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Health-care Dictyophora indusiata ( Vent.ex Pers ) Fisch noodles and processing method

A processing method and technology of bamboo fungus, applied in the field of noodle making, can solve problems such as decreased immunity of the body, affecting physical health, etc., and achieve the effects of preventing obesity, preventing colorectal cancer, and reducing the loss rate

Pending Publication Date: 2020-06-30
李育生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In recent years, with the changes in living environment and eating habits, many diseases have become younger, especially for people who are prone to obesity, the probability of suffering from diseases such as high blood pressure, hyperlipidemia, and hyperuricemia has greatly increased. People go on a diet to lose weight, resulting in insufficient intake of nutrients to meet the body's metabolic needs, which eventually reduces the body's immunity and affects health. At present, there are very few noodle products that can relieve obesity and lower blood pressure and blood sugar.

Method used

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  • Health-care Dictyophora indusiata ( Vent.ex Pers ) Fisch noodles and processing method
  • Health-care Dictyophora indusiata ( Vent.ex Pers ) Fisch noodles and processing method
  • Health-care Dictyophora indusiata ( Vent.ex Pers ) Fisch noodles and processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A health-care bamboo fungus noodle is made from the following raw materials in parts by weight: 80g of buckwheat flour, 50g of wheat flour, 4.5g of bamboo fungus powder, 2g of salt and 40g of water.

[0022] The processing method of above-mentioned health-care bamboo fungus noodles, comprises the following steps:

[0023] S1, preparing bamboo fungus powder, the specific preparation steps are as follows:

[0024] S11. Dictyophora mycelium and Dictyophora fruiting bodies are dried and pulverized respectively, and then passed through 90-mesh sieves respectively to obtain Dictyophora mycelium powder and Dictyophora fruiting body powder;

[0025] S12. Mix S11 Dictyophora mycelium powder and Dictyophora fruiting body powder, add lemon juice, add lemon juice while stirring, continue to stir evenly after adding lemon juice, let stand for 10 minutes, and obtain Dictyophora powder;

[0026] The consumption ratio of described Dictyophora mycelium powder, Dictyophora fruiting body...

Embodiment 2

[0031] A health-care bamboo fungus noodle is prepared from the following raw materials in parts by weight: 30 g of buckwheat flour, 20 g of wheat flour, 3 g of bamboo fungus powder, 0.5 g of salt and 30 g of water.

[0032] A processing method of health-care bamboo fungus noodles, the concrete steps are basically the same as in Example 1, the difference is that:

[0033] In S1, the dosage ratio of the Dictyophora mycelium powder, Dictyophora fruiting body powder and lemon juice is 50g:20g:1ml.

[0034] In S3, the proofing time of the dough is 10 minutes.

Embodiment 3

[0036] A health-care bamboo fungus noodle is prepared from the following raw materials in parts by weight: 150g of buckwheat flour, 80g of wheat flour, 6g of bamboo fungus powder, 4g of salt, and 50g of water;

[0037] A processing method of health-care bamboo fungus noodles, the concrete steps are basically the same as in Example 1, the difference is that:

[0038] In S1, the dosage ratio of the Dictyophora mycelium powder, Dictyophora fruiting body powder and lemon juice is 80g:20g:1ml.

[0039] In S3, the proofing time of the dough is 20 minutes.

[0040] The present invention carries out sensory evaluation to the noodles prepared in embodiment 1-3, the number participating in sensory evaluation is altogether 120 people, is divided into 3 large groups, is respectively A, B, C group, and A group, B group and C group have 40 people respectively. People (20 men and 20 women), wherein, the age of group A is 41-60 years old, the age of group B is 21-40 years old, and the age of...

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Abstract

The invention relates to the technical field of noodles manufacture, and particularly discloses health-care Dictyophora indusiata ( Vent.ex Pers ) Fisch noodles. The health-care Dictyophora indusiata( Vent.ex Pers ) Fisch noodles consist of the following raw materials in parts by weight: 30-150 parts of Fagopyrum esculentum Moench. powders, 20-80 parts of Triticum aestivum L. powders, 3-6 parts of Dictyophora indusiata ( Vent.ex Pers ) Fisch powders, 0.5-4 parts of table salt and 30-50 parts of water. The processing method for the health-care Dictyophora indusiata ( Vent.ex Pers ) Fisch noodles comprises the following steps of weighing raw materials, manufacturing dough by the raw materials, and manufacturing the noodles by the dough. According to the invention, the noodles manufactured by the Fagopyrum esculentum Moench. powders which are unlikely to make people fat, and the Dictyophora indusiata ( Vent.ex Pers ) Fisch powders with a high nutrient value have a high nutrient value anda good taste and also can effectively lower blood pressure and blood glucose.

Description

technical field [0001] The invention relates to the technical field of noodle production, in particular to a health-care bamboo fungus noodle and a processing method. Background technique [0002] Noodles are one of the staple foods in people's daily life, providing the basic energy source for the human body. With the continuous improvement of living standards, people not only pay attention to the deliciousness of the diet, but also pay more attention to the health and nutrition of the diet. [0003] In recent years, with the changes in living environment and eating habits, many diseases have become younger, especially for people who are prone to obesity, the probability of suffering from diseases such as high blood pressure, hyperlipidemia, and hyperuricemia has greatly increased. People go on a diet to lose weight, resulting in insufficient intake of nutrients to meet the body's metabolic needs, which ultimately reduces the body's immunity and affects health. At present, t...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L31/00A23L33/10A23L5/20
CPCA23L7/109A23L31/00A23L33/10A23L5/27A23V2002/00A23V2200/16A23V2200/14A23V2200/30A23V2200/326A23V2200/328A23V2250/21
Inventor 李育生刘静徐代刚
Owner 李育生
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