Radix puerariae and pumpkin noodles and making method thereof

Abstract

The invention provides radix puerariae and pumpkin noodles and a making method thereof, and relates to the technical field of pumpkin noodles. The radix puerariae and pumpkin noodles comprise the following raw materials in parts by weight: 40-60 parts of dragon bone powder, 8-12 parts of pearl powder, 25-35 parts of wild jujube powder, 15-25 parts of polygala tenuifolia powder, 8-12 parts of ox horn powder, 25-35 parts of poria cocos powder, 15-25 parts of oyster powder, 40-60 parts of honey, 10-20 parts of Chinese wolfberry fruits, 180-220 parts of radix puerariae powder and 230-270 parts of pumpkins. According to the radix puerariae and pumpkin noodles and the making method thereof, the radix puerariae and pumpkin noodles and the making method thereof have very high nutritional value, diversified health-care functions, unique taste and attractive visual effects, can be widely applied to people with healthy diet and special diet requirements, and are innovative food with great market prospects.

Description

Technical Field

[0001] The invention relates to the technical field of pumpkin noodles, in particular to kudzu root pumpkin noodles and a preparation method thereof. Background Art

[0002] Pueraria noodles are a special type of pasta made with Pueraria as the main ingredient. Pueraria is a plant that can be used as both medicine and food. It is rich in dietary fiber and a variety of trace elements. It has the effects of clearing away heat and detoxifying, promoting the production of body fluids and quenching thirst, and improving immunity. Pueraria noodles are made by mixing Pueraria powder with wheat flour or other grain flour. The noodles are off-white in color, have a delicate taste, and have a slight fragrance of Pueraria. Due to its low calorie and high nutritional value, Pueraria noodles are regarded as a healthy food, especially suitable for people with healthy diets and special dietary needs. Common ways of eating include boiling noodles, stir-frying noodles, or making soup noodles. They can be paired with various vegetables, meats, and seasonings to enrich the taste and nutrition.

[0003] Currently, kudzu root noodle products on the market tend to be relatively simple in terms of raw materials and formulas, which leads to their relatively limited functionality and benefits to diners. For example, many kudzu root noodles only use kudzu root powder as the main raw material. Although kudzu root itself is rich in a variety of beneficial ingredients, such as flavonoids and dietary fiber, the single raw material limits the diversity of its nutritional content and functions. This limitation means that consumers may not be able to obtain more comprehensive health benefits, especially for those who are seeking specific health support, single-ingredient kudzu root noodles may not meet their needs. Summary of the invention

[0004] In view of the deficiencies in the prior art, the present invention provides a kudzu root pumpkin noodle and a preparation method thereof, which solves the problem of the prior art having relatively single nutritional components and functions.

[0005] To achieve the above objectives, the present invention is implemented through the following technical scheme: a kind of kudzu root pumpkin noodles, which includes, by weight, 40-60 parts of dragon bone powder, 8-12 parts of pearl powder, 25-35 parts of sour jujube powder, 15-25 parts of polygala powder, 8-12 parts of ox horn powder, 25-35 parts of poria powder, 15-25 parts of oyster powder, 40-60 parts of honey, 10-20 parts of wolfberry, 180-220 parts of kudzu root powder, and 230-270 parts of pumpkin.

[0006] Preferably, the raw materials in parts by weight include: 45-55 parts of dragon bone powder, 9-11 parts of pearl powder, 28-32 parts of sour jujube powder, 18-22 parts of polygala powder, 9-11 parts of ox horn powder, 28-32 parts of poria powder, 18-22 parts of oyster powder, 45-55 parts of honey, 12-18 parts of wolfberry, 190-210 parts of kudzu powder, and 240-260 parts of pumpkin.

[0007] Preferably, the raw materials in parts by weight include: 48-52 parts of dragon bone powder, 10-12 parts of pearl powder, 30-35 parts of sour jujube powder, 20-25 parts of polygala powder, 10-12 parts of ox horn powder, 30-35 parts of poria powder, 20-25 parts of oyster powder, 50-60 parts of honey, 15-20 parts of wolfberry, 200-220 parts of kudzu powder, and 250-270 parts of pumpkin.

[0008] A method for making kudzu root pumpkin noodles specifically comprises the following steps:

[0009] S1. Raw material preparation

[0010] Mix dragon bone powder, pearl powder, jujube powder, polygala powder, ox horn powder, poria powder, and oyster powder evenly and set aside. Wash and peel the pumpkin, remove the seeds, cut into small pieces and set aside. Prepare wolfberry and honey.

[0011] S2. Extracts of Chinese herbal medicines

[0012] Add the mixed Chinese medicine powder into 1000 ml of water, boil over low heat for 30 minutes, filter to obtain the Chinese medicine extract, and set aside;

[0013] S3. Pumpkin puree processing

[0014] Steam the pumpkin chunks in a steamer for about 15-20 minutes, use a slow press to make a fine pumpkin puree, add honey and mix well;

[0015] S4. Dough making

[0016] Mix the kudzu root powder and wolfberry evenly, slowly add the hot Chinese medicine extract, and add the honey pumpkin puree at the same time, mix all the ingredients by hand or in a blender to form a soft dough;

[0017] S5. Dough fermentation

[0018] Put the mixed dough into a fresh-keeping bag, seal it and place it in a warm place to ferment for 30 minutes;

[0019] S6. Dough shaping

[0020] Divide the fermented dough into several small pieces, each weighing about 50-100 grams, use a dough sheeter to press the dough into thin sheets with a thickness of about 2 mm, and cut out the shapes with a customized mold;

[0021] S7. Low temperature and slow drying

[0022] Place the cut noodles evenly on the tray of the food dehydrator, set the temperature to 45-50℃, and the slow drying time is about 10-12 hours.

[0023] Preferably, after the low-temperature slow drying in step S7, ultraviolet sterilization is also included, and the dried noodles are placed in an ultraviolet sterilization box and irradiated for 15-20 minutes.

[0024] Preferably, after shaping the dough in step S6, ultrasonic treatment is also included, wherein the cut noodles are spread on a tray, placed in an ultrasonic cleaning machine, a small amount of Chinese herbal medicine extract is added, and ultrasonic treatment is turned on for 5-10 minutes.

[0025] Preferably, the decoction time of the Chinese medicinal material extract in step S2 can be adjusted to 20-40.

[0026] Preferably, the cooking time of the pumpkin puree in step S3 can be adjusted to 10-20 minutes.

[0027] The present invention provides a kudzu root pumpkin noodle and a preparation method thereof, which has the following beneficial effects:

[0028] The invention provides a kudzu root pumpkin noodles and a preparation method thereof. The invention significantly improves the nutritional value and functionality of the noodles by combining kudzu root powder, pumpkin and other various traditional Chinese medicines and natural ingredients. The noodles are rich in dietary fiber, flavonoids, vitamins and minerals, and have various health care functions such as regulating blood sugar, lowering blood pressure, enhancing immunity and protecting eyesight. At the same time, the noodles have a soft and delicate taste, are sweet and delicious, and have a natural and beautiful color, and are suitable for people of all ages to eat. The production process is advanced, including traditional Chinese medicine extraction, dough fermentation, low-temperature slow drying and ultraviolet sterilization steps, which ensure the quality and safety of the product. In addition, the kudzu root pumpkin noodles are suitable for daily diet and as functional food to meet the health needs of different consumers. DETAILED DESCRIPTION

[0029] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0030] Example 1

[0031] The embodiment of the present invention provides a kudzu root and pumpkin noodles. The raw materials include, by weight: 40-60 parts of dragon bone powder, 8-12 parts of pearl powder, 25-35 parts of sour jujube powder, 15-25 parts of polygala powder, 8-12 parts of ox horn powder, 25-35 parts of poria powder, 15-25 parts of oyster powder, 40-60 parts of honey, 10-20 parts of wolfberry, 180-220 parts of kudzu root powder, and 230-270 parts of pumpkin.

[0032] A method for making kudzu root pumpkin noodles specifically comprises the following steps:

[0033] S1. Raw material preparation

[0034] Mix dragon bone powder, pearl powder, jujube powder, polygala powder, ox horn powder, poria powder, and oyster powder evenly and set aside. Wash and peel the pumpkin, remove the seeds, cut into small pieces and set aside. Prepare wolfberry and honey.

[0035] S2. Extracts of Chinese herbal medicines

[0036] Add the mixed Chinese medicine powder into 1000 ml of water, boil over low heat for 30 minutes, filter to obtain the Chinese medicine extract, and set aside;

[0037] S3. Pumpkin puree processing

[0038] Steam the pumpkin chunks in a steamer for about 15-20 minutes, use a slow press to make a fine pumpkin puree, add honey and mix well;

[0039] S4. Dough making

[0040] Mix the kudzu root powder and wolfberry evenly, slowly add the hot Chinese medicine extract, and add the honey pumpkin puree at the same time, mix all the ingredients by hand or in a blender to form a soft dough;

[0041] S5. Dough fermentation

[0042] Put the mixed dough into a fresh-keeping bag, seal it and place it in a warm place to ferment for 30 minutes;

[0043] S6. Dough shaping

[0044] Divide the fermented dough into several small pieces, each weighing about 50-100 grams, use a dough sheeter to press the dough into thin sheets with a thickness of about 2 mm, and cut out the shapes with a customized mold;

[0045] S7. Low temperature and slow drying

[0046] Place the cut noodles evenly on the tray of the food dehydrator, set the temperature to 45-50℃, and the slow drying time is about 10-12 hours.

[0047] After the low-temperature slow drying in step S7, ultraviolet sterilization is also included. The dried noodles are placed in an ultraviolet sterilization box and irradiated for 15-20 minutes. After the dough is shaped in step S6, ultrasonic treatment is also included. The cut noodles are spread on a tray, placed in an ultrasonic cleaning machine, a small amount of Chinese medicine extract is added, and ultrasonic treatment is turned on for 5-10 minutes. The decoction time of the Chinese medicine material extract in step S2 can be adjusted to 20-40 minutes to ensure that the Chinese medicine ingredients are fully extracted. The cooking time of the pumpkin puree in step S3 can be adjusted to 10-20 minutes to ensure that the pumpkin puree is delicate and does not contain the taste of raw pumpkin.

[0048] Example 2

[0049] The embodiment of the present invention provides a kudzu root and pumpkin noodles. The raw materials include, by weight: 45-55 parts of dragon bone powder, 9-11 parts of pearl powder, 28-32 parts of sour jujube powder, 18-22 parts of polygala powder, 9-11 parts of ox horn powder, 28-32 parts of poria powder, 18-22 parts of oyster powder, 45-55 parts of honey, 12-18 parts of wolfberry, 190-210 parts of kudzu root powder, and 240-260 parts of pumpkin.

[0050] A method for making kudzu root pumpkin noodles specifically comprises the following steps:

[0051] S1. Raw material preparation

[0052] Mix dragon bone powder, pearl powder, jujube powder, polygala powder, ox horn powder, poria powder, and oyster powder evenly and set aside. Wash and peel the pumpkin, remove the seeds, cut into small pieces and set aside. Prepare wolfberry and honey.

[0053] S2. Extracts of Chinese herbal medicines

[0054] Add the mixed Chinese medicine powder into 1000 ml of water, boil over low heat for 30 minutes, filter to obtain the Chinese medicine extract, and set aside;

[0055] S3. Pumpkin puree processing

[0056] Steam the pumpkin chunks in a steamer for about 15-20 minutes, use a slow press to make a fine pumpkin puree, add honey and mix well;

[0057] S4. Dough making

[0058] Mix the kudzu root powder and wolfberry evenly, slowly add the hot Chinese medicine extract, and add the honey pumpkin puree at the same time, mix all the ingredients by hand or in a blender to form a soft dough;

[0059] S5. Dough fermentation

[0060] Put the mixed dough into a fresh-keeping bag, seal it and place it in a warm place to ferment for 30 minutes;

[0061] S6. Dough shaping

[0062] Divide the fermented dough into several small pieces, each weighing about 50-100 grams, use a dough sheeter to press the dough into thin sheets with a thickness of about 2 mm, and cut out the shapes with a customized mold;

[0063] S7. Low temperature and slow drying

[0064] Place the cut noodles evenly on the tray of the food dehydrator, set the temperature to 45-50℃, and the slow drying time is about 10-12 hours.

[0065] After the low-temperature slow drying in step S7, ultraviolet sterilization is also included. The dried noodles are placed in an ultraviolet sterilization box and irradiated for 15-20 minutes. After the dough is shaped in step S6, ultrasonic treatment is also included. The cut noodles are spread on a tray, placed in an ultrasonic cleaning machine, a small amount of Chinese medicine extract is added, and ultrasonic treatment is turned on for 5-10 minutes. The decoction time of the Chinese medicine material extract in step S2 can be adjusted to 20-40 minutes to ensure that the Chinese medicine ingredients are fully extracted. The cooking time of the pumpkin puree in step S3 can be adjusted to 10-20 minutes to ensure that the pumpkin puree is delicate and does not contain the taste of raw pumpkin.

[0066] Example 3

[0067] The embodiment of the present invention provides a kudzu root and pumpkin noodles. The raw materials include, by weight: 48-52 parts of dragon bone powder, 10-12 parts of pearl powder, 30-35 parts of sour jujube powder, 20-25 parts of polygala powder, 10-12 parts of ox horn powder, 30-35 parts of poria powder, 20-25 parts of oyster powder, 50-60 parts of honey, 15-20 parts of wolfberry, 200-220 parts of kudzu root powder, and 250-270 parts of pumpkin.

[0068] A method for making kudzu root pumpkin noodles specifically comprises the following steps:

[0069] S1. Raw material preparation

[0070] Mix dragon bone powder, pearl powder, jujube powder, polygala powder, ox horn powder, poria powder, and oyster powder evenly and set aside. Wash and peel the pumpkin, remove the seeds, cut into small pieces and set aside. Prepare wolfberry and honey.

[0071] S2. Extracts of Chinese herbal medicines

[0072] Add the mixed Chinese medicine powder into 1000 ml of water, boil over low heat for 30 minutes, filter to obtain the Chinese medicine extract, and set aside;

[0073] S3. Pumpkin puree processing

[0074] Steam the pumpkin chunks in a steamer for about 15-20 minutes, use a slow press to make a fine pumpkin puree, add honey and mix well;

[0075] S4. Dough making

[0076] Mix the kudzu root powder and wolfberry evenly, slowly add the hot Chinese medicine extract, and add the honey pumpkin puree at the same time, mix all the ingredients by hand or in a blender to form a soft dough;

[0077] S5. Dough fermentation

[0078] Put the mixed dough into a fresh-keeping bag, seal it and place it in a warm place to ferment for 30 minutes;

[0079] S6. Dough shaping

[0080] Divide the fermented dough into several small pieces, each weighing about 50-100 grams, use a dough sheeter to press the dough into thin sheets with a thickness of about 2 mm, and cut out the shapes with a customized mold;

[0081] S7. Low temperature and slow drying

[0082] Place the cut noodles evenly on the tray of the food dehydrator, set the temperature to 45-50℃, and the slow drying time is about 10-12 hours.

[0083] After the low-temperature slow drying in step S7, ultraviolet sterilization is also included. The dried noodles are placed in an ultraviolet sterilization box and irradiated for 15-20 minutes. After the dough is shaped in step S6, ultrasonic treatment is also included. The cut noodles are spread on a tray, placed in an ultrasonic cleaning machine, a small amount of Chinese medicine extract is added, and ultrasonic treatment is turned on for 5-10 minutes. The decoction time of the Chinese medicine material extract in step S2 can be adjusted to 20-40 minutes to ensure that the Chinese medicine ingredients are fully extracted. The cooking time of the pumpkin puree in step S3 can be adjusted to 10-20 minutes to ensure that the pumpkin puree is delicate and does not contain the taste of raw pumpkin.

[0084] Pueraria powder is rich in dietary fiber, flavonoids and various trace elements, which can regulate blood sugar and lower blood pressure. Pumpkin is rich in beta-carotene, vitamin C, vitamin E and minerals, which can enhance immunity and protect eyesight. Dragon bone powder is mainly made of animal bones, rich in minerals such as calcium and phosphorus, which is conducive to bone health. Pearl powder is rich in amino acids, trace elements and various vitamins, which is conducive to skin health and increases skin elasticity and luster. Jujube is rich in vitamin C and various minerals, which can enhance immunity and resist fatigue. Polygala contains active ingredients such as polygala saponin, which can improve memory and cognitive function. Ox horn powder is rich in minerals such as calcium and phosphorus, which is conducive to bone and tooth health. Poria contains a variety of polysaccharides and triterpenoids, which have diuretic and spleen-strengthening effects. Oyster powder is rich in zinc, selenium, protein, etc., which can enhance immunity and promote growth and development. Honey contains a variety of vitamins, minerals and antioxidants, which can provide energy and enhance physical strength. The addition of honey makes the noodles sweeter and adds flavor. Wolfberry is rich in vitamins, minerals and antioxidants, which can enhance immunity and protect eyesight.

[0085] The combination of various Chinese medicines and natural ingredients makes Pueraria lobata pumpkin noodles rich in vitamins, minerals, dietary fiber and antioxidants, and has high nutritional value. Different Chinese medicine ingredients have different health benefits, such as calming the nerves, helping sleep, enhancing memory, clearing away heat and detoxifying, and strengthening the kidneys, etc., which are suitable for people with different physiques and needs. The addition of pumpkin puree and honey makes the noodles softer, more delicate, and sweet in taste, suitable for people of all ages. The yellow color of pumpkin puree gives the noodles a natural color, which is beautiful and attractive and increases appetite. This kind of noodles is suitable for daily consumption and is also suitable for specific groups of people (such as insomnia, memory loss, and kidney deficiency) as functional food.

[0086] Pueraria powder is rich in dietary fiber, flavonoids and various trace elements, which can regulate blood sugar and lower blood pressure; pumpkin is rich in beta-carotene, vitamin C, vitamin E and minerals, which can enhance immunity and protect eyesight; dragon bone powder is rich in calcium, phosphorus and other minerals, which is conducive to bone health; pearl powder contains a variety of amino acids, trace elements and vitamins, which is conducive to skin health and increases skin elasticity and luster; sour jujube is rich in vitamin C and various minerals, which can enhance immunity and resist fatigue; Polygala contains active ingredients such as polygala saponin, which can improve memory and cognitive function; ox horn powder is also rich in calcium and phosphorus, which is conducive to bone and tooth health; Poria contains a variety of polysaccharides and triterpenoids, which have diuretic and spleen-strengthening effects; oyster powder is rich in zinc, selenium and protein, which can enhance immunity and promote growth and development; honey provides a variety of vitamins, minerals and antioxidants to enhance physical strength; wolfberry is rich in a variety of vitamins, minerals and antioxidants, which can enhance immunity and protect eyesight. The comprehensive use of multiple ingredients makes the nutritional value of Pueraria pumpkin noodles comprehensive and rich.

[0087] Different Chinese medicinal ingredients have different health benefits, such as calming the nerves, helping sleep, enhancing memory, clearing away heat and detoxifying, and strengthening the kidneys and body. This diversity of functions makes the kudzu root pumpkin noodles not only suitable for daily consumption, but also particularly suitable for people with specific health needs, such as insomnia, memory loss, and kidney deficiency. Compared with kudzu root noodles with a single ingredient, the kudzu root pumpkin noodles of the present invention can provide consumers with more comprehensive health support to meet different physiques and needs.

[0088] The addition of pumpkin puree makes the noodles softer and more delicate, while bringing a natural sweetness and yellow visual effect. The addition of honey further increases the sweet taste of the noodles, making the kudzu root pumpkin noodles more unique in flavor and suitable for people of all ages. The yellow color of pumpkin puree gives the noodles a natural color, which is beautiful and attractive and can increase appetite. This natural color not only improves the appearance of the product, but also increases the consumer's eating experience.

[0089] The preparation method of the present invention includes multiple advanced process steps, such as decocting of Chinese medicinal material extract, steaming and squeezing of pumpkin puree, fermentation of dough, slow drying at low temperature, ultraviolet sterilization and ultrasonic treatment. These steps not only ensure the full extraction and mixing of raw material components, but also effectively improve the quality and safety of noodles. Pueraria lobata pumpkin noodles are suitable for daily consumption and also suitable as functional food, especially for people with specific health needs. Its diversity and functionality make it more competitive in the market and can meet the taste and health needs of different consumers.

[0090] As a low-calorie, high-nutrition food, kudzu root pumpkin noodles meet the modern people's pursuit of healthy diet. Especially in modern life, more and more people pay attention to the health and diversity of diet, and the kudzu root pumpkin noodles of the present invention provide more options that are beneficial to health. The present invention innovatively expands the raw material range of kudzu root noodles by combining a variety of traditional Chinese medicines and natural ingredients, making it far superior to the existing single-ingredient kudzu root noodles in terms of function and nutritional value. This innovative formula not only enhances the market appeal of the product, but also brings more health benefits to consumers.

[0091] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A kudzu root pumpkin noodle, characterized in that: The raw materials in parts by weight include: 40-60 parts of dragon bone powder, 8-12 parts of pearl powder, 25-35 parts of sour jujube powder, 15-25 parts of polygala powder, 8-12 parts of ox horn powder, 25-35 parts of poria powder, 15-25 parts of oyster powder, 40-60 parts of honey, 10-20 parts of wolfberry, 180-220 parts of kudzu powder, and 230-270 parts of pumpkin.

2. The kudzu root pumpkin noodles according to claim 1, characterized in that: The raw materials in parts by weight include: 45-55 parts of dragon bone powder, 9-11 parts of pearl powder, 28-32 parts of sour jujube powder, 18-22 parts of polygala powder, 9-11 parts of ox horn powder, 28-32 parts of poria powder, 18-22 parts of oyster powder, 45-55 parts of honey, 12-18 parts of wolfberry, 190-210 parts of kudzu powder, and 240-260 parts of pumpkin.

3. The kudzu root pumpkin noodles according to claim 1, characterized in that: The raw materials in parts by weight include: 48-52 parts of dragon bone powder, 10-12 parts of pearl powder, 30-35 parts of sour jujube powder, 20-25 parts of polygala powder, 10-12 parts of ox horn powder, 30-35 parts of poria powder, 20-25 parts of oyster powder, 50-60 parts of honey, 15-20 parts of wolfberry, 200-220 parts of kudzu powder, and 250-270 parts of pumpkin.

4. The method for making kudzu root pumpkin noodles according to any one of claims 1 to 3, characterized in that: The specific steps include: S1. Raw material preparation Mix dragon bone powder, pearl powder, jujube powder, polygala powder, ox horn powder, poria powder, and oyster powder evenly and set aside. Wash and peel the pumpkin, remove the seeds, cut into small pieces and set aside. Prepare wolfberry and honey. S2. Extracts of Chinese herbal medicines Add the mixed Chinese medicine powder into 1000 ml of water, boil over low heat for 30 minutes, filter to obtain the Chinese medicine extract, and set aside; S3. Pumpkin puree processing Steam the pumpkin chunks in a steamer for about 15-20 minutes, use a slow press to make a fine pumpkin puree, add honey and mix well; S4. Dough making Mix the kudzu root powder and wolfberry evenly, slowly add the hot Chinese medicine extract, and add the honey pumpkin puree at the same time, mix all the ingredients by hand or in a blender to form a soft dough; S5. Dough fermentation Put the mixed dough into a fresh-keeping bag, seal it and place it in a warm place to ferment for 30 minutes; S6. Dough shaping Divide the fermented dough into several small pieces, each weighing about 50-100 grams, use a dough sheeter to press the dough into thin sheets with a thickness of about 2 mm, and cut out the shapes with a customized mold; S7. Low temperature and slow drying Place the cut noodles evenly on the tray of the food dehydrator, set the temperature to 45-50℃, and the slow drying time is about 10-12 hours.

5. The method for making kudzu root and pumpkin noodles according to claim 4, characterized in that: After the low-temperature slow drying in step S7, ultraviolet sterilization is also included, and the dried noodles are placed in an ultraviolet sterilization box and irradiated for 15-20 minutes.

6. The method for making kudzu root and pumpkin noodles according to claim 4, characterized in that: After the dough is shaped in step S6, ultrasonic treatment is also included, in which the cut noodles are spread on a tray, placed in an ultrasonic cleaning machine, a small amount of Chinese medicine extract is added, and ultrasonic treatment is turned on for 5-10 minutes.

7. The method for making kudzu root and pumpkin noodles according to claim 4, characterized in that: The decoction time of the Chinese medicinal material extract in step S2 can be adjusted to 20-40 minutes.

8. The method for making kudzu root and pumpkin noodles according to claim 4, characterized in that: The cooking time of the pumpkin puree in step S3 can be adjusted to 10-20 minutes.