Chrysanthemum nutrient cold-boiled face product and Chuzhou chrysanthemum cold-boiled ancient method recovery preparation process

Abstract

This invention discloses a chrysanthemum-scented nutritious cold noodle product and a traditional preparation process for restoring the traditional Chuzhou chrysanthemum cold noodle method. The product comprises high-gluten wheat flour, Chuzhou chrysanthemum leaves, water, salt, alkali, and a preservative stabilizer. It is obtained by low-temperature extraction of chrysanthemum leaf juice, constant-temperature fermentation, rolling and cutting, cooking to 80% doneness, and rapid cooling with ice water. The product is light yellow in color, has a natural chrysanthemum aroma, is chewy and smooth, and does not stick or clump even after long storage. This invention preserves the chrysanthemum flavonoids and volatile oils through low-temperature extraction at 55-60℃, and combines 80% doneness cooking with rapid cooling with ice water at 0-4℃ to form a gradient structure that is solid on the outside and tough on the inside. The invention also establishes quantitative parameters for the entire process, realizing standardized industrial production of Chuzhou chrysanthemum and traditional cold noodles, and solving the problems of nutrient loss, bitter taste, and easy sticking and clumping of existing chrysanthemum noodles.

Description

Technical Field

[0001] This invention relates to the field of food processing technology that combines food and medicine, and in particular to a chrysanthemum-scented nutritious cold noodle product and a traditional preparation process for restoring the traditional method of making Chuzhou chrysanthemum cold noodles. Background Technology

[0002] Currently available commercially available cold noodle products are mainly made from ordinary wheat flour, which is kneaded, cooked, and cooled, and belongs to the category of traditional summer cold noodle foods. While some existing technologies have improved the flavor of cold noodles by adding vegetable juice and mixed grain powder, their core technology remains at the level of cold processing of ordinary noodles. There are no precedents for deeply integrating regionally distinctive medicinal and edible plants with the cold noodle process in terms of raw material selection. Existing chrysanthemum-flavored noodles (such as chrysanthemum dried noodles and chrysanthemum hot-cooked noodles) mostly use dried chrysanthemums or chrysanthemum powder directly mixed into the flour, or chrysanthemum extract added during the cooking process. All of these methods require high-temperature steaming or drying.

[0003] First, ordinary cold-processed noodle products are nutritionally limited, providing only carbohydrates and lacking functional active ingredients, making it difficult to meet consumers' demands for health, wellness, and differentiation. Second, during the high-temperature processing of conventional chrysanthemum noodles, heat-sensitive active ingredients such as flavonoids and volatile oils in the chrysanthemum are easily destroyed, leading to loss of flavor and nutrients. Furthermore, high-temperature processing can cause the chrysanthemum leaves to develop a bitter taste, affecting the palate. Third, as a geographical indication product, there are currently no publicly available standardized processes or products for combining Chuzhou chrysanthemum with traditional cold-processed noodles. Existing technology has not yet solved the problem of achieving mass production and freshness preservation of Chuzhou chrysanthemum in noodle products while maintaining its aroma, removing bitterness, and preserving its nutrients at low temperatures.

[0004] Therefore, in response to the problems mentioned above, this invention proposes a chrysanthemum-scented nutritious cold noodle product and a traditional preparation process for restoring the traditional method of making Chuzhou chrysanthemum cold noodles. Summary of the Invention

[0005] To overcome the technological gap in combining Chuzhou chrysanthemum with cold noodles, this invention proposes a chrysanthemum-scented nutritious cold noodle product and a traditional Chuzhou chrysanthemum cold noodle preparation process. This process aims to achieve a deep integration of Chuzhou chrysanthemum with traditional cold noodles, while preserving the natural nutrition and fragrance of Chuzhou chrysanthemum. The result is a functional cold noodle product that is both medicinal and edible, has a chewy texture, does not clump after long storage, and can be produced in a standardized manner.

[0006] The technical solution of the present invention is as follows: a chrysanthemum-scented nutritious cold noodle product, made from the following raw materials in parts by weight: 1000 parts high-gluten wheat flour, 25-35 parts Chuzhou chrysanthemum leaves, 430-460 parts drinking purified water, 4-6 parts edible refined salt, 1.5-2.5 parts edible soda ash, and 1-2 parts natural food preservation stabilizer; the cold noodle product is cooked noodles that have been rapidly cooled with ice water, and does not contain any flavorings, pigments, or chemical flavor enhancers. It has a light yellow color, a natural chrysanthemum aroma, and does not stick together or clump when left at room temperature for a long time.

[0007] Furthermore, the Chuzhou chrysanthemum leaves are fresh Chuzhou chrysanthemum leaves, and are mixed into the dough in the form of low-temperature extract. The thickness of the noodles in the cold-pulled noodle product is 1.0-1.3mm, and the width is the standard width for cold-pulled noodles. The cold-pulled noodle product is either pre-packaged ready-to-eat cold-pulled noodles or pre-cooled cold-pulled noodles distributed through the cold chain.

[0008] A traditional preparation process for a chrysanthemum-scented nutritious cold noodle product, made using the Chuzhou chrysanthemum cold noodle method, includes the following steps: S1. After washing and removing dust from fresh Chuzhou chrysanthemum leaves, soak them in warm water at 55-60℃ for 18-22 minutes, and slowly extract the Chuzhou chrysanthemum leaf juice at low temperature. Filter the juice through an 80-100 mesh filter to remove impurities and then cool it to room temperature for later use. S2. Mix high-gluten wheat flour, edible salt, and edible baking soda precisely, then add room temperature (20-25℃) Chuzhou chrysanthemum leaf juice at a uniform speed and mix at low speed for 10-12 minutes to obtain a smooth and even dough. S3. Seal and let the dough rise for 35-45 minutes at 24-26℃ and 65%-75% humidity. S4. Roll the proofed dough in multiple layers to a thickness of 1.0-1.3mm, then cut it into strips. S5. Cook the cut noodles in boiling water for 1.5-2.5 minutes until they are 80% cooked. After cooking, quickly put them into ice water at 0-4℃ to cool for 2-3 minutes. Drain the water and add a small amount of edible vegetable oil (one of soybean oil, rapeseed oil or corn oil) to seal in the moisture and prevent sticking. S6 is pasteurized at 62-65℃ for 10-15 minutes, then aseptically dispensed and sealed (vacuum packaging or nitrogen-filled packaging) to obtain the finished product.

[0009] The beneficial effects of this invention are: 1. By extracting the original juice of Chuzhou chrysanthemum leaves at a low temperature of 55-60℃, the damage to heat-sensitive active ingredients such as flavonoids and volatile oils caused by high-temperature processing is avoided. The total flavonoid retention rate reaches more than 90%, while completely removing the bitter taste commonly found in traditional chrysanthemum pasta dishes. This solves the problem of serious nutrient loss and bitter taste in existing chrysanthemum pasta dishes, achieving a unity of medicinal and edible value and good flavor.

[0010] 2. The traditional cold noodle making process combines cooking until 80% done with rapid cooling in ice water at 0-4℃, creating a gradient structure that makes the noodles firm on the outside and resilient on the inside. This results in chewy, smooth noodles that do not stick together or clump after long storage. Compared to existing fully cooked or naturally cooled cold noodles, the stickiness is reduced by more than 70%, and the breakage rate is less than 5%. This effectively solves the technical problems of ordinary cold noodles sticking together, clumping, and becoming soft and mushy after storage.

[0011] 3. For the first time, the geographical indication product Chuzhou chrysanthemum is deeply integrated with traditional cold noodles, and a standardized production process with quantified temperature, time and proportions throughout the entire process has been established, filling the market gap for Chuzhou chrysanthemum cold noodles and its industrialization technology. The products can be mass-produced in stores or pre-packaged in factories, which not only preserves the regional characteristics of the ancient cold noodles, but also has the practical value of commercialization and long-term circulation. Attached Figure Description

[0012] Figure 1 The diagram shown illustrates the preparation process of this invention. Detailed Implementation

[0013] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are some embodiments of the present invention, but not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0014] Please see Figure 1 Example 1: S1. Weigh 30g of fresh Chuzhou chrysanthemum leaves (equivalent to 1000g of high-gluten wheat flour), wash them repeatedly three times with running drinking water to remove surface dust and impurities, and drain off the surface water. Place the cleaned chrysanthemum leaves into a constant temperature water bath, add 450g of purified drinking water, control the water temperature at 60℃, and soak for 20 minutes. During this process, the soluble components in the chrysanthemum leaves (including flavonoids, amino acids, organic acids, volatile oils, etc.) slowly dissolve, forming a pale yellow-green extract. Because the temperature is strictly controlled below 60℃, far below the thermal destruction threshold of flavonoids and volatile oils, the active ingredients can be largely preserved. After soaking, filter using a 100-mesh stainless steel filter to remove insoluble leaf residue, obtaining clear chrysanthemum leaf extract, and allow it to cool naturally to room temperature (25℃) for later use.

[0015] S2. Take 1000g of high-gluten wheat flour, 5g of edible salt, and 2g of edible baking soda, and put them into a horizontal flour mixer. Mix the dry powder for 2 minutes to ensure even mixing. Then turn on the dough mixer and add room temperature Chuzhou chrysanthemum leaf juice at a constant speed while mixing. Set the mixing speed to 70 rpm and mix continuously at low speed for 11 minutes. Observe the dough's condition: the surface should be smooth, the texture should be uniform and delicate, it should not be sticky or cracked, and when squeezed into a ball and released, the dough should slowly crumble, indicating that the amount of water added is appropriate and the gluten network has initially formed.

[0016] S3. Cover the kneaded dough with plastic wrap and seal it. Place it in a constant temperature and humidity chamber, set the temperature to 25℃ and the relative humidity to 70%, and let it rest and proof for 40 minutes. During the proofing process, the gluten proteins are further cross-linked through hydrogen bonds, hydrophobic interactions, and disulfide bonds to form a denser network structure. At the same time, the moisture in the chrysanthemum leaf juice penetrates evenly into the gluten, so that the humidity on the surface and inside of the dough reaches a balance.

[0017] S4. Gently flatten the proofed dough with your palm and roll it through a pasta machine in multiple layers. The initial roller spacing for the rolling process is 5mm, which is then adjusted sequentially to 3.5mm, 2.5mm, 1.8mm, and 1.3mm after folding. Each rolling is performed twice to make the dough sheet dense and smooth, with a final rolled thickness of 1.2mm. Then, switch to a cutting roller to cut it into standard 3mm wide noodles for cold noodles, and set aside.

[0018] S5. Add sufficient drinking water to a pot and heat over high heat until it boils vigorously. Gently shake the cut noodles to separate them and evenly add them to the boiling water, maintaining high heat. Cook for 2 minutes, at which point the white center of the noodles should still be visible, indicating they are about 80% cooked. Immediately remove them with a slotted spoon and quickly immerse them in a pre-prepared 4°C ice-water mixture (ice-water mass ratio 1:1, water temperature maintained by adding ice cubes), rapidly cooling for 2.5 minutes. During cooling, gently stir with chopsticks to ensure the noodles are fully separated and cooled evenly. Afterward, remove the noodles and remove excess water from the surface. Finally, add 4g (approximately 0.5% of the noodle weight) of edible vegetable oil (soybean oil) to the dehydrated noodles and gently mix to form a thin oil film on the surface of the noodles, which helps prevent sticking and retain moisture.

[0019] S6. Immediately transfer the prepared chilled noodles to a low-temperature pasteurization tunnel and pasteurize at 63℃ for 12 minutes (food-grade low-temperature sterilization). After sterilization, rapidly cool to room temperature (≤25℃) and aseptically package in a Class 100,000 cleanroom. Two packaging methods are available: fresh chilled noodles, packaged in breathable PE bags, 200g per bag, with cold chain (0-4℃) circulation; and pre-made ready-to-eat chilled noodles, vacuum-packed in aluminum foil bags or nitrogen-filled packaging (oxygen residue ≤0.5%), stored at room temperature away from light. A suitable seasoning packet can be added before packaging (this seasoning is not within the scope of this invention and will not be described in detail). The final product is a naturally pale yellow, pure chrysanthemum-scented, non-bitter, smooth and chewy chilled noodle product with a nutritious chrysanthemum flavor.

[0020] Example 2: Example 2 is an adjustment based on Example 1, specifically: 1000g high-gluten wheat flour, 25g fresh chrysanthemum leaves, 430g drinking purified water, 4g edible refined salt, 1.5g edible soda ash, and 1g natural food preservation stabilizer.

[0021] Chrysanthemum leaves were pre-treated at low temperature by soaking in water at 55℃ for 22 minutes, filtering, and then cooling to 20℃. The dough was kneaded for 10 minutes at 60 rpm. Proofing conditions were 24℃ and 65% humidity for 35 minutes. The dough was rolled to a thickness of 1.0 mm. Cooking time was 1.5 minutes (80% cooked), followed by ice water cooling at 0℃ for 3 minutes. Edible vegetable oil was added at 0.3% (by weight of noodles). Low-temperature sterilization was performed at 62℃ for 15 minutes. Other steps were the same as in Example 1.

[0022] Example 3: Example 3 is an adjustment based on Example 1, specifically: 1000g high-gluten wheat flour, 35g fresh chrysanthemum leaves, 460g drinking purified water, 6g edible refined salt, 2.5g edible soda ash, and 2g natural food preservation stabilizer.

[0023] Chrysanthemum leaves were pretreated at low temperature by soaking in water at 58℃ for 18 minutes, filtering, and then cooling to 22℃. The dough was kneaded for 12 minutes at 80 rpm. Proofing conditions were 26℃ and 75% humidity for 45 minutes. The rolled thickness was 1.3 mm. Cooking time was 2.5 minutes, followed by ice water cooling at 4℃ for 2 minutes. Edible vegetable oil was added at 0.8%. Low-temperature sterilization was performed at 65℃ for 10 minutes. Other steps were the same as in Example 1.

[0024] Comparative Example 1: Comparative Example 1 uses the traditional chrysanthemum noodle making process, the specific steps of which are as follows: Take 30g of dried Chuzhou chrysanthemum flowers (not fresh leaves), grind them through a 100-mesh sieve, mix them evenly with 1000g of high-gluten wheat flour, 5g of salt, and 2g of baking soda, add 450g of room temperature purified water, knead the dough for 11 minutes, let it rest for 40 minutes, roll it out and cut it into strips, then air dry or bake it (dry with hot air at 60℃ for 4 hours), without boiling or cooling with ice water.

[0025] Comparative Example 2: Comparative Example 2 used high-temperature extraction of Chuzhou chrysanthemum leaves, with the rest of the process the same as in Example 1. In this example, 30g of fresh Chuzhou chrysanthemum leaves were boiled in 100℃ boiling water for 20 minutes, filtered, cooled, and then used to make dough. The remaining steps were the same as in Example 1.

[0026] Comparative Example 3: Comparative Example 3 was cooked thoroughly (4 minutes until fully cooked) and then cooled with ice water, with the rest being the same as in Example 1.

[0027] Comparative Example 4: Comparative Example 4 uses natural air cooling instead of rapid ice water cooling, and the rest is the same as in Example 1. In this example, the noodles are cooked for 2 minutes and then taken out and cooled at room temperature (25°C) for 10 minutes without being cooled with ice water.

[0028] To further verify the advantages of the product of this invention, the finished products of Examples 1-3 and Comparative Examples 1-4 were tested, including indicators such as nutrient retention rate, sensory quality, textural properties, and storage stability. All tests were repeated three times, and the average value was taken.

[0029] Furthermore, this example determined the retention rate of flavonoids in Chrysanthemum morifolium using ultraviolet-visible spectrophotometry to determine the total flavonoid content. Rutin was used as a standard, and the absorbance was measured at 510 nm to calculate the extraction rate of total flavonoids in the sample (on a dry basis). Simultaneously, the total flavonoid content in fresh Chrysanthemum morifolium leaves was measured as a baseline (100%) to calculate the retention rate of total flavonoids in the noodle products obtained from each process. In the operation, the noodle products were first freeze-dried and then pulverized. 5g of sample was weighed, and 50mL of 70% ethanol solution was added. The mixture was ultrasonically extracted for 30 minutes, filtered, and diluted to a fixed volume. The results were determined using the standard curve method. The results are shown in Table 1. Table 1. Effects of different processes on the retention rate of total flavonoids in flour products ; As shown in Table 1, the total flavonoid retention rates of Examples 1-3 of the present invention all reached over 90%, significantly higher than those of Comparative Examples 1 and 2. Comparative Example 1, due to the direct mixing of dried inulin powder and hot air drying at 60°C, experienced substantial loss of flavonoids during the drying process, and the hot air drying further exacerbated oxidative degradation. Comparative Example 2 used boiling water extraction at 100°C, where the high temperature caused hydrolysis and oxidation of flavonoid glycosides, resulting in a retention rate of only 58.4%. While Comparative Examples 3 and 4 also used low-temperature extraction, during subsequent cooking or cooling processes, Comparative Example 3 suffered some loss due to prolonged cooking time, causing some flavonoids to dissolve into the boiling water. Comparative Example 4 experienced slight flavonoid oxidation due to prolonged natural cooling time and air exposure.

[0030] Furthermore, this study selected 20 trained food sensory evaluators to score each sample on its color, aroma (purity of chrysanthemum aroma, absence of off-odors), texture (chewiness, smoothness, presence of bitterness), and appearance (adhesion, surface condition). Each item was scored out of 10, and the average score was taken.

[0031] The evaluation criteria include: Color: Pale yellow and natural 8-10 points; Dark or whitish 4-7 points; Abnormal color 0-3 points. Aroma: Rich and pure chrysanthemum fragrance 8-10 points; weak chrysanthemum fragrance or off-odor 4-7 points; no chrysanthemum fragrance or obvious bitterness 0-3 points. Texture: chewy and smooth without bitterness 8-10 points, slightly soft or slightly firm 4-7 points, soft and mushy or dry and hard 0-3 points. Appearance: Loose and non-sticky 8-10 points, slightly sticky 4-7 points, severely sticky and clumped together 0-3 points.

[0032] The results are shown in Table 2: Table 2 Sensory evaluation scores of samples from different processes (out of 40 points) ; Table 2 shows that Example 1 achieved the highest total score of 38.1, indicating that the product's overall quality was excellent under the optimal parameter combination. Comparative Example 1, due to the direct addition of dried inulin, suffered from a loss of inulin aroma and a stale taste, resulting in a harder texture; Comparative Example 2, due to high-temperature extraction, developed a bitter taste; Comparative Example 3, due to being fully cooked, resulted in noodles that were mushy and lacked elasticity; Comparative Example 4, due to excessive retrogradation of surface starch during natural cooling, caused noodles to clump together severely, resulting in an appearance score of only 6.0. The above comparisons clearly demonstrate the outstanding sensory quality advantages of this invention.

[0033] Furthermore, a texture analyzer was used to perform a full texture analysis of the samples in this example. The probe used was a P / 36R probe, with a pre-compression speed of 2 mm / s, a testing speed of 1 mm / s, and a post-compression speed of 2 mm / s. The compression ratio was 70%, and the interval between two compressions was 5 s. The measured parameters included hardness (g), elasticity (mm), chewiness (mJ), and adhesion (g·s). All samples were measured within 2 hours of preparation (fresh state). The results are shown in Table 3: Table 3 Comparison of different quality parameters ; Table 3 shows that the hardness of Examples 1-3 was between 3420-3650g, elasticity ≥0.89, moderate chewiness, and low adhesion (≤13.0 g·s), indicating that the noodles were chewy and did not stick to the teeth. Comparative Example 1 had a higher hardness (4120g) and lower elasticity, resulting in a harder texture; Comparative Example 2 was softer; Comparative Example 3 had a hardness of only 2750g, elasticity of 0.80, and chewiness of 210, indicating it was noticeably soft and mushy; Comparative Example 4 had an adhesion as high as 35.6, significantly higher than the Examples, which is consistent with the severe adhesion observed in the sensory evaluation.

[0034] Furthermore, this example verifies the effects of different processes on the breakage rate, turbidity of the broth, and adhesion of the noodles after cooling at 4°C for 24 hours.

[0035] (1) Take 30 noodles with a length of 20cm, cook them according to their respective processes and cool them down, and count the percentage of noodles with a length less than 2 / 3 of the original length.

[0036] (2) After the noodle soup cools down, the transmittance is measured at a wavelength of 420nm (the lower the transmittance, the more turbid the soup).

[0037] (3) Spread the cooled noodles in a petri dish at 10g / portion, seal and place at 4℃ for 24 hours, then pick up a single noodle with tweezers and record the number of other noodles attached to each noodle, and take the average value.

[0038] The results are shown in Table 4: Table 4 Comparison of cooking characteristics and anti-sticking performance ; As shown in Table 4, the breakage rate of Examples 1-3 was as low as 2.2%-5.0%, and the light transmittance of the cooked soup was over 80%, indicating that the starch gelatinization layer on the surface of the noodles was intact and not easily detached; after refrigeration at 4°C for 24 hours, there was almost no sticking. In contrast, the breakage rate of Comparative Example 3 was as high as 12%, the soup was cloudy, and there was severe sticking after refrigeration; the stickiness of Comparative Example 4 was as high as 12.5, completely clumping together. This demonstrates that the eight-tenths cooked cooking, rapid ice water cooling, and vegetable oil water-sealing technology of this invention play a crucial role in preventing sticking and achieving a low breakage rate.

[0039] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention in any other way. Any person skilled in the art may make changes or modifications to the above-disclosed technical content to create equivalent embodiments that can be applied to other fields. However, any simple modifications, equivalent changes, and modifications made to the above embodiments based on the technical essence of the present invention without departing from the scope of the present invention shall still fall within the protection scope of the present invention.

Claims

1. A chrysanthemum-scented nutritional cold-tossed pasta product, characterized by, Made from the following ingredients by weight: 1000 parts high-gluten wheat flour, 25-35 parts Chuzhou chrysanthemum leaves, 430-460 parts drinking purified water, 4-6 parts edible refined salt, 1.5-2.5 parts edible soda ash, and 1-2 parts natural food preservation stabilizer.

2. A chrysanthemum-scented nutritional instant soup product according to claim 1, characterized by: The Chuzhou chrysanthemum leaves are fresh Chuzhou chrysanthemum leaves, which are mixed into the dough in the form of low-temperature extract.

3. A chrysanthemum-scented nutritional instant soup product according to claim 1, characterized by: The noodles in the cold noodle product have a thickness of 1.0-1.3mm and a width that is the standard width for cold noodles.

4. A chrysanthemum-scented nutritional instant soup product according to claim 1, characterized by: The cold noodle products mentioned are pre-packaged ready-to-eat cold noodles or pre-frozen cold noodles distributed through the cold chain.

5. A process for the preparation of a chrysanthemum-scented nutritious cold-boiled noodle product by the traditional chrysanthemum-scented cold-boiled noodle recovery method, for the preparation of the chrysanthemum-scented nutritious cold-boiled noodle product according to any one of claims 1 to 4, characterized in that, Includes the following steps: S1. After washing and removing dust from fresh Chuzhou chrysanthemum leaves, soak them in warm water at 55-60℃ for 18-22 minutes, then slowly extract the Chuzhou chrysanthemum leaf juice at low temperature. After filtering out impurities, cool the juice to room temperature for later use. S2. Mix high-gluten wheat flour, edible salt and edible soda ash precisely, add room temperature Chuzhou chrysanthemum leaf juice at a uniform speed, and stir at low speed for 10-12 minutes to obtain a smooth and even dough. S3. Seal and let the dough rise for 35-45 minutes at 24-26℃ and 65%-75% humidity. S4. Roll the proofed dough in multiple layers to a thickness of 1.0-1.3mm, then cut it into strips. S5. Cook the cut noodles in boiling water for 1.5-2.5 minutes until they are 80% cooked. After cooking, remove them and quickly put them into ice water at 0-4℃ to cool for 2-3 minutes. Drain the water and add a small amount of edible vegetable oil to seal in the moisture and prevent sticking. S6 is sterilized at low temperature with food grade, then aseptically packaged and sealed to obtain the finished product.

6. The traditional preparation process of Chuzhou chrysanthemum-flavored nutritious cold noodle product according to claim 5, characterized in that: The filtration in step S1 uses an 80-100 mesh filter, and the temperature for cooling to room temperature is 20-25℃.

7. The traditional preparation process of Chuzhou chrysanthemum-flavored nutritious cold noodle product according to claim 5, characterized in that: The stirring speed in step S2 is 60-80 rpm.

8. The traditional preparation process of Chuzhou chrysanthemum-flavored nutritious cold noodle product according to claim 5, characterized in that: In step S3, the edible vegetable oil is one of soybean oil, rapeseed oil, or corn oil, and its addition amount is 0.3%-0.8% of the total weight of the strips after draining.

9. The traditional preparation process of Chuzhou chrysanthemum-flavored nutritious cold noodle product according to claim 5, characterized in that: The food-grade low-temperature sterilization in step S6 is pasteurization at 62-65℃ for 10-15 minutes.

10. The traditional preparation process of Chuzhou chrysanthemum-flavored nutritious cold noodle product according to claim 5, characterized in that: The sealed packaging in step S6 is either vacuum packaging or nitrogen-filled packaging.

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