CN102349616A - Piquancy slow-release noodles and processing method thereof - Google Patents
Piquancy slow-release noodles and processing method thereof Download PDFInfo
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- CN102349616A CN102349616A CN2011103323561A CN201110332356A CN102349616A CN 102349616 A CN102349616 A CN 102349616A CN 2011103323561 A CN2011103323561 A CN 2011103323561A CN 201110332356 A CN201110332356 A CN 201110332356A CN 102349616 A CN102349616 A CN 102349616A
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Abstract
The invention discloses piquancy slow-release noodles which are formed by calendering and compounding at least three layers of noodle slices, wherein the noodle slice at the middle layer contains the alcohol extract of oleoresin capsicum or chilli. The original concentration of capsaicin in the alcohol extract of oleoresin capsicum or chilli is greater than 1%. In the processing method of the piquancy slow-release noodles, the raw materials of the noodle slices at the upper and lower layers are prepared by the following steps of: fetching flour, fetching 1-2% of table salt, 0.15-0.2% of sodium carbonate, 0.1-0.15% of sodium alginate and 18-22% of water according to the mass percent of the flour, and uniformly mixing; the raw materials of the slices at the middle layer are prepared by the following steps of: fetching flour, fetching 1-2% of table salt, 0.005-0.02% of alcohol extract of oleoresin capsicum or chilli, 0.15-0.2% of sodium carbonate, 0.1-0.15% of sodium alginate and 18-22% of water according to the mass percent of the flour, and uniformly mixing; the raw materials of the slices at the upper, middle and lower layers are tabletted respectively and calendered and compounded into one piece; and the piece is subjected to curing, calendering and slicing, drying, cutting and packaging to obtain the piquancy slow-release noodles. The piquancy slow-release noodles disclosed by the invention have good flavor without obvious piquancy, people eating capsaicin are increased, and the piquancy slow-release noodles are healthcare foods containing capsaicin.
Description
Technical field
The present invention relates to a kind of vermicelli, particularly relate to a kind of pungent slowly-releasing vermicelli and processing method thereof.
Background technology
Capsicim is claimed capsaicine, capsaicin and peppery element etc. again.Generally with proloculum tissue in the pepper fruit (giving birth to the seed position) and diaphragm tissue, pericarp stage casing content is the highest.Generally accumulate along with the increase of pepper fruit maturity.Capsicim is the main chemical substance that capsicum presents pungent character as the main extract of capsicum.
Capsicim has following different physiological roles:
(1) Prevention of Cardiovascular and high blood pressure disease
There are some researches show that the probability that the edible significantly many residents of capsicum suffer from angiocardiopathy in the meals is lower.Edible capsicum can be strengthened cardiovascular function, also can bring high blood pressure down simultaneously, and this possibly make that serum cholesterol content reduces relevant in the blood with capsicim.
(2) the analgesia function of capsicim
Human body and animal use capsicim for oral administration or local all shows stimulates caused pain that tangible desensitization is arranged to heat and chemicals.The analgesic activity of capsicim be through with the one-level sensory nerve terminal film that contains the P material on some compound strong bonded, the P material is discharged increase, the synthetic interruption and depletion causes.
(3) prevention and treatment disease of digestive tract
Capsicim can stimulate oral mucosa to increase saliva, secreting amylase, and reflectivity ground increases the motion of stomach, improves the activity of digestive ferment, improves digestive function.
(4) antifatigue effect of capsicim
The capsicim that contains in the capsicum has the effect that improves sports achievement, has antifatigue and anti-function of coercing.Animal experiment shows, under stress conditions, adds in the diet and goes if give certain capsicum before the test, can improve the reaction to stimulating.
(5) capsicim antiobesity action
Capsicim can promote lipid-metabolism, and dissolves fat, suppresses fat and accumulates in vivo.After capsicim got into human body, through the secretion of transmitter acetylcholine and norepinephrine, and adrenaline can play effectively antiobesity action through sweating, burning fat.
(6) insecticidal action
Capsicim is obvious to the action of contace poison of insect, the phenomenon of insect and i.e. performance paralysis after capsicim contacts (inertia, do not get food), the final death of paralysis; It also has stomach poison function to insect, after insect is got food, then suppresses to separate toxenzyme system, and respiratory metabolism is digested and assimilated, disturbed in influence, causes insect to cause the physiology pathology because of normal physiological activity is obstructed, and making grows is suppressed.
(7) antitumaous effect
Capsicim also can suppress malignant tumour to be taken place, and injecting 0.01% capsicim just has positive effect.The carcinogenic substance BaP there is antagonism, is apparent that inhibition lung cancer most.Capsicim is through regulating the interaction of carcinogenic substance metabolism and they and target cell DNA, thereby produces the protective effect of resisting chemical carcinogens and mutagenic agent.
The capsicim product has been widely used in a plurality of fields such as medicine, diet conservancy, biological pesticide, chemical industry and military affairs at present.At field of medicaments; Capsicim product analgesic activity is lasting, no habituation property, and not only alternative morphine and Sauteralgyl are avoided habituation property; And analgesic activity also is superior to the two, is widely used in treatment of arthritis, myalgia, backache, motion is sprained and illnesss such as herpes zoster sequelae neuralgia.American Pharmacopeia 24 editions records capsicim, and the chief editor's of American Medical Association (AMA) " drug evaluation " is especially with the choice drug of this product as treatment bleb sequelae neuralgia, diabetic neuralgia.At present, external capsicim is mainly used in external-use analgesic, giving up drug habits and easing pain agent, antipruritic, stomach strengthening and digestion promoting agent, prevention of cardiac medicine, anti-curing cancers medication and slimming drugs etc.In the food additives field, capsicum oleoresin is widely used in food industry as additive.Can be used as chafing dish bottom flavorings, cold dish, leisure food, fast food etc. as compound seasoner, play the good effect of perfect colourm smell and taste, use quite general.
The main pungency component capsicim of capsicum in fat-reducing, regulate blood fat, antifatigue, there is positive effect aspect such as anticancer.But the acid that capsicim is strong has limited its application.Such as, all having added capsicim in a lot of at present processed foods, thereby had pungent, many people are owing to be afraid of peppery can not eating.
Summary of the invention
Technical problem to be solved by this invention is to the prior art deficiency, a kind of capsicim class material that is added with is provided, but edible process can not felt the pungent slowly-releasing vermicelli and the processing method thereof of obvious pungent.
For solving the problems of the technologies described above, the technical scheme that the present invention adopted is: a kind of pungent slowly-releasing vermicelli, it is composited by the calendering of at least three aspect sheets, and contains capsicum oleoresin or capsicum ethanol extract in the dough sheet of intermediate layer.
The capsicim original concentration of the capsicum oleoresin of above-mentioned vermicelli or the ethanol extract of capsicum is greater than 1%.
According to the acceptable concentration of human body, contain the capsicum oleoresin or the capsicum ethanol extract of promising intermediate surface tablet quality 0.005%～0.02% in the intermediate layer dough sheet of above-mentioned vermicelli to capsicim.
The present invention also provides a kind of processing method of pungent slowly-releasing vermicelli, and these pungent slowly-releasing vermicelli are composited by at least three aspect sheets calenderings, and it adds and comprises the following steps: man-hour
A and face: get flour, get salt 1%～2% by the mass percent of this flour again, sodium carbonate 0.15%～0.2%, sodium alginate 0.1%～0.15%, water 18%～22% evenly stir and form upper and lower aspect tablet raw material; Get flour; Get salt 1%～2% by the mass percent of this flour again, the ethanol extract 0.005%～0.02% of capsicum oleoresin or capsicum, sodium carbonate 0.15%～0.2%; Sodium alginate 0.1%～0.15%, water 18%～22% evenly stirs and formation intermediate surface tablet raw material;
B, compressing tablet: the above-mentioned upper, middle and lower aspect tablet raw material difference compressing tablet of obtaining to thickness 5-10mm, is formed upper, middle and lower aspect sheet;
C, calendering are compound: the upper, middle and lower aspect sheets calendering that obtains is combined into the compound dough sheet of a slice, the thickness 5-10mm of this compound dough sheet;
D, above-mentioned compound dough sheet get product through slaking, calendering slitting, oven dry, cut-out, packing.
In the above-mentioned processing method, the capsicim original concentration of the ethanol extract of this capsicum oleoresin or capsicum is greater than 1%.
In the above-mentioned processing method, slaking be with the compound dough sheet of obtaining when 30 ℃～40 ℃ of the room temperatures, place 10-30min.
In the above-mentioned processing method, the calendering slitting is through 3-7 calendering, compound dough sheet is pressed into thickness 0.06-1.4mm dough sheet, and is cut into width 0.8-10.0mm, and length is the 1.2-2.0m noodles.
In the above-mentioned processing method, oven dry is that the noodles of obtaining through the calendering slitting are passed through heated-air drying, makes its moisture not be higher than 13.5%.
In the above-mentioned processing method, cut-out is the noodles that the noodles of oven dry cut into 180-240mm.
In the above-mentioned processing method, packing is with paper or plastic packaging bag, adopts craft or mechanical packaging mode, is packaged into the 0.3-2.0Kg specification.
Compared with prior art, the beneficial effect that the present invention had is:
1, pungent slowly-releasing vermicelli provided by the invention and processing method thereof; Change the two-layer compound calendering of original vermicelli into the compound calendering production of three aspect sheets noodles, upper and lower aspect tablet raw material is pressed usual manner and face, and calendering in flakes; The intermediate layer dough sheet adds a certain amount of capsicim class material (ethanol extract of capsicum oleoresin or capsicum) compressing tablet again with face the time; The compound more required thickness of normal wetted surface that is calendered to after the moulding of upper, middle and lower-ranking dough sheet, then by the slaking of conventional vermicelli processing method, calendering; Slitting, drying, cut-out, packing.Through upper and lower two-layer dough sheet the capsicim of intermediate layer dough sheet is played good embedding effect; Boiling the face process is difficult for discharging; Edible process also can prevent obvious pungent, has reduced the peppery degree of sense organ of product, has increased the edible crowd who contains capsicum product; Enrich the kind of vermicelli, promoted the deep processing of grain industry.
2, capsicim has a lot of health-care effects, and the capsicim embedding is got up, and is allowed to condition at slowly-releasing in the digestion process, has given full play to the health care of capsicim.
3, the interpolation of capsicim class material has good mildew-resistant, vermins-proof effect to the finished product vermicelli.
Description of drawings
Fig. 1 is the flow sheet of a kind of pungent slowly-releasing of the present invention vermicelli.
The specific embodiment
Embodiment 1: get 100kg flour, salt 1kg, sodium carbonate 0.15kg, sodium alginate 0.1kg, water 18kg evenly stir and form upper and lower two-layer dough sheet raw material; Get 100kg flour, capsicum oleoresin 0.005 kg, salt 1kg, sodium carbonate 0.15kg, sodium alginate 0.1kg, water 18kg evenly stir and form the intermediate surface tablet raw material;
Upper, middle and lower aspect tablet raw material difference compressing tablet to thickness 5mm, is formed upper, middle and lower aspect sheet; Aspect sheet calendering in upper, middle and lower is combined into the compound dough sheet of a slice, makes the thickness 5mm of this compound dough sheet; Compound dough sheet when 30 ℃ of the room temperatures, is placed 10min; Through 3 calenderings, compound dough sheet is pressed into thickness is about the 0.06mm dough sheet, and be cut into width 0.8mm, length is the 1.2m noodles; Through heated-air drying, make its moisture not be higher than 13.5% noodles; To cut into the noodles of 180mm through the noodles of heated-air drying; Use paper wrapping bag, Manual Packaging becomes the 0.3Kg specification, gets product.
Embodiment 2: get 100kg flour, salt 1.5kg, sodium carbonate 0.175kg, sodium alginate 0.125kg, water 20kg evenly stir and form upper and lower two-layer dough sheet raw material; Get 100kg flour, capsicum oleoresin 0.013 kg, salt 1.5kg, sodium carbonate 0.175kg, sodium alginate 0.125kg, water 20kg evenly stir and form the intermediate surface tablet raw material;
Upper, middle and lower aspect tablet raw material difference compressing tablet to thickness 7mm, is formed upper, middle and lower aspect sheet; Aspect sheet calendering in upper, middle and lower is combined into the compound dough sheet of a slice, makes the thickness 7mm of this compound dough sheet; Compound dough sheet when 35 ℃ of the room temperatures, is placed 20min; Through 5 calenderings, compound dough sheet is pressed into thickness is about the 1mm dough sheet, and be cut into width 5mm, length is the 1.6m noodles; Through heated-air drying, make its moisture not be higher than 13.5% noodles; To cut into the noodles of 210mm through the noodles of heated-air drying; Use paper wrapping bag, Manual Packaging becomes the 1.1Kg specification, gets product.
Embodiment 3: get 100kg flour, salt 2kg, sodium carbonate 0.2kg, sodium alginate 0.15kg, water 22kg evenly stir and form upper and lower two-layer dough sheet raw material; Get 100kg flour, ethanol extract 0.02 kg of capsicum, salt 2kg, sodium carbonate 0.2kg, sodium alginate 0.15kg, water 22kg evenly stir and form the intermediate surface tablet raw material; Upper, middle and lower aspect tablet raw material difference compressing tablet to thickness 10mm, is formed upper, middle and lower aspect sheet; Aspect sheet calendering in upper, middle and lower is combined into the compound dough sheet of a slice, makes the thickness 10mm of this compound dough sheet; Compound dough sheet when 40 ℃ of the room temperatures, is placed 30min; Through 7 calenderings, compound dough sheet is pressed into thickness is about the 1.4mm dough sheet, and be cut into width 10mm, length is the 2m noodles; Through heated-air drying, make its moisture not be higher than 13.5% noodles; To cut into the noodles of 240mm through the noodles of heated-air drying; Use plastic packaging bag, mechanical packaging becomes the 2Kg specification, gets product.
Claims (10)
1. pungent slowly-releasing vermicelli is characterized in that being composited by the calendering of at least three aspect sheets, and contain capsicum oleoresin or capsicum ethanol extract in the dough sheet of intermediate layer.
2. a kind of pungent slowly-releasing vermicelli according to claim 1 is characterized in that the capsicim original concentration of the ethanol extract of this capsicum oleoresin or capsicum is greater than 1%.
3. a kind of pungent slowly-releasing vermicelli according to claim 2 is characterized in that, contain the capsicum oleoresin or the capsicum ethanol extract of promising intermediate surface tablet quality 0.005%～0.02% in this intermediate layer dough sheet.
4. the processing method of pungent slowly-releasing vermicelli is characterized in that these pungent slowly-releasing vermicelli are composited by the calendering of at least three aspect sheets, and it adds and comprises the following steps: man-hour
A and face: get flour, get salt 1%～2% by the mass percent of this flour again, sodium carbonate 0.15%～0.2%, sodium alginate 0.1%～0.15%, water 18%～22% evenly stir and form upper and lower aspect tablet raw material; Get flour; Get salt 1%～2% by the mass percent of this flour again, the ethanol extract 0.005%～0.02% of capsicum oleoresin or capsicum, sodium carbonate 0.15%～0.2%; Sodium alginate 0.1%～0.15%, water 18%～22% evenly stirs and formation intermediate surface tablet raw material;
B, compressing tablet: the above-mentioned upper, middle and lower aspect tablet raw material difference compressing tablet of obtaining to thickness 5-10mm, is formed upper, middle and lower aspect sheet;
C, calendering are compound: the upper, middle and lower aspect sheets calendering that obtains is combined into the compound dough sheet of a slice, the thickness 5-10mm of this compound dough sheet;
D, above-mentioned compound dough sheet get product through slaking, calendering slitting, oven dry, cut-out, packing.
5. the processing method of a kind of pungent slowly-releasing vermicelli according to claim 4 is characterized in that, the capsicim original concentration of the ethanol extract of this capsicum oleoresin or capsicum is greater than 1%.
6. the processing method of a kind of pungent slowly-releasing vermicelli according to claim 4 is characterized in that, this slaking be with the compound dough sheet of obtaining when 30 ℃～40 ℃ of the room temperatures, place 10-30min.
7. the processing method of a kind of pungent slowly-releasing vermicelli according to claim 4; It is characterized in that this calendering slitting is through 3-7 calendering, and compound dough sheet is pressed into thickness 0.06-1.4mm dough sheet; And being cut into width 0.8-10.0mm, length is the 1.2-2.0m noodles.
8. the processing method of a kind of pungent slowly-releasing vermicelli according to claim 4 is characterized in that, this oven dry is that the noodles of obtaining through the calendering slitting are passed through heated-air drying, makes its moisture not be higher than 13.5%.
9. the processing method of a kind of pungent slowly-releasing vermicelli according to claim 4 is characterized in that, this cut-out is the noodles that the noodles of oven dry cut into 180-240mm.
10. the processing method of a kind of pungent slowly-releasing vermicelli according to claim 4 is characterized in that, this packing is with paper or plastic packaging bag, adopts craft or mechanical packaging mode, is packaged into the 0.3-2.0Kg specification.
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| CN2011103323561A CN102349616B (en) | 2011-10-28 | 2011-10-28 | Piquancy slow-release noodles and processing method thereof |
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| CN2011103323561A CN102349616B (en) | 2011-10-28 | 2011-10-28 | Piquancy slow-release noodles and processing method thereof |
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| CN102349616B CN102349616B (en) | 2012-08-15 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104705577A (en) * | 2013-12-16 | 2015-06-17 | 杜喜梅 | Lily noodle |
| CN107006831A (en) * | 2017-04-07 | 2017-08-04 | 济南舜景医药科技有限公司 | A kind of fillings special slow release salt and preparation method thereof |
| CN107019194A (en) * | 2017-04-07 | 2017-08-08 | 济南舜景医药科技有限公司 | A kind of boiled dumpling steamed stuffed bun special slow release salt and preparation method thereof |
| CN107772254A (en) * | 2017-10-21 | 2018-03-09 | 河南省南街村（集团）有限公司 | A kind of instant hand-pulled noodles formula and calendering process |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1183918A (en) * | 1997-11-21 | 1998-06-10 | 孙景文 | Crisp noodles and the preparation method thereof |
| CN1559272A (en) * | 2004-03-09 | 2005-01-05 | 顷天公 | Instant noodle made of flour from various kinds of grain, and its prodn. process |
| CN101396087A (en) * | 2008-11-18 | 2009-04-01 | 陈子林 | Noodle with flavoring filler and preparation method thereof |
-
2011
- 2011-10-28 CN CN2011103323561A patent/CN102349616B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1183918A (en) * | 1997-11-21 | 1998-06-10 | 孙景文 | Crisp noodles and the preparation method thereof |
| CN1559272A (en) * | 2004-03-09 | 2005-01-05 | 顷天公 | Instant noodle made of flour from various kinds of grain, and its prodn. process |
| CN101396087A (en) * | 2008-11-18 | 2009-04-01 | 陈子林 | Noodle with flavoring filler and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104705577A (en) * | 2013-12-16 | 2015-06-17 | 杜喜梅 | Lily noodle |
| CN107006831A (en) * | 2017-04-07 | 2017-08-04 | 济南舜景医药科技有限公司 | A kind of fillings special slow release salt and preparation method thereof |
| CN107019194A (en) * | 2017-04-07 | 2017-08-08 | 济南舜景医药科技有限公司 | A kind of boiled dumpling steamed stuffed bun special slow release salt and preparation method thereof |
| CN107772254A (en) * | 2017-10-21 | 2018-03-09 | 河南省南街村（集团）有限公司 | A kind of instant hand-pulled noodles formula and calendering process |
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| CN102349616B (en) | 2012-08-15 |
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