CN108719787A - The production method in Yunnan olive face - Google Patents
The production method in Yunnan olive face Download PDFInfo
- Publication number
- CN108719787A CN108719787A CN201810497870.2A CN201810497870A CN108719787A CN 108719787 A CN108719787 A CN 108719787A CN 201810497870 A CN201810497870 A CN 201810497870A CN 108719787 A CN108719787 A CN 108719787A
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- China
- Prior art keywords
- yunnan olive
- dough
- face
- yunnan
- olive
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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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
- 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
- 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
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/294—Inorganic additives, e.g. silica
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
Abstract
The invention discloses a kind of production method in Yunnan olive face, including the preparation of step phyllanthus emblica powder, knead dough and make noodles, wherein the knead dough refer to wheat flour with phyllanthus emblica powder by 20~25：1 quality proportioning is mixed, and an egg is then added into every kilogram of mixed flour, finally stirs evenly wheat flour, phyllanthus emblica powder and egg and water is added and be tuned into pasty dough；Salt and dietary alkali are added in pasty dough, is stirred, placing 1 hour or more makes dough rest；The beneficial effects of the invention are as follows：The face made through the invention had both remained the nutritional ingredient of Yunnan olive, eliminated the bitter taste in the olive of Yunnan, and can promote absorption and utilization of the eater to dimension c.
Description
Technical field
The present invention relates to the production methods in face, and in particular to the production method in Yunnan olive face.
Background technology
Yunnan olive also known as Yunnan emblic are the fruits of Euphorbiaceae machaka or magaphanerophytes' emblic.Plant spring
It blooms, spends small, single raw yellow, monoecism.Flesh texture, oblate spheroid take on a red color when ripe.Originate in Tropical Asian area, China
South is common.For a kind of important medical and edible dual purpose plant resource.Yunnan olive fruit juice unique flavor, it is full of nutrition, in addition to containing ammonia
Outside base acid and trace element, its Vc content of what is more important is high, and due to the protection of flavones and tannin, Yunnan olive warp
The retention ratio of its Vc is still up to 72% after processing, significantly larger than other fruits and vegetables.Fruit medicine, have clearing heat, relieving sore-throat, moistening lung for removing phlegm,
The effect of promoting the production of body fluid to quench thirst.Modern study, Yunnan olive have the effects that it is anti-oxidant, remove free radical, antitumor, anti-aging.
Invention content
The purpose of the present invention is to provide a kind of production methods in Yunnan olive face, solve mouthfeel when traditional olive is directly eaten
Bad, the problem of being difficult to receive.
In order to solve the above technical problems, the present invention uses following technical scheme：
The production method in Yunnan olive face includes preparation, knead dough and the making noodles of step phyllanthus emblica powder, wherein the knead dough refers to
Wheat flour presses 20~25 with phyllanthus emblica powder：1 quality proportioning is mixed, and is then added into every kilogram of mixed flour
One egg, wheat flour, phyllanthus emblica powder and egg finally stir evenly and water be added be tuned into pasty dough；
Salt and dietary alkali are added in pasty dough, is stirred, placing 1 hour or more makes dough rest.
In the technical scheme, the glutinous olive in Yunnan mainly contains Yunnan olive and contains a large amount of Vc, VP, carbohydrate, organic
Acid, tannin, also contain protein, fat, vitamin B1, B2, A, carrotene, cellulose, pectin, alkaloid and calcium, phosphorus, iron,
Potassium, sodium etc., Yunnan olive can control hypoglycemia, there is urea removal and antihypertensive effect, control hepatitis and resisting radiation damage, egg energy
Astringent taste in effective removal phyllanthus emblica powder, and it is more uniform so that phyllanthus emblica powder is mixed with flour.
Further technical solution is that making noodles refer to by flaking machine by dough after curing dough among the above
The face band of suitable thickness is rolled into, face band air-dries by suspension, cuts into noodles.
Further technical solution is that the preparation of phyllanthus emblica powder among the above includes selecting fruit, broken, centrifugation, filtering, is dry
It is dry, wherein it is described select fruit refer to choose no disease and pests harm, without go rotten, the fresh Yunnan olive fruits of hurtless measure, then by fresh Yunnan olive
Olive fruit is cleaned.
Further technical solution is that broken among the above refers to Yunnan olive fruits being put into crusher, and press quality
Than being 500：Cellulase aqueous solution is added in 1 amount, is finally crushed to obtain Yunnan olive turbid solution, cellulase is water-soluble
A concentration of the 1% of liquid.
It in the technical scheme, can preferably will be effective in the olive fruits of Yunnan by the effect of cellulase aqueous solution
Composition extracts, and then improves the nutrition of entire phyllanthus emblica powder.
Further technical solution is that centrifugal filtration among the above refers to that broken Yunnan olive turbid solution is put into centrifugation
It is processed in machine, the Yunnan olive turbid solution after then processing centrifugation is filtered to obtain Yunnan olive original juice, wherein centrifuge
Rotating speed be 3000r/min~6000r/min, time of centrifugal filtration is 150~250 minutes, and the temperature of centrifugal filtration is 45
~55 DEG C, the mesh number of filtering sieve is 150~400 mesh.
Further technical solution is that drying among the above refers to that the Yunnan olive original juice after centrifugal filtration is carried out concentration to do
It is dry to obtain phyllanthus emblica powder.
Compared with prior art, the beneficial effects of the invention are as follows：
The face made through the invention had both remained the nutritional ingredient of Yunnan olive, eliminated the bitter taste in the olive of Yunnan, and
It can promote eater that suitable salt and salt alkali is added in the manufacturing process in Yunnan olive face to the absorption and utilization of tieing up c,
The saline taste of salt can improve the astringent taste of Yunnan olive, and dietary alkali can improve the tart flavour of Yunnan olive.Because of Yunnan Canarium acidic materials, it is added
After dietary alkali PH in enteron aisle can increase, while weakly alkaline environment can also promote eater to ascorbic absorption and utilization.
Specific implementation mode
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to invention into
Row is further described.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to limit
The fixed present invention.
Embodiment 1：
The production method in Yunnan olive face, including step：
The preparation of step 1, phyllanthus emblica powder：The preparation of phyllanthus emblica powder includes selecting fruit, broken, centrifugation, filtering, drying, wherein described
It refers to choosing no disease and pests harm, without mildew and rot, hurtless measure fresh Yunnan olive fruits to select fruit, is then carried out fresh Yunnan olive fruits clear
It washes；
Wherein broken refers to that Yunnan olive fruits are put into crusher, and is 500 in mass ratio：Cellulase water is added in 1 amount
Solution is finally crushed to obtain Yunnan olive turbid solution, wherein a concentration of the 1% of cellulase aqueous solution；
Centrifugal filtration refers to that broken Yunnan olive turbid solution is put into centrifuge to be processed, after then processing centrifugation
Yunnan olive turbid solution is filtered to obtain Yunnan olive original juice, and the wherein rotating speed of centrifuge is 6000r/min, the time of centrifugal filtration
It it is 150 minutes, the temperature of centrifugal filtration is 55 DEG C, and the mesh number of filtering sieve is 150 mesh；
Drying refers to being concentrated and dried the Yunnan olive original juice after centrifugal filtration to obtain phyllanthus emblica powder.
Step 2, knead dough：Wheat flour and phyllanthus emblica powder are pressed 25：1 quality proportioning is mixed, then to every kilogram
An egg is added in mixed flour, finally wheat flour, phyllanthus emblica powder and egg are stirred evenly and water is added is tuned into
Pasty dough；Salt and dietary alkali are added in pasty dough, is stirred, placing 1 hour or more makes dough rest, wherein this
In conventional amount used when being usual knead dough of amount of water and the amount of salt and dietary alkali.
Step 3 makes noodles：Dough after curing rolls into dough by flaking machine to the face band of suitable thickness, face band
It air-dried by suspension, cut into noodles.
Embodiment 2：
The production method in Yunnan olive face, including step：
The preparation of step 1, phyllanthus emblica powder：The preparation of phyllanthus emblica powder includes selecting fruit, broken, centrifugation, filtering, drying, wherein described
It refers to choosing no disease and pests harm, without mildew and rot, hurtless measure fresh Yunnan olive fruits to select fruit, is then carried out fresh Yunnan olive fruits clear
It washes；
Wherein broken refers to that Yunnan olive fruits are put into crusher, and is 500 in mass ratio：Cellulase water is added in 1 amount
Solution is finally crushed to obtain Yunnan olive turbid solution, wherein a concentration of the 1% of cellulase aqueous solution；
Centrifugal filtration refers to that broken Yunnan olive turbid solution is put into centrifuge to be processed, after then processing centrifugation
Yunnan olive turbid solution is filtered to obtain Yunnan olive original juice, and the wherein rotating speed of centrifuge is 3000r/min, the time of centrifugal filtration
It it is 250 minutes, the temperature of centrifugal filtration is 45 DEG C, and the mesh number of filtering sieve is 400 mesh；
Drying refers to being concentrated and dried the Yunnan olive original juice after centrifugal filtration to obtain phyllanthus emblica powder.
Step 2, knead dough：Wheat flour and phyllanthus emblica powder are pressed 20：1 quality proportioning is mixed, then to every kilogram
An egg is added in mixed flour, finally wheat flour, phyllanthus emblica powder and egg are stirred evenly and water is added is tuned into
Pasty dough；Salt and dietary alkali are added in pasty dough, is stirred, placing 1 hour or more makes dough rest.
Step 3 makes noodles：Dough after curing rolls into dough by flaking machine to the face band of suitable thickness, face band
It air-dried by suspension, cut into noodles.
Embodiment 3：
The production method in Yunnan olive face, including step：
The preparation of step 1, phyllanthus emblica powder：The preparation of phyllanthus emblica powder includes selecting fruit, broken, centrifugation, filtering, drying, wherein described
It refers to choosing no disease and pests harm, without mildew and rot, hurtless measure fresh Yunnan olive fruits to select fruit, is then carried out fresh Yunnan olive fruits clear
It washes；
Wherein broken refers to that Yunnan olive fruits are put into crusher, and is 500 in mass ratio：Cellulase water is added in 1 amount
Solution is finally crushed to obtain Yunnan olive turbid solution, wherein a concentration of the 1% of cellulase aqueous solution；
Centrifugal filtration refers to that broken Yunnan olive turbid solution is put into centrifuge to be processed, after then processing centrifugation
Yunnan olive turbid solution is filtered to obtain Yunnan olive original juice, and the wherein rotating speed of centrifuge is 4000r/min, the time of centrifugal filtration
It it is 200 minutes, the temperature of centrifugal filtration is 50 DEG C, and the mesh number of filtering sieve is 230 mesh；
Drying refers to being concentrated and dried the Yunnan olive original juice after centrifugal filtration to obtain phyllanthus emblica powder.
Step 2, knead dough：Wheat flour and phyllanthus emblica powder are pressed 23：1 quality proportioning is mixed, then to every kilogram
An egg is added in mixed flour, finally wheat flour, phyllanthus emblica powder and egg are stirred evenly and water is added is tuned into
Pasty dough；Salt and dietary alkali are added in pasty dough, is stirred, placing 1 hour or more makes dough rest.
Step 3 makes noodles：Dough after curing rolls into dough by flaking machine to the face band of suitable thickness, face band
It air-dried by suspension, cut into noodles.
Embodiment 4：
The production method in Yunnan olive face, including step：
The preparation of step 1, phyllanthus emblica powder：The preparation of phyllanthus emblica powder includes selecting fruit, broken, centrifugation, filtering, drying, wherein described
It refers to choosing no disease and pests harm, without mildew and rot, hurtless measure fresh Yunnan olive fruits to select fruit, is then carried out fresh Yunnan olive fruits clear
It washes；
Wherein broken refers to that Yunnan olive fruits are put into crusher, and is 500 in mass ratio：Cellulase water is added in 1 amount
Solution is finally crushed to obtain Yunnan olive turbid solution, wherein a concentration of the 1% of cellulase aqueous solution；
Centrifugal filtration refers to that broken Yunnan olive turbid solution is put into centrifuge to be processed, after then processing centrifugation
Yunnan olive turbid solution is filtered to obtain Yunnan olive original juice, and the wherein rotating speed of centrifuge is 5000r/min, the time of centrifugal filtration
It it is 230 minutes, the temperature of centrifugal filtration is 46 DEG C, and the mesh number of filtering sieve is 360 mesh；
Drying refers to being concentrated and dried the Yunnan olive original juice after centrifugal filtration to obtain phyllanthus emblica powder.
Step 2, knead dough：Wheat flour and phyllanthus emblica powder are pressed 21：1 quality proportioning is mixed, then to every kilogram
An egg is added in mixed flour, finally wheat flour, phyllanthus emblica powder and egg are stirred evenly and water is added is tuned into
Pasty dough；Salt and dietary alkali are added in pasty dough, is stirred, placing 1 hour or more makes dough rest.
Step 3 makes noodles：Dough after curing rolls into dough by flaking machine to the face band of suitable thickness, face band
It air-dried by suspension, cut into noodles.
Claims (6)
1. a kind of production method in Yunnan olive face, it is characterised in that：Preparation, knead dough including step phyllanthus emblica powder and making face
Item, wherein the knead dough refers to wheat flour with phyllanthus emblica powder by 20~25：1 quality proportioning is mixed, then to every thousand
An egg is added in gram mixed flour, wheat flour, phyllanthus emblica powder and egg are stirred evenly and water is added is tuned into paste
Shape dough；
Salt and dietary alkali are added in pasty dough, is stirred, placing 1 hour or more makes dough rest.
2. the production method in Yunnan olive according to claim 1 face, it is characterised in that：The making noodles refer to that will cure
Dough afterwards rolls into dough by flaking machine on the face band of suitable thickness, and face band air-dries by suspension, cuts into noodles.
3. the production method in Yunnan olive according to claim 1 face, it is characterised in that：The preparation of the phyllanthus emblica powder includes
Select fruit, broken, centrifugation, filtering, dry, wherein it is described select fruit refer to choose no disease and pests harm, without go rotten, the fresh Yunnan olive of hurtless measure
Then olive fruit cleans fresh Yunnan olive fruits.
4. the production method in Yunnan olive according to claim 3 face, it is characterised in that：Described be crushed refers to by Yunnan olive fruit
It is put into crusher in fact, and is 500 in mass ratio：Cellulase aqueous solution is added in 1 amount, is finally crushed to obtain Yunnan olive
Turbid solution, wherein a concentration of the 1% of cellulase aqueous solution.
5. the production method in Yunnan olive according to claim 4 face, it is characterised in that：The centrifugal filtration refers to that will be crushed
Yunnan olive turbid solution afterwards, which is put into centrifuge, to be processed, and the Yunnan olive turbid solution after then processing centrifugation is filtered
To Yunnan olive original juice, the wherein rotating speed of centrifuge is 3000r/min~6000r/min, and the time of centrifugal filtration is 150~250
Minute, the temperature of centrifugal filtration is 45~55 DEG C, and the mesh number of filtering sieve is 150~400 mesh.
6. the production method in Yunnan olive according to claim 5 face, it is characterised in that：The drying refers to by centrifugal filtration
Yunnan olive original juice afterwards is concentrated and dried to obtain phyllanthus emblica powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810497870.2A CN108719787A (en) | 2018-05-23 | 2018-05-23 | The production method in Yunnan olive face |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810497870.2A CN108719787A (en) | 2018-05-23 | 2018-05-23 | The production method in Yunnan olive face |
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| Publication Number | Publication Date |
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| CN108719787A true CN108719787A (en) | 2018-11-02 |
Family
ID=63935003
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810497870.2A Pending CN108719787A (en) | 2018-05-23 | 2018-05-23 | The production method in Yunnan olive face |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113303433A (en) * | 2021-06-01 | 2021-08-27 | 云南摩都农业有限责任公司 | Processing method of polygonatum kingianum noodles |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606664A (en) * | 2008-06-16 | 2009-12-23 | 昆明格林斯通生物工程有限公司 | Phyllanthus emblica powder and processing method thereof |
| CN102197870A (en) * | 2011-04-08 | 2011-09-28 | 云南弗蓝替生物工程有限公司 | Preparation method of fructus phyllanthi powder |
| CN103404553A (en) * | 2013-09-03 | 2013-11-27 | 苏州天南星生物科技有限公司 | Traditional chinese medicine flour |
| CN103598530A (en) * | 2013-11-28 | 2014-02-26 | 阳玉欣 | Olive fine dried noodles and preparation method thereof |
-
2018
- 2018-05-23 CN CN201810497870.2A patent/CN108719787A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606664A (en) * | 2008-06-16 | 2009-12-23 | 昆明格林斯通生物工程有限公司 | Phyllanthus emblica powder and processing method thereof |
| CN102197870A (en) * | 2011-04-08 | 2011-09-28 | 云南弗蓝替生物工程有限公司 | Preparation method of fructus phyllanthi powder |
| CN103404553A (en) * | 2013-09-03 | 2013-11-27 | 苏州天南星生物科技有限公司 | Traditional chinese medicine flour |
| CN103598530A (en) * | 2013-11-28 | 2014-02-26 | 阳玉欣 | Olive fine dried noodles and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113303433A (en) * | 2021-06-01 | 2021-08-27 | 云南摩都农业有限责任公司 | Processing method of polygonatum kingianum noodles |
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