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Health preservation weight losing noodles

A technology of noodles and aqueous solution, applied in the functions of food ingredients, climate change adaptation, food science, etc., can solve the problems of species, nutrition, and food health effects that cannot meet people's needs, and noodles lack health care and dietary effects, etc. The effect of uniform composition

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 people's needs in terms of types, nutrition, food health effects, etc.
Most of the existing noodles lack the therapeutic effect of health care

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment example 1

[0031] A health-preserving slimming noodle, comprising raw materials and water kneaded into noodles according to traditional techniques, wherein: the raw materials are composed of the following parts by weight:

[0032] 8 parts lotus leaf powder;

[0033] 2 parts lotus leaf water solution;

[0034] 15 parts of wheatgrass powder;

[0035] 5 parts of wheat seedling aqueous solution;

[0036] 70 parts flour;

[0037] Water in moderation.

[0038] The preparation process step of described lotus leaf aqueous solution is as follows:

[0039] 1) Freeze-drying: Take young lotus leaves and freeze-dry them at -20°C for 24 hours with a freeze dryer;

[0040] 2) Thawing: Air-dried and thawed at 10°C, the water on the surface will be lost and the nutrients will be retained;

[0041] 3) Drying: Expose to the sun for 2 hours at 30°C to ensure the lotus leaves are completely dried;

[0042] 4) Grinding: Use a satellite ball mill to grind the dried lotus leaves into 200-mesh lotus leaf ...

Embodiment example 2

[0052] A health-preserving slimming noodle, comprising raw materials and water kneaded into noodles according to traditional techniques, wherein: the raw materials are composed of the following parts by weight:

[0053] 5 parts lotus leaf powder;

[0054] 5 parts lotus leaf water solution;

[0055] 10 parts of wheatgrass powder;

[0056] 10 parts of wheat seedling aqueous solution;

[0057] 70 parts flour;

[0058] Water in moderation.

[0059] The preparation process step of described lotus leaf aqueous solution is as follows:

[0060] 1) Freeze-drying: Take young lotus leaves and freeze-dry them at -20°C for 30 hours with a freeze dryer;

[0061] 2) Thawing: Air-dried and thawed at 12°C, the water on the surface will be lost and the nutrients will be retained;

[0062] 3) Drying: Use a dryer to dry for 3 hours at 40°C to ensure that the lotus leaves are completely dried;

[0063] 4) Grinding: Use a satellite ball mill to grind the dried lotus leaves into 200-mesh lotu...

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PUM

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Abstract

The invention provides health preservation weight losing noodles. The health preservation weight losing noodles are prepared from raw materials and water through kneading with a traditional technology. The raw materials include, by weight, 1-10 parts of a lotus leaf aqueous solution, 5-20 parts of a wheat seedling aqueous solution and 70-90 parts of flour. The noodles manufactured through the lotus leaf solution and the wheat seedling aqueous solution in combination of flour have the effects of relaxing the bowels and preserving the health, and have a certain weight losing effect proved by the practice that more than 20 obese people eat the health preservation weight losing noodles for a month. The lotus leaf aqueous solution and the wheat seedling aqueous solution have high permeable bodies and can permeate into particle gaps in flour when mixed with flour, and the nutrient ingredients of the noodles are uniform.

Description

technical field [0001] The invention relates to the field of health-preserving noodles, in particular to a kind of health-preserving and slimming noodles. Background technique [0002] Noodles originated in China and have a long history. Because they are simple to make, convenient to eat, rich in nutrition, easy to digest, and can be staple food and fast food, they are more and more popular and loved by people. It is a kind of flour made from grains or beans with water and made into dough, or pressed or rolled into slices and then cut or pressed, or made into strips (narrow or wide, or flat) by rubbing, pulling, pinching, etc. or round) or small flakes, and finally boiled, fried, braised, and fried as a food. Along with improving day by day of people's living standard, the noodles of existing industrialized production have been difficult to satisfy people's demand gradually in aspects such as kind, nutrition, food health care effect. Most of the existing noodles lack the t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/10A23L33/105
CPCA23V2002/00A23V2200/32A23V2200/332Y02A40/90
Inventor 邵辉
Owner 中科国思生物科技研究(广州)有限公司
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