CN110574859A

CN110574859A - Fructus amomi fried heap and preparation method thereof

Info

Publication number: CN110574859A
Application number: CN201910860034.0A
Authority: CN
Inventors: 马路凯; 刘炜帆; 黄国中; 王琴
Original assignee: Zhongkai University of Agriculture and Engineering
Current assignee: Zhongkai University of Agriculture and Engineering
Priority date: 2019-09-11
Filing date: 2019-09-11
Publication date: 2019-12-17

Abstract

The invention relates to a fried heap and a preparation method thereof, and the villous amomum fruit fried heap comprises the following raw materials in parts by weight: 400 parts of glutinous rice flour, 10-50 parts of flour, 30-100 parts of fructus amomi powder, 10-30 parts of white granulated sugar and 600 parts of water. The fructus amomi frying pile has simple components, contains fructus amomi components, has unique flavor, contains more active substances such as natural polyphenol, flavone and the like, can effectively inhibit the generation of frying hazards, is rich in active components such as polysaccharide, polypeptide and the like, can improve the quality of the frying pile and improve the nutritional quality of the frying pile, and simultaneously has natural raw materials, no toxic or side effect, safety, reliability, simple preparation method, low cost and popularization value.

Description

Fructus amomi fried heap and preparation method thereof

Technical Field

the invention relates to the technical field of decoction pile preparation, in particular to a fructus amomi decoction pile and a preparation method thereof.

Background

the fried heap is a tea spot of traditional Lingnan early tea and is a traditional snack with long history, which causes low price and unique taste and becomes a part of the food culture composition of China. In the traditional frying process, under the influence of factors such as frying temperature, time and the like, more hazards can be generated, such as trans-fatty acid, acrylamide, active aldehyde substances and other hazards enter fried food, finally enter a human body along with the food, and have potential harm to the health of the human body. In order to promote the development of dietary diversity, reduce the damage of eating the fried piles to human bodies, improve the safety and nutrition of the fried piles and ensure that the fried piles conform to the modern nutritional and healthy idea, the method is of great importance.

Disclosure of Invention

The invention provides a fructus amomi fried heap and a preparation method thereof, wherein spring fructus amomi powder which is a homologous plant of medicine and food is added, so that the traditional hazards such as trans-fatty acid, acrylamide, active aldehydes and the like in the fried heap can be reduced, the nutritional quality of the fried heap can be improved, the fried heap has unique flavor, and the prepared fried heap is rich in nutrition and delicious.

In order to achieve the purpose, the technical scheme of the invention is realized as follows:

a fructus amomi fried heap is prepared from the following components in parts by weight:

400 parts of glutinous rice flour, 10-50 parts of flour, 30-100 parts of fructus amomi powder, 10-30 parts of white granulated sugar and 600 parts of water.

Preferably, the raw materials of the fructus amomi decoction pile also comprise any one or more of the following components: 1-5 parts of sesame, 2-30 parts of dried orange peel and 50-150 parts of Chinese chestnut.

preferably, the addition amount of the spring fructus amomi powder is inversely proportional to the addition amounts of the white granulated sugar and the dried orange peel, and the addition amounts of the white granulated sugar and the dried orange peel are reduced along with the increase of the addition amount of the spring fructus amomi powder.

preferably, the fructus amomi powder is prepared by superfine grinding of dried fructus amomi, and the particle size of the fructus amomi powder is 0.7-9 um.

Preferably, the flour is medium flour.

Further, the preparation method of the fructus amomi fried heap comprises the following steps:

Step 1): mixing glutinous rice flour, spring fructus amomi powder and white granulated sugar, stirring uniformly, sieving the uniformly mixed raw materials, and subpackaging the sieved raw materials into a container A and a container B;

Step 2): boiling water, adding the boiled water into the container A, and kneading until smooth and non-sticky dough is obtained; cooling boiled water to normal temperature, adding the cooled water into the container B, and kneading until smooth and non-sticky dough is obtained; mixing the dough in the container A and the dough in the container B to knead the dough into soft dough;

step 3): wrapping the dough obtained in the step 2) with wet cloth or preservative film, and standing for 3-5 hours at the temperature of 5-15 ℃;

step 4): uniformly spreading the dough obtained in the step 3) into long noodles, cutting the long noodles into small strips by using a knife, and kneading the small strips into spherical dough by using hands;

Step 5): frying the spherical dough obtained in the step 4) in oil at 180 ℃ of 160-180 ℃ for 60-100s to ensure that the spherical dough is rolled and enlarged, turning over the spherical dough by using chopsticks, and frying until the spherical dough is full and golden in color to obtain a fried stack;

Step 6): and (5) fishing out the fried piles obtained in the step 5), and naturally cooling.

Further, any one or more of Chinese chestnuts and dried orange peels are added in the step 1); wherein, the Chinese chestnut is cooked before being added and then peeled, the peeled Chinese chestnut is prepared into paste, and then the paste is stirred and mixed with the raw materials; the pericarpium Citri Tangerinae is crushed before addition, and the particle size after crushing is 0.3-1 mm.

further, the peeled Chinese chestnuts are made into paste by repeated pressing, and the dried orange peel is crushed by a wall-breaking food processor.

Further, the fried piles obtained in the step 5) are fished up and placed on a stainless steel filter screen for oil leaching, and the stainless steel filter screen is obliquely arranged at an angle of 30-50 degrees.

Further, a layer of sesame is wrapped on the outer surface of the spherical dough in the step 4).

Further, repeatedly kneading the dough obtained in the step 3) for 3-8min, and uniformly spraying spring fructus amomi powder on the surface of the dough.

Further, the addition amount of the spring fructus amomi powder in the step 3) is 10-20 parts by weight.

The fructus amomi frying pile disclosed by the invention is simple in components, contains fructus amomi components, is unique in flavor, contains more active substances such as natural polyphenol and flavone in the fructus amomi, can effectively inhibit the generation of frying hazards, is rich in active components such as polysaccharide and polypeptide, can improve the quality of the frying pile and improve the nutritional quality of the frying pile.

meanwhile, the raw materials selected by the invention are natural, have no toxic or side effect, are safe and reliable, have simple preparation method and low cost, and are worthy of popularization.

compared with the prior art, the invention has the beneficial effects that:

A. The fructus amomi powder is added into the decoction heap, so that the stomach function can be enhanced, the secretion of digestive juice is promoted, the intestinal tract movement can be promoted, the pneumatosis in the digestive tube is discharged, the digestion is helped, the intestinal flatulence symptom is eliminated, various functions of the five internal organs and the six internal organs of the human body are fundamentally conditioned, the functions of eliminating dampness and promoting the circulation of qi, warming the spleen and the stomach, helping digestion and the like are realized, and the problems of difficult digestion and the like caused by sticky glutinous rice flour can be relieved. Meanwhile, fructus amomi is rich in natural active functional factors such as polysaccharide, polyphenol, flavone and the like, improves the nutritional efficacy of the frying heap, and simultaneously has a certain inhibiting effect on the generation of noxious substances in the frying process.

B. The dried orange peel can be added into the fried heap, has the functions of strengthening the spleen and stomach, relieving cough and reducing sputum, and stimulating appetite and ventilating, can reduce greasy feeling, solve the problems of qi stagnation of the spleen and stomach, fullness and distention in chest and abdomen, dyspepsia and the like by combining the dried orange peel and the fructus amomi, and can also improve the taste of the fried heap, so that the fried heap has the special flavor of the dried orange peel and can increase the appetite of people.

C. The invention also improves the manufacturing method of the fried dough, after the raw materials are reasonably mixed, the cold water dough mixing and the boiled water dough mixing are combined, and the dough is kneaded and mixed uniformly, so that the taste of the prepared dough is greatly influenced, the hard taste caused by the cold water dough mixing and the dough mixing is solved, the excessively soft taste caused by the boiled water dough mixing and the dough mixing is also solved, the prepared fried dough has soft and elastic taste, and is crisp and delicious after being fried.

D. In addition, the Chinese chestnut can be used as the raw material, so that the fried heap tastes sweet, the addition of sugar in the raw material can be reduced, and the Chinese chestnut is rich in various nutrient substances and is beneficial to human health.

In addition, the raw materials in the decoction piece manufacturing formula also have the medicinal effect, and the pharmacology is as follows:

Fructus amomi: the ginger is warm in nature and enters spleen, stomach and kidney meridians, the main components of the ginger comprise volatile oil, flavonoid glycosides, polysaccharide, phenols, polypeptide and the like, the main components of the volatile oil comprise d-camphor, saponin, borneol acetate, limonene, nerolidol and the like, the effective components of the volatile oil can enhance gastrointestinal motility, increase secretion of digestive enzymes of the stomach without stimulating gastric acid secretion, enhance the digestive function of the stomach, discharge pneumatosis in the digestive tube, eliminate flatulence symptoms and help digestion; the flavonoid glycosides and phenols in the ingredients have strong antioxidant effect, and can inhibit generation of high-activity hydroxy free radical and alkyl free radical, generation of trans fatty acid, acrylamide and active aldehyde, and generation of triglyceride in human body.

dried orange peel: the dried orange peel has warm nature, contains a large amount of flavonoids, volatile oil, alkaloid, pectin, trace elements and other substances, and the volatile oil contained in the dried orange peel can mildly stimulate gastrointestinal tracts and promote secretion of digestive juice, and has the effects of discharging intestinal tract pneumatosis, invigorating stomach and dispelling wind; the flavonoids and the alkaloids can enable the fructus amomi to have strong antioxidant activity, have strong synergistic effect of the antioxidant activity in vitro, and can play a complementary and superimposed role when being matched with the fructus amomi; in addition, pectin in pericarpium Citri Tangerinae has effects of stimulating gastrointestinal peristalsis, promoting excretion of toxin accumulated in vivo, and improving dyspepsia caused by high fat diet.

Chinese chestnut: the nutritional noodles are warm in nature and sweet in taste, contain a large amount of starch, protein, vitamins, saccharides, inorganic salts and the like, supplement various nutrient substances and sugar, can supply heat energy required by eaters, can help fat metabolism, and have the effects of tonifying qi, invigorating spleen and tonifying stomach and intestine.

Detailed Description

the following will clearly and completely describe the technical solutions of the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Comparative example:

a fructus amomi decoction pile comprises the following raw materials in parts by weight:

200 parts of glutinous rice flour, 30 parts of flour, 0 part of spring amomum fruit powder, 30 parts of white granulated sugar, 5 parts of sesame and 300 parts of water.

The preparation method of the fried piles of the comparative example comprises the following steps:

Step 1): uniformly stirring glutinous rice flour, fructus amomi powder and white granulated sugar, adding a proper amount of clear water, and kneading into dough;

step 2): uniformly spreading the obtained dough into long noodles, cutting the long noodles into a plurality of small noodles with the weight of 20g by using a knife, kneading the small noodles into spherical dough by using hands, and coating a layer of sesame on the surface of the spherical dough;

Step 3): putting the spherical dough into oil at 120 ℃ for frying for 150 seconds to enable the spherical dough to be rolled and enlarged, turning over the spherical dough by using chopsticks, and frying until the spherical dough is full and golden in color and luster to obtain a fried stack;

Step 4): and (4) taking out the fried piles, draining oil, and naturally cooling.

Example 1:

200 parts of glutinous rice flour, 30 parts of fructus amomi powder, 25 parts of white granulated sugar, 5 parts of sesame and 300 parts of water.

Example 2:

200 parts of glutinous rice flour, 30 parts of flour, 50 parts of spring amomum fruit powder, 20 parts of white granulated sugar, 5 parts of sesame and 300 parts of water.

example 3:

200 parts of glutinous rice flour, 30 parts of flour, 100 parts of chunshenren powder, 10 parts of white granulated sugar, 5 parts of sesame and 300 parts of water.

the preparation method of the fried dough of the above examples 1-3 includes the following steps:

Step 3): wrapping the dough obtained in the step 2) with wet cloth or preservative film, and standing for 4 hours at the temperature of 8-10 ℃;

Step 4): uniformly spreading the dough obtained in the step 3) into long noodles, cutting the long noodles into a plurality of small noodles with the weight of 20g by using a knife, kneading the small noodles into spherical dough by using hands, and coating a layer of sesame on the surface of the spherical dough;

Step 6): fishing up the fried piles obtained in the step 5), putting the fried piles into a stainless steel filter screen inclined at 50 degrees, draining oil, and naturally cooling.

example 4:

400 parts of glutinous rice flour, 30 parts of spring fructus amomi powder, 20 parts of white granulated sugar, 3 parts of sesame, 550 parts of water, 22 parts of dried orange peel and 150 parts of Chinese chestnut.

Example 5:

300 parts of glutinous rice flour, 20 parts of flour, 50 parts of fructus amomi powder, 11 parts of white granulated sugar, 3 parts of sesame, 430 parts of water, 15 parts of dried orange peel and 100 parts of Chinese chestnuts.

the preparation method of the fried dough of the above examples 4-5 comprises the following steps:

Step 1): boiling Chinese chestnut, peeling, and repeatedly pressing the peeled Chinese chestnut into paste for later use; crushing pericarpium Citri Tangerinae with wall-breaking machine to obtain powder with particle diameter of 0.3-1 mm; mixing glutinous rice flour, spring fructus Amomi powder, white sugar, semen Castaneae and pulverized pericarpium Citri Tangerinae, stirring, sieving, and packaging in container A and container B;

step 3): wrapping the dough obtained in the step 2) with wet cloth or preservative film, and standing for 3.5 hours at the temperature of 11-13 ℃;

Example 6:

300 parts of glutinous rice flour, 20 parts of flour, 50 parts of fructus amomi powder, 11 parts of white granulated sugar, 5 parts of sesame, 450 parts of water, 11 parts of dried orange peel and 150 parts of Chinese chestnuts.

The preparation method of the fried dough in example 6 is different from the preparation methods of the fried dough in examples 4 to 5 in that:

in the step 1), the using amount of the spring amomum fruit powder is 40 parts;

Repeatedly kneading the dough obtained in the step 3) for 3-8min, and uniformly spraying a thin layer of fructus amomi powder on the surface of the dough, wherein the using amount of the fructus amomi powder is 10 parts.

Effect test

sensory evaluation of the (first) fried heaps

The experimental method comprises the following steps: inviting 10 trial eaters, evaluating the quality of each fried heap by tasting, taking 100 points as full points for evaluation, recording the results, removing the highest points and the lowest points of each index from the final results, calculating the average value, and analyzing the results.

The results of the quality tests of the fried piles prepared in the comparative examples and examples 1 to 6 are shown in the following table 1:

TABLE 1 sensory evaluation results

components	Comparative example	Example 1	Example 2	example 3	Example 4	Example 5	example 6
								Color and luster	89.64	90.12	86.58	81.43	90.26	87.20	86.84
Fragrance	78.31	78.28	76.30	75.44	87.10	85.66	78.29
								Taste and mouthfeel	76.22	85.13	82.26	72.09	87.55	85.60	86.00
Brittleness	72.53	86.91	87.63	87.38	87.91	86.75	86.47
								Composite score	79.18	85.08	83.19	79.09	88.21	86.30	84.40

Experiments show that the fried piles prepared in the control example and the examples 1 to 6 have brownish yellow or golden yellow skins, uniform colors and full bodies. Wherein, the fried piles prepared in the comparative example have hard mouthfeel and lack of brittleness, and the fried piles prepared in the examples 1-6 are sweet but not greasy; compared with the comparative example, the chunshi powder in the examples 1-3 has the advantages of thin, crisp and fragrant mouthfeel, and fragrant, glutinous and delicious taste, wherein the addition of the chunshi powder in the examples 2-3 is gradually increased, the mouthfeel is slightly pungent, the color and luster are brownish yellow, the mouthfeel is damaged, but the brittleness is close to that of the example 1, and the preparation method and the component proportion of the example 1 are more preferable parameters; compared with the embodiments 1 to 3, the fried piles in the embodiments 4 to 6 have light chestnut fragrance, sweet, glutinous and crisp taste, and the scores of color, aroma, taste and taste are improved, which indicates that the component proportion and the preparation process in the embodiments 4 to 6 are the optimal amount, wherein the component proportion in the embodiment 4 is the more optimal parameter.

hardness, elasticity and chewiness test of (II) fried heap

The experimental method comprises the following steps: in the measurement of the fried piles, the fried piles obtained in the examples 1 to 6 were randomly sampled, and 6X 6cm was cut out of each fried pile²The dough sheet is used as a test sample, the test sample is placed on an object stage of a texture analyzer, a cylindrical probe with the diameter of 6mm is selected, a TPA detection mode is used for testing the texture index of the test sample, a test point is selected every 2cm during testing, 5 points are selected for each test sample, the test points are repeated for 3 times, the average value is taken, and the hardness, elasticity and adhesiveness chewiness of a fried heap are tested;

testing an instrument: an american FTC texture analyzer;

TPA detection mode parameters: initial force 0.5N, V test 60mm.min^-1200mm.min after V measurement^-1deformation amount 50%, twiceThe compression time interval is 5s, and the data acquisition rate of the test process is 2 kHz.

The hardness, elasticity and chewiness test results of the pan piles prepared in the comparative examples and examples 1 to 6 are shown in the following table 2:

table 2 hardness, elasticity, chewiness test results

components	Control group	example 1	Example 2	Example 3	Example 4	example 5	Example 6
								Hardness (N)	76.31	67.02	65.26	63.19	62.38	61.97	62.33
Elasticity (mm)	30.02	39.22	38.68	39.97	38.11	38.69	37.28
								Degree of mastication (mJ)	670.95	653.32	656.73	651.61	648.53	646.14	647.49

Experiments show that the hardness of the fried piles prepared in the comparative example is higher, the elasticity is lower, and the chewiness is higher, and the hardness, elasticity and chewiness values of the fried piles prepared in the examples 1-6 are close, so that the preparation process of the examples 1-6 is the preferable scheme.

Fat content test of (III) frying heap

Soxhlet extraction: GB/T5009.6-2003.

the results of the tests on the fat content of the fried piles prepared in the comparative examples and examples 1 to 6 are shown in table 3 below:

TABLE 3 oil content test results

Components	Comparative example	Example 1	Example 2	Example 3	Example 4	example 5	Example 6
								Oil content (%)	30.13	26.39	22.22	16.46	22.68	20.51	20.14

experiments show that compared with the fried bulk oil content prepared in the comparative example, the fried bulk oil content prepared in the examples 1-6 is lower; by analyzing the contents of the components in the examples 1 to 3, the content of the fructus amomi powder in the components is increased, and the content of the prepared fried bulk oil is reduced; compared with the examples 1-2, the content of fructus Amomi powder in examples 4-5 is the same as that in examples 1-2, but the oil content of the obtained fried dough is reduced; the using amount of the fructus amomi powder in the embodiment 6 is the same as that of the fructus amomi powder in the embodiments 5 and 2, but the oil content is lower, and the preparation process of the embodiment 6 is a preferable scheme; the oil content of the oil and fat in example 3 was the lowest.

(IV) determination of the content of noxious substances

Trans fatty acid assay

Gas chromatography: GB 5009.257-2016;

Acrylamide determination

LC-MS method: GB 5009.204-2014;

Determination of malondialdehyde and 4-hydroxynonenal

HPLC-PDA method: GB 5009.181-2016;

The results of the hazard content test on the fried piles prepared in the comparative examples and examples 1 to 6 are shown in table 4 below:

table 4 hazard content test results

Components	Comparative example	Example 1	example 2	Example 3	Example 4	Example 5	Example 6
								trans-fatty acids (g/100g)	0.27	0.23	0.12	0.06	0.11	0.07	0.06
Acrylamide (mu g/g)	1.25	1.19	0.98	0.36	0.62	0.33	0.35
								Malondialdehyde (mu g/g)	0.16	0.14	0.08	——	0.06	0.02	0.01
4-Hydroxynonenal (g/g)	0.26	0.21	0.11	——	0.07	0.02	0.03

compared with the content of the hazardous substances of the fried piles prepared in the comparative example, the content of the ingredients harmful to health, such as trans-fatty acid, acrylamide, malondialdehyde and 4-hydroxynonenal, in the fried piles prepared in the examples 1 to 6 is obviously reduced; among them, in examples 1 to 3, as the amount of chunshi powder added increased, trans fatty acid, acrylamide, malondialdehyde, and 4-hydroxynonenal decreased, and thus, it was found that chunshi suppressed the generation of hazardous substances; due to the addition of the dried orange peel, the contents of trans-fatty acid, acrylamide, malondialdehyde, 4-hydroxynonenal and the like in the fried piles prepared in the examples 4 to 5 are obviously lower than those in the examples 1 to 2.

The foregoing is directed to preferred embodiments of the present invention, other and further embodiments of the invention may be devised without departing from the basic scope thereof, and the scope thereof is determined by the claims that follow. However, any simple modification, equivalent change and modification of the above embodiments according to the technical essence of the present invention are within the protection scope of the technical solution of the present invention.

Claims

1. The fructus amomi decocting pile is characterized by comprising the following raw materials in parts by weight: 400 parts of glutinous rice flour, 10-50 parts of flour, 30-100 parts of fructus amomi powder, 10-30 parts of white granulated sugar and 600 parts of water.

2. The fructus amomi fried heap according to claim 1, which is characterized in that: the raw materials of the fructus amomi decoction pile also comprise any one or more of the following components: 1-5 parts of sesame, 2-30 parts of dried orange peel and 50-150 parts of Chinese chestnut.

3. The fructus amomi fried heap according to claim 2, which is characterized in that: the addition amount of the spring fructus amomi powder is inversely proportional to the addition amounts of the white granulated sugar and the dried orange peel, and the addition amounts of the white granulated sugar and the dried orange peel are reduced along with the increase of the addition amount of the spring fructus amomi powder.

4. The fructus amomi fried heap according to claim 1, which is characterized in that: the fructus amomi powder is prepared by drying fructus amomi and micronizing, and the particle size of the fructus amomi powder is 0.7-9 um.

5. A method for preparing the fructus Amomi fried heap as claimed in any one of claims 1 to 4, wherein: comprises the following steps of (a) carrying out,

Step 1): mixing glutinous rice flour, spring fructus amomi powder and white granulated sugar, stirring uniformly, sieving the uniformly mixed raw materials, and subpackaging the sieved raw materials into a container A and a container B; the fructus amomi decoction pile is characterized in that: the addition amount of the spring fructus amomi powder is inversely proportional to the addition amounts of the flour and the white granulated sugar, and the addition amounts of the flour and the white granulated sugar are reduced along with the increase of the addition amount of the spring fructus amomi powder.

6. the method for preparing fructus Amomi fried piles as claimed in claim 5, wherein: any one or more of Chinese chestnut and dried orange peel are also added in the step 1); wherein, the Chinese chestnut is cooked before being added and then peeled, the peeled Chinese chestnut is prepared into paste, and then the paste is stirred and mixed with the raw materials; the pericarpium Citri Tangerinae is crushed before addition, and the particle size after crushing is 0.3-1 mm.

7. The method for preparing fructus Amomi fried piles as claimed in claim 5, wherein: fishing out the fried piles obtained in the step 5), and putting the fried piles on a stainless steel filter screen for draining oil, wherein the stainless steel filter screen is obliquely arranged at an angle of 30-50 degrees.

8. the method for preparing fructus Amomi fried piles as claimed in claim 5, wherein: and 4) coating a layer of sesame on the surface of the spherical dough in the step 4).

9. The method for preparing fructus Amomi fried piles as claimed in claim 5, wherein: repeatedly kneading the dough obtained in the step 3) for 3-8min, and uniformly spraying spring fructus amomi powder on the surface of the dough.

10. The method for preparing fructus amomi fried piles according to claim 9, which is characterized in that: the addition amount of the spring fructus amomi powder in the step 3) is 10-20 parts by weight.