Fine dried black-fungus noodle

A technology of black fungus and black fungus powder is applied in the direction of food ingredients as color, food ingredients as taste improver, food ingredients as odor improver, etc., which can solve the problems of inability to meet the consumption concept and rough taste of noodles, and improve the color and luster. and appearance, color white, improve the effect of taste

Inactive Publication Date: 2017-11-24
湖北金水源生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the rough taste of this kind of noodles, the nutritional ingredients are only wheat starch and dietary fiber, which can only meet the ...

Method used

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Examples

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Effect test

example 1

[0031] A kind of black fungus dried noodles, described black fungus dried noodles, take wheat flour as main raw material, black fungus powder, konjac powder, whole potato powder are auxiliary materials, and salt is an additive, raw and auxiliary materials are counted as: 88 parts of wheat flour, 4.5 parts of black fungus powder, 0.5 part of konjac fine powder, 3 parts of whole potato powder, and 0.8 part of table salt; the specific preparation method comprises the following steps:

[0032] A. Preparation of black fungus powder: Remove the sand, wash and heat the black fungus produced in spring to 95°C-100°C in a sandwich pot, use salt as the heat medium, fry for 2 hours until the aroma overflows, and pass the black fungus and salt through a sieve Separation, use a low-temperature pulverizer to pulverize the black fungus to 100-110 mesh, set aside;

[0033] B. Preparation of konjac gel: prepare konjac powder and purified water according to the mass ratio of 1:38, dissolve salt ...

example 2

[0043]A kind of black fungus dried noodles, described black fungus dried noodles take wheat flour as main raw material, black fungus powder, konjac fine powder, whole potato powder are auxiliary materials, and salt is an additive, raw and auxiliary materials are counted as: 89 parts of wheat flour, black 4.8 parts of fungus powder, 0.7 part of konjac powder, 4 parts of potato powder, and 0.9 part of salt; the specific preparation method is the same as in Example 1.

example 3

[0045] A kind of black fungus dried noodles, described black fungus dried noodles take wheat flour as main raw material, black fungus powder, konjac fine powder, whole potato powder are auxiliary materials, and salt is an additive, raw and auxiliary materials are counted as: 90 parts of wheat flour, black 5.0 parts of fungus powder, 1.0 part of konjac fine powder, 5 parts of whole potato powder, and 1.0 part of salt; the specific preparation method is the same as in Example 1.

[0046] The black fungus is a geographically protected product of Fangxian black fungus.

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Abstract

The invention discloses a fine dried black-fungus noodle. The fine dried black-fungus noodle uses wheat flour as a main raw material, black fungus powder, konjac powder and whole potato flour as auxiliary materials, and salt as an additive. The fine dried black-fungus noodle comprises, by mass, 88-90 parts of wheat flour, 4.5-5 parts of black fungus powder, 0.5-1 parts of konjac powder, 3-5 parts of whole potato flour and 0.8-1 part of salt. A preparation method for the noodle comprises the following concrete procedures: preparation of black fungus powder, preparation of konjac gel, kneading, cooking, compounding, calendering, strip cutting, drying, cutting-off, packaging, etc. According to the invention, since black fungus powder, konjac powder and whole potato flour are used as the auxiliary materials and the corresponding preparation method is employed, so the noodle has improved taste and flavor, better toughness, unique delicate fragrance different from ordinary noodles, good cooking performance, excellent boiling resistance, abundant dietary fiber and various nutrients, low calorie, low fat, and enhanced nutritional value and therapeutic effect, and is beneficial for human health.

Description

technical field [0001] The invention relates to the field of food processing, in particular to black fungus dried noodles. Background technique [0002] Black fungus, mycological classification belongs to Basidiomycetes, Auricularia, Agaricaceae. Black fungus contains protein, fat, polysaccharides, calcium, phosphorus, iron and other elements, as well as carotene, vitamin B1, vitamin B2, niacin, etc., and also contains nutrients such as phospholipids and sterols. It is rich in nutrients and is known as "the crown of bacteria". ". The description of black fungus in "National Compilation of Chinese Herbal Medicine" is: dark brown in color, soft in texture, delicious in taste, rich in nutrition, and can be either vegetarian or meat. , radiant, and can prevent and treat iron deficiency anemia, with many medicinal effects. The black fungus in Fangxian County is also known as Yan'er because of its "swallow-like shape and flying shape", and is known as the king of mountain treas...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L31/00A23L19/15A23L33/125A23L33/10A23L5/10A23L29/00
CPCA23L7/109A23L5/19A23L19/15A23L29/015A23L31/00A23L33/10A23L33/125A23V2002/00A23V2200/14A23V2200/15A23V2200/04A23V2200/20A23V2200/16A23V2200/30A23V2200/32A23V2200/308A23V2200/332A23V2250/1614A23V2250/5066
Inventor 吴顺建王波尚长青
Owner 湖北金水源生物科技有限公司
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