Dried noodles capable of warming yang, nourishing yin and consolidating foundation and preparation method thereof

Abstract

The invention discloses dry noodles capable of warming yang, nourishing yin and consolidating foundation and a preparation method of the dry noodles. 55-75% of wheat flour is used as a base, and a plurality of functional components such as penis cervi powder and sea cucumber peptide powder are scientifically proportioned. A Yang-warming, yin-nourishing and foundation-consolidating ternary compatibility system is innovatively constructed, the optimal ratio of the penis cervi powder to the mulberries to the cordyceps militaris is determined to be 5: 2: 3 through an orthogonal test, and the DPPH free radical scavenging rate is increased to 82.4%. The sea cucumber peptide and the oyster peptide are embedded by the chitosan-pectin double-layer micro-capsule, so that the temperature resistance is improved to 120 DEG C, and the gastrointestinal tract release characteristic of active ingredients is optimized; the perigord truffle and the cordyceps militaris are subjected to vacuum freeze-drying and superfine grinding at-40 DEG C, and the retention rate of cordycepin is greater than or equal to 85 In the production process, the moisture and quality are accurately controlled through gradient drying, so that the moisture content of the noodles is less than or equal to 12%, the moisture activity is less than or equal to 0.65, and the fracture rate is less than or equal to 3%. The dry noodles realize scientific fusion of multi-source active ingredients, have both nutrition and health care and good eating quality, and provide a new idea for development of functional cooked wheaten food.

Description

Technical Field

[0001] The present invention relates to the field of health food manufacturing, and specifically discloses a dry noodle that can warm yang, nourish yin, and strengthen the root, and a preparation method thereof. Background Art

[0002] In the field of functional foods, the research and development of products for kidney conditioning has long been restricted by multi-dimensional technical bottlenecks: Traditional kidney-tonifying foods mostly rely on single animal or plant ingredients, such as deer penis and mulberries. Due to the single mechanism of action, it is difficult to achieve multi-dimensional conditioning of "warming yang - nourishing yin - strengthening the root". The highest DPPH free radical scavenging rate is only 56%, and the antioxidant and kidney protection effects are limited; High-temperature processes in conventional processing (such as hot air drying temperature > 60°C) will cause oxidation and inactivation of thermosensitive components such as cordycepin and saponins. The retention rate of sea cucumber peptides is ≤ 70%, and the retention rate of cordycepin is usually < 60%, seriously affecting the efficacy; When animal and plant active ingredients are compounded with wheat flour, it is easy to damage the gluten protein structure, resulting in a noodle breakage rate > 10%, which cannot meet the processing quality requirements; In addition, traditional drying technologies are difficult to accurately control the water activity. The water activity (Aw) of the product > 0.7, it is easy to mildew during storage at room temperature and the shelf life < 6 months. At the same time, the noodle taste will decrease significantly with the extension of storage time. Although there are attempts in the prior art to improve the efficacy through single-component purification or simple compounding, a systematic solution of "synergistic compatibility of efficacy components - active protection - process optimization" has not been formed. It is urgent to break through the above bottlenecks through the construction of a multi-source component synergy system, the innovation of low-temperature processing technology, and the breakthrough of precise humidity control technology. Summary of the Invention

[0003] The purpose of the present invention is to provide a dry noodle that can warm yang, nourish yin, and strengthen the root, and a preparation method thereof.

[0004] To achieve the above purpose, the present invention provides the following technical solutions: A dry noodle that can warm yang, nourish yin, and strengthen the root, comprising the following components in weight percentage: 55 - 75% of wheat flour, 3 - 6% of deer penis powder, 2 - 5% of sea cucumber peptide powder, 1 - 3% of Cordyceps militaris, 1 - 3% of mulberries, 20% - 25% of purified water, and the sea cucumber peptide powder is encapsulated with a chitosan - pectin double-layer microcapsule.

[0005] Specifically, the moisture content of the dry noodle finished product ≤ 12%, the water activity ≤ 0.65, and the breakage rate ≤ 3%.

[0006] Specifically, it also comprises 2 - 4% of ginseng powder, 2 - 4% of oyster peptide, 1 - 2.5% of okra, 0.5 - 2% of black truffle, 0.5 - 1.5% of cinnamon.

[0007] Specifically, it includes the following steps: (1) Mix sea cucumber peptide, oyster peptide and mulberry extract, and spray dry to make double-layer microcapsule particles; (2)Vacuum freeze-dry Cordyceps militaris and Tuber melanosporum, and then ultrafinely pulverize them. (3)Mix and stir dry materials such as wheat flour and deer penis powder with ice water containing okra mucus, add microcapsule particles, and then roll and cut into strips. (4)Adopt gradient drying: shape and dry at 40°C for 2 hours, and then vacuum dry at 30°C for 4 hours.

[0008] Specifically, it is characterized in that the vacuum freeze-drying temperature is -40°C, the particle size after ultrafine pulverization is ≤10 μm, and the vacuum degree of gradient drying is 0.1 MPa.

[0009] Innovation in formula compatibility (1)"Warming yang, nourishing yin and strengthening the root" ternary compatibility system: ① Warming yang: deer penis powder (containing androgen precursors) + cinnamon (promoting blood circulation); ② Nourishing yin: mulberry (anthocyanin) + Tuber melanosporum (sterols); ③ Strengthening the root: Cordyceps militaris (cordycepin) + ginseng (saponins).

[0010] (2)Synergistic enhancement ratio: Through orthogonal experiments, when the ratio of deer penis powder: mulberry: Cordyceps militaris is 5:2:3, the DPPH free radical scavenging rate is increased to 82.4%, while the highest rate of single component is only 56%.

[0011] Active ingredient protection technology (1)Double-layer microencapsulation: Sea cucumber peptide and oyster peptide are encapsulated with "chitosan-pectin" double walls, and the heat resistance is increased to 120°C. The conventional process can only withstand 80°C. The gastric juice sustained release rate is ≤30%, and the intestinal juice release rate is ≥90%.

[0012] (2)Vacuum freeze-drying: Tuber melanosporum and Cordyceps militaris are freeze-dried at 40°C and then ultrafinely pulverized (particle size ≤10 μm), and the retention rate of cordycepin is ≥85%.

[0013] Stage-controlled temperature drying: (1)Shaping: temperature 40°C, humidity 50%, time 2 hours, target moisture 18%.

[0014] (2)Drying: temperature 30°C, humidity 10%, time 4 hours, target moisture ≤12%.

[0015] The beneficial effects of the present invention are as follows: 1. Scientific formula, synergistic effect: Adopting the ternary compatibility system of "warming yang, nourishing yin, and consolidating the root", scientifically combining ingredients such as deer penis powder, cinnamon, mulberry, black truffle, cordyceps militaris, and ginseng. Each ingredient plays a unique role and synergizes with each other. Through orthogonal experiments, when the optimal ratio of deer penis powder, mulberry, and cordyceps militaris is 5:2:3, the DPPH free radical scavenging rate is significantly increased to 82.4%, far exceeding the highest value of 56% of a single ingredient, effectively enhancing the antioxidant performance of the product, and providing consumers with better nutritional supplements and health effects. 2. Protection of active ingredients, more stable nutrition: Using the double-layer microencapsulation technology of "chitosan pectin" for sea cucumber peptide and oyster peptide, significantly improving the heat resistance to 120°C (the conventional process only tolerates 80°C). At the same time, the gastric juice sustained release rate is ≤30%, and the intestinal juice release rate is ≥90%, ensuring the precise release of active ingredients in the gastrointestinal tract, reducing the loss in gastric juice, and improving the absorption efficiency. Black truffle and cordyceps militaris are ultra-finely pulverized after vacuum freeze-drying at -40°C, so that the retention rate of cordycepin is ≥85%, effectively retaining the key nutritional components in the raw materials and maximizing their health care effects. 3. Stage-controlled temperature drying, excellent quality: Using the gradient drying process, first perform shaping drying at 40°C for 2 hours to initially form the noodles, with the target moisture reaching 18%; then dry at 30°C and 0.1MPa in a vacuum environment for 4 hours, and finally control the moisture content to ≤12%, the water activity ≤0.65, and the fracture rate ≤3%. This process not only ensures that the noodles have good physical forms and structural stability and are not easily broken, but also effectively inhibits the growth of microorganisms, extends the product shelf life, and maintains the taste and flavor of the noodles. 4. Integration of multi-source active ingredients, diverse functions: The product is rich in various active ingredients, such as deer penis powder containing androgen precursors, ginseng containing saponins, and mulberry containing anthocyanins, endowing the noodles with multiple health care functions such as warming yang, nourishing yin, and consolidating the root, meeting the diverse health needs of consumers, and being able to supplement a variety of nutrients in daily diet, with both edible and health preservation values. Specific implementation methods

[0016] The following combines examples to further describe in detail the specific implementation methods of the present invention. The following examples are used to illustrate the present invention, but are not used to limit the scope of the present invention.

[0017] The technical solutions described in the present invention, unless otherwise specified, are all conventional solutions in the art; the reagents or materials, unless otherwise specified, all come from commercial channels.

[0018] The present invention provides a dry noodle that can warm yang, nourish yin and strengthen the root. It is made from raw materials in the following weight percentages: wheat flour 55% - 75%, deer penis powder 3% - 6%, sea cucumber peptide powder 2% - 5%, ginseng powder 2% - 4%, oyster peptide 2% - 4%, cordyceps militaris 1% - 3%, okra 1% - 2.5%, black truffle 0.5% - 2%, mulberry 1% - 3%, cinnamon 0.5% - 1.5%, purified water 20% - 25%.

[0019] Example This dry noodle is composed of the following raw materials in weight percentages: wheat flour 65%, deer penis powder 5%, sea cucumber peptide powder 4%, ginseng powder 3%, oyster peptide 3%, cordyceps militaris 2%, okra 2%, black truffle 1%, mulberry 2%, cinnamon 1%, purified water 22%.

[0020] The preparation method is as follows: Raw material pretreatment: Mix sea cucumber peptide, oyster peptide and mulberry extract in a ratio of 1:1:0.5, and prepare double-layer microcapsule particles by spray drying (inlet air temperature 180°C, atomization pressure 20 MPa), with the particle size controlled within 50 - 100 μm; After cordyceps militaris and black truffle are vacuum freeze-dried at -40°C for 48 hours, they are ultrafinely pulverized to a particle size ≤ 10 μm by a jet mill (pressure 0.8 MPa).

[0021] Kneading and forming: Mix dry materials such as wheat flour, deer penis powder, and ginseng powder, add ice water (containing 1% okra mucus) accounting for 15% of the total weight of wheat flour, and stir at 30°C for 10 minutes (rotation speed 80 r / min); Add purified water (containing microcapsule particles) accounting for 7% of the total weight of wheat flour for the second time, perform calendering treatment (calendering ratio 1:2.5), and cut into noodles with a thickness of 1.0 ± 0.2 mm.

[0022] Gradient drying: Setting stage: Hot air drying at 40°C for 2 hours, humidity 50%, to reduce the moisture content of the noodles to 18%; Drying stage: Vacuum drying at 30°C (0.1 MPa) for 4 hours, with the final moisture content ≤ 12%, water activity ≤ 0.65, and breakage rate ≤ 3%.

[0023] Experimental data

[0024] The technical features of the above-described embodiments can be combined arbitrarily. For the sake of brevity of description, not all possible combinations of the technical features in the above embodiments are described. However, as long as the combinations of these technical features do not conflict, they should all be considered as within the scope described in this specification.

[0025] The above-described embodiments merely represent several implementation manners of the present invention. The description thereof is relatively specific and detailed, but it should not be construed as a limitation on the scope of the invention patent. It should be noted that for those of ordinary skill in the art, without departing from the concept of the present invention, several modifications and improvements can still be made, and these all fall within the protection scope of the present invention. Therefore, the protection scope of the present invention patent shall be subject to the appended claims.

Claims

1. A dried noodle that can warm yang, nourish yin and strengthen the root, characterized in that, It contains the following components by weight percentage: wheat flour 55 - 75%, deer penis powder 3 - 6%, sea cucumber peptide powder 2 - 5%, Cordyceps militaris 1 - 3%, mulberry 1 - 3%, purified water 20% - 25%, and the sea cucumber peptide powder is encapsulated with a chitosan - pectin double - layer microcapsule.

2. The dry noodles capable of warming yang, nourishing yin and consolidating the root as claimed in claim 1, wherein, The moisture content of the finished dry noodles is ≤12%, the water activity is ≤0.65, and the breakage rate is ≤3%.

3. A dry noodle capable of warming yang, nourishing yin and consolidating the root, according to claim 1 or 2, characterized in that It also contains ginseng powder 2 - 4%, oyster peptide 2 - 4%, okra 1 - 2.5%, black truffle 0.5 - 2%, cinnamon 0.5 - 1.5%.

4. A method for making dry noodles capable of warming yang, nourishing yin and strengthening the root, as described in any one of claims 1-3, characterized in that, It includes the following steps: (1) Mix sea cucumber peptide, oyster peptide and mulberry extract, and spray - dry to make double - layer microcapsule particles; (2) Vacuum freeze - dry Cordyceps militaris and black truffle and then ultrafinely pulverize them; (3) Mix dry materials such as wheat flour and deer penis powder with ice water containing okra mucus, stir, add microcapsule particles and then roll and cut into strips; (4) Adopt gradient drying: shape - set and dry at 40°C for 2 hours, and vacuum - dry at 30°C for 4 hours.

5. The preparation method according to claim 4, wherein The vacuum freeze - drying temperature is - 40°C, the particle size after ultrafine pulverization is ≤10μm, and the vacuum degree of gradient drying is 0.1MPa.

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