CN108433022A - A kind of green asparagus colour nutritive noodles - Google Patents
A kind of green asparagus colour nutritive noodles Download PDFInfo
- Publication number
- CN108433022A CN108433022A CN201810572460.XA CN201810572460A CN108433022A CN 108433022 A CN108433022 A CN 108433022A CN 201810572460 A CN201810572460 A CN 201810572460A CN 108433022 A CN108433022 A CN 108433022A
- Authority
- CN
- China
- Prior art keywords
- parts
- green asparagus
- pumpkin
- noodles
- juice
- 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.)
- Withdrawn
Links
- 235000005340 Asparagus officinalis Nutrition 0.000 title claims abstract description 55
- 235000012149 noodles Nutrition 0.000 title claims abstract description 41
- 230000000050 nutritive effect Effects 0.000 title claims abstract description 26
- 244000003416 Asparagus officinalis Species 0.000 title abstract 4
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 33
- 235000012054 meals Nutrition 0.000 claims abstract description 30
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims abstract description 25
- 235000000832 Ayote Nutrition 0.000 claims abstract description 24
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 24
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 24
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 24
- 244000078782 Brassica arvensis Species 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 20
- 240000004244 Cucurbita moschata Species 0.000 claims abstract description 17
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 17
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Natural products OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 17
- 244000000626 Daucus carota Species 0.000 claims abstract description 16
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 16
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 235000005911 diet Nutrition 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 239000003513 alkali Substances 0.000 claims abstract description 8
- 230000000378 dietary effect Effects 0.000 claims abstract description 8
- 240000001980 Cucurbita pepo Species 0.000 claims abstract description 7
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 5
- 108010068370 Glutens Proteins 0.000 claims abstract description 5
- 235000021312 gluten Nutrition 0.000 claims abstract description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 5
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 5
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 5
- 241000234427 Asparagus Species 0.000 claims description 51
- 241000207961 Sesamum Species 0.000 claims description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 19
- 238000002360 preparation method Methods 0.000 claims description 13
- 230000004224 protection Effects 0.000 claims description 12
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 229910052711 selenium Inorganic materials 0.000 claims description 8
- 239000011669 selenium Substances 0.000 claims description 8
- 229940091258 selenium supplement Drugs 0.000 claims description 8
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 7
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 7
- 235000010350 erythorbic acid Nutrition 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 239000011734 sodium Substances 0.000 claims description 7
- 229910052708 sodium Inorganic materials 0.000 claims description 7
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 7
- 206010033546 Pallor Diseases 0.000 claims description 6
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 6
- 238000005238 degreasing Methods 0.000 claims description 6
- 239000012153 distilled water Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 claims description 6
- 239000000725 suspension Substances 0.000 claims description 6
- 240000005979 Hordeum vulgare Species 0.000 claims description 5
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 5
- 235000015190 carrot juice Nutrition 0.000 claims description 5
- 230000035784 germination Effects 0.000 claims description 4
- 241000131386 Aspergillus sojae Species 0.000 claims description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 244000088415 Raphanus sativus Species 0.000 claims description 3
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 3
- ZOIORXHNWRGPMV-UHFFFAOYSA-N acetic acid;zinc Chemical compound [Zn].CC(O)=O.CC(O)=O ZOIORXHNWRGPMV-UHFFFAOYSA-N 0.000 claims description 3
- 230000001580 bacterial effect Effects 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- BVTBRVFYZUCAKH-UHFFFAOYSA-L disodium selenite Chemical compound [Na+].[Na+].[O-][Se]([O-])=O BVTBRVFYZUCAKH-UHFFFAOYSA-L 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 238000011010 flushing procedure Methods 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 3
- 238000001556 precipitation Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 3
- 229960001471 sodium selenite Drugs 0.000 claims description 3
- 239000011781 sodium selenite Substances 0.000 claims description 3
- 235000015921 sodium selenite Nutrition 0.000 claims description 3
- 235000015193 tomato juice Nutrition 0.000 claims description 3
- 238000012546 transfer Methods 0.000 claims description 3
- 238000001291 vacuum drying Methods 0.000 claims description 3
- 239000004246 zinc acetate Substances 0.000 claims description 3
- 229910000365 copper sulfate Inorganic materials 0.000 claims description 2
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 claims description 2
- 244000061458 Solanum melongena Species 0.000 claims 1
- 235000002597 Solanum melongena Nutrition 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 239000000284 extract Substances 0.000 claims 1
- 238000007654 immersion Methods 0.000 claims 1
- 238000000034 method Methods 0.000 claims 1
- 210000004185 liver Anatomy 0.000 abstract description 24
- 239000000047 product Substances 0.000 abstract description 11
- 150000003254 radicals Chemical class 0.000 abstract description 11
- 230000006378 damage Effects 0.000 abstract description 9
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 8
- 244000000231 Sesamum indicum Species 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract description 4
- 235000013311 vegetables Nutrition 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 239000006227 byproduct Substances 0.000 abstract description 2
- 238000013329 compounding Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- PXRKCOCTEMYUEG-UHFFFAOYSA-N 5-aminoisoindole-1,3-dione Chemical compound NC1=CC=C2C(=O)NC(=O)C2=C1 PXRKCOCTEMYUEG-UHFFFAOYSA-N 0.000 abstract 1
- 239000000470 constituent Substances 0.000 abstract 1
- 235000010352 sodium erythorbate Nutrition 0.000 abstract 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 14
- 208000019423 liver disease Diseases 0.000 description 13
- 230000000694 effects Effects 0.000 description 10
- 239000000243 solution Substances 0.000 description 8
- 229930003427 Vitamin E Natural products 0.000 description 7
- 238000002474 experimental method Methods 0.000 description 7
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 7
- 235000019165 vitamin E Nutrition 0.000 description 7
- 229940046009 vitamin E Drugs 0.000 description 7
- 239000011709 vitamin E Substances 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 210000005229 liver cell Anatomy 0.000 description 6
- 230000003078 antioxidant effect Effects 0.000 description 5
- 210000000170 cell membrane Anatomy 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 102000006587 Glutathione peroxidase Human genes 0.000 description 4
- 108700016172 Glutathione peroxidases Proteins 0.000 description 4
- 238000009825 accumulation Methods 0.000 description 4
- 230000006872 improvement Effects 0.000 description 4
- -1 oxygen radical Chemical class 0.000 description 4
- 150000002978 peroxides Chemical class 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical group O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 235000012000 cholesterol Nutrition 0.000 description 3
- 230000002708 enhancing effect Effects 0.000 description 3
- 238000001727 in vivo Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- PEYUIKBAABKQKQ-AFHBHXEDSA-N (+)-sesamin Chemical compound C1=C2OCOC2=CC([C@H]2OC[C@H]3[C@@H]2CO[C@@H]3C2=CC=C3OCOC3=C2)=C1 PEYUIKBAABKQKQ-AFHBHXEDSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 239000012267 brine Substances 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- PEYUIKBAABKQKQ-UHFFFAOYSA-N epiasarinin Natural products C1=C2OCOC2=CC(C2OCC3C2COC3C2=CC=C3OCOC3=C2)=C1 PEYUIKBAABKQKQ-UHFFFAOYSA-N 0.000 description 2
- 235000019441 ethanol Nutrition 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 230000003908 liver function Effects 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- VRMHCMWQHAXTOR-CMOCDZPBSA-N sesamin Natural products C1=C2OCOC2=CC([C@@H]2OC[C@@]3(C)[C@H](C=4C=C5OCOC5=CC=4)OC[C@]32C)=C1 VRMHCMWQHAXTOR-CMOCDZPBSA-N 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- UIOFUWFRIANQPC-JKIFEVAISA-N Floxacillin Chemical compound N([C@@H]1C(N2[C@H](C(C)(C)S[C@@H]21)C(O)=O)=O)C(=O)C1=C(C)ON=C1C1=C(F)C=CC=C1Cl UIOFUWFRIANQPC-JKIFEVAISA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 206010019851 Hepatotoxicity Diseases 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 102000003992 Peroxidases Human genes 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000046146 Pueraria lobata Species 0.000 description 1
- 235000010575 Pueraria lobata Nutrition 0.000 description 1
- LUSZGTFNYDARNI-UHFFFAOYSA-N Sesamol Natural products OC1=CC=C2OCOC2=C1 LUSZGTFNYDARNI-UHFFFAOYSA-N 0.000 description 1
- ZZMNWJVJUKMZJY-AFHBHXEDSA-N Sesamolin Chemical compound C1=C2OCOC2=CC([C@H]2OC[C@H]3[C@@H]2CO[C@@H]3OC2=CC=C3OCOC3=C2)=C1 ZZMNWJVJUKMZJY-AFHBHXEDSA-N 0.000 description 1
- ZZMNWJVJUKMZJY-UHFFFAOYSA-N Sesamolin Natural products C1=C2OCOC2=CC(C2OCC3C2COC3OC2=CC=C3OCOC3=C2)=C1 ZZMNWJVJUKMZJY-UHFFFAOYSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 102000019197 Superoxide Dismutase Human genes 0.000 description 1
- 108010012715 Superoxide dismutase Proteins 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000004596 appetite loss Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000005252 bulbus oculi Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- ORTQZVOHEJQUHG-UHFFFAOYSA-L copper(II) chloride Chemical compound Cl[Cu]Cl ORTQZVOHEJQUHG-UHFFFAOYSA-L 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000000254 damaging effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 230000003779 hair growth Effects 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 231100000304 hepatotoxicity Toxicity 0.000 description 1
- 230000007686 hepatotoxicity Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000004130 lipolysis Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000021266 loss of appetite Nutrition 0.000 description 1
- 208000019017 loss of appetite Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000007102 metabolic function Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 108040007629 peroxidase activity proteins Proteins 0.000 description 1
- 238000005502 peroxidation Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000001243 protein synthesis Methods 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 230000014616 translation Effects 0.000 description 1
- 238000010200 validation analysis Methods 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L25/40—Fermented products; Products treated with microorganisms or enzymes
-
- 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
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- A23L7/20—Malt products
-
- 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
- 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)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Noodles (AREA)
Abstract
The invention belongs to field of health care food, disclose a kind of green asparagus colour nutritive noodles, which is made of following parts by weight:40 60 parts of flour,20 30 parts of product containing organic selenium powder,58 parts of sesame cake meal fermentate,58 parts of tomato,46 parts of pumpkin,68 parts of violet cabbage,46 parts of carrot,35 parts of green asparagus powder,0.4 0.6 parts of Gluten,12 parts of salt,0.1 0.3 parts of dietary alkali,0.1 0.15 parts of D sodium isoascorbates,0.2 0.4 parts of citric acid,0.05 0.08 parts of potassium sorbate,The present invention is by product containing organic selenium powder,Sesame cake meal fermentate and green asparagus powder compounding,Improve the nutritive value of noodles,And add tomato,Pumpkin,Violet cabbage,The vegetables such as carrot are prepared into colour nutritive noodles,Promote the appetite of people,Promote absorption of the body to nutriment,And pass through cholesterol level in its both effectiveness constituent reduction body,Remove free radical,Precious China's liver is from free radical damage,And then reach liver-protective purpose.
Description
Technical field
The present invention relates to technical field of health care food, and in particular to a kind of green asparagus colour nutritive noodles.
Background technology
Liver is the vitals of human body, is the organ based on metabolic function, and play inside body toxin,
Glycogen, secreted protein synthesis etc. are stored, liver is bad, the metabolism of nutriment is affected, while damaged liver is repaiied
It is also required to nutriment again, therefore the nutrient balance in being careful in one's diet is critically important.Chinese patent《A kind of flower of kudzuvine various grains noodle》(patent
Publication number:CN10521737A it is full of nutrition, in good taste, easy to digest) to disclose one kind, does not add preservative, can quickly supplement
Physical efficiency, taste is sweet, salubrious palatable, and plays certain protective role, the noodles that suitable many people eats, patent to liver
《A kind of selenium-rich corn flour noodle and preparation method thereof》(patent publication No.:CN105360930A it) discloses a kind of rich in selenium member
Element can prevent liver diseases, and easily be absorbed by the body to a certain extent, be suitble to the noodles of long-term consumption, above-mentioned patent noodles
Both effectiveness component content is less, limited to the treatment improvement of hepatopathy, therefore, need to research and develop abundant nutrition, containing powerful
Property ingredient, can protect liver from damage, improve, treatment hepatopathy and hepatosis alimentary paste.
Invention content
To solve the above-mentioned problems, the present invention provides a kind of green asparagus colour nutritive noodles, the present invention is by product containing organic selenium
Powder, sesame cake meal fermentate and green asparagus powder compounding, improve the nutritive value of noodles, and add tomato, pumpkin, violet cabbage, Hu
The vegetables such as radish are prepared into colour nutritive noodles, promote the appetite of people, promote absorption of the body to nutriment.
The present invention can be achieved through the following technical solutions:
A kind of green asparagus colour nutritive noodles, are composed of the following raw materials by weight:40-60 parts of flour, product containing organic selenium powder 20-
30 parts, 5-8 parts of sesame cake meal fermentate, 5-8 parts of tomato, 4-6 parts of pumpkin, 6-8 parts of violet cabbage, 4-6 parts of carrot, green asparagus powder
3-5 parts, 0.4-0.6 parts of Gluten, 1-2 parts of salt, 0.1-0.3 parts of dietary alkali, 0.1-0.15 parts of D-araboascorbic acid sodium, lemon
It is 0.2-0.4 parts sour, 0.05-0.08 parts of potassium sorbate.
Preferably, a kind of green asparagus colour nutritive noodles are composed of the following raw materials by weight:50 parts of flour, selenium-rich
25 parts of malt flour, 6.5 parts of sesame cake meal fermentate, 6.5 parts of tomato, 5 parts of pumpkin, 7 parts of violet cabbage, 5 parts of carrot, green asparagus powder 4
Part, 0.5 part of Gluten, 1.5 parts of salt, 0.2 part of dietary alkali, 0.13 part of D-araboascorbic acid sodium, 0.3 part of citric acid, sorbic acid
0.06 part of potassium.
Preferably, the preparation method of the product containing organic selenium powder is:Barley seed is taken, is impregnated with 1% liquor natrii hypochloritis
It is clean with distilled water flushing after 5min, it is then transferred in sterilized beaker, the sodium selenite of a concentration of 200mg/L of 50ml is added
Solution is placed in thermostat, and constant temperature impregnates 8h at 25 DEG C, then takes out and drains, and is placed in bean sprout growing machine and is protected from light germination 4 days, obtains
It to malt, takes malt to be placed in 70 DEG C of baking ovens and dries, crush to get to product containing organic selenium powder.
Preferably, the preparation method of the sesame cake meal fermentate is:
A. it takes Aspergillus sojae to be inoculated on murphy juice slant medium, after cultivating 72h at 28 DEG C, the sterile lifes of 10ml is added
Brine is managed, is scraped with transfer needle, adjusting bacterial concentration is 0.86*108Cfu/ml obtains seed suspension;
B. the sesame cake meal for taking dries pulverizing is 1 by solid-liquid ratio:15 are added n-hexane, and stirring in water bath is extracted at 45 DEG C
2h takes extracting solution to centrifuge 10min through 4000r/min, takes precipitation naturally dry, obtain degreasing sesame cake meal;
C. it by solid-liquid ratio is 10 to take the degreasing sesame cake meal of drying:9 are added distilled water, go out at 121 DEG C after stirring evenly
Bacterium 20min, natural cooling are 10 by inoculum concentration:The seed suspension that 1 access prepares, shakes up, ferment 144h, 72h at 28 DEG C
When shake up it is primary, until fermentation ends, obtain sesame cake meal fermentate.
Preferably, the preparation method of the green asparagus powder is:It takes green asparagus to be rinsed well with clear water, is cut into the segment of 5cm,
Then it is placed on blanching 4min in 85 DEG C of hot water, then is cooled down rapidly with circulating water, the green asparagus after blanching is immersed in a concentration of
The sodium carbonate liquor 40s of 0.3mol/l, take out green asparagus, then again pH value be 7.5, a concentration of 200mg/kg of zinc acetate, sulphur
8h is impregnated in the mixing color protection solution that sour copper concentration is 50mg/kg, the green asparagus Jing Guo color protection is placed into 0.3% calcium chloride
50min is impregnated in solution, is drained after pulling out, is put into 75 DEG C, be dry, pulverize in the vacuum drying chamber of 0.03MPa, obtain green asparagus
Powder.
The present invention also provides a kind of preparation methods of green asparagus colour nutritive noodles, include the following steps:
(1) tomato, pumpkin, violet cabbage, carrot is taken to be cleaned with clear water respectively, then pumpkin removes the peel remove seed, and carrot is removed the peel,
Tomato, pumpkin, violet cabbage and carrot are cut into small pieces, is respectively put into beater and is beaten, then through colloid mill glue grind to get to
Tomato juice, Pumpkin Juice, violet cabbage juice and carrot juice;
(2) flour, product containing organic selenium powder, sesame cake meal fermentate and the mixing of green asparagus powder are taken, the tomato of step (1) is added
Then juice, carrot juice, violet cabbage juice and Pumpkin Juice add salt, dietary alkali, D-araboascorbic acid sodium, citric acid and sorb
Sour potassium stirs evenly, and is put into dough mixing machine, and knead dough 10-15min obtains dough;
(3) dough become reconciled is stood into 10-20min provocations at room temperature;
(4) dough after provocation is pressed into the face band of 1.8mm thickness through tablet press machine, is then cut into the noodles of 2mm wide;
(5) noodles cut are placed in freeze-day with constant temperature 6h at 40 DEG C to get to the green asparagus colour nutritive noodles of the present invention.
Each main composition mechanism of action of the present invention is as follows:
Green asparagus has higher rich in the minerals such as a variety of amino acid, carbohydrate, protein, vitamin and calcium, phosphorus
Nutritive value, fiber softening is palatable, has unique fragrant flavor, can improve a poor appetite, help digest, and green asparagus also has
Liver protection and detoxication can block damage and inhibition of the free radical to liver cell by the activity of raising superoxide dismutase
Lipid peroxidation, to have certain treatment improvement result to hepatosis.
Fructus hordei germinatus is the ripening fruits of barley through the dry gained of germination, has good medicinal effects, rich in vitamin E,
Protein, amylase, glucose, maltose etc. cure mainly indigestion, loss of appetite, and protection and enhancing gastrointestinal mucosal promote
Natural on-off cycles of hair growth prevents aging.
Selenium mainly exists in the form of seleno-amino acids in vivo, is to maintain glutathione peroxidase or activity
Important composition ingredient.Glutathione peroxidase is conducive to oxide or H2O2It is reduced into harmless alcohol and water, to clear
Except internal excessive active oxygen radical and its derivative, the formation and accumulation in vivo of lipofuscin are organized, radical chain is terminated
Reaction promotes the reparation of DNA and molecule damaged part, protects membrane structure from the damage of peroxide and safeguard film work(
The integrality of energy, to generate anti-oxidant and anti-aging double effect.And glutathione peroxidase can also be with vitamin E
Liver is acted synergistically on, injury of the liver plasma membrane from free radical is protected.
Sesame contains the lignanoids oxidation-resistant active ingredient such as sesame cake, sesamolin, sesamol and sesamin phenol, to
It with anti-oxidant, raising Vitamin E activity, reduces blood pressure, reduces cholesterol, the physiological active functions such as protection liver.After oil expression
Sesame cake meal in also contain the oxidation-resistant active ingredients such as sesamin, sesame lignanoid, organic free radical, peroxide can be eliminated
And the harmful free radicals such as hydroxyl radical free radical, Vitamin E activity is improved, to indirect protection liver.
Tomato is full of nutrition, has auxiliary therapeutic action to hepatopathy containing copper chloride;Contain pectin, Duo Zhongwei in pumpkin
Raw element and minerals, have good detoxication, can prevent hepatotoxicity;Contain abundant vitamin A in carrot, is liver
In important nutrient, liver cell reparation can be helped;Violet cabbage not only contains abundant vitamin C, vitamin A and β-Hu
Radish cellulose content is not also low, can protect the body from the damage of free radical, and contributes to the update of cell.
The present invention has following advantageous effect:
(1) it is added to green asparagus powder in the present invention, abundant nutritive value can not only be provided for noodles, moreover it is possible to noodles be made to have
There is unique aromatic odor, the desire of enhancing people's feed simultaneously helps digest, and by the antioxidation of green asparagus powder, improves
Internal antioxidant activity, the liver diseases such as auxiliary treatment hepatosis, hepatitis, and there is liver-protective effect;
(2) barley is handled through selenium and is prepared into product containing organic selenium powder by the present invention, improves peroxidase, polyphenol oxidase in malt
The activity of enzyme and glutathione peroxidase adds it in the making of noodles, and the antioxygen that can improve internal cell is turned into
With, the internal excessive active oxygen radical of removing, and contain abundant vitamin E in malt, enhancing can be acted synergistically with selenium certainly
The physiological function of body protects damage of the liver plasma membrane from peroxide, to protect liver;
(3) present invention ferments to sesame cake meal, on the one hand improves resource utilization, on the other hand improves sesame cake meal
In antioxidant activity, and the making for adding it to noodles is used, and can reduce accumulation fatty in human liver, reduces ethyl alcohol pair
The damaging effect of liver, moreover it is possible to improve the activity of internal vitamin E, further protect liver from damage;
(4) present invention is added to green asparagus powder, product containing organic selenium powder and sesame cake meal fermentate, is made by triangular assistance
With, internal antioxidant activity is improved, anti-lipid peroxidation reduces accumulation of the fat in liver, removes extra free radical in vivo,
And using vitamin E and selenium collective effect, liver plasma membrane is protected from the damage of peroxide and safeguards liver plasma membrane function
Integrality;The present invention, which also added tomato, carrot, pumpkin, violet cabbage etc., has hepatosis, liver disease improvement etc.
The vegetables of certain booster action come indirect protection liver cell, and the colour invented using the different pigment manufacturing costs of each vegetables
Alimentary paste can attract the eyeball of people, promote the appetite of people.
Specific implementation mode
In order to make the technical means, the creative features, the aims and the efficiencies achieved by the present invention be easy to understand, tie below
Specific embodiment is closed, the present invention is further explained.
A kind of green asparagus colorful, nutritious flour embodiment 1-5 formulas of the present invention are as shown in table 1:
Table 1
The preparation method of above-mentioned product containing organic selenium powder is:Barley seed is taken, after impregnating 5min with 1% liquor natrii hypochloritis,
It is clean with distilled water flushing, it is then transferred in sterilized beaker, the sodium selenite solution of a concentration of 200mg/L of 50ml is added, sets
In thermostat, constant temperature impregnates 8h at 25 DEG C, then takes out and drains, and is placed in bean sprout growing machine and is protected from light germination 4 days, obtains malt,
It takes malt to be placed in 70 DEG C of baking ovens to dry, crush to get to product containing organic selenium powder.
The preparation method of above-mentioned sesame cake meal fermentate is:
A. it takes Aspergillus sojae to be inoculated on murphy juice slant medium, after cultivating 72h at 28 DEG C, the sterile lifes of 10ml is added
Brine is managed, is scraped with transfer needle, adjusting bacterial concentration is 0.86*108Cfu/ml obtains seed suspension;
B. the sesame cake meal for taking dries pulverizing is 1 by solid-liquid ratio:15 are added n-hexane, and stirring in water bath is extracted at 45 DEG C
2h takes extracting solution to centrifuge 10min through 4000r/min, takes precipitation naturally dry, obtain degreasing sesame cake meal;
C. it by solid-liquid ratio is 10 to take the degreasing sesame cake meal of drying:9 are added distilled water, go out at 121 DEG C after stirring evenly
Bacterium 20min, natural cooling are 10 by inoculum concentration:The seed suspension that 1 access prepares, shakes up, ferment 144h, 72h at 28 DEG C
When shake up it is primary, until fermentation ends, obtain sesame cake meal fermentate.
The preparation method of above-mentioned green asparagus powder is:It takes green asparagus to be rinsed well with clear water, is cut into the segment of 5cm, then puts
The blanching 4min in 85 DEG C of hot water, then cooled down rapidly with circulating water, the green asparagus after blanching is immersed in a concentration of 0.3mol/
The sodium carbonate liquor 40s of l, take out green asparagus, then again pH value be 7.5, a concentration of 200mg/kg of zinc acetate, concentration of copper sulfate
To impregnate 8h in the mixing color protection solution of 50mg/kg, the green asparagus Jing Guo color protection is placed into 0.3% calcium chloride solution and soaked
50min is steeped, is drained after pulling out, is put into 75 DEG C, dry, pulverize in the vacuum drying chamber of 0.03MPa, obtain green asparagus powder.
A kind of preparation method of above-mentioned green asparagus colour nutritive noodles, includes the following steps:
(1) tomato, pumpkin, violet cabbage, carrot is taken to be cleaned with clear water respectively, then pumpkin removes the peel remove seed, and carrot is removed the peel,
Tomato, pumpkin, violet cabbage and carrot are cut into small pieces, is respectively put into beater and is beaten, then through colloid mill glue grind to get to
Tomato juice, Pumpkin Juice, violet cabbage juice and carrot juice;
(2) flour, product containing organic selenium powder, sesame cake meal fermentate and the mixing of green asparagus powder are taken, the tomato of step (1) is added
Then juice, carrot juice, violet cabbage juice and Pumpkin Juice add salt, dietary alkali, D-araboascorbic acid sodium, citric acid and sorb
Sour potassium stirs evenly, and is put into dough mixing machine, and knead dough 10-15min obtains dough;
(3) dough become reconciled is stood into 10-20min provocations at room temperature;
(4) dough after provocation is pressed into the face band of 1.8mm thickness through tablet press machine, is then cut into the noodles of 2mm wide;
(5) noodles cut are placed in freeze-day with constant temperature 6h at 40 DEG C to get to the green asparagus colour nutritive noodles of the present invention.
Comparative example 1
Difference lies in without addition green asparagus powder in composition of raw materials with embodiment 1.
Comparative example 2
Difference lies in without addition product containing organic selenium powder in composition of raw materials with embodiment 1.
Comparative example 3
Difference lies in without addition sesame cake meal fermentate in composition of raw materials with embodiment 1.
Efficacy validation
Overweight, fat, hepatosis or hepatopath are selected, embodiment 1-5 groups and comparative example 1-3 groups are randomly divided into,
Embodiment 1-5 groups are taken the noodles comparative example 1-3 groups prepared by embodiment 1-5 formulas and are then taken by comparative example 1-3 formula preparations
Noodles, continuously take 3 months, do not take other appetite-suppressings and fat-reducing medicament during the experiment, before determination experiment, after experiment
Blood fat, liver function index.
After experiment, Venous Blood 6ml is acquired on an empty stomach, and ALT, AST, TG, TC, result are measured with automatic biochemistry analyzer
As shown in table 1:
Table 1 tests front and back each blood fat, liver function index measurement result
As shown in Table 1, after experiment, embodiment 1-5 group patients ALT compared with before experiment, have significant difference, AST,
TG, TC are then little with difference before experiment, but lower than before testing, and illustrate green asparagus colour nutritive noodles energy prepared by the present invention
Patient's ALT, AST, TG, TC content is enough reduced, the synthesis of cholesterol is reduced, reduces intrahepatic fat content, and lipid mistake can be weakened
Oxidation reaction stablizes liver plasma membrane, protects the enzyme system of liver cell, active oxygen radical in liver cell is removed, to protect liver
It is dirty, prevent various liver diseases.
In conclusion green asparagus colour nutritive noodles prepared by the present invention can reduce internal organ by diet control weight
Fat accumulation reduces lipolysis, and then reduces the synthesis of cholesterol, and can remove internal extra free radical, and protection liver is exempted from
It is damaged by free radical, and liver cell is promoted to repair, to protect liver, prevented various liver diseases and improve.
Several embodiments of the invention above described embodiment only expresses, the description thereof is more specific and detailed, but simultaneously
Cannot the limitation to the scope of the claims of the present invention therefore be interpreted as.It should be pointed out that for those of ordinary skill in the art
For, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to the guarantor of the present invention
Protect range.
Claims (6)
1. a kind of green asparagus colour nutritive noodles, which is characterized in that be composed of the following raw materials by weight:40-60 parts of flour, selenium-rich
20-30 parts of malt flour, 5-8 parts of sesame cake meal fermentate, 5-8 parts of tomato, 4-6 parts of pumpkin, 6-8 parts of violet cabbage, 4-6 parts of carrot,
3-5 parts of green asparagus powder, 0.4-0.6 parts of Gluten, 1-2 parts of salt, 0.1-0.3 parts of dietary alkali, D-araboascorbic acid sodium 0.1-
0.15 part, 0.2-0.4 parts of citric acid, 0.05-0.08 parts of potassium sorbate.
2. a kind of green asparagus colour nutritive noodles according to claim 1, which is characterized in that by following raw material group
At:50 parts of flour, 25 parts of product containing organic selenium powder, 6.5 parts of sesame cake meal fermentate, 6.5 parts of tomato, 5 parts of pumpkin, 7 parts of violet cabbage, Hu
5 parts of radish, 4 parts of green asparagus powder, 0.5 part of Gluten, 1.5 parts of salt, 0.2 part of dietary alkali, 0.13 part of D-araboascorbic acid sodium, lemon
0.3 part of lemon acid, 0.06 part of potassium sorbate.
3. a kind of green asparagus colour nutritive noodles according to claim 1 or 2, which is characterized in that the product containing organic selenium powder
Preparation method be:Barley seed is taken, it is clean with distilled water flushing after impregnating 5min with 1% liquor natrii hypochloritis, then turn
It moves in sterilized beaker, the sodium selenite solution of a concentration of 200mg/L of 50ml is added, is placed in thermostat, the constant temperature at 25 DEG C
8h is impregnated, then takes out and drains, is placed in bean sprout growing machine and is protected from light germination 4 days, obtain malt, take malt to be placed in 70 DEG C of baking ovens and dry
It is dry, it crushes to get to product containing organic selenium powder.
4. a kind of green asparagus colour nutritive noodles according to claim 1 or 2, which is characterized in that the sesame cake meal hair
The preparation method of ferment object is:
A. it takes Aspergillus sojae to be inoculated on murphy juice slant medium, after cultivating 72h at 28 DEG C, 10ml sterile physiological salt is added
Water is scraped with transfer needle, and adjusting bacterial concentration is 0.86*108Cfu/ml obtains seed suspension;
B. the sesame cake meal for taking dries pulverizing is 1 by solid-liquid ratio:15 are added n-hexane, and stirring in water bath extracts 2h at 45 DEG C, takes
Extracting solution centrifuges 10min through 4000r/min, takes precipitation naturally dry, obtains degreasing sesame cake meal;
C. it by solid-liquid ratio is 10 to take the degreasing sesame cake meal of drying:9 are added distilled water, sterilize at 121 DEG C after stirring evenly
20min, natural cooling are 10 by inoculum concentration:The 1 seed suspension for preparing of access, shakes up, and ferment 144h at 28 DEG C, when 72h
It shakes up once, until fermentation ends, obtain sesame cake meal fermentate.
5. a kind of green asparagus colour nutritive noodles according to claim 1 or 2, which is characterized in that the green asparagus powder
Preparation method is:It takes green asparagus to be rinsed well with clear water, is cut into the segment of 5cm, be then placed on blanching 4min in 85 DEG C of hot water,
It is cooled down rapidly with circulating water again, the green asparagus after blanching is immersed in the sodium carbonate liquor 40s of a concentration of 0.3mol/l, taken out green
Asparagus, then again pH value be 7.5, a concentration of 200mg/kg of zinc acetate, concentration of copper sulfate be 50mg/kg mixing color protection solution
Green asparagus Jing Guo color protection is placed into 0.3% calcium chloride solution and impregnates 50min, drained, be put into after pulling out by middle immersion 8h
75 DEG C, it dry, pulverize in the vacuum drying chamber of 0.03MPa, obtain green asparagus powder.
6. the method for preparing a kind of green asparagus colour nutritive noodles as described in any one in claim 1-5, which is characterized in that packet
Include following steps:
(1) tomato, pumpkin, violet cabbage, carrot is taken to be cleaned with clear water respectively, then pumpkin removes the peel remove seed, carrot peeling, general kind
Eggplant, pumpkin, violet cabbage and carrot are cut into small pieces, and are respectively put into beater and are beaten, then are ground to get to tomato through colloid mill glue
Juice, Pumpkin Juice, violet cabbage juice and carrot juice;
(2) flour, product containing organic selenium powder, sesame cake meal fermentate and the mixing of green asparagus powder are taken, tomato juice, the Hu of step (1) is added
Then radish Juice, violet cabbage juice and Pumpkin Juice add salt, dietary alkali, D-araboascorbic acid sodium, citric acid and potassium sorbate
It stirs evenly, is put into dough mixing machine, knead dough 10-15min obtains dough;
(3) dough become reconciled is stood into 10-20min provocations at room temperature;
(4) dough after provocation is pressed into the face band of 1.8mm thickness through tablet press machine, is then cut into the noodles of 2mm wide;
(5) noodles cut are placed in freeze-day with constant temperature 6h at 40 DEG C to get to the green asparagus colour nutritive noodles of the present invention.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810572460.XA CN108433022A (en) | 2018-05-29 | 2018-05-29 | A kind of green asparagus colour nutritive noodles |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810572460.XA CN108433022A (en) | 2018-05-29 | 2018-05-29 | A kind of green asparagus colour nutritive noodles |
Publications (1)
Publication Number | Publication Date |
---|---|
CN108433022A true CN108433022A (en) | 2018-08-24 |
Family
ID=63206118
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201810572460.XA Withdrawn CN108433022A (en) | 2018-05-29 | 2018-05-29 | A kind of green asparagus colour nutritive noodles |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN108433022A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110367453A (en) * | 2019-08-09 | 2019-10-25 | 齐鲁工业大学 | A kind of asparagus cauline leaf noodles and preparation method thereof |
CN110403131A (en) * | 2019-08-09 | 2019-11-05 | 齐鲁工业大学 | A kind of Root of Asparagus officinalis alimentary paste and preparation method thereof |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2000262233A (en) * | 1999-03-15 | 2000-09-26 | Nobuhiro Takiguchi | Production of wheat noodle containing carrot, pumpkin and green pepper |
CN102090571A (en) * | 2010-09-06 | 2011-06-15 | 山东好当家海洋发展股份有限公司 | Green asparagus germanium-enriched fresh wet noodle and making method thereof |
CN103431288A (en) * | 2013-09-02 | 2013-12-11 | 南京标科生物科技有限公司 | Color noodles suitable for children to eat |
CN103719720A (en) * | 2013-12-18 | 2014-04-16 | 湖南南洞庭野生植物面业科技开发有限公司 | Wild asparagus and smallage noodles and preparation method thereof |
CN105876637A (en) * | 2016-04-29 | 2016-08-24 | 广西智宝科技有限公司 | Green asparagus noodles and making method thereof |
CN106565799A (en) * | 2016-10-19 | 2017-04-19 | 天津商业大学 | Method for supercritical carbon dioxide extraction of lignan from fermented sesame cakes |
CN107712619A (en) * | 2017-11-26 | 2018-02-23 | 河南科技学院 | A kind of barley green juice powder noodles and preparation method thereof |
-
2018
- 2018-05-29 CN CN201810572460.XA patent/CN108433022A/en not_active Withdrawn
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2000262233A (en) * | 1999-03-15 | 2000-09-26 | Nobuhiro Takiguchi | Production of wheat noodle containing carrot, pumpkin and green pepper |
CN102090571A (en) * | 2010-09-06 | 2011-06-15 | 山东好当家海洋发展股份有限公司 | Green asparagus germanium-enriched fresh wet noodle and making method thereof |
CN103431288A (en) * | 2013-09-02 | 2013-12-11 | 南京标科生物科技有限公司 | Color noodles suitable for children to eat |
CN103719720A (en) * | 2013-12-18 | 2014-04-16 | 湖南南洞庭野生植物面业科技开发有限公司 | Wild asparagus and smallage noodles and preparation method thereof |
CN105876637A (en) * | 2016-04-29 | 2016-08-24 | 广西智宝科技有限公司 | Green asparagus noodles and making method thereof |
CN106565799A (en) * | 2016-10-19 | 2017-04-19 | 天津商业大学 | Method for supercritical carbon dioxide extraction of lignan from fermented sesame cakes |
CN107712619A (en) * | 2017-11-26 | 2018-02-23 | 河南科技学院 | A kind of barley green juice powder noodles and preparation method thereof |
Non-Patent Citations (3)
Title |
---|
李丽彩等: "富硒麦芽的生产工艺研究", 《食品科技》 * |
赵丽娟等: "绿芦笋真空干燥工艺研究", 《食品科技》 * |
邵元龙等: "酱油曲霉发酵芝麻饼粕的条件优化", 《食品科学》 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110367453A (en) * | 2019-08-09 | 2019-10-25 | 齐鲁工业大学 | A kind of asparagus cauline leaf noodles and preparation method thereof |
CN110403131A (en) * | 2019-08-09 | 2019-11-05 | 齐鲁工业大学 | A kind of Root of Asparagus officinalis alimentary paste and preparation method thereof |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN105211880A (en) | A kind of preparation method of fig ferment | |
KR101917115B1 (en) | The Manufacturing method of Germinated brown rice black vinegar with balsam apple | |
KR20150075598A (en) | A method for preparation of mixed composition with fermented medical plants extracts | |
MX2008003156A (en) | Demucilaged flax sprouts and their by-product as well as production and application thereof. | |
CN108433022A (en) | A kind of green asparagus colour nutritive noodles | |
KR101663379B1 (en) | MANUFACTURE OF FERMENTED Allium hookeri FROM YEASTS AND NATURAL ENZYME AND PREPARATION OF COMBINED BEVERAGE FOR QUENCHING THIRST | |
KR100994196B1 (en) | Method of preparing fermented liquid of garlic and chonggugjang | |
KR101163564B1 (en) | Manufacturing method of soybean paste and soybean paste manufactured thereby | |
CN109287991A (en) | A kind of blueberry puree and its preparation method and application | |
CN108902603A (en) | A kind of triticale blueness juice drink and preparation method thereof | |
CN107440113A (en) | Live body synthesis micro activate source of plumule feature and preparation method thereof on paper | |
CN107897719B (en) | Natto composite preparation and preparation method thereof | |
KR102061721B1 (en) | Manufacturing method of brown rice-seaweed composition fermented aspergillus | |
KR101195316B1 (en) | High a-Glucosidase Inhibitors Gochujang | |
CN109567194A (en) | A kind of selenium-rich highland barley clyster powder, processing method and its application | |
KR102231221B1 (en) | Manufacturing mehtod for functional eatable jelly containing red onion and wild ginseng | |
KR102683022B1 (en) | METHOD FOR MANUFACTURING SEASONING SAUCE FOR PORK USING Flammulina velutipes EXTRACT AND SEASONING SAUCE FOR PORK PRODUCED THEREBY | |
KR102283413B1 (en) | Method for manufacturing fermented oats and fermented oats manufactured thereby | |
KR102437148B1 (en) | Processing method of wild ginseng raw material | |
CN106578937A (en) | Preparation process for over-wintering young barley grass and prebiotic compound powder | |
KR101777835B1 (en) | Manufacturing method of vinegar garlic and vinegar garlic manufactured thereby | |
KR20170014236A (en) | Fermented black garlic and black onion comprising grain syrup and Preparation Method Thereof | |
KR20220158134A (en) | Health supplement food containing spirulina extract as an active ingredient and its manufacturing method | |
KR20240007789A (en) | Rice cake manufacturing method with improved sensory properies and preservation | |
KR20050073939A (en) | Fermented soybeans using mugwort and manufacturing process of the same |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180824 |
|
WW01 | Invention patent application withdrawn after publication |