CN114259012A - Populus euphratica alkali formula flour and preparation method thereof - Google Patents
Populus euphratica alkali formula flour and preparation method thereof Download PDFInfo
- Publication number
- CN114259012A CN114259012A CN202111407907.6A CN202111407907A CN114259012A CN 114259012 A CN114259012 A CN 114259012A CN 202111407907 A CN202111407907 A CN 202111407907A CN 114259012 A CN114259012 A CN 114259012A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- flour
- buxine
- cordyceps militaris
- 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
Abstract
The invention belongs to the technical field of flour products, and discloses buxine formula flour which is characterized by comprising the following raw materials in parts by weight: 500 parts of flour, 10-15 parts of buxine, 10-15 parts of cordyceps militaris powder, 15-20 parts of hericium erinaceus powder, 40-60 parts of wheat flour, 50-100 parts of cassava powder, 1-2 parts of protease, 1-5 parts of yeast and lactic acid bacteria, 2-5 parts of salt, 30-40 parts of milk powder and 10-15 parts of white sugar. The formula flour can meet the requirements of standardized production in the food processing industry and the requirement of convenience in family; the flour product added with the buxine has the effects of clearing away heat and toxic materials, resolving phlegm, softening hard masses, neutralizing gastric acid, promoting digestion, lowering blood pressure, blood lipid and uric acid, delaying aging, and relieving mental depression; the protein of the cordyceps militaris powder is basically degraded into amino acid, so that the taste of the flour product is not influenced, and the amino acid can be absorbed by a human body; the cassava fermented whole powder prepared by combined fermentation of saccharomycetes and lactic acid bacteria keeps the activity of part of microorganisms and enzymes in the whole powder; the prepared wheaten food and cake have certain dietotherapy health care effect.
Description
Technical Field
The invention relates to the technical field of flour products, and particularly relates to buxine formula flour and a preparation method thereof.
Background
During the production of wheaten foods such as steamed bread, flour products and the like, microorganisms generate acid, the dough becomes acid after being started, and alkali is added to neutralize the acid and react the acid, so that delicious food can be produced. Therefore, people often put some alkali (edible alkali) in dough kneading.
The edible alkali is a mixture of sodium carbonate (sodium carbonate Na2CO3) and baking soda (sodium bicarbonate) NaHCO3, is mainly produced by an industrial synthesis method at present, and has single efficacy.
The name of the Chinese medicinal material of buxine is calanolide. The product is resin of Populus euphratica of Salicaceae. The main functional indications are as follows: clear heat, resolve phlegm and soften hard masses. It is indicated for swollen and sore throat, toothache, gingival atrophy, ulcerative gingivitis, alveolar wind and scrofula. (Tang Ben Cao): it is mainly indicated for large toxic heat, restlessness and fullness in the heart and abdomen, and vomiting due to water and mutual administration. ② 'materia medica of sea medicine': mainly wind malnutrition with tooth pain, wind-fatigue in the bone groove, and can soften one object. ③ Rihuazi Ben Cao: for wind-induced toothache, fire-toxin and facial toxicity. Fourthly, medical inspiration: scrofula cannot be removed unless it is used. Compendium: the throat is hot and painful, and then the saliva is collected after grinding and sweeping. Sixthly, the book of materia Medica: reduce fire heat and smooth phlegm accumulation.
The cordyceps militaris is also called cordyceps militaris or cordyceps militaris, the cordyceps militaris is recorded in ancient medical books, and modern researches also show that the medical value of the cordyceps militaris is similar to that of the cordyceps militaris, the cordyceps militaris has multiple drug effects and has nourishing effect, and the cordyceps militaris is not only a rare edible fungus, but also a precious Chinese medicinal material, is a medicinal and edible precious species, and can be comparable to ginseng and pilose antler. The cordyceps sinensis is used as a good nourishing product in ancient times, and with the development of science and technology, functional active ingredients of the cordyceps sinensis, such as immunity improvement, oxidation resistance, tumor resistance and the like, are gradually researched and proved, and the main chemical ingredients and nutrient substances of cordyceps militaris powder are very similar to those of the cordyceps sinensis and have high nutritional value. The existing research and analysis shows that the content of the crude protein of the artificially cultured cordyceps militaris powder is about 28 percent, the cordyceps militaris powder contains 18 amino acids, 7 of the amino acids are essential amino acids for human bodies, and the content of the amino acids is about 18 percent. The content of Cordyceps polysaccharide is about 20%, and the Cordyceps polysaccharide is one of main active ingredients of Cordyceps militaris, and is a highly branched galactomannan, which is macromolecular polysaccharide composed of glucose, mannose, galactose, arabinose, xylosyl and fucose. Cordyceps militaris polysaccharide has effects of improving organism immunity, regulating metabolism, resisting oxidation, enhancing organism anticancer ability, preventing liver cell fibrosis, lowering blood sugar, and the like, and Cordyceps militaris powder also contains adenosine and cordycepin beneficial to human body.
The cassava is the sixth grain crop (wheat, rice, corn, potato and barley) and the third potato crop (potato and sweet potato) in the world, has strong biological adaptability, drought resistance and barren resistance, hardly contends for land with traditional grains, has high photosynthesis efficiency and high yield per unit area, has higher food energy per unit area than that of the rice, the wheat, the sorghum and the corn, is known as 'the king of starch' and 'underground grain' due to high starch content, and is one of main grains of 8 hundred million people in tropical regions. The cassava has high nutritive value, contains rich mineral substances and vitamins, and has the content of calcium, magnesium, iron and zinc which is several times to dozens of times of that of wheat.
The research on the chemical components and the biological activity of the calanolia chinensis tears is carried out by Shanxi Chinese medicinal university, and more than 20 terpenoids are found in the calanolia chinensis tears, can delay the aging of human bodies, and has the prevention effect on senile dementia and Parkinson's disease; has relieving effect on mental depression.
The natural buxine secreted by populus diversifolia trees is used for replacing industrially synthesized artificial dietary alkali, so that the effect of the dietary alkali can be fully achieved, and the medicinal effect of the buxine can also achieve the health-care effect of food therapy.
Disclosure of Invention
The invention mainly aims to provide buxine formula flour and a preparation method thereof, wherein the buxine is natural high-quality alkaloid and can replace industrially synthesized artificial dietary alkali; the flour product added with the buxine has the advantages of aromatic flavor, chewy mouthfeel, unique flavor, easy digestion and high nutritional value; the formula flour can meet the requirements of standardized production in the food processing industry and the requirement of convenience for household production; the flour product added with the buxine has the effects of clearing away heat and toxic materials, resolving phlegm, softening hard masses, neutralizing gastric acid, promoting digestion, lowering blood pressure, blood lipid and uric acid, delaying aging, and relieving mental depression; the protein of the cordyceps militaris powder is basically degraded into amino acid, so that the taste of the flour product is not influenced, and the amino acid can be absorbed by a human body; the cassava fermented whole powder prepared by combined fermentation of saccharomycetes and lactic acid bacteria keeps the activity of part of microorganisms and enzymes in the whole powder; the prepared wheaten food and cake have certain dietotherapy health care effect.
In order to achieve the purpose, the populus euphratica alkali formula flour provided by the invention is characterized by comprising the following raw materials in parts by weight: 500 parts of flour, 10-15 parts of buxine, 10-15 parts of cordyceps militaris powder, 15-20 parts of hericium erinaceus powder, 40-60 parts of wheat flour, 50-100 parts of cassava powder, 1-2 parts of protease, 1-5 parts of yeast and lactic acid bacteria, 2-5 parts of salt, 30-40 parts of milk powder and 10-15 parts of white sugar.
Preferably, the preparation method comprises the following steps:
s1, removing branches, sand and dust impurities in the collected 10-15 parts of buxine, and crushing the buxine;
s2, adding 500 parts of flour, 10-15 parts of cordyceps militaris powder, 15-20 parts of hericium erinaceus powder, 40-60 parts of wheat flour, 50-100 parts of tapioca flour, 1-2 parts of protease, 1-5 parts of yeast and lactic acid bacteria, 30-40 parts of milk powder, 10-15 parts of white sugar and 2-5 parts of salt into a powder mixing container, adding the populus euphratine concentrated powder obtained in the step S1, and mixing uniformly to obtain formula flour for later use.
Preferably, the preparation method comprises the following steps:
s1, removing branches, sand and dust impurities in 10-15 parts of collected buxine, crushing the buxine, soaking and dissolving at normal temperature for 1.0-1.5h, stirring and extracting, adding into a centrifugal separator, centrifuging at low temperature, and filtering to obtain a buxine extracting solution; extracting the buxine extracting solution to prepare a concentrated solution, and drying the concentrated solution to obtain buxine powder;
s2, adding 500 parts of flour, 10-15 parts of cordyceps militaris powder, 15-20 parts of hericium erinaceus powder, 40-60 parts of wheat flour, 50-100 parts of tapioca flour, 1-2 parts of protease, 1-5 parts of yeast and lactic acid bacteria, 2-5 parts of salt, 30-40 parts of milk powder and 10-15 parts of white sugar into a powder mixing container, adding the populus euphratin concentrated powder obtained in the step S1, and mixing uniformly to obtain formula flour for later use.
Preferably, the buxine formula flour consists of the following raw materials in parts by weight: 500 parts of flour, 13 parts of buxine, 13 parts of cordyceps militaris powder, 15 parts of hericium erinaceus powder, 50 parts of wheat flour, 80 parts of cassava powder, 1.5 parts of protease, 5 parts of saccharomycetes and lactic acid bacteria, 3 parts of salt, 35 parts of milk powder and 15 parts of white sugar.
Preferably, the buxine formula flour consists of the following raw materials in parts by weight: 500 parts of flour, 14 parts of buxine, 14 parts of cordyceps militaris powder, 18 parts of hericium erinaceus powder, 60 parts of wheat flour, 90 parts of cassava powder, 2 parts of protease, 5 parts of yeast and lactic acid bacteria, 3 parts of salt, 35 parts of milk powder and 15 parts of white sugar water.
The technical scheme of the invention is as follows:
(1) the formula flour can meet the requirements of standardized production in the food processing industry and the requirement of convenience for household production; the flour product added with the buxine has the effects of clearing away heat and toxic materials, resolving phlegm, softening hard masses, neutralizing gastric acid, promoting digestion, lowering blood pressure, blood lipid and uric acid, delaying aging and relieving mental depression. Therefore, the prepared wheaten food and cakes have certain food therapy health-care effects; the buxine is a natural high-quality alkaloid, can replace industrially synthesized artificial dietary alkali, reduces the use of artificial food additives, and conforms to the modern healthy organic life concept; the flour food added with the buxine has bright color, aromatic flavor, chewy mouthfeel, unique flavor and easy digestion; the method is applied to the preparation of fermented or semi-fermented flour foods and cakes such as crusty pancakes, baked cakes, steamed buns, steamed stuffed buns, bread, flour products, deep-fried twisted dough sticks, cakes and the like;
(2) the Cordyceps militaris powder is rich in nutrition, and is rich in cordycepin and Cordyceps polysaccharide contained in Cordyceps militaris powder. The cordyceps militaris powder has high protein content, and when the cordyceps militaris powder is processed into flour products, the processed flour products have high toughness and poor taste due to high molecular weight and denaturation of the protein. The cordyceps polysaccharide belongs to water-soluble polysaccharide, and has little influence on the mouthfeel of the facial product; the protein of the cordyceps militaris powder is basically degraded into amino acid, so that the taste of the flour product is not influenced, and the amino acid can be absorbed by a human body; not only the nutrient components of the cordyceps militaris powder are ensured, but also the edible quality of the flour product is improved;
(3) through microbial fermentation treatment, the content of protein in cassava can be remarkably improved; the cassava fermentation powder is prepared by adopting yeast and lactobacillus in a combined fermentation manner, the lactobacillus can utilize saccharomyces cerevisiae to convert saccharide substances generated by cassava starch, aromatic substances, polysaccharide and enzyme are generated by fermentation, and the nutritive value of cassava is increased; the activity of part of microorganisms and enzymes in the whole powder is reserved; improve the viscoelasticity of dough, increase bread volume, delay aging and improve the nutritional value of bread.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to 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 of the 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.
In addition, if there is a description of "first", "second", etc. in an embodiment of the present invention, the description of "first", "second", etc. is for descriptive purposes only and is not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one such feature. In addition, technical solutions between various embodiments may be combined with each other, but must be realized by a person skilled in the art, and when the technical solutions are contradictory or cannot be realized, such a combination should not be considered to exist, and is not within the protection scope of the present invention.
The invention provides buxine formula flour and a preparation method thereof, wherein the buxine formula flour is composed of the following raw materials in parts by weight: 500 parts of flour, 10-15 parts of buxine, 10-15 parts of cordyceps militaris powder, 15-20 parts of hericium erinaceus powder, 40-60 parts of wheat flour, 50-100 parts of cassava powder, 1-2 parts of protease, 1-5 parts of yeast and lactic acid bacteria, 30-40 parts of milk powder and 10-15 parts of white sugar.
In one embodiment, a method of making a buxine formulated flour, the method comprising the steps of:
s1, removing branches, sand and dust impurities in the collected 10-15 parts of buxine, and crushing the buxine;
s2, adding 500 parts of flour, 10-15 parts of cordyceps militaris powder, 15-20 parts of hericium erinaceus powder, 40-60 parts of wheat flour, 50-100 parts of tapioca flour, 1-2 parts of protease, 1-5 parts of yeast and lactic acid bacteria, 30-40 parts of milk powder and 10-15 parts of white sugar into a powder mixing container, adding the populus euphratin concentrated powder obtained in the step S1, and mixing uniformly to obtain formula flour for later use.
It can be understood that the powder is only required to be uniformly mixed, the finished product is powder, and when the powder is used, the powder is added with water and stirred to form dough; the main ingredients are all powdery substances, so that the main ingredients do not need to be mixed by adding water, the finished product can be put into packaging bags with different measurement amounts, and when the flour is used, the packaging bags are unpacked, the water is added for stirring, and the flour is kneaded into dough to be made into various wheaten foods, so that the convenience of storage and use of a user is greatly improved.
Specifically, in another embodiment, a method for preparing a buxine formulated flour, the method comprising the steps of:
s1, removing branches, sand and dust impurities in 10-15 parts of collected buxine, crushing the buxine, soaking and dissolving at normal temperature for 1.0-1.5h, stirring and extracting, adding into a centrifugal separator, centrifuging at low temperature, and filtering to obtain a buxine extracting solution; extracting the populus euphratica alkali extracting solution to prepare a concentrated solution;
s2, adding water into 10-15 parts of cordyceps militaris powder by using a stirrer to obtain juice, adding 1-2 parts of protease, stirring at constant temperature for enzymolysis for 1.0-1.5h, and heating to boil to inactivate enzyme to obtain cordyceps militaris powder enzymatic hydrolysate; micronizing with a micronizer, and collecting the filtrate of the enzymatic hydrolysate of Cordyceps militaris powder with microporous membrane;
s3, steaming 2-4 parts of cassava in a water-proof manner for 20-25min, taking out and pressing, adding 1-5 parts of yeast and lactobacillus on the surface, putting the cassava into a closed container for fermentation for 3-4 days until cassava strips are soft and white microorganisms grow on the surface, taking out, drying in the sun, and preparing 50-100 parts of cassava powder by using an ultrafine grinder;
s4, adding 500 parts of flour, 40-60 parts of wheat flour, 10-15 parts of white sugar and 15-20 parts of hericium erinaceus powder into a powder mixing container, adding the populus euphratin concentrated solution obtained in the step S1, filtering the filtrate obtained in the step S2 and the cassava powder obtained in the step S3, mixing and stirring the materials for 6-12min, and drying the mixture to obtain the formula flour for later use.
Specifically, the constant-temperature stirring enzymolysis temperature in the step S2 is 55-60 ℃.
Specifically, the pore size of the microporous filter membrane in the step S2 is 25 μm.
Specifically, the stirring speed in the step S1 is 400-500 r/min; the centrifugation rate was 2000-.
Specifically, the feed comprises, by weight, 500 parts of flour, 10-15 parts of buxine, 10-15 parts of cordyceps militaris powder, 15-20 parts of hericium erinaceus powder, 40-60 parts of wheat flour, 50-100 parts of cassava powder, 1-2 parts of protease, 1-5 parts of yeast and lactic acid bacteria, 2-5 parts of salt, 30-40 parts of milk powder and 10-15 parts of white sugar.
Example 1:
a preparation method of the buxine formula flour comprises the following steps:
s1, removing branches, sand and dust impurities in 13 collected populine raw materials, and crushing the populine;
s2, adding 500 parts of flour, 13 parts of cordyceps militaris powder, 15 parts of hericium erinaceus powder, 50 parts of wheat flour, 80 parts of cassava powder, 1.5 parts of protease, 5 parts of yeast and lactic acid bacteria, 3 parts of salt, 35 parts of milk powder and 15 parts of white sugar into a powder mixing container, adding the populus euphratin concentrated powder obtained in the step S1, and mixing uniformly to obtain formula flour for later use.
Example 2:
a preparation method of the buxine formula flour comprises the following steps:
s1, removing branches, sand and dust impurities in 13 collected populus euphratin raw materials, crushing the populus euphratin, soaking and dissolving for 1.5 hours at normal temperature, stirring and extracting, adding into a centrifugal separator, centrifuging at low temperature, and filtering to obtain a populus euphratin extracting solution; extracting the populus euphratica alkali extracting solution to prepare a concentrated solution;
s2, adding water into 13 parts of cordyceps militaris powder by using a stirrer for juicing, adding 1.5 parts of protease, stirring at constant temperature for enzymolysis for 1.0h, and heating to boiling for enzyme deactivation to obtain cordyceps militaris powder enzymolysis liquid; micronizing with a micronizer, and collecting the filtrate of the enzymatic hydrolysate of Cordyceps militaris powder with microporous membrane;
s3, cleaning 4 parts of cassava, peeling, cutting into strips, steaming for 25min in a closed manner in a waterproof manner, taking out and pressing, adding 5 parts of yeast and lactobacillus on the surfaces, putting the cassava into a closed container, fermenting for 3 days until the cassava strips are soft and white microorganisms grow on the surfaces, taking out, drying in the sun, and preparing 80 parts of cassava powder by using an ultrafine grinder;
s4, adding 500 parts of flour, 50 parts of wheat flour, 3 parts of salt, 15 parts of white sugar and 15 parts of hericium erinaceus powder into a powder mixing container, adding the populus euphratin concentrated solution obtained in the step S1, the filtrate obtained by filtering in the step S2 and the cassava powder obtained in the step S3, mixing and stirring for 10min, and drying to obtain the formula flour for later use.
Specifically, the constant-temperature stirring enzymolysis temperature in step S2 is 60 ℃.
Specifically, the pore size of the microporous filter membrane in the step S2 is 25 μm.
Specifically, the stirring speed in the step S1 is 450 r/min; the centrifugation rate was 2500 r/min.
Example 3:
a preparation method of the buxine formula flour comprises the following steps:
s1, removing branches, sand and dust impurities in 14 parts of collected buxine raw materials, crushing the buxine, soaking and dissolving at normal temperature for 1.0-1.5h, stirring and extracting, adding into a centrifugal separator, centrifuging at low temperature, and filtering to obtain a buxine extracting solution; extracting the populus euphratica alkali extracting solution to prepare a concentrated solution;
s2, adding water into 14 parts of cordyceps militaris powder by using a stirrer to obtain juice, adding 2 parts of protease, stirring at constant temperature for enzymolysis for 1.0h, and heating to boil to inactivate the enzyme to obtain cordyceps militaris powder enzymatic hydrolysate; micronizing with a micronizer, and collecting the filtrate of the enzymatic hydrolysate of Cordyceps militaris powder with microporous membrane;
s3, cleaning 3 parts of cassava, peeling, cutting into strips, steaming for 20min in a water-proof manner, taking out and pressing, adding 5 parts of yeast and lactobacillus on the surfaces, putting the cassava into a closed container for fermenting for 4 days until the cassava strips become soft and white microorganisms grow on the surfaces, taking out, drying in the sun, and preparing cassava hair powder 90 by using an ultrafine grinder;
s4, adding 500 parts of flour, 60 parts of wheat flour, 3 parts of salt, 15 parts of white sugar and 18 parts of hericium erinaceus powder into a powder mixing container, adding the populus euphratin concentrated solution obtained in the step S1, the filtrate obtained by filtering in the step S2 and the cassava fermented whole powder obtained in the step S3, mixing and stirring for 8min, and drying to obtain formula flour for later use.
Specifically, the constant-temperature stirring enzymolysis temperature in step S2 is 58 ℃.
Specifically, the pore size of the microporous filter membrane in the step S2 is 25 μm.
Specifically, the stirring speed in the step S1 is 480 r/min; the centrifugation rate was 2500 r/min.
Example 4:
a preparation method of the buxine formula flour comprises the following steps:
s1, removing branches, sand and dust impurities in 15 parts of collected buxine raw materials, crushing the buxine, soaking and dissolving the buxine for 1.0 hour at normal temperature, stirring and extracting the buxine, adding the buxine into a centrifugal separator, centrifuging the mixture at low temperature, and filtering the mixture to obtain a buxine extracting solution; extracting the populus euphratica alkali extracting solution to prepare a concentrated solution;
s2, adding water into 15 parts of cordyceps militaris powder by using a stirrer for juicing, adding 2 parts of protease, stirring at constant temperature for enzymolysis for 1.0h, and heating to boil for enzyme deactivation to obtain cordyceps militaris powder enzymolysis liquid; micronizing with a micronizer, and collecting the filtrate of the enzymatic hydrolysate of Cordyceps militaris powder with microporous membrane;
s3, cleaning 4 parts of cassava, peeling, cutting into strips, steaming for 20min in a closed manner in a waterproof manner, taking out and pressing, adding 5 parts of yeast and lactobacillus on the surfaces, putting the cassava into a closed container, fermenting for 4 days until the cassava strips become soft and white microorganisms grow on the surfaces, taking out, drying in the sun, and preparing 100 parts of cassava powder by using an ultrafine grinder;
s4, adding 500 parts of flour, 55 parts of wheat flour, 5 parts of salt, 10 parts of white sugar and 15 parts of hericium erinaceus powder into a powder mixing container, adding the populus euphratin concentrated solution obtained in the step S1, the filtrate obtained by filtering in the step S2 and the cassava fermented whole powder obtained in the step S3, mixing and stirring for 12min, and drying to obtain formula flour for later use.
Specifically, the constant-temperature stirring enzymolysis temperature in step S2 is 55 ℃.
Specifically, the pore size of the microporous filter membrane in the step S2 is 25 μm.
Specifically, the stirring speed in the step S1 is 500 r/min; the centrifugation rate was 2000 r/min.
In the specific embodiment, there is a long history of using buxine to treat diseases in Uygur and Mongolian families in Xinjiang and Mongolian families, and the buxine is used for treating gastropathy, sore throat, lumbago, leg and joint pain and the like in Uygur and Mongolian medicines.
During making steamed bread, flour products, crusty pancakes and yoghourt, the public of the Uygur nationality replace dietary alkali with buxine.
The buxine is a natural high-quality alkaloid, and can replace industrially synthesized artificial dietary alkali; the flour product added with the buxine has the advantages of aromatic flavor, chewy mouthfeel, unique flavor, easy digestion and high nutritional value; the flour product added with the buxine has the effects of clearing away heat and toxic materials, resolving phlegm, softening hard masses, neutralizing gastric acid, promoting digestion, lowering blood pressure, blood lipid and uric acid, delaying aging, and relieving mental depression;
the formula flour can meet the requirements of standardized production of the food processing industry and the requirement of convenience for household; the flour product added with the buxine has the effects of clearing away heat and toxic materials, resolving phlegm, softening hard masses, neutralizing gastric acid, promoting digestion, lowering blood pressure, blood lipid and uric acid, delaying aging and relieving mental depression. Therefore, the prepared wheaten food and cakes have certain food therapy health-care effects; the buxine is a natural high-quality alkaloid, can replace industrially synthesized artificial dietary alkali, reduces the use of artificial food additives, and conforms to the modern healthy organic life concept; the flour food added with the buxine has bright color, aromatic flavor, chewy mouthfeel, unique flavor and easy digestion; the method is applied to the preparation of fermented or semi-fermented flour foods and cakes such as crusty pancakes, baked cakes, steamed buns, steamed stuffed buns, bread, flour products, deep-fried twisted dough sticks, cakes and the like;
the Cordyceps militaris powder is rich in nutrition, and is rich in cordycepin and Cordyceps polysaccharide contained in Cordyceps militaris powder. The cordyceps militaris powder has high protein content, and when the cordyceps militaris powder is processed into flour products, the processed flour products have high toughness and poor taste due to high molecular weight and denaturation of the protein. The cordyceps polysaccharide belongs to water-soluble polysaccharide, and has little influence on the mouthfeel of the facial product; the protein of the cordyceps militaris powder is basically degraded into amino acid, so that the taste of the flour product is not influenced, and the amino acid can be absorbed by a human body; not only the nutrient components of the cordyceps militaris powder are ensured, but also the edible quality of the flour product is improved;
the cassava is subjected to microbial fermentation treatment, so that the content of protein in the cassava can be remarkably improved; the cassava fermentation powder is prepared by adopting yeast and lactobacillus in a combined fermentation manner, the lactobacillus can utilize saccharomyces cerevisiae to convert saccharide substances generated by cassava starch, aromatic substances, polysaccharide and enzyme are generated by fermentation, and the nutritive value of cassava is increased; the activity of part of microorganisms and enzymes in the whole powder is reserved; improve the viscoelasticity of dough, increase bread volume, delay aging and improve the nutritional value of bread.
The above description is only a preferred embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications and equivalents of the present invention, which are made by the present specification and directly/indirectly applied to other related technical fields within the spirit of the present invention are included in the scope of the present invention.
Claims (5)
1. The buxine formula flour is characterized by comprising the following raw materials in parts by weight: 500 parts of flour, 10-15 parts of buxine, 10-15 parts of cordyceps militaris powder, 15-20 parts of hericium erinaceus powder, 40-60 parts of wheat flour, 50-100 parts of cassava powder, 1-2 parts of protease, 1-5 parts of yeast and lactic acid bacteria, 2-5 parts of salt, 30-40 parts of milk powder and 10-15 parts of white sugar.
2. A process for preparing a buxine formulated flour as claimed in claim 1, wherein said process comprises the steps of:
s1, removing branches, sand and dust impurities in the collected 10-15 parts of buxine, and crushing the buxine;
s2, adding 500 parts of flour, 10-15 parts of cordyceps militaris powder, 15-20 parts of hericium erinaceus powder, 40-60 parts of wheat flour, 50-100 parts of tapioca flour, 1-2 parts of protease, 1-5 parts of yeast and lactic acid bacteria, 2-5 parts of salt, 30-40 parts of milk powder and 10-15 parts of white sugar into a powder mixing container, adding the populus euphratin concentrated powder obtained in the step S1, and mixing uniformly to obtain formula flour for later use.
3. A process for preparing a buxine formulated flour as claimed in claim 1, wherein said process comprises the steps of:
s1, removing branches, sand and dust impurities in 10-15 parts of collected buxine, crushing the buxine, soaking and dissolving at normal temperature for 1.0-1.5h, stirring and extracting, adding into a centrifugal separator, centrifuging at low temperature, and filtering to obtain a buxine extracting solution; extracting the buxine extracting solution to prepare a concentrated solution, and drying the concentrated solution to obtain buxine powder;
s2, adding 500 parts of flour, 10-15 parts of cordyceps militaris powder, 15-20 parts of hericium erinaceus powder, 40-60 parts of wheat flour, 50-100 parts of tapioca flour, 1-2 parts of protease, 1-5 parts of yeast and lactic acid bacteria, 2-5 parts of salt, 30-40 parts of milk powder and 10-15 parts of white sugar into a powder mixing container, adding the populus euphratin concentrated powder obtained in the step S1, and mixing uniformly to obtain formula flour for later use.
4. The buxine formulated flour as claimed in claim 1, comprising the following raw materials in parts by weight: 500 parts of flour, 13 parts of buxine, 13 parts of cordyceps militaris powder, 15 parts of hericium erinaceus powder, 50 parts of wheat flour, 80 parts of cassava powder, 1.5 parts of protease, 5 parts of saccharomycetes and lactic acid bacteria, 3 parts of salt, 35 parts of milk powder and 15 parts of white sugar.
5. The buxine formulated flour as claimed in claim 1, comprising the following raw materials in parts by weight: 500 parts of flour, 14 parts of buxine, 14 parts of cordyceps militaris powder, 18 parts of hericium erinaceus powder, 60 parts of wheat flour, 90 parts of cassava powder, 2 parts of protease, 5 parts of yeast and lactic acid bacteria, 3 parts of salt, 35 parts of milk powder and 15 parts of white sugar water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111407907.6A CN114259012A (en) | 2021-11-24 | 2021-11-24 | Populus euphratica alkali formula flour and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111407907.6A CN114259012A (en) | 2021-11-24 | 2021-11-24 | Populus euphratica alkali formula flour and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114259012A true CN114259012A (en) | 2022-04-01 |
Family
ID=80825775
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111407907.6A Pending CN114259012A (en) | 2021-11-24 | 2021-11-24 | Populus euphratica alkali formula flour and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114259012A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113598309A (en) * | 2021-06-17 | 2021-11-05 | 段晓彤 | Populus euphratica alkali health-care noodles and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106566783A (en) * | 2016-10-08 | 2017-04-19 | 北京工商大学 | Compound leavening agent for special-flavor fermented flour product in southern area of Shanxi province |
| CN110720588A (en) * | 2019-11-27 | 2020-01-24 | 山丹县丹禾生态农业科技发展有限公司 | Flour with comprehensive nutrition and preparation process thereof |
| CN111000140A (en) * | 2019-12-28 | 2020-04-14 | 郑州轻工业大学 | Fermented konjak noodles and preparation method thereof |
| CN111357931A (en) * | 2020-04-07 | 2020-07-03 | 上海应用技术大学 | Lactobacillus-fermented coarse cereal fresh wet noodles and preparation method thereof |
| CN113388535A (en) * | 2020-03-13 | 2021-09-14 | 中粮集团有限公司 | Staple food leavening agent and preparation method and application thereof |
| CN113598309A (en) * | 2021-06-17 | 2021-11-05 | 段晓彤 | Populus euphratica alkali health-care noodles and preparation method thereof |
-
2021
- 2021-11-24 CN CN202111407907.6A patent/CN114259012A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106566783A (en) * | 2016-10-08 | 2017-04-19 | 北京工商大学 | Compound leavening agent for special-flavor fermented flour product in southern area of Shanxi province |
| CN110720588A (en) * | 2019-11-27 | 2020-01-24 | 山丹县丹禾生态农业科技发展有限公司 | Flour with comprehensive nutrition and preparation process thereof |
| CN111000140A (en) * | 2019-12-28 | 2020-04-14 | 郑州轻工业大学 | Fermented konjak noodles and preparation method thereof |
| CN113388535A (en) * | 2020-03-13 | 2021-09-14 | 中粮集团有限公司 | Staple food leavening agent and preparation method and application thereof |
| CN111357931A (en) * | 2020-04-07 | 2020-07-03 | 上海应用技术大学 | Lactobacillus-fermented coarse cereal fresh wet noodles and preparation method thereof |
| CN113598309A (en) * | 2021-06-17 | 2021-11-05 | 段晓彤 | Populus euphratica alkali health-care noodles and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 姚国强;李慧;高鹏飞;鲍雅静;王鑫;张和平;: "乳酸菌在发酵酸面团中的研究与应用", 中国食品学报, no. 03, pages 455 - 459 * |
| 王济宪: "胡桐泪", 特种经济动植物, no. 08, pages 134 - 137 * |
| 郭玲玲;李新华;曾洁;: "基于均匀试验设计法的玉米面粉制备工艺优化研究", 沈阳农业大学学报, no. 02, pages 23 - 24 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113598309A (en) * | 2021-06-17 | 2021-11-05 | 段晓彤 | Populus euphratica alkali health-care noodles and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102405950B (en) | Soybean curb residue gingko mulberry leaf food grain biscuit and production method thereof | |
| CN103146560B (en) | Health-care vinegar and preparation method thereof | |
| CN1404751A (en) | Health-care vermicelli, bean-made noodles and bean-made sheet jelly | |
| CN104921078A (en) | Chili sauce capable of reducing blood sugar and preparation method of chili sauce | |
| CN101156691A (en) | A production process of high activity cmaize peel food fibre and its products | |
| CN107156797A (en) | A kind of blood sugar reducing health sweet potato noodles extremely preparation method | |
| CN102919648B (en) | Nutrient and health-care highland barley jelly and preparation method thereof | |
| CN107484984B (en) | Stichopus japonicus oral liquid rich in Stichopus japonicus active polysaccharide and its preparation method | |
| CN114259012A (en) | Populus euphratica alkali formula flour and preparation method thereof | |
| CN106901116B (en) | A kind of fermentation process of Amorphophallus rivieri beverage | |
| CN1374396A (en) | Making process of nutritious lycium chinense and date vinegar | |
| CN105661212B (en) | The preparation method of corn tremella clear-juice beverage | |
| CN105795075A (en) | Weight losing sticky candy | |
| CN101040685B (en) | Method for preparing corn food by using enzyme and the application thereof | |
| CN107751980A (en) | A kind of preparation method of nourishment for vitality buccal tablet | |
| CN108741046B (en) | Tamarind crystal beer cake and preparation method thereof | |
| CN105919057A (en) | Bearded tooth mushroom gel and preparation method thereof | |
| CN112262958A (en) | Bamboo fungus noodles and preparation method thereof | |
| CN110240995A (en) | A kind of bitter buckwheat red yeast rice medlar health preserving vinegar and its production technology | |
| CN114317172B (en) | Stewed wine and preparation process thereof | |
| CN110547449A (en) | Preparation method of novel enzyme oral tablet rich in gamma-aminobutyric acid | |
| CN108013238A (en) | Disease-resistant Chinese herbal medicine extract of lamb materials and preparation method thereof | |
| CN108420058A (en) | A kind of cactus gingko ferment and preparation method thereof | |
| KR100675381B1 (en) | Manufacturing method for soup prepared with fermented soybeans and phellinus linteus | |
| CN106434109A (en) | Preparation method of health-preserving liquor containing fruits of Chinese magnoliavine |
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 |