CN108740760A - Fresh flower face production method - Google Patents
Fresh flower face production method Download PDFInfo
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- CN108740760A CN108740760A CN201810588558.4A CN201810588558A CN108740760A CN 108740760 A CN108740760 A CN 108740760A CN 201810588558 A CN201810588558 A CN 201810588558A CN 108740760 A CN108740760 A CN 108740760A
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- flower
- pistil
- petal
- flour
- noodles
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- 238000012545 processing Methods 0.000 claims abstract description 58
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- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 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
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
- Botany (AREA)
- Noodles (AREA)
Abstract
A kind of fresh flower face production method is disclosed according to embodiments of the present invention comprising：The fresh flower of each type is carried out petal and pistil that separating treatment obtains the fresh flower of each type, wherein the type of the fresh flower includes by the fresh flower for obtaining multiple types respectively：Bitter orange flower, sophora flower, Bai Hangju；Petal powder mixture is obtained according to the petal of predetermined ratio proportioning bitter orange flower, sophora flower, Bai Hangju, extracting processing to the petal powder mixture obtains petal extract；Pistil powder mixture is obtained according to the pistil of predetermined ratio proportioning bitter orange flower, sophora flower, Bai Hangju, extracting processing to the pistil powder mixture obtains pistil extract；The pretreatment flour of 20-40% is added in the flour of predetermined amount, it is mixed with the water of 31-34%, the petal powder mixture of 5-20%, the pistil extract progress knead dough of the pistil powder mixture of 0.5-1%, the petal extract of 0.05-0.15%, 0.01-0.1% are added, and makes noodles.The anti-oxidant and antibacterial effect of noodles is significantly improved through the invention.
Description
Technical field
The present invention relates to food technology field more particularly to a kind of fresh flower face production methods.
Background technology
Contain abundant nutritional ingredient in fresh flower, can be used as the valuable source of food and raw materials for food industry.Edible flower
Current utilization mainly has making scented tea, such as common rose tea, chrysanthemum tea, brews dinner party with singsong girls in attendance, such as wine fermented with osmanthus flower；Manufacture sugar system
Product and cake, such as traditional dessert such as rose preserved fruit, osmanthus cake.And flower congee, flower meal, flower cake etc..Containing rich in edible flower
Rich natural active matter, develops and uses opposite shortcoming, and initial period, therefore, edible flowers are also to the excavation of its function
Grass deep processing has broad application prospects.
Vermicelli be it is a kind of adding water with wheat flour, through powder mixing, prolong pressure, slitting, it is dry made of a kind of traditional wheaten food,
Has many advantages, such as tough and tensile resistant to cook, in good taste, convenient.Vermicelli are in storage process due to temperature, humidity, microorganism etc.
Easily causing quality deterioration, the rancidity as caused by fat oxidation is putrid and deteriorated and infested etc. caused by bacterium, mould breeding,
Seriously affect the quality of product.
For a long time, vermicelli series of products classification is single, except traditional original flavor vermicelli, adds the coarse cereal noodles of coarse cereal powder, adds
Add the fruit vegetable nutrient vermicelli of juice or fruit vegetable powder, add outside the egg noodle of powdered egg, vermicelli product lacks innovation, it would be highly desirable to carry out
Innovation is improved with product quality.Existing fresh flower noodles technology is that fresh flower is directly mixed and made into noodles with flour, lack to flower into
Row deep processing, the natural materials in spending, such as nutritional ingredient, antioxidant content, antibacterial equal ingredients can not effectively play effect.And add
After entering petal, petal can not well be merged with flour, and fresh flower ingredient is isolated when causing to cook, and leads to fresh flower face taste bad.
Invention content
The main purpose of the present invention is to provide a kind of fresh flower face production methods, to solve fresh flower face of the existing technology
Nutritional ingredient, antioxidant content can not be effectively played, the effect of antibacterial equal ingredients or problem that mouthfeel is poor.
A kind of fresh flower face production method is proposed according to embodiments of the present invention comprising：
The fresh flower of each type is carried out separating treatment and obtains the fresh flower of each type by the fresh flower for obtaining multiple types respectively
Petal and pistil, wherein the type of the fresh flower includes：Bitter orange flower, sophora flower, Bai Hangju；
Petal powder mixture is obtained according to the petal of predetermined ratio proportioning bitter orange flower, sophora flower, Bai Hangju, to the petal powder
Mixture extracts processing and obtains petal extract；
Pistil powder mixture is obtained according to the pistil of predetermined ratio proportioning bitter orange flower, sophora flower, Bai Hangju, to the pistil powder
Mixture extracts processing and obtains pistil extract；
The pretreatment flour of 20-40% is added in the flour of predetermined amount, is mixed with the water of 31-34%, adds 5-
20% petal powder mixture, the pistil powder mixture of 0.5-1%, the petal extract of 0.05-0.15%, 0.01-0.1%
Pistil extract carries out knead dough, and makes noodles；Wherein, aforementioned proportion is mass percent.
Wherein, before the step of carrying out separating treatment to fresh flower, the method further includes：To the fresh flower of each type into
Row pretreatment, including：It spreads processing, prevent-browning processing, be dried.
Wherein, the bitter orange flower in the petal powder mixture, sophora flower, Bai Hangju petal mass ratio be 1:1:1 to 2:
1:1。
Wherein, the bitter orange flower in the pistil powder mixture, sophora flower, Bai Hangju pistil mass ratio be 2:1:2 to 4:
1:2。
Wherein, before the knead dough the step of, the method further includes：Flour is pre-processed, is specifically included：Closed
Flour is stirred with 120-135 DEG C 15-35 seconds, and cooling in container.
Wherein, the step of knead dough includes：Vacuum knead dough 5-6 minutes makes moisture be sufficiently mixed to obtain flour with flour
Mixture；Processing flour mixture 5-8 minutes under conditions of pressure is 150-250MPa；Flour mixing is stirred in noodles served with soy sauce, sesame butter, etc. machine
Object 10-18 minutes, the wherein rotating speed of noodles served with soy sauce, sesame butter, etc. machine are 50-70 revs/min.
Wherein, after the knead dough the step of, the method includes：Maturation process flour mixture, wherein curing temperature are
28-38 DEG C, curing humidity is 80-85%, and the curing time is 35-45 minutes.
Wherein, the step of making noodles include：Compressing tablet process, wherein sheeting thickness 1-1.5 millimeters, prolong pressure number
It 12-15 times, folds 3-5 times；Slitting processing.
Wherein, further include：Being evaporated processing to noodles progress hot wind after slitting processing makes noodles water content be maintained at 20-
25%, the temperature of apoplexy is 30-40 DEG C, wind speed 3-5 meter per seconds；By the hot wind noodles that are evaporated that treated in subzero 10-15 DEG C of item
Low-temperature treatment 5-15 seconds under part.
Made in extract containing different ratio using being extracted after a variety of fresh flower raw material proportionings according to the embodiment of the present application
Fresh flower ingredient, has the anti-oxidant ingredients such as with antibacterial in fresh flower extract, it is different it is anti-oxidant with antimicrobial component proportioning with cooperateing with
Effect, compared with single component, can significantly improve anti-oxidant and antibacterial effect.Natural component can be played instead of chemistry simultaneously
The effect of additive.
Description of the drawings
Attached drawing described herein is used to provide further understanding of the present invention, and is constituted part of this application, this hair
Bright illustrative embodiments and their description are not constituted improper limitations of the present invention for explaining the present invention.In the accompanying drawings：
Fig. 1 is the flow chart of fresh flower face according to the ... of the embodiment of the present invention production method.
Specific implementation mode
To make the object, technical solutions and advantages of the present invention clearer, below in conjunction with the specific embodiment of the invention and
Technical solution of the present invention is clearly and completely described in corresponding attached drawing.Obviously, described embodiment is only the present invention one
Section Example, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not doing
Go out the every other embodiment obtained under the premise of creative work, shall fall within the protection scope of the present invention.
The technical solution provided below in conjunction with attached drawing, each embodiment that the present invention will be described in detail.
A kind of fresh flower face production method is provided according to embodiments of the present invention, and with reference to figure 1, the method includes following steps
Suddenly：
Step S102 obtains the fresh flower of multiple types, the fresh flower of each type is carried out respectively separating treatment obtain it is each
The petal and pistil of the fresh flower of type, wherein the type of the fresh flower includes：Bitter orange flower, sophora flower, Bai Hangju.
Bitter orange flower, sophora flower, Bai Hangju are obtained respectively, screening installation can be used by breaing up, screening, the operations such as selection by winnowing,
The separating treatment of petal and pistil is carried out, petal and pistil are then subjected to ultramicro grinding respectively, such as particle size can be
Cross 200 mesh sieve.
Before carrying out separating treatment to fresh flower, it is also necessary to the fresh flower of each type is pre-processed respectively, it is specific to wrap
It includes：It spreads processing, prevent-browning processing, be dried, specifically：
1, processing is spread：Fresh flower is uniformly shakeout, thickness is about 2kg/m2, 25-30 DEG C of room temperature is controlled, it is small to place 26-32
When, until fresh flower moisture is 68-72%.Processing stage is being spread, the lost of moisture can cause petal microstructure to change, micro-
Seeing structure change makes the ingredient for being distributed in different zones contact with each other, and may advantageously facilitate new component generation.
2, prevent-browning is handled：Fresh flower is positioned in roller stir-fry roasting machine and carries out stir-fry roasting, 220-240 DEG C of temperature, it is therefore an objective to right
In petal the oxidizing ferment such as polyphenol oxidase, peroxidase carry out destroy the enzyme treatment, prevent quality deterioration caused by petal brown stain with
And functional component oxidational losses.Also, frying can make that the phytochemical in cell liquid is spent to release or certain reference states
Phytochemical releases, and dissolves more phytochemicals in extraction process.
3, it is dried：Fresh flower raw material is positioned over heat pump drier, using cold wind heat pump drying technique, to fresh flower raw material
It is dried.Wherein 35 DEG C of drying temperature, loading thickness 4mm, import wind speed are 2m/s, and processing to water content is arrived for 12%
14%.
Step S104 obtains petal powder mixture according to the petal of predetermined ratio proportioning bitter orange flower, sophora flower, Bai Hangju, right
The petal powder mixture extracts processing and obtains petal extract.
The natural materials ingredient contained in different types of fresh flower is different, by matching to different types of fresh flower raw material
Than effective component extracting helps to promote each ingredient synergistic effect, can increase antibacterial, the antioxidant effect of extract.Its
In, the mass ratio of the petal of bitter orange flower, sophora flower, Bai Hangju in the petal powder mixture can be 1:1:1 to 2:1:1.
In the present embodiment, first by petal powder mixture raw material carry out successively acetone degreasing, filter, dry, ultrasound it is auxiliary
Help the processing such as extraction, wherein liquid ratio 30:1 (ml/g), 40 DEG C of Extracting temperature, 30 minutes extraction times；Then it is centrifuged
Processing, wherein rotating speed are 6000 revs/min (r/min), and the time is 20 minutes；Then supernatant vacuum concentration, polyamide are carried out
The processing such as purifying resin, concentration, pre-freeze, freeze-drying finally obtain petal extract, and specifically the petal extract can be
Soluble salvianolic acid, purity can be 71.9%.
It is to be appreciated that the application, which takes, first mixes raw material, then the method extracted jointly, matched again relative to extracting respectively
Than mixed mode, the application shortens technological process, can improve production efficiency, improves raw material availability.
Step S106 obtains pistil powder mixture according to the pistil of predetermined ratio proportioning bitter orange flower, sophora flower, Bai Hangju, right
The pistil powder mixture extracts processing and obtains pistil extract.
Wherein, the bitter orange flower in the pistil powder mixture, sophora flower, Bai Hangju pistil mass ratio be 2:1:2 to 4:
1:2。
In the present embodiment, pistil powder mixture raw material is subjected to degreasing successively first, drying, water carry polysaccharide, filter, subtract
Pressure concentration, centrifugation etc. processing, wherein ungrease treatment use 10 times of volume absolute ethyl alcohols, refluxing extraction degreasing 3 times, 2 hours every time；
Water carries the solid-liquid ratio 1 of polysaccharide processing:10 (g/ml), extraction time 3 times, 2 hours every time, Extracting temperature was 60 DEG C；Centrifugal treating
Sediment is rinsed with ethyl alcohol afterwards, is dissolved in distilled water after dry, then carries out de- albumen, ethanol precipitation, redissolution successively again in distillation
The processing such as water, centrifugation, wherein centrifugal rotational speed 5000r/min, 15 minutes time；Supernatant is finally taken to be concentrated, be lyophilized
Processing is to get to pistil extract, and specifically the pistil extract can be pistil polysaccharide.Herein, petal extract and
Pistil extract also can be collectively referred to as fresh flower extract.
The pretreatment flour of 20-40% is added in the flour of predetermined amount, is mixed with the water of 31-34% by step S108, then
Petal powder mixture, the pistil powder mixture of 0.5-1%, the petal extract of 0.05-0.15%, the 0.01- of 5-20% is added
0.1% pistil extract carries out knead dough, and makes noodles；Wherein, aforementioned proportion is mass percent.
Flour is pre-processed first, specifically, stirs flour 15-35 seconds in closed container with 120-135 DEG C, soon
But, particle size can be 200 mesh sieve to quickly cooling.
Then, the pretreatment flour of the flour of predetermined amount, 20-40% are mixed with the water of 31-34%, adds 5-20%
Petal powder mixture, the pistil powder mixture of 0.5-1%, the petal extract of 0.05-0.15%, 0.01-0.1% pistil
Extract carries out knead dough, and makes noodles；Wherein, aforementioned proportion is mass percent.Such as：By 1 kilogram of flour, 0.2-
0.4 kilogram pretreatment flour, 0.31-0.34 kilograms water mixing, add 0.05-0.20 kilograms petal powder mixture,
0.005-0.1 kilograms of pistil powder mixture, 0.0005-0.0015 kilograms of petal extract, 0.0001-0.001 kilograms
Pistil extract carries out knead dough.
Then, using vacuum knead dough 5-6 minutes, moisture is made to be sufficiently mixed to obtain flour mixture with flour, wherein can make
Vacuum knead dough is carried out with vacuum dough mixing machine.Then HIGH PRESSURE TREATMENT is carried out, i.e. process face under conditions of pressure is 150-250MPa
The rotating speed of powder mixture 5-8 minutes, and stirring flour mixture 10-18 minutes in noodles served with soy sauce, sesame butter, etc. machine, noodles served with soy sauce, sesame butter, etc. machine is 50-70 revs/min
Clock.
In the present embodiment, maturation process is carried out to flour mixture after knead dough, wherein curing temperature is 28-38 DEG C, ripe
Dampness elimination degree is 80-85%, and the curing time is 35-45 minutes.Maturation process can make starch denaturalization in flour, and partial denaturation is added and forms sediment
Powder, starch gelatinization temperature reduce, and face is made easily to boil, and reduce surface hardness, improve mouthfeel.
Noodles are made later, including the processing of compressing tablet process, slitting, hot wind are evaporated processing and cooling processing, wherein tabletting is thick
1-1.5 millimeters of degree prolongs pressure total degree 12-15 times, folds 3-5 times.Being evaporated processing using hot wind can make noodles surface moisture scatter and disappear,
Being combined with cooling processing makes to contribute under the conditions of noodles surface is non-icing noodles surface gluten network to shrink, and prevents from boiling rear fresh flower
Substance is detached from noodles surface, while can improve mouthfeel.
Specifically, hot wind is evaporated processing and includes, with 30-40 DEG C of hot wind, wind speed 3-5 meter per seconds, quickly by face body surface moisture
Evaporation, makes surface be dried, and internal moisture is kept, and noodles water content is made to be maintained at 20-25%.
Specifically, cooling processing includes that it is low under the conditions of subzero 10 to subzero 15 DEG C that hot wind is evaporated processed noodles
Temperature processing 5-15 seconds.It is noted that ice crystal cannot occur in noodles surface in cooling processing procedure.
Sterilization processing is finally carried out, can be packed after ultraviolet-sterilization, wherein UV power 30-50w, irradiation time 1-2
Minute.
The various characteristics of the noodles Experimental Comparison analysis vermicelli made in different ways below.Illustrate, following table 1,2 and of table
Digital number in table 3 corresponds the noodles that following 7 kinds of methods make.
1, making step：The water that 31% is added in the flour of predetermined amount carries out knead dough, and wherein noodles served with soy sauce, sesame butter, etc. machine stirs 20min,
Rotating speed 50r/min.Carry out maturation process after knead dough, wherein curing temperature is 30 DEG C, and curing humidity is 80%, and the curing time is
35min.Then sheeting operation, wherein sheeting thickness 1mm are carried out, prolongs pressure total degree 12 times, folds 3 times.Finally carry out slitting behaviour
Work and sterilization processing.
2, making step：The flour of predetermined amount is mixed with 31% water, add 5% petal powder mixture, 0.5%
Pistil powder mixture, 0.15% petal extract, 0.1% pistil extract, mix and knead dough, wherein not adding pre-add
Work flour.Noodles served with soy sauce, sesame butter, etc. machine stirs 20min, rotating speed 50r/min in knead dough.Maturation process is carried out after knead dough, wherein curing temperature is 30
DEG C, curing humidity is 80%, curing time 35min.Then sheeting operation, wherein sheeting thickness 1mm are carried out, pressure total degree is prolonged
It 12 times, folds 3 times.Finally carry out slitting operation and sterilization processing.
3, making step：By the flour of predetermined amount, 20% pretreatment flour (120 DEG C of flour pretreatment temperature, i.e., close
Stir process 35s under 120 DEG C of states is closed in container, is quickly cooled down, 200 mesh sieve is crossed) it is mixed with 31% water, add 5%
Petal powder mixture, 0.5% pistil powder mixture, 0.15% petal extract, 0.1% pistil extract, mixed
Merge knead dough, wherein noodles served with soy sauce, sesame butter, etc. machine stirs 20min, rotating speed 50r/min.Maturation process is carried out after knead dough, wherein curing temperature is 30
DEG C, curing humidity is 80%, curing time 35min.Then sheeting operation, wherein sheeting thickness 1mm are carried out, pressure total degree is prolonged
It 12 times, folds 3 times.Finally carry out slitting operation and sterilization processing.
4, making step：By the flour of predetermined amount, 20% pretreatment flour (150 DEG C of flour pretreatment temperature, i.e., close
Stir process 35s under 150 DEG C of states is closed in container, is quickly cooled down, 200 mesh sieve is crossed) it is mixed with 31% water, add 5%
Petal powder mixture, 0.5% pistil powder mixture, 0.15% petal extract, 0.1% pistil extract, mixed
Merge knead dough, wherein noodles served with soy sauce, sesame butter, etc. machine stirs 20min, rotating speed 50r/min.Maturation process is carried out after knead dough, wherein curing temperature is 30
DEG C, curing humidity is 80%, curing time 35min.Then sheeting operation, wherein sheeting thickness 1mm are carried out, pressure total degree is prolonged
It 12 times, folds 3 times.Finally carry out slitting operation and sterilization processing.
5, making step：By the flour of predetermined amount, 20% pretreatment flour (90 DEG C of flour pretreatment temperature, i.e., close
Stir process 35s under 90 DEG C of states is closed in container, is quickly cooled down, 200 mesh sieve is crossed) it is mixed with 31% water, add 5% flower
Valve powder mixture, 0.5% pistil powder mixture, 0.15% petal extract, 0.1% pistil extract, mixed
And knead dough, wherein noodles served with soy sauce, sesame butter, etc. machine stir 20min, rotating speed 50r/min.Maturation process is carried out after knead dough, wherein curing temperature is 30 DEG C,
It is 80% to cure humidity, curing time 35min.Then sheeting operation, wherein sheeting thickness 1mm are carried out, pressure total degree 12 is prolonged
It is secondary, it folds 3 times.Finally carry out slitting operation and sterilization processing.
6, making step：By the flour of predetermined amount, 20% pretreatment flour (120 DEG C of flour pretreatment temperature, i.e., close
Stir process 35s under 120 DEG C of states is closed in container, is quickly cooled down, 200 mesh sieve is crossed) it is mixed with 31% water, add 5%
Petal powder mixture, 0.5% pistil powder mixture, 0.15% petal extract, 0.1% pistil extract, using true
Empty knead dough 5min, makes moisture be sufficiently mixed with flour.Then high pressure 150MPa handles 5min, and then noodles served with soy sauce, sesame butter, etc. machine stirs 20min, turns
Fast 50r/min.Carry out maturation process after knead dough, wherein curing temperature is 30 DEG C, and curing humidity is 80%, and the curing time is
35min.Then sheeting operation, wherein sheeting thickness 1mm are carried out, prolongs pressure total degree 12 times, folds 3 times.Finally carry out slitting behaviour
Work and sterilization processing.
7, making step：By the flour of predetermined amount, 20% pretreatment flour (120 DEG C of flour pretreatment temperature, i.e., close
Stir process 35s under 120 DEG C of states is closed in container, is quickly cooled down, 200 mesh sieve is crossed) it is mixed with 31% water, add 5%
Petal powder mixture, 0.5% pistil powder mixture, 0.15% petal extract, 0.1% pistil extract, using true
Empty knead dough 5min, makes moisture be sufficiently mixed with flour.Then high pressure 150MPa handles 5min, and then noodles served with soy sauce, sesame butter, etc. machine stirs 20min, turns
Fast 50r/min.Carry out maturation process after knead dough, wherein curing temperature is 30 DEG C, and curing humidity is 80%, and the curing time is
35min.Then sheeting operation, wherein sheeting thickness 1mm are carried out, prolongs pressure total degree 12 times, folds 3 times.Then slitting behaviour is carried out
Make.Hot wind is carried out after slitting is evaporated processing and cooling processing：With 35 DEG C of hot winds, wind speed 4m/s quickly steams face body surface moisture
Hair, makes surface be dried, and internal moisture is kept, and noodles water content is made to be maintained at 20%；Hot wind is evaporated processed noodles -10
Low-temperature treatment 10s under the conditions of DEG C, ice crystal cannot occur in noodles surface in low-temperature process.Finally carry out sterilization processing.
Table 1
| Number | Best digestion time | Cuisine loss rate % | Water absorption rate % | Sensory evaluation scores |
| 1 | 3min21s | 4.3 | 131 | 88.5 |
| 2 | 2min55s | 10.4 | 111 | 75.5 |
| 3 | 3min10s | 8.1 | 128 | 85.8 |
| 4 | 3min8s | 9.5 | 115 | 80.8 |
| 5 | 3min16s | 9.7 | 102 | 83.6 |
| 6 | 3min21s | 5.5 | 144 | 93.6 |
| 7 | 3min28s | 2.1 | 162 | 96.4 |
Reference table 1, cooking property comparison show：The pretreatment flour that pretreatment temperature is 120 DEG C is added to be conducive to improve
Cooking property, and the pretreatment flour that pretreatment temperature is 150 DEG C or 90 DEG C, which is added, can not improve cooking property.In addition, into
Horizontal high voltage processing, cooling processing operation help to improve cooking property.
The noodles of above-mentioned 7 kinds different processing conditions are boiled into 3min30s, measure texture characteristic.
Table 2
Table 3
| Number | Hardness/g | Elasticity/% | Cohesiveness | Chewability/g | Recovery |
| 1 | 1932.1 | 86.6 | 0.731 | 2955.8 | 0.403 |
| 2 | 2136.4 | 80.3 | 0.695 | 1658.3 | 0.354 |
| 3 | 1533.8 | 84.6 | 0.722 | 2239.8 | 0.386 |
| 4 | 1893.6 | 79.9 | 0.708 | 1896.4 | 0.365 |
| 5 | 1942.5 | 78.4 | 0.699 | 1966.5 | 0.348 |
| 6 | 1123.9 | 86.9 | 0.763 | 3011.5 | 0.416 |
| 7 | 1005.3 | 88.3 | 0.792 | 3144.6 | 0.452 |
Reference table 2 and table 3, from contrast effect it can be seen that pretreatment flour is added, carries out HIGH PRESSURE TREATMENT and cooling processing
Dough hardness can be reduced, increases dough elasticity, cohesiveness, recovery, chewiness, helps to improve the edible quality of noodles.
Fatty acid composition in face is mainly linoleic acid, palmitic acid, oleic acid etc..In long-term storage or high-temperature high humidity season,
Due to being influenced by temperature, air humidity variation etc., unsaturated fatty acid is oxidizable, rancid, with the extension of storage phase, food
It will be continuously decreased with quality.The fresh flower face made according to the embodiment of the present application is stored 3 months under proper storage conditions, is passed through
Control group 1 to control group 5 is compared, acidity and content of fatty acid are detected.Wherein, the experimental group 1 in table 4 is according to the above-mentioned 7th
The fresh flower face that kind method makes (there is certain water content)；Control group 1 is not add fresh flower ingredient and extract, other make item
Part noodles identical with experimental group 1；Control group 2 is not add fresh flower ingredient and extract, and 2% ascorbic acid is added, other systems
Make condition noodles identical with experimental group 1；Control group 3 be only be added from generation to generation flower extract (including petal and pistil extract, under
Together), other manufacturing conditions noodles identical with experimental group 1；Control group 4 be only be added a Flos Sophorae extract, other manufacturing conditions with
1 identical noodles of experimental group；Control group 5 is that Bai Hangju extracts, other manufacturing conditions face identical with experimental group 1 is only added
Item.
Table 4
| Acidity (/mL) | Palmitic acid (/g) | Stearic acid (/g) | Oleic acid (/g) | Linoleic acid (/g) | Leukotrienes (/g) | |
| Control group 1 | 2.8 | 0.054 | 0.0031 | 0.034 | 0.12 | 0.0056 |
| Control group 2 | 1.9 | 0.075 | 0.0042 | 0.051 | 0.27 | 0.001 |
| Control group 3 | 2.3 | 0.062 | 0.0039 | 0.045 | 0.25 | 0.0076 |
| Control group 4 | 2.6 | 0.064 | 0.0041 | 0.041 | 0.24 | 0.0084 |
| Control group 5 | 2.3 | 0.066 | 0.0038 | 0.049 | 0.24 | 0.0080 |
| Experimental group 1 | 1.7 | 0.079 | 0.0054 | 0.056 | 0.31 | 0.011 |
Reference table 4, from acidity and content of fatty acid variation as can be seen that fresh flower additive can effectively reduce face acid value,
And delay aliphatic acid, the especially oxygenolysis of unsaturated fatty acid, and 0.15% petal extract of addition, 0.1% flower
Stamen extract is similar to the ascorbic acid for being added 2% for delaying the effect of fatty acid oxidation, and three kinds of fresh flower composition proportions
Anti- unsaturated fatty acid oxidation effectiveness is better than a kind of single fresh flower ingredient, illustrates that fresh flower additive has collaboration antioxidation,
Therefore the addition of fresh flower additive helps to maintain nutritional ingredient, improves and uses quality.
Long-life noodles water content highest, most easily leads to microbial reproduction, and long-life noodles are placed under the conditions of 30 DEG C and measure fungi count.
Experimental group 2 in table 5 is the fresh flower face made according to above-mentioned 7th kind of method, and control group 1 is to be not added with fresh flower ingredient and extract,
Other manufacturing conditions noodles identical with experimental group 2；Control group 2 is to be not added with fresh flower extract, and 1.5% edible alcohol is added,
His manufacturing conditions noodles identical with experimental group 2；Control group 3 be only be added from generation to generation flower extract (including petal and pistil extraction
Object, similarly hereinafter), other manufacturing conditions noodles identical with experimental group 2；Control group 4 is that Flos Sophorae extract is only added, other make item
Part noodles identical with experimental group 2；Control group 5 is that Bai Hangju extracts are only added, other manufacturing conditions are identical with experimental group 2
Noodles.
Table 5- total number of molds (cfu/g)
| Time/day | Control group 1 | Control group 2 | Control group 3 | Control group 4 | Control group 5 | Experimental group 2 |
| 0 | 0 | 0 | 0 | 0 | 0 | 0 |
| 5 | 5 | 2 | 4 | 7 | 4 | 0 |
| 10 | 60 | 5 | 9 | 15 | 7 | 0 |
| 15 | 150 | 5 | 19 | 29 | 18 | 0 |
| 20 | 380 | 6 | 31 | 42 | 38 | 0 |
Reference table 5, fungi count comparison show fresh flower additive can fungus growth in inhibition face, extend the shelf life, and add
Enter 0.15% petal extract, 0.1% pistil extract is better than mould effect 1.5% edible alcohol, and three are added
Kind fresh flower composition proportion antibacterial effect is better than a kind of single fresh flower ingredient.
In conclusion can realize at least one of following effect according to the embodiment of the present application：
1, different fresh flowers are matched, using first mixed raw material, then the method that extracts, are only extracted with carrying out 2 times,
Compared with being extracted respectively to variety classes raw material, technological process is shortened, improves production efficiency；
2, frying makes that the phytochemical in cell liquid is spent to release or certain reference state phytochemicals release,
Dissolve more phytochemicals in extraction process；
3, using being extracted after a variety of fresh flower raw material proportionings, the fresh flower ingredient containing different ratio, fresh flower in extract is made to carry
Taking has the ingredients such as anti-oxidant and antibacterial in object, different anti-oxidant and antimicrobial components proportionings, which have, to act synergistically, with single component
It compares, anti-oxidant and antibacterial effect can be significantly improved.Natural component can play the role of instead of chemical addition agent simultaneously；
4, starch denaturalization in flour can be made by heat treatment being added, and partial denaturation starch is added, and starch gelatinization temperature reduces, and makes face
It easily boils, reduces surface hardness, improve mouthfeel；
5, hot wind, which is evaporated, can make noodles surface moisture scatter and disappear, and being combined with low-temperature short-time processing makes the non-icing item in noodles surface
Contribute to noodles surface gluten network to shrink under part, prevents from boiling rear fresh flower substance from the separation of noodles surface, while mouth can be improved
Sense.
Example the above is only the implementation of the present invention is not intended to restrict the invention, for those skilled in the art
For member, the invention may be variously modified and varied.Any modification made by all within the spirits and principles of the present invention,
Equivalent replacement, improvement etc., should be included within scope of the presently claimed invention.
Claims (9)
1. a kind of fresh flower face production method, which is characterized in that including：
The fresh flower of each type is carried out the flower that separating treatment obtains the fresh flower of each type by the fresh flower for obtaining multiple types respectively
Valve and pistil, wherein the type of the fresh flower includes：Bitter orange flower, sophora flower, Bai Hangju；
Petal powder mixture is obtained according to the petal of predetermined ratio proportioning bitter orange flower, sophora flower, Bai Hangju, the petal powder is mixed
Object extracts processing and obtains petal extract；
Pistil powder mixture is obtained according to the pistil of predetermined ratio proportioning bitter orange flower, sophora flower, Bai Hangju, the pistil powder is mixed
Object extracts processing and obtains pistil extract；
The pretreatment flour of 20-40% is added in the flour of predetermined amount, is mixed with the water of 31-34%, adds 5-20%'s
Petal powder mixture, the pistil powder mixture of 0.5-1%, the petal extract of 0.05-0.15%, 0.01-0.1% pistil carry
It takes object to carry out knead dough, and makes noodles；Wherein, aforementioned proportion is mass percent.
2. according to the method described in claim 1, it is characterized in that, to fresh flower carry out separating treatment the step of before, it is described
Method further includes：
The fresh flower of each type is pre-processed, including：It spreads processing, prevent-browning processing, be dried.
3. according to the method described in claim 1, it is characterized in that, bitter orange flower, sophora flower in the petal powder mixture, Bai Hang
The mass ratio of the petal of chrysanthemum is 1:1:1 to 2:1:1.
4. according to the method described in claim 1, it is characterized in that, bitter orange flower, sophora flower in the pistil powder mixture, Bai Hang
The mass ratio of the pistil of chrysanthemum is 2:1:2 to 4:1:2.
5. according to the method described in claim 1, it is characterized in that, before the knead dough the step of, the method further includes：Opposite
Powder is pre-processed, and is specifically included：
Flour is stirred with 120-135 DEG C 15-35 seconds, and cooling in closed container.
6. method according to claim 1 or 5, which is characterized in that the step of knead dough includes：
Vacuum knead dough 5-6 minutes makes moisture be sufficiently mixed to obtain flour mixture with flour；
Processing flour mixture 5-8 minutes under conditions of pressure is 150-250MPa；
Flour mixture is stirred in noodles served with soy sauce, sesame butter, etc. machine 10-18 minutes, wherein the rotating speed of noodles served with soy sauce, sesame butter, etc. machine is 50-70 revs/min.
7. according to the method described in claim 1, it is characterized in that, after the knead dough the step of, the method includes：
Maturation process flour mixture, wherein curing temperature are 28-38 DEG C, and curing humidity is 80-85%, curing time 35-
45 minutes.
8. according to the method described in claim 1, it is characterized in that, the step of making noodles include：
Compressing tablet process, wherein sheeting thickness 1-1.5 millimeters are prolonged pressure number 12-15 times, are folded 3-5 times；
Slitting processing.
9. according to the method described in claim 8, it is characterized in that, further including：
Being evaporated processing to noodles progress hot wind after slitting processing makes noodles water content be maintained at 20-25%, and the temperature of apoplexy is
30-40 DEG C, wind speed 3-5 meter per seconds；
By the hot wind noodles that are evaporated that treated low-temperature treatment 5-15 seconds under the conditions of subzero 10-15 DEG C.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109875100A (en) * | 2019-03-01 | 2019-06-14 | 福建绿色黄金生物科技有限公司 | A kind of processing method and its application of chrysanthemum |
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| CN105995519A (en) * | 2016-05-16 | 2016-10-12 | 昆明晋宁红三宝食品有限公司 | Rose flower healthcare noodles and making method thereof |
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| CN103109893A (en) * | 2013-02-22 | 2013-05-22 | 苏州天南星生物科技有限公司 | Healthcare flour containing seville orange flowers |
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