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Silene conoidea and flos sophorae tea cookie making process

A technology of making crafts and noodle dishes, which is applied to the functions of food ingredients, food science, and applications. It can solve the problems of low raw material utilization efficiency and products that have not yet been launched, so as to enhance immunity, reduce production costs, and improve food quality. The effect of precipitation rate

Inactive Publication Date: 2016-09-21
彭常安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, noodle dishes are not only eaten as wild vegetables, but also made into various products such as noodles and beverages. In addition to being used as ingredients, poplar flowers are also made into products such as beverages, beverages, cakes, and health teas. For example, the application number is The patent of 201410316153.7 discloses a noodle dish for improving eyesight and its preparation method, which has the problem of low utilization efficiency of raw materials, and tea cakes made with noodle dish and poplaria japonica as the main raw materials have not yet seen related products listing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of manufacture craft of poplar flower tea cake of noodle dish, it is characterized in that, described manufacture craft adopts the following steps:

[0020] ①Noodle dish processing: select fresh noodle dishes, wash them with clean water, cut them into 3mm pieces, and steam them. The section is sent to the pulverizer to make noodles and vegetable mince;

[0021] ② Compound enzyme treatment: Add 6kg of 3% vitamin C solution, 3kg of hawthorn juice, 2kg of wolfberry juice, and 1kg of fig juice to 10kg of noodles and vegetables, stir well and add 0.3kg of pectinase and 0.1kg of fiber Vegetable enzyme, mix evenly, and carry out enzymatic hydrolysis at 48°C for 70 minutes to prepare noodle vegetable slurry;

[0022] ③Spray drying: spray-dry the noodle vegetable slurry, control the inlet temperature to 135°C, and the outlet temperature to 71°C to obtain noodle vegetable powder;

[0023] ④Preparation of tea powder: Mix 10kg poplar petals, 8kg green tea, 6kg Dawanhua, an...

Embodiment 2

[0029] A kind of manufacture craft of poplar flower tea cake of noodle dish, it is characterized in that, described manufacture craft adopts the following steps:

[0030] ①Noodle vegetable processing: select fresh noodle vegetables, yellow quail vegetables, pearl vegetables, retrobranch amaranthus, chrysanthemum chrysanthemum, and unifoliate, wash them with clean water, and cut them into 1mm pieces. Take 10kg of noodle vegetables and 4kg of yellow rice. Quail section, 3kg of pearl vegetable section, 2kg of amaranth section, 1kg of Achyranthes chrysanthemum section, and 1kg of solitary vegetable section are mixed evenly to prepare the mixed raw material, and the mixed raw material is steam-cooked at a temperature of 125°C. The time is 33s. After the greening is completed, it is immediately spread to cool and dissipate heat, and the cooled mixed raw materials are sent to a grinder to make noodles and vegetable mince;

[0031] ②Compound enzyme treatment: Add 7kg of 6% sodium asco...

Embodiment 3

[0039] A kind of manufacture craft of poplar flower tea cake of noodle dish, it is characterized in that, described manufacture craft adopts the following steps:

[0040] ① Noodle vegetable processing: select fresh noodle vegetables, bracken, pig hairy vegetables, endive vegetables, emperor vegetables, and purple back vegetables, wash them with clean water, cut them into 4mm pieces, and take 10kg of noodle vegetables and 4kg of fern Vegetable section, 2kg pig hair vegetable section, 2kg chicory section, 1kg emperor dish, and 1kg purple back vegetable are mixed evenly to make mixed raw materials, and the mixed raw materials are steamed. The fixing temperature is 125°C, and the fixing time is 40s, immediately spread to cool and dissipate heat after finishing, and send the cooled mixed raw materials into the mince making machine to make noodles and vegetable mince;

[0041] ②Compound enzyme treatment: Add 8kg of 10% citric acid solution, 3kg of loquat juice, and 1kg of crabapple ...

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Abstract

The invention discloses a silene conoidea and flos sophorae tea cookie making process. Silene conoidea and flos sophorae are used as main materials, and silene conoidea processing, compound enzyme processing, spray drying, tea powder preparation, blending, making and packaging are conducted to obtain silene conoidea and flos sophorae tea cookies. Widely available and healthy silene conoidea and flos sophorae are used as raw materials, the making cost of the tea cookies is reduced, nutrient substances in tea cookies are enriched, the astringent taste of raw materials is removed through steam fixation, the eduction rate of nutrients in raw materials is increased through compound enzyme processing, so that the utilization rate of raw materials is increased, and the finished tea cookies have balanced nutrients, taste crispy and can nourish yin, clear away heat, stop bleeding and regulate menstruation, and moisten lung to arrest cough.

Description

[0001] technical field [0002] The invention relates to a manufacturing process of a pastry, in particular to a manufacturing process of a noodle vegetable poplar tea cake. Background technique [0003] Noodle dish, alias noodle tree, wheat bottle grass, etc., is a common name for the seedlings of the herbaceous plant Caryophyllaceae genus Myrtlegrass. The whole herb and tender stems and leaves of noodle dish are used as medicine. Treat asthenic cough, epistaxis, hematemesis embolism, its taste is sweet, slightly bitter, cool in nature, heart-guiding, liver meridian, "Shaanxi Chinese herbal medicine" record: "stops bleeding, regulates menstruation and activates blood. Treats epistaxis, hematemesis, and irregular menstruation." It has the effects of nourishing yin and clearing away heat, hemostasis, regulating menstruation, moistening lung and relieving cough. [0004] Yang Huaihua has anti-inflammatory, anti-edema, anti-ulcer, lowering blood pressure, preventing arterioscl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/117A23L19/00A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/324
Inventor 彭常安屈传强
Owner 彭常安
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