CN105285667A - Fragrant and hot corn flour and preparation method thereof - Google Patents
Fragrant and hot corn flour and preparation method thereof Download PDFInfo
- Publication number
- CN105285667A CN105285667A CN201510552295.8A CN201510552295A CN105285667A CN 105285667 A CN105285667 A CN 105285667A CN 201510552295 A CN201510552295 A CN 201510552295A CN 105285667 A CN105285667 A CN 105285667A
- Authority
- CN
- China
- Prior art keywords
- parts
- corn
- bamboo charcoal
- gained
- water
- 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
- 240000008042 Zea mays Species 0.000 title claims abstract description 26
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 26
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 26
- 235000005822 corn Nutrition 0.000 title claims abstract description 26
- 235000013312 flour Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims description 7
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 14
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 14
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 14
- 239000011425 bamboo Substances 0.000 claims abstract description 14
- 239000003610 charcoal Substances 0.000 claims abstract description 14
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical class CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 9
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 9
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 9
- 108010015776 Glucose oxidase Proteins 0.000 claims abstract description 8
- 239000004366 Glucose oxidase Substances 0.000 claims abstract description 8
- 108090001060 Lipase Proteins 0.000 claims abstract description 8
- 102000004882 Lipase Human genes 0.000 claims abstract description 8
- 239000004367 Lipase Substances 0.000 claims abstract description 8
- 229940116332 glucose oxidase Drugs 0.000 claims abstract description 8
- 235000019420 glucose oxidase Nutrition 0.000 claims abstract description 8
- 235000019421 lipase Nutrition 0.000 claims abstract description 8
- 241000251468 Actinopterygii Species 0.000 claims abstract description 7
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 7
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 7
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 7
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims abstract description 7
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims abstract description 7
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims abstract description 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000021307 Triticum Nutrition 0.000 claims abstract description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract 6
- 239000000463 material Substances 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 239000002304 perfume Substances 0.000 claims description 7
- 235000013599 spices Nutrition 0.000 claims description 7
- 241000894006 Bacteria Species 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 240000008574 Capsicum frutescens Species 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 239000001390 capsicum minimum Substances 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 4
- 241000209140 Triticum Species 0.000 claims description 3
- 238000010521 absorption reaction Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000013467 fragmentation Methods 0.000 claims description 3
- 238000006062 fragmentation reaction Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 abstract description 5
- 102000004190 Enzymes Human genes 0.000 abstract description 5
- 229940088598 enzyme Drugs 0.000 abstract description 5
- 108010068370 Glutens Proteins 0.000 abstract description 2
- 235000021312 gluten Nutrition 0.000 abstract description 2
- 239000003053 toxin Substances 0.000 abstract description 2
- 231100000765 toxin Toxicity 0.000 abstract description 2
- 240000005528 Arctium lappa Species 0.000 abstract 1
- 235000003130 Arctium lappa Nutrition 0.000 abstract 1
- 235000008078 Arctium minus Nutrition 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 240000004670 Glycyrrhiza echinata Species 0.000 abstract 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 239000008173 hydrogenated soybean oil Substances 0.000 abstract 1
- 229940010454 licorice Drugs 0.000 abstract 1
- 108700012359 toxins Proteins 0.000 abstract 1
- 241001330002 Bambuseae Species 0.000 description 8
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229920002494 Zein Polymers 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 239000005019 zein Substances 0.000 description 1
- 229940093612 zein Drugs 0.000 description 1
Classifications
-
- 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
- Seasonings (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention discloses a fragrant and hot corn flour which is made from the following raw materials in parts by weight: 300-310 parts of wheat flour, 120-130 parts of corn, 10-11 parts of Chinese prickly ash, 8-9 parts of fish heads, 10-11 parts of chilies, 5-6 parts of lotus leaves, 2-3 parts of licorice, 1-2 parts of burdock roots, 4-5 parts of honeysuckle, 8-9 parts of lactic acids, 0.015-0.02 part of glucose oxidase, 0.015-0.02 part of lipase, 1-1.2 of bamboo charcoal, 0.1-0.2 part of maltodextrin, 0.01-0.015 part of hydroxypropyl methylcellulose, 0.5-0.6 part of edible alcohol, and 0.01-0.02 of hydrogenated soybean oil. The added corn is crushed and fermented to improve pasting properties and viscosity stability. The added enzyme can enhance the gluten network and increase dough strength, and the enzyme uses the bamboo charcoal as a carrier to improve stability. The maltodextrin, etc., are used to coat to avoid the enzymes falling from the bamboo charcoal. The fragrant and hot corn flour can also expel toxins and reduce weight.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of fragrant peppery corn flour and preparation method thereof.
Background technology
Along with the raising of people's living standard, hypertension, adiposis patient get more and more, and flour is as the main dietary source in people's daily life, are developed to health food and have become inevitable.Corn contains abundant nutritional labeling, is rich in crude fibre and trace element etc., therefore the processing of corn can be cut in the three meals in a day of people.But corn is used for flour processing and there are problems, how as bad in zein poorly water-soluble, dough property, coarse mouthfeel etc., therefore improve the character of corn flour, to prepare the problem that good cereal foods becomes needs solution at present.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of fragrant peppery corn flour and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of fragrant peppery corn flour, be made up of the raw material of following weight portion:
Wheat flour 300-310, corn 120-130, Chinese prickly ash 10-11, fish head 8-9, capsicum 10-11, lotus leaf 5-6, Radix Glycyrrhizae 2-3, radix bardanae 1-2, honeysuckle 4-5, lactic acid bacteria 8-9, glucose oxidase 0.015-0.02, lipase 0.015-0.02, bamboo charcoal 1-1.2, maltodextrin 0.1-0.2, hydroxypropyl methylcellulose 0.01-0.015, edible alcohol 0.5-0.6, oil with hydrogenated soybean 0.01-0.02.
The preparation method of the peppery corn flour of described perfume (or spice), comprises the following steps:
(1) lotus leaf, Radix Glycyrrhizae, radix bardanae, honeysuckle are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(2) by corn clear water rinsing 2 times, drain away the water, carry out fragmentation with disintegrating machine, the de-embryo of peeling, gained material is pulverized with high speed disintegrator again, and cross 50 mesh sieves, the water adding 1.5 times stirs, access lactic acid bacteria, cultivates 15 hours at 40 DEG C, then by gained drying materials, pulverizing;
(3) water glucose oxidase, lipase being added 20 times fully stirs, and then adds bamboo charcoal, in 30 DEG C, 150r/min vibrates absorption 4 hours, filter, by gained bamboo charcoal at 25-30 DEG C dry 24 hours;
(4) soaked with edible alcohol by hydroxypropyl methylcellulose, then mix with maltodextrin, oil with hydrogenated soybean and send into colloid mill defibrination, gained material is surperficial in step (3) gained material with high-pressure spray gun even application;
(5) capsicum is minced, enter after oil cauldron explodes perfume (or spice) and pull out, be then mixed into pot with fish head, add the 2-2.5 little fire of water doubly and simmer 30-35 minute, filter, collect soup juice; Pulverized by Chinese prickly ash, mix with soup juice and sends into colloid mill and grind homogeneous, cream endured by little fire, and oven dry is pulverize afterwards, and gained material mixes with step (1), (2), (4), gained material and leftover materials to be mixed thoroughly, to obtain final product.
Advantage of the present invention is: the present invention with the addition of corn as primary raw material, enrich the nutrition of flour, simultaneously, corn is through pulverizing fermentation, the protein stripping in starch can be made, improve its gelatinization character, viscosity stability, and the glucose oxidase added and lipase can strengthen gluten network, increase dough strength, enzyme adopts bamboo charcoal can improve its stability as carrier simultaneously, adopts maltodextrin etc. to carry out again coated, enzyme can be avoided to come off from bamboo charcoal, in addition, also containing multiple medicinal herb components in the present invention, there is effect of toxin expelling, weight reducing.
Detailed description of the invention
A kind of fragrant peppery corn flour, be made up of the raw material of following weight portion (kilogram):
Wheat flour 300, corn 120, Chinese prickly ash 10, fish 8, capsicum 10, lotus leaf 5, Radix Glycyrrhizae 2, radix bardanae 1, honeysuckle 4, lactic acid bacteria 8, glucose oxidase 0.015, lipase 0.015, bamboo charcoal 1, maltodextrin 0.1, hydroxypropyl methylcellulose 0.01, edible alcohol 0.5, oil with hydrogenated soybean 0.01.
The preparation method of the peppery corn flour of described perfume (or spice), comprises the following steps:
(1) lotus leaf, Radix Glycyrrhizae, radix bardanae, honeysuckle are added the water slow fire boiling 40 minutes of 5 times, filter cleaner, gained filtrate is spray-dried makes powder;
(2) by corn clear water rinsing 2 times, drain away the water, carry out fragmentation with disintegrating machine, the de-embryo of peeling, gained material is pulverized with high speed disintegrator again, and cross 50 mesh sieves, the water adding 1.5 times stirs, access lactic acid bacteria, cultivates 15 hours at 40 DEG C, then by gained drying materials, pulverizing;
(3) water glucose oxidase, lipase being added 20 times fully stirs, and then adds bamboo charcoal, in 30 DEG C, 150r/min vibrates absorption 4 hours, filter, by gained bamboo charcoal at 25 DEG C dry 24 hours;
(4) soaked with edible alcohol by hydroxypropyl methylcellulose, then mix with maltodextrin, oil with hydrogenated soybean and send into colloid mill defibrination, gained material is surperficial in step (3) gained material with high-pressure spray gun even application;
(5) minced by capsicum, enter after oil cauldron explodes perfume (or spice) and pull out, be then mixed into pot with fish head, the little fire of water adding 2 times simmers 30 minutes, filters, and collects soup juice; Pulverized by Chinese prickly ash, mix with soup juice and sends into colloid mill and grind homogeneous, cream endured by little fire, and oven dry is pulverize afterwards, and gained material mixes with step (1), (2), (4), gained material and leftover materials to be mixed thoroughly, to obtain final product.
Claims (2)
1. the peppery corn flour of perfume (or spice), is characterized in that being made up of the raw material of following weight portion:
Wheat flour 300-310, corn 120-130, Chinese prickly ash 10-11, fish head 8-9, capsicum 10-11, lotus leaf 5-6, Radix Glycyrrhizae 2-3, radix bardanae 1-2, honeysuckle 4-5, lactic acid bacteria 8-9, glucose oxidase 0.015-0.02, lipase 0.015-0.02, bamboo charcoal 1-1.2, maltodextrin 0.1-0.2, hydroxypropyl methylcellulose 0.01-0.015, edible alcohol 0.5-0.6, oil with hydrogenated soybean 0.01-0.02.
2. the preparation method of the peppery corn flour of perfume (or spice) according to claim 1, is characterized in that comprising the following steps:
(1) lotus leaf, Radix Glycyrrhizae, radix bardanae, honeysuckle are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder;
(2) by corn clear water rinsing 2 times, drain away the water, carry out fragmentation with disintegrating machine, the de-embryo of peeling, gained material is pulverized with high speed disintegrator again, and cross 50 mesh sieves, the water adding 1.5 times stirs, access lactic acid bacteria, cultivates 15 hours at 40 DEG C, then by gained drying materials, pulverizing;
(3) water glucose oxidase, lipase being added 20 times fully stirs, and then adds bamboo charcoal, in 30 DEG C, 150r/min vibrates absorption 4 hours, filter, by gained bamboo charcoal at 25-30 DEG C dry 24 hours;
(4) soaked with edible alcohol by hydroxypropyl methylcellulose, then mix with maltodextrin, oil with hydrogenated soybean and send into colloid mill defibrination, gained material is surperficial in step (3) gained material with high-pressure spray gun even application;
(5) capsicum is minced, enter after oil cauldron explodes perfume (or spice) and pull out, be then mixed into pot with fish head, add the 2-2.5 little fire of water doubly and simmer 30-35 minute, filter, collect soup juice; Pulverized by Chinese prickly ash, mix with soup juice and sends into colloid mill and grind homogeneous, cream endured by little fire, and oven dry is pulverize afterwards, and gained material mixes with step (1), (2), (4), gained material and leftover materials to be mixed thoroughly, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510552295.8A CN105285667A (en) | 2015-09-02 | 2015-09-02 | Fragrant and hot corn flour and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510552295.8A CN105285667A (en) | 2015-09-02 | 2015-09-02 | Fragrant and hot corn flour and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105285667A true CN105285667A (en) | 2016-02-03 |
Family
ID=55184179
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510552295.8A Pending CN105285667A (en) | 2015-09-02 | 2015-09-02 | Fragrant and hot corn flour and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105285667A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704567A (en) * | 2013-12-07 | 2014-04-09 | 颍上县管氏面制品有限公司 | Aloe-Chinese yam compound flour and preparation method thereof |
| CN104026560A (en) * | 2014-05-19 | 2014-09-10 | 何群 | Hot and spicy sauce and preparation method thereof |
| CN104171877A (en) * | 2014-07-23 | 2014-12-03 | 安徽省一诚食品有限公司 | Flavored health-care flour and preparation method thereof |
-
2015
- 2015-09-02 CN CN201510552295.8A patent/CN105285667A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704567A (en) * | 2013-12-07 | 2014-04-09 | 颍上县管氏面制品有限公司 | Aloe-Chinese yam compound flour and preparation method thereof |
| CN104026560A (en) * | 2014-05-19 | 2014-09-10 | 何群 | Hot and spicy sauce and preparation method thereof |
| CN104171877A (en) * | 2014-07-23 | 2014-12-03 | 安徽省一诚食品有限公司 | Flavored health-care flour and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103504193A (en) | Purple sweet potato fruit and vegetable flour and preparation method thereof | |
| CN103689435A (en) | Spicy sea sedge wheat germ meal and preparation method thereof | |
| CN107467490A (en) | A kind of highland barley bran food fibre powder rich in dietary fiber | |
| KR101957451B1 (en) | Manufacturing method for pasta and pasta manufactured by the same | |
| CN102823896A (en) | Puffed food rich in dietary fibers of seaweeds and production method for puffed food | |
| CN103719708A (en) | Noodle capable of boosting immunity and preparation method thereof | |
| CN103518806B (en) | Wheat-barley-oat health care biscuits and preparation method | |
| CN103947993B (en) | A kind of preparation method of nutrient condiments and goods | |
| CN103719678B (en) | A kind of lard fruity rice meal and preparation method thereof | |
| CN103989062B (en) | A kind of rose health caring noodles and preparation method thereof | |
| CN105249206A (en) | Glutinous rice and buckwheat noodles and preparation method thereof | |
| CN104397565A (en) | Coix seed flour with effects of maintaining beauty and keeping young | |
| CN105285667A (en) | Fragrant and hot corn flour and preparation method thereof | |
| KR20190022996A (en) | Rice noodle and preparation method thereof | |
| CN105265999A (en) | Lung-moistening corn flour and preparation method thereof | |
| CN105249205A (en) | Calcium-supplementing buckwheat noodles and preparation method thereof | |
| CN104304926A (en) | Insomnia alleviation corn congee with longan taste, and making method thereof | |
| CN105433233A (en) | Blood-replenishing corn flour and preparation method thereof | |
| CN105285668A (en) | Liver tonifying corn flour and preparation method thereof | |
| CN105249207A (en) | Blood-replenishing buckwheat noodles and preparation method thereof | |
| CN105285699A (en) | Compound wheat germ corn flour and preparation method thereof | |
| CN105433215A (en) | Lipid-lowering corn flour and preparation method thereof | |
| CN105433216A (en) | Spiral seaweed corn flour and preparation method thereof | |
| CN105266000A (en) | Chinese yam and corn flour and preparation method thereof | |
| CN105433214A (en) | Fruit, vegetable and corn flour and preparation method thereof |
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: 20160203 |