Preparation method of rumex hanus staple food

Abstract

The invention discloses a preparation method of rumex hanus staple food. The invention belongs to the technical field of rumex hanus staple food. The rumex hanus staple food comprises the following components in parts by weight: 50-70 parts of high-quality wheat flour; 10 to 30 parts of rumex hanus juice; 8-12 parts of condensed milk; and the balance of water. The quick-frozen food is prepared by combining the high-quality wheat flour, the rumex hanus juice and the condensed milk according to a scientific ratio and adopting the process steps of mixing and stirring, kneading and shaping, fermenting, quick-freezing treatment and the like. The nutritional value and functionality of staple food can be effectively improved, rich protein, vitamins and minerals in the rumex hanus juice are utilized to form a balanced nutritional combination with the wheat flour, and meanwhile the food taste and health benefits are improved; the invention solves the problems of single raw material and unbalanced nutrition of the traditional staple food, is suitable for the development of quick-frozen food and healthy food, and meets the requirements of modern consumers on diversified healthy diets.

Description

Technical Field

[0001] The present invention belongs to the technical field of the main food of Rumex patientia L., and specifically refers to a method for making the main food of Rumex patientia L. Background Art

[0002] With the popularization of the concept of healthy diet, the technology of making nutritious main foods using natural plant raw materials has gradually become a research hotspot in the food processing field. However, the existing methods for making plant-based main foods still have deficiencies in raw material selection, nutritional component optimization, and functional improvement, and it is difficult to fully meet the needs of modern consumers for healthy foods.

[0003] For example, the patented technology with the publication number CN104705646B combines a variety of Chinese herbal medicines to form a hypoglycemic composition, and prepares it into a hypoglycemic sauce and adds it to the main food to develop a sugar person's rice that can effectively control blood sugar. However, this technical solution mainly relies on the functionality of Chinese herbal medicine extracts, does not fully utilize the nutritional characteristics of plant raw materials themselves, and the use of Chinese herbal medicines may increase production costs and process complexity. In addition, this method is mainly designed for diabetic patients, and the scope of applicable populations is relatively limited, and it fails to take into account the daily nutritional needs of ordinary consumers.

[0004] On the other hand, the patented technology with the publication number CN104756950B improves the nutritional value and intestinal repair function of the feed by optimizing the feed formula for young sheep, especially by adding plant raw materials such as strawberry leaves. However, this technical solution focuses on the animal breeding field and has no direct relation to the production of human main foods, and the selection and processing methods of its plant raw materials are difficult to be directly applied to the development of human foods. In addition, this method focuses on solving specific animal health problems and does not fully consider the balance of taste, flavor, and comprehensive nutritional value of plant raw materials in human foods.

[0005] The above problems indicate that there are still obvious deficiencies in the existing technology in the comprehensive utilization of plant raw materials, the balanced collocation of nutritional components, and the universal development of functional foods. Therefore, there is an urgent need for an innovative method for making main foods that can make full use of the natural nutritional advantages of plant raw materials, while taking into account taste, flavor, and functionality, to meet the health needs of different consumer groups. The present invention provides a method for making the main food of Rumex patientia L., aiming to make full use of the rich protein, vitamins, minerals and other nutritional components of Rumex patientia L., and combine with high-quality flour to produce a main food product with excellent taste, comprehensive nutrition, and health benefits such as regulating blood sugar and improving intestinal function, thereby filling the gap in the existing technology and meeting the needs of modern consumers for healthy and nutritious main foods. Summary of the Invention

[0006] The object of the present invention is to provide a method for making a staple food with Rumex patientia L. The staple food provided by the present invention is mainly targeted at ordinary consumers who pursue a healthy diet and people who need blood sugar regulation and improvement of intestinal function. It can not only provide comprehensive and balanced nutritional support, but also meet the needs of the target population for green and natural foods. At the same time, by optimizing the taste and flavor, it can enhance the eating experience of consumers and bring significant benefits to daily healthy diet. The present invention combines high-quality wheat flour, Rumex patientia L. juice and condensed milk in a scientific ratio, and is made into a frozen food through process steps such as mixing, kneading, proofing and quick-freezing. This application can effectively improve the nutritional value and functionality of the staple food, utilize the rich proteins, vitamins and minerals in Rumex patientia L. juice to form a balanced nutritional combination with wheat flour, and at the same time improve the taste and health benefits of the food. This method solves the problems of single raw materials and unbalanced nutrition of traditional staple foods, is applicable to the development of frozen foods and health foods, and meets the needs of modern consumers for diversified healthy diets.

[0007] To achieve the above object, the technical solution adopted by the present invention is as follows: A method for making a staple food with Rumex patientia L., the staple food with Rumex patientia L. comprises the following components in parts by weight: 40-80 parts of high-quality wheat flour; 10-40 parts of Rumex patientia L. juice; 5-20 parts of condensed milk; the balance is water.

[0008] Preferably, the staple food with Rumex patientia L. comprises the following components in parts by weight: 50-70 parts of high-quality wheat flour; 10-30 parts of Rumex patientia L. juice; 8-12 parts of condensed milk; the balance is water.

[0009] Furthermore, the present invention can be made into two flavors, namely original flavor and sweet flavor. When making the sweet flavor, an appropriate amount of one or more of white sugar and condensed milk should also be added.

[0010] The present invention also provides a method for making a staple food with Rumex patientia L., the manufacturing method comprising the following steps:

[0011] (1) Place the high-quality wheat flour in a stirring container, slowly add the Rumex patientia L. juice and condensed milk, and at the same time add an appropriate amount of water, turn on the stirring device, and stir evenly at a certain speed to form a preliminarily mixed dough raw material;

[0012] (2) Take out the preliminarily mixed dough raw material and knead it by hand on the operating table or use a dough kneading device. During the kneading process, further make the components in the dough evenly distributed and enhance the toughness of the dough;

[0013] (3) Place the formed dough in a suitable environment for proofing;

[0014] (4) Put the proofed dough product into a quick-freezing device, and quickly lower the temperature to below -30°C within a very short time for quick-freezing treatment.

[0015] Preferably, the Rumex patientia juice in step (1) is obtained by washing, chopping, juicing and filtering fresh Rumex patientia leaves.

[0016] Preferably, the high-quality wheat flour in step (1) is wheat flour that meets the relevant national quality standards, and its protein content is not less than 12%.

[0017] Preferably, the finished staple foods prepared by the present invention include one or more of steamed buns, noodles and vermicelli.

[0018] The beneficial effects achieved by the present invention with the above structure are as follows: (1) The present invention combines high-quality wheat flour, Rumex patientia juice and condensed milk in a scientific ratio, and is made into a frozen food through process steps such as mixing and stirring, kneading and shaping, proofing and quick-freezing; (2) The present invention can effectively improve the nutritional value and functionality of staple foods, utilize the rich proteins, vitamins and minerals in Rumex patientia juice to form a balanced nutritional combination with wheat flour, and at the same time improve the taste and health benefits of the food; (3) The present invention solves the problems of single raw materials and unbalanced nutrition of traditional staple foods, is applicable to the development of frozen foods and healthy foods, and meets the needs of modern consumers for diversified healthy diets. Description of the Drawings

[0019] Figure 1 Protein content.

[0020] The drawings are used to provide a further understanding of the present invention, and constitute a part of the specification. They are used together with the embodiments of the present invention to explain the present invention, and do not constitute a limitation to the present invention. Detailed Embodiments

[0021] The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments; based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative work fall within the scope of protection of the present invention.

[0022] Unless otherwise defined, all professional and scientific terms used herein have the same meaning as those familiar to those skilled in the art. In addition, any methods and materials similar or equivalent to the described content can be applied to the present invention. The preferred implementation methods and materials described herein are only for illustrative purposes and do not limit the content of this application.

[0023] The experimental methods in the following embodiments are all conventional methods unless otherwise specified; the test materials and test strains used in the following embodiments are all obtained from commercial channels unless otherwise specified.

[0024] Example 1

[0025] Method for making main food with Rumex patientia

[0026] The Rumex patientia-based main food comprises the following components in parts by weight: 50 parts of high-quality wheat flour; 30 parts of Rumex patientia juice; 8 parts of condensed milk; and the balance of water.

[0027] Among them, the present invention can be made into two flavors, namely original flavor and sweet flavor. When making the sweet flavor, an appropriate amount of one or more of white sugar and condensed milk should also be added.

[0028] The present invention also provides a method for making Rumex patientia-based main food, and the method comprises the following steps:

[0029] (1) Place the high-quality wheat flour in a stirring container, slowly add Rumex patientia juice and condensed milk, and at the same time add an appropriate amount of water. Turn on the stirring device and stir evenly at a certain speed to form a preliminarily mixed dough raw material;

[0030] (2) Take out the preliminarily mixed dough raw material, and knead it by hand on an operating table or use a dough kneading device. During the kneading process, further make the components in the dough evenly distributed and enhance the toughness of the dough;

[0031] (3) Place the formed dough in a suitable environment for proofing;

[0032] (4) Put the proofed dough product into a quick-freezing device, and quickly reduce the temperature to below -30 °C within a very short time for quick-freezing treatment.

[0033] Among them, the Rumex patientia juice in step (1) is obtained by washing, chopping, juicing and filtering fresh Rumex patientia leaves.

[0034] Among them, the high-quality wheat flour in step (1) is wheat flour meeting the relevant national quality standards, and its protein content is not less than 12%.

[0035] Among them, the finished main food prepared by the present invention includes one or more of steamed buns, noodles and rice vermicelli.

[0036] Example 2

[0037] Method for making main food with Rumex patientia

[0038] The Rumex patientia-based main food comprises the following components in parts by weight: 70 parts of high-quality wheat flour; 10 parts of Rumex patientia juice; 12 parts of condensed milk; and the balance of water.

[0039] Among them, the present invention can be made into two flavors, namely original flavor and sweet flavor. When making the sweet flavor, an appropriate amount of one or more of white sugar and condensed milk should also be added.

[0040] The present invention also provides a method for making Rumex patientia-based main food, and the method is carried out with reference to Example 1.

[0041] Example 3

[0042] A method for making the main food of Rumex patientia

[0043] The Rumex patientia-based staple food comprises the following components in parts by weight: 60 parts of high-quality wheat flour; 20 parts of Rumex patientia juice; 10 parts of condensed milk; and the balance of water.

[0044] Among them, the present invention can be made into two flavors, namely original flavor and sweet flavor. When making the sweet flavor, an appropriate amount of one or more of white sugar and condensed milk should also be added.

[0045] The present invention also provides a method for making the Rumex patientia-based staple food, and the making method is carried out with reference to Example 1.

[0046] Experimental Example 1

[0047] Select the Rumex patientia steamed buns made in Example 1, Example 2 and Example 3 and the commercially available ordinary wheat flour steamed buns, send them to a professional food testing agency respectively, and test their protein content according to the national standard testing method, and analyze the test results.

[0048] Result analysis: As Figure 1 shown, the protein contents of the groups of Example 1 - Example 3 are all higher than those of the control group, and among them, the protein content of the group of Example 3 is the highest.

[0049] Experimental Example 2

[0050] Take the Rumex patientia steamed buns prepared in the group of Example 3 as samples, and test the protein, amino acid, fulvic acid and moisture contents by using HG / T 5937-2021 and the first method of GB 5009.5-2016 as well as GB 5009.124-2016 and the first method of GB 5009.3-2016.

[0051] Result analysis: As shown in Table 1, the Rumex patientia steamed buns prepared in the group of Example 3 have a relatively high content of amino acids. Among them, the content of glutamic acid is the highest, which is 8.75 g / 100 g, followed by methionine and aspartic acid; the contents of protein, moisture and fulvic acid are also relatively high.

[0052] Table 1 Contents of protein, moisture and fulvic acid

[0053] Serial Number Inspection Item Inspection Basis Inspection Result 1 Protein (g / 100g) GB5009.5-2016 19.4 2 Moisture (g / 100g) GB5009.3-2016 9.44 3 Humic Acid (%) HG / T5937-2021 23.5

[0054] Table 2 Amino acid content

[0055] Serial Number Inspection Item Inspection Basis Inspection Result 1 Phenylalanine (g / 100g) GB5009.124-2016 2.21 2 Alanine (g / 100g) GB5009.124-2016 0.80 3 Methionine (g / 100g) GB5009.124-2016 6.71 4 Proline (g / 100g) GB5009.124-2016 2.04 5 Glycine (g / 100g) GB5009.124-2016 1.82 6 Glutamic Acid (g / 100g) GB5009.124-2016 8.75 7 Arginine (g / 100g) GB5009.124-2016 3.65 8 Glycine (g / 100g) GB5009.124-2016 2.77 9 Tyrosine (g / 100g) GB5009.124-2016 1.57 10 Leucine (g / 100g) GB5009.124-2016 3.63 11 Serine (g / 100g) GB5009.124-2016 2.37 12 Threonine (g / 100g) GB5009.124-2016 1.66 13 Aspartic Acid (g / 100g) GB5009.124-2016 5.27 14 Valine (g / 100g) GB5009.124-2016 1.78 15 Isoleucine (g / 100g) GB5009.124-2016 1.86 16 Histidine (g / 100g) GB5009.124-2016 1.04

[0056] Although embodiments of the present invention have been shown and described, those of ordinary skill in the art will understand that various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.

[0057] The above description of the present invention and its embodiments is not restrictive. What is shown in the drawings is only one of the embodiments of the present invention, and the actual structure is not limited thereto. In general, if those of ordinary skill in the art are inspired by it and, without departing from the purpose of the present invention, design similar structural forms and embodiments to this technical solution without creative efforts, they shall fall within the protection scope of the present invention.

Claims

1. A leaf-eating grass staple food, characterized in that: The leafy grass staple food comprises the following components in parts by weight: 40-80 parts of high-quality wheat flour; 10-40 parts of leafy grass juice; 5-20 parts of condensed milk; and the balance of water.

2. The leafy grass staple food according to claim 1, characterized in that: The leafy grass staple food comprises the following components in parts by weight: 50-70 parts of high-quality wheat flour; 10-30 parts of leafy grass juice; 8-12 parts of condensed milk; and the balance of water.

3. The leafy grass staple food according to claim 2, characterized in that: The invention can be made into two flavors, original flavor and sweet flavor. When making the sweet flavor, one or more of appropriate amount of white sugar and condensed milk should be added.

4. A method for preparing a leafy grass staple food according to claim 3, characterized in that: The production method comprises the following steps: (1) placing high-quality wheat flour in a mixing container, slowly adding edible grass juice and condensed milk, and adding an appropriate amount of water, turning on a stirring device, and stirring at a certain speed to form a preliminarily mixed dough material; (2) taking out the preliminarily mixed dough materials and kneading them manually on a workbench or using a dough kneading device, wherein during the kneading process, the various components in the dough are further evenly distributed and the toughness of the dough is enhanced; (3) placing the formed dough in a suitable environment for proofing; (4) The fermented dough product is placed in a quick freezing device and the temperature is reduced to below -30°C in a very short time for quick freezing.

5. The method for preparing a leafy grass staple food according to claim 4, characterized in that: The leaf-eating grass juice in step (1) is obtained by washing, chopping, juicing and filtering fresh leaf-eating grass leaves.

6. The method for preparing a leafy grass staple food according to claim 5, characterized in that: The high-quality wheat flour in step (1) is wheat flour that meets relevant national quality standards, and its protein content is not less than 12%.

7. The method for preparing a leafy grass staple food according to claim 6, characterized in that: The finished staple food prepared by the invention comprises one or more of steamed bread, noodles and dried rice noodles.

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