CN102696964B

CN102696964B - Rhus semialata dried noodle

Info

Publication number: CN102696964B
Application number: CN201210207593XA
Authority: CN
Inventors: 刘海燕; 张慧
Original assignee: Individual
Current assignee: Shandong Yujie Flour Co ltd
Priority date: 2012-06-23
Filing date: 2012-06-23
Publication date: 2013-08-21
Anticipated expiration: 2032-06-23
Also published as: CN102696964A

Abstract

The invention discloses a rhus semialata dried noodle. A healthy nutritional dried noodle is prepared through a specific process consisting of the steps of: juicing; proportioning; kneading dough; cooking; tabletting; slitting; drying; cutting; packaging; checking; and the like. The finished product has uniform and consistent green color, gloss surface and slightly faint scent of the steam and the leaves of the rhus semialata, is rich in protein, vitamins and mineral substances, has the effects of promoting secretion and moistening lung, lowering fire and reducing phlegm, has fine, smooth and soft mouthfeel, and is a new product for the dried noodle family.

Description

A kind of Chinese sumac vermicelli

Technical field

The present invention relates to a kind of Chinese sumac vermicelli, specifically adopt the bright leaf of Chinese sumac, join and produce a kind of health nutrition fine dried noodles in the wheat flour.

Background technology

Chinese sumac is Anacardiaceae Rhus defoliation small arbor.Li Shizhen (1518-1593 A.D.) is penetrating to the argumentation of its health care function, claims: " salt skin gas is cold, and flavor acid is and salty, and the yin aspect of yin also.Salty energy is soft and moisten, so the removing fire in the lung and resolving phlegm sterilization; Acid can be received and puckery, so promoting production of body fluid and nourishing the lung only dysentery.Kidney master five liquid: going into lung is phlegm, goes into spleen generating saliva, goes into the secretion derived from the heart being sweat, goes into liver generating tear, goes into to be saliva certainly, and all water is also for it.Salt skin, five times of kidneys that get ahead, liver, the merit of the water that can be saved.So the disease of sputum, night sweat, rheumatism, following tear, tears saliva all should be used it." the modern study confirmation, the Chinese sumac leaf contains quercitrin, gallicin, gallic acid etc., and gallicin wherein has the antibiotic effect of Denging; Be rich in mineral nutrient elements such as protein, Cobastab, C and calcium, iron, zinc.

At present, people mainly rest on medicinal aspect to the application of Chinese sumac, it is carried out food development still locates initial period, with its bright leaf, behind juice processed, add to be made in the wheat flour vermicelli yet there are no the report and launch.

Summary of the invention

The objective of the invention is to take full advantage of the bright leaf of Chinese sumac of tool health-care effect, behind juice processed, join in the wheat flour, by given technology, produce a kind of strong type nutrition fine dried noodles.

The present invention is achieved in that a kind of Chinese sumac vermicelli, it is characterized in that adopting following steps to make:

The preparation of A, Chinese sumac juice: get fresh Chinese sumac tender leaf, clean with water rinse, chopping, add Chinese sumac tender leaf weight 2-3 water, 0.01-0.02 vitamin(e) C sodium doubly doubly, go into corase grind in the emery wheel mill, put fine grinding in the colloid mill again, the back is filtered with filtering equipment and is made Chinese sumac juice;

B, batching: get wheat flour 100 weight portions, Chinese sumac juice 25-35 weight portion, salt 1-1.8 weight portion, drop in the dough mixing machine;

C and face: start dough mixing machine, the control rotating speed makes material become the powder granule that looses 90-100 rev/min and 10-15 minute face time, and color and luster is even, no fecula, is made into material base;

D, slaking: material base is put in the aging machine, and the control rotating speed curing time 15-20 minute, makes the dough after the slaking at 5-15 rev/min;

E, compressing tablet, slitting: the dough after the slaking is rolled into wearing of 1-1.2 cm thick through roll squeezer, is cut into the suitable wet Chinese sumac vermicelli of thickness through cutting cutter by specification again;

F, drying, cut-out: wet Chinese sumac vermicelli move in the drying plant, the control temperature is 42-47 ℃, kept 4-5 hour, when vermicelli moisture is down to the 15-17% weight ratio, cut off, reenter in the drying plant, the control temperature is 55-60 ℃, when vermicelli moisture is down to the 13.5-14.5% weight ratio, take out the back cooling, make finished product Chinese sumac vermicelli;

G, packing, check, storage: finished product Chinese sumac vermicelli adopt the food-grade wrapper packaged, store in the storehouse through going into ventilation, drying after the assay was approved.

Among the invention step B, except wheat flour 100 weight portions, Chinese sumac juice 25-35 weight portion, salt 1-1.8 weight portion, also add dietary alkali 0.05-0.1 weight portion.

The present invention adopts the bright leaf of the Chinese sumac of tool health-care effect, through specific technology such as juice processed, batching and face, slaking, compressing tablet, slitting, drying, cut-out, packing, check, produces a kind of strong type nutrition fine dried noodles.Finished product is the green of uniformity, the surface is glossy, the fragrant of Chinese sumac cauline leaf slightly, the nutrition that has fully kept the bright leaf of Chinese sumac, be rich in protein, vitamin and mineral matter, tool is promoting production of body fluid and nourishing the lung, the effect of removing fire in the lung and resolving phlegm, delicate mouthfeel, smooth sliding soft, for vermicelli family has added a newcomer.

The specific embodiment

Below in conjunction with embodiment, the present invention is further elaborated.

Embodiment, a kind of Chinese sumac vermicelli, adopt following steps to make:

1, the preparation of Chinese sumac juice: get leaf age at 18 days with interior fresh Chinese sumac leaf, remove impurity, clean with water rinse, chopping, add the water of 2-3 times of Chinese sumac leaf weight, 0.01 times vitamin(e) C sodium, go into corase grind in the emery wheel mill, put fine grinding in the colloid mill again, the back is filtered with 120 order filter presses and is made Chinese sumac juice;

2, batching: get 100 kilograms of wheat flours, 30 kilograms in Chinese sumac juice, 1.2 kilograms of salt, drop in the dough mixing machine;

3 and face: start dough mixing machine, the control rotating speed is 90 rev/mins and 15 minutes face time, makes material become the powder granule that looses, and color and luster is even, no fecula, is made into material base;

4, slaking: material base is put in the aging machine, and the control rotating speed 20 minutes curing times, makes the dough after the slaking at 10 rev/mins;

5, compressing tablet, slitting: the dough after the slaking is rolled into wearing of 1.2 cm thicks through roll squeezer, is cut into the suitable wet Chinese sumac vermicelli of thickness through cutting cutter by specification again;

6, dry, cut-out: wet Chinese sumac vermicelli move in the baking room, the control temperature is 45-47 ℃, kept 5 hours, when vermicelli moisture is down to the 15-17% weight ratio, press length requirement and cut off, reenter in the baking room, the control temperature is 55-60 ℃, when vermicelli moisture is down to the 13.5-14.5% weight ratio, take out the back cooling, make finished product Chinese sumac vermicelli;

7, pack, check, store: finished product Chinese sumac vermicelli adopt the food-grade packaging bags, store in the storehouse through going into ventilation, drying after the assay was approved.

The above only is preferred embodiment of the present invention, and all equalizations of doing according to claim scope of the present invention change and modify, and all should belong to the covering scope of claim of the present invention.

Claims

1. Chinese sumac vermicelli is characterized in that adopting following steps to make:

The preparation of A, Chinese sumac leaf juice: get fresh Chinese sumac tender leaf, clean with water rinse, chopping, add Chinese sumac tender leaf weight 2-3 water, 0.01-0.02 vitamin(e) C sodium doubly doubly, go into corase grind in the emery wheel mill, put fine grinding in the colloid mill again, the back is filtered with filtering equipment and is made Chinese sumac leaf juice;

B, batching: get wheat flour 100 weight portions, Chinese sumac leaf juice 25-35 weight portion, salt 1-1.8 weight portion, drop in the dough mixing machine;

C and face: start dough mixing machine, the control rotating speed makes the material component granule that looses 90-100 rev/min and 10-15 minute face time, and color and luster is even, no fecula, is made into material base;

2. a kind of Chinese sumac vermicelli according to claim 1 is characterized in that: among the step B, except wheat flour 100 weight portions, Chinese sumac leaf juice 25-35 weight portion, salt 1-1.8 weight portion, also add dietary alkali 0.05-0.1 weight portion.