CN1083312A - The processing method of memory nutritious flour - Google Patents
The processing method of memory nutritious flour Download PDFInfo
- Publication number
- CN1083312A CN1083312A CN 92109709 CN92109709A CN1083312A CN 1083312 A CN1083312 A CN 1083312A CN 92109709 CN92109709 CN 92109709 CN 92109709 A CN92109709 A CN 92109709A CN 1083312 A CN1083312 A CN 1083312A
- Authority
- CN
- China
- Prior art keywords
- memory
- nutritious
- flour
- face
- processing method
- 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
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Abstract
The invention provides prescription and processing method based on a kind of two kinds of memory nutritious flours of inventive concept.
Method provided by the present invention is that interpolation is a kind of mainly by choline (HOCH in common noodles
2CH
2N
+(CH
3)
3) and the nutrient solution that constitutes of polypeptide protein make it to become memory nutritious flour.The prescription of nutrient solution: choline 30-600mg, polypeptide protein 3-30g, soybean 100-200g, water 800-1000g.
Memory nutritious flour can have instant noodles and two kinds of forms of vermicelli.
The process of memory vermicelli is preparation nutritious mother liquid-and face-awake face-film-making-slittings-air-dry etc.See Fig. 1.
The process of memory instant noodles is preparation nutritious mother liquid-and face-awake face-moulding-cook-air-dry etc.See Fig. 2.
Memory nutritious flour has significant facilitation to strengthening and improving memory.
Description
The invention provides prescription and processing method based on a kind of two kinds of memory nutritious flours of inventive concept.
Memory nutritious flour and other noodle food different features be when making, added a kind of mainly by choline (HOCH
2CH
2N
+(CH
3)
3) and the nutritious mother liquid formed of polypeptide protein.
According to the prior art data, in the trophism noodle food noodle prepared from buckwheat (881032247) is arranged at present, fish-noodle (85109448), flesh noodles bar (the clear 63-2581 of day/special permission communique) and fresh vegetables emerald alimentary paste (911024697), bark of eucommia noodles, Tartary buckwheat dried noodles, her face of three delicacies etc.These food are only paid attention to supplementing the nutrients, and improve taste, lack outstanding function.
In order to overcome the deficiency of existing noodle food, further strengthen the function of functional food, made memory nutritious flour, memory function and trophic function are combined.One of main component in the nutritious mother liquid of memory nutritious flour-choline, in human body, generate acetylcholine (Ach) with acetate, acetylcholine is a kind of extremely important neurotransmitter, the an amount of increase of its content, can improve brain activity, promote the increase of brain memory capacity, enlarge and enhance memory " impression ".Thereby has significant facilitation to strengthening and improving memory.And the effect of acetylcholine has instantaneity, promptly is hydrolyzed to acetate and choline after the transmission of finishing once neuronic impulsion immediately, and these two kinds of materials generate acetylcholine again under the effect of enzyme, thereby transmit next time.Because without any side effect, this just makes that memory food is possible in theory, becomes possibility in practice to human body for these effect characteristics, acetylcholine.
Memory nutritious flour has instant noodles and two kinds of forms of vermicelli.
The process of memory vermicelli is preparation nutritious mother liquid-and face-awake face-film-making-slittings-air-dry etc.See Fig. 1.
The process of memory instant noodles is preparation nutritious mother liquid-and face-awake face-moulding-cook-air-dry etc.See Fig. 2.
The prescription of nutrient solution: choline 30-600mg, polypeptide protein 3-30g, soybean 100-200g, water 800-1000g.
In addition, add an amount of egg and salt when making the good and face of sensory of noodles.
Embodiment:
Certain children, the woman, 4 years old, the experimental result of edible continuously memory noodles one month (one day edible 80 gram at interval):
IQ (10) becomes 130(by original 126 and measures with WPPSI).
The short-term memory capacity becomes 4 chunks by 3 chunks.
There is not uncomfortable phenomenon.
Above result shows that the memory nutritious flour of producing with this method is having effect preferably aspect the enhancing man memory power.
Claims (2)
1, the processing method of memory nutritious flour is characterized in that: be the main component of nutritious mother liquid with the choline, its content is to add 30-600mg in every kilogram of nutrient solution.
2, according to claim 1, be that the memory nutritious flour of nutritious mother liquid main component has two kinds of processing methods with the choline: the processing method of (1) memory nutrition fine dried noodles; (2) processing method of memory instant noodles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 92109709 CN1083312A (en) | 1992-08-22 | 1992-08-22 | The processing method of memory nutritious flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 92109709 CN1083312A (en) | 1992-08-22 | 1992-08-22 | The processing method of memory nutritious flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1083312A true CN1083312A (en) | 1994-03-09 |
Family
ID=4944310
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 92109709 Pending CN1083312A (en) | 1992-08-22 | 1992-08-22 | The processing method of memory nutritious flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1083312A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100506073C (en) * | 2004-03-29 | 2009-07-01 | 株式会社日清制粉集团本社 | Material and method for producing food |
| CN102511733A (en) * | 2011-12-31 | 2012-06-27 | 刘小朝 | Fine dried noodles made of Dioscorea opposita Thunb. cv. Tiegun and method of making fine dried noodles |
-
1992
- 1992-08-22 CN CN 92109709 patent/CN1083312A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100506073C (en) * | 2004-03-29 | 2009-07-01 | 株式会社日清制粉集团本社 | Material and method for producing food |
| CN102511733A (en) * | 2011-12-31 | 2012-06-27 | 刘小朝 | Fine dried noodles made of Dioscorea opposita Thunb. cv. Tiegun and method of making fine dried noodles |
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