阅读说明：本技术 一种能够降低血糖的面条及其制备方法 (Noodles capable of reducing blood sugar and preparation method thereof ) 是由 石林 于 2021-08-13 设计创作，主要内容包括：本发明提出了一种够降低血糖的面条及其制备方法,涉及食品领域。一种能够降低血糖的面条,包括：面粉、银耳、菊芋、苦瓜、黄芪、苦杏仁、菊苣、睡莲花和配料。方法：将银耳、菊芋、苦瓜、黄芪、苦杏仁、菊苣和睡莲花分别破碎后,混合,得到混合物；将混合物进行蒸制；向蒸制后的混合物中加入40-80重量份的水,搅拌均匀后,加入面粉,搅拌后,获得光滑面团；将光滑面团压制成面饼,再将面饼放入切面机中切成面条；将面条烘干后,切段分装,得到成品。此面条具有能够降低血糖且口感佳的优点。(The invention provides noodles capable of reducing blood sugar and a preparation method thereof, and relates to the field of foods. A noodle capable of lowering blood sugar, comprising: flour, tremella, jerusalem artichoke, bitter gourd, astragalus membranaceus, bitter apricot seeds, chicory, water lily flower and ingredients. The method comprises the following steps: crushing Tremella, Jerusalem artichoke, fructus Momordicae Charantiae, radix astragali, semen Armeniacae amarum, herba Cichorii and flos Nymphaeae respectively, and mixing to obtain mixture; steaming the mixture; adding 40-80 parts by weight of water into the steamed mixture, uniformly stirring, adding flour, and stirring to obtain smooth dough; pressing the smooth dough into a flour cake, and then putting the flour cake into a noodle cutting machine to be cut into noodles; drying the noodles, cutting into segments, and packaging to obtain the final product. The noodle has the advantages of reducing blood sugar and good taste.)

1. The noodles capable of reducing blood sugar are characterized by comprising the following raw materials in parts by weight: 80-100 parts of flour, 10-20 parts of tremella, 15-30 parts of jerusalem artichoke, 5-10 parts of bitter gourd, 5-10 parts of astragalus membranaceus, 5-10 parts of bitter apricot kernel, 5-10 parts of chicory, 5-10 parts of water lily flower and 1-2 parts of ingredients.

2. The noodles capable of reducing blood sugar according to claim 1, comprising the following raw materials in parts by weight: 90 parts of flour, 15 parts of tremella, 20 parts of jerusalem artichoke, 8 parts of bitter gourd, 8 parts of astragalus membranaceus, 8 parts of bitter apricot seed, 8 parts of chicory, 8 parts of water lily flower and 1.5 parts of ingredients.

3. Noodles capable of reducing blood sugar according to claim 1, wherein the ingredients comprise 0.5-1.8 parts of salt and 0.2-0.5 parts of additives by weight parts.

4. Noodles capable of lowering blood sugar according to claim 3, wherein the additive is sodium carboxymethyl cellulose.

5. A method for preparing noodles capable of reducing blood glucose according to any one of claims 1 to 4, comprising the steps of:

crushing Tremella, Jerusalem artichoke, fructus Momordicae Charantiae, radix astragali, semen Armeniacae amarum, herba Cichorii and flos Nymphaeae respectively, and mixing to obtain mixture;

steaming the mixture;

adding 40-80 parts by weight of water into the steamed mixture, uniformly stirring, adding flour, and stirring to obtain smooth dough;

pressing the smooth dough into a flour cake, and then putting the flour cake into a noodle cutting machine to be cut into noodles;

drying the noodles, cutting into segments, and packaging to obtain the final product.

6. The preparation method of noodles capable of reducing blood sugar according to claim 5, wherein the tremella, Jerusalem artichoke, bitter gourd, radix astragali, bitter apricot kernel, chicory and nymphaea tetragona are respectively crushed to 200-300 meshes.

7. A method for preparing noodles capable of reducing blood sugar according to claim 5, wherein the mixture is specifically steamed at 90-110 ℃ for 30-45 min.

8. A method for preparing noodles capable of reducing blood sugar according to claim 5, wherein the smooth dough is left at 25-33 ℃ for 20-30min before being pressed into a cake.

9. A method for preparing noodles capable of reducing blood sugar according to claim 5, wherein the drying temperature is 35-55 ℃.

10. A method for preparing noodles capable of reducing blood sugar according to claim 5, wherein the moisture content of the noodles is 8-12% after the drying.

Technical Field

The invention relates to the field of foods, and particularly relates to noodles capable of reducing blood sugar and a preparation method thereof.

Background

The noodles originate from China and have been made and eaten for more than four thousand years. The noodles are a health care food which is simple to prepare, convenient to eat and rich in nutrition, can be taken as staple food and fast food, and are accepted and loved by people in the world for a long time. The noodle has various shapes and varieties.

Diabetes mellitus is a group of metabolic diseases characterized by elevated levels of chronic blood glucose (abbreviated as blood glucose). Because of absolute or relative insufficiency of insulin secretion and reduced sensitivity of target tissue cells to insulin, a series of metabolic disorders such as sugar, protein, fat, water and electrolyte are caused, and hyperglycemia is taken as a main common marker.

At present, the medicines for treating diabetes mainly comprise western medicines, such as sulfonylureas, biguanides, alpha glycosidase inhibitors, novel insulin sensitizers and other chemically synthesized medicines, and the treatment of diabetes is a long-term process, so that the diabetes patients take various medicines for treating diabetes for a long time, not only can generate drug resistance, but also certain toxic and side effects and other reasons can bring about certain toxic and side effects, so that organs such as liver and kidney are damaged, and the health of the patients is seriously influenced.

On the contrary, the traditional Chinese medicine for treating diabetes has small side effect and can achieve certain effects of reducing and controlling blood sugar, thereby being selected by more diabetics. Although there are many traditional Chinese medicines available for treating diabetes at present, the enrichment degree of effective components is not high, the treatment effect is not ideal, and the taste of the traditional Chinese medicine taken alone is not good enough.

Disclosure of Invention

The invention aims to provide noodles capable of reducing blood sugar, which have the advantages of reducing blood sugar and good taste.

Another object of the present invention is to provide a method for preparing noodles capable of reducing blood sugar, so as to produce the noodles.

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 noodles capable of reducing blood sugar, which comprise the following raw materials in parts by weight: 80-100 parts of flour, 10-20 parts of tremella, 15-30 parts of jerusalem artichoke, 5-10 parts of bitter gourd, 5-10 parts of astragalus membranaceus, 5-10 parts of bitter apricot kernel, 5-10 parts of chicory, 5-10 parts of water lily flower and 1-2 parts of ingredients.

In another aspect, an embodiment of the present application provides a method for preparing noodles capable of reducing blood glucose, including the following steps:

crushing Tremella, Jerusalem artichoke, fructus Momordicae Charantiae, radix astragali, semen Armeniacae amarum, herba Cichorii and flos Nymphaeae respectively, and mixing to obtain mixture;

steaming the mixture;

adding 40-80 parts by weight of water into the steamed mixture, uniformly stirring, adding flour, and stirring to obtain smooth dough;

pressing the smooth dough into a flour cake, and then putting the flour cake into a noodle cutting machine to be cut into noodles;

drying the noodles, cutting into segments, and packaging to obtain the final product.

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

the noodles prepared by the application can keep the nutrition of the noodles, the tremella added can adjust the taste of the noodles, so that the noodles are smooth in taste, and the tremella, the jerusalem artichoke, the balsam pear, the astragalus mongholicus, the bitter apricot seeds, the chicory and the water lily flower can act synergistically to play a good role in reducing blood sugar. The tremella fuciformis is rich in nutrition, delicious in taste and high in nutritive value, and is rich in tremella polysaccharide, so that the tremella polysaccharide can participate in regulation of cell life phenomena, activate immune cells, improve immune functions and effectively enhance the immune capability of an organism; it can also regulate the activity of sugar metabolism enzyme, promote insulin secretion, inhibit gluconeogenesis, promote sugar utilization by tissues, reduce blood sugar, and effectively reduce blood sugar of organisms. The jerusalem artichoke has sweet taste, contains more inulin, belongs to soluble dietary fiber, is a bifidobacterium and lactobacillus value-added factor, and can promote the proliferation of intestinal flora and keep the intestinal health; the jerusalem artichoke has low calorie, and can reduce calorie intake when eaten; the jerusalem artichoke contains a substance which has a structure very similar to that of endogenous insulin in human pancreas, when urine sugar appears in urine, the eating of the jerusalem artichoke can control the urine sugar and has the function of reducing blood sugar, when hypoglycemia appears in people, the eating of the jerusalem artichoke can also be relieved, and the jerusalem artichoke has the function of bidirectional regulation. The balsam pear is rich in various bioactive plant components (alkaloid, steroid saponin, gallic acid and the like), and contains balsam pear blood sugar reducing polypeptide, and the balsam pear blood sugar reducing polypeptide, the alkaloid and the steroid saponin can inhibit the activity of glucosidase and disaccharide, so that the absorption of glucose is inhibited, and the purpose of reducing blood sugar can be realized; it also repairs damaged islet beta cells and increases insulin levels. The astragalus membranaceus is warm in nature, can play a good role in reducing blood sugar, and can improve the blood sugar condition. The bitter almond is rich in unsaturated fatty acid and amygdalin, and can effectively control blood sugar. Chicory contains a large amount of soluble cellulose (inulin), and can reduce the absorption of carbohydrate by intestinal tract, thereby reducing blood sugar. The jerusalem artichoke is a bifidobacterium and lactobacillus value-added factor, and can promote the proliferation of intestinal flora and keep the intestinal health; and the jerusalem artichoke has low calorie, and can reduce calorie intake when eaten. The water lily flower can effectively inhibit the activity of alpha-glucosidase, can quickly reduce blood sugar and stabilize blood sugar, and has the function of reducing blood sugar.

The preparation method is simple and convenient, and the noodles with the blood sugar reducing effect can be produced efficiently and conveniently.

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 noodles capable of reducing blood sugar, which comprise the following raw materials in parts by weight: 80-100 parts of flour, 10-20 parts of tremella, 15-30 parts of jerusalem artichoke, 5-10 parts of bitter gourd, 5-10 parts of astragalus membranaceus, 5-10 parts of bitter apricot kernel, 5-10 parts of chicory, 5-10 parts of water lily flower and 1-2 parts of ingredients. The noodles prepared by the application can keep the nutrition of the noodles, the tremella added can adjust the taste of the noodles, so that the noodles are smooth in taste, and the tremella, the jerusalem artichoke, the balsam pear, the astragalus mongholicus, the bitter apricot seeds, the chicory and the water lily flower can act synergistically to play a good role in reducing blood sugar. The tremella fuciformis is rich in nutrition, delicious in taste and high in nutritive value, and is rich in tremella polysaccharide, so that the tremella polysaccharide can participate in regulation of cell life phenomena, activate immune cells, improve immune functions and effectively enhance the immune capability of an organism; it can also regulate the activity of sugar metabolism enzyme, promote insulin secretion, inhibit gluconeogenesis, promote sugar utilization by tissues, reduce blood sugar, and effectively reduce blood sugar of organisms. The jerusalem artichoke has sweet taste, contains more inulin, belongs to soluble dietary fiber, is a bifidobacterium and lactobacillus value-added factor, and can promote the proliferation of intestinal flora and keep the intestinal health; the jerusalem artichoke has low calorie, and can reduce calorie intake when eaten; the jerusalem artichoke contains a substance which has a structure very similar to that of endogenous insulin in human pancreas, when urine sugar appears in urine, the eating of the jerusalem artichoke can control the urine sugar and has the function of reducing blood sugar, when hypoglycemia appears in people, the eating of the jerusalem artichoke can also be relieved, and the jerusalem artichoke has the function of bidirectional regulation. The balsam pear is rich in various bioactive plant components (alkaloid, steroid saponin, gallic acid and the like), and contains balsam pear blood sugar reducing polypeptide, and the balsam pear blood sugar reducing polypeptide, the alkaloid and the steroid saponin can inhibit the activity of glucosidase and disaccharide, so that the absorption of glucose is inhibited, and the purpose of reducing blood sugar can be realized; it also repairs damaged islet beta cells and increases insulin levels. The astragalus membranaceus is warm in nature, can play a good role in reducing blood sugar, and can improve the blood sugar condition. The bitter almond is rich in unsaturated fatty acid and amygdalin, and can effectively control blood sugar. Chicory contains a large amount of soluble cellulose (inulin), and can reduce the absorption of carbohydrate by intestinal tract, thereby reducing blood sugar. The jerusalem artichoke is a bifidobacterium and lactobacillus value-added factor, and can promote the proliferation of intestinal flora and keep the intestinal health; and the jerusalem artichoke has low calorie, and can reduce calorie intake when eaten. The water lily flower can effectively inhibit the activity of alpha-glucosidase, can quickly reduce blood sugar and stabilize blood sugar, and has the function of reducing blood sugar.

In some embodiments of the present invention, the above noodles comprise the following raw materials: 90 parts of flour, 15 parts of tremella, 20 parts of jerusalem artichoke, 8 parts of bitter gourd, 8 parts of astragalus membranaceus, 8 parts of bitter apricot seed, 8 parts of chicory, 8 parts of water lily flower and 1.5 parts of ingredients.

In some embodiments of the present invention, the formulation comprises 0.5 to 1.8 parts of salt and 0.2 to 0.5 parts of additive by weight. The salt can adjust taste of noodle, and the additive can make the prepared noodle have good cohesiveness and elasticity.

In some embodiments of the invention, the additive is sodium carboxymethyl cellulose.

The invention also provides a preparation method of the noodles capable of reducing blood sugar, which comprises the following steps: crushing Tremella, Jerusalem artichoke, fructus Momordicae Charantiae, radix astragali, semen Armeniacae amarum, herba Cichorii and flos Nymphaeae respectively, and mixing to obtain mixture; steaming the mixture; adding 40-80 parts by weight of water into the steamed mixture, uniformly stirring, adding flour, and stirring to obtain smooth dough; pressing the smooth dough into a flour cake, and then putting the flour cake into a noodle cutting machine to be cut into noodles; drying the noodles, cutting into segments, and packaging to obtain the final product. The preparation method is simple and convenient, and the noodles with the blood sugar reducing effect can be produced efficiently and conveniently.

In some embodiments of the present invention, the above-mentioned tremella, jerusalem artichoke, bitter gourd, astragalus, bitter apricot kernel, chicory and water lily flower are respectively crushed to 200-300 mesh. The particles can be made fine enough by crushing the noodles to 200-300 meshes, so that the obtained noodles are fine and smooth in taste and good in eating feeling.

In some embodiments of the present invention, the mixture is steamed at 90-110 deg.C for 30-45 min. Steaming at this temperature can ensure the mixture to be cooked, and the effective components are locked together to avoid loss.

In some embodiments of the invention, the smooth dough is allowed to sit at 25-33 ℃ for 20-30min before being pressed into a dough piece.

In some embodiments of the present invention, the drying temperature is 35 to 55 ℃.

In some embodiments of the invention, the moisture content of the noodles is 8-12% after said drying.

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

Example 1

The invention provides a preparation method of noodles capable of reducing blood sugar, which comprises the following steps:

raw materials: 800g of flour, 100g of tremella, 150g of jerusalem artichoke, 50g of bitter gourd, 50g of astragalus membranaceus, 50g of bitter apricot seed, 50g of chicory, 50g of water lily flower, 5g of salt and 2g of sodium carboxymethylcellulose.

Crushing tremella, jerusalem artichoke, bitter gourd, astragalus mongholicus, bitter apricot seeds, chicory and water lily flower to 200-300 meshes respectively, and mixing to obtain a mixture;

steaming the mixture at 90 deg.C for 30 min;

adding 400g of water into the steamed mixture, uniformly stirring, adding flour, stirring to obtain smooth dough, and standing the smooth dough at 25 ℃ for 20 min;

pressing the placed smooth dough into a flour cake, and then putting the flour cake into a noodle cutting machine to be cut into noodles;

drying at 35 deg.C until the water content of the noodle is 8%, cutting, and packaging to obtain the final product.

Example 2

The invention provides a preparation method of noodles capable of reducing blood sugar, which comprises the following steps:

raw materials: 850g of flour, 125g of tremella, 180g of jerusalem artichoke, 70g of bitter gourd, 70g of astragalus membranaceus, 70g of bitter apricot seed, 70g of chicory, 70g of water lily flower, 8g of salt and 3g of sodium carboxymethylcellulose.

Crushing tremella, jerusalem artichoke, bitter gourd, astragalus membranaceus, bitter apricot seeds, chicory and water lily flower to 200 meshes respectively, and mixing to obtain a mixture;

steaming the mixture at 100 deg.C for 35 min;

adding 500g of water into the steamed mixture, uniformly stirring, adding flour, stirring to obtain smooth dough, and standing the smooth dough at 30 ℃ for 25 min;

pressing the placed smooth dough into a flour cake, and then putting the flour cake into a noodle cutting machine to be cut into noodles;

drying at 40 deg.C until the water content of the noodle is 9%, cutting, and packaging to obtain the final product.

Example 3

The invention provides a preparation method of noodles capable of reducing blood sugar, which comprises the following steps:

raw materials: 900g of flour, 150g of tremella, 200g of jerusalem artichoke, 80g of bitter gourd, 80g of astragalus membranaceus, 80g of bitter apricot seed, 80g of chicory, 80g of water lily flower, 12g of salt and 3g of sodium carboxymethylcellulose.

Crushing tremella, jerusalem artichoke, bitter gourd, astragalus membranaceus, bitter apricot seeds, chicory and water lily flower to 250 meshes respectively, and mixing to obtain a mixture;

steaming the mixture at 100 deg.C for 30 min;

adding 600g of water into the steamed mixture, uniformly stirring, adding flour, stirring to obtain smooth dough, and placing the smooth dough at 30 ℃ for 25 min;

pressing the placed smooth dough into a flour cake, and then putting the flour cake into a noodle cutting machine to be cut into noodles;

drying at 40 deg.C until the water content of the noodle is 10%, cutting, and packaging to obtain the final product.

Example 4

The invention provides a preparation method of noodles capable of reducing blood sugar, which comprises the following steps:

raw materials: 950g of flour, 180g of tremella, 250g of jerusalem artichoke, 90g of bitter gourd, 90g of astragalus membranaceus, 90g of bitter apricot seed, 90g of chicory, 90g of water lily flower, 16g of salt and 4g of sodium carboxymethylcellulose.

Crushing tremella, jerusalem artichoke, bitter gourd, astragalus membranaceus, bitter apricot seeds, chicory and water lily flower to 300 meshes respectively, and mixing to obtain a mixture;

steaming the mixture at 110 deg.C for 45 min;

adding 700g of water into the steamed mixture, uniformly stirring, adding flour, stirring to obtain smooth dough, and standing the smooth dough at 33 ℃ for 30 min;

pressing the placed smooth dough into a flour cake, and then putting the flour cake into a noodle cutting machine to be cut into noodles;

drying at 50 deg.C until the water content of the noodle is 11%, cutting, and packaging to obtain the final product.

Example 5

The invention provides a preparation method of noodles capable of reducing blood sugar, which comprises the following steps:

raw materials: 1000g of flour, 200g of tremella, 300g of jerusalem artichoke, 100g of bitter gourd, 100g of astragalus membranaceus, 100g of bitter apricot seed, 100g of chicory, 100g of water lily flower, 18g of salt and 5g of sodium carboxymethylcellulose.

Crushing tremella, jerusalem artichoke, bitter gourd, astragalus membranaceus, bitter apricot seeds, chicory and water lily flower to 300 meshes respectively, and mixing to obtain a mixture;

steaming the mixture at 110 deg.C for 45 min;

adding 800g of water into the steamed mixture, uniformly stirring, adding flour, stirring to obtain smooth dough, and standing the smooth dough at 33 ℃ for 30 min;

pressing the placed smooth dough into a flour cake, and then putting the flour cake into a noodle cutting machine to be cut into noodles;

drying at 55 deg.C until the water content of the noodle is 12%, cutting, and packaging to obtain the final product.

Comparative example 1

This comparative example differs from example 3 in that: jerusalem artichoke is not added.

The invention provides a preparation method of noodles capable of reducing blood sugar, which comprises the following steps:

raw materials: 900g of flour, 150g of tremella, 80g of balsam pear, 80g of astragalus, 80g of bitter apricot seed, 80g of chicory, 80g of water lily flower, 12g of salt and 3g of sodium carboxymethylcellulose.

Crushing tremella, balsam pear, astragalus, bitter apricot seed, chicory and water lily flower to 250 meshes respectively, and mixing to obtain a mixture;

steaming the mixture at 100 deg.C for 30 min;

adding 600g of water into the steamed mixture, uniformly stirring, adding flour, stirring to obtain smooth dough, and placing the smooth dough at 30 ℃ for 25 min;

pressing the placed smooth dough into a flour cake, and then putting the flour cake into a noodle cutting machine to be cut into noodles;

drying at 40 deg.C until the water content of the noodle is 10%, cutting, and packaging to obtain the final product.

Comparative example 2

This comparative example differs from example 3 in that: flos Nymphaeae is not added.

The invention provides a preparation method of noodles capable of reducing blood sugar, which comprises the following steps:

raw materials: 900g of flour, 150g of tremella, 200g of jerusalem artichoke, 80g of bitter gourd, 80g of astragalus membranaceus, 80g of bitter apricot seed, 80g of chicory, 12g of salt and 3g of sodium carboxymethylcellulose.

Crushing tremella, jerusalem artichoke, bitter gourd, astragalus membranaceus, bitter apricot kernel and chicory to 250 meshes respectively, and mixing to obtain a mixture;

steaming the mixture at 100 deg.C for 30 min;

adding 600g of water into the steamed mixture, uniformly stirring, adding flour, stirring to obtain smooth dough, and placing the smooth dough at 30 ℃ for 25 min;

pressing the placed smooth dough into a flour cake, and then putting the flour cake into a noodle cutting machine to be cut into noodles;

drying at 40 deg.C until the water content of the noodle is 10%, cutting, and packaging to obtain the final product.

Comparative example 3

This comparative example differs from example 3 in that: chicory was not added.

The invention provides a preparation method of noodles capable of reducing blood sugar, which comprises the following steps:

raw materials: 900g of flour, 150g of tremella, 200g of jerusalem artichoke, 80g of bitter gourd, 80g of astragalus membranaceus, 80g of bitter apricot seed, 80g of water lily flower, 12g of salt and 3g of sodium carboxymethylcellulose.

Crushing tremella, jerusalem artichoke, bitter gourd, astragalus membranaceus, bitter apricot kernel and water lily flower to 250 meshes respectively, and mixing to obtain a mixture;

steaming the mixture at 100 deg.C for 30 min;

adding 600g of water into the steamed mixture, uniformly stirring, adding flour, stirring to obtain smooth dough, and placing the smooth dough at 30 ℃ for 25 min;

pressing the placed smooth dough into a flour cake, and then putting the flour cake into a noodle cutting machine to be cut into noodles;

drying at 40 deg.C until the water content of the noodle is 10%, cutting, and packaging to obtain the final product.

Examples of the experiments

(one) sensory evaluation

The noodles prepared in examples 1 to 5 and comparative examples 1 to 3 were boiled in boiling water for 10 minutes, picked out, 10 tasters were selected, and the noodles prepared in examples 1 to 5 and comparative examples 1 to 3 were subjected to sensory evaluation, respectively, and the apparent state, stickiness and smoothness were evaluated, with 10 average scores. The surface of the apparent state is smooth and the surface structure is fine, and the score is 8-10; the surface is not smooth, but the structure is more delicate, and the score is 4-7; the surface is rough and the structure is uneven, and the score is 0-3. The viscosity is refreshing and does not stick to teeth, and the score is 8-10; the product is more refreshing and slightly sticky to teeth, and the score is 4-7; the tooth sticking condition is more serious, and the score is 0 to 3. The smoothness is that the taste is smooth when tasting, and the score is 8-10; the taste is common when tasting, and the score is 4-7; tasting the product was not smooth and scored 0-3 points.

Specific results are shown in table 1.

TABLE 1

Test specimen	Apparent state/min	Viscosity/minute	Smoothness/min
				Example 1	8.9	9.1	9.2
Example 2	9.1	9.4	9.4
				Example 3	9.3	9.5	9.5
Example 4	9.2	9.2	9.5
				Example 5	9.1	9.1	9.6
Comparative example 1	9.0	9.1	9.2
				Comparative example 2	9.2	9.5	9.4
Comparative example 3	8.9	9.2	9.1

Comparing table 1 with the analysis, it can be seen that the noodles prepared in example 3 are the best in the score in the apparent state; in the viscosity fraction, the noodle prepared in example 3 is the best; the noodle prepared in example 5 is the most excellent in smoothness yield. Comparing comparative examples 1 to 3 and example 3, it can be seen that the absence of Jerusalem artichoke and chicory has an effect on the apparent state, stickiness and smoothness of the noodles, which indicates that the addition of Jerusalem artichoke and chicory can effectively improve the mouthfeel of the noodles. The taste is not greatly influenced by not adding the water lily flower.

(II) verification of hypoglycemic Effect

80 persons were randomly selected from the middle-aged and elderly people with hyperglycemia in the age range of 61-79 years and were randomly divided into 8 groups of 10 persons each, and the noodles prepared in examples 1-5 and comparative examples 1-3 were respectively eaten three times a day in the morning, at noon and at night, with 120g of noodles eaten each time, fasting blood glucose before the start and after one month after the start of each volunteer was measured and averaged, and the results are shown in table 2.

TABLE 2

Analysis and comparison of the table 2 show that the groups 1 to 8 have obvious effect of reducing blood sugar after eating the noodles prepared by the method, while the group 3 has the best effect of reducing blood sugar in comparison of the groups 3 and 6 to 8, and the lack of the jerusalem artichoke, the water lily flower and the chicory has great influence on the effect of reducing blood sugar of the noodles.

In conclusion, the noodles prepared by the method can keep the nutrition of the noodles, the tremella added can adjust the taste of the noodles, so that the noodles are smooth in taste, and the tremella, the jerusalem artichoke, the balsam pear, the astragalus mongholicus, the bitter apricot kernel, the chicory and the water lily flower can synergistically act to play a good role in reducing blood sugar. The tremella fuciformis is rich in nutrition, delicious in taste and high in nutritive value, and is rich in tremella polysaccharide, so that the tremella polysaccharide can participate in regulation of cell life phenomena, activate immune cells, improve immune functions and effectively enhance the immune capability of an organism; it can also regulate the activity of sugar metabolism enzyme, promote insulin secretion, inhibit gluconeogenesis, promote sugar utilization by tissues, reduce blood sugar, and effectively reduce blood sugar of organisms. The jerusalem artichoke has sweet taste, contains more inulin, belongs to soluble dietary fiber, is a value-added factor of bifidobacterium and lactobacillus, and can promote the proliferation of intestinal flora and keep the intestinal health; the jerusalem artichoke has low calorie, and can reduce calorie intake when eaten; the jerusalem artichoke contains a substance which has a structure very similar to that of endogenous insulin in human pancreas, when urine sugar appears in urine, the eating of the jerusalem artichoke can control the urine sugar and has the function of reducing blood sugar, when hypoglycemia appears in people, the eating of the jerusalem artichoke can also be relieved, and the jerusalem artichoke has the function of bidirectional regulation. The balsam pear is rich in various bioactive plant components (alkaloid, steroid saponin, gallic acid and the like), and contains balsam pear blood sugar reducing polypeptide, and the balsam pear blood sugar reducing polypeptide, the alkaloid and the steroid saponin can inhibit the activity of glucosidase and disaccharide, so that the absorption of glucose is inhibited, and the purpose of reducing blood sugar can be realized; it also repairs damaged islet beta cells and increases insulin levels. The astragalus membranaceus is warm in nature, can play a good role in reducing blood sugar, and can improve the blood sugar condition. The bitter almond is rich in unsaturated fatty acid and amygdalin, and can effectively control blood sugar. Chicory contains a large amount of soluble cellulose (inulin), and can reduce the absorption of carbohydrate by intestinal tract, thereby reducing blood sugar. Chicory is a bifidobacterium and lactobacillus value-added factor and can promote the proliferation of intestinal flora and keep the intestinal health; and the jerusalem artichoke has low calorie, and can reduce calorie intake when eaten. The water lily flower can effectively inhibit the activity of alpha-glucosidase, can quickly reduce blood sugar and stabilize blood sugar, and has the function of reducing blood sugar.

The preparation method is simple and convenient, and the noodles with the blood sugar reducing effect can be produced efficiently and conveniently.

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.