CN103783111A - Burdock crisps and preparation method thereof - Google Patents
Burdock crisps and preparation method thereof Download PDFInfo
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- CN103783111A CN103783111A CN201410019692.4A CN201410019692A CN103783111A CN 103783111 A CN103783111 A CN 103783111A CN 201410019692 A CN201410019692 A CN 201410019692A CN 103783111 A CN103783111 A CN 103783111A
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Abstract
The invention discloses burdock crisps and a preparation method of the burdock crisps. The main raw materials of the burdock crisps include white granulated sugar, malt sugar, palm oil and burdock crisp chips. The burdock is used as the main raw material first, raw material preparation, selecting, washing, peeling, slicing, color protecting, deactivation of enzymes, cooling, leaching, sorting, freezing, unfreezing, dipping, flushing, re-freezing, vacuum low-temperature oil bath dehydration, flavoring and packaging are carried out in sequence to obtain the burdock crisp chips, and sugar melting, filtering, sugar boiling, blending, machine pressing, dicing and packaging are carried out in sequence to obtain the finished product of the burdock crisps. Because the burdock crisps are produced through the vacuum low-temperature oil bath dehydration technology, on the basis that the color, the special flavor substances and nutritional ingredients of the burdock are kept, the oil content of the burdock crisps is reduced, and the shelf life of the product is prolonged.
Description
Technical field
The present invention relates to a kind of burdock shortcake and preparation method thereof, belong to garden stuff processing technical field.
Background technology
Burdock, another name ox dish, Great Burdock Achene, evil reality, great burdock achene, bat thorn, Japan radish, Fructus Arctii, pizzle dish etc.Arctium composite family biennial herb plant, wild species are perennial root plants, cultigen is two, three years large-scale herbaceous plant of life.The main place of production is the ground such as Xuzhou, Hebei, Xinjiang.Burdock tender leaf and fleshy root edible, be the high health vegetables of a kind of nutritive value, has the title of " kings of vegetables ", and its nutritive value can, compared with ginseng, have the good reputation of " Fructus Arctii " in Japan.In Compendium of Material Medica, state in detail: burdock is warm in nature, taste is sweet nontoxic, lead to the twelve regular channels, remove the five internal organs bad odor, clothes are made light of one's life by commiting suicide resistance to old for a long time; There are heat-clearing, removing toxic substances, clearing damp, invigorating the spleen, appetizing, defaecation, enriching yin, kidney tonifying, beneficial gas, step-down, anti-stroke effect.
In the market the processing processing of burdock is confined to frozen dried or makes pickles etc., most researchers both at home and abroad more lay particular emphasis on the research of functional components in burdock, and seldom study processing technology, the especially leisure food take burdock as primary raw material of burdock, kind is less especially.
Summary of the invention
For above-mentioned existing technical problem, the first object of the present invention is to provide the burdock shortcake of a kind of color and luster that keeps burdock and distinctive flavor substance, nutritional labeling, and the second object is to reduce the oil content of this food, extend its shelf life.
Technical scheme of the present invention is as follows: a kind of burdock shortcake, mainly take burdock crisps as raw material, is aided with white granulated sugar, maltose and palm oil.Further, the mass ratio of the crisp each component of this burdock is: burdock crisps 35%-42%, white granulated sugar 23%-30%, maltose 23%-30%, palm oil 2%-3.5%.
The preparation method of above-mentioned a kind of burdock shortcake, makes the crisp finished product of burdock through changing sugar → filter → stir off → mix and stir → machine pressure → stripping and slicing → packing, and concrete preparation process is as follows:
A, change sugar: water dissolves white granulated sugar completely, and mixes with maltose;
B, filtration: white granulated sugar, maltose mixed liquor are filtered for subsequent use with 100 order copper sieves;
C, sugar cook: in the mixed sugar liquid after filtering, add 2%-3.5% palm oil, adopt naked light to stir off, treat that syrup is boiled;
D, mix and stir: burdock crisps is poured in boiled syrup, and uniform mixing rapidly, is all wrapped in the surface of burdock crisps by syrup;
E, machine are pressed: in the situation that sugared temperature keeps 70-80 ℃, the burdock crisps machine after mixing and stirring is pressed into multi-level loose structure, obtains burdock shortcake;
F, stripping and slicing: the crisp piece of burdock that machine is pressed cuts into blockage, then cooling;
G, packing: adopt the hard packing material of good seal performance, the burdock shortcake of blockage shape is wired up, obtain the crisp finished product of burdock.
Further, above-mentioned burdock crisps is take burdock as primary raw material, prepare → select → clean → remove the peel → cut into slices → protect that look → complete → cooling → draining → pick → freezing → thaw → flood → rinse → freezing → vacuum and low temperature oil bath dehydration → condiment → packing makes burdock crisps again through raw material, concrete preparation process is as follows:
(1) raw material is prepared: prepare burdock, citric acid, white granulated sugar and palm oil;
(2) select: reject burdock rotten, atrophy;
(3) clean: the burdock after selecting is rinsed well with clear water;
(4) peeling: will clean burdock peeling;
(5) section: peeling burdock is cut into the thin slice that 2.5-3mm is thick;
(6) protect look: burdock sheet 3 ‰ citric acid color stabilizers are protected to look, carry out pretreatment at fried front reply raw material, to keep the stable of pigment;
(7) complete: will protect burdock sheet after the look 3-5min that completes in the water of 100 ℃;
(8) cooling: to use rapidly clear water cooling burdock sheet after completing;
(9) draining: cooled burdock sheet is controlled to water;
(10) pick: in the burdock sheet after draining, pick out shape bigger than normal, irregular burdock and foreign matter;
(11) freezing: by freezing the burdock sheet of picking, temperature-38 ℃, more than freezing 4h;
(12) thaw: the burdock sheet clear water freezing is thawed, and draining 25-30min;
(13) dipping: soak 4-6h in the white sand liquid glucose that is 20-35% at diopter by the burdock sheet after thawing; Further, white sand liquid glucose also comprises that 0.5-1% is without salt compounded of iodine, 0.5 ‰ citric acids, and acidity is 3.5-4.5;
(14) rinse: the liquid glucose on burdock sheet surface after dipping is rinsed;
(15) freezing again: by again freezing the burdock sheet after rinsing, temperature-38 ℃, more than freezing 4h, as for subsequent use;
(16) vacuum and low temperature oil bath dehydration: burdock sheet for subsequent use is dosed in vacuum and low temperature oil bath dehydration equipment, and steam off after first the palm oil temperature in equipment being risen to 86 ℃ before feeding intake, after feeding intake, first open vacuum, until vacuum be-when 0.6MPa, open oil circulation, close oil drain valve, after unlatching oil bath switch 4-5min, close; After oil circulation 45-48min, open oil drain valve's oil extraction, close oil circulation simultaneously; After 4-5min, open de-oiling switch, de-oiling time 3-4min; Then close de-oiling switch, vacuum breaker, opens and gets rid of throttle, and discharging obtains burdock crisps.Further, the oil content of the crisp finished product of burdock is 17-21%, moisture≤5%.
Above-mentioned vacuum and low temperature oil bath dehydration technique is under lower temperature and higher vacuum, food to be processed, because material is in low-oxygen environment, this process can alleviate even avoids the oxidation of food in high temperature process, keep color and luster, local flavor and the nutrition of existing product, be therefore applicable to the processing of leisure food.And, vacuum system is for atmospheric pressure, in negative pressure state, its absolute pressure is lower than atmospheric pressure, thereby cause grease boiling temperature to reduce, under the state of this relatively hypoxia, carry out food processing, can alleviate the harm of even avoiding oxidation to bring, avoid frying temperature too high and produce harmful material, such as fat rancidity, enzymatic browning or other oxidation deterioration etc.Frying temperature reduction also makes grease to be recycled, and the low meeting of grease oxygen content under vacuum condition causes fried product oxygen-content reduction, is conducive to like this extend the pot-life of fried product.In addition, carry out de-oiling under vacuum condition, can avoid returning in normal pressure process in vacuum, oil is pressed in the porous organization of burdock crisps, lower to guarantee product oil content.
In sum, this product is take high-quality burdock as primary raw material, and the new kind of a burdock class leisure food is provided, and can not only farthest keep the original local flavor of burdock, and there is perfume (or spice), shortcake, crisp, sweet, pure taste, low fat, feature low in calories, both delicious, nutrition again.
Accompanying drawing explanation
Fig. 1 is the flow chart of the crisp preparation method embodiment of burdock of the present invention.
The specific embodiment
Below in conjunction with accompanying drawing, the invention will be further described.
In actual industrial production process, the primary raw material of burdock shortcake comprises white granulated sugar, maltose, palm oil and burdock crisps, and each constituent mass ratio is: white granulated sugar 23%-30%, maltose 23%-30%, palm oil 2%-3.5%, burdock crisps 35%-42%.Preparation process complete be divided into two greatly step, first prepare burdock crisps, coordinating white granulated sugar, maltose, palm oil to prepare burdock shortcake with burdock crisps.
Embodiment mono-: the concrete preparation process of burdock crisps in the time of suitability for industrialized production is as follows.
(1) raw material is prepared:
Burdock: adopt fresh, the full nothing of diameter < 3cm to rot, machinery-free wound, without the burdock of atrophy;
Citric acid: adopt dry, clean, odorless, graininess or the Powdered crystallization of purity more than 99%;
White granulated sugar: adopt white or faint yellow, more than 99% white granulated sugar of purity;
Palm oil: adopt light yellow waxy substance, the rear fluid for water white transparency clarification of fusing, and smell is normal, free from extraneous odour, acid value is not more than 1, and moisture is not more than 0.2%, meets edible vegetable oil sanitary standard.
(2) select: reject burdock rotten, atrophy.
(3) clean: rinse burdock well with clear water.
(4) peeling: by manual burdock peeling or machine barking.
(5) section: burdock is cut on slicer to the thin slice that 2.5-3mm is thick.
(6) protect look: burdock sheet is protected to look with 3 ‰ citric acid color stabilizers, can cover burdock sheet as standard take color stabilizer; Because needing water, slicer helps stream, so along with the increase of pool inner water amount will suitably supplement citric acid.
(7) complete: completing in pond with will protecting burdock sheet after the look 3-5min left and right that completes in the water of 100 ℃, for guaranteeing to complete " thoroughly not rotten ", burdock sheet amount is not too big, and every batch of 1kg left and right just.
(8) cooling: the burdock sheet after completing is cooled to 20 ℃ of left and right with clear water rapidly in cooling water.
(9) draining: cooled burdock sheet is controlled to water.
(10) pick: the burdock sheet after draining is poured on cull board and is picked, pick out shape bigger than normal, irregular, foreign matter etc.
(11) freezing: the burdock sheet of picking is packed in freezing basket, and the uniform thickness that paves is 5cm left and right, then put it in the freezer of-38 ℃, carry out mark, and freeze early stage gently loosening once, cooling time is more than 4h.
(12) thaw: the burdock sheet freezing is taken out from freezer, thawed with clear water, and draining 25-30min.
(13) dipping: the burdock sheet after thawing is soaked to 4-6h in white sand liquid glucose; Require liquid glucose diopter to debug according to required mouthfeel at 20-35%(), wherein also add without salt compounded of iodine 0.5-1%(and debug according to mouthfeel), citric acid 0.5 ‰, makes liquid glucose acidity at 3.5-4.5.
(14) rinse: after liquid glucose dipping finishes, burdock sheet is packed in freezing basket, place thickness 5cm left and right, pave evenly, rinse a little the liquid glucose on burdock sheet surface with clear water, prevent fermentation.
(15) freezing again: after the burdock sheet after rinsing is processed, put into the freezer of-38 ℃, carry out mark, and freeze early stage gently loosening once, cooling time is more than 4h, for subsequent use.
(16) vacuum and low temperature oil bath dehydration: mainly utilize professional vacuum and low temperature oil bath dehydration equipment to complete, this equipment is combined many equipment such as vacuum and low temperature oil bath, vacuum de-oiling, oil processing, main frame and auxiliary combination are realized, reduce the oil content of product, quality and the quality of crisp are improved, make edible oil useful life greatly extend simultaneously, reduced production cost.
Before enforcement, need first to carry out preparation, comprise: A, equipment clean: put clear water to vacuum and low temperature oil bath dehydration equipment oil tank level top, heat water to 50 ℃, Xiang Shuizhong puts into 5kg dietary alkali, after heat cycles alkali cleaning oil tank 1-2h, bleed off water, then use clear water oil-washing tank 3-4 time, each 30-40min, limpid to water till;
B, oiling: palm oil is added in vacuum and low temperature oil bath dehydration equipment oil tank, add to oil tank level top, about 720kg;
C, washing oil: if palm oil is what newly add, oil does not need to wash, and can skip this step; If palm oil has been used one day, need washing oil, be specially in oil tank and add water to liquid level, then be heated to 90 ℃, static 2h allows the precipitation such as waste residue, foreign matter, opens the fuel outlet valve below oil tank after 2h, start to discharge water wait see have oil to emit after valve-off, washing oil finishes.
After preparation finishes, more freezing burdock sheet for subsequent use is taken out from freezer, weighed 60kg and point install to uniformly in vacuum and low temperature oil bath dehydration equipment in three weighing devices with holes, each 20kg that fills, pave evenly, advanced in slinger after installing material, close slinger door.Steam off first oil temperature was risen to 86 ℃ before feeding intake after; After feeding intake, first open vacuum, until vacuum be-when 0.6MPa, open oil circulation, close oil drain valve, close after at this moment opening oil bath switch 4-5min; After oil circulation 45-48min, open oil drain valve's oil extraction, close oil circulation simultaneously; After 4-5min, open de-oiling switch, de-oiling time 3-4min; Then close de-oiling switch, vacuum breaker, opens and gets rid of throttle, and discharging obtains burdock crisps.
Embodiment bis-: utilize burdock crisps to prepare burdock shortcake.
(17) change sugar: within the shortest time, white granulated sugar is dissolved completely with appropriate water, and mix with maltose.
(18) filter: white granulated sugar, maltose mixed liquor 100 order copper sieves are filtered for subsequent use.
(19) stir off: in sugar boiler, add white granulated sugar, maltose mixed liquor after filtration, and 2%-3.5% palm oil, adopt naked light to stir off, treat that syrup is boiled.In order to prevent that the bottom of a pan is charred, need to constantly stir mixed liquor.The judgement usable temp instrumentation of the boiled terminal of syrup is fixed, endures to slurry and reaches 140 ℃ of left and right; Also can feel by rule of thumb, pick a small amount of slurry with chopsticks and in cold water, dip in taking-up, can condense into piece, mouth is tasted crisp and is not stuck to one's teeth.
(20) mix and stir: the burdock crisps weighing up is poured in sugar boiler, and uniform mixing rapidly, is all wrapped in the surface of burdock crisps by syrup.
(21) machine press: by the burdock crisps being wrapped up by syrup through flatcar repeatedly folder press, form multi-level loose structure, obtain burdock shortcake.And burdock shortcake whether shortcake or not on earth, crucial press operation at machine, press for ease of machine, in whole process, the temperature of sugared body must remain between 70-80 ℃.
(22) moulding stripping and slicing: press 5 centimetres of adjustment cutter distances of trimmed size 2.8 cm x, the crisp piece of the burdock that machine is pressed cuts into blockage, is placed on workbench cooling.
(23) packing: adopt the hard packing material of good seal performance, the burdock shortcake of blockage shape is wired up, obtain the crisp finished product of burdock.Finished product after packing needs to check, whether packing leaks gas, fried bag, empty bag, sealing are not firm, date, printing, and whether packed weight reaches requirement etc.
Especially the process monitoring point that will note in above-mentioned preparation process is: palm oil acid value (with buttermeter)≤5.0, peroxide value (with buttermeter)≤20.0mol/kg; Burdock crisps finished product oil content 17-21%, moisture content of finished products≤5%.
Claims (7)
1. a burdock shortcake, is characterized in that, take burdock crisps as primary raw material, is aided with white granulated sugar, maltose and palm oil.
2. a kind of burdock shortcake according to claim 1, is characterized in that, the mass ratio of each component is: burdock crisps 35%-42%, white granulated sugar 23%-30%, maltose 23%-30%, palm oil 2%-3.5%.
3. a preparation method for a kind of burdock shortcake as claimed in claim 1 or 2, is characterized in that, makes the crisp finished product of burdock through changing sugar → filter → stir off → mix and stir → machine pressure → stripping and slicing → packing, and concrete preparation process is as follows:
A, change sugar: water dissolves white granulated sugar completely, and mixes with maltose;
B, filtration: white granulated sugar, maltose mixed liquor are filtered for subsequent use with 100 order copper sieves;
C, sugar cook: in the mixed sugar liquid after filtering, add 2%-3.5% palm oil, adopt naked light to stir off, treat that syrup is boiled;
D, mix and stir: burdock crisps is poured in boiled syrup, and uniform mixing rapidly, is all wrapped in the surface of burdock crisps by syrup;
E, machine are pressed: in the situation that sugared temperature keeps 70-80 ℃, the burdock crisps machine after mixing and stirring is pressed into multi-level loose structure, obtains burdock shortcake;
F, stripping and slicing: the crisp piece of burdock that machine is pressed cuts into blockage, then cooling;
G, packing: adopt the hard packing material of good seal performance, the burdock shortcake of blockage shape is wired up, obtain the crisp finished product of burdock.
4. the preparation method of a kind of burdock shortcake according to claim 3, it is characterized in that, described burdock crisps is take burdock as primary raw material, prepare → select → clean → remove the peel → cut into slices → protect that look → complete → cooling → draining → pick → freezing → thaw → flood → rinse → freezing → vacuum and low temperature oil bath dehydration → condiment → packing makes burdock crisps again through raw material, concrete preparation process is as follows:
(1) raw material is prepared: prepare burdock, citric acid, white granulated sugar and palm oil;
(2) select: reject burdock rotten, atrophy;
(3) clean: the burdock after selecting is rinsed well with clear water;
(4) peeling: will clean burdock peeling;
(5) section: peeling burdock is cut into the thin slice that 2.5-3mm is thick;
(6) protect look: burdock sheet 3 ‰ citric acid color stabilizers are protected to look;
(7) complete: will protect burdock sheet after the look 3-5min that completes in the water of 100 ℃;
(8) cooling: to use rapidly clear water cooling burdock sheet after completing;
(9) draining: cooled burdock sheet is controlled to water;
(10) pick: in the burdock sheet after draining, pick out shape bigger than normal, irregular burdock and foreign matter;
(11) freezing: by freezing the burdock sheet of picking, temperature-38 ℃, more than freezing 4h;
(12) thaw: the burdock sheet clear water freezing is thawed, and draining 25-30min;
(13) dipping: soak 4-6h in the white sand liquid glucose that is 20-35% at diopter by the burdock sheet after thawing;
(14) rinse: the liquid glucose on burdock sheet surface after dipping is rinsed;
(15) freezing again: by again freezing the burdock sheet after rinsing, temperature-38 ℃, more than freezing 4h, as for subsequent use;
(16) vacuum and low temperature oil bath dehydration: burdock sheet for subsequent use is dosed in vacuum and low temperature oil bath dehydration equipment, and steam off after first the palm oil temperature in equipment being risen to 86 ℃ before feeding intake, after feeding intake, first open vacuum, until vacuum be-when 0.6MPa, open oil circulation, close oil drain valve, after unlatching oil bath switch 4-5min, close; After oil circulation 45-48min, open oil drain valve's oil extraction, close oil circulation simultaneously; After 4-5min, open de-oiling switch, de-oiling time 3-4min; Then close de-oiling switch, vacuum breaker, opens and gets rid of throttle, and discharging obtains burdock crisps.
5. the preparation method of a kind of burdock shortcake according to claim 3, is characterized in that, the oil content of the described crisp finished product of burdock is 17-21%.
6. the preparation method of a kind of burdock shortcake according to claim 3, is characterized in that, moisture≤5% of the described crisp finished product of burdock.
7. a kind of burdock crisps according to claim 4, is characterized in that, described white sand liquid glucose also comprises that 0.5-1% is without salt compounded of iodine, 0.5 ‰ citric acids, and acidity is 3.5-4.5.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108925735A (en) * | 2018-08-08 | 2018-12-04 | 徐州智科食品有限公司 | A kind of fructus arctii shortcake and preparation method thereof |
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| CN101390556A (en) * | 2008-10-28 | 2009-03-25 | 黄崇友 | Peanut candy (crisp) and preparation method thereof |
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Effective date of registration: 20200601 Address after: 221000 Jiangsu city in Xuzhou Province, the Xuzhou economic and Technological Development Zone, Road No. 18 Patentee after: XUZHOU TIANLI INDUSTRY AND TRADE Co.,Ltd. Address before: 221000 Jiangsu city of Xuzhou province Xuzhou monastery Road Economic Development Zone No. 18 Patentee before: TIANYI FOOD (XUZHOU) Co.,Ltd. |
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