CN102334651A - Processing method of non-fried puffed crispy medlars - Google Patents
Processing method of non-fried puffed crispy medlars Download PDFInfo
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- CN102334651A CN102334651A CN2010102278850A CN201010227885A CN102334651A CN 102334651 A CN102334651 A CN 102334651A CN 2010102278850 A CN2010102278850 A CN 2010102278850A CN 201010227885 A CN201010227885 A CN 201010227885A CN 102334651 A CN102334651 A CN 102334651A
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- matrimony vine
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Abstract
The invention relates to a processing method of non-fried puffed crispy medlars. According to the invention, medlars are processed from pre-treating and low-temperature vacuum puffing, such that a puffed crispy product is obtained. The processing method comprises steps that: medlars with no pathological change or rot are washed, and are pre-dried to satisfy a required water content; the medlars are delivered into a vacuum low-temperature puffing furnace to be puffed; the pressure is released, the medlars are cooled and shaped; and the medlars are selected and packaged.
Description
One, technical field
The present invention relates to the processing method of the crisp fruits and vegetables of a kind of non-frying-expansion, the processing method of the crisp matrimony vine of particularly non-frying-expansion.
Two, background technology
The perennial machaka of matrimony vine Solanaceae originates in Ningxia.Matrimony vine has consequence in the traditional medicine of China, its medical value enjoys the high praise of ancient Chinese medicine doctor.It is traditional rare traditional Chinese medicine and tonic food, also be health ministry regulation be food be again the food materials of the integration of drinking and medicinal herbs of medicine.Matrimony vine is quite extensive already as its application of medicine.Modern medicine study proves: function such as matrimony vine has immunological regulation, anti-oxidant, anti-ageing, antitumor, antifatigue, reducing blood lipid, hypoglycemic, hypotensive, kidney tonifying, protects the liver, makes eye bright, beauty treatment, brain tonic, toxin expelling, protection reproductive system, Antiradiation injury.
The deep working method of matrimony vine is varied, aspect whole dried fruit system, adopts dry-making method of dried such as natural wind dry method, hot-air seasoning more; The natural air drying matrimony vine is long because of drying time, how under the sun, to be exposed to the sun, thereby color is not vivid; The surface is stained with dust more, and directly influencing commodity of products can; The many fold in matrimony vine dry product surface that heated-air drying is processed, nutrient loss is serious in the drying process.These problems that exist in the drying process are bottlenecks of the drying processing of matrimony vine, address these problems the direction that we are endeavoured always.
Three, summary of the invention
To above situation, the object of the invention just provides the processing method of the crisp matrimony vine of a kind of non-frying-expansion, solves some problems that exist in the drying process of matrimony vine, lets people enjoy the drying processed food of delicious fresh matrimony vine at any time.Utilize this method to process the crisp matrimony vine of a kind of non-frying-expansion; Effectively solve air dry and be prone to adhere to dust, hot air drying is prone to the shortcoming of loss nutritional labeling, more effectively keeps original local flavor and the nutritional labeling of matrimony vine; The mouthfeel of tasting is more crisp; And not containing any oily substance, prolong and bring into play the edible and medical value of matrimony vine, is a kind of natural cuisines.
Technical scheme of the present invention is:
The processing method of the crisp matrimony vine of a kind of non-frying-expansion, with the matrimony vine preliminary treatment after the expanded expanded crisp product of processing of cryogenic vacuum.Preparation method: adopt no pathology, do not have the fresh fructus lycii cleaning back prebake 16～40h under 75～90 ℃ of temperature that rots, moisture reaches 30～40%; It is expanded to get into the vacuum and low temperature puffing furnace, vacuum 0.02～0.08MPa, 60～70 ℃ of temperature, time 2～4h; The pressure release cooling and shaping is cooled to 25～40 ℃, 1～3 ℃/5min of cooling velocity; Pressure release speed 1.0～3.0KPa/min, final pressure is a normal pressure, selects packing and gets final product.
Four, the specific embodiment
The preparation of the crisp matrimony vine of non-frying-expansion
The production technology of the crisp matrimony vine of a kind of non-frying-expansion:
One of which: the fresh fructus lycii that adopt no pathology, do not have to rot cleans the back under 75 ℃ of temperature about prebake 20h, and moisture reaches 35%; It is expanded to get into the vacuum and low temperature puffing furnace, vacuum 0.03MPa, and 70 ℃ of temperature, time 2h, the pressure release cooling and shaping is cooled to 30 ℃, 1 ℃/5min of cooling velocity, pressure release speed 1.0KPa/min, final pressure is a normal pressure, selects packing and gets final product.
Its two: the fresh fructus lycii that adopt no pathology, do not have to rot cleans back prebake 16h under 80 ℃ of temperature, and moisture reaches 40%; Get into vacuum 0.02MPa, expanded 3h in the Bulking tank that temperature is 75 ℃, the pressure release cooling and shaping is cooled to 25 ℃, 2 ℃/5min of cooling velocity, pressure release speed 2.0KPa/min, final pressure is a normal pressure, selects packing and gets final product.
The crisp matrimony vine quality of non-frying-expansion effect assessment:
One of which is crisp, and color and luster is vivid, and the smell of fruits is very sweet.
It is two crisp, and jujube fragrance is denseer, and color and luster is vivid.
Claims (3)
1. the processing method of the crisp matrimony vine of non-frying-expansion cleans matrimony vine after the expanded expanded crisp product of processing of cryogenic vacuum.Preparation method: adopt no pathology, do not have the fresh fructus lycii cleaning back prebake 16～40h under 75～90 ℃ of temperature that rots, moisture reaches 30～40%; It is expanded to get into the vacuum and low temperature puffing furnace, vacuum 0.02～0.08MPa, 60～70 ℃ of temperature, time 2～4h; The pressure release cooling and shaping is cooled to 25～40 ℃, 1～3 ℃/5min of cooling velocity; Pressure release speed 1.0～3.0KPa/min, final pressure is a normal pressure, selects packing and gets final product.
2. the crisp matrimony vine of non-frying-expansion of processing according to the described method of claim 1 is characterized in that, adopts no pathology, does not have the fresh fructus lycii cleaning back prebake 16～40h under 75～90 ℃ of temperature that rots, and moisture reaches 30～40%;
3. the crisp matrimony vine of non-frying-expansion of processing according to the described method of claim 1 is characterized in that, it is expanded to get into the vacuum and low temperature puffing furnace; Vacuum 0.02～0.08MPa, 60～70 ℃ of temperature, time 2～4h; The pressure release cooling and shaping is cooled to 25～40 ℃, 1～3 ℃/5min of speed; Pressure release speed 1.0～3.0KPa/min, final pressure are normal pressure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102278850A CN102334651A (en) | 2010-07-16 | 2010-07-16 | Processing method of non-fried puffed crispy medlars |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102278850A CN102334651A (en) | 2010-07-16 | 2010-07-16 | Processing method of non-fried puffed crispy medlars |
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| Publication Number | Publication Date |
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| CN102334651A true CN102334651A (en) | 2012-02-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2010102278850A Pending CN102334651A (en) | 2010-07-16 | 2010-07-16 | Processing method of non-fried puffed crispy medlars |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102648758A (en) * | 2011-02-24 | 2012-08-29 | 赵广涛 | Biological puffed medlar and preparation method thereof |
| CN102972851A (en) * | 2012-11-27 | 2013-03-20 | 无限极（中国）有限公司 | Method for cleaning barbary wolfberry fruit |
| CN103110370A (en) * | 2013-02-01 | 2013-05-22 | 连云港丰元生物工程有限公司 | Multifunctional food processing all-in-one machine and use method thereof |
| CN104012919A (en) * | 2014-06-06 | 2014-09-03 | 邵素英 | Preparation method for seasoning medlar |
| CN104012900A (en) * | 2014-06-06 | 2014-09-03 | 邵素英 | Preparation method for puffing medlar |
| CN107744110A (en) * | 2017-09-20 | 2018-03-02 | 宁夏杞芽食品科技有限公司 | A kind of expanded reduction production of dry wolfberry fruit |
| CN107822132A (en) * | 2017-11-29 | 2018-03-23 | 张雅萍 | It is a kind of containing zeaxanthin, the instant fruit of Chinese wolfberry of phosphatidylserine and preparation method |
-
2010
- 2010-07-16 CN CN2010102278850A patent/CN102334651A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102648758A (en) * | 2011-02-24 | 2012-08-29 | 赵广涛 | Biological puffed medlar and preparation method thereof |
| CN102972851A (en) * | 2012-11-27 | 2013-03-20 | 无限极（中国）有限公司 | Method for cleaning barbary wolfberry fruit |
| CN102972851B (en) * | 2012-11-27 | 2016-11-23 | 无限极（中国）有限公司 | A kind of cleaning method of Fructus Lycii |
| CN103110370A (en) * | 2013-02-01 | 2013-05-22 | 连云港丰元生物工程有限公司 | Multifunctional food processing all-in-one machine and use method thereof |
| CN103110370B (en) * | 2013-02-01 | 2016-01-20 | 连云港丰元生物工程有限公司 | Multifunctional food processing integrated machine |
| CN104012919A (en) * | 2014-06-06 | 2014-09-03 | 邵素英 | Preparation method for seasoning medlar |
| CN104012900A (en) * | 2014-06-06 | 2014-09-03 | 邵素英 | Preparation method for puffing medlar |
| CN104012900B (en) * | 2014-06-06 | 2018-05-15 | 宁夏天绿健知识产权运营有限公司 | A kind of preparation method of puffing matrimony vine |
| CN107744110A (en) * | 2017-09-20 | 2018-03-02 | 宁夏杞芽食品科技有限公司 | A kind of expanded reduction production of dry wolfberry fruit |
| CN107822132A (en) * | 2017-11-29 | 2018-03-23 | 张雅萍 | It is a kind of containing zeaxanthin, the instant fruit of Chinese wolfberry of phosphatidylserine and preparation method |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120201 |