CN111543586A - Plateau lucid ganoderma-based nutritional fine dried noodles capable of reducing high blood pressure, high blood sugar and production process thereof - Google Patents
Plateau lucid ganoderma-based nutritional fine dried noodles capable of reducing high blood pressure, high blood sugar and production process thereof Download PDFInfo
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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
- 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
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- 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
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
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- 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
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- A23L19/115—Konjak; Konntaku
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- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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Abstract
The invention discloses nutritional fine dried noodles capable of reducing high blood pressure, high blood sugar and high blood fat based on plateau lucid ganoderma and a production process thereof, wherein buckwheat, wild kudzu roots, flaxseed, lily and other food materials are added in the noodle making process to be reasonably and scientifically matched, so that the noodles have better effects of reducing high blood pressure, high blood sugar and high blood fat and rich nutrition; various food materials in the formula are crushed into micro powder, so that the nutrition is easier to absorb, and the taste of the coarse grain noodles is improved; the active ingredient lentinan in the plateau lucid ganoderma added in the formula is preferably matched with the food materials of the formula, such as wild kudzu root, lily, linseed and the like for use, so that the effect and the nutritional value of reducing high blood pressure, high blood sugar and high blood sugar are achieved; the adopted composite pressed noodles improve the taste of the noodles.
Description
Technical Field
The invention relates to plateau ganoderma lucidum-based nutritional fine dried noodles capable of reducing high blood pressure, high blood sugar and a production process thereof.
Background
The fine dried noodles are convenient to eat and easy to store, are always well favored by people, are one of the essential wheaten foods for numerous wheaten food enthusiasts, are fine, white, smooth and tough, and are storable and easy to cook, are round, thin and wide and flat in variety, wherein the main varieties comprise common fine dried noodles, pattern fine dried noodles, manual fine dried noodles and the like, and at present, the fine dried noodles form a common development pattern of staple food type, flavor type, nutritional type, health care type and the like; at present, some fine dried noodles with nutritional and health-care functional components appear, but the nutrition and the efficacy are single. With the increasing population of people with hypertension, hyperlipidemia and hyperglycemia in the society, the food for reducing blood pressure, blood fat and blood sugar becomes healthy food pursued in daily diet and life of people; the food is characterized in that the buckwheat, the cassia seeds, the lucid ganoderma, the dendrobium, the kudzu roots, the flaxseeds, the mung beans, the Chinese yams and other natural food materials are matched with lentinan active ingredients in plateau lucid ganoderma, so that the food has the food therapy effects of preventing three highs, reducing three highs and nourishing and protecting health for three highs and more common people, the food is separately applied to the field of foods, the single application effect is small, the nutrition is not balanced and comprehensive enough, and the comprehensive matching is not applied to the field of fine dried noodles until now.
Disclosure of Invention
Aiming at the defects of the prior art, the invention solves the problems that: provides nutritional fine dried noodles capable of preventing and reducing high blood pressure, high blood sugar and high blood fat based on plateau lucid ganoderma and having the functions of nutrition and health care and a production process thereof.
In order to solve the problems, the technical scheme adopted by the invention is as follows:
a nutritional fine dried noodle for reducing high blood pressure, high blood sugar and high blood sugar based on plateau lucid ganoderma comprises the following components in parts by weight: 120 parts of flour, 80 parts of buckwheat flour, 10 parts of oat, 2-5 parts of wild radix puerariae powder, 2-5 parts of lily powder, 2-3 parts of flaxseed powder, 2-3 parts of semen cassiae powder, one part of black bean, soybean and mung bean powder, one part of yam powder, one part of lotus seed powder, one part of konjac powder, mulberry powder, dark plum powder and wild jujube powder, one part of dendrobe powder, 5-10 parts of plateau lucid ganoderma and 0.5-1.5 parts of edible salt.
Further comprises the following components in parts by weight: 120 parts of flour, 80 parts of buckwheat flour, 10 parts of oat flour, 5 parts of plateau lucid ganoderma powder, 5 parts of wild radix puerariae powder, 5 parts of lily powder, 3 parts of flaxseed powder, 3 parts of semen cassiae, one part of each of black beans, soybeans and mung bean powder, one part of yam powder, one part of lotus seed powder, one part of each of konjac powder, mulberry powder, dark plum powder and wild jujube powder, one part of dendrobe and one part of edible salt.
A production process of nutritional fine dried noodles capable of reducing high blood pressure, high blood sugar and high blood sugar based on plateau lucid ganoderma comprises the following steps:
s1, preparing micro powder: selecting high-quality materials, cleaning and drying selected oat, wild radix Puerariae, Bulbus Lilii, semen Lini, semen Cassiae, semen Sojae Atricolor, semen glycines, semen Phaseoli Radiati, rhizoma Dioscoreae, semen Nelumbinis, rhizoma Amorphophalli, Mori fructus, mume fructus, Ziziphi Spinosae, herba Dendrobii, and plateau Ganoderma, cutting into strips, and pulverizing with superfine pulverizer to obtain micropowder;
s2, dough mixing: mixing the prepared micropowder with flour, buckwheat flour and edible salt at a certain proportion, and adding water; the water addition amount is 30 to 50 percent of the total mass of each component, and the components are fully stirred and then are subjected to combined type pressing and dough kneading;
s3, standing the well-mixed dough, preserving heat, curing, rolling the cured dough into a noodle belt through a noodle press, and cutting the pressed noodle belt into noodles through the noodle press;
s4, drying and packaging: hanging and airing the noodles, and cutting the dried noodles into required lengths; and (4) metering according to the weight of the product, and packaging to obtain the finished product of the dried noodles.
Further, in the step S1, the average particle size of each component is less than 30 μm.
Further, in the step S2, water is added, the stirring time is 5-10 min, the dough kneading time is 10-15 min, and the dough kneading temperature is 20-30 ℃.
Further, in the step S3, standing, preserving heat and curing the well-mixed dough for 20-30 min; and cutting the pressed noodle strip into noodles with the thickness of 1-4 mm by using a noodle press.
Further, in the step S4, the noodles are hung and dried until the moisture content is less than 14%.
The invention has the advantages of
Buckwheat, wild kudzu root, linseed, lily and other food materials are added in the noodle making process to be reasonably and scientifically matched, so that the noodle has better effects of reducing high blood pressure, high blood sugar and high blood fat and rich nutrition; various food materials in the formula are crushed into micro powder, so that the nutrition is easier to absorb, and the taste of the coarse grain noodles is improved; the active ingredient lentinan in the plateau lucid ganoderma added in the formula is preferably matched with the food materials of the formula, such as wild kudzu root, lily, linseed and the like for use, so that the effect and the nutritional value of reducing high blood pressure, high blood sugar and high blood sugar are achieved; the adopted composite pressed noodles improve the taste of the noodles.
Detailed Description
The present invention will be described in further detail below.
Example 1
A nutritional fine dried noodle for reducing high blood pressure, high blood sugar and high blood sugar based on plateau lucid ganoderma comprises the following components in parts by weight: 120 parts of flour, 80 parts of buckwheat flour, 10 parts of oat, 2 parts of wild radix puerariae powder, 2 parts of lily powder, 2 parts of flaxseed powder, 2 parts of semen cassiae powder, one part of black beans, one part of soybean and mung bean powder, one part of yam powder, one part of lotus seed powder, one part of konjac powder, mulberry powder, dark plum powder and wild jujube powder, one part of dendrobium powder, 8 parts of plateau ganoderma lucidum and 0.5 part of edible salt.
A production process of nutritional fine dried noodles capable of reducing high blood pressure, high blood sugar and high blood sugar based on plateau lucid ganoderma comprises the following steps:
s1, preparing micro powder: selecting high-quality materials, cleaning and drying selected oat, wild radix Puerariae, Bulbus Lilii, semen Lini, semen Cassiae, semen Sojae Atricolor, semen glycines, semen Phaseoli Radiati, rhizoma Dioscoreae, semen Nelumbinis, rhizoma Amorphophalli, Mori fructus, mume fructus, Ziziphi Spinosae, herba Dendrobii, and plateau Ganoderma, cutting into strips, and pulverizing with superfine pulverizer to obtain micropowder; the average particle size of each component is less than 30 μm.
S2, dough mixing: mixing the prepared micropowder with flour, buckwheat flour and edible salt at a certain proportion, and adding water; adding water in an amount of 30% of the total mass of the components, and performing combined pressing and dough kneading after fully stirring; adding water, stirring for 5min, kneading for 10min, and kneading at 20 deg.C.
S3, standing the well-mixed dough, preserving heat, curing, rolling the cured dough into a noodle belt through a noodle press, and cutting the pressed noodle belt into noodles through the noodle press; standing, preserving heat and curing the well-mixed dough for 20 min; the obtained noodle strip was cut into noodles having a thickness of 1mm by a noodle press.
S4, drying and packaging: hanging and airing the noodles until the moisture content is lower than 14%, and cutting the dried noodles into required lengths; and (4) metering according to the weight of the product, and packaging to obtain the finished product of the dried noodles.
Example 2
A nutritional fine dried noodle for reducing high blood pressure, high blood sugar and high blood sugar based on plateau lucid ganoderma comprises the following components in parts by weight: 120 parts of flour, 80 parts of buckwheat flour, 10 parts of oat flour, 5 parts of plateau lucid ganoderma powder, 5 parts of wild radix puerariae powder, 5 parts of lily powder, 3 parts of flaxseed powder, 3 parts of semen cassiae, one part of each of black beans, soybeans and mung bean powder, one part of yam powder, one part of lotus seed powder, one part of each of konjac powder, mulberry powder, dark plum powder and wild jujube powder, one part of dendrobe and one part of edible salt.
A production process of nutritional fine dried noodles capable of reducing high blood pressure, high blood sugar and high blood sugar based on plateau lucid ganoderma comprises the following steps:
s1, preparing micro powder: selecting high-quality materials, cleaning and drying selected oat, wild radix Puerariae, Bulbus Lilii, semen Lini, semen Cassiae, semen Sojae Atricolor, semen glycines, semen Phaseoli Radiati, rhizoma Dioscoreae, semen Nelumbinis, rhizoma Amorphophalli, Mori fructus, mume fructus, Ziziphi Spinosae, herba Dendrobii, and plateau Ganoderma, cutting into strips, and pulverizing with superfine pulverizer to obtain micropowder; the average particle size of each component is less than 30 μm.
S2, dough mixing: mixing the prepared micropowder with flour, buckwheat flour and edible salt at a certain proportion, and adding water; adding water in an amount of 40% of the total mass of the components, and performing combined pressing and dough kneading after fully stirring; adding water, stirring for 8min, kneading for 12min, and kneading at 25 deg.C.
S3, standing the well-mixed dough, preserving heat, curing, rolling the cured dough into a noodle belt through a noodle press, and cutting the pressed noodle belt into noodles through the noodle press; standing, preserving heat and curing the well-mixed dough for 25 min; the obtained noodle strip was cut into noodles of 3mm thickness by a noodle press.
S4, drying and packaging: hanging and airing the noodles until the moisture content is lower than 14%, and cutting the dried noodles into required lengths; and (4) metering according to the weight of the product, and packaging to obtain the finished product of the dried noodles.
Example 3
A nutritional fine dried noodle for reducing high blood pressure, high blood sugar and high blood sugar based on plateau lucid ganoderma comprises the following components in parts by weight: 120 parts of flour, 80 parts of buckwheat flour, 10 parts of oat, 3 parts of wild radix puerariae powder, 3 parts of lily powder, 2 parts of flaxseed powder, 3 parts of semen cassiae, one part of each of black beans, soybeans and mung bean powder, one part of yam powder, one part of lotus seed powder, one part of konjac powder, mulberry powder, dark plum powder and wild jujube powder, one part of dendrobium powder, 10 parts of plateau ganoderma lucidum and 1.5 parts of edible salt.
A production process of nutritional fine dried noodles capable of reducing high blood pressure, high blood sugar and high blood sugar based on plateau lucid ganoderma comprises the following steps:
s1, preparing micro powder: selecting high-quality materials, cleaning and drying selected oat, wild radix Puerariae, Bulbus Lilii, semen Lini, semen Cassiae, semen Sojae Atricolor, semen glycines, semen Phaseoli Radiati, rhizoma Dioscoreae, semen Nelumbinis, rhizoma Amorphophalli, Mori fructus, mume fructus, Ziziphi Spinosae, herba Dendrobii, and plateau Ganoderma, cutting into strips, and pulverizing with superfine pulverizer to obtain micropowder; the average particle size of each component is less than 30 μm.
S2, dough mixing: mixing the prepared micropowder with flour, buckwheat flour and edible salt at a certain proportion, and adding water; the water addition amount is 50 percent of the total mass of all the components, and the components are fully stirred and then are subjected to combined pressing and dough kneading; adding water, stirring for 10min, kneading for 15min, and kneading at 30 deg.C.
S3, standing the well-mixed dough, preserving heat, curing, rolling the cured dough into a noodle belt through a noodle press, and cutting the pressed noodle belt into noodles through the noodle press; standing, preserving heat and curing the well-mixed dough for 30 min; the obtained noodle strip was cut into noodles having a thickness of 4mm by a noodle press.
S4, drying and packaging: hanging and airing the noodles until the moisture content is lower than 14%, and cutting the dried noodles into required lengths; and (4) metering according to the weight of the product, and packaging to obtain the finished product of the dried noodles.
In order to verify the efficacy of the functional noodles in reducing three highs, the nutritional noodles prepared according to the method of example 2 were subjected to an animal experiment study.
1. The hypoglycemic effect: a15-day gavage experiment is carried out on a hyperglycemia model rat, the gavage experiment is carried out once in the morning and at night every day, and the weight of each noodle is as follows: 50g/Kg, 75g/Kg, 100 g/Kg. The fasting blood glucose detection result is shown in table 1, and the experimental result shows that the blood glucose reducing effect is better and obvious in the high, medium and low dose groups from the 5 th day after the functional food is taken, the blood glucose concentration is reduced to 6.7, 7.3 and 7.9mmol/L from the initial 11.5, 11.8 and 12.1mmol/L after the functional noodles are eaten for 15 days, and the blood glucose reducing effect is close to the 6.6mmol/L of the treatment group, so that the fine dried noodles have the better blood glucose reducing effect. The blood glucose levels of normal rats in the high dose group did not change significantly.
TABLE 1 Effect of functional dried noodles on fasting plasma glucose of tested rats: (
±S，mmol/L）
| Group of | 0d | 3d | 6d | 9d | 12d | 15d |
| Normal rat blank control group | 5.4±0.5 | 5.5±0.5 | 5.6±0.5 | 5.0±0.5 | 4.9±0.5 | 4.8±0.5 |
| High dose group of normal rats | 5.3±0.9 | 5.1±1.0 | 4.9±1.1 | 5.0±0.9 | 4.6±0.5 | 4.8±0.8 |
| Model control group | 16.5±4.0 | 15.9±3.9 | 15.7±4.2 | 15.3±3.7 | 15.0±3.5 | 15.1±4.1 |
| Low dose group | 12.1±0.8 | 10.2±0.7 | 9.3±0.8 | 8.8±0.9 | 8.2±0.8 | 7.9±0.7 |
| Middle dose group | 11.9±1.0 | 10.0±0.8 | 9.1±0.7 | 8.1±0.9 | 7.8±0.9 | 7.3±0.9 |
| High dose group | 11.8±0.9 | 9.3±1.0 | 8.2±0.8 | 7.7±1.0 | 7.3±0.7 | 6.7±0.7 |
| Treatment group | 12.3±0.8 | 9.4±0.9 | 8.1±1.0 | 7.5±0.8 | 7.2±0.9 | 6.6±0.7 |
2. The function of reducing blood fat: a15-day gavage experiment is carried out on a rat with a high blood fat model, and the implementation method and the dosage are consistent with those of the high blood sugar model. The results of the serum triglyceride detection are shown in table 2, and the experimental results show that the blood fat reducing effect is enhanced in the high, medium and low dose groups from the 7 th day after the functional food is taken, the blood fat reducing effect is enhanced along with the prolonging of the taking time, the blood fat concentration is reduced to 1.22, 1.46 and 1.65mmol/L after the functional noodle is eaten for 15 days from the initial 1.83, 1.86 and 1.84mmol/L, and the blood fat reducing effect is slightly lower than that of the treatment group 1.05mmol/L, which indicates that the blood fat reducing effect of the noodle can be obviously reduced. Normal rat triglyceride levels in the high dose group did not change significantly.
TABLE 2 functional pairs of dried noodlesInfluence of fasting Triglycerides in the test rats (
±S，mmol/L）
| Group of | 0d | 3d | 6d | 9d | 12d | 15d |
| Normal rat blank control group | 0.84±0.33 | 0.82±0.31 | 0.82±0.36 | 0.84±0.21 | 0.84±0.11 | 0.85±0.25 |
| High dose group of normal rats | 0.83±0.38 | 0.84±0.25 | 0.81±0.33 | 0.80±0.38 | 0.78±0.39 | 0.79±0.15 |
| Model control group | 1.83±0.34 | 1.86±0.36 | 1.84±0.41 | 1.85±0.18 | 1.82±0.15 | 1.86±0.26 |
| Low dose group | 1.82±0.25 | 1.79±0.34 | 1.76±0.46 | 1.74±0.17 | 1.71±0.34 | 1.65±0.29 |
| Middle dose group | 1.80±0.39 | 1.77±0.26 | 1.74±0.34 | 1.67±0.34 | 1.58±0.34 | 1.46±0.17 |
| High dose group | 1.78±0.24 | 1.75±0.39 | 1.71±0.16 | 1.53±0.43 | 1.32±0.36 | 1.22±0.38 |
| Treatment group | 1.82±0.34 | 1.62±0.17 | 1.43±0.39 | 1.21±0.25 | 1.14±0.19 | 1.05±0.16 |
3. The function of reducing blood pressure: the tested model rat is subjected to a 15-day gavage experiment, and the implementation method and the dosage are consistent with those of a hyperglycemia model. The results of testing the systolic blood pressure of the tested rats by using a rat tail artery pulse pressure measurement method are shown in table 3, and the experimental results show that the systolic blood pressure of the high, medium and low dose groups has the function of reducing blood pressure from the 7 th day after the functional food is taken, the effect of reducing the blood pressure is enhanced along with the prolonging of the taking time, the systolic blood pressure is reduced to 138 mmHg, 125 mmHg and 119mmHg after the functional noodles are eaten for 15 days from the initial 162 mmHg, and the effect of reducing the blood pressure is similar to that of the 116mmHg of the treatment group, which indicates that the dried noodles can obviously reduce the blood pressure. The level of systolic blood pressure in normal rats in the high dose group did not change significantly.
TABLE 3 Effect of functional dried noodles on fasting systolic blood pressure of tested rats: (
±S，mmHg）
| Group of | 0d | 3d | 6d | 9d | 12d | 15d |
| Normal rat blank control group | 116±3.24 | 115±4.28 | 117±5.12 | 118±3.28 | 116±5.25 | 119±6.23 |
| High dose group of normal rats | 113±3.17 | 115±4.37 | 116±2.46 | 112±3.68 | 113±6.26 | 115±3.29 |
| Model control group | 167±3.29 | 166±2.16 | 164±2.57 | 163±3.28 | 162±6.25 | 165±5.25 |
| Low dose group | 165±3.56 | 163±2.46 | 160±3.26 | 156±5.33 | 148±6.27 | 138±6.23 |
| Middle dose group | 161±3.27 | 158±2.18 | 152±3.25 | 146±3.57 | 137±4.38 | 125±5.26 |
| High dose group | 158±5.29 | 154±5.29 | 148±5.29 | 137±5.29 | 128±5.29 | 119±5.29 |
| Treatment group | 158±3.67 | 150±2.58 | 138±3.39 | 125±6.12 | 120±3.29 | 118±1.87 |
According to the invention, buckwheat, wild kudzu root, flaxseed, lily and other food materials are added in the noodle making process for reasonable and scientific collocation, so that the noodle has better effects of reducing the three highs and rich nutrition, various food materials in the formula are crushed into micro powder, so that the nutrition is easier to absorb, the mouth feel of the coarse grain noodles is improved by using a composite noodle pressing technology, the active ingredient lentinan in plateau lucid ganoderma added in the optimized formula is matched with the wild kudzu root, lily, flaxseed and the like in the formula for use, and the effects and the nutritional value of reducing the three highs are greatly improved.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (7)
1. The nutritional fine dried noodles capable of reducing high blood pressure, high blood sugar and high blood sugar based on plateau lucid ganoderma are characterized by comprising the following components in parts by weight: 120 parts of flour, 80 parts of buckwheat flour, 10 parts of oat, 2-5 parts of wild radix puerariae powder, 2-5 parts of lily powder, 2-3 parts of flaxseed powder, 2-3 parts of semen cassiae powder, one part of black bean, soybean and mung bean powder, one part of yam powder, one part of lotus seed powder, one part of konjac powder, mulberry powder, dark plum powder and wild jujube powder, one part of dendrobe powder, 5-10 parts of plateau lucid ganoderma and 0.5-1.5 parts of edible salt.
2. The plateau ganoderma lucidum-based nutritional fine dried noodles for reducing high blood lipid, high blood sugar and high blood sugar as claimed in claim 1, is characterized by comprising the following components in parts by weight: 120 parts of flour, 80 parts of buckwheat flour, 10 parts of oat flour, 5 parts of plateau lucid ganoderma powder, 5 parts of wild radix puerariae powder, 5 parts of lily powder, 3 parts of flaxseed powder, 3 parts of semen cassiae, one part of each of black beans, soybeans and mung bean powder, one part of yam powder, one part of lotus seed powder, one part of each of konjac powder, mulberry powder, dark plum powder and wild jujube powder, one part of dendrobe and one part of edible salt.
3. The production process of the plateau ganoderma lucidum-based three-high nutrition fine dried noodles based on the plateau ganoderma lucidum as claimed in claim 1 or 2, is characterized by comprising the following steps:
s1, preparing micro powder: selecting high-quality materials, cleaning and drying selected oat, wild radix Puerariae, Bulbus Lilii, semen Lini, semen Cassiae, semen Sojae Atricolor, semen glycines, semen Phaseoli Radiati, rhizoma Dioscoreae, semen Nelumbinis, rhizoma Amorphophalli, Mori fructus, mume fructus, Ziziphi Spinosae, herba Dendrobii, and plateau Ganoderma, cutting into strips, and pulverizing with superfine pulverizer to obtain micropowder;
s2, dough mixing: mixing the prepared micropowder with flour, buckwheat flour and edible salt at a certain proportion, and adding water; the water addition amount is 30 to 50 percent of the total mass of each component, and the components are fully stirred and then are subjected to combined type pressing and dough kneading;
s3, standing the well-mixed dough, preserving heat, curing, rolling the cured dough into a noodle belt through a noodle press, and cutting the pressed noodle belt into noodles through the noodle press;
s4, drying and packaging: hanging and airing the noodles, and cutting the dried noodles into required lengths; and (4) metering according to the weight of the product, and packaging to obtain the finished product of the dried noodles.
4. The production process of plateau ganoderma lucidum-based nutritional fine dried noodles for reducing high blood lipid, high blood sugar and high blood sugar as claimed in claim 3, wherein in the step S1, the average particle size of each component is less than 30 μm.
5. The production process of plateau ganoderma lucidum-based nutritional fine dried noodles for reducing high blood pressure, high blood sugar and high blood sugar as claimed in claim 3, wherein the step S2 is performed by adding water and stirring for 5-10 min, kneading for 10-15 min and kneading at 20-30 ℃.
6. The production process of plateau ganoderma lucidum-based nutritional fine dried noodles for reducing high blood pressure, high blood sugar and high blood sugar as claimed in claim 3, wherein in the step S3, the well-mixed dough is kept stand, kept warm and cured for 20-30 min; and cutting the pressed noodle strip into noodles with the thickness of 1-4 mm by using a noodle press.
7. The production process of plateau ganoderma lucidum-based nutritional fine dried noodles for reducing high blood lipid, high blood sugar and high blood sugar as claimed in claim 3, wherein in the step S4, the noodles are hung and aired until the moisture content is lower than 14%.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669551A (en) * | 2012-05-04 | 2012-09-19 | 张暇 | Ganoderma noodles and manufacturing method thereof |
| CN103355592A (en) * | 2013-04-07 | 2013-10-23 | 安徽玉龙制面食品有限责任公司 | Health-care noodle |
| CN108208655A (en) * | 2018-01-24 | 2018-06-29 | 浙江中医药大学 | A kind of pure natural functional food with lower hyperlipidemia, hypertension, hyperglycemia and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669551A (en) * | 2012-05-04 | 2012-09-19 | 张暇 | Ganoderma noodles and manufacturing method thereof |
| CN103355592A (en) * | 2013-04-07 | 2013-10-23 | 安徽玉龙制面食品有限责任公司 | Health-care noodle |
| CN108208655A (en) * | 2018-01-24 | 2018-06-29 | 浙江中医药大学 | A kind of pure natural functional food with lower hyperlipidemia, hypertension, hyperglycemia and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114271435A (en) * | 2021-12-24 | 2022-04-05 | 张越今 | EGCG pure natural nutritional noodles with effect of reducing high blood pressure, high blood lipid and high blood sugar and production process thereof |
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