Nutritious noodles with health-care effects and preparation method thereof

Abstract

The invention provides a nutritious noodle with health care effect and a preparation method thereof, belonging to the technical field of food processing, wherein the nutritious noodle is prepared from the following components: wheat flour, oat flour, buckwheat flour, pea flour, mung bean flour, Chinese medicine composition, salt, sugar, tea pigment, edible alkali, ferric citrate, magnesium carbonate, water; wherein the Chinese medicine composition contains raw materials: siler, mulberry branch, cynanchum chinense, coix seed, kudzu root, notoginseng, angelica, motherwort, peach kernel, pollen, cistanche, ochre, pseudostellaria, longan, jujube, astragalus. Compared with the prior art, the health-care noodles of the invention are added with a variety of Chinese herbal medicines, which are rich in nutrition, smooth in taste, and not turbid in soup when cooked. Regular consumption can effectively prevent and treat rheumatoid arthritis, and can achieve the effects of promoting menstruation and promoting blood circulation, clearing away heat and dampness, dispelling heat from the surface, removing dampness and neutralizing and protecting the liver.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to nutritious noodles with health-care effects and a preparation method thereof. Background Art

[0002] With the development of society, economic progress, the continuous improvement of people's living standards, and the improvement of dietary structure and lifestyle, people not only have higher requirements on the appearance quality and nutritional value of noodles, but also on the intrinsic quality of noodles such as elasticity and toughness. As people's health awareness increases, more and more people begin to pay attention to health care, and more people choose to maintain health by eating functional foods.

[0003] The nutritious noodles currently on the market are generally made of wheat flour and eggs, processed into fresh noodles or dried into noodles. The quality and nutrition of the noodles produced are far from meeting people's needs. Summary of the invention

[0004] In view of this, the present invention provides nutritious noodles with health-care effects and a preparation method thereof.

[0005] In order to achieve the above object, the present invention provides the following technical solutions:

[0006] The present invention provides a nutritious noodle with health-care effect, which is prepared from the following components in parts by weight:

[0007] 35-40 parts of wheat flour, 25-35 parts of oat flour, 25-35 parts of buckwheat flour, 20-30 parts of pea flour, 20-30 parts of mung bean flour, 8-12 parts of Chinese medicine composition, 7-8 parts of salt, 5-7 parts of sugar, 1-2 parts of tea pigment, 0.1-0.2 parts of edible alkali, 0.04-0.06 parts of ferric citrate, 0.02-0.04 parts of magnesium carbonate, and 30-50 parts of water;

[0008] The Chinese medicine composition is prepared from the following Chinese medicine raw materials in parts by weight:

[0009] 18-24 parts of Saposhnikovia divaricata, 18-24 parts of Morus twig, 18-24 parts of Cynanchum chinense, 18-24 parts of Coix seeds, 18-24 parts of Pueraria root, 12-16 parts of Panax notoginseng, 12-16 parts of Angelica sinensis, 10-14 parts of Leonurus japonicus, 10-14 parts of Peach Kernel, 10-14 parts of Pollen Typhae, 10-14 parts of Cistanche deserticola, 10-12 parts of Ochre, 8-12 parts of Pseudostellaria pseudoginseng, 8-12 parts of Longan, 8-12 parts of Jujube, and 8-12 parts of Scutellaria baicalensis.

[0010] The present invention also provides a method for preparing the nutritious noodles, which specifically comprises the following steps:

[0011] 1) Accurately weigh each Chinese medicine raw material, mix, decoct and filter each raw material in sequence to obtain the medicine residue and primary medicine liquid;

[0012] 2) boiling the residue in step 1) with water and filtering it, and combining the secondary liquid medicine with the primary liquid medicine to obtain a Chinese medicine composition;

[0013] 3) After the Chinese medicine composition and the remaining raw materials are uniformly stirred, the noodles are kneaded, rested, rolled, cut and dried in sequence to obtain the nutritious noodles of the present invention.

[0014] Preferably, the weight ratio of the raw material to water in step 1) is 1:8-12.

[0015] Preferably, the decoction time in step 1) is 2 to 4 hours, and the decoction temperature is 62° C. to 74° C.

[0016] Preferably, the weight ratio of the medicinal residue to water in step 2) is 1:6-8.

[0017] Preferably, the decoction time in step 2) is 1 to 3 hours, and the decoction temperature is 60° C. to 68° C.

[0018] Preferably, the kneading time in step 3) is 10 to 15 minutes and the temperature is 25 to 30°C.

[0019] Preferably, the resting time in step 3) is 15 to 20 minutes, and the temperature is 28 to 32°C.

[0020] The present invention has the following beneficial technical effects:

[0021] In the preparation method of the present invention, siler, mulberry branch, Cynanchum chinense, coix seed, and kudzu root can dispel wind, eliminate dampness, and relieve arthralgia; Panax notoginseng and angelica can nourish blood and promote blood circulation; Leonurus japonicus, peach kernel, pollen, and Cistanche deserticola can promote blood circulation and remove blood stasis, dredge collaterals and relieve pain; ochre can soothe the liver and nourish the liver to treat dizziness; Pseudostellaria chinensis, longan, and jujube can invigorate qi and promote blood circulation; and Scutellaria baicalensis can clear away heat and remove dampness. All the medicines are used together to promote blood circulation and dredge collaterals, dispel wind and relieve pain. The health-care noodles of the present invention are added with a variety of Chinese herbal medicines, which are rich in nutrition, have a smooth taste, and are not turbid when cooked. Regular consumption can effectively prevent and treat rheumatoid arthritis, and can achieve the effects of dredge menstruation and blood circulation, nourish blood and relax muscles, remove arthralgia and relieve pain, dispel wind and dampness, and protect the liver. DETAILED DESCRIPTION

[0022] In order to better understand the present invention, the content of the present invention is further explained below in conjunction with the embodiments, but the content of the present invention is not limited to the following embodiments.

[0023] Example 1

[0024] The present invention provides a nutritious noodle with health-care effect, which is prepared from the following components in parts by weight:

[0025] 35 parts of wheat flour, 25 parts of oat flour, 25 parts of buckwheat flour, 20 parts of pea flour, 20 parts of mung bean flour, 8 parts of Chinese medicine composition, 7 parts of salt, 5 parts of sugar, 1 part of tea pigment, 0.1 part of edible alkali, 0.04 parts of ferric citrate, 0.02 parts of magnesium carbonate, 30 parts of water;

[0026] The Chinese medicine composition is prepared from the following Chinese medicine raw materials in parts by weight:

[0027] 18 parts of Saposhnikovia divaricata, 18 parts of Ramulus Mori, 18 parts of Radix Cynanchum, 18 parts of Coix seeds, 18 parts of Radix Puerariae, 12 parts of Radix Notoginseng, 12 parts of Radix Angelicae Sinensis, 10 parts of Herba Leonuri, 10 parts of Semen Persicae, 10 parts of Pollen Typhae, 10 parts of Herba Cistanches, 10 parts of Hematite, 8 parts of Pseudostellariae Radix, 8 parts of Longan, 8 parts of Jujube, and 8 parts of Radix Scutellariae.

[0028] The present invention also provides a method for preparing the nutritious noodles, comprising the following steps:

[0029] 1) Accurately weigh each Chinese medicine raw material, mix them, add 8 times the weight of pure water, boil them at 62°C for 2h, filter, and collect the residue and primary liquid;

[0030] 2) adding 6 times the weight of pure water to the residue, boiling at 60° C. for 1 hour, filtering, collecting the secondary liquid, and combining it with the primary liquid to obtain the Chinese medicine composition;

[0031] 3) After uniformly mixing the Chinese medicine composition and the remaining raw materials, kneading the dough at 25° C. for 10 minutes to obtain a nutritious dough;

[0032] 4) placing the kneaded dough in a dough proofing box and adjusting the temperature to 28° C. to let it rest for 15 minutes, and after completion, placing it in a noodle press to compound and roll the dough skin from thick to thin, compounding 4 times, rolling 5 times, and then cutting into noodles with a thickness of 1 mm and a width of 1.4 mm, and hanging it on a rod to dry naturally at room temperature to obtain the nutritious noodles of the present invention.

[0033] Example 2

[0034] The present invention provides a nutritious noodle with health-care effect, which is prepared from the following components in parts by weight:

[0035] 40 parts of wheat flour, 35 parts of oat flour, 35 parts of buckwheat flour, 30 parts of pea flour, 30 parts of mung bean flour, 12 parts of Chinese medicine composition, 8 parts of salt, 7 parts of sugar, 2 parts of tea pigment, 0.2 parts of edible alkali, 0.06 parts of ferric citrate, 0.04 parts of magnesium carbonate, 50 parts of water;

[0036] The Chinese medicine composition is prepared from the following Chinese medicine raw materials in parts by weight:

[0037] 24 parts of Saposhnikovia divaricata, 24 parts of Morus mulberry, 24 parts of Cynanchum chinense, 24 parts of Coix seeds, 24 parts of Pueraria root, 16 parts of Notoginseng, 16 parts of Angelica sinensis, 14 parts of Leonurus japonicus, 14 parts of Semen persica, 14 parts of Pollen Typhae, 14 parts of Cistanche deserticola, 12 parts of Hematite, 12 parts of Pseudostellaria pseudoginseng, 12 parts of Longan, 12 parts of Jujube, and 12 parts of Scutellaria baicalensis.

[0038] The present invention also provides a method for preparing the nutritious noodles, comprising the following steps:

[0039] 1) Accurately weigh each Chinese medicine raw material, mix them, add 12 times the weight of pure water to the mixture, boil at 74°C for 4h, filter, and collect the residue and primary liquid;

[0040] 2) adding 8 times the weight of pure water to the residue, boiling at 68° C. for 3 h, filtering, collecting the secondary liquid, and combining it with the primary liquid to obtain a Chinese medicine composition;

[0041] 3) After uniformly mixing the Chinese medicine composition and the remaining raw materials, kneading the dough at 30° C. for 15 minutes to prepare a nutritious dough;

[0042] 4) placing the kneaded dough in a dough proofing box and adjusting the temperature to 32° C. to let it rest for 20 minutes, and after completion, placing the dough in a noodle press to compound and roll the dough skin from thick to thin, compounding 4 times, rolling 5 times, and then cutting into noodles with a thickness of 1 mm and a width of 1.4 mm, and hanging the noodles on a rod to dry naturally at room temperature to obtain the nutritious noodles of the present invention.

[0043] Example 3

[0044] The present invention provides a nutritious noodle with health-care effect, which is prepared from the following components in parts by weight:

[0045] 38 parts of wheat flour, 30 parts of oat flour, 30 parts of buckwheat flour, 25 parts of pea flour, 25 parts of mung bean flour, 10 parts of Chinese medicine composition, 7 parts of salt, 6 parts of sugar, 2 parts of tea pigment, 0.2 parts of edible alkali, 0.05 parts of ferric citrate, 0.03 parts of magnesium carbonate, 40 parts of water;

[0046] The Chinese medicine composition is prepared from the following Chinese medicine raw materials in parts by weight:

[0047] 22 parts of Saposhnikovia divaricata, 22 parts of Morus mulberry, 22 parts of Cynanchum chinense, 22 parts of Coix seeds, 22 parts of Pueraria root, 14 parts of Panax notoginseng, 14 parts of Angelica sinensis, 12 parts of Leonurus japonicus, 12 parts of Semen persica, 12 parts of Pollen Typhae, 12 parts of Cistanche deserticola, 11 parts of Hematite, 10 parts of Pseudostellaria pseudoginseng, 10 parts of Longan, 10 parts of Jujube, and 10 parts of Scutellaria baicalensis.

[0048] The present invention also provides a method for preparing the nutritious noodles, comprising the following steps:

[0049] 1) Accurately weigh each Chinese medicine raw material, mix them, add 10 times the weight of pure water to the mixture, boil at 68°C for 3h, filter, and collect the residue and primary liquid;

[0050] 2) adding 7 times the weight of pure water to the residue, boiling at 64° C. for 2 h, filtering, collecting the secondary liquid, and combining it with the primary liquid to obtain the Chinese medicine composition;

[0051] 3) After the Chinese medicine composition and the remaining raw materials are uniformly mixed, the dough is kneaded at 28° C. for 12 minutes to obtain a nutritious dough;

[0052] 4) placing the kneaded dough in a dough proofing box and adjusting the temperature to 30° C. to let it rest for 18 minutes, and after completion, placing the dough in a noodle press to compound and roll the dough skin from thick to thin, compounding 4 times and rolling 5 times, and then cutting into noodles with a thickness of 1 mm and a width of 1.4 mm, and hanging the noodles on a rod to dry naturally at room temperature to obtain the nutritious noodles of the present invention.

[0053] Experimental Example 1

[0054] 60 patients with rheumatoid arthritis were selected for clinical observation and treatment, with an average age of 48.2 years and an average disease course of 7.8 years.

[0055] (2) Treatment method: Eat the noodles prepared in Example 3 of the present invention, season them after cooking, once a day, at least 100 g each time, and adjust the amount according to the patient's own appetite. 30 days is one course of treatment, and a total of 6 courses of treatment are required.

[0056] Prior art health products: Tongrentang Rheumatism and Bone Pain Capsules (take according to the instructions);

[0057] (3) Efficacy evaluation criteria

[0058] “Cure”: Clinical symptoms and signs disappear and return to normal.

[0059] “Markedly effective”: Clinical symptoms and signs basically or mostly disappeared.

[0060] “Effective”: Clinical symptoms improved significantly.

[0061] “Ineffective”: No improvement in clinical symptoms and signs.

[0062] (4) Treatment effect:

[0063] Table 1

[0064] Group cure Significant effect efficient invalid Cure rate Example 3 17 8 5 0 56.7％ Prior art 20 7 3 0 66.7％

[0065] It can be seen from the contents recorded in Table 1 that the noodles prepared by the method of the present invention have excellent health-care effects and have a certain improvement effect on rheumatoid arthritis diseases, and the effect is equivalent to that of the health-care products in the prior art.

[0066] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A nutritious noodle with health benefits, characterized in that: It is prepared from the following components in parts by weight: 35-40 parts of wheat flour, 25-35 parts of oat flour, 25-35 parts of buckwheat flour, 20-30 parts of pea flour, 20-30 parts of mung bean flour, 8-12 parts of Chinese medicine composition, 7-8 parts of salt, 5-7 parts of sugar, 1-2 parts of tea pigment, 0.1-0.2 parts of edible alkali, 0.04-0.06 parts of ferric citrate, 0.02-0.04 parts of magnesium carbonate, and 30-50 parts of water; The Chinese medicine composition is prepared from the following Chinese medicine raw materials in parts by weight: 18-24 parts of Saposhnikovia divaricata, 18-24 parts of Morus twig, 18-24 parts of Cynanchum chinense, 18-24 parts of Coix seeds, 18-24 parts of Pueraria root, 12-16 parts of Panax notoginseng, 12-16 parts of Angelica sinensis, 10-14 parts of Leonurus japonicus, 10-14 parts of Peach Kernel, 10-14 parts of Pollen Typhae, 10-14 parts of Cistanche deserticola, 10-12 parts of Ochre, 8-12 parts of Pseudostellaria pseudoginseng, 8-12 parts of Longan, 8-12 parts of Jujube, and 8-12 parts of Scutellaria baicalensis.

2. A method for preparing the nutritious noodles according to claim 1, characterized in that: The specific steps include: 1) Accurately weigh each Chinese medicine raw material, mix, decoct and filter each raw material in sequence to obtain the medicine residue and primary medicine liquid; 2) boiling the residue in step 1) with water and filtering it, and combining the secondary liquid medicine with the primary liquid medicine to obtain a Chinese medicine composition; 3) After the Chinese medicine composition and the remaining raw materials are uniformly stirred, the noodles are kneaded, rested, rolled, cut and dried in sequence to obtain the nutritious noodles of the present invention.

3. The method for preparing the nutritious noodles according to claim 2, characterized in that: The weight ratio of the raw material to water in step 1) is 1:8-12.

4. The method for preparing nutritious noodles according to claim 2, characterized in that: The decoction time in step 1) is 2 to 4 hours, and the decoction temperature is 62° C. to 74° C.

5. The method for preparing nutritious noodles according to claim 2, characterized in that: The weight ratio of the medicinal residue to water in the step 2) is 1:6-8.

6. The method for preparing nutritious noodles according to claim 2, characterized in that: The decoction time in step 2) is 1 to 3 hours, and the decoction temperature is 60° C. to 68° C.

7. The method for preparing nutritious noodles according to claim 2, characterized in that: The kneading time in step 3) is 10 to 15 minutes, and the temperature is 25 to 30°C.

8. The method for preparing nutritious noodles according to claim 2, characterized in that: The resting time in step 3) is 15 to 20 minutes, and the temperature is 28 to 32°C.