CN108634190A - A kind of Japanese Premna additive manufacture craft - Google Patents
A kind of Japanese Premna additive manufacture craft Download PDFInfo
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- CN108634190A CN108634190A CN201810449762.8A CN201810449762A CN108634190A CN 108634190 A CN108634190 A CN 108634190A CN 201810449762 A CN201810449762 A CN 201810449762A CN 108634190 A CN108634190 A CN 108634190A
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- 239000000654 additive Substances 0.000 title claims abstract description 15
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- 239000000843 powder Substances 0.000 claims abstract description 30
- 230000008030 elimination Effects 0.000 claims abstract description 23
- 238000003379 elimination reaction Methods 0.000 claims abstract description 23
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- 241000209140 Triticum Species 0.000 claims abstract description 12
- 235000021307 Triticum Nutrition 0.000 claims abstract description 12
- 235000013527 bean curd Nutrition 0.000 claims abstract description 8
- 238000012360 testing method Methods 0.000 claims abstract description 6
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- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 7
- 235000013305 food Nutrition 0.000 abstract description 6
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- 230000000694 effects Effects 0.000 abstract description 4
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- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
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- 229930003268 Vitamin C Natural products 0.000 description 2
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- 206010010774 Constipation Diseases 0.000 description 1
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- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- DYUQAZSOFZSPHD-UHFFFAOYSA-N Phenylpropyl alcohol Natural products CCC(O)C1=CC=CC=C1 DYUQAZSOFZSPHD-UHFFFAOYSA-N 0.000 description 1
- 241001674048 Phthiraptera Species 0.000 description 1
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- 244000062793 Sorghum vulgare Species 0.000 description 1
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- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 1
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- 229910052876 emerald Inorganic materials 0.000 description 1
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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
- A23L29/00—Foods or foodstuffs containing additives; 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
- 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
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- 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)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a kind of Japanese Premna additive manufacture crafts, include the following steps：By Japanese Premna fresh leaf destemming impurity elimination；Whether have the bean curd fresh leaf that also makes a variation do not remove, the Japanese Premna fresh leaf of destemming impurity elimination is cleaned and impregnated if needing to test after impurity elimination.Japanese Premna fresh leaf is dried, low temperature drying is carried out by dryer.High temperature flash baking is carried out by dryer.It crushes the Japanese Premna fresh leaf after drying to obtain Japanese Premna dry powder by pulverizer；The water of the Japanese Premna dry powder of 5 30 parts by weight, the wheat fine powder of 70 95 parts by weight and 30 35 parts by weight is placed in container and is stirred and ferments.Invention promotes mouthfeel while capable of being added to Japanese Premna in food as food additives.With simple for process, the advantageous effects such as easy to operate and mouthfeel is good.
Description
Technical field
The present invention relates to a kind of processing technologys, specifically, more particularly to a kind of Japanese Premna additive manufacture craft.
Background technology
Japanese Premna；The upright shrub of the perennial fallen leaves of Premna Verenaceae or magaphanerophytes also known as Japanese Premna Herb.Alias：Beans
Rotten bavin, native Changshan, smelly wife, smelly Changshan, bean jelly leaf, ceylon houndstongue leaf or root-bark, jelly in June, Japanese premna, kwan-yin bavin, lice fiber crops bavin, smelly tea, small blueness
Tree, glutinous paste, pinch load paste, Mo-tse harvest, bean curd wood.
Japanese Premna is mostly 1-3 meters high, and individual plants can grow to 10 meters or more.Cylindric, the sepia of branch, sprout, branch handle
And inflorescence branch is close that by brown slightly scroll pile, rear principal deformation is hairless, has striped, hole skin is closeer to be linked to be line.Leaf papery, having for rubbing are different
Taste, interaction is 4-11 centimetres long to life, oval, ovum shape lanceolar or ellipse, 1.5-9.5 centimetres wide.The anxious point or tapering of apex,
Base portion wedge shape is downward, and the edge first half has irregular sawtooth, lower part full edge, or full edge is in wavy sometimes.3-8 pairs of lateral vein, in
It slightly swells on two sides.Cyme forms basidixed turriform panicle.Calyx cup-shaped, corolla funnel-form are white or faint yellow.Drupe
Obovate is to subsphaeroidal, about 4-5 millimeters of diameter, atropurpureus when ripe, bright, bony nodule matter.The month in growth period 3-11.The month at florescence 5-6, fruiting period
The 7-10 months.
Contain a large amount of pectin, bata-carotene, protein and cellulose, chlorophyll and vitamin C in Japanese Premna plant.
In thick protein, amino acid content account for 10.5%, wherein threonine, isoleucine, leucine, phenylpropyl alcohol in 17 kinds of amino acid
Propylhomoserin, lysine etc., account for total amino acid 34.91%, gross dry weight 3.68.
In the prior art, there are no a kind of technique can be added to using Japanese Premna as food additives it is same in food
When, additionally it is possible to promote mouthfeel.
Therefore those skilled in the art, which are dedicated to offer one kind, being added to food using Japanese Premna as food additives
Mouthfeel is promoted while middle.
Invention content
In view of the drawbacks described above of the prior art, technical problem to be solved by the invention is to provide one kind can be by bean curd
Mouthfeel is promoted while bavin is added to as food additives in food.
To achieve the above object, the present invention provides a kind of Japanese Premna additive manufacture craft, include the following steps：
S1：By Japanese Premna fresh leaf destemming impurity elimination；
S2：The Japanese Premna fresh leaf of destemming impurity elimination is cleaned and impregnated, soaking time is 19-21 minutes；
S3：Japanese Premna fresh leaf is dried, until the water content of Japanese Premna fresh leaf is 1.8-2.2%；
S4：Low temperature drying is carried out by dryer, drying temperature is 40-60 °, and drying time is 8-15 hours, until beans
Rotten bavin fresh leaf water content is 25-40%；
S5：High temperature flash baking is carried out by dryer, drying temperature is 70-95 °, until Japanese Premna fresh leaf water content is
10-15%；
S6：The Japanese Premna fresh leaf after drying is crushed to 210-400 mesh sieve by pulverizer, obtains Japanese Premna dry powder；
S7：The water of the Japanese Premna dry powder of 5-30 parts by weight, the wheat fine powder of 70-95 parts by weight and 30-35 parts by weight is put
It sets and is stirred and ferments in container.
Preferably, whether need to test after impurity elimination has the bean curd fresh leaf also to make a variation not remove, it is such as fully erased,
It then needs to carry out secondary impurity elimination.
Preferably, in the S2, soaking time is 20 minutes.
Preferably, in the S3, dried using industrial dryer, until the water content of Japanese Premna fresh leaf is 2%.
Preferably, in the S4, low temperature drying is carried out by dryer, drying temperature is 50 °, and drying time is 12 small
When, until Japanese Premna fresh leaf water content is 33%.
Preferably, in the S5, drying temperature is 83 °, until Japanese Premna fresh leaf water content is 13%.
Preferably, in the S7, by the Japanese Premna dry powder of 17 parts by weight, the wheat fine powder and 32 parts by weight of 83 parts by weight
Water place container in be stirred.
The beneficial effects of the invention are as follows：While Japanese Premna can be added to as food additives in food by the present invention
Promote mouthfeel.With simple for process, the advantageous effects such as easy to operate and mouthfeel is good.
Specific implementation mode
With reference to embodiment, the invention will be further described：
Embodiment 1
A kind of Japanese Premna additive manufacture craft, includes the following steps：
S1：By Japanese Premna fresh leaf destemming impurity elimination；Whether need to test after impurity elimination has the bean curd fresh leaf also to make a variation unclear
It removes, it is such as not fully erased, then it needs to carry out secondary impurity elimination.
S2：The Japanese Premna fresh leaf of destemming impurity elimination is cleaned and impregnated, soaking time is 19-21 minutes；The present embodiment
In, soaking time is 20 minutes.
S3：Japanese Premna fresh leaf is dried, until the water content of Japanese Premna fresh leaf is 1.8-2.2%；In the present embodiment,
It is dried using industrial dryer, until the water content of Japanese Premna fresh leaf is 2%.It is dried, is removed more by technical grade
Remaining moisture is easily dried the saving energy.
S4：Low temperature drying is carried out by dryer, drying temperature is 40-60 °, and drying time is 8-15 hours, until beans
Rotten bavin fresh leaf water content is 25-40%；In the present embodiment, low temperature drying is carried out by dryer, drying temperature is 50 °, drying
Time is 12 hours, until Japanese Premna fresh leaf water content is 33%.
S5：High temperature flash baking is carried out by dryer, drying temperature is 70-95 °, until Japanese Premna fresh leaf water content is
10-15%；In the present embodiment, drying temperature is 83 °, until Japanese Premna fresh leaf water content is 13%.
S6：The Japanese Premna fresh leaf after drying is crushed to 210-400 mesh sieve by pulverizer, obtains Japanese Premna dry powder；
S7：The water of the Japanese Premna dry powder of 5-30 parts by weight, the wheat fine powder of 70-95 parts by weight and 30-35 parts by weight is put
It sets and is stirred and ferments in container.In the present embodiment, by the Japanese Premna dry powder of 17 parts by weight, 83 parts by weight wheat fine powder and
The water of 32 parts by weight is placed to be stirred in container.
Embodiment 2
A kind of Japanese Premna additive manufacture craft, includes the following steps：
S1：By Japanese Premna fresh leaf destemming impurity elimination；Whether need to test after impurity elimination has the bean curd fresh leaf also to make a variation unclear
It removes, it is such as not fully erased, then it needs to carry out secondary impurity elimination.
S2：The Japanese Premna fresh leaf of destemming impurity elimination is cleaned and impregnated, soaking time is 19-21 minutes；The present embodiment
In, soaking time is 19 minutes.
S3：Japanese Premna fresh leaf is dried, until the water content of Japanese Premna fresh leaf is 1.8-2.2%；In the present embodiment,
It is dried using industrial dryer, until the water content of Japanese Premna fresh leaf is 1.8%.It is dried, is removed by technical grade
Excessive moisture is easily dried the saving energy.
S4：Low temperature drying is carried out by dryer, drying temperature is 40-60 °, and drying time is 8-15 hours, until beans
Rotten bavin fresh leaf water content is 25-40%；In the present embodiment, low temperature drying is carried out by dryer, drying temperature is 40 °, drying
Time is 8 hours, until Japanese Premna fresh leaf water content is 25%.
S5：High temperature flash baking is carried out by dryer, drying temperature is 70-95 °, until Japanese Premna fresh leaf water content is
10-15%；In the present embodiment, drying temperature is 70 °, until Japanese Premna fresh leaf water content is 10%.
S6：The Japanese Premna fresh leaf after drying is crushed to 210-400 mesh sieve by pulverizer, obtains Japanese Premna dry powder；
S7：The water of the Japanese Premna dry powder of 5-30 parts by weight, the wheat fine powder of 70-95 parts by weight and 30-35 parts by weight is put
It sets and is stirred and ferments in container.In the present embodiment, by the Japanese Premna dry powder of 5 parts by weight, 70 parts by weight wheat fine powder and
The water of 30 parts by weight is placed to be stirred in container.
Embodiment 3
A kind of Japanese Premna additive manufacture craft, includes the following steps：
S1：By Japanese Premna fresh leaf destemming impurity elimination；Whether need to test after impurity elimination has the bean curd fresh leaf also to make a variation unclear
It removes, it is such as not fully erased, then it needs to carry out secondary impurity elimination.
S2：The Japanese Premna fresh leaf of destemming impurity elimination is cleaned and impregnated, soaking time is 19-21 minutes；The present embodiment
In, soaking time is 21 minutes.
S3：Japanese Premna fresh leaf is dried, until the water content of Japanese Premna fresh leaf is 1.8-2.2%；In the present embodiment,
It is dried using industrial dryer, until the water content of Japanese Premna fresh leaf is 2.2%.It is dried, is removed by technical grade
Excessive moisture is easily dried the saving energy.
S4：Low temperature drying is carried out by dryer, drying temperature is 40-60 °, and drying time is 8-15 hours, until beans
Rotten bavin fresh leaf water content is 25-40%；In the present embodiment, low temperature drying is carried out by dryer, drying temperature is 60 °, drying
Time is 15 hours, until Japanese Premna fresh leaf water content is 40%.
S5：High temperature flash baking is carried out by dryer, drying temperature is 70-95 °, until Japanese Premna fresh leaf water content is
10-15%；In the present embodiment, drying temperature is 95 °, until Japanese Premna fresh leaf water content is 15%.
S6：The Japanese Premna fresh leaf after drying is crushed to 210-400 mesh sieve by pulverizer, obtains Japanese Premna dry powder；
S7：The water of the Japanese Premna dry powder of 5-30 parts by weight, the wheat fine powder of 70-95 parts by weight and 30-35 parts by weight is put
It sets and is stirred and ferments in container.In the present embodiment, by the Japanese Premna dry powder of 30 parts by weight, 95 parts by weight wheat fine powder and
The water of 35 parts by weight is placed to be stirred in container.
In the present invention, embodiment 1 is most preferred embodiment.
The present invention Japanese Premna dry powder is added to inside wheat flour be fabricated to dumpling, envelope (Wanton), handmade noodle and
Various millet cake are applicable in steam, boil, scalding, decocting, frying, drying, is roasting etc..And apply also for cool skin, ice cream, ice cream, beverage, face
Packet, cake, biscuit, candy, boiled dumpling, envelope (Wanton), handmade noodle, plande noodles, hand-pulled noodles, vermicelli, face block etc., color is emerald green after curing
Green, mouthfeel Q bullets, strength is to smooth, and the various cakes toasted out are fluffy soft, and the snack fried out is crisp tasty and refreshing, and color is emerald green, rich
Containing pectin, protein, cellulose, chlorophyll and vitamin C, nutritive value is high, has heat-clearing, fall fire, moistening lung, toxin-expelling and face nourishing
The effect of, constipation is significantly improved.
The various cakes of emerald are made with the fresh leaf of Japanese Premna and snack has filled up this market vacancy, increase the attached of snack
The value added Japanese Premna dry powder that improves has made variation in each field of food as acting on color phenotypes for addition, in effect
On allow more citizen to receive more tangible benefits.
The preferred embodiment of the present invention has been described in detail above.It should be appreciated that those skilled in the art without
It needs creative work according to the present invention can conceive and makes many modifications and variations.Therefore, all technologies in the art
Personnel are available by logical analysis, reasoning, or a limited experiment on the basis of existing technology under this invention's idea
Technical solution, all should be in the protection domain being defined in the patent claims.
Claims (7)
1. a kind of Japanese Premna additive manufacture craft, it is characterized in that：Include the following steps：
S1：By Japanese Premna fresh leaf destemming impurity elimination；
S2：The Japanese Premna fresh leaf of destemming impurity elimination is cleaned and impregnated, soaking time is 19-21 minutes；
S3：Japanese Premna fresh leaf is dried, until the water content of Japanese Premna fresh leaf is 1.8-2.2%；
S4：Low temperature drying is carried out by dryer, drying temperature is 40-60 °, and drying time is 8-15 hours, until Japanese Premna
Fresh leaf water content is 25-40%；
S5：High temperature flash baking is carried out by dryer, drying temperature is 70-95 °, until Japanese Premna fresh leaf water content is 10-
15%；
S6：The Japanese Premna fresh leaf after drying is crushed to 210-400 mesh sieve by pulverizer, obtains Japanese Premna dry powder；
S7：The water of the Japanese Premna dry powder of 5-30 parts by weight, the wheat fine powder of 70-95 parts by weight and 30-35 parts by weight is placed and is held
It is stirred and ferments in device.
2. Japanese Premna additive manufacture craft as described in claim 1, it is characterized in that：It needs to be examined in the S1, after impurity elimination
Whether have the bean curd fresh leaf that also makes a variation do not remove, such as not fully erased if testing, then need to carry out secondary impurity elimination.
3. Japanese Premna additive manufacture craft as described in claim 1, it is characterized in that：In the S2, soaking time is 20 points
Clock.
4. Japanese Premna additive manufacture craft as described in claim 1, it is characterized in that：In the S3, using industrial dryer
It is dried, until the water content of Japanese Premna fresh leaf is 2%.
5. Japanese Premna additive manufacture craft as described in claim 1, it is characterized in that：In the S4, carried out by dryer
Low temperature drying, drying temperature are 50 °, and drying time is 12 hours, until Japanese Premna fresh leaf water content is 33%.
6. Japanese Premna additive manufacture craft as described in claim 1, it is characterized in that：In the S5, drying temperature is 83 °,
Until Japanese Premna fresh leaf water content is 13%.
7. Japanese Premna additive manufacture craft as described in claim 1, it is characterized in that：In the S7, by the beans of 17 parts by weight
The water of rotten bavin dry powder, the wheat fine powder of 83 parts by weight and 32 parts by weight is placed to be stirred in container.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810449762.8A CN108634190A (en) | 2018-05-11 | 2018-05-11 | A kind of Japanese Premna additive manufacture craft |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810449762.8A CN108634190A (en) | 2018-05-11 | 2018-05-11 | A kind of Japanese Premna additive manufacture craft |
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| Publication Number | Publication Date |
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| CN108634190A true CN108634190A (en) | 2018-10-12 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105581246A (en) * | 2016-01-27 | 2016-05-18 | 巫山县天煜奇叶农业开发有限公司 | Processing process of jade-colored noodles |
| CN105685967A (en) * | 2016-01-27 | 2016-06-22 | 巫山县天煜奇叶农业开发有限公司 | Production method of premna microphylla dry powder |
| CN106262112A (en) * | 2016-08-29 | 2017-01-04 | 杨兴才 | A kind of preparation method of premna microphylla dry powder |
-
2018
- 2018-05-11 CN CN201810449762.8A patent/CN108634190A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105581246A (en) * | 2016-01-27 | 2016-05-18 | 巫山县天煜奇叶农业开发有限公司 | Processing process of jade-colored noodles |
| CN105685967A (en) * | 2016-01-27 | 2016-06-22 | 巫山县天煜奇叶农业开发有限公司 | Production method of premna microphylla dry powder |
| CN106262112A (en) * | 2016-08-29 | 2017-01-04 | 杨兴才 | A kind of preparation method of premna microphylla dry powder |
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