CN103609965A - Preparation method of health-care yam noodles - Google Patents
Preparation method of health-care yam noodles Download PDFInfo
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- CN103609965A CN103609965A CN201310584404.5A CN201310584404A CN103609965A CN 103609965 A CN103609965 A CN 103609965A CN 201310584404 A CN201310584404 A CN 201310584404A CN 103609965 A CN103609965 A CN 103609965A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- 235000013305 food Nutrition 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000010009 beating Methods 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims description 5
- 210000002189 macula lutea Anatomy 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 4
- 241000234435 Lilium Species 0.000 claims description 3
- 240000002853 Nelumbo nucifera Species 0.000 claims description 3
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 3
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 3
- 210000003734 kidney Anatomy 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 9
- 210000004072 lung Anatomy 0.000 abstract description 8
- 210000000952 spleen Anatomy 0.000 abstract description 8
- 235000004879 dioscorea Nutrition 0.000 abstract description 7
- 210000002784 stomach Anatomy 0.000 abstract description 6
- 210000005036 nerve Anatomy 0.000 abstract description 4
- 230000003014 reinforcing effect Effects 0.000 abstract description 4
- 238000005728 strengthening Methods 0.000 abstract description 4
- 210000000988 bone and bone Anatomy 0.000 abstract description 3
- 230000004438 eyesight Effects 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 210000003205 muscle Anatomy 0.000 abstract description 3
- 210000001835 viscera Anatomy 0.000 abstract description 3
- 238000010025 steaming Methods 0.000 abstract 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 abstract 1
- 235000017491 Bambusa tulda Nutrition 0.000 abstract 1
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 abstract 1
- 239000011425 bamboo Substances 0.000 abstract 1
- 230000001914 calming effect Effects 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 235000002722 Dioscorea batatas Nutrition 0.000 description 7
- 235000006536 Dioscorea esculenta Nutrition 0.000 description 7
- 240000001811 Dioscorea oppositifolia Species 0.000 description 7
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 description 7
- 230000009286 beneficial effect Effects 0.000 description 5
- 206010011224 Cough Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 206010010075 Coma hepatic Diseases 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 201000001059 hepatic coma Diseases 0.000 description 2
- 208000007386 hepatic encephalopathy Diseases 0.000 description 2
- 210000003097 mucus Anatomy 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 244000281702 Dioscorea villosa Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010039897 Sedation Diseases 0.000 description 1
- 208000031971 Yin Deficiency Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 208000013116 chronic cough Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 201000005630 leukorrhea Diseases 0.000 description 1
- 230000001926 lymphatic effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 230000036280 sedation Effects 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 206010046901 vaginal discharge Diseases 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Noodles (AREA)
Abstract
The invention relates to the field of foods and in particular relates to a preparation method of health-care yam noodles. The preparation method comprises the following steps: cleaning and peeling fresh yams, pulping within 2 hours, pouring fresh yam pulp into a bamboo steamer for steaming and boiling for 30 minutes, after steaming and boiling, cooling at normal temperature of 10-30 DEG C, adding yeasts in a weight ratio of the fresh yams to the yeasts being 100 to (0.5-2), uniformly stirring, fermenting in an open container at 10-30 DEG C for 3-6 hours, immediately feeding a dough into a noodle machine for preparing noodles when yellow spots occur on the surface of the dough, drying within 2 hours, and after drying, packaging finished noodles. Due to the adoption of the method, the yam noodles can be prepared from the fresh yams and have the effects of benefiting the spleen, tonifying the lung, benefiting the stomach, tonifying the kidney, reinforcing the kidney, benefiting essence, improving hearing and vision, protecting the five internal organs, strengthening the bones and muscles, calming the nerves and prolonging the life.
Description
Technical field
The present invention relates to field of food, mountain, Huaihe River face preparation method is specifically related to keep healthy.
Background technology
The effect of Huai Shan: 1. invigorating spleen and reinforcing stomach, aid digestion: Chinese yam contains the materials such as amylase, polyphenol oxidase, is conducive to taste digestion and absorption function is the product of the medicine-food two-purpose of flat tonifying spleen and stomach simply.No matter spleen sun loses or stomach-Yin deficiency, all edible.Commonly use clinically and control the illnesss such as weakness of the spleen and the stomach, the few body of food is tired, have loose bowels; 2. nourishing kidney and replenishing pneuma: Chinese yam contains various nutrients, has strong body, the effect of nourishing kidney and replenishing pneuma.Generally deficiency of the kidney seminal emission, the diseases such as women leukorrhea is many, frequent urination, all can take it; 3. beneficial lung cough-relieving: Chinese yam contains saponin, lymphatic temperament, has lubricated, moist effect, thus can beneficial lung qi, support lung yin, the treatment deficiency syndrome of the lung phlegm disease of chronic cough of coughing; 4. reduce blood sugar: Chinese yam contains mucus protein, has and falls hypoglycemic effect, can be used for treating diabetes, is diabetes patient's dietotherapy good merchantable brand; 5. promote longevity: Chinese yam contains a large amount of mucus albumen, electrolytes and minerals, can effectively stop blood fat in the precipitation of vascular wall, prevention painstaking effort disease, obtains the effect that beneficial will is calmed the nerves, promoted longevity; 6. anti-hepatic coma: research in recent years finds that Chinese yam has sedation, can carry out anti-hepatic coma.The edible effect of Huai Shan: Chinese yam taste is sweet, property flat, enters lung, spleen, kidney channel; Not dry oiliness; Have and strengthening the spleen and tonifying the lung, beneficial stomach kidney tonifying, the benefit of reinforcing the kidney essence, hearing-improing and eyesight improving, help the five internal organs, strengthening the bones and muscles, grow the effect that will is calmed the nerves, promoted longevity; People wish the food series of Huai Shan, wish to produce mountain, the Huaihe River food of different taste, how edible at ordinary times, and mountain, existing Huaihe River food only has mountain, Huaihe River clean vegetables and common yam rhizome powder, kind is dull, and because raw Huai Shan has viscosity, existing method can't be made noodles Huai Shan.
Summary of the invention
The object of this invention is to provide health care mountain, Huaihe River face preparation method, with fresh Huai Shan, make mountain, Huaihe River noodles.
Health care mountain, Huaihe River face preparation method: take Xian Huaishan, clean peeling, Xian Huaishan after peeling is placed in and removes the peel making beating in latter 2 hours, after making beating, fresh Huai Shan slurry is poured food steamer at once into, boiling 30 minutes, cooling at 10 ~ 30 ℃ of normal temperature after boiling, add in proportion again yeast, the weight ratio of described fresh Huai Shan and yeast is 100:0.5 ~ 2, then stir, at 10 ~ 30 ℃, be placed in open containers and ferment 3 to 6 hours, to remove filament, mucedin molecular chain structure is changed, from linear chain structure, become cross chain structure, increase viscosity, when there is macula lutea in dough surface, throw face machine into and make noodles at once, and dried in 2 hours, prevent further fermentation, keep original flavor, packed products after drying.
Also can add salt to stir, then the face machine of throwing into makes and bar, to increase taste, the weight ratio of described fresh Huai Shan and salt is 100:0.5 ~ 1.
In order to increase health-care effect, also can add lily and lotus seeds powder, the ratio of itself and fresh Huai Shan is all 100:1 ~ 2.
Owing to adopting said method, available fresh Huai Shan makes mountain, Huaihe River noodles, and this mask has to be strengtheninged the spleen and tonifying the lung, beneficial stomach kidney tonifying, the benefit of reinforcing the kidney essence, hearing-improing and eyesight improving, help the five internal organs, strengthening the bones and muscles, grow the effect that will is calmed the nerves, promoted longevity.
The specific embodiment
Embodiment 1
Health care mountain, Huaihe River face preparation method: take Xian Huaishan, clean peeling, Xian Huaishan after peeling is placed in and removes the peel making beating in latter 2 hours, after making beating, fresh Huai Shan slurry is poured food steamer at once into, boiling 30 minutes, cooling at 30 ℃ of normal temperature after boiling, add in proportion again yeast, the weight ratio of described fresh Huai Shan and yeast is 100:2, then stir, at 30 ℃, be placed in open containers and ferment 3 hours, to remove filament, mucedin molecular chain structure is changed, from linear chain structure, become cross chain structure, increase viscosity, when there is macula lutea in dough surface, throw face machine into and make noodles at once, and dried in 2 hours, prevent further fermentation, keep original flavor, packed products after drying.
Embodiment 2
Health care mountain, Huaihe River face preparation method: take Xian Huaishan, clean peeling, Xian Huaishan after peeling is placed in and removes the peel making beating in latter 2 hours, after making beating, fresh Huai Shan slurry is poured food steamer at once into, boiling 30 minutes, cooling at 1 ℃ of normal temperature after boiling, add in proportion again yeast and salt, the weight ratio of described fresh Huai Shan and yeast is 100:0.5, the weight ratio of described fresh Huai Shan and salt is 100:0.5 ~ 1, then stir, at 20 ℃, be placed in open containers and ferment 5 ~ 6 hours, to remove filament, mucedin molecular chain structure is changed, from linear chain structure, become cross chain structure, increase viscosity, when there is macula lutea in dough surface, throw face machine into and make noodles at once, and dried in 2 hours, prevent further fermentation, keep original flavor, packed products after drying.
Embodiment 3
Health care mountain, Huaihe River face preparation method: take 1000 grams of fresh Huai Shan, clean peeling, Xian Huaishan after peeling is placed in and removes the peel making beating in latter 2 hours, after making beating, add respectively in time 20 grams of lilies and lotus seeds powder to stir, and pour food steamer at once into fresh Huai Shan slurry, boiling 30 minutes, cooling at 10 ~ 30 ℃ of normal temperature after boiling, add in proportion again 20 grams of yeast, then stir, at 10 ~ 30 ℃, be placed in open containers and ferment 3 to 6 hours, to remove filament, mucedin molecular chain structure is changed, from linear chain structure, become cross chain structure, increase viscosity, when there is macula lutea in dough surface, throw face machine into and make noodles at once, and dried in 2 hours, prevent further fermentation, keep original flavor, packed products after drying.
Claims (3)
1. mountain, Huaihe River face preparation method keeps healthy, it is characterized in that: take Xian Huaishan, clean peeling, Xian Huaishan after peeling is placed in and removes the peel making beating in latter 2 hours, after making beating, fresh Huai Shan slurry is poured food steamer at once into, boiling 30 minutes, cooling at 10 ~ 30 ℃ of normal temperature after boiling, add in proportion again yeast, the weight ratio of described fresh Huai Shan and yeast is 100:0.5 ~ 2, then stir, at 10 ~ 30 ℃, be placed in open containers and ferment 3 to 6 hours, to remove filament, mucedin molecular chain structure is changed, from linear chain structure, become cross chain structure, increase viscosity, when there is macula lutea in dough surface, throw face machine into and make noodles at once, and dried in 2 hours, prevent further fermentation, keep original flavor, packed products after drying.
2. mountain, health care according to claim 1 Huaihe River face preparation method, is characterized in that: also can add salt to stir, then the face machine of throwing into makes and bar, the weight ratio of described fresh Huai Shan and salt is 100:0.5 ~ 1.
3. mountain, health care according to claim 1 Huaihe River face preparation method, is characterized in that: also can add lily and lotus seeds powder, the ratio of itself and fresh Huai Shan is all 100:1 ~ 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310584404.5A CN103609965A (en) | 2013-11-20 | 2013-11-20 | Preparation method of health-care yam noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310584404.5A CN103609965A (en) | 2013-11-20 | 2013-11-20 | Preparation method of health-care yam noodles |
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| Publication Number | Publication Date |
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| CN103609965A true CN103609965A (en) | 2014-03-05 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310584404.5A Pending CN103609965A (en) | 2013-11-20 | 2013-11-20 | Preparation method of health-care yam noodles |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431878A (en) * | 2014-11-12 | 2015-03-25 | 郑海鸿 | Chinese yam noodles and production method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578471A (en) * | 2011-01-06 | 2012-07-18 | 朱广社 | Preparation method of semen nelumbinis-sticky rice steamed sponge cake |
| CN102813130A (en) * | 2012-08-31 | 2012-12-12 | 刘小峰 | Water-free fresh Chinese yam noodles |
| CN103141762A (en) * | 2013-03-29 | 2013-06-12 | 山东志同农业科技有限公司 | Method for manufacturing Chinese yam noodles |
-
2013
- 2013-11-20 CN CN201310584404.5A patent/CN103609965A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578471A (en) * | 2011-01-06 | 2012-07-18 | 朱广社 | Preparation method of semen nelumbinis-sticky rice steamed sponge cake |
| CN102813130A (en) * | 2012-08-31 | 2012-12-12 | 刘小峰 | Water-free fresh Chinese yam noodles |
| CN103141762A (en) * | 2013-03-29 | 2013-06-12 | 山东志同农业科技有限公司 | Method for manufacturing Chinese yam noodles |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431878A (en) * | 2014-11-12 | 2015-03-25 | 郑海鸿 | Chinese yam noodles and production method thereof |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140305 |
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| RJ01 | Rejection of invention patent application after publication |