CN101002601A - Nutrient, health-care instant noodles, and its production method - Google Patents
Nutrient, health-care instant noodles, and its production method Download PDFInfo
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Abstract
A series of 16 kinds of nutritive health-care instant noodles is prepared from wheat flour and 16 health-care materials including rose flower, chrysanthemum flower, yam, lotus root powder, etc. Each kind of them is prepared from wheat flour and one of 16 health-care materials. Their preparing process is also disclosed.
Description
Technical field
The present invention relates to instant nutritive health care noodles and preparation method thereof.Belong to nutritious health caring food technology field, relate in particular to the improvement of instant noodles.
Background technology
Cooking culture flows length in a steady stream in China, it also is a consumption big country that China is not only populous nation, along with improving constantly of people's living standard, everybody knows that Diet cures more than the doctors, in order to develop high-tech food better, make full use of China's agricultural resource advantage, satisfy the demand of domestic and international market, it is imperative that high-tech food is squeezed into the market.Current era, health care has become the fashion of existing human civilization, therefore, I browsed a large amount of traditional Chinese medicines and the health care books, choose carefully, chosen the health-care material that these have " integration of drinking and medicinal herbs " meaning, these health-care materials all are the most frequently used and favorite food in people's daily life.As, mung bean, red bean, haw etc.Utilize these health-care materials to be made into " instant nutritive health care noodles ".
＜instant nutritive health care noodles〉totally ten six kinds, every kind of instant noodles all contain the health-care material of certain scientific and technological content.These health-care materials have the meaning of " integration of drinking and medicinal herbs ".Therefore,＜instant nutritive health care noodles〉convenient, fast except having, save time, laborsaving, etc. the food and drink characteristics, the more important thing is edible it have the meaning of " integration of drinking and medicinal herbs, nourishing healthy, ".
Some＜instant nutritive health care noodles〉on mouthfeel, not only have the food and drink characteristics of common instant noodles, but also have its peculiar flavour.As, rose instant noodles, after opening with the boiling water bubble, noodles moulding in appearance, noodles strength road on the mouthfeel, strong and light rose perfume (or spice) arranged.But, also almost just the same on some " instant nutritive health care noodles " mouthfeel with common instant noodles, there is not peculiar flavour, still, it has health.This is because content and the taste of health-care material in instant noodles determines.
The material of making " instant nutritive health care noodles " has: red bean, mung bean, haw, date, the fruit of Chinese wolfberry, lotus seeds, Semen sesami nigrum, rose, chrysanthemum, Chinese yam, lotus root starch, perilla leaf, mushroom, white fungus, lily, coix seed.
＜instant nutritive health care noodles〉be manufactured with two kinds of methods, a kind of method is the instant noodles that health-care material levigation and wheat flour scientific matching are made.As, rose instant noodles, chrysanthemum instant noodles or the like.Another kind method is the characteristics according to the Chinese herbal medicine decoction, health-care material is fried in shallow oil into soup juice mix with the slurries of making the face cake, slurries and the wheat flour that utilize to mix and all make the face cake and make instant noodles through the product modular system of conveniently looking unfamiliar.
Statement: 1, making the slurries of face cake and the appropriate ratio various places instant noodles factory of wheat flour respectively has discrepancy, can grasp flexibly.Here the appropriate ratio that used slurries and wheat flour are made the face cake is, 0.11L/0.2Kg.Be that every 02Kg flour is made face cake need 0.11L slurries.
2, it is also inconsistent that the used slurries of face cake are made by instant noodles factory in various places.As, a certain proportion of salt diminishing of the usefulness that has, big soya-bean milk of usefulness of having etc.Therefore, can grasp flexibly.(the most handy soybean slurry)
3, the characteristics of health-care material be " the medicine food is shared " (promptly pharmaceutically acceptable, also edible) in " instant nutritive health care noodles ", do not have strict dosage to limit, and therefore, the weight ratio of every kind of health-care material and flour has certain dosage range.This dosage range is decided to be 1: 1-1: 1000, here the dosage in " instant nutritive health care noodles " manufacturing process is that the therapeutic dose with the custom in people's daily life health care dosage and Chinese pharmacology Chinese traditional medicine is the dosage that foundation was drawn, instant noodles with these dosage no matter on mouthfeel, noodles qualitatively, or the economic implications aspect all is the instant noodles of optimal dose.
Summary of the invention
The making of following mask body introduction " instant nutritive health care noodles "
One, rose instant noodles and preparation method thereof
1, the health care introduction of rose (edible rose flower)
Rose is the dry flower of rosaceous plant rose, and strong fragrance is arranged, and is made for dish, Lantern Festival, and the raw material of cakestuffings more, is famous perfume base.Rose has medical value, edibility and ornamental value etc., and its medicinal efficacy is promoting qi circulation and removing obstruction in the collateral and the blood stasis of blood of loosing, and the hypochondriac pain gastral cavity that is commonly used to clinically to treat due to the liver-stomach disharmony is vexed, diseases such as gastral cavilty distending pain.Particularly petulant comrade, roses more commonly used are benefited to health.
2, the manufacturing process of rose instant noodles:
1. the fresh-rose collection is cleaned the oven dry levigation.
2. rose powder and the wheat flour ratio by weight 1: 500 is mixed.
3. replace general pure water and the mixed face cake of evenly making of the flour for preparing with soya-bean milk or other slurry greatly, produce modular system through conveniently looking unfamiliar and make finished product.
3, the characteristics of rose instant noodles
The rose instant noodles have " integration of drinking and medicinal herbs " meaning,, have the effect of the diffusing stasis of blood of promoting qi circulation and removing obstruction in the collateral and blood that is.The rose instant noodles are opened with boiling water bubble, and noodles are shaped in appearance, and mouthfeel is subjected to noodles strength road effectively and light rose perfume (or spice) arranged.
Two, chrysanthemum instant noodles and preparation method thereof
1, the health care introduction of chrysanthemum (edible chrysanthemum)
Chrysanthemum is the strong inflorescence of composite family perennial grass plant.Here the chrysanthemum that refers to is edible chrysanthemum, as, FLOS CHRYSANTHEMI ALBA from Haizhou of China, smell delicate fragrance, sweet and slightly bitter taste has wind and heat dispersing, the effect of the detoxifcation that makes eye bright.Be commonly used to illnesss such as treatment headache, dizzy, hot eyes, furunculosis, pyogenic infections clinically.Shennong's Herbal carries " obey sharp vim and vigour for a long time, make light of one's life by commiting suicide anti-prolong life always "; Modern pharmacological research learns that chrysanthemum is not only a kind of nerve tonic, but also can strengthen capillary resistance, has effects such as step-down, antibiotic, anti-inflammatory.Being used for of having clinically prevents that coronary heart disease, hypertension, artery sclerosis, cholesterol from crossing high illness.In the daily life, people make various health products with chrysanthemum.As, chrysanthemum fish slices saute, the quick-fried tenterloin of chrysanthemum etc., wherein people are the most frequently used, and the health-care method of most convenient is the chrysanthemum tea-drinking.
2, the manufacturing process of chrysanthemum instant noodles
1. bright chrysanthemum is cleaned the oven dry levigation
2. chrysanthemum powder and the wheat flour ratio by weight 1: 500 is mixed.
3. replace general pure water and the flour for preparing and evenly make the face cake with big soya-bean milk or other slurries, produce modular system through conveniently looking unfamiliar and make finished product.
3, the characteristics of chrysanthemum instant noodles
The chrysanthemum instant noodles have the meaning of " integration of drinking and medicinal herbs ", promptly have wind and heat dispersing, the effect of the detoxifcation that makes eye bright.On the chrysanthemum instant noodles mouthfeel with common instant noodles, without any peculiar smell.This is because content and the odorousness of chrysanthemum powder in instant noodles causes.
4, rose, the chrysanthemum scientific and technological content in instant noodles
In the daily life, people always get used to chrysanthemum, rose are kept healthy as tea-drinking.Be that example experimentizes with the chrysanthemum tea-drinking below
1. experimentation;
Get 5-7 chrysanthemum and put in the cup, to going into the about 300ml of boiling water, be drinkable or outwell, and then add boiling water 300ML that outwell once more, continuous like this 3 times, water does not just have dark brown in 3-5 minute.
2. experimental analysis;
5-7 chrysanthemum is the daily tea-drinking amounts of people, and its quality is 0.3-0.6g.0.6g 3 tea of chrysanthemum bubble, water does not just have dark brown.Now no matter water what, in the water composition average out to 0.2g. of chrysanthemum tea therefore, with 0.2g chrysanthemum composition as the scientific and technological content in the 100g instant noodles.
3. experiment conclusion:
Suppose every bag instant noodles quality is decided to be gram more than 100, wherein the content of chrysanthemum or rose all should be 0.2g, and by inference, the weight ratio of chrysanthemum powder or rose powder and wheat flour is 1: 500.In the daily life, the health care dosage of chrysanthemum and rose has nothing in common with each other.Here adopt the scientific and technological content of the dosage of people's daily habits chrysanthemum tea-drinking as instant noodles.Do like this:
A, saving resource.
In b, the instant noodles, do not need too dense chrysanthemum flavor and rose flavor on the mouthfeel, still, it must have health.
Three, lotus root starch instant noodles and preparation method thereof
1, the health care introduction of lotus root starch
Lotus root starch is the starch that the plump rhizome of nymphaeaceae plant is processed into, and is the most famous with the West Lake, Zhejiang lotus root starch.Its medicinal efficacy is in beneficial blood, hemostasis, the accent, appetizing etc.Be usually used in clinically treating deficient, lose blood, rush down illnesss such as dysentery food is few.Lotus root starch Chang Zuowei tea-drinking in the daily life.As, lotus root starch tea.
2, the manufacturing process of lotus root starch instant noodles
1. the lotus root starch that processes and the wheat flour ratio by weight 1: 20 is mixed.
2. replace general pure water and the flour for preparing and equal with big soya-bean milk or other slurries, produce modular system through conveniently looking unfamiliar and make finished product.
3, the characteristics of lotus root starch instant noodles
The lotus root starch instant noodles have the meaning of " integration of drinking and medicinal herbs ", have in beneficial blood, hemostasis, the accent, effect such as appetizing.With common instant noodles, there is not peculiar smell on the lotus root starch instant noodles mouthfeel.This is because content and the taste of lotus root starch in instant noodles that processes determines.But it has health.
4, the scientific and technological content of lotus root starch instant noodles
In the daily life, people make various health products with lotus root starch, and the content of its lotus root starch has nothing in common with each other.As, the lotus root starch custard contains lotus root starch 25g; The lotus root starch cake contains lotus root starch 250g; The therapeutic dose of Chinese pharmacology rhizoma nelumbinis is 10-15g.Here the quality with the lotus root starch instant noodles is decided to be 105g,, wherein contain lotus root starch 5g...The 5g lotus root starch surpasses the content of lotus root starch in the 10-15g rhizoma nelumbinis fully.Therefore, the lotus root starch instant noodles have health.Infer that thus lotus root starch and wheat flour weight ratio are 1: 20.
Four, white fungus instant noodles and preparation method thereof
1, the health care introduction of white fungus
White fungus is an Eumycota Tremellaceae plant white fungus, has another name called tremella, and nature and flavor are sweet flat, have moistening lung and promote the production of body fluid, and tonifying-Yin and nourishing-stomach, beneficial gas and blood are mended the marrow cardiac stimulant, the dry effect of clearing lung-heat heat Ji kidney.Be used for the treatment of the cough with lung heat clinically, dryness of the lung dry cough is coughed sputum streaked with blood, irregular menstruation, gastritis, illnesss such as constipation.Modern pharmacological research as can be known, white fungus has the increase CF, reduces coronary resistance, reducing heart rate suppresses the formation of platelet aggregation and thrombus, effects such as immunity of organisms are improved in the relieving cough and reducing sputum, and are wherein remarkable to coronary heart disease, chronic bronchitis curative effect.Tool is reported again, and white fungus has drives away the effect of freckle on the face, and particularly chloasma is evident in efficacy, and therefore, white fungus is the good food for improving looks again.In the daily life, white fungus can be much of delicious family product, as, white fungus bean curd, White fungus with sugar candy are stewed bird's nest etc., all are the food that people like.
2, the manufacturing process of white fungus instant noodles
1. white fungus is opened to clean with boiling water bubble and pull out, cook (15-30 minute) with pot, levigation is dried in cooling then, is that 1: 10 ratio is mixed by weight with wheat flour again.
2. replace general pure water and the flour for preparing and equal with big soya-bean milk or other slurry, produce modular system through conveniently looking unfamiliar and make finished product.
3, the characteristics of white fungus instant noodles
The white fungus instant noodles have the meaning of " integration of drinking and medicinal herbs ",, have that moistening lung is promoted the production of body fluid, an effect of tonifying-Yin and nourishing-stomach, beneficial gas and blood, benefit marrow cardiac stimulant, clearing lung-heat heat that is.The mouthfeel of white fungus instant noodles is with common instant noodles.
Five, mushroom instant noodles and preparation method thereof
1, the health care introduction of mushroom
Mushroom is the daughter of Eumycota Pleurotaceae plant mushroom, has another name called dried mushroom.Have the laudatory title of " king in the mushroom " " mushroom queen " " hats of vegetables ".It is not only famous health-care vegetable, also is famous flavouring flavouring.The mushroom nature and flavor are sweet flat, have the effect that Appetizing spleen-tonifying, beneficial gas help food.Mushroom is again the vitamin compensation.Be mainly used in diseases such as preventing and treating rickets, anaemia, aconuresis, variola, hypertension, diabetes.Modern pharmacological research as can be known, the composition of mushroom comprises: gland is faded and fall, choline, tyrosine, oxidizing ferment, nucleic acid, lentinan etc.Therefore, mushroom has bringing high blood pressure down, reduces cholesterol, reduces effects such as blood fat, prevention of arterial sclerosis, cirrhosis, enhancing immunity of organisms.Now mushroom has been listed in the health food ranks clinically.
2, the manufacturing process of mushroom instant noodles
1. mushroom is gone root to clean the oven dry levigation.
2. mushroom powder and wheat flour ratio and the wheat flour by weight 1: 20 is mixed.
3. replace general pure water and the flour for preparing and equal with big soya-bean milk or other slurries, produce modular system through conveniently looking unfamiliar and make finished product.
3, the characteristics of mushroom instant noodles
The mushroom instant noodles have the meaning of " integration of drinking and medicinal herbs ", have Appetizing spleen-tonifying, beneficial gas and help food, bring high blood pressure down, reduce cholesterol, reduce effects such as blood fat, prevention of arterial sclerosis.The mouthfeel of mushroom instant noodles has the mushroom flavor slightly substantially with common instant noodles.
4, the scientific and technological content of mushroom, white fungus instant noodles
In the daily life, people make various dish and health food with white fungus, as, white fungus fried pork slice, white fungus rock sugar are stewed bird's nest etc.Their health care dosage has nothing in common with each other, and the therapeutic dose of white fungus is 10g in the Chinese pharmacology, therefore, the content of white fungus in every 100g instant noodles is decided to be 10g.In the daily life, the food that mushroom is liked for people too, it has listed the health food ranks in, have the laudatory title of the hat of vegetables.The content of mushroom in every 100g instant noodles is decided to be 1-5g. here and infers that thus the weight ratio of white fungus powder and wheat flour is 1: 10; Mushroom powder and wheat flour weight ratio are 1: 20.
Six, perilla leaf instant noodles and preparation method thereof
1, the health care introduction of perilla leaf
Perilla leaf is the labiate perilla leaf, and fragrant odour has and delivering the effect of loosing and to regulate the flow of vital energy, to separate the poison of fish crab in cold, wide, is used for the treatment of anemofrigid cold clinically, illnesss such as the taste stagnation of the circulation of vital energy.In the daily life, the flavouring of perilla leaf Chang Zuowei meat or fish dish.It is edible in a large number also to can be used as vegetables.As, Korea S friend's cold and dressed with sauce perilla leaf becomes people's delicious tame line in the Eight Diagrams already.
2, the manufacturing process of perilla leaf instant noodles
1. bright perilla leaf is cleaned oven dry levigation and wheat flour by weight the ratio of 1: 50 or 1: 25 mix.
2. replace general pure water and the flour for preparing and equal with big soya-bean milk or other slurries, produce modular system through conveniently looking unfamiliar and make finished product.
3, the characteristics of perilla leaf instant noodles
The perilla leaf instant noodles have the meaning of " integration of drinking and medicinal herbs ", have delivering the effect of loosing and to regulate the flow of vital energy, to separate the poison of fish crab in cold, wide.Noodles strength road and light perilla leaf fragrant is arranged on the perilla leaf instant noodles mouthfeel.
4, the scientific and technological content of perilla leaf instant noodles
The therapeutic dose of perilla leaf in Chinese pharmacology is 3-10g, and in daily life, the health care dosage of perilla leaf has nothing in common with each other, as, the cold and dressed with sauce perilla leaf that the Korea S friend makes does not just have the dosage restriction.Therefore, the scientific and technological content of perilla leaf in instant noodles is decided to be 3-10g, infers that thus the weight ratio of perilla leaf powder and wheat flour is 1: 33 or 1: 10.But, more better on the instant noodles mouthfeel that perilla leaf powder and wheat flour are made by weight the flour of 1: 50 or 1: 40 preparation.
Seven, Chinese yam instant noodles and preparation method thereof
1, the health care introduction of Chinese yam
Chinese yam is the piece root of the perennial sod grass plant of Dioscoreaceae Chinese yam, and Henan Xinxiang area person is good, claims RHIIZOMA DIOSCOREAE frOm Henan of China.Also there is cultivation China Hebei, Shanxi, Shandong, Central-South, southwest.Chinese yam property is sweet flat, returns spleen lung kidney channel, has supplementing qi and nourishing yin, the effect of tonifying spleen lung kidney.Be used for the treatment of insufficiency of the spleen protracted dysentery clinically, void is coughed seminal emission, illnesss such as frequent urination.Modern pharmacological research as can be known, Chinese yam has and promotes leukocytic phagocytic activity, and the mucus protein of a large amount of needed by human body is provided, the fat deposition of prevention cardiovascular system keeps blood vessel elasticity, prevention of arterial is atherosis to wait effect.It is reported that again Chinese yam contains digestive ferment, can promote protein and diastatic decomposition, is multiple disease patients' such as in poor health, poor appetite, indigestion, diabetes good food.In the daily life, people make various health products with Chinese yam.As, Chinese yam in hot toffee, steamed Chinese yam etc.、
2, the manufacturing process of Chinese yam instant noodles
1. Chinese yam is processed into yam flour, is mixed with the ratio of wheat flour again by weight 1: 10 or 1: 25.
2. replace general pure water and the flour for preparing and equal with big soya-bean milk or other slurries, produce modular system through conveniently looking unfamiliar and make finished product.
3, the characteristics of Chinese yam instant noodles
The Chinese yam instant noodles have the meaning of " integration of drinking and medicinal herbs ", have the effect of supplementing qi and nourishing yin, tonifying spleen lung kidney.Chinese yam instant noodles mouthfeel is with common instant noodles.
The scientific and technological content of 4 Chinese yam instant noodles
The therapeutic dose of Chinese yam in Chinese pharmacology is 10-30g, and in the daily life, Chinese yam dosage in the health products that it is made has nothing in common with each other.Therefore, the scientific and technological content of Chinese yam in the 100g instant noodles is 10-30g, infers that thus yam flour and wheat flour weight ratio are 1: 10 or 3: 10.
Eight, lotus seeds instant noodles and preparation method thereof
1, the health care introduction of lotus seeds
Lotus seeds are the mature seed kernel of the perennial aquatic herbaceous plant of Nymphaeceae lotus, and central part is wrapped in green plumule, is commonly called as lotus nut.Originate in China Hunan, Fujian, Jiangsu, Zhejiang and the pool, lake, pond, southern various places.It has tonifying spleen antidiarrheal, and the effect of supplementing the kidney to control the nocturnal, mental-tranquilization is mainly used in treatment and insufficiency of the spleenly rushes down for a long time, poor appetite, emission due to the kidney deficiency, illnesss such as palpitation with fear insomnia.Shennong's Herbal carries " main bowl spares, repose, beneficial strength "; " this herbvore something lost " carries " order blackout, not old, the normal food fitness of prolonging life ".Therefore, lotus seeds are the vigorous and graceful good food of prolonging life again.In the daily life, the health food of making of lotus seeds has lotus seed soup, lotus-seed gruel or the like.
2, the manufacturing process of lotus seeds instant noodles
1. lotus seeds are processed into lotus nut starch (lotus seeds are invaded bubble a few hours peeling becoming lotus seed kernel with alkaline solution), are mixed with the ratio of wheat flour again by weight 1: 17 or 1: 7.
2. replace general pure water and the flour for preparing and equal with big soya-bean milk or other slurries, produce modular system through conveniently looking unfamiliar and make finished product.
3, the characteristics of lotus seeds instant noodles
The lotus seeds instant noodles have the meaning of " integration of drinking and medicinal herbs ", have the effect of tonifying spleen antidiarrheal, supplementing the kidney to control the nocturnal, mental-tranquilization.Same common substantially instant noodles on the lotus seeds instant noodles mouthfeel.
4, the scientific and technological content of lotus seeds instant noodles
In the daily life, with the health products that lotus seeds are made, common have lotus seed soup, lotus-seed gruel, lotus seeds are suckled or the like.Their health care dosage has nothing in common with each other, and the therapeutic dose of lotus seeds in Chinese pharmacology is 6-15g, and therefore, the scientific and technological content of lotus seeds in the 100g instant noodles is 6-15g.Reasoning thus, the weight ratio of lotus nut starch and wheat flour are 1: 17 or 1: 7.
Nine, instant green gram noodles and preparation method thereof
1, the health care introduction of mung bean
Mung bean is the dry mature seed of legume mung bean, has another name called Semen phaseoli radiati, and China's various places major part is all produced, effect such as have heat-clearing, detoxify, relieve summer heat." food book on Chinese herbal medicine through " carries " mainly quench one's thirst, thick stomach, tonifying middle-Jiao and Qi, the detumescence therapeutic method to keep the adverse qi flowing downward, separate all medicines of all foods " and finds that in recent years mung bean has the effect that reduces cholesterol and blood fat.In the daily life, common green gram health care product have congee with mung beans, mung bean lamb, sweet mung bean soup or the like.
2, the manufacturing process of instant green gram noodles (noting: utilize easy to make of green bean juice, rather than the mung bean flour for preparing)
1. mung bean and wheat flour is good standby by weight the ratio weighing of 3: 20 (1: 7).As, 3 jin of (1.5kg) mung beans and 20 jin of (10kg) wheat flours.
2. make the face cake here, the ratio of slurries and flour is 0.11L/0.2kg, that is, the flour of 0.2kg is made the slurries that the face cake needs 0.11L.Then 20 jin of (10kg) wheat flours are made the face cake needs the 5.5L slurries.
3. experiment draws, and mung bean becomes the ratio of mung bean milk with poach be 0.001kg/0.002L, and then 3 jin of (1.5kg) mung beans boil into green bean juice needs water 3L.(mung bean boils to become to bloom and gets final product).
4. will filter good green bean juice and mix with big soya-bean milk or other slurries and amount to 5.5L, again with 20 jin of (10kg) wheat flours with all make the face cake, the product modular system is made finished product through conveniently looking unfamiliar.
3, the characteristics of instant green gram noodles
Instant green gram noodles has the meaning of " integration of drinking and medicinal herbs ", that is, and and effect such as have heat-clearing, detoxify, relieve summer heat.The instant noodles quality of making in this way is even, nutritious, noodles strength road and light mung bean perfume (or spice) is arranged.
4, the scientific and technological content of instant green gram noodles
In the daily life, the dosage that is made into health products with mung bean has nothing in common with each other, and the therapeutic dose of mung bean is 15-30g in the traditional Chinese medicine, and therefore, the scientific and technological content of mung bean in the 100g instant noodles is 15-30g.Reasoning thus, the part by weight of mung bean and wheat flour are 3: 20 or 3: 10.(being equivalent to 1: 7 or 1: 3.3)
Ten, red bean instant noodles and preparation method thereof
1, the health care introduction of red bean
Red bean is the dry mature seed of annual half voluble herb plant rde bean of pulse family or rde bean.China all produces in most of area, has the effect of inducing diuresis for removing edema, detoxify and drain pus.Illnesss such as being usually used in treating oedema, beriberi, jaundice clinically, rushing down dysentery, having blood in stool, carbuncle is swollen." food benzene grass " carries " eating the lath for a long time ".Therefore, red bean is again the good food of fat-reducing.In the daily life, common red bean health food has red bean congee, red bean jam, red bean rice etc.These food colours are scarlet delicious, can deserve to be called delicious family product.
2, the manufacturing process of red bean instant noodles (note: utilize red bean juice easy to make)
1. red bean and wheat flour is good standby by weight 1: 10 ratio weighing.As, 1 jin of (0.5kg) red bean and 10 jin of (5kg) wheat flours.
2. experiment draw red bean becomes red bean juice with poach appropriate ratio be 1g/2ml (0.001kg/0.002L) then 1 jin of (0.5kg) red bean boil into red bean juice need water 1L.
3. the appropriate ratio of making face cake slurries and wheat flour here is 0.11L/0.2kg, and it is 2.75L that 10 jin of (5kg) wheat flours are made the required slurries of face cake.
4. the red bean juice that filters is mixed 2.75L altogether with big soya-bean milk or other slurries, be mixed with 10 jin of (5kg) wheat flours again and make the face cake, produce modular system through conveniently looking unfamiliar and make finished product
3, the characteristics of red bean instant noodles
The red bean instant noodles have the meaning of " integration of drinking and medicinal herbs ".That is the effect that, has inducing diuresis for removing edema, detoxify and drain pus.Red bean juice color is peony, it is light red to make the instant noodles color, and quality is even, and is nutritious, and noodles strength road is strong and light red bean perfume (or spice) arranged.
4, the scientific and technological content of red bean
In the daily life, people make various health foods with red bean, and their health care dosage has nothing in common with each other, and the therapeutic dose of red bean is 10-30g in the Chinese pharmacology, and therefore, the dosage of red bean in the 100g instant noodles is 10-30g.Reasoning thus, the weight ratio of red bean and wheat flour are 1: 10 or 1: 3
11, haw instant noodles and preparation method thereof
1, the health care introduction of haw (hawthorn)
Haw has another name called hawthorn, is the fruit of rose family machaka or dungarunga plant fructus crataegi cuneatae.Originate in provinces such as China Henan, Jiangsu, Zhejiang, Anhui, Hubei, Guangdong.Its medical value, health care are worth, reach edibility and all deserve to be called the fame and prestige noble.Its medicinal efficacy is a promoting digestion and removing indigestion, silt, the expelling tenia of loosing of invigorating blood circulation.Be used for the treatment of clinically that meat is long-pending, illnesss such as phlegm and retained fluid, ruffian are full, pain in the back, hypertension.Hawthorn is except that medicinal, edible, because its tart flavour escheat can be used as and increases sour flavor enhancement, toner.Sugarcoated haws in the daily life, hawthorn lamb or the like all are the food that people like.
2, the manufacturing process of haw instant noodles
1. dried hawthorn and wheat flour is good standby by weight 1: 10 ratio weighing, as, 1 jin of (0.5kg) dried hawthorn and 10 jin of (5kg) wheat flours.
2. experiment drew dried hawthorn and water enchroachment (invasion) bubble after 10 hours, and haw juice is boiled in heating, and the appropriate ratio of water and dried hawthorn is 1g/10ml (0.001kg/0.01L).Then 1 jin of dried hawthorn (0.5kg) heating is boiled into haw juice and is needed 5L water.
3. make the face cake here, the appropriate ratio of slurries and flour be 0.11L/0.2kg then 10 jin of (5kg) wheat flours make the required slurries 2.75L of face cake.
4. the haw juice that filters is mixed altogether 2.75L and 10 (5kg) jin of wheat flour with big soya-bean milk or other slurries and all make the face cake, the product modular system is made finished product through conveniently looking unfamiliar.
3, the characteristics of haw instant noodles
The haw instant noodles have the meaning of " integration of drinking and medicinal herbs ", promptly have the effect of inducing diuresis for removing edema, promoting blood circulation to remove blood stasis.The haw juice color is a pink, and making instant noodles is pale red, and noodles strength road is strong and the haw flavor arranged on the mouthfeel.
4, the scientific and technological content of haw instant noodles
In the daily life, people make various health foods with hawthorn, and their health care dosage has nothing in common with each other, and the therapeutic dose of haw is 10-30g in the traditional Chinese medicine, and therefore, the health care dosage of haw in the 100g instant noodles is 10-30g.That is, contain 10-30g haw composition in the 100g instant noodles.Reasoning thus, the weight ratio of haw and wheat flour are 1: 10 or 1: 3.3.
12, date instant noodles and preparation method thereof
1, the health care introduction of date
Date is mouse season section's machaka or the ripening fruits of foot bridge wood plant jujube tree.Have another name called red date.Mainly originate in the province such as Henan, Hebei, Shandong, Shaanxi of China, the medicinal efficacy of red date is tonifying middle-Jiao and Qi, nourishing blood and tranquilization, the mitigation property of medicine.Be mainly used in clinically that treatment is weakness of the spleen and the stomach, the few diarrhoea of food, palpitaition second month in a season seized with terror, abscess of throat, lung hinder illnesss such as haematemesis.Modern pharmacological research as can be known, date helps to strengthen body immunity, has effects such as the liver of protecting, step-down, antiallergy.In the daily life, red date Chang Zuowei fruit, cakestuffings is edible.
2, the manufacturing process of date instant noodles
1. date and wheat flour are ready to by weight 1: 10 ratio standby, as, 1 jin of (0.5kg) date and 10 jin of (5kg) flour.
2. experiment is boiled into the date slurries as can be known, and the appropriate ratio of date and water is 0.001kg/0.01L, and then 1 jin of (0.5kg) date need add water 5L and boils into slurries.(generally boiling about 30 minutes).
3. make the face cake here, the appropriate ratio of slurries and flour is 0.11L/0.2kg, and then 10 jin of (5kg) flour are made the face cake needs the 2.75L slurries.
4. the date slurries that filter and big soya-bean milk or other slurries are mixed and amount to 2.75L and be mixed with 10 jin of (5kg) wheat flours and make the face cake, the product modular system is made finished product through conveniently looking unfamiliar.
2, the characteristics of date instant noodles
The date instant noodles have the meaning of " integration of drinking and medicinal herbs ",, have the effect of tonifying middle-Jiao and Qi, nourishing blood and tranquilization, the mitigation property of medicine that is.The date slurry color be faint yellow, have a sweet taste, therefore, making instant noodles has sweet jujube fragrance.
4, the scientific and technological content of date instant noodles
In the daily life, people are usually edible as fruit, cakestuffings date, and without any restriction, the therapeutic dose of date is 10-30g in the Chinese pharmacology on the dosage, and therefore, the dosage of date in the 100g instant noodles is 10-30g.Reasoning thus, the weight ratio of date and flour are 1: 10 or 1: 3.3.
13, Semen sesami nigrum instant noodles and preparation method thereof
1, the health care introduction of Semen sesami nigrum
Semen sesami nigrum is the mature seed of sesame section annual herb plant sesame.Generally all there is cultivation China various places, and its medicinal efficacy is enrich and benefit essence and blood, moisturize laxation.Be mainly used in the poliosis that causes of treatment asthenia of essence and blood, dizzy clinically; Illnesss such as the dry constipation of intestines that the deficiency of blood causes.Modern pharmacological research contains multiple anti-ageing material as can be known in the Semen sesami nigrum composition, as, oleic acid, linoleic acid, leukotrienes, vitamin E, lecithin etc.Therefore, Semen sesami nigrum have delay senility, the effect of hairdressing.In the daily life, the sesame gruel that people eat, sweet rice balls with sesame filling, black sesame paste etc. all are the food that people like.
2, the manufacturing process of Semen sesami nigrum instant noodles
1. Semen sesami nigrum is processed into black sesame paste, black sesame paste and wheat flour are ready to by weight 1: 10 ratio standby, as, one jin of (0.5kg) black sesame paste and 10 jin of (5kg) wheat flours.
2. make the face cake here, the appropriate ratio of slurries and flour is 0.11L/0.2kg.Then to make the required slurries of face cake be 2.75L to 10 jin of (5kg) flour.
3. with the 0.5kg black sesame paste with the big soya-bean milk that boils or other slurries 2.75L altogether that is mixed, again with the wheat flour of 10 jin (5kg) with all make the face cake, the product modular system is made finished product through conveniently looking unfamiliar.
3, the characteristics of Semen sesami nigrum instant noodles
The Semen sesami nigrum instant noodles have the meaning of " integration of drinking and medicinal herbs ", that is, and and the effect that has enrich and benefit essence and blood, moisturizes laxation.The Semen sesami nigrum color is a black, and therefore, making instant noodles is light black, and it is strong to open noodles strength road with the boiling water bubble, and Semen sesami nigrum fragrance is arranged.
4, the scientific and technological content of Semen sesami nigrum instant noodles
In the daily life, people are made into various health products with Semen sesami nigrum, their health care dosage has nothing in common with each other, the therapeutic dose of Semen sesami nigrum in traditional Chinese medicine is 10-30g, therefore, the scientific and technological content of Semen sesami nigrum in the 100g instant noodles is 10-30g, reasoning thus, and the weight ratio of Semen sesami nigrum and wheat flour is 1: 10 or 1: 3.3.
14, fruit of Chinese wolfberry instant noodles and preparation method thereof
1, the health care introduction of the fruit of Chinese wolfberry
The fruit of Chinese wolfberry is the ripening fruits of Solanaceae defoliation bush plant lycium barbarum and matrimony vine, best in quality with China Ningxia, Hebei, Gansu, Qinghai and other places.Its pharmacological effect is nourishing liver and kidney, the moistening lung that makes eye bright, and is mainly used in the treatment liver-kidney Yin deficiency clinically, has a dizzy spell, illnesss such as the many tears of blurred vision, consumptive disease cough, seminal emission.Shennong's Herbal carries " obey hard muscles and bones for a long time, it is not old to make light of one's life by commiting suicide " " dietetic materia medica " and carries " the hard muscles and bones of the fruit of Chinese wolfberry, the anti-consumptive disease of going always, benefit vital essence." in the daily life, common Wolfberry fruit health product have wolfberry fruit wine, fruit of Chinese wolfberry tea, fruit of Chinese wolfberry stew or the like.
2, the manufacturing process of fruit of Chinese wolfberry instant noodles
1. the fruit of Chinese wolfberry and wheat flour are ready to by weight 1: 200 ratio standby, as 1 jin of (0.5kg) fruit of Chinese wolfberry and 200 jin of (100kg) wheat flours.
2. make the face cake here, the appropriate ratio of slurries and flour is 0.11L/0.2kg, and then to make the required slurries of face cake be 55L to 200 jin of (100kg) flour.
3. 1 jin of (0.5kg) fruit of Chinese wolfberry is invaded bubble with boiling water 30L and filter after 10 hours, mix 55L altogether again with big soya-bean milk or other slurries 25L, be mixed with 200 jin of (100kg) wheat flours more at last and make the face cake, produce modular system through conveniently looking unfamiliar and make finished product.
3, the characteristics of fruit of Chinese wolfberry instant noodles
Fruit of Chinese wolfberry instant noodles have the meaning of " integration of drinking and medicinal herbs ", promptly have nourishing liver and kidney, as to make eye bright moistening lung effect, on the fruit of Chinese wolfberry instant noodles mouthfeel substantially with common instant noodles.
4, the scientific and technological content of fruit of Chinese wolfberry instant noodles
In the daily life, common Wolfberry fruit health product have wolfberry fruit wine, fruit of Chinese wolfberry tea, fruit of Chinese wolfberry stew, fruit of Chinese wolfberry congee or the like, their health care dosage has nothing in common with each other, as, fruit of Chinese wolfberry tea, fruit of Chinese wolfberry stew, their health care dosage is generally 0.5g, and therefore, we get, and the fruit of Chinese wolfberry generally keeps healthy dosage 0.5g as the scientific and technological content in the 100g instant noodles in the daily life.Reasoning thus, the weight ratio of the fruit of Chinese wolfberry and wheat flour are 1: 200.
15, lily instant noodles and preparation method thereof
1, the health care introduction of lily
Lily is the liliaceous plant lily, is the shared food of famous medicine food, in the lily commodity, often divides three kinds of tiger lilies, lily, morningstar lily, and edible lily has the characteristics of little hardship.Its medicinal efficacy is nourishing Yin and moistening lung, clearing away the heart fire and tranquillizing.Be usually used in treating illnesss such as waste heat does not disappear after tuberculosis chronic cough, spitting blood, dysphoria palpitation with fear, the wandering and pyreticosis clinically.Common healthy lily food has lily custard, lily lotus rhizome custard etc. in the daily life.
2, the manufacturing process of lily instant noodles
1. lily and wheat flour are ready to by weight 1: 10 ratio standby, that is, and 1 jin of (0.5kg) lily and 10 jin of (5kg) wheat flours.
2. make the face cake here, the appropriate ratio of slurries and flour is 0.11L/0.2kg, and then 10 jin of (5kg) flour need the 2.75L slurries to make the face cake.
3. 1 jin of (0.5kg) lily is cleaned with water enchroachment (invasion) bubble 0.5-1 hour, boiled 30-40 minute cold filtration then and mixes with big soya-bean milk or other slurries and amount to 2.75L and 10 jin of (5kg) flour and be mixed and make the face cake, the product modular system is made finished product through conveniently looking unfamiliar.
3, the characteristics of lily instant noodles
The lily instant noodles have the meaning of " integration of drinking and medicinal herbs ", promptly have nourishing Yin and moistening lung, the effect of clearing away the heart fire and tranquillizing.On the mouthfeel substantially with common instant noodles.
4, the scientific and technological content of lily instant noodles
In the daily life, the dosage of lily bulb health care product has nothing in common with each other, in the traditional Chinese medicine therapeutic dose of lily be 10g. therefore, the scientific and technological content of lily in the 100g instant noodles is 10g.Reasoning thus, the weight ratio of lily and wheat flour are 1: 10.
16, coix seed instant noodles and preparation method thereof
1, the health care introduction of coix seed
Coix seed is the ripe kernel of grass family herbaceos perennial Job's tears.China all produces in most of area, main product in Fujian, ground such as Hebei, Liaoning, its medicinal efficacy is invigorating the spleen, tonifying lung, heat-clearing, dampness removing.Be mainly used in illnesss such as treatment difficult urination, oedema, beriberi, lung carbuncle, acute appendicitis, splenasthenic diarrhea, arthralgia due to wind-dampness, the contraction of muscle arteries and veins.＜Sheng Nong's herbal classic〉carry " main muscular contracture contraction, be unable to flex and stretch the extremities rheumatism numbness, the therapeutic method to keep the adverse qi flowing downward ";＜Mingyi Bielu〉year " except that meciless, the sharp stomach of muscles and bones perverse trend, clear water swell, make us and can eat ";＜dietetic materia medica〉year " the dried weak foot due to dampness of dispelling ";＜middle traditional Chinese medicines are planted illustrated handbook〉year " controlling pulmonary edema, moist pleurisy, urination disorder, chronic enterogastritis, chronic ulcer ".Modern pharmacological research proves that coix seed has the enhancing immune function of human body, suppresses effects such as growth of cancer cells, analgesic, analgesia, calmness.In the daily life, the common health products made from coix seed have coix seed White fungus broth, coix seed congee, coix seed apricot kernel gruel or the like.
2, the manufacturing process of coix seed instant noodles
1. coix seed being processed into coix seed powder is mixed with the ratio of wheat flour by weight 1: 10 again.
2. replace general pure water and the flour for preparing and all make the face cake with big soya-bean milk or other slurries, produce modular system through conveniently looking unfamiliar and make finished product.
3, the characteristics of coix seed instant noodles
The coix seed instant noodles have the meaning of " integration of drinking and medicinal herbs ", promptly have the effect of invigorating the spleen, tonifying lung, heat-clearing, dampness removing.On the mouthfeel substantially with common instant noodles.
4, the scientific and technological content of coix seed instant noodles
The therapeutic dose of coix seed in Chinese pharmacology is 10-15g, and therefore, the scientific and technological content of coix seed in the 100g instant noodles is 10g, and the weight ratio of reasoning coix seed and wheat flour is 1: 10 thus.
The specific embodiment
1, chrysanthemum, rose, mushroom, Chinese yam, perilla leaf, preferably gather fresh, with its clean, oven dry, levigation; White fungus is opened to clean with bubble and is steamed cooling in 15～30 minutes, oven dry levigation; Coix seed, lotus seed kernel (lotus seeds need to invade bubble with alkaline solution, and coring shells becomes lotus seed kernel) all need be cleaned the oven dry levigation; Lotus root starch can be chosen and process, and above pulvis all needs to pulverize through pulverizer and cause 5～30 orders or 8～25 orders, preferred 8～25 orders.
2, be mixed with new flour in these weight ratios: (1) chrysanthemum powder: the wheat flour ratio is 1: 500; (2) rose powder: the wheat flour ratio is 1: 500; (3) lotus root starch: the wheat flour ratio is 1: 20; (4) mushroom powder: the wheat flour ratio is 1: 20; (5) white fungus powder: the wheat flour ratio is 1: 10; (6) yam flour: the wheat flour ratio is 1: 10; (7) coix seed powder: the ratio of wheat flour is 1: 10; (8) lotus nut starch: the wheat flour ratio is 1: 17; (9) perilla leaf powder: the wheat flour ratio is 1; 50; Above proportioning is mixed separately just can be mixed with 9 kinds of new flour, produces modular system through conveniently looking unfamiliar and makes instant noodles.
3, be ready to standby in these weight ratios: (1) mung bean: the wheat flour ratio is 1: 7; (2) red bean: the wheat flour ratio is 1: 10; (3) fruit of Chinese wolfberry: the wheat flour ratio is 1: 200; (4) hawthorn: the wheat flour ratio is 1: 10; (5) date: the wheat flour ratio is 1: 10; (6) lily: the wheat flour ratio is 1: 10; (7) Semen sesami nigrum: the wheat flour ratio is 1: 10.In above ratio respectively with mung bean, red bean, the fruit of Chinese wolfberry, hawthorn, date, lily, fry in shallow oil into soup juice, be mixed with the slurries of making the face cake respectively again; Semen sesami nigrum is processed as black sesame paste and is mixed with the slurries of making the face cake; Again respectively with wheat flour be mixed make the face cake after, produce modular system through conveniently looking unfamiliar and make the variety classes instant noodles.
4, can use following additive according to GB in the product of the present invention: guar gum, strength surface essence, liquid gluten fortifier, food coloring etc. meet the regulation of food additives the countries concerned standard or industry standard:
Microbial standard:
Total number of bacteria≤1000/g (survey 880/g)
Coliform≤10 100/g (survey 8/100g)
Pathogenic bacteria must not detect (up to standard).
Claims (2)
1, instant nutritive health care noodles is characterized in that: in 16 kinds of health-care materials, the part by weight scope of every kind of health-care material and wheat flour is 1: 1～and 1: 1000.Its optimum weight ratio that relates to is: (1) chrysanthemum powder (edible chrysanthemum): the wheat flour ratio is 1: 500; (2) rose powder (edible rose): the wheat flour ratio is 1: 500; (3) lotus root starch: the wheat flour ratio is 1: 20; (4) mushroom powder: the wheat flour ratio is 1: 20; (5) white fungus powder: the wheat flour ratio is 1: 10; (6) yam flour: the wheat flour ratio is 1: 10; (7) coix seed powder: the ratio of wheat flour is 1: 10; (8) lotus nut starch: the wheat flour ratio is 1: 17; (9) perilla leaf powder: the wheat flour ratio is 1: 50; (10) mung bean: the wheat flour ratio is 1: 7; (11) red bean: the wheat flour ratio is 1: 10; (12) fruit of Chinese wolfberry: the wheat flour ratio is 1: 200; (13) hawthorn: the wheat flour ratio is 1: 10; (14) date: the wheat flour ratio is 1: 10; (15) lily: the wheat flour ratio is 1: 10; (16) black sesame paste: the wheat flour ratio is 1: 10.
2, instant nutritive health care noodles preparation method is characterized in that: new flour can not be prepared in weight ratio as claimed in claim 1 (10)～(16); According to its weight ratio its health-care material can be fried in shallow oil into soup juice respectively, Semen sesami nigrum is processed into black sesame paste, is mixed and made into the face cake after instant noodles equipment is made the variety classes instant noodles with the slurries of making the face cake respectively again.
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