CN113303433A - Processing method of polygonatum kingianum noodles - Google Patents
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 76
- 241000037826 Polygonatum kingianum Species 0.000 title claims abstract description 75
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 56
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- 239000003513 alkali Substances 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 235000005911 diet Nutrition 0.000 claims abstract description 9
- 230000000378 dietary effect Effects 0.000 claims abstract description 9
- 238000004898 kneading Methods 0.000 claims abstract description 9
- 239000000084 colloidal system Substances 0.000 claims abstract description 8
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- 238000001035 drying Methods 0.000 claims description 31
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- 235000019640 taste Nutrition 0.000 abstract description 12
- 238000010411 cooking Methods 0.000 abstract description 8
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 6
- 206010020772 Hypertension Diseases 0.000 abstract description 4
- 208000029078 coronary artery disease Diseases 0.000 abstract description 4
- 235000019629 palatability Nutrition 0.000 abstract description 4
- 230000035807 sensation Effects 0.000 abstract description 3
- 235000019615 sensations Nutrition 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 2
- 241000756042 Polygonatum Species 0.000 description 10
- 241000037831 Polygonatum sibiricum Species 0.000 description 8
- 235000013305 food Nutrition 0.000 description 6
- 150000004676 glycans Chemical class 0.000 description 6
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- 239000003153 chemical reaction reagent Substances 0.000 description 1
- BFGKITSFLPAWGI-UHFFFAOYSA-N chromium(3+) Chemical compound [Cr+3] BFGKITSFLPAWGI-UHFFFAOYSA-N 0.000 description 1
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- 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
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- 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
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- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
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- Polymers & Plastics (AREA)
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Abstract
The invention discloses a processing method of polygonatum kingianum noodles, which comprises the following steps: cutting blocky Jiuzhan processed Polygonatum kingianum with water content of less than 30% into pieces of 1cm3Adding water into the left and right cubes, micronizing the cubes to obtain polygonatum kingianum paste with the particle size of less than 70 mu m and the water content of 40-45% by using a colloid mill, adding the polygonatum kingianum paste, the egg liquid and the dietary alkali into the flour, wherein the mass ratio of the flour, the polygonatum kingianum paste, the egg liquid and the dietary alkali is 100:12-18:5-10:0.2-0.5, adding a proper amount of warm water, kneading the dough, and fermenting to prepare polygonatum kingianum noodles. The polygonatum kingianum noodles have the advantages of good cooked noodle breaking rate, dry matter cooking loss rate, appearance state, palatability, toughness, viscosity, smoothness, color, smell and taste, and the prepared polygonatum kingianum noodles are smooth in taste, free of granular sensation and bitter and astringent in taste. Rhizoma Polygonati has certain health promotion effect, and can be taken for a long time to lighten bodyCan obviously reduce the morbidity of hypertension, coronary heart disease and diabetes.
Description
Technical Field
The invention relates to the technical field of food processing. More specifically, the invention relates to a processing method of polygonatum kingianum noodles.
Background
The noodles are food with simple preparation, convenient eating and rich nutrition, and are usually prepared by adding water into cereal or bean flour, grinding into dough, then pressing or rolling or stretching into slices, cutting or pressing, or kneading, pulling, kneading and the like, making into strips (narrow or wide, flat or round) or small pieces, and finally boiling, frying, braising and frying. Polygonatum kingianum noodles have the effects of tonifying qi and yin, strengthening spleen, moistening lung and tonifying kidney, and Polygonatum kingianum noodles are prepared by adding Polygonatum kingianum to flour, achieve a health-care effect in a food form, are worthy of research, but raw Polygonatum kingianum noodles can cause numbness of mouth and tongue and irritation to throat, and rhizoma polygonati raw powder is mostly added to Polygonatum noodles in the current market, so that diarrhea, stomach cold and the like are easily caused.
Disclosure of Invention
An object of the present invention is to solve at least the above problems and to provide at least the advantages described later.
The invention also aims to provide a processing method of polygonatum kingianum noodles, which has the advantages of good cooked noodle breaking rate, dry matter cooking loss rate, appearance state, palatability, toughness, viscosity, smoothness, color, smell and taste, and the prepared polygonatum kingianum noodles are smooth in taste, free of granular sensation and bitter. Rhizoma Polygonati has certain health promotion effect, and can be taken for a long time to reduce weight, and significantly reduce incidence of hypertension, coronary heart disease, and diabetes.
To achieve these objects and other advantages in accordance with the present invention, there is provided a method for processing polygonatum kingianum noodles, comprising:
cutting blocky Jiuzhan processed Polygonatum kingianum with water content of less than 30% into pieces of 1cm3Adding water into the left and right cubes, micronizing the cubes to obtain polygonatum kingianum paste with the particle size of less than 70 mu m and the water content of 40-45% by using a colloid mill, adding the polygonatum kingianum paste, the egg liquid and the dietary alkali into the flour, wherein the mass ratio of the flour, the polygonatum kingianum paste, the egg liquid and the dietary alkali is 100:12-18:5-10:0.2-0.5, adding a proper amount of warm water, kneading the dough, and fermenting to prepare polygonatum kingianum noodles.
Preferably, the fermentation conditions are 30-35 deg.C, relative humidity 80-90%, and fermentation time 40-50 min.
Preferably, after the fermentation, tabletting and slicing are carried out, the dried noodles are dried until the water content is lower than 20%, and the dried noodles are prepared by drying in stages, wherein the drying condition in the first stage is that the temperature is 20 ℃ and the drying time is 30min, and the drying condition in the second stage is that the temperature is 60 ℃ and the drying time is 6 h.
Preferably, the preparation method of the nine-steamed and nine-processed polygonatum kingianum comprises the following steps:
1) steaming fresh rhizoma Polygonati and water at high pressure for 6-8 hr with special equipment, wherein the mass ratio of fresh rhizoma Polygonati to water is 10:1, taking out rhizoma Polygonati, drying until the water content is 60-80%, and collecting the decoction;
2) mixing rhizoma Polygonati with the decoction to make rhizoma Polygonati fully absorb the decoction, storing for 10-20 hr, continuously turning over during the storage period, and steaming under high pressure for 4-5 hr;
3) repeating the step 2), steaming for 9 times, mixing the rest decoction with rhizoma Polygonati, and drying and storing until the water content is less than 30%.
Preferably, in the step 1), the fresh rhizoma polygonati is subjected to impurity removal, purification and classification treatment before high-pressure steaming.
Preferably, the high-pressure steaming temperature is 110-130 ℃, and the pressure is 0.1-0.15 MPa.
Preferably, in the step 2), the drying method is sun drying or air drying.
The polygonatum kingianum noodles prepared by the processing method.
The invention at least comprises the following beneficial effects:
firstly, the prepared noodles can have better cooked noodle breaking rate, dry matter cooking loss rate, appearance state, palatability, toughness, viscosity, smoothness, color, smell and taste, the prepared polygonatum kingianum noodles are smooth in taste, free of granular sensation and bitter taste, and the polygonatum kingianum has certain health-care efficacy, is suitable for long-term taking and light in weight, and can obviously reduce the morbidity of hypertension, coronary heart disease and diabetes;
secondly, the fine dried noodles are prepared by drying in stages after primary drying in the noodle preparation process, so that the quality of the fine dried noodles is influenced to a certain extent, and the moisture transferred inside can supplement the moisture evaporated on the surface in time, so that the internal texture of the fine dried noodles is uniform;
and thirdly, nine times of steaming polygonatum kingianum for nine times, high-pressure anhydrous steaming is carried out, water is added after the first steaming, and a drop of water is not added after the subsequent steaming, so that the active ingredients of the polygonatum kingianum are greatly reserved, the color, the smell, the polysaccharide content and the alcohol extract content of the processed polygonatum kingianum are superior to those of the traditional processed and refined polygonatum kingianum, and are higher than the requirement of the standard of polygonatum kingianum decoction pieces in Chinese pharmacopoeia (2020 edition), so that the drug effect of the polygonatum kingianum is enhanced, the pungent tingle taste is eliminated, the content of polygonatum polysaccharide is increased, the noodles have fragrance and sweet taste, the polygonatum kingianum can be used as a meal replacement food for diabetes patients, the noodles added with the polygonatum kingianum have the health-care effect of reducing blood sugar for the diabetes patients, can meet the desire of the mouth and abdomen of the diabetes patients, and have better income.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Drawings
FIG. 1 is a schematic flow chart of a preparation method of Polygonatum kingianum processed by nine times of steaming according to the present invention;
FIG. 2 is a photograph of a real object of the noodle prepared in example 2 of the present invention;
fig. 3 is a photograph of a real object of the noodle prepared in example 3 of the present invention.
Detailed Description
The present invention is further described in detail below with reference to examples to enable those skilled in the art to practice the invention with reference to the description.
It will be understood that terms such as "having," "including," and "comprising," as used herein, do not preclude the presence or addition of one or more other elements or groups thereof.
It is to be noted that the experimental methods described in the following embodiments are all conventional methods unless otherwise specified, and the reagents and materials are commercially available unless otherwise specified.
The processing method of the polygonatum kingianum noodles can be used for preparing fresh noodles and also can be used for preparing fine dried noodles, and the noodles can be dough sheets and noodles, and comprise the following steps:
cutting blocky Jiuzhan processed Polygonatum kingianum with water content of less than 30% into pieces of 1cm3Adding water into the left and right cubs, micronizing by using a colloid mill to obtain Polygonatum kingianum paste with the particle size of less than 70 mu m and the water content of 40-45%, adding Polygonatum kingianum paste, egg liquid and dietary alkali into flour, wherein the mass ratio of the flour, the Polygonatum kingianum paste, the egg liquid and the dietary alkali is 100:12-18:5-10:0.2-0.5, adding a proper amount of warm water, kneading the dough, fermenting, wherein the fermentation condition is that the temperature is 30-35 ℃, the relative humidity is 80-90%, and the fermentation is performedThe fermentation time is 40-50min, tabletting and slicing are carried out, and fresh Yunnan Siberian solomonseal rhizome noodles are prepared, or the slices are dried until the water content is lower than 20 percent, and Yunnan Siberian solomonseal rhizome fine dried noodles are prepared. The following examples and tests were carried out using dried noodles as an example.
< example 1>
The processing method of the polygonatum kingianum noodles comprises the following steps:
cutting blocky Jiuzhan processed Polygonatum kingianum with water content of less than 30% into pieces of 1cm3Adding water into the left and right cubes, micronizing the cubes by using a colloid mill to obtain polygonatum kingianum paste with the particle size of less than 70 mu m and the water content of 40-45%, adding the polygonatum kingianum paste, the egg liquid and the dietary alkali into flour in a mass ratio of 100:12:6:0.2, adding a proper amount of warm water, kneading the dough, and performing proofing under the conditions of the temperature of 30-35 ℃, the relative humidity of 80-90% and the proofing time of 40min, drying until the water content is lower than 20%, and preparing polygonatum kingianum fine dried noodles.
Nine times steaming is conventional processing, washing fresh rhizoma Polygonati with mud, removing fibril, steaming for one day, taking out, air drying, steaming again for one day, repeating for 9 times until the heart is black and turbid and moist, taking out, and sun drying.
< example 2>
The processing method of the polygonatum kingianum noodles comprises the following steps:
cutting blocky Jiuzhan processed Polygonatum kingianum with water content of less than 30% into pieces of 1cm3Adding water into the left and right cubs, micronizing by using a colloid mill to obtain polygonatum kingianum paste with the particle size of less than 70 mu m and the water content of 40-45%, adding polygonatum kingianum paste, egg liquid and edible alkali into flour in a mass ratio of 100:18:10:0.5, adding a proper amount of warm water, kneading, fermenting at the temperature of 30-35 ℃, the relative humidity of 80-90% and the fermentation time of 50min, tabletting, slicing, drying until the water content is lower than 20%, drying by stages at the temperature of 20 ℃ and the drying time of 30min in the first stage and at the temperature of 60 ℃ and the drying time of 6h in the second stage, and preparing the dried noodles.
Nine-steaming Polygonatum kingianum of Polygonatum of Rutrade of Polygonatum of Liliaceae of Polygonatum of Liliaceae of Polygonatum of Rugosaeanum of Polygonatum of Leguminosae, of Polygonatum.
< example 3>
The processing method of the polygonatum kingianum noodles comprises the following steps:
cutting blocky Jiuzhan processed Polygonatum kingianum with water content of less than 30% into pieces of 1cm3Adding water into the left and right cubs, micronizing by using a colloid mill to obtain polygonatum kingianum paste with the particle size of less than 70 mu m and the water content of 40-45%, adding polygonatum kingianum paste, egg liquid and edible alkali into flour in a mass ratio of 100:15:8:0.4, adding a proper amount of warm water, kneading, fermenting at the temperature of 30-35 ℃, the relative humidity of 80-90% and the fermentation time of 45min, tabletting, slicing, drying until the water content is lower than 20%, drying by stages at the temperature of 20 ℃ and the drying time of 30min in the first stage and at the temperature of 60 ℃ and the drying time of 6h in the second stage, and preparing the dried noodles.
The preparation method of the nine-steamed and nine-processed polygonatum kingianum comprises the following steps:
1) removing impurities from fresh rhizoma Polygonati, purifying, grading, steaming with water at high pressure for 6 hr with a special equipment, wherein the mass ratio of fresh rhizoma Polygonati to water is 10:1, taking out rhizoma Polygonati, drying to water content of 70%, and collecting decoction;
2) mixing rhizoma Polygonati with the decoction to make rhizoma Polygonati fully absorb the decoction, storing for 12 hr, continuously turning over during the storage period, and steaming under high pressure for 4 hr;
3) repeating the step 2), steaming for 9 times at high pressure of 110-.
1.1 the noodles prepared in examples 1 to 3 were tested for heavy metals and harmful elements. The detection is based on national standards of LS/T3212-.
TABLE 1
| Item | Standard requirements | Example 1 | Example 2 | Example 3 |
| Lead (II) | ≤0.2mg/kg | 0.01 | 0.01 | 0.01 |
| Cadmium (Cd) | ≤0.1mg/kg | 0.02 | 0.02 | 0.01 |
| Total arsenic | ≤0.5mg/kg | 0.01 | 0.01 | 0.01 |
| Total mercury | ≤0.02mg/kg | 0.01 | Not detected out | Not detected out |
| Chromium (III) | ≤1.0mg/kg | 0.22 | 0.25 | 0.23 |
As can be seen from Table 1, the noodles prepared in examples 1 to 3 were found to be safe and safe foods, which were determined to meet the national standards for heavy metals and harmful elements.
1.2 the noodles prepared in examples 1 to 3 were subjected to sensory evaluation. The sensory evaluation standard of the noodles is shown in table 2, and the statistical mode of the cooked and broken noodle rate is as follows: putting a certain amount of noodles into 1000mL of boiled water, cooking for 6min, taking out the cooked noodles, putting the cooked noodles into cold water, marking the broken noodles as the cooked broken noodles, and calculating the cooked broken noodles rate. The statistical method of the dry matter cooking loss rate is as follows: putting 100g of noodles into 1000mL of boiled water, cooking for 6min, taking out the cooked noodles, recovering the flour soup, measuring the volume of the flour soup, putting the noodles into a 105 ℃ oven to dry to constant weight, and calculating the loss rate of dry substances. The sensory scores of the noodles are shown in table 3, and the products of examples 2 and 3 are shown in fig. 2 and 3.
TABLE 2
TABLE 3
| Item | Example 1 | Example 2 | Example 3 |
| Rate of cooked slivers | 8 | 9 | 9 |
| Loss rate of cooking dry matter | 7 | 8 | 8 |
| Apparent state | 9 | 9 | 9 |
| Palatability | 10 | 10 | 10 |
| Toughness of | 8 | 9 | 9 |
| Viscosity | 9 | 9 | 9 |
| Smoothness of the surface | 9 | 9 | 9 |
| Color | 9 | 9 | 10 |
| Smell(s) | 9 | 9 | 10 |
| Taste of food | 8 | 8 | 10 |
| Total up to | 86 | 89 | 93 |
As can be seen from table 3, the noodles prepared in example 1 can have better sensory evaluation, example 2 has improved noodle-breaking rate, dry matter cooking loss rate and toughness compared with example 1, which reflects that the fine dried noodles prepared by drying in stages after primary drying have certain positive influence on the quality of the fine dried noodles, water migrated inside can timely supplement water evaporated on the surface, so that the internal texture of the fine dried noodles is uniform, and example 3 has improved color, smell and taste compared with example 2, which reflects that the preparation method of refined polygonatum kingianum can improve the fineness, eliminate pungent numb tongue taste, shorten the steaming time of polygonatum kingianum, increase the polysaccharide content of polygonatum kingianum, so that the noodles have fragrance and sweet taste.
1.3 evaluation of Nutrition of refined Polygonatum kingianum of examples 2 and 3
TABLE 4
| Item | Example 2 | Example 3 |
| Color | Black colour | Dark black, oily |
| Smell(s) | Sweet with burnt flavor | Sweet and mellow, and has the special fragrance of rhizoma polygonati |
| Polysaccharide (%) | 8 | 9 |
| Alcohol extract (%) | 7 | 8 |
As can be seen from Table 4, the conventional nine-steaming and nine-sun processing method actually requires more than 2 months for nine-steaming and nine-sun drying, and rhizoma polygonati is easy to mildew during the period, so that the resource waste is caused, and the energy is greatly wasted in 24 hours for steaming rhizoma polygonati each time. The polygonatum sibiricum contains high polysaccharide, and can be caked in the crushing process after being dried to cause crushing difficulty, the example 3 adopts a colloid mill for superfine crushing, the grain diameter is less than 70 mu m, the water content is lower than 30 percent, the taste is excellent when the polygonatum sibiricum is added into flour, the high-pressure anhydrous steaming of the example 3 is realized, water is added for the first steaming, and a drop of water is not added for the subsequent steaming, so that the processing time of the polygonatum sibiricum is greatly reduced, the color, the smell, the polysaccharide and the alcohol extract content of the processed polygonatum sibiricum are superior to those of the traditional refined polygonatum sibiricum prepared by processing and higher than the requirements of the standard of polygonatum sibiricum decoction pieces in China pharmacopoeia (2020 edition), not only can the irritant side effect be eliminated, but also the efficacy of the polygonatum sibiricum is enhanced, the polygonatum sibiricum has a certain health-care efficacy, and is light in weight for a long time, and the incidence rates of hypertension, coronary heart disease and diabetes can be obviously reduced.
The number of apparatuses and the scale of the process described herein are intended to simplify the description of the present invention. Applications, modifications and variations of the present invention will be apparent to those skilled in the art.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable to various fields of endeavor for which the invention may be embodied with additional modifications as would be readily apparent to those skilled in the art, and the invention is therefore not limited to the details given herein and to the examples shown and described without departing from the generic concept as defined by the claims and their equivalents.
Claims (8)
1. The processing method of the polygonatum kingianum noodles is characterized by comprising the following steps:
cutting blocky Jiuzhan processed Polygonatum kingianum with water content of less than 30% into pieces of 1cm3Adding water into the left and right cubes, micronizing the cubes to obtain polygonatum kingianum paste with the particle size of less than 70 mu m and the water content of 40-45% by using a colloid mill, adding the polygonatum kingianum paste, the egg liquid and the dietary alkali into the flour, wherein the mass ratio of the flour, the polygonatum kingianum paste, the egg liquid and the dietary alkali is 100:12-18:5-10:0.2-0.5, adding a proper amount of warm water, kneading the dough, and fermenting to prepare polygonatum kingianum noodles.
2. The method for processing polygonatum kingianum noodles according to claim 1, wherein the proofing conditions are a temperature of 30-35 ℃, a relative humidity of 80-90%, and a proofing time of 40-50 min.
3. The method for processing polygonatum kingianum noodles according to claim 1, wherein the dried noodles are prepared by sheeting and slicing after fermentation, drying until the water content is less than 20%, and drying by stages under the conditions of 20 ℃ and 30min for the first stage and 60 ℃ and 6h for the second stage.
4. The method for processing polygonatum kingianum noodles according to any one of claims 1 to 3, wherein the nine-steaming nine-process polygonatum kingianum is prepared by the following steps:
1) steaming fresh rhizoma Polygonati and water at high pressure for 6-8 hr with special equipment, wherein the mass ratio of fresh rhizoma Polygonati to water is 10:1, taking out rhizoma Polygonati, drying until the water content is 60-80%, and collecting the decoction;
2) mixing rhizoma Polygonati with the decoction to make rhizoma Polygonati fully absorb the decoction, storing for 10-20 hr, continuously turning over during the storage period, and steaming under high pressure for 4-5 hr;
3) repeating the step 2), steaming for 9 times, mixing the rest decoction with rhizoma Polygonati, and drying and storing until the water content is less than 30%.
5. The method for processing polygonatum kingianum noodles according to claim 4, wherein in the step 1), the fresh polygonatum kingianum is subjected to impurity removal, purification and classification treatment before high-pressure steaming.
6. The processing method of polygonatum kingianum noodles according to claim 4, wherein the high-pressure steaming temperature is 110-.
7. The method for processing polygonatum kingianum noodles according to claim 4, wherein in the step 2), the drying method is sun drying or air drying.
8. The polygonatum kingianum noodle prepared by the processing method according to any one of claims 1 to 7.
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