CN106722520A - A kind of dried noodle skin containing konjaku nutritional ingredient - Google Patents
A kind of dried noodle skin containing konjaku nutritional ingredient Download PDFInfo
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- CN106722520A CN106722520A CN201611175468.XA CN201611175468A CN106722520A CN 106722520 A CN106722520 A CN 106722520A CN 201611175468 A CN201611175468 A CN 201611175468A CN 106722520 A CN106722520 A CN 106722520A
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- 229920002752 Konjac Polymers 0.000 title claims abstract description 52
- 235000012149 noodles Nutrition 0.000 title claims abstract description 39
- 239000004615 ingredient Substances 0.000 title claims abstract description 31
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 31
- 235000013312 flour Nutrition 0.000 claims abstract description 48
- 239000000463 material Substances 0.000 claims abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 39
- 239000000843 powder Substances 0.000 claims abstract description 33
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 25
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 25
- 238000002360 preparation method Methods 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 235000013305 food Nutrition 0.000 claims abstract description 18
- 229920002472 Starch Polymers 0.000 claims abstract description 16
- 239000000853 adhesive Substances 0.000 claims abstract description 16
- 230000001070 adhesive effect Effects 0.000 claims abstract description 16
- 235000019698 starch Nutrition 0.000 claims abstract description 16
- 239000008107 starch Substances 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000011449 brick Substances 0.000 claims abstract description 6
- 240000006079 Schisandra chinensis Species 0.000 claims description 25
- 235000013399 edible fruits Nutrition 0.000 claims description 25
- 239000009636 Huang Qi Substances 0.000 claims description 15
- 239000000706 filtrate Substances 0.000 claims description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
- 235000012907 honey Nutrition 0.000 claims description 15
- 244000205754 Colocasia esculenta Species 0.000 claims description 6
- 235000006481 Colocasia esculenta Nutrition 0.000 claims description 6
- 241000283690 Bos taurus Species 0.000 claims description 5
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 5
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 5
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 5
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 5
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 5
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 5
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 5
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 5
- 240000000171 Crataegus monogyna Species 0.000 claims description 5
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 5
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 5
- 241000208966 Polygala Species 0.000 claims description 5
- 240000004922 Vigna radiata Species 0.000 claims description 5
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 5
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 5
- 240000001417 Vigna umbellata Species 0.000 claims description 5
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- 238000009423 ventilation Methods 0.000 claims description 5
- 235000021419 vinegar Nutrition 0.000 claims description 5
- 239000000052 vinegar Substances 0.000 claims description 5
- 239000003292 glue Substances 0.000 claims description 2
- 230000001914 calming effect Effects 0.000 abstract description 5
- 230000029087 digestion Effects 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 230000002708 enhancing effect Effects 0.000 abstract description 5
- 230000036039 immunity Effects 0.000 abstract description 5
- 210000004185 liver Anatomy 0.000 abstract description 5
- 210000004072 lung Anatomy 0.000 abstract description 5
- 210000005036 nerve Anatomy 0.000 abstract description 5
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 abstract description 5
- 230000002618 waking effect Effects 0.000 abstract description 5
- 230000003860 sleep quality Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000010923 batch production Methods 0.000 abstract description 2
- 238000005406 washing Methods 0.000 description 8
- 238000000034 method Methods 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
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- 240000007175 Datura inoxia Species 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000007983 food acid Nutrition 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000004576 sand 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Beans For Foods Or Fodder (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of dried noodle skin containing konjaku nutritional ingredient, it is prepared from by the following raw material based on its weight portion：15 21 parts of konjaku flour, 10 16 parts of bean powder, 58 parts of flour, 13 parts of auxiliary material, 0.05 0.08 parts of salt；Blended and dilute starch adhesive, a heatable brick bed is decocted into after thin flour cake, then after the moon dries in the air branch except its surface moisture, it is sliced, be dried to obtain the dried noodle skin that water content is 13 17%；Dried noodle skin of the invention, preparation method is simple, it is easy to operate, prepared suitable for family and factory's batch production, raw material sources are wide, the delicious flavour after culinary art, it is tasty and refreshing pure, food variety on abundant dining table, wherein auxiliary material are arranged in pairs or groups through the nutritional ingredient in scientific compatibility and konjaku flour, help to strengthen digestion, exclude vivotoxin, lifting immunity, helps improve the health care of sleep quality, the effects such as waking up lung, enhancing memory of calming the nerves of clearing liver.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of dried noodle skin containing konjaku nutritional ingredient.
Background technology
Amorphophalus rivieri is commonly called as konjaku, and mill taro is made again, and Araeceae mill taro belongs to herbaceos perennial, and ancient Chinese is also known as bewitching taro.
Konjaku just has the title of " removing intestines sand " since ancient times.Konjaku is grown under sparse woods, is beneficial basic food, to edible animal
Konjaku is eaten in the excessive people of acid food, collocation, can reach food acid, soda balance.
Food on the dining table of horn of plenty people, the dried noodle skin of disclosure of the invention can not only be used for soup group food raw material,
Can be used as dish group food raw material.
The content of the invention
In order to overcome the above-mentioned deficiencies of the prior art, the invention provides a kind of dried noodle skin containing konjaku nutritional ingredient.
The technical solution adopted in the present invention is：
A kind of dried noodle skin containing konjaku nutritional ingredient, is prepared from based on its weight portion by the following raw material：Konjaku flour 15-21
Part, bean powder 10-16 parts, flour 5-8 parts, auxiliary material 1-3 parts, salt 0.05-0.08 parts.
Further, a kind of dried noodle skin containing konjaku nutritional ingredient, by the following raw material preparation based on its weight portion
Into：Konjaku flour 17-19 parts, bean powder 12-14 parts, flour 6-7 parts, auxiliary material 1.5-2.5 parts, salt 0.06-0.07 parts.
Further, a kind of dried noodle skin containing konjaku nutritional ingredient, by the following raw material preparation based on its weight portion
Into：18 parts of konjaku flour, 13 parts of bean powder, 6.5 parts of flour, 2 parts of auxiliary material, 0.06 part of salt.
Further, described bean powder by soya bean, mung bean, red bean, cow gram with weight ratio be 5:4:1:2, through going the removal of impurity, washing in a pan
After washing, drying, through broken and cross 800-1000 mesh sieves, the bean powder being mixed to get.
Further, described auxiliary material is made up of following raw material：Radix Astragali 5-8 parts, fruit of Chinese magnoliavine 4-9 parts, yncaria stem with hooks 10-14
Part, hawthorn 10-16 parts, malt 4-8 parts, polygala 3-5 parts.
Further, in a kind of dried noodle skin containing konjaku nutritional ingredient auxiliary material preparation method, preparation process includes
It is as follows：
(1) first add honey to be stirred 3-5min with 30-40 DEG C of warm water, mix it, the warm water and honey
Weight ratio is 2:1, obtain honey juice and be uniformly sprayed on the Radix Astragali, then heat 50-60 DEG C of sealing and boil in a covered pot over a slow fire 40-50min processed, it is placed in
It is micro- in pot to fry to Huang Shi surfaces without the water surface in dark color, you can to give over to standby；
(2) vinegar is placed in pot, pot is provided with food steamer, the deimpurity fruit of Chinese magnoliavine will be gone to be placed on food steamer, carry out steaming the fruit of Chinese magnoliavine,
Its fruit of Chinese magnoliavine surface is taken out in by black, give over to standby；
(3) water of 10-15 times of weight portion is added to be decocted, be filtrated to get the Radix Astragali after treatment, the fruit of Chinese magnoliavine and remaining material
Each filtrate, the 7-9 times of water of weight portion is added in filter residue carries out second decoction, is filtrated to get the second filtrate, merges two
Secondary gained filtrate, obtains liquid, then it is spray-dried after obtain powder, as auxiliary material.
A kind of preparation method of the dried noodle skin containing konjaku nutritional ingredient, its preparation process includes as follows：
(1) auxiliary material and salt are added in appropriate water and are stirred, be well mixed it, obtain auxiliary juice A；
(2) konjaku flour is placed in pot and is heated, when kettle temperature is in 200-220 DEG C, constant temperature is stir-fried to evil spirit
Taro powder becomes to take out after buff to cool, then is well mixed with flour, bean powder, and adding auxiliary juice A carries out 15-20min
It is in dilute starch adhesive shape with face, its water content is 60-55%；
(3) dilute starch adhesive is taken into 2 spoonfuls to be placed in the pot that heating-up temperature is 130-140 DEG C, makes dilute starch adhesive uniformly pave to enter in pot
The pan-fried a heatable brick bed 70-80s of row, forms the thin flour cake of the thick half-mature shapes of 2-2.5mm, you can take out；
(4) thin flour cake is placed in the moon under 20-28 DEG C of ventilated environment to dry in the air 20-30min, makes its surface micro- dry, mutually stacked and do not glue
During knot, you can it is cut into slices, wet musculus cutaneus is formed, its size is 4-5cm；
(5) it is 24-28 DEG C wet musculus cutaneus to pave in environment temperature, and humidity is dried to dry for the ventilation of 30-40%, aqueous
It is 13-17% to measure, that is, obtain dried noodle skin.
Further, the dried noodle skin that prepared by the inventive method, frying can be carried out to it and is eaten as dish, while also can be to it
Carry out boiling soup and eaten.
Beneficial effects of the present invention：Dried noodle skin of the invention, preparation method is simple, it is easy to operate, it is adaptable to prepared by family
And factory's batch production, extensively, the delicious flavour after culinary art is tasty and refreshing pure for raw material sources, enriches the food variety on dining table, wherein
Auxiliary material is arranged in pairs or groups through the nutritional ingredient in scientific compatibility and konjaku flour, helps to strengthen digestion, excludes vivotoxin, is carried
Immunity is risen, helps improve the health care of sleep quality, the effects such as waking up lung, enhancing memory of calming the nerves of clearing liver.
Specific embodiment
Embodiment 1
A kind of dried noodle skin containing konjaku nutritional ingredient, is prepared from based on its weight portion by the following raw material：15 parts of konjaku flour, beans
10 parts of powder, 5 parts of flour, 1 part of auxiliary material, 0.05 part of salt.
Further, described bean powder by soya bean, mung bean, red bean, cow gram with weight ratio be 5:4:1:2, through going the removal of impurity, washing in a pan
After washing, drying, through broken and cross 800 mesh sieves, the bean powder being mixed to get.
Further, described auxiliary material is made up of following raw material：5 parts of the Radix Astragali, 4 parts of the fruit of Chinese magnoliavine, 10 parts of yncaria stem with hooks, hawthorn
10 parts, 4 parts of malt, 3 parts of polygala.
Further, in a kind of dried noodle skin containing konjaku nutritional ingredient auxiliary material preparation method, preparation process includes
It is as follows：
(1) first add honey to be stirred 3min with 30 DEG C of warm water, mix it, the weight ratio of the warm water and honey
It is 2:1, obtain honey juice and be uniformly sprayed on the Radix Astragali, then heat 50 DEG C of sealings and boil in a covered pot over a slow fire 40min processed, it is placed in micro- in pot stir-fry to Huang
Family name surface is without the water surface in dark color, you can give over to standby；
(2) vinegar is placed in pot, pot is provided with food steamer, the deimpurity fruit of Chinese magnoliavine will be gone to be placed on food steamer, carry out steaming the fruit of Chinese magnoliavine,
Its fruit of Chinese magnoliavine surface is taken out in by black, give over to standby；
(3) by the Radix Astragali after treatment, the fruit of Chinese magnoliavine and remaining material add 10 times of weight portions water decocted, be filtrated to get it is each
Filtrate, 7 times of water of weight portion are added in filter residue carries out second decoction, is filtrated to get the second filtrate, merges gained twice
Filtrate, obtains liquid, then it is spray-dried after obtain powder, as auxiliary material.
A kind of preparation method of the dried noodle skin containing konjaku nutritional ingredient, its preparation process includes as follows：
(1) auxiliary material and salt are added in appropriate water and are stirred, be well mixed it, obtain auxiliary juice A；
(2) konjaku flour is placed in pot and is heated, when kettle temperature is in 200 DEG C, constant temperature is stir-fried to konjaku flour
Become to take out after buff to cool, then be well mixed with flour, bean powder, adding auxiliary juice A carries out 15min and face in dilute
Starch adhesive shape, its water content is 55%；
(3) dilute starch adhesive is taken into 2 spoonfuls to be placed in the pot that heating-up temperature is 130 DEG C, dilute starch adhesive is uniformly paved and decocted in pot
A heatable brick bed 70s, forms the thin flour cake of the thick half-mature shapes of 2mm, you can take out；
(4) thin flour cake is placed in into the moon under 20 DEG C of ventilated environment to dry in the air 20min, makes its surface micro- dry, when mutually stacking non-caked, i.e.,
It can be cut into slices, form wet musculus cutaneus, its size is 4cm；
(5) it is 24 DEG C wet musculus cutaneus to pave in environment temperature, and humidity is that 30% ventilation is dried to dry, and water content is
13%, that is, obtain dried noodle skin.
Dried noodle skin prepared by the inventive method, it is edible as dish to carry out frying to it, delicious flavour, it is tasty and refreshing it is pure wherein
Auxiliary material is arranged in pairs or groups through the nutritional ingredient in scientific compatibility and konjaku flour, helps to strengthen digestion, excludes vivotoxin, is carried
Immunity is risen, helps improve the health care of sleep quality, the effects such as waking up lung, enhancing memory of calming the nerves of clearing liver.
Embodiment 2
A kind of dried noodle skin containing konjaku nutritional ingredient, is prepared from based on its weight portion by the following raw material：18 parts of konjaku flour, beans
13 parts of powder, 6.5 parts of flour, 2 parts of auxiliary material, 0.06 part of salt.
Further, described bean powder by soya bean, mung bean, red bean, cow gram with weight ratio be 5:4:1:2, through going the removal of impurity, washing in a pan
After washing, drying, through broken and cross 900 mesh sieves, the bean powder being mixed to get.
Further, described auxiliary material is made up of following raw material：6.5 parts of the Radix Astragali, 6.5 parts of the fruit of Chinese magnoliavine, 12 parts of yncaria stem with hooks,
13 parts of hawthorn, 6 parts of malt, 4 parts of polygala.
Further, in a kind of dried noodle skin containing konjaku nutritional ingredient auxiliary material preparation method, preparation process includes
It is as follows：
(1) first add honey to be stirred 4min with 35 DEG C of warm water, mix it, the weight ratio of the warm water and honey
It is 2:1, obtain honey juice and be uniformly sprayed on the Radix Astragali, then heat 55 DEG C of sealings and boil in a covered pot over a slow fire 45min processed, it is placed in micro- in pot stir-fry to Huang
Family name surface is without the water surface in dark color, you can give over to standby；
(2) vinegar is placed in pot, pot is provided with food steamer, the deimpurity fruit of Chinese magnoliavine will be gone to be placed on food steamer, carry out steaming the fruit of Chinese magnoliavine,
Its fruit of Chinese magnoliavine surface is taken out in by black, give over to standby；
(3) by the Radix Astragali after treatment, the fruit of Chinese magnoliavine and remaining material add 12 times of weight portions water decocted, be filtrated to get it is each
Filtrate, 8 times of water of weight portion are added in filter residue carries out second decoction, is filtrated to get the second filtrate, merges gained twice
Filtrate, obtains liquid, then it is spray-dried after obtain powder, as auxiliary material.
A kind of preparation method of the dried noodle skin containing konjaku nutritional ingredient, its preparation process includes as follows：
(1) auxiliary material and salt are added in appropriate water and are stirred, be well mixed it, obtain auxiliary juice A；
(2) konjaku flour is placed in pot and is heated, when kettle temperature is in 210 DEG C, constant temperature is stir-fried to konjaku flour
Become to take out after buff to cool, then be well mixed with flour, bean powder, adding auxiliary juice A carries out 17min and face in dilute
Starch adhesive shape, its water content is 58%；
(3) dilute starch adhesive is taken into 2 spoonfuls to be placed in the pot that heating-up temperature is 135 DEG C, dilute starch adhesive is uniformly paved and decocted in pot
A heatable brick bed 75s, forms the thin flour cake of the thick half-mature shapes of 2.2mm, you can take out；
(4) thin flour cake is placed in into the moon under 24 DEG C of ventilated environment to dry in the air 25min, makes its surface micro- dry, when mutually stacking non-caked, i.e.,
It can be cut into slices, form wet musculus cutaneus, its size is 4.5cm；
(5) it is 26 DEG C wet musculus cutaneus to pave in environment temperature, and humidity is that 35% ventilation is dried to dry, and water content is
15%, that is, obtain dried noodle skin.
Dried noodle skin prepared by the inventive method, can carry out boiling soup eating to it, and wherein auxiliary material is through scientific compatibility and evil spirit
Nutritional ingredient collocation in taro powder, helps to strengthen digestion, excludes vivotoxin, lifts immunity, helps improve
Sleep quality, the effects such as waking up lung, enhancing memory of calming the nerves of clearing liver.
Embodiment 3
A kind of dried noodle skin containing konjaku nutritional ingredient, is prepared from based on its weight portion by the following raw material：21 parts of konjaku flour, beans
16 parts of powder, 8 parts of flour, 3 parts of auxiliary material, 0.08 part of salt.
Further, described bean powder by soya bean, mung bean, red bean, cow gram with weight ratio be 5:4:1:2, through going the removal of impurity, washing in a pan
After washing, drying, through broken and cross 1000 mesh sieves, the bean powder being mixed to get.
Further, described auxiliary material is made up of following raw material：8 parts of the Radix Astragali, 9 parts of the fruit of Chinese magnoliavine, 14 parts of yncaria stem with hooks, hawthorn
16 parts, 8 parts of malt, 5 parts of polygala.
Further, in a kind of dried noodle skin containing konjaku nutritional ingredient auxiliary material preparation method, preparation process includes
It is as follows：
(1) first add honey to be stirred 5min with 40 DEG C of warm water, mix it, the weight ratio of the warm water and honey
It is 2:1, obtain honey juice and be uniformly sprayed on the Radix Astragali, then heat 60 DEG C of sealings and boil in a covered pot over a slow fire 50min processed, it is placed in micro- in pot stir-fry to Huang
Family name surface is without the water surface in dark color, you can give over to standby；
(2) vinegar is placed in pot, pot is provided with food steamer, the deimpurity fruit of Chinese magnoliavine will be gone to be placed on food steamer, carry out steaming the fruit of Chinese magnoliavine,
Its fruit of Chinese magnoliavine surface is taken out in by black, give over to standby；
(3) by the Radix Astragali after treatment, the fruit of Chinese magnoliavine and remaining material add 15 times of weight portions water decocted, be filtrated to get it is each
Filtrate, 9 times of water of weight portion are added in filter residue carries out second decoction, is filtrated to get the second filtrate, merges gained twice
Filtrate, obtains liquid, then it is spray-dried after obtain powder, as auxiliary material.
A kind of preparation method of the dried noodle skin containing konjaku nutritional ingredient, its preparation process includes as follows：
(1) auxiliary material and salt are added in appropriate water and are stirred, be well mixed it, obtain auxiliary juice A；
(2) konjaku flour is placed in pot and is heated, when kettle temperature is in 220 DEG C, constant temperature is stir-fried to konjaku flour
Become to take out after buff to cool, then be well mixed with flour, bean powder, adding auxiliary juice A carries out 15-20min and face
In dilute starch adhesive shape, its water content is 60%；
(3) dilute starch adhesive is taken into 2 spoonfuls to be placed in the pot that heating-up temperature is 140 DEG C, dilute starch adhesive is uniformly paved and decocted in pot
A heatable brick bed 80s, forms the thin flour cake of the thick half-mature shapes of 2.5mm, you can take out；
(4) thin flour cake is placed in into the moon under 28 DEG C of ventilated environment to dry in the air 30min, makes its surface micro- dry, when mutually stacking non-caked, i.e.,
It can be cut into slices, form wet musculus cutaneus, its size is 5cm；
(5) it is 28 DEG C wet musculus cutaneus to pave in environment temperature, and humidity is that 40% ventilation is dried to dry, and water content is
17%, that is, obtain dried noodle skin.
Dried noodle skin prepared by the inventive method, frying can be carried out to it and is eaten as dish, and wherein auxiliary material is through scientific compatibility
Nutritional ingredient collocation with konjaku flour, helps to strengthen digestion, excludes vivotoxin, lifts immunity, helps
Quality is improved the health care of sleep, the effects such as waking up lung, enhancing memory of calming the nerves of clearing liver.
Claims (7)
1. a kind of dried noodle skin containing konjaku nutritional ingredient, it is characterised in that be prepared from by the following raw material based on its weight portion：
Konjaku flour 15-21 parts, bean powder 10-16 parts, flour 5-8 parts, auxiliary material 1-3 parts, salt 0.05-0.08 parts.
2. a kind of dried noodle skin containing konjaku nutritional ingredient according to claim 1, it is characterised in that based on its weight portion by
The following raw material is formulated：Konjaku flour 17-19 parts, bean powder 12-14 parts, flour 6-7 parts, auxiliary material 1.5-2.5 parts, salt 0.06-
0.07 part.
3. a kind of dried noodle skin containing konjaku nutritional ingredient according to claim 1, it is characterised in that based on its weight portion by
The following raw material is formulated：18 parts of konjaku flour, 13 parts of bean powder, 6.5 parts of flour, 2 parts of auxiliary material, 0.06 part of salt.
4. a kind of dried noodle skin containing konjaku nutritional ingredient according to any one of claim 1-3, it is characterised in that described
Bean powder by soya bean, mung bean, red bean, cow gram with weight ratio be 5:4:1:2, after going the removal of impurity, elutriation, drying, through crushing simultaneously
800-1000 mesh sieves are crossed, the bean powder being mixed to get.
5. a kind of dried noodle skin containing konjaku nutritional ingredient according to any one of claim 1-3, it is characterised in that described
Auxiliary material be made up of following raw material：Radix Astragali 5-8 parts, fruit of Chinese magnoliavine 4-9 parts, yncaria stem with hooks 10-14 parts, hawthorn 10-16 parts, malt
4-8 parts, polygala 3-5 parts.
6. according to claim 5 in a kind of dried noodle skin containing konjaku nutritional ingredient auxiliary material preparation method, its feature exists
In preparation process includes as follows：
(1) first add honey to be stirred 3-5min with 30-40 DEG C of warm water, mix it, the warm water and honey
Weight ratio is 2:1, obtain honey juice and be uniformly sprayed on the Radix Astragali, then heat 50-60 DEG C of sealing and boil in a covered pot over a slow fire 40-50min processed, it is placed in
It is micro- in pot to fry to Huang Shi surfaces without the water surface in dark color, you can to give over to standby；
(2) vinegar is placed in pot, pot is provided with food steamer, the deimpurity fruit of Chinese magnoliavine will be gone to be placed on food steamer, carry out steaming the fruit of Chinese magnoliavine,
Its fruit of Chinese magnoliavine surface is taken out in by black, give over to standby；
(3) water of 10-15 times of weight portion is added to be decocted, be filtrated to get the Radix Astragali after treatment, the fruit of Chinese magnoliavine and remaining material
Each filtrate, the 7-9 times of water of weight portion is added in filter residue carries out second decoction, is filtrated to get the second filtrate, merges two
Secondary gained filtrate, obtains liquid, then it is spray-dried after obtain powder, as auxiliary material.
7. a kind of preparation method of the dried noodle skin containing konjaku nutritional ingredient described in claim 1, it is characterised in that its preparation
Step includes as follows：
(1) auxiliary material and salt are added in appropriate water and are stirred, be well mixed it, obtain auxiliary juice A；
(2) konjaku flour is placed in pot and is heated, when kettle temperature is in 200-220 DEG C, constant temperature is stir-fried to evil spirit
Taro powder becomes to take out after buff to cool, then is well mixed with flour, bean powder, and adding auxiliary juice A carries out 15-20min
It is in dilute starch adhesive shape with face, its water content is 60-55%；
(3) dilute starch adhesive is taken into 2 spoonfuls to be placed in the pot that heating-up temperature is 130-140 DEG C, makes dilute starch adhesive uniformly pave to enter in pot
The pan-fried a heatable brick bed 70-80s of row, forms the thin flour cake of the thick half-mature shapes of 2-2.5mm, you can take out；
(4) thin flour cake is placed in the moon under 20-28 DEG C of ventilated environment to dry in the air 20-30min, makes its surface micro- dry, mutually stacked and do not glue
During knot, you can it is cut into slices, wet musculus cutaneus is formed, its size is 4-5cm；
(5) it is 24-28 DEG C wet musculus cutaneus to pave in environment temperature, and humidity is dried to dry for the ventilation of 30-40%, aqueous
It is 13-17% to measure, that is, obtain dried noodle skin.
Priority Applications (1)
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|---|---|---|---|
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107581487A (en) * | 2017-10-31 | 2018-01-16 | 宝鸡金昱食品机械制造有限公司 | A kind of preparation technology of dried noodle skin |
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|---|---|---|---|---|
| CN101248859A (en) * | 2008-04-08 | 2008-08-27 | 周永兰 | Buckwheat konjak bean curd thread |
| CN101507499A (en) * | 2009-03-20 | 2009-08-19 | 罗克鼎 | Powder containing Elephant Foot yam and sweep potato |
| CN103392765A (en) * | 2013-06-29 | 2013-11-20 | 马鞍山市黄池食品（集团）有限公司 | Beauty maintaining konjak bean flour cake and method of making beauty maintaining konjak bean flour cake |
| CN103919057A (en) * | 2014-03-11 | 2014-07-16 | 郎溪县天子粉丝厂 | Spiced broad bean vermicelli and preparation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101248859A (en) * | 2008-04-08 | 2008-08-27 | 周永兰 | Buckwheat konjak bean curd thread |
| CN101507499A (en) * | 2009-03-20 | 2009-08-19 | 罗克鼎 | Powder containing Elephant Foot yam and sweep potato |
| CN103392765A (en) * | 2013-06-29 | 2013-11-20 | 马鞍山市黄池食品（集团）有限公司 | Beauty maintaining konjak bean flour cake and method of making beauty maintaining konjak bean flour cake |
| CN103919057A (en) * | 2014-03-11 | 2014-07-16 | 郎溪县天子粉丝厂 | Spiced broad bean vermicelli and preparation method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107581487A (en) * | 2017-10-31 | 2018-01-16 | 宝鸡金昱食品机械制造有限公司 | A kind of preparation technology of dried noodle skin |
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