CN103907822B - Glossy ganoderma nourishing vermicelli and preparation method thereof - Google Patents
Glossy ganoderma nourishing vermicelli and preparation method thereof Download PDFInfo
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- CN103907822B CN103907822B CN201410093520.1A CN201410093520A CN103907822B CN 103907822 B CN103907822 B CN 103907822B CN 201410093520 A CN201410093520 A CN 201410093520A CN 103907822 B CN103907822 B CN 103907822B
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- 241000222336 Ganoderma Species 0.000 title claims abstract description 58
- 238000002360 preparation method Methods 0.000 title claims description 13
- 240000008397 Ganoderma lucidum Species 0.000 claims abstract description 78
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims abstract description 78
- 241000209140 Triticum Species 0.000 claims abstract description 78
- 235000021307 Triticum Nutrition 0.000 claims abstract description 73
- 238000002386 leaching Methods 0.000 claims abstract description 42
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 35
- 235000005340 Asparagus officinalis Nutrition 0.000 claims abstract description 19
- 241000233866 Fungi Species 0.000 claims abstract description 19
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- 239000000203 mixture Substances 0.000 claims abstract description 18
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 17
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 17
- 229920001592 potato starch Polymers 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 17
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 38
- 241000234427 Asparagus Species 0.000 claims description 18
- 238000000227 grinding Methods 0.000 claims description 12
- 239000001963 growth medium Substances 0.000 claims description 11
- 239000000706 filtrate Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- 230000001580 bacterial effect Effects 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 230000008030 elimination Effects 0.000 claims description 4
- 238000003379 elimination reaction Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 229920006395 saturated elastomer Polymers 0.000 claims description 4
- 235000019640 taste Nutrition 0.000 abstract description 7
- 235000019658 bitter taste Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 abstract description 4
- 239000004472 Lysine Substances 0.000 abstract description 4
- 238000009098 adjuvant therapy Methods 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 208000018522 Gastrointestinal disease Diseases 0.000 abstract description 3
- 208000010643 digestive system disease Diseases 0.000 abstract description 3
- 230000000857 drug effect Effects 0.000 abstract description 3
- 208000018685 gastrointestinal system disease Diseases 0.000 abstract description 3
- LEVWYRKDKASIDU-QWWZWVQMSA-N D-cystine Chemical compound OC(=O)[C@H](N)CSSC[C@@H](N)C(O)=O LEVWYRKDKASIDU-QWWZWVQMSA-N 0.000 abstract description 2
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 229960003067 cystine Drugs 0.000 abstract description 2
- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
- 238000012423 maintenance Methods 0.000 abstract description 2
- 229930182817 methionine Natural products 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 244000003416 Asparagus officinalis Species 0.000 abstract 1
- 239000004480 active ingredient Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000012149 noodles Nutrition 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
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- 235000019425 dextrin Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 238000005304 joining Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Mycology (AREA)
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Abstract
The invention discloses a kind of glossy ganoderma nourishing vermicelli, it comprises the raw material of following weight portion composition: wheat flour 490-510 part, sweet potato starch 2-4 part, ganoderma lucidum fruitbody leaching liquor 50 parts, wheat ganoderma lucidum mycelium 15 parts, white fungus powder 3-5 part, asparagus 18 parts, flat mushroom 6 parts, egg 8-12 part, edible iodized salt 2.5-4.5 part.Product of the present invention adopts unique production technology, eliminate the taste of the bitterness of glossy ganoderma on eating, and effective its drug effect of maintenance, the edible fungus enriched by adding lysine content makes its nutritive value higher than general common vermicelli, and also more general vermicelli are abundant for the contained amino acid whose amount such as methionine, cystine very useful to health of this product simultaneously.Facts have proved, glossy ganoderma nourishing vermicelli softness of the present invention is smooth, not muddy not mud, excellent taste.There is strengthening body simultaneously, strengthen human body to the resistance of various diseases, especially have good adjuvant treatment efficacy to gastrointestinal disease.
Description
Technical field
The present invention relates to a kind of glossy ganoderma nourishing vermicelli and preparation method thereof, belong to food processing technology field.
Background technology
Noodles make simple, instant, nutritious health-care food as a kind of, and already by the people of the world is accepted and like, it is different that it makes formula, is all add water obtained with the flour of cereal or beans substantially.Along with the raising of people's living standard, the enhancing of health care consciousness, the meals theory pursuing nutrition and health is rooted in the hearts of the people gradually, tradition vermicelli very rationally can not adapt to the consumption demand of modern, high-grade vermicelli one of study hotspot becoming food industry of exploitation health-care nutritive due to single, the nutrition arrangement of preparing burden.
Glossy ganoderma, as the Chinese tradition valuable ingredient of traditional Chinese medicine having thousands of years medicinal histories, possesses very high medical value, and it, for enhancing body immunity, regulates blood sugar, controls blood pressure, adjuvant therapy chemicotherapy, liver protecting, promotes that the aspects such as sleep all have significant curative effect.But it often has bitter taste as medicinal material is edible, and eating mouth feel is not good.
Summary of the invention
Object of the present invention is just for above-mentioned the deficiencies in the prior art, a kind of glossy ganoderma nourishing vermicelli with health-care efficacy are provided, it eliminates the taste of the bitterness of glossy ganoderma on eating while keeping glossy ganoderma drug effect, its lysine content enriches, nutritive value is higher than common vermicelli, to gastrointestinal disease, there is good adjuvant treatment efficacy, and mouthfeel chewiness is smooth, excellent in taste.
To achieve these goals, the technical solution used in the present invention is such:
A kind of glossy ganoderma nourishing vermicelli, comprise the raw material of following weight portion composition: wheat flour 490-510 part, sweet potato starch 2-4 part, ganoderma lucidum fruitbody leaching liquor 50 parts, wheat ganoderma lucidum mycelium 15 parts, white fungus powder 3-5 part, asparagus 18 parts, flat mushroom 6 parts, egg 8-12 part, edible iodized salt 2.5-4.5 part;
The preparation method of described ganoderma lucidum fruitbody leaching liquor is a lixiviate: namely heat a certain amount of clear water to 75 DEG C, be 1: 10 according to the mass ratio of dry glossy ganoderma and clear water, add in the clear water of heating after quantitative dry glossy ganoderma 75 DEG C of constant temperature soak 20 hours and filter, filter residue is the glossy ganoderma after soaking, and filtrate is ganoderma lucidum fruitbody leaching liquor;
The preparation method of described wheat ganoderma lucidum mycelium is: the wheat wheat clear water cleaned up is dipped to wheat water suction saturated till, more than elimination, water obtains wheat culture medium, and be 60-80: 1 inoculate glossy ganoderma pure culture according to the mass ratio of culture medium and bacterial classification on wheat culture medium, within CMC model 25-28 days, namely obtain wheat ganoderma lucidum mycelium with aseptic, constant temperature 25 DEG C.
Preferably, described glossy ganoderma nourishing vermicelli comprise the raw material of following weight portion composition: wheat flour 500 parts, sweet potato starch 3 parts, ganoderma lucidum fruitbody leaching liquor 50 parts, wheat ganoderma lucidum mycelium 15 parts, 4 parts, white fungus powder, asparagus 18 parts, flat mushroom 6 parts, 10 parts, egg, edible iodized salt 3 parts.This proportioning draws through the experiment that inventor is a large amount of, and obtained glossy ganoderma nourishing vermicelli mouthfeel chewiness is smooth, nutritious.
In order to improve the usage degree of raw material, reduce cost of material, the present invention improves further: the preparation method of described ganoderma lucidum fruitbody leaching liquor is secondary lixiviate, namely after a lixiviate, in filter residue, add the clear water of 75 DEG C according to the mass ratio 1: 5 of filter residue and clear water, cross leaching filtrate after constant temperature soaks 20 hours and mix with the filtrate of a lixiviate and obtain ganoderma lucidum fruitbody leaching liquor.
Present invention also offers the preparation method of a kind of glossy ganoderma nourishing vermicelli, it comprises the following steps simultaneously:
(1) prepare wheat ganoderma lucidum mycelium magma: the ganoderma lucidum fruitbody leaching liquor getting 30 weight portions is heated to 90 DEG C, the wheat ganoderma lucidum mycelium then adding 15 weight portions wherein soaks 3 hours, and grinding is pulled an oar and obtained wheat ganoderma lucidum mycelium magma;
(2) prepare mushroom magma: the ganoderma lucidum fruitbody leaching liquor getting 20 weight portions is heated to 80 DEG C, flat mushroom 60 DEG C of constant temperature of the asparagus and 6 weight portions that then add 18 weight portions wherein soak 10 minutes, and grinding is pulled an oar and obtained mushroom magma;
(3) glossy ganoderma nourishing vermicelli are prepared: take wheat flour, sweet potato starch, white fungus powder, egg and edible iodized salt according to parts by weight of raw materials composition, the wheat ganoderma lucidum mycelium magma obtained with step (1) by them and the obtained mushroom magma of step (2) mix, add proper amount of clear water and obtain dough, namely dough surface making process conveniently obtains glossy ganoderma nourishing vermicelli.
Product of the present invention adopts unique production technology, eliminates the taste of the bitterness of glossy ganoderma on eating, and effective its drug effect of maintenance, avoid soluble component in vermicelli boiling and run off in noodle soup.For the reality that Cereal food lysine lacks, by adding the abundant edible fungus (as asparagus, flat mushroom etc.) of lysine content, make its nutritive value higher than general common vermicelli, also more general vermicelli are abundant for the contained amino acid whose amount such as methionine, cystine very useful to health of this product simultaneously.Facts have proved, glossy ganoderma nourishing vermicelli softness of the present invention is smooth, not muddy not mud, excellent taste.There is strengthening body simultaneously, strengthen human body to the resistance of various diseases, especially have good adjuvant treatment efficacy to gastrointestinal disease.
Compared with prior art, the invention has the advantages that:
One, dry glossy ganoderma is immersed in constant temperature 20 hours obtained ganoderma lucidum fruitbody leaching liquors in the hot water of 75 DEG C, the method of soaking is adopted to make effective medicinal ingredient of glossy ganoderma be dissolved in leaching liquor in a large number, then this leaching liquor and wheat flour is used to be mixed with dough, dough is not only made to contain the medicinal ingredient of glossy ganoderma, and this leaching liquor mixes the intensity that also can strengthen dough with wheat flour, obtained sensory of noodles chewiness, does not stick with paste soup when boiling.
Two, in order to increase the active ingredient of glossy ganoderma in vermicelli, adopting the method for Spawn incubation to obtain wheat ganoderma lucidum mycelium joins in vermicelli, not only make vermicelli avoid to add too much ganoderma lucidum fruitbody leaching liquor and have the taste of bitterness, but also add the bacterium fragrance of vermicelli, improve the active ingredient of glossy ganoderma in vermicelli.Wheat ganoderma lucidum mycelium, using wheat wheat as culture medium, can not only provide enough nutrition for the growth of lucidum strain, and wheat is also that vermicelli make required raw material, need not worry that other impurity is introduced in the cultivation of bacterial classification.
Three, in vermicelli, add asparagus, flat mushroom, white fungus powder add collagen in vermicelli, chitinous content, make its more conventional vermicelli more smooth.
Four, the asparagus in vermicelli, flat mushroom, wheat ganoderma lucidum mycelium etc. are all grind making beating at low temperatures, and its active ingredient is preserved to greatest extent.
Five, in vermicelli, add sweet potato starch can make vermicelli form dextrin on surface in the process of boiling, thus avoids the soluble component in vermicelli to be dissolved in noodle soup, ensures that the active ingredient in vermicelli is entirely human body utilization to greatest extent.
Six, joining being referred to as god's grass, the glossy ganoderma of celestial grass and the edible mushroom that is referred to as mountain delicacy in the vermicelli that people often eat, making these precious resources be that human health plays active and effective effect, there are wide market prospects.
Detailed description of the invention
In order to the object of the present invention of understanding clearly, technical scheme and beneficial effect, below the present invention is described further, but not by protection scope of the present invention limit in the examples below.
One, ganoderma lucidum fruitbody leaching liquor is prepared:
Heat a certain amount of clear water to enter in quantitative dry glossy ganoderma 75 DEG C of constant temperature and soak after 20 hours and filter, filter residue is the glossy ganoderma after soaking, filtrate is ganoderma lucidum fruitbody leaching liquor, is 1: 10 according to the mass ratio of dry glossy ganoderma and clear water, in the clear water of heating, add as ganoderma lucidum fruitbody leaching liquor;
In order to improve the usage degree of raw material, reduce cost of material, also secondary lixiviate can be carried out by the glossy ganoderma of a lixiviate, namely after a lixiviate, in filter residue, add the clear water of 75 DEG C according to the mass ratio 1: 5 of filter residue and clear water, cross leaching filtrate after 75 DEG C of constant temperature soak 20 hours and mix with the filtrate of a lixiviate and obtain ganoderma lucidum fruitbody leaching liquor.
Two, wheat ganoderma lucidum mycelium is prepared:
The wheat wheat clear water cleaned up is dipped to wheat water suction saturated till, more than elimination, wheat is loaded (every bottle about fills dry wheat 0.6 jin) in the high temperature resistant bottle of 750ml by water, with high temperature resistance diaphragm sealing, put into high-pressure sterilizing pot and take out after 2 hours in 126 DEG C of sterilizings; After below bottle temperature drop to 30 DEG C, sterile working access glossy ganoderma pure culture (mass ratio of culture medium and bacterial classification is 60-80: 1) on superclean bench, cultivates and namely obtains wheat ganoderma lucidum mycelium in 25-28 days in the insulating box of 25 DEG C.
Embodiment one:
Formula: wheat flour 490kg, sweet potato starch 2kg, ganoderma lucidum fruitbody leaching liquor 50kg, wheat ganoderma lucidum mycelium 15kg, white fungus powder 3kg, asparagus 18kg, flat mushroom 6kg, egg 8kg, edible iodized salt 2.5kg.
Manufacture craft:
(1) get 30kg ganoderma lucidum fruitbody leaching liquor and be heated to 90 DEG C, the wheat ganoderma lucidum mycelium then adding 15kg wherein soaks 3 hours, and grinding is pulled an oar and obtained wheat ganoderma lucidum mycelium magma;
(2) the ganoderma lucidum fruitbody leaching liquor getting 20kg is heated to 80 DEG C, and the flat mushroom constant temperature 60 DEG C of the asparagus and 6kg that then add 18kg wherein soaks 10 minutes, and grinding is pulled an oar and obtained mushroom magma;
(3) 490kg wheat flour, 2kg sweet potato starch, 3kg white fungus powder, 8kg egg and 2.5kg edible iodized salt is got, the wheat ganoderma lucidum mycelium magma obtained with step (1) by them and step (2) obtain mushroom magma and proper amount of clear water mixes obtained soft moderate dough in dough mixing machine, and namely dough surface making process conveniently obtains glossy ganoderma nourishing vermicelli.
Embodiment two:
Formula: wheat flour 510kg, sweet potato starch 4kg, ganoderma lucidum fruitbody leaching liquor 50kg, wheat ganoderma lucidum mycelium 15kg, white fungus powder 5kg, asparagus 18kg, flat mushroom 6kg, egg 12kg, edible iodized salt 4.5kg.
Manufacture craft:
(1) get 30kg ganoderma lucidum fruitbody leaching liquor and be heated to 90 DEG C, the wheat ganoderma lucidum mycelium then adding 15kg wherein soaks 3 hours, and grinding is pulled an oar and obtained wheat ganoderma lucidum mycelium magma;
(2) the ganoderma lucidum fruitbody leaching liquor getting 20kg is heated to 80 DEG C, and the flat mushroom constant temperature 60 DEG C of the asparagus and 6kg that then add 18kg wherein soaks 10 minutes, and grinding is pulled an oar and obtained mushroom magma;
(3) 510kg wheat flour, 4kg sweet potato starch, 5kg white fungus powder, 12kg egg and 4.5kg edible iodized salt is got, the wheat ganoderma lucidum mycelium magma obtained with step (1) by them and step (2) obtain mushroom magma and proper amount of clear water mixes obtained soft moderate dough in dough mixing machine, and namely dough surface making process conveniently obtains glossy ganoderma nourishing vermicelli.
Embodiment three:
Formula: wheat flour 500kg, sweet potato starch 3kg, ganoderma lucidum fruitbody leaching liquor 50kg, wheat ganoderma lucidum mycelium 15kg, white fungus powder 4kg, asparagus 18kg, flat mushroom 6kg, egg 10kg, edible iodized salt 3kg.
Manufacture craft:
(1) get 30kg ganoderma lucidum fruitbody leaching liquor and be heated to 90 DEG C, the wheat ganoderma lucidum mycelium then adding 15kg wherein soaks 3 hours, and grinding is pulled an oar and obtained wheat ganoderma lucidum mycelium magma;
(2) the ganoderma lucidum fruitbody leaching liquor getting 20kg is heated to 80 DEG C, and the flat mushroom constant temperature 60 DEG C of the asparagus and 6kg that then add 18kg wherein soaks 10 minutes, and grinding is pulled an oar and obtained mushroom magma;
(3) 500kg wheat flour, 3kg sweet potato starch, 4kg white fungus powder, 10kg egg and 3kg edible iodized salt is got, the wheat ganoderma lucidum mycelium magma obtained with step (1) by them and step (2) obtain mushroom magma and proper amount of clear water mixes obtained soft moderate dough in dough mixing machine, and namely dough surface making process conveniently obtains glossy ganoderma nourishing vermicelli.
Claims (6)
1. glossy ganoderma nourishing vermicelli, it is characterized in that: described glossy ganoderma nourishing vermicelli comprise the raw material of following weight portion composition: wheat flour 490-510 part, sweet potato starch 2-4 part, ganoderma lucidum fruitbody leaching liquor 50 parts, wheat ganoderma lucidum mycelium 15 parts, white fungus powder 3-5 part, asparagus 18 parts, flat mushroom 6 parts, egg 8-12 part, edible iodized salt 2.5-4.5 part;
The preparation method of described ganoderma lucidum fruitbody leaching liquor is a lixiviate: namely heat a certain amount of clear water to 75 DEG C, be 1: 9 according to the mass ratio of dry glossy ganoderma and clear water, add in the clear water of heating after quantitative dry glossy ganoderma 75 DEG C of constant temperature soak 20 hours and filter, filter residue is the glossy ganoderma after soaking, and filtrate is ganoderma lucidum fruitbody leaching liquor;
The preparation method of described wheat ganoderma lucidum mycelium is: the wheat wheat clear water cleaned up is dipped to wheat water suction saturated till, more than elimination, water obtains wheat culture medium, and be 60-80: 1 inoculate glossy ganoderma pure culture according to the mass ratio of culture medium and bacterial classification on wheat culture medium, within CMC model 25-28 days, namely obtain wheat ganoderma lucidum mycelium with aseptic, constant temperature 25 DEG C.
2. a kind of glossy ganoderma nourishing vermicelli according to claim 1, it is characterized in that: described glossy ganoderma nourishing vermicelli comprise the raw material of following weight portion composition: wheat flour 500 parts, sweet potato starch 3 parts, ganoderma lucidum fruitbody leaching liquor 50 parts, wheat ganoderma lucidum mycelium 15 parts, 4 parts, white fungus powder, asparagus 18 parts, flat mushroom 6 parts, 10 parts, egg, edible iodized salt 3 parts.
3. glossy ganoderma nourishing vermicelli, it is characterized in that: described glossy ganoderma nourishing vermicelli comprise the raw material of following weight portion composition: wheat flour 490-510 part, sweet potato starch 2-4 part, ganoderma lucidum fruitbody leaching liquor 50 parts, wheat ganoderma lucidum mycelium 15 parts, white fungus powder 3-5 part, asparagus 18 parts, flat mushroom 6 parts, egg 8-12 part, edible iodized salt 2.5-4.5 part;
The preparation method of described ganoderma lucidum fruitbody leaching liquor is secondary lixiviate: (1) lixiviate: namely heat a certain amount of clear water to 75 DEG C, be 1: 9 according to the mass ratio of dry glossy ganoderma and clear water, add after quantitative dry glossy ganoderma 75 DEG C of constant temperature soak 20 hours in the clear water of heating and filter to obtain filter residue and filtrate, filter residue is the glossy ganoderma after soaking; (2) secondary lixiviate: cross leaching filtrate after the clear water constant temperature adding 75 DEG C according to filter residue and the mass ratio 1: 5 of clear water in filter residue soaks 20 hours and mix with the filtrate of a lixiviate and obtain ganoderma lucidum fruitbody leaching liquor;
The preparation method of described wheat ganoderma lucidum mycelium is: the wheat wheat clear water cleaned up is dipped to wheat water suction saturated till, more than elimination, water obtains wheat culture medium, and be 60-80: 1 inoculate glossy ganoderma pure culture according to the mass ratio of culture medium and bacterial classification on wheat culture medium, within CMC model 25-28 days, namely obtain wheat ganoderma lucidum mycelium with aseptic, constant temperature 25 DEG C.
4. a kind of glossy ganoderma nourishing vermicelli according to claim 3, it is characterized in that: described glossy ganoderma nourishing vermicelli comprise the raw material of following weight portion composition: wheat flour 500 parts, sweet potato starch 3 parts, ganoderma lucidum fruitbody leaching liquor 50 parts, wheat ganoderma lucidum mycelium 15 parts, 4 parts, white fungus powder, asparagus 18 parts, flat mushroom 6 parts, 10 parts, egg, edible iodized salt 3 parts.
5. the preparation method of glossy ganoderma nourishing vermicelli according to claim 1 and 2, is characterized in that: comprise the following steps:
(1) wheat ganoderma lucidum mycelium magma is prepared: form according to weight portion according to claim 1 or claim 2, the ganoderma lucidum fruitbody leaching liquor getting 30 weight portions is heated to 90 DEG C, then the wheat ganoderma lucidum mycelium adding 15 weight portions wherein soaks 3 hours, and grinding is pulled an oar and obtained wheat ganoderma lucidum mycelium magma;
(2) mushroom magma is prepared: form according to weight portion according to claim 1 or claim 2, the ganoderma lucidum fruitbody leaching liquor getting 20 weight portions is heated to 80 DEG C, then flat mushroom 60 DEG C of constant temperature of the asparagus and 6 weight portions that add 18 weight portions wherein soak 10 minutes, and grinding is pulled an oar and obtained mushroom magma;
(3) glossy ganoderma nourishing vermicelli are prepared: the weight portion composition of raw material takes wheat flour, sweet potato starch, white fungus powder, egg and edible iodized salt according to claim 1 or 2, the wheat ganoderma lucidum mycelium magma obtained with step (1) by them and the obtained mushroom magma of step (2) mix, add proper amount of clear water and obtain dough, namely dough surface making process conveniently obtains glossy ganoderma nourishing vermicelli.
6. the preparation method of the glossy ganoderma nourishing vermicelli according to claim 3 or 4, is characterized in that: comprise the following steps:
(1) wheat ganoderma lucidum mycelium magma is prepared: according to claim 3 or weight portion according to claim 4 composition, the ganoderma lucidum fruitbody leaching liquor getting 30 weight portions is heated to 90 DEG C, then the wheat ganoderma lucidum mycelium adding 15 weight portions wherein soaks 3 hours, and grinding is pulled an oar and obtained wheat ganoderma lucidum mycelium magma;
(2) mushroom magma is prepared: according to claim 3 or weight portion according to claim 4 composition, the ganoderma lucidum fruitbody leaching liquor getting 20 weight portions is heated to 80 DEG C, then flat mushroom 60 DEG C of constant temperature of the asparagus and 6 weight portions that add 18 weight portions wherein soak 10 minutes, and grinding is pulled an oar and obtained mushroom magma;
(3) glossy ganoderma nourishing vermicelli are prepared: the weight portion composition of raw material takes wheat flour, sweet potato starch, white fungus powder, egg and edible iodized salt according to claim 3 or claim 4, the wheat ganoderma lucidum mycelium magma obtained with step (1) by them and the obtained mushroom magma of step (2) mix, add proper amount of clear water and obtain dough, namely dough surface making process conveniently obtains glossy ganoderma nourishing vermicelli.
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Denomination of invention: Ganoderma lucidum nourishing fine dried noodle and manufacturing method thereof Effective date of registration: 20180417 Granted publication date: 20151007 Pledgee: Neijiang Xing lung village bank Limited by Share Ltd. Zizhong sub branch Pledgor: Zizhong Longjing Flour Industry Co.,Ltd. Registration number: 2018510000043 |
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