CN101129144A - Processes for preparing kudzu root flavone biscuit - Google Patents
Processes for preparing kudzu root flavone biscuit Download PDFInfo
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- CN101129144A CN101129144A CNA200710053399XA CN200710053399A CN101129144A CN 101129144 A CN101129144 A CN 101129144A CN A200710053399X A CNA200710053399X A CN A200710053399XA CN 200710053399 A CN200710053399 A CN 200710053399A CN 101129144 A CN101129144 A CN 101129144A
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- kudzu vine
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Abstract
Disclosed is a process for preparing kudzuvine flavone biscuit, wherein the constituents include (by weight portions) kudzuvine root grout 40-60, wheat flour 30-50, lard oil 0. 5-1. 5, egg 1-3, milk powder 2-4, white sugar powder 2-4, vegetable oil 1-3, 48% kudzuvine root isoflavone 0. 25-0. 75. The preparing process consists of pulping, mixing and tabletting.
Description
Technical field
The present invention relates to a kind of preparation method of food, the preparation method of a kind of kudzu root flavone biscuit of more specifically saying so.
Background technology
At present, the root of kudzu vine product of having developed has kudzu-vine root powder, root of kudzu vine beans silk, bean vermicelli etc., is primary product.The processing of these products is simple, nutrient loss is big in the process, and scientific and technological content is low, the market added value is little.And these products carry inconvenience, need the edible heating that needs, and the medical value of the root of kudzu vine can not get effective utilization.
Summary of the invention
Edible inconvenient in order to overcome existing kudzu root foods, shortcoming such as the medical value utilization rate of the root of kudzu vine is low the invention provides a kind of preparation method of kudzu root flavone biscuit.
Selected each raw material of the present invention forms, make between each raw material components and act synergistically, and reaches characteristics such as comprehensive nutrition, health-care efficacy are good.
Root of kudzu vine another name Pueraria lobota bar, Pachyrhizua angulatus, Gan Ge, kudzu.Root for legume pueraria lobata Puerarialobata (Willd.) ohwi.Be born in more dark and damp place in hillside thick grass, roadside, the sparse woods.Main product Hunan, Zhejiang, Henan, Guangdong.Autumn, winter excavate, and take advantage of fresh-cut and become sheet or fritter, drying.The crust light brown has vertical wrinkle, and is coarse.The tangent plane yellow-white.Matter is tough, and fibroid is strong.Odorless is hidden little sweet.Contain multiple flavones ingredient, main active is big legumin (daidzein), daidzin (daidzin), Puerarin (puerarin), Puerarin-7-xyloside (puerarin-7-xyloside) etc.Cool in nature, it is sweet, hot to distinguish the flavor of.Function cures mainly: induce sweat and bring down a fever, promote the production of body fluid, promoting eruption rises positive antidiarrheal.Be used for fever caused by exogenous pathogens headache, hypertension neck pain, thirsty, quench one's thirst, measles without adequate eruption, hot dysentery, have loose bowels.
Egg contains rich in protein, amino acid, fat, carbohydrate, vitamin A, vitamin B1, vitamin B2, vitamin B6, cobalamin, vitamin D, vitamin E, folic acid, calcium, iron, phosphorus, magnesium, zinc, copper, iodine etc.The egg nature and flavor are sweet flat, have mental-tranquilization, nourishing yin and moistening dryness.Wherein, clearing heat and detoxicating, the removing heat from the lung and relieving sorethroat of egg white; Yolk nourishing yin and nourishing blood, strengthening the spleen and stomach.Egg is to body void, malnutrition etc. have good dietary function after being ill.Points for attention: egg is unfit to do " always ", avoiding protein loss, and is easy to digestion.
The objective of the invention is to reach: a kind of preparation method of kudzu root flavone biscuit by following measure, it comprises following component, each amounts of components is a weight portion, the kudzuvine root isoflavone 0.25-0.75 of the root of kudzu vine slurry 40-60, superior wheat flour 30-50, lard 0.5-1.5, egg 1-3, milk powder 2-4, powdered sugar 2-4, vegetable oil 1-3,48% purity;
The preparation method of described root of kudzu vine slurry is: select that the annual fresh root of kudzu vine is cleaned, peeling, debug eye, go the part of going mouldy, put into the stainless steel pulverizing machine 100-140 eye mesh screen of pulling an oar, in making beating, put into low amounts of water, can be advisable by the 120-140 eye mesh screen with slurries, it is standby to put into the rustless steel container precipitation;
The kudzuvine root isoflavone of root of kudzu vine slurry, superior wheat flour, lard, egg, milk powder, powdered sugar, vegetable oil, 48% purity is put into the mixer mixing and stirring, put into the biscuit that mould is pressed into different shape then, in baking box,, be kudzu root flavone biscuit of the present invention to bake the back cooling packing in 200-300 ℃ the high temperature.
In technique scheme, the described order number of crossing the pulp screen net is 120 orders.
In technique scheme, described each amounts of components is the kudzuvine root isoflavone 0.5 of root of kudzu vine slurry 50, superior wheat flour 40, lard 1, egg 2, milk powder 3, powdered sugar 3, vegetable oil 1,48% purity.
The preparation method of kudzu root flavone biscuit of the present invention is that the inventor passes through to test repeatedly, and the summary conclusion forms.
1., the root of kudzu vine fiber in 1 year fresh root of kudzu vine of life is few the preparation method of a kind of kudzu root flavone biscuit of the present invention has following advantage:, residue is few when edible, mouthfeel good.2., the root of kudzu vine is put into stainless steel and is pulverized the machine making beating and can not use iron ware, is because Ge Yutie is easy to generate brown stain, makes nutritional labeling minimizing, the sex change of the root of kudzu vine.3., when root of kudzu vine slurry can be by the 120-140 order, help absorption of human body, mouthfeel is good when eating simultaneously.4., add kudzuvine root isoflavone and work to increase root of kudzu vine chewable tablet nutrition and health care effect.5., oven temperature is 200-300 ℃ that the effect that makes the slaking of this product is arranged, if the too high then easily coking of temperature.6. kudzu root flavone biscuit of the present invention after testing is owing to adopt advanced production technology, selected raw material, and the effective ingredient of product is not suffered a loss, good drug efficacy, and instant has vast market prospect.
The kudzu root flavone biscuit of making according to the inventive method has that the Pueraria lobota flavor is strong, delicate fragrance, delicate mouthfeel, do not stick to one's teeth, characteristics such as instant, because the effective ingredient in the root of kudzu vine is not lost, add the kudzuvine root isoflavone composition of interpolation, make the health care of product stronger, have step-down, hypoglycemic, lipopenicillinase, the heat-clearing fire of dispelling, regulating endocrine effect, is a kind of high-grade health food.
The specific embodiment
Embodiment 1
A kind of preparation method of kudzu root flavone biscuit, it comprises following component, each amounts of components is a weight portion, the kudzuvine root isoflavone 0.25 of root of kudzu vine slurry 40, superior wheat flour 30, lard 0.5, egg, milk powder, powdered sugar, vegetable oil, 48% purity;
The preparation method of root of kudzu vine slurry is: select that the annual fresh root of kudzu vine is cleaned, peeling, debug eye, go the part of going mouldy, put into stainless steel pulverizing machine 100 eye mesh screens of pulling an oar, put into low amounts of water in making beating, can be advisable by 100 eye mesh screens with slurries, it is standby to put into the rustless steel container precipitation;
The kudzuvine root isoflavone of root of kudzu vine slurry, superior wheat flour, lard, egg, milk powder, powdered sugar, vegetable oil, 48% purity is put into the mixer mixing and stirring, put into the biscuit that mould is pressed into different shape then, in baking box,, be kudzu root flavone biscuit of the present invention to bake the back cooling packing in 200 ℃ the high temperature.
Embodiment 2
A kind of preparation method of kudzu root flavone biscuit, it comprises following component, each amounts of components is a weight portion, the kudzuvine root isoflavone 0.75 of root of kudzu vine slurry 60, superior wheat flour 50, lard 1.5, egg 3, milk powder 4, powdered sugar 4, vegetable oil 3,48% purity;
The preparation method of root of kudzu vine slurry is: select that the annual fresh root of kudzu vine is cleaned, peeling, debug eye, go the part of going mouldy, put into stainless steel pulverizing machine 140 eye mesh screens of pulling an oar, put into low amounts of water in making beating, can be advisable by 140 eye mesh screens with slurries, it is standby to put into the rustless steel container precipitation;
The kudzuvine root isoflavone of root of kudzu vine slurry, superior wheat flour, lard, egg, milk powder, powdered sugar, vegetable oil, 48% purity is put into the mixer mixing and stirring, put into the biscuit that mould is pressed into different shape then, in baking box,, be kudzu root flavone biscuit of the present invention to bake the back cooling packing in 300 ℃ the high temperature.
Embodiment 3
A kind of preparation method of kudzu root flavone biscuit, it comprises following component, each amounts of components is a weight portion, the kudzuvine root isoflavone 0.5 of root of kudzu vine slurry 50, superior wheat flour 40, lard 1, egg 2, milk powder 3, powdered sugar 3, vegetable oil 2,48% purity;
The preparation method of root of kudzu vine slurry is: select that the annual fresh root of kudzu vine is cleaned, peeling, debug eye, go the part of going mouldy, put into stainless steel pulverizing machine 120 eye mesh screens of pulling an oar, put into low amounts of water in making beating, can be advisable by 120 eye mesh screens with slurries, it is standby to put into the rustless steel container precipitation;
The kudzuvine root isoflavone of root of kudzu vine slurry, superior wheat flour, lard, egg, milk powder, powdered sugar, vegetable oil, 48% purity is put into the mixer mixing and stirring, put into the biscuit that mould is pressed into different shape then, in baking box,, be kudzu root flavone biscuit of the present invention to bake the back cooling packing in 250 ℃ the high temperature.
Embodiment 4
A kind of preparation method of kudzu root flavone biscuit, it comprises following component, each amounts of components is a weight portion, the kudzuvine root isoflavone 0.6 of root of kudzu vine slurry 50, superior wheat flour 45, lard 1.2, egg 2.5, milk powder 4, powdered sugar 2.5, vegetable oil 2.5,48% purity;
The preparation method of root of kudzu vine slurry is: select that the annual fresh root of kudzu vine is cleaned, peeling, debug eye, go the part of going mouldy, put into stainless steel pulverizing machine 110 eye mesh screens of pulling an oar, put into low amounts of water in making beating, can be advisable by 110 eye mesh screens with slurries, it is standby to put into the rustless steel container precipitation;
The kudzuvine root isoflavone of root of kudzu vine slurry, superior wheat flour, lard, egg, milk powder, powdered sugar, vegetable oil, 48% purity is put into the mixer mixing and stirring, put into the biscuit that mould is pressed into different shape then, in baking box,, be kudzu root flavone biscuit of the present invention to bake the back cooling packing in 260 ℃ the high temperature.
Claims (3)
1. the preparation method of a kudzu root flavone biscuit, it is characterized in that it comprises following component, the weight portion of each amounts of components is: the kudzuvine root isoflavone 0.25-0.75 of the root of kudzu vine slurry 40-60, superior wheat flour 30-50, lard 0.5-1.5, egg 1-3, milk powder 2-4, powdered sugar 2-4, vegetable oil 1-3,48% purity;
The preparation method of described root of kudzu vine slurry is: select that the annual fresh root of kudzu vine is cleaned, peeling, debug eye, go the part of going mouldy, put into the stainless steel pulverizing machine 120-140 eye mesh screen of pulling an oar, in making beating, put into low amounts of water, can be advisable by the 120-140 eye mesh screen with slurries, it is standby to put into the rustless steel container precipitation;
The kudzuvine root isoflavone of root of kudzu vine slurry, superior wheat flour, lard, egg, milk powder, powdered sugar, vegetable oil, 48% purity is put into the mixer mixing and stirring, put into the biscuit that mould is pressed into different shape then, in baking box,, be kudzu root flavone biscuit of the present invention to bake the back cooling packing in 200-300 ℃ the high temperature.
2. the preparation method of the described a kind of kudzu root flavone biscuit of root a tree name claim 1 is characterized in that the described order number of crossing the pulp screen net is 120 orders.
3. the preparation method of the described a kind of kudzu root flavone biscuit of root a tree name claim 1 is characterized in that the weight portion of described each amounts of components is: the kudzuvine root isoflavone 0.5 of root of kudzu vine slurry 50, superior wheat flour 40, lard 1, egg 2, milk powder 3, powdered sugar 3, vegetable oil 1,48% purity.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200710053399XA CN101129144A (en) | 2007-09-28 | 2007-09-28 | Processes for preparing kudzu root flavone biscuit |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200710053399XA CN101129144A (en) | 2007-09-28 | 2007-09-28 | Processes for preparing kudzu root flavone biscuit |
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| CN101129144A true CN101129144A (en) | 2008-02-27 |
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| CNA200710053399XA Pending CN101129144A (en) | 2007-09-28 | 2007-09-28 | Processes for preparing kudzu root flavone biscuit |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102428996A (en) * | 2011-05-16 | 2012-05-02 | 李时令 | Arrowroot-series nutritional health care cake and biscuit food and preparation method thereof |
| CN103766451A (en) * | 2014-01-26 | 2014-05-07 | 湖北省农业科学院农产品加工与核农技术研究所 | Kudzu residue crisp biscuit and preparation method thereof |
| CN104982495A (en) * | 2015-07-20 | 2015-10-21 | 合肥维巧食品科技有限公司 | Life- nourishing nut biscuits |
| CN110623040A (en) * | 2018-06-21 | 2019-12-31 | 陈新杨 | Vegetable flavone vegetarian biscuit and preparation method thereof |
-
2007
- 2007-09-28 CN CNA200710053399XA patent/CN101129144A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102428996A (en) * | 2011-05-16 | 2012-05-02 | 李时令 | Arrowroot-series nutritional health care cake and biscuit food and preparation method thereof |
| CN103766451A (en) * | 2014-01-26 | 2014-05-07 | 湖北省农业科学院农产品加工与核农技术研究所 | Kudzu residue crisp biscuit and preparation method thereof |
| CN103766451B (en) * | 2014-01-26 | 2015-01-07 | 湖北省农业科学院农产品加工与核农技术研究所 | Kudzu residue crisp biscuit and preparation method thereof |
| CN104982495A (en) * | 2015-07-20 | 2015-10-21 | 合肥维巧食品科技有限公司 | Life- nourishing nut biscuits |
| CN110623040A (en) * | 2018-06-21 | 2019-12-31 | 陈新杨 | Vegetable flavone vegetarian biscuit and preparation method thereof |
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