Hypoglycemic buckwheat fungus vermicellis and processing method

A processing method and technology for lowering blood sugar, applied in the field of dried noodles, can solve the problem that dried noodles do not have the effect of lowering blood sugar, and achieve the effects of lowering blood sugar, maintaining normal metabolism, and enhancing secretion

Pending Publication Date: 2019-10-08
GUANGXI NORMAL UNIV FOR NATITIES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the development of society and the improvement of people's living standards, we pay more and more attention to the health of our diet in our daily diet. For some people with high blood sugar, there is a greater demand for foods that can lower blood suga...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The buckwheat fungus noodle for lowering blood sugar comprises the following raw materials: 22% of white fungus, 12% of morel, 18% of Coprinus comatus, 38% of tartary buckwheat, 5% of egg and 5% of rhodiola rosea.

[0025] A processing method for reducing blood sugar buckwheat mushroom noodles, comprising the following steps:

[0026] S1: Treatment of white fungus: select fresh white fungus, wash it, after the white fungus is cleaned, put the white fungus in hot water at 90 degrees Celsius for 180 seconds, take out the white fungus and put it in the dryer after blanching Drying in the oven, after the drying of the white fungus is completed, the white fungus is sent into the mill for grinding, and the white fungus powder is obtained;

[0027] S2: Treatment of morels: place the picked morels on a cleaning rack and use high-pressure cleaning equipment to clean them, place the washed morels in hot water at 90 degrees Celsius for 180 seconds, and finish blanching Finally, t...

Embodiment 2

[0041] The buckwheat fungus noodle for lowering blood sugar comprises the following raw materials: 20% white fungus, 10% morel, 20% coprinus comatus, 40% tartary buckwheat, 5% egg and 5% rhodiola rosea.

[0042] A processing method for reducing blood sugar buckwheat mushroom noodles, comprising the following steps:

[0043] S1: Treatment of white fungus: select fresh white fungus and clean it. After the white fungus is cleaned, put the white fungus in hot water at 95 degrees Celsius for 150 seconds. After blanching, take the white fungus out and put it in the dryer Drying in the oven, after the drying of the white fungus is completed, the white fungus is sent into the mill for grinding, and the white fungus powder is obtained;

[0044] S2: Treatment of morels: place the picked morels on a cleaning rack and use high-pressure cleaning equipment to clean them, place the washed morels in hot water at 95 degrees Celsius for 150 seconds, and finish blanching Finally, the hickory ch...

Embodiment 3

[0058] The buckwheat fungus noodle for lowering blood sugar comprises the following raw materials: 18% white fungus, 8% morel, 22% coprinus comatus, 42% tartary buckwheat, 5% egg and 5% rhodiola rosea.

[0059] A processing method for reducing blood sugar buckwheat mushroom noodles, comprising the following steps:

[0060] S1: Treatment of white fungus: select fresh white fungus, wash it, after the white fungus is cleaned, put the white fungus in hot water at 100 degrees Celsius for 120 seconds, take out the white fungus and put it in the dryer after blanching Drying in the oven, after the drying of the white fungus is completed, the white fungus is sent into the mill for grinding, and the white fungus powder is obtained;

[0061] S2: Treatment of morels: place the picked morels on a cleaning rack and use high-pressure cleaning equipment to clean them, place the washed morels in hot water at 100 degrees Celsius for 120 seconds, and finish blanching Finally, the hickory chick ...

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Abstract

The invention discloses hypoglycemic buckwheat fungus vermicelli and a processing method. The hypoglycemic buckwheat fungus vermicelli is prepared from the raw materials in percentage by weight: 18-22% of tremella, 8-12% of morchella, 18-22% of coprinus, 38-42% of tartary buckwheat, 5% of eggs and 5% of rhodiola. When the hypoglycemic buckwheat fungus vermicelli is eaten, a hypoglycemic effect ona body of an eater with high blood sugar can be produced, and the addition of the tremella, the morchella, the coprinus, the eggs and the rhodiola enables the hypoglycemic buckwheat fungus vermicellito be more delicious in the process of eating, and it is beneficial for people with high blood sugar to eat.

Description

technical field [0001] The invention relates to the technical field of dried noodles, in particular to a kind of buckwheat mushroom dried noodles for lowering blood sugar and a processing method thereof. Background technique [0002] With the development of society and the improvement of people's living standards, we pay more and more attention to the health of our diet in our daily diet. For some people with high blood sugar, there is a greater demand for foods that can lower blood sugar during the diet. High; vermicelli is a kind of food that people prefer, and it is also one of the main foods eaten by people with high blood sugar. However, when people with high blood sugar eat vermicelli, the vermicelli they eat does not have the effect of lowering blood sugar. For this reason, we have proposed a kind of buckwheat fungi vermicelli and its processing method for lowering blood sugar. Contents of the invention [0003] The purpose of the present invention is to solve the ...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L15/00A23L31/00A23L33/10
CPCA23L7/109A23L15/00A23L31/00A23L33/10A23V2002/00A23V2200/328A23V2300/10
Inventor 杨敬军常毓巍何淑玲马令法
Owner GUANGXI NORMAL UNIV FOR NATITIES
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