CN108902715A - A kind of bletilla stomach invigorating weight-reducing noodles - Google Patents
A kind of bletilla stomach invigorating weight-reducing noodles Download PDFInfo
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- CN108902715A CN108902715A CN201810430330.2A CN201810430330A CN108902715A CN 108902715 A CN108902715 A CN 108902715A CN 201810430330 A CN201810430330 A CN 201810430330A CN 108902715 A CN108902715 A CN 108902715A
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- bletilla
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- water
- konjaku powder
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- 210000002784 stomach Anatomy 0.000 title claims abstract description 19
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- 238000003756 stirring Methods 0.000 claims abstract description 19
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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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
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- 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)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention is provided a kind of bletilla stomach invigorating weight-reducing noodles and is made of each raw material composition with following parts by weight：The water of 10~25 parts of konjaku powder additions, 10~25 times of weight 1~3h of high-temperature process at 80~95 DEG C, addition crushed after 20 meshes 20~50 parts of bletilla, after cooling, add 5~20 parts of konjaku powder, it stirs evenly, vacuum drying makes its water content be reduced to 15%~25%, is directly appended to and in good dough (100~150 parts of flour), curing, tabletting, slitting, 30~80min of flash baking at 42~60 DEG C, cutting, packaging product.The method is mixed with bletilla effective component again using high-temperature process konjaku powder, is conducive to bletilla polysaccharide and is entrenched in konjaku powder, reduce hydrolysis rate of the bletilla polysaccharide in stomach and intestine, while having achieved the purpose that effective component is to stomach and intestine reparation in bletilla.
Description
Technical field
The present invention relates to a kind of bletilla stomach invigorating weight-reducing noodles, belong to food processing technology field.
Background technique
Obesity refers to a degree of obvious overweight blocked up with fat deposit, is body fat, especially triglycerides accumulation
A kind of state caused by excessive, it does not refer to simple weight gain, but body fat tissue puts aside superfluous state.With
Substance it is abundant, improvement of living standard, obesity increasingly becomes people and increasingly pays close attention to, also increasingly headache the problem of.
Obesity is the source of ten thousand diseases, influence digestive system function, endocrine system function, increase cancer occur risk and
Danger of cardiovascular disease etc..Many people are lost weight by reducing dietary intake, although short-term effect is good, to human body
Gastrointestinal health can generate adverse consequences.Bletilla pseudobulb is conventional Chinese medicine, and hemostasis convergence, detumescence and promoting granulation effect are good.It grinds in recent years
Study carefully discovery, the bletilla glue in bletilla pseudobulb is main pharmacodynamics position, and main component is the water-soluble polysaccharides such as Glucomannan.It is white
And the physicochemical property of glue is similar with Arabic gum, tragacanth, but stickiness is special.It is lesser natural poly- that bletilla glue belongs to molecular weight
Close object, but no antigen, without pyrogenicity, it is preferably compatible with animal body tissue, and can be absorbed by slowly degradation.Bletilla
There is protection therapeutic effect to mucous membranes such as Stomach duodenums, mechanism is before stimulation mucomembranous cell synthesizes and secrete release endogenous
Column parathyrine (PG), not only mechanicalness protective effect, the research achievement provide important for all kinds of cankers of traditional Chinese medicine treatment
Basic theory foundation.Microexamination wound healing time, discovery bletilla glue can dramatically increase the surface of a wound exudation multicore leucocyte,
The quantity of monokaryon leucocyte and fibrocyte, dramatically speeds up speed of wound healing.Using skin organ cultivation (method of swimming)
SD mouse skin graft is cultivated, it is found that the Keratinocyte migration of bletilla processing group is significantly faster and long than control group, turns out
The time of skin graft is positively correlated with migration length, and reflection bletilla glue directly participates in the reparation and metabolic process of damaged tissues cell.
The Chinese patent of Publication No. CN102895206A discloses a kind of bletilla polysaccharide gastric floating tablet, and the bletilla striata crushes, mistake
40 meshes obtain bletilla striata powder；Bletilla striata powder is weighed, pure water is added by solid-to-liquid ratio 1: 10,60 DEG C of stirring in water bath heat 3h, nylon cloth
Filtrate is collected in filtering, and residue continues plus water, extracts 3h, is repeated 2 times.Merging filtrate, 5000r/min are centrifuged 10min；Supernatant
50 DEG C are concentrated under reduced pressure into 1/3 volume, and 60% ethyl alcohol final concentration alcohol precipitation 6h, 3000r/min is centrifuged 10min, obtain sediment, and 60 DEG C
Drying；The pure water that 60 times of volumes are added redissolves, and heats 2h, the centrifugation of 8000r/min low-temperature and high-speed then at 60 DEG C of stirring in water bath
10min, 60% ethyl alcohol final concentration alcohol precipitation 6h, 3000r/min centrifugation 10min of supernatant, obtains sediment, acetone washing two
Secondary, dehydrated alcohol washs 2 dehydrations；60 DEG C of vacuum dryings, obtain bletilla striata Thick many candies；Bletilla polysaccharide powder is taken, with minimal amount of water
Dissolution, stirring to whole dissolutions, 4000r/min are centrifuged 10min, take supernatant, and Sevage reagent (chlorine is added into supernatant
Imitative/n-butanol is 4: 1) volume ratio of removing protein, polysaccharide and Sevage reagent is 5: 1, mixes, 20min, 8000r/ fullys shake
Min low-temperature and high-speed is centrifuged 10min, removes the precipitating between two-phase, is repeated several times.Until without absorbing wavelength at 280nm；It will
The bag filter of 3500Da, which is previously placed in boiling water, boils 15min, and bletilla striata sample liquid is fitted into flowing water dialysis in bag filter and for 24 hours, is taken out
Sample freeze-drying in bag.Obtain linen bletilla polysaccharide；According to parts by weight, 100 parts of bletilla polysaccharide, 5-10 parts of xanthan gum, mountain
5-10 parts of Yu acid glyceride, particle is made in bletilla polysaccharide and xanthan gum, is uniformly mixed with Compritol 888 ATO, preparation is in blocks
Agent.
The Chinese patent of Publication No. CN107006569A discloses a kind of preparation method of bletilla stomach-nourishing biscuit, including with
Lower step, Step 1: the preparation of raw material：It is put into pot after bletilla is cleaned, boils, be put into green tea powder, be beaten again after mixing, sprayed
Slurry is dried to obtain bletilla powder；Step 2: the face and：Bletilla powder, Self- raising flour, dietary alkali, sugar, salt are placed in dough mixing machine, shape
At dough/pasta；Step 3: mixing refrigeration：Seasoning is mixed with dough/pasta, continues to stir to get mixing dough, it is rear to refrigerate；Step
Rapid four, pressure surface：Mixing dough after taking out refrigeration, is rolled into dough sheet, folding；Step 5: baking：By the various shapes of dough sheet
Biscuit is made in the mold of shape, is placed in the baking tray for being coated with edible oil and forms to biscuit, cooling up to bletilla nourishing the stomach at room temperature
Biscuit.
The Chinese patent of Publication No. CN107048180A discloses a kind of bletilla nourishing the stomach noodles, including following raw material, white
And starch, corn flour, Hericium erinaceus, flour, salt, dietary alkali and quail egg.Include the following steps obtained：Stock：A, bletilla is formed sediment
Powder, corn flour, flour and dietary alkali mixing；B, Hericium erinaceus is cleaned and is cut into bulk, water and salt is added, be put into slaughterhouse and boil 1~
2h, well-done Hericium erinaceus and soup are put into beater that break into juice spare；Cooling juice and quail egg are poured into bletilla to form sediment
Powder, corn flour, flour and dietary alkali mixture in and the face face Wan Houxing；By dough rest；Dough after curing is sliced,
Noodles are made, stands sunning, is sealed after disinfection, obtains bletilla nourishing the stomach noodles.
The Chinese patent of Publication No. CN103704591A discloses a kind of relax bowel and defecation noodles, which is characterized in that under
The raw material of column parts by weight is made：Polished rice 40-50, rde bean 40-50, hyacinth bean 30-40, wheaten starch 25-35, heroubill 1-2, sieve
Cloth fiber crops 1-2, ox sunset 1-2, RADIX CYNANCHI PANICULATI 2-3, sweet potato 20-30, honey 15-20, SEMEN PINI KORAIENSIS 20-30, kelp 25-30, leek 15-
20, mature vinegar 10-12, Radix Polygalae Crotalarioidis 20-25, food improver 1-2, appropriate amount of water；The food improver by following parts by weight original
Material is made：Green soya bean 30-40, tuna 20-30, Sakyamuni fruit 20-25, black garlic 15-20, pitaya peel 10-15, longleaf bastardtoadflax herb 4-5,
Calyx and receptacle of a persimmon 5-6, grosvenor momordica leaf 3-4, caulis bambusae in taenian 3-4, Polyalthia nemoralis A. DC. 4-5, Japanese polygala 5-6, bletilla 5-6, wheat-germ oil 1-2, appropriate amount of water；
Preparation method is that longleaf bastardtoadflax herb, the calyx and receptacle of a persimmon, grosvenor momordica leaf, caulis bambusae in taenian, Polyalthia nemoralis A. DC., Japanese polygala, bletilla addition suitable quantity of water decoction 1-2 is small
When, sediment is filtered, then grind and be slurried after boiling with green soya bean Hybrid Heating；Black garlic, pitaya peel drying are pulverized, are added small
It is mixed evenly after wheat germ oil with tuna, is put into food steamer and cooks, dried, pulverize；The fruit of Sakyamuni fruit will be taken
Meat breaks into fruit juice；Resulting green soya bean slurry, fish meal, fruit juice and other residual components are mixed, is boiled with soft fire, stirs 20-30 points
Clock, it is cooling, be spray-dried to get.
The Chinese patent of Publication No. CN105685990A discloses a kind of health care product of lower blood-fat and reduce weight, which is characterized in that
The health care product includes following components：Deer antler extract, Ovum Limax white powder, sunflower seed extract, Formica fusca extract, pineapple powder,
Lemon powder, carrot meal, piece Siberian cocklebur and bletilla, the weight content of each component are：10~20 parts of deer antler extract, Ovum Limax white powder 22
~37 parts, 9~19 parts of sunflower seed extract, 15~30 parts of Formica fusca extract, 15~25 parts of pineapple powder, lemon powder 15~25
Part, 30~40 parts of carrot meal, 5~15 parts of piece Siberian cocklebur and 5~15 parts of bletilla, are directly mixed.
The Chinese patent of Publication No. CN105686009A discloses a kind of konjaku glucomannan diet meal replacement nutrition bar
Preparation method, preparation step are as follows：(1) raw material weighs：In parts by weight, 20~35 parts of konjaku glucomannan are weighed respectively,
15~25 parts of cereals, 15~18 parts of dried whole-egg, 3~4 parts of grease, 5~15 parts of sugar alcohol, 7~10 parts of fresh fruit, almond powder 1.5~2
Part, 20~40 parts of water；The cereals include one of oatmeal, wheat bran, puffed cereal particle or a variety of；Grease is to plant
Object oil, including one of rapeseed oil, sunflower seeds, peanut oil, soybean oil or a variety of；Sugar alcohol include sorbierite, xylitol,
One of maltitol, hydroxyl isomaltulose are a variety of；The fresh fruit, such as fructus lycii, jujube, cherry tomato, grape；The extruding
Cereal-granules, such as black rice, millet, rice, corn；(2) preparation of mixed liquor：In the ratio of step (1), konjaku glucomannan is taken
It is poured into water after mixing with sugar alcohol, is put into 90 DEG C of water-baths, pours into crushing machine, add after the 15min that heats while stirring
Enter grease, stirs evenly；(3) mixing of raw material：By the cereals, dried whole-egg, fresh fruit, almond powder and water, by step (1)
Ratio after mixing, is added gradually in the mixed liquor in crushing machine while crushing machine is beaten, and beats 10~15min,
Obtain mixture；(4) it discharges, molding：The mixture of step (3) is set in mold, 160 DEG C are baked to moisture content not higher than 8%, cold
But it packs afterwards.
Though document above data shows effectively reach shield stomach effect using bletilla or bletilla polysaccharide, prepared in product
The high substance of the energy for largely having used human body easily to absorb in the process, it is little to antiobesity action.In addition existing giantarum fat-reducing product
It is larger to the load of large intestine by reducing gastrointestinal absorption, influence the entire ecological balance.
Summary of the invention
For there are bletillas or bletilla polysaccharide shield stomach, konjaku or konjaku powder weight-reducing etc. to have a single function in existing product,
Therefore, first purpose of the invention, which is to provide a kind of bletilla polysaccharide and konjaku powder compatibility, has obvious shield stomach, antiobesity action
Chinese medicine compounding side and preparation method.
In one embodiment, bletilla stomach invigorating weight-reducing noodles are made of each raw material composition with following parts by weight：Konjaku
The water of 10~25 parts of fine powder additions, 10~25 times of weight 1~3h of high-temperature process at 80~95 DEG C, after addition crushed 20 meshes
20~50 parts of bletilla, after cooling, 5~20 parts of konjaku powder are added, is stirred evenly, vacuum drying is reduced to its water content
15%~25%, it is directly appended to and in good dough (100~150 parts of flour), cures, tabletting, slitting, at 42~60 DEG C
30~80min of lower flash baking, cutting, packaging product.
In a specific embodiment, wherein each material composition is formed with following parts by weight：15~25 parts of konjaku powder
The water of 15~20 times of weight is added in 85~90 DEG C of 1~3h of high-temperature process, addition crushed after 20 meshes 30~40 parts of bletilla, cold
But after, 10~15 parts of konjaku powder is added, is stirred evenly, vacuum drying makes its water content be reduced to 15%~20%, directly
Be added to and in good dough (120~130 parts of flour), cure, tabletting, slitting, at 42~60 DEG C flash baking 30~
80min, cutting, packaging product.
In another embodiment, wherein each material composition is formed with following parts by weight：20 parts of konjaku powder add
Enter the water of 20 times of weight in 85 DEG C of 1~3h of high-temperature process, addition crushed after 20 meshes 35 parts of bletilla, after cooling, add evil spirit
15 parts of taro fine powder, stir evenly, vacuum drying so that its water content is reduced to 15%, be directly appended to good dough (flour
120 parts) in, curing, tabletting, slitting, 30~80min of flash baking at 42~60 DEG C, cutting, packaging product.
The production method of above-mentioned dough is to take 120 parts of flour, adds water after mixing evenly, wherein the amount of water is added
L and flour weight kg ratio are 1~1.8：1.
Technical effect
1, it is mixed again with bletilla effective component using high-temperature process konjaku powder, is conducive to bletilla polysaccharide and is entrenched in konjaku essence
In powder, hydrolysis rate of the bletilla polysaccharide in stomach and intestine is reduced, while having reached in bletilla effective component to the mesh of stomach and intestine reparation
's.
2, by two kinds of different polysaccharide molecule mixing, the porous structure of a large amount of apertures is formed, vacuum dehydration mistake is utilized
Journey makes to irritate stomach and intestine or readily oxidizable substance enters in aperture, extends the residence time in stomach and intestine.
Specific embodiment
In the following, the present invention will be further detailed with embodiment, but its any for being not limited to these examples
A or similar example.
Embodiment 1
Flour 120kg is taken, 200L water is added and stirs evenly acquisition dough；400kg water is added 85 in konjaku powder 20kg
DEG C high-temperature process 3h, addition crushed bletilla 35kg after 20 meshes and add konjaku powder 15kg after cooling, stir evenly, very
Sky drying makes its water content be reduced to 15%, is directly appended to and in good dough, cures, tabletting, and slitting is fast at 45 DEG C
Speed drying 70min, cutting, packaging product.
Embodiment 2
Flour 120kg is taken, 180L water is added and stirs evenly acquisition dough；400kg water is added 90 in konjaku powder 20kg
DEG C high-temperature process 3h, addition crushed bletilla 35kg after 20 meshes and add konjaku powder 15kg after cooling, stir evenly, very
Sky drying makes its water content be reduced to 20%, is directly appended to and in good dough, cures, tabletting, and slitting is fast at 50 DEG C
Speed drying 50min, cutting, packaging product.
Comparative examples 1
Take flour 120kg, add 200L water and stir evenly acquisition dough, into the dough be added konjaku powder 35kg and
Crushed bletilla 35kg after 20 meshes, curing, tabletting, slitting, the flash baking 50min at 50 DEG C, cutting, packaging production
Product.
Comparative examples 2
Flour 120kg is taken, 180L water is added and stirs evenly acquisition dough；400kg water is added 90 in konjaku powder 35kg
DEG C high-temperature process 3h, addition crushed bletilla 35kg after 20 meshes, stir evenly, and vacuum drying is reduced to its water content
20%, it is directly appended to and in good dough, cures, tabletting, slitting, the flash baking 50min at 50 DEG C is cut off, packaging
Product.
Embodiment 3
By 100 grams of various products, 200mL water is added with salt acid for adjusting pH to 3 and adds 5U acid starch enzyme solutions
10mL (1000U/ grams of acid starch enzyme for taking market to buy, water is added to be formulated as 5U/10mL), 37 DEG C are placed inspection after a certain period of time
Its content of reducing sugar is surveyed, the results are shown in Table 1.
Table 1
Claims (4)
- The noodles 1. a kind of bletilla stomach invigorating is lost weight, it is characterised in that be made of each raw material composition with following parts by weight：Konjaku powder The water of 10~25 parts of additions, 10~25 times of weight 1~3h of high-temperature process, addition at 80~95 DEG C crushed bletilla after 20 meshes 20~50 parts, after cooling, add 5~20 parts of konjaku powder, stir evenly, vacuum drying make its water content be reduced to 15%~ 25%, it is directly appended to and in good dough, cures, tabletting, slitting, 30~80min of flash baking, cuts at 42~60 DEG C It is disconnected, packaging product, wherein flour is 100~150 parts.
- 2. product as described in claim 1, it is characterised in that be made of each material composition with following parts by weight：Konjaku powder For the water of 15~25 parts of additions, 15~20 times of weight in 85~90 DEG C of 1~3h of high-temperature process, addition crushed bletilla 30 after 20 meshes ~40 parts, after cooling, add 10~15 parts of konjaku powder, stir evenly, vacuum drying make its water content be reduced to 15%~ 20%, it is directly appended to and in good dough, cures, tabletting, slitting, 30~80min of flash baking, cuts at 42~60 DEG C It is disconnected, packaging product, wherein flour is 120~130 parts.
- 3. product as described in claim 1, it is characterised in that be made of each material composition with following parts by weight：Konjaku powder For the water of 20 parts of additions, 20 times of weight in 85 DEG C of 1~3h of high-temperature process, addition crushed after 20 meshes 35 parts of bletilla, after cooling down, then Be added 15 parts of konjaku powder, stir evenly, vacuum drying so that its water content is reduced to 15%, be directly appended to good dough In, curing, tabletting, slitting, 30~80min of flash baking at 42~60 DEG C, cutting, packaging product, wherein flour be 120 parts.
- 4. the product as described in one of claims 1 to 3, it is characterised in that the production method of the dough be take 120 parts of flour, then Water is added after mixing evenly, wherein amount L and flour weight the kg ratio that water is added are 1~1.8：1.
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