CN106616326A - Indian bread sargentgloryvine stem noodle - Google Patents
Indian bread sargentgloryvine stem noodle Download PDFInfo
- Publication number
- CN106616326A CN106616326A CN201611199440.XA CN201611199440A CN106616326A CN 106616326 A CN106616326 A CN 106616326A CN 201611199440 A CN201611199440 A CN 201611199440A CN 106616326 A CN106616326 A CN 106616326A
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- poria
- powder
- parts
- caulis sargentodoxae
- noodle
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Abstract
The invention discloses an Indian bread sargentgloryvine stem noodle, and provides a nourishing noodle added traditional Chinese medicines. The noodle takes Indian bread and sargentgloryvine stem as effective components, other components are added, wheat starch is mixed, so that the nourishing noodle is prepared, flavor, taste and nourishing and health care functions of the nourishing noodle are considered, the nourishing noodle is delicious in flavor and good in taste and has the functions of dispelling wind evil, alleviating pain, smoothing tendon and promoting blood circulation, a plurality of elements needed by human bodies are effectively supplemented, nutrient components are maximally kept, the noodle is more easily absorbed by the human bodies, and nourishing and health care effects are obvious.
Description
Technical field
The invention belongs to food processing field, specially a kind of nourishing noodles of addition Chinese medicine.
Background technology
With the improvement of people's living standards, people increasingly pay attention to healthy, and bread is the staff of life, in food health
Aspect, people also have more and more diversified requirement, in addition to food quality, also require that food not only wants nutritious taste
Road is delicious, more to play the effect of health care.
Noodles are that one, China passes on traditional food remote, and the edible history of existing more than 4,000 years making makes simple,
Instant, it is nutritious, be both can staple food or fast food health food, with developing for people, had now
Various kind to be liked by people.It is one kind amylum crops by grinding to form powdery, adds water into the bulk of softness,
Re-compacted cutting or drawing, make strip or shaped like narrow, eventually pass boil, fry, a kind of braised, fried food.
Adopt pure starch more existing noodles or add some flavoring agent or adjuvant, make the mouthfeel of noodles more preferably, then
Cook soup in or together cook when collocation in add some Auricularias, Fructus Lycii etc. come so that noodles possess certain
Tonic effect, but still it is difficult to meet people to its higher and higher requirement.
The content of the invention
It is an object of the invention to provide a kind of Poria Caulis Sargentodoxae noodles, to solve the above problems.
For achieving the above object, technical scheme proposed by the present invention is：
Poria Caulis Sargentodoxae noodles, its raw material includes according to parts by weight ratio：10 ~ 15 parts of Poria powder, 5 ~ 8 parts of Caulis Sargentodoxae powder, perfume
5 ~ 8 parts of mushroom powder, 1 ~ 5 part of edible salt, 70 ~ 80 parts of wheaten starch.
Preferably, its raw material includes according to parts by weight ratio：12 parts of Poria powder, 6 parts of Caulis Sargentodoxae powder, 7 parts of mushroom powder, food
With 3 parts of salt, 72 parts of wheaten starch.
Wherein, Poria powder, Caulis Sargentodoxae powder and mushroom powder are to crush the superfine powder being made with Poria, Caulis Sargentodoxae and Lentinus Edodess
End.
In the present invention, the processing technology of the Poria Caulis Sargentodoxae noodles is：First Poria, Caulis Sargentodoxae and Lentinus Edodess are ground into
After for ultra-micro powder, add water and boiled in 60 ~ 70 DEG C of ripenings, then stand and be cooled to room temperature, in being added to wheaten starch, and supplement
Water carrys out dough-making powder, after the dough of kneading is full and uniform, stands appropriate time, then tabletting cutting, making become need scale lengths and
The noodles of width.
In the present invention with Poria and Caulis Sargentodoxae as effective ingredient, nourishing and maintenance effect are provided for noodles, wherein, Poria
It is mild-natured, sweet in the mouth, GUIXIN, lung, spleen, kidney channel, for edema oliguria, phlegm retention anti-dazzle nervous, spleen eating less, loose stool is had loose bowels, irritability, is shied
Throb with fear insomnia, promoting diuresis to eliminate damp pathogen, spleen invigorating, mind calming；Caulis Sargentodoxae is mild-natured, bitter in the mouth, returns large intestine, Liver Channel, has heat-clearing and toxic substances removing, promoting blood circulation, wind-dispelling to stop
Effect of pain, for treating abdominalgia with intestinal abscess, pathopyretic ulcer, amenorrhea, dysmenorrhea, tumbling and swelling, rheumatic arthralgia.Two taste Chinese medicines are with gentle
Based on, dispelling wind and eliminating pain, tendon relaxing and blood circulation promoting, and supplement multiple element needed by human, nourish substantially, there is good food therapy effect.
Lentinus Edodess are added with the present invention, and Lentinus Edodess sweet in the mouth, mild-natured, Return liver, stomach, with righting qi-restoratives, spleen benefiting and stimulating the appetite, are dispelled
Wind rash, phlegm-eliminiating and qi-regulating, removing toxic substances, effect of anticancer, meanwhile, delicious flavour is a kind of outstanding Seasoning Ingredients in food, by
Caulis Sargentodoxae is added with the present invention, so be seasoned with greater need for Lentinus Edodess, while seasoning, more can give play to Poria with
The effect of Caulis Sargentodoxae, makes noodles taste more preferable.
Compared with prior art, not only delicious flavour chewy is in good taste for the present invention, also with dispelling wind and eliminating pain, tendon relaxing and blood circulation promoting
Effect, effectively supplements multiple element needed by human, and Poria, Caulis Sargentodoxae and Lentinus Edodess are maximized by micronizing and ripening
Remain nutritional labeling, be more prone to be absorbed by the body, tonic effect is obvious.
Specific embodiment
In order that technological means, creation characteristic, reached purpose and effect that the present invention is realized are easy to understand, tie below
Concrete case is closed, the present invention is expanded on further.
Case study on implementation 1：
Poria Caulis Sargentodoxae noodles, choose raw material Poria 120g, Caulis Sargentodoxae 60g, Lentinus Edodess 70g, edible salt 30g, wheaten starch 720g.
First Poria, Caulis Sargentodoxae and Lentinus Edodess micronizing are become into powder, add water and boiled in 60 ~ 70 DEG C of ripenings, then stood and be cooled to
Room temperature, in being added to wheaten starch, and supplementary water carrys out dough-making powder, after the dough of kneading is full and uniform, stands appropriate time, then tabletting
Cutting, making becomes the noodles for needing scale lengths and width.
Case study on implementation 2：
Poria Caulis Sargentodoxae noodles, choose raw material Poria 130g, Caulis Sargentodoxae 55g, Lentinus Edodess 65g, edible salt 30g, wheaten starch 720g.
First Poria, Caulis Sargentodoxae and Lentinus Edodess micronizing are become into powder, in being added into wheaten starch, after mix homogeneously, add water dough-making powder,
After the dough of kneading is full and uniform, appropriate time, then tabletting cutting are stood, making becomes the face for needing scale lengths and width
Bar.
Through above-mentioned two embodiment, first Poria, Caulis Sargentodoxae and Lentinus Edodess are carried out with the sensory of noodles of ripening more preferably, more held
Easily it is absorbed by the body.Therefore, the present invention has taken into account taste mouthfeel and tonic, and not only delicious flavour chewy is in good taste, also has
Have functions that dispelling wind and eliminating pain, tendon relaxing and blood circulation promoting, effectively supplement multiple element needed by human, it is maximized remain nutrition into
Point, it is more prone to be absorbed by the body, tonic effect is obvious.
Claims (4)
1. Poria Caulis Sargentodoxae noodles, it is characterised in that its raw material includes according to parts by weight ratio：10 ~ 15 parts of Poria powder, big blood
5 ~ 8 parts of rattan powder, 5 ~ 8 parts of mushroom powder, 1 ~ 5 part of edible salt, 70 ~ 80 parts of wheaten starch.
2. Poria Caulis Sargentodoxae noodles according to claim 1, it is characterised in that its raw material is according to parts by weight ratio bag
Include：12 parts of Poria powder, 6 parts of Caulis Sargentodoxae powder, 7 parts of mushroom powder, 3 parts of edible salt, 72 parts of wheaten starch.
3. Poria Caulis Sargentodoxae noodles according to claim 1 and 2, it is characterised in that Poria powder, Caulis Sargentodoxae powder and mushroom powder
It is to crush the ultra-micro powder being made with Poria, Caulis Sargentodoxae and Lentinus Edodess.
4. Poria Caulis Sargentodoxae noodles according to claim 1 and 2, it is characterised in that the system of the Poria Caulis Sargentodoxae noodles
It is as technique：First Poria, Caulis Sargentodoxae and Lentinus Edodess are crushed into after ultra-micro powder, are added water and is boiled in 60 ~ 70 DEG C of ripenings, Ran Houjing
Put and be cooled to room temperature, in being added to wheaten starch, and supplementary water carrys out dough-making powder, after the dough of kneading is full and uniform, when standing appropriate
Between, then tabletting cutting, making becomes the noodles for needing scale lengths and width.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611199440.XA CN106616326A (en) | 2016-12-22 | 2016-12-22 | Indian bread sargentgloryvine stem noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611199440.XA CN106616326A (en) | 2016-12-22 | 2016-12-22 | Indian bread sargentgloryvine stem noodle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106616326A true CN106616326A (en) | 2017-05-10 |
Family
ID=58833599
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611199440.XA Withdrawn CN106616326A (en) | 2016-12-22 | 2016-12-22 | Indian bread sargentgloryvine stem noodle |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106616326A (en) |
-
2016
- 2016-12-22 CN CN201611199440.XA patent/CN106616326A/en not_active Withdrawn
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170510 |
|
| WW01 | Invention patent application withdrawn after publication |