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Noodles for preventing calcium deficiency of middle and aged people

A middle-aged and elderly, noodle technology, applied in application, food preparation, food science and other directions, can solve the problems of low calcium supplementation, vitamin D deficiency, and difficult to ensure calcium absorption, etc., to improve absorption and utilization, increase content, and utilization. high rate effect

Inactive Publication Date: 2015-05-06
宿州学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The organs of the elderly themselves are degenerating, and vitamin D is already in a state of deficiency. According to the survey of "Nutrition and Health Status of China's Aging Population", vitamin D deficiency and deficiency accounted for 69.2% and 24.4% of China's middle-aged and elderly population respectively; what an astonishing figure! Calcium supplementation for the elderly cannot guarantee vitamin D supplementation at

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1: Prepare about 100 kg of noodles

[0025] ①Pretreatment of raw and auxiliary materials Take 250 ml of hot water at 75°C, add 50 g of emulsifier triglyceride monostearate and 0.08 g of vitamin D powder in order, mix well, and then add to 25 liters of wheat flour water. Add 1.5 kg of salt, 1 kg of collagen, and 2 kg of bone meal, and mix well to prepare the pretreatment solution.

[0026] ② Kneading dough Add 100 kilograms of wheat flour to the kneading machine, add the pretreatment liquid of step ① to start kneading the dough. The kneading time is 12-16 minutes. It should be long in winter and short in summer. At the end of kneading, the dough is in the form of loose small particles, which can be formed into a ball by hand, and can be loosely restored by gently rubbing, and the section has a layered feel. Put the mixed dough into a cooking machine for 10 minutes. The temperature and moisture of the dough should not be too different from the dough after mixing.

[00...

Embodiment 2

[0031] Example 2: Preparation of about 100 kg noodles

[0032] ①Pretreatment of raw and auxiliary materials Take 250 ml of hot water at 75°C, add 50 g of emulsifier triglyceride monostearate and 0.12 g of vitamin D powder in order, mix well, and then add to 25 liters of wheat flour water. Add 1.5 kg of salt, 1.5 kg of collagen, and 5 kg of bone meal, and mix well to prepare the pretreatment solution.

[0033] ② Kneading the noodles Add 100 kg of wheat flour to the kneading machine, add the pretreatment liquid of step ① to start kneading the noodles, and the kneading time is 12-16 minutes. It should be longer in winter and shorter in summer. At the end of kneading, the dough is in the form of loose small particles, which can be formed into a ball by hand, and can be loosely restored by gently rubbing, and the section has a layered feel. Put the mixed dough into a cooking machine for 10 minutes. The temperature and moisture of the dough should not be too different from the dough aft...

Embodiment 3

[0038] Example 3: Preparation of about 100 kg noodles

[0039] ①Pretreatment of raw and auxiliary materials Take 250ml of hot water at 75℃, add 50g of emulsifier triglyceride monostearate and 0.12g of vitamin D powder in order, mix well, and then add 25 liters of whole wheat flour In the water, add 1.5 kg of salt, 1.5 kg of collagen, and 5 kg of bone meal, and mix well to prepare the pretreatment liquid.

[0040] ②Kneading the noodles Add 100 kg of wheat whole wheat flour to the kneading machine, add the pretreatment liquid of step ① to start the kneading, the kneading time is 12-16 minutes, the winter should be longer, and the summer is shorter. At the end of kneading, the dough is in the form of loose small particles, which can be formed into a ball by hand, and can be loosely restored by gently rubbing, and the section has a layered feel. Put the mixed dough into the cooking machine and mature for 10 minutes. The temperature and moisture of the dough should not be too different...

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Abstract

The invention discloses noodles for preventing the calcium deficiency of middle and aged people. The noodles are prepared from wheat flour, bone meal, collagen, vitamin D powder, salt and an emulsifying agent. The noodles disclosed by the invention have the advantages that since the bone meal, the collagen and vitamin D are added to prepare the noodles, when the noodles are eaten for a long time, the content of calcium element in the aged people is obviously increased; the bone meal provides the calcium element needed by the aged people; due to the vitamin D, the absorption and the utilization of calcium can be increased; the supplementation of the collagen can be beneficial to precipitating the calcium and effectively preventing the osteoporosis of the aged people. By the diet-nutrition mode, the aged people can eat the noodles once every day, then the effect of supplementing calcium can be achieved, the utilization rate of the calcium is high, and the noodles are safe and convenient.

Description

Technical field [0001] The invention relates to a food, especially a noodle for preventing calcium deficiency in middle-aged and elderly people. Background technique [0002] Human aging is a natural phenomenon. Of course, the degree of human aging and the speed of aging are closely related to one's own physique, the external environment, and so on. The metabolism of the elderly gradually slows down, the digestive function is weakened, and the calcium requirement is relatively increased. The human body's calcium deficiency and the consequent disorder of calcium metabolism are one of the main causes of aging and aging. The latest medical research proves that human aging is related to calcium deficiency. Calcium supplementation for the elderly can weaken the change of calcium concentration gradient and play a great role in delaying the aging process. After middle-aged people, bone calcium is gradually lost. After women enter menopause and menopause, bone calcium loss further inc...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/305A23L1/303A23L1/30A23L33/15A23L33/17
Inventor 孙善辉韩娟
Owner 宿州学院
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