CN107912700A - A kind of tartary buckwheat rice noodle of energy blood pressure lowering and preparation method thereof - Google Patents
A kind of tartary buckwheat rice noodle of energy blood pressure lowering and preparation method thereof Download PDFInfo
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- 235000014693 Fagopyrum tataricum Nutrition 0.000 title claims abstract description 22
- 230000036772 blood pressure Effects 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
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Classifications
-
- 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
- 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
- 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
Abstract
The present invention provides a kind of tartary buckwheat rice noodle preparation method of energy blood pressure lowering, comprise the following steps：Step 1：Tribute rice in Qu Ma villages adds the dispensing for including bitter buckwheat and mung bean as raw material；Raw material and dispensing are obtained into mixture after mixing, cleaned；Step 2：The mixture cleaned up is entered in clear water to soak；Step 3：Pull mixture out, be ground, so that the Rice ＆ peanut milk of suspended liquid be made；Step 4：Rice ＆ peanut milk is poured into centrifugal dehydrator, so as to obtain rice flour mash；Step 5：Rice flour mash is stirred；Step 6：Rice flour mash is put into bottom to be abound with the squeezer of via, boiling water pot is equipped with below squeezer；And fall into boiling water pot；Step 7：Pull the rice noodles in boiling water pot out, be put into frozen water and cooled down；Step 8：Air-dried at 16~20 DEG C；Step 9：Rice noodles cut-out after air-drying is packed.Beneficial effect of the present invention：Tartary buckwheat rice noodle mouthfeel is good, unique fragrance, and blood pressure lowering effect is good.
Description
Technical field
The present invention relates to field of functional food, and in particular to a kind of tartary buckwheat rice noodle of energy blood pressure lowering and preparation method thereof.
Background technology
Buckwheat belongs to buckwheat, annual herb, dicotyledon.Buckwheat also known as triangle wheat or black wheat, it is given birth to
Phase is short, and freeze-resistant is barren, is catch replant crops more satisfactory in cereal crops.Buckwheat is divided into sweet tea buckwheat and bitter buckwheat, and bitter buckwheat is extremely
It is grown in north of China loess plateau alpine region and southwestern Yunnan-Guizhou river plateau mountainous region.In terms of nutritional point, bitter buckwheat rich in protein,
Fat, starch, vitamin and dietary fiber, nutrition species balance, rich content.Bitter buckwheat especially contains substantial amounts of vegetable protein,
Crude protein is mainly made of, watersoluble albumin generally 10% or so glutelin, watersoluble albumin and salt dissolubility globulin
More than the 50% of total amount is accounted for the molten shape globulin of salt, approximate peas protein.Meanwhile bitter buckwheat and containing substantial amounts of amino acid, especially
It is to be rich in arginine and tryptophan, the egg with the amino acid horizontal type that FAO (Food and Agriculture Organization of the United Nation) (FA0) suggests to bitter buckwheat machine vision
White matter is evaluated, as a result：Egg 100, milk 95, bitter buckwheat 93, rice 67, wheat 63.In recent years research shows, bitter buckwheat
Whiten after compound (Tartary buckwheat protein complex, TBPC) raising mouse, blood and liver can be improved
The activity of middle SOD (erythrocuprein), CAT (catalase) and GSH-PX (solid-state mandarin orange tongue peroxidase), reduces blood
Malonaldehyde (MDA) content in liquid and liver, has stronger scavenging action to body lipid peroxide.Tribute rice in horse village mainly originates in
Sichuan Guangyuan Qingchuan County.Tribute rice in horse village has very high nutritive value, it contains carbohydrate about 75%, 8- containing protein
10%, fatty 1.3-1.8%, and contain abundant vitamin B.Due to the edaphic condition of Guangyuan selenium-rich, selenium element is rich in,
Selenium has the function that anticancer, can also strengthen the immunity of human body, while also has and promote vitamin A, vitamin B, ascorbic
The effect of absorption.Selenium can also regulatory protein matter synthesis, and the important component of muscle function, selenium deficiency can make skeletal muscle atrophy and
In canescence stripe, myocardial damage, the change of cardiac muscle cell's compactness occurs, lipid increases, calcium deposition.
Popular in southern china due to abounding with rice, southerner's custom eats rice, under being difficult to relatively more dry food
Pharynx, therefore rice noodles are typically all to make noodle soup.Rice noodles, are also rice noodles, and traditional rice noodles refer to that, using rice as raw material, process is a series of
Process makes rice noodles, and rice noodles quality is flexible, and high resilience is smooth tasty, frequently appears in southern diet, deep by south
Fang Renmin likes.
In recent years, stepped up with the living standard of our people, with the transformation of life pattern, and life
The increase of pressure, hypertension are to become most common chronic disease, and hypertension is the most important hazards of cardiovascular and cerebrovascular diseases.According to
The newest result of study in the chronic uninfection prevention and control center in Chinese disease+disease prevention and control center is announced --- in 2010
Prevalence of Hypertension is up to 33.5% in state adult, estimates that diseased total number of persons has broken through 3.3 hundred million accordingly, equivalent to every 3 adults
In people, it is hypertension just to have 1 people！It is a very long process to treat hypertension, and hyperpietic will not only adhere to taking medicine for a long time,
Good eating habit should be above all formed, adheres to supplementing calcium and potassium element in diet, reduces fat intake,
Increase movement mitigates stress, maintains one's mental balance, so can just be really achieved the effect to reduce blood pressure.Although current bitter buckwheat
Have many advantages, such as, be increasingly valued by the people, in recent years, bitter buckwheat series of products are vigorous in international market demand, bitter buckwheat
Export volume increasingly increase.But existing bitter buckwheat food single varieties, lack a kind of cheap diet material, it is impossible to full
Requirement of the sufficient people for current life health.
The content of the invention
The present invention is to solve the problem of lacking a kind of diet material of energy blood pressure lowering at present, for the prior art
In the presence of it is above-mentioned deficiency and provide it is a kind of can blood pressure lowering tartary buckwheat rice noodle；It is another object of the present invention to provide the drop
The preparation method of blood pressure tartary buckwheat rice noodle.
To achieve the above object, present invention employs following technical solution：
A kind of tartary buckwheat rice noodle preparation method of energy blood pressure lowering, comprises the following steps：
Step 1：Tribute rice in Qu Ma villages includes the weight of the dispensing of bitter buckwheat and mung bean, raw material and dispensing as raw material, addition
Amount is than being 10：3；In dispensing, the weight ratio of bitter buckwheat and mung bean is 2：1；Raw material and dispensing are obtained into mixture after mixing,
Cleaned；
Step 2：By the mixture cleaned up enter in clear water immersion 5~6 it is small when；
Step 3：Pull mixture out, be ground, so that the Rice ＆ peanut milk of suspended liquid be made；
Step 4：Rice ＆ peanut milk is poured into centrifugal dehydrator, the moisture in Rice ＆ peanut milk is removed, so as to obtain rice flour mash；
Step 5：Rice flour mash is put into mixer and is stirred 10-20 minutes so that rice flour mash has toughness；
Step 6：Rice flour mash is put into bottom to be abound with the squeezer of via, boiling water pot is equipped with below squeezer；Extrude rice
Powder ball makes it continuously be extruded from the via of squeezer bottom, and falls into boiling water pot, so as to be heated in boiling water pot by boiling water
It is formed by curing rice noodles；
Step 7：Pull the rice noodles in boiling water pot out, be put into frozen water and cooled down；
Step 8：Rice noodles are hung, and are air-dried at 16~20 DEG C；
Step 9：Rice noodles cut-out after air-drying is packed, so that finished product.
Further, the dispensing also further includes carrot seed powder, and adds in step 3 in obtained Rice ＆ peanut milk；Dispensing
In, the weight ratio of bitter buckwheat, mung bean and carrot seed powder is 2：1：0.2.
Further, the dispensing further includes banaina, and adds in step 3 in obtained Rice ＆ peanut milk；In dispensing, bitter buckwheat
The weight ratio of rice, mung bean and banaina is 2：1：0.5.
Further, the dispensing further includes apiolin, and adds in step 3 in obtained Rice ＆ peanut milk；In dispensing, bitter buckwheat
The weight ratio of rice, mung bean and apiolin is 2：1：0.2.
Compared with the prior art, the present invention has the advantages that：
1st, currently preferred banaina, rich in potassium element, the exclusive fragrance of energy blood pressure lowering, and banana make it that rice noodles are unique
Fragrance, promotes the appetite of people；
2nd, mung bean is rich in potassium element, every 100 grams of mung bean, and edible portion potassium content reaches 787 milligrams, and K factor reaches
245.94.And K factor is more than or equal to 10, just there is good decompression ability, mung bean is also rich in substantial amounts of vitamin E.Every 100 grams
Edible part, content of vitamin E are up to 10.95 milligrams, have stronger protective effect to the normal function of blood vessel；Separately
Outside, the trace elements iron contained by mung bean, manganese, zinc, copper are all at a relatively high, the protective effect of blood vessel, to sanguimotor facilitation,
It is all apparent；
3rd, vitamin C and " butanedioic acid sylvite " depressor are rich in carrot seed powder, it is obvious for blood pressure lowering effect,
And the selenium being rich in horse village tribute rice can promote the absorption of vitamin C, vitamin E, promote to absorb mutually, effect is more obvious；
4th, apiolin is extracted from celery seed, it contains a large amount of apiolins, energy blood pressure lowering and expansion blood vessel, is celery blood pressure lowering
50 times of effect, are eaten for a long time no any toxic side effect, moreover it is possible to play the role of releiving to rheumatism, rheumathritis, gout；
5th, the food materials of the present invention are added in daily diet as staple food, coordinate the eating habit of science, for high blood
Pressure patient has significant antihypertensive effect；
6th, at optimum soaking time, mixing time and air-dried temperature, tartary buckwheat rice noodle has best in the present invention
Mouthfeel, fragrance is most dense, and shape is more good-looking.
Further advantage, target and the feature of the present invention embodies part by following explanation, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Embodiment
In order to which the technological means, creation characteristic, the reached purpose that realize the present invention more understand and are apparent to acting on,
Below by the mode for being Experimental comparison, the present invention is further elaborated：
The present invention propose it is a kind of can blood pressure lowering tartary buckwheat rice noodle preparation method, according to following steps, change mixing time,
Temperature or soaking time are air-dried, table 1 is made：
Step 1：Tribute rice in Qu Ma villages includes the weight of the dispensing of bitter buckwheat and mung bean, raw material and dispensing as raw material, addition
Amount is than being 10：3；In dispensing, the weight ratio of bitter buckwheat and mung bean is 2：1；Raw material and dispensing are obtained into mixture after mixing,
Cleaned, it is ensured that raw material and the equal wash clean of dispensing；
Step 2：By the mixture cleaned up enter in clear water soak 5-6 it is small when；
Step 3：Pull mixture out, be ground, so that the Rice ＆ peanut milk of suspended liquid be made；
Step 4：Rice ＆ peanut milk is poured into centrifugal dehydrator, the moisture in Rice ＆ peanut milk is removed, so as to obtain rice flour mash；
Step 5：Rice flour mash is put into mixer and is stirred 10-20 minutes so that rice flour mash has toughness；
Step 6：Rice flour mash is put into bottom to be abound with the squeezer of via, boiling water pot is equipped with below squeezer；Extrude rice
Powder ball makes it continuously be extruded from the via of squeezer bottom, and falls into boiling water pot, so as to be heated in boiling water pot by boiling water
It is formed by curing rice noodles；
Step 7：Pull the rice noodles in boiling water pot out, be put into frozen water and cooled down；
Step 8：Rice noodles are hung, and are air-dried at 16-20 DEG C；
Step 9：Rice noodles cut-out after air-drying is packed, so that finished product.
The dispensing also further includes carrot seed powder, and adds in step 3 in obtained Rice ＆ peanut milk；In dispensing, bitter buckwheat,
The weight ratio of mung bean and carrot seed powder is 2：1：0.2.
The dispensing further includes banaina, and adds in step 3 in obtained Rice ＆ peanut milk；In dispensing, bitter buckwheat, mung bean with
The weight ratio of banaina is 2：1：0.5.
The dispensing further includes apiolin, and adds in step 3 in obtained Rice ＆ peanut milk；In dispensing, bitter buckwheat, mung bean with
The weight ratio of apiolin is 2：1：0.2.
Referring to following table：
Since rice noodles catering industry does not have unified quantitative criterion, but it still can control soaking time, stirring temperature
Degree and air-dried temperature, control the parameters, the reflection after eater eats etc. such as the shape of rice noodles, mouthfeel, hardness.
With reference to embodiment 1,2,5,8 and 9, variable only has mixing time, and mixing time can influence the shape of tartary buckwheat rice noodle,
Tested repeatedly according to inventor, draw following result：Mixing time shape in 10-20 minutes is most complete, is not in outside
There is the phenomenon of sticky layer, in embodiment 8, mixing time is too short, then rice noodles can be really up to the mark, and mouthfeel is bad；When being stirred in embodiment 9
Between it is too short, cause rice noodles to become viscous, poor taste；
With reference to embodiment 1,3,6,10 and 11, its variable only has soaking time, and the length of soaking time directly influences hardship
The mouthfeel of buckwheat rice noodles, is mainly smooth and two kinds of evaluation criterions of chewiness, and thus Experimental comparison inventor draws a conclusion：It is small in 5-6
When it is interior, mouthfeel is the most smooth, chewiness, and less than 5 it is small when, then mouthfeel is more stiff, if when small more than 6, having nutrient
It is lost in；
With reference to embodiment 1,4,7,12 and 13, its variable only air-dries temperature, and changing the air-dried temperature of tartary buckwheat rice noodle can make
The hardness of rice noodles changes, and influences the fragrance of banana, it is understood that rice noodles have suitable hardness then water boiling resistance, after being cooked
Immersion will not foam for a long time, i.e., shape is complete, and air-dry temperature in 16-20 DEG C, and inventor and eater have found, bitter buckwheat
Rice noodles most water boiling resistance, and shape completely also has the special fragrance of banana；Tartary buckwheat rice noodle hardness is really up to the mark if less than 16 DEG C, mouthfeel
Bad, tartary buckwheat rice noodle does not have the fragrance of banana if more than 20 DEG C.
After considering, draw in the present invention, in the case where raw material and dispensing proportioning are constant, most preferred embodiment is to soak
When the bubble time 5~6 is small, mixing time is 10~20 minutes, air-dries 16~20 DEG C of temperature, tartary buckwheat rice noodle shape is the completeest at this time
Whole, smooth in taste chewiness, resistant to cook will not foam for a long time, and fragrance is dense, eat best.
Finally illustrate, the above embodiments are merely illustrative of the technical solutions of the present invention and it is unrestricted, although with reference to compared with
The present invention is described in detail in good embodiment, it will be understood by those of ordinary skill in the art that, can be to the skill of the present invention
Art scheme technical scheme is modified or replaced equivalently, without departing from the objective and scope of technical solution of the present invention, it should all cover at this
Among the right of invention.
Claims (5)
- A kind of 1. tartary buckwheat rice noodle preparation method of energy blood pressure lowering, it is characterised in that：Comprise the following steps：Step 1：Tribute rice in Qu Ma villages includes the weight ratio of the dispensing of bitter buckwheat and mung bean, raw material and dispensing as raw material, addition For 10：3；In dispensing, the weight ratio of bitter buckwheat and mung bean is 2：1；Raw material and dispensing are obtained into mixture after mixing, carried out Cleaning；Step 2：By the mixture cleaned up enter in clear water immersion 5~6 it is small when；Step 3：Pull mixture out, be ground, so that the Rice ＆ peanut milk of suspended liquid be made；Step 4：Rice ＆ peanut milk is poured into centrifugal dehydrator, the moisture in Rice ＆ peanut milk is removed, so as to obtain rice flour mash；Step 5：Rice flour mash is put into mixer and is stirred 10-20 minutes so that rice flour mash has toughness；Step 6：Rice flour mash is put into bottom to be abound with the squeezer of via, boiling water pot is equipped with below squeezer；Extrude rice flour mash It is continuously extruded from the via of squeezer bottom, and fall into boiling water pot, so as to be heating and curing in boiling water pot by boiling water Form rice noodles；Step 7：Pull the rice noodles in boiling water pot out, be put into frozen water and cooled down；Step 8：Rice noodles are hung, and are air-dried at 16~20 DEG C；Step 9：Rice noodles cut-out after air-drying is packed, so that finished product.
- 2. the tartary buckwheat rice noodle preparation method of energy blood pressure lowering according to claim 1, it is characterised in that：The dispensing is also wrapped Carrot seed powder is included, and is added in step 3 in obtained Rice ＆ peanut milk；In dispensing, the weight ratio of bitter buckwheat, mung bean and carrot seed powder For 2：1：0.2.
- 3. the tartary buckwheat rice noodle preparation method of energy blood pressure lowering according to claim 1, it is characterised in that：The dispensing further includes Banaina, and add in step 3 in obtained Rice ＆ peanut milk；In dispensing, the weight ratio of bitter buckwheat, mung bean and banaina is 2：1： 0.5。
- 4. the tartary buckwheat rice noodle preparation method of energy blood pressure lowering according to claim 1, it is characterised in that：The dispensing further includes Apiolin, and add in step 3 in obtained Rice ＆ peanut milk；In dispensing, the weight ratio of bitter buckwheat, mung bean and apiolin is 2：1： 0.2。
- A kind of 5. tartary buckwheat rice noodle of energy blood pressure lowering, it is characterised in that：For obtained by preparation method of the use right 1 to 5 in any Tartary buckwheat rice noodle.
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| CN101103786A (en) * | 2007-07-13 | 2008-01-16 | 李爱英 | Method for producing tartary buckwheat dried rice noodle |
| CN101513236A (en) * | 2009-04-03 | 2009-08-26 | 李长金 | Mung bean rice noodle and production method thereof |
| CN103039853A (en) * | 2012-12-12 | 2013-04-17 | 蒋先富 | Formula of tartary buckwheat rice noodle and processing process |
| CN106261596A (en) * | 2016-08-10 | 2017-01-04 | 澜沧凤华食品有限公司 | A kind of rice noodle processing technique of rice and flour taste |
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2017
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| CN101103786A (en) * | 2007-07-13 | 2008-01-16 | 李爱英 | Method for producing tartary buckwheat dried rice noodle |
| CN101513236A (en) * | 2009-04-03 | 2009-08-26 | 李长金 | Mung bean rice noodle and production method thereof |
| CN103039853A (en) * | 2012-12-12 | 2013-04-17 | 蒋先富 | Formula of tartary buckwheat rice noodle and processing process |
| CN106261596A (en) * | 2016-08-10 | 2017-01-04 | 澜沧凤华食品有限公司 | A kind of rice noodle processing technique of rice and flour taste |
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Application publication date: 20180417 |