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Bamboo fungus noodles with Poria

A technology of Poria cocos and bamboo fungus, applied in the direction of food science, etc., can solve the problems of low bioavailability, low absorption efficiency, inconvenient use, etc., and achieve the effects of regulating the relationship between intestinal flora, inhibiting growth, and preventing thrombosis

Inactive Publication Date: 2017-05-31
刘杰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the application of the drugs of the above components is mainly based on simple powders, which need to be digested by the human body before they can be absorbed, making these preparations relatively low bioavailability, inconvenient to use, and slow onset of action. Taken for a long time, these medicinal ingredients are also made into food to absorb their active ingredients in daily life, but their formulas often have certain defects, either the taste is poor, or the ingredients are too complex, resulting in low absorption efficiency Down

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Raw materials of the following components were included in this example:

[0020] Flour: 1000g, Buckwheat Flour: 50g, Konjac Flour: 50g, Mung Bean Flour: 20g, Poria: 200g, Dictyophora: 120g, Bitter Gourd: 90g, Panax notoginseng: 60g, Maltooligosaccharide: 80g, Edible Alkali: 10g, Yeast Powder: 10g.

[0021] When preparing, first wash the bamboo fungus and bitter gourd and put them into the pot, add 5g of salt and olive oil and fry until cooked, and beat them into a slurry; then process the Poria cocos and Sanqi, dry them, and grind them with powder Finely pass through a 200-mesh sieve, then mix the sifted Poria cocos powder and Panax notoginseng powder with flour, buckwheat flour, konjac powder, mung bean powder and maltooligosaccharides, and then add water to knead the dough. When kneading the dough, the amount of water added is controlled At 20% of the total flour weight, the dough temperature is controlled at 25°C, and the dough kneading time is controlled at 15 min...

Embodiment 2

[0023] Raw materials of the following components were included in this example:

[0024] Flour: 1000g, Buckwheat Flour: 100g, Konjac Flour: 100g, Mung Bean Flour: 40g, Poria: 280g, Dictyophora: 180g, Bitter Gourd: 90g, Panax notoginseng: 80g, Maltooligosaccharide: 80g, Edible Alkali: 10g, Yeast Powder: 10g.

[0025] When preparing, first wash the bamboo fungus and bitter gourd and put them into the pot, add 5g of salt and olive oil and fry until cooked, and beat them into a slurry; then process the Poria cocos and Sanqi, dry them, and grind them with powder Finely pass through a 300-mesh sieve, then mix the sifted Poria cocos powder and Panax notoginseng powder with flour, buckwheat flour, konjac powder, mung bean powder and maltooligosaccharides, and then add water to knead the dough. When kneading the dough, the amount of water added is controlled At 20% of the total flour weight, the dough temperature is controlled at 25°C, and the dough kneading time is controlled at 15 m...

Embodiment 3

[0027] Raw materials of the following components were included in this example:

[0028] Flour: 1000g, Buckwheat Flour: 80g, Konjac Flour: 80g, Mung Bean Flour: 30g, Poria: 220g, Dictyophora: 150g, Bitter Gourd: 40g, Panax notoginseng: 60g, Maltooligosaccharide: 60g, Edible Alkali: 10g, Yeast Powder: 10g.

[0029] When preparing, first wash the bamboo fungus and bitter gourd and put them into the pot, add 5g of salt and olive oil and fry until cooked, and beat them into a slurry; then process the Poria cocos and Sanqi, dry them, and grind them with powder Finely pass through a 300-mesh sieve, then mix the sifted Poria cocos powder and Panax notoginseng powder with flour, buckwheat flour, konjac powder, mung bean powder and maltooligosaccharides, and then add water to knead the dough. When kneading the dough, the amount of water added is controlled At 20% of the total flour weight, the dough temperature is controlled at 25°C, and the dough kneading time is controlled at 15 min...

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Abstract

Bamboo fungus noodles with Poria are made from, by weight, 100 parts of flour, 5-10 parts of buckwheat flour, 5-10 parts of konjac powder, 2-5 parts of mung bean flour, 20-30 parts of Poria, 10-20 parts of bamboo fungus, 8-10 parts of bitter gourd, 5-8 parts of root of notoginseng, 5-8 parts of malto-oligosaccharide, 1 part of edible alkali, and 1 part of yeast powder; in preparation, bamboo fungus and bitter gourd are stir-fried and ground into juice, Poria and root of notoginseng are processed and dried, the dried material is ground by a powder mill, the ground material is mixed well with flour, buckwheat flour, konjac powder, mung bean flour and malto-oligosaccharide, water is added for dough kneading, and the kneaded dough is delivered to a noodle machine for forming. The Bamboo fungus noodles with Poria are effective in regulating the relationship of intestinal flora, inhibiting the growth of harmful bacteria, building the body, and improving body immunity.

Description

technical field [0001] The invention relates to the field of health food, in particular to noodles with Poria cocos and bamboo fungus. Background technique [0002] Poria, also known as Yunling, Fuling, Song Fuling, Songshu, etc., is a polyporaceae plant parasitic on the roots of pine trees. It is a precious medicinal and edible fungus. Attracting people's attention, it is rich in multiple functional ingredients such as Poria cocos, which has the functions of strengthening the spleen and stomach, diuresis and swelling, lowering blood fat, regulating the body's immunity, anti-aging, anti-tumor, and anti-mutation; the ancients called Poria cocos "the magic medicine of the four seasons". "Because it has a wide range of effects, regardless of the seasons, it can be combined with various medicines to exert its unique effects regardless of cold, temperature, wind, and dampness. [0003] Dictyophora is a saprophytic fungus that parasitizes bamboo. It decomposes dead bamboo roots, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L31/00A23L19/00A23L33/10
CPCA23V2002/00
Inventor 刘杰
Owner 刘杰
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