Blood pressure reducing noodles and preparation method thereof

A production method and blood pressure lowering technology, applied in the direction of food science, etc., can solve problems such as not being able to meet people's nutritional needs, discounting the nutritional value of noodles, etc., and achieve the effects of enhancing blood vessel elasticity, preventing blood coagulation, and ensuring safety

Inactive Publication Date: 2016-03-16
宜垦(天津)农业制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are more and more types of food on the market. At the same time, people have put forward more requirements for the quality and taste of food. The same is true for the noodles that Chinese p...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of antihypertensive noodle, the formula of this antihypertensive noodle comprises the following components by weight fraction: wheat flour: 12 parts, oat flour 15 parts, ginkgo fruit 2 parts, wolfberry 3 parts, cassia seed 3 parts, ginkgo leaf 5 parts, lotus leaf 2 parts 2 parts, corn silk 2 parts, appropriate amount of salt, appropriate amount of water.

[0015] A method for making noodles for lowering blood pressure, comprising the steps of:

[0016] a) Ginkgo, wolfberry, cassia seeds, ginkgo leaves, lotus leaves, and corn silk are pulverized with a pulverizer, and then sieved after being pulverized, and sieved with a 120-mesh sieve to obtain blood pressure lowering powder;

[0017] b) Put wheat flour and oat flour into the container, continue to add the sieved blood pressure lowering powder, add appropriate amount of water and salt, stir, knead into dough, and use a noodle machine to make noodles.

Embodiment 2

[0019] A kind of antihypertensive noodle, the formula of this antihypertensive noodle comprises the following components by weight fraction: Wheat flour: 180 parts, oat flour 22 parts, ginkgo fruit 4 parts, wolfberry 8 parts, cassia seed 7 parts, ginkgo leaf 9 parts, lotus leaf 4 parts 4 parts, corn silk 4 parts, appropriate amount of salt, appropriate amount of water.

[0020] A method for making noodles for lowering blood pressure, comprising the steps of:

[0021] a) Ginkgo, wolfberry, cassia seeds, ginkgo leaves, lotus leaves, and corn silk are pulverized with a pulverizer, and sieved after pulverization, and a 140-mesh sieve is selected for sieving, and blood pressure lowering powder is obtained after sieving;

[0022] b) Put wheat flour and oat flour into the container, continue to add the sieved blood pressure lowering powder, add appropriate amount of water and salt, stir, knead into dough, and use a noodle machine to make noodles.

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PUM

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Abstract

The invention provides blood pressure reducing noodles. The formula of the blood pressure reducing noodles comprises the following components in parts by weight: 100-200 parts of wheat meal, 10-25 parts of oat meal, 1-5 parts of ginkgo seeds, 1-10 parts of wolfberry, 1-10 parts of semen cassiae, 3-10 parts of ginkgo leaves, 1-5 parts of lotus leaves, 1-5 parts of corn stigma and a proper amount of salt and water. According to the blood pressure reducing noodles and the preparation method thereof provided by the invention, without any gluten fortifier, thickening colloid or preservative, the food safety is guaranteed; and since multiple traditional Chinese medicine components are adopted in the formula of the blood pressure reducing noodles, the blood pressure reducing noodles have the functions of reducing blood fat and blood pressure, improving vascular elasticity and preventing blood coagulation and are perfect heart protection products.

Description

technical field [0001] The invention belongs to the technical field of noodle technology, and in particular relates to a blood pressure-lowering noodle and a preparation method thereof. Background technique [0002] There are more and more types of food on the market. At the same time, people have put forward more requirements for the quality and taste of food. The same is true for the noodles that Chinese people love. Traditional noodles can no longer meet people's needs. Noodles are getting finer and finer, which greatly reduces the nutritional value of noodles and cannot meet people's nutritional needs. Due to people's increasing understanding of health care knowledge, people have begun to put forward higher demands on the quality and nutritional value of noodles. Contents of the invention [0003] In view of this, the present invention aims to provide a blood pressure-lowering noodle and a preparation method thereof, which have the effects of lowering blood pressure a...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L33/105
CPCA23V2002/00
Inventor 陈中红
Owner 宜垦(天津)农业制品有限公司
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