CN104304945A - Making method of flammulina velutipes fungus powder dried noodles - Google Patents
Making method of flammulina velutipes fungus powder dried noodles Download PDFInfo
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- CN104304945A CN104304945A CN201410533793.3A CN201410533793A CN104304945A CN 104304945 A CN104304945 A CN 104304945A CN 201410533793 A CN201410533793 A CN 201410533793A CN 104304945 A CN104304945 A CN 104304945A
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- making method
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- flammulina velutipes
- dried noodles
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- 239000000843 powder Substances 0.000 title claims abstract description 23
- 235000012149 noodles Nutrition 0.000 title claims abstract description 11
- 238000000034 method Methods 0.000 title claims abstract description 7
- 240000006499 Flammulina velutipes Species 0.000 title abstract 4
- 241000209140 Triticum Species 0.000 claims abstract description 11
- 235000021307 Triticum Nutrition 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 241000894006 Bacteria Species 0.000 claims description 16
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 13
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 108010068370 Glutens Proteins 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 8
- 235000021312 gluten Nutrition 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 239000004744 fabric Substances 0.000 claims description 4
- 238000011081 inoculation Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 4
- 210000004080 milk Anatomy 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 230000002035 prolonged effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 229920002581 Glucomannan Polymers 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 244000003416 Asparagus officinalis Species 0.000 claims 1
- 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 6
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 3
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 abstract description 3
- 239000004472 Lysine Substances 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 208000026106 cerebrovascular disease Diseases 0.000 abstract description 3
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 230000002526 effect on cardiovascular system Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 235000016640 Flammulina velutipes Nutrition 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000012535 impurity Substances 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000012216 screening Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 241000234427 Asparagus Species 0.000 description 12
- 230000000694 effects Effects 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 241000222485 Agaricales Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 241001537207 Flammulina Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241000756137 Hemerocallis Species 0.000 description 1
- 208000002682 Hyperkalemia Diseases 0.000 description 1
- 206010021036 Hyponatraemia Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 241000746966 Zizania Species 0.000 description 1
- 235000002636 Zizania aquatica Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000118 anti-neoplastic effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 231100000397 ulcer Toxicity 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
- A23L7/109—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
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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a making method of flammulina velutipes fungus powder dried noodles, belonging to the field of food processing. The making method is characterized in that a processing technology flow including the steps of soaking wheat grains, sterilizing, cooling, carrying out inoculated culture, drying, crushing, screening, kneading dough, tabletting and packaging to obtain the finished product is adopted. The making method has the beneficial effects that the finished product is uniform in thickness and free of breakage and impurities and has the unique flavor of flammulina velutipes; the flammulina velutipes fungus powder dried noodles not only are rich in nutrients, but also contain rich lysine, have the functions of promoting the intelligence development of children, restricting rise of the blood fat, reducing the cholesterol and preventing the cardiovascular and cerebrovascular diseases and suitable for people of all ages, and the making method is simple to operate.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of golden mushroom powder vermicelli.
Background technology
Asparagus formal name used at school hair handle money bacterium, also known as the little fiery mushroom of hair handle, structure bacterium, plain mushroom, dried mushroom, plain wild rice, freezes bacterium, golden mushroom, intelligence mushroom etc., because its stem is elongated, like day lily, therefore claims asparagus, and belonging to Agaricales Bai Mo section genus flammulina, is a kind of bacterium algae lichens.
The effect of asparagus: the amino acid whose content of asparagus is very abundant, and especially the content of lysine is high especially, has the function promoting children ' s intelligence development; Not only can prevention and therapy hepatopathy and stomach, enteron aisle ulcer, and applicable hyperpietic, overweight people and the elderly are edible, because it is a kind of hyperkalemia hyponatremia food; Also have and suppress blood fat to raise, reduce cholesterol, the function of control cardiovascular and cerebrovascular disease; Often edible asparagus can play resisting fatigue, anti-inflammation, elimination heavy metal salts substances, antineoplastic action.
Fresh asparagus is not easily preserved, and for being processed into the comprehensive utilization that golden mushroom powder vermicelli can realize asparagus raw material, instant, and being convenient to store, improving its economic worth.
Summary of the invention
The object of the invention is the problem that solution asparagus is not easily preserved, a kind of preparation method of golden mushroom powder vermicelli is provided.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for golden mushroom powder vermicelli, is characterized in that: the processing process of employing wheat → immersion → sterilizing → cooling → inoculated and cultured → dry → pulverize → sieve → and face → compressing tablet → packaging → finished product, and concrete operation step is:
The making of A, bacterium powder: after wheat clear water is dipped to water content 80%, loads in bottle, sterilizing normal-pressure sterilization 3-5 hour after 1 hour under 0.3 MPa; To be cooled to 28 DEG C time, in inoculating hood, access asparagus original seed, cultivate at the temperature of 26 DEG C after inoculation and namely cover with mycelia in 20-25 days; Wheat mycelia is dug out in bottle, dries at the temperature of 50 DEG C, then pulverize with pulverizer, cross 120 mesh sieves, obtain bacterium powder;
B and face: the ratio batching adding 7 kilograms of Strong flours, 5 kilograms of milk in 2 kilograms of bacterium powder, the glucomannans and the water that separately add 0.6-0.8% are appropriate; Pour into after batching in mixer, stir 25 minutes, cohere each other to flour and form gluten having certain extensibility, then the fabric mixed and stirred is placed 10-20 minute under room temperature;
C, compressing tablet: should go up machine compressing tablet in time after material base slaking, first prolonged by two roll-in, begin to take shape thin slice, more progressively rolled by several pressure roller, gluten network is evenly distributed, then with flaking machine, dough sheet is cut into the noodles of 2-3 mm wide;
D, to dry in the shade: put by wetted surface bar and dry in the shade under cryogenic, temperature is 26 DEG C, and relative temperature is 60%-70%, and have the place of certain air quantity slowly dry;
E, packaging: by the dried noodles paper bag packing being printed on the printed words such as name of product, batching, manufacturer, can go on the market.
Beneficial effect: product thickness of the present invention is consistent, without fracture, free from admixture, tool asparagus peculiar taste; This product is not only nutritious, and containing abundant lysine, can promote the growth of children's intelligence, also has and suppresses blood fat to raise, reduce cholesterol, effect of control cardiovascular and cerebrovascular disease.Simple to operate, all-ages.
Detailed description of the invention
Embodiment 1
:
A preparation method for golden mushroom powder vermicelli, concrete operation step is:
The making of A, bacterium powder: after wheat clear water is dipped to water content 70%, loads in bottle, sterilizing normal-pressure sterilization 4-6 hour after 3 hours under 0.08 MPa; To be cooled to 20 DEG C time, in inoculating hood, access asparagus original seed, after inoculation at the temperature of 28 DEG C cultivate within 15 days, namely cover with mycelia; Wheat mycelia is dug out in bottle, dries at the temperature of 45 DEG C, then pulverize with pulverizer, cross 110 mesh sieves, obtain bacterium powder;
B and face: in 1 kilogram of bacterium powder add 8 kilograms of Strong flours, 1 kilogram of egg, 5 kilograms of soymilk ratio batching, separately add 3% glucose syrup and water appropriate; Pour into after batching in mixer, stir 30 minutes, cohere each other to flour and form gluten and having certain extensibility, then the fabric mixed and stirred placed room temperature lower 30 minutes;
C, compressing tablet: should go up machine compressing tablet in time after material base slaking, first prolonged by two roll-in, begin to take shape thin slice, more progressively rolled by several pressure roller, gluten network is evenly distributed, then with flaking machine, dough sheet is cut into the noodles of 1 mm wide;
D, to dry in the shade: put by wetted surface bar and dry in the shade under cryogenic, temperature is 23 DEG C, and relative temperature is 65%-75%, and have the place of certain air quantity slowly dry;
E, packaging: by the dried noodles paper bag packing being printed on the printed words such as name of product, batching, manufacturer, can go on the market.
Embodiment 2
:
A preparation method for golden mushroom powder vermicelli, concrete operation step is:
The making of A, bacterium powder: after wheat clear water is dipped to water content 70%, loads in bottle, sterilizing normal-pressure sterilization 3-5 hour after 1 hour under 0.3 MPa; To be cooled to 28 DEG C time, in inoculating hood, access asparagus original seed, cultivate at the temperature of 26 DEG C after inoculation and namely cover with mycelia in 20-25 days; Wheat mycelia is dug out in bottle, dries at the temperature of 50 DEG C, then pulverize with pulverizer, cross 140 mesh sieves, obtain bacterium powder;
B and face: the ratio batching adding 6 kilograms of Strong flours, 3 kilograms of milk, 1 kilogram of soya-bean milk, 500 grams of honey in 1 kilogram of bacterium powder, the Portugal's sweet dew separately adding 2% gather stevia rebaudianum syrup sugar and water appropriate; Pour into after batching in mixer, stir 40 minutes, cohere each other to flour and form gluten and having certain extensibility, then the fabric mixed and stirred placed room temperature lower 1 hour;
C, compressing tablet: should go up machine compressing tablet in time after material base slaking, first prolonged by two roll-in, begin to take shape thin slice, more progressively rolled by several pressure roller, gluten network is evenly distributed, then with flaking machine, dough sheet is cut into the noodles of 2 mm wides;
D, to dry in the shade: put by wetted surface bar and dry in the shade under cryogenic, temperature is 15 DEG C, and relative temperature is 80%-85%, and have the place of certain air quantity slowly dry;
E, packaging: by the dried noodles paper bag packing being printed on the printed words such as name of product, batching, manufacturer, can go on the market.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a preparation method for golden mushroom powder vermicelli, is characterized in that: the processing process of employing wheat → immersion → sterilizing → cooling → inoculated and cultured → dry → pulverize → sieve → and face → compressing tablet → packaging → finished product, and concrete operation step is:
The making of A, bacterium powder: after wheat clear water is dipped to water content 80%, loads in bottle, sterilizing normal-pressure sterilization 3-5 hour after 1 hour under 0.3 MPa; To be cooled to 28 DEG C time, in inoculating hood, access asparagus original seed, cultivate at the temperature of 26 DEG C after inoculation and namely cover with mycelia in 20-25 days; Wheat mycelia is dug out in bottle, dries at the temperature of 50 DEG C, then pulverize with pulverizer, cross 120 mesh sieves, obtain bacterium powder;
B and face: the ratio batching adding 7 kilograms of Strong flours, 5 kilograms of milk in 2 kilograms of bacterium powder, the glucomannans and the water that separately add 0.6-0.8% are appropriate; Pour into after batching in mixer, stir 25 minutes, cohere each other to flour and form gluten having certain extensibility, then the fabric mixed and stirred is placed 10-20 minute under room temperature;
C, compressing tablet: should go up machine compressing tablet in time after material base slaking, first prolonged by two roll-in, begin to take shape thin slice, more progressively rolled by several pressure roller, gluten network is evenly distributed, then with flaking machine, dough sheet is cut into the noodles of 2-3 mm wide;
D, to dry in the shade: put by wetted surface bar and dry in the shade under cryogenic, temperature is 26 DEG C, and relative temperature is 60%-70%, and have the place of certain air quantity slowly dry;
E, packaging: by the dried noodles paper bag packing being printed on the printed words such as name of product, batching, manufacturer, can go on the market.
?
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410533793.3A CN104304945A (en) | 2014-10-12 | 2014-10-12 | Making method of flammulina velutipes fungus powder dried noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410533793.3A CN104304945A (en) | 2014-10-12 | 2014-10-12 | Making method of flammulina velutipes fungus powder dried noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104304945A true CN104304945A (en) | 2015-01-28 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410533793.3A Pending CN104304945A (en) | 2014-10-12 | 2014-10-12 | Making method of flammulina velutipes fungus powder dried noodles |
Country Status (1)
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| CN (1) | CN104304945A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105266020A (en) * | 2015-11-08 | 2016-01-27 | 朱娜娜 | Making method of agaric health-care vermicelli |
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|---|---|---|---|---|
| JPH03103149A (en) * | 1989-09-14 | 1991-04-30 | Kawasaki Seimen:Kk | Preparation of noodle |
| JPH0659181B2 (en) * | 1985-03-15 | 1994-08-10 | 有限会社かどや食品 | Soba noodle manufacturing method |
| CN1162409A (en) * | 1996-04-12 | 1997-10-22 | 曹德宾 | Edible fungus powder and preparation thereof |
| CN1579212A (en) * | 2003-08-07 | 2005-02-16 | 张景旺 | Fresh-milk fine dried noodles and processing method |
| CN101836719A (en) * | 2010-05-14 | 2010-09-22 | 界首市天瑞食品有限公司 | Alum-free sweet potato noodles |
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-
2014
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| CN105266020A (en) * | 2015-11-08 | 2016-01-27 | 朱娜娜 | Making method of agaric health-care vermicelli |
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Application publication date: 20150128 |