CN103976267A - Preparation process of acorn and kudzuvine root dried noodles - Google Patents
Preparation process of acorn and kudzuvine root dried noodles Download PDFInfo
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- 235000010575 Pueraria lobata Nutrition 0.000 title claims abstract description 40
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- 229920002472 Starch Polymers 0.000 claims abstract description 43
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- 239000006228 supernatant Substances 0.000 claims description 19
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- 235000013202 a hawthorn Nutrition 0.000 abstract 1
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- 210000000028 corpus adiposum pararenale Anatomy 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 238000007824 enzymatic assay Methods 0.000 description 1
- 210000000918 epididymis Anatomy 0.000 description 1
- 201000010063 epididymitis Diseases 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005428 food component Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
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- JAJWGJBVLPIOOH-IZYKLYLVSA-M sodium taurocholate Chemical compound [Na+].C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC(=O)NCCS([O-])(=O)=O)C)[C@@]2(C)[C@@H](O)C1 JAJWGJBVLPIOOH-IZYKLYLVSA-M 0.000 description 1
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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
- 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
- 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
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a preparation process of acorn and kudzuvine root dried noodles. The preparation process comprises the steps: preparing acorn starch, preparing kudzuvine root starch, preparing a hawthorn extract, and preparing the acorn and kudzuvine root dried noodles. The preparation process is simple and rapid, and high in efficiency; the prepared dried noodles have the functions of enhancing the immunity of a human body, promoting the growth and development, cellular metabolism and bone growth, strengthening the physiological function, reducing the blood pressure, and reducing the cholesterol of the human body, has a better prevention and health effects on the cardiovascular and cerebrovascular diseases, is capable of improving the skin and maintaining beauty and keeping young when being eaten for a long time, and is capable of achieving the effect of losing the weight in a healthy manner.
Description
Technical field
The invention belongs to food processing technology field, relate generally to a kind of preparation technology of acorn nut kudzuvine root fine dried noodles.
Background technology
At present, on market, pattern vermicelli are of a great variety, are mainly taking flour as major ingredient, add the auxiliary materials such as egg, beans, coarse food grain, vegetables, make nutrition reinforced noodle, but these class noodles lack health care.Along with the raising of people's living standard, there is health care, the tasty vermicelli person's that is market and consumption joint demand again.
Summary of the invention
The object of this invention is to provide a kind of preparation technology of acorn nut kudzuvine root fine dried noodles, this technique is simple, quick, and efficiency is high, the standby vermicelli that obtain of vermicelli that prepare have enhancing immune function of human body, enhancing development, cellular metabolism, the growth of bone network, strengthen physiological function, reduce blood pressure, reduce body's cholesterol, cardiovascular and cerebrovascular disease is had to good prevention and health-care effect, and adhere to eating and can improve skin quality, beautifying face and moistering lotion, and can reach the effect that health slimming is reduced weight.
The technical scheme that the present invention realizes above-mentioned purpose employing is: a kind of preparation technology of acorn nut kudzuvine root fine dried noodles, comprises the following steps:
The preparation of step 1, acorn starch
Get acorn nut raw material, dry, except shell, the kernel obtaining is carried out to water mill, the slurries that water mill obtains carry out water and float decolouring, obtain acorn nut meal liquid, for subsequent use; Acorn nut meal liquid is placed under-15～-20 DEG C of conditions more than standing 1d, and then lyophilization under 3～10Pa condition, grinds the dry acorn nut powder obtaining evenly, obtains acorn starch, for subsequent use;
The preparation of step 2, pueraria starch
Get raw pueraria material, add the water of 20～40 times of its weight to carry out defibrination after cleaning up, then the slurries that obtain are filtered, separating filtrate and filter residue, be placed in filtrate in container and leave standstill 3～12h, leaves standstill and finish the rear supernatant that extracts, for subsequent use; And naturally dry extracting the precipitation obtaining after supernatant, obtain root of kudzu vine meal, for subsequent use; Above-mentioned filter residue is placed in decocting device, and add supernatant, and after decoction 1～3h, filter, collect filtrate, and to concentrate filtrate to relative density under 70 DEG C of conditions be 1.15～1.25, obtain extracting medicinal extract, will extract extract dry to without moisture, obtain extract, extract is mixed with root of kudzu vine meal, grind evenly, obtain pueraria starch, for subsequent use;
The preparation of step 3, haw thorn extract
Get hawthorn raw material, clean up and be placed in autoclaving pot, first under the pressure of 0.2～0.3MPa, steam 3～7min, add the water of hawthorn raw-material weight 20～50 to decoct 1.5h after steaming end, decoct and finish rear filtration, collect filtrate, filter residue is placed in digester again, adds the decocting of 15～25 times of filter residue weight to boil 1h, filter, collect filtrate, for subsequent use; Merge filtrate twice, be evaporated to paste, dry, pulverize, obtain haw thorn extract, for subsequent use;
The preparation of step 4, acorn nut kudzuvine root fine dried noodles
Get respectively 1～5 part of 10～25 parts of acorn starch that step 1 obtains, 5～15 parts of pueraria starches that step 2 obtains, haw thorn extract that step 3 obtains according to parts by weight, get again 10～20 parts, 60～80 parts of special refined flours and special two flour, after mixing, add water moistening, moulding, dry, packing, completes the preparation of acorn nut kudzuvine root fine dried noodles.
Beneficial effect of the present invention
The vermicelli that one, the present invention prepare have enhancing immune function of human body, enhancing development, cellular metabolism, the growth of bone network, strengthen physiological function, prevent anaemia, reduce blood pressure, reduce body's cholesterol, cardiovascular and cerebrovascular disease is had to good prevention and health-care effect, and adhere to eating and can improve skin quality, beautifying face and moistering lotion, and can reach the effect that health slimming is reduced weight.
Two,, in preparation technology provided by the invention, time prepared by acorn starch, adopt freezing taking away the puckery taste, take away the puckery taste on the one hand effective, can not damage the active ingredient of acorn nut, the time needing is on the other hand shorter, after taking away the puckery taste, can directly enter the lyophilization stage, has effectively improved preparation efficiency.Time prepared by pueraria starch, supernatant after leaving standstill with filtrate is as extract, and the filter residue after defibrination is filtered repeats to extract, and has not only avoided the loss of kudzu vine root, in the pueraria starch that simultaneously makes to obtain, the content of flavones, higher than 1%, has effectively strengthened the health-care effect of vermicelli of the present invention.Add hawthorn, can make on the one hand noodles be more prone to digestion, can promote on the one hand that the present invention is hypotensive, the effect of reducing blood lipid, beautifying face and moistering lotion, weight-reducing.Meanwhile, this preparation technology is simple, quick, and efficiency is high, is suitable for batch production.
Detailed description of the invention
A preparation technology for acorn nut kudzuvine root fine dried noodles, comprises the following steps:
The preparation of step 1, acorn starch
Get acorn nut raw material, dry, except shell, the kernel obtaining is carried out to water mill, the slurries that water mill obtains carry out water and float decolouring, obtain acorn nut meal liquid, for subsequent use; Acorn nut meal liquid is placed under-15～-20 DEG C of conditions more than standing 1d, and then lyophilization under 3～10Pa condition, grinds the dry acorn nut powder obtaining evenly, obtains acorn starch, for subsequent use;
The preparation of step 2, pueraria starch
Get raw pueraria material, add the water of 20～40 times of its weight to carry out defibrination after cleaning up, then the slurries that obtain are filtered, separating filtrate and filter residue, be placed in filtrate in container and leave standstill 3～12h, leaves standstill and finish the rear supernatant that extracts, for subsequent use; And naturally dry extracting the precipitation obtaining after supernatant, obtain root of kudzu vine meal, for subsequent use; Above-mentioned filter residue is placed in decocting device, and add supernatant, and after decoction 1～3h, filter, collect filtrate, and to concentrate filtrate to relative density under 70 DEG C of conditions be 1.15～1.25, obtain extracting medicinal extract, will extract extract dry to without moisture, obtain extract, extract is mixed with root of kudzu vine meal, grind evenly, obtain pueraria starch, for subsequent use;
The preparation of step 3, haw thorn extract
Get hawthorn raw material, clean up and be placed in autoclaving pot, first under the pressure of 0.2～0.3MPa, steam 3～7min, add the water of hawthorn raw-material weight 20～50 to decoct 1.5h after steaming end, decoct and finish rear filtration, collect filtrate, filter residue is placed in digester again, adds the decocting of 15～25 times of filter residue weight to boil 1h, filter, collect filtrate, for subsequent use; Merge filtrate twice, be evaporated to paste, dry, pulverize, obtain haw thorn extract, for subsequent use;
The preparation of step 4, acorn nut kudzuvine root fine dried noodles
Get respectively 1～5 part of 10～25 parts of acorn starch that step 1 obtains, 5～15 parts of pueraria starches that step 2 obtains, haw thorn extract that step 3 obtains according to parts by weight, get again 10～20 parts, 60～80 parts of special refined flours and special two flour, after mixing, add water moistening, moulding, dry, packing, completes the preparation of acorn nut kudzuvine root fine dried noodles.
below in conjunction with specific embodiment, the present invention will be further described:
embodiment 1:
A preparation technology for acorn nut kudzuvine root fine dried noodles, comprises the following steps:
The preparation of step 1, acorn starch
Get acorn nut raw material, dry, except shell, the kernel obtaining is carried out to water mill, the slurries that water mill obtains carry out water and float decolouring, obtain acorn nut meal liquid, for subsequent use; Acorn nut meal liquid is placed under-15～DEG C condition more than standing 1d, and then lyophilization under 3～10Pa condition, grinds the dry acorn nut powder obtaining evenly, obtains acorn starch, for subsequent use;
The preparation of step 2, pueraria starch
Get raw pueraria material, add the water of 20 times of its weight to carry out defibrination after cleaning up, then the slurries that obtain are filtered, separating filtrate and filter residue, be placed in filtrate in container and leave standstill 3h, leaves standstill and finish the rear supernatant that extracts, for subsequent use; And naturally dry extracting the precipitation obtaining after supernatant, obtain root of kudzu vine meal, for subsequent use; Above-mentioned filter residue is placed in decocting device, and add supernatant, and after decoction 1h, filter, collect filtrate, and to concentrate filtrate to relative density under 70 DEG C of conditions be 1.15, obtain extracting medicinal extract, will extract extract dry to without moisture, obtain extract, extract is mixed with root of kudzu vine meal, grind evenly, obtain pueraria starch, for subsequent use;
The preparation of step 3, haw thorn extract
Get hawthorn raw material, clean up and be placed in autoclaving pot, first under the pressure of 0.2～0.3MPa, steam 3min, add the water of hawthorn raw-material weight 20 to decoct 1.5h after steaming end, decoct and finish rear filtration, collect filtrate, filter residue is placed in digester again, adds the decocting of 15 times of filter residue weight to boil 1h, filter, collect filtrate, for subsequent use; Merge filtrate twice, be evaporated to paste, dry, pulverize, obtain haw thorn extract, for subsequent use;
The preparation of step 4, acorn nut kudzuvine root fine dried noodles
Get respectively 1 part of 10 parts of acorn starch that step 1 obtains, 5 parts of pueraria starches that step 2 obtains, haw thorn extract that step 3 obtains according to parts by weight, get again 10 parts, 60 parts of special refined flours and special two flour, after mixing, add water moistening, moulding, dry, packing, completes the preparation of acorn nut kudzuvine root fine dried noodles.
embodiment 2:
A preparation technology for acorn nut kudzuvine root fine dried noodles, comprises the following steps:
The preparation of step 1, acorn starch
Get acorn nut raw material, dry, except shell, the kernel obtaining is carried out to water mill, the slurries that water mill obtains carry out water and float decolouring, obtain acorn nut meal liquid, for subsequent use; Acorn nut meal liquid is placed under-20 DEG C of conditions and leaves standstill 3d, and then lyophilization under 10Pa condition, grinds the dry acorn nut powder obtaining evenly, obtains acorn starch, for subsequent use;
The preparation of step 2, pueraria starch
Get raw pueraria material, add the water of 40 times of its weight to carry out defibrination after cleaning up, then the slurries that obtain are filtered, separating filtrate and filter residue, be placed in filtrate in container and leave standstill 12h, leaves standstill and finish the rear supernatant that extracts, for subsequent use; And naturally dry extracting the precipitation obtaining after supernatant, obtain root of kudzu vine meal, for subsequent use; Above-mentioned filter residue is placed in decocting device, and add supernatant, and after decoction 3h, filter, collect filtrate, and to concentrate filtrate to relative density under 70 DEG C of conditions be 1.25, obtain extracting medicinal extract, will extract extract dry to without moisture, obtain extract, extract is mixed with root of kudzu vine meal, grind evenly, obtain pueraria starch, for subsequent use;
The preparation of step 3, haw thorn extract
Get hawthorn raw material, clean up and be placed in autoclaving pot, first under the pressure of 0.2～0.3MPa, steam 7min, add the water of hawthorn raw-material weight 50 to decoct 1.5h after steaming end, decoct and finish rear filtration, collect filtrate, filter residue is placed in digester again, adds the decocting of 25 times of filter residue weight to boil 1h, filter, collect filtrate, for subsequent use; Merge filtrate twice, be evaporated to paste, dry, pulverize, obtain haw thorn extract, for subsequent use;
The preparation of step 4, acorn nut kudzuvine root fine dried noodles
Get respectively 5 parts of 25 parts of acorn starch that step 1 obtains, 15 parts of pueraria starches that step 2 obtains, haw thorn extracts that step 3 obtains according to parts by weight, get again 20 parts, 80 parts of special refined flours and special two flour, after mixing, add water moistening, moulding, dry, packing, completes the preparation of acorn nut kudzuvine root fine dried noodles.
Can also get yam flour 5-15 part according to parts by weight, mix with acorn starch, pueraria starch etc., prepare acorn nut kudzuvine root fine dried noodles.
embodiment 3:
A preparation technology for acorn nut kudzuvine root fine dried noodles, comprises the following steps:
The preparation of step 1, acorn starch
Get acorn nut raw material, dry, except shell, the kernel obtaining is carried out to water mill, the slurries that water mill obtains carry out water and float decolouring, obtain acorn nut meal liquid, for subsequent use; Acorn nut meal liquid is placed under-18 DEG C of conditions and leaves standstill 2d, and then lyophilization under 3～10Pa condition, grinds the dry acorn nut powder obtaining evenly, obtains acorn starch, for subsequent use;
The preparation of step 2, pueraria starch
Get raw pueraria material, add the water of 30 times of its weight to carry out defibrination after cleaning up, then the slurries that obtain are filtered, separating filtrate and filter residue, be placed in filtrate in container and leave standstill 8h, leaves standstill and finish the rear supernatant that extracts, for subsequent use; And naturally dry extracting the precipitation obtaining after supernatant, obtain root of kudzu vine meal, for subsequent use; Above-mentioned filter residue is placed in decocting device, and add supernatant, and after decoction 2h, filter, collect filtrate, and to concentrate filtrate to relative density under 70 DEG C of conditions be 1.15～1.25, obtain extracting medicinal extract, will extract extract dry to without moisture, obtain extract, extract is mixed with root of kudzu vine meal, grind evenly, obtain pueraria starch, for subsequent use;
The preparation of step 3, haw thorn extract
Get hawthorn raw material, clean up and be placed in autoclaving pot, first under the pressure of 0.2～0.3MPa, steam 5min, add the water of hawthorn raw-material weight 35 to decoct 1.5h after steaming end, decoct and finish rear filtration, collect filtrate, filter residue is placed in digester again, adds the decocting of 20 times of filter residue weight to boil 1h, filter, collect filtrate, for subsequent use; Merge filtrate twice, be evaporated to paste, dry, pulverize, obtain haw thorn extract, for subsequent use;
The preparation of step 4, acorn nut kudzuvine root fine dried noodles
Get respectively 3 parts of 17 parts of acorn starch that step 1 obtains, 10 parts of pueraria starches that step 2 obtains, haw thorn extracts that step 3 obtains according to parts by weight, get again 15 parts, 70 parts of special refined flours and special two flour, after mixing, add water moistening, moulding, dry, packing, completes the preparation of acorn nut kudzuvine root fine dried noodles.
lipopenicillinase experimental study
1. given the test agent
The vermicelli sample that embodiment 3 obtains.
animal subject and raising condition
Male mouse of kunming, 30, clean level, body weight 22 ± 2 g.
Experimental animal feeding condition: barrier system Animal House, 22 ± 2 DEG C of temperature, relative humidity 40% ~ 60%, controlling lighting hours is 14 h, sub-cage rearing, every group of 2 cages, ad lib and drinking-water, change bedding and padding in time, fixed time cleaning mouse cage and water bottle etc.Mouse adapts to start to test after one week.
feed
Feed I: 50% basal feed+50% given the test agent;
Feed II: high lipid food (85% basal feed+4% cholesterol+10% lard+1% sodium taurocholate);
Feed III: 50% high lipid food+50% given the test agent, high lipid food component is described above.
reagent
T-CHOL (TC) kit, triglycerides (TG) kit, HDL-C (HDL-C) kit, LDL-C (LDL-C) kit.
instrument
Kjeldahl apparatus, ELIASA, Laser Scanning Confocal Microscope, ultraviolet-uisible spectrophotometer, Rotary Evaporators, electronic analytical balance.
reducing blood lipid weight-reducing experiment
30 mouse are divided into six groups at random, 10 every group; Be respectively Normal group, hyperlipidemia model group, effect test group.Normal group feeding feed I, hyperlipidemia model group feeding feed II, effect test group feeding feed stuff III.
lipid-lowering test detects index
(1) serum TC, TG, HDL-C, LDL-C content
Raised for the 8th weekend mouse, water 12 h are can't help in fasting, and eyeball is got blood, 4 DEG C of standing 1.5 h of whole blood, low-temperature centrifugation 15 min, separation of serum, enzymatic assays serum TC, TG, HDL-C and LDL-C.
(2) liver weight and liver index, the total fat in abdominal cavity weigh and fat index
After getting blood, the dislocation of mouse cervical vertebra is put to death, and takes out liver, and with physiological saline washing, filter paper blots the physiological saline of remained on surface, weighs immediately, records the liver weight of every mouse.Before killing mouse, claim to obtain Mouse Weight, with liver anharmonic ratio body weight, calculate Mouse Liver index.
Take out after liver, the abdominal cavity fat of mouse is carefully peeled off out, comprise all fat of stomach fat, perirenal fat and epididymis.Wash filter paper with physiological saline and blot, accurately weigh immediately.With abdominal cavity total fat anharmonic ratio body weight, calculate the fat index of every mouse.
. statistical procedures
All data acquisitions are analyzed with SAS, (x ± s) represent, relatively group difference for result.
experimental result
(1) serum TC, TG, HDL-C, LDL-C content
The each group of table 1 mouse mouse blood lipid level
#P<0.01, model group and normal group comparison; * P<0.01, administration group and model group comparison.
(2) liver weight and liver index, the total fat in abdominal cavity weigh and fat index
The each group of table 2 mouse liver exponential sum fat index
#P<0.01, model group and normal group comparison; * P<0.05, administration group and model group comparison.
Can find out by research, acorn nut kudzuvine root fine dried noodles provided by the invention has obvious Antilipemic health effect.
Claims (1)
1. a preparation technology for acorn nut kudzuvine root fine dried noodles, is characterized in that: comprise the following steps:
The preparation of step 1, acorn starch
Get acorn nut raw material, dry, except shell, the kernel obtaining is carried out to water mill, the slurries that water mill obtains carry out water and float decolouring, obtain acorn nut meal liquid, for subsequent use; Acorn nut meal liquid is placed under-15～-20 DEG C of conditions more than standing 1d, and then lyophilization under 3～10Pa condition, grinds the dry acorn nut powder obtaining evenly, obtains acorn starch, for subsequent use;
The preparation of step 2, pueraria starch
Get raw pueraria material, add the water of 20～40 times of its weight to carry out defibrination after cleaning up, then the slurries that obtain are filtered, separating filtrate and filter residue, be placed in filtrate in container and leave standstill 3～12h, leaves standstill and finish the rear supernatant that extracts, for subsequent use; And naturally dry extracting the precipitation obtaining after supernatant, obtain root of kudzu vine meal, for subsequent use; Above-mentioned filter residue is placed in decocting device, and add supernatant, and after decoction 1～3h, filter, collect filtrate, and to concentrate filtrate to relative density under 70 DEG C of conditions be 1.15～1.25, obtain extracting medicinal extract, will extract extract dry to without moisture, obtain extract, extract is mixed with root of kudzu vine meal, grind evenly, obtain pueraria starch, for subsequent use;
The preparation of step 3, haw thorn extract
Get hawthorn raw material, clean up and be placed in autoclaving pot, first under the pressure of 0.2～0.3MPa, steam 3～7min, add the water of hawthorn raw-material weight 20～50 to decoct 1.5h after steaming end, decoct and finish rear filtration, collect filtrate, filter residue is placed in digester again, adds the decocting of 15～25 times of filter residue weight to boil 1h, filter, collect filtrate, for subsequent use; Merge filtrate twice, be evaporated to paste, dry, pulverize, obtain haw thorn extract, for subsequent use;
The preparation of step 4, acorn nut kudzuvine root fine dried noodles
Get respectively 1～5 part of 10～25 parts of acorn starch that step 1 obtains, 5～15 parts of pueraria starches that step 2 obtains, haw thorn extract that step 3 obtains according to parts by weight, get again 10～20 parts, 60～80 parts of special refined flours and special two flour, after mixing, add water moistening, moulding, dry, packing, completes the preparation of acorn nut kudzuvine root fine dried noodles.
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| CN103976267B (en) | 2015-09-09 |
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