Weight-losing and lipid-lowering noodle and preparation method thereof

Abstract

The invention discloses a weight-losing and lipid-lowering noodle, which is made of the following raw materials by weight part: 40-50 of oats, 45-55 of buckwheat, 20-30 of millet, 18-22 of aloe, 20-23 of bitter gourds, 15-20 of mulberries, 12-16 of pine nuts, 15-20 of lotus seeds, 12-14 of tremella, 8-10 of osmanthus fragrans, 6-8 of seaweed, 12-15 of egg yolk, 4-5 of ginkgo leaves, 1-2 of Fructus Arctii, 2-3 of mulberry bark, 1-2 of Kudincha, 1-2 of a noodle additive, and a proper amount of water. The noodle provided by the invention adopts oats, buckwheat and millet as main raw materials. Oat has the effects of tonifying liver and harmonizing stomach, maintaining beauty and caring skin, resisting bacteria, resisting oxidation, increasing the body's immunity, resisting flu, supplementing nutrition, controlling appetite, reducing weight and lowering lipid, etc. Buckwheat contains powerful antioxidants, can reduce blood fat, enhance vascular elasticity, prevent blood clotting, protect heart, lower blood pressure, help sleep, clean intestinal tract and the like. Bitter gourd contains special components able to clear summer heat, improve eyesight and clear toxin, reduce blood pressure and blood glucose, promote diuresis and cool blood, relieve fatigue and clear away heart-fire, tonify kidney and promote dieresis, clear fat, lose weight, lower blood glucose, resist viruses and prevent cancer.

Description

technical field [0001] The invention relates to a kind of noodles and the technical field thereof, in particular to a kind of slimming and fat-reducing noodles and a preparation method thereof. Background technique [0002] Noodle food is an indispensable food in people's daily life. With the development of economy and the progress of society, people have higher and higher requirements for diet. They are not satisfied with satiety, but more about health care. Such health care noodle products have been produced. Existing health-care flour products have single functions, and some health-care functions are not obvious. Especially now that there are more and more patients with obesity and hyperlipidemia, there are also many flour products on the market that are specially eaten by obese patients and patients with high blood lipids, but the general nutrition is not comprehensive, and the taste is particularly poor. It is difficult for patients to insist on eating for a long tim...

AI Technical Summary

Problems solved by technology

Existing health-care noodle products have a single function, and some health-care functions are not obvious

Especially now that there are more and more patients with obesity and hyperlipidemia, there are also many flour products on the market that are specially eaten by obese patients and patients with high blood lipids, but the general nutrition is not comprehensive, and the taste is particularly poor. It is difficult for patients to adhere to long-term consumption, which reduces the quality of life and diet of these patients