CN114271435A - EGCG pure natural nutritional noodles with effect of reducing high blood pressure, high blood lipid and high blood sugar and production process thereof - Google Patents
EGCG pure natural nutritional noodles with effect of reducing high blood pressure, high blood lipid and high blood sugar and production process thereof Download PDFInfo
- Publication number
- CN114271435A CN114271435A CN202111597224.1A CN202111597224A CN114271435A CN 114271435 A CN114271435 A CN 114271435A CN 202111597224 A CN202111597224 A CN 202111597224A CN 114271435 A CN114271435 A CN 114271435A
- Authority
- CN
- China
- Prior art keywords
- parts
- high blood
- raw materials
- noodles
- egcg
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 65
- 239000008280 blood Substances 0.000 title claims abstract description 29
- 210000004369 blood Anatomy 0.000 title claims abstract description 29
- WMBWREPUVVBILR-WIYYLYMNSA-N (-)-Epigallocatechin-3-o-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-WIYYLYMNSA-N 0.000 title claims abstract description 25
- WMBWREPUVVBILR-UHFFFAOYSA-N GCG Natural products C=1C(O)=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-UHFFFAOYSA-N 0.000 title claims abstract description 25
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
- 206010020772 Hypertension Diseases 0.000 title claims abstract description 20
- 230000000694 effects Effects 0.000 title claims abstract description 14
- 150000002632 lipids Chemical class 0.000 title claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 53
- 238000002360 preparation method Methods 0.000 claims abstract description 24
- 238000001035 drying Methods 0.000 claims abstract description 19
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 238000005303 weighing Methods 0.000 claims abstract description 8
- 238000012545 processing Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 239000012856 weighed raw material Substances 0.000 claims abstract description 4
- 241000209140 Triticum Species 0.000 claims description 16
- 235000021307 Triticum Nutrition 0.000 claims description 16
- 240000007087 Apium graveolens Species 0.000 claims description 15
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 15
- 241000722949 Apocynum Species 0.000 claims description 15
- 235000010591 Appio Nutrition 0.000 claims description 15
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 15
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 15
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 15
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 15
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 15
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 15
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 15
- 229920002752 Konjac Polymers 0.000 claims description 15
- 244000302512 Momordica charantia Species 0.000 claims description 15
- 235000009811 Momordica charantia Nutrition 0.000 claims description 15
- 244000179560 Prunella vulgaris Species 0.000 claims description 15
- 240000004922 Vigna radiata Species 0.000 claims description 15
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 15
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 15
- 235000007215 black sesame Nutrition 0.000 claims description 15
- 235000004426 flaxseed Nutrition 0.000 claims description 15
- 235000010485 konjac Nutrition 0.000 claims description 14
- 235000008113 selfheal Nutrition 0.000 claims description 14
- 240000006240 Linum usitatissimum Species 0.000 claims description 12
- 235000004431 Linum usitatissimum Nutrition 0.000 claims description 12
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 12
- 235000018365 Momordica dioica Nutrition 0.000 claims description 12
- 229910001220 stainless steel Inorganic materials 0.000 claims description 12
- 239000010935 stainless steel Substances 0.000 claims description 12
- 241000219784 Sophora Species 0.000 claims description 11
- 238000004140 cleaning Methods 0.000 claims description 9
- 235000008935 nutritious Nutrition 0.000 claims description 9
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 6
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 6
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 239000000252 konjac Substances 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 235000003417 Plumeria rubra f acutifolia Nutrition 0.000 claims description 4
- 244000040691 Plumeria rubra f. acutifolia Species 0.000 claims description 4
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 claims description 3
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 2
- 240000008620 Fagopyrum esculentum Species 0.000 claims 5
- 235000013305 food Nutrition 0.000 abstract description 8
- 208000031226 Hyperlipidaemia Diseases 0.000 abstract description 6
- 201000001421 hyperglycemia Diseases 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 241000219051 Fagopyrum Species 0.000 description 10
- 239000003814 drug Substances 0.000 description 5
- 230000001276 controlling effect Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000012856 packing Methods 0.000 description 4
- 238000013461 design Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 241000700605 Viruses Species 0.000 description 2
- 230000037208 balanced nutrition Effects 0.000 description 2
- 235000019046 balanced nutrition Nutrition 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000003340 mental effect Effects 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 235000010674 Prunella vulgaris Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
Landscapes
- Noodles (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses EGCG pure natural nutritional noodles with the efficacy of reducing high blood pressure, high blood lipid and high blood sugar and a production process thereof, wherein the EGCG pure natural nutritional noodles comprise the following steps: preparing raw materials for producing the nutritional noodles; processing the raw materials; weighing the processed raw materials in parts by weight; putting the weighed raw materials into a preparation container; mixing and stirring the raw materials in the preparation container; making dough sheets and noodles; putting the prepared noodles into a drying container; and packaging the dried noodles. The nutritional noodles prepared by the invention have the effects of reducing hypertension, hyperlipidemia and hyperglycemia, can enhance immunity as staple food, are more beneficial to body absorption, and have higher nutritional value.
Description
Technical Field
The invention relates to the field of noodle production and preparation, in particular to EGCG pure natural nutritional 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 culture age to the industrial age, the life style mainly based on physical labor is gradually replaced by mental labor, artificial intelligent machines and the like, the living level of people is higher and higher, but the living habits of people mainly based on wheat and starch foods are not changed, the intake of dietary fibers is far from enough, the energy consumption is greatly reduced due to mental labor, the incidence of three high diseases of diabetes, hypertension and hyperlipidemia is increased increasingly because the favorite food of brain cells is sugar, and the human civilization is a major cause of harming 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 noodles are one of staple foods loved by people, although some noodles with health-care functional ingredients appear on the market, the nutrition and the efficacy are single, the effects of simultaneously reducing or controlling the three highs are not achieved, the composition needs to achieve the single purposes of balanced nutrition, enhancing the sugar metabolism rate and the like by continuously adjusting the ingredients and the proportion, the aim of regulating and controlling the organism in various aspects cannot be achieved, the existing noodles cannot achieve the functions of resisting bacteria, oxidation and viruses, and therefore, the EGCG pure natural nutritional noodles with the effect of reducing the three highs and the production process need to be designed.
Disclosure of Invention
The invention aims to solve the problems and designs EGCG pure natural nutritional noodles with the efficacy of reducing high blood pressure, high blood lipid and high blood sugar and a production process thereof.
The technical scheme of the invention is that the EGCG pure natural nutritional noodles with the effect of reducing high blood pressure, high blood lipid and high blood sugar and the production process thereof comprise the following steps:
the method comprises the following steps: preparing raw materials for producing the nutritional noodles;
step two: processing the raw materials;
step three: weighing the processed raw materials in parts by weight;
step four: putting the weighed raw materials into a preparation container;
step five: mixing and stirring the raw materials in the preparation container;
step six: making dough sheets and noodles;
step seven: putting the prepared noodles into a drying container;
step eight: and packaging the dried noodles.
As a further description of the technical scheme, in the step one, the raw materials include wheat, buckwheat, konjac, pagodatree flower bud, black sesame, linseed, cassia seed, celery, prunella vulgaris, bitter gourd, Chinese yam, mung bean and dogbane leaf, and the raw materials are as follows in parts by weight: 80-120 parts of wheat, 60-100 parts of buckwheat, 30-50 parts of konjac flour, 30-45 parts of EGCG, 25-45 parts of sophora flower bud, 15-30 parts of black sesame, 40-60 parts of linseed, 25-30 parts of cassia seed, 30-45 parts of celery, 20-36 parts of selfheal, 30-40 parts of bitter gourd, 15-30 parts of Chinese yam, 20-28 parts of mung bean and 18-32 parts of dogbane leaf.
As further description of the technical scheme, the raw materials are as follows in parts by weight: 100 parts of wheat, 80 parts of buckwheat, 40 parts of konjac flour, 35 parts of EGCG, 30 parts of sophora flower bud, 25 parts of black sesame, 50 parts of linseed, 28 parts of cassia seed, 35 parts of celery, 30 parts of selfheal, 35 parts of balsam pear, 18 parts of Chinese yam, 25 parts of mung bean and 25 parts of dogbane leaf, and in the second step, the processing operation of the raw materials comprises the following steps:
step A: cleaning the raw materials, wherein in the step, wheat, buckwheat, konjak, pagodatree flower bud, black sesame, flaxseed, cassia seed, celery, selfheal, balsam pear, Chinese yam, mung bean and dogbane leaf are respectively put into different containers for cleaning, and after cleaning, the moisture on the raw materials is removed;
and B: pulverizing the raw materials, and pulverizing the cleaned and dewatered raw materials respectively to make the fineness of the raw materials meet the requirement of making noodles.
As a further description of the technical solution, in the third step, an electronic weighing device is used to weigh the processed raw materials.
As a further description of the technical solution, in the fourth step, the preparation container is made of stainless steel, and the raw materials are sequentially placed in the stainless steel preparation container.
As a further description of the technical scheme, in the fifth step, the crushed wheat, buckwheat, konjak, sophora flower bud, black sesame, linseed, cassia seed, celery, selfheal, balsam pear, Chinese yam, mung bean and dogbane leaf are put into a stainless steel preparation container, edible salt, sodium carbonate and water are added into the stainless steel preparation container, a mechanical stirrer is used for stirring, and the raw materials are stirred into a dough.
As a further description of the technical solution, in the sixth step, a plurality of prepared dough-like raw materials are made into dough skins with uniform thickness, and the prepared dough skins are put on a noodle production machine for preparation, so that the dough skins become noodles with uniform width.
As a further description of the technical solution, in the seventh step, a plurality of supporting sectional materials are arranged in the drying container, a drying tray is arranged on each layer of the forming sectional materials, the prepared noodles are arranged in the drying tray, and a sterilization device is further arranged in the drying container to realize sterilization in the drying process of the noodles.
As further description of the technical scheme, the dried and sterilized noodles are placed on an automatic conveying device to be conveyed to an automatic packing machine, are packed by the automatic packing machine and are stored in a warehouse.
The nutritional noodles have the beneficial effects that the nutritional noodles prepared by the invention have the effects of reducing hypertension, hyperlipidemia and hyperglycemia, can be used as staple food, can enhance immunity, are more beneficial to body absorption, and have higher nutritional value.
Detailed Description
Firstly, the design of the invention is designed originally, the noodles are one of staple foods loved by people, although some noodles with health-care functional components appear on the market, the nutrition and the efficacy are single, the noodles do not have the effects of simultaneously reducing or controlling the three highs, the composition needs to continuously adjust the components and the proportion to achieve the single purposes of balanced nutrition, enhancing the sugar metabolism rate and the like, the aim of regulating and controlling the organism in various aspects cannot be achieved, and the existing noodles cannot realize the functions of resisting bacteria, oxidation and viruses, so the invention designs the EGCG pure natural nutritional noodles with the effect of reducing the three highs and the production process thereof.
The invention will be described in detail below, and an EGCG pure natural nutritious noodle with the efficacy of reducing high blood pressure, high blood lipid and high blood sugar and a production process thereof comprise the following steps:
the method comprises the following steps: preparing raw materials for producing the nutritional noodles, wherein in the step, the raw materials comprise wheat, buckwheat, konjak, sophora flower bud, black sesame, linseed, cassia seed, celery, selfheal, balsam pear, Chinese yam, mung bean and dogbane leaf, and the raw materials comprise the following components in parts by weight: 80-120 parts of wheat, 60-100 parts of buckwheat, 30-50 parts of konjaku flour, 30-45 parts of EGCG, 25-45 parts of sophora flower bud, 15-30 parts of black sesame, 40-60 parts of linseed, 25-30 parts of cassia seed, 30-45 parts of celery, 20-36 parts of selfheal, 30-40 parts of balsam pear, 15-30 parts of Chinese yam, 20-28 parts of mung bean, 18-32 parts of dogbane leaf,
the weight parts of the raw materials are as follows: 100 parts of wheat, 80 parts of buckwheat, 40 parts of konjac flour, 35 parts of EGCG, 30 parts of sophora flower bud, 25 parts of black sesame, 50 parts of linseed, 28 parts of cassia seed, 35 parts of celery, 30 parts of selfheal, 35 parts of balsam pear, 18 parts of Chinese yam, 25 parts of mung bean and 25 parts of dogbane leaf.
Step two: subjecting the feedstock to a processing operation, wherein the processing operation on the feedstock comprises the steps of:
step A: cleaning the raw materials, wherein in the step, wheat, buckwheat, konjak, pagodatree flower bud, black sesame, flaxseed, cassia seed, celery, selfheal, balsam pear, Chinese yam, mung bean and dogbane leaf are respectively put into different containers for cleaning, and after cleaning, the moisture on the raw materials is removed;
and B: pulverizing the raw materials, and pulverizing the cleaned and dewatered raw materials respectively to make the fineness of the raw materials meet the requirement of making noodles.
Step three: and weighing the processed raw materials according to the parts by weight, and in the step, weighing the processed raw materials by adopting an electronic weighing device.
Step four: and (3) putting the weighed raw materials into a preparation container, wherein the preparation container is made of stainless steel, and the raw materials are sequentially put into the stainless steel preparation container.
Step five: mixing and stirring the raw materials in the preparation container, in the step, putting the crushed wheat, buckwheat, konjak, sophora flower bud, black sesame, linseed, cassia seed, celery, selfheal, balsam pear, Chinese yam, mung bean and dogbane leaf into a stainless steel preparation container, adding edible salt, sodium carbonate and water into the stainless steel preparation container, stirring by adopting a mechanical stirrer, and stirring the raw materials into a dough.
Step six: preparing dough skins and noodles, wherein in the step, a plurality of prepared dough-shaped raw materials are prepared into the dough skins with uniform thickness, and the prepared dough skins are put on a noodle production machine for preparation, so that the dough skins become the noodles with uniform width.
Step seven: putting the prepared noodles into a drying container, wherein in the step, a plurality of supporting sectional materials are arranged in the drying container, a drying tray is arranged on each layer of the prepared sectional materials, the prepared noodles are arranged in the drying tray, and a sterilizing device is also arranged in the drying container to realize sterilization in the noodle drying process.
Step eight: and (3) packaging the dried noodles, wherein in the step, the dried and sterilized noodles are placed on an automatic conveying device for conveying, conveyed to an automatic packing machine, packed by the automatic packing machine and put in storage.
The nutritional noodles prepared by the invention have the effects of reducing hypertension, hyperlipidemia and hyperglycemia, can enhance immunity as staple food, are more beneficial to body absorption, and have higher nutritional value.
The technical solutions described above only represent the preferred technical solutions of the present invention, and some possible modifications to some parts of the technical solutions by those skilled in the art all represent the principles of the present invention, and fall within the protection scope of the present invention.
Claims (9)
1. An EGCG pure natural nutritious noodle with the efficacy of reducing high blood pressure, high blood lipid and high blood sugar and a production process thereof are characterized by comprising the following steps:
the method comprises the following steps: preparing raw materials for producing the nutritional noodles;
step two: processing the raw materials;
step three: weighing the processed raw materials in parts by weight;
step four: putting the weighed raw materials into a preparation container;
step five: mixing and stirring the raw materials in the preparation container;
step six: making dough sheets and noodles;
step seven: putting the prepared noodles into a drying container;
step eight: and packaging the dried noodles.
2. The EGCG pure natural nutritional noodles with the efficacy of reducing high blood pressure, high blood lipid and high blood sugar and the production process thereof as claimed in claim 1, wherein in the step one, the raw materials comprise wheat, buckwheat, konjak, sophora flower bud, black sesame, linseed, cassia seed, celery, selfheal, balsam pear, Chinese yam, mung bean and dogbane leaf, and the raw materials comprise the following components in parts by weight: 80-120 parts of wheat, 60-100 parts of buckwheat, 30-50 parts of konjac flour, 30-45 parts of EGCG, 25-45 parts of sophora flower bud, 15-30 parts of black sesame, 40-60 parts of linseed, 25-30 parts of cassia seed, 30-45 parts of celery, 20-36 parts of selfheal, 30-40 parts of bitter gourd, 15-30 parts of Chinese yam, 20-28 parts of mung bean and 18-32 parts of dogbane leaf.
3. The EGCG pure natural nutritious noodle with the effect of reducing high blood pressure, high blood lipid and high blood sugar as claimed in claim 2 and the production process thereof, characterized in that the raw materials are as follows in parts by weight: 100 parts of wheat, 80 parts of buckwheat, 40 parts of konjac flour, 35 parts of EGCG, 30 parts of sophora flower bud, 25 parts of black sesame, 50 parts of linseed, 28 parts of cassia seed, 35 parts of celery, 30 parts of selfheal, 35 parts of balsam pear, 18 parts of Chinese yam, 25 parts of mung bean and 25 parts of dogbane leaf, and in the second step, the processing operation of the raw materials comprises the following steps:
step A: cleaning the raw materials, wherein in the step, wheat, buckwheat, konjak, pagodatree flower bud, black sesame, flaxseed, cassia seed, celery, selfheal, balsam pear, Chinese yam, mung bean and dogbane leaf are respectively put into different containers for cleaning, and after cleaning, the moisture on the raw materials is removed;
and B: pulverizing the raw materials, and pulverizing the cleaned and dewatered raw materials respectively to make the fineness of the raw materials meet the requirement of making noodles.
4. The EGCG pure natural nutritious noodle with the efficacy of reducing high blood pressure, high blood lipid and high blood sugar and the production process according to claim 3, characterized in that in the third step, the processed raw materials are weighed by an electronic weighing device.
5. The EGCG pure natural nutritious noodle with the efficacy of reducing high blood pressure, high blood lipid and high blood sugar as claimed in claim 4, and the production process thereof, wherein in the fourth step, the preparation container is made of stainless steel, and the raw materials are sequentially placed in the stainless steel preparation container.
6. The EGCG pure natural nutritious noodle with the efficacy of reducing high blood pressure, high blood lipid and high blood sugar and the production process thereof as claimed in claim 5, characterized in that, in the fifth step, the crushed wheat, buckwheat, konjak, sophora flower bud, black sesame, linseed, cassia seed, celery, selfheal, balsam pear, Chinese yam, mung bean and dogbane leaf are put into a stainless steel preparation container, edible salt, sodium carbonate and water are added into the stainless steel preparation container, a mechanical stirrer is adopted for stirring, and the raw materials are stirred into a dough shape.
7. The EGCG pure natural nutritious noodle with the efficacy of reducing high blood pressure, high blood lipid and high blood sugar as claimed in claim 6 and the production process thereof, characterized in that, in the sixth step, a plurality of prepared dough-like raw materials are made into dough skins with uniform thickness, and the prepared dough skins are put on a noodle production machine for making, so that the dough skins become noodles with uniform width.
8. The EGCG pure natural nutritious noodle and the production process according to claim 7, characterized in that in the seventh step, there are several supporting profiles in the drying container, each layer of forming profile has a drying tray, there are prepared noodles in the drying tray, there is a sterilization device in the drying container, to realize the sterilization of noodles in the drying process.
9. The EGCG pure natural nutritious noodle and the production process according to claim 1, characterized in that in step eight, the dried and sterilized noodle is put on an automatic conveyor to be conveyed to an automatic packer, packed by the automatic packer and put in storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111597224.1A CN114271435A (en) | 2021-12-24 | 2021-12-24 | EGCG pure natural nutritional noodles with effect of reducing high blood pressure, high blood lipid and high blood sugar and production process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111597224.1A CN114271435A (en) | 2021-12-24 | 2021-12-24 | EGCG pure natural nutritional noodles with effect of reducing high blood pressure, high blood lipid and high blood sugar and production process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114271435A true CN114271435A (en) | 2022-04-05 |
Family
ID=80874816
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111597224.1A Pending CN114271435A (en) | 2021-12-24 | 2021-12-24 | EGCG pure natural nutritional noodles with effect of reducing high blood pressure, high blood lipid and high blood sugar and production process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114271435A (en) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104920975A (en) * | 2015-06-11 | 2015-09-23 | 遵义陆圣康源科技开发有限责任公司 | Green tea noodles rich in catechin and preparation method of green tea noodles |
| CN106107997A (en) * | 2016-08-17 | 2016-11-16 | 陈石良 | A kind of antioxidation hypertension and hyperlipemia SOD Semen Lini oil soft capsule and preparation method thereof |
| CN106106679A (en) * | 2016-08-22 | 2016-11-16 | 湖北省农业科学院果树茶叶研究所 | A kind of cookies containing EGCG, shea and Passifolra edulis and preparation method thereof |
| CN108936638A (en) * | 2018-08-31 | 2018-12-07 | 陈石良 | A kind of blood fat reducing healthcare food and preparation method thereof |
| CN109674042A (en) * | 2019-02-02 | 2019-04-26 | 北京振东光明药物研究院有限公司 | A kind of nutriment and preparation method thereof improving immunity |
| CN111543587A (en) * | 2020-04-26 | 2020-08-18 | 江苏修身生物科技有限公司 | Cordyceps sinensis edible noodles with effect of reducing high blood pressure, high blood lipid and high blood sugar and preparation method thereof |
| CN111543586A (en) * | 2020-04-26 | 2020-08-18 | 江苏修身生物科技有限公司 | Plateau lucid ganoderma-based nutritional fine dried noodles capable of reducing high blood pressure, high blood sugar and production process thereof |
| CN111543584A (en) * | 2020-04-26 | 2020-08-18 | 江苏修身生物科技有限公司 | Pure natural nutritional fine dried noodles with effect of reducing high blood pressure, high blood sugar and high blood lipid and production process thereof |
| CN111567734A (en) * | 2020-04-26 | 2020-08-25 | 江苏修身生物科技有限公司 | Apocynum venetum leaf edible noodles with effect of reducing high blood pressure, high blood lipid and high blood sugar and preparation method thereof |
-
2021
- 2021-12-24 CN CN202111597224.1A patent/CN114271435A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104920975A (en) * | 2015-06-11 | 2015-09-23 | 遵义陆圣康源科技开发有限责任公司 | Green tea noodles rich in catechin and preparation method of green tea noodles |
| CN106107997A (en) * | 2016-08-17 | 2016-11-16 | 陈石良 | A kind of antioxidation hypertension and hyperlipemia SOD Semen Lini oil soft capsule and preparation method thereof |
| CN106106679A (en) * | 2016-08-22 | 2016-11-16 | 湖北省农业科学院果树茶叶研究所 | A kind of cookies containing EGCG, shea and Passifolra edulis and preparation method thereof |
| CN108936638A (en) * | 2018-08-31 | 2018-12-07 | 陈石良 | A kind of blood fat reducing healthcare food and preparation method thereof |
| CN109674042A (en) * | 2019-02-02 | 2019-04-26 | 北京振东光明药物研究院有限公司 | A kind of nutriment and preparation method thereof improving immunity |
| CN111543587A (en) * | 2020-04-26 | 2020-08-18 | 江苏修身生物科技有限公司 | Cordyceps sinensis edible noodles with effect of reducing high blood pressure, high blood lipid and high blood sugar and preparation method thereof |
| CN111543586A (en) * | 2020-04-26 | 2020-08-18 | 江苏修身生物科技有限公司 | Plateau lucid ganoderma-based nutritional fine dried noodles capable of reducing high blood pressure, high blood sugar and production process thereof |
| CN111543584A (en) * | 2020-04-26 | 2020-08-18 | 江苏修身生物科技有限公司 | Pure natural nutritional fine dried noodles with effect of reducing high blood pressure, high blood sugar and high blood lipid and production process thereof |
| CN111567734A (en) * | 2020-04-26 | 2020-08-25 | 江苏修身生物科技有限公司 | Apocynum venetum leaf edible noodles with effect of reducing high blood pressure, high blood lipid and high blood sugar and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 江鹏;陆启玉;: "营养强化面条研究进展" * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101836709B (en) | Tartary buckwheat noodles and preparation method thereof | |
| CN1864535A (en) | Fat-reducing food of oat series and method for preparing same | |
| CN101507499B (en) | Powder containing Elephant Foot yam and sweep potato | |
| CN104621465A (en) | Nutritional flour containing apples and corns, and preparation method of nutritional flour | |
| CN105285707A (en) | Potato whole powder fine dried noodles and processing method thereof | |
| CN101057653A (en) | Health care wild herb powder | |
| CN105995503A (en) | Fine dried noodles capable of controlling blood sugar and containing tartary buckwheat and okra as well as preparation method | |
| CN102696967A (en) | Senile series miscellaneous grains-miscellaneous bean cooking-free noodle and preparation method thereof | |
| CN111096404A (en) | Selenium-rich highland barley milk beverage and preparation method thereof | |
| CN103380842A (en) | Method for preparing health care morning tea by utilizing whole plant powder of mung beans | |
| CN103859290B (en) | Sea-tangle, green gram health care steamed bun and preparation method thereof | |
| CN101735934B (en) | Five-grain and gingko vinegar and preparation method thereof | |
| CN108283266B (en) | Jackfruit nutritional noodles | |
| CN114271435A (en) | EGCG pure natural nutritional noodles with effect of reducing high blood pressure, high blood lipid and high blood sugar and production process thereof | |
| CN104621463A (en) | Nutrient noodles with tomatoes and corns and preparation method of nutrient noodle | |
| CN105053839A (en) | Purple grape flavored purple sweet potato noodle and preparation method thereof | |
| CN105124399A (en) | Tomato purple sweet potato noodles and preparation method thereof | |
| CN112106930A (en) | High-vegetable-protein noodles and preparation method thereof | |
| CN106857972A (en) | A kind of delicate fragrance type Chinese celery tartary buckwheat tea and preparation method thereof | |
| CN101040685A (en) | Method for preparing corn food by using enzyme and the application thereof | |
| CN110833139A (en) | Low-sugar, multi-vitamin and high-protein wheat flour | |
| CN111406885A (en) | Rice-stuffed glutinous rice cake and manufacturing method thereof | |
| CN102687828A (en) | Production method of buckwheat rutin instant noodles | |
| CN105053836A (en) | Actinidia chinensis flavored purple sweet potato noodle and preparation method thereof | |
| CN105053838A (en) | Pineapple-flavored purple sweet potato noodles and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220405 |
|
| RJ01 | Rejection of invention patent application after publication |