CN107232528A - Amorphophalus rivieri dried noodle and preparation method thereof - Google Patents
Amorphophalus rivieri dried noodle and preparation method thereof Download PDFInfo
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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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
The invention discloses Yi Zhong Amorphophalus rivieri dried noodles and preparation method thereof.The dried noodle includes the component of following parts by weight：2 ~ 5 parts of 12 ~ 16 parts of konjaku flour, 95 ~ 100 parts of starch, 5 ~ 10 parts of fishbone dust, 5 ~ 10 parts of dusty yeast, 5 ~ 10 parts of radix glycyrrhizae, 1 ~ 3 part of dried orange peel, 2 ~ 5 parts of Chinese yam, 0.5 ~ 2 part of fructus cannabis, 5 ~ 10 parts of the bark of official magnolia, 5 ~ 10 parts of the dried immature fruit of citron orange, 3 ~ 5 parts of food emulsifying agent and sodium bicarbonate solution；Its preparation method is：（1）Radix glycyrrhizae, dried orange peel, Chinese yam, fructus cannabis, the bark of official magnolia and the dried immature fruit of citron orange are mixed by formula, decocted, decoction is collected；（2）Konjaku flour, starch, fishbone dust, food emulsifying agent and dusty yeast are mixed, plus it is into the liquid, stand expanded；（3）Concentration is added into the material after expanded to mix for 2% sodium bicarbonate solution, dispersed with stirring, refining extrusion is dried, that is, get Amorphophalus rivieri dried noodle.The dried noodle that the inventive method is prepared, not only with high nutritive value, is also less prone to broken strip.
Description
Technical field
The invention belongs to food processing technology field, and in particular to Yi Zhong Amorphophalus rivieri dried noodles and preparation method thereof.
Background technology
Konjaku, containing 16 kinds of amino acid, ten kinds of mineral trace elements and abundant food fiber, is preventing glycosuria
Have in terms of disease, hypertension and act on well, and the characteristic of its low-heat, low fat, low sugar, to preventing and treating colon cancer, breast cancer, obesity
The crowd of disease etc. can be described as a kind of first-class not only lavish but also food being healthy and strong of curing the disease, in addition, it disappears in a variety of stomach of preventing and treating
Change system chronic disease.
Existing noodles are typically all that wheat flour is raw material, are processed as fresh noodle or dry as vermicelli, not only nutritive value
Low, heat is high, is also very easy to broken strip.
The content of the invention
For above-mentioned deficiency of the prior art, the present invention provides Yi Zhong Amorphophalus rivieri dried noodles and preparation method thereof, can effectively solved
Certainly existing noodles are of low nutritive value, easy broken strip the problem of.
Yi Zhong Amorphophalus rivieri dried noodles, include the component of following parts by weight：
12 ~ 16 parts of konjaku flour, 95 ~ 100 parts of starch, 5 ~ 10 parts of fishbone dust, 5 ~ 10 parts of dusty yeast, 5 ~ 10 parts of radix glycyrrhizae, dried orange peel 1 ~ 3
Part, 2 ~ 5 parts of Chinese yam, 0.5 ~ 2 part of fructus cannabis, 5 ~ 10 parts of the bark of official magnolia, 5 ~ 10 parts of the dried immature fruit of citron orange, 3 ~ 5 parts of food emulsifying agent and concentration are 2%
2 ~ 5 parts of sodium bicarbonate solution.
Further, the component of following parts by weight is included：14 parts of konjaku flour, 98 parts of starch, 8 parts of fishbone dust, dusty yeast 8
Part, 5 parts of radix glycyrrhizae, 3 parts of dried orange peel, 3 parts of Chinese yam, 1 part of fructus cannabis, 8 parts of the bark of official magnolia, 7 parts of the dried immature fruit of citron orange, 3 parts of food emulsifying agent and concentration are
5 parts of 2% sodium bicarbonate solution.
Further, food emulsifying agent be CSL, stearoyl lactate, diacetyl tartarate monoglyceride or
Sucrose fatty ester.
Further, konjaku flour, which is prepared by the following method, obtains：
（1）It is 140 ~ 160 mesh powders that clean konjaku, which is crushed, adds the water of 2 ~ 3 times of powder weight, and stirring and dissolving is filtered,
Collect filtrate；
（2）It is 1 ~ 2 to adjust filtrate pH value, is warming up to 80 ~ 85 DEG C of sour water 5 ~ 8h of solution, and it is 5 ~ 6 then to adjust solution ph, is added
Enzyme activity is 60 ~ 70U/mL composite enzyme solution, and 2 ~ 3h is digested in 50 ~ 60 DEG C, and enzymolysis liquid is collected in filtering；Wherein, complex enzyme is molten
The volume ratio of liquid and filtrate is 0.05 ~ 0.1；
（3）95% isometric ethanol is added into enzymolysis liquid, stirring is stood, filtering collects sediment, then washed with 90% ethanol
Twice, finally it is dissolved in water, is evaporated, is crushed to particle diameter for 100 ~ 120 mesh powders, obtains konjaku flour.
Further, step（2）Acid solution used is that volume ratio is 1 during middle regulation filtrate pH value:1 citric acid and acetic acid
Mixed solution.
Further, step（2）Middle composite enzyme solution and the volume ratio of filtrate are 0.1.
Further, step（2）The enzyme activity of middle composite enzyme solution is 65U/mL.
Further, step（2）It is 1 that middle complex enzyme, which includes weight ratio,:0.8 alpha-amylase and amylopsin.
The preparation method of Shang Shu Amorphophalus rivieris dried noodle, comprises the following steps：
（1）Radix glycyrrhizae, dried orange peel, Chinese yam, fructus cannabis, the bark of official magnolia and the dried immature fruit of citron orange are mixed by formula, the water of 3 ~ 5 times of mixture weight is added,
1 ~ 2h is soaked, 3 ~ 5h is then decocted, filtrate is collected in filtering, then centrifuges 5 ~ 10min, collects decoction；
（2）Konjaku flour, starch, fishbone dust, food emulsifying agent and dusty yeast are mixed, decoction, thing to be mixed are added while stirring
After being changed into thick, stop adding decoction, and continue 8 ~ 10min of stirring, then stand expanded 1.5 ~ 3h；
（3）Concentration is added into the material after expanded to mix for 2% sodium bicarbonate solution, 30 ~ 40min of dispersed with stirring, then refine
1 ~ 2h, then the product after refining is extruded, it is fallen into 85 ~ 90 DEG C of hot water, then be placed on cold in 5 ~ 10 DEG C of cold water
But, finally dry, that is, get Amorphophalus rivieri dried noodle.
Beneficial effects of the present invention are：
1st, Glucomannan, with powerful expansive force, is not absorbed, not contained heat, there is satiety as soluble dietary fiber,
And the absorption with delay glucose can be reduced, and it is the good ancillary drug of diabetes, can the gentle slow fat-reducing of pre- preventing obesity, Er Qieneng
Water, water conservation are absorbed, and faecal volume and mellowness are increased by glycolysis, beneficial to defaecation, constipation is prevented.It is prepared by the inventive method
During konjaku flour containing 75 ~ 80% Glucomannans, filtered before this, and removed the insoluble substance in konjaku flour, then using acid
The mode of hydrolysis, is tentatively extracted to the Glucomannan in konjaku flour, then is digested by alpha-amylase and amylopsin, makes evil spirit
The glucoside key fracture of starch long-chain molecule, further extracts the glucoside contained in konjaku flour in taro powder, finally obtains Portugal sweet poly-
Sugared content is 80% or so konjaku flour.
2nd, it is edible mainly due to citric acid and acetic acid from citric acid and acetic acid as the acid solution of regulation pH value
Acids, will not produce influence to the quality of product, also will not produce harm to human body.
3rd, before untreated, konjaku flour is dissolved in the water brown, and its color and luster can also produce one for the application of konjaku flour
Fixing to ring, therefore, in last purification phase, high concentration ethanol can not only be such that it is separated out from solution, moreover it is possible to absorb pigment, make
Product color is more nearly white.
4th, Chinese medicine dried orange peel, the bark of official magnolia, the dried immature fruit of citron orange, Chinese yam, the fructus cannabis selected in the present invention, which are respectively provided with, is easy to digest and assimilate, and arranges
Just lead to intestines, lift intestines peristalsis power, strengthen the effect of intestinal fluid secretion, to promote enteron aisle to the assimilation effects of various nutriments；
Meanwhile, in Chinese medicine contain substantial amounts of flavones, saponin(e isoreactivity composition, can You imitate Ti Sheng Amorphophalus rivieri dried noodles nutritive value.
5th, konjaku and the dried immature fruit of citron orange are cold in nature, therefore, according to the principle of " monarch ", are neutralized using the warm-natured bark of official magnolia and dried orange peel
The characteristics of its " cold ", and konjaku, the dried immature fruit of citron orange, dried orange peel magnolia obovata all have some bitter tastes, to avoid influenceing product taste, using mild-natured
Sweet Chinese yam, fructus cannabis and radix glycyrrhizae neutralizes, while aiding in enhancing intestinal absorption ability.
6th, CSL be anionic emulsifier, add water stirring when hydrophilic radical and lipophilic group respectively with evil spirit
Glucomannan and fatty constituents in taro powder are combined, and exceed the viscous tough of any natural plant gum along with Glucomannan has
Degree, therefore a kind of bonding force very strong network-like " bridge formation " structure is formed, so as to improve the mechanical strength of noodles, it is difficult it
Fracture.
Embodiment
The embodiment to the present invention is described below, in order to which those skilled in the art understand this hair
It is bright, it should be apparent that the invention is not restricted to the scope of embodiment, for those skilled in the art,
As long as various change is in the spirit and scope of the present invention that appended claim is limited and is determined, these changes are aobvious and easy
See, all are using the innovation and creation of present inventive concept in the row of protection.
Embodiment 1
Yi Zhong Amorphophalus rivieri dried noodles, include the component of following parts by weight：12 parts of konjaku flour, 95 parts of starch, 5 parts of fishbone dust, dusty yeast 5
Part, 5 parts of radix glycyrrhizae, 1 part of dried orange peel, 2 parts of Chinese yam, 0.5 part of fructus cannabis, 5 parts of the bark of official magnolia, 5 parts of the dried immature fruit of citron orange, 3 parts of CSL and dense
Spend 2 parts of the sodium bicarbonate solution for 2%.
Wherein, the preparation method of konjaku flour is：
（1）It is 160 mesh powders that clean konjaku, which is crushed, adds the water of 2 times of powder weight, and filter is collected in stirring and dissolving, filtering
Liquid；
（2）Volume ratio is used for 1:It is 2 that 1 citric acid and the mixed solution of acetic acid, which adjust filtrate pH value, is warming up to 85 DEG C of sour waters
8h is solved, it is 6 then to adjust solution ph, add alpha-amylase and amylopsin mixed solution that enzyme activity is 60U/mL, in
Enzymolysis liquid is collected in 60 DEG C of enzymolysis 3h, filtering；Wherein, alpha-amylase and the volume ratio of amylopsin mixed solution and filtrate are
0.05；Alpha-amylase and the weight of amylopsin ratio are 1:08；
（3）95% isometric ethanol is added into enzymolysis liquid, stirring is stood, filtering collects sediment, then washed with 90% ethanol
Twice, finally it is dissolved in water, is evaporated, is crushed to particle diameter for 100 mesh powders, obtains the konjaku flour containing 75% Glucomannan.
The preparation method of Shang Shu Amorphophalus rivieris dried noodle, comprises the following steps：
（1）Radix glycyrrhizae, dried orange peel, Chinese yam, fructus cannabis, the bark of official magnolia and the dried immature fruit of citron orange are mixed by formula, the water of 5 times of mixture weight, leaching is added
2h is steeped, 5h is then decocted, filtered, filtrate is collected, then centrifuges 10min, decoction is collected；
（2）Konjaku flour, starch, fishbone dust, CSL and dusty yeast are mixed, decoction is added while stirring, it is to be mixed
After thing is changed into thick, stop adding decoction, and continue to stir 10min, then stand expanded 3h；
（3）The sodium bicarbonate solution that concentration is 2%, dispersed with stirring 40min, in conche are added into the material after expanded
2h is refined, the product after refining is then squeezed into silk or strip with filament plate, it is fallen into 85 DEG C of hot water, then be placed on 5
DEG C cold water in cool down, finally dry, that is, get Amorphophalus rivieri dried noodle.
Embodiment 2
Yi Zhong Amorphophalus rivieri dried noodles, include the component of following parts by weight：14 parts of konjaku flour, 98 parts of starch, 8 parts of fishbone dust, dusty yeast 8
Part, 5 parts of radix glycyrrhizae, 3 parts of dried orange peel, 3 parts of Chinese yam, 1 part of fructus cannabis, 8 parts of the bark of official magnolia, 7 parts of the dried immature fruit of citron orange, 3 parts of food emulsifying agent and concentration are
5 parts of 2% sodium bicarbonate solution.
Wherein, the preparation method of konjaku flour is：
（1）It is 160 mesh powders that clean konjaku, which is crushed, adds the water of 3 times of powder weight, and filter is collected in stirring and dissolving, filtering
Liquid；
（2）Volume ratio is used for 1:It is 2 that 1 citric acid and the mixed solution of acetic acid, which adjust filtrate pH value, is warming up to 85 DEG C of sour waters
8h is solved, it is 6 then to adjust solution ph, add alpha-amylase and amylopsin mixed solution that enzyme activity is 65U/mL, in
Enzymolysis liquid is collected in 60 DEG C of enzymolysis 3h, filtering；Wherein, alpha-amylase and the volume ratio of amylopsin mixed solution and filtrate are
0.1；Alpha-amylase and the weight of amylopsin ratio are 1:08；
（3）95% isometric ethanol is added into enzymolysis liquid, stirring is stood, filtering collects sediment, then washed with 90% ethanol
Twice, finally it is dissolved in water, is evaporated, is crushed to particle diameter for 120 mesh powders, obtains the konjaku flour containing 80% Glucomannan.
The preparation method of Shang Shu Amorphophalus rivieris dried noodle, comprises the following steps：
（1）Radix glycyrrhizae, dried orange peel, Chinese yam, fructus cannabis, the bark of official magnolia and the dried immature fruit of citron orange are mixed by formula, the water of 3 times of mixture weight, leaching is added
2h is steeped, 4h is then decocted, filtered, filtrate is collected, then centrifuges 10min, decoction is collected；
（2）Konjaku flour, starch, fishbone dust, CSL and dusty yeast are mixed, decoction is added while stirring, it is to be mixed
After thing is changed into thick, stop adding decoction, and continue to stir 10min, then stand expanded 3h；
（3）The sodium bicarbonate solution that concentration is 2%, dispersed with stirring 40min, in conche are added into the material after expanded
2h is refined, the product after refining is then squeezed into silk or strip with filament plate, it is fallen into 85 DEG C of hot water, then be placed on 5
DEG C cold water in cool down, finally dry, that is, get Amorphophalus rivieri dried noodle.
Embodiment 3
Yi Zhong Amorphophalus rivieri dried noodles, include the component of following parts by weight：16 parts of konjaku flour, 100 parts of starch, 10 parts of fishbone dust, dusty yeast 8
Part, 10 parts of radix glycyrrhizae, 1 part of dried orange peel, 5 parts of Chinese yam, 2 parts of fructus cannabis, 10 parts of the bark of official magnolia, 6 parts of the dried immature fruit of citron orange, 5 parts of CSL and dense
Spend 5 parts of the sodium bicarbonate solution for 2%.
Wherein, the preparation method of konjaku flour is：
（1）It is 160 mesh powders that clean konjaku, which is crushed, adds the water of 2 times of powder weight, and filter is collected in stirring and dissolving, filtering
Liquid；
（2）Volume ratio is used for 1:It is 2 that 1 citric acid and the mixed solution of acetic acid, which adjust filtrate pH value, is warming up to 85 DEG C of sour waters
8h is solved, it is 5 then to adjust solution ph, add alpha-amylase and amylopsin mixed solution that enzyme activity is 70U/mL, in
Enzymolysis liquid is collected in 50 DEG C of enzymolysis 3h, filtering；Wherein, alpha-amylase and the volume ratio of amylopsin mixed solution and filtrate are
0.08；Alpha-amylase and the weight of amylopsin ratio are 1:08；
（3）95% isometric ethanol is added into enzymolysis liquid, stirring is stood, filtering collects sediment, then washed with 90% ethanol
Twice, finally it is dissolved in water, is evaporated, is crushed to particle diameter for 100 mesh powders, obtains the konjaku flour containing 76% Glucomannan.
The preparation method of Shang Shu Amorphophalus rivieris dried noodle, comprises the following steps：
（1）Radix glycyrrhizae, dried orange peel, Chinese yam, fructus cannabis, the bark of official magnolia and the dried immature fruit of citron orange are mixed by formula, the water of 5 times of mixture weight, leaching is added
2h is steeped, 5h is then decocted, filtered, filtrate is collected, then centrifuges 10min, decoction is collected；
（2）Konjaku flour, starch, fishbone dust, CSL and dusty yeast are mixed, decoction is added while stirring, it is to be mixed
After thing is changed into thick, stop adding decoction, and continue to stir 10min, then stand expanded 3h；
（3）The sodium bicarbonate solution that concentration is 2%, dispersed with stirring 40min, in conche are added into the material after expanded
2h is refined, the product after refining is then squeezed into silk or strip with filament plate, it is fallen into 85 DEG C of hot water, then be placed on 5
DEG C cold water in cool down, finally dry, that is, get Amorphophalus rivieri dried noodle.
Claims (9)
1. Yi Zhong Amorphophalus rivieri dried noodles, it is characterised in that include the component of following parts by weight：
12 ~ 16 parts of konjaku flour, 95 ~ 100 parts of starch, 5 ~ 10 parts of fishbone dust, 5 ~ 10 parts of dusty yeast, 5 ~ 10 parts of radix glycyrrhizae, dried orange peel 1 ~ 3
Part, 2 ~ 5 parts of Chinese yam, 0.5 ~ 2 part of fructus cannabis, 5 ~ 10 parts of the bark of official magnolia, 5 ~ 10 parts of the dried immature fruit of citron orange, 3 ~ 5 parts of food emulsifying agent and concentration are 2%
2 ~ 5 parts of sodium bicarbonate solution.
2. according to claim 1 Suo Shu Amorphophalus rivieri dried noodles, it is characterised in that include the component of following parts by weight：
14 parts of konjaku flour, 98 parts of starch, 8 parts of fishbone dust, 8 parts of dusty yeast, 5 parts of radix glycyrrhizae, 3 parts of dried orange peel, 3 parts of Chinese yam, fructus cannabis 1
Part, 8 parts of the bark of official magnolia, 7 parts of the dried immature fruit of citron orange, 3 parts of food emulsifying agent and concentration are 2% 5 parts of sodium bicarbonate solution.
3. according to claim 1 or 2 Shu Amorphophalus rivieri dried noodles, it is characterised in that the food emulsifying agent be CSL,
Stearoyl lactate, diacetyl tartarate monoglyceride or sucrose fatty ester.
4. according to claim 1 or 2 Shu Amorphophalus rivieri dried noodles, it is characterised in that the konjaku flour is prepared by the following method
Arrive：
（1）It is 140 ~ 160 mesh powders that clean konjaku, which is crushed, adds the water of 2 ~ 3 times of powder weight, and stirring and dissolving is filtered,
Collect filtrate；
（2）It is 1 ~ 2 to adjust filtrate pH value, is warming up to 80 ~ 85 DEG C of sour water 5 ~ 8h of solution, and it is 5 ~ 6 then to adjust solution ph, is added
Enzyme activity is 60 ~ 70U/mL composite enzyme solution, and 2 ~ 3h is digested in 50 ~ 60 DEG C, and enzymolysis liquid is collected in filtering；Wherein, complex enzyme is molten
The volume ratio of liquid and filtrate is 0.05 ~ 0.1；
（3）95% isometric ethanol is added into enzymolysis liquid, stirring is stood, filtering collects sediment, then washed with 90% ethanol
Twice, finally it is dissolved in water, is evaporated, is crushed to particle diameter for 100 ~ 120 mesh powders, obtains the evil spirit containing 75 ~ 80% Glucomannans
Taro powder.
5. according to claim 4 Suo Shu Amorphophalus rivieri dried noodles, it is characterised in that step（2）Acid solution used during middle regulation filtrate pH value
It is that volume ratio is 1:1 citric acid and the mixed solution of acetic acid.
6. according to claim 4 Suo Shu Amorphophalus rivieri dried noodles, it is characterised in that step（2）Described in composite enzyme solution and filtrate
Volume ratio is 0.1.
7. according to claim 4 Suo Shu Amorphophalus rivieri dried noodles, it is characterised in that step（2）Described in composite enzyme solution enzyme activity
For 65U/mL.
8. according to claim 4 Suo Shu Amorphophalus rivieri dried noodles, it is characterised in that step（2）Described in complex enzyme be including weight ratio
1:0.8 alpha-amylase and amylopsin.
9. the preparation method of any one of claim 1 ~ 8 Suo Shu Amorphophalus rivieri dried noodles, it is characterised in that comprise the following steps：
（1）Radix glycyrrhizae, dried orange peel, Chinese yam, fructus cannabis, the bark of official magnolia and the dried immature fruit of citron orange are mixed by formula, the water of 3 ~ 5 times of mixture weight is added,
1 ~ 2h is soaked, 3 ~ 5h is then decocted, filtrate is collected in filtering, then centrifuges 5 ~ 10min, collects decoction；
（2）Konjaku flour, starch, fishbone dust, food emulsifying agent and dusty yeast are mixed, decoction, thing to be mixed are added while stirring
After being changed into thick, stop adding decoction, and continue 8 ~ 10min of stirring, then stand expanded 1.5 ~ 3h；
（3）Concentration is added into the material after expanded to mix for 2% sodium bicarbonate solution, 30 ~ 40min of dispersed with stirring, then refine
1 ~ 2h, then the product after refining is extruded, it is fallen into 85 ~ 90 DEG C of hot water, then be placed on cold in 5 ~ 10 DEG C of cold water
But, finally dry, that is, get Amorphophalus rivieri dried noodle.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108272067A (en) * | 2017-12-13 | 2018-07-13 | 阜阳市福旺食品有限公司 | One kind being used for starch processing food improver |
| CN113057338A (en) * | 2021-04-27 | 2021-07-02 | 四川森态源生物科技有限公司 | Rhizoma Amorphophalli instant noodles for promoting enterokinesia and its preparation method |
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|---|---|---|---|---|
| CN103060399A (en) * | 2013-01-04 | 2013-04-24 | 西南大学 | Method for producing konjac glucomannan |
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