CN109527474A - A kind of fingered citron Chinese yam breakfast flour and preparation method thereof - Google Patents
A kind of fingered citron Chinese yam breakfast flour and preparation method thereof Download PDFInfo
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- CN109527474A CN109527474A CN201811548778.0A CN201811548778A CN109527474A CN 109527474 A CN109527474 A CN 109527474A CN 201811548778 A CN201811548778 A CN 201811548778A CN 109527474 A CN109527474 A CN 109527474A
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- fingered citron
- chinese yam
- flour
- yam
- red bean
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- 240000007126 Citrus medica var. sarcodactylis Species 0.000 title claims abstract description 49
- 235000002722 Dioscorea batatas Nutrition 0.000 title claims abstract description 37
- 235000006536 Dioscorea esculenta Nutrition 0.000 title claims abstract description 37
- 240000001811 Dioscorea oppositifolia Species 0.000 title claims abstract description 37
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 title claims abstract description 37
- 235000013312 flour Nutrition 0.000 title claims abstract description 36
- 235000021152 breakfast Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 25
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 14
- 235000004879 dioscorea Nutrition 0.000 claims abstract description 13
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 4
- 210000002615 epidermis Anatomy 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 claims 2
- 239000008267 milk Substances 0.000 claims 2
- 210000004080 milk Anatomy 0.000 claims 2
- 241000894006 Bacteria Species 0.000 claims 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims 1
- 206010030113 Oedema Diseases 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 10
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 230000035764 nutrition Effects 0.000 abstract description 7
- 206010010774 Constipation Diseases 0.000 abstract description 5
- 235000013325 dietary fiber Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 208000008589 Obesity Diseases 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000020824 obesity Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 238000011156 evaluation Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 238000001035 drying Methods 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 239000003814 drug Substances 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 241000234272 Dioscoreaceae Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000008451 emotion Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 230000005176 gastrointestinal motility Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
-
- 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 present invention provides a kind of fingered citron Chinese yam breakfast flour and preparation method thereof.Belong to field of food preparation.The fingered citron Chinese yam breakfast flour includes 14~15 parts of skimmed milk power, 1.5~2.5 parts of fingered citron yam flour, 1~2 part of red bean powder, 5.5~6.5 parts of white granulated sugar, is uniformly mixed.This product is using skimmed milk power as raw material, it is added to fingered citron yam flour and red bean powder, both the original nutritional ingredient of skimmed milk power had been ensure that, its taste and flavor is increased again, while the red bean ingredient added has effects that moisture goes oedema, when obtained fingered citron Chinese yam breakfast flour is not only eaten rich in dietary fiber simply, conveniently, and has the characteristics that high nutrition, low in calories, it can effectively improve obesity, the problems such as constipation, oedema.
Description
Technical field
The invention belongs to field of food preparation, and in particular to a kind of fingered citron Chinese yam breakfast flour and preparation method thereof.
Background technique
U.S.A is the product of human society practice, is showing for mankind's active life, is that objective things are drawn in people mind
The pleasant emotion risen.Many people are using slender graceful stature as an aesthetical standard to women now, thus many women
Friend keeps good figure by various modes；People also increasingly pay attention to the intake of nutrition simultaneously, and source of nutrition is in food, food
Object intake maintains certain conflict with stature.In addition, the people that are gradually increased with present living standard get over quality of the life
Hair is valued, and oedema is to perplex modern metropolitan cities to like to be beautiful a great problem of women, and then large quantities of oedema products that goes comes into being,
However these are palliative, can not fundamentally solve oedema problem.
Fingered citron Chinese yam is Dioscoreaceae plant, and rhizome contains much starch and protein, glucose, vitamin, 19 kinds of ammonia
Base acid, various trace elements etc..It contains enough dietary fibers, generates feeling of repletion after edible, reaches to control feeding urges
To the effect of weight-reducing, dietary fiber can effectively facilitate gastrointestinal motility as the 7th class nutrient, accelerate food and pass through gastrointestinal tract
Moisture softening stool can be absorbed by reducing while absorption plays anti-the problem for the treatment of constipation.The fingered citron Chinese yam of Hubei Wuxue City is that the whole nation goes out
The Chinese medicine of name, nutritive value are higher than general Chinese yam.Crisp fingered citron Chinese yam mouthfeel is cooking good merchantable brand like potato, but in recent years
It is less in the research of field of food in terms of the research of fingered citron Chinese yam is concentrated mainly on medicine.
Red bean also known as red bean, red bean, red bean etc., protein content are 17.5%~23.3%, and fat content is about
5%, it is a kind of pulse family food grains other than rice and wheat of high protein and low fat.Red bean contains multiple nutritional components, has diuresis defaecation, goes to float
The effect of swelling, delaying senescence, can effectively remove oedema and moisture；Its heat and fat are lower, deep to be had deep love for by Mrs weight-reducing, together
When red bean in containing enough dietary fibers to weight-reducing have certain facilitation.Red bean utility value is higher, contains
Multiple components are widely used in prospect in terms of medicine, food.
Modern is busy due to working, and can not have sufficient time to prepare breakfast full of nutrition, therefore, one kind has both
High protein, high nutrition, it is low in calories, convenient, fast the features such as while the problems such as can effectively improve obesity, constipation, oedema morning
Meal food has great value.
Summary of the invention
In view of the deficiencies of the prior art, the object of the present invention is to provide a kind of fingered citron Chinese yam breakfast flour, with high nutrition,
The problems such as can effectively improve obesity, constipation, oedema while the features such as low in calories, convenient, fast.
It is a further object of the present invention to provide the preparation methods of above-mentioned fingered citron Chinese yam breakfast flour.
To achieve the goals above, the present invention adopts the following technical scheme:
In a first aspect, a kind of fingered citron Chinese yam breakfast flour is provided, the raw material including following parts by weight: skimmed milk power 14~16
Part, 1.5~2.5 parts of fingered citron Chinese yam, 1~2 part of red bean powder, 5.5~6.5 parts of soft white sugar.
Preferably, the mass ratio of above-mentioned fingered citron Chinese yam breakfast flour skimmed milk power and fingered citron yam flour is (15~16): (1.5
~2).
On the basis of the above, the present invention provides the methods for preparing the fingered citron Chinese yam breakfast flour, comprising the following steps:
(1) it chooses a certain amount of immaculate fingered citron Chinese yam to clean, boils 30min, removed the peel after cooling and be cut into the thin of 5mm
Piece is placed at 60 DEG C and dries, and is pulverized instrument and crushed, crosses 80 meshes；
(2) selection is a certain amount of beautiful in colour, and the intact red bean of epidermis, be soaked in water 12h, boils 1h, is placed at 60 DEG C
Drying is pulverized instrument and is crushed, crosses 80 meshes；
(3) a certain amount of fingered citron yam flour, red bean powder, skimmed milk power and soft white sugar are weighed, is uniformly mixed, then by ultraviolet
Line is sterilized to get product.
The invention has the advantages that and effect:
(1) fingered citron Chinese yam breakfast flour is using skimmed milk power, fingered citron yam flour, red bean powder and soft white sugar as raw material, the high egg of low fat
It is white, have the characteristics that high nutrition, low in calories, there is facilitation to weight-reducing.
(2) present invention improves the mouthfeel of skimmed milk power, makes it by addition fingered citron yam flour, red bean powder and soft white sugar
Taste is more abundant.
(3) fingered citron Chinese yam nutrient in fingered citron Chinese yam breakfast flour is worth high, containing there are many amino acid, much starch and
Protein, dietary fiber content is abundant, and satiety can be generated after human body is edible, and then controls feeding urges and reach weight-reducing effect
Fruit, while fingered citron Chinese yam has the function of invigorating the spleen, reinforces the kidney, and is the food of good integration of drinking and medicinal herbs
(4) red bean ingredient can provide protein and carbohydrate abundant, containing a small amount of fat, not only to weight-reducing
With facilitation, and has the function of heat-clearing, relax bowel and defecation, lowering blood pressure and blood fat, edema is gone to can effectively improve oedema, constipation
The problems such as.
(5) the resulting fingered citron Chinese yam breakfast flour of the present invention has the characteristics that convenient, fast.
(6) fingered citron Chinese yam breakfast flour silty of the invention is fine and smooth, and mouthfeel is smooth.
Specific embodiment
By following detailed description it will be further appreciated that the features and advantages of the invention.Provided embodiment is only pair
The explanation of the method for the present invention, remaining content without limiting the invention in any way announcement.
Fingered citron yam flour used in the following embodiment is that Hubei Wuxue City produces fingered citron Chinese yam.
[experiment 1]
(1) it chooses a certain amount of immaculate fingered citron Chinese yam to clean, boils 30min, removed the peel after cooling and be cut into the thin of 5mm
Piece is placed at 60 DEG C and dries, and is pulverized instrument and crushed, crossed 80 meshes, weigh 2.5 parts of fingered citron yam flour；
(2) a certain amount of red bean bright in colour, epidermis is intact is chosen, be soaked in water 12h, boils 1h, is placed at 60 DEG C
Drying is pulverized instrument and is crushed, crossed 80 meshes, weigh 2 parts of red bean powder；
(3) 16 parts of skimmed milk power, 6 parts of soft white sugar mixing are weighed, is successively added obtained by step (1) and step (2) thereto
Fingered citron yam flour, red bean powder, are vacuum-packed after mixing, are stored in the environment of low temperature drying to get fingered citron Chinese yam
Breakfast flour.
[experiment 2]
(1) it chooses certain immaculate fingered citron Chinese yam to clean, boils 30mim, removed the peel after cooling and be cut into the thin of 5mm
Piece is placed at 60 DEG C and dries, and is pulverized instrument and crushed, crossed 80 meshes, weigh 1.5 parts of fingered citron yam flour；
(2) a certain amount of red bean bright-colored, epidermis is intact is chosen, be soaked in water 12h, boils 1h, is placed at 60 DEG C
Drying is pulverized instrument and is crushed, crossed 80 meshes, weigh 1 part of red bean powder；
(3) 14 parts of skimmed milk power, 5.5 parts of soft white sugar mixing are weighed, step (1) and step (2) institute is successively added thereto
Fingered citron yam flour, red bean powder are obtained, is vacuum-packed, is stored under low temperature drying environment to get fingered citron Chinese yam after mixing
Breakfast flour.
Using the sensory evaluation of table 1 as standard, with 7 people for one group, sensory evaluation is carried out to the above case study on implementation, is obtained such as table
Sensory evaluation score shown in 2, it can be seen that fingered citron Chinese yam breakfast flour sensory evaluation score made from this method is higher, is preferable
Drink.
1 sensory evaluation criteria of table
2 Examples 1 and 2 sensory evaluation score of table
Claims (3)
1. a kind of fingered citron Chinese yam breakfast flour, which is characterized in that the fingered citron Chinese yam breakfast flour includes the raw material of following parts by weight: de-
14~16 parts of rouge milk powder, 1.5~2.5 parts of fingered citron Chinese yam, 1~2 part of red bean powder, 5.5~6.5 parts of soft white sugar.
2. fingered citron Chinese yam breakfast flour according to claim 1, which is characterized in that defatted milk in the fingered citron Chinese yam breakfast flour
The mass ratio of powder and fingered citron yam flour is (15~16): (1.5~2).
3. the preparation method of fingered citron Chinese yam breakfast flour of any of claims 1 or 2, which comprises the following steps:
(1) it chooses a certain amount of immaculate fingered citron Chinese yam to clean, boils 30min, remove the peel the thin slice for being cut into 5mm after cooling,
It is placed at 60 DEG C and dries, pulverized instrument and crushed, cross 80 meshes；
(2) selection is a certain amount of beautiful in colour, and the intact red bean of epidermis, be soaked in water 12h, boils 1h, is placed at 60 DEG C and dries,
It is pulverized instrument to crush, crosses 80 meshes；
(3) a certain amount of fingered citron yam flour, red bean powder, skimmed milk power and soft white sugar are weighed, is uniformly mixed, then killed by ultraviolet light
Bacterium is to get product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811548778.0A CN109527474A (en) | 2018-12-18 | 2018-12-18 | A kind of fingered citron Chinese yam breakfast flour and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811548778.0A CN109527474A (en) | 2018-12-18 | 2018-12-18 | A kind of fingered citron Chinese yam breakfast flour and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109527474A true CN109527474A (en) | 2019-03-29 |
Family
ID=65855264
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811548778.0A Pending CN109527474A (en) | 2018-12-18 | 2018-12-18 | A kind of fingered citron Chinese yam breakfast flour and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN109527474A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111011492A (en) * | 2019-12-06 | 2020-04-17 | 黄冈师范学院 | Fingered citron and Chinese yam frozen yogurt block and preparation method thereof |
| CN112914112A (en) * | 2021-03-05 | 2021-06-08 | 华南农业大学 | Fingered citron dietary fiber with weight-losing and lipid-lowering functions and preparation method and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111011492A (en) * | 2019-12-06 | 2020-04-17 | 黄冈师范学院 | Fingered citron and Chinese yam frozen yogurt block and preparation method thereof |
| CN112914112A (en) * | 2021-03-05 | 2021-06-08 | 华南农业大学 | Fingered citron dietary fiber with weight-losing and lipid-lowering functions and preparation method and application thereof |
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Application publication date: 20190329 |