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A kind of preparation method of sweet potato flavor blood pressure reducing noodle

A blood pressure-lowering, sweet potato technology, applied in the functions of food ingredients, multi-step food processing, food science, etc., can solve the problem of single taste, and achieve the effect of pure taste, comprehensive nutrition, and good health effects

Inactive Publication Date: 2016-03-09
河北今旭面业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional noodles mostly use a single flour as raw material, with single taste and simple nutritional structure. With the continuous improvement of people's quality of life and the continuous enhancement of health awareness, various health noodles have also emerged at the historic moment and become consumers' favorites. darling

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A preparation method of sweet potato flavor blood pressure-lowering noodles is characterized in that comprising the following steps:

[0015] (1) Weigh the following raw materials in parts by weight: low-gluten flour 80, buckwheat flour 40, sweet potato 20, white sugar 8, northern wind grass 3, white chrysanthemum 3, lotus seed core 2, aurantium citrus 3, sealwort 3, angelica dahurica 3, papaya juice 10, green plum juice 10, nutritional additives 6;

[0016] The nutritional additive is composed of coix seed oil, turmeric powder and trichosanthes powder at a ratio of 0.0.03:2:2;

[0017] (2) Sprinkle the white sugar evenly on the surface of the sweet potatoes, then put the sweet potatoes into the steamer, steam them in water, and then press them into puree to get sweet potato puree;

[0018] (3) Add Beifengcao, white chrysanthemum, lotus seed core, citrus aurantium, sealwort, and angelica dahurica into an appropriate amount of water, heat and extract to obtain an extrac...

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PUM

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Abstract

The invention discloses a preparation method of sweet potato-flavored noodle for reducing blood pressure. The noodle is prepared from the following raw materials: by weight, 60-80 parts of cake flour, 40-50 parts of bucket wheat flour, 20-30 parts of sweet potato, 5-8 parts of white sugar, 2-3 parts of Leucas mollissima Wall., 1-3 parts of Chrysanthemum, 2-3 parts of lotus seed, 2-4 parts of bitter orange, 1-3 parts of polygonatum rhizome, 1-3 parts of dahurian angelica root, 8-10 parts of papaya juice, 8-10 parts of green plum juice and 6-8 parts of a nutrition additive. The invention provides the preparation method of the sweet potato-flavored noodle for reducing blood pressure. The sweet potato which is used as a main raw material is steamed at high temperature to prepare sweet potato puree, and then the sweet potato puree is mixed with other raw materials to prepare the noodle. The noodle has a pure sweet taste and contains comprehensive nutrients. As Chinese herbal medicinal components such as Chrysanthemum, lotus seed, bitter orange, polygonatum rhizome and the like which have an effect of reducing blood pressure are added in the raw materials, the noodle has a good health-care effect.

Description

technical field [0001] The invention relates to a preparation method of sweet potato-flavored blood pressure-lowering noodles, belonging to the field of food processing. Background technique [0002] Noodles, as a staple food in northern my country, have a long history. Traditional noodles mostly use a single flour as raw material, with single taste and simple nutritional structure. With the continuous improvement of people's quality of life and the continuous enhancement of health awareness, various health noodles have also emerged at the historic moment and become consumers' favorites. darling. Contents of the invention [0003] The invention overcomes the deficiencies in the prior art and provides a preparation method of sweet potato-flavored blood pressure-lowering noodles. [0004] The present invention is achieved through the following technical solutions: [0005] A preparation method of sweet potato flavor blood pressure-lowering noodles is characterized in that...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/109A23L33/105A23L19/12A23L33/115
CPCA23L7/109A23L19/105A23L33/10A23V2002/00A23V2300/38A23V2200/30
Inventor 孙成友
Owner 河北今旭面业有限公司
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