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A method for preparing fermented noodle products by using Polygonum sp. and Perilla dregs

A technology of Polygonum chili and perilla meal is applied in the field of food processing to achieve the effects of inhibiting the growth of miscellaneous bacteria, low preparation cost and promoting growth

Inactive Publication Date: 2017-08-25
JILIN BUSINESS & TECH COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report of adding Polygonum sativa and perilla meal into noodle products. Therefore, a new technical solution is urgently needed in the prior art to solve this problem.

Method used

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  • A method for preparing fermented noodle products by using Polygonum sp. and Perilla dregs

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] Take 500g of Chinese herbal medicine extract, 2kg of flour, 10g of yeast powder, 200g of white sugar, 200g of egg liquid, and 800g of warm water obtained in the above steps 1 to 5, and make dough in a dough mixer; ferment at 26°C and 75% relative humidity Ferment in the box for 50 minutes, take it out, rest it, shape it, proof it, bake it in an oven with a surface fire of 180°C and a bottom fire of 230°C for 15 minutes, and take out the finished product.

Embodiment 2

[0058] Take 300g of Chinese herbal medicine extract, 1.5kg of flour, 7g of yeast powder, 200g of white granulated sugar, 300g of egg liquid, and 700g of warm water obtained in the above steps 1 to 5, and make dough in a dough mixer; Ferment in the fermentation box for 45 minutes, take it out, rest it, shape it, proof it, bake it in an oven with a surface fire of 190°C and a bottom fire of 220°C for 20 minutes, and take out the finished product.

Embodiment 3

[0060] Take 600g of Chinese herbal medicine extract, 2.5kg of flour, 12g of yeast powder, 400g of white granulated sugar, 300g of egg liquid, and 900g of warm water obtained in the above steps 1 to 5, and make dough in a dough mixer; Ferment in the fermentation box for 45 minutes, take it out, rest it, shape it, proof it, bake it in an oven with a surface fire of 190°C and a bottom fire of 240°C for 22 minutes, and take out the finished product.

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Abstract

A method for preparing a ferment flour product from flaccid knotweed herb and perilla meal is characterized by comprising the following steps: pretreatment of the flaccid knotweed herb, treatment of the perilla meal, pretreatment of gynostemma pentaphylla, pretreatment of liquorice, extraction of a Chinese medicinal herb mixed liquor, mixing, fermenting, stilling, shaping, proofing, baking and finished product packing, wherein the extraction of the Chinese medicinal herb mixed liquor means that the Chinese medicinal herb mixed liquor is extracted by adopting a microwave secondary ethanol extraction method; the part ratio of a Chinese medicinal herb powder mixture to ethanol is 1 to 30; the concentration of ethanol accounts for 40% to 60%; the microwave power is 600 w; the operation is performed for 20 min at a temperature of 10-28 DEG C; the obtained extracting solution is poured in a refrigerator at the temperature of 4 DEG C for refrigeration for 24 h, then impurities in the refrigerated extracting solution are filtered, and the extracting solution subjected to impurities filtering is saved for standby application. The flaccid knotweed herb, the perilla meal, gynostemma pentaphylla and liquorice are added in a flour product to prepare a health flour product with unique flavor, and the health flour product has the effects of resisting bacteria, inflammatory, oxidation, tumour and ageing, relieving cough, reducing blood fat, regulating blood sugar level and enhancing immunity, and is low in preparation cost, and short in preparation time.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a fermented noodle product and a method for preparing fermented flour products from Polygonum sativa and Perilla dregs. Background technique [0002] Flour is a food favored by consumers, especially breakfast food. With the development of science and technology and the improvement of people's living standards, consumers' life concept has gradually changed from eating enough to survive to eating well to be healthy. Therefore, health food has attracted people's attention. [0003] At present, it has been reported that Chinese herbal medicines that can be used for both medicine and food can be added to flour products to make fermented flour products. The processing technology of Chinese herbal medicines mostly adopts the direct pulverization and addition method and the ultrasonic secondary ethanol extraction method. The direct pulverization and addition method ha...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/06A21D2/36A21D8/04
CPCA21D2/36A21D8/02A21D13/00A21D13/40
Inventor 朱珠潘艳
Owner JILIN BUSINESS & TECH COLLEGE