CN105105007A - Hericium erinaceus, spirulina and konjak composite functional noodles and production method - Google Patents
Hericium erinaceus, spirulina and konjak composite functional noodles and production method Download PDFInfo
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- CN105105007A CN105105007A CN201510635532.7A CN201510635532A CN105105007A CN 105105007 A CN105105007 A CN 105105007A CN 201510635532 A CN201510635532 A CN 201510635532A CN 105105007 A CN105105007 A CN 105105007A
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Classifications
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- 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
Landscapes
- Noodles (AREA)
Abstract
The invention discloses hericium erinaceus, spirulina and konjak composite functional noodles and a production method thereof, and belongs to the technical field of food processing. The hericium erinaceus, spirulina and konjak composite functional noodles are prepared by adopting the following raw materials in part by weight: 700 to 800 parts of strong flour, 60 to 120 parts of hericium erinaceus superfine powder, 30 to 60 parts of spirulina superfine powder, 50 to 90 parts of konjak flavor powder, 20 to 40 parts of vital gluten, 3 to 5 parts of dietary alkali, 4 to 6 parts of edible salt, and 400 to 600 parts of pure water. The prepared noodles are good in taste, rich in nutrition and boil-proof; in the production process, no preservative and essence are added, and after the prepared noodles are eaten by people for a long time, healthcare functions for strengthening the stomach, promoting the digestion, lowering the cholesterol, improving the immunity and the like can be realized.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of Hericium erinaceus, spirulina, konjaku compound noodles and preparation method.
Background technology
Noodles are that a kind of making is simple, easy to use, nutritious, can cook the food that staple food can be cooked again fast food, already by the people of the world is accepted and like.Present noodles of a great variety, but the kind of health caring noodles is also fewer.
Hericium erinaceus is a kind of high protein, low fat, be rich in the food of fungi of minerals and vitamins, has very high nutritive value.Unrighted acid contained by Hericium erinaceus, can reduce cholesterolemia and content of triglyceride, adjusting blood lipid, be beneficial to blood circulation, is the ultimate food of cardiovascular patient; And the polysaccharide body that Hericium erinaceus contains, polypeptide class and fatty material, the synthesis of inhereditary material in energy inhibition cancer cell, thus prevention and therapy alimentary tract cancer and other malignant tumours; In addition, containing several amino acids and abundant polysaccharide body in Hericium erinaceus, can be aid digestion, the curative effect of the disease of digestive tracts such as gastritis, cancer of the stomach, cancer of the esophagus, gastric ulcer, duodenal ulcer is attracted people's attention.
The filamentous that spirulina is made up of unicellular or many cells, not only has and reduces cholesterol, regulates the health care such as blood sugar, immunity moderation power, and also having Antiradiation injury, the multiple pharmacological effect such as antibacterial, is a kind of food with good dietotherapy health care.
The glucomannan that konjaku contains is a kind of macromolecular compound, has very strong water imbibition, and after water suction, doubly, after food, not easily digested absorption, can adsorb cholesterol and bile acid to the inflatable 80-100 of volume, has certain effectiveness to the cardiovascular disease outbreak that reduces blood pressure, reduces.Konjaku is also containing soluble dietary fiber, and this fiber raises very effective to suppression postprandial blood sugar, therefore, konjaku and goods thereof are all the desirable antihypelipidemic foodstuffs of diabetic.Pancreas islet burden can be alleviated after application.In addition, especially make one notice with interested, the pellicle that gel contained in konjaku can form various different pore size in enteron aisle is attached to formation one defence barrier on intestinal mucosa, stops the intrusion of carcinogen, plays the effect of anti-cancer.Visible, konjaku has multiple disease-prevention health function, and often edible konjak food is of great benefit to health.
Summary of the invention
The object of the present invention is to provide a kind of there is food therapy health effect a kind of Hericium erinaceus, spirulina, konjaku compound noodles and preparation method, this sensory of noodles is good, nutritious, resistant to cook, and do not add any anticorrisive agent, essence in manufacturing process, edible for a long time have the health-care efficacies such as stomach invigorating, short digestion, reduction cholesterol, raising immunity.
For achieving the above object, the present invention adopts following technical scheme:
A kind of Hericium erinaceus, spirulina, konjaku compound noodles, it is raw materials used counts by weight: Strong flour 700-800 part, Hericium erinaceus super fine 60-120 part, spirulina super fine 30-60 part, konjaku powder 50-90 part, Gluten 20-40 part, dietary alkali 3-5 part, edible salt 4-6 part, pure water 400-600 part.
The preparation method of described Hericium erinaceus super fine, spirulina super fine is: respectively by Hericium erinaceus, spirulina at 45-65 DEG C forced air drying to constant weight, be crushed to 100-500 μm, then through ultra-fine grinding or ultramicro grinding, obtained particle diameter is Hericium erinaceus super fine, the spirulina super fine of 500nm-25 μm.
The preparation method of described Hericium erinaceus, spirulina, konjaku compound noodles comprises the following steps:
1) Strong flour, Hericium erinaceus super fine, spirulina super fine, konjaku powder, Gluten, dietary alkali are mixed with mixer in proportion, obtain mixed powder;
2) edible salt is mixed with pure water, be mixed with salt solution;
3) in step 1) gained mixed powder, step 2 is added) salt solution for preparing, at 20-30 DEG C, adopt dough mixing machine and become dough, the rotating speed of dough mixing machine is 10-20r/min, then by dough aging machine slaking 15-20min at 20-30 DEG C, adopt noodle rolling machine to be made the noodles of various shape again, then dry 15-30min at 20-30 DEG C, then at 45-55 DEG C dry 60-90min, finally being dried to water content in 20-30 DEG C is 10-15%, through packing obtained described compound noodles.
Beneficial effect of the present invention is:
(1) the present invention is by adding konjaku powder, makes gained noodles have good elasticity, toughness and chewiness; Adopt in Strong flour, add Hericium erinaceus, spirulina super fine, make the easier digested absorption of the nutritional labeling in Hericium erinaceus, spirulina, facilitate the absorption of human body to Hericium erinaceus, nutritive component of spirulina.
(2) Hericium erinaceus of the present invention, spirulina, konjaku compound noodles are analyzed and TPA experimental analysis according to GB/T10220-1988 and SB/T10137-1993 sensory evaluation, result shows that its mouthfeel is good, nutritious, resistant to cook, tasty and refreshing fine and smooth, and the Hericium erinaceus adopting konjaku powder and prepare through ultra-fine grinding technology or superfine communication technique, spirulina powder, nutritional labeling is more easily absorbed by the body, and nutrition is more comprehensively, the long-term functions such as there is stomach invigorating, short digestion, raising immunity that eat.
Detailed description of the invention
A kind of Hericium erinaceus, spirulina, konjaku compound noodles, it is raw materials used counts by weight: Strong flour 700-800 part, Hericium erinaceus super fine 60-120 part, spirulina super fine 30-60 part, konjaku powder 50-90 part, Gluten 20-40 part, dietary alkali 3-5 part, edible salt 4-6 part, pure water 400-600 part.
Its preparation method comprises the following steps:
1) respectively the forced air drying at 45-65 DEG C of Hericium erinaceus, spirulina, to constant weight, is crushed to 100-500 μm, then through ultra-fine grinding or ultramicro grinding, obtained particle diameter is Hericium erinaceus super fine, the spirulina super fine of 500nm-25 μm;
2) Strong flour, Hericium erinaceus super fine, spirulina super fine, konjaku powder, Gluten, dietary alkali are mixed with mixer in proportion, obtain mixed powder;
3) edible salt is mixed with pure water, be mixed with salt solution;
4) to step 2) add the salt solution that step 3) prepares in gained mixed powder, at 20-30 DEG C, adopt dough mixing machine and become dough, the rotating speed of dough mixing machine is 10-20r/min, then by dough aging machine slaking 15-20min at 20-30 DEG C, adopt noodle rolling machine to be made the noodles of various shape again, then dry 15-30min at 20-30 DEG C, then at 45-55 DEG C dry 60-90min, finally being dried to water content in 20-30 DEG C is 10-15%, through packing obtained described compound noodles.
More being convenient to make content of the present invention understand, below in conjunction with detailed description of the invention, technical solutions according to the invention are described further, but the present invention being not limited only to this.
Embodiment 1
A kind of Hericium erinaceus, spirulina, konjaku compound noodles, it is raw materials used counts by weight: Strong flour 700 parts, Hericium erinaceus super fine 120 parts, spirulina super fine 30 parts, konjaku powder 90 parts, Gluten 20 parts, dietary alkali 5 parts, edible salt 4 parts, pure water 400 parts.
Its preparation method comprises the following steps:
1) respectively the forced air drying at 55 DEG C of Hericium erinaceus, spirulina, to constant weight, is crushed to 100 μm, then through ultra-fine grinding, obtained particle diameter is Hericium erinaceus super fine, the spirulina super fine of 500nm;
2) Strong flour, Hericium erinaceus super fine, spirulina super fine, konjaku powder, Gluten, dietary alkali are mixed with mixer in proportion, obtain mixed powder;
3) edible salt is mixed with pure water, be mixed with salt solution;
4) to step 2) add the salt solution that step 3) prepares in gained mixed powder, at 25 DEG C, adopt dough mixing machine and become dough, the rotating speed of dough mixing machine is 15r/min, then by dough aging machine slaking 20min at 25 DEG C, adopt noodle rolling machine to be made the noodles of various shape again, then dry 25min at 25 DEG C, then at 50 DEG C dry 75min, finally being dried to water content in 25 DEG C is 13%, through packing obtained described compound noodles.
Embodiment 2
A kind of Hericium erinaceus, spirulina, konjaku compound noodles, it is raw materials used counts by weight: Strong flour 750 parts, Hericium erinaceus super fine 90 parts, spirulina super fine 45 parts, konjaku powder 75 parts, Gluten 40 parts, dietary alkali 3 parts, edible salt 5 parts, pure water 500 parts.
Its preparation method comprises the following steps:
1) respectively the forced air drying at 45 DEG C of Hericium erinaceus, spirulina, to constant weight, is crushed to 300 μm, then through ultramicro grinding, obtained particle diameter is Hericium erinaceus super fine, the spirulina super fine of 800nm;
2) Strong flour, Hericium erinaceus super fine, spirulina super fine, konjaku powder, Gluten, dietary alkali are mixed with mixer in proportion, obtain mixed powder;
3) edible salt is mixed with pure water, be mixed with salt solution;
4) to step 2) add the salt solution that step 3) prepares in gained mixed powder, at 20 DEG C, adopt dough mixing machine and become dough, the rotating speed of dough mixing machine is 10r/min, then by dough aging machine slaking 15min at 20 DEG C, adopt noodle rolling machine to be made the noodles of various shape again, then dry 30min at 20 DEG C, then at 45 DEG C dry 90min, finally being dried to water content in 20 DEG C is 10%, through packing obtained described compound noodles.
Embodiment 3
A kind of Hericium erinaceus, spirulina, konjaku compound noodles, it is raw materials used counts by weight: Strong flour 800 parts, Hericium erinaceus super fine 60 parts, spirulina super fine 60 parts, konjaku powder 50 parts, Gluten 25 parts, dietary alkali 3 parts, edible salt 6 parts, pure water 600 parts.
Its preparation method comprises the following steps:
1) respectively the forced air drying at 65 DEG C of Hericium erinaceus, spirulina, to constant weight, is crushed to 500 μm, then through ultra-fine grinding, obtained particle diameter is Hericium erinaceus super fine, the spirulina super fine of 25 μm;
2) Strong flour, Hericium erinaceus super fine, spirulina super fine, konjaku powder, Gluten, dietary alkali are mixed with mixer in proportion, obtain mixed powder;
3) edible salt is mixed with pure water, be mixed with salt solution;
4) to step 2) add the salt solution that step 3) prepares in gained mixed powder, at 30 DEG C, adopt dough mixing machine and become dough, the rotating speed of dough mixing machine is 20r/min, then by dough aging machine slaking 20min at 30 DEG C, adopt noodle rolling machine to be made the noodles of various shape again, then dry 15min at 30 DEG C, then at 55 DEG C dry 60min, finally being dried to water content in 30 DEG C is 15%, through packing obtained described compound noodles.
According to the standards of grading that GB/T10220-1988 sensory evaluation is analyzed, the Hericium erinaceus obtained embodiment of the present invention 1-3, spirulina, konjaku compound noodles carry out sensory evaluation scores with the manual Tartary buckwheat dried noodles of snow buckwheat common on the market, Noodle in color and luster, apparent state, palatability (soft or hard), toughness, viscosity, slickness, food flavor etc. 7, the results are shown in Table 1.
Table 1 Analyses Methods for Sensory Evaluation Results
From table 1 result, compared with commercially available noodle product, Hericium erinaceus of the present invention, spirulina, konjaku compound noodles all show good quality in the many-side such as palatability, toughness.
The foregoing is only preferred embodiment of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (6)
1. a Hericium erinaceus, spirulina, konjaku compound noodles, it is characterized in that: raw materials usedly to count by weight: Strong flour 700-800 part, Hericium erinaceus super fine 60-120 part, spirulina super fine 30-60 part, konjaku powder 50-90 part, Gluten 20-40 part, dietary alkali 3-5 part, edible salt 4-6 part, pure water 400-600 part.
2. Hericium erinaceus, spirulina, konjaku compound noodles according to claim 1, it is characterized in that: the preparation method of described Hericium erinaceus super fine, spirulina super fine is: respectively by Hericium erinaceus, spirulina at 45-65 DEG C forced air drying to constant weight, be crushed to 100-500 μm, then through ultra-fine grinding or ultramicro grinding, obtained particle diameter is Hericium erinaceus super fine, the spirulina super fine of 500nm-25 μm.
3. Hericium erinaceus, spirulina, konjaku compound noodles according to claims 1, is characterized in that: its preparation method comprises the following steps:
1) Strong flour, Hericium erinaceus super fine, spirulina super fine, konjaku powder, Gluten, dietary alkali are uniformly mixed in proportion, obtain mixed powder;
2) edible salt is mixed with pure water, be mixed with salt solution;
3) in step 1) gained mixed powder, add step 2) salt solution for preparing, through and face, after dough rest, adopt noodle rolling machine that it is compressing, then drying, the obtained described compound noodles of packaging.
4. Hericium erinaceus, spirulina, konjaku compound noodles according to claim 3, is characterized in that: be 10-20r/min with rotating speed during face, and temperature is 20-30 DEG C.
5. Hericium erinaceus, spirulina, konjaku compound noodles according to claim 3, it is characterized in that: temperature during slaking is 20-30 DEG C, the curing time is 15-20min.
6. Hericium erinaceus, spirulina, konjaku compound noodles according to claim 3, it is characterized in that: described drying is dry 15-30min at 20-30 DEG C, dry 60-90min at 45-55 DEG C again, being finally dried to water content in 20-30 DEG C is 10-15%.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558804A (en) * | 2016-01-04 | 2016-05-11 | 安徽雁湖面粉有限公司 | Hericium erinaceus vermicelli and manufacturing method thereof |
| CN106173950A (en) * | 2016-07-13 | 2016-12-07 | 江苏雨田食用菌有限公司 | A kind of Hericium erinaceus (Bull. Ex Fr.) Pers. noodles |
| CN107410873A (en) * | 2017-05-24 | 2017-12-01 | 宁德市益智源农业开发有限公司 | A kind of preparation method of hedgehog hydnum mushroom noodles |
| CN111418848A (en) * | 2020-03-24 | 2020-07-17 | 福州昌盛食品有限公司 | Method for extracting effective components from spirulina and spirulina health-care noodles prepared by same |
| CN112220034A (en) * | 2020-10-27 | 2021-01-15 | 关志远 | Starch product containing hericium erinaceus powder and processing method thereof |
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| CN107410873A (en) * | 2017-05-24 | 2017-12-01 | 宁德市益智源农业开发有限公司 | A kind of preparation method of hedgehog hydnum mushroom noodles |
| CN111418848A (en) * | 2020-03-24 | 2020-07-17 | 福州昌盛食品有限公司 | Method for extracting effective components from spirulina and spirulina health-care noodles prepared by same |
| CN112220034A (en) * | 2020-10-27 | 2021-01-15 | 关志远 | Starch product containing hericium erinaceus powder and processing method thereof |
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