Konjak and eucommia ulmoides fine dried noodles and preparation method thereof

Abstract

The invention discloses konjak and eucommia ulmoides fine dried noodles and a preparation method thereof. The fine dried noodles are prepared from the following raw materials in parts by weight: 0.7-1.3 parts of konjak powder, 0.2-0.5 part of eucommia ulmoides leaf refined powder and 100 parts of refined flour. The fine eucommia ulmoides leaf powder and the konjaku flour are added into the fine dried noodles, so that the nutritional value of the fine dried noodles is improved, and the fine dried noodles are low in calorie, strong in satiety and suitable for various people. The folium cortex eucommiae fine powder and the konjaku flour are simultaneously applied to the preparation of the fine dried noodles, so that the toughness of the noodles is improved, the noodles are soaking-resistant and heat-resistant, are not easy to break after being cooked and are not easy to mix with soup, and the taste of the fine dried noodles is improved. By adopting a special formula, the finally prepared konjak and eucommia ulmoides fine dried noodles have the advantages of rich nutrition, good combination degree among the raw materials, good formability and no soup mixing after being boiled for a long time. The folium cortex eucommiae is squeezed and filtered, and the juice is distilled, so that the prepared fine powder is better in taste and higher in nutritional value.

Description

Technical Field

[0001] The invention belongs to the technical field of noodle processing, and particularly relates to konjac and eucommia noodles and a preparation method thereof. Background Art

[0002] As people's living standards improve, their quality requirements and demands for noodles are getting higher and higher. In addition to the requirements for taste, people's requirements for the nutritional value of noodles are also getting higher and higher.

[0003] Eucommia ulmoides is an ancient and precious Chinese herbal medicine. It is a woody deciduous plant. It is recorded in the Shennong's Herbal Classic and is widely used in traditional Chinese medicine health care and clinical treatment. Its chemical composition is complex and diverse, including lignans, iridoids, phenols, volatile oils, polysaccharides, amino acids, organic acids, phenols, phospholipids, flavonoids, vitamins, trace elements, and eucommia gum. Among them, lignans such as pinoresinol diglucoside, eugenol diglucoside, oleoresinol, eucommia A and B, etc., show a bidirectional regulation function on animal blood pressure, while eugenol diglucoside has multiple effects such as enhancing memory, improving endurance, calming down, anti-oxidation, and lowering cholesterol. In addition, the cyprodinil glycosides of the duracil can promote bile secretion and have a temporary antihypertensive effect, aucubin has a strong antibacterial and diuretic effect, and syringin and syringin show the ability to inhibit angiotensin and cyclic adenosine monophosphate. The chlorogenic acid contained in Eucommia ulmoides has a strong antibacterial effect and an adrenaline-like effect, and its rich vitamin content, especially β-carotene, helps to delay aging and enhance immunity. In addition, Eucommia ulmoides polysaccharides A and B are similar to yeast polysaccharides and can activate the reticuloendothelial system, and the free amino acids and other active ingredients in its skin and leaves show a variety of biological activities, such as promoting DNA and protein synthesis, and antihypertensive effects.

[0004] Konjac grows under sparse forests. The whole plant is poisonous and cannot be eaten raw. It needs to be processed before it can be eaten. The processed konjac is a useful alkaline food. Konjac flour is rich in dietary fiber and can promote the normal operation of the digestive system. Dietary fiber has the effect of increasing feces volume and promoting defecation, which can alleviate constipation problems. Dietary fiber can also help control blood sugar and cholesterol levels at the same time, and has a certain protective effect on preventing diabetes and cardiovascular diseases. There is no report in the prior art that konjac and eucommia mixture are added to the production of noodles. Summary of the invention

[0005] The invention aims to provide konjac and eucommia fine noodles and a preparation method thereof. The prepared fine noodles have nutritional value, low calorie, strong satiety and are resistant to cooking.

[0006] In order to achieve the above object, the technical solution of the present invention is summarized as follows:

[0007] The invention discloses konjac and eucommia fine noodles, which are composed of the following raw materials in parts by weight: 0.7-1.3 parts of konjac flour, 0.2-0.5 parts of eucommia leaf fine powder and 100 parts of refined flour.

[0008] Preferably, the noodles are composed of the following raw materials in parts by weight: 1 part of konjac flour, 0.5 parts of eucommia leaf powder, and 100 parts of refined flour.

[0009] The preparation method of the above-mentioned konjac and eucommia noodles comprises the following steps:

[0010] (1) Add refined flour to water at room temperature and dissolve it into flour milk;

[0011] (2) keeping the mixture at 58-70°C for 20 min, stirring the mixture thoroughly to form a viscous and transparent flour paste, degassing the mixture under vacuum and cooling it to 40°C for later use;

[0012] (3) adding konjac flour and Eucommia leaf powder to flour paste, stirring and then adding dry refined flour to make its water content reach 40-50%, transferring to a dough mixer, stirring, and standing to form dough;

[0013] (4) performing vacuum degassing again after kneading the dough;

[0014] (5) Ripening, sheeting, cutting into strips, rapid drying at 42-48°C, cutting, and packaging.

[0015] Preferably, the mass ratio of the refined flour to normal temperature water is 1:3-5.

[0016] Preferably, the vacuum degassing treatment time of step (2) and step (4) is 20-40 minutes, and the drying time of step (5) is 30-50 minutes. More preferably, the vacuum degassing treatment time of step (2) and step (4) is 30 minutes, and the drying time of step (5) is 40 minutes.

[0017] Preferably, the drying is carried out in two stages, the first stage is at a temperature of 42-44°C for 25-35 minutes, and the second stage is at 44-48°C for 5-15 minutes.

[0018] Wherein, preferably, the preparation method of the Eucommia leaf powder is:

[0019] (1) using dried Eucommia ulmoides leaf raw material, removing impurities, inspecting, cleaning, drying, crushing and placing in a dry and cool place for standby use;

[0020] (2) mechanically pressing the crushed Eucommia ulmoides leaves, and collecting the pressed cake and juice respectively;

[0021] (3) drying the pressed cake, grinding it with a ball mill, and filtering it with a sieve to obtain a powder;

[0022] (4) distilling the juice to obtain a distillate;

[0023] (5) The distillate is then mixed into the powder, stirred evenly, dried again, and ground to obtain Eucommia leaf powder.

[0024] Advantages of the present invention:

[0025] (1) The invention adds eucommia leaf powder and konjac flour, thereby improving the nutritional value of the noodles. The noodles are low in calories and have a strong sense of fullness, and are suitable for all kinds of people.

[0026] (2) The present invention uses eucommia leaf powder and konjac flour simultaneously in the preparation of noodles, which increases the toughness of the noodles, makes them resistant to soaking and heat, and is not easy to break when cooked or mixed with soup, thereby improving the taste of the noodles.

[0027] (3) The present invention adopts a unique formula, so that the finally prepared konjac and eucommia noodles have the advantages of rich nutrition, good combination between the raw materials, good formability, and no mixing of the soup after long cooking.

[0028] (4) The leaves of Eucommia ulmoides are squeezed, filtered, and the juice is distilled to obtain a refined powder with better taste and higher nutritional value. DETAILED DESCRIPTION

[0029] The present invention will be further described below in conjunction with specific examples, and the advantages and features of the present invention will become clearer as the description proceeds. However, the specific experimental methods involved in the following examples are all conventional methods or implemented under the conditions recommended by the manufacturer's instructions unless otherwise specified.

[0030] Unless otherwise specified, the technical means used in the examples are conventional means known to those skilled in the art. The test methods in the following examples are conventional methods unless otherwise specified. Unless otherwise specified, the reagents and materials used can all be purchased from the market.

[0031] Unless otherwise defined, all professional and scientific terms used herein have the same meanings as those familiar to those skilled in the art. In addition, any methods and materials similar or equivalent to those described herein may be applied to the present invention. The preferred implementation methods and materials described herein are for demonstration purposes only.

[0032] Embodiment 1 A kind of preparation method of konjac eucommia noodles

[0033] (1) First prepare Eucommia Leaf powder:

[0034] ① Use the dried Eucommia ulmoides leaves as raw material, remove impurities, inspect, wash, dry, crush and place in a dry and cool place for later use;

[0035] ② Mechanically squeeze the crushed Eucommia ulmoides leaves, and collect the squeezed cake and juice respectively;

[0036] ③ Dry the pressed cake, grind it in a ball mill, and filter it through a sieve to obtain powder;

[0037] ④ Distill the juice to obtain a distillate;

[0038] ⑤ Then mix the distillate into the powder, stir evenly, dry again, grind, and obtain Eucommia leaf powder.

[0039] (2) 85 parts of refined flour are added to room temperature water to dissolve into flour milk, and the mass ratio of dry flour to room temperature water is 1:3;

[0040] (3) keeping the mixture at 58°C for 20 min, stirring the mixture thoroughly to form a viscous and transparent flour paste, vacuum degassing the mixture for 20 min, and cooling the mixture to 40°C for later use;

[0041] (4) adding 0.7 parts of konjac flour and 0.5 parts of Eucommia leaf powder to the flour paste, stirring and then adding 10 parts of dry flour to make the water content reach 40%, transferring to a dough mixer, stirring and letting stand to form a dough;

[0042] (5) After kneading the dough, vacuum degassing is performed again for 20 minutes;

[0043] (6) Ripening, sheeting, cutting into strips, and rapid drying in two stages, with the first stage at 42-44°C for 25 min, and the second stage at 44-48°C for 15 min, followed by cutting and packaging.

[0044] Example 2

[0045] A preparation method of konjac and eucommia noodles

[0046] (1) First prepare Eucommia Leaf powder:

[0047] ① Use the dried Eucommia ulmoides leaves as raw material, remove impurities, inspect, wash, dry, crush and place in a dry and cool place for later use;

[0048] ② Mechanically squeeze the crushed Eucommia ulmoides leaves, and collect the squeezed cake and juice respectively;

[0049] ③ Dry the pressed cake, grind it in a ball mill, and filter it through a sieve to obtain powder;

[0050] ④ Distill the juice to obtain a distillate;

[0051] ⑤ Then mix the distillate into the powder, stir evenly, dry again, grind, and obtain Eucommia leaf powder.

[0052] (2) 80 parts of refined flour are added to room temperature water to dissolve into flour milk, and the mass ratio of dry flour to room temperature water is 1:4;

[0053] (3) Keep the mixture at 65°C for 20 min, stir thoroughly, and form a viscous and transparent flour paste. Degas the mixture under vacuum for 30 min, and cool the mixture to 40°C for later use.

[0054] (4) adding 1.0 part of konjac flour and 0.4 part of Eucommia leaf powder to the flour paste, stirring and then adding 20 parts of dry flour to make its water content reach 45%, transferring to a dough mixer, stirring and standing to form a dough;

[0055] (5) After kneading the dough, vacuum degassing is performed again for 30 minutes;

[0056] (6) Ripening, sheeting, and cutting into strips. The first stage is dried at 42-44°C for 30 min, and the second stage is dried at 44-48°C for 10 min. The strips are then cut and packaged.

[0057] Embodiment 3 A kind of preparation method of konjac eucommia noodles

[0058] (1) First prepare Eucommia Leaf powder:

[0059] ① Use the dried Eucommia ulmoides leaves as raw material, remove impurities, inspect, wash, dry, crush and place in a dry and cool place for later use;

[0060] ② Mechanically squeeze the crushed Eucommia ulmoides leaves, and collect the squeezed cake and juice respectively;

[0061] ③ Dry the pressed cake, grind it in a ball mill, and filter it through a sieve to obtain powder;

[0062] ④ Distill the juice to obtain a distillate;

[0063] ⑤ Then mix the distillate into the powder, stir evenly, dry again, grind, and obtain Eucommia leaf powder.

[0064] (2) 75 parts of refined flour are added to room temperature water to dissolve into flour milk, and the mass ratio of dry flour to room temperature water is 1:5;

[0065] (3) keeping the mixture at 70°C for 20 min, stirring the mixture thoroughly to form a viscous and transparent flour paste, vacuum degassing the mixture for 40 min, and cooling the mixture to 40°C for later use;

[0066] (4) adding 1.3 parts of konjac flour and 0.2 parts of Eucommia leaf powder to the flour paste, stirring and then adding 25 parts of dry flour to make the water content reach 50%, transferring to a dough mixer, stirring and letting stand to form a dough;

[0067] (5) After kneading the dough, vacuum degassing is performed again for 30 minutes;

[0068] (6) Ripening, sheeting, and cutting into strips. The product is dried quickly in three stages, with the first stage being at 42-44°C for 35 min and the second stage being at 44-48°C for 5 min. The product is then cut and packaged.

[0069] Comparative Example 1: A method for preparing konjac and eucommia noodles

[0070] (1) the Eucommia ulmoides leaf raw material is dried, after impurity removal, inspection, cleaning, drying and pulverization, and then put into a grinder and directly grind to obtain the Eucommia ulmoides leaf fine powder;

[0071] (2) 80 parts of refined flour are added to room temperature water to dissolve into flour milk, and the mass ratio of dry flour to room temperature water is 1:4;

[0072] (3) Keep the mixture at 65°C for 20 min, stir thoroughly, and form a viscous and transparent flour paste. Degas the mixture under vacuum for 30 min, and cool the mixture to 40°C for later use.

[0073] (4) adding 1.0 part of konjac flour and 0.4 part of Eucommia leaf powder to the flour paste, stirring and then adding 20 parts of dry flour to make its water content reach 45%, transferring to a dough mixer, stirring and standing to form a dough;

[0074] (5) After kneading the dough, vacuum degassing is performed again for 30 minutes;

[0075] (6) Ripening, sheeting, cutting into strips, and rapid drying in two stages, wherein the temperature of the first stage is 42-44° C. for 30 min, and the second stage is 44-48° C. for 10 min. The product is then cut and packaged.

[0076] Comparative Example 2

[0077] A preparation method of konjac and eucommia noodles

[0078] (2) First prepare Eucommia leaf powder:

[0079] ① Use the dried Eucommia ulmoides leaves as raw material, remove impurities, inspect, wash, dry, crush and place in a dry and cool place for later use;

[0080] ② Mechanically squeeze the crushed Eucommia ulmoides leaves, and collect the squeezed cake and juice respectively;

[0081] ③ Dry the pressed cake, grind it in a ball mill, and filter it through a sieve to obtain powder;

[0082] ④ Distill the juice to obtain a distillate;

[0083] ⑤ Then mix the distillate into the powder, stir evenly, dry again, grind, and obtain Eucommia leaf powder.

[0084] (2) 80 parts of refined flour are added to room temperature water to dissolve into flour milk, and the mass ratio of dry flour to room temperature water is 1:4;

[0085] (3) Keep the mixture at 65°C for 20 min, stir thoroughly, and form a viscous and transparent flour paste. Degas the mixture under vacuum for 30 min, and cool the mixture to 40°C for later use.

[0086] (4) 0.7-1.3 part of konjac flour, 0.2-0.5 part of eucommia leaf powder 1.0 part of konjac flour and 0.4 part of eucommia leaf powder are added to the flour paste, and 20 parts of dry flour are added after stirring to make its water content reach 45%, and transferred to a dough mixer, and stirred and left to stand to form a dough;

[0087] (5) After kneading the dough, vacuum degassing is performed again for 30 minutes;

[0088] (6) Ripening, sheeting, and cutting into strips. The first stage is dried at 42-44°C for 30 min, and the second stage is dried at 44-48°C for 10 min. The strips are then cut and packaged.

[0089] Comparative Example 3: A method for preparing konjac and eucommia noodles

[0090] (1) First prepare Eucommia Leaf powder:

[0091] ① Use the dried Eucommia ulmoides leaves as raw material, remove impurities, inspect, wash, dry, crush and place in a dry and cool place for later use;

[0092] ② Mechanically squeeze the crushed Eucommia ulmoides leaves, and collect the squeezed cake and juice respectively;

[0093] ③ Dry the pressed cake, grind it in a ball mill, and filter it through a sieve to obtain powder;

[0094] ④ Distill the juice to obtain a distillate;

[0095] ⑤ Then mix the distillate into the powder, stir evenly, dry again, grind, and obtain Eucommia leaf powder.

[0096] (2) 80 parts of refined flour are added to room temperature water to dissolve into flour milk, and the mass ratio of dry flour to room temperature water is 1:4;

[0097] (3) Keep the mixture at 65°C for 20 min, stir thoroughly, and form a viscous and transparent flour paste. Degas the mixture under vacuum for 30 min, and cool the mixture to 40°C for later use.

[0098] (4) adding 0.4 parts of Eucommia leaf powder to the flour paste, stirring, and then adding 20 parts of dry flour to make the water content reach 45%, transferring to a dough mixer, stirring, and letting stand to form a dough;

[0099] (5) After kneading the dough, vacuum degassing is performed again for 30 minutes;

[0100] (6) Ripening, sheeting, and cutting into strips. The first stage is dried at 42-44°C for 30 min, and the second stage is dried at 44-48°C for 10 min. The strips are then cut and packaged.

[0101] Comparative Example 4: A method for preparing konjac and eucommia noodles

[0102] (1) 80 parts of refined flour are added to room temperature water to dissolve into flour milk, and the mass ratio of dry flour to room temperature water is 1:4;

[0103] (2) keeping the mixture at 65°C for 20 min, stirring the mixture thoroughly to form a viscous and transparent flour paste, vacuum degassing the mixture for 30 min, and cooling the mixture to 40°C for later use;

[0104] (3) adding 1.0 part of konjac flour to the flour paste, stirring and then adding 20 parts of dry flour to make its water content reach 45%, transferring to a dough mixer, stirring, and standing to form a dough;

[0105] (4) After kneading the dough, vacuum degassing is performed again for 30 minutes;

[0106] (5) Ripening, sheeting, and cutting into strips. The first stage is dried at 42-44°C for 30 min, and the second stage is dried at 44-48°C for 10 min. The strips are then cut and packaged.

[0107] The noodles prepared according to Examples 1-3 and Comparative Examples 1 and 2 were subjected to the following property tests, respectively. The details are as follows:

[0108] 1. Texture index determination

[0109] The texture characteristics of the dried noodles (dried noodles) prepared in each embodiment or comparative example were measured using a TA-XT2i texture analyzer, and parameters such as chewiness, hardness, adhesion, elasticity, cohesion and resilience were obtained. 500 mL of tap water was poured into a pot and boiled on an induction cooker; 5 dried noodle samples were weighed and placed in a boiling water pot, and the temperature was maintained at 150°C; when the optimal cooking time was reached, the noodles were immediately taken out and rinsed with running tap water for about 30 seconds; then the 5 noodles were placed side by side on the measuring platform without gaps for TPA testing. Test parameter settings: the measuring mode was TPA mode, and the A / LKB-F probe was selected; the speed before measurement was 2 mm / s, the speed during measurement was 1 mm / s, the speed after measurement was 2 mm / s, the compression ratio was 70%, the interval between 2 compressions was 10 seconds, and the starting induction force (trigger value) was 10 g. Each sample was repeated 3 times, and the measurement results are shown in Table 1.

[0110] Table 1 Texture index

[0111] index Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Chewability 223.4±11.3 234.2±12.1 220.5±12.4 190.2±13.1 213.3±11.5 221.4±14.3 198.2±10.1 hardness 367.9±12.3 375.1±14.6 382.4±11.2 392.3+16.5 395.6±13.4 368.1±12.6 395.1±14.6 Viscosity 9.1±0.12 9.3±0.23 9.2±0.23 8.9±0.18 9.0±0.14 9.2±0.23 9.1±0.11 elasticity 1.24±0.13 1.26±0.23 1.25±0.04 1.02±0.07 1.06±0.24 0.93±0.21 1.24±0.13 Cohesion 0.68±0.014 0.75±0.023 0.72±0.021 0.52±0.024 0.61±0.025 0.56±0.024 0.62±0.033 Responsiveness 0.31±0.04 0.36±0.05 0.34±0.03 0.30±0.03 0.31±0.06 0.35±0.08 0.28±0.03

[0112] As can be seen from Table 1, compared with the comparative examples, the texture indicators of the slim noodles prepared by the method of the present invention are better than those of comparative examples 1-4. It can be seen that the addition of konjac flour can improve the chewiness, viscosity and elasticity of the noodles, and the addition of eucommia leaf powder has little effect on the texture characteristics of the noodles. However, since eucommia leaf powder is an ancient and precious Chinese herbal medicine, it has a certain effect on the health of users.

[0113] In addition, through comparison, it can be found that the texture characteristics of the noodles are optimized after the Eucommia leaf powder is squeezed, filtered, and the juice is distilled, and the two-stage drying step also improves some of the excellent properties of the noodles to a certain extent.

[0114] 2. Sensory evaluation of dried noodles

[0115] Sensory evaluation standards: The sensory evaluation team consists of 10 judges (5 men and 5 women, aged between 25 and 40 years old). Before the test, the judges are trained so that they have a clear understanding of the terms for evaluating the various indicators of noodles and the ability to distinguish, judge and express the characteristics of each indicator. The sensory evaluation test is carried out in a clean and tidy laboratory with independent compartments so that each judge will not interfere with or affect each other. After tasting each sample, the judges rinse their mouths with pure water to avoid affecting the next tasting. The average score of the 10 people is used as the final sensory score. The sensory evaluation index test results are shown in Table 2, and the standards of the sensory evaluation index are shown in Table 3.

[0116] Table 2 Sensory evaluation index test results

[0117]

[0118]

[0119] Table 3 Scoring criteria for sensory evaluation indicators

[0120]

[0121] From the above comparison, it can be seen that compared with the comparative example, the noodles of the present invention have a certain degree of improvement in hardness, chewiness, cohesion, elasticity, palatability, appearance, flavor and overall acceptance.

[0122] 3. Foam resistance test

[0123] When measuring the bubble resistance index, take 10g of dry noodles and cook them to the optimal cooking time, then soak them in 90-100℃ hot water for 5min; take out the noodles and let them stand for 5min (at this time, the water on the surface of the noodles is completely drained), and weigh the mass (i.e., the air-dried mass); the bubble resistance calculation formula is: bubble resistance % = (air-dried mass g-log) / 10g×100%. Its fresh mass is used as the main evaluation index of the bubble resistance of noodles. The higher the water absorption of noodles, the worse the bubble resistance. The results are shown in Table 4.

[0124] The best cooking time is determined by conducting a preliminary experiment in advance to determine the best cooking time. Under the same cooking conditions as the formal experiment, 20 dried noodles are put into a boiling water pot. After boiling for 2 minutes, one dried noodle is taken out every 30 seconds. The noodles are squeezed with two transparent glass plates. When the hard core just disappears, it is recorded as the best cooking time. Due to differences in stoves and pots, the cooking time of each test is not exactly the same, and the best cooking time needs to be re-determined.

[0125] Table 4 Foam resistance test results

[0126] index Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Foam resistance / % 172.3 189.4 182.8 170.2 169.7 143.4 186.3

[0127] As can be seen from Table 4, compared with noodles without konjac flour, adding konjac flour can increase the foaming resistance of noodles. And compared with other comparative examples, the noodles of the present invention with adding eucommia and konjac flour have the best foaming resistance.

[0128] The embodiments described above are only preferred embodiments of the present invention and are only used to explain the present invention, not to limit the scope of implementation of the present invention. For those skilled in the art, other implementation methods can certainly be easily made by replacement or modification based on the technical contents disclosed in this specification. Therefore, all changes and improvements made on the principles of the present invention should be included in the scope of the patent application of the present invention.

Claims

1. A konjac and eucommia fine noodles, characterized in that: The noodles are composed of the following raw materials in parts by weight: 0.7-1.3 parts of konjac flour, 0.2-0.5 parts of eucommia leaf powder, and 100 parts of refined flour.

2. The konjac and eucommia fine noodles according to claim 1, characterized in that The noodles are composed of the following raw materials in parts by weight: 1 part of konjac flour, 0.5 parts of eucommia leaf powder, and 100 parts of refined flour.

3. The preparation method of konjac eucommia noodles according to claim 1 or 2, characterized in that, The preparation method is: (1) Add refined flour to water at room temperature and dissolve it into flour milk; (2) keeping the mixture at 58-70°C for 20 minutes, stirring the mixture thoroughly, and forming a viscous and transparent flour paste. After vacuum degassing, the mixture is cooled to 40°C for later use. (3) adding konjac flour and Eucommia leaf powder to flour paste, stirring and then adding dry refined flour to make its water content reach 40-50%, transferring to a dough mixer, stirring, and standing to form dough; (4) performing vacuum degassing again after kneading the dough; (5) Ripening, sheeting, cutting into strips, rapid drying at 42-48°C, cutting, and packaging.

4. The method for preparing konjac and eucommia noodles according to claim 3, wherein The mass ratio of the refined flour to the normal temperature water is 1:3-5.

5. The method for preparing konjac and eucommia noodles according to claim 3, wherein The vacuum degassing treatment time in step (2) and step (4) is 20-40 minutes, and the drying time in step (5) is 30-50 minutes.

6. The method for preparing konjac and eucommia noodles according to claim 5, wherein The vacuum degassing treatment time in step (2) and step (4) is 30 minutes, and the drying time in step (5) is 40 minutes.

7. The method for preparing konjac and eucommia noodles according to claim 5, wherein: The drying process is carried out in two stages. The first stage is at a temperature of 42-44°C for 25-35 minutes, and the second stage is at a temperature of 44-48°C for 5-15 minutes.

8. The method for preparing konjac and eucommia noodles according to claim 3, wherein: The preparation method of the Eucommia ulmoides leaf powder is: (1) using dried Eucommia ulmoides leaf raw material, removing impurities, inspecting, cleaning, drying, crushing and placing in a dry and cool place for standby use; (2) mechanically pressing the crushed Eucommia ulmoides leaves, and collecting the pressed cake and juice respectively; (3) drying the pressed cake, grinding it with a ball mill, and filtering it with a sieve to obtain a powder; (4) distilling the juice to obtain a distillate; (5) The distillate is then mixed into the powder, stirred evenly, dried again, and ground to obtain Eucommia leaf powder.

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