CN105638834A - Taglam flour food and making method thereof - Google Patents
Taglam flour food and making method thereof Download PDFInfo
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- CN105638834A CN105638834A CN201610188402.8A CN201610188402A CN105638834A CN 105638834 A CN105638834 A CN 105638834A CN 201610188402 A CN201610188402 A CN 201610188402A CN 105638834 A CN105638834 A CN 105638834A
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- food leaf
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- 229910001385 heavy metal Inorganic materials 0.000 description 1
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- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
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- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
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- 230000008855 peristalsis Effects 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 239000010773 plant oil Substances 0.000 description 1
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- 238000011160 research Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 210000002460 smooth muscle Anatomy 0.000 description 1
- 241000894007 species Species 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides taglam flour food. Taglam dough is formed by mixing various kinds of edible flour, taglam primary pulp and auxiliary materials, or the taglam dough is formed by mixing various kinds of edible flour, taglam raw powder, auxiliary materials and water. The taglam flour food is made through an existing cooked wheaten food making technology. A making method of the taglam flour food includes the steps that taglam is cleaned, spin-dried, smashed and ground to make pulp, and the taglam primary pulp with the fineness of 80-130 mesh is obtained; 2, the taglam is cleaned, spin-dried, smashed and ground to make pulp and powder, and the taglam raw powder with the fineness of 80-120 mesh is obtained; 3, various kinds of edible flour, the taglam primary pulp and the auxiliary materials or the taglam raw powder, the auxiliary materials and water are mixed and stirred to be uniform to make the taglam dough; 4, the taglam dough is statically cured (dough leavening); 5, the taglam flour food is made through the dough made through the existing cooked wheaten food making technology. The taglam flour food is technically characterized in that the taglam primary pulp or the taglam raw powder serves as a raw material, nutritional and medicinal ingredients rich in taglam are fully utilized, and the taglam flour food with healthcare and nutrition dual functions is made.
Description
Technical field
The present invention relates to wheaten food technical field, more particularly, it relates to a kind of food leaf grass pastries and preparation method thereof.
Background technology
Wheaten food has long history in China, is indispensable Main Foods on people's dining table. Along with the raising of people's living standard, mouthfeel and nutritional requirement to wheaten food are also more and more higher.
Food leaf grass is a kind of Polygonaceae Rumex herbaceous plant with Rumex Radix rumicis acetosae with curled dock hybridization, and have another name called azolla filliculoidas, albumen dish. Believed that spring contains the new plant species that environmental science and technology academy Bai Lv mountain Research Team cultivates by Beijing army.
Food leaf grass gross protein value 30��34%; Sugar content 13.6%; Crude fat content 3��5%; Flavones content 1.3g/100g; SOD content 404u/g; 18 seed amino acids containing needed by human body; Containing abundant bata-carotene; Containing beneficial mineral matter such as selenium, ferrum, zinc, potassium, phosphorus, calcium; Vitamin C content is higher than general vegetable and herbage, is referred to as " green gold ". Owing to food leaf grass is free from the high protein plant of cholesterol, and having the composition of medicinal efficacy containing rutin, tannin etc., its functional importance is significantly high, can provide full nutrient substance and abundant life energy for human and animal.
Effectively utilizing the nutritive value that food leaf grass is abundant, invention makes food leaf grass pastries and preparation method thereof, it is achieved green health pastries, improves health, promotes the well-being of mankind, and is the important order ground of the present invention.
Summary of the invention
Present invention aim at: one food leaf grass pastries are provided, design a kind of food leaf grass pastries and preparation method thereof that there is health care and nutrition dual-use function eat leaf grass to make, make full use of food leaf grass rich in nutritional and officinal compositions, make and eat leaf grass pastries.
For achieving the above object, the technical scheme is that
A kind of food leaf grass pastries, its raw material includes various edible flour, food leaf grassland slurry.
The present invention is more preferably: according to parts by weight meter, and its raw material includes various edible flours 60��95 parts, food leaf grassland starches 30��60 parts.
A kind of food leaf grass pastries, its raw material includes various edible flour, food leaf grassland powder, water.
The present invention is more preferably: according to parts by weight meter, and its raw material includes 60��95 parts of flour, 20��30 parts of food leaf grassland powder, 30��40 parts of water.
The present invention is more preferably: according to parts by weight meter, its raw material also includes adjuvant one (sodium bicarbonate 0.5��2 part, edible salt 0.05��5 part, edible alkali 0.05��5 part, taste are disodium 5 '-ribonucleotide 0.5��1 part).
The present invention is more preferably: according to parts by weight meter, its raw material also includes adjuvant two (Saccharum Sinensis Roxb. 5��10 parts; Vegetable oil 10��20 parts; Milk powder 5��10 parts; 5��10 parts of egg; Calcium gluconate 0.05��0.08 part).
Another object of the present invention is to: the preparation method that food leaf grass pastries described above are provided.
For achieving the above object, the technical scheme is that
A kind of preparation method for preparing food leaf grass pastries described above, it is characterised in that comprise the following steps:
(1), after the fresh grass sorting of food leaf grass, through cleaning, dry, pulverize, grinding slurrying, the food leaf grassland slurry that fineness is 80��130 orders is obtained;
(2), after the fresh grass sorting of food leaf grass, through cleaning, dry, pulverize, grind slurrying, high tower spray drying powder process or lyophilization powder process or drying powder process or naturally dry powder process, the food leaf grassland powder that fineness is 80��120 orders is obtained;
(3) various edible flours, adjuvant, the food leaf grassland slurry of step (1) or the food leaf grassland powder of step (2), mixing and stirring, form food leaf grass dough; Or the food leaf grassland slurry of step (1) is shared with the food leaf grassland powder of step (2), mixing and stirring, form food leaf grass dough;
(4) the food leaf static ripening of grass dough (face of waking up) temperature is 33��42 DEG C, and the time is 30��50 minutes;
(5) utilize existing cooked wheaten food making technology that the food leaf grass dough of step (4) is made the food leaf grass pastries such as steamed bread, fine dried noodles, cookies, noodles, instant noodles, huyashi-chuuka (cold chinese-style noodles), dumpling or bread, cake, moon cake.
The present invention is more preferably: food leaf grassland slurry is heated to before also including mixing in step (3) step of 38��55 DEG C.
The present invention is more preferably: also include in step (3) adding the step that adjuvant is carried out dissolving by suitable quantity of water.
The present invention is more preferably: the food leaf grass dough moisture in rate-determining steps (3) should add according to the water absorption of gluten flour and Self-raising flour, is 18��25wt%.
Compared with prior art, present invention have the advantage that
(1) food leaf grass gross protein value 30��34%; Sugar content 13.6%; Crude fat content 3��5%; Flavones content 1.3g/100g; SOD content 404u/g; 18 seed amino acids containing needed by human body; Containing abundant bata-carotene; Containing beneficial mineral matter such as selenium, ferrum, zinc, potassium, phosphorus, calcium; Vitamin C content is higher than general vegetable and herbage, is referred to as " green gold ". Owing to food leaf grass is free from the high-protein plant of cholesterol, having the composition of medicinal efficacy possibly together with rutin, tannin etc., its functional importance is significantly high, can provide full nutrient substance and abundant life energy for human and animal.
(2) rutin, has another name called globulariacitrin, Citrin, records according to Compendium of Material Medica, has reduction capillary fragility, improve microcirculatory effect, be mainly used in the auxiliary treatment of diabetes, hypertension, hyperglycemia etc. clinically.
(3) tannin, also known as tannic acid, tannin. Owing to having good trapping free radical function containing phenolic hydroxyl group, can be used as food antioxidant. Additionally, tannin can be unfavorable for the breeding of antibacterial of health by Selective depression enteral, play the effect effectively regulating intestinal bacterium distribution. Tannin also act as alkaloid and some heavy metal ion poisoning time antidote because it can become precipitation by chelating with it, reduce the absorption of body, and the complexation of the calcium ion outside tannin and extracellular or tissue, the contraction of smooth muscle calcium induction can be resisted. Tannin has antimutagenic, antitumor and anticancer character.
(4) pastries that the present invention makes add food leaf grass composition; reach reconcile function of human body, improve enterogastric peristalsis function, the generation of reduce blood pressure, be of value to cardiovascular disease prevention, anti-platelet clotting, pre-preventing thrombosis, have the effect of cardioprotection blood vessel.Also there is anti-cancer, anticancer effect.
(5) adopting high tower spray drying or cryodesiccated method to make food leaf grassland powder, cost is low, quality better, keeps food leaf grass nutrition and plant color and luster.
(6) the food leaf grass dough rest in rate-determining steps (4) (face of waking up) temperature is 33��42 DEG C, is conducive to the elasticity of dough, toughness, flexibility, improves product quality. If the quality that all can affect product too high or too low for temperature.
(7) step (3) also includes mixing before food leaf grassland slurry is heated to step (the winter heating-up temperature 45��70 DEG C of 38��55 DEG C, summer heating-up temperature 45��60 DEG C), be conducive to control food leaf grass dough rest temperature and time.
(8) the food leaf grass pastries that the present invention makes are due to without chemical substances such as any bulking agent, essence, preservative, without any side effects, belong to green health food.
(9) food leaf grassland slurry fineness is 80��130 orders, and food leaf grassland powder fineness is 80��120 orders, and its order number fineness determines the mouthfeel of food leaf grass pastries and the releasing degree of food leaf grass nutrient substance, is conducive to the absorption of human body.
(10) present invention eats leaf grass pastries and meets food standard after testing, and its mouthfeel and nutrition are more suitable for child, old age, sick and weak crowd eat; Food leaf grass pastries have the health-care effect of different age group crowd, and particularly diabetes, " three high " patient eat for a long time, are conducive to blood pressure lowering, blood fat reducing, hypoglycemic effect.
Accompanying drawing explanation
Fig. 1 is the processing technology of food leaf grassland slurry;
Fig. 2 is the processing technology of food leaf grassland powder;
Fig. 3 is the processing technology of food leaf grass steamed bread;
Fig. 4 is the processing technology of food leaf grass fine dried noodles;
Fig. 5 is the processing technology of food leaf grass calcium milk biscuit.
Detailed description of the invention
Hereinafter the specific embodiment of the present invention is described in detail. Detailed description of the invention described herein is merely to illustrate and explains the present invention, is not limited to the present invention.
By Beijing army, food leaf grass in the present invention believes that spring is contained environmental science and technology academy and provided.
Food leaf its composition detection of grass (every 100g eats leaf grass): protein content 32g; Sugar content 13.6g; SOD content 404u/g; Crude fat content 3��5g; Flavones content 1.3g; Bata-carotene content 107.016mg; Vitamin C content 418.86mg; Vitamin B1 content 3.146mg; Vitamin B2 content 0.86mg; Calcium content 884g; Phosphorus content 880mg; Se content 0.0470mg; Iron content 13.5mg; Potassium content 677.9mg.
In the present invention, various edible flours at least one in Semen Tritici aestivi flour, Buckwheat flour, millet flour, corn flour, Hulless oate flour, Pmpkin flour, all can buy from market. It is that the food fresh grass of leaf grass is through sorting, clean, dry, pulverize, grinding slurrying, the natural plant raw stock directly obtained, it does not have add any additive that food leaf grassland is starched; Food leaf grassland powder is the food fresh grass of leaf grass through sorting, cleans, dries, pulverizes, grind slurrying, high tower spray drying powder process or lyophilization powder process or dry powder process or naturally dry powder process, the former powder of natural plants directly obtained, it does not have add any additive.
Food leaf grass steamed bread
Embodiment 1: food leaf grass steamed bun formula is as follows:
Food leaf grassland slurry 55Kg;
Semen Tritici aestivi flour 90Kg;
Adjuvant one: sodium bicarbonate 1.5Kg, edible salt 0.5Kg, edible alkali 3Kg, taste are disodium 5 '-ribonucleotide 0.5Kg.
Embodiment 2: food leaf grass steamed bun formula is as follows:
Food leaf grassland powder 30Kg;
Water 30Kg;
Semen Tritici aestivi flour 85Kg;
Adjuvant one: sodium bicarbonate 2Kg, edible salt 2Kg, edible alkali 0.05Kg, taste are disodium 5 '-ribonucleotide 1Kg.
Embodiment 3: food leaf grass steamed bun formula is as follows:
Food leaf grassland slurry 55Kg;
Semen Tritici aestivi flour 95Kg.
Embodiment 1��3 eats the concrete manufacture method of leaf grass steamed bread: food leaf grassland slurry or food leaf grassland powder and the mixture of water are heated to 38��55 DEG C, and in proportion with various edible flours, adjuvant mixing and stirring, form food leaf grass dough; Food leaf grass dough is placed in static ripening (face of waking up), and temperature is 33��42 DEG C, and the time is 30��50 minutes; Food leaf grass dough steams or baking through ovennodulation, molding, gas, namely obtains food leaf grass steamed bread.
Two, food leaf grass fine dried noodles
Embodiment 4: food leaf grass dried noodles formulation is as follows:
Food leaf grassland slurry 45Kg;
Semen Tritici aestivi flour 94Kg;
Adjuvant one: sodium bicarbonate 1.5Kg, edible salt 4.5Kg, edible alkali 4.5Kg, taste are disodium 5 '-ribonucleotide 0.5Kg.
Embodiment 5: food leaf grass dried noodles formulation is as follows:
Food leaf grassland slurry 30Kg;
Food leaf grassland powder 20Kg;
Buckwheat flour 94.5Kg;
Adjuvant one: sodium bicarbonate 2Kg, edible salt 3Kg, edible alkali 0.05Kg, taste are disodium 5 '-ribonucleotide 0.5Kg.
Embodiment 6: food leaf grass dried noodles formulation is as follows:
Food leaf grassland powder 20Kg;
Water 40Kg;
Buckwheat flour 82Kg;
Adjuvant one: sodium bicarbonate 2Kg, edible salt 3Kg, edible alkali 2.5Kg, taste are disodium 5 '-ribonucleotide 0.5Kg.
Embodiment 4��6 eats the concrete manufacture method of leaf grass fine dried noodles: food leaf grassland slurry or food leaf grassland powder and the mixture of water are heated to 38��55 DEG C, and in proportion with various edible flours, adjuvant mixing and stirring, form food leaf grass dough; Food leaf grass dough is placed in static ripening (face of waking up), and temperature is 33��42 DEG C, and the time is 30��50 minutes; Food leaf grass dough through compound calendering, tangent plane molding, added, dry, arrange, measure, pack, namely obtain eating leaf grass fine dried noodles.
Three, food leaf grass calcium milk biscuit
Embodiment 7: food leaf grass calcium milk biscuit formula is as follows:
Food leaf grassland slurry 30Kg;
Semen Tritici aestivi flour 78Kg;
Adjuvant one: sodium bicarbonate 2Kg, edible salt 0.05Kg, edible alkali 2Kg, taste are disodium 5 '-ribonucleotide 0.03Kg;
Adjuvant two: Saccharum Sinensis Roxb. 10Kg, vegetable oil 15Kg, milk powder 10Kg, egg 5Kg, calcium gluconate 0.05Kg.
Embodiment 8: food leaf grass calcium milk biscuit formula is as follows:
Food leaf grassland slurry 30Kg;
Food leaf grassland powder 20Kg;
Semen Tritici aestivi flour 20Kg;
Corn flour 5Kg;
Hulless oate flour 3Kg;
Adjuvant one: sodium bicarbonate 0.5Kg, edible salt 0.06Kg, edible alkali 2Kg, taste are disodium 5 '-ribonucleotide 0.01Kg;
Adjuvant two: Saccharum Sinensis Roxb. 5Kg; Vegetable oil 10Kg; Milk powder 5Kg; Egg 10Kg; Calcium gluconate 0.08Kg.
Embodiment 9: food leaf grass calcium milk biscuit formula is as follows:
Food leaf grassland powder 25Kg;
Water 34Kg;
Flour 35Kg;
Pmpkin flour 5Kg;
Adjuvant one: sodium bicarbonate 1Kg, edible salt 0.08Kg, edible alkali 1Kg, taste are disodium 5 '-ribonucleotide 0.05Kg;
Adjuvant two: Saccharum Sinensis Roxb. 8Kg; Vegetable oil 20Kg; Milk powder 7Kg; Egg 8Kg; Calcium gluconate 0.06Kg.
Embodiment 7��9 eats the concrete manufacture method of leaf grass calcium milk biscuit: in advance adjuvant is processed, and adds suitable quantity of water and dissolves Saccharum Sinensis Roxb., filters and remove impurity, and controlling syrup temp is 75��80 DEG C (it is 75��85 DEG C that winter controls syrup temp); Heated vegetable oil, controlling oil temperature is 25��35 DEG C (it is 40��45 DEG C that winter controls plant oil temperature);Food leaf grassland slurry or food leaf grassland powder and the mixture of water are heated to 38��55 DEG C, and in proportion with various edible flours, adjuvant mixing and stirring, form food leaf grass dough; Food leaf grass dough is placed in static ripening (face of waking up), and temperature is 33��42 DEG C, and the time is 30��50 minutes; Food leaf grass dough after ripening enters cookies automatic production line, must eat leaf grass calcium milk biscuit.
Embodiment 1��9 preparation food leaf grass pastries, meet food standard after testing, its mouthfeel and nutrition be more suitable for child, old age, sick and weak crowd eat; Food leaf grass pastries have the health-care effect of different age group crowd, and particularly diabetes, " three high " patient eat for a long time, are conducive to blood pressure lowering, blood fat reducing, hypoglycemic effect.
1, aid digestion experiment
Eat the concrete manufacture method of leaf grass steamed bread according to embodiment 1��3, its formula is as follows:
It is as follows that comparative example 1 eats leaf grass steamed bun formula:
Food leaf grassland slurry 55Kg;
Semen Tritici aestivi flour 90Kg;
Adjuvant one: edible salt 0.5Kg, edible alkali 3Kg, taste are disodium 5 '-ribonucleotide 0.5Kg.
Comparative example 2: food leaf grass steamed bun formula is as follows:
Food leaf grassland slurry 55Kg;
Semen Tritici aestivi flour 90Kg;
Adjuvant one: sodium bicarbonate 1.5Kg, edible alkali 3Kg, taste are disodium 5 '-ribonucleotide 0.5Kg.
Comparative example 3: food leaf grass steamed bun formula is as follows:
Food leaf grassland slurry 55Kg;
Semen Tritici aestivi flour 90Kg;
Adjuvant one: sodium bicarbonate 1.5Kg, edible salt 0.5Kg, taste are disodium 5 '-ribonucleotide 0.5Kg.
Comparative example 4: food leaf grass steamed bun formula is as follows:
Food leaf grassland slurry 55Kg;
Semen Tritici aestivi flour 90Kg;
Adjuvant one: sodium bicarbonate 1.5Kg, edible salt 0.5Kg, edible alkali 3Kg.
Do not allow digestible " gluten " owing to flour containing, especially the people that the digestion function of stomach is bad is showed substantially. Food leaf grass pastries solve this problem, and by selecting 33 ages in the bad edible contrast of volunteer of one's mid-30s, the digestion function of stomach, being randomly divided into 8 groups, numbering is followed successively by A��H. Wherein A��component C not Shi Yong embodiment 1��3 preparation food leaf grass steamed bread; As a control group, the food leaf grass steamed bread of edible comparative example 1��4 preparation of D��G group; As blank group, H group eats common steamed bread. After edible 1 hour, observe 4 groups of bad volunteer reaction condition of the digestion function of stomach, and keep a record.
The aid digestion effect contrast test log of leaf grass pastries eaten by table 1
Note: �� represents that digestion is all right; �� number is more many, represents that digestion situation is more obvious.
Observe table 1, from matched group it can be seen that the bad volunteer of the digestion function of stomach eats common steamed bread dyspeptic situation occurs; And eat leaf grass steamed bread and the bad volunteer of the digestion function of stomach can be played digestant help. Wherein, the A group volunteer digestion situation of embodiment 1 is the best, it is seen that embodiment 1 has obvious digestion-aid effect. Wherein, relative to embodiment 1, the variable of comparative example 1��4 respectively adjuvant (sodium bicarbonate, taste are disodium 5 '-ribonucleotide, edible salt, edible alkali), and the digestion situation that shows of D��H group volunteer of comparative example 1��4 is all worse than the B group volunteer of embodiment 2, it is seen that the aid digestion function of food leaf grass steamed bread is had facilitation by adjuvant one (sodium bicarbonate, taste are disodium 5 '-ribonucleotide, edible salt, edible alkali). Furthermore, the digestion situation of C group volunteer is better than the digestion situation of B group volunteer, it can be seen that, through the aid digestion functional verification for eating leaf grass steamed bread, food leaf grassland slurry is better than food leaf grassland powder.
Food leaf grass steamed bread and food leaf grass calcium milk biscuit have been done identical experiment by the present inventor respectively, obtain similar result.
2, health-care effect experiment
Eat the concrete manufacture method of leaf grass calcium milk biscuit according to embodiment 7��9, its formula is as follows:
Comparative example 5: food leaf grass calcium milk biscuit formula is as follows:
Food leaf grassland slurry 30Kg;
Semen Tritici aestivi flour 80Kg;
Adjuvant one: yeast 2Kg, edible salt 0.05Kg, taste are disodium 5 '-ribonucleotide 0.03Kg;
Adjuvant two: Saccharum Sinensis Roxb. 10Kg, vegetable oil 15Kg, milk powder 10Kg, egg 5Kg, calcium gluconate 0.05Kg.
Comparative example 6: food leaf grass calcium milk biscuit formula is as follows:
Food leaf grassland slurry 30Kg;
Food leaf grassland powder 20Kg;
Semen Tritici aestivi flour 22Kg;
Corn flour 5Kg;
Hulless oate flour 3Kg;
Adjuvant one: yeast 0.5Kg, edible salt 0.06Kg, taste are disodium 5 '-ribonucleotide 0.01Kg;
Adjuvant two: Saccharum Sinensis Roxb. 5Kg; Vegetable oil 10Kg; Milk powder 5Kg; Egg 10Kg; Calcium gluconate 0.08Kg.
Comparative example 7: food leaf grass calcium milk biscuit formula is as follows:
Food leaf grassland powder 25Kg;
Water 30Kg;
Flour 40Kg;
Pmpkin flour 5Kg;
Adjuvant one: yeast 1Kg, edible salt 0.08Kg, taste are disodium 5 '-ribonucleotide 0.05Kg;
Adjuvant two: Saccharum Sinensis Roxb. 8Kg; Vegetable oil 20Kg; Milk powder 7Kg; Egg 8Kg; Calcium gluconate 0.06Kg.
Select the age to participate in edible contrast tests at 30 volunteers that one's mid-30s, health be sub-health state, be randomly divided into 6 groups, number and be followed successively by H��M. The wherein food leaf grass calcium milk biscuit of H��J group edible embodiment 6��7 preparation respectively. As a control group, the calcium milk biscuit that the edible comparative example of K��M group is common. 6 groups of subhealth state volunteers eat leaf grass calcium milk biscuit at edible 100g of identical time period every day, after continuing 60 days, see the health status looking into 6 groups of subhealth state volunteers, and keep a record.
Leaf grass pastries health-care effect contrast experiment's log eaten by table 2
Note: �� represents that situation exists; �� number is more many, represents that situation is more obvious.
Embodiment 7��9 is respectively relative to comparative example 5��7 and all sodium bicarbonate and edible alkali is replaced with yeast, thus the food leaf grass calcium milk biscuit that embodiment 7��9 provides is in alkalescence, and the aobvious acidity of the food leaf grass calcium milk biscuit that comparative example 5��7 provides.
Observe table 2, from matched group it can be seen that after subhealth state volunteer eats common calcium milk biscuit health status be not improved; And the subhealth state volunteer of edible food leaf grass calcium milk biscuit, health status is obviously improved. Specifically, after the subhealth state volunteer edible food leaf grass calcium milk biscuit of I��K group, health status obtains obvious improvement. Wherein, the subhealth state volunteer of the K group of the I group of embodiment 7, the J group of embodiment 8 and embodiment 9, after edible food leaf grass calcium milk biscuit, health status improves and becoming apparent from, it is seen that more can promote the absorption of the effective ingredient of food leaf grassland slurry or food leaf grassland powder in food leaf grass calcium milk biscuit in the basic conditions. Additionally, the health status of the J group of embodiment 8 obtains more good improvement, this is the effect owing to food leaf grassland slurry shares in same formula with food leaf grassland powder.
Food leaf grass steamed bread and food leaf grass fine dried noodles have been done identical experiment by the present inventor respectively, obtain similar result, it was demonstrated that the health of human body is had health care facilitation by food leaf grass pastries.
The above is only the preferred embodiment of the present invention; the present invention is not limited to the detail in above-mentioned embodiment; in the technology concept of the present invention, it is possible to technical scheme is carried out multiple simple change, these simple change belong to protection scope of the present invention.
Claims (9)
1. food leaf grass pastries, it is characterised in that: with various edible flours, food leaf grassland slurry, adjuvant, reconcile into food leaf grass dough; Or with various edible flours, food leaf grassland powder, adjuvant, water, reconcile into food leaf grass dough, utilize the food leaf grass pastries that existing cooked wheaten food making technology is made.
2. food leaf grass pastries according to claim 1, it is characterised in that: according to parts by weight meter, its raw material includes 60��95 parts of flour, food leaf grassland starches 30��60 parts.
3. food leaf grass pastries according to claim 1, it is characterised in that: according to parts by weight meter, its raw material includes 60��95 parts of flour, 20��30 parts of food leaf grassland powder, 30��40 parts of water.
4. the food leaf grass pastries according to Claims 2 or 3, it is characterized in that: according to parts by weight meter, its raw material also includes adjuvant one (sodium bicarbonate 0.5��2 part, edible salt 0.05��5 part, edible alkali 0.05��5 part, taste are disodium 5 '-ribonucleotide 0.5��1 part).
5. the food leaf grass pastries according to claim 4, it is characterised in that: according to parts by weight meter, its raw material also includes adjuvant two (Saccharum Sinensis Roxb. 5��10 parts; Vegetable oil 10��20 parts; Milk powder 5��10 parts; 5��10 parts of egg; Calcium gluconate 0.05��0.08 part).
6. the preparation method for preparing the food leaf grass pastries as described in any one in claim 1 to 5, it is characterised in that comprise the following steps:
(1), after the fresh grass sorting of food leaf grass, through cleaning, dry, pulverize, grinding slurrying, the food leaf grassland slurry that fineness is 80��130 orders is obtained;
(2), after the fresh grass sorting of food leaf grass, through cleaning, dry, pulverize, grind slurrying, high tower spray drying powder process or lyophilization powder process or drying powder process or naturally dry powder process, the food leaf grassland powder that fineness is 80��120 orders is obtained;
(3) various edible flours, adjuvant, the food leaf grassland slurry of step (1) or the food leaf grassland powder of step (2), mixing and stirring, form food leaf grass dough; Or the food leaf grassland slurry of step (1) is shared with the food leaf grassland powder of step (2), mixing and stirring, form food leaf grass dough;
(4) the food leaf static ripening of grass dough (face of waking up) temperature is 33��42 DEG C, and the time is 30��50 minutes;
(5) utilize existing cooked wheaten food making technology that the food leaf grass dough of step (4) is made the food leaf grass pastries such as steamed bread, fine dried noodles, cookies, noodles, instant noodles, huyashi-chuuka (cold chinese-style noodles), dumpling or bread, cake, moon cake.
7. the preparation method of food leaf grass pastries according to claim 6, it is characterised in that: before step (3) also includes mixing, food leaf grassland slurry is heated to the step of 38��55 DEG C.
8. the preparation method of food leaf grass pastries according to claim 6, it is characterised in that: step (3) also includes add the step that adjuvant is carried out dissolving by suitable quantity of water.
9. the preparation method of food leaf grass pastries according to claim 6, it is characterised in that: the food leaf grass dough moisture in rate-determining steps (3) should add according to the water absorption of gluten flour and Self-raising flour, is 18��25wt%.
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| CN109938253A (en) * | 2019-04-01 | 2019-06-28 | 广东河溏农业科技有限公司 | A kind of antifatigue, hypoglycemic food leaf grass noodles and preparation method thereof |
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| CN115428897A (en) * | 2022-10-19 | 2022-12-06 | 河北科技大学 | Leaf-eating grass old flour steamed bread and preparation method thereof |
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