CN104187311A - Dumpling flour prepared from highland barley and preparation method thereof - Google Patents
Dumpling flour prepared from highland barley and preparation method thereof Download PDFInfo
- Publication number
- CN104187311A CN104187311A CN201410352020.5A CN201410352020A CN104187311A CN 104187311 A CN104187311 A CN 104187311A CN 201410352020 A CN201410352020 A CN 201410352020A CN 104187311 A CN104187311 A CN 104187311A
- Authority
- CN
- China
- Prior art keywords
- highland barley
- parts
- flour
- leaf
- powder
- 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
- 240000005979 Hordeum vulgare Species 0.000 title claims abstract description 43
- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 43
- 235000013312 flour Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims description 9
- 239000000843 powder Substances 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000000463 material Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000010254 Jasminum officinale Nutrition 0.000 claims abstract description 7
- 240000005385 Jasminum sambac Species 0.000 claims abstract description 7
- 240000005373 Panax quinquefolius Species 0.000 claims abstract description 7
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 7
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 7
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 7
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 4
- 230000008569 process Effects 0.000 claims abstract description 4
- 240000001949 Taraxacum officinale Species 0.000 claims abstract 3
- 235000014347 soups Nutrition 0.000 claims description 19
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 18
- 235000013399 edible fruits Nutrition 0.000 claims description 17
- 244000265736 Nelumbo pentapetala Species 0.000 claims description 12
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 12
- 244000144725 Amygdalus communis Species 0.000 claims description 9
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 9
- 235000020224 almond Nutrition 0.000 claims description 9
- 239000012752 auxiliary agent Substances 0.000 claims description 9
- 235000008671 Calycanthus floridus Nutrition 0.000 claims description 8
- 244000025311 Calycanthus occidentalis Species 0.000 claims description 8
- 235000008670 Calycanthus occidentalis Nutrition 0.000 claims description 8
- 235000004520 Lindera benzoin Nutrition 0.000 claims description 8
- 235000008262 Lindera benzoin var. benzoin Nutrition 0.000 claims description 8
- 241001546929 Campsis grandiflora Species 0.000 claims description 7
- 240000000716 Durio zibethinus Species 0.000 claims description 7
- 235000006025 Durio zibethinus Nutrition 0.000 claims description 7
- 235000020183 skimmed milk Nutrition 0.000 claims description 7
- 241000205585 Aquilegia canadensis Species 0.000 claims description 6
- 240000006248 Broussonetia kazinoki Species 0.000 claims description 6
- 241000522254 Cassia Species 0.000 claims description 6
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 6
- 244000067456 Chrysanthemum coronarium Species 0.000 claims description 6
- 235000007871 Chrysanthemum coronarium Nutrition 0.000 claims description 6
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 6
- 235000008326 Trichosanthes anguina Nutrition 0.000 claims description 6
- 244000078912 Trichosanthes cucumerina Species 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 6
- 239000006071 cream Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 235000011837 pasties Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 239000000428 dust Substances 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 230000001186 cumulative effect Effects 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 244000098338 Triticum aestivum Species 0.000 claims 2
- 235000013339 cereals Nutrition 0.000 abstract description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 239000003814 drug Substances 0.000 abstract description 4
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- 235000012000 cholesterol Nutrition 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 244000025352 Artocarpus heterophyllus Species 0.000 abstract 2
- 235000008725 Artocarpus heterophyllus Nutrition 0.000 abstract 2
- 235000013336 milk Nutrition 0.000 abstract 2
- 239000008267 milk Substances 0.000 abstract 2
- 210000004080 milk Anatomy 0.000 abstract 2
- 241001474374 Blennius Species 0.000 abstract 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 240000001980 Cucurbita pepo Species 0.000 abstract 1
- 235000009852 Cucurbita pepo Nutrition 0.000 abstract 1
- 240000000249 Morus alba Species 0.000 abstract 1
- 235000008708 Morus alba Nutrition 0.000 abstract 1
- 240000006023 Trichosanthes kirilowii Species 0.000 abstract 1
- 235000009818 Trichosanthes kirilowii Nutrition 0.000 abstract 1
- 239000000654 additive Substances 0.000 abstract 1
- 229940098396 barley grain Drugs 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- 241000245665 Taraxacum Species 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000009736 wetting Methods 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 241001090347 Bignoniaceae Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000080208 Canella winterana Species 0.000 description 1
- 235000008499 Canella winterana Nutrition 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010019909 Hernia Diseases 0.000 description 1
- 241000218377 Magnoliaceae Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 208000037386 Typhoid Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 235000019998 barley wine Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000009331 sowing Methods 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 201000008297 typhoid fever Diseases 0.000 description 1
- 230000035899 viability Effects 0.000 description 1
- 230000008673 vomiting Effects 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A dumpling flour prepared from highland barley is characterized by being prepared from following raw materials comprising, by weight, 450-500 parts of highland barley grains, 50-60 parts of low-gluten flour, 15-18 parts of defatted milk powder, 12-14 parts of seaweed powder, 8-10 parts of sesame paste, 50-60 parts of jackfruit pulp, 8-10 parts of honey, 6-8 parts of trichosanthes kirilowii leaves, 14-16 parts of cinnamon, 20-25 parts of mulberry leaves, 5-8 parts of American ginseng, 4-7 parts of dandelion, 6-9 parts of jasmine flower buds, 5-8 parts of gourd seeds, 4-5 parts of additives and a proper amount of water. The invention provides the dumpling flour prepared from the highland barley. The dumpling flour is prepared by moistening the highland barley grains and grinding the highland barley grains into powder with addition of the auxiliary materials. Highland barley flour has important functions of reducing cholesterol, resisting tumor, enhancing immunity and the like. The highland barley flour is soft and flexible in texture. With addition of defatted milk and steamed jackfruit pulp, not only is flavors are increased but also the highland barley flour is enhanced in tension so that the highland barley flour is not liable to crack and is quite suitable for being used as dumpling flour. The highland barley flour can retain a toughness of a finished dumpling wrapper, is not liable to absorb water, loosen and even break. The highland barley grain is moistened through a traditional Chinese medicine decoction and finally is aged through microwave so that a powder removing process is easier to carry out.
Description
Technical field
The present invention is dumpling flour of a kind of highland barley making and preparation method thereof, belongs to the technology field of health-care flour in food.
Background technology
The root system of highland barley belongs to the system of fibrous root, primary root and secondary root, consists of, and primary root is grown by the embryo of seed, the general 5-6 bar of primary root, many have a 7-8 bar, and primary root, before Seedling Stage forms from germination to root mass, plays the important function that absorbs and supply with seedling nutrition.How many and the seed size of primary root number and seed vitality are closely related.Seed is large and full, and viability is strong, and its primary root number is more, and the seedling growing is also healthy and strong.Otherwise, seed slight of stature, the seed that mass of 1000 kernel is little and not full, the primary root number of its generation is few, and seedling is weak thin.Under good edaphic condition, when autumn sowing highland barley survives the winter, primary root embedded depth can reach 60～70cm, and to late growth stage, some kind primary roots can reach 200cm left and right.
Highland barley has abundant nutritive value and outstanding medicines and health protection effect, in the Qinghai-Tibet Platean of high and cold anoxic, is no lack of centenarian why, this and normal food highland barley, and the medical health care function effect outstanding with highland barley is undivided.According to < < Bencao Shiyi > >, record: highland barley, during lower gas is wide, strong lean power, dehumidifying sweating, antidiarrheal.Tibetan medicine's ancient books and records < < Jingzhubencao > >, more using highland barley as a kind of important drugs, is used for the treatment of various diseases.
Highland barley can brew barley wine, it is the primary raw material that Tibetan people is made zanba, roasted qingke barley flour, highland barley is worn into face after frying and is mixing and eating with buttered tea, people also manufacture zanba, roasted qingke barley flour by highland barley and pea fusion, the nutrition of highland barley is than more rich, from interrelated data to recently seeing the staple food zanba, roasted qingke barley flour of Tibetan people, nutritive value is not less than the nutrition of other cereal, some nutrients are also higher than other cereal, the zanba, roasted qingke barley flour that highland barley is made is the traditional food of Tibetan people still not, and appear at the main restaurant of Lhasa as hiding to eat, become reception foreign guest's important foodstuffs.
Summary of the invention
The dumpling flour that highland barley is made, is characterized in that being made by the raw material of following weight portion: hullessbarley seed 450 ~ 500, Self-raising flour 50 ~ 60, skim milk powder 15 ~ 18, seawood meal 12 ~ 14, sesame cream 8 ~ 10, durian pulp 50 ~ 60, honey 8 ~ 10, Snakegourd Fruit leaf 6 ~ 8, Chinese cassia tree 14 ~ 16, paper mulberry bark 20 ~ 25, American Ginseng 5 ~ 8, dandelion 4 ~ 7, jasmine petal 6 ~ 9, cucurbit seed 5 ~ 8, auxiliary agent 4 ~ 5 and appropriate water;
Described auxiliary agent has the raw material of following weight portion to make: leaf of GAIGUO 4 ~ 6, Chinese trumpet creeper 5 ~ 7, Radix Angelicae Sinensis leaf 14 ~ 18, combined spicebush fruit 8 ~ 10, pungent sprout spend 5 ~ 7, honeysuckle 5 ~ 6, almond powder 25 ~ 30, American lotus 12 ~ 15, cassia twig 6 ~ 8, wheat stalk 4 ~ 6, crowndaisy chrysanthemum 4 ~ 5, lotus leaf 6 ~ 7 and appropriate water; Preparation method is: (1) mixes leaf of GAIGUO, Chinese trumpet creeper, combined spicebush fruit, pungent sprout flower, honeysuckle and crowndaisy chrysanthemum, adds 1.5 ~ 2.5 times to the water of cumulative volume, decocts to little fire after boiling, to boil 60 ~ 70min and obtain condensed soup juice, filters to obtain soup juice; (2) by the soup juice that adds (1) to obtain after almond powder frying 3 ~ 5min, furnishing pasty state; (3) mix Radix Angelicae Sinensis leaf, American lotus, cassia twig, wheat stalk and lotus leaf, added after water did not have material 6 ~ 8cm and boil, stifling (2) described pasty state almond powder, continues 30 ~ 40min simultaneously, completes post-drying and pulverizes and get final product.
A preparation method for the dumpling flour that highland barley is made, is characterized in that comprising following step:
(1) mix Snakegourd Fruit leaf, Chinese cassia tree, paper mulberry bark, American Ginseng, dandelion, jasmine petal, cucurbit seed, auxiliary agent and other following residual components not relating to, add water to liquid level and exceed material 8 ~ 10cm, decoct 60 ~ 70min and be brewed into soup juice, filter to obtain soup juice;
(2) choose dry hullessbarley seed, with thickness, be no more than 5cm and divide, then (1) gained soup juice is sprayed on seed, keep surface wettability 10 ~ 14h to carry out wet processes, after completing, be put under the microwave condition of 0.4 ~ 0.8kw and carry out slaking 6 ~ 10min;
(3) hullessbarley seed of (2) is carried out to abrasive dust, after sieve powder, obtain rough highland barley flour;
(4) durian pulp blending honey is steamed to ripe rotten, after smashing to pieces, be added in the highland barley flour of (3) gained together with Self-raising flour, skim milk powder, seawood meal, sesame cream, add appropriate water and just in time stir into paste to mix, final drying is also pulverized and is obtained.
The rare materials that occur in invention are described below:
Leaf of GAIGUO: leaf of GAIGUO is the leaf that integrates the Multifunctional fruit tree of nutrition, health care, ecology, the exclusive new fine quality of fruit of China of finding and selecting from Lee of wild plant Europe, its fruit calcium content is high.
Chinese trumpet creeper: Bignoniaceae, reach the clouds to belong to and climb up by holding on to liana, have promoting circulation of blood to go the effect of the stasis of blood, cooling blood, expelling wind, also have an ornamental value.
Pungent sprout flower: be Magnoliaceae, deciduous tree plant, take dry flower as medicinal, has cold-dispelling, the effect of clearing the nasal passage.
Combined spicebush fruit: be the fruit of the canella root of three-nerved spicebush, the insidious typhoid fever of master, cold vomiting and diarrhoea, hernia stomachache etc. when medicinal; Be born in endroit spinney or the ground such as border and the foot of a mountain, wilderness.
Advantage of the present invention: the present invention is the dumpling flour that a kind of highland barley is made, it by hullessbarley seed through abrasive dust after wetting and add auxiliary material and make, highland barley powder is by reducing cholesterol, impedance tumour, improve the important effects such as immunity, its face matter softness is flexible, mixing skimmed milk, the durian pulp cooking not only can increase taste, can also effectively increase the tension force of face, make it not easy fracture, be particularly suitable for being used as dumpling flour, the toughness that keeps finished product dumpling skin, be difficult for water suction loose rotten even broken, seed is wetting, and to be that Chinese herbal medicine formula is decocted soup moistening, this is last with microwave ripening, easier shedding.
The specific embodiment
Embodiment 1:
The dumpling flour that highland barley is made, is characterized in that by following weight portion (unit: raw material g) is made: hullessbarley seed 450 ~ 500, Self-raising flour 50 ~ 60, skim milk powder 15 ~ 18, seawood meal 12 ~ 14, sesame cream 8 ~ 10, durian pulp 50 ~ 60, honey 8 ~ 10, Snakegourd Fruit leaf 6 ~ 8, Chinese cassia tree 14 ~ 16, paper mulberry bark 20 ~ 25, American Ginseng 5 ~ 8, dandelion 4 ~ 7, jasmine petal 6 ~ 9, cucurbit seed 5 ~ 8, auxiliary agent 4 ~ 5 and appropriate water;
Described auxiliary agent has the raw material of following weight portion to make: leaf of GAIGUO 4 ~ 6, Chinese trumpet creeper 5 ~ 7, Radix Angelicae Sinensis leaf 14 ~ 18, combined spicebush fruit 8 ~ 10, pungent sprout spend 5 ~ 7, honeysuckle 5 ~ 6, almond powder 25 ~ 30, American lotus 12 ~ 15, cassia twig 6 ~ 8, wheat stalk 4 ~ 6, crowndaisy chrysanthemum 4 ~ 5, lotus leaf 6 ~ 7 and appropriate water; Preparation method is: (1) mixes leaf of GAIGUO, Chinese trumpet creeper, combined spicebush fruit, pungent sprout flower, honeysuckle and crowndaisy chrysanthemum, adds 1.5 ~ 2.5 times to the water of cumulative volume, decocts to little fire after boiling, to boil 60 ~ 70min and obtain condensed soup juice, filters to obtain soup juice; (2) by the soup juice that adds (1) to obtain after almond powder frying 3 ~ 5min, furnishing pasty state; (3) mix Radix Angelicae Sinensis leaf, American lotus, cassia twig, wheat stalk and lotus leaf, added after water did not have material 6 ~ 8cm and boil, stifling (2) described pasty state almond powder, continues 30 ~ 40min simultaneously, completes post-drying and pulverizes and get final product.
A preparation method for the dumpling flour that highland barley is made, is characterized in that comprising following step:
(1) mix Snakegourd Fruit leaf, Chinese cassia tree, paper mulberry bark, American Ginseng, dandelion, jasmine petal, cucurbit seed, auxiliary agent and other following residual components not relating to, add water to liquid level and exceed material 8 ~ 10cm, decoct 60 ~ 70min and be brewed into soup juice, filter to obtain soup juice;
(2) choose dry hullessbarley seed, with thickness, be no more than 5cm and divide, then (1) gained soup juice is sprayed on seed, keep surface wettability 10 ~ 14h to carry out wet processes, after completing, be put under the microwave condition of 0.4 ~ 0.8kw and carry out slaking 6 ~ 10min;
(3) hullessbarley seed of (2) is carried out to abrasive dust, after sieve powder, obtain rough highland barley flour;
(4) durian pulp blending honey is steamed to ripe rotten, after smashing to pieces, be added in the highland barley flour of (3) gained together with Self-raising flour, skim milk powder, seawood meal, sesame cream, add appropriate water and just in time stir into paste to mix, final drying is also pulverized and is obtained.
Claims (2)
1. the dumpling flour that highland barley is made, is characterized in that being made by the raw material of following weight portion: hullessbarley seed 450 ~ 500, Self-raising flour 50 ~ 60, skim milk powder 15 ~ 18, seawood meal 12 ~ 14, sesame cream 8 ~ 10, durian pulp 50 ~ 60, honey 8 ~ 10, Snakegourd Fruit leaf 6 ~ 8, Chinese cassia tree 14 ~ 16, paper mulberry bark 20 ~ 25, American Ginseng 5 ~ 8, dandelion 4 ~ 7, jasmine petal 6 ~ 9, cucurbit seed 5 ~ 8, auxiliary agent 4 ~ 5 and appropriate water;
Described auxiliary agent has the raw material of following weight portion to make: leaf of GAIGUO 4 ~ 6, Chinese trumpet creeper 5 ~ 7, Radix Angelicae Sinensis leaf 14 ~ 18, combined spicebush fruit 8 ~ 10, pungent sprout spend 5 ~ 7, honeysuckle 5 ~ 6, almond powder 25 ~ 30, American lotus 12 ~ 15, cassia twig 6 ~ 8, wheat stalk 4 ~ 6, crowndaisy chrysanthemum 4 ~ 5, lotus leaf 6 ~ 7 and appropriate water; Preparation method is: (1) mixes leaf of GAIGUO, Chinese trumpet creeper, combined spicebush fruit, pungent sprout flower, honeysuckle and crowndaisy chrysanthemum, adds 1.5 ~ 2.5 times to the water of cumulative volume, decocts to little fire after boiling, to boil 60 ~ 70min and obtain condensed soup juice, filters to obtain soup juice; (2) by the soup juice that adds (1) to obtain after almond powder frying 3 ~ 5min, furnishing pasty state; (3) mix Radix Angelicae Sinensis leaf, American lotus, cassia twig, wheat stalk and lotus leaf, added after water did not have material 6 ~ 8cm and boil, stifling (2) described pasty state almond powder, continues 30 ~ 40min simultaneously, completes post-drying and pulverizes and get final product.
2. the preparation method of the dumpling flour that a kind of highland barley is made according to claim 1, is characterized in that comprising following step:
(1) mix Snakegourd Fruit leaf, Chinese cassia tree, paper mulberry bark, American Ginseng, dandelion, jasmine petal, cucurbit seed, auxiliary agent and other following residual components not relating to, add water to liquid level and exceed material 8 ~ 10cm, decoct 60 ~ 70min and be brewed into soup juice, filter to obtain soup juice;
(2) choose dry hullessbarley seed, with thickness, be no more than 5cm and divide, then (1) gained soup juice is sprayed on seed, keep surface wettability 10 ~ 14h to carry out wet processes, after completing, be put under the microwave condition of 0.4 ~ 0.8kw and carry out slaking 6 ~ 10min;
(3) hullessbarley seed of (2) is carried out to abrasive dust, after sieve powder, obtain rough highland barley flour;
(4) durian pulp blending honey is steamed to ripe rotten, after smashing to pieces, be added in the highland barley flour of (3) gained together with Self-raising flour, skim milk powder, seawood meal, sesame cream, add appropriate water and just in time stir into paste to mix, final drying is also pulverized and is obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410352020.5A CN104187311A (en) | 2014-07-23 | 2014-07-23 | Dumpling flour prepared from highland barley and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410352020.5A CN104187311A (en) | 2014-07-23 | 2014-07-23 | Dumpling flour prepared from highland barley and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104187311A true CN104187311A (en) | 2014-12-10 |
Family
ID=52072828
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410352020.5A Pending CN104187311A (en) | 2014-07-23 | 2014-07-23 | Dumpling flour prepared from highland barley and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104187311A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942144A (en) * | 2016-05-06 | 2016-09-21 | 安徽金麦乐面业有限公司 | Sobering-up fruit-vegetable dumpling flour and preparation method thereof |
| CN111374267A (en) * | 2020-02-24 | 2020-07-07 | 江苏省农业科学院 | Nutritional health-care yuanmai steamed stuffed bun and making method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101965942A (en) * | 2010-09-03 | 2011-02-09 | 史定国 | Highland barley self-raising flour |
| CN103494070A (en) * | 2013-10-22 | 2014-01-08 | 安徽徽王食品有限公司 | White gourd multigrain fried flour and preparation method thereof |
| CN103598531A (en) * | 2013-11-28 | 2014-02-26 | 张桓毓 | Durian composite rice flour noodles and preparation method thereof |
| CN103689383A (en) * | 2013-11-25 | 2014-04-02 | 明光市桂花面粉有限公司 | Cancer-prevention health noodles and preparation method thereof |
| CN103689028A (en) * | 2013-12-07 | 2014-04-02 | 颍上县管氏面制品有限公司 | Sweet osmanthus-blackberry healthcare flour and preparation method thereof |
| CN103734584A (en) * | 2013-11-26 | 2014-04-23 | 明光市白云面粉有限公司 | Spleen invigorating and stomach tonifying flour and preparation method thereof |
-
2014
- 2014-07-23 CN CN201410352020.5A patent/CN104187311A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101965942A (en) * | 2010-09-03 | 2011-02-09 | 史定国 | Highland barley self-raising flour |
| CN103494070A (en) * | 2013-10-22 | 2014-01-08 | 安徽徽王食品有限公司 | White gourd multigrain fried flour and preparation method thereof |
| CN103689383A (en) * | 2013-11-25 | 2014-04-02 | 明光市桂花面粉有限公司 | Cancer-prevention health noodles and preparation method thereof |
| CN103734584A (en) * | 2013-11-26 | 2014-04-23 | 明光市白云面粉有限公司 | Spleen invigorating and stomach tonifying flour and preparation method thereof |
| CN103598531A (en) * | 2013-11-28 | 2014-02-26 | 张桓毓 | Durian composite rice flour noodles and preparation method thereof |
| CN103689028A (en) * | 2013-12-07 | 2014-04-02 | 颍上县管氏面制品有限公司 | Sweet osmanthus-blackberry healthcare flour and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942144A (en) * | 2016-05-06 | 2016-09-21 | 安徽金麦乐面业有限公司 | Sobering-up fruit-vegetable dumpling flour and preparation method thereof |
| CN111374267A (en) * | 2020-02-24 | 2020-07-07 | 江苏省农业科学院 | Nutritional health-care yuanmai steamed stuffed bun and making method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104351625A (en) | Anticancer health-care buckwheat flour and preparation method thereof | |
| CN103689406A (en) | Haw tea aroma rice and preparation method thereof | |
| CN103989068B (en) | A kind of purple perilla noodles and preparation method thereof | |
| CN104137970A (en) | Coarse cereal flour and preparing method thereof | |
| CN104171856A (en) | Coarse cereal flour with effect of soothing nerves and preparation method thereof | |
| CN104206978A (en) | Green bean sprout compound highland barley flour and preparation method thereof | |
| CN103989061A (en) | Black tea-containing nutritional health noodle and making method thereof | |
| CN103989063B (en) | A kind of sea food flavor noodles and preparation method thereof | |
| CN104222755A (en) | Jasmine-flavored highland barley flour and preparation method thereof | |
| CN104256269A (en) | Flour used for making steamed bread and preparation method of flour | |
| CN103989066A (en) | Summer appetite whetting noodle and making method thereof | |
| CN103947717A (en) | Health care lotus leaf glutinous rice cake and processing method thereof | |
| KR20140075663A (en) | The traditional glutinous starch syrup to content some of wild jujube | |
| CN104222853A (en) | Snow pear lung-moistening health rice and preparation method thereof | |
| KR20030004180A (en) | Instant coffee containing plant ingredients | |
| CN104068390A (en) | Baked milk tea and preparation method thereof | |
| CN104187311A (en) | Dumpling flour prepared from highland barley and preparation method thereof | |
| CN106511558A (en) | Traditional Chinese medicine composition for relieving coughs and reducing sputum and bergamot fruit sweetend roll | |
| CN111280415A (en) | Medicinal and edible dendrobe and snow pear syrup and preparation method thereof | |
| CN103989109A (en) | Fresh and tender non-glutinous lotus root cake and preparation method thereof | |
| CN108783228A (en) | Dendrobium candidum noodles and preparation method thereof | |
| KR20080104221A (en) | Second speed expansion corn silk leach tea and drink tea | |
| CN103444937B (en) | Morning tea bag for preserving health in autumn | |
| CN105942178A (en) | Fine dried dendrobium noodle and making method thereof | |
| CN104172003A (en) | Eastern bracken fern rhizome flour for making steamed bread and preparation method of eastern bracken fern rhizome flour |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141210 |