Fine dried noodles containing chromium, glossy ganoderma and carrot and its processing method

A chromium-enriched Ganoderma lucidum and carrot technology, which is applied in the field of food processing, can solve problems such as small safe intake range of chromium, affect normal metabolism of human body, excessive chromium accumulation, etc., and achieve the goal of improving nutritional and health care value, enriching varieties of flowers and colors, and improving flavor Effect

Inactive Publication Date: 2007-10-24
纪荣起
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Domestic surveys show that more than 90% of people’s chromium intake is lower than the recommended value of 50 μg / day, mainly due to the habit of using finely processed grain products, and not often eating chromium-rich seafood and animal foods. The particularity of absorption and metabolism makes the phenomenon of chromium deficiency serious in the elderly and diabetics. Although taking inorganic chromium can solve the problem of chromium deficiency in the crowd, due to the small range of safe intake of chromium, improper intake can easily lead to the accumulation of chromium in the human body Excessive, at the same time will affect the normal metabolism of the human body, and endanger health

Method used

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Effect test

preparation example Construction

[0017] a. Preparation of chromium-enriched Ganoderma lucidum juice:

[0018] Inoculate the ganoderma strains in a conventional manner in 500ml of Cr-containing 3+ In 200mg / l agar-free PDA liquid medium, culture at 120r / min in a constant temperature shaker at 25°C for 10 days until milky white fluffy balls of soybean size are formed, filter the culture, and wash Ganoderma lucidum with sterile physiological saline Mycelia 3 times, then filter, and then dry mycelium in a 55°C drying oven. After drying, the mycelium is crushed to about 10 meshes, and extracted with water at 40°C that is 5 times the weight of dry mycelium for 1 hour After filtering with double-layer gauze, the filter residue was leached by the same method for 1.5 hours and then filtered to remove the filter residue. The filtrates from the two times were mixed and centrifuged to obtain clarified Ganoderma lucidum liquid. The total amount of leachate was controlled to be about 10 times the mass of Ganoderma lucidum. ...

Embodiment 1

[0026] According to the above process steps, the prepared chromium-rich ganoderma juice, carrot pulp, wheat flour, eggs, edible iodized salt and edible noodle alkali are added according to the above formula ratio: 5.0kg of chromium-rich ganoderma juice, 1.0kg of carrot pulp, and wheat flour 100kg, 4kg of eggs, 2kg of edible iodized salt, and 0.1kg of edible noodle base. After mixing the chromium-rich ganoderma juice, carrot pulp, other auxiliary materials and water, add them to the wheat flour in the dough mixer, and control the speed of the dough mixer. 70r / min, the temperature is 25°C, the time is 10min, and then matured for 10min, the matured dough is rolled by a noodle machine to form a strip with a thickness of 1.3-1.4mm, and then cut into strips, at 50-55°C, the relative humidity is 55 % to 60% of the dried noodles are dried in a drying room with a water content of 14%, and then the noodles are cut into dried noodles, measured and packaged according to the requirements, a...

Embodiment 2

[0028] According to the above process conditions, the prepared chromium-rich ganoderma juice and carrot pulp, as well as wheat flour, eggs, edible iodized salt and edible flour soda were added according to the above formula ratio: 8.0kg of chromium-rich ganoderma juice, 2.0kg of carrot pulp, and wheat flour 100kg, 4kg of eggs, 2kg of edible iodized salt, and 0.15kg of edible noodle base, mix the chromium-rich ganoderma juice, carrot pulp, other auxiliary materials and the remaining water evenly, and then add them to the wheat flour in the dough mixer to control the temperature of the dough mixer. The rotation speed is 70r / min, the temperature is 30°C, the time is 10min, and then matured for 15min, the matured dough is rolled by a noodle machine to form a noodle strip with a thickness of 1.3-1.4mm, and then cut into strips, at 50-55°C, relative humidity Dried into dry noodles with a water content of 14% in a drying room of 55% to 60%, then cut the noodles into dried noodles, mea...

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Abstract

The invention relates to vermicelli containing chromium-enriched glossy ganoderma and carrot and its processing method, wherein the formulation comprises (by mass ratio) chromium-enriched glossy ganoderma juice 4-11%, carrot pulp 0. 8-3. 0%, egg 3. 0-3. 5%, edible iodine salt 1. 5-3. 5%, edible alkali 0. 08-0. 2% and balancing wheat flour.

Description

technical field [0001] The invention relates to a dried noodle, in particular to a chromium-rich ganoderma lucidum carrot dried noodle and a processing method thereof, belonging to the field of food processing. Background technique [0002] Dried noodles are one of the main foods in the daily diet of the Chinese people. With the improvement of people's living standards, the concept of pursuing nutrition and health has been formed. Traditional dried noodles cannot meet the consumption needs of modern people due to the single ingredients and unreasonable nutritional mix. Add some ingredients, and develop nutrition and health type high-grade vermicelli has become one of research focus of food industry. [0003] Ganoderma lucidum contains polysaccharides of ganoderma lucidum, ganoderma acid, alkaloids, nucleosides, amino acids, oils, and trace elements and other nutrients. It has many functions such as nourishing the middle and nourishing qi, preventing and curing diseases, pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/212A23L1/28A23L1/29A21D2/26A61K36/23A61P3/02A61P3/10A61P9/12A23L31/00
Inventor 纪荣起
Owner 纪荣起
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