CN112869125A - Potato powder with functions of reducing blood sugar and clearing away lung-heat and preparation method thereof - Google Patents
Potato powder with functions of reducing blood sugar and clearing away lung-heat and preparation method thereof Download PDFInfo
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- 239000000843 powder Substances 0.000 title claims abstract description 115
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 48
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 34
- 239000008280 blood Substances 0.000 title claims abstract description 26
- 210000004369 blood Anatomy 0.000 title claims abstract description 26
- 238000003756 stirring Methods 0.000 claims abstract description 111
- 238000000227 grinding Methods 0.000 claims abstract description 89
- 238000002791 soaking Methods 0.000 claims abstract description 45
- 238000010025 steaming Methods 0.000 claims abstract description 45
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 23
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 23
- 240000008042 Zea mays Species 0.000 claims abstract description 23
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 23
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 23
- 235000005822 corn Nutrition 0.000 claims abstract description 23
- 239000000463 material Substances 0.000 claims abstract description 23
- 239000002994 raw material Substances 0.000 claims description 88
- 238000000855 fermentation Methods 0.000 claims description 84
- 230000004151 fermentation Effects 0.000 claims description 84
- 229920002472 Starch Polymers 0.000 claims description 66
- 235000019698 starch Nutrition 0.000 claims description 66
- 239000008107 starch Substances 0.000 claims description 66
- 241000209219 Hordeum Species 0.000 claims description 22
- 241000245665 Taraxacum Species 0.000 claims description 22
- 238000004140 cleaning Methods 0.000 claims description 22
- 238000001816 cooling Methods 0.000 claims description 22
- 238000010438 heat treatment Methods 0.000 claims description 22
- 239000008213 purified water Substances 0.000 claims description 22
- 239000002002 slurry Substances 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 210000004072 lung Anatomy 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 8
- 229920001592 potato starch Polymers 0.000 claims 3
- 230000000694 effects Effects 0.000 abstract description 5
- 206010011224 Cough Diseases 0.000 abstract description 4
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 2
- 206010037660 Pyrexia Diseases 0.000 abstract description 2
- 208000026435 phlegm Diseases 0.000 abstract description 2
- 208000024891 symptom Diseases 0.000 abstract description 2
- 240000005979 Hordeum vulgare Species 0.000 abstract 1
- 240000001949 Taraxacum officinale Species 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 230000007547 defect Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- 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
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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- 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
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- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
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- Nutrition Science (AREA)
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- Polymers & Plastics (AREA)
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Abstract
A potato powder with the functions of reducing blood sugar and clearing away the lung-heat and a preparation method thereof, the formula comprises: 600 parts of potato powder, 150 parts of dandelion 100, 150 parts of fig 100, 80-100 parts of barley powder, 80-100 parts of oat powder and 80-100 parts of corn powder. The preparation method comprises the following steps: firstly, selecting materials; step two, soaking; step three, stirring and grinding; fourthly, fermenting; and fifthly, steaming and forming to obtain the product of the invention. The potato powder can effectively control blood sugar in a human body, has good effects of reducing blood sugar and controlling sugar, has the effects of clearing heat, eliminating phlegm and relieving cough, and can relieve the symptoms of cough and fever.
Description
Technical Field
The invention relates to potato powder and a preparation method thereof, in particular to potato powder with functions of reducing blood sugar and clearing away the lung-heat and a preparation method thereof.
Background
With the improvement of living standard, the food on the dining table of people is more and more abundant. The vermicelli is an indispensable complementary food in daily life and cannot be separated by people's Jinjin Ledao, chafing dish, rinsing pot, dish and the like.
The potato powder is a traditional food in China, is soft, moist, tender, smooth, tasty and refreshing, and is deeply popular with consumers. At present, potato vermicelli produced in the market is mainly made of potatoes; the main component of the health-care food is carbohydrate, and the defects are that the health-care food is single in product, not comprehensive in nutrition and not capable of achieving the effects of health care, health preservation, prevention and treatment of various diseases.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provide potato powder with the functions of reducing blood sugar and clearing away the lung-heat.
The technical scheme for realizing the above purpose of the invention is as follows: the potato powder with the functions of reducing blood sugar and clearing away the lung-heat is prepared by the following method:
the formula comprises the following components: 600 parts of potato powder, 150 parts of dandelion 100, 150 parts of fig 100, 80-100 parts of barley powder, 80-100 parts of oat powder and 80-100 parts of corn powder.
The preparation method comprises the following steps:
step one, selecting materials: selecting raw materials according to a proportion;
step two, soaking: cleaning the selected raw materials, and soaking for 10-15 hours at 8-30 ℃;
step three, stirring and grinding: stirring and grinding the product soaked in the second step for 12 hours at the stirring and grinding temperature of 5-20 ℃;
step four, fermentation: fermenting the product after stirring and grinding in the third step for 24-48 hours at the fermentation temperature of 20-35 ℃, and separating starch from the slurry after fermentation to obtain raw material starch;
fifthly, steaming: adding purified water into starch as raw material, stirring, heating to 80-85 deg.C with steam from steam boiler, steaming for 40-50 min, cooling, extruding in extruder, and forming.
The further technical scheme of the invention is as follows:
the formula comprises the following components: 600 parts of potato powder, 150 parts of dandelion, 150 parts of fig, 100 parts of barley powder, 100 parts of oat powder and 100 parts of corn powder.
The preparation method comprises the following steps:
step one, selecting materials: selecting raw materials according to a proportion;
step two, soaking: cleaning the selected raw materials, and soaking for 12 hours at 15 ℃;
step three, stirring and grinding: stirring and grinding the product soaked in the second step for 12 hours at the stirring and grinding temperature of 10 ℃;
step four, fermentation: fermenting the product after stirring and grinding in the third step, wherein the fermentation time is 36 hours, the fermentation temperature is 28 ℃, and separating starch from slurry after fermentation is finished to obtain raw material starch;
fifthly, steaming: adding purified water into starch as raw material, stirring, heating to 82 deg.C with steam from steam boiler, steaming for 45 min, cooling, extruding in extruder to obtain the product of the present invention.
The invention also has the following further technical scheme:
the formula comprises the following components: 500 parts of potato powder, 100 parts of dandelion, 100 parts of fig, 80 parts of barley powder, 80 parts of oat powder and 80 parts of corn powder.
The preparation method comprises the following steps:
step one, selecting materials: selecting raw materials according to a proportion;
step two, soaking: cleaning the selected raw materials, and soaking for 12 hours at 15 ℃;
step three, stirring and grinding: stirring and grinding the product soaked in the second step for 12 hours at the stirring and grinding temperature of 10 ℃;
step four, fermentation: fermenting the product after stirring and grinding in the third step, wherein the fermentation time is 36 hours, the fermentation temperature is 28 ℃, and separating starch from slurry after fermentation is finished to obtain raw material starch;
fifthly, steaming: adding purified water into starch as raw material, stirring, heating to 82 deg.C with steam from steam boiler, steaming for 45 min, cooling, extruding in extruder to obtain the product of the present invention.
The further technical scheme of the invention can also be as follows:
the formula comprises the following components: 550 parts of potato powder, 125 parts of dandelion, 125 parts of fig, 90 parts of barley powder, 90 parts of oat powder and 90 parts of corn powder.
The preparation method comprises the following steps:
step one, selecting materials: selecting raw materials according to a proportion;
step two, soaking: cleaning the selected raw materials, and soaking for 12 hours at 15 ℃;
step three, stirring and grinding: stirring and grinding the product soaked in the second step for 12 hours at the stirring and grinding temperature of 10 ℃;
step four, fermentation: fermenting the product after stirring and grinding in the third step, wherein the fermentation time is 36 hours, the fermentation temperature is 28 ℃, and separating starch from slurry after fermentation is finished to obtain raw material starch;
fifthly, steaming: adding purified water into starch as raw material, stirring, heating to 82 deg.C with steam from steam boiler, steaming for 45 min, cooling, extruding in extruder to obtain the product of the present invention.
The invention also aims to overcome the defects in the prior art and provide a preparation method of the potato powder with the functions of reducing blood sugar and clearing away the lung-heat.
The technical scheme for realizing the above purpose of the invention is as follows: a preparation method of potato powder with blood sugar reducing and lung heat clearing functions comprises the following steps: 600 parts of potato powder, 150 parts of dandelion 100, 150 parts of fig 100, 80-100 parts of barley powder, 80-100 parts of oat powder and 80-100 parts of corn powder.
The preparation method comprises the following steps:
step one, selecting materials: selecting raw materials according to a proportion;
step two, soaking: cleaning the selected raw materials, and soaking for 10-15 hours at 8-30 ℃;
step three, stirring and grinding: stirring and grinding the product soaked in the second step for 12 hours at the stirring and grinding temperature of 5-20 ℃;
step four, fermentation: fermenting the product after stirring and grinding in the third step for 24-48 hours at the fermentation temperature of 20-35 ℃, and separating starch from the slurry after fermentation to obtain raw material starch;
fifthly, steaming: adding purified water into starch as raw material, stirring, heating to 80-85 deg.C with steam from steam boiler, steaming for 40-50 min, cooling, extruding in extruder, and forming.
The further technical scheme of the invention is as follows:
the formula comprises the following components: 600 parts of potato powder, 150 parts of dandelion, 150 parts of fig, 100 parts of barley powder, 100 parts of oat powder and 100 parts of corn powder.
The preparation method comprises the following steps:
step one, selecting materials: selecting raw materials according to a proportion;
step two, soaking: cleaning the selected raw materials, and soaking for 12 hours at 15 ℃;
step three, stirring and grinding: stirring and grinding the product soaked in the second step for 12 hours at the stirring and grinding temperature of 10 ℃;
step four, fermentation: fermenting the product after stirring and grinding in the third step, wherein the fermentation time is 36 hours, the fermentation temperature is 28 ℃, and separating starch from slurry after fermentation is finished to obtain raw material starch;
fifthly, steaming: adding purified water into starch as raw material, stirring, heating to 82 deg.C with steam from steam boiler, steaming for 45 min, cooling, extruding in extruder to obtain the product of the present invention.
The invention also has the following further technical scheme:
the formula comprises the following components: 500 parts of potato powder, 100 parts of dandelion, 100 parts of fig, 80 parts of barley powder, 80 parts of oat powder and 80 parts of corn powder.
The preparation method comprises the following steps:
step one, selecting materials: selecting raw materials according to a proportion;
step two, soaking: cleaning the selected raw materials, and soaking for 12 hours at 15 ℃;
step three, stirring and grinding: stirring and grinding the product soaked in the second step for 12 hours at the stirring and grinding temperature of 10 ℃;
step four, fermentation: fermenting the product after stirring and grinding in the third step, wherein the fermentation time is 36 hours, the fermentation temperature is 28 ℃, and separating starch from slurry after fermentation is finished to obtain raw material starch;
fifthly, steaming: adding purified water into starch as raw material, stirring, heating to 82 deg.C with steam from steam boiler, steaming for 45 min, cooling, extruding in extruder to obtain the product of the present invention.
The further technical scheme of the invention can also be as follows:
the formula comprises the following components: 550 parts of potato powder, 125 parts of dandelion, 125 parts of fig, 90 parts of barley powder, 90 parts of oat powder and 90 parts of corn powder.
The preparation method comprises the following steps:
step one, selecting materials: selecting raw materials according to a proportion;
step two, soaking: cleaning the selected raw materials, and soaking for 12 hours at 15 ℃;
step three, stirring and grinding: stirring and grinding the product soaked in the second step for 12 hours at the stirring and grinding temperature of 10 ℃;
step four, fermentation: fermenting the product after stirring and grinding in the third step, wherein the fermentation time is 36 hours, the fermentation temperature is 28 ℃, and separating starch from slurry after fermentation is finished to obtain raw material starch;
fifthly, steaming: adding purified water into starch as raw material, stirring, heating to 82 deg.C with steam from steam boiler, steaming for 45 min, cooling, extruding in extruder to obtain the product of the present invention.
Compared with the prior art, the invention has the following advantages: the potato powder can effectively control blood sugar in a human body, has good effects of reducing blood sugar and controlling sugar, has the effects of clearing heat, eliminating phlegm and relieving cough, and can relieve the symptoms of cough and fever.
The invention is further described below in conjunction with the specific embodiments.
Detailed Description
Example 1
The potato powder with the functions of reducing blood sugar and clearing away the lung-heat is prepared by the following method:
the formula comprises the following components: 600 parts of potato powder, 150 parts of dandelion, 150 parts of fig, 100 parts of barley powder, 100 parts of oat powder and 100 parts of corn powder.
The preparation method comprises the following steps:
step one, selecting materials: selecting raw materials according to a proportion;
step two, soaking: cleaning the selected raw materials, and soaking for 12 hours at 15 ℃;
step three, stirring and grinding: stirring and grinding the product soaked in the second step for 12 hours at the stirring and grinding temperature of 10 ℃;
step four, fermentation: fermenting the product after stirring and grinding in the third step, wherein the fermentation time is 36 hours, the fermentation temperature is 28 ℃, and separating starch from slurry after fermentation is finished to obtain raw material starch;
fifthly, steaming: adding purified water into starch as raw material, stirring, heating to 82 deg.C with steam from steam boiler, steaming for 45 min, cooling, extruding in extruder to obtain the product of the present invention.
Example 2
The potato powder with the functions of reducing blood sugar and clearing away the lung-heat is prepared by the following method:
the formula comprises the following components: 500 parts of potato powder, 100 parts of dandelion, 100 parts of fig, 80 parts of barley powder, 80 parts of oat powder and 80 parts of corn powder.
The preparation method comprises the following steps:
step one, selecting materials: selecting raw materials according to a proportion;
step two, soaking: cleaning the selected raw materials, and soaking for 12 hours at 15 ℃;
step three, stirring and grinding: stirring and grinding the product soaked in the second step for 12 hours at the stirring and grinding temperature of 10 ℃;
step four, fermentation: fermenting the product after stirring and grinding in the third step, wherein the fermentation time is 36 hours, the fermentation temperature is 28 ℃, and separating starch from slurry after fermentation is finished to obtain raw material starch;
fifthly, steaming: adding purified water into starch as raw material, stirring, heating to 82 deg.C with steam from steam boiler, steaming for 45 min, cooling, extruding in extruder to obtain the product of the present invention.
Example 3
The potato powder with the functions of reducing blood sugar and clearing away the lung-heat is prepared by the following method:
the formula comprises the following components: 550 parts of potato powder, 125 parts of dandelion, 125 parts of fig, 90 parts of barley powder, 90 parts of oat powder and 90 parts of corn powder.
The preparation method comprises the following steps:
step one, selecting materials: selecting raw materials according to a proportion;
step two, soaking: cleaning the selected raw materials, and soaking for 12 hours at 15 ℃;
step three, stirring and grinding: stirring and grinding the product soaked in the second step for 12 hours at the stirring and grinding temperature of 10 ℃;
step four, fermentation: fermenting the product after stirring and grinding in the third step, wherein the fermentation time is 36 hours, the fermentation temperature is 28 ℃, and separating starch from slurry after fermentation is finished to obtain raw material starch;
fifthly, steaming: adding purified water into starch as raw material, stirring, heating to 82 deg.C with steam from steam boiler, steaming for 45 min, cooling, extruding in extruder to obtain the product of the present invention.
Example 4
A preparation method of potato powder with blood sugar reducing and lung heat clearing functions comprises the following steps: 600 parts of potato powder, 150 parts of dandelion, 150 parts of fig, 100 parts of barley powder, 100 parts of oat powder and 100 parts of corn powder.
The preparation method comprises the following steps:
step one, selecting materials: selecting raw materials according to a proportion;
step two, soaking: cleaning the selected raw materials, and soaking for 12 hours at 15 ℃;
step three, stirring and grinding: stirring and grinding the product soaked in the second step for 12 hours at the stirring and grinding temperature of 10 ℃;
step four, fermentation: fermenting the product after stirring and grinding in the third step, wherein the fermentation time is 36 hours, the fermentation temperature is 28 ℃, and separating starch from slurry after fermentation is finished to obtain raw material starch;
fifthly, steaming: adding purified water into starch as raw material, stirring, heating to 82 deg.C with steam from steam boiler, steaming for 45 min, cooling, extruding in extruder to obtain the product of the present invention.
Example 5
A preparation method of potato powder with blood sugar reducing and lung heat clearing functions comprises the following steps: 500 parts of potato powder, 100 parts of dandelion, 100 parts of fig, 80 parts of barley powder, 80 parts of oat powder and 80 parts of corn powder.
The preparation method comprises the following steps:
step one, selecting materials: selecting raw materials according to a proportion;
step two, soaking: cleaning the selected raw materials, and soaking for 12 hours at 15 ℃;
step three, stirring and grinding: stirring and grinding the product soaked in the second step for 12 hours at the stirring and grinding temperature of 10 ℃;
step four, fermentation: fermenting the product after stirring and grinding in the third step, wherein the fermentation time is 36 hours, the fermentation temperature is 28 ℃, and separating starch from slurry after fermentation is finished to obtain raw material starch;
fifthly, steaming: adding purified water into starch as raw material, stirring, heating to 82 deg.C with steam from steam boiler, steaming for 45 min, cooling, extruding in extruder to obtain the product of the present invention.
Example 6
A preparation method of potato powder with blood sugar reducing and lung heat clearing functions comprises the following steps: 550 parts of potato powder, 125 parts of dandelion, 125 parts of fig, 90 parts of barley powder, 90 parts of oat powder and 90 parts of corn powder.
The preparation method comprises the following steps:
step one, selecting materials: selecting raw materials according to a proportion;
step two, soaking: cleaning the selected raw materials, and soaking for 12 hours at 15 ℃;
step three, stirring and grinding: stirring and grinding the product soaked in the second step for 12 hours at the stirring and grinding temperature of 10 ℃;
step four, fermentation: fermenting the product after stirring and grinding in the third step, wherein the fermentation time is 36 hours, the fermentation temperature is 28 ℃, and separating starch from slurry after fermentation is finished to obtain raw material starch;
fifthly, steaming: adding purified water into starch as raw material, stirring, heating to 82 deg.C with steam from steam boiler, steaming for 45 min, cooling, extruding in extruder to obtain the product of the present invention.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in other forms, and any person skilled in the art may modify or modify the technical content of the above disclosure to equivalent embodiments with equivalent changes, and any simple modification, equivalent changes and modifications made to the above embodiments according to the technical spirit of the present invention fall within the protection scope of the present invention.
Claims (8)
1. The potato powder with the functions of reducing blood sugar and clearing away the lung-heat is characterized by being prepared by the following method: the formula comprises the following components: 600 parts of potato powder, 150 parts of dandelion 100, 150 parts of fig 100, 80-100 parts of barley powder, 80-100 parts of oat powder and 80-100 parts of corn powder;
the preparation method comprises the following steps:
step one, selecting materials: selecting raw materials according to a proportion;
step two, soaking: cleaning the selected raw materials, and soaking for 10-15 hours at 8-30 ℃;
step three, stirring and grinding: stirring and grinding the product soaked in the second step for 12 hours at the stirring and grinding temperature of 5-20 ℃;
step four, fermentation: fermenting the product after stirring and grinding in the third step for 24-48 hours at the fermentation temperature of 20-35 ℃, and separating starch from the slurry after fermentation to obtain raw material starch;
fifthly, steaming: adding purified water into starch as raw material, stirring, heating to 80-85 deg.C with steam from steam boiler, steaming for 40-50 min, cooling, extruding in extruder, and forming.
2. The potato powder with blood sugar reducing and lung heat clearing functions as claimed in claim 1, which is characterized in that:
the formula comprises the following components: 600 parts of potato powder, 150 parts of dandelion, 150 parts of fig, 100 parts of barley powder, 100 parts of oat powder and 100 parts of corn powder;
the preparation method comprises the following steps:
step one, selecting materials: selecting raw materials according to a proportion;
step two, soaking: cleaning the selected raw materials, and soaking for 12 hours at 15 ℃;
step three, stirring and grinding: stirring and grinding the product soaked in the second step for 12 hours at the stirring and grinding temperature of 10 ℃;
step four, fermentation: fermenting the product after stirring and grinding in the third step, wherein the fermentation time is 36 hours, the fermentation temperature is 28 ℃, and separating starch from slurry after fermentation is finished to obtain raw material starch;
fifthly, steaming: adding purified water into starch as raw material, stirring, heating to 82 deg.C with steam from steam boiler, steaming for 45 min, cooling, extruding in extruder to obtain the product of the present invention.
3. The potato powder with blood sugar reducing and lung heat clearing functions as claimed in claim 1, which is characterized in that:
the formula comprises the following components: 500 parts of potato powder, 100 parts of dandelion, 100 parts of fig, 80 parts of barley powder, 80 parts of oat powder and 80 parts of corn powder;
the preparation method comprises the following steps:
step one, selecting materials: selecting raw materials according to a proportion;
step two, soaking: cleaning the selected raw materials, and soaking for 12 hours at 15 ℃;
step three, stirring and grinding: stirring and grinding the product soaked in the second step for 12 hours at the stirring and grinding temperature of 10 ℃;
step four, fermentation: fermenting the product after stirring and grinding in the third step, wherein the fermentation time is 36 hours, the fermentation temperature is 28 ℃, and separating starch from slurry after fermentation is finished to obtain raw material starch;
fifthly, steaming: adding purified water into starch as raw material, stirring, heating to 82 deg.C with steam from steam boiler, steaming for 45 min, cooling, extruding in extruder to obtain the product of the present invention.
4. The potato powder with blood sugar reducing and lung heat clearing functions as claimed in claim 1, which is characterized in that:
the formula comprises the following components: 550 parts of potato powder, 125 parts of dandelion, 125 parts of fig, 90 parts of barley powder, 90 parts of oat powder and 90 parts of corn powder;
the preparation method comprises the following steps:
step one, selecting materials: selecting raw materials according to a proportion;
step two, soaking: cleaning the selected raw materials, and soaking for 12 hours at 15 ℃;
step three, stirring and grinding: stirring and grinding the product soaked in the second step for 12 hours at the stirring and grinding temperature of 10 ℃;
step four, fermentation: fermenting the product after stirring and grinding in the third step, wherein the fermentation time is 36 hours, the fermentation temperature is 28 ℃, and separating starch from slurry after fermentation is finished to obtain raw material starch;
fifthly, steaming: adding purified water into starch as raw material, stirring, heating to 82 deg.C with steam from steam boiler, steaming for 45 min, cooling, extruding in extruder to obtain the product of the present invention.
5. A preparation method of potato powder with functions of reducing blood sugar and clearing away lung heat is characterized by comprising the following steps:
the formula comprises the following components: 600 parts of potato powder, 150 parts of dandelion 100, 150 parts of fig 100, 80-100 parts of barley powder, 80-100 parts of oat powder and 80-100 parts of corn powder;
the preparation method comprises the following steps:
step one, selecting materials: selecting raw materials according to a proportion;
step two, soaking: cleaning the selected raw materials, and soaking for 10-15 hours at 8-30 ℃;
step three, stirring and grinding: stirring and grinding the product soaked in the second step for 12 hours at the stirring and grinding temperature of 5-20 ℃;
step four, fermentation: fermenting the product after stirring and grinding in the third step for 24-48 hours at the fermentation temperature of 20-35 ℃, and separating starch from the slurry after fermentation to obtain raw material starch;
fifthly, steaming: adding purified water into starch as raw material, stirring, heating to 80-85 deg.C with steam from steam boiler, steaming for 40-50 min, cooling, extruding in extruder, and forming.
6. The method for preparing potato flour with blood sugar reducing and lung heat clearing functions as claimed in claim 5, which is characterized in that:
the formula comprises the following components: 600 parts of potato powder, 150 parts of dandelion, 150 parts of fig, 100 parts of barley powder, 100 parts of oat powder and 100 parts of corn powder;
the preparation method comprises the following steps:
step one, selecting materials: selecting raw materials according to a proportion;
step two, soaking: cleaning the selected raw materials, and soaking for 12 hours at 15 ℃;
step three, stirring and grinding: stirring and grinding the product soaked in the second step for 12 hours at the stirring and grinding temperature of 10 ℃;
step four, fermentation: fermenting the product after stirring and grinding in the third step, wherein the fermentation time is 36 hours, the fermentation temperature is 28 ℃, and separating starch from slurry after fermentation is finished to obtain raw material starch;
fifthly, steaming: adding purified water into starch as raw material, stirring, heating to 82 deg.C with steam from steam boiler, steaming for 45 min, cooling, extruding in extruder to obtain the product of the present invention.
7. The method for preparing potato flour with blood sugar reducing and lung heat clearing functions as claimed in claim 5, which is characterized in that:
the formula comprises the following components: 500 parts of potato powder, 100 parts of dandelion, 100 parts of fig, 80 parts of barley powder, 80 parts of oat powder and 80 parts of corn powder;
the preparation method comprises the following steps:
step one, selecting materials: selecting raw materials according to a proportion;
step two, soaking: cleaning the selected raw materials, and soaking for 12 hours at 15 ℃;
step three, stirring and grinding: stirring and grinding the product soaked in the second step for 12 hours at the stirring and grinding temperature of 10 ℃;
step four, fermentation: fermenting the product after stirring and grinding in the third step, wherein the fermentation time is 36 hours, the fermentation temperature is 28 ℃, and separating starch from slurry after fermentation is finished to obtain raw material starch;
fifthly, steaming: adding purified water into starch as raw material, stirring, heating to 82 deg.C with steam from steam boiler, steaming for 45 min, cooling, extruding in extruder to obtain the product of the present invention.
8. The method for preparing potato flour with blood sugar reducing and lung heat clearing functions as claimed in claim 5, which is characterized in that:
the formula comprises the following components: 550 parts of potato powder, 125 parts of dandelion, 125 parts of fig, 90 parts of barley powder, 90 parts of oat powder and 90 parts of corn powder;
the preparation method comprises the following steps:
step one, selecting materials: selecting raw materials according to a proportion;
step two, soaking: cleaning the selected raw materials, and soaking for 12 hours at 15 ℃;
step three, stirring and grinding: stirring and grinding the product soaked in the second step for 12 hours at the stirring and grinding temperature of 10 ℃;
step four, fermentation: fermenting the product after stirring and grinding in the third step, wherein the fermentation time is 36 hours, the fermentation temperature is 28 ℃, and separating starch from slurry after fermentation is finished to obtain raw material starch;
fifthly, steaming: adding purified water into starch as raw material, stirring, heating to 82 deg.C with steam from steam boiler, steaming for 45 min, cooling, extruding in extruder to obtain the product of the present invention.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2019112076432 | 2019-11-30 | ||
| CN201911207643 | 2019-11-30 |
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| Publication Number | Publication Date |
|---|---|
| CN112869125A true CN112869125A (en) | 2021-06-01 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011113215.6A Withdrawn CN112869125A (en) | 2019-11-30 | 2020-10-17 | Potato powder with functions of reducing blood sugar and clearing away lung-heat and preparation method thereof |
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| CN (1) | CN112869125A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114732129A (en) * | 2022-03-21 | 2022-07-12 | 郝占宁 | Health food with weight reducing function and preparation method thereof |
-
2020
- 2020-10-17 CN CN202011113215.6A patent/CN112869125A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114732129A (en) * | 2022-03-21 | 2022-07-12 | 郝占宁 | Health food with weight reducing function and preparation method thereof |
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