CN105010980A - Preparation method of special health-care noodle flour with cistanche salsa - Google Patents
Preparation method of special health-care noodle flour with cistanche salsa Download PDFInfo
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- CN105010980A CN105010980A CN201510485630.7A CN201510485630A CN105010980A CN 105010980 A CN105010980 A CN 105010980A CN 201510485630 A CN201510485630 A CN 201510485630A CN 105010980 A CN105010980 A CN 105010980A
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Abstract
The invention discloses a preparation method of special health-care noodle flour with cistanche salsa and belongs to the technical field of flour. The preparation method comprises the steps that 1, 10-15 parts of cistanche salsa, 3-5 parts of lotus leaves and 20-40 parts of mung beans by weight are taken and cut into small pieces, and are dried and ground to obtain plant powder; 2, 10-15 parts of propolis, 5-10 parts of superfine silica powder, 90-100 parts of high gluten wheat flour and 1-2 parts of vitamins are taken to be evenly mixed with the obtained plant powder, and finally special noodle flour is obtained. The special health-care noodle flour with the cistanche salsa contains cistanche salsa powder, has the good medicinal effect after being eaten, is smooth, tough and chewy in taste, and meets the eating habits of people.
Description
Technical field
The present invention discloses a kind of preparation method of the health caring noodles tailored flour containing saline cistanche, belongs to flour technical field.
Background technology
Wheat flour specially, is commonly called as tailored flour, is the general designation of the class flour being different from common wheat flour.So-called " special ", refer to that this kind of flour has selectivity to certain certain food, wheat flour specially must meet following two conditions: one is the quality requirements that must meet food, can meet the color of food, mouthfeel and external appearance characteristic; Two is the processing technologys meeting food, and the processing and fabricating that can meet food requires and technical process.The tailored flour of China is started in the eighties in last century, and due to the restriction by raw grain quality, process conditions, market acceptance, the output of tailored flour accounts for less ratio always.In recent years, along with the continuous cultivation of China's high-quality wheat variety and the plantation of larger area, along with improving constantly of people's living standard, to with flour be primary raw material food requirement to variation, superior development, especially instant food, bakery, frozen food etc. is flourish, for the food that this generic request flour selectivity is stronger, traditional all-purpose flour can not meet the requirement of these food completely.
At home, noodles are the another large staple flour foods being only second to steamed bun, the current Problems existing of noodles: 1, noodles brown stain: be present in uncooked wet noodle, low-grade uncooked wet noodle can only deposit 2 hours at normal temperatures, extend in time, color and luster deepen, dimmed, product are deteriorated mutually.2, noodles are corrupt: be present in all kinds of noodles, particularly give birth to wetted surface, vermicelli are even more serious.3, sensory of noodles: be present in all kinds of noodles, but all kinds of noodles stress and different, raw wetted surface, vermicelli, instant noodles focus on elasticity, bite, and Noodle and fresh flour are focused on waxy.
CN104719735A discloses a kind of special flour for needles adding farina, be processed into by wheat basic powder and farina, wherein, the percentage by weight of each raw material is: wheat basic powder 85% ~ 97%, farina 3% ~ 15%, production technology, comprise and selecting materials, compositely to weigh, mixing, conveying, screen, the operations such as packaging, select the wheat basic powder of above-mentioned flower characters technical indicator in wheat flour storehouse, selected high-quality farina is in farina storehouse, weigh respectively on metering device according to composite weight ratio, then mix in mixer, the material mixed is sent into liquefied valve to be delivered in discharging Asta-3746 through roots blower, after sieving screen on inspection, the storehouse that enters to pack is packed.Special flour for needles of the present invention adds the formation that farina can accelerate gluten network skeleton, increases ductility and the toughness of dough, and improvement processing characteristics, improves glossiness and smooth in taste.
In addition, because present people constantly improve requirement for diet product, in food, carry out fortification also receive increasing concern, although a lot of nourishing reinforced food can improve nutritive value at present, but namely have lost the mouthfeel of food.For flour product, especially true.
Saline cistanche contains the compositions such as abundant alkaloid, crystalline neutral substance, amino acid, trace element, vitamin.Energy kidney-replenishing, benefiting essence-blood, can suppress the appearance of " deficiency of yang " symptom, prevent from losing weight.Effectively can prevent, treat the diseases such as male dificiency of kidney impotence, seminal emission premature ejaculation and woman's irregular menstruation, amenorrhoea be infertile.Saline cistanche can significantly improve small intestine push speed, shortens the defaecation time, also has obvious inhibitory action simultaneously to the moisture absorption of large intestine, thus promotes the moistening of ight soil and excretion, has real functions of loosening bowel relieving constipation.Also improving immunocompetence.Wheat-based diet has significant impact to the formation of human lymphocyte and activity, and it can increase lymphocytic breeder reaction, thus strengthens the immunologic function of body.Desert cistanche is the adjustable circulatory system also, has following effect: protection ischemic myocardium; Reducing blood lipid, antiatherosclerosis, antithrombus formation; Reduce peripheral vascular resistance, expansion peripheral vascular, reduces blood pressure; Protection liver, AFL.
Summary of the invention
The object of the invention is: the preparation method that a kind of noodles wheat flour specially containing saline cistanche is provided.
Technical scheme:
A preparation method for health caring noodles tailored flour containing saline cistanche, comprises the steps:
1st step, by weight, get saline cistanche 10 ~ 15 parts, 3 ~ 5 parts, lotus leaf, 20 ~ 40 parts, mung bean, after being cut into small pieces, carrying out drying, then grind, obtain plant powder;
2nd step, propolis 10 ~ 15 parts, superfine silica gel powder 5 ~ 10 parts, high gluten wheat flour 90 ~ 100 parts, vitamin 1 ~ 2 part, mix, obtain special flour for needles.
In the 1st described step, baking temperature is 110 ~ 120 DEG C.
In the 1st described step, drying time is 4 ~ 6 hours.
In the 1st described step, be ground to granularity between 400 ~ 600 orders.
Before the 1st described step, need after saline cistanche water infiltration, then on pressure cooker boiling post-drying.
The pressure of pressure cooker is 0.3 ~ 0.5 Mpa, and temperature is 110 ~ 120 DEG C, digestion time 0.3 ~ 0.5 hour.
In the 2nd described step, vitamin is selected from vitamin A, vitamin C or vitamin E.
beneficial effect
Health caring noodles tailored flour containing saline cistanche provided by the invention, containing saline cistanche powder, have good pharmacologic action after edible, and mouthfeel is smooth, chewiness, what meet people comprises custom.
Detailed description of the invention
Embodiment 1
1st step, get saline cistanche 10kg, lotus leaf 3kg, mung bean 20kg, after being cut into small pieces, 110 DEG C of dryings 4 hours, then be ground to granularity between 400 ~ 600 orders, obtain plant powder;
2nd step, propolis 10kg, superfine silica gel powder 5kg, high gluten wheat flour 90kg, vitamin C 1kg, mix, obtain special flour for needles.
Embodiment 2
1st step, get saline cistanche 15kg, lotus leaf 5kg, mung bean 40kg, after being cut into small pieces, 120 DEG C of dryings 6 hours, then be ground to granularity between 400 ~ 600 orders, obtain plant powder;
2nd step, propolis 15kg, superfine silica gel powder 10kg, high gluten wheat flour 100kg, vitamin C 2kg, mix, obtain special flour for needles.
Embodiment 3
1st step, get saline cistanche 12kg, lotus leaf 4kg, mung bean 30kg, after being cut into small pieces, 115 DEG C of dryings 5 hours, then be ground to granularity between 400 ~ 600 orders, obtain plant powder;
2nd step, propolis 12kg, superfine silica gel powder 6kg, high gluten wheat flour 95kg, vitamin C 2kg, mix, obtain special flour for needles.
Embodiment 4
Be with the difference of embodiment 3: the raw meat desert cistanche used in the 1st step is pretreated through following steps: after water infiltration, then on pressure cooker boiling post-drying, the pressure of pressure cooker is 0.4 Mpa, and temperature is 114 DEG C, digestion time 0.4 hour.
1st step, the saline cistanche 12kg getting autoclaving, lotus leaf 4kg, mung bean 30kg, after being cut into small pieces, 115 DEG C of dryings 5 hours, then be ground to granularity between 400 ~ 600 orders, obtain plant powder;
2nd step, propolis 12kg, superfine silica gel powder 6kg, high gluten wheat flour 95kg, vitamin C 2kg, mix, obtain special flour for needles.
Reference examples 1
Be with the difference of embodiment 3: in the 1st step, do not add mung bean.
1st step, get saline cistanche 12kg, lotus leaf 4kg, after being cut into small pieces, 115 DEG C of dryings 5 hours, then be ground to granularity between 400 ~ 600 orders, obtain plant powder;
2nd step, propolis 12kg, superfine silica gel powder 6kg, high gluten wheat flour 95kg, vitamin C 2kg, mix, obtain special flour for needles.
Reference examples 2
Be with the difference of embodiment 3: in the 2nd step, do not add propolis.
1st step, get saline cistanche 12kg, lotus leaf 4kg, mung bean 30kg, after being cut into small pieces, 115 DEG C of dryings 5 hours, then be ground to granularity between 400 ~ 600 orders, obtain plant powder;
2nd step, superfine silica gel powder 6kg, high gluten wheat flour 95kg, vitamin C 2kg, mix, obtain special flour for needles.
Flour, with reference to SB/T10137-93 noodles method for making noodles in wheat flour professional standard, is modulated into dough by noodle production, through compound calendering, slitting, make long 22cm, thick 1. 0mm, the fresh-wet noodle of wide 2. 0mm, hangs 10m under room temperature moisturizing condition.
Please the quality of 30 experienced millet cake evaluation teachers to steamed bun evaluate, according to People's Republic of China's professional standard---noodles " noodles quality score method " scoring to noodles in wheat flour (SB/T10137-93), every results averaged.Result of the test is as shown in table 1
The performance test data of table 1 embodiment 1 ~ embodiment 3 and reference examples
| Test parameter | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Reference examples 1 | Reference examples 2 |
| Color and luster | 6 | 6 | 6 | 8 | 7 | 8 |
| Apparent state | 7 | 8 | 7 | 9 | 7 | 7 |
| Palatability (soft or hard) | 17 | 18 | 18 | 14 | 15 | 15 |
| Toughness | 21 | 22 | 21 | 24 | 18 | 18 |
| Viscosity | 24 | 24 | 23 | 23 | 23 | 22 |
| Slickness | 4.0 | 4.2 | 4.1 | 4.5 | 3.5 | 3.6 |
| Food flavor | 4.3 | 4.4 | 4.3 | 4.7 | 4 | 4 |
As can be seen from Table 1, the color and luster of the flour in reference examples 2 is best, must be divided into 8 points, be better than embodiment, and this, mainly owing to not adding propolis in reference examples 2, makes the color of flour partially light; But after being applied to flour again by the saline cistanche after autoclaving in embodiment 4, effectively can improve the color and luster score of flour, this may be due to after boiling, destroys the structure of saline cistanche fiber, effectively can reduce color after grinding; In addition, toughness scoring can be seen, after saline cistanche boiling, can improve the toughness of noodles significantly.Can being found out compared with embodiment 3 by reference examples 1, effectively can improve the slickness of noodles by adding mung bean in flour.
Claims (7)
1. a preparation method for the health caring noodles tailored flour containing saline cistanche, is characterized in that, comprise the steps:
1st step, by weight, get saline cistanche 10 ~ 15 parts, 3 ~ 5 parts, lotus leaf, 20 ~ 40 parts, mung bean, after being cut into small pieces, carrying out drying, then grind, obtain plant powder;
2nd step, propolis 10 ~ 15 parts, superfine silica gel powder 5 ~ 10 parts, high gluten wheat flour 90 ~ 100 parts, vitamin 1 ~ 2 part, mix, obtain special flour for needles.
2. the preparation method of the health caring noodles tailored flour containing saline cistanche according to claim 1: in the 1st described step, baking temperature is 110 ~ 120 DEG C.
3. the preparation method of the health caring noodles tailored flour containing saline cistanche according to claim 1: in the 1st described step, drying time is 4 ~ 6 hours.
4. the preparation method of the health caring noodles tailored flour containing saline cistanche according to claim 1: in the 1st described step, be ground to granularity between 400 ~ 600 orders.
5. the preparation method of the health caring noodles tailored flour containing saline cistanche according to claim 1: before the 1st described step, need after saline cistanche water infiltration, then on pressure cooker boiling post-drying.
6. the preparation method of the health caring noodles tailored flour containing saline cistanche according to claim 1: the pressure of pressure cooker is 0.3 ~ 0.5 Mpa, and temperature is 110 ~ 120 DEG C, digestion time 0.3 ~ 0.5 hour.
7. the preparation method of the health caring noodles tailored flour containing saline cistanche according to claim 1: in the 2nd described step, vitamin is selected from vitamin A, vitamin C or vitamin E.
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| CN201510485630.7A CN105010980B (en) | 2015-08-10 | 2015-08-10 | A kind of preparation method of the health caring noodles tailored flour containing Herba Cistanches |
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| CN201510485630.7A CN105010980B (en) | 2015-08-10 | 2015-08-10 | A kind of preparation method of the health caring noodles tailored flour containing Herba Cistanches |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1124092A (en) * | 1994-12-10 | 1996-06-12 | 王跃进 | Flour good for health |
| CN1130466A (en) * | 1995-11-07 | 1996-09-11 | 孙怀珠 | Process for preparation of full-natural nutritive flour |
| CN1168229A (en) * | 1997-04-29 | 1997-12-24 | 王锺 | Green flour and its preparation |
| CN1456079A (en) * | 2003-03-24 | 2003-11-19 | 肖峰 | Enhanced alimentative healthy noodle and preparation thereof |
| CN102550928A (en) * | 2011-12-05 | 2012-07-11 | 冯静梅 | Wheat composite flour and preparation method thereof |
| CN103349038A (en) * | 2013-06-07 | 2013-10-16 | 安徽皖雪食品有限公司 | Summer-heat relieving flour suitable for eating in summer and preparation method thereof |
| CN103876025A (en) * | 2014-03-03 | 2014-06-25 | 朱奕 | Summer-heat-removing nutritional flour and preparation method thereof |
-
2015
- 2015-08-10 CN CN201510485630.7A patent/CN105010980B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1124092A (en) * | 1994-12-10 | 1996-06-12 | 王跃进 | Flour good for health |
| CN1130466A (en) * | 1995-11-07 | 1996-09-11 | 孙怀珠 | Process for preparation of full-natural nutritive flour |
| CN1168229A (en) * | 1997-04-29 | 1997-12-24 | 王锺 | Green flour and its preparation |
| CN1456079A (en) * | 2003-03-24 | 2003-11-19 | 肖峰 | Enhanced alimentative healthy noodle and preparation thereof |
| CN102550928A (en) * | 2011-12-05 | 2012-07-11 | 冯静梅 | Wheat composite flour and preparation method thereof |
| CN103349038A (en) * | 2013-06-07 | 2013-10-16 | 安徽皖雪食品有限公司 | Summer-heat relieving flour suitable for eating in summer and preparation method thereof |
| CN103876025A (en) * | 2014-03-03 | 2014-06-25 | 朱奕 | Summer-heat-removing nutritional flour and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 金文林主编: "《特种作物优质栽培及加工技术》", 31 January 2003 * |
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Effective date of registration: 20180706 Address after: 266700 Qian Lou village, Mingcun Town, Pingdu City, Qingdao, Shandong Applicant after: Qingdao Four Gardener Flour Co., Ltd. Address before: 610000 19 Wenjiang 1703, Lixing East Road, Wenjiang District, Chengdu, Sichuan Applicant before: Liu Ping |
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