Processing method of ginseng noodles

Abstract

The invention provides a processing method of ginseng fine dried noodles. The processing method is characterized by comprising the following technical processes of: (1) uniformly mixing flour and saponin powder in a certain proportion into a mixing machine, thus forming ginseng flour; (2) preparing fruit and vegetable juice with different colors according to the proportion that fruit and vegetable raw juice to purified water to salt is equal to 9 to 14 to (0.5-0.8); (3) making granular scattered white flour dough by a dough maker according to the proportion that the ginseng flour to purified water to salt is equal to 100 to 25 to (1.0-1.5); and (4) adding the fruit and vegetable juice according to the proportion that the white flour dough to the fruit and vegetable juice is equal to 100 to 25, respectively manufacturing dough with different colors by the dough maker, curing the dough, pressing the dough to form cakes, and producing in other working procedures according to working procedures of common noodles. The ginseng fine dried noodles produced by the processing method are simple to cook, good in absorption, full in nutrition and reasonable in material matching, can improve nutrition and is easy to absorb and convert in a human body, and the action of the noodles is improved in a duplication manner.

Description

technical field [0001] The invention relates to a processing method of ginseng noodles. Background technique [0002] Ginseng contains ginsenoside-RX (Note: X=0, a1, a2, a3, b1, b2, b3, c, d, e, f, g1, g2, g3, h1, h2, h3, s1, s2), There are also false ginsenosides F11 and so on. Saponin is the material basis of ginseng physiological activity. When separating aglycone, due to the effect of dilute acid, the hydroxyl group and ethylenic bond in the side chain of the molecule are cyclized to form panaxadiol and panaxatriol. Panaxadiol and panaxatriol are three terpenoids. Organic acids and esters include: citric acid, isocitric acid, fumaric acid, ketoglutaric acid, oleic acid, linoleic acid, maleic acid, malic acid, pyruvic acid, succinic acid, tartaric acid, ginseng acid, salicylic acid acid, vanillic acid, p-hydroxycinnamic acid, triglycerides, palmitic acid, tripalmitin, α,γ-dipalmitin, trilinolein, glycosyl diglycerides. Vitamins are: vitamin B1, vitamin B2, vitamin...

AI Technical Summary

Problems solved by technology

Although ginseng has high nutritional and medicinal value, it is particularly inconvenient for people to eat it every day.