CN109259082A - Honeysuckle noodle and its production method - Google Patents
Honeysuckle noodle and its production method Download PDFInfo
- Publication number
- CN109259082A CN109259082A CN201811289625.9A CN201811289625A CN109259082A CN 109259082 A CN109259082 A CN 109259082A CN 201811289625 A CN201811289625 A CN 201811289625A CN 109259082 A CN109259082 A CN 109259082A
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- CN
- China
- Prior art keywords
- honeysuckle
- under conditions
- mass parts
- honegsukle flower
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 16
- 241000205585 Aquilegia canadensis Species 0.000 title claims abstract 5
- 238000004519 manufacturing process Methods 0.000 title description 4
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims abstract description 15
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000005119 centrifugation Methods 0.000 claims abstract description 10
- 239000000706 filtrate Substances 0.000 claims abstract description 10
- 239000013049 sediment Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 7
- 239000012141 concentrate Substances 0.000 claims abstract description 5
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 235000013312 flour Nutrition 0.000 claims abstract description 5
- 230000001376 precipitating effect Effects 0.000 claims abstract description 5
- 239000002002 slurry Substances 0.000 claims abstract description 5
- 241001570521 Lonicera periclymenum Species 0.000 description 17
- 230000000694 effects Effects 0.000 description 7
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 208000001848 dysentery Diseases 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- MCSXGCZMEPXKIW-UHFFFAOYSA-N 3-hydroxy-4-[(4-methyl-2-nitrophenyl)diazenyl]-N-(3-nitrophenyl)naphthalene-2-carboxamide Chemical group Cc1ccc(N=Nc2c(O)c(cc3ccccc23)C(=O)Nc2cccc(c2)[N+]([O-])=O)c(c1)[N+]([O-])=O MCSXGCZMEPXKIW-UHFFFAOYSA-N 0.000 description 1
- 206010002383 Angina Pectoris Diseases 0.000 description 1
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 206010008132 Cerebral thrombosis Diseases 0.000 description 1
- 206010010071 Coma Diseases 0.000 description 1
- 206010013789 Dry throat Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 201000001429 Intracranial Thrombosis Diseases 0.000 description 1
- 244000167230 Lonicera japonica Species 0.000 description 1
- 235000017617 Lonicera japonica Nutrition 0.000 description 1
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 206010061926 Purulence Diseases 0.000 description 1
- 206010000269 abscess Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 238000007306 functionalization reaction Methods 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 210000000867 larynx Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000004089 microcirculation Effects 0.000 description 1
- 230000001473 noxious effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 235000021404 traditional food 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
- 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
- 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
- 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)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of honeysuckle noodles, consisting of: Honegsukle flower P.E of 2 mass parts in terms of dry weight, the water of the flour of 8100 mass parts and 8 mass parts；The Honegsukle flower P.E is prepared by the following method: honeysuckle being decocted with water, obtained decoction liquor is concentrated under conditions of 70 DEG C, and the pH value for adjusting concentrate is 8, and sediment is collected in centrifugation；The ethanol water that volumn concentration is 95% is added in sediment and is ground into thin pulp shape, the pH value for adjusting above-mentioned slurry is 5, and centrifugation removal precipitating is dried under conditions of 100 DEG C of vacuum degrees are 10-90kPa, is then extracted with ethyl acetate, collects filtrate；Filtrate is concentrated under conditions of 100 DEG C of vacuum degrees are 10-90kPa, chloroform is added after concentration, Honegsukle flower P.E is obtained by filtration again.
Description
Technical field
The present invention relates to a kind of honeysuckle noodle and its production methods.
Background technique
Honeysuckle Lonicera japonica Thunb. system commonly uses one of rare traditional Chinese medicine, has clearing heat and detoxicating, promoting menstruation
Active, broad-spectrum antiseptic and antiviral and other effects all contains honeysuckle in 70% or more flu, anti-inflammatory Chinese patent drug.With " Chinese medicine
Antibiotic ", " title of antibacterial green element.The effect of honeysuckle is in addition to medicinal, and beauty, weight-reducing and the effect of health care are more
Mystery, the huge protection and repair played to body are very significant.The effect of honeysuckle have relieving summer-heat, sober up,
Cephalocathartic quenches one's thirst, removes internal noxious material, lipid-loweringing, weight-reducing, skin cleaning and beauty, the pre- anti-aging, effectiveness promoted longevity.Honeysuckle
It can be depressured, reduce serum cholesterol, increase coronary blood flow, prevent coronary heart disease and angina cordis；Inhibit the formation of cerebral thrombosis；It improves
Human body resist oxygen lack free radical, enhancing memory, delays senescence；Improve microcirculation, remove peroxidating fat deposition, promotes new old generation
It thanks, moistening skin and eliminating spot.Dredge heat and dissipate evil effect, to affection of exogenous wind-heat or warm disease from the beginning of, body heat headache, it is vexed sleep less, coma tongue is deep red, dry throat
It is mouthful dry etc. to have certain effect.The effect of removing heat from the blood and relieve diarrhea has removing toxic substances to stop heat toxin dysentery, diarrhea purulence blood, damp-warm syndrome resistance larynx, abscess of throat etc.
The benefits of dysentery cool blood relieving sore-throat.The bioactivity of chlorogenic acid contained by honeysuckle can promote human metabolism, adjust bodily fuctions, mention
High immunity.
Noodles are the traditional foods of Chinese, and people often eat, with the gradual improvement of people's living standard, noodles food
Product are also tending to functionalization, nutrient laden and convenient purification.For a long time, people thirst for expecting to have a kind of utilization pure plant to add
It is added in noodles, noodles is made to have preferable nutritive value and healthcare function, and be a kind of appetizing health caring noodles.
Summary of the invention
The object of the present invention is to provide a kind of honeysuckle noodle and its production methods.
Honeysuckle noodle provided by the present invention, consisting of: Honegsukle flower P.E of 2 mass parts in terms of dry weight, 8100
The water of the flour of mass parts and 8 mass parts；The Honegsukle flower P.E is prepared by the following method: honeysuckle decocted with water,
Obtained decoction liquor is concentrated under conditions of 70 DEG C, and the pH value for adjusting concentrate is 8, and sediment is collected in centrifugation；In sediment
The ethanol water that volumn concentration is 95% is added and is ground into thin pulp shape, the pH value for adjusting above-mentioned slurry is 5, and centrifugation is gone
It except precipitating, dries under conditions of 100 DEG C of vacuum degrees are 10-90kPa, is then extracted with ethyl acetate, collect filtrate；By filtrate
It is concentrated under conditions of 100 DEG C of vacuum degrees are 10-90kPa, chloroform is added after concentration, Honegsukle flower P.E is obtained by filtration again.
The honeysuckle noodle intensity prepared using method of the invention is high, and surface is smooth glossy, there is fragrant grass faint scent, commodity
Shapeliness.After cooked, fragrant is kept, it is soft tasty and refreshing, it does not paste, is not mixed soup, resistant to cook, in good taste, there is very high nutritive value, and
With enhance human immunity, preventing cold, clearing heat and detoxicating health-care effect.
Animal feeding experiment shows that honeysuckle noodle of the invention can be improved the immunity of animal.
Specific embodiment
Embodiment 1, honeysuckle noodle, Honegsukle flower P.E of 2 mass parts in terms of dry weight, the flour of 8100 mass parts and 8
The water of mass parts；The Honegsukle flower P.E is prepared by the following method: honeysuckle being decocted with water, obtained decoction liquor is 70
It is concentrated under conditions of DEG C, the pH value for adjusting concentrate is 8, and sediment is collected in centrifugation；Volumn concentration is added in sediment
It is ground into thin pulp shape for 95% ethanol water, the pH value for adjusting above-mentioned slurry is 5, centrifugation removal precipitating, true at 100 DEG C
Reciprocal of duty cycle is dried under conditions of being 10-90kPa, is then extracted with ethyl acetate, and filtrate is collected；It is in 100 DEG C of vacuum degrees by filtrate
It is concentrated under conditions of 10-90kPa, chloroform is added after concentration, Honegsukle flower P.E is obtained by filtration again
A kind of honeysuckle noodle, consisting of: Honegsukle flower P.E of 2 mass parts in terms of dry weight, the flour of 8100 mass parts and 8
The water of mass parts；The Honegsukle flower P.E is prepared by the following method: honeysuckle being decocted with water, obtained decoction liquor is 70
It is concentrated under conditions of DEG C, the pH value for adjusting concentrate is 8, and sediment is collected in centrifugation；Volumn concentration is added in sediment
It is ground into thin pulp shape for 95% ethanol water, the pH value for adjusting above-mentioned slurry is 5, centrifugation removal precipitating, true at 100 DEG C
Reciprocal of duty cycle is dried under conditions of being 10-90kPa, is then extracted with ethyl acetate, and filtrate is collected；It is in 100 DEG C of vacuum degrees by filtrate
It is concentrated under conditions of 10-90kPa, chloroform is added after concentration, Honegsukle flower P.E is obtained by filtration again.
Claims (1)
1. a kind of honeysuckle noodle, consisting of: Honegsukle flower P.E of 2 mass parts in terms of dry weight, the flour of 8100 mass parts
With the water of 8 mass parts；The Honegsukle flower P.E is prepared by the following method: honeysuckle being decocted with water, obtained decoction liquor
It is concentrated under conditions of 70 DEG C, the pH value for adjusting concentrate is 8, and sediment is collected in centrifugation；Volume basis is added in sediment
The ethanol water that content is 95% is ground into thin pulp shape, and the pH value for adjusting above-mentioned slurry is 5, centrifugation removal precipitating, 100
DEG C vacuum degree is dried under conditions of being 10-90kPa, is then extracted with ethyl acetate, and filtrate is collected；By filtrate in 100 DEG C of vacuum
Degree is concentrated under conditions of being 10-90kPa, and chloroform is added after concentration, Honegsukle flower P.E is obtained by filtration again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811289625.9A CN109259082A (en) | 2018-10-31 | 2018-10-31 | Honeysuckle noodle and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811289625.9A CN109259082A (en) | 2018-10-31 | 2018-10-31 | Honeysuckle noodle and its production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109259082A true CN109259082A (en) | 2019-01-25 |
Family
ID=65192191
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811289625.9A Pending CN109259082A (en) | 2018-10-31 | 2018-10-31 | Honeysuckle noodle and its production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109259082A (en) |
-
2018
- 2018-10-31 CN CN201811289625.9A patent/CN109259082A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190125 |
|
| WD01 | Invention patent application deemed withdrawn after publication |