CN102178166A - Ginkgos fine dried noodles and preparation method thereof - Google Patents
Ginkgos fine dried noodles and preparation method thereof Download PDFInfo
- Publication number
- CN102178166A CN102178166A CN2011100750023A CN201110075002A CN102178166A CN 102178166 A CN102178166 A CN 102178166A CN 2011100750023 A CN2011100750023 A CN 2011100750023A CN 201110075002 A CN201110075002 A CN 201110075002A CN 102178166 A CN102178166 A CN 102178166A
- Authority
- CN
- China
- Prior art keywords
- powder
- ginkgo
- ginkgos
- vermicelli
- onion
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses ginkgos fine dried noodles and a preparation method thereof, belonging to the technical field of food processing. The ginkgos fine dried noodles contain 80-85 percent by weight of flour, 5-13 percent by weight of ginkgos powder, 3-5 percent by weight of onion powder, yam, ginger, liquorice root, hot pepper, xanthoxylum seeds, star aniseed, Chinese date, compound alkali and common salt. The preparation method of the ginkgos fine dried noodles comprises the steps of: mixing the flour, the ginkgos powder and the onion powder and kneading dough, curing, flaking, slicing, drying, slitting and packaging. The ginkgos fine dried noodles disclosed by the invention have abundant and balanced nutrition and unique flavor, are convenient to eat, not only accord with the development directions of the functionalization, the health orientation and the convenience of foods in China, but also open up a new path for utilizing ginkgos and onion.
Description
Technical field
The present invention relates to a kind of ginkgo vermicelli product and preparation method, belong to food processing technology field.
Background technology
Vermicelli are the traditional Flour product that successfully realized suitability for industrialized production, also are traditional staple food food of China resident, occupy an important position in China's food consumption, also are simultaneously one of basic foodstuffs of state key concern.In recent years, along with developing rapidly and quickening of urbanization process of China's economic society, the vermicelli consumer group enlarges rapidly, these conventional industries of vermicelli have obtained tremendous development, manufacturing enterprise is more and more, and output and scope of the enterprise are increasing, and there are problems such as trophic function deficiency in traditional Flour product, therefore, develop high-grade health-care nutritive vermicelli and become domestic and international research emphasis.Ginkgo is commonly called as gingko, is China's special product, and it is wide to distribute, and area is big, and annual production accounts for 3/4ths of the world, and is nutritious, just be described as since ancient times health prolong life on product, be used for qi-restoratives clinically and hold up and decline, relieving cough and asthma.Particularly in recent years, when scholars find flavone compound in the ginkgo SOD is active not enough in vivo, remove excess ion in the body, prevent and slow down senile aging, ginkgolide then is the antagonist of special platelet activating factor, can prevent the generation of multiple disease.Onion is one of vegetables that China's cultivated area is big, the cultivation scope is wide, output is the highest, belongs to the agricultural resource and the flavoring of China's characteristic, also is the traditional medicine food dual purpose plant of Asian countries simultaneously; It is nutritious, contains multiple physiologically active ingredient, have anti-inflammation, antiallergy, anti-oxidant, remove free radical, antithrombotic form, anticancer and suppress function such as diabetes.Utilize ginkgo and onion nutritional labeling to replenish mutually, make the ginkgo vermicelli of nutritious equilibrium, unique flavor, instant, not only meet functionalization, the health careization of China's food, the developing direction of convenient purification, also the utilization for ginkgo and onion opens up a new way.
Summary of the invention
Technical problem at above-mentioned existence, the objective of the invention is: proposed a kind of ginkgo vermicelli and preparation method thereof, produce the ginkgo vermicelli of nutritious equilibrium, unique flavor, instant, not only meet functionalization, the health careization of China's food, the developing direction of convenient purification, also the utilization for ginkgo and onion opens up a new way.
Technical solution of the present invention is achieved in that a kind of ginkgo vermicelli, comprises flour, ginkgo powder, onion powder, Chinese yam, ginger, Radix Glycyrrhizae, capsicum, Chinese prickly ash, Chinese anise, date, compound alkali, salt; Wherein, shared percentage by weight: flour is that 80-85, ginkgo powder are that 5-13, onion powder are 3-5.
Preferably, described ginkgo powder granularity is that 200-300 order, onion powder granularity are the 200-300 order.
Preferably, shared percentage by weight: Chinese yam is that 2-5, ginger are that 2-5, Radix Glycyrrhizae are that 0.5-1, capsicum are that 0.5-1, Chinese prickly ash are that 0.1-0.2, Chinese anise are that 0.1-0.2, date are that 1-2, compound alkali are that 0.1-0.15, salt are 2-3.
Preferably, described compound alkali is sodium carbonate and potash.
Preferably, the preparation method of described ginkgo vermicelli comprises following steps: evenly mix flour, ginkgo powder and onion powder (1), obtains mixed-powder; (2) Chinese yam, ginger, Radix Glycyrrhizae, capsicum, Chinese prickly ash, Chinese anise, date placed the pot boiling 1-2 hour, and decoction liquor is filtered, and obtained filtered fluid; (3) compound alkali and salt are poured in step (2) filtered fluid stirred, obtain mixed liquor; (4) mixed liquor is poured in step (1) mixed-powder, stir the back and face, again through overcuring, roll sheet, section, drying, slitting, packing, make the vermicelli product.
Because the utilization of technique scheme, the present invention compared with prior art has following advantage:
Flavone compound in the raw material ginkgo powder of ginkgo vermicelli of the present invention is when SOD is active not enough in vivo, remove excess ion in the body, prevention and slow down senile aging, ginkgolide then are the antagonists of special platelet activating factor, can prevent the generation of multiple disease; Raw material onion powder of the present invention is rich in bioactive ingredients such as organic sulfur compound, flavone compound, its dietotherapy have anti-inflammation, antiallergy, anti-oxidant, remove free radical, antithrombotic form, anticancer and suppress function such as diabetes; And raw material easily purchases, and processing is simple, and instant is applicable to various crowds; The nutritious equilibrium of product, unique flavor, widely applicable; Product had both kept the nutritional labeling of ginkgo and onion, can excite appetite of people again, and product contains bioactive ingredients such as organic sulfur compound, flavone compound, polysaccharide simultaneously.
The specific embodiment
Embodiment 1:
A kind of ginkgo vermicelli comprise with parts by weight being that 80 flour, parts by weight are that 13 ginkgo powder, parts by weight are 3 onion powder, and parts by weight are 0.1 compound alkali, and parts by weight are 2 salt; Described compound alkali is sodium carbonate and potash; Described ginkgo powder granularity is that 200 orders, onion powder granularity are 300 orders.
Its preparation method is as follows: evenly mix flour, ginkgo powder and onion powder (1), obtains mixed-powder; (2) Chinese yam, ginger, Radix Glycyrrhizae, capsicum, Chinese prickly ash, Chinese anise, date placed the pot boiling 1 hour, and decoction liquor is filtered, and obtained filtered fluid; (3) compound alkali and salt are poured in step (2) filtered fluid stirred, obtain mixed liquor; (4) mixed liquor is poured in step (1) mixed-powder, stir the back and face, again through overcuring, roll sheet, section, drying, slitting, packing, make the vermicelli product.
Embodiment 2:
A kind of ginkgo vermicelli comprise with parts by weight being that 83 flour, parts by weight are that 8 ginkgo powder, parts by weight are 4 onion powder, and parts by weight are 0.15 compound alkali, and parts by weight are 2.5 salt; Described compound alkali is sodium carbonate and potash.Described ginkgo powder granularity is that 250 orders, onion powder granularity are 250 orders.
Its preparation method is as follows: evenly mix flour, ginkgo powder and onion powder (1), obtains mixed-powder; (2) Chinese yam, ginger, Radix Glycyrrhizae, capsicum, Chinese prickly ash, Chinese anise, date placed the pot boiling 1.5 hours, and decoction liquor is filtered, and obtained filtered fluid; (3) compound alkali and salt are poured in step (2) filtered fluid stirred, obtain mixed liquor; (4) mixed liquor is poured in step (1) mixed-powder, stir the back and face, again through overcuring, roll sheet, section, drying, slitting, packing, make the vermicelli product.
Embodiment 3:
A kind of ginkgo vermicelli comprise with parts by weight being that 85 flour, parts by weight are that 5 ginkgo powder, parts by weight are 5 onion powder, and parts by weight are 0.12 compound alkali, and parts by weight are 3 salt; Described compound alkali is sodium carbonate and potash.Described ginkgo powder granularity is that 300 orders, onion powder granularity are 300 orders.
Its preparation method is as follows: evenly mix flour, ginkgo powder and onion powder (1), obtains mixed-powder; (2) Chinese yam, ginger, Radix Glycyrrhizae, capsicum, Chinese prickly ash, Chinese anise, date placed the pot boiling 2 hours, and decoction liquor is filtered, and obtained filtered fluid; (3) compound alkali and salt are poured in step (2) filtered fluid stirred, obtain mixed liquor; (4) mixed liquor is poured in step (1) mixed-powder, stir the back and face, again through overcuring, roll sheet, section, drying, slitting, packing, make the vermicelli product.
Because the utilization of technique scheme, the present invention compared with prior art has following advantage:
Flavone compound in the raw material ginkgo powder of ginkgo vermicelli of the present invention is when SOD is active not enough in vivo, remove excess ion in the body, prevention and slow down senile aging, ginkgolide then are the antagonists of special platelet activating factor, can prevent the generation of multiple disease; Raw material onion powder of the present invention is rich in bioactive ingredients such as organic sulfur compound, flavone compound, its dietotherapy have anti-inflammation, antiallergy, anti-oxidant, remove free radical, antithrombotic form, anticancer and suppress function such as diabetes; And raw material easily purchases, and processing is simple, and instant is applicable to various crowds; The nutritious equilibrium of product, unique flavor, widely applicable; Product had both kept the nutritional labeling of ginkgo and onion, can excite appetite of people again, and product contains bioactive ingredients such as organic sulfur compound, flavone compound, polysaccharide simultaneously.
The foregoing description only is explanation technical conceive of the present invention and characteristics; its purpose is to allow the personage that is familiar with this technology can understand content of the present invention and is implemented; can not limit protection scope of the present invention with this; all equivalences that spirit essence is done according to the present invention change or modify, and all should be encompassed in protection scope of the present invention.
Claims (5)
1. ginkgo vermicelli is characterized in that: comprise flour, ginkgo powder, onion powder, Chinese yam, ginger, Radix Glycyrrhizae, capsicum, Chinese prickly ash, Chinese anise, date, compound alkali, salt; Wherein, shared percentage by weight: flour is that 80-85, ginkgo powder are that 5-13, onion powder are 3-5.
2. ginkgo vermicelli according to claim 1 is characterized in that: described ginkgo powder granularity is that 200-300 order, onion powder granularity are the 200-300 order.
3. ginkgo vermicelli according to claim 1 is characterized in that: shared percentage by weight: Chinese yam is that 2-5, ginger are that 2-5, Radix Glycyrrhizae are that 0.5-1, capsicum are that 0.5-1, Chinese prickly ash are that 0.1-0.2, Chinese anise are that 0.1-0.2, date are that 1-2, compound alkali are that 0.1-0.15, salt are 2-3.
4. according to claim 1 or 2 or 3 described ginkgo vermicelli, it is characterized in that: described compound alkali is sodium carbonate and potash.
5. according to claim 1 or 2 or the preparation method of 3 or 4 described ginkgo vermicelli, comprise following steps: evenly mix flour, ginkgo powder and onion powder (1), obtains mixed-powder; (2) Chinese yam, ginger, Radix Glycyrrhizae, capsicum, Chinese prickly ash, Chinese anise, date placed the pot boiling 1-2 hour, and decoction liquor is filtered, and obtained filtered fluid; (3) compound alkali and salt are poured in step (2) filtered fluid stirred, obtain mixed liquor; (4) mixed liquor is poured in step (1) mixed-powder, stir the back and face, again through overcuring, roll sheet, section, drying, slitting, packing, make the vermicelli product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100750023A CN102178166A (en) | 2011-03-28 | 2011-03-28 | Ginkgos fine dried noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100750023A CN102178166A (en) | 2011-03-28 | 2011-03-28 | Ginkgos fine dried noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102178166A true CN102178166A (en) | 2011-09-14 |
Family
ID=44564582
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011100750023A Pending CN102178166A (en) | 2011-03-28 | 2011-03-28 | Ginkgos fine dried noodles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102178166A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125548A (en) * | 2013-02-22 | 2013-06-05 | 苏州天南星生物科技有限公司 | Wheat flour with traditional Chinese medicine |
| CN103892183A (en) * | 2014-04-09 | 2014-07-02 | 冷鹏 | Gingkgo flour and preparation method thereof |
| CN104256356A (en) * | 2014-09-09 | 2015-01-07 | 李建顺 | Noodles with garlic and onion and preparation method of noodles |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1092600A (en) * | 1993-03-20 | 1994-09-28 | 陈久顺 | A kind of medical wheaten food and preparation thereof, purposes |
| CN1330883A (en) * | 2000-06-30 | 2002-01-16 | 陈江辉 | Dried tonic noodles and its production method |
| CN1371623A (en) * | 2001-02-24 | 2002-10-02 | 王智龙 | Gingko leaf health care fine dried noodles |
| CN101283750A (en) * | 2008-05-29 | 2008-10-15 | 李飞虎 | Chinese chestnut handcraft dried noodle and preparation method thereof |
| CN101461483A (en) * | 2007-12-18 | 2009-06-24 | 刘泳宏 | Natural five-color body building noodle and production method |
| CN101933627A (en) * | 2009-06-29 | 2011-01-05 | 董丙华 | Health-care noodle with functions of lowering pressure, blood lipid and sugar and softening blood vessel |
-
2011
- 2011-03-28 CN CN2011100750023A patent/CN102178166A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1092600A (en) * | 1993-03-20 | 1994-09-28 | 陈久顺 | A kind of medical wheaten food and preparation thereof, purposes |
| CN1330883A (en) * | 2000-06-30 | 2002-01-16 | 陈江辉 | Dried tonic noodles and its production method |
| CN1371623A (en) * | 2001-02-24 | 2002-10-02 | 王智龙 | Gingko leaf health care fine dried noodles |
| CN101461483A (en) * | 2007-12-18 | 2009-06-24 | 刘泳宏 | Natural five-color body building noodle and production method |
| CN101283750A (en) * | 2008-05-29 | 2008-10-15 | 李飞虎 | Chinese chestnut handcraft dried noodle and preparation method thereof |
| CN101933627A (en) * | 2009-06-29 | 2011-01-05 | 董丙华 | Health-care noodle with functions of lowering pressure, blood lipid and sugar and softening blood vessel |
Non-Patent Citations (1)
| Title |
|---|
| 《中国食物与营养》 20071231 徐桂花等 银杏叶新型保健挂面的研制 45-46 1-5 , 第3期 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125548A (en) * | 2013-02-22 | 2013-06-05 | 苏州天南星生物科技有限公司 | Wheat flour with traditional Chinese medicine |
| CN103892183A (en) * | 2014-04-09 | 2014-07-02 | 冷鹏 | Gingkgo flour and preparation method thereof |
| CN104256356A (en) * | 2014-09-09 | 2015-01-07 | 李建顺 | Noodles with garlic and onion and preparation method of noodles |
| CN104256356B (en) * | 2014-09-09 | 2016-09-07 | 李建顺 | A kind of garlic, the preparation method in onion face |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101658262A (en) | Rhizoma polygonati dried noodle | |
| CN102771707A (en) | Vegetable fine dried noodles and preparation method thereof | |
| CN101683169A (en) | Delicious peanuts and making process thereof | |
| CN104605270A (en) | Wheat germ soluble granules, and preparation method thereof | |
| CN104187355A (en) | Five-cereal crisp chip and production technology thereof | |
| CN102669578B (en) | Corn and dragon fruit puffed food and preparation method thereof | |
| CN102440352A (en) | Preparation method for maccha grains noodles | |
| CN101569323A (en) | Butter puff cookies | |
| CN103637269A (en) | Production method for heat clearing tea aroma melon seeds | |
| CN102178166A (en) | Ginkgos fine dried noodles and preparation method thereof | |
| CN103766439A (en) | Cumquat tremella bread | |
| CN101785551B (en) | Novel clam sauce and preparation method thereof | |
| CN105533752A (en) | Nutritive moringa oleifera vermicelli and preparation method thereof | |
| CN105410607A (en) | Nutritive rice flour made of multiple beans and processing method thereof | |
| CN104068330A (en) | Oyster-kelp noodles and preparation method thereof | |
| CN102613465A (en) | Nutrient powder containing potato, sweet potato, pumpkin, lotus root and water chestnut | |
| CN104839298A (en) | Nutritional health-caring biscuit | |
| CN103098955A (en) | Yolk salty fried peanut crunchy candy and preparation method thereof | |
| CN1843176A (en) | Nutritious noodle | |
| CN103202430A (en) | Niugu fungus dried noodles and making method thereof | |
| CN103989147B (en) | A kind of clam garlic powder and chilli paste and preparation method thereof | |
| CN102715497A (en) | Fragrant and emerald green spicy seasoning sauce and making method thereof | |
| CN102742839A (en) | Mulberry leaf health-care vermicelli and preparation method thereof | |
| CN104186826A (en) | Caramel tea granule and preparation method thereof | |
| CN105639256A (en) | Chicken bone essence and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110914 |