CN104012900B - A kind of preparation method of puffing matrimony vine - Google Patents
A kind of preparation method of puffing matrimony vine Download PDFInfo
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- CN104012900B CN104012900B CN201410250701.0A CN201410250701A CN104012900B CN 104012900 B CN104012900 B CN 104012900B CN 201410250701 A CN201410250701 A CN 201410250701A CN 104012900 B CN104012900 B CN 104012900B
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- matrimony vine
- puffing
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Medicinal Preparation (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of preparation method of puffing matrimony vine, belong to snack food processing technique field.Using high-pressure pulse electric and ultrasonic wave synergistic reaction to matrimony vine fruit appropriateness broken wall, be conducive to penetrating fluid fully penetrated to matrimony vine fruit, matrimony vine and other functional food ingredient science are compounded, organically combine together, the shape natural without destroying matrimony vine fruit, color and luster and tissue, both can balanced diet, again can casual health, the puffing matrimony vine color and luster prepared is natural, special taste, crispy in taste, it is easy to digest after edible, easily absorb, do not get angry, it is adapted to various people, it is a kind of safety for really meeting international and domestic snack food developing direction, nutrition, health care, functionality leisure food.Present invention process is simple, easy to operate, whole low temperature process, and nutriment loss is low, efficient, it can be achieved that scale, industrialized production.
Description
Technical field
The present invention relates to the preparation of snack food, more particularly to a kind of preparation method of puffing matrimony vine.
Background technology
Snack food be as its name suggests after dinner, the snacks snack or cake dessert that lie fallow between meal, they should be low
Heat, it is delicious, meet appetite and " grinding one's teeth in sleep " pastime between the meal of people, be not easy to have enough and influence the pot foods of dinner." people are to eat
My god ", but nowadays people not merely rest on the surface eaten, but to allow eat becomes more healthy, more lies fallow.Such
Under diet theory, domestic snack food has obtained development at full speed.As the development of snack food industry and people are given birth to
The flat raising of running water, snack food start the life close to people, and the starting point has been placed on health and nutrition side by more people
Face.The snack food production firm in the whole world, which is publicizing snack food, can become a part --- the low-heat of meals in a healthy and balanced way
Amount, low fat, the snack food of low sugar are the mainstreams of new product development from now on.Therefore, exploitation health and functional food will be stopped
The developing direction in not busy food products market future, in various snack food, the product category of dilated food at most, the consumer group most
Extensively, sales volume is maximum, can account for more than the 50% of snack food total amount.
Matrimony vine is common nutritious tonifying good merchantable brand, commonly uses it among the people and cooks congee, endures cream, steeps in wine or same other drugs, food
Eat together.The fruit of Chinese wolfberry is exactly the top grade that people is supported in nourishing from ancient times, has and prolongs the effect of anti-ageing of declining, so also known as " but I ".Matrimony vine
In Vitamin C content it is higher than orange, content beta-carotene is higher than carrot, and iron content is also higher than beefsteak, more attracting one
Point is that the Yang strengthening function that matrimony vine is played is very powerful.
Nourish good merchantable brand of the matrimony vine as medicine-food two-purpose, its nutritive value and healthcare function show well known, matrimony vine are prepared into
A kind of puffing class snack food complies fully with the developing direction of international, domestic snack food, but according to snack food " at any time,
The consumptive characteristics such as everywhere, arbitrarily ", individually edible matrimony vine is as amount, eating method, edible time, edible crowd etc.
Factor difference produces some side effects, therefore, best processing method be exactly according to the nutrition of matrimony vine, functional characteristics with it is other
Nutrition, healthy food material science compound, are balanced nutritious, to achieve the purpose that Science diet.Chinese patent CN102669597B
A kind of processing method of bamboo charcoal matrimony vine is disclosed, it is first that matrimony vine progress cryogenic vacuum is puffing, then with " bamboo charcoal on bamboo charcoal mush
Clothing ", by bamboo charcoal powder 3% -30%, starch 5% -40%, maltodextrin 5% -30%, red date powder 5% -20%, oligomeric cotton
(percentage is quality percentage herein for seed sugar 5% -10%, hawthorn powder 2% -5%, honey 1% -5%, Semen sesami nigrum 1% -5%
Than being calculated based on puffing matrimony vine total amount), soak cleaner liquid with cassia seed or chrysanthemum tea water and be made into bamboo charcoal mush；On
The defects of stating preparation method be：1. the matrimony vine water imbibition of after the swelling is extremely strong, easily absorb water during upper " bamboo charcoal clothing ", seriously
The crisp degree of matrimony vine is influenced, even if follow-up rapid dry, original brittleness will not be recovered；2. product loses Chinese holly from the appearance
The natural colour and shape of Qi, reduce product specification and consumer's appetite；3. bamboo charcoal nutritive value of food exists in China
Dispute, market prospects are less optimistic.Chinese patent CN102648758A discloses a kind of method for preparing the puffing matrimony vine of biology, will
Matrimony vine cleaning, peeling, cutting, pretreatment, predrying, all wet, changing temperature-pressure-difference and puffing, cooling, be classified, be packaged to be puffing Chinese holly
Qi, in order to make taste more preferable, the method pre-processes matrimony vine pulp before being additionally included in pre-dried, the pretreatment
Step is that matrimony vine pulp is soaked 2-4h in mass percentage is 75%-85% sugar containers, is drained, then remove fruit with clear water
The liquid glucose on meat surface.Above-mentioned preparation method has a defect that：1. being removed the peel after matrimony vine is cleaned, cutting, complex process, grasp
Make very inconvenient, it is impossible to realize scale, industrialized production；2. wolfberry is easy to run off, is oxidizable；3. finished product is matrimony vine
Fruit, really bar or chankings, destroy the natural shape of fructus lycii.
Fructus lycii as a kind of special berries fruit, no matter fresh fruit or dry fruit, its pericarp is very thin, fragile, no
Easy processing, therefore, matrimony vine, which is processed into, a kind of can keep its natural fruit shape and color and luster and other matching food
The puffing class snack food that raw material organically combines is difficult that this is also the long-sought of this area research staff from the angle of technology.
The content of the invention
Technical problem solved by the invention is the defects of overcoming existing matrimony vine snack food to prepare, based on dried fruit of lycium barbarum
Raw material is wanted, the matrimony vine after cleaning is soaked in percolating solution, while uses high-pressure pulse electric and ultrasonic synergistic broken wall skill
Art carries out matrimony vine fruit appropriate broken wall, and the composition of percolating solution can enter fructus lycii intragranular after broken wall by osmosis, so
Prepared by vacuum and low temperature puffing technique a kind of balanced, suitable with matrimony vine natural fruit granular shape and color and luster, nutritional ingredient science
Close the nutrition and health care snack food of various crowds --- puffing matrimony vine.
In order to achieve the above object, the present invention uses following technical scheme：
A kind of preparation method of puffing matrimony vine, includes the following steps：
1) select：Go rotten in dried fruit of lycium barbarum fruit, disease pest fruit, malformed fruit and debris are chosen and removed；
2) clean：The matrimony vine of select is placed in supersonic wave cleaning machine and cleans 5-8min in 200W, 30KHz, rinse,
Drain, wherein cleaning solution is the sodium bicarbonate solution that mass percent concentration is 0.2-0.5%；
3) broken wall, immersion：Matrimony vine after cleaning is added in the percolating solution of 0.8-1 times of its quality, soaking at room temperature 2-5h,
At the same time high-pressure pulse electric and ultrasonic synergistic processing 10-20min are carried out every 10min once, until immersion finishes, final Chinese holly
Qi moisture is 20-22%；
The percolating solution is prepared by the raw material of following parts by weight：15-25 parts of starch, 15-25 parts of oligosaccharide, red date powder
10-15 parts, 8-10 parts of cassia seed powder, 5-8 parts of hawthorn powder, 5-8 parts of honey, 3-5 parts of sodium acid carbonate, 1-2 parts of calcium chloride；
The starch is uniformly mixed by cornstarch and waxy corn starch, and the mass ratio of mixing is 2-3:1-2；
The oligosaccharide is：Stachyose, raffinose, oligofructose, xylo-oligosaccharide, galactooligosaccharide, oligoisomaltose,
One or more in soyabean oligosaccharides, chitosan oligomer are mixed with arbitrary proportion；
The preparation method of the percolating solution is：By weight various raw materials are accurately weighed, raw material gross weight 2-3 is taken first
Pure water again, is heated to 50-60 DEG C, insulation, sequentially adds honey, red date powder, oligosaccharide, cassia seed powder, mountain while stirring
Short, bristly hair or beard powder, fully dissolves 10-20min, continues to stir, and treats that temperature is down to 20-25 DEG C, insulation, sequentially add starch, calcium chloride and
Sodium acid carbonate, fully dissolves 8-12min, up to penetrating fluid；
The parameter of high-pressure pulse electric processing is：Electric field strength 30-40kV/cm, burst length 200-400 μ s, arteries and veins
Rush frequency 400-600Hz；
The ultrasonication parameter is：Power 200-400W, frequency 30-40KHz；
4) it is quick-frozen：The matrimony vine handled through step 3) drains, and 3-5min is freezed in-22-- 26 DEG C；
5) it is predrying：Matrimony vine after will be quick-frozen is placed in microwave dryer carries out intermittent drying 3- in 1500W, 65 DEG C
5min, is allowed to moisture and reaches 14-16%；
The intermittent drying technique is：Microwave radiation 10s, stops 20s, so repeats, cyclic drying；
6) all wet：Matrimony vine spreading for cooling after predrying, rejects overly moist, caking and fines, then oozing its quality 0.5-1%
Saturating solution even application is immediately placed in polybag or stack up good seal to matrimony vine fruit surface, moisture is reached balance,
All wet 3-5 days, moisture reaches 25-28%；
7) vacuum and low temperature is puffing：The good matrimony vine of all wet puts puffing in expansion chamber, wherein swelling temperature：90-100℃；Stagnate
Time：8-10min；Pressure differential：0.15-0.25MPa；Evacuation temperature：75-85℃；Evacuated time：60-85min；
8) pack：Matrimony vine after puffing, which is emptied in gas, to be cooled down, and rapid nitrogen-filled packaging is up to puffing matrimony vine.
Beneficial effect：
1. the present invention, to matrimony vine fruit appropriateness broken wall, is conducive to permeate using high-pressure pulse electric and ultrasonic wave synergistic reaction
Liquid fully penetrated by matrimony vine and other functional food ingredient science compounding, organically combines together to matrimony vine fruit, without
Destroy natural shape, color and luster and the tissue of matrimony vine fruit, not only can balanced diet, but also can casual health, the puffing matrimony vine color of preparation
Damp natural, special taste, crispy in taste, it is edible rear easy to digest, easily absorb, do not get angry, be adapted to various people, be that one kind is real
Meet international and country's snack food developing direction safety, nutrition, health care, functionality leisure food.
2. the present invention is handled using high-pressure pulse electric, can effectively kill miscellaneous bacteria in matrimony vine fruit surface and penetrating fluid,
Worm's ovum, prevents process cross-infection.
3. the present invention involves sodium bicarbonate solution cleaning matrimony vine using ultrasound, matrimony vine fruit remained on surface agriculture can be effectively removed
Medicine and other chemical substances.
4. science built-up starch, sodium acid carbonate and calcium chloride in penetrating fluid of the present invention, can effectively improve the swollen of puffing matrimony vine
Change degree and crisp degree.
5. the present invention carries out freezing processing to matrimony vine before vacuum and low temperature is puffing and sprays penetrating fluid during all wet, no
Only be conducive to the sizing of puffing matrimony vine, and the flatness and glossiness on puffing rear matrimony vine fruit surface can be increased, be conducive to carry
Apperance quality.
6. present invention process is simple, easy to operate, whole low temperature process, nutriment loss is low, efficient, it can be achieved that rule
Modelling, industrialized production.
Embodiment
The present invention is described below by specific embodiment.Unless stated otherwise, technological means used in the present invention
It is method known in those skilled in the art.In addition, embodiment is interpreted as illustrative, it is not intended to limit the present invention
Scope, the spirit and scope of the invention are limited only by the claims that follow.To those skilled in the art, without departing substantially from this
The various changes carried out on the premise of invention spirit and scope to the material component in these embodiments and dosage or change
Belong to protection scope of the present invention.
Embodiment 1
A kind of preparation method of puffing matrimony vine, includes the following steps：
1) select：Go rotten in dried fruit of lycium barbarum fruit, disease pest fruit, malformed fruit and debris are chosen and removed；
2) clean：The matrimony vine of select is placed in supersonic wave cleaning machine and cleans 5min in 200W, 30KHz, is rinsed, drip
Dry, wherein cleaning solution is the sodium bicarbonate solution that mass percent concentration is 0.5%；
3) broken wall, immersion：Matrimony vine after cleaning is added in the percolating solution of 0.8 times of its quality, soaking at room temperature 2h, at the same time
High-pressure pulse electric and ultrasonic synergistic processing 10min are carried out every 10min once, until immersion finishes, final matrimony vine moisture
Content is 20%；
The percolating solution is prepared by the raw material of following parts by weight：15 parts of starch, 15 parts of oligoisomaltose, red date powder
10 parts, 8 parts of cassia seed powder, 5 parts of hawthorn powder, 5 parts of honey, 3 parts of sodium acid carbonate, 1 part of calcium chloride；
The starch is uniformly mixed by cornstarch and waxy corn starch, and the mass ratio of mixing is 2:1；
The preparation method of the percolating solution is：By weight various raw materials are accurately weighed, 2 times of raw material gross weight is taken first
Pure water, be heated to 50 DEG C, insulation, sequentially adds honey, red date powder, oligoisomaltose, cassia seed powder, mountain while stirring
Short, bristly hair or beard powder, fully dissolves 10min, continues to stir, and treats that temperature is down to 20 DEG C, insulation, sequentially adds starch, calcium chloride and bicarbonate
Sodium, fully dissolves 8min, up to penetrating fluid；
The parameter of high-pressure pulse electric processing is：Electric field strength 30kV/cm, 200 μ s of burst length, pulse frequency
400Hz；
The ultrasonication parameter is：Power 200W, frequency 30KHz；
4) it is quick-frozen：The matrimony vine handled through step 3) drains, and 3min is freezed in -22 DEG C；
5) it is predrying：Matrimony vine after will be quick-frozen is placed in microwave dryer in 1500W, 65 DEG C of progress intermittent dryings
3min, is allowed to moisture and reaches 16%；
The intermittent drying technique is：Microwave radiation 10s, stops 20s, so repeats, cyclic drying；
6) all wet：Matrimony vine spreading for cooling after predrying, rejects overly moist, caking and fines, then by the infiltration of its quality 0.5%
Solution even application is immediately placed in polybag or stack up good seal to matrimony vine fruit surface, moisture is reached balance,
Wet 3 days, moisture reached 25%；
7) vacuum and low temperature is puffing：The good matrimony vine of all wet puts puffing in expansion chamber, wherein swelling temperature：90℃；Dead time：
8min；Pressure differential：0.15MPa；Evacuation temperature：75℃；Evacuated time：60min；
8) pack：Matrimony vine after puffing, which is emptied in gas, to be cooled down, and rapid nitrogen-filled packaging is up to puffing matrimony vine.
Embodiment 2
A kind of preparation method of puffing matrimony vine, includes the following steps：
1) select：Go rotten in dried fruit of lycium barbarum fruit, disease pest fruit, malformed fruit and debris are chosen and removed；
2) clean：The matrimony vine of select is placed in supersonic wave cleaning machine and cleans 8min in 200W, 30KHz, is rinsed, drip
Dry, wherein cleaning solution is the sodium bicarbonate solution that mass percent concentration is 0.2%；
3) broken wall, immersion：Matrimony vine after cleaning is added in the percolating solution of 1 times of its quality, soaking at room temperature 5h, while often
High-pressure pulse electric and ultrasonic synergistic processing 20min are carried out every 10min once, until immersion finishes, final matrimony vine moisture contains
Measure as 22%；
The percolating solution is prepared by the raw material of following parts by weight：25 parts of starch, 25 parts of oligosaccharide, 15 parts of red date powder,
10 parts of cassia seed powder, 8 parts of hawthorn powder, 8 parts of honey, 5 parts of sodium acid carbonate, 2 parts of calcium chloride；
The starch is uniformly mixed by cornstarch and waxy corn starch, and the mass ratio of mixing is 3:2；
The oligosaccharide is：Stachyose, raffinose, oligofructose, soyabean oligosaccharides, chitosan oligomer are mixed with arbitrary proportion
Close；
The preparation method of the percolating solution is：By weight various raw materials are accurately weighed, 3 times of raw material gross weight is taken first
Pure water, be heated to 60 DEG C, insulation, sequentially adds honey, red date powder, oligosaccharide, cassia seed powder, hawthorn powder while stirring,
Fully dissolving 20min, continues to stir, and treats that temperature is down to 25 DEG C, insulation, sequentially adds starch, calcium chloride and sodium acid carbonate, fill
Divide dissolving 12min, up to penetrating fluid；
The parameter of high-pressure pulse electric processing is：Electric field strength 40kV/cm, 400 μ s of burst length, pulse frequency
600Hz；
The ultrasonication parameter is：Power 400W, frequency 40KHz；
4) it is quick-frozen：The matrimony vine handled through step 3) drains, and 5min is freezed in -26 DEG C；
5) it is predrying：Matrimony vine after will be quick-frozen is placed in microwave dryer in 1500W, 65 DEG C of progress intermittent dryings
5min, is allowed to moisture and reaches 14%；
The intermittent drying technique is：Microwave radiation 10s, stops 20s, so repeats, cyclic drying；
6) all wet：Matrimony vine spreading for cooling after predrying, rejects overly moist, caking and fines, then that the infiltration of its quality 1% is molten
Liquid even application is immediately placed in polybag or stack up good seal to matrimony vine fruit surface, moisture is reached balance, all wet
5 days, moisture reached 28%；
7) vacuum and low temperature is puffing：The good matrimony vine of all wet puts puffing in expansion chamber, wherein swelling temperature：100℃；During stagnation
Between：10min；Pressure differential：0.25MPa；Evacuation temperature：85℃；Evacuated time：85min；
8) pack：Matrimony vine after puffing, which is emptied in gas, to be cooled down, and rapid nitrogen-filled packaging is up to puffing matrimony vine.
Embodiment 3
A kind of preparation method of puffing matrimony vine, includes the following steps：
1) select：Go rotten in dried fruit of lycium barbarum fruit, disease pest fruit, malformed fruit and debris are chosen and removed；
2) clean：The matrimony vine of select is placed in supersonic wave cleaning machine and cleans 6min in 200W, 30KHz, is rinsed, drip
Dry, wherein cleaning solution is the sodium bicarbonate solution that mass percent concentration is 0.4%；
3) broken wall, immersion：Matrimony vine after cleaning is added in the percolating solution of 0.9 times of its quality, soaking at room temperature 4h, at the same time
High-pressure pulse electric and ultrasonic synergistic processing 15min are carried out every 10min once, until immersion finishes, final matrimony vine moisture
Content is 21%；
The percolating solution is prepared by the raw material of following parts by weight：20 parts of starch, 20 parts of oligosaccharide, 12 parts of red date powder,
9 parts of cassia seed powder, 6 parts of hawthorn powder, 6 parts of honey, 4 parts of sodium acid carbonate, 2 parts of calcium chloride；
The starch is uniformly mixed by cornstarch and waxy corn starch, and the mass ratio of mixing is 2.5:1.5；
The oligosaccharide is：Raffinose, oligofructose, oligoisomaltose, soyabean oligosaccharides, chitosan oligomer are with quality
Than 3:2:2:1:0.2 mixing；
The preparation method of the percolating solution is：By weight various raw materials are accurately weighed, 3 times of raw material gross weight is taken first
Pure water, be heated to 55 DEG C, insulation, sequentially adds honey, red date powder, oligosaccharide, cassia seed powder, hawthorn powder while stirring,
Fully dissolving 15min, continues to stir, and treats that temperature is down to 22 DEG C, insulation, sequentially adds starch, calcium chloride and sodium acid carbonate, fill
Divide dissolving 10min, up to penetrating fluid；
The parameter of high-pressure pulse electric processing is：Electric field strength 35kV/cm, 300 μ s of burst length, pulse frequency
500Hz；
The ultrasonication parameter is：Power 300W, frequency 35KHz；
4) it is quick-frozen：The matrimony vine handled through step 3) drains, and 4min is freezed in -24 DEG C；
5) it is predrying：Matrimony vine after will be quick-frozen is placed in microwave dryer in 1500W, 65 DEG C of progress intermittent dryings
4min, is allowed to moisture and reaches 15%；
The intermittent drying technique is：Microwave radiation 10s, stops 20s, so repeats, cyclic drying；
6) all wet：Matrimony vine spreading for cooling after predrying, rejects overly moist, caking and fines, then by the infiltration of its quality 0.8%
Solution even application is immediately placed in polybag or stack up good seal to matrimony vine fruit surface, moisture is reached balance,
Wet 4 days, moisture reached 26%；
7) vacuum and low temperature is puffing：The good matrimony vine of all wet puts puffing in expansion chamber, wherein swelling temperature：95℃；Dead time：
9min；Pressure differential：0.20MPa；Evacuation temperature：80℃；Evacuated time：70min；
8) pack：Matrimony vine after puffing, which is emptied in gas, to be cooled down, and rapid nitrogen-filled packaging is up to puffing matrimony vine.
The puffing matrimony vine sensory evaluation experiment of embodiment 4
Invite the puffing matrimony vine that 24 personnel prepare the embodiment of the present invention 3 and raw material matrimony vine, conventional vacuum low temperature expanding
Matrimony vine carries out sense organ marking, wherein specialty and each 12 of layman, professional is each 4 young, middle aged, old, men and women
Fifty-fifty, layman is juvenile, young, middle aged, each 3 old, and men and women is fifty-fifty；Marking includes appearance (20 points), quality (25
Point), flavor (30 points), chew after the aspect of residue sense (25 points) four, marking personnel independently carry out, are independent of each other, with guaranty
Comment result accurate.Counted to judging result, equal score value takes approximation, retains integer, is specifically shown in Table 1：
1 sensory evaluation statistical result of table
Note：With a line internal standard difference lowercase letter indication difference significantly (P ＜ 0.05), different capitalizations are marked and represent difference
Extremely significantly (P ＜ 0.01), indicating same letter represents difference not significantly (P ＞ 0.05).
Result above shows, puffing matrimony vine prepared by the present invention from appearance, quality, flavor and taste any one will
Be substantially better than common puffing matrimony vine and raw material matrimony vine, at the same also be adapted for different age group, the consumer of different hierarchies of consumption eats.
The measure of 5 expanded performance parameter of embodiment
1. the measure of puffed degree：Puffed degree is measured with specific volume method, with the specific volume (Hu Ben of the method measure fruit of Chinese wolfberry of row's millet
Fine jade, 2000), the specific volume of puffed degree=(specific volume of specific volume-puffing preceding fruit of Chinese wolfberry of the fruit of Chinese wolfberry after puffing)/puffing preceding fruit of Chinese wolfberry.
2. rehydration than measure：Sample 5g is taken, rehydration container is 300ml beakers, and 20 times of water consumption, i.e. 100ml, makes sample
Dipping wherein, is pulled sample out and is put on bamboo sieve after impregnating 30 minutes at ambient temperature, natural draining 5 minutes, title drains weight,
Rehydration ratio=(quality of sample before quality-rehydration of sample after rehydration)/sample quality.
3. the measure of hardness：Measured using Texture instrument (TA, XT2), take shape, size to try one's best consistent sample；To measure
Texture, from packaging bag it is rapid take out after, one by one compression test is done on Texture instrument, be repeated 10 times, be finally averaged
Value, hardness number are equal to the peak-peak in texture figure, and peak number is directly counted by texture software on computer.
4. the measure of reconstitution rate：Reconstitution rate=water suction sample weight/most first sample weight, determination condition：The sample of same quality is in 25
DEG C rehydration 12min measure.
Puffing matrimony vine, common puffing matrimony vine and the hot wind raw material matrimony vine prepared to the embodiment of the present invention 3 carries out puffed degree, answers
The expanded performance parameters such as water ratio, reconstitution rate, hardness are measured, as a result such as table 2：
2 expanded performance parameter detecting result of table
| Project | Puffed degree | Rehydration ratio | Reconstitution rate | Hardness (g) | Moisture (%) |
| Puffing matrimony vine | 2.887 | 2.421 | 2.876 | 616.5 | 2 |
| Common puffing matrimony vine | 2.345 | 2.134 | 2.016 | 537.8 | 2 |
| Raw material matrimony vine | 1.325 | 1.031 | 1.721 | 1911.6 | 2 (heated-air dryings) |
Result above shows：The hardness of puffing matrimony vine is moderate, and hardness is too high, and without brittleness, hardness is too low, does not chew
Sense, also far superior to common puffing matrimony vine and raw material matrimony vine, expansion effect are preferable for other performance parameter.
The puffing matrimony vine sanitary index detection of embodiment 6
The puffing matrimony vine of the invention of same date of manufacture and common puffing matrimony vine are taken, measures the sanitary index of product respectively,
Testing result such as table 3：
3 sanitary index testing result of table
Result above shows：The preparation method of the present invention can effectively kill miscellaneous bacteria in matrimony vine fruit surface and penetrating fluid,
Worm's ovum, prevents process cross-infection；Matrimony vine fruit remained on surface pesticide and other chemical substances are effectively removed, it is common puffing
Although matrimony vine meets national health index, but there are security risk, this is because caused by the limitation of raw material and processing technology,
The present invention overcomes drawbacks described above, the puffing matrimony vine of preparation is safer, and the shelf-life is longer.
7 eating effect of embodiment is tested
This product selects Taiyuan, Shanxi regional 100 ages in the winter time, and men and women was fifty-fifty, continuous food in 60~75 years old the elderly
It is daily to eat 50 grams with 60 days, compared with edible preceding and edible rear effect, the eating effect of average every old man the results are shown in Table 4,
4 eating effect of table
| Project | Before edible (60 days) | After edible (60 days) |
| Mental status | Generally, feelings are low sometimes, irritated | Well |
| Run duration (h/ days) | 3 | 6 |
| Intake (kcal/ days) | 1500 | 1800 |
| The natural sleep time (h/ days) | 10 | 12 |
| Times of common cold (secondary) | 6 | 2 |
| Constipation number (secondary) | 15 | 3 |
It is rear easy to digest that result above shows that this product is eaten, and easily absorbs, does not get angry, and has good edible and nutritious tonifying work(
Effect, continuously edible this product is better, and physical condition is more preferable.
Claims (5)
1. a kind of preparation method of puffing matrimony vine, it is characterised in that include the following steps：Matrimony vine after will be selected is in quality percentage
In 200W, 30KHz 5-8min of ultrasonic cleaning in the sodium bicarbonate solution that specific concentration is 0.2-0.5%, then add after cleaning
The percolating solution of 0.8-1 times of matrimony vine quality, soaking at room temperature 2-5h, while carry out high-pressure pulse electric and ultrasonic wave every 10min
Once, immersion is finished and drained collaboration processing 10-20min, and 3-5min are freezed in-22-- 26 DEG C, then put in microwave dryer in
1500W, 65 DEG C of dry 3-5min, spreading for cooling, rejects overly moist, caking and fines, the percolating solution of its quality 0.5-1% is uniformly sprayed
Matrimony vine fruit surface is applied to, is immediately placed in polybag or stack up good seal, all wet 3-5 days, the good matrimony vine of all wet is put swollen
Change puffing in room, wherein 90-100 DEG C of swelling temperature, dead time 8-10min, pressure differential 0.15-0.25MPa, evacuation temperature
75-85 DEG C, evacuated time 60-85min, it is puffing after matrimony vine empty in gas and cool down, rapid nitrogen-filled packaging is up to puffing matrimony vine；
The preparation method of the percolating solution is：In terms of parts by weight, 15-25 parts of starch is accurately weighed, 15-25 parts of oligosaccharide,
10-15 parts of red date powder, 8-10 parts of cassia seed powder, 5-8 parts of hawthorn powder, 5-8 parts of honey, 3-5 parts of sodium acid carbonate, 1-2 parts of calcium chloride,
Take the pure water of 2-3 times of raw material gross weight first, be heated to 50-60 DEG C, insulation, sequentially add while stirring honey, red date powder,
Oligosaccharide, cassia seed powder, hawthorn powder, fully dissolve 10-20min, continue to stir, and treat that temperature is down to 20-25 DEG C, keep the temperature, successively
Starch, calcium chloride and sodium acid carbonate are added, 8-12min is fully dissolved, up to penetrating fluid；
The parameter of high-pressure pulse electric processing is：Electric field strength 30-40kV/cm, burst length 200-400 μ s, pulse frequency
Rate 400-600Hz；
The ultrasonication parameter is：Power 200-400W, frequency 30-40KHz；
The microwave drying is intermittent drying, is specially：Microwave radiation 10s, stops 20s, so repeats, cyclic drying；
The moisture of matrimony vine is 25-28% after all wet；
The starch is uniformly mixed by cornstarch and waxy corn starch, and the mass ratio of mixing is 2-3:1-2.
2. the preparation method of puffing matrimony vine as claimed in claim 1, it is characterised in that the cornstarch and waxy corn starch
The mass ratio of mixing is 2:1.
3. the preparation method of puffing matrimony vine as claimed in claim 1, it is characterised in that the cornstarch and waxy corn starch
The mass ratio of mixing is 3:2.
4. the preparation method of puffing matrimony vine as claimed in claim 1, it is characterised in that the oligosaccharide is stachyose, cottonseed
One kind in sugar, oligofructose, xylo-oligosaccharide, galactooligosaccharide, oligoisomaltose, soyabean oligosaccharides, chitosan oligomer or
It is several to be mixed with arbitrary proportion.
5. the preparation method of puffing matrimony vine as claimed in claim 1, it is characterised in that include the following steps：
1) select：Go rotten in dried fruit of lycium barbarum fruit, disease pest fruit, malformed fruit and debris are chosen and removed；
2) clean：The matrimony vine of select is placed in supersonic wave cleaning machine and cleans 6min in 200W, 30KHz, rinses, drain, its
Middle cleaning solution is the sodium bicarbonate solution that mass percent concentration is 0.4%；
3) broken wall, immersion：Matrimony vine after cleaning is added in the percolating solution of 0.9 times of its quality, soaking at room temperature 4h, while every
10min carries out high-pressure pulse electric and ultrasonic synergistic processing 15min once, until immersion finishes；
The percolating solution is prepared by the raw material of following parts by weight：20 parts of starch, 20 parts of oligosaccharide, 12 parts of red date powder, Cassia
Sub- 9 parts of powder, 6 parts of hawthorn powder, 6 parts of honey, 4 parts of sodium acid carbonate, 2 parts of calcium chloride；
The starch is uniformly mixed by cornstarch and waxy corn starch, and the mass ratio of mixing is 2.5:1.5；
The oligosaccharide is：Raffinose, oligofructose, oligoisomaltose, soyabean oligosaccharides, chitosan oligomer are with mass ratio 3:
2:2:1:0.2 mixing；
The preparation method of the percolating solution is：By weight various raw materials are accurately weighed, the pure of 3 times of raw material gross weight is taken first
Water purification, is heated to 55 DEG C, insulation, sequentially adds honey, red date powder, oligosaccharide, cassia seed powder, hawthorn powder, fully while stirring
15min is dissolved, continues to stir, treats that temperature is down to 22 DEG C, insulation, sequentially adds starch, calcium chloride and sodium acid carbonate, fully molten
10min is solved, up to penetrating fluid；
The parameter of high-pressure pulse electric processing is：Electric field strength 35kV/cm, 300 μ s of burst length, pulse frequency 500Hz；
The ultrasonication parameter is：Power 300W, frequency 35KHz；
4) it is quick-frozen：The matrimony vine handled through step 3) drains, and 4min is freezed in -24 DEG C；
5) it is predrying：Matrimony vine after will be quick-frozen is placed in microwave dryer carries out intermittent drying 4min in 1500W, 65 DEG C；
The intermittent drying technique is：Microwave radiation 10s, stops 20s, so repeats；
6) all wet：Matrimony vine spreading for cooling after predrying, rejects overly moist, caking and fines, then by the percolating solution of its quality 0.8%
Even application is immediately placed in polybag or stack up good seal to matrimony vine fruit surface, moisture is reached balance, all wet 4
My god；
7) vacuum and low temperature is puffing：The good matrimony vine of all wet puts puffing puffing matrimony vine, wherein swelling temperature in expansion chamber：95℃；Stop
The stagnant time：9min；Pressure differential：0.20MPa；Evacuation temperature：80℃；Evacuated time：70min；
8) pack：Matrimony vine after puffing, which is emptied in gas, to be cooled down, and rapid nitrogen-filled packaging is up to puffing matrimony vine.
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|---|---|---|---|---|
| CN106819780B (en) * | 2015-12-04 | 2020-03-27 | 典发食品（苏州）有限公司 | Preparation method of mochi sticks |
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