CN109393305A - A kind of production method of seven color Flour product - Google Patents
A kind of production method of seven color Flour product Download PDFInfo
- Publication number
- CN109393305A CN109393305A CN201710695664.8A CN201710695664A CN109393305A CN 109393305 A CN109393305 A CN 109393305A CN 201710695664 A CN201710695664 A CN 201710695664A CN 109393305 A CN109393305 A CN 109393305A
- Authority
- CN
- China
- Prior art keywords
- juice
- color
- flour
- product
- flour product
- 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
Links
- 235000013312 flour Nutrition 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 21
- 244000152045 Themeda triandra Species 0.000 claims abstract description 10
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 5
- 241000196324 Embryophyta Species 0.000 claims abstract description 5
- 241000510091 Quadrula quadrula Species 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 4
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims abstract 2
- 235000012149 noodles Nutrition 0.000 claims description 7
- 238000005096 rolling process Methods 0.000 claims description 6
- 238000003490 calendering Methods 0.000 claims description 3
- 239000000975 dye Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 238000004513 sizing Methods 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims 1
- 230000003796 beauty Effects 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 description 16
- 235000007164 Oryza sativa Nutrition 0.000 description 16
- 235000009566 rice Nutrition 0.000 description 16
- 241000723353 Chrysanthemum Species 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000004043 dyeing Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000001473 noxious effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, 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
Abstract
The invention discloses the production methods of the color Flour product of one kind seven, the seven color Flour product is squeeze juice and to extract color juice respectively after taking root, stem, flower, the leaf of maple leaf, purplish blue grass, red grass and four kinds of edible wild plants of chrysanthemum to clean, flour and different color juice are mixed dyed, cured, is formed, drying and other steps are made.The purpose of the present invention is be intended to provide a kind of colorful, of dazzling beauty, delicious taste seven color Flour product.
Description
Technical field
The present invention relates to a kind of manufacture craft of wheaten food, the production method for being specifically related to the color Flour product of one kind seven.
Background technique
Common colour foodstuffs are colored glutinous rice and the favorite food of the Zhuang people at present, whenever the Spring Festival, the street Gan Hua,
Off year is spent, Zhuang people gives mutually colored glutinous rice, so as to indicating great kindness and respect between favourite kith and kin, wishes lucky all the year round
It is auspicious to comply with one's wishes, happiness.
Flower glutinous rice, selects quality glutinous rice, is washed in a pan only, is attached separately in container with water, then kind of an edible wild plant of fetching
Root, stem, flower, leaf squeeze juice, by its color juice invade rice in after a period of time, dyeing.
Flower glutinous rice is called colored rice or green polished rice meal, it be with glutinous rice bubble maple leaf juice, purplish blue grass juice factor (strong language "
Cut "), red grass juice factor (strong language is named " it is a little "), chrysanthemum juice (strengthen language " spend it is advanced in years ") it is inner dye black, purple, red, yellow respectively,
In addition true qualities (i.e. white) steam.Multicolored glutinous rice, looks good, smell good and taste good.Glutinous rice after cooking, several colors are mixed in one
It rises, it is variegated, it is very good-looking.Its perfume (or spice) is natural faint scent, and fragrance attacks people, extremely lovely.Its delicious, alcohol is just gentle, and has
Micro-sweet is very nice.Multicolored glutinous rice can put more days and color, smell and taste are constant in the case where temperature is less high.Somebody family one
Steaming is exactly ten or twenty jin, eats up for the moment, it is dried storage, and to when eating, twice-cooked stir-frying is fried or boiled in a covered pot over a slow fire, in addition some condiments,
Taste is more delicious.Multicolored glutinous rice signifies to have good luck.Other than lunar calendar the beginning of March three, community day, the Festival of the Dead Spirits, or even the New Year
Deng also someone does multicolored glutinous rice and eats.
For this purpose, inventor quotes the way of flower glutinous rice, the color Flour product of one kind seven has been invented, it is gorgeous to take by force colorful
Purpose spends glutinous rice way, among the production method for successfully having introduced wheaten food.
Summary of the invention
For above-mentioned product shortcoming in the prior art, the purpose of the present invention is be intended to provide the color Flour product of one kind seven
Production method.
In order to solve the above-mentioned technical problem, the present invention is achieved by the following technical solutions:
1) it squeezes the juice: taking root, stem, flower, the leaf of maple leaf, purplish blue grass, red grass and four kinds of edible wild plants of chrysanthemum respectively
Squeeze juice is distinguished after cleaning；
2) extraction of the juice: the not homochromy juice squeezed is respectively put among specified different vessels；
3) it dyes: flour being respectively put among specified different vessels, be sufficiently mixed with color juice and uniformly dyed；
4) it cures: each container is stirred with the speed of 8-10r/min, curing temperature is controlled at 25 DEG C, stirring
Between be 30min,
5) it forms: the dough after curing being poured into noodle rolling machine calendering, according to the demand of different Flour product, specification is adjusted at any time
It is whole.
6) dry: the product of sizing being put into appropriate location, finished product is obtained after natural drying.
It is a feature of the present invention that raw materials used is natural prodcuts, using the physical method of pure temperature control, without adding other
Substance does not generate any harmful and noxious substance, final products safety, storage tolerance in process, and flavor and nutritive value are several
Do not change.And all facilities of the present invention, equipment are not necessarily to special processing equipment, and it is low in cost, thus there is great nutrition
Value.
Specific embodiment
Embodiment 1
By maple leaf, purplish blue grass, red grass and the root of four kinds of edible wild plants of chrysanthemum, stem, flower, leaf cleaning fresh water
Squeeze juice respectively after cleaning, and be sequentially placed into 1. number, 2. number, 3. number and 4. in number container；It is put respectively among four containers
Enter 1kg flour and stir 30min using blender, in 8-10r/min, temperature is 25 DEG C for mixing speed control；After 30 minutes,
It successively takes out the dough after curing in four containers and pours into different noodle rolling machine calenderings respectively.According to the demand of Flour product, adjustment
Noodle rolling machine specification.Noodle rolling machine is adjusted to roll the specification of noodles if demand is noodles, by adjusting the face of rolling, then Flour product is fixed
Type.Flour product is taken out, appropriate location, the finished product after natural drying are put into.So far a kind of colorful, of dazzling beauty, taste can
The color Flour product of the seven of mouth are made.
The above-described embodiments are merely illustrative of preferred embodiments of the present invention, not to structure of the invention
Think and range is defined.Without departing from the design concept of the invention, this field anyone to technology of the invention
The various modifications and transformation that scheme is made, should all drop into protection scope of the present invention.
Claims (2)
1. the production method of the color Flour product of one kind seven, which is characterized in that preparation step is as follows:
1) it squeezes the juice: root, stem, flower, the leaf of maple leaf, purplish blue grass, red grass and four kinds of edible wild plants of chrysanthemum being taken to clean respectively
Squeeze juice is distinguished afterwards；
2) extraction of the juice: the not homochromy juice squeezed is respectively put among specified different vessels；
3) it dyes: flour being respectively put among specified different vessels, be sufficiently mixed with color juice and uniformly dyed；
4) it cures: each container is stirred with the speed of 8-10r/min, curing temperature control is in 25 DEG C, mixing time
30min。
5) it forms: the dough after curing being poured into noodle rolling machine calendering, according to the demand of different Flour product, specification adjusts at any time.
6) dry: the product of sizing being put into appropriate location, finished product is obtained after natural drying.
2. the production method of the color Flour product of one kind seven as described in claim 1, it is characterised in that the curing in the step 4)
Purpose is that the flour being placed in for a long time in color juice in order to prevent forms dough or bulk, in the case where not influencing feed with 8-
The speed of 10r/min stirs at low speed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710695664.8A CN109393305A (en) | 2017-08-15 | 2017-08-15 | A kind of production method of seven color Flour product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710695664.8A CN109393305A (en) | 2017-08-15 | 2017-08-15 | A kind of production method of seven color Flour product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109393305A true CN109393305A (en) | 2019-03-01 |
Family
ID=65454085
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710695664.8A Pending CN109393305A (en) | 2017-08-15 | 2017-08-15 | A kind of production method of seven color Flour product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109393305A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040028791A1 (en) * | 2002-08-06 | 2004-02-12 | Ke-Yi Li | Serial flour products having multi-flavor, multi-variety, and rich nutrition |
| CN101209064A (en) * | 2006-12-28 | 2008-07-02 | 曲芳 | Five-color total nutrient noodle and processing method |
| CN103431288A (en) * | 2013-09-02 | 2013-12-11 | 南京标科生物科技有限公司 | Color noodles suitable for children to eat |
| CN103815289A (en) * | 2014-03-20 | 2014-05-28 | 宁波保税区攀峒信息科技有限公司 | Black noodles and processing method thereof |
| CN105124359A (en) * | 2015-06-25 | 2015-12-09 | 蒋丽红 | Five-colored cooked glutinous rice and production method thereof |
| CN105533438A (en) * | 2015-12-10 | 2016-05-04 | 青岛工学院 | Non-fried five-color vegetable instant noodles |
-
2017
- 2017-08-15 CN CN201710695664.8A patent/CN109393305A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040028791A1 (en) * | 2002-08-06 | 2004-02-12 | Ke-Yi Li | Serial flour products having multi-flavor, multi-variety, and rich nutrition |
| CN101209064A (en) * | 2006-12-28 | 2008-07-02 | 曲芳 | Five-color total nutrient noodle and processing method |
| CN103431288A (en) * | 2013-09-02 | 2013-12-11 | 南京标科生物科技有限公司 | Color noodles suitable for children to eat |
| CN103815289A (en) * | 2014-03-20 | 2014-05-28 | 宁波保税区攀峒信息科技有限公司 | Black noodles and processing method thereof |
| CN105124359A (en) * | 2015-06-25 | 2015-12-09 | 蒋丽红 | Five-colored cooked glutinous rice and production method thereof |
| CN105533438A (en) * | 2015-12-10 | 2016-05-04 | 青岛工学院 | Non-fried five-color vegetable instant noodles |
Non-Patent Citations (2)
| Title |
|---|
| 张胜文: "《风味小吃100样》", 30 April 2007, 吉林科学技术出版社 * |
| 朱维军 等: "《粮食制品加工技术》", 31 July 2014, 北京理工大学出版社 * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190301 |
|
| RJ01 | Rejection of invention patent application after publication |