CN106562203A - Preparation method of modified poria cocos noodles - Google Patents
Preparation method of modified poria cocos noodles Download PDFInfo
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- CN106562203A CN106562203A CN201610998641.XA CN201610998641A CN106562203A CN 106562203 A CN106562203 A CN 106562203A CN 201610998641 A CN201610998641 A CN 201610998641A CN 106562203 A CN106562203 A CN 106562203A
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- 239000000843 powder Substances 0.000 claims abstract description 52
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Classifications
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- 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 provides a preparation method of modified poria cocos noodles. The preparation method comprises the following steps of peeling poria cocos, cutting the peeled poria cocos into dices, drying the poria cocos dices until the weight of the dried poria cocos dices is constant, crushing the dried poria cocos dices, and screening the crushed poria cocos dices by a 80-150-mesh sieve, so as to obtain poria cocos powder; adding the poria cocos powder in an edible acetic acid solution to form a mixture, putting the mixture in heating equipment of 70-110 DEG C, and performing slow stirring and acidolysis; cooling the mixture after acidolysis, and adjusting the pH value of the cooled mixture to 5-7; then adding ethanol to enable the pasty poria cocos of which the pH value is adjusted to 5-7 to be solidified, performing draining, performing vacuum drying on the drained poria cocos, performing superfine grinding on the vacuum dried poria cocos, and screening the superfine grinded poria cocos by a 100-mesh sieve so as to obtain modified poria cocos powder; mixing 10-20 parts of the modified poria cocos powder with 78-50 parts of flour, 10-20 parts of auxiliary material powder, 1-5 parts of dietary alkali and 1-5 parts of honey to obtain a mixture, adding pure water in the mixture, and performing dough mixing; and finally, performing pressing to obtain slices, performing cutting to obtain strips, and performing drying to make the modified poria cocos noodles. Through the adoption of the preparation method disclosed by the invention, the edible acetic acid is utilized to moderately perform acidolysis on poria cocos polysaccharide, so that the bioavailability of the poria cocos polysaccharide is improved, and the efficacies of low-molecular-weight beta-glucan for enhancing immunity, resisting tumors and resisting viruses are achieved.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of preparation method of modified Poria noodles.
Technical background
The dry sclerotia of Poria system Polyporaceae plant Poria (Poria cocos (Schw.) Wolf), based on control edema urine
Less, indispensable composition in the Chinese medicine formula of insomnia of palpitating with fear.Poria chemical composition is enriched, including polysaccharide, triterpeness, steroidal
Class, protein-based, mineral etc., wherein content are relatively enriched, activity is significantly mainly polysaccharide and triterpenoid compound.Fu
Siberian cocklebur polysaccharide predominantly carries a small amount of β -1, and β -1 of 6 branches, 3 glucosans (Pachyman) account for more than the 90% of sclerotium dry weight, its
Its polysaccharide is the heteropolysaccharide being made up of Fructose, galactose, glucose, mannose etc..And triterpenoid compound composition has tens of kinds,
Including pachymic acid, according to background of cloth acid etc..
The β of reported in literature-pachyman molecular weight difference is very big, from 4.1 × 104To 5 × 106Da.Pachyman is not dissolved in
Water, eats digestive tract, and in addition to the 1,4 beta-glucanase secreted by beneficial bacteria of intestinal tract on a small quantity decomposes, other overwhelming majority can not be digested
Decompose, discharge with stool, functional mass wastes serious.
Poria is the medium-and-large-sized funguses of integration of edible and medicinal herbs catalogue that food Bureau of Drugs Supervision of country issues, and policy allows it to be used for food to add
Work, the existing deep processing kind in market mainly has tuckahoe cream, cake etc..But due to Poria main component --- macromolecule Poria is more
Sugar is water insoluble, eats the food of simple physical method processing, pachyman can digested absorption bioavailability it is relatively low, very
Hardly possible plays the due nutrition health-care functions of Poria.Patent CN104041750A, CN104055035A is more by Poria powder, Poria respectively
The water or alkaline aqueous solution of Icing Sugar is heated to boiling, and Jing colloid mills grind to form serosity, then spray-dried forms.This two patents
Method can not equally make Poria main component --- and water-insoluble pachyman obtains the effectively utilizes of human body.
Noodles are one of people's daily life staple food kind, and with the development of food industry, noodles processing technique is constantly created
Newly.CN1685955A processes Poria through long-time pre-soaking and decoction, is added with filtrate and make in flour Poria noodles.
The method can not be wasted most of pachyman using water insoluble component in Poria.
The content of the invention
It is an object of the present invention to provide a kind of modified Poria noodles, realize absorbing Poria composition, reach salubrity and be good for
The effect of body.
A kind of preparation method of modified Poria noodles, its preparation process is as follows：
(1) it is cut into small pieces after is removed the peel Poria, dries and crushed to constant weight, then crosses 80-150 mesh sieves and obtain Poria
Powder；
(2) Poria powder is added in alimentary acetic acid solution, the w/v of wherein Poria powder and alimentary acetic acid solution is
2-35%；Then inserting in 70-110 DEG C of firing equipment carries out being slowly stirred acidolysis, makes Poria powder slowly degradation modification, and molten
Acidolysis when being expanded into uniform pasty state terminates；
(3) it is cooled to after room temperature, adds Calcium Carbonate or calcium hydroxide powder to adjust its pH value to 5-7, being subsequently adding ethanol makes
Pasty state Poria solidifies, and is vacuum dried after draining, and then crosses 100 mesh sieves after micronizing again, obtains final product modified Poria cocos powder；
(4) by modified Poria cocos powder 10-20 part dough-making powder 78-50 parts, ingredient powder 10-20 parts, edible alkali 1-5 parts, Mel 1-5
Part mixed, be subsequently adding pure water and kneaded dough, most after Jing tablettings, cutting, drying make modified Poria noodles.
Further scheme is to be less than 15% containing water quality in the Poria in the step (1) after drying.
The volumetric concentration of the acetic acid in the step (2) in alimentary acetic acid solution is 5-40%；The firing equipment refer to plus
Hot jacket or pressure cooker, the time of the acidolysis is 0.5-72 hours.
The volume of the ethanol added in the step (3) is three times of pasty state Poria volume；The volumetric concentration of the ethanol
For 95%.
Ingredient powder in the step (4) refers to mealy potato, Semen Maydis powder, Fagopyrum esculentum Moench powder, Semen phaseoli radiati powder or fruit vegetable powder.
Knead dough in the step (4) and refer to and mixture is rubbed to discrete particles shape, holding can be agglomerating, and gently rubbing can also
It is loose to restore.
Beta glucan of the lot of documents reporter molecule amount less than 10,000 has stronger immunological enhancement, can kill swollen in vivo
Oncocyte and antiviral.The present invention selects alimentary acetic acid by macromolecule polysaccharide acid hydrolysis in Poria into low-molecular polysaccharide, even
Oligosaccharide, so as to be conducive to human body to absorb Poria beneficiating ingredient, building body.And Poria, nothing are hydrolyzed with acetic acid
Harmful side product is produced, and hydrolysate Calcium Carbonate or calcium hydroxide adjust pH value, and the calcium acetate of generation is conventional calcium-supplementing preparation.
In addition, whole technical process is produced without any garbage, tuckahoe nutrient material retains comprehensively, there is no environmental protection and asks
Topic.
So the invention has the advantages that：
1st, the present invention improves the bioavailability of pachyman using alimentary acetic acid appropriateness acidolysis pachyman, has again
Beneficial to the immunostimulant, antitumor, the antiviral efficacy that play low-molecular-weight beta glucan, tuckahoe health care function potentiation is realized.
2nd, this technical process adds Calcium Carbonate or calcium hydroxide to adjust pH value, and its acetic acid product calcium is food stabilizer,
It is again conventional calcium-supplementing preparation, realizes that product efficacy is increased newly.
3rd, without any waste discharge, tuckahoe nutrient material retains whole technical process comprehensively, there is no environmental issue.
Specific embodiment
Embodiment 1：
1cm is cut into after Poria is removed the peel3Fritter, is dried to constant weight and is crushed using omnipotent super micron mill (WF-20B),
Cross 100 mesh sieves.
The alimentary acetic acid 1000mL that Poria powder 200g adds volumetric concentration to be 30% is taken, is inserted in electric jacket and is stirred, acidolysis
80 DEG C of temperature, 48 hours acidolysis time, makes Poria powder slowly degradation modification, and swelling uniformly pasty state.
Pasty state Poria is moved in open containers, room temperature is cooled to, Calcium Carbonate 220g is slowly added to, is sufficiently stirred for, adjust it
PH value adds the 95% alcohol solidification pasty state Poria of 3 times of its volume to 5.5, drains 50 DEG C of vacuum drying again, ultra micro after liquid
Crush, cross 100 mesh sieves, obtain modified Poria cocos powder standby.
High gluten wheat powder 600g, corn starch 100g, edible alkali 50g, Mel 50g adds modified Poria cocos powder after mixing
200g, plus appropriate amount of purified water, manually rub to discrete particles shape, and holding can be agglomerating, and gently rubbing loosely to restore.Using handss
Dynamic 3 grades of tablettings of oodle maker (model JYN-YM1) (first granulation, two panels unification pressure is a piece of, then two panels unification pressure is a piece of) and cut
Bar.Noodles width 2.5mm, thick 1.2mm, long 20cm, are put in 35 DEG C of baking oven and toast 3h.Finished surface is smooth, natural strip-breaking rate,
Ripe strip-breaking rate, Cuisine loss rate meet national food industry standard LS/T 3212-2014.
Embodiment 2：
1cm is cut into after Poria is removed the peel3Fritter, is dried to constant weight and is crushed using omnipotent super micron mill (WF-20B),
Cross 100 mesh sieves.
The alimentary acetic acid 1000mL that Poria ultra micro dry powder 100g adds volume ratio 10% is taken, in inserting rustless steel pressure cooker,
Pressure cooker aerofluxuss (temperature 100-110 DEG C between) are heated to, a small amount of aerofluxuss 40min (i.e. acidolysis time), Poria after cooling is maintained
Superfine powder becomes pasty state.
Calcium Carbonate 80g is slowly added to, is sufficiently stirred for, adjust its pH value to 5.7,95% ethanol for adding 3 times of its volume coagulates
Gu pasty state Poria, drains liquid, 50 DEG C of vacuum drying, micronizing crosses 100 mesh sieves, obtains modified Poria cocos powder standby.
High gluten wheat powder 780g, Fructus Cucurbitae moschatae powder 200g, edible alkali 10g, after Mel 10g mixing modified Poria cocos powder is added
100g, plus appropriate amount of purified water, manually rub to discrete particles shape, and holding can be agglomerating, and gently rubbing loosely to restore.Using handss
Dynamic 3 grades of tablettings of oodle maker (model JYN-YM1) (first granulation, two panels unification pressure is a piece of, then two panels unification pressure is a piece of) and cut
Bar.Noodles width 2.5mm, thick 1.2mm, long 20cm, are put in 35 DEG C of baking oven and toast 3h.Finished surface is smooth, natural strip-breaking rate,
Ripe strip-breaking rate, Cuisine loss rate meet national food industry standard LS/T 3212-2014.
Embodiment 3：
It is cut into small pieces after Poria is removed the peel, dries to constant weight and crushed using omnipotent super micron mill (WF-20B), crosses 100
Mesh sieve.
The alimentary acetic acid 1000mL that ultra micro dry powder 100g adds volume ratio 10% is taken, in inserting rustless steel pressure cooker, heating
To pressure cooker aerofluxuss (temperature 100-110 DEG C between), a small amount of aerofluxuss 40min (i.e. acidolysis time), Poria ultra micro after cooling are maintained
Powder becomes pasty state.
Calcium Carbonate 80g is slowly added to, is sufficiently stirred for, adjust its pH value to 7, add 95% alcohol solidification of 3 times of its volume
Pasty state Poria, drains liquid, and 50 DEG C of vacuum drying, micronizing crosses 100 mesh sieves, obtains modified Poria cocos powder standby.
High gluten wheat powder 500g, mealy potato 150g, edible alkali 15g, after Mel 15g mixing modified Poria cocos powder is added
150g, plus appropriate amount of purified water, manually rub to discrete particles shape, and holding can be agglomerating, and gently rubbing loosely to restore.Jing after most
Modified Poria noodles are made in tabletting, cutting, drying.
Experimental example 4
Noodle product prepared by embodiment 1 and embodiment 2 is well-done using conventional tap water, with reference to methods such as clock Xiyang
(the response phase method optimization of composite phosphate and edible alkali technological parameter in Poria noodles processing technique, Agriculture of Anhui science,
2013,41 (8):3659), it is modified slightly, carries out sensory evaluation.It is specific as follows：
10 evaluation personnels are selected, is required according to standard (being shown in Table 1), select the noodles of different qualities is carried out to trial test personnel
Train 5 times in advance, trained sensory evaluation that is qualified, being familiar with beginning test specimen after noodles sensory evaluation project and process.Choosing
Take the rich big plumule noodles (date of manufacture：In June, 2016) used as reference substance, evaluation criterion is shown in Table 1.
The noodles sensory evaluation standards of grading of table 1
Appraisal result is shown in Table 2.
The embodiment product sensory of table 2 evaluates appraisal result
Can be seen that from upper table 2, patented product of the present invention reaches commercially available middle-grade fine dried noodles level in terms of sensory evaluation index, comments
Valency personnel generally react the taste good of the modified Poria noodles of the present invention, and have special fragranced.
Experimental example 5：
Respectively modified Poria cocos powder is substituted with wheat flour and micronizing Poria powder, the technique processing by embodiment 1 is blank right
Show up bar and Poria control pasta, as the reference substance of following experiment.
28 kunming mice (body weightMale and female half and half, purchased from Medical University Of Anhui's Experimental Animal Center) normal raising
Shake down within one week.Mice is randomly divided into 4 groups, and 7 per group, control group fed blank noodles, Poria experimental group feeds
Poria control pasta, the Poria experimental group 1 and 2 that is modified feeds the modified Poria noodles of embodiment 1 and 2.Four groups of mices freely enter
Food drinking-water, the neck that breaks after raising 20 days puts to death mice, dissects under aseptic condition and takes out spleen, routinely prepares splenocyte suspension, dissolves
Wash 2 times after erythrocyte, it is 1 × 10 to adjust splenocyte concentration with the cell culture fluids of RPMI 1640 containing 10% calf serum10/L。
The μ L of extracting spleen cell suspension 100, in adding 96 well culture plates.Every animal sets 6 holes, wherein 3 holes addition cona protein (ConA,
Inducer T lymphocyte is bred) 40 μ L, in addition 3 holes add lipopolysaccharide (LPS, induce B lymphocyte proliferation) 40 μ L, ConA or LPS
Final concentration of 10mg/L.Culture plate is in 37 DEG C, 5%CO2The middle temperature of saturated humidity incubator is incubated after 44h, using full-automatic enzyme mark
Instrument (MD SpectraMax M5), MTT (tetrazolium blue) colorimetric determination OD values (λ=570nm).During OD values represent culture plate per hole
The quantity of living cells, the results are shown in Table 4.
Poria is modified in the Poria noodles of table 4 to mouse spleen T, the impact (t inspections) of B lymphocyte proliferation
Compare with control experiment group, * P<0.05**P<0.005, n=21
Experimental result show feeding modified Poria cocos powder experimental mice splenic T, bone-marrow-derived lymphocyte proliferative induction activity compared with
Height, with control experiment group significant difference is compared；And Poria experimental mice splenic T, bone-marrow-derived lymphocyte proliferative induction activity and control
Experimental group compares that difference is not notable, shows that the beta glucan in the modified Poria noodles of the present invention can be absorbed in vivo, promotion T, B
Lymphocyte development and propagation, enhancing human body immunity function.
Above-described embodiment is merely to illustrate the present invention and should in no way limit protection scope of the present invention.Additionally, reading
After content of the present invention, those skilled in the art make the change or modification of the various equivalent form of values to the present invention, and these are of equal value
Form also belongs to claims of the present invention limited range.
Claims (6)
1. a kind of preparation method of modified Poria noodles, it is characterised in that：Its preparation process is as follows：
（1）It is cut into small pieces after Poria is removed the peel, dries and crushed to constant weight, then crosses 80-150 mesh sieves and obtain Poria powder；
（2）Poria powder is added in alimentary acetic acid solution, wherein the w/v of Poria powder and alimentary acetic acid solution is 2-
35%；Then inserting in 70-110 DEG C of firing equipment carries out being slowly stirred acidolysis, makes Poria powder slowly degradation modification, and swelling
Uniformly acidolysis terminates during pasty state；
（3）After being cooled to room temperature, Calcium Carbonate or calcium hydroxide powder is added to adjust its pH value to 5-7, being subsequently adding ethanol makes pasty state
Poria solidifies, and is vacuum dried after draining, and then crosses 100 mesh sieves after micronizing again, obtains final product modified Poria cocos powder；
（4）By modified Poria cocos powder 10-20 part dough-making powder 78-50 parts, ingredient powder 10-20 parts, edible alkali 1-5 parts, Mel 1-5 parts
Mixed, be subsequently adding pure water and kneaded dough, most after Jing tablettings, cutting, drying make modified Poria noodles.
2. preparation method according to claim 1, it is characterised in that：The step（1）It is aqueous in Poria after middle drying
Quality is less than 15%.
3. preparation method according to claim 1, it is characterised in that：The step（2）Vinegar in middle alimentary acetic acid solution
The volumetric concentration of acid is 5-40%；The firing equipment refers to heating mantle or pressure cooker, and the time of the acidolysis is 0.5-72 hours.
4. preparation method according to claim 1, it is characterised in that：The step（3）The volume of the ethanol of middle addition is
Three times of pasty state Poria volume；The volumetric concentration of the ethanol is 95%.
5. preparation method according to claim 1, it is characterised in that：The step（4）In ingredient powder refer to mealy potato, jade
Rice flour, Fagopyrum esculentum Moench powder, Semen phaseoli radiati powder or fruit vegetable powder.
6. preparation method according to claim 1, it is characterised in that：The step（4）In knead dough and refer to and rub in mixture
Rub with the hands to discrete particles shape, holding can be agglomerating, and gently rubbing loosely to restore.
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