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Agaricus blazei noodles capable of strengthening constitutions of teenagers and making method of agaricus blazei noodles

A technology of Agaricus blazei and teenagers, applied in the field of Agaricus blazei noodles and its preparation, can solve the problems of easily causing obesity and affecting growth and development, and achieve the effects of improving cardiopulmonary function, improving exercise explosive power and endurance, and fresh and tender meat

Inactive Publication Date: 2018-09-07
FOSHAN RIKEWEI FOOD TECH RES INST GENERAL PARTNER
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Adolescence is a critical stage of a person's growth and development. At this time, the growth and development of adolescents is in a vigorous period, and they need a lot of energy and intake of various nutrients. To promote the normal development of their physique and intelligence, it is necessary to ensure adequate nutrition. Nutrient supply and appropriate energy intake are currently affected by the rapid development of social economy and sharply changing lifestyles in terms of energy intake. The problem of insufficient energy intake and excessive energy intake is bothering children and adolescents. Energy intake Too little, it is difficult to meet the nutritional needs of the body, affecting growth and development, too much energy intake, excess energy will be stored in the form of fat, which can easily lead to obesity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Agaricus blazei noodles for strengthening the physique of teenagers, which are composed of the following raw materials in parts by weight: 0.25 parts of total saponins of Acanthopanax senticosus, 0.25 parts of total saponins of Tribulus terrestris, 0.02 parts of ginkgo leaf extract, 0.04 parts of spirulina selenium polysaccharide, and 10 parts of hawthorn , 6 parts of dried Agaricus blazei, 0.8 parts of salt, 0.4 parts of sodium carboxymethyl cellulose, 0.25 parts of xanthan gum, 0.22 parts of sodium alginate, and 81.77 parts of high-gluten wheat flour.

[0037] The preparation method of the total saponins of Acanthopanax senticosus is as follows: take Acanthopanax senticosus, dry and crush it to 20 meshes, soak in petroleum ether (60-90° C.), leave it at room temperature for 3 hours, pour off the extract, and add petroleum Soak in ether until the extract is colorless, dry it in a ventilated place, evaporate petroleum ether, add 70% ethanol according to the ratio of mate...

Embodiment 2

[0053] Agaricus blazei noodles for strengthening the physique of teenagers, which are composed of the following raw materials in parts by weight: 0.3 parts of total saponins of Acanthopanax senticosus, 0.3 parts of total saponins of Tribulus terrestris, 0.025 parts of ginkgo leaf extract, 0.05 parts of spirulina selenium polysaccharide, and 12.5 parts of hawthorn , 7 parts of dried Agaricus blazei, 1 part of salt, 0.45 parts of sodium carboxymethylcellulose, 0.3 parts of xanthan gum, 0.225 parts of sodium alginate, and 77.85 parts of high-gluten wheat flour.

Embodiment 3

[0055] Agaricus blazei noodles for strengthening the physique of teenagers, which are composed of the following raw materials in parts by weight: 0.35 parts of Acanthopanax total saponins, 0.35 parts of total saponins of Tribulus terrestris, 0.03 parts of ginkgo leaf extract, 0.06 parts of spirulina selenium polysaccharide, and 15 parts of hawthorn , 8 parts of dried Agaricus blazei, 1.2 parts of salt, 0.5 parts of sodium carboxymethylcellulose, 0.35 parts of xanthan gum, 0.23 parts of sodium alginate, and 73.93 parts of high-gluten wheat flour.

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PUM

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Abstract

The invention belongs to the field of health-care foods, and discloses agaricus blazei noodles capable of strengthening constitutions of teenagers and a making method of the agaricus blazei noodles. The noodles consist of the following raw materials in parts by weight of 0.25-0.35 part of radix acanthopanacis senticosi total saponin, 0.25-0.35 part of tribulus terrester total saponin, 0.02-0.03 part of a ginkgo leaf extract, 0.04-0.06 part of spirulina selenium polysaccharides, 10-15 parts of haws, 6-8 parts of dried agaricus blazei, 0.8-1.2 parts of table salt, 0.4-0.5 part of sodium carboxymethyl cellulose, 0.25-0.35 part of xanthan gum, 0.22-0.23 part of sodium alginate and the balance of high-gluten wheat flour, wherein the total of all the raw materials is 100 parts. The noodles can improve the cardiopulmonary function and increase sports explosive power and endurance through strengthening the constitutions of teenagers, so that the organism immunity of the teenagers can be enhanced, skeleton growth can be promoted, and the development of tissue organs and systems of the teenagers can be perfected.

Description

technical field [0001] The invention relates to the technical field of health food, in particular to Agaricus blazei noodles for strengthening the physique of teenagers and a preparation method thereof. Background technique [0002] Adolescence is a critical stage of a person's growth and development. At this time, the growth and development of adolescents is in a vigorous period, and they need a lot of energy and intake of various nutrients. To promote the normal development of their physique and intelligence, it is necessary to ensure adequate nutrition. Nutrient supply and appropriate energy intake are currently affected by the rapid development of social economy and sharply changing lifestyles in terms of energy intake. Insufficient energy intake and excessive energy intake both plague children and adolescents. Energy intake Too little, it is difficult to meet the nutritional needs of the body, affecting growth and development, too much energy intake, excess energy will ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/00A23L31/00A23L33/105A23L33/125A23L33/10A23L33/16
CPCA23L7/109A23L19/09A23L31/00A23L33/10A23L33/105A23L33/125A23L33/16A23V2002/00A23V2200/30A23V2250/21A23V2250/51A23V2250/1626
Inventor 周关健
Owner FOSHAN RIKEWEI FOOD TECH RES INST GENERAL PARTNER
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