Dendrobium candidum health-care noodle product

A technology of Dendrobium officinale and dried noodles, which is applied in the field of food processing, can solve the problems that people with cold stomach have a great influence on eating, the dried noodles are easily boiled, and the section ratio is high, and the effects of bright color, rich nutrition and low section ratio can be achieved.

Active Publication Date: 2022-03-11
江西轩斛生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] In the existing products, ingredients such as Dendrobium candidum or Dendrobium candidum polysaccharides are added to make the products achieve the purpose of enhancing immunity, lowering blood sugar, anti-tumor, and inhibiting cardiovascular diseases. The dried noodles also have problems such as being easily boiled, high section rate, rough taste, etc. Therefore, the first purpose of the present invention is to provide a compound formula and preparation method of Dendrobium candidum health-care dried noodles products

Method used

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  • Dendrobium candidum health-care noodle product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Take 25kg of konjac powder and add 250kg of water to treat at 90°C for 2 hours at high temperature. After cooling, add 50kg of Dendrobium officinale after being crushed through a 20-mesh sieve. The amount of water was reduced to 20% to obtain a mixture. Take 115kg of flour, 1.5kg of salt and 0.3kg of a small amount of edible alkali, add water and stir evenly to make dough, put it at room temperature to proof for 15-20min; add the mixture to the proofed dough and roll it at 100-121°C aging: pressing the aged dough into sheets and cutting into strips to obtain wet noodles, drying at a drying temperature of 55-65° C., cutting the dried noodles to obtain dendrobium candidum dried noodles.

Embodiment 2

[0030] Take 30kg of konjac powder and add 300kg of water to treat at 90°C for 2 hours at high temperature. After cooling, add 50kg of Dendrobium officinale after being crushed through a 20-mesh sieve. The amount of water was reduced to 20% to obtain a mixture. Take 110kg of flour, 1.5kg of salt and 0.3kg of a small amount of edible alkali, add water and stir to make a dough, put it at room temperature to proof for 15-20 minutes; add the mixture to the proofed dough and roll it at 100-121°C aging: pressing the aged dough into sheets and cutting into strips to obtain wet noodles, drying at a drying temperature of 55-65° C., cutting the dried noodles to obtain dendrobium candidum dried noodles.

Embodiment 1

[0032] Take 50kg of Dendrobium candidum, 130kg of flour, 1.5kg of salt and 0.3kg of a small amount of edible alkali after being crushed through a 20-mesh sieve, add water and stir evenly to make dough, put it at room temperature for proofing for 15-20 minutes; add the mixture to the proofed dough After calendering, it is matured at 100-121°C; the cured dough is pressed into sheets and cut into strips to obtain wet noodles, which are then dried at a drying temperature of 55-65°C, and the dried noodles are then cut Cut to make dried noodles.

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Abstract

The invention provides a compound formula and a preparation method of Dendrobium candidum health-care dried noodles, which are composed of the following raw material components in parts by weight: 40-60 parts of Dendrobium candidum after being crushed through a 20-mesh sieve, 20-30 parts of konjac powder, and 100 parts of flour ~150 parts, 0.5~10 parts of table salt and 0.1~0.5 parts of a small amount of edible alkali, its preparation method: take 20~30 parts of konjac flour, add water of 5~20 times of weight, treat at 85~95 ℃ for 1~3h under high temperature, cool Finally, add 40-60 parts of Dendrobium officinale after crushing and passing through a 20-mesh sieve, mix well and then degas for 30-100 minutes, then add 15-20 parts of flour, stir evenly, and vacuum dry to reduce the water content to 15%-25% , directly added to the proofed dough, ripened, pressed and cut, dried at 55-65°C, and cut into noodles to obtain Dendrobium officinale vermicelli.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a dendrobium candidum health-care dried noodle product. Background technique [0002] Dendrobium candidum, also known as Chlorophytum orchid, and black knot grass, is named for its iron-green skin. It has unique medicinal value. Moisturizing, nourishing, anti-aging, nourishing yin and clearing heat, promoting body fluid and quenching thirst. The "Shen Nong's Materia Medica" in the Qin and Han Dynasties records that Dendrobium candidum "mainly injures, eliminates numbness, lowers qi, nourishes the five viscera, strengthens yin, and thickens the stomach after long-term use"; the Taoist medical classic " Dao Zang listed Dendrobium candidum as the first of the "Nine Chinese Immortal Grasses"; Li Shizhen commented in "Compendium of Materia Medica" that Dendrobium candidum "strengthens yin and nourishes essence, thickens the stomach, nourishes internal deficiency, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/109A23L19/10A23L33/10A23L33/125
CPCA23L7/109A23L19/115A23L33/10A23L33/125A23V2002/00A23V2200/324A23V2200/328A23V2200/308A23V2200/326A23V2200/30A23V2250/5058A23V2300/10
Inventor 何彬王国鑫赖利平
Owner 江西轩斛生物科技有限公司
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