CN109090460A - A kind of cucurbit flour and its preparation process - Google Patents
A kind of cucurbit flour and its preparation process Download PDFInfo
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- CN109090460A CN109090460A CN201811065722.XA CN201811065722A CN109090460A CN 109090460 A CN109090460 A CN 109090460A CN 201811065722 A CN201811065722 A CN 201811065722A CN 109090460 A CN109090460 A CN 109090460A
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- Prior art keywords
- cucurbit
- flour
- drying
- item
- calabash
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A kind of cucurbit flour and its preparation process, it is related to flour technical field.Its raw material selection does not have toxin, not no bitter taste marrow.It comprises the steps of: picking, cleaning, remove the peel, cut item, drying, stove drying, again drying, secondary stove drying, storage, bubble desulfurization, cook desulfurization, secondary bubble desulfurization, dry, dice again, crushing, being vacuum-packed.The invention has the following beneficial effects: being fabricated to flour using cucurbit not only saves the original nutritive value of cucurbit and pharmaceutical value, also in diet convenient for people's lives, it is easy to use, material easy to spread for health, pure natural, any preservative is not added, and easy to spread, use is wide.
Description
Technical field
The present invention relates to flour technical fields, and in particular to a kind of cucurbit flour and its preparation process.
Background technique
Flour is a kind of powder worn by wheat.By the number of protein content in flour, high muscle face can be divided into
Powder, Plain flour, Self- raising flour and without gluten flour.
Flour (wheat flour) is the staple food of north of China most area, and the food variety made of flour is various, style
Numerous, flavor is totally different.
Cucurbit, Classification system: Lagenaria siceraria(Molina) Standl.Belong to Curcurbitaceae, gourd,
It is ramping constraints, annual to climb up by holding on to draft, there is fur, and summer and autumn open white flowers, and the rattan of monoecism, cucurbit is long up to 15 meters,
Fruit meter can be differed from 10 centimetres to one, most heavy up to one kilogram.
Cucurbit likes warm, wind sheltering environment, and when plantation needs many places.Seedling is afraid of to freeze.Fresh Pericarpium Lagenariae sicerariae is light green,
Pulp white, fruit are also referred to as cucurbit, can gather in when immature edible as vegetables.
The length of each cultivated form tendril of cucurbit, the size shape of the size of blade, flower, fruit are different.Fruit has
Rodlike, wooden dipper shape, dolphin shape, gyalectiform etc., the title of type is also depending on fruit shape.In addition ancient times people dry cucurbit, empty
In it, the object of thing is held.
Because of cucurbit nutritive value with higher and pharmaceutical value, from ancient times to the present, never to cucurbit in the form of flour
Generally match in various staple foods and mutually arranges in pairs or groups.
Summary of the invention
In view of the defects and deficiencies of the prior art, the present invention intends to provide a kind of cucurbit flour and its preparation works
Skill is fabricated to flour using cucurbit and not only saves the original nutritive value of cucurbit and pharmaceutical value, also facilitates the life of people
It in diet living, being easy to use, is used for health, material easy to spread, pure natural does not add any preservative, and it is easy to spread, make
With wide.
To achieve the above object, the present invention is using following technical scheme: a kind of raw material selection of cucurbit flour does not have
Toxin, not no bitter taste marrow.
The cucurbit selects the edible sweet tea cucurbit of profession as seed selection since plantation.
The necessary disinfection and sterilization of seed, cannot plant together with other cucurbit cultivars for having toxin when the cucurbit is planted, and prevent
Only pollen transmission.
A kind of cucurbit flour and its preparation process, it is comprised the steps of:
Step 1: picking；Select marrow, standard are as follows: the light green epidermis of cucurbit, cucurbit face can be pinched brokenly by gently being pinched with finger
Color is peak green, if epidermis whitens, represents lignifying, such cucurbit, which should pick up to remove, not to be had to；
Step 2: cleaning；Surface, stalk, stalk are rinsed well with clear water while maintaining strict control over quality, prevent bitter gourd from mixing it
In, if any removing in time；
Step 3: peeling；With profession skinner, removed by the upper surface of cucurbit is regular down, one layer of skin of cucurbit and
Double-layer fur, until not having cyan body to be attached to surface, until arriving subject to the white flesh of cucurbit；
Step 4: cutting item；Item machinery is cut with profession, cuts item cucurbit is well-regulated, item is 2 centimeters wide, 0.4 centimeter of thickness, cuts
When from outside to inside, take thick meat part point to cut item, such as find that pulp feels like jelly, then stop when with cucurbit flesh；
Step 5: drying；The drying of hot run test baking room is selected, the calabash strip cut is put into baking room, calabash strip single is outstanding
It hangs, cannot be connected between item and item, the nutritive values such as original cucurbitacin of calabash strip are lost in order to prevent, are spent using 40 degree -50
Drying 6 hours or so moves into stove drying room when being dried to the water content of calabash strip to 50%；
Step 6: stove drying；Divide length binding the calabash strip of 50% moisture of drying belt, be linked into chimney kiln, by every 3000 jin of calabash strips
It is smoked 12 hours with 1 jin of sulphur；
Step 7: secondary drying；In order to ensure the quality of calabash strip, the calabash strip removed in chimney kiln is put into baking room and is carried out
Secondary drying, using temperature range control between 50 degree of -65 degree, the time is 4 hours or so, is dried to the water content of calabash strip
To 20%；
Step 8: secondary stove drying；The calabash strip of moisture content 20% is placed in stifling room and carries out secondary stove drying, by 3000 jin of cucurbits
Item with 0.5 jin sulfur fumigation 12 hours；
Step 9: storage；It is installed with polybag, mouth is tightened, prevented the taste of sulphur from coming out, put and save at normal temperature, prevented
Only daylight directly shines, in case later period milling processing, is generally processed into item and is stored using cucurbit growth listing season, anti-season processing
Flour；
Step 10: bubble desulfurization；Centainly prior desulfurization when processing flour, desulfurization is divided into three steps, in clean bulk container
Face is put into calabash strip, adds clear water not have 10 centimeters of calabash strip directly, it is primary that quiet bubble changed water in 12 hours every 4 hours；
Step 11: cooking desulfurization；It pulls calabash strip out, is put into high fire in pot and boils to 20-25 minutes；
Step 12: secondary bubble drying；It is put into cold water rapidly from calabash strip is pulled in pot out, pulls out and be put into after time cool half an hour
It impregnates in clear water 6 hours, into baking room, dries again again, baking room temperature setting is dried to cucurbit at 60 degree or more
The moisture content of item is between 10%-13%；
Step 13: dicing；Calabash strip is cut by granulator the small pieces shape with wheat size；
Step 14: crushing；Be put into large-sized multifunction cornmill, difference depending on the application be respectively crushed into 120 mesh, 140 mesh,
200 mesh；
Step 15: being packed respectively according to the type of mesh number, using 1 jin -5 jin of vacuum bag, weighs, vacuumizes and seal.
After adopting the above technical scheme, the invention has the following beneficial effects: being fabricated to flour using cucurbit not only saves calabash
The original nutritive value of reed and pharmaceutical value also in diet convenient for people's lives, are easy to use, and are used for health, easy to spread,
Pure natural material does not add any preservative, and easy to spread, use is wide.
Specific embodiment
Present embodiment the technical solution adopted is that: a kind of raw material selection of cucurbit flour do not have toxin, do not have
There is the marrow of bitter taste.
The cucurbit selects the edible sweet tea cucurbit of profession as seed selection since plantation.
The necessary disinfection and sterilization of seed, cannot plant together with other cucurbit cultivars for having toxin when the cucurbit is planted, and prevent
Only pollen transmission.
A kind of cucurbit flour and its preparation process, it is comprised the steps of:
Step 1: picking；Select marrow, standard are as follows: the light green epidermis of cucurbit, cucurbit face can be pinched brokenly by gently being pinched with finger
Color is peak green, if epidermis whitens, represents lignifying, such cucurbit, which should pick up to remove, not to be had to；Because cucurbit is in growth period gas
In the case that temperature is low, it also will appear bitter taste；
Step 2: cleaning；Surface, stalk, stalk are rinsed well with clear water while maintaining strict control over quality, prevent bitter gourd from mixing it
In, if any removing in time；
Step 3: peeling；With profession skinner, removed by the upper surface of cucurbit is regular down, one layer of skin of cucurbit and
Double-layer fur, until not having cyan body to be attached to surface, until arriving subject to the white flesh of cucurbit；
Step 4: cutting item；Item machinery is cut with profession, cuts item cucurbit is well-regulated, item is 2 centimeters wide, 0.4 centimeter of thickness, cuts
When from outside to inside, take thick meat part point to cut item, such as find that pulp feels like jelly, then stop when with cucurbit flesh；Because cucurbit flesh will affect
The quality of flour；
Step 5: drying；The drying of hot run test baking room is selected, the calabash strip cut is put into baking room, calabash strip single is outstanding
It hangs, cannot be connected between item and item, the nutritive values such as original cucurbitacin of calabash strip are lost in order to prevent, are spent using 40 degree -50
Drying 6 hours or so moves into stove drying room when being dried to the water content of calabash strip to 50%；
Step 6: stove drying；Divide length binding the calabash strip of 50% moisture of drying belt, be linked into chimney kiln, by every 3000 jin of calabash strips
It is smoked 12 hours with 1 jin of sulphur；Prevent calabash strip infested with stove drying, raw bacterium etc., to extend its holding time；
Step 7: secondary drying；In order to ensure the quality of calabash strip, the calabash strip removed in chimney kiln is put into baking room and is carried out
Secondary drying, using temperature range control between 50 degree of -65 degree, the time is 4 hours or so, is dried to the water content of calabash strip
To 20%；
Step 8: secondary stove drying；The calabash strip of moisture content 20% is placed in stifling room and carries out secondary stove drying, by 3000 jin of cucurbits
Item with 0.5 jin sulfur fumigation 12 hours；Secondary stifling meaning is thoroughly to eliminate the hidden danger such as worm, bacterium, keeps calabash strip original
The nutritive values such as cucurbitacin, it is hyperchromic, to improve the edible value of calabash strip, extend its holding time；
Step 9: storage；It is installed with polybag, mouth is tightened, prevented the taste of sulphur from coming out, put and save at normal temperature, prevented
Only daylight directly shines, in case later period milling processing, is generally processed into item and is stored using cucurbit growth listing season, anti-season processing
Flour；
Step 10: bubble desulfurization；Centainly prior desulfurization when processing flour, desulfurization is divided into three steps, in clean bulk container
Face is put into calabash strip, adds clear water not have 10 centimeters of calabash strip directly, it is primary that quiet bubble changed water in 12 hours every 4 hours；Purpose is to slough
Secondary stifling sulphur；
Step 11: cooking desulfurization；It pulls calabash strip out, is put into high fire in pot and boils to 20-25 minutes, 100 degree of water temperature；At high temperature
Boiling can further block the nutrition in calabash strip, and sulphur taste can be sloughed to calabash strip；
Step 12: secondary bubble drying；It is put into cold water rapidly from calabash strip is pulled in pot out, pulls out and be put into after time cool half an hour
It impregnates in clear water 6 hours, into baking room, dries again again, baking room temperature setting is dried to cucurbit at 60 degree or more
The moisture content of item is between 10%-13%；
Step 13: dicing；Calabash strip is cut by granulator the small pieces shape with wheat size；
Step 14: crushing；Be put into large-sized multifunction cornmill, difference depending on the application be respectively crushed into 120 mesh, 140 mesh,
200 mesh；The flour of 120 mesh can be admixed with wheat flour in the ratio of 1:4, and the various masters such as noodles, steamed bun dumpling wrapper can be
Food, can also be cooked fried class with 100% pure cucurbit powder, it can also be used to do various cuisines with various meats；The flour of 140 mesh can
For being made into bread, dessert etc. with other cereal crops flour, such as pea, buckwheat mung bean face；200 mesh are chiefly used in health-related
The production of product；
Step 15: being packed respectively according to the type of mesh number, using 1 jin -5 jin of vacuum bag, weighs, vacuumizes and seal.
The nutritive value of the cucurbit includes a large amount of cucurbitacins and carrot element: every 100 grams of cucurbits institute nutrient containing is as follows:
Heat (15.00 kilocalories), protein (0.70 gram), fatty (0.10 gram), carbohydrate (3.50 grams), dietary fiber (0.80
Gram), vitamin A (7.00 microgram), carrotene (40.00 microgram), thiamine (0.02 milligram), riboflavin (0.01 milligram), Buddhist nun
Gram acid (0.40 milligram), vitamin C (11.00 milligrams), calcium (16.00 milligrams), phosphorus (15.00 milligrams), potassium (87.00 milligrams),
Sodium (0.60 milligram), magnesium (7.00 milligrams), iron (0.40 milligram), zinc (0.14 milligram), selenium (0.49 microgram), copper (0.04 milli
Gram), manganese (0.08 milligram).
Because energy is antiviral and gives protection against cancer containing a large amount of cucurbitacin and carrot element inside cucurbit；Antidiarrheal is drawn and is spat；For heat
Dysentery, tuberculosis, fash；Inducing diuresis for removing edema: severe oedema and ascites are used for；Diuresis, detumescence, dissipating bind；For oedema, ascites, neck lymph
Junction core；It can be used for assisting in the treatment of the diseases such as oedema abdominal distension, dysphoria with smothery sensation, thirsty, jaundice, sore and ephritis, cirrhotic ascites；Separately have
The advantages of moistening skin.
After adopting the above technical scheme, the invention has the following beneficial effects: being fabricated to flour using cucurbit not only saves calabash
The original nutritive value of reed and pharmaceutical value also in diet convenient for people's lives, are easy to use, and are used for health, easy to spread,
Pure natural material does not add any preservative, and easy to spread, use is wide.
The above is only used to illustrate the technical scheme of the present invention and not to limit it, and those of ordinary skill in the art are to this hair
The other modifications or equivalent replacement that bright technical solution is made, as long as it does not depart from the spirit and scope of the technical scheme of the present invention,
It is intended to be within the scope of the claims of the invention.
Claims (7)
1. a kind of cucurbit flour, it is characterised in that: its raw material selection does not have toxin, not no bitter taste marrow.
2. a kind of cucurbit flour according to claim 1, it is characterised in that: the cucurbit selects profession since plantation
Edible sweet tea cucurbit as seed selection.
3. a kind of cucurbit flour according to claim 1, it is characterised in that: seed, which must sterilize, when the cucurbit is planted kills
Bacterium cannot be planted together with other cucurbit cultivars for having toxin, prevent pollen transmission.
4. a kind of cucurbit flour and its preparation process, which is characterized in that it is comprised the steps of:
Step 1: picking；Select marrow, standard are as follows: the light green epidermis of cucurbit, cucurbit face can be pinched brokenly by gently being pinched with finger
Color is peak green, if epidermis whitens, represents lignifying, such cucurbit, which should pick up to remove, not to be had to；
Step 2: cleaning；Surface, stalk, stalk are rinsed well with clear water while maintaining strict control over quality, prevent bitter gourd from mixing it
In, if any removing in time；
Step 3: peeling；With profession skinner, removed by the upper surface of cucurbit is regular down, one layer of skin of cucurbit and
Double-layer fur, until not having cyan body to be attached to surface, until arriving subject to the white flesh of cucurbit；
Step 4: cutting item；Item machinery is cut with profession, cuts item cucurbit is well-regulated, item is 2 centimeters wide, 0.4 centimeter of thickness, cuts
When from outside to inside, take thick meat part point to cut item, such as find that pulp feels like jelly, then stop when with cucurbit flesh；
Step 5: drying；The drying of hot run test baking room is selected, the calabash strip cut is put into baking room, calabash strip single is outstanding
It hangs, cannot be connected between item and item, the nutritive values such as original cucurbitacin of calabash strip are lost in order to prevent, are spent using 40 degree -50
Drying 6 hours or so moves into stove drying room when being dried to the water content of calabash strip to 50%；
Step 6: stove drying；Divide length binding the calabash strip of 50% moisture of drying belt, be linked into chimney kiln, by every 3000 jin of calabash strips
It is smoked 12 hours with 1 jin of sulphur；
Step 7: secondary drying；In order to ensure the quality of calabash strip, the calabash strip removed in chimney kiln is put into baking room and is carried out
Secondary drying, using temperature range control between 50 degree of -65 degree, the time is 4 hours or so, is dried to the water content of calabash strip
To 20%；
Step 8: secondary stove drying；The calabash strip of moisture content 20% is placed in stifling room and carries out secondary stove drying, by 3000 jin of cucurbits
Item with 0.5 jin sulfur fumigation 12 hours；
Step 9: storage；It is installed with polybag, mouth is tightened, prevented the taste of sulphur from coming out, put and save at normal temperature, prevented
Only daylight directly shines, in case later period milling processing, is generally processed into item and is stored using cucurbit growth listing season, anti-season processing
Flour；
Step 10: bubble desulfurization；Centainly prior desulfurization when processing flour, desulfurization is divided into three steps, in clean bulk container
Face is put into calabash strip, adds clear water not have 10 centimeters of calabash strip directly, it is primary that quiet bubble changed water in 12 hours every 4 hours；
Step 11: cooking desulfurization；It pulls calabash strip out, is put into high fire in pot and boils to 20-25 minutes；
Step 12: secondary bubble drying；It is put into cold water rapidly from calabash strip is pulled in pot out, pulls out and be put into after time cool half an hour
It impregnates in clear water 6 hours, into baking room, dries again again, baking room temperature setting is dried to cucurbit at 60 degree or more
The moisture content of item is between 10%-13%；
Step 13: dicing；Calabash strip is cut by granulator the small pieces shape with wheat size；
Step 14: crushing；Be put into large-sized multifunction cornmill, difference depending on the application be respectively crushed into 120 mesh, 140 mesh,
200 mesh；
Step 15: being packed respectively according to the type of mesh number, using 1 jin -5 jin of vacuum bag, weighs, vacuumizes and seal.
5. a kind of cucurbit flour according to claim 1 or 2 and its preparation process, it is characterised in that: 120 purposes
Flour and wheat flour are admixed in the ratio of 1:4, for cooking noodles, steamed bun dumpling wrapper, can also with 100% pure cucurbit powder
Do fried class, it may also be used for do combination with meat.
6. a kind of cucurbit flour according to claim 1 or 2 and its preparation process, it is characterised in that: 140 purposes
Flour is used to be made into bread, dessert with other cereal crops flour.
7. a kind of cucurbit flour according to claim 1 or 2 and its preparation process, it is characterised in that: 200 purposes
Flour is used for the production of health-related product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811065722.XA CN109090460A (en) | 2018-09-13 | 2018-09-13 | A kind of cucurbit flour and its preparation process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811065722.XA CN109090460A (en) | 2018-09-13 | 2018-09-13 | A kind of cucurbit flour and its preparation process |
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| Publication Number | Publication Date |
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| CN109090460A true CN109090460A (en) | 2018-12-28 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201811065722.XA Pending CN109090460A (en) | 2018-09-13 | 2018-09-13 | A kind of cucurbit flour and its preparation process |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59132868A (en) * | 1983-01-18 | 1984-07-31 | Takamasa Nakayama | Food comprising powdered gourd |
| JPS6043345A (en) * | 1983-08-18 | 1985-03-07 | Takamasa Nakayama | Dried fine powder of pulpish material in interior of fruit of bottle gourd |
| JPH0223847A (en) * | 1988-07-14 | 1990-01-26 | Tokyo Tanabe Co Ltd | Food additive |
| CN105410756A (en) * | 2015-10-29 | 2016-03-23 | 刘国东 | Method for processing and blending Lagenaria siceraria powder and food thereof |
| CN105533398A (en) * | 2015-12-10 | 2016-05-04 | 重庆勤发食品有限公司 | Processing method for desulphurization of bamboo shoots |
-
2018
- 2018-09-13 CN CN201811065722.XA patent/CN109090460A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59132868A (en) * | 1983-01-18 | 1984-07-31 | Takamasa Nakayama | Food comprising powdered gourd |
| JPS6043345A (en) * | 1983-08-18 | 1985-03-07 | Takamasa Nakayama | Dried fine powder of pulpish material in interior of fruit of bottle gourd |
| JPH0223847A (en) * | 1988-07-14 | 1990-01-26 | Tokyo Tanabe Co Ltd | Food additive |
| CN105410756A (en) * | 2015-10-29 | 2016-03-23 | 刘国东 | Method for processing and blending Lagenaria siceraria powder and food thereof |
| CN105533398A (en) * | 2015-12-10 | 2016-05-04 | 重庆勤发食品有限公司 | Processing method for desulphurization of bamboo shoots |
Non-Patent Citations (1)
| Title |
|---|
| 王永卫等: "日本葫芦的栽培和脱水加工技术", 《新疆农垦科技》 * |
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Application publication date: 20181228 |
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