Ganoderma lucidum and lily dietary therapy noodles as well as preparation method and application thereof

Abstract

The invention is suitable for the technical field of functional food processing, and provides ganoderma lucidum and lily dietary therapy noodles as well as a preparation method and application of the ganoderma lucidum and lily dietary therapy noodles. The ganoderma lucidum and lily health-care noodles consist of 78 to 88 kg of high gluten wheat flour, 1.5 to 4 kg of a ganoderma lucidum active extract, 1 to 3 kg of a lily active extract, 0.6 to 1.4 kg of beta-cyclodextrin, 2 to 5 kg of vital gluten, 0.4 to 0.8 kg of a compound of fructo-oligosaccharide and stevioside, 0.6 to 1.0 kg of table salt and 22 to 28 kg of purified water. Through innovative combination of low-temperature extraction, microcapsule embedding and a low-temperature process, the problems of high inactivation rate, poor taste and insufficient stability of active ingredients in the prior art are solved, the retention rate of ganoderma lucidum polysaccharide is greater than or equal to 85%, the retention rate of lily saponin is greater than or equal to 80%, the breakage rate of a cooked finished product is less than or equal to 4%, no obvious bitter taste exists, and sleep improvement and fatigue relief can be assisted.

Description

Technical Field

[0001] This application belongs to the field of functional food processing technology, and in particular relates to a Ganoderma lucidum and lily medicinal noodle, its preparation method and application. Background Technology

[0002] With increasing health awareness among residents, the demand for "food and medicine homology" staple foods among the sub-healthy population is growing rapidly. The synergistic effects of Ganoderma lucidum (calming the mind and enhancing immunity) and lily bulb (nourishing yin and moistening the lungs, calming the mind and soothing the nerves) have made them a popular ingredient combination for functional noodles. According to the "List of Food and Medicine Homology" (2023 edition), Ganoderma lucidum and lily bulb have been explicitly included in the scope of compliant applications, providing policy support for the development of related products. However, existing technologies still have many unresolved key issues.

[0003] In existing technologies, most Ganoderma lucidum and lily-based medicinal noodles are made by directly adding lily powder and Ganoderma lucidum powder, mixing and kneading, fermenting at 25-40℃, shaping, and drying. Although this technology achieves the combination of Ganoderma lucidum, lily, and staple food, it has the following significant drawbacks, making it difficult to meet consumers' core needs for efficacy, taste, and product stability: First, the retention rate of core active ingredients is low, resulting in poor conditioning effects; second, the taste and processing adaptability are poor, leading to insufficient palatability; and third, raw material quality control is lacking, resulting in poor product consistency.

[0004] Furthermore, the industry currently lacks unified standards regarding the thresholds and safe addition ratios of active ingredients from Ganoderma lucidum and lily bulbs in staple food products, further exacerbating the imbalance between product efficacy and taste. Therefore, addressing these shortcomings of existing technologies and developing a Ganoderma lucidum and lily bulb-based dietary noodle product that efficiently retains active ingredients, boasts excellent taste, exhibits strong stability, and is suitable for large-scale production has become a pressing technical challenge in this field. Summary of the Invention

[0005] The purpose of this application is to provide a Ganoderma lucidum and lily edible noodle and its preparation method, aiming to solve the technical problems of high inactivation rate of active ingredients, poor taste, insufficient stability, and poor compatibility between medicinal and food raw materials and staple food matrix in the prior art.

[0006] The embodiments of this application are implemented as follows: a Ganoderma lucidum and lily bulb medicinal noodle, based on 100kg of finished product, is composed of the following components:

[0007] 78-88 kg of high-gluten wheat flour, 1.5-4 kg of Ganoderma lucidum active extract, 1-3 kg of lily active extract, 0.6-1.4 kg of β-cyclodextrin, 2-5 kg ​​of gluten, 0.4-0.8 kg of a compound of oligofructose and steviol glycosides in a 3:1 mass ratio, 0.6-1.0 kg of salt, and 22-28 kg of purified water;

[0008] The active extract of Ganoderma lucidum contains ≥5% Ganoderma lucidum polysaccharide, the active extract of lily contains ≥2% lily saponin, and the finished product contains ≥0.5% Ganoderma lucidum polysaccharide and ≥0.3% lily saponin.

[0009] Another objective of this application is to provide a method for preparing the above-mentioned Ganoderma lucidum and lily bulb medicinal noodles, comprising the following steps:

[0010] β-cyclodextrin was thoroughly mixed with active extracts of Ganoderma lucidum and lily, and then prepared into Ganoderma lucidum and lily microcapsule powder by spray drying. The spray drying parameters were: inlet air temperature 155-165℃ and outlet air temperature 68-72℃.

[0011] High-gluten wheat flour, gluten powder, salt, and fructooligosaccharides and steviol glycosides are mixed evenly at 18-20℃. The Ganoderma lucidum and lily microcapsule powder and purified water are added, and the mixture is stirred evenly at 18-20℃ to form a dough with uniform moisture distribution. The dough is then proofed at 24-26℃ and 75-80% relative humidity.

[0012] After the dough has risen, it is rolled into sheets and cut into noodles. The noodles are then microwave-dried at 42-48℃, cooled to room temperature, and then screened and packaged.

[0013] Another objective of this application is to apply the above-mentioned Ganoderma lucidum and lily medicinal noodles in the preparation of functional staple foods that help improve sleep and relieve fatigue.

[0014] Compared with the prior art, this application has the following significant advantages:

[0015] High retention rate of active ingredients and significant conditioning effect: Through a combination of low-temperature extraction of active ingredients, β-cyclodextrin encapsulation pretreatment, low-temperature kneading, and microwave drying, the retention rate of Ganoderma lucidum polysaccharides is increased to over 85%, and the retention rate of lily saponins is increased to over 80%. The finished product contains ≥0.5% Ganoderma lucidum polysaccharides and ≥0.3% lily saponins, reaching the activity threshold for nourishing the heart and calming the mind. Human trials show that after four weeks of continuous consumption, the subjects' Pittsburgh Sleep Quality Index (PSQI) decreased to 5.2±1.3 points, and the time to fall asleep was shortened to 18.5±3.2 minutes, significantly better than existing technologies, demonstrating a clear effect in improving sleep.

[0016] Excellent taste and flavor with high palatability: The atomized mixing technology concentrates the noodle particles in the range of 1-5.5mm, accounting for 59.2%, resulting in uniform moisture distribution in the dough and a dense internal structure in the noodles; the gluten powder enhances the gluten network, and combined with multiple rolling processes, the breakage rate of the noodles after cooking is reduced to below 4%; the microencapsulation technology and compound sweeteners work synergistically to effectively mask the bitterness of Ganoderma lucidum and the astringency of lily bulb, achieving a sensory score of 92.5±2.1 points, with a smooth and grain-free texture, and high consumer acceptance;

[0017] The product exhibits excellent stability and minimal batch-to-batch variation: Clearly defined standards for the content of active ingredients in raw materials (Ganoderma lucidum polysaccharides ≥5%, lily saponins ≥2%) are employed. Through microencapsulation technology and precise process control, the efficacy fluctuation of different batches is ≤5%, resolving the issue of significant batch-to-batch variation in existing technologies. The finished product undergoes quality testing (including active ingredient content, textural indicators, and microbiological indicators), meeting GB 19295 standards, ensuring stable and reliable quality.

[0018] Excellent compatibility and strong processing adaptability: Microencapsulation technology allows the active ingredients of Ganoderma lucidum and lily to be evenly dispersed in flour, avoiding damage to the gluten structure and balancing "functional addition" with "basic texture of pasta"; the production process is compatible with existing staple food processing equipment, requiring no large-scale modification and easy to promote industrially; the product formula meets the regulatory requirements for food and medicine homology, the efficacy claims are standardized, and the market application prospects are broad. Detailed Implementation

[0019] To make the objectives, technical solutions, and advantages of this application clearer, the following detailed description is provided in conjunction with embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the scope of this application.

[0020] This application provides a Ganoderma lucidum and lily bulb medicinal noodle recipe, which consists of 78-88 kg of high-gluten wheat flour, 1.5-4 kg of Ganoderma lucidum active extract, 1-3 kg of lily bulb active extract, 0.6-1.4 kg of β-cyclodextrin, 2-5 kg ​​of gluten, 0.4-0.8 kg of a compound of fructooligosaccharides and steviol glycosides (mass ratio 3:1), 0.6-1.0 kg of salt, and 22-28 kg of purified water. The sources and core functions of each component are as follows:

[0021] High-gluten wheat flour: Made from hard wheat produced in Henan and Shandong, it is ground and sieved (compliant with GB / T 1355). The gluten content is ≥28%, which serves as the core matrix to provide gluten protein, forming the elastic and extensible structure of noodles and carrying other functional components.

[0022] Ganoderma lucidum active extract: Ganoderma lucidum fruiting bodies artificially cultivated in Nanyang are cleaned, sliced, extracted with water at a low temperature of 38-42℃ for 3 hours, filtered and concentrated. The solid content is 25% and the content of Ganoderma lucidum polysaccharides is ≥5%. It provides the effect of "tonifying qi and calming the mind", improves sleep and relieves anxiety. The active ingredients are more concentrated and easy to blend with flour.

[0023] Lily active extract: Dried lilies from Lanzhou, Gansu Province are washed, crushed, extracted with water at 75℃ for 2.5 hours, precipitated with 70% ethanol, and dried. The solid content is 20%, and the lily saponin content is ≥2%. It has the effects of calming the mind and soothing the nerves, nourishing yin and moistening the lungs. It works synergistically with Ganoderma lucidum to nourish the mind and soothe the nerves. At the same time, the astringency of lily can be reduced after extraction.

[0024] β-Cyclodextrin: Made from corn starch through enzymatic hydrolysis, cyclization, and purification (compliant with GB 1886.321), with a purity of ≥98%. It is used as a microcapsule wall material to encapsulate the active ingredients of Ganoderma lucidum and lily, isolate them from high temperature and oxygen, prevent the inactivation of the ingredients, and at the same time mask the bitterness of Ganoderma lucidum and improve palatability.

[0025] Gluten powder: Extracted and purified from wheat starch processing by-products (compliant with GB / T 21924), with a protein content of ≥80%, it supplements gluten protein, enhances the extensibility and elasticity of dough, solves the problem of easy breakage after cooking, adjusts the hardness of noodles, and improves the chewy texture;

[0026] Fructooligosaccharide and steviol glycoside compound (mass ratio 3:1): Fructooligosaccharide is produced by enzymatic conversion of sucrose (compliant with GB / T 35545), and steviol glycoside is extracted from stevia leaves (compliant with GB 8270). The combination of the two can effectively mask the bitterness of Ganoderma lucidum and the astringency of lily. Fructooligosaccharide also has prebiotic function and promotes intestinal health. Steviol glycoside is 300 times sweeter than sucrose, and the dosage is small and does not raise blood sugar.

[0027] Salt: Commercially available food-grade refined salt (compliant with GB / T 5461), which adjusts the texture of noodles, enhances the flavor profile, promotes the water absorption, expansion and cross-linking of gluten proteins, accelerates dough formation, and improves the noodles' resistance to overcooking.

[0028] Purified water: Tap water is treated by reverse osmosis equipment (compliant with GB 5749). It is used as a solvent to fully mix the solid raw materials to form a uniform and smooth dough, control the moisture content of the dough, and ensure the smooth progress of subsequent rolling and cutting processes.

[0029] It is worth noting that when the amount of Ganoderma lucidum active extract is less than 1.5 kg, the finished product contains less than 0.5% Ganoderma lucidum polysaccharide, which cannot achieve the calming effect; when the amount is more than 4 kg, the bitterness of the noodles increases and the palatability decreases; when the amount of gluten powder is less than 2 kg, the noodles break easily after cooking and have poor cooking resistance; when the amount is more than 5 kg, the noodles are too hard and affect the eating experience; the proportions of other components are verified through single-factor experiments to ensure the optimal synergy of efficacy, taste and stability.

[0030] This application embodiment also provides a method for preparing the above-mentioned Ganoderma lucidum and lily medicinal noodles, including the following steps:

[0031] (1) Microencapsulation pretreatment of active ingredients: β-cyclodextrin was thoroughly mixed with Ganoderma lucidum active extract and lily active extract, and Ganoderma lucidum and lily microcapsule powder was prepared by spray drying. The spray drying parameters were inlet air temperature 155-165℃ and outlet air temperature 68-72℃.

[0032] (2) Dough preparation: Mix high-gluten wheat flour, gluten powder, salt and fructooligosaccharide and steviol glycoside compound evenly at 18-20℃, add the Ganoderma lucidum and lily microcapsule powder and purified water, and continue to stir evenly at 18-20℃ to form a dough with uniform moisture distribution. Let the dough rise at 24-26℃ and 75-80% relative humidity.

[0033] (3) Noodle shaping and drying: The dough after proofing is rolled into sheets and cut into noodles. The noodles are microwave dried at 42-48℃ and then cooled to room temperature before screening and packaging.

[0034] Specifically, in the pretreatment of microencapsulation of active ingredients, Ganoderma lucidum active extract and lily active extract are mixed at a mass ratio of 2:1, and β-cyclodextrin (60% of the mass of the mixed extract) is added. The mixture is stirred for 25 minutes at 30-32℃ and 200 r / min to form a uniform dispersion. Microcapsules are prepared using a spray dryer (model LPG-5), with the inlet air temperature set at 155-165℃, the outlet air temperature at 68-72℃, and the feed rate at 12 mL / min. Ganoderma lucidum and lily microcapsule powder with a particle size of 8-12 μm is collected for later use. This step can avoid the aggregation of active ingredients and isolate them from the damage caused by the external environment.

[0035] Specifically, in dough preparation, high-gluten wheat flour, gluten, a compound of oligofructose and steviol glycosides, and salt are added to a constant-temperature dough mixer (model HS-100). The mixture is stirred for 6-8 minutes at 18-20℃ and 150 rpm until homogeneous. Microcapsule powder and purified water are added in three batches using atomized mixing technology (atomized particle size 50-150μm). The mixture is stirred for 20-25 minutes at 18-20℃ and 200 rpm to form a dough with a moisture content of 30-33% and uniform moisture distribution (coefficient of variation ≤0.2). The dough is then transferred to a constant-temperature and humidity proofing chamber (model XZ-60) and proofed for 45-50 minutes at 24-26℃ and 75-80% relative humidity to allow the gluten to fully form and stabilize.

[0036] Specifically, in the noodle forming and drying process, the proofed dough is fed into a continuous dough press (model MT80) and rolled three times (the first roll is 3.2mm thick, the second is 2.2mm thick, and the third is 1.0-1.2mm thick, with a 6-minute interval between each roll) to produce uniform dough sheets. The sheets are then cut into 2-3mm wide noodles (round or flat noodles can be selected according to requirements) by a noodle cutter. The noodles are then fed into a microwave dryer (model WD-100) and dried at 42-48℃ and 650W for 3-3.5 hours, controlling the moisture content of the finished product to 7-9%. The dried noodles are cooled to room temperature (25℃), and broken pieces are removed by a vibrating screener (model ZS-500). Finally, they are individually packaged using a vacuum packaging machine (model DZ-400) (100g or 200g per bag).

[0037] It is worth noting that the spray drying inlet temperature of 155-165℃ ensures rapid film formation of β-cyclodextrin, while the outlet temperature of 68-72℃ is below the inactivation threshold of active ingredients (70℃ for Ganoderma lucidum polysaccharides and 75℃ for lily saponins), thus ensuring the activity of the ingredients; the dough mixing temperature of 18-20℃ avoids premature denaturation of gluten proteins and thermal degradation of active ingredients caused by high temperatures, ensuring the extensibility of the dough; the microwave drying temperature of 42-48℃ is lower than the traditional hot air drying temperature, reducing the inactivation of active ingredients (the inactivation rate of Ganoderma lucidum polysaccharides is < 4% at this temperature), and has high drying efficiency, preventing the growth of microorganisms in the noodles; the multiple rolling interval design can further optimize the gluten network structure and improve the texture of the noodles.

[0038] The following detailed description of the Ganoderma lucidum and lily bulb medicinal noodles and their preparation method, using specific embodiments, is provided below. Unless otherwise specified, the experimental methods used in the following embodiments are conventional methods; and the materials and reagents used, unless otherwise specified, are commercially available.

[0039] Example 1

[0040] A type of Ganoderma lucidum and lily gluten noodle, with a product weight of 100kg, has the following formula: 83kg high-gluten wheat flour, 2.5kg Ganoderma lucidum active extract, 1.25kg lily active extract, 2.25kg β-cyclodextrin, 3.5kg gluten, 0.6kg fructooligosaccharide and steviol glycoside compound (mass ratio 3:1), 0.8kg salt, and 26kg purified water.

[0041] Preparation method:

[0042] (1) Microencapsulation pretreatment of active ingredients: 2.5 kg of Ganoderma lucidum active extract and 1.25 kg of lily active extract were mixed and 2.25 kg of β-cyclodextrin was added. The mixture was stirred at 31℃ and 200 r / min for 25 min to form a uniform dispersion. A spray dryer (model LPG-5) was used with an inlet air temperature of 160℃, an outlet air temperature of 70℃ and a feed rate of 12 mL / min to collect Ganoderma lucidum and lily microcapsule powder with a particle size of 10 μm for later use.

[0043] (2) Dough preparation: Add 83kg of high-gluten wheat flour, 3.5kg of gluten, 0.6kg of oligofructose and steviol glycoside compound, and 0.8kg of salt to a constant temperature dough mixer (model HS-100). Stir for 7 minutes at 19℃ and 150r / min until the mixture is uniform. Add the prepared microcapsule powder and 26kg of purified water in 3 batches using atomized dough mixing technology (atomized particle size 100μm). Continue stirring for 22 minutes at 19℃ and 200r / min to form a dough with a moisture content of 32% and uniform moisture distribution (coefficient of variation ≤0.2). Transfer the dough to a constant temperature and humidity proofing chamber (model XZ-60) and proof for 48 minutes at 25℃ and 78% relative humidity to allow the gluten to fully form and stabilize.

[0044] (3) Noodle forming and drying: The proofed dough is fed into a continuous dough press (model MT80) and rolled three times (the first roll is 3.2mm thick, the second roll is 2.2mm thick, and the third roll is 1.1mm thick, with a 6min interval between each roll) to make uniform dough sheets; the dough is then cut into 2.5mm wide round noodles by a noodle cutter; the noodles are then fed into a microwave dryer (model WD-100) and dried at 45℃ and 650W microwave power for 3.2h, with the moisture content of the finished product controlled at 8%; the dried noodles are cooled to room temperature (25℃), broken strips are removed by a vibrating screener (model ZS-500), and the noodles are individually packaged by a vacuum packaging machine (model DZ-400), with each bag containing 200g.

[0045] Example 2

[0046] A type of Ganoderma lucidum and lily gluten noodle, with a product weight of 100kg, has the following formula: 78kg high-gluten wheat flour, 4kg Ganoderma lucidum active extract, 2kg lily active extract, 3.6kg β-cyclodextrin, 5kg gluten, 0.8kg fructooligosaccharide and steviol glycoside compound (mass ratio 3:1), 1.0kg salt, and 28kg purified water.

[0047] Preparation method:

[0048] (1) Microencapsulation pretreatment of active ingredients: 4 kg of Ganoderma lucidum active extract and 2 kg of lily active extract were mixed and 3.6 kg of β-cyclodextrin was added. The mixture was stirred for 25 min at 32℃ and 200 r / min to form a uniform dispersion. A spray dryer (model LPG-5) was used with an inlet air temperature of 165℃, an outlet air temperature of 72℃ and a feed rate of 12 mL / min to collect Ganoderma lucidum and lily microcapsule powder with a particle size of 12 μm for later use.

[0049] (2) Dough preparation: Add 78kg of high-gluten wheat flour, 5kg of gluten, 0.8kg of oligofructose and steviol glycoside compound, and 1.0kg of salt to a constant temperature dough mixer (model HS-100). Stir for 8 minutes at 20℃ and 150r / min until the mixture is uniform. Add the prepared microcapsule powder and 28kg of purified water in 3 batches using atomized dough mixing technology (atomized particle size 150μm). Continue stirring for 25 minutes at 20℃ and 200r / min to form a dough with a moisture content of 33% and uniform moisture distribution (coefficient of variation ≤0.2). Transfer the dough to a constant temperature and humidity proofing chamber (model XZ-60) and proof for 50 minutes at 26℃ and 80% relative humidity to allow the gluten to fully form and stabilize.

[0050] (3) Noodle forming and drying: The proofed dough is fed into a continuous dough press (model MT80) and rolled three times (the first roll is 3.2mm thick, the second roll is 2.2mm thick, and the third roll is 1.2mm thick, with a 6min interval between each roll) to make uniform dough sheets; the dough is then cut into 3mm wide flat noodles by a noodle cutter; the noodles are fed into a microwave dryer (model WD-100) and dried at 48℃ and 650W microwave power for 3 hours, with the moisture content of the finished product controlled at 9%; the dried noodles are cooled to room temperature (25℃), broken strips are removed by a vibrating screener (model ZS-500), and the noodles are individually packaged by a vacuum packaging machine (model DZ-400) with 100g per bag.

[0051] Example 3

[0052] A type of Ganoderma lucidum and lily gluten noodle, with a product weight of 100kg, has the following formula: 88kg high-gluten wheat flour, 1.5kg Ganoderma lucidum active extract, 0.75kg lily active extract, 1.35kg β-cyclodextrin, 2kg gluten powder, 0.4kg fructooligosaccharide and steviol glycoside compound (mass ratio 3:1), 0.6kg salt, and 22kg purified water.

[0053] Preparation method:

[0054] (1) Microencapsulation pretreatment of active ingredients: 1.5 kg of Ganoderma lucidum active extract and 0.75 kg of lily active extract were mixed and 1.35 kg of β-cyclodextrin was added. The mixture was stirred at 30℃ and 200 r / min for 25 min to form a uniform dispersion. A spray dryer (model LPG-5) was used with an inlet air temperature of 155℃, an outlet air temperature of 68℃ and a feed rate of 12 mL / min to collect Ganoderma lucidum and lily microcapsule powder with a particle size of 8 μm for later use.

[0055] (2) Dough preparation: Add 88kg of high-gluten wheat flour, 2kg of gluten, 0.4kg of oligofructose and steviol glycoside compound, and 0.6kg of salt to a constant temperature dough mixer (model HS-100). Stir for 6 minutes at 18℃ and 150r / min until the mixture is uniform. Add the prepared microcapsule powder and 22kg of purified water in 3 batches using atomized dough mixing technology (atomized particle size 50μm). Continue stirring for 20 minutes at 18℃ and 200r / min to form a dough with a moisture content of 30% and uniform moisture distribution (coefficient of variation ≤0.2). Transfer the dough to a constant temperature and humidity proofing chamber (model XZ-60) and proof for 45 minutes at 24℃ and 75% relative humidity to allow the gluten to fully form and stabilize.

[0056] (3) Noodle forming and drying: The proofed dough is fed into a continuous dough press (model MT80) and rolled three times (the first roll is 3.2mm thick, the second roll is 2.2mm thick, and the third roll is 1.0mm thick, with a 6min interval between each roll) to make uniform dough sheets; the dough is cut into 2mm wide round noodles by a noodle cutter; the noodles are fed into a microwave dryer (model WD-100) and dried at 42℃ and 650W microwave power for 3.5h, controlling the moisture content of the finished product to 7%; the dried noodles are cooled to room temperature (25℃), broken strips are removed by a vibrating screener (model ZS-500), and the noodles are individually packaged by a vacuum packaging machine (model DZ-400), with each bag containing 200g.

[0057] Effect verification experiment

[0058] 1. Experimental design: An experimental group (Ganoderma lucidum and lily noodles prepared in Example 1) and a control group (Poria cocos, lily and Ganoderma lucidum noodles prepared in prior art CN106805113A) were set up to test the retention rate of active ingredients, taste and texture, auxiliary effects of nourishing the heart and calming the mind, and dough characteristics.

[0059] 2. Testing Method:

[0060] (1) Retention rate of active ingredients: High performance liquid chromatography (HPLC, model Agilent 1260) was used to determine the retention rate of Ganoderma lucidum polysaccharides. An amino column (250 mm × 4.6 mm) was used for detection, with acetonitrile-water = 75:25 as the mobile phase, a flow rate of 1 mL / min, and a differential refractive index detector. Lilium saponins were detected using a C18 column (250 mm × 4.6 mm), with methanol-water = 65:35 as the mobile phase, a flow rate of 1 mL / min, and a detection wavelength of 203 nm. The retention rate was calculated as (content of active ingredients in the finished product / amount of active ingredients added in the raw material) × 100%.

[0061] (2) Texture test: 30 professional sensory evaluators (15 males and 15 females, aged 25-45) scored the noodles according to "appearance (color, integrity), taste (smoothness, bitterness) and cooking resistance" (out of 100 points) and took the average value; the texture analyzer (model TA-XT2i) adopted TPA mode, probe P / 36R, test speed 1mm / s, compression rate 50%, and measured hardness (g), elasticity (mm), and breaking rate (number of broken noodles / total number of noodles × 100% after cooking for 3 minutes);

[0062] (3) Test on the auxiliary effect of nourishing the heart and calming the mind: 60 sub-healthy people with sleep disorders (who meet the "Sub-health Status Evaluation Scale", have difficulty falling asleep, have shallow sleep, are aged 25-55 years, and exclude patients with chronic diseases) were randomly divided into two groups: experimental group (30 people) and control group (30 people); the experimental group ate 200g of Ganoderma lucidum and lily noodles prepared in Example 1 every day (cooked and eaten 1 hour after dinner), and the control group ate 200g of noodles prepared with existing technology every day. Both groups maintained regular work and rest and continued to eat for 4 weeks. Before eating and after eating for 4 weeks, the "Pittsburgh Sleep Quality Index (PSQI)" was used to score (the lower the score, the better the sleep quality), and the time to fall asleep (minutes) was recorded at the same time.

[0063] (4) Dough and noodle properties test: Determine the coefficient of variation of dough moisture content, dough germ particle size distribution, dough texture properties (hardness, viscosity, tensile force, stretching distance) and noodle texture properties (hardness, elasticity, adhesiveness, cohesiveness, chewiness).

[0064] 3. Experimental Results:

[0065] (1) Results of active ingredients and taste texture tests are shown in Table 1 below.

[0066] Table 1

[0067]

[0068] (2) The test results of dough and noodle characteristics are shown in Table 2-5 below.

[0069] Table 2

[0070]

[0071] Table 3

[0072]

[0073] Table 4

[0074]

[0075] Table 5

[0076]

[0077] Experimental results show that the Ganoderma lucidum and lily medicinal noodles prepared in this application are significantly superior to existing technologies in terms of active ingredient retention rate, taste and texture, auxiliary effects of nourishing the heart and calming the mind, and dough / strip processing characteristics, and fully meet the preset technical objectives.

[0078] The embodiments described above are merely illustrative of several implementation methods of this application, and while the descriptions are specific and detailed, they should not be construed as limiting the scope of this patent application. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these all fall within the protection scope of this application. Therefore, the protection scope of this patent application should be determined by the appended claims.

[0079] The above description is merely a preferred embodiment of this application and is not intended to limit this application. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of this application should be included within the protection scope of this application.

Claims

1. A type of Ganoderma lucidum and lily bulb medicinal noodle, characterized in that, Based on 100kg of finished product, it consists of the following components: 78-88 kg of high-gluten wheat flour, 1.5-4 kg of Ganoderma lucidum active extract, 1-3 kg of lily active extract, 0.6-1.4 kg of β-cyclodextrin, 2-5 kg ​​of gluten, 0.4-0.8 kg of a compound of oligofructose and steviol glycosides in a 3:1 mass ratio, 0.6-1.0 kg of salt, and 22-28 kg of purified water; The active extract of Ganoderma lucidum contains ≥5% Ganoderma lucidum polysaccharide, the active extract of lily contains ≥2% lily saponin, and the finished product contains ≥0.5% Ganoderma lucidum polysaccharide and ≥0.3% lily saponin.

2. The Ganoderma lucidum and lily bulb medicinal noodles according to claim 1, characterized in that, The Ganoderma lucidum active extract is prepared by artificially cultivated Ganoderma lucidum fruiting bodies through washing, slicing, low-temperature water extraction at 38-42℃ for 3 hours, filtration, and concentration, with a solid content of 25%.

3. The Ganoderma lucidum and lily bulb medicinal noodles according to claim 1, characterized in that, The lily active extract is made from dried lily by washing, crushing, water extraction at 75℃ for 2.5 hours, precipitation with 70% ethanol, and drying, with a solid content of 20%.

4. The Ganoderma lucidum and lily bulb medicinal noodles according to claim 1, characterized in that, The high-gluten wheat flour has a gluten content of ≥28%, conforming to GB / T 1355 standard; the β-cyclodextrin has a purity of ≥98%, conforming to GB 1886.321 standard; and the gluten powder has a protein content of ≥80%, conforming to GB / T 21924 standard.

5. The Ganoderma lucidum and lily bulb medicinal noodles according to claim 1, characterized in that, The fructooligosaccharides conform to GB / T35545 standard, and the steviol glycosides conform to GB 8270 standard; the salt is food-grade refined salt, conforming to GB / T 5461 standard; the purified water conforms to GB 5749 "Standards for Drinking Water Quality".

6. A method for preparing Ganoderma lucidum and lily bulb medicinal noodles as described in any one of claims 1-5, characterized in that, Includes the following steps: β-cyclodextrin was thoroughly mixed with active extracts of Ganoderma lucidum and lily, and then prepared into Ganoderma lucidum and lily microcapsule powder by spray drying. The spray drying parameters were: inlet air temperature 155-165℃ and outlet air temperature 68-72℃. High-gluten wheat flour, gluten powder, salt, and fructooligosaccharides and steviol glycosides are mixed evenly at 18-20℃. The Ganoderma lucidum and lily microcapsule powder and purified water are added, and the mixture is stirred evenly at 18-20℃ to form a dough with uniform moisture distribution. The dough is then proofed at 24-26℃ and 75-80% relative humidity. After the dough has risen, it is rolled into sheets and cut into noodles. The noodles are then microwave-dried at 42-48℃, cooled to room temperature, and then screened and packaged.

7. The preparation method according to claim 6, characterized in that, The process of thoroughly mixing β-cyclodextrin with Ganoderma lucidum active extract and lily active extract, and then preparing Ganoderma lucidum and lily microcapsule powder by spray drying includes: Ganoderma lucidum active extract and lily active extract were mixed at a mass ratio of 2:1, and β-cyclodextrin was added. The mixture was stirred at 30-32℃ and 200r / min for 25min to form a uniform dispersion. Ganoderma lucidum and lily microcapsule powder with a particle size of 8-12μm was prepared by spray drying. The amount of β-cyclodextrin added was 60% of the mass of the mixed extract.

8. The preparation method according to claim 6, characterized in that, Purified water is added using atomized mixing technology, with an atomization particle size of 50-150μm, and the coefficient of variation of dough moisture content is ≤0.

2.

9. The preparation method according to claim 6, characterized in that, The moisture content of the noodles after microwave drying should be controlled at 7-9%.

10. The application of the Ganoderma lucidum and lily medicinal noodles according to any one of claims 1-5 in the preparation of functional staple foods that help improve sleep and relieve fatigue.

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