CN106360655A - Rose health-preserving vermicelli and preparation method thereof - Google Patents

Rose health-preserving vermicelli and preparation method thereof Download PDF

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Publication number
CN106360655A
CN106360655A CN201610878756.5A CN201610878756A CN106360655A CN 106360655 A CN106360655 A CN 106360655A CN 201610878756 A CN201610878756 A CN 201610878756A CN 106360655 A CN106360655 A CN 106360655A
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Prior art keywords
powder
vermicelli
water
flos rosae
rosae rugosae
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CN201610878756.5A
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Chinese (zh)
Inventor
骆玲
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骆玲
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Priority to CN201610878756.5A priority Critical patent/CN106360655A/en
Publication of CN106360655A publication Critical patent/CN106360655A/en

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Abstract

The invention discloses a rose health-preserving vermicelli which is prepared from purple sweet potato starch, Sedum, black fungus, roses, salmon bones, sea buckthorn seed oil, markka powder, acanthopanax, angelica, pomegranate seed, emblic leafflower fruit, berry tea, purple rice, lemon juice, rice vinegar and wheat germ powder. According to the rose health-preserving vermicelli, the salmon bones are treated and digested with vinegar to remove the fishy smell, treat the flavor and soften the bones, and thus, can be digested and absorbed more easily; and the salmon bones are bulked by baking, so the powder is delicate, tasty and thick, thereby enhancing the aromatic mouthfeel of the vermicelli and enhancing the calcium content. The bone soup and traditional Chinese medicine functional components are decocted, thereby neutralizing the medicinal odor and removing the fishy smell. The rose health-preserving vermicelli is rich in collagen components and health-care values, and thus, has the effects of promoting digestion, strengthening the stomach, tonifying the blood, resisting aging, beautifying the face and promoting blood circulation. By adding the black fungus, roses and other nutrients, the rose health-preserving vermicelli has favorable health-preserving effects of expelling toxins and nourishing the face.

Description

A kind of Flos Rosae Rugosae health preserving vermicelli and preparation method thereof

Technical field

The present invention relates to vermicelli technical field, more particularly, to a kind of Flos Rosae Rugosae health preserving vermicelli and preparation method thereof.

Background technology

People are improving constantly for the requirement of Health and Living level now, the rhythm of life of people, diet structure All great changes will take place with Diet concept, and the variation of food, nutrient laden, convenient and instant have become requirement.Vermicelli is that China is normal One of food seen, has good attached taste, and it can absorb the taste of various deliciousness soup stocks, soft and moist along with vermicelli itself Soft, more tasty and refreshing pleasant, therefore very popular.At present, the vermicelli producing on the market mainly uses Radix Ipomoeae, Ma Ling Starch preparation in the plant materials such as potato, Semen phaseoli radiati, Semen Pisi sativi, Semen Maydiss, its main component is carbohydrate, because raw material forms list One, nutrition is not high to be balanced to the trophic structure of food and has the requirement adjusting body function effect it is impossible to meet modern.

Fishbone has high nutritive value, containing the inorganic salts such as abundant calcium, magnesium, potassium, phosphorus and various trace elements, and And nutritional labeling is water-soluble substanceses it is easy to be absorbed by the body.But, at present in domestic marine industry, annual fish products The side-products such as a large amount of fishbone fish spicules producing during processing, the wherein amount only less than an one-tenth are used for processing low value-added, low profit Product, other major parts are directly discarded, and waste limited marine product resource, and the fishbone simultaneously going bad also can severe contamination ring Border.

Salmon fish fine and tender taste, bright-colored, smooth in taste, have very high nutritive value.Salmon fish is except being high egg In vain, outside health food low in calories, also contain the mineral such as multivitamin and calcium, ferrum, zinc, magnesium, phosphorus, because of its squama spinule Few, take bone convenient, clean.For this present invention, salmon fish bone is processed, at utmost retain trophic function composition, add other battalion Foster functional component, prepares a kind of nutritious, unique flavor vermicelli, and mouthfeel is more fresh dense, exquisite quality, soft tough tasty and refreshing..

Content of the invention

The object of the invention is exactly the defect in order to make up prior art, provides a kind of Flos Rosae Rugosae health preserving vermicelli and its preparation side Method.

The present invention is achieved by the following technical solutions:

A kind of Flos Rosae Rugosae health preserving vermicelli, is made up of the raw material of following weight parts:

Purple sweet potato starch 160-180, Herba Sedi Aizoon 15-18, Auricularia 10-12, Flos Rosae Rugosae 10-12, salmon fish bone 12-14, seed of Fructus Hippophae Oily 2-3, maca powder 2-3, Radix Et Caulis Acanthopanacis Senticosi 2-3, Radix Angelicae Sinensis 1-2, Semen Granati 2-3, Fructus Phyllanthi 2-4, Ampelopsis grossedentata 8-10, purple rice 12-15, Fructus Citri Limoniae Juice 6-8, rice vinegar 10-12, wheat germ powder 10-12.

A kind of preparation method of described Flos Rosae Rugosae health preserving vermicelli, comprises the following steps:

(1), salmon fish bone remove impurity is cleaned, puts into boiling water rolling and boil 3-5 minute, pull hot-air seasoning out, 10-20 mesh sieve is crossed in coarse crushing, Obtain coarse grain and put in the water containing 2-4% lemon vinegar leaching 10-15 minute processed, heated and boiled, it is dense in vain that slow fire boils decoction, sifts out Coarse grain, obtains skeletal grain, bone soup stand-by;

(2), fresh and tender Herba Sedi Aizoon is scalded 1-2 minute processed in boiling water, pull out and put into the refrigeration of the leaching containing 0.2-0.3% vitamin c But, pull out and drain, so withering to moisture content is 65-75%, put in electromagnetism green-keeping machine, at controlling temperature to be 220-180 DEG C step by step The temperature difference carries out, for 20 DEG C, the process 2-3 minute that completes, then through vacuum lyophilization, micronizing, obtains nourishing heart vegetable powder;

(3), by Auricularia steep raising tear tape, Flos Rosae Rugosae remove calyx, be respectively put in boiling water 1-2 minute processed of scalding, pull out put into containing In the frozen water of 0.2-0.4% citric acid, leaching refrigeration is but, dewatered freeze-dried broken, mixes with Fructus Citri Limoniae juice, rice vinegar, soaks 10-12 hour processed, Melt cinder separates, and filtering residue is milled pulping, and lyophilizing is pulverized, Flos Rosae Rugosae Auricularia powder, and filtrate is stand-by;

(4), purple rice is sieved and washed totally, puts into cooking 10-15 minute in boiling water, sift out and drain, put into microwave oven baking and go out perfume (or spice), Pulverize, add filtrate infiltration uniformly, slow fire is boiled in a covered pot over a slow fire and made thick shape, obtain purple rice slurry;

(5), Ampelopsis grossedentata is crushed to 10-20 mesh, mixes with skeletal grain and bake and bank up with earth out perfume (or spice), 2-3 times of decocting in water of addition to micro-boiling, filtration separation, Filtering residue grinds pulping, mixes uniformly with filtered juice, wheat germ powder rolling, extruding puffing, and superfine grinding obtains tea perfume powder;

(6), Radix Et Caulis Acanthopanacis Senticosi, Radix Angelicae Sinensis, Semen Granati, Fructus Phyllanthi are stranding into end, add 6-8 times of decocting to boil 1-2 hour, filter and remove residue, Mix homogeneously with bone soup, be concentrated into thick shape, obtain concentrated solution;

(7), by the water mix homogeneously of the purple sweet potato starch amount of filling up, centrifugal treating after standing 4-5 hour, after removing the supernatant, with Tea perfume powder, purple rice slurry, Flos Rosae Rugosae Auricularia powder, nourishing heart vegetable powder, concentrated solution and other surplus stocks add appropriate water and stir, at the uniform velocity Pan feeding enters the feed liquid in vermicelli machine, squeezing out and pulls subcooled water immersion, cleaning out after the boiling water cooking 45-50 second, after oven drying at low temperature Pack.

The invention has the advantage that the Flos Rosae Rugosae health preserving vermicelli of present invention preparation, salmon fish bone is processed, vinegar liquid digestion, deodorization Perfumery softens sclerotin simultaneously, is more easy to digest and assimilate, more expanded through baking, powder body exquisiteness delicious and rich, improves vermicelli fresh perfume mouthfeel, Improve calcareous;Bone soup is boiled with Chinese medicine functional component, neutralizes flavour of a drug, removes fishy smell, is rich in collagen component and health care simultaneously It is worth, there is promoting digestion and invigorating the stomach, anti-ageing, beauty treatment promoting blood circulation of enriching blood, be also added with the nutritional labelings such as Auricularia, Flos Rosae Rugosae, have very well Eliminating toxin and beautifying the skin health maintenance effect.

Specific embodiment

A kind of Flos Rosae Rugosae health preserving vermicelli, is made up of the raw material of following weight parts:

Purple sweet potato starch 160, Herba Sedi Aizoon 15, Auricularia 10, Flos Rosae Rugosae 10, salmon fish bone 12, Fructrs Hippophae seed oil 2, maca powder 2, thorn five Plus 2, Radix Angelicae Sinensis 1, Semen Granati 2, Fructus Phyllanthi 2, Ampelopsis grossedentata 8, purple rice 12, Fructus Citri Limoniae juice 6, rice vinegar 10, wheat germ powder 10.

A kind of preparation method of described Flos Rosae Rugosae health preserving vermicelli, comprises the following steps:

(1), salmon fish bone remove impurity is cleaned, put into boiling water rolling and boil 3 minutes, pull hot-air seasoning out, 10 mesh sieves are crossed in coarse crushing, obtain thick Grain puts in the water containing 2% lemon vinegar leaching system 10 minutes, heated and boiled, and it is dense white that slow fire boils decoction, sifts out coarse grain, obtains bone Grain, bone soup are stand-by;

(2), fresh and tender Herba Sedi Aizoon is scalded in boiling water and make 1 minute, pull out and put into the refrigeration of the leaching containing 0.2% vitamin c but, pull out Drain, so withering to moisture content is 65%, puts in electromagnetism green-keeping machine, and at controlling temperature to be 220 DEG C, the temperature difference is carried out for 20 DEG C step by step Complete process 2 minutes, then through vacuum lyophilization, micronizing, obtains nourishing heart vegetable powder;

(3), by Auricularia steep raising tear tape, Flos Rosae Rugosae remove calyx, being respectively put in boiling water scald system 1 minute, pull out put into containing In the frozen water of 0.2% citric acid, leaching refrigeration is but, dewatered freeze-dried broken, mixes with Fructus Citri Limoniae juice, rice vinegar, leaching system 10 hours, and melt cinder divides Mill pulping from, filtering residue, lyophilizing is pulverized, Flos Rosae Rugosae Auricularia powder, and filtrate is stand-by;

(4), purple rice is sieved and washed totally, put in boiling water and cook 10 minutes, sift out and drain, put into microwave oven baking and go out perfume (or spice), grind Grinds, add filtrate infiltration uniformly, and slow fire is boiled in a covered pot over a slow fire and made thick shape, obtain purple rice slurry;

(5), Ampelopsis grossedentata is crushed to 10 mesh, mixes with skeletal grain and bake and bank up with earth out perfume (or spice), add 2 times of decocting in water to micro-boiling, filtration separation, filtering residue grinds Make slurry, mix uniformly with filtered juice, wheat germ powder rolling, extruding puffing, superfine grinding, obtain tea perfume powder;

(6), Radix Et Caulis Acanthopanacis Senticosi, Radix Angelicae Sinensis, Semen Granati, Fructus Phyllanthi are stranding into end, add 6 times of decoctings to boil 1 hour, filter and remove residue, with bone Soup mix homogeneously, is concentrated into thick shape, obtains concentrated solution;

(7), by the water mix homogeneously of the purple sweet potato starch amount of filling up, standing centrifugal treating after 4 hours, after removing the supernatant, with tea XIANGFEN, purple rice slurry, Flos Rosae Rugosae Auricularia powder, nourishing heart vegetable powder, concentrated solution and other surplus stocks add appropriate water and stir, and at the uniform velocity enter Expect that the feed liquid in vermicelli machine, squeezing out is pulled subcooled water out and soaked, cleans after cooking 45 seconds through boiling water, after oven drying at low temperature, packaging is Can.

Claims (2)

1. a kind of Flos Rosae Rugosae health preserving vermicelli is it is characterised in that be made up of the raw material of following weight parts:
Purple sweet potato starch 160-180, Herba Sedi Aizoon 15-18, Auricularia 10-12, Flos Rosae Rugosae 10-12, salmon fish bone 12-14, seed of Fructus Hippophae Oily 2-3, maca powder 2-3, Radix Et Caulis Acanthopanacis Senticosi 2-3, Radix Angelicae Sinensis 1-2, Semen Granati 2-3, Fructus Phyllanthi 2-4, Ampelopsis grossedentata 8-10, purple rice 12-15, Fructus Citri Limoniae Juice 6-8, rice vinegar 10-12, wheat germ powder 10-12.
2. a kind of preparation method of Flos Rosae Rugosae health preserving vermicelli as claimed in claim 1 is it is characterised in that comprise the following steps:
(1), salmon fish bone remove impurity is cleaned, puts into boiling water rolling and boil 3-5 minute, pull hot-air seasoning out, 10-20 mesh sieve is crossed in coarse crushing, Obtain coarse grain and put in the water containing 2-4% lemon vinegar leaching 10-15 minute processed, heated and boiled, it is dense in vain that slow fire boils decoction, sifts out Coarse grain, obtains skeletal grain, bone soup stand-by;
(2), fresh and tender Herba Sedi Aizoon is scalded 1-2 minute processed in boiling water, pull out and put into the refrigeration of the leaching containing 0.2-0.3% vitamin c But, pull out and drain, so withering to moisture content is 65-75%, put in electromagnetism green-keeping machine, at controlling temperature to be 220-180 DEG C step by step The temperature difference carries out, for 20 DEG C, the process 2-3 minute that completes, then through vacuum lyophilization, micronizing, obtains nourishing heart vegetable powder;
(3), by Auricularia steep raising tear tape, Flos Rosae Rugosae remove calyx, be respectively put in boiling water 1-2 minute processed of scalding, pull out put into containing In the frozen water of 0.2-0.4% citric acid, leaching refrigeration is but, dewatered freeze-dried broken, mixes with Fructus Citri Limoniae juice, rice vinegar, soaks 10-12 hour processed, Melt cinder separates, and filtering residue is milled pulping, and lyophilizing is pulverized, Flos Rosae Rugosae Auricularia powder, and filtrate is stand-by;
(4), purple rice is sieved and washed totally, puts into cooking 10-15 minute in boiling water, sift out and drain, put into microwave oven baking and go out perfume (or spice), Pulverize, add filtrate infiltration uniformly, slow fire is boiled in a covered pot over a slow fire and made thick shape, obtain purple rice slurry;
(5), Ampelopsis grossedentata is crushed to 10-20 mesh, mixes with skeletal grain and bake and bank up with earth out perfume (or spice), 2-3 times of decocting in water of addition to micro-boiling, filtration separation, Filtering residue grinds pulping, mixes uniformly with filtered juice, wheat germ powder rolling, extruding puffing, and superfine grinding obtains tea perfume powder;
(6), Radix Et Caulis Acanthopanacis Senticosi, Radix Angelicae Sinensis, Semen Granati, Fructus Phyllanthi are stranding into end, add 6-8 times of decocting to boil 1-2 hour, filter and remove residue, Mix homogeneously with bone soup, be concentrated into thick shape, obtain concentrated solution;
(7), by the water mix homogeneously of the purple sweet potato starch amount of filling up, centrifugal treating after standing 4-5 hour, after removing the supernatant, with Tea perfume powder, purple rice slurry, Flos Rosae Rugosae Auricularia powder, nourishing heart vegetable powder, concentrated solution and other surplus stocks add appropriate water and stir, at the uniform velocity Pan feeding enters the feed liquid in vermicelli machine, squeezing out and pulls subcooled water immersion, cleaning out after the boiling water cooking 45-50 second, after oven drying at low temperature Pack.
CN201610878756.5A 2016-10-09 2016-10-09 Rose health-preserving vermicelli and preparation method thereof CN106360655A (en)

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Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105380246A (en) * 2015-11-17 2016-03-09 杨华木 Bone flavored Qi-regulating fresh and wet sweet potato vermicelli and preparation method thereof

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105380246A (en) * 2015-11-17 2016-03-09 杨华木 Bone flavored Qi-regulating fresh and wet sweet potato vermicelli and preparation method thereof

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Application publication date: 20170201