to the field of health food. Background technique [0002] Vermicelli is a kind of hand-made pasta that is as thin as a hair, white and smooth, durable to storage and cooking. There are round and thin ones, and some are wide and flat. The varieties are divided into egg noodles, tomato noodles, spinach noodles, carrot noodles, kelp noodles, lysine noodles and so on. At present, vermicelli has formed a pattern of common development of staple food type, flavor type, nutrition type, and health care type. Vermicelli has always been one of the main noodles that people like because of their good taste, convenient eating, low price and easy storage. At present, functional food will be a new growth point, and in the development direction of functional food, functional food that helps the human body detoxify and detoxify will be the mainstream ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/10A23L33/105A23J1/12A23L33/18
CPCA23J1/125
Inventor 张志强侯义南王艳波曹娟赵素珍
Owner BINZHOU ZHONGYU FOOD
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