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Nutrition fortification noodles capable of reducing blood sugar and preparation method thereof

A technology of nutrition and noodles, applied in the field of hypoglycemic enhanced nutrition noodles and its preparation, to achieve the effects of reducing dosage, lowering and stabilizing blood sugar, and reducing side effects

Active Publication Date: 2013-09-04
临泉县金禾面粉有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these nutrient-fortified flours only fortify and increase several trace elements necessary for healthy people. For special groups, especially diabetics with high blood sugar, it is not enough to strengthen these basic nutrients, and targeted additions must be added to play a role. to other nutrients that lower blood sugar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Example 1 A hypoglycemic enhanced nutritional noodle, its raw material components are: flour 1000g, white fungus freeze-dried powder 4g, yam freeze-dried powder 12g, hawthorn freeze-dried powder 9g, bitter gourd freeze-dried powder 4g, mulberry leaf freeze-dried powder 12g, perilla freeze-dried powder 9g, Jiaogulan freeze-dried powder 1g, pumpkin freeze-dried powder 13g, silkworm chrysalis freeze-dried powder 4g.

[0019] Preparation:

[0020] (1) Wash and soak fresh tremella, yam, hawthorn, bitter melon, mulberry leaves, perilla, Jiaogulan, pumpkin, and silkworm chrysalis for 10-15 minutes;

[0021] (2) Add the above soaked raw material components into the freeze dryer for freeze drying, first turn on the freezer for refrigeration, freeze until the temperature of the material is below -30°C, and keep it dry for 8-10 hours, then turn on the vacuum , and heated to 95-100 ° C, continue to dry for 1-2 hours;

[0022] (3) Pulverizing the solid matter obtained by the above...

Embodiment 2

[0026] A hypoglycemic enhanced nutritional noodle, which contains the following raw material components, the weight of each component is: flour 1000, tremella freeze-dried powder 3g, yam freeze-dried powder 10g, hawthorn freeze-dried powder 8g, bitter gourd freeze-dried powder 3g g, 10g of mulberry leaf freeze-dried powder, 8g of perilla freeze-dried powder, 1g of Jiaogulan freeze-dried powder, 10g of pumpkin freeze-dried powder, 3g of silkworm chrysalis freeze-dried powder, vitamin B1 3.4 mg, vitamin B2 3.4 mg, niacin 34 mg, folic acid 0.8 mg, iron 19mg, zinc 24mg and calcium 980mg.

[0027] Preparation:

[0028] (1) Wash and soak fresh tremella, yam, hawthorn, bitter melon, mulberry leaves, perilla, Jiaogulan, pumpkin, and silkworm chrysalis for 10-15 minutes;

[0029] (2) Add the above soaked raw material components into the freeze dryer for freeze drying, first turn on the freezer for refrigeration, freeze until the temperature of the material is below -30°C, and keep it ...

Embodiment 3

[0036] A hypoglycemic enhanced nutritional noodle, which contains the following raw material components, the weight of each component is: 1000g of flour, 5g of tremella freeze-dried powder, 15g of yam freeze-dried powder, 10g of hawthorn freeze-dried powder, 5g of bitter gourd freeze-dried powder, mulberry Freeze-dried leaves powder 15g, perilla freeze-dried powder 10g, Gynostemma pentaphyllum freeze-dried powder 2g, pumpkin freeze-dried powder 15g, silkworm chrysalis freeze-dried powder 5g, vitamin B1 3.5mg, vitamin B2 3.5mg, niacin 35mg, folic acid 1.0mg, iron 20mg, zinc 25mg and calcium 1000mg.

[0037] The preparation method is the same as in Example 2.

[0038] Since 2007, there have been thousands of people with high blood sugar taking the noodles of the present invention as staple food. According to follow-up, the physical condition has been significantly improved and blood sugar has stabilized after eating for 3 months. Some patients can stop taking the noodles for...

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PUM

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Abstract

The invention provides nutrition fortification noodles capable of reducing blood sugar, which comprises the following raw materials in weight ratio: 1,000g of flour, 3-5g of freeze-dried powder of white fungi, 10-15g of freeze-dried powder of yams, 8-10g of freeze-dried powder of hawthorns, 3-5g of freeze-dried powder of balsam pear, 10-15g of freeze-dried powder of mulberry leaves, 8-10g of freeze-dried powder of purple perilla, 1-2g of freeze-dried powder of gynostemma pentaphylla, 10-15g of freeze-dried powder of pumpkins and 3-5g of freeze-dried powder of silkworm chrysalis. A method for preparing the nutrition fortification noodles comprises the following steps: soaking all the accessories, drying by adopting a free-drying method, smashing, screening, mixing uniformly according to a formula ratio and making the nutrition fortification noodles by adopting the conventional method. Because the nutrition fortification noodles are prepared by adopting the low-temperature freezing and processing technology, the original components of all the raw materials are guaranteed, and the nutrition fortification noodles have comprehensive nutrition. Because nutritional substances capable of regulating the blood sugar are added, the nutrition fortification noodles is particularly suitable for the patients with diabetes to eat for a long time and has the functions of reducing and stabilizing the blood sugar and improving the immunity of the patients. The patients eating the nutrition fortification noodles can take less or even do not need to take the medicine for reducing the blood sugar, thus the side effects caused by the reason of taking the medicine for a long time to the body of the patients can be reduced.

Description

technical field [0001] The invention relates to the field of food, in particular to a hypoglycemic enhanced nutritional noodle and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, the enhancement of health awareness. With the national pilot and promotion of nutritionally enriched flour, the market share of nutritionally enriched flour will continue to grow. Up to now, there are more than 70 flour mills in my country producing nutrition-fortified flour, with an annual output of about 1 million tons. However, these nutrient-fortified flours only fortify and increase several trace elements necessary for healthy people. For special groups, especially diabetics with high blood sugar, it is not enough to strengthen these basic nutrients, and targeted additions must be added to play a role. to other nutrients that lower blood sugar. Contents of the invention [0003] In order to achieve the above object, the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/16A23L1/30A23L1/302A23L1/304A23L7/109A23L33/15
Inventor 马天冲郝保梅马飞亚马洪亮
Owner 临泉县金禾面粉有限公司
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