Schisandra chinensis noodles with effect of soothing nerves and making method thereof

Abstract

The invention discloses a schisandra chinensis noodle with an effect of soothing nerves and a making method thereof. The noodle is made from the following raw materials: schisandra chinensis, germinated brown rice, lavender, wheatmeal, oviductus ranae egg oil, lily, pine kernel, black soybean hull, mukdenia rossii, flores aurantii, salviae miltiorrhizae, gleditsia sinenis lam gum, xanthan gum and a proper amount of water. The schisandra chinensis noodle with the effect of soothing nerves made by the invention is rich in nutrition, capable of promoting body metabolism and absorption, durable to cook, soft, smooth, fragrant, tasty, refreshing, and suitable to be eaten by various kinds of persons; the germinated brown rice is added into the formula, so that the noodle is capable of improving the functional active ingredients such as organic selenium, GABA and the like, enhancing the anti-oxidation ability of the body and beneficial to the body health; the noodle is fused with the brown rice and lavender to achieve scented milky flavor and rich taste, and is added with traditional Chinese medicine functional components of the flores aurantii, mukdenia rossii and the like, so that the health value is enhanced, the whole formula has collaborative compatibility, and the noodle is enriched in natural plant ingredients, has the effects of regulating and improving the body functions, nourishing yin and enriching blood and soothing nerves and defying age, and is beneficial to human health.

Description

technical field [0001] The invention relates to the field of food technology, in particular to schisandra calming noodles and a preparation method thereof. Background technique [0002] Noodles originated in China and have a long history. Because they are simple to make, convenient to eat, rich in nutrition, easy to digest, and can be staple food and fast food, they are more and more popular and loved by people. Noodles are a kind of flour made from grains or beans, mixed with water and made into dough, or pressed or rolled into sheets and then cut or pressed, or made into strips (narrow or wide, or flat) by means of rubbing, pulling, pinching, etc. or round) or small flakes, and finally boiled, fried, braised, and fried as a food. Because the nutrient components of wheat flour are not rich enough, and the nutrient components are unbalanced, it is difficult to meet the nutritional and health requirements of the consumer group mainly composed of pasta. It has become one of ...

AI Technical Summary

Problems solved by technology

[0007] Although the noodles mentioned in the above-mentioned patent application are prepared from raw materials such as brown rice and wheat flour, they cannot solve the problems of poor cooking performance and mouthfeel due to brown rice attached to pericarp and seed coat, and are not easy to digest. It is simply adding brown rice flour or beating as a raw material into food, which has not been fully utilized, reducing the actual nutritional value and food flavor of brown rice and wheat compound noodles