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Blood activating and blood pressure lowering nutritional noodle

A technology for noodles and nutrition, applied in multi-step food processing, food ingredients as taste modifiers, food science, etc., to avoid high blood pressure or blood vessel damage, improve operating efficiency, and protect blood vessels

Inactive Publication Date: 2018-10-19
广东日可威富硒食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few noodles with the effect of promoting blood circulation and lowering blood pressure in the field of dried noodles. Therefore, how to use natural food to prepare a therapeutic noodle with the effect of promoting blood circulation and lowering blood pressure is very important.

Method used

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  • Blood activating and blood pressure lowering nutritional noodle
  • Blood activating and blood pressure lowering nutritional noodle
  • Blood activating and blood pressure lowering nutritional noodle

Examples

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preparation example Construction

[0066] The preparation of the above-mentioned egg shell powder includes the following steps: take fresh eggs, wash them, crack open the egg shells, separate the egg liquid and egg shells, store the egg liquid for later use, rinse the egg shells and place them in an oven for drying. In the drying process, first sterilize at 100-150°C for half an hour, then lower the temperature to 60-80°C for thorough drying, crush them after drying, and pass through a 300-mesh sieve for later use.

[0067] The planting of above-mentioned selenium-enriched lettuce comprises the steps:

[0068] (1) Select a suitable lettuce variety, and select high-quality lettuce seeds, use conventional methods to accelerate the seedlings of the lettuce seeds, and after the seeds appear 5 to 6 true leaves, the seedlings are ready for use;

[0069] (2) Select suitable cultivation soil, and after applying organic selenium fertilizer to make the total selenium content of the soil reach 0.25 mg / kg, plant lettuce se...

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Abstract

Belonging to the health food field, the invention discloses a blood activating and blood pressure lowering nutritional noodle. The noodle comprises the following components: 60-70 parts of wheat flour, 20-40 parts of egg shell powder, 2-20 parts of egg liquid, 5-10 parts of selenium-rich lettuce, 1-5 parts of celery, and 5-15 parts of corn antihypertensive peptide. The invention utilizes celery, selenium-rich lettuce, egg shell powder, egg liquid and other natural food materials for compounding to prepare the nutritional noodle rich in organic elements, the nutritional noodle can provide abundant nutrients to the bodies and supplement energy, and is added with corn antihypertensive peptide, thus having blood activating and blood pressure lowering effects.

Description

technical field [0001] The invention relates to the technical field of health food, in particular to nutritional noodles for promoting blood circulation and lowering blood pressure. Background technique [0002] With the development of modern society and the improvement of people's living standards, people's daily diet nutrition is constantly improving, but there are many problems with irrational nutritional structure, which leads to the increasing number of hypertensive patients in our country. At present, most of the treatment of hypertension still relies on western medicine. Although western medicine can meet the general requirements of lowering blood pressure, it also has obvious side effects. Western medicines for reducing blood pressure are mainly based on dilating blood vessels, and the elasticity of blood vessels becomes weak and hardens during the continuous expansion process. Therefore, people who take antihypertensive drugs for a long time will cause hardening and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/10A23L33/18A23L33/16A23J3/34A01G22/15
CPCA23J3/346A23V2002/00A23L7/109A23L33/10A23L33/16A23L33/18A01G22/15A23V2200/16A23V2200/326A23V2250/1626A23V2250/55A23V2300/38
Inventor 杨凯余以刚
Owner 广东日可威富硒食品有限公司
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