CN106578910A - Nutritious noodles - Google Patents
Nutritious noodles Download PDFInfo
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- CN106578910A CN106578910A CN201510654686.0A CN201510654686A CN106578910A CN 106578910 A CN106578910 A CN 106578910A CN 201510654686 A CN201510654686 A CN 201510654686A CN 106578910 A CN106578910 A CN 106578910A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 33
- 235000008935 nutritious Nutrition 0.000 title 1
- 239000000843 powder Substances 0.000 claims abstract description 30
- 239000000284 extract Substances 0.000 claims abstract description 21
- 108010068370 Glutens Proteins 0.000 claims abstract description 18
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- 235000021312 gluten Nutrition 0.000 claims abstract description 18
- 239000003814 drug Substances 0.000 claims abstract description 9
- 229940079593 drug Drugs 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 235000007164 Oryza sativa Nutrition 0.000 claims description 23
- 235000009566 rice Nutrition 0.000 claims description 23
- 239000002994 raw material Substances 0.000 claims description 21
- 238000002360 preparation method Methods 0.000 claims description 18
- 235000020265 peanut milk Nutrition 0.000 claims description 16
- 235000021419 vinegar Nutrition 0.000 claims description 12
- 239000000052 vinegar Substances 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 238000005520 cutting process Methods 0.000 claims description 7
- 239000012467 final product Substances 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 238000000605 extraction Methods 0.000 claims description 6
- 239000002671 adjuvant Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 235000013547 stew Nutrition 0.000 claims description 3
- 235000008216 herbs Nutrition 0.000 claims description 2
- 238000009738 saturating Methods 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 3
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 235000018927 edible plant Nutrition 0.000 abstract description 2
- 150000003839 salts Chemical class 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 20
- 238000000034 method Methods 0.000 description 14
- 235000019640 taste Nutrition 0.000 description 11
- 150000004676 glycans Chemical class 0.000 description 9
- 229920001282 polysaccharide Polymers 0.000 description 9
- 239000005017 polysaccharide Substances 0.000 description 9
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 9
- 229930182490 saponin Natural products 0.000 description 9
- 150000007949 saponins Chemical class 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 238000012360 testing method Methods 0.000 description 7
- 241000234314 Zingiber Species 0.000 description 6
- 239000002131 composite material Substances 0.000 description 6
- 238000012545 processing Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 229930003944 flavone Natural products 0.000 description 5
- 238000010025 steaming Methods 0.000 description 5
- 235000011949 flavones Nutrition 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 241000756042 Polygonatum Species 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
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- 230000007812 deficiency Effects 0.000 description 3
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- 150000002213 flavones Chemical class 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- 235000012976 tarts Nutrition 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 2
- 241000234280 Liliaceae Species 0.000 description 2
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 2
- 206010003549 asthenia Diseases 0.000 description 2
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- 235000000346 sugar Nutrition 0.000 description 2
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 2
- 238000003809 water extraction Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 208000000616 Hemoptysis Diseases 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 241001468611 Polygonatum cyrtonema Species 0.000 description 1
- 241000037826 Polygonatum kingianum Species 0.000 description 1
- 241000037831 Polygonatum sibiricum Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 208000005946 Xerostomia Diseases 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 238000000540 analysis of variance Methods 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- CJOBVZJTOIVNNF-UHFFFAOYSA-N cadmium sulfide Chemical compound [Cd]=S CJOBVZJTOIVNNF-UHFFFAOYSA-N 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 206010013781 dry mouth Diseases 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000469 ethanolic extract Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000015219 food category Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 235000019353 potassium silicate Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- NTHWMYGWWRZVTN-UHFFFAOYSA-N sodium silicate Chemical compound [Na+].[Na+].[O-][Si]([O-])=O NTHWMYGWWRZVTN-UHFFFAOYSA-N 0.000 description 1
- 241000894007 species Species 0.000 description 1
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- 238000012795 verification Methods 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
- A61K36/8969—Polygonatum (Solomon's seal)
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Alternative & Traditional Medicine (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Medical Informatics (AREA)
- Medicinal Chemistry (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Pharmacology & Pharmacy (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Noodles (AREA)
Abstract
The invention belongs to the field of food, and particularly relates to a noodle. The noodles are prepared from, by mass, 1-10 parts of rhizoma polygonati powder or rhizoma polygonati extract equivalent to a crude drug content, 80-98 parts of high gluten flour and 0.5-2 parts of salt. The prepared noodles are high in nutritional value, the exploitation and utilization ratio of rhizoma polygonati which is a medicinal and edible plant is effectively improved, and varieties of rhizoma polygonati products are enriched.
Description
Technical field
The invention belongs to food technology field, and in particular to a kind of rhizoma polygonati noodles.
Background technology：
Rhizoma Polygonati is the tuber of Liliaceae Polygonatum various plants, is China's Chinese medicine, while be also medicinal and edible food raw material,
There is boosting qi and nourishing yin, spleen invigorating, lung moistening, kidney tonifying, for deficiency of spleen-QI and stomach-QI, fatigue and asthenia, deficiency of stomach-Yin, xerostomia lack of appetite,
Deficiency of the lung cough caused by dryness, phthisical cough hemoptysis, asthenia of essence and blood, soreness of the waist and knees, early whitening of beard and hair, Heat Diabetes.
Modern pharmacological research proves that Rhizoma Polygonati has enhancing immunity, blood sugar lowering, blood fat reducing, antibacterial, antitumor, antiviral etc. to act on,
There is wide application prospect in terms of medicine and development function food is developed.
Rhizoma Polygonati sweet taste, its meat root stock is plump, containing much starch, sugar, fat, protein, carotene,
Vitamin and various other nutritional labelings.Rhizoma Polygonati is medicinal and edible food raw material, but at present on the market with Rhizoma Polygonati as raw material
Food category is few, and raw sealwort has the side effect for stimulating throat, limits the application of Rhizoma Polygonati, typically by the long period
Wine steam or it is steamed also or nine steam nine and expose etc. and reuse after concocting method processing, although eliminate numb taste, but also have lost part Rhizoma Polygonati
Polysaccharide, saponin isoreactivity material.
The content of the invention：
It is an object of the present invention to provide a kind of noodles, its nutrient value is high, and eating mouth feel is good, beneficial to nutrition intake
With it is healthy, effectively increase the utilization rate of this medicinal and edible plant of Rhizoma Polygonati, enrich the species of Rhizoma Polygonati product.For
Above-mentioned purpose is realized, the technical solution used in the present invention is as follows：
A kind of noodles, it is characterised in that carry containing the Rhizoma Polygonati powder obtained by sealwort decoction piece crushing or by sealwort decoction piece in noodle material
The Rhizoma Polygonati extract for obtaining.
The noodles, are made up of the raw material of following weight portion：Rhizoma Polygonati powder or the Rhizoma Polygonati extract 1-10 parts equivalent to crude drug amount, it is high
Gluten flour 80-98 parts, Sal 0.5-2 parts.Further, above-mentioned noodles, are made up of the raw material of following weight portion：Rhizoma Polygonati powder or
Equivalent to 3 parts of the Rhizoma Polygonati extract of crude drug amount, 96 parts of gluten flour, 1 part of Sal.
Described Rhizoma Polygonati powder is Rhizoma Polygonati raw medicinal herbs water or wine, steams or stewes to the saturating heart, and the sealwort decoction piece being dried to obtain is crushed and obtained；
Described Rhizoma Polygonati extract is the water extract or ethanol extract or the mixture of the two that the water extraction of sealwort decoction piece Jing or alcohol extraction are obtained.
The preparation method of above-mentioned noodles, comprises the following steps：
(1) raw material is weighed by each parts by weight of raw materials；
(2) gluten flour, Sal will be added in Rhizoma Polygonati powder or Rhizoma Polygonati extract, adds suitable quantity of water, be kneaded into smooth dough；
(3) dough room temperature stands 15-30min；
(4) roller sheet, cutting, drying, packaging is obtained final product.
It is a further object to provide a kind of noodles, wherein raw materials used Rhizoma Polygonati had both eliminated numb taste by processing, and most
Limits reduce polygonatum polysaccharide, the loss of saponin isoreactivity composition, maintain Rhizoma Polygonati original local flavor, for achieving the above object, this
The technical scheme of bright employing is as follows：
A kind of noodles, the extraction obtained containing the Rhizoma Polygonati powder obtained by sealwort decoction piece crushing or by sealwort decoction piece extraction in noodle material
Thing.
The noodles, are made up of the raw material of following weight portion：Rhizoma Polygonati powder or the Rhizoma Polygonati extract 1-10 parts equivalent to crude drug amount, it is high
Gluten flour 80-98 parts, Sal 0.5-2 parts.Further, above-mentioned noodles, are made up of the raw material of following weight portion：Rhizoma Polygonati powder or
Equivalent to 3 parts of the Rhizoma Polygonati extract of crude drug amount, 96 parts of gluten flour, 1 part of Sal.
Described Rhizoma Polygonati powder is obtained for sealwort decoction piece crushing；Described Rhizoma Polygonati extract is the extraction that sealwort decoction piece Jing water extraction is obtained
Thing；Wherein described sealwort decoction piece is obtained by following preparation method：Clean raw sealwort is drained the water, adds mixed accessories juice to mix thoroughly,
After moistening is sucked to juice, high pressure steams 3～4 minutes or normal pressure steams 15～20 minutes, slightly dries in the air, and cuts into slices, the one kind being dried to obtain
Sealwort decoction piece, the mixed accessories juice is mixed by vinegar, Sucus Zingberis, Rice ＆ peanut milk；Wherein described high pressure is 0.05MPa-0.15MPa；
The mixed accessories juice is made up of following weight portion adjuvant juice：Vinegar 10-12 parts, Sucus Zingberis 22-32 parts, Rice ＆ peanut milk 35-45 parts；It is described
The preparation method of Rice ＆ peanut milk is：1 portion of rice is soaked in 3 parts of water, soaks 1-5 hours, and defibrination is filtered, and collects juice；The Rhizoma Zingiberis Recens
The preparation method of juice is：1 part of fresh ginger adds 3 parts of water, defibrination to filter, and collects juice.In above-mentioned preparation method, in step
Drying is to be dried at 40-70 DEG C, more preferably 50-60 DEG C；The addition of mixed accessories juice is Rhizoma Polygonati in methods described step
The 15-25% of weight；Mixed accessories juice composition is preferably in methods described step：10 parts of vinegar, 25 parts of Sucus Zingberis, 40 parts of Rice ＆ peanut milk.
The preparation method of above-mentioned noodles, comprises the following steps：
(1) raw material is weighed by each parts by weight of raw materials；
(2) gluten flour, Sal will be added in Rhizoma Polygonati powder or Rhizoma Polygonati extract, adds suitable quantity of water, be kneaded into smooth dough；
(3) dough room temperature stands 15-30min；
(4) roller sheet, cutting, drying, packaging is obtained final product.
Raw sealwort used is Liliaceae P. kingianum Polygonatum kingianum Coll.etHemsl., Rhizoma Polygonati in the present invention
The new fresh quench stem of Polygonatum sibiricum Red. or Polygonatum cyrtonema Hua Polygonatum cyrtonema Hua, the Rhizoma Polygonati drink
Piece is that raw sealwort processes the decoction pieces for obtaining.
So far, the processing research of Rhizoma Polygonati focuses mostly in the processing procedure for steaming, cooking and its to polysaccharide, saponin component
Impact, generally believe that raw sealwort has the effect for stimulating throat, need the steaming of Jing long periods, the method such as boil, stew and remove its numb taste,
But these concocting methods cause a large amount of losses of the Rhizoma Polygonati main active such as polysaccharide, saponin.Inventor passes through to study for many years,
Explore with vinegar, Sucus Zingberis, Rice ＆ peanut milk mixed accessories juice mix thoroughly, moistening for a period of time, after steam Jing the short time again after obtain Huang
Smart decoction pieces active ingredient loss is less, and sensory properties preferably, and maintain Rhizoma Polygonati original local flavor, has uniqueness for preparing noodles
Mouthfeel.
The processing procedure evaluation index of existing Rhizoma Polygonati is not quite similar, inventor by reference to pertinent literature and experimentation, with polysaccharide,
Saponin, flavones content, sensory properties compare impact of the different process method to Rhizoma Polygonati quality as comprehensive evaluation index, wherein
Polygonatum polysaccharide content is determined with reference to regulation under " Rhizoma Polygonati " item of Chinese Pharmacopoeia 2015 edition, saponin, the assay reference of flavone
University Of Agriculture and Forestry In Fujian Wu Ying is auspicious《Impact of the processing procedure to Rhizoma Polygonati effective ingredient and finger printing》Flavone in 28-30 page, saponin
Content assaying method, sensory properties mainly pass judgment on its tart flavour, sweet taste and numb feeling in the tongue.Details are as follows for research experiment：
Clean raw sealwort is drained the water, adds adjuvant juice to mix thoroughly, after moistening is sucked to juice, high pressure steaming slightly dries in the air, and cuts
Piece, is dried to obtain sealwort decoction piece, carries out polysaccharide equal size measure, wherein with adjuvant juice vinegar (rice vinegar), Sucus Zingberis (1 part of fresh ginger
Plus 3 parts of water, defibrination, filter, collect juice), Rice ＆ peanut milk (1 portion of rice is soaked in 3 parts of water, soak 2 hours, defibrination, mistake
Filter, collects juice) consumption, the time of high pressure steaming (0.10MPa) be investigation factor, each factor sets 3 levels,
Carry out orthogonal test, using to polysaccharide, saponin, flavones content, sensory properties impact as evaluation index, specifically contained with polysaccharide
The degree of membership (S1) of amount, the degree of membership (S2) of saponin content, the degree of membership (S3) of flavones content, sensory properties coefficient (S4)
For index, repeat experiment twice, respectively obtain index 1 and index 2, degree of membership is (desired value-minimum desired value)/(maximum
Desired value-minimum desired value), S4 according to numb taste, sugariness, tart flavour feel give 0.5～1 scoring coefficient, with without numb taste,
Tart flavour, has denseer sweet taste to be coefficient 1, has most strong numb taste for coefficient 0.5, comprehensive grading=1/3* (S1+S2+S3) * S4.
The quadrature factor water-glass of table 1
The L of table 29(34) orthogonal test and result
The result of table 3-1 each group schemes is calculated
The result of table 3-2 each group schemes is calculated
The results of analysis of variance of table 4
F0.05(2,2)=4.26 F0.01(2,9)=8.02
Understand that each factor is respectively provided with appreciable impact from above table analysis, the impact of steaming time is maximum in influence factor, optimal side
Case is A1B2C2D2.Inventor is with A2B2C2D2、A3B2C2D2、A1B1C2D2、A1B3C2D2、A1B2C1D2、
A1B2C3D2With A1B2C2D2Contrast verification test is carried out, result of the test such as table 5 below shows that preferred plan is A1B2C2D2。
The checking test result of table 5
Inventor carries out on this basis test of many times research, vinegar 10-12 parts, Sucus Zingberis 22-32 parts, Rice ＆ peanut milk 35-45 parts, high pressure
Steam 2-3 minutes or normal pressure steams and preferable sealwort decoction piece is obtained in 10～15 minutes.Inventor when Rhizoma Zingiberis Recenss are prepared, from fresh
Mixed accessories juice obtained by Rhizoma Zingiberis Recenss and dry Rhizoma Zingiberis Recenss processes the sealwort decoction piece for obtaining and has larger difference, is preferably prepared into using fresh ginger
The Rhizoma Zingiberis Recens juice for arriving.
Compared with prior art, the invention has the advantages that：
(1) the noodles safety and Health obtained by the present invention, is sufficiently reserved nutritional labeling, is of high nutritive value, and eating mouth feel is good；
(2) present invention gained noodles preparation method is simple, suitable industrialized production；
(3) present invention gained noodles in concocting method used by Rhizoma Polygonati, adopt with vinegar, Rice ＆ peanut milk, Sucus Zingberis mixed accessories juice moistening,
And the Jing short time steams so that adjuvant juice is acted on Rhizoma Polygonati moderate stimulation spicy components, obtain both reducing zest fiber crops taste,
Again effective ingredient is kept to greatest extent, maintain Rhizoma Polygonati original local flavor, be that raw material has obtained more nutrient health and mouthfeel more preferably with it
Noodles.
Specific embodiment
Embodiment 1
Raw material is weighed by following weight portion：
Rhizoma Polygonati powder 10g gluten flour 980g Sal 10g；
(1) Rhizoma Polygonati cleaning section, steams 7-8h, dries, and crushes, and crosses 60-80 mesh sieves, obtains Rhizoma Polygonati powder；
(2) by step (1) gained Rhizoma Polygonati powder, gluten flour, Sal are added, adds suitable quantity of water, be kneaded into smooth dough；
(3) dough room temperature stands ripening 20min；
(4) roller sheet, cutting, drying, packaging is obtained final product.
Embodiment 2
Raw material is weighed by following weight portion：
Rhizoma Polygonati powder 100g gluten flour 800g Sal 10g；
(1) preparation of Rhizoma Polygonati powder：A) raw sealwort is taken, is cleaned, drained the water；B) preparation of composite auxiliary material juice：10 parts of vinegar, Sucus Zingberis
32 parts, 45 parts of Rice ＆ peanut milk；Wherein Rice ＆ peanut milk is soaked in 3 parts of water by 1 portion of rice, is soaked 5 hours, defibrination, is filtered, and collects slurry
Juice is obtained；Sucus Zingberis add 3 parts of water, defibrination to filter by 1 part of fresh ginger, collect juice；C) the clean raw sealworts of 1000g are taken,
150g composite auxiliary material juice is added to mix thoroughly, after moistening is sucked to juice, normal pressure steams 15 minutes, takes out, and slightly dries in the air, and cuts into slices, 70 DEG C
Lower drying；D) sealwort decoction piece is crushed, and crosses 60-80 mesh sieves, obtains Rhizoma Polygonati powder；
(2) by step (1) gained Rhizoma Polygonati powder, gluten flour, Sal are added, adds suitable quantity of water, be kneaded into smooth dough；
(3) dough room temperature stands ripening 15min；
(4) roller sheet, cutting, drying, packaging is obtained final product.
Embodiment 3
Raw material is weighed by following weight portion：
Rhizoma Polygonati powder 30g gluten flour 960g Sal 10g；
(1) preparation of Rhizoma Polygonati powder：A) raw sealwort is taken, is cleaned, drained the water；B) preparation of composite auxiliary material juice：10 parts of vinegar, Sucus Zingberis
25 parts, 40 parts of Rice ＆ peanut milk；Wherein Rice ＆ peanut milk is soaked in 3 parts of water by 1 portion of rice, is soaked 1 hour, defibrination, is filtered, and collects slurry
Juice is obtained；Sucus Zingberis add 3 parts of water, defibrination to filter by 1 part of fresh ginger, collect juice；C) the clean raw sealworts of 1000g are taken,
250g composite auxiliary material juice is added to mix thoroughly, after moistening is sucked to juice, 0.10MPa high pressure steams 3 minutes, takes out, and slightly dries in the air, and cuts
Piece, is dried at 40 DEG C；D) sealwort decoction piece is crushed, and crosses 60-80 mesh sieves, obtains Rhizoma Polygonati powder；
(2) by step (1) gained Rhizoma Polygonati powder, gluten flour, Sal are added, adds suitable quantity of water, be kneaded into smooth dough；
(3) dough rest 20min；
(4) roller sheet, cutting, drying, packaging is obtained final product.
Embodiment 4
Raw material is weighed by following weight portion：
Rhizoma Polygonati extract 30g (equivalent to Rhizoma Polygonati powder 58g) gluten flour 980g Sal 20g parts；
(1) preparation of Rhizoma Polygonati extract：A) raw sealwort is taken, is cleaned, drained the water；B) preparation of composite auxiliary material juice：Vinegar 12
Part, 22 parts of Sucus Zingberis, 35 parts of Rice ＆ peanut milk；Wherein Rice ＆ peanut milk is soaked in 3 parts of water by 1 portion of rice, is soaked 5 hours, defibrination, is filtered,
Collect juice to obtain；Sucus Zingberis add 3 parts of water, defibrination to filter by 1 part of fresh ginger, collect juice；C) the clean lifes of 1000g are taken
Rhizoma Polygonati, adds 200g composite auxiliary material juice to mix thoroughly, and after moistening is sucked to juice, 0.10MPa high pressure steams 4 minutes, takes out, slightly
Dry in the air, cut into slices, be dried at 40 DEG C；D) 3 times of ethanol of sealwort decoction piece are extracted 2 times, and 2 hours every time, merging filtrate was dried,
Crush, obtain Rhizoma Polygonati extract powder；
(2) by step (1) gained Rhizoma Polygonati extract powder, gluten flour, Sal are added, is kneaded into smooth dough；
(3) dough rest 30min；
(4) roller sheet, cutting, drying, packaging is obtained final product.
Comparative example 1
Rhizoma Polygonati powder is dried by cadmium yellow essence, and crushing is obtained, and remaining is with embodiment 2.
Sensory test is carried out to embodiment 1-4, the gained noodles of comparative example 1, wherein comparative example 1 has numb taste, astringent taste, and mouthfeel is bad；
Embodiment 1-4 is in good taste without numb taste, astringent taste, and wherein compared with the products taste of embodiment 1 more preferably, more Rhizoma Polygonati is former for embodiment 2-4
There is local flavor, and the Rhizoma Polygonati original local flavor sense of embodiment 2 and 3 is optimal.
Claims (9)
1. a kind of noodles, it is characterised in that containing the Rhizoma Polygonati powder that obtains being crushed by sealwort decoction piece or by sealwort decoction piece in noodle material
The Rhizoma Polygonati extract that extraction is obtained.
2. noodles according to claim 1, it is characterised in that the sealwort decoction piece is Rhizoma Polygonati raw medicinal herbs water or wine, steam or
Stew to the saturating heart, the sealwort decoction piece being dried to obtain.
3. noodles according to claim 1, it is characterised in that the sealwort decoction piece is obtained by following preparation method：To clean
Raw sealwort drain the water, add mixed accessories juice to mix thoroughly, after moistening is sucked to juice, high pressure steams 3～4 minutes or normal pressure and steams 15～20
Minute, slightly dry in the air, to cut into slices, a kind of sealwort decoction piece being dried to obtain, the mixed accessories juice is made up of following weight portion adjuvant juice：
Vinegar 10-12 parts, Sucus Zingberis 22-32 parts, Rice ＆ peanut milk 35-45 parts.
4. noodles according to claim 1, it is characterised in that water extract or alcohol extraction of the Rhizoma Polygonati extract for sealwort decoction piece
Thing or the mixture of the two.
5. noodles according to claim 3, it is characterised in that the preparation method of the Rice ＆ peanut milk is：1 portion of rice is soaked in 3
In part water, 1-5 hours are soaked, defibrination is filtered, and collects juice；The preparation method of the Sucus Zingberis is：1 part of fresh ginger adds 3
Part water, defibrination is filtered, and collects juice.
6. noodles according to claim 3, it is characterised in that drying in the preparation method is to be dried at 40-70 DEG C；
The addition of the mixed accessories juice is the 15-25% of Rhizoma Polygonati weight.
7. noodles according to any one of claim 1-4, it is characterised in that be made up of the raw material of following weight portion：
Rhizoma Polygonati powder or the Rhizoma Polygonati extract 1-10 parts equivalent to crude drug amount
Gluten flour 80-98 part Sal 0.5-2 parts.
8. noodles according to claim 7, it is characterised in that be made up of the raw material of following weight portion：
Rhizoma Polygonati powder or 3 parts of the Rhizoma Polygonati extract equivalent to crude drug amount
96 portions of gluten flour, 1 part of Sal.
9. the preparation method of noodles as claimed in claim 7, it is characterised in that comprise the following steps：
(1) raw material is weighed by each parts by weight of raw materials；
(2) gluten flour, Sal will be added in Rhizoma Polygonati powder or Rhizoma Polygonati extract, adds suitable quantity of water, be kneaded into smooth dough；
(3) dough room temperature stands 15-30min；
(4) roller sheet, cutting, drying, packaging is obtained final product.
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