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Dandelion blood sugar lowering health noodles and preparation method thereof

A technology of dandelion and health-care noodles, which is applied in the directions of food preparation, function of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of bad taste and unacceptability of health-care noodles, and achieve the effect of smooth taste and convenient eating.

Inactive Publication Date: 2014-08-13
ANHUI YULONG NOODLES FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing noodles are of a great variety, and common noodles also have various health-care noodles, but existing health-care noodles mouthfeel is bad, is difficult for being accepted by people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] A dandelion hypoglycemic health-care noodle made from the following raw materials (kg): 45 wheat flour, 88 buckwheat flour, 9 mung bean flour, 9 oat flour, 26 defatted wheat germ, 8 wheat dietary fiber powder, and monostearin Acid glyceride 0.4, L-lysine hydrochloride 9, walnut powder 9, black sesame powder 6, dandelion powder 35, southern jujube powder 28, nutritional additive 1,

[0018] Wherein the nutritional additive is made of the following components by weight: olean fruit leaf 9, Cynomorium 5, mulberry leaf 7, vine tea 9, Gallus gallus chinensis 4, white fungus 2.5, Grifola frondosa 9, shiitake mushroom 9, jujube 7 , Lily 5, Lotus Seed Core 5, Chia Seed 4, Moringa Seed 4, Ganoderma Lucidum Spore Powder 0.3, Safflower Seed Oil 7, Amylase 0.3, Glycanase 0.3, Vitamin C 2, Calcium Citrate 0.3, Calcium Stearoyl Lactate Sodium 9, Sodium Tripolyphosphate 16, Chickpea Flour 25,

[0019] The preparation method of the nutritional additive: a, weighing and taking each com...

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PUM

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Abstract

The present invention discloses dandelion blood sugar lowering health noodles, which are prepared from the following raw materials by weight: 40-50 parts of wheat powder, 80-90 parts of buckwheat powder, 8-10 parts of mung bean powder, 8-10 parts of oat powder, 20-30 parts of defatted wheat germ, 6-10 parts of wheat dietary fiber powder, 0.1-0.5 part of glyceryl monostearate, 8-10 parts of L-lysine hydrochloride, 8-10 parts of walnut powder, 5-8 parts of black sesame powder, 30-40 parts of dandelion powder, 20-30 parts of choerospondias axillaris powder, and 1-2 parts of a nutritional additive. According to the present invention, the dandelion blood sugar lowering health flour has natural wheat aroma, is rich in dietary fibers and a variety of nutrition elements, and has complete nutrition; the problems that the wheat dietary fibers and the buckwheat powder contained in the existing blood sugar lowering health noodles do not have good taste and the eating is not convenient are overcome; and the blood sugar lowering health noodles have characteristics of lubricating taste and convenient eating, and are especially for long-term consumption of high blood sugar patients.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a dandelion hypoglycemic health-care noodle and a preparation method thereof. Background technique [0002] Noodles are a kind of flour made from grains or beans with water and made into dough, which is then either pressed or rolled into sheets and then cut or pressed, or made into strips (narrow or wide, or flat or round) or small flakes, and finally boiled, fried, stewed, fried food. Noodles are accepted and loved by people all over the world because they are easy to make, convenient to eat, nutritious, diverse and rich in varieties. Existing noodles are of a great variety, and common noodles also have various health-care noodles, but existing health-care noodles mouthfeel is bad, is difficult for being accepted by people. Contents of the invention [0003] The purpose of the present invention is to provide a dandelion hypoglycemic health-care noodle with the effect of health...

Claims

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Application Information

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IPC IPC(8): A23L1/30A23L1/16A23L7/109
CPCA23L7/109A23L33/10A23L33/105A23L33/15A23L33/16A23L33/17A23L33/21A23V2002/00A23V2200/328A23V2250/21A23V2250/5108
Inventor 叶发泽
Owner ANHUI YULONG NOODLES FOOD
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