阅读说明：本技术 一种增强免疫力的空心挂面及其制备方法 (Hollow fine dried noodles capable of enhancing immunity and preparation method thereof ) 是由 常宝荣 于 2019-10-24 设计创作，主要内容包括：本发明公开了一种增强免疫力的空心挂面,由以下质量份的原料组成：混合面粉70-90份、山药5-6份、韭菜子2-4份、荔枝核3-5份、八月札1-2份、厚朴花2-3份、一把伞3-4份、枸杞子3-5份、山楂2-4份、黄芪3-5份、党参2-4份、熟地2-4份、芦荟叶3-5份。该空心挂面,能够增强人体免疫力。该空心面的制备方法为：步骤1,按照配比称取个原料,苦荞米粉、低筋小麦粉、秫米粉混合均匀后加水,然后挤压处理；将上述挤压后的混合粉粉碎后,向其中加入其重量1.5-2倍重的水；步骤2、将其余原料加5-6倍水煎煮；步骤3、将步骤1制得的原料面团和步骤2制得的混合液混合后,加入至挤出机中处理。(The invention discloses a hollow fine dried noodle capable of enhancing immunity, which is prepared from the following raw materials in parts by mass: 70-90 parts of mixed flour, 5-6 parts of Chinese yam, 2-4 parts of semen allii tuberosi, 3-5 parts of lychee seed, 1-2 parts of fiveleaf akebia fruit, 2-3 parts of magnolia officinalis flower, 3-4 parts of fiveleaf akebia fruit, 3-5 parts of medlar, 2-4 parts of hawthorn, 3-5 parts of astragalus membranaceus, 2-4 parts of codonopsis pilosula, 2-4 parts of prepared rehmannia root and 3-5 parts of aloe leaf. The hollow fine dried noodles can enhance immunity of human body. The preparation method of the hollow noodles comprises the following steps: step 1, weighing raw materials, namely tartary buckwheat rice flour, low-gluten wheat flour and husked sorghum flour according to a ratio, uniformly mixing, adding water, and then extruding; crushing the extruded mixed powder, and adding water with the weight 1.5-2 times of that of the mixed powder; step 2, adding 5-6 times of water into the rest raw materials for decoction; and 3, mixing the raw material dough prepared in the step 1 and the mixed solution prepared in the step 2, and adding the mixture into an extruder for treatment.)

1. The hollow fine dried noodles capable of enhancing immunity are characterized by comprising the following raw materials in parts by mass:

70-90 parts of mixed flour, 5-6 parts of Chinese yam, 2-4 parts of semen allii tuberosi, 3-5 parts of lychee seed, 1-2 parts of fiveleaf akebia fruit, 2-3 parts of magnolia officinalis flower, 3-4 parts of fiveleaf akebia fruit, 3-5 parts of medlar, 2-4 parts of hawthorn, 3-5 parts of astragalus membranaceus, 2-4 parts of codonopsis pilosula, 2-4 parts of prepared rehmannia root and 3-5 parts of aloe leaf.

2. The hollow fine dried noodles capable of enhancing immunity as claimed in claim 1, wherein the mixed flour is a mixture of tartary buckwheat rice flour, low gluten wheat flour and sorghum flour, and the mixed ratio is 20-24 parts of tartary buckwheat rice flour, 55-70 parts of low gluten wheat flour and 10-18 parts of sorghum flour in parts by weight.

3. The preparation method of the hollow fine dried noodles capable of enhancing immunity according to claim 2, which is characterized by comprising the following steps of:

step 1, weighing the raw materials according to a ratio, uniformly mixing tartary buckwheat rice flour, low gluten wheat flour and husked sorghum flour, adding water accounting for 15-20% of the mass of the mixed flour, and then extruding by using an extruder, wherein the rotating speed of a screw is 250-270r/min, and the extruding temperature is 120-150 ℃; crushing the extruded mixed powder, adding water with the weight of 1.5-2 times of that of the mixed powder, and uniformly stirring to obtain raw material dough;

step 2, adding 5-6 times of water into the Chinese yam, the semen allii tuberosi, the lychee seed, the fiveleaf akebia fruit, the magnolia flower, the fiveleaf akebia, the medlar, the hawthorn, the astragalus, the codonopsis pilosula, the prepared rhizome of rehmannia and the aloe leaf, and decocting for 1.5-2.5 hours to obtain a mixed solution for later use;

and 3, mixing the raw material dough obtained in the step 1 and the mixed solution obtained in the step 2, adding the mixture into an extruder, and performing extrusion curing, cutting molding and drying to obtain a finished product.

4. The preparation method of the hollow fine dried noodles capable of enhancing immunity according to claim 3, wherein the average particle size of the tartary buckwheat rice flour, the low gluten wheat flour and the sorghum flour is 100 meshes.

5. The preparation method of hollow fine dried noodles capable of enhancing immunity according to claim 3, wherein the rotation speed of a screw is 140r/min during extrusion and curing.

6. The preparation method of the hollow fine dried noodles capable of enhancing immunity according to claim 3, wherein the drying temperature is 40-55 ℃ and the drying time is 90-100 min.

Technical Field

The invention belongs to the technical field of preparation of hollow fine dried noodles, and particularly relates to hollow fine dried noodles capable of enhancing immunity; the invention also relates to a preparation method of the hollow fine dried noodles capable of enhancing immunity.

Background

The hollow fine dried noodles are flour products which take wheat flour as a raw material, but the traditional hollow fine dried noodles have single taste and single nutrition and cannot meet the consumption requirements of people on more nutrition, convenience and flavor of the hollow fine dried noodles, so the hollow fine dried noodles are developed towards the direction of nutritional health-care food at present, and the hollow fine dried noodles with the health-care function become pets of consumers.

Disclosure of Invention

The invention aims to provide the hollow fine dried noodles capable of enhancing the immunity, which can enhance the immunity of a human body.

The invention also aims to provide a preparation method of the hollow dried noodles capable of enhancing immunity.

The technical scheme adopted by the invention is that the hollow fine dried noodles capable of enhancing immunity comprise the following raw materials in parts by mass:

70-90 parts of mixed flour, 5-6 parts of Chinese yam, 2-4 parts of semen allii tuberosi, 3-5 parts of lychee seed, 1-2 parts of fiveleaf akebia fruit, 2-3 parts of magnolia officinalis flower, 3-4 parts of fiveleaf akebia fruit, 3-5 parts of medlar, 2-4 parts of hawthorn, 3-5 parts of astragalus membranaceus, 2-4 parts of codonopsis pilosula, 2-4 parts of prepared rehmannia root and 3-5 parts of aloe leaf.

The present invention is also characterized in that,

the mixed flour is a mixture of tartary buckwheat rice flour, low gluten wheat flour and sorghum flour, and the mixed proportion is 20-24 parts of tartary buckwheat rice flour, 55-70 parts of low gluten wheat flour and 10-18 parts of sorghum flour in parts by weight.

The other technical scheme adopted by the invention is as follows: a preparation method of hollow fine dried noodles capable of enhancing immunity comprises the following steps:

step 1, weighing raw materials according to a ratio, uniformly mixing tartary buckwheat rice flour, low gluten wheat flour and husked sorghum flour, adding water accounting for 15-20% of the mass of the mixed flour, and then extruding by using an extruder, wherein the rotating speed of a screw is 250-270r/min, and the extruding temperature is 120-150 ℃; crushing the extruded mixed powder, adding water with the weight of 1.5-2 times of that of the mixed powder, and uniformly stirring to obtain raw material dough;

step 2, adding 5-6 times of water into the Chinese yam, the semen allii tuberosi, the lychee seed, the fiveleaf akebia fruit, the magnolia flower, the fiveleaf akebia, the medlar, the hawthorn, the astragalus, the codonopsis pilosula, the prepared rhizome of rehmannia and the aloe leaf, and decocting for 1.5-2.5 hours to obtain a mixed solution for later use;

and 3, mixing the raw material dough obtained in the step 1 and the mixed solution obtained in the step 2, adding the mixture into an extruder, and performing extrusion curing, cutting molding and drying to obtain a finished product.

The present invention is also characterized in that,

the average grain size of the tartary buckwheat rice flour, the low gluten wheat flour and the sorghum rice flour is 100 meshes.

When the extrusion curing is carried out, the rotating speed of the screw is 140 r/min.

The drying temperature is 40-55 deg.C, and the drying time is 90-100 min.

The invention has the beneficial effects that the preparation process of the fine dried noodles is simple, the operation is convenient, the cost is lower, the prepared hollow fine dried noodles have low gluten content, the addition of the sorghum flour can effectively improve the bright and light yellow color of the prepared noodles and ensure that the prepared hollow fine dried noodles have excellent chewing performance, and Chinese yam, lychee seed, fiveleaf akebia fruit, magnolia officinalis flower, fiveleaf akebia fruit and other traditional Chinese medicine components with the function of enhancing the immunity are added into the raw materials, so that the product has the health-care function of enhancing the immunity.

Detailed Description

The present invention will be described in detail with reference to the following embodiments.

The invention provides a hollow fine dried noodle capable of enhancing immunity, which is prepared from the following raw materials in parts by mass:

70-90 parts of mixed flour, 5-6 parts of Chinese yam, 2-4 parts of semen allii tuberosi, 3-5 parts of lychee seed, 1-2 parts of fiveleaf akebia fruit, 2-3 parts of magnolia officinalis flower, 3-4 parts of fiveleaf akebia fruit, 3-5 parts of medlar, 2-4 parts of hawthorn, 3-5 parts of astragalus membranaceus, 2-4 parts of codonopsis pilosula, 2-4 parts of prepared rehmannia root and 3-5 parts of aloe leaf.

The mixed flour is a mixture of tartary buckwheat rice flour, low gluten wheat flour and sorghum flour, and the mixed proportion is 20-24 parts of tartary buckwheat rice flour, 55-70 parts of low gluten wheat flour and 10-18 parts of sorghum flour in parts by weight.

The invention provides a preparation method of the hollow fine dried noodles capable of enhancing immunity, which comprises the following steps:

step 1, weighing the raw materials according to the proportion, wherein the raw materials comprise the following raw materials in parts by mass:

70-90 parts of mixed flour, 5-6 parts of Chinese yam, 2-4 parts of semen allii tuberosi, 3-5 parts of lychee seed, 1-2 parts of fiveleaf akebia fruit, 2-3 parts of magnolia officinalis flower, 3-4 parts of fiveleaf akebia fruit, 3-5 parts of medlar, 2-4 parts of hawthorn, 3-5 parts of astragalus membranaceus, 2-4 parts of codonopsis pilosula, 2-4 parts of prepared rehmannia root and 3-5 parts of aloe leaf;

uniformly mixing tartary buckwheat rice flour, low gluten wheat flour and sorghum flour, adding water accounting for 15-20% of the mass of the mixed flour, and then extruding by using an extruder, wherein the rotating speed of a screw is 250-270r/min, and the extruding temperature is 120-150 ℃; crushing the extruded mixed powder, adding water with the weight of 1.5-2 times of that of the mixed powder, and uniformly stirring to obtain raw material dough;

step 2, adding 5-6 times of water into the Chinese yam, the semen allii tuberosi, the lychee seed, the fiveleaf akebia fruit, the magnolia flower, the fiveleaf akebia, the medlar, the hawthorn, the astragalus, the codonopsis pilosula, the prepared rhizome of rehmannia and the aloe leaf, and decocting for 1.5-2.5 hours to obtain a mixed solution for later use;

and 3, mixing the raw material dough obtained in the step 1 and the mixed solution obtained in the step 2, adding the mixture into an extruder, and performing extrusion curing, cutting molding and drying to obtain a finished product.

The average grain size of the tartary buckwheat rice flour, the low gluten wheat flour and the sorghum rice flour is 100 meshes.

When the extrusion curing is carried out, the rotating speed of the screw is 140 r/min.

The drying temperature is 40-55 deg.C, and the drying time is 90-100 min.