CN106578917A - Method for producing artemisia argyi fruit noodle and by-product enzyme - Google Patents
Method for producing artemisia argyi fruit noodle and by-product enzyme Download PDFInfo
- Publication number
- CN106578917A CN106578917A CN201611132060.4A CN201611132060A CN106578917A CN 106578917 A CN106578917 A CN 106578917A CN 201611132060 A CN201611132060 A CN 201611132060A CN 106578917 A CN106578917 A CN 106578917A
- Authority
- CN
- China
- Prior art keywords
- folium artemisiae
- artemisiae argyi
- parts
- fruit
- jambul
- 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 46
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 44
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 235000010894 Artemisia argyi Nutrition 0.000 title abstract description 14
- 241001435059 Artemisia argyi Species 0.000 title abstract description 10
- 102000004190 Enzymes Human genes 0.000 title abstract description 8
- 108090000790 Enzymes Proteins 0.000 title abstract description 8
- 239000006227 byproduct Substances 0.000 title abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 23
- 235000013312 flour Nutrition 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 13
- 230000008569 process Effects 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000013379 molasses Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract 3
- 244000235630 Prugna di Malabar Species 0.000 claims description 31
- 239000002893 slag Substances 0.000 claims description 18
- 201000010099 disease Diseases 0.000 claims description 11
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 11
- 235000013305 food Nutrition 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 10
- 230000006378 damage Effects 0.000 claims description 6
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 239000003905 agrochemical Substances 0.000 claims description 5
- 230000007159 enucleation Effects 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 claims description 4
- 235000019634 flavors Nutrition 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 claims description 3
- 235000012976 tarts Nutrition 0.000 claims description 2
- 239000000052 vinegar Substances 0.000 claims description 2
- 235000021419 vinegar Nutrition 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims 1
- 244000089795 Clausena lansium Species 0.000 abstract description 6
- 235000008738 Clausena lansium Nutrition 0.000 abstract description 6
- 235000006647 Eugenia jambos Nutrition 0.000 abstract description 5
- 238000003756 stirring Methods 0.000 abstract description 5
- 244000087016 Syzygium jambos Species 0.000 abstract 4
- 239000000203 mixture Substances 0.000 abstract 2
- 238000004898 kneading Methods 0.000 abstract 1
- 239000008280 blood Substances 0.000 description 9
- 210000004369 blood Anatomy 0.000 description 9
- 206010011224 Cough Diseases 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 239000000463 material Substances 0.000 description 7
- 239000000047 product Substances 0.000 description 6
- 244000025254 Cannabis sativa Species 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 5
- 244000030166 artemisia Species 0.000 description 5
- 210000000232 gallbladder Anatomy 0.000 description 5
- 230000001737 promoting effect Effects 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 230000029058 respiratory gaseous exchange Effects 0.000 description 4
- 239000002689 soil Substances 0.000 description 4
- 238000005728 strengthening Methods 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 208000006673 asthma Diseases 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 208000001848 dysentery Diseases 0.000 description 3
- 230000002443 hepatoprotective effect Effects 0.000 description 3
- 210000004072 lung Anatomy 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 208000004998 Abdominal Pain Diseases 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 244000183278 Nephelium litchi Species 0.000 description 2
- 206010030113 Oedema Diseases 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 208000002193 Pain Diseases 0.000 description 2
- 208000027418 Wounds and injury Diseases 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 230000001088 anti-asthma Effects 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000005842 biochemical reaction Methods 0.000 description 2
- 235000021152 breakfast Nutrition 0.000 description 2
- CRPUJAZIXJMDBK-UHFFFAOYSA-N camphene Chemical compound C1CC2C(=C)C(C)(C)C1C2 CRPUJAZIXJMDBK-UHFFFAOYSA-N 0.000 description 2
- ULDHMXUKGWMISQ-UHFFFAOYSA-N carvone Chemical compound CC(=C)C1CC=C(C)C(=O)C1 ULDHMXUKGWMISQ-UHFFFAOYSA-N 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 239000005556 hormone Substances 0.000 description 2
- 229940088597 hormone Drugs 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 230000001717 pathogenic effect Effects 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 210000000582 semen Anatomy 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 description 1
- WUOACPNHFRMFPN-SECBINFHSA-N (S)-(-)-alpha-terpineol Chemical compound CC1=CC[C@@H](C(C)(C)O)CC1 WUOACPNHFRMFPN-SECBINFHSA-N 0.000 description 1
- MPDGHEJMBKOTSU-YKLVYJNSSA-N 18beta-glycyrrhetic acid Chemical compound C([C@H]1C2=CC(=O)[C@H]34)[C@@](C)(C(O)=O)CC[C@]1(C)CC[C@@]2(C)[C@]4(C)CC[C@@H]1[C@]3(C)CC[C@H](O)C1(C)C MPDGHEJMBKOTSU-YKLVYJNSSA-N 0.000 description 1
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 206010048946 Anal abscess Diseases 0.000 description 1
- 208000006820 Arthralgia Diseases 0.000 description 1
- 239000005973 Carvone Substances 0.000 description 1
- 208000002881 Colic Diseases 0.000 description 1
- 241000190633 Cordyceps Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 208000000059 Dyspnea Diseases 0.000 description 1
- 206010013975 Dyspnoeas Diseases 0.000 description 1
- WEEGYLXZBRQIMU-UHFFFAOYSA-N Eucalyptol Chemical compound C1CC2CCC1(C)OC2(C)C WEEGYLXZBRQIMU-UHFFFAOYSA-N 0.000 description 1
- 244000270465 Eugenia jambos Species 0.000 description 1
- 208000010201 Exanthema Diseases 0.000 description 1
- 206010019345 Heat stroke Diseases 0.000 description 1
- 206010019909 Hernia Diseases 0.000 description 1
- 208000015817 Infant Nutrition disease Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000219926 Myrtaceae Species 0.000 description 1
- 206010033557 Palpitations Diseases 0.000 description 1
- 235000014676 Phragmites communis Nutrition 0.000 description 1
- PXRCIOIWVGAZEP-UHFFFAOYSA-N Primaeres Camphenhydrat Natural products C1CC2C(O)(C)C(C)(C)C1C2 PXRCIOIWVGAZEP-UHFFFAOYSA-N 0.000 description 1
- 208000025747 Rheumatic disease Diseases 0.000 description 1
- 206010040943 Skin Ulcer Diseases 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 206010043458 Thirst Diseases 0.000 description 1
- 241000130764 Tinea Species 0.000 description 1
- 208000002474 Tinea Diseases 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- XCPQUQHBVVXMRQ-UHFFFAOYSA-N alpha-Fenchene Natural products C1CC2C(=C)CC1C2(C)C XCPQUQHBVVXMRQ-UHFFFAOYSA-N 0.000 description 1
- OVKDFILSBMEKLT-UHFFFAOYSA-N alpha-Terpineol Natural products CC(=C)C1(O)CCC(C)=CC1 OVKDFILSBMEKLT-UHFFFAOYSA-N 0.000 description 1
- 229940088601 alpha-terpineol Drugs 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000954 anitussive effect Effects 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003474 anti-emetic effect Effects 0.000 description 1
- 239000002260 anti-inflammatory agent Substances 0.000 description 1
- 230000001741 anti-phlogistic effect Effects 0.000 description 1
- 230000002155 anti-virotic effect Effects 0.000 description 1
- 230000010100 anticoagulation Effects 0.000 description 1
- 239000002111 antiemetic agent Substances 0.000 description 1
- 229940124584 antitussives Drugs 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 229930006739 camphene Natural products 0.000 description 1
- ZYPYEBYNXWUCEA-UHFFFAOYSA-N camphenilone Natural products C1CC2C(=O)C(C)(C)C1C2 ZYPYEBYNXWUCEA-UHFFFAOYSA-N 0.000 description 1
- 229940025250 camphora Drugs 0.000 description 1
- 239000010238 camphora Substances 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 230000019522 cellular metabolic process Effects 0.000 description 1
- 230000001989 choleretic effect Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- ZZVUWRFHKOJYTH-UHFFFAOYSA-N diphenhydramine Chemical compound C=1C=CC=CC=1C(OCCN(C)C)C1=CC=CC=C1 ZZVUWRFHKOJYTH-UHFFFAOYSA-N 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 206010013990 dysuria Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 201000005884 exanthem Diseases 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 206010016256 fatigue Diseases 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000004345 fruit ripening Effects 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 230000003054 hormonal effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000000314 lubricant Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 206010029410 night sweats Diseases 0.000 description 1
- 230000036565 night sweats Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 206010037844 rash Diseases 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 230000000552 rheumatic effect Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 230000003248 secreting effect Effects 0.000 description 1
- 229930004725 sesquiterpene Natural products 0.000 description 1
- 150000004354 sesquiterpene derivatives Chemical class 0.000 description 1
- 208000013220 shortness of breath Diseases 0.000 description 1
- 231100000019 skin ulcer Toxicity 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 235000001366 vegetable intake Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a method for producing an artemisia argyi fruit noodle and a by-product enzyme, the artemisia argyi fruit noodle includes the following raw materials in parts by weight: 15-25 parts of artemisia argyi, 5-10 parts of Clausena lansium, 3-5 parts of syzygium jambos and 60-75 parts of flour; the process comprises the following steps: denucleating the washed Clausena lansium and syzygium jambos, mixing the 15-25 parts of artemisia argyi, 5-10 parts of Clausena lansium and 3-5 parts of syzygium jambos, adding water according to the weight ratio of the mixture to water of 1:0.3, juicing, and separating mixed residue and mixed juice of the artemisia argyi, the Clausena lansium and the syzygium jambos; mixing the mixed juice with the flour, adding a proper amount of water, adding edible salt according to the weight ratio of edible salt to flour of 0.05:1, and kneading into a dough; and finally prepare the artemisia argyi fruit noodle from the kneaded dough by a conventional process, mixing the mixed residue, brown sugar or molasses and plain boiled water according to the weight ratio of 1:0.3:10, then placing the mixture in a sealed jar for sealed storing for three months, wherein stirring once in the morning and once in the evening in the first three days, to obtain the by-product enzyme.
Description
Technical field
The present invention relates to the producer of a kind of foodstuff production method, specially a kind of Folium Artemisiae Argyi fruit noodles and by-product ferment
Method.
Background technology
Noodles are deeply liked by many people as traditional food, and the face of many nutrition and health care functions is also occurred in that on market
Bar, such as egg noodle, mushroom noodle, or even also Cordyceps face etc..
Folium Artemisiae Argyi (Classification system Artemisia argyi), another name Folium Artemisiae Argyi, ice platform, Ai Gao, moxibustion grass, firewood Chinese mugwort, Artemisia argyi etc., category
Compositae artemisia, is herbaceos perennial, and plant has enhanced aroma.Folium Artemisiae Argyi bitter in the mouth and it is pungent, it is nontoxic, wash smoked taking and all may be used.Can temperature
In, by it is cold, dehumidifying, control various diseases.《Compendium of Materia Medica》Carry：Artemisia argyi Levl. et Van. var. argyi cv. Qiai " processs all kinds of diseases and ailments.Can decoct, antiemetic blood dysentery, bottom is hidden skin ulcer,
Married woman leaks blood, Li Yin gas；Granulation promoting meat, wards off wind and cold, has made one son.Make to decoct not make and see wind, smash juice stock, only blood trouble, kill ascarid, decocting in water
And ball dissipates and appoints.Blood is collapsed only, perianal abscess blood is opened up incised wound, only suffered from abdominal pain, antiabortive.Bitters is decocted, and controls tinea very good ... ... ".Modern pharmacology
It was found that, Folium Artemisiae Argyi volatile oil content is more, predominantly 1.8-cineole (accounting for more than 50%) in oil, camphene, Camphora, carvone, anti-
Formula reed alcohol, α-terpineol, α-absinthol, sesquiterpene alcoholses and its ester, its aerial parts are derivative containing a series of sesquiterpenoidss
Thing modern experimental research has shown that Folium Artemisiae Argyi has anti-mattress and antivirus action；Relieving asthma, antitussive and phlegm-dispelling functions；Hemostasis and anticoagulation
Effect；Calm and anti-allergic effects；Hepatoprotective choleretic effect etc..Folium Artemisiae Argyi is also a kind of good food, is eaten in southern china tradition
In product, there is a kind of glutinous rice cake to be made as primary raw material with Folium Artemisiae Argyi.I.e.：Pressed with fresh and tender Folium Artemisiae Argyi before and after Clear and Bright and glutinous rice flour
One to two ratio together with is wrapped the stuffing material such as Semen arachidis hypogaeae, Semen Sesami and white sugar (some areas can add green bean paste), then it is steamed
It is ripe.In Guangdong Dongjiang basin, locals plucks fresh and tender Folium Artemisiae Argyi leaf and bud with spring in the winter time, for vegetable consumption.Chinese mugwort
Grass can make the recipes such as " Folium Artemisiae Argyi tea ", " Folium Artemisiae Argyi soup ", " Folium Artemisiae Argyi medicated porridge ", to strengthen resistivity of the human body to disease.Open source literature
Some Folium Artemisiae Argyi faces are reported, for example：
1st, Chinese patent, title：A kind of Folium Artemisiae Argyi noodles, application number：201210576868.7, the applying date：2012.12.26, application
People：Wang Zhaobing, address：Straight village Wei Zhili villages of 213253 Zhi Xi towns, Changzhou Jintan City of Jiangsu Province 505-56, inventor：King
Million soldiers, summary：The present invention relates to a kind of nutraceutical, especially a kind of Folium Artemisiae Argyi noodles.The noodle material weight is respectively：Flour
500-700 gram, 70-90 gram of Folium Artemisiae Argyi, 25-50 gram of Sal, 4-6 gram of edible alkali, 50-100 gram of egg.The purpose of the present invention exists
In a kind of Folium Artemisiae Argyi noodles that can prevent, treat gynaecopathia of offer.
2nd, Chinese patent, title：A kind of Folium Artemisiae Argyi noodles and preparation method thereof, application number：201310439863.4, the applying date
2013.09.11, applicant：Longyou Zhexiang Food Co., Ltd., address：324400 Long Youxian Zhan Jia Zhen Pu mountain villages, Zhejiang Province Zhejiang
Fragrant food, inventor：Xu Jinying, Zhou Jianjun, summary：The present invention relates to a kind of Folium Artemisiae Argyi noodles and preparation method thereof, the Folium Artemisiae Argyi face
Bar by mass percentage it include following component：Folium Artemisiae Argyi 0～20%, flour 60～95% and water 5～15%；Its making side
Method is that first Folium Artemisiae Argyi is raised out to the shape that feels like jelly in warm water or boiling bubbly water, makes the Folium Artemisiae Argyi slurry of pulpous state or dries the Chinese mugwort for making powdery
Grass meal, after then mixing Folium Artemisiae Argyi slurry or Folium Artemisiae Argyi powder with flour, water, and into dough, afterwards by dough Jing common process systems
Into noodles.Using the present invention, not only make noodles that there is the strongly fragrant Folium Artemisiae Argyi fragrant of alcohol, energy appetite strengthening, and have after eating
There are antiasthmatic effect, hepatoprotective function of gallbladder promoting, and the effect of fat-reducing, be the preferable delicious food of people and health food.
But the applicant's retrieval has no the production method report of Folium Artemisiae Argyi fruit noodles and by-product ferment.
Ferment is a kind of material with special biological activity being made up of aminoacid, and it is present in the animals and plants of all work
In vivo, it is to maintain body normal function, digests a kind of required material of the vital movements such as food, repair tissue.It almost participates in
All of vital movement：Ponder a problem, move, sleep, breathing, indignation, it is all to be with ferment to cry or secrete hormone etc.
The action result at center.The catalytic action of ferment catalyst sample urges the biochemical reaction of body, urges entering for biosiss
OK.If no ferment, biochemical reaction will be unable to carry out, five big nutrients（Carbohydrate, lipoids, protein, vitamin,
Mineral）Utterly useless to body all by what is become, biosiss will stop.
The content of the invention
It is an object of the invention to provide both can daily consumption, and one kind with health role with Folium Artemisiae Argyi grass as raw material production Folium Artemisiae Argyi
The method of fruit noodles and ferment.
The present invention is adopted the technical scheme that：
A kind of production method of Folium Artemisiae Argyi fruit noodles, its raw material include following weight portion：
15～25 parts of Folium Artemisiae Argyi；
5～10 parts of Fructus clausenae lansii；
3～5 parts of Jambul；
60～75 parts of flour.
The production method of Folium Artemisiae Argyi fruit noodles is comprised the following steps that：
The first step is to take non agricultural chemical residuum, the Folium Artemisiae Argyi of no disease and pests harm pollution, Fructus clausenae lansii and Jambul, and temperature is placed in after being cleaned is
It is fresh-keeping in 4 DEG C～8 DEG C of freezer.
Second step is to clean rear Fructus clausenae lansii and Jambul enucleation, with Folium Artemisiae Argyi by above-mentioned weight portion mixing postemphasis amount ratio is
1:The water of 0.3-0.5, squeezes the juice, and the mixing slag of Folium Artemisiae Argyi, Fructus clausenae lansii and Jambul is separated with mixed juice.
3rd step be upper step detached mixed juice is mixed with flour after plus appropriate water, and add Sal, and into dough；
Described Sal is 0.05 with the weight ratio of flour:1；Add the mouthfeel that Sal purpose is noodles more preferably and can prevent noodles from taking off
Color.
4th step is that the dough that will be become reconciled is made the Folium Artemisiae Argyi fruit noodles that the present invention is obtained by the common process of noodles.
The mixing slag of described Folium Artemisiae Argyi, Fructus clausenae lansii and Jambul, by mixing slag and remelt sugar or molasses and boiled water by weight
1: 0.03:It is placed in the crock of sealing after 10 mixing, three days needs daily each stirring sooner or later once, then sealing preserve three
Month, you can ferment is made, the ferment band point tart flavour for obtaining is as fruit vinegar taste.
Folium Artemisiae Argyi fruit noodle product and ferment product are obtained by above-mentioned production method.
Described Fructus clausenae lansii, another name：Yellow bullet, Clausena lansium (Lour.) Skeels, yellow Pi, ellow pellet, king's jar；【Classification system】：Clausena
Lansium (Lour.) Skeels, it is fruit golden yellow color, bright and clean dazzling, according to nature and flavor, sweet, sour two systems, some product can be divided
Plant sweet and sour palatability, juice to enrich and have fragrance, be the fruit of excellent in color, with Fructus Litchi and can claim.Return through：Lung, stomach；It is yellow
Follicarpium also has higher medical value, leaf, fruit and seed etc. all be used as medicine, with promoting digestion and invigorating the stomach, regulating qi-flowing for strengthening spleen, promoting the circulation of QI to relieve pain etc.
Effect, custom have saying for " hungry food Fructus Litchi, Fructus clausenae lansii of being satiated with food ".Peel can pathogenic wind expelling swell, go infantile malnutrition；Seed can control hernia, centipete bite
With children's head sore.Fructus clausenae lansii seed is rich in oil, and oil yield is up to 42%, is excellent lubricant.Fructus clausenae lansii is excellent as one kind
The fruit of matter, its fruit are processed into fruit jelly, fruit jam, preserve, fruitcake and refreshment drink etc. or salting, sugaring in addition to eating raw, still.
So, the title of " treasured in fruit " is have in Fructus clausenae lansii among the people.When summer eats Fructus clausenae lansii, sarcocarp, peel and pit can be placed on
Chew in mouthful, even slag band juice is swallowed in the lump, though some are bitter for taste, the glutted work of pathogenic fire reducing, treatment dyspepsia, gastral cavilty can be played
With.Hot summer days travel to countryside, and summer heat compels people, if can be standby with some Fructus clausenae lansii, especially with bitterness Fructus clausenae lansii more preferably, thirsty or feel head
Brain is sultry to chew several Fructus clausenae lansii, not only promotes the production of body fluid, quenches the thirst not in good time, and has the benefit of prevention heatstroke.Cure mainly：Food stagnation distension；Gastral cavity
Abdomen pain；Colic；Phlegm retention cough with asthma
Described Jambul, scientific name：Syzygium jambos（L.）Alston, is the aiphyllium of Myrtaceae, is that Southeast Asia is former
The fruit tree of product.There is wild Jambul Hainan Region, and there is tame Portugal's Fructus Persicae South China.Portugal's Fructus Persicae can be planted as Radix Saposhnikoviae plant
Training, fruit are edible.It is the good fruit tree in region of humid tropics, Garden virescence tree.Its fast-growing is long soon, and the anniversary is evergreen, tree performance
It is graceful；Florescence is long, and flower giving off a strong fragrance, flower-shape are beautiful；Period is long, and fruit growing in close clusters, and fruit shape is beautiful, and fruit color is fresh.In south China subtropical zone
Bloom to April in annual March, 5～July fruit maturation.Strong adaptability, to the little selection of soil, various soil can be planted,
Grow on sandy soil also well, be optimal with fertile, deep and damp soil.Indication：Born fluid, bone and muscle strengthening, cough-relieving are removed
It is tired, benefiting vital QI and blood, effect of tonneau urine.For deficient qi and blood, cough due to deficiency of the lung, palpitation and night sweat, rheumatic arthralgia, stranguria, edema,
Excessive thirst, varioliform exanthema is impermeable to wait disease, it can also be used to the auxiliary treatment of the disease such as deficiency of the spleen causing weakness of QI, shortness of breath and fatigue, edema, dysuria.Root
Skin, fruit (Jambul) are sweet, puckery, put down.Removing heat from blood is restrained.For having loose bowels, dysentery, knife injury bleeding.Flower, seed and bark also have certain
Medical value, diabetes, dysentery and other diseases can be treated.Meridian distribution of property and flavor：Jambul sweet in the mouth, acid, are slightly cold, the lunar lung of staff,
Sufficient sun bladder, the stomach channel of foot-Yang-ming.
Ferment, English name ENZYME, also known as comprehensive plant organized enzyme.Ferment is exactly being commonly called as " enzyme "；In Japan and platform
Ferment is in gulf area, is enzyme in China（English ENZYME）.Ferment product originates from Japan, starts from earlier 1900s, so far
There is the history up to more than 80 years, it is fashionable in Taiwan.More than 1500 kinds of the ferment that the mankind have now been found that, 700 for having named kind with
On.The birth and old age, sickness and death of people are all relevant with ferment, and ferment decides our health.It's safe to say, no ferment, does not just have
Life.The effect of ferment mainly have it is following some：
1. hormonal system is balanced：Hormone, antibody-secreting balance.
2. antiphlogistic antibacterial, enhancing immunity.
3. blood is purified, Acidity of Aikalinity body constitution is maintained.
4. heat energy effect, the generation ATP energy make energetic.
5. magical ferment, helps you to recover intestinal.
6. decomposition, helps food digestion to absorb.
7. help manufacture neoblast, promote cell metabolism.
The Folium Artemisiae Argyi fruit noodles of the present invention, its raw material is from Guangxi locality source is wide, low cost Folium Artemisiae Argyi grass, Fructus clausenae lansii and
Jambul, by certain ratio of weight and number mixing plus squeezing the juice, mixing slag is separated with mixed juice, and mixed juice is added after being mixed with flour
Appropriate water, and Sal is added, and into dough, then be obtained by the common process making of noodles.The Folium Artemisiae Argyi fruit of the present invention
The Folium Artemisiae Argyi fragrant that noodles not only have alcohol strongly fragrant, energy appetite strengthening, adds a small amount of Sal when with dough, can prevent from boiling Chinese mugwort
Fade during careless fruit noodles, and there is after being eaten for a long time antiasthmatic effect, hepatoprotective function of gallbladder promoting, and the effect of fat-reducing, be people's reason
The delicious food thought and health food；While production Folium Artemisiae Argyi fruit noodles, also by the mixing slag produced in production process, it is used for
The ferment that production is of high nutritive value, makes full use of Folium Artemisiae Argyi, Fructus clausenae lansii and Jambul to create bigger economic benefit.
Specific embodiment
With reference to implementing to be described in further detail the present invention, it comprises the following steps：
Embodiment 1
Take the raw material and weight portion of following material：
15 parts of Folium Artemisiae Argyi；
5 parts of Fructus clausenae lansii；
3 parts of Jambul；
75 parts of flour；
Using following processing step：
The first step is to take non agricultural chemical residuum, the Folium Artemisiae Argyi of no disease and pests harm pollution, Fructus clausenae lansii and Jambul, and temperature is placed in after being cleaned is
It is fresh-keeping in 4 DEG C of freezer；
Second step be will clean after Fructus clausenae lansii and Jambul enucleation, be 1 by above-mentioned weight portion mixing postemphasis amount ratio with Folium Artemisiae Argyi:
0.3 water, squeezes the juice, and the mixing slag of Folium Artemisiae Argyi, Fructus clausenae lansii and Jambul is separated with mixed juice；
3rd step be upper step detached mixed juice is mixed with flour after plus appropriate water, and add Sal, and into dough；It is described
Sal and flour weight ratio be 0.05:1；
4th step is that the dough that will be become reconciled is made the Folium Artemisiae Argyi fruit noodles that the present invention is obtained by the common process of noodles.
The mixing slag of described Folium Artemisiae Argyi, Fructus clausenae lansii and Jambul, by mixing slag and remelt sugar or molasses and boiled water by weight
1: 0.03:Sealing preserve three months in the crock of sealing are placed in after 10 mixing, each stirring sooner or later three days is needed daily once, i.e.,
Can be made into ferment.
Embodiment 2
Take the raw material and weight portion of following material：
20 parts of Folium Artemisiae Argyi；
8 parts of Fructus clausenae lansii；
4 parts of Jambul；
70 parts of flour.
Using following processing step：
The first step is to take non agricultural chemical residuum, the Folium Artemisiae Argyi of no disease and pests harm pollution, Fructus clausenae lansii and Jambul, and temperature is placed in after being cleaned is
It is fresh-keeping in 6 DEG C of freezer；
Second step be will clean after Fructus clausenae lansii and Jambul enucleation, be 1 by above-mentioned weight portion mixing postemphasis amount ratio with Folium Artemisiae Argyi:
0.4 water, squeezes the juice, and the mixing slag of Folium Artemisiae Argyi, Fructus clausenae lansii and Jambul is separated with mixed juice；
3rd step be upper step detached mixed juice is mixed with flour after plus appropriate water, and add Sal, and into dough；It is described
Sal and flour weight ratio be 0.05:1；
4th step is that the dough that will be become reconciled is made the Folium Artemisiae Argyi fruit noodles that the present invention is obtained by the common process of noodles.
The mixing slag of described Folium Artemisiae Argyi, Fructus clausenae lansii and Jambul, by mixing slag and remelt sugar or molasses and boiled water by weight
1: 0.03:Sealing preserve three months in the crock of sealing are placed in after 10 mixing, each stirring sooner or later three days is needed daily once, i.e.,
Can be made into ferment.
Embodiment 3
Take the raw material and weight portion of following material：25 parts of Folium Artemisiae Argyi, 10 parts of Fructus clausenae lansii, 5 parts of Jambul, 75 parts of dough-making powder；
Using following processing step：
The first step is to take non agricultural chemical residuum, the Folium Artemisiae Argyi of no disease and pests harm pollution, Fructus clausenae lansii and Jambul, and temperature is placed in after being cleaned is
It is fresh-keeping in 8 DEG C of freezer；
Second step be will clean after Fructus clausenae lansii and Jambul enucleation, be 1 by above-mentioned weight portion mixing postemphasis amount ratio with Folium Artemisiae Argyi:
0.5 water, squeezes the juice, and the mixing slag of Folium Artemisiae Argyi, Fructus clausenae lansii and Jambul is separated with mixed juice；
3rd step be upper step detached mixed juice is mixed with flour after plus appropriate water, and add Sal, and into dough；It is described
Sal and flour weight ratio be 0.05:1；
4th step is that the dough that will be become reconciled is made the Folium Artemisiae Argyi fruit noodles that the present invention is obtained by the common process of noodles.
The mixing slag of described Folium Artemisiae Argyi, Fructus clausenae lansii and Jambul, by mixing slag and remelt sugar or molasses and boiled water by weight
1: 0.03:Sealing preserve three months in the crock of sealing are placed in after 10 mixing, each stirring sooner or later three days is needed daily once, i.e.,
Can be made into ferment.
Application Example
1st, Guangxi county, Zhu, man, from little with asthma, breathing with cough often occurs in Jing；Gallbladder is found during in December, 2013 work health check-up
Capsule swells, 2014, and the Folium Artemisiae Argyi fruit noodles and ferment of the edible present invention of Zhu, its every morning boil this Folium Artemisiae Argyi fruit noodle
Make breakfast, do not occur fading when boiling Folium Artemisiae Argyi fruit noodles, breakfast drinks one glass of this ferment after one hour, evening sleep before take one again
Cup this ferment, after one month, the number of times of breathing with cough of Zhu significantly reduces and breathes with cough relatively light, and gallbladder protuberance symptom is improved, two
After month, Zhu does not breath with cough substantially, and gallbladder protuberance symptom disappears, and after three months so far, breathing with cough does not occur in Zhu.
Claims (3)
1. a kind of production method of Folium Artemisiae Argyi fruit noodles, it is characterised in that：Its raw material includes following weight portion：Folium Artemisiae Argyi 15～25
Part, 5～10 parts of Fructus clausenae lansii, 3～5 parts of Jambul, 60～75 parts of dough-making powder；
Described production method is comprised the following steps that：
（1）Take non agricultural chemical residuum, the Folium Artemisiae Argyi of no disease and pests harm pollution, Fructus clausenae lansii and Jambul, be placed in after being cleaned temperature be 4 DEG C～
It is fresh-keeping in 8 DEG C of freezer；
（2）Fructus clausenae lansii and Jambul enucleation after cleaning, are 1 by above-mentioned weight portion mixing postemphasis amount ratio with Folium Artemisiae Argyi:0.3-0.5
Water, squeeze the juice, and the mixing slag of Folium Artemisiae Argyi, Fructus clausenae lansii and Jambul separated with mixed juice；
（3）Add appropriate water after upper step detached mixed juice is mixed with flour, and add Sal, and into dough；Described food
Salt is 0.05 with the weight ratio of flour:1；
（4）It is that the dough that will be become reconciled is obtained Folium Artemisiae Argyi fruit noodles by the common process making of noodles.
2. the production method of Folium Artemisiae Argyi fruit noodles according to claim 1, it is characterised in that：Described Folium Artemisiae Argyi, Fructus clausenae lansii
With the mixing slag of Jambul, by mixing slag and remelt sugar or molasses and boiled water by weight 1:0.03:Sealing is placed in after 10 mixing
In crock, three days need are respectively stirred once daily sooner or later, then sealing preserve three months, you can make ferment, the ferment for obtaining
Band point tart flavour is as fruit vinegar taste.
3. the Folium Artemisiae Argyi fruit noodle product and ferment that the production method of the Folium Artemisiae Argyi fruit noodles described in claim 1 or 2 is obtained is produced
Product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611132060.4A CN106578917A (en) | 2016-12-09 | 2016-12-09 | Method for producing artemisia argyi fruit noodle and by-product enzyme |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611132060.4A CN106578917A (en) | 2016-12-09 | 2016-12-09 | Method for producing artemisia argyi fruit noodle and by-product enzyme |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106578917A true CN106578917A (en) | 2017-04-26 |
Family
ID=58598176
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611132060.4A Pending CN106578917A (en) | 2016-12-09 | 2016-12-09 | Method for producing artemisia argyi fruit noodle and by-product enzyme |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106578917A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535611A (en) * | 2013-09-11 | 2014-01-29 | 龙游浙香食品有限公司 | Wormwood noodles and production method thereof |
| CN104187383A (en) * | 2014-09-17 | 2014-12-10 | 陈梦莹 | Clausena lansium noodles |
| CN104522783A (en) * | 2014-12-30 | 2015-04-22 | 北海万物盛生物技术开发有限公司 | Chinese wampee enzyme drink and preparation method thereof |
| CN104997112A (en) * | 2015-05-25 | 2015-10-28 | 江南大学 | Making method of rose apple enzyme health care beverage |
| CN105077466A (en) * | 2015-05-25 | 2015-11-25 | 江南大学 | Preparation method of clausena lansium ferment beverage |
| CN105169359A (en) * | 2015-11-02 | 2015-12-23 | 广西金臣科技有限公司 | Chinese wampee fruit enzyme nutrient solution and preparation method thereof |
-
2016
- 2016-12-09 CN CN201611132060.4A patent/CN106578917A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535611A (en) * | 2013-09-11 | 2014-01-29 | 龙游浙香食品有限公司 | Wormwood noodles and production method thereof |
| CN104187383A (en) * | 2014-09-17 | 2014-12-10 | 陈梦莹 | Clausena lansium noodles |
| CN104522783A (en) * | 2014-12-30 | 2015-04-22 | 北海万物盛生物技术开发有限公司 | Chinese wampee enzyme drink and preparation method thereof |
| CN104997112A (en) * | 2015-05-25 | 2015-10-28 | 江南大学 | Making method of rose apple enzyme health care beverage |
| CN105077466A (en) * | 2015-05-25 | 2015-11-25 | 江南大学 | Preparation method of clausena lansium ferment beverage |
| CN105169359A (en) * | 2015-11-02 | 2015-12-23 | 广西金臣科技有限公司 | Chinese wampee fruit enzyme nutrient solution and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 林亲录等: "《园艺产品加工学》", 31 March 2003 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102934759A (en) | Milk cow forage for improving milk quality | |
| CN102987342A (en) | Method for preparing spicy food containing kelp and sour bamboo shoots | |
| CN102940153A (en) | Poultry feed for improving meat quality and egg quality | |
| CN103610058A (en) | Winter nourishing paste and processing process thereof | |
| KR101273381B1 (en) | Fermented juice using wild plant and konjac, and its manufacturing method | |
| KR101632794B1 (en) | METHOD OF MANUFACTURING PILL COMPRISED OF Protaetia brevitarsis seulensis | |
| CN102805298A (en) | Pomegranate invigorating-stomach noodles | |
| CN104431749A (en) | Health steamed bun with fruits | |
| CN106106680A (en) | A kind of manufacture method of Herba Dendrobii moon cake | |
| CN106234822A (en) | Laying cycle of laying hens feedstuff and processing method | |
| CN107410887A (en) | A kind of rice food with clearing heat and removing internal heat effect | |
| CN103584105A (en) | Cough relieving and lung moisturizing cream and preparation method thereof | |
| CN106665761A (en) | Ship biscuit capable of reducing internal heat and production method thereof | |
| CN108114222A (en) | Chinese medicine composition that a kind of air making-up and spleen enlivening is nourishing liver and kidney and preparation method thereof | |
| CN102987279A (en) | Spicy pteridium aquilinum and preparation method thereof | |
| CN103766758A (en) | Potato glutinous rice cake and production method therefor | |
| CN109105440B (en) | Rhodomyrtus tomentosa and litchi paste cake filling and preparation method thereof | |
| CN106222012A (en) | A kind of fig wine alleviating rheumatism | |
| CN106578917A (en) | Method for producing artemisia argyi fruit noodle and by-product enzyme | |
| CN104726320A (en) | Fig honey vinegar and preparation method | |
| KR101572580B1 (en) | Herbal medicine composition having improved adaptability of taking medicine and preparation method thereof | |
| CN109480141A (en) | A kind of Fructus Amomi plant beverage and preparation method thereof | |
| CN105010777B (en) | Pellet feed special for ferret-badgers | |
| KR102189949B1 (en) | Process for producing fermented antler antagonistic tee and fermented antler antagonistic tee produced by using same | |
| CN105767390A (en) | Kelp tea and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170426 |