Health noodles with hypoglycemic and lipid-lowering functions

A technology for reducing blood sugar and fat, and health-care noodles, which is applied in the functions of food ingredients, food shaping, and yeast-containing food ingredients, etc. It can solve the problems of unfavorable absorption of functional ingredients and nutrient elements, backward meal replacement diet preparation technology, and rough product taste and other problems, to achieve the effect of easy digestion and absorption, improvement of flavor and taste, and improvement of health care efficacy

Inactive Publication Date: 2019-04-02
HUBEI LAOXIANG AGRI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, many meal replacement diets have added some medicinal and edible Chinese medicinal materials to prevent and control diabetes and hyperlipidemia. However, most of these products lack the support of the theoretical basis of traditional Chinese medicine, and the formula is unreasonable. As a result, the health care effect is poor. In addition, due to the lack of basic research on functional ingredients, the existing meal replacement diet preparation technology is still very backward, which is not conducive to the absorption of functional ingredients and nutritional elements in the body. Consumption compliance is poor, which limits its use in the general consumer population

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A health-care noodle with the function of lowering blood sugar and fat, the preparation method is as follows:

[0039] Step 1: Preparation of hypoglycemic and lipid-lowering functional ingredients

[0040] Mulberry leaves 6.5Kg, Cyclocarya paliurus leaves 6.5Kg, Tangerine peel 3.5Kg, Tartary buckwheat 3.5Kg, Cinnamon 0.6Kg, Yam 0.6Kg, Jerusalem artichoke 0.5Kg

[0041] 1) Mix mulberry leaves, papaya paliurus leaves, and tangerine peel, add 6 times of water, 8.5% honey, 2.5% maltose, 2% salt, and 3% starter according to the weight of the mixture, and ferment at 35°C for 6 hours , filtered, the filtrate was concentrated, dried, and pulverized to obtain enzyme powder;

[0042] The starter is composed of yeast, lactic acid bacteria, cellulase and neutral protease, the weight ratio of which is 80:10:5:5.

[0043] 2) Grind tartary buckwheat, cinnamon, yam, and Jerusalem artichoke into 30-mesh coarse powder, and then put it in an extruder for puffing treatment. The temperatu...

Embodiment 2

[0049] Step 1: Preparation of hypoglycemic and lipid-lowering functional ingredients

[0050] Mulberry leaves 8.5Kg, Cyclocarya paliurus leaves 5Kg, tangerine peel 3Kg, buckwheat 3Kg, cinnamon 0.5Kg, yam 0.5Kg, Jerusalem artichoke 0.5Kg.

[0051]1) Mix mulberry leaves, papaya paliurus leaves, and tangerine peel, add 3 times the water, 6% honey, 2% maltose, 3% salt, and 2.5% starter according to the weight of the mixture, and ferment for 8 hours at 27°C , filtered, the filtrate was concentrated, dried, and pulverized to obtain enzyme powder;

[0052] The starter is composed of yeast, lactic acid bacteria, cellulase and neutral protease, the weight ratio of which is 60:20:10:10.

[0053] 2) Grind tartary buckwheat, cinnamon, yam, and Jerusalem artichoke into 50-mesh coarse powder, then place it in an extruder for puffing treatment, control the temperature of the material at 200°C, and the pressure at 4 times the standard atmospheric pressure for 10 minutes, then stop Heating a...

Embodiment 3

[0058] Step 1: Preparation of hypoglycemic and lipid-lowering functional ingredients

[0059] 6Kg of mulberry leaves, 9Kg of willow leaves, 2Kg of tangerine peel, 2Kg of buckwheat, 1Kg of cinnamon, 1Kg of yam, 0.2Kg of Jerusalem artichoke

[0060] 1) Mix mulberry leaves, Cyclocarya paliurus leaves, and tangerine peel, add 9 times water, 12% honey, 4% maltose, 1% salt, 5% starter according to the weight of the mixture, and ferment for 5 hours at 37°C , filtered, the filtrate was concentrated, dried, and pulverized to obtain enzyme powder;

[0061] The starter is composed of yeast, lactic acid bacteria, cellulase and neutral protease, the weight ratio of which is 90:5:2.5:2.5.

[0062] 2) Crush tartary buckwheat, cinnamon, yam, and Jerusalem artichoke into 10-mesh coarse powder, and then put it in an extruder for puffing treatment. Control the temperature of the material at 160°C, the pressure at 2.5 times the standard atmospheric pressure, and the time for 30 minutes, then sto...

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PUM

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Abstract

The invention discloses health noodles with hypoglycemic and lipid-lowering functions. The noodles comprise hypoglycemic and lipid-lowering effect components; and the effect components comprise of thefollowing raw materials by weight: 50-100 parts of mulberry leaves, 50-100 parts of leaves of cyclocarya paliurus, 20-50 parts of tangerine peel, 20-50 parts of tartary buckwheat, 1-10 parts of cinnamon, 1-10 parts of Chinese yam, and 1-10 parts of rhizomes of peltate yam. The scientific prescription is based on Chinese medicine therapeutic theory; the noodles are endowed with better hypoglycemicand lipid-lowering health effects, and the products are rich in various nutrients necessary for the human body, can completely replace the normal diet, and satisfy the daily nutrient intake demand ofthe human body.

Description

technical field [0001] The invention belongs to the field of food and relates to a health-care noodle with the functions of lowering blood sugar and fat. Background technique [0002] With the continuous improvement of people's living standards, the incidence of diabetes, hyperlipidemia, and hypertension is increasing. These diseases are mostly related to overnutrition, and controlling or reducing excessive nutrient absorption is an important way of health care. Therefore, , the meal replacement diet with low calorie and high satiety has gradually been more and more widely used in the health care and prevention and control of patients with three highs. Among them, noodles and meal replacement powder are the two most important product forms. The human body provides all kinds of necessary nutrients, and it also has the characteristics of high fiber, low calorie, and easy satiety. [0003] At present, many meal replacement diets have added some medicinal and edible Chinese med...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L19/00A23L29/00A23L33/00A23L33/10A23P30/34
CPCA23V2002/00A23L7/109A23L19/01A23L19/09A23L29/06A23L33/00A23L33/10A23P30/34A23V2200/326A23V2200/328A23V2250/76
Inventor 郑国
Owner HUBEI LAOXIANG AGRI TECH
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