CN111011725A - Gastrodia elata noodles rich in gastrodin and preparation method thereof - Google Patents
Gastrodia elata noodles rich in gastrodin and preparation method thereof Download PDFInfo
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- 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
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L15/00—Egg products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L25/40—Fermented products; Products treated with microorganisms or enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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Abstract
The invention discloses a gastrodia elata noodle with rich gastrodin content and a preparation method thereof, and relates to the technical field of food processing. The feed comprises the following raw materials in parts by weight: 70-80 parts of wheat flour, 10-20 parts of fresh gastrodia elata, 1-2 parts of edible salt, 0.1-0.3 part of dietary alkali, 6-8 parts of raspberry, 3-5 parts of soybean meal, 7-9 parts of walnut powder and 10-12 eggs. The invention relates to a gastrodia elata noodle with rich gastrodin content and a preparation method thereof, the gastrodia elata noodle is simple in formula and low in production cost, fresh gastrodia elata is processed into gastrodia elata powder, the gastrodia elata powder, wheat flour refined powder and eggs are used for preparing gastrodia elata fine dried noodles, the gastrodia elata powder is used for preparing the gastrodia elata fine dried noodles, active ingredients such as gastrodin contained in the gastrodia elata are completely reserved in the gastrodia elata fine dried noodles, meanwhile, the pure flavor of the fine dried noodles is kept, the traditional eating habit of the gastrodia elata is effectively solved, the gastrodia elata fine dried noodles can play a role in health care and health maintenance after being eaten for a long.
Description
Technical Field
The invention relates to the technical field of food processing equipment, in particular to rhizoma gastrodiae noodles rich in gastrodin and a preparation method thereof.
Background
The rhizoma Gastrodiae is rich in gastrodine, vanillin, protein, amino acids and microelements. It is pungent, warm, nontoxic, antiepileptic, anti-palpitation, and antirheumatic; tranquilizing, spasmolytic, analgesic, tonifying deficiency, calming liver and calming wind, and can be used for treating headache, vertigo, numbness of limbs, epilepsy, convulsion, tetanus, dizziness, neurasthenia, arthralgia due to wind-cold-dampness, infantile convulsion, vascular headache, and cerebral concussion sequelae.
At present, along with the continuous improvement of living standard of people, the consciousness and the demand of health care and health preservation of people are stronger, the traditional fine dried noodles have single effect and simple nutritional structure, people desire some fine dried noodles products with homology of medicine and food, the health care and health preservation effect can be achieved through daily diet, and the gastrodia elata has various medicinal values and health care effects. According to a scientific preparation method and accurate adding proportion, noodles are prepared so as to meet the requirements of people, in the existing gastrodia elata noodle preparation method, unreasonable gastrodia elata adding proportion, low gastrodin content, non-uniform added salt, dietary alkali and noodles can exist, and the control of the adding amount of gastrodia elata powder, the adding amount of water and the curing time has an important influence on the quality of the prepared noodles, so that the using taste of the gastrodia elata noodles is influenced.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides the rhizoma gastrodiae noodles with rich gastrodin content and the preparation method thereof, so as to solve the problems in the background technology.
(II) technical scheme
In order to achieve the purpose, the invention provides the following technical scheme: gastrodia elata noodles rich in gastrodin comprise the following raw materials in parts by weight: 70-80 parts of wheat flour, 10-20 parts of fresh gastrodia elata, 1-2 parts of edible salt, 0.1-0.3 part of dietary alkali, 6-8 parts of raspberry, 3-5 parts of soybean meal, 7-9 parts of walnut powder and 10-12 eggs.
Further optimizing the technical scheme, the following raw materials in parts by weight are preferably selected: 75 parts of wheat flour, 15 parts of fresh gastrodia elata, 1.5 parts of edible salt, 0.2 part of dietary alkali, 7 parts of raspberry, 4 parts of soybean meal, 8 parts of walnut powder and 10-12 eggs.
A method for preparing rhizoma Gastrodiae noodles rich in gastrodine comprises the following steps:
s1, preparing wheat flour: grinding and crushing whole wheat particles to obtain coarse-particle flour, continuously grinding by using an ultrafine grinder, and screening all obtained powder particles to obtain the required wheat flour;
s2, preparing rhizoma gastrodiae powder: selecting fresh rhizoma Gastrodiae and Rubi fructus which are big, have no damage of diseases and insect pests, and have intact appearance, cleaning with warm water, cutting cleaned rhizoma Gastrodiae and Rubi fructus into pieces, steaming, pulverizing, drying and screening;
s3, preparing materials for later use: dissolving a proper amount of edible salt and edible alkali in water for later use, scattering eggs, and preparing egg liquid for later use;
s4, preparing rhizoma gastrodiae slurry: putting the screened rhizoma gastrodiae powder in the step S2 into a measuring cup, sequentially adding the edible salt and the edible alkali in the step S3, boiling in a boiling pot, mashing the boiled liquid again by using a crusher, pouring the mashed liquid into the boiling pot again for continuous boiling, mashing again by using the crusher, adding the rest water while mashing, and filtering the obtained slurry to obtain rhizoma gastrodiae slurry;
s5, dough mixing: adding the wheat flour obtained in the step S1 into a dough mixer, adding the rhizoma gastrodiae slurry obtained in the step S4 into the dough mixer, sequentially adding the edible salt, the edible alkali and the egg liquid in the step S3, sequentially adding the walnut powder and the soybean powder, uniformly stirring, adding the solution obtained in the step S4 into the dough mixer, stirring, and standing the stirred and formed dough to prepare dough;
s6, dough cooking: placing the flour neutralized in the step S5 in a freshness protection package, applying a piece of wetted cotton cloth for sealing, and placing in a fermentation box for curing after sealing;
s7, preparing the gastrodia elata noodles: putting the dough aged in the step S6 on a noodle maker, continuously rolling the dough on the noodle maker, and slitting the rolled dough sheet to form noodles;
s8, cooling the gastrodia elata noodles: naturally air-drying the noodles cut in the step S6 at room temperature, drying the noodles at the temperature of 40 ℃, and then sequentially packaging to obtain the gastrodia elata health-preserving noodles.
Further optimizing the technical scheme, the wheat flour particles in the step S1 are screened by a screening net with 100-120 meshes.
Further optimizing the technical scheme, the temperature of the warm water in the step S2 is set to be 40-45 ℃, the crushed gastrodia elata is dried by using an electric oven for 90-120min, and after being taken out, the crushed gastrodia elata is screened by a screening net with 100-mesh and 120-mesh screen meshes, so that the required gastrodia elata powder is obtained.
Further optimizing the technical scheme, the first boiling time in the step S3 is 0.5-1h, the second boiling time is 10-15 min, and the obtained slurry is filtered through a filter screen with 70-90 meshes of filter holes to obtain the required rhizoma gastrodiae slurry.
Further optimizing the technical scheme, the standing time of the dough in the step S5 is 20-30 min.
Further optimizing the technical scheme, the temperature of the fermentation box in the step S6 is 28-30 ℃, and the curing time is 25-30 min.
(III) advantageous effects
Compared with the prior art, the invention provides the rhizoma gastrodiae noodles with rich gastrodin content and the preparation method thereof, and the rhizoma gastrodiae noodles have the following beneficial effects:
1. the invention relates to a gastrodia elata noodle with rich gastrodin content and a preparation method thereof, the gastrodia elata noodle is simple in formula and low in production cost, fresh gastrodia elata is processed into gastrodia elata powder, the gastrodia elata powder, wheat flour fine powder and eggs are used for preparing gastrodia elata fine dried noodles, the gastrodia elata powder is used for preparing the gastrodia elata fine dried noodles, active ingredients such as gastrodin contained in gastrodia elata are completely reserved in the gastrodia elata fine dried noodles, meanwhile, the pure flavor of the fine dried noodles is kept, the traditional eating habit of gastrodia elata is effectively solved, the gastrodia elata fine dried noodles can play a role in health care and health maintenance after being eaten for a long time, and the gastrodia elata noodles are good in taste, have light sweet taste, suitable for both.
2. The rhizoma gastrodiae noodle with rich gastrodin content and the preparation method thereof have the advantages that the rhizoma gastrodiae adding proportion is reasonable, the components are uniformly mixed, the gastrodin content is moderate, the taste is good, the pure flavor and the quality of the fine dried noodles are maintained, the soybean flour and the walnut powder contain rich protein and other nutrient substances, the effect of enhancing the nourishing and tonifying capacity is realized, the fine dried noodles are beneficial to cerebral nerves, the fine dried noodles have good curative effects on diseases such as overstrain, neurasthenia, insomnia, amnesia and the like, meanwhile, the nutrition of the noodles can be improved, and the health care and health maintenance effects can be realized by eating the rhizoma gastrodiae fine.
(IV) description of the drawings
Fig. 1 is a schematic structural diagram of a gastrodia elata noodle with rich gastrodin content.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows: referring to fig. 1, a gastrodia elata noodle rich in gastrodin comprises the following raw materials in parts by weight: 70-80 parts of wheat flour, 10-20 parts of fresh gastrodia elata, 1-2 parts of edible salt, 0.1-0.3 part of dietary alkali, 6-8 parts of raspberry, 3-5 parts of soybean meal, 7-9 parts of walnut powder and 10-12 eggs.
As a specific optimization scheme of this embodiment, the following raw materials in parts by weight are preferred: 75 parts of wheat flour, 15 parts of fresh gastrodia elata, 1.5 parts of edible salt, 0.2 part of dietary alkali, 7 parts of raspberry, 4 parts of soybean meal, 8 parts of walnut powder and 10-12 eggs.
A method for preparing rhizoma Gastrodiae noodles rich in gastrodine comprises the following steps:
s1, preparing wheat flour: grinding and crushing whole wheat particles to obtain coarse-particle flour, continuously grinding by using an ultrafine grinder, and screening all obtained powder particles to obtain the required wheat flour;
s2, preparing rhizoma gastrodiae powder: selecting fresh rhizoma Gastrodiae and Rubi fructus which are big, have no damage of diseases and insect pests, and have intact appearance, cleaning with warm water, cutting cleaned rhizoma Gastrodiae and Rubi fructus into pieces, steaming, pulverizing, drying and screening;
s3, preparing materials for later use: dissolving a proper amount of edible salt and edible alkali in water for later use, scattering eggs, and preparing egg liquid for later use;
s4, preparing rhizoma gastrodiae slurry: putting the screened rhizoma gastrodiae powder in the step S2 into a measuring cup, sequentially adding the edible salt and the edible alkali in the step S3, boiling in a boiling pot, mashing the boiled liquid again by using a crusher, pouring the mashed liquid into the boiling pot again for continuous boiling, mashing again by using the crusher, adding the rest water while mashing, and filtering the obtained slurry to obtain rhizoma gastrodiae slurry;
s5, dough mixing: adding the wheat flour obtained in the step S1 into a dough mixer, adding the rhizoma gastrodiae slurry obtained in the step S4 into the dough mixer, sequentially adding the edible salt, the edible alkali and the egg liquid in the step S3, sequentially adding the walnut powder and the soybean powder, uniformly stirring, adding the solution obtained in the step S4 into the dough mixer, stirring, and standing the stirred and formed dough to prepare dough;
s6, dough cooking: placing the flour neutralized in the step S5 in a freshness protection package, applying a piece of wetted cotton cloth for sealing, and placing in a fermentation box for curing after sealing;
s7, preparing the gastrodia elata noodles: putting the dough aged in the step S6 on a noodle maker, continuously rolling the dough on the noodle maker, and slitting the rolled dough sheet to form noodles;
s8, cooling the gastrodia elata noodles: naturally air-drying the noodles cut in the step S6 at room temperature, drying the noodles at the temperature of 40 ℃, and then sequentially packaging to obtain the gastrodia elata health-preserving noodles.
As a specific optimization scheme of this embodiment, the wheat flour particles in step S1 are screened by a screening net with 100 mesh openings.
As a specific optimization scheme of this embodiment, the temperature of the warm water in step S2 is set to be 40 ℃, the pulverized gastrodia elata is dried by using an electric oven, the drying time is 90-120min, and after being taken out, the pulverized gastrodia elata is screened by a screening net with 100 meshes, so that the required gastrodia elata powder is obtained.
As a specific optimization scheme of this embodiment, the first boiling time in step S3 is 0.5h, the second boiling time is 10min, and the obtained slurry is filtered through a filter screen with 70 mesh filter holes, so as to obtain the desired rhizoma gastrodiae slurry.
As a specific optimization scheme of the embodiment, the standing time of the dough in the step S5 is 20 min.
As a specific optimization scheme of the embodiment, the temperature of the fermentation box in the step S6 is 28 ℃, and the curing time is 25 min.
Example two: referring to fig. 1, a gastrodia elata noodle rich in gastrodin comprises the following raw materials in parts by weight: 70-80 parts of wheat flour, 10-20 parts of fresh gastrodia elata, 1-2 parts of edible salt, 0.1-0.3 part of dietary alkali, 6-8 parts of raspberry, 3-5 parts of soybean meal, 7-9 parts of walnut powder and 10-12 eggs.
As a specific optimization scheme of this embodiment, the following raw materials in parts by weight are preferred: 75 parts of wheat flour, 15 parts of fresh gastrodia elata, 1.5 parts of edible salt, 0.2 part of dietary alkali, 7 parts of raspberry, 4 parts of soybean meal, 8 parts of walnut powder and 10-12 eggs.
A method for preparing rhizoma Gastrodiae noodles rich in gastrodine comprises the following steps:
s1, preparing wheat flour: grinding and crushing whole wheat particles to obtain coarse-particle flour, continuously grinding by using an ultrafine grinder, and screening all obtained powder particles to obtain the required wheat flour;
s2, preparing rhizoma gastrodiae powder: selecting fresh rhizoma Gastrodiae and Rubi fructus which are big, have no damage of diseases and insect pests, and have intact appearance, cleaning with warm water, cutting cleaned rhizoma Gastrodiae and Rubi fructus into pieces, steaming, pulverizing, drying and screening;
s3, preparing materials for later use: dissolving a proper amount of edible salt and edible alkali in water for later use, scattering eggs, and preparing egg liquid for later use;
s4, preparing rhizoma gastrodiae slurry: putting the screened rhizoma gastrodiae powder in the step S2 into a measuring cup, sequentially adding the edible salt and the edible alkali in the step S3, boiling in a boiling pot, mashing the boiled liquid again by using a crusher, pouring the mashed liquid into the boiling pot again for continuous boiling, mashing again by using the crusher, adding the rest water while mashing, and filtering the obtained slurry to obtain rhizoma gastrodiae slurry;
s5, dough mixing: adding the wheat flour obtained in the step S1 into a dough mixer, adding the rhizoma gastrodiae slurry obtained in the step S4 into the dough mixer, sequentially adding the edible salt, the edible alkali and the egg liquid in the step S3, sequentially adding the walnut powder and the soybean powder, uniformly stirring, adding the solution obtained in the step S4 into the dough mixer, stirring, and standing the stirred and formed dough to prepare dough;
s6, dough cooking: placing the flour neutralized in the step S5 in a freshness protection package, applying a piece of wetted cotton cloth for sealing, and placing in a fermentation box for curing after sealing;
s7, preparing the gastrodia elata noodles: putting the dough aged in the step S6 on a noodle maker, continuously rolling the dough on the noodle maker, and slitting the rolled dough sheet to form noodles;
s8, cooling the gastrodia elata noodles: naturally air-drying the noodles cut in the step S6 at room temperature, drying the noodles at the temperature of 40 ℃, and then sequentially packaging to obtain the gastrodia elata health-preserving noodles.
As a specific optimization scheme of this embodiment, the wheat flour grains in step S1 are screened by a screening net with 110 meshes.
As a specific optimization scheme of this embodiment, the temperature of the warm water in step S2 is set to be 43 ℃, the pulverized gastrodia elata is dried by using an electric oven, the drying time is 110min, and after being taken out, the pulverized gastrodia elata is screened by a screening net with 100-mesh and 120-mesh sieve holes, so as to obtain the required gastrodia elata powder.
As a specific optimization scheme of this embodiment, the first boiling time in step S3 is 0.8h, the second boiling time is 10-15 min, and the obtained slurry is filtered through a filter screen with 80-mesh filter holes, so as to obtain the required rhizoma gastrodiae slurry.
As a specific optimization scheme of the embodiment, the standing time of the dough in the step S5 is 25 min.
As a specific optimization scheme of the embodiment, the fermentation box in the step S6 has a temperature of 29 ℃ and a curing time of 28 min.
Example three: referring to fig. 1, a gastrodia elata noodle rich in gastrodin comprises the following raw materials in parts by weight: 70-80 parts of wheat flour, 10-20 parts of fresh gastrodia elata, 1-2 parts of edible salt, 0.1-0.3 part of dietary alkali, 6-8 parts of raspberry, 3-5 parts of soybean meal, 7-9 parts of walnut powder and 10-12 eggs.
As a specific optimization scheme of this embodiment, the following raw materials in parts by weight are preferred: 75 parts of wheat flour, 15 parts of fresh gastrodia elata, 1.5 parts of edible salt, 0.2 part of dietary alkali, 7 parts of raspberry, 4 parts of soybean meal, 8 parts of walnut powder and 10-12 eggs.
A method for preparing rhizoma Gastrodiae noodles rich in gastrodine comprises the following steps:
s1, preparing wheat flour: grinding and crushing whole wheat particles to obtain coarse-particle flour, continuously grinding by using an ultrafine grinder, and screening all obtained powder particles to obtain the required wheat flour;
s2, preparing rhizoma gastrodiae powder: selecting fresh rhizoma Gastrodiae and Rubi fructus which are big, have no damage of diseases and insect pests, and have intact appearance, cleaning with warm water, cutting cleaned rhizoma Gastrodiae and Rubi fructus into pieces, steaming, pulverizing, drying and screening;
s3, preparing materials for later use: dissolving a proper amount of edible salt and edible alkali in water for later use, scattering eggs, and preparing egg liquid for later use;
s4, preparing rhizoma gastrodiae slurry: putting the screened rhizoma gastrodiae powder in the step S2 into a measuring cup, sequentially adding the edible salt and the edible alkali in the step S3, boiling in a boiling pot, mashing the boiled liquid again by using a crusher, pouring the mashed liquid into the boiling pot again for continuous boiling, mashing again by using the crusher, adding the rest water while mashing, and filtering the obtained slurry to obtain rhizoma gastrodiae slurry;
s5, dough mixing: adding the wheat flour obtained in the step S1 into a dough mixer, adding the rhizoma gastrodiae slurry obtained in the step S4 into the dough mixer, sequentially adding the edible salt, the edible alkali and the egg liquid in the step S3, sequentially adding the walnut powder and the soybean powder, uniformly stirring, adding the solution obtained in the step S4 into the dough mixer, stirring, and standing the stirred and formed dough to prepare dough;
s6, dough cooking: placing the flour neutralized in the step S5 in a freshness protection package, applying a piece of wetted cotton cloth for sealing, and placing in a fermentation box for curing after sealing;
s7, preparing the gastrodia elata noodles: putting the dough aged in the step S6 on a noodle maker, continuously rolling the dough on the noodle maker, and slitting the rolled dough sheet to form noodles;
s8, cooling the gastrodia elata noodles: naturally air-drying the noodles cut in the step S6 at room temperature, drying the noodles at the temperature of 40 ℃, and then sequentially packaging to obtain the gastrodia elata health-preserving noodles.
As a specific optimization scheme of this embodiment, the wheat flour particles in step S1 are screened by a screening net with 120 mesh openings.
As a specific optimization scheme of this embodiment, the temperature of the warm water in step S2 is set to be 45 ℃, the pulverized gastrodia elata is dried by using an electric oven, the drying time is 120min, and after being taken out, the pulverized gastrodia elata is screened by a screening net with 120 meshes, so that the required gastrodia elata powder is obtained.
As a specific optimization scheme of this embodiment, the first boiling time in step S3 is 1h, the second boiling time is 15min, and the obtained slurry is filtered through a filter screen with filter holes of 90 meshes, so as to obtain the required slurry of gastrodia elata.
As a specific optimization scheme of this embodiment, the standing time of the dough in the step S5 is 30 min.
As a specific optimization scheme of the embodiment, the temperature of the fermentation box in the step S6 is 30 ℃, and the curing time is 30 min.
And (4) judging the standard: through comparison of the three embodiments, the best effect is the second embodiment, so that the second embodiment is selected as the best embodiment, and the specific change of the amount also belongs to the protection scope of the technical scheme.
The invention has the beneficial effects that: the invention relates to a gastrodia elata noodle with rich gastrodin content and a preparation method thereof, the invention has simple formula and low production cost, fresh gastrodia elata is processed into gastrodia elata powder, the gastrodia elata powder, wheat flour fine powder and eggs are utilized to prepare gastrodia elata fine dried noodles, the gastrodia elata powder is utilized to prepare the gastrodia elata fine dried noodles, the active ingredients such as gastrodin and the like contained in the gastrodia elata are completely reserved in the gastrodia elata fine dried noodles, the pure flavor of the fine dried noodles is kept, the traditional eating habit of the gastrodia elata is effectively solved, the gastrodia elata fine dried noodles can play a role in health care and health maintenance after being eaten for a long time, the gastrodia elata noodles are good in taste, have light sweet taste and are suitable for both the old and the young, the effects of promoting growth, preventing dyspepsia and improving immunity are achieved by adding raspberry, the gastrodia elata is reasonable in proportion and uniformly mixing the components, the gastrodin content is moderate, has effects of enhancing nourishing ability, benefiting cerebral nerve, treating overstrain of brain, neurasthenia, insomnia, amnesia, etc., improving nutrition of noodle, and promoting health by long-term consumption of rhizoma Gastrodiae fine dried noodle.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (8)
1. The gastrodia elata noodle with rich gastrodin content is characterized by comprising the following raw materials in parts by weight: 70-80 parts of wheat flour, 10-20 parts of fresh gastrodia elata, 1-2 parts of edible salt, 0.1-0.3 part of dietary alkali, 6-8 parts of raspberry, 3-5 parts of soybean meal, 7-9 parts of walnut powder and 10-12 eggs.
2. The rhizoma gastrodiae noodle with rich gastrodin content is characterized by preferably selecting the following raw materials in parts by weight: 75 parts of wheat flour, 15 parts of fresh gastrodia elata, 1.5 parts of edible salt, 0.2 part of dietary alkali, 7 parts of raspberry, 4 parts of soybean meal, 8 parts of walnut powder and 10-12 eggs.
3. The method for preparing rhizoma gastrodiae noodle rich in gastrodin according to claim 1, comprising the following steps:
s1, preparing wheat flour: grinding and crushing whole wheat particles to obtain coarse-particle flour, continuously grinding by using an ultrafine grinder, and screening all obtained powder particles to obtain the required wheat flour;
s2, preparing rhizoma gastrodiae powder: selecting fresh rhizoma Gastrodiae and Rubi fructus which are big, have no damage of diseases and insect pests, and have intact appearance, cleaning with warm water, cutting cleaned rhizoma Gastrodiae and Rubi fructus into pieces, steaming, pulverizing, drying and screening;
s3, preparing materials for later use: dissolving a proper amount of edible salt and edible alkali in water for later use, scattering eggs, and preparing egg liquid for later use;
s4, preparing rhizoma gastrodiae slurry: putting the screened rhizoma gastrodiae powder in the step S2 into a measuring cup, sequentially adding the edible salt and the edible alkali in the step S3, boiling in a boiling pot, mashing the boiled liquid again by using a crusher, pouring the mashed liquid into the boiling pot again for continuous boiling, mashing again by using the crusher, adding the rest water while mashing, and filtering the obtained slurry to obtain rhizoma gastrodiae slurry;
s5, dough mixing: adding the wheat flour obtained in the step S1 into a dough mixer, adding the rhizoma gastrodiae slurry obtained in the step S4 into the dough mixer, sequentially adding the edible salt, the edible alkali and the egg liquid in the step S3, sequentially adding the walnut powder and the soybean powder, uniformly stirring, adding the solution obtained in the step S4 into the dough mixer, stirring, and standing the stirred and formed dough to prepare dough;
s6, dough cooking: placing the flour neutralized in the step S5 in a freshness protection package, applying a piece of wetted cotton cloth for sealing, and placing in a fermentation box for curing after sealing;
s7, preparing the gastrodia elata noodles: putting the dough aged in the step S6 on a noodle maker, continuously rolling the dough on the noodle maker, and slitting the rolled dough sheet to form noodles;
s8, cooling the gastrodia elata noodles: naturally air-drying the noodles cut in the step S6 at room temperature, drying the noodles at the temperature of 40 ℃, and then sequentially packaging to obtain the gastrodia elata health-preserving noodles.
4. The method as claimed in claim 3, wherein the wheat flour particles obtained in step S1 are screened by a 120-mesh screen with 100-mesh screen holes.
5. The method as claimed in claim 3, wherein the temperature of the warm water in step S2 is set to 40-45 ℃, the crushed Gastrodia elata is dried in an electric oven for 90-120min, and the crushed Gastrodia elata is taken out and screened through a 120-mesh screen with 100-mesh screen holes to obtain the required Gastrodia elata powder.
6. The method for preparing rhizoma gastrodiae noodle with abundant gastrodin content according to claim 3, wherein the first boiling time in step S3 is 0.5-1h, the second boiling time is 10-15 min, and the obtained slurry is filtered through a filter screen with 70-90 meshes to obtain the required rhizoma gastrodiae slurry.
7. The method for preparing rhizoma gastrodiae rich rhizoma gastrodiae noodles as claimed in claim 3, wherein the standing time of the dough in step S5 is 20-30 min.
8. The method according to claim 3, wherein the dough obtained in step S6 is placed in a fermentation chamber at 28-30 deg.C for 25-30 min.
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