Full-nutrient formula oat flour food and preparation method thereof

Abstract

The invention discloses full-nutrient formula oat flour food and a preparation method thereof. The full-nutrient formula oat flour food comprises the following raw materials in percentage by weight: 55-65% of oat flour, 15-20% of quinoa flour, 6-8% of vital gluten, 3-5% of oat bran powder, 3-4% of radix puerariae powder, 5-7% of soybean meal, 1-3% of egg powder and 1-2% of alfalfa meal. The preparation method comprises the following steps: (1) weighing the raw materials; and (2) uniformly stirring the raw materials, adding a saline solution, preparing dough, standing and curing, extruding and forming, steaming, cooling, spraying an oil-water mixed solution, blow-drying, packaging, quickly freezing and refrigerating, thereby obtaining the product. The quinoa flour, the oat bran, the vital gluten and the radix puerariae powder are added into the traditional oat flour, so that the content of high-quality protein and the content of dietary fibers in the oat flour are correspondingly increased, the content of carbohydrates and the content of fat are reduced, and the proportion matching balance of nutrient substances such as high-quality protein, carbohydrates, fat and dietary fibers in the food is promoted; and the product tends to be reasonable, and is more suitable for people with five highs, namely hyperlipidemia, high body fat, hyperglycemia, hyperuricemia and hypertension to eat in daily life.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and more particularly to a complete nutritional formula oat noodle food and a preparation method thereof. Background Art

[0002] At present, there are about 125 million diabetic patients in my country, and the situation is very serious. Obesity is a high-risk factor for diabetes, and excessive blood sugar fluctuations are an important cause of diabetic complications. As the number of chronic disease patients in my country continues to grow, diabetic patients actually need to pay more attention to comprehensive and balanced nutrition, especially protein supplementation. This is the most basic nutrient for the human body. From the composition of cell structure to the operation of the brain, as well as various physiological metabolisms, it is required to participate in the composition and play an important role in the human body. Only by starting to supplement the intake of foods such as meat, eggs, and milk, through a reasonable and balanced diet structure, and then using a method of mixing various types of food to allow people to establish their own health management awareness, can we truly curb the development of diabetes from the root.

[0003] According to a new study recently published in the American Heart Association journal Hypertension, a balanced diet, including proteins from a wider variety of sources, can help adults reduce the risk of high blood pressure. The study came from data from a large-scale population follow-up study in my country, led by Professor Qin Xianhui of the Nanfang Hospital of Southern Medical University. The study found that for each of the eight different types of protein, there is an appropriate intake window, within which the risk of high blood pressure is low. For each additional source of protein, the risk of new-onset hypertension and new-onset diabetes decreased by 26% and 31% respectively. In this regard, Professor Qin Xianhui said: "The message for heart health is that a balanced diet and intake of protein from different sources, rather than focusing on a single source of dietary protein, may help prevent the development of high blood pressure."

[0004] On January 17, 2024, researchers from the U.S. Department of Agriculture's Human Nutrition Research Center on Aging and Harvard University published a research paper in the American Journal of Clinical Nutrition on the relationship between plant protein intake and extended healthy lifespan. The researchers in the paper analyzed 48,762 healthy participants in the American Nurses' Health Study cohort, aged 38-59 years. The experiment analyzed the relationship between protein intake and healthy aging. First, the researchers roughly divided protein into three categories: 1. Animal protein: such as beef, chicken, milk, fish / seafood, and cheese; 2. Dairy protein: such as milk, cheese, pizza, yogurt, and ice cream; 3. Plant protein: such as bread, vegetables, fruit, pizza, cereal, baked goods, mashed potatoes, nuts, beans, peanut butter, and pasta.

[0005] Healthy aging refers to the absence of multiple chronic diseases, healthy mental, cognitive, and physical function, and the ability to age healthily. Studies on the relationship between protein intake and healthy aging have found a positive correlation between plant protein and the likelihood of healthy aging. For every 3% increase in energy intake, the likelihood of healthy aging increases by 46%. This suggests that a higher intake of plant protein is associated with a longer healthy lifespan and a greater freedom from chronic diseases in later life. The opposite is true for animal protein: for every 3% increase in energy intake, the likelihood of healthy aging decreases by 6%. No correlation was found for total protein or dairy protein intake. Studies have also found additional benefits for plant protein: a higher intake of plant protein is associated with a lower risk of chronic disease and a significantly lower risk of cognitive and mental health decline. Replacing fat with an equal amount of plant protein has been associated with an increased likelihood of healthy aging, and replacing refined carbohydrates with 3% of energy from plant protein has been associated with an 8% increase in the likelihood of healthy aging. Plant protein is believed to help lower bad cholesterol levels, blood pressure, insulin sensitivity, and levels of pro-inflammatory markers.

[0006] Buckwheat noodles, a delicacy originating from northern China, are beloved by food lovers for their unique taste and rich nutritional value. An authentic traditional delicacy, buckwheat noodles are delicious, nutritious, and healthy, offering excellent health and wellness benefits for diabetes, hypertension, gout, cardiovascular and cerebrovascular diseases, and obesity. Buckwheat, as a whole grain, is rich in nutrients and is effective in preventing diabetes and hypertension. Overall, those who consistently eat buckwheat noodles daily will ultimately reap a range of health benefits. These benefits are not only felt in the body, but also in mental well-being, skin, and hair.

[0007] At the same time, with the development of food processing technology and the accelerated pace of people's lives, quick-frozen noodles that are convenient for family cooking and consumption are very popular. Therefore, as a staple food for convenient family consumption, quick-frozen traditional oat noodles have huge market potential.

[0008] Currently, there are invention patents related to the quality and quick-freezing process of traditional oat noodle products. For example, Chinese patent publication number CN104336497A describes a method for making oat flour dough by adding a certain proportion of lard, palm oil, and water to oat flour to produce quick-frozen oat noodles with a long shelf life and ease of digestion. Chinese patent publication number CN1252950A also describes a method for improving the nutritional absorption and taste of noodles by adding a certain amount of oat flour, wheat flour, refined salt, sodium bicarbonate, and water. The Chinese patent with publication number CN107568575A relates to a high-quality quick-frozen oat noodle and its processing method, oatmeal, gluten, egg white powder, potato starch acetate and water, etc., which only improves the appearance index of oat noodle cooking, such as the pure color of oat noodle, smooth and delicate appearance of noodles, smooth taste, chewy texture, relatively stable frozen storage quality, no mushy soup after reheating, significantly reduced breakage rate, and significantly improved sensory quality after reheating. However, the high carbohydrate and low dietary fiber content of oat noodle is unbalanced, and the essential amino acids for human body are not fully deficient, and there is no effective improvement. There are also other methods such as achieving zero addition of wheat flour in oat noodle instant noodles through secondary ripening extrusion molding. However, the above technologies and methods do not meet the essential requirements of improving the cooking quality of quick-frozen oat noodle, cannot improve the insufficiency of traditional oat noodle consumption convenience, can neither improve the economic benefits of oat noodle production enterprises, nor meet the needs of consumers for convenient oat noodle products.

[0009] In summary, traditional oat noodle food has the following disadvantages: 1. Nutritional imbalance, low in protein and dietary fiber, and high in carbohydrates and fat; 2. The steaming and cooking steps are many and the process is relatively complicated. It is a ready-to-eat local specialty nutritious and healthy food, which is difficult to store and transport, and is not easy for outsiders to eat; 3. The taste is unique, and many outsiders are not used to it and find it difficult to accept; 4. The boiled traditional oat noodles have a serious problem of being mushy.

[0010] Therefore, how to develop a nutritionally balanced oat noodle food formula that meets the daily nutritional needs of the human body, as well as its processing and production methods, storage and transportation methods, and methods that are convenient for consumers to eat are problems that need to be urgently solved by those skilled in the art. Summary of the Invention

[0011] In view of this, the object of the present invention is to provide a nutritionally complete oat noodle food and a preparation method thereof to address the deficiencies in the prior art.

[0012] In order to achieve the above object, the present invention adopts the following technical solutions:

[0013] A complete nutritional formula oat noodle food comprises the following raw materials in percentage by weight: 55%-65% oat noodles, 15%-20% quinoa flour, 6%-8% gluten powder, 3%-5% oat bran powder, 3%-4% kudzu root powder, 5%-7% soybean flour, 1%-3% egg powder and 1%-2% alfalfa powder.

[0014] The preferred ingredients are: 55% oat flour, 20% quinoa flour, 6% gluten flour, 4% oat bran powder, 3% kudzu root powder, 7% soybean flour, 3% egg powder and 2% alfalfa powder.

[0015] Or, preferably, the composition comprises: 60% oat flour, 15% quinoa flour, 7% gluten flour, 5% oat bran flour, 3% kudzu root flour, 7% soybean flour, 1% egg powder and 2% alfalfa flour.

[0016] Or, preferably, the composition comprises: 65% oat flour, 15% quinoa flour, 6% gluten flour, 3% oat bran flour, 4% kudzu root flour, 5% soybean flour, 1% egg powder and 1% alfalfa flour.

[0017] A method for preparing a nutritionally complete oat noodle food comprises the following steps:

[0018] (1) Weighing the raw materials according to the weight of the above-mentioned complete nutritional formula oat noodle food;

[0019] (2) Mix all the raw materials evenly, add salt water to make dough, let it stand for maturation, extrude and shape it, steam it, cool it down, spray it with oil-water mixture, blow it dry, package it, quick-freeze it, and refrigerate it to obtain the oat noodle food with complete nutritional formula.

[0020] Furthermore, in the above step (2), the mass concentration of salt in the salt water is 1%, the temperature is 25-40°C, and the amount added is the same as the mass of the oatmeal.

[0021] Furthermore, in the above step (2), the temperature for standing and aging is 20-30° C. and the time is 5-10 minutes.

[0022] Furthermore, in the above step (2), the steaming temperature is 93-96° C. and the steaming time is 3-5 minutes.

[0023] Furthermore, in the above step (2), the oil-water mixture is 5%-8% vegetable oil and 40°C warm water.

[0024] Furthermore, in the above step (2), the quick freezing temperature is (-30)-(-35)°C, and the time is 20-30 minutes; the refrigeration temperature is (-18)-(-23)°C.

[0025] The invention adds quinoa flour, oat bran, gluten flour and kudzu root flour to traditional oat noodles to correspondingly increase the high-quality protein content and dietary fiber content of the oat noodles, reduce the carbohydrate content and fat content, and promote the balanced proportion of nutrients such as high-quality protein, carbohydrates, fat, dietary fiber and the like in the food, making the proportion more reasonable and more suitable for daily consumption by people suffering from the five highs of hyperlipidemia, high body fat, high blood sugar, high uric acid and high blood pressure.

[0026] The technical research of the nutritionally complete oat noodle food of the present invention mainly includes the following aspects:

[0027] 1. Characteristics, advantages and disadvantages of conventional oat noodles

[0028] Naked oats, also known as oats or oil wheat, are processed and ground into oatmeal noodles, also known as oatmeal noodles. Oatmeal noodles are rich in nutrients, including protein and dietary fiber, low in fat and cholesterol, and aid digestion. They supplement calcium and iron, lower blood sugar, and have laxative effects. They also nourish the kidneys and spleen, promote bowel movements, and prevent anemia. Oatmeal noodles contain calcium, phosphorus, iron, riboflavin, and other essential nutrients and medicinal ingredients. They also contain linoleic acid, a special substance that significantly benefits metabolism.

[0029] Nutritional components and characteristics of oat noodles: According to measurements, every 100g of oat noodles contains 366 kcal, including 67.8g of carbohydrates, 12.2-15g of protein, 7.2g of fat, 4.6g of dietary fiber, 27mg of calcium, 146mg of magnesium, 13.6mg of iron, 319mg of potassium, 35mg of phosphorus, 2.21mg of zinc, 0.04mg of riboflavin, etc.

[0030] 1. Oatmeal is rich in protein, with high-quality protein and a relatively complete amino acid composition. Among cereal grains, oatmeal has the highest protein content, with oatmeal flour containing 15.6% protein. Protein is the foundation for the formation of immune cells (white blood cells, T lymphocytes, etc.) and antibodies. A lack of protein not only affects antibody synthesis but also damages the structure and function of immune system-related tissues, leading to a decrease in immunity. Furthermore, oatmeal contains a full range of amino acids, with high and balanced levels of the eight essential amino acids. Oatmeal contains the eight essential amino acids required by the human body: valine, leucine, isoleucine, threonine, phenylalanine, tryptophan, lysine, and methionine (also known as methionine).

[0031] Oatmeal firming protein is a unique ingredient in the oat bran part. It has a real-time tightening effect, which can make the skin instantly tight, and has a synergistic effect on moisturizing, film-forming and smoothing effects, and also has anti-aging effects.

[0032] 2. Oatmeal contains 4.6% dietary fiber, primarily soluble fiber. Its main component is β-glucan (an active fiber polysaccharide), which plays a significant role in controlling blood sugar levels: it can slow gastric emptying, affecting the digestion rate of carbohydrates; it can inhibit the action of amylase, thereby slowing the release of glucose in the body; β-glucan can also improve pancreatic islet function, lowering blood sugar and blood pressure, making it suitable for diabetics or those with diabetes and hypertension. Besides serving as dietary fiber, the 6-glucan in oatmeal also has excellent antioxidant properties, scavenging free radicals and boosting immunity. The dietary fiber and other substances in oatmeal have a nourishing effect on the kidneys, spleen, and stomach. The high amount of crude fiber in oatmeal increases stool bulk, promoting bowel movements and promoting bowel movements. Regular consumption of oatmeal nourishes the kidneys and spleen, and is suitable for those with poor kidney function or weak spleen and stomach. There's a saying that goes, "Forty miles of oatmeal noodles, thirty miles of rice cakes, and twenty miles of buckwheat noodles will break your waist." This means that eating buckwheat noodles will only allow you to walk 20 miles, while eating oatmeal noodles will allow you to walk 40 miles without feeling hungry. This demonstrates that oatmeal noodles are a top staple food for satiety and hunger relief. Therefore, they're ideal for people seeking to lose weight or struggling with blood sugar.

[0033] 3. Oatmeal is low in fat and cholesterol: Oatmeal is low in fat. The fatty acids it contains, such as oleic acid and linolenic acid, are primarily unsaturated fatty acids. These unsaturated fatty acids, when absorbed by the body, accelerate lipid peroxidation metabolism, protect the cardiovascular system, and improve vascular toughness and elasticity. Consuming oatmeal not only satisfies the body's need for unsaturated fats but also helps prevent hyperlipidemia, hypertension, and arteriosclerosis. It helps lower blood cholesterol and promotes cardiovascular health.

[0034] 4. Oatmeal noodles are rich in high-quality carbohydrates. Characteristics of high-quality carbohydrates include being rich in dietary fiber, vitamins, and minerals; being low in sugar, having a low glycemic index, and containing beneficial antioxidants. Oatmeal noodles perfectly meet these requirements. Oatmeal flour contains a high amount of dietary fiber, which aids gastrointestinal motility and prevents constipation. Overall, oatmeal noodles are a high-quality carbohydrate food suitable for inclusion in a regular diet.

[0035] Oat noodles have a high carbohydrate content. Long-term excessive consumption of high-carbohydrate foods can easily lead to obesity. Diabetic patients need to control their intake appropriately to avoid affecting blood sugar.

[0036] 5. Oatmeal contains calcium, phosphorus, iron, and other essential nutrients for the human body, which help strengthen bones and teeth and prevent anemia. Oatmeal is rich in various minerals, and oatmeal contains many components essential to the human body. Analysis results show that the content of Ca, P, Fe, Mn, and Mg in oatmeal flour is higher than that of rice, wheat flour, cornmeal, sorghum, millet, and millet; the content of Zn in oatmeal is higher than that of rice, wheat flour, cornmeal, sorghum, and millet; and the content of Se in oatmeal is higher than that of corn, sorghum, millet, and rice.

[0037] Oat noodles contain a lot of iron. When the human body is deficient in iron, it will cause iron-deficiency anemia. Oat noodles contain a lot of iron. When the human body is deficient in iron, it will cause iron-deficiency anemia. Eating some oat noodles in moderation can supplement iron and thus prevent iron-deficiency anemia.

[0038] Oat noodles are rich in calcium, which is an excellent calcium supplement for preventing osteoporosis, promoting wound healing, improving blood circulation, relieving stress from life and work, and preventing anemia.

[0039] Oat noodles are rich in phosphorus, which is an important nutrient for maintaining human health. The effects of phosphorus on the body are mainly reflected in bone health, energy metabolism, regulation of the activity of biological macromolecules and the composition of important life substances. Phosphorus is an essential element for the basic components of genetic materials such as nucleic acids, phospholipids, phosphoproteins, and important proteins in biological membrane structures (various enzymes, etc.).

[0040] 6. Oat noodles contain riboflavin, vitamin E and other vitamins.

[0041] Riboflavin, also known as vitamin B, is a component of coenzyme. It participates in the metabolism of sugar, protein, and fat, maintains normal visual function, and promotes growth. Riboflavin deficiency can affect the body's biological oxidation and cause metabolic disorders. The lesions are often manifested as inflammation of the mouth, eyes, and external genitalia.

[0042] The content of vitamin E in oat noodle is 4 times higher than that in wheat. Vitamin E is an important antioxidant with multiple functions and effects. Vitamin E can resist the damage of free radicals, protect the skin from damage by ultraviolet rays and environmental pollution, delay skin aging, and delay aging; it can promote the generation and activity of immune cells, and improve the body's resistance to viruses, bacteria and other external attacks; vitamin E can lower cholesterol levels, reduce thrombosis in the blood, prevent cardiovascular disease, and protect cardiovascular health; vitamin E can inhibit inflammatory response,

[0043] 7. Oat noodles also contain a special substance - linoleic acid. Oat noodles contain a lot of linoleic acid, which is one of the essential fatty acids for the human body. It has obvious effects on human metabolism, helps to lower blood cholesterol and prevent atherosclerosis.

[0044] 8. The phenolic substances rich in oats not only have antioxidant activity, but also can inhibit the activity of various digestive enzymes, thereby slowing down the digestion and absorption of carbohydrates.

[0045] 9. Restrictions on cooking methods: Oat noodles tend to become mushy easily, so you need to control the heat and time during the cooking process, otherwise the taste will be easily affected.

[0046] 10. The gluten contained in oat noodles may cause allergic reactions.

[0047] 2. Daily nutritional requirements of normal adults

[0048] (1) Human energy needs

[0049] The general nutritional requirements of the human body, in terms of energy, men need to consume 2400-2700 calories a day, including protein, fat, vitamins, minerals, and fiber energy intake to maintain normal daily nutritional needs, and the daily calorie intake should not be less than 1,000, otherwise it will lead to nutritional metabolism disorders.

[0050] Energy consumption varies depending on gender, age, height, weight, exercise status, and ambient temperature. The average adult, at rest, requires approximately 2,000 calories at room temperature. Generally speaking, men, middle-aged and older adults, those of larger stature, and those exercising in low temperatures require more calories and consume fewer.

[0051] 1. Male: Height (cm) - 105 = standard weight (kg);

[0052] Women: Height (cm) - 100 = standard weight (kg).

[0053] 2. Daily energy supply (kcal) = standard body weight (kg) × energy requirement per unit standard body weight (kcal / kg).

[0054] 3. Energy requirement per unit standard body weight (kcal / kg): Very light strength 20-25; Light strength 30; Medium strength 35; Heavy strength 40.

[0055] 4. For those over 50 years old, the pension will be reduced by 10% for every additional 10 years.

[0056] (2) Human nutritional needs

[0057] The nutrients that the human body needs every day mainly include protein, carbohydrates, fat, dietary fiber, inorganic salts, vitamins, minerals, water and other nutrients.

[0058] 1. Protein

[0059] (1) How much protein should the human body consume every day?

[0060] Protein is one of the essential nutrients for the human body and is the basic substance that constitutes muscles, bones, blood, skin and other tissues.

[0061] Based on the daily nutritional requirements of adults in the Dietary Guidelines for Chinese Residents (2022) and the daily nutritional requirements of special groups such as hyperlipidemia, hyperglycemia, hypertension, and high body fat, a comprehensive balance analysis is conducted to calculate the daily nutritional requirements of an adult as follows:

[0062] Adults should consume 1.0-1.2g / kg body weight of protein per day. Specifically, an adult needs to consume about 50-70g of protein per day, of which high-quality protein should account for more than half of the total protein.

[0063] (2) Sources of high-quality protein include meat, eggs, milk, beans, etc.

[0064] For fitness enthusiasts, athletes and other people who need to increase muscle, protein intake should be increased appropriately, but it should not be excessive, otherwise it may increase the burden on the kidneys.

[0065] It should be noted that protein intake should be adjusted according to individual circumstances, such as age, gender, health status, amount of exercise, etc.

[0066] 2. Carbohydrates (sugar)

[0067] According to the recommendations of the "Dietary Guidelines for Chinese Residents (2022)", a person weighing 130 kilograms should consume 225g-300g of carbohydrates per day.

[0068] The Dietary Guidelines for Chinese Residents set carbohydrate intake standards based on age and physical activity intensity. Adults (aged 18-64) with light physical activity require 225g of carbohydrates per day, those with moderate physical activity require 280g, and those with heavy physical activity require 350g. For adults over 65, the recommended intake is between 225g and 300g.

[0069] In daily diet, the main sources of carbohydrates are cereals, potatoes, and beans. It is recommended that adults consume 250g-400g of cereal and potato foods per day, including 50g-150g of whole grains and beans, and 50g-100g of potatoes.

[0070] It's important to note that both insufficient and excessive carbohydrate intake can have adverse health effects. When intake is insufficient, the body uses fat and protein for energy, potentially leading to weight loss, ketosis, and hypoglycemia. When intake is excessive, excess carbohydrates are converted into fat and stored, potentially leading to overweight or obesity. Therefore, while ensuring carbohydrate intake, it's recommended to maintain a balanced diet and avoid excessive intake of high-calorie carbohydrates, such as candy, desserts, and sugary drinks.

[0071] 3. Fat

[0072] According to the "Dietary Guidelines for Chinese Residents (2022)", adults use about 25-30g of cooking oil per day, and the amount of fat consumed per day should not exceed 30% of total energy.

[0073] Fat is an essential nutrient for the human body and has important physiological functions. However, consuming too much fat increases the risk of obesity, cardiovascular disease, diabetes, and other diseases. Therefore, controlling fat intake is an important measure to maintain health.

[0074] In your daily diet, you should try to choose foods rich in unsaturated fatty acids, such as fish, nuts, vegetable oils, etc., and reduce foods rich in saturated fatty acids and trans fatty acids, such as animal fat, margarine, etc. At the same time, you should also pay attention to controlling your total energy intake to avoid excess energy.

[0075] 4. Dietary fiber

[0076] Dietary fiber is an important nutrient that has been shown to improve the intestinal environment. A recent study published in The Lancet showed that dietary fiber intake is also associated with human longevity.

[0077] Research from the University of Otago in New Zealand, which reviewed 185 global epidemiological studies and 58 clinical trials on dietary fiber and health, found that adequate dietary fiber intake can reduce all-cause mortality, cardiovascular disease-related mortality, and the incidence of various chronic diseases, including diabetes. In short, consuming 25-29g of dietary fiber daily is beneficial for longevity. According to the U.S. Department of Agriculture (USDA), oat bran is a healthy source of nutrition, but intake varies by age, gender, and personal health needs. For adults, the recommended daily intake of oat bran is 30-40g.

[0078] 5. Minerals

[0079] Minerals make up approximately 5%-6% of a person's body weight (carbon, hydrogen, oxygen, and nitrogen account for 96% of the total). The human body cannot synthesize minerals on its own and must be supplied by food. The body's mineral needs vary depending on factors such as age, gender, physical condition, and daily diet.

[0080] The following are recommended intake amounts for some common minerals:

[0081] Calcium: Adults need 800mg per day, and pregnant and breastfeeding women need 1000mg.

[0082] Phosphorus: Adults need 700 mg per day.

[0083] Potassium: Adults need 2000mg per day.

[0084] Sodium: Adults need 2300mg per day.

[0085] Magnesium: Adults need 310-320mg per day.

[0086] Iron: Adults need 8-18 mg per day, and pregnant and breastfeeding women need 27-30 mg.

[0087] Zinc: Adults need 8-11 mg per day.

[0088] Copper: Adults need 0.9-1.3 mg per day.

[0089] Iodine: Adults need 150μg per day.

[0090] It’s important to note that these intake amounts are based on recommendations for healthy adults.

[0091] 6. Vitamins

[0092] The daily amount of vitamins that the human body should consume depends on many factors, such as age, gender, health status and eating habits.

[0093] Here are the recommended daily intakes for some common vitamins:

[0094] Vitamin A: Adult men need 900 μg retinol equivalents (RAE) per day, and adult women need 700 μg retinol equivalents (RAE) per day.

[0095] Vitamin D: Adults need 10 μg per day.

[0096] Vitamin E: Adults need 15 mg per day.

[0097] Vitamin K: Adults need 90 μg per day.

[0098] Vitamin B1 (thiamine): Adults need 1.2 mg per day.

[0099] Vitamin B2 (riboflavin): Adults need 1.4 mg per day.

[0100] Vitamin B3 (niacin): Adults need 16 mg per day.

[0101] Vitamin B5 (pantothenic acid): Adults need 5 mg per day.

[0102] Vitamin B6 (pyridoxine): Adults need 1.3 mg per day.

[0103] Vitamin B7 (biotin): Adults need 30μg per day.

[0104] Vitamin B9 (folic acid): Adults need 400μg per day.

[0105] Vitamin B12 (cobalamin): Adults need 2.4 μg per day.

[0106] It’s important to note that these recommended intakes are based on average levels and individual needs may vary.

[0107] 3. Daily nutritional needs of special groups

[0108] 1. Nutritional requirements of people with diabetes

[0109] For diabetes, carbohydrates, fats and proteins are all necessary nutrients and must be distributed reasonably to avoid overeating or picky eating. Calculated based on the calories provided, carbohydrates, fats and proteins should account for about 55%, 25% and 20% of the total calories respectively. Avoid the tendency to eat less and less grains and more and more meat and fat.

[0110] The daily ratio of carbohydrates, proteins and fats for diabetic patients should be determined according to personal situation and doctor's advice, but it is generally recommended that the ratio of carbohydrates, proteins and fats should be 55%-60%, 15%-20% and 20%-30%.

[0111] Dietary control for diabetic patients is an important part of blood sugar management, and a personalized diet plan should be formulated based on individual height, weight, activity level and other factors. Generally speaking, carbohydrates are the main source of energy and should account for 55%-60% of total calories. According to the recommendations of the "Guidelines for Medical Nutritional Treatment of Diabetes in China (2022)", the energy provided by carbohydrates should be 45%-60%. Converted into the amount of staple food, it is roughly equivalent to 5-6 taels (raw weight) per day, an average of 2 taels per meal. Coarse grains are a good choice of staple food. They are rich in dietary fiber and have a stronger sense of fullness. Eating them alone or with rice and white flour can delay the increase in blood sugar after a meal. However, they cannot be processed too finely, such as grinding into powder or beating into a paste, as this will be counterproductive. Try to choose whole grains, such as corn kernels, oatmeal rice, black rice, etc.

[0112] Protein is crucial for maintaining normal bodily functions. The "Guidelines for Medical Nutritional Therapy of Diabetes in China (2022)" recommends that diabetic patients with normal renal function should consume 15%-20% of their total energy intake. This recommended amount is roughly equivalent to 2 taels (100g) of lean meat per day.

[0113] High-quality protein sources include lean beef, mutton, and pork, fish, poultry, lean meat, eggs, low-fat dairy products, and other different types that can be eaten together.

[0114] Although fat is a high-calorie nutrient, it also provides essential fatty acids and vitamins and should account for 20%-30% of total calories. It is recommended to choose healthy fat sources such as vegetable oils, nuts, and fish oil.

[0115] In addition, diabetic patients should also pay attention to controlling salt intake, avoid consuming too much sugar and processed foods, eat more vegetables and fruits, and maintain adequate water intake.

[0116] In addition, people with diabetes should pay special attention to controlling the types and amounts of food in each meal. It is recommended to choose high-fiber, low-fat, and low-sugar foods, such as oatmeal, whole-wheat bread, vegetables, fruits, and fish. Daily intake should be controlled at around 200-250g.

[0117] 2. People with hypertension

[0118] Patients with hypertension need to reasonably control their total daily energy intake (generally men need 1400 kcal to 1800 kcal, and women need 1200 kcal to 1600 kcal), the proportions of nutrients such as protein and carbohydrates, generally 10%-15% protein, 20%-30% fat, and 55%-60% carbohydrates.

[0119] Protein is one of the three most important energy nutrients for the human body, alongside fat and carbohydrates. It provides 10-15% of the body's energy needs. It's also an essential physiological foundation for maintaining good immunity and a necessary "raw material" for cell renewal and repair. While protein is crucial, daily life emphasizes the proper amount of protein intake, which should be 0.8g / kg of body weight. However, quality is also crucial. The nutritional value of protein varies from food to food, and studies have found that protein intake from different food sources is associated with a reduced risk of hypertension.

[0120] The higher the diversity of protein intake, the lower the risk of hypertension. A research team from Southern Medical University published a paper in the authoritative journal Hypertension, stating that the heterogeneity of protein intake is very large, and proteins from different foods may have different effects on blood pressure. The researchers conducted a "diversity score" based on the eight main sources of dietary protein for Chinese adults. These eight foods are: whole grains, refined grains, processed red meat, unprocessed red meat, poultry, fish, eggs, and beans. The results showed that the relationship between protein from different sources and new-onset hypertension is different. Some are "U"-shaped, some are "J"-shaped, and some are "L"-shaped and reverse "L"-shaped.

[0121] But overall, the more protein sources consumed, the lower the risk of high blood pressure. For each additional food source of protein consumed, the risk of high blood pressure was reduced by 26%; in addition, compared with people who consumed less than two sources of protein per day, participants who ate four or more sources of protein had a 66% lower risk of high blood pressure!

[0122] Correctly grasp the intake of different foods. Each source of protein has unique nutrients that can provide cardiovascular health benefits. However, each protein has its own appropriate intake, and the more is not necessarily better.

[0123] (1) Whole grains vs. refined grains

[0124] Both whole grains and refined grains are essential daily staples, providing energy for the body. However, their intake is crucial: ① Research has found an inverted L-shaped correlation between protein intake from refined grains and the risk of hypertension, suggesting that it's best to consume less. ② Conversely, protein intake from whole grains shows a U-shaped correlation with hypertension risk, meaning it's best to maintain a moderate intake, neither too much nor too little.

[0125] The average adult should consume 50-150g of whole grains daily, such as rice, oats, buckwheat, sorghum, and corn. Compared to refined grains, whole grains are richer in dietary fiber, fat, vitamins, minerals, polyphenols, and other phytochemicals, providing greater health benefits. Increasing whole grain intake can help manage weight and reduce the risk of diet-related chronic diseases such as obesity, cardiovascular disease, type 2 diabetes, and cancer. Therefore, it's relatively safe to diversify your daily staple foods.

[0126] (2) Unprocessed red meat

[0127] Eaten in moderation, red meat is an important source of protein, iron, zinc, and vitamin B12, and in a sense, it is indispensable to the human body.

[0128] Furthermore, researchers at Purdue University in the United States analyzed 24 clinical studies on the relationship between dietary habits and heart disease risk in patients with cardiovascular disease and found that consuming 85g of red meat three times a week did not worsen blood pressure, total cholesterol, bad cholesterol, or triglyceride levels. Protein intake from red meat also shows a U-shaped correlation with hypertension risk, so it's important to eat it, but the key is to control the amount. A total daily intake of 40-75g of red meat and poultry is considered healthy.

[0129] (3) Protein from fish

[0130] Fish intake is associated with the risk of hypertension in an inverted J-shaped manner. This means that increasing dietary intake appropriately can help lower high blood pressure. Fish is a typical high-protein, low-fat food, containing a variety of trace elements, even superior to poultry and livestock meat. Fish protein is rich in omega-3 and taurine, both sulfur-containing amino acids that can affect blood pressure regulation. Furthermore, the selenium in it helps reduce inflammation and oxidative stress in the body. Therefore, patients with simple hypertension can eat 280-500g of fish per week, steamed or stewed.

[0131] (4) Beans

[0132] There's an L-shaped correlation between protein intake from legumes and the risk of hypertension. This suggests they are an essential part of the diet for those with hypertension. Legumes are rich in fiber and potassium, which help regulate blood pressure. They also contain isoflavones, which promote vasodilation and improve blood circulation, helping to control blood pressure.

[0133] In addition, a study conducted by the Fuwai Hospital of the Chinese Academy of Medical Sciences showed that consuming at least 125g of soy products per day on average can help lower blood pressure and prevent hypertension. The researchers found that compared with the daily intake of soy products, it is recommended that people with high blood pressure can eat 25-35g of soy per day, or at least 125g of soy products.

[0134] (5) Eggs

[0135] The lipid components of egg yolks are partly fat-soluble vitamins, partly healthy unsaturated fatty acids such as DHA, and partly lecithin, which has a neurotrophic effect. Therefore, eating them in moderation is beneficial to cardiovascular health. It is recommended that patients with hypertension eat one boiled or steamed egg per day.

[0136] 3. Nutritional requirements for obese people with high body fat

[0137] Obesity is caused by unbalanced nutritional intake. Obesity should adjust the intake balance of the three major nutrients, reduce carbohydrate intake, increase the proportion of protein intake, etc.

[0138] Obese patients consume too much carbohydrates and fats, such as sweets, fried foods, chocolate and other high-calorie foods, while consuming relatively little protein. In fact, nutritional imbalance is also a hidden malnutrition.

[0139] Improve eating habits, control total intake, reduce calorie intake, eat a balanced diet, increase the amount of fresh vegetables, fruits, meat, eggs, and milk, eat three meals regularly, and match coarse and fine staple foods.

[0140] Obesity is one of the high-risk factors for many diseases. Obese people need to pay attention to supplementing the following nutrients:

[0141] (1) Protein

[0142] Obese individuals need to increase their protein intake. Protein not only increases basal metabolic rate but also promotes satiety, helping to control food intake. Obese individuals are advised to choose protein-rich foods, such as high-protein animal foods like beef, mutton, chicken, fish, tofu, and dairy products, as well as high-protein plant foods like quinoa and oatmeal.

[0143] (2) Cellulose

[0144] Obese people need to increase their dietary fiber intake. Dietary fiber can relieve constipation, lower cholesterol levels, and increase satiety. Obese people are advised to eat more vegetables, fruits, whole grains, and other foods rich in dietary fiber.

[0145] (3)Moisture

[0146] Dietary water intake is crucial. Obese individuals often have a higher water requirement due to the increased sweating and evaporation associated with obesity. Additionally, hydration can help the kidneys detoxify. Therefore, it is recommended that obese individuals consume adequate water daily.

[0147] (4) Minerals and vitamins

[0148] Obese people need to supplement essential minerals and vitamins to maintain healthy body functions. For example, calcium can increase bone density and prevent osteoporosis, while vitamin B can help maintain the normal functioning of the nervous system.

[0149] (5) Oils and fats

[0150] Obese individuals should be mindful of controlling their fat intake when supplementing their nutrition. While the body requires fat to function properly, this doesn't mean it can be consumed in unlimited quantities. Obese individuals are advised to choose healthy fats, such as olive oil and flaxseed oil.

[0151] The principles of nutritional supplementation for obesity are to limit total energy intake, limit fat intake, appropriately reduce carbohydrate intake, meet protein supply needs, and ensure adequate intake of vitamins, inorganic salts and dietary fiber.

[0152] (1) Energy supply should be lower than consumption.

[0153] For adults with mild obesity, it is advisable to reduce energy intake by 125-250kcal / d and lose 0.5-1.0kg per month; for moderate to severe obesity, it is advisable to reduce energy intake by 500-1000kcal / d and lose 0.5-1.0kg per week, but the energy intake per person should not be less than 1000kcal / d.

[0154] (2) Fat should account for 20%-25% of total energy. The diet should mainly consist of animal fats such as meat, eggs, and whole milk, and oil should be controlled at 10-20g / d. Vegetable oil is preferred to provide fat-soluble vitamins and essential fatty acids.

[0155] (3) Carbohydrates should account for 45%-60% of total energy. Too low can easily lead to ketosis, while too high can affect protein intake. Complex carbohydrates, such as cereals, should be the main source of energy.

[0156] (4) Protein supply should be sufficient. Generally, protein should account for 20%-30% of total energy, more than 1g / day per kg of ideal body weight, of which high-quality protein should account for 50%.

[0157] (5) Inorganic salts and vitamins should be provided in sufficient amounts and in a balanced ratio. Fresh fruits and vegetables are rich in inorganic salts, vitamins, dietary fiber, and water. They are low in energy and can satisfy hunger, so they should be consumed more frequently. Obesity is often accompanied by hypertension, so salt intake should be limited to no more than 5g / day per person.

[0158] (6) It is advisable to eat three meals a day, a balanced diet, at regular times and in regular amounts, and to exercise regularly to reduce body fat and keep muscle tissue strong.

[0159] 4. Nutritional formula ratio of oat noodle food with complete nutritional formula to meet the daily nutritional needs of the human body

[0160] Based on the daily nutritional needs of an adult, the formula content of every 100g of complete nutritional formula oat noodle food is calculated as: 55%-65% oat noodles, 15%-20% quinoa flour, 6%-8% gluten, 3%-5% oat bran powder, 3%-4% kudzu root powder, 5%-7% soybean powder, 1%-3% egg powder and 1%-2% alfalfa powder, preferably: 60% oat noodles, 15% quinoa flour, 7% gluten, 5% oat bran powder, 3% kudzu root powder, 7% soybean powder, 1% egg powder and 2% alfalfa powder.

[0161] The proportions of the main nutrients in the formula of the present invention can be adjusted appropriately within the scope of the present invention. For example, the main ingredients, oatmeal and quinoa flour, can be adjusted within a range of 5%-10%; other minor additives can also be adjusted by about 1%-3%. The key is that the main nutrients of the complete oatmeal formula, such as high-quality protein, amino acids, carbohydrates, fat, fatty acids, dietary fiber, minerals, and vitamins, meet the daily nutritional needs of the human body. A balanced ratio and scientific combination are key, and the composition and content of any particular nutrient should not be deliberately increased excessively.

[0162] Nutritional analysis of 100g of complete nutritional formula oat noodle food:

[0163] 1. Protein: 18.97g, an increase of 6.77g, an increase of 55.5%;

[0164] 2. Carbohydrates: 60.18g, down 7.62g, or 11.2%;

[0165] 3. Fat: 5.95g, decreased by 1.25g, a decrease of 17.3%;

[0166] 4. Dietary fiber: 6.47g, an increase of 1.87g, an increase of 40.7%;

[0167] 5. Amino acids: Histidine has been added. Histidine is an essential amino acid and a basic component of protein synthesis. Histidine is a component of some enzymes and hormones.

[0168] 5. Analysis of the main nutrient components of complete nutritional formula oat noodle food

[0169] (1) The ratio and composition of protein and amino acids in quinoa

[0170] Quinoa contains a variety of nutrients, especially high levels of protein and a balanced ratio of amino acids. The fatty acids, minerals, vitamins, and dietary fiber it contains all meet the body's daily needs. The Food and Agriculture Organization of the United Nations recognizes it as the only single plant that can meet the body's basic nutritional needs and officially recommends it as the perfect "complete food" for humans. It is hailed as a "super grain" and international nutritionists call it a lost ancient "nutritional gold."

[0171] Quinoa is a whole grain, complete nutrient, and alkaline protein food. High-quality quinoa has a protein content of 16%-22% (compared to 20% for beef), comparable in quality to powdered milk and meat. It is rich in a variety of amino acids, including all nine essential amino acids for the human body, in an appropriate ratio and easily absorbed. The fat content of quinoa grains is higher than that of common cereals, and the LA / ALA ratio in fat meets the FAO / WHO recommended values. The primary carbohydrate is starch, which, due to its high amylopectin content, has excellent freeze-thaw stability. Its rich content of gamma-tocopherol (vitamin E) has physiological activities against cardiovascular and inflammatory diseases. In particular, it contains vitamin C, which is not found in most other cereals. The quinoa seed coat is rich in saponins, which account for 68% of the total saponins and are the primary antinutrient in quinoa. These saponins are plant secondary metabolites, and are known to lower serum cholesterol, exhibit anti-inflammatory, anti-tumor, and antioxidant properties, promote drug absorption, and possess antibacterial properties. They can also serve as immune adjuvants, enhancing antibody antigen specificity and mucosal responses.

[0172] Quinoa is an alkaline food. Long-term consumption can improve the body's acid-base balance and maintain a healthy physique. Quinoa's dietary fiber content is generally above 10g per 100g, making it a high-fiber food. This is the first reason why quinoa has a relatively low glycemic index. The second factor is that quinoa contains different types of starch than rice and flour. Starch is divided into amylopectin and amylose. Amylopectin molecules are relatively large and have many branches, making them more accessible to enzymes. This results in a faster digestion rate and a higher digestibility, providing glucose quickly and quickly, thus having a greater impact on blood sugar. Amylose digests more slowly, partially remaining undigested in the early small intestine. This reduces the likelihood of stimulating blood sugar and insulin levels, leading to more stable post-meal blood sugar levels. Quinoa, on the other hand, has a higher amylose content and is digested more slowly, resulting in a feeling of fullness and a more stable post-meal blood sugar level. The combination of dietary fiber and amylose explains why quinoa, despite its high carbohydrate content, has a low glycemic index.

[0173] High in carbs, yet low in glycemic index, quinoa provides energy while controlling sugar levels—that's the magic! This makes quinoa ideal for people with high blood sugar levels. Quinoa contains a variety of nutrients, especially high protein. It also boasts a rich and balanced amino acid profile. Quinoa contains nine essential amino acids, including valine, leucine, isoleucine, threonine, phenylalanine, tryptophan, lysine, methionine, and histidine. Lysine, an essential amino acid, is found in lower concentrations in other grains, while quinoa is high in it. In addition to essential amino acids, quinoa also contains other non-essential amino acids, which also have health benefits. Its fatty acids, minerals, vitamins, and dietary fiber content all meet daily human needs. The Food and Agriculture Organization of the United Nations recognizes quinoa as the only single plant that can meet the basic nutritional needs of the human body and officially recommends it as a perfect "complete food" for humans. The nutritional content of quinoa (per 100g) is as follows: protein 14.12g, fat 6.07g, carbohydrates 64.16g, dietary fiber 7.1g, monounsaturated fatty acids 1.613g, polyunsaturated fatty acids 3.292g, carotene 8μg, lutein 164μg, vitamin A 4.2μg, vitamin E 2.44mg, vitamin B1 (thiamine) 0.36mg, vitamin B2 (riboflavin) 0.318mg, vitamin B3 (niacin) 1.52mg, vitamin B4 (choline) 70.2mg, vitamin B5 (pantothenic acid) 0.772mg, vitamin B6 0.487mg, Vitamin B7 (biotin)-Vitamin B9 (folic acid) 184μg Vitamin B14 (betaine) 630.4mg, Leucine 840mg, Methionine 309mg, Threonine 421mg, Lysine 766mg, Tryptophan 167mg, Valine 594mg, Histidine 407mg, Isoleucine 504mg, Phenylalanine 593mg, Calcium 47mg, Magnesium 197mg, Sodium 5mg, Potassium 563mg, Phosphorus 457mg, Sulfur 120.675mg, Chloride 7.71mg, Iron 4.57mg, Iodine-Zinc 3.1mg, Selenium 8.5μg, Copper 0.59mg, Manganese 2.033mg.

[0174] Quinoa is primarily composed of gliadin, a small, spherical protein with good extensibility, and glutenin, a larger, fibrous protein with strong elasticity. Its amino acid profile is relatively complete, making it a nutritious, affordable plant-based protein source.

[0175] (2) Oat bran (oat bran contains 31.4g of dietary fiber, which is 6.82 times that of oatmeal)

[0176] Oat bran is a pure natural health functional food that is not well known to the public. It is an effective way to supplement water-soluble dietary fiber and insoluble cellulose. It is more natural and healthier than eating processed cellulose tablets, and it is cheap. It is a pure natural ingredient that is healthy, nutritious and saves money.

[0177] The main nutrients of oat bran are: dietary fiber, water-soluble dietary fiber, and insoluble dietary fiber. Oat bran is the part of oats that contains the most dietary fiber, especially the richest beta-glucan. Beta-glucan is a soluble dietary fiber and is a known effective ingredient for lowering blood lipids. It also helps intestinal health. Therefore, oat fiber is known as "noble dietary fiber". More than 95% of the water-soluble fiber in oats is distributed in the oat bran after removing the endosperm.

[0178] Nutritional information of oat bran:

[0179] 1. Water-soluble dietary fiber

[0180] Among natural grains, only oats and barley contain water-soluble dietary fiber, particularly oat β-glucan. This water-soluble dietary fiber (soluble dietary fiber) can absorb large amounts of cholesterol from the body and excrete it, thereby lowering blood cholesterol levels. Over 1,000 international papers have reported on the benefits of oat β-glucan, including regulating blood sugar and lipids, softening blood vessels, preventing hypertension, enhancing immunity, preventing cardiovascular and cerebrovascular diseases, combating skin allergies, and controlling weight. β-glucan is primarily concentrated in the germ cell walls and subaleurone layer, linked by β-(1-3) and (1-4) glycosidic bonds to form a tough, complex, and relatively inert cell wall. This serves as a scaffold that supports and protects the cells and the bioactive substances within them. This proves that the bran layer is where the true nutrients reside! (Wheat and rice are similar in that they can provide fiber. Insoluble fiber aids digestion and can prevent constipation in children. It is like a brush that brushes off the dirt on the intestinal wall and excretes it with stool. Soluble dietary fiber is like a sponge, absorbing waste from the body and excreting it with metabolism; insoluble dietary fiber is like a brush that brushes off the dirt on the intestinal wall and excretes it with stool. Therefore, it has a good conditioning effect on constipation or loose stools. More importantly, it can help the body detoxify and keep the whole body clean and refreshed, which also has an auxiliary conditioning effect on problems with the skin and blood circulation system.

[0181] 2. Oatmeal firming protein

[0182] Oat firming protein, a unique component of oat bran, has an immediate tightening effect, creating an instant tautness in the skin. It also has synergistic effects on moisturizing, film-forming, and smoothing properties, and also possesses anti-aging benefits. HPLC analysis of the molecular weight distribution of oat firming protein revealed that it is composed of proteins with a molecular weight of 5,000 or more. The majority of these proteins fall within the molecular weight range of albumin, indicating that oat firming protein is composed of unhydrolyzed and partially hydrolyzed oat proteins.

[0183] (3) Gluten

[0184] Wheat gluten, also known as active wheat gluten, is a naturally occurring gluten protein extracted from wheat. Its colloidal properties are not destroyed during the extraction process, making it called active gluten. Its protein content is over 80%, primarily composed of smaller, globular, and highly extensible gliadin and larger, fibrous, and highly elastic glutenins. Its amino acid profile is relatively comprehensive, making it a nutritious, affordable, and high-quality plant-based protein source. When wheat gluten absorbs water, it forms a network-like wet gluten with excellent viscoelasticity, extensibility, thermosetting properties, emulsification, and film-forming properties. Wheat gluten is an excellent dough conditioner widely used in the production of bread, noodles, and instant noodles. It can also be used as a moisture-retaining agent in meat products. Adding wheat gluten is an effective way to increase the plant protein content in foods.

[0185] In pasta production, adding 1%-2% gluten improves workability, increases gluten strength, and enhances texture by allowing noodles to form smoothly and become more pliable. During cooking, it reduces the loss of noodle ingredients into the broth, increasing yield, preventing noodles from becoming too soft or breaking, and enhancing noodle elongation. Gluten contains approximately 13%-14% carbohydrates, primarily composed of glucose, maltose, and oligosaccharides.

[0186] The fat content in gluten is relatively low, about 1.5%-2.5%, and is mainly found in gliadin.

[0187] Gluten contains many vitamins, including vitamin B1, vitamin B2, vitamin B6, vitamin B12, etc., among which the content of vitamin B1 is relatively high.

[0188] Gluten contains a variety of minerals, including calcium, iron, zinc, magnesium, potassium, and sodium, with higher concentrations of calcium, iron, and zinc. Gluten is a high-protein, low-fat, low-sugar nutritious food ingredient commonly used in making bread, noodles, biscuits, cakes, and other foods.

[0189] (4) Kudzu root powder

[0190] 1. Pueraria root powder contains a large amount of isoflavones. After isoflavones enter the human body, they can improve the phenomenon of enlarged pores, remove chloasma, eliminate acne, make human skin elastic, delicate and moisturized, and have a certain beauty-enhancing effect.

[0191] 2. Lower blood sugar. The puerarin contained in kudzu root powder has a significant effect on stabilizing blood sugar, while the flavonoids contained in kudzu root have the effect of stabilizing blood lipids and are often used to prevent three high diseases.

[0192] 3. Prevent diseases. The total flavonoids contained in Pueraria root powder can enhance the activity of NK cells, SOD and P450 enzymes in the body after entering the human body, helping to inhibit the growth of cancer cells and kill cancer cells, thus having the effect of preventing diseases.

[0193] 4. Protect the liver. The total flavonoids and puerarin in kudzu root powder can help improve myocardial oxygen metabolism, thereby dilating blood vessels and improving microcirculation. It has certain therapeutic effects on the prevention of myocardial infarction, myocardial ischemia, arrhythmia, hypertension, and arteriosclerosis.

[0194] 5. Prevent osteoporosis. Pueraria root powder contains certain trace elements such as iron, calcium, and phosphorus. A moderate amount of consumption by the human body can slow down the aging of bone tissue cells, help the body absorb calcium, prevent calcium loss in the body, and prevent osteoporosis.

[0195] 6. Sober up and protect the liver. Pueraria root powder contains a certain amount of daidzein, which can effectively break down alcohol, reduce irritation to the brain and gastrointestinal tract, promote metabolism, speed up the elimination of alcohol and residual toxins in the liver, and has a certain effect of sobering up and protecting the liver.

[0196] 7. Lubricate the intestines and promote bowel movements. Pueraria root powder contains a large amount of dietary fiber, which can effectively improve constipation symptoms, remove toxins from the body, reduce the occurrence of intestinal diseases, and has a certain laxative effect.

[0197] 8. Relieve fever. The kudzu root acetone extract of kudzu root powder can restore body temperature to normal after entering the human body. It is effective for various fevers and is often used for fever, thirst, irritability and other diseases, and has a certain therapeutic effect.

[0198] 9. Regulate the body. Pueraria root powder contains a large amount of highly active isoflavones, which can effectively regulate the endocrine system and have a good therapeutic effect on symptoms of menopausal syndrome such as insomnia, dreaminess, dizziness, irritability, restlessness, suspicion, and depression.

[0199] 10. Kudzu root powder has a certain effect of lowering blood pressure. The puerarin in kudzu root powder can help lower human blood pressure.

[0200] 6. Processing method of complete nutritional formula oat noodle food

[0201] (1) Processing method of oat noodle

[0202] 1. Traditional oat noodles are processed using the three raw and three cooked methods

[0203] (1) The first raw stage of oatmeal refers to the oatmeal grains harvested from the fields. These oatmeal grains are raw and cannot be eaten directly. Next, in order to process the oatmeal into edible flour, the oatmeal grains need to be fried first. This is the first cooking process. The traditional frying process is very vivid, just like sugar-fried chestnuts, which need to be fried slowly over low heat while constantly turning to ensure even heating. When the oatmeal grains are fried until they are slightly burnt and emit fragrance, they are fried. This frying process not only changes the taste and flavor of oatmeal, but also helps to improve its nutritional value.

[0204] (2) Two raw and two cooked. The second raw refers to the process of grinding fried oatmeal into oat flour. Although oat flour is made from fried oatmeal, the traditional oat flour is considered to be raw. In the process of making oat flour, it is necessary to continue to boil the oat flour with boiling water. Thus, the second cooked process follows. When kneading the dough, you cannot use cold water, but boiled water to scoop the oat flour into the basin, add an appropriate amount of boiling water to boil the oat flour, and then you can knead the dough. This method of kneading the dough with boiling water is called "two cooked". The kneaded dough needs to be made into oat noodle products while it is hot, and then steamed in a steamer. The boiled oat noodles are fragrant.

[0205] (3) Three raw and three cooked. The third raw refers to the process of treating the finished oat noodle products (such as oat noodle noodles, oat noodle fish or wowo) as raw again. These products are raw before steaming and cannot be eaten directly. The next step is the third cooked process. Steaming is done by using a strong fire. When white steam rises from the steamer and is filled with the unique aroma of oat noodles, it indicates that the oat noodles are cooked.

[0206] The above-mentioned three-raw and three-cooked processing method of oat noodles, namely frying oats, cooking oat noodles with boiling water, and steaming oat noodles, this "three-raw and three-cooked" production process gives oat noodles a unique taste and nutritional value, making oat noodles a traditional food deeply loved by people.

[0207] 2. The processing method of oat noodle of the present invention is an improved processing method based on the traditional process

[0208] (1) The first step of the oat noodle processing method of the present invention is consistent with the traditional processing method, that is, the oat noodle is made in a raw and cooked manner.

[0209] (2) Complete nutritional formula oat noodle food is prepared with cold water. Traditional oat noodles are prepared with boiling water and cooked twice. Since boiling water can gelatinize the oat noodle starch, the glycemic index (GI) of gelatinized foods is usually higher. During the gelatinization process, the oat noodle starch granules are broken down into smaller molecules, which are easier to digest and absorb, resulting in a rapid increase in blood sugar levels. The glycemic index of oat noodles cooked with boiling water is about 10%-15% higher than that of oat noodles cooked with cold water. Oat noodles are prepared with cold water to ensure that the degree of starch gelatinization in the oat noodles is reduced, thereby lowering the glycemic index. It is easy for people with high blood sugar and diabetes to eat.

[0210] The preferred oat noodle is prepared with cold water to reduce the degree of starch gelatinization in the oat noodle, while ensuring that the noodles have a smoother and more elastic taste.

[0211] (3) Traditional oat noodle making methods mostly use steaming or boiling, while oat noodle food with complete nutritional formula is preferably steamed. Boiling in boiling water can achieve a higher degree of gelatinization than steaming.

[0212] The preferred complete nutritional formula oat noodle food is steamed, which generally better retains the nutrients in the food, especially heat-sensitive nutrients such as vitamin C and some B vitamins. Boiling may cause some water-soluble nutrients such as vitamins and minerals to be lost into the cooking water due to the direct hydrothermal effect.

[0213] After noodles are gelatinized, the starch in them is converted into dextrin, making them easier to digest and absorb, potentially leading to a rise in blood sugar. Gelatinization refers to the process by which starch expands and breaks apart in hot water or steam, forming a uniform paste. The gelatinized starch becomes easily digestible, rapidly raising blood sugar. The glycemic index (GI) of gelatinized oatmeal varies depending on the production method and ingredients, but generally ranges from 55 to 70.

[0214] (4) In summary, the complete nutritional formula oat noodle food adopts the process of frying oats, mixing oat noodles with cold water, and steaming oat noodles. The process flow can be summarized as: frying oats, shelling, grinding flour, mixing noodles with cold water, pressing noodles, steaming, air cooling, packaging, quick freezing, and reheating to produce high-quality quick-frozen complete nutritional formula oat noodle food.

[0215] (5) Innovation in processing methods of complete nutritional formula oat noodle food

[0216] 1. Whole grain oatmeal noodles compared to regular oatmeal noodles

[0217] Oats have a high flour yield, typically reaching 95%. They are known as "grinded to the bone, gluten-free," meaning whole-grain oats. The "2016 Chinese Dietary Nutrition Guidelines" define whole grains as grains that have not undergone refined processing, or that, despite milling, crushing, or flaking, retain the endosperm, germ, bran, and other natural nutrients of the entire grain. Whole-grain oats are oats whose processing preserves the cortex, germ, and endosperm. Whole-grain oats retain all the ingredients of natural oats. Compared to refined oats, whole-grain oats provide more nutrients such as B vitamins, minerals, dietary fiber, and beneficial phytochemicals. Numerous studies have shown that whole-grain oats can, to a certain extent, prevent and control the development of diabetes. Dietary fiber is the primary factor in whole grains that can have an impact on diabetes. When people consume whole grains, their soluble fiber intake is significantly increased, which can help lower blood sugar and effectively manage weight. Studies have also shown that long-term whole grain consumption can reduce cardiovascular disease risk factors. Furthermore, whole grains have a lower glycemic index than refined grains, which can help control blood sugar levels after meals.

[0218] 2. Processing fineness of whole grain oatmeal noodles

[0219] Compared to the processing fineness of conventional fine oatmeal, the oatmeal of the present invention has a larger particle size. Conventional oatmeal typically has a particle size of around 90-150. The processing fineness of the complete oatmeal formula consists of three components: 30%-50% fine oatmeal flour (90-100 mesh); 30%-40% medium oatmeal flour (50-60 mesh); and 10%-20% coarse oatmeal flour (20-30 mesh). These three oatmeal finenesses are mixed and stirred evenly. Increasing the proportion of coarse oatmeal flour further protects the oatmeal's nutritional components. This reduces gelatinization during the processing and maturation process, slows digestion and absorption, and lowers the glycemic index. Compared to whole-grain foods like oatmeal, the oatmeal of the present invention has a superior taste.

[0220] 3. Whole Grain Quinoa

[0221] Whole grain quinoa is quinoa noodles that retain the cortex, germ and endosperm of quinoa during the processing of quinoa flour. It is whole grain oatmeal noodles that retain all the ingredients of natural oatmeal.

[0222] Whole grain quinoa is a nutrient-rich food that offers the following benefits:

[0223] (1) Lower cholesterol: Quinoa is rich in dietary fiber and unsaturated fatty acids, which help lower cholesterol levels and reduce the risk of cardiovascular disease.

[0224] (2) Control blood sugar: Quinoa is a low GI (glycemic index) food that helps control blood sugar levels and is suitable for diabetic patients.

[0225] (3) Promote intestinal health: The dietary fiber in quinoa helps promote intestinal motility and prevent intestinal problems such as constipation.

[0226] (4) Enhance immunity: Quinoa is rich in protein, vitamins and minerals, which help enhance immunity and prevent colds and other diseases.

[0227] (5) Weight loss: Quinoa is a high-fiber, low-calorie food that helps increase satiety and reduce calorie intake, making it suitable for people who want to lose weight.

[0228] In summary, whole grain quinoa is a nutritious and healthy food that is suitable for most people.

[0229] (2) Processing and cooking methods of complete nutritional formula oat noodle food

[0230] 1. Put all ingredients of the complete nutritional formula oat noodle food into a blender and mix evenly.

[0231] 2. Use cold water with a temperature of 25-40℃ and an equal weight of oat noodles to knead the noodles. Add 1% salt to the cold water and stir evenly. The purpose of adding salt is to prevent the oat noodles from becoming soft and to increase their hardness.

[0232] 3. Use a dough mixer to make the dough, let it stand and mature at room temperature of 20-30℃ for 5-10 minutes, then use a noodle machine or oat noodle fish machine to process it into oat noodle noodles or oat noodle fish; of course, according to customer and market demand, it can also be processed into other oat noodle foods such as oat noodle dumplings.

[0233] 4. Steam the processed oat noodles or fish for 3-5 minutes. The steaming time can be adjusted according to the specifications of the oat noodles or fish. The preferred steam temperature for steaming oat noodles is generally 93-96°C. Too high steam temperature will cause the oat noodles to become severely gelatinized, stick together, and be inedible.

[0234] 5. After taking the steamed oat noodles out of the steamer, use a fan to quickly cool them down, then spray the surface of the oat noodles with a mixture of 5%-8% vegetable oil and warm water at about 40°C, then blow quickly with a fan for 20 seconds, and then put them into food bags and seal them.

[0235] (3) Quick freezing and refrigeration of complete nutritional formula oat noodle products

[0236] The oat noodle packaged in the above-mentioned food bag is generally quick-frozen at (-30)-(-35)℃ for 20-30 minutes. In this temperature range, the oat noodle can be quickly frozen, and the original quality, taste and nutritional components of the oat noodle food with a complete nutritional formula are maintained to the greatest extent. When the center temperature of the food reaches -18℃, the quick-freezing process is completed. The quick-frozen oat noodle is generally stored at a temperature of (-18)-(-23)℃.

[0237] (IV) Reheating method of complete nutritional formula oat noodle food

[0238] The quick-frozen complete nutritional formula oat noodle food is preferably reheated by steaming or microwave heating. Generally, it can be eaten after steaming for 2-3 minutes or heating in a microwave for 2-3 minutes.

[0239] Steaming or microwave reheating preserves the texture, flavor, and nutritional content of nutritionally complete oat noodle products, maintaining their elasticity and preventing gelatinization. Avoid boiling to prevent gelatinization and an increase in the glycemic index; avoid frying to avoid the production of harmful substances and altering the texture and properties of oat noodles. Also, avoid thawing frozen cooked oat noodles directly at room temperature. Incomplete or uneven thawing may affect the taste and quality of the food and increase the chance of bacterial growth.

[0240] 7. Advantages and positive effects of complete nutritional formula oat noodle food

[0241] (1) Advantages of complete nutritional formula oat noodle food

[0242] 1. Complete nutritional formula oat noodle food adds quinoa flour, oat bran, gluten, and kudzu root powder to the traditional oat noodle formula to increase the dietary fiber and protein content and reduce the carbohydrate content. This promotes a more balanced ratio of nutrients such as protein, carbohydrates, fat, and dietary fiber in the food, making it more suitable for daily consumption by people with high blood lipids, high body fat, high blood sugar, high uric acid, and high blood pressure. Complete nutritional formula oat noodle food, with the addition of quinoa, retains the characteristics and flavor of oat noodles while increasing essential amino acids, protein content, and the variety of high-quality proteins. Complete nutritional formula oat noodle food has a more balanced nutritional combination and the scientific content of various nutrients in the balanced formula ingredients meet the daily nutritional needs of the human body and easily regulate the physiological indicators of blood lipids, blood sugar, blood pressure, and body fat.

[0243] 2. Protein has been improved and enhanced in many aspects

[0244] (1) Contains all nine essential amino acids for the human body. Traditional oat noodles contain eight essential amino acids for the human body, namely valine, leucine, isoleucine, threonine, phenylalanine, tryptophan, lysine, and methionine, also known as methionine. Formulated oat noodles contain all nine essential amino acids for the human body, with the addition of histidine. Histidine is an essential amino acid and a basic component of protein synthesis. Histidine is a component of some enzymes and hormones, such as histamine, thyroid hormone, and adrenaline. Histidine has a buffering effect in the blood and can regulate the acid-base balance of the blood. Histidine helps maintain the normal function of the immune system and promotes the proliferation and activation of immune cells. In short, histidine is an important amino acid that plays an important role in the normal physiological function and health of the human body.

[0245] (2) The protein source has been increased from one to more than seven high-quality plant proteins. The formula with multiple protein sources, consuming protein from different sources rather than focusing on a single source of dietary protein, helps prevent the occurrence of hypertension. For every additional source of protein, the risk of new-onset hypertension and new-onset diabetes is reduced by 26% and 31%, respectively. The complete nutritional formula has a wide range of protein sources and is rich in various nutrients, exceeding traditional oatmeal. Protein sources: oatmeal, quinoa, gluten powder, milk powder, egg powder, alfalfa powder, oat bran powder.

[0246] (3) The formulated oat noodle is rich in high-quality plant protein and has a higher protein content. Compared with traditional oat noodle, the protein content is increased from 12.2% to 18.97%, an increase of 55.5%.

[0247] (4) Compared with traditional oat noodles, the formulated oat noodles contain more skin-beautifying proteins.

[0248] Oat firming protein, a unique component of oat bran, has an immediate tightening effect, creating an instant tautness in the skin. It also has synergistic effects on moisturizing, film-forming, and smoothing properties, and also possesses anti-aging benefits. HPLC analysis of the molecular weight distribution of oat firming protein revealed that it is composed of proteins with a molecular weight of 5,000 or more. The majority of these proteins fall within the molecular weight range of albumin, indicating that oat firming protein is composed of unhydrolyzed and partially hydrolyzed oat proteins.

[0249] 3. Complete nutritional formula oat noodle food, formulated with oat bran, increases the content of dietary fiber, increases high-quality dietary fiber, and removes some harmful substances on the surface. The dietary fiber in the complete nutritional formula oat noodle food is mainly soluble fiber, and the main component is β-glucan, which has a significant effect on blood sugar control: it can reduce the rate of gastric emptying and affect the digestion rate of carbohydrates; it can inhibit the action of amylase, thereby slowing down the release of glucose in the body; β-glucan can also improve pancreatic islet function. β-glucan can also help lower blood pressure. It is also rich in magnesium and potassium, which are helpful in assisting in controlling the three highs and improving myocardial rhythm. The complete nutritional formula oat noodle food is a veritable "five high killer."

[0250] Formulated oat noodles increase the content of dietary fiber, increase satiety, improve digestibility, reduce food intake, avoid overeating, easily stabilize the rapid increase in blood sugar after meals, and reduce body fat and weight.

[0251] 4. Complete nutritional formula oat noodle food reduces fat and carbohydrates, retains unsaturated fatty acids, and increases the body's intake of high-density lipoprotein; the formula oat noodles reduces the carbohydrate content and can easily and effectively lower postprandial blood sugar. Traditional oat noodles have a high carbohydrate content. Long-term excessive consumption of high-carbohydrate foods can easily lead to obesity; diabetic patients need to control their intake appropriately to avoid affecting blood sugar.

[0252] Formulated oatmeal noodles have a low fat content, making them effective in stabilizing and lowering blood lipids. Formulated oatmeal noodles have a low fat content, and most of the fat is unsaturated fatty acids, which help lower blood cholesterol and promote cardiovascular health.

[0253] 5. Complete nutritional formula oat noodle food is rich in mineral vitamins, calcium, iron, zinc, magnesium, potassium, sodium and other minerals. Quinoa is rich in gamma-tocopherol (vitamin E) which has physiological activity against cardiovascular and inflammatory diseases. Wheat gluten contains vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C and other vitamins, riboflavin

[0254] 6. The complete nutritional formula of oat noodle food contains a variety of nutrients such as isoflavones, puerarin, total flavonoids, iron, calcium, phosphorus and other trace elements. It has many health care and conditioning effects on beautifying the skin, improving cardiovascular circulation, lowering blood pressure and blood sugar, nourishing the liver and relieving alcohol, inhibiting cancer cells and killing cancer cells, moisturizing the intestines and promoting bowel movements, preventing osteoporosis, regulating menopausal syndrome, etc., which are conducive to health care.

[0255] 7. The complete nutritional formula of oat noodle food is formulated with appropriate proportions and scientifically balanced combinations. It has a good taste and maintains the unique flavor of local food. While maintaining a balanced nutrient content, it effectively improves the palatability of oat noodles, resulting in a delicious and delicate taste. The oat noodles have a pure color and smooth and delicate surface, a smooth texture, a chewy texture, and a light oatmeal aroma. Compared with ordinary traditional oat noodles, its frozen quality is relatively stable and does not become mushy after reheating, with a significantly improved sensory quality. After adding salt during the mixing process and spraying the oil-water mixture after cooling, the oat noodles of the complete nutritional formula have a more refreshing and pure taste, a smoother surface, and are not sticky in the middle.

[0256] 8. The complete nutrition formula oat noodle food has improved stickiness and elasticity. The oat noodles made by the processing method of the complete nutrition formula oat noodle food have no significant difference in color from traditional oat noodles. The color is pure, the noodles are smooth and delicate in appearance, the taste is refreshing, and they are chewy and have a faint aroma of oatmeal. Compared with ordinary traditional oat noodles, its frozen quality is relatively stable, and it does not become mushy after reheating, and the sensory quality is significantly improved. After adding salt and spraying the oil-water mixture after cooling, the noodles have a better, smoother and purer taste, the surface is smoother, and the oat noodles are not sticky in the middle.

[0257] 9. Changes in the ingredients and processing technology of the complete nutritional formula oat noodle food, combined with the comprehensive effects of frozen storage and cold chain transportation, have increased the proportion of resistant starch in the formula oat noodles, making it difficult to digest and quickly absorbed. It has a significant effect on increasing satiety, lowering the glycemic index, and improving strength.

[0258] 10. The oat noodle food with complete nutritional formula is easy to eat. It can be easily prepared and eaten by ordinary people without the need for professional chefs.

[0259] (2) Processing technology innovation of complete nutritional formula oat noodle food

[0260] 1. The whole grain processing technology well maintains the various high-quality nutrients of oats

[0261] 2. Use cold water to prepare oat noodles to avoid gelatinization, slow down digestion and lower the glycemic index.

[0262] 3. Add cold water to the processed oat noodles to increase the gluten content of the noodles, prevent them from sticking, keep the noodles elastic and smooth, and slow down the digestion process.

[0263] 4. For the processing and maturation of the complete nutritional formula oat noodle food, steaming is preferred instead of boiling or other processes to avoid gelatinization and changes in taste.

[0264] 5. The optimal steam temperature for steaming oat noodles is generally between 93-96°C. Excessively high steam temperatures can cause the noodles to become mushy, sticky, and inedible. Oat noodles steamed in the plateau are smooth, firm, and well-rounded, while those steamed in the Central Plains and southern China tend to become sticky and clumpy. This is due to the variations in steam temperature caused by altitude and air pressure. Altitude and the boiling point of water are inversely correlated, meaning that the boiling point decreases with increasing altitude. Normally, at standard atmospheric pressure (101.325 kPa), the boiling point of water is 100°C. However, as altitude increases, atmospheric pressure decreases, causing the boiling point to drop accordingly. Generally speaking, the boiling temperature of water decreases by approximately 0.33°C for every 100 meters increase in altitude. For example, at an altitude of 1,000 meters, the boiling point of water is about 97°C; at an altitude of 2,000 meters, the boiling point is about 94°C; at an altitude of 3,000 meters, the boiling point is about 91°C; at an altitude of 4,000 meters, the boiling point is about 88°C; at an altitude of 5,000 meters, the boiling point is about 85°C; at an altitude of 6,000 meters, the boiling point is about 82°C; at the top of Mount Everest at an altitude of 8,848 meters, water boils at about 72°C. The preferred location for steaming oat noodles is preferably an area with an altitude of 1,000-2,200 meters.

[0265] (3) Based on the removal of traditional specialty food processing technology, improved preparation technology, mixing technology and steaming technology

[0266] 1. The formula of oat noodles increases the content of dietary fiber and the elasticity of oat noodles by adding a certain proportion of quinoa, oat bran, gluten and kudzu root powder, improving the shortcoming of oat noodles that they are easy to gelatinize, making them easier to process, store and eat.

[0267] Traditional oat noodle products are a local specialty. The processing and production process is complex and tedious, making it difficult or even impossible for outsiders to master or operate properly. This compromises the quality and taste of this distinctive flavorful dish, making it difficult for outsiders to afford this nutritious and healthy high-quality oat noodle product and making it difficult to consume. Products sold online typically include oatmeal, dried noodles, instant noodles, and biscuits, which lack the flavor and texture to be consumed daily, like white flour or rice. This nutritionally complete oat noodle recipe utilizes traditional steaming and cooking techniques, using traditional rural cooking techniques. It lacks preservatives and other additives, and is delivered through a complete cold chain. Simply steaming or reheating in the microwave allows for quick and convenient consumption. A single oat noodle meal takes only 5-8 minutes to prepare, saving time and facilitating modern, fast-paced living.

[0268] 2. The scientific processing technology of the combination of various nutrients in the complete nutritional formula effectively retains the nutritional components of various formula substances, and is easy to digest and absorb with scientific compatibility.

[0269] Application example: After the mutton and potato soup is reheated, it is soaked in dry oat noodles. The oat noodles are not gelatinized. In addition, the high-resistant starch of the frozen oat noodles and cooked potatoes increases, which improves satiety, slows down the rate of digestion and absorption, and makes it easier to control blood sugar, lower blood lipids, and reduce body fat.

[0270] 3. Thawing and reheating methods of frozen cooked oat noodles

[0271] When thawing and reheating nutritionally complete oat noodle products, steam or microwave heating are the preferred methods to preserve the texture, flavor, and nutritional content of the oat noodle products, maintaining their elasticity and preventing gelatinization. Do not boil the noodles for reheating to avoid gelatinization, which increases the glycemic index; do not fry them to prevent the production of harmful substances and alter the taste and properties of the noodles. Also, do not thaw frozen cooked oat noodles directly at room temperature. Incomplete or uneven thawing may affect the taste and quality of the food and increase the chance of bacterial growth.

[0272] (4) Storage and transportation technology

[0273] Due to the innovative adjustment of the formula of oat noodle, some properties of oat noodle, such as viscosity and storage performance, have been improved, making it suitable for quick-frozen cold chain logistics transportation, storage and sales.

[0274] 1. Thawing and reheating process.

[0275] 2. Reheating process and preparation process with other auxiliary materials.

[0276] 3. Special processing technology maintains the original flavor of the food without adding additives, and uses cold chain processing, storage and distribution throughout the process.

[0277] 8. Alternatives

[0278] If other high-protein, low-fat, low-carbohydrate foods are added, the effect of increasing the protein content of oat noodles and reducing fat and carbohydrates can also be achieved. However, compared with the technical solution of the present invention, there is still a gap in terms of high-quality protein, unsaturated fatty acids, etc. The taste of oat noodles has changed significantly, lacking the characteristic taste and special aroma of traditional oat noodles.

[0279] It can be seen from the above technical solution that compared with the prior art, the beneficial effects of the present invention are as follows:

[0280] 1. The present invention uses oat flour, i.e., oat noodle, which is ground from oat flour, as the main raw material. By adding a certain amount of oat bran powder, gluten powder and quinoa powder, the content of protein, dietary fiber and high-quality amino acids is increased, and the content of carbohydrates and fat is reduced, thereby improving the nutritional components and palatability of traditional oat noodle food, making it more suitable for regular consumption by sub-healthy people.

[0281] 2. Based on the characteristics of high protein, high dietary fiber, low fat and low sugar of oatmeal, the present invention adds appropriate amounts of nutrients to increase the protein and cellulose content and reduce carbohydrates on the basis of the nutritional components of the original oatmeal. It is more suitable for regular consumption by people with diabetes, hypertension, gout, cardiovascular and cerebrovascular diseases and obesity. At the same time, the processing and manufacturing process is improved, no additives and preservatives are added, and it is easy to eat and more suitable for the pace of life and nutritional health needs of modern people.

[0282] 3. The complete nutritional formula oat noodle food of the present invention can meet the nutritional needs of the human body and is more suitable for special groups such as people with five highs: high blood lipids, high body fat, high blood sugar, high uric acid, and high blood pressure, people with cardiovascular and cerebrovascular diseases, obese people, the elderly, and mental workers. While meeting the daily nutritional needs of the human body, it can effectively reduce the risks of diseases such as high blood lipids, obesity, cardiovascular diseases, diabetes, and gout among the consumers.

[0283] 4. The nutritionally complete oat noodle food of the present invention aims to improve its edible convenience and edible quality, and has a good taste, good steaming quality, rich nutrition, and a traditional taste that is easy to eat.

[0284] 5. The nutritionally complete oat noodle food of the present invention can improve the taste and quality of traditional oat noodle food, is suitable for tastes in various regions, is easy and quick to eat, thereby achieving the purpose of improving its convenience of eating and improving its eating quality, and can meet the nutritional needs of the target population. DETAILED DESCRIPTION

[0285] The following is a clear and complete description of the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts are within the scope of protection of the present invention.

[0286] Example 1

[0287] A nutritionally complete oat noodle food comprising the following ingredients by weight: 55g oat noodles, 20g quinoa flour, 6g gluten powder, 4g oat bran powder, 3g kudzu root powder, 7g soy flour, 3g egg powder, and 2g alfalfa powder;

[0288] The preparation method of the above-mentioned complete nutritional formula oat noodle food specifically comprises the following steps:

[0289] (1) Weighing the raw materials according to the weight of the above-mentioned complete nutritional formula oat noodle food;

[0290] (2) placing all raw materials in a blender and stirring them evenly to obtain a mixed powder;

[0291] (3) First, add 1% salt water at 25°C in an amount equal to that of oatmeal to the mixed powder, then place the mixture in a dough mixer to make dough, let it stand and mature at 20°C for 10 minutes, and finally place it in a noodle machine to process it into oatmeal noodles;

[0292] (4) First, the oat noodle noodles were steamed at 93°C for 5 minutes, taken out and quickly cooled with a fan, sprayed with an oil-water mixture prepared by mixing 5% vegetable oil and 40°C warm water, and then quickly blown with a fan for 20 seconds, and then packed in a food bag and sealed;

[0293] (5) First, quick-freeze at -30°C for 30 minutes, and then refrigerate at -18°C to obtain a complete nutritional formula oat noodle food.

[0294] Example 2

[0295] A nutritionally complete oat noodle food comprising the following ingredients by weight: 60g oat noodles, 15g quinoa flour, 7g gluten, 5g oat bran powder, 3g kudzu root powder, 7g soy flour, 1g egg powder, and 2g alfalfa powder;

[0296] The preparation method of the above-mentioned complete nutritional formula oat noodle food specifically comprises the following steps:

[0297] (1) Weighing the raw materials according to the weight of the above-mentioned complete nutritional formula oat noodle food;

[0298] (2) placing all raw materials in a blender and stirring them evenly to obtain a mixed powder;

[0299] (3) First, add 1% salt water at 30°C in an amount equal to that of oatmeal to the mixed powder, then place the mixture in a dough mixer to make dough, let it stand and mature at 25°C for 8 minutes, and finally place it in a noodle machine to process it into oatmeal noodles;

[0300] (4) First, the oat noodle noodles were steamed at 95°C for 4 minutes, taken out and quickly cooled with a fan, sprayed with an oil-water mixture prepared by mixing 6% vegetable oil and 40°C warm water, and then quickly blown with a fan for 20 seconds, and then packed into a food bag and sealed;

[0301] (5) First, quick-freeze at -32°C for 25 minutes, and then refrigerate at -20°C to obtain a complete nutritional formula oat noodle food.

[0302] Example 3

[0303] A nutritionally complete oat noodle food comprising the following ingredients by weight: 65g oat noodles, 15g quinoa flour, 6g gluten powder, 3g oat bran powder, 4g kudzu root powder, 5g soy flour, 1g egg powder, and 1g alfalfa powder;

[0304] The preparation method of the above-mentioned nutritionally complete oat noodle food specifically comprises the following steps:

[0305] (1) Weighing the raw materials according to the weight of the above-mentioned complete nutritional formula oat noodle food;

[0306] (2) placing all raw materials in a blender and stirring them evenly to obtain a mixed powder;

[0307] (3) First, add 1% salt water at 40°C with the same mass as the oatmeal to the mixed powder, then place it in a dough mixer to make dough, let it stand and mature at 30°C for 5 minutes, and finally place it in an oatmeal machine to process it into oatmeal fish;

[0308] (4) Steam the oat noodle fish with steam at 96°C for 3 minutes, take it out and quickly cool it with a fan, spray it with an oil-water mixture made by mixing 8% vegetable oil and 40°C warm water, then blow it quickly with a fan for 20 seconds, and put it into a food bag and seal it;

[0309] (5) First, quick-freeze at -35°C for 20 minutes, and then refrigerate at -23°C to obtain a complete nutritional formula oat noodle food.

[0310] Comparative Example

[0311] The only difference from Example 2 is that oatmeal is not contained.

[0312] Performance Testing

[0313] The complete nutritional formula oat noodle foods prepared in Examples 1-3 and the comparative example were taken, thawed by heating in a microwave oven, and their GI values ​​were determined according to WS / T652-2019 "Method for Determination of Glycemic Index of Food".

[0314] The results are shown in Table 1.

[0315] Table 1 GI values ​​of complete nutritional formula oat noodle food of Examples 1-3 and Comparative Example

[0316] Complete nutritional formula oat noodle food GI value Example 1 50 Example 2 48 Example 3 51 Comparative Example 68

[0317] As shown in Table 1, compared with the comparative example, the GI values ​​of the complete nutritional formula oat noodle foods in Examples 1-3 were significantly reduced and were all below 55, indicating that they were all low GI foods.

[0318] The above experiments show that the present invention adds quinoa flour, oat bran, gluten and kudzu root flour to traditional oat noodles to correspondingly increase the high-quality protein content and dietary fiber content in the oat noodles, reduce the carbohydrate content and fat content, and promote a balanced ratio of nutrients such as high-quality protein, carbohydrates, fat, dietary fiber and the like in the food, making it more reasonable and more suitable for daily consumption by people suffering from the five highs of hyperlipidemia, high body fat, high blood sugar, high uric acid and high blood pressure.

[0319] The above description of the disclosed embodiments is intended to enable one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be readily apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention is not limited to the embodiments shown herein but is intended to conform to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A complete nutritional formula oat noodle food, characterized in that: The invention comprises the following raw materials in percentage by weight: 55%-65% of oat flour, 15%-20% of quinoa powder, 6%-8% of gluten powder, 3%-5% of oat bran powder, 3%-4% of kudzu root powder, 5%-7% of soybean powder, 1%-3% of egg powder and 1%-2% of alfalfa powder.

2. The complete nutritional formula oat noodle food according to claim 1, characterized in that: The invention comprises the following raw materials in percentage by weight: 55% of oat flour, 20% of quinoa powder, 6% of gluten powder, 4% of oat bran powder, 3% of kudzu root powder, 7% of soybean powder, 3% of egg powder and 2% of alfalfa powder.

3. The complete nutritional formula oat noodle food according to claim 1, characterized in that: The invention comprises the following raw materials in percentage by weight: 60% oat flour, 15% quinoa powder, 7% gluten powder, 5% oat bran powder, 3% kudzu root powder, 7% soybean powder, 1% egg powder and 2% alfalfa powder.

4. The complete nutritional formula oat noodle food according to claim 1, characterized in that: The invention comprises the following raw materials in percentage by weight: 65% of oat flour, 15% of quinoa powder, 6% of gluten powder, 3% of oat bran powder, 4% of kudzu root powder, 5% of soybean powder, 1% of egg powder and 1% of alfalfa powder.

5. A method for preparing a complete nutritional formula oat noodle food, characterized in that: The specific steps include: (1) Weighing the raw materials according to the weight proportions of the nutritionally complete oat noodle food according to any one of claims 1 to 4; (2) The raw materials are mixed evenly, salt water is added to form dough, the dough is left to stand for maturation, extruded into dough, steamed, cooled, sprayed with a mixture of oil and water, dried, packaged, quick-frozen, and refrigerated to obtain the oat noodle food with complete nutritional formula.

6. The method for preparing a nutritionally complete oat noodle food according to claim 5, characterized in that: In step (2), the mass concentration of salt in the salt water is 1%, the temperature is 25-40° C., and the added amount is equal to the mass of oatmeal.

7. The method for preparing a nutritionally complete oat noodle food according to claim 5, characterized in that: In step (2), the temperature of the static aging is 20-30° C. and the time is 5-10 minutes.

8. The method for preparing a nutritionally complete oat noodle food according to claim 5, characterized in that: In step (2), the steaming temperature is 93-96° C. and the steaming time is 3-5 min.

9. The method for preparing a nutritionally complete oat noodle food according to claim 5, characterized in that: In step (2), the oil-water mixture is 5%-8% vegetable oil and 40° C. warm water.

10. The method for preparing a nutritionally complete oat noodle food according to claim 5, characterized in that: In step (2), the quick freezing temperature is (-30)-(-35)°C for 20-30 minutes; the refrigeration temperature is (-18)-(-23)°C.