Preparation method of folium mori and radix puerariae noodles

Abstract

The invention discloses a preparation method of folium mori and radix puerariae noodles. The preparation method sequentially comprises the following steps of a, airing tender leaves of folium mori picked in spring for 3-5 hours; b, performing enzyme-deactivating on the aired folium mori by using a drum-type enzyme-deactivating machine, setting the temperature of the drum wall to be 200-260 DEG C,and setting the time to be 1-3 minutes; c, drying the enzyme-deactivated folium mori until the moisture is lower than 5%, and performing crushing for later use; d, mixing folium mori, radix salviae miltiorrhizae, radix angelicae sinensis, radix glycyrrhizae, radix polygalae, rhizoma dioscoreae, pericarpium citri reticulatae and radix astragali seu hedysari, soaking with purified water for 5-7 hours, adding purified water, decocting with mild fire for 3-4 hours, and pouring out medicine juice; e, mixing the folium mori crushed in the step c with flour and radix puerariae powder; and f, adding the folium mori flour mixture obtained in the step e into the medicine juice prepared in the step d and water to prepare the noodles. The folium mori fine dried noodles disclosed by the invention are fresh in color, fragrant in taste and smooth in mouth feel, and effective components in the folium mori can be comprehensively absorbed by intestinal tracts of a human body after being fermented.

Description

technical field [0001] The invention relates to the technical field of noodles, in particular to a preparation method of mulberry leaf kudzu root noodles. Background technique [0002] Mulberry leaves, taste sweet and bitter, cold in nature, contain ecdysterone, mesosterone, lupenone and trace amounts of rutin, mulberry and other amino acids and vitamins, green folic acid, folic acid, fumaric acid, etc., and copper , zinc, phytoestrogens and other substances needed by the human body; in addition, mulberry leaves also have the functions of nourishing the lungs and cooling the blood, and can treat diseases such as dryness and heat that hurt the lungs, hemoptysis, etc., and have the effects of tonic and anti-aging. In recent years, commercially available assorted dried noodles include spinach dried noodles, tomato dried noodles, egg dried noodles, etc., all of which are for the purpose of enhancing nutrition, and have insufficient health care effects. There are also mulberry l...

AI Technical Summary

Problems solved by technology

In recent years, there are spinach noodles, tomato noodles, and egg noodles on the market, all of which are aimed at enhancing nutrition and have insufficient health care effects.

There are also mulberry leaf noodles on the market, which are obtained by directly kneading noodles with mulberry leaf juice or mulberry leaf powder, which is not conducive to the body's absorption of beneficial substances in mulberry leaves. The utilization rate of mulberry leaves is low, and the expected health care effect cannot be achieved.