CN102178169B - Pseudo-ginseng health promotion noodle and making method thereof - Google Patents
Pseudo-ginseng health promotion noodle and making method thereof Download PDFInfo
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- CN102178169B CN102178169B CN2011101110170A CN201110111017A CN102178169B CN 102178169 B CN102178169 B CN 102178169B CN 2011101110170 A CN2011101110170 A CN 2011101110170A CN 201110111017 A CN201110111017 A CN 201110111017A CN 102178169 B CN102178169 B CN 102178169B
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Abstract
The invention relate to a pseudo-ginseng health promotion noodle and a making method thereof. The pseudo-ginseng health promotion noodle is prepared from raw materials in percentage by weight: 80% of flour, 1.52% of salt, 13.3% of water, 1.18% of dietary alkali, and 4% of pseudo-ginseng. The making method comprises the following steps of: stirring and mixing ingredients of water and pseudo-ginseng with the flour, then adding the salt and the dietary alkali and kneading dough so that the raw materials are sufficiently mixed to form granular wet dough with plasticity, viscoelasticity and extensibility; standing and curing the granular wet dough for a certain time, then rolling the granular wet dough into dough strips with a certain thickness by a slice rolling machine, longitudinally cutting into a certain thickness of noodles; and the noodles off according to a certain length, and then suspending for air drying, cutting off, metering, packaging and the like to obtain the finished product of the series pseudo-ginseng health promotion noodles.
Description
Technical field
The present invention relates to field of health care food, specifically a kind of pseudo-ginseng health noodles and preparation method.
Background technology
Although at present common noodles kind is more, composition is single and do not possess health-care effect.
The Yunnan mountain of papers is the pseudo-ginseng producing region that China generally acknowledges.The main effect of pseudo-ginseng is as follows:
1, hemangiectasis, reduce blood pressure, improve microcirculation, increase CBF, prevention and treatment heart and brain tissues ischemic, air hunger; 2, promote protein, ribonucleic acid (RNA), DNA (DNA) to synthesize, improve the health; 3, promote blood cell metabolism, balance adjustment blood cell; 4, bidirectional modulation nervous centralis improves mentality, strengthens the learning and memory ability; 5, the enhanced machine body immunity function is antitumor; 6, hemostasis, promoting blood circulation and removing blood stasis; 7, protect the liver, anti-inflammatory; 8, delay senility; 9, bidirectional modulation blood sugar, reduction blood fat, cholesterol, inhibition artery sclerosis.
Noodle product before the application there is not yet the report that adds pseudo-ginseng.
Summary of the invention
The present invention proposes a kind of pseudo-ginseng health noodles and preparation method, and the seriation pseudo-ginseng health noodles of production have enriched noodle product, are of value to the health care demand that satisfies people.The present invention is achieved through the following technical solutions:
A kind of pseudo-ginseng health noodles, it is characterized in that being made by the raw material of following percentage by weight: flour 80%, salt 1.52%, water 13.3%, dietary alkali 1.18% and pseudo-ginseng composition 4%, said pseudo-ginseng composition are Yunnan mountain of papers pseudo-ginseng, sanchi flower or sanchi egg.
A kind of preparation method of pseudo-ginseng health noodles is characterized in that step is as follows:
A, get the Yunnan mountain of papers pseudo-ginseng in the pseudo-ginseng composition and be ground into 150～200 purpose Notoginseng Roots, or get sanchi flower and soak and break into juice after sanchi flower fully being steeped out at least 40 minutes, or get sanchi egg and stir well;
B, get Notoginseng Root or the sanchi flower juice that flour, water and a step make or sanchi egg mixes and the furnishing pasty dough;
C, in the pasty dough that the b step is made, add salt and dietary alkali, mix, place and made dough rest at least in 1 hour, by flaking machine dough is rolled into wearing of suitable thickness, wear noodles air-dry through hanging, that cut into appropriate length, metering, packing namely make pseudo-ginseng noodles, sanchi flower noodles or sanchi egg noodles.Wherein used sanchi egg proposes the product that the method manufacturing of " production method of sanchi egg ", application number 200910094819.8 obtains according to applicant 2009.8.10, and this sanchi egg also can be buied in point of sale on the market at present.
The present invention selects Yunnan mountain of papers pseudo-ginseng, sanchi flower or the sanchi egg of high-quality to cooperate other raw material, by the prescription of science, ecology, adopts natural air drying technology and modern crafts to make with extra care and forms.Be rich in the active ingredient of pseudo-ginseng in the serial noodle product by the preparation of proportioning of the present invention and method: the several physiological active substances such as 24 kinds of notoginsenosides, 77 kinds of volatile oil, 17 seed amino acids and notoginseng polysaccharides, pseudo-ginseng flavones; Except the active ingredient that contains pseudo-ginseng, also be rich in protein, methionine, fat (take unrighted acid as many), trace nutrient (such as potassium, sodium, magnesium, phosphorus, iron), the nutritional labelings such as vitamin (A, B2, B6, D, E) in the sanchi egg noodles.Long-term edible this series noodle product can improve blood circulation, improve one's physical development, brain tonic and intelligence development, improving body immunity, is desirable pollution-free food and the health care dietetic food of infant, pregnant woman, puerpera, the elderly and hypertension, high fat of blood patient's first-selection.
The characteristics of this series noodle product are as follows:
The sanchi egg noodles: look yellow, and mouthfeel is sliding soft, fine and smooth, and is without egg fishy smell, nutritious.
The sanchi flower noodles: look little is green, and mouthfeel is sliding soft, fine and smooth, mildly bitter flavor, and aftertaste is refrigerant, and is nutritious.
The pseudo-ginseng noodles: the look duskiness, mouthfeel is sliding soft, fine and smooth, mildly bitter flavor, aftertaste is refrigerant, and is nutritious.
The specific embodiment:
Embodiment one: the sanchi egg noodles
Select the raw material preparation of following percentage by weight: flour 80%, salt 1.52%, water 13.3%, dietary alkali 1.18%, sanchi egg 4%.
Production method: according to above sanchi egg noodles factory formula, elder generation's water, sanchi egg and flour mix, add again salt and dietary alkali and face, raw material fully mixed, become have plasticity, viscoelasticity and ductile graininess wetted surface group; Placement slaking through one hour rolls into certain thickness wearing to dough by flaking machine, and rip cutting becomes the noodles of one fixed width, the noodles customized cut-off, passes through again the operations such as suspension is air-dry, cut-out, metering, packing, namely goes out sanchi egg noodles finished product.
Embodiment two:The sanchi flower noodles
Select the raw material preparation of following percentage by weight: flour 80%, salt 1.52%, water 13.3%, dietary alkali 1.18%, sanchi flower 1.5%.
Production method:
First sanchi flower is fully soaked, after immersion in 40 minutes, after sanchi flower is fully steeped out, break into the juice filtration and obtain sanchi flower juice, getting the water yield in the prescription and flour and sanchi flower juice mixes again, add again salt and dietary alkali and face, raw material fully mixed, become have plasticity, viscoelasticity and ductile graininess wetted surface group; Through two hours placement slaking, by rolling sheet dough is rolled into certain thickness wearing, rip cutting becomes the noodles of one fixed width, the noodles customized cut-off, passes through again the operations such as suspension is air-dry, cut-out, metering, packing, namely goes out sanchi flower noodles finished product.
Embodiment three:The pseudo-ginseng noodles
Select the raw material preparation of following percentage by weight: flour 80%, salt 1.52%, surplus are water 13.3%, dietary alkali 1.18%, Radix Notoginseng powder 4%
Production method:
Get Yunnan mountain of papers pseudo-ginseng and be ground into 150～200 purpose Notoginseng Roots, getting the water yield in the prescription and flour and sanchi flower powder mixes again, add again salt and dietary alkali and face, raw material fully mixed, become have plasticity, viscoelasticity and ductile graininess wetted surface group; Placement slaking through two hours; By rolling sheet dough is rolled into certain thickness wearing, rip cutting becomes the noodles of one fixed width, the noodles customized cut-off, passes through again the operations such as suspension is air-dry, cut-out, metering, packing, namely goes out pseudo-ginseng noodles finished product.
Claims (1)
1. pseudo-ginseng health noodles, it is characterized in that being made by the raw material of following percentage by weight: flour 80%, salt 1.52%, water 13.3%, dietary alkali 1.18% and pseudo-ginseng composition 4%, said pseudo-ginseng composition is Yunnan mountain of papers pseudo-ginseng or sanchi egg, and making step is as follows:
A, get the Yunnan mountain of papers pseudo-ginseng in the pseudo-ginseng composition and be ground into 150～200 purpose Notoginseng Roots, or get sanchi egg and stir well;
B, get the Notoginseng Root that flour, water and a step make or sanchi egg mixes and the furnishing pasty dough;
C, in the pasty dough that the b step is made, add salt and dietary alkali, mix, place and made dough rest at least in 1 hour, by flaking machine dough is rolled into wearing of suitable thickness, wear noodles air-dry through hanging, that cut into appropriate length, metering, packing namely make pseudo-ginseng noodles or sanchi egg noodles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101110170A CN102178169B (en) | 2011-04-29 | 2011-04-29 | Pseudo-ginseng health promotion noodle and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101110170A CN102178169B (en) | 2011-04-29 | 2011-04-29 | Pseudo-ginseng health promotion noodle and making method thereof |
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| Publication Number | Publication Date |
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| CN102178169A CN102178169A (en) | 2011-09-14 |
| CN102178169B true CN102178169B (en) | 2013-04-24 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2011101110170A Expired - Fee Related CN102178169B (en) | 2011-04-29 | 2011-04-29 | Pseudo-ginseng health promotion noodle and making method thereof |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805305A (en) * | 2012-07-27 | 2012-12-05 | 安徽四海食品有限公司 | Pseudo-ginseng flower heat-clearing noodles |
| CN103229947A (en) * | 2013-03-30 | 2013-08-07 | 安徽金禾粮油集团有限公司 | Nutritional fine dried noodle containing Crateva unilocularis and fishbone paste, and preparation method thereof |
| CN104839565A (en) * | 2015-06-01 | 2015-08-19 | 新疆生命核力高科股份有限公司 | Plains coreopsis noodles and processing method thereof |
| CN105614670A (en) * | 2015-12-18 | 2016-06-01 | 安徽省霍山县农伯乐开发有限公司 | Dendrobium huoshanense health preserving noodles and production method thereof |
| CN106307055A (en) * | 2016-08-25 | 2017-01-11 | 文山隆扬商贸有限公司 | Nutritional pseudo-ginseng noodles and making method thereof |
| CN111543584A (en) * | 2020-04-26 | 2020-08-18 | 江苏修身生物科技有限公司 | Pure natural nutritional fine dried noodles with effect of reducing high blood pressure, high blood sugar and high blood lipid and production process thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1109273A (en) * | 1994-03-26 | 1995-10-04 | 姚益群 | Notogiseng biscuit and its making method |
| CN1698464A (en) * | 2005-05-30 | 2005-11-23 | 孙楚文 | Madeira-vine noodle and making method thereof |
| CN101953446A (en) * | 2009-07-20 | 2011-01-26 | 梁振 | Pseudo-ginseng and bitter gourd nutritional compound noodles |
-
2011
- 2011-04-29 CN CN2011101110170A patent/CN102178169B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1109273A (en) * | 1994-03-26 | 1995-10-04 | 姚益群 | Notogiseng biscuit and its making method |
| CN1698464A (en) * | 2005-05-30 | 2005-11-23 | 孙楚文 | Madeira-vine noodle and making method thereof |
| CN101953446A (en) * | 2009-07-20 | 2011-01-26 | 梁振 | Pseudo-ginseng and bitter gourd nutritional compound noodles |
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| CN102178169A (en) | 2011-09-14 |
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Effective date of registration: 20170615 Address after: Yanshan County in Yunnan Prefecture of Wenshan Province, the 663100 Jiang Zhen Yan Ping expressway connecting line disc Patentee after: Wenshan seven agricultural science and technology development Limited by Share Ltd Address before: 663100 Yunnan Province Yanshan County, Wenshan Zhuang and Miao Autonomous Prefecture Yan Hua Road No. 253 Patentee before: Xiao Long |
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