Artemisia apiacea flour product and production method of artemisia apiacea product
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A production method and technology of noodle products, which are applied in the field of noodle products with health-care effects
Inactive Publication Date: 2012-12-19
雷雨田
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Problems solved by technology
However, it has not been reported that Artemisia annua is killed, dehydrated and dried, and pulverized to make artemisia seed powder and added to flour to make flour products.
Method used
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Effect test
Embodiment 1
[0017] The production method of Artemisia annua (Artemisia annua) vermicelli, the steps are as follows:
[0018] (1) Weigh raw materials: Weigh 10kg of flour, 0.25kg of Artemisia annua (Artemisia annua) powder, 0.1kg of salt, and mix well;
[0019] (2) Kneading dough: Add 30% to 55% of the raw material weight of warm water at 25-30°C to the mixed raw materials, and the kneading time is 15 minutes. It should be longer in winter and shorter in summer. At the end of the kneading, the dough is in the shape of loose small particles, which can form a ball when held by hand, and can be loosely restored by gentle kneading, and the cross-section has a sense of layering;
[0020] (3) Cooking: Use a disc-type curing machine or a horizontal single-shaft curing machine to mature, store and divide the dough. The time is generally 10 to 15 minutes. It is required that the temperature and moisture of the dough should not be too different from those after mixing. Big;
[0021] (4) Tablet pr...
Embodiment 2
[0024] The production method of Artemisia annua (Artemisia captiva) bread or biscuits, the specific steps are as follows:
[0025] (1) Weigh raw materials: Weigh 10kg of flour, 0.2kg of Artemisia annua (Artemisia annua) powder, 1,6-2,0kg of sugar, 0.15kg of salt, 0.3kg of fresh yeast, 0.8-1.0kg of oil, and 0.4kg of milk powder kg;
[0026] (2) Kneading dough: mix flour, Artemisia annua (Artemisia annua) powder, sugar, salt, fresh yeast, and milk powder, add 5.0-5.5kg of water into the mixer, and stir for 2 minutes at a slow speed to make all the ingredients After it becomes sticky, stir at medium speed for 3 minutes until the dough becomes sticky, then add oil and stir at low speed for 1 minute until the oil is even, then stir at medium speed for 8 minutes. This is the gluten expansion stage, and then stir quickly for 1 to 2 minutes until the dough has good scalability and elasticity. At this time, the ideal temperature of the dough is 26°C;
[0027] (3) Fermentation: The st...
Embodiment 3
[0029] The production method of Artemisia annua (Artemisia annua) steamed bread is as follows:
[0030] Weigh 10kg of flour, 1kg of Artemisia annua (Artemisia annua) powder, 1.6-2.0kg of granulated sugar, 0.15kg of salt, 0.3kg of fresh yeast, 0.8-1.0kg of oil, and 0.4kg of milk powder; Make buns. Others are with embodiment 2.
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Abstract
The invention provides an artemisia apiacea flour product and a production method of the artemisia apiacea product. According to the method, artemisia apiacea flour with the mass percentage being 0.5 percent to 10 percent is added, and the artemisia apiacea flour is obtained through sequentially carrying out clean washing, water removing, dewatering baking, sterilization and crushing on artemisia apiacea leaves. The production method comprises the following steps that flour, artemisia apiacea flour and auxiliary materials are uniformly mixed, warm water accounting to 30 to 55 percent of the weight of mixed raw materials with the temperature being about 30 DEG C is added, and the dough making is carried out for 15 to 20 minutes. The obtained dough is subjected to curing, tabletting, noodle cutting and drying to be made into noodles. Yeast is added into the dough, and bread is obtained through fermentation, forming and baking. The artemisia apiacea flour is added, so the bread and the noodles have the health care effect of the artemisia apiacea. Through the reasonable addition and production process, active ingredients of the artemisia apiacea are maintained to the maximum degree, meanwhile, the natural green color and the fragrance of the artemisia apiacea are remained, the mouth feeling is fresh and delicious, and the artemisia apiacea flour product belongs to rare green health care food.
Description
technical field [0001] The invention relates to the field of food processing, in particular, it provides a flour product with health care function and a production method thereof. Background technique [0002] The scientific name of Artemisia annua is "Artemisia yinchen", also known as Artemisia annua, which belongs to the family Compositae. "Shen Nong's Materia Medica" contains "sweet and flat taste. It controls the evil spirits of the five internal organs, wind-cold and warm numbness, nourishes the middle and nourishes qi, grows hair, makes black, cures heart hanging, eats less, and is often hungry. Long-term use, light body, smart ears and eyes, and not old. Sheng Chuanze." Modern scientific analysis has proved that Artemisia annua is rich in fat, protein, carbohydrates, vitamin C and vitamin B, as well as trace elements necessary for the human body such as zinc, manganese, phosphorus, calcium, and selenium. It also contains more than 20 kinds of amino acids and a large ...
Claims
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Application Information
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