CN104365722A - Health care steaming and boiling type wax gourd peel flour product and processing method thereof - Google Patents
Health care steaming and boiling type wax gourd peel flour product and processing method thereof Download PDFInfo
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- 235000011274 Benincasa cerifera Nutrition 0.000 title claims abstract description 130
- 244000036905 Benincasa cerifera Species 0.000 title claims abstract description 130
- 235000013312 flour Nutrition 0.000 title claims abstract description 54
- 238000009835 boiling Methods 0.000 title claims abstract description 16
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 238000010025 steaming Methods 0.000 title abstract 3
- 239000000843 powder Substances 0.000 claims abstract description 51
- 235000012149 noodles Nutrition 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 50
- 238000002360 preparation method Methods 0.000 claims description 21
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- 238000001035 drying Methods 0.000 claims description 14
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- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
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- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical compound OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 1
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Classifications
-
- 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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Abstract
The invention discloses a health care steaming and boiling type wax gourd peel flour product and a processing method thereof and belongs to the technical field of wax gourd waste deep processing. The health care steaming and boiling type wax gourd peel flour product and the processing method have the advantages that the peel of fresh wax gourd is used as raw material, the peel, which is the waste of wax gourd deep processing, is dried and ground into powder for fully utilization, the powder is added to flour to make green wax gourd peel noodles and steamed bun, and the product is naturally green, fine in taste, unique in flavor, fragrant and tasty; the natural green color is appetizing, the product has the inherent nutritional and bioactive components of the wax gourd peel, certain dietary therapy and health care effects such as oxidization resistance, aging resistance, bacteria and inflammation resistance, liver protection and sugar lowering, diuresis and bowel relaxing, cancer prevention, and cardiovascular disease prevention, product additional value is increased, and the product is promising in application prospect.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of health care boiling class waxgourd peel Flour product and processing method thereof.
Background technology
Waxgourd peel taste is sweet cool in nature, has the effects such as heat-clearing, diuresis, detumescence, clearing damp.The nutriments such as flavones, polysaccharide, polyphenol, vitamin C, nicotinic acid, carrotene, mineral matter, dietary fiber are rich in waxgourd peel.Wherein, flavone compound have promoting blood circulation and removing blood stasis, protect the effects such as liver anti-inflammatory, antibacterial spasmolysis; Research for many years shows, the polysaccharide composition in waxgourd peel significantly can reduce blood sugar level and without obvious toxic-side effects; Plant polyphenol compounds has effect of anti-oxidant, anti-aging, antibacterial anticancer, angiocardiopathy preventing; In addition, dietary fiber has promotion intestines peristalsis, Constipation, immunity moderation systemic-function, promotes the discharge of toxic heavy metal in body, controls the effects such as blood-sugar content.In to the process of manufacture of wax gourd, have a large amount of waxgourd peel generations, but for a long time, very limited to the exploitation of waxgourd peel, except being used as medicine on a small quantity, major part directly abandons as discarded object, causes the serious waste of resource and the pollution of environment.
Traditional staple food of noodles, the steamed bun Jun Shi Chinese nation, has for shelf-stable, portable, the features such as instant.The staple food such as noodles and steamed bun goods are made by adding in flour after dry for waxgourd peel abrasive dust, it is the complete utilization belonging to waxgourd peel, produce without any discarded object in whole production process, not only increase the kind of traditional staple food goods such as noodles and steamed bun, also make waxgourd peel discarded object be fully utilized, add added value.
Summary of the invention
The object of this invention is to provide a kind of green health boiling class waxgourd peel wheaten food and preparation method thereof, the discarded object waxgourd peel of wax gourd is fully utilized, join in flour and carry out deep processing, make the staple food such as noodles and steamed bun goods, make the green that product can keep natural, there is again certain health-care efficacy, attractive color, nutritious, improve its added value, there is good application prospect.
For achieving the above object, the present invention is by the following technical solutions:
A kind of health care boiling class waxgourd peel Flour product, it comprises following raw material to make: Strong flour, waxgourd peel powder and water; With the quality of Strong flour for benchmark, the consumption of waxgourd peel powder is 1% ~ 30% of Strong flour quality, and the consumption of water is 35% ~ 55% of Strong flour quality.
Described waxgourd peel powder is 5% by fresh waxgourd peel in 40 ~ 100 DEG C of freeze-day with constant temperature to water content, then by dried waxgourd peel abrasive dust, crosses 100 mesh sieves and obtain.
Described health care boiling class waxgourd peel Flour product is waxgourd peel noodles or waxgourd peel steamed bun.
As the preferred technical solution of the present invention, the processing method of described waxgourd peel noodles is as follows:
(1) preparation of waxgourd peel powder: be 5% in 40 ~ 100 DEG C of freeze-day with constant temperature to water content by fresh waxgourd peel, then by dried waxgourd peel abrasive dust, crosses 100 mesh sieves, obtained waxgourd peel powder;
(2) and face: Strong flour, waxgourd peel powder and water are put into dough mixing machine, with dough mixing machine and face 10 ~ 20min, material base is held agglomerating, with the quality of Strong flour for benchmark, the addition of waxgourd peel powder accounts for 1% ~ 30% of Strong flour quality, and the consumption of water accounts for 35% ~ 55% of Strong flour quality;
(3) slaking: by the dough slaking 25 ~ 35min under 20 ~ 30 DEG C of conditions become reconciled, dough is fully absorbed water, forms gluten network structure;
(4) compressing tablet, slitting: the small-sized machine for pressing noodles of dough good for slaking is pressed into the wetted surface bar that 1 ~ 2mm is thick, 2 ~ 3mm is wide, 20 ~ 30cm is long;
(5) dry: wetted surface bar evenly to be divided in stainless steel disc, packs after being placed in thermostatic drying chamber drying.
As the preferred technical solution of the present invention, be dissolved in by salt in the water in described step (2), with the quality of water for benchmark, the consumption of salt is 1.5% ~ 3%.
The drying condition of the wetted surface bar in described step (5) is that freeze-day with constant temperature to water content is 3% ~ 6% under the condition of 35 ~ 55 DEG C.
As the preferred technical solution of the present invention, the processing method of described waxgourd peel steamed bun is as follows:
(1) preparation of waxgourd peel powder: be 5% in 40 ~ 100 DEG C of freeze-day with constant temperature to water content by fresh waxgourd peel, then by dried waxgourd peel abrasive dust, crosses 100 mesh sieves, obtained waxgourd peel powder;
(2) and face: after Strong flour, waxgourd peel powder, active dry yeasr are mixed thoroughly, add water stirring, put into dough mixing machine neutral plane 15 ~ 20min, make dough surface smooth, finger presses has fingerprint, to be tack-freely advisable, with the quality of Strong flour for benchmark, the addition of waxgourd peel powder accounts for 1% ~ 30% of Strong flour quality, and the addition of active dry yeasr accounts for 0.5% of Strong flour quality; The consumption of water accounts for 35% ~ 55% of Strong flour quality;
(3) proof: the dough of becoming reconciled is put into 20 ~ 30 DEG C, ferment in the proofing box of relative humidity 75% ~ 85% 40 ~ 60min, to dough volume increase by 1 times, internal cellular even tissue is advisable;
(4) shaping: to take out dough, kneading 5 ~ 10 min, rub circle, to strengthen the network structure of gluten by hand;
(5) steam: be placed in after steamer steams 30 ~ 40min by proofing complete dough.
Beneficial effect of the present invention: the present invention makes on basis in traditional staple food Flour product, with waxgourd peel powder for raw material, develop two kinds of attractive color, nutritious, there are the green staple food goods of dietotherapy and health-care efficacy, wax gourd discarded object waxgourd peel is made to carry out complete utilization, enriched the kind of staple food, the industrialization being conducive to novel staple food is produced, and adds value-added content of product; Products obtained therefrom of the present invention maintains the green of waxgourd peel, has the distinctive delicate fragrance of its waxgourd peel, delicate mouthfeel, unique flavor.Waxgourd peel is carried out waste utilization, and the Flour product made is dark green as emerald green, and delicate fragrance is good to eat, nutritious, can not only arouse the appetite of edible crowd, more be of value to health; The noodles and the steamed bun that add waxgourd peel powder not only have natural green, people's appetite is increased, can also improve the diet structure of people; Add the noodles of waxgourd peel powder and steamed bun to there is anti-oxidant, anti-ageing, anti-inflammation, protect dietotherapy and the health-care efficacies such as liver hypoglycemic, diuresis defaecation, anti-canceration, angiocardiopathy preventing.
Detailed description of the invention
Embodiment 1
The preparation method of the waxgourd peel noodles of the present embodiment, step is as follows:
(1) preparation of waxgourd peel powder: be 5% in 40 DEG C of freeze-day with constant temperature to water content by fresh waxgourd peel, then by dried waxgourd peel abrasive dust, crosses 100 mesh sieves, obtained waxgourd peel powder;
(2) and face: Strong flour 100Kg, waxgourd peel powder 1Kg and water 35Kg are put into dough mixing machine, with dough mixing machine and face 10min, material base is held agglomerating;
(3) slaking: by the dough slaking 35min under 20 DEG C of conditions become reconciled, dough is fully absorbed water, forms gluten network structure;
(4) compressing tablet, slitting: the small-sized machine for pressing noodles of dough good for slaking is pressed into the wetted surface bar that 1mm is thick, 2mm is wide, 20cm is long;
(5) dry: evenly divided in stainless steel disc by wetted surface bar, being placed in thermostatic drying chamber freeze-day with constant temperature under the condition of 35 DEG C is 6% to water content, then packs.
Embodiment 2
The preparation method of the waxgourd peel noodles of the present embodiment, step is as follows:
(1) preparation of waxgourd peel powder: be 5% in 100 DEG C of freeze-day with constant temperature to water content by fresh waxgourd peel, then by dried waxgourd peel abrasive dust, crosses 100 mesh sieves, obtained waxgourd peel powder;
(2) and face: Strong flour 100Kg, waxgourd peel powder 30Kg, salt 1.35Kg and water 55Kg are put into dough mixing machine, with dough mixing machine and face 20min, material base is held agglomerating;
(3) slaking: by the dough slaking 25min under 30 DEG C of conditions become reconciled, dough is fully absorbed water, forms gluten network structure;
(4) compressing tablet, slitting: the small-sized machine for pressing noodles of dough good for slaking is pressed into the wetted surface bar that 2mm is thick, 3mm is wide, 30cm is long;
(5) dry: evenly divided in stainless steel disc by wetted surface bar, being placed in thermostatic drying chamber freeze-day with constant temperature under the condition of 45 DEG C is 3% to water content, then packs.
Embodiment 3
The preparation method of the waxgourd peel noodles of the present embodiment, step is as follows:
(1) preparation of waxgourd peel powder: be 5% in 80 DEG C of freeze-day with constant temperature to water content by fresh waxgourd peel, then by dried waxgourd peel abrasive dust, crosses 100 mesh sieves, obtained waxgourd peel powder;
(2) and face: Strong flour 100Kg, waxgourd peel powder 15Kg, salt 0.675Kg and water 40Kg are put into dough mixing machine, with dough mixing machine and face 15min, material base is held agglomerating;
(3) slaking: by the dough slaking 26min under 28 DEG C of conditions become reconciled, dough is fully absorbed water, forms gluten network structure;
(4) compressing tablet, slitting: the small-sized machine for pressing noodles of dough good for slaking is pressed into the wetted surface bar that 1.5mm is thick, 2.5mm is wide, 25cm is long;
(5) dry: evenly divided in stainless steel disc by wetted surface bar, pack after being placed in thermostatic drying chamber drying, drying condition is that freeze-day with constant temperature to water content is 4% under the condition of 40 DEG C.
Embodiment 4
The preparation method of the waxgourd peel noodles of the present embodiment, step is as follows:
(1) preparation of waxgourd peel powder: be 5% in 50 DEG C of freeze-day with constant temperature to water content by fresh waxgourd peel, then by dried waxgourd peel abrasive dust, crosses 100 mesh sieves, obtained waxgourd peel powder;
(2) and face: Strong flour 100Kg, waxgourd peel powder 20Kg, salt 0.9Kg and water 42Kg are put into dough mixing machine, with dough mixing machine and face 18min, material base is held agglomerating;
(3) slaking: by the dough slaking 30min under 25 DEG C of conditions become reconciled, dough is fully absorbed water, forms gluten network structure;
(4) compressing tablet, slitting: the small-sized machine for pressing noodles of dough good for slaking is pressed into the wetted surface bar that 2mm is thick, 2mm is wide, 20cm is long;
(5) dry: evenly divided in stainless steel disc by wetted surface bar, pack after being placed in thermostatic drying chamber drying, drying condition is that freeze-day with constant temperature to water content is 5% under the condition of 40 DEG C.
Embodiment 5
The preparation method of the waxgourd peel steamed bun of the present embodiment, step is as follows:
(1) preparation of waxgourd peel powder: be 5% in 40 DEG C of freeze-day with constant temperature to water content by fresh waxgourd peel, then by dried waxgourd peel abrasive dust, crosses 100 mesh sieves, obtained waxgourd peel powder;
(2) and face: after Strong flour 1Kg, waxgourd peel powder 0.01Kg, active dry yeasr 5g being mixed thoroughly, add 0.45Kg water and stir, method by hand rubs dough 15min, makes dough surface smooth, and finger presses has fingerprint, to be tack-freely advisable;
(3) proof: the dough of becoming reconciled is put into 20 DEG C, ferment in the proofing box of relative humidity 75% 40min, to dough volume increase by 1 times, internal cellular even tissue is advisable;
(4) shaping: to take out dough, kneading 5min, rub circle, to strengthen the network structure of gluten by hand;
(5) steam: be placed in steamer steam 30min by proofing complete dough.
Embodiment 6
The preparation method of the waxgourd peel steamed bun of the present embodiment, step is as follows:
(1) preparation of waxgourd peel powder: be 5% in 100 DEG C of freeze-day with constant temperature to water content by fresh waxgourd peel, then by dried waxgourd peel abrasive dust, crosses 100 mesh sieves, obtained waxgourd peel powder;
(2) and face: after Strong flour 1Kg, waxgourd peel powder 0.3Kg, active dry yeasr 5g being mixed thoroughly, add 0.55Kg water and stir, method by hand rubs dough 20min, makes dough surface smooth, and finger presses has fingerprint, to be tack-freely advisable;
(3) proof: the dough of becoming reconciled is put into 30 DEG C, ferment in the proofing box of relative humidity 85% 60min, to dough volume increase by 1 times, internal cellular even tissue is advisable;
(4) shaping: to take out dough, kneading 10 min, rub circle, to strengthen the network structure of gluten by hand;
(5) steam: be placed in steamer steam 40min by proofing complete dough.
Embodiment 7
The preparation method of the waxgourd peel steamed bun of the present embodiment, step is as follows:
(1) preparation of waxgourd peel powder: be 5% in 50 DEG C of freeze-day with constant temperature to water content by fresh waxgourd peel, then by dried waxgourd peel abrasive dust, crosses 100 mesh sieves, obtained waxgourd peel powder;
(2) and face: after Strong flour 1Kg, waxgourd peel powder 0.2Kg, active dry yeasr 5g being mixed thoroughly, add 0.35Kg water and stir, method by hand rubs dough 15min, makes dough surface smooth, and finger presses has fingerprint, to be tack-freely advisable;
(3) proof: the dough of becoming reconciled is put into 25 DEG C, ferment in the proofing box of relative humidity 80% 50min, to dough volume increase by 1 times, internal cellular even tissue is advisable;
(4) shaping: to take out dough, kneading 8min, rub circle, to strengthen the network structure of gluten by hand;
(5) steam: be placed in after steamer steams 35min by proofing complete dough.
Embodiment 8
The preparation method of the waxgourd peel steamed bun of the present embodiment, step is as follows:
(1) preparation of waxgourd peel powder: be 5% in 70 DEG C of freeze-day with constant temperature to water content by fresh waxgourd peel, then by dried waxgourd peel abrasive dust, crosses 100 mesh sieves, obtained waxgourd peel powder;
(2) and face: after Strong flour 1Kg, waxgourd peel powder 0.15Kg, active dry yeasr 5g being mixed thoroughly, add 0.5Kg water and stir, method by hand rubs dough 18min, makes dough surface smooth, and finger presses has fingerprint, to be tack-freely advisable;
(3) proof: the dough of becoming reconciled is put into 28 DEG C, ferment in the proofing box of relative humidity 82% 55min, to dough volume increase by 1 times, internal cellular even tissue is advisable;
(4) shaping: to take out dough, kneading 6min, rub circle, to strengthen the network structure of gluten by hand;
(5) steam: be placed in after steamer steams 36min by proofing complete dough.
Claims (7)
1. the boiling class that keeps healthy a waxgourd peel Flour product, is characterized in that it comprises following raw material to make: Strong flour, waxgourd peel powder and water; With the quality of Strong flour for benchmark, the consumption of waxgourd peel powder is 1% ~ 30% of Strong flour quality, and the consumption of water is 35% ~ 55% of Strong flour quality.
2. health care boiling class waxgourd peel Flour product according to claim 1, is characterized in that: described waxgourd peel powder is 5% by fresh waxgourd peel in 40 ~ 100 DEG C of freeze-day with constant temperature to water content, then by dried waxgourd peel abrasive dust, crosses 100 mesh sieves and obtain.
3. health care boiling class waxgourd peel Flour product according to claim 1, is characterized in that: described health care boiling class waxgourd peel Flour product is waxgourd peel noodles or waxgourd peel steamed bun.
4. health care boiling class waxgourd peel Flour product according to claim 3, is characterized in that: the processing method of described waxgourd peel noodles is as follows:
(1) preparation of waxgourd peel powder: be 5% in 40 ~ 100 DEG C of freeze-day with constant temperature to water content by fresh waxgourd peel, then by dried waxgourd peel abrasive dust, crosses 100 mesh sieves, obtained waxgourd peel powder;
(2) and face: Strong flour, waxgourd peel powder and water are put into dough mixing machine, with dough mixing machine and face 10 ~ 20min, material base is held agglomerating, with the quality of Strong flour for benchmark, the addition of waxgourd peel powder accounts for 1% ~ 30% of Strong flour quality, and the consumption of water accounts for 35% ~ 45% of Strong flour quality;
(3) slaking: by the dough slaking 25 ~ 35min under 20 ~ 30 DEG C of conditions become reconciled, dough is fully absorbed water, forms gluten network structure;
(4) compressing tablet, slitting: dough machine for pressing noodles good for slaking is pressed into the wetted surface bar that 1 ~ 2mm is thick, 2 ~ 3mm is wide, 20 ~ 30cm is long;
(5) dry: wetted surface bar evenly to be divided in stainless steel disc, packs after being placed in thermostatic drying chamber drying.
5. health care boiling class waxgourd peel Flour product according to claim 4, is characterized in that: be dissolved in by salt in the water in described step (2), and with the quality of water for benchmark, the consumption of salt is 1.5% ~ 3%.
6. health care boiling class waxgourd peel Flour product according to claim 4, is characterized in that: the drying condition of the wetted surface bar in described step (5) is that freeze-day with constant temperature to water content is 3% ~ 6% under the condition of 35 ~ 45 DEG C.
7. health care boiling class waxgourd peel Flour product according to claim 3, is characterized in that: the processing method of described waxgourd peel steamed bun is as follows:
(1) preparation of waxgourd peel powder: be 5% in 40 ~ 100 DEG C of freeze-day with constant temperature to water content by fresh waxgourd peel, then by dried waxgourd peel abrasive dust, crosses 100 mesh sieves, obtained waxgourd peel powder;
(2) and face: after Strong flour, waxgourd peel powder, active dry yeasr are mixed thoroughly, add water stirring, put into dough mixing machine neutral plane 15 ~ 20min, with the quality of Strong flour for benchmark, the addition of waxgourd peel powder accounts for 1% ~ 30% of Strong flour quality, and the addition of active dry yeasr accounts for 0.5% of Strong flour quality; The consumption of water accounts for 35% ~ 55% of Strong flour quality;
(3) proof: the dough of becoming reconciled is put into 20 ~ 30 DEG C, ferment in the proofing box of relative humidity 75% ~ 85% 40 ~ 60min;
(4) shaping: to take out dough, tumbling 5 ~ 10 min, rub circle by hand;
(5) steam: the dough after shaping is placed in steamer and steams 30 ~ 40min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410754827.1A CN104365722A (en) | 2014-12-11 | 2014-12-11 | Health care steaming and boiling type wax gourd peel flour product and processing method thereof |
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| CN201410754827.1A CN104365722A (en) | 2014-12-11 | 2014-12-11 | Health care steaming and boiling type wax gourd peel flour product and processing method thereof |
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| CN104365722A true CN104365722A (en) | 2015-02-25 |
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| CN201410754827.1A Pending CN104365722A (en) | 2014-12-11 | 2014-12-11 | Health care steaming and boiling type wax gourd peel flour product and processing method thereof |
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| CN (1) | CN104365722A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106343355A (en) * | 2016-08-26 | 2017-01-25 | 河南农业大学 | Wax-gourd-juice noodles and production process thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106343355A (en) * | 2016-08-26 | 2017-01-25 | 河南农业大学 | Wax-gourd-juice noodles and production process thereof |
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