CN106722113A - Poria cocos dictyophora phalloidea noodles - Google Patents
Poria cocos dictyophora phalloidea noodles Download PDFInfo
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- CN106722113A CN106722113A CN201611195971.1A CN201611195971A CN106722113A CN 106722113 A CN106722113 A CN 106722113A CN 201611195971 A CN201611195971 A CN 201611195971A CN 106722113 A CN106722113 A CN 106722113A
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- 235000008599 Poria cocos Nutrition 0.000 title claims abstract description 34
- 241001313708 Dictyophora phalloidea Species 0.000 title claims abstract description 27
- 235000012149 noodles Nutrition 0.000 title claims abstract description 11
- 241001619444 Wolfiporia cocos Species 0.000 title 1
- 235000013312 flour Nutrition 0.000 claims abstract description 53
- 244000197580 Poria cocos Species 0.000 claims abstract description 33
- 244000302512 Momordica charantia Species 0.000 claims abstract description 15
- 235000009811 Momordica charantia Nutrition 0.000 claims abstract description 15
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims abstract description 15
- 235000018365 Momordica dioica Nutrition 0.000 claims abstract description 15
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 14
- 229920002752 Konjac Polymers 0.000 claims abstract description 14
- 244000131316 Panax pseudoginseng Species 0.000 claims abstract description 14
- 235000003181 Panax pseudoginseng Nutrition 0.000 claims abstract description 14
- 240000004922 Vigna radiata Species 0.000 claims abstract description 14
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 14
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 14
- FYGDTMLNYKFZSV-DZOUCCHMSA-N alpha-D-Glcp-(1->4)-alpha-D-Glcp-(1->4)-D-Glcp Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)O[C@H](O[C@@H]2[C@H](OC(O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-DZOUCCHMSA-N 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 9
- 238000002360 preparation method Methods 0.000 claims abstract description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 8
- 239000003513 alkali Substances 0.000 claims abstract description 8
- 235000005911 diet Nutrition 0.000 claims abstract description 8
- 230000000378 dietary effect Effects 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 6
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract 5
- 239000004006 olive oil Substances 0.000 claims description 5
- 235000008390 olive oil Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000003143 Panax notoginseng Nutrition 0.000 claims description 4
- 241000180649 Panax notoginseng Species 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 2
- 230000007935 neutral effect Effects 0.000 claims 1
- 241000894006 Bacteria Species 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 2
- 230000000968 intestinal effect Effects 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 241000219051 Fagopyrum Species 0.000 description 9
- 230000000694 effects Effects 0.000 description 7
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 4
- 235000017491 Bambusa tulda Nutrition 0.000 description 4
- 244000082204 Phyllostachys viridis Species 0.000 description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 4
- 239000011425 bamboo Substances 0.000 description 4
- 239000003814 drug Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 238000001035 drying Methods 0.000 description 3
- 238000007873 sieving Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 2
- 241000018646 Pinus brutia Species 0.000 description 2
- 235000011613 Pinus brutia Nutrition 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- 241001251949 Xanthium sibiricum Species 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
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- 230000035619 diuresis Effects 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 230000001603 reducing effect Effects 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 241000222341 Polyporaceae Species 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000008485 antagonism Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 208000010643 digestive system disease Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 208000018685 gastrointestinal system disease Diseases 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
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- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003071 parasitic effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
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- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Classifications
-
- 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
Abstract
Poria cocos dictyophora phalloidea noodles, including following mass parts raw material：Flour：100 parts, buckwheat：5 ~ 10 parts, konjaku flour：5 ~ 10 parts, mung bean flour：2 ~ 5 parts, Poria cocos：20 ~ 30 parts, dictyophora phalloidea：10 ~ 20 parts, balsam pear：8 ~ 10 parts, pseudo-ginseng：5 ~ 8 parts, malto-oligosaccharide：5 ~ 8 parts, dietary alkali：1 part, dusty yeast：1 part, during its preparation, first dictyophora phalloidea and balsam pear are fried and juice is broken into, then Poria cocos and pseudo-ginseng processed, dried, grind levigate with powder, and it is uniform after mix with flour, buckwheat, konjaku flour, mung bean flour and malto-oligosaccharide after add water and carry out and face, the face become reconciled feeding flour stranding machine is molded.Energy regulating intestinal canal flora relation of the invention, the growth for suppressing harmful bacteria, while can physical fitness, raising immunity of organisms.
Description
Technical field
The present invention relates to field of health care food, and in particular to a kind of Poria cocos dictyophora phalloidea noodles.
Background technology
Poria cocos, alias cloud Siberian cocklebur, Fu spirits, loose Poria cocos, pine potato etc., are the Polyporaceae plants for colonizing in pine tree root, are one
Precious medicine-food two-purpose bacterium is planted, is exactly since ancient times the health food of integration of drinking and medicinal herbs, the concern of people is constantly subjected to, rich in Poria cocos
The multiple efficacies composition such as polysaccharide, with strengthening the spleen and stomach, inducing diuresis for removing edema, reducing blood lipid, regulation immunity of organism, anti-aging, antitumor, anti-prominent
The functions such as change；Ancients' Poria cocos is called " god's medicine when four ", because its effect is widely, regardless of the four seasons, it is matched somebody with somebody with various medicines
5, no matter cold, temperature, wind, wet all diseases, can play its unique effects.
Dictyophora phalloidea is the saprophytic fungus of parasitic bamboo, is nutrient source to decompose dead bamboo root, bamboo pole and leaf of bamboo etc., its mycelia
The antagonism line of many microorganisms can be penetrated, the unavailable cellulose of many microorganisms, lignin can be utilized, it is internal containing various
Protein, fat, bacterium sugar, crude fibre etc..With boosting qi and nourishing yin, moisten the lung and relieve the cough, clearing heat and promoting diuresis, QI invigorating are mended brain, allay excitement what is be healthy and strong
Effect；It is with health role to hypertension, tumour, neurasthenia, gastrointestinal disease etc..
At present, it is mainly based on simple powder, it is necessary to by human body body for the application of the medicine of said components
Digestion after can be absorbed so that its these preparation bioavailability is relatively low, in-convenience in use, work slow, it is necessary to long
Phase takes, thus also has and be made food by these drug ingedients, to be absorbed to its active ingredient in daily life, but
Being that its formula has certain defect, otherwise mouthfeel is poor, otherwise composition is excessively complicated, under causing absorption efficiency relatively low.
The content of the invention
Technical problem solved by the invention is to provide a kind of Poria cocos dictyophora phalloidea noodles, with solving above-mentioned technical background
Defect.
Technical problem solved by the invention is realized using following technical scheme：
Poria cocos dictyophora phalloidea noodles, including following mass parts raw material：
Flour：100 parts, buckwheat：5 ~ 10 parts, konjaku flour：5 ~ 10 parts, mung bean flour：2 ~ 5 parts, Poria cocos：20 ~ 30 parts, dictyophora phalloidea：10~
20 parts, balsam pear：8 ~ 10 parts, pseudo-ginseng：5 ~ 8 parts, malto-oligosaccharide：5 ~ 8 parts, dietary alkali：1 part, dusty yeast：1 part.
Its preferred mass part is：Flour：100 parts, buckwheat：8 parts, konjaku flour：8 parts, mung bean flour：3 parts, Poria cocos：22 parts,
Dictyophora phalloidea：15 parts, balsam pear：4 parts, pseudo-ginseng：6 parts, malto-oligosaccharide：6 parts, dietary alkali：1 part, dusty yeast：1 part.
Its specific preparation method is as follows：
1）Dictyophora phalloidea, balsam pear are cleaned and be put into pot, appropriate salt, olive oil is added, heating stir-fries to frying, broken into after frying
Juice.
2）Poria cocos and pseudo-ginseng are processed, is dried, grind levigate with powder, 200 ~ 300 mesh sieves are crossed, then by Indian Bread and three
Being added water after seven powder are uniform after mixing with flour, buckwheat, konjaku flour, mung bean flour and malto-oligosaccharide is carried out and face.
3）Dough after face is become reconciled is covered after wet gauze cures 20 ~ 30 minutes naturally, to be added be molded in flour stranding machine and is obtained final product
Finished product.
As the further improvement of above-mentioned steps：
When carrying out with face, amount of water is controlled the 20% of total flour weight, and face temperature control is at 25 DEG C, and face time control
At 15 minutes.
Beneficial effect：Poria cocos dictyophora phalloidea sensory of noodles of the invention is smooth, chewiness, there is light sweet taste, suitable for all ages, by Fu
Dictyophora phalloidea, balsam pear are added in Siberian cocklebur carries out mediation supplement, can not only play respective effect of component, and the collaboration of said components can be embodied again
Effect, can regulating intestinal canal flora relation, the growth of suppression harmful bacteria, anti-oxidant, anticancer, reducing blood lipid, antithrombotic, control
The generation of hypertension, heart disease and artery sclerosis, long-term consumption can improve the immunocompetence of human body itself, effectively remove human body many
Plant focus, balanced human's function, the effect for reach physical fitness, promoting longevity.
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
Specific embodiment is closed, the present invention is expanded on further.
Embodiment one：
Include the raw material of following components in this embodiment：
Flour：1000g, buckwheat：50g, konjaku flour：50g, mung bean flour：20g, Poria cocos：200g, dictyophora phalloidea：120g, balsam pear：90g、
Pseudo-ginseng：60g, malto-oligosaccharide：80g, dietary alkali：10g, dusty yeast：10g.
During preparation, first dictyophora phalloidea, balsam pear are cleaned and be put into pot, add 5g salt and olive oil to fry, beaten after frying
Into juice；Then Poria cocos and pseudo-ginseng are processed, drying, grind levigate with powder, cross 200 mesh sieves, then by the Indian Bread for sieving with
Being added water after Notoginseng Root is uniform after mixing with flour, buckwheat, konjaku flour, mung bean flour and malto-oligosaccharide is carried out and face, and face
When, amount of water is controlled the 20% of total flour weight, and face temperature control is at 25 DEG C, and face time control was at 15 minutes, face and
Dough after good is covered after wet gauze cures 20 minutes naturally, is molded in addition flour stranding machine and got product.
Embodiment two：
Include the raw material of following components in this embodiment：
Flour：1000g, buckwheat：100g, konjaku flour：100g, mung bean flour：40g, Poria cocos：280g, dictyophora phalloidea：180g, balsam pear：
90g, pseudo-ginseng：80g, malto-oligosaccharide：80g, dietary alkali：10g, dusty yeast：10g.
During preparation, first dictyophora phalloidea, balsam pear are cleaned and be put into pot, add 5g salt and olive oil to fry, beaten after frying
Into juice；Then Poria cocos and pseudo-ginseng are processed, drying, grind levigate with powder, cross 300 mesh sieves, then by the Indian Bread for sieving with
Being added water after Notoginseng Root is uniform after mixing with flour, buckwheat, konjaku flour, mung bean flour and malto-oligosaccharide is carried out and face, and face
When, amount of water is controlled the 20% of total flour weight, and face temperature control is at 25 DEG C, and face time control was at 15 minutes, face and
Dough after good is covered after wet gauze cures 30 minutes naturally, is molded in addition flour stranding machine and got product.
Embodiment three：
Include the raw material of following components in this embodiment：
Flour：1000g, buckwheat：80g, konjaku flour：80g, mung bean flour：30g, Poria cocos：220g, dictyophora phalloidea：150g, balsam pear：40g、
Pseudo-ginseng：60g, malto-oligosaccharide：60g, dietary alkali：10g, dusty yeast：10g.
During preparation, first dictyophora phalloidea, balsam pear are cleaned and be put into pot, add 5g salt and olive oil to fry, beaten after frying
Into juice；Then Poria cocos and pseudo-ginseng are processed, drying, grind levigate with powder, cross 300 mesh sieves, then by the Indian Bread for sieving with
Being added water after Notoginseng Root is uniform after mixing with flour, buckwheat, konjaku flour, mung bean flour and malto-oligosaccharide is carried out and face, and face
When, amount of water is controlled the 20% of total flour weight, and face temperature control is at 25 DEG C, and face time control was at 15 minutes, face and
Dough after good is covered after wet gauze cures 25 minutes naturally, is molded in addition flour stranding machine and got product.
General principle of the invention, principal character and advantages of the present invention has been shown and described above.The technology of the industry
Personnel it should be appreciated that the present invention is not limited to the above embodiments, simply explanation described in above-described embodiment and specification this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appending claims and its
Equivalent thereof.
Claims (4)
1. Poria cocos dictyophora phalloidea noodles, it is characterised in that the raw material including following mass parts：Flour：100 parts, buckwheat：5 ~ 10 parts,
Konjaku flour：5 ~ 10 parts, mung bean flour：2 ~ 5 parts, Poria cocos：20 ~ 30 parts, dictyophora phalloidea：10 ~ 20 parts, balsam pear：8 ~ 10 parts, pseudo-ginseng：5 ~ 8 parts,
Malto-oligosaccharide：5 ~ 8 parts, dietary alkali：1 part, dusty yeast：1 part.
2. Poria cocos dictyophora phalloidea noodles according to claim 1, it is characterised in that the raw material including following mass parts：Flour：
100 parts, buckwheat：8 parts, konjaku flour：8 parts, mung bean flour：3 parts, Poria cocos：22 parts, dictyophora phalloidea：15 parts, balsam pear：4 parts, pseudo-ginseng：6 parts,
Malto-oligosaccharide：6 parts, dietary alkali：1 part, dusty yeast：1 part.
3. a kind of preparation method of Poria cocos dictyophora phalloidea noodles, it is characterised in that using each component described in claim 1 or 2
Raw material prepares Poria cocos dictyophora phalloidea noodles, and its specific preparation method is as follows：
1）Dictyophora phalloidea, balsam pear are cleaned and be put into pot, appropriate salt, olive oil is added, heating stir-fries to frying, broken into after frying
Juice；
2）Poria cocos and pseudo-ginseng are processed, is dried, grind levigate with powder, 200 ~ 300 mesh sieves are crossed, then by Indian Bread and Radix Notoginseng powder
Being added water after end is uniform after mixing with flour, buckwheat, konjaku flour, mung bean flour and malto-oligosaccharide is carried out and face；
3）Dough after face is become reconciled is covered after wet gauze cures 20 ~ 30 minutes naturally, to be added be molded in flour stranding machine and is got product.
4. preparation method according to claim 4, it is characterised in that the step 2）During neutral plane, amount of water control exists
The 20% of total flour weight, and face temperature control is at 25 DEG C, and face time control was at 15 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611195971.1A CN106722113A (en) | 2016-12-22 | 2016-12-22 | Poria cocos dictyophora phalloidea noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611195971.1A CN106722113A (en) | 2016-12-22 | 2016-12-22 | Poria cocos dictyophora phalloidea noodles |
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| Publication Number | Publication Date |
|---|---|
| CN106722113A true CN106722113A (en) | 2017-05-31 |
Family
ID=58900244
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611195971.1A Withdrawn CN106722113A (en) | 2016-12-22 | 2016-12-22 | Poria cocos dictyophora phalloidea noodles |
Country Status (1)
| Country | Link |
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| CN (1) | CN106722113A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107348351A (en) * | 2017-08-25 | 2017-11-17 | 郧西县鸿大粮油食品工业发展有限公司 | A kind of lotus root starch clears liver and improve vision alimentary paste |
| CN111345442A (en) * | 2020-04-17 | 2020-06-30 | 李育生 | Health care bamboo fungus noodles and processing method thereof |
| CN113142476A (en) * | 2021-04-23 | 2021-07-23 | 贵州雅竹农业生态科技有限公司 | Preparation method of health-care bamboo fungus spore noodles |
-
2016
- 2016-12-22 CN CN201611195971.1A patent/CN106722113A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107348351A (en) * | 2017-08-25 | 2017-11-17 | 郧西县鸿大粮油食品工业发展有限公司 | A kind of lotus root starch clears liver and improve vision alimentary paste |
| CN111345442A (en) * | 2020-04-17 | 2020-06-30 | 李育生 | Health care bamboo fungus noodles and processing method thereof |
| CN113142476A (en) * | 2021-04-23 | 2021-07-23 | 贵州雅竹农业生态科技有限公司 | Preparation method of health-care bamboo fungus spore noodles |
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Application publication date: 20170531 |