CN107048186A - A kind of burdock vermicelli and preparation method thereof - Google Patents
A kind of burdock vermicelli and preparation method thereof Download PDFInfo
- Publication number
- CN107048186A CN107048186A CN201710472676.4A CN201710472676A CN107048186A CN 107048186 A CN107048186 A CN 107048186A CN 201710472676 A CN201710472676 A CN 201710472676A CN 107048186 A CN107048186 A CN 107048186A
- Authority
- CN
- China
- Prior art keywords
- parts
- burdock
- powder
- mushroom
- chinese yam
- 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
- 235000003130 Arctium lappa Nutrition 0.000 title claims abstract description 45
- 235000008078 Arctium minus Nutrition 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 240000005528 Arctium lappa Species 0.000 title 1
- 239000000843 powder Substances 0.000 claims abstract description 55
- 241000208843 Arctium Species 0.000 claims abstract description 44
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 27
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 26
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 26
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 26
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- 235000005911 diet Nutrition 0.000 claims abstract description 13
- 108010068370 Glutens Proteins 0.000 claims abstract description 11
- 229920002752 Konjac Polymers 0.000 claims abstract description 11
- 239000003513 alkali Substances 0.000 claims abstract description 11
- 235000015190 carrot juice Nutrition 0.000 claims abstract description 11
- 230000000378 dietary effect Effects 0.000 claims abstract description 11
- 235000021312 gluten Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 244000000626 Daucus carota Species 0.000 claims abstract description 8
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
- 235000012149 noodles Nutrition 0.000 claims description 20
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 9
- 241000607479 Yersinia pestis Species 0.000 claims description 6
- 239000007864 aqueous solution Substances 0.000 claims description 6
- 235000010323 ascorbic acid Nutrition 0.000 claims description 6
- 239000011668 ascorbic acid Substances 0.000 claims description 6
- 229960005070 ascorbic acid Drugs 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 6
- 201000010099 disease Diseases 0.000 claims description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 6
- 238000005538 encapsulation Methods 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000003755 preservative agent Substances 0.000 claims description 6
- 230000002335 preservative effect Effects 0.000 claims description 6
- 238000005096 rolling process Methods 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 4
- 230000032683 aging Effects 0.000 claims description 3
- 238000003490 calendering Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000007596 consolidation process Methods 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 238000000643 oven drying Methods 0.000 claims description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 3
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 claims 1
- 101710095807 Glutelin-2 Proteins 0.000 claims 1
- 235000013339 cereals Nutrition 0.000 claims 1
- 210000003205 muscle Anatomy 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 230000036772 blood pressure Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 8
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 5
- 239000011575 calcium Substances 0.000 description 5
- 229910052791 calcium Inorganic materials 0.000 description 5
- 235000001465 calcium Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 229910052742 iron Inorganic materials 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 208000001953 Hypotension Diseases 0.000 description 2
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 235000005473 carotenes Nutrition 0.000 description 2
- 235000018417 cysteine Nutrition 0.000 description 2
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 208000021822 hypotensive Diseases 0.000 description 2
- 230000001077 hypotensive effect Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- -1 Carotene carotene Chemical class 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- 206010030302 Oliguria Diseases 0.000 description 1
- YUGCAAVRZWBXEQ-UHFFFAOYSA-N Precholecalciferol Natural products C=1CCC2(C)C(C(C)CCCC(C)C)CCC2C=1C=CC1=C(C)CCC(O)C1 YUGCAAVRZWBXEQ-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 208000021735 chronic enteritis Diseases 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 108010050792 glutenin Proteins 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 230000003813 thin hair Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 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
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046001 vitamin b complex Drugs 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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)
Abstract
The invention discloses a kind of burdock vermicelli and preparation method thereof, the vermicelli are made up of the component of following parts by weight：120~160 parts of Strong flour, 20~40 parts of burdock superfine powder, 10~15 parts of Chinese yam superfine powder, 3~6 parts of mushroom powder, 5~10 parts of carrot juice, 2~4 parts of konjaku powder, 2~3 parts of Gluten, 4~8 parts of egg, 2~4 parts of edible salt, 0.1~0.5 part of dietary alkali, 60~85 parts of water；The step of preparation method is：Pretreatment of raw material；And face；Curing；Tabletting；Dough sheet is cured；Continuous tabletting, slitting；Restocking, have one's hair trimmed；Dry；Undercarriage, tangent plane.The present invention with the addition of the nutriments such as burdock, Chinese yam, mushroom, carrot using Strong flour as primary raw material, and technique is simple, and the vermicelli of making are nutritious, chewy in taste, can lowering blood pressure and blood fat, strengthen immunity.
Description
Technical field
The invention belongs to food processing technology field, be related to a kind of vermicelli, and in particular to a kind of burdock vermicelli and its
Preparation method.
Background technology
Vermicelli are if that a kind of thin hair, pure white light are tough, and it is resistance to deposit, the manual wheaten food of resistant to cook, because of in good taste, edible side
Just, price is low, be easy to storage, has very important status always in the traditional wheaten food of China, pole is by the joyous of numerous people
Meet.With increasingly improving for living standard and being continually changing for diet theory, nutrition and health of the people to vermicelli are increasingly weighed
Depending on.Traditional vermicelli are due to its charger sheet one, mouthfeel is not good enough, nutritive value is relatively low, can not meet people for diet nutritional
Requirement.Healthy fine dried noodles progressively enter into the life of people, are more exposed to favor.
Generally, healthy fine dried noodles are to add some in vermicelli make raw material to have the composition of function affect, so that
Vermicelli are with health role.The common healthy fine dried noodles of in the market are generally fine-dried vegetable noodles, such as spinach face, carrot face, tomato noodle, perfume (or spice)
Mushroom face etc., health-care effect is weaker.
The content of the invention
It is nutritious rich in Burdock product it is an object of the invention to provide a kind of burdock vermicelli, strong health-care function.
To achieve these goals, the present invention is adopted the following technical scheme that：A kind of burdock vermicelli, by following parts by weight
Component composition：120~160 parts of Strong flour, 20~40 parts of burdock superfine powder, 10~15 parts of Chinese yam superfine powder, mushroom powder 3~
6 parts, 5~10 parts of carrot juice, 2~4 parts of konjaku powder, 2~3 parts of Gluten, 4~8 parts of egg, 2~4 parts of edible salt, dietary alkali
0.1~0.5 part, 60~85 parts of water.
It is preferred that, the burdock vermicelli are made up of the component of following parts by weight：145 parts of Strong flour, burdock are ultra-fine
It is 30 parts of powder, 12 parts of Chinese yam superfine powder, 4 parts of mushroom powder, 8 parts of carrot juice, 3 parts of konjaku powder, 2 parts of Gluten, 6 parts of egg, edible
3 parts of salt, 0.3 part of dietary alkali, 75 parts of water.
It is a further object of the present invention to provide the preparation method of above-mentioned burdock vermicelli, technique is simple, can industrial metaplasia
Production.
To achieve these goals, the present invention is adopted the following technical scheme that：A kind of preparation method of burdock vermicelli, bag
Include following steps：
(1) pretreatment of raw material：
Strong flour is crossed into 100 mesh sieves, it is stand-by；
Select fresh, no disease and pests harm, without the burdock gone mouldy, refrigerated after preservative film encapsulation at 0-5 DEG C 5-6 months, then wash
Only, remove the peel, decaptitating, section, 15~25min of color protection, colour protecting liquid be containing 1.00% citric acid, 0.24% ascorbic acid,
The aqueous solution of 0.16% cysteine；By the burdock piece micro-wave vacuum after color protection to water content below 20%, microwave is true
Empty drying is that temperature is 45~50 DEG C, and vacuum pressure is 800~880Pa；Dried burdock piece is first crushed to pulverizer
60 mesh, then the burdock superfine powder that granularity is 200 mesh is crushed to micronizer, it is stand-by；
Choose fresh, no disease and pests harm, without the Chinese yam gone mouldy, refrigerated 50-60 days at 0-5 DEG C after preservative film encapsulation, then wash
Only, remove the peel, decaptitating, chopping, 15~25min of color protection, colour protecting liquid is to contain 0.1% ascorbic acid, 0.3% citric acid, 0.06%
NaHCO3The aqueous solution；By the Chinese yam silk micro-wave vacuum after color protection to water content below 20%, micro-wave vacuum is
Temperature is 45~50 DEG C, and vacuum pressure is 800~880Pa；Dried Chinese yam silk is first crushed to 60 mesh with pulverizer, then used
Micronizer is crushed to the Chinese yam superfine powder that granularity is 200 mesh, stand-by；
Selection mushroom meat is abundant, mushroom pleat consolidation dried thin mushroom, 60 mesh is first crushed to pulverizer, then crushed with micronizer
It is stand-by to the mushroom powder that granularity is 100 mesh；
Fresh carrot is chosen, directly cutting after cleaning puts into squeezer, plus equivalent water is squeezed the juice, and then crosses 100
Mesh sieve, is made carrot juice, stand-by；
And face (2)：First Strong flour, burdock superfine powder, Chinese yam superfine powder, perfume (or spice) are weighed respectively by the parts by weight of constitutive material
Mushroom powder, konjaku powder and Gluten, add and 5~10min are pre-mixed in dough mixing machine, then add Hu trailing plants by the parts by weight of constitutive material
Foretell juice, 5~10min is mixed under 40~60r/min rotating speed, then add egg by the parts by weight of constitutive material, 80~
1~2min is mixed under 100r/min rotating speed, the water for being dissolved with edible salt and dietary alkali is eventually adding, 30~40min is mixed, obtains
To dough；
(3) cure：Dough is transferred in disc type aging machine, 5~8r/min of rotating speed, 25 DEG C of curing temperature, curing time
10~15min；
(4) tablettings：The dough of curing is pressed into the dough sheet that thickness is 5~6mm by multiple tracks pressure roller；
(5) dough sheet is cured：Dough sheet is stood into 5~10min of curing, the starch granules of flour, albumen is fully absorbed moisture；
(6) continuous tabletting：The dough sheet of curing is pressed into the dough sheet that thickness is 1~2mm by multiple tracks pressure roller, each rolling
Calendering ratio is no more than 3:1；
(7) cut：The good dough sheet of rolling is cut into noodles using reciprocating cutoff tool, it is desirable to which the noodles that cut out are smooth, light
Cunning, impulse- free robustness, without drafting；
(8) restocking, have one's hair trimmed：The wet noodles cut by the automatic peg of driving chain, noodles hang up properly after immediately by following
Have one's hair trimmed；
(9) dry：Middle benefit gas speed oven drying method is dried in, prior to 25~35 DEG C of temperature, relative humidity 80~85%
Under the conditions of predrying 60~90min, under the conditions of 35~45 DEG C of temperature, relative humidity 75~80% dry 150~180min,
90~120min is dried most under the conditions of 20~25 DEG C of temperature, relative humidity 55~60%；
(10) undercarriage, tangent plane：Using undercarriage machine by the noodles undercarriage of drying, be then cut into cutting machine different size into
Vermicelli are savored, are finally packed.
The efficiency analysis of each raw material components in the present invention：
Multivitamin and mineral matter of the burdock containing needed by human body such as synanthrin, cellulose, protein, calcium, phosphorus, iron, wherein
Carotene carotene content is higher than carrot 150 times, and the content of protein and calcium is first of tubers；Burdock has obvious hypoglycemic, drop
Blood fat, hypotensive, tonifying kidney and strengthening yang, relax bowel and suppress cancer cell and grow, diffusion and move the effect of heavy metal in water of abandoning；
Averagely contain thick protein 14.48%, crude fibre 3.48%, starch 43.7%, sugar 1.14%, potassium in Chinese yam stem tuber
2.62%, phosphorus 0.2%, calcium 0.2%, magnesium 0.14%, ash content 5.51%, iron 53.57ppm, zinc 29.22ppm, copper 10.58ppm,
Manganese 5.38ppm, and necessary for human 16 kinds of amino acid；With strong, aid digestion, the effect of holding back abnormal sweating, antidiarrheal is nourished, cure mainly
Insufficiency of the spleen diarrhoea, cough due to deficiency of the lung, diabetes are quenched one's thirst, oliguria frequency, seminal emission, women is with lower and dyspeptic chronic enteritis；
Mushroom is rich in vitamin B complex, iron, calcium, potassium, provitamin D, can improve body's immunity, hypotensive, drop blood
Fat, norcholesterol, anti-aging, cancer-resisting；
Gluten main constituents are glutenin and alcohol soluble protein, and a small amount of starch, fat, mineral matter are also contained in addition
Deng containing 15 kinds of amino acid needed by human；
Carrot rich in carbohydrate, fat, volatile oil, carrotene, vitamin A, vitamin B1, vitamin B2, vitamin C,
Anthocyanidin, calcium, iron etc.；With vascular sclerosis is prevented, reduce blood pressure, strengthen immunologic function, defaecation, the effects such as preventing flu.
The present invention considerably increases the absorptivity of burdock, Chinese yam, mushroom, remains life with modern superfine technique
Thing active component, improves bioavilability.
The burdock vermicelli of the present invention not only chewy in taste, and many rich in a large amount of vitamins, mineral matter, amino acid etc.
Nutriment is planted, long-term consumption can lowering blood pressure and blood fat, strengthen immunity, with good healthcare function.The present invention makes work
Skill is simple, technology maturation, it is easy to implement.
Embodiment
The present invention is described in further detail with reference to specific embodiment.
Embodiment 1
A kind of burdock vermicelli, are made up of the component of following parts by weight：145 parts of Strong flour, 30 parts of burdock superfine powder,
12 parts of Chinese yam superfine powder, 4 parts of mushroom powder, 8 parts of carrot juice, 3 parts of konjaku powder, 2 parts of Gluten, 6 parts of egg, 3 parts of edible salt,
0.3 part of dietary alkali, 75 parts of water.
The preparation method of above-mentioned burdock vermicelli, comprises the following steps：
(1) pretreatment of raw material：
Strong flour is crossed into 100 mesh sieves, it is stand-by；
Select fresh, no disease and pests harm, without the burdock gone mouldy, refrigerated after preservative film encapsulation at 0-5 DEG C 5-6 months, then wash
Only, remove the peel, decaptitating, section, 15~25min of color protection, colour protecting liquid be containing 1.00% citric acid, 0.24% ascorbic acid,
The aqueous solution of 0.16% cysteine；By the burdock piece micro-wave vacuum after color protection to water content below 20%, microwave is true
Empty drying is that temperature is 45~50 DEG C, and vacuum pressure is 800~880Pa；Dried burdock piece is first crushed to pulverizer
60 mesh, then the burdock superfine powder that granularity is 200 mesh is crushed to micronizer, it is stand-by；
Choose fresh, no disease and pests harm, without the Chinese yam gone mouldy, refrigerated 50-60 days at 0-5 DEG C after preservative film encapsulation, then wash
Only, remove the peel, decaptitating, chopping, 15~25min of color protection, colour protecting liquid is to contain 0.1% ascorbic acid, 0.3% citric acid, 0.06%
NaHCO3The aqueous solution；By the Chinese yam silk micro-wave vacuum after color protection to water content below 20%, micro-wave vacuum is
Temperature is 45~50 DEG C, and vacuum pressure is 800~880Pa；Dried Chinese yam silk is first crushed to 60 mesh with pulverizer, then used
Micronizer is crushed to the Chinese yam superfine powder that granularity is 200 mesh, stand-by；
Selection mushroom meat is abundant, mushroom pleat consolidation dried thin mushroom, 60 mesh is first crushed to pulverizer, then crushed with micronizer
It is stand-by to the mushroom powder that granularity is 100 mesh；
Fresh carrot is chosen, directly cutting after cleaning puts into squeezer, plus equivalent water is squeezed the juice, and then crosses 100
Mesh sieve, is made carrot juice, stand-by；
And face (2)：First Strong flour, burdock superfine powder, Chinese yam superfine powder, perfume (or spice) are weighed respectively by the parts by weight of constitutive material
Mushroom powder, konjaku powder and Gluten, add and 5~10min are pre-mixed in dough mixing machine, then add Hu trailing plants by the parts by weight of constitutive material
Foretell juice, 5~10min is mixed under 40~60r/min rotating speed, then add egg by the parts by weight of constitutive material, 80~
1~2min is mixed under 100r/min rotating speed, the water for being dissolved with edible salt and dietary alkali is eventually adding, 30~40min is mixed, obtains
To dough；
(3) cure：Dough is transferred in disc type aging machine, 5~8r/min of rotating speed, 25 DEG C of curing temperature, curing time
10~15min；
(4) tablettings：The dough of curing is pressed into the dough sheet that thickness is 5~6mm by multiple tracks pressure roller；
(5) dough sheet is cured：Dough sheet is stood into 5~10min of curing, the starch granules of flour, albumen is fully absorbed moisture；
(6) continuous tabletting：The dough sheet of curing is pressed into the dough sheet that thickness is 1~2mm by multiple tracks pressure roller, each rolling
Calendering ratio is no more than 3:1；
(7) cut：The good dough sheet of rolling is cut into noodles using reciprocating cutoff tool, it is desirable to which the noodles that cut out are smooth, light
Cunning, impulse- free robustness, without drafting；
(8) restocking, have one's hair trimmed：The wet noodles cut by the automatic peg of driving chain, noodles hang up properly after immediately by following
Have one's hair trimmed；
(9) dry：Middle benefit gas speed oven drying method is dried in, prior to 25~35 DEG C of temperature, relative humidity 80~85%
Under the conditions of predrying 60~90min, under the conditions of 35~45 DEG C of temperature, relative humidity 75~80% dry 150~180min,
90~120min is dried most under the conditions of 20~25 DEG C of temperature, relative humidity 55~60%；
(10) undercarriage, tangent plane：Using undercarriage machine by the noodles undercarriage of drying, be then cut into cutting machine different size into
Vermicelli are savored, are finally packed.
Embodiment 2
A kind of burdock vermicelli, are made up of the component of following parts by weight：120 parts of Strong flour, 20 parts of burdock superfine powder,
10 parts of Chinese yam superfine powder, 3 parts of mushroom powder, 5 parts of carrot juice, 2 parts of konjaku powder, 2 parts of Gluten, 4 parts of egg, 2 parts of edible salt,
0.1 part of dietary alkali, 60 parts of water.
Its preparation method be the same as Example 1.
Embodiment 3
A kind of burdock vermicelli, are made up of the component of following parts by weight：160 parts of Strong flour, 40 parts of burdock superfine powder,
15 parts of Chinese yam superfine powder, 6 parts of mushroom powder, 10 parts of carrot juice, 4 parts of konjaku powder, 3 parts of Gluten, 8 parts of egg, 4 parts of edible salt,
0.5 part of dietary alkali, 85 parts of water.
Its preparation method be the same as Example 2.
Claims (3)
1. a kind of burdock vermicelli, it is characterised in that be made up of the component of following parts by weight：120~160 parts of Strong flour,
20~40 parts of burdock superfine powder, 10~15 parts of Chinese yam superfine powder, 3~6 parts of mushroom powder, 5~10 parts of carrot juice, konjaku powder 2~
4 parts, 2~3 parts of Gluten, 4~8 parts of egg, 2~4 parts of edible salt, 0.1~0.5 part of dietary alkali, 60~85 parts of water.
2. burdock vermicelli according to claim 1, it is characterised in that be made up of the component of following parts by weight：High muscle
145 parts of flour, 30 parts of burdock superfine powder, 12 parts of Chinese yam superfine powder, 4 parts of mushroom powder, 8 parts of carrot juice, 3 parts of konjaku powder, glutelin
2 parts of powder, 6 parts of egg, 3 parts of edible salt, 0.3 part of dietary alkali, 75 parts of water.
3. the preparation method of burdock vermicelli according to claim 1 or 2, it is characterised in that comprise the following steps：
(1) pretreatment of raw material：
Strong flour is crossed into 100 mesh sieves, it is stand-by；
Select fresh, no disease and pests harm, without the burdock gone mouldy, refrigerated after preservative film encapsulation at 0-5 DEG C 5-6 months, then clean, go
Skin, decaptitating, section, 15~25min of color protection, colour protecting liquid is to contain 1.00% citric acid, 0.24% ascorbic acid, 0.16% half Guang
The aqueous solution of propylhomoserin；By the burdock piece micro-wave vacuum after color protection to water content below 20%, micro-wave vacuum is temperature
Spend for 45~50 DEG C, vacuum pressure is 800~880Pa；Dried burdock piece is first crushed to 60 mesh with pulverizer, then with super
Atomizer is crushed to the burdock superfine powder that granularity is 200 mesh, stand-by；
Choose fresh, no disease and pests harm, without the Chinese yam gone mouldy, refrigerated 50-60 days at 0-5 DEG C after preservative film encapsulation, then clean, go
Skin, decaptitating, chopping, 15~25min of color protection, colour protecting liquid is to contain 0.1% ascorbic acid, 0.3% citric acid, 0.06%NaHCO3
The aqueous solution；By the Chinese yam silk micro-wave vacuum after color protection to water content below 20%, micro-wave vacuum is that temperature is
45~50 DEG C, vacuum pressure is 800~880Pa；Dried Chinese yam silk is first crushed to 60 mesh with pulverizer, then uses Ultramicro-powder
Broken machine is crushed to the Chinese yam superfine powder that granularity is 200 mesh, stand-by；
Selection mushroom meat is abundant, mushroom pleat consolidation dried thin mushroom, 60 mesh is first crushed to pulverizer, then be crushed to grain with micronizer
Spend for the mushroom powder of 100 mesh, it is stand-by；
Fresh carrot is chosen, directly cutting after cleaning puts into squeezer, plus equivalent water is squeezed the juice, and then crosses 100 mesh sieves,
Carrot juice is made, it is stand-by；
And face (2)：First Strong flour, burdock superfine powder, Chinese yam superfine powder, mushroom are weighed respectively by the parts by weight of constitutive material
Powder, konjaku powder and Gluten, add and 5~10min are pre-mixed in dough mixing machine, then add carrot by the parts by weight of constitutive material
Juice, mixes 5~10min under 40~60r/min rotating speed, then adds egg by the parts by weight of constitutive material, 80~
1~2min is mixed under 100r/min rotating speed, the water for being dissolved with edible salt and dietary alkali is eventually adding, 30~40min is mixed, obtains
To dough；
(3) cure：Dough is transferred in disc type aging machine, 5~8r/min of rotating speed, 25 DEG C of curing temperature, the curing time 10~
15min；
(4) tablettings：The dough of curing is pressed into the dough sheet that thickness is 5~6mm by multiple tracks pressure roller；
(5) dough sheet is cured：Dough sheet is stood into 5~10min of curing, the starch granules of flour, albumen is fully absorbed moisture；
(6) continuous tabletting：The dough sheet of curing is pressed into the dough sheet that thickness is 1~2mm, the calendering of each rolling by multiple tracks pressure roller
Than no more than 3:1；
(7) cut：The good dough sheet of rolling is cut into noodles using reciprocating cutoff tool, it is desirable to which the noodles that cut out are smooth, smooth, nothing
Burr, without drafting；
(8) restocking, have one's hair trimmed：The wet noodles cut are by the automatic peg of driving chain, and noodles are had one's hair trimmed by following immediately after hanging up properly；
(9) dry：Middle benefit gas speed oven drying method is dried in, prior to 25~35 DEG C of temperature, the condition of relative humidity 80~85%
Under predrying 60~90min, under the conditions of 35~45 DEG C of temperature, relative humidity 75~80% dry 150~180min, finally
90~120min is dried under the conditions of 20~25 DEG C of temperature, relative humidity 55~60%；
(10) undercarriage, tangent plane：Using undercarriage machine by the noodles undercarriage of drying, the finished product that different size is then cut into cutting machine is hung
Face, is finally packed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710472676.4A CN107048186A (en) | 2017-06-21 | 2017-06-21 | A kind of burdock vermicelli and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710472676.4A CN107048186A (en) | 2017-06-21 | 2017-06-21 | A kind of burdock vermicelli and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107048186A true CN107048186A (en) | 2017-08-18 |
Family
ID=59595157
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710472676.4A Pending CN107048186A (en) | 2017-06-21 | 2017-06-21 | A kind of burdock vermicelli and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107048186A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107535838A (en) * | 2017-09-21 | 2018-01-05 | 湖北十星杂粮食品有限公司 | A kind of root of kudzu vine konjaku flower mushroom noodles |
| CN108142813A (en) * | 2017-12-23 | 2018-06-12 | 安徽省临泉县金谷面粉有限公司 | A kind of nutrition fine dried noodles and its manufacture craft |
| CN108719790A (en) * | 2018-05-31 | 2018-11-02 | 广州聚禅现代农业研究院有限公司 | A kind of burdock face of aided blood pressure-lowering |
| CN108936290A (en) * | 2018-08-08 | 2018-12-07 | 徐州智科食品有限公司 | A kind of burdock face and preparation method thereof |
| CN108991508A (en) * | 2018-07-24 | 2018-12-14 | 河南创大粮食加工有限公司 | It is a kind of can lower hyperlipidemia, hypertension, hyperglycemia nutritive effect type vermicelli and its production technology |
| CN109673948A (en) * | 2018-12-14 | 2019-04-26 | 贵州宏财聚农投资有限责任公司 | A kind of Rosa roxburghii Tratt vermicelli and preparation method thereof |
| CN111067011A (en) * | 2018-10-19 | 2020-04-28 | 董业升 | Formula and preparation method of pure natural vegetable egg-flour mixed food |
| CN112806529A (en) * | 2021-01-16 | 2021-05-18 | 刘明胜 | Processing method of ostrich egg noodles |
| CN116602378A (en) * | 2023-04-24 | 2023-08-18 | 河南农业大学 | Color-retaining Chinese yam fine dried noodles and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823827A (en) * | 2012-09-26 | 2012-12-19 | 淮海工学院 | Production process of instant burdock powder |
| CN105231276A (en) * | 2015-10-22 | 2016-01-13 | 高磊 | Method for manufacturing burdock nutritional fine dried noodles |
| CN105410653A (en) * | 2015-11-27 | 2016-03-23 | 徐州立方机电设备制造有限公司 | Purple fine dried noodles capable of preventing cancer and making method of purple fine dried noodles |
-
2017
- 2017-06-21 CN CN201710472676.4A patent/CN107048186A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823827A (en) * | 2012-09-26 | 2012-12-19 | 淮海工学院 | Production process of instant burdock powder |
| CN105231276A (en) * | 2015-10-22 | 2016-01-13 | 高磊 | Method for manufacturing burdock nutritional fine dried noodles |
| CN105410653A (en) * | 2015-11-27 | 2016-03-23 | 徐州立方机电设备制造有限公司 | Purple fine dried noodles capable of preventing cancer and making method of purple fine dried noodles |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107535838A (en) * | 2017-09-21 | 2018-01-05 | 湖北十星杂粮食品有限公司 | A kind of root of kudzu vine konjaku flower mushroom noodles |
| CN108142813A (en) * | 2017-12-23 | 2018-06-12 | 安徽省临泉县金谷面粉有限公司 | A kind of nutrition fine dried noodles and its manufacture craft |
| CN108719790A (en) * | 2018-05-31 | 2018-11-02 | 广州聚禅现代农业研究院有限公司 | A kind of burdock face of aided blood pressure-lowering |
| CN108991508A (en) * | 2018-07-24 | 2018-12-14 | 河南创大粮食加工有限公司 | It is a kind of can lower hyperlipidemia, hypertension, hyperglycemia nutritive effect type vermicelli and its production technology |
| CN108936290A (en) * | 2018-08-08 | 2018-12-07 | 徐州智科食品有限公司 | A kind of burdock face and preparation method thereof |
| CN111067011A (en) * | 2018-10-19 | 2020-04-28 | 董业升 | Formula and preparation method of pure natural vegetable egg-flour mixed food |
| CN109673948A (en) * | 2018-12-14 | 2019-04-26 | 贵州宏财聚农投资有限责任公司 | A kind of Rosa roxburghii Tratt vermicelli and preparation method thereof |
| CN112806529A (en) * | 2021-01-16 | 2021-05-18 | 刘明胜 | Processing method of ostrich egg noodles |
| CN116602378A (en) * | 2023-04-24 | 2023-08-18 | 河南农业大学 | Color-retaining Chinese yam fine dried noodles and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107048186A (en) | A kind of burdock vermicelli and preparation method thereof | |
| CN103549284B (en) | Preparation method for nutritional fresh and wet noodles | |
| CN102894385B (en) | Rabbit sausage with oyster mushroom and pigskin | |
| CN105410653A (en) | Purple fine dried noodles capable of preventing cancer and making method of purple fine dried noodles | |
| CN107114681A (en) | A kind of yellow vermicelli rich in carrotene and preparation method thereof | |
| CN102885254B (en) | Stone-milled black soybean health-maintaining dried noodles | |
| CN103844191A (en) | Nutritional green vegetable fine dried noodles and preparation method thereof | |
| CN105010988A (en) | Spleen strengthening and digestion promoting vegetable fine dried noodle | |
| CN105942332A (en) | Compound fruit and vegetable nutritional vegetable paper and preparation method thereof | |
| CN105249178A (en) | Broad bean protein meat and preparation method thereof | |
| CN107439943A (en) | A kind of fruit noodles and preparation method thereof | |
| CN107048182A (en) | A kind of natural fruit and vegetables noodles industrialized preparing process | |
| CN103621895A (en) | Ginger noodles and production method thereof | |
| CN103637222A (en) | Bean dreg dried meat slices and preparation method thereof | |
| CN104366200A (en) | Manufacturing method of vermicelli containing beef and egg yolk | |
| CN103229943A (en) | Nutritional fine dried noodle containing Petasites tatewakianus Kitam. and chicken bone paste, and preparation method thereof | |
| CN107509944A (en) | A kind of Chinese toon vermicelli | |
| CN110613069B (en) | Method for preparing apple composite cloudy juice beverage by using sweet potato powder | |
| CN103519228A (en) | Preparation method for blood fat reduction sausages | |
| CN103120332A (en) | Fresh processed whitebait muddy bone flesh restaurant food and manufacturing method thereof | |
| CN105918922A (en) | Beef balls with konjac and making method thereof | |
| CN105919083A (en) | Chinese yam-burdock root nourishing vegetable paper and preparation method thereof | |
| CN108056383A (en) | A kind of burdock grain grain and preparation method thereof | |
| CN109845976A (en) | A kind of delicate fragrance type vegetarian sausage and preparation method thereof | |
| CN109043314A (en) | A kind of coarse cereals flour |
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: 20170818 |