CN106307046A - Lung-moistening phlegm-reducing sandwich noodles and preparation method thereof - Google Patents
Lung-moistening phlegm-reducing sandwich noodles and preparation method thereof Download PDFInfo
- Publication number
- CN106307046A CN106307046A CN201610691270.0A CN201610691270A CN106307046A CN 106307046 A CN106307046 A CN 106307046A CN 201610691270 A CN201610691270 A CN 201610691270A CN 106307046 A CN106307046 A CN 106307046A
- Authority
- CN
- China
- Prior art keywords
- parts
- noodles
- moistening
- lung
- endothelium corneum
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 34
- 206010062717 Increased upper airway secretion Diseases 0.000 title claims abstract description 14
- 208000026435 phlegm Diseases 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims description 7
- 210000003038 endothelium Anatomy 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 19
- 210000004072 lung Anatomy 0.000 claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 claims abstract description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 8
- 235000009566 rice Nutrition 0.000 claims abstract description 8
- 108010068370 Glutens Proteins 0.000 claims abstract description 7
- 235000017879 Nasturtium officinale Nutrition 0.000 claims abstract description 7
- 240000005407 Nasturtium officinale Species 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000021312 gluten Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000000832 Ayote Nutrition 0.000 claims abstract description 5
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 5
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 5
- 238000011049 filling Methods 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 5
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 5
- 230000008569 process Effects 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 238000003756 stirring Methods 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 10
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 239000000047 product Substances 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 229940088598 enzyme Drugs 0.000 claims description 7
- 241000628997 Flos Species 0.000 claims description 6
- 244000157072 Hylocereus undatus Species 0.000 claims description 6
- 235000018481 Hylocereus undatus Nutrition 0.000 claims description 6
- 239000012153 distilled water Substances 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 102000004882 Lipase Human genes 0.000 claims description 5
- 108090001060 Lipase Proteins 0.000 claims description 5
- 239000004367 Lipase Substances 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 5
- 230000036541 health Effects 0.000 claims description 5
- 235000019421 lipase Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 108010015776 Glucose oxidase Proteins 0.000 claims description 3
- 239000004366 Glucose oxidase Substances 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 230000007159 enucleation Effects 0.000 claims description 3
- 238000001125 extrusion Methods 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 229940116332 glucose oxidase Drugs 0.000 claims description 3
- 235000019420 glucose oxidase Nutrition 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 238000010992 reflux Methods 0.000 claims description 3
- 239000004576 sand Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 244000241257 Cucumis melo Species 0.000 claims description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 2
- -1 reflux Substances 0.000 claims description 2
- 238000002604 ultrasonography Methods 0.000 claims description 2
- 240000004244 Cucurbita moschata Species 0.000 claims 1
- 235000018102 proteins Nutrition 0.000 abstract description 5
- 108090000623 proteins and genes Proteins 0.000 abstract description 5
- 102000004169 proteins and genes Human genes 0.000 abstract description 5
- 230000006866 deterioration Effects 0.000 abstract description 2
- 230000005012 migration Effects 0.000 abstract description 2
- 238000013508 migration Methods 0.000 abstract description 2
- 239000002002 slurry Substances 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 235000017060 Arachis glabrata Nutrition 0.000 abstract 1
- 244000105624 Arachis hypogaea Species 0.000 abstract 1
- 235000010777 Arachis hypogaea Nutrition 0.000 abstract 1
- 235000018262 Arachis monticola Nutrition 0.000 abstract 1
- 241001107116 Castanospermum australe Species 0.000 abstract 1
- 241000219122 Cucurbita Species 0.000 abstract 1
- 240000008086 Echinocereus enneacanthus Species 0.000 abstract 1
- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 abstract 1
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 abstract 1
- 244000061508 Eriobotrya japonica Species 0.000 abstract 1
- 235000009008 Eriobotrya japonica Nutrition 0.000 abstract 1
- 244000197580 Poria cocos Species 0.000 abstract 1
- 235000008599 Poria cocos Nutrition 0.000 abstract 1
- 238000005054 agglomeration Methods 0.000 abstract 1
- 230000002776 aggregation Effects 0.000 abstract 1
- 235000021279 black bean Nutrition 0.000 abstract 1
- 239000003086 colorant Substances 0.000 abstract 1
- 239000013078 crystal Substances 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 235000020232 peanut Nutrition 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 239000000344 soap Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- 240000001980 Cucurbita pepo Species 0.000 description 3
- 230000029087 digestion Effects 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 238000002137 ultrasound extraction Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 101710128063 Carbohydrate oxidase Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 101000740205 Homo sapiens Sal-like protein 1 Proteins 0.000 description 1
- 206010067171 Regurgitation Diseases 0.000 description 1
- 102100037204 Sal-like protein 1 Human genes 0.000 description 1
- 206010039509 Scab Diseases 0.000 description 1
- 235000009392 Vitis Nutrition 0.000 description 1
- 241000219095 Vitis Species 0.000 description 1
- 208000019790 abdominal distention Diseases 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000003763 carbonization Methods 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/10—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from hair, feathers, horn, skins, leather, bones, or the like
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0003—General processes for their isolation or fractionation, e.g. purification or extraction from biomass
-
- 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)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Biochemistry (AREA)
- Materials Engineering (AREA)
- Molecular Biology (AREA)
- Medicinal Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Sustainable Development (AREA)
- Zoology (AREA)
- Noodles (AREA)
Abstract
The invention discloses lung-moistening phlegm-reducing sandwich noodles. The lung-moistening phlegm-reducing sandwich noodles are prepared from the following raw materials in parts by weight: 100 to 200 parts of plain flour, 20 to 40 parts of pumpkins, 4 to 8 parts of watercress, 10 to 20 parts of loquat fruits, 5 to 10 parts of pitaya flowers, 2 to 4 parts of dragon's tongue leaves, 10 to 20 parts of peanut kernels, 3 to 6 parts of black beans, 1 to 2 parts of poria cocos, 1 to 2 parts of endothelium corneum gigeriae galli, 1 to 2 parts of salt, 3 to 6 parts of superfine protein powder, 5 to 10 parts of gluten powder, and an appropriate amount of fermented glutinous rice juice; the finished noodles are low in liquidity and more uniform in distribution of internal moisture and both slow in the moisture migration speed and quality deterioration degree in process of cold storage, and the central parts of the noodles are added with filling processed by a variety of the raw materials with lung moistening and phlegm reducing functions, the prepared sandwich noodles are uniform, ordered and plump, free of agglomerations and distortion, smooth in surfaces, crystal clear in colors, low in probability of breakage, and have no milky soap, stickiness and slurries and better chewiness in taste, and further are elastic, moistening and smooth, free of stiffness,soft continuous, full-bodied and palatable, thereby having broad market prospects.
Description
Technical field
The present invention relates to health promotion noodles technical field, particularly relate to a kind of moistening the lung and resolving phlegm filled noodles and preparation method thereof.
Background technology
What modern study showed Endothelium Corneum Gigeriae Galli is mainly composed of protein, has the merits such as aid digestion, the treating stranguria fossil of strengthening the spleen and nourishing the stomach
Effect, evident in efficacy to inappetence, dyspepsia, dyspepsia stagnation, abdominal distention regurgitation etc., the effective ingredient of Poria is pachyman,
Have antitumor, effect, Endothelium Corneum Gigeriae Galli and Poria are cheap and easy to get, curative effect is conclusive to strengthen immunity, antiviral, Sal Nitri etc., are widely used in
The Chinese medicine side of entering, but deep processed product is few, and the degree of processing and utilization is low；Endothelium Corneum Gigeriae Galli and Poria deep processing have been extracted by the present invention
Effect composition, provides a kind of filled noodles with nutritional health function with this.
Summary of the invention
The present invention is to make up the deficiencies in the prior art, it is provided that a kind of moistening the lung and resolving phlegm filled noodles and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of moistening the lung and resolving phlegm filled noodles, is made up of the raw material of following weight parts:
Plain flour 100-200, Fructus Cucurbitae moschatae 20-40, Nasturtium officinale 4-8, Fractus Eriobotryae 10-20, Hylocereus undatus 5-10, Flos Sauropi changiani leaf 2-4, Semen arachidis hypogaeae
Core 10-20, teata glycinis 3-6, Poria 1-2, Endothelium Corneum Gigeriae Galli 1-2, Sal 1-2, ultra micro egg albumen powder 3-6, gluten meal 5-10, fermented glutinous rice juice are suitable
Amount.
A kind of described moistening the lung and resolving phlegm filled noodles preparation method, comprises the following steps:
(1) by fresh Fructus Cucurbitae moschatae removing peel and pulp, Nasturtium officinale roguing is cleaned, Fractus Eriobotryae removes the peel enucleation, Hylocereus undatus and Flos Sauropi changiani leaf roguing
Clean, add 6-8 times of water mixing making beating, boiling with soft fire 10-15 minute, defibrination 3-4 minute after cooling, add pan feeding weight 0.1-0.2%
Maceraring enzyme, enzymolysis 1-2 hour at 40-50 DEG C, filter after enzyme denaturing, it is 30-40% that filter vacuum is concentrated into water content, obtains south
Melon beans；
(2) Semen arachidis hypogaeae and teata glycinis warm water soaking being picked miscellaneous after 4-5 hour to clean, little fire stir-fries to ripe perfume (or spice), ultra micro after cooling
Pulverize, obtain powder；Poria powder is broken to 60-80 mesh, mixs homogeneously with 45-50 times of distilled water, carry with ultrasound wave at 60-70 DEG C
Taking 20-30 minute, cooled and filtered, filtrate is spray-dried, and obtains pachyman；
(3) health product Endothelium Corneum Gigeriae Galli is mixed with 38-42 times of sand in feeding drum-type frying machine, in parch temperature 210-215 DEG C, stir-fry
Take out cooling under speed 45-50r/min after the parch 100-120 second, sift out Endothelium Corneum Gigeriae Galli, be crushed to 60-80 mesh, pour 25-30 times into
Distilled water, reflux, extract, 2-2.5 hour at temperature 80-85 DEG C, cooled and filtered, filtrate lyophilization, obtain Endothelium Corneum Gigeriae Galli egg
In vain；
(4) by Plain flour, Sal, ultra micro egg albumen powder, gluten meal mix homogeneously, add 40-50mg/kg glucoseoxidase and
60-70mg/kg lipase, sends into vacuum dough mixing machine, pours the wine juice after the 36 hours fermented glutinous rice that ferments filters into dough moisture
Reach 35-37%, low speed 80-85r/min to stir 1 minute, start vacuum pump, high speed 120-125r/ under vacuum 0.06MPa
Min stirs 3 minutes stirring at low speed 4 minutes again；
(5) the above-mentioned dough being stirred is proofed 50-60 minute in temperature 30-35 DEG C, relative humidity 80-85% proofing box,
To fabric；By above-mentioned pumpkin paste, powder, pachyman, Endothelium Corneum Gigeriae Galli albumen mixing and stirring, obtain stuffing material；
(6) above-mentioned fabric, stuffing material being put into extruding in band Noodle with fillings machine and be pasted into strip, in extrusion process, stuffing material is injected into face
Bar center, the noodle diameter 2-3mm made, filling footpath 1-1.5mm, cutting splicing obtains noodles, in constant temperature 40-50 DEG C, constant humidity 75-
Dry 6-7 hour under 80% environment, then under constant temperature 20-25 DEG C, constant humidity 30-40% environment, stand 1 angel's noodles water balance exist
12-14%, quantitative package, obtain finished product.
Compared with prior art, the invention have the advantage that
After present invention machinery parch Endothelium Corneum Gigeriae Galli, uniform color, quality be crisp, foaming is heaved uniformly, and parching to brown carbonization ratio is extremely low,
Content of soluble protein significantly improves, and effectively extracts protein in Endothelium Corneum Gigeriae Galli by hot water return extraction process, in the hot water
Going out the content of pachyman by ultrasonic extraction more than extract at room temperature, both can promote human body rapid digestion；Filter with fermented glutinous rice
Juice replaces water can be obviously improved the quality of noodles, has delayed bacteria breed in noodles thus has extended the shelf life；Add Fructus Vitis viniferae
Carbohydrate oxidase and lipase Synergistic, lipase increases muscle and brightens, stability when increasing dough excessive fermentation, and glucose aoxidizes
Enzyme makes sulfydryl in mucedin be oxidized to disulfide bond, strengthens networked dough structure, improves dough stability and crumpling resistance；Appropriateness
Vacuum dough-making powder can improve dough viscoelasticity, increase polymerization of protein degree in dough, promotes the phase interaction of moisture and mucedin
With, reduce hydrone mobility in dough, be conducive to structure of dough to be formed, dough internal structure fine and close, top layer egg more continuously
White matter is evenly distributed unanimously；Extruding gelatinizing molding makes noodles have good globality, plasticity, malleable, boiling fastness；Finished product
Noodles internal moisture mobility is low, be more evenly distributed, and in cold storage procedure, rate of water migration and quality deterioration degree are the most slack-off,
The multiple Raw material processing with moistening the lung and resolving phlegm effect becomes filling to add noodles center to, the filled noodles made is the fullest,
Without the distortion that scabs, smooth surface, glittering and translucent, boiling for a long time constantly, the most muddy drip, adhesion, do not tell slurry, mouthfeel is rich in chewy, bullet moistens
Smooth, agreeable to the taste without stiff feel, continuous soft profit, there is wide market prospect.
Detailed description of the invention
A kind of moistening the lung and resolving phlegm filled noodles, is made up of the raw material of following weight (jin):
Plain flour 100, Fructus Cucurbitae moschatae 20, Nasturtium officinale 4, Fractus Eriobotryae 10, Hylocereus undatus 5, Flos Sauropi changiani leaf 2, Semen arachidis hypogaeae 10, teata glycinis 3, Poria
1, Endothelium Corneum Gigeriae Galli 1, Sal 1, ultra micro egg albumen powder 3, gluten meal 5, fermented glutinous rice juice are appropriate.
A kind of described moistening the lung and resolving phlegm filled noodles preparation method, comprises the following steps:
(1) by fresh Fructus Cucurbitae moschatae removing peel and pulp, Nasturtium officinale roguing is cleaned, Fractus Eriobotryae removes the peel enucleation, Hylocereus undatus and Flos Sauropi changiani leaf roguing
Clean, add 6 times of water mixing making beating, boiling with soft fire 10 minutes, defibrination 3 minutes after cooling, add pan feeding and weigh 0.1% maceraring enzyme, 40
Enzymolysis 1 hour at DEG C, filters after enzyme denaturing, and it is 30% that filter vacuum is concentrated into water content, obtains pumpkin paste；
(2) Semen arachidis hypogaeae and teata glycinis warm water soaking being picked miscellaneous after 4 hours to clean, little fire stir-fries to ripe perfume (or spice), superfine powder after cooling
Broken, obtain powder；Poria powder is broken to 60 mesh, mixs homogeneously with 45 times of distilled water, at 60 DEG C, use ultrasonic extraction 20 minutes, cold
Filtering the most afterwards, filtrate is spray-dried, and obtains pachyman；
(3) health product Endothelium Corneum Gigeriae Galli and 38 times of sand mixing being sent in drum-type frying machine, parch temperature 210 DEG C, stir-fry speed
Under 45r/min, parch took out cooling after 100 seconds, sifts out Endothelium Corneum Gigeriae Galli, is crushed to 60 mesh, pour 25 times of distilled water into, temperature 80 DEG C
Lower reflux, extract, 2 hours, cooled and filtered, filtrate lyophilization, obtain Endothelium Corneum Gigeriae Galli albumen；
(4) by Plain flour, Sal, ultra micro egg albumen powder, gluten meal mix homogeneously, add 40mg/kg glucoseoxidase and
60mg/kg lipase, sends into vacuum dough mixing machine, pours the wine juice after the 36 hours fermented glutinous rice that ferments filters into and reaches to dough moisture
35%, low speed 80r/min stir 1 minute, start vacuum pump, and under vacuum 0.06MPa, high speed 120r/min stirs 3 minutes again
Stirring at low speed 4 minutes；
(5) the above-mentioned dough being stirred is proofed 50 minutes in temperature 30 DEG C, relative humidity 80% proofing box, obtain fabric；Will
Above-mentioned pumpkin paste, powder, pachyman, Endothelium Corneum Gigeriae Galli albumen mixing and stirring, obtain stuffing material；
(6) above-mentioned fabric, stuffing material being put into extruding in band Noodle with fillings machine and be pasted into strip, in extrusion process, stuffing material is injected into face
Bar center, the noodle diameter 2mm made, filling footpath 1mm, cutting splicing obtains noodles, dries under constant temperature 40 DEG C, constant humidity 75% environment
Dry 6 hours, then under constant temperature 20 DEG C, constant humidity 30% environment, stand 1 angel's noodles water balance 12%, quantitative package, become
Product.
Claims (2)
1. a moistening the lung and resolving phlegm filled noodles, it is characterised in that be made up of the raw material of following weight parts:
Plain flour 100-200, Fructus Cucurbitae moschatae 20-40, Nasturtium officinale 4-8, Fractus Eriobotryae 10-20, Hylocereus undatus 5-10, Flos Sauropi changiani leaf 2-4, Semen arachidis hypogaeae
Core 10-20, teata glycinis 3-6, Poria 1-2, Endothelium Corneum Gigeriae Galli 1-2, Sal 1-2, ultra micro egg albumen powder 3-6, gluten meal 5-10, fermented glutinous rice juice are suitable
Amount.
2. a moistening the lung and resolving phlegm filled noodles preparation method as claimed in claim 1, it is characterised in that comprise the following steps:
(1) by fresh Fructus Cucurbitae moschatae removing peel and pulp, Nasturtium officinale roguing is cleaned, Fractus Eriobotryae removes the peel enucleation, Hylocereus undatus and Flos Sauropi changiani leaf roguing
Clean, add 6-8 times of water mixing making beating, boiling with soft fire 10-15 minute, defibrination 3-4 minute after cooling, add pan feeding weight 0.1-0.2%
Maceraring enzyme, enzymolysis 1-2 hour at 40-50 DEG C, filter after enzyme denaturing, it is 30-40% that filter vacuum is concentrated into water content, obtains south
Melon beans；
(2) Semen arachidis hypogaeae and teata glycinis warm water soaking being picked miscellaneous after 4-5 hour to clean, little fire stir-fries to ripe perfume (or spice), ultra micro after cooling
Pulverize, obtain powder；Poria powder is broken to 60-80 mesh, mixs homogeneously with 45-50 times of distilled water, carry with ultrasound wave at 60-70 DEG C
Taking 20-30 minute, cooled and filtered, filtrate is spray-dried, and obtains pachyman；
(3) health product Endothelium Corneum Gigeriae Galli is mixed with 38-42 times of sand in feeding drum-type frying machine, in parch temperature 210-215 DEG C, stir-fry
Take out cooling under speed 45-50r/min after the parch 100-120 second, sift out Endothelium Corneum Gigeriae Galli, be crushed to 60-80 mesh, pour 25-30 times into
Distilled water, reflux, extract, 2-2.5 hour at temperature 80-85 DEG C, cooled and filtered, filtrate lyophilization, obtain Endothelium Corneum Gigeriae Galli egg
In vain；
(4) by Plain flour, Sal, ultra micro egg albumen powder, gluten meal mix homogeneously, add 40-50mg/kg glucoseoxidase and
60-70mg/kg lipase, sends into vacuum dough mixing machine, pours the wine juice after the 36 hours fermented glutinous rice that ferments filters into dough moisture
Reach 35-37%, low speed 80-85r/min to stir 1 minute, start vacuum pump, high speed 120-125r/ under vacuum 0.06MPa
Min stirs 3 minutes stirring at low speed 4 minutes again；
(5) the above-mentioned dough being stirred is proofed 50-60 minute in temperature 30-35 DEG C, relative humidity 80-85% proofing box,
To fabric；By above-mentioned pumpkin paste, powder, pachyman, Endothelium Corneum Gigeriae Galli albumen mixing and stirring, obtain stuffing material；
(6) above-mentioned fabric, stuffing material being put into extruding in band Noodle with fillings machine and be pasted into strip, in extrusion process, stuffing material is injected into face
Bar center, the noodle diameter 2-3mm made, filling footpath 1-1.5mm, cutting splicing obtains noodles, in constant temperature 40-50 DEG C, constant humidity 75-
Dry 6-7 hour under 80% environment, then under constant temperature 20-25 DEG C, constant humidity 30-40% environment, stand 1 angel's noodles water balance exist
12-14%, quantitative package, obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610691270.0A CN106307046A (en) | 2016-08-21 | 2016-08-21 | Lung-moistening phlegm-reducing sandwich noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610691270.0A CN106307046A (en) | 2016-08-21 | 2016-08-21 | Lung-moistening phlegm-reducing sandwich noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307046A true CN106307046A (en) | 2017-01-11 |
Family
ID=57743350
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610691270.0A Pending CN106307046A (en) | 2016-08-21 | 2016-08-21 | Lung-moistening phlegm-reducing sandwich noodles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106307046A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397589A (en) * | 2014-11-12 | 2015-03-11 | 郑海鸿 | Gravy sandwich noodle and production method thereof |
| CN105520055A (en) * | 2016-02-23 | 2016-04-27 | 陆开云 | Anti-aging sandwich noodles and making method thereof |
-
2016
- 2016-08-21 CN CN201610691270.0A patent/CN106307046A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104397589A (en) * | 2014-11-12 | 2015-03-11 | 郑海鸿 | Gravy sandwich noodle and production method thereof |
| CN105520055A (en) * | 2016-02-23 | 2016-04-27 | 陆开云 | Anti-aging sandwich noodles and making method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105520055A (en) | Anti-aging sandwich noodles and making method thereof | |
| CN103931717B (en) | Yin-nourishing and lung-moistening rice cracker and making method thereof | |
| CN107549258B (en) | Making method of skin-nourishing squid skin collagen peptide sandwiched biscuits | |
| CN103891835B (en) | Cookie made of canna edulis ker and bananas and making method thereof | |
| CN105594818A (en) | Pteridium aquilinum and common yam rhizome egg roll and making method thereof | |
| CN108812783A (en) | A kind of nourishing pastry and preparation method thereof | |
| CN106804668A (en) | Dandelion multigrain biscuit and preparation method thereof | |
| CN106035464A (en) | Mint-matcha bread and preparation method thereof | |
| CN103931702A (en) | Corn-poppy butter biscuits and preparation method thereof | |
| CN106261625A (en) | A kind of raising immuno-sandwich noodles and preparation method thereof | |
| CN110169431B (en) | High-calcium fish protein flaky pastry and making method thereof | |
| CN105982187A (en) | Sandwich noodles with effects of clearing away heart-fire and cooling blood and preparation method thereof | |
| CN106307046A (en) | Lung-moistening phlegm-reducing sandwich noodles and preparation method thereof | |
| CN105982184A (en) | Sandwich noodles with effect of improving sleep and preparation method thereof | |
| CN107373008A (en) | A kind of preparation method for the ice cream that powder is reconstituted rich in brown rice | |
| CN106036449A (en) | Aging preventing longevity noodles and preparation method thereof | |
| CN105961504A (en) | Cherry bread for blood replenishing and digestion improvement and preparation method for same | |
| CN104304515A (en) | Wolfberry-pumpkin dried curd roll | |
| CN105815524A (en) | Weight-losing candy | |
| CN106307049A (en) | Bowel-relaxing sandwiched noodles with purple sweet potato and production method thereof | |
| CN106307048A (en) | Dryness-moistening banana sandwiched noodles and preparation method thereof | |
| CN105982181A (en) | Sandwiched noodles with function of lowing cholesterol and preparation method of sandwiched noodles | |
| CN106307047A (en) | Blood pressure-lowering oat-flavor sandwiched noodles and preparation method thereof | |
| CN105982188A (en) | Sandwiched noodles with function of tonifying liver and kidneys and preparation method of sandwiched noodles | |
| CN105982183A (en) | Sandwich noodles with effects of tonifying spleen and benefiting qi and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170111 |