Herba artemisiae annuae and bulbus lilii noodles and preparation method thereof

Abstract

The invention discloses herba artemisiae annuae and bulbus lilii noodles and a preparation method thereof. The noodles are prepared from the following raw material components in parts by weight: 20 parts to 30 parts of bulbus lilii starch, 20 parts to 40 parts of bread flour, 2 parts to 7 parts of herba artemisiae annuae oxytetracycline dihydrate, 5 parts to 9 parts of native eggs and 10 parts to14 parts of water. The herba artemisiae annuae and bulbus lilii noodles are prepared according to processes of dough kneading, standing, drying and the like. The bulbus lilii and the herba artemisiaeannuae oxytetracycline dihydrate are mixed with the bread flour to prepare the herba artemisiae annuae and bulbus lilii noodles; the noodles have a better taste, are rich in nutrition and have the effects of invigorating the spleen and nourishing the stomach, tranquilizing the mind by nourishing the heart and the like. An additive prepared from semen nelumbinis, chestnuts, cormus eleocharitis, semen firmianae, semen alpiniae katsumadai, China bayberries, commen bomhax flowers, herba dendrobii, endothelium corneum gigeriae galli, cortex magnoliae officinalis and the like is also added into thenoodles, so that a nutritional value of the herba artemisiae annuae and bulbus lilii noodles is further improved, the nutritional quality and the flavor of the noodles are also improved while the efficiency is consolidated at the same time, the deep processing varieties of the bulbus lilii are enriched, and a bulbus lilii industrial chain is lengthened.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to an artemisia annua lily noodles and a preparation method thereof.

Background technique

[0002] Wheat flour noodles are a major pasta product that people in China and even Southeast Asia prefer and are accustomed to. However, its nutritional ingredients are only wheat starch and dietary fiber, which can only meet the general requirements of people’s lives now, and cannot meet the human body’s other high-nutrient ingredients. Demand. When people have entered the stage of modern consumption concepts of pursuing dietary nutrition, environmental protection and enhancing human health, traditional wheat flour noodles can no longer meet the needs of people's dietary consumption levels in modern society.

[0003] As the pillar industry of Guangxi Longlin, lily planting has a huge output. How to deepen lily processing and lengthen the lily industry chain is an urgent problem for eve...

Examples

Embodiment 1

[0028] An artemisia annua lily noodles comprise the following raw material components in parts by weight: 20 parts of lily powder, 20 parts of high-gluten flour, 2 parts of artemisinin, 5 parts of native eggs, and 10 parts of water.

[0029] A preparation method of Qinghao Lily noodles includes the following steps:

[0030] (1) Mix the lily powder, high-gluten flour and artemisinin base, add water, knead the dough for 10 minutes, and let the dough stand for 10 minutes;

[0031] (2) Knock open the soil egg, take the egg white and egg yolk, and stir until the egg white and egg yolk are completely fused to obtain a mixture of egg yolk and egg white;

[0032] (3) Add the egg yolk and egg white mixture obtained in step (2) to the dough obtained in step (1), knead the dough again, and let the finished dough stand for 10 minutes;

[0033] (4) Process the dough obtained in step (2) into noodles, blow in hot air at 45° C. for 60 minutes, transfer to a ventilated environment, and dry naturally to...

Embodiment 2

[0035] An artemisia annua lily noodles, comprising the following raw materials in parts by weight: 25 parts by weight of lily powder, 30 parts of high-gluten flour, 5 parts of artemisinin, 7 parts of native eggs, and 12 parts of water.

[0036] A preparation method of Qinghao Lily noodles includes the following steps:

[0037] (1) Mix lily powder, high-gluten flour and artemisinin base, add water, knead the dough for 15 minutes, and let the dough stand for 20 minutes;

[0038] (2) Knock open the soil egg, take the egg white and egg yolk, and stir until the egg white and egg yolk are completely fused to obtain a mixture of egg yolk and egg white;

[0039] (3) Add the egg yolk and egg white mixture obtained in step (2) to the dough obtained in step (1), knead the dough again, and let the finished dough stand for 20 minutes;

[0040] (4) Process the dough obtained in step (2) into noodles, blow in hot air at 45° C. for 75 minutes, transfer to a ventilated environment, and dry naturally to ...

Embodiment 3

[0042] An artemisia annua lily noodles comprise the following raw material components in parts by weight: 30 parts of lily powder, 40 parts of high-gluten flour, 7 parts of artemisinin, 9 parts of native eggs, and 14 parts of water.

[0043] A preparation method of Qinghao Lily noodles includes the following steps:

[0044] (1) Mix the lily powder, high-gluten flour and artemisinin base with water, mix the dough for 20 minutes, and let the dough stand for 30 minutes;

[0045] (2) Knock open the soil egg, take the egg white and egg yolk, and stir until the egg white and egg yolk are completely fused to obtain a mixture of egg yolk and egg white;

[0046] (3) Add the egg yolk and egg white mixture obtained in step (2) to the dough obtained in step (1), knead the dough again, and let the finished dough stand for 30 minutes;

[0047] (4) Process the dough obtained in step (2) into noodles. After blowing in hot air at 45° C. for 90 minutes, transfer to a ventilated environment and dry natura...

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to an artemisia annua lily noodles and a preparation method thereof.

Background technique

[0002] Wheat flour noodles are a major pasta product that people in China and even Southeast Asia prefer and are accustomed to. However, its nutritional ingredients are only wheat starch and dietary fiber, which can only meet the general requirements of people’s lives now, and cannot meet the human body’s other high-nutrient ingredients. Demand. When people have entered the stage of modern consumption concepts of pursuing dietary nutrition, environmental protection and enhancing human health, traditional wheat flour noodles can no longer meet the needs of people's dietary consumption levels in modern society.

[0003] As the pillar industry of Guangxi Longlin, lily planting has a huge output. How to deepen lily processing and lengthen the lily industry chain is an urgent problem for eve...

Examples

Embodiment 1

[0028] An artemisia annua lily noodles comprise the following raw material components in parts by weight: 20 parts of lily powder, 20 parts of high-gluten flour, 2 parts of artemisinin, 5 parts of native eggs, and 10 parts of water.

[0029] A preparation method of Qinghao Lily noodles includes the following steps:

[0030] (1) Mix the lily powder, high-gluten flour and artemisinin base, add water, knead the dough for 10 minutes, and let the dough stand for 10 minutes;

[0031] (2) Knock open the soil egg, take the egg white and egg yolk, and stir until the egg white and egg yolk are completely fused to obtain a mixture of egg yolk and egg white;

[0032] (3) Add the egg yolk and egg white mixture obtained in step (2) to the dough obtained in step (1), knead the dough again, and let the finished dough stand for 10 minutes;

[0033] (4) Process the dough obtained in step (2) into noodles, blow in hot air at 45° C. for 60 minutes, transfer to a ventilated environment, and dry naturally to...

Embodiment 2

[0035] An artemisia annua lily noodles, comprising the following raw materials in parts by weight: 25 parts by weight of lily powder, 30 parts of high-gluten flour, 5 parts of artemisinin, 7 parts of native eggs, and 12 parts of water.

[0036] A preparation method of Qinghao Lily noodles includes the following steps:

[0037] (1) Mix lily powder, high-gluten flour and artemisinin base, add water, knead the dough for 15 minutes, and let the dough stand for 20 minutes;

[0038] (2) Knock open the soil egg, take the egg white and egg yolk, and stir until the egg white and egg yolk are completely fused to obtain a mixture of egg yolk and egg white;

[0039] (3) Add the egg yolk and egg white mixture obtained in step (2) to the dough obtained in step (1), knead the dough again, and let the finished dough stand for 20 minutes;

[0040] (4) Process the dough obtained in step (2) into noodles, blow in hot air at 45° C. for 75 minutes, transfer to a ventilated environment, and dry naturally to ...

Embodiment 3

[0042] An artemisia annua lily noodles comprise the following raw material components in parts by weight: 30 parts of lily powder, 40 parts of high-gluten flour, 7 parts of artemisinin, 9 parts of native eggs, and 14 parts of water.

[0043] A preparation method of Qinghao Lily noodles includes the following steps:

[0044] (1) Mix the lily powder, high-gluten flour and artemisinin base with water, mix the dough for 20 minutes, and let the dough stand for 30 minutes;

[0045] (2) Knock open the soil egg, take the egg white and egg yolk, and stir until the egg white and egg yolk are completely fused to obtain a mixture of egg yolk and egg white;

[0046] (3) Add the egg yolk and egg white mixture obtained in step (2) to the dough obtained in step (1), knead the dough again, and let the finished dough stand for 30 minutes;

[0047] (4) Process the dough obtained in step (2) into noodles. After blowing in hot air at 45° C. for 90 minutes, transfer to a ventilated environment and dry natura...