CN101194719A - Preparation method of sesame leaf mung bean health-care noodle and sesame leaf mung bean health-care noodle - Google Patents

Abstract

The invention provides a preparation method of sesame leaf mung bean health noodles with whole sesame leaves, superfine mung bean powder and superfine soybean powder as auxiliary materials, which comprises the following steps: (1) processing and making sesame leaf material packets; (2) superfine Processing of fine mung bean powder; (3) processing of superfine soybean powder; (4) production of mung bean noodles; (5) production of auxiliary material a and auxiliary material b. The sesame leaf mung bean health-care noodle made by the method comprises mung bean vermicelli, sesame leaf material package, auxiliary material a package and auxiliary material b package. It is not only fresh and delicious, but also fully retains the original characteristics of sesame leaves and the nutrition of various ingredients. At the same time, it also has a good health care effect. It has the effects of nourishing the liver, nourishing the kidney, moisturizing the intestines, treating anemia, clearing heat and detoxifying, quenching thirst and diuresis, promoting blood circulation and removing blood stasis, lowering cholesterol, and promoting the development of the nervous system. It also contains a variety of vitamins, calcium, phosphorus, iron and other inorganic salts, which are of great significance to maintaining the electrolyte balance of the aqueous solution in the body and maintaining health.

Description

Preparation method of sesame leaf mung bean health-care noodle and sesame leaf mung bean health-care noodle

Technical field:

The invention relates to a preparation method of sesame-leaf mung bean health-care noodles and sesame-leaf mung bean health-care noodles produced by the method.

Background technique:

Health benefits of sesame leaves:

Sesame leaf vegetable, commonly known as sesame leaf, is an annual herb of the family Sesame. It is used for human consumption after being boiled with tender stems and leaves. It is soft in texture and unique in flavor, so it is called "black vegetable". Sesame leaf vegetables have been grown as oil plants since ancient times. The seeds are high-quality sesame oil raw materials, and the young leaves are vegetables that humans like to eat.

Sesame leaves can treat heat stroke dizziness. When you are thirsty, you can take a lot of fresh sesame leaves, brew them in boiling water, and drink them instead of tea.

Therapeutic effect of sesame leaves: sesame leaves are flat in nature and bitter in taste; they have the functions of nourishing liver and kidney, moistening dryness and smoothing intestines; Sesame leaves have good health effects.

Sesame leaves prevent chilblain: fresh sesame leaves and flowers, put more than a dozen pieces on the skin with chilblain, rub for about 20 minutes, then leave the leaf juice on the skin, wash it with water after 1 hour, repeat several times times, it can be clearly effective.

Fresh sesame leaves for acute and chronic pharyngitis: wash fresh sesame leaves, chew them and swallow slowly, 3 times a day, 6 leaves each time, take 3 days to heal.

Features of sesame leaf tea: easy to take ingredients, cool and quench your thirst.

The health care function of mung bean powder:

Mung bean, also known as green bean, is a traditional bean food of our people.

Main ingredients: 22.1 grams of protein per 100 grams, 0.8 grams of fat, 59 grams of carbohydrates, 49 milligrams of calcium, 268 milligrams of phosphorus, 3.2 milligrams of iron, 0.22 milligrams of carotene, 0.53 milligrams of thiamine, 0.12 milligrams of riboflavin, nick 1.8 mg of acid, as well as vitamins B1, B2, carotene, niacin, and folic acid. The protein is mainly globulin, and its composition contains less methionine, tryptophan and tyrosine. The phospholipid components of mung bean include phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylglycerol, phosphatidylserine, and phosphatidic acid. The protein content of mung bean is almost 3 times that of japonica rice, and there are more inorganic salts such as multivitamins, calcium, phosphorus and iron than japonica rice. From "Kaibao Materia Medica" records: "Mung bean, sweet, cold, non-toxic. Enters the heart and stomach meridian. Mainly erysipelas, dysphoria, rubella, heat rushing to the dolphin, raw grinded twisted juice is taken, and it is also cooked to reduce swelling and relieve qi. Heat detoxification." Therefore, it not only has good food value, but also has very good medicinal value, which is said to be "the food valley for the world".

Efficacy: Mung beans are sweet and cool in nature and have the effect of clearing away heat and detoxification. Mung bean soup can clear heat and replenish qi, quench thirst and diuresis. It can not only replenish water, but also replenish inorganic salts in time, which is of great significance for maintaining the electrolyte balance of aqueous solution in the body.

Mung beans also have a detoxification effect. In case of organophosphorus pesticide poisoning, lead poisoning, alcohol poisoning, or taking the wrong medicine, you can drink a bowl of mung bean soup for emergency treatment before emergency treatment in the hospital. People with toxic substances should often eat mung beans for detoxification and health care. Regular consumption of mung beans can supplement nutrition and enhance physical strength

Mung bean clothes can clear away heat and detoxify, and also have the functions of reducing swelling, dispelling nebula and improving eyesight, lowering blood fat, and anti-tumor.

Mung beans have an antipruritic effect, and mung beans are specially used to treat heat itching. Because heat itching is caused by internal heat, and mung bean has antipyretic effect, it is suitable for treating heat itching.

Certain components in mung bean, such as coumarin, alkaloids, phytosterols, and saponins, can enhance the body's immune function and directly or indirectly inhibit bacteria.

Phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylglycerol, phosphatidylserine and phosphatidic acid in mung bean phospholipids have appetite-enhancing effects

Regular consumption of mung beans can improve intestinal flora, reduce the absorption of harmful substances, and prevent certain cancers. Mung bean is also a good raw material for extracting plant-based SOD, which has a good anti-aging function.

In addition, experiments have proved that the tannin in mung bean not only has antibacterial activity, but also has the effect of local hemostasis and promoting wound repair, so it has a certain therapeutic effect on various burns.

The active ingredients of mung bean have anti-allergic effects and can assist in the treatment of allergic reactions such as urticaria.

Mung bean powder also has cosmetic effects.

Health benefits of soybeans:

Soybeans are the yellow seeds of the leguminous plant soybean, known as the "king of beans". Soybeans are sweet and flat in nature and flavor, and return to the spleen, stomach, and large intestine meridians. It contains about 40% protein, which is comparable to animal protein in both quantity and quality, so soybeans have the reputation of "vegetable meat" and "green dairy cow". The essential amino acids contained in soybean protein are relatively complete, especially rich in lysine, which just supplements the deficiency of lysine in cereals, and the methionine lacking in soybeans can be supplemented by cereals. Mix with grains and beans to complement the protein. The fat content of soybeans is 18-20%, which is superior to animal fats in that it contains less cholesterol and is rich in linoleic acid and dilute linoleic acid. This type of unsaturated fatty acid makes soybeans have the effect of lowering cholesterol; lecithin is also more Many, which are of great significance to the development of the nervous system. Every 100 grams of soybeans contains about 367 mg of calcium and 571 mg of phosphorus, which is very suitable for preventing rickets in children and the elderly who are prone to bone decalcification, and is also of great benefit to neurasthenia and physical weakness. Each hectogram of soybeans contains 11 milligrams of iron, which is not only large in amount but also easily absorbed by the body, so it is extremely beneficial to growing children and iron-deficiency anemia patients. In addition, there are inorganic salts such as potassium and sodium and certain essential trace elements. Soybean fiber is rich in saponins, which can reduce cholesterol in the body. Liang Dynasty's "Bielu of Famous Doctors" said that soybeans can "expel water swelling, remove heat and numbness in the stomach, dew in injuries, blood stasis, and disperse internal cold accumulated in the five internal organs" and so on. Li Shizhen of the Ming Dynasty pointed out that soybeans "cure kidney disease, benefit water and qi, control wind and heat, activate blood, and detoxify." He also cited "Yannian Secret Records" that "taking soybeans" can make people "grow skin, improve color, fill bone marrow, Add energy, nourish deficiency and be able to eat." Huang Gongxiu's "Materia Medica Seeking Truth": "Soybean, according to the book, is sweet, but if taken too much, it will cause phlegm and cough; it will relax the middle and lower qi every day, benefit the large intestine, The theory of eliminating water, swelling and poison seems to be a contradiction. How do you know that the words in the book are sweet and sluggish, which means that the qi is not vented after being cooked; The meaning is also. Everything that is born is cathartic, and taking too much will cause catharsis. Therefore, beans must be divided into raw and cooked, and the treatment has the effect of tonic and diarrhea. Tonic, it must be fried and cooked, but it must be eaten less It is advisable, if you take it more without temperance, you will definitely have the disadvantages of phlegm, stagnation of qi, and provocative coughing."

Currently, sesame leaves are cumbersome to process because of their bitter taste. At present, a simple method is to grind dried sesame leaves and directly mix them with mung bean powder into the dough to make sesame leaf vermicelli, which is convenient to eat, but loses the original fragrance of sesame leaves. What also has is that sesame leaves are made into kimchi and placed in seasoning packets. For example, Chinese patent 01100057 discloses a method for producing instant noodles utilizing sesame leaves as seasoning packets. Powder, each small unit packaging bag is attached with small ground sesame oil and soaked dried sesame leaves. This kind of instant noodles makes up for the lack of mung bean noodles in general instant noodles, and because it contains condiments such as mustard and tributyl acrylic acid, the taste is spicy and delicious, but the taste of sesame leaves has been covered up, which cannot fully reflect the characteristics of sesame leaves.

Invention content:

The purpose of the present invention mainly is to overcome above-mentioned deficiency, and a kind of sesame leaf mung bean health-care noodle with complete sesame leaf, superfine mung bean powder, superfine soybean powder is provided as auxiliary material, comprises the following steps:

(1) processing and making of sesame leaf material bag; (2) processing of superfine mung bean powder; (3) processing of superfine soybean powder; (4) making of mung bean vermicelli; (5) making five parts of seasoning bag.

The specific technical scheme is as follows:

1. The pre-treatment of the sesame leaf material package can be to pick the fresh, disease-free sesame leaves at the lower part of the sesame 20-30 days before the sesame is harvested, pick them one by one, place them neatly, and quickly transport them to the workshop for processing. Wash, add 1%-10% of washed radish seedlings and 1%-10% of washed sweet potato leaves, use fixed bamboo clips or wooden clips to clip neatly, and use 1-3% salt to mix vacuoles for 3- 15 minutes for color protection and removal of bitterness. Blanch in boiling water for 7-10 minutes, or steam in steam at 100-150 degrees Celsius for 2-6 minutes, you can see that the sesame leaves are dark green in color and have a unique fragrance, and then put them in an oven at 50-120 degrees Celsius Medium disinfection, drying, vacuum packaging.

2. For the processing of ultra-fine mung bean powder, crush the mung beans until they pass through a sieve of more than 200 meshes, then spray and dry them at 50-120 degrees Celsius for 5-10 minutes, and then cool and pack them.

3. For the processing of ultra-fine soybean powder, crush soybeans to pass through a sieve with a mesh size of 200 or more, then spray and dry them at 50-120 degrees Celsius for 5-10 minutes, and then cool and pack them.

4. Mung bean vermicelli is prepared by preparing refined wheat flour, mung bean powder and soybean powder in a ratio of 4-8:1-5:0.5-2, sieving and mixing to make vermicelli.

5. Auxiliary material a is made by mixing and packing 5-10 parts of sesame oil, 1-5 parts of superfine mung bean powder, and 0.5-2 parts of superfine soybean powder, which can be vacuum packed.

6. Excipient b is the powder of chives, ginger, chili, shrimp, crab powder, cinnamon, pepper, pepper, aniseed, clove, white coriander, fennel, woody, angelica, amomum, nepeta, mustard powder It is mixed in proportion and then packaged with edible white vinegar and salt. The proportion can be made into different flavors such as spiced flavor, spicy flavor, seafood flavor and so on.

The positive effects of the invention are: the sesame leaf mung bean health-care noodle made by the method is not only convenient to eat, but also has fresh and delicious soup, can fully experience the fragrance of the sesame leaf, and has good health care effect at the same time. It also has the effects of nourishing the liver, nourishing the kidney, moistening the intestines, clearing away heat and detoxification, quenching thirst and diuresis, and activating blood stasis. It contains a variety of vitamins, calcium, phosphorus, iron and other inorganic salts, which are of great significance for maintaining the balance of electrolytes in the aqueous solution in the body and maintaining health. .

Detailed ways:

Example 1:

For the processing of ultrafine mung bean powder, the mung beans are crushed to pass through a 200-mesh sieve, then spray-dried at 80 degrees Celsius for 10 minutes, and then cooled and packaged.

For the processing of ultra-fine soybean powder, the soybeans are crushed to pass through a 200-mesh sieve, then spray-dried at 100 degrees Celsius for 8 minutes, and then cooled and packaged.

The mung bean vermicelli is prepared by preparing refined wheat flour, superfine mung bean powder and superfine soybean powder in a weight ratio of 5:2:0.5, and fully mixing them.

Sesame leaf packs are made from fresh, pest-free sesame leaves, which are picked one by one and placed neatly, and quickly transported to the workshop for processing. Wash, add 3% washed radish seedlings and 4% washed sweet potato leaves, use fixed bamboo clips or wooden clips to clip neatly, use 1% salt mixture for 5 minutes to protect the color, and remove the bitterness. Blanch in boiling water for 8 minutes, you can see that the sesame leaves are dark green in color and have a unique fragrance, and then put them in an oven at 60 degrees Celsius for disinfection, drying, and vacuum packaging.

The auxiliary material a is made by mixing 5 parts of sesame oil, 2 parts of superfine mung bean powder and 1 part of superfine soybean powder in vacuum packaging.

Excipient b is the powder of chives, ginger, chili, shrimp, crab powder, cinnamon, pepper, pepper, aniseed, clove, white coriander, fennel, woody, sweet angelica, amomum, nepeta, mustard powder according to five flavors Proportional mixing, plus edible white vinegar and salt packaging.

Example 2

For the processing of ultra-fine mung bean powder, mung beans are crushed to pass through a 200-mesh sieve, then spray-dried at 100 degrees Celsius for 8 minutes, and then cooled and packaged.

For the processing of ultra-fine soybean powder, crush the soybeans to pass through a 200-mesh sieve, then spray and dry them at 80 degrees Celsius for 10 minutes, and then cool and pack them.

The mung bean vermicelli is prepared by preparing refined wheat flour, superfine mung bean powder and superfine soybean powder in a weight ratio of 6:3:1, and fully mixing them.

The sesame leaf material package is to take fresh sesame leaves free from diseases and insect pests, pick them off one by one, arrange them neatly, and quickly transport them to the workshop for processing, wash them, add 2% washed radish seedlings and 3% washed Sweet potato leaves are neatly clamped with fixed bamboo clips or wooden clips, and the color is protected with 2% salt mixture for 4 minutes, and the bitterness is removed. Blanch in boiling water for 9 minutes, you can see that the sesame leaves are dark green in color and have a unique fragrance, and then put them in an oven at 60 degrees Celsius for disinfection, drying, and vacuum packaging.

The auxiliary material a is made by mixing 7 parts of sesame oil, 3 parts of superfine mung bean powder and 0.5 part of superfine soybean powder in vacuum packaging.

Excipient b is the powder of chives, ginger, chili, shrimp, crab powder, cinnamon, pepper, pepper, aniseed, clove, white coriander, fennel, woody, sweet angelica, Amomum seed, nepeta, mustard powder according to spicy taste Proportional mixing, plus edible white vinegar and salt packaging.

Example 3

For the processing of ultrafine mung bean flour, mung beans are crushed to pass through a 200-mesh sieve, then spray-dried at 120 degrees Celsius for 5 minutes, and then cooled and packaged.

For the processing of ultra-fine soybean powder, the soybeans are crushed to pass through a 200-mesh sieve, then spray-dried at 120 degrees Celsius for 6 minutes, and then cooled and packaged.

The mung bean vermicelli is prepared by preparing refined wheat flour, superfine mung bean powder and superfine soybean powder in a weight ratio of 8:2:1, and fully mixing them.

Sesame leaf packs are made from fresh, pest-free sesame leaves, which are picked one by one and placed neatly, and quickly transported to the workshop for processing. Wash, add 5% of the washed radish seedlings and 4% of the washed sweet potato leaves, use fixed bamboo clips or wooden clips to clip neatly, use 2% salt mixture for 6 minutes to protect the color, and remove the bitterness. Blanch in boiling water for 8 minutes, you can see that the sesame leaves are dark green in color and have a unique fragrance, and then put them in an oven at 100 degrees Celsius for disinfection, drying, and vacuum packaging.

The auxiliary material a is made by mixing 8 parts of sesame oil, 2 parts of superfine mung bean powder and 0.5 part of superfine soybean powder in vacuum packaging.

Excipient b is the powder of chives, ginger, chili, shrimp, crab powder, cinnamon, pepper, pepper, aniseed, clove, white coriander, fennel, woody, sweet angelica, amomum, nepeta, mustard powder according to seafood flavor Proportional mixing, plus edible white vinegar and salt packaging.

Claims (8)

1. the preparation method of a gingili leaf green gram health care noodle, it is characterized in that: be a kind of be the gingili leaf green gram health care noodle of auxiliary material with complete gingili leaf, ultra-fine mung bean flour, ultra-fine analysis for soybean powder, the processing that comprises the following steps: (1) gingili leaf material package is made, (2) processing of ultra-fine mung bean flour, (3) processing of ultra-fine analysis for soybean powder, (4) making of mung bean vermicelli, five parts of the making of (5) flavor pack.

2. preparation method of gingili leaf green gram health care noodle according to claim 1, it is characterized in that: it can be the fresh of 20-30 days harvesting sesame bottoms sesame is gathered before that the processing of gingili leaf material package is made, the gingili leaf of anosis worm, neatly put after taking piecewise, and be transported to the workshop rapidly and clean, the bright sweet potato leaves of cleaning that adds bright radish seedling of cleaning and the 1%-10% of 1%-10%, fold up neatly with fixing bamboo folder or wood clamp, salt mixing vacuole with 1-3% protected look in 3-15 minute, in the water that is about to boiling, scalded 7-10 minute, perhaps in 100-150 degree centigrade steam, steamed 2-6 minute, can see that the gingili leaf color and luster is blackish green, has the special delicate fragrance flavor, putting into 50-100 degree centigrade convection oven then sterilizes, oven dry, vacuum packaging.

3. preparation method of gingili leaf green gram health care noodle according to claim 1, it is characterized in that: the processing of mung bean superfine powder is that mung bean flour was broken to 200 purposes sieve, then 50-120 degree centigrade spray-drying 5-10 minute, cooling packing.

4. preparation method of gingili leaf green gram health care noodle according to claim 1 is characterized in that: the processing of ultra-fine analysis for soybean powder is that analysis for soybean powder was broken to sieve more than 200 orders, then at 50-120 degree centigrade of spraying oven dry 5-10 minute, cooling packing.

5. preparation method of gingili leaf green gram health care noodle according to claim 1 is characterized in that: the making of mung bean vermicelli be with refined wheat flour, ultra-fine mung bean flour and ultra-fine analysis for soybean powder in 4-8: 1-5: the 0.5-2 ratio is mixed, and the mixing that sieves is made vermicelli.

6. preparation method of gingili leaf green gram health care noodle according to claim 1, it is characterized in that: auxiliary material a is with sesame oil 5-10 part, ultra-fine mung bean flour 1-5 part, hybrid packed the making of ultra-fine analysis for soybean powder 0.5-2 part.

7. preparation method of gingili leaf green gram health care noodle according to claim 1, it is characterized in that: auxiliary material b is with chive, ginger, capsicum, peeled shrimp, crab meat, cassia bark, Chinese prickly ash, pepper, aniseed, cloves, white bandit, fennel, the banksia rose, Lemonfragrant Angelica Root, fructus amomi, schizonepeta, edible white vinegar is added in the powder mixing of mustard meal and the salt packing forms.

8. the gingili leaf green gram health care noodle prepared of the preparation method of a gingili leaf green gram health care noodle, it is characterized in that: described gingili leaf green gram health care noodle comprises mung bean vermicelli, gingili leaf material package, auxiliary material a bag and auxiliary material b bag.