CN105433236A - Making method of glabrous greenbrier rhizome and yam bean nutrient thin noodles - Google Patents
Making method of glabrous greenbrier rhizome and yam bean nutrient thin noodles Download PDFInfo
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- CN105433236A CN105433236A CN201510753068.1A CN201510753068A CN105433236A CN 105433236 A CN105433236 A CN 105433236A CN 201510753068 A CN201510753068 A CN 201510753068A CN 105433236 A CN105433236 A CN 105433236A
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- yam
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- 235000001591 Pachyrhizus erosus Nutrition 0.000 title claims abstract description 37
- 235000018669 Pachyrhizus tuberosus Nutrition 0.000 title claims abstract description 37
- 235000012149 noodles Nutrition 0.000 title claims abstract description 12
- 244000258470 Pachyrhizus tuberosus Species 0.000 title abstract description 30
- 235000003205 Smilax rotundifolia Nutrition 0.000 title abstract 4
- 240000009022 Smilax rotundifolia Species 0.000 title abstract 4
- 238000000034 method Methods 0.000 title abstract 4
- 235000015097 nutrients Nutrition 0.000 title abstract 4
- 239000000843 powder Substances 0.000 claims abstract description 33
- 235000016709 nutrition Nutrition 0.000 claims abstract description 9
- 230000035764 nutrition Effects 0.000 claims abstract description 9
- 244000215747 Pachyrhizus erosus Species 0.000 claims abstract description 7
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 7
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000013312 flour Nutrition 0.000 claims description 29
- 241000605422 Asparagus asparagoides Species 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 9
- 244000017020 Ipomoea batatas Species 0.000 claims description 8
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 240000001417 Vigna umbellata Species 0.000 claims description 6
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 6
- 229920001592 potato starch Polymers 0.000 claims description 6
- 229920002752 Konjac Polymers 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 4
- 239000008187 granular material Substances 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 230000002035 prolonged effect Effects 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 230000005611 electricity Effects 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 2
- 239000011812 mixed powder Substances 0.000 claims description 2
- 239000002002 slurry Substances 0.000 claims description 2
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000005728 strengthening Methods 0.000 abstract description 5
- 210000000988 bone and bone Anatomy 0.000 abstract description 4
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000010791 quenching Methods 0.000 abstract description 3
- 230000035922 thirst Effects 0.000 abstract description 3
- 229920002472 Starch Polymers 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract description 2
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- 230000003213 activating effect Effects 0.000 abstract 1
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- 238000004140 cleaning Methods 0.000 abstract 1
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- 230000001737 promoting effect Effects 0.000 abstract 1
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010007247 Carbuncle Diseases 0.000 description 2
- 244000077995 Coix lacryma jobi Species 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- ZOMNIUBKTOKEHS-UHFFFAOYSA-L dimercury dichloride Chemical compound Cl[Hg][Hg]Cl ZOMNIUBKTOKEHS-UHFFFAOYSA-L 0.000 description 2
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 2
- 229910052753 mercury Inorganic materials 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 208000007848 Alcoholism Diseases 0.000 description 1
- 208000006820 Arthralgia Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 244000234623 Coprinus comatus Species 0.000 description 1
- 235000004439 Coprinus comatus Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- 244000132436 Myrica rubra Species 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000252132 Pleurotus eryngii Species 0.000 description 1
- 235000001681 Pleurotus eryngii Nutrition 0.000 description 1
- 241000219780 Pueraria Species 0.000 description 1
- 241000362909 Smilax <beetle> Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229940075397 calomel Drugs 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
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- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000010871 livestock manure Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 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 making method of glabrous greenbrier rhizome and yam bean nutrient thin noodles, and belongs to the field of food processing. The making method is characterized by comprising the following main processing steps of cleaning raw materials, drying, grinding into powder, screening, preparing and processing, tabletting, and packaging. The making method has the beneficial effects that the glabrous greenbrier rhizome and yam bean nutrient thin noodles are pale in color, chewy and flexible in mouth feel, good in boiling fastness, fragrant, crisp and delicious, and have the special delicious flavor of yam beans. The glabrous greenbrier rhizome and yam bean nutrient thin noodles are rich in protein and starch, and rich in nutrition, also have the efficacies of promoting fluid production, quenching thirst, reducing blood pressure, reducing blood lipid, activating collaterals, tendons and bones and strengthening the spleen and stomach, and are rare natural health-care foods which are suitable for old people and young people, and have the effects of nourishing the body and preserving the health.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of smilax yam bean nutrition fine flour.
Background technology
Smilax: Liliaceae perennial evergreen climbs shape shrub, " book on Chinese herbal medicine justice " is recorded: smilax, and dampness removing reduces phlegm and internal heat, can enter network, search to pick and damp and hot accumulate poison, it separates mercury, calomel mercurous chloride poison person, it is up that carry receipts poison with liter, and this leads as business under oozing profit, therefore specially control red bayberry carbuncle, go deep into hundred networks, arthralgia, even rotten, poison fire is up again, sore-throat is burst, and all dislike disease." detailed outline " is recorded: strengthening the spleen and stomach, strengthening the bones and muscles, curing rheumatism, sharp joint, stopping leak rushes down.Control contraction ostalgia; Dislike sore carbuncle to swell.Separate mercury powder, vermilion poison.Modern medicine study, smilax rhizome, containing nutriments such as saponin, tannin, resins, has the effects such as removing toxic substances dehumidifying, active muscles and bones, strengthening the spleen and stomach.
Yam bean, also known as yam bean, husky Pueraria lobota, belongs to during pulse family yam bean belongs to the cultigen that can form block root, annual or perennial prehensile herbaceous species plant.The block root manure of yam bean is large, the pure white tender refreshing succulence of meat is nutritious, be rich in sugar and protein, also containing various trace elements such as abundant vitamin C and the necessary calcium of human body, iron, zinc, copper, phosphorus, solarizations, promote the production of body fluid to quench thirst, refrigerantly to reduce phlegm and internal heat, relieving alcoholism, the effect such as hypotensive, blood fat, has good curative effect to cardiovascular disease.
The growth cycle of yam bean is short, and not easily preserves, and for being processed into the comprehensive utilization that smilax yam bean nutrition fine flour can realize yam bean raw material, can directly eat, delicious flavour, storage time is long, improves its economic worth.
Summary of the invention
The object of this invention is to provide a kind of preparation method of smilax yam bean nutrition fine flour, can directly eat, delicious flavour, storage time is long.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for smilax yam bean nutrition fine flour, is characterized in that: adopt raw material to clean → dry the abrasive dust → processing → compressing tablet that sieves → prepare burden → be packaged as major processing steps, concrete operation step is:
(1) Feedstock treating: select the special wheat flour containing protein 18%, adds albumen powder, sweet potato flour, red bean powder, and every double centner flour adds albumen powder, sweet potato flour, each 2 kilograms of red bean powder; Select fresh high-quality yam bean, smilax, after clear water is cleaned, peeling and other impurity, draining is for subsequent use;
(2) yam bean powder makes: yam bean, smilax directional slicer are longitudinally thinly sliced, thickness is 5 millimeters, is placed in that to dry the upper electricity consumption hot-air blower of sieve dry, and puts into pulverizer and wear into fine powder, crosses 100 mesh sieves;
(3) batching processing: add the yam bean mixed powder of 20% in flour, after mixing, add 35% red bean slurry of flour weight, 15% sealwort powder, 6% Fructus Lycii powder and 2% konjaku powder; Flour after batch mixing is placed after stirring 45 minutes in dough mixing machine, then material base is placed 26 minutes at 40 DEG C, then go up machine compressing tablet;
(4) compressing tablet: the material base of slaking is prolonged by two roll-in, is pressed together by granule fabric, forms musculus cutaneus, more progressively rolled by two roll-in, is then cut into wide 1 millimeter, thick 0.3 millimeter noodles through bar mill by dough sheet, addedly dries;
(5) pack: by dried noodles clean blank sheet of paper bag packing, can go on the market.
Beneficial effect: product color of the present invention is in vain light, chewy in taste is flexible, and boiling fastness is good, crisp-fried is delicious, have the distinctive delicious local flavor of yam bean, this product is rich in protein and starch, nutritious, also have promote the production of body fluid to quench thirst, hypertension and hyperlipemia, active muscles and bones, strengthening the spleen and stomach effect, be a kind of natural health care of rare all-ages, nourishing and health preserving.
Detailed description of the invention
Embodiment 1
:
A preparation method for smilax yam bean nutrition fine flour, concrete operation step is:
(1) Feedstock treating: select the special wheat flour containing protein 22%, adds egg, yam bean powder, and every double centner flour adds 20 kilograms, egg, 10 kilograms, yam bean powder; Select fresh high-quality yam bean, sweet potato, after clear water is cleaned, peeling and other impurity, draining is for subsequent use;
(2) yam bean powder makes: yam bean, sweet potato directional slicer are longitudinally thinly sliced, thickness is 3-5 millimeter, is placed in that to dry the upper electricity consumption hot-air blower of sieve dry, and puts into pulverizer and wear into fine powder, crosses 100 mesh sieves;
(3) batching processing: add the yam bean powder of 35% in flour, after mixing, add 40% milk of flour weight, 10% sweet potato flour, 10% corn flour and 5% konjaku powder; Flour after batch mixing is placed after stirring 30 minutes in dough mixing machine, then material base is placed 25 minutes at 45 DEG C, then go up machine compressing tablet;
(4) compressing tablet: the material base of slaking is prolonged by two roll-in, is pressed together by granule fabric, forms musculus cutaneus, more progressively rolled by two roll-in, is then cut into wide 1 millimeter, thick 0.2 millimeter noodles through bar mill by dough sheet, addedly dries;
(5) pack: by dried noodles clean blank sheet of paper bag packing, can go on the market.
Embodiment 2
:
A preparation method for smilax yam bean nutrition fine flour, concrete operation step is:
(1) Feedstock treating: select the special wheat flour containing protein 12%, add egg, coix seed powder, every double centner flour adds 10 kilograms, egg, coix seed powder 2.5 kilograms;
(2) yam bean powder makes: select yam bean, pleurotus eryngii and the fresh mushroom of fragmentation of coprinus comatus, inferior mushroom and mushroom handle to make raw material, removing silt and foreign material, and cleans, in gauze bag after dehydration, be placed in and dry the upper baking of sieve, just roasting temperature is 50 DEG C, temperature promotes step by step, 4.5 DEG C per hour, until temperature reaches 78 DEG C, toast and synchronously carry out with hydrofuge, when feed moisture content drops to 2-5%, terminate baking, put into pulverizer and wear into fine powder, cross 200 mesh sieves;
(3) batching processing: add the yam bean powder of 30%, mushroom powder in flour, after mixing, add 20% milk of flour weight, 12% flavour taro juice, 10% sweet potato flour and 3% konjaku powder; Flour after batch mixing is placed after stirring 40 minutes in dough mixing machine, then material base is placed 50-60 minute at 28-32 DEG C, then go up machine compressing tablet;
(4) compressing tablet: the material base of slaking is prolonged by two roll-in, is pressed together by granule fabric, forms musculus cutaneus, more progressively rolled by two roll-in, is then cut into wide 4 millimeters, thick 1 millimeter noodles through bar mill by dough sheet, addedly dries;
(5) pack: by dried noodles clean blank sheet of paper bag packing, can go on the market.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a preparation method for smilax yam bean nutrition fine flour, is characterized in that: adopt raw material to clean → dry the abrasive dust → processing → compressing tablet that sieves → prepare burden → be packaged as major processing steps, concrete operation step is:
(1) Feedstock treating: select the special wheat flour containing protein 18%, adds albumen powder, sweet potato flour, red bean powder, and every double centner flour adds albumen powder, sweet potato flour, each 2 kilograms of red bean powder; Select fresh high-quality yam bean, smilax, after clear water is cleaned, peeling and other impurity, draining is for subsequent use;
(2) yam bean powder makes: yam bean, smilax directional slicer are longitudinally thinly sliced, thickness is 5 millimeters, is placed in that to dry the upper electricity consumption hot-air blower of sieve dry, and puts into pulverizer and wear into fine powder, crosses 100 mesh sieves;
(3) batching processing: add the yam bean mixed powder of 20% in flour, after mixing, add 35% red bean slurry of flour weight, 15% sealwort powder, 6% Fructus Lycii powder and 2% konjaku powder; Flour after batch mixing is placed after stirring 45 minutes in dough mixing machine, then material base is placed 26 minutes at 40 DEG C, then go up machine compressing tablet;
(4) compressing tablet: the material base of slaking is prolonged by two roll-in, is pressed together by granule fabric, forms musculus cutaneus, more progressively rolled by two roll-in, is then cut into wide 1 millimeter, thick 0.3 millimeter noodles through bar mill by dough sheet, addedly dries;
(5) pack: by dried noodles clean blank sheet of paper bag packing, can go on the market.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510753068.1A CN105433236A (en) | 2015-11-09 | 2015-11-09 | Making method of glabrous greenbrier rhizome and yam bean nutrient thin noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510753068.1A CN105433236A (en) | 2015-11-09 | 2015-11-09 | Making method of glabrous greenbrier rhizome and yam bean nutrient thin noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105433236A true CN105433236A (en) | 2016-03-30 |
Family
ID=55544232
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510753068.1A Withdrawn CN105433236A (en) | 2015-11-09 | 2015-11-09 | Making method of glabrous greenbrier rhizome and yam bean nutrient thin noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105433236A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995741A (en) * | 2016-05-22 | 2016-10-12 | 王伟家 | Preparation method of crispy Pachyrhizus erosus chips |
-
2015
- 2015-11-09 CN CN201510753068.1A patent/CN105433236A/en not_active Withdrawn
Non-Patent Citations (1)
| Title |
|---|
| 丁湖广等: "《食用菌加工新技术与营销》", 31 August 2010, 金盾出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995741A (en) * | 2016-05-22 | 2016-10-12 | 王伟家 | Preparation method of crispy Pachyrhizus erosus chips |
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Application publication date: 20160330 |