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Eucommia ulmoides packaged noodle and manufacturing technique thereof

A technology of dried noodles and Eucommia, which is applied in the technical field of adding Eucommia leaves to make dried noodles, which can solve the problems of not obvious blood pressure lowering effect, and achieve the effects of simple operation, improved elasticity, and prolonged storage

Inactive Publication Date: 2014-05-28
JISHOU UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0008] The Chinese patent with the publication number CN102524667A introduces a kind of dried noodle for treating diabetes and its preparation method, including 10-91 parts of flour, 1-50 parts of kudzu root, 1-50 parts of mulberry leaves and 0.1-2 parts of cinnamon. Its formula is unique , the raw material is easy to get; the preparation method of the dried noodles is also disclosed, the preparation method is simple, no special process and equipment are needed, the prepared dried noodles are convenient to eat, can be cooked according to the taste according to the conventional method, and can treat diabetes after eating, reduce The blood sugar effect is obvious and has a wide range of application prospects, but the main function of mulberry leaves is to lower blood sugar, and the content of flavonoids such as puerarin in puerarin is very low, only about 0.1%, and will be inactivated under high temperature without protection , so the effect of lowering blood pressure is not obvious

Method used

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  • Eucommia ulmoides packaged noodle and manufacturing technique thereof

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Effect test

Embodiment 1

[0034] Embodiment 1: the making of Eucommia vermicelli

Embodiment 1

[0035] Add 100kg of dry flour to 400kg of room temperature water to dissolve into flour milk; keep warm at 70-85°C for 10-15min, and stir thoroughly during the process to form a viscous and transparent flour paste, vacuum degass and cool to 40°C for later use; Tea drum degreening machine for 2-3 minutes, dried at 40-50°C and crushed to about 40 meshes; added 12 kg of crushed Eucommia leaves to the flour paste, stirred at 25-35°C for 6 minutes, and then added 380 kg of dry leaves Flour, so that the water content reaches about 45%, transfer to the dough mixer and keep the speed at 14r / min-16r / min, after stirring, let it stand to form a dough; after mixing the dough, carry out vacuum degassing treatment for 30min again; ripen, press slices, cut into strips, quickly dried at 48°C for 40 minutes, cut off, and packaged; the products were tested for active ingredients. Chlorogenic acid detection conditions: chromatographic column is KromasiLC 18 (250×4.6mm, 5μm); detection wavelengt...

Embodiment 2

[0036] Embodiment 2: the making of Eucommia vermicelli

[0037] Add 200kg of dry flour to 900kg of room temperature water to dissolve into flour milk; keep warm at 70-85°C for 10-15min, and stir thoroughly during this time to form a viscous and transparent flour paste, vacuum degass and cool to 40°C for later use; Tea drum degreening machine for 2-3 minutes, dried at 40-50°C and crushed to about 40 meshes; 30kg of crushed Eucommia leaves were added to the flour paste, stirred at 25-35°C for 6 minutes, and then 800kg of dry leaves were added Flour, so that the water content reaches about 40%, transfer to the dough mixer and keep the speed at 14r / min-16r / min, after stirring, let it stand to form a dough; after mixing the dough, carry out vacuum degassing treatment for 30min again; ripen, press slices, cut into strips, quickly dried at 48°C for 40 minutes, cut off, and packaged; the active ingredients of the products were tested, and the content of chlorogenic acid was found to b...

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Abstract

The invention relates to a manufacturing technique of eucommia ulmoides packaged noodles. The packaged noodle processing method fully utilizes the method that the conventional packaged noodle manufacturing process is carried out after eucommia ulmoides leaves embedded in flour emulsion subjected to vacuum degassing, so as to effectively utilize the eucommia ulmoides leaves and achieve low cost; rich nutrients such as amino acid and glucose are provided, and the effective ingredients of eucommia ulmoides are increased.

Description

technical field [0001] The invention belongs to the field of natural product processing, and relates to a production process of eucommia vermicelli, and more specifically relates to a process technology of adding eucommia leaves to produce vermicelli. Background technique [0002] With the improvement of material living standards, people's demand for noodle products is getting higher and higher, and preservatives that are harmful to human body are being gradually restricted or banned in the world; and pure natural plant pigments are safe, cheap and non-toxic. Side effects, no residue, safe and convenient use, no drug resistance, etc., meet the current green food production requirements, so it will be more and more valued. [0003] Eucommia ulmoides is a woody deciduous plant with a variety of medicinal functions. It has extremely high medicinal value and has been used as medicine for more than 2,000 years. Sixian". The chemical components of Eucommia are mainly lignans, cy...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L33/105
CPCA23L7/109A23L33/10A23V2002/00A23V2200/30
Inventor 向华洪剑锋
Owner JISHOU UNIVERSITY
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