CN117941800A - Glossy ganoderma fine dried noodles with uniform color and high nutrition and preparation method thereof - Google Patents
Glossy ganoderma fine dried noodles with uniform color and high nutrition and preparation method thereof Download PDFInfo
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Abstract
The invention discloses glossy ganoderma fine dried noodles with uniform color and high nutrition and a preparation method thereof, wherein the glossy ganoderma fine dried noodles comprise the following components in percentage by weight: base material: flour, egg, water, olive oil and ganoderma lucidum extract; auxiliary materials: whole wheat flour, spinach powder, flaxseed, mushroom powder, crushed red date, sesame, ginger powder, chilli powder, purple potato powder and lotus root powder; additive: salt, edible alkali, food acid, thickener, antioxidant, preservative, modifier, emulsifier, enhancer and natural pigment. The invention adds various beneficial natural food materials, such as flaxseed, mushroom powder, red date powder, sesame and the like, which are rich in vitamins, minerals and healthy fat, can increase the nutritive value of the fine dried noodles, for example, the flaxseed is rich in Omega-3 fatty acid, is beneficial to cardiovascular and cerebrovascular health, the mushrooms provide vitamin D and selenium, and are beneficial to enhancing immunity, and the red date contains iron and vitamin C, so that the formula is beneficial to enriching blood, and the formula provides more comprehensive nutrition while having the taste.
Description
Technical Field
The invention relates to the field of food processing, in particular to ganoderma lucidum fine dried noodles with uniform color and high nutrition and a preparation method thereof.
Background
Ganoderma fine dried noodles are a flour food product with traditional herbal medicine ganoderma ingredients, ganoderma is a traditional Chinese herbal medicine, and is considered to have various health benefits, and ganoderma is integrated into fine dried noodles, so that nutrition and special flavor of herbal medicines can be given to flour food.
The traditional ganoderma lucidum fine dried noodles only pay attention to the efficacy of ganoderma lucidum, but lack of other beneficial components, the pure dependence on the efficacy of ganoderma lucidum can lead to unbalanced nutrition of the formula, ganoderma lucidum has bitter taste, the traditional formula does not sufficiently consider the improvement of taste, and the traditional ganoderma lucidum fine dried noodles are single in color and lack of attractive force.
Disclosure of Invention
The invention aims to provide ganoderma lucidum fine dried noodles with uniform color and high nutrition and a preparation method thereof, so as to solve the problems in the background technology.
In order to achieve the above purpose, the present invention provides the following technical solutions:
a glossy ganoderma fine dried noodles with uniform color and high nutrition comprises the following formula proportions:
Base material: flour 30%, egg 8%, water 12%, olive oil 3% and ganoderma extract 1%;
Auxiliary materials: 7% of whole wheat flour, 3% of spinach powder, 5% of flaxseed, 3% of mushroom powder, 5% of red date, 3% of sesame, jiang Fen% of Jiang Fen%, 0.5% of chilli powder, 8% of purple potato powder and 5% of lotus root powder;
Additive: 0.5 percent of salt, 0.3 percent of edible alkali, 0.2 percent of food acid, 0.5 percent of thickening agent, 0.2 percent of antioxidant, 0.1 percent of preservative, 0.3 percent of modifier, 0.3 percent of emulsifying agent, 0.2 percent of reinforcing agent and 0.2 percent of natural pigment.
Furthermore, the formula proportion of the ganoderma lucidum fine dried noodles with uniform color and high nutrition according to the antioxidation effect is as follows:
flour of 35 percent, egg of 8 percent, water of 12 percent, olive oil of 3 percent, lucid ganoderma extract of 1 percent, whole wheat flour of 5 percent, mushroom powder of 3 percent, red date of 6 percent, purple potato powder of 9 percent, lotus root powder of 5 percent, antioxidant of 0.3 percent and natural pigment of 0.2 percent.
Furthermore, the glossy ganoderma fine dried noodles with uniform color and high nutrition have the following formula proportion according to the cardiovascular and cerebrovascular health efficacy:
flour 30%, egg 8%, water 15%, olive oil 4%, ganoderma lucidum extract 2%, flaxseed 7%, spinach powder 4%, mushroom powder 3%, sesame 4%, jiang Fen% and natural pigment 0.2%.
Furthermore, the glossy ganoderma fine dried noodles with uniform color and high nutrition are prepared according to the following formula proportion of the immunity enhancing effect:
flour of 32 percent, egg of 7 percent, water of 14 percent, olive oil of 3 percent, lucid ganoderma extract of 1.5 percent, red date of 7 percent, mushroom powder of 5 percent, flaxseed of 5 percent, lotus root powder of 6 percent, antioxidant of 0.2 percent and reinforcing agent of 0.2 percent.
Further, the glossy ganoderma fine dried noodles with uniform color and high nutrition have the following formula ratio according to the blood replenishing and beautifying effects:
33% of flour, 9% of eggs, 10% of water, 2% of olive oil, 1% of lucid ganoderma extract, 8% of red date powder, 8% of purple potato powder, 7% of lotus root starch, jiang Fen% of natural pigment and 0.3% of natural pigment.
A preparation method of ganoderma lucidum fine dried noodles with uniform color and high nutrition comprises the following steps:
Step S1, raw material preparation: preparing flour and wholemeal flour according to the percentage in the formula, preparing egg, water and olive oil, ensuring that the egg, water and olive oil are at room temperature, and preparing ganoderma lucidum extract;
Step S2, additive preparation: preparing salt, edible alkali, food acid, thickener, antioxidant, antiseptic, modifier, emulsifier, enhancer and natural pigment;
Step S3, mixing materials: placing flour, wholemeal flour and lucid ganoderma extract into a container, fully and uniformly mixing, adding eggs, water and olive oil into the mixed flour, uniformly stirring until uniform dough is formed, gradually adding spinach powder, flaxseed, mushroom powder, red date powder, sesame, ginger powder, chilli powder, purple potato powder and lotus root powder, fully mixing after each addition, ensuring uniform distribution, gradually adding salt, dietary alkali, food acid, thickening agent, antioxidant, preservative, modifier, emulsifying agent, reinforcing agent and natural pigment, fully mixing after each addition, and ensuring that the additive is uniformly dispersed in the dough;
step S4, stirring and rolling: stirring the dough by using an industrial-grade stirrer until the dough becomes smooth and uniform, and rolling the dough into a required shape of fine dried noodles to ensure uniform thickness;
Step S5, cutting and baking: cutting dough into desired shape and length by using a noodle machine or cutter, placing the cut noodle in a ventilated region for drying or transferring to a baking chamber for baking to ensure that the noodle is completely dried;
Step S6, packaging and storing: packaging the baked dried noodles, ensuring that the packaging meets the sanitary standard, and storing in a dry and cool environment to avoid direct sunlight and humidity.
Further, in the step S1, the preparation of the raw material includes sequentially performing pretreatment processing on the powdery raw material and all auxiliary materials in the base material, removing impurities and foreign matters therein during the pretreatment processing, and removing metal particles and foreign matters which may exist using a magnetic separator.
Furthermore, during pretreatment processing of the auxiliary material, spinach, mushrooms, purple sweet potatoes, lotus roots and red dates are required to be cleaned, soil and impurities are removed, ginger is also required to be peeled and chopped, uniform distribution can be ensured when dough is added, and sesame is baked, so that aroma and taste of the sesame are enhanced.
Further, the specific extraction process of the ganoderma lucidum extract is as follows:
Raw material preparation: selecting high-quality dry ganoderma lucidum strain, ensuring that the germplasm meets the extraction requirements, cleaning and removing dust, and then airing;
grinding: grinding the dried ganoderma lucidum to increase the surface area, thereby facilitating the subsequent extraction;
Selection of a solvent: selecting a proper solvent, including ethanol, methanol or water, wherein the selected solvent can effectively extract target components and is harmless to human bodies;
Leaching: mixing the ground ganoderma lucidum with a selected solvent to form a mixture, and performing an extraction process at a certain temperature and for a certain time to ensure sufficient extraction;
and (3) filtering: filtering the extract to remove residues and insoluble substances to obtain clear extract;
concentrating: removing the solvent in the extract by using concentrating equipment to obtain concentrated Ganoderma extract;
separating: separating the extract to obtain specific active ingredients including polysaccharides and triterpenes;
And (3) drying: drying the liquid to obtain powder or solid Ganoderma extract.
Compared with the prior art, the invention has the beneficial effects that:
According to the invention, various beneficial natural food materials such as flaxseeds, mushroom powder, red date fragments and sesame and the like are added, and the components are rich in vitamins, minerals and healthy fat, so that the nutrition value of the fine dried noodles can be increased, for example, the flaxseeds are rich in Omega-3 fatty acid, the fine dried noodles are beneficial to cardiovascular and cerebrovascular health, the mushrooms provide vitamin D and selenium, the immunity is enhanced, the red date contains iron and vitamin C, the blood is enriched, and therefore, the formula provides more comprehensive nutrition while the taste is good;
The invention adds the components with medicinal characteristics such as ganoderma lucidum extract, ginger powder and the like, so that the dried noodles have stronger functionality, the ganoderma lucidum has various health care effects, including improving the immune system, resisting oxidation, resisting inflammation and the like, the ginger powder is helpful for digestion and providing a certain anti-inflammatory effect, and the addition of the components ensures that the dried noodles are not only delicious food, but also possibly bring about some health effects, so that the dried noodles are popular with consumers.
Drawings
FIG. 1 is a schematic flow chart of a preparation method of glossy ganoderma fine dried noodles with uniform color and high nutrition;
Fig. 2 is a schematic diagram of a process flow for extracting ganoderma lucidum extract from ganoderma lucidum fine dried noodles with uniform color and high nutrition.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
The invention provides a technical scheme that:
a glossy ganoderma fine dried noodles with uniform color and high nutrition comprises the following formula proportions:
Base material: flour 30%, egg 8%, water 12%, olive oil 3% and ganoderma extract 1%;
Auxiliary materials: 7% of whole wheat flour, 3% of spinach powder, 5% of flaxseed, 3% of mushroom powder, 5% of red date, 3% of sesame, jiang Fen% of Jiang Fen%, 0.5% of chilli powder, 8% of purple potato powder and 5% of lotus root powder;
Additive: 0.5 percent of salt, 0.3 percent of edible alkali, 0.2 percent of food acid, 0.5 percent of thickening agent, 0.2 percent of antioxidant, 0.1 percent of preservative, 0.3 percent of modifier, 0.3 percent of emulsifying agent, 0.2 percent of reinforcing agent and 0.2 percent of natural pigment.
In the embodiment, the formula ratio of the glossy ganoderma fine dried noodles with uniform color and high nutrition according to the antioxidation effect is as follows:
flour of 35 percent, egg of 8 percent, water of 12 percent, olive oil of 3 percent, lucid ganoderma extract of 1 percent, whole wheat flour of 5 percent, mushroom powder of 3 percent, red date of 6 percent, purple potato powder of 9 percent, lotus root powder of 5 percent, antioxidant of 0.3 percent and natural pigment of 0.2 percent.
In the embodiment, the formula ratio of the glossy ganoderma fine dried noodles with uniform color and high nutrition according to the cardiovascular and cerebrovascular health efficacy is as follows:
flour 30%, egg 8%, water 15%, olive oil 4%, ganoderma lucidum extract 2%, flaxseed 7%, spinach powder 4%, mushroom powder 3%, sesame 4%, jiang Fen% and natural pigment 0.2%.
In the embodiment, the formula ratio of the glossy ganoderma fine dried noodles with uniform color and high nutrition according to the immunity enhancing effect is as follows:
flour of 32 percent, egg of 7 percent, water of 14 percent, olive oil of 3 percent, lucid ganoderma extract of 1.5 percent, red date of 7 percent, mushroom powder of 5 percent, flaxseed of 5 percent, lotus root powder of 6 percent, antioxidant of 0.2 percent and reinforcing agent of 0.2 percent.
In the embodiment, the formula ratio of the ganoderma lucidum fine dried noodles with uniform color and high nutrition according to the blood replenishing and beautifying effects is as follows:
33% of flour, 9% of eggs, 10% of water, 2% of olive oil, 1% of lucid ganoderma extract, 8% of red date powder, 8% of purple potato powder, 7% of lotus root starch, jiang Fen% of natural pigment and 0.3% of natural pigment.
As shown in fig. 1, the preparation method of the ganoderma lucidum fine dried noodles with uniform color and high nutrition comprises the following steps:
Step S1, raw material preparation: preparing flour and wholemeal flour according to the percentage in the formula, preparing egg, water and olive oil, ensuring that the egg, water and olive oil are at room temperature, and preparing ganoderma lucidum extract;
Step S2, additive preparation: preparing salt, edible alkali, food acid, thickener, antioxidant, antiseptic, modifier, emulsifier, enhancer and natural pigment;
Step S3, mixing materials: placing flour, wholemeal flour and lucid ganoderma extract into a container, fully and uniformly mixing, adding eggs, water and olive oil into the mixed flour, uniformly stirring until uniform dough is formed, gradually adding spinach powder, flaxseed, mushroom powder, red date powder, sesame, ginger powder, chilli powder, purple potato powder and lotus root powder, fully mixing after each addition, ensuring uniform distribution, gradually adding salt, dietary alkali, food acid, thickening agent, antioxidant, preservative, modifier, emulsifying agent, reinforcing agent and natural pigment, fully mixing after each addition, and ensuring that the additive is uniformly dispersed in the dough;
step S4, stirring and rolling: stirring the dough by using an industrial-grade stirrer until the dough becomes smooth and uniform, and rolling the dough into a required shape of fine dried noodles to ensure uniform thickness;
Step S5, cutting and baking: cutting dough into desired shape and length by using a noodle machine or cutter, placing the cut noodle in a ventilated region for drying or transferring to a baking chamber for baking to ensure that the noodle is completely dried;
Step S6, packaging and storing: packaging the baked dried noodles, ensuring that the packaging meets the sanitary standard, and storing in a dry and cool environment to avoid direct sunlight and humidity.
In this embodiment, in step S1, raw material preparation includes sequentially subjecting a powdery raw material and all auxiliary materials in a base material to pretreatment processing, removing impurities and foreign substances therein at the time of the pretreatment processing, and removing metal particles and foreign substances that may be present using a magnetic separator.
In this embodiment, during the pretreatment processing of the auxiliary material, spinach, mushrooms, purple sweet potatoes, lotus roots and red dates are required to be cleaned, soil and impurities are removed, ginger is also required to be peeled and chopped, uniform distribution can be ensured when dough is added, and sesame is baked, so that aroma and taste of the sesame are enhanced.
As shown in fig. 2, in this embodiment, the specific extraction process of the ganoderma lucidum extract is as follows:
Raw material preparation: selecting high-quality dry ganoderma lucidum strain, ensuring that the germplasm meets the extraction requirements, cleaning and removing dust, and then airing;
grinding: grinding the dried ganoderma lucidum to increase the surface area, thereby facilitating the subsequent extraction;
Selection of a solvent: selecting a proper solvent, including ethanol, methanol or water, wherein the selected solvent can effectively extract target components and is harmless to human bodies;
Leaching: mixing the ground ganoderma lucidum with a selected solvent to form a mixture, and performing an extraction process at a certain temperature and for a certain time to ensure sufficient extraction;
and (3) filtering: filtering the extract to remove residues and insoluble substances to obtain clear extract;
concentrating: removing the solvent in the extract by using concentrating equipment to obtain concentrated Ganoderma extract;
separating: separating the extract to obtain specific active ingredients including polysaccharides and triterpenes;
And (3) drying: drying the liquid to obtain powder or solid Ganoderma extract.
It is noted that relational terms such as first and second, and the like are used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Moreover, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (9)
1. The glossy ganoderma fine dried noodles with uniform color and high nutrition are characterized by comprising the following components in proportion:
Base material: flour 30%, egg 8%, water 12%, olive oil 3% and ganoderma extract 1%;
Auxiliary materials: 7% of whole wheat flour, 3% of spinach powder, 5% of flaxseed, 3% of mushroom powder, 5% of red date, 3% of sesame, jiang Fen% of Jiang Fen%, 0.5% of chilli powder, 8% of purple potato powder and 5% of lotus root powder;
Additive: 0.5 percent of salt, 0.3 percent of edible alkali, 0.2 percent of food acid, 0.5 percent of thickening agent, 0.2 percent of antioxidant, 0.1 percent of preservative, 0.3 percent of modifier, 0.3 percent of emulsifying agent, 0.2 percent of reinforcing agent and 0.2 percent of natural pigment.
2. The glossy ganoderma fine dried noodles with uniform color and high nutrition according to claim 1, wherein: the formula ratio of the glossy ganoderma fine dried noodles with uniform color and high nutrition according to the antioxidation effect is as follows:
flour of 35 percent, egg of 8 percent, water of 12 percent, olive oil of 3 percent, lucid ganoderma extract of 1 percent, whole wheat flour of 5 percent, mushroom powder of 3 percent, red date of 6 percent, purple potato powder of 9 percent, lotus root powder of 5 percent, antioxidant of 0.3 percent and natural pigment of 0.2 percent.
3. The glossy ganoderma fine dried noodles with uniform color and high nutrition according to claim 1, wherein: the glossy ganoderma fine dried noodles with uniform color and high nutrition are prepared according to the formula ratio of the cardiovascular and cerebrovascular health efficacy as follows:
flour 30%, egg 8%, water 15%, olive oil 4%, ganoderma lucidum extract 2%, flaxseed 7%, spinach powder 4%, mushroom powder 3%, sesame 4%, jiang Fen% and natural pigment 0.2%.
4. The glossy ganoderma fine dried noodles with uniform color and high nutrition according to claim 1, wherein: the ganoderma lucidum fine dried noodles with uniform color and high nutrition are prepared from the following components in percentage by weight:
flour of 32 percent, egg of 7 percent, water of 14 percent, olive oil of 3 percent, lucid ganoderma extract of 1.5 percent, red date of 7 percent, mushroom powder of 5 percent, flaxseed of 5 percent, lotus root powder of 6 percent, antioxidant of 0.2 percent and reinforcing agent of 0.2 percent.
5. The glossy ganoderma fine dried noodles with uniform color and high nutrition according to claim 1, wherein: the ganoderma lucidum fine dried noodles with uniform color and high nutrition are prepared from the following components in proportion according to the blood replenishing and beautifying effects:
33% of flour, 9% of eggs, 10% of water, 2% of olive oil, 1% of lucid ganoderma extract, 8% of red date powder, 8% of purple potato powder, 7% of lotus root starch, jiang Fen% of natural pigment and 0.3% of natural pigment.
6. The method for preparing the glossy ganoderma fine dried noodles with uniform color and high nutrition according to claim 1, which is characterized in that: the method comprises the following steps:
Step S1, raw material preparation: preparing flour and wholemeal flour according to the percentage in the formula, preparing egg, water and olive oil, ensuring that the egg, water and olive oil are at room temperature, and preparing ganoderma lucidum extract;
Step S2, additive preparation: preparing salt, edible alkali, food acid, thickener, antioxidant, antiseptic, modifier, emulsifier, enhancer and natural pigment;
Step S3, mixing materials: placing flour, wholemeal flour and lucid ganoderma extract into a container, fully and uniformly mixing, adding eggs, water and olive oil into the mixed flour, uniformly stirring until uniform dough is formed, gradually adding spinach powder, flaxseed, mushroom powder, red date powder, sesame, ginger powder, chilli powder, purple potato powder and lotus root powder, fully mixing after each addition, ensuring uniform distribution, gradually adding salt, dietary alkali, food acid, thickening agent, antioxidant, preservative, modifier, emulsifying agent, reinforcing agent and natural pigment, fully mixing after each addition, and ensuring that the additive is uniformly dispersed in the dough;
step S4, stirring and rolling: stirring the dough by using an industrial-grade stirrer until the dough becomes smooth and uniform, and rolling the dough into a required shape of fine dried noodles to ensure uniform thickness;
Step S5, cutting and baking: cutting dough into desired shape and length by using a noodle machine or cutter, placing the cut noodle in a ventilated region for drying or transferring to a baking chamber for baking to ensure that the noodle is completely dried;
Step S6, packaging and storing: packaging the baked dried noodles, ensuring that the packaging meets the sanitary standard, and storing in a dry and cool environment to avoid direct sunlight and humidity.
7. The method for preparing the glossy ganoderma fine dried noodles with uniform color and high nutrition according to claim 6, which is characterized in that: in the step S1, the raw material preparation includes sequentially performing pretreatment processing on the powdery raw material and all auxiliary materials in the base material, removing impurities and foreign matters therein at the time of the pretreatment processing, and removing metal particles and foreign matters which may exist using a magnetic separator.
8. The method for preparing the glossy ganoderma fine dried noodles with uniform color and high nutrition according to claim 7, which is characterized in that: during pretreatment processing of the auxiliary material, spinach, mushrooms, purple sweet potatoes, lotus roots and red dates are required to be cleaned, soil and impurities are removed, ginger is required to be peeled and chopped, uniform distribution can be ensured when dough is added, and sesame is baked, so that aroma and taste of the sesame are enhanced.
9. The method for preparing the glossy ganoderma fine dried noodles with uniform color and high nutrition according to claim 1, which is characterized in that: the specific extraction process of the ganoderma lucidum extract comprises the following steps:
Raw material preparation: selecting high-quality dry ganoderma lucidum strain, ensuring that the germplasm meets the extraction requirements, cleaning and removing dust, and then airing;
grinding: grinding the dried ganoderma lucidum to increase the surface area, thereby facilitating the subsequent extraction;
Selection of a solvent: selecting a proper solvent, including ethanol, methanol or water, wherein the selected solvent can effectively extract target components and is harmless to human bodies;
Leaching: mixing the ground ganoderma lucidum with a selected solvent to form a mixture, and performing an extraction process at a certain temperature and for a certain time to ensure sufficient extraction;
and (3) filtering: filtering the extract to remove residues and insoluble substances to obtain clear extract;
concentrating: removing the solvent in the extract by using concentrating equipment to obtain concentrated Ganoderma extract;
separating: separating the extract to obtain specific active ingredients including polysaccharides and triterpenes;
And (3) drying: drying the liquid to obtain powder or solid Ganoderma extract.
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