CN103734444A - Processing method of maca instant food - Google Patents
Processing method of maca instant food Download PDFInfo
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- CN103734444A CN103734444A CN201310717134.0A CN201310717134A CN103734444A CN 103734444 A CN103734444 A CN 103734444A CN 201310717134 A CN201310717134 A CN 201310717134A CN 103734444 A CN103734444 A CN 103734444A
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Abstract
The invention relates to food processing, and discloses a processing method of maca instant food. The method comprises the following steps: firstly, preprocessing the fresh maca fruits; carrying out vacuum sugar infiltration on the preprocessed fresh maca fruits, and then drying, so as to obtain the instant food, wherein vacuum sugar infiltration comprises the steps of preparing a mixed water solution from 30-60% of sugar and 0.1-0.5% of citric acid, putting into a stainless steel vacuum container, dipping in liquid glucose of which the vacuum degree is 0.085MPa at the temperature of 60 DEG C for 30 minutes; carrying out vacuum breaking, and continuing to dip at constant pressure for 3-5H. The maca instant food has the advantages that the natural shapes, colors and luster, and unique flavors of fresh fruits and dry sheets are inherited, and the maca instant food is convenient to eat and free of a pungent smell.
Description
Technical field
The present invention relates to food processing, especially relate to a kind of processing method of the agate coffee ready-to-eat food having no irritating odor.
Background technology
Agate coffee (MACA), a kind of 3500 meters of above plateau draft Cruciferae medicine foods of South America Peru Andes district height above sea level that are grown in are treasured plant.Can be without fertilizer, anoxic, day and night temperature is large, under long-term ice-bound unique environments, absorb soil elite and normal growth, inside be rich in multiple nutritional components, as protein, amino acid, polysaccharide, mineral matter zinc, calcium, iron, phosphorus, iodine etc., vitamin C, B1, B2, B6 etc., the exclusive agate coffee acid amides of agate coffee wherein, agate coffee alkene is more described as natural vigour nutrient by scientist, agate coffee (MACA) is regarded as by Inca the present that Andes god grants always for thousands of years, be referred to as " South America ginseng " " hormone engine ", to increasing property power, antifatigue, antianxieties etc. have remarkable efficacy, one of the whole world ten large situation of selling well health products.Within 1999, american plant scholar doctor Zheng Bailin takes the lead in finding agate coffee alkene, agate coffee acid amides in agate card, 2 kinds of amino acids materials that the mankind can not oneself produce, the two directly acts on hypothalamus-hypophysis axle and produces more powerful balance internal system, activation and the hormonal usefulness of balance human body.Agate coffee is so far, unique discovery can regulate and control by hypothalamus the pure natural substance of human body self hormone secretion in the world, two kinds of alkaloids with agate coffee (MACA) name of exclusive agate coffee acid amides and agate coffee alkene, by exciting human self internal system, nurse one's health from inside to outside, allow the allomeric function of health slowly repair, get back to state at an early age.Form the mechanism Operation System of a set of leading from-inner-to-outer, overall enhanced physique.Agate coffee alkene, agate coffee acid amides are more identified as the landmark great discovery of 20th century human life's scientific domain.In the 16th the global medical congress that International Medical expert holds in the U.S., declaring: the nutritive value of agate coffee has surmounted any plant in the world far away, is undisputed [king of world's invigorant]!
The hundreds of kind product that the states such as agate coffee (MACA) Yi Peru, the U.S., Canada, Britain, Holland, Switzerland, Japan, France, Australia, Spain produce, mostly sells with the form of nutritional health food.Deep processing form and the product of domestic agate coffee food are all more single.Peru produces 400 tons of agate coffee raw materials now per year, far can not meet growing in the world needs.Within 2002, agate coffee is planted experimentally successfully at Lijing, and in May, 2011 health ministry approval agate coffee is new resource food, and agate coffee enters new developing period and historic opportunities in China.Agate coffee planting scale reaches 20,000 mu for 2013, and output reaches 1200 tons.Can meet the Chinese needs of part!
Although agate coffee is high-quality nutrition product, the penetrating odor of its fresh fruit and dry fruit (sheet) itself has affected the popularization of its product, although the elite sheet of making through improving, taste can not be satisfactory, and to taste be also containing clothes.
Summary of the invention
For solving the penetrating odor of present agate coffee fresh fruit and dry fruit (sheet) itself, affect the problem of its eating mouth feel, the object of the invention is to provide a kind of intrinsic shape, color and luster and unique smell with fresh fruit, dry plate, and the processing method of the agate coffee ready-to-eat food having no irritating odor.
The present invention realizes by following technical measures, and a kind of processing method of agate coffee ready-to-eat food is first carried out pretreatment by agate coffee fresh fruit, and pretreated agate coffee fresh fruit is carried out being dried to ready-to-eat food after vacuum sugar infiltration; Described vacuum sugar infiltration is that the sugar with 30%--60% adds 0.1-0.5% citric acid and is made into mixed aqueous solution and puts into stainless-steel vacuum container, in vacuum, be to flood 30min under the environment of 0.085MPa liquid glucose temperature 60 C, then vacuum breaker, continues to flood 3-5H under normal pressure.
As a kind of optimal way, described vacuum sugar infiltration is that the sugar with 40%--50% adds 0.25% citric acid and is made into mixed aqueous solution and puts into stainless-steel vacuum container, in vacuum, be to flood 30min under the environment of 0.085MPa liquid glucose temperature 60 C, then vacuum breaker, continues to flood 3-5H under normal pressure.
As a kind of optimal way, described sugar is any one or more the combination in honey, white granulated sugar, maltose, brown sugar, rock sugar, galactolipin, glucose, fructose, lactose.
As a kind of optimal way, described pretreatment comprises the following steps:
(1), shaping: select as required the different shape of agate coffee fresh fruit, unnecessary extra fine hair root is removed;
(2), clean: with clear water or warm water, repeatedly clean silt and foreign material on the hair root that agate coffee is tiny;
(3), cutting: root, directly through being less than 2.5CM without cutting, is cut the root of 2.5CM-3.5CM flatly open with cutter, and the root that is greater than 3.5CM is cut two mouthfuls or three mouthfuls open, is cut into agate coffee bar, and while cuing open, cutter, to fruit root, prevents from cutting partially; Or be cut into the rhombus sheet of 1-1.5CM;
(4), look is protected in sclerosis: agate coffee bar or sheet are put into the clarification limewash of 2% concentration and soaked the 3-5 hour color retention that hardens;
(5), rinsing: will pass through agate coffee bar or the sheet of cure process, use flows clear water rinsing to pH value neutrality, drains Yu Shui, standby;
(6), blanching: agate coffee bar or sheet that rinsing is clean drop in boiling water pot, and heating keeps 90 ℃ of left and right of coolant-temperature gage, pulls out after approximately 5 minutes.
As a kind of optimal way, stainless steel knife is used in the cutting of described step (3), and the boiling water pot of described step (6) uses stainless-steel pan.
As a kind of optimal way, after described vacuum sugar infiltration, also comprise airing step:
Agate coffee bar after vacuum sugar infiltration or sheet are taken out to airing, be finished product a little after airing, sterile workshop is carried out after shaping, adopts complex food bag to carry out vacuum packaging, then adopts microwave sterilizing; Become agate coffee preserved fruit.
As a kind of optimal way, after described vacuum sugar infiltration, also comprise baking step:
By the agate coffee bar after vacuum sugar infiltration or the most liquid glucose of sheet drop, individual layer intersperses among in drip pan, enters drying room, at 65 ℃ of temperature, is dried to agate coffee bar or sheet tack-free, and slightly, till elasticity, required time is 6-8 hour; After oven dry, agate coffee bar or sheet are taken out, after airing, be finished product; After shaping, carry out the vacuum packaging of complex food bag and become agate coffee preserved fruit.
As a kind of optimal way, after described oven dry, also comprise baking procedure:
The agate coffee bar of oven dry or sheet are proceeded to baking, improve temperature to 65～70 ℃, keep 12～15 hours, so far, the moisture of agate coffee bar or sheet has been down to 25%～30%; Further improve subsequently furnace temperature to 75～80 ℃, keep 4～6 hours, the moisture of agate coffee bar or sheet can be down to 15%～20%, reaches tack-free, dryer and comfortableer, slightly flexible degree, and roasting procedure can finish; Then with food bag vacuum packaging, become the tough crisp food of agate coffee.
The present invention utilize agate coffee fresh fruit the liquid glucose of certain concentration and specific vacuum condition lower with liquid glucose in each composition react, when not changing agate coffee distinctive odor, can effectively remove the penetrating odor road of agate coffee, improve the mouthfeel of agate coffee.Make this health-nutrition product of agate coffee become a kind of brand-new product form---agate coffee preserved fruit, preserved fruit etc., it has inherited intrinsic shape, color and luster and unique smell of fresh fruit, dry plate from outward appearance and taste, has removed penetrating odor road and makes it have good mouthfeel; The present invention is carried out to suitable seasoning simultaneously, can make it have the series of products that spicy taste, ginger juice taste, garlic taste, green onion fragrance, sauce fragrance, fresh flower taste, seafood taste, lichee taste, chocolate flavoured, mango taste or durian taste etc. form various tastes.Product of the present invention can supplement brain nutriment for human body, supplement energy, improve human endocrine, improve the effect of sexuality, after eating, not only bring meeting on taste, can also make people be in a cheerful frame of mind, energetic, regulate health sub-health state, the pressure of releiving.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail.
A processing method for agate coffee ready-to-eat food, first carries out pretreatment by agate coffee fresh fruit, and pretreated agate coffee fresh fruit is carried out being dried to ready-to-eat food after vacuum sugar infiltration; Described vacuum sugar infiltration is that the sugar with 30%--60% adds 0.1-0.5% citric acid and is made into mixed aqueous solution and puts into stainless-steel vacuum container, in vacuum, be to flood 30min under the environment of 0.085MPa liquid glucose temperature 60 C, then vacuum breaker, continues to flood 3-5H under normal pressure.
This method utilize agate coffee fresh fruit the liquid glucose of certain concentration and specific vacuum condition lower with liquid glucose in sugar and citric acid react, when not changing agate coffee distinctive odor, can effectively remove the penetrating odor road of agate coffee, improve the mouthfeel of agate coffee.It has inherited intrinsic shape, color and luster and unique smell of fresh fruit, dry plate from outward appearance and taste, has removed penetrating odor road and makes it have good mouthfeel.
The processing method of agate coffee ready-to-eat food of the present invention, on the basis of previous technique scheme, preferred method is: vacuum sugar infiltration is that the sugar with 40%--50% adds 0.25% citric acid and is made into mixed aqueous solution and puts into stainless-steel vacuum container, in vacuum, be to flood 30min under the environment of 0.085MPa liquid glucose temperature 60 C, then vacuum breaker, continues to flood 3-5H under normal pressure.
The processing method of agate coffee ready-to-eat food of the present invention, on the basis of previous technique scheme, sugar specifically can be selected any one or more the combination in honey, white granulated sugar, maltose, brown sugar, rock sugar, galactolipin, glucose, fructose, lactose.
The processing method of agate coffee ready-to-eat food of the present invention is on the basis of previous technique scheme, as follows as a kind of preferred steps of preprocess method:
(1), shaping: select as required the different shape of agate coffee fresh fruit, unnecessary extra fine hair root is removed;
(2), clean: with clear water or warm water, repeatedly clean silt and foreign material on the hair root that agate coffee is tiny;
(3), cutting: root, directly through being less than 2.5CM without cutting, is cut the root of 2.5CM-3.5CM flatly open with cutter, and the root that is greater than 3.5CM is cut two mouthfuls or three mouthfuls open, is cut into agate coffee bar, and while cuing open, cutter, to fruit root, prevents from cutting partially; Or be cut into the rhombus sheet of 1-1.5CM; Agate coffee of the present invention section is not only limited to bar and the sheet of general type, also comprises the forms such as piece, fourth, silk of various variations;
(4), look is protected in sclerosis: agate coffee bar or sheet are put into the clarification limewash of 2% concentration and soaked the 3-5 hour color retention that hardens;
(5), rinsing: will pass through agate coffee bar or the sheet of cure process, use flows clear water rinsing to pH value neutrality, drains Yu Shui, standby;
(6), blanching: agate coffee bar or sheet that rinsing is clean drop in boiling water pot, and heating keeps 90 ℃ of left and right of coolant-temperature gage, pulls out after approximately 5 minutes.
The processing method of agate coffee ready-to-eat food of the present invention, on the basis of previous technique scheme, stainless steel knife is used in the cutting of step (3), and the boiling water pot of described step (6) uses stainless-steel pan.Thereby guarantee to greatest extent the quality of agate coffee food.
The processing method of agate coffee ready-to-eat food of the present invention, on the basis of previous technique scheme, also comprises the step that is processed as agate coffee preserved fruit after vacuum sugar infiltration:
Agate coffee bar after vacuum sugar infiltration or sheet are taken out to airing, be finished product a little after airing, sterile workshop is carried out after shaping, adopts complex food bag to carry out vacuum packaging, then adopts microwave sterilizing; Become agate coffee preserved fruit.
The processing method of agate coffee ready-to-eat food of the present invention, on the basis of previous technique scheme, also comprises the step that is processed into agate coffee preserved fruit after vacuum sugar infiltration:
By the agate coffee bar after vacuum sugar infiltration or the most liquid glucose of sheet drop, individual layer intersperses among in drip pan, enters drying room, at 65 ℃ of temperature, is dried to agate coffee bar or sheet tack-free, and slightly, till elasticity, required time is 6-8 hour; After oven dry, agate coffee bar or sheet are taken out, after airing, be finished product; After shaping, carry out the vacuum packaging of complex food bag and become agate coffee preserved fruit.
The processing method of agate coffee ready-to-eat food of the present invention, on the basis of previous technique scheme, is processed into and also comprises the step that is processed into the tough crisp food of agate coffee after agate coffee preserved fruit:
The agate coffee bar of oven dry or sheet are proceeded to baking, improve temperature to 65～70 ℃, keep 12～15 hours, so far, the moisture of agate coffee bar or sheet has been down to 25%～30%; Further improve subsequently furnace temperature to 75～80 ℃, keep 4～6 hours, the moisture of agate coffee bar or sheet can be down to 15%～20%, reaches tack-free, dryer and comfortableer, slightly flexible degree, and roasting procedure can finish; Then with food bag vacuum packaging, become the tough crisp food of agate coffee.
The present invention also can carry out suitable seasoning, makes it have the series of products that spicy taste, ginger juice taste, garlic taste, green onion fragrance, sauce fragrance, fresh flower taste, seafood taste, lichee taste, chocolate flavoured, mango taste or durian taste etc. form various tastes.
The present invention adopts different oven dry, baking process, just there is different product forms out, the product of not drying is agate coffee preserved fruit, can do the instant pot foods of different tastes, can use agate coffee preserved fruit to add the fruit grain of use as fillings and the beverage of various dessert.The product of drying is agate coffee preserved fruit.Can further process the instant pot foods of different tastes; The agate coffee preserved fruit of can also take is processed various food as food materials, as agate coffee preserved fruit bread, and agate coffee preserved fruit biscuit, agate coffee preserved fruit dessert etc.What baking was dry is the tough crisp food of agate coffee, can make different tastes instant, sustained, have crisp strength, nutty crisp pot foods of agate coffee.
The agate coffee food taking convenience that the present invention processes is a Gospel with respect to take tablet having the colony of obstacle.Strictly control in process of production heavy metals exceeding standard, the green essence that keeps organic food, through detecting the composition human body not being had side effects, through eating of up to a hundred people, adult is edible 15--19 gram of left and right for each person every day, for improving immunity, improve sexual function, improve hypertrophy of the prostate, reconcile endocrine and antifatigue, anti-oxidant, antitumor, anti-mental depression, anti-inferior health etc. have certain effect.
The edible effect of various crowds is as following table:
| Situation before using | Number | Service time | Efficient (%) | Situation after using |
| Tired, depressed | 168 | 30 days | 92.2 | Regain one's strength, eliminate tired |
| Mental depression | 230 | 30 days | 69.6 | Mental depression is eliminated |
| Men and women lacks sexual desire | 126 | 30 days | 94.6 | Men and women recovers normal physiological demand and desire |
More than that the processing method of agate coffee ready-to-eat food of the present invention is set forth; be used for helping to understand the present invention; but embodiments of the present invention are not restricted to the described embodiments; anyly do not deviate from the change done under the principle of the invention, modification, substitute, combination, simplify; all should be equivalent substitute mode, within being included in protection scope of the present invention.
Claims (8)
1. a processing method for agate coffee ready-to-eat food, is characterized in that: first agate coffee fresh fruit is carried out to pretreatment, and pretreated agate coffee fresh fruit is carried out being dried to ready-to-eat food after vacuum sugar infiltration; Described vacuum sugar infiltration is that the sugar with 30%--60% adds 0.1-0.5% citric acid and is made into mixed aqueous solution and puts into stainless-steel vacuum container, in vacuum, be to flood 30min under the environment of 0.085MPa liquid glucose temperature 60 C, then vacuum breaker, continues to flood 3-5H under normal pressure.
2. the processing method of agate coffee ready-to-eat food according to claim 1, it is characterized in that: described vacuum sugar infiltration is that the sugar with 40%--50% adds 0.25% citric acid and is made into mixed aqueous solution and puts into stainless-steel vacuum container, in vacuum, be to flood 30min under the environment of 0.085MPa liquid glucose temperature 60 C, then vacuum breaker, continues to flood 3-5H under normal pressure.
3. the processing method of agate coffee ready-to-eat food according to claim 1 and 2, is characterized in that: described sugar is any one or more the combination in honey, white granulated sugar, maltose, brown sugar, rock sugar, galactolipin, glucose, fructose, lactose.
4. the processing method of agate coffee ready-to-eat food according to claim 1 and 2, is characterized in that: described pretreatment comprises the following steps:
(1), shaping: select as required the different shape of agate coffee fresh fruit, unnecessary extra fine hair root is removed;
(2), clean: with clear water or warm water, repeatedly clean silt and foreign material on the hair root that agate coffee is tiny;
(3), cutting: root, directly through being less than 2.5CM without cutting, is cut the root of 2.5CM-3.5CM flatly open with cutter, and the root that is greater than 3.5CM is cut two mouthfuls or three mouthfuls open, is cut into agate coffee bar, and while cuing open, cutter, to fruit root, prevents from cutting partially; Or be cut into the rhombus sheet of 1-1.5CM;
(4), look is protected in sclerosis: agate coffee bar or sheet are put into the clarification limewash of 2% concentration and soaked the 3-5 hour color retention that hardens;
(5), rinsing: will pass through agate coffee bar or the sheet of cure process, use flows clear water rinsing to pH value neutrality, drains Yu Shui, standby;
(6), blanching: agate coffee bar or sheet that rinsing is clean drop in boiling water pot, and heating keeps 90 ℃ of left and right of coolant-temperature gage, pulls out after approximately 5 minutes.
5. the processing method of agate coffee ready-to-eat food according to claim 4, is characterized in that: stainless steel knife is used in the cutting of described step (3), and the boiling water pot of described step (6) uses stainless-steel pan.
6. the processing method of agate coffee ready-to-eat food according to claim 1 and 2, is characterized in that: after described vacuum sugar infiltration, also comprise airing step:
Agate coffee bar after vacuum sugar infiltration or sheet are taken out to airing, be finished product a little after airing, sterile workshop is carried out after shaping, adopts complex food bag to carry out vacuum packaging, then adopts microwave sterilizing; Become agate coffee preserved fruit.
7. the processing method of agate coffee ready-to-eat food according to claim 1 and 2, is characterized in that: after described vacuum sugar infiltration, also comprise baking step:
By the agate coffee bar after vacuum sugar infiltration or the most liquid glucose of sheet drop, individual layer intersperses among in drip pan, enters drying room, at 65 ℃ of temperature, is dried to agate coffee bar or sheet tack-free, and slightly, till elasticity, required time is 6-8 hour; After oven dry, agate coffee bar or sheet are taken out, after airing, be finished product; After shaping, carry out the vacuum packaging of complex food bag and become agate coffee preserved fruit.
8. the processing method of agate coffee ready-to-eat food according to claim 7, is characterized in that: after described oven dry, also comprise baking procedure:
The agate coffee bar of oven dry or sheet are proceeded to baking, improve temperature to 65～70 ℃, keep 12～15 hours, so far, the moisture of agate coffee bar or sheet has been down to 25%～30%; Further improve subsequently furnace temperature to 75～80 ℃, keep 4～6 hours, the moisture of agate coffee bar or sheet can be down to 15%～20%, reaches tack-free, dryer and comfortableer, slightly flexible degree, and roasting procedure can finish; Then with food bag vacuum packaging, become the tough crisp food of agate coffee.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310717134.0A CN103734444B (en) | 2013-12-23 | 2013-12-23 | The processing method of Lepidinm meyenii Walp instant food |
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| CN201310717134.0A CN103734444B (en) | 2013-12-23 | 2013-12-23 | The processing method of Lepidinm meyenii Walp instant food |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256605A (en) * | 2014-10-10 | 2015-01-07 | 钱莉秋 | Maca slice processing technology |
| CN104522275A (en) * | 2014-12-22 | 2015-04-22 | 王清哲 | Preparation method of instant maca |
| CN104642702A (en) * | 2015-03-19 | 2015-05-27 | 郝燕 | Preparation method of noble dendrobium stem preserved fruits |
| CN107156745A (en) * | 2016-03-08 | 2017-09-15 | 云南奥咖生物技术有限公司 | A kind of joint production process of the sweet piece of maca and maca honey |
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| CN101595932A (en) * | 2009-06-04 | 2009-12-09 | 王建新 | Novel technology for processing preserved kumquat |
| CN102626171A (en) * | 2012-03-30 | 2012-08-08 | 云南省农业科学院高山经济植物研究所 | Health care food containing maca and production process thereof |
| CN202552034U (en) * | 2012-04-12 | 2012-11-28 | 李翔 | Maca chocolate |
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2013
- 2013-12-23 CN CN201310717134.0A patent/CN103734444B/en not_active Expired - Fee Related
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| CN101595932A (en) * | 2009-06-04 | 2009-12-09 | 王建新 | Novel technology for processing preserved kumquat |
| CN102626171A (en) * | 2012-03-30 | 2012-08-08 | 云南省农业科学院高山经济植物研究所 | Health care food containing maca and production process thereof |
| CN202552034U (en) * | 2012-04-12 | 2012-11-28 | 李翔 | Maca chocolate |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256605A (en) * | 2014-10-10 | 2015-01-07 | 钱莉秋 | Maca slice processing technology |
| CN104256605B (en) * | 2014-10-10 | 2016-01-20 | 钱莉秋 | A kind of agate coffee slice processing technique |
| CN104522275A (en) * | 2014-12-22 | 2015-04-22 | 王清哲 | Preparation method of instant maca |
| CN104642702A (en) * | 2015-03-19 | 2015-05-27 | 郝燕 | Preparation method of noble dendrobium stem preserved fruits |
| CN107156745A (en) * | 2016-03-08 | 2017-09-15 | 云南奥咖生物技术有限公司 | A kind of joint production process of the sweet piece of maca and maca honey |
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| CN103734444B (en) | 2016-06-08 |
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Granted publication date: 20160608 Termination date: 20211223 |