CN105053797A - Fish-flavor flour and preparation method thereof - Google Patents
Fish-flavor flour and preparation method thereof Download PDFInfo
- Publication number
- CN105053797A CN105053797A CN201510448565.0A CN201510448565A CN105053797A CN 105053797 A CN105053797 A CN 105053797A CN 201510448565 A CN201510448565 A CN 201510448565A CN 105053797 A CN105053797 A CN 105053797A
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- Prior art keywords
- parts
- flour
- wheat
- fish
- fruit
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- 235000013312 flour Nutrition 0.000 title claims abstract description 23
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 241000209140 Triticum Species 0.000 claims abstract description 22
- 235000021307 Triticum Nutrition 0.000 claims abstract description 22
- 241000251468 Actinopterygii Species 0.000 claims abstract description 10
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 8
- 235000000832 Ayote Nutrition 0.000 claims abstract description 7
- 241000005787 Cistanche Species 0.000 claims abstract description 7
- 235000001543 Corylus americana Nutrition 0.000 claims abstract description 7
- 235000007466 Corylus avellana Nutrition 0.000 claims abstract description 7
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 7
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 7
- 241000830535 Ligustrum lucidum Species 0.000 claims abstract description 7
- 230000035784 germination Effects 0.000 claims abstract description 7
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 240000009226 Corylus americana Species 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 12
- 235000019634 flavors Nutrition 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 235000009508 confectionery Nutrition 0.000 claims description 9
- 239000000428 dust Substances 0.000 claims description 7
- 240000001980 Cucurbita pepo Species 0.000 claims description 6
- 240000000902 Diospyros discolor Species 0.000 claims description 6
- 235000003115 Diospyros discolor Nutrition 0.000 claims description 6
- 240000002924 Platycladus orientalis Species 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 235000012149 noodles Nutrition 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 4
- 210000004556 brain Anatomy 0.000 abstract description 3
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 abstract description 3
- 229960003692 gamma aminobutyric acid Drugs 0.000 abstract description 2
- 239000000230 xanthan gum Substances 0.000 abstract 2
- 229940082509 xanthan gum Drugs 0.000 abstract 2
- 235000010493 xanthan gum Nutrition 0.000 abstract 2
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 abstract 1
- 240000000559 Albizia odoratissima Species 0.000 abstract 1
- 235000011438 Albizia odoratissima Nutrition 0.000 abstract 1
- 241000572565 Alpinia oxyphylla Species 0.000 abstract 1
- 240000004244 Cucurbita moschata Species 0.000 abstract 1
- 244000025272 Persea americana Species 0.000 abstract 1
- 235000008673 Persea americana Nutrition 0.000 abstract 1
- 240000003243 Thuja occidentalis Species 0.000 abstract 1
- 235000008109 Thuja occidentalis Nutrition 0.000 abstract 1
- 102000004139 alpha-Amylases Human genes 0.000 abstract 1
- 108090000637 alpha-Amylases Proteins 0.000 abstract 1
- 229940024171 alpha-amylase Drugs 0.000 abstract 1
- 230000018109 developmental process Effects 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 abstract 1
- 241000723382 Corylus Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000004641 brain development Effects 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
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
Abstract
The invention provides a fish-flavor flour and a preparation method thereof. The fish-flavor flour is characterized by being prepared from the following raw materials by weight: 500 to 530 parts of wheat, 3.5 to 4 parts of xanthan gum, 45 to 50 parts of fish flesh, 5 to 6 parts of avocado, 8 to 9 parts of pumpkin, 20 to 22 parts of hazelnut, 3 to 4 parts of sharpleaf galangal fruit, 5 to 6 parts of cistanche, 3 to 4 parts of glossy privet fruit, 2 to 3 parts of albizia bark and 4 to 5 parts of arborvitae seed. According to the invention, added xanthan gum can improve viscosity of the flour, so the prepared flour is applicable to preparation of noodles and prepared noodles are tougher, more boiling-resistant, elastic and chewy; meanwhile, a part of the raw material wheat is subjected to germination and grinding, so the content of gamma-aminobutyric acid of the flour is increased; germinated wheat undergoes microwave treatment, so the activity of alpha-amylase is reduced and the quality of wheat flour is prevented from influence by wheat germination; and the added fish flesh contains a great amount of unsaturated fatty acid, which is favorable for development of the brain, and through cooperation between the fish flesh and the traditional Chinese medicines, the flour has brain tonifying effect.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of flour, particularly relate to a kind of flour with sweet and sour flavor and preparation method thereof.
Background technology
Flour is a kind of powder worn into by wheat, is the staple food of north of China most area, can makes the numerous food such as noodles, steamed bun.It is low much to there is protein content in the flour now commercially sold, and the noodles made by it exist chews the problems such as strength difference, non-resistant to cook, therefore, produce a kind of can make chew strength, the flour of noodles of resistant to cook has wide market prospects.
Summary of the invention
The object of this invention is to provide a kind of flour with sweet and sour flavor and preparation method thereof, the present invention has the feature of nutrient health, unique flavor.
The technical solution adopted in the present invention is:
A kind of flour with sweet and sour flavor, is characterized in that being made up of the raw material of following weight portion:
Wheat 500-530, xanthans 3.5-4, flesh of fish 45-50, butter fruit 5-6, pumpkin 8-9, fibert 20-22, fructus alpiniae oxyphyllae 3-4, saline cistanche 5-6, fruit of glossy privet 3-4, cortex albiziae 2-3, seed of Oriental arborvitae 4-5.
The preparation method of described flour with sweet and sour flavor, is characterized in that comprising the following steps:
(1) fructus alpiniae oxyphyllae, saline cistanche, the fruit of glossy privet, cortex albiziae, the seed of Oriental arborvitae are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(2) pull out after the wheat clear water of 10% being soaked 4 hours and drain, In Shade, cover wet gauze, keep moistening, until wheat germination after 24 hours by gained drying materials, microwave irradiation 140-150s, then carries out abrasive dust;
(3) add water residue wheat moistening 32-38 hour, makes water content reach 15-16%, dries, abrasive dust is for subsequent use;
(4) get fibert kernel, send into baking box, bake at 250-260 DEG C to discharging when having fragrance to overflow, pulverize, obtain hazelnut kernel powder; By butter fruit, pumpkin squeezes the juice, and gained material mixes with the flesh of fish to be mixed thoroughly, and water proof big fire steaming discharging after 20-30 minute, pulverizes after oven dry, then mixes with step (1), (2), (3) gained material and hazelnut kernel powder, leftover materials and mixes thoroughly, to obtain final product.
Beneficial effect of the present invention is:
The present invention with the addition of the viscosity that xanthans can increase flour, the present invention is made to be suitable for making noodles, use the more solid resistant to cook of noodles that the present invention makes, and it is flexible and chew strength, part wheat simultaneously in raw material of the present invention abrasive dust after germinateing, the content of GABA of the present invention can be increased, and the activity of AMS after wheat germination, can be reduced through microwave treatment, avoid the quality affecting wheat flour due to wheat germination process, and the flesh of fish added in the present invention contains a large amount of unrighted acid, be conducive to brain development, Chinese medicine in collocation the present invention can play effect of brain tonic.
Detailed description of the invention
A kind of flour with sweet and sour flavor, is characterized in that being made up of the raw material of following weight portion (kilogram):
Wheat 500, xanthans 3.5, the flesh of fish 45, butter fruit 5, pumpkin 8, fibert 20, fructus alpiniae oxyphyllae 3, saline cistanche 5, the fruit of glossy privet 3, cortex albiziae 2, the seed of Oriental arborvitae 4.
The preparation method of described flour with sweet and sour flavor, comprises the following steps:
(1) fructus alpiniae oxyphyllae, saline cistanche, the fruit of glossy privet, cortex albiziae, the seed of Oriental arborvitae are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(2) pull out after the wheat clear water of 10% being soaked 4 hours and drain, In Shade, cover wet gauze, keep moistening, until wheat germination after 24 hours by gained drying materials, microwave irradiation 140-150s, then carries out abrasive dust;
(3) add water residue wheat moistening 32-38 hour, makes water content reach 15-16%, dries, abrasive dust is for subsequent use;
(4) get fibert kernel, send into baking box, bake at 250-260 DEG C to discharging when having fragrance to overflow, pulverize, obtain hazelnut kernel powder; By butter fruit, pumpkin squeezes the juice, and gained material mixes with the flesh of fish to be mixed thoroughly, and water proof big fire steaming discharging after 20-30 minute, pulverizes after oven dry, then mixes with step (1), (2), (3) gained material and hazelnut kernel powder, leftover materials and mixes thoroughly, to obtain final product.
Claims (2)
1. a flour with sweet and sour flavor, is characterized in that being made up of the raw material of following weight portion:
Wheat 500-530, xanthans 3.5-4, flesh of fish 45-50, butter fruit 5-6, pumpkin 8-9, fibert 20-22, fructus alpiniae oxyphyllae 3-4, saline cistanche 5-6, fruit of glossy privet 3-4, cortex albiziae 2-3, seed of Oriental arborvitae 4-5.
2. the preparation method of flour with sweet and sour flavor according to claim 1, is characterized in that comprising the following steps:
(1) fructus alpiniae oxyphyllae, saline cistanche, the fruit of glossy privet, cortex albiziae, the seed of Oriental arborvitae are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(2) pull out after the wheat clear water of 10% being soaked 4 hours and drain, In Shade, cover wet gauze, keep moistening, until wheat germination after 24 hours by gained drying materials, microwave irradiation 140-150s, then carries out abrasive dust;
(3) add water residue wheat moistening 32-38 hour, makes water content reach 15-16%, dries, abrasive dust is for subsequent use;
(4) get fibert kernel, send into baking box, bake at 250-260 DEG C to discharging when having fragrance to overflow, pulverize, obtain hazelnut kernel powder; By butter fruit, pumpkin squeezes the juice, and gained material mixes with the flesh of fish to be mixed thoroughly, and water proof big fire steaming discharging after 20-30 minute, pulverizes after oven dry, then mixes with step (1), (2), (3) gained material and hazelnut kernel powder, leftover materials and mixes thoroughly, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510448565.0A CN105053797A (en) | 2015-07-28 | 2015-07-28 | Fish-flavor flour and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510448565.0A CN105053797A (en) | 2015-07-28 | 2015-07-28 | Fish-flavor flour and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105053797A true CN105053797A (en) | 2015-11-18 |
Family
ID=54483525
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510448565.0A Withdrawn CN105053797A (en) | 2015-07-28 | 2015-07-28 | Fish-flavor flour and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105053797A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101786029A (en) * | 2010-02-26 | 2010-07-28 | 李玉龙 | Production method of wheat flour |
| CN103157527A (en) * | 2013-03-08 | 2013-06-19 | 河南工业大学 | Method for improving wheat quality in microwave treatment |
| CN104642898A (en) * | 2015-02-05 | 2015-05-27 | 陆伟 | Fresh rice wine flavored flour for warming middle warmer and tonifying liver and preparation method of fresh rice wine flavored flour |
-
2015
- 2015-07-28 CN CN201510448565.0A patent/CN105053797A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101786029A (en) * | 2010-02-26 | 2010-07-28 | 李玉龙 | Production method of wheat flour |
| CN103157527A (en) * | 2013-03-08 | 2013-06-19 | 河南工业大学 | Method for improving wheat quality in microwave treatment |
| CN104642898A (en) * | 2015-02-05 | 2015-05-27 | 陆伟 | Fresh rice wine flavored flour for warming middle warmer and tonifying liver and preparation method of fresh rice wine flavored flour |
Non-Patent Citations (1)
| Title |
|---|
| 田建珍等: "发芽小麦研究进展", 《粮食与油脂》 * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20151118 |
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| WW01 | Invention patent application withdrawn after publication |