阅读说明：本技术 一种具有降三高功效的小分子苦荞面条及其制备方法 (Micromolecular tartary buckwheat noodles with efficacy of reducing high blood pressure, high blood lipid and high blood sugar and preparation method thereof ) 是由 林冠华 汪聚敏 林晓汗 于 2021-07-29 设计创作，主要内容包括：本发明提出了一种具有降三高功效的小分子苦荞面条及其制备方法,涉及食品加工技术领域。一种具有降三高功效的小分子苦荞面条,包括高筋面粉、苦荞麦芯、苦荞麦皮、党参、黄芪、西洋参、桑叶、黑枸杞、天麻、食盐和催化剂。方法包括如下步骤：分别取苦荞麦芯、苦荞麦皮、党参、黄芪、桑叶、西洋参、黑枸杞和天麻破碎后,获得苦荞麦芯粉、苦荞麦皮粉、党参粉、黄芪粉、西洋参粉和天麻粉；获得糊化粉；获得湿面条；将面条烘干后,获得具有降三高功效的小分子苦荞面条。本发明的面条具有降低高血压、高血糖和高血脂的优点。(The invention provides small-molecule tartary buckwheat noodles with an effect of reducing high blood pressure, high blood lipid and high blood sugar and a preparation method thereof, and relates to the technical field of food processing. A small molecule tartary buckwheat noodle with effect of reducing high blood pressure, high blood lipid and high blood sugar comprises high gluten flour, tartary buckwheat core, tartary buckwheat peel, radix Codonopsis, radix astragali, radix Panacis Quinquefolii, folium Mori, fructus Lycii, rhizoma Gastrodiae, salt and catalyst. The method comprises the following steps: respectively crushing tartary buckwheat core, tartary buckwheat peel, codonopsis pilosula, astragalus membranaceus, mulberry leaves, American ginseng, black wolfberry and gastrodia elata to obtain tartary buckwheat core powder, tartary buckwheat peel powder, codonopsis pilosula powder, astragalus membranaceus powder, American ginseng powder and gastrodia elata powder; obtaining gelatinized powder; obtaining wet noodles; and drying the noodles to obtain the micromolecule tartary buckwheat noodles with the efficacy of reducing high blood pressure, high blood lipid and high blood sugar. The noodles have the advantages of reducing hypertension, hyperglycemia and hyperlipidemia.)

1. The micromolecule tartary buckwheat 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: 20-40 parts of high gluten flour, 60-80 parts of tartary buckwheat core, 6-10 parts of tartary buckwheat husk, 1-5 parts of codonopsis pilosula, 1-5 parts of astragalus membranaceus, 1-3 parts of American ginseng, 1-5 parts of mulberry leaves, 1-3 parts of lycium ruthenicum, 1-5 parts of gastrodia elata, 0.1-0.3 part of salt and 0.01-0.018 part of catalyst.

2. The small-molecule tartary buckwheat noodle with the effect of reducing the blood pressure, the blood lipid and the blood lipid of people according to claim 1, wherein the catalyst is glutamine transaminase, and the tartary buckwheat skin comprises a first layer of skin and a second layer of skin of tartary buckwheat.

3. The small-molecule tartary buckwheat noodle with the effect of reducing the blood pressure, the blood lipid and the blood lipid of a patient according to claim 1, is characterized by comprising the following components in parts by weight: 30 parts of high gluten flour, 70 parts of tartary buckwheat core, 8 parts of tartary buckwheat peel, 3 parts of codonopsis pilosula, 3 parts of astragalus membranaceus, 2 parts of American ginseng, 3 parts of mulberry leaves, 2 parts of black medlar, 3 parts of gastrodia elata, 0.2 part of salt and 0.015 part of catalyst.

4. The preparation method of the small-molecule tartary buckwheat noodles with the efficacy of reducing the three highs according to any one of claims 1 to 3, is characterized by comprising the following steps of:

respectively crushing tartary buckwheat core, tartary buckwheat peel, codonopsis pilosula, astragalus membranaceus, mulberry leaves, American ginseng, black wolfberry and gastrodia elata to obtain tartary buckwheat core powder, tartary buckwheat peel powder, codonopsis pilosula powder, astragalus membranaceus powder, American ginseng powder and gastrodia elata powder;

taking 1/3-2/3 of tartary buckwheat kernel powder, adding the powder and the powder in a weight ratio of (2-3): 10, uniformly stirring, extruding by an extrusion bulking machine to obtain an extrudate, and crushing after the extrudate is cooled to obtain gelatinized powder;

mixing all the components, adding the components in a weight ratio of (5-7): 10, uniformly mixing and kneading the mixture into smooth dough;

curing the bulk object, pressing into sheets, curing again, and cutting into strips to obtain wet noodles;

and drying the noodles to obtain the micromolecule tartary buckwheat noodles with the efficacy of reducing high blood pressure, high blood lipid and high blood sugar.

5. The preparation method of the small-molecule tartary buckwheat noodles with the efficacy of reducing the blood pressure, the blood lipid and the blood lipid as well as the blood lipid and the blood sugar of the patients according to claim 4, wherein the tartary buckwheat core, the tartary buckwheat skin, the codonopsis pilosula, the astragalus membranaceus, the mulberry leaves, the American ginseng, the lycium ruthenicum and the gastrodia elata are crushed to 400-mesh and 600-mesh.

6. The preparation method of the small molecular tartary buckwheat noodles with the efficacy of reducing blood pressure, blood sugar and blood lipid levels as claimed in claim 4, wherein the temperature of the extrusion and expansion machine is 150-.

7. The preparation method of the small-molecule tartary buckwheat noodles with the efficacy of reducing the blood pressure, the blood lipid and the blood lipid as well as the blood sugar and the blood sugar as claimed in claim 4, wherein the extrudate is cooled to 20-30 ℃, and then crushed to 400-600 meshes to obtain gelatinized powder.

8. The preparation method of the small-molecule tartary buckwheat noodles with the efficacy of reducing the blood pressure, the blood lipid and the blood lipid as well as the blood lipid and the blood sugar of the patient according to the claim 4, wherein the dough-like object is aged for 25-35min at 25-35 ℃.

9. The preparation method of the small-molecule tartary buckwheat noodles with the efficacy of reducing the blood pressure, the blood lipid and the blood lipid as well as the blood lipid and the blood sugar as claimed in claim 4 is characterized in that the dough is cooked for 5-8min at 25-35 ℃ after being pressed into slices and then cut into strips.

10. The preparation method of the small-molecule tartary buckwheat noodles with the efficacy of reducing the blood pressure, the blood lipid and the blood lipid as well as the blood lipid and the blood sugar of the patients according to claim 4, wherein the noodle is dried for 60-90min at 50-55 ℃.

Technical Field

The invention relates to the technical field of food processing, and particularly relates to micromolecule tartary buckwheat noodles with an effect of reducing high blood pressure, high blood lipid and high blood sugar and a preparation method thereof.

Background

Hypertension, hyperlipidemia and hyperglycemia are common frequently-occurring diseases, generally, the incidence rate is higher in people over 50 years old, according to modern medical research, the hypertension, the hyperlipidemia and the hyperglycemia are main reasons for the formation and development of arteriosclerosis, and the arteriosclerosis is also the pathological basis of cardiovascular and cerebrovascular diseases, namely, the hypertension, the hyperlipidemia and the hyperglycemia are important risk factors for causing cardiovascular and cerebrovascular diseases such as diabetes, coronary heart disease, cerebral hemorrhage and cerebral thrombosis, and at present, the number of patients with cardiovascular and cerebrovascular diseases in China exceeds 2.7 hundred million. Therefore, controlling and preventing "hypertension, hyperglycemia and hyperlipidemia" can reduce the morbidity and mortality of cardiovascular and cerebrovascular diseases. The three diseases can exist independently or be mutually associated, any one of the three diseases appears, and three highs are easy to form at the later stage. At present, people suffering from three highs in China reach 3 hundred million persons, no special-effect method exists for the three highs, western medicine treatment is generally adopted, but western medicines can only temporarily control three highs indexes, the three highs indexes cannot be fundamentally cured, and the three highs health care wine needs to be taken for life, so that the side effect on human bodies is large; some western medicines have obvious treatment effects but are expensive, and in addition, long-term administration is required, so that a large burden is caused to patients.

At present, the clinical treatment method for the patients with hypertension, hyperlipidemia and hyperglycemia is generally controlled by western medicines, and although the western medicines have good curative effects on the treatment of hypertension, hyperlipidemia and hyperglycemia, certain side effects can be caused by frequent taking.

The traditional Chinese medicine treatment of 'three high' is based on integral regulation, disease treatment and disease origin seeking, can effectively regulate the function balance among all systems of the body, has mild effect of reducing the 'three high', better effect and less side effect. The food can not only increase nutrition, but also treat diseases. Many foods suitable for health preservation are highly advocated in China. Common health preserving products comprise coarse cereal powder, coarse cereal porridge, medicated diet and the like. Chinese noodles have a long history in China and also have high edible population. Aiming at the requirements of people on food such as food fullness, food nutrition, functionality and health care, a wide variety of common noodles, health care noodles and the like appear on the market. The existing health-care noodles have more traditional Chinese medicine components, and are not good in taste and smell, so that the development of the health-care noodles which have the effects of reducing blood pressure and blood fat, clearing heat and removing toxicity, are wide in applicable population, are suitable for long-term use, are safe and reliable, and have good economic significance and social significance.

Disclosure of Invention

The invention aims to provide the micromolecule tartary buckwheat noodles with the efficacy of reducing the three highs, and the micromolecule tartary buckwheat noodles with the efficacy of reducing the three highs have the advantages of reducing hypertension, hyperglycemia and hyperlipidemia.

The invention also aims to provide a preparation method of the small-molecule tartary buckwheat noodles with the effect of reducing the three highs, so as to prepare the noodles with the effects of reducing hypertension, hyperglycemia and hyperlipidemia.

The technical problem to be solved by the invention is realized by adopting the following technical scheme.

On one hand, the embodiment of the application provides a micromolecule tartary buckwheat noodle with the efficacy of reducing three highs, which comprises the following components in parts by weight: 20-40 parts of high gluten flour, 60-80 parts of tartary buckwheat core, 6-10 parts of tartary buckwheat husk, 1-5 parts of codonopsis pilosula, 1-5 parts of astragalus membranaceus, 1-3 parts of American ginseng, 1-5 parts of mulberry leaves, 1-3 parts of lycium ruthenicum, 1-5 parts of gastrodia elata, 0.1-0.3 part of salt and 0.01-0.018 part of catalyst.

On the other hand, the embodiment of the application provides a preparation method of small-molecule tartary buckwheat noodles with the efficacy of reducing three highs, which comprises the following steps:

respectively crushing tartary buckwheat core, tartary buckwheat peel, codonopsis pilosula, astragalus membranaceus, mulberry leaves, American ginseng, black wolfberry and gastrodia elata to obtain tartary buckwheat core powder, tartary buckwheat peel powder, codonopsis pilosula powder, astragalus membranaceus powder, American ginseng powder and gastrodia elata powder;

taking 1/3-2/3 of tartary buckwheat kernel powder, adding the powder and the powder in a weight ratio of (2-3): 10, uniformly stirring, extruding by an extrusion bulking machine to obtain an extrudate, and crushing after the extrudate is cooled to obtain gelatinized powder;

mixing all the components, adding the components in a weight ratio of (5-7): 10, uniformly mixing and kneading the mixture into smooth dough;

curing the bulk object, pressing into sheets, curing again, and cutting into strips to obtain wet noodles;

and drying the noodles to obtain the micromolecule tartary buckwheat noodles with the efficacy of reducing high blood pressure, high blood lipid and high blood sugar.

The tartary buckwheat contains more trace elements such as iron, manganese, zinc and the like than common grains. Buckwheat contains rich dietary fiber, and the content of the dietary fiber is 10 times of that of common refined rice; the buckwheat contains B vitamins, vitamin E, chromium, phosphorus, calcium, ferrum, lysine, amino acids, fatty acid, linoleic acid, nicotinic acid, rutin, etc.

The buckwheat husk has high flavone content, has antiaging effect, is a strong antioxidant, and can effectively scavenge oxygen free radicals in vivo, prevent cell degeneration and aging, and prevent cancer; can improve blood circulation, reduce cholesterol, and has effects of lowering blood pressure, reducing blood lipid and lowering blood sugar; the flavone has good treatment effect on a plurality of diseases, and can inhibit the exudation of inflammatory biological enzymes, promote wound healing and relieve pain.

The American ginseng can improve immunity, reduce blood sugar, enrich blood, replenish qi, protect cardiovascular system and enhance memory.

Rhizoma Gastrodiae has effects in calming endogenous wind, arresting convulsion, suppressing liver yang, promoting blood circulation, and lowering blood pressure.

The mulberry leaves can disperse wind and heat, clear away the lung-heat, moisten dryness, reduce blood pressure, reduce blood fat and reduce blood sugar.

Radix Codonopsis has effects of resisting aging, resisting oxidation, relieving fatigue, regulating immunity, protecting gastrointestinal tract, reducing blood sugar and blood lipid, and regulating central nervous system.

Radix astragali has effects of protecting cardiovascular system, resisting tumor, resisting aging, resisting oxidation, relieving fatigue, resisting stress, regulating immunity, reducing blood sugar and blood lipid, and regulating central nervous system.

The lycium ruthenicum murr is rich in anthocyanin, and has the effects of enhancing immunity, resisting fatigue, tonifying kidney and replenishing essence, promoting fluid production to quench thirst, improving blood circulation, reducing blood fat, reducing blood pressure and balancing blood sugar.

Compared with the prior art, the embodiment of the invention has at least the following advantages or beneficial effects:

the noodles are prepared by mixing buckwheat core, tartary buckwheat hull, codonopsis pilosula, astragalus membranaceus, mulberry leaves, American ginseng, black wolfberry, gastrodia elata and high gluten flour, the effects of the buckwheat core, the tartary buckwheat hull, the codonopsis pilosula, the astragalus membranaceus, the mulberry leaves, the American ginseng, the black wolfberry and the gastrodia elata can be integrated, and the effects of improving blood circulation, reducing blood fat, reducing blood pressure and balancing blood sugar are achieved by the cooperation of the medicines.

According to the invention, part of tartary buckwheat core powder is extruded at high temperature, so that hydrogen bonds among starch molecules can be effectively broken, the activity of enzyme is passivated, the buckwheat powder is gelatinized, and excellent viscoelasticity and puffing effects are obtained; all the raw materials are mixed in the subsequent process, the texture of the dough can be improved through the catalyst, and the cross-linking of the dough is catalyzed, so that the finally prepared noodles have better elasticity and are not easy to lose in the cooking process.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.

It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict. The present invention will be described in detail below with reference to specific examples.

The invention provides micromolecule tartary buckwheat noodles with the efficacy of reducing high blood pressure, high blood sugar and high blood lipid, which comprise the following components in parts by weight: 20-40 parts of high gluten flour, 60-80 parts of tartary buckwheat core, 6-10 parts of tartary buckwheat husk, 1-5 parts of codonopsis pilosula, 1-5 parts of astragalus membranaceus, 1-3 parts of American ginseng, 1-5 parts of mulberry leaves, 1-3 parts of lycium ruthenicum, 1-5 parts of gastrodia elata, 0.1-0.3 part of salt and 0.01-0.018 part of catalyst. The noodles are prepared by mixing buckwheat core, tartary buckwheat hull, codonopsis pilosula, astragalus membranaceus, mulberry leaves, American ginseng, black wolfberry, gastrodia elata and high gluten flour, the effects of the buckwheat core, the tartary buckwheat hull, the codonopsis pilosula, the astragalus membranaceus, the mulberry leaves, the American ginseng, the black wolfberry and the gastrodia elata can be integrated, and the effects of improving blood circulation, reducing blood fat, reducing blood pressure and balancing blood sugar are achieved by the cooperation of the medicines.

In some embodiments of the invention, the catalyst is transglutaminase and the tartary buckwheat hulls comprise a first layer of hulls and a second layer of hulls of tartary buckwheat. The glutamine transaminase can catalyze acyl transfer reaction and can catalyze the cross-linking of protein molecules in the dough, so that the finally prepared dough has better elasticity, and the dough can not be easily lost in the cooking process. The first layer and the second layer of the epidermis of the tartary buckwheat have high flavone content, have the anti-aging effect, are strong antioxidants, can effectively eliminate oxygen free radicals in vivo, can prevent cell degeneration and aging, and can also prevent cancer; can improve blood circulation, reduce cholesterol, and has effects of lowering blood pressure, reducing blood lipid and lowering blood sugar; the flavone has good treatment effect on a plurality of diseases, and can inhibit the exudation of inflammatory biological enzymes, promote wound healing and relieve pain. In some embodiments of the present invention, the noodles comprise the following components in parts by weight: 30 parts of high gluten flour, 70 parts of tartary buckwheat core, 8 parts of tartary buckwheat peel, 3 parts of codonopsis pilosula, 3 parts of astragalus membranaceus, 2 parts of American ginseng, 3 parts of mulberry leaves, 2 parts of black medlar, 3 parts of gastrodia elata, 0.2 part of salt and 0.015 part of catalyst.

The invention provides a preparation method of micromolecule tartary buckwheat noodles with the efficacy of reducing high blood pressure, high blood lipid and high blood sugar, which comprises the following steps: respectively crushing tartary buckwheat core, tartary buckwheat peel, codonopsis pilosula, astragalus membranaceus, mulberry leaves, American ginseng, black wolfberry and gastrodia elata to obtain tartary buckwheat core powder, tartary buckwheat peel powder, codonopsis pilosula powder, astragalus membranaceus powder, American ginseng powder and gastrodia elata powder; taking 1/3-2/3 of tartary buckwheat kernel powder, adding the powder and the powder in a weight ratio of (2-3): 10, uniformly stirring, extruding by an extrusion bulking machine to obtain an extrudate, and crushing after the extrudate is cooled to obtain gelatinized powder; mixing all the components, adding the components in a weight ratio of (5-7): 10, uniformly mixing and kneading the mixture into smooth dough; curing the bulk object, pressing into sheets, curing again, and cutting into strips to obtain wet noodles; and drying the noodles to obtain the micromolecule tartary buckwheat noodles with the efficacy of reducing high blood pressure, high blood lipid and high blood sugar. According to the invention, part of tartary buckwheat core powder is extruded at high temperature, so that hydrogen bonds among starch molecules can be effectively broken, the activity of enzyme is passivated, the buckwheat powder is gelatinized, and excellent viscoelasticity and puffing effects are obtained; all the raw materials are mixed in the subsequent process, the texture of the dough can be improved through the catalyst, and the cross-linking of the dough is catalyzed, so that the finally prepared noodles have better elasticity and are not easy to lose in the cooking process.

In some embodiments of the present invention, the buckwheat core, buckwheat hull, codonopsis pilosula, astragalus membranaceus, mulberry leaf, american ginseng, lycium ruthenicum and gastrodia elata are crushed to 400-600 meshes. When the noodles are crushed to 400-600 meshes, small molecular raw materials can be harvested, so that the noodles with fine taste and good quality can be obtained more easily in the subsequent process.

In some embodiments of the present invention, the temperature of the extrusion and expansion machine is 150-. The tartary buckwheat core powder is extruded at the temperature, so that the gelatinization degree of the tartary buckwheat core powder is sufficient, and excellent viscoelasticity and puffing effect are obtained.

In some embodiments of the present invention, the extrudate is cooled to 20-30 ℃ and then crushed to 400-600 mesh to obtain gelatinized powder.

In some embodiments of the present invention, the dough is cured at 25-35 deg.C for 25-35 min. Aging at this temperature can ensure that the dough is fermented for a sufficient time to allow sufficient cross-linking within the dough, resulting in a noodle with good elasticity.

In some embodiments of the invention, the dough is pressed into sheets, cured at 25-35 ℃ for 5-8min, and then cut into strips. When the sheet is made, the sheet is continuously cured for 5-8min, so that the sheet can be fully cured, and the stable quality of the sheet is ensured.

In some embodiments of the invention, the noodle is dried specifically at 50-55 ℃ for 60-90 min.

The features and properties of the present invention are described in further detail below with reference to examples.

Example 1

A preparation method of micromolecule tartary buckwheat noodles with the efficacy of reducing high blood pressure, high blood lipid and high blood sugar comprises the following steps:

raw materials: 20kg of high gluten flour, 60kg of tartary buckwheat core, 6kg of tartary buckwheat hull, 1kg of codonopsis pilosula, 1kg of astragalus membranaceus, 1kg of American ginseng, 1kg of mulberry leaf, 1kg of lycium ruthenicum, 1kg of gastrodia elata, 0.1kg of salt and 0.01kg of glutamine transaminase

Respectively crushing tartary buckwheat core, tartary buckwheat hull, codonopsis pilosula, astragalus membranaceus, mulberry leaves, American ginseng, black wolfberry and gastrodia elata to 400 meshes to obtain tartary buckwheat core powder, tartary buckwheat hull powder, codonopsis pilosula powder, astragalus membranaceus powder, American ginseng powder and gastrodia elata powder;

1/3 tartary buckwheat core powder is taken, and the weight ratio of the tartary buckwheat core powder to the tartary buckwheat core powder is 2: 10 of water, stirring uniformly, extruding at the rotating speed of 100r/min by an extrusion bulking machine at the temperature of 150 ℃ to obtain an extrudate, cooling the extrudate to 20 ℃, and crushing to 400 meshes to obtain gelatinized powder;

all the components are mixed, and the weight ratio of all the components is 5: 10, uniformly mixing and kneading the mixture into smooth dough;

aging the dough at 25 deg.C for 25min, pressing into sheet, aging at 25 deg.C for 5min, and cutting to obtain wet noodles;

drying the noodles at 50 deg.C for 60min to obtain small molecule tartary buckwheat noodles with effects of reducing blood pressure, blood sugar and blood lipid.

Example 2

A preparation method of micromolecule tartary buckwheat noodles with the efficacy of reducing high blood pressure, high blood lipid and high blood sugar comprises the following steps:

raw materials: 30kg of high gluten flour, 70kg of tartary buckwheat core, 8kg of tartary buckwheat skin, 3kg of codonopsis pilosula, 3kg of astragalus membranaceus, 2kg of American ginseng, 3kg of mulberry leaves, 2kg of lycium ruthenicum, 3kg of gastrodia elata, 0.2kg of salt and 0.015kg of glutamine transaminase

Respectively crushing tartary buckwheat core, tartary buckwheat hull, codonopsis pilosula, astragalus membranaceus, mulberry leaves, American ginseng, black wolfberry and gastrodia elata to 500 meshes to obtain tartary buckwheat core powder, tartary buckwheat hull powder, codonopsis pilosula powder, astragalus membranaceus powder, American ginseng powder and gastrodia elata powder;

1/2 tartary buckwheat core powder is taken, and the weight ratio of the tartary buckwheat core powder to the tartary buckwheat core powder is 2.5: 10 of water, stirring uniformly, extruding at the rotating speed of 130r/min by an extrusion bulking machine at the temperature of 170 ℃ to obtain an extrudate, cooling the extrudate to 25 ℃, and crushing to 500 meshes to obtain gelatinized powder;

all components are mixed, and the weight ratio of all components is 6: 10, uniformly mixing and kneading the mixture into smooth dough;

aging the dough at 30 deg.C for 30min, pressing into sheet, aging at 30 deg.C for 6min, and cutting to obtain wet noodles;

drying the noodles at 53 deg.C for 75min to obtain small molecule tartary buckwheat noodles with effects of reducing blood pressure, blood sugar and blood lipid.

Example 3

A preparation method of micromolecule tartary buckwheat noodles with the efficacy of reducing high blood pressure, high blood lipid and high blood sugar comprises the following steps:

raw materials: 40kg of high gluten flour, 80kg of tartary buckwheat core, 10kg of tartary buckwheat hull, 5kg of codonopsis pilosula, 5kg of astragalus membranaceus, 3kg of American ginseng, 5kg of mulberry leaves, 3kg of lycium ruthenicum, 5kg of gastrodia elata, 0.3kg of salt and 0.018kg of glutamine transaminase

Respectively crushing tartary buckwheat core, tartary buckwheat hull, codonopsis pilosula, astragalus membranaceus, mulberry leaves, American ginseng, black wolfberry and gastrodia elata to 600 meshes to obtain tartary buckwheat core powder, tartary buckwheat hull powder, codonopsis pilosula powder, astragalus membranaceus powder, American ginseng powder and gastrodia elata powder;

2/3 tartary buckwheat core powder is taken and added with the following components in a weight ratio of 3: 10 of water, stirring uniformly, extruding at the rotating speed of 150r/min by an extrusion bulking machine at the temperature of 180 ℃ to obtain an extrudate, cooling the extrudate to 30 ℃, and crushing to 600 meshes to obtain gelatinized powder;

all components are mixed, and the weight ratio of all components is 7: 10, uniformly mixing and kneading the mixture into smooth dough;

aging the dough at 35 deg.C for 35min, pressing into sheet, aging at 35 deg.C for 8min, and cutting to obtain wet noodles;

drying the noodles at 55 deg.C for 90min to obtain small molecule tartary buckwheat noodles with effects of reducing blood pressure, blood sugar and blood lipid.

Comparative example 1

This comparative example differs from example 2 in that: no gelatinized powder preparation was performed.

A preparation method of micromolecule tartary buckwheat noodles with the efficacy of reducing high blood pressure, high blood lipid and high blood sugar comprises the following steps:

raw materials: 30kg of high gluten flour, 70kg of tartary buckwheat core, 8kg of tartary buckwheat skin, 3kg of codonopsis pilosula, 3kg of astragalus membranaceus, 2kg of American ginseng, 3kg of mulberry leaves, 2kg of lycium ruthenicum, 3kg of gastrodia elata, 0.2kg of salt and 0.015kg of glutamine transaminase

Respectively crushing tartary buckwheat core, tartary buckwheat hull, codonopsis pilosula, astragalus membranaceus, mulberry leaves, American ginseng, black wolfberry and gastrodia elata to 500 meshes to obtain tartary buckwheat core powder, tartary buckwheat hull powder, codonopsis pilosula powder, astragalus membranaceus powder, American ginseng powder and gastrodia elata powder;

all components are mixed, and the weight ratio of all components is 6: 10, uniformly mixing and kneading the mixture into smooth dough;

aging the dough at 30 deg.C for 30min, pressing into sheet, aging at 30 deg.C for 6min, and cutting to obtain wet noodles;

drying the noodles at 53 deg.C for 75min to obtain small molecule tartary buckwheat noodles with effects of reducing blood pressure, blood sugar and blood lipid.

Comparative example 2

This comparative example differs from example 2 in that: the tartary buckwheat husk is not added.

A preparation method of micromolecule tartary buckwheat noodles with the efficacy of reducing high blood pressure, high blood lipid and high blood sugar comprises the following steps:

raw materials: 30kg of high gluten flour, 70kg of tartary buckwheat core, 3kg of codonopsis pilosula, 3kg of astragalus membranaceus, 2kg of American ginseng, 3kg of mulberry leaves, 2kg of black medlar, 3kg of gastrodia elata, 0.2kg of salt and 0.015kg of glutamine transaminase

Respectively crushing tartary buckwheat core, codonopsis pilosula, astragalus membranaceus, mulberry leaves, American ginseng, black wolfberry and gastrodia elata into 500 meshes to obtain tartary buckwheat core powder, codonopsis pilosula powder, astragalus membranaceus powder, American ginseng powder and gastrodia elata powder;

1/2 tartary buckwheat core powder is taken, and the weight ratio of the tartary buckwheat core powder to the tartary buckwheat core powder is 2.5: 10 of water, stirring uniformly, extruding at the rotating speed of 130r/min by an extrusion bulking machine at the temperature of 170 ℃ to obtain an extrudate, cooling the extrudate to 25 ℃, and crushing to 500 meshes to obtain gelatinized powder;

all components are mixed, and the weight ratio of all components is 6: 10, uniformly mixing and kneading the mixture into smooth dough;

aging the dough at 30 deg.C for 30min, pressing into sheet, aging at 30 deg.C for 6min, and cutting to obtain wet noodles;

drying the noodles at 53 deg.C for 75min to obtain small molecule tartary buckwheat noodles with effects of reducing blood pressure, blood sugar and blood lipid.

Comparative example 3

This comparative example differs from example 2 in that: radix Codonopsis, radix astragali, folium Mori, radix Panacis Quinquefolii, fructus Lycii and rhizoma Gastrodiae are not added.

A preparation method of micromolecule tartary buckwheat noodles with the efficacy of reducing high blood pressure, high blood lipid and high blood sugar comprises the following steps:

raw materials: 30kg of high gluten flour, 70kg of tartary buckwheat core, 8kg of tartary buckwheat skin, 0.2kg of salt and 0.015kg of glutamine transaminase

Respectively crushing the tartary buckwheat core and the tartary buckwheat peel to 500 meshes to obtain tartary buckwheat core powder and tartary buckwheat peel powder;

1/2 tartary buckwheat core powder is taken, and the weight ratio of the tartary buckwheat core powder to the tartary buckwheat core powder is 2.5: 10 of water, stirring uniformly, extruding at the rotating speed of 130r/min by an extrusion bulking machine at the temperature of 170 ℃ to obtain an extrudate, cooling the extrudate to 25 ℃, and crushing to 500 meshes to obtain gelatinized powder;

all components are mixed, and the weight ratio of all components is 6: 10, uniformly mixing and kneading the mixture into smooth dough;

aging the dough at 30 deg.C for 30min, pressing into sheet, aging at 30 deg.C for 6min, and cutting to obtain wet noodles;

drying the noodles at 53 deg.C for 75min to obtain small molecule tartary buckwheat noodles with effects of reducing blood pressure, blood sugar and blood lipid.

Examples of the experiments

(one) sensory evaluation

The noodles prepared in examples 1 to 3 and comparative examples 1 to 3 were put in boiling water, picked out after boiling for 10min, and 60 food professional workers were randomly selected, and were randomly divided into 6 groups, and the noodles prepared in examples 1 to 3 and comparative examples 1 to 3 were subjected to sensory evaluation for 6 groups, respectively, and the apparent state, stickiness and smoothness were evaluated. The surface of the apparent state is smooth, the surface structure is fine, the surface is not smooth, but the structure is fine, the surface is rough, and the structure is uneven; the stickiness is good and the teeth are not stuck, the taste is good and the teeth are stuck slightly, and the tooth sticking condition is worse; the smoothness is excellent in that the taste is smooth when tasted, the taste is general when tasted, and the smoothness is poor when tasted.

The details are shown in Table 1.

TABLE 1

Comparing table 1 analytically, it can be seen that the combined data of the noodles of example 2 is the best, but the smoothness of example 3 is better, which is probably due to the fact that the larger number of the broken mesh of example 3 makes the particles fine and the obtained noodles are smoother; comparing comparative example 1 and example 2, it can be seen that if no gelatinized powder preparation is performed, the obtained noodles are too poor in stickiness and poor in eating experience; comparing the comparative example 2 with the example 2, if the tartary buckwheat hulls are not added, the taste is not influenced; comparing example 2 with comparative example 3, it can be seen that there is no influence on the taste if codonopsis pilosula, astragalus, mulberry leaf, american ginseng, lycium ruthenicum and gastrodia elata are not added.

(II) volunteer test

90 persons were randomly selected from the middle-aged and elderly population with hypertension, hyperlipidemia or hyperglycemia in the age range of 50-73 years, and were randomly divided into 3 groups of 30 persons each, and the noodles prepared in examples 1-3 were respectively eaten three times a day in the morning, at noon, at night, with 80-100g of noodles each time, and systolic blood pressure, triglyceride and fasting plasma glucose before and after the start of one month of each volunteer were measured, and the average values of each group were taken, and the results are shown in table 2.

TABLE 2

Analyzing and comparing table 2, it can be seen that the noodles prepared in example 2 have the best effect of regulating three highs, and comparing groups 1-3, it can be seen that the noodles prepared in examples 1-3 of the present application have good effects of regulating three highs.

In conclusion, the noodles are prepared by mixing buckwheat cores, tartary buckwheat husks, codonopsis pilosula, astragalus membranaceus, mulberry leaves, American ginseng, black Chinese wolfberry, gastrodia elata and high gluten flour, and the effects of the buckwheat cores, the tartary buckwheat husks, the codonopsis pilosula, the astragalus membranaceus, the mulberry leaves, the American ginseng, the black Chinese wolfberry and the gastrodia elata can be integrated, and the effects of improving blood circulation, reducing blood fat, reducing blood pressure and balancing blood sugar are achieved by the cooperation of the medicines.

According to the invention, part of tartary buckwheat core powder is extruded at high temperature, so that hydrogen bonds among starch molecules can be effectively broken, the activity of enzyme is passivated, the buckwheat powder is gelatinized, and excellent viscoelasticity and puffing effects are obtained; all the raw materials are mixed in the subsequent process, the texture of the dough can be improved through the catalyst, and the cross-linking of the dough is catalyzed, so that the finally prepared noodles have better elasticity and are not easy to lose in the cooking process.

The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.