CN102450375A - Yacon rolled sheet and preparation method thereof - Google Patents
Yacon rolled sheet and preparation method thereof Download PDFInfo
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- CN102450375A CN102450375A CN2010105259584A CN201010525958A CN102450375A CN 102450375 A CN102450375 A CN 102450375A CN 2010105259584 A CN2010105259584 A CN 2010105259584A CN 201010525958 A CN201010525958 A CN 201010525958A CN 102450375 A CN102450375 A CN 102450375A
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- yacon
- smallantus sonchifolium
- smallantus
- xanthan gum
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Abstract
The invention discloses a yacon rolled sheet and a preparation method thereof. The yacon rolled sheet is prepared from the following components in parts by weight: 90-100 parts of yacon, 0.01-0.03 part of vitamin C, 5-10 parts of konjac-xanthan gum plural gel solution, 10-30 parts of sweetening agent and 0.3-0.5 part of citric acid. In the invention, natural yacon pulp is made into a fruit rolled sheet, the yacon rolled sheet has good taste and moderate sweet taste, the sugar content contained in the yacon is difficult to absorb by a human body, the components are natural, and the konjac-xanthan gum plural gel is added, therefore, the health protection effect of the product is enhanced, the obtained product has delicate taste and subtle fragrance, and a new deep processed yacon product variety is increased; the designed preparation technique is scientific and reasonable and can ensure the product quality; the adopted material of a color protecting liquid in the preparation process is easily available; and the preparation process is simple and convenient for production and can not damage the nutritional components of the yacon.
Description
Technical field
The present invention relates to a kind of leisure food, particularly a kind of Smallantus sonchifolium volume skin and preparation method thereof.
Background technology
At present, the making that fruit is rolled up skin, great majority are the making that processes raw material with hawthorn, but the relatively acid of hawthorn taste, some the elderly dislikes eating.Contain mineral matter, trace elements such as the necessary amino acid of multiple human body, vitamin, protein and calcium, potassium, zinc, magnesium, selenium in the pulp of Smallantus sonchifolium; And be rich in FOS in the Smallantus sonchifolium; FOS can not cause that amount of insulin rises in blood glucose value and the blood; Prevent constipation, diarrhoea, refrigerant annealing, clearing heat and detoxicating, can also press down cancer, anticancer.The medical value of Smallantus sonchifolium is very high, does not roll up skin but also be made at present to fruit, makes its existing goodish mouthfeel and taste not destroy its contained FOS again, and the correlation technique report that can keep the sugar part in the Smallantus sonchifolium not to be absorbed by the body.
Summary of the invention
The objective of the invention is to, a kind of Smallantus sonchifolium volume skin and preparation method thereof is provided.Smallantus sonchifolium volume skin mouthfeel of the present invention is good, and sweet taste is moderate, and sugar part contained in the Smallantus sonchifolium can not be absorbed by the body, and composition is natural; The material that the used colour protecting liquid of preparation process is selected for use is simple and easy to, and process for preparation is simple, and is convenient for production, and can not destroy the nutrition in the Smallantus sonchifolium.
Technical scheme of the present invention: a kind of Smallantus sonchifolium volume skin; Calculate according to components by weight percent, it is processed for 0.3～0.5 part by 90～100 parts of Smallantus sonchifoliums, 0.01～0.03 part of vitamin C, konjaku-5～10 parts of xanthan gum composite gel solution, 10～30 parts of sweeteners and citric acid.
Aforesaid Smallantus sonchifolium volume skin calculates according to components by weight percent, is preferably processed for 0.4 part by 100 parts of Smallantus sonchifoliums, 0.03 part of vitamin C, konjaku-8 parts of xanthan gum composite gel solution, 22 parts of glycitols sweeteners and citric acid.
Aforesaid glycitols sweetener is preferably xylitol.
Aforesaid konjaku-xanthan gum composite gel solution is to be respectively 0.25%～0.35%, 0.65%～0.75% mixed solution with the weight concentration that konjaku powder and xanthans are mixed with.
The preparation method of above-described Smallantus sonchifolium volume skin is: Smallantus sonchifolium is cleaned, and peeling is cut into inch strips, and in colour protecting liquid, soaks after 3～5 hours and takes out, and with water-washing away colour protecting liquid, is broken into particle; In particle, add vitamin C, use beater slurrying, in the slurries that make, add konjaku-xanthan gum composite gel solution, sweetener and citric acid again; Mix, stir and boil to thick, tiling is gone in the dish; Under 60～70 ℃, being baked to water content is 18～20%, uncovers, and is rolled into volume after the stripping and slicing; Packing gets finished product.
Aforesaid colour protecting liquid is to be respectively 0.3%, 0.2%, 0.5% mixed solution with the weight concentration that edible citric acid, calcium chloride and sodium chloride are mixed with.
Used colour protecting liquid total amount is 2 times of Smallantus sonchifolium amount, to prevent that Smallantus sonchifolium is because of the oxidation variable color.
Smallantus sonchifolium volume skin mouthfeel is good, and sweet taste is moderate, and sugar part contained in the Smallantus sonchifolium can not be absorbed by the body; And be rich in FOS in the Smallantus sonchifolium, FOS can not cause that amount of insulin rises in blood glucose value and the blood, can prevent constipation, diarrhoea, refrigerant annealing, clearing heat and detoxicating; Can also press down cancer, anticancer, be fit to diabetes patient, can improve chronic constipation; Improve the human immunological competence, prevent geriatric disease, delay senility.
Compare with prior art, the present invention does achievement volume skin with natural snow lotus fruit pulp, and Smallantus sonchifolium volume skin mouthfeel is good; Sweet taste is moderate, and sugar part contained in the Smallantus sonchifolium is difficult for being absorbed by the body, and composition is natural; And adding konjaku-xanthan gum composite gel; Increased the health-care effect of product, the product delicate mouthfeel, the delicate fragrance that obtain have increased a kind of new Smallantus sonchifolium deep processed product kind; And the preparation technology who is designed is scientific and reasonable, can guarantee the quality of product, and the material that the used colour protecting liquid of preparation process is selected for use is simple and easy to, and process for preparation is simple, convenient production, and can not destroy the nutrition in the Smallantus sonchifolium.
The specific embodiment
Umber is weight portion described in following examples.
Embodiment 1: the raw material of Smallantus sonchifolium volume skin is formed: 0.4 part of 100 parts of Smallantus sonchifoliums, 0.03 part of vitamin C, konjaku-8 parts of xanthan gum composite gel solution, 25 parts of xylitols and citric acid.
The preparation method of Smallantus sonchifolium volume skin: with clean, the peeling of choosing of Smallantus sonchifolium washing, be cut into the thick fruit bar of 4～5mm, it is immersed in colour protecting liquid (weight concentration that is mixed with edible citric acid, calcium chloride and sodium chloride is respectively 0.3%, 0.2%, 0.5% mixed solution); The colour protecting liquid total amount is 2 times of Smallantus sonchifolium amount, soaks after 4 hours to take out water and wash colour protecting liquid, is broken into the particle of 4～6mm; In particle, add 0.03 part of vitamin C, use beater slurrying, the weight concentration that adding konjaku powder and xanthans and water are mixed with in the slurries that make again is respectively 0.4 part of konjaku-8 parts of xanthan gum composite gel solution of 0.3%, 0.7%, 25 parts of xylitols and citric acid; Mix, stir and boil, tile one deck then to dish to thick; Putting into 60 ℃ baking oven, to be baked to water content be 18～20%; Become the pericarp shape, uncover, be rolled into volume after the stripping and slicing; Packing gets product.
Embodiment 2: the raw material of Smallantus sonchifolium volume skin is formed: 0.3 part of 90 parts of Smallantus sonchifoliums, 0.01 part of vitamin C, konjaku-6 parts of xanthan gum composite gel solution, 20 parts of xylitols and citric acid.
The preparation method of Smallantus sonchifolium volume skin: with clean, the peeling of choosing of Smallantus sonchifolium washing, be cut into the fruit bar, it is immersed in the colour protecting liquid (mixed solution that contains edible citric acid 0.3%, calcium chloride 0.2% and sodium chloride 0.5%); The colour protecting liquid total amount is 2 times of Smallantus sonchifolium amount, soaks after 3 hours to take out water and wash colour protecting liquid, is broken into particle; In particle, add 0.01 part of vitamin C, use beater slurrying, the weight concentration that adding konjaku powder and xanthans and water are mixed with in the slurries that make again is respectively 0.3 part of konjaku-6 parts of xanthan gum composite gel solution of 0.25%, 0.75%, 20 parts of xylitols and citric acid; Mix, stir and boil, tile one deck then to dish to thick; Putting into 70 ℃ baking oven, to be baked to water content be 18～20%, becomes the pericarp shape, uncovers; Be rolled into volume after the stripping and slicing, packing gets product.
Embodiment 3: the raw material of Smallantus sonchifolium volume skin is formed: 0.5 part of 100 parts of Smallantus sonchifoliums, 0.02 part of vitamin C, konjaku-10 parts of xanthan gum composite gel solution, 15 parts of sucrose and citric acid.
The preparation method of Smallantus sonchifolium volume skin: with Smallantus sonchifolium wash clean, the peeling chosen, cut into inch strips, it is immersed in the colour protecting liquid (mixed solution that contains edible citric acid 0.3%, calcium chloride 0.2% and sodium chloride 0.5%); The colour protecting liquid total amount is 2 times of Smallantus sonchifolium amount, soaks after 5 hours to take out water and wash colour protecting liquid, is broken into particle; In particle, add 0.02 part of vitamin C, use beater slurrying, the weight concentration that adding konjaku powder and xanthans and water are mixed with in the slurries that make again is respectively 0.5 part of konjaku-10 parts of xanthan gum composite gel solution of 0.35%, 0.65%, 15 parts of sucrose and citric acid; Mix, stir and boil to thick, tiling is gone in the dish then; Putting into 65 ℃ baking oven, to be baked to water content be 18～20%, uncovers, and is rolled into volume after the stripping and slicing; Packing gets product.
Claims (7)
1. a Smallantus sonchifolium is rolled up skin; It is characterized in that: calculate according to components by weight percent, it is processed for 0.3～0.5 part by 90～100 parts of Smallantus sonchifoliums, 0.01～0.03 part of vitamin C, konjaku-5～10 parts of xanthan gum composite gel solution, 10～30 parts of sweeteners and citric acid.
2. Smallantus sonchifolium volume skin according to claim 1; It is characterized in that: calculate according to components by weight percent, it is processed for 0.4 part by 100 parts of Smallantus sonchifoliums, 0.03 part of vitamin C, konjaku-8 parts of xanthan gum composite gel solution, 22 parts of glycitols sweeteners and citric acid.
3. Smallantus sonchifolium volume skin according to claim 2, it is characterized in that: described glycitols sweetener is an xylitol.
4. Smallantus sonchifolium according to claim 1 and 2 volume skin is characterized in that: described konjaku-xanthan gum composite gel solution is to be respectively 0.25%～0.35%, 0.65%～0.75% mixed solution with the weight concentration that konjaku powder and xanthans are mixed with.
5. the preparation method of Smallantus sonchifolium volume skin as claimed in claim 1 is characterized in that: Smallantus sonchifolium is cleaned, and peeling is cut into inch strips, and in colour protecting liquid, soaks after 3～5 hours and takes out, and with water-washing away colour protecting liquid, is broken into particle; In particle, add vitamin C, use beater slurrying, in the slurries that make, add konjaku-xanthan gum composite gel solution, sweetener and citric acid again; Mix, stir and boil to thick, tiling is gone in the dish; Under 60～70 ℃, being baked to water content is 18～20%, uncovers, and is rolled into volume after the stripping and slicing; Packing gets finished product.
6. Smallantus sonchifolium according to claim 5 volume peel preparation method is characterized in that: described colour protecting liquid is to be respectively 0.3%, 0.2%, 0.5% mixed solution with the weight concentration that edible citric acid, calcium chloride and sodium chloride are mixed with.
7. according to claim 5 or 6 described Smallantus sonchifolium volume peel preparation methods, it is characterized in that: used colour protecting liquid total amount is 2 times of Smallantus sonchifolium amount.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105259584A CN102450375A (en) | 2010-10-31 | 2010-10-31 | Yacon rolled sheet and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105259584A CN102450375A (en) | 2010-10-31 | 2010-10-31 | Yacon rolled sheet and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN102450375A true CN102450375A (en) | 2012-05-16 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010105259584A Pending CN102450375A (en) | 2010-10-31 | 2010-10-31 | Yacon rolled sheet and preparation method thereof |
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| CN (1) | CN102450375A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558922A (en) * | 2015-12-24 | 2016-05-11 | 塔里木大学 | Haw, bergamot pear and orange compound fruity fruit rolls and preparation method thereof |
| CN108244561A (en) * | 2018-03-27 | 2018-07-06 | 陕西科技大学 | A kind of cold-type yellow (clear) potato appetizing volume and preparation method thereof |
-
2010
- 2010-10-31 CN CN2010105259584A patent/CN102450375A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558922A (en) * | 2015-12-24 | 2016-05-11 | 塔里木大学 | Haw, bergamot pear and orange compound fruity fruit rolls and preparation method thereof |
| CN108244561A (en) * | 2018-03-27 | 2018-07-06 | 陕西科技大学 | A kind of cold-type yellow (clear) potato appetizing volume and preparation method thereof |
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Application publication date: 20120516 |