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Noodles capable of reducing blood sugar and preparation method of noodles

A technology for noodles and blood sugar is applied in the functions of food ingredients, food ingredients as taste modifiers, food science and other directions, which can solve the problems of unsatisfactory treatment effect, poor taste of traditional Chinese medicine, and low concentration of active ingredients.

Pending Publication Date: 2021-12-21
山东北耳菌业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are many traditional Chinese medicines available for treating diabetes, the enrichment degree of active ingredients is not high, the therapeutic effect is not very satisfactory, and the taste of traditional Chinese medicine is not good when taken alone

Method used

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  • Noodles capable of reducing blood sugar and preparation method of noodles

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[0025] The present invention also provides a preparation method of noodles capable of lowering blood sugar, comprising the following steps: separately crushing white fungus, Jerusalem artichoke, bitter gourd, astragalus, bitter almond, chicory and water lily, and mixing to obtain a mixture; steaming the mixture; Add 40-80 parts by weight of water to the steamed mixture, stir evenly, add flour, and after stirring, obtain a smooth dough; press the smooth dough into noodle cakes, then put the noodle cakes into noodle cutters and cut them into noodles ; After the noodles are dried, they are cut into sections and subpackaged to obtain finished products. The preparation method of the invention is simple and convenient, and can efficiently and conveniently produce the noodles with the effect of lowering blood sugar.

[0026] In some embodiments of the present invention, the above-mentioned white fungus, Jerusalem artichoke, bitter gourd, astragalus, bitter almond, chicory and water l...

Embodiment 1

[0033] The invention provides a method for preparing noodles capable of lowering blood sugar, comprising the steps of:

[0034] Raw materials: 800g flour, 100g white fungus, 150g Jerusalem artichoke, 50g bitter gourd, 50g astragalus, 50g bitter almond, 50g chicory, 50g water lily, 5g salt and 2g sodium carboxymethylcellulose.

[0035] Tremella, Jerusalem artichoke, bitter gourd, astragalus, bitter almond, chicory and water lily are crushed to 200-300 mesh respectively, and mixed to obtain a mixture;

[0036] The mixture was steamed at 90°C for 30min;

[0037]Add 400g of water to the steamed mixture, stir evenly, add flour, after stirring, a smooth dough is obtained, and place the smooth dough at 25°C for 20 minutes;

[0038] Press the smooth dough after being placed into a noodle cake, and then put the noodle cake into a noodle cutter to cut into noodles;

[0039] The noodles are dried at 35°C until the water content of the noodles is 8%, then cut into sections and packaged ...

Embodiment 2

[0041] The invention provides a method for preparing noodles capable of lowering blood sugar, comprising the steps of:

[0042] Raw materials: 850g flour, 125g white fungus, 180g Jerusalem artichoke, 70g bitter gourd, 70g astragalus, 70g bitter almond, 70g chicory, 70g water lily, 8g salt and 3g sodium carboxymethylcellulose.

[0043] Tremella, Jerusalem artichoke, bitter gourd, astragalus, bitter almond, chicory and water lily are respectively crushed to 200 meshes, and mixed to obtain a mixture;

[0044] The mixture was steamed at 100°C for 35min;

[0045] Add 500g of water to the steamed mixture, stir evenly, add flour, after stirring, a smooth dough is obtained, and place the smooth dough at 30°C for 25 minutes;

[0046] Press the smooth dough after being placed into a noodle cake, and then put the noodle cake into a noodle cutter to cut into noodles;

[0047] The noodles are dried at 40°C until the water content of the noodles reaches 9%, and then cut into sections and ...

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Abstract

The invention provides noodles capable of reducing blood sugar and a preparation method of the noodles, and relates to the field of foods. The noodles capable of reducing the blood sugar comprise flour, tremella, jerusalem artichoke, bitter gourds, astragalus membranaceus, semen armeniacae amarae, chicory, water lily flowers and ingredients. The method comprises the following steps of respectively crushing the tremella, the jerusalem artichoke, the bitter gourd, the astragalus membranaceus, the semen armeniacae amarae, the chicory and the water lily flower, and mixing to obtain a mixture; steaming the mixture; adding 40-80 parts by weight of water into the steamed mixture, uniformly stirring, adding flour, and stirring to obtain smooth dough; pressing the smooth dough into a dough cake, and then the dough cake is put into a noodle cutting machine to be cut into noodles; and drying the noodles, cutting into sections, and sub-packaging to obtain finished products. The noodles have the advantages of being capable of reducing the blood sugar and good in taste.

Description

technical field [0001] The invention relates to the field of food, in particular to noodles capable of lowering blood sugar and a preparation method thereof. Background technique [0002] Noodles originated in China and have a history of making and eating more than four thousand years. Noodles are a kind of health care food that is simple to make, convenient to eat, nutritious, not only staple food but also fast food, accepted and loved by the people of the world already. There are many kinds of noodles and various varieties. [0003] Diabetes mellitus is a group of metabolic diseases characterized by chronic blood glucose (referred to as blood sugar) levels. Absolute or relative insufficiency of insulin secretion and decreased sensitivity of target tissue cells to insulin lead to a series of metabolic disorders of sugar, protein, fat, water and electrolytes, with hyperglycemia as the main common sign. [0004] At present, the drugs for treating diabetes are mainly wester...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L33/10A23L31/00A23L19/10A23L19/00A23L25/00
CPCA23L7/109A23L33/10A23L31/00A23L19/10A23L19/01A23L25/30A23V2002/00A23V2200/328A23V2200/14
Inventor 石林
Owner 山东北耳菌业有限公司
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