CN103340365B - Instant edible compressed water shield and preparation method thereof - Google Patents
Instant edible compressed water shield and preparation method thereof Download PDFInfo
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Abstract
The invention relates to a food technology and in particular relates to instant edible compressed water shield and a preparation method thereof. The preparation method of the instant edible compressed water shield comprises the following concrete steps of: drying cooked water shield until water content in percent by weight is 20-40%, and compressing to obtain compressed water shield. The rapid edible compressed water shield can be rehydrated after being boiled or brewed with boiled water for 5-12 seconds, water shield in water shield soup after boiling or brewing is high in elasticity and toughness, and no chemical substance is added, so that product quality is improved; the volume of the compressed water shield can be reduced, and seasoners and water shield raw material are mixed, so that the instant edible compressed water shield is convenient to eat, store and transport; the preparation method of the instant edible compressed water shield is simple to operate, and technological parameters can be easily controlled, so that the instant edible compressed water shield is applicable to industrialized production; besides, the storage period of the natural compressed water shield prepared by adopting the preparation method is obviously prolonged.
Description
Technical field
The present invention relates to food technology, particularly a kind of with natural water shield for raw material prepare compression water shield method.
Background technology
Water shield (Water shield) is Nymphaeceae (Nymphaeaceae), water shield platymiscium (Braseniaschreberi JF Gmel); China is rare; the world also belongs to treasure, is country of China I grade of Top-rated protected wild plants (State Council's approval on August 4th, 1999).On the south China the Yellow River, there is growth in West of Hubei Province Lichuan and pond, all marshes, stone column county of Chongqing City.Adopting its tender leaf not yet thoroughly surfaced to eat, is a kind of local famous dish, " water shield " in ancients' what is called " water shield perch local flavor ", this dish just referred to.At present in the world except there is the plantation of a small amount of water shield in Japanese autumn fields county, the water shield on international market mainly originates from China.The West Lake in Hangzhou and the Ma Hu of Leibo County, the water shield that the ground such as Lichuan City, Hubei Province and yellow water town, strata in Shizhu, Chongqing county produce is well-known.
Water shield is nutritious, containing functional polysaccharide, protein, fat, amino acid, gallic acid, multivitamin and mineral matter etc.Show according to the study, total sugar content 39.9%(dry in water shield), total protein content 31.2%(dry).Water shield acidic polysaccharose content is the highest, mainly contain the compositions such as D-galactolipin (30% ~ 40%), D-MANNOSE (10% ~ 14%), L-fucose (13% ~ 16%), L-rhamnose (6% ~ 9%), D-Glucose (19% ~ 29%), and the content having detected 18 seed amino acids in water shield is balanced, vitamin is complete, and VE, VP content is higher, micronutrient levels is all higher than other vegetables, be wherein the highest with Zn content, having the title of " plant zinc king ", is natural zinc supplementation food.Water shield is fresh and tender satiny, is used for spoon to make soup, and delicate fragrance is strong, is regarded as the gourmet food in feast.The aquatic vegetable of water shield not still a kind of delicious flavour, but also there is very high medical value.Record according to Compendium of Material Medica, food water shield tool quenched one's thirst, gas under hot spleen, cold-patch, preventing or arresting vomiting, just rush down, anti-inflammatory, removing toxic substances effect, being rich in multiple human body institute must amino acid, nutritious, is once imperial tribute in history.Shanxi is spread so far towards the allusion of " think of of water shield ".
Due to the above-mentioned advantage that water shield is shown, dark liking by people, but water shield annual collecting period only has 4 months, spend this picking season, market does not just have water shield supply, for making that water shield kind often appears in market, people all can be enjoyed at any time, meet the needs in market, generally water shield is sold after processing again.
Water shield preliminary working product, mainly carries out packing and selling after Preservation Treatment by chemical method to water shield.The fresh-keeping treating method of current employing mainly comprises three kinds, i.e. " method of acetic acid ", " freezing " and " mantoquita color protection ".Using maximum is " method of acetic acid ", but, owing to employing glacial acetic acid, eat the tart flavour that one is light, be difficult to preserve the genuineness of water shield, and under sour environment, the functional polysaccharide of water shield slowly can be hydrolyzed into water miscible oligosaccharides and soluble in water.In addition complete, soak and also make functional polysaccharide lose in a large number, thus the quality of water shield is seriously reduced." mantoquita color protection " easily causes copper ion severe overweight, thus causes potential safety hazard, and effect of color protection is undesirable.The drawbacks such as freezing processing then has investment excessive, high cost, accumulating inconvenience, are unfavorable for market sale, and process in water shield process by above method, often occur that colloid comes off.Application number is the preparation method of the instant water shield of 201210119767.7, by protecting adhesive process and color preservation technology in process, degumming phenomenon in process can be avoided, overcome the product quality decline problem that shade deviation and heat treatment bring, process water shield by the method, obtained water shield color and luster is close to fresh water shield color and luster; Although this kind of processing method has above-mentioned advantage, its processing process in, protect adhesive process add protect glue after to soak, then rinsing; Color preservation technology is also pickled after adding colour protecting liquid, then rinsing; Procedure of processing is loaded down with trivial details, and soak, pickle, rinsing makes pectin lose in a large number, thus the quality of water shield reduced, and is also unfavorable for the nutriment keeping water shield.It protects glue and comprises carragheen, calcium chloride and potassium dihydrogen phosphate in addition, and colour protecting liquid comprises the chemical substances such as anhydrous zinc sulfate, calcium chloride and sodium chloride, amount be unfavorable for healthy.
In addition, for the people of modern times allegro life and often out on tours, instant is quick again simultaneously to need nutritious food, for the exploitation of water shield, is badly in need of the preparation method seeking a kind of water shield, both coming off of water shield colloid can be reduced, keep its natural colored, can immediately eat again, and the product quality of being processed by the method is high, nutriment enriches, instant edible, storage and transport.
Summary of the invention
In view of this, the invention provides a kind of edible compression water shield fast, and the preparation method of this compression water shield, compression water shield of the present invention can reduce the volume of water shield, instant edible, storage and transport, boil soup or the water shield soup after brewing, and rehydration is fast, elastic foot, toughness are large; Compression water shield preparation method step of the present invention is simple, and cost is low, and do not use any chemical reagent, gelatin in water shield does not run off in a large number, thus improves product quality; In addition, the natural water shield of quick edible compression adopting this preparation method to prepare extends the preservation term of water shield significantly.
An object of the present invention there are provided the preparation method of a kind of quick edible compression water shield.
Colloid (the people such as Lv Jialong that water shield secreted in vitro has one deck special, the observation of water shield gland cell and secrete the discussion of glue mechanism, Zhejiang Agricultural Univ's journal, 1995, volume 21, No.3,314-318), can adsorption moisture, due to its special character, to cause the compression of water shield to be prepared more difficult, at present, a kind of process preparing compression water shield is not also had.
For achieving the above object, technical scheme of the present invention is:
A preparation method for quick edible compression water shield, the water shield of slaking being dried to water content is 20%-40% by weight percentage, carries out compression and obtains compressing water shield.In order to ensure fast food, the solution of the present invention is the technique carrying out again after water shield is first carried out maturation process compressing.In order to ensure that the eucaryotic cell structure of compression water shield after compressing is not destroyed, namely the integrality of water shield is not destroyed, and before compression, the water content of water shield is one of key factor in compression process, and water content is too low or be too highly all unfavorable for the integrality protecting water shield structure.
Preparation method provided by the invention, also needs after compressing to be dried and obtains compressing water shield below 10% to water content.The water content of compression water shield affects its rehydration effect and preservation term.
Preparation method provided by the invention, the compression ratio of described compression be 8-15 doubly, described compression ratio refer to a parts by weight of aqueous amount be volume before the slaking water shield compression of 20%-40% with its compression after the ratio of volume.
Preparation method provided by the invention, the condition of described compression is temperature 40-60 DEG C, pressure 10-13MPa, compression 60-120s.
Preparation method provided by the invention, wherein, the preparation of the water shield of described slaking comprises the following steps:
(1) complete putting into 90 ~ 95 DEG C of water blanching 1 ~ 3min after the fresh water shield cleaning gathered, must complete water shield.
(2) by the water shield that completes that obtains in step (1) temperature 85 ~ 110 DEG C, keep 10 ~ 30min to carry out the water shield that maturation process obtains described slaking when pressure is 90 ~ 130KPa.The slaking of water shield can take any processing mode that water shield can be made to become ripe, as steamed, boiling, heating using microwave, the mode such as hyperbaric heating.
Containing nutriments such as more rich functional polysaccharide, protein in water shield, the water shield of fresh collection needs to complete process to make its organized enzyme inactivation, otherwise the nutriments such as the functional polysaccharide contained in water shield, protein are easy to be hydrolyzed or be oxidized; Another side, again because water shield surface colloid is easy to run off, the processing procedure that completes can make water shield surface colloid run off, and therefore, the temperature of the process that completes and fixation time need strict control.
Water shield surface gum level is more, colloid has very strong hydrophily, easy adsorption moisture, when moisture is more, slaking can make water shield surface colloid and other nutriments soluble in water with water loss, and moisture is many, the time lengthening of water shield slaking can be made, therefore, need before maturation process fast except the moisture sloughing water shield surface.
Preferably, the water shield completed in described step (2) carries out maturation process after removing surface moisture by centrifugal mode again, and centrifugal rotating speed is 3500-5000rpm, centrifugation time 3-5min.
In the face of modern allegro life, people select fast food to consume usually, and the people of frequent out on tours, select edible instant food usually.Water shield after slaking again through overcompression, reduced volume, convenient storage and transport, because water shield is through maturation process, 5 ~ 12s and rehydration when boiling soup or boiling water brews, appropriate salt, table sugar, monosodium glutamate or other batchings can be added allocate, make differently flavoured water shield dish, convenient and swift.
Preparation method provided by the invention, wherein, the water shield of slaking carries out compressing to obtain compression water shield after adding flavouring composition again.Adding flavouring composition can make compression water shield can enjoy after rehydration.Add taste when flavouring composition makes it edible more delicious, and the water shield adding flavoring directly boils soup or boiling water brews i.e. edible, convenient.
Two of object of the present invention there are provided a kind of edible compression water shield fast.
In order to enable the water shield fast rehydrating after compression, when compressing, the compression ratio of water shield has certain requirement, and compression ratio is larger, and the water shield volume after compression is less, compression tightr, and compression ratio is less, and the water shield volume after compression is larger, compression looser.The water content of compression water shield can affect the storage life of compression water shield, and water content is too high is unfavorable for the storage compressing water shield.
Quick edible compression water shield provided by the invention, described compression water shield water content lower than 10%, compression ratio be 8-15 doubly, described compression ratio refer to a parts by weight of aqueous amount be volume before the slaking water shield compression of 20%-40% with its compression after the ratio of volume.
Quick edible compression water shield provided by the invention, can contain other flavouring composition, composed of the following components by weight: winter bamboo shoot silk 5 ~ 10 parts, shredded mushroom 5 ~ 10 parts, chopped spring onion 3 ~ 5 parts, salt 1 ~ 3 part, monosodium glutamate 1 ~ 3 part.
Beneficial effect of the present invention: 1) compress the volume that water shield can reduce water shield, convenient storage and transport, boil soup or the water shield soup after brewing, rehydration is fast, elastic foot, toughness are large, for the people of modern times allegro life and often out on tours, convenient and swiftly use the high nutritional labeling simultaneously having again water shield; 2) preparation method's step is simple, and decrease the loss of gelatin in water shield and other nutriments, cost is low, does not use any chemical reagent, remains the original local flavor of water shield, solves the drawback of original water shield preparation method, thus improves product quality; 3) the natural water shield block of the compression adopting this preparation method to prepare extends the preservation term of water shield significantly, and the market supply phase is extended, and people all can be enjoyed at any time, meets the needs in market.
Detailed description of the invention
Fresh water shield picks up from water shield production base, stone column county of Chongqing City.
Be described in further details the present invention below with reference to specific embodiment, illustrated embodiment is to be described content of the present invention better, but is not that content of the present invention is only limitted to illustrated embodiment.So those of ordinary skill in the art carry out nonessential improvement and adjustment according to foregoing invention content to embodiment, still belong to protection scope of the present invention.
Embodiment 1 one kinds compresses the preparation method of water shield
Compress a preparation method for water shield, specifically comprise the step of carrying out as follows:
(1) be that namely the water blanching of the 90 DEG C 3min that completes obtains the water shield that completes by putting into temperature after the fresh water shield gathered cleaning;
(2) water shield that completed by gained in step (1) is 100 DEG C in temperature, and pressure is keep 30min namely to obtain slaking water shield under the condition of 130KPa;
(3) gained slaking water shield in step (2) being dried to water content is 20%, after adding flavoring, temperature 40 DEG C, 100s is compressed under pressure 12MPa, namely water shield compresses in the mode of thermocompression forming by the compression ratio of 8 times, is dried to water content 10%, must compresses water shield goods after compression.Can pack after this water shield compressed product sterilizing.
Embodiment 2 one kinds compresses the preparation method of water shield
Compress a preparation method for water shield, specifically comprise the step of carrying out as follows:
(1) be that namely the water blanching of the 95 DEG C 2min that completes obtains the water shield that completes by putting into temperature after the fresh water shield gathered cleaning;
(2) water shield that completed by gained in step (1) is removed surface moisture by 4000rpm centrifugal dehydration 3min and namely obtains dehydration water shield;
(3) water shield that completed by gained in step (2) is 100 DEG C in temperature, and pressure is keep 12min namely to obtain slaking water shield under the condition of 130KPa;
(4) gained slaking water shield in step (3) being dried to water content is 30%, after adding flavoring, temperature 55 DEG C, 100s is compressed under pressure 12MPa, namely water shield compresses in the mode of thermocompression forming by the compression ratio of 10 times, is dried to water content 8%, must compresses water shield goods after compression.Can pack after this water shield compressed product sterilizing.
The present embodiment is the most preferred embodiment of water shield preparation method of the present invention.
Comparative example 1 one kinds compresses the preparation method of water shield
Compress a preparation method for water shield, the water shield of slaking being dried to water content is 15%, and carry out compression and obtain compressing water shield, method is with embodiment 2.
Comparative example 2 one kinds compresses the preparation method of water shield
Compress a preparation method for water shield, the water shield of slaking being dried to water content is 50%, and carry out compression and obtain compressing water shield, method is with embodiment 2.
Embodiment 2 is compared with comparative example 2 with comparative example 1, and the compression water shield that embodiment 2 obtains can keep the eucaryotic cell structure of water shield not to be destroyed, and keeps the integrality of water shield; Comparative example 1 is because water shield water content is lower than 20%, and carry out easily crushing when compression makes under identical contractive condition, water shield fragmentation can not keep original shape of water shield; And comparative example 2 is because water shield water content is higher than 40%, have gelatin in water shield to leach when compression makes, water shield structural deterioration, can not keep original shape of water shield.
The preparation method of embodiment 3 one kinds of water shields
Compress a preparation method for water shield, specifically comprise the step of carrying out as follows:
(1) be that namely the water blanching of the 95 DEG C 1min that completes obtains the water shield that completes by putting into temperature after the fresh water shield gathered cleaning;
(2) water shield that completed by gained in step (1) is removed surface moisture by 3500 centrifugal dehydration 5min and namely obtains dehydration water shield;
(3) water shield that dewatered by gained in step (2) is 95 DEG C in temperature, and pressure is keep 15min namely to obtain slaking water shield under the condition of 100KPa;
(4) gained slaking water shield in step (3) being dried to water content is 40%, after adding flavoring, at temperature 60 C, 120s is compressed under pressure 10MPa, namely water shield compresses in the mode of thermocompression forming by the compression ratio of 15 times, be dried to water content 5% after compression, water shield goods must be compressed.Can pack after this water shield compressed product sterilizing.
Contrasted by the water shield preparation method of embodiment 1-3, not through centrifugal dehydration removing surface moisture in embodiment 1, it is longer at this step required time of slaking, and in maturing process due to water shield surface moisture not etc., cause water shield to be heated uneven, amount of cure is inconsistent.
Embodiment 1-3 and comparative example 1-2 gained compression water shield integrity degree compare as table 1.
Compression water shield integrity degree after the compression of table 1 different in moisture water shield
| Group | Embodiment 1 | Embodiment 2 | Comparative example 1 | Comparative example 2 | Embodiment 3 |
| Moisture (%) | 20 | 30 | 15 | 50 | 40 |
| Integrity degree (%) | 99.4 | 100 | 83.6 | 90.7 | 100 |
Embodiment 4 completes the impact on gelatin in water shield and color and luster
Cleaned fresh water shield equivalent is divided into 5 groups, put into that temperature is 80 DEG C, 85 DEG C, 90 DEG C, 95 DEG C, boiling water blanching completes respectively, the water shield of getting different time in the process that completes detects peroxidase whether inactivation, record these 5 groups of water shields respectively to complete time of Process of Peroxide enzyme deactivation, then prepare compression water shield according to the preparation method of embodiment 2.Often organize and choose obtained compression water shield goods 2g boiling water respectively and brew rehydration, carry out the subjective appreciation of water shield.The detection of peroxidase adopts the conventional guaiacol method in laboratory to detect, and colloid sense organ and color and luster sensory evaluation project and evaluation criterion are as shown in table 2 and table 3.
Table 2 colloid sense organ evaluating meter
Table 3 color and luster sense organ evaluating meter
Experimental result is as shown in table 4, and result shows, complete temperature 90-95 DEG C, fixation time 1-3 minute is most suitable, because water shield is external one deck colloid, temperature is lower than 90 DEG C, need the overlong time completed, colloid and nutrient loss soluble in water, and when temperature is higher than 95 DEG C, fixation time is not easily oversize, water temperature over-high, colloid and nutrient loss soluble in water are faster, and temperature is too high, water shield leaf color and outer gel color and luster very easily overstrike.
Table 4 completes the impact on gelatin in water shield and color and luster
Embodiment 5 compression ratio is on the impact of compression water shield rehydration effect
By the rear 95 DEG C of 2min that complete of fresh water shield cleaning gathered, complete water shield after maturation process, to be divided into etc. 6 groups of weight portion, compress according to the compression ratio of 5,8,10,15,18,20 times respectively, 6 groups of finally obtained water shields are often organized sample thief 2g to be placed in cool-bag with cover and to add boiling water 300ml, start to use manual time-keeping simultaneously.Clamp water shield with sheet glass, observe compression water shield without obvious hard-core and water shield surface colloid recovers bright, glossy, when colloid has a stronger mobility, writing time is rehydration time.The rehydration time of each group of compression water shield is in table 5.
The different compression ratio of table 5 is to the multiple water mitigation of water shield
Result shows, water shield compression multiple is larger, and its rehydration time is longer, but compression multiple is less, and the water shield of compression not easily becomes block, easily loosely opens, and is unfavorable for producing packed and transported, therefore considers that to select compression multiple to be 8-15 be doubly most suitable.
Embodiment 6 one kinds compression water shield
Before water shield compression, add ripe winter bamboo shoot silk 10g according to every 100g slaking water shield, ripe shredded mushroom 10g,
Chopped spring onion 4g, salt 2g, monosodium glutamate 2g, then carry out compressing obtained compression water shield.The mucilaginous substance of water shield contains multiple nutrients material and pentosan, has good antipyretic and antidote functions, the growth of energy anti-bacteria, and the clearing stomach fire of food, rushes down intestines heat.Winter bamboo shoot are a kind of being rich in nutrition value and have the ticbit of medical function, matter is tender delicious, fresh and crisp, containing protein and several amino acids, vitamin, and the cellulose that calcium, phosphorus, iron etc. are micro-and abundant, can intestines peristalsis be promoted, both contribute to digestion, have the generation of energy Constipation and colon cancer.In mushroom, contained eritadenine (lentysin) can prevent vascular sclerosis, can reduce the blood pressure of people, the composition also containing serum cholesterol-lowering in mushroom.Cook soup deliciousness with this compression water shield light, delicious taste, has effect of preventing or arresting vomiting, antidiarrheal dysentery, eliminating inflammation and expelling toxin, can be used as the auxiliary dietotherapy dish of the condition subject such as gastric and duodenal ulcer, stomachache, vomiting, hypertension and cancer of the stomach.
Embodiment 7 storage time is on the impact of water shield organoleptic quality
Get respectively and carry out several following detections by the compression water shield of the inventive method preparation (preparation method according to embodiment 2) and the compression water shield after placing 3,6,9,12,15 months, the results are shown in Table 6.
(1) rehydration time;
(2) colloid sense organ;
(3) color and luster sense organ.
Table 6 storage time is on the impact of water shield rehydration and colloid sense organ and color and luster sense organ
| Storage time (moon) | 0 | 3 | 6 | 9 | 12 | 15 |
| Rehydration time (s) | 9 | 9 | 9 | 10 | 10 | 10 |
| Colloid sense organ | 13 | 13 | 12 | 12 | 12 | 11 |
| Color and luster sense organ | 9 | 9 | 9 | 9 | 9 | 9 |
What finally illustrate is, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although with reference to preferred embodiment to invention has been detailed description, those of ordinary skill in the art is to be understood that, can modify to technical scheme of the present invention or equivalent replacement, and not departing from aim and the scope of technical solution of the present invention, it all should be encompassed in the middle of right of the present invention.
Claims (6)
1. a preparation method for quick edible compression water shield, is characterized in that, the water shield of slaking being dried to water content is 20%-40% by weight percentage, is dried to water content again and obtains compressing water shield below 10% after compressing;
The preparation of the water shield of described slaking comprises the following steps:
(1) complete putting into 90 ~ 95 DEG C of water blanching 1 ~ 3min after the fresh water shield cleaning gathered, must complete water shield;
(2) by the water shield that completes that obtains in step (1) temperature 85 ~ 110 DEG C, keep 10 ~ 30min to carry out the water shield that maturation process obtains described slaking when pressure is 90 ~ 130KPa.
2. preparation method according to claim 1, is characterized in that, the compression ratio of described compression be 8-15 doubly, described compression ratio refer to a parts by weight of aqueous amount be volume before the slaking water shield compression of 20%-40% with its compression after the ratio of volume.
3. preparation method according to claim 2, is characterized in that, the condition of described compression is temperature 40-60 DEG C, pressure 10-13MPa, compression 60-120s.
4. preparation method according to claim 1, is characterized in that, the water shield completed in described step (2) carries out maturation process after removing surface moisture by centrifugal mode again, and centrifugal rotating speed is 3500-5000rpm, centrifugation time 3-5min.
5. preparation method according to claim 1, is characterized in that, carries out compressing obtaining compression water shield after the water shield of slaking adds flavouring composition again.
6. the quick edible compression water shield utilizing the preparation method described in claim 1 to obtain, it is characterized in that, described compression water shield water content is lower than 10%, compression ratio is 8-15 times, described compression ratio refers to that a parts by weight of aqueous amount is the ratio of the volume after volume and its compression before the slaking water shield compression of 20%-40%, described compression water shield contains flavouring composition, composed of the following components by weight: winter bamboo shoot silk 5 ~ 10 parts, shredded mushroom 5 ~ 10 parts, chopped spring onion 3 ~ 5 parts, salt 1 ~ 3 part, monosodium glutamate 1 ~ 3 part.
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