CN107348353A - A kind of instant medicated Chinese yam face and preparation method thereof - Google Patents
A kind of instant medicated Chinese yam face and preparation method thereof Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 12
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- CODAYFPFZXWNLD-UHFFFAOYSA-N 2-hydroxypropanoyl octadecanoate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC(=O)C(C)O CODAYFPFZXWNLD-UHFFFAOYSA-N 0.000 claims description 8
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- 238000001125 extrusion Methods 0.000 claims description 5
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Classifications
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- 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
- A23L7/113—Parboiled or instant pasta
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of instant medicated Chinese yam face and preparation method thereof, and, using flour, yam flour, bean powder as primary raw material, formulated, vacuum and face, cooking, drying are prepared into the instant medicated Chinese yam face for it.The present invention is based on classical ancient books《Yin Shan Zhengyao, Principles of Correct Diet》Record obtain a kind of herbal cuisine Chinese yam face that can be instant, the dosage of its yam flour is up to the 50% of flour amount, dietotherapy and nutritive value so as to effective guarantee product；And by specified raw material collocation and modern processing, the texture characteristic in Chinese yam face can be effectively improved, and reduce the generation of noodles broken strip phenomenon.Present invention helps to develop the valuable cultural heritage of herbal cuisine " Chinese yam face " this motherland, and produces significant social and economic effects.
Description
Technical field
The invention belongs to food processing technology field, and in particular to one kind comes from classical herbal cuisine ancient prescription, added through modern food
Instant, convenience type Chinese yam face that work fabrication techniques form and preparation method thereof.
Background technology
According to written by Yuan Dynasty's imperial physician's Husihui《Yin Shan Zhengyao, Principles of Correct Diet》Described in volume one, herbal cuisine " Chinese yam face " function is that qi-restoratives is thin, beneficial
Vigour.Primary raw material is Chinese yam in the herbal cuisine.《Sheng Nong's herbal classic》In Chinese yam is recited as：" tonifying middle-Jiao and Qi power, long muscle,
Long term usage normal hearing and eyesight.It is upper to support lung, middle energy tonifying spleen, lower energy kidney-nourishing ".Modern nutriology research shows that main component is urinated in Chinese yam
Bursin, polysaccharide, saponin(e and other functional ingredient, which have, adjusts immune, hypoglycemic, anti-aging and other effects.Meanwhile bean powder and egg are also mountain
Convenient source prepared by powder, wherein, bean powder is analysis for soybean powder, during energy invigorating the spleen is wide；Egg is important foodstuffs in daily life, the traditional Chinese medical science
Think that it has nourishing Yin and moistening dryness, the effect of mental-tranquilization.All conditions close, and play the work(of QI invigorating qi-restoratives altogether, and deficiency of vital energy and physically weak person can often eat it.
Has the report of some Chinese yam face products at present, such as a kind of A of Publication No. CN 103141762 patent " Chinese yam
Disclosed in the preparation method of noodles " after Chinese yam mashing is mixed with egg, addition flour neutral plane, curing, calendering, slitting,
Drying, cut-out, metering, packaging are finished product.Its Chinese yam addition is 20% or so of flour amount.Publication No. CN 1843175A
Patent " silk moth Chinese yam noodle and preparation method thereof " in disclose a kind of convenience type Chinese yam noodle, wherein Chinese yam addition is face
The 5-8% of powder.As can be seen here, raw material Chinese yam addition is relatively low in existing Chinese yam noodle, and the making formula in Chinese yam face lacks
Ancient books records foundation or zoopery evidence, it is difficult to ensures dietotherapy or the health value of final products.
The content of the invention
The present invention is retaining《Yin Shan Zhengyao, Principles of Correct Diet》On the basis of described herbal cuisine " Chinese yam face " base stock proportioning, for tradition
The problem of Chinese yam face texture characteristic is undesirable, using the use of appropriate supplementary material, with reference to modern food processing technology, one kind is made
Instant type herbal cuisine Chinese yam face, the wherein addition of yam flour reach flour amount 50%, can effective guarantee product dietotherapy and battalion
Support value.
To achieve the above object, the present invention adopts the following technical scheme that：
A kind of instant medicated Chinese yam face, its is raw materials used to include by weight：30 parts of flour, 15 parts of yam flour, 2 parts of bean powder,
0.4 part of ginger juice, 1 part of salt, 5 parts of egg, 20 parts of water；
Preparing the raw material in the Chinese yam face also includes composite phosphate, stearoyl lactate, and its addition is respectively flour weight
0.3 ~ 0.7% and 0.05 ~ 0.15%.
The preparation method in the instant medicated Chinese yam face comprises the following steps：
1）Allotment：Salt, composite phosphate are melted with 25 DEG C of water；Flour, yam flour and bean powder are mixed thoroughly addition by proportioning,
And add stearoyl lactate and mix thoroughly, sequentially add ginger juice and egg；
2）Vacuum and face：By step 1）Resulting material pours into and vacuum and face is carried out in vacuum dough mixing machine, soft to dough, holds energy
Agglomerating, gently rubbing can loosely restore, and section has a sense of hierarchy；The dough become reconciled is stood into 30min at room temperature；
3）Cook：Dough is put into oodle maker extrusion forming, is subsequently placed into after cooking 3 ~ 5min in boiling water and takes the dish out of the pot, shower cooling；
4）Dry：Noodles after boiling are dried, that is, edible instant medicated Chinese yam face can be brewed by being made.
The yam flour is to clean Chinese yam rhizome, remove the peel, cutting into slices, and is subsequently dipped to boil in the saline solution that mass concentration is 5%
5 ~ 10min of color protection, is pulled out, is crushed after drying, is crossed 100 mesh sieves and is made.
Vacuum when vacuum and face is 0.06MPa；It is with face program：65r/min low speed wet mixings 25s, 120r/min is high
Speed and face 200s, 95r/min middling speeds and face 370s.
Step 4）The drying means is vacuum drying or freeze-drying；Temperature during vacuum drying is used as 50 ~ 60 DEG C,
Time is 50 ~ 70min；Using freeze-drying when first by noodles after -18 DEG C of pre-freezes, be re-fed into -40 ~ -50 DEG C of freeze-drying
6 ~ 8h is dried in room.
Contain more dietary fiber in Chinese yam, noodles are prepared using relatively large Chinese yam, gluten characteristic can be directly affected, and
The texture characteristics such as the final chewiness for influenceing product, elasticity, hardness.Chinese yam addition is relatively low in the product of existing Chinese yam face,
Its food therapy value is difficult to ensure that, and made Chinese yam face texture characteristic needs further to be improved.The present invention is in traditional medicine meals
On the basis for the treatment of side, by the collocation of appropriate supplementary material, make the addition of wherein yam flour up to the 50% of flour amount, so as to really
Protect dietotherapy and the health value of product.Meanwhile it is of the invention during noodle production, using vacuum and surface technology, with reference to compound
The addition of the auxiliary material such as phosphate and stearoyl lactate, the texture characteristic of made finished product can be effectively improved, reduce strip-breaking rate, so as to
Improve the quality of noodles.
Analyze after testing, using Chinese yams such as polysaccharide, allantoin, saponin(es in instant medicated Chinese yam face made of present invention process
Main active content is significantly higher than Chinese yam face.By popularization and application of the present invention, can will " Chinese yam face " this motherland is valuable,
Classical herbal cuisine cultural heritage is developed, and produces significant social and economic effects.
Embodiment
A kind of instant medicated Chinese yam face, its preparation method comprise the following steps：
1）Chinese yam rhizome is cleaned, removed the peel, section, is subsequently dipped to boil 5 ~ 10min of color protection in the saline solution that mass concentration is 5%, drags for
Go out, crushed after drying, cross 100 mesh sieves, yam flour is made；
2）Allotment：10g salt, 1.5g composite phosphates are melted with 25 DEG C of 200g water；By flour 300g, yam flour 150g and
Bean powder 20g mixes addition thoroughly, and adds 0.3g stearoyl lactates and mix thoroughly, sequentially adds ginger juice 4g and egg 50g；
3）Vacuum and face：By step 1）Resulting material is poured into vacuum dough mixing machine, is properly added water, is carried out under 0.06MPa true
Empty and face, and face program is：65r/min low speed wet mixings 25s, 120r/min high speed and face 200s, 95r/min middling speeds and face
370s, soft to dough, holding can be agglomerating, and gently rubbing can loosely restore, and section has a sense of hierarchy；By the dough become reconciled in room
Temperature is lower to stand 30min；
4）Cook：Dough is put into oodle maker extrusion forming, is then placed in after cooking 3-5min in boiling water and takes the dish out of the pot, shower cooling；
5）Dry：Noodles after boiling are dried, that is, edible instant medicated Chinese yam face can be brewed by being made.
The drying is vacuum drying or freeze-drying；Temperature during vacuum drying is used as 50 ~ 60 DEG C, the time for 50 ~
70min；Using freeze-drying when first by noodles after -18 DEG C of pre-freezes, be re-fed into -40 ~ -50 DEG C of freeze drying chamber dry 6-
8h。
Have some Chinese yam face products at present, the addition of wherein Chinese yam is generally less than the 25% of flour dosage.The present invention
The basic recipe in instant medicated Chinese yam face comes from ancient books《Yin Shan Zhengyao, Principles of Correct Diet》Record, be that a kind of suitable deficiency of vital energy and physically weak crowd conditioning is edible
Instant food, and the dosage of its yam flour reaches the 50% of flour amount, the mountain such as polysaccharide, allantoin and saponin(e with higher level
Pharmaceutically active ingredient content, dietotherapy effect that product should have can be ensured（It is shown in Table 1）.Meanwhile contrast mountain made from traditional dough mixing machine
Powder, the present invention can significantly improve the organoleptic attribute of noodles by vacuum and face, make noodles elasticity, Chewiness good and disconnected
Bar rate is relatively low（It is shown in Table 2）, so that it is guaranteed that made Chinese yam face has good texture characteristic.
The main composition of table 1 contrasts
The texture characteristic of the different Chinese yam face products of table 2 compares
From table 1,2, compared with commercially available Chinese yam face, main active in product of the present invention --- polysaccharide, allantoin
Dramatically increased with the content of saponin(e, it is ensured that its good dietotherapy characteristic；Meanwhile the present invention made by Chinese yam face elasticity,
The texture characteristics such as hardness, chewing and pull-off force are superior to Chinese yam face, and strip-breaking rate is also ideal.
In order that content of the present invention easily facilitates understanding, with reference to embodiment to of the present invention
Technical scheme is described further, but the present invention is not limited only to this.
Embodiment 1
1）Chinese yam rhizome is cleaned, removed the peel, section, is subsequently dipped to boil color protection 5min in the saline solution that mass concentration is 5%, pulls out,
Crushed after drying, cross 100 mesh sieves, yam flour is made；
2）Allotment：10g salt, 0.9g composite phosphates are melted with 25 DEG C of 200g water respectively；By flour 300g, yam flour
150g and bean powder 20g are mixed thoroughly, and are added 0.15g stearoyl lactates and mixed thoroughly, sequentially add ginger juice 4g and egg 50g；
3）Vacuum and face：By step 1）Resulting material is poured into vacuum dough mixing machine, is properly added water, is carried out under 0.06MPa true
Empty and face, and face program is：65r/min low speed wet mixings 25s, 120r/min high speed and face 200s, 95r/min middling speeds and face
370s, soft to dough, holding can be agglomerating, and gently rubbing can loosely restore, and section has a sense of hierarchy；By the dough become reconciled in room
Temperature is lower to stand 30min；
4）Cook：Dough is put into oodle maker extrusion forming, is then placed in after cooking 3 ~ 5min in boiling water and takes the dish out of the pot, shower cooling；
5）Dry：Noodles after boiling are dried in vacuo 50min in 50 DEG C, that is, edible instant medicated Chinese yam face can be brewed by being made.
Embodiment 2
1）Chinese yam rhizome is cleaned, removed the peel, section, is subsequently dipped to boil color protection 6min in the saline solution that mass concentration is 5%, pulls out,
Crushed after drying, cross 100 mesh sieves, yam flour is made；
2）Allotment：10g salt, 2.1g composite phosphates are melted with 25 DEG C of 200g water respectively；By flour 300g, yam flour
150g and bean powder 20g are mixed thoroughly, and are added 0.45g powdery stearoyl lactates and mixed thoroughly, sequentially add ginger juice 4g and egg
50g；
3）Vacuum and face：By step 1）Resulting material is poured into vacuum dough mixing machine, is properly added water, is carried out under 0.06MPa true
Empty and face, and face program is：65r/min low speed wet mixings 25s, 120r/min high speed and face 200s, 95r/min middling speeds and face
370s, soft to dough, holding can be agglomerating, and gently rubbing can loosely restore, and section has a sense of hierarchy；By the dough become reconciled in room
Temperature is lower to stand 30min；
4）Cook：Dough is put into oodle maker extrusion forming, is then placed in after cooking 3 ~ 5min in boiling water and takes the dish out of the pot, shower cooling；
5）Dry：By the noodles after boiling after -18 DEG C of pre-freezes, it is re-fed into -40 DEG C of freeze drying chamber and dries 6h, that is, being made can
Brew edible instant medicated Chinese yam face.
The present invention is according to ancient books《Yin Shan Zhengyao, Principles of Correct Diet》Classical herbal cuisine side --- Chinese yam face, with reference to modern food processing technology, system
Make instant, instant edible herbal cuisine Chinese yam face, have tonify deficiency benefit health effect, cure mainly deficiency of vital energy and physically weak, be especially suitable for modern society's deficiency of vital energy
Weak crowd's conditioning is edible.The processing approach of Chinese yam will be also expanded in the making of the product, improves its added value of product, is produced notable
Social and economic effects.
The foregoing is only presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification, it should all belong to the covering scope of the present invention.
Claims (5)
- A kind of 1. instant medicated Chinese yam face, it is characterised in that：It is raw materials used to include by weight：30 parts of flour, yam flour 15 Part, 2 parts of bean powder, 0.4 part of ginger juice, 1 part of salt, 5 parts of egg, 20 parts of water；Preparing the raw material in the Chinese yam face also includes composite phosphate, stearoyl lactate, and its addition is respectively flour weight 0.3 ~ 0.7% and 0.05 ~ 0.15%.
- A kind of 2. preparation method in Chinese yam face instant medicated as described in the appended claim 1, it is characterised in that：Comprise the following steps：1）Allotment：Salt, composite phosphate are melted with 25 DEG C of water；Flour, yam flour and bean powder are mixed thoroughly addition by proportioning, And add stearoyl lactate and mix thoroughly, sequentially add ginger juice and egg；2）Vacuum and face：By step 1）Resulting material pours into and vacuum and face is carried out in vacuum dough mixing machine, soft to dough, holds energy Agglomerating, gently rubbing can loosely restore, and section has a sense of hierarchy；The dough become reconciled is stood into 30min at room temperature；3）Cook：Dough is put into oodle maker extrusion forming, is subsequently placed into after cooking 3 ~ 5min in boiling water and takes the dish out of the pot, shower cooling；4）Dry：Noodles after boiling are dried, that is, is made and brews edible instant medicated Chinese yam face.
- 3. the preparation method in instant medicated Chinese yam face according to claim 2, it is characterised in that：The yam flour is by Chinese yam Medicine is cleaned, removed the peel, section, is subsequently dipped to boil 5 ~ 10min of color protection in the saline solution that mass concentration is 5%, is pulled out, powder after drying It is broken, cross 100 mesh sieves and be made.
- 4. the preparation method in instant medicated Chinese yam face according to claim 2, it is characterised in that：Vacuum when vacuum and face For 0.06MPa；It is with face program：65r/min low speed wet mixings 25s, 120r/min high speed and face 200s, 95r/min middling speeds and face 370s。
- 5. the preparation method in instant medicated Chinese yam face according to claim 2, it is characterised in that：Step 4）The drying means To be dried in vacuo or being freeze-dried；Using temperature during vacuum drying, the time is 50 ~ 70min for 50 ~ 60 DEG C；Using freeze-drying when first by noodles after -18 DEG C of pre-freezes, in -40 ~ -50 DEG C of freeze drying chamber dry 6-8h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710548316.8A CN107348353A (en) | 2017-07-06 | 2017-07-06 | A kind of instant medicated Chinese yam face and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710548316.8A CN107348353A (en) | 2017-07-06 | 2017-07-06 | A kind of instant medicated Chinese yam face and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107348353A true CN107348353A (en) | 2017-11-17 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108684788A (en) * | 2018-08-31 | 2018-10-23 | 三明温氏食品有限公司 | A kind of formula and preparation method thereof of rabbit meat Guia Hill herbal cake |
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| CN108684788A (en) * | 2018-08-31 | 2018-10-23 | 三明温氏食品有限公司 | A kind of formula and preparation method thereof of rabbit meat Guia Hill herbal cake |
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Application publication date: 20171117 |