CN103989093B - A kind of crisp of mangosteen local flavor and preparation method thereof - Google Patents
A kind of crisp of mangosteen local flavor and preparation method thereof Download PDFInfo
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- CN103989093B CN103989093B CN201410233075.4A CN201410233075A CN103989093B CN 103989093 B CN103989093 B CN 103989093B CN 201410233075 A CN201410233075 A CN 201410233075A CN 103989093 B CN103989093 B CN 103989093B
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- 240000006053 Garcinia mangostana Species 0.000 title claims abstract description 54
- 235000017048 Garcinia mangostana Nutrition 0.000 title claims abstract description 54
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 27
- 235000019634 flavors Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 48
- 239000000843 powder Substances 0.000 claims abstract description 45
- 235000000832 Ayote Nutrition 0.000 claims abstract description 22
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 22
- 240000001980 Cucurbita pepo Species 0.000 claims abstract description 22
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 22
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 22
- 235000013312 flour Nutrition 0.000 claims abstract description 22
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 22
- 235000009566 rice Nutrition 0.000 claims abstract description 22
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 16
- 239000006002 Pepper Substances 0.000 claims abstract description 16
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 16
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 16
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 16
- 229930006000 Sucrose Natural products 0.000 claims abstract description 16
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 16
- 235000015096 spirit Nutrition 0.000 claims abstract description 16
- 239000005720 sucrose Substances 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 8
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000005538 encapsulation Methods 0.000 claims abstract description 7
- 238000000855 fermentation Methods 0.000 claims abstract description 7
- 230000004151 fermentation Effects 0.000 claims abstract description 7
- 238000004898 kneading Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 claims abstract 6
- 241000722363 Piper Species 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 6
- 239000008158 vegetable oil Substances 0.000 claims description 6
- 230000000694 effects Effects 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 210000000952 spleen Anatomy 0.000 abstract description 5
- 210000001124 body fluid Anatomy 0.000 abstract description 4
- 239000010839 body fluid Substances 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 4
- 244000203593 Piper nigrum Species 0.000 abstract 2
- 238000009835 boiling Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 16
- 235000012055 fruits and vegetables Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 241000546193 Clusiaceae Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 201000004624 Dermatitis Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 208000003265 stomatitis Diseases 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
-
- 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 present invention discloses crisp of a kind of mangosteen local flavor and preparation method thereof, and its formula is: mangosteen juice 30 ~ 50 parts, glutinous rice flour 100 ~ 200 parts, pumpkin powder 100 ~ 200 parts, sucrose 15 ~ 25 parts, 3 ~ 7 parts, spirits, pepper powder 0.5 ~ 1.5 part, edible salt 1 ~ 3 part, citric acid 1 ~ 3 part.Its preparation method is: 1) take glutinous rice flour, pumpkin powder, mangosteen juice, sucrose adds water and stir, kneading becomes dough; 2) dough boiling is extremely translucent, add spirits and citric acid standing for fermentation after cooling; 3) dough fermented is pressed into thin slice, put into oil fried to golden yellow pull out, de-oiling; 4) will be sprinkling upon on the good thin slice of de-oiling after salt and pepper powder mixing, encapsulation after cooling.Crisp of the mangosteen local flavor that the method obtains maintains the function of generally crisp, also distributes the fragrance that mangosteen itself is pure and fresh, has again the effects such as heat-clearing solution is cool, invigorating the spleen is promoted the production of body fluid.
Description
Technical field
The present invention relates to a kind of fruit and vegetable crisp chip and manufacture craft thereof, be specifically related to crisp of a kind of mangosteen local flavor and preparation method thereof.
Background technology
Mangosteen, also known as mangosteen, garcinia mangostana, belongs to Guttiferae aiphyllium, is the evergreen fruit of the torrid zone, subtropical zone perennation, is known as " in fruit queen ".Mangosteen is cool in nature, the sweet micro-acid of taste, has that heat-clearing solution is cool, invigorating the spleen is promoted the production of body fluid, the effect such as antidiarrheal, anti-inflammatory analgetic, and therefore often eating mangosteen can also have the effect of falling fire, can also remove the scorching of human body, allow health become more nice and cool.Mangosteen is rich in protein, saccharic, lipid and vitamin C, cures mainly insufficiency of the spleen diarrhoea, thirsty dry, burn, scald, eczema, stomatitis; And human body is had to the effect well supplemented the nutrients, especially for malnutrition, to have a delicate constitution and crowd after being ill can play good health-care effect.
Fruit and vegetable crisp chip with natural color and luster, the mouthfeel of delicious and crisp, natural composition, pleasant taste, merge pure natural, high nutrition, store convenient, instant bagged and healthier feature, very popular, be also travel indispensable snacks in a recommendable house.At present, fruit and vegetable crisp chip obtains product by fried mode mostly.It is crisp, fragrant and pleasant to taste, but obtains product under the mode that high temperature is fried, and heat is higher, eats more and is easy to get angry.So add the active ingredient of cool property plant in crisp, while imparting crisp novel taste, specific health-care effect can also be obtained, thus become the research direction that crisp one is important, there are wide market prospects.
Summary of the invention
The technical problem to be solved in the present invention is to provide crisp of a kind of mangosteen local flavor and preparation method thereof, and crisp of this mangosteen local flavor maintains the function of generally crisp, also distributes the fragrance that mangosteen itself is pure and fresh, has again the effects such as heat-clearing solution is cool, invigorating the spleen is promoted the production of body fluid.
For solving the problems of the technologies described above, the present invention by the following technical solutions:
A kind of crisp of mangosteen local flavor, comprises following raw material and obtains: mangosteen juice 30 ~ 50 parts, glutinous rice flour 100 ~ 200 parts, pumpkin powder 100 ~ 200 parts, sucrose 15 ~ 25 parts, 3 ~ 7 parts, spirits, pepper powder 0.5 ~ 1.5 part, edible salt 1 ~ 3 part, citric acid 1 ~ 3 part.
Preferably, the weight portion of described raw material is: mangosteen juice 40 parts, glutinous rice flour 150 parts, pumpkin powder 150 parts, sucrose 20 parts, 5 parts, spirits, pepper powder 1 part, edible salt 2 parts, citric acid 2 parts.
Preferably, described glutinous rice flour and pumpkin powder are Ultramicro-powder, and its granularity is 1200 ~ 1600 orders.
The preparation method of crisp of above-mentioned mangosteen local flavor, comprises the following steps:
1) take glutinous rice flour, pumpkin powder, mangosteen juice, sucrose adds water and stir, kneading becomes dough;
2) by step 1) obtained dough adopts vapour cooking to translucent, and question handler is cooled to normal temperature, adds spirits and citric acid standing for fermentation 3 ~ 5 hours;
3) by step 2) dough that ferments puts into after homogenizer carries out homogeneous, then sends into tablet press machine and is pressed into thin slice, put into oil temperature be the vegetable oil of 150 ~ 180 DEG C fried to golden yellow pull out, de-oiling;
4) step 3 is sprinkling upon by after salt and pepper powder mixing) on the good thin slice of de-oiling, and mix, after cooling, encapsulation, obtains crisp of described mangosteen local flavor.
Beneficial effect of the present invention is: crisp of the present invention adds mangosteen juice, has therefore both maintained the function of generally crisp, and has also distributed the fragrance that mangosteen itself is pure and fresh, and had again the effects such as heat-clearing solution is cool, invigorating the spleen is promoted the production of body fluid; The present invention adopts the Ultramicro-powder of raw material, farthest can remain nutritional labeling and the fragrance of raw material, can also further increase the absorption of body to material effective component; Preparation method of the present invention is simple, utilizes cool property and the sweetness of mangosteen itself, while obtained crisp sweet taste is increased, eats more and also not easily gets angry, and is that dry snacks fall in a kind of well travelling at home.
Detailed description of the invention
Be described further with specific embodiment below, but the present invention is not limited to these embodiments.
Embodiment 1
Formula and the weight portion thereof of crisp of a kind of mangosteen local flavor are: mangosteen juice 40 parts, glutinous rice flour 150 parts, pumpkin powder 150 parts, sucrose 20 parts, 5 parts, spirits, pepper powder 1 part, edible salt 2 parts, citric acid 2 parts;
Wherein, glutinous rice flour and pumpkin powder are Ultramicro-powder, and its granularity is 1400 orders.
The preparation method that mangosteen local flavor is crisp is:
1) take glutinous rice flour, pumpkin powder, mangosteen juice, sucrose adds water and stir, kneading becomes dough;
2) by step 1) obtained dough adopts vapour cooking to translucent, and question handler is cooled to normal temperature, adds spirits and citric acid standing for fermentation 4 hours;
3) by step 2) dough that ferments puts into after homogenizer carries out homogeneous, then sends into tablet press machine and is pressed into thin slice, put into oil temperature be the vegetable oil of 165 DEG C fried to golden yellow pull out, de-oiling;
4) step 3 is sprinkling upon by after salt and pepper powder mixing) on the good thin slice of de-oiling, and mix, after cooling, encapsulation, obtains crisp of described mangosteen local flavor.
Embodiment 2
Formula and the weight portion thereof of crisp of a kind of mangosteen local flavor are: mangosteen juice 50 parts, glutinous rice flour 160 parts, pumpkin powder 100 parts, sucrose 15 parts, 4 parts, spirits, pepper powder 1.5 parts, edible salt 1 part, citric acid 2 parts;
Wherein, glutinous rice flour and pumpkin powder are Ultramicro-powder, and its granularity is 1600 orders.
The preparation method that mangosteen local flavor is crisp is:
1) take glutinous rice flour, pumpkin powder, mangosteen juice, sucrose adds water and stir, kneading becomes dough;
2) by step 1) obtained dough adopts vapour cooking to translucent, and question handler is cooled to normal temperature, adds spirits and citric acid standing for fermentation 3 hours;
3) by step 2) dough that ferments puts into after homogenizer carries out homogeneous, then sends into tablet press machine and is pressed into thin slice, put into oil temperature be the vegetable oil of 180 DEG C fried to golden yellow pull out, de-oiling;
4) step 3 is sprinkling upon by after salt and pepper powder mixing) on the good thin slice of de-oiling, and mix, after cooling, encapsulation, obtains crisp of described mangosteen local flavor.
Embodiment 3
Formula and the weight portion thereof of crisp of a kind of mangosteen local flavor are: mangosteen juice 42 parts, glutinous rice flour 100 parts, pumpkin powder 200 parts, sucrose 18 parts, 7 parts, spirits, pepper powder 0.5 part, edible salt 2 parts, citric acid 3 parts;
Wherein, glutinous rice flour and pumpkin powder are Ultramicro-powder, and its granularity is 1200 orders.
The preparation method that mangosteen local flavor is crisp is:
1) take glutinous rice flour, pumpkin powder, mangosteen juice, sucrose adds water and stir, kneading becomes dough;
2) by step 1) obtained dough adopts vapour cooking to translucent, and question handler is cooled to normal temperature, adds spirits and citric acid standing for fermentation 5 hours;
3) by step 2) dough that ferments puts into after homogenizer carries out homogeneous, then sends into tablet press machine and is pressed into thin slice, put into oil temperature be the vegetable oil of 150 DEG C fried to golden yellow pull out, de-oiling;
4) step 3 is sprinkling upon by after salt and pepper powder mixing) on the good thin slice of de-oiling, and mix, after cooling, encapsulation, obtains crisp of described mangosteen local flavor.
Embodiment 4
Formula and the weight portion thereof of crisp of a kind of mangosteen local flavor are: mangosteen juice 30 parts, glutinous rice flour 200 parts, pumpkin powder 160 parts, sucrose 25 parts, 3 parts, spirits, pepper powder 1.2 parts, edible salt 3 parts, citric acid 1 part;
Wherein, glutinous rice flour and pumpkin powder are Ultramicro-powder, and its granularity is 1300 orders.
The preparation method that mangosteen local flavor is crisp is:
1) take glutinous rice flour, pumpkin powder, mangosteen juice, sucrose adds water and stir, kneading becomes dough;
2) by step 1) obtained dough adopts vapour cooking to translucent, and question handler is cooled to normal temperature, adds spirits and citric acid standing for fermentation 4 hours;
3) by step 2) dough that ferments puts into after homogenizer carries out homogeneous, then sends into tablet press machine and is pressed into thin slice, put into oil temperature be the vegetable oil of 160 DEG C fried to golden yellow pull out, de-oiling;
4) step 3 is sprinkling upon by after salt and pepper powder mixing) on the good thin slice of de-oiling, and mix, after cooling, encapsulation, obtains crisp of described mangosteen local flavor.
Claims (3)
1. crisp of a mangosteen local flavor, it is characterized in that, comprise following raw material and obtain: mangosteen juice 30 ~ 50 parts, glutinous rice flour 100 ~ 200 parts, pumpkin powder 100 ~ 200 parts, sucrose 15 ~ 25 parts, 3 ~ 7 parts, spirits, pepper powder 0.5 ~ 1.5 part, edible salt 1 ~ 3 part, citric acid 1 ~ 3 part;
The preparation method of crisp of described mangosteen local flavor, comprises the following steps:
1) take glutinous rice flour, pumpkin powder, mangosteen juice, sucrose adds water and stir, kneading becomes dough;
2) by step 1) obtained dough adopts vapour cooking to translucent, and question handler is cooled to normal temperature, adds spirits and citric acid standing for fermentation 3 ~ 5 hours;
3) by step 2) dough that ferments puts into after homogenizer carries out homogeneous, then sends into tablet press machine and is pressed into thin slice, put into oil temperature be the vegetable oil of 150 ~ 180 DEG C fried to golden yellow pull out, de-oiling;
4) step 3 is sprinkling upon by after salt and pepper powder and salt mixing) on the good thin slice of de-oiling, and mix, after cooling, encapsulation, obtains crisp of described mangosteen local flavor.
2. crisp of mangosteen local flavor according to claim 1, is characterized in that, comprises following raw material and obtains: mangosteen juice 40 parts, glutinous rice flour 150 parts, pumpkin powder 150 parts, sucrose 20 parts, 5 parts, spirits, pepper powder 1 part, edible salt 2 parts, citric acid 2 parts.
3. crisp of mangosteen local flavor according to claim 1 and 2, is characterized in that: described glutinous rice flour and pumpkin powder are Ultramicro-powder, and its granularity is 1200 ~ 1600 orders.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410233075.4A CN103989093B (en) | 2014-05-29 | 2014-05-29 | A kind of crisp of mangosteen local flavor and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410233075.4A CN103989093B (en) | 2014-05-29 | 2014-05-29 | A kind of crisp of mangosteen local flavor and preparation method thereof |
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| Publication Number | Publication Date |
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| CN103989093A CN103989093A (en) | 2014-08-20 |
| CN103989093B true CN103989093B (en) | 2016-01-20 |
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|---|---|---|---|---|
| CN1969670A (en) * | 2006-12-04 | 2007-05-30 | 陈宏达 | Pumpkin crisp and production method thereof |
| CN101653217A (en) * | 2008-08-19 | 2010-02-24 | 冀登昌 | Puffed pumpkin chips and preparation method thereof |
| CN102742797A (en) * | 2012-07-05 | 2012-10-24 | 福建农林大学 | Processing method for instant crisp pumpkin chip |
| CN102860545A (en) * | 2011-07-08 | 2013-01-09 | 刘维 | Mangosteen juice drink |
| CN103039610A (en) * | 2011-10-14 | 2013-04-17 | 滕延秀 | Mangosteen juice fresh milk |
| CN103340362A (en) * | 2013-06-14 | 2013-10-09 | 宁夏天瑞产业集团现代农业有限公司 | Composite fruit and vegetable crisp chip and manufacturing method thereof |
| CN103371360A (en) * | 2012-04-12 | 2013-10-30 | 启东天地机械制造有限公司 | Mangosteen bean jelly and preparation method thereof |
| CN103431341A (en) * | 2013-07-30 | 2013-12-11 | 李学禹 | Potato and pumpkin puffing slice |
-
2014
- 2014-05-29 CN CN201410233075.4A patent/CN103989093B/en active Active
Patent Citations (8)
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|---|---|---|---|---|
| CN1969670A (en) * | 2006-12-04 | 2007-05-30 | 陈宏达 | Pumpkin crisp and production method thereof |
| CN101653217A (en) * | 2008-08-19 | 2010-02-24 | 冀登昌 | Puffed pumpkin chips and preparation method thereof |
| CN102860545A (en) * | 2011-07-08 | 2013-01-09 | 刘维 | Mangosteen juice drink |
| CN103039610A (en) * | 2011-10-14 | 2013-04-17 | 滕延秀 | Mangosteen juice fresh milk |
| CN103371360A (en) * | 2012-04-12 | 2013-10-30 | 启东天地机械制造有限公司 | Mangosteen bean jelly and preparation method thereof |
| CN102742797A (en) * | 2012-07-05 | 2012-10-24 | 福建农林大学 | Processing method for instant crisp pumpkin chip |
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