Compound edible mushroom noodles and making method thereof

A technology of edible fungus and noodles, applied in food preparation, application, food science, etc., can solve the problems of single nutrition, monotonous flavor, troublesome production methods, etc., and achieve the effect of comprehensive nutrition and outstanding and unique flavor

Inactive Publication Date: 2012-07-04
GUANGDONG INST OF MICROORGANISM +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Noodles are a kind of popular food, but noodles made of wheat flour have monotonous flavor and single nutrition, which gradually cannot meet people's needs for a healthy life
Nutritious noodles with a single type of shiitake mushroom or other types of mushrooms have also appeared on the market at present. The flavor and nutrition of thes...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Mix shiitake mushroom powder, tea tree mushroom powder, Agaricus blazei powder and water according to the ratio of material to water 1:5; the hydrolysis temperature of shiitake mushroom is 45°C, and the time is 7h; The temperature is 45°C and the time is 4 hours; the hydrolyzate of shiitake mushrooms is extracted in a reflux extractor at room temperature for 20 hours, and the extract filtrate of shiitake mushrooms is obtained by vacuum filtration. Pumping at room temperature for 2 hours, and vacuum filtration to obtain the tea tree mushroom extract filtrate and Agaricus blazei extract filtrate respectively; the three extract filtrates were compounded according to the mass ratio of 1:1:1; the compound liquid and flour were mixed according to the mass ratio of 40 : 100 mixed with noodles, calendered, cut into strips, hot-air dried, and cut to obtain finished noodles, wherein the hot-air drying temperature is 40°C.

[0019] The prepared compound edible mushroom noodles com...

Embodiment 2

[0022] Take shiitake mushroom powder, tea tree mushroom powder, Agaricus blazei powder and water according to the material-water ratio of 1:40; the hydrolysis temperature of shiitake mushroom is 45°C, and the time is 7h; the hydrolysis temperature of tea tree mushroom is 45°C, and the time is 4.5h; The temperature is 45°C, and the time is 4 hours; the hydrolyzate of shiitake mushrooms is extracted in a reflux extractor at room temperature for 15 hours, and the extract filtrate of shiitake mushrooms is obtained by vacuum filtration. Extraction at room temperature for 1 hour, and vacuum filtration to obtain the tea tree mushroom extract filtrate and Agaricus blazei extract filtrate respectively; the three extract filtrates were compounded according to the mass ratio of 1:1:1; the compound liquid and flour were mixed according to the mass ratio of 40 : 100 mixed with noodles, calendered, cut into strips, hot-air dried, and cut to obtain finished noodles, wherein the hot-air drying...

Embodiment 3

[0026] Take shiitake mushroom powder, tea tree mushroom powder, Agaricus blazei powder and water according to the material-water ratio of 1:10; at 40°C for 5 hours; put the shiitake mushroom hydrolyzate in a reflux extractor and extract at room temperature for 20 hours, and obtain the shiitake mushroom extract filtrate through vacuum filtration, tea tree mushroom hydrolyzate and Agaricus blazei hydrolyzate respectively in a reflux extractor at room temperature Pump down for 2 hours, and obtain tea tree mushroom extract filtrate and Agaricus blazei extract filtrate respectively through vacuum filtration; compound the three kinds of extract filtrates according to the mass ratio of 1:1:1; mix the compound liquid with flour at 35:100 Noodles are kneaded, calendered, cut into strips, hot-air dried, and cut to form finished noodles, wherein the hot-air drying temperature is 40°C.

[0027] The prepared compound edible fungus noodles comprise raw materials in the following weight prop...

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PUM

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Abstract

The invention discloses compound edible mushroom noodles and a making method thereof. The noodles contain the following raw materials in part by weight: 800-1000 parts of flour, 2.44-22.2 parts of Lentinus edodes extracts, 2.44-22.2 parts of Agrocybe Cylindracea extracts, 2.44-22.2 parts of Agaricus Blazei murrill extracts, 5-20 parts of table salt and 1-3 parts of sodium carbonate. The making method of the noodles comprises the following steps: pulverizing and hydrolyzing the dry products of Lentinus edodes, Agrocybe Cylindracea and Agaricus Blazei murrill respectively, extracting hydrolysate in a backflow extractor, and then performing vacuum filtration to obtain extractive solutions; then compounding the three extractive solutions, mixing the compounded liquid with flour, dough mixing, curing, calendaring, cutting into strips, oven-drying and cutting off. The noodles of the invention are made by compounding various edible mushrooms, thereby having comprehensive nutrition and a health care effect; filtration by suction and other treatments are performed on the edible mushrooms in advance to enable the edible mushrooms to fully release the flavor matter and fresh matter, so that the noodles have prominent and unique flavor; and compared to the method of culturing of fermentation liquid, the making method of the invention is more convenient and simpler.

Description

technical field [0001] The invention relates to a noodle and a preparation method thereof, in particular to a composite edible fungus noodle and a preparation method thereof. Background technique [0002] Since ancient times, edible mushrooms have been loved by the people. They are not only delicious and unique, but also rich in nutrition. Edible fungi can not only supplement the multivitamins, mineral elements, and eight essential amino acids that the human body needs daily, but also contain a variety of biologically active substances such as fungal polysaccharides and triterpenoids that play an important role in maintaining human health. [0003] Shiitake mushroom is the second largest edible fungus in the world. It has a unique aroma and delicious taste, and is known as the "Queen of Mushrooms". Studies have reported that the active ingredients contained in shiitake mushrooms can lower blood cholesterol, and can prevent common diseases of middle-aged and elderly people s...

Claims

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Application Information

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IPC IPC(8): A23L1/16A23L1/30A23L1/28A23L7/109
Inventor 杨小兵陈峰曾霖霖江瑞荣陈秋颜
Owner GUANGDONG INST OF MICROORGANISM
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