CN109315689A - A kind of kudzuvine root noodle preparation method - Google Patents
A kind of kudzuvine root noodle preparation method Download PDFInfo
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- CN109315689A CN109315689A CN201811343901.5A CN201811343901A CN109315689A CN 109315689 A CN109315689 A CN 109315689A CN 201811343901 A CN201811343901 A CN 201811343901A CN 109315689 A CN109315689 A CN 109315689A
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- pueraria lobata
- flour
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- dough
- kudzuvine root
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- 235000010575 Pueraria lobata Nutrition 0.000 title claims abstract description 195
- 235000012149 noodles Nutrition 0.000 title claims abstract description 59
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 244000046146 Pueraria lobata Species 0.000 title claims description 184
- 238000000034 method Methods 0.000 claims abstract description 51
- 235000013312 flour Nutrition 0.000 claims abstract description 44
- 230000008569 process Effects 0.000 claims abstract description 39
- 239000002245 particle Substances 0.000 claims abstract description 29
- 239000000843 powder Substances 0.000 claims abstract description 22
- 230000002618 waking effect Effects 0.000 claims abstract description 15
- 238000004898 kneading Methods 0.000 claims abstract description 11
- 238000000465 moulding Methods 0.000 claims abstract description 11
- 238000012545 processing Methods 0.000 claims abstract description 11
- 239000004744 fabric Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 241000219781 Pueraria montana var. lobata Species 0.000 claims abstract 11
- 238000009835 boiling Methods 0.000 claims description 21
- 238000003756 stirring Methods 0.000 claims description 20
- 239000000835 fiber Substances 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 235000010469 Glycine max Nutrition 0.000 claims description 11
- 244000068988 Glycine max Species 0.000 claims description 11
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 claims description 10
- 235000008696 isoflavones Nutrition 0.000 claims description 10
- RXUWDKBZZLIASQ-UHFFFAOYSA-N Puerarin Natural products OCC1OC(Oc2c(O)cc(O)c3C(=O)C(=COc23)c4ccc(O)cc4)C(O)C(O)C1O RXUWDKBZZLIASQ-UHFFFAOYSA-N 0.000 claims description 8
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 claims description 8
- HKEAFJYKMMKDOR-VPRICQMDSA-N puerarin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=CC(C2=O)=C1OC=C2C1=CC=C(O)C=C1 HKEAFJYKMMKDOR-VPRICQMDSA-N 0.000 claims description 8
- 239000004568 cement Substances 0.000 claims description 5
- 239000010409 thin film Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 4
- 230000000717 retained effect Effects 0.000 claims description 2
- 241000700647 Variola virus Species 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 230000009965 odorless effect Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 description 6
- 241000209140 Triticum Species 0.000 description 5
- 235000021307 Triticum Nutrition 0.000 description 5
- 230000004048 modification Effects 0.000 description 4
- 238000012986 modification Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 230000001737 promoting effect Effects 0.000 description 4
- 230000035922 thirst Effects 0.000 description 4
- 241000219780 Pueraria Species 0.000 description 3
- 210000001124 body fluid Anatomy 0.000 description 3
- 239000010839 body fluid Substances 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 238000010791 quenching Methods 0.000 description 3
- 244000061520 Angelica archangelica Species 0.000 description 2
- 241000721047 Danaus plexippus Species 0.000 description 2
- 235000001287 Guettarda speciosa Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 125000002228 disulfide group Chemical group 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 150000002515 isoflavone derivatives Chemical class 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 208000007848 Alcoholism Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000003595 spectral effect Effects 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000012360 testing method Methods 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
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- 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
Abstract
The invention discloses a kind of kudzuvine root noodle preparation methods, include the following steps, Raw material processing, select fresh pueraria lobata, above-mentioned fresh pueraria lobata, which is removed the peel and retains root, stem and leaf, is partially fabricated pueraria lobata particle, pueraria lobata mud is processed by fabric, by process of kneading dough, pueraria lobata dough is made by face process of waking up, kudzuvine root noodle is made by pressure surface process, molding procedure, existing pueraria lobata face on the market is solved with expectation to be added in flour and manufactured noodles using kudzu-vine root powder, its colorless and odorless, and the serious problem of nutrient loss of pueraria lobata itself.
Description
Technical field
The present invention relates to health foods, and in particular to a kind of kudzuvine root noodle preparation method.
Background technique
Pueraria lobata is the dry root of legume pueraria lobata, and the brown crust of surface visible remaining sometimes, section is coarse, with compared with
More crude fibres；Matter is hard and weighs, rich mealiness, and contains a large amount of fibers；Flour is added using kudzu-vine root powder in existing pueraria lobata face on the market
In and the nutrient loss of manufactured noodles, colorless and odorless, and pueraria lobata itself, reduce pueraria lobata itself health value,
Pueraria lobata has been easy to run off moisture content during preparing pulvis, loses most of crude fibre, while Puerarin and isoflavones
Content can also reduce.
Summary of the invention
The purpose of the present invention is to provide a kind of kudzuvine root noodle preparation methods, solve existing pueraria lobata on the market with expectation
Face, is added in flour using kudzu-vine root powder and the nutrient loss of manufactured noodles, colorless and odorless, and pueraria lobata itself is serious
Problem.
In order to solve the above technical problems, the invention adopts the following technical scheme: S1 Raw material processing, selects fresh pueraria lobata,
Root, stem and leaf part is removed the peel and retained to above-mentioned fresh pueraria lobata, the pueraria lobata rhizome after peeling is partially sliced, dicing is made pueraria lobata particle；
The processing of S2 fabric, above-mentioned pueraria lobata particle carry out boiling, and above-mentioned boiling temperature is greater than or equal to 100 degrees Celsius, boiling 3 to 10 minutes
Afterwards, particle and pueraria lobata leaf investment grinder-mixer are tentatively stirred, flour is added after tentatively stirring and carries out uniform stirring
Pueraria lobata mud face is made, flour content 50-70%, pueraria lobata cement content 30-50% in above-mentioned pueraria lobata mud face；S3 kneads dough process, above-mentioned
Water is added in pueraria lobata mud face to be mixed, the additional amount of water is 2-4 times of pueraria lobata mud face quality, to pueraria lobata mud face flour
Stopping stirring forming pueraria lobata dough after surface forms thin film；S4 pressure surface process, pueraria lobata dough is put on noodle press repeatedly
Compacting 2 to 3 times, makes that the unified pueraria lobata item of thickness is made；S5 molding procedure, above-mentioned pueraria lobata item are put into noodle cutter and are cut into difference
Shape noodles are placed in natural drying in noodles disk, kudzuvine root noodle are made；The noodles utilize pueraria lobata faint scent, and edible rear ability to speak is stayed
It is fragrant, moreover it is possible to the characteristics of promoting the production of body fluid to quench thirst, while the root, stem and leaf of pueraria lobata all being carried out to be processed into pueraria lobata mud, improve the utilization journey of pueraria lobata
Degree adequately retains the moisture and crude fibre of pueraria lobata.
Pueraria lobata dough is placed in proofer preferably, increasing face process of waking up after above-mentioned process of kneading dough, proofer
For temperature range at 25 to 30 degrees Celsius, the face time of waking up is 50 to 70 minutes.
Preferably, above-mentioned fabric is processed as putting into pueraria lobata particle into boiling in autoclave, autoclave pressure 0.17MPa,
130 degrees Celsius of temperature, the pueraria lobata particle after boiling is subjected to pulverization process, obtains the pueraria lobata particle that granularity is 100 mesh, and and face
Powder uniform stirring.
Further technical solution is that it is 14% flour that above-mentioned flour, which selects wet basis, and soybean dietary is added in above-mentioned flour
Fiber powder, the partial size of above-mentioned soy bean edible fiber powder are 100 to 500 mesh.
Preferably, radices trichosanthis is added in above-mentioned process of kneading dough, above-mentioned radices trichosanthis is soft according to the ratio mixing of pueraria lobata mud 2%
It is interior.
Preferably, the puerarin content of above-mentioned kudzuvine root noodle is not less than not less than 0.17g/kg, isoflavone content
21.3mg/kg。
Compared with prior art, the beneficial effects of the present invention are:
The preparation method that the present invention uses is utilized all nutrition parts of root, stem and leaf of pueraria lobata, passes through pueraria lobata mud processed in process
Mode, reduce pueraria lobata wheat flour it is standby during moisture loss, the mouthfeel of kudzuvine root noodle is made by process of kneading dough, face process of waking up
Color is able to maintain in proper range, guarantees that the specification of kudzuvine root noodle is stablized by pressure surface process, molding procedure；What it was prepared
Pueraria lobata face crude fiber content, puerarin content, isoflavone content are above conventional pueraria lobata face, while the present invention also utilizes Pueraria lobota
Chinese medicine property and the radices trichosanthis of root complement each other, and pueraria lobata promotes the production of body fluid to quench thirst, and radices trichosanthis auxiliary pueraria lobata reaches nourishing Yin and promoting production of body fluid to quench the thirst
Effect.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Embodiment 1:
A kind of kudzuvine root noodle preparation method, includes the following steps, S1 Raw material processing, selects fresh pueraria lobata, and above-mentioned fresh pueraria lobata is gone
Skin simultaneously retains root, stem and leaf part, the pueraria lobata rhizome after peeling is partially sliced, dicing is made pueraria lobata particle；The processing of S2 fabric, on
It states pueraria lobata particle and carries out boiling, above-mentioned boiling temperature is 100 degrees Celsius, boiling 3 minutes, particle is crushed with pueraria lobata leaf investment and is stirred
It mixes machine tentatively to be stirred, flour is added after tentatively stirring carries out uniform stirring and be made pueraria lobata mud face, in above-mentioned pueraria lobata mud face
Flour content 70%, pueraria lobata cement content 30%；S3 kneads dough process, and water is added in above-mentioned pueraria lobata mud face and is stirred, Qi Shui and Pueraria lobota
Root mud face is mixed according to 1 to 3 ratio, is stopped stirring after pueraria lobata mud face flour surface forms thin film and is formed
Pueraria lobata dough；S4 pressure surface process, pueraria lobata dough is put on noodle press and is suppressed repeatedly 2 to 3 times, makes it that the unified Pueraria lobota of thickness be made
Root item；S5 molding procedure, above-mentioned pueraria lobata item are put into noodle cutter and are cut into different shape noodles, be placed in noodles disk and dry naturally
It is dry, kudzuvine root noodle is made；The pueraria lobata dough that its water and pueraria lobata mud face are formed after being mixed according to 1 to 3 ratio, flour
In sulfydryl be oxidized to intermolecular disulfide group, make the reticular structure for being interconnected to three-dimensional space between protein molecule, improve
The flexibility appropriateness of dough, is utilized all nutrition parts of root, stem and leaf of pueraria lobata, in process by way of pueraria lobata mud processed, reduces
Moisture loss during pueraria lobata wheat flour is standby has good mouthfeel and color by what process of kneading dough made kudzuvine root noodle, leads to
Cross pressure surface process, molding procedure guarantees that the specification of kudzuvine root noodle is stablized；Its pueraria lobata face crude fiber content, Puerarin for preparing contain
Amount, isoflavone content are above conventional pueraria lobata face, and the pueraria lobata face prepared is applicable to reducing blood lipid, and blood pressure lowering relieves the effect of alcohol
The crowd of protect liver provides health-care assistance effect to facilitate.
Embodiment 2:
A kind of kudzuvine root noodle preparation method, includes the following steps, S1 Raw material processing, selects fresh pueraria lobata, and above-mentioned fresh pueraria lobata is gone
Skin simultaneously retains root, stem and leaf part, the pueraria lobata rhizome after peeling is partially sliced, dicing is made pueraria lobata particle；The processing of S2 fabric, on
It states pueraria lobata particle and carries out boiling, above-mentioned boiling temperature is 110 degrees Celsius, boiling 10 minutes, particle and pueraria lobata leaf investment is crushed
Blender is tentatively stirred, and flour progress uniform stirring is added after tentatively stirring, pueraria lobata mud face, above-mentioned pueraria lobata mud face is made
In flour content 60%, pueraria lobata cement content 40%；S3 kneads dough process, and water is added in above-mentioned pueraria lobata mud face and is stirred, water with
Pueraria lobata mud face is mixed according to 1 to 2 ratio, stops stirring shape after pueraria lobata mud face flour surface forms thin film
At pueraria lobata dough；S4 wakes up face process, and pueraria lobata dough is placed in proofer, and proofer temperature range is waken up at 30 degrees Celsius
The face time is 70 minutes；Pueraria lobata dough is put on noodle press and suppresses repeatedly 2 or 3 times, until pueraria lobata handler table by S5 pressure surface process
Face will not deformation, make it that the unified pueraria lobata item of thickness be made；S6 molding procedure, above-mentioned pueraria lobata item are put into noodle cutter and are cut into difference
Shape noodles are placed in natural drying in noodles disk, kudzuvine root noodle are made；Its water and pueraria lobata mud face are carried out according to 1 to 2 ratio
The pueraria lobata dough formed after mixing has good elasticity, and the time that pueraria lobata mud face and water hair are waken up is abundant, if waking up the face time
More than 70 points, viscosity of leavening dough is big, and dough resistance does not get a promotion, and temperature is too low to be unfavorable for face of quickly waking up, and the face time of waking up is longer,
Temperature is excessively high, although the face of waking up is fast, easily leads to expansion, influences all very greatly on noodles, therefore its face time of waking up is 70 minutes,
Keep its adhesive strength good, all nutrition parts of root, stem and leaf of pueraria lobata are utilized, in process by way of pueraria lobata mud processed,
Moisture loss of the pueraria lobata wheat flour for during is reduced, keeps the mouthfeel color of kudzuvine root noodle equal by process of kneading dough, face process of waking up
It is able to maintain in proper range, compared to embodiment 1, kudzuvine root noodle mouthfeel more chewy made of the present embodiment.
Embodiment 3:
A kind of kudzuvine root noodle preparation method, includes the following steps, S1 Raw material processing, selects fresh pueraria lobata, and above-mentioned fresh pueraria lobata is gone
Skin simultaneously retains root, stem and leaf part, the pueraria lobata rhizome after peeling is partially sliced, dicing is made pueraria lobata particle；The processing of S2 fabric, on
It states pueraria lobata particle and carries out boiling, above-mentioned boiling temperature is not less than 100 degrees Celsius, boiling 5 minutes, particle and pueraria lobata leaf are put into powder
Broken blender is tentatively stirred, and flour progress uniform stirring is added after tentatively stirring, pueraria lobata mud face, above-mentioned pueraria lobata mud is made
Flour content 70%, pueraria lobata cement content 30% in face；S3 kneads dough process, and water is added in above-mentioned pueraria lobata mud face and is stirred, water
It is mixed with pueraria lobata mud face according to 1 to 3 ratio, stops stirring after pueraria lobata mud face flour surface forms thin film
Form pueraria lobata dough；S4 wakes up face process, and pueraria lobata dough is placed in proofer, proofer temperature range at 25 degrees Celsius,
The awake face time is 60 minutes；Pueraria lobata dough is put on noodle press and suppresses repeatedly 3 times by S5 pressure surface process, makes it that thickness system be made
One pueraria lobata item；S6 molding procedure, above-mentioned pueraria lobata item are put into noodle cutter and are cut into different shape noodles, are placed in noodles disk certainly
So drying, is made kudzuvine root noodle；The pueraria lobata dough that its water and pueraria lobata mud face are formed after being mixed according to 1 to 3 ratio
Not hard not soft, the sulfydryl in flour is oxidized to intermolecular disulfide group, makes to be interconnected to three-dimensional space between protein molecule
Reticular structure improves the flexibility appropriateness of dough, in the process of awake face, pueraria lobata mud face and water hair it is awake time it is abundant, if when awake face
Between divide less than 50, easily lead to hair and wake up that degree is insufficient, and the face worked it out does not have tenacity, be easy section and tear face, the face time of waking up is
60 minutes, so that its moderate mouthfeel of viscosity is relaxed soft, pueraria lobata mud face and water hair it is awake time it is abundant, it is moderate to send out the degree of waking up, and works it out
Face be not easy section and tear face, sticky moderate, good mouthfeel of leavening dough, there is no the viscous phenomenons of dispersion, and mouthfeel is with respect to one
As noodles it is more soft, while all nutrition parts of root, stem and leaf of pueraria lobata perfectly are utilized, pass through pueraria lobata mud processed in process
Mode, reduce pueraria lobata wheat flour it is standby during moisture loss, the mouthfeel of kudzuvine root noodle is made by process of kneading dough, face process of waking up
Color is able to maintain in proper range, guarantees that the specification of kudzuvine root noodle is stablized by pressure surface process, molding procedure；What it was prepared
Pueraria lobata face crude fiber content, puerarin content, isoflavone content are above conventional pueraria lobata face, the pueraria lobata of above-mentioned kudzuvine root noodle
Cellulose content is not less than 21.3mg/kg not less than 0.17g/kg, isoflavone content, and the kudzuvine root noodle that the present embodiment is produced is soft
It is moderate, also have good chewiness, be suitable for reducing blood lipid, blood pressure lowering, the crowd of relieving alcoholism and protecting liver, with facilitate provide health-care assistance make
With.
Embodiment 4:
For the present embodiment compared with above-described embodiment, difference is step S2, and above-mentioned fabric, which is processed as putting into pueraria lobata particle, to go out
Pueraria lobata particle after boiling is carried out pulverization process, obtained by boiling in bacterium pot, 130 degrees Celsius of autoclave pressure 0.17MPa, temperature
To granularity be 100 mesh pueraria lobata particle, and with flour uniform stirring, quickly pueraria lobata particle is cooked by autoclave pressure, and
It is crushed to the pueraria lobata particle that granularity is 100 mesh and is convenient for stirring, pueraria lobata particle can uniformly connect with flour in whipping process
Touching, in pueraria lobata 100 mesh of particle, the crude fibre chain of pueraria lobata can be broken the crude fibre of pueraria lobata in stirring, make flour
Retention ability, expansive force improve to some extent.
Embodiment 5:
The present embodiment is further improved on the basis of embodiment 2, and it is 14% flour that above-mentioned flour, which selects wet basis, above-mentioned
Soy bean edible fiber powder is added in flour, the partial size of above-mentioned soy bean edible fiber powder is 100 to 500 mesh, soy bean edible fiber powder
Containing a large amount of hydrophilic radical, there is good water holding effect, the moisture in flour can be absorbed within the time less than 1 minute,
Delay dough molding, therefore selecting wet basis is 14% flour, reduce its flour moisture will not because of soy bean edible fiber powder quickly
There is promotion in the dough molding time for dough stability, viscosity promotion, damaged value decline is embodied in, due to soybean dietary
The addition of fiber powder excessively will lead to moisture in flour and largely be absorbed, and the water suction and expansion for influencing flour albumen become its elasticity
Difference, therefore soy bean edible fiber powder is added to control 1 to 4%, and the molecule of soy bean edible fiber powder and flour is made to be cross-linked with each other,
While promoting dough stability, will not absorb water and expand to flour is influenced too much, effective improvement pueraria lobata dough
Texture characteristic, conducive to the chewiness for improving pueraria lobata face.
Embodiment 6:
For the present embodiment compared with above-described embodiment, difference is step S3, and radices trichosanthis, above-mentioned day are added in above-mentioned process of kneading dough
Pollen is mixed according to the ratio of pueraria lobata mud 2%, and radices trichosanthis and pueraria lobata mud are compatible, the powdery Radix Rehmanniae of adaptability and addition 0.2%
Huang, 0.1% angelica powder, 0.1% fructus lycii impalpable powder are to assist, by making its pueraria lobata face containing herbal function, using pueraria lobata mud as monarch drug in a prescription, day
Pollen is ministerial drug, and radix rehmanniae recen is adjuvant, and Radix Angelicae Sinensis, fructus lycii are adjutant, radices trichosanthis, powdery radix rehmanniae recen, angelica powder, fructus lycii impalpable powder with
Pueraria lobata mud monarch, complements each other, and has the effect of that clearing heat and promoting fluid is quenched the thirst, and is generated with radix rehmanniae recen auxiliary pueraria lobata mud and promotes heat-clearing
Effect.
Embodiment 7:
The present embodiment is the assay of above-described embodiment, kudzuvine root noodle made of above-described embodiment is selected, in October, 2018
It send within 19th and is detected in spectrum Buddhist nun's mechanism for testing, according to " GB/T24853-2010 wheat, rye and its powder class and starch gelatinization are special
Property measurement rapid visco-analyser method " measurement puerarin content, according to " isoflavones in GB/T 23788-2009 health food
Measuring method high performance liquid chromatography " measurement isoflavone content, spectral detection result be puerarin content mean value
0.17g/kg, isoflavone content mean value 21.3mg/kg.
" one embodiment ", " another embodiment ", " embodiment ", " preferred implementation spoken of in the present specification
Example " etc., referring to combining specific features, structure or the feature of embodiment description includes describing extremely in the application generality
In few one embodiment.It is not centainly to refer to the same embodiment that statement of the same race, which occur, in multiple places in the description.Into one
For step, when describing a specific features, structure or feature in conjunction with any embodiment, what is advocated is to combine other implementations
Example realizes that this feature, structure or feature are also fallen within the scope of the present invention.
Although reference be made herein to invention has been described for multiple explanatory embodiments of the invention, however, it is to be understood that
Those skilled in the art can be designed that a lot of other modification and implementations, these modifications and implementations will fall in this Shen
It please be within disclosed scope and spirit.More specifically, it is disclosed, in the scope of the claims in the application, it can be to master
The building block and/or layout for inscribing composite configuration carry out a variety of variations and modifications.In addition to what is carried out to building block and/or layout
Outside modification and improvement, to those skilled in the art, other purposes also be will be apparent.
Claims (6)
1. a kind of kudzuvine root noodle preparation method, which comprises the following steps:
S1 Raw material processing selects fresh pueraria lobata, and root, stem and leaf part is removed the peel and retained to the fresh pueraria lobata, by the pueraria lobata root after peeling
Stem portion slice, dicing is made pueraria lobata particle；
The processing of S2 fabric, the pueraria lobata particle carry out boiling, and the boiling temperature is greater than or equal to 100 degrees Celsius, boiling 3 to 10
After minute, particle and pueraria lobata leaf investment grinder-mixer are tentatively stirred, flour is added after tentatively stirring and carries out uniformly
Pueraria lobata mud face is made in stirring, flour content 50-70%, pueraria lobata cement content 30-50% in pueraria lobata mud face；
S3 kneads dough process, and water is added in pueraria lobata mud face and is mixed, the additional amount of water is pueraria lobata mud face quality
2-4 times, stops stirring after pueraria lobata mud face flour surface forms thin film and form pueraria lobata dough；
S4 pressure surface process, pueraria lobata dough is put on noodle press and is suppressed repeatedly 2 to 3 times, makes it that the unified pueraria lobata item of thickness be made；
S5 molding procedure, the pueraria lobata item are put into noodle cutter and are cut into different shape noodles, are placed in natural drying in noodles disk,
Kudzuvine root noodle is made.
2. kudzuvine root noodle preparation method according to claim 1, it is characterised in that: increase face work of waking up after the process of kneading dough
Pueraria lobata dough is placed in proofer by sequence, and for proofer temperature range at 25 to 30 degrees Celsius, the face time of waking up is 50 to 70 points
Clock.
3. kudzuvine root noodle preparation method according to claim 1, it is characterised in that: the fabric is processed as pueraria lobata particle
Boiling in autoclave is put into, 130 degrees Celsius of autoclave pressure 0.17MPa, temperature carry out the pueraria lobata particle after boiling at crushing
Reason, obtain granularity be 100 mesh pueraria lobata particle, and with flour uniform stirring.
4. kudzuvine root noodle preparation method according to claim 3, it is characterised in that: it is 14% that the flour, which selects wet basis,
Flour, soy bean edible fiber powder is added in the flour, and the partial size of the soy bean edible fiber powder is 100 to 500 mesh.
5. kudzuvine root noodle preparation method according to claim 1, it is characterised in that: smallpox is added in the process of kneading dough
Powder, the radices trichosanthis mix kneading according to the ratio of pueraria lobata mud 2%.
6. kudzuvine root noodle preparation method according to claim 1, it is characterised in that: the puerarin content of the kudzuvine root noodle
It is not less than 21.3mg/kg not less than 0.17g/kg, isoflavone content.
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| CN102084966A (en) * | 2009-12-02 | 2011-06-08 | 周亚强 | Production method of kudzu root and sweet potato instant noodles |
| JP2011125234A (en) * | 2009-12-16 | 2011-06-30 | Nara Prefecture | Arrowroot leaf-containing hand-extended colored noodle, and method for producing the same |
| CN103211164A (en) * | 2012-09-11 | 2013-07-24 | 刘小峰 | Waterless fresh kudzuvine root noodle |
| CN103598527A (en) * | 2013-10-29 | 2014-02-26 | 定远县云龙面粉有限公司 | Processing method of high-fiber health-care noodle |
| CN103719723A (en) * | 2014-01-09 | 2014-04-16 | 榕江县平永镇雷之源农副产品生产基地（微型企业） | Preparation process of kudzuvine root noodles |
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- 2018-11-13 CN CN201811343901.5A patent/CN109315689A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102084966A (en) * | 2009-12-02 | 2011-06-08 | 周亚强 | Production method of kudzu root and sweet potato instant noodles |
| JP2011125234A (en) * | 2009-12-16 | 2011-06-30 | Nara Prefecture | Arrowroot leaf-containing hand-extended colored noodle, and method for producing the same |
| CN103211164A (en) * | 2012-09-11 | 2013-07-24 | 刘小峰 | Waterless fresh kudzuvine root noodle |
| CN103598527A (en) * | 2013-10-29 | 2014-02-26 | 定远县云龙面粉有限公司 | Processing method of high-fiber health-care noodle |
| CN103719723A (en) * | 2014-01-09 | 2014-04-16 | 榕江县平永镇雷之源农副产品生产基地（微型企业） | Preparation process of kudzuvine root noodles |
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