CN104431774A - 一种抗衰老面条及制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种抗衰老面条及制作方法，所述抗衰老面条的原料及质量配比：黄芪10-20，灵芝10-20，鲜番茄2O-30，鲜莲花白20-30，小麦粉60-70，纯净水10-35。制作步骤如下：（1）将黄芪、灵芝洗净烘干消毒，分别碾成粉末备用；（2）将鲜番茄和鲜莲花白按比例分别碾成浆混合备用；（3）将黄芪粉、灵芝粉、小麦粉按比例加入鲜番茄和莲花白做成的浆中，适当加入纯净水搅拌，并揉和均匀，再用面条机做成面条，烘干包装即可。本发明的面条口感好，生产工艺简单，具有预防衰老，治疗神经衰弱，提高免疫力的功效。
Description
技术领域
本发明涉及面条，具体是一种具有抗衰老功效的面条。
背景技术
当今市场上销售的面条一般是用传统的面粉制作，制作方法大多采用传统工艺；随着生活水平的日益提高，原有生产的面条原料质量及营养和口味是远远不够人们的需求。长期以来，人们渴望期待能有一种利用纯天然植物添加到面条里去，使面条有较好的营养价值和抗衰老功能，又是一种美味可口的保健面条。而目前，市面上还未有具有抗衰老功效相关的面条。
发明内容
本发明的目的在于提供一种面条，该面条不但口感好，还具有抗衰老的功效。
本发明是通过如下技术方案实现的：一种抗衰老面条，其特征是：所述抗衰老面条的原料及质量配比：黄芪10-20，灵芝10-20，鲜番茄2O-30，鲜莲花白20-30，小麦粉60-70，纯净水10-35。
制作步骤如下：（1）将黄芪、灵芝洗净烘干消毒，分别碾成粉末备用；（2）将鲜番茄和鲜莲花白按比例分别碾成浆混合备用；（3）将黄芪粉、灵芝粉、小麦粉按比例加入鲜番茄和莲花白做成的浆中，适当加入纯净水搅拌，并揉和均匀，再用面条机做成面条，烘干包装即可。
本发明的面条口感好，生产工艺简单，其中原料黄芪具有补气固表，利尿托毒，排脓，敛疮生肌的功效。黄芪能延长家蚕和果蝇的平均寿命，减缓人胎肺二倍体细胞体外培养的自然衰老过程，使细胞寿命延长达98代，对照组仅为61-66代，使寿命延长l/3。对小鼠肾细胞培养也有保护作用。黄芪有抗氧化作用，可降低动物血清中过氧化脂质和肝脏脂褐素含量。过氧化氢损伤中国仓鼠肺细胞（V79）引起SOD活性降低，黄芪总黄酮有回升SOD活性的作用，可减少脂质过氧化物对生物膜的损害。另外，黄芪具有强心作用和调节血压的作用，尤其适合中老年人服用。而原料灵芝对于增强人体免疫力，调节血糖，控制血压，辅助肿瘤放化疗，保肝护肝，促进睡眠等方面均具有显著疗效。本发明的面条还添加了番茄和莲花白，营养丰富，口味清新，使面条还具有一定清肺和胃的保健功效。
本发明的面条经遵义聚福园疗养院50位老年人食用表明：具有预防衰老，治疗神经衰弱，提高免疫力的功效。
比较典型的事例有：1、谢某，69岁，退休干部，于2009年初发现头晕，失眠，每晚只能入睡1-2小时，晨起后感觉疲困，小便短黄，口苦脉弦，去医院检查确诊为神经衰弱，曾服用过多种药物，效果不佳，后经人介绍，早上饮食改用本发明的面条，一个月后入睡时间延长，精神转佳，之后长期食用，诸症消失，免疫力增强，较少感冒，也无其他疾病。
2、王某，71岁，贵州织金县人，自2009年开始，经常失眠，每夜仅睡两小时左右，随之有头昏，目眩，咽干，口喝，面赤神差，夜尿多，经医院确诊为神经衰弱症，曾用过多种中西药物，效果不佳，经人介绍，调整饮食，每天早上食用本发明的面条，三个月后，每天能睡眠5-7小时，精神转好，夜尿减少，大便通畅。
3、王某，59岁，贵州金沙县人，2012年开始，夜不能寐，通宵不眠，且伴有自汗，纳食不香，周身乏困，耳鸣，脉沉，曾服用六味地黄丸等药物，效果不佳，经人介绍，早上食用本发明的面条，一个月后，睡眠渐好，精神转佳，身体一天比一天胖起来。连续服用，耳鸣等不良现象消失，免疫力提高，三年多来，极少感冒。
具体实施方式
实施例1
一种抗衰老面条，其原料及质量配比：黄芪20，灵芝20，鲜番茄30，鲜莲花白30，小麦粉60，纯净水20。
制作步骤如下：（1）将黄芪、灵芝洗净烘干消毒，分别碾成粉末备用；（2）将鲜番茄和鲜莲花白按比例分别碾成浆混合备用；（3）将黄芪粉、灵芝粉、小麦粉按比例加入鲜番茄和莲花白做成的浆中，加入纯净水搅拌，并揉和均匀，再用面条机做成面条，烘干包装即可。
实施例2
一种抗衰老面条，其原料及质量配比：黄芪10，灵芝10，鲜番茄2O，鲜莲花白20，小麦粉70，纯净水35。
制作步骤如下：（1）将黄芪、灵芝洗净烘干消毒，分别碾成粉末备用；（2）将鲜番茄和鲜莲花白按比例分别碾成浆混合备用；（3）将黄芪粉、灵芝粉、小麦粉按比例加入鲜番茄和莲花白做成的浆中，加入纯净水搅拌，并揉和均匀，再用面条机做成面条，烘干包装即可。
实施例3
一种抗衰老面条，其原料及质量配比：黄芪15，灵芝18，鲜番茄25，鲜莲花白25，小麦粉65，纯净水30。
制作步骤如下：（1）将黄芪、灵芝洗净烘干消毒，分别碾成粉末备用；（2）将鲜番茄和鲜莲花白按比例分别碾成浆混合备用；（3）将黄芪粉、灵芝粉、小麦粉按比例加入鲜番茄和莲花白做成的浆中，加入纯净水搅拌，并揉和均匀，再用面条机做成面条，烘干包装即可。
Claims (2)
1.一种抗衰老面条，其特征是：所述抗衰老面条的原料及质量配比：黄芪10-20，灵芝10-20，鲜番茄2O-30，鲜莲花白20-30，小麦粉60-70，纯净水10-35。
2.一种抗衰老面条的制作方法，其特征是：制作步骤如下：（1）将黄芪、灵芝洗净烘干消毒，分别碾成粉末备用；（2）将鲜番茄和鲜莲花白按比例分别碾成浆混合备用；（3）将黄芪粉、灵芝粉、小麦粉按比例加入鲜番茄和莲花白做成的浆中，适当加入纯净水搅拌，并揉和均匀，再用面条机做成面条，烘干包装即可。
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104886463A (zh) * | 2015-05-28 | 2015-09-09 | 桐城市佳明农业发展有限公司 | 一种香菇海鲜面条及其制备方法 |
| CN104938935A (zh) * | 2015-05-28 | 2015-09-30 | 桐城市佳明农业发展有限公司 | 一种保健型香菇牛肉面条及其制备方法 |
| CN104938936A (zh) * | 2015-05-28 | 2015-09-30 | 桐城市佳明农业发展有限公司 | 一种保健型香菇鸡肉面条及其制备方法 |
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