CN104686927A - Method for manufacturing high-calcium slimming kidney bean noodles through mushroom salting water - Google Patents
Method for manufacturing high-calcium slimming kidney bean noodles through mushroom salting water Download PDFInfo
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- CN104686927A CN104686927A CN201510151443.5A CN201510151443A CN104686927A CN 104686927 A CN104686927 A CN 104686927A CN 201510151443 A CN201510151443 A CN 201510151443A CN 104686927 A CN104686927 A CN 104686927A
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Abstract
The invention relates to a food processing method, in particular to a method for manufacturing high-calcium slimming kidney bean noodles through mushroom salting water. Cucumbers are squeezed to obtain cucumber juice, superfine grinding is performed on kidney bean powder, the mushroom salting water is filtered and concentrated, the pH value of the mushroom salting water is adjusted, the mushroom salting water is sterilized, 25-30 parts of kidney bean powder, 10-36 parts of wheat flour, 10-15 parts of cucumber juice, 29-45 parts of mushroom salting water, 1.5-3 parts of edible salt and 0.05-0.1 part of edible alkali are mixed for flour mixing, dough is naturally rested and cut into the noodles through secondary dough pressing, and the products are obtained through vacuum freeze drying. According to the method, rich nutrients of the mushroom salting water are sufficiently utilized, waste of available resources is avoided, and the conception of turning waste into wealth is realized. In addition, kidney beans serve as main raw materials, the nutrients of the noodles are strengthened, the coarse food grain noodles have the advantages of being high in protein and calcium ferrite, low in sodium and the like, are easier to digest and absorb by the intestines and stomach, have the effects of beatifying and slimming as the cucumber juice is added, are beneficial to improving digestion if eaten for a long time, and therefore the effects of slimming and beatifying are achieved.
Description
Technical field
The present invention relates to a kind of food-processing method, be specially the mushroom water that completes and prepare the method for the slim kidney bean noodles of high calcium.
Background technology
Mushroom is a kind of nutritious, delicious flavour, and high protein, low fat, healthy food, be rich in the nutritional labelings such as the amino acid of needed by human, mineral matter, vitamin and polysaccharide, often eats and can coordinate the absorption of human body to other nutrients well.In food industry, mushroom series products needs to carry out green removing in high temperature, causes the water that completes to contain all kinds of abundant nutriment in mushroom.But a large amount of mushrooms completes water usually with waste water formation discharge, its abundant nutritional labeling well can not be utilized, cause the waste of resource and the pollution of environment.
Summary of the invention
For above-mentioned technical problem, the invention provides a kind of mushroom water that completes that utilizes and prepare the method for food, comprehensive utilization of resources is carried out to the mushroom water that completes.
Concrete technical scheme is:
The mushroom water that completes prepares the method for the slim kidney bean noodles of high calcium, comprises the following steps:
(1) pretreatment of cucumber: select fresh cucumber to remove the thorn of appearance, root and head, dries with clear water rinsed clean after green fruit-vegetable cleaning agent soaks 15min;
(2) squeeze the juice: squeeze Fresh Cucumber Juice with juice extractor, filter and obtain Fresh Cucumber Juice;
(3) ultramicro grinding of kidney bean powder: kidney bean crosses 120 mesh sieves after pulverizing, and obtains kidney bean powder;
(4) mushroom completes water pretreatment: collect mushroom and to complete water, by filtered through gauze, filtrate heating is concentrated; Concentrated filtrate adds sodium carbonate neutralization, and pH value is transferred to 6.2-6.7; Concentrated filtrate is heated to 75 DEG C, keeps 5min sterilization, and impel concentrated filtrate to precipitate, clarification obtains mushroom and to complete water;
(5) and face: according to parts by weight, kidney bean powder 25-30 part, wheat flour 10-36 part are placed in and surface vessel, complete water 29-45 part, edible salt 1.5-3, dietary alkali 0.05-0.1 part of Fresh Cucumber Juice 10-15 part, mushroom is fully dissolved and is mixed, join with surface vessel in mix and carry out and face, Mixing time 5-10min, formed dry wet evenly, color and luster is consistent, holding can be agglomerating, gently rub and be loose granule;
(6) dough rest: dough carries out nature slaking after becoming reconciled, covers the dough stock preservative film of becoming reconciled; Temperature controls 25 DEG C of the bests, and the curing time is that 20-25min is more suitable;
(7) pressure surface: the thickness of first pressing process dough sheet is not less than 3mm, the sheet thickness of secondary pressure surface is 1.30mm-1.50mm, and dough sheet requires tight, smooth, even without hole, thickness.
(8) shaping: the dough sheet after pressure surface is cut into noodles;
(9) cut-out, dry, packaging: noodles are cut into length 10-12cm finished product noodles, vacuum freeze drying to water content is at 10%-5%, and packaging stores.
Kidney bean be rich in protein, vitamin and various trace elements etc.Wherein protein content is higher than chicken, and calcium content is more than 7 times of chicken, and iron is 4 times, and the content of B family vitamin is also higher than chicken.The unique component such as the saponin(e that kidney bean contains, uremic enzyme and multiple globulin, have the immunocompetence improving human body blood body, strengthen resistance against diseases, activate T lymphocytes, promote the functions such as the synthesis of DNA, have inhibitory action to the development of tumour cell.Kidney bean is a kind of rare high calcium, high ferro, high potassium, low-sodium diet, is especially applicable to heart disease, artery sclerosis, high fat of blood, hypokalemia and avoid salt edible for patients.This feature has ample scope for one's abilities in nutrition treatment.Cucumber, as " good merchantable brand of reducing weight and beautifying features ", is subject to the favor of people for a long time always.Containing a kind of material being hydroxymalonic acid in fresh cucumbers, it has the saccharide converted effect for fat of suppression.Therefore, eat cucumber more have antiobesity action.Cucumber flavor is sweet cool in nature, has clearing away heat and promoting diuresis, effect of removing toxic substances.In fresh cucumbers, also containing a lot of fine celluloses, the cholesterol in blood can be reduced.The heat of cucumber is very low, for hypertension, high fat of blood and the diabetes merging obesity, is the good vegetables of a kind of desirable dietotherapy.
Different flavor enhancements can be added according to the difference of the taste of consumer, produce the various grains noodle of different mouthfeel.
The mushroom provided by the invention water that completes prepares the method for the slim kidney bean noodles of high calcium, takes full advantage of mushroom and to complete the abundant nutritional labeling of water, avoid the waste of available resources, achieve the theory turned waste into wealth.In addition, be primary raw material with kidney bean, enhance the nutritional labeling of noodles, these type of coarse food grain noodles have the features such as high protein, high calcium iron, low sodium, are easier to gastrointestinal disturbances and absorb, and add that Fresh Cucumber Juice has the slim effect of beauty treatment, long-term edible contributing to, improves digestion, reaches the effect of slim beauty treatment.
Detailed description of the invention
The specific embodiment of the present invention is described in conjunction with the embodiments.
Embodiment 1
The pretreatment of raw material:
(1) pretreatment of cucumber: select fresh cucumber to remove the thorn of appearance, cut root and head, soak 15min with green fruit-vegetable cleaning agent, then use clear water rinsed clean, dry;
(2) squeeze the juice: squeeze Fresh Cucumber Juice with juice extractor, then filter that to obtain Fresh Cucumber Juice for subsequent use;
(3) ultramicro grinding of kidney bean powder: select full, uniform particles, without the complete kidney bean of insect pest as raw material, pulverize kidney bean with jet mill, pulverize 5min process time, cross 120 mesh sieves after pulverizing, obtain kidney bean powder for subsequent use;
(4) mushroom completes water pretreatment: collect mushroom and to complete water, by filtered through gauze, remove the mushroom fragment and other impurity that complete in water, then filtrate is poured into heating in pot and concentrate, mushroom after the concentrated liquid acid content that completes is higher, add sodium carbonate neutralization, pH value is transferred to about 6.5, filtrate is heated to 75 DEG C, keep 5min, kill the miscellaneous bacteria such as mould, yeast, and impel liquid precipitation, clarification;
The processing of kidney bean noodles:
(5) and face: according to parts by weight, the ratio of 25 parts, kidney bean powder, wheat flour 29 parts is placed in and surface vessel, Fresh Cucumber Juice 15 parts, mushroom 29 parts, the water that completes is placed in container and adds the edible salt of 2 parts and the dietary alkali of 0.05 part respectively and fully dissolve and mix, join with surface vessel in mix, Mixing time 10min, formed dry wet evenly, color and luster is consistent, holding can be agglomerating, gently rub and be loose granule;
(6) dough rest: dough carries out slaking after becoming reconciled.Slaking adopts nature slaking, is wrapped by the dough stock preservative film of becoming reconciled, prevents moisture from distributing because of evaporation; Curing temperature controls at 25 DEG C, and the curing time is that 20min is more suitable;
(7) pressure surface: the thickness of noodles first pressing process entails dough sheet is not less than 3mm, after treating that a pressure surface completes, the roll clearance of adjustment roll, until dough sheet reaches 1.30mm, dough sheet requires tight, smooth, even without hole, thickness;
(8) shaping: the noodles noodles cutter after pressure surface are cut into the suitable noodles of width;
(9) cut-out, dry, packaging: section noodles being cut into 12cm, the drying of noodles adopts vacuum freeze-drying method, noodles is dried to water content for below 10%, packs and store.
Embodiment 2
The pretreatment of raw material:
(1) pretreatment of cucumber: select fresh cucumber to remove the thorn of appearance, cut root and head, soak 15min with green fruit-vegetable cleaning agent, then use clear water rinsed clean, dry;
(2) squeeze the juice: squeeze Fresh Cucumber Juice with juice extractor, then filter that to obtain Fresh Cucumber Juice for subsequent use;
(3) ultramicro grinding of kidney bean powder: select full, uniform particles, without the complete kidney bean of insect pest as raw material, pulverize kidney bean with jet mill, pulverize 5min process time, cross 120 mesh sieves after pulverizing, obtain kidney bean powder for subsequent use;
(4) mushroom completes water pretreatment: collect mushroom and to complete water, by filtered through gauze, remove the mushroom fragment and other impurity that complete in water, then filtrate is poured into heating in pot and concentrate, mushroom after the concentrated liquid acid content that completes is higher, add sodium carbonate neutralization, pH value is transferred to about 6.5, filtrate is heated to 75 DEG C, keep 5min, kill the miscellaneous bacteria such as mould, yeast, and impel liquid precipitation, clarification;
The processing of kidney bean noodles:
(5) and face: according to parts by weight, the ratio of 30 parts, kidney bean powder, wheat flour 10 parts is placed in and surface vessel, Fresh Cucumber Juice 10 parts, mushroom 45 parts, the water that completes is placed in container and adds the edible salt of 3 parts and the dietary alkali of 0.1 part respectively and fully dissolve and mix, join with surface vessel in mix, Mixing time 5min, formed dry wet evenly, color and luster is consistent, holding can be agglomerating, gently rub and be loose granule;
(6) dough rest: dough carries out slaking after becoming reconciled.Slaking adopts nature slaking, is wrapped by the dough stock preservative film of becoming reconciled, prevents moisture from distributing because of evaporation; Curing temperature controls at 25 DEG C, and the curing time is that 25min is more suitable;
(7) pressure surface: the thickness of noodles first pressing process entails dough sheet is not less than 3mm, after treating that a pressure surface completes, the roll clearance of adjustment roll, until dough sheet reaches 1.30mm, dough sheet requires tight, smooth, even without hole, thickness;
(8) shaping: the noodles noodles cutter after pressure surface are cut into the suitable noodles of width;
(9) cut-out, dry, packaging: section noodles being cut into 12cm, the drying of noodles adopts vacuum freeze-drying method, noodles is dried to water content for below 10%, packs and store.
Embodiment 3
The pretreatment of raw material:
(1) pretreatment of cucumber: select fresh cucumber to remove the thorn of appearance, cut root and head, soak 15min with green fruit-vegetable cleaning agent, then use clear water rinsed clean, dry;
(2) squeeze the juice: squeeze Fresh Cucumber Juice with juice extractor, then filter that to obtain Fresh Cucumber Juice for subsequent use;
(3) ultramicro grinding of kidney bean powder: select full, uniform particles, without the complete kidney bean of insect pest as raw material, pulverize kidney bean with jet mill, pulverize 5min process time, crossing 120 mesh sieves after pulverizing, to obtain kidney bean powder for subsequent use;
(4) mushroom completes water pretreatment: collect mushroom and to complete water, by filtered through gauze, remove the mushroom fragment and other impurity that complete in water, then filtrate is poured into heating in pot and concentrate, mushroom after the concentrated liquid acid content that completes is higher, add sodium carbonate neutralization, pH value is transferred to about 6.5, filtrate is heated to 75 DEG C, keep 5min, kill the miscellaneous bacteria such as mould, yeast, and impel liquid precipitation, clarification;
The processing of kidney bean noodles:
(5) and face: according to parts by weight, the ratio of 27 parts, kidney bean powder, wheat flour 36 parts is placed in and surface vessel, Fresh Cucumber Juice 13 parts, mushroom 35 parts, the water that completes is placed in container and adds the edible salt of 1.5 parts and the dietary alkali of 0.08 part respectively and fully dissolve and mix, join with surface vessel in mix, Mixing time 10min, formed dry wet evenly, color and luster is consistent, holding can be agglomerating, gently rub and be loose granule;
(6) dough rest: dough carries out slaking after becoming reconciled.Slaking adopts nature slaking, is wrapped by the dough stock preservative film of becoming reconciled, prevents moisture from distributing because of evaporation; Curing temperature controls at 25 DEG C, and the curing time is that 20min is more suitable;
(7) pressure surface: the thickness of noodles first pressing process entails dough sheet is not less than 3mm, after treating that a pressure surface completes, the roll clearance of adjustment roll, until dough sheet reaches 1.50mm, dough sheet requires tight, smooth, even without hole, thickness;
(8) shaping: the noodles noodles cutter after pressure surface are cut into the suitable noodles of width;
(9) cut-out, dry, packaging: section noodles being cut into 12cm, the drying of noodles adopts vacuum freeze-drying method, noodles is dried to water content for below 10%, packs and store.
Claims (2)
1. the mushroom water that completes prepares the method for the slim kidney bean noodles of high calcium, it is characterized in that: comprise the following steps:
(1) pretreatment of cucumber: select fresh cucumber to remove the thorn of appearance, root and head, dries with clear water rinsed clean after green fruit-vegetable cleaning agent soaks 15 minutes;
(2) squeeze the juice: squeeze Fresh Cucumber Juice with juice extractor, filter and obtain Fresh Cucumber Juice;
(3) ultramicro grinding of kidney bean powder: kidney bean crosses 120 mesh sieves after pulverizing, and obtains kidney bean powder;
(4) mushroom completes water pretreatment: collect mushroom and to complete water, by filtered through gauze, filtrate heating is concentrated; Concentrated filtrate adds sodium carbonate neutralization, and pH value is transferred to 6.2-6.7; Concentrated filtrate is heated to 75 DEG C, keeps 5min sterilization, and impel concentrated filtrate to precipitate, clarification obtains mushroom and to complete water;
(5) and face: according to parts by weight, kidney bean powder 25-30 part, wheat flour 10-36 part are placed in and surface vessel, complete water 29-45 part, edible salt 1.5-3, dietary alkali 0.05-0.1 part of Fresh Cucumber Juice 10-15 part, mushroom is fully dissolved and is mixed, join with surface vessel in mix and carry out and face, Mixing time 5-10min, formed dry wet evenly, color and luster is consistent, holding can be agglomerating, gently rub and be loose granule;
(6) dough rest: dough carries out nature slaking after becoming reconciled, covers the dough stock preservative film of becoming reconciled;
(7) pressure surface: the thickness of first pressing process dough sheet is not less than 3mm, the sheet thickness of secondary pressure surface is 1.30mm-1.50mm, and dough sheet requires tight, smooth, even without hole, thickness.
(8) shaping: the dough sheet after pressure surface is cut into noodles;
(9) cut-out, dry, packaging: noodles are cut into length 10-12cm finished product noodles, vacuum freeze drying to water content is at 10%-5%, and packaging stores.
2. the mushroom according to claim 1 water that completes prepares the method for the slim kidney bean noodles of high calcium, and it is characterized in that: dough rest temperature controls at 25 DEG C, the curing time is 20-25min.
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Cited By (2)
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| CN105925443A (en) * | 2016-07-11 | 2016-09-07 | 福建生物工程职业技术学院 | Method for making wine by fermenting waste bamboo shoot tops |
| CN113519764A (en) * | 2021-07-09 | 2021-10-22 | 安徽燕之坊食品有限公司 | Kidney bean deep-processing-based nutritional noodles convenient to eat and processing method thereof |
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