Codonopsis pilosula, astragalus membranaceus and angelica sinensis nutritional noodles and making method thereof

Abstract

The invention relates to the technical field of nutritional noodles, in particular to codonopsis pilosula, astragalus membranaceus and angelica sinensis nutritional noodles and a making method thereof. The flour comprises the following raw materials in percentage by weight: 85% of wheat flour, 10% of codonopsis pilosula, 3% of astragalus membranaceus and 2% of angelica sinensis. The wheat flour is high-gluten wheat flour with the protein content of 11%-13%, and the ash content of the wheat flour is smaller than or equal to 0.6%; the codonopsis pilosula is a dry root of umbelliferae codonopsis pilosula, and the saponin content is greater than or equal to 3.0%; the astragalus membranaceus is a dry root of a leguminous plant astragalus mongolicus or astragalus membranacus, and the content of astragaloside is greater than or equal to 0.04%. According to the nutritional noodles containing radix codonopsis, radix astragali and radix angelicae sinensis and the preparation method of the nutritional noodles, three medicinal and edible food materials including radix codonopsis, radix astragali and radix angelicae sinensis are scientifically blended into the noodles through a series of designs, radix codonopsis has the effects of tonifying middle-Jiao and Qi, radix astragali has the effects of tonifying Qi and lifting Yang, and radix angelicae sinensis has the effects of replenishing blood and activating blood, so that a'qi-blood tonifying 'nutritional system is formed by synergism of radix codonopsis, radix astragali and radix angelicae sinensis; the single function that traditional noodles only provide carbohydrates is broken, and consumers do not need to additionally take tonics.

Description

Technical Field

[0001] This invention relates to the field of nutritious noodle technology, and in particular to a nutritious noodle made with Codonopsis pilosula, Astragalus membranaceus, and Angelica sinensis, and its preparation method. Background Technology

[0002] Noodles are one of my country's traditional staple foods. With their convenience and high satiety, they have long held an important place in people's daily diets, boasting a wide consumer base and stable market demand. However, as people's health awareness gradually increases, traditional noodles that only provide carbohydrates can no longer meet the public's new demand for "nutritious and health-promoting staple foods." Functional noodles that combine basic nutrition with additional health benefits are becoming a new market trend. Meanwhile, Codonopsis pilosula, Astragalus membranaceus, and Angelica sinensis are all classic ingredients with medicinal and edible properties. In traditional health concepts, Codonopsis pilosula is believed to invigorate the spleen and lungs, while Astragalus membranaceus is believed to replenish qi and yang, strengthen the body's defenses, and stop sweating. Angelica sinensis is believed to nourish blood, promote blood circulation, regulate menstruation, and relieve pain. The combination of these three ingredients aligns with the health principle of "nourishing both qi and blood," possessing a natural advantage when integrated into staple foods. Based on this, scientifically combining these three ingredients in noodle production to develop a Codonopsis pilosula, Astragalus membranaceus, and Angelica sinensis nutritious noodle product can further enrich the functional noodle category and meet consumers' needs for daily dietary health.

[0003] Traditional techniques present the following technical problems: Currently, most functional noodles on the market contain added vegetables and whole grains, which can supplement some dietary fiber and vitamins, but lack the health benefits of traditional Chinese medicine. Codonopsis pilosula, Astragalus membranaceus, and Angelica sinensis, as classic food and medicine ingredients, have synergistic effects of tonifying the middle energizer, replenishing qi, nourishing blood, and promoting blood circulation, making them ideal nutritional additives. However, in existing techniques, Chinese medicinal herbs are often directly pulverized and mixed into flour, which easily leads to a rough texture of the noodles, difficulty in releasing effective ingredients, uneven mixing, and poor nutrient absorption, failing to balance the eating experience and health benefits. Therefore, we have designed a Codonopsis pilosula, Astragalus membranaceus, and Angelica sinensis nutritional noodle and its preparation method to provide a technical solution to the above-mentioned technical problems. Summary of the Invention

[0004] Therefore, it is necessary to provide a nutritious noodle made with Codonopsis pilosula, Astragalus membranaceus, and Angelica sinensis, and its preparation method, in order to solve the problems mentioned in the background art.

[0005] To solve the above-mentioned technical problems, the present invention adopts the following technical solution: A type of nutritious noodles containing Codonopsis pilosula, Astragalus membranaceus, and Angelica sinensis, comprising, by weight percentage: 85% wheat flour, 10% Codonopsis pilosula, 3% Astragalus membranaceus, and 2% Angelica sinensis; wherein the wheat flour is high-gluten wheat flour with a protein content of 11%-13% and an ash content of ≤0.6%; wherein the Codonopsis pilosula is the dried root of Codonopsis pilosula (Apiaceae family) and has a saponin content of ≥3.0%; wherein the Astragalus membranaceus is the dried root of Astragalus mongholicus or Astragalus membranaceus (Fabaceae family) and has an astragaloside A content of ≥0.04%; wherein the Angelica sinensis is the dried root of Angelica sinensis (Apiaceae family) and has a ferulic acid content of ≥0.05%; wherein the Codonopsis pilosula, Astragalus membranaceus, and Angelica sinensis are all high-quality dried products free from sulfur fumigation, mold, and insect infestation.

[0006] Preferably, the noodles are any one of thin noodles, wide noodles, or dried noodles, and the moisture content of the dried noodles is ≤12%.

[0007] Preferably, the noodles are any one of thin noodles, wide noodles, or dried noodles; wherein, the moisture content of dried noodles is ≤12% and the water activity is ≤0.65; the moisture content of fresh noodles is 45%-50% and the residual oxygen content after vacuum packaging is ≤3%.

[0008] A method for making nutritious noodles with Codonopsis pilosula, Astragalus membranaceus, and Angelica sinensis. S1: Remove impurities and debris from Codonopsis pilosula, Astragalus membranaceus, and Angelica sinensis by passing them through a 10-mesh sieve. Rinse them quickly 2-3 times with purified water at 20℃-25℃ for 10-15 seconds each time to avoid over-soaking. Place the rinsed herbs in a stainless steel pot with a stirring device, add 3-5 times the total weight of the herbs in purified water, turn on the stirring, bring to a boil over high heat, then reduce to low heat and simmer for 40-60 minutes, stirring once every 10 minutes for 30 seconds each time, until the liquid is thick and the herbs are soft. After turning off the heat, let it stand for 10 minutes to allow the liquid to fully soak the herbs. S2: Pour the decocted Chinese medicinal herbs and the decoction into a colloid mill, start grinding, and grind for 8-12 minutes to make a Chinese medicinal slurry with a particle size of 50-100 mesh. If the slurry consistency exceeds 5000 mPa·s during grinding, the decoction can be added to adjust the consistency so that the final slurry consistency is controlled between 3000 mPa·s and 5000 mPa·s. S3: Pour the wheat flour into the double spiral dough mixer and start the mixing at low speed. At the same time, slowly and evenly pour in the Chinese herbal medicine slurry at a rate of 5mL / s-8mL / s. Mix for 20-30 minutes, stopping the machine every 5 minutes to check the dough condition, until the dough forms a uniform and continuous gluten network, and the dough texture is uniform, does not stick to the sides or to your hands, and can quickly spring back when pressed by hand. At this time, the dough moisture content is 30%-35%. S4: Take out the kneaded dough and put it into a sealed container with food-grade release agent on the inner wall. Let it rest for 20-30 minutes in a constant temperature and humidity environment. Avoid shaking the container during the resting process to ensure that the gluten is fully relaxed. S5: Place the rested dough into the pasta machine and press it repeatedly 3-5 times with the coarse roller. After each pressing, rotate the dough 90° to ensure that the dough thickness is uniform. After pressing the dough to a thickness of 3mm-5mm, select the corresponding cutting mold according to the needs and cut it into noodles of uniform width. Control the cutting speed at 1m / min-2m / min to avoid the noodles breaking. S6: If making dried noodles: Hang the wet noodles in a cool, ventilated, and dry room to air dry naturally, turning them over every 2 hours until the moisture content of the noodles is ≤12%. Then package them with food-grade PET / PE composite film and vacuum them to a vacuum degree of ≤-0.09MPa. If making fresh noodles: use food-grade PP food storage boxes and vacuum pack the wet noodles directly. Vacuum pack them to a vacuum degree of ≤-0.08MPa and transfer them to a 0℃-4℃ refrigeration environment within 2 hours after packaging.

[0009] Preferably, the stainless steel pot in S1 is made of 304 food-grade stainless steel, and it needs to be washed twice with purified water before boiling to remove any residual impurities inside the pot; if the amount of liquid evaporated during the boiling process exceeds 20% of the initial amount added, an equal amount of purified water needs to be added to ensure that the Chinese medicinal materials are fully boiled.

[0010] Preferably, after grinding in the colloid mill in S2, the Chinese herbal medicine slurry needs to be filtered once through an 80-mesh sieve to remove incompletely ground Chinese herbal medicine particles and ensure the fineness of the slurry; the material on the sieve after filtration needs to be put back into the colloid mill for a second grinding, with a grinding time of 5-8 minutes, until all of it passes through the 80-mesh sieve.

[0011] Preferably, the rollers of the S5 medium-sized noodle press need to be preheated to 30℃-35℃, and a small amount of purified water needs to be applied to the surface of the rollers before each pressing to prevent the dough from sticking together; the noodle cutting molds need to be wiped and disinfected with 75% edible alcohol before use and dried before use.

[0012] Preferably, after the dried noodles in S6 are packaged, the production date, shelf life, and storage conditions must be marked on the packaging; after the fresh noodles are packaged, the production date, shelf life, and method of consumption must be marked on the packaging.

[0013] It is clear without a doubt that the technical solution described above in this application can solve the technical problem that this application aims to address.

[0014] Meanwhile, through the above technical solutions, the present invention has at least the following beneficial effects: This invention provides a nutritious noodle made with Codonopsis pilosula, Astragalus membranaceus, and Angelica sinensis, and its preparation method. Through a series of designs, the three medicinal and edible ingredients, Codonopsis pilosula, Astragalus membranaceus, and Angelica sinensis, are scientifically integrated into the noodles. Codonopsis pilosula invigorates the spleen and replenishes qi, Astragalus membranaceus invigorates qi and raises yang, and Angelica sinensis nourishes blood and promotes blood circulation. The three ingredients work together to form a nutritional system that "nourishes both qi and blood". This breaks away from the traditional function of noodles that only provide carbohydrates. Consumers do not need to take additional tonics. They can replenish qi and blood and enhance their physical fitness by eating staple food every day. It is especially suitable for people with weak constitution, qi and blood deficiency, and the general public who pay attention to health preservation. It truly realizes the convenient demand of "diet is health preservation". The present invention employs a process of boiling and fine grinding with a colloid mill during production. First, the Chinese medicinal herbs are boiled until the effective components are fully released, and then ground into a fine slurry. This ensures that the Chinese medicinal herb components are evenly integrated with wheat flour, avoiding problems such as rough noodles and a grainy texture caused by directly adding medicinal powder. At the same time, the combination of boiling and grinding makes the effective components of Chinese medicinal herbs easier for the human body to digest and absorb, solving the pain point of "difficult absorption of health food". It retains the chewy texture of high-gluten wheat flour and achieves a balance between nutrition and taste. The raw materials of this invention are combined in a weight ratio of 85% wheat flour, 10% Codonopsis pilosula, 3% Astragalus membranaceus, and 2% Angelica sinensis. This ensures that the noodles are a staple food while controlling the amount of Chinese medicinal herbs used to avoid discomfort caused by excessive use of Chinese medicinal herbs. The finished product can be made into dried noodles or fresh noodles, covering various consumption scenarios such as family, catering, and gifts, and has strong market adaptability. Based on traditional health preservation concepts, this invention innovatively develops nutritious noodles with Codonopsis pilosula, Astragalus membranaceus, and Angelica sinensis. This not only enriches the variety of functional noodles but also provides consumers with more targeted health-preserving staple food options, aligning with the market trend of "modernizing traditional health preservation and making staple food products more nutritious," and possessing significant market differentiation advantages. Detailed Implementation

[0015] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the invention.

[0016] As recorded in the background art, most functional noodles on the market currently contain added vegetables and whole grains. While these can supplement some dietary fiber and vitamins, they lack the health benefits of traditional Chinese medicine. Codonopsis pilosula, Astragalus membranaceus, and Angelica sinensis, as classic food and medicine ingredients, have a synergistic effect of tonifying the middle energizer, replenishing qi, and promoting blood circulation. They are ideal nutritional additives. However, in the existing technology, Chinese medicinal herbs are often directly crushed and mixed into flour, which easily leads to a rough texture of noodles, difficulty in releasing effective ingredients, uneven mixing, and poor nutrient absorption. It is impossible to balance the eating experience and health benefits.

[0017] To solve this technical problem, the present invention provides a nutritious noodle made with Codonopsis pilosula, Astragalus membranaceus, and Angelica sinensis, and a method for making the same.

[0018] Specifically, a nutritious noodle made with Codonopsis pilosula, Astragalus membranaceus, and Angelica sinensis, and its preparation method, includes the following: by weight percentage, the raw materials consist of: 85% wheat flour, 10% Codonopsis pilosula, 3% Astragalus membranaceus, and 2% Angelica sinensis; the wheat flour is high-gluten wheat flour with a protein content of 11%-13% and an ash content of ≤0.6%; the Codonopsis pilosula is the dried root of Codonopsis pilosula, a plant of the Apiaceae family, and has a saponin content of ≥3.0%; the Astragalus membranaceus is the dried root of Astragalus mongholicus or Astragalus membranaceus, a plant of the Leguminosae family, and has an astragaloside A content of ≥0.04%; the Angelica sinensis is the dried root of Angelica sinensis, a plant of the Apiaceae family, and has a ferulic acid content of ≥0.05%; the Codonopsis pilosula, Astragalus membranaceus, and Angelica sinensis are all high-quality dried products that are free from sulfur fumigation, mold, and insect infestation.

[0019] This invention provides a nutritious noodle made with Codonopsis pilosula, Astragalus membranaceus, and Angelica sinensis, and its preparation method. Through a series of designs, the three medicinal and edible ingredients, Codonopsis pilosula, Astragalus membranaceus, and Angelica sinensis, are scientifically integrated into the noodles. Codonopsis pilosula invigorates the spleen and replenishes qi, Astragalus membranaceus invigorates qi and raises yang, and Angelica sinensis nourishes blood and promotes blood circulation. The three ingredients work together to form a nutritional system that "nourishes both qi and blood". This breaks away from the traditional function of noodles that only provide carbohydrates. Consumers do not need to take additional tonics. They can replenish qi and blood and enhance their physical fitness by eating staple food every day. It is especially suitable for people with weak constitution, qi and blood deficiency, and the general public who pay attention to health preservation. It truly realizes the convenient demand of "diet is health preservation". The present invention employs a process of boiling and fine grinding with a colloid mill during production. First, the Chinese medicinal herbs are boiled until the effective components are fully released, and then ground into a fine slurry. This ensures that the Chinese medicinal herb components are evenly integrated with wheat flour, avoiding problems such as rough noodles and a grainy texture caused by directly adding medicinal powder. At the same time, the combination of boiling and grinding makes the effective components of Chinese medicinal herbs easier for the human body to digest and absorb, solving the pain point of "difficult absorption of health food". It retains the chewy texture of high-gluten wheat flour and achieves a balance between nutrition and taste. The raw materials of this invention are combined in a weight ratio of 85% wheat flour, 10% Codonopsis pilosula, 3% Astragalus membranaceus, and 2% Angelica sinensis. This ensures that the noodles are a staple food while controlling the amount of Chinese medicinal herbs used to avoid discomfort caused by excessive use of Chinese medicinal herbs. The finished product can be made into dried noodles or fresh noodles, covering various consumption scenarios such as family, catering, and gifts, and has strong market adaptability. Based on traditional health preservation concepts, this invention innovatively develops nutritious noodles with Codonopsis pilosula, Astragalus membranaceus, and Angelica sinensis. This not only enriches the variety of functional noodles but also provides consumers with more targeted health-preserving staple food options, aligning with the market trend of "modernizing traditional health preservation and making staple food products more nutritious," and possessing significant market differentiation advantages.

[0020] It should be noted that, unless otherwise specified, the embodiments and features and technical solutions in the present invention can be combined with each other.

[0021] It should be noted that similar labels and letters below indicate similar items, so once an item is defined, it does not need to be further defined and explained subsequently.

[0022] Example 1 A type of nutritious noodles containing Codonopsis pilosula, Astragalus membranaceus, and Angelica sinensis, comprising the following ingredients by weight percentage: 85% wheat flour, 10% Codonopsis pilosula, 3% Astragalus membranaceus, and 2% Angelica sinensis; the wheat flour is high-gluten wheat flour with a protein content of 11%-13% and an ash content of ≤0.6%; the Codonopsis pilosula is the dried root of Codonopsis pilosula, a plant of the Apiaceae family, with a saponin content of ≥3.0%; the Astragalus membranaceus is the dried root of Astragalus mongholicus or Astragalus membranaceus, a plant of the Leguminosae family, with an astragaloside A content of ≥0.04%; the Angelica sinensis is the dried root of Angelica sinensis, a plant of the Apiaceae family, with a ferulic acid content of ≥0.05%; the Codonopsis pilosula, Astragalus membranaceus, and Angelica sinensis are all high-quality dried products that are free from sulfur fumigation, mold, and insect infestation.

[0023] The noodles can be any of the following forms: thin noodles, wide noodles, or dried noodles, and the moisture content of the dried noodles is ≤12%.

[0024] The noodles can be any of the following forms: thin noodles, wide noodles, or dried noodles; among them, the moisture content of dried noodles is ≤12% and the water activity is ≤0.65; the moisture content of fresh noodles is 45%-50% and the residual oxygen content after vacuum packaging is ≤3%.

[0025] Example 2 A method for making nutritious noodles with Codonopsis pilosula, Astragalus membranaceus, and Angelica sinensis. S1: Remove impurities and debris from Codonopsis pilosula, Astragalus membranaceus, and Angelica sinensis by passing them through a 10-mesh sieve. Rinse them quickly 2-3 times with purified water at 20℃-25℃ for 10-15 seconds each time to avoid over-soaking. Place the rinsed herbs in a stainless steel pot with a stirring device, add 3-5 times the total weight of the herbs in purified water, turn on the stirring, bring to a boil over high heat, then reduce to low heat and simmer for 40-60 minutes, stirring once every 10 minutes for 30 seconds each time, until the liquid is thick and the herbs are soft. After turning off the heat, let it stand for 10 minutes to allow the liquid to fully soak the herbs. S2: Pour the decocted Chinese medicinal herbs and the decoction into a colloid mill, start grinding, and grind for 8-12 minutes to make a Chinese medicinal slurry with a particle size of 50-100 mesh. If the slurry consistency exceeds 5000 mPa·s during grinding, the decoction can be added to adjust the consistency so that the final slurry consistency is controlled between 3000 mPa·s and 5000 mPa·s. S3: Pour the wheat flour into the double spiral dough mixer and start the mixing at low speed. At the same time, slowly and evenly pour in the Chinese herbal medicine slurry at a rate of 5mL / s-8mL / s. Mix for 20-30 minutes, stopping the machine every 5 minutes to check the dough condition, until the dough forms a uniform and continuous gluten network, and the dough texture is uniform, does not stick to the sides or to your hands, and can quickly spring back when pressed by hand. At this time, the dough moisture content is 30%-35%. S4: Take out the kneaded dough and put it into a sealed container with food-grade release agent on the inner wall. Let it rest for 20-30 minutes in a constant temperature and humidity environment. Avoid shaking the container during the resting process to ensure that the gluten is fully relaxed. S5: Place the rested dough into the pasta machine and press it repeatedly 3-5 times with the coarse roller. After each pressing, rotate the dough 90° to ensure that the dough thickness is uniform. After pressing the dough to a thickness of 3mm-5mm, select the corresponding cutting mold according to the needs and cut it into noodles of uniform width. Control the cutting speed at 1m / min-2m / min to avoid the noodles breaking. S6: If making dried noodles: Hang the wet noodles in a cool, ventilated, and dry room to air dry naturally, turning them over every 2 hours until the moisture content of the noodles is ≤12%. Then package them with food-grade PET / PE composite film and vacuum them to a vacuum degree of ≤-0.09MPa. If making fresh noodles: use food-grade PP food storage boxes and vacuum pack the wet noodles directly. Vacuum pack them to a vacuum degree of ≤-0.08MPa and transfer them to a 0℃-4℃ refrigeration environment within 2 hours after packaging.

[0026] The stainless steel pot in S1 is made of 304 food-grade stainless steel and needs to be washed twice with purified water before boiling to remove any residual impurities. If the amount of liquid evaporated during the boiling process exceeds 20% of the initial amount, an equal amount of purified water needs to be added to ensure that the Chinese medicinal herbs are fully boiled.

[0027] After grinding in the S2 colloid mill, the Chinese herbal medicine slurry needs to be filtered once through an 80-mesh sieve to remove incompletely ground medicinal material particles and ensure the fineness of the slurry. The material remaining on the sieve after filtration needs to be put back into the colloid mill for a second grinding, with a grinding time of 5-8 minutes, until all of it passes through the 80-mesh sieve.

[0028] The rollers of the S5 medium-pressure noodle press need to be preheated to 30℃-35℃, and a small amount of purified water should be applied to the surface of the rollers before each pressing to prevent the dough from sticking. The noodle cutting molds need to be wiped and disinfected with 75% edible alcohol before use and then dried.

[0029] For S6 dried noodles, the production date, shelf life, and storage conditions must be labeled on the packaging; for fresh noodles, the production date, shelf life, and method of consumption must be labeled on the packaging.

[0030] Example 3 A type of nutritious noodles containing Codonopsis pilosula, Astragalus membranaceus, and Angelica sinensis, comprising: Wheat flour: 850g (85%), made from high-gluten wheat flour with a protein content of 12% and an ash content of 0.5%; Codonopsis pilosula: 100g (10%), saponin content 3.2%, no sulfur fumigation (sulfur dioxide residue 8mg / kg), no mold, no insect infestation, cut into 1cm-2cm small pieces; Astragalus: 30g (3%), astragaloside A content 0.05%, firm texture, cut into 0.5cm thick slices; Angelica sinensis: 20g (2%), ferulic acid content 0.06%, cut into 1cm wide thin slices after removing fibrous roots; Purified water: 3000ml. Finished Product Specifications Appearance: Uniform light brown color, noodles with a diameter of 2mm and a length of 22cm, free of spots, foreign matter, and broken strips (breakage rate ≤1%). Texture: After cooking for 4 minutes, the noodles are chewy and elastic, with a moderate chewiness, no rough texture, and a slight aroma of ginseng and angelica, without any bitterness. Nutritional composition: Per 100g of dried noodles contains ≥0.32g of codonopsis saponins, ≥0.015g of astragaloside A, ≥0.012g of ferulic acid, and ≥70% carbohydrates; Storage performance: Store in a cool, dry place at room temperature (20℃-25℃) with a sealed container. Shelf life is 12 months. During storage, it will not absorb moisture, mold, or produce any odor.

[0031] Example 4 A method for preparing nutritious noodles made with Codonopsis pilosula, Astragalus membranaceus, and Angelica sinensis includes: S1 Screening for Impurities: Place the Codonopsis pilosula segments, Astragalus membranaceus slices, and Angelica sinensis slices into a 10-mesh sieve and manually remove small debris, insect-damaged parts, and foreign objects. S2 Cleaning and Draining: Rinse quickly 3 times with 22℃ pure water for 12 seconds each time (avoid prolonged soaking to prevent loss of saponins and ferulic acid), and drain for 2 minutes after rinsing until there are no obvious water droplets on the surface. S3 Decoction Procedure: Place the prepared Chinese medicinal herbs into a 5L 304 food-grade stainless steel pot, add 3000ml of purified water, turn on the electric stirrer (40r / min), heat over high heat to 98℃ and bring to a boil (about 15 minutes), then reduce to low heat and simmer at 88℃ for 50 minutes; stir once every 10 minutes for 30 seconds each time to prevent the Chinese medicinal herbs from sticking to the bottom and burning; the decoction is considered complete when the relative density of the liquid reaches 1.12 (measured with a densitometer at 25℃). After turning off the heat, cover the pot and let it stand for 10 minutes to allow the liquid to fully soak the Chinese medicinal herbs. S4 Chinese medicinal herbs grinding Grinding: Pour the decocted Chinese medicinal materials and liquid into a JM-L80 colloid mill (grinding gap 0.08mm), turn on the grinding mode, and grind for 10 minutes; during the grinding process, use an NDJ-5S viscometer to monitor in real time, and stop when the consistency of the slurry reaches 4000mPa・s (25℃); S5 Filtration and Purification: Filter the ground slurry through an 80-mesh sieve. Pour the coarse particles remaining on the sieve back into the colloid mill, add 50ml of decoction, and grind again for 6 minutes until all of it passes through the sieve, resulting in a fine, particle-free herbal slurry. S6 and dough Equipment and parameters: Pour 850g of high-gluten wheat flour into an HM-15 double helix dough mixer (capacity 20L) and turn on low speed mixing (70r / min). Adding the slurry: Use a BT100-2J peristaltic pump to inject the herbal slurry into the flour at a rate of 6 mL / s (to avoid local accumulation of slurry that could lead to uneven mixing). End point of dough mixing: Stop the machine after mixing for 25 minutes, grab a piece of dough to test: the surface is smooth and not sticky, and it springs back within 3 seconds after being pressed (elastic recovery rate of 85%). The moisture content of the dough is 33% when tested with an MS350 rapid moisture analyzer, which meets the requirements. S7 Wake-up Preparation: Evenly coat the inside of a 10L food-grade plastic airtight container with 0.5g of edible vegetable oil (0.5g / 100g dough, to prevent the dough from sticking). Proofing conditions: Place the kneaded dough in a sealed box, close the lid tightly, and place it in a constant temperature and humidity chamber (temperature 28℃, relative humidity 65%) for 25 minutes. Do not open the chamber door during this time to avoid temperature fluctuations affecting the formation of the gluten network. S8 Pressing and Molding Dough pressing: Knead the rested dough into a cylinder with a diameter of 10cm, and put it into a YM-60 type pasta machine (press roller diameter 120mm). First, adjust the gap of the coarse press roller to 7mm and press it into a dough sheet with a thickness of 7mm. After rotating 90°, repeat the pressing 4 times (to ensure uniform dough density). Finally, adjust the gap of the press roller to 4mm and press it into a uniform dough sheet with a thickness of 4mm (measured with a 0-150mm vernier caliper, error ≤0.2mm). Cutting the dough: Select a 2mm wide noodle cutting mold, adjust the cutting speed to 1.5m / min, cut the dough into thin noodles, and use a food-grade plastic tray to receive them. Spread a thin layer of flour on the surface of the tray (to prevent the noodles from sticking together). S9 Drying and Packaging Drying: Hang the noodles in a cool, ventilated drying room (temperature 23℃, relative humidity 45%, wind speed 0.8m / s), with a 5cm spacing between the hanging parts to avoid overlapping; manually turn them over every 2 hours to ensure even drying; after 8 hours of drying, check the moisture content and stop drying when it drops to 10%; Packaging: Cut the noodles into 22cm long segments, each 200g portion is packed into a 12-mil thick PET / PE composite film bag, vacuumed to -0.095MPa using a DZ-400 vacuum packaging machine, and sealed. After packaging, label the bag with the production date, shelf life, storage conditions and consumption method.

[0032] Example 5 A method for preparing nutritious noodles made with Codonopsis pilosula, Astragalus membranaceus, and Angelica sinensis includes: S1 Preparations Cooking equipment: Use a 2L 304 stainless steel pot and add 1500ml of purified water; Parameter adjustment: Stirring speed 35r / min, bring to a boil over high heat to 96℃, then simmer over low heat at 86℃ for 45 minutes. The relative density of the liquid is 1.10 (25℃). Let stand for 10 minutes. S2 Chinese medicinal materials grinding The colloid mill had a grinding gap of 0.07 mm, a grinding time of 8 min, and a slurry consistency of 3500 mPa·s (25℃). After filtration, there are no coarse particles, so it can be used directly for kneading dough (no need for secondary grinding). S3 and dough The dough mixer speed is 65 r / min, and the injection rate of the traditional Chinese medicine slurry is 5 mL / s; After mixing for 22 minutes, the dough has a hydration content of 34% and an elasticity recovery rate of 82%. S4 proofing Apply 0.25g of oil to the inner wall of the sealed box; The temperature and humidity chamber was set at 26℃ and 62% relative humidity for 22 minutes to allow the dough to rise. S5 Pressing and Molding The gap between the coarse pressure rollers is 6mm, and the pressing is repeated 3 times to achieve a surface thickness of 3.5mm. Choose a 5mm wide noodle cutting mold and cut the noodles at a speed of 1.2m / min. Place the cut noodles directly into a PP food storage container (to avoid flour sticking together and affecting the taste of fresh noodles). S6 Packaging Packaging: Pack 150g of noodles into a 200ml food-grade PP food storage container and close the lid tightly; Vacuum packaging: Place the food storage container inside a vacuum packaging bag, evacuate to -0.085MPa, and seal. Refrigeration: Transfer to a 3°C refrigerator within 2 hours of packaging to avoid bacterial growth caused by leaving at room temperature.

[0033] This invention provides a nutritious noodle made with Codonopsis pilosula, Astragalus membranaceus, and Angelica sinensis, and its preparation method. Through a series of designs, the three medicinal and edible ingredients, Codonopsis pilosula, Astragalus membranaceus, and Angelica sinensis, are scientifically integrated into the noodles. Codonopsis pilosula invigorates the spleen and replenishes qi, Astragalus membranaceus invigorates qi and raises yang, and Angelica sinensis nourishes blood and promotes blood circulation. The three ingredients work together to form a nutritional system that "nourishes both qi and blood". This breaks away from the traditional function of noodles that only provide carbohydrates. Consumers do not need to take additional tonics. They can replenish qi and blood and enhance their physical fitness by eating staple food every day. It is especially suitable for people with weak constitution, qi and blood deficiency, and the general public who pay attention to health preservation. It truly realizes the convenient demand of "diet is health preservation". The present invention employs a process of boiling and fine grinding with a colloid mill during production. First, the Chinese medicinal herbs are boiled until the effective components are fully released, and then ground into a fine slurry. This ensures that the Chinese medicinal herb components are evenly integrated with wheat flour, avoiding problems such as rough noodles and a grainy texture caused by directly adding medicinal powder. At the same time, the combination of boiling and grinding makes the effective components of Chinese medicinal herbs easier for the human body to digest and absorb, solving the pain point of "difficult absorption of health food". It retains the chewy texture of high-gluten wheat flour and achieves a balance between nutrition and taste. The raw materials of this invention are combined in a weight ratio of 85% wheat flour, 10% Codonopsis pilosula, 3% Astragalus membranaceus, and 2% Angelica sinensis. This ensures that the noodles are a staple food while controlling the amount of Chinese medicinal herbs used to avoid discomfort caused by excessive use of Chinese medicinal herbs. The finished product can be made into dried noodles or fresh noodles, covering various consumption scenarios such as family, catering, and gifts, and has strong market adaptability. Based on traditional health preservation concepts, this invention innovatively develops nutritious noodles with Codonopsis pilosula, Astragalus membranaceus, and Angelica sinensis. This not only enriches the variety of functional noodles but also provides consumers with more targeted health-preserving staple food options, aligning with the market trend of "modernizing traditional health preservation and making staple food products more nutritious," and possessing significant market differentiation advantages.

[0034] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely principles of the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the claimed invention. The scope of protection claimed by the appended claims and their equivalents is defined.

Claims

1. A type of nutritious noodles made with Codonopsis pilosula, Astragalus membranaceus, and Angelica sinensis, characterized in that... By weight percentage, the raw material composition includes: 85% wheat flour, 10% Codonopsis pilosula, 3% Astragalus membranaceus, and 2% Angelica sinensis; the wheat flour is high-gluten wheat flour with a protein content of 11%-13% and an ash content of ≤0.6%; the Codonopsis pilosula is the dried root of Codonopsis pilosula, a plant of the Apiaceae family, and has a saponin content of ≥3.0%; the Astragalus membranaceus is the dried root of Astragalus mongholicus or Astragalus membranaceus, a plant of the Leguminosae family, and has an astragaloside A content of ≥0.04%; the Angelica sinensis is the dried root of Angelica sinensis, a plant of the Apiaceae family, and has a ferulic acid content of ≥0.05%; the Codonopsis pilosula, Astragalus membranaceus, and Angelica sinensis are all high-quality dried products that are free from sulfur fumigation, mold, and insect infestation.

2. The nutritional noodles made with Codonopsis pilosula, Astragalus membranaceus, and Angelica sinensis according to claim 1, characterized in that, The noodles are any one of thin noodles, wide noodles, or dried noodles, and the moisture content of the dried noodles is ≤12%.

3. The nutritional noodles made with Codonopsis pilosula, Astragalus membranaceus, and Angelica sinensis according to claim 1, characterized in that, The noodles are any one of thin noodles, wide noodles, or dried noodles; wherein, the moisture content of dried noodles is ≤12% and the water activity is ≤0.65; the moisture content of fresh noodles is 45%-50% and the residual oxygen content after vacuum packaging is ≤3%.

4. A method for preparing nutritious noodles with Codonopsis pilosula, Astragalus membranaceus, and Angelica sinensis as described in any one of claims 1-3, characterized in that, S1: Remove impurities and debris from Codonopsis pilosula, Astragalus membranaceus, and Angelica sinensis by passing them through a 10-mesh sieve. Rinse them quickly 2-3 times with purified water at 20℃-25℃ for 10-15 seconds each time to avoid over-soaking. Place the rinsed herbs in a stainless steel pot with a stirring device, add 3-5 times the total weight of the herbs in purified water, turn on the stirring, bring to a boil over high heat, then reduce to low heat and simmer for 40-60 minutes, stirring once every 10 minutes for 30 seconds each time, until the liquid is thick and the herbs are soft. After turning off the heat, let it stand for 10 minutes to allow the liquid to fully soak the herbs. S2: Pour the decocted Chinese medicinal materials and liquid into a colloid mill, turn on the grinding, and grind for 8-12 minutes to make a Chinese medicinal slurry with a particle size of 50-100 mesh. During the grinding process, if the slurry consistency exceeds 5000 mPa·s, the medicinal liquid from the decoction can be added to adjust the consistency, so that the final slurry consistency is controlled between 3000 mPa·s and 5000 mPa·s. S3: Pour the wheat flour into the double spiral dough mixer and start the mixing at low speed. At the same time, slowly and evenly pour in the Chinese herbal medicine slurry at a rate of 5mL / s-8mL / s. Mix for 20-30 minutes, stopping the machine every 5 minutes to check the dough condition, until the dough forms a uniform and continuous gluten network, and the dough texture is uniform, does not stick to the sides or to your hands, and can quickly spring back when pressed by hand. At this time, the dough moisture content is 30%-35%. S4: Take out the kneaded dough and put it into a sealed container with food-grade release agent on the inner wall. Let it rest for 20-30 minutes in a constant temperature and humidity environment. Avoid shaking the container during the resting process to ensure that the gluten is fully relaxed. S5: Place the rested dough into the pasta machine and press it repeatedly 3-5 times with the coarse roller. After each pressing, rotate the dough 90° to ensure that the dough thickness is uniform. After pressing the dough to a thickness of 3mm-5mm, select the corresponding cutting mold according to the needs and cut it into noodles of uniform width. Control the cutting speed at 1m / min-2m / min to avoid the noodles breaking. S6: If making dried noodles: Hang the wet noodles in a cool, ventilated, and dry room to air dry naturally, turning them over every 2 hours until the moisture content of the noodles is ≤12%. Then package them with food-grade PET / PE composite film and vacuum them to a vacuum degree of ≤-0.09MPa. If making fresh noodles: use food-grade PP food storage boxes and vacuum pack the wet noodles directly. Vacuum pack them to a vacuum degree of ≤-0.08MPa and transfer them to a 0℃-4℃ refrigeration environment within 2 hours after packaging.

5. The method for preparing a nutritious noodle made with Codonopsis pilosula, Astragalus membranaceus, and Angelica sinensis according to claim 4, characterized in that, The stainless steel pot in S1 is made of 304 food-grade stainless steel and needs to be washed twice with purified water before boiling to remove any residual impurities. If the amount of liquid evaporated during the boiling process exceeds 20% of the initial amount, an equal amount of purified water needs to be added to ensure that the Chinese medicinal herbs are fully boiled.

6. The method for preparing a nutritious noodle made with Codonopsis pilosula, Astragalus membranaceus, and Angelica sinensis according to claim 4, characterized in that, After grinding in the S2 colloid mill, the Chinese herbal medicine slurry needs to be filtered once through an 80-mesh sieve to remove incompletely ground medicinal material particles and ensure the fineness of the slurry. The material remaining on the sieve after filtration needs to be put back into the colloid mill for a second grinding, with a grinding time of 5-8 minutes, until all of it passes through the 80-mesh sieve.

7. The method for preparing a nutritional noodle made from Codonopsis pilosula, Astragalus membranaceus, and Angelica sinensis according to claim 4, characterized in that, The rollers of the S5 medium-pressure noodle press need to be preheated to 30℃-35℃, and a small amount of purified water should be applied to the surface of the rollers before each pressing to prevent the dough from sticking. The noodle cutting molds need to be wiped and disinfected with 75% edible alcohol before use and then dried.

8. The method for preparing a nutritious noodle made with Codonopsis pilosula, Astragalus membranaceus, and Angelica sinensis according to claim 4, characterized in that, For S6 dried noodles, the production date, shelf life, and storage conditions must be labeled on the packaging; for fresh noodles, the production date, shelf life, and method of consumption must be labeled on the packaging.