CN109349519A - A kind of dendrobium candidum noodles and preparation method thereof - Google Patents
A kind of dendrobium candidum noodles and preparation method thereof Download PDFInfo
- Publication number
- CN109349519A CN109349519A CN201811142340.2A CN201811142340A CN109349519A CN 109349519 A CN109349519 A CN 109349519A CN 201811142340 A CN201811142340 A CN 201811142340A CN 109349519 A CN109349519 A CN 109349519A
- Authority
- CN
- China
- Prior art keywords
- parts
- noodles
- dendrobium candidum
- dendrobium
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 55
- 241000026010 Dendrobium candidum Species 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 23
- 235000013312 flour Nutrition 0.000 claims abstract description 17
- 239000003292 glue Substances 0.000 claims abstract description 15
- 241001076416 Dendrobium tosaense Species 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 12
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 11
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 11
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 11
- 235000014103 egg white Nutrition 0.000 claims abstract description 11
- 210000000969 egg white Anatomy 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 9
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 9
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 7
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 7
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 7
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 7
- 235000004879 dioscorea Nutrition 0.000 claims description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 6
- 229920001817 Agar Polymers 0.000 claims description 4
- 241000195493 Cryptophyta Species 0.000 claims description 4
- 239000008272 agar Substances 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 4
- 238000004898 kneading Methods 0.000 claims description 4
- 229910052742 iron Inorganic materials 0.000 claims description 3
- 239000004575 stone Substances 0.000 claims description 2
- 241000894006 Bacteria Species 0.000 claims 1
- 230000001953 sensory effect Effects 0.000 abstract description 6
- 125000003118 aryl group Chemical group 0.000 abstract description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 239000008103 glucose Substances 0.000 abstract description 4
- 230000002618 waking effect Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 230000036039 immunity Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000003814 drug Substances 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 230000002218 hypoglycaemic effect Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 208000013016 Hypoglycemia Diseases 0.000 description 1
- 241001646834 Mesona Species 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
Classifications
-
- 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
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Noodles (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of dendrobium candidum noodles and preparation method thereof, the raw material including following parts by weight: 2-3 parts of dendrobium officinale powder, 3-5 parts of wolfberry fruit powder, 6-8 parts of yam flour, 90-110 parts of flour, 2-4 parts of egg white, 1-2 parts of edible glue, 15-20 parts of salt, 5-8 parts of water；By and face, face of waking up, pressure surface cuts, dries, and obtains noodles after drying sterilization.It is the dendrobium candidum sensory of noodles chewy, aromatic palatable, reduce blood glucose, in terms of there is preferable health-care efficacy, and can effectively reduce noodles processing cost.
Description
Technical field
The present invention relates to noodle production technical field, in particular to a kind of dendrobium candidum noodles and preparation method thereof.
Background technique
For noodles originating from China, the production for having more than 4,000 years eats history.Noodles are that a kind of production is simple, eat side
Just, full of nutrition, can staple food again can fast food health-care food, received and liked by the people of the world already.Iron sheet stone
Dry measure used in former times is as one of " Chinese nine big mesonas ", containing preferable pharmacological effect ingredient, and in antifatigue, hypoglycemic, protect liver and anti-stomach
Ulcer etc. has preferable effect.
Dendrobium candidum is combined with food processing production, obtaining has the wheaten food of health-care effect also by more and more people's
Like.But the noodles processed in the prior art, it cannot be guaranteed that the mouthfeel of noodles, noodles health-care effect obtained is little, and because
Dendrobium candidum cost of material is more expensive, leads to noodles processing higher cost, and market is limited.
Summary of the invention
The present invention proposes a kind of dendrobium candidum noodles and preparation method thereof, solves dendrobium candidum sensory of noodles in the prior art
Bad, health-care effect is little, and the problem of noodles processing higher cost.
The technical scheme of the present invention is realized as follows: a kind of dendrobium candidum noodles, the raw material including following parts by weight: iron
2-3 parts of skin dendrobe powder, 3-5 parts of wolfberry fruit powder, 6-8 parts of yam flour, 90-110 parts of flour, 2-4 parts of egg white, 1-2 parts of edible glue, food
15-20 parts of salt, 5-8 parts of water.
As a preferred embodiment, the dendrobium officinale powder is ground using the dendrobium candidum dried.
As a preferred embodiment, the edible glue uses the agar as made from marine algae extract.
A kind of preparation method of dendrobium candidum noodles, comprising the following steps:
Step (1) and face: the salt, water are sufficiently mixed, and saline solution is made；By the dendrobium officinale powder, wolfberry fruit powder,
Yam flour, flour after mixing, are added the egg white, edible glue and the saline solution, are made after agitated, kneading operation
Dough；
Step (2) is waken up face: the dough being placed in temperature control box, 1.0-1.5h is stood；
Step (3) pressure surface: after the dough takes out out of described temperature control box, being placed in noodle press, suppresses 5-8 times repeatedly,
Dough sheet is made；
Step (4) cutting is dried: the dough sheet being cut, room temperature dries after producing wet noodles processed；
Step (5) drying sterilization: the noodles after the room temperature is dried are placed in microwave box, carry out drying sterilization.
As a preferred embodiment, temperature control box temperature setting described in step (2) is 35-40 DEG C.
As a preferred embodiment, room temperature flash-off time described in step (4) is 0.8-1.0h.
A length of 2-3min when sterilization is dried as a preferred embodiment, described in step (5).
Beneficial effects of the present invention: performance can be cooperateed with dendrobium candidum after joined Chinese yam, fructus lycii ingredient in noodle formula
Health-care efficacy, face process of waking up can make dendrobium candidum, Chinese yam, the drug ingedient in fructus lycii sufficiently ferment, can be obviously improved noodles
Health-care efficacy is especially reducing blood glucose, is improving the immunity of the human body aspect；Chinese yam, fructus lycii are lower compared to dendrobium candidum price, energy
The effectively processing cost of control noodles；The addition of egg white, edible glue, salt ingredient, and pressure surface operates repeatedly, can effectively change
Kind sensory of noodles, keeps noodles taste more aromatic.By adopting the above technical scheme, the dendrobium candidum sensory of noodles chewy, aromatic palatable,
Reduce blood glucose, in terms of there is preferable health-care efficacy, and can effectively reduce noodles processing cost.
Specific embodiment
Specific embodiments of the present invention will be further explained below.It should be noted that for these implementations
The explanation of mode is used to help understand the present invention, but and does not constitute a limitation of the invention.In addition, invention described below
Technical characteristic involved in each embodiment can be combined with each other as long as they do not conflict with each other.
Embodiment 1
A kind of dendrobium candidum noodles, the raw material including following parts by weight: 2 parts of dendrobium officinale powder, 3 parts of wolfberry fruit powder, yam flour 6
Part, 90 parts of flour, 2 parts of egg white, 1 part of edible glue, 15 parts of salt, 5 parts of water.
As a preferred embodiment, dendrobium officinale powder is ground using the dendrobium candidum dried.
As a preferred embodiment, edible glue uses the agar as made from marine algae extract.
A kind of preparation method of dendrobium candidum noodles, comprising the following steps:
Step (1) and face: salt, water are sufficiently mixed, and saline solution is made；By dendrobium officinale powder, wolfberry fruit powder, yam flour,
Flour after mixing, is added egg white, edible glue and saline solution, dough is made after agitated, kneading operation；
Step (2) is waken up face: dough being placed in temperature control box, 1.0h is stood；
Step (3) pressure surface: after dough takes out out of temperature control box, being placed in noodle press, suppresses 5 times repeatedly, and dough sheet is made；
Step (4) cutting is dried: dough sheet being cut, room temperature dries after producing wet noodles processed；
Step (5) drying sterilization: the noodles after room temperature is dried are placed in microwave box, carry out drying sterilization.
As a preferred embodiment, temperature control box temperature degree is set as 35 DEG C in step (2).
As a preferred embodiment, room temperature flash-off time is 0.8h in step (4).
As a preferred embodiment, a length of 2min when drying sterilization in step (5).
Embodiment 2
A kind of dendrobium candidum noodles, the raw material including following parts by weight: 3 parts of dendrobium officinale powder, 5 parts of wolfberry fruit powder, yam flour 8
Part, 110 parts of flour, 4 parts of egg white, 2 parts of edible glue, 20 parts of salt, 8 parts of water.
As a preferred embodiment, dendrobium officinale powder is ground using the dendrobium candidum dried.
As a preferred embodiment, edible glue uses the agar as made from marine algae extract.
A kind of preparation method of dendrobium candidum noodles, comprising the following steps:
Step (1) and face: salt, water are sufficiently mixed, and saline solution is made；By dendrobium officinale powder, wolfberry fruit powder, yam flour,
Flour after mixing, is added egg white, edible glue and saline solution, dough is made after agitated, kneading operation；
Step (2) is waken up face: dough being placed in temperature control box, 1.5h is stood；
Step (3) pressure surface: after dough takes out out of temperature control box, being placed in noodle press, suppresses 8 times repeatedly, and dough sheet is made；
Step (4) cutting is dried: dough sheet being cut, room temperature dries after producing wet noodles processed；
Step (5) drying sterilization: the noodles after room temperature is dried are placed in microwave box, carry out drying sterilization.
As a preferred embodiment, temperature control box temperature degree is set as 40 DEG C in step (2).
As a preferred embodiment, room temperature flash-off time is 1.0h in step (4).
As a preferred embodiment, a length of 3min when drying sterilization in step (5).
Performance health-care efficacy can be cooperateed with dendrobium candidum after joined Chinese yam, fructus lycii ingredient in noodle formula, face process of waking up
Dendrobium candidum, Chinese yam, the drug ingedient in fructus lycii can be made sufficiently to ferment, the health-care efficacy of noodles can be obviously improved, especially dropped
Hypoglycemia improves the immunity of the human body aspect；Chinese yam, fructus lycii are lower compared to dendrobium candidum price, can be effectively controlled adding for noodles
Work cost；The addition of egg white, edible glue, salt ingredient, and pressure surface operates repeatedly, can be effectively improved sensory of noodles, make face
Taste is more aromatic.By adopting the above technical scheme, the dendrobium candidum sensory of noodles chewy, aromatic palatable is reducing blood glucose, is improving
Body immunity etc. has preferable health-care efficacy, and can effectively reduce noodles processing cost.
Above the embodiments of the present invention are described in detail, but the present invention is not limited to described embodiments.It is right
For those skilled in the art, in the case where not departing from the principle of the invention and spirit, these embodiments are carried out more
Kind change, modification, replacement and modification, still fall in protection scope of the present invention.
Claims (7)
1. a kind of dendrobium candidum noodles, which is characterized in that the raw material including following parts by weight: 2-3 parts of dendrobium officinale powder, wolfberry fruit powder
3-5 parts, 6-8 parts of yam flour, 90-110 parts of flour, 2-4 parts of egg white, 1-2 parts of edible glue, 15-20 parts of salt, 5-8 parts of water.
2. dendrobium candidum noodles according to claim 1, it is characterised in that: the dendrobium officinale powder is using the iron sheet stone dried
Dry measure used in former times is ground.
3. dendrobium candidum noodles according to claim 1, it is characterised in that: the edible glue is used and is made by marine algae extract
Agar.
4. a kind of preparation method of dendrobium candidum noodles as described in any one of claims 1-3, which is characterized in that including following
Step:
Step (1) and face: the salt, water are sufficiently mixed, and saline solution is made；By the dendrobium officinale powder, wolfberry fruit powder, Chinese yam
Powder, flour after mixing, are added the egg white, edible glue and the saline solution, face are made after agitated, kneading operation
Group；
Step (2) is waken up face: the dough being placed in temperature control box, 1.0-1.5h is stood；
Step (3) pressure surface: after the dough takes out out of described temperature control box, being placed in noodle press, suppresses 5-8 times repeatedly, is made
Dough sheet；
Step (4) cutting is dried: the dough sheet being cut, room temperature dries after producing wet noodles processed；
Step (5) drying sterilization: the noodles after the room temperature is dried are placed in microwave box, carry out drying sterilization.
5. the preparation method of dendrobium candidum noodles according to claim 4, it is characterised in that: temperature control box described in step (2)
Temperature setting is 35-40 DEG C.
6. the preparation method of dendrobium candidum noodles according to claim 4, it is characterised in that: room temperature described in step (4) dries in the air
The dry time is 0.8-1.0h.
7. the preparation method of dendrobium candidum noodles according to claim 4, it is characterised in that: dry and kill described in step (5)
A length of 2-3min when bacterium.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811142340.2A CN109349519A (en) | 2018-09-28 | 2018-09-28 | A kind of dendrobium candidum noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811142340.2A CN109349519A (en) | 2018-09-28 | 2018-09-28 | A kind of dendrobium candidum noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109349519A true CN109349519A (en) | 2019-02-19 |
Family
ID=65348292
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811142340.2A Withdrawn CN109349519A (en) | 2018-09-28 | 2018-09-28 | A kind of dendrobium candidum noodles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109349519A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110037244A (en) * | 2019-05-29 | 2019-07-23 | 黄淜飞 | A kind of noodles and preparation method thereof with clearing away the lungheat and moisturizing function |
| CN110881614A (en) * | 2019-12-18 | 2020-03-17 | 赵青松 | Polygonatum sibiricum and dendrobium health-preserving noodles and making method thereof |
-
2018
- 2018-09-28 CN CN201811142340.2A patent/CN109349519A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110037244A (en) * | 2019-05-29 | 2019-07-23 | 黄淜飞 | A kind of noodles and preparation method thereof with clearing away the lungheat and moisturizing function |
| CN110881614A (en) * | 2019-12-18 | 2020-03-17 | 赵青松 | Polygonatum sibiricum and dendrobium health-preserving noodles and making method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105249194A (en) | Method for preparing pure natural kidney nourishing noodles from okra | |
| CN107568299A (en) | A kind of mushroom biscuit and preparation method thereof | |
| CN105410116B (en) | A kind of processing method of silverfish bread stick | |
| CN103503952A (en) | Gadus dried meat floss cake | |
| CN102406162A (en) | Flakey leisure food made by baking edible fungus and preparation method thereof | |
| CN109349519A (en) | A kind of dendrobium candidum noodles and preparation method thereof | |
| CN106578367A (en) | Bamboo leaf extract suitable for various feeds and preparation method thereof | |
| CN106551310A (en) | A kind of manufacture method of lily-lotus seed food Amylum Puerariae Radicis cake | |
| CN104886517A (en) | Natural seasoner containing Hemerocallis citrina Baroni | |
| KR101581637B1 (en) | The method for manufacturing Health functional soybean paste an soy sauce | |
| CN105076903B (en) | A kind of camellia oil grifola frondosus Pearl powder dumpling and preparation method thereof | |
| CN103099115B (en) | Method for making steamed bread by adopting mulberry silk fibroin and levain | |
| KR101811312B1 (en) | Spicy sauce seasoning powder and seasoning sauce dried fish by using the Scapharca broughtonii byproducts | |
| KR20190066854A (en) | Manufacturing method for korean cold noodle | |
| KR20090042349A (en) | The preparing method of noodles including cactus extracts | |
| CN106721509A (en) | It is a kind of to promote to grow the grass carp compound feed with diseases prevention | |
| CN103815286B (en) | A kind of dried eucommia bark noodles and manufacture craft thereof | |
| CN103110059B (en) | Production method and product of crude kudzu root flour | |
| KR102235060B1 (en) | Snow crab laver and manufacturing method thereof | |
| CN109864259A (en) | A kind of reproduced rice and preparation method thereof and the application in health food | |
| CN105166366A (en) | Flower type health-care chicken feed and preparation method thereof | |
| CN104543962A (en) | Duck meat paste and preparation method thereof | |
| CN104171910A (en) | Wetted mushroom noodles and preparation method thereof | |
| CN104222460A (en) | Making method of flavored apple strips | |
| CN105495331A (en) | Handmade insipid and fragrant noodles and making method thereof |
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 | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190219 |