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Health-care noodles and preparation method thereof

A health-care noodle and noodle technology, applied in food preparation, application, food science, etc., can solve problems such as low solubility of traditional Chinese medicine powder, obesity symptoms, hyperlipidemia and hypertension, and achieve easy acceptance and control of production energy consumption and cost Effect

Inactive Publication Date: 2012-04-11
NANTONG JIHE RICE CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] 1. Because the main raw material for noodle preparation is wheat, there is a large amount of starch in the raw material, and after starch enters the body, it will produce sugar substances after hydrolysis, so for consumers who especially like noodles, there will be The risk of absorbing too much sugar, which further leads to obesity symptoms, or the risk of high blood pressure and high blood pressure
[0007] 2. Although there are also records in the prior art that edible Chinese medicinal substances increase the health function of noodles, what is recorded in the prior art is that the traditional Chinese medicinal substances are formed into powder and then added to starch raw materials, and then further prepared to form noodles. Noodles tend to have a poorer texture due to the lower solubility of Chinese herbal powder substances

Method used

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  • Health-care noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Prepare the raw materials according to the following weight ratio, licorice: mistletoe: uncaria: myrrh: cattail: ginkgo leaf: corn silk: dogwood: gynostemma: rauwolfia = 5: 5: 15: 8: 3: 3: 2 : 5: 8: 8, each raw material is washed with water to remove impurities and dirt, and then dried with hot air at 75°C until the moisture content is below 3%, and then the raw materials are crushed to 20 meshes and mixed;

[0022] 2. Mix the mixed powder raw materials with water at a weight ratio of 1:35, then extract at 0.23mpa and 120°C for 25 minutes, and obtain the extract after filtering;

[0023] 3. In terms of volume ratio, mix according to the ratio of extract: water: green leafy vegetable juice = 1: 1: 2 to obtain the final noodle preparation water;

[0024] 4. According to conventional steps and raw materials, various noodles were prepared with the above-mentioned obtained noodle preparation water.

Embodiment 2

[0026] 1. Prepare the raw materials according to the following weight ratio, licorice: mistletoe: uncaria: myrrh: cattail: ginkgo leaf: corn silk: dogwood: gynostemma: rauwolfia = 6: 6: 17: 9: 4: 4: 3 : 7: 9: 9, each raw material is washed with water to remove impurities and dirt, and then dried with hot air at 78°C until the moisture content is below 3%, and then the raw materials are crushed to 25 meshes and mixed;

[0027] 2. Mix the mixed powder raw material with water at a weight ratio of 1:38, then extract at 0.24mpa, 123°C for 23 minutes, and obtain the extract after filtration;

[0028] 3. In terms of volume ratio, mix according to the ratio of extract: water: carrot juice = 1: 1.5: 3 to obtain the final noodle preparation water;

[0029] 4. According to conventional steps and raw materials, various noodles were prepared with the above-mentioned obtained noodle preparation water.

Embodiment 3

[0031] 1. Prepare the raw materials according to the following weight ratio, licorice: mistletoe: uncaria: myrrh: cattail: ginkgo leaf: corn silk: dogwood: gynostemma: rauwolfia = 8: 8: 20: 10: 5: 5: 4 : 8: 10: 10, each raw material is washed with water to remove impurities and dirt, and then dried with hot air at 80°C until the water content is below 3%, and then the raw materials are crushed to 30 meshes and mixed;

[0032] 2. Mix the mixed powder raw materials with water at a weight ratio of 1:40, then extract at 0.25mpa and 125°C for 20 minutes, and obtain the extract after filtering;

[0033] 3. In terms of volume ratio, mix according to the ratio of extract: water: tomato juice = 1: 2: 4 to obtain the final noodle preparation water;

[0034] 4. According to conventional steps and raw materials, various noodles were prepared with the above-mentioned obtained noodle preparation water.

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Abstract

The invention relates to a method for preparing health-care noodles. The method comprises the following steps of: preparing the following traditional Chinese medicinal raw materials in part by weight: 5 to 8 parts of liquorice, 5 to 8 parts of coloed mistletoe herb, 15 to 20 parts of uncaria rhynchophylla, 8 to 10 parts of myrrh, 3 to 5 parts of cattail pollen, 3 to 5 parts of ginkgo leaf, 2 to 4parts of corn stigma, 5 to 8 parts of dogwood, 8 to 10 parts of fiveleaf gynostemma herb and 8 to 10 parts of devilpepper root; lixiviating the raw materials under a certain condition; mixing leaching liquor, water and vegetable juice according to a certain ratio to obtain the final water for preparing the noodles; and further preparing various noodles. The invention also relates to the noodles prepared by the method.

Description

field of invention [0001] The invention relates to the field of noodles and the preparation thereof, in particular to the field of noodles with certain health care functions and the preparation thereof. Background technique [0002] Noodles are a very ancient food, which originated in China and has a long history. It has been recorded in the Eastern Han Dynasty of China, and it has been more than 1,900 years. The earliest physical noodles were discovered by scientists from the Institute of Geology and Geophysics, Chinese Academy of Sciences. On October 14, 2005, when they were conducting geological surveys in the upper reaches of the Yellow River, Lajia Village, Minhe County, Qinghai Province, they found a floodplain deposit underground At 3 meters, an inverted bowl was found. The bowls contain yellow noodles, the longest of which is 50 cm. By analyzing the composition of the substance, the researchers found that this bowl of noodles has a history of about 4,000 years, wh...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/16A23L1/30A23L7/109
Inventor 刘鹏
Owner NANTONG JIHE RICE CO LTD
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