Noodles with function of reducing blood sugar

A technology for lowering blood sugar and noodles, which is applied in the functions of food ingredients, food ingredients as taste improvers, food science and other directions, can solve the problem that the variety, nutrition, and food health effects are difficult to meet people's needs, and noodles lack health care and dietary effects, etc. problem, to achieve the effect of high nutritional value

Inactive Publication Date: 2017-01-04
中科国思生物科技研究(广州)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards, the existing industrialized noodles have gradually been difficult to meet peopl...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment example 1

[0024] A kind of noodles for lowering blood sugar, comprising noodles kneaded with raw materials and water according to a traditional technique, wherein: the raw materials are composed of the following parts by weight:

[0025] 30 parts of mulberry leaf powder;

[0026] 20 parts of mulberry juice;

[0027] 60 parts of flour;

[0028] The right amount of water.

[0029] 1) Use a squeezer to squeeze 10-30 parts of mulberry into juice, add water for dilution, the ratio of mulberry juice to water is 40%:60%, and make 20 parts of mulberry juice for later use.

[0030] 2) Take the mulberry leaves and freeze-dry them at -20℃ for 24 hours; take them out for air-drying and thawing at 15℃, the surface moisture will be lost, and the nutrients will be retained; the mulberry leaves will be exposed to the sun for 2 hours at 30℃ to ensure the Thoroughly dry; Use a ball mill to grind the dried mulberry leaves into 200 mesh mulberry leaf powder.

[0031] 3) Mix the mulberry leaf powder and flour together...

Embodiment example 2

[0033] A kind of noodles for lowering blood sugar, comprising noodles kneaded with raw materials and water according to a traditional technique, wherein: the raw materials are composed of the following parts by weight:

[0034] 20 parts of mulberry leaf aqueous solution made from mulberry leaves;

[0035] 10 parts of mulberry are pressed into concentrated mulberry juice;

[0036] 70 parts flour;

[0037] Right amount of water.

[0038] The weight of the mulberry leaf aqueous solution, the concentrated mulberry juice, and an appropriate amount of water does not exceed 30% of the total weight, and the flour cannot be kneaded into a dough with too much water.

[0039] Take the mulberry leaves and freeze-dry at -20℃ for 30 hours; take them out for air-drying and thawing at 12℃, the surface moisture will be lost, and the nutrients will be retained; dry them in a dryer at 30℃ for 3 hours to ensure the mulberry leaves Use a ball mill to grind the dried mulberry leaves into 200 mesh mulberry le...

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PUM

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Abstract

The invention discloses noodles with a function of reducing blood sugar. The noodles comprise noodle bodies prepared by kneading raw materials and water by a traditional process. The noodles are characterized by being prepared from the following raw materials in parts by weight: 10 to 40 parts of mulberry leaf powder, 10 to 30 parts of mulberry fruit juice, 30 to 80 parts of flour and a proper amount of water. The noodles disclosed by the invention are prepared by taking the mulberry leaf powder or an aqueous solution of mulberry leaf as raw materials and adding the raw materials into the water, and have a health-care and life-preservation effect of reducing blood sugar and blood fat; the mulberry fruit juice is added for adjusting mouth feel; meanwhile, the mulberry fruit juice also has higher nutrient value.

Description

Technical field [0001] The invention relates to the field of noodle manufacturing, in particular to a noodle for lowering blood sugar. Background technique [0002] Noodles originated in China and have a long history. They are becoming more and more popular and loved by people because of their simple preparation, convenient eating, rich nutrition, easy digestion, as a staple food and fast food. It is a kind of flour made of cereals or legumes and water and made into a dough or pressed or rolled into pieces and then cut or pressed, or using means such as rubbing, pulling, kneading, etc., to make strips (or narrow or wide, or flat (Or round) or small slices, and finally cooked, fried, braised, and fried. With the improvement of people's living standards, the existing industrialized noodles have gradually been unable to meet people's needs in terms of variety, nutrition, and food health benefits. Most of the existing noodles lack the therapeutic effects of health preservation and ...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L33/10
CPCA23V2002/00A23V2200/328A23V2200/3262A23V2200/14A23V2200/30
Inventor 邵辉
Owner 中科国思生物科技研究(广州)有限公司
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