CN109549097A - A kind of health caring noodles with functions of reducing sugar and reducing fat - Google Patents
A kind of health caring noodles with functions of reducing sugar and reducing fat Download PDFInfo
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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
-
- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of health caring noodles with functions of reducing sugar and reducing fat, it contains hypoglycemic functional component, and the functional component is prepared from the following raw materials in parts by weight: 50-100 parts of mulberry leaf, 50-100 parts of Qingqian Willow leaf, 20-50 parts of dried orange peel, 20-50 parts of bitter buckwheat, 1-10 parts of cortex cinnamomi, 1-10 parts of Chinese yam, 1-10 parts of Jerusalem artichoke.The present invention does not give only the better hypoglycemic health-care efficacy of noodles according to dietary therapy of Chinese medicine pure science prescription, and product can substitute normal diet completely, meet the daily Nutrition intake demand of human body rich in various nutrients necessary to human body.
Description
Technical field
The invention belongs to field of food, are related to a kind of health caring noodles with functions of reducing sugar and reducing fat.
Background technique
With the continuous improvement of people's living standards, the disease incidence such as diabetes, hyperlipidemia, hypertension are higher and higher, these
Disease is mostly related with overnutrition, and controlling or reduce excessive Nutrients Absorption is a kind of important health care mode, therefore, low
Heat, eating for food and drink for high satiety gradually have been more and more widely used in the health care of the three high patients and prevention and control, wherein
Noodles and meal replacement powder are two kinds of most important product forms, they in addition to various nutriments necessary to capable of being provided for human body,
Also have the characteristics that high microsteping, low in calories, abdomen of easily satisfying simultaneously.
It is existing at present much to pass through the Chinese medicine that some dual-purpose of drug and food are added for food and drink food, diabetes, hyperlipidemia etc. are risen
To the effect of prevention and control and adjuvant treatment, however, these products lack the support on theory of traditional Chinese medical science basis mostly, be formulated it is unreasonable to
Cause health-care effect poor, in addition, due to lacking the basic research to functional component, existing generation food and drink food preparation process is still non-
Often fall behind, be unfavorable for the absorption of functional component and nutrient in vivo, while product coarse mouthfeel obtained, eats compliance
It is very poor, to limit the use in vast consumer groups.
Summary of the invention
It is a kind of with hypoglycemic health-care efficacy the purpose of the present invention is in view of the foregoing drawbacks, providing, and be easy to absorb, be full
Strong, the in good taste health caring noodles of abdomen sense.
Above-mentioned purpose is achieved through the following technical solutions:
A kind of health caring noodles with functions of reducing sugar and reducing fat, it contains hypoglycemic functional component, the functional component by
The raw material of following parts by weight is made:
50-100 parts of mulberry leaf, 50-100 parts of Qingqian Willow leaf, 20-50 parts of dried orange peel, 20-50 parts of bitter buckwheat, 1-10 parts of cortex cinnamomi, Chinese yam
1-10 parts, 1-10 parts of Jerusalem artichoke.
Preferably, the functional component is prepared from the following raw materials in parts by weight:
65 parts of mulberry leaf, 65 parts of Qingqian Willow leaf, 35 parts of dried orange peel, 35 parts of bitter buckwheat, 6 parts of cortex cinnamomi, 6 parts of Chinese yam, 5 parts of Jerusalem artichoke.
Preferably, the preparation method of the functional component is:
1) mulberry leaf, Qingqian Willow leaf, dried orange peel are mixed, by mixture weight, 2-10 times of water and the bee of 5-15% is added
The leavening of honey, the maltose of 1-5%, the salt of 0.5-3%, 1-5%, 25-40 DEG C fermentation 5-10 hours, filtering, by filtrate
Concentration, dry, pulverize, obtain ferment powder；
2) bitter buckwheat, cortex cinnamomi, Chinese yam, Jerusalem artichoke are ground into 10-50 mesh coarse powder, are subsequently placed in bulking machine and carry out at extruding
Reason, control temperature of charge are 150-200 DEG C, and pressure is 2-5 times of standard atmospheric pressure, and the time is 10-30 minutes, then stop heating
And rapid pressure release, it is ground into 100-200 mesh again after taking out medicinal material, obtains swelling powder；
3) by ferment powder and swelling powder mix to get.
Preferably, the leavening is made of saccharomycete, lactic acid bacteria, cellulase and neutral proteinase, and weight ratio is
50-100:5-20:1-10:1-10.
It is further preferred that the saccharomycete, lactic acid bacteria, cellulase and neutral proteinase weight ratio be 80:10:5:
5。
Preferably, the preparation method of the health caring noodles is: by functional component and the flour of conventional amount used, dietary alkali, water
Mixing, then through and face, curing, tabletting, slitting, drying, noodles are made.
According to one embodiment of present invention, hypoglycemic health-care efficacy is best, texture and sensory evaluation highest scoring
A kind of health caring noodles, it is prepared as follows:
Step 1: the preparation of functional component
65 parts of mulberry leaf, 65 parts of Qingqian Willow leaf, 35 parts of dried orange peel, 35 parts of bitter buckwheat, 6 parts of cortex cinnamomi, 6 parts of Chinese yam, 5 parts of Jerusalem artichoke
1) by mulberry leaf, Qingqian Willow leaf, dried orange peel mix, press mixture weight, addition 6 times of water and 8.5% honey,
2.5% maltose, 2% salt, 3% leavening, 35 DEG C ferment 6 hours, and filtrate is concentrated, dry, pulverize by filtering,
Ferment powder is obtained,
The leavening is made of saccharomycete, lactic acid bacteria, cellulase and neutral proteinase, and weight ratio is 80:10:5:
5；
2) bitter buckwheat, cortex cinnamomi, Chinese yam, Jerusalem artichoke are ground into 30 mesh coarse powder, are subsequently placed in bulking machine and carry out expanding treatment, controlled
Temperature of charge processed is 180 DEG C, and pressure is 3 times of standard atmospheric pressures, and the time is 15 minutes, then stops heating and rapid pressure release, takes
It is ground into 150 mesh after medicinal material again out, obtains swelling powder；
3) by ferment powder and swelling powder mix to get；
Step 2: the preparation of noodles
Take 10 parts by weight of flour, 0.3 parts by weight of functional component, mixed with the dietary alkali of conventional amount used, water, then through and
Face, curing, tabletting, slitting, drying, are made noodles.
Diabetes current clinical medicine is studies have shown that amino acid rich in, cellulose, vitamin, mineral in mulberry leaf
Matter and several physiological active substances have the various health care functions such as hypoglycemic, lowering blood pressure and blood fat, anti-aging.To glycosuria
Disease, hypertension, hyperlipemic patients have auxiliary therapeutic action.
Qingqian Willow leaf also known as money tree, numb willow, green money Lee etc., are the distinctive natural health care resources in China, it has
Many nutritional ingredients, can be processed into tea, and boiled water brews on behalf of the tea, have good health-care efficacy, can hypoglycemic, lipid-loweringing, decompression,
Improve immunity etc..
Dried orange peel is the dry mature skin of orange, is a kind of common invigorating the spleen promoting the circulation of qi Chinese medicine, have anti-oxidant, anti-inflammatory,
Enhance capillary toughness, maintain the multiple efficacies such as blood vessel normal osmotic pressure, reducing blood lipid, protection angiocarpy.
Bitter buckwheat is known as " kings of five cereals ", and three drops food (blood pressure lowering, hypoglycemic, reducing blood lipid), it possesses nutrition abundant
Composition, and medicinal characteristic is good, there is various nutrient elements necessary to human body, and bitter buckwheat is often made into tea-drinking after frying, daily to drink
There is auxiliary therapeutic action with to the three high patients.
Cortex cinnamomi is called cassia bark, is the dry bark of lauraceae plant cortex cinnamomi Cinnamomum cassia Presl.Its frequent quilt
For condiment, fragrance can be increased except raw meat.In addition to edible value, cortex cinnamomi also has antihypertensive effect, for hearts such as prevention coronary heart disease
Cranial vascular disease has good booster action, has improvement result for the function of insulin, can help to transport glucose, into
And reduce blood sugar level.
Chinese yam and Jerusalem artichoke are also all common integration of drinking and medicinal herbs Chinese medicines, have the various health care functions such as hypoglycemic decompression.
The beneficial effects of the present invention are:
The present invention does not give only the better hypoglycemic health-care efficacy of noodles according to dietary therapy of Chinese medicine pure science prescription,
And product can substitute normal diet completely, meet the daily nutrient of human body rich in various nutrients necessary to human body
Intake demand.It is after the three high patients test-meal it was found that continuous edible one month of the invention, blood glucose, blood lipid and the body of patient
Weight is all decreased obviously, and the range of decrease mitigates very much, and rebound phenomena will not occur after deactivating three months, and existing most absolutely
Number health food is easy to cause blood glucose, blood lipid rebound after deactivating.
Preparation process provided by the invention uses the special process different from most of health caring noodles, not only further mentions
The high health-care efficacy of noodles, and noodles more preferably texture and organoleptic quality are imparted, make consumer more so as to improve taste bud
It is happy to enjoy.
Firstly, the present invention uses comprehensive zymotechnique to mulberry leaf, Qingqian Willow leaf, dried orange peel, purpose mainly passes through fermentation
Promote the digestion and absorption of nutriment；Followed by order to macromolecular fiber, protein are hydrolyzed into the higher amino of nutritive value
Acid, glucose, while the extraction and dissolution of other active constituents such as flavones, saponin component can also be promoted；It is finally in order to rich
The flavor and taste of rich noodles.
Secondly, the present invention to bitter buckwheat, cortex cinnamomi, Chinese yam, Jerusalem artichoke using bulking process, it can not only make the egg in medicinal material
Leucismus, starch are thoroughly cured, thus easy to digest and absorption, while the tissue inside medicinal material can also be changed after expanding treatment
Structure makes it become porous and loose, can absorb under one's belt more moisture after consumption and expand, to have preferably full
Abdomen sense is more advantageous to and plays hypoglycemic effect, and in addition extruding also helps the flavor taste for improving raw material, makes noodles obtained
With the special aroma for baking and banking up with earth food.
Specific embodiment
Embodiment 1
A kind of health caring noodles with functions of reducing sugar and reducing fat, the preparation method is as follows:
Step 1: the preparation of hypoglycemic functional component
Mulberry leaf 6.5Kg, Qingqian Willow leaf 6.5Kg, dried orange peel 3.5Kg, bitter buckwheat 3.5Kg, cortex cinnamomi 0.6Kg, Chinese yam 0.6Kg, Jerusalem artichoke
0.5Kg
1) by mulberry leaf, Qingqian Willow leaf, dried orange peel mix, press mixture weight, addition 6 times of water and 8.5% honey,
2.5% maltose, 2% salt, 3% leavening, 35 DEG C ferment 6 hours, and filtrate is concentrated, dry, pulverize by filtering,
Obtain ferment powder；
The leavening is made of saccharomycete, lactic acid bacteria, cellulase and neutral proteinase, and weight ratio is 80:10:5:
5。
2) bitter buckwheat, cortex cinnamomi, Chinese yam, Jerusalem artichoke are ground into 30 mesh coarse powder, are subsequently placed in bulking machine and carry out expanding treatment, controlled
Temperature of charge processed is 180 DEG C, and pressure is 3 times of standard atmospheric pressures, and the time is 15 minutes, then stops heating and rapid pressure release, takes
It is ground into 150 mesh after medicinal material again out, obtains swelling powder；
3) ferment powder and swelling powder are mixed to get hypoglycemic functional component.
Step 2: the preparation of noodles
Flour 10Kg, hypoglycemic functional component 0.3Kg, dietary alkali 0.03Kg are taken, is uniformly mixed in dough mixing machine, then
Suitable quantity of water is added and wheat flour obtains dough, tabletting, slitting, drying are after curing 30min to get noodles.
It comments taste teacher to taste through 10 professions, is light green after noodles are cooked, uniform color, elasticity is good, chews flexible, tool
There is light faint scent, mouthfeel omits sweet tea, and not bitter, slightly sour, comprehensive score is 97 points (full marks 100).
Embodiment 2
Step 1: the preparation of hypoglycemic functional component
Mulberry leaf 8.5Kg, Qingqian Willow leaf 5Kg, dried orange peel 3Kg, bitter buckwheat 3Kg, cortex cinnamomi 0.5Kg, Chinese yam 0.5Kg, Jerusalem artichoke 0.5Kg.
1) mulberry leaf, Qingqian Willow leaf, dried orange peel are mixed, by mixture weight, 3 times of water and 6% honey, 2% is added
Maltose, 3% salt, 2.5% leavening, 27 DEG C ferment 8 hours, filtering, filtrate is concentrated, dry, pulverize, ferment is obtained
Plain powder；
The leavening is made of saccharomycete, lactic acid bacteria, cellulase and neutral proteinase, and weight ratio is 60:20:
10:10.
2) bitter buckwheat, cortex cinnamomi, Chinese yam, Jerusalem artichoke are ground into 50 mesh coarse powder, are subsequently placed in bulking machine and carry out expanding treatment, controlled
Temperature of charge processed is 200 DEG C, and pressure is 4 times of standard atmospheric pressures, and the time is 10 minutes, then stops heating and rapid pressure release, takes
It is ground into 100 mesh after medicinal material again out, obtains swelling powder；
3) ferment powder and swelling powder are mixed to get hypoglycemic functional component.
Step 2: the preparation method of noodles is same as Example 1.
It comments taste teacher to taste through 10 professions, is light green after noodles are cooked, uniform color, elasticity is good, chews flexible, tool
There is light faint scent, mouthfeel omits sweet tea, and not bitter, slightly sour, comprehensive score is 92 points.
Embodiment 3
Step 1: the preparation of hypoglycemic functional component
Mulberry leaf 6Kg, Qingqian Willow leaf 9Kg, dried orange peel 2Kg, bitter buckwheat 2Kg, cortex cinnamomi 1Kg, Chinese yam 1Kg, Jerusalem artichoke 0.2Kg
1) mulberry leaf, Qingqian Willow leaf, dried orange peel are mixed, by mixture weight, 9 times of water and 12% honey, 4% is added
Maltose, 1% salt, 5% leavening, 37 DEG C ferment 5 hours, filtering, filtrate is concentrated, dry, pulverize, ferment is obtained
Powder；
The leavening is made of saccharomycete, lactic acid bacteria, cellulase and neutral proteinase, and weight ratio is 90:5:
2.5:2.5.
2) bitter buckwheat, cortex cinnamomi, Chinese yam, Jerusalem artichoke are ground into 10 mesh coarse powder, are subsequently placed in bulking machine and carry out expanding treatment, controlled
Temperature of charge processed is 160 DEG C, and pressure is 2.5 times of standard atmospheric pressures, and the time is 30 minutes, then stops heating and rapid pressure release,
It is ground into 200 mesh again after taking out medicinal material, obtains swelling powder；
3) ferment powder and swelling powder are mixed to get hypoglycemic functional component.
Step 2: the preparation method of noodles is same as Example 1.
It comments taste teacher to taste through 10 professions, is light green after noodles are cooked, uniform color, elasticity is good, chews flexible, tool
There is light faint scent, mouthfeel omits sweet tea, and not bitter, slightly sour, comprehensive score is 86 points.
Embodiment 4
Step 1: the preparation of hypoglycemic functional component
Mulberry leaf 5.5Kg, Qingqian Willow leaf 5.5Kg, dried orange peel 4.5Kg, bitter buckwheat 5Kg, cortex cinnamomi 0.8Kg, Chinese yam 0.4Kg, Jerusalem artichoke
0.1Kg。
1) mulberry leaf, Qingqian Willow leaf, dried orange peel are mixed, by mixture weight, 5 times of water and 5% honey, 5% is added
Maltose, 2% salt, 1% leavening, 40 DEG C ferment 10 hours, filtering, filtrate is concentrated, dry, pulverize, ferment is obtained
Plain powder；
The leavening is made of saccharomycete, lactic acid bacteria, cellulase and neutral proteinase, and weight ratio is 70:15:
10:5.
2) bitter buckwheat, cortex cinnamomi, Chinese yam, Jerusalem artichoke are ground into 20 mesh coarse powder, are subsequently placed in bulking machine and carry out expanding treatment, controlled
Temperature of charge processed is 150 DEG C, and pressure is 5 times of standard atmospheric pressures, and the time is 20 minutes, then stops heating and rapid pressure release, takes
It is ground into 180 mesh after medicinal material again out, obtains swelling powder；
3) ferment powder and swelling powder are mixed to get hypoglycemic functional component.
Step 2: the preparation method of noodles is same as Example 1.
It comments taste teacher to taste through 10 professions, is light green after noodles are cooked, uniform color, elasticity is good, chews flexible, tool
There is light faint scent, mouthfeel omits sweet tea, and not bitter, slightly sour, comprehensive score is 90 points.
Claims (6)
1. a kind of health caring noodles with functions of reducing sugar and reducing fat, it is characterised in that containing hypoglycemic functional component, described effect
Ingredient is prepared from the following raw materials in parts by weight:
50-100 parts of mulberry leaf, 50-100 parts of Qingqian Willow leaf, 20-50 parts of dried orange peel, 20-50 parts of bitter buckwheat, 1-10 parts of cortex cinnamomi, Chinese yam 1-10
Part, 1-10 parts of Jerusalem artichoke.
2. as described in claim 1 with the health caring noodles of functions of reducing sugar and reducing fat, it is characterised in that the functional component is by following
The raw material of weight proportion is made:
65 parts of mulberry leaf, 65 parts of Qingqian Willow leaf, 35 parts of dried orange peel, 35 parts of bitter buckwheat, 6 parts of cortex cinnamomi, 6 parts of Chinese yam, 5 parts of Jerusalem artichoke.
3. as claimed in claim 1 or 2 with the health caring noodles of functions of reducing sugar and reducing fat, it is characterised in that: the functional component
Preparation method is:
1) mulberry leaf, Qingqian Willow leaf, dried orange peel are mixed, by mixture weight, 2-10 times of water and honey, the 1- of 5-15% is added
5% maltose, the salt of 0.5-3%, 1-5% leavening, 25-40 DEG C fermentation 5-10 hours, filtrate is concentrated for filtering,
It dry, pulverize, obtain ferment powder；
2) bitter buckwheat, cortex cinnamomi, Chinese yam, Jerusalem artichoke are ground into 10-50 mesh coarse powder, are subsequently placed in bulking machine and carry out expanding treatment, controlled
Temperature of charge processed be 150-200 DEG C, pressure be 2-5 times of standard atmospheric pressure, the time be 10-30 minute, then stop heat and it is fast
Fast pressure release is ground into 100-200 mesh after taking out medicinal material again, obtains swelling powder；
3) by ferment powder and swelling powder mix to get.
4. as claimed in claim 3 with the health caring noodles of functions of reducing sugar and reducing fat, it is characterised in that: the leavening is by yeast
Bacterium, lactic acid bacteria, cellulase and neutral proteinase composition, weight ratio is 50-100:5-20:1-10:1-10.
5. as claimed in claim 4 with functions of reducing sugar and reducing fat health caring noodles, it is characterised in that: the saccharomycete, lactic acid bacteria,
The weight ratio of cellulase and neutral proteinase is 80:10:5:5.
6. as claimed in claim 1 or 2 with the health caring noodles of functions of reducing sugar and reducing fat, it is characterised in that the system of the health caring noodles
Preparation Method is: functional component is mixed with the flour of conventional amount used, dietary alkali, water, then through and face, curing, tabletting, slitting,
It is dry, noodles are made.
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Cited By (5)
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| CN110037244A (en) * | 2019-05-29 | 2019-07-23 | 黄淜飞 | A kind of noodles and preparation method thereof with clearing away the lungheat and moisturizing function |
| CN110122770A (en) * | 2019-06-20 | 2019-08-16 | 高阳 | Health preserving tea face and preparation method thereof |
| CN110150559A (en) * | 2019-06-18 | 2019-08-23 | 昆明满天红生物科技有限公司 | It is a kind of to utilize wheaten food made of red pears ferment |
| CN113598308A (en) * | 2021-07-09 | 2021-11-05 | 青岛海军食品与营养创新研究院(青岛特种食品研究院) | Preparation method of jerusalem artichoke noodles with nutrition and health promotion functions |
| CN114868874A (en) * | 2022-05-18 | 2022-08-09 | 贵州善刚食品有限公司 | Preparation method of mulberry leaf noodles |
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