CN103478634A - Method for preparing cornus officinalis snack food - Google Patents
Method for preparing cornus officinalis snack food Download PDFInfo
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- CN103478634A CN103478634A CN201310432489.5A CN201310432489A CN103478634A CN 103478634 A CN103478634 A CN 103478634A CN 201310432489 A CN201310432489 A CN 201310432489A CN 103478634 A CN103478634 A CN 103478634A
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- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 3
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- 241000220225 Malus Species 0.000 claims description 2
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- 240000008790 Musa x paradisiaca Species 0.000 claims description 2
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 2
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- ZUKLFFYDSALIQW-MSUKCBDUSA-N Iridoid glycoside Chemical compound [H][C@]12CC[C@H](C(O)=O)[C@@]1([H])[C@H](OC1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O)OC=C2 ZUKLFFYDSALIQW-MSUKCBDUSA-N 0.000 description 1
- 208000009205 Tinnitus Diseases 0.000 description 1
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- 235000013402 health food Nutrition 0.000 description 1
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- 229930182489 iridoid glycoside Natural products 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
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- 150000002632 lipids Chemical class 0.000 description 1
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- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 231100000886 tinnitus Toxicity 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for preparing cornus officinalis snack food, which includes the following steps: using cornus officinalis slurry as a main raw material, mixing the cornus officinalis slurry with fruit or vegetable slurries; adding white granulated sugar, malt sugar and citric acid. The raw material ratio is adjusted in the manner that the cornus officinalis slurry accounts for 40-60%, the fresh fruit or vegetable slurries account for 20-40%, the white granulated sugar and the malt sugar account for 15-20%, and the citric acid accounts for 0.5-2%; the cornus officinalis snack food is finally prepared after the procedures of slicing, baking, peeling, cutting and forming, packaging and the like are carried out. The snack food prepared through adopting the method, uses the cornus officinalis as the main material, improves the mouthfeel of cornus officinalis through being added with other vegetable and fruit raw materials, and has a certain health care effect.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of leisure food that Fructus Corni is primary raw material of take.
Background technology
Fructus Corni (Cornus officinalis), another name dogwood fruit, medicine jujube, fructus corni, cornus etc., be Cornaceae Macrocarpium plant.Subtropical zone and the north temperate zone boundary area of its NATURAL DISTRIBUTION between 105 °-135 ° of 33 °-37 ° of north latitude, east longitude, as central Europe and south, east Asia and Eastern North America.The Fructus Corni of China mainly is distributed in the ground such as Zhejiang, Henan, Shaanxi.The Fuping County, Shaanxi is positioned at innerland, Movement In Southern Qinling Mountains slope, have the good reputation in " township of Chinese Fructus Corni ".In recent years, under local government's " ecological vertical county, medicine company make the county prosperous, travel strong county " strategy is guided, the Fructus Corni cultivated area has reached 80,000 mu, and 700 tons of annual productions have become the main traditional Chinese medicinal materials assortment of local farmers plantation.
Fructus Corni is one of medicine food dual purpose plant of health ministry announcement, with the dry fruit except removal core, is used as medicine clinically, and sour, puckery, the tepor of its flavor, have tonifying the liver and kidney, restrain astringent or styptic treatment for spontaneous sweating effect, for diseases such as dizzy tinnitus, liver cold of insufficiency type heat.Its main chemical compositions is: volatile ingredient, iridoid glycoside, organic acid, tannin etc.Modern medicine study shows: Fructus Corni has anti-inflammation, it is immune, hypoglycemic to regulate, protect the liver, anticancer, anti-shock, cardiac stimulant, reducing blood lipid, the effect such as anti-oxidant.The current domestic Application and Development to the Fructus Corni resource mainly concentrates on medicinal, is one of primary raw material of producing " Liuwei Dihuang Wan ".In recent years, Fructus Corni also is applied to food service industry gradually, for making health food, jam, wine and beverage, but also take the report of Fructus Corni as primary raw material making snack food.
Summary of the invention
The present invention aims to provide a kind of technical matters that Fructus Corni is the main material production snack food of take, and enriches the kind of Fructus Corni fabricated product on market, enlarges range of application, thus the health-care effect of performance Fructus Corni.
Concrete scheme of the present invention is:
A kind of preparation method of Fructus Corni leisure food comprises the following steps:
1) raw material cleans, pulls an oar:
Making beating after the Fructus Corni water is cleaned, soaks, as major ingredient;
By fresh fruit or the clean rear making beating of vegetable cleaning, as auxiliary material;
2) mix:
Major ingredient and auxiliary material are uniformly mixed, and add white granulated sugar, maltose and citric acid, constantly stir it is dissolved, mix as thick mixed slurry; In described mixed slurry, the mass ratio of mentioned component is: 40-60 parts, Fructus Corni slurry, 20-40 parts, fresh fruit or vegetables slurry, 15-20 parts of white granulated sugar and maltose, 0.5-2 parts of citric acids;
3) scraping blade:
Mixed slurry is evenly scraped on clean flat board, formed one deck slurry diaphragm;
4) dry:
The scraping blade rear plate is sent into to drying room and dry, remove the part moisture in slurry;
5) peel, cut moulding, test package:
Slurry diaphragm after drying is taken off from flat board, cut into definite shape, test package.
In the preparation method of above-mentioned a kind of Fructus Corni leisure food, step 1) major ingredient used is the Fructus Corni dried.
In the preparation method of above-mentioned a kind of Fructus Corni leisure food, the mixture that the fresh fruit in step 1) is hawthorn, apple, Kiwi berry, banana or above-mentioned fruit; The mixture that described fresh vegetables is carrot, pumpkin, Ipomoea batatas or above-mentioned vegetables.
In the preparation method of above-mentioned a kind of Fructus Corni leisure food, step 2) in, the quality of mixed slurry is 100 parts of meters, and wherein the Fructus Corni slurry is 55 parts, 25 parts, fresh Kiwi berry slurry, 18 parts of white granulated sugar and maltose, 2 parts of citric acids.
In the preparation method of above-mentioned a kind of Fructus Corni leisure food, step 2) in, the quality of mixed slurry is 100 parts of meters, and wherein the Fructus Corni slurry is 50 parts, 29 parts, new light violet potato slurry, 20 parts of white granulated sugar and maltose sugar, 1 part of citric acid.
In the preparation method of above-mentioned a kind of Fructus Corni leisure food, step 2) in, the quality of mixed slurry is 100 parts of meters, and wherein the Fructus Corni slurry is 45 parts, 35 parts, fresh carrot slurry, 18 parts of white granulated sugar and maltose sugar, 2 parts of citric acids, configuration mixed slurry.
In the preparation method of above-mentioned a kind of Fructus Corni leisure food, white granulated sugar, maltose ratio are 3:1-5:1.
In the preparation method of above-mentioned a kind of Fructus Corni leisure food, in step 3), flat board used is armorplate glass.
In the preparation method of above-mentioned a kind of Fructus Corni leisure food, in step 4), drying condition is: the hot air circulation wind speed is 0.2-0.5m/s, and temperature is 50-85 ℃, dries 5-8h, dry to the moisture of slurry be 15%-25%.
In the preparation method of above-mentioned a kind of Fructus Corni leisure food, in step 3), the thickness of slurry diaphragm is 0.3-1 ㎝.
The beneficial effect that the present invention has is as follows:
1, the present invention extends field of food by the Fructus Corni application from existing simple medicinal field, has effectively enlarged its range of application.
2, to adopt the Fructus Corni dry be raw material in the present invention, and especially lower period at the Fructus Corni cost of material, significant for the market problem that solves Fructus Corni.
3, the prepared leisure food of the present invention be take Fructus Corni as major ingredient, by adding other vegetables and fruit raw material, can effectively improve mouthfeel and the color and luster of Fructus Corni food, increases the popular degree of recognition to this food.
4, the present invention adds other vegetables and fruit in Fructus Corni, can give full play to the mixed health effect of Fructus Corni and vegetables, fruit, is beneficial to health.
The accompanying drawing explanation
Fig. 1 is the preparation were established figure of Fructus Corni leisure food of the present invention;
The specific embodiment
As shown in Figure 1, indication leisure food of the present invention is to take the Fructus Corni slurry as primary raw material, and mixed fruit or vegetables slurry add white granulated sugar and maltose and citric acid.Adjust the raw material proportioning, make the Fructus Corni slurry account for 40-60%, fresh fruit or vegetables slurry account for 20-40%, and white granulated sugar and maltose account for 15-20%, and citric acid accounts for 0.5-2%.Through scraping blade, oven dry, peel, cut moulding, the operations such as packing finally are prepared into the Fructus Corni leisure food.
Embodiment 1
1) raw material cleans, pulls an oar: making beating after the Fructus Corni water is cleaned, soaks, and as major ingredient.By cleaning up after fresh Kiwi berry peeling, standby as the auxiliary material making beating.
2) mix: the quality of mixed slurry of take is 100 parts, presses 55 parts, Fructus Corni slurry, 25 parts, fresh Kiwi berry slurry, 18 parts of white granulated sugar and maltose sugar, 2 parts of citric acids, configuration mixed slurry.
3) scraping blade: the complete slurry that will mix, prepare burden, evenly scrape on clean glass plate, form one deck slurry diaphragm that approximately 0.5 ㎝ is thick.
4) dry: glass plate and material are lain in a horizontal plane on stainless steel frame and send into drying room, under 75 ℃ of conditions, dry 6h, remove the part moisture in slurry.
5) peel, cut moulding, test package: Fructus Corni, the fruit mixed slurry diaphragm after drying, from glass plate, take off, cut into definite shape, test package.
Embodiment 2
1) raw material cleans, pulls an oar: making beating after the Fructus Corni water is cleaned, soaks, and as major ingredient.By cleaning up after new light violet potato peeling, standby as the auxiliary material making beating.
2) mix: the quality of mixed slurry of take is 100 parts, presses 50 parts, Fructus Corni slurry, 29 parts, new light violet potato slurry, 20 parts of white granulated sugar and maltose sugar, 1 part of citric acid, configuration mixed slurry.
3) scraping blade: the complete slurry that will mix, prepare burden, evenly scrape on clean glass plate, form one deck slurry diaphragm that approximately 0.8 ㎝ is thick.
4) dry: glass plate and material are lain in a horizontal plane on stainless steel frame and send into drying room, under 75 ℃ of conditions, dry 6h, remove the part moisture in slurry.
5) peel, cut moulding, test package: Fructus Corni, the fruit mixed slurry diaphragm after drying, from glass plate, take off, cut into definite shape, test package.
Embodiment 3
1) raw material cleans, pulls an oar: making beating after the Fructus Corni water is cleaned, soaks, and as major ingredient.To after the fresh carrot peeling, clean up, standby as the auxiliary material making beating.
2) mix: the quality of mixed slurry of take is 100 parts, presses 45 parts, Fructus Corni slurry, 35 parts, fresh carrot slurry, 18 parts of white granulated sugar and maltose sugar, 2 parts of citric acids, configuration mixed slurry.
3) scraping blade: the complete slurry that will mix, prepare burden, evenly scrape on clean glass plate, form one deck slurry diaphragm that approximately 0.5 ㎝ is thick.
4) dry: glass plate and material are lain in a horizontal plane on stainless steel frame and send into drying room, under 70 ℃ of conditions, dry 8h, remove the part moisture in slurry.
5) peel, cut moulding, test package: Fructus Corni, the fruit mixed slurry diaphragm after drying, from glass plate, take off, cut into definite shape, test package.
Claims (10)
1. the preparation method of a Fructus Corni leisure food comprises the following steps:
1) raw material cleans, pulls an oar:
Making beating after the Fructus Corni water is cleaned, soaks, as major ingredient;
By fresh fruit or the clean rear making beating of vegetable cleaning, as auxiliary material;
2) mix:
Major ingredient and auxiliary material are uniformly mixed, and add white granulated sugar, maltose and citric acid, constantly stir it is dissolved, mix as thick mixed slurry; In described mixed slurry, the mass ratio of mentioned component is: 40-60 parts, Fructus Corni slurry, 20-40 parts, fresh fruit or vegetables slurry, 15-20 parts of white granulated sugar and maltose, 0.5-2 parts of citric acids;
3) scraping blade:
Mixed slurry is evenly scraped on clean flat board, formed one deck slurry diaphragm;
4) dry:
The scraping blade rear plate is sent into to drying room and dry, remove the part moisture in slurry;
5) peel, cut moulding, test package:
Slurry diaphragm after drying is taken off from flat board, cut into definite shape, test package.
2. the preparation method of a kind of Fructus Corni leisure food as claimed in claim 1, it is characterized in that: step 1) major ingredient used is the Fructus Corni dried.
3. the preparation method of a kind of Fructus Corni leisure food as claimed in claim 1, is characterized in that: the mixture that the fresh fruit in step 1) is hawthorn, apple, Kiwi berry, banana or above-mentioned fruit; The mixture that described fresh vegetables is carrot, pumpkin, Ipomoea batatas or above-mentioned vegetables.
4. the preparation method of one of as any as claims 1 to 3 described a kind of Fructus Corni leisure food, it is characterized in that: step 2) in the quality of mixed slurry be 100 parts of meters, wherein the Fructus Corni slurry is 55 parts, 25 parts, fresh Kiwi berry slurry, 18 parts of white granulated sugar and maltose, 2 parts of citric acids.
5. the preparation method of one of as any as claims 1 to 3 described a kind of Fructus Corni leisure food, it is characterized in that: step 2) in the quality of mixed slurry be 100 parts of meters, wherein the Fructus Corni slurry is 50 parts, 29 parts, new light violet potato slurry, 20 parts of white granulated sugar and maltose sugar, 1 part of citric acid.
6. the preparation method of one of as any as claims 1 to 3 described a kind of Fructus Corni leisure food, it is characterized in that: step 2) in the quality of mixed slurry be 100 parts of meters, wherein the Fructus Corni slurry is 45 parts, 35 parts, fresh carrot slurry, 18 parts of white granulated sugar and maltose sugar, 2 parts of citric acids, the configuration mixed slurry.
7. the preparation method of one of as any as claims 1 to 3 described a kind of Fructus Corni leisure food, it is characterized in that: described white granulated sugar, maltose ratio are 3:1-5:1.
8. the preparation method of a kind of Fructus Corni leisure food as claimed in claim 1, it is characterized in that: in step 3), flat board used is armorplate glass.
9. the preparation method of a kind of Fructus Corni leisure food as claimed in claim 1, it is characterized in that: in step 4), drying condition is: the hot air circulation wind speed is 0.2-0.5m/s, temperature is 50-85 ℃, dries 5-8h, dry to the moisture of slurry be 15%-25%.
10. the preparation method of a kind of Fructus Corni leisure food as claimed in claim 1, it is characterized in that: in step 3), the thickness of slurry diaphragm is 0.3-1 ㎝.
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| CN104187487A (en) * | 2014-07-24 | 2014-12-10 | 林旭虹 | Dogwood cake and preparation method thereof |
| CN104642963A (en) * | 2015-03-25 | 2015-05-27 | 汉中宏玮食品有限公司 | Preparation method of konjak snack food |
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| 黄娟等: "苹果枣片", 《江苏食品与发酵》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187487A (en) * | 2014-07-24 | 2014-12-10 | 林旭虹 | Dogwood cake and preparation method thereof |
| CN104642963A (en) * | 2015-03-25 | 2015-05-27 | 汉中宏玮食品有限公司 | Preparation method of konjak snack food |
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