CN105211153A - The preparation method of fried root of kudzu vine flour - Google Patents
The preparation method of fried root of kudzu vine flour Download PDFInfo
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- CN105211153A CN105211153A CN201510557404.5A CN201510557404A CN105211153A CN 105211153 A CN105211153 A CN 105211153A CN 201510557404 A CN201510557404 A CN 201510557404A CN 105211153 A CN105211153 A CN 105211153A
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- kudzu vine
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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Abstract
The invention discloses a kind of preparation method of fried root of kudzu vine flour, wheat passes through and joins wheat by this preparation method, cleaning and operation process of grinding wheat obtain flour front road powder and flour Road heart powder, the root of kudzu vine is cleaned simultaneously, peeling, the process of powder process operation obtains two class kudzuvine root starch, two class kudzuvine root starch are delivered in plane high side multideck screen and wheat flour purifier and carry out repeatedly screen and purify, by two class kudzuvine root starch after front for flour road powder or flour Road heart powder and purification respectively according to 16:1, the ratio of 20:1 mixes, enter in test sieve and carry out screen, obtain the fried root of kudzu vine flour of four kinds of ranks.The fried root of kudzu vine flour that the method is prepared, oil absorbency is low, more economically; Because the root of kudzu vine contains various trace elements and nutritional labeling, therefore do not need to add other chemical addition agent, safer health; Viscosity is good, and the fried food made can keep crispy texture for a long time.
Description
Technical field
The invention belongs to food processing technology field, refer to a kind of preparation method of fried root of kudzu vine flour particularly.
Background technology
In traditional fried food (as deep-fried twisted dough sticks, oil cake, fried dough twist etc.), for the crisp requirement of people for taste, mouthfeel, some chemical addition agents (as sodium acid carbonate sodium, salt, monosodium glutamate etc.) must be added in the process making fried flour, fried powder is wrapped up in outside meat product disclosed in Chinese patent description CN104126777A, these chemical addition agents can have harmful effect to health, rear existence as edible in existing fried food is easily got angry, heavy shortcoming, easily causes the shortcoming that blood fat is high.
In epoch of material life of pursuing healthy, environmental protection, people are improving constantly the pursuit of pollution-free food, pursue ecosystem, pure green, food without any chemical addition agent.Therefore, be badly in need of producing a kind of fried flour without the need to any additive.
Summary of the invention
The object of the invention is the deficiency overcoming prior art existence, a kind of preparation method of fried root of kudzu vine flour is provided.
The root of kudzu vine has heat-clearing and fire-reducing, nourishment for vitality, promotes the production of body fluid to quench thirst, effect of stimulating appetite, all has special efficacy to treatment and prevention chest diaphragm dysphoria with smothery sensation, middle wind headache, hypertension, coronary heart disease, reducing blood lipid, anticancer, the cancerous swelling that disappears, fat, anti-ageing waiting for a long time of losing weight., detect through modern science, this product contains the trace element such as zinc, iron, calcium, vitamin B1, B2 and the several amino acids of needed by human, is the wholefood that nutritive value is very high meanwhile.Therefore, by mixing kudzu-vine root powder by a certain percentage in the process making fried flour, the effect of chemical addition agent can be replaced, the healthy of people can be conducive to again.
For achieving the above object, the present invention is by the following technical solutions:
The preparation method of fried root of kudzu vine flour, comprises the following steps:
(1) join wheat: select Australia wheat and domestic high muscle wheat, carry out joining wheat according to Australia wheat of 25%-30% and the domestic high muscle wheat of 70%-75%;
(2) wheat cleaning: by the mixing wheat of step (1) through tertiary screen choosing, twice thresh wheat, three road de-stones, four road magnetic separation, twice the process of water conservancy project sequence, by wheat cleaning totally and infiltrate;
(3) wheat abrasive dust: the wheat flour mill after step (2) process is carried out abrasive dust, and screens through plane high side multideck screen and wheat flour purifier, circulate repeatedly abrasive dust, screening;
(4) root of kudzu vine cleaning and peeling: the root of kudzu vine is put into high speed intensive dampener and clean, the root of kudzu vine after cleaning enters in peeling machine to be removed the peel;
(5) root of kudzu vine section and dry: step (4) is obtained the clean root of kudzu vine and deliver in slicer and be cut into Pueraria lobota sheet, Pueraria lobota sheet carries out drying and processes after cleaning;
(6) Pueraria lobota sheet powder process: step (5) is carried out milling powder process through the Pueraria lobota sheet song net extruding flour mill of super-dry process, through 80 mesh sieves screenings, to obtain staying on 80 eye mesh screens and two class kudzuvine root starch under 80 eye mesh screens;
(7) kudzuvine root starch and flour mixing: two class kudzuvine root starch are delivered in plane high side multideck screen and wheat flour purifier and carry out repeatedly screen and purify, flour front road powder in wheat flour purifier is stayed or flour Road heart powder mixes according to the ratio of 16:1,20:1 respectively with two class kudzuvine root starch after purification after step (3) circulation being terminated, enter in test sieve and carry out screen, obtain the fried root of kudzu vine flour of four kinds of ranks.
Preferably, in step (1), the unit weight of domestic high muscle wheat is 800.
Further, in step (4), root of kudzu vine exocuticle decortication break release is 2-3%, and endocarp decortication break release is 3-5%.
Again further, in step (5), the length and width of described Pueraria lobota sheet, be thickly respectively 1cm.
Also further, in step (6), described two class kudzuvine root starch ash content≤0.02%.
Further, in step (7), two class kudzuvine root starch after purifying are all by CB36 sieve mesh, and CB40 sieve mesh retains≤10%.
Further, in step (7), wet gluten >=32% of described flour Road heart powder, all logical CB40 sieve mesh.
Further, in step (7), moisture≤13% of described fried root of kudzu vine flour, fineness degree CB36 all-pass, CB42 retains≤and 15%, ash content≤0.02%, wet gluten >=33%, silt content≤0.02%, magnetic metal thing≤0.003g/kg, stabilization time >=4 minutes, water absorption rate reaches 62-64%, reduction degree≤100FU, Falling Number >=250s, extensibility >=160mm, maximum resistance 500-700BU.
The present invention has following beneficial effect: the fried root of kudzu vine flour prepared, and oil absorbency is low, more economically; Because the root of kudzu vine contains various trace elements and nutritional labeling, therefore do not need to add other chemical addition agent, safer health; Viscosity is good, and the fried food made can keep crispy texture for a long time.The present invention fill a prescription fried powder fried go out food can maintain crisp mouthfeel, keep good looking appearance, particularly have stronger toughness and strength road, this is the feature that other fried food does not have.Instant invention overcomes existing fried food edible after easily get angry, indigestibility, easily cause the shortcoming that blood fat is high.
Detailed description of the invention
The following detailed description of performance of the present invention, but they do not form limitation of the invention, only for example, simultaneously by illustrating that advantage of the present invention will become clearly and easy understand.
Embodiment 1
The preparation method of fried root of kudzu vine flour, comprises the following steps:
(1) join wheat: select Australia wheat and domestic high muscle wheat, the unit weight of domestic high muscle wheat is 800, Australia wheat according to 25% and 75% domestic high muscle wheat carry out joining wheat.
(2) wheat cleaning: by the mixing wheat of step (1) through tertiary screen choosing, twice thresh wheat, three road de-stones, four road magnetic separation, twice the process of water conservancy project sequence, by wheat cleaning totally and infiltrate.
(3) wheat abrasive dust: the wheat flour mill after step (2) process is carried out abrasive dust, and screens through plane high side multideck screen and wheat flour purifier, circulate repeatedly abrasive dust, screening.
(4) root of kudzu vine cleaning and peeling: the root of kudzu vine is put into high speed intensive dampener and clean, the root of kudzu vine after cleaning enters in peeling machine to be removed the peel, root of kudzu vine exocuticle decortication break release is 2%, and endocarp decortication break release is 3%.
(5) root of kudzu vine section and dry: step (4) is obtained the clean root of kudzu vine and deliver in slicer and be cut into Pueraria lobota sheet, the length and width of Pueraria lobota sheet, is thickly respectively 1cm, and Pueraria lobota sheet carries out drying and processes after cleaning.
(6) Pueraria lobota sheet powder process: step (5) is carried out milling powder process through the Pueraria lobota sheet song net extruding flour mill of super-dry process, through 80 mesh sieve screenings, to obtain staying on 80 eye mesh screens and two class kudzuvine root starch under 80 eye mesh screens, two class kudzuvine root starch ash content≤0.02%.
(7) kudzuvine root starch and flour mixing: two class kudzuvine root starch are delivered in plane high side multideck screen and wheat flour purifier and carry out repeatedly screen and purify, two class kudzuvine root starch after purifying are all by CB36 sieve mesh, and CB40 sieve mesh retains≤10%; Flour front road powder in wheat flour purifier is stayed or flour Road heart powder mixes according to the ratio of 16:1,20:1 respectively with two class kudzuvine root starch after purification after step (3) circulation being terminated, wherein wet gluten >=32% of flour Road heart powder, all logical CB40 sieve mesh; Mixed powder enters in test sieve and carries out screen, obtains the fried root of kudzu vine flour of four kinds of ranks.
Moisture≤13% of fried root of kudzu vine flour, fineness degree CB36 all-pass, CB42 retains≤and 15%, ash content≤0.02%, wet gluten >=33%, silt content≤0.02%, magnetic metal thing≤0.003g/kg, stabilization time >=4 minutes, water absorption rate reaches 62-64%, reduction degree≤100FU, Falling Number >=250s, extensibility >=160mm, maximum resistance 500-700BU.
Embodiment 2
Embodiment 2 is with the difference of embodiment 1, in step (1), Australia wheat according to 30% and 70% domestic high muscle wheat carry out joining wheat; In step (4), root of kudzu vine exocuticle decortication break release is 3%, and endocarp decortication break release is 5%.Other is all identical with embodiment 1.
Other unspecified part all belongs to prior art.
Claims (8)
1. the preparation method of fried root of kudzu vine flour, is characterized in that, comprise the following steps:
(1) join wheat: select Australia wheat and domestic high muscle wheat, carry out joining wheat according to Australia wheat of 25%-30% and the domestic high muscle wheat of 70%-75%;
(2) wheat cleaning: by the mixing wheat of step (1) through tertiary screen choosing, twice thresh wheat, three road de-stones, four road magnetic separation, twice the process of water conservancy project sequence, by wheat cleaning totally and infiltrate;
(3) wheat abrasive dust: the wheat flour mill after step (2) process is carried out abrasive dust, and screens through plane high side multideck screen and wheat flour purifier, circulate repeatedly abrasive dust, screening;
(4) root of kudzu vine cleaning and peeling: the root of kudzu vine is put into high speed intensive dampener and clean, the root of kudzu vine after cleaning enters in peeling machine to be removed the peel;
(5) root of kudzu vine section and dry: step (4) is obtained the clean root of kudzu vine and deliver in slicer and be cut into Pueraria lobota sheet, Pueraria lobota sheet carries out drying and processes after cleaning;
(6) Pueraria lobota sheet powder process: the Pueraria lobota sheet of step (5) drying process song net extruding flour mill is carried out milling powder process, through 80 mesh sieves screenings, to obtain staying on 80 eye mesh screens and two class kudzuvine root starch under 80 eye mesh screens;
(7) kudzuvine root starch and flour mixing: two class kudzuvine root starch are delivered in plane high side multideck screen and wheat flour purifier and carry out repeatedly screen and purify, flour front road powder in wheat flour purifier is stayed or flour Road heart powder mixes according to the ratio of 16:1,20:1 respectively with two class kudzuvine root starch after purification after step (3) circulation being terminated, enter in test sieve and carry out screen, obtain the fried root of kudzu vine flour of four kinds of ranks.
2. the preparation method of fried root of kudzu vine flour according to claim 1, is characterized in that, in step (1), the unit weight of domestic high muscle wheat is 800.
3. the preparation method of fried root of kudzu vine flour according to claim 1, is characterized in that, in step (4), root of kudzu vine exocuticle decortication break release is 2-3%, and endocarp decortication break release is 3-5%.
4. the preparation method of fried root of kudzu vine flour according to claim 1, is characterized in that, in step (5), the length and width of described Pueraria lobota sheet, is thickly respectively 1cm.
5. the preparation method of fried root of kudzu vine flour according to claim 1, is characterized in that, in step (6), and described two class kudzuvine root starch ash content≤0.02%.
6. the preparation method of fried root of kudzu vine flour according to claim 1, is characterized in that, in step (7), two class kudzuvine root starch after purifying are all by CB36 sieve mesh, and CB40 sieve mesh retains≤10%.
7. the preparation method of fried root of kudzu vine flour according to claim 6, is characterized in that, in step (7), and wet gluten >=32% of described flour Road heart powder, all logical CB40 sieve mesh.
8. the preparation method of fried root of kudzu vine flour according to claim 7, is characterized in that, in step (7), moisture≤13% of described fried root of kudzu vine flour, fineness degree CB36 all-pass, CB42 retains≤and 15%, ash content≤0.02%, wet gluten >=33%, silt content≤0.02%, magnetic metal thing≤0.003g/kg, stabilization time >=4 minutes, water absorption rate reaches 62-64%, reduction degree≤100FU, Falling Number >=250s, extensibility >=160mm, maximum resistance 500-700BU.
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| CN201510557404.5A CN105211153A (en) | 2015-09-01 | 2015-09-01 | The preparation method of fried root of kudzu vine flour |
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| CN201510557404.5A CN105211153A (en) | 2015-09-01 | 2015-09-01 | The preparation method of fried root of kudzu vine flour |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106962443A (en) * | 2017-04-27 | 2017-07-21 | 王亮 | A kind of preparation method of deep-fried twisted dough sticks |
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| CN101744013A (en) * | 2008-12-09 | 2010-06-23 | 张家港市面粉食品有限公司 | Processing method of special flour for fried bread stick |
| CN102283265A (en) * | 2011-06-18 | 2011-12-21 | 青阳县九华生态食品有限公司 | Preparation method for fried powder |
| CN103071561A (en) * | 2013-01-28 | 2013-05-01 | 湖南湘君面业有限公司 | Flour processing method capable of increasing refined flour rate |
| CN103329958A (en) * | 2013-07-25 | 2013-10-02 | 重庆市万州区食品工业研究所 | Kudzuvine root and cereal flour and preparation method thereof |
| CN103637085A (en) * | 2013-11-29 | 2014-03-19 | 叶韶 | Production method of pueraria powder instant noodle |
| CN103719723A (en) * | 2014-01-09 | 2014-04-16 | 榕江县平永镇雷之源农副产品生产基地（微型企业） | Preparation process of kudzuvine root noodles |
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- 2015-09-01 CN CN201510557404.5A patent/CN105211153A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744013A (en) * | 2008-12-09 | 2010-06-23 | 张家港市面粉食品有限公司 | Processing method of special flour for fried bread stick |
| CN102283265A (en) * | 2011-06-18 | 2011-12-21 | 青阳县九华生态食品有限公司 | Preparation method for fried powder |
| CN103071561A (en) * | 2013-01-28 | 2013-05-01 | 湖南湘君面业有限公司 | Flour processing method capable of increasing refined flour rate |
| CN103329958A (en) * | 2013-07-25 | 2013-10-02 | 重庆市万州区食品工业研究所 | Kudzuvine root and cereal flour and preparation method thereof |
| CN103637085A (en) * | 2013-11-29 | 2014-03-19 | 叶韶 | Production method of pueraria powder instant noodle |
| CN103719723A (en) * | 2014-01-09 | 2014-04-16 | 榕江县平永镇雷之源农副产品生产基地（微型企业） | Preparation process of kudzuvine root noodles |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106962443A (en) * | 2017-04-27 | 2017-07-21 | 王亮 | A kind of preparation method of deep-fried twisted dough sticks |
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Application publication date: 20160106 |
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