CN103689420A - Wheat germ containing fish gelatin and chocolate and preparation method thereof - Google Patents
Wheat germ containing fish gelatin and chocolate and preparation method thereof Download PDFInfo
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- CN103689420A CN103689420A CN201310649201.XA CN201310649201A CN103689420A CN 103689420 A CN103689420 A CN 103689420A CN 201310649201 A CN201310649201 A CN 201310649201A CN 103689420 A CN103689420 A CN 103689420A
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- 241000209140 Triticum Species 0.000 title claims abstract description 28
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 28
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 241000251468 Actinopterygii Species 0.000 title abstract 4
- 108010010803 Gelatin Proteins 0.000 title abstract 4
- 229920000159 gelatin Polymers 0.000 title abstract 4
- 239000008273 gelatin Substances 0.000 title abstract 4
- 235000019322 gelatine Nutrition 0.000 title abstract 4
- 235000011852 gelatine desserts Nutrition 0.000 title abstract 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000000796 flavoring agent Substances 0.000 claims abstract description 9
- 244000099147 Ananas comosus Species 0.000 claims abstract description 7
- 235000007119 Ananas comosus Nutrition 0.000 claims abstract description 7
- 241000894006 Bacteria Species 0.000 claims abstract description 7
- 241001646826 Isodon rubescens Species 0.000 claims abstract description 7
- 244000269722 Thea sinensis Species 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims abstract description 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000019634 flavors Nutrition 0.000 claims abstract description 6
- 239000004833 fish glue Substances 0.000 claims description 22
- 210000001161 mammalian embryo Anatomy 0.000 claims description 19
- 239000000706 filtrate Substances 0.000 claims description 12
- 244000132436 Myrica rubra Species 0.000 claims description 7
- 244000291564 Allium cepa Species 0.000 claims description 6
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 6
- 244000080767 Areca catechu Species 0.000 claims description 6
- 235000006226 Areca catechu Nutrition 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 240000008574 Capsicum frutescens Species 0.000 claims description 6
- 241000132536 Cirsium Species 0.000 claims description 6
- 240000004638 Dendrobium nobile Species 0.000 claims description 6
- 241000735527 Eupatorium Species 0.000 claims description 6
- 241001213934 Panicum schinzii Species 0.000 claims description 6
- 241000237509 Patinopecten sp. Species 0.000 claims description 6
- 240000004713 Pisum sativum Species 0.000 claims description 6
- 235000010582 Pisum sativum Nutrition 0.000 claims description 6
- 240000005049 Prunus salicina Species 0.000 claims description 6
- 244000228451 Stevia rebaudiana Species 0.000 claims description 6
- 235000006092 Stevia rebaudiana Nutrition 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000001390 capsicum minimum Substances 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 235000009018 li Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 235000020637 scallop Nutrition 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 240000002045 Guettarda speciosa Species 0.000 claims description 3
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 239000000155 melt Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 102000008186 Collagen Human genes 0.000 abstract description 2
- 108010035532 Collagen Proteins 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 229920001436 collagen Polymers 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 210000005036 nerve Anatomy 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 235000007270 Gaultheria hispida Nutrition 0.000 abstract 2
- 235000009134 Myrica cerifera Nutrition 0.000 abstract 2
- 244000269152 Myrica pensylvanica Species 0.000 abstract 2
- 235000012851 Myrica pensylvanica Nutrition 0.000 abstract 2
- 235000016709 nutrition Nutrition 0.000 abstract 2
- 230000035764 nutrition Effects 0.000 abstract 2
- 244000295724 Allium chinense Species 0.000 abstract 1
- 235000016790 Allium chinense Nutrition 0.000 abstract 1
- 241000723221 Crepis Species 0.000 abstract 1
- 241001547127 Fritillaria cirrhosa Species 0.000 abstract 1
- 240000009033 Lindernia ruellioides Species 0.000 abstract 1
- 244000052616 bacterial pathogen Species 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 230000001914 calming effect Effects 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L7/152—Cereal germ products
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Confectionery (AREA)
Abstract
The invention relates to wheat germ containing fish gelatin and chocolate and a preparation method of the wheat germ. The wheat germ is prepared from the following raw materials in parts by weight: 180-200 parts of wheat germs, 1-1.2 parts of fritillaria cirrhosa, 0.8-1 part of dendrobe, 1.4-1.6 parts of pericarpium arecae, 1.2-1.5 parts of Rabdosia rubescens, 2-2.3 parts of Circium japonicum, 1.3-1.5 parts of Lindernia ruellioides, 0.9-1.3 parts of Tibetan hawksbeard root, 2-3 parts of dark plum, 6-7 parts of fish gelatin, 15-17 parts of pineapple, 1-2 parts of green Chinese onion, 3-4 parts of waxberry, 10-11 parts of chocolate, 40-44 parts of tea water, 0.2-0.3 part of lactic acid bacteria and 4-5 parts of nutrition additives. The wheat germ is subjected to stir-frying to have aromatic flavor and rich nutrition, the added fish gelatin contains collagen, multivitamins and microelements and is easy to absorb by human bodies, and the waxberry enables the wheat germ to be sour, sweet and tasty, so as to promote appetite; and the wheat germ also has the efficacies of clearing heat, moistening lung, invigorating stomach, invigorating the circulation of blood, regulating qi flowing and calming the nerves.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of wheat embryo, relate in particular to chocolate wheat embryo of a kind of fish glue and preparation method thereof.
Background technology
Wheat embryo is the highest part of nutritive value in wheat, containing abundant vitamin e, B1 and protein.The product taste kind of the relevant wheat embryo of selling on market now is few, and how not to have health care, can not meet the growing demand of consumer.
Summary of the invention
The object of this invention is to provide chocolate wheat embryo of a kind of fish glue and preparation method thereof, the present invention has unique flavor, nutritious feature.
The technical solution adopted in the present invention is:
The chocolate wheat embryo of fish glue, is characterized in that being made by the raw material of following weight portion:
Wheat embryo 180-200, Bulbus Fritillariae Cirrhosae 1-1.2, stem of noble dendrobium 0.8-1, shell of areca nut 1.4-1.6, Rabdosia rubescens 1.2-1.5, setose thistle 2-2.3, dry land grass 1.3-1.5, seven 0.9-1.3 of pea, dark plum 2-3, fish glue 6-7, pineapple 15-17, shallot 1-2, red bayberry 3-4, chocolate 10-11, tea 40-44, lactic acid bacteria 0.2-0.3, nourishing additive agent 4-5;
Described nourishing additive agent is made by following raw materials in part by weight: Angelica oil 0.1-0.2, fortune eupatorium flower 1-1.2, capsicum leaf 1.3-1.4, japanese plum leaf 1.1-1.2, STEVIA REBAUDIANA 0.9-1, scallop 40-45, jam 7-8;
Preparation method is: (1) adds 4-5 water slow fire boiling 30-35 minute doubly by fortune eupatorium flower, capsicum leaf, japanese plum leaf, STEVIA REBAUDIANA, and filter cleaner is collected filtrate;
(2) scallop and filtrate are mixed into pot, little fire is fried while being dried to the bottom of a pan and is added leftover materials, at 60-65 ℃, boils in a covered pot over a slow fire and takes the dish out of the pot after 30-40 processed minute, sends into baking oven, after drying, pulverizes, and obtains.
The preparation method of the described chocolate wheat embryo of fish glue, is characterized in that comprising the following steps:
(1) Bulbus Fritillariae Cirrhosae, the stem of noble dendrobium, the shell of areca nut, Rabdosia rubescens, setose thistle, dry land grass, seven of peas are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;
(2) by pineapple making beating, filter cleaner, gained filtrate and extract merge, and add chocolate, and big fire heating is stirred to chocolate melts completely, accesses lactic acid bacteria when temperature is down to 30-40 ℃, and fermentation 2-3 hour, obtains ferment local-flavor chocolate mass;
(3) by shallot segment, mix with dark plum, fish glue, red bayberry, with tea, little fire heating 20-25 minute, filter cleaner, collects filtrate, obtains fish glue soup;
(4) wheat embryo is mixed and sent in pot with fish glue soup, little fire is fried while being dried to the bottom of a pan and is taken the dish out of the pot, and mixes and mixes thoroughly with local flavor chocolate mass, leftover materials, sends into oven for drying, obtains.
Beneficial effect of the present invention is:
Wheat embryo of the present invention is through frying, taste is deep into inside, aromatic flavour, nutritious, the fish glue wherein adding contains collagen, multivitamin and trace element, and the utilization that is easily absorbed by the body, red bayberry makes sweet and sour taste of the present invention, can increase appetite, in addition, the present invention also has the effect that clearing heat and moistening lung, stomach invigorating are invigorated blood circulation, regulated the flow of vital energy and calm the nerves.
The specific embodiment
The chocolate wheat embryo of fish glue, it is characterized in that by following weight portion (kilogram) raw material make:
Wheat embryo 200, Bulbus Fritillariae Cirrhosae 1.2, the stem of noble dendrobium 0.8, the shell of areca nut 1.6, Rabdosia rubescens 1.5, setose thistle 2.3, dry land grass 1.3, seven 1.3 of peas, dark plum 3, fish glue 7, pineapple 15, shallot 2, red bayberry 3, chocolate 11, tea 40, lactic acid bacteria 0.3, nourishing additive agent 5;
Described nourishing additive agent by following weight portion (kilogram) raw material makes: Angelica oil 0.1, fortune eupatorium flower 1.2, capsicum leaf 1.4, japanese plum leaf 1.2, STEVIA REBAUDIANA 1, scallop 45, jam 8;
Preparation method is: (1) adds 4-5 water slow fire boiling 30-35 minute doubly by fortune eupatorium flower, capsicum leaf, japanese plum leaf, STEVIA REBAUDIANA, and filter cleaner is collected filtrate;
(2) scallop and filtrate are mixed into pot, little fire is fried while being dried to the bottom of a pan and is added leftover materials, at 60-65 ℃, boils in a covered pot over a slow fire and takes the dish out of the pot after 30-40 processed minute, sends into baking oven, after drying, pulverizes, and obtains.
The preparation method of the described chocolate wheat embryo of fish glue, comprises the following steps:
(1) Bulbus Fritillariae Cirrhosae, the stem of noble dendrobium, the shell of areca nut, Rabdosia rubescens, setose thistle, dry land grass, seven of peas are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;
(2) by pineapple making beating, filter cleaner, gained filtrate and extract merge, and add chocolate, and big fire heating is stirred to chocolate melts completely, accesses lactic acid bacteria when temperature is down to 30-40 ℃, and fermentation 2-3 hour, obtains ferment local-flavor chocolate mass;
(3) by shallot segment, mix with dark plum, fish glue, red bayberry, with tea, little fire heating 20-25 minute, filter cleaner, collects filtrate, obtains fish glue soup;
(4) wheat embryo is mixed and sent in pot with fish glue soup, little fire is fried while being dried to the bottom of a pan and is taken the dish out of the pot, and mixes and mixes thoroughly with local flavor chocolate mass, leftover materials, sends into oven for drying, obtains.
Claims (2)
1. the chocolate wheat embryo of fish glue, is characterized in that being made by the raw material of following weight portion:
Wheat embryo 180-200, Bulbus Fritillariae Cirrhosae 1-1.2, stem of noble dendrobium 0.8-1, shell of areca nut 1.4-1.6, Rabdosia rubescens 1.2-1.5, setose thistle 2-2.3, dry land grass 1.3-1.5, seven 0.9-1.3 of pea, dark plum 2-3, fish glue 6-7, pineapple 15-17, shallot 1-2, red bayberry 3-4, chocolate 10-11, tea 40-44, lactic acid bacteria 0.2-0.3, nourishing additive agent 4-5;
Described nourishing additive agent is made by following raw materials in part by weight: Angelica oil 0.1-0.2, fortune eupatorium flower 1-1.2, capsicum leaf 1.3-1.4, japanese plum leaf 1.1-1.2, STEVIA REBAUDIANA 0.9-1, scallop 40-45, jam 7-8;
Preparation method is: (1) adds 4-5 water slow fire boiling 30-35 minute doubly by fortune eupatorium flower, capsicum leaf, japanese plum leaf, STEVIA REBAUDIANA, and filter cleaner is collected filtrate;
(2) scallop and filtrate are mixed into pot, little fire is fried while being dried to the bottom of a pan and is added leftover materials, at 60-65 ℃, boils in a covered pot over a slow fire and takes the dish out of the pot after 30-40 processed minute, sends into baking oven, after drying, pulverizes, and obtains.
2. the preparation method of the chocolate wheat embryo of fish glue according to claim 1, is characterized in that comprising the following steps:
(1) Bulbus Fritillariae Cirrhosae, the stem of noble dendrobium, the shell of areca nut, Rabdosia rubescens, setose thistle, dry land grass, seven of peas are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains extract;
(2) by pineapple making beating, filter cleaner, gained filtrate and extract merge, and add chocolate, and big fire heating is stirred to chocolate melts completely, accesses lactic acid bacteria when temperature is down to 30-40 ℃, and fermentation 2-3 hour, obtains ferment local-flavor chocolate mass;
(3) by shallot segment, mix with dark plum, fish glue, red bayberry, with tea, little fire heating 20-25 minute, filter cleaner, collects filtrate, obtains fish glue soup;
(4) wheat embryo is mixed and sent in pot with fish glue soup, little fire is fried while being dried to the bottom of a pan and is taken the dish out of the pot, and mixes and mixes thoroughly with local flavor chocolate mass, leftover materials, sends into oven for drying, obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310649201.XA CN103689420A (en) | 2013-12-06 | 2013-12-06 | Wheat germ containing fish gelatin and chocolate and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310649201.XA CN103689420A (en) | 2013-12-06 | 2013-12-06 | Wheat germ containing fish gelatin and chocolate and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103689420A true CN103689420A (en) | 2014-04-02 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310649201.XA Pending CN103689420A (en) | 2013-12-06 | 2013-12-06 | Wheat germ containing fish gelatin and chocolate and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN103689420A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104095203A (en) * | 2014-05-26 | 2014-10-15 | 太和县庄老汉杂粮有限公司 | Mangnolia-flavored wheat germ flour and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1522581A (en) * | 2003-02-18 | 2004-08-25 | 戚海燕 | Edible and skin-care milk powder |
| CN102429235A (en) * | 2011-11-11 | 2012-05-02 | 完美（中国）有限公司 | Health care food with functions of relieving physical fatigue and enhancing immunity |
| CN102907621A (en) * | 2012-10-29 | 2013-02-06 | 山东生命海生物科技有限公司 | Production process for wheat germ powder |
| CN103211169A (en) * | 2013-03-16 | 2013-07-24 | 陆开云 | Preparation method of a michelia alba compound jam fermented soybean milk cake |
-
2013
- 2013-12-06 CN CN201310649201.XA patent/CN103689420A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1522581A (en) * | 2003-02-18 | 2004-08-25 | 戚海燕 | Edible and skin-care milk powder |
| CN102429235A (en) * | 2011-11-11 | 2012-05-02 | 完美（中国）有限公司 | Health care food with functions of relieving physical fatigue and enhancing immunity |
| CN102907621A (en) * | 2012-10-29 | 2013-02-06 | 山东生命海生物科技有限公司 | Production process for wheat germ powder |
| CN103211169A (en) * | 2013-03-16 | 2013-07-24 | 陆开云 | Preparation method of a michelia alba compound jam fermented soybean milk cake |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104095203A (en) * | 2014-05-26 | 2014-10-15 | 太和县庄老汉杂粮有限公司 | Mangnolia-flavored wheat germ flour and preparation method thereof |
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Application publication date: 20140402 |