CN105942207A - Silene conoidea and flos sophorae tea cookie making process - Google Patents
Silene conoidea and flos sophorae tea cookie making process Download PDFInfo
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- CN105942207A CN105942207A CN201610401428.6A CN201610401428A CN105942207A CN 105942207 A CN105942207 A CN 105942207A CN 201610401428 A CN201610401428 A CN 201610401428A CN 105942207 A CN105942207 A CN 105942207A
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- ZEGUWBQDYDXBNS-FVFJQADASA-N sophoradiol Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C)[C@H](O)CC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C ZEGUWBQDYDXBNS-FVFJQADASA-N 0.000 description 1
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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
Abstract
The invention discloses a silene conoidea and flos sophorae tea cookie making process. Silene conoidea and flos sophorae are used as main materials, and silene conoidea processing, compound enzyme processing, spray drying, tea powder preparation, blending, making and packaging are conducted to obtain silene conoidea and flos sophorae tea cookies. Widely available and healthy silene conoidea and flos sophorae are used as raw materials, the making cost of the tea cookies is reduced, nutrient substances in tea cookies are enriched, the astringent taste of raw materials is removed through steam fixation, the eduction rate of nutrients in raw materials is increased through compound enzyme processing, so that the utilization rate of raw materials is increased, and the finished tea cookies have balanced nutrients, taste crispy and can nourish yin, clear away heat, stop bleeding and regulate menstruation, and moisten lung to arrest cough.
Description
Technical field
The present invention relates to the processing technology of cake, especially relate to the processing technology that a kind of noodles dish poplar sophora flower tea is crisp.
Background technology
Noodles dish, another name noodles, Herba Silenes conoideae etc., be being commonly called as of seedling of herbaceous plant Caryophyllaceae Silene Herba Silenes conoideae, and noodles dish herb and young stem and leaf are used as medicine, there are nourishing the lung to arrest cough, cooling blood for hemostasis effect, cough due to consumptive disease, the disease such as epistaxis, haematemesis, its sweet in the mouth, micro-hardship can be controlled, cool in nature, GUIXIN, Liver Channel, " Shaanxi Chinese herbal medicine " is recorded: " hemostasis, regulating menstruation and activating blood.Control epistaxis, spit blood, menoxenia." there is the effects such as replenishing YIN and removing heat, blood-arresting catamenia-regulating, nourishing the lung to arrest cough.
Yang Huaihua, has antiinflammatory, consumer edema, antiulcer, blood pressure lowering, prevents arteriosclerosis, the effect such as antibacterial.The traditional Chinese medical science thinks its bitter in the mouth, cool in nature, can heat clearing away, removing heat from blood, hemostasis, and can prevention of stroke.Flos Robiniae Pseudoacaciae is containing saccharide, vitamin, sophoradiol, fragrance glycoside etc..Wild Flos Sophorae belongs to fully natural green health food, and fragrant and sweet good to eat, food checked by delicious food, rich in multiple nutritional components, has skin maintenance, maintains build, the function of protection the intestines and stomach.
At present, noodles dish is in addition to being eaten as wild herbs, also it is made into the multiple product such as noodles, beverage, Yang Huaihua is in addition to as food materials, also it is made into the products such as beverage, beverage, cake, health tea, such as a kind of noodles dish eyesight-improving health care function noodles of patent disclosure and preparation method thereof of Application No. 201410316153.7, there is the problem that raw material utilization efficiency is the highest, and the tea shortcake made for primary raw material with noodles dish, Yang Huaihua, there is not yet Related product listing.
Summary of the invention
It is an object of the invention to provide the processing technology that a kind of noodles dish poplar sophora flower tea is crisp, the method can not only improve the crisp nutritive value of tea and economic worth, also improves the utilization rate of noodles dish, Yang Huaihua, enriches the product category of noodles dish, Yang Huaihua.
The present invention solves its technical problem and is adopted the technical scheme that:
The processing technology that a kind of noodles dish poplar sophora flower tea is crisp, it is characterised in that described processing technology employing following steps:
1. noodles dish processes: choose fresh noodles dish, with being cut into broken section of 3mm after clean water, carries out steam beating, the temperature that completes is 132 DEG C, and fixation time is 25s, the heat radiation of spreading for cooling immediately after completing, noodles dish section after cooling is sent into pulverizer, makes noodles dish rotten；
2. compound enzyme processes: add the vitamin c solution that concentration is 3% of 6kg, 3kg Fructus Crataegi juice, 2kg wolfberry juice, 1kg Ficus carica juice in 10kg noodles dish gruel, it is stirring evenly and then adding into the cellulase of the pectase of 0.3kg, 0.1kg, mix homogeneously, in the environment of 48 DEG C, carry out enzymolysis 70min, prepare noodles puree liquid；
3. it is spray-dried: noodles puree liquid is spray-dried, controls inlet temperature 135 DEG C, outlet temperature 71 DEG C, obtain noodles vegetable powder；
4. prepared by tea powder: 10kg poplar Chinese scholartree petal, 8kg green tea, 6kg DAWANHUA, 3kg black tea mix homogeneously are prepared compound, by compound freezing 15h under the conditions of-28 DEG C, carry out rubbing cutting by the compound after freezing, obtain the mixing particle that broken degree is 0.2mm, mixing particle is utilized the further impact grinding of ultrasound wave, ultrasonic frequency is 29KHz, and the process time is 50min, prepares tea powder；
5. allotment: take flour 5kg, noodles vegetable powder 3kg, tea powder 3kg, Bulbus Lilii powder 2kg, Folium Nelumbinis powder 1kg, powder of Folium Mori 1kg, Folium Ipomoea powder 0.6kg, Herba Portulacae powder 0.3kg, Seeds of Trichosanthes kirilowii powder 0.3kg, Fructus Arctii seed powder 0.1kg mix, stir, prepare mixed powder；
6. make: by hand mixed powder is fried in hot pot, then 1.2kg Fructus Maydis oil, 0.6kg high fructose syrup are stirred together with the mixed powder fried, after mixing thoroughly, be pressed into crisp block on request by hand；
7. packaging: shortcake block selection food-grade polyethylene packaging material are carried out Manual Packaging, prepares noodles dish poplar sophora flower tea shortcake finished product；
8. check, preserve: by noodles dish poplar sophora flower tea shortcake finished product through after the assay was approved, be dried in ventilation warehouse and preserve.
Beneficial effect: this method uses wide material sources, the noodles dish of green health, Yang Huaihua to be raw material, not only reduce the cost of manufacture that tea is crisp, it also is able to the nutrient substance in abundant tea shortcake, raw material is processed through steam beating, eliminate raw material with astringent taste, processed by compound enzyme and improve the eduction rate of material nutrient component, improve the utilization rate of raw material, make into sample tea crisp balanced in nutrition, mouthfeel is crisp refreshing, has the effects such as clearing away heat-fire, relieving constipation parasite killing, detoxification and promoting urination, enhancing immunity.
Detailed description of the invention
Embodiment one:
The processing technology that a kind of noodles dish poplar sophora flower tea is crisp, it is characterised in that described processing technology employing following steps:
1. noodles dish processes: choose fresh noodles dish, with being cut into broken section of 3mm after clean water, carries out steam beating, the temperature that completes is 132 DEG C, and fixation time is 25s, the heat radiation of spreading for cooling immediately after completing, noodles dish section after cooling is sent into pulverizer, makes noodles dish rotten；
2. compound enzyme processes: add the vitamin c solution that concentration is 3% of 6kg, 3kg Fructus Crataegi juice, 2kg wolfberry juice, 1kg Ficus carica juice in 10kg noodles dish gruel, it is stirring evenly and then adding into the cellulase of the pectase of 0.3kg, 0.1kg, mix homogeneously, in the environment of 48 DEG C, carry out enzymolysis 70min, prepare noodles puree liquid；
3. it is spray-dried: noodles puree liquid is spray-dried, controls inlet temperature 135 DEG C, outlet temperature 71 DEG C, obtain noodles vegetable powder；
4. prepared by tea powder: 10kg poplar Chinese scholartree petal, 8kg green tea, 6kg DAWANHUA, 3kg black tea mix homogeneously are prepared compound, by compound freezing 15h under the conditions of-28 DEG C, carry out rubbing cutting by the compound after freezing, obtain the mixing particle that broken degree is 0.2mm, mixing particle is utilized the further impact grinding of ultrasound wave, ultrasonic frequency is 29KHz, and the process time is 50min, prepares tea powder；
5. allotment: take flour 5kg, noodles vegetable powder 3kg, tea powder 3kg, Bulbus Lilii powder 2kg, Folium Nelumbinis powder 1kg, powder of Folium Mori 1kg, Folium Ipomoea powder 0.6kg, Herba Portulacae powder 0.3kg, Seeds of Trichosanthes kirilowii powder 0.3kg, Fructus Arctii seed powder 0.1kg mix, stir, prepare mixed powder；
6. make: by hand mixed powder is fried in hot pot, then 1.2kg Fructus Maydis oil, 0.6kg high fructose syrup are stirred together with the mixed powder fried, after mixing thoroughly, be pressed into crisp block on request by hand；
7. packaging: shortcake block selection food-grade polyethylene packaging material are carried out Manual Packaging, prepares noodles dish poplar sophora flower tea shortcake finished product；
8. check, preserve: by noodles dish poplar sophora flower tea shortcake finished product through after the assay was approved, be dried in ventilation warehouse and preserve.
Embodiment two:
The processing technology that a kind of noodles dish poplar sophora flower tea is crisp, it is characterised in that described processing technology employing following steps:
1. noodles dish processes: choose fresh noodles dish, Herba youngiae japonicae, Herba Lysimachiae Clethroids (Radix Seu Herba Lysimachiae Clethroidis), Amaranthus retroflexus, Radix Achyranthis Bidentatae chrysanthemum, Lepidium sativum L., with being cut into broken section of 1mm after clean water, take the Lepidium sativum L. section mix homogeneously prepared mixing raw material of the noodles dish section of 10kg, the Herba youngiae japonicae section of 4kg, the Herba Lysimachiae Clethroids (Radix Seu Herba Lysimachiae Clethroidis) section of 3kg, the Amaranthus retroflexus section of 2kg, the Radix Achyranthis Bidentatae chrysanthemum section of 1kg, 1kg, mixing raw material is carried out steam beating, the temperature that completes is 125 DEG C, fixation time is 33s, the heat radiation of spreading for cooling immediately after completing, mixing raw material after cooling is sent into pulverizer, makes noodles dish rotten；
2. compound enzyme processes: add the sodium ascorbate solution that concentration is 6% of 7kg, the Rubus corchorifolius Linn. f. juice of 3kg, the juice of 2kg, the mountain Sucus Mali pumilae of 1kg, the Nashi Pear juice of 1kg, 1kg Fructus Mali Asiaticae juice in 10kg noodles dish gruel, it is stirring evenly and then adding into the cellulase of the pectase of 0.4kg, 0.23kg, mix homogeneously, in the environment of 55 DEG C, carry out enzymolysis 100min, prepare noodles puree liquid；
3. enzyme denaturing is dried: noodles puree liquid is carried out under the conditions of 123 DEG C enzyme denaturing 15s, after enzyme denaturing by noodles puree liquid under the conditions of-25 DEG C, freezing 12h, presses 16kg/m by noodles puree liquid in useful load2, operating pressure 70Pa, resolve and be dried under conditions of pressure 34Pa, temperature 31 DEG C, crushed after being dried obtains noodles vegetable powder；
4. prepared by tea powder: 10kg poplar Flos Sophorae, 6kg Flos Hibisci Rosae-Sinensis, 4kg scented tea, 3kg Ramulus et Folium Mussaendae Pubescentis, 3kg black tea, sieve's 1kg burlap leaf powder mix homogeneously are prepared raw tea material; by raw tea material freezing 17h under the conditions of-23 DEG C; carry out rubbing cutting by the raw tea material after freezing; obtain the tea that broken degree is 0.5mm broken; the further impact grinding of ultrasound wave is utilized by broken for tea; ultrasonic frequency is 48KHz, and the process time is 40min, prepares tea powder；
5. allotment: take flour 8kg, noodles vegetable powder 4kg, tea powder 3kg, Radix Paeoniae pollen 1kg, peony pollen 1kg, powder of Folium Mori 1kg, ginseng pollen 0.4kg, notogenseng pollen 0.3kg, cushaw pollen 0.3kg, Folium Lycii powder 0.3kg, leaf of Moringa powder 0.2kg, fresh bamboo leaf powder 0.2kg, Folium Ipomoea powder 0.2kg mix, stir, prepare mixed powder；
6. make: mixed powder is fried in hot pot, then 1.3kg Oleum Helianthi, 0.9kg high fructose syrup, the xylitol of 0.4kg, the Fructus Mali Asiaticae juice of 0.3kg, the fiery spine juice of 0.3kg, the Niuganguo juice of 0.2kg, the Fructus Elaeagni Angustifoliae juice of 0.2kg are stirred together with the mixed powder fried, after mixing thoroughly, be pressed into crisp block on request by hand；
7. packaging: shortcake block selection food-grade polyethylene packaging material are carried out Manual Packaging, prepares noodles dish poplar sophora flower tea shortcake finished product；
8. check, preserve: by noodles dish poplar sophora flower tea shortcake finished product through after the assay was approved, be dried in ventilation warehouse and preserve.
Embodiment three:
The processing technology that a kind of noodles dish poplar sophora flower tea is crisp, it is characterised in that described processing technology employing following steps:
1. noodles dish processes: choose fresh noodles dish, Herba Fimbristylis dichotomae, Herba Salsolae Collinae, Herba Sonchi Oleracei, Huang Dicai, gynura bicolor, with being cut into broken section of 4mm after clean water, take the gynura bicolor mix homogeneously prepared mixing raw material of the noodles dish section of 10kg, the Herba Fimbristylis dichotomae section of 4kg, the Herba Salsolae Collinae section of 2kg, the Herba Sonchi Oleracei section of 2kg, emperor's dish of 1kg, 1kg, mixing raw material is carried out steam beating, the temperature that completes is 125 DEG C, fixation time is 40s, the heat radiation of spreading for cooling immediately after completing, mixing raw material after cooling is sent into the rotten machine of system, makes noodles dish rotten；
2. compound enzyme processes: add the citric acid solution that concentration is 10% of 8kg, 3kg Sucus Eriobotryae, the Caulis et folium euphorbiae milii fruit juice of 1kg in 10kg noodles dish gruel, it is stirring evenly and then adding into the pectase of 0.07kg, the cellulase of 0.08kg, the amylase of 0.02kg, mix homogeneously, in the environment of 48 DEG C, carry out enzymolysis 60min, prepare noodles puree liquid；
3. it is spray-dried: noodles puree liquid is spray-dried, controls inlet temperature 131 DEG C, outlet temperature 75 DEG C, obtain noodles vegetable powder；
4. prepared by tea powder: 7kg poplar Chinese scholartree petal, 6kg black tea, 2kg Flos Camelliae Japonicae petal, 2kg Flos Rosae Multiflorae petal, the Camellia sasanqua Thunb. petal mix homogeneously of 1kg are prepared raw tea material, by raw tea material freezing 27h under the conditions of-19 DEG C, carry out rubbing cutting by the raw tea material after freezing, obtain the tea that broken degree is 0.3mm broken, the further impact grinding of ultrasound wave is utilized by broken for tea, ultrasonic frequency is 45KHz, and the process time is 55min, prepares tea powder；
5. allotment: take flour 5kg, noodles vegetable powder 3kg, tea powder 2.8kg, grape leaf powder 1kg, lotus-seed-heart powder 1kg, Rhizoma Dioscoreae powder 0.5kg, Rhizoma Polygonati Odorati powder 0.5kg, Radix Paeoniae powder 0.5kg, gorgon euryale seed powder 0.5kg, coixlacrymajobi powder 0.3kg, Lycium ruthenicum Murr. powder 0.3kg mix, stir, prepare mixed powder；
6. make: by hand mixed powder is fried in hot pot, then 1.1kg vegetable oil, 0.6kg high fructose syrup, 0.4kg maltose, 0.2kg xylitol are stirred together with the mixed powder fried, after mixing thoroughly, be pressed into crisp block on request by hand；
7. packaging: shortcake block selection food-grade polyethylene packaging material are carried out Manual Packaging, prepares noodles dish poplar sophora flower tea shortcake finished product；
8. check, preserve: by noodles dish poplar sophora flower tea shortcake finished product through after the assay was approved, be dried in ventilation warehouse and preserve.
Embodiment four:
The processing technology that a kind of noodles dish poplar sophora flower tea is crisp, it is characterised in that described processing technology employing following steps:
1. noodles dish processes: choose fresh noodles dish, Nostoc, Lettuce, Herba Inulae cappae, Abelmoschus esculentus, Herba Sedi, with being cut into broken section of 3mm after clean water, take the Herba Sedi section mix homogeneously prepared mixing raw material of the noodles dish section of 10kg, the Nostoc section of 5kg, the Lettuce section of 2kg, the Herba Inulae cappae section of 2kg, the Abelmoschus esculentus section of 1kg, 1kg, mixing raw material is carried out steam beating, the temperature that completes is 127 DEG C, fixation time is 30s, the heat radiation of spreading for cooling immediately after completing, mixing raw material after cooling is sent into pulverizer, makes noodles dish rotten；
2. compound enzyme processes: add the citric acid solution that concentration is 15% of 9kg, the juice of Fructus Hippophae of 2kg, the Fructus Aurantii Immaturus juice of 2kg, the mulberry juice of 1kg, 1kg nipa palm juice in 10kg noodles dish gruel, it is stirring evenly and then adding into the pectase of 0.3kg, the cellulase of 0.26kg, the protease of 0.17kg, mix homogeneously, in the environment of 46 DEG C, carry out enzymolysis 75min, prepare noodles puree liquid；
3. microwave drying: set drying curve, drying time is 20h, noodles puree liquid is heated to 85 DEG C and keeps 35min, then 76 DEG C it are quickly cooled to, after keeping 32min, it is quickly cooled to 68 DEG C, after keeping 20min, material is naturally cooled to 40 DEG C again, is evacuated to 88Pa and is dried, obtain noodles vegetable powder；
4. prepared by tea powder: 10kg poplar Flos Sophorae, 6kg scented tea, 4kg Flos Farfarae, 1kg Flos Rosae Chinensis, 1kg Flos Rosae Rugosae, 1kg morning glory mix homogeneously are prepared raw tea material; by raw tea material freezing 15h under the conditions of-20 DEG C; carry out rubbing cutting by the raw tea material after freezing; obtain the tea that broken degree is 0.2mm broken; the further impact grinding of ultrasound wave is utilized by broken for tea; ultrasonic frequency is 49KHz, and the process time is 40min, prepares tea powder；
5. allotment: take flour 5kg, noodles vegetable powder 4kg, tea powder 3.5kg, Fructus Trichosanthis powder 2kg, purple sweet potato powder 1.5kg, Semen Nelumbinis powder 1.2kg, black corn flour 1kg, Fructus Lycii powder 0.5kg, Folium Viticis Negundo powder 0.5kg, common tetragonia leaf powder 0.5kg, Radix Glycyrrhizae powder 0.5kg, Rhizoma Dioscoreae powder 0.5kg, Herba Cichorii powder 0.3kg, taro meal 0.3kg, Carlina acaulis powder 0.2kg mix, stir, prepare mixed powder；
6. make: mixed powder is fried in hot pot, then 1.4kg olive oil, 0.8kg maltose, the Semen Celosiae powder of 0.5kg, the Seeds of Trichosanthes kirilowii powder of 0.4kg, the maltose alcohol of 0.2kg, the Antrodia Camphorata powder of 0.1kg are stirred together with the mixed powder fried, after mixing thoroughly, be pressed into crisp block on request by hand；
7. packaging: shortcake block selection food-grade polyethylene packaging material are carried out Manual Packaging, prepares noodles dish poplar sophora flower tea shortcake finished product；
8. check, preserve: by noodles dish poplar sophora flower tea shortcake finished product through after the assay was approved, be dried in ventilation warehouse and preserve.
Embodiment five:
The processing technology that a kind of noodles dish poplar sophora flower tea is crisp, it is characterised in that described processing technology employing following steps:
1. noodles dish processes: choose fresh noodles dish, collapse dish, water spinach, Chinese artichoke, tumble-weed, Herba Lamii Amplexicaulis, Herba Murdanniae Nudiflorae, Medulla Junci, Spica Prunellae, with being cut into broken section of 2mm after clean water, take the noodles dish section of 10kg, the dish section of collapsing of 6kg, the water spinach section of 3kg, the Chinese artichoke section of 2kg, the tumble-weed section of 2kg, the Herba Lamii Amplexicaulis section of 1kg, the Herba Murdanniae Nudiflorae section of 1kg, the Medulla Junci section of 1kg, the Spica Prunellae section mix homogeneously of 1kg prepares mixing raw material, steam beating is carried out after mixing raw material is also soaked 40min in the saline that concentration is 9%, the temperature that completes is 133 DEG C, fixation time is 15s, the heat radiation of spreading for cooling immediately after completing, mixing raw material after cooling is sent into pulverizer, make noodles dish rotten；
2. compound enzyme processes: add the selenium-rich water solution that concentration is 6% of 8kg, the Cerasus humilis Bunge juice of 3kg, the guava juice of 2kg, the Fructus Benincasae chiehquae juice of 2kg, the star fruit juice of 2kg in 10kg noodles dish gruel, it is stirring evenly and then adding into the pectase of 0.5kg, the cellulase of 0.2kg, the amylase of 0.1kg, mix homogeneously, in the environment of 50 DEG C, carry out enzymolysis 90min, prepare noodles puree liquid；
3. it is spray-dried: enzyme denaturing is dried: noodles puree liquid is carried out under the conditions of 126 DEG C enzyme denaturing 14s, after enzyme denaturing under the conditions of-23 DEG C, freezing 16h, presses 12kg/m by the noodles puree liquid after freezing in useful load2, operating pressure 58Pa, resolve and be dried under conditions of pressure 26Pa, temperature 30 DEG C, obtain noodles vegetable powder；
4. prepared by tea powder: 10kg poplar Flos Sophorae, 6kg green tea, 3kg Stigma Croci, 3kg Flos Celosiae Cristatae, the 1kg Folium Ligustri Lucidi, 1kg Flos Sauropi changiani leaf, 1kg Folium Rehmanniae mix homogeneously are prepared raw tea material, by raw tea material freezing 20h under the conditions of-18 DEG C, carry out rubbing cutting by the raw tea material after freezing, obtain the tea that broken degree is 0.5mm broken, the further impact grinding of ultrasound wave is utilized by broken for tea, ultrasonic frequency is 44KHz, and the process time is 50min, prepares tea powder；
5. allotment: take flour 3.5kg, noodles vegetable powder 3.7kg, tea powder 2.2kg, Fructus Fici powder 1.5kg, linseed meal 1kg, Radix Cynanchi Auriculati powder 0.5kg, loquat fruit powder 0.5kg, wintersweet leaf powder 0.5kg, Herba Cistanches powder 0.5kg, Aloe powder 0.5kg, Gaster caprae seu Ovis mycopowder 0.2kg, 0.2kg Antrodia Camphorata powder mix, stir, prepare mixed powder；
6. make: mixed powder is fried in hot pot, then 1kg olive oil, 0.8kg high fructose syrup, 0.5kg maltodextrin, the maltose alcohol of 0.4kg, the Sucus Granati of 0.3kg, the star fruit juice of 0.3kg, the thunderbolt fruit juice of 0.2kg, the Garbo fruit juice of 0.2kg are stirred together with the mixed powder fried, after mixing thoroughly, be pressed into crisp block on request by hand；
7. packaging: shortcake block selection food-grade polyethylene packaging material are carried out Manual Packaging, prepares noodles dish poplar sophora flower tea shortcake finished product；
8. check, preserve: by noodles dish poplar sophora flower tea shortcake finished product through after the assay was approved, be dried in ventilation warehouse and preserve.
The preferred embodiment of the present invention described in detail above; but, the present invention is not limited to the detail in above-mentioned embodiment, in the technology concept of the present invention; technical scheme can be carried out multiple simple variant, these simple variant belong to protection scope of the present invention.
It is further to note that, each concrete technical characteristic described in above-mentioned detailed description of the invention, in the case of reconcilable, can be combined by any suitable means, in order to avoid unnecessary repetition, various possible compound modes are illustrated by the present invention the most separately.
Additionally, can also carry out combination in any between the various different embodiment of the present invention, as long as it is without prejudice to the thought of the present invention, it should be considered as content disclosed in this invention equally.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.
Claims (1)
1. the processing technology that a noodles dish poplar sophora flower tea is crisp, it is characterised in that described processing technology employing following steps:
1. noodles dish processes: choose fresh noodles dish, with being cut into broken section of 3mm after clean water, carries out steam beating, the temperature that completes is 132 DEG C, and fixation time is 25s, the heat radiation of spreading for cooling immediately after completing, noodles dish section after cooling is sent into pulverizer, makes noodles dish rotten；
2. compound enzyme processes: add the vitamin c solution that concentration is 3% of 6kg, 3kg Fructus Crataegi juice, 2kg wolfberry juice, 1kg Ficus carica juice in 10kg noodles dish gruel, it is stirring evenly and then adding into the cellulase of the pectase of 0.3kg, 0.1kg, mix homogeneously, in the environment of 48 DEG C, carry out enzymolysis 70min, prepare noodles puree liquid；
3. it is spray-dried: noodles puree liquid is spray-dried, controls inlet temperature 135 DEG C, outlet temperature 71 DEG C, obtain noodles vegetable powder；
4. prepared by tea powder: 10kg poplar Chinese scholartree petal, 8kg green tea, 6kg DAWANHUA, 3kg black tea mix homogeneously are prepared compound, by compound freezing 15h under the conditions of-28 DEG C, carry out rubbing cutting by the compound after freezing, obtain the mixing particle that broken degree is 0.2mm, mixing particle is utilized the further impact grinding of ultrasound wave, ultrasonic frequency is 29KHz, and the process time is 50min, prepares tea powder；
5. allotment: take flour 5kg, noodles vegetable powder 3kg, tea powder 3kg, Bulbus Lilii powder 2kg, Folium Nelumbinis powder 1kg, powder of Folium Mori 1kg, Folium Ipomoea powder 0.6kg, Herba Portulacae powder 0.3kg, Seeds of Trichosanthes kirilowii powder 0.3kg, Fructus Arctii seed powder 0.1kg mix, stir, prepare mixed powder；
6. make: by hand mixed powder is fried in hot pot, then 1.2kg Fructus Maydis oil, 0.6kg high fructose syrup are stirred together with the mixed powder fried, after mixing thoroughly, be pressed into crisp block on request by hand；
7. packaging: shortcake block selection food-grade polyethylene packaging material are carried out Manual Packaging, prepares noodles dish poplar sophora flower tea shortcake finished product；
8. check, preserve: by noodles dish poplar sophora flower tea shortcake finished product through after the assay was approved, be dried in ventilation warehouse and preserve.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106259794A (en) * | 2016-10-01 | 2017-01-04 | 芜湖市三山区绿色食品产业协会 | The manufacture method that the health care of a kind of gmelin worm wood Berneuxia thibetica Decne. (Herba Berneuxiae Thibeticae) is crisp |
| CN107259321A (en) * | 2017-06-28 | 2017-10-20 | 彭超昀莉 | A kind of crisp manufacture craft of puncture vine eclipta health care |
| CN107279922A (en) * | 2017-07-09 | 2017-10-24 | 柴华 | The crisp processing method of the delicious health care of Bai Ren |
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| CN104207238A (en) * | 2014-08-27 | 2014-12-17 | 明光市银岭山生态农业科技有限公司 | Liver-protection tea powder prepared from radix puerariae and flammulina velutipes and preparation method thereof |
| CN104605130A (en) * | 2015-02-17 | 2015-05-13 | 彭常安 | Production method of houseleek-camellia oleifera shortbread |
| CN105076313A (en) * | 2015-07-30 | 2015-11-25 | 刘训树 | Soybean milk flavor chestnut pastry and preparation method thereof |
| CN105124598A (en) * | 2015-08-09 | 2015-12-09 | 明毅强 | Method for processing delicate health-care sedum sarmentosum tea pastry |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104207238A (en) * | 2014-08-27 | 2014-12-17 | 明光市银岭山生态农业科技有限公司 | Liver-protection tea powder prepared from radix puerariae and flammulina velutipes and preparation method thereof |
| CN104605130A (en) * | 2015-02-17 | 2015-05-13 | 彭常安 | Production method of houseleek-camellia oleifera shortbread |
| CN105076313A (en) * | 2015-07-30 | 2015-11-25 | 刘训树 | Soybean milk flavor chestnut pastry and preparation method thereof |
| CN105124598A (en) * | 2015-08-09 | 2015-12-09 | 明毅强 | Method for processing delicate health-care sedum sarmentosum tea pastry |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106259794A (en) * | 2016-10-01 | 2017-01-04 | 芜湖市三山区绿色食品产业协会 | The manufacture method that the health care of a kind of gmelin worm wood Berneuxia thibetica Decne. (Herba Berneuxiae Thibeticae) is crisp |
| CN107259321A (en) * | 2017-06-28 | 2017-10-20 | 彭超昀莉 | A kind of crisp manufacture craft of puncture vine eclipta health care |
| CN107279922A (en) * | 2017-07-09 | 2017-10-24 | 柴华 | The crisp processing method of the delicious health care of Bai Ren |
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Application publication date: 20160921 |