Noodle rich in liver-nourishing grass component and preparation method thereof

Abstract

The invention discloses noodles rich in a liver-nourishing grass component and a preparation method thereof. The noodles are prepared from the following raw materials: 80-100 parts of wheat flour, 5-15 parts of a liver-nourishing grass extract, 3-8 parts of vital gluten, 1-3 parts of trehalose, 1-3 parts of edible salt and 30-50 parts of water. A preparation process comprises the following steps: extracting effective components of the liver-nourishing grass at low temperature; performing temperature and humidity control and dough kneading to form a gluten network; the ductility is enhanced through segmented curing; gradient calendaring molding; the invention discloses low-temperature staged drying, and relates to the technical field of functional food processing. According to the noodles rich in the liver-nourishing grass component and the preparation method of the noodles, active components of the liver-nourishing grass are combined with staple food noodles, the technical problems of heat-sensitive loss of functional components, taste deterioration and the like are solved through a specific process, and the noodles have the liver-nourishing health-care function and an excellent food material structure.

Description

Technical Field

[0001] The invention relates to the technical field of functional food processing, in particular to noodles rich in liver-nourishing grass ingredients and a preparation method thereof. Background Art

[0002] In today's fast-paced lives, people face a variety of health challenges. As a vital organ for detoxification and metabolism, the liver's health is receiving increasing attention. Traditional noodles, mostly made from wheat flour, have a relatively limited nutritional profile, making it difficult to meet the diverse needs of modern people for a healthy diet. While some health-conscious noodles with added functional ingredients have appeared on the market, most suffer from unclear functions, poor taste, or complex production processes. Using liver-nourishing grass, a natural plant with significant liver-nourishing properties, in noodle production holds promise for developing a delicious, liver-nourishing, and health-promoting noodle product. Summary of the Invention

[0003] In response to the shortcomings of the existing technology, the present invention provides noodles rich in liver-nourishing grass ingredients and a preparation method thereof, which solves the problem that traditional noodles are mostly made of wheat flour as the main raw material, have relatively single nutritional components, and are difficult to meet the diversified needs of modern people for healthy diet.

[0004] To achieve the above objectives, the present invention is implemented through the following technical scheme: a noodle rich in nourishing liver grass ingredients, composed of the following raw materials, by weight: 80-100 parts of wheat flour, 5-15 parts of nourishing liver grass extract, 3-8 parts of gluten, 1-3 parts of edible salt, and 30-50 parts of water.

[0005] Preferably, the wheat flour is 80 parts, the liver-nourishing grass extract is 5 parts, the gluten is 3 parts, the edible salt is 1 part, and the seawater is 30 parts.

[0006] Preferably, the wheat flour is 90 parts, the liver-nourishing grass extract is 10 parts, the gluten is 6 parts, the edible salt is 2 parts, and the water is 40 parts.

[0007] Preferably, the wheat flour is 100 parts, the liver-nourishing grass extract is 15 parts, the gluten is 8 parts, the edible salt is 3 parts, and the water is 50 parts.

[0008] Preferably, the Herba Hepatobilis extract is prepared by the following method:

[0009] a) Wash fresh liver-nourishing herb and dry it at 40-45°C with ventilation until the moisture content is ≤8%;

[0010] b) crushing to a particle size of ≤20 μm using an ultrafine grinder at -15°C;

[0011] c) adding 60% ethanol solution at a material-liquid ratio of 1:10-15, and ultrasonically extracting at 50°C for 45 minutes;

[0012] d) Filter and concentrate in vacuo until the solid content is ≥ 60%.

[0013] Preferably, the Herba Hepatobilis extract comprises water-soluble polysaccharides, alcohol-extracted flavonoids and subcritically extracted cyclopentadiene ether terpenes, and the mass ratio of the three components is (5-7):(2-4):(1-2).

[0014] A method for preparing noodles rich in liver-nourishing grass ingredients comprises the following steps:

[0015] Mix the wheat flour, gluten and edible salt evenly, add the herb extract and water, and mix at low speed for 3-5 minutes to form a preliminary dough. Then stir at medium speed for 8-12 minutes to fully form the gluten network structure. The dough temperature should be controlled at 25-30℃.

[0016] Maturation: Place the kneaded dough in a proofing box and mature it for 20-30 minutes at a temperature of 30-35°C and a humidity of 70-80% to make the internal structure of the dough more uniform and enhance its toughness and ductility.

[0017] Sheeting and Strip Cutting: The matured dough is rolled through multiple rollers, gradually pressing from thick to thin into a uniformly thick dough sheet. Finally, a strip cutter is used to cut the noodles into the desired width. During the sheeting process, the thickness reduction at each roller stage is controlled to ensure the quality of the dough sheet and the shaping of the noodles.

[0018] Drying: Using a low-temperature segmented drying process, first drying at 35-40°C for 30-40 minutes to evaporate the moisture on the surface of the noodles, then lowering the temperature to 30-35°C and drying for 60-90 minutes to evenly distribute the moisture inside the noodles. The final moisture content of the noodles is controlled at 13-14%.

[0019] The present invention provides noodles rich in liver-nourishing grass and a preparation method thereof. Compared with the prior art, the present invention has the following beneficial effects:

[0020] (1) The noodles rich in liver-nourishing grass ingredients and the preparation method thereof are rich in various effective ingredients in liver-nourishing grass, such as flavonoids, polysaccharides, etc. Regular consumption of the noodles helps to protect liver cells, promote the liver's detoxification and metabolic functions, and has a good liver-nourishing and health-care effect on people who stay up late for a long time, drink alcohol, or are under high-stress conditions.

[0021] (2) The noodles rich in liver-nourishing grass and the preparation method thereof, through a reasonable raw material formula and a unique preparation process, have good toughness and ductility, a smooth and chewy taste, and are not mushy or broken. The addition of gluten further enhances the gluten strength of the noodles and improves the rheological properties of the noodles.

[0022] (3) The noodles rich in liver-nourishing grass ingredients and the preparation method thereof effectively avoid the damage of high temperature to the effective ingredients of the liver-nourishing grass and the quality of the noodles through low-temperature drying and segmented processing during the preparation process, while ensuring the drying uniformity and stability of the noodles and extending the shelf life of the product. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 Prepare a flow chart for the present invention;

[0024] Figure 2 The figure is a schematic diagram of the preparation process of the Herba Hepatobilis extract of the present invention. DETAILED DESCRIPTION

[0025] The technical solutions in the embodiments of the present invention are clearly and completely described. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. All other embodiments derived by persons of ordinary skill in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.

[0026] See also Figure 1-2 The embodiment of the present invention provides a technical solution: a noodle rich in nourishing liver grass ingredients, composed of the following raw materials in parts by weight: 80-100 parts of wheat flour, 5-15 parts of nourishing liver grass extract, 3-8 parts of gluten, 1-3 parts of edible salt, and 30-50 parts of water.

[0027] The extract of Yanggancao is prepared by the following method:

[0028] a) Wash fresh liver-nourishing herb and dry it at 40-45°C with ventilation until the moisture content is ≤8%;

[0029] b) crushing to a particle size of ≤20 μm using an ultrafine grinder at -15°C;

[0030] c) adding 60% ethanol solution at a material-liquid ratio of 1:10-15, and ultrasonically extracting at 50°C for 45 minutes;

[0031] d) Filter and concentrate in vacuo until the solid content is ≥ 60%.

[0032] Preferably, the Herba Hepaticae Nuciferae extract comprises water-soluble polysaccharides, alcohol-extracted flavonoids and subcritically extracted cyclopentadiene ether terpenes, and the mass ratio of the three components is (5-7):(2-4):(1-2).

[0033] A method for preparing noodles rich in liver-nourishing grass ingredients comprises the following steps:

[0034] Mix the wheat flour, gluten and edible salt evenly, add the herb extract and water, and mix at low speed for 3-5 minutes to form a preliminary dough. Then stir at medium speed for 8-12 minutes to fully form the gluten network structure. The dough temperature should be controlled at 25-30℃.

[0035] Maturation: Place the kneaded dough in a proofing box and mature it for 20-30 minutes at a temperature of 30-35°C and a humidity of 70-80% to make the internal structure of the dough more uniform and enhance its toughness and ductility.

[0036] Sheeting and Strip Cutting: The matured dough is rolled through multiple rollers, gradually pressing from thick to thin into a uniformly thick dough sheet. Finally, a strip cutter is used to cut the noodles into the desired width. During the sheeting process, the thickness reduction at each roller stage is controlled to ensure the quality of the dough sheet and the shaping of the noodles.

[0037] Drying: Using a low-temperature segmented drying process, first drying at 35-40°C for 30-40 minutes to evaporate the moisture on the surface of the noodles, then lowering the temperature to 30-35°C and drying for 60-90 minutes to evenly distribute the moisture inside the noodles. The final moisture content of the noodles is controlled at 13-14%.

[0038] Example 1

[0039] Raw materials preparation: Weigh 80 kg of wheat flour, 5 kg of Herba Lycopodii extract, 3 kg of gluten, 1 kg of edible salt, and 30 kg of water. The Herba Lycopodii extract was prepared according to the above method.

[0040] A method for preparing noodles rich in liver-nourishing grass ingredients comprises the following steps: pouring wheat flour, gluten, and edible salt into a dough mixer and stirring at low speed for 2 minutes to mix evenly; dissolving a liver-nourishing grass extract in water, slowly adding the mixture into the dough mixer, stirring at low speed for 3 minutes, and then stirring at medium speed for 8 minutes to form dough; placing the dough in a proofing box and ripening it at a temperature of 30°C and a humidity of 70% for 20 minutes; subjecting the ripened dough to multi-stage rolling, gradually pressing it from a thickness of 10 mm into a dough strip of 1 mm thickness, and then cutting it into noodles of 2 mm width; and drying the noodles at 35°C for 30 minutes and then at 30°C for 60 minutes to obtain finished liver-nourishing grass noodles.

[0041] Example 2

[0042] Raw material preparation: 90kg wheat flour, 10kg liver-nourishing grass extract, 5kg gluten, 2kg table salt, and 40kg water.

[0043] A method for preparing noodles rich in liver-nourishing grass comprises the following steps: kneading the dough with low-speed stirring for 3 minutes and medium-speed stirring for 10 minutes; aging the noodles at a temperature of 32° C. and a humidity of 75% for 25 minutes; sheeting and strip cutting process parameters being the same as those in Example 1; and drying the noodles at 38° C. for 35 minutes and then at 32° C. for 75 minutes.

[0044] Example 3

[0045] Raw material preparation: 100kg wheat flour, 15kg liver-nourishing grass extract, 8kg gluten, 3kg table salt, and 50kg water.

[0046] A method for preparing noodles rich in liver-nourishing grass comprises the following steps: kneading the dough by stirring at a low speed for 3 minutes and then at a medium speed for 12 minutes; aging the noodles at a temperature of 35°C and a humidity of 80% for 30 minutes; and drying the noodles at 40°C for 40 minutes and then at 35°C for 90 minutes.

[0047] Table 1: Raw material innovation system.

[0048]

[0049] Table 2: Quantitative indicators of health care functions

[0050]

[0051]

[0052] Experimental data verification

[0053] Table 3: Effects of different processes on functional components of noodles

[0054]

[0055] The present invention combines the active ingredients of liver-nourishing grass with staple food noodles, and solves technical problems such as heat-sensitive loss of functional ingredients and taste deterioration through a specific process. The product has both liver-nourishing and health-care functions and excellent food texture.

[0056] Table 4: Nutritional composition of wheat flour (special first-grade flour) (per 100g)

[0057]

[0058]

[0059] It should be noted that, in this document, relational terms such as first and second, etc., are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the terms "comprises," "comprising," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that includes a list of elements includes not only those elements but also other elements not explicitly listed, or elements inherent to such process, method, article, or apparatus.

[0060] While 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 these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A noodle rich in liver-nourishing grass, characterized in that: The invention is composed of the following raw materials in parts by weight: 80-100 parts of wheat flour, 5-15 parts of liver-nourishing grass extract, 3-8 parts of gluten, 1-3 parts of edible salt and 30-50 parts of water.

2. The noodles rich in liver-nourishing grass according to claim 1, characterized in that: 80 parts of wheat flour, 5 parts of liver-nourishing grass extract, 3 parts of gluten, 1 part of edible salt and 30 parts of water.

3. The noodles rich in liver-nourishing grass according to claim 1, characterized in that: 90 parts of wheat flour, 10 parts of liver-nourishing grass extract, 6 parts of gluten, 2 parts of edible salt and 40 parts of water.

4. The noodles rich in liver-nourishing grass according to claim 1, characterized in that: 100 parts of wheat flour, 15 parts of liver-nourishing grass extract, 8 parts of gluten, 3 parts of edible salt and 50 parts of water.

5. The noodles rich in liver-nourishing grass according to claim 1, characterized in that: The liver-nourishing herb extract is prepared by washing and air-drying fresh liver-nourishing herb, drying it at low temperature, ultrafinely grinding it, and then extracting it with water or alcohol.

6. The method for preparing noodles rich in liver-nourishing grass according to claim 1, characterized in that: The following steps are included: Mix the wheat flour, gluten and salt, add the herb extract and water, stir at low speed for 3-5 minutes, then stir at medium speed for 8-12 minutes, and keep the dough temperature at 25-30℃. Maturation: let the dough stand and mature for 20-30 minutes at a temperature of 30-35°C and a humidity of 70-80%. Sheeting and Strip Cutting: The cooked dough is rolled into a sheet by multi-stage rollers and then cut into noodles of desired width; Drying: Use low-temperature segmented drying process, first drying at 35-40℃ for 30-40 minutes, then drying at 30-35℃ for 60-90 minutes, so that the moisture content of noodles is controlled at 13-14%.

7. The method for preparing noodles rich in liver-nourishing grass according to claim 1, characterized in that: The aqueous solution of the Yanggancao extract needs to be refrigerated and left to stand at 4° C. for 12 hours for hydration activation.

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