CN103621902A - Pumpkin noodle - Google Patents
Pumpkin noodle Download PDFInfo
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- CN103621902A CN103621902A CN201310637504.XA CN201310637504A CN103621902A CN 103621902 A CN103621902 A CN 103621902A CN 201310637504 A CN201310637504 A CN 201310637504A CN 103621902 A CN103621902 A CN 103621902A
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- 235000000832 Ayote Nutrition 0.000 title claims abstract description 48
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 48
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 48
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 48
- 235000012149 noodles Nutrition 0.000 title claims abstract description 30
- 240000001980 Cucurbita pepo Species 0.000 title description 37
- 239000000843 powder Substances 0.000 claims abstract description 53
- 235000013312 flour Nutrition 0.000 claims abstract description 36
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- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 12
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 12
- 244000197580 Poria cocos Species 0.000 claims abstract description 12
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000003513 alkali Substances 0.000 claims abstract description 10
- 235000005911 diet Nutrition 0.000 claims abstract description 10
- 230000000378 dietary effect Effects 0.000 claims abstract description 10
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- 244000036905 Benincasa cerifera Species 0.000 claims description 11
- 235000011274 Benincasa cerifera Nutrition 0.000 claims description 11
- 240000005250 Chrysanthemum indicum Species 0.000 claims description 10
- 235000018959 Chrysanthemum indicum Nutrition 0.000 claims description 10
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 10
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 10
- 240000006509 Gynostemma pentaphyllum Species 0.000 claims description 10
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 claims description 10
- 244000241838 Lycium barbarum Species 0.000 claims description 10
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 10
- 244000246386 Mentha pulegium Species 0.000 claims description 10
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 10
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 10
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- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 10
- 240000006365 Vitis vinifera Species 0.000 claims description 10
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 10
- 235000001050 hortel pimenta Nutrition 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
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- 241000206575 Chondrus crispus Species 0.000 claims description 9
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- 230000035764 nutrition Effects 0.000 abstract description 2
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- 240000001811 Dioscorea oppositifolia Species 0.000 abstract 2
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 abstract 2
- 229940087559 grape seed Drugs 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
- 240000001910 Momordica cochinchinensis Species 0.000 description 8
- 241000219112 Cucumis Species 0.000 description 5
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 5
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000008821 health effect Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 241000219122 Cucurbita Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009172 bursting Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 208000037902 enteropathy Diseases 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 208000028774 intestinal disease Diseases 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000001254 oxidized starch Substances 0.000 description 1
- 235000013808 oxidized starch Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
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- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L19/00—Products from fruits or vegetables; 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Noodles (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a pumpkin noodle which is prepared from the following raw materials in parts by weight: 25-40 parts of pumpkin powder, 100 parts of wheat flour, 10-18 parts of corn flour, 5-10 parts of grape seed powder, 1-5 parts of balsam pear powder, 2-8 parts of lotus root powder, 1-5 parts of Chinese yam powder, 8-15 parts of poria cocos powder, 7-15 parts of heat clearing traditional Chinese medicine juice, 3-12 parts of table salt, 0.5-5 parts of carrageenan, 0.1-0.8 part of dietary alkali and 35-50 parts of water. According to the pumpkin noodle disclosed by the invention, the pumpkin powder and the wheat flour are used as main raw materials, and the corn flour, the grape seed powder, the balsam pear powder, the lotus root powder, the Chinese yam powder, the poria cocos powder and the heat clearing traditional Chinese medicine juice are added, so that the prepared pumpkin noodle is rich in nutrition, delicious and unique in taste, and has the efficacy of clearing heat and decreasing internal heat, moistening lung and tonifying spleen, and enhancing immunity, and is beneficial to health, does not contain an additive, and is beneficial to promotion.
Description
Technical field
The present invention relates to a kind of noodles, be specifically related to a kind of pumpkin noodle.
Background technology
Pumpkin is the plant of Curcurbitaceae Cucurbita, and different because of the place of production, call is different, has another name called wheat melon, pumpkin, pumpkin, golden wax gourd, and Formosan is called golden melon.Pumpkin originates in Central and South America, has plantation all over China, and Hokkaido be take as large in Japan.The tender fruity of pumpkin is sweet agreeable to the taste, is one of melon dish of summer and autumn, and the capable of using as feed or coarse cereals of old melon, have a lot of places to be called again meal melon.At west pumpkin, be commonly used to make pumpkin pie, i.e. the sweet cake of pumpkin.Pumpkin nutrient is comprehensively abundant, and fruit contains the compositions such as glucose, pectin, sweet mellow wine, other dietary fibers, vitamin, trace element, protein, several amino acids, fat.Modern medicine and nutrition confirm the food therapy health effect of pumpkin, and find that pumpkin contains the multiple material with very high medical value, and to bursting, the effects such as enteropathy, diabetes and hypertension are obvious.
Noodles have critical role in consumer demand as staple food, the pumpkin of aboundresources, storage endurance is processed into noodles edible as staple food, and the noodles traditional with other are compared and had more Dietotherapy health effect, have more the market competitiveness.The report of relevant pumpkin noodle in prior art, the Chinese invention patent that is 201310121065.7 as application number discloses a kind of pumpkin noodle and preparation method thereof, it is that raw material by following portions by weight is prepared from: 30～40 parts, 100 parts of wheat flours, 2～10 parts of pumpkin powders, 2～4 parts of acetic starches, 2～4 parts of oxidized starch, 2～4 parts of starch phosphates, 0.1～0.3 part of salt and water, and the preparation method of this product is disclosed.The elasticity of this kind of pumpkin noodle, adhesiveness, chewiness are better, but its main component or wheat flour, pumpkin composition is less, and its taste is more single, nutritional labeling is unbalanced, edible for a long time.
Summary of the invention
For above-mentioned deficiency, it is unique that technical problem to be solved by this invention is to provide a kind of taste, nutritious, and noodles elasticity, chewiness are good, the pumpkin noodle of resistant to cook.
For addressing the above problem, the present invention is achieved through the following technical solutions:
Pumpkin noodle, is made by the raw material of following weight portion: 25～40 parts of pumpkin powders, 100 parts of wheat flours, 10～18 parts of corn flour, 5～10 parts, grape pip powder, 1～5 part of balsam pear powder, 2～8 parts of Lotus root congees, 1～5 part of yam flour, 8～15 parts of Poria cocos powders, 7～15 parts, heat clearing Chinese medicine juice, 3～12 parts of salt, 0.5～5 part of carragheen, 0.1～0.8 part of dietary alkali, 35～50 parts, water.
Such scheme, preferably, described pumpkin noodle is made by the raw material of following weight portion: 32 parts of pumpkin powders, 100 parts of wheat flours, 15 parts of corn flour, 8 parts, grape pip powder, 3 parts of balsam pear powders, 5 parts of Lotus root congees, 4 parts of yam flours, 12 parts of Poria cocos powders, 11 parts, heat clearing Chinese medicine juice, 10 parts of salt, 2.5 parts of carragheens, 0.5 part of dietary alkali, 40 parts, water.
In such scheme, further, described heat clearing Chinese medicine juice is made by 10～15 parts of 5～10 parts of mother chrysanthemums, 1～8 part of gynostemma pentaphylla, 1～5 part of peppermint, 7～12 parts of corn stigmas, 2～8 parts of cassia seeds, 1～5 part of matrimony vine, waxgourd peel.
Such scheme, preferably, described heat clearing Chinese medicine juice is made by 12 parts of 8 parts of mother chrysanthemums, 6 parts of gynostemma pentaphylla, 3 parts of peppermints, 10 parts of corn stigmas, 5 parts of cassia seeds, 4 parts of matrimony vines, waxgourd peel.
Beneficial effect of the present invention is:
1, to take pumpkin powder and wheat flour be primary raw material in the present invention, also added corn flour, grape pip powder, balsam pear powder, Lotus root congee, yam flour, Poria cocos powder, and the noodles that make are nutritious, the tasty and refreshing uniqueness of taste, natural containing additive, are good for one's health.
When 2, pumpkin noodle of the present invention is made, also added the heat clearing Chinese medicine juice of being made by mother chrysanthemum, gynostemma pentaphylla, peppermint, corn stigma, cassia seed, matrimony vine, waxgourd peel, the noodles that make are compared with traditional noodles, had the effect of heat drop fire, moistening lung tonifying spleen, raising immunity.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is further explained, but is not limited to these embodiment.
Embodiment 1
Pumpkin noodle, it is to be made by the raw material of following weight portion: 25 parts of pumpkin powders, 100 parts of wheat flours, 18 parts of corn flour, 10 parts, grape pip powder, 5 parts of balsam pear powders, 8 parts of Lotus root congees, 5 parts of yam flours, 15 parts of Poria cocos powders, 15 parts, heat clearing Chinese medicine juice, 12 parts of salt, 5 parts of carragheens, 0.8 part of dietary alkali, 50 parts, water; Wherein
Described heat clearing Chinese medicine juice is made by 10 parts of 10 parts of mother chrysanthemums, 1 part of gynostemma pentaphylla, 1 part of peppermint, 7 parts of corn stigmas, 2 parts of cassia seeds, 1 part of matrimony vine, waxgourd peel.
Embodiment 2
Pumpkin noodle, it is to be made by the raw material of following weight portion: 40 parts of pumpkin powders, 100 parts of wheat flours, 10 parts of corn flour, 5 parts, grape pip powder, 1 part of balsam pear powder, 2 parts of Lotus root congees, 1 part of yam flour, 8 parts of Poria cocos powders, 7 parts, heat clearing Chinese medicine juice, 12 parts of salt, 0.5 part of carragheen, 0.8 part of dietary alkali, 50 parts, water; Wherein
Described heat clearing Chinese medicine juice is made by 10 parts of 5 parts of mother chrysanthemums, 8 parts of gynostemma pentaphylla, 1 part of peppermint, 9 parts of corn stigmas, 2 parts of cassia seeds, 1 part of matrimony vine, waxgourd peel.
Embodiment 3
Pumpkin noodle, it is to be made by the raw material of following weight portion: 32 parts of pumpkin powders, 100 parts of wheat flours, 15 parts of corn flour, 8 parts, grape pip powder, 3 parts of balsam pear powders, 5 parts of Lotus root congees, 4 parts of yam flours, 12 parts of Poria cocos powders, 11 parts, heat clearing Chinese medicine juice, 10 parts of salt, 2.5 parts of carragheens, 0.5 part of dietary alkali, 40 parts, water; Wherein
Described heat clearing Chinese medicine juice is made by 12 parts of 8 parts of mother chrysanthemums, 6 parts of gynostemma pentaphylla, 3 parts of peppermints, 10 parts of corn stigmas, 5 parts of cassia seeds, 4 parts of matrimony vines, waxgourd peel.
Embodiment 4
Pumpkin noodle, it is to be made by the raw material of following weight portion: 30 parts of pumpkin powders, 100 parts of wheat flours, 12 parts of corn flour, 5 parts, grape pip powder, 2 parts of balsam pear powders, 7 parts of Lotus root congees, 4 parts of yam flours, 8 parts of Poria cocos powders, 13 parts, heat clearing Chinese medicine juice, 11 parts of salt, 5 parts of carragheens, 0.1 part of dietary alkali, 35 parts, water; Wherein
Described heat clearing Chinese medicine juice is made by 15 parts of 7 parts of mother chrysanthemums, 4 parts of gynostemma pentaphylla, 2 parts of peppermints, 11 parts of corn stigmas, 6 parts of cassia seeds, 5 parts of matrimony vines, waxgourd peel.
Embodiment 5
Pumpkin noodle, it is to be made by the raw material of following weight portion: 27 parts of pumpkin powders, 100 parts of wheat flours, 10 parts of corn flour, 10 parts, grape pip powder, 1 part of balsam pear powder, 5 parts of Lotus root congees, 2 parts of yam flours, 9 parts of Poria cocos powders, 10 parts, heat clearing Chinese medicine juice, 8 parts of salt, 1 part of carragheen, 0.4 part of dietary alkali, 40 parts, water; Wherein
Described heat clearing Chinese medicine juice is made by 11 parts of 5 parts of mother chrysanthemums, 1 part of gynostemma pentaphylla, 5 parts of peppermints, 12 parts of corn stigmas, 5 parts of cassia seeds, 5 parts of matrimony vines, waxgourd peel.
Claims (4)
1. pumpkin noodle, is characterized in that being made by the raw material of following weight portion: 25～40 parts of pumpkin powders, 100 parts of wheat flours, 10～18 parts of corn flour, 5～10 parts, grape pip powder, 1～5 part of balsam pear powder, 2～8 parts of Lotus root congees, 1～5 part of yam flour, 8～15 parts of Poria cocos powders, 7～15 parts, heat clearing Chinese medicine juice, 3～12 parts of salt, 0.5～5 part of carragheen, 0.1～0.8 part of dietary alkali, 35～50 parts, water.
2. pumpkin noodle according to claim 1, is characterized in that being made by the raw material of following weight portion: 32 parts of pumpkin powders, 100 parts of wheat flours, 15 parts of corn flour, 8 parts, grape pip powder, 3 parts of balsam pear powders, 5 parts of Lotus root congees, 4 parts of yam flours, 12 parts of Poria cocos powders, 11 parts, heat clearing Chinese medicine juice, 10 parts of salt, 2.5 parts of carragheens, 0.5 part of dietary alkali, 40 parts, water.
3. pumpkin noodle according to claim 1 and 2, is characterized in that: described heat clearing Chinese medicine juice is made by 10～15 parts of 5～10 parts of mother chrysanthemums, 1～8 part of gynostemma pentaphylla, 1～5 part of peppermint, 7～12 parts of corn stigmas, 2～8 parts of cassia seeds, 1～5 part of matrimony vine, waxgourd peel.
4. pumpkin noodle according to claim 3, is characterized in that: described heat clearing Chinese medicine juice is made by 12 parts of 8 parts of mother chrysanthemums, 6 parts of gynostemma pentaphylla, 3 parts of peppermints, 10 parts of corn stigmas, 5 parts of cassia seeds, 4 parts of matrimony vines, waxgourd peel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310637504.XA CN103621902A (en) | 2013-11-27 | 2013-11-27 | Pumpkin noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310637504.XA CN103621902A (en) | 2013-11-27 | 2013-11-27 | Pumpkin noodle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103621902A true CN103621902A (en) | 2014-03-12 |
Family
ID=50203634
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310637504.XA Pending CN103621902A (en) | 2013-11-27 | 2013-11-27 | Pumpkin noodle |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103621902A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976263A (en) * | 2014-05-20 | 2014-08-13 | 临泉县金禾面粉有限公司 | Health noodles capable of removing toxic materials and beautifying face and preparation method of health noodles |
| CN103976265A (en) * | 2014-05-20 | 2014-08-13 | 临泉县金禾面粉有限公司 | Health-protection corn stigma noodles and preparation method thereof |
| CN104161240A (en) * | 2014-05-24 | 2014-11-26 | 马雨婷 | Flour for clearing heat and relieving sore-throat and preparation method thereof |
| CN104543761A (en) * | 2014-12-30 | 2015-04-29 | 河南工业大学 | Method for making fresh and wet nourishing health noodles containing gumbos |
| CN105266000A (en) * | 2015-09-02 | 2016-01-27 | 吴正成 | Chinese yam and corn flour and preparation method thereof |
| CN106071795A (en) * | 2016-06-28 | 2016-11-09 | 禹州市思源实业有限公司 | A kind of male nourishes strong kidney alimentary paste and preparation method thereof |
| CN110742236A (en) * | 2019-10-16 | 2020-02-04 | 龙游浙香食品有限公司 | Noodles capable of preventing and reducing' three highs |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1171204A (en) * | 1997-05-27 | 1998-01-28 | 鲍利 | Health-care food and its production method |
| CN102239992A (en) * | 2011-07-13 | 2011-11-16 | 浏阳河农业集团有限公司 | Coarse grain health-care noodle and its production method |
| CN102783606A (en) * | 2012-07-06 | 2012-11-21 | 于兴俊 | Fresh Chinese yam fine dried noodles tonifying qi |
| CN102805301A (en) * | 2012-07-27 | 2012-12-05 | 安徽四海食品有限公司 | Mulberry kidney-nourishing noodles |
-
2013
- 2013-11-27 CN CN201310637504.XA patent/CN103621902A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1171204A (en) * | 1997-05-27 | 1998-01-28 | 鲍利 | Health-care food and its production method |
| CN102239992A (en) * | 2011-07-13 | 2011-11-16 | 浏阳河农业集团有限公司 | Coarse grain health-care noodle and its production method |
| CN102783606A (en) * | 2012-07-06 | 2012-11-21 | 于兴俊 | Fresh Chinese yam fine dried noodles tonifying qi |
| CN102805301A (en) * | 2012-07-27 | 2012-12-05 | 安徽四海食品有限公司 | Mulberry kidney-nourishing noodles |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976263A (en) * | 2014-05-20 | 2014-08-13 | 临泉县金禾面粉有限公司 | Health noodles capable of removing toxic materials and beautifying face and preparation method of health noodles |
| CN103976265A (en) * | 2014-05-20 | 2014-08-13 | 临泉县金禾面粉有限公司 | Health-protection corn stigma noodles and preparation method thereof |
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| CN103976263B (en) * | 2014-05-20 | 2016-01-13 | 临泉县金禾面粉有限公司 | A kind of toxin-expelling and face nourishing health caring noodles and preparation method thereof |
| CN104161240A (en) * | 2014-05-24 | 2014-11-26 | 马雨婷 | Flour for clearing heat and relieving sore-throat and preparation method thereof |
| CN104543761A (en) * | 2014-12-30 | 2015-04-29 | 河南工业大学 | Method for making fresh and wet nourishing health noodles containing gumbos |
| CN105266000A (en) * | 2015-09-02 | 2016-01-27 | 吴正成 | Chinese yam and corn flour and preparation method thereof |
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Application publication date: 20140312 |