CN104543767A - Blood glucose-reduction dieto-therapeutic noodle and preparation method thereof - Google Patents
Blood glucose-reduction dieto-therapeutic noodle and preparation method thereof Download PDFInfo
- Publication number
- CN104543767A CN104543767A CN201510081325.1A CN201510081325A CN104543767A CN 104543767 A CN104543767 A CN 104543767A CN 201510081325 A CN201510081325 A CN 201510081325A CN 104543767 A CN104543767 A CN 104543767A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- root
- radix
- dieto
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims description 10
- 239000008280 blood Substances 0.000 title abstract description 16
- 210000004369 blood Anatomy 0.000 title abstract description 16
- 235000012149 noodles Nutrition 0.000 title abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 64
- 235000013312 flour Nutrition 0.000 claims abstract description 29
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 13
- 235000013305 food Nutrition 0.000 claims abstract description 13
- 239000009636 Huang Qi Substances 0.000 claims abstract description 12
- 240000007049 Juglans regia Species 0.000 claims abstract description 12
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 12
- 240000008042 Zea mays Species 0.000 claims abstract description 12
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 12
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 12
- 235000005822 corn Nutrition 0.000 claims abstract description 12
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 11
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 11
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 11
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 11
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 11
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 11
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 11
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 11
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 11
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 11
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 11
- 241000234435 Lilium Species 0.000 claims abstract description 11
- 235000009811 Momordica charantia Nutrition 0.000 claims abstract description 11
- 235000013601 eggs Nutrition 0.000 claims abstract description 11
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 40
- 150000001875 compounds Chemical class 0.000 claims description 34
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 31
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 31
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 31
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 31
- 239000002002 slurry Substances 0.000 claims description 23
- 235000013399 edible fruits Nutrition 0.000 claims description 22
- 244000046146 Pueraria lobata Species 0.000 claims description 21
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 21
- 238000009835 boiling Methods 0.000 claims description 20
- 230000002218 hypoglycaemic effect Effects 0.000 claims description 18
- 244000077995 Coix lacryma jobi Species 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 14
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims description 13
- 244000028550 Auricularia auricula Species 0.000 claims description 11
- 235000000023 Auricularia auricula Nutrition 0.000 claims description 11
- 244000241872 Lycium chinense Species 0.000 claims description 11
- 235000015468 Lycium chinense Nutrition 0.000 claims description 11
- 240000000249 Morus alba Species 0.000 claims description 11
- 235000008708 Morus alba Nutrition 0.000 claims description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 11
- 235000020234 walnut Nutrition 0.000 claims description 11
- 244000068988 Glycine max Species 0.000 claims description 10
- 235000010469 Glycine max Nutrition 0.000 claims description 10
- 240000001910 Momordica cochinchinensis Species 0.000 claims description 10
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 10
- 235000018365 Momordica dioica Nutrition 0.000 claims description 10
- 240000002853 Nelumbo nucifera Species 0.000 claims description 10
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 10
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 10
- 241001165494 Rhodiola Species 0.000 claims description 10
- 241001278833 Rosa laevigata Species 0.000 claims description 10
- 235000000661 Rosa laevigata Nutrition 0.000 claims description 10
- 240000007164 Salvia officinalis Species 0.000 claims description 10
- 239000003513 alkali Substances 0.000 claims description 10
- 235000005911 diet Nutrition 0.000 claims description 10
- 230000000378 dietary effect Effects 0.000 claims description 10
- 235000005412 red sage Nutrition 0.000 claims description 10
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 8
- 239000011630 iodine Substances 0.000 claims description 8
- 229910052740 iodine Inorganic materials 0.000 claims description 8
- 239000004744 fabric Substances 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 239000002893 slag Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- -1 filter after 2 hours Substances 0.000 claims description 3
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 claims description 2
- 239000004480 active ingredient Substances 0.000 abstract description 4
- 201000001421 hyperglycemia Diseases 0.000 abstract description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 3
- 239000008103 glucose Substances 0.000 abstract description 3
- 241000233866 Fungi Species 0.000 abstract description 2
- 235000012054 meals Nutrition 0.000 abstract description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 abstract 2
- 239000002131 composite material Substances 0.000 abstract 2
- 235000021395 porridge Nutrition 0.000 abstract 2
- 235000019764 Soybean Meal Nutrition 0.000 abstract 1
- 244000078912 Trichosanthes cucumerina Species 0.000 abstract 1
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 abstract 1
- 239000008176 lyophilized powder Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- 229910000029 sodium carbonate Inorganic materials 0.000 abstract 1
- 239000004455 soybean meal Substances 0.000 abstract 1
- 241000219051 Fagopyrum Species 0.000 description 10
- 239000003814 drug Substances 0.000 description 9
- 241000209140 Triticum Species 0.000 description 5
- 235000021307 Triticum Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 210000000952 spleen Anatomy 0.000 description 4
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 3
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 3
- 206010012601 diabetes mellitus Diseases 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 3
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 3
- 235000005493 rutin Nutrition 0.000 description 3
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 3
- 229960004555 rutoside Drugs 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 241000221377 Auricularia Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 208000002193 Pain Diseases 0.000 description 2
- 230000001142 anti-diarrhea Effects 0.000 description 2
- 206010003549 asthenia Diseases 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 208000001848 dysentery Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000004438 eyesight Effects 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000003914 insulin secretion Effects 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000004575 stone Substances 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- 235000016804 zinc Nutrition 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 206010013954 Dysphoria Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 206010033799 Paralysis Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000009533 lab test Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 235000021228 wine soup Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a blood glucose-reduction dieto-therapeutic noodle, belonging to the field of food and used for playing a dieto-therapeutic role for patients with hyperglycemia. The blood glucose-reduction dieto-therapeutic noodle is prepared from the following active ingredients in parts by weight: 300-350 parts of high-gluten flour, 140-160 parts of rhizoma dioscoreae, 30-35 parts of persian walnut, 35-40 parts of edible tree fungus, 35-40 parts of eggs, 35-40 parts of composite pulp, 20-30 parts of combined porridge, 0.2-0.6 part of iodised salt and 0.1-0.4 part of edible sodium carbonate; the combined porridge is prepared from the following active ingredients in parts by weight: 1-2 parts of semen coicis meal, 1-2 parts of buckwheat flour, 10-15 parts of radix puerariae powder, 1-2 parts of hawthorn powder, 1-2 parts of soybean meal, 1-2 parts of bitter gourd lyophilized powder and 1-2 parts of lily powder; the composite pulp is prepared from the following active ingredients in parts by weight: 4-8 parts of corn stigma, 4-8 parts of radix puerariae, 4-8 parts of radix astragali seu hedysari, 4-8 parts of radix pseudostellariae, 6-12 parts of herba rhodiolae, 5-10 parts of radix salviae miltiorrhizae, 2-4 parts of folium mori, 5-10 parts of radix angelicae sinensis, 3-6 parts of fructus lycii and 3-6 parts of fructus rosae laevigatae. The blood glucose-reduction dieto-therapeutic noodle can effectively reduce blood glucose. The invention further provides a production method of the blood glucose-reduction dieto-therapeutic noodle.
Description
Technical field
The invention belongs to field of food, specifically, is a kind of hypoglycemic dietotherapy face and preparation method thereof.
Background technology
Traditional Chinese medical science property of medicine taste of going up a hill is sweet, flat.Gui Jingwei returns spleen, lung, kidney channel.According to the result of laboratory test of academy of agricultural sciences of Shandong Province to Chinese yam, average containing thick protein 14.48% in its stem tuber, crude fibre 3.48%, starch 43.7%, sugar 1.14%, potassium 2.62%, phosphorus 0.2%, calcium 0.2%, magnesium 0.14%, ash content 5.51%, iron 53.57ppm, zinc 29.22ppm, copper 10.58ppm, manganese 5.38ppm.In 18 seed amino acids of necessary for human, containing 16 kinds in Chinese yam.
Chinese yam fine and tender taste, containing profuse nutraceutical agents.Shennong's Herbal is called it " master is good for middle qi-restoratives, except fever and chills perverse trend, tonifying middle-Jiao and Qi power, longue meat, takes normal hearing and eyesight for a long time "; ((Japan hanako materia medica " say its " help the five internal organs, muscles and bones, the long will of living is calmed the nerves, cure mainly let out essence forgetful "; Compendium of Material Medica think Chinese yam can " kidney-nourishing gas, strengthening the spleen and stomach, antidiarrheal dysentery, change paralysed saliva, profit fur ".
Chinese yam is the medicine in mountain, the medicine in food.Not only can make health food, and there is the medical value of recuperating disease.Compendium of Material Medica is pointed out: Chinese yam is controlled weakness, treats general debility, seborrheic dematitis of decaptitating, only pain in the back, except dysphoria with smothery sensation, bushing unsaturated vapor, reach central hole, many accounts, kidney-nourishing gas, strengthening the spleen and stomach, antidiarrheal dysentery, profit fur, raw smash paste swollen, firmly poison can control; Good wine soup in " Records of Tradition Chinese and Western Medicine in Combination " and grow training soup, joins the Radix Astragali with Chinese yam, can control quench one's thirst, consumptive disease breathes heavily inverse, the Chinese medicine of these integration of drinking and medicinal herbs such as the frequent combination fruit of Chinese wolfberry, mulberry fruit does tea bubble drink, can kidney-tonifying health-care, build up resistance, good health care's effect can be played.
The Chinese medicine for lowering blood pressure Liuwei Dihuang Wan, Rehmanniae Bolus of Eight Ingredients, 'Guishao Dihuang ball etc. of modern medicine study, it is all the famous prescription having Chinese yam to be made into, not only be used for the treatment of illness of suffering from a deficiency of the kidney, be also used for the treatment of the illnesss such as hypertension, diabetes, asthma, neurasthenia and pain in the back.
Summary of the invention
The present invention seeks to have aimed to provide a kind of hypoglycemic dietotherapy face.For realizing above-mentioned technical purpose, the technical solution used in the present invention is as follows:
A kind of hypoglycemic dietotherapy face, it is made up of the raw material of following weight parts, Strong flour 300-350, Chinese yam 140-160, walnut 30-35, auricularia auriculajudae 35-40, egg 35-40, compound slurry 35-40, compound congee 20-30, salt compounded of iodine 0.2-0.6, dietary alkali face 0.1-0.4;
Described compound congee is made up of the raw material of following weight parts, coixlacrymajobi powder 1-2, lotus core powder 1-2, buckwheat 10-15, kudzu-vine root powder 1-2, hawthorn powder 1-2, analysis for soybean powder 1-2, balsam pear freeze-dried powder 1-2, lily root flour 1-2;
Described compound slurry is made up of the raw material of following weight parts, corn stigma 4-8, root of kudzu vine 4-8, Radix Astragali 4-8, radix pseudostellariae 4-8, rhodiola root 6-12, red sage root 5-10, mulberry leaf 2-4, Radix Angelicae Sinensis 5-10, fruit of Chinese wolfberry 3-6, fruit of Cherokee rose 3-6.
Adopt the invention of technique scheme, using the carrier of Strong flour as above Property Food, by adding Chinese yam, walnut, auricularia auriculajudae, egg food in a large number.Reach the hypoglycemic effect of human body, to conditioning physical function, raising human body exerts oneself epidemic disease power is of great benefit to.
Chinese yam effectively can improve hyperglycaemia, and the glutinous sliding composition in Chinese yam is also formed by glutinous albumen.Glutinous albumen can wrap up other foods in intestines, and sugar is absorbed lentamente.This effect can suppress blood sugar after meal sharply to rise, and insulin secretion also can be avoided simultaneously superfluous, blood sugar is is better regulated and controled.Chinese yam is also containing the active ingredient such as the requisite magnesium of insulin secretion and zinc, and vitamin B1, vitamin B2.These compositions facilitate the metabolism of glucose in blood.In addition, Chinese yam is also containing amylase, and this is the enzyme of digestion carbohydrate, can make no longer to accumulate sugar in blood.
Black fungus contains very high Auricularia polysaccharide, vitamin and several mineral materials, and wherein Auricularia polysaccharide has obvious hypoglycemic effect.
Present invention also offers a kind of hypoglycemic dietotherapy face preparation method, comprise the following steps:
Step 1, slurrying, boiling water corn stigma, the root of kudzu vine, the Radix Astragali, radix pseudostellariae, rhodiola root, the red sage root, mulberry leaf, Radix Angelicae Sinensis, the fruit of Chinese wolfberry, the fruit of Cherokee rose being put into ninety percent heat decocts, remove slag, filter after 2 hours, and slurries are poured into sealing vessel;
Step 2, congee processed, by coixlacrymajobi powder, lotus core powder, buckwheat, kudzu-vine root powder, hawthorn powder, analysis for soybean powder, balsam pear freeze-dried powder, bowl put into by lily root flour, stand-by with warm water furnishing magma; Getting pot, to put into clear water boiled, pour magma into and stir evenly, use little fire instead and slightly boil after boiling, with refined salt seasoning;
Step 3, juice processed, the fresh Chinese yam in selected Henan, cleans up, section; Cleaned by fresh Chinese yam and directly pull an oar, do not add water, obtain gluey fresh Succus Rhizoma Dioscoreae;
Step 4, dough made with boiling water, is placed on Strong flour in basin, and the boiling water chopsticks putting into ninety percent heat are stirred and are kneaded into dough again, and the wet cloth of cold water stoking is built a little, treacle 20 minutes;
Step 5, closes face, using the carrier of Strong flour as food, adds Succus Rhizoma Dioscoreae, walnut, auricularia auriculajudae, egg, compound slurry, compound congee, salt compounded of iodine, dietary alkali face; Do not need separately to add water, only add fresh Succus Rhizoma Dioscoreae as dry wet adjustment juice.
The composition of compound congee can reduce blood sugar, such as, wherein, seed of Job's tears slightly sweet flavor is slightly cold, and be the product of food and medicament dual-purpose of tonifying lung invigorating the spleen, promoting urination and removing dampness, modern pharmacological research shows, coix seed has and falls hypoglycemic effect, is particularly useful for obese diabetic with hyperpietic.It is pointed out that the seed of Job's tears is first fried with little fire and fry micro-Huang in two hours, finally must wear into coixlacrymajobi powder with small stone mill.
Again such as; buckwheat contains abundant vitamin E and soluble dietary fiber; simultaneously also containing nicotinic acid and rutin (rutin); rutin has the effect reducing human body blood fat and cholesterol, softening blood vessel, vision protection and prevention cerebrovascular hemorrhage; the equal edible buckwheat of population, more suitable for diabetes patient.
The composition of compound slurry can reduce blood sugar, such as, wherein, corn stigma can reducing blood lipid, blood pressure, blood sugar, its fermentation preparation has hypoglycemic activity.
Again such as, the flavone compound contained by the root of kudzu vine has obvious blood sugar reducing function to hyperglycaemia, can reduce serum cholesterol, reduces oily three esters, is used for the treatment of hyperglycaemia, hyperlipidemic conditions, has significant curative effect.Also can improve sugar tolerance, scavenging free radicals, suppress the oxidation of pancreas islet, effectively block the sick complication of glucose in urine.
In addition, it should be noted that, during slurrying, only retain the slurries that Chinese medicine is endured out, during congee processed, must be well-done with little fire, above-mentioned steps is all in order to the face of closing lays the first stone, when closing face, only add fresh Succus Rhizoma Dioscoreae as the dry wet adjustment juice in face, avoid compound slurry, compound congee is diluted.
Wheat is divided into hard red wheat, soft red wheat, hard white wheat, and wherein hard white wheat is applicable to making noodle flour.
Compared to existing technology, good mouthfeel, delicious flavour, has while nutritious and falls hypoglycemic food therapy health effect in the present invention.
Detailed description of the invention
In order to make those skilled in the art, the present invention may be better understood, further illustrates technical solution of the present invention below in conjunction with embodiment.
Embodiment one,
Strong flour 300g, Chinese yam 140g, walnut 30g, auricularia auriculajudae 35g, egg 35g, compound slurry 35g, compound congee 20g, salt compounded of iodine 0.2g, dietary alkali face 0.1g;
Compound congee is made up of the raw material of following weight parts, coixlacrymajobi powder 1g, lotus core powder 1g, buckwheat 10g, kudzu-vine root powder 1g, hawthorn powder 1g, analysis for soybean powder 1g, balsam pear freeze-dried powder 1g, lily root flour 1g;
Compound slurry is made up of the raw material of following weight parts, corn stigma 4g, root of kudzu vine 4g, Radix Astragali 4g, radix pseudostellariae 4g, rhodiola root 6g, red sage root 5g, mulberry leaf 2g, Radix Angelicae Sinensis 5g, fruit of Chinese wolfberry 3g, fruit of Cherokee rose 3g.
A kind of hypoglycemic dietotherapy face preparation method, comprises the following steps:
Step 1, slurrying, boiling water corn stigma 4g, root of kudzu vine 4g, Radix Astragali 4g, radix pseudostellariae 4g, rhodiola root 6g, red sage root 5g, mulberry leaf 2g, Radix Angelicae Sinensis 5g, fruit of Chinese wolfberry 3g, fruit of Cherokee rose 3g being put into ninety percent heat decocts, and removes slag after 2 hours, filter, slurries are poured into sealing vessel;
Step 2, congee processed, by coixlacrymajobi powder 1g, lotus core powder 1g, buckwheat 10g, kudzu-vine root powder 1g, hawthorn powder 1g, analysis for soybean powder 1g, balsam pear freeze-dried powder 1g, lily root flour 1g puts into bowl, stand-by with warm water furnishing magma; Getting pot, to put into clear water boiled, pour magma into and stir evenly, use little fire instead and slightly boil after boiling, with refined salt seasoning;
Step 3, juice processed, the fresh Chinese yam 140g in selected Henan, cleans up, section; Cleaned by fresh Chinese yam 140g and directly pull an oar, do not add water, obtain gluey fresh Succus Rhizoma Dioscoreae;
Step 4, dough made with boiling water, is placed in basin by Strong flour 300g, and the boiling water chopsticks putting into ninety percent heat are stirred and are kneaded into dough again, and the wet cloth of cold water stoking is built a little, treacle 20 minutes;
Step 5, closes face, using the carrier of Strong flour 300g as food, adds Succus Rhizoma Dioscoreae, walnut 30g, auricularia auriculajudae 35g, egg 35g, compound slurry 35g, compound congee 20g, salt compounded of iodine 0.2g, dietary alkali face 0.1g; Do not need separately to add water, only add fresh Succus Rhizoma Dioscoreae as dry wet adjustment juice.
Through edible, noodles are smooth good to eat, and Chinese yam local flavor is given prominence to.
Embodiment two,
A kind of hypoglycemic dietotherapy face, it is made up of the raw material of following weight parts, Strong flour 320g, Chinese yam 150g, walnut 33g, auricularia auriculajudae 33g, egg 33g, compound slurry 33g, compound congee 25g, salt compounded of iodine 0.4g, dietary alkali face 0.3g;
Compound congee is made up of the raw material of following weight parts, coixlacrymajobi powder 1.5g, lotus core powder 1.5g, buckwheat 12g, kudzu-vine root powder 1.5g, hawthorn powder 1.5g, analysis for soybean powder 1.5g, balsam pear freeze-dried powder 1.5g, lily root flour 1.5g;
Compound slurry is made up of the raw material of following weight parts, corn stigma 6g, root of kudzu vine 6g, Radix Astragali 6g, radix pseudostellariae 6g, rhodiola root 8g, red sage root 8g, mulberry leaf 3g, Radix Angelicae Sinensis 6g, fruit of Chinese wolfberry 4g, fruit of Cherokee rose 4g.
A kind of hypoglycemic dietotherapy face preparation method, comprises the following steps:
Step 1, slurrying, boiling water corn stigma 6g, root of kudzu vine 6g, Radix Astragali 6g, radix pseudostellariae 6g, rhodiola root 8g, red sage root 8g, mulberry leaf 3g, Radix Angelicae Sinensis 6g, fruit of Chinese wolfberry 4g, fruit of Cherokee rose 4g being put into ninety percent heat decocts, and removes slag after 2 hours, filter, slurries are poured into sealing vessel;
Step 2, congee processed, by coixlacrymajobi powder 1.5g, lotus core powder 1.5g, buckwheat 12g, kudzu-vine root powder 1.5g, hawthorn powder 1.5g, analysis for soybean powder 1.5g, balsam pear freeze-dried powder 1.5g, lily root flour 1.5g puts into bowl, stand-by with warm water furnishing magma; Getting pot, to put into clear water boiled, pour magma into and stir evenly, use little fire instead and slightly boil after boiling, with refined salt seasoning;
Step 3, juice processed, the fresh Chinese yam 150g in selected Henan, cleans up, section; Cleaned by fresh Chinese yam 150g and directly pull an oar, do not add water, obtain gluey fresh Succus Rhizoma Dioscoreae;
Step 4, dough made with boiling water, is placed in basin by Strong flour 320g, and the boiling water chopsticks putting into ninety percent heat are stirred and are kneaded into dough again, and the wet cloth of cold water stoking is built a little, treacle 20 minutes;
Step 5, closes face, using the carrier of Strong flour 320g as food, adds Succus Rhizoma Dioscoreae, walnut 33g, auricularia auriculajudae 33g, egg 33g, compound slurry 33g, compound congee 25g, salt compounded of iodine 0.4g, dietary alkali face 0.3g; Do not need separately to add water, only add fresh Succus Rhizoma Dioscoreae as dry wet adjustment juice.
Through edible, noodles are smooth good to eat, and Chinese yam local flavor is given prominence to.
Embodiment three,
A kind of hypoglycemic dietotherapy face, it is made up of the raw material of following weight parts, Strong flour 350g, Chinese yam 160g, walnut 35g, auricularia auriculajudae 40g, egg 40g, compound slurry 40g, compound congee 30g, salt compounded of iodine 0.6g, dietary alkali face 0.4g;
Compound congee is made up of the raw material of following weight parts, coixlacrymajobi powder 2g, lotus core powder 2g, buckwheat 15g, kudzu-vine root powder 2g, hawthorn powder 2g, analysis for soybean powder 2g, balsam pear freeze-dried powder 2g, lily root flour 2g;
Compound slurry is made up of the raw material of following weight parts, corn stigma 8g, root of kudzu vine 8g, Radix Astragali 8g, radix pseudostellariae 8g, rhodiola root 12g, red sage root 10g, mulberry leaf 4g, Radix Angelicae Sinensis 10g, fruit of Chinese wolfberry 6g, fruit of Cherokee rose 6g.
A kind of hypoglycemic dietotherapy face preparation method, comprises the following steps:
Step 1, slurrying, boiling water corn stigma 8g, root of kudzu vine 8g, Radix Astragali 8g, radix pseudostellariae 8g, rhodiola root 12g, red sage root 10g, mulberry leaf 4g, Radix Angelicae Sinensis 10g, fruit of Chinese wolfberry 6g, fruit of Cherokee rose 6g being put into ninety percent heat decocts, and removes slag after 2 hours, filter, slurries are poured into sealing vessel;
Step 2, congee processed, by coixlacrymajobi powder 2g, lotus core powder 2g, buckwheat 15g, kudzu-vine root powder 2g, hawthorn powder 2g, analysis for soybean powder 2g, balsam pear freeze-dried powder 2g, lily root flour 2g puts into bowl, stand-by with warm water furnishing magma; Getting pot, to put into clear water boiled, pour magma into and stir evenly, use little fire instead and slightly boil after boiling, with refined salt seasoning;
Step 3, juice processed, the fresh Chinese yam 160g in selected Henan, cleans up, section; Cleaned by fresh Chinese yam 160g and directly pull an oar, do not add water, obtain gluey fresh Succus Rhizoma Dioscoreae;
Step 4, dough made with boiling water, is placed in basin by Strong flour 350g, and the boiling water chopsticks putting into ninety percent heat are stirred and are kneaded into dough again, and the wet cloth of cold water stoking is built a little, treacle 20 minutes;
Step 5, closes face, using the carrier of Strong flour 350g as food, adds Succus Rhizoma Dioscoreae, walnut 35g, auricularia auriculajudae 40g, egg 40g, compound slurry 40g, compound congee 30g, salt compounded of iodine 0.6g, dietary alkali face 0.4g; Do not need separately to add water, only add fresh Succus Rhizoma Dioscoreae as dry wet adjustment juice.
Through edible, noodles are smooth good to eat, and Chinese yam local flavor is given prominence to.
Above-mentioned three kinds of embodiments are through 100 people's sensory evaluations, have 47 people to represent the taste liking embodiment two, have 26 people to represent the taste liking embodiment one, all the other 27 people represent the taste liking embodiment three, visible, popular to embodiment two mouthfeel and taste acceptance level best.
Above hypoglycemic dietotherapy face of one provided by the invention and preparation method thereof is described in detail.The explanation of specific embodiment just understands method of the present invention and core concept thereof for helping.It should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention, can also carry out some improvement and modification to the present invention, these improve and modify and also fall in the protection domain of the claims in the present invention.
Claims (2)
1. a hypoglycemic dietotherapy face, is characterized in that: it is made up of the raw material of following weight parts, Strong flour 300-350, Chinese yam 140-160, walnut 30-35, auricularia auriculajudae 35-40, egg 35-40, compound slurry 35-40, compound congee 20-30, salt compounded of iodine 0.2-0.6, dietary alkali face 0.1-0.4;
Described compound congee is made up of the raw material of following weight parts, coixlacrymajobi powder 1-2, lotus core powder 1-2, buckwheat 10-15, kudzu-vine root powder 1-2, hawthorn powder 1-2, analysis for soybean powder 1-2, balsam pear freeze-dried powder 1-2, lily root flour 1-2;
Described compound slurry is made up of the raw material of following weight parts, corn stigma 4-8, root of kudzu vine 4-8, Radix Astragali 4-8, radix pseudostellariae 4-8, rhodiola root 6-12, red sage root 5-10, mulberry leaf 2-4, Radix Angelicae Sinensis 5-10, fruit of Chinese wolfberry 3-6, fruit of Cherokee rose 3-6.
2. a hypoglycemic dietotherapy face preparation method, comprises the following steps:
Step 1, slurrying, boiling water corn stigma, the root of kudzu vine, the Radix Astragali, radix pseudostellariae, rhodiola root, the red sage root, mulberry leaf, Radix Angelicae Sinensis, the fruit of Chinese wolfberry, the fruit of Cherokee rose being put into ninety percent heat decocts, remove slag, filter after 2 hours, and slurries are poured into sealing vessel;
Step 2, congee processed, by coixlacrymajobi powder, lotus core powder, buckwheat, kudzu-vine root powder, hawthorn powder, analysis for soybean powder, balsam pear freeze-dried powder, bowl put into by lily root flour, stand-by with warm water furnishing magma; Getting pot, to put into clear water boiled, pour magma into and stir evenly, use little fire instead and slightly boil after boiling, with refined salt seasoning;
Step 3, juice processed, the fresh Chinese yam in selected Henan, cleans up, section; Cleaned by fresh Chinese yam and directly pull an oar, do not add water, obtain gluey fresh Succus Rhizoma Dioscoreae;
Step 4, dough made with boiling water, is placed on Strong flour in basin, and the boiling water chopsticks putting into ninety percent heat are stirred and are kneaded into dough again, and the wet cloth of cold water stoking is built a little, treacle 20 minutes;
Step 5, closes face, using the carrier of Strong flour as food, adds Succus Rhizoma Dioscoreae, walnut, auricularia auriculajudae, egg, compound slurry, compound congee, salt compounded of iodine, dietary alkali face; Do not need separately to add water, only add fresh Succus Rhizoma Dioscoreae as dry wet adjustment juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510081325.1A CN104543767A (en) | 2015-02-15 | 2015-02-15 | Blood glucose-reduction dieto-therapeutic noodle and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510081325.1A CN104543767A (en) | 2015-02-15 | 2015-02-15 | Blood glucose-reduction dieto-therapeutic noodle and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104543767A true CN104543767A (en) | 2015-04-29 |
Family
ID=53061691
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510081325.1A Pending CN104543767A (en) | 2015-02-15 | 2015-02-15 | Blood glucose-reduction dieto-therapeutic noodle and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104543767A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105638881A (en) * | 2016-01-22 | 2016-06-08 | 杭州富阳飞博科技有限公司 | Milk product with lactobacilli and preparation technology thereof |
| CN105995516A (en) * | 2016-07-20 | 2016-10-12 | 平凉市佳禾农产品加工有限责任公司 | Nutrition noodles with waxy corns, tartary buckwheat and pea aroma and method for preparing nutrition noodles |
| CN108991415A (en) * | 2018-06-29 | 2018-12-14 | 襄阳三珍生态农业有限公司 | A kind of production method of nutrition acorn nut huyashi-chuuka (cold chinese-style noodles) |
| CN110651949A (en) * | 2019-10-16 | 2020-01-07 | 宁夏玉礼面粉有限公司 | Production formula and process of high-gluten special powder |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1526304A (en) * | 2003-09-23 | 2004-09-08 | 尤章怀 | Healthy Chinese yam noodles |
| CN102783606A (en) * | 2012-07-06 | 2012-11-21 | 于兴俊 | Fresh Chinese yam fine dried noodles tonifying qi |
| CN103211164A (en) * | 2012-09-11 | 2013-07-24 | 刘小峰 | Waterless fresh kudzuvine root noodle |
-
2015
- 2015-02-15 CN CN201510081325.1A patent/CN104543767A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1526304A (en) * | 2003-09-23 | 2004-09-08 | 尤章怀 | Healthy Chinese yam noodles |
| CN102783606A (en) * | 2012-07-06 | 2012-11-21 | 于兴俊 | Fresh Chinese yam fine dried noodles tonifying qi |
| CN103211164A (en) * | 2012-09-11 | 2013-07-24 | 刘小峰 | Waterless fresh kudzuvine root noodle |
Non-Patent Citations (3)
| Title |
|---|
| 《健康大讲坛》编委会: "《最有效的高血压食疗》", 30 September 2014, 黑龙江科学技术出版社 * |
| 白苏子等: "《中华实用奇方全书》", 30 September 2013, 黑龙江科学技术出版社 * |
| 陈广垠: "《糖尿病饮食对症调养：专家教你怎样吃缓解糖尿病》", 31 October 2014, 北京：科学文献技术出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105638881A (en) * | 2016-01-22 | 2016-06-08 | 杭州富阳飞博科技有限公司 | Milk product with lactobacilli and preparation technology thereof |
| CN105995516A (en) * | 2016-07-20 | 2016-10-12 | 平凉市佳禾农产品加工有限责任公司 | Nutrition noodles with waxy corns, tartary buckwheat and pea aroma and method for preparing nutrition noodles |
| CN108991415A (en) * | 2018-06-29 | 2018-12-14 | 襄阳三珍生态农业有限公司 | A kind of production method of nutrition acorn nut huyashi-chuuka (cold chinese-style noodles) |
| CN110651949A (en) * | 2019-10-16 | 2020-01-07 | 宁夏玉礼面粉有限公司 | Production formula and process of high-gluten special powder |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101695376B (en) | Health-care food for preventing diabetes | |
| CN103053748B (en) | Kudzu vine root fat-reducing sugar-reducing health-care tea and preparation method thereof | |
| CN104082672B (en) | A kind of health-preserving porridge with effect of lowering blood sugar and preparation method thereof | |
| CN104642894A (en) | Health nutritional coarse grain powder with life-preserving and spleen-tonifying effects and preparation method thereof | |
| CN103445170A (en) | Spleen-tonifying and stomach-nourishing powder | |
| CN104543767A (en) | Blood glucose-reduction dieto-therapeutic noodle and preparation method thereof | |
| CN105233140A (en) | Acanthopanax sessiliflorus composition with spleen invigorating and stomach benefiting functions, and preparation method thereof | |
| CN105685191A (en) | Life-nourishing dendrobe cookies and preparation method thereof | |
| CN106387900A (en) | Composition for regulating blood lipid, blood pressure and blood sugar, as well as application thereof | |
| CN105767110A (en) | Health-care cake and making method thereof | |
| CN104544084B (en) | A kind of health food for diabetics | |
| CN107259363A (en) | Diabetes patient's five cereals meal replacement powder | |
| CN104273439A (en) | Noodle capable of tonifying spleen and promoting appetite and preparation method thereof | |
| CN103053659A (en) | Health care cake for relieving qi and blood weakness and preparation method thereof | |
| CN106070783A (en) | A kind of production technology of Semen Coicis damp eliminating tea | |
| CN101745045B (en) | Food containing Chinese herbal medicines having therapeutic action for diseases of prostate gland | |
| CN104082670B (en) | A kind of health-preserving porridge with blood pressure reduction effect and preparation method thereof | |
| CN106106638A (en) | A kind of hepatoprotective bread and preparation method thereof | |
| CN105941566A (en) | Health caring biscuit for preventing and curing diabetes and making method thereof | |
| CN103039574A (en) | Health cake relieving deficiency of qi and blood and making method thereof | |
| CN105104948A (en) | Health preserving congee for improving hypertension-caused heart diseases | |
| CN104585625A (en) | Food therapy noodles capable of reducing blood pressure and preparation method for food therapy noodles | |
| CN108967757A (en) | A kind of thickened red jujube ginger pulp production technology | |
| CN105831559A (en) | Hypoglycemic food and using method thereof | |
| CN105029301A (en) | Sweet potato cake suitable for 'three-high' people and preparation method of sweet potato cake |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20160713 Address after: 402660, 311, endeavour Road, Guilin Subdistrict Office, Tongnan District, Chongqing Applicant after: Chongqing Benedict foods Limited by Share Ltd Address before: Zheng Jie, Jiulongpo District of Chongqing Yi Zhen Bai No. 90 Building 2 2-2 Applicant before: Ma Ping |
|
| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20181102 Address after: 402660 Chongqing Tongnan County Guilin Street office Lianhua Village Applicant after: Tongnan County Tian Xi Le family farm Address before: 402660 Chongqing Tongnan District Guilin Street office endeavour road 311 Applicant before: Chongqing Benedict foods Limited by Share Ltd |
|
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150429 |