Poria cocos nutritional noodles and preparation method thereof

The technology of Poria cocos and dried noodles is applied in the field of dried noodles and their preparation, and can solve the problems of high blood lipids, lack of nutritional and health care effects on the human body, and harm to human health and longevity.

Inactive Publication Date: 2013-08-21
SHANGHAI DAOSHENGHE IND DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Pasta is the main food in human's daily life. Some of the noodles sold in the market are made of ancient formulas such as wheat flour and salt, which have few nutrients and are not conducive to human health and longevity; the other part is instant noodles extracted from animal oil or vegetable oil. , fried food not only has no nutritional and health effects on the human body, but also long-term consumption will cause hyperlipidemia, high blood pressure, arteriosclerosis, and cause serious harm to human health and longevity.
[0003] With the continuous improvement of urban and rural living standards in my country, the raw material quality, nutrition and taste of noodles produced in the past are far from meeting the needs of modern people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Mix 1 kg of poria cocos, 1 kg of lotus seeds, 0.5 kg of Eucommia ulmoides, 70 kg of buckwheat flour, 40 kg of oat flour, and 3 kg of dendrobium, mix them evenly and grind them into a mixed fine powder of about 200 mesh;

[0019] (2) Put the mixed fine powder into the dough mixer, add water, stir and mix evenly to make noodle blocks, wherein the mass ratio of the water to the mixed fine powder is 1:2;

[0020] (3) Put the noodle block into the ripening machine to extrude the thick noodles, then put the thick noodles into the wire extruder to extrude into thin noodle wires, and cut them;

[0021] (4) Put the shredded thin noodles into the aging room, and let it stand for aging for 6 hours;

[0022] (5) Put the aged thin noodles into strips in a slitting machine, cook for 20 minutes, and cook at a temperature of 95°C;

[0023] (6) Dried and cut to make the tuckahoe nutritious dried noodles. Control the moisture in the dried noodles at about 10wt%.

[0024] The tucka...

Embodiment 2

[0026] (1) Mix 3 kg of poria cocos, 0.5 kg of lotus seeds, 1 kg of Eucommia ulmoides, 50 kg of buckwheat flour, 60 kg of oat flour, and 1 kg of dendrobium, mix them evenly, and grind them into a mixed fine powder of about 200 mesh;

[0027] (2) Put the mixed fine powder into the dough mixer, add water, stir and mix evenly to make noodle blocks, wherein the mass ratio of the water to the mixed fine powder is 1:3;

[0028] (3) Put the noodle block into the ripening machine to extrude the thick noodles, then put the thick noodles into the wire extruder to extrude into thin noodle wires, and cut them;

[0029] (4) Put the shredded thin noodles into the aging room, and let them stand for aging for 4 hours;

[0030] (5) Put the aged thin noodles into strips by a slitting machine, and cook for 30 minutes at a cooking temperature of 90°C;

[0031] (6) Dried and cut to make the tuckahoe nutritious dried noodles. Control the moisture in the dried noodles at about 8wt%.

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PUM

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Abstract

The invention discloses poria cocos nutritional noodles and a preparation method thereof. The poria cocos nutritional noodles are prepared from the following raw materials by weight ratio according to a routine noodle production method: 1-3 parts of poria cocos, 0.5-1 part of lotus seed, 0.5-1 part of eucommia, 50-70 parts of bucket wheat flour, 40-60 parts of oatmeal and 1-3 parts of dendrobium. The poria cocos nutritional noodles provided by the invention are delicious, abundant in nutrition, and capable of reinforcing qi and nourishing blood, and dispelling wind and eliminating dampness, and have excellent healthcare effects.

Description

technical field [0001] The invention relates to a dried noodle and a preparation method thereof, in particular to a Poria nutrient dried noodle and a preparation method thereof. Background technique [0002] Pasta is the main food in human's daily life. Some of the noodles sold in the market are made of ancient formulas such as wheat flour and salt, which have few nutrients and are not conducive to human health and longevity; the other part is instant noodles extracted from animal oil or vegetable oil. Therefore, fried food not only has no nutritional and health effects on the human body, but also long-term consumption will cause hyperlipidemia, high blood pressure, and arteriosclerosis, which will cause serious harm to human health and longevity. [0003] Along with the continuous improvement day by day of my country's urban and rural living standards, the noodles raw material quality, nutrition and taste of original production are far from being able to satisfy the demands...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L7/109
Inventor 唐敏
Owner SHANGHAI DAOSHENGHE IND DEV
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