Mushroom-containing coarse cereal noodle and making method thereof

A technology for multigrain noodles and mushrooms, which is applied to the field of multigrain noodles with mushrooms and their preparation, can solve problems such as hindering calcium and iron absorption, brain damage, and insufficiently pure taste, and achieves the effects of enhancing immunity and preventing cardiovascular diseases.

Inactive Publication Date: 2015-01-28
刘韶娜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Noodles are popular and loved by people as a fast food product. Because most of the noodles on the market are made of wheat flour, they have a single variety and a single nutritional taste, and they are prone to paste water and broken bars during cooking. , the taste is not pure enough, soft and other defects. At the same time, in order to overcome the shortcomings of the raw materials themselves, traditional noodles are often added with whitening agents and edible alum to increase their whiteness, gluten strength and smoothness. Whitening agents and foods eaten with alum will hinder the brain's absorption of calcium and iron, especially for children's brain development, which will cause serious harm to the brains of middle-aged and elderly people.
[0003] In order to increase the mouthfeel of noodles made of wheat flour, the prior art has disclosed a variety of noodles with other ingredients added, such as adding ingredients such as vegetable juice, egg white, puffed rice or puffed beans to wheat flour can increase the mouthfeel of noodles and nutrition, but this kind of noodles does not have the characteristics of focusing on increasing specific nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of noodle with mushrooms and miscellaneous grains, which is composed of the following raw materials in parts by weight: 200-300 parts of wheat flour, 60-80 parts of sorghum flour, 60-80 parts of buckwheat flour, 60-80 parts of soybean flour, 60-80 parts of corn flour, mushroom 20-30 parts, 10-20 parts of Flammulina velutipes, 15-25 parts of tea tree mushroom, 15-25 parts of fungus, 10-16 parts of white fungus, 10-20 parts of eggs, 3-5 parts of table salt, 80-100 parts of water.

[0025] A method for preparing noodles with mushrooms and miscellaneous grains, comprising the steps of:

[0026] (1) Wash and dry shiitake mushrooms, enoki mushrooms, tea tree mushrooms, fungus and white fungus;

[0027] (2) After mixing the dried shiitake mushrooms, enoki mushrooms, tea tree mushrooms, fungus, and white fungus, place them in a pulverizer for pulverization for 1-2 hours, and pass through an 80-mesh sieve to obtain mushroom powder;

[0028] (3) Dissolving salt in water, ...

Embodiment 2

[0035] A mushroom miscellaneous grain noodle, which is composed of the following raw materials in parts by weight: 200 parts of wheat flour, 60 parts of sorghum flour, 60 parts of buckwheat flour, 60 parts of soybean flour, 60 parts of corn flour, 20 parts of shiitake mushrooms, 10 parts of enoki mushrooms, and 15 parts of tea tree mushrooms 15 parts of fungus, 10 parts of white fungus, 10 parts of eggs, 3 parts of salt, and 80 parts of water.

[0036] A method for preparing noodles with mushrooms and miscellaneous grains, comprising the steps of:

[0037] (1) Wash and dry shiitake mushrooms, enoki mushrooms, tea tree mushrooms, fungus and white fungus;

[0038] (2) After mixing the dried shiitake mushrooms, enoki mushrooms, tea tree mushrooms, fungus, and white fungus, place them in a pulverizer for pulverization for 1-2 hours, and pass through an 80-mesh sieve to obtain mushroom powder;

[0039] (3) Dissolving salt in water, stirring and dissolving, to obtain an aqueous sal...

Embodiment 3

[0046] A mushroom and miscellaneous grain noodle, which is composed of the following raw materials in parts by weight: 250 parts of wheat flour, 70 parts of sorghum noodles, 70 parts of buckwheat flour, 70 parts of soybean flour, 70 parts of corn flour, 25 parts of shiitake mushrooms, 15 parts of enoki mushrooms, and 20 parts of tea tree mushrooms 20 parts of fungus, 13 parts of white fungus, 15 parts of eggs, 4 parts of salt, and 90 parts of water.

[0047] A method for preparing noodles with mushrooms and miscellaneous grains, comprising the steps of:

[0048] (1) Wash and dry shiitake mushrooms, enoki mushrooms, tea tree mushrooms, fungus and white fungus;

[0049] (2) After mixing the dried shiitake mushrooms, enoki mushrooms, tea tree mushrooms, fungus, and white fungus, place them in a pulverizer for pulverization for 1-2 hours, and pass through an 80-mesh sieve to obtain mushroom powder;

[0050] (3) Dissolving salt in water, stirring and dissolving, to obtain an aqueo...

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PUM

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Abstract

The invention discloses a mushroom-containing coarse cereal noodle and a making method thereof. The mushroom-containing coarse cereal noodle comprises, by weight, 200-300 parts of wheat flour, 60-80 parts of sorghum flour, 60-80 parts of bucket wheat flour, 60-80 parts of soybean powder, 60-80 parts of corn flour, 20-30 parts of shiitake, 10-20 parts of needle mushroom, 15-25 parts of Agrocybe Cylindracea, 15-25 parts of edible fungus,10-16 parts of tremella, 10-20 parts of egg, 3-5 parts of salt, and 80-100 parts of water. Sorghum, buckwheat, soybean and other coarse cereals added to the mushroom-containing coarse cereal noodle have adjusting effects on inappetence and indigestion and have the efficacies of spleen invigorating, dampness dispelling and intestine and stomach conditioning, and mushrooms used in the invention have the efficacies of immunity enhancing, tumor resisting, virus resisting, radiation resisting, aging resisting, cardiovascular disease preventing and treating, liver protecting, stomach strengthening and weight reducing, and are suitable for many people to eat.

Description

technical field [0001] The invention relates to the field of food, in particular to noodles with mushrooms and miscellaneous grains and a preparation method thereof. Background technique [0002] Noodles are popular and loved by people as a fast food product. Because most of the noodles on the market are made of wheat flour, they have a single variety and a single nutritional taste, and they are prone to paste water and broken bars during cooking. , the taste is not pure enough, soft and other defects. At the same time, in order to overcome the shortcomings of the raw materials themselves, traditional noodles are often added with whitening agents and edible alum to increase their whiteness, gluten strength and smoothness. Whitening agents and food eaten with alum will hinder the brain's absorption of calcium and iron, especially for children's brain development, which will cause serious harm, and also have different degrees of damage to the brains of middle-aged and elderly ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/28A23L1/20A23L1/30A23L31/00
CPCA23L33/00A23L7/109A23V2002/00
Inventor 刘韶娜
Owner 刘韶娜
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