CN103141760B

CN103141760B - Oyster mushroom noodle and preparation method thereof

Info

Publication number: CN103141760B
Application number: CN201310061515.8A
Authority: CN
Inventors: 李凤霞; 朱守凤; 任瑞刚
Original assignee: FENGTAI COUNTY YONGFENG FLOUR INDUSTRY Co Ltd
Current assignee: FENGTAI COUNTY YONGFENG FLOUR INDUSTRY Co Ltd
Priority date: 2013-02-27
Filing date: 2013-02-27
Publication date: 2014-05-14
Anticipated expiration: 2033-02-27
Also published as: CN103141760A

Abstract

The invention discloses an oyster mushroom noodle which is prepared from the following raw materials in parts by weight: 20-25 parts of oyster mushrooms, 55-65 parts of flour, 1-2 parts of lotus plumule, 0.8-1 part of immature bitter orange, 1-1.5 parts of rhizoma polygonati, 1-1.2 parts of cinnamon, 1-2 parts of radix angelicae, 1-1.6 parts of Eucommia ulmoides, 0.8-1 part of semen cassiae, 0.3-0.5 part of rehmannia, 0.8-1 part of glycerol, 1-2 parts of pumpkin flowers, 1-3 parts of pumpkin, 2-4 parts of buckwheat, 1-3 parts of vital gluten, 0.8-1.3 parts of mulberry leaves and 23-30 parts of water. According to the oyster mushroom noodle provided by using the invention, the steamed pumpkin is added in the production process and green tea powder is added to remove a special taste of the pumpkin; and Chinese herbal medicines which have the good effects of lowering blood pressure and regulating blood sugar level, such as the oyster mushrooms, the lotus plumule, the immature bitter orange, the rhizoma polygonati, the cinnamon, the radix angelicae, the Eucommia ulmoides, the semen cassiae, the rehmannia, and the buckwheat are added, so that the terminal product noodle has the effects of adjusting intestines and stomach, being nutritional and healthy, being health-care, and enhancing the human body immunity.

Description

A kind of flat mushroom noodles and preparation method thereof

Technical field

The present invention relates generally to a kind of flat mushroom noodles and preparation method thereof, belongs to field of food.

Background technology

Existing noodles generally all adopt traditional handicraft, do raw material with wheat flour, and its quality and mouthfeel are all very general, are not suitable for the taste of modern's life.People pursue mouthfeel and the nutritive value of food now, so also have and be added with therein other material, to strengthen the noodles of nutritional labeling, but existing similar technical matters is simple, the single difficulty of cutting of nutritional labeling absorbs, and health care is on the low side, traditional mode of production can not reach ideal effect, compressive resistance, counter-bending power and stretching resistance are not strong, add easily broken head in man-hour, not resistance to immersion.

Summary of the invention

The object of the invention is just to provide a kind of flat mushroom noodles and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of flat mushroom noodles, it is made up of the raw material of following weight parts:

Flat mushroom 20-25, flour 55-65, lotus nut 1-2, dried immature fruit of citron orange 0.8-1, sealwort 1-1.5, Chinese cassia tree 1-1.2, root of Dahurain angelica 1-2, bark of eucommia 1-1.6, cassia seed 0.8-1, glycerine 0.8-1, glutinous rehmannia 0.3-0.5, pumpkin flower 1-2, pumpkin 1-3, buckwheat 2-4, Gluten 1-3, mulberry leaf 0.8-1.3, water 20-30.

A preparation method for flat mushroom noodles, comprises the following steps:

(1) by the mulberry leaf of above-mentioned weight portion and pumpkin flower co-grinding, cross 50-70 mesh sieve, the ethanol that is 70-80% by concentration is lixiviate 1-3 hour at 75-85 ℃, filter, the ethanol that is 70-80% by concentration by filter residue is lixiviate 1-2 hour at 65-75 ℃, merge filtrate twice, then add 2-3 times of deionized water, filtering and concentrating obtains mixed extract;

(2) pumpkin of above-mentioned weight portion is cleaned, remove skin, flesh and melon seeds, be cut into small pieces, add its weight 5-6 water doubly, be at 95-100 ℃, to add a cover boiling 10-15 minute in temperature, uncap, add pumpkin weight 0.8-1% salt, 1-1.2% smear tea powder, add a cover, at 95-100 ℃, continue heating 3-5 minute, discharging, normal temperature is cooling, grinds form slurry;

(3) flat mushroom of above-mentioned weight portion, lotus nut, the dried immature fruit of citron orange, glycerine, sealwort, Chinese cassia tree, the root of Dahurain angelica, the bark of eucommia, cassia seed, glutinous rehmannia, buckwheat are mixed and ground, add the slurry obtaining in mixed extract in the flour, water, step (1) of above-mentioned weight portion and step (2), mix and blend;

(4) said mixture is determined to bar 10-20 minute at 20-25 ℃ after compound calendering, slitting, dry 2-3 hour at 40-50 ℃, finally cold wind setting 10-20 minute at 20 ℃-25 ℃ of temperature.

Advantage of the present invention is:

The present invention has added the pumpkin through boiling aborning, and add and smeared tea powder, remove the special taste of pumpkin, by adding flat mushroom, lotus nut, the dried immature fruit of citron orange, sealwort, Chinese cassia tree, the root of Dahurain angelica, the bark of eucommia, cassia seed, glutinous rehmannia, buckwheat etc. to have Chinese herbal medicine well hypotensive, effect of lowering blood sugar, make end product noodles there is the effect that regulates stomach, nutrient health, health care, strengthened resistance of human body.This product is rich in flat mushroom, normal food flat mushroom can not only play the metabolism that improves human body, the effect of regulating plant nerve, and to reducing human serum cholesterol, reduce blood pressure and prevent and treat hepatitis, gastric ulcer has certain effect, add Gluten and glycerine can obviously improve the processing characteristicies such as the compressive resistance of goods, counter-bending power and stretching resistance, increase noodles toughness, add and be difficult for broken end, resistance to immersion, heat-resisting man-hour.Eating mouth feel is slided, is not stuck to one's teeth, nutritious.

The specific embodiment

Embodiment 1

A kind of flat mushroom noodles, it by following weight parts (kilogram) raw material form:

Flat mushroom 25, flour 65, lotus nut 2, the dried immature fruit of citron orange 0.8, sealwort 1.5, Chinese cassia tree 1.2, the root of Dahurain angelica 2, the bark of eucommia 1.6, cassia seed 0.8, glutinous rehmannia 0.5, glycerine 1, pumpkin spend 2, pumpkin 3, buckwheat 4, Gluten 3, mulberry leaf 1.3, water 30.

A preparation method for flat mushroom noodles, comprises the following steps:

(1) by the mulberry leaf of above-mentioned weight portion and pumpkin flower co-grinding, cross 70 mesh sieves, the ethanol that is 80% by concentration lixiviate 3 hours at 85 ℃, filter, the ethanol that is 80% by concentration by filter residue lixiviate 1 hour at 75 ℃, merge filtrate twice, then add 3 times of deionized waters, filtering and concentrating obtains mixed extract;

(2) pumpkin of above-mentioned weight portion is cleaned, remove skin, flesh and melon seeds, be cut into small pieces, add the water of 6 times of its weight, be at 100 ℃, to add a cover boiling 15 minutes in temperature, uncap, add pumpkin weight 1% salt, 1.2% smear tea powder, add a cover, at 100 ℃, continue heating 5 minutes, discharging, normal temperature is cooling, grinds form slurry;

(4) said mixture is determined to bar 20 minutes at 25 ℃ after compound calendering, slitting, at 50 ℃ dry 2 hours, finally cold wind setting 20 minutes at 25 ℃ of temperature.

Claims

1. a preparation method for flat mushroom noodles, is characterized in that comprising the following steps:

(1) by weight portion be 0.8-1.3 part mulberry leaf and 1-2 part pumpkin flower co-grinding, cross 50-70 mesh sieve, the ethanol that is 70-80% by concentration is lixiviate 1-3 hour at 75-85 ℃, filter, the ethanol that is 70-80% by concentration by filter residue is lixiviate 1-2 hour at 65-75 ℃, merge filtrate twice, then add 2-3 times of deionized water, filtering and concentrating obtains mixed extract;

(2) be that 1-3 part pumpkin is cleaned by weight portion, remove skin, flesh and melon seeds, be cut into small pieces, add its weight 5-6 water doubly, be at 95-100 ℃, to add a cover boiling 10-15 minute in temperature, uncap, add pumpkin weight 0.8-1% salt, 2-4% smear tea powder, add a cover, at 95-100 ℃, continue heating 3-5 minute, discharging, normal temperature is cooling, grinds form slurry;

(3) weight portion 20-25 part flat mushroom, 1-2 part lotus nut, 0.8-1 part dried immature fruit of citron orange, 1-1.5 part sealwort, 0.8-1 part glycerine, 1-1.2 part Chinese cassia tree, 1-2 part root of Dahurain angelica, the 1-1.6 bark of eucommia, 0.8-1 part cassia seed, 0.3-0.5 part glutinous rehmannia, 2-4 part buckwheat, mixing are ground, add the slurry obtaining in mixed extract in water, the step (1) of flour, 20-30 part of 55-65 part and step (2), mix and blend;

(4) said mixture is determined to bar 10-20 minute at 20-25 ℃ after compound calendering, slitting, dry 2-3 hour at 40-50 ℃, finally cold wind setting 10-20 minute at 20 ℃-25 ℃ of temperature, obtains described flat mushroom noodles.