CN109090425A - A kind of reducing blood pressure and blood fat grape purple rice instant noodles - Google Patents
A kind of reducing blood pressure and blood fat grape purple rice instant noodles Download PDFInfo
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- CN109090425A CN109090425A CN201810974758.3A CN201810974758A CN109090425A CN 109090425 A CN109090425 A CN 109090425A CN 201810974758 A CN201810974758 A CN 201810974758A CN 109090425 A CN109090425 A CN 109090425A
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- 239000008280 blood Substances 0.000 title claims abstract description 48
- 210000004369 blood Anatomy 0.000 title claims abstract description 48
- 230000036772 blood pressure Effects 0.000 title claims abstract description 47
- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 45
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 40
- 235000009566 rice Nutrition 0.000 title claims abstract description 40
- 235000009754 Vitis X bourquina Nutrition 0.000 title claims abstract description 21
- 235000012333 Vitis X labruscana Nutrition 0.000 title claims abstract description 21
- 235000014787 Vitis vinifera Nutrition 0.000 title claims abstract description 21
- 240000007594 Oryza sativa Species 0.000 title abstract 3
- 240000006365 Vitis vinifera Species 0.000 title abstract 2
- 239000000843 powder Substances 0.000 claims abstract description 100
- 235000013312 flour Nutrition 0.000 claims abstract description 49
- 239000000203 mixture Substances 0.000 claims abstract description 48
- 229940029982 garlic powder Drugs 0.000 claims abstract description 32
- 239000004006 olive oil Substances 0.000 claims abstract description 31
- 235000008390 olive oil Nutrition 0.000 claims abstract description 31
- URQMEZRQHLCJKR-UHFFFAOYSA-N 3-Methyl-5-propyl-2-cyclohexen-1-one Chemical compound CCCC1CC(C)=CC(=O)C1 URQMEZRQHLCJKR-UHFFFAOYSA-N 0.000 claims abstract description 30
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 30
- 240000004922 Vigna radiata Species 0.000 claims abstract description 30
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 30
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 30
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims abstract description 28
- 150000002632 lipids Chemical class 0.000 claims abstract description 27
- 230000002421 anti-septic effect Effects 0.000 claims abstract description 20
- 229940064004 antiseptic throat preparations Drugs 0.000 claims abstract description 20
- 235000013305 food Nutrition 0.000 claims abstract description 20
- 240000000560 Citrus x paradisi Species 0.000 claims abstract description 19
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims abstract description 19
- 235000010234 sodium benzoate Nutrition 0.000 claims abstract description 19
- 239000004299 sodium benzoate Substances 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 241000209094 Oryza Species 0.000 claims description 37
- 241000219095 Vitis Species 0.000 claims description 19
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 240000007817 Olea europaea Species 0.000 claims 1
- 239000003921 oil Substances 0.000 claims 1
- 235000019198 oils Nutrition 0.000 claims 1
- 229940079593 drug Drugs 0.000 abstract description 10
- 239000003814 drug Substances 0.000 abstract description 10
- 230000006378 damage Effects 0.000 abstract description 4
- 239000002699 waste material Substances 0.000 abstract description 4
- 239000000470 constituent Substances 0.000 abstract description 3
- 241000790917 Dioxys <bee> Species 0.000 description 7
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 7
- 239000005864 Sulphur Substances 0.000 description 7
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 6
- 230000008901 benefit Effects 0.000 description 3
- 238000005260 corrosion Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 239000004280 Sodium formate Substances 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- HLBBKKJFGFRGMU-UHFFFAOYSA-M sodium formate Chemical compound [Na+].[O-]C=O HLBBKKJFGFRGMU-UHFFFAOYSA-M 0.000 description 1
- 235000019254 sodium formate Nutrition 0.000 description 1
- 229910001948 sodium oxide Inorganic materials 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
- 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
- A23L7/113—Parboiled or instant pasta
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
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- 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
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- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a kind of reducing blood pressure and blood fat grape purple rice instant noodles, its raw material includes following components by weight: 60.0-90.0 parts of purple rice powder, 50.0-80.0 parts of grape fruit powder, 90.0-120.0 parts of flour, 10.0-16.0 parts of reducing blood lipid mixture, 10.0-16.0 parts of blood pressure lowering mixture, 4.0-7.0 parts of food antiseptics, the reducing blood lipid mixture is by olive oil, apple powder and garlic powder mix, the olive oil, the weight ratio of apple powder and garlic powder is 1:1:2, in the present invention, using by olive oil, apple powder and garlic powder composition reducing blood lipid mixture and by mung bean flour, the drug ingedient that the blood pressure lowering mixture band of Kelp Powder and celery powder constituent replaces former instant noodles to reduce blood pressure with blood lipid, it can greatly guarantee instant noodles Mouthfeel, while reducing damage of the drug cost to human body adds suitable food antiseptics being made of sodium benzoate and sulfur dioxide, can effectively extend the shelf-life of instant noodles, avoid instant noodles because the shelf-life is too short cannot eat in time caused by waste.
Description
Technical field
The present invention relates to instant noodles technical field more particularly to a kind of reducing blood pressure and blood fat grape purple rice instant noodles.
Background technique
Instant noodles are because have the characteristics that use aspect is quick and receives liking for many people, gradually at only secondary
In the main meal products of the second largest industrialized production of bread, China is in the world first instant noodles production and marketing big country, but with people
Improvement of living standard, people can all absorb a large amount of heat daily, and existing instant noodles are even more to have due to itself
The reason of high-fat, high heat etc. is restricted, and causes many people that can not use, because a kind of low fat of the invention is low in calories
Instant noodles be modern instant noodles industry must in face of the problem of, such as the patent disclosure of application publication number 201711405360.X
A kind of reducing blood pressure and blood fat grape purple rice instant noodles, but the instant noodles are lacked in the process for using and producing there is some
It falls into, on the one hand, a large amount of due to being added in its raw material although the instant noodles have the function of the blood lipid that reduces blood pressure and reduce
Drug ingedient, therefore the mouthfeel of instant noodles will receive certain influence, it may be difficult to be esthetically acceptable to the consumers, while drug for
Human body is that have certain harmfulness, on the other hand, lacks corresponding anti-corrosion material in raw material, it is likely that the side's of causing instant noodles are protected
The matter phase is of short duration, not in time using being likely to cause largely to waste.
Summary of the invention
The purpose of the present invention is to solve disadvantages existing in the prior art, and a kind of reducing blood pressure and blood fat Portugal proposed
Grape purple rice instant noodles can keep to the full extent mouthfeel possessed by instant noodles, while avoiding drug with the use of drug ingedient
Ingredient can effectively extend the shelf-life of instant noodles to injury caused by human body.
To achieve the goals above, present invention employs following technical solutions:
A kind of reducing blood pressure and blood fat grape purple rice instant noodles, raw material includes following components by weight: purple rice powder 60.0-
90.0 parts, 50.0-80.0 parts of grape fruit powder, 90.0-120.0 parts of flour, 10.0-16.0 parts of reducing blood lipid mixture, blood pressure lowering mixing
10.0-16.0 parts of object, 4.0-7.0 parts of food antiseptics.
As a preferred technical solution of the present invention, the reducing blood lipid mixture is mixed by olive oil, apple powder and garlic powder
It closes, the weight ratio of the olive oil, apple powder and garlic powder is 1:1:2.
As a preferred technical solution of the present invention, the blood pressure lowering mixture is by mung bean flour, Kelp Powder and celery powder
End mixes, and the weight ratio of the mung bean flour, Kelp Powder and celery powder is 2:1:1.
As a preferred technical solution of the present invention, the food antiseptics by sodium benzoate and sulfur dioxide mixing and
At the weight ratio of the sodium benzoate and sulfur dioxide is 3:1.
As a preferred technical solution of the present invention, the partial size of the purple rice powder, grape fruit powder and flour is 70-100
Micron.
As a preferred technical solution of the present invention, the partial size of the olive oil, apple powder and garlic powder is 100-130
Micron.
As a preferred technical solution of the present invention, the partial size of the mung bean flour, Kelp Powder and celery powder is
100-130 microns.
Beneficial to benefit: in the present invention, using the reducing blood lipid mixture being made of olive oil, apple powder and garlic powder and by mung bean
The drug ingedient that the blood pressure lowering mixture band of powder, Kelp Powder and celery powder constituent replaces former instant noodles to reduce blood pressure with blood lipid,
It can greatly guarantee the mouthfeel of instant noodles, while reduce damage of the drug cost to human body, add suitable by benzene first
The food antiseptics of sour sodium and sulfur dioxide composition, can effectively extend the shelf-life of instant noodles, avoid instant noodles because guaranteeing the quality
Phase is too short cannot to eat caused waste in time.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, below in conjunction with specific embodiment, to this
Invention is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, not
For limiting the present invention.
Embodiment one
A kind of reducing blood pressure and blood fat grape purple rice instant noodles, raw material includes following components by weight: purple rice powder 60.0
Part, 50.0 parts of grape fruit powder, 90.0 parts of flour, 10.0 parts of reducing blood lipid mixture, 10.0 parts of blood pressure lowering mixture, food antiseptics
4.0 part.
In the present embodiment, reducing blood lipid mixture is mixed by olive oil, apple powder and garlic powder, the olive oil, apple
The weight ratio of powder and garlic powder is 1:1:2.
In the present embodiment, blood pressure lowering mixture is mixed by mung bean flour, Kelp Powder and celery powder, the mung bean flour,
The weight ratio of Kelp Powder and celery powder is 2:1:1.
In the present embodiment, food antiseptics are mixed by sodium benzoate and sulfur dioxide, the sodium benzoate and dioxy
The weight ratio for changing sulphur is 3:1.
In the present embodiment, the partial size of purple rice powder, grape fruit powder and flour is 70 microns.
In the present embodiment, the partial size of olive oil, apple powder and garlic powder is 100 microns.
In the present embodiment, the partial size of mung bean flour, Kelp Powder and celery powder is 100 microns.
Embodiment two
A kind of reducing blood pressure and blood fat grape purple rice instant noodles, raw material includes following components by weight: purple rice powder 65.0
Part, 55.0 parts of grape fruit powder, 95.0 parts of flour, 11.0 parts of reducing blood lipid mixture, 11.0 parts of blood pressure lowering mixture, food antiseptics
4.5 part.
In the present embodiment, reducing blood lipid mixture is mixed by olive oil, apple powder and garlic powder, the olive oil, apple
The weight ratio of powder and garlic powder is 1:1:2.
In the present embodiment, blood pressure lowering mixture is mixed by mung bean flour, Kelp Powder and celery powder, the mung bean flour,
The weight ratio of Kelp Powder and celery powder is 2:1:1.
In the present embodiment, food antiseptics are mixed by sodium benzoate and sulfur dioxide, the sodium benzoate and dioxy
The weight ratio for changing sulphur is 3:1.
In the present embodiment, the partial size of purple rice powder, grape fruit powder and flour is 75 microns.
In the present embodiment, the partial size of olive oil, apple powder and garlic powder is 105 microns.
In the present embodiment, the partial size of mung bean flour, Kelp Powder and celery powder is 105 microns.
Embodiment three
A kind of reducing blood pressure and blood fat grape purple rice instant noodles, raw material includes following components by weight: purple rice powder 70.0
Part, 60.0 parts of grape fruit powder, 100.0 parts of flour, 12.0 parts of reducing blood lipid mixture, 13.0 parts of blood pressure lowering mixture, food antiseptics
5.0 part.
In the present embodiment, reducing blood lipid mixture is mixed by olive oil, apple powder and garlic powder, the olive oil, apple
The weight ratio of powder and garlic powder is 1:1:2.
In the present embodiment, blood pressure lowering mixture is mixed by mung bean flour, Kelp Powder and celery powder, the mung bean flour,
The weight ratio of Kelp Powder and celery powder is 2:1:1.
In the present embodiment, food antiseptics are mixed by sodium benzoate and sulfur dioxide, the sodium benzoate and dioxy
The weight ratio for changing sulphur is 3:1.
In the present embodiment, the partial size of purple rice powder, grape fruit powder and flour is 80 microns.
In the present embodiment, the partial size of olive oil, apple powder and garlic powder is 110 microns.
In the present embodiment, the partial size of mung bean flour, Kelp Powder and celery powder is 110 microns.
Example IV
A kind of reducing blood pressure and blood fat grape purple rice instant noodles, raw material includes following components by weight: purple rice powder 75.0
Part, 65.0 parts of grape fruit powder, 105.0 parts of flour, 13.0 parts of reducing blood lipid mixture, 13.0 parts of blood pressure lowering mixture, food antiseptics
5.5 part.
In the present embodiment, reducing blood lipid mixture is mixed by olive oil, apple powder and garlic powder, the olive oil, apple
The weight ratio of powder and garlic powder is 1:1:2.
In the present embodiment, blood pressure lowering mixture is mixed by mung bean flour, Kelp Powder and celery powder, the mung bean flour,
The weight ratio of Kelp Powder and celery powder is 2:1:1.
In the present embodiment, food antiseptics are mixed by sodium benzoate and sulfur dioxide, the sodium benzoate and dioxy
The weight ratio for changing sulphur is 3:1.
In the present embodiment, the partial size of purple rice powder, grape fruit powder and flour is 85 microns.
In the present embodiment, the partial size of olive oil, apple powder and garlic powder is 115 microns.
In the present embodiment, the partial size of mung bean flour, Kelp Powder and celery powder is 115 microns.
Embodiment five
A kind of reducing blood pressure and blood fat grape purple rice instant noodles, raw material includes following components by weight: purple rice powder 80.0
Part, 70.0 parts of grape fruit powder, 110.0 parts of flour, 14.0 parts of reducing blood lipid mixture, 14.0 parts of blood pressure lowering mixture, food antiseptics
6.0 part.
In the present embodiment, reducing blood lipid mixture is mixed by olive oil, apple powder and garlic powder, the olive oil, apple
The weight ratio of powder and garlic powder is 1:1:2.
In the present embodiment, blood pressure lowering mixture is mixed by mung bean flour, Kelp Powder and celery powder, the mung bean flour,
The weight ratio of Kelp Powder and celery powder is 2:1:1.
In the present embodiment, food antiseptics are mixed by sodium benzoate and sulfur dioxide, the sodium benzoate and dioxy
The weight ratio for changing sulphur is 3:1.
In the present embodiment, the partial size of purple rice powder, grape fruit powder and flour is 90 microns.
In the present embodiment, the partial size of olive oil, apple powder and garlic powder is 130 microns.
In the present embodiment, the partial size of mung bean flour, Kelp Powder and celery powder is 120 microns.
Embodiment six
A kind of reducing blood pressure and blood fat grape purple rice instant noodles, raw material includes following components by weight: purple rice powder 85.0
Part, 75.0 parts of grape fruit powder, 115.0.0 parts of flour, 15.0 parts of reducing blood lipid mixture, 15.0 parts of blood pressure lowering mixture, eat anti-corrosion
6.5 parts of agent.
In the present embodiment, reducing blood lipid mixture is mixed by olive oil, apple powder and garlic powder, the olive oil, apple
The weight ratio of powder and garlic powder is 1:1:2.
In the present embodiment, blood pressure lowering mixture is mixed by mung bean flour, Kelp Powder and celery powder, the mung bean flour,
The weight ratio of Kelp Powder and celery powder is 2:1:1.
In the present embodiment, food antiseptics are mixed by sodium benzoate and sulfur dioxide, the sodium benzoate and dioxy
The weight ratio for changing sulphur is 3:1.
In the present embodiment, the partial size of purple rice powder, grape fruit powder and flour is 95 microns.
In the present embodiment, the partial size of olive oil, apple powder and garlic powder is 125 microns.
In the present embodiment, the partial size of mung bean flour, Kelp Powder and celery powder is 125 microns.
Embodiment seven
A kind of reducing blood pressure and blood fat grape purple rice instant noodles, raw material includes following components by weight: purple rice powder 90.0
Part, 80.0 parts of grape fruit powder, 120.0 parts of flour, 16.0 parts of reducing blood lipid mixture, 16.0 parts of blood pressure lowering mixture, food antiseptics
7.0 part.
In the present embodiment, reducing blood lipid mixture is mixed by olive oil, apple powder and garlic powder, the olive oil, apple
The weight ratio of powder and garlic powder is 1:1:2.
In the present embodiment, blood pressure lowering mixture is mixed by mung bean flour, Kelp Powder and celery powder, the mung bean flour,
The weight ratio of Kelp Powder and celery powder is 2:1:1.
In the present embodiment, food antiseptics are mixed by sodium benzoate and sulfur dioxide, the sodium benzoate and dioxy
The weight ratio for changing sulphur is 3:1.
In the present embodiment, the partial size of purple rice powder, grape fruit powder and flour is 100 microns.
In the present embodiment, the partial size of olive oil, apple powder and garlic powder is 130 microns.
In the present embodiment, the partial size of mung bean flour, Kelp Powder and celery powder is 130 microns.
Benefit of the invention: the present invention in, using the reducing blood lipid mixture being made of olive oil, apple powder and garlic powder and by
The blood pressure lowering mixture band of mung bean flour, Kelp Powder and celery powder constituent replace former instant noodles reduce blood pressure with the drug of blood lipid at
Point, it can greatly guarantee the mouthfeel of instant noodles, while reducing damage of the drug cost to human body, add suitable by benzene
The food antiseptics of sodium formate and sulfur dioxide composition, can effectively extend the shelf-life of instant noodles, avoid instant noodles because protecting
The matter phase is too short cannot to eat caused waste in time.
Claims (7)
1. a kind of reducing blood pressure and blood fat grape purple rice instant noodles, it is characterised in that: its raw material includes following components by weight: purple
60.0-90.0 parts of rice flour, 50.0-80.0 parts of grape fruit powder, 90.0-120.0 parts of flour, 10.0-16.0 parts of reducing blood lipid mixture, drop
10.0-16.0 parts of blood pressure mixture, 4.0-7.0 parts of food antiseptics.
2. a kind of reducing blood pressure and blood fat grape purple rice instant noodles according to claim 1, it is characterised in that: the reducing blood lipid
Mixture is mixed by olive oil, apple powder and garlic powder, and the weight ratio of the olive oil, apple powder and garlic powder is 1:1:2.
3. a kind of reducing blood pressure and blood fat grape purple rice instant noodles according to claim 1, it is characterised in that: the blood pressure lowering
Mixture is mixed by mung bean flour, Kelp Powder and celery powder, and the weight ratio of the mung bean flour, Kelp Powder and celery powder is
2:1:1。
4. a kind of reducing blood pressure and blood fat grape purple rice instant noodles according to claim 1, it is characterised in that: described edible anti-
Rotten agent is mixed by sodium benzoate and sulfur dioxide, and the weight ratio of the sodium benzoate and sulfur dioxide is 3:1.
5. a kind of reducing blood pressure and blood fat grape purple rice instant noodles according to claim 1, it is characterised in that: the purple rice
The partial size of powder, grape fruit powder and flour is 70-100 microns.
6. a kind of reducing blood pressure and blood fat grape purple rice instant noodles according to claim 2, it is characterised in that: the olive
The partial size of oil, apple powder and garlic powder is 100-130 microns.
7. a kind of reducing blood pressure and blood fat grape purple rice instant noodles stated according to claim 3, it is characterised in that: the mung bean flour,
The partial size of Kelp Powder and celery powder is 100-130 microns.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103392971A (en) * | 2013-06-21 | 2013-11-20 | 马鞍山市黄池食品（集团）有限公司 | Flour special for high blood pressure group and its preparation method |
| CN106261256A (en) * | 2016-08-15 | 2017-01-04 | 宋兆苓 | A kind of health beverage with lowering blood pressure and blood fat effect and preparation method thereof |
| CN106386983A (en) * | 2016-11-28 | 2017-02-15 | 韦尚仁 | Low-fat biscuit for skin beautifying and production method thereof |
| CN108077748A (en) * | 2017-12-22 | 2018-05-29 | 安徽麦德发食品有限公司 | A kind of reducing blood pressure and blood fat grape purple rice instant noodles |
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2018
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103392971A (en) * | 2013-06-21 | 2013-11-20 | 马鞍山市黄池食品（集团）有限公司 | Flour special for high blood pressure group and its preparation method |
| CN106261256A (en) * | 2016-08-15 | 2017-01-04 | 宋兆苓 | A kind of health beverage with lowering blood pressure and blood fat effect and preparation method thereof |
| CN106386983A (en) * | 2016-11-28 | 2017-02-15 | 韦尚仁 | Low-fat biscuit for skin beautifying and production method thereof |
| CN108077748A (en) * | 2017-12-22 | 2018-05-29 | 安徽麦德发食品有限公司 | A kind of reducing blood pressure and blood fat grape purple rice instant noodles |
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