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Oyster mushroom noodle and preparation method thereof

A technology for oyster mushrooms and noodles, applied in food preparation, dough processing, baking and other directions, can solve the problems of weak resistance to pressure, bending force and tensile force, unable to achieve ideal results, and difficult to absorb nutrients. Achieve the effect of enhancing human resistance, reducing serum cholesterol, and not easy to break off

Inactive Publication Date: 2014-05-14
凤台县永丰面业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Now people are pursuing the taste and nutritional value of food, so there are also noodles with other substances added therein to enhance the nutritional content. Unable to achieve the ideal effect, the resistance to compression, bending and tensile strength is not strong, it is easy to break the head during processing, and it is not resistant to immersion

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of oyster mushroom noodles, it is made up of the raw material of following parts by weight (kg):

[0016] Pleurotus 25, flour 65, lotus seed heart 2, citrus aurantium 0.8, sealwort 1.5, cinnamon 1.2, angelica 2, Eucommia 1.6, cassia seed 0.8, rehmannia glutinosa 0.5, glycerin 1, pumpkin flower 2, pumpkin 3, buckwheat 4, gluten powder 3 , Mulberry leaf 1.3, water 30.

[0017] A preparation method of oyster mushroom noodles, comprising the following steps:

[0018] (1) Mix and pulverize the mulberry leaves and pumpkin flowers in the above parts by weight, pass through a 70-mesh sieve, extract with 80% ethanol at 85°C for 3 hours, filter, and filter the filter residue with 80% ethanol at 75 Extract at ℃ for 1 hour, combine the two filtrates, add 3 times deionized water, filter and concentrate to obtain a mixed extract;

[0019] (2) Wash the above-mentioned pumpkin, remove the skin, pulp and seeds, cut into small pieces, add 6 times its weight in water, cover and c...

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PUM

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Abstract

The invention discloses an oyster mushroom noodle which is prepared from the following raw materials in parts by weight: 20-25 parts of oyster mushrooms, 55-65 parts of flour, 1-2 parts of lotus plumule, 0.8-1 part of immature bitter orange, 1-1.5 parts of rhizoma polygonati, 1-1.2 parts of cinnamon, 1-2 parts of radix angelicae, 1-1.6 parts of Eucommia ulmoides, 0.8-1 part of semen cassiae, 0.3-0.5 part of rehmannia, 0.8-1 part of glycerol, 1-2 parts of pumpkin flowers, 1-3 parts of pumpkin, 2-4 parts of buckwheat, 1-3 parts of vital gluten, 0.8-1.3 parts of mulberry leaves and 23-30 parts of water. According to the oyster mushroom noodle provided by using the invention, the steamed pumpkin is added in the production process and green tea powder is added to remove a special taste of the pumpkin; and Chinese herbal medicines which have the good effects of lowering blood pressure and regulating blood sugar level, such as the oyster mushrooms, the lotus plumule, the immature bitter orange, the rhizoma polygonati, the cinnamon, the radix angelicae, the Eucommia ulmoides, the semen cassiae, the rehmannia, and the buckwheat are added, so that the terminal product noodle has the effects of adjusting intestines and stomach, being nutritional and healthy, being health-care, and enhancing the human body immunity.

Description

technical field [0001] The invention mainly relates to oyster mushroom noodles and a preparation method thereof, belonging to the field of food. Background technique [0002] Existing noodles generally all adopt traditional craft, make raw material with wheat flour, and its quality and mouthfeel are all very general, are not suitable for the taste of modern life. Now people are pursuing the taste and nutritional value of food, so there are also noodles with other substances added therein to enhance the nutritional content. The ideal effect cannot be achieved, the resistance to compression, bending and tension is not strong, the head is easy to break during processing, and it is not resistant to immersion. Contents of the invention [0003] The object of the invention is to provide a kind of oyster mushroom noodles and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A kind of oyster mushroom...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/16A23L1/28A23L1/29A21D2/36A23L7/109A23L33/00
Inventor 李凤霞朱守凤任瑞刚
Owner 凤台县永丰面业有限公司
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