CN102648758A - Biological puffed medlar and preparation method thereof - Google Patents
Biological puffed medlar and preparation method thereof Download PDFInfo
- Publication number
- CN102648758A CN102648758A CN2011100450870A CN201110045087A CN102648758A CN 102648758 A CN102648758 A CN 102648758A CN 2011100450870 A CN2011100450870 A CN 2011100450870A CN 201110045087 A CN201110045087 A CN 201110045087A CN 102648758 A CN102648758 A CN 102648758A
- Authority
- CN
- China
- Prior art keywords
- matrimony vine
- temperature
- expanded
- pressure
- pulp
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a method for preparing biological puffed medlar. The method is characterized in that medlar flesh is placed in a biological puffing tank to be puffed under difference temperature and pressure; and the process of puffing under difference temperature and pressure comprises the steps as follows: the state with the temperature of 90 to 110 DEG C and the pressure of 0.1 to 0.3 MPa is depressurized into a vacuum state instantly; the temperature is reduced to 70 to 90 DEG C; drying is performed for 100 to 140 min; and finally, cooling is performed for 30 to 60 min under the temperature of 10 to 20 DEG C, so that puffed medlar can be obtained. According to the method provided by the invention, no coloring matter or other additives are added during the manufacturing process, and the color and the taste of the original fruit are remained to the greatest extent, so that the puffed medlar is pure, natural, safe and sanitary and can be stored for a long time.
Description
Technical field
The present invention relates to method of the expanded matrimony vine of a kind of biology and preparation method thereof.
Background technology
Matrimony vine is the nutritious tonifying good merchantable brand of using always, cook congee, endure cream at commonly used its among the people, steep in wine or same other drug, food edible together.The fruit of Chinese wolfberry is exactly that the top grade of people supported in nourishing from ancient times, has and prolongs the anti-ageing effect that declines, so have another name called " but I ".Vitamin C content in the matrimony vine is higher than orange, and content beta-carotene is higher than carrot, and iron content is also higher than beefsteak.More attracting is that the Yang strengthening function that matrimony vine played makes us overjoyed. matrimony vine has the multiple eating method as the good merchantable brand of nourishing of medicine-food two-purpose.Matrimony vine all can be taken throughout the year, and should make tea summer, but to steep drink afternoon for good, can improve physique, is beneficial to sleep.Expanded matrimony vine is a kind of food that is easy to preserve commonly used.
The detection GB once of employing of the present invention is following:
Total reducing sugar assay method: measure total sugar content according to standard GB 6194-86 fruit, vegetables soluble sugar assay method.Instrument and reagent preparation, same GB6194-86.
The Vc assay method: the assay method (2,4 one dinitro phenyl hydrazine method) according to total ascorbic acid in standard GB 12392-90 fruit, vegetables and the goods thereof is measured Vitamin C content.
The cellulose assay method: according to standard GB 10469-89, fruit, the coarse-fibred assay method of vegetables (gravimetric method) are measured content of cellulose.
Method of protein measurement: according to standard GB 8856-88, fruit, victual thick protein assay method are measured protein content.
The fat test method: according to standard GB 5009.6-85, fat test method-soxhlet extraction in the food.
Summary of the invention
The purpose of this invention is to provide expanded matrimony vine of a kind of biology and preparation method thereof.
In order to reach as above purpose; Following technical scheme provided by the present invention: be matrimony vine pulp to be positioned over carry out changing temperature-pressure-difference and puffing in the expanded filling; The step of said changing temperature-pressure-difference and puffing is for being upgraded to 90 ℃-110 ℃ with temperature earlier, and pressure is upgraded to 0.1-0.3MPa, and moment is depressurized to vacuum state then; Cool the temperature to 70-90 ℃; Dry 100-140min, at last at 10-20 ℃, cooling 30-60min obtains expanded matrimony vine.
Temperature was preferably 95 ℃ before said changing temperature-pressure-difference and puffing will be pressed, and pressure is preferably 0.2MPa, kept 5min; The vacuum of said vacuum state is 0 to-0.1, is preferably-0.098; The temperature of said drying is preferably 85 ℃, is preferably 110min drying time; The temperature of said cooling is preferably 15 ℃, is preferably 40min cool time.
The step of said changing temperature-pressure-difference and puffing also is included in temperature is upgraded to 90 ℃-110 ℃, after pressure is upgraded to 0.1-0.3MPa, keeps this temperature and pressure 15min or below the 15min.
Said moment, depressurization step was to vacuumize step-down through vacuum tank.
Said step comprises that also said matrimony vine pulp being carried out pre-dried to its water content before expanded is 35%-45%, and said percentage composition is a weight percentage.
The temperature of said pre-dried is 50-70 ℃, and the time is 8-14h.
Comprise also in the said method matrimony vine pulp after predrying carried out equal wet process that said equal wet process is matrimony vine pulp to be placed on store 4-8h in the closed container.
Said matrimony vine pulp is that matrimony vine is cleaned, and the FRUCTUS LYCII grain that obtains of cutting, fruit bar or chankings.
In order to make taste better; Said method is carried out preliminary treatment to matrimony vine pulp before also being included in pre-dried; Said pre-treatment step is to be to soak 2-4h in the 75%-85% sugar container with matrimony vine pulp at the quality percentage composition, drains, and removes the liquid glucose on pulp surface again with clear water.
Said sugar juice can be maltose solution, sucrose solution, fructose soln, oligosaccharide solution etc.
The expanded matrimony vine of method for preparing also is the scope that the present invention protected.
Beneficial effect of the present invention is following:
Method of the present invention adopts predrying method with the changing temperature-pressure-difference and puffing drying to process expanded FRUCTUS LYCII grain (bar or sheet).In puffing process, FRUCTUS LYCII grain (bar or sheet) scatters and disappears because of the instant vaporization of organization internal moisture, causes in the raw cell or the uniform alveolate texture of iuntercellular expansion formation; Make product that good crisp brittleness arranged; Can in mouth, melt rapidly after edible, mouthfeel is good, is prone to digestion.This even porous moral quality also makes product be easy to suction, and good rehydration is arranged.Product does not add pigment and other additives etc. in process, kept the color and the local flavor of former fruit as far as possible, and is pure natural, safety and sanitation.
Expanded FRUCTUS LYCII grain of the present invention (bar or sheet) is compared with products such as matrimony vine juice, wolfberry fruit powder without technology such as broken, as to squeeze the juice, concentrate, can keep and concentrate the multiple nutritional components in the fresh fruit preferably, like sugar part, vitamin and mineral matter etc.Water content≤5% of the expanded FRUCTUS LYCII grain (bar or sheet) of method preparation of the present invention, sugar content≤60%, Vc content>=35.6mg/100g, crude fiber content≤6%, protein content≤5.5%, fat content≤0.85%.Expanded matrimony vine water content of the present invention adds that generally at 3%-5% the sugar content of matrimony vine product is high, makes the water activity of dilated product lower, is unfavorable for the growth of microorganism breeding, can long preservation.In addition; Adopt the FRUCTUS LYCII grain (bar or sheet) of changing temperature-pressure-difference and puffing in process, not pass through the fried processing of high temperature; There is not the residual of grease in the product; This is and maximum different of the product of fried processing, also is the maximum advantage of this product, and product has overcome fried fruit and vegetable food and is difficult for storage because of containing a small amount of grease.The of inferior quality shortcoming of local flavor mutation.
The dry method of changing temperature-pressure-difference and puffing of the present invention is as a kind of new technique of fruit and vegetable crisp chip processing, to fruit and vegetable materials dry, expanded, farthest kept the nutritional labeling and the local flavor of raw material.Do not use any additives in its process, and avoided fried product to contain the shortcoming of a small amount of grease, product quality is near cryodesiccated product.Puffed fruit-vegetable equipment compare with freeze drying equipment have that applicability is wide, price is low, simple to operate, be easy to characteristics such as control, these advantages help the popularization and the use of changing temperature-pressure-difference and puffing technology.
Matrimony vine popped corn grain of the present invention can carry and instant directly as producing novel, natural, green puffed leisure food or breakfast accesary foods; In addition, this dilated product also can be further through producing the fruit vegetable nutrient powder after the ultramicro grinding, as the raw material of producing new function food (being particularly useful for children and the elderly); Matrimony vine ultra micro powder also can directly be allocated as health drink.
The specific embodiment
Method described in the following embodiment if no special instructions, is conventional method.
The described percentage composition of following method if no special instructions, is the quality percentage composition.
The principle of the inventive method: the changing temperature-pressure-difference and puffing drying system mainly is made up of than the big 5-10 of expanded filling vacuum tank doubly an expanded filling and a volumes.Elder generation carries out the matrimony vine raw material predrying, and being dried to moisture is that (this processing can make the matrimony vine raw material reach a state that is easy to deformation to 35%-45%; And this stage also is the process of a dehydration, practices thrift vacuum drying energy consumption of later stage; What and expansion effect of water content has direct relation after this stage drying), then, matrimony vine is placed in the pressurized tank; Seal the back warming and pressurizing, when the jar internal pressure rises to 0.1-0.3Mpa (make to produce a pressure differential between expanded filling and the vacuum system, this pressure differential is the power of moisture flash evapn in the material), (this temperature made material be in an overheated and softening state when temperature reached 90-110 ℃; Make material be easy to deformation; Be convenient to expanded), stagnate 0-15min (making the temperature on material surface reach the temperature that sets), open the relief valve that connects expanded filling and vacuum tank (vacuum tank vacuumizes in advance) subsequently rapidly; Because moment step-down in the pressurized tank; Make material internal moisture flash evapn, (material itself after process is predrying is in the state of a drying shrinkage, because moment is opened relief valve to cause the fruits and vegetables tissue to form uniform alveolate texture; Moisture moment in the material is escaped to the vacuum system direction; The material that drives drying shrinkage simultaneously swells, and when having accomplished the material dewatering process, makes material reach a fluffy state).Keeping vacuum state (is to keep thermal dehydration a period of time under the 70-90 ℃ of condition in temperature, until reaching required water content 0.098MPa); (this process can further make material dewatering to stop heating; Material moisture is further descended), make pressurized canister abolish vacuum (this process can make the material after expanded cool off fast, is convenient to the product approval of material after expanded) behind the 30-60min in cooling under the 10-20 ℃ of condition; Take out product and pack, can obtain dilated product.
Embodiment 1, changing temperature-pressure-difference and puffing are produced expanded matrimony vine
One, the preparation of expanded matrimony vine
Get new fresh fructus lycii as raw material, measure each item index according to following method:
Determination of moisture method: seasoning.Be specially: accurate weighing sample 2-10g, put dryly, cool off and claim to the measuring cup that lid is arranged of constant weight, moves in 95-105 ℃ the normal pressure baking oven, take out behind the baking 2-4h that uncaps, add a cover to place and weigh after cooling off 0.5h in the drier.Weigh after drying by the fire a h again.Repeat this operation, be dry back constant weight, moisture=(fresh weight (weight before dry)-dry back constant weight)/fresh weight until twice 2mg of being no more than of poor quality in front and back.
Above-mentioned each item index test result is shown in table one:
The index determining result of the new fresh fructus lycii of table 1
| Nutritional labeling | Bright appearance |
| Bright appearance water content (%) | 87.40 |
| Sugar content (%) | 10.20 |
| Vc(mg/100g) | 18 |
| Crude fibre (%) | 1.3 |
| Protein (%) | 0.5 |
| Fat (%) | 0.1 |
The production stage of expanded matrimony vine: raw material cleaning, peeling, cutting, preliminary treatment, predrying, sam, changing temperature-pressure-difference and puffing, cooling, classification, packing; Concrete grammar is described below:
1, raw material cleans: clean with clear water, remove the dirt on raw material surface.
2, peeling, cutting: the epidermis of removing matrimony vine with skinning machine
3, preliminary treatment: it is to soak 3h in 80% the liquid glucose that the matrimony vine pulp that segments step 2 (above-mentioned fruit grain, fruit bar or chankings) is placed on the quality percentage composition, drains, and removes the liquid glucose on raw material surface again with clear water.
4, predrying: be placed on the pretreated matrimony vine pulp of step 3 raw material and carry out predryingly in the heated-air drying agent machine, baking temperature is 60 ℃, drying time 11h.Measure water content according to above-mentioned seasoning, the result shows that the water content of dried FRUCTUS LYCII grain, fruit bar, chankings is respectively 37.4%, 37.9%, 38.6%.
5, sam: carry out equal wet process to the raw material after step 4 pre-dried, soon the raw material after the pre-dried is placed on room temperature storage 6h in the closed container
6, changing temperature-pressure-difference and puffing is dry
Technological process: pre-dried raw material balance packs that biological Bulking tank, envelope jar, warming and pressurizing, pressure release are expanded into, alternating temperature vacuum dehydration, cool off, open jar
Concrete steps are: the matrimony vine pulp after step 5 sam (above-mentioned fruit grain, fruit bar or chankings) is positioned over respectively in the biotinylated biomolecule Bulking tank; Warming and pressurizing to temperature is 95 ℃; Pressure is 0.2MPa, keeps 5min, opens valve the biotinylated biomolecule Bulking tank is communicated with vacuum tank; Vacuumize, make pressure moment reduce to vacuum state (vacuum for-0.098MPa); Continue then to vacuumize, keep this pressure, cool the temperature to 85 ℃; Dry 110min, then at 15 ℃, cooling 40min obtains expanded FRUCTUS LYCII grain or fruit bar or chankings respectively.
7, classification, packing: craft or automatic grader are adopted in expanded matrimony vine classification; Packing adopts nitrogen-filled packaging.
Two, the Quality Detection of expanded matrimony vine
1, organoleptic detection
Sample is poured on clean in porcelain dish, with the naked eye directly observes color and luster, form and impurity are smelt its smell, taste flavour, and the result shows that the expanded matrimony vine of above-mentioned preparation has kept the color and the local flavor of former fruit; Interior or the uniform alveolate texture of iuntercellular expansion formation of raw cell has good crisp brittleness, can in mouth, melt rapidly after eating, and mouthfeel is good, easy digestion, and partial results is as shown in table 2:
The judgment criteria of 10 fens full marks of sensory evaluation is following:
Color and luster
Color and luster is scarlet, and is no heterochromatic, immaculate, and color and luster is (8-10) evenly
Color and luster is scarlet, and indivedual monomers have heterochromatic, and immaculate, color and luster be (6-7) relatively evenly
Color and luster is little red, and partial monosomy has heterochromatic, color and luster skewness (4-5)
Color and luster is little red, has heterochromaticly, and it is very inhomogeneous that color and luster distributes, (0-3)
Flavour and mouthfeel
Chewiness is even, is as good as piece, and good matrimony vine fragrance and texture are arranged, good mouthfeel (8-10)
Chewiness is even, is as good as piece, and matrimony vine fragrance is arranged, mouthfeel relatively good (6-7)
Chewiness is even relatively, and the part of indivedual monomers is not expanded fully, mouthfeel relatively good (4-5)
Chewiness is inhomogeneous, and more monomer is expanded not exclusively, mouthfeel general (0-3)
Shape
Shape very full (8-10)
Shape full (6-7)
Shape more flat individually (4-5)
Shape integral body more flat (0-3)
Impurity, matrimony vine is used in test, is odds and ends matter
Table 2 organoleptic detection result (10 fens full marks)
2, the detection of physical and chemical index
The expanded matrimony vine of above-mentioned preparation can keep and concentrate the multiple nutritional components in the fresh fruit preferably, like sugar, vitamin, cellulose and mineral matter etc.Detect total sugar content, Vc content, crude fiber content, protein content, fat content according to the described method of step 1; The result shows that the water content of above-mentioned expanded FRUCTUS LYCII grain, fruit bar, chankings is respectively 4.6%, 4.63%, 4.65%; Sugar content is respectively 56.85%, 56.94%, 56.98%; Vc content is respectively 43.53mg/100g, 44.11mg/100g, 44.29mg/100g, and crude fiber content is respectively 3.05%, 3.06%, 3.08%.Protein content is respectively 6.50%, 6.55%, 6.56%, and fat content is respectively 0.67,0.68%, 0.70%.
3, the shelf-life is detected
Expanded FRUCTUS LYCII grain after the packing of step 1 preparation, fruit bar and chankings after normal temperature is placed 12 months, are detected each item index, and the result shows that its color and luster, flavour and mouthfeel, shape and the product of just having prepared are compared, and have no significant change;
Detect water content according to the described method of step 1; Character such as total sugar content, Vc content, crude fiber content, protein content, fat content; The result shows that the water content of above-mentioned expanded FRUCTUS LYCII grain, fruit bar, chankings is respectively 4.83%, 4.88%, 4.90%; Sugar content is respectively 54.53%, 54.60%, 54.78%, and Vc content is respectively 40.33mg/100g, 41.35mg/100g, 41.94mg/100g, and crude fiber content is respectively 3.03%, 3.05%, 3.06%; Protein content is respectively 6.26%, 6.29%, 6.30%, and fat content is respectively 0.62%, 0.63%, 0.65%.
Embodiment 2, changing temperature-pressure-difference and puffing are produced expanded matrimony vine
One, the preparation of expanded matrimony vine
Get new fresh fructus lycii as raw material, detect its water content according to the described method of embodiment 1 step 1, character such as total sugar content, Vc content, crude fiber content, protein content, fat content, the result is as shown in table 3:
The index determining of the bright kind matrimony vine of table 3.
| Nutritional labeling | Bright appearance |
| Bright appearance water content (%) | 87.50 |
| Sugar content (%) | 9.90 |
| Vc(mg/100g) | 17.5 |
| Crude fibre (%) | 1.1 |
| Protein (%) | 0.56 |
| Fat (%) | 0.1 |
The production stage of expanded matrimony vine: raw material cleaning, peeling, cutting, preliminary treatment, predrying, sam, changing temperature-pressure-difference and puffing drying, cooling, classification, packing; Concrete grammar is described below:
1, raw material cleans: clean with clear water, remove the dirt on raw material surface.
2, peeling, cutting:
3, preliminary treatment: it is to soak 4h in 85% that the matrimony vine pulp raw material that segments step 2 (above-mentioned fruit grain, fruit bar or chankings) is placed on the quality percentage composition, removes the liquid glucose on raw material surface again with clear water.
4, predrying: the pretreated matrimony vine pulp of step 3 raw material be placed on hot air drier (go up the grand experimental facilities of Nereid Co., Ltd, electric heating constant temperature air dry oven: carry out predryingly DHG-9123A), baking temperature is 70 ℃, drying time 14h.Measure water content according to the described method of embodiment 1 step 1, the result shows that the water content of dried FRUCTUS LYCII grain, fruit bar, chankings is respectively 36.2%, 37.1%, 37.9%.
5, sam: carry out equal wet process to the raw material after step 4 pre-dried, the raw material that is about to after predrying is placed on room temperature storage 8h in the closed container.
6, changing temperature-pressure-difference and puffing is dry
Technological process: pre-dried raw material balance packs that biotinylated biomolecule Bulking tank, envelope jar, warming and pressurizing, pressure release are expanded into, alternating temperature vacuum dehydration, cool off, open jar
Concrete steps are: the matrimony vine pulp after step 5 sam (above-mentioned fruit grain, fruit bar or chankings) is positioned over biotinylated biomolecule Bulking tank (QDPH10-1 type respectively; Tianjin diligent moral new material Science and Technology Ltd.) in; Warming and pressurizing to temperature is 110 ℃, and pressure is 0.3MPa, keeps 15min to open valve the biotinylated biomolecule Bulking tank is communicated with vacuum tank; Vacuumize, make pressure moment reduce to vacuum state (vacuum for-0.098MPa); Continue then to vacuumize, keep this pressure, cool the temperature to 90 ℃; Dry 140min, then at 20 ℃, cooling 60min obtains expanded FRUCTUS LYCII grain or fruit bar or chankings respectively.
7, classification, packing: craft or automatic grader are adopted in expanded matrimony vine classification; Packing adopts nitrogen-filled packaging.
Two, the Quality Detection of expanded matrimony vine
1, organoleptic detection
Sample to be detected is poured in the clean ceramic whiteware dish, with the naked eye directly observes color and luster, form and impurity are smelt its smell, taste flavour, and the result shows that the expanded matrimony vine of above-mentioned preparation has kept the color and the local flavor of former fruit; The uniform alveolate texture that raw cell is interior or iuntercellular expands and forms has good crisp brittleness, can in mouth, melt rapidly after eating, and mouthfeel is good, easy digestion, and partial results is as shown in table 4.
Table 4 organoleptic detection result (10 fens full marks)
| The project product | Expanded FRUCTUS LYCII grain | Expanded FRUCTUS LYCII bar | Expanded matrimony vine chankings |
| Color and luster | 10 | 9 | 9 |
| Flavour and mouthfeel | 10 | 10 | 10 |
| Shape | 10 | 10 | 10 |
| Impurity | 10 | 10 | 10 |
The production stage of expanded matrimony vine: raw material cleaning, peeling, cutting, preliminary treatment, predrying, sam, changing temperature-pressure-difference and puffing drying, cooling, classification, packing; Concrete grammar is described below:
1, raw material cleans: clean with clear water, remove the dirt on raw material surface.
2, peeling, cutting:
3, preliminary treatment: it is to soak 2h in 75% oligosaccharide solution that the matrimony vine pulp raw material that segments step 2 (above-mentioned fruit grain, fruit bar or chankings) is placed on the quality percentage composition, removes the liquid glucose on raw material surface again with clear water.
4, predrying: the pretreated matrimony vine pulp of step 3 raw material be placed on hot air drier (available from the grand experimental facilities of last Nereid Co., Ltd, the electric heating constant temperature air dry oven: carry out predryingly the DHG-9123A type), baking temperature is 50 ℃, drying time 8h.Measure water content according to the described method of embodiment 1 step 1, the result shows that the water content of dried FRUCTUS LYCII grain, fruit bar, chankings is respectively 37.9%, 38.4%, 39.9%.
5, sam: carry out equal wet process to the raw material after step 4 pre-dried, soon the raw material after the pre-dried is placed on room temperature storage 4h in the closed container.
6, changing temperature-pressure-difference and puffing is dry
Technological process: pre-dried raw material balance packs that biotinylated biomolecule Bulking tank, envelope jar, warming and pressurizing, pressure release are expanded into, alternating temperature vacuum dehydration, cool off, open jar concrete steps and be: the matrimony vine pulp after step 5 sam (above-mentioned fruit grain, really bar or chankings) is positioned over biotinylated biomolecule Bulking tank (fruit and vegetable dilated machine: QDPH10-1 type respectively; Tianjin diligent moral new material Science and Technology Ltd.) in; Warming and pressurizing to temperature is 90 ℃; Pressure is 0.1MPa; Open valve then the biotinylated biomolecule Bulking tank be communicated with vacuum tank, vacuumize, make pressure moment reduce to vacuum state (vacuum for-0.098MPa); Continue then to vacuumize, keep this pressure, cool the temperature to 70 ℃; Dry 100min, then at 10 ℃, cooling 30min obtains expanded FRUCTUS LYCII grain or fruit bar or chankings respectively.
7, classification, packing: craft or automatic grader are adopted in expanded matrimony vine classification; Packing adopts nitrogen-filled packaging.
Three, the Quality Detection of expanded matrimony vine
1, organoleptic detection
Sample is poured in the clean ceramic whiteware dish, with the naked eye directly observes color and luster, form and impurity are smelt its smell, taste flavour, and the result shows that the expanded matrimony vine of above-mentioned preparation has kept the color and the local flavor of former fruit; Interior or the uniform alveolate texture of iuntercellular expansion formation of raw cell has good crisp brittleness, can in mouth, melt rapidly after eating, and mouthfeel is good, easy digestion, and partial results is as shown in table 5.
Table 5 organoleptic detection result (10 fens full marks)
2, the detection of rational index
The expanded matrimony vine of above-mentioned preparation can keep and concentrate the multiple nutritional components in the fresh fruit preferably, like sugar, vitamin, cellulose and mineral matter etc.Detect water content according to the described method of embodiment 1 step 1; Total sugar content, Vc content, crude fiber content, protein content, fat content; The result shows and is respectively 4.88%, 4.89%, 4.95% that sugar content is respectively 57.35%, 57.55%, 57.98%.Vc content is respectively 43.71mg/100g, 44.02mg/100g, 44.47mg/100g, and crude fiber content is respectively 0.68%, 0.70%, 0.71%.
3, the shelf-life is detected
Expanded FRUCTUS LYCII grain after the packing of step 1 preparation, fruit bar and chankings after normal temperature is placed 12 months, are detected each item index, and the result shows that its color and luster, flavour and mouthfeel, shape have no significant change;
Detect water content according to the described method of embodiment 1 step 1; Character such as total sugar content, Vc content, crude fiber content, protein content, fat content; The result shows that the water content of above-mentioned expanded FRUCTUS LYCII grain, fruit bar, chankings is respectively 5.00%, 5.03%, 5.12%; Sugar content is respectively 54.31%, 54.92%, 55.11%, and Vc content is respectively 40.22mg/100g, 41.55mg/100g, 42.02mg/100g, and crude fiber content is respectively 3.11%, 3.13%, 3.14%; Protein content is respectively 5.43%, 6.49%, 6.51%, and fat content is respectively 0.65%, 0.66%, 0.68%.
Claims (10)
1. method for preparing biological expanded matrimony vine; It is characterized in that: matrimony vine pulp is positioned over carries out changing temperature-pressure-difference and puffing in the Bulking tank; The step of said changing temperature-pressure-difference and puffing is for being upgraded to 90 ℃-110 ℃ with temperature earlier, and pressure is upgraded to 0.1-0.3MPa, and moment is depressurized to vacuum state then; Cool the temperature to 70-90 ℃; Dry 100-140min, at last at 10-20 ℃, cooling 30-60min.
2. a kind of method for preparing biological expanded matrimony vine according to claim 1; It is characterized in that: affiliated step comprises that also said matrimony vine pulp being carried out pre-dried to its water content before expanded is 35%-45%, and said percentage composition is a weight percentage.
3. a kind of method for preparing biological expanded matrimony vine according to claim 2 is characterized in that: the temperature of said pre-dried is 50-70 ℃, and the time is 8-14h.
4. a kind of method for preparing biological expanded matrimony vine according to claim 1; It is characterized in that: after also being included in pre-dried in the said method; Matrimony vine pulp is carried out equal wet process, and said equal wet process is matrimony vine pulp to be placed on store 4-8h in the closed container; Said matrimony vine pulp is that matrimony vine is cleaned, and cutting the FRUCTUS LYCII grain, fruit bar or the chankings that obtain.
5. a kind of method for preparing biological expanded matrimony vine according to claim 1; It is characterized in that: said method is carried out preliminary treatment to matrimony vine pulp before also being included in pre-dried; Said pre-treatment step is to be to soak 2-4h in the 75%-85% sugar juice with matrimony vine pulp at the quality percentage composition; Drain, remove the liquid glucose on pulp surface again with clear water.
6. a kind of method for preparing biological expanded matrimony vine according to claim 5 is characterized in that: said sugar juice is maltose solution, sucrose solution, fructose soln or other oligosaccharide solution.
7. a kind of method for preparing biological expanded matrimony vine according to claim 1 is characterized in that: preferably, temperature is 95 ℃ before the said changing temperature-pressure-difference and puffing step-down, and pressure is 0.2MPa, keeps 5min; The vacuum of said vacuum state is 0 to-0.1; Affiliated dry temperature is 85 ℃, and be 110min drying time; The temperature of said cooling is 15 ℃, and be 40min cool time.
8. a kind of method for preparing biological expanded matrimony vine according to claim 7 is characterized in that: the vacuum of said vacuum state is preferably-0.098.
9. a kind of method for preparing biological expanded matrimony vine according to claim 1; It is characterized in that: the step of said changing temperature-pressure-difference and puffing also is included in temperature is upgraded to 90 ℃-110 ℃; After pressure is upgraded to 0.1-0.3MPa, keep this temperature and pressure 15min or below the 15min; Said moment step-down method is to vacuumize step-down through vacuum tank.
10. an expanded matrimony vine is characterized in that: according to the described arbitrary method preparation of claim 1-9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100450870A CN102648758A (en) | 2011-02-24 | 2011-02-24 | Biological puffed medlar and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100450870A CN102648758A (en) | 2011-02-24 | 2011-02-24 | Biological puffed medlar and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102648758A true CN102648758A (en) | 2012-08-29 |
Family
ID=46691010
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011100450870A Pending CN102648758A (en) | 2011-02-24 | 2011-02-24 | Biological puffed medlar and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102648758A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103875797A (en) * | 2014-03-07 | 2014-06-25 | 河南省农业科学院 | Drying method for fruits and vegetables |
| CN104012919A (en) * | 2014-06-06 | 2014-09-03 | 邵素英 | Preparation method for seasoning medlar |
| CN107712567A (en) * | 2017-11-20 | 2018-02-23 | 周学义 | A kind of preparation method of flavourings instant 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 |
| CN108007073A (en) * | 2017-11-21 | 2018-05-08 | 周子云 | A kind of matrimony vine figuration seasoning |
| CN108432932A (en) * | 2018-02-02 | 2018-08-24 | 云南彝山天宝生物医药有限公司 | It is a kind of to be used to treat sealwort preserved fruit of chloasma and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1561826A (en) * | 2004-03-30 | 2005-01-12 | 银川原源食品有限公司 | Chinese wolfberry puffing product and its producing process |
| CN101015304A (en) * | 2006-12-18 | 2007-08-15 | 中国农业科学院农产品加工研究所 | Swelling pineapple and preparation thereof |
| CN102334651A (en) * | 2010-07-16 | 2012-02-01 | 天津科技大学 | Processing method of non-fried puffed crispy medlars |
-
2011
- 2011-02-24 CN CN2011100450870A patent/CN102648758A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1561826A (en) * | 2004-03-30 | 2005-01-12 | 银川原源食品有限公司 | Chinese wolfberry puffing product and its producing process |
| CN101015304A (en) * | 2006-12-18 | 2007-08-15 | 中国农业科学院农产品加工研究所 | Swelling pineapple and preparation thereof |
| CN102334651A (en) * | 2010-07-16 | 2012-02-01 | 天津科技大学 | Processing method of non-fried puffed crispy medlars |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103875797A (en) * | 2014-03-07 | 2014-06-25 | 河南省农业科学院 | Drying method for fruits and vegetables |
| CN103875797B (en) * | 2014-03-07 | 2015-07-22 | 河南省农业科学院 | Drying method for fruits and vegetables |
| CN104012919A (en) * | 2014-06-06 | 2014-09-03 | 邵素英 | Preparation method for seasoning 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 |
| CN107712567A (en) * | 2017-11-20 | 2018-02-23 | 周学义 | A kind of preparation method of flavourings instant matrimony vine |
| CN108007073A (en) * | 2017-11-21 | 2018-05-08 | 周子云 | A kind of matrimony vine figuration seasoning |
| CN108432932A (en) * | 2018-02-02 | 2018-08-24 | 云南彝山天宝生物医药有限公司 | It is a kind of to be used to treat sealwort preserved fruit of chloasma and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102144763B (en) | Non-fried sweet potato crisps and preparation method thereof | |
| CN101015304B (en) | Swelling pineapple and preparation thereof | |
| CN102125238B (en) | Puffed mango and preparation method thereof | |
| CN100490672C (en) | Puffed peach and its making process | |
| CN102144759A (en) | Non-fried puffed banana crispy flakes and preparation method thereof | |
| CN101427757B (en) | Method for producing puffing sweet potato slice and products produced thereby | |
| CN101579031B (en) | Method for preparing puffed crisp carrot cubes | |
| CN102648758A (en) | Biological puffed medlar and preparation method thereof | |
| CN102132843A (en) | Non-fried carrot and preparation method thereof | |
| CN107348442B (en) | A kind of low GI value instant tremella custard of high dietary-fiber and its processing method | |
| CN102550964A (en) | Method for processing microwave-heated rice dumplings | |
| CN1973642B (en) | Puffed Hami melon and its production process | |
| CN106173002A (en) | Citrus chachiensis Hort. fort tea and preparation technology thereof | |
| CN101889710B (en) | Method for preparing mashed purple sweet potato solid beverage | |
| CN104686957A (en) | Puffing papaya and preparation method thereof | |
| CN100591215C (en) | Puffed orange and its production process | |
| CN101683176B (en) | Instant rice food | |
| CN102845785A (en) | Puffing Chinese chestnut whole fruit product and production method thereof | |
| CN103519160A (en) | Puffed Grifola frondosus and preparation method thereof | |
| CN109170061A (en) | A kind of citrus young fruit tea production method and its production cutter | |
| CN102144760B (en) | Non-fried puffed jackfruit and preparation method thereof | |
| CN101731535A (en) | Method for preparing pricot foods and apricot drinks | |
| CN105661283A (en) | Processing technique of freeze-dried instant porridge | |
| CN107212337A (en) | A kind of processing method of dried radish crisp chip | |
| CN102132851B (en) | Puffed betel nut taro stick and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20120829 |