CN104222898A - Anti-ageing sweet potato flour and preparation method thereof - Google Patents
Anti-ageing sweet potato flour and preparation method thereof Download PDFInfo
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- CN104222898A CN104222898A CN201410420579.7A CN201410420579A CN104222898A CN 104222898 A CN104222898 A CN 104222898A CN 201410420579 A CN201410420579 A CN 201410420579A CN 104222898 A CN104222898 A CN 104222898A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 244000017020 Ipomoea batatas Species 0.000 title abstract 5
- 235000002678 Ipomoea batatas Nutrition 0.000 title abstract 5
- 230000003712 anti-aging effect Effects 0.000 title abstract 5
- 229920001592 potato starch Polymers 0.000 title abstract 4
- 239000000463 material Substances 0.000 claims abstract description 19
- 244000269722 Thea sinensis Species 0.000 claims abstract description 17
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000009569 green tea Nutrition 0.000 claims abstract description 11
- 235000013351 cheese Nutrition 0.000 claims abstract description 10
- 235000013372 meat Nutrition 0.000 claims abstract description 9
- 241000237502 Ostreidae Species 0.000 claims abstract description 8
- 235000020636 oyster Nutrition 0.000 claims abstract description 8
- 241000894006 Bacteria Species 0.000 claims abstract description 7
- 244000157072 Hylocereus undatus Species 0.000 claims abstract description 7
- 235000018481 Hylocereus undatus Nutrition 0.000 claims abstract description 7
- 240000007049 Juglans regia Species 0.000 claims abstract description 7
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 7
- 235000014121 butter Nutrition 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- 235000013616 tea Nutrition 0.000 claims abstract description 7
- 235000020234 walnut Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 240000003183 Manihot esculenta Species 0.000 claims description 10
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 10
- 230000002605 anti-dotal effect Effects 0.000 claims description 10
- 235000013312 flour Nutrition 0.000 claims description 10
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 241000005787 Cistanche Species 0.000 claims description 7
- 241000037488 Coccoloba pubescens Species 0.000 claims description 7
- 241000234276 Curculigo Species 0.000 claims description 7
- 235000003935 Hippophae Nutrition 0.000 claims description 7
- 241000229143 Hippophae Species 0.000 claims description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- 244000077995 Coix lacryma jobi Species 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 244000241872 Lycium chinense Species 0.000 claims description 6
- 235000015468 Lycium chinense Nutrition 0.000 claims description 6
- 241001560086 Pachyrhizus Species 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 6
- 241000206607 Porphyra umbilicalis Species 0.000 claims description 6
- 241001165494 Rhodiola Species 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 235000013336 milk Nutrition 0.000 claims description 6
- 239000008267 milk Substances 0.000 claims description 6
- 210000004080 milk Anatomy 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 244000099147 Ananas comosus Species 0.000 claims description 3
- 235000007119 Ananas comosus Nutrition 0.000 claims description 3
- 240000000902 Diospyros discolor Species 0.000 claims description 3
- 235000003115 Diospyros discolor Nutrition 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000002674 ointment Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 244000241235 Citrullus lanatus Species 0.000 claims 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 2
- 235000013824 polyphenols Nutrition 0.000 abstract description 2
- 241000336291 Cistanche deserticola Species 0.000 abstract 2
- 240000000950 Hippophae rhamnoides Species 0.000 abstract 2
- 235000003145 Hippophae rhamnoides Nutrition 0.000 abstract 2
- 235000013399 edible fruits Nutrition 0.000 abstract 2
- 244000003484 Molineria capitulata Species 0.000 abstract 1
- 244000042430 Rhodiola rosea Species 0.000 abstract 1
- 235000003713 Rhodiola rosea Nutrition 0.000 abstract 1
- 230000003078 antioxidant effect Effects 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 235000020939 nutritional additive Nutrition 0.000 abstract 1
- 235000014102 seafood Nutrition 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- 241000219109 Citrullus Species 0.000 description 6
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 241000220284 Crassulaceae Species 0.000 description 1
- 240000000588 Hericium erinaceus Species 0.000 description 1
- 235000007328 Hericium erinaceus Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 235000020344 instant tea Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
-
- 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)
- Botany (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses anti-ageing sweet potato flour and a preparation method thereof. The anti-ageing sweet potato flour is characterized by comprising the following materials in parts by weight: 500-520 parts of sweet potato, 7-9 parts of cheese, 10-11 parts of dragon fruit, 6-7 parts of butter, 10-11 parts of green tea leaf, 4-5 parts of semen coicis, 4-5 parts of walnut kernel, 18-20 parts of red date paste, 15-20 parts of yellow wine, 20-21 parts of concha ostreae, 10-15 parts of crab meat, 2-3 parts of cistanche deserticola, 2-3 parts of sea buckthorn fruit, 3-4 parts of rhodiola rosea, 1-2 parts of cortex lycii radicis, 2-3 parts of phoenix-tail fern, 1-2 parts of curculigo capitulata, 0.1-0.2 part of lactic acid bacteria and 8-9 parts of nutritive additive. The anti-ageing sweet potato flour disclosed by the invention has the advantages that the oyster and the crab meat are added, so that the seafood flavor is perfect; simultaneously, the green tea is also added, the tea fragrance is strong; the green tea contains tea polyphenols, so that the antioxidant effect is achieved; and due to matching with the cistanche deserticola and the sea buckthorn fruit and the like, the anti-ageing effect can be achieved.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of instant tea, particularly relate to a kind of antidotal tapioca flour and preparation method thereof.
Background technology
The development of food industry directly affects the nutrient health level of the people, and natural, healthy, nutrition, safety are the themes of 21 century development of food industry.In recent years, along with the quickening of modern urbanization paces, inferior health problem becomes increasingly conspicuous, the health of serious threat people.Long-term taking medicine does not only have desirable curative effect, and health also can be made impaired further.And the miscellaneous function of health food occurred on the market is single, nutritional labeling is single, balancedly cannot ensure nutrition intake, and expensive, is not suitable for long-term taking.Therefore, how to reach by diet the attention that health care effect causes people day by day, it has been imperative for researching and developing various functional food.
Summary of the invention
The object of this invention is to provide a kind of antidotal tapioca flour and preparation method thereof, the present invention has aromatic flavour, nutritious feature.
The technical solution adopted in the present invention is:
A kind of antidotal tapioca flour, is characterized in that being made up of the raw material of following weight portion:
Pachyrhizus 500-520, cheese 7-9, dragon fruit 10-11, butter 6-7, green tea 10-11, coix seed 4-5, walnut kernel 4-5, red date mud 18-20, Shaoxing rice wine 15-20, oyster 20-21, crab meat 10-15, saline cistanche 2-3, fructus hippophae 2-3, rhodiola root 3-4, root bark of Chinese wolf-berry 1-2, Radix Rhodiolae Dumulosae 2-3, largeleaf curculigo rhizome 1-2, lactic acid bacteria 0.1-0.2, nourishing additive agent 8-9;
Described nourishing additive agent is made up of following raw materials in part by weight; Bean dregs 14-15, laver 4-5, pineapple powder 6-7, soya-bean milk 17-18, chop 5-6, watermelon 38-40;
Preparation method is: watermelon is dug a hole, removed flesh by (1), fills in laver, chop, pours into soya-bean milk, and 30-35 minute is steamed in water proof big fire, is then taken out by the material in watermelon chamber, filter cleaner;
(2) bean dregs being added the little fire of step (1) gained material endures thick, and pulverize after drying, then mixes with leftover materials, to obtain final product.
The preparation method of described antidotal tapioca flour, is characterized in that comprising the following steps:
(1) saline cistanche, fructus hippophae, rhodiola root, the root bark of Chinese wolf-berry, Radix Rhodiolae Dumulosae, largeleaf curculigo rhizome are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, cream endured by little fire, and gained ointment mixes with oyster, crab meat to be mixed thoroughly, water proof big fire is steamed after 15-20 minute and is taken out, and pulverizes after oven dry;
(2) dragon fruit pulp is got, add 4-5 water making beating doubly, green tea is added in gained slurries, lixiviate 15-20 minute at 70-80 DEG C, filter cleaner, accesses lactic acid bacteria when temperature is down to 35-37 DEG C, fermentation 2-3 hour, then add butter, cheese, little fire is heated to cheese melted, butter fruit tea of must fermenting;
(3) walnut kernel is pulverized, mix with coix seed and send into baking box, discharging after baking 10-15 minute at 200-250 DEG C, soak 4-5 hour with Shaoxing rice wine, filter cleaner, collect filtrate;
(4) pachyrhizus is sent into big fire in boiled water pot and boil taking-up after 30-35 minute, peeling, adds step (2), (3) gained material breaks into mud, mix mix thoroughly with red date mud, and pulverize after drying, then mixes with step (1) gained material and leftover materials, to obtain final product.
Radix Rhodiolae Dumulosae in the present invention is crassulaceae plants Hericiumerinaceus Pers, and with all herbal medicine, largeleaf curculigo rhizome is the rhizome of amrallid great Ye thizoma curculiginis.
Beneficial effect of the present invention is:
Tapioca flour of the present invention with the addition of oyster, crab meat, and delicate flavour is pure, also added green tea simultaneously, makes tea of the present invention aromatic strongly fragrant, and containing Tea Polyphenols in green tea, has oxidation resistant effect, and collocation saline cistanche, fructus hippophae etc. can reach antidotal effect.
Detailed description of the invention
A kind of antidotal tapioca flour, is characterized in that being made up of the raw material of following weight portion (kilogram):
Pachyrhizus 500, cheese 7, dragon fruit 10, butter 6, green tea 10, coix seed 4, walnut kernel 4, red date mud 18, Shaoxing rice wine 15, oyster 20, crab meat 10, saline cistanche 2, fructus hippophae 2, rhodiola root 3, the root bark of Chinese wolf-berry 1, Radix Rhodiolae Dumulosae 2, largeleaf curculigo rhizome 1, lactic acid bacteria 0.1, nourishing additive agent 8;
Described nourishing additive agent is made up of following weight portion (kilogram) raw material; Bean dregs 14, laver 4, pineapple powder 6, soya-bean milk 17, chop 5, watermelon 38;
Preparation method is: watermelon is dug a hole, removed flesh by (1), fills in laver, chop, pours into soya-bean milk, and 30-35 minute is steamed in water proof big fire, is then taken out by the material in watermelon chamber, filter cleaner;
(2) bean dregs being added the little fire of step (1) gained material endures thick, and pulverize after drying, then mixes with leftover materials, to obtain final product.
The preparation method of described antidotal tapioca flour, comprises the following steps:
(1) saline cistanche, fructus hippophae, rhodiola root, the root bark of Chinese wolf-berry, Radix Rhodiolae Dumulosae, largeleaf curculigo rhizome are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, cream endured by little fire, and gained ointment mixes with oyster, crab meat to be mixed thoroughly, water proof big fire is steamed after 15-20 minute and is taken out, and pulverizes after oven dry;
(2) dragon fruit pulp is got, add 4-5 water making beating doubly, green tea is added in gained slurries, lixiviate 15-20 minute at 70-80 DEG C, filter cleaner, accesses lactic acid bacteria when temperature is down to 35-37 DEG C, fermentation 2-3 hour, then add butter, cheese, little fire is heated to cheese melted, butter fruit tea of must fermenting;
(3) walnut kernel is pulverized, mix with coix seed and send into baking box, discharging after baking 10-15 minute at 200-250 DEG C, soak 4-5 hour with Shaoxing rice wine, filter cleaner, collect filtrate;
(4) pachyrhizus is sent into big fire in boiled water pot and boil taking-up after 30-35 minute, peeling, adds step (2), (3) gained material breaks into mud, mix mix thoroughly with red date mud, and pulverize after drying, then mixes with step (1) gained material and leftover materials, to obtain final product.
Claims (2)
1. an antidotal tapioca flour, is characterized in that being made up of the raw material of following weight portion:
Pachyrhizus 500-520, cheese 7-9, dragon fruit 10-11, butter 6-7, green tea 10-11, coix seed 4-5, walnut kernel 4-5, red date mud 18-20, Shaoxing rice wine 15-20, oyster 20-21, crab meat 10-15, saline cistanche 2-3, fructus hippophae 2-3, rhodiola root 3-4, root bark of Chinese wolf-berry 1-2, Radix Rhodiolae Dumulosae 2-3, largeleaf curculigo rhizome 1-2, lactic acid bacteria 0.1-0.2, nourishing additive agent 8-9;
Described nourishing additive agent is made up of following raw materials in part by weight; Bean dregs 14-15, laver 4-5, pineapple powder 6-7, soya-bean milk 17-18, chop 5-6, watermelon 38-40;
Preparation method is: watermelon is dug a hole, removed flesh by (1), fills in laver, chop, pours into soya-bean milk, and 30-35 minute is steamed in water proof big fire, is then taken out by the material in watermelon chamber, filter cleaner;
(2) bean dregs being added the little fire of step (1) gained material endures thick, and pulverize after drying, then mixes with leftover materials, to obtain final product.
2. the preparation method of antidotal tapioca flour according to claim 1, is characterized in that comprising the following steps:
(1) saline cistanche, fructus hippophae, rhodiola root, the root bark of Chinese wolf-berry, Radix Rhodiolae Dumulosae, largeleaf curculigo rhizome are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, cream endured by little fire, and gained ointment mixes with oyster, crab meat to be mixed thoroughly, water proof big fire is steamed after 15-20 minute and is taken out, and pulverizes after oven dry;
(2) dragon fruit pulp is got, add 4-5 water making beating doubly, green tea is added in gained slurries, lixiviate 15-20 minute at 70-80 DEG C, filter cleaner, accesses lactic acid bacteria when temperature is down to 35-37 DEG C, fermentation 2-3 hour, then add butter, cheese, little fire is heated to cheese melted, butter fruit tea of must fermenting;
(3) walnut kernel is pulverized, mix with coix seed and send into baking box, discharging after baking 10-15 minute at 200-250 DEG C, soak 4-5 hour with Shaoxing rice wine, filter cleaner, collect filtrate;
(4) pachyrhizus is sent into big fire in boiled water pot and boil taking-up after 30-35 minute, peeling, adds step (2), (3) gained material breaks into mud, mix mix thoroughly with red date mud, and pulverize after drying, then mixes with step (1) gained material and leftover materials, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410420579.7A CN104222898A (en) | 2014-08-25 | 2014-08-25 | Anti-ageing sweet potato flour and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410420579.7A CN104222898A (en) | 2014-08-25 | 2014-08-25 | Anti-ageing sweet potato flour and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104222898A true CN104222898A (en) | 2014-12-24 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410420579.7A Pending CN104222898A (en) | 2014-08-25 | 2014-08-25 | Anti-ageing sweet potato flour and preparation method thereof |
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| Country | Link |
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| CN (1) | CN104222898A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995974A (en) * | 2016-05-18 | 2016-10-12 | 谢红卫 | Processing method for anti-aging and beauty-keeping Elaeagnus mollis Diels fruit cream/powder |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549542A (en) * | 2013-11-07 | 2014-02-05 | 合肥昊康食品贸易有限责任公司 | Sweet potato melon seed powder and preparation method thereof |
-
2014
- 2014-08-25 CN CN201410420579.7A patent/CN104222898A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549542A (en) * | 2013-11-07 | 2014-02-05 | 合肥昊康食品贸易有限责任公司 | Sweet potato melon seed powder and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995974A (en) * | 2016-05-18 | 2016-10-12 | 谢红卫 | Processing method for anti-aging and beauty-keeping Elaeagnus mollis Diels fruit cream/powder |
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Application publication date: 20141224 |