Radix puerariae, konjak and shiitake mushroom noodles

A technology of flower mushroom and konjac is applied in the field of edible noodles, which can solve the problems of inability to meet the consumption concept and rough taste of noodles, and achieve the effects of improving toughness, rich and comprehensive nutrition, and increasing added value.

Inactive Publication Date: 2018-01-05
湖北十星杂粮食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, due to the rough taste of this kind of noodles, the nutritional ingredients are only wheat starch and dietary fiber, which can only meet the ...

Method used

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Embodiment Construction

[0027] A kudzu root konjac flower mushroom noodle, which is composed of the following raw and auxiliary materials in parts by mass: 48 parts of wheat flour, 14 parts of kudzu root powder, 13 parts of konjac fine powder, 17 parts of small flower mushroom, 8 parts of gluten powder, high-glucose Egg protein powder 2.8 parts, salt 1.5 parts. Concrete preparation method comprises the following steps:

[0028] A. Preparation of kudzu root powder: put the washed kudzu root block into a disintegrator, add water to pulverize and refine according to the ratio of kudzu root and water at 1:3, and pass the pulverized and ground pulp and residue mixture through a 90-100 mesh ultrasonic rotary vibrating sieve. Water is the medium to separate the starch slurry from the slag, inject the collected slurry into a centrifuge for dehydration, control the centrifuge speed at 1000 rpm, centrifuge for 10 minutes to obtain wet kudzu root powder, and vacuum dry it at a temperature of 50°C. Get kudzu r...

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Abstract

The invention discloses radix puerariae, konjak and shiitake mushroom noodles. The radix puerariae, konjak and shiitake mushroom noodles are prepared from the following raw material components and auxiliary material components in parts by mass: 46-50 parts of wheat flour, 13-15 parts of radix puerariae powder, 12-14 parts of konjac powder, 16-18 parts of small shiitake mushrooms, 5-10 parts of vital wheat gluten, 2.5-3 parts of high-glue egg protein powder, and 1-2 parts of table salt. A specific preparation method of the radix puerariae, konjak and shiitake mushroom noodles comprises the following process flows of preparing a part of raw materials, performing dough mixing, performing curing, performing compounding, performing rolling, performing cutting to obtain slices, performing drying, performing cutting off, performing packing and the like. Local special products of the radix puerariae powder, the konjac powder, the small shiitake mushrooms and the like are used as auxiliary materials and a corresponding preparation technology is selected, so that the biological activity of nutrient components in auxiliary materials is reserved, and besides, the radix puerariae, konjak and shiitake mushroom noodles are free from chemical substances of essence and the like. The shiitake mushrooms as natural seasoning are added, so that the mouth feel and the fragrance of the noodles are improved. A reasonable formula is adopted, so that the noodles are chewy, the nutrient value and the food therapy effects of the noodles are increased, and the noodles are favorable for human health.

Description

technical field [0001] The invention relates to the technical field of edible noodles, in particular to kudzu root konjac mushroom noodles. Background technique [0002] Noodles are a health food that is easy to make, convenient to eat, rich in nutrition, can be a staple food and fast food, and is accepted and loved by people. [0003] Pueraria lobata is the root of the leguminous plant Pueraria mirifica, which is a perennial plant of the genus Pueraria lanceolata. Its root is not only an ancient famine relief plant, but also a commonly used traditional Chinese medicine in motherland medicine. Wild kudzu root contains isoflavones, puerarin, alkaloids, etc., which can increase blood flow in the brain and coronary vessels, lower blood sugar, and relieve fever. At the same time, kudzu root is also rich in iron, zinc, calcium, phosphorus, potassium and various amino acids. It is a green plant with both medicinal and edible uses identified by the Ministry of Health. [0004] Ko...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L19/10A23L33/10A23L33/105
Inventor 喻俊
Owner 湖北十星杂粮食品有限公司
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