CN107307343A - A kind of mustard appetite-stimulating indigestion-relieving pachyrhizus leaf ball and preparation method thereof - Google Patents
A kind of mustard appetite-stimulating indigestion-relieving pachyrhizus leaf ball and preparation method thereof Download PDFInfo
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- CN107307343A CN107307343A CN201710460793.9A CN201710460793A CN107307343A CN 107307343 A CN107307343 A CN 107307343A CN 201710460793 A CN201710460793 A CN 201710460793A CN 107307343 A CN107307343 A CN 107307343A
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- pachyrhizus leaf
- mustard
- water
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- soybean protein
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- 241001560086 Pachyrhizus Species 0.000 title claims abstract description 53
- 235000003351 Brassica cretica Nutrition 0.000 title claims abstract description 20
- 235000003343 Brassica rupestris Nutrition 0.000 title claims abstract description 20
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 title claims abstract description 20
- 235000010460 mustard Nutrition 0.000 title claims abstract description 20
- 201000006549 dyspepsia Diseases 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 241000219198 Brassica Species 0.000 title claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 16
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 16
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 15
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 10
- 244000068988 Glycine max Species 0.000 claims abstract description 10
- 239000005996 Blood meal Substances 0.000 claims abstract description 9
- 241000282898 Sus scrofa Species 0.000 claims abstract description 9
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 8
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 8
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 7
- 239000006002 Pepper Substances 0.000 claims abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 7
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- 241001165494 Rhodiola Species 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
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- 150000003839 salts Chemical class 0.000 claims abstract description 7
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- 239000008107 starch Substances 0.000 claims abstract description 7
- 239000000084 colloidal system Substances 0.000 claims abstract description 5
- 238000001125 extrusion Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 206010033546 Pallor Diseases 0.000 claims description 13
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- 238000007710 freezing Methods 0.000 claims description 3
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- 238000001802 infusion Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 239000007921 spray Substances 0.000 claims description 2
- 241000722363 Piper Species 0.000 claims 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 238000000227 grinding Methods 0.000 abstract description 2
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- 244000203593 Piper nigrum Species 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
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- 102000004169 proteins and genes Human genes 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
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- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
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- 229910052791 calcium Inorganic materials 0.000 description 2
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- 229910052742 iron Inorganic materials 0.000 description 2
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- 235000005254 Allium ampeloprasum Nutrition 0.000 description 1
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- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
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- 244000036905 Benincasa cerifera Species 0.000 description 1
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- 235000006008 Brassica napus var napus Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
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- 240000001980 Cucurbita pepo Species 0.000 description 1
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- 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
- 244000000626 Daucus carota Species 0.000 description 1
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- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-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
- 208000034189 Sclerosis Diseases 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
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- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 231100000504 carcinogenesis Toxicity 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
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- 239000000835 fiber Substances 0.000 description 1
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- 239000002932 luster Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
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- 235000010755 mineral Nutrition 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
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- 229930003231 vitamin Natural products 0.000 description 1
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- 229940088594 vitamin Drugs 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
- 235000014101 wine Nutrition 0.000 description 1
Classifications
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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
- 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
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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
- 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
- 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
- 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
- A23L27/18—Mustard
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
-
- 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
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- Life Sciences & Earth Sciences (AREA)
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- General Chemical & Material Sciences (AREA)
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- Agronomy & Crop Science (AREA)
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Abstract
It is to be prepared from the following raw materials in parts by weight the invention discloses a kind of mustard appetite-stimulating indigestion-relieving pachyrhizus leaf ball and preparation method thereof：Swine blood meal 23, green soy bean 23, mustard 12, rhodiola root 12, wilsonii 12, honeysuckle 12, with stalk pachyrhizus leaf 120 130, textured soybean protein 150 160, soybean protein isolate 30 40, starch 90 100, carragheen 23, salt 23, white sugar 23, monosodium glutamate 12, pepper powder 12, appropriate NaHCO3 solution and water.Pachyrhizus leaf is carried out extrusion, then colloid mill grinding by the present invention, and obtained pachyrhizus leaf powder is in good taste, and the silk that the difficulty with stalk position is chewed is removed totally, lifts mouthfeel；A ball after cooked is put into after pulling out to be cooled to central temperature in 30 DEG C of cold water and is down to 18 DEG C, is prevented a ball to be sticked together, is made ball surface smooth, uniform color gives off a strong fragrance, and the taste of pachyrhizus leaf is substantially, tasty.
Description
Technical field
The present invention relates to food processing technology field, more particularly to an a kind of mustard appetite-stimulating indigestion-relieving pachyrhizus leaf ball and its preparation
Method.
Background technology
Research finds that pachyrhizus leaf is improved immunity, hemostasis, hypoglycemic, detoxifies, prevents and treats the healthcare functions such as yctalopia.Pachyrhizus
Leaf can make skin polish, often edible to play the role of Constipation, protection eyesight, moreover it is possible to keep skin exquisiteness, anti-aging.
Started on America and Europe, Japan, Hong Kong and other places one " pachyrhizus leaf heat ".Pachyrhizus is long-life health care food, and pachyrhizus leaf goes out of use or
It is used as feed.It has been investigated that the proteins,vitamins,minerals constituent content of pachyrhizus leaf is high.Protein content 2.74%,
International unit/100 gram of carrotene 5580, vitamin B2 is 3.5 mgs/kg, and vitamin C is 41.07 mgs/kg, iron 3.
94 mgs/kg, 74.4 mgs/kg of calcium.Potato leaf and spinach, celery, Chinese cabbage, rape, leek, cucumber, pumpkin, wax gourd, lettuce
Lettuce, wild cabbage, eggplant, tomato, carrot are compared, in 14 kinds of nutritional ingredients, protein, fat, carbohydrate, heat, fibre
13 potato leaves such as dimension, calcium, phosphorus, iron, carrotene, Vc, VB1, VB2 nicotinic acid occupy the first.Pachyrhizus leaf has the immune work(of enhancing
Can, body resistance against diseases is improved, is enhanced metabolism, anti-aging, hypoglycemic, defaecation diuresis, blood platelet-increasing, hemostasis, prevention
Artery sclerosis, prevention cell carcinogenesis, lactagogue removing toxic substances protect eyesight, prevent the good healthcare function of yctalopia.
At present, pachyrhizus is also utilized in addition to carrying out simple Product processing using fresh pachyrhizus leaf to the research of pachyrhizus cauline leaf
Leaf makes composite beverage, soy sauce, wine brewing etc., does not have a pachyrhizus leaf ball also, in order to allow pachyrhizus leaf to have more preferable health-care efficacy and warp
Ji is acted on, and pachyrhizus leaf is applied in a ball.After fresh pachyrhizus leaf harvesting, it is oxidized easily, the organoleptic quality of a ball, ground can be influenceed
Melon leaf band stalk position is somewhat hard, and with the silk for being difficult to chew, this can influence the mouthfeel of a ball.
The content of the invention
The object of the invention be exactly in order to make up the defect of prior art there is provided an a kind of mustard appetite-stimulating indigestion-relieving pachyrhizus leaf ball and
Its preparation method.
The present invention is achieved by the following technical solutions：
An a kind of mustard appetite-stimulating indigestion-relieving pachyrhizus leaf ball, is to be prepared from the following raw materials in parts by weight：Swine blood meal 2-3, green soy bean 2-3, mustard
1-2, rhodiola root 1-2, wilsonii 1-2, honeysuckle 1-2, band stalk pachyrhizus leaf 120-130, textured soybean protein 150-160, soybean
It is protein isolate 30-40, starch 90-100, carragheen 2-3, salt 2-3, white sugar 2-3, monosodium glutamate 1-2, pepper powder 1-2, appropriate
NaHCO3 solution and water.
A kind of preparation method of a described mustard appetite-stimulating indigestion-relieving pachyrhizus leaf ball, comprises the following steps：（1）By rhodiola root,
Wilsonii, honeysuckle mixing add 5-6 times of water infusion 20-30 minutes, filter to obtain decoction；
（2）Green soy bean is mixed with mustard and adds 2-3 times of water and breaks into slurry, the Swine blood meal heating that stirs is added and boils, spraying
Drying；
（3）It will clean, concentration be boiled for 0.02% NaHCO3 solution heating, first by the band with stalk pachyrhizus leaf with stalk pachyrhizus leaf
Obstruct position and enter blanching 10-15s in solution, then blanching 6-8s in solution will be entered with leaf portion sub-dip, move into cold water after blanching immediately
Middle cooling, makes central temperature drop to less than 10 DEG C, then it is 140-150 that will be put into stalk pachyrhizus leaf in extruded segment machine barrel in temperature
DEG C, material water ratio be to carry out after extrusion, then dries pulverizing under the conditions of 20%, be put into colloid mill and grind 3-4 times, then spray
Dry pachyrhizus leaf powder；
（4）It is put into after textured soybean protein is soaked in mixer and breaks into silk, soybean protein isolate, starch, carragheen is added into 2-3
Times water emulsification, then with textured soybean protein, pachyrhizus leaf powder,（1）（2）Middle gains, salt, white sugar, monosodium glutamate, pepper powder mixing
Pour into mixer and stir 20-30 minutes, place into shaping in forming machine, be put into after shaping in 90-95 DEG C of hot water and boil 8-10 points
Clock, is put into after pulling out and is cooled to central temperature in -30 DEG C of cold water and is down to -18 DEG C, pull freezing out.
It is an advantage of the invention that：Green soy bean is mixed addition water with mustard and breaks into slurry by the present invention, adds Swine blood meal stirring equal
Even heating is boiled, and spray drying uses cooperatively green soy bean with mustard and Swine blood meal, and nutrition arrangement is coordinated, in good taste, local flavor
Uniqueness, the Chinese medicine of addition have effects that wind-damp dispelling, strengthen the bone, stomach invigorating diuresis；It will be put into stalk pachyrhizus leaf in NaHCO3 solution
Blanching, because leaf is different with stalk hardness, separates blanching and the blanching time is different, prevent blanching from excessively, influenceing the nutrition of pachyrhizus leaf
And mouthfeel, it can prevent pachyrhizus leaf from aoxidizing well, organoleptic quality is good；Pachyrhizus leaf is subjected to extrusion, then colloid mill grinding, obtained
The pachyrhizus leaf powder arrived is in good taste, and the silk that the difficulty with stalk position is chewed removes clean, lifting mouthfeel；A ball after cooked is put after pulling out
Enter to be cooled to central temperature in -30 DEG C of cold water and be down to -18 DEG C, prevent a ball to be sticked together, make that ball surface is smooth, color and luster is equal
It is even, give off a strong fragrance, substantially, ball elasticity and chewing property are big, and the tasty and refreshing tender exquisiteness of cunning is tasty for the taste of pachyrhizus leaf.
Embodiment
An a kind of mustard appetite-stimulating indigestion-relieving pachyrhizus leaf ball, is to be prepared from the following raw materials in parts by weight：Swine blood meal 2, green soy bean 2, mustard
1st, rhodiola root 1, wilsonii 1, honeysuckle 1, band stalk pachyrhizus leaf 120, textured soybean protein 150, soybean protein isolate 30, starch
90th, carragheen 2, salt 2, white sugar 2, monosodium glutamate 1, pepper powder 1, appropriate NaHCO3 solution and water.
A kind of preparation method of a described mustard appetite-stimulating indigestion-relieving pachyrhizus leaf ball, comprises the following steps：（1）By rhodiola root,
Wilsonii, honeysuckle mixing add 5 times of water infusion 20 minutes, filter to obtain decoction；
（2）Green soy bean is mixed with mustard and adds 2 times of water and breaks into slurry, the Swine blood meal heating that stirs is added and boils, spraying is done
It is dry；
（3）It will clean, concentration be boiled for 0.02% NaHCO3 solution heating, first by the band with stalk pachyrhizus leaf with stalk pachyrhizus leaf
Obstruct position and enter blanching 10s in solution, then blanching 6s in solution will be entered with leaf portion sub-dip, moved into immediately after blanching cold in cold water
But, central temperature is dropped to less than 10 DEG C, then will be put into stalk pachyrhizus leaf in extruded segment machine barrel temperature be 140 DEG C, material contains
Water rate is to carry out after extrusion, then dries pulverizing under the conditions of 20%, is put into colloid mill and grinds 3 times, then is spray-dried to obtain pachyrhizus leaf
Powder；
（4）It is put into after textured soybean protein is soaked in mixer and breaks into silk, soybean protein isolate, starch, carragheen is added 2 times
Water emulsification, then with textured soybean protein, pachyrhizus leaf powder,（1）（2）Middle gains, salt, white sugar, monosodium glutamate, pepper powder mixing are fallen
Enter in mixer and stir 20 minutes, place into shaping in forming machine, be put into 90 DEG C of hot water and boil 8 minutes after shaping, put after pulling out
Enter to be cooled to central temperature in DEG C cold water to be down to DEG C, pull freezing out.
Claims (2)
1. an a kind of mustard appetite-stimulating indigestion-relieving pachyrhizus leaf ball, it is characterised in that be to be prepared from the following raw materials in parts by weight：Swine blood meal 2-3,
Green soy bean 2-3, mustard 1-2, rhodiola root 1-2, wilsonii 1-2, honeysuckle 1-2, band stalk pachyrhizus leaf 120-130, textured soybean protein
150-160, soybean protein isolate 30-40, starch 90-100, carragheen 2-3, salt 2-3, white sugar 2-3, monosodium glutamate 1-2, pepper powder
1-2, appropriate NaHCO3 solution and water.
2. a kind of preparation method of a mustard appetite-stimulating indigestion-relieving pachyrhizus leaf ball according to claim 1, it is characterised in that including
Following steps：（1）Rhodiola root, wilsonii, honeysuckle are mixed and add 5-6 times of water infusion 20-30 minutes, decoction is filtered to obtain；
（2）Green soy bean is mixed with mustard and adds 2-3 times of water and breaks into slurry, the Swine blood meal heating that stirs is added and boils, spraying
Drying；
（3）It will clean, concentration be boiled for 0.02% NaHCO3 solution heating, first by the band with stalk pachyrhizus leaf with stalk pachyrhizus leaf
Obstruct position and enter blanching 10-15s in solution, then blanching 6-8s in solution will be entered with leaf portion sub-dip, move into cold water after blanching immediately
Middle cooling, makes central temperature drop to less than 10 DEG C, then it is 140-150 that will be put into stalk pachyrhizus leaf in extruded segment machine barrel in temperature
DEG C, material water ratio be to carry out after extrusion, then dries pulverizing under the conditions of 20%, be put into colloid mill and grind 3-4 times, then spray
Dry pachyrhizus leaf powder；
（4）It is put into after textured soybean protein is soaked in mixer and breaks into silk, soybean protein isolate, starch, carragheen is added into 2-3
Times water emulsification, then with textured soybean protein, pachyrhizus leaf powder,（1）（2）Middle gains, salt, white sugar, monosodium glutamate, pepper powder mixing
Pour into mixer and stir 20-30 minutes, place into shaping in forming machine, be put into after shaping in 90-95 DEG C of hot water and boil 8-10 points
Clock, is put into after pulling out and is cooled to central temperature in -30 DEG C of cold water and is down to -18 DEG C, pull freezing out.
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| CN104431259A (en) * | 2014-12-25 | 2015-03-25 | 吴凰 | Health-care QQ candy rich in sweet potato leaves for helping digestion and preparation method of QQ candy |
| CN106342993A (en) * | 2016-08-26 | 2017-01-25 | 颍上县凯旋食品有限公司 | Crisp cake with sweet potato leaves |
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|---|---|---|---|---|
| CN102048080A (en) * | 2009-10-31 | 2011-05-11 | 孔飞宝 | Technology for deep processing stems and leaves of sweet potatoes |
| CN102669393A (en) * | 2012-06-17 | 2012-09-19 | 张凤平 | Method for making sweet potato leaf crunchy candy |
| CN103431348A (en) * | 2013-08-30 | 2013-12-11 | 欧阳景茂 | Sweet potato leaf seasoner and preparation method thereof |
| CN103749629A (en) * | 2014-01-07 | 2014-04-30 | 昆明理工大学 | Health-care sweet potato leaf cake and preparation method thereof |
| CN104273470A (en) * | 2014-10-31 | 2015-01-14 | 贵州黄平美娘冲民族服饰有限公司 | Sweet potato leaf product |
| CN104397627A (en) * | 2014-12-25 | 2015-03-11 | 吴凰 | Digestion-improving healthcare sweet potato slices rich in sweet potato leaves and processing method thereof |
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| CN106342993A (en) * | 2016-08-26 | 2017-01-25 | 颍上县凯旋食品有限公司 | Crisp cake with sweet potato leaves |
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Application publication date: 20171103 |