CN102239994B - Flammulina velutipes noodles - Google Patents
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- CN102239994B CN102239994B CN2011102066669A CN201110206666A CN102239994B CN 102239994 B CN102239994 B CN 102239994B CN 2011102066669 A CN2011102066669 A CN 2011102066669A CN 201110206666 A CN201110206666 A CN 201110206666A CN 102239994 B CN102239994 B CN 102239994B
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Abstract
The invention belongs to the field of foods, relates to noodles and particularly relates to flammulina velutipes noodles which comprise the following components in parts by weight: 200-300 parts of flammulina velutipes powder, 50-100 parts of purple sweet potato powder, 40-80 parts of flour, 20-60 parts of corn starch, 20-60 parts of sorghum flour, 10-40 parts of millet flour, 20-60 parts of sticky rice flour, 5-20 parts of edible additive, 5-10 parts of auxiliary material, 20-60 parts of peanut protein powder, 30-90 parts of vegetable juice, 20-50 parts of buckwheat flour, 20-60 parts of bean flour and10-40 parts of milk powder. The noodles prepared by adopting the formula have better intrinsic viscoelasticity and good mouthfeel, and is pliable; the quality of the noodle does not change after the noodle is stored for a long time, and better taste and flavor can be maintained; and as the flammulina velutipes in the noodle has an intelligence promoting function, and anti-tumor and anti-oxidized activities, people can ingest various intelligence promoting nutritive components after eating the noodles provided by the invention.
Description
Technical field
[0001] the invention belongs to field of food, relate to a kind of noodles, be specifically related to a kind of flammulina velutipes noodles.
Background technology
Noodles are dark popular to people and like as a kind of fast food product, because noodles on the market are that raw material is made mainly with wheat flour, its kind is single, the nutrition taste is also single, and in the process of boiling, be prone to paste water, disconnected bar, mouthfeel is pure not, the defectives such as softness, simultaneously owing to traditional noodles often add brightening agent in order to overcome itself shortcoming of raw material in process, edible alums etc. are to increase its whiteness, gluten strength and smoothness, owing to added brightening agent, the food of edible alum can hinder brain to the absorption of calcium and iron, especially can produce serious harm to children's brain development, the elderly's brain is also had in various degree damage.
Asparagus is one of world-renowned edible mushroom, and another name hair handle increases intelligence mushroom, money mushroom, tree mushroom, dried mushroom, Piao Ru and structure bacterium etc., because handle such as the acupuncture needle of its golden yellow delicacy are gained the name; Again because of the umbrella of its russet, little thin button shape like the money money mushroom of gaining the name.Genus flammulina is world's eurytopic specties in Agaricales, Tricholomataceae and flammule Pseudomonas, has developed at present the third-largest edible mushroom.Asparagus is blue or green tender tasty and refreshing, and bright delicacy incense is nutritious, is very high-grade together delicacies.Acupuncture needle is eaten the favor that why is subject to people, mainly is because it contains the abundant nutritional labeling of polysaccharide, active peptides and has important health protection effect.
Asparagus is nutritious, contains protein 17.6g in the dried Asparagus of every 100g, fatty 1.9g, carbohydrate 69.4g, crude fibre 3.7g, ash content 7.4g, in the dried mushroom of every 100g, total amino acid content is about 20g, and wherein 8 seed amino acids of needed by human body are more than 40% of total amino acid content, is higher than general mushroom class, and also contain other many active factors materials, thereby have many pharmacological actions and medical functions, and help the healthy of people, particularly help teen-age growth.
18 seed amino acids that Asparagus contains, wherein essential amino acid is 8 kinds, and especially arginine and lysine content are abundant, can promote memory, tap intellectual resources, and the child is increased height and body weight is very useful.
The several functions albumen that contains in the Asparagus has antitumor, antiviral, pest-resistant, antimycotic and anti-human HIV isoreactivity such as ribosome inactivating protein.Also contain flammulina velutipes in the Asparagus, this polysaccharide has good antitumaous effect, and such as intracellular polyse, up to 96%, antitumor activity is all higher than lentinan and coriolan to the inhibiting rate of murine sarcoma.In addition, also contain more ferro element in the Asparagus, wherein iron content is 20 times of iron content in the spinach, also has many fibrous matters, can enhance metabolism, and calm effect, acidity wherein and the adsorbable bile salt of indeterminate plant fiber, the metabolism of control agent inner cholesterol arranged, reduce the content of cholesterol in the blood plasma, also can promote enterogastric peristalsis, strengthen the function of digestive system, it can prevent and treat liver system and intestines and stomach ulcer; Simultaneously, Asparagus also is a kind of hyperkalemia hyponatremia food, and contains V
B1, V
B2, V
EAnd the trace element zinc of high level, these are not only to the very large benefit of having grown of children, and also suitable especially hypertensive patient and the elderly are edible.
Contain a large amount of zinc elements in the Asparagus, can promote children's brain development, the life that can also effectively strengthen body is active, promotes the body intracellular metabolic, is conducive to absorption and the utilization of various nutrients in the food, also benefits to growing; In addition, Asparagus can also suppress blood fat and raise, and reduces cholesterol, the control cardiovascular and cerebrovascular disease, and edible Asparagus has resisting fatigue, anti-inflammation, elimination heavy metal salt material, antineoplastic action.Often edible Asparagus not only can prevent and treat hepatopathy and stomach, enteron aisle ulcer, and suitable hyperpietic, overweight people and the elderly are edible, and this mainly is because it is a kind of hyperkalemia hyponatremia food.
And because Asparagus is not easy long storage time, and in depositing process, wherein contained nutritional labeling also runs off easily, therefore it need to be converted into the food form that a kind of people of being convenient to absorb, bring benefit with the health of giving people, make its physiological active functions constantly improve the abilities such as antitumor, anti-inflammation of human body.
Millet claims again grain, millet, and is because it is little, about diameter l mm, therefore named.German millet nutrition is abundant, contains abundant carbohydrate, protein and amino acid, fat and aliphatic acid, vitamin, mineral matter etc.Especially the carrotene that does not contain in the general grain, the every 100g content of millet reaches 0.12mg, and content occupies first of all grains.Various nutrient ratios are suitable, are good food nutrition sources.The traditional Chinese medical science and element among the people are made nourishing congee food with millet, are used for taking good care of health; Food with millet processing also has higher nutritive value.
The number of China take wheat flour as foodstuff base material is only second to rice, although wheat flour nutrition is abundanter, contain a large amount of protein, starch, fat, mineral matter, but some nutrient composition content is not enough or shortage, such as polysaccharide, vitamin, trace element etc.The present ubiquitous nutrient of China lacks problem, not only causes residents ' health impaired, also causes intelligence and labour capacity low simultaneously, causes poverty and economic loss.Produce comprehensive nutrition profile powder as the important means of prevention and control nutrient, in the world development.
Summary of the invention
In order to solve above-mentioned technical problem, the invention provides the flammulina velutipes noodles that a kind of nutritional labeling is comprehensive, mouthfeel is good.
Make noodles take single golden needle fungus as raw material, with respect to traditional noodles of making take wheat flour as raw material, owing to contain more zinc in the golden needle fungus, the effect that promotes children ' s intelligence development and brain tonic is arranged, and Asparagus also has antineoplastic action, so the employing Asparagus is raw material, not only improved the mouthfeel of traditional noodles, enriched its kind, but also increased the content of zinc in the noodles, promoted the growth of children's brains, its various physiological active functionses that have have also brought benefit for people's health.
A kind of flammulina velutipes noodles of the present invention is made by the component of following weight parts:
Golden needle fungus 200～300 purple sweet potato powders 50～100
Flour 40～80 cornstarch 20～60
Sorghum flour 20～60 millet powder 10～40
Glutinous rice flour 20～60 edible additives 5～20
Auxiliary material 5～10 peanut protein powders 20～60
Vegetable juice 30～90 buckwheats 20～50
Bean powder 20～60 milk powder 10～40
A kind of flammulina velutipes noodles, preferably the component by following weight parts is made:
Golden needle fungus 240～280 purple sweet potato powders 60～80
Flour 40～60 cornstarch 20～60
Sorghum flour 40～50 millet powder 20～40
Glutinous rice flour 30～50 edible additives 5～20
Auxiliary material 5～10 peanut protein powders 20～60
Vegetable juice 50～70 buckwheats 30～40
Bean powder 40～50 milk powder 20～30
More than said food additives be: gelatin, CMC, cellulase, glucose oxidase, turn glutamic acid enzyme, zytase, hard acyl calcium lactate, vitamin A, folic acid, vitamin C.
The parts by weight of each component are in the above food additives: gelatin 1～5, CMC 1～5, cellulase 1～5, glucose oxidase 1～5, turn glutamic acid enzyme 2～4, zytase 2～4, hard acyl calcium lactate 1～10, vitamin A 2～6, folic acid 1～5, vitamin C 1～5.
Vegetable juice is: the juice of at least a vegetables in spinach, three-coloured amaranth, celery, carrot, the tomato.
Auxiliary material is at least a in salt, monosodium glutamate, five-spice powder, egg and/or the quail egg.
The fineness of golden needle fungus is 60～80 orders.
Because above component contains cornstarch and glutinous rice flour, has overcome the poor shortcoming of much higher hard, mouthfeel of noodle flour itself, has increased the elasticity of noodles.
Peanut protein powder is rich in a large amount of essential amino acids, vitamin, trace element and mineral matter, be low sugar, low fat, do not contain the natural nutriment of cholesterol, high nutrition, have simultaneously good emulsibility, gelation, water-retaining property, foaming characteristic, lipophile, mucosin, caking property, ductility, organize the functional characters such as formative, fiber formative.The adding of peanut protein powder has not only increased the nutritional labeling that is rich in the noodles, and has strengthened the texture quality of noodles.
Strong gluten may easily form the structure that hardness is large, toughness is little than plane of weakness muscle, and this structure easily is damaged under the effect of expansive force in boiling the face process, and mucedin affects intensity and the hardness of ripe noodles; The gluten content height not only affects the coarse of noodles, also affects Noodle color.
The enzyme preparation of using in the noodles processing has amylase, protease, lipase, glutamine transaminage, zytase, glucose oxidase, galactose oxidase, lipoxygenase and peroxidase etc., and they have corresponding booster action to the improvement of noodle quality.In low-grade special flour for needles, add glutamine transaminage, can improve to a certain extent its wet gluten quality and water absorption rate, promote the crosslinked action between non-mucedin and the mucedin, improve the gluten network institutional framework, thereby improve the quality of noodles.Glucose oxidase can consume oxygen, and the catalysis glucose oxidase generates glucolactone, helps to form between the mucedin preferably protein network structure.The effect of lipoxygenase is that the SH in the mucedin is oxidized to S-S, eliminates the activity factor (SH) of protease in the flour, prevents the hydrolysis of mucedin, strengthens the biceps of noodles.In addition, lipoxygenase also has certain whitening effect.Enzyme of the present invention is glucose oxidase, glutamine transaminage, zytase and cellulase, the Main Function of above glucose oxidase is that the catalysis glucose oxidase generates glucolactone, helps to form between the mucedin preferably protein network structure; Glutamine transaminage improves wet gluten quality and water absorption rate; The effect of zytase is the SNSP content that reduces in the noodles, promotes absorbing of nutriment, and the effect of cellulase is to improve cellulosic utilization rate in the noodles.
Vitamin A has vision protection; keeping the bone normal growth grows; promote the effect of the absorption of iron; therefore it is joined the amount that can increase the VA that people obtain in the flammulina velutipes noodles in diet; protection people's eyesight; keep normal development and the growth of bone, promote the effect of the absorption of iron.
Folic acid can promote the brain cell growth, improves intelligence, avoid anaemia.
Vitamin C not only can prevent scurvy, can also increase the stability of noodles, prevents the browning of noodles.
Beneficial effect of the present invention is, the noodles that adopted above-mentioned prescription to make, its inherent viscoplasticity is better, mouthfeel is good, chewiness does not still change through long-term its quality of storage, and can also keep good mouthfeel and local flavor, even through peracid treatment, pressure sterilization and/or freezing processing, the noodles that adopt prescription of the present invention to make have also kept its good mouthfeel and toughness, hardness and viscosity after long term storage.And owing to contain golden needle fungus in the noodles of the present invention, the intelligence of increasing effect is arranged, and Asparagus also has antitumor and dirty oxidation activity, and people just can absorb the various nutritional labelings that increase intelligence by edible noodles of the present invention.
The specific embodiment
Below in conjunction with the specific embodiment the present invention is further described, so that those skilled in the art more understands the present invention, but does not therefore limit the present invention.
Embodiment 1
Golden needle fungus 270 purple sweet potato powders 60
Flour 60 cornstarch 30
Sorghum flour 40 millet powder 30
Glutinous rice flour 40 edible additives 12
Auxiliary material 8 peanut protein powders 40
Vegetable juice 40 buckwheats 30
Bean powder 40 milk powder 30
The parts by weight of edible additive are: gelatin 2, CMC 2, cellulase 2, glucose oxidase 2, turn glutamic acid enzyme 2, zytase 3, hard acyl calcium lactate 6, vitamin A 3, folic acid 2, vitamin C 2.
Auxiliary material is salt, monosodium glutamate, five-spice powder, and wherein, the parts by weight of each component are: salt 6, monosodium glutamate 3, five-spice powder 5.
The fineness of above golden needle fungus is 70 orders.
Reference examples 1
Golden needle fungus 270 purple sweet potato powders 60
Flour 130 edible additives 12
Sorghum flour 40 millet powder 30
Auxiliary material 8 peanut protein powders 40
Vegetable juice 40 buckwheats 30
Bean powder 40 milk powder 30
The parts by weight of edible additive are: gelatin 2, CMC 2, cellulase 2, glucose oxidase 2, turn glutamic acid enzyme 2, zytase 3, hard acyl calcium lactate 6, vitamin A 3, folic acid 2, vitamin C 2.Compare with embodiment 1, do not add my glutinous rice flour of corn protein powder in the reference examples 1, other is identical.
Reference examples 2
Golden needle fungus 270 purple sweet potato powders 60
Flour 60 cornstarch 30
Sorghum flour 40 millet powder 30
Glutinous rice flour 40 edible additives 12
Auxiliary material 8 vegetable juice 40
Buckwheat 30 bean powderes 40
Milk powder 30
The parts by weight of edible additive are: gelatin 2, CMC 2, cellulase 2, glucose oxidase 2, turn glutamic acid enzyme 2, zytase 3, hard acyl calcium lactate 6, vitamin A 3, folic acid 2, vitamin C 2.Compare with embodiment 1, do not add peanut protein powder in the reference examples 2, other is identical.
| Index | Embodiment 1 | Reference examples 1 | Reference examples 2 |
| Gluten content % | 28.3 | 24.6 | 33.7 |
| Water absorption rate % | 70.2 | 68.1 | 67.8 |
| Formation time/min | 3.3 | 3.8 | 3.9 |
| Stabilization time/min | 2.2 | 2.6 | 2.5 |
| Reduction degree/FU | 150 | 143 | 142. |
The tensile elongation of dough has reflected extension characteristics and the plasticity of dough, the dough of good-extensibility is easy to elongate and easy fracture not, plasticity is better, the anti-extensibility resistance characterizing of dough intensity and the biceps of dough, the larger explanation dough of resistance is harder, enhanced stretch resistance refers to that dough is subjected to external force and the resistance that overcomes when stretching, suffered reaction force when dough is extended, the dough enhanced stretch resistance is large, and the good springiness of gluten is described, toughness is large, namely biceps is strong, dough is difficult for scattering when proofing like this, and the sensory of noodles of doing is good, so the making of noodles must be large with enhanced stretch resistance, the flour of good-extensibility.What extension area reflected is the whole tensile properties of dough, relevant with ductility and enhanced stretch resistance.Suffered reaction force when dough is extended.The enhanced stretch resistance of dough is large, illustrates that the good springiness of gluten, toughness are large, and namely biceps is strong, and dough dough when fermentation is difficult for wanderingly like this, and the sensory of noodles of doing is good.
Can find out that from every data of above extensograph parameter the embodiment of the invention 1 is compared the good-extensibility of the noodles of making under this formula combination with reference examples 1 with reference examples 2.
Standards of grading
Color and luster: full marks 10 minutes, refer to color and the brightness of noodles, noodles purple, light are 8.5～10 minutes, brightness is generally 6～8.4 minutes, the look obfuscation, burnt hair, luminance difference is 1～6 minute;
Apparent state: full marks 10 minutes, refer to noodles smooth surface and degrees of expansion, surface texture is fine and closely woven, smooth to be 8.5～10 minutes, and the centre is 6.0～8.4 minutes, and rough surface, expansion, distortion seriously are 1～6 minute;
Palatability: full marks are 20 minutes, the size of the disconnected required power of noodles that bites with the teeth, and power is moderate as to be divided into 17～20 minutes, and slightly partially hard or soft 12～17 minutes, too hard or too soft 1～12 minute;
Toughness: full marks are 25 minutes, noodles when chewing, bite and flexible size.It is 21～25 minutes that bite, high resilience are arranged, and is generally 15～21 minutes, and bite is poor, elasticity is not enough is 1～15 minute;
Stickiness: full marks 25 minutes refer in the process of chewing the noodles intensity that sticks to one's teeth.Tasty and refreshing when chewing, not stick to one's teeth be not 21～25 minutes, more tasty and more refreshing, slightly to stick to one's teeth be 15～21 minutes, tasty and refreshing, to be clamminess be 10～15 minutes;
Slickness: full marks are 5 minutes, refer to the smooth degree of mouthfeel when tasting noodles, and smooth is 4.3～5 minutes, and the centre is 3～4.3 minutes, and smooth degree is poor to be 1～3 minute;
Food flavor: full marks are 5 minutes, refer to the taste when tasting, tool wheat fragrant 4.3～5 minutes, and basic free from extraneous odour 3～4.3 minutes, it is 1～3 minute that peculiar smell is arranged.
Subjective appreciation
| Index | Embodiment 1 | Reference examples 1 | Reference examples 2 |
| Color and luster | 9 | 8 | 9 |
| Apparent state | 9 | 7 | 8 |
| Palatability | 19 | 17 | 18 |
| Toughness | 24 | 23 | 22 |
| Stickiness | 24 | 22 | 23 |
| Slickness | 5 | 4 | 5 |
| Food flavor | 5 | 4 | 4 |
| Total points | 95 | 85 | 89 |
Therefore, the noodles that the prescription of the parts by weight that present embodiment is given is made, compare with 2 with reference examples 1, its pull-off force and extension area are maximum, and stretching distance is minimum, and under the prescription of the present invention, the color and luster of noodles, toughness and viscosity are good, and its toughness is strong, and adhesiveness is lower, its hardness, tackness, deadlocked property, chewability all are minimum, and elasticity is the highest.
Embodiment 2
Golden needle fungus 200 purple sweet potato powders 50
Flour 40 cornstarch 20
Sorghum flour 20 millet powder 10
Glutinous rice flour 20 edible additives 5
Auxiliary material 5 peanut protein powders 20
Vegetable juice 30 buckwheats 20
Bean powder 20 milk powder 10
Above vegetable juice is spinach juice.
The parts by weight of edible additive are: gelatin 2, CMC 2, cellulase 2, glucose oxidase 2, turn glutamic acid enzyme 2, zytase 3, hard acyl calcium lactate 6, vitamin A 3, folic acid 2, vitamin C 2.
Auxiliary material is salt, monosodium glutamate, five-spice powder, and wherein, the parts by weight of each component are: salt 6, monosodium glutamate 3, five-spice powder 5.
The fineness of above golden needle fungus is 60 orders.
Reference examples 3
Golden needle fungus 200 purple sweet potato powders 50
Flour 40 cornstarch 20
Sorghum flour 20 millet powder 10
Glutinous rice flour 20 auxiliary materials 5
Peanut protein powder 20 vegetable juice 30
Buckwheat 20 bean powderes 20
Milk powder 10
Auxiliary material is salt, monosodium glutamate, five-spice powder, and wherein, the parts by weight of each component are: salt 6, monosodium glutamate 3, five-spice powder 5.
The fineness of above golden needle fungus is 60 orders, and the difference of it and embodiment 2 is, does not add food additives in the reference examples 3.
Reference examples 4
Golden needle fungus 200 purple sweet potato powders 50
Flour 40 cornstarch 20
Sorghum flour 20 millet powder 10
Glutinous rice flour 20 peanut protein powders 20
Vegetable juice 30 buckwheats 20
Bean powder 20 milk powder 10
The fineness of above golden needle fungus is 60 orders.
The difference of it and embodiment 2 is, does not add food additives and auxiliary material in the reference examples 4.
Subjective appreciation
| Index | Embodiment 1 | Reference examples 3 | Reference examples 4 |
| Color and luster | 9 | 8 | 7 |
| Apparent state | 10 | 8 | 8 |
| Palatability | 18 | 17 | 17 |
| Toughness | 25 | 22 | 22 |
| Stickiness | 24 | 23 | 22 |
| Slickness | 4 | 4 | 5 |
| Food flavor | 5 | 4 | 4 |
| Total points | 95 | 86 | 85 |
Embodiment 3
Golden needle fungus 300 purple sweet potato powders 100
Flour 80 cornstarch 60
Sorghum flour 60 millet powder 40
Glutinous rice flour 60 edible additives 20
Auxiliary material 10 peanut protein powders 60
Vegetable juice 90 buckwheats 50
Bean powder 60 milk powder 40
The vegetable juice that adds is carrot juice.
The parts by weight of edible additive are: gelatin 2, CMC 2, cellulase 2, glucose oxidase 2, turn glutamic acid enzyme 2, zytase 3, hard acyl calcium lactate 6, vitamin A 3, folic acid 2, vitamin C 2.
Auxiliary material is salt, monosodium glutamate, five-spice powder, and wherein, the parts by weight of each component are: salt 6, monosodium glutamate 3, five-spice powder 5.
The fineness of above golden needle fungus is 80 orders.
Embodiment 4
Golden needle fungus 260 purple sweet potato powders 60
Flour 50 cornstarch 40
Sorghum flour 45 millet powder 30
Glutinous rice flour 40 edible additives 12
Auxiliary material 8 peanut protein powders 40
Vegetable juice 40 buckwheats 30
Bean powder 40 milk powder 30
The parts by weight of edible additive are: gelatin 2, CMC 2, cellulase 2, glucose oxidase 2, turn glutamic acid enzyme 2, zytase 3, hard acyl calcium lactate 6, vitamin A 3, folic acid 2, vitamin C 2.
Auxiliary material is salt, monosodium glutamate, five-spice powder and egg, and wherein, the parts by weight of each component are: salt 6, monosodium glutamate 3, five-spice powder 5.
The fineness of above golden needle fungus is 70 orders.
Reference examples 5
Flour 310 cornstarch 40
Sorghum flour 45 millet powder 30
Glutinous rice flour 40 edible additives 12
Auxiliary material 8 peanut protein powders 40
Vegetable juice 40 buckwheats 30
Bean powder 40 milk powder 30
Purple sweet potato powder 60
Reference examples 5 is do not have golden needle fungus in the reference examples 5 with the difference of embodiment 4, but has replaced golden needle fungus among the embodiment 4 with the flour of identical weight.
The content that adopts the ICP-ASE method to measure various trace elements compares
| Index | Embodiment 4 | Reference examples 5 |
| Zinc mg/g | 36．5 | 18.3 |
| Calcium mg/g | 657 | 651 |
| Iron mg/g | 27．9 | 27.5 |
| Copper mg/g | 2．31 | 2.27 |
| Phosphorus mg/g | 3538 | 3546 |
As can be seen from the above table, in the embodiments of the invention 4, the content of various trace elements is greater than reference examples 5, that is to say, owing to added the golden needle fungus that is rich in zinc among the present invention, zinc content increases greatly in making take the present invention as the noodles of prescription making, and this intelligence for the children that strengthen picked-up noodles of the present invention is of great advantage.
Subjective appreciation
| Index | Embodiment 4 | Reference examples 5 |
| Color and luster | 9 | 9 |
| Apparent state | 10 | 9 |
| Palatability | 18 | 18 |
| Toughness | 25 | 24 |
| Stickiness | 23 | 23 |
| Slickness | 4 | 4 |
| Food flavor | 5 | 4 |
| Total points | 94 | 91 |
By zoopery, the present invention who obtains is 27.6% to the inhibiting rate of tumour, and the inhibiting rate of 5 pairs of tumours of reference examples is 19.5%, and this explanation, the present invention be owing to added golden needle fungus, and common noodles compare, and has antineoplastic activity.
Compare with reference examples 5, among the embodiment 4 owing to contain golden needle fungus, therefore, its mouthfeel of noodles and the quality that adopt prescription of the present invention to make, and overcome the noodles nutritional labeling of making take wheat flour as raw material and go alone one shortcoming, the noodles of making take the present invention as raw material not only nutritional labeling are abundant, and owing to added sweet potato flour, make the Color expression of noodles, no longer be single white, enrich the color and luster of noodles, strengthened people's appetite.
Except above said flammulina velutipes noodles had antineoplastic action, flammulina velutipes noodles also had multiple physiological active functions, and such as anti-fatigue active, this is that traditional noodles of making take wheat flour as raw material are not available.Not easily-storied Asparagus is converted into the form of noodles, absorbs in daily life to be cheaper than people, the people is produced just can absorb very easily a large amount of compositions to the human body beneficial, be of value to people's health.
Claims (6)
1. a flammulina velutipes noodles is characterized in that, is made by the component of following weight parts:
Golden needle fungus 200～300 purple sweet potato powders 50～100
Flour 40～80 cornstarch 20～60
Sorghum flour 20～60 millet powder 10～40
Glutinous rice flour 20～60 edible additives 5～20
Auxiliary material 5～10 peanut protein powders 20～60
Vegetable juice 30～90 buckwheats 20～50
Bean powder 20～60 milk powder 10～40
Described edible additive is: gelatin 1～5, CMC 1～5, cellulase 1～5, glucose oxidase 1～5, glutamine transaminage 2～4, zytase 2～4, CSL 1～10, vitamin A 2～6, folic acid 1～5, vitamin C 1～5; Described auxiliary material is at least a in salt, monosodium glutamate, five-spice powder, egg and/or the quail egg.
2. a kind of flammulina velutipes noodles as claimed in claim 1 is characterized in that, is made by the component of following weight parts:
Golden needle fungus 240～280 purple sweet potato powders 60～80
Flour 40～60 cornstarch 20～60
Sorghum flour 40～50 millet powder 20～40
Glutinous rice flour 30～50 edible additives 5～20
Auxiliary material 5～10 peanut protein powders 20～60
Vegetable juice 50～70 buckwheats 30～40
Bean powder 40～50 milk powder 20～30.
3. a kind of flammulina velutipes noodles as claimed in claim 1 is characterized in that, described vegetable juice is comprised of following component: the juice of at least a vegetables in spinach, three-coloured amaranth, celery, carrot, the tomato.
4. a kind of flammulina velutipes noodles as claimed in claim 1 or 2 is characterized in that, described auxiliary material is salt, monosodium glutamate, five-spice powder.
5. a kind of flammulina velutipes noodles as claimed in claim 4 is characterized in that, the parts by weight of each component are in the described auxiliary material: salt 5～10, monosodium glutamate 1～6, five-spice powder 1～8.
6. a kind of flammulina velutipes noodles as claimed in claim 1 is characterized in that, the fineness of described golden needle fungus is 60～80 orders.
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