CN107183533A - A kind of peppery bar of nutrition and health care cape jasmine fragrance of a flower tomato - Google Patents

A kind of peppery bar of nutrition and health care cape jasmine fragrance of a flower tomato Download PDF

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Publication number
CN107183533A
CN107183533A CN201710388575.9A CN201710388575A CN107183533A CN 107183533 A CN107183533 A CN 107183533A CN 201710388575 A CN201710388575 A CN 201710388575A CN 107183533 A CN107183533 A CN 107183533A
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parts
temperature
tomato
fresh
weight
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王先法
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HANSHAN COUNTY CHANGTONG FOOD MANUFACTURING Co Ltd
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HANSHAN COUNTY CHANGTONG FOOD MANUFACTURING Co Ltd
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Priority to CN201710388575.9A priority Critical patent/CN107183533A/en
Publication of CN107183533A publication Critical patent/CN107183533A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
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    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/10—Moulding
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
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    • A61K35/57—Birds; Materials from birds, e.g. eggs, feathers, egg white, egg yolk or endothelium corneum gigeriae galli
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    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
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    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/53—Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
    • A61K36/534—Mentha (mint)
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    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/74—Rubiaceae (Madder family)
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Abstract

The invention belongs to peppery bar processing technique field, the especially a kind of peppery bar of nutrition and health care cape jasmine fragrance of a flower tomato, it is made up of following raw material：Wheat flour, black rice, soya bean, tomato juice, duck blood, fresh gardenia petal, fresh asparagus lettuce leaf, orange peel, fresh mint leaf, coconut oil, bubble green pepper, chilli powder, salt, sodium acid carbonate, acacia honey, algal polysaccharides, Ghana's seed extract, tribulus terrestris extraction, milkwort extract；Uniform color of the present invention is glossy, in orange red, flexible, it is not scaling-off, without chip, the fragrant pure and fresh strong harmony of cape jasmine fragrance of a flower tomato, pungent is agreeable to the taste, smooth exquisiteness has chewy texture, aftertaste to have light tomato, has significant therapeutic effect to the patient of anaemia, hypertension and insomnia and dreamful sleep.

Description

A kind of peppery bar of nutrition and health care cape jasmine fragrance of a flower tomato
Technical field
The invention belongs to peppery bar processing technique field, the especially a kind of peppery bar of nutrition and health care cape jasmine fragrance of a flower tomato.
Background technology
Peppery bar be by raw material seasoning of flour, a kind of hot millet snack being made as auxiliary material such as dry, only sweet tea it is peppery, spicy, It is pungent
The various single pungents such as peppery, but not only most of nutritive values are not high for the existing peppery bar sold on the market, containing more Additive, both unhygienic or harmful to body, and mouthfeel is single, smell is not good, shelf life typically only has 6 months, easily The waste of peppery bar is caused, its cost is improved；Therefore, invention one kind can be effectively improved its mouthfeel, lift its healthy nutritive value Development of the peppery bar to peppery bar industry be significant.
The content of the invention
In view of the above-mentioned problems, a kind of the present invention is intended to provide peppery bar of nutrition and health care cape jasmine fragrance of a flower tomato.
The present invention is achieved through the following technical solutions：
A kind of peppery bar of nutrition and health care cape jasmine fragrance of a flower tomato, is made up of the raw material of following parts by weight：84 ~ 88 parts of wheat flour, black rice 31 ~ 33 parts, 18 ~ 19 parts of soya bean, 37 ~ 39 parts of tomato juice, 6.2 ~ 6.4 parts of duck blood, 9.2 ~ 9.4 parts of fresh gardenia petal, fresh lettuce 7.5 ~ 7.7 parts of bamboo shoot leaf, 9.7 ~ 9.9 parts of orange peel, 3.2 ~ 3.4 parts of fresh mint leaf, 8.4 ~ 8.6 parts of coconut oil, bubble green pepper 4.1 ~ 4.3 parts, 5.1 ~ 5.3 parts of chilli powder, 5.3 ~ 5.5 parts of salt, 0.57 ~ 0.59 part of sodium acid carbonate, 5.7 ~ 5.9 parts of acacia honey, marine alga 0.13 ~ 0.15 part of polysaccharide, 0.32 ~ 0.34 part of Ghana's seed extract, 0.27 ~ 0.29 part of tribulus terrestris extraction, milkwort extract 0.11 ~ 0.13 part；
Described tomato juice, is prepared according to the following steps：The fresh tomato of 44 ~ 45 parts by weight is cleaned into stripping and slicing, rotating speed is put into To be beaten 25 ~ 26min in 1300 ~ 1500r/min beater, take out, insert constant temperature in the baking box that temperature is 75 ~ 76 DEG C and dry Roasting 565 ~ 570s, takes out, and inserts 930 ~ 935s of cryostat in the household freezer that temperature is -7 ~ -6 DEG C, takes out, inserting temperature is 148 ~ 150 DEG C of the constant temperature steam in pot that steams handles 715 ~ 720s, takes out, room temperature natural cooling, adds 0.33 ~ 0.35 parts by weight Zytase be mixed evenly, it is 225 ~ 230min of ferment at constant temperature in 27 ~ 28 DEG C of fermenting case to insert temperature, is taken out, and is thrown Enter to 42 ~ 43 parts by weight, temperature to be boiled by fire in 48 ~ 49 DEG C of water, 14 ~ 15min of slow fire infusion and be 67 ~ 69r/ with rotating speed Min agitator is stirred, and is taken out, and room temperature natural cooling obtains tomato juice.
It is used as the further scheme of invention：A kind of preparation method of the peppery bar of nutrition and health care cape jasmine fragrance of a flower tomato, specific bag Include following steps：
（1）Black rice and soya bean are cleaned, input temperature is constant temperature 735 ~ 740s of frying in 79 ~ 80 DEG C of rotary frying pan, is taken out, and is thrown Enter 42 ~ 44min of grinding in the grinder that rotating speed is 2000 ~ 2200r/min, take out and insert temperature and steam pot for 214 ~ 216 DEG C Interior constant temperature steam handles 335 ~ 340s, and 254 ~ 256 DEG C are warming up to 4.2 ~ 4.4 DEG C/min heating rate, continues constant temperature steam 410 ~ 415s is handled, is taken out, room temperature natural cooling obtains soya bean black rice flour；
（2）Duck blood, fresh asparagus lettuce leaf and fresh mint leaf are cleaned respectively, the beater that input rotating speed is 2900 ~ 3100r/min 48 ~ 50min of middle mashing, takes out, and inserts constant temperature in the baking box that temperature is 92 ~ 93 DEG C and toasts 220 ~ 225s, with 2.8 ~ 3 DEG C/min Rate of temperature fall be cooled to 74 ~ 75 DEG C, continue constant temperature and toast 190 ~ 195s, take out, insert the vacuum that temperature is -18 ~ -17 DEG C cold It is 6.6% ~ 6.8% to moisture to freeze dry in drying box, takes out, obtains blood leaf freeze-dried powder；
（3）Fresh gardenia petal and orange peel are cleaned respectively, it is 2900 ~ 3100r/min's that rotating speed is put into together with bubble green pepper 52 ~ 54min is beaten in beater, is taken out, input weight is that 3.3 ~ 3.5 times of orange peel weight is measured, mass fraction is 25% ~ 27% Ethanol solution in, continue slow fire 17 ~ 18min of infusion after being boiled by fire, take out, it is 56 to add salt and sodium acid carbonate rotating speed ~ 58r/min agitator stirs 6 ~ 7min, and room temperature natural cooling obtains colored skin liquid；
（4）The coconut oil of wheat flour, soya bean black rice flour, tomato juice and 1/5 weight is put into the sum that rotating speed is 82 ~ 84r/min 9 ~ 10min is stirred in the machine of face, appropriate water is added and continues to stir 16 ~ 17min, take out, insert the fermenting case that temperature is 32 ~ 33 DEG C 160 ~ 170min of interior fermentation, takes out, and puts into and flower skin liquid, acacia honey, marine alga are added in the dough mixing machine that rotating speed is 67 ~ 69r/min Polysaccharide, Ghana's seed extract, tribulus terrestris extraction and milkwort extract stir 19 ~ 20min, take out, and insert temperature for 36 ~ 37 DEG C Fermenting case in fermentation 200 ~ 210min, take out, obtain peppery bar dough；
（5）The coconut oil of 4/5 weight is heated to 82 ~ 84 DEG C, chilli powder slow fire 74 ~ 76s of frying is added, addition weight is capsicum 3.4 ~ 3.6 times of amounts of powder weight, temperature are 74 ~ 76 DEG C of the hydrology 11 ~ 12min of fiery infusion, are taken out, room temperature natural cooling obtains capsicum Oil；
（6）The packing of peppery bar dough is inserted in mould, constant temperature in the baking box that temperature is 77 ~ 78 DEG C is inserted and toasts 385 ~ 390s, 94 ~ 95 DEG C are warming up to 4.5 ~ 4.7 DEG C/min heating rate, continues constant temperature and toasts 220 ~ 225s, take out, temperature is inserted in the demoulding Spend and handle 280 ~ 285s for 177 ~ 179 DEG C of the constant temperature steam in pot that steams, take out, it is 43 ~ 45r/min to add chilli oil rotating speed Agitator stir 36 ~ 38min, obtain the peppery bar of nutrition and health care cape jasmine fragrance of a flower tomato；
（7）Vacuum bagged, sterilizes, and labelling obtains finished product.
It is used as the further scheme of invention：Described mould is shaped as pentalpha, heart, rectangle, circle, triangle In one or more.
Beneficial effects of the present invention：The peppery bar of a kind of nutrition and health care cape jasmine fragrance of a flower tomato that the present invention is provided, uniform color It is glossy, in orange red, flexible, it is not scaling-off, without chip, the fragrant pure and fresh strong harmony of cape jasmine fragrance of a flower tomato, pungent is agreeable to the taste, smooth Exquisiteness has chewy texture, aftertaste to have light tomato, has significant therapeutic effect to the patient of anaemia, hypertension and insomnia and dreamful sleep； Tomato juice, soya bean and black rice are added, the taste and flavor of peppery bar is not only enriched, and effectively cause peppery bar is more flexible to chew Strength；Duck blood, fresh gardenia petal, fresh asparagus lettuce leaf, orange peel and fresh mint leaf are added, intelligence and memory can not only be improved Power, anti-aging, moreover it is possible to promote arterial flow, improve the hematopoietic function of hemopoietic system, and effectively lift the fragrance of peppery bar, increase Plus appetite sense；A variety of extract mating reactions are added, the precipitation of each nutrition composition in peppery bar is not only effectively facilitated, its absorption is improved Digestibility, is effectively improved nervous oppressive mood, improves sleep quality, effectively reduce blood pressure, and can effectively extend peppery bar Shelf life, it is never degenerated within 36 months not spoiled.
Embodiment
Illustrate the present invention with specific embodiment below, but be not limitation of the present invention.
Embodiment 1
In the embodiment of the present invention, a kind of peppery bar of nutrition and health care cape jasmine fragrance of a flower tomato is made up of the raw material of following parts by weight：Wheat 84 parts of powder, 31 parts of black rice, 18 parts of soya bean, 37 parts of tomato juice, 6.2 parts of duck blood, 9.2 parts of fresh gardenia petal, fresh asparagus lettuce leaf 7.5 Part, 9.7 parts of orange peel, 3.2 parts of fresh mint leaf, 8.4 parts of coconut oil, 4.1 parts of bubble green pepper, 5.1 parts of chilli powder, 5.3 parts of salt, 0.57 part of sodium acid carbonate, 5.7 parts of acacia honey, 0.13 part of algal polysaccharides, 0.32 part of Ghana's seed extract, tribulus terrestris extraction 0.27 Part, 0.11 part of milkwort extract；
Described tomato juice, is prepared according to the following steps：The fresh tomato of 44 parts by weight is cleaned into stripping and slicing, input rotating speed is 25min is beaten in 1300r/min beater, is taken out, constant temperature baking 565s in the baking box that temperature is 75 DEG C is inserted, takes out, It is cryostat 930s in -7 DEG C of household freezer to insert temperature, take out, and inserts temperature and is steamed for 148 DEG C in pot at constant temperature steam 715s is managed, is taken out, room temperature natural cooling, the zytase for adding 0.33 parts by weight is mixed evenly, temperature is inserted for 27 DEG C Fermenting case in ferment at constant temperature 225min, take out, it is to be boiled by fire in 48 DEG C of water to put into 42 parts by weight, temperature, and slow fire is endured Boil 14min and be 67r/min with rotating speed agitator be stirred, take out, room temperature natural cooling obtains tomato juice.
It is used as the further scheme of invention：A kind of preparation method of the peppery bar of nutrition and health care cape jasmine fragrance of a flower tomato, specific bag Include following steps：
（1）Black rice and soya bean are cleaned, input temperature is constant temperature frying 735s in 79 ~ 80 DEG C of rotary frying pan, is taken out, and input turns Speed is grinding 42min in 2000r/min grinder, and taking-up is inserted temperature and handled for 214 DEG C of the constant temperature steam in pot that steams 335s, 254 are warming up to 4.2 DEG C/min heating rate ~ DEG C, continue constant temperature steam processing 410s, take out, room temperature is naturally cold But, soya bean black rice flour is obtained；
（2）Duck blood, fresh asparagus lettuce leaf and fresh mint leaf are cleaned respectively, put into rotating speed to beat in 2900r/min beater 48min is starched, is taken out, constant temperature baking 220s in the baking box that temperature is 92 DEG C is inserted, is cooled to 2.8 DEG C/min rate of temperature fall 74 DEG C, continue constant temperature baking 190s, take out, inserting drying to moisture in the vacuum freezing drying oven that temperature is -18 DEG C is 6.6%, take out, obtain blood leaf freeze-dried powder；
（3）Fresh gardenia petal and orange peel are cleaned respectively, the beater that rotating speed is 2900r/min is put into together with bubble green pepper Middle mashing 52min, takes out, during input weight is the ethanol solution that 3.3 times of orange peel weight amount, mass fractions are 25%, big fire Continue slow fire infusion 17min after boiling, take out, add the agitator stirring that salt and sodium acid carbonate are 56r/min with rotating speed 6min, room temperature natural cooling obtains colored skin liquid；
（4）The coconut oil of wheat flour, soya bean black rice flour, tomato juice and 1/5 weight is put into rotating speed for 82r/min's and face 9min is stirred in machine, appropriate water is added and continues to stir 16min, take out, insert and fermented in the fermenting case that temperature is 32 DEG C 160min, takes out, and puts into add in the dough mixing machine that rotating speed is 67r/min and spends skin liquid, acacia honey, algal polysaccharides, Ghana's seed to carry Thing, tribulus terrestris extraction and milkwort extract stirring 19min are taken, is taken out, is inserted and fermented in the fermenting case that temperature is 36 DEG C 200min, takes out, obtains peppery bar dough；
（5）The coconut oil of 4/5 weight is heated to 82 DEG C, chilli powder slow fire frying 74s is added, addition weight is chilli powder weight 3.4 times of amounts, temperature are 74 DEG C of the fiery infusion 11min of the hydrology, are taken out, room temperature natural cooling obtains chilli oil；
（6）The packing of peppery bar dough is inserted in mould, constant temperature baking 385s in the baking box that temperature is 77 DEG C is inserted, with 4.5 DEG C/min heating rate is warming up to 94 DEG C, continue constant temperature baking 220s, take out, the demoulding, insert temperature and steam pot for 177 DEG C Interior constant temperature steam handles 280s, takes out, and adds the agitator stirring 36min that chilli oil is 43r/min with rotating speed, obtains nutrition and health care The peppery bar of cape jasmine fragrance of a flower tomato；
（7）Vacuum bagged, sterilizes, and labelling obtains finished product.
Embodiment 2
In the embodiment of the present invention, a kind of peppery bar of nutrition and health care cape jasmine fragrance of a flower tomato is made up of the raw material of following parts by weight：Wheat 86 parts of powder, 32 parts of black rice, 18.5 parts of soya bean, 38 parts of tomato juice, 6.3 parts of duck blood, 9.3 parts of fresh gardenia petal, fresh asparagus lettuce leaf 7.6 parts, 9.8 parts of orange peel, 3.3 parts of fresh mint leaf, 8.5 parts of coconut oil, 4.2 parts of bubble green pepper, 5.2 parts of chilli powder, salt 5.4 Part, 0.58 part of sodium acid carbonate, 5.8 parts of acacia honey, 0.14 part of algal polysaccharides, 0.33 part of Ghana's seed extract, tribulus terrestris extraction 0.28 part, 0.12 part of milkwort extract；
Described tomato juice, is prepared according to the following steps：The fresh tomato of 44.5 parts by weight is cleaned into stripping and slicing, input rotating speed is 25.5min is beaten in 1400r/min beater, is taken out, constant temperature baking 568s in the baking box that temperature is 75.5 DEG C is inserted, takes Go out, it is cryostat 933s in -6.5 DEG C of household freezer to insert temperature, is taken out, insert temperature and steam constant temperature in pot for 149 DEG C Steam treatment 718s, takes out, room temperature natural cooling, and the zytase for adding 0.34 parts by weight is mixed evenly, and inserts temperature For ferment at constant temperature 228min in 27.5 DEG C of fermenting cases, take out, put into big fire in the water that 42.5 parts by weight, temperature are 48.5 DEG C Boil, the slow fire infusion 14.5min and agitator for being 68r/min with rotating speed is stirred, take out, room temperature natural cooling, obtain kind Tomato juice.
It is used as the further scheme of invention：The preparation method and embodiment of a kind of peppery bar of nutrition and health care cape jasmine fragrance of a flower tomato 1 is identical.
Embodiment 3
In the embodiment of the present invention, a kind of peppery bar of nutrition and health care cape jasmine fragrance of a flower tomato is made up of the raw material of following parts by weight：Wheat 88 parts of powder, 33 parts of black rice, 19 parts of soya bean, 39 parts of tomato juice, 6.4 parts of duck blood, 9.4 parts of fresh gardenia petal, fresh asparagus lettuce leaf 7.7 Part, 9.9 parts of orange peel, 3.4 parts of fresh mint leaf, 8.6 parts of coconut oil, 4.3 parts of bubble green pepper, 5.3 parts of chilli powder, 5.5 parts of salt, 0.59 part of sodium acid carbonate, 5.9 parts of acacia honey, 0.15 part of algal polysaccharides, 0.34 part of Ghana's seed extract, tribulus terrestris extraction 0.29 Part, 0.13 part of milkwort extract；
Described tomato juice, is prepared according to the following steps：The fresh tomato of 45 parts by weight is cleaned into stripping and slicing, input rotating speed is 26min is beaten in 1500r/min beater, is taken out, constant temperature baking 570s in the baking box that temperature is 76 DEG C is inserted, takes out, It is cryostat 935s in -6 DEG C of household freezer to insert temperature, take out, and inserts temperature and is steamed for 150 DEG C in pot at constant temperature steam 720s is managed, is taken out, room temperature natural cooling, the zytase for adding 0.35 parts by weight is mixed evenly, temperature is inserted for 28 DEG C Fermenting case in ferment at constant temperature 230min, take out, it is to be boiled by fire in 49 DEG C of water to put into 43 parts by weight, temperature, and slow fire is endured Boil 15min and be 69r/min with rotating speed agitator be stirred, take out, room temperature natural cooling obtains tomato juice.
It is used as the further scheme of invention：The preparation method and embodiment of a kind of peppery bar of nutrition and health care cape jasmine fragrance of a flower tomato 1 is identical.
The subject 100 of random selection 18 ~ 65 years old, is randomly divided into 4 groups, every group of 25 people, to the nutrition and health care cape jasmine fragrance of a flower The peppery bar of tomato and the commercially available common peppery bar of comparative example carry out subjective appreciation, and each full marks is 100 points, and final score is average mark, The subjective appreciation of the embodiment nutrition and health care peppery bar of cape jasmine fragrance of a flower tomato and the commercially available common peppery bar of comparative example is shown in Table 1：
The subjective appreciation of the embodiment nutrition and health care peppery bar of cape jasmine fragrance of a flower tomato of table 1 and the commercially available common peppery bar of comparative example
From the results shown in Table 1, the peppery bar of cape jasmine fragrance of a flower tomato of embodiment, uniform color is glossy, in orange red, has Toughness, it is not scaling-off, without chip, the fragrant pure and fresh strong harmony of cape jasmine fragrance of a flower tomato, pungent is agreeable to the taste, smooth exquisiteness has chewy texture, aftertaste to have Light tomato, obtains liking for consumers in general.
The nutrition and health care effect of the embodiment nutrition and health care peppery bar of cape jasmine fragrance of a flower tomato and the commercially available common peppery bar of comparative example：
Effectively：Malaise symptoms mitigate or disappeared；It is invalid：Malaise symptoms are constant or more serious.
Each 100 of the patient of anaemia, hypertension and insomnia and dreamful sleep is randomly choosed, 2 groups are randomly divided into, every group of 50 people own Patient disables all medicines for tested first 3 days, and embodiment and comparative example group eat the peppery bar 30g of the group for each person every day, and the tested time is 20 days, the nutrition and health care effect of the embodiment nutrition and health care peppery bar of cape jasmine fragrance of a flower tomato and the commercially available common peppery bar of comparative example was shown in Table 2：
The nutrition and health care effect of the embodiment nutrition and health care peppery bar of cape jasmine fragrance of a flower tomato of table 2 and the commercially available common peppery bar of comparative example
From table 2, it can be seen that edible for patients of the peppery bar of nutrition and health care cape jasmine fragrance of a flower tomato of embodiment respectively through a variety of diseases Afterwards, it can effectively suppress a variety of diseases, mitigate symptom, it is efficient apparently higher than comparative example, illustrates the nutrition that the present invention is provided The peppery bar of health care cape jasmine fragrance of a flower tomato has good nutrition and health care effect.

Claims (3)

1. the peppery bar of a kind of nutrition and health care cape jasmine fragrance of a flower tomato, it is characterised in that be made up of the raw material of following parts by weight：Wheat flour 84 ~ 88 parts, 31 ~ 33 parts of black rice, 18 ~ 19 parts of soya bean, 37 ~ 39 parts of tomato juice, 6.2 ~ 6.4 parts of duck blood, fresh gardenia petal 9.2 ~ 9.4 parts, 7.5 ~ 7.7 parts of fresh asparagus lettuce leaf, 9.7 ~ 9.9 parts of orange peel, 3.2 ~ 3.4 parts of fresh mint leaf, coconut oil 8.4 ~ 8.6 Part, 4.1 ~ 4.3 parts of bubble green pepper, 5.1 ~ 5.3 parts of chilli powder, 5.3 ~ 5.5 parts of salt, 0.57 ~ 0.59 part of sodium acid carbonate, acacia honey 5.7 ~ 5.9 parts, it is 0.13 ~ 0.15 part of algal polysaccharides, 0.32 ~ 0.34 part of Ghana's seed extract, 0.27 ~ 0.29 part of tribulus terrestris extraction, remote 0.11 ~ 0.13 part of will extract；
Described tomato juice, is prepared according to the following steps：The fresh tomato of 44 ~ 45 parts by weight is cleaned into stripping and slicing, rotating speed is put into To be beaten 25 ~ 26min in 1300 ~ 1500r/min beater, take out, insert constant temperature in the baking box that temperature is 75 ~ 76 DEG C and dry Roasting 565 ~ 570s, takes out, and inserts 930 ~ 935s of cryostat in the household freezer that temperature is -7 ~ -6 DEG C, takes out, inserting temperature is 148 ~ 150 DEG C of the constant temperature steam in pot that steams handles 715 ~ 720s, takes out, room temperature natural cooling, adds 0.33 ~ 0.35 parts by weight Zytase be mixed evenly, it is 225 ~ 230min of ferment at constant temperature in 27 ~ 28 DEG C of fermenting case to insert temperature, is taken out, and is thrown Enter to 42 ~ 43 parts by weight, temperature to be boiled by fire in 48 ~ 49 DEG C of water, 14 ~ 15min of slow fire infusion and be 67 ~ 69r/ with rotating speed Min agitator is stirred, and is taken out, and room temperature natural cooling obtains tomato juice.
2. the preparation method of the peppery bar of nutrition and health care cape jasmine fragrance of a flower tomato according to claim 1, it is characterised in that specific Comprise the following steps：
（1）Black rice and soya bean are cleaned, input temperature is constant temperature 735 ~ 740s of frying in 79 ~ 80 DEG C of rotary frying pan, is taken out, and is thrown Enter 42 ~ 44min of grinding in the grinder that rotating speed is 2000 ~ 2200r/min, take out and insert temperature and steam pot for 214 ~ 216 DEG C Interior constant temperature steam handles 335 ~ 340s, and 254 ~ 256 DEG C are warming up to 4.2 ~ 4.4 DEG C/min heating rate, continues constant temperature steam 410 ~ 415s is handled, is taken out, room temperature natural cooling obtains soya bean black rice flour；
（2）Duck blood, fresh asparagus lettuce leaf and fresh mint leaf are cleaned respectively, the beater that input rotating speed is 2900 ~ 3100r/min 48 ~ 50min of middle mashing, takes out, and inserts constant temperature in the baking box that temperature is 92 ~ 93 DEG C and toasts 220 ~ 225s, with 2.8 ~ 3 DEG C/min Rate of temperature fall be cooled to 74 ~ 75 DEG C, continue constant temperature and toast 190 ~ 195s, take out, insert the vacuum that temperature is -18 ~ -17 DEG C cold It is 6.6% ~ 6.8% to moisture to freeze dry in drying box, takes out, obtains blood leaf freeze-dried powder；
（3）Fresh gardenia petal and orange peel are cleaned respectively, it is 2900 ~ 3100r/min's that rotating speed is put into together with bubble green pepper 52 ~ 54min is beaten in beater, is taken out, input weight is that 3.3 ~ 3.5 times of orange peel weight is measured, mass fraction is 25% ~ 27% Ethanol solution in, continue slow fire 17 ~ 18min of infusion after being boiled by fire, take out, it is 56 to add salt and sodium acid carbonate rotating speed ~ 58r/min agitator stirs 6 ~ 7min, and room temperature natural cooling obtains colored skin liquid；
（4）The coconut oil of wheat flour, soya bean black rice flour, tomato juice and 1/5 weight is put into the sum that rotating speed is 82 ~ 84r/min 9 ~ 10min is stirred in the machine of face, appropriate water is added and continues to stir 16 ~ 17min, take out, insert the fermenting case that temperature is 32 ~ 33 DEG C 160 ~ 170min of interior fermentation, takes out, and puts into and flower skin liquid, acacia honey, marine alga are added in the dough mixing machine that rotating speed is 67 ~ 69r/min Polysaccharide, Ghana's seed extract, tribulus terrestris extraction and milkwort extract stir 19 ~ 20min, take out, and insert temperature for 36 ~ 37 DEG C Fermenting case in fermentation 200 ~ 210min, take out, obtain peppery bar dough；
（5）The coconut oil of 4/5 weight is heated to 82 ~ 84 DEG C, chilli powder slow fire 74 ~ 76s of frying is added, addition weight is capsicum 3.4 ~ 3.6 times of amounts of powder weight, temperature are 74 ~ 76 DEG C of the hydrology 11 ~ 12min of fiery infusion, are taken out, room temperature natural cooling obtains capsicum Oil；
（6）The packing of peppery bar dough is inserted in mould, constant temperature in the baking box that temperature is 77 ~ 78 DEG C is inserted and toasts 385 ~ 390s, 94 ~ 95 DEG C are warming up to 4.5 ~ 4.7 DEG C/min heating rate, continues constant temperature and toasts 220 ~ 225s, take out, temperature is inserted in the demoulding Spend and handle 280 ~ 285s for 177 ~ 179 DEG C of the constant temperature steam in pot that steams, take out, it is 43 ~ 45r/min to add chilli oil rotating speed Agitator stir 36 ~ 38min, obtain the peppery bar of nutrition and health care cape jasmine fragrance of a flower tomato；
（7）Vacuum bagged, sterilizes, and labelling obtains finished product.
3. the preparation method of the peppery bar of nutrition and health care cape jasmine fragrance of a flower tomato according to claim 1, it is characterised in that described Mould the one or more being shaped as in pentalpha, heart, rectangle, circle, triangle.
CN201710388575.9A 2017-05-27 2017-05-27 A kind of peppery bar of nutrition and health care cape jasmine fragrance of a flower tomato Pending CN107183533A (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110013002A (en) * 2019-03-13 2019-07-16 武汉轻工大学 A kind of peppery item of nutrition and preparation method thereof

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