Health-care noodles capable of reducing blood pressure and preparation method of health-care noodles

A health-care noodle and blood pressure-lowering technology, applied in the direction of food science, etc., can solve problems such as single nutritional components and lack of nutritional value, and achieve the effects of rich nutrition, increased appetite, and good nutritional and health care value

Inactive Publication Date: 2018-01-30
TIANCHANG HIGH TECH ENTREPRENEURSHIP SERVICE CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] People cannot do without noodles in their daily life. At present, there are hundreds of types of noodles on the market, such as: lo mein, stewed noodles, stewed noodles, fried noodles, mixed noodles, stewed noodles, soup noodles, etc. These noodles pay more attention to taste and nutrition. The ingredients are single; most of the newly launched products on the market cater to the taste of consumers’ noodles and lack nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of celery health-care noodles of the present invention is made up of celery, water chestnut and flour, and the percentage by weight is 5%, 5%, 90%; Its manufacturing process is after washing celery, water chestnut, put into juice extractor to extract juice, filter Remove the slag, and clarify the filtrate for later use; mix the spare squeezed juice with flour, and make noodles according to the steps.

[0023] step:

[0024] 1. Put 200 grams of flour into the basin according to the proportion.

[0025] 2. Slowly pour in cold water, stir with chopsticks to form flocs like snowflakes and smooth dough.

[0026] 3. Put the reconciled dough into a fresh-keeping bag, and put it in the refrigerator for 30 minutes to 1 hour.

[0027] 4. After celery and water chestnuts are peeled and washed, cut the celery and water chestnuts into small cubes, put them in a juicer, add appropriate amount of water, and squeeze them into juice. 5. Put the flour into a basin, slowly pour ...

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PUM

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Abstract

The invention discloses health-care noodles capable of reducing blood pressure. The health-care noodles are prepared from celery, water chestnuts and flour; the noodles are natural green, have aromatic odor and are rich in nutrition, the color of the noodles is from the natural color of the celery and the water chestnuts, and the noodles are free from any chemical pigment, preservatives and chemical additives, and are purely natural in color. The noodles are refreshing, fine and smooth in mouth feel, elastic, chewy, and glutinous rather than greasy. The effects of reducing blood pressure, clearing stomach, washing away the phlegm, dispelling the wind, regulating vital energy, benefiting the teeth, smoothing the throat, clearing the liver and improving eyesight are facilitated, gastric secretion can be promoted, the appetite is increased, digestion is promoted, and the noodles have a certain improvement effect on gastrointestinal convulsion, have favorable nutrient and health-care values, and perfectly combine color with fragrance, taste, shape and bodies.

Description

technical field [0001] The invention relates to a health-care noodle for lowering blood pressure and a preparation method thereof. Background technique [0002] People cannot do without noodles in their daily life. At present, there are hundreds of types of noodles on the market, such as: lo mein, stewed noodles, stewed noodles, fried noodles, mixed noodles, stewed noodles, soup noodles, etc. These noodles pay more attention to taste and nutrition. The ingredients are single; most of the newly launched products on the market cater to the taste of consumers' noodles and lack nutritional value. With the improvement of people's living standards, people not only need to eat enough, but also eat well and eat healthily. They begin to pay attention to natural green and environmentally friendly food, and they have extremely high requirements for nutritional value. Worth the noodles. [0003] Celery belongs to Umbelliferae. There are three kinds of cress, celery, and celery, which...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/105
Inventor 朱晓芳
Owner TIANCHANG HIGH TECH ENTREPRENEURSHIP SERVICE CENT
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