CN105053835A - Vegetable fine dried noodles having efficacy of assisting in reducing blood sugar - Google Patents
Vegetable fine dried noodles having efficacy of assisting in reducing blood sugar Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses vegetable fine dried noodles having the efficacy of assisting in reducing blood sugar, and relates to the technical field of the production of fine dried noodles. The vegerable fine dried noodles are processed by the following raw materials in parts by weight: 100-110 parts of strong flour, 10-12 parts of vegetable freeze-dried powder, 8-11 parts of konjac powder, 4-6 parts of vital wheat gluten, 3-4 parts of freeze-dried powder of a traditional Chinese medicine extract, 2-3 parts of vitamin C powder, 1-2 parts of eggs, 1-2 parts of a composite flavouring agent, 0.5-1 part of refined salt, 0.1-0.3 part of dietary alkali, and 0.05-0.2 part of a natural preservative. According to the vegetable fine dried noodles having the efficacy of assisting in reducing blood sugar, disclosed by the invention, vegetables and traditional Chinese medicinal materials, which have the efficacy of loosening bowel to relieve constipation, are added, so that the nutrient value of the fine dried noodles is increased, and the health care function is enhanced. The produced fine dried noodles have the characteristics of fine and glossy noodle bodies, chewy gluten, and uniform noodle texture, are fragrant when being eaten, do not have strong taste of medicinal materials, and sufficiently stimulate the appetite of eaters.
Description
Technical field:
The present invention relates to vermicelli production technical field, be specifically related to a kind of fine-dried vegetable noodles with auxiliary hyperglycemic effect.
Background technology:
Have a lot of people not like eating green vegetables in present society, especially children, but not eating vegetables will inevitably cause nutritional deficiency for a long time, is especially deficient in vitamin, affects healthy.In addition, current most of vermicelli are suppressed by single flour and are formed, and mouthfeel is general, and nutritional labeling is not enough, is difficult to obtain liking of many people.
In recent years, people have developed fine-dried vegetable noodles, refer to vermicelli processing in put into Vegetable powder/vegetables liquid, have abundant nutrition, outward appearance is emerald green tempting, and mouthfeel is tasty, is the instant food that many consumers like eating.In order to improve the consumer groups of nutritive value and expansion fine-dried vegetable noodles further, our company develops the fine-dried vegetable noodles with health-care efficacy, namely in vermicelli process, add a certain amount of vegetables and the Chinese medicine with health-care efficacy, make the vermicelli processed have the advantages that mouthfeel is good, nutritious and edible safety is high.
Summary of the invention:
Technical problem to be solved by this invention is to provide a kind of nutritious, fine-dried vegetable noodles with auxiliary hyperglycemic effect that edible safety is high.
Technical problem to be solved by this invention adopts following technical scheme to realize:
There is the fine-dried vegetable noodles of auxiliary hyperglycemic effect, formed by the Raw material processing of following mass fraction:
Strong flour 100-110 part, vegetables freeze-dried powder 10-12 part, konjaku powder 8-11 part, Gluten 4-6 part, Chinese medical extract freeze-dried powder 3-4 part, vitamin c powder 2-3 part, egg 1-2 part, composite flavor 1-2 part, refined salt 0.5-1 part, dietary alkali 0.1-0.3 part, natural antiseptic agent 0.05-0.2 part.
Described vegetables freeze-dried powder is made up of mass fraction 27% carrot, 22% sea-tangle, 18% celery, 13% wax gourd, 10% lotus rhizome, 5% tomato, 3% water spinach and 2% straw mushroom, its preparation method is first cleaned and segment by all vegetables, wax gourd and straw mushroom water proof cook, all the other vegetables load juice extractor with the wax gourd cooked after scalding 1-2min with 60-70 DEG C of hot water together with straw mushroom, the water gaging such as to add to squeeze the juice, then 80-100 mesh sieve is crossed, filtrate is placed in freeze drier freeze-drying, be ground into finally by pulverizer the powder that granularity is less than 0.15mm, obtain vegetables freeze-dried powder.
Described Chinese medical extract freeze-dried powder is by mass fraction 32% radix rehmanniae recen, 25% red sage root, 15% root of kudzu vine, 12% mulberry leaf, 8% wind-weed, 5% matrimony vine and 3% radix paeoniae rubrathe are made, its preparation method is first cleaned and segment by all medicinal materials, then by radix rehmanniae recen, the red sage root and the root of kudzu vine soak 3-5h in 2-3 times of water gaging, add all the other medicinal materials again, mixture is prior to supersonic frequency 22kHz, ultrasonic process 30-45min at temperature 50-60 DEG C, ultrasonic process 20-25min at 65-75 DEG C again, 80-100 mesh sieve crossed by extract, filtrate is placed in freeze drier freeze-drying, the powder that granularity is less than 0.15mm is ground into finally by pulverizer, obtain Chinese medical extract freeze-dried powder.
Described composite flavor is made up of mass fraction 34% anise, 18% basyleave, 15% cassia bark, 10% sesame, 8% dried ginger slice, 7% pepper, 5% cloves and 3% Chinese prickly ash, its preparation method is first by all raw material cleaning post-dryings, then add in pot and carry out frying, fry to savory effusion, add pulverizer again to pulverize, cross 100-120 mesh sieve, obtain composite flavor.
Described natural antiseptic agent be selected from nucleoprotamine, shitosan, Tea Polyphenols and kojic acid one or more.
There is a production method for the fine-dried vegetable noodles of auxiliary hyperglycemic effect, comprise the following steps:
(1) and face: first Strong flour, vegetables freeze-dried powder, konjaku powder, Gluten, Chinese medical extract freeze-dried powder and vitamin c powder are added in dough mixing machine, egg, composite flavor and natural antiseptic agent is added after mixing 5-10min, continue mixing 5-10min, then the water being dissolved with refined salt and dietary alkali is added, fully be uniformly mixed, obtain dough;
(2) slaking: dough is proceeded in disc type aging machine, rotating speed 5-8r/min, curing temperature 25 DEG C, curing time 10-15min;
(3) compressing tablets: the dough of slaking is pressed into by multiple tracks pressure roller the dough sheet that thickness is 5-6mm;
(4) dough sheet slaking: dough sheet is left standstill slaking 5-10min, makes the starch granules of flour, albumen fully absorbs moisture;
(5) continuous compressing tablet: the dough sheet of slaking is pressed into by multiple tracks pressure roller the dough sheet that thickness is 1-2mm, and the calendering ratio of each rolling is no more than 3:1;
(6) slitting: utilize reciprocating cutoff tool to be cut into slender by the dough sheet that rolling is good, require that the noodles that cut out are smooth, smooth, impulse-free robustness, without drafting;
(7) added, have one's hair trimmed: the wetted surface bar cut by the automatic peg of driving chain, immediately by having one's hair trimmed below after noodles hang up properly;
(8) dry: in employing, warm middling speed oven drying method is dried, the predrying 60-90min prior to temperature 25-35 DEG C, under relative humidity 80-85% condition, again in temperature 35-45 DEG C, dry 150-180min under relative humidity 75-80% condition, finally in temperature 20-25 DEG C, dry 90-120min under relative humidity 55-65% condition;
(9) undercarriage, tangent plane: the noodles undercarriage utilizing undercarriage machine to dry, is then cut into different size length with cutting machine, finally packs.
The invention has the beneficial effects as follows:
(1) raw material is cheap and easy to get, and production method is simple, is applicable to producing in enormous quantities;
(2) with the addition of the vegetables with auxiliary hyperglycemic effect and Chinese medicine, improve nutritive value and the health care of vermicelli;
(3) vermicelli produced have that face body is fine and glossy, gluten strength road and the uniform speciality of face matter, eat fragrance and overflow, do not have strong medicinal material taste, fully stimulate the appetite of eater;
(4) do not add chemical substance, edible safety is high, is of value to health;
(5) expand consumer group, improve the competitiveness of product in market.
Detailed description of the invention:
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
1, raw material prepares
(1) vegetables freeze-dried powder: be made up of mass fraction 27% carrot, 22% sea-tangle, 18% celery, 13% wax gourd, 10% lotus rhizome, 5% tomato, 3% water spinach and 2% straw mushroom, its preparation method is first cleaned and segment by all vegetables, wax gourd and straw mushroom water proof cook, all the other vegetables load juice extractor with the wax gourd cooked after scalding 1-2min with 60-70 DEG C of hot water together with straw mushroom, the water gaging such as to add to squeeze the juice, then 80 mesh sieves are crossed, filtrate is placed in freeze drier freeze-drying, be ground into finally by pulverizer the powder that granularity is less than 0.15mm, obtain vegetables freeze-dried powder.
(2) Chinese medical extract freeze-dried powder: by mass fraction 32% radix rehmanniae recen, 25% red sage root, 15% root of kudzu vine, 12% mulberry leaf, 8% wind-weed, 5% matrimony vine and 3% radix paeoniae rubrathe are made, its preparation method is first cleaned and segment by all medicinal materials, then by radix rehmanniae recen, the red sage root and the root of kudzu vine soak 5h in 3 times of water gagings, add all the other medicinal materials again, mixture is prior to supersonic frequency 22kHz, ultrasonic process 45min at temperature 50-60 DEG C, ultrasonic process 25min at 65-75 DEG C again, 80 mesh sieves crossed by extract, filtrate is placed in freeze drier freeze-drying, the powder that granularity is less than 0.15mm is ground into finally by pulverizer, obtain Chinese medical extract freeze-dried powder.
(3) composite flavor: be made up of mass fraction 34% anise, 18% basyleave, 15% cassia bark, 10% sesame, 8% dried ginger slice, 7% pepper, 5% cloves and 3% Chinese prickly ash, its preparation method is first by all raw material cleaning post-dryings, then add in pot and carry out frying, fry to savory effusion, add pulverizer again to pulverize, cross 100-120 mesh sieve, obtain composite flavor.
2, embodiment 1
(1) and face: first 100kg Strong flour, 10kg vegetables freeze-dried powder, 9kg konjaku powder, 4kg Gluten, 3kg Chinese medical extract freeze-dried powder and 2kg vitamin c powder are added in dough mixing machine, 1kg egg, 1kg composite flavor and 0.1kg shitosan is added after mixing 10min, continue mixing 5min, then the water being dissolved with 0.5kg refined salt and 0.2kg dietary alkali is added, fully be uniformly mixed, obtain dough;
(2) slaking: dough is proceeded in disc type aging machine, rotating speed 8r/min, curing temperature 25 DEG C, curing time 15min;
(3) compressing tablets: the dough of slaking is pressed into by multiple tracks pressure roller the dough sheet that thickness is 5-6mm;
(4) dough sheet slaking: dough sheet is left standstill slaking 10min, makes the starch granules of flour, albumen fully absorbs moisture;
(5) continuous compressing tablet: the dough sheet of slaking is pressed into by multiple tracks pressure roller the dough sheet that thickness is 1-2mm, and the calendering ratio of each rolling is no more than 3:1;
(6) slitting: utilize reciprocating cutoff tool to be cut into slender by the dough sheet that rolling is good, require that the noodles that cut out are smooth, smooth, impulse-free robustness, without drafting;
(7) added, have one's hair trimmed: the wetted surface bar cut by the automatic peg of driving chain, immediately by having one's hair trimmed below after noodles hang up properly;
(8) dry: in employing, warm middling speed oven drying method is dried, the predrying 90min prior to temperature 25-35 DEG C, under relative humidity 80-85% condition, again in temperature 35-45 DEG C, dry 180min under relative humidity 75-80% condition, finally in temperature 20-25 DEG C, dry 120min under relative humidity 55-65% condition;
(9) undercarriage, tangent plane: the noodles undercarriage utilizing undercarriage machine to dry, is then cut into different size length with cutting machine, finally packs.
3, embodiment 2
(1) and face: first 100kg Strong flour, 12kg vegetables freeze-dried powder, 10kg konjaku powder, 5kg Gluten, 3kg Chinese medical extract freeze-dried powder and 2kg vitamin c powder are added in dough mixing machine, 1kg egg, 2kg composite flavor and 0.1kg shitosan is added after mixing 10min, continue mixing 5min, then the water being dissolved with 0.5kg refined salt and 0.2kg dietary alkali is added, fully be uniformly mixed, obtain dough;
(2) slaking: dough is proceeded in disc type aging machine, rotating speed 8r/min, curing temperature 25 DEG C, curing time 15min;
(3) compressing tablets: the dough of slaking is pressed into by multiple tracks pressure roller the dough sheet that thickness is 5-6mm;
(4) dough sheet slaking: dough sheet is left standstill slaking 10min, makes the starch granules of flour, albumen fully absorbs moisture;
(5) continuous compressing tablet: the dough sheet of slaking is pressed into by multiple tracks pressure roller the dough sheet that thickness is 1-2mm, and the calendering ratio of each rolling is no more than 3:1;
(6) slitting: utilize reciprocating cutoff tool to be cut into slender by the dough sheet that rolling is good, require that the noodles that cut out are smooth, smooth, impulse-free robustness, without drafting;
(7) added, have one's hair trimmed: the wetted surface bar cut by the automatic peg of driving chain, immediately by having one's hair trimmed below after noodles hang up properly;
(8) dry: in employing, warm middling speed oven drying method is dried, the predrying 90min prior to temperature 25-35 DEG C, under relative humidity 80-85% condition, again in temperature 35-45 DEG C, dry 180min under relative humidity 75-80% condition, finally in temperature 20-25 DEG C, dry 120min under relative humidity 55-65% condition;
(9) undercarriage, tangent plane: the noodles undercarriage utilizing undercarriage machine to dry, is then cut into different size length with cutting machine, finally packs.
4, embodiment 3
(1) and face: first 110kg Strong flour, 12kg vegetables freeze-dried powder, 11kg konjaku powder, 6kg Gluten, 4kg Chinese medical extract freeze-dried powder and 3kg vitamin c powder are added in dough mixing machine, 2kg egg, 2kg composite flavor and 0.2kg shitosan is added after mixing 10min, continue mixing 5min, then the water being dissolved with 1kg refined salt and 0.2kg dietary alkali is added, fully be uniformly mixed, obtain dough;
(2) slaking: dough is proceeded in disc type aging machine, rotating speed 8r/min, curing temperature 25 DEG C, curing time 15min;
(3) compressing tablets: the dough of slaking is pressed into by multiple tracks pressure roller the dough sheet that thickness is 5-6mm;
(4) dough sheet slaking: dough sheet is left standstill slaking 10min, makes the starch granules of flour, albumen fully absorbs moisture;
(5) continuous compressing tablet: the dough sheet of slaking is pressed into by multiple tracks pressure roller the dough sheet that thickness is 1-2mm, and the calendering ratio of each rolling is no more than 3:1;
(6) slitting: utilize reciprocating cutoff tool to be cut into slender by the dough sheet that rolling is good, require that the noodles that cut out are smooth, smooth, impulse-free robustness, without drafting;
(7) added, have one's hair trimmed: the wetted surface bar cut by the automatic peg of driving chain, immediately by having one's hair trimmed below after noodles hang up properly;
(8) dry: in employing, warm middling speed oven drying method is dried, the predrying 90min prior to temperature 25-35 DEG C, under relative humidity 80-85% condition, again in temperature 35-45 DEG C, dry 180min under relative humidity 75-80% condition, finally in temperature 20-25 DEG C, dry 120min under relative humidity 55-65% condition;
(9) undercarriage, tangent plane: the noodles undercarriage utilizing undercarriage machine to dry, is then cut into different size length with cutting machine, finally packs.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (3)
1. there is the fine-dried vegetable noodles of auxiliary hyperglycemic effect, it is characterized in that, formed by the Raw material processing of following mass fraction:
Strong flour 100-110 part, vegetables freeze-dried powder 10-12 part, konjaku powder 8-11 part, Gluten 4-6 part, Chinese medical extract freeze-dried powder 3-4 part, vitamin c powder 2-3 part, egg 1-2 part, composite flavor 1-2 part, refined salt 0.5-1 part, dietary alkali 0.1-0.3 part, natural antiseptic agent 0.05-0.2 part;
Described vegetables freeze-dried powder is made up of mass fraction 27% carrot, 22% sea-tangle, 18% celery, 13% wax gourd, 10% lotus rhizome, 5% tomato, 3% water spinach and 2% straw mushroom, its preparation method is first cleaned and segment by all vegetables, wax gourd and straw mushroom water proof cook, all the other vegetables load juice extractor with the wax gourd cooked after scalding 1-2min with 60-70 DEG C of hot water together with straw mushroom, the water gaging such as to add to squeeze the juice, then 80-100 mesh sieve is crossed, filtrate is placed in freeze drier freeze-drying, be ground into finally by pulverizer the powder that granularity is less than 0.15mm, obtain vegetables freeze-dried powder;
Described Chinese medical extract freeze-dried powder is by mass fraction 32% radix rehmanniae recen, 25% red sage root, 15% root of kudzu vine, 12% mulberry leaf, 8% wind-weed, 5% matrimony vine and 3% radix paeoniae rubrathe are made, its preparation method is first cleaned and segment by all medicinal materials, then by radix rehmanniae recen, the red sage root and the root of kudzu vine soak 3-5h in 2-3 times of water gaging, add all the other medicinal materials again, mixture is prior to supersonic frequency 22kHz, ultrasonic process 30-45min at temperature 50-60 DEG C, ultrasonic process 20-25min at 65-75 DEG C again, 80-100 mesh sieve crossed by extract, filtrate is placed in freeze drier freeze-drying, the powder that granularity is less than 0.15mm is ground into finally by pulverizer, obtain Chinese medical extract freeze-dried powder,
Described composite flavor is made up of mass fraction 34% anise, 18% basyleave, 15% cassia bark, 10% sesame, 8% dried ginger slice, 7% pepper, 5% cloves and 3% Chinese prickly ash, its preparation method is first by all raw material cleaning post-dryings, then add in pot and carry out frying, fry to savory effusion, add pulverizer again to pulverize, cross 100-120 mesh sieve, obtain composite flavor.
2. the fine-dried vegetable noodles with auxiliary hyperglycemic effect according to claim 1, is characterized in that: described natural antiseptic agent be selected from nucleoprotamine, shitosan, Tea Polyphenols and kojic acid one or more.
3. the fine-dried vegetable noodles with auxiliary hyperglycemic effect according to claim 1, is characterized in that, its production method comprises the following steps:
(1) and face: first Strong flour, vegetables freeze-dried powder, konjaku powder, Gluten, Chinese medical extract freeze-dried powder and vitamin c powder are added in dough mixing machine, egg, composite flavor and natural antiseptic agent is added after mixing 5-10min, continue mixing 5-10min, then the water being dissolved with refined salt and dietary alkali is added, fully be uniformly mixed, obtain dough;
(2) slaking: dough is proceeded in disc type aging machine, rotating speed 5-8r/min, curing temperature 25 DEG C, curing time 10-15min;
(3) compressing tablets: the dough of slaking is pressed into by multiple tracks pressure roller the dough sheet that thickness is 5-6mm;
(4) dough sheet slaking: dough sheet is left standstill slaking 5-10min, makes the starch granules of flour, albumen fully absorbs moisture;
(5) continuous compressing tablet: the dough sheet of slaking is pressed into by multiple tracks pressure roller the dough sheet that thickness is 1-2mm, and the calendering ratio of each rolling is no more than 3:1;
(6) slitting: utilize reciprocating cutoff tool to be cut into slender by the dough sheet that rolling is good, require that the noodles that cut out are smooth, smooth, impulse-free robustness, without drafting;
(7) added, have one's hair trimmed: the wetted surface bar cut by the automatic peg of driving chain, immediately by having one's hair trimmed below after noodles hang up properly;
(8) dry: in employing, warm middling speed oven drying method is dried, the predrying 60-90min prior to temperature 25-35 DEG C, under relative humidity 80-85% condition, again in temperature 35-45 DEG C, dry 150-180min under relative humidity 75-80% condition, finally in temperature 20-25 DEG C, dry 90-120min under relative humidity 55-65% condition;
(9) undercarriage, tangent plane: the noodles undercarriage utilizing undercarriage machine to dry, is then cut into different size length with cutting machine, finally packs.
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| CN107660686A (en) * | 2017-11-14 | 2018-02-06 | 安徽冉升食品有限公司 | A kind of pleurotus eryngii colour vermicelli and preparation method thereof |
| CN107996993A (en) * | 2017-12-23 | 2018-05-08 | 安徽省临泉县金谷面粉有限公司 | A kind of vegetable and fruit vermicelli and its manufacture craft rich in chlorophyll |
| CN109315721A (en) * | 2018-09-04 | 2019-02-12 | 齐鲁工业大学 | A kind of snack food of diabetic and preparation method thereof |
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| CN110771788A (en) * | 2019-11-07 | 2020-02-11 | 河北玉桥食品有限公司 | Salt-free fermented fine dried noodles and production process thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105433250A (en) * | 2015-12-31 | 2016-03-30 | 郭平 | Instant noodles capable of lowering blood glucose |
| CN107535838A (en) * | 2017-09-21 | 2018-01-05 | 湖北十星杂粮食品有限公司 | A kind of root of kudzu vine konjaku flower mushroom noodles |
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| CN109315721A (en) * | 2018-09-04 | 2019-02-12 | 齐鲁工业大学 | A kind of snack food of diabetic and preparation method thereof |
| CN109874977A (en) * | 2019-01-22 | 2019-06-14 | 贵州老锄头食品股份有限公司 | A kind of production method of red barnyard grass vermicelli modifying agent and red barnyard grass vermicelli |
| CN110771788A (en) * | 2019-11-07 | 2020-02-11 | 河北玉桥食品有限公司 | Salt-free fermented fine dried noodles and production process thereof |
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Application publication date: 20151118 |