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Noodles containing traditional Chinese medicinal materials and preparation method thereof

A production method and noodle technology, which are applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of restricting the promotion of Chinese herbal medicine noodles, Chinese herbal medicines with pungent smell and insignificant effect, etc. To achieve the effect of good gluten and elasticity, pure taste and long storage period

Inactive Publication Date: 2018-05-08
贵州黔梦农业科技有限公司
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AI Technical Summary

Problems solved by technology

Chinese herbal medicine is a bright traditional cultural resource in our country. Many scholars in our country have carried out research on the application of Chinese herbal medicine in traditional Chinese medicine noodles, and initially realized the application practice. However, the processing technology mostly adopts the simple way of crushing Chinese herbal medicine and directly adding it, and the effect is not significant. And Chinese herbal medicine has pungent smell more, has limited the promotion of Chinese herbal medicine Chinese medicine noodle
In addition, in the prior art, when making noodles, in order to enhance the gluten, elasticity and appearance of noodles, a large amount of gluten-strengthening agents (such as azodicarbonamide) are often added to noodles. Although the addition of these additives ensures the taste of noodles And the surface is bright and clean, but long-term consumption is not good for the human body

Method used

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Embodiment 1

[0015] Formula: Codonopsis 30kg, Astragalus 30kg, Chinese yam 30kg, Atractylodes macrocephala 20kg, flour 250kg, edible salt 3kg and sodium carbonate 0.3kg.

[0016] Production method: Mix Codonopsis pilosula, Astragalus root, Chinese yam and Atractylodes macrocephala, add 7 times the amount of water, decoct for 2.5 hours, filter, add edible salt and sodium carbonate in turn to the filtrate, mix well, add to flour, stir for 25 minutes to form a ball ; Leave the dough to stand for 25 minutes to obtain the dough; roll the dough continuously and have at least 2 times of turning of the dough during the rolling, and then press the rolled dough into a thickness of 1-2mm by a noodle press After cutting into strips, the obtained strips were cured in a 1kw microwave oven for 45s, and finally dried at 55-60°C for 2.8h, then naturally cooled to room temperature and packaged.

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Abstract

The invention discloses noodles containing traditional Chinese medicinal materials and a preparation method thereof. The noodles are mainly prepared from radix codonopsis, radix astragali, Chinese yam, rhizoma atractylodis macrocephalae, flour, edible salt and sodium carbonate. The noodles are not added with a gluten enhancing agent, has good taste, no pungent smell and rich nutrition, and have agood health-protecting effect if being taken frequently; and the preparation process is simple.

Description

technical field [0001] The invention relates to a method for making noodles, in particular to traditional Chinese medicine noodles and a method for making the same. Background technique [0002] Noodles have a long history in my country. Since ancient times, they have been famous for their variety and appeal to both refined and popular tastes. After years of development, the manufacturing industry of Chinese noodles has also made great progress. With the development of reform, the advancement of science and technology, and the improvement of people's lives, people are not only full of food but also pursuing its nutrition, functionality, and health care. Chinese herbal medicine is a bright traditional cultural resource in our country. Many scholars in our country have carried out research on the application of Chinese herbal medicine in traditional Chinese medicine noodles, and initially realized the application practice. However, the processing technology mostly adopts the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/105
CPCA23V2002/00A23V2250/21A23V2200/30
Inventor 瞿继勇
Owner 贵州黔梦农业科技有限公司
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