Edible fungus hot-dried noodles and preparation method thereof
A technology of edible mushrooms and hot-dried noodles, which is applied in the fields of application, food science, food preservation, etc. It can solve the problems of discoloration of edible fungi components and loss of nutrients, and achieve smooth taste, healthy and natural raw materials, and natural and uniform appearance. Effect
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[0043] Preferably, the natural antibacterial extract is an antibacterial emulsified nanoparticle, and its preparation method comprises the following steps:
[0044] Add emulsifier into water, mix evenly, then add natural antibacterial extract and shake to prepare antibacterial emulsified nanoparticles.
[0045] In the above-mentioned preferred embodiment, an emulsifier is added to water, stirred and emulsified at room temperature, then a natural antibacterial extract is added, and treated with a high-speed dispersing homogenizer to obtain antibacterial emulsified nanoparticles.
[0046] In a preferred embodiment of the present invention, the natural antibacterial extract includes onion extract, garlic extract and turmeric extract, and the mass ratio of the three is (3-6):(1-2):( 1-2);
[0047] The above-mentioned onion extract is rich in various chemical components such as sulfides, flavonoids, phenylpropanols, steroidal saponins, chlorine-containing compounds and prostagland...
Embodiment 1
[0068] A hot-dried edible fungus noodle, in parts by weight, said hot-dried edible fungus noodle is mainly made of the following raw materials: 90 parts of wheat flour, 40 parts of Pleurotus eryngii slurry, 1 part of table salt, 0.5 part of edible alkali and yellow 0.2 parts of raw gum;
[0069] The preparation method of the above-mentioned edible mushroom hot-dried noodles specifically includes the following steps:
[0070] (a), firstly add water and knead for 15 minutes after mixing wheat flour, Pleurotus eryngii slurry, salt, edible alkali and xanthan gum to obtain dough,
[0071] (b), the dough obtained in step (a) is left to mature for 20min at 25°C under an environment with a relative humidity of 75%, and then the matured dough is pressed into a dough sheet with a thickness of 2mm at a speed of 30m / min, and repeated Squeeze 6 times, then cut the dough sheet into raw noodles with a diameter of 1.8mm;
[0072] (c), boil the raw noodles obtained in step (b) for 8 minutes ...
Embodiment 2
[0074] A hot-dried edible fungus noodle, in parts by weight, said hot-dried edible fungus noodle is mainly made of the following raw materials: 120 parts of wheat flour, 60 parts of shiitake mushroom slurry, 3 parts of table salt, 2 parts of edible alkali and xanthan gum 1 copy;
[0075] The preparation method of the above-mentioned edible mushroom hot-dried noodles specifically includes the following steps:
[0076] (a), firstly add water and knead for 20 minutes after mixing wheat flour, shiitake mushroom slurry, salt, edible alkali and xanthan gum to obtain dough,
[0077] (b), the dough that step (a) obtains is at 24 ℃, under the environment of 90% relative humidity static ripening 15min, then the dough after ripening is pressed into the dough sheet of 0.5mm thickness with the speed of 20m / min, and Press repeatedly 4 times, then cut the dough sheet into raw noodles with a diameter of 1.2mm;
[0078] (c), boil the raw noodles obtained in step (b) for 5 minutes to obtain c...
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