CN103907822A - Ganoderma lucidum nourishing fine dried noodle and manufacturing method thereof - Google Patents
Ganoderma lucidum nourishing fine dried noodle and manufacturing method thereof Download PDFInfo
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- CN103907822A CN103907822A CN201410093520.1A CN201410093520A CN103907822A CN 103907822 A CN103907822 A CN 103907822A CN 201410093520 A CN201410093520 A CN 201410093520A CN 103907822 A CN103907822 A CN 103907822A
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- 240000008397 Ganoderma lucidum Species 0.000 title claims abstract description 78
- 235000001637 Ganoderma lucidum Nutrition 0.000 title claims abstract description 78
- 235000012149 noodles Nutrition 0.000 title abstract description 14
- 238000004519 manufacturing process Methods 0.000 title abstract description 7
- 241000209140 Triticum Species 0.000 claims abstract description 68
- 235000021307 Triticum Nutrition 0.000 claims abstract description 64
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 33
- 235000013312 flour Nutrition 0.000 claims abstract description 17
- 241000233866 Fungi Species 0.000 claims abstract description 16
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 15
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 15
- 229920001592 potato starch Polymers 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 241000222336 Ganoderma Species 0.000 claims description 47
- 238000002386 leaching Methods 0.000 claims description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- 241000234427 Asparagus Species 0.000 claims description 16
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 16
- 238000000227 grinding Methods 0.000 claims description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 11
- 239000000706 filtrate Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 239000001963 growth medium Substances 0.000 claims description 8
- 230000001580 bacterial effect Effects 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 229920006395 saturated elastomer Polymers 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 6
- 235000019658 bitter taste Nutrition 0.000 abstract description 5
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 abstract description 4
- 239000004472 Lysine Substances 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 238000005728 strengthening Methods 0.000 abstract description 3
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 abstract description 2
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 229960003067 cystine Drugs 0.000 abstract description 2
- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
- 239000003814 drug Substances 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 229930182817 methionine Natural products 0.000 abstract description 2
- 240000006499 Flammulina velutipes Species 0.000 abstract 1
- 235000016640 Flammulina velutipes Nutrition 0.000 abstract 1
- 241000287828 Gallus gallus Species 0.000 abstract 1
- 240000001462 Pleurotus ostreatus Species 0.000 abstract 1
- 235000001603 Pleurotus ostreatus Nutrition 0.000 abstract 1
- 235000019606 astringent taste Nutrition 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 abstract 1
- 208000028774 intestinal disease Diseases 0.000 abstract 1
- 150000002496 iodine Chemical class 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 239000000344 soap Substances 0.000 abstract 1
- 210000002784 stomach Anatomy 0.000 abstract 1
- 208000018556 stomach disease Diseases 0.000 abstract 1
- 239000004480 active ingredient Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 2
- 208000018522 Gastrointestinal disease Diseases 0.000 description 2
- 238000009098 adjuvant therapy Methods 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 208000010643 digestive system disease Diseases 0.000 description 2
- 230000000857 drug effect Effects 0.000 description 2
- 208000018685 gastrointestinal system disease Diseases 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000011127 radiochemotherapy Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G18/00—Cultivation of mushrooms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Environmental Sciences (AREA)
- Molecular Biology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a ganoderma lucidum nourishing fine dried noodle. The ganoderma lucidum nourishing fine dried noodle comprises following raw materials by weight: 490-510 parts of wheat flour, 2-4 parts of sweet potato starch, 50 parts of ganoderma lucidum sporocarp extract liquid, 15 parts of wheat ganoderma lucidum mycelia, 3-5 parts of white fungus powder, 18 parts of flammulina velutipes, 6 parts of oyster mushroom, 8-12 parts of chicken eggs and 2.5-4.5 parts of edible iodine salt. According to the ganoderma lucidum nourishing fine dried noodle and the manufacturing method thereof, by adoption of a unique production technology, the bitter and astringent taste of the ganoderma lucidum are removed and the medicine effects of the ganoderma lucidum are preserved effectively; the nutrition value of the noodle is higher than that of common fine fried noodles by addition of edible mushroom products rich in lysine; and the contents of methionine, cystine and other amino acids beneficial to human health in the noodle are higher than those in the common fine fried noodles. Practice shows that: the noodle is soft, smooth, free of milky soap, free of a mushy state, and good in taste. The noodle has functions of strengthening bodies and boosting immunity to various kinds of diseases, and has good auxiliary treating effects for stomach and intestine disease.
Description
Technical field
The present invention relates to a kind of glossy ganoderma nourishing vermicelli and preparation method thereof, belong to food processing technology field.
Background technology
Noodles are as a kind of simple, instant, nutritious health-care food made, and for the people of the world is accepted and like, its making is filled a prescription different, is all to add water and make with the flour of cereal or beans substantially already.Along with the raising of people's living standard, the enhancing of health care consciousness, pursuing nutrition and healthy meals theory is rooted in the hearts of the people gradually, tradition vermicelli are due to the consumption demand that batching is single, nutrition arrangement very rationally can not adapt to modern, and the high-grade vermicelli of exploitation health-care nutritive have become one of study hotspot of food industry.
Glossy ganoderma, as the China's tradition valuable ingredient of traditional Chinese medicine that has thousands of years medicinal histories, possesses very high medical value, and it,, for strengthening body immunity, regulates blood sugar, controls blood pressure, auxiliary tumor chemoradiotherapy, and liver protecting, promotes the aspects such as sleep all to have significant curative effect.But it often has bitter taste as medicinal material is edible, and eating mouth feel is not good.
Summary of the invention
Object of the present invention is just for above-mentioned the deficiencies in the prior art, a kind of glossy ganoderma nourishing vermicelli with health-care efficacy are provided, it has removed the taste of the bitterness of glossy ganoderma on edible in keeping glossy ganoderma drug effect, its lysine content is abundant, nutritive value is higher than common vermicelli, gastrointestinal disease is had to good adjuvant treatment efficacy, and mouthfeel chewiness is smooth, excellent in taste.
To achieve these goals, the technical solution used in the present invention is such:
A kind of glossy ganoderma nourishing vermicelli, comprise the raw material that following weight portion forms: wheat flour 490-510 part, sweet potato starch 2-4 part, 50 parts of ganoderma lucidum fruitbody leaching liquors, 15 parts of wheat ganoderma lucidum myceliums, white fungus powder 3-5 part, 18 parts of asparagus, 6 parts of flat mushrooms, egg 8-12 part, edible iodized salt 2.5-4.5 part;
The preparation method of described ganoderma lucidum fruitbody leaching liquor is a lixiviate: heat a certain amount of clear water to 75 DEG C, it is 1: 10 according to the mass ratio of dry glossy ganoderma and clear water, in the clear water of heating, adding 75 DEG C of constant temperature of quantitative dry glossy ganoderma to soak after 20 hours filters, filter residue is the glossy ganoderma after soaking, and filtrate is ganoderma lucidum fruitbody leaching liquor;
The preparation method of described wheat ganoderma lucidum mycelium is: by the wheat wheat clear water cleaning up be dipped to wheat water suction saturated till, the remaining water of elimination makes wheat culture medium, and be 60-80 according to the mass ratio of culture medium and bacterial classification on wheat culture medium: 1 inoculation glossy ganoderma pure culture, cultivate and within 25-28 days, obtain wheat ganoderma lucidum mycelium with the condition of 25 DEG C of aseptic, constant temperature.
Preferably, described glossy ganoderma nourishing vermicelli comprise the raw material of following weight portion composition: 500 parts of wheat flours, 3 parts of sweet potato starch, 50 parts of ganoderma lucidum fruitbody leaching liquors, 15 parts of wheat ganoderma lucidum myceliums, 4 parts, white fungus powder, 18 parts of asparagus, 6 parts of flat mushrooms, 10 parts, egg, 3 parts of edible iodized salts.This proportioning is passed through a large amount of experiment of inventor and is drawn, prepared glossy ganoderma nourishing vermicelli mouthfeel chewiness is smooth, nutritious.
In order to improve the usage degree of raw material, reduce cost of material, the present invention is further improved: the preparation method of described ganoderma lucidum fruitbody leaching liquor is secondary lixiviate, after a lixiviate, in filter residue add the clear water of 75 DEG C at 1: 5 according to the mass ratio of filter residue and clear water, constant temperature soaks to be crossed leaching filtrate after 20 hours and mixes with the filtrate of a lixiviate and obtain ganoderma lucidum fruitbody leaching liquor.
The present invention simultaneously also provides a kind of preparation method of glossy ganoderma nourishing vermicelli, and it comprises the following steps:
(1) prepare wheat ganoderma lucidum mycelium magma: the ganoderma lucidum fruitbody leaching liquor of getting 30 weight portions is heated to 90 DEG C, then add therein the wheat ganoderma lucidum mycelium of 15 weight portions to soak 3 hours, grinding is pulled an oar and is obtained wheat ganoderma lucidum mycelium magma;
(2) prepare mushroom magma: the ganoderma lucidum fruitbody leaching liquor of getting 20 weight portions is heated to 80 DEG C, then add therein 60 DEG C of constant temperature of the asparagus of 18 weight portions and the flat mushroom of 6 weight portions to soak 10 minutes, grinding is pulled an oar and is obtained mushroom magma;
(3) prepare glossy ganoderma nourishing vermicelli: take wheat flour, sweet potato starch, white fungus powder, egg and edible iodized salt according to parts by weight of raw materials composition, the wheat ganoderma lucidum mycelium magma that they are made with step (1) and step (2) make mushroom magma and mix, add proper amount of clear water to make dough, dough obtains glossy ganoderma nourishing vermicelli according to conventional surface making process.
Product of the present invention adopts unique production technology, has removed the taste of the bitterness of glossy ganoderma on eating, and has effectively kept its drug effect, has avoided soluble component in vermicelli boiling to run off in noodle soup.The reality lacking for Cereal food lysine, by adding the abundant edible fungus (as asparagus, flat mushroom etc.) of lysine content, make its nutritive value higher than general common vermicelli, this product is contained abundant to amino acid whose amount such as health very useful methionine, cystine etc. also more general vermicelli simultaneously.Facts have proved, glossy ganoderma nourishing vermicelli softness of the present invention is smooth, not muddy not mud, excellent taste.There is strengthening body simultaneously, strengthen the resistance of human body to various diseases, especially gastrointestinal disease is had to good adjuvant treatment efficacy.
Compared with prior art, the invention has the advantages that:
One, dry glossy ganoderma is immersed in to constant temperature in the hot water of 75 DEG C and within 20 hours, makes ganoderma lucidum fruitbody leaching liquor, adopt the method for soaking that effective medicinal ingredient of glossy ganoderma can both be dissolved in leaching liquor in a large number, then use this leaching liquor and wheat flour to be mixed with dough, the medicinal ingredient that not only makes dough contain glossy ganoderma, and this leaching liquor mixes the intensity that also can strengthen dough with wheat flour, the sensory of noodles chewiness making, does not stick with paste soup while boiling.
Two, in order to increase the active ingredient of glossy ganoderma in vermicelli, the method that adopts bacterial classification to cultivate makes wheat ganoderma lucidum mycelium and joins in vermicelli, the taste that not only makes vermicelli avoid adding too much ganoderma lucidum fruitbody leaching liquor and to have bitterness, but also increased the bacterium fragrance of vermicelli, improve the active ingredient of glossy ganoderma in vermicelli.Wheat ganoderma lucidum mycelium, using wheat wheat as culture medium, can not only provide enough nutrition for the growth of lucidum strain, and wheat is also that vermicelli are made essential raw material, needn't worry that the cultivation of bacterial classification introduces other impurity.
Three, in vermicelli, add asparagus, flat mushroom, white fungus powder to increase collagen in vermicelli, chitinous content, make its more conventional vermicelli more smooth.
Four, the asparagus in vermicelli, flat mushroom, wheat ganoderma lucidum mycelium etc. are all to grind at low temperatures making beating, and its active ingredient is preserved to greatest extent.
Five, in vermicelli, add sweet potato starch can make vermicelli in the process of boiling, form dextrin on surface, thereby avoid the soluble component in vermicelli to be dissolved in noodle soup, ensure that to greatest extent the active ingredient in vermicelli is entirely human body utilization.
Six, the edible mushroom that is referred to as the glossy ganoderma of god grass, celestial grass and is referred to as mountain delicacy is joined to people often in edible vermicelli, making these precious resources is that human health is brought into play active and effective effect, has wide market prospects.
Detailed description of the invention
In order more clearly to understand object of the present invention, technical scheme and beneficial effect, below the present invention is described further, but protection scope of the present invention is not limited in following examples.
One, prepare ganoderma lucidum fruitbody leaching liquor:
Heat a certain amount of clear water and enter 75 DEG C of constant temperature immersion filtrations after 20 hours in quantitative dry glossy ganoderma, filter residue is the glossy ganoderma after soaking, filtrate is ganoderma lucidum fruitbody leaching liquor, is 1: 10 according to the mass ratio of dry glossy ganoderma and clear water, in the clear water of heating, adds as ganoderma lucidum fruitbody leaching liquor;
In order to improve the usage degree of raw material, reduce cost of material, glossy ganoderma by a lixiviate also can carry out secondary lixiviate, after a lixiviate, in filter residue add the clear water of 75 DEG C at 1: 5 according to the mass ratio of filter residue and clear water, 75 DEG C of constant temperature soaks to be crossed leaching filtrate and mixes with the filtrate of a lixiviate and obtain ganoderma lucidum fruitbody leaching liquor after 20 hours.
Two, prepare wheat ganoderma lucidum mycelium:
By the wheat wheat clear water cleaning up be dipped to wheat water suction saturated till, the remaining water of elimination packs wheat in the high temperature resistant bottle of 750ml (every bottle approximately fills 0.6 jin of dry wheat) into, with high temperature resistance diaphragm sealing, put into high-pressure sterilizing pot and take out after 2 hours in 126 DEG C of sterilizings; After below bottle temperature drop to 30 DEG C on superclean bench sterile working access glossy ganoderma pure culture (mass ratio of culture medium and bacterial classification is 60-80: 1), cultivate and within 25-28 days, obtain wheat ganoderma lucidum mycelium in the insulating box of 25 DEG C.
Embodiment mono-:
Formula: wheat flour 490kg, sweet potato starch 2kg, ganoderma lucidum fruitbody leaching liquor 50kg, wheat ganoderma lucidum mycelium 15kg, white fungus powder 3kg, asparagus 18kg, flat mushroom 6kg, egg 8kg, edible iodized salt 2.5kg.
Manufacture craft:
(1) get 30kg ganoderma lucidum fruitbody leaching liquor and be heated to 90 DEG C, then add therein the wheat ganoderma lucidum mycelium of 15kg to soak 3 hours, grinding is pulled an oar and is obtained wheat ganoderma lucidum mycelium magma;
(2) the ganoderma lucidum fruitbody leaching liquor of getting 20kg is heated to 80 DEG C, then adds therein 60 DEG C of the asparagus of 18kg and the flat mushroom constant temperature of 6kg to soak 10 minutes, and grinding is pulled an oar and obtained mushroom magma;
(3) get 490kg wheat flour, 2kg sweet potato starch, 3kg white fungus powder, 8kg egg and 2.5kg edible iodized salt, the wheat ganoderma lucidum mycelium magma that they are made with step (1) and step (2) make mushroom magma and proper amount of clear water and in dough mixing machine, mix and make soft moderate dough, and dough obtains glossy ganoderma nourishing vermicelli according to conventional surface making process.
Embodiment bis-:
Formula: wheat flour 510kg, sweet potato starch 4kg, ganoderma lucidum fruitbody leaching liquor 50kg, wheat ganoderma lucidum mycelium 15kg, white fungus powder 5kg, asparagus 18kg, flat mushroom 6kg, egg 12kg, edible iodized salt 4.5kg.
Manufacture craft:
(1) get 30kg ganoderma lucidum fruitbody leaching liquor and be heated to 90 DEG C, then add therein the wheat ganoderma lucidum mycelium of 15kg to soak 3 hours, grinding is pulled an oar and is obtained wheat ganoderma lucidum mycelium magma;
(2) the ganoderma lucidum fruitbody leaching liquor of getting 20kg is heated to 80 DEG C, then adds therein 60 DEG C of the asparagus of 18kg and the flat mushroom constant temperature of 6kg to soak 10 minutes, and grinding is pulled an oar and obtained mushroom magma;
(3) get 510kg wheat flour, 4kg sweet potato starch, 5kg white fungus powder, 12kg egg and 4.5kg edible iodized salt, the wheat ganoderma lucidum mycelium magma that they are made with step (1) and step (2) make mushroom magma and proper amount of clear water and in dough mixing machine, mix and make soft moderate dough, and dough obtains glossy ganoderma nourishing vermicelli according to conventional surface making process.
Embodiment tri-:
Formula: wheat flour 500kg, sweet potato starch 3kg, ganoderma lucidum fruitbody leaching liquor 50kg, wheat ganoderma lucidum mycelium 15kg, white fungus powder 4kg, asparagus 18kg, flat mushroom 6kg, egg 10kg, edible iodized salt 3kg.
Manufacture craft:
(1) get 30kg ganoderma lucidum fruitbody leaching liquor and be heated to 90 DEG C, then add therein the wheat ganoderma lucidum mycelium of 15kg to soak 3 hours, grinding is pulled an oar and is obtained wheat ganoderma lucidum mycelium magma;
(2) the ganoderma lucidum fruitbody leaching liquor of getting 20kg is heated to 80 DEG C, then adds therein 60 DEG C of the asparagus of 18kg and the flat mushroom constant temperature of 6kg to soak 10 minutes, and grinding is pulled an oar and obtained mushroom magma;
(3) get 500kg wheat flour, 3kg sweet potato starch, 4kg white fungus powder, 10kg egg and 3kg edible iodized salt, the wheat ganoderma lucidum mycelium magma that they are made with step (1) and step (2) make mushroom magma and proper amount of clear water and in dough mixing machine, mix and make soft moderate dough, and dough obtains glossy ganoderma nourishing vermicelli according to conventional surface making process.
Claims (5)
1. glossy ganoderma nourishing vermicelli, it is characterized in that: described glossy ganoderma nourishing vermicelli comprise the raw material of following weight portion composition: wheat flour 490-510 part, sweet potato starch 2-4 part, 50 parts of ganoderma lucidum fruitbody leaching liquors, 15 parts of wheat ganoderma lucidum myceliums, white fungus powder 3-5 part, 18 parts of asparagus, 6 parts of flat mushrooms, egg 8-12 part, edible iodized salt 2.5-4.5 part;
The preparation method of described ganoderma lucidum fruitbody leaching liquor is a lixiviate: heat a certain amount of clear water to 75 DEG C, it is 1: 9 according to the mass ratio of dry glossy ganoderma and clear water, in the clear water of heating, adding 75 DEG C of constant temperature of quantitative dry glossy ganoderma to soak after 20 hours filters, filter residue is the glossy ganoderma after soaking, and filtrate is ganoderma lucidum fruitbody leaching liquor;
The preparation method of described wheat ganoderma lucidum mycelium is: by the wheat wheat clear water cleaning up be dipped to wheat water suction saturated till, the remaining water of elimination makes wheat culture medium, and be 60-80 according to the mass ratio of culture medium and bacterial classification on wheat culture medium: 1 inoculation glossy ganoderma pure culture, cultivate and within 25-28 days, obtain wheat ganoderma lucidum mycelium with the condition of 25 DEG C of aseptic, constant temperature.
2. a kind of glossy ganoderma nourishing vermicelli according to claim 1, it is characterized in that: described glossy ganoderma nourishing vermicelli comprise the raw material of following weight portion composition: 500 parts of wheat flours, 3 parts of sweet potato starch, 50 parts of ganoderma lucidum fruitbody leaching liquors, 15 parts of wheat ganoderma lucidum myceliums, 4 parts, white fungus powder, 18 parts of asparagus, 6 parts of flat mushrooms, 10 parts, egg, 3 parts of edible iodized salts.
3. a kind of glossy ganoderma nourishing vermicelli according to claim 1 and 2, it is characterized in that: the preparation method of described ganoderma lucidum fruitbody leaching liquor is secondary lixiviate, after a lixiviate, in filter residue add the clear water constant temperature of 75 DEG C to soak at 1: 5 to cross after 20 hours leaching filtrate to mix with the filtrate of a lixiviate according to filter residue and the mass ratio of clear water and obtain ganoderma lucidum fruitbody leaching liquor.
4. the preparation method of glossy ganoderma nourishing vermicelli according to claim 1 and 2, is characterized in that: comprise the following steps:
(1) prepare wheat ganoderma lucidum mycelium magma: according to the weight portion composition described in power 1 or power 2, the ganoderma lucidum fruitbody leaching liquor of getting 30 weight portions is heated to 90 DEG C, then add therein the wheat ganoderma lucidum mycelium of 15 weight portions to soak 3 hours, grinding is pulled an oar and is obtained wheat ganoderma lucidum mycelium magma;
(2) prepare mushroom magma: according to the weight portion composition described in power 1 or power 2, the ganoderma lucidum fruitbody leaching liquor of getting 20 weight portions is heated to 80 DEG C, then add therein 60 DEG C of constant temperature of the asparagus of 18 weight portions and the flat mushroom of 6 weight portions to soak 10 minutes, grinding is pulled an oar and is obtained mushroom magma;
(3) prepare glossy ganoderma nourishing vermicelli: take wheat flour, sweet potato starch, white fungus powder, egg and edible iodized salt according to the weight portion composition of raw material described in claim 1 or 2, the wheat ganoderma lucidum mycelium magma that they are made with step (1) and step (2) make mushroom magma and mix, add proper amount of clear water to make dough, dough obtains glossy ganoderma nourishing vermicelli according to conventional surface making process.
5. the preparation method of glossy ganoderma nourishing vermicelli according to claim 3, is characterized in that: comprise the following steps:
(1) prepare wheat ganoderma lucidum mycelium magma: according to the weight portion composition described in power 1 or power 2, the ganoderma lucidum fruitbody leaching liquor of getting 30 weight portions is heated to 90 DEG C, then add therein the wheat ganoderma lucidum mycelium of 15 weight portions to soak 3 hours, grinding is pulled an oar and is obtained wheat ganoderma lucidum mycelium magma;
(2) prepare mushroom magma: according to the weight portion composition described in power 1 or power 2, the ganoderma lucidum fruitbody leaching liquor of getting 20 weight portions is heated to 80 DEG C, then add therein 60 DEG C of constant temperature of the asparagus of 18 weight portions and the flat mushroom of 6 weight portions to soak 10 minutes, grinding is pulled an oar and is obtained mushroom magma;
(3) prepare glossy ganoderma nourishing vermicelli: take wheat flour, sweet potato starch, white fungus powder, egg and edible iodized salt according to the weight portion composition of raw material described in claim 1 or 2, the wheat ganoderma lucidum mycelium magma that they are made with step (1) and step (2) make mushroom magma and mix, add proper amount of clear water to make dough, dough obtains glossy ganoderma nourishing vermicelli according to conventional surface making process.
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