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Noodles containing lucid ganoderma and polygonum multiflorum and preparation method thereof

A technology of Polygonum multiflorum and noodles, which is applied in the field of nutritious food, can solve problems such as disadvantages of the human body, and achieve the effect of improving immunity, rich nutrition, and not easy to make soup

Inactive Publication Date: 2013-11-27
贵州乐甜园生产基地有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In addition, in the prior art, in order to enhance the gluten, elasticity and appearance of noodles, a large amount of gluten-strengthening agents or other additives are often added to the noodles. Although the addition of these additives ensures the mouthfeel and smooth and white surface of the noodles, long-term consumption Harmful to the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Recipe: 100g of flour, 10g of Shouwu powder, 6g of Ganoderma lucidum powder, 0.5g of edible salt, and 0.7g of edible alkali.

[0030] Process: Weigh each raw material in proportion, add water and mix for 40 minutes, knead into dough, and mature for 20 minutes. The mature dough is pressed for many times, cut into strips, dried, and prepared into dried noodles according to the conventional process.

Embodiment 2

[0032] Recipe: 150g of flour, 15g of Shouwu powder, 9g of Ganoderma lucidum powder, 0.9g of edible salt, and 1.0g of edible alkali.

[0033] Process: Weigh each raw material in proportion, add water and mix for 60 minutes, knead into a dough, and mature for 30 minutes. The mature dough is pressed several times, cut into strips, dried, and prepared into wet noodles according to the conventional process.

Embodiment 3

[0035]Recipe: 50g of flour, 4g of Shouwu powder, 2g of Ganoderma lucidum powder, 0.3g of edible salt, and 0.3g of edible alkali.

[0036] Process: Weigh each raw material in proportion, add water and mix for 20 minutes, knead into dough, and mature for 10 minutes. The mature dough is pressed for many times, cut into strips, dried, and prepared into instant noodles according to the conventional process.

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Abstract

The invention provides noodles containing lucid ganoderma and polygonum multiflorum and a preparation method thereof. The noodles containing the lucid ganoderma and the polygonum multiflorum are prepared from wheat flour, prepared lucid ganoderma powder, prepared polygonum multiflorum, edible salt and edible alkali, therefore, the nutrition is rich, and the immunological function of the body is improved after frequently eating the noodles; besides, the noodles are provided with functions of resisting against tumor, resisting against ageing, controlling blood pressure, reducing blood sugar, reducing blood fat, resisting against atherosclerosis, fitting brain and benefiting intelligence and delaying senescence. Compared with the prior art, the polygonum multiflorum noodles disclosed by the invention are not added with a gluten improver or other additives, while the prepared noodles are perfect in gluten degree and elasticity with hardly pasting soup in cooking and slight faint scent.

Description

Technical field: [0001] The invention relates to nutritious food, in particular to noodles containing ganoderma lucidum and Polygonum multiflorum and a preparation method thereof, belonging to the technical field of food. Background technique: [0002] Noodles are a kind of health care food that is simple to make, convenient to eat, nutritious, not only staple food but also fast food, accepted and loved by the people of the world already. Noodles originated in China, have a history of more than 4,000 years of production and consumption, and have a rich essence of noodle culture. Its production recipes vary. The common noodles are made from grain or bean flour and water, and then either pressed or rolled into slices and then cut or pressed, or made into strips by rubbing, pulling, kneading, etc. ( Or narrow or wide, or flat or round) or small flakes, and finally boiled, fried, stewed, fried as a food. In daily life, people also like to use noodles to make many convenient an...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/16A23L1/30A23L7/109
CPCY02A40/90
Inventor 张暇
Owner 贵州乐甜园生产基地有限公司
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