CN103609988B - Moringa vegetable paper and preparation method thereof - Google Patents
Moringa vegetable paper and preparation method thereof Download PDFInfo
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- CN103609988B CN103609988B CN201310571816.5A CN201310571816A CN103609988B CN 103609988 B CN103609988 B CN 103609988B CN 201310571816 A CN201310571816 A CN 201310571816A CN 103609988 B CN103609988 B CN 103609988B
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- 235000011347 Moringa oleifera Nutrition 0.000 title claims abstract description 155
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 241000220215 Moringa Species 0.000 title claims abstract 53
- 239000002994 raw material Substances 0.000 claims abstract description 55
- 206010033546 Pallor Diseases 0.000 claims abstract description 36
- 238000001035 drying Methods 0.000 claims abstract description 21
- 239000000853 adhesive Substances 0.000 claims abstract description 17
- 230000001070 adhesive effect Effects 0.000 claims abstract description 17
- 239000000945 filler Substances 0.000 claims abstract description 12
- 239000004014 plasticizer Substances 0.000 claims abstract description 12
- 239000000084 colloidal system Substances 0.000 claims abstract description 8
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical group OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 14
- 239000002002 slurry Substances 0.000 claims description 13
- 238000005520 cutting process Methods 0.000 claims description 12
- 239000011734 sodium Substances 0.000 claims description 12
- 239000002362 mulch Substances 0.000 claims description 11
- 239000002985 plastic film Substances 0.000 claims description 11
- 229920006255 plastic film Polymers 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 229920001285 xanthan gum Polymers 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 229920002774 Maltodextrin Polymers 0.000 claims description 7
- 239000005913 Maltodextrin Substances 0.000 claims description 7
- 239000003292 glue Substances 0.000 claims description 7
- 235000011187 glycerol Nutrition 0.000 claims description 7
- 229940035034 maltodextrin Drugs 0.000 claims description 7
- 229910052708 sodium Inorganic materials 0.000 claims description 7
- 238000007605 air drying Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 3
- 230000006978 adaptation Effects 0.000 claims description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 3
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 5
- 238000004806 packaging method and process Methods 0.000 abstract description 4
- 238000004140 cleaning Methods 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 3
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 230000014759 maintenance of location Effects 0.000 abstract description 2
- 238000000465 moulding Methods 0.000 abstract description 2
- 238000003801 milling Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 244000179886 Moringa oleifera Species 0.000 description 103
- 239000000047 product Substances 0.000 description 11
- 238000010438 heat treatment Methods 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 238000002372 labelling Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 240000002900 Arthrospira platensis Species 0.000 description 1
- 235000016425 Arthrospira platensis Nutrition 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241000220214 Moringaceae Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 240000003243 Thuja occidentalis Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 230000002354 daily effect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 229910003460 diamond Inorganic materials 0.000 description 1
- 239000010432 diamond Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 210000003754 fetus Anatomy 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- -1 iginates Species 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000006651 lactation Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 229940082787 spirulina Drugs 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000032258 transport Effects 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
Abstract
The invention relates to a moringa vegetable paper and a preparation method of the moringa vegetable paper, and belongs to the technical field of deep processing of fruit and vegetable foods. The moringa vegetable paper is prepared from a fresh edible part of a moringa plant as a raw material by the following steps: cleaning, color-protecting, blanching, slicing, colloid milling, homogenizing, blending, filming, primarily drying, stripping the film; drying again, slicing, packaging and the like, and adding an adhesive, a plasticizer, a filler and a seasoner. The fresh edible part of the moringa is at least one of fresh moringa leaves, tender tips of the moringa, tender pods of the moringa and moringa flowers. The moringa vegetable paper disclosed by the invention is a vegetable leisure food which is abundant in nutrition and unique in flavor, and is good in molding effect, excellent in color and luster, proper in brittleness and tenacity, good in taste, and high in retention rate of nutritional ingredients.
Description
Technical field
The invention belongs to fruit-vegetable food processing technique field, be specifically related to the processing approach of a kind of vegetables of high nutritive value, i.e. moringa vegetable paper and preparation method thereof.
Background technology
Moringa (Moringa oleifera Lam.), be also called drumstick tree, Capparales Moringaceae plant, originates in India, is perennial tropical deciduous tree.Moringa taste is like spinach, and delicate fragrance is good to eat, is one of edible vegetable in India local people daily life.Leaf and the tender fruit pod of Moringa contain abundant nutritional labeling, gross protein value 25-29g in 100g leaf of Moringa dry powder, and crude fat content is about 8-9g, dietary fiber content 21-25g; Be rich in abundant trace element, wherein calcium content 1800-2600mg, potassium content 1500-1800mg, iron content 200-500mg; Be rich in abundant vitamin, wherein V
acontent 34mg, V
ccontent 54mg.The display of data that FAO provides, if the leaf of Moringa dry powder of three soupspoons (about 25g) just containing needed for child every day 270% V
a, the protein of 42%, the calcium of 125%, the iron of 70% and the Vc of 22%.For the women in conceived and lactation, leaf of Moringa can help me and fetus or baby to remain healthy, supplies a large amount of protein, minerals and vitamins.Its nutritive value is suitable with spirulina to have scholar to think.In addition, Moringa is also containing various bioactivators, and wherein oxidation resistant material just reaches kind more than 40, has augment nutritional as vegetables and food, the function of Dietotherapy health; Also be widely used in the aspect such as medicine, health care, be described as " Tree of Life ", " diamond in plant ".Moringa eats the best raw, but very short as fresh vegetables storage time; The biosynthesis amount of Moringa is high, is badly in need of carrying out deep processed product exploitation.At present, the research of the converted products such as leaf of Moringa powder, Pterigospermin capsules, Moringa biscuit, Moringa noodles, Moringa Yoghourt, Moringa tea of domestic and international patent and reported in literature, yet there are no the report of moringa vegetable paper.
Vegetable paper is that fruits and vegetables is become pasty state, adds thickener, then the food as a kind of scraps of paper carrying out drying and moulding and obtain.Vegetable paper product remains local flavor and the nutritional labeling of raw material, and low sugar, low sodium, low fat, low-heat, high dietary-fiber, is rich in vitamin, mineral matter, is particularly suitable for old man, partial eclipse children, diabetes patient and bariatric patients.In addition, Vegetable paper also has clear and melodious good to eat, and unique flavor is novel, is convenient to the features such as transport and storage.
Inventor, for being raw material with Moringa, provides moringa vegetable paper and preparation method thereof.
Summary of the invention
The object of the invention is to utilize high nutritive value, having the Moringa vegetables of good health-care effect is raw material, obtain moringa vegetable paper product by the optimizing research of formula, the route selection of processing technology and processing key parameter study, define the preparation method of moringa vegetable paper.Moringa vegetable paper of the present invention is yellow green, has good mouthfeel and special Moringa local flavor, and nutritious, easy to carry, has enriched the leisure food of Moringa.
Moringa vegetable paper of the present invention is with the fresh edible part of Moringa for raw material, adds adhesive, plasticizer, filler, flavoring be prepared from; The edible part that described Moringa is fresh is the fresh leaf of Moringa, the tender tip of Moringa, the tender pod of Moringa, Moringa spend at least one.Namely the composition of raw material can be the one of above-mentioned material, also can be that two or more is combined.Moringa magma by selecting materials, cleaning, blanching, protect look, cutting, defibrination be prepared from.The processing of moringa vegetable paper, need to add adhesive, plasticizer, filler, flavoring, be beneficial to Moringa paper conversion shaping and obtain good color and luster local flavor, shaping key problem in technology to add adhesive, adhesive can select sodium alginate, soluble starch, gelatin, xanthans, collagen, sodium carboxymethylcellulose (CMC-Na) etc., inventor finds to adopt xanthans: CMC-Na compound prescription is for best, proportioning is xanthans: CMC-Na is 3-5:1-2 by weight ratio, and the total adding proportion of adhesive is the 1-2% of Moringa raw material weight; Add glycerine as plasticizer, adding proportion is the 1-2% of Moringa raw material weight; Interpolation maltodextrin is filler, and adding proportion is the 6-8% of Moringa raw material weight; Interpolation salt, five-spice powder are flavoring, and adding proportion is respectively 0.1-0.3%, 0.2-0.6% of Moringa raw material weight.
The preparation method of moringa vegetable paper: select materials through (1) mainly through raw material, (2) clean, (3) protect look, blanching, (4) cutting, (5) glue grinds, (6) allocate, (7) homogeneous, (8) plastic film mulch, (9) first dry (preferred heated-air drying), (10) take off film, (11) are the step preparation such as dry (preferred microwave drying) again.
(1) selection of raw material: fresh, the non-yellow of ingredient requirement or brown stain, without rotting, without pollution by pesticides, coloury raw material, not using tender or excessively old raw material.Too tender moisture content of raw material is high, nutriment is few, and yield is low, and Moringa local flavor is not enough; Cross old tissue fibers content high, poor processability, mouthfeel is poor.
(2) clean: cleaning raw material, remove dust, impurity.
(3) look, blanching is protected: colour protecting liquid is 0.3-0.5%NaHCO
3solution or 0.1-0.2Na
2sO
3blanching 1-4min in solution, blanching temperature is 80-95 DEG C, drains the water after cooling, for subsequent use;
When raw material is the fresh leaf of Moringa, blanching temperature is 87-92 DEG C, and the time is 1-3min; Preferred blanching temperature is 90 DEG C, and the time is 2min;
When raw material is the tender pod of Moringa, blanching temperature is 93-97 DEG C, and the time is 3-5min; Preferably 95 DEG C, the time is 4min;
When raw material is the tender tip of Moringa, blanching temperature is 83-87 DEG C, and the time is 1-3min; Preferably 85 DEG C, the time is 2min;
When raw material is Moringa flower, blanching temperature is 83-87 DEG C, and the time is 0.5-1.5min; Preferably 85 DEG C, the time is 1min.
(4) cutting: the tender pod of cleaned Moringa, the tender tip are cut into the preferred lcm of 0.5-3cm() left and right segment; The fresh leaf of Moringa, flower are without cutting.
(5) defibrination: the Moringa vegetables after cooling being drained the water put into tissue refiner or colloid mill homogenate.Preferably, colloid mill is adopted to carry out twice defibrination, the preferred 3min of each 2-5min(), the Moringa magma of acquisition is finer and smoother, even.
(6) allocate: be, after the hot water of 70-80 DEG C, slowly add in Moringa magma, add thereafter plasticizer (glycerine), filler (maltodextrin), flavoring (salt, five-spice powder) successively in advance by xanthans, a small amount of temperature of CMC-Na.
(7) homogeneous: the slurry after allotment is carried out homogeneous.Processing condition is: temperature 20 DEG C-40 DEG C, pressure 15-20MPa, and homogenizing time is 3-5min.
(8) plastic film mulch: be poured on by slurry and be not stained with on baking tray, is coated with into about the thick diaphragm of 2mm with spreader.
(9) heated-air drying: the slurry after plastic film mulch carries out heat blowing drying process, and drying condition is: temperature 55 DEG C-75 DEG C, time 3h-5h.Optimal conditions is temperature 65 DEG C, time 4h.
(10) film is taken off: be dried to moisture and take off film about 10%, now film is easily taken off, non-friable.
(11) microwave drying: use the micro-wave oven of power output 600-800W to carry out microwave drying 1-2min.
Finally carry out cutting and packaging according to the respective standard of product again.
The present invention first with Moringa vegetables for raw material, be aided with maltodextrin, glycerine be quality improver and sodium carboxymethylcellulose, xanthans are adhesive, obtain moringa vegetable paper and produce optimum formula.Present invention employs hot blast+twice, microwave drying process,
Solve and simple use product in hot-air drying process not easily to take off film or the easy difficult problem such as crisp, shorten drying time, original local flavor and nutritional labeling and obtain more reservations, heating using microwave has expansion effect, and make product subsurface and internal soundness evenly, product quality is better.Microwave has effect of sterilization, sterilization simultaneously, makes the safer health of product, extended shelf-life.
Vegetable paper of the present invention is yellow green, has the Moringa vegetable flavor of crisp mouthfeel and delicate fragrance, and nutritious, easy to carry, can be used as a kind of leisure food, both can dry-eating, can also be used for cooking of soup stock.This rich choice of products deep processing series of products of Moringa oleifera, and remain the nutriment of Moringa preferably, there is the boundless prospect of marketing.
Detailed description of the invention
Moringa vegetable paper of the present invention is with the fresh edible part of Moringa for raw material, adds adhesive, plasticizer, filler, flavoring be prepared from; Raw material can for the fresh leaf of Moringa, the tender tip of Moringa, the tender pod of Moringa, Moringa spend at least one.
Adhesive adopts xanthans CMC-Na as composite adhesive, and its weight proportion is: xanthans 3-5 part, CMC-Na1-2 part; The total adding proportion of adhesive is the 1-2% of Moringa raw material weight; Plasticizer adopts glycerine, and adding proportion is the 1-2% of Moringa raw material weight; Filler adopts maltodextrin, and adding proportion is the 6-8% of Moringa raw material weight; Flavoring adopts salt, five-spice powder, and adding proportion is respectively 0.1-0.3%, 0.2-0.6% of Moringa raw material weight.
Preparation method comprises the steps: that raw material is selected materials through (1), and (2) are cleaned, and (3) protect look, blanching, (4) cutting, (5) glue mill, (6) are allocated, (7) homogeneous, (8) plastic film mulch, (9) dry for the first time, (10) take off film, and (11) are again dry, to obtain final product.
Wherein, (1) select materials step for selecting fresh, non-yellow or brown stain, without rotting, coloury raw material.
(3) protect look, blanching step is that fresh Moringa raw material is at 0.3-5%NaHCO
3or 0.1-2%Na
2sO
3blanching 1-4min in solution, blanching temperature is 80-95 DEG C, drains the water after cooling, for subsequent use;
When raw material is the fresh leaf of Moringa, blanching temperature is 87-92 DEG C, and the time is 1-3min; Preferred blanching temperature is 90 DEG C, and the time is 2min;
When raw material is the tender pod of Moringa, blanching temperature is 93-97 DEG C, and the time is 3-5min; Preferably 95 DEG C, the time is 4min;
When raw material is the tender tip of Moringa, blanching temperature is 83-87 DEG C, and the time is 1-3min; Preferably 85 DEG C, the time is 2min;
When raw material is Moringa flower, blanching temperature is 83-87 DEG C, and the time is 0.5-1.5min; Preferably 85 DEG C, the time is 1min.
(4) dicing step refer to when raw material be the tender pod of Moringa or/and the Moringa tender tip time, cut into the segment of 0.5-3cm; Preferably cut into the segment of 1cm.
(5) glue mill step obtains Moringa magma with colloid mill or tissue refiner's defibrination.
(6) adaptation step is first dissolved in by adhesive after in a small amount of 70-80 DEG C hot water slowly to add in Moringa magma, adds plasticizer, filler, flavoring successively thereafter.
(7) homogenizing step is 15-20MPa, 20-40 DEG C of homogeneous 3-5min, obtains homogeneous Moringa slurry.
(8) plastic film mulch step is that homogeneous Moringa slurry is paved into the film that thickness is 1.5-2.5mm.
(9) primary drying step film is placed in heated-air drying 3-5h under the condition at 55-75 DEG C.
(10) taking off film step is be dried to moisture to take off film when 8-12%; Preferred moisture takes off film 10% time.
(11) drying steps film is placed in the dry 1-2min of power output 600-800W micro-wave oven again.
Embodiment 1
(1) take Moringa fresh leaf blade 500g, the tender pod 500g of Moringa, clean up, dry moisture, leaf of Moringa is blanching 2min in 0.4% sodium acid carbonate, 90 DEG C of solution, and the tender pod of Moringa is blanching 4min in 0.4% sodium acid carbonate, 95 DEG C of solution;
(2) by tender for Moringa pod cutting to the segment of 1cm, be placed in colloid mill with Moringa blade and carry out twice defibrination, obtain Moringa magma; (3) xanthans 10g is taken, CMC-Na5g, molten with the pure water logging of 100ml80 DEG C, add in Moringa magma; Separately take maltodextrin 60g, salt 4g, five-spice powder 4g, glycerine 15g add in Moringa slurry, homogeneous 3min;
(4) get the good Moringa slurry 200ml of homogeneous be placed in area be 0.1 ㎡ be not stained with baking tray, plastic film mulch thickness is 2mm, takes off film after being placed in the dry 4h of drying box 65 DEG C of blast heatings;
(5) carry out after taking off film being cut into fritter, be placed in the micro-wave oven that power output is 600W, heat drying 90s.;
(6) moringa vegetable paper after heating carries out cutting and packaging.
Embodiment 2
(1) take Moringa fresh leaf blade 800g, the tender tip 100g of Moringa, Moringa fresh flower 100g, clean up, dry moisture, leaf of Moringa is at 0.1%Na
2sO
3blanching 2min in 95 DEG C of solution, 85 DEG C, the tender tip is containing 0.1%Na
2sO
3blanching 2min in solution; Moringa spends 85 DEG C containing 0.1%Na
2sO
3blanching 1min in solution;
(2) by tender for Moringa slightly cutting to the segment of 1cm, be placed in colloid mill carry out twice defibrination with Moringa blade, Moringa flower, obtain Moringa magma;
(3) xanthans 10g is taken, CMC-Na5g, molten with the pure water logging of 100ml80 DEG C, add in Moringa magma; Separately take maltodextrin 80g, salt 4g, five-spice powder 4g, glycerine 10g add in Moringa slurry, homogeneous 3min;
(4) get the good Moringa slurry 200ml of homogeneous be placed in area be 0.1 ㎡ be not stained with baking tray, plastic film mulch thickness is 2mm, takes off film after being placed in the dry 4h of drying box 65 DEG C of blast heatings;
(5) carry out after taking off film being cut into fritter, be placed in the micro-wave oven that power output is 800W, heat drying 60s;
(6) moringa vegetable paper after heating carries out cutting and packaging.
Moringa vegetable paper of the present invention is a kind of Vegetable paper leisure food of nutritious, unique flavor, and good forming effect, color and luster is excellent, and brittleness, toughness are suitable, good mouthfeel, and nutritional labeling retention rate is higher.
Claims (10)
1. moringa vegetable paper, is characterized in that: with the fresh edible part of Moringa for raw material, adds adhesive, plasticizer, filler, flavoring be prepared from;
Wherein, the edible part that described Moringa is fresh is the fresh leaf of Moringa, the tender tip of Moringa, the tender pod of Moringa, Moringa spend at least one;
Described adhesive is prepared with following weight proportion: xanthans: sodium carboxymethylcellulose proportioning is 3-5:1-2; The total adding proportion of adhesive is the 1-2% of Moringa raw material weight;
Described plasticizer is glycerine, and adding proportion is the 1-2% of Moringa raw material weight;
Described filler is maltodextrin, and adding proportion is the 6-8% of Moringa raw material weight;
Described flavoring is salt, five-spice powder, and adding proportion is respectively 0.1-0.3%, 0.2-0.6% of Moringa raw material weight;
Comprise the steps: that raw material is selected materials through step (1), (2) clean, (3) protect look, blanching, (4) cutting, (5) glue mill, (6) allocate, (7) homogeneous, (8) plastic film mulch, (9) dry for the first time, (10) take off film, (11) are again dry, to obtain final product;
Wherein, described (3) protect look, blanching step is that fresh Moringa raw material is at 0.3-5%NaHCO
3or 0.1-2%Na
2sO
3blanching 1-4min in solution, blanching temperature is 80-95 DEG C, drains the water after cooling, for subsequent use;
Described (5) glue mill step obtains Moringa magma with colloid mill or tissue refiner's defibrination;
Described (6) adaptation step is that first adhesive to be dissolved in a small amount of temperature be after the hot water of 70-80 DEG C, slowly adds in Moringa magma, adds plasticizer, filler, flavoring successively thereafter;
Described (7) homogenizing step is 15-20MPa, 20-40 DEG C of homogeneous 3-5min, obtains homogeneous Moringa slurry;
Described (8) plastic film mulch step is that homogeneous Moringa slurry is paved into the diaphragm that thickness is 1.5-2.5mm;
Described (9) primary drying step film is placed in heated-air drying 3-5h under the condition at 55-75 DEG C;
Described (11) again drying steps film are placed in the dry 1-2min of power output 600-800W micro-wave oven.
2. the preparation method of moringa vegetable paper according to claim 1, is characterized in that: comprise the steps: that raw material is selected materials through step (1), and (2) are cleaned, (3) look, blanching is protected, (4) cutting, (5) glue grinds, and (6) are allocated, (7) homogeneous, (8) plastic film mulch, (9) are dry for the first time, and (10) take off film, (11) again dry, to obtain final product;
Wherein, described (3) protect look, blanching step is that fresh Moringa raw material is at 0.3-5%NaHCO
3or 0.1-2%Na
2sO
3blanching 1-4min in solution, blanching temperature is 80-95 DEG C, drains the water after cooling, for subsequent use;
Described (5) glue mill step obtains Moringa magma with colloid mill or tissue refiner's defibrination;
Described (6) adaptation step is that first adhesive to be dissolved in a small amount of temperature be after the hot water of 70-80 DEG C, slowly adds in Moringa magma, adds plasticizer, filler, flavoring successively thereafter;
Described (7) homogenizing step is 15-20MPa, 20-40 DEG C of homogeneous 3-5min, obtains homogeneous Moringa slurry;
Described (8) plastic film mulch step is that homogeneous Moringa slurry is paved into the diaphragm that thickness is 1.5-2.5mm;
Described (9) primary drying step film is placed in heated-air drying 3-5h under the condition at 55-75 DEG C;
Described (11) again drying steps film are placed in the dry 1-2min of power output 600-800W micro-wave oven.
3. the preparation method of moringa vegetable paper according to claim 2, is characterized in that: described (3) are protected in look, blanching step:
When raw material is the fresh leaf of Moringa, blanching temperature is 87-92 DEG C, and the time is 1-3min;
When raw material is the tender pod of Moringa, blanching temperature is 93-97 DEG C, and the time is 3-5min;
When raw material is the tender tip of Moringa, blanching temperature is 83-87 DEG C, and the time is 1-3min;
When raw material is Moringa flower, blanching temperature is 83-87 DEG C, and the time is 0.5-1.5min.
4. the preparation method of moringa vegetable paper according to claim 3, is characterized in that: described (3) are protected in look, blanching step:
When raw material is the fresh leaf of Moringa, blanching temperature is 90 DEG C, and the time is 2min;
When raw material is the tender pod of Moringa, blanching temperature is 95 DEG C, and the time is 4min;
When raw material is the tender tip of Moringa, blanching temperature is 85 DEG C, and the time is 2min;
When raw material is Moringa flower, blanching temperature is 85 DEG C, and the time is 1min.
5. the preparation method of moringa vegetable paper according to claim 2, is characterized in that: described (1) select materials step for selecting fresh, non-yellow or brown stain, without rotting, coloury raw material.
6. the preparation method of moringa vegetable paper according to claim 2, is characterized in that: described (4) dicing step refer to when raw material be the tender pod of Moringa or/and the Moringa tender tip time, cut into the segment of 0.5-3cm.
7. the preparation method of moringa vegetable paper according to claim 6, is characterized in that: described (4) dicing step refer to when raw material be the tender pod of Moringa or/and the Moringa tender tip time, cut into the segment of 1cm.
8. the preparation method of moringa vegetable paper according to claim 2, is characterized in that: described (10) take off film step is be dried to moisture to take off film when 8-12%.
9. the preparation method of moringa vegetable paper according to claim 8, is characterized in that: described (10) take off film step is be dried to moisture to take off film 10% time.
10. the preparation method of moringa vegetable paper according to claim 2, is characterized in that: described (9) primary drying step film is placed in heated-air drying 4h under the condition at 65 DEG C.
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| JP6614663B2 (en) * | 2015-04-08 | 2019-12-04 | 康子 島田 | Vegetable or fruit dried sheet and method for producing the same |
| CN105475910A (en) * | 2015-12-28 | 2016-04-13 | 渤海大学 | Nutritional-type instant compound fruit and vegetable paper and preparation method thereof |
| CN106036366A (en) * | 2016-06-03 | 2016-10-26 | 通化师范学院 | Taraxacum mongolicum vegetable paper and preparation method thereof |
| CN106666541A (en) * | 2017-01-19 | 2017-05-17 | 西南大学 | Fruit and vegetable paper and preparation method thereof |
| CN107467581A (en) * | 2017-09-19 | 2017-12-15 | 湖南沃园食品有限公司 | A kind of sweet potato leaves mache food and preparation method thereof |
| CN108065282A (en) * | 2017-11-29 | 2018-05-25 | 武威霖沐科技发展有限公司 | A kind of preparation method of pumpkin Vegetable paper |
| CN108783300A (en) * | 2018-06-21 | 2018-11-13 | 佛山实瑞先导材料研究院（普通合伙） | A kind of Vegetable paper and preparation method thereof with antihypertensive healthcare effect |
| CN109169858A (en) * | 2018-09-17 | 2019-01-11 | 云南省农业科学院热区生态农业研究所 | A kind of processing method of Moringa vegetables |
| CN111248416A (en) * | 2019-09-05 | 2020-06-09 | 中国科学院沈阳应用生态研究所 | Vegetable powder and preparation method thereof |
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| CN102132927A (en) * | 2011-03-08 | 2011-07-27 | 中国林业科学研究院资源昆虫研究所 | Moringa oleifera leaf suspension drink |
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