CN102293360A - Chinese cabbage-celery-kelp compound vegetable paper and preparation method thereof - Google Patents
Chinese cabbage-celery-kelp compound vegetable paper and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a preparation method of Chinese cabbage-celery-kelp compound vegetable paper, relating to the field of intensive processing of fruits and vegetables. The compound vegetable paper comprises the following components in percentage by weight: 45-55 percent of Chinese cabbage pulp, 25-35 percent of celery pulp and 20-30 percent of kelp pulp. The compound vegetable paper further comprises the following auxiliary materials and bonding agents in percentage by mass: 5-8 percent of soluble starch, 0.5-1.0 percent of isolated soy protein, 1.5-2.2 percent of glycerin, 1.0-1.5 percent of sodium carboxy methyl cellulose, 0.2-0.4 percent of sodium alginate and 0.3-0.4 percent of gelatin. The preparation method comprises the following steps of: appropriately cutting Chinese cabbage, celery and kelp and pulping; refining with a colloid mill; adding the auxiliary materials and the bonding materials; homogenizing, smearing and molding; and baking and peeling to obtain the Chinese cabbage-celery-kelp compound vegetable paper. The compound vegetable paper is emerald, has crisp mouthfeel, faint scent vegetable taste and rich nutrition, is convenient to carry, and can be taken as a leisure food.
Description
Technical field
The invention belongs to the fruit-vegetable food processing technique field, be specifically related to a kind ofly be primary raw material and add the composite vegetable paper that the allotment of other food additives forms with Chinese cabbage, celery, sea-tangle.The invention still further relates to the preparation method of this vegetables paper.
Background technology
Current, food processing just develops towards the direction of comprehensive nutrition, pure natural, instant.The consumer is balanced in nutrition to the requirement of food, and wishes that food has health care simultaneously.Vegetables paper is emerging in recent years a kind of instant food, it with low in calories, to be rich in vitamin, mineral element, coarse-fibred fresh vegetables be primary raw material, after preliminary treatment, be processed into pasty state, add suitable bonding agent, dry rolling form a kind of is convenient to preserve, transportation and nutritious food.At present, the processing major part of vegetables paper is based on single vegetables, and the processing of composite vegetable paper is less, and the vegetables paper product exists not easy-formation, shortcoming such as frangible.
Chinese cabbage is the northern China people main vegetables of autumn and winter, its delicious flavour, and output is abundant, but along with the arrival in spring, because the storage time is long, nutrition leak, the local flavor variation, a large amount of Chinese cabbages are rotted, and cause enormous economic loss.The nutritive value of celery cauline leaf is very high, but people can throw away leaf when edible, and is very unfortunate.Simultaneously, the fiber of stem of celery is very sturdy, gives the part special population the edible difficulty that causes.Sea-tangle output is very high and nutritious, but the sea-tangle deep processed product is less on the market.With Chinese cabbage, celery, sea-tangle is raw material, and processing composite vegetable paper has far-reaching social effect and economic benefit.Not only increased the economic worth of vegetables, increased the designs and varieties of vegetables paper products, and fundamentally solved vegetables and be difficult for storage, rotted and the economic loss that causes.To driving the producing region expanding economy, increase farmers' income, promote the sustainable development of vegetables industry to have very important significance and boundless application prospect.
Summary of the invention
The object of the present invention is to provide a kind ofly to integrate the nutritive value of Chinese cabbage, celery, sea-tangle and the composite vegetable paper of health care, and the preparation method of this vegetables paper.Vegetables paper of the present invention is emerald green, has the vegetables flavor of clear and melodious mouthfeel and delicate fragrance, and nutritious, easy to carry, can be used as a kind of leisure food.
Technical scheme of the present invention:
The preparation method of a kind of edibility Chinese cabbage-celery-sea-tangle composite vegetable paper is characterized in that by percentage to the quality, and this composite vegetable paper contains Chinese cabbage slurry 45%～55%, celery slurry 25%～35%, kelp paste 20%～30%.The mass percent that various auxiliary materials and binding agent account for the composite vegetable slurry is: soluble starch 5%～8%, soybean protein isolate 0.5%～1.0%, glycerine 1.5%～2.2%, sodium carboxymethylcellulose 1.0%～1.5%, sodium alginate 0.2%～0.4%, gelatin 0.3%～0.4%.
Further, contain Chinese cabbage slurry 45%, celery slurry 25%, kelp paste 30% in Chinese cabbage-celery of the present invention-sea-tangle composite vegetable paper.The mass percent that various auxiliary materials and binding agent account for the composite vegetable slurry is: soluble starch 6%, soybean protein isolate 0.5%, glycerine 2.0%, sodium carboxymethylcellulose 1.4%, sodium alginate 0.2%, gelatin 0.2%.
The preparation method of Chinese cabbage-celery of the present invention-sea-tangle composite vegetable paper comprises the steps:
(1) selection of raw material
Ingredient requirement is fresh, ripe, never degenerate, tissue tight, no worm-eaten, do not have rot, no pollution by pesticides.Select coloury raw material.Do not use tender or old excessively vegetables.Too tender vegetable nutrient material is few, and yield is low; It is loose to cross old vegetable tissue, the fiber content height, and mouthfeel is poor;
(2) clean
Fully clean raw material with the water that flows, remove silt, impurity and remains of pesticide.
(3) cutting
The celery cauline leaf that cleaned is cut into the section about 1cm; Chinese cabbage blade, sea-tangle all are cut into the sheet of 1cm * 1cm.
(4) protect look
Chinese cabbage: contain blanching 2min in 0.3% sodium bicarbonate solution at 85 ℃, it is standby to drain the water after the cooling.
Celery: adopt 0.05%NaOH solution to soak 30min, with the 0.05% dilute alkaline soln 2min that precooks, use 0.016% ZnCl at last again
2Solution soaks 16h, and cold water flush drains standby.
Sea-tangle: in 95 ℃ of NaOH solution that contain 200mg/L behind the blanching 2min, the flowing water flushing, cooling, the CuSO of concentration 200mg/L is immersed in the back
4In the solution, soak at room temperature 12h.Protect sea-tangle behind the look to add mass fraction be 1.5%～3.0% cyclodextrin and handle 5min～15min in 25 ℃～30 ℃ and carry out embedding and take off raw meat.
(5) making beating
Chinese cabbage, celery, sea-tangle after cooling drained the water put into beater and breaks into and stick with paste the mud shape.
(6) homogeneous
Slurry successively carries out thinning processing behind the mixing by a certain percentage in colloid mill and homogenizer.Processing condition is: 25 ℃～40 ℃ of temperature, pressure 15MPa ~ 20Mpa, homogeneous number of times are 2 times.Pulp particle behind the homogeneous is 3um～8um.
(7) allotment
Slurry is mixed with flavor improving agent, binding agent respectively, then by homogenizer with its miniaturization and mixing.
(8) smear moulding
Slurry is poured on the glass plate of smearing a small amount of edible oil, spreads to the thick synusia of 0.3～0.5cm with batten.Too thin, finished product is hardened; Too thick, then frangible during peel.
(9) drying
Slurry behind the smear carries out heat pump-hot air combined dry processing, and drying condition is: 30 ℃～40 ℃ of heat pump drying temperature, wind speed 2.0m/s～3.0m/s, time 2h～4h; 60 ℃～65 ℃ of heated-air drying temperature, time 2h～3h.Perhaps directly adopt heated-air drying, 60 ℃～65 ℃ of heated-air drying temperature, time 4h～6h.Be lower than 5% o'clock peel to moisture content.
(10) packing
Pack accordingly as required.
The present invention is a raw material with Chinese cabbage, celery, sea-tangle, being aided with soluble starch, soybean protein isolate, glycerine is that quality improver and sodium carboxymethylcellulose, sodium alginate, gelatin are binding agent, explore optimum formula, obtain Chinese cabbage-celery-sea-tangle composite vegetable paper, vegetables paper of the present invention is emerald green, vegetables flavor with clear and melodious mouthfeel and delicate fragrance, and nutritious, easy to carry, can be used as a kind of leisure food.Has the boundless prospect of marketing.
The specific embodiment
Embodiment 1:
(1) preparation Chinese cabbage slurry
Chinese cabbage carries out cutting after cleaning, blanching 2min in 85 ℃ of solution of 0.3% sodium acid carbonate, and the processing of pulling an oar after the cooling obtains the Chinese cabbage slurry.
(2) preparation celery slurry
Celery selects, clean cutting after, soak 30min at 0.05%NaOH solution, with the 0.05% dilute alkaline soln 2min that precooks, use 0.016%ZnCl at last again
2Solution soaks 16h, and the processing of pulling an oar after the cooling obtains the celery slurry.
(3) preparation kelp paste
After sea-tangle selects, cleans, be cut into the sheet of 1 * 1cm, behind the blanching 2min, the flowing water flushing is cooled off, and places the CuSO of concentration 200mg/L then in the NaOH of 95 ℃ of 200mg/L solution
4In the solution, soak at room temperature 12h.Protect sea-tangle behind the look to add mass fraction be 1.5% cyclodextrin and handle 15min in 25 ℃ and carry out embedding and take off raw meat.
(4) slurry and auxiliary material allotment
Take by weighing 450kg Chinese cabbage slurry, 250kg celery slurry, 300kg kelp paste, soluble starch 50kg, soybean protein isolate 5kg, glycerine 15kg, sodium carboxymethylcellulose 10kg, sodium alginate 2kg, gelatin 3kg respectively.Slurry behind the mixing and auxiliary material are put in further refinement in the homogenizer then by milling treatment of colloid, and processing condition is: 25 ℃ of temperature, pressure 15MPa, homogeneous number of times are 2 times.
(5) smear moulding, drying
Slurry is poured on the glass plate of smearing a small amount of edible oil, spreads to the thick synusia of 0.3cm～0.5cm with batten.Too thin, finished product is hardened; Too thick, then frangible during peel.
Slurry behind the smear carries out heat pump-hot air combined dry processing, and drying condition is: 30 ℃ of heat pump drying temperature, wind speed 2.0m/s, time 4h; 60 ℃ of heated-air drying temperature, time 3h.
(6) packing
Adopt vacuum-packed.
Embodiment 2:
(1) preparation Chinese cabbage slurry
Chinese cabbage carries out cutting after cleaning, blanching 2min in 85 ℃ of solution of 0.3% sodium acid carbonate, and the processing of pulling an oar after the cooling obtains the Chinese cabbage slurry.
(2) preparation celery slurry
Celery selects, clean cutting after, soak 30min at 0.05%NaOH solution, with the 0.05% dilute alkaline soln 2min that precooks, use 0.016% ZnCl at last again
2Solution soaks 16h, and the processing of pulling an oar after the cooling obtains the celery slurry.
(3) preparation kelp paste
After sea-tangle selects, cleans, be cut into the sheet of 1 * 1cm, behind the blanching 2min, the flowing water flushing is cooled off, and places the CuSO of concentration 200mg/L then in the NaOH of 95 ℃ of 200mg/L solution
4In the solution, soak at room temperature 12h.Protect sea-tangle behind the look to add mass fraction be 3.0% cyclodextrin and handle 5min in 30 ℃ and carry out embedding and take off raw meat.
(4) slurry and auxiliary material allotment
Take by weighing 500kg Chinese cabbage slurry, 300kg celery slurry, 200kg kelp paste, soluble starch 80kg, soybean protein isolate 10kg, glycerine 22kg, sodium carboxymethylcellulose 15kg, sodium alginate 4kg, gelatin 4kg respectively.Slurry behind the mixing and auxiliary material are put in further refinement in the homogenizer then by milling treatment of colloid, and processing condition is: 40 ℃ of temperature, pressure 20Mpa, homogeneous number of times are 2 times.
(5) smear moulding, drying
Slurry is poured on the glass plate of smearing a small amount of edible oil, spreads to the thick synusia of 0.3cm～0.5cm with batten.Too thin, finished product is hardened; Too thick, then frangible during peel.
Slurry behind the smear carries out heat pump-hot air combined dry processing, and drying condition is: 40 ℃ of heat pump drying temperature, wind speed 3.0m/s, time 2h; 65 ℃ of heated-air drying temperature, time 2h.
(6) packing
Adopt common carton package.
Embodiment 3:
(1) preparation Chinese cabbage slurry
Chinese cabbage carries out cutting after cleaning, blanching 2min in 85 ℃ of solution of 0.3% sodium acid carbonate, and the processing of pulling an oar after the cooling obtains the Chinese cabbage slurry.
(2) preparation celery slurry
Celery selects, clean cutting after, soak 30min at 0.05%NaOH solution, with the 0.05% dilute alkaline soln 2min that precooks, use 0.016% ZnCl at last again
2Solution soaks 16h, and the processing of pulling an oar after the cooling obtains the celery slurry.
(3) preparation kelp paste
After sea-tangle selects, cleans, be cut into the sheet of 1 * 1cm, behind the blanching 2min, the flowing water flushing is cooled off, and places the CuSO of concentration 200mg/L then in the NaOH of 95 ℃ of 200mg/L solution
4In the solution, soak at room temperature 12h.Protect sea-tangle behind the look to add mass fraction be 2.5% cyclodextrin and handle 10min in 28 ℃ and carry out embedding and take off raw meat.
(4) slurry and auxiliary material allotment
Take by weighing 450kg Chinese cabbage slurry, 250kg celery slurry, 300kg kelp paste, soluble starch 70kg, soybean protein isolate 8kg, glycerine 20kg, sodium carboxymethylcellulose 12kg, sodium alginate 3kg, gelatin 3.5kg respectively.Slurry behind the mixing and auxiliary material are put in further refinement in the homogenizer then by milling treatment of colloid, and processing condition is: 30 ℃ of temperature, pressure 18Mpa, homogeneous number of times are 2 times.
(5) smear moulding, drying
Slurry is poured on the glass plate of smearing a small amount of edible oil, spreads to the thick synusia of 0.3～0.5cm with batten.Too thin, finished product is hardened; Too thick, then frangible during peel.
Slurry behind the smear carries out heat pump-hot air combined dry processing, and drying condition is: 35 ℃ of heat pump drying temperature, wind speed 2.5m/s, time 3h; 65 ℃ of heated-air drying temperature, time 3h.
(6) packing
Employing can packing.
Embodiment 4:
(1) preparation Chinese cabbage slurry
Chinese cabbage carries out cutting after cleaning, blanching 2min in 85 ℃ of solution of 0.3% sodium acid carbonate, and the processing of pulling an oar after the cooling obtains the Chinese cabbage slurry.
(2) preparation celery slurry
Celery selects, clean cutting after, soak 30min at 0.05%NaOH solution, with the 0.05% dilute alkaline soln 2min that precooks, use 0.016% ZnCl at last again
2Solution soaks 16h, and the processing of pulling an oar after the cooling obtains the celery slurry.
(3) preparation kelp paste
After sea-tangle selects, cleans, be cut into the sheet of 1 * 1cm, behind the blanching 2min, the flowing water flushing is cooled off, and places the CuSO of concentration 200mg/L then in the NaOH of 95 ℃ of 200mg/L solution
4In the solution, soak at room temperature 12h.Protect sea-tangle behind the look to add mass fraction be 2.7% cyclodextrin and handle 12min in 26 ℃ and carry out embedding and take off raw meat.
(4) slurry and auxiliary material allotment
Take by weighing 460kg Chinese cabbage slurry, 260kg celery slurry, 280kg kelp paste, soluble starch 60kg, soybean protein isolate 9kg, glycerine 18kg, sodium carboxymethylcellulose 14kg, sodium alginate 2.5kg, gelatin 3.8kg respectively.Slurry behind the mixing and auxiliary material are put in further refinement in the homogenizer then by milling treatment of colloid, and processing condition is: 35 ℃ of temperature, pressure 17Mpa, homogeneous number of times are 2 times.
(5) smear moulding, drying
Slurry is poured on the glass plate of smearing a small amount of edible oil, spreads to the thick synusia of 0.3～0.5cm with batten.Too thin, finished product is hardened; Too thick, then frangible during peel.
Slurry behind the smear carries out heated-air drying to be handled, and drying condition is: 65 ℃ of heated-air drying temperature, time 4h.
(6) packing
Adopt common carton package.
Claims (7)
1. the preparation method of edibility Chinese cabbage-celery-sea-tangle composite vegetable paper is characterized in that by percentage to the quality, and this composite vegetable paper contains Chinese cabbage slurry 45%～55%, celery slurry 25%～35%, kelp paste 20%～30%; The mass percent that various auxiliary materials and binding agent account for the composite vegetable slurry is: soluble starch 5%～8%, soybean protein isolate 0.5%～1.0%, glycerine 1.5%～2.2%, sodium carboxymethylcellulose 1.0%～1.5%, sodium alginate 0.2%～0.4%, gelatin 0.3%～0.4%.
2. according to right 1 described Chinese cabbage-celery-sea-tangle composite vegetable paper, it is characterized in that containing Chinese cabbage slurry 45%, celery slurry 25%, kelp paste 30%; The mass percent that various auxiliary materials and binding agent account for the composite vegetable slurry is: soluble starch 6%, soybean protein isolate 0.5%, glycerine 2.0%, sodium carboxymethylcellulose 1.4%, sodium alginate 0.2%, gelatin 0.2%.
3. the preparation method of Chinese cabbage-celery-sea-tangle composite vegetable paper is characterized in that comprising the steps:
(1) selection of raw material: ingredient requirement is fresh, ripe, never degenerate, tissue tight, no worm-eaten, do not have rot, no pollution by pesticides; Select coloury raw material, do not use tender or old excessively vegetables; Too tender vegetable nutrient material is few, and yield is low; It is loose to cross old vegetable tissue, the fiber content height, and mouthfeel is poor;
(2) clean: fully clean raw material with the water that flows, remove silt, impurity and remains of pesticide;
(3) cutting: the celery cauline leaf that cleaned is cut into the section about 1cm; Chinese cabbage blade, sea-tangle are cut into the sheet of 1cm * 1cm;
(4) protect look
Chinese cabbage: contain blanching 2min in 0.3% sodium bicarbonate solution at 85 ℃, it is standby to drain the water after the cooling;
Celery: adopt 0.05%NaOH solution to soak 30min, with the 0.05% dilute alkaline soln 2min that precooks, use 0.016%ZnCl at last again
2Solution soaks 16h, and cold water flush drains standby;
Sea-tangle: in 95 ℃ of NaOH solution that contain 200mg/L behind the blanching 2min, the flowing water flushing, cooling, the back is immersed in the CuSO4 solution of concentration 200mg/L, soak at room temperature 12h; Protecting sea-tangle behind the look takes off raw meat and handles;
(5) pull an oar: Chinese cabbage, celery, the sea-tangle after cooling is drained the water put into beater and breaks into paste mud shape;
(6) homogeneous: slurry successively carries out thinning processing after in the ratio mixing of claim 1 in colloid mill and homogenizer;
(7) allotment: slurry is mixed with flavor improving agent, binding agent respectively, then by homogenizer with its miniaturization and mixing;
(8) smear moulding: slurry is poured on the glass plate that adds antitack agent, spreads to the thick synusia of 0.3cm～0.5cm with batten; Too thin, finished product is hardened; Too thick, then frangible during peel;
(9) drying: the slurry behind the smear carries out drying to be handled, and is lower than 5% o'clock peel to moisture content;
(10) packing: pack accordingly as required.
4. the preparation method of Chinese cabbage-celery according to claim 3-sea-tangle composite vegetable paper, it is characterized in that the sea-tangle described in the step (4) takes off raw meat and is treated to: protecting sea-tangle behind the look, to add mass fraction be that temperature is handled 5min～15min for 25 ℃～30 ℃ in 1.5%～3.0% the cyclodextrin solution.
5. the preparation method of Chinese cabbage-celery according to claim 3-sea-tangle composite vegetable paper, it is characterized in that the processing condition described in the step (6) is: 25 ℃～40 ℃ of temperature, pressure 15MPa ~ 20Mpa, the homogeneous number of times is 2 times, the pulp particle behind the homogeneous is 3um～8um.
6. the preparation method of Chinese cabbage-celery according to claim 3-sea-tangle composite vegetable paper is characterized in that the antitack agent described in the step (8) is a small amount of edible oil.
7. the preparation method of Chinese cabbage-celery according to claim 3-sea-tangle composite vegetable paper is characterized in that the drying condition described in the step (9) is: heat pump-hot air combined drying, 30 ℃～40 ℃ of heat pump drying temperature, time 2h～4h; 60 ℃～65 ℃ of heated-air drying temperature, time 2h～3h; Perhaps directly adopt heated-air drying, 60 ℃～65 ℃ of heated-air drying temperature, time 4h～6h is lower than 5% o'clock peel to moisture content.
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Application publication date: 20111228 |