CN102813158A - Sea cucumber anthocyanin flour and preparation method of vermicelli - Google Patents
Sea cucumber anthocyanin flour and preparation method of vermicelli Download PDFInfo
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- CN102813158A CN102813158A CN2012103408085A CN201210340808A CN102813158A CN 102813158 A CN102813158 A CN 102813158A CN 2012103408085 A CN2012103408085 A CN 2012103408085A CN 201210340808 A CN201210340808 A CN 201210340808A CN 102813158 A CN102813158 A CN 102813158A
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Abstract
The invention provides a sea cucumber anthocyanin flour and a preparation method of vermicelli, and relates to a flour and a preparation method of the flour, wherein the sea cucumber anthocyanin flour comprises 8-12 parts of sea cucumber powder, 0.75-1.25 parts of blueberry flour, 0.7-1.3 parts of purple rice flour, 15-24 parts of black potato flour, 50-60 parts of potato flour, 7.5-12.5 parts of cooked sweet potato flour, 4.2-5.8 parts of purple cabbage powder, 2.5-8.5 parts of mung bean flour and 0.25-0.85 parts of konjak flour. The sea cucumber anthocyanin flour provided by the invention is reasonable in compatibility, and reaches the requirement of green food since the alums is replaced with the mung bean flour and the konjak flour, the stripe breaking rate is less than 6.7%, the cooking loss rate is less than 7.2%, and the quality of the sea cucumber anthocyanin flour is approximate to or better than the conventional vermicelli added with the alums. The edible prepared food has the functions of resisting the cancer and the radiation, deferring the senility, resisting the fatigue, improving the sleep and enhancing the memory, enhancing the habitus and adjusting the immunity of the organism, promoting the growth and development, benefiting the wisdom and strengthening the brain, nourishing the kidney and strengthening the essence, nourishing Yin and blood, supplying Yin and Yang, maintaining beauty and keeping young, and removing the free radical and resisting the oxidation due to the anthocyanin.
Description
Technical field
The present invention relates to a kind of flour of processed, relate in particular to the method for a kind of sea cucumber anthocyanidin powder and powder process silk.
Background technology
Be full of a large amount of food such as various rice/flour starch in the market now; Combine by rice or other starch and the food of deducting a percentage like ground rice, flour etc.,, therefore receive liking very much of masses because these food have and can boil fast and delicious taste, be easy to advantage such as digestion; These rice/flour starch foods in the prior art; The special existing bean vermicelli of people in manufacturing process, all must add alum and just can process, but alum bans use of in the food standard of country; Existing in addition food does not have health care; The Along with people's living standard day by day raising and to the raising of self health care consciousness, diet is required the raising of quality, be badly in need of having the food materials of health care.
Summary of the invention
The present invention is intended to the deficiency that exists in the background technology, and a kind of sea cucumber anthocyanidin powder that proposes and the method for powder process silk.
Sea cucumber anthocyanidin powder of the present invention is made up of by its parts by weight proportioning following component: 8～12 parts in sea cucumber powder, 0.75～1.25 part in blueberry powder, 0.7～1.3 part in purple rice powder, 15～24 parts of black earth bean powderes, 50～60 parts of dehydrated potato powders, 7.5～12.5 parts of ripe sweet potato powder, 4.2～5.8 parts in purple wild cabbage powder, 2.5～8.5 parts of mung bean flours, 0.25～0.85 part of konjaku flour.
As further improvement of the present invention, its preferred weight umber is: 8.5～11 parts in sea cucumber powder, 0.88～1.15 part in blueberry powder, 0.8～1.2 part in purple rice powder, 17～22 parts of black earth bean powderes, 52～58.5 parts of dehydrated potato powders, 8～11 parts of ripe sweet potato powder, 4.5～5.3 parts in purple wild cabbage powder, 3～7 parts of mung bean flours, 0.3～0.7 part of konjaku flour.
Its preparation method is:
A, paste producing: sea cucumber anthocyanidin powder is added in the boiling water, stir into pasty state;
B, moulding: with the pasty state raw material wire drawing of a step to boiling water, constant temperature time 5～10 minutes, the back moves into cooling and shaping in the cold water;
C, drying: it is air-dry that the wet-milling that the c step is made carries out airing, promptly makes finished product.
Sea cucumber anthocyanidin powder of the present invention, compatibility is reasonable, utilizes mung bean flour and konjaku flour to replace the effect of alum, reaches the requirement of pollution-free food, its strip-breaking rate is below 6.7%, well-done loss late is below 7.2%, its quality near or surpass the bean vermicelli that tradition is added alum.Have the anti-cancer radioresistance after its manufactured goods are edible, delay senility, antifatigue, improvement sleep improve memory, the adjustment immunity of organisms of building up health, promote to grow, brain healthy, tonifying kidney and benefiting sperm, nourishing yin and nourishing blood, tonifying both YIN and YANG, skin maintenance, anthocyanidin remove the free radical anti-oxidation function.
The specific embodiment
Embodiment 1
Sea cucumber anthocyanidin powder of the present invention is counted proportioning by following components by weight parts and is formed: 12 parts in sea cucumber powder, 0.75 part in blueberry powder, 0.7 part in purple rice powder, 24 parts of black earth bean powderes, 50 parts of dehydrated potato powders, 12.5 parts of ripe sweet potato powder, 4.2 parts in purple wild cabbage powder, 8.5 parts of mung bean flours, 0.25 part of konjaku flour;
Its preparation method is following:
A, paste producing: sea cucumber anthocyanidin powder is added in the boiling water, stir into pasty state;
B, moulding: with the pasty state raw material wire drawing of a step to boiling water, constant temperature time 5～10 minutes, the back moves into cooling and shaping in the cold water;
C, drying: it is air-dry that the wet-milling that the c step is made carries out airing, promptly makes finished product.
Embodiment 2
Sea cucumber anthocyanidin powder of the present invention is counted proportioning by following components by weight parts and is formed: 8 parts in sea cucumber powder, 1.25 parts in blueberry powder, 1.3 parts in purple rice powder, 15 parts of black earth bean powderes, 60 parts of dehydrated potato powders, 7.5 parts of ripe sweet potato powder, 5.8 parts in purple wild cabbage powder, 2.5 parts of mung bean flours, 0.85 part of konjaku flour;
Its preparation method is with embodiment 1.
Embodiment 3
Sea cucumber anthocyanidin powder of the present invention is counted proportioning by following components by weight parts and is formed: 11 parts in sea cucumber powder, 1.15 parts in blueberry powder, 0.8 part in purple rice powder, 22 parts of black earth bean powderes, 58.5 parts of dehydrated potato powders, 8 parts of ripe sweet potato powder, 5.3 parts in purple wild cabbage powder, 3 parts of mung bean flours, 0.7 part of konjaku flour;
Its preparation method is with embodiment 1.
Embodiment 4
Sea cucumber anthocyanidin powder of the present invention is counted proportioning by following components by weight parts and is formed: 8.5 parts in sea cucumber powder, 0.88 part in blueberry powder, 1.2 parts in purple rice powder, 17 parts of black earth bean powderes, 52 parts of dehydrated potato powders, 11 parts of ripe sweet potato powder, 4.5 parts in purple wild cabbage powder, 7 parts of mung bean flours, 0.3 part of konjaku flour;
Its preparation method is with embodiment 1.
Embodiment 5
Sea cucumber anthocyanidin powder of the present invention is counted proportioning by following components by weight parts and is formed: 10 parts in sea cucumber powder, 1 part in blueberry powder, 1 part in purple rice powder, 20 parts of black earth bean powderes, 55 parts of dehydrated potato powders, 10 parts of ripe sweet potato powder, 5 parts in purple wild cabbage powder, 5 parts of mung bean flours, 0.5 part of konjaku flour;
Its preparation method is with embodiment 1.
Make the flour food prepared therefrom with the foregoing description 1～5, after the people was edible, health each item function criterion all was tending towards standard.Before edible, have much improvement.
The raw-material effect explanation of the present invention: function and nutritive value:
Blueberry: the anthocyanidin in the blueberry can delay to be losing one's memory and prevention of cardiac must take place, and therefore is regarded as super fruit by people.It is because in blueberry and other fruit, also contain a kind of naturalization compound that cries pterostilbene that the certain kind of berries can play this effect, and this helps the infringement that pre-cancer health caused.Pterostilbene is a kind of anti-oxidant and antiinflammatory, in blueberry and blackberry, blueberry, all exists.
Purple rice: purple rice is the kind of paddy rice, and only there is a small amount of cultivation in Sichuan, expensive, Yunnan, is precious rice varieties, and the difference of it and general rice is that its kind skin has skim purple material.Purple rice is cooked, and flavor is extremely fragrant, and glutinous again, among the people as tonic, and the title of purple glutinous rice or " medicine-valley " is arranged.Contain multiple precious vitamins such as abundant protein, fat, lysine, thiamine, folic acid in the purple rice, and multivitamins such as iron, zinc, calcium, phosphorus, and needed by human body trace elements such as iron, zinc, calcium, phosphorus.
Sea cucumber: sea cucumber has following effect: 1, anti-tumor radiation; 2, the adjusting immunity of organisms of building up health; 3, delay senility; 4, improve sleep and improve memory; 5, antifatigue; 6, regulate blood fat; 7, regulate blood sugar; 8, tonifying kidney and benefiting sperm, nourishing yin and nourishing blood, tonifying both YIN and YANG; 9, improve osteoporosis; 10, promote to grow; 11, skin maintenance; 12, brain healthy, the sharp product of nourishing the fetus.
Black earth beans: contain protein 2.3 grams in every hectogram black earth beans, fat 0.1 gram, carbohydrate 16.5 grams, 11 milligrams of calcium; 1.2 milligrams of iron, 64 milligrams in phosphorus, 342 milligrams in potassium, 22.9 milligrams in magnesium; 0.01 milligram of carrotene, 0.1 milligram of thiamine, 0.03 milligram in riboflavin, 16 milligrams in nicotinic acid.This kind is rich in anthocyanidin, and anthocyanidin is except that having the inhibitory action carcinogen, and all right enhancing human immune delays senility, and builds up health enhance eyesight.Resist free radical, prevent the disease of various free-radical generating; Help Vc, Ve to absorb, strengthen oxidation resistance; The enhances human body immune system.Increase resistance of human body; The protection blood vessel strengthens VAR, lowers the fragility of capillary, keeps the permeability of blood vessel, strengthens the function of capillary, vein, artery, promotes the circulatory system, reduces cardiovascular disease incidence; Improve varication and oedema; Reduce the initiation potential of diabetes, reduce the generation of the complication of diabetes; Through blood-brain barrier, improve the degeneration senile dementia; Gene is not attacked in the protection cell, reduces the incidence of disease of various cancers; Reduce the LDL cholesterol, avoid arteriosclerotic generation; Anti-inflammatory has the effect of control to diseases such as non-bacterial inflammation such as arthritis; Strengthen the elasticity of skin, protection skin, the health of promotion skin.
Purple wild cabbage: purple wild cabbage also is purple cabbage, and blade is purplish red, and there is the vinegar powder on the blade face, and leaf-head subcircular, nutritious especially contains abundant vitamin C, V and more vitamin E and B family.The edible part of per 100 grams contains protein 1.4 grams, fat 0.1 gram sugar 3.7,57 milligrams of calcium, 0.7 milligram of iron.Contain abundant vitamin C in the wild cabbage, vitamin E, vitamin, carrotene, calcium, manganese and cellulose.At international medical domain, wild cabbage is a kind of important hepatinica article, is primarily aimed at fatty liver, alcoholic liver, the common hepatopathy of liver function obstacle.Wild cabbage can also the irritation cell manufacturing to enzyme useful in the human body.Purple wild cabbage has the important medical health-care effect, is a kind of natural anti-cancer medicine.Wild cabbage is a kind of important hepatinica article, is primarily aimed at fatty liver, alcoholic liver, liver function common disease such as fall back.
Dehydrated potato powder: contain starch, protein, fat, carbohydrate in the potato, also contain 21 necessary seed amino acids of human body and Cobastab B1, B2, B6, C and carrotene, cellulose, calcium, phosphorus, iron, potassium, sodium, iodine, magnesium and molybdenum etc.(every kilogram of potato contains protein 19 grams, lipase 37 gram, carbohydrate 160 grams, 110 milligrams of calcium, 390 milligrams in phosphorus, 9 milligrams of iron.Contain abundant VC, VB1, VB2, VB3, VB6 in addition and can decompose the carrotene that produces VA and a large amount of high-quality cellulose etc.).Potato still is rich in the food of potassium, zinc.
Ripe sweet potato powder: main content is starch, is the coarse food grain goods, often ediblely helps balanced in nutritionly, promotes intestines peristalsis, helps defaecation.
Mung bean flour: the chemical composition of mung bean flour has protein, fat, carbohydrate, vitamin B1, B2, carrotene, nicotinic acid(NA, folic acid, mineral calcium, phosphorus, iron.Contained protein is mainly globulin, and it is rich in lysine, leucine, threonine in forming, but methionine, tryptophan, tyrosine are fewer.The effect of improving a poor appetite of phosphatid ylcholine in the mung bean flour phosphatide, phosphatidyl-ethanolamine, phosphatidylinositols, phosphatidyl glycerol, phosphatidylserine and phosphatidic acid.Contain a considerable amount of compound sugar (pentosan, galactan etc.) in the mung bean flour starch.These compound sugar are not difficult to digested and assimilated because of human gastrointestinal tract has corresponding hydrolase system, so the energy value that mung bean flour provides is lower than other cereal, the effect of supplemental treatment are arranged for overweight people and diabetic.And compound sugar is beneficial bacterium--the MF of Bifidobacterium in the human body intestinal canal, and often the edible mung bean powder can improve gut flora, reduces harmful substance and absorbs, and prevents some cancer.Mung bean flour still extracts the good raw material of vegetalitas SOD.By mung bean flour is the SOD oral liquid of feedstock production, and wherein contained SOD can not destroyed by hydrochloric acid in gastric juice and pepsin through chemical modification, and prolong half-life is suitable for the human body oral absorption.This oral liquid also is rich in nutritional labelings such as amino acid, beta carotene and trace element except containing SOD, have good anti-senescence function.In addition, experiment showed, the existing antibacterial activity of tannin in the mung bean flour in addition, local hemostasis and the effect that promotes wound repair are arranged again, thereby various burns are had certain therapeutic action.
Konjaku flour: have multiple functions such as lipopenicillinase, hypoglycemic, anti-cancer defaecation.Konjaku glucomannan can effectively suppress the absorption of small intestine to lipolysis materials such as cholesterol, bile acids; Promote that fat excretes; Reduce fat, cholesterol entering blood; Reduce triglyceride and cholesterol total amount in the serum, therefore can play the effect of prophylaxis of hypertension, high fat of blood and angiocardiopathy.
Claims (3)
1. sea cucumber anthocyanidin powder is counted proportioning by following components by weight parts and is formed: 8～12 parts in sea cucumber powder, 0.75～1.25 part in blueberry powder, 0.7～1.3 part in purple rice powder, 15～24 parts of black earth bean powderes, 50～60 parts of dehydrated potato powders, 7.5～12.5 parts of ripe sweet potato powder, 4.2～5.8 parts in purple wild cabbage powder, 2.5～8.5 parts of mung bean flours, 0.25～0.85 part of konjaku flour.
2. sea cucumber anthocyanidin powder as claimed in claim 1 is characterized in that counting proportioning by following components by weight parts forms: 8.5～11 parts in sea cucumber powder, 0.88～1.15 part in blueberry powder, 0.8～1.2 part in purple rice powder, 17～22 parts of black earth bean powderes, 52～58.5 parts of dehydrated potato powders, 8～11 parts of ripe sweet potato powder, 4.5～5.3 parts in purple wild cabbage powder, 3～7 parts of mung bean flours, 0.3～0.7 part of konjaku flour.
3. prepare the method for sea cucumber anthocyanidin bean vermicelli, comprise the following steps:
A, paste producing: sea cucumber anthocyanidin powder is added in the boiling water, stir into pasty state;
B, moulding: with the pasty state raw material wire drawing of a step to boiling water, constant temperature time 5～10 minutes, the back moves into cooling and shaping in the cold water;
C, drying: it is air-dry that the wet-milling that the c step is made carries out airing, promptly makes finished product.
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Cited By (8)
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| CN103284067A (en) * | 2013-05-24 | 2013-09-11 | 孙燕群 | Sea cucumber noodle |
| CN103478546A (en) * | 2013-08-29 | 2014-01-01 | 安徽珠峰生物科技有限公司 | Infant rice powder capable of promoting intelligence and preparation method thereof |
| CN103689356A (en) * | 2013-12-07 | 2014-04-02 | 颍上县管氏面制品有限公司 | Purple sweet potato, blueberry, anthocyanin-enriched flour and preparation method thereof |
| CN104256411A (en) * | 2014-08-18 | 2015-01-07 | 广州博能生物科技有限公司 | Food therapy and health care compound fruit and vegetable rice flour composition, preparation method and applications thereof |
| CN104783184A (en) * | 2015-05-14 | 2015-07-22 | 安徽富从春商贸有限公司 | Brain-strengthening and brain-benefiting health vermicelli |
| CN105725201A (en) * | 2016-03-01 | 2016-07-06 | 陈键 | Nutrient powder capable of improving children's immunity and preparation method of nutrient powder |
| CN106072180A (en) * | 2016-06-17 | 2016-11-09 | 定西薯宝农业科技发展有限责任公司 | A kind of potato full-powder bean noodles improving anthocyanidin content and preparation method thereof |
| CN106261583A (en) * | 2016-08-31 | 2017-01-04 | 李辉 | A kind of formula of blue berry rice noodle and preparation method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284067A (en) * | 2013-05-24 | 2013-09-11 | 孙燕群 | Sea cucumber noodle |
| CN103478546A (en) * | 2013-08-29 | 2014-01-01 | 安徽珠峰生物科技有限公司 | Infant rice powder capable of promoting intelligence and preparation method thereof |
| CN103478546B (en) * | 2013-08-29 | 2015-02-11 | 安徽珠峰生物科技有限公司 | Infant rice powder capable of promoting intelligence and preparation method thereof |
| CN103689356A (en) * | 2013-12-07 | 2014-04-02 | 颍上县管氏面制品有限公司 | Purple sweet potato, blueberry, anthocyanin-enriched flour and preparation method thereof |
| CN103689356B (en) * | 2013-12-07 | 2016-03-23 | 颍上县管氏面制品有限公司 | Rich anthocyanidin flour of a kind of purple potato blueberry and preparation method thereof |
| CN104256411A (en) * | 2014-08-18 | 2015-01-07 | 广州博能生物科技有限公司 | Food therapy and health care compound fruit and vegetable rice flour composition, preparation method and applications thereof |
| CN104783184A (en) * | 2015-05-14 | 2015-07-22 | 安徽富从春商贸有限公司 | Brain-strengthening and brain-benefiting health vermicelli |
| CN105725201A (en) * | 2016-03-01 | 2016-07-06 | 陈键 | Nutrient powder capable of improving children's immunity and preparation method of nutrient powder |
| CN106072180A (en) * | 2016-06-17 | 2016-11-09 | 定西薯宝农业科技发展有限责任公司 | A kind of potato full-powder bean noodles improving anthocyanidin content and preparation method thereof |
| CN106261583A (en) * | 2016-08-31 | 2017-01-04 | 李辉 | A kind of formula of blue berry rice noodle and preparation method thereof |
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| CN102813158B (en) | 2013-07-31 |
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Inventor after: Li Jin Inventor after: Li Jingge Inventor after: Shi Junyuan Inventor after: Wang Yingzhuo Inventor after: Wang Zhiyi Inventor after: Pang Bo Inventor before: Li Jin Inventor before: Li Jingge Inventor before: Pang Xuebin Inventor before: Li Wei |
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Free format text: CORRECT: INVENTOR; FROM: LI JIN LI JINGGE PANG XUEBIN LI WEI TO: LI JIN LI JINGGE SHI JUNYUAN WANG YINGZHUO WANG ZHIYI PANG BO |
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