Nutrient health care noodles having efficacy of reducing weight

A health-care noodle and nutrition technology, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food preparation, etc., can solve the problems of restricting the promotion of Chinese herbal medicine health-care noodles, the effect is not significant, and the Chinese herbal medicine has a pungent smell, etc. To achieve good effect of reducing fat and weight loss, improving nutrition and functionality, and good palatability

Inactive Publication Date: 2015-11-25
QINGDAO JIARUI BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese herbal medicine is a bright traditional cultural resource in our country. Many scholars in our country have carried out research on the application of Chinese herbal medicine in health care noodles, and initially realized the application practice. However, the processing technology mostly adopts the simple method of crushing and directly adding Chinese herbal medicine, and the effect is not significant. And Chinese herbal medicine has pungent smell more, has limited the promotion of Chinese herbal medicine health-care noodles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A nutritional and health-care noodle with weight loss effect, its specific production process is as follows:

[0020] (1) Extraction preparation: Remove moths and rotten Chinese herbal medicines, then cut and crush them through a 40-mesh sieve; 55 parts of bran, 3.5 parts of spirulina, 25 parts of cassia seed, 20 parts of Jiaogulan, 15 parts of bellflower, and 15 parts of atractylodes 12 parts of Atractylodes macrocephala, 12 parts of Alisma, 9 parts of Polygonum cuspidatum, 9 parts of Baikucao, 9 parts of licorice, and 20 parts of stevia. The initial total sugar content of the solution was 7%, and 2.5% cellulase, 1.5% xylanase, 0.15% ammonium sulfate, 0.10% potassium dihydrogen phosphate were added to inoculate Saccharomyces cerevisiae and Bacillus, and the inoculation ratios were 4% and 1.5% respectively , fermented under aerobic conditions for 18 hours; after the fermentation was completed, it was crushed for 15 minutes under the assistance of ultrasonic waves, and t...

Embodiment 2

[0028] A nutritional and health-care noodle with weight loss effect, its specific production process is as follows:

[0029] (1) Extraction preparation: remove moths and rotten Chinese herbal medicines, and then cut and crush them through a 40-mesh sieve; according to 60 parts of bran, 3 parts of spirulina, 30 parts of cassia seed, 15 parts of Jiaogulan, 20 parts of bellflower, and 10 parts of atractylodes 15 parts of Atractylodes macrocephala, 10 parts of Alisma, 10 parts of Polygonum cuspidatum, 8 parts of Baikucao, 10 parts of licorice, and 15 parts of stevia. The initial total sugar content of the liquid was 8%, and 3% cellulase, 2% xylanase, 0.15% ammonium sulfate, 0.10% potassium dihydrogen phosphate were added, and the inoculation ratios of Saccharomyces cerevisiae and Bacillus were 5% and 2% respectively. , fermented under aerobic conditions for 12 hours; after the fermentation, it was crushed for 20 minutes under the assistance of ultrasonic waves, and then extracted ...

Embodiment 3

[0037] A nutritional and health-care noodle with weight loss effect, its specific production process is as follows:

[0038] (1) Extraction preparation: Remove moths and rotten Chinese herbal medicines, then cut and crush them through a 40-mesh sieve; use 50 parts of bran, 5 parts of spirulina, 20 parts of cassia seed, 25 parts of Gynostemma pentaphyllum, 10 parts of bellflower, and 20 parts of herb. 10 parts of Atractylodes macrocephala, 15 parts of Alisma, 8 parts of Polygonum cuspidatum, 10 parts of Baikucao, 8 parts of licorice, and 25 parts of stevia. The initial total sugar content of the solution was 6%, and 2% cellulase, 1% xylanase, 0.15% ammonium sulfate, 0.10% potassium dihydrogen phosphate were added to inoculate Saccharomyces cerevisiae and Bacillus, and the inoculation ratios were 3% and 1% respectively. , fermented under aerobic conditions for 24 hours; after the fermentation, it was crushed for 20 minutes under the assistance of ultrasonic waves, and then extra...

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PUM

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Abstract

The invention discloses nutrient health care noodles having the efficacies of reducing blood lipid, reducing weight, keeping young, expelling toxin, resisting weariness and the like. The noodles use bran, spirulina and Chinese herbal medicines of semen cassiae, fiveleaf gynostemma herb, platycodon roots, swordlike atractylodes rhizomes, bighead atractylodes rhizomes, rhizoma alismatis, giant knotweed rhizomes, spica prunellae, licorice roots, stevia rebaudiana and the like, as raw materials and meets the multi-level requirements of consumers for health care, nutrition, mouth feel, and the like. The noodles disclosed by the invention are slight red in color, have the slight delicate fragrance and sweetness of the Chinese herbal medicines, do not have pungent smell, are good in palatability, and are rich in functional active substances, such as bran water solubility dietary fibers, ferulic acid, active polysaccharide, saponin, flavone and the like. The noodles disclosed by the application of the invention have the advantages that the bran, the Chinese herbal medicines and the like are in scientific concerted application, and a technology of "secondary crushing with ultrasonic waves, united composite microbial degradation through enzymolysis, and a microwave-assisted leaching method " is adopted for extracting the functional components of the Chinese herbal medicines, so that the effects of reducing blood lipid and reducing weight of the nutrient health care noodles are improved, and the noodles have a wide market prospect.

Description

technical field [0001] The invention relates to a nutritional and health-care noodle which is added with bran, cassia seed, gynostemma and other active extracts of Chinese herbal medicines, and has the effects of weight loss, beautification, detoxification and anti-aging, and belongs to the technical field of food processing. Background technique [0002] Noodles have a long history in my country. Since ancient times, they have been famous for their variety and appeal to both refined and popular tastes. After years of development, my country's noodle manufacturing industry has also made great progress. With the development of reform, the advancement of science and technology, and the improvement of people's lives, people are not only full of food but also pursuing its nutrition, functionality, and health care. Chinese herbal medicine is a bright traditional cultural resource in our country. Many scholars in our country have carried out research on the application of Chinese...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/105A23L1/30A23L1/025A23L5/30A23L7/104A23L7/109
CPCA23V2002/00A23V2200/30A23V2200/302A23V2200/318A23V2200/332A23V2250/21
Inventor 侯文燕董静静段智岗
Owner QINGDAO JIARUI BIOLOGICAL TECH
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