CN111543584A - Pure natural nutritional fine dried noodles with effect of reducing high blood pressure, high blood sugar and high blood lipid and production process thereof - Google Patents
Pure natural nutritional fine dried noodles with effect of reducing high blood pressure, high blood sugar and high blood lipid and production process thereof Download PDFInfo
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- CN111543584A CN111543584A CN202010336874.XA CN202010336874A CN111543584A CN 111543584 A CN111543584 A CN 111543584A CN 202010336874 A CN202010336874 A CN 202010336874A CN 111543584 A CN111543584 A CN 111543584A
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Classifications
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- 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
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a pure natural nutritional fine dried noodle with the efficacy of reducing high blood pressure, high blood sugar and high blood lipid and a production process thereof. In order to enhance the toughness and water retention of the noodles and reduce the cooking loss rate of the buckwheat noodles, a xanthan gum component is specially added and a vacuum technology is adopted, wherein the compounding effect of the xanthan gum and edible salt is better.
Description
Technical Field
The invention relates to pure natural nutritional fine dried noodles with the efficacy of reducing high blood pressure, high blood lipid and high blood sugar and a production process thereof.
Background
As is well known, human civilization has been changed from the agricultural era to the industrial era, and lifestyle mainly based on physical labor has been gradually replaced by mental labor, artificial intelligence machines and the like, and the living standard of people is getting higher and higher. However, the living habits of people taking wheat and starch foods as staple foods are not changed, the intake of dietary fibers is far from enough, the energy consumption is greatly reduced due to mental labor, the favorite food of brain cells is sugar, and the incidence of three high diseases of diabetes, hypertension and hyperlipidemia is increased day by day, so that the dietary fiber is a cause of the harm to human health. The existing medicine for treating hypertension, hyperglycemia and hyperlipidemia is mainly a chemically synthesized medicine, although the medicine has a certain treatment effect, the target is single, the medicine resistance is easy to generate, and the side effect is large, while the plant extract contains a plurality of active ingredients for reducing hypertension, hyperglycemia and hyperlipidemia, has the advantages of no side effect and multiple targets, and has the effect of treating both symptoms and root causes; at present, although the traditional Chinese medicine composition and the compound preparation for treating diabetes are more inventions, the inventions about functional food or medicinal and edible food with the function of reducing blood sugar are not more. The dried noodles are one of staple foods loved by people, although some dried noodles with health-care functional components appear on the market, the nutrition and the efficacy are single, and the dried noodles do not have the effects of simultaneously reducing or controlling the three highs, and the composition needs to continuously adjust the components and the proportion to achieve the single purposes of controlling the absorption of carbohydrate, enhancing the sugar metabolism rate and the like, and cannot achieve the aim of regulating and controlling the organism in various aspects, so that how to develop the natural medicinal and edible nutritional dried noodles to inhibit and eliminate the adverse factors caused by the improvement of the traditional noodle preparation process for the three highs is the main aim to be solved by the invention.
Disclosure of Invention
Aiming at the defects of the prior art, the invention solves the problems that: provides the nutritional fine dried noodles capable of reducing high blood pressure, high blood sugar and high blood lipid, which are simple to prepare, convenient to eat, safe and effective, and the preparation method thereof.
In order to solve the problems, the technical scheme adopted by the invention is as follows:
the pure natural nutritional fine dried noodles with the efficacy of reducing high blood pressure, high blood lipid and high blood sugar comprise the following components in parts by weight: comprises the following components in parts by weight: 120 parts of flour, 4-10 parts of pseudo-ginseng, 80 parts of buckwheat, 3-5 parts of wild kudzu root, 2-5 parts of ginkgo, 2-5 parts of astragalus membranaceus, 2-3 parts of oat, 2-3 parts of dioscorea opposita, 2-3 parts of linseed, 2-3 parts of carrot, 1 part of black bean, 1 part of black sesame, 1 part of lily, 1 part of mulberry, 1 part of dark plum, 1 part of asparagus, 1 part of wolfberry fruit, 1 part of cassia seed, 1 part of dendrobium, 1 part of hawthorn, 0.03-0.08 part of xanthan gum 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, 6 parts of pseudo-ginseng, 4 parts of wild kudzu root, 3 parts of ginkgo, 3 parts of astragalus membranaceus, 2.5 parts of oat, 2.5 parts of common yam rhizome, 2.5 parts of flaxseed, 2.5 parts of carrot, 1 part of black bean, 1 part of black sesame, 1 part of lily, 1 part of mulberry, 1 part of dark plum, 1 part of asparagus, 1 part of wolfberry fruit, 1 part of cassia seed, 1 part of dendrobium, 1 part of hawthorn, 0.08 part of xanthan gum and 1 part of edible salt.
A production process of pure natural nutritional fine dried noodles with the efficacy of reducing high blood pressure, high blood lipid and high blood sugar comprises the following steps:
s1, preparing micro powder: selecting high-quality materials, cleaning and drying selected pseudo-ginseng, buckwheat, wild radix puerariae, oat, black bean, black sesame, lily, ginkgo, astragalus membranaceus, common yam rhizome, mulberry, dark plum, asparagus, wolfberry fruit, semen cassiae, linseed, dendrobium, hawthorn and carrot, cutting into strips, respectively crushing by a superfine cell crusher, sieving by a 100-mesh sieve plate during crushing, and preparing micro powder;
s2, dough mixing: uniformly mixing the prepared micro powder with flour, xanthan gum and edible salt according to a ratio, 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, curing: standing the well-mixed dough, preserving heat, curing, rolling the cured dough to form a noodle strip through a noodle press, and cutting the pressed noodle strip into noodles through the noodle press;
s4, drying and packaging: hanging and airing the noodles, and cutting the dried noodles into required lengths; weighing according to the weight of the product, and packaging to obtain the finished product of the fine dried noodles; all the steps are carried out in a vacuum environment.
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 15%.
The invention has the advantages of
The preparation process adopts a vacuum condition, the raw materials are pure natural and safe, the prepared fine dried noodles are a health-care food with homology of medicine and food, and have the effect of reducing high blood pressure, high blood sugar and high blood sugar after being eaten. In order to enhance the toughness and water retention of the noodles and reduce the cooking loss rate of the buckwheat noodles, a xanthan gum component is specially added and a vacuum technology is adopted, wherein the compounding effect of the xanthan gum and edible salt is better.
Detailed Description
The present invention will be described in further detail below.
Example 1
The pure natural nutritional fine dried noodles with the efficacy of reducing high blood pressure, high blood lipid and high blood sugar comprise the following components in parts by weight: comprises the following components in parts by weight: 120 parts of flour, 4 parts of pseudo-ginseng, 80 parts of buckwheat, 3 parts of wild kudzu root, 2 parts of ginkgo, 2 parts of astragalus membranaceus, 2 parts of oat, 2 parts of common yam rhizome, 2 parts of flaxseed, 2 parts of carrot, 1 part of black bean, 1 part of black sesame, 1 part of lily, 1 part of mulberry, 1 part of dark plum, 1 part of asparagus, 1 part of wolfberry fruit, 1 part of cassia seed, 1 part of dendrobium, 1 part of hawthorn, 0.03 part of xanthan gum and 0.5 part of edible salt.
A production process of pure natural nutritional fine dried noodles with the efficacy of reducing high blood pressure, high blood lipid and high blood sugar comprises the following steps:
s1, preparing micro powder: selecting high-quality materials, cleaning and drying selected pseudo-ginseng, buckwheat, wild radix puerariae, oat, black bean, black sesame, lily, ginkgo, astragalus membranaceus, common yam rhizome, mulberry, dark plum, asparagus, wolfberry fruit, semen cassiae, linseed, dendrobium, hawthorn and carrot, cutting into strips, respectively crushing by a superfine cell crusher, sieving by a 100-mesh sieve plate during crushing, and preparing micro powder; the average particle size of each component is less than 30 μm.
S2, dough mixing: uniformly mixing the prepared micro powder with flour, xanthan gum and edible salt according to a ratio, 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, curing: standing the well-mixed dough, preserving heat, curing, rolling the cured dough to form a noodle strip through a noodle press, and cutting the pressed noodle strip 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 15%, and cutting the dried noodles into required lengths; weighing according to the weight of the product, and packaging to obtain the finished product of the fine dried noodles; all the steps are carried out in a vacuum environment.
Example 2
The pure natural nutritional fine dried noodles with the efficacy of reducing high blood pressure, high blood lipid and high blood sugar comprise the following components in parts by weight: 120 parts of flour, 80 parts of buckwheat, 6 parts of pseudo-ginseng, 4 parts of wild kudzu root, 3 parts of ginkgo, 3 parts of astragalus membranaceus, 2.5 parts of oat, 2.5 parts of common yam rhizome, 2.5 parts of flaxseed, 2.5 parts of carrot, 1 part of black bean, 1 part of black sesame, 1 part of lily, 1 part of mulberry, 1 part of dark plum, 1 part of asparagus, 1 part of wolfberry fruit, 1 part of cassia seed, 1 part of dendrobium, 1 part of hawthorn, 0.08 part of xanthan gum and 1 part of edible salt.
A production process of pure natural nutritional fine dried noodles with the efficacy of reducing high blood pressure, high blood lipid and high blood sugar comprises the following steps:
s1, preparing micro powder: selecting high-quality materials, cleaning and drying selected pseudo-ginseng, buckwheat, wild radix puerariae, oat, black bean, black sesame, lily, ginkgo, astragalus membranaceus, common yam rhizome, mulberry, dark plum, asparagus, wolfberry fruit, semen cassiae, linseed, dendrobium, hawthorn and carrot, cutting into strips, respectively crushing by a superfine cell crusher, sieving by a 100-mesh sieve plate during crushing, and preparing micro powder; the average particle size of each component is less than 30 μm.
S2, dough mixing: uniformly mixing the prepared micro powder with flour, xanthan gum and edible salt according to a ratio, 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; adding water, stirring for 8min, kneading for 12min, and kneading at 25 deg.C.
S3, curing: standing the well-mixed dough, preserving heat, curing, rolling the cured dough to form a noodle strip through a noodle press, and cutting the pressed noodle strip 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 2mm thickness by a noodle press.
S4, drying and packaging: hanging and airing the noodles until the moisture content is lower than 15%, and cutting the dried noodles into required lengths; weighing according to the weight of the product, and packaging to obtain the finished product of the fine dried noodles; all the steps are carried out in a vacuum environment.
Example 3
The pure natural nutritional fine dried noodles with the efficacy of reducing high blood pressure, high blood lipid and high blood sugar comprise the following components in parts by weight: comprises the following components in parts by weight: 120 parts of flour, 10 parts of pseudo-ginseng, 80 parts of buckwheat, 5 parts of wild kudzu root, 5 parts of ginkgo, 5 parts of astragalus membranaceus, 3 parts of oat, 3 parts of common yam rhizome, 3 parts of flaxseed, 3 parts of carrot, 1 part of black bean, 1 part of black sesame, 1 part of lily, 1 part of mulberry, 1 part of dark plum, 1 part of asparagus, 1 part of wolfberry fruit, 1 part of cassia seed, 1 part of dendrobium, 1 part of hawthorn, 0.06 part of xanthan gum and 1.5 parts of edible salt.
A production process of pure natural nutritional fine dried noodles with the efficacy of reducing high blood pressure, high blood lipid and high blood sugar comprises the following steps:
s1, preparing micro powder: selecting high-quality materials, cleaning and drying selected pseudo-ginseng, buckwheat, wild radix puerariae, oat, black bean, black sesame, lily, ginkgo, astragalus membranaceus, common yam rhizome, mulberry, dark plum, asparagus, wolfberry fruit, semen cassiae, linseed, dendrobium, hawthorn and carrot, cutting into strips, respectively crushing by a superfine cell crusher, sieving by a 100-mesh sieve plate during crushing, and preparing micro powder; the average particle size of each component is less than 30 μm.
S2, dough mixing: uniformly mixing the prepared micro powder with flour, xanthan gum and edible salt according to a ratio, 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, curing: standing the well-mixed dough, preserving heat, curing, rolling the cured dough to form a noodle strip through a noodle press, and cutting the pressed noodle strip 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 15%, and cutting the dried noodles into required lengths; weighing according to the weight of the product, and packaging to obtain the finished product of the fine dried noodles; all the steps are carried out in a vacuum environment.
1. And (5) researching the water absorption rate, the optimal cooking time and the loss rate of the noodles.
The experimental result shows that the optimal cooking time of the noodles is prolonged, the water absorption rate is increased, the loss rate is greatly reduced along with the increase of the content of the xanthan gum, and the performance of the noodles is better than that of common fine dried noodles in the market.
TABLE 1 Change in cooking characteristics of noodles
| Group of | Optimum cooking time/min | Water absorption/%) | Rate of loss/%) |
| Common dried noodle control group | 3.2 | 62.78 | 5.12 |
| Low dose group | 2.9 | 58.46 | 6.78 |
| Middle dose group | 3.5 | 63.51 | 5.34 |
| High dose group | 5.2 | 78.54 | 3.68 |
2. And (4) testing the efficacy of the pseudo-ginseng powder.
The blood glucose index of the noodles is detected by taking the example 2 as an experimental object according to whether the effective component pseudo-ginseng powder is added into the noodles or not, and a comparison experiment is carried out according to whether the pseudo-ginseng powder is added or not, the blood glucose index of the noodles is the lowest when 6 parts of pseudo-ginseng fine dried noodles are added, but the blood glucose index of the noodles is slightly lower when the pseudo-ginseng is not added compared with that of the noodles, which indicates that the blood glucose index of the noodles can be.
TABLE 2 glycemic index and other qualities of the noodles
| Group of | Hardness per gram | Elasticity | Index of blood glucose | Water-soluble dietary fiber | Rate of protein consumption |
| Common fine dried noodle group | 3125.6 | 0.85 | 69 | 1.3 | 70 |
| Group without pseudo-ginseng | 3678.9 | 0.76 | 60 | 4.6 | 68 |
| Notoginseng group | 3715.6 | 0.73 | 46 | 5.3 | 65 |
3. And (5) testing for reducing three highs.
3.1. The function of reducing blood fat: taking example 2 as an experimental object, a gavage experiment is carried out on a rat with a high blood ester model for 15 days, the gavage is carried out once in the morning and at night every day, and the weight of each noodle is as follows: the dosages from low to high are respectively 50g/Kg, 75g/Kg and 100 g/Kg. The results of the serum triglyceride detection are shown in table 3, and the experimental results show that the blood lipid reducing effect is achieved in the high, medium and low dose groups from day 6 when the functional food is taken, the blood lipid reducing effect is enhanced along with the prolonging of the taking time, the blood lipid concentration is reduced to 1.12, 1.43 and 1.66mmol/L from the initial 1.87, 1.85 and 1.84mmol/L after the functional noodles are eaten for 15 days, and the blood lipid reducing effect is similar to that of the treatment group 1.06mmol/L, which indicates that the blood lipid of the fine dried noodles can be obviously reduced. Normal rat triglyceride levels in the high dose group did not change significantly.
TABLE 3 Effect of functional noodles on fasting triglycerides in rats tested (͞ X. + -. S, mmol/L)
| Group of | 0d | 3d | 6d | 9d | 12d | 15d |
| Normal rat blank control group | 0.84±0.35 | 0.82±0.37 | 0.82±0.34 | 0.84±0.25 | 0.84±0.19 | 0.85±0.28 |
| High dose group of normal rats | 0.85±0.34 | 0.83±0.29 | 0.81±0.18 | 0.79±0.36 | 0.78±0.23 | 0.79±0.15 |
| Model control group | 1.84±0.34 | 1.85±0.36 | 1.86±0.41 | 1.83±0.19 | 1.83±0.16 | 1.86±0.27 |
| Low dose group | 1.82±0.25 | 1.80±0.37 | 1.78±0.42 | 1.75±0.28 | 1.70±0.34 | 1.66±0.29 |
| Middle dose group | 1.80±0.35 | 1.78±0.27 | 1.73±0.38 | 1.65±0.32 | 1.53±0.36 | 1.43±0.17 |
| High dose group | 1.78±0.26 | 1.76±0.36 | 1.67±0.18 | 1.57±0.43 | 1.22±0.29 | 1.12±0.38 |
| Treatment group | 1.86±0.34 | 1.68±0.17 | 1.46±0.39 | 1.21±0.21 | 1.17±0.26 | 1.06±0.19 |
3.2. The function of reducing blood pressure: the experimental subject in example 2 was used to perform a 15-day gavage experiment on a hypertensive model rat, and the implementation method and dosage were consistent with those of the hypertensive 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-middle-low dose group has the function of reducing blood pressure from 4 days 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 132 mmHg, 121 mmHg and 118mmHg from the initial 167 mmHg, 165 and 163mmHg after the functional noodle is eaten for 15 days, and the effect of reducing the blood sugar is similar to that of 116mmHg of the treatment group, which indicates that the dried noodle can obviously reduce the blood. The level of systolic blood pressure in normal rats in the high dose group did not change significantly.
TABLE 4 Effect of functional noodles on fasting systolic blood pressure of tested rats (͞ X + -S, mmHg)
| Group of | 0d | 3d | 6d | 9d | 12d | 15d |
| Normal rat blank control group | 115±3.28 | 117±4.17 | 116±5.13 | 118±3.38 | 116±5.28 | 119±6.17 |
| High dose group of normal rats | 112±3.24 | 115±4.28 | 116±2.23 | 113±3.68 | 114±6.26 | 114±3.29 |
| Model control group | 167±3.18 | 165±2.28 | 164±2.17 | 163±3.20 | 164±6.17 | 165±5.15 |
| Low dose group | 164±4.56 | 163±2.46 | 160±5.12 | 152±4.24 | 140±5.27 | 132±4.23 |
| Middle dose group | 160±3.27 | 157±3.18 | 154±3.15 | 145±3.37 | 131±4.38 | 121±5.26 |
| High dose group | 154±5.29 | 152±4.20 | 144±5.24 | 135±4.21 | 127±5.23 | 118±5.29 |
| Treatment group | 154±3.67 | 150±2.58 | 138±3.39 | 125±6.12 | 120±3.29 | 118±1.87 |
Test conditions.
The invention is verified by 100 patients, wherein 50 men and 50 women, the maximum age is 65 years old, the minimum age is 35 years old, the invention is eaten 1 time every day, 4 times every time, one month is a treatment course, 90% of patients have symptoms such as dizziness, fatigue, insomnia, amnesia, limb numbness, chest distress and the like disappear after continuously eating three treatment courses, and the original glucose, triglyceride, cholesterol, high-density lipoprotein and low-density lipoprotein are all higher to be in a normal range according to the test result, thereby showing that the invention has obvious curative effect in clinical application.
Typical cases are as follows:
zhang Mr. 63 years old, before eating the invention, people have hypertension for 8 years, the hypertension is 160mm Hkg/90mm Hkg when the invention is discovered, and the nifedipine sustained release tablet is orally taken 10mkg each day to be controlled; after eating the health food for 3 months, other antihypertensive drugs are not used, and the blood pressure is recovered to a normal value and is kept within the range of 130mm Hkg/85mm Hkg.
For any woman in the age of 56, before eating the nifedipine sustained-release tablets, the hypertension is more than 3 years, the blood pressure is 150/95mm Hkg, the fasting blood sugar is 8.5mmol/L, the nifedipine sustained-release tablets are orally taken 10 mckg every day, 4 tablets every day, and 2 tablets in the morning and at night are controlled; after eating the invention for 3 months, the symptoms such as edema of face and limbs and the like gradually disappear, the blood pressure is stable, the range of 120mm Hkg/75mm Hkg is kept, and the fasting blood sugar is reduced to the normal range.
Mr. high, 48 years old, before eating the invention, hypertension, hyperlipemia are more than 3 years old, headache is accompanied by insomnia symptom, the blood pressure is 165mm Hkg/95mm Hkg when finding, it has already been relieved to take amlodipine tablet, folium Ginkgo, aspirin enteric-coated tablet orally, but often attack repeatedly; after eating the invention for 3 months, all other blood pressure-reducing and lipid-lowering medicines are stopped, the blood pressure is kept within the range of 121mm Hkg/83mm Hkg, and the insomnia and migraine headache conditions are improved. The experimental subject was the same as example 2.
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 pure natural nutritional fine dried noodles with the efficacy of reducing high blood pressure, high blood lipid and high blood sugar are characterized by comprising the following components in parts by weight: comprises the following components in parts by weight: 120 parts of flour, 4-10 parts of pseudo-ginseng, 80 parts of buckwheat, 3-5 parts of wild kudzu root, 2-5 parts of ginkgo, 2-5 parts of astragalus membranaceus, 2-3 parts of oat, 2-3 parts of dioscorea opposita, 2-3 parts of linseed, 2-3 parts of carrot, 1 part of black bean, 1 part of black sesame, 1 part of lily, 1 part of mulberry, 1 part of dark plum, 1 part of asparagus, 1 part of wolfberry fruit, 1 part of cassia seed, 1 part of dendrobium, 1 part of hawthorn, 0.03-0.08 part of xanthan gum and 0.5-1.5 parts of edible salt.
2. The pure natural nutritional noodles with the efficacy of reducing high blood pressure, high blood lipid and high blood sugar according to claim 1 are characterized by comprising the following components in parts by weight: 120 parts of flour, 80 parts of buckwheat, 6 parts of pseudo-ginseng, 4 parts of wild kudzu root, 3 parts of ginkgo, 3 parts of astragalus membranaceus, 2.5 parts of oat, 2.5 parts of common yam rhizome, 2.5 parts of flaxseed, 2.5 parts of carrot, 1 part of black bean, 1 part of black sesame, 1 part of lily, 1 part of mulberry, 1 part of dark plum, 1 part of asparagus, 1 part of wolfberry fruit, 1 part of cassia seed, 1 part of dendrobium, 1 part of hawthorn, 0.08 part of xanthan gum and 1 part of edible salt.
3. The production process of the pure natural nutritional fine dried noodles with the efficacy of reducing high blood pressure, high blood lipid and high blood sugar according to claim 1 or 2 is characterized by comprising the following steps:
s1, preparing micro powder: selecting high-quality materials, cleaning and drying selected pseudo-ginseng, buckwheat, wild radix puerariae, oat, black bean, black sesame, lily, ginkgo, astragalus membranaceus, common yam rhizome, mulberry, dark plum, asparagus, wolfberry fruit, semen cassiae, linseed, dendrobium, hawthorn and carrot, cutting into strips, respectively crushing by a superfine cell crusher, sieving by a 100-mesh sieve plate during crushing, and preparing micro powder;
s2, dough mixing: uniformly mixing the prepared micro powder with flour, xanthan gum and edible salt according to a ratio, 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, curing: standing the well-mixed dough, preserving heat, curing, rolling the cured dough to form a noodle strip through a noodle press, and cutting the pressed noodle strip into noodles through the noodle press;
s4, drying and packaging: hanging and airing the noodles, and cutting the dried noodles into required lengths; weighing according to the weight of the product, and packaging to obtain the finished product of the fine dried noodles; all the steps are carried out in a vacuum environment.
4. The production process of pure natural nutritious fine dried noodles with efficacy of reducing high blood pressure, high blood lipid and high blood sugar according to claim 3, wherein in the step S1, the average particle size of each component is less than 30 μm.
5. The production process of the all-natural nutritional fine dried noodles with the efficacy of reducing high blood pressure, high blood lipid and high blood sugar according to claim 3, wherein the step S2 is performed by adding water and stirring for 5-10 min, kneading for 10-15 min and kneading for 20-30 ℃.
6. The production process of the all-natural nutritional fine dried noodles with the efficacy of reducing high blood pressure, high blood lipid and high blood sugar according to claim 3, wherein in the step S3, the well-kneaded 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 the pure natural nutritional noodles with the efficacy of reducing high blood pressure, high blood lipid 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 15%.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| CN116420871A (en) * | 2023-02-15 | 2023-07-14 | 重庆善顺生物科技有限公司 | A homogenized diet for inhibiting postprandial blood sugar rise of diabetic |
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| CN102178169A (en) * | 2011-04-29 | 2011-09-14 | 肖龙 | Pseudo-ginseng health promotion noodle and making method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| CN116420871A (en) * | 2023-02-15 | 2023-07-14 | 重庆善顺生物科技有限公司 | A homogenized diet for inhibiting postprandial blood sugar rise of diabetic |
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