CN106307047A - Blood pressure-lowering oat-flavor sandwiched noodles and preparation method thereof - Google Patents
Blood pressure-lowering oat-flavor sandwiched noodles and preparation method thereof Download PDFInfo
- Publication number
- CN106307047A CN106307047A CN201610691388.3A CN201610691388A CN106307047A CN 106307047 A CN106307047 A CN 106307047A CN 201610691388 A CN201610691388 A CN 201610691388A CN 106307047 A CN106307047 A CN 106307047A
- Authority
- CN
- China
- Prior art keywords
- parts
- noodles
- blood pressure
- endothelium corneum
- gigeriae galli
- 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
- 238000002360 preparation method Methods 0.000 title claims description 7
- 239000008280 blood Substances 0.000 title abstract 4
- 210000004369 blood Anatomy 0.000 title abstract 4
- 239000000796 flavoring agent Substances 0.000 title abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 210000003038 endothelium Anatomy 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 19
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims abstract description 10
- 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
- 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
- 235000020238 sunflower seed Nutrition 0.000 claims abstract description 3
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
- 238000003756 stirring Methods 0.000 claims description 12
- 230000036772 blood pressure Effects 0.000 claims description 10
- 101100381997 Danio rerio tbc1d32 gene Proteins 0.000 claims description 9
- 101100381999 Mus musculus Tbc1d32 gene Proteins 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
- 238000002156 mixing Methods 0.000 claims description 7
- 239000012153 distilled water Substances 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 210000001161 mammalian embryo Anatomy 0.000 claims description 6
- 235000012054 meals Nutrition 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
- 239000000284 extract Substances 0.000 claims description 5
- 230000036541 health Effects 0.000 claims description 5
- 235000019421 lipase Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 210000000582 semen Anatomy 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
- 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
- 230000008569 process Effects 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
- -1 reflux Substances 0.000 claims description 2
- 238000002604 ultrasonography Methods 0.000 claims description 2
- 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
- 240000002853 Nelumbo nucifera Species 0.000 abstract 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 abstract 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 abstract 2
- 208000032544 Cicatrix Diseases 0.000 abstract 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 abstract 1
- 235000011925 Passiflora alata Nutrition 0.000 abstract 1
- 235000000370 Passiflora edulis Nutrition 0.000 abstract 1
- 235000011922 Passiflora incarnata Nutrition 0.000 abstract 1
- 240000002690 Passiflora mixta Species 0.000 abstract 1
- 235000013750 Passiflora mixta Nutrition 0.000 abstract 1
- 235000013731 Passiflora van volxemii Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 240000003768 Solanum lycopersicum Species 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 239000013078 crystal Substances 0.000 abstract 1
- 231100000241 scar Toxicity 0.000 abstract 1
- 230000037387 scars Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 230000029087 digestion Effects 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 238000001914 filtration Methods 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
- 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
- 238000005461 lubrication Methods 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
- 230000009467 reduction Effects 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)
- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
- Biochemistry (AREA)
- Medicinal Chemistry (AREA)
- Materials Engineering (AREA)
- Molecular Biology (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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses blood pressure-lowering oat-flavor sandwiched noodles. The blood pressure-lowering oat-flavor sandwiched noodles are prepared from the following raw materials in parts by weight: 100-200 parts of plain flour, 10-20 parts of passionflower, 6-12 parts of fig, 2-4 parts of lotus seed core, 15-30 parts of tomato, 5-10 parts of lotus leaf, 4-8 parts of sunflower seed kernel, 5-10 parts of oat kernel, 1-2 parts of poria, 1-2 parts of endothelium corneum gigeriae galli, 1-2 parts of table salt, 3-6 parts of superfine protein powder, 5-10 parts of vital gluten and a proper amount of fermented glutinous rice juice. Water inside the finished noodles is low in fluidity and more uniform in distribution; during cold storage, the water migration speed and the quality deterioration degree become slow; a variety of raw materials with blood pressure-lowering efficacy are processed into stuffing, the stuffing is added into centers of the noodles, and the prepared sandwiched noodles are uniform, neat, plump, free of scars and twists, smooth in surface, crystal clear, free of breakage after long-time cooking, free of pastiness, non-sticky, free of slurry, chewy in mouth feel, elastic, smooth, delicious, free of hard feeling, soft and palatable and has a wide market prospect.
Description
Technical field
The present invention relates to health promotion noodles technical field, particularly relate to a kind of Herba bromi japonici blood pressure lowering 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 Herba bromi japonici blood pressure lowering filled noodles and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of Herba bromi japonici blood pressure lowering filled noodles, is made up of the raw material of following weight parts:
Plain flour 100-200, Herba Passiflorae Caeruleae 10-20, Fructus Fici 6-12, embryo nelumbinis 2-4, Fructus Lycopersici esculenti 15-30, Folium Nelumbinis 5-10, sunflower
Seed core 4-8, oat kernel 5-10, 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
In right amount.
A kind of described Herba bromi japonici blood pressure lowering sandwich noodle making Preparation Method, comprises the following steps:
(1) fresh Herba Passiflorae Caeruleae and Fructus Fici peeling, embryo nelumbinis and Folium Nelumbinis are cleaned, Fructus Lycopersici esculenti stalk is removed the peel, and all mixes, and adds
6-8 times of water making beating, boiling with soft fire 8-10 minute, defibrination 3-4 minute after cooling, add pan feeding weight 0.1-0.2% maceraring enzyme, at 40-50
Enzymolysis 1-2 hour at DEG C, filters after enzyme denaturing, and it is 30-40% that filter vacuum is concentrated into water content, obtains fruit jam；
(2) by Semen Helianthi, oat kernel 5-6 hour afterwash of warm water soaking, little fire stir-fries to ripe perfume (or spice), superfine powder after cooling
Broken, 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 fruit jam, 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 blood pressure reduction effect becomes filling to add noodles center to, and the filled noodles made is the fullest, nothing
Scab distortion, smooth surface, glittering and translucent, boils for a long time constantly, the most muddy drip, adhesion, does not tell slurry, and mouthfeel is rich in chewy, bullet lubrication
Feel well, moisten agreeable to the taste without stiff feel, continuous softness, there is wide market prospect.
Detailed description of the invention
A kind of Herba bromi japonici blood pressure lowering filled noodles, is made up of the raw material of following weight (jin):
Plain flour 100, Herba Passiflorae Caeruleae 10, Fructus Fici 6, embryo nelumbinis 2, Fructus Lycopersici esculenti 15, Folium Nelumbinis 5, Semen Helianthi 4, oat kernel 5, 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 Herba bromi japonici blood pressure lowering sandwich noodle making Preparation Method, comprises the following steps:
(1) fresh Herba Passiflorae Caeruleae and Fructus Fici peeling, embryo nelumbinis and Folium Nelumbinis are cleaned, Fructus Lycopersici esculenti stalk is removed the peel, and all mixes, and adds
6 times of water making beating, boiling with soft fire 8 minutes, defibrination 3 minutes after cooling, add pan feeding and weigh 0.1% maceraring enzyme, enzymolysis 1 hour at 40 DEG C,
Filtering after enzyme denaturing, it is 30% that filter vacuum is concentrated into water content, obtains fruit jam；
(2) by Semen Helianthi, oat kernel 5 hours afterwash of warm water soaking, little fire stir-fries to ripe perfume (or spice), micronizing after cooling,
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 fruit jam, 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 Herba bromi japonici blood pressure lowering filled noodles, it is characterised in that be made up of the raw material of following weight parts:
Plain flour 100-200, Herba Passiflorae Caeruleae 10-20, Fructus Fici 6-12, embryo nelumbinis 2-4, Fructus Lycopersici esculenti 15-30, Folium Nelumbinis 5-10, sunflower
Seed core 4-8, oat kernel 5-10, 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
In right amount.
2. a Herba bromi japonici blood pressure lowering as claimed in claim 1 sandwich noodle making Preparation Method, it is characterised in that comprise the following steps:
(1) fresh Herba Passiflorae Caeruleae and Fructus Fici peeling, embryo nelumbinis and Folium Nelumbinis are cleaned, Fructus Lycopersici esculenti stalk is removed the peel, and all mixes, and adds
6-8 times of water making beating, boiling with soft fire 8-10 minute, defibrination 3-4 minute after cooling, add pan feeding weight 0.1-0.2% maceraring enzyme, at 40-50
Enzymolysis 1-2 hour at DEG C, filters after enzyme denaturing, and it is 30-40% that filter vacuum is concentrated into water content, obtains fruit jam；
(2) by Semen Helianthi, oat kernel 5-6 hour afterwash of warm water soaking, little fire stir-fries to ripe perfume (or spice), superfine powder after cooling
Broken, 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 fruit jam, 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 |
|---|---|---|---|
| CN201610691388.3A CN106307047A (en) | 2016-08-21 | 2016-08-21 | Blood pressure-lowering oat-flavor sandwiched noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610691388.3A CN106307047A (en) | 2016-08-21 | 2016-08-21 | Blood pressure-lowering oat-flavor sandwiched noodles and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307047A true CN106307047A (en) | 2017-01-11 |
Family
ID=57743399
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610691388.3A Pending CN106307047A (en) | 2016-08-21 | 2016-08-21 | Blood pressure-lowering oat-flavor sandwiched noodles and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106307047A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN205106289U (en) * | 2015-01-12 | 2016-03-30 | 刘明玺 | With filling noodless structure |
| CN105520055A (en) * | 2016-02-23 | 2016-04-27 | 陆开云 | Anti-aging sandwich noodles and making method thereof |
-
2016
- 2016-08-21 CN CN201610691388.3A patent/CN106307047A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN205106289U (en) * | 2015-01-12 | 2016-03-30 | 刘明玺 | With filling noodless structure |
| 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 | |
| CN103478513B (en) | Lentinula edodes dumpling | |
| CN103229810A (en) | Health care biscuit with grape taste and preparation method of health care biscuit | |
| CN105475424A (en) | Preparation method for dendrobium-flavored piper longum and rose apple bread | |
| CN105394132A (en) | Chicken's gizzard-membrane bread and preparation method for same | |
| CN104054788B (en) | A kind of celery health-care biscuit | |
| CN107223682A (en) | A kind of mulberry leaf powder cake and preparation method thereof | |
| CN105875727A (en) | Rose face-caring bread and making method thereof | |
| CN1324987C (en) | Series health-care food contg. Chinese wolfberry and barley | |
| CN109349293A (en) | A kind of sweet cherry roots wheat bran coarse food grain crisp short cakes with sesame and preparation method thereof | |
| CN108925848A (en) | A kind of production method that quinoa reconstitutes ready-to-eat food | |
| CN106901273A (en) | Use the method for gumbo powder processing and fabricating Flour product | |
| CN106261625A (en) | A kind of raising immuno-sandwich noodles and preparation method thereof | |
| CN105982184A (en) | Sandwich noodles with effect of improving sleep and preparation method thereof | |
| CN106307047A (en) | Blood pressure-lowering oat-flavor sandwiched noodles and preparation method thereof | |
| CN105982187A (en) | Sandwich noodles with effects of clearing away heart-fire and cooling blood and preparation method thereof | |
| CN105901057A (en) | Pearl barley pancake and making method thereof | |
| CN105767420A (en) | Orange flavored Chinese yam cake | |
| CN105248531A (en) | Atractylodes bread and making method thereof | |
| KR20160147312A (en) | Tangerine chocolate pie manufacturing method and tangerine chocolate pie manufactured by the method | |
| CN110506775A (en) | A kind of konjaku glucomannan purple sweet potato biscuit and preparation method thereof | |
| CN106307049A (en) | Bowel-relaxing sandwiched noodles with purple sweet potato and production method thereof | |
| CN110140744A (en) | A kind of ferment Layer cake and preparation method thereof | |
| CN106307048A (en) | Dryness-moistening banana sandwiched noodles and preparation method thereof | |
| CN106307046A (en) | Lung-moistening phlegm-reducing sandwich noodles 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 |
Application publication date: 20170111 |
|
| WD01 | Invention patent application deemed withdrawn after publication |