CN104522761A - Obesity-controlled instant vinegar-pepper soup - Google Patents
Obesity-controlled instant vinegar-pepper soup Download PDFInfo
- Publication number
- CN104522761A CN104522761A CN201510008461.8A CN201510008461A CN104522761A CN 104522761 A CN104522761 A CN 104522761A CN 201510008461 A CN201510008461 A CN 201510008461A CN 104522761 A CN104522761 A CN 104522761A
- Authority
- CN
- China
- Prior art keywords
- powder
- parts
- vinegar
- pepper
- sweet potato
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Noodles (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides an obesity-controlled instant vinegar-pepper soup. The obesity-controlled instant vinegar-pepper soup is composed of dietary fiber materials and seasoners, wherein the dietary fiber materials are prepared from sweet potato powder, pumpkin powder, wheat bran powder, maize germ powder and oat bran powder. The prepared obesity-controlled instant vinegar-pepper soup is rich in various kinds of dietary fibers, nutrition components are rich, sour and peppery taste are delicious, the vinegar-pepper soup is convenient to eat, certain antiobesity effect can be achieved through eating the vinegar-pepper soup for a long time, and it is not prone to being fat again.
Description
Technical field
The present invention relates to a kind of control fertilizer and facilitate vinegar-pepper soup and preparation method thereof, belong to the technical field of food.
Background technology
Obesity is a kind of chronic metabolic disease caused by many factors, and the percentage causing body fat percentage of liveweight with the volume of body fat cell and cell number increase extremely increases and too much deposits fat for feature in some local.Its fat reason has: 1. inherent cause: mostly regard as multifactor heredity, when the physique of father and mother entails children, be not by a gene, but the physique of children is decided by multiple gene, so be called multiple-factor inheritance, such as Non-Insulin Dependent Diabetes Mellitus, obesity, just belong to this kind of heredity of what.Have a people fat in father and mother, then children have the probability of 40% obesity, if father and mother both sides are all fat, the probability that children may be fat is increased to 70% ~ 80%.2. the factor of social environment: a lot of people has that to eat be exactly the idea of good fortune, society now, food species is various, and cuisines of all kinds are everlasting and are lured you, adding has a big dinner almost becomes a kind of general amusement, and this becomes the main cause causing obesity certainly.3. the factor of psychology: in order to remove the worry in mood, the instability in mood, many people give vent to eating.This is all the reason causing hyperalimentation and cause fat.4. the factor relevant with motion: moving to help consumes fat, among daily life, along with the prosperity of the vehicles, the mechanization of work, housework amount alleviates, and makes the chance of human consumption heat less, on the other hand because the energy of picked-up does not reduce, and formed fat.Fat to cause daily activity more to ease up slow, sluggish, more again lowers the consumption of heat, cause vicious circle, encourages fat generation.
Along with the abundant of people's material and growth in the living standard, obesity has become a kind of universal phenomenon, the self-image that obesity causes and healthy problem also more and more cause the attention of people, people begin through fat-reducing and shape to improve the confidence of oneself and safeguard healthy, also there is slimming medicine miscellaneous in existing market, slim tea, much achieve the goal by adding cathartic, fat-reducing effect is good in a short time, but easily rebound, and large to healthy harm.Therefore invent a kind of fat-reducing effect good, can not rebound, just have realistic meaning very much to healthy harmless diet food.
Summary of the invention
A kind of control fertilizer is the object of the present invention is to provide to facilitate vinegar-pepper soup.Described control fertilizer facilitates vinegar-pepper soup to be rich in multiple dietary fiber, rich in nutrition content, vinegar-pepper good to eat, instant, and long-term eating can play certain antiobesity action, and not easily rebounds.
For solving the problems of the technologies described above, the present invention realizes by the following technical solutions:
A kind of control fertilizer facilitates vinegar-pepper soup, according to listed as parts by weight, is made up of dietary fiber material 50-150 part and flavoring 10-50 part.
Specifically, aforesaid control fertilizer facilitates vinegar-pepper soup, according to listed as parts by weight, is made up of 100 parts, dietary fiber material and flavoring 30 parts.
Described dietary fiber material, according to listed as parts by weight, is made up of sweet potato powder 30-90 part, pumpkin powder 20-40 part, wheat bran powder 20-60 part, corn plumule powder 20-60 part and oat bran powder 30-70 part.
Specifically, aforesaid dietary fiber material, according to listed as parts by weight, is made up of sweet potato powder 60 parts, pumpkin powder 30 parts, 40 parts, wheat bran powder, corn plumule powder 40 parts and 50 parts, oat bran powder.
Aforesaid dietary fiber material makes like this: after little to sweet potato powder, pumpkin powder, wheat bran powder, corn plumule powder and oat bran powder fire is fried 5-15 minute, water spray, makes moisture content be 16%-22%, then carry out expanded, to obtain final product.
Specifically, aforesaid dietary fiber material makes like this: after little to sweet potato powder, pumpkin powder, wheat bran powder, corn plumule powder and oat bran powder fire is fried 10 minutes, water spray, makes moisture content be 18%-20%, twin screen extrusion apparatus is adopted to carry out expanded, extrusion temperature 160 DEG C, rate of feeding 40g/min, screw speed 160r/min, make diameter 1-2cm, the cylindrical particle of length 3-5cm, packing, to obtain final product.
Aforesaid flavoring is made up of Hu Luobusi 3-7 part, Bai Luobusi 3-7 part, sweet potato noodles 5-15 part, shredded sauerkraut 15-25 part, salad oil 3-7 part, ginger 3-6 part, green onion 1-3 part, garlic 1-3 part, salt 5-9 part, soy sauce 3-7 part, capsicum 7-13 part, pepper 1-3 part, Chinese prickly ash 1-3 part and olive oil 5-9 part.
Specifically, aforementioned flavoring is made up of Hu Luobusi 5 parts, Bai Luobusi 5 parts, sweet potato noodles 10 parts, shredded sauerkraut 20 parts, salad oil 5 parts, ginger 4 parts, green onion 2 parts, garlic 2 parts, salt 7 parts, 5 parts, soy sauce, 10 parts, capsicum, 2 parts, pepper, 2 parts, Chinese prickly ash and 7 parts, olive oil.
Aforesaid flavoring makes like this: salad oil and olive oil are put into the little fire of pot and boil to boiling, put into ginger, green onion, garlic, capsicum, pepper and Chinese prickly ash, rolling frying, in time smelling obvious fragrance, add Hu Luobusi, Bai Luobusi, sweet potato noodles and shredded sauerkraut continue to boil 5 minutes, adding salt and soy sauce fries even, packing, to obtain final product;
Aforesaid shredded sauerkraut makes like this: green vegetables are put into boiling water and stir 1 minute up and down, pull out, rinse well with clear water, drain, obtain A product; The clear water that corn flour adds 60 times amount stirs evenly, boiled, obtains B product; Loaded in altar by A product, pour B product into and flood A product, adding the old sour soup taken out from finished product of A product weight 10%, sealing altar mouth, places after 24 hours, to obtain final product.
Control fertilizer of the present invention facilitates vinegar-pepper soup to comprise dietary fiber material and flavoring.Wherein dietary fiber material is made primarily of sweet potato powder, pumpkin powder, wheat bran powder, corn plumule powder and oat bran powder.Wherein sweet potato powder is that the section of fresh potato dries the powder broken into, containing abundant saccharic, vitamin, mineral matter, food fiber etc.The multivitamins such as the carrotene in Ipomoea batatas, vitamin B1, required by maintaining health.Prevent inferior health, fat-reducing, fitness and the effect such as anticancer.Ipomoea batatas contains the nutritional labeling of the needed by human such as abundant starch, vitamin, cellulose, also containing abundant mineral element and the linoleic acid etc. such as magnesium, phosphorus, calcium, selenium.These substances keep blood vessel elasticity, and are a kind of desirable diet food.The powder of pumpkin powder and pumpkin.Pumpkin powder contains abundant carbohydrate, protein, dietary fiber, vitamin, carrotene, pectin, and the trace element that potassium, iron, magnesium etc. are abundant, in addition also have citrulling, arginine etc. and some enzymes very useful to human body, fat content is but very low.It has played protective effect to insulin cell; diabetic's blood pressure can be made; blood sugar declines; secondly the pectin in pumpkin powder can delay enteron aisle to absorption that is sugared and lipid; neutralization, remove heavy metal of body and part agricultural chemicals, and Liver and kidney function can be helped to weaken power of regeneration that patient strengthens liver and kidney cells.Pumpkin powder contains a large amount of SOJ factor in addition, have promote longevity, skin maintenance, skin be lush, especially has beauty treatment, effect of weight reducing to women.Wheat bran powder is the seed coat under sieving after flour got by wheat mill, the powder that skin exactly breaks into, there is abundant dietary fiber, it is the nutrient of needed by human, the fibre composition in food can be improved, constipation situation can be improved, the excretion of fat and nitrogen can be impelled simultaneously, significant to the preventive and therapeutic effect of clinical common fiber shortage property disease.Corn plumule powder corn plumule powder and the corn rice plumule dregs of rice take maize germ as raw material, gets the byproduct after oil through squeezing or lixiviate.Also known as the corn navel dregs of rice.Generally before production cornstarch first by corn soaking, fragmentation, separated plumule, then get oil.Get oily technique and divide dry and wet way two kinds.Namely corn germ cake is obtained after getting oil.Containing thick protein 18% ~ 20% in corn germ cake, crude fat 1% ~ 2%, crude fibre 11% ~ 12%.Oat bran powder is the powder that the seed coat under sieving after flour got by oat mill breaks into.Abundant beta glucan, beta glucan belongs to soluble dietary fiber, is known Effective Fractions Depressing Blood-lipids; Mineral matter and the trace element such as calcium, phosphorus, iron, zinc, manganese, chromium of rich content, have certain effect to prevention of osteoporosis, can promote wound healing, and prevent anaemia etc.The present invention adopts sweet potato powder, pumpkin powder, wheat bran powder, corn plumule powder and oat bran powder to make dietary fiber material.Owing to containing abundant dietary fiber in above-mentioned raw materials, after edible, can satiety be increased, promote digestion, reach the object of fat-reducing, also contain abundant vitamin and mineral matter, rich in nutrition content simultaneously.
Containing Hu Luobusi, Bai Luobusi, sweet potato noodles and shredded sauerkraut in flavoring of the present invention, it is good to eat that the vinegar-pepper soup made is vinegar-pepper, and mouthfeel is better, can also meet the daily intake for food of overweight people and nutritional labeling requirement, liking very by consumer.
Applicant is when making control fertilizer of the present invention and facilitating vinegar-pepper soup, sweet potato powder, pumpkin powder, wheat bran powder, corn plumule powder and oat bran powder is found to put into twin screen extrusion apparatus, the dietary fiber material made adds after boiling water brews 5min, what wherein have is very hard, moisture can not be dipped into inside particle, what have is very soft, is shattered into pasty state completely, affects mouthfeel very much.Therefore applicant has carried out a large amount of technical studies to the bulking process of dietary fiber material, above-mentioned raw materials powder is determined to mix, little fire is fried after 10 minutes, water spray to moisture content is 18%-20%, twin screen extrusion apparatus is adopted to carry out again expanded, extrusion temperature 160 DEG C, rate of feeding 40g/min, during screw speed 170r/min, make diameter 1-2cm, the cylindrical particle of length 3-5cm, the dietary fiber material that this method is made adds boiling water and brews 5 minutes, particle wherein can well keep original shape, do not fall bits, and it is neither too hard, nor too soft, taste soft good to eat.
Applicant is to the fertile formula facilitating vinegar-pepper soup of control of the present invention, and manufacture craft and fat-reducing effect have carried out a large amount of experimental studies, and result is as follows:
experimental example 1, the expanded investigation of dietary fiber material
1 test material: little to sweet potato powder 600g, pumpkin powder 300g, wheat bran powder 400g, corn plumule powder 400g and oat bran powder 500g fire is fried the mixed diet fiber powder obtained for 5-15 minute.
2 extrusion equipments: DSE-25 type twin-screw extruder laboratory stations: German Brabender food instrument company, outer screw diameter 25 mm, draw ratio 1: 20, extruding each section length is I district 150 mm, II district 150 mm, III district 100 mm, IV district 50 mm, V district 100 mm.Circular die, die orifice aperture 4 mm.
3 test methods
3.1 experimental design: experimental design factor level wherein extrusion temperature as shown in table 1 is extruder V district temperature.
Note: " * " for extrusion equipment can not stable operation, cannot sample be obtained.
3.2 Extrusion Products evaluations
3.2.1 sensory evaluation: sensory evaluation personnel (men and women half and half) are served as by 10 technical staff with Food Science professional degree.Evaluate employing 5 points system.Sensory evaluation index, standards of grading etc. are as shown in table 2.
3.2.2 expansion rate: mixed diet fiber powder Extrusion Products is truncated into the long sample section of 20cm, measures sample diameter in every section of central authorities.Puffed degree=product diameter/die diameter (4mm), repeats 15 times.Linear interpolation method is adopted expansion rate to be turned to 5 points of systems, concrete grammar is: expansion rate maximum Xmax in product is defined as 5.0 points, minimum of a value Xmin is decided to be 1.0 points, and the score value corresponding to other expansion rates X is S (X)=4 × (X-Xmin) ÷ (Xmax-Xmin)+1.0.
3.2.3 comprehensive grading: in conjunction with the actual organoleptic attribute of mixed diet fiber powder Extrusion Products, tentatively determines that food fibre powder Extrusion Products evaluation criterion weight is as shown in table 3.Comprehensive grading is each index weight score sum.Comprehensive grading=expansion rate score × weight (0.40)+smell score × weight (0.10)+apparent score × weight (0.25)+mouthfeel score × weight (0.25).
3.3 data processings: adopt DPSv7.55 software to carry out data processing.
4 results and analysis
4.1 extrusion temperatures are on the impact of product performance: extrusion temperature on the mouth feel score of puffed dietary fiber powder, apparent scoring, expansion rate, on smell and comprehensive grading impact, in table 4.
Conclusion: as seen from the above table, along with the rising of extrusion temperature, the mouth feel score of food fibre powder first increases, after tend towards stability, 160 DEG C time, reach maximum, be 3.51 points, the apparent scoring of food fibre powder, expansion rate and comprehensive grading first increase, rear reduction, reaches maximum when 160 DEG C, is respectively 4.05 points, 4.46 points and 3.98 points.
4.2 material water ratios are on the impact of product performance: material water ratio on the mouth feel score of puffed dietary fiber powder, apparent scoring, expansion rate, on smell and comprehensive grading impact, in table 5.
Conclusion: during material water ratio≤20%, the mouth feel score change of product is not remarkable, material water ratio >20%, and products taste scoring significantly declines.Along with the increase of material water ratio, the apparent scoring of product, expansion rate and comprehensive grading first increase, and rear reduction, reaches maximum when material water ratio is 20%, is respectively 3.67 points, 4.58 points and 3.95 points.
4.3 rate of feeding are on the impact of product performance: rate of feeding on the mouth feel score of puffed dietary fiber powder, apparent scoring, expansion rate, on smell and comprehensive grading impact, in table 6.
Conclusion: when rate of feeding is 20g/min, extruder cannot steady operation.Be greater than 20g/min, along with the increase of rate of feeding, the apparent scoring of product, expansion rate and comprehensive grading first increase, and rear reduction, reaches maximum when rate of feeding is 40g/min, is respectively 4.12 points, 4.58 points and 3.95 points.
4.4 screw speeds are on the impact of product: screw speed on the mouth feel score of puffed dietary fiber powder, apparent scoring, expansion rate, on smell and comprehensive grading impact, in table 7.
Conclusion: along with the raising of screw speed, the mouth feel score of product first increases, rear reduction, reaches maximum 3.87 points when 160r/min; The apparent scoring of product, expansion rate and comprehensive grading first increase, after slightly decline, reach when 160r/min maximum, be respectively 4.23 points, 5.00 points and 4.45 points.
From above experimental result: consider food fibre powder Extrusion Products mass property, and bonding apparatus condition, determine that the technique of mixed diet fiber powder extrusion is: extrusion temperature 160 DEG C, material water ratio 18% ~ 20%, rate of feeding 40g/min, screw speed 160 ~ 180 r/min.
experimental example 2, mouthfeel is investigated
One, raw material:
1, control fertilizer of the present invention facilitates vinegar-pepper soup: make according to the method for embodiment 1.
2, contrast vinegar-pepper soup 1, manufacture craft is as follows:
Formula: sweet potato powder 60g, pumpkin powder 30g, wheat bran powder 40g, corn plumule powder 40g, oat bran powder 50g, Hu Luobusi 5g, Bai Luobusi 5 parts of g, sweet potato noodles 10g, shredded sauerkraut 20g, salad oil 5g, ginger 4g, green onion 2g, garlic 2g, salt 7g, soy sauce 5g, capsicum 10g, pepper 2g, Chinese prickly ash 2g, olive oil 7g.
0n says technique: after little to sweet potato powder, pumpkin powder, wheat bran powder, corn plumule powder and oat bran powder fire is fried 10 minutes, water spray, moisture content is made to be 16%, twin screen extrusion apparatus is adopted to carry out expanded, extrusion temperature 140 DEG C, rate of feeding 30g/min, screw speed 100r/min, make diameter 1-2cm, the cylindrical particle of length 3-5cm, obtain dietary fiber material.Salad oil and olive oil are put into the little fire of pot and boil to boiling, put into ginger, green onion, garlic, capsicum, pepper and Chinese prickly ash, rolling frying, in time smelling obvious fragrance, add Hu Luobusi, Bai Luobusi, sweet potato noodles and shredded sauerkraut continue to boil 5 minutes, adding salt and soy sauce fries even, packing, obtains flavoring, by the packing and get final product in proportion of dietary fiber material and flavoring.
3, contrast vinegar-pepper soup 2, manufacture craft is as follows:
Formula: sweet potato powder 60g, pumpkin powder 30g, wheat bran powder 40g, corn plumule powder 40g, oat bran powder 50g, Hu Luobusi 5g, Bai Luobusi 5 parts of g, sweet potato noodles 10g, shredded sauerkraut 20g, salad oil 5g, ginger 4g, green onion 2g, garlic 2g, salt 7g, soy sauce 5g, capsicum 10g, pepper 2g, Chinese prickly ash 2g, olive oil 7g.
Technique: after little to sweet potato powder, pumpkin powder, wheat bran powder, corn plumule powder and oat bran powder fire is fried 10 minutes, water spray, moisture content is made to be 24%, twin screen extrusion apparatus is adopted to carry out expanded, extrusion temperature 170 DEG C, rate of feeding 60g/min, screw speed 180r/min, make diameter 1-2cm, the cylindrical particle of length 3-5cm, obtain dietary fiber material.Salad oil and olive oil are put into the little fire of pot and boil to boiling, put into ginger, green onion, garlic, capsicum, pepper and Chinese prickly ash, rolling frying, in time smelling obvious fragrance, add Hu Luobusi, Bai Luobusi, sweet potato noodles and shredded sauerkraut continue to boil 5 minutes, adding salt and soy sauce fries even, packing, obtains flavoring, by the packing and get final product in proportion of dietary fiber material and flavoring.
4, contrast vinegar-pepper soup 3, manufacture craft is as follows:
Formula: sweet potato powder 60g, pumpkin powder 30g, wheat bran powder 40g, corn plumule powder 40g, oat bran powder 50g, Hu Luobusi 5g, Bai Luobusi 5 parts of g, sweet potato noodles 10g, shredded sauerkraut 20g, salad oil 5g, ginger 4g, green onion 2g, garlic 2g, salt 7g, soy sauce 5g, capsicum 10g, pepper 2g, Chinese prickly ash 2g, olive oil 7g.
Technique: sweet potato powder, pumpkin powder, wheat bran powder, corn plumule powder and oat bran powder are sprayed water, moisture content is made to be 18%-20%, twin screen extrusion apparatus is adopted to carry out expanded, extrusion temperature 16 DEG C, rate of feeding 40g/min, screw speed 160r/min, make diameter 1-2cm, the cylindrical particle of length 3-5cm, obtains dietary fiber material.Salad oil and olive oil are put into the little fire of pot and boil to boiling, put into ginger, green onion, garlic, capsicum, pepper and Chinese prickly ash, rolling frying, in time smelling obvious fragrance, add Hu Luobusi, Bai Luobusi, sweet potato noodles and shredded sauerkraut continue to boil 5 minutes, adding salt and soy sauce fries even, packing, obtains flavoring, by the packing and get final product in proportion of dietary fiber material and flavoring.
Two, experimental technique and experimental result:
1, test method: get above-mentioned vinegar-pepper soup, add boiling water and brew 5 minutes, observe dietary fiber powder particles whether to scatter, ask arbitrarily 50 people to foretaste, whether the inside of contrast dietary fiber particles is soaked by moisture, the soft or hard degree of particle, the mouthfeel of degree of roughness and vinegar-pepper soup, and give and evaluation, get its mean value, the results are shown in Table 8.
More the speak more mouthfeel of bright vinegar-pepper soup of note: * is more liked by consumer.
Conclusion: control fertilizer of the present invention does not scatter after facilitating vinegar-pepper soup boiling water to brew 5 minutes, and do not fall to consider phenomenon to be worth doing, particle is neither too hard, nor too soft, and degree of roughness is moderate, and mouthfeel is best, more likes by consumer.
experimental example 3, fat-reducing effect is investigated
1, Zhang, man, 25 years old, body weight 160 jin, only eat control fertilizer of the present invention every night and facilitate vinegar-pepper soup, breakfast and Chinese meal as usual, adhered to 2 months, and body weight reduces to 150 jin.
2, Lee, female, 50 years old, body weight 140 jin, only eat control fertilizer of the present invention every night and facilitate vinegar-pepper soup, breakfast and Chinese meal as usual, adhered to 2 months, and body weight reduces to 126 jin.
3, grandson, female, 36 years old, body weight 150 jin, only eat control fertilizer of the present invention every night and facilitate vinegar-pepper soup, breakfast and Chinese meal as usual, adhered to 2 months, and body weight reduces to 142 jin.
4, Liu, man, 18 years old, body weight 170 jin, only eat control fertilizer of the present invention every night and facilitate vinegar-pepper soup, breakfast and Chinese meal as usual, adhered to 2 months, and body weight reduces to 148 jin.
Further illustrate the present invention by the following examples, but not as limitation of the present invention.
detailed description of the invention:
Embodiment 1.
Formula: sweet potato powder 60g, pumpkin powder 30g, wheat bran powder 40g, corn plumule powder 40g, oat bran powder 50g, Hu Luobusi 5g, Bai Luobusi 5 parts of g, sweet potato noodles 10g, shredded sauerkraut 20g, salad oil 5g, ginger 4g, green onion 2g, garlic 2g, salt 7g, soy sauce 5g, capsicum 10g, pepper 2g, Chinese prickly ash 2g, olive oil 7g.
Technique: the making of (1) dietary fiber material: after little to sweet potato powder, pumpkin powder, wheat bran powder, corn plumule powder and oat bran powder fire is fried 10 minutes, water spray, moisture content is made to be 18%-20%, twin screen extrusion apparatus is adopted to carry out expanded, extrusion temperature 160 DEG C, rate of feeding 40g/min, screw speed 160r/min, make diameter 1-2cm, the cylindrical particle of length 3-5cm, to obtain final product.
(2) making of flavoring: salad oil and olive oil are put into the little fire of pot and boil to boiling, put into ginger, green onion, garlic, capsicum, pepper and Chinese prickly ash, rolling frying, in time smelling obvious fragrance, add Hu Luobusi, Bai Luobusi, sweet potato noodles and shredded sauerkraut continue to boil 5 minutes, adding salt and soy sauce fries even, to obtain final product.
(3) 30g flavoring package is become flavor pack, load the dietary fiber material of 100g, put into flavor pack with instant noodle box, sealing, to obtain final product.
Eating method: brew instant with boiling water.
Embodiment 2.
Formula: sweet potato powder 70g, pumpkin powder 30g, wheat bran powder 40g, corn plumule powder 30g, oat bran powder 50g, Hu Luobusi 3g, Bai Luobusi 5 parts of g, sweet potato noodles 90g, shredded sauerkraut 20g, salad oil 5g, ginger 4g, green onion 2g, garlic 2g, salt 7g, soy sauce 5g, capsicum 12g, pepper 2g, Chinese prickly ash 1g, olive oil 7g.
Technique: the making of (1) dietary fiber material: after little to sweet potato powder, pumpkin powder, wheat bran powder, corn plumule powder and oat bran powder fire is fried 5 minutes, water spray, moisture content is made to be 18%-20%, twin screen extrusion apparatus is adopted to carry out expanded, extrusion temperature 160 DEG C, rate of feeding 40g/min, screw speed 160r/min, make diameter 1-2cm, the cylindrical particle of length 3-5cm, to obtain final product.
(2) making of flavoring: salad oil and olive oil are put into the little fire of pot and boil to boiling, put into ginger, green onion, garlic, capsicum, pepper and Chinese prickly ash, rolling frying, in time smelling obvious fragrance, add Hu Luobusi, Bai Luobusi, sweet potato noodles and shredded sauerkraut continue to boil 5 minutes, adding salt and soy sauce fries even, to obtain final product.
(3) 10g flavoring package is become flavor pack, load the dietary fiber material of 50g, put into flavor pack with instant noodle box, sealing, to obtain final product.
Eating method: brew instant with boiling water.
Embodiment 3.
Formula: sweet potato powder 60g, pumpkin powder 50g, wheat bran powder 40g, corn plumule powder 50g, oat bran powder 50g, Hu Luobusi 6g, Bai Luobusi 5 parts of g, sweet potato noodles 10g, shredded sauerkraut 30g, salad oil 5g, ginger 3g, green onion 2g, garlic 3g, salt 8g, soy sauce 5g, capsicum 10g, pepper 2g, Chinese prickly ash 3g, olive oil 7g.
Technique: the making of (1) dietary fiber material: after little to sweet potato powder, pumpkin powder, wheat bran powder, corn plumule powder and oat bran powder fire is fried 10 minutes, water spray, moisture content is made to be 18%-20%, twin screen extrusion apparatus is adopted to carry out expanded, extrusion temperature 160 DEG C, rate of feeding 40g/min, screw speed 160r/min, make diameter 1-2cm, the cylindrical particle of length 3-5cm, to obtain final product.
(2) making of flavoring: salad oil and olive oil are put into the little fire of pot and boil to boiling, put into ginger, green onion, garlic, capsicum, pepper and Chinese prickly ash, rolling frying, in time smelling obvious fragrance, add Hu Luobusi, Bai Luobusi, sweet potato noodles and shredded sauerkraut continue to boil 5 minutes, adding salt and soy sauce fries even, to obtain final product.
(3) 50g flavoring package is become flavor pack, load the dietary fiber material of 150g, put into flavor pack with instant noodle box, sealing, to obtain final product.
Eating method: brew instant with boiling water.
Embodiment 4.
Formula: sweet potato powder 40g, pumpkin powder 20g, wheat bran powder 40g, corn plumule powder 50g, oat bran powder 50g, Hu Luobusi 3g, Bai Luobusi 5 parts of g, sweet potato noodles 10g, shredded sauerkraut 20g, salad oil 4g, ginger 4g, green onion 3g, garlic 3g, salt 7g, soy sauce 5g, capsicum 10g, pepper 2g, Chinese prickly ash 2g, olive oil 8g.
Technique: the making of (1) dietary fiber material: after little to sweet potato powder, pumpkin powder, wheat bran powder, corn plumule powder and oat bran powder fire is fried 10 minutes, water spray, moisture content is made to be 18%-20%, twin screen extrusion apparatus is adopted to carry out expanded, extrusion temperature 160 DEG C, rate of feeding 40g/min, screw speed 160r/min, make diameter 1-2cm, the cylindrical particle of length 3-5cm, to obtain final product.
(2) making of flavoring: salad oil and olive oil are put into the little fire of pot and boil to boiling, put into ginger, green onion, garlic, capsicum, pepper and Chinese prickly ash, rolling frying, in time smelling obvious fragrance, add Hu Luobusi, Bai Luobusi, sweet potato noodles and shredded sauerkraut continue to boil 5 minutes, adding salt and soy sauce fries even, to obtain final product.
(3) 40g flavoring package is become flavor pack, load the dietary fiber material of 110g, put into flavor pack with instant noodle box, sealing, to obtain final product.
Eating method: brew instant with boiling water.
Claims (10)
1. control fertilizer and facilitate a vinegar-pepper soup, it is characterized in that: according to listed as parts by weight, be made up of dietary fiber material 50-150 part and flavoring 10-50 part.
2. control fertilizer as claimed in claim 1 facilitates vinegar-pepper soup, it is characterized in that: according to listed as parts by weight, is made up of 100 parts, dietary fiber material and flavoring 30 parts.
3. control fertilizer as claimed in claim 1 or 2 facilitates vinegar-pepper soup, it is characterized in that: described dietary fiber material, according to listed as parts by weight, is made up of sweet potato powder 30-90 part, pumpkin powder 20-40 part, wheat bran powder 20-60 part, corn plumule powder 20-60 part and oat bran powder 30-70 part.
4. control fertilizer as claimed in claim 3 facilitates vinegar-pepper soup, it is characterized in that: described dietary fiber material, according to listed as parts by weight, is made up of sweet potato powder 60 parts, pumpkin powder 30 parts, 40 parts, wheat bran powder, corn plumule powder 40 parts and 50 parts, oat bran powder.
5. control fertilizer as claimed in claim 4 facilitates vinegar-pepper soup, it is characterized in that: described dietary fiber material makes like this: after little to sweet potato powder, pumpkin powder, wheat bran powder, corn plumule powder and oat bran powder fire is fried 5-15 minute, water spray, makes moisture content be 16%-22%, then carry out expanded, to obtain final product.
6. control fertilizer as claimed in claim 5 facilitates vinegar-pepper soup, it is characterized in that: described dietary fiber material makes like this: after little to sweet potato powder, pumpkin powder, wheat bran powder, corn plumule powder and oat bran powder fire is fried 10 minutes, water spray, makes moisture content be 18%-20%, twin screen extrusion apparatus is adopted to carry out expanded, extrusion temperature 160 DEG C, rate of feeding 40g/min, screw speed 160r/min, make diameter 1-2cm, the cylindrical particle of length 3-5cm, packing, to obtain final product.
7. control fertilizer as claimed in claim 1 or 2 facilitates vinegar-pepper soup, it is characterized in that: described flavoring is made up of Hu Luobusi 3-7 part, Bai Luobusi 3-7 part, sweet potato noodles 5-15 part, shredded sauerkraut 15-25 part, salad oil 3-7 part, ginger 3-6 part, green onion 1-3 part, garlic 1-3 part, salt 5-9 part, soy sauce 3-7 part, capsicum 7-13 part, pepper 1-3 part, Chinese prickly ash 1-3 part and olive oil 5-9 part.
8. control fertilizer as claimed in claim 7 facilitates vinegar-pepper soup, it is characterized in that: described flavoring is made up of Hu Luobusi 5 parts, Bai Luobusi 5 parts, sweet potato noodles 10 parts, shredded sauerkraut 20 parts, salad oil 5 parts, ginger 4 parts, green onion 2 parts, garlic 2 parts, salt 7 parts, 5 parts, soy sauce, 10 parts, capsicum, 2 parts, pepper, 2 parts, Chinese prickly ash and 7 parts, olive oil.
9. control fertilizer as claimed in claim 8 facilitates vinegar-pepper soup, it is characterized in that: described flavoring makes like this: salad oil and olive oil are put into the little fire of pot and boil to boiling, put into ginger, green onion, garlic, capsicum, pepper and Chinese prickly ash, rolling frying, in time smelling obvious fragrance, add Hu Luobusi, Bai Luobusi, sweet potato noodles and shredded sauerkraut continue to boil 5 minutes, adding salt and soy sauce fries even, and packing, to obtain final product.
10. control fertilizer as claimed in claim 8 facilitates vinegar-pepper soup, it is characterized in that: described shredded sauerkraut makes like this: green vegetables are put into boiling water and stir 1 minute up and down, pull out, rinse well with clear water, drain, obtain A product; The clear water that corn flour adds 60 times amount stirs evenly, boiled, obtains B product; Loaded in altar by A product, pour B product into and flood A product, adding the old sour soup taken out from finished product of A product weight 10%, sealing altar mouth, places after 24 hours, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510008461.8A CN104522761A (en) | 2015-01-08 | 2015-01-08 | Obesity-controlled instant vinegar-pepper soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510008461.8A CN104522761A (en) | 2015-01-08 | 2015-01-08 | Obesity-controlled instant vinegar-pepper soup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104522761A true CN104522761A (en) | 2015-04-22 |
Family
ID=52838538
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510008461.8A Pending CN104522761A (en) | 2015-01-08 | 2015-01-08 | Obesity-controlled instant vinegar-pepper soup |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104522761A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3569585A1 (en) * | 2018-05-15 | 2019-11-20 | Humusan Erdenwerk | Pulp and/or oat bran as additive or main component of plant substrates |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1215568A (en) * | 1997-10-29 | 1999-05-05 | 寸永生 | Dried pickled Chinese cabbage soup base or seasoning |
| CN103564507A (en) * | 2013-10-15 | 2014-02-12 | 铁岭市千水农产品加工有限责任公司 | Weight losing granules |
| CN103783407A (en) * | 2014-01-08 | 2014-05-14 | 浙江工业大学 | Method for processing low-energy extruded meal replacement powder |
-
2015
- 2015-01-08 CN CN201510008461.8A patent/CN104522761A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1215568A (en) * | 1997-10-29 | 1999-05-05 | 寸永生 | Dried pickled Chinese cabbage soup base or seasoning |
| CN103564507A (en) * | 2013-10-15 | 2014-02-12 | 铁岭市千水农产品加工有限责任公司 | Weight losing granules |
| CN103783407A (en) * | 2014-01-08 | 2014-05-14 | 浙江工业大学 | Method for processing low-energy extruded meal replacement powder |
Non-Patent Citations (1)
| Title |
|---|
| 宁更哲等: "燕麦粉挤压膨化工艺参数研究", 《中国粮油学报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3569585A1 (en) * | 2018-05-15 | 2019-11-20 | Humusan Erdenwerk | Pulp and/or oat bran as additive or main component of plant substrates |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US6413562B2 (en) | Healthy bread crumbs | |
| CN102696967A (en) | Senile series miscellaneous grains-miscellaneous bean cooking-free noodle and preparation method thereof | |
| JP2016047037A (en) | Health food | |
| Wisker et al. | Fermentation of non-starch polysaccharides in mixed diets and single fibre sources: comparative studies in human subjects and in vitro | |
| Singh et al. | A review on dietary fiber in cereals and its characterization | |
| CN102160617A (en) | Cooked wheaten food containing fresh cooked persimmon ingredients and preparation process thereof | |
| CN103181404A (en) | Sea cucumber healthcare noodles | |
| KR101288363B1 (en) | Functional five-coloured instant cup Tteokbokki Containing Dietary Fiber and Salicornia herbacea and a method of manufacturing the same | |
| CN105231335A (en) | Celery and cashew nut shrimp paste and making method thereof | |
| CN107711988A (en) | A kind of preparation method of the fluffy health care sugar-free biscuit of coarse cereals alkali | |
| CN104799162A (en) | Sweet potato nutritious cake and preparation method thereof | |
| CN104054788B (en) | A kind of celery health-care biscuit | |
| Santhi et al. | Enrichment of chicken meat with dietary fibre sources as functional ingredients | |
| CN105360210A (en) | Sweet potato-oatmeal biscuit | |
| CN104522761A (en) | Obesity-controlled instant vinegar-pepper soup | |
| KR20200087564A (en) | High Protein Healthy Cookies Using Meat and Method of Manufacturing the Same | |
| CN103461415A (en) | Mud snail bread and processing method thereof | |
| Philpott et al. | Seaweed: Nature’s Secret for | |
| CN103385411B (en) | Superfine nutrition powder containing sea cucumbers, rice and lotus seeds and preparation method thereof | |
| CN105231126A (en) | Ginseng, rice and fruit food and preparation method thereof | |
| CN111000139A (en) | Nutritional noodles | |
| JP5027052B2 (en) | Apple-like powder composition and use thereof | |
| El-Habashy | Health benefits, extraction and utilization of dietary fibers: A review | |
| CN108112880A (en) | A kind of millet noodles for adding black fungus and preparation method thereof | |
| CN109303252A (en) | Coarse cereal noodles |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150422 |