CN114145421A - Nutritious health-care noodles for conditioning sub-health and preparation method thereof - Google Patents
Nutritious health-care noodles for conditioning sub-health and preparation method thereof Download PDFInfo
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- CN114145421A CN114145421A CN202010926376.0A CN202010926376A CN114145421A CN 114145421 A CN114145421 A CN 114145421A CN 202010926376 A CN202010926376 A CN 202010926376A CN 114145421 A CN114145421 A CN 114145421A
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Classifications
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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
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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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- 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)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to the technical field of health-care food, and discloses a nutrition and health-care noodle for conditioning sub-health, which comprises the following raw materials in parts by weight: 10-20 parts of moringa oleifera, 15-20 parts of purple sweet potato, 3-5 parts of eggs, 0.5-1 part of dietary alkali, 4-6 parts of lily powder, 10-15 parts of cherries, 1-2 parts of lotus seed powder, 1-1.5 parts of ligustrazine, 2-8 parts of spirulina powder, 5-10 parts of rosa roxburghii tratt, 1-1.5 parts of tanshinone, 0.7-1.5 parts of cedar seed oil-cyclodextrin inclusion compound, 1-1.5 parts of carrageenan, 1-1.5 parts of salt and 80-100 parts of wheat flour, and the preparation method of the nutritious health-care noodles for conditioning sub-health comprises the components of the moringa oleifera, which can supplement a large amount of protein, vitamin, amino acid and mineral elements for a human body, wherein the amount of the protein per hundred gram of the moringa oleifera is twice that of milk, and the contents of the vitamin C and the vitamin A are seven times that of fresh orange and four times that of carrot respectively, is a good food for the human body to normally intake the required nutrient components and condition the human body nutrition and health.
Description
Technical Field
The invention relates to the technical field of health-care food, in particular to a nutritional health-care noodle for conditioning sub-health and a preparation method thereof.
Background
Along with the rapid development of the current society, people face the huge working pressure and living pressure, so the physical health of people is gradually reduced, most people are in a sub-health state, if the people are not treated in time, the physical health of people is greatly influenced, China develops the concept that dietetic invigoration is greater than medicinal invigoration, therefore, the dietary supplementation is a good treatment method, the noodles originate from China and have a history of making and eating for more than four thousand years, the noodles are simple to make and convenient to eat, the noodle product on the market at present is single in nutrition, cannot meet the normal health requirements of modern people, and cannot effectively improve the sub-health body state of the modern people, so that the nutritious health-care noodle for conditioning the sub-health and the preparation method thereof are provided.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides the nutritional health-care noodles for conditioning sub-health and the preparation method thereof, has the advantages of conditioning the sub-health state and the like, and solves the problem that the sub-health state cannot be improved.
(II) technical scheme
In order to achieve the purpose of conditioning the sub-health state, the invention provides the following technical scheme: the nutritional health-care noodles for conditioning sub-health comprise the following raw materials in parts by weight: 10-20 parts of moringa oleifera, 15-20 parts of purple sweet potatoes, 3-5 parts of eggs, 0.5-1 part of dietary alkali, 4-6 parts of lily powder, 10-15 parts of cherries, 1-2 parts of lotus seed powder, 1-1.5 parts of ligustrazine, 2-8 parts of spirulina powder, 5-10 parts of rosa roxburghii, 1-1.5 parts of tanshinone, 0.7-1.5 parts of a cedar seed oil-cyclodextrin inclusion compound, 1-1.5 parts of carrageenan, 1-1.5 parts of salt and 80-100 parts of wheat flour.
Preferably, the semen Platycladi powder is prepared by drying semen Platycladi in a drying oven at 40-50 deg.C for 8-10 hr, pulverizing, sieving with 15-20 mesh sieve to obtain semen Platycladi powder, placing semen Platycladi powder in a supercritical extraction kettle under extraction pressure of 20-25MPa and extraction temperature of 40-50 deg.C and CO2Extracting at 18-20L/h for 100-120min, separating at 40-45 deg.C and 3-5MPa and 30-35 deg.C to obtain semen Platycladi oil, dissolving 10g of beta-cyclodextrin in 100-120g of water under heating, cooling to 55-60 deg.C, dropping 1g of semen Platycladi oil, stirring at 200-60 deg.C for 25-30min, and adding 1-4 deg.C iceRefrigerating for 24h in a refrigerator, filtering to obtain white crystals, washing with 25-30ml of anhydrous ethanol, drying in a 50-60 deg.C oven for 5h, and pulverizing to obtain semen Platycladi oil-cyclodextrin clathrate.
Preferably, the salviae miltiorrhizae medicinal material is ground and sieved by a 30-40 mesh sieve, 70-90% ethanol is added according to the material-liquid ratio of 1:7, the mixture is heated and refluxed and extracted for 1-3 times, each time lasts for 0.5-1.5h, the extracting solutions are combined and filtered, the filtrate is subjected to reduced pressure recovery of ethanol, the mixture is concentrated to 2g/ml of salviae miltiorrhizae crude ketone, 4.5BV of the salviae miltiorrhizae crude ketone is loaded into a column by an X-5 resin wet method at the flow rate of 2-3ml/min, after adsorption for 2-3h, distilled water of 3BV and 70-90% ethanol of 8BV are sequentially used for elution at the flow rate of 1-2ml/min, the effluent liquid is collected, the ethanol is recovered at reduced pressure, the concentrate is dried to constant weight, and the salviae miltiorrhizae is obtained.
Preferably, the preparation method of the nutritious health-care noodles for conditioning sub-health comprises the following steps:
1) cleaning fresh purple sweet potatoes with clear water, cutting into small pieces, putting into a steamer for cooking, taking out, cooling to room temperature, and mashing into mashed purple sweet potatoes;
2) cleaning fructus Rosae Normalis and fructus Pruni Pseudocerasi with clear water, juicing in a juicer, and filtering to obtain fructus Rosae Normalis juice and fructus Rosae Normalis pulp;
3) sieving fructus Rosae Normalis pulp with 40-80 mesh sieve to obtain fructus Rosae Normalis filtrate, and removing filter residue;
4) adding purified water at 50-60 ℃ into moringa oleifera leaves and purified water at a mass ratio of 1: 4-1: 6, leaching for 20min, collecting an extracting solution, leaching the residual leaf residues with the purified water at 50-60 ℃ for 1-2 times at a ratio of 1: 2, 15min each time, and collecting the extracting solution;
5) dissolving carrageenan in water, adding 0.5-1% of salt and cherry juice, and mixing to obtain a mixed solution;
6) mixing semen Nelumbinis powder, Bulbus Lilii powder, Spirulina powder and wheat flour, sieving, adding semen Platycladi oil-cyclodextrin clathrate, tanshinone and ligustrazine, and standing for 10-20 min;
7) treating moringa oleifera to obtain an extracting solution;
8) mixing mashed purple sweet potato, carrageenan, a mixed solution of salt and cherry juice and roxburgh rose filtrate, and standing for 15-20 minutes;
9) pouring the nutrient juice into the mixed powder, fully stirring and standing for 30 minutes;
10) kneading to prepare dough;
11) cutting and baking to obtain noodles.
Preferably, the moringa oleifera extract is filtered by a filter screen of 80-100 meshes, and then is centrifuged at 6000r/min for 8-10min to obtain a supernatant, and the supernatant is subjected to high-efficiency vacuum freezing concentration after being heated, evaporated and concentrated until the mass of the extract is 2 times that of the added moringa oleifera leaves, so as to obtain the moringa oleifera leaf concentrated extract.
Preferably, after the nutrient juice is poured into the mixed powder, mixing the nutrient juice with 60 parts of the mixed powder, 16 parts of the moringa oleifera leaf concentrated extract, 3-5 parts of eggs, 1 part of edible salt and 0.15 part of edible alkali according to the proportion, kneading dough with soft water with the pH value of 6.5-8.0 and the hardness of lower than 8 ℃, wherein the temperature of kneading dough with the soft water is 25-30 ℃ and the time is 15-20 minutes.
Preferably, the dough needs to be cooked by adopting a low-speed stirring method after dough kneading, the dough cooking time is 30 minutes, and the temperature is 23-28 ℃; pressing into slices with a tablet press, and longitudinally cutting into slices with width of 0.5-1.5mm and thickness of 0.5-1.5mm by a slitting mechanism.
Preferably, the dough sheet is dried in a low-temperature drying room after being cut into strips, the moisture content of the dried product is 8-12%, and then the product is packaged.
(III) advantageous effects
Compared with the prior art, the invention provides the nutritious health-care noodles for conditioning sub-health and the preparation method thereof, and the nutritious health-care noodles have the following beneficial effects:
1. according to the nutritious health-care noodles for conditioning sub-health and the preparation method thereof, a lot of proteins, vitamins, amino acids and mineral elements can be supplemented for a human body by adding the moringa oleifera components, each hundred grams of the moringa oleifera contains twice as much proteins as milk, the contents of vitamin C and vitamin A are seven times as much as fresh orange and four times as much as carrot respectively, the contents of calcium, iron and potassium contained in the moringa oleifera are higher than those of common food, and the nutritious health-care noodles are good food for the normal intake of nutrients required by the human body and conditioning of the nutrition and health of the human body.
2. The nutrition health-care noodles for conditioning sub-health and the preparation method thereof are characterized in that the nutrition ingredients of the nutrition noodles are increased while the taste of the nutrition noodles is improved by adding the roxburgh rose, the nutrition noodles are rich in fleshy and sour-sweet taste, fruits are rich in sugar, vitamins, carotene, organic acid, more than 20 amino acids, more than 10 trace elements beneficial to human bodies and superoxide dismutase, which are all health nutrition required by human bodies, and the nutrition noodles are added with the cedar seed oil-cyclodextrin inclusion compound, the tanshinone and the ligustrazine, and the ingredients have the effects of nourishing blood, soothing the nerves, promoting blood circulation, removing blood stasis and relieving dizziness, and can also inhibit nervous excitation, thereby promoting sleep.
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:
the nutritional health-care noodles for conditioning sub-health comprise the following raw materials in parts by weight: 10 parts of moringa oleifera, 15 parts of purple sweet potatoes, 3 parts of eggs, 0.5 part of dietary alkali, 4 parts of lily powder, 10 parts of cherries, 1 part of lotus seed powder, 1 part of ligustrazine, 2 parts of spirulina powder, 5 parts of rosa roxburghii tratt, 1 part of tanshinone, 0.7 part of platycladi seed oil-cyclodextrin inclusion compound, 1 part of carrageenan, 1 part of salt and 80 parts of wheat flour.
Preferably, the semen boitae medicinal material is dried in a drying oven at 40 ℃ for 8 hours, then is crushed and sieved by a 15-mesh sieve to obtain semen boitae powder, and the semen boitae powder is put in a supercritical extraction kettle at the extraction pressure of 20MPa, the extraction temperature of 40 ℃ and CO2Extracting at flow rate of 18L/h for 100min, separating at 40 deg.C under 4MPa in separation kettle I and 3MPa at 30 deg.C in separation kettle II to obtain semen Platycladi oil, adding 10g beta-cyclodextrin, 100g water and 30 deg.CDissolving under heating, cooling to 55 deg.C, adding dropwise 1g semen Platycladi oil, placing in 55 deg.C heating magnetic stirrer, stirring at 170r/min for 25min, placing in 1 deg.C refrigerator for 24h, vacuum filtering to obtain white crystal, washing with 25ml anhydrous ethanol, drying in 50 deg.C oven for 5h, and pulverizing to obtain semen Platycladi oil-cyclodextrin clathrate.
Preferably, crushing the salvia miltiorrhiza medicinal material, sieving with a 30-mesh sieve, adding 70% ethanol according to the material-to-liquid ratio of 1:7, heating and refluxing for 1 time, each time for 0.5h, combining extracting solutions, filtering, taking filtrate, recovering ethanol under reduced pressure, concentrating to 2g/ml crude salvia miltiorrhiza ketone, taking 4.5BV of crude salvia miltiorrhiza ketone, loading the crude salvia miltiorrhiza ketone into a column by an X-5 resin wet method at the flow rate of 2ml/min, adsorbing for 2h, sequentially eluting with 3BV of distilled water and 8BV of 70% ethanol at the flow rate of 1ml/min, collecting an effluent, recovering ethanol under reduced pressure, concentrating and drying to constant weight to obtain the tanshinone.
The preparation method of the nutritional health-care noodles for conditioning sub-health comprises the following steps:
1) cleaning fresh purple sweet potatoes with clear water, cutting into small pieces, putting into a steamer for cooking, taking out, cooling to room temperature, and mashing into mashed purple sweet potatoes;
2) cleaning fructus Rosae Normalis and fructus Pruni Pseudocerasi with clear water, juicing in a juicer, and filtering to obtain fructus Rosae Normalis juice and fructus Rosae Normalis pulp;
3) sieving the fructus Rosae Normalis pulp with 40 mesh sieve to obtain fructus Rosae Normalis filtrate, and removing the residue;
4) adding purified water at 50 ℃ into moringa oleifera leaves and the purified water according to the mass ratio of 1: 4-1: 6, leaching for 20min, collecting an extracting solution, leaching the residual leaf residues with the purified water at 50 ℃ for 1 time, 15min each time, and collecting the extracting solution;
5) dissolving Carrageenan in water, adding 0.5% salt and cherry juice, and mixing to obtain a mixture;
6) mixing semen Nelumbinis powder, Bulbus Lilii powder, Spirulina powder and wheat flour, sieving, adding semen Platycladi oil-cyclodextrin clathrate, tanshinone and ligustrazine, and standing for 10 min;
7) treating moringa oleifera to obtain an extracting solution;
8) mixing mashed purple sweet potato, carrageenan, a mixed solution of salt and cherry juice and roxburgh rose filtrate, and standing for 15 minutes;
9) pouring the nutrient juice into the mixed powder, fully stirring and standing for 30 minutes;
10) kneading to prepare dough;
11) cutting and baking to obtain noodles.
Preferably, the moringa oleifera extract is filtered by a 80-mesh filter screen, and then is centrifuged at 6000r/min for 8min to obtain a supernatant, the supernatant is subjected to high-efficiency vacuum freezing concentration after being heated, evaporated and concentrated, and the extract is concentrated to 2 times of the mass of the added moringa oleifera leaves to obtain the moringa oleifera leaf concentrated extract.
Preferably, after the nutrient juice is poured into the mixed powder, mixing the nutrient juice and the mixed powder according to the proportion of 60 parts of the mixed powder, 16 parts of the moringa oleifera leaf concentrated extract, 3 parts of eggs, 1 part of edible salt and 0.15 part of edible alkali, kneading dough with soft water with the pH value of 6.5 and the hardness of lower than 8 ℃, wherein the temperature of kneading dough with the soft water is 25 ℃, and the time is 15 minutes.
Preferably, the dough needs to be cooked by adopting a low-speed stirring method after dough kneading, the dough cooking time is 30 minutes, and the temperature is 23 ℃; and pressing into slices by a tablet press, and longitudinally cutting the dough sheets into slices with the width of 0.5mm and the thickness of 0.5mm by a slitting mechanism.
Preferably, the dough sheet is dried in a low-temperature drying room after being cut into strips, the moisture content of the dried product is 8%, and then the product is packaged.
Example two:
the nutritional health-care noodles for conditioning sub-health comprise the following raw materials in parts by weight: 15 parts of moringa oleifera, 17.5 parts of purple sweet potatoes, 4 parts of eggs, 0.75 part of dietary alkali, 5 parts of lily powder, 12.5 parts of cherries, 1.5 parts of lotus seed powder, 1.25 parts of ligustrazine, 5 parts of spirulina powder, 7.5 parts of rosa roxburghii, 1.25 parts of tanshinone, 1.1 parts of a cedar seed kernel oil-cyclodextrin inclusion compound, 1.25 parts of carrageenan, 1.25 parts of salt and 90 parts of wheat flour.
Preferably, the semen boitae medicinal material is dried in a drying oven at 45 ℃ for 9 hours, then is crushed and sieved by a 17.5-mesh sieve to obtain semen boitae powder, and the semen boitae powder is put in a supercritical extraction kettle at the extraction pressure of 22.5MPa, the extraction temperature of 45 ℃ and CO2Extracting at 19L/h for 110min, and separating under 5MPa in separating kettle ISeparating at 47.5 deg.C and 32.5 deg.C under 4MPa to obtain semen Platycladi oil, dissolving 10g of beta-cyclodextrin in 110g of water under heating, cooling to 57.5 deg.C, adding 1g of semen Platycladi oil dropwise, placing in a 57.5 deg.C heating magnetic stirrer, stirring at 185r/min for 27.5min, refrigerating in a 2.5 deg.C refrigerator for 24 hr, filtering to obtain white crystal, washing with 27.5ml of anhydrous ethanol, drying in a 55 deg.C oven for 5 hr, and pulverizing to obtain semen Platycladi oil-cyclodextrin clathrate.
Preferably, crushing the salvia miltiorrhiza medicinal material, sieving with a 35-mesh sieve, adding 80% ethanol according to the material-to-liquid ratio of 1:7, heating and refluxing for 2 times, 1 hour each time, combining extracting solutions, filtering, recovering ethanol from filtrate under reduced pressure, concentrating to 2g/ml crude salvia miltiorrhiza ketone, loading 4.5BV of crude salvia miltiorrhiza ketone into a column by an X-5 resin wet method at the flow rate of 2.5ml/min, adsorbing for 2.5 hours, eluting with 3BV of distilled water and 8BV of 80% ethanol at the flow rate of 1.5ml/min, collecting effluent, recovering ethanol under reduced pressure, concentrating and drying to constant weight to obtain the tanshinone.
The preparation method of the nutritional health-care noodles for conditioning sub-health comprises the following steps:
1) cleaning fresh purple sweet potatoes with clear water, cutting into small pieces, putting into a steamer for cooking, taking out, cooling to room temperature, and mashing into mashed purple sweet potatoes;
2) cleaning fructus Rosae Normalis and fructus Pruni Pseudocerasi with clear water, juicing in a juicer, and filtering to obtain fructus Rosae Normalis juice and fructus Rosae Normalis pulp;
3) sieving the fructus Rosae Normalis pulp with 60 mesh sieve to obtain fructus Rosae Normalis filtrate, and removing the residue;
4) adding purified water at 55 ℃ into moringa oleifera leaves and purified water in a mass ratio of 1: 4-1: 6, leaching for 20min, collecting an extracting solution, leaching the residual leaf residues with purified water at 55 ℃ for 1 time and 15min each time according to a ratio of 1: 2, and collecting the extracting solution;
5) dissolving Carrageenan in water, adding 0.75% salt and cherry juice, and mixing to obtain a mixture;
6) mixing semen Nelumbinis powder, Bulbus Lilii powder, Spirulina powder and wheat flour, sieving, adding semen Platycladi oil-cyclodextrin clathrate, tanshinone and ligustrazine, and standing for 15 min;
7) treating moringa oleifera to obtain an extracting solution;
8) mixing mashed purple sweet potato, carrageenan, a mixed solution of salt and cherry juice and roxburgh rose filtrate, and standing for 17.5 minutes;
9) pouring the nutrient juice into the mixed powder, fully stirring and standing for 30 minutes;
10) kneading to prepare dough;
11) cutting and baking to obtain noodles.
Preferably, the moringa oleifera extract is filtered by a 90-mesh filter screen, and then is centrifuged at 6000r/min for 9min to obtain a supernatant, the supernatant is subjected to high-efficiency vacuum freezing concentration after being heated, evaporated and concentrated, and the extract is concentrated to 2 times of the mass of the added moringa oleifera leaves to obtain the moringa oleifera leaf concentrated extract.
Preferably, after the nutrient juice is poured into the mixed powder, mixing the nutrient juice and the mixed powder according to the proportion of 60 parts of the mixed powder, 16 parts of the moringa oleifera leaf concentrated extract, 4 parts of eggs, 1 part of edible salt and 0.15 part of edible alkali, kneading dough with soft water with the pH value of 7.25 and the hardness of lower than 8 ℃, wherein the temperature of kneading dough with the soft water is 27.5 ℃, and the time is 17.5 minutes.
Preferably, the dough needs to be cooked by adopting a low-speed stirring method after dough kneading, the dough cooking time is 30 minutes, and the temperature is 25.5 ℃; and pressing into slices by a tablet press, and longitudinally cutting the dough sheets into slices with the width of 1mm and the thickness of 1mm by a slitting mechanism.
Preferably, the dough sheet is dried in a low-temperature drying room after being cut into strips, the moisture content of the dried product is 10%, and then the product is packaged.
Example three:
the nutritional health-care noodles for conditioning sub-health comprise the following raw materials in parts by weight: 20 parts of moringa oleifera, 20 parts of purple sweet potatoes, 5 parts of eggs, 1 part of dietary alkali, 6 parts of lily powder, 15 parts of cherries, 2 parts of lotus seed powder, 1.5 parts of ligustrazine, 8 parts of spirulina powder, 10 parts of rosa roxburghii tratt, 1.5 parts of tanshinone, 1.5 parts of platycladi seed oil-cyclodextrin inclusion compound, 1.5 parts of carrageenan, 1.5 parts of salt and 100 parts of wheat flour.
Preferably, the semen boitae medicinal material is dried in a drying oven at 50 ℃ for 10 hours, then is crushed and sieved by a 20-mesh sieve to obtain semen boitae powder, and the semen boitae powder is put into supercritical extractionTaking the mixture in a kettle, extracting at 50 ℃ and CO under the extraction pressure of 25MPa2Extracting for 120min under the condition that the flow is 20L/h, then separating under the conditions that the pressure of a separation kettle I is 6MPa, the temperature is 45 ℃, the pressure of a separation kettle II is 5MPa and the temperature is 35 ℃ to obtain cedar seed oil, adding 10g of beta-cyclodextrin into 120g of water, heating for dissolving, cooling to 60 ℃, dripping 1g of cedar seed oil, placing in a 60 ℃ heating magnetic stirrer, stirring for 30min at the stirring speed of 200r/min, then placing in a 4 ℃ refrigerator for cooling for 24h, carrying out suction filtration to obtain white crystals, washing with 30ml of absolute ethyl alcohol, then placing in a 60 ℃ oven for drying for 5h, and crushing to obtain the cedar seed oil-cyclodextrin inclusion compound.
Preferably, crushing the salvia miltiorrhiza medicinal material, sieving with a 40-mesh sieve, adding 90% ethanol according to the material-to-liquid ratio of 1:7, heating and refluxing for 3 times, each time for 1.5h, combining extracting solutions, filtering, taking filtrate, recovering ethanol under reduced pressure, concentrating to 2g/ml crude salvia miltiorrhiza ketone, taking 4.5BV of crude salvia miltiorrhiza ketone, loading the crude salvia miltiorrhiza ketone into a column by an X-5 resin wet method at the flow rate of 3ml/min, adsorbing for 3h, sequentially eluting with 3BV of distilled water and 8BV of 90% ethanol at the flow rate of 2ml/min, collecting an effluent, recovering ethanol under reduced pressure, concentrating and drying to constant weight to obtain the tanshinone.
The preparation method of the nutritional health-care noodles for conditioning sub-health comprises the following steps:
1) cleaning fresh purple sweet potatoes with clear water, cutting into small pieces, putting into a steamer for cooking, taking out, cooling to room temperature, and mashing into mashed purple sweet potatoes;
2) cleaning fructus Rosae Normalis and fructus Pruni Pseudocerasi with clear water, juicing in a juicer, and filtering to obtain fructus Rosae Normalis juice and fructus Rosae Normalis pulp;
3) sieving the fructus Rosae Normalis pulp with 80 mesh sieve to obtain fructus Rosae Normalis filtrate, and removing the residue;
4) adding purified water at 60 ℃ into moringa oleifera leaves and purified water in a mass ratio of 1: 4-1: 6, leaching for 20min, collecting an extracting solution, leaching the residual leaf residues with the purified water at 60 ℃ for 2 times according to a ratio of 1: 2, 15min each time, and collecting the extracting solution;
5) dissolving carrageenan in water, adding 1 part of salt and cherry juice, and mixing to obtain a mixed solution;
6) mixing semen Nelumbinis powder, Bulbus Lilii powder, Spirulina powder and wheat flour, sieving, adding semen Platycladi oil-cyclodextrin clathrate, tanshinone and ligustrazine, and standing for 20 min;
7) treating moringa oleifera to obtain an extracting solution;
8) mixing mashed purple sweet potato, carrageenan, a mixed solution of salt and cherry juice and roxburgh rose filtrate, and standing for 20 minutes;
9) pouring the nutrient juice into the mixed powder, fully stirring and standing for 30 minutes;
10) kneading to prepare dough;
11) cutting and baking to obtain noodles.
Preferably, the moringa oleifera extract is filtered by a 100-mesh filter screen, and then is centrifuged at 6000r/min for 10min to obtain a supernatant, the supernatant is subjected to high-efficiency vacuum freezing concentration after being heated, evaporated and concentrated, and the extract is concentrated to 2 times of the mass of the added moringa oleifera leaves to obtain the moringa oleifera leaf concentrated extract.
Preferably, after the nutrient juice is poured into the mixed powder, mixing the nutrient juice and the mixed powder according to the proportion of 60 parts of the mixed powder, 16 parts of the moringa oleifera leaf concentrated extract, 5 parts of eggs, 1 part of edible salt and 0.15 part of edible alkali, kneading dough with soft water with the pH value of 8.0 and the hardness of lower than 8 ℃, wherein the temperature of the soft water for kneading dough is 30 ℃, and the time is 20 minutes.
Preferably, the dough needs to be cooked by adopting a low-speed stirring method after dough kneading, the dough cooking time is 30 minutes, and the temperature is 28 ℃; and pressing into slices by a tablet press, and longitudinally cutting the dough sheets into slices with the width of 1.5mm and the thickness of 1.5mm by a slitting mechanism.
Preferably, the dough sheet is dried in a low-temperature drying room after being cut into strips, the moisture content of the dried finished product is 12%, and then the finished product is packaged.
The invention has the beneficial effects that: the nutritious health noodles for conditioning sub-health and the preparation method thereof, a large amount of protein, vitamin, amino acid and mineral elements can be supplemented for human body by adding the moringa oleifera component, each hundred grams of the moringa oleifera contains a large amount of protein which is about twice of milk, the content of vitamin C and the content of vitamin A are seven times of fresh orange and four times of carrot respectively, the content of calcium, iron and potassium contained in the moringa oleifera is higher than that of common food, the nutritious health noodles are good food for normal intake of the human body and conditioning of the human body, the nutritious components of the nutritious noodles are increased while the taste of the nutritious noodles is improved by adding the rosa roxburghii, the rosa roxburghii has fleshy and thick meat, sour and sweet taste, fruits are rich in sugar, vitamin, carotene, organic acid and more than 20 amino acids, more than 10 trace elements beneficial to the human body and superoxide dismutase, the health noodles are all healthy and nutritional needed by human bodies, and the arborvitae seed oil-cyclodextrin inclusion compound, the tanshinone and the ligustrazine are added into the nutritional noodles, so that the components have the effects of nourishing blood, soothing nerves, promoting blood circulation, removing blood stasis and relieving dizziness, and also can inhibit nerve excitation, thereby promoting sleep.
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 nutritional health-care noodles for conditioning sub-health are characterized by comprising the following raw materials in parts by weight: 10-20 parts of moringa oleifera, 15-20 parts of purple sweet potatoes, 3-5 parts of eggs, 0.5-1 part of dietary alkali, 4-6 parts of lily powder, 10-15 parts of cherries, 1-2 parts of lotus seed powder, 1-1.5 parts of ligustrazine, 2-8 parts of spirulina powder, 5-10 parts of rosa roxburghii, 1-1.5 parts of tanshinone, 0.7-1.5 parts of a cedar seed oil-cyclodextrin inclusion compound, 1-1.5 parts of carrageenan, 1-1.5 parts of salt and 80-100 parts of wheat flour.
2. The sub-health conditioning nutritious health noodles according to claim 1, wherein the method for preparing the cedar seed oil-cyclodextrin inclusion compound is: drying semen Platycladi in 40-50 deg.C drying oven for 8-10 hr, pulverizing, sieving with 15-20 mesh sieve to obtain semen Platycladi powder, placing semen Platycladi powder in supercritical extraction kettle under extraction pressure of 20-25MPa and extraction temperature of 40-50 deg.C and CO2A flow rate ofExtracting for 100-90L/h for 120min, separating under the conditions that the pressure of a separation kettle I is 4-6MPa, the temperature is 40-45 ℃, the pressure of a separation kettle II is 3-5MPa and the temperature is 30-35 ℃ to obtain cedar seed oil, adding 100-120g of water into 10g of beta-cyclodextrin, heating to dissolve, when cooling to 55-60 ℃, dripping 1g of cedar seed oil, placing in a heating magnetic stirrer at 55-60 ℃, stirring at the stirring speed of 170-200r/min for 25-30min, then placing in a refrigerator at 1-4 ℃ for refrigeration for 24h, performing suction filtration to obtain white crystals, washing with 25-30ml of absolute ethyl alcohol, then placing in an oven at 50-60 ℃ for drying for 5h, and crushing to obtain the cedar seed oil-cyclodextrin inclusion compound.
3. The nutritional health noodles for conditioning sub-health as claimed in claim 1, wherein the tanshinone is prepared by the following steps: pulverizing Saviae Miltiorrhizae radix, sieving with 30-40 mesh sieve, adding 70-90% ethanol at a material-to-liquid ratio of 1:7, heating and reflux-extracting for 1-3 times, each for 0.5-1.5 hr, mixing extractive solutions, filtering, recovering ethanol from the filtrate under reduced pressure, concentrating to 2g/ml crude tanshinone, loading crude tanshinone 4.5BV into column at flow rate of 2-3ml/min by X-5 resin wet method, adsorbing for 2-3 hr, eluting with 3BV distilled water and 8BV 70-90% ethanol at flow rate of 1-2ml/min, collecting eluate, recovering ethanol under reduced pressure, concentrating, and drying to constant weight to obtain tanshinone.
4. The method for preparing nutritious health noodles for regulating sub-health according to claim 1, comprising the steps of:
1) cleaning fresh purple sweet potatoes with clear water, cutting into small pieces, putting into a steamer for cooking, taking out, cooling to room temperature, and mashing into mashed purple sweet potatoes;
2) cleaning fructus Rosae Normalis and fructus Pruni Pseudocerasi with clear water, juicing in a juicer, and filtering to obtain fructus Rosae Normalis juice and fructus Rosae Normalis pulp;
3) sieving fructus Rosae Normalis pulp with 40-80 mesh sieve to obtain fructus Rosae Normalis filtrate, and removing filter residue;
4) adding purified water at 50-60 ℃ into moringa oleifera leaves and purified water at a mass ratio of 1: 4-1: 6, leaching for 20min, collecting an extracting solution, leaching the residual leaf residues with the purified water at 50-60 ℃ for 1-2 times at a ratio of 1: 2, 15min each time, and collecting the extracting solution;
5) dissolving carrageenan in water, adding 0.5-1% of salt and cherry juice, and mixing to obtain a mixed solution;
6) mixing semen Nelumbinis powder, Bulbus Lilii powder, Spirulina powder and wheat flour, sieving, adding semen Platycladi oil-cyclodextrin clathrate, tanshinone and ligustrazine, and standing for 10-20 min;
7) treating moringa oleifera to obtain an extracting solution;
8) mixing mashed purple sweet potato, carrageenan, a mixed solution of salt and cherry juice and roxburgh rose filtrate, and standing for 15-20 minutes;
9) pouring the nutrient juice into the mixed powder, fully stirring and standing for 30 minutes;
10) kneading to prepare dough;
11) cutting and baking to obtain noodles.
5. The preparation method of sub-health conditioning nutritional health noodles as claimed in claim 4, wherein the moringa oleifera extract is filtered by a 80-100 mesh filter screen, and then centrifuged at 6000r/min for 8-10min to obtain a supernatant, and the supernatant is subjected to high-efficiency vacuum freeze concentration after being heated, evaporated and concentrated to obtain a moringa oleifera leaf concentrated extract, wherein the content of the moringa oleifera leaf concentrated extract is 2 times of the content of the added moringa oleifera leaves.
6. The preparation method of nutritious health noodles for conditioning sub-health as claimed in claim 4, wherein the nutritious juice is poured into the mixed powder and then mixed according to the mixture ratio of 60 parts of mixed powder, 16 parts of concentrated extract of moringa oleifera leaves, 3-5 parts of eggs, 1 part of edible salt and 0.15 part of dietary alkali, soft water with pH value of 6.5-8.0 and hardness lower than 8 ℃ is used for kneading dough, the temperature of the soft water for kneading dough is 25-30 ℃ and the time is 15-20 minutes.
7. The method for preparing nutritious health noodles for regulating sub-health as claimed in claim 4, wherein the noodles are cooked by low speed stirring after the dough kneading, the dough cooking time is 30 minutes, the temperature is 23-28 ℃; pressing into slices with a tablet press, and longitudinally cutting into slices with width of 0.5-1.5mm and thickness of 0.5-1.5mm by a slitting mechanism.
8. The method for preparing nutritious health noodles for conditioning sub-health according to claim 4, wherein the dough sheet is cut into strips, dried in a low temperature drying room, and the moisture content of the dried product is 8-12%, and then packaged.
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| US20060222682A1 (en) * | 2005-03-18 | 2006-10-05 | Andrews David A | Nutraceutical Moringa composition |
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| CN108669440A (en) * | 2018-03-26 | 2018-10-19 | 广东日可威富硒食品有限公司 | A kind of alimentary paste of conditioning subhealthy state and preparation method thereof |
| CN108850827A (en) * | 2018-06-29 | 2018-11-23 | 广州聚澜健康产业研究院有限公司 | A kind of alimentary paste of conditioning subhealthy state and preparation method thereof |
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2020
- 2020-09-07 CN CN202010926376.0A patent/CN114145421A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20060222682A1 (en) * | 2005-03-18 | 2006-10-05 | Andrews David A | Nutraceutical Moringa composition |
| CN105146329A (en) * | 2015-09-21 | 2015-12-16 | 李佳忠 | Horseradish tree nutritive noodles and preparation method thereof |
| CN106690041A (en) * | 2016-11-27 | 2017-05-24 | 蒙佳 | Roxburgh rose noodles and making method thereof |
| CN108669440A (en) * | 2018-03-26 | 2018-10-19 | 广东日可威富硒食品有限公司 | A kind of alimentary paste of conditioning subhealthy state and preparation method thereof |
| CN108850827A (en) * | 2018-06-29 | 2018-11-23 | 广州聚澜健康产业研究院有限公司 | A kind of alimentary paste of conditioning subhealthy state and preparation method thereof |
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