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Preparation method of mulberry and mulberry leaf bicolor health-preserving noodles

A technology of mulberry leaf and mulberry, which is applied in the field of food processing, can solve the problems of lack of health care, lack of material matching and reconciliation, single production material, etc., and achieves skin improvement effect, obvious blood lipid lowering effect, and good texture.

Inactive Publication Date: 2017-09-08
YIZHOU ROUMU TIANCHONG SERICULTURE TECH CO LTD +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the traditional pasta is made of relatively single materials and lacks the necessary collocation and coordination between materials. Therefore, it only meets people's needs for diet and has no health care effect.

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0025] The invention provides a method for preparing mulberry and mulberry leaf double-color health-preserving noodles. The prepared mulberry and mulberry-mulberry leaf double-color health-preserving noodles have good taste, and have the effects of lowering blood pressure, blood fat, blood sugar, promoting body fluid and moistening dryness, and the preparation method is simple.

[0026] In order to solve the above technical problems, the preparation method comprises the following steps:

[0027] Step A: picking fresh mulberry and mulberry leaves;

[0028] Step B: using tap water to clean the mulberries and the mulberry leaves, and drying the water on the surface of the mulberries and mulberry leaves at room temperature after cleaning;

[0029] Step C: squeezing the mulberries to obtain mulberry juice, and squeezing the mulberry leaves to obtain mulberry leaf juice;

[0030] Step D: mixing the mulberry juice with flour, mixing 1-4 parts of the mulberry juice with 20-40 parts o...

Embodiment 1

[0039] Step A: picking fresh mulberry and mulberry leaves;

[0040] Step B: using tap water to clean the mulberries and the mulberry leaves, and drying the water on the surface of the mulberries and mulberry leaves at room temperature after cleaning;

[0041] Step C: Squeeze the mulberries to obtain mulberry juice, and squeeze the mulberry leaves to obtain mulberry leaf juice; the mulberry juice is mixed with an aqueous extract of kudzu flower with a mass fraction of 10%-15%.

[0042] The preparation method of kudzu flower water extract is to add 10g of kudzu flower to 200ml of water and boil for 10 minutes, then filter through 200 mesh gauze, and the filtrate will be used for later use.

[0043] Step D: Mix the mulberry juice with flour, and mix 1 part of the mulberry juice with 20 parts of the flour to obtain mulberry noodles. The flour comprises 3-5 parts of wheat protein powder, 2-4 parts of chromium-rich triticale flour, 1-2 parts of starch and 1-2 parts of potato flour....

Embodiment 2

[0060] Step A: picking fresh mulberry and mulberry leaves;

[0061] Step B: using tap water to clean the mulberries and the mulberry leaves, and drying the water on the surface of the mulberries and mulberry leaves at room temperature after cleaning;

[0062] Step C: Squeeze the mulberries to obtain mulberry juice, and squeeze the mulberry leaves to obtain mulberry leaf juice; the mulberry juice is mixed with an aqueous extract of kudzu flower with a mass fraction of 10%-15%.

[0063] Step D: Mix the mulberry juice with flour, and mix 4 parts of the mulberry juice with 40 parts of the flour to obtain mulberry noodles. The flour comprises 3-5 parts of wheat protein powder, 2-4 parts of chromium-rich triticale flour, 1-2 parts of starch and 1-2 parts of potato flour.

[0064] The mulberry leaf juice is mixed with flour, and 5 parts of the mulberry leaf juice are mixed with 25 parts of the flour to obtain mulberry leaf noodles. Wherein, after the mulberry juice and the mulberry...

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Abstract

The invention discloses a preparation method of mulberry and mulberry leaves two-color health-preserving noodles. The preparation method comprises the following steps: step A: picking fresh mulberry and mulberry leaves; step B: using tap water to treat the mulberry and the mulberry leaves Cleaning, drying the mulberries and the moisture on the surface of mulberry leaves at room temperature after cleaning; step C: pressing the mulberries to obtain mulberry juice, and pressing the mulberry leaves to obtain mulberry leaf juice. A method for preparing mulberry and mulberry leaf double-color health-preserving noodles of the present invention, the noodles prepared by the method have good taste, obvious effects of lowering blood pressure and blood sugar, promote body fluid and moisten dryness, treat liver and kidney yin and blood deficiency, and improve skin effects obvious effect.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a mulberry leaf surface. Background technique [0002] At present, the traditional pasta has a relatively single production material and lacks the necessary collocation and harmony between the materials. Therefore, it only meets people's needs for diet and has no health care effect. Especially today when focusing on dietotherapy, by eating pasta for a long time, when people are full, it has many health care functions, which is particularly important. Secondly, it maintains a good mouthfeel. At present, many diseases that people are facing, such as high blood pressure, liver and kidney yin and blood deficiency and other symptoms, need to be treated with long-term diet, which is of great significance. [0003] It can be seen that it is extremely important to develop a kind of pasta that has a good taste, relieves alcohol, lowers high blood pressure, lowers blood fat, lowers blood su...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L19/00A23L19/10A23L25/00A23L33/10
CPCA23L7/109A23L19/09A23L19/10A23L19/105A23L25/30A23L33/10A23V2002/00
Inventor 安慧殷浩崔萍
Owner YIZHOU ROUMU TIANCHONG SERICULTURE TECH CO LTD
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