CN105433216A - Spiral seaweed corn flour and preparation method thereof - Google Patents
Spiral seaweed corn flour and preparation method thereof Download PDFInfo
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- CN105433216A CN105433216A CN201510842890.5A CN201510842890A CN105433216A CN 105433216 A CN105433216 A CN 105433216A CN 201510842890 A CN201510842890 A CN 201510842890A CN 105433216 A CN105433216 A CN 105433216A
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- enzymes
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- 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 abstract description 8
- 241001474374 Blennius Species 0.000 title abstract 4
- 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
- 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
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 7
- 240000007049 Juglans regia Species 0.000 claims abstract description 7
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 7
- 241001248610 Ophiocordyceps sinensis Species 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims abstract description 7
- 235000010979 hydroxypropyl methyl cellulose Nutrition 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
- 239000000843 powder Substances 0.000 claims abstract description 7
- 235000020234 walnut Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 241000209140 Triticum Species 0.000 claims abstract description 4
- 235000021307 Triticum Nutrition 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 240000002900 Arthrospira platensis Species 0.000 claims description 12
- 235000016425 Arthrospira platensis Nutrition 0.000 claims description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 229940082787 spirulina Drugs 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 8
- 241000894006 Bacteria Species 0.000 claims description 6
- 108010010803 Gelatin Proteins 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 239000009636 Huang Qi Substances 0.000 claims description 6
- 229920000159 gelatin Polymers 0.000 claims description 6
- 239000008273 gelatin Substances 0.000 claims description 6
- 235000019322 gelatine Nutrition 0.000 claims description 6
- 235000011852 gelatine desserts Nutrition 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 4
- 238000010521 absorption reaction Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 238000007599 discharging Methods 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
- 239000007921 spray Substances 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims 3
- 241001330002 Bambuseae Species 0.000 abstract description 11
- 108090000790 Enzymes Proteins 0.000 abstract description 6
- 102000004190 Enzymes Human genes 0.000 abstract description 6
- 229940088598 enzyme Drugs 0.000 abstract description 6
- 108010068370 Glutens Proteins 0.000 abstract description 2
- 238000000855 fermentation Methods 0.000 abstract description 2
- 230000004151 fermentation Effects 0.000 abstract description 2
- 235000021312 gluten Nutrition 0.000 abstract description 2
- 241000045403 Astragalus propinquus Species 0.000 abstract 1
- 241001632410 Eleutherococcus senticosus Species 0.000 abstract 1
- 241000186660 Lactobacillus Species 0.000 abstract 1
- 235000006533 astragalus Nutrition 0.000 abstract 1
- 108010052008 colla corii asini Proteins 0.000 abstract 1
- 239000008173 hydrogenated soybean oil Substances 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 229940039696 lactobacillus Drugs 0.000 abstract 1
- 239000011159 matrix material Substances 0.000 abstract 1
- 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
- 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
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses spiral seaweed corn flour which is prepared from the following raw materials in parts by weight: 300-310 parts of wheat flour, 120-130 parts of corn, 10-11 parts of spiral seaweed powder, 20-22 parts of walnut kernels, 4-5 parts of garlic juice, 2-3 parts of astragalus membranaceus, 1-2 parts of acanthopanax senticosus, 3-4 parts of cordyceps sinensis, 2-3 parts of colla corii asini, 8-9 parts of lactobacillus, 0.015-0.02 part of glucose oxidase, 0.015-0.02 part of lipase, 1-1.2 parts of bamboo charcoal, 0.1-0.2 part of maltodextrin, 0.01-0.015 part of hydroxypropyl methyl cellulose, 0.5-0.6 part of edible alcohol and 0.01-0.02 part of hydrogenated soybean oil. According to the spiral seaweed corn flour and the preparation method thereof, provided by the invention, the added corn after crushing and fermentation can improve the pasting property and the viscosity stability, the added enzymes can increase the gluten matrix and improve the dough strength, at the same time, as the enzymes adopt bamboo charcoal as the carrier, the stability is improved, and in addition, the enzymes are wrapped with maltodextrin and the like, so that the enzymes can be prevented from falling off from bamboo charcoal, and the immunity can be improved.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of spirulina 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 spirulina corn flour and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of spirulina corn flour, be made up of the raw material of following weight portion:
Wheat flour 300-310, corn 120-130, spirulina powder 10-11, walnut kernel 20-22, garlic juice 4-5, Radix Astragali 2-3, wilsonii 1-2, Cordyceps sinensis 3-4, donkey-hide gelatin 2-3, 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 described spirulina corn flour, comprises the following steps:
(1) Radix Astragali, wilsonii, Cordyceps sinensis, donkey-hide gelatin 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) walnut kernel, garlic juice are mixed into pot, little fire stews to moisten to dry, then gained material is sent into baking box, discharging bake 10-15 minute at 250-260 DEG C after, pulverize, mix with step (1), (2), (4) gained material and leftover materials and mix 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 develop immunitypty.
Detailed description of the invention
A kind of spirulina corn flour, be made up of the raw material of following weight portion (kilogram):
Wheat flour 300, corn 120, spirulina powder 10, walnut kernel 20, garlic juice 4, the Radix Astragali 2, wilsonii 1, Cordyceps sinensis 3, donkey-hide gelatin 2, 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 described spirulina corn flour, comprises the following steps:
(1) Radix Astragali, wilsonii, Cordyceps sinensis, donkey-hide gelatin 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) walnut kernel, garlic juice are mixed into pot, little fire stews to moisten to dry, then gained material is sent into baking box, discharging bake 10 minutes at 250 DEG C after, pulverizes, mixes and mix thoroughly, to obtain final product with step (1), (2), (4) gained material and leftover materials.
Claims (2)
1. a spirulina corn flour, is characterized in that being made up of the raw material of following weight portion:
Wheat flour 300-310, corn 120-130, spirulina powder 10-11, walnut kernel 20-22, garlic juice 4-5, Radix Astragali 2-3, wilsonii 1-2, Cordyceps sinensis 3-4, donkey-hide gelatin 2-3, 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 spirulina corn flour according to claim 1, is characterized in that comprising the following steps:
(1) Radix Astragali, wilsonii, Cordyceps sinensis, donkey-hide gelatin 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) walnut kernel, garlic juice are mixed into pot, little fire stews to moisten to dry, then gained material is sent into baking box, discharging bake 10-15 minute at 250-260 DEG C after, pulverize, mix with step (1), (2), (4) gained material and leftover materials and mix thoroughly, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510842890.5A CN105433216A (en) | 2015-11-29 | 2015-11-29 | Spiral seaweed corn flour and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510842890.5A CN105433216A (en) | 2015-11-29 | 2015-11-29 | Spiral seaweed corn flour and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105433216A true CN105433216A (en) | 2016-03-30 |
Family
ID=55544212
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510842890.5A Pending CN105433216A (en) | 2015-11-29 | 2015-11-29 | Spiral seaweed corn flour and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105433216A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431703A (en) * | 2014-11-19 | 2015-03-25 | 凤阳嘉禾农业科技有限公司 | Flour with aloe and yoghourt |
-
2015
- 2015-11-29 CN CN201510842890.5A patent/CN105433216A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431703A (en) * | 2014-11-19 | 2015-03-25 | 凤阳嘉禾农业科技有限公司 | Flour with aloe and yoghourt |
Non-Patent Citations (2)
| Title |
|---|
| 刘晓峰等: "乳酸菌发酵对玉米粉特性的影响研究", 《粮食加工》 * |
| 林家永等: "葡萄糖氧化酶与脂肪酶改善面粉质量的作用（一）", 《粮油食品科技》 * |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160330 |
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| WD01 | Invention patent application deemed withdrawn after publication |