CN108244495A - A kind of production method of mugwort Ci - Google Patents
A kind of production method of mugwort Ci Download PDFInfo
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- CN108244495A CN108244495A CN201810139720.4A CN201810139720A CN108244495A CN 108244495 A CN108244495 A CN 108244495A CN 201810139720 A CN201810139720 A CN 201810139720A CN 108244495 A CN108244495 A CN 108244495A
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- mugwort
- folium artemisiae
- artemisiae argyi
- powder
- coconut
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- 244000030166 artemisia Species 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 7
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
- A21D2/34—Animal material
-
- 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
-
- 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- General Health & Medical Sciences (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
A kind of production method of mugwort Ci, includes the following steps：S1, the folium artemisiae argyi for taking fresh mugwort, clean up, and are handled 2~3 times in water, drain moisture, and freeze-drying crushes to obtain Folium Artemisiae Argyi powder；S2, ripe coconut is taken, pulp is processed into shredded coconut, then shredded coconut is fried, be cooled to room temperature and be cut into pieces again to get treated shredded coconut；S3, sesame low temperature bake, and are cooled to room temperature, pulverize, are sieved to get black sesame powder；S4, glutinous rice flour and flour are taken, oil, sugar, milk powder, Folium Artemisiae Argyi powder, shredded coconut, black sesame powder and salt is added in after mixing, adds water be washed into raw and cooked thick liquid after mixing, then by raw and cooked thick liquid exercising into dough, then through steaming or toasting up to mugwort Ci.The mugwort Ci that the present invention makes is in good taste, and sugar content is low, rich in nutrition content, also with healthcare function.Mugwort is the important component of anticancer drug, makes daily staple food often eaten of people etc. using mugwort as raw material, can improve the anticancer effect of daily life.
Description
Technical field
The present invention relates to food processing technology field more particularly to a kind of production methods of mugwort Ci.
Background technology
Cake be one kind with flour, rice flour, sugar, grease, egg, dairy products etc. for primary raw material, be equipped with various auxiliary materials, fillings and
Seasoning, is just made type, then through steaming, baking, frying, a kind of snack food that modes are process such as frying, deep by consumers in general's
Favor.Glutinous rice cake is one kind that is more universal in cake and most being favored by people, and in good taste, the glutinous cunning of entrance is deep to be liked by people
Love.But current glutinous rice cake generally existing is with single nutrient component, mainly based on leisure, the glutinous rice cake product containing other healthcare functions
Kind is actually rare, as the improvement of people's living standards, consumer is more and more stronger to the need awareness of high quality food, this
So that food is increasingly towards science, rationally, with functional food direction develops.
Mugwort is perennial herb, and sometimes into suffruticose, complete stool is aromatic.Stem is 80~150 centimetres high, has rib, more
Branch；Stem, branch, above leaf and phyllary is at the beginning by pubescence, after come off hairless, leaf back is by arachnoid hair.Mugwort returns spleen,
Liver and kidney channel has the effect of wind-dispelling detumescence, antalgesic-antipruritic, regulating menstruation, hemostasis, is commonly used in Chinese traditional treatment, for example folium artemisiae argyi is decocted
For treating the gynaecological diseases such as functional uterine bleeding, dysmenorrhoea, irregular menstruation, decoction washout is used to treat skin eczema, itch water
Etc. symptoms, folium artemisiae argyi mash into moxa, then be made moxa stick or Chinese mugwort cake, be used for traditional Chinese medical science moxibustion therapy.But its application in food is less,
And due to folium artemisiae argyi life, then slight bitter is too pungent, and ripe then micro-pungent is too bitter, therefore the mouthfeel on food is applied seldom to be connect by people
It receives.Based on this, the present invention proposes a kind of production method of mugwort Ci.
Invention content
The purpose of the present invention is to solve shortcoming in the prior art, and the making of the mugwort Ci proposed a kind of
Method.
A kind of production method of mugwort Ci, includes the following steps：
The processing of S1, mugwort：Fresh mugwort is taken, folium artemisiae argyi is removed, and is cleaned up, is placed in 90~105 DEG C
It is handled 2~3 times in water, and each time is 10~20s, then takes out the temperature for being placed in 5~10 DEG C of water and being dipped to folium artemisiae argyi
It spends for room temperature, further takes out and drain the moisture on folium artemisiae argyi surface, be placed in freeze dryer and carry out freeze-drying operation, be placed in crushing after freeze-drying again
Folium Artemisiae Argyi powder is crushed to obtain in machine, it is spare；
The preparation of S2, shredded coconut：Ripe coconut is taken, the pulp of ripe coconut is processed into shredded coconut, and shredded coconut is straight
Diameter is less than 5mm, length is less than 10cm, then shredded coconut is placed in frying pan and is fried, and is cooled to room temperature and cuts into length again less than 3mm
Section to get treated shredded coconut, it is spare；
The pretreatment of S3, sesame：Sesame is placed in curer and carries out low temperature baking, low temperature baking postcooling to room temperature,
It is placed in grinder and pulverizes again, cross 40~100 mesh sieve to get black sesame powder, it is spare；
The making of S4, dough：Glutinous rice flour and flour are taken, 40~100 mesh sieve is crossed respectively, then by the glutinous rice flour knead dough of sieving
Powder is placed in mixing machine, is after mixing added in oil, sugar, milk powder, Folium Artemisiae Argyi powder, shredded coconut, black sesame powder and salt, after mixing
It adds water and is washed into raw and cooked thick liquid, then by raw and cooked thick liquid exercising into dough, then through steaming or toasting up to mugwort Ci.
Preferably, the concrete operations of the freeze-drying operation is were cooled to -35 DEG C in 2 hours, then with the speed of 2 DEG C/h
Be warming up to -10 DEG C, then 10 DEG C be warming up to the speed of 4 DEG C/h, and keep 10 DEG C of temperature until in folium artemisiae argyi moisture less than 2%,
Complete freeze-drying operation.
Preferably, in the step S1, vinegar is carried out to folium artemisiae argyi and smokes operation, specially：The moisture on folium artemisiae argyi surface is drained
Afterwards, folium artemisiae argyi is cut out into fracture, be put into Fumigator, light-coloured vinegar is taken to be heated, the light-coloured vinegar is 1.5~2 with folium artemisiae argyi mass ratio：
10, light-coloured vinegar is heated to boiling and steam is imported into Fumigator after a large amount of steam of emerging, sootiness furnace temperature maintains 40~
45 DEG C are smoked, a length of 3* [1+ (0.2- light-coloured vinegars quality/folium artemisiae argyi quality) when smoking2] hour.
Preferably, the speed of mainshaft of the pulverizer is 4200r/min, and smashing fineness is 40~100 mesh.
Preferably, the mass ratio of the glutinous rice flour, flour, oil, sugar, milk powder, Folium Artemisiae Argyi powder, shredded coconut, black sesame powder and salt is
100：80~100：20~40：20~40：15~25：20~40：30~50：5~10：0~2.
Preferably, the mass ratio of the glutinous rice flour, flour, oil, sugar, milk powder, Folium Artemisiae Argyi powder, shredded coconut, black sesame powder and salt is
100：90：30：32：20：28：42：8：1.
Preferably, the mass ratio of the glutinous rice flour and flour is 1：0.85~0.95.
Compared with prior art, beneficial effects of the present invention are：
1st, rich in nutrition content rich in a large amount of protein, vitamin, lecithin, minerals and trace element, is being supplemented
A variety of nutrients are provided for eater, and also there is healthcare function while nutrient is supplemented while energy, to subsiding a swelling, relieving pain,
It is a supporting role in terms of regulating menstruation, hemostasis；
2nd, production method is simple, and mugwort, coconut and sesame are respectively processed, to ensure mugwort, coconut and sesame
The reservation of nutritional ingredient in fiber crops, and mugwort is handled using hot water treatment and frozen dried, to remove mugwort folium artemisiae argyi
In bitterness sense, keep the color of mugwort, the nutritional ingredient also retained in folium artemisiae argyi do not suffer a loss；
3rd, the formula of mugwort Ci is reasonable, fits in good taste, the sugar of rational proportion in formula, milk powder, shredded coconut, black sesame powder
Addition can improve the bitter taste that folium artemisiae argyi brings, and the sugar content of the mugwort Ci prepared is relatively low, can also be inclined according to mouthfeel
Good difference is fabricated to saline taste mugwort Ci.
4th, it is daily through often feeding to make people using mugwort as raw material because mugwort is the important component of anticancer drug
Staple food etc. can improve the anticancer effect of daily life.
Description of the drawings
Fig. 1 is the fabrication processing figure of the present invention.
Specific embodiment
The present invention is made with reference to specific embodiment further to explain.
【Embodiment one】
As shown in Figure 1, the production method of mugwort Ci proposed by the present invention a kind of, the method specifically include following step
Suddenly：
The processing of S1, mugwort：Fresh mugwort is taken, folium artemisiae argyi is removed, and is cleaned up, is placed in 100 DEG C of water
Processing 3 times, and each time is 15s, then takes out folium artemisiae argyi and is placed in 5~10 DEG C of water and be dipped to the temperature of folium artemisiae argyi and be down to room
Temperature further takes out folium artemisiae argyi and drains the moisture on folium artemisiae argyi surface, is placed in freeze dryer and carries out freeze-drying operation, be placed in crushing after freeze-drying again
Folium Artemisiae Argyi powder is crushed to obtain in machine, it is spare；
Then the concrete operations of freeze-drying operation are warming up to -10 to be cooled to -35 DEG C in 2 hours with the speed of 2 DEG C/h
DEG C, then 10 DEG C are warming up to the speed of 4 DEG C/h, and keep 10 DEG C of temperature until in folium artemisiae argyi moisture completes freeze-drying less than 2%
Operation；The speed of mainshaft of pulverizer is 4200r/min, and smashing fineness is 80 mesh；
The folium artemisiae argyi belongs to hot substance, and during frozen dried, folium artemisiae argyi will not be denaturalized, while in folium artemisiae argyi
The nutritional ingredient in portion will not volatilize, and lose very little, the applicant is known set forth herein with research and development through a large number of experiments
Folium artemisiae argyi under the detailed operation data of application freeze-drying mentioned above, can realize that the nutrient of optimum efficiency preserves, and pass through
Convenient for being ground in powdery after freeze-drying operation, mixed convenient for the raw material with subsequent step；
For folium artemisiae argyi during aforementioned process hot water treatment, the loose porous state of substance is presented in folium artemisiae argyi, can be effective simultaneously
Carry out degerming；
The preparation of S2, shredded coconut：Ripe coconut is taken, the pulp of ripe coconut is processed into shredded coconut, and shredded coconut is straight
Diameter is less than 5mm, length is less than 10cm, then shredded coconut is placed in frying pan and is fried, and is cooled to room temperature and cuts into length again less than 3mm
Section to get treated shredded coconut, it is spare；
The nutrition deployment of the entire mugwort rice dumpling is capable of providing using coconut powder, while other raw materials can be coordinated, is realized
Reduce the bitter mouthfeel of mugwort folium artemisiae argyi；
The pretreatment of S3, sesame：Sesame is placed in curer and carries out low temperature baking, low temperature baking postcooling to room temperature,
It is placed in grinder and pulverizes again, cross 80 mesh sieve to get black sesame powder, it is spare；
Using the structure for being ground into powdery, can be convenient for efficiently being mixed with Folium Artemisiae Argyi powder and coconut powder；
The making of S4, dough：Glutinous rice flour and flour are taken, 80 mesh sieve is crossed respectively, then puts the glutinous rice flour of sieving and flour
In mixing machine, oil, sugar, milk powder, Folium Artemisiae Argyi powder, shredded coconut, black sesame powder and salt are added in after mixing, added again after mixing
Water is washed into raw and cooked thick liquid, then by raw and cooked thick liquid exercising into dough, then through steaming or toasting up to mugwort Ci.
In the present invention, glutinous rice flour, flour, oil, sugar, milk powder, Folium Artemisiae Argyi powder, shredded coconut, black sesame powder and salt mass ratio be
100：90：30：32：20：28：42：8：1.
【Embodiment two】
As shown in Figure 1, the production method of mugwort Ci proposed by the present invention a kind of, includes the following steps：
The processing of S1, mugwort：Fresh mugwort is taken, folium artemisiae argyi is removed, and is cleaned up, is placed in 105 DEG C of water
Processing 2 times, and each time is 20s, then takes out and is placed in 5 DEG C of water the temperature for being dipped to folium artemisiae argyi as room temperature, further takes out
The moisture on folium artemisiae argyi surface is drained, is placed in freeze dryer and carries out freeze-drying operation, is placed in again in pulverizer after freeze-drying and crushes to obtain folium artemisiae argyi
Powder, it is spare；
Then the concrete operations of freeze-drying operation are warming up to -10 to be cooled to -35 DEG C in 2 hours with the speed of 2 DEG C/h
DEG C, then 10 DEG C are warming up to the speed of 4 DEG C/h, and keep 10 DEG C of temperature until in folium artemisiae argyi moisture completes freeze-drying less than 2%
Operation；The speed of mainshaft of pulverizer is 4200r/min, and smashing fineness is 80 mesh；
The preparation of S2, shredded coconut：Ripe coconut is taken, the pulp of ripe coconut is processed into shredded coconut, and shredded coconut is straight
Diameter is less than 5mm, length is less than 10cm, then shredded coconut is placed in frying pan and is fried, and is cooled to room temperature and cuts into length again less than 3mm
Section to get treated shredded coconut, it is spare；
The pretreatment of S3, sesame：Sesame is placed in curer and carries out low temperature baking, low temperature baking postcooling to room temperature,
It is placed in grinder and pulverizes again, cross 80 mesh sieve to get black sesame powder, it is spare；
The making of S4, dough：Glutinous rice flour and flour are taken, 80 mesh sieve is crossed respectively, then puts the glutinous rice flour of sieving and flour
In mixing machine, oil, sugar, milk powder, Folium Artemisiae Argyi powder, shredded coconut, black sesame powder and salt are added in after mixing, added again after mixing
Water is washed into raw and cooked thick liquid, then by raw and cooked thick liquid exercising into dough, then through steaming or toasting up to mugwort Ci.
In the present invention, glutinous rice flour, flour, oil, sugar, milk powder, Folium Artemisiae Argyi powder, shredded coconut, black sesame powder and salt mass ratio be
100：95：30：30：25：20：45：10：2.
【Embodiment three】
As shown in Figure 1, the production method of mugwort Ci proposed by the present invention a kind of, includes the following steps：
The processing of S1, mugwort：Fresh mugwort is taken, folium artemisiae argyi is removed, and is cleaned up, is placed in 90 DEG C of water
Reason 3 times, and each time is 20s, then takes out and is placed in 10 DEG C of water the temperature for being dipped to folium artemisiae argyi as room temperature, further take out by
The moisture on folium artemisiae argyi surface drains, and is placed in freeze dryer and carries out freeze-drying operation, is placed in again in pulverizer after freeze-drying and crushes to obtain Folium Artemisiae Argyi powder,
It is spare；
Then the concrete operations of freeze-drying operation are warming up to -10 to be cooled to -35 DEG C in 2 hours with the speed of 2 DEG C/h
DEG C, then 10 DEG C are warming up to the speed of 4 DEG C/h, and keep 10 DEG C of temperature until in folium artemisiae argyi moisture completes freeze-drying less than 2%
Operation；The speed of mainshaft of pulverizer is 4200r/min, and smashing fineness is 80 mesh；
The preparation of S2, shredded coconut：Ripe coconut is taken, the pulp of ripe coconut is processed into shredded coconut, and shredded coconut is straight
Diameter is less than 5mm, length is less than 10cm, then shredded coconut is placed in frying pan and is fried, and is cooled to room temperature and cuts into length again less than 3mm
Section to get treated shredded coconut, it is spare；
The pretreatment of S3, sesame：Sesame is placed in curer and carries out low temperature baking, low temperature baking postcooling to room temperature,
It is placed in grinder and pulverizes again, cross 80 mesh sieve to get black sesame powder, it is spare；
The making of S4, dough：Glutinous rice flour and flour are taken, 80 mesh sieve is crossed respectively, then puts the glutinous rice flour of sieving and flour
In mixing machine, oil, sugar, milk powder, Folium Artemisiae Argyi powder, shredded coconut and black sesame powder are added in after mixing, added water after mixing
Raw and cooked thick liquid is washed into, then by raw and cooked thick liquid exercising into dough, then through steaming or toasting up to mugwort Ci.
In the present invention, glutinous rice flour, flour, oil, sugar, milk powder, Folium Artemisiae Argyi powder, shredded coconut and black sesame powder mass ratio be 100：
85：40：20：20：20：40：5.
【Example IV】
The production method of mugwort Ci proposed by the present invention a kind of, includes the following steps：
The processing of S1, mugwort：Fresh mugwort is taken, folium artemisiae argyi is removed, and is cleaned up, is placed in 105 DEG C of water
Processing 2 times, and each time is 20s, then takes out and is placed in 5 DEG C of water the temperature for being dipped to folium artemisiae argyi as room temperature, further takes out
The moisture on folium artemisiae argyi surface is drained, carrying out vinegar to folium artemisiae argyi smokes operation, is allowed to not only have effects that folium artemisiae argyi, also ends and stops blooding with vinegar
The effect of throe, while there is vinegar fragrance, traditional way is that folium artemisiae argyi is immersed in vinegar, is fried after folium artemisiae argyi exhausts vinegar
It is dry, but folium artemisiae argyi, which is immersed in vinegar, can cause folium artemisiae argyi to absorb unevenness, and part folium artemisiae argyi can't be absorbed into enough vinegar, and vinegar can not have
Effect penetrate into whole folium artemisiae argyis, and frying can also lose a part of nutritional ingredient of folium artemisiae argyi, therefore, the present invention use with
Lower method specifically, folium artemisiae argyi is simply shredded with fracture is cut out, is penetrated into conducive to vinegar, is put into Fumigator, Fumigator
It can be the existing arbitrary Fumigator with heat insulation function, the light-coloured vinegar of daily consumption be taken to be heated, the light-coloured vinegar and folium artemisiae argyi
Mass ratio is 1.5~2：10, light-coloured vinegar is heated to boiling and be incited somebody to action after a large amount of steam of emerging by the boiling point of general light-coloured vinegar at 40 DEG C or so
Steam is imported into Fumigator, and sootiness furnace temperature maintains 40~45 DEG C and folium artemisiae argyi progress low temperature is smoked, and is not destroying folium artemisiae argyi battalion
On the basis of forming point, vinegar is made to penetrate into slowly in folium artemisiae argyi, a length of 3* [1+ (0.2- light-coloured vinegars quality/folium artemisiae argyi quality) when smoking2]
Hour, when folium artemisiae argyi quality is slightly larger, appropriate extension adjustment is needed, which to smoke the time, can just be such that vinegar adequately penetrates into folium artemisiae argyi, still
Extended ratio be it is nonlinear, through make repeated attempts it is above-mentioned smoke Folium Artemisiae Argyi powder nutritive effect and the taste good that duration is produced,
Taking-up is dried in the air to room temperature, is placed in freeze dryer and is carried out freeze-drying operation, is placed in again in pulverizer after freeze-drying and is crushed to obtain Folium Artemisiae Argyi powder, spare；
Then the concrete operations of freeze-drying operation are warming up to -10 to be cooled to -35 DEG C in 2 hours with the speed of 2 DEG C/h
DEG C, then 10 DEG C are warming up to the speed of 4 DEG C/h, and keep 10 DEG C of temperature until in folium artemisiae argyi moisture completes freeze-drying less than 2%
Operation；The speed of mainshaft of pulverizer is 4200r/min, and smashing fineness is 80 mesh；
The preparation of S2, shredded coconut：Ripe coconut is taken, the pulp of ripe coconut is processed into shredded coconut, and shredded coconut is straight
Diameter is less than 5mm, length is less than 10cm, then shredded coconut is placed in frying pan and is fried, and is cooled to room temperature and cuts into length again less than 3mm
Section to get treated shredded coconut, it is spare；
The pretreatment of S3, sesame：Sesame is placed in curer and carries out low temperature baking, low temperature baking postcooling to room temperature,
It is placed in grinder and pulverizes again, cross 80 mesh sieve to get black sesame powder, it is spare；
The making of S4, dough：Glutinous rice flour and flour are taken, 80 mesh sieve is crossed respectively, then puts the glutinous rice flour of sieving and flour
In mixing machine, oil, sugar, milk powder, Folium Artemisiae Argyi powder, shredded coconut, black sesame powder and salt are added in after mixing, added again after mixing
Water is washed into raw and cooked thick liquid, then by raw and cooked thick liquid exercising into dough, then through steaming or toasting up to mugwort Ci.
Randomly select 200 persons of foretasting, the age from 8~69 years old, respectively to embodiment one, embodiment two, embodiment three with
And existing commercially available glutinous rice cake is foretasted, and the person of foretasting is allowed to select optimal one of mouthfeel, statistics is as follows：
| Embodiment one | Embodiment two | Embodiment three | Example IV | It is commercially available | |
| The optimal number of mouthfeel | 45 | 41 | 39 | 58 | 17 |
| Mouthfeel most excellent rate | 23% | 20% | 19% | 29% | 9% |
【Embodiment five】The present embodiment and above-described embodiment only difference is that, in step sl, first take clean
Pig iron pot is put into the edible refined salt of 20~40 mesh, is heated with 50 DEG C~65 DEG C of slow fires, and it is 50 DEG C to be heated to edible refined salt temperature
~65 DEG C, and continue 5~10min of stir-frying；
It is put into folium artemisiae argyi to stir-fry, the weight ratio of folium artemisiae argyi and edible refined salt is 3~5.5:1, with 45 DEG C~50 DEG C of slow fire
Slowly stir-frying until folium artemisiae argyi juice completely disengages folium artemisiae argyi, is dissolved in edible refined salt, and it is spare to obtain mugwort salt；
Part mugwort salt is modulated into the Chinese mugwort saline solution and a concentration of 10% of a concentration of 75%~80% high concentration
The Chinese mugwort saline solution of~15% low concentration, it is spare；
Fresh mugwort is taken, folium artemisiae argyi is removed, and is cleaned up, in the Chinese mugwort saline solution for the low concentration for being placed in 100 DEG C
Processing 3 times, and each time is 15s, the Chinese mugwort saline solution for the high concentration for being placed in 8 DEG C~15 DEG C is then taken out, in high concentration
Chinese mugwort saline solution in add cellulase, be dipped to the temperature of folium artemisiae argyi as room temperature, cleaned, further taken out folium artemisiae argyi surface with clear water
Moisture drain for use, carry out vinegar and smoke operation or be placed directly in freeze dryer and carry out freeze-drying operation, be placed in pulverizer after freeze-drying again
In crush to obtain Folium Artemisiae Argyi powder；
Then the concrete operations of freeze-drying operation are warming up to -10 to be cooled to -35 DEG C in 1.2 hours with the speed of 2 DEG C/h
DEG C, then 10 DEG C are warming up to the speed of 4 DEG C/h, and keep 10 DEG C of temperature until in folium artemisiae argyi moisture completes freeze-drying less than 2%
Operation；The speed of mainshaft of pulverizer is 4200r/min, and smashing fineness is 80 mesh；Because it is digested in the brine that ends
Processing, it is therefore desirable to anxious jelly is completed in a short time, to ensure the nutrition activity inside folium artemisiae argyi.
Mugwort salt is used as auxiliary material, indigestion, heartburn phenomenon occurs after eater's use can be reduced, for nerve
There is improvement affected part to recycle, stablize the state of an illness for paralysis epiphora disease, the auxiliaring effect of the contractile function of recovery eyelid orbicularis, and pass through
The folium artemisiae argyi that Chinese mugwort salting liquid impregnates is crossed, by bitter, the pungent ingredient solution modeling in folium artemisiae argyi, the mouthfeel of mugwort rice cake is promoted, is passing through
After the immersion of 100 DEG C of high temperature, folium artemisiae argyi bacterial fungus can be effectively killed, places into the Chinese mugwort saline solution of high concentration low temperature and soaks
Bubble, and cellulase is added simultaneously, high concentration Chinese mugwort saline solution can carry rapidly by the Wen Duxiajiang of folium artemisiae argyi, and for cellulase
For reasonably digesting environment, while saving the cooling time of folium artemisiae argyi, the fiber outer wall of folium artemisiae argyi is further digested so that in folium artemisiae argyi
Nutritional ingredient be easier to be absorbed by the body, whole preparation process composition is simple, easy to make.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (9)
1. a kind of production method of mugwort Ci, which is characterized in that include the following steps：
The processing of S1, mugwort：Mugwort is cleaned, degerming, freeze-drying are ground into powdery, spare；
The preparation of S2, shredded coconut：Ripe coconut is taken, the pulp of ripe coconut is processed into shredded coconut, it is spare；
The pretreatment of S3, sesame：Sesame is placed in progress low temperature baking in curer, low temperature bakes postcooling to room temperature, then puts
It pulverizes in grinder, crosses 40~100 mesh sieve to get black sesame powder, it is spare；
The making of S4, dough：Glutinous rice flour and flour are taken, 40~100 mesh sieve is crossed respectively, then puts the glutinous rice flour of sieving and flour
In mixing machine, oil, sugar, milk powder, Folium Artemisiae Argyi powder, shredded coconut, black sesame powder and salt are added in after mixing, added again after mixing
Water is washed into raw and cooked thick liquid, then by raw and cooked thick liquid exercising into dough, then through steaming or toasting up to mugwort Ci.
2. the production method of mugwort Ci according to claim 1, which is characterized in that be specially in the step S1：It takes
Fresh mugwort, folium artemisiae argyi is removed, and is cleaned up, and is placed in handling 2~3 times, and each time in 90~105 DEG C of water
For 10~20s, then take out and be placed in 5~10 DEG C of water the temperature for being dipped to folium artemisiae argyi as room temperature, further take out folium artemisiae argyi surface
Moisture drains, and is placed in freeze dryer and carries out freeze-drying operation, is placed in again in pulverizer after freeze-drying and crushes to obtain Folium Artemisiae Argyi powder.
3. the production method of mugwort Ci according to claim 1, which is characterized in that the coconut palm in the step S2
The diameter of sub- silk is less than 5mm, length is less than 10cm, then shredded coconut is placed in frying pan and is fried, and is cooled to room temperature cut growth again
Section of the degree less than 3mm is to get treated shredded coconut.
4. the production method of a kind of mugwort Ci according to claim 2, which is characterized in that the freeze-drying operates specific
It operates to be cooled to -35 DEG C in 2 hours, is then warming up to -10 DEG C, then be warming up to the speed of 2 DEG C/h with the speed of 4 DEG C/h
10 DEG C, and 10 DEG C of temperature is kept until in folium artemisiae argyi moisture completes freeze-drying operation less than 2%.
5. the production method of a kind of mugwort Ci according to claim 2, it is preferred that in the step S1, to folium artemisiae argyi
It carries out vinegar and smokes operation, specially：After the moisture on folium artemisiae argyi surface is drained, folium artemisiae argyi is cut out into fracture, is put into Fumigator, takes light-coloured vinegar
It is heated, the light-coloured vinegar is 1.5~2 with folium artemisiae argyi mass ratio：10, light-coloured vinegar is heated to boiling and will be steamed after a large amount of steam of emerging
Vapour is imported into Fumigator, and sootiness furnace temperature maintains 40~45 DEG C and smokes, a length of 3* [1+ (0.2- light-coloured vinegars quality/Chinese mugwort when smoking
Leaf quality)2] hour.
6. the production method of a kind of mugwort Ci according to claim 2, which is characterized in that the main shaft of the pulverizer turns
Speed is 4200r/min, and smashing fineness is 40~100 mesh.
7. a kind of production method of mugwort Ci according to claim 1, which is characterized in that the glutinous rice flour, flour,
The mass ratio of oil, sugar, milk powder, Folium Artemisiae Argyi powder, shredded coconut, black sesame powder and salt is 100：80~100：20~40：20~40：15~
25：20~40：30~50：5~10：0~2.
8. a kind of production method of mugwort Ci according to claim 1, which is characterized in that the glutinous rice flour, flour,
The mass ratio of oil, sugar, milk powder, Folium Artemisiae Argyi powder, shredded coconut, black sesame powder and salt is 100：90：30：32：20：28：42：8：1.
9. the production method of a kind of mugwort Ci according to claim 1, which is characterized in that the glutinous rice flour and flour
Mass ratio is 1：0.85~0.95.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115707393A (en) * | 2022-11-21 | 2023-02-21 | 安徽一闻香清真食品有限公司 | Sesame ball production and processing technology |
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