CN105394551A - Heart fire clearing chive fragrance noodle and making method thereof - Google Patents
Heart fire clearing chive fragrance noodle and making method thereof Download PDFInfo
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- CN105394551A CN105394551A CN201510692330.6A CN201510692330A CN105394551A CN 105394551 A CN105394551 A CN 105394551A CN 201510692330 A CN201510692330 A CN 201510692330A CN 105394551 A CN105394551 A CN 105394551A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 29
- 235000001270 Allium sibiricum Nutrition 0.000 title abstract 3
- 239000003205 fragrance Substances 0.000 title abstract 3
- 238000000034 method Methods 0.000 title description 2
- 235000005340 Asparagus officinalis Nutrition 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 13
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 10
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 10
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 10
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 10
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 claims abstract description 9
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 claims abstract description 9
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 claims abstract description 9
- 229940026509 theaflavin Drugs 0.000 claims abstract description 9
- 235000014620 theaflavin Nutrition 0.000 claims abstract description 9
- 108010015776 Glucose oxidase Proteins 0.000 claims abstract description 8
- 239000004366 Glucose oxidase Substances 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 235000019420 glucose oxidase Nutrition 0.000 claims abstract description 8
- 229940116332 glucose oxidase Drugs 0.000 claims abstract description 8
- 229920001592 potato starch Polymers 0.000 claims abstract description 8
- 244000194101 Ginkgo biloba Species 0.000 claims abstract description 7
- 241000286209 Phasianidae Species 0.000 claims abstract description 7
- 244000003416 Asparagus officinalis Species 0.000 claims abstract 5
- 241000234282 Allium Species 0.000 claims description 24
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 24
- CAXNYFPECZCGFK-UHFFFAOYSA-N 2-phenyl-2-pyridin-2-ylacetonitrile Chemical compound C=1C=CC=NC=1C(C#N)C1=CC=CC=C1 CAXNYFPECZCGFK-UHFFFAOYSA-N 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 240000004307 Citrus medica Species 0.000 claims description 6
- 235000001938 Citrus medica Nutrition 0.000 claims description 6
- 235000002555 Citrus medica var sarcodactylis Nutrition 0.000 claims description 6
- 241001499733 Plantago asiatica Species 0.000 claims description 6
- 241001165494 Rhodiola Species 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 238000003490 calendering Methods 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 239000012267 brine Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 230000008901 benefit Effects 0.000 abstract description 3
- 235000021307 Triticum Nutrition 0.000 abstract description 2
- 244000098338 Triticum aestivum Species 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000011201 Ginkgo Nutrition 0.000 abstract 1
- 235000008100 Ginkgo biloba Nutrition 0.000 abstract 1
- 244000042430 Rhodiola rosea Species 0.000 abstract 1
- 235000003713 Rhodiola rosea Nutrition 0.000 abstract 1
- 108010073771 Soybean Proteins Proteins 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000019710 soybean protein Nutrition 0.000 abstract 1
- 241000234427 Asparagus Species 0.000 description 11
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 108010068370 Glutens Proteins 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010009866 Cold sweat Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 206010016654 Fibrosis Diseases 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 229960001230 asparagine Drugs 0.000 description 1
- 235000009582 asparagine Nutrition 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 230000007882 cirrhosis Effects 0.000 description 1
- 208000019425 cirrhosis of liver Diseases 0.000 description 1
- 201000003146 cystitis Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 208000032839 leukemia Diseases 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000001254 oxidized starch Substances 0.000 description 1
- 235000013808 oxidized starch Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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 discloses a heart fire clearing chive fragrance noodle. The heart fire clearing scallion fragrance noodle is made from, by weight, 900-1000 parts of wheat flour, 0.5-0.6 parts of Herba Plantaginis, 0.9-1 part of ginkgo seed, 0.7-0.8 parts of Rhodiola rosea, 1-1.2 parts of Radix Pseudostellariae, 0.6-0.7 parts of Fructus Citri Sarcodactylis, 20-25 parts of chives, 40-46 parts of quail eggs, 30-35 parts of asparagus, 30-35 parts of Chinese yam, 0.5-0.6 parts of glucose oxidase, 60-65 parts of soybean protein powder, 9-10 parts of oxidized potato starch and a proper amount of theaflavin. The noodle developed in the invention has the advantages of good quality, good mouthfeel, bright color, abundant nutrition and delicious taste.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to one and to clear away heart-fire fragrant noodles of green onion and preparation method thereof.
Background technology
Noodles are the traditional popular staple foods of China, easy to use economical and practical again, in people's daily life, occupy critical role.Current face processed both domestic and external industry development is funny quite rapid, noodles kind constantly increases, output constantly rises, the technology in face processed is also improving constantly, and improving constantly along with people's living standard, dietary structure and life style are improved day by day, people have not only had higher requirement to the exterior quality of noodles and nutritive value, and it is also more and more higher to the requirement of interior quality as the performance such as elasticity and toughness of noodles, and China's general wheat flour protein matter content is lower, be difficult to the noodle product producing higher quality, the noodles ubiquity quality made is unstable, not resistant to cook, easy paste soup, mouthfeel is clamminess and chews the deficiencies such as strength difference, therefore be starved of suitable modifying agent and quality improvement is carried out to noodles.The non-natural food additives of the modifying agent that current China uses mainly various Prof. Du Yucang, although make moderate progress to noodle quality, bring harmful effect also to the healthy of people.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides one to clear away heart-fire fragrant noodles of green onion and preparation method thereof.
The present invention is achieved by the following technical solutions:
One clears away heart-fire the fragrant noodles of green onion, is made up of following raw material:
Flour 900-1000, Asiatic plantain 0.5-0.6, gingko 0.9-1, rhodiola root 0.7-0.8, radix pseudostellariae 1-1.2, Buddha's hand 0.6-0.7, spring onion 20-25, quail egg 40-46, asparagus 30-35, Chinese yam 30-35, glucose oxidase 0.5-0.6, soyabean protein powder 60-65, oxidised potato starch 9-10, theaflavin are appropriate.
The preparation method of the described fragrant noodles of a kind of green onion that clears away heart-fire, comprises the following steps:
(1) Asiatic plantain, gingko, rhodiola root, radix pseudostellariae, Buddha's hand are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag spray-dried traditional Chinese medicine powder;
(2) get that to be pounded pureed after Chinese yam peeling is cleaned for subsequent use, pull out after asparagus is soaked 3-4h with 2% light salt brine and add 3 times of water choppings and pull an oar and to obtain asparagus and starch; Getting spring onion squeezes the juice for subsequent use, is cooked by quail egg to mash after shelling to mix to stir evenly with spring onion juice to obtain the fragrant egg mud of green onion;
(3) at normal temperatures glucose oxidase, soyabean protein powder, oxidised potato starch are mixed expect that powder is for subsequent use with flour;
(4) theaflavin and traditional Chinese medicine powder being poured in the water of 36% material grain weight amount stirs fully dissolve after regulate temperature at 30 DEG C and starch with Chinese yam mud, asparagus, green onion perfume egg mud and remain together to pour into after each raw material fully mixes and expect to integrate in powder, and face 10min;
(5) dough of becoming reconciled is placed in the case of awake face and regulates temperature to be 30 DEG C to leave standstill the face 15-17min that wake up, to be to be donely placed in oodle maker compound calendering musculus cutaneus, by thick to thin, compound 4 times, calendering totally 5 roads, then cut into the noodles of thick 1mm, wide 1.4mm, under room temperature, peg naturally dries and get final product.
Advantage of the present invention is:
The noodles that the present invention develops, quality is good, and mouthfeel is good, bright in color, nutritious, food flavor is delicious, the trace element etc. containing rich in protein, vitamin, mineral matter and needed by human body in the asparagus spear added, distinctive asparagine is contained in addition in asparagus, and material, all effective in cure to cardiovascular disease, oedema, cystitis, leukaemia, also there is anticancer effect, therefore eat the useful taste of asparagus for a long time, have good result for the treatment of to human body numerous disease.
Wherein added oxidised potato starch is conducive to the cohesion of protein, and the carboxyl of oxidized starch plays booster action to interacting between protein group; Glucose oxidase can strengthen mucedin three-dimensional space net structure, strengthening gluten, soyabean protein powder is rich in lysine, and the first limiting amino acids lysine just in cereal, therefore soyabean protein powder is added in noodle product, not only can improve the nutritive value of noodles, more can add strengthening gluten, improve DOUGH PROPERTIES, noodles toughness is increased substantially;
The amount of the soyabean protein powder added in the present invention makes each side characteristic of noodles all comprehensive best, and the beany flavor that unique weak point produces is removed by the theaflavin added, and the theaflavin added can prevent the cirrhosis changed into by alcoholic liver and fatty liver, healthy of great advantage to modern.In addition, the present invention with the addition of multiple Chinese herbal medicine in process, has reducing fever and causing diuresis, excreting dampness antidiarrheal, improving eyesight are eliminated the phlegm, effect that detumescence is become silted up in removing heat from the lung to relieve cough, change.
Detailed description of the invention
One clears away heart-fire the fragrant noodles of green onion, is made up of following weight portion (kilogram) raw material:
Flour 900, Asiatic plantain 0.5, gingko 0.9, rhodiola root 0.7, radix pseudostellariae 1, Buddha's hand 0.6, spring onion 20, quail egg 40, asparagus 30, Chinese yam 30, glucose oxidase 0.5, soyabean protein powder 60, oxidised potato starch 9, theaflavin are appropriate.
The preparation method of the described fragrant noodles of a kind of green onion that clears away heart-fire, comprises the following steps:
(1) Asiatic plantain, gingko, rhodiola root, radix pseudostellariae, Buddha's hand are added 6 times of water big fire decoct 1 hour after press filtration to remove slag spray-dried traditional Chinese medicine powder;
(2) get that to be pounded pureed after Chinese yam peeling is cleaned for subsequent use, pull out after asparagus is soaked 3h with 2% light salt brine and add 3 times of water choppings and pull an oar and to obtain asparagus and starch; Getting spring onion squeezes the juice for subsequent use, is cooked by quail egg to mash after shelling to mix to stir evenly with spring onion juice to obtain the fragrant egg mud of green onion;
(3) at normal temperatures glucose oxidase, soyabean protein powder, oxidised potato starch are mixed expect that powder is for subsequent use with flour;
(4) theaflavin and traditional Chinese medicine powder being poured in the water of 36% material grain weight amount stirs fully dissolve after regulate temperature at 30 DEG C and starch with Chinese yam mud, asparagus, green onion perfume egg mud and remain together to pour into after each raw material fully mixes and expect to integrate in powder, and face 10min;
(5) dough of becoming reconciled is placed in the case of awake face and regulates temperature to be 30 DEG C to leave standstill the face 15min that wake up, to be to be donely placed in oodle maker compound calendering musculus cutaneus, by thick to thin, compound 4 times, calendering totally 5 roads, then cut into the noodles of thick 1mm, wide 1.4mm, under room temperature, peg naturally dries and get final product.
Claims (2)
1. the fragrant noodles of the green onion that clears away heart-fire, is characterized in that being made up of following raw material:
Flour 900-1000, Asiatic plantain 0.5-0.6, gingko 0.9-1, rhodiola root 0.7-0.8, radix pseudostellariae 1-1.2, Buddha's hand 0.6-0.7, spring onion 20-25, quail egg 40-46, asparagus 30-35, Chinese yam 30-35, glucose oxidase 0.5-0.6, soyabean protein powder 60-65, oxidised potato starch 9-10, theaflavin are appropriate.
2. the preparation method of the fragrant noodles of a kind of green onion that clears away heart-fire according to claim 1, is characterized in that comprising the following steps:
(1) Asiatic plantain, gingko, rhodiola root, radix pseudostellariae, Buddha's hand are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag spray-dried traditional Chinese medicine powder;
(2) get that to be pounded pureed after Chinese yam peeling is cleaned for subsequent use, pull out after asparagus is soaked 3-4h with 2% light salt brine and add 3 times of water choppings and pull an oar and to obtain asparagus and starch; Getting spring onion squeezes the juice for subsequent use, is cooked by quail egg to mash after shelling to mix to stir evenly with spring onion juice to obtain the fragrant egg mud of green onion;
(3) at normal temperatures glucose oxidase, soyabean protein powder, oxidised potato starch are mixed expect that powder is for subsequent use with flour;
(4) theaflavin and traditional Chinese medicine powder being poured in the water of 36% material grain weight amount stirs fully dissolve after regulate temperature at 30 DEG C and starch with Chinese yam mud, asparagus, green onion perfume egg mud and remain together to pour into after each raw material fully mixes and expect to integrate in powder, and face 10min;
(5) dough of becoming reconciled is placed in the case of awake face and regulates temperature to be 30 DEG C to leave standstill the face 15-17min that wake up, to be to be donely placed in oodle maker compound calendering musculus cutaneus, by thick to thin, compound 4 times, calendering totally 5 roads, then cut into the noodles of thick 1mm, wide 1.4mm, under room temperature, peg naturally dries and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510692330.6A CN105394551A (en) | 2015-10-23 | 2015-10-23 | Heart fire clearing chive fragrance noodle and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510692330.6A CN105394551A (en) | 2015-10-23 | 2015-10-23 | Heart fire clearing chive fragrance noodle and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105394551A true CN105394551A (en) | 2016-03-16 |
Family
ID=55460600
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510692330.6A Withdrawn CN105394551A (en) | 2015-10-23 | 2015-10-23 | Heart fire clearing chive fragrance noodle and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105394551A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942194A (en) * | 2016-06-06 | 2016-09-21 | 重庆伯德农业发展有限公司 | Vitamin noodles made by efficiently utilizing quail eggs and making method |
| CN107259350A (en) * | 2017-08-15 | 2017-10-20 | 安徽优乐亿乳业有限公司 | A kind of preparation technology of soya bean vermicelli |
-
2015
- 2015-10-23 CN CN201510692330.6A patent/CN105394551A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942194A (en) * | 2016-06-06 | 2016-09-21 | 重庆伯德农业发展有限公司 | Vitamin noodles made by efficiently utilizing quail eggs and making method |
| CN107259350A (en) * | 2017-08-15 | 2017-10-20 | 安徽优乐亿乳业有限公司 | A kind of preparation technology of soya bean vermicelli |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160316 |
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| WW01 | Invention patent application withdrawn after publication |