CN103598525B - A kind of preparation method of Ipomoea batatas taste blood pressure reducing noodle - Google Patents
A kind of preparation method of Ipomoea batatas taste blood pressure reducing noodle Download PDFInfo
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- CN103598525B CN103598525B CN201310519420.6A CN201310519420A CN103598525B CN 103598525 B CN103598525 B CN 103598525B CN 201310519420 A CN201310519420 A CN 201310519420A CN 103598525 B CN103598525 B CN 103598525B
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- ipomoea batatas
- preparation
- taste
- feverfew
- raw material
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 33
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 33
- 235000012149 noodles Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 230000036772 blood pressure Effects 0.000 title claims description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 235000008495 Chrysanthemum leucanthemum Nutrition 0.000 claims abstract description 10
- 244000192528 Chrysanthemum parthenium Species 0.000 claims abstract description 10
- 235000000604 Chrysanthemum parthenium Nutrition 0.000 claims abstract description 10
- 240000004307 Citrus medica Species 0.000 claims abstract description 10
- 239000000654 additive Substances 0.000 claims abstract description 10
- 230000000996 additive effect Effects 0.000 claims abstract description 10
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 10
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 10
- 235000008384 feverfew Nutrition 0.000 claims abstract description 10
- 210000001161 mammalian embryo Anatomy 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 244000061520 Angelica archangelica Species 0.000 claims abstract description 7
- 241001666377 Apera Species 0.000 claims abstract description 7
- 240000008918 Chaenomeles cathayensis Species 0.000 claims abstract description 7
- 235000009810 Chaenomeles cathayensis Nutrition 0.000 claims abstract description 7
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 5
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 244000077995 Coix lacryma jobi Species 0.000 claims description 3
- 244000223082 Syzygium paniculatum Species 0.000 claims description 3
- 235000016641 Syzygium paniculatum Nutrition 0.000 claims description 3
- 241000218989 Trichosanthes Species 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 230000001077 hypotensive effect Effects 0.000 abstract description 7
- 208000001953 Hypotension Diseases 0.000 abstract description 4
- 208000021822 hypotensive Diseases 0.000 abstract description 4
- 239000003814 drug Substances 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000002304 perfume Substances 0.000 abstract description 3
- 235000013599 spices Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- STZCRXQWRGQSJD-UHFFFAOYSA-N sodium;4-[[4-(dimethylamino)phenyl]diazenyl]benzenesulfonic acid Chemical compound [Na+].C1=CC(N(C)C)=CC=C1N=NC1=CC=C(S(O)(=O)=O)C=C1 STZCRXQWRGQSJD-UHFFFAOYSA-N 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses the preparation method of hypotensive of a kind of Ipomoea batatas taste, is be made up of the raw material of following weight parts: Self-raising flour 60-80, buckwheat 40-50, Ipomoea batatas 20-30, white granulated sugar 5-8, north wind grass 2-3, feverfew 1-3, embryo nelumbinis 2-3, dried immature fruit of citron orange 2-4, sealwort 1-3, root of Dahurain angelica 1-3, Chinese flowering quince juice 8-10, dark-plum juice 8-10, nourishing additive agent 6-8; The invention provides the preparation method of hypotensive of a kind of Ipomoea batatas taste, Ipomoea batatas is primary raw material, after high temperature cooks, make sweet potato mash, then mixes with other raw materials, makes noodles, the pure perfume (or spice) of taste, comprehensive nutrition; Be added with the traditional Chinese medicine ingredients that feverfew, embryo nelumbinis, the dried immature fruit of citron orange, sealwort etc. have hypotensive activity in raw material, there is good health-care effect.
Description
Technical field
The present invention relates to a kind of preparation method of Ipomoea batatas taste blood pressure reducing noodle, belong to food processing field.
Background technology
Noodles, as a kind of staple food of northern China, have long history.A traditional noodles mostly single flour are raw material, and taste is single, and trophic structure is simple, and along with improving constantly of people's quality of life, the continuous enhancing of health care consciousness, various health caring noodles also arises at the historic moment, and becomes the favorite of consumer.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide a kind of preparation method of Ipomoea batatas taste blood pressure reducing noodle.
The present invention is achieved by the following technical solutions:
A preparation method for Ipomoea batatas taste blood pressure reducing noodle, is characterized in that comprising the following steps:
(1) raw material of following weight portion is taken: Self-raising flour 60-80, buckwheat 40-50, Ipomoea batatas 20-30, white granulated sugar 5-8, north wind grass 2-3, feverfew 1-3, embryo nelumbinis 2-3, dried immature fruit of citron orange 2-4, sealwort 1-3, root of Dahurain angelica 1-3, Chinese flowering quince juice 8-10, dark-plum juice 8-10, nourishing additive agent 6-8;
Described nourishing additive agent is made up of with 0.01-0.03:1-3:1-3 coix seed oil, brush-cherry seed powder, root of Chinese trichosanthes;
(2) must be sprinkled upon Ipomoea batatas surface by even for white granulated sugar, then Ipomoea batatas is put into steamer, water proof cooks, and is then pressed into mud, obtains sweet potato mash;
(3) add in suitable quantity of water by north wind grass, feverfew, embryo nelumbinis, the dried immature fruit of citron orange, sealwort, the root of Dahurain angelica, heating is extracted, and obtains extract;
(4) sweet potato mash is added in flour, then the surplus stocks such as extract, Chinese flowering quince juice, dark-plum juice, nourishing additive agent is added wherein, be uniformly mixed rear dough mixing machine and become dough, then making noodles, drying, to obtain final product.
Advantage of the present invention is:
The invention provides the preparation method of hypotensive of a kind of Ipomoea batatas taste, Ipomoea batatas is primary raw material, after high temperature cooks, make sweet potato mash, then mixes with other raw materials, makes noodles, the pure perfume (or spice) of taste, comprehensive nutrition; Be added with the traditional Chinese medicine ingredients that feverfew, embryo nelumbinis, the dried immature fruit of citron orange, sealwort etc. have hypotensive activity in raw material, there is good health-care effect.
Detailed description of the invention
Embodiment 1:
A preparation method for Ipomoea batatas taste blood pressure reducing noodle, is characterized in that comprising the following steps:
(1) raw material of following weight portion is taken: Self-raising flour 80, buckwheat 40, Ipomoea batatas 20, white granulated sugar 8, north wind grass 3, feverfew 3, embryo nelumbinis 2, the dried immature fruit of citron orange 3, sealwort 3, the root of Dahurain angelica 3, Chinese flowering quince juice 10, dark-plum juice 10, nourishing additive agent 6;
Described nourishing additive agent is made up of with 0.0.03:2:2 coix seed oil, brush-cherry seed powder, root of Chinese trichosanthes;
(2) must be sprinkled upon Ipomoea batatas surface by even for white granulated sugar, then Ipomoea batatas is put into steamer, water proof cooks, and is then pressed into mud, obtains sweet potato mash;
(3) add in suitable quantity of water by north wind grass, feverfew, embryo nelumbinis, the dried immature fruit of citron orange, sealwort, the root of Dahurain angelica, heating is extracted, and obtains extract;
(4) sweet potato mash is added in flour, then the surplus stocks such as extract, Chinese flowering quince juice, dark-plum juice, nourishing additive agent is added wherein, be uniformly mixed rear dough mixing machine and become dough, then making noodles, drying, to obtain final product.
The invention provides the preparation method of hypotensive of a kind of Ipomoea batatas taste, Ipomoea batatas is primary raw material, after high temperature cooks, make sweet potato mash, then mixes with other raw materials, makes noodles, the pure perfume (or spice) of taste, comprehensive nutrition; Be added with the traditional Chinese medicine ingredients that feverfew, embryo nelumbinis, the dried immature fruit of citron orange, sealwort etc. have hypotensive activity in raw material, there is good health-care effect.
Claims (1)
1. a preparation method for Ipomoea batatas taste blood pressure reducing noodle, is characterized in that comprising the following steps:
(1) raw material of following weight portion is taken: Self-raising flour 60-80, buckwheat 40-50, Ipomoea batatas 20-30, white granulated sugar 5-8, north wind grass 2-3, feverfew 1-3, embryo nelumbinis 2-3, dried immature fruit of citron orange 2-4, sealwort 1-3, root of Dahurain angelica 1-3, Chinese flowering quince juice 8-10, dark-plum juice 8-10, nourishing additive agent 6-8; Described nourishing additive agent is made up of with 0.01-0.03:1-3:1-3 coix seed oil, brush-cherry seed powder, root of Chinese trichosanthes;
(2) white granulated sugar is sprinkled upon Ipomoea batatas surface uniformly, then Ipomoea batatas is put into steamer, water proof cooks, and is then pressed into mud, obtains sweet potato mash;
(3) add in suitable quantity of water by north wind grass, feverfew, embryo nelumbinis, the dried immature fruit of citron orange, sealwort, the root of Dahurain angelica, heating is extracted, and obtains extract;
(4) sweet potato mash is added in Self-raising flour, then extract, Chinese flowering quince juice, dark-plum juice, nourishing additive agent and buckwheat is added wherein, be uniformly mixed rear dough mixing machine and become dough, then making noodles, drying, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310519420.6A CN103598525B (en) | 2013-10-29 | 2013-10-29 | A kind of preparation method of Ipomoea batatas taste blood pressure reducing noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310519420.6A CN103598525B (en) | 2013-10-29 | 2013-10-29 | A kind of preparation method of Ipomoea batatas taste blood pressure reducing noodle |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103598525A CN103598525A (en) | 2014-02-26 |
| CN103598525B true CN103598525B (en) | 2016-03-09 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310519420.6A Expired - Fee Related CN103598525B (en) | 2013-10-29 | 2013-10-29 | A kind of preparation method of Ipomoea batatas taste blood pressure reducing noodle |
Country Status (1)
| Country | Link |
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| CN (1) | CN103598525B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171896A (en) * | 2014-07-04 | 2014-12-03 | 叶海峰 | Health noodles capable of regulating blood pressure and preparation method of health noodles capable of regulating blood pressure |
| 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 |
Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1143468A (en) * | 1996-06-17 | 1997-02-26 | 许全贵 | Gluten instant noodles and its producing method |
| CN1228264A (en) * | 1999-01-13 | 1999-09-15 | 吴仕福 | Noodle made of coarse food grain and its preparing method |
| CN1471839A (en) * | 2003-06-27 | 2004-02-04 | 陈琼琳 | Healthy digestant noodle |
| CN1489932A (en) * | 2002-10-15 | 2004-04-21 | 胡均亮 | Multifunctional nutritive instant noodles |
| CN101843315A (en) * | 2009-03-24 | 2010-09-29 | 张宗贤 | Noodles made of sweet potatoes and minor cereals and preparation method thereof |
| CN102084966A (en) * | 2009-12-02 | 2011-06-08 | 周亚强 | Production method of kudzu root and sweet potato instant noodles |
| CN102113647A (en) * | 2009-12-31 | 2011-07-06 | 宋晓东 | Making method of yam and potato fine dried noodles |
| CN102125072A (en) * | 2011-01-12 | 2011-07-20 | 李民健 | Nutrient noodle and preparation method thereof |
| CN103005288A (en) * | 2011-09-23 | 2013-04-03 | 张永和 | Black soybean health-care noodle |
| CN103250981A (en) * | 2012-02-17 | 2013-08-21 | 上海稻胜和实业发展有限公司 | Chinese yam nutritional noodles and preparation method thereof |
| CN103262986A (en) * | 2013-05-31 | 2013-08-28 | 郑州天方食品集团有限公司 | Halal stewed noodles and processing method thereof |
| CN103369973A (en) * | 2011-02-04 | 2013-10-23 | 天野酶株式会社 | Novel use of maltotriosyl transferase |
-
2013
- 2013-10-29 CN CN201310519420.6A patent/CN103598525B/en not_active Expired - Fee Related
Patent Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1143468A (en) * | 1996-06-17 | 1997-02-26 | 许全贵 | Gluten instant noodles and its producing method |
| CN1228264A (en) * | 1999-01-13 | 1999-09-15 | 吴仕福 | Noodle made of coarse food grain and its preparing method |
| CN1489932A (en) * | 2002-10-15 | 2004-04-21 | 胡均亮 | Multifunctional nutritive instant noodles |
| CN1471839A (en) * | 2003-06-27 | 2004-02-04 | 陈琼琳 | Healthy digestant noodle |
| CN101843315A (en) * | 2009-03-24 | 2010-09-29 | 张宗贤 | Noodles made of sweet potatoes and minor cereals and preparation method thereof |
| CN102084966A (en) * | 2009-12-02 | 2011-06-08 | 周亚强 | Production method of kudzu root and sweet potato instant noodles |
| CN102113647A (en) * | 2009-12-31 | 2011-07-06 | 宋晓东 | Making method of yam and potato fine dried noodles |
| CN102125072A (en) * | 2011-01-12 | 2011-07-20 | 李民健 | Nutrient noodle and preparation method thereof |
| CN103369973A (en) * | 2011-02-04 | 2013-10-23 | 天野酶株式会社 | Novel use of maltotriosyl transferase |
| CN103005288A (en) * | 2011-09-23 | 2013-04-03 | 张永和 | Black soybean health-care noodle |
| CN103250981A (en) * | 2012-02-17 | 2013-08-21 | 上海稻胜和实业发展有限公司 | Chinese yam nutritional noodles and preparation method thereof |
| CN103262986A (en) * | 2013-05-31 | 2013-08-28 | 郑州天方食品集团有限公司 | Halal stewed noodles and processing method thereof |
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| CN103598525A (en) | 2014-02-26 |
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Effective date of registration: 20200515 Address after: 055350 Dongfang Food City, Longyao County, Hebei, Xingtai Patentee after: HEBEI JINXU FLOUR INDUSTRY Co.,Ltd. Address before: 233200, Anhui, Chuzhou province Dingyuan County Industrial Park, the north side of prosperous road Patentee before: DINGYUAN YUNLONG FLOUR Co.,Ltd. |
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Granted publication date: 20160309 Termination date: 20211029 |