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Glossy ganoderma nutritive fine dried noodles and preparation method thereof

A technology of Ganoderma lucidum and nutrition, applied in the field of health food, can solve the problems of rough functional components, little effect, single functional components, etc., and achieve the effects of prolonging the latency period of epilepsy, reducing the degree of seizures, and improving nutritional value.

Inactive Publication Date: 2018-11-06
广东日可威富硒食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese patents "A Kind of Nutritious Noodles and Its Preparation Method" (CN201410403325.4), "A Kind of Tianma Noodles and Its Preparation Method" (CN201610296190.5), "Gastrodiae Healthy Noodles and Its Preparation Method" (CN201710404332.X), " Poria Gastrodia Noodles” (CN201611184002.6) both disclose a health-care noodle with anti-epileptic effect, but the above patents contain a single functional ingredient, common raw materials, and simple preparation of the functional ingredients. little effect

Method used

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  • Glossy ganoderma nutritive fine dried noodles and preparation method thereof

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Effect test

Embodiment 1

[0033]A Ganoderma lucidum nutritional dried noodle, which consists of the following parts by weight: 70 parts of wheat flour, 10 parts of soybean powder, 5 parts of skimmed milk powder, 4 parts of walnut powder, 8 parts of Ganoderma lucidum liquid, 1 part of salvia miltiorrhiza extract, 0.5 parts of eleutheroside, Gastrodia elata 0.5 parts of vegetarian food, 4 parts of eggs, 0.2 parts of CMC, 1 part of table salt, and 0.1 part of edible alkali.

[0034] The preparation method of described Ganoderma lucidum liquid is:

[0035] a. Connect the ganoderma strains to the slant solid medium, and cultivate them for 8 days at 28°C to obtain the ganoderma mycelium, then inoculate the ganoderma lucidum mycelia into 250ml, and make the ganoderma lucidum mycelia by 20% of potato, 5% of glucose, and 0.1 potassium dihydrogen phosphate %, 0.05% magnesium sulfate, and 0.2% ammonium sulfate, cultivate at 28°C and 120r / min until tiny mycelium balls appear;

[0036] b. Transfer Ganoderma lucidu...

Embodiment 2

[0050] A Ganoderma lucidum nutritional dried noodle, which consists of the following parts by weight: 75 parts of wheat flour, 12.5 parts of soybean powder, 6.5 parts of skimmed milk powder, 5 parts of walnut powder, 9 parts of Ganoderma lucidum liquid, 2 parts of Danshen extract, 0.75 parts of eleutheroside, Gastrodia elata 0.75 parts of vegetarian, 5 parts of eggs, 0.3 parts of CMC, 1.5 parts of table salt, 0.2 parts of edible alkali.

Embodiment 3

[0052] A Ganoderma lucidum nutritional dried noodle, which consists of the following parts by weight: 80 parts of wheat flour, 15 parts of soybean powder, 8 parts of skimmed milk powder, 6 parts of walnut powder, 10 parts of Ganoderma lucidum liquid, 3 parts of salvia miltiorrhiza extract, 1 part of eleutheroside, Gastrodia elata 1 part of vegetable, 6 parts of egg, 0.4 part of CMC, 2 parts of table salt, 0.3 part of edible alkali.

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Abstract

The invention belongs to the field of healthcare foods, and discloses glossy ganoderma nutritive fine dried noodles and a preparation method thereof. The fine dried noodles include, by weight, 70-80 parts of wheat flour, 10-15 parts of soybean powder, 5-8 parts of skim milk powder, 4-6 parts of walnut powder, 8-10 parts of glossy ganoderma liquid, 1-3 parts of danshen root extract liquid, 0.5-1 part of eleutheroside, 0.5-1 part of gastrodine, 4-6 parts of eggs, 0.2-0.4 part of CMC, 1-2 parts of table salt, and 0.1-0.3 part of sodium carbonate. The soybean powder, the walnut powder and the skimmilk powder are adopted as auxiliary materials and the gastrodine, the eleutheroside, the danshen root extract liquid, the glossy ganoderma liquid and other functional components are added, and therefore, nutrition value of the noodles is improved, and through regulation of the brain neurotransmitter content, outbreak of epilepsy is delayed by calcium influx blocking and the degree of outbreak isreduced, so that the fine dried noodles have a certain anti-epileptic function.

Description

technical field [0001] The invention relates to the technical field of health food, in particular to ganoderma nutritious dried noodles and a preparation method thereof. Background technique [0002] Epilepsy is a chronic brain dysfunction syndrome caused by a variety of reasons. It is a paroxysmal, sudden and transient brain dysfunction caused by repeated supersynchronous discharge of brain neuron cell groups. The clinical manifestations are short-term motor, sensory, consciousness, behavior, and various autonomic disorders, and the EEG shows epileptic discharge. Elderly epilepsy refers to epilepsy that occurs after the age of 60. Its incidence rate is relatively high, and its etiology and clinical manifestations are specific, which is different from other age groups. Epilepsy in the elderly is mostly secondary, and cerebrovascular diseases are the most common etiology, such as hypertensive arteriosclerotic cerebral thrombosis, cerebral hemorrhage, subarachnoid hemorrhage,...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L33/105A23L33/10A01G18/20A01G18/50A01G18/40
CPCA23V2002/00A23L7/109A23L33/10A23L33/105A01G18/20A01G18/40A01G18/50A23V2250/2124A23V2250/208A23V2200/30A23V2200/324
Inventor 杨凯余以刚
Owner 广东日可威富硒食品有限公司
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