CN110301585A - A kind of hypoglycemic buckwheat mushroom vermicelli and processing method - Google Patents
A kind of hypoglycemic buckwheat mushroom vermicelli and processing method Download PDFInfo
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- CN110301585A CN110301585A CN201910646297.1A CN201910646297A CN110301585A CN 110301585 A CN110301585 A CN 110301585A CN 201910646297 A CN201910646297 A CN 201910646297A CN 110301585 A CN110301585 A CN 110301585A
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- 230000002218 hypoglycaemic effect Effects 0.000 title claims abstract description 49
- 241000219051 Fagopyrum Species 0.000 title claims abstract description 46
- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 46
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 44
- 238000003672 processing method Methods 0.000 title claims abstract description 18
- 241001506047 Tremella Species 0.000 claims abstract description 75
- 241000723418 Carya Species 0.000 claims abstract description 63
- 244000234623 Coprinus comatus Species 0.000 claims abstract description 58
- 235000004439 Coprinus comatus Nutrition 0.000 claims abstract description 58
- 241001165494 Rhodiola Species 0.000 claims abstract description 52
- 244000130270 Fagopyrum tataricum Species 0.000 claims abstract description 44
- 235000014693 Fagopyrum tataricum Nutrition 0.000 claims abstract description 44
- 101100279441 Caenorhabditis elegans egg-5 gene Proteins 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims description 64
- 238000001035 drying Methods 0.000 claims description 50
- 238000004140 cleaning Methods 0.000 claims description 45
- 235000013312 flour Nutrition 0.000 claims description 32
- 239000002245 particle Substances 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 238000003801 milling Methods 0.000 claims description 26
- 239000007788 liquid Substances 0.000 claims description 25
- 241000083902 Rhodiola sachalinensis Species 0.000 claims description 21
- 206010033546 Pallor Diseases 0.000 claims description 20
- 238000000465 moulding Methods 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 5
- 238000004381 surface treatment Methods 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 229910017435 S2 In Inorganic materials 0.000 claims 1
- 210000000991 chicken egg Anatomy 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 16
- 210000004369 blood Anatomy 0.000 abstract description 16
- 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 abstract description 12
- 239000008103 glucose Substances 0.000 abstract description 12
- 201000001421 hyperglycemia Diseases 0.000 abstract description 4
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 16
- 102000004877 Insulin Human genes 0.000 description 8
- 108090001061 Insulin Proteins 0.000 description 8
- 229940125396 insulin Drugs 0.000 description 8
- 150000004676 glycans Chemical class 0.000 description 7
- 229920001282 polysaccharide Polymers 0.000 description 7
- 239000005017 polysaccharide Substances 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 4
- 229910052804 chromium Inorganic materials 0.000 description 4
- 239000011651 chromium Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000009700 powder processing Methods 0.000 description 4
- 241000908178 Tremella fuciformis Species 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 230000003178 anti-diabetic effect Effects 0.000 description 2
- 230000002785 anti-thrombosis Effects 0.000 description 2
- 239000003146 anticoagulant agent Substances 0.000 description 2
- 239000003472 antidiabetic agent Substances 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 230000001900 immune effect Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- 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
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Microbiology (AREA)
- Noodles (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of hypoglycemic buckwheat mushroom vermicelli and processing method, the compositions and weight percent of raw material are as follows: tremella 18-22%, hickory chick 8-12%, coprinus comatus 18-22%, tartary buckwheat 38-42%, egg 5%, root of kirilow rhodiola 5%.The present invention can be high to blood glucose when edible the body of eater generate hypoglycemic effect, and the addition of tremella, hickory chick, coprinus comatus, egg and root of kirilow rhodiola, so that hypoglycemic buckwheat mushroom vermicelli can be more delicious during edible, and then the crowd for being conducive to hyperglycemia eats.
Description
Technical field
The present invention relates to vermicelli technical field more particularly to a kind of hypoglycemic buckwheat mushroom vermicelli and processing methods.
Background technique
With the development of society, the progress of people's living standard increasingly payes attention to drink during our diet
The health of food, for the higher people of some blood glucose, demand during diet to food that can be hypoglycemic is higher；Vermicelli
It is a kind of food that people prefer and one of the food that hyperglycemia population is mainly eaten, but when the high people of blood glucose exists
When edible vermicelli, the vermicelli eaten do not have to the effect for reducing blood glucose.For this purpose, we have proposed a kind of hypoglycemic buckwheat bacterium
Class vermicelli and processing method.
Summary of the invention
The purpose of the present invention is to solve disadvantages existing in the prior art, and a kind of hypoglycemic buckwheat mushroom proposed
Vermicelli and processing method.
To achieve the goals above, present invention employs following technical solutions:
A kind of hypoglycemic buckwheat mushroom vermicelli, the composition and weight percent of raw material are as follows: tremella 18-22%, hickory chick 8-
12%, coprinus comatus 18-22%, tartary buckwheat 38-42%, egg 5%, root of kirilow rhodiola 5%.
A kind of processing method of hypoglycemic buckwheat mushroom vermicelli, comprising the following steps:
S1: the processing of tremella: selecting fresh tremella, clean to it, and after tremella cleaning, tremella is placed on
Blanching 120-180 seconds in 90-100 degrees Celsius of hot water, tremella is pulled out to be placed in dryer after blanching and is dried,
After the completion of tremella fuciformis drying, tremella is sent into flour mill and carries out milling processing, and obtains tremella powder；
S2: the processing of hickory chick: the hickory chick after picking is placed on rack for cleaning and is carried out clearly using high-pressure cleaning device
It washes, the hickory chick after cleaning is placed in 90-100 degrees Celsius of hot water blanching 120-180 seconds, by hickory chick after blanching
It pulls out to be placed in dryer and be dried, after the completion of hickory chick drying, hickory chick is sent into flour mill and is carried out at milling
Reason, and obtain hickory chick powder；
S3: the processing of coprinus comatus: choosing fresh coprinus comatus and alignment is cleaned, and the coprinus comatus after cleaning is cut
Block processing carries out drying and processing to the coprinus comatus particle after stripping and slicing, after the completion of to be dried, obtains dry coprinus comatus particle；
S4: the processing of tartary buckwheat: cleaning tartary buckwheat and dried, will cleaning dry after tartary buckwheat put into
Break flour is carried out in cornmill to handle, and then obtains tartary buckwheat flour, and the granularity of tartary buckwheat flour is 90-150 mesh；
S5: the processing of egg: decladding is carried out to egg, is sufficiently stirred, egg liquid is obtained with this, and egg liquid is placed on
It is stored for future use in low temperature environment；
S6: the processing of root of kirilow rhodiola: the root of kirilow rhodiola root after picking is started the cleaning processing, to root of kirilow rhodiola after cleaning
Root carries out chopping processing, and obtains root of Rhodiola sachalinensis silk with this, is dried to root of Rhodiola sachalinensis silk using drying box, to root of kirilow rhodiola
After the drying of root silk, milling processing is carried out to root of Rhodiola sachalinensis silk, and obtain root of kirilow rhodiola powder；
S7: and surface treatment: by the tremella powder obtained in step S1-S6, hickory chick powder, dry coprinus comatus particle, tartary buckwheat face
Powder, egg liquid and root of kirilow rhodiola powder successively pour into dough mixing machine according to weight percent, under the operating status of dough mixing machine, so that silver-colored
Dough is made between ear powder, hickory chick powder, dry coprinus comatus particle, tartary buckwheat flour, egg liquid and root of kirilow rhodiola powder；
S8: the processing of dough: the step S7 dough obtained is put into vermicelli molding machine and carries out machine-shaping, that is, is dropped
Blood glucose buckwheat mushroom vermicelli are packaged for the hypoglycemic buckwheat mushroom vermicelli of acquisition using needle empty package bag.
Preferably, in step sl, the temperature in dryer be 50-60 degrees Celsius, after the completion of drying, tremella it is aqueous
Amount is 2-4%, and the granularity of the tremella powder obtained after milling processing is 50-80 mesh.
Preferably, in step s 2, the temperature in dryer be 60-70 degrees Celsius, after the completion of drying, hickory chick it is aqueous
Amount is 1-3%, and the granularity of the tremella powder obtained after milling processing is 100-120 mesh.
Preferably, in step s3, the volume of the coprinus comatus particle after stripping and slicing is 1-6 cubic millimeters, in drying course
Temperature is 40-50 degrees Celsius, and the water content of the coprinus comatus particle after drying is 2-3%.
Preferably, in step S5, the actual temp of low temperature environment locating for egg liquid is 4-8 degrees Celsius.
Preferably, in step s 6, the water content of the root of Rhodiola sachalinensis silk after drying is 2-4%, the root of kirilow rhodiola powder after milling
Granularity be 200-260 mesh.
Preferably, in step s 8, it is packed to using vacuum packaging bag after hypoglycemic buckwheat mushroom vermicelli are made
Period≤15 minute.
A kind of hypoglycemic buckwheat mushroom vermicelli proposed by the present invention and processing method, beneficial effect are: added by this programme
Contain tremella, hickory chick, coprinus comatus, tartary buckwheat, egg and root of kirilow rhodiola in the hypoglycemic buckwheat mushroom vermicelli of work, wherein in tremella
Containing more tremella polysaccharides, tremella polysaccharides can have an impact the hypoglycemic activity of insulin, extend insulin in animal body
The time of effect；Contain various active polysaccharide in hickory chick and coprinus comatus, this polysaccharide has immunological regulation, hypoglycemic prevention and treatment sugar
The effect of urine disease, reducing blood lipid antithrombotic；Tartary buckwheat has can lowering blood pressure and blood fat, antidiabetic function；In egg and root of kirilow rhodiola
The effect of insulin can be enhanced in chromium rich in, chromium, maintains the eubolism of sugar in vivo, and then enhances point of insulin
Secrete, blood glucose be effectively reduced, thus can be high to blood glucose when eating hypoglycemic buckwheat mushroom vermicelli eater body generate
Hypoglycemic effect, and the addition of tremella, hickory chick, coprinus comatus, egg and root of kirilow rhodiola, so that hypoglycemic buckwheat mushroom vermicelli exist
Can be more delicious in edible process, and then the crowd for being conducive to hyperglycemia eats.
Specific embodiment
The following is a clear and complete description of the technical scheme in the embodiments of the invention, it is clear that described embodiment
Only a part of the embodiment of the present invention, instead of all the embodiments.
Embodiment 1
A kind of hypoglycemic buckwheat mushroom vermicelli, the composition and weight percent of raw material are as follows: tremella 22%, hickory chick 12%,
Coprinus comatus 18%, tartary buckwheat 38%, egg 5%, root of kirilow rhodiola 5%.
A kind of processing method of hypoglycemic buckwheat mushroom vermicelli, comprising the following steps:
S1: the processing of tremella: selecting fresh tremella, clean to it, and after tremella cleaning, tremella is placed on 90
Degree Celsius hot water in blanching 180 seconds, tremella is pulled out to be placed in dryer after blanching and is dried, to tremella fuciformis drying
After the completion, tremella is sent into flour mill and carries out milling processing, and obtain tremella powder；
S2: the processing of hickory chick: the hickory chick after picking is placed on rack for cleaning and is carried out clearly using high-pressure cleaning device
It washes, the hickory chick after cleaning is placed in 90 degrees Celsius of hot water blanching 180 seconds, pulls hickory chick out juxtaposition after blanching
In being dried in dryer, after the completion of hickory chick drying, hickory chick is sent into flour mill and carries out milling processing, and is obtained
Hickory chick powder；
S3: the processing of coprinus comatus: choosing fresh coprinus comatus and alignment is cleaned, and the coprinus comatus after cleaning is cut
Block processing carries out drying and processing to the coprinus comatus particle after stripping and slicing, after the completion of to be dried, obtains dry coprinus comatus particle；
S4: the processing of tartary buckwheat: cleaning tartary buckwheat and dried, will cleaning dry after tartary buckwheat put into
Break flour is carried out in cornmill to handle, and then obtains tartary buckwheat flour, and the granularity of tartary buckwheat flour is 150 mesh；
S5: the processing of egg: decladding is carried out to egg, is sufficiently stirred, egg liquid is obtained with this, and egg liquid is placed on
It is stored for future use in low temperature environment；
S6: the processing of root of kirilow rhodiola: the root of kirilow rhodiola root after picking is started the cleaning processing, to root of kirilow rhodiola after cleaning
Root carries out chopping processing, and obtains root of Rhodiola sachalinensis silk with this, is dried to root of Rhodiola sachalinensis silk using drying box, to root of kirilow rhodiola
After the drying of root silk, milling processing is carried out to root of Rhodiola sachalinensis silk, and obtain root of kirilow rhodiola powder；
S7: and surface treatment: by the tremella powder obtained in step S1-S6, hickory chick powder, dry coprinus comatus particle, tartary buckwheat face
Powder, egg liquid and root of kirilow rhodiola powder successively pour into dough mixing machine according to weight percent, under the operating status of dough mixing machine, so that silver-colored
Dough is made between ear powder, hickory chick powder, dry coprinus comatus particle, tartary buckwheat flour, egg liquid and root of kirilow rhodiola powder；
S8: the processing of dough: the step S7 dough obtained is put into vermicelli molding machine and carries out machine-shaping, that is, is dropped
Blood glucose buckwheat mushroom vermicelli are packaged for the hypoglycemic buckwheat mushroom vermicelli of acquisition using needle empty package bag.
In step sl, the temperature in dryer is 50 degrees Celsius, and after the completion of drying, the water content of tremella is 2%, mill
The granularity of the tremella powder obtained after powder processing is 50 mesh.
In step s 2, the temperature in dryer is 60 degrees Celsius, after the completion of drying, and the water content of hickory chick is 1%, mill
The granularity of the tremella powder obtained after powder processing is 100 mesh.
In step s3, the volume of the coprinus comatus particle after stripping and slicing is 1-6 cubic millimeters, and the temperature in drying course is 40
Degree Celsius, the water content of the coprinus comatus particle after drying is 2%.
In step S5, the actual temp of low temperature environment locating for egg liquid is 4 degrees Celsius.
In step s 6, the water content of the root of Rhodiola sachalinensis silk after drying is 2%, and the granularity of the root of kirilow rhodiola powder after milling is
200 mesh.
In step s 8, after hypoglycemic buckwheat mushroom vermicelli are made to the period packed using vacuum packaging bag≤
15 minutes.
Embodiment 2
A kind of hypoglycemic buckwheat mushroom vermicelli, the composition and weight percent of raw material are as follows: tremella 20%, hickory chick 10%,
Coprinus comatus 20%, tartary buckwheat 40%, egg 5%, root of kirilow rhodiola 5%.
A kind of processing method of hypoglycemic buckwheat mushroom vermicelli, comprising the following steps:
S1: the processing of tremella: selecting fresh tremella, clean to it, and after tremella cleaning, tremella is placed on 95
Degree Celsius hot water in blanching 150 seconds, tremella is pulled out to be placed in dryer after blanching and is dried, to tremella fuciformis drying
After the completion, tremella is sent into flour mill and carries out milling processing, and obtain tremella powder；
S2: the processing of hickory chick: the hickory chick after picking is placed on rack for cleaning and is carried out clearly using high-pressure cleaning device
It washes, the hickory chick after cleaning is placed in 95 degrees Celsius of hot water blanching 150 seconds, pulls hickory chick out juxtaposition after blanching
In being dried in dryer, after the completion of hickory chick drying, hickory chick is sent into flour mill and carries out milling processing, and is obtained
Hickory chick powder；
S3: the processing of coprinus comatus: choosing fresh coprinus comatus and alignment is cleaned, and the coprinus comatus after cleaning is cut
Block processing carries out drying and processing to the coprinus comatus particle after stripping and slicing, after the completion of to be dried, obtains dry coprinus comatus particle；
S4: the processing of tartary buckwheat: cleaning tartary buckwheat and dried, will cleaning dry after tartary buckwheat put into
Break flour is carried out in cornmill to handle, and then obtains tartary buckwheat flour, and the granularity of tartary buckwheat flour is 120 mesh；
S5: the processing of egg: decladding is carried out to egg, is sufficiently stirred, egg liquid is obtained with this, and egg liquid is placed on
It is stored for future use in low temperature environment；
S6: the processing of root of kirilow rhodiola: the root of kirilow rhodiola root after picking is started the cleaning processing, to root of kirilow rhodiola after cleaning
Root carries out chopping processing, and obtains root of Rhodiola sachalinensis silk with this, is dried to root of Rhodiola sachalinensis silk using drying box, to root of kirilow rhodiola
After the drying of root silk, milling processing is carried out to root of Rhodiola sachalinensis silk, and obtain root of kirilow rhodiola powder；
S7: and surface treatment: by the tremella powder obtained in step S1-S6, hickory chick powder, dry coprinus comatus particle, tartary buckwheat face
Powder, egg liquid and root of kirilow rhodiola powder successively pour into dough mixing machine according to weight percent, under the operating status of dough mixing machine, so that silver-colored
Dough is made between ear powder, hickory chick powder, dry coprinus comatus particle, tartary buckwheat flour, egg liquid and root of kirilow rhodiola powder；
S8: the processing of dough: the step S7 dough obtained is put into vermicelli molding machine and carries out machine-shaping, that is, is dropped
Blood glucose buckwheat mushroom vermicelli are packaged for the hypoglycemic buckwheat mushroom vermicelli of acquisition using needle empty package bag.
In step sl, the temperature in dryer is 55 degrees Celsius, and after the completion of drying, the water content of tremella is 2-4%,
The granularity of the tremella powder obtained after milling processing is 65 mesh.
In step s 2, the temperature in dryer is 55 degrees Celsius, after the completion of drying, and the water content of hickory chick is 1-3%,
The granularity of the tremella powder obtained after milling processing is 110 mesh.
In step s3, the volume of the coprinus comatus particle after stripping and slicing is 1-6 cubic millimeters, and the temperature in drying course is 45
Degree Celsius, the water content of the coprinus comatus particle after drying is 2.5%.
In step S5, the actual temp of low temperature environment locating for egg liquid is 6 degrees Celsius.
In step s 6, the water content of the root of Rhodiola sachalinensis silk after drying is 3%, and the granularity of the root of kirilow rhodiola powder after milling is
230 mesh.
In step s 8, after hypoglycemic buckwheat mushroom vermicelli are made to the period packed using vacuum packaging bag≤
15 minutes.
Embodiment 3
A kind of hypoglycemic buckwheat mushroom vermicelli, the composition and weight percent of raw material are as follows: tremella 18%, hickory chick 8%,
Coprinus comatus 22%, tartary buckwheat 42%, egg 5%, root of kirilow rhodiola 5%.
A kind of processing method of hypoglycemic buckwheat mushroom vermicelli, comprising the following steps:
S1: the processing of tremella: selecting fresh tremella, clean to it, and after tremella cleaning, tremella is placed on
Tremella is pulled out to be placed in dryer and be dried, to tremella by blanching 120 seconds in 100 degrees Celsius of hot water after blanching
After the completion of drying, tremella is sent into flour mill and carries out milling processing, and obtains tremella powder；
S2: the processing of hickory chick: the hickory chick after picking is placed on rack for cleaning and is carried out clearly using high-pressure cleaning device
It washes, the hickory chick after cleaning is placed in 100 degrees Celsius of hot water blanching 120 seconds, pulls hickory chick simultaneously out after blanching
It is placed in dryer and is dried, after the completion of hickory chick drying, hickory chick is sent into flour mill and carries out milling processing, and is obtained
Obtain hickory chick powder；
S3: the processing of coprinus comatus: choosing fresh coprinus comatus and alignment is cleaned, and the coprinus comatus after cleaning is cut
Block processing carries out drying and processing to the coprinus comatus particle after stripping and slicing, after the completion of to be dried, obtains dry coprinus comatus particle；
S4: the processing of tartary buckwheat: cleaning tartary buckwheat and dried, will cleaning dry after tartary buckwheat put into
Break flour is carried out in cornmill to handle, and then obtains tartary buckwheat flour, and the granularity of tartary buckwheat flour is 90 mesh；
S5: the processing of egg: decladding is carried out to egg, is sufficiently stirred, egg liquid is obtained with this, and egg liquid is placed on
It is stored for future use in low temperature environment；
S6: the processing of root of kirilow rhodiola: the root of kirilow rhodiola root after picking is started the cleaning processing, to root of kirilow rhodiola after cleaning
Root carries out chopping processing, and obtains root of Rhodiola sachalinensis silk with this, is dried to root of Rhodiola sachalinensis silk using drying box, to root of kirilow rhodiola
After the drying of root silk, milling processing is carried out to root of Rhodiola sachalinensis silk, and obtain root of kirilow rhodiola powder；
S7: and surface treatment: by the tremella powder obtained in step S1-S6, hickory chick powder, dry coprinus comatus particle, tartary buckwheat face
Powder, egg liquid and root of kirilow rhodiola powder successively pour into dough mixing machine according to weight percent, under the operating status of dough mixing machine, so that silver-colored
Dough is made between ear powder, hickory chick powder, dry coprinus comatus particle, tartary buckwheat flour, egg liquid and root of kirilow rhodiola powder；
S8: the processing of dough: the step S7 dough obtained is put into vermicelli molding machine and carries out machine-shaping, that is, is dropped
Blood glucose buckwheat mushroom vermicelli are packaged for the hypoglycemic buckwheat mushroom vermicelli of acquisition using needle empty package bag.
In step sl, the temperature in dryer is 60 degrees Celsius, and after the completion of drying, the water content of tremella is 4%, mill
The granularity of the tremella powder obtained after powder processing is 50-80 mesh.
In step s 2, the temperature in dryer is 70 degrees Celsius, after the completion of drying, and the water content of hickory chick is 3%, mill
The granularity of the tremella powder obtained after powder processing is 120 mesh.
In step s3, the volume of the coprinus comatus particle after stripping and slicing is 1-6 cubic millimeters, and the temperature in drying course is 50
Degree Celsius, the water content of the coprinus comatus particle after drying is 3%.
In step S5, the actual temp of low temperature environment locating for egg liquid is 8 degrees Celsius.
In step s 6, the water content of the root of Rhodiola sachalinensis silk after drying is 4%, and the granularity of the root of kirilow rhodiola powder after milling is
260 mesh.
In step s 8, after hypoglycemic buckwheat mushroom vermicelli are made to the period packed using vacuum packaging bag≤
15 minutes.
In summary: containing tremella, hickory chick, coprinus comatus, hardship in the hypoglycemic buckwheat mushroom vermicelli that the present invention is processed
Buckwheat, egg and root of kirilow rhodiola, wherein contain more tremella polysaccharides in tremella, tremella polysaccharides can produce the hypoglycemic activity of insulin
It is raw to influence, extend the time that insulin acts in animal body；Contain various active polysaccharide in hickory chick and coprinus comatus, it is this more
Sugar has effects that immunological regulation, hypoglycemic prevention and treatment diabetes, reducing blood lipid antithrombotic；Tartary buckwheat have can lowering blood pressure and blood fat,
Antidiabetic function；The effect of insulin can be enhanced in chromium rich in egg and root of kirilow rhodiola, chromium, maintains internal sugar
Eubolism, and then enhance the secretion of insulin, blood glucose is effectively reduced, therefore can when eating hypoglycemic buckwheat mushroom vermicelli
The body of the eater high to blood glucose generates hypoglycemic effect, and tremella, hickory chick, coprinus comatus, egg and root of kirilow rhodiola add
Add, so that hypoglycemic buckwheat mushroom vermicelli can be more delicious during edible, and then is conducive to the crowd of hyperglycemia
It is eaten.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone 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 (8)
1. a kind of hypoglycemic buckwheat mushroom vermicelli, which is characterized in that the composition and weight percent of raw material are as follows: tremella 18-22%,
Hickory chick 8-12%, coprinus comatus 18-22%, tartary buckwheat 38-42%, egg 5%, root of kirilow rhodiola 5%.
2. the processing method of hypoglycemic buckwheat mushroom vermicelli according to claim 1, which is characterized in that including following step
It is rapid:
S1: the processing of tremella: selecting fresh tremella, clean to it, and after tremella cleaning, tremella is placed on 90-100
Degree Celsius hot water in blanching 120-180 seconds, tremella is pulled out to be placed in dryer after blanching and is dried, to tremella
After the completion of drying, tremella is sent into flour mill and carries out milling processing, and obtains tremella powder；
S2: the processing of hickory chick: the hickory chick after picking being placed on rack for cleaning and is cleaned using high-pressure cleaning device, will
Hickory chick after cleaning is placed in 90-100 degrees Celsius of hot water blanching 120-180 seconds, pulls hickory chick out after blanching
It is placed in dryer and is dried, after the completion of hickory chick drying, hickory chick is sent into flour mill and carries out milling processing, and
Obtain hickory chick powder；
S3: the processing of coprinus comatus: choosing fresh coprinus comatus and alignment is cleaned, and the coprinus comatus after cleaning is carried out at stripping and slicing
Reason carries out drying and processing to the coprinus comatus particle after stripping and slicing, after the completion of to be dried, obtains dry coprinus comatus particle；
S4: the processing of tartary buckwheat: cleaning tartary buckwheat and dried, and the tartary buckwheat after cleaning is dried is put into flour
Break flour is carried out in machine to handle, and then obtains tartary buckwheat flour, and the granularity of tartary buckwheat flour is 90-150 mesh；
S5: the processing of egg: decladding is carried out to egg, is sufficiently stirred, egg liquid is obtained with this, and egg liquid is placed on low temperature
It is stored for future use in environment；
S6: the processing of root of kirilow rhodiola: the root of kirilow rhodiola root after picking is started the cleaning processing, to root of kirilow rhodiola root after cleaning
Chopping processing is carried out, and root of Rhodiola sachalinensis silk is obtained with this, root of Rhodiola sachalinensis silk is dried using drying box, to root of Rhodiola sachalinensis silk
After drying, milling processing is carried out to root of Rhodiola sachalinensis silk, and obtain root of kirilow rhodiola powder；
S7: and surface treatment: by the tremella powder obtained in step S1-S6, hickory chick powder, dry coprinus comatus particle, tartary buckwheat flour, chicken
Egg liquid and root of kirilow rhodiola powder successively pour into dough mixing machine according to weight percent, under the operating status of dough mixing machine, so that tremella powder,
Dough is made between hickory chick powder, dry coprinus comatus particle, tartary buckwheat flour, egg liquid and root of kirilow rhodiola powder；
S8: the processing of dough: the step S7 dough obtained is put into vermicelli molding machine and carries out machine-shaping, that is, is obtained hypoglycemic
Buckwheat mushroom vermicelli are packaged for the hypoglycemic buckwheat mushroom vermicelli of acquisition using needle empty package bag.
3. a kind of processing method of hypoglycemic buckwheat mushroom vermicelli according to claim 1, which is characterized in that in step S1
In, the temperature in dryer is 50-60 degrees Celsius, and after the completion of drying, the water content of tremella is 2-4%, is obtained after milling processing
The granularity of the tremella powder obtained is 50-80 mesh.
4. a kind of processing method of hypoglycemic buckwheat mushroom vermicelli according to claim 1, which is characterized in that in step S2
In, the temperature in dryer is 60-70 degrees Celsius, after the completion of drying, and the water content of hickory chick is 1-3%, is obtained after milling processing
The granularity of the tremella powder obtained is 100-120 mesh.
5. a kind of processing method of hypoglycemic buckwheat mushroom vermicelli according to claim 1, which is characterized in that in step S3
In, the volume of the coprinus comatus particle after stripping and slicing is 1-6 cubic millimeters, and the temperature in drying course is 40-50 degrees Celsius, after drying
Coprinus comatus particle water content be 2-3%.
6. a kind of processing method of hypoglycemic buckwheat mushroom vermicelli according to claim 1, which is characterized in that step S5
In, the actual temp of low temperature environment locating for egg liquid is 4-8 degrees Celsius.
7. a kind of processing method of hypoglycemic buckwheat mushroom vermicelli according to claim 1, which is characterized in that in step S6
In, the water content of the root of Rhodiola sachalinensis silk after drying is 2-4%, and the granularity of the root of kirilow rhodiola powder after milling is 200-260 mesh.
8. a kind of processing method of hypoglycemic buckwheat mushroom vermicelli according to claim 1, which is characterized in that in step S8
In, hypoglycemic buckwheat mushroom vermicelli be made after to period≤15 minute packed using vacuum packaging bag.
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Cited By (1)
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| CN113274402A (en) * | 2021-06-25 | 2021-08-20 | 合肥工业大学 | Preparation process of morchella polysaccharide and new application of morchella polysaccharide in preventing and treating thrombus and thrombus-induced diseases |
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| CN105266015A (en) * | 2015-10-17 | 2016-01-27 | 南陵县玉竹协会 | Preparation method of pleurotus eryngii egg fine dried noodles |
| CN105747103A (en) * | 2016-03-09 | 2016-07-13 | 安徽省佛子岭面业有限公司 | Radix Rhodiolae Sacrae nutritional noodles rich in wheat oligopeptide |
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