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Mushroom fine dried noodles and preparation method thereof

A technology of mushroom and vermicelli, which is applied in the field of mushroom vermicelli and its preparation, can solve the problems of nutrition and health care effect, single taste, not pure enough taste, not smooth enough, etc., and achieve the effects of enhancing immunity, easy digestion and absorption, and reducing cross section Effect

Inactive Publication Date: 2014-12-03
郭心仪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are various types of noodles sold in the market, but most of them are made of traditional flour, which has defects such as single nutritional and health benefits and taste, not pure enough taste, not smooth enough, and easy to break when mixed soup. The cooking process produces a lot of heat, and it is easy to get angry after eating, which is not conducive to digestion and cannot meet people's needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of dried mushroom noodles, its formula is:

[0021] 50 parts of mushroom powder, 40 parts of lotus root powder, 150 parts of wheat flour, 5 parts of edible additives, 3 parts of edible salt, 0.8 parts of monosodium glutamate;

[0022] The edible additive comprises the following raw materials in parts by weight: 13 parts of locust bean gum, 5 parts of xanthan gum, 15 parts of vitaminase, 0.4 part of glucose oxidase, 3 parts of xylanase and 35 parts of starch.

[0023] The preparation method of the mushroom vermicelli of the present embodiment, its steps are:

[0024] 1) Pour mushrooms into boiling water and blanch for 4 minutes, remove and dry, grind into powder, pass through a 110-mesh sieve, and obtain mushroom powder for later use;

[0025] 2) Dissolving edible salt and monosodium glutamate with an appropriate amount of water to prepare a saline solution for subsequent use;

[0026] 3) Fully mix the mushroom powder, lotus root powder, wheat flour and food add...

Embodiment 2

[0029] A kind of dried mushroom noodles, its formula is:

[0030] 70 parts of mushroom powder, 45 parts of lotus root powder, 100 parts of wheat flour, 7 parts of edible additives, 2 parts of edible salt, 0.6 parts of monosodium glutamate;

[0031] The edible additive comprises the following raw materials in parts by weight: 18 parts of locust bean gum, 4 parts of xanthan gum, 10 parts of vitaminase, 0.4 part of glucose oxidase, 3 parts of xylanase and 30 parts of starch.

[0032] The preparation method of the mushroom vermicelli of the present embodiment, its steps are:

[0033] 1) Pour mushrooms into boiling water and blanch for 6 minutes, remove and dry, grind into powder, pass through a 100-mesh sieve, and obtain mushroom powder for later use;

[0034] 2) Dissolving edible salt and monosodium glutamate with an appropriate amount of water to prepare a saline solution for subsequent use;

[0035] 3) Fully mix the mushroom powder, lotus root powder, wheat flour and food add...

Embodiment 3

[0038] A kind of dried mushroom noodles, its formula is:

[0039] 55 parts of mushroom powder, 20 parts of lotus root powder, 200 parts of wheat flour, 6 parts of edible additives, 1 part of edible salt, 1 part of monosodium glutamate;

[0040] The edible additive comprises the following raw materials in parts by weight: 12 parts of locust bean gum, 1 part of xanthan gum, 20 parts of vitaminase, 0.3 part of glucose oxidase, 1 part of xylanase and 40 parts of starch.

[0041] The preparation method of the mushroom vermicelli of the present embodiment, its steps are:

[0042] 1) Pour mushrooms into boiling water and blanch for 2 minutes, remove and dry, grind into powder, pass through a 120-mesh sieve to obtain mushroom powder for later use;

[0043] 2) Dissolving edible salt and monosodium glutamate with an appropriate amount of water to prepare a saline solution for subsequent use;

[0044] 3) Fully mix the mushroom powder, lotus root powder, wheat flour and food additives t...

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Abstract

The invention discloses mushroom fine dried noodles and a preparation method thereof. The formula of the mushroom fine dried noodles comprises the following components in parts by weight: 30-70 parts of mushroom powder, 20-60 parts of lotus root starch, 100-200 parts of wheat flour, 3-7 parts of edible additives, 1-5 parts of edible salt and 0.6-1 part of monosodium glutamate. The preparation method comprises the following steps: preparing powder; preparing a saline solution; kneading dough; fermenting; curing; tabletting, cutting and forming; hanging and airing till the water content of the mushroom fine dried noodles is less than or equal to 15%; vacuum-packaging; sterilizing and the like to prepare a product. The mushroom fine dried noodles prepared by the method gives the health-care effect of mushrooms into a full play and have the functions of preventing cancer, resisting bacteria, invigorating stomach, tonifying spleen, rejuvenating skin, beautifying skin, clearing liver, improving vision, regulating qi-flowing for eliminating phlegm, reducing blood sugar, assisting digestion and accelerating and regulating human metabolism and the like.

Description

technical field [0001] The invention relates to a production process of fruit and vegetable noodles, in particular to a mushroom dried noodle and a preparation method thereof. Background technique [0002] Edible wild mushrooms grow in natural environments such as high-temperature and high-humidity forests and fields, and most of them are seasonal mushrooms. People often pick it into vegetables, which have tender texture and unique flavor, and contain quite high protein, various amino acids, vitamins, polysaccharides, minerals and other nutrients, and its fat content is low and rich in cellulose. It is an ideal food that combines many nutrients and low calories. Long-term consumption of wild mushrooms has the functions of anti-cancer and anti-bacterial, invigorating the stomach and spleen, rejuvenating the skin, clearing the liver and improving eyesight, regulating qi and reducing phlegm, lowering blood sugar, helping digestion, promoting and regulating human metabolism, et...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/28A23L1/30A23L7/109
CPCA23L7/109A23L19/10A23L31/00A23L33/10A23V2002/00A23V2200/30
Inventor 郭心仪
Owner 郭心仪
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