CN107279704A - 一种菊花粉状物的制作方法及应用 - Google Patents

一种菊花粉状物的制作方法及应用 Download PDF

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CN107279704A
CN107279704A CN201710646989.7A CN201710646989A CN107279704A CN 107279704 A CN107279704 A CN 107279704A CN 201710646989 A CN201710646989 A CN 201710646989A CN 107279704 A CN107279704 A CN 107279704A
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chrysanthemum
powder
flour
chrysanthemum powder
drying
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王子成
李大寨
郝凤
田六胜
王建林
商玉清
李忠爱
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Kaifeng Chrysanthemum Shang Yuan Trade Co Ltd
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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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
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    • 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
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • 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
    • A23L7/104—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
    • 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
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • 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
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
    • A—HUMAN NECESSITIES
    • 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
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • 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
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added

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Abstract

本发明公开了一种菊花粉状物的制作方法及应用，它涉及一种植物花朵加工方法。其包括以下步骤：1、选取具有食用性能，无不良生理反应的菊花品种的半开到全开的花朵，进行清洗除尘；2、采用电热干燥箱采用烘干法干燥处理技术，使其含水量低于6%，将此干燥菊花花朵样品采用锤式旋风磨经高速（10000‑16800转/分钟）磨锤击成细小均匀粉末随高速气流通过不锈钢筛板（筛板孔径0.5‑0.8mm）进入不锈钢集成器制备成样品菊花粉状物，将此粉状物装于密闭容器进行保存；3、将该菊花粉状物与小麦粉，大米粉，荞麦粉及土豆粉等面粉按1：10‑2000的适当比例混搅均匀，获得含有菊花粉的各类面粉，此面粉可用于制备各种食品。本发明方法操作简单，可以使菊花更方便的应用于食品行业。

Description

一种菊花粉状物的制作方法及应用
技术领域
本发明涉及的是一种植物花朵加工方法，具体涉及一种菊花粉状物的制作方法及应用。
背景技术
菊花(Dendranthema morifolium)是菊科多年生草本植物，经人工长期选育，目前菊花品种已达上万种。有研究表明，家菊具有清肝明目功效，野菊则可祛毒散火，清热解毒，对眼睛劳损、头痛、高血压等均有一定效用。菊花的有效成分主要包括黄酮类化合物、挥发油成分、绿原酸、氨基酸、微量元素等。近年来，研究工作者对其药理作用和临床应用做了深入的研究，总的来讲，菊花各有效成分的主要药理作用有抗癌抗肿瘤作用，抗氧化作用，抑菌抗病毒作用，抗心脑血管疾病，抗凝血，抗衰老作用，加快胆固醇代谢的作用，抗炎作用，驱铅、平喘作用等。因此，菊花具有一定的保健功能。目前菊花的应用主要有茶用及药用，食用菊近年来也得到重视。但目前食用菊的加工方法主要是通过直接凉拌，蒸煮等方法，应用于食品饮食，但这些方法所产生的产品，不利于菊花有效成份被人体高效的吸收，也不利于进一步的加工，且所获得产品不能长久保存等问题，因此限制了其应用。
为了更好的发挥菊花的食用价值，本公司发明了一种菊花粉状物的制作方法及其应用领域，有利于将菊花应用于多种食品的加工中。
发明内容
针对现有技术上存在的不足，本发明目的在于提供一种菊花粉状物的制作方法及应用，该方法操作简单，可以使菊花更方便的应用于食品行业。
为了实现上述目的，本发明是通过如下的技术方案来实现：一种菊花粉状物的制作方法，其包括以下步骤：
1、选取具有食用性能，无不良生理反应的菊花品种的半开到全开的花朵，进行清洗除尘；
2、采用电热干燥箱采用烘干法干燥处理技术，使其含水量低于6%，将此干燥菊花花朵样品采用锤式旋风磨经高速（10000-16800转/分钟）磨锤击细小均匀粉末随高速气流通过不锈钢筛板（筛板孔径 0.5-0.8mm）进入不锈钢集成器制备成样品菊花粉状物，将此粉状物装于密闭容器进行保存；
3、将该菊花粉状物与小麦粉，大米粉，荞麦粉及土豆粉等面粉按1：10-2000的适当比例混搅，获得含有菊花粉的各类面粉。
一种菊花粉状物的应用，将含有菊花成份的面粉可采用常规方法制作干挂面，湿面条，馒头，面包，米粉，土豆粉等，也可直接将该菊花粉与其它食用佐料进行以一定比例混合，制作成各式具有菊花味的调料，用于餐饮行业。
本发明通过干燥，粉碎等过程，获得菊花粉状物，并将该菊花粉状物与小麦，大米，荞麦，土豆等的粉状加工物进行不同比例混合，用于制作相应的食品，将该粉状物与其它调料品以适当比例混合，制作成相关菊味调味品。
本发明方法在确保菊花食用成份不发生变化的基础上，进行特殊处理，获得一种可以广泛应用的菊花新产品，所获得的菊花粉状物可以批量规模化生产，并应用于各种有关食品的加工中。
具体实施方式
为使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施方式，进一步阐述本发明。
本具体实施方式采用以下技术方案：一种菊花粉状物的制作方法，其包括以下步骤：首先选取具有食用性能，无不良生理反应的菊花品种的半开到全开的花朵，进行清洗除尘；然后采用干燥箱采用烘干法干燥处理技术，使其含水量低于6%，将此干燥菊花花朵样品采用锤式旋风磨经高速（10000-16800转/分钟）磨锤击细小均匀粉末随高速气流通过不锈钢筛板（筛板孔径 0.5-0.8mm）进入不锈钢集成器制备成样品菊花粉状物，将此粉状物装于密闭容器进行保存；最后将该菊花粉状物与小麦粉，大米粉，荞麦粉及土豆粉等面粉按1：10-2000的适当比例混搅，获得含有菊花粉的各类面粉；这些含有菊花成份的面粉可采用常规方法制作干挂面，湿面条，馒头，面包，米粉，土豆粉等，也可直接将该菊花粉与其它食用佐料进行以一定比例混合，制作成各式具有菊花味的调料，用于餐饮行业。
实施例1：本实施例以菊花品种汴9为原材料，进行以下处理：在其盛花期，选取健壮无病害、全开花朵，采用清水清洗除尘，经晾干后用干燥箱在40摄氏度处理3天，获得干燥度合适的菊花材料。将材料适当预粉碎后，通过玻璃棒装入旋风磨的进料口，再调节风门，使样口缓缓均匀进入磨膛，不宜过快，以免堵车。样品量每次控制在100-200克，样品粉碎后，延时约50秒使磨膛自动洁净后，停止。取出磨碎的粉状物菊花样品，装入容器，进行密闭保存，防止返潮。
将该菊花粉状物10克与1公斤小麦面粉进行混合后，按常规方法制作湿面条，即可获得具有菊香味的面条。该面粉还可用于制作馒头，包子、面包等面食产品，效果都非常好。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定 。

Claims (3)

1.一种菊花粉状物的制作方法，其特征在于，其包括以下步骤：
(1)、选取具有食用性能，无不良生理反应的菊花品种的半开到全开的花朵，进行清洗除尘；
(2)、用电热干燥箱采用烘干法干燥处理技术，使其含水量低于6%，将此干燥菊花花朵样品采用锤式旋风磨经10000-16800转/分钟的速度磨锤击成细小均匀粉末随高速气流通过孔径 0.5-0.8mm的不锈钢筛板进入不锈钢集成器制备成样品菊花粉状物，将此粉状物装于密闭容器进行保存；
(3)、将该菊花粉状物与小麦粉，大米粉，荞麦粉及土豆粉等面粉按1：10-2000的适当比例混搅，获得含有菊花粉的各类面粉。
2.一种菊花粉状物的应用，其特征在于，将含有菊花成份的面粉可采用常规方法制作干挂面，湿面条，馒头，面包，米粉，土豆粉。
3.根据权利要求2所述的一种菊花粉状物的应用，其特征在于，可直接将该菊花粉与其它食用佐料以一定比例混合，制作成各式具有菊花味的调料，用于餐饮行业。
CN201710646989.7A 2017-08-01 2017-08-01 一种菊花粉状物的制作方法及应用 Pending CN107279704A (zh)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110122525A (zh) * 2018-02-09 2019-08-16 中国农业机械化科学研究院 鲜马铃薯薯浆添加的保健型面包及其制作方法

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CN101002601A (zh) * 2006-01-16 2007-07-25 王进耀 营养保健方便面及其制备方法
KR20150065212A (ko) * 2013-12-04 2015-06-15 익산시농업기술센터 국화 분말을 함유한 분식류 제조용 조성물
CN106342983A (zh) * 2016-11-26 2017-01-25 沈阳师范大学 一种复合营养饼干及其制备方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101002601A (zh) * 2006-01-16 2007-07-25 王进耀 营养保健方便面及其制备方法
KR20150065212A (ko) * 2013-12-04 2015-06-15 익산시농업기술센터 국화 분말을 함유한 분식류 제조용 조성물
CN106342983A (zh) * 2016-11-26 2017-01-25 沈阳师范大学 一种复合营养饼干及其制备方法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110122525A (zh) * 2018-02-09 2019-08-16 中国农业机械化科学研究院 鲜马铃薯薯浆添加的保健型面包及其制作方法
CN110122525B (zh) * 2018-02-09 2021-12-10 中国农业机械化科学研究院 一种添加鲜马铃薯薯浆的面包及其制作方法

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Application publication date: 20171024