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Gastrodia elata noodles and processing method thereof

A processing method and noodle technology, which is applied in the field of Gastrodia elata noodles and its processing, can solve problems such as broken bars, small bite strength, and no solution

Pending Publication Date: 2021-12-24
王正前
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Gastrodia elata noodles were made in the conventional noodle production method, and the following problems were found: 1. After adding Gastrodia elata, the noodles tended to become soft and broken when cooking, and the bite strength was small; 2. The rolled noodles would be deformed when grasped by hand , the extruded surface has wrinkles; 3. There will be broken strips when cutting strips
There is no corresponding solution in the existing literature

Method used

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  • Gastrodia elata noodles and processing method thereof
  • Gastrodia elata noodles and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Example 1 Formula 1

[0018] Preparation: 1.5 kg of Gastrodia elata powder, 300 kg of flour, 10 kg of gluten powder, and 0.01 kg of glucose oxidase; the steps for making Gastrodia elata noodles are as follows: a. Making Gastrodia elata powder: soak fresh Gastrodia elata in cold water, wash and slice , dried in an oven at 55-60°C, and then crushed into 100-120 mesh black gastrodia elata powder for later use; b. Weigh the three raw materials of black gastrodia elata powder, gluten powder, and glucose oxidase in proportion, and mix them Finally, dissolve into an appropriate amount of iodine-containing salt and moisture; c, take flour, stir with the water that has added three kinds of raw materials of Gastrodia elata powder, gluten powder, and glucose oxidase and let it stand for 15 minutes; Processing and forming, drying, and packaging are finished products.

Embodiment 2

[0019] Example 2 Formula 2

[0020] Prepare materials: 3 kilograms of Gastrodia elata powder, 600 kilograms of flour, 20 kilograms of gluten powder, and 0.02 kilograms of glucose oxidase; Dry it in an oven at 55-60°C, then crush it into 100-120 mesh black gastrodia elata powder for later use; b, weigh the three raw materials of black gastrodia elata powder, gluten powder and glucose oxidase in proportion, mix , dissolve into an appropriate amount of iodine-containing salt and water; c, weigh the flour, stir it with the water that has been added to the three raw materials of Gastrodia elata powder, gluten powder, and glucose oxidase and let it stand for 15 minutes; d. Forming, drying, packaging is the finished product. The total sensory evaluation score of Gastrodia elata noodles samples made with this formula ratio is 89.8 points, and the scoring results are shown in Table 2 (the sensory evaluation standards of Gastrodia elata noodles are shown in Table 1), it can be seen tha...

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Abstract

The invention relates to gastrodia elata noodles and a processing method thereof. The gastrodia elata noodles are mainly prepared from the following raw materials in parts by mass: 15 parts of gastrodia elata powder, 3000 parts of flour, 100 parts of vital gluten and 0.1 part of glucose oxidase. The processing method comprises the following steps that a, gastrodia elata powder is prepared, specifically, fresh gastrodia elata is soaked in cold water, cleaned, sliced, dried in a drying oven at 55-60 DEG C, and crushed into 100-120-mesh gastrodia elata powder for later use; b, the three raw materials of the gastrodia elata powder, the vital gluten and the glucose oxidase are weighed in proportion, mixing is carried out, and a proper amount of iodized salt and water are dissolved; c, flour is weighed, the flour is stirred with water added with the three raw materials of the gastrodia elata powder, the vital gluten and the glucose oxidase, and standing is carried out for 15 minutes; and d, processing and shaping are carried out on a noodle maker by a conventional method, airing and packaging are carried out to obtain a finished product. The product has nutritional and health-care values, can play the health-care effects of dredging meridians and inducing resuscitation, lifting qi and benefiting spirit and improving immunity, and is beneficial to promoting the development of varieties of the gastrodia elata noodles in the North Sichuan region.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to gastrodia elata noodles and a processing method thereof. [0002] technical background [0003] Gastrodia elata, Gastrodia elata is a perennial herb of the genus Gastrodia elata in the family Orchidaceae, and its dry tubers are used for medicine. Gastrodia elata mostly grows in damp and cold, high-altitude mountain forests. With the advancement of research on gastrodia elata cultivation and variety selection technology, artificially planted gastrodia elata has gradually adapted to cultivation and growth in low-altitude and mild environments. Gastrodia elata is a traditional precious medicinal material in my country, which has been used as medicine as early as more than 2,000 years ago. It has been listed as top grade in medical works of all dynasties. "Compendium of Materia Medica" records that Gastrodia elata is pungent and warm in nature, non-toxic, and can be taken w...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L33/10
CPCA23L7/109A23L33/10A23V2002/00A23V2200/30A23V2250/5486
Inventor 王正前王潇
Owner 王正前
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