Preparation method of noodles for conditioning constipation and intestinal tracts of diabetic patients

Abstract

The invention relates to a preparation method of noodles for conditioning constipation and intestinal tracts of diabetic patients, which can effectively solve the edible problems of preparation of functional noodles, control of blood sugar level and regulation of gastrointestinal functions. The noodles are prepared from the following raw materials in percentage by weight: rye, sophora flower buds, fructus cannabis, lindera aggregata leaves, rhizoma polygonati and ilex paraguay leaves. The preparation method comprises the following steps: washing and drying the raw materials; the preparation method comprises the following steps: crushing, sieving, mixing, adding water, preparing granules, drying, dissolving in water, uniformly swelling in warm water to obtain dough, standing, rolling, preparing dough strips, thinning, cutting into strips, drying, packaging in vacuum, and storing. The food is scientific and reasonable in component, simple in method operation, easy to produce and prepare and good in product quality, has the functions of controlling the blood sugar level and regulating the gastrointestinal tract, can be effectively suitable for diabetic patients to regulate constipation and eat in intestinal tracts, is a great innovation in food, and has remarkable economic and social benefits.

Description

Technical Field

[0001] The invention relates to the field of food processing, in particular to a method for preparing noodles for regulating constipation and intestinal tract of diabetic patients. Background Art

[0002] Noodles are a traditional noodle food in China. With its rich nutrition, convenient cooking and excellent taste, it has become a favorite food of the general public and is used as a staple food in most areas. Traditional noodles are mostly made of refined wheat flour, which has a high carbohydrate content and is easy to digest. However, due to the composition of the raw materials, the glycemic index is high and it is not suitable for people who need to control blood sugar intake, especially diabetic patients. At the same time, as people's living standards and health awareness continue to improve, functional and health-care foods will become more and more popular among the people. Therefore, the basic functions of traditional noodles cannot meet people's demand for functional foods. Summary of the invention

[0003] In view of the above situation, in order to overcome the shortcomings of the prior art, the purpose of the present invention is to provide a method for preparing noodles for regulating constipation and intestinal function in diabetic patients, which can effectively solve the preparation of functional noodles and is suitable for the consumption problem of controlling blood sugar levels and regulating gastrointestinal function.

[0004] The technical solution provided by the present invention is: a method for preparing noodles for regulating constipation and intestinal tract of diabetic patients, wherein the noodles are prepared from the following raw materials in weight percentage: 80-84% of rye, 3-5% of sophora japonica seed, 2-4% of hemp seed, 0.5-1% of lindera sibiricum leaf, 5-9% of polygonatum sibiricum and 0.5-1% of Ilex paraguariensis leaf, and the preparation method is:

[0005] (1) Material pretreatment: Wash ryegrass, Sophora japonica seeds, hemp seeds, Linderae umbellatae leaves, Polygonatum sibiricum and Ilex paraguariensis leaves with purified water, remove impurities and dry;

[0006] (2) Grinding: Grind the dried raw materials separately and pass them through a 100-mesh sieve to obtain uniform powder;

[0007] (3) Mixing: Mix the powder obtained in step (2) evenly;

[0008] (4) Granulation: Add water to the mixed powder, the amount of water added is 20-45% of the weight of the rye flour, and make granules;

[0009] (5) Drying: Dry the prepared granules to a moisture content of 12-14%;

[0010] (6) kneading: dissolving the granules dried in step (5) in water and kneading the dough, and uniformly swelling the granules in warm water at 20-30° C. for 15-30 minutes to obtain dough;

[0011] (7) Letting the dough rest and rolling it into sheets: the dough obtained in step (6) is left to rest at room temperature for 20-30 minutes, and then rolled into sheets to form dough sheets. When forming dough sheets, a layer of rye flour prepared separately is evenly sprinkled between each layer of dough sheets to prevent sticking;

[0012] (8) Pressing and cutting into strips: After the dough obtained in step (7) is pressed and cut into strips, a layer of rye flour prepared separately is evenly sprinkled on the strips to prevent sticking, thereby obtaining noodles;

[0013] (9) Packaging: The noodles obtained in step (8) are dried so that the noodles are not sticky to the hands and have a certain elasticity, and then vacuum-packed and stored in an environment with a humidity below 50%.

[0014] The components of the invention are scientific and reasonable, the method is simple to operate, it is easy to produce and prepare, the product quality is good, it has the functions of controlling blood sugar level and regulating the gastrointestinal tract, can be effectively applied to regulating constipation and intestinal consumption of diabetic patients, is a major innovation in food, and has significant economic and social benefits. DETAILED DESCRIPTION

[0015] The specific implementation modes of the present invention are described in detail below in combination with embodiments and specific situations.

[0016] The present invention can be specifically implemented by the following embodiments:

[0017] Embodiment 1:

[0018] A method for preparing noodles for regulating constipation and intestinal tract in patients with diabetes. The noodles are prepared from the following raw materials in percentage by weight: 80% of rye, 5% of sophora japonica seed, 4% of hemp seed, 1% of lindera sibiricum leaf, 9% of polygonatum sibiricum and 1% of Ilex paraguariensis leaf. The preparation method is:

[0019] (1) Material pretreatment: Wash ryegrass, Sophora japonica seeds, hemp seeds, Linderae umbellatae leaves, Polygonatum sibiricum and Ilex paraguariensis leaves with purified water, remove impurities and dry;

[0020] (2) Grinding: Grind the dried raw materials separately and pass them through a 100-mesh sieve to obtain uniform powder;

[0021] (3) Mixing: Mix the powder obtained in step (2) evenly;

[0022] (4) Granulation: Add water to the mixed powder, the amount of water added is 35% of the weight of the rye flour, and make granules;

[0023] (5) Drying: Dry the prepared granules to a moisture content of 13%;

[0024] (6) Kneading: Dissolve the granules dried in step (5) in water and knead the dough, and swell evenly in warm water at 25° C. for 25 minutes to obtain dough;

[0025] (7) Letting the dough rest and rolling it into sheets: the dough obtained in step (6) is left to rest at room temperature for 25 minutes, and then rolled into sheets to form dough sheets. When forming the dough sheets, a layer of rye flour prepared separately is evenly sprinkled between each layer of dough sheets to prevent sticking;

[0026] (8) Pressing and cutting into strips: After the dough obtained in step (7) is pressed and cut into strips, a layer of rye flour prepared separately is evenly sprinkled on the strips to prevent sticking, thereby obtaining noodles;

[0027] (9) Packaging: The noodles obtained in step (8) are dried so that the noodles are not sticky to the hands and have a certain elasticity, and then vacuum-packed and stored in an environment with a humidity below 50%.

[0028] Embodiment 2:

[0029] A method for preparing noodles for regulating constipation and intestinal tract in patients with diabetes. The noodles are made from the following raw materials in percentage by weight: 82% of rye, 5% of sophora japonica seeds, 3% of hemp seeds, 1% of lindera stolonifera leaves, 8% of polygonatum sibiricum and 1% of ilex paraguariensis leaves. The preparation method is the same as that in Example 1.

[0030] Embodiment 3:

[0031] A method for preparing noodles for regulating constipation and intestinal tract in patients with diabetes. The noodles are made from the following raw materials in percentage by weight: 84% of rye, 3% of sophora japonica seeds, 2% of hemp seeds, 0.5% of lindera stolonifera leaves, 9% of polygonatum sibiricum and 1% of ilex paraguariensis leaves. The preparation method is the same as that in Example 1.

[0032] Example 4

[0033] A method for preparing noodles for regulating constipation and intestinal tract in patients with diabetes. The noodles are made from the following raw materials in percentage by weight: 83% of rye, 4% of sophora japonica seeds, 3% of hemp seeds, 0.75% of lindera stolonifera leaves, 8.5% of polygonatum sibiricum and 0.75% of ilex paraguariensis leaves. The preparation method is the same as that in Example 1.

[0034] Example 5

[0035] A method for preparing noodles for regulating constipation and intestinal tract in patients with diabetes. The noodles are made from the following raw materials in percentage by weight: 84% of rye, 5% of sophora japonica seeds, 4% of hemp seeds, 1% of lindera stolonifera leaves, 5% of polygonatum sibiricum and 1% of ilex paraguariensis leaves. The preparation method is the same as that in Example 1.

[0036] According to the composition given in the above embodiment, any amount of noodles can be prepared as needed. The given embodiment is only used to illustrate the specific implementation of the present invention, rather than to limit the protection scope of the present invention.

[0037] In the above-mentioned drug combinations, wherein:

[0038] Zhou Hei Mai: Rich in dietary fiber, it can increase intestinal motility and improve constipation. At the same time, its low sugar and low fat characteristics make it suitable for diabetic patients.

[0039] Sophora japonica seeds: slightly cold and bitter in nature; it enters the liver and large intestine meridians. It is the dried flower buds of Sophora japonica flowers, rich in flavonoids, and has antioxidant effects. Flavonoids may help improve insulin sensitivity and lower blood sugar levels;

[0040] Hemp seed: It is mild in nature and sweet in taste. It enters the spleen meridian, stomach meridian, and large intestine meridian, moisturizes the intestines and promotes bowel movements, nourishes and replenishes the body, and can effectively relieve constipation symptoms. At the same time, hemp seed is rich in α-linolenic acid (a type of ω-3 fatty acid), which is beneficial to cardiovascular health;

[0041] Linderae serrata leaves: spicy, warm in nature, enter the spleen and kidney meridians, have the effects of promoting qi and relieving pain, warming the kidney and dispersing cold, can regulate the movement of intestinal smooth muscles and improve intestinal function;

[0042] Polygonatum sibiricum: It is mild in nature and sweet in taste. It enters the lung meridian, spleen meridian, and kidney meridian, replenishes qi and nourishes yin, strengthens the spleen, moistens the lungs, and benefits the kidneys. It has a certain tonic effect on the weak body of diabetic patients, and also helps regulate the intestines;

[0043] Paraguayan holly leaves: bitter in taste, cold in nature, contain a variety of nutrients, have the effects of refreshing the mind and promoting digestion.

[0044] The above-mentioned drug combination, through a unique preparation method, produces noodles with good taste and convenient to take, and has the effect of regulating constipation and intestinal tract of diabetic patients. The test results show that the effect is very good. The relevant test data are as follows (taking Example 1 as an example):

[0045] 1. Determination of noodle breaking rate

[0046] Cut 30 noodles into 18 cm lengths respectively, then boil the water, put the noodles into a 10L boiling water pot, boil the water until the hard noodle core disappears, pick out the intact noodles, and calculate the cooked breakage rate.

[0047] The rate of cooked and broken strips = (b / 30) × 100%, where b is the number of cooked and broken strips.

[0048] Table 1 Cooking characteristics of noodles

[0049] Number of ripened strips (roots) Ripe and broken rate 2 6.67％

[0050] 2. Determination of water absorption rate of noodles

[0051] Accurately weigh 30 noodles with a length of 18 cm (accurate to 0.1 g), cook them in 1 L of boiling water until the optimal cooking time, then take them out immediately, drain the noodles at room temperature for 5 min, weigh them accurately, and calculate the water absorption rate of the noodles.

[0052] The water absorption rate of noodles = [(W2-W1) / W1×100%], where W1 is the mass of noodles before steaming (g), and W2 is the mass of noodles after steaming (g).

[0053] Table 2 Water absorption characteristics of noodles

[0054]

[0055] 3. Sensory Rating

[0056] Sensory evaluation experimental method:

[0057] The noodles were cooked and taken out. According to the method of "LS / T3212-2021 Dried Noodles", a sensory evaluation team conducted a sensory evaluation. The results are shown in Table 3:

[0058] Table 3 Sensory scoring standards

[0059] project Require Rating (out of 10) Color Uniformity 9 odor No sour, musty or other odors 8 Impurities Normal vision with no visible foreign matter 10 Taste Not toothsome after cooking 7

[0060] It can be seen that the product of the present invention has good color, good taste, good quality and is suitable for consumption.

[0061] 4. Experiments to promote bowel movements.

[0062] Experimental methods to promote bowel movements:

[0063] The experimental mice were gavaged at 9 am every morning, and the experimental period was 17 days. From the 1st to the 14th day, the gavage was performed according to the dose in Table 3; the experimental mice were weighed during gavage on the morning of the 7th and 14th days, and the gavage volume was updated according to the weight of the mice; on the 14th day, the mice in each group were not allowed to drink water for 16 hours. Among them, constipation modeling was performed on the 15th to 17th day, and the constipation model group and the experimental treatment group were gavaged with compound diphenoxylate suspension at a dose of 30 mg / kg [compound diphenoxylate (mg) / mouse body weight (kg)]. After the experimental treatment group was gavaged with the same dose of compound diphenoxylate suspension, it was gavaged again with the gavage dose. The normal control group was gavaged with the same volume of distilled water as the compound diphenoxylate suspension gavaged by the constipation model group. On the 17th day, which was the last day of modeling in the constipation model group, in addition to gavage of mice in each group according to the gavage method on the 15th and 16th days, 30 minutes after the gavage, the mice in the normal control group, constipation model group and experimental treatment group were gavaged with 2% carmine solution. The gavage volume was calculated based on the weight of the mice, and the gavage volume of carmine solution for each mouse was calculated as 100 μL for every 10g of mouse weight. Starting from the gavage of carmine solution, the time of the first red feces of each animal, the number and weight of feces within 6 hours were recorded. The results of the number of feces and the time of the first feces within 6 hours of each group of mice are shown in Table 4.

[0064] Preparation of magenta solution:

[0065] Weigh 1 g of magenta dye and add 49 mL of distilled water to prepare a 2% magenta solution.

[0066] Table 4 Experimental groups and gavage dosage

[0067]

[0068] Table 5 Number of stool pellets and first stool pellet time within 6 hours in each group of experimental mice

[0069] Group Number of stools within 6 hours (grains) Time to first bowel movement (minutes) Constipation model group 5 120 Normal control group 10 60 Experimental treatment group 15 45

[0070] The data in Table 4 indicate that the present invention has the effect of promoting defecation.

[0071] 5. Animal experiments on hypoglycemic effects:

[0072] 1. Experimental subjects

[0073] The experimental subjects were mice weighing 18-25g.

[0074] 2. Induce experimental diabetes

[0075] Alloxan-induced insulin resistance and sugar / lipid metabolism disorder mouse model: Mice were fed a high-energy diet supplemented with a small dose of alloxan (Ca4H2NO4, H2O, molecular weight 160.08) to cause sugar / lipid metabolism disorder, insulin resistance, and induce experimental diabetes.

[0076] 3. Experimental Grouping

[0077] The experimental mice were divided into 3 groups, A to C. Group A was the blank control group, group B was the model control group, and group C was the test group. The dosage of each group is shown in Table 6:

[0078] Table 6 Experimental groups and dosage

[0079]

[0080] 4. Establishment of hyperglycemia model

[0081] Each group was given the dose shown in Table 6 for 33 consecutive days. Each group was fed with maintenance feed. After one week, Group B and Group C were changed to high-energy feed. After 3 weeks of feeding, alloxan 103-105 mg / kg BW was intraperitoneally injected. After injection, high-energy feed was continued for 3-5 days.

[0082] 5. Determination of hyperglycemia model

[0083] The subjects in Group A and Group B fasted for 3-4h, and their fasting blood glucose, i.e. the blood glucose value before glucose administration (0h), was measured. Then the subjects were given the same volume of solvent water, and 15-20min later, 2.5g / kg BW of glucose was orally administered, and the blood glucose values ​​of each group were measured 0.5h and 2h after glucose administration.

[0084] 6. Calculation method of area under the blood glucose curve

[0085] Area under the blood glucose curve = [(0h blood glucose + 0.5h blood glucose) × 0.5] ÷ 2 + [(2h blood glucose + 0.5h blood glucose) × 1.5] ÷ 2

[0086] 7. Indicators for determining glucose metabolism disorders

[0087] When the 0.5h blood glucose value of group B (model control group) is >10mmol / L, or the blood glucose level of group B increases or the area under the blood glucose curve increases at any time point of 0.5h or 2h, and the difference is significant compared with group A (empty control group), the model glucose metabolism disorder is determined to be established.

[0088] 8. Blood sugar lowering test

[0089] Groups B and C were given oral administration according to the doses shown in Table 5 for 30 consecutive days, and then blood glucose tests were performed.

[0090] 9. Blood sugar test

[0091] The rats in each group were fasted for 3-4h, and the fasting blood glucose, i.e. the blood glucose value before glucose administration (0h), was measured; the rats in groups B and C were gavaged with the doses shown in Table 5, and 15-20min later, each group was orally given 2.5g / kg BW of glucose, and the blood glucose values ​​of each group were measured 0.5h and 2h after glucose administration.

[0092] 10. Glucose tolerance determination index

[0093] On the premise that the hyperglycemia model was successfully established, group C was compared with group B (model control group). If the decrease in fasting blood glucose was statistically significant, the fasting blood glucose index result of this group was judged to be positive; if the blood glucose decreased significantly at any time point of 0.5h and 2h after glucose administration, or the area under the blood glucose curve decreased significantly at 0h, 0.5h, and 2h, the glucose tolerance index result of this group was judged to be positive.

[0094] 11. Experimental results:

[0095] Table 7 Comparison of blood glucose levels between the model group and the blank group (x-±s, n=8, mmol / L)

[0096]

[0097] It can be seen from Table 7 (combined with the data in Table 7, according to the criteria for determining glucose metabolism disorder), it can be determined that the glucose metabolism disorder model is established.

[0098] Table 8 Comparison of blood glucose levels between the test group and the model group (x-±s, n=8, mmol / L)

[0099]

[0100] As can be seen from Table 8 (combined with the data in Table 8 and based on the glucose tolerance determination index), it can be determined that the glucose tolerance index of the test group is normal.

[0101] 6. Population experiment on hypoglycemic effect:

[0102] 16 patients with high blood sugar were selected for effect verification. The specific method is as follows: the subjects consumed one serving per day at lunch time for one month. When the product trial started, the fasting blood sugar level (A1) and the 2-hour postprandial blood sugar level (A2) were measured and recorded; at the end of the 1-month trial, the subjects' fasting blood sugar level (B1) and the 2-hour postprandial blood sugar level (B2) were measured and recorded. The statistical results are shown in Table 9.

[0103] Table 9 Changes in blood sugar indexes of subjects before and after the test

[0104]

[0105]

[0106] Table 9 shows that the fasting blood sugar (A1) and 2-hour postprandial blood sugar (A2) of all subjects were high at the beginning, and all were in a state of hyperglycemia. One month later, the fasting blood sugar (B1) and 2-hour postprandial blood sugar (B2) of the subjects who did not take this product were not much different from before the experiment, and were still high. After one month, the fasting blood sugar (B1) and 2-hour postprandial blood sugar (B2) of the subjects who took this product tended to normal values ​​(one of them did not change much, and it may be that this product did not have much effect on him), and a few individuals were slightly higher than the normal range, but compared with the beginning of the experiment, there was a significant decrease. The experimental design had a gender distribution of half males and half females, and the number of people taking and not taking the medicine was also half each.

[0107] Experiments show that the noodles of the present invention have the effect of lowering blood sugar.

[0108] While conducting experiments on the above-mentioned embodiment 1, the same or similar experiments were also conducted on other embodiments, and experimental results consistent with those of embodiment 1 were obtained, which will not be listed here one by one.

[0109] In summary, the noodles prepared by the method of the present invention for regulating constipation and intestinal tract of diabetic patients have excellent comprehensive indicators, have the effects of lowering blood sugar and promoting defecation, and are very suitable for people who control blood sugar intake, especially diabetic patients. At the same time, the present invention provides a food for regulating constipation and intestinal tract of diabetic patients, which has the characteristics of high cellulose content, low glycemic index (GI) and low glycemic load (GL), rich in resistant starch, no additional additives and auxiliary materials, and pure Chinese medicinal plant ingredients, etc., compared with other foods for people who need to control blood sugar, has good taste, unique flavor, easy to be accepted by consumers, has strong edible value and development and promotion value, and has significant economic and social benefits.

[0110] It should also be noted that the above are only embodiments, which only illustrate the principles and effects of the present invention, and are not intended to limit the present invention. Anyone familiar with the technology can modify or change the above embodiments without violating the spirit and scope of the present invention. In essence, all equivalent modifications or changes made by those with ordinary knowledge in the technical field without departing from the spirit and technical ideas disclosed by the present invention should still be covered by the claims of the present invention and belong to the protection scope of the present invention.

Claims

1. A method for preparing noodles for treating constipation and intestinal problems in patients with diabetes, wherein the noodles are prepared from the following raw materials in weight percentage: 80-84% of rye, 3-5% of sophora japonica seed, 2-4% of hemp seed, 0.5-1% of lindera sibiricum leaf, 5-9% of polygonatum sibiricum and 0.5-1% of Ilex paraguariensis leaf, and the preparation method is: (1) Material pretreatment: Wash ryegrass, Sophora japonica seeds, hemp seeds, Lindera sibiricum leaves, Polygonatum sibiricum and Ilex paraguariensis leaves with purified water, remove impurities and dry; (2) Crushing: crush the dried raw materials separately and pass them through a 100-mesh sieve to obtain uniform powder; (3) Mixing: Mix the powder obtained in step (2) evenly; (4) Granulation: Add water to the mixed powder, the amount of water added is 20-45% of the weight of the rye flour, and make granules; (5) Drying: Dry the prepared granules to a moisture content of 12-14%; (6) Kneading: Dissolve the granules dried in step (5) in water and knead the granules, and swell them uniformly in warm water at 20-30° C. for 15-30 minutes to obtain dough; (7) Letting the dough rest and rolling it into sheets: The dough obtained in step (6) is left to rest at room temperature for 20-30 minutes, and then rolled into sheets to make dough sheets. When making dough sheets, a layer of rye flour prepared separately is evenly sprinkled between each layer of dough sheets to prevent sticking; (8) Pressing and cutting into strips: After the dough obtained in step (7) is pressed and cut into strips, a layer of rye flour prepared separately is evenly sprinkled on the strips to prevent sticking, thereby obtaining noodles; (9) Packaging: The noodles obtained in step (8) are dried so that the noodles do not stick to the hands and have a certain elasticity, and then vacuum-packed and stored in an environment with a humidity below 50%.

2. The method for preparing noodles for treating constipation and intestinal tract in diabetic patients according to claim 1, characterized in that: The noodles are made of the following raw materials in weight percentage: 80% of rye, 5% of Sophora japonica seeds, 4% of hemp seeds, 1% of Linderae umbellatae leaves, 9% of Polygonatum sibiricum and 1% of Ilex paraguariensis leaves, and the preparation method is: (1) Material pretreatment: Wash ryegrass, Sophora japonica seeds, hemp seeds, Lindera sibiricum leaves, Polygonatum sibiricum and Ilex paraguariensis leaves with purified water, remove impurities and dry; (2) Crushing: crush the dried raw materials separately and pass them through a 100-mesh sieve to obtain uniform powder; (3) Mixing: Mix the powder obtained in step (2) evenly; (4) Granulation: Add water to the mixed powder, the amount of water added is 35% of the weight of the rye flour, and make granules; (5) Drying: Dry the prepared granules to a moisture content of 13%; (6) Kneading: Dissolve the granules dried in step (5) in water and knead the dough. Evenly swell the granules in warm water at 25° C. for 25 minutes to obtain dough. (7) Letting the dough rest and rolling it into sheets: The dough obtained in step (6) is left to rest at room temperature for 25 minutes, and then rolled into sheets to make dough sheets. When making dough sheets, a layer of rye flour prepared separately is evenly sprinkled between each layer of dough sheets to prevent sticking; (8) Pressing and cutting into strips: After the dough obtained in step (7) is pressed and cut into strips, a layer of rye flour prepared separately is evenly sprinkled on the strips to prevent sticking, thereby obtaining noodles; (9) Packaging: The noodles obtained in step (8) are dried so that the noodles do not stick to the hands and have a certain elasticity, and then vacuum-packed and stored in an environment with a humidity below 50%.

3. The method for preparing noodles for treating constipation and intestinal tract in diabetic patients according to claim 1, characterized in that: The noodles are made from the following raw materials in percentage by weight: 82% of black rye, 5% of sophora japonica seed, 3% of hemp seed, 1% of lindera sibiricum leaf, 8% of polygonatum sibiricum and 1% of ilex paraguariensis leaf.

4. The method for preparing noodles for treating constipation and intestinal problems in diabetic patients according to claim 1, characterized in that: The noodles are made from the following raw materials in percentage by weight: 84% of rye, 3% of sophora japonica seeds, 2% of hemp seeds, 0.5% of lindera sibiricum leaves, 9% of polygonatum sibiricum and 1% of ilex paraguariensis leaves.

5. The method for preparing noodles for treating constipation and intestinal tract in diabetic patients according to claim 1, characterized in that: The noodles are made from the following raw materials in percentage by weight: 83% of rye, 4% of sophora japonica seeds, 3% of hemp seeds, 0.75% of lindera sibiricum leaves, 8.5% of polygonatum sibiricum and 0.75% of ilex paraguariensis leaves.

6. The method for preparing noodles for treating constipation and intestinal tract in diabetic patients according to claim 1, characterized in that: The noodles are made from the following raw materials in percentage by weight: 84% of rye, 5% of sophora japonica seed, 4% of hemp seed, 1% of lindera sibiricum leaf, 5% of polygonatum sibiricum and 1% of ilex paraguariensis leaf.

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