CN106616317A - Cinnamon and lotus root noodles and preparation method thereof - Google Patents
Cinnamon and lotus root noodles and preparation method thereof Download PDFInfo
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- CN106616317A CN106616317A CN201610931695.4A CN201610931695A CN106616317A CN 106616317 A CN106616317 A CN 106616317A CN 201610931695 A CN201610931695 A CN 201610931695A CN 106616317 A CN106616317 A CN 106616317A
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- cinnamon
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- lotus root
- rice
- osmanthus
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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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses cinnamon and lotus root noodles and a preparation method thereof. The cinnamon and lotus root noodles are made of cinnamon, lotus roots, pickled chilli, soybean protein, lean meat, sticky rice juice, germinated brown rice, wheat powder, mangnolia officinalis, herba patriniae, coriandrum sativum, stevia, mulberry vinegar, gleditsia sinenis lam gum, xanthan gum and an appropriate amount of water. The cinnamon and lotus root noodles are richer in nutrition, promote metabolic uptake of the organism and are resistant to cooking, flexible, smooth, fragrant, tasty and refreshing and suitable for being eaten by various people; active functional ingredients such as organic selenium and GABA are improved, antioxidative functions of the organism are enhanced, and the cinnamon and lotus root noodles benefit organism health. Fresh olibanum of brown rice and cinnamon is fused, the taste is rich, traditional Chinese medicine functional ingredients such as mangnolia officinalis and coriandrum sativum are added, health care values are enhanced, comprehensive synergistic compatibility is achieved, the cinnamon and lotus root noodles are rich in natural plant ingredients, organism functions are adjusted and improved, and the cinnamon and lotus root noodles further have effects of clearing away heat and toxic materials, invigorating the stomach and helping digestion and are beneficial to human health.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of osmanthus perfume lotus rhizome noodles and preparation method thereof.
Background technology
Noodles originate from China, there is history of long standing and well established, because its have making simple, instant, it is nutritious,
It is easy to digest, can staple food more and more welcomed by the people and can like the characteristics of fast food again.Noodles are one kind cereal or beans
The flour of class adds water into after dough or pressure or rolls and make piece and cut again or press, or using the means such as rubbing, drawing, pinch with the hands, makes bar
Shape（Or narrow or width, it is flat or round）Or strip, most after Jing boil, fry, a kind of braised, fried food.Due to the battalion of wheat flour
Form and point not enough enrich, and nutrient content is uneven, it is difficult to meet the consumer group based on wheaten food and nutrition and health are wanted
Ask.In order to the nutrition improvement eaten based on noodles and reinforcing are improved people's trophic level become domestic and international research focus it
One.
Sprouted unpolished rice is the brown rice product that will be constituted by young shoot and with chaff layer endosperm after brown rice germination to a normal bud length, is rough
Contained a large amount of enzymes are activated and discharge in rice, from the enzymolysis process that free state is converted into reference to state, sprouted unpolished rice（PR）It is a kind of
New diet cereal, and as a kind of dietary supplements, obtained extensive concern.Germination make use of the physiologically active in wheat bran
Material, the GABA in seed（GABA）, vitamin, mineral matter, cellulose, the nutrient content such as phytic acid and forulic acid
Easily digest and absorb, GABA precursor substances are Pidolidone, are generated by glutamate decarboxylase, GABA has nerve biography
Lead, hypotensive, diuresis, the effect such as the propagation of inhibition cancer cell.Germinate except producing abundant nutriment, also can produce anti-
The bioactivators such as bad hematic acid, tocopherol, tocotrienols and oxidation-resistant active ingredient, improve the nutritive value of seed,
The ANFs such as phytic acid are reduced, increases protein digestibility, improve rate of ultilization of amino acid etc..Patients with diabetes mellitus germination is rough
Rice diet has after the meal relatively low blood sugar concentration, the secretion without increasing human insulin.Glycosuria is induced to Streptozotocin
The white mouse of disease feeds the diet of sprouted unpolished rice, reduces the concentration of blood sugar level and MDA, can effectively prevent cardiac muscle
The illnesss such as infarct, capilary complications, retinopathy.This show sprouted unpolished rice diet can treat and prevent diabetes and its
Complication.
At present, the application for a patent for invention that brown rice is combined noodles invention with wheat has been related to, it is specific as follows：
（1）Application publication number discloses one kind and smears tea local flavor noodles and preparation method thereof for the patent application of CN 104116044A,
Be by flour, corn flour, matcha powder, peameal, sprouted unpolished rice, white fungus powder, rescue heart dish, celery powder, benne, peeling chicken,
The raw materials such as cherry tomato, asparagus, stauntonvine powder, avocado jam, centella, dateplum persimmon, stamen nelumbini, the membrane of a chicken's gizzard, edible rose composition is smeared
Tea is to be milled into ultra micro powdery, steam blue or green green tea, is added into the middle of the making of noodles, makes noodles that light green color and luster is presented,
The smooth good to eat, delicate fragrance of noodles is pleasant, and containing the nutraceutical agents that theanine, Tea Polyphenols etc. are unique in matcha powder, makes this
Product nutrition has concurrently with delicious food..
（2）Application publication number discloses a kind of various grains noodle for the patent application of CN105249213A, by following weight portion
Raw material composition：Wheat flour 100-200 parts, sorghum flour 30-40 part, buckwheat 30-40 parts, analysis for soybean powder 30-40 part, corn flour
30-40 parts, coarse rice powder 30-50 parts, soy meal 30-40 parts, oatmeal 30-40 parts, egg 10-20 parts, salt 3-5 parts and water
80-100 parts；Addition Chinese sorghum, buckwheat, the coarse cereals such as soya bean, have adjustment effect to poor appetite, indigestion, with invigorating the spleen to clear away damp pathogen,
Effect of coordinating intestines and stomach, is adapted to many people and eats.
Although the noodles mentioned in above-mentioned patent application are prepared from containing raw materials such as brown rice, wheat flours, not
Can solve because brown rice is the problems such as adhering to pericarp and planting skin, its cooking and mouthfeel are poor, and nondigestible, be simply to add
Plus coarse rice powder or beating are added in food as raw material, are not fully utilized, the reality of the compound noodles of brown rice, wheat is reduced
Border nutritive value and flavour of food products.
The content of the invention
The object of the invention is exactly to make up the defect of prior art, there is provided a kind of osmanthus perfume lotus rhizome noodles and its preparation side
Method.
The present invention is achieved by the following technical solutions：
A kind of osmanthus perfume lotus rhizome noodles, are made up of the raw material of following weight parts：
Sweet osmanthus 14-18, lotus rhizome 22-25, bubble green pepper 4-6, soybean protein 6-8, lean meat 8-10, sticky rice juice 6-9, sprouted unpolished rice 32-40,
Wheat flour 240-250, bark of official magnolia 1-3, field pennycress 2-4, Fructus Coriandri sativi 2-3, stevia rebaudian leaf 2-4, mulberry fruit vinegar 12-15, Chinese honey locust carbohydrate gum 0.6-
0.8th, xanthans 0.4-0.6, appropriate amount of water.
The preparation method of described osmanthus perfume lotus rhizome noodles, comprises the following steps：
（1）, full embryo brown rice is sieved and washed removal of impurities, add the sodium selenite aqueous solution containing 10-20mg/L concentration to flood leaching system, in temperature
8-10 hours are soaked at 28-32 DEG C of degree, is sifted out and is drained Yu Shui, in being put into growth cabinet, in temperature 29-31 DEG C humidity 75-85%
Under, ventilation culture germination 14-16 hours are put into ultrasonic cleaner with net gauze wrapped, and processing frequency is under 28-30kHz
Ultrasonically treated 15-16 minutes, the low temperature drying at 40-45 DEG C obtains selenium-rich germinated brown rice；
（2）, will to harvest the flower removal of impurities of fresh fragrant osmanthus clean, spray profit vaporific aqueous containing 0.02-0.04% citric acids on a small quantity, naturally logical
Wind spreading for cooling receives dry, puddles uniformly with selenium-rich germinated brown rice, and cellar for storing things system is purple to fresh flower wilting color and luster in wooden case at temperature 30-40 DEG C
Red, screen cloth separates flower rice, stand-by；
（3）, by the bark of official magnolia, field pennycress, Fructus Coriandri sativi, stevia rebaudian leaf co-grinding, spray proper amount of white spirit infiltration is uniform, is put into steam curtain,
12-15 minutes are steamed at 190-210 DEG C under superheated steam, the quick freezing and cold preserving 1-2 hours at -12 DEG C ± 3 DEG C, fine grinding is crushed to
60-80 mesh, is well mixed with 10-12 times of distilled water, and heating is boiled and boils 40-60 minutes, then decocting liquid is used into super at 80-85 DEG C
Sound wave extracts 20-30 minutes, and centrifugal filtration after cooling obtains functional nutrient solution；
（4）, sweet osmanthus processed will be stored sieve and wash totally, 12-15 minutes are steamed under 160-180 DEG C of superheated steam, the rank at -15 ± 5 DEG C
Ladder cooling freezing 4-6 hours, are put into microwave moderate heat crushed after being dried to 80-100 mesh, lean meat is cleaned and is stranding into gruel, bubble green pepper glue
Slurry is worn into, is rubbed to mix with lean meat gruel, pollen powder of sweet osmanthus, soyabean protein powder and is made thick slip shape, it is refrigerator cold fresh preservation 20-30 minutes, stand-by；
（5）, by lotus rhizome peeled wash, cut rhizoma nelumbinis, uniform tank to enter and seal otch after lean meat mud, and after the cooking that adds water is well-done lotus is pulled out
Lotus root, cutting in flakes, steams 10-12 minutes under 200-220 DEG C of superheated steam, freezing crushing into particle, by mulberry fruit vinegar, sticky rice juice
Mixing infiltration lotus rhizome particle, slow fire is stewed to moisten to soup and receives dry, and frozen drying, grinding is finish-ground to powder, obtains osmanthus perfume lotus root starch；
（6）, sprouted unpolished rice is crushed to 60-80 mesh, add high-temperatureα-amylase addition to be 70-75U/g coarse rice powders, spray profit is suitable
Amount pure water stir, Jing extruding, it is expanded after ultramicro grinding, add functional nutrient solution stir, stew to moisten at 40-60 DEG C
20-30 minutes, 88-92 DEG C is heated to, insulation is stewed to moisten to emulsus, obtains brown rice breast；
（7）, wheat flour and osmanthus perfume lotus root starch be well mixed, add osmanthus perfume brown rice breast and other surplus stocks to rub and mix uniform, obtain
Dough, normal temperature stand 10-15 minutes, then Jing rub mix, roll, cutting, being dried, cut off after sterilization packaging, obtain finished product.
It is an advantage of the invention that：
Obtained osmanthus perfume lotus rhizome noodles of the invention, based on wheat flour, the trophic function raw material such as compounding sprouted unpolished rice, nutrition is more
It is abundant, while promoting organism metabolism to absorb, strengthen the health care of noodles, prolonged resistant to cook, flexible lubricious, mouthfeel are aromatic tasty and refreshing,
It is adapted to various crowds to eat；Formula addition sprouted unpolished rice, is extracted using selenium-rich solution, while using ultrasonic germination treatment, improving
Organic Selenium, GABA isoreactivity functional components, strengthen body anti-oxidation function, beneficial body health；Fresh sweet osmanthus is processed into cellar for storing things system
Sprouted unpolished rice, eliminates fishy smell, gives osmanthus fragrant；Jing extrusions, crushing again is modulated into breast, improves brown rice water-solubility function composition,
It is easy to body to digest and assimilate, meter Xiang Nong profits are agreeable to the taste, with the nutrient content such as wheat flour, lotus rhizome collocation cooperate with, prepared noodles, fusion is rough
The pure and fresh frankincenses of meter Gui Hua, rich in taste, while adding the Chinese medicine functional components such as the bark of official magnolia, Fructus Coriandri sativi, strengthens health value, full association of side
Same compatibility, rich in natural plant composition, regulation improves body function, also has functions that clearing heat and detoxicating, stomach strengthening and digestion promoting, beneficial people
Body health.
Specific embodiment
A kind of osmanthus perfume lotus rhizome noodles, are by following weight（Jin）Raw material make：
Sweet osmanthus 18, lotus rhizome 25, bubble green pepper 6, soybean protein 8, lean meat 10, sticky rice juice 9, sprouted unpolished rice 40, wheat flour 250, the bark of official magnolia 2,
Field pennycress 3, Fructus Coriandri sativi 2, stevia rebaudian leaf 4, mulberry fruit vinegar 15, Chinese honey locust carbohydrate gum 0.8, xanthans 0.6, appropriate amount of water.
The preparation method of described osmanthus perfume lotus rhizome noodles, comprises the following steps：
（1）, full embryo brown rice is sieved and washed removal of impurities, add the sodium selenite aqueous solution containing 20mg/L concentration to flood leaching system, in temperature
Soak 10 hours at 32 DEG C, sift out and drain Yu Shui, in being put into growth cabinet, under 30 DEG C of humidity 85% of temperature, ventilation culture is sent out
Bud 16 hours, is put into ultrasonic cleaner with net gauze wrapped, processing frequency ultrasonically treated 166 minutes under 30kHz,
Low temperature drying at 40-45 DEG C, obtains selenium-rich germinated brown rice；
（2）, will to harvest the flower removal of impurities of fresh fragrant osmanthus clean, spray profit vaporific aqueous containing 0.04% citric acid on a small quantity, gravity-flow ventilation spreading for cooling
Receive dry, puddle uniformly with selenium-rich germinated brown rice, cellar for storing things system is purplish red to fresh flower wilting color and luster in wooden case at 40 DEG C of temperature, screen cloth separation
Flower rice, it is stand-by；
（3）, by the bark of official magnolia, field pennycress, Fructus Coriandri sativi, stevia rebaudian leaf co-grinding, spray proper amount of white spirit infiltration is uniform, is put into steam curtain,
Steam under superheated steam 15 minutes at 210 DEG C, quick freezing and cold preserving 2 hours at -12 DEG C, fine grinding is crushed to 80 mesh, with 12 times of distillations
Water is well mixed, and heating is boiled and boiled 60 minutes, then at 85 DEG C decocting liquid is used into ultrasonic wave extraction 30 minutes, is centrifuged after cooling
Filter, obtains functional nutrient solution；
（4）, sweet osmanthus processed will be stored sieve and wash totally, steam under 180 DEG C of superheated steams 15 minutes, lower the temperature in -15 DEG C of downstairs and freeze 6
Hour, microwave moderate heat crushed after being dried is put into 100 mesh, lean meat to be cleaned and is stranding into gruel, bubble green pepper glue wears into slurry, rotten with lean meat,
Pollen powder of sweet osmanthus, soyabean protein powder are rubbed to mix and make thick slip shape, the cold fresh preservation of refrigerator 30 minutes, stand-by；
（5）, by lotus rhizome peeled wash, cut rhizoma nelumbinis, uniform tank to enter and seal otch after lean meat mud, and after the cooking that adds water is well-done lotus is pulled out
Lotus root, cutting in flakes, is steamed 12 minutes under 220 DEG C of superheated steams, and freezing crushing soaks mulberry fruit vinegar, sticky rice juice mixing into particle
Profit lotus rhizome particle, slow fire is stewed to moisten to soup and receives dry, and frozen drying, grinding is finish-ground to powder, obtains osmanthus perfume lotus root starch；
（6）, sprouted unpolished rice is crushed to 80 mesh, add high-temperatureα-amylase addition to be 75U/g coarse rice powders, spray profit is appropriate pure
Water stirs, Jing extruding, it is expanded after ultramicro grinding, add functional nutrient solution stir, stew to moisten at 60 DEG C 30 minutes, plus
To 92 DEG C, insulation is stewed to moisten to emulsus heat, obtains brown rice breast；
（7）, wheat flour and osmanthus perfume lotus root starch be well mixed, add osmanthus perfume brown rice breast and other surplus stocks to rub and mix uniform, obtain
Dough, normal temperature stand 15 minutes, then Jing rub mix, roll, cutting, being dried, cut off after sterilization packaging, obtain finished product.
Claims (2)
1. a kind of osmanthus perfume lotus rhizome noodles, it is characterised in that be made up of the raw material of following weight parts：
Sweet osmanthus 14-18, lotus rhizome 22-25, bubble green pepper 4-6, soybean protein 6-8, lean meat 8-10, sticky rice juice 6-9, sprouted unpolished rice 32-40,
Wheat flour 240-250, bark of official magnolia 1-3, field pennycress 2-4, Fructus Coriandri sativi 2-3, stevia rebaudian leaf 2-4, mulberry fruit vinegar 12-15, Chinese honey locust carbohydrate gum 0.6-
0.8th, xanthans 0.4-0.6, appropriate amount of water.
2. a kind of preparation method of osmanthus as claimed in claim 1 perfume lotus rhizome noodles, it is characterised in that comprise the following steps：
（1）, full embryo brown rice is sieved and washed removal of impurities, add the sodium selenite aqueous solution containing 10-20mg/L concentration to flood leaching system, in temperature
8-10 hours are soaked at 28-32 DEG C of degree, is sifted out and is drained Yu Shui, in being put into growth cabinet, in temperature 29-31 DEG C humidity 75-85%
Under, ventilation culture germination 14-16 hours are put into ultrasonic cleaner with net gauze wrapped, and processing frequency is under 28-30kHz
Ultrasonically treated 15-16 minutes, the low temperature drying at 40-45 DEG C obtains selenium-rich germinated brown rice；
（2）, will to harvest the flower removal of impurities of fresh fragrant osmanthus clean, spray profit vaporific aqueous containing 0.02-0.04% citric acids on a small quantity, naturally logical
Wind spreading for cooling receives dry, puddles uniformly with selenium-rich germinated brown rice, and cellar for storing things system is purple to fresh flower wilting color and luster in wooden case at temperature 30-40 DEG C
Red, screen cloth separates flower rice, stand-by；
（3）, by the bark of official magnolia, field pennycress, Fructus Coriandri sativi, stevia rebaudian leaf co-grinding, spray proper amount of white spirit infiltration is uniform, is put into steam curtain,
12-15 minutes are steamed at 190-210 DEG C under superheated steam, the quick freezing and cold preserving 1-2 hours at -12 DEG C ± 3 DEG C, fine grinding is crushed to
60-80 mesh, is well mixed with 10-12 times of distilled water, and heating is boiled and boils 40-60 minutes, then decocting liquid is used into super at 80-85 DEG C
Sound wave extracts 20-30 minutes, and centrifugal filtration after cooling obtains functional nutrient solution；
（4）, sweet osmanthus processed will be stored sieve and wash totally, 12-15 minutes are steamed under 160-180 DEG C of superheated steam, the rank at -15 ± 5 DEG C
Ladder cooling freezing 4-6 hours, are put into microwave moderate heat crushed after being dried to 80-100 mesh, lean meat is cleaned and is stranding into gruel, bubble green pepper glue
Slurry is worn into, is rubbed to mix with lean meat gruel, pollen powder of sweet osmanthus, soyabean protein powder and is made thick slip shape, it is refrigerator cold fresh preservation 20-30 minutes, stand-by；
（5）, by lotus rhizome peeled wash, cut rhizoma nelumbinis, uniform tank to enter and seal otch after lean meat mud, and after the cooking that adds water is well-done lotus is pulled out
Lotus root, cutting in flakes, steams 10-12 minutes under 200-220 DEG C of superheated steam, freezing crushing into particle, by mulberry fruit vinegar, sticky rice juice
Mixing infiltration lotus rhizome particle, slow fire is stewed to moisten to soup and receives dry, and frozen drying, grinding is finish-ground to powder, obtains osmanthus perfume lotus root starch；
（6）, sprouted unpolished rice is crushed to 60-80 mesh, add high-temperatureα-amylase addition to be 70-75U/g coarse rice powders, spray profit is suitable
Amount pure water stir, Jing extruding, it is expanded after ultramicro grinding, add functional nutrient solution stir, stew to moisten at 40-60 DEG C
20-30 minutes, 88-92 DEG C is heated to, insulation is stewed to moisten to emulsus, obtains brown rice breast；
（7）, wheat flour and osmanthus perfume lotus root starch be well mixed, add osmanthus perfume brown rice breast and other surplus stocks to rub and mix uniform, obtain
Dough, normal temperature stand 10-15 minutes, then Jing rub mix, roll, cutting, being dried, cut off after sterilization packaging, obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610931695.4A CN106616317A (en) | 2016-10-24 | 2016-10-24 | Cinnamon and lotus root noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610931695.4A CN106616317A (en) | 2016-10-24 | 2016-10-24 | Cinnamon and lotus root noodles and preparation method thereof |
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| Publication Number | Publication Date |
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ID=58821959
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| Application Number | Title | Priority Date | Filing Date |
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| Country | Link |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107307283A (en) * | 2017-06-08 | 2017-11-03 | 安徽省富邦天成食品有限公司 | A kind of nutrition and health care rice noodles of resistance to boiling and preparation method thereof |
| CN107307291A (en) * | 2017-07-15 | 2017-11-03 | 合肥市晶谷米业有限公司 | A kind of nutrition and health care sweet osmanthus black rice noodles |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104116044A (en) * | 2014-06-25 | 2014-10-29 | 于兴俊 | Matcha-flavored noodles and preparation method thereof |
-
2016
- 2016-10-24 CN CN201610931695.4A patent/CN106616317A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104116044A (en) * | 2014-06-25 | 2014-10-29 | 于兴俊 | Matcha-flavored noodles and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107307283A (en) * | 2017-06-08 | 2017-11-03 | 安徽省富邦天成食品有限公司 | A kind of nutrition and health care rice noodles of resistance to boiling and preparation method thereof |
| CN107307291A (en) * | 2017-07-15 | 2017-11-03 | 合肥市晶谷米业有限公司 | A kind of nutrition and health care sweet osmanthus black rice noodles |
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