CN108991414A - A kind of production technology of Radix Angelicae Sinensis acorn nut vermicelli - Google Patents
A kind of production technology of Radix Angelicae Sinensis acorn nut vermicelli Download PDFInfo
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- CN108991414A CN108991414A CN201810669445.7A CN201810669445A CN108991414A CN 108991414 A CN108991414 A CN 108991414A CN 201810669445 A CN201810669445 A CN 201810669445A CN 108991414 A CN108991414 A CN 108991414A
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- 238000005516 engineering process Methods 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 229920002472 Starch Polymers 0.000 claims abstract description 60
- 239000008107 starch Substances 0.000 claims abstract description 59
- 235000019698 starch Nutrition 0.000 claims abstract description 59
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 37
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 34
- 239000002994 raw material Substances 0.000 claims abstract description 34
- 239000000284 extract Substances 0.000 claims abstract description 33
- 238000000034 method Methods 0.000 claims abstract description 23
- 235000012149 noodles Nutrition 0.000 claims abstract description 19
- 239000003513 alkali Substances 0.000 claims abstract description 9
- 235000005911 diet Nutrition 0.000 claims abstract description 9
- 230000000378 dietary effect Effects 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 241000209140 Triticum Species 0.000 claims abstract description 8
- 235000021307 Triticum Nutrition 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims description 36
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 33
- 241000125175 Angelica Species 0.000 claims description 32
- 238000001035 drying Methods 0.000 claims description 21
- 235000019441 ethanol Nutrition 0.000 claims description 17
- 239000007788 liquid Substances 0.000 claims description 15
- 235000013312 flour Nutrition 0.000 claims description 12
- 239000000706 filtrate Substances 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 7
- 238000000465 moulding Methods 0.000 claims description 7
- 230000018044 dehydration Effects 0.000 claims description 6
- 238000006297 dehydration reaction Methods 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 238000000265 homogenisation Methods 0.000 claims description 6
- 238000000874 microwave-assisted extraction Methods 0.000 claims description 6
- 235000013336 milk Nutrition 0.000 claims description 6
- 239000008267 milk Substances 0.000 claims description 6
- 210000004080 milk Anatomy 0.000 claims description 6
- 238000005191 phase separation Methods 0.000 claims description 6
- 238000000053 physical method Methods 0.000 claims description 6
- 230000005855 radiation Effects 0.000 claims description 6
- 239000011347 resin Substances 0.000 claims description 6
- 229920005989 resin Polymers 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 238000001179 sorption measurement Methods 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 5
- 229940100445 wheat starch Drugs 0.000 claims description 2
- 230000001476 alcoholic effect Effects 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000001105 regulatory effect Effects 0.000 abstract description 3
- 235000004251 balanced diet Nutrition 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 244000061520 Angelica archangelica Species 0.000 abstract 2
- 235000011888 snacks Nutrition 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 3
- 229940024606 amino acid Drugs 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- 229920001864 tannin Polymers 0.000 description 2
- 239000001648 tannin Substances 0.000 description 2
- 239000003053 toxin Substances 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- 229910052720 vanadium Inorganic materials 0.000 description 2
- LEONUFNNVUYDNQ-UHFFFAOYSA-N vanadium atom Chemical compound [V] LEONUFNNVUYDNQ-UHFFFAOYSA-N 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 206010020649 Hyperkeratosis Diseases 0.000 description 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000009188 angelicae sinensis extract Substances 0.000 description 1
- 230000008485 antagonism Effects 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000019522 cellular metabolic process Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000000960 hypophysis hormone Substances 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004089 microcirculation Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 210000002381 plasma Anatomy 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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)
- Molecular Biology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Noodles (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to food processing technology fields, especially a kind of production technology of Radix Angelicae Sinensis acorn nut vermicelli, producing including acorn starch, the producing of wheaten starch, angelica extract is produced, raw material mixes, noodles form, raw material is as follows in parts by weight: 300-400 parts of acorn starch, 100-200 parts of wheaten starch, 10-30 parts of angelica extract, 30-50 parts of egg, 2-5 parts of salt, 2-5 parts of dietary alkali, and 100-150 parts of water.The present invention provides a kind of methods for making Radix Angelicae Sinensis acorn nut vermicelli, joined Radix Angelicae Sinensis, wheat, egg while the original nutrition of reservation acorn nut and snack food is made, balanced diet structure benefiting blood and regulating blood circulation, promotes longevity, caters to mass consumption demand.
Description
Technical field
The present invention relates to food processing technology field more particularly to a kind of production technologies of Radix Angelicae Sinensis acorn nut vermicelli.
Background technique
SUN Si miao is said: " acorn nut neither belongs to fruit and does not belong to cereal but most beneficial people, all to take trencherman and break paddy, eats
This object is best.No gas then gives gas, tasteless, gives taste, and help digestion stop dysentery, makes one strong incomparable." recorded according to Compendium of Material Medica, acorn nut
The microelement being rich in has the health-care effects such as convergence and function of spleen and stomach regulating, toxin expelling, weight-reducing to human body, has very high medical value.
According to CCTV 2004.11.05, acorn nut contains 18 kinds of amino acid, phenylalanine that wherein human body cannot synthesize, isoleucine
Content is especially abundant, and this amino acid can promote cell metabolism in vivo, excites hormone secretion on pituitary hormone and kidney,
Promote microcirculation, and improves body energy；Acorn nut contains the trace element vanadium that other biological seldom contains, and vanadium can be in human body internal control
Olic acid concentration in blood plasma processed and tissue, controls the activity of phospholipid oxidation and COA- deacylase, and overweight people's long-term consumption can reach
The effect of weight-reducing, lipid-loweringing, nourishing face and eliminating toxin, thus control and delaying human body caducity.The result of study of (1996) such as jade-like stones is appointed to show, rubber
There is the trend of antagonism heavy metal lead toxicity in sub- face and microelement (such as copper) is protected not to be lost.Acorn nut is rich in tannin,
Pharmaceutically tannin can stop blooding callus, antibacterial antiallergy, especially become, prevent the function of cardiovascular and cerebrovascular disease with anti-oxidant, anticancer
Effect, becomes the research hotspot of phenolic substances in recent years.Thus acorn nut has become widely known food in South Korea, Japan.But it is existing
The technology for having technology that vermicelli are made about acorn nut but rarely has record, and this restrict the development of acorn nut industry.
Summary of the invention
The purpose of the present invention is to solve disadvantages existing in the prior art, and a kind of Radix Angelicae Sinensis acorn nut vermicelli proposed
Production technology.
To achieve the goals above, present invention employs following technical solutions:
The production technology for designing a kind of Radix Angelicae Sinensis acorn nut vermicelli, producing including acorn starch, the producing of wheaten starch, Radix Angelicae Sinensis
Extract is produced, raw material mixes, noodles form, and raw material is as follows in parts by weight: 300-400 parts of acorn starch, wheat form sediment
100-200 parts of powder, 10-30 parts of angelica extract, 30-50 parts of egg, 2-5 parts of salt, 2-5 parts of dietary alkali, 100-150 parts of water.
Preferably, the producing process of acorn starch is as follows: taking acorn nut raw material, dries, remove shell, obtained kernel is carried out
Water mill, the slurries that water mill obtains carry out water drift decoloration, obtain acorn nut coarse powder liquid；It is quiet under the conditions of acorn nut coarse powder liquid is placed in -18 DEG C
1d or more is set, then lyophilization, by the grinding of the acorn nut powder of obtained drying uniformly to get arriving acorn starch.
Preferably, the producing process of wheaten starch is as follows: using wheat flour as raw material, water 50-80% is added in blender,
Flour is set to be kneaded into dough with the revolving speed of 40rpm, mixing time 30min places 30min, uses three phase separation after adding water homogenisation
The isolated starch milk of centrifuge, concentrated later, dehydration, drying obtain wheaten starch.
Preferably, the preparation process of angelica extract is as follows: after Radix Angelicae Sinensis cleans up, using drying in the shade, dry or low temperature is dry
The modes such as dry make angelica surface moisture≤0.5%；The powder for using mechanical or manual physical method to be ground into partial size as 60-80um
Then end stirs well to the ethanol solution powder, microwave radiation exaraction, microwave power 250- are used at 50-150 DEG C
400w, microwave extraction time 20-60min；It takes filtrate that 35% (v/v) ethyl alcohol is used to extract 4 times at 50-70 DEG C again, extracts every time
Time is 40min；It filters while hot, filtrate obtains yellowish brown oil, place 6- at room temperature by being recovered under reduced pressure to no alcohol taste
10h, bottom are precipitated light yellow solid content, take upper oil, and the Radix Angelicae Sinensis for obtaining purity is high through macroporous resin adsorption and parsing mentions
Object is taken, finally dry light yellow powdered angelica extract.
Preferably, raw material is as follows in parts by weight: 320 parts of acorn starch, 120 parts of wheaten starch, angelica extract
12 parts, 35 parts of egg, 3 parts of salt, 3 parts of dietary alkali.
Preferably, noodles forming process is as follows, the batter formed after raw material is formed successively pass through molding machine, noodle cutter and
Radix Angelicae Sinensis acorn nut vermicelli are obtained after dryer.
A kind of production technology of Radix Angelicae Sinensis acorn nut vermicelli proposed by the present invention, beneficial effect are: the present invention provides one kind
The method for making Radix Angelicae Sinensis acorn nut vermicelli joined Radix Angelicae Sinensis, wheat, egg while the original nutrition of reservation acorn nut and leisure food be made
Product, balanced diet structure benefiting blood and regulating blood circulation, promote longevity, cater to mass consumption demand.
Specific embodiment
The following is a clear and complete description of the technical scheme in the embodiments of the invention, it is clear that described embodiment
Only a part of the embodiment of the present invention, instead of all the embodiments.
Embodiment 1
A kind of production technology of Radix Angelicae Sinensis acorn nut vermicelli, producing including acorn starch, the producing of wheaten starch, Radix Angelicae Sinensis extracts
Object is produced, raw material mixes, noodles form, and raw material is as follows in parts by weight: 300 parts of acorn starch, 100 parts of wheaten starch,
10 parts of angelica extract, 30 parts of egg, 2 parts of salt, 2 parts of dietary alkali, 100 parts of water.
The producing process of acorn starch is as follows: taking acorn nut raw material, dries, remove shell, obtained kernel is carried out water mill, water
It grinds obtained slurries and carries out water drift decoloration, obtain acorn nut coarse powder liquid；Under the conditions of acorn nut coarse powder liquid is placed in -18 DEG C stand 1d with
On, then lyophilization, by the grinding of the acorn nut powder of obtained drying uniformly to get arriving acorn starch.
The producing process of wheaten starch is as follows: using wheat flour as raw material, adding water 50%, in blender with 40rpm's
Revolving speed makes flour be kneaded into dough, and mixing time 30min places 30min, is separated after adding water homogenisation using three phase separation centrifuge
Starch milk is obtained, concentrated later, dehydration, drying obtain wheaten starch.
The preparation process of angelica extract is as follows: after Radix Angelicae Sinensis cleans up, using drying in the shade, dry or the modes such as low temperature drying
So that angelica surface moisture≤0.5%；The powder for using mechanical or manual physical method to be ground into partial size as 60um, then by powder
End stirs well to the ethanol solution, and microwave radiation exaraction, microwave power 250w are used at 50 DEG C, and microwave extraction time is
20min；Take filtrate that 35% (v/v) ethyl alcohol is used to extract 4 times at 50 DEG C again, each extraction time is 40min；It filters while hot, filtrate
By being recovered under reduced pressure to no alcohol taste, yellowish brown oil is obtained, places 6h at room temperature, bottom is precipitated light yellow solid content, takes
Upper oil obtains the angelica extract of purity is high, finally dry light yellow powder through macroporous resin adsorption and parsing
Angelica extract.
Noodles forming process is as follows, and the batter formed after raw material is formed successively passes through molding machine, noodle cutter and dryer
Radix Angelicae Sinensis acorn nut vermicelli are obtained afterwards.
Embodiment 2
A kind of production technology of Radix Angelicae Sinensis acorn nut vermicelli, producing including acorn starch, the producing of wheaten starch, Radix Angelicae Sinensis extracts
Object is produced, raw material mixes, noodles form, and raw material is as follows in parts by weight: 320 parts of acorn starch, 120 parts of wheaten starch,
12 parts of angelica extract, 35 parts of egg, 3 parts of salt, dietary alkali 3,110 parts of water.
The producing process of acorn starch is as follows: taking acorn nut raw material, dries, remove shell, obtained kernel is carried out water mill, water
It grinds obtained slurries and carries out water drift decoloration, obtain acorn nut coarse powder liquid；Under the conditions of acorn nut coarse powder liquid is placed in -18 DEG C stand 1d with
On, then lyophilization, by the grinding of the acorn nut powder of obtained drying uniformly to get arriving acorn starch.
The producing process of wheaten starch is as follows: using wheat flour as raw material, adding water 60%, in blender with 40rpm's
Revolving speed makes flour be kneaded into dough, and mixing time 30min places 30min, is separated after adding water homogenisation using three phase separation centrifuge
Starch milk is obtained, concentrated later, dehydration, drying obtain wheaten starch.
The preparation process of angelica extract is as follows: after Radix Angelicae Sinensis cleans up, using drying in the shade, dry or the modes such as low temperature drying
So that angelica surface moisture≤0.5%；The powder for using mechanical or manual physical method to be ground into partial size as 70um, then by powder
End stirs well to the ethanol solution, and microwave radiation exaraction, microwave power 260w are used at 60 DEG C, and microwave extraction time is
30min；Take filtrate that 35% (v/v) ethyl alcohol is used to extract 4 times at 55 DEG C again, each extraction time is 40min；It filters while hot, filtrate
By being recovered under reduced pressure to no alcohol taste, yellowish brown oil is obtained, places 7h at room temperature, bottom is precipitated light yellow solid content, takes
Upper oil obtains the angelica extract of purity is high, finally dry light yellow powder through macroporous resin adsorption and parsing
Angelica extract.
Noodles forming process is as follows, and the batter formed after raw material is formed successively passes through molding machine, noodle cutter and dryer
Radix Angelicae Sinensis acorn nut vermicelli are obtained afterwards.
Embodiment 3
A kind of production technology of Radix Angelicae Sinensis acorn nut vermicelli, producing including acorn starch, the producing of wheaten starch, Radix Angelicae Sinensis extracts
Object is produced, raw material mixes, noodles form, and raw material is as follows in parts by weight: 350 parts of acorn starch, 150 parts of wheaten starch,
20 parts of angelica extract, 40 parts of egg, 4 parts of salt, 4 parts of dietary alkali, 140 parts of water.
The producing process of acorn starch is as follows: taking acorn nut raw material, dries, remove shell, obtained kernel is carried out water mill, water
It grinds obtained slurries and carries out water drift decoloration, obtain acorn nut coarse powder liquid；Under the conditions of acorn nut coarse powder liquid is placed in -18 DEG C stand 1d with
On, then lyophilization, by the grinding of the acorn nut powder of obtained drying uniformly to get arriving acorn starch.
The producing process of wheaten starch is as follows: using wheat flour as raw material, adding water 70%, in blender with 40rpm's
Revolving speed makes flour be kneaded into dough, and mixing time 30min places 30min, is separated after adding water homogenisation using three phase separation centrifuge
Starch milk is obtained, concentrated later, dehydration, drying obtain wheaten starch.
The preparation process of angelica extract is as follows: after Radix Angelicae Sinensis cleans up, using drying in the shade, dry or the modes such as low temperature drying
So that angelica surface moisture≤0.5%；The powder for using mechanical or manual physical method to be ground into partial size as 70um, then by powder
End stirs well to the ethanol solution, and microwave radiation exaraction, microwave power 350w, microwave extraction time are used at 120 DEG C
For 45min；Take filtrate that 35% (v/v) ethyl alcohol is used to extract 4 times at 65 DEG C again, each extraction time is 40min；It filters, filters while hot
Liquid, which passes through, to be recovered under reduced pressure to no alcohol taste, and yellowish brown oil is obtained, and places 9h at room temperature, and light yellow solid content is precipitated in bottom,
Upper oil is taken, obtains the angelica extract of purity is high, finally dry buff powder through macroporous resin adsorption and parsing
Shape angelica extract.
Noodles forming process is as follows, and the batter formed after raw material is formed successively passes through molding machine, noodle cutter and dryer
Radix Angelicae Sinensis acorn nut vermicelli are obtained afterwards.
Embodiment 4
A kind of production technology of Radix Angelicae Sinensis acorn nut vermicelli, producing including acorn starch, the producing of wheaten starch, Radix Angelicae Sinensis extracts
Object is produced, raw material mixes, noodles form, and raw material is as follows in parts by weight: 400 parts of acorn starch, 200 parts of wheaten starch,
30 parts of angelica extract, 50 parts of egg, 5 parts of salt, 5 parts of dietary alkali, 150 parts of water.
The producing process of acorn starch is as follows: taking acorn nut raw material, dries, remove shell, obtained kernel is carried out water mill, water
It grinds obtained slurries and carries out water drift decoloration, obtain acorn nut coarse powder liquid；Under the conditions of acorn nut coarse powder liquid is placed in -18 DEG C stand 1d with
On, then lyophilization, by the grinding of the acorn nut powder of obtained drying uniformly to get arriving acorn starch.
The producing process of wheaten starch is as follows: using wheat flour as raw material, adding water 80%, in blender with 40rpm's
Revolving speed makes flour be kneaded into dough, and mixing time 30min places 30min, is separated after adding water homogenisation using three phase separation centrifuge
Starch milk is obtained, concentrated later, dehydration, drying obtain wheaten starch.
The preparation process of angelica extract is as follows: after Radix Angelicae Sinensis cleans up, using drying in the shade, dry or the modes such as low temperature drying
So that angelica surface moisture≤0.5%；The powder for using mechanical or manual physical method to be ground into partial size as 80um, then by powder
End stirs well to the ethanol solution, and microwave radiation exaraction, microwave power 400w, microwave extraction time are used at 150 DEG C
For 60min；Take filtrate that 35% (v/v) ethyl alcohol is used to extract 4 times at 70 DEG C again, each extraction time is 40min；It filters, filters while hot
Liquid, which passes through, to be recovered under reduced pressure to no alcohol taste, and yellowish brown oil is obtained, and places 10h at room temperature, and light yellow solid content is precipitated in bottom,
Upper oil is taken, obtains the angelica extract of purity is high, finally dry buff powder through macroporous resin adsorption and parsing
Shape angelica extract.
Noodles forming process is as follows, and the batter formed after raw material is formed successively passes through molding machine, noodle cutter and dryer
Radix Angelicae Sinensis acorn nut vermicelli are obtained afterwards.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (6)
1. a kind of production technology of Radix Angelicae Sinensis acorn nut vermicelli, producing including acorn starch, the producing of wheaten starch, angelica extract
It produces, raw material mixing, noodles molding, which is characterized in that raw material is as follows in parts by weight: 300-400 parts of acorn starch, small
100-200 parts of wheat starch, 10-30 parts of angelica extract, 30-50 parts of egg, 2-5 parts of salt, 2-5 parts of dietary alkali, water 100-150
Part.
2. a kind of production technology of Radix Angelicae Sinensis acorn nut vermicelli according to claim 1, which is characterized in that acorn starch is produced
Process is as follows: taking acorn nut raw material, dries, remove shell, obtained kernel is carried out water mill, it is de- that the slurries that water mill obtains carry out water drift
Color obtains acorn nut coarse powder liquid；1d or more, then lyophilization, by what is obtained are stood under the conditions of acorn nut coarse powder liquid is placed in -18 DEG C
Dry acorn nut powder grinding is uniformly to get arriving acorn starch.
3. a kind of production technology of Radix Angelicae Sinensis acorn nut vermicelli according to claim 1, which is characterized in that wheaten starch is produced
Process is as follows: using wheat flour as raw material, water 50-80% is added in blender, so that flour is kneaded into face with the revolving speed of 40rpm
Group, mixing time 30min place 30min, add after water homogenisation using the isolated starch milk of three phase separation centrifuge, after pass through
Concentration, dehydration, drying obtain wheaten starch.
4. a kind of production technology of Radix Angelicae Sinensis acorn nut vermicelli according to claim 1, which is characterized in that the system of angelica extract
Standby process is as follows: after Radix Angelicae Sinensis cleans up, using dry in the shade, dry or the modes such as low temperature drying make angelica surface moisture≤
0.5%；The powder for using mechanical or manual physical method to be ground into partial size as 60-80um, is then stirred well to second for powder
In alcoholic solution, microwave radiation exaraction, microwave power 250-400w, microwave extraction time 20- are used at 50-150 DEG C
60min；Take filtrate that 35% (v/v) ethyl alcohol is used to extract 4 times at 50-70 DEG C again, each extraction time is 40min；It filters, filters while hot
Liquid obtains yellowish brown oil, places 6-10h at room temperature, faint yellow solid is precipitated in bottom by being recovered under reduced pressure to no alcohol taste
Object takes upper oil, obtains the angelica extract of purity is high, finally dry yellow powder through macroporous resin adsorption and parsing
Last shape angelica extract.
5. a kind of production technology of Radix Angelicae Sinensis acorn nut vermicelli according to claim 1, which is characterized in that raw material is according to parts by weight
Number meter is as follows: 320 parts of acorn starch, 120 parts of wheaten starch, 12 parts of angelica extract, 35 parts of egg, 3 parts of salt, 3 parts of dietary alkali.
6. a kind of production technology of Radix Angelicae Sinensis acorn nut vermicelli according to claim 1, which is characterized in that noodles forming process is such as
Under, the batter formed after raw material is formed successively obtains Radix Angelicae Sinensis acorn nut vermicelli after molding machine, noodle cutter and dryer.
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| CN103976267A (en) * | 2014-05-30 | 2014-08-13 | 洛阳本草生物制药股份有限公司 | Preparation process of acorn and kudzuvine root dried noodles |
| CN104523784A (en) * | 2014-12-26 | 2015-04-22 | 青岛文创科技有限公司 | Method for extracting Chinese angelica extract |
| CN105053832A (en) * | 2015-07-14 | 2015-11-18 | 安徽年康面业有限责任公司 | Dried fruit noodles with effects of tonifying qi and nourishing blood |
| CN106810615A (en) * | 2016-12-22 | 2017-06-09 | 河南飞天农业开发股份有限公司 | A kind of preparation method of wheaten starch |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976267A (en) * | 2014-05-30 | 2014-08-13 | 洛阳本草生物制药股份有限公司 | Preparation process of acorn and kudzuvine root dried noodles |
| CN104523784A (en) * | 2014-12-26 | 2015-04-22 | 青岛文创科技有限公司 | Method for extracting Chinese angelica extract |
| CN105053832A (en) * | 2015-07-14 | 2015-11-18 | 安徽年康面业有限责任公司 | Dried fruit noodles with effects of tonifying qi and nourishing blood |
| CN106810615A (en) * | 2016-12-22 | 2017-06-09 | 河南飞天农业开发股份有限公司 | A kind of preparation method of wheaten starch |
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