CN104106774A - Poria cocos Chinese yam noodle and preparation method - Google Patents
Poria cocos Chinese yam noodle and preparation method Download PDFInfo
- Publication number
- CN104106774A CN104106774A CN201410279137.5A CN201410279137A CN104106774A CN 104106774 A CN104106774 A CN 104106774A CN 201410279137 A CN201410279137 A CN 201410279137A CN 104106774 A CN104106774 A CN 104106774A
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- CN
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- Prior art keywords
- poria cocos
- chinese yam
- noodle
- preparation
- flour
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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
- 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
-
- 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
Abstract
The invention relates to a poria cocos Chinese yam noodle and a preparation method thereof. The poria cocos Chinese yam noodle is processed from 0.1-3.0 parts by mass of poria cocos powder, 0.1-10.0 parts by mass of Chinese yam powder and 100 parts by mass of wheat flour. The preparation method includes: mixing the raw materials, adding water and flour of certain proportion, and carrying out calendaring, strip cutting, drying, cutting, metering and packaging, thus obtaining a finished product. The prepared noodle not only has rich nutrition and smooth and chewy taste, but also has the efficacy of tonifying spleen and nourishing stomach, excreting dampness and promoting uresis, strengthening physical fitness and enhancing immunity.
Description
Technical field
The invention belongs to field of health care food, be specifically related to characteristic local flavor noodles and preparation method thereof, more particularly, is a kind of Poria cocos Chinese yam noodle and preparation method thereof.
Background technology
Poria cocos is the dry sclerotia of On Polyporaceae Poria cocos Poria cocos (Schw.) Wolf, and its taste is sweet, light, property flat, the thoughts of returning home, spleen, kidney channel.There is the effects such as strengthening the spleen and stomach, antitoxic heart-soothing and sedative, clearing damp and promoting diuresis.On tcm clinical practice, be mainly used in treating the illnesss such as oedema, phlegm and retained fluid, splenasthenic diarrhea and palpitaition, insomnia.In fact, Poria cocos is not only the medicine of invigorating the spleen excreting dampness, but also is the anti-ageing product with beauty treatment of the health commonly used simply.Ancients mainly contain in the record aspect health and beauty treatment Poria cocos: " for a long time clothes peace soul, repose, not hungry, prolong life ", " adjust visceral-qi, cut down kidney heresy, Chang Yin, beneficial strength, protect during god keeps ", " happy intelligence development, peace soul, foster spirit ", " logical god and cause spirit; and soul and refine soul, bright key and beneficial flesh, thick intestines and happy; adjust flourish and reason stomach, top grade elixir also ".
Poria cocos mainly contains polysaccharide, triterpene, sterol, aliphatic acid, enzyme isoreactivity composition.Modern pharmacological research shows: pachymaran has enhanced machine body immunity function, and Poria cocos alcohol reduces collagen content in liver, and urinary hydroxyproline discharge rate increases, and promotes Liver Collagen PD, promotes fibr tissue reabsorption in liver.The nucleoside transporting of su-fuling inhibition tumor cell, inhibition tumor cell DNA is synthetic, improves the ability of macrophage generation TNF (TNF), strengthens killing tumor cell effect.Traditionally, there are the health products such as cake, tuckahoe wine, Poria cocos powder for people's health preserving dietotherapy.
Chinese yam is Dioscoreaceae Dioscorea trailing plant Chinese yam stem tuber for many years.Chinese yam nature and flavor are sweet, flat, enter spleen, lung, kidney channel.There is tonifying spleen benefit stomach, beneficial lung promotes the production of body fluid, the benefit of reinforcing the kidney essence, cure mainly splenasthenic diarrhea, protracted dysentery, the deficiency syndrome of the lung cough breathe heavily, under enuresis with renal asthenia, frequent urination, seminal emission, band, the disease such as quench one's thirst.
Chinese yam mainly contains Dioscin, allantoin, choline, mucilaginous substance, glycoprotein, Chinese yam active polysaccharide isoreactivity composition.Modern pharmacological research shows: mucoprotein can prevent the fat deposition of cardiovascular system, the too early generation of atherosclerosis, reduce the deposition of subcutaneous fat, avoid occurring fat, can also prevent the atrophy of liver, spleen connective tissue, the generation of prevention collagen venereal disease, keeps alimentary canal, respiratory tract and articular cavity lubricated; Mucopolysaccharide can stimulate and regulate human immune system, can make all or part of recovery of repressed cellular immune function normal.
Buddha's hand Chinese yam is southeast, Hubei Province special product, has applied for national geographical sign protection, is natural excellent tonic product, enjoys high reputation.As prior art, Chinese yam is mainly that fresh material culinary art is edible, also has processing yam flour, Yam beverage and Chinese yam noodle product.But by Poria cocos and Chinese yam reasonable compatibility, the health food of science processing had not both had product to come out, and there is no bibliographical information yet.
The object of this invention is to provide a kind of nutrition and health care Poria cocos Chinese yam noodle product and preparation method, effect Synergistic of Chinese yam and Poria cocos is given full play to, make traditional food therapy product convenient purification, industrialization, industrialization, for market provides health care product.
Summary of the invention:
The present invention can be achieved through the following technical solutions:
A kind of Poria cocos Chinese yam noodle, raw material consumption ratio of quality and the number of copies: 100 parts, flour, Poria cocos powder 0.1-3.0 part, yam flour 0.1-10.0 part.
The preparation method of described Poria cocos Chinese yam noodle, comprises the following steps:
A processes PORIA ALBA through Crushing of Ultrafine, sieve, and gets by the screenings in 300 mesh sieve holes, and Poria cocos powder is stand-by.
B, by formula, adds mixer by load weighted Poria cocos powder, yam flour, fully mixes, stand-by.
C, by formula, adds load weighted wheat flour in dough mixing machine, then the Poria cocos yam flour mixing is joined in dough mixing machine, limit edged stirs, and after mixing, adds a certain proportion of mountain spring water or running water, limit edged stirs, and after face completes, slaking in aging machine.
After D slaking, be finished product through calendering, slitting, oven dry, cut-out, metering, packaging.
Described Poria cocos powder is to be processed through Crushing of Ultrafine by PORIA ALBA, to particle all by the screenings in 300 mesh sieve holes.The described PORIA ALBA PORIA ALBA that preferably produce Dabie Mountains Region, the PORIA ALBA that more preferably produce in Luotian, Hubei Province, the Yingshan Mountains processes.
Described raw material consumption quality than umber is, the quality of Poria cocos powder and yam flour than umber within the scope of 1:1-1:10.
Advantage of the present invention is being
By the Poria cocos Chinese yam noodle of above-mentioned compatibility and processing and fabricating, retain to greatest extent the nutrition and health care composition of Poria cocos and Chinese yam, bring into play to greatest extent the synergistic function of the functional component of Poria cocos and Chinese yam, more outstanding its health care.The sensory of noodles of processing is smooth, chewiness, and local flavor is outstanding, nutritious, stable storing, instant, is a kind of nutritional health food of safety and sanitation.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described
Embodiment mono-:
Formula: flour 100Kg, Poria cocos powder 0.1Kg, yam flour 1Kg.
1. 0.1Kg Poria cocos powder, 1Kg yam flour are added to mixer, fully mix, stand-by;
2. 100Kg wheat flour is added in dough mixing machine, then the Poria cocos yam flour mixing is added in dough mixing machine, open and stir, limit edged stirs, and after mixing, adds a certain proportion of mountain spring water, and limit edged stirs, and after face completes, slaking in aging machine.
3. after slaking, adopt the calendering of (six pair rollers) roll-type pressure surface unit, slitting, in low temperature cableway-type drying room, dry, cut-out, metering, packaging are finished product.
4. noodles after testing, noodles moisture 13.5%, active polysaccharide content 8ppm.
Embodiment bis-:
Formula: flour 100Kg, Poria cocos powder 3Kg, yam flour 10Kg.
1. 3Kg Poria cocos powder, 10Kg yam flour are added to mixer, fully mix, stand-by;
2. 100Kg wheat flour is added in dough mixing machine, then the Poria cocos yam flour mixing is added in dough mixing machine, open and stir, limit edged stirs, and after mixing, adds a certain proportion of running water, and limit edged stirs, and after face completes, slaking in aging machine.
3. after slaking, adopt the calendering of (seven pair rollers) roll-type pressure surface unit, slitting, in low temperature cableway-type drying room, dry, cut-out, metering, packaging are finished product.
4. noodles moisture 13.0%, active polysaccharide content 80ppm after testing.
Claims (3)
1. a Poria cocos Chinese yam noodle, is characterized in that Poria cocos Chinese yam noodle is raw material by wheat flour, Poria cocos powder, yam flour, and its raw material composition mass fraction is 100 parts of wheat flours, Poria cocos powder 0.1-3.0 part, yam flour 0.1-10.0 part.
2. the preparation method who realizes a kind of Poria cocos Chinese yam noodle claimed in claim 1, is characterized in that, described Poria cocos powder is processed through Crushing of Ultrafine by PORIA ALBA, and particle is all by 300 mesh sieve holes.
3. a kind of Poria cocos Chinese yam noodle according to claim 1, is characterized in that, the mass fraction of described raw material Poria cocos powder and yam flour is 1:1--1:10.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410279137.5A CN104106774A (en) | 2014-06-20 | 2014-06-20 | Poria cocos Chinese yam noodle and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410279137.5A CN104106774A (en) | 2014-06-20 | 2014-06-20 | Poria cocos Chinese yam noodle and preparation method |
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| Publication Number | Publication Date |
|---|---|
| CN104106774A true CN104106774A (en) | 2014-10-22 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201410279137.5A Pending CN104106774A (en) | 2014-06-20 | 2014-06-20 | Poria cocos Chinese yam noodle and preparation method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938937A (en) * | 2015-05-28 | 2015-09-30 | 青岛农业大学 | Special meal noodle production method |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1117356A (en) * | 1994-08-24 | 1996-02-28 | 东营市面粉厂 | health-care noodles |
| CN1685935A (en) * | 2005-05-20 | 2005-10-26 | 王浩贵 | Yam health care noodles |
| CN103385418A (en) * | 2012-05-10 | 2013-11-13 | 湖南海清食品发展有限责任公司 | Preparation method of naked oat radix astragali vermicelli |
| CN103416671A (en) * | 2013-08-05 | 2013-12-04 | 赵杏珍 | Medicinal and edible noodle capable of regulating stomach and intestine |
| CN103461819A (en) * | 2013-08-05 | 2013-12-25 | 赵杏珍 | Food and medicine-medicated noodle capable of resisting tumor |
| CN103583987A (en) * | 2013-11-26 | 2014-02-19 | 青岛嘉瑞生物技术有限公司 | Nutrition and health-care noodles capable of resisting skin aging, and production method |
-
2014
- 2014-06-20 CN CN201410279137.5A patent/CN104106774A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1117356A (en) * | 1994-08-24 | 1996-02-28 | 东营市面粉厂 | health-care noodles |
| CN1685935A (en) * | 2005-05-20 | 2005-10-26 | 王浩贵 | Yam health care noodles |
| CN103385418A (en) * | 2012-05-10 | 2013-11-13 | 湖南海清食品发展有限责任公司 | Preparation method of naked oat radix astragali vermicelli |
| CN103416671A (en) * | 2013-08-05 | 2013-12-04 | 赵杏珍 | Medicinal and edible noodle capable of regulating stomach and intestine |
| CN103461819A (en) * | 2013-08-05 | 2013-12-25 | 赵杏珍 | Food and medicine-medicated noodle capable of resisting tumor |
| CN103583987A (en) * | 2013-11-26 | 2014-02-19 | 青岛嘉瑞生物技术有限公司 | Nutrition and health-care noodles capable of resisting skin aging, and production method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938937A (en) * | 2015-05-28 | 2015-09-30 | 青岛农业大学 | Special meal noodle production method |
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Application publication date: 20141022 |