Mushroom fine dried noodles and preparation method thereof

A technology for dried noodles and mushrooms, which is applied to the field of dried noodles with mushrooms and its preparation, can solve the problems of incomplete nutrition and soft taste of noodles, and achieve the effects of enhancing immunity, delicious taste and controlling blood sugar.

Inactive Publication Date: 2018-01-26
上海大山合菌物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem actually solved by the present invention is to overcome the deficiencies of incomplete nutrition and soft mouthfeel of mushroom noodles in the prior art, and provide a kind of mushroom noodles and its preparation method

Method used

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  • Mushroom fine dried noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Example 1 The raw material components and the number of parts of dried mushroom noodles are shown in Table 1.

[0039] Preparation of mushroom noodles:

[0040] (1) Mix wheat flour, high-gluten flour, shiitake mushroom powder, Hericium erinaceus powder and maitake mushroom powder with a U-shaped tank mixer to obtain a mixture;

[0041] (2) Stir the mixture with saline solution (mixed salt solution of table salt and water) to get dough; send the dough into the proofing room for proofing. The conditions for proofing are: the temperature is 20°C, and the proofing time is 20min, relative humidity 80%;

[0042] (3) The proofed dough is successively pressed into sheets by a roller press (rolling thickness of the dough is 1-1.5mm), matured (temperature above 95°C, time 3-8min), pressed into shape, and then dried (Dried in an oven at 80°C until the water content is less than 5%) to obtain dried mushroom noodles; the size of dried mushroom noodles is: width 3-5mm, thickness 1-...

Embodiment 2

[0045] Example 2 The raw material components and the number of parts of dried mushroom noodles are shown in Table 1.

[0046] The preparation method of mushroom vermicelli in this example is the same as that of Example 1 except for the following conditions: the proofing conditions are as follows: temperature is 25° C., time is 25 minutes, and relative humidity is 85%.

Embodiment 3

[0048] Example 3 The raw material components and the number of parts of dried mushroom noodles are shown in Table 1.

[0049] The preparation method of mushroom vermicelli in this embodiment is all the same as that in Embodiment 2.

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Abstract

The invention discloses mushroom fine dried noodles and a preparation method thereof. The mushroom fine dried noodles are made from the following raw materials in parts by weight: 50-60 parts of wheatflour, 20-30 parts of high gluten flour, 3-4 parts of shiitake mushroom powder, 2-3 parts of hericium erinaceus powder, 2-3 parts of grifron maitake powder, 0.1-0.2 part of table salt and 20-30 partsof water. According to the mushroom fine dried noodles disclosed by the invention, the high gluten flour, shiitake mushrooms, hericium erinaceus and grifron maitake are directly combined with noodles, and the components are in mutual synergism and cooperation, so that the made mushroom fine dried noodles not only are delicious in mouth feel, nutritive and healthy but also are elastic and tenacious. In addition, after being used for a long term, the mushroom fine dried noodles disclosed by the invention also have the following excellent effects that the mushroom fine dried noodles facilitate five internal organs and promote digestion; the mushroom fine dried noodles have the efficacy of invigorating the stomach, alleviating deficiency, resisting cancer and tonifying kidney essence; insulinresistance is reduced, the sensitivity of human bodies to insulin is strengthened, and blood sugar control is facilitated; adipocyte accumulation is restrained; blood pressure is reduced; and the immunity is enhanced.

Description

technical field [0001] The invention relates to dried mushroom noodles and a preparation method thereof. Background technique [0002] Edible fungi can not only provide people with a large amount of vegetable protein, is a natural food for nourishing and strengthening the body, but also has high medicinal value. It can regulate the body's metabolism, lower blood pressure, reduce cholesterol levels, prevent and treat various diseases, and prolong life. The best daily diet recommended by the Food and Agriculture Organization of the United Nations is "one meat, one vegetable and one bacteria". Because of the above-mentioned benefits of mushrooms to the human body, noodles with mushrooms have always been a kind of food that everyone likes very much. The general cooking method is to cook the mushrooms and cook them together with noodles. [0003] At present, there is also a food that directly incorporates mushrooms into noodles on the market. For example, Chinese patent applic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L31/00A23L33/10
Inventor 朱文广毛传福朱丽俊傅威
Owner 上海大山合菌物科技股份有限公司
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