CN104256358A - Preparation method of ginkgo noodles - Google Patents
Preparation method of ginkgo noodles Download PDFInfo
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- CN104256358A CN104256358A CN201410514732.2A CN201410514732A CN104256358A CN 104256358 A CN104256358 A CN 104256358A CN 201410514732 A CN201410514732 A CN 201410514732A CN 104256358 A CN104256358 A CN 104256358A
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- 235000008100 Ginkgo biloba Nutrition 0.000 title claims abstract description 124
- 241000218628 Ginkgo Species 0.000 title claims abstract description 117
- 235000011201 Ginkgo Nutrition 0.000 title claims abstract description 116
- 235000012149 noodles Nutrition 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims abstract description 57
- 235000020686 ginkgo biloba extract Nutrition 0.000 claims abstract description 51
- 239000009429 Ginkgo biloba extract Substances 0.000 claims abstract description 50
- 229940068052 ginkgo biloba extract Drugs 0.000 claims abstract description 50
- 238000002156 mixing Methods 0.000 claims abstract description 31
- 235000013312 flour Nutrition 0.000 claims abstract description 20
- 238000001035 drying Methods 0.000 claims abstract description 19
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims abstract description 19
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 16
- 229930006000 Sucrose Natural products 0.000 claims abstract description 16
- 241000209140 Triticum Species 0.000 claims abstract description 16
- 235000021307 Triticum Nutrition 0.000 claims abstract description 16
- 239000005720 sucrose Substances 0.000 claims abstract description 16
- 239000003513 alkali Substances 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 13
- 230000008569 process Effects 0.000 claims abstract description 13
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 12
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000010828 elution Methods 0.000 claims abstract description 7
- 239000000741 silica gel Substances 0.000 claims abstract description 7
- 229910002027 silica gel Inorganic materials 0.000 claims abstract description 7
- 239000006228 supernatant Substances 0.000 claims description 42
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims description 18
- 239000000284 extract Substances 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 17
- 235000015099 wheat brans Nutrition 0.000 claims description 16
- 235000005911 diet Nutrition 0.000 claims description 15
- 230000000378 dietary effect Effects 0.000 claims description 15
- 238000005119 centrifugation Methods 0.000 claims description 12
- 239000002245 particle Substances 0.000 claims description 12
- 238000000967 suction filtration Methods 0.000 claims description 12
- 244000194101 Ginkgo biloba Species 0.000 claims description 10
- 238000012545 processing Methods 0.000 claims description 8
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 claims description 6
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000003490 calendering Methods 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 6
- 238000003825 pressing Methods 0.000 claims description 6
- 238000010898 silica gel chromatography Methods 0.000 claims description 6
- 229910052710 silicon Inorganic materials 0.000 claims description 6
- 239000010703 silicon Substances 0.000 claims description 6
- 229960001866 silicon dioxide Drugs 0.000 claims description 6
- 239000002689 soil Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 5
- 239000012266 salt solution Substances 0.000 claims description 4
- 230000036541 health Effects 0.000 abstract description 5
- 239000011780 sodium chloride Substances 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000011161 development Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- YMWUJEATGCHHMB-UHFFFAOYSA-N Dichloromethane Chemical compound ClCCl YMWUJEATGCHHMB-UHFFFAOYSA-N 0.000 abstract 3
- 238000007493 shaping process Methods 0.000 abstract 2
- 238000000944 Soxhlet extraction Methods 0.000 abstract 1
- 230000037208 balanced nutrition Effects 0.000 abstract 1
- 235000019046 balanced nutrition Nutrition 0.000 abstract 1
- 238000004440 column chromatography Methods 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 abstract 1
- 238000002481 ethanol extraction Methods 0.000 abstract 1
- 238000001704 evaporation Methods 0.000 abstract 1
- 230000008020 evaporation Effects 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 238000012423 maintenance Methods 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 description 10
- 238000012360 testing method Methods 0.000 description 7
- 229930184727 ginkgolide Natural products 0.000 description 6
- 238000004128 high performance liquid chromatography Methods 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 235000019636 bitter flavor Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 238000007306 functionalization reaction Methods 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000001537 neural effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000011160 research Methods 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
- 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
- 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)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a preparation method of ginkgo noodles. The preparation method comprises the following steps: extracting a ginkgo biloba extract I in ginkgo leaves picked in May with an ethanol water solution; extracting a ginkgo biloba extract II in leaves of biannual and triannual ginkgo trees, which are picked in September, by processes of ethanol extraction, Soxhlet extraction, column chromatography on silica gel, dichloromethane and methanol elution and the like; mixing the ginkgo biloba extract I, the ginkgo biloba extract II, wheat meal, bran, 1-1.5 parts of table salt, 0.02-0.03 part of sucrose, edible alkali and eggs without shells with flour, kneading the dough, and cutting noodles; carrying out strip shaping, moisture maintenance and evaporation on the cut noodles for 1.5 hours and draining the moisture at a high temperature for 2.5 hours; and carrying out drying treatment for 2.5 hours and putting the noodles at a room temperature, and carrying out a shaping process to prepare the ginkgo noodles. According to the preparation method of the ginkgo noodles, the ginkgo noodles which have balanced nutrition and unique flavor and are convenient to eat are prepared by proportioning the ginkgo biloba extracts; and the ginkgo noodles conform to a functional, health and convenient development direction of the foods in China, and a new way is explored for the utilization of the ginkgo leaves.
Description
Technical field
The present invention relates to the preparation method of a kind of, specifically a kind of preparation method of Ginkgos fine dried noodles.
Background technology
Ginkgo, one of distinctive ancient rare tree of China is the perennial deciduous tree of Ginkgoaceae Ginkgo, is Relict Plant in existing the most ancient Mesozoic Era, have the reputation of " rarity ", " living fossil ".China's ginkgo NATURAL DISTRIBUTION North gets the southeast, Liaoning, west reaches In Eastern Gansu, Sichuan Basin's edge, south to Guangdong, Guangxi, east is to jiangsu coast and Taiwan.China's gingko resource accounts for 70% of whole world gingko resource total amount.Ginkgo leaf
Ginkgo leaf is a kind of plant with very high medical value.Poisonous time raw.Mildly bitter flavor, property is put down.There is the beneficial heart, promoting blood circulation and stopping pain, astringe the lung relieving asthma, effect of dampness elimination antidiarrheal;
China is vermicelli food production state maximum in the world and country of consumption, and vermicelli, as traditional health staple food, be a common wheat powder are primary raw material, cuts into the dried noodles of certain length after mechanism processing, loft dried.In recent years, along with the quickening with city evolution degree that develops rapidly of China's economic society, the vermicelli consumer group is increasing, this industry of vermicelli obtains tremendous development, manufacturing enterprise gets more and more, industry and enterprise increasing, there is the problems such as trophic function is not enough in traditional Flour product, therefore, the emphasis that high-grade nutrition and health care nutrition fine dried noodles becomes research is both at home and abroad developed.The vermicelli made due to ginkgo leaf exist mouthfeel difference, ginkgo leaf amount large time can be poisoning, also there are not the vermicelli prepared by ginkgo leaf in the market.
Summary of the invention
The present invention seeks to the deficiency for solving the problems of the technologies described above, a kind of preparation method of Ginkgos fine dried noodles is provided, which raises the nutritive value of Flour product, take full advantage of the health-care effect of ginkgo.
A preparation method for Ginkgos fine dried noodles, comprises the following steps:
Step one, select the raw ginkgo of 2-3, pluck ginkgo leaf in May, in plucked ginkgo leaf, selecting the clean complete ginkgo leaf without rotting cleaning; Clean ginkgo leaf is put into the dry 24h of the drying box being set to 60-70 DEG C, carry out shattering rear mistake 40 mesh sieve; By shatter gained ginkgo leaf particle and volumetric concentration be 70% ethanol water mix according to the ratio that mass ratio is 1:15, be placed in 60 DEG C, ultrasonic wave process 3 times under 100-200kHz condition, each 10min; Then suction filtration is carried out to gained mixture after ultrasonic wave process, at collection suction filtration filtrate is placed in 60 DEG C after Vacuum Concentration, carries out centrifugation, decolouring, freeze drying, namely obtain ginkgo biloba p.e I;
Step 2, select the raw ginkgo of 2-3, pluck the leaf of the raw ginkgo of 2-3 in September, in plucked ginkgo leaf, selecting the clean complete ginkgo leaf without rotting cleaning; Clean ginkgo leaf is put into the dry 24h of drying box of 60-70 DEG C, carry out shattering rear mistake 40 mesh sieve; The volumetric concentration adding its quality 6 times in ginkgo leaf particle after shattering is the ethanol water of 70%, is heated to seethe with excitement and constantly stirs keep 2h, is cooled to room temperature, obtains supernatant A after centrifugal; The volumetric concentration adding its quality 4 times in dregs is after centrifugation the ethanol water of 70%, is heated to boiling and constantly stirs keep 1h, is cooled to room temperature, filters to obtain supernatant B; Supernatant A and supernatant B is mixed to get mixing supernatant, in mixing supernatant, adds mixing supernatant quality 0.2% silicon dried soil stir, be placed in apparatus,Soxhlet's, extract with benzinum, ethyl acetate and methanol eddy successively; Extract obtained through silica gel column chromatography 3 times, be then that the carrene of 100:1-100:100 and methyl alcohol carry out wash-out by volume ratio, obtain ginkgo biloba p.e II;
Described employing volume ratio is that the carrene of 100:1-100:100 and methyl alcohol carry out wash-out, concrete grammar is: be 100:1,100:10,100:20 according to the volume ratio of carrene and methyl alcohol, the order of 100:50,100:80 and 100:100 carries out gradient elution successively.
Silica gel granularity in described silicagel column is 200-300 order.
Step 3, to get ginkgo biloba extract I 0.035-0.040 part according to parts by weight, ginkgo biloba extract II 0.004-0.007 part, wheat flour 100-120 part, wheat bran 40-50 part, mass concentration be 0.9% 40-45 DEG C of saline solution 1-1.5 part, sucrose 0.02-0.03 part, dietary alkali 0.02-0.03 part and peeling egg 14-15 part, for subsequent use;
Get the preferred parts by weight of raw material and be: ginkgo biloba extract I 0.040 parts, ginkgo biloba extract II 0.007 parts, wheat flour 110 parts, 45 parts, wheat bran, mass concentration be 0.9% 40-45 DEG C of salt solution 1.2 parts, sucrose 0.025 part, dietary alkali 0.025 part and peeling 14 parts, egg.
Step 4, the water adding 3-5ml, 45-55 DEG C in got ginkgo biloba extract I and ginkgo biloba extract II dissolve, dissolve completely, add got wheat flour, wheat bran, mass concentration be 0.9% 40-45 DEG C of saline solution, sucrose and dietary alkali mix, add prepared peeling egg again to carry out and face, obtain dough;
Step 5, gained dough is placed in 30-35 DEG C at leave standstill 12-15min, carry out with dough mixing machine pressure of mixing, the thickness of first pressing dough sheet is not less than 4mm, and dough sheet finally bears the calendering multiple of 8-10 times, makes dough sheet closely knit, bright and clean; Then the noodles that 1-1.4mm is thick are cut out; By cut noodles, at being placed in 20-25 DEG C, determine bar 45min; Be placed in 27-31 DEG C again, wind speed is under the condition of 6m-10m/ second, protect damp perspiration 1.5h, high temperature humidity discharging 2.5h at being then placed in 32-35 DEG C; Then after being placed in 35 DEG C of drying and processing 2.5h, normal temperature places 45min, is finally placed in less than the 15-20 DEG C 15min that formalizes, namely prepares Ginkgos fine dried noodles.
Beneficial effect is:
1, raw material of the present invention is easily purchased, and processing is simple; Solve the vermicelli coarse mouthfeel, the taste that directly add ginkgo leaf not good; With the addition of the two kinds of materials extracted from ginkgo leaf, ensure that the good mouthfeel of Ginkgos fine dried noodles, and there is not harsh feeling; Ginkgo biloba extract being carried out proportioning, to reach nutrition reasonable, be worth perform to maximum; Ginkgo biloba extract and wheat bran join in vermicelli and can prevent and dietotherapy disease, make Ginkgos fine dried noodles have more health care, can excess fluid ion in purged body, prevent and slow down senile aging, can prevent the generation of various diseases.Main matter contained in ginkgo biloba p.e I in the present invention is after testing GINKGO BILOBA EXTRACT, and main matter contained in ginkgo biloba p.e II is ginkgolides; The rich content of GINKGO BILOBA EXTRACT in the ginkgo leaf in May, the rich content of the Ginkgolides in Ginkgo biloba L. Leaves in September; The present invention selects the ginkgo leaf in different month as material extraction material, and added in vermicelli by extracted two kinds of materials, it is effective, nutritious, and mouthfeel is good simultaneously; GINKGO BILOBA EXTRACT compounds can SOD is active not enough in vivo time, excess fluid ion in purged body.It is neural that ginkgolides has adjustment, strengthens the effect of memory.
2, the present invention adopt ginkgo biloba extract again proportioning prepare balanced in nutrition, unique flavor, the Ginkgos fine dried noodles of instant, not only meets the developing direction of the functionalization of China's food, health careization, convenient purification, also for the utilization of ginkgo leaf opens up a new way.Prepared Ginkgos fine dried noodles is applicable to various crowd, have also been changed the situation that ginkgo leaf range of application is narrow, improve its added value, not only enrich the kind of ginkgo product, also the kind of Flour product has been enriched, the most important thing is the nutritive value that improve Flour product, take full advantage of the health-care effect of ginkgo.
detailed description of the invention
A preparation method for Ginkgos fine dried noodles, comprises the following steps:
Step one, select the raw ginkgo of 2-3, pluck ginkgo leaf in May, in plucked ginkgo leaf, selecting the clean complete ginkgo leaf without rotting cleaning; Clean ginkgo leaf is put into the dry 24h of the drying box being set to 60-70 DEG C, carry out shattering rear mistake 40 mesh sieve; By shatter gained ginkgo leaf particle and volumetric concentration be 70% ethanol water mix according to the ratio that mass ratio is 1:15, be placed in 60 DEG C, ultrasonic wave process 3 times under 100-200kHz condition, each 10min; Then suction filtration is carried out to gained mixture after ultrasonic wave process, at collection suction filtration filtrate is placed in 60 DEG C after Vacuum Concentration, carries out centrifugation, decolouring, freeze drying, namely obtain ginkgo biloba extract I;
Step 2, select the raw ginkgo of 2-3, pluck the leaf of the raw ginkgo of 2-3 in September, in plucked ginkgo leaf, selecting the clean complete ginkgo leaf without rotting cleaning; Clean ginkgo leaf is put into the dry 24h of drying box of 60-70 DEG C, carry out shattering rear mistake 40 mesh sieve; The volumetric concentration adding its quality 6 times in ginkgo leaf particle after shattering is the ethanol water of 70%, is heated to seethe with excitement and constantly stirs keep 2h, is cooled to room temperature, obtains supernatant A after centrifugal; The volumetric concentration adding its quality 4 times in dregs is after centrifugation the ethanol water of 70%, is heated to boiling and constantly stirs keep 1h, is cooled to room temperature, filters to obtain supernatant B; Supernatant A and supernatant B is mixed to get mixing supernatant, in mixing supernatant, adds mixing supernatant quality 0.2% silicon dried soil stir, be placed in apparatus,Soxhlet's, extract with benzinum, ethyl acetate and methanol eddy successively; Extract obtained through silica gel column chromatography 3 times, be then that the carrene of 100:1-100:100 and methyl alcohol carry out wash-out by volume ratio, obtain ginkgo biloba p.e II;
Silica gel granularity in described silicagel column is 200-300 order.
Described employing volume ratio is that the carrene of 100:1-100:100 and methyl alcohol carry out wash-out, concrete grammar is: be 100:1,100:10,100:20 according to the volume ratio of carrene and methyl alcohol, the order of 100:50,100:80 and 100:100 carries out gradient elution successively.
Step 3, to get ginkgo biloba extract I 0.035-0.040 part according to parts by weight, ginkgo biloba extract II 0.004-0.007 part, wheat flour 100-120 part, wheat bran 40-50 part, mass concentration be 0.9% 40-45 DEG C of saline solution 1-1.5 part, sucrose 0.02-0.03 part, dietary alkali 0.02-0.03 part and peeling egg 14-15 part, for subsequent use;
Get the preferred parts by weight of raw material and be: ginkgo biloba extract I 0.040 parts, ginkgo biloba extract II 0.007 parts, wheat flour 110 parts, 45 parts, wheat bran, mass concentration be 0.9% 40-45 DEG C of salt solution 1.2 parts, sucrose 0.025 part, dietary alkali 0.025 part and peeling 14 parts, egg.
Step 4, the water adding 3-5ml, 45-55 DEG C in got ginkgo biloba extract I and ginkgo biloba extract II dissolve, dissolve completely, add got wheat flour, wheat bran, mass concentration be 0.9% 40-45 DEG C of saline solution, sucrose and dietary alkali mix, add prepared peeling egg again to carry out and face, obtain dough;
Step 5, gained dough is placed in 30-35 DEG C at leave standstill 12-15min, carry out with dough mixing machine pressure of mixing, the thickness of first pressing dough sheet is not less than 4mm, and dough sheet finally bears the calendering multiple of 8-10 times, makes dough sheet closely knit, bright and clean; Then the noodles that 1-1.4mm is thick are cut out; By cut noodles, at being placed in 20-25 DEG C, determine bar 45min; Be placed in 27-31 DEG C again, wind speed is under the condition of 6m-10m/ second, protect damp perspiration 1.5h, high temperature humidity discharging 2.5h at being then placed in 32-35 DEG C; Then after being placed in 35 DEG C of drying and processing 2.5h, normal temperature places 45min, is finally placed in less than the 15-20 DEG C 15min that formalizes, namely prepares Ginkgos fine dried noodles.
embodiment 1
A preparation method for Ginkgos fine dried noodles, comprises the following steps:
Step one, select 2 years raw ginkgo, pluck ginkgo leaf in May, in plucked ginkgo leaf, selecting the clean complete ginkgo leaf without rotting cleaning; Clean ginkgo leaf is put into the dry 24h of the drying box being set to 60 DEG C, carry out shattering rear mistake 40 mesh sieve; By shatter gained ginkgo leaf particle and volumetric concentration be 70% ethanol water mix according to the ratio that mass ratio is 1:15, be placed in 60 DEG C, ultrasonic wave process 3 times under 100kHz condition, each 10min; Then suction filtration is carried out to gained mixture after ultrasonic wave process, at collection suction filtration filtrate is placed in 60 DEG C after Vacuum Concentration, carry out centrifugation, decolouring, freeze drying, namely ginkgo biloba extract I is obtained, high performance liquid chromatography detects the main component of this extract is after testing GINKGO BILOBA EXTRACT, and content reaches 90%.
Step 2, select 2 years raw ginkgo, pluck the leaf of the raw ginkgo of 2-3 in September, in plucked ginkgo leaf, selecting the clean complete ginkgo leaf without rotting cleaning; Clean ginkgo leaf is put into the dry 24h of drying box of 60 DEG C, carry out shattering rear mistake 40 mesh sieve; The volumetric concentration adding its quality 6 times in ginkgo leaf particle after shattering is the ethanol water of 70%, is heated to seethe with excitement and constantly stirs keep 2h, is cooled to room temperature, obtains supernatant A after centrifugal; The volumetric concentration adding its quality 4 times in dregs is after centrifugation the ethanol water of 70%, is heated to boiling and constantly stirs keep 1h, is cooled to room temperature, filters to obtain supernatant B; Supernatant A and supernatant B is mixed to get mixing supernatant, in mixing supernatant, adds mixing supernatant quality 0.2% silicon dried soil stir, be placed in apparatus,Soxhlet's, extract with benzinum, ethyl acetate and methanol eddy successively; Extract obtained through silica gel column chromatography 3 times, then be 100:1 according to the volume ratio of carrene and methyl alcohol, 100:10,100:20, the order of 100:50,100:80 and 100:100 carries out gradient elution successively, obtains ginkgo biloba extract II, high performance liquid chromatography detects the main component of this extract is after testing ginkgolides, and content reaches 93%.
Step 3, to get ginkgo biloba extract I 0.040 parts according to parts by weight, ginkgo biloba extract II 0.007 parts, wheat flour 110 parts, 45 parts, wheat bran, mass concentration be 0.9% 40 DEG C of salt solution 1.2 parts, sucrose 0.025 part, dietary alkali 0.025 part and peeling 14 parts, egg, for subsequent use;
Step 4, the water adding 3-5ml, 45-55 DEG C in got ginkgo biloba extract I and ginkgo biloba extract II dissolve, dissolve completely, add got wheat flour, wheat bran, mass concentration be 0.9% 40-45 DEG C of saline solution, sucrose and dietary alkali mix, add prepared peeling egg again to carry out and face, obtain dough;
Step 5, gained dough is placed in 30 DEG C at leave standstill 12min, carry out with dough mixing machine pressure of mixing, the thickness 4mm of first pressing dough sheet, dough sheet finally bears the calendering multiple of 8 times, makes dough sheet closely knit, bright and clean; Then the noodles that 1mm is thick are cut out; By cut noodles, at being placed in 20 DEG C, determine bar 45min; Be placed in 27 DEG C again, wind speed is under the condition of 6mm/ second, protect damp perspiration 1.5h, high temperature humidity discharging 2.5h at being then placed in 32 DEG C; Then after being placed in 35 DEG C of drying and processing 2.5h, normal temperature places 45min, is finally placed in less than the 15 DEG C 15min that formalize, namely prepares Ginkgos fine dried noodles.
embodiment 2
A preparation method for Ginkgos fine dried noodles, comprises the following steps:
Step one, select 3 years raw ginkgo, pluck ginkgo leaf in May, in plucked ginkgo leaf, selecting the clean complete ginkgo leaf without rotting cleaning; Clean ginkgo leaf is put into the dry 24h of the drying box being set to 70 DEG C, carry out shattering rear mistake 40 mesh sieve; By shatter gained ginkgo leaf particle and volumetric concentration be 70% ethanol water mix according to the ratio that mass ratio is 1:15, be placed in 60 DEG C, ultrasonic wave process 3 times under 200kHz condition, each 10min; Then suction filtration is carried out to gained mixture after ultrasonic wave process, at collection suction filtration filtrate is placed in 60 DEG C after Vacuum Concentration, carry out centrifugation, decolouring, freeze drying, namely ginkgo biloba extract I is obtained, high performance liquid chromatography detects the main component of this extract is after testing GINKGO BILOBA EXTRACT, and content reaches 93%.
Step 2, select 3 years raw ginkgo, pluck the leaf of the raw ginkgo of 2-3 in September, in plucked ginkgo leaf, selecting the clean complete ginkgo leaf without rotting cleaning; Clean ginkgo leaf is put into the dry 24h of drying box of 70 DEG C, carry out shattering rear mistake 40 mesh sieve; The volumetric concentration adding its quality 6 times in ginkgo leaf particle after shattering is the ethanol water of 70%, is heated to seethe with excitement and constantly stirs keep 2h, is cooled to room temperature, obtains supernatant A after centrifugal; The volumetric concentration adding its quality 4 times in dregs is after centrifugation the ethanol water of 70%, is heated to boiling and constantly stirs keep 1h, is cooled to room temperature, filters to obtain supernatant B; Supernatant A and supernatant B is mixed to get mixing supernatant, in mixing supernatant, adds mixing supernatant quality 0.2% silicon dried soil stir, be placed in apparatus,Soxhlet's, extract with benzinum, ethyl acetate and methanol eddy successively; Extract obtained through silica gel column chromatography 3 times, then be 100:1 according to the volume ratio of carrene and methyl alcohol, 100:10,100:20, the order of 100:50,100:80 and 100:100 carries out gradient elution successively, obtains ginkgo biloba extract II, high performance liquid chromatography detects the main component of this extract is after testing ginkgolides, and content reaches 95%.
Step 3, to get ginkgo biloba extract I 0.038 parts according to parts by weight, ginkgo biloba extract II 0.005 parts, wheat flour 105 parts, 50 parts, wheat bran, mass concentration be 0.9% 45 DEG C of saline solutions 1.5 parts, sucrose 0.03 part, dietary alkali 0.03 part and peeling 14 parts, egg, for subsequent use;
Step 4, in got ginkgo biloba extract I and ginkgo biloba extract II, add 5ml, the water of 55 DEG C dissolves, dissolve completely, add got wheat flour, wheat bran, mass concentration be 0.9% 45 DEG C of saline solutions, sucrose and dietary alkalis mix, add prepared peeling egg again to carry out and face, obtain dough;
Step 5, gained dough is placed in 35 DEG C at leave standstill 15min, carry out with dough mixing machine pressure of mixing, the thickness 5mm of first pressing dough sheet, dough sheet finally bears the calendering multiple of 10 times, makes dough sheet closely knit, bright and clean; Then the noodles that 1.4mm is thick are cut out; By cut noodles, at being placed in 25 DEG C, determine bar 45min; Be placed in 31 DEG C again, wind speed is under the condition of 10m/ second, protect damp perspiration 1.5h, high temperature humidity discharging 2.5h at being then placed in 35 DEG C; Then after being placed in 35 DEG C of drying and processing 2.5h, normal temperature places 45min, is finally placed in less than the 20 DEG C 15min that formalize, namely prepares Ginkgos fine dried noodles.
embodiment 3
A preparation method for Ginkgos fine dried noodles, comprises the following steps:
Step one, select 3 years raw ginkgo, pluck ginkgo leaf in May, in plucked ginkgo leaf, selecting the clean complete ginkgo leaf without rotting cleaning; Clean ginkgo leaf is put into the dry 24h of the drying box being set to 65 DEG C, carry out shattering rear mistake 40 mesh sieve; By shatter gained ginkgo leaf particle and volumetric concentration be 70% ethanol water mix according to the ratio that mass ratio is 1:15, be placed in 60 DEG C, ultrasonic wave process 3 times under 120kHz condition, each 10min; Then suction filtration is carried out to gained mixture after ultrasonic wave process, at collection suction filtration filtrate is placed in 60 DEG C after Vacuum Concentration, carry out centrifugation, decolouring, freeze drying, namely ginkgo biloba extract I is obtained, high performance liquid chromatography detects the main component of this extract is after testing GINKGO BILOBA EXTRACT, and content reaches 95%.
Step 2, select 3 years raw ginkgo, pluck the leaf of the raw ginkgo of 2-3 in September, in plucked ginkgo leaf, selecting the clean complete ginkgo leaf without rotting cleaning; Clean ginkgo leaf is put into the dry 24h of drying box of 65 DEG C, carry out shattering rear mistake 40 mesh sieve; The volumetric concentration adding its quality 6 times in ginkgo leaf particle after shattering is the ethanol water of 70%, is heated to seethe with excitement and constantly stirs keep 2h, is cooled to room temperature, obtains supernatant A after centrifugal; The volumetric concentration adding its quality 4 times in dregs is after centrifugation the ethanol water of 70%, is heated to boiling and constantly stirs keep 1h, is cooled to room temperature, filters to obtain supernatant B; Supernatant A and supernatant B is mixed to get mixing supernatant, in mixing supernatant, adds mixing supernatant quality 0.2% silicon dried soil stir, be placed in apparatus,Soxhlet's, extract with benzinum, ethyl acetate and methanol eddy successively; Extract obtained through silica gel column chromatography 3 times, then be 100:1 by the volume ratio according to carrene and methyl alcohol, 100:10,100:20, the order of 100:50,100:80 and 100:100 carries out gradient elution successively, obtains ginkgo biloba extract II, high performance liquid chromatography detects the main component of this extract is after testing ginkgolides, and content reaches 95%.
Step 3, to get ginkgo biloba extract I 0.035 parts according to parts by weight, ginkgo biloba extract II 0.004 parts, wheat flour 100 parts, 40 parts, wheat bran, mass concentration be 0.9% 42 DEG C of saline solutions 1 part, sucrose 0.02 part, dietary alkali 0.02 part and peeling 15 parts, egg, for subsequent use;
Step 4, in got ginkgo biloba extract I and ginkgo biloba extract II, add 4ml, the water of 42 DEG C dissolves, dissolve completely, add got wheat flour, wheat bran, mass concentration be 0.9% 42 DEG C of saline solutions, sucrose and dietary alkalis mix, add prepared peeling egg again to carry out and face, obtain dough;
Step 5, gained dough is placed in 32 DEG C at leave standstill 13min, carry out with dough mixing machine pressure of mixing, the thickness 4.5mm of first pressing dough sheet, dough sheet finally bears the calendering multiple of 9 times, makes dough sheet closely knit, bright and clean; Then the noodles that 1.2mm is thick are cut out; By cut noodles, at being placed in 22 DEG C, determine bar 45min; Be placed in 28 DEG C again, wind speed is under the condition of 8m/ second, protect damp perspiration 1.5h, high temperature humidity discharging 2.5h at being then placed in 34 DEG C; Then after being placed in 35 DEG C of drying and processing 2.5h, normal temperature places 45min, is finally placed in less than the 15-20 DEG C 15min that formalizes, namely prepares Ginkgos fine dried noodles.
Claims (5)
1. a preparation method for Ginkgos fine dried noodles, is characterized in that: comprise the following steps:
Step one, select the raw ginkgo of 2-3, pluck ginkgo leaf in May; Ginkgo leaf is put into the dry 24h of drying box of 60-70 DEG C, shatter, cross 40 mesh sieves; By shatter gained ginkgo leaf particle and volumetric concentration be 70% ethanol water mix according to the ratio that mass ratio is 1:15, be placed in 60 DEG C, ultrasonic wave process 3 times under 100-200kHz condition, each 10min; Then suction filtration is carried out to gained mixture after ultrasonic wave process, at collection suction filtration filtrate is placed in 60 DEG C after Vacuum Concentration, carries out centrifugation, decolouring, freeze drying, namely obtain ginkgo biloba p.e I;
Step 2, select the raw ginkgo of 2-3, pluck ginkgo leaf in September; Ginkgo leaf is put into the dry 24h of drying box of 60-70 DEG C, shatter, cross 40 mesh sieves; The volumetric concentration adding its quality 6 times in ginkgo leaf particle after shattering is the ethanol water of 70%, is heated to seethe with excitement and constantly stirs keep 2h, is cooled to room temperature, obtains supernatant A after centrifugal; The volumetric concentration adding its quality 4 times in dregs is after centrifugation the ethanol water of 70%, is heated to boiling and constantly stirs keep 1h, is cooled to room temperature, filters to obtain supernatant B; Supernatant A and supernatant B is mixed to get mixing supernatant, in mixing supernatant, adds mixing supernatant quality 0.2% silicon dried soil stir, be placed in apparatus,Soxhlet's, extract with benzinum, ethyl acetate and methanol eddy successively; Extract obtained through silica gel column chromatography 3 times, be then that the carrene of 100:1-100:100 and methyl alcohol carry out wash-out by volume ratio, obtain ginkgo biloba p.e II;
Step 3, to get ginkgo biloba extract I 0.035-0.040 part according to parts by weight, ginkgo biloba extract II 0.004-0.007 part, wheat flour 100-120 part, wheat bran 40-50 part, mass concentration be 0.9% 40-45 DEG C of saline solution 1-1.5 part, sucrose 0.02-0.03 part, dietary alkali 0.02-0.03 part and peeling egg 14-15 part, for subsequent use;
Step 4, the water adding 3-5ml, 45-55 DEG C in got ginkgo biloba extract I and ginkgo biloba extract II dissolve, dissolve completely, add got wheat flour, wheat bran, saline solution, sucrose and dietary alkali to mix, then add prepared peeling egg and carry out and face, obtain dough;
Step 5, gained dough is placed in 30-35 DEG C at leave standstill 12-15min, carry out with dough mixing machine pressure of mixing, the thickness of first pressing dough sheet is not less than 4mm, and dough sheet finally bears the calendering multiple of 8-10 times; Then the noodles that 1-1.4mm is thick are cut out; By cut noodles, at being placed in 20-25 DEG C, determine bar 45min; Be placed in 27-31 DEG C again, wind speed is under the condition of 6m-10m/ second, protect damp perspiration 1.5h, high temperature humidity discharging 2.5h at being then placed in 32-35 DEG C; Then after being placed in 35 DEG C of drying and processing 2.5h, normal temperature places 45min, is finally placed in less than the 15-20 DEG C 15min that formalizes, namely prepares Ginkgos fine dried noodles.
2. the preparation method of Ginkgos fine dried noodles as claimed in claim 1, is characterized in that: the parts by weight that each raw material is got by step 3 institute are: ginkgo biloba extract I 0.040 parts, ginkgo biloba extract II 0.007 parts, wheat flour 110 parts, 45 parts, wheat bran, mass concentration are 40-45 DEG C of salt solution 1.2 parts, sucrose 0.025 part, the dietary alkali 0.025 part of 0.9% and remove the peel 14 parts, egg.
3. the preparation method of Ginkgos fine dried noodles as claimed in claim 1, is characterized in that: the silica gel granularity in described silicagel column is 200-300 order.
4. the preparation method of Ginkgos fine dried noodles as claimed in claim 1, it is characterized in that: described employing volume ratio is that the carrene of 100:1-100:100 and methyl alcohol carry out wash-out, concrete grammar is: be 100:1 according to the volume ratio of carrene and methyl alcohol, 100:10,100:20, the order of 100:50,100:80 and 100:100 carries out gradient elution successively.
5. as claim requires the preparation method of the Ginkgos fine dried noodles as described in 1, it is characterized in that: the temperature of protecting tide perspiration described in step 5 is 30 DEG C, and wind speed is 8m/ second.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109329738A (en) * | 2018-09-05 | 2019-02-15 | 湖北金银丰食品有限公司 | A kind of processing method of Ginkgos fine dried noodles |
| CN110353161A (en) * | 2018-04-08 | 2019-10-22 | 广东日可威富硒食品有限公司 | A kind of diabetes functionality selenium-rich black tomato noodles and preparation method thereof |
-
2014
- 2014-09-30 CN CN201410514732.2A patent/CN104256358A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110353161A (en) * | 2018-04-08 | 2019-10-22 | 广东日可威富硒食品有限公司 | A kind of diabetes functionality selenium-rich black tomato noodles and preparation method thereof |
| CN109329738A (en) * | 2018-09-05 | 2019-02-15 | 湖北金银丰食品有限公司 | A kind of processing method of Ginkgos fine dried noodles |
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