CN112314859A - Health-preserving noodles - Google Patents
Health-preserving noodles Download PDFInfo
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- CN112314859A CN112314859A CN202011296488.9A CN202011296488A CN112314859A CN 112314859 A CN112314859 A CN 112314859A CN 202011296488 A CN202011296488 A CN 202011296488A CN 112314859 A CN112314859 A CN 112314859A
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- portions
- parts
- health
- noodles
- medlar
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 20
- 240000000249 Morus alba Species 0.000 claims abstract description 17
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 17
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 8
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 8
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 8
- 244000182216 Mimusops elengi Species 0.000 claims abstract description 8
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 8
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 8
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 8
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 8
- 235000011477 liquorice Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 241000007126 Codonopsis pilosula Species 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 abstract description 2
- 238000000855 fermentation Methods 0.000 abstract description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- MUUDYSFWQUSAOO-UHFFFAOYSA-N cudraflavone C Chemical compound CC(C)=CCC=1C(=O)C2=C(O)C(CC=C(C)C)=C(O)C=C2OC=1C1=CC=C(O)C=C1O MUUDYSFWQUSAOO-UHFFFAOYSA-N 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- YCVPRTHEGLPYPB-VOTSOKGWSA-N trans-pinosylvin Chemical compound OC1=CC(O)=CC(\C=C\C=2C=CC=CC=2)=C1 YCVPRTHEGLPYPB-VOTSOKGWSA-N 0.000 description 2
- NKDFYOWSKOHCCO-YPVLXUMRSA-N 20-hydroxyecdysone Chemical compound C1[C@@H](O)[C@@H](O)C[C@]2(C)[C@@H](CC[C@@]3([C@@H]([C@@](C)(O)[C@H](O)CCC(C)(O)C)CC[C@]33O)C)C3=CC(=O)[C@@H]21 NKDFYOWSKOHCCO-YPVLXUMRSA-N 0.000 description 1
- HXWZQRICWSADMH-SEHXZECUSA-N 20-hydroxyecdysone Natural products CC(C)(C)CC[C@@H](O)[C@@](C)(O)[C@H]1CC[C@@]2(O)C3=CC(=O)[C@@H]4C[C@@H](O)[C@@H](O)C[C@]4(C)[C@H]3CC[C@]12C HXWZQRICWSADMH-SEHXZECUSA-N 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- DCEFCUHVANGEOE-UHFFFAOYSA-N Ecdysterone Natural products CC(CC(C)(C)O)C(O)C(C)(O)C1CCC2(O)C3=CC(=O)C4CC(O)C(O)CC4(C)C3CCC12C DCEFCUHVANGEOE-UHFFFAOYSA-N 0.000 description 1
- 208000000616 Hemoptysis Diseases 0.000 description 1
- OLHLJBVALXTBSQ-UHFFFAOYSA-N Lupulone Natural products CC(C)CC(=O)C1C(=O)C(CC=C(C)C)C(=O)C(CC=C(C)C)(CC=C(C)C)C1=O OLHLJBVALXTBSQ-UHFFFAOYSA-N 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- UWQYBLOHTQWSQD-UHFFFAOYSA-N Mulberrin Natural products CC(C)=CCC1=C(O)C=C(O)C(C(C=2CC=C(C)C)=O)=C1OC=2C1=CC=C(O)C=C1O UWQYBLOHTQWSQD-UHFFFAOYSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- WPVSVIXDXMNGGN-UHFFFAOYSA-N beta-bitter acid Natural products CC(C)CC(=O)C1=C(O)C(CC=C(C)C)(CC=C(C)C)C(=O)C(CC=C(C)C)=C1O WPVSVIXDXMNGGN-UHFFFAOYSA-N 0.000 description 1
- NKDFYOWSKOHCCO-UHFFFAOYSA-N beta-ecdysone Natural products C1C(O)C(O)CC2(C)C(CCC3(C(C(C)(O)C(O)CCC(C)(O)C)CCC33O)C)C3=CC(=O)C21 NKDFYOWSKOHCCO-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- LSDULPZJLTZEFD-UHFFFAOYSA-N lupulone Chemical compound CC(C)CC(=O)C1=C(O)C(CC=C(C)C)=C(O)C(CC=C(C)C)(CC=C(C)C)C1=O LSDULPZJLTZEFD-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003075 phytoestrogen Substances 0.000 description 1
- YCVPRTHEGLPYPB-UHFFFAOYSA-N pinosylvine Natural products OC1=CC(O)=CC(C=CC=2C=CC=CC=2)=C1 YCVPRTHEGLPYPB-UHFFFAOYSA-N 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 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
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses health-preserving noodles, which consist of the following raw materials in parts by weight: 400 portions of flour, 60 to 70 portions of mulberry leaf, 10 to 15 portions of red date, 5 to 10 portions of medlar, 5 to 10 portions of liquorice, 5 to 10 portions of spina date seed, 20 to 30 portions of kudzu root and 6 to 10 portions of radix codonopsitis. The mulberry leaf dried noodle provided by the invention is fresh in color, fragrant in taste and smooth in mouthfeel, and the effective components in the mulberry leaves can be comprehensively absorbed by intestinal tracts of a human body after fermentation.
Description
Technical Field
The invention relates to the technical field of noodles, and particularly relates to health-preserving noodles.
Background
Folium Mori, sweet and bitter in taste, cold in nature, contains a few amino acids such as ecdysterone, pinosylvin, lupulone, and trace amounts of rutin and mulberrin, vitamins, green folic acid, and fumaric acid, and also contains substances required by human body such as copper, zinc, and phytoestrogen; in addition, folium Mori also has effects of moistening lung and cooling blood, can be used for treating dryness-heat impairing lung, hemoptysis, etc., and has tonifying and antiaging effects. In recent years, the flower and color dried noodles sold in the market comprise spinach dried noodles, tomato dried noodles, egg dried noodles and the like, all aim at enhancing nutrition, and have insufficient health care effect. There are mulberry leaf fine dried noodles in the market, which are obtained by directly kneading mulberry leaf juice or mulberry leaf powder, are not beneficial to human bodies to absorb beneficial substances in the mulberry leaves, have low mulberry leaf utilization rate and cannot achieve the expected health care effect.
Disclosure of Invention
The invention aims to provide health-care noodles which are low in cost, good in taste and health-care.
The specific technical scheme of the invention is as follows: health-preserving noodles are composed of the following raw materials in parts by weight: 400 portions of flour, 60 to 70 portions of mulberry leaf, 10 to 15 portions of red date, 5 to 10 portions of medlar, 5 to 10 portions of liquorice, 5 to 10 portions of spina date seed, 20 to 30 portions of kudzu root and 6 to 10 portions of radix codonopsitis.
Preferably, the health-preserving noodles are prepared from the following raw materials in parts by weight: 450 parts of flour, 65 parts of mulberry leaves, 10 parts of red dates, 8 parts of medlar, 7 parts of liquorice, 6 parts of spina date seeds, 25 parts of kudzu roots and 10 parts of codonopsis pilosula.
The invention has the beneficial effects that: the mulberry leaf dried noodle provided by the invention is fresh in color, fragrant in taste and smooth in mouthfeel, and the effective components in the mulberry leaves can be comprehensively absorbed by intestinal tracts of a human body after fermentation.
Detailed Description
The present invention will be described in further detail with reference to examples.
Example 1
Health-preserving noodles are composed of the following raw materials in parts by weight: 400 portions of flour, 60 to 70 portions of mulberry leaf, 10 to 15 portions of red date, 5 to 10 portions of medlar, 5 to 10 portions of liquorice, 5 to 10 portions of spina date seed, 20 to 30 portions of kudzu root and 6 to 10 portions of radix codonopsitis.
Example 2
Health-preserving noodles are composed of the following raw materials in parts by weight: 450 parts of flour, 65 parts of mulberry leaves, 10 parts of red dates, 8 parts of medlar, 7 parts of liquorice, 6 parts of spina date seeds, 25 parts of kudzu roots and 10 parts of codonopsis pilosula.
Example 3
Health-preserving noodles are composed of the following raw materials in parts by weight: 500 parts of flour, 70 parts of mulberry leaves, 15 parts of red dates, 10 parts of medlar, 10 parts of liquorice, 10 parts of spina date seeds, 30 parts of kudzu roots and 10 parts of codonopsis pilosula.
Claims (2)
1. Health preserving noodles are characterized in that: the composition is characterized by comprising the following raw materials in parts by weight: 400 portions of flour, 60 to 70 portions of mulberry leaf, 10 to 15 portions of red date, 5 to 10 portions of medlar, 5 to 10 portions of liquorice, 5 to 10 portions of spina date seed, 20 to 30 portions of kudzu root and 6 to 10 portions of radix codonopsitis.
2. Health preserving noodles according to claim 1, characterized in that: the composition is characterized by comprising the following raw materials in parts by weight: 450 parts of flour, 65 parts of mulberry leaves, 10 parts of red dates, 8 parts of medlar, 7 parts of liquorice, 6 parts of spina date seeds, 25 parts of kudzu roots and 10 parts of codonopsis pilosula.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011296488.9A CN112314859A (en) | 2020-11-18 | 2020-11-18 | Health-preserving noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011296488.9A CN112314859A (en) | 2020-11-18 | 2020-11-18 | Health-preserving noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112314859A true CN112314859A (en) | 2021-02-05 |
Family
ID=74322577
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011296488.9A Withdrawn CN112314859A (en) | 2020-11-18 | 2020-11-18 | Health-preserving noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112314859A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114868874A (en) * | 2022-05-18 | 2022-08-09 | 贵州善刚食品有限公司 | Preparation method of mulberry leaf noodles |
-
2020
- 2020-11-18 CN CN202011296488.9A patent/CN112314859A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20210205 |