CN107996994A - A kind of edible vermicelli for preventing senile osteoporosis and preparation method thereof - Google Patents
A kind of edible vermicelli for preventing senile osteoporosis and preparation method thereof Download PDFInfo
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- CN107996994A CN107996994A CN201711160331.1A CN201711160331A CN107996994A CN 107996994 A CN107996994 A CN 107996994A CN 201711160331 A CN201711160331 A CN 201711160331A CN 107996994 A CN107996994 A CN 107996994A
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- 208000001132 Osteoporosis Diseases 0.000 title claims abstract description 28
- 206010039984 Senile osteoporosis Diseases 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 74
- 238000003756 stirring Methods 0.000 claims abstract description 44
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 240000004507 Abelmoschus esculentus Species 0.000 claims abstract description 13
- 235000003934 Abelmoschus esculentus Nutrition 0.000 claims abstract description 13
- 244000302512 Momordica charantia Species 0.000 claims abstract description 13
- 235000009811 Momordica charantia Nutrition 0.000 claims abstract description 13
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims abstract description 13
- 235000018365 Momordica dioica Nutrition 0.000 claims abstract description 13
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 11
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 11
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 11
- 244000000626 Daucus carota Species 0.000 claims abstract description 11
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 11
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 11
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 11
- 241000206607 Porphyra umbilicalis Species 0.000 claims abstract description 11
- 235000012054 meals Nutrition 0.000 claims abstract description 11
- 235000013336 milk Nutrition 0.000 claims abstract description 11
- 239000008267 milk Substances 0.000 claims abstract description 11
- 210000004080 milk Anatomy 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 11
- 239000000661 sodium alginate Substances 0.000 claims abstract description 11
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 11
- -1 sucrose ester Chemical class 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- 229910000027 potassium carbonate Inorganic materials 0.000 claims abstract description 10
- 239000005720 sucrose Substances 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 6
- 239000010452 phosphate Substances 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims description 19
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 15
- 238000007792 addition Methods 0.000 claims description 15
- 239000000052 vinegar Substances 0.000 claims description 15
- 235000021419 vinegar Nutrition 0.000 claims description 15
- 235000020097 white wine Nutrition 0.000 claims description 15
- 239000003026 cod liver oil Substances 0.000 claims description 12
- 235000012716 cod liver oil Nutrition 0.000 claims description 12
- 240000002234 Allium sativum Species 0.000 claims description 10
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 10
- 244000223014 Syzygium aromaticum Species 0.000 claims description 10
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 235000004611 garlic Nutrition 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- 239000011259 mixed solution Substances 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 230000029087 digestion Effects 0.000 claims description 7
- 238000012545 processing Methods 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 238000013019 agitation Methods 0.000 claims description 5
- 238000007796 conventional method Methods 0.000 claims description 5
- 235000012149 noodles Nutrition 0.000 claims description 5
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 2
- 230000003252 repetitive effect Effects 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 240000000111 Saccharum officinarum Species 0.000 claims 1
- 235000007201 Saccharum officinarum Nutrition 0.000 claims 1
- 150000001875 compounds Chemical class 0.000 claims 1
- 150000002148 esters Chemical class 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 6
- 210000004369 blood Anatomy 0.000 abstract description 6
- 230000003185 calcium uptake Effects 0.000 abstract description 5
- 239000002131 composite material Substances 0.000 abstract description 5
- 230000036772 blood pressure Effects 0.000 abstract description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 2
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 239000008103 glucose Substances 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 239000012141 concentrate Substances 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 229930003316 Vitamin D Natural products 0.000 description 2
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 230000002218 hypoglycaemic effect Effects 0.000 description 2
- 230000003908 liver function Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 235000019166 vitamin D Nutrition 0.000 description 2
- 239000011710 vitamin D Substances 0.000 description 2
- 150000003710 vitamin D derivatives Chemical class 0.000 description 2
- 229940046008 vitamin d Drugs 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000005784 autoimmunity Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
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
- A23L7/113—Parboiled or instant pasta
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention discloses a kind of edible vermicelli for preventing senile osteoporosis, which is made from the following raw materials in parts by weight：400 500 parts of flour, 1 1.5 parts of gumbo powder, 1 1.5 parts of balsam pear powder, 2 2.5 parts of carrot meal, 1 1.4 parts of laver powder, 2 2.5 parts of Kelp Powder, 12 15 parts of egg, 34 parts of milk powder, 8 10 parts of sweet potato powder, 80 100 parts of clear water, 3 3.5 parts of edible salt, edible 0.5 0.6 parts of 1 1.4 parts of potassium carbonate, 2 2.5 parts of chop decoction extract, 0.5 0.6 parts of sucrose ester, 0.5 0.6 parts of monoglyceride, 0.8 1 parts of composite phosphate and sodium alginate；The present invention also provides its preparation method, the present invention is by the process of vermicelli, mixing adds chop decoction extract, the calcium uptake of the elderly is enhanced, solves the problems, such as the osteoporosis that the elderly occurs, also by mixing other blood pressure lowering, blood fat and the raw material of blood glucose, knead dough is carried out by the way of dropwise addition, stir evenly and fully ferment, easy to the absorption of the elderly, effectively avoid three high phenomenon of the elderly from occurring.
Description
Technical field
The invention belongs to food processing field, and in particular to old to a kind of edible vermicelli, more particularly a kind of prevention
Edible vermicelli of people's osteoporosis and preparation method thereof.
Background technology
Vermicelli have the history of more than 2000 years in China, its main manufacturing process is：Wheat and various auxiliary materials are put into knead dough
Fully mix and stir in machine, after standing curing, by fragmentary dough by tabletting, slitting, dry, cut-out, packaging.
With the development of society, economic progress, the enhancing of people's health care consciousness, more and more people, start to pay attention to protecting
Strong, with the enhancing for advocating natural food consciousness, especially the elderly, with the decline of physical mechanism, digestive system is poor, conventional
Calcium tablet and health products are expensive, and are difficult to be absorbed by the elderly, cause osteoporosis phenomenon serious, how in the elderly
Daily feed in, be the technical problem that this food-processing industry need to solve to strengthen the calcium uptake of the elderly.
The content of the invention
In order to overcome above-mentioned technical problem, it is an object of the invention to provide a kind of food for preventing senile osteoporosis
With vermicelli and preparation method thereof, by the process of vermicelli, mixing addition chop decoction extract, enhance the elderly's
Calcium uptake, solves the problems, such as the osteoporosis that the elderly occurs, also by mixing other blood pressure lowering, blood fat and the raw material of blood glucose,
Knead dough is carried out by the way of dropwise addition, stirs evenly and fully ferments, easy to the absorption of the elderly, effectively avoid the elderly three
High phenomenon occurs.
The purpose of the present invention can be achieved through the following technical solutions：
A kind of edible vermicelli for preventing senile osteoporosis, the edible vermicelli are made from the following raw materials in parts by weight：Face
400-500 parts of powder, 1-1.5 parts of gumbo powder, 1-1.5 parts of balsam pear powder, 2-2.5 parts of carrot meal, 1-1.4 parts of laver powder, Kelp Powder 2-
2.5 parts, 12-15 parts of egg, 3-4 parts of milk powder, 8-10 parts of sweet potato powder, 80-100 parts of clear water, 3-3.5 parts of edible salt, edible carbonic acid
1-1.4 parts of potassium, 2-2.5 parts of chop decoction extract, 0.5-0.6 parts of sucrose ester, 0.5-0.6 parts of monoglyceride, composite phosphate 0.8-1
0.5-0.6 parts of part and sodium alginate；
The preparation method of the chop decoction extract, includes the following steps：
Step 1：Pig spareribs are cleaned up, are added in high-pressure stirring pot, add clear water, atmospheric agitation is heated to
Boiling；
Step 2：Cod-liver oil, catsup, ginger splices, garlic clove, vinegar and white wine are sequentially added into high-pressure stirring pot,
In pressure 0.25-0.3mpa, temperature carries out high-pressure stirring boiling, when digestion time is 2 small under the conditions of 110 DEG C -120 DEG C；
Step 3：After boiling, it is cooled to room temperature, the solid in high-pressure stirring pot is pulled out, residual filtrate is transferred to
In negative pressure agitated kettle, and add using sodium carbonate, adjust pH value to 5-7；
Step 4：Negative pressure boiling pot inner pressure is adjusted to below -0.08mpa using vacuum pump, is slowly stirred heating, will be filtered
Liquid negative pressure concentrates, and when temperature reaches 65 DEG C, stops heating, half an hour is stirred in continuation under vacuum, by negative pressure of vacuum pot
Interior remaining liq is taken away；
Step 5：After stirring, negative pressure is shed, is cooled to room temperature, surplus material in pot is air-dried, is measured aqueous
When amount is below 5%, the subdivision of 100-150 mesh is crushed to using pulverizer, that is, chop decoction extract is made.
As the further scheme of the present invention：The chop decoction extract is made by the raw material of following parts by weight：Chop 80-
120 parts, 0.8-1.1 parts of cod-liver oil, 5-7 parts of catsup, 2-3 parts of ginger splices, 2-3 parts of garlic clove, 3-4 parts of vinegar, 3-4 parts of white wine with
And 500-700 parts of clear water.
As the further scheme of the present invention：The content of acetic acid is in the range of 5%-7% in the vinegar.
As the further scheme of the present invention：Alcohol content is in the range of 42%-48% in the white wine.
As the further scheme of the present invention：The solid pulled out and the liquid steamed, are mixed again,
According to step 2 to step 5 repetitive operation once, secondary obtained chop decoction extract.
A kind of preparation method for the edible vermicelli for preventing senile osteoporosis, includes the following steps：
Step 1：Flour, gumbo powder, balsam pear powder, carrot meal, laver powder, Kelp Powder, egg, milk are weighed by formula rate
Powder, sucrose ester, monoglyceride and sodium alginate are added sequentially to stir evenly in cornmill；
Step 2：Clear water is weighed by formula rate, and is added in addition funnel；
Step 3：Sweet potato powder, edible salt, edible potassium carbonate and chop decoction extract are weighed by formula rate to sequentially add
In addition funnel into step 2, and stirring and dissolving, it is made and mixed solution is added dropwise；
Step 4：Obtained dropwise addition mixed solution in step 3 is added drop-wise in cornmill, controls mixing speed every for 70 turns
Minute, time for adding is 15-20 minutes；
Step 5：After completion of dropwise addition, continue stirring 10 minutes, according still further to conventional method curing, tabletting, the baking of processing noodles
Dry, cut-out and packaging, that is, obtain a kind of edible vermicelli for preventing senile osteoporosis.
Beneficial effects of the present invention：The edible flour nutrition of the present invention enriches, and knead dough is carried out by the way of dropwise addition, is stirred evenly
With abundant fermentation, quite convenient for digestion, suitable for designed for old people, the extraction of rib soup and cod-liver oil is added in traditional vermicelli
Thing, is used cooperatively using food containing vitamin D and calcic food, effective to increase the elderly's calcium uptake, avoids the elderly's bone
The generation of the loose phenomenon of matter, meanwhile, the raw materials such as gumbo powder, balsam pear powder are added, there is hypoglycemic, blood pressure and blood fat, are optimized
Liver function, increases autoimmunity, and certain contribution is made that to the social concern for caring about senior health and fitness.
Embodiment
Below in conjunction with the embodiment of the present invention, the technical solution in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only part of the embodiment of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, all other embodiment that those of ordinary skill in the art are obtained without creative efforts, all
Belong to the scope of protection of the invention.
Embodiment 1：
A kind of edible vermicelli for preventing senile osteoporosis, the edible vermicelli are made from the following raw materials in parts by weight：Face
400 parts of powder, 1 part of gumbo powder, 1 part of balsam pear powder, 2 parts of carrot meal, 1 part of laver powder, 2 parts of Kelp Powder, 12 parts of egg, 3 parts of milk powder,
8 parts of sweet potato powder, 80 parts of clear water, 3 parts of edible salt, edible 1 part of potassium carbonate, 2 parts of chop decoction extract, 0.5 part of sucrose ester, monoglyceride
0.5 part of 0.5 part, 0.8 part of composite phosphate and sodium alginate；
The chop decoction extract is made by the raw material of following parts by weight：80 parts of chop, 0.8 part of cod-liver oil, catsup 5
Part, 2 parts of ginger splices, 2 parts of garlic clove, 3 parts of vinegar, 3 parts of white wine and 500 parts of clear water, wherein, the content of acetic acid exists in vinegar
In the range of 5%-7%, alcohol content is in the range of 42%-48% in white wine；
The preparation method of the chop decoction extract, includes the following steps：
Step 1：Pig spareribs are cleaned up, are added in high-pressure stirring pot, add clear water, atmospheric agitation is heated to
Boiling；
Step 2：Cod-liver oil, catsup, ginger splices, garlic clove, vinegar and white wine are sequentially added into high-pressure stirring pot,
In pressure 0.25-0.3mpa, temperature carries out high-pressure stirring boiling, when digestion time is 2 small under the conditions of 110 DEG C -120 DEG C；
Step 3：After boiling, it is cooled to room temperature, the solid in high-pressure stirring pot is pulled out, residual filtrate is transferred to
In negative pressure agitated kettle, and add using sodium carbonate, adjust pH value to 5-7；
Step 4：Negative pressure boiling pot inner pressure is adjusted to below -0.08mpa using vacuum pump, is slowly stirred heating, will be filtered
Liquid negative pressure concentrates, and when temperature reaches 65 DEG C, stops heating, half an hour is stirred in continuation under vacuum, by negative pressure of vacuum pot
Interior remaining liq is taken away；
Step 5：After stirring, negative pressure is shed, is cooled to room temperature, surplus material in pot is air-dried, is measured aqueous
When amount is below 5%, the subdivision of 100-150 mesh is crushed to using pulverizer, that is, chop decoction extract is made；
Step 6：The solid pulled out and the liquid steamed, are mixed, according to step 2 to step 5 weight again
It is multiple to operate once, secondary obtained chop decoction extract；
A kind of preparation method for the edible vermicelli for preventing senile osteoporosis, includes the following steps：
Step 1：Flour, gumbo powder, balsam pear powder, carrot meal, laver powder, Kelp Powder, egg, milk are weighed by formula rate
Powder, sucrose ester, monoglyceride and sodium alginate are added sequentially to stir evenly in cornmill；
Step 2：Clear water is weighed by formula rate, and is added in addition funnel；
Step 3：Sweet potato powder, edible salt, edible potassium carbonate and chop decoction extract are weighed by formula rate to sequentially add
In addition funnel into step 2, and stirring and dissolving, it is made and mixed solution is added dropwise；
Step 4：Obtained dropwise addition mixed solution in step 3 is added drop-wise in cornmill, controls mixing speed every for 70 turns
Minute, time for adding is 15-20 minutes；
Step 5：After completion of dropwise addition, continue stirring 10 minutes, according still further to conventional method curing, tabletting, the baking of processing noodles
Dry, cut-out and packaging, that is, obtain a kind of edible vermicelli for preventing senile osteoporosis.
Embodiment 2：
A kind of edible vermicelli for preventing senile osteoporosis, the edible vermicelli are made from the following raw materials in parts by weight：Face
450 parts of powder, 1.1 parts of gumbo powder, 1.1 parts of balsam pear powder, 2.2 parts of carrot meal, 1.1 parts of laver powder, 2.3 parts of Kelp Powder, egg 13
Part, 3.5 parts of milk powder, 9 parts of sweet potato powder, 90 parts of clear water, 3.3 parts of edible salt, edible 1.2 parts of potassium carbonate, chop decoction extract 2.2
Part, 0.5 part of sucrose ester, 0.5 part of monoglyceride, 1 part of composite phosphate and 0.5 part of sodium alginate；
The chop decoction extract is made by the raw material of following parts by weight：100 parts of chop, 1 part of cod-liver oil, 6 parts of catsup,
600 parts of 2.5 parts of ginger splices, 2.5 parts of garlic clove, 3.5 parts of vinegar, 3.5 parts of white wine and clear water, wherein, acetic acid contains in vinegar
Amount is in the range of 5%-7%, and alcohol content is in the range of 42%-48% in white wine；
The preparation method of the chop decoction extract, includes the following steps：
Step 1：Pig spareribs are cleaned up, are added in high-pressure stirring pot, add clear water, atmospheric agitation is heated to
Boiling；
Step 2：Cod-liver oil, catsup, ginger splices, garlic clove, vinegar and white wine are sequentially added into high-pressure stirring pot,
In pressure 0.25-0.3mpa, temperature carries out high-pressure stirring boiling, when digestion time is 2 small under the conditions of 110 DEG C -120 DEG C；
Step 3：After boiling, it is cooled to room temperature, the solid in high-pressure stirring pot is pulled out, residual filtrate is transferred to
In negative pressure agitated kettle, and add using sodium carbonate, adjust pH value to 5-7；
Step 4：Negative pressure boiling pot inner pressure is adjusted to below -0.08mpa using vacuum pump, is slowly stirred heating, will be filtered
Liquid negative pressure concentrates, and when temperature reaches 65 DEG C, stops heating, half an hour is stirred in continuation under vacuum, by negative pressure of vacuum pot
Interior remaining liq is taken away；
Step 5：After stirring, negative pressure is shed, is cooled to room temperature, surplus material in pot is air-dried, is measured aqueous
When amount is below 5%, the subdivision of 100-150 mesh is crushed to using pulverizer, that is, chop decoction extract is made；
Step 6：The solid pulled out and the liquid steamed, are mixed, according to step 2 to step 5 weight again
It is multiple to operate once, secondary obtained chop decoction extract；
A kind of preparation method for the edible vermicelli for preventing senile osteoporosis, includes the following steps：
Step 1：Flour, gumbo powder, balsam pear powder, carrot meal, laver powder, Kelp Powder, egg, milk are weighed by formula rate
Powder, sucrose ester, monoglyceride and sodium alginate are added sequentially to stir evenly in cornmill；
Step 2：Clear water is weighed by formula rate, and is added in addition funnel；
Step 3：Sweet potato powder, edible salt, edible potassium carbonate and chop decoction extract are weighed by formula rate to sequentially add
In addition funnel into step 2, and stirring and dissolving, it is made and mixed solution is added dropwise；
Step 4：Obtained dropwise addition mixed solution in step 3 is added drop-wise in cornmill, controls mixing speed every for 70 turns
Minute, time for adding is 15-20 minutes；
Step 5：After completion of dropwise addition, continue stirring 10 minutes, according still further to conventional method curing, tabletting, the baking of processing noodles
Dry, cut-out and packaging, that is, obtain a kind of edible vermicelli for preventing senile osteoporosis.
Embodiment 3：
A kind of edible vermicelli for preventing senile osteoporosis, the edible vermicelli are made from the following raw materials in parts by weight：Face
500 parts of powder, 1.3 parts of gumbo powder, 1.3 parts of balsam pear powder, 2.5 parts of carrot meal, 1.3 parts of laver powder, 2.5 parts of Kelp Powder, egg 15
Part, 4 parts of milk powder, 10 parts of sweet potato powder, 100 parts of clear water, 3.5 parts of edible salt, edible 1.4 parts of potassium carbonate, chop decoction extract 2.5
Part, 0.6 part of sucrose ester, 0.6 part of monoglyceride, 1 part of composite phosphate and 0.6 part of sodium alginate；
The chop decoction extract is made by the raw material of following parts by weight：120 parts of chop, 1.1 parts of cod-liver oil, catsup 7
Part, 3 parts of ginger splices, 3 parts of garlic clove, 4 parts of vinegar, 4 parts of white wine and 720 parts of clear water, wherein, the content of acetic acid exists in vinegar
In the range of 5%-7%, alcohol content is in the range of 42%-48% in white wine；
The preparation method of the chop decoction extract, includes the following steps：
Step 1：Pig spareribs are cleaned up, are added in high-pressure stirring pot, add clear water, atmospheric agitation is heated to
Boiling；
Step 2：Cod-liver oil, catsup, ginger splices, garlic clove, vinegar and white wine are sequentially added into high-pressure stirring pot,
In pressure 0.25-0.3mpa, temperature carries out high-pressure stirring boiling, when digestion time is 2 small under the conditions of 110 DEG C -120 DEG C；
Step 3：After boiling, it is cooled to room temperature, the solid in high-pressure stirring pot is pulled out, residual filtrate is transferred to
In negative pressure agitated kettle, and add using sodium carbonate, adjust pH value to 5-7；
Step 4：Negative pressure boiling pot inner pressure is adjusted to below -0.08mpa using vacuum pump, is slowly stirred heating, will be filtered
Liquid negative pressure concentrates, and when temperature reaches 65 DEG C, stops heating, half an hour is stirred in continuation under vacuum, by negative pressure of vacuum pot
Interior remaining liq is taken away；
Step 5：After stirring, negative pressure is shed, is cooled to room temperature, surplus material in pot is air-dried, is measured aqueous
When amount is below 5%, the subdivision of 100-150 mesh is crushed to using pulverizer, that is, chop decoction extract is made；
Step 6：The solid pulled out and the liquid steamed, are mixed, according to step 2 to step 5 weight again
It is multiple to operate once, secondary obtained chop decoction extract；
A kind of preparation method for the edible vermicelli for preventing senile osteoporosis, includes the following steps：
Step 1：Flour, gumbo powder, balsam pear powder, carrot meal, laver powder, Kelp Powder, egg, milk are weighed by formula rate
Powder, sucrose ester, monoglyceride and sodium alginate are added sequentially to stir evenly in cornmill；
Step 2：Clear water is weighed by formula rate, and is added in addition funnel；
Step 3：Sweet potato powder, edible salt, edible potassium carbonate and chop decoction extract are weighed by formula rate to sequentially add
In addition funnel into step 2, and stirring and dissolving, it is made and mixed solution is added dropwise；
Step 4：Obtained dropwise addition mixed solution in step 3 is added drop-wise in cornmill, controls mixing speed every for 70 turns
Minute, time for adding is 15-20 minutes；
Step 5：After completion of dropwise addition, continue stirring 10 minutes, according still further to conventional method curing, tabletting, the baking of processing noodles
Dry, cut-out and packaging, that is, obtain a kind of edible vermicelli for preventing senile osteoporosis.
The edible flour nutrition of the present invention enriches, and knead dough is carried out by the way of dropwise addition, stirs evenly and fully ferments, very just
In digestion, suitable for designed for old people, the extract of rib soup and cod-liver oil is added in traditional vermicelli, using containing vitamin D
Food and calcic food are used cooperatively, effective to increase the elderly's calcium uptake, avoid the generation of senile osteoporosis phenomenon,
Meanwhile the raw materials such as gumbo powder, balsam pear powder are added, there is hypoglycemic, blood pressure and blood fat, optimize liver function, increase itself and exempt from
Epidemic disease power, certain contribution is made that to the social concern for caring about senior health and fitness.
In the description of this specification, the description of reference term " one embodiment ", " example ", " specific example " etc. means
At least one implementation of the present invention is contained in reference to the embodiment or example particular features, structures, materials, or characteristics described
In example or example.In the present specification, schematic expression of the above terms may not refer to the same embodiment or example.
Moreover, particular features, structures, materials, or characteristics described can close in any one or more embodiments or example
Suitable mode combines.
Above content is only to structure example of the present invention and explanation, affiliated those skilled in the art couple
Described specific embodiment does various modifications or additions or substitutes in a similar way, without departing from invention
Structure surmounts scope defined in the claims, is within the scope of protection of the invention.
Claims (6)
1. a kind of edible vermicelli for preventing senile osteoporosis, it is characterised in that this eats original of the vermicelli by following parts by weight
Material is made：400-500 parts of flour, 1-1.5 parts of gumbo powder, 1-1.5 parts of balsam pear powder, 2-2.5 parts of carrot meal, laver powder 1-1.4
Part, 2-2.5 parts of Kelp Powder, 12-15 parts of egg, 3-4 parts of milk powder, 8-10 parts of sweet potato powder, 80-100 parts of clear water, edible salt 3-3.5
Part, it is edible 1-1.4 parts of potassium carbonate, 2-2.5 parts of chop decoction extract, 0.5-0.6 parts of sucrose ester, 0.5-0.6 parts of monoglyceride, compound
0.5-0.6 parts of 0.8-1 parts of phosphate and sodium alginate；
The preparation method of the chop decoction extract, includes the following steps：
Step 1：Pig spareribs are cleaned up, are added in high-pressure stirring pot, add clear water, atmospheric agitation is heated to seething with excitement；
Step 2：Cod-liver oil, catsup, ginger splices, garlic clove, vinegar and white wine are sequentially added into high-pressure stirring pot, is being pressed
Power 0.25-0.3mpa, temperature carry out high-pressure stirring boiling, when digestion time is 2 small under the conditions of 110 DEG C -120 DEG C；
Step 3：After boiling, it is cooled to room temperature, the solid in high-pressure stirring pot is pulled out, residual filtrate is transferred to negative pressure
In agitated kettle, and add using sodium carbonate, adjust pH value to 5-7；
Step 4：Negative pressure boiling pot inner pressure is adjusted to below -0.08mpa using vacuum pump, is slowly stirred heating, filtrate is born
Pressure concentration, when temperature reaches 65 DEG C, stops heating, and half an hour is stirred in continuation under vacuum, will be remained in negative pressure of vacuum pot
Extraction raffinate body is taken away；
Step 5：After stirring, negative pressure is shed, is cooled to room temperature, surplus material in pot is air-dried, water content is measured and exists
When less than 5%, the subdivision of 100-150 mesh is crushed to using pulverizer, that is, chop decoction extract is made.
A kind of 2. edible vermicelli for preventing senile osteoporosis according to claim 1, it is characterised in that the chop
Decoction extract is made by the raw material of following parts by weight：80-120 parts of chop, 0.8-1.1 parts of cod-liver oil, 5-7 parts of catsup, ginger splices
500-700 parts of 2-3 parts, 2-3 parts of garlic clove, 3-4 parts of vinegar, 3-4 parts of white wine and clear water.
3. a kind of edible vermicelli for preventing senile osteoporosis according to claim 2, it is characterised in that described edible
The content of acetic acid is in the range of 5%-7% in vinegar.
A kind of 4. edible vermicelli for preventing senile osteoporosis according to claim 2, it is characterised in that the white wine
Middle alcohol content is in the range of 42%-48%.
5. a kind of edible vermicelli for preventing senile osteoporosis according to claim 1, it is characterised in that described to pull out
Solid and the liquid that steams, mixed again, it is according to step 2 to step 5 repetitive operation once, secondary to be made
Chop decoction extract.
6. a kind of preparation method for the edible vermicelli for preventing senile osteoporosis, it is characterised in that include the following steps：
Step 1：Flour, gumbo powder, balsam pear powder, carrot meal, laver powder, Kelp Powder, egg, milk powder, sugarcane are weighed by formula rate
Sugar ester, monoglyceride and sodium alginate are added sequentially to stir evenly in cornmill；
Step 2：Clear water is weighed by formula rate, and is added in addition funnel；
Step 3：Sweet potato powder, edible salt, edible potassium carbonate and chop decoction extract are weighed by formula rate to be added sequentially to walk
In addition funnel in rapid 2, and stirring and dissolving, it is made and mixed solution is added dropwise；
Step 4：Obtained dropwise addition mixed solution in step 3 is added drop-wise in cornmill, it is 70 rpms to control mixing speed,
Time for adding is 15-20 minutes；
Step 5：After completion of dropwise addition, continue stirring 10 minutes, according still further to the processing conventional method curing of noodles, tabletting, dry, cut
Disconnected and packaging, that is, obtain a kind of edible vermicelli for preventing senile osteoporosis.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740761A (en) * | 2018-06-19 | 2018-11-06 | 王福 | Egg-pair water mallow vermicelli and preparation method thereof |
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| CN104585624A (en) * | 2015-02-03 | 2015-05-06 | 宿州学院 | Noodles for preventing calcium deficiency of middle and aged people |
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| CN104012868A (en) * | 2014-06-18 | 2014-09-03 | 山东省农业科学院农产品研究所 | High-calcium nutritious noodles and preparation method thereof |
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