CN104012919B - Preparation method for seasoning medlar - Google Patents

Preparation method for seasoning medlar Download PDF

Info

Publication number
CN104012919B
CN104012919B CN201410250321.7A CN201410250321A CN104012919B CN 104012919 B CN104012919 B CN 104012919B CN 201410250321 A CN201410250321 A CN 201410250321A CN 104012919 B CN104012919 B CN 104012919B
Authority
CN
China
Prior art keywords
matrimony vine
preparation method
flavoring
deg
seasoning
Prior art date
Application number
CN201410250321.7A
Other languages
Chinese (zh)
Other versions
CN104012919A (en
Inventor
邵素英
Original Assignee
邵素英
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 邵素英 filed Critical 邵素英
Priority to CN201410250321.7A priority Critical patent/CN104012919B/en
Publication of CN104012919A publication Critical patent/CN104012919A/en
Application granted granted Critical
Publication of CN104012919B publication Critical patent/CN104012919B/en

Links

Abstract

The present invention discloses a preparation method for flavoring medlar, and belongs to the technical field of snack food processing. High-pressure pulsed electric field and ultrasound wave are synergically applied to moderately break the wall of medlar fruits, so that permeation solution is facilitated to fully penetrate into the medlar fruit grain. Medlar, extract of flavoring materials and other functional food materials are scientifically compounded and fuse as a whole without destroying the natural shape, color and texture of medlar fruits, not only can balance diet, but also can serve for leisure and health. The prepared flavoring medlar has natural color, delicious taste and crisp mouthfeel, is easy to digest and absorb without suffering from excessive internal heat after eating, is suitable for all types of people, and is a safe, nutritional and healthy functional snack food truly consistent with the development directions of international and domestic snack food. The present invention has a simple process and is easy to operate, the whole process is conducted at low temperature such that the nutrient loss is low. The preparation method has high efficiency and can achieve large-scale and industrialized production.

Description

A kind of preparation method of seasoning matrimony vine

Technical field

The present invention relates to the preparation of leisure food, particularly to a kind of preparation method of seasoning matrimony vine.

Background technology

Leisure food as the term suggests be after dinner, meal between leisure snacks snack or cake dessert, they should be low Heat, delicious, meet appetite and " grinding one's teeth in sleep " between the meal of people and divert oneself, be difficult to have enough and affect the pot foods of dinner." people to eat are My god ", but nowadays people not merely rest on the surface eaten, and are intended to allow eat and become more healthy, more lie fallow.Such Under diet theory, domestic leisure food has obtained development at full speed.Development with leisure food industry and people's life The flat raising of running water, leisure food starts to press close to the life of people, and the starting point has been placed on health and nutrition side by more people Face.The leisure food production firm in the whole world is publicizing leisure food can become a part of low-heat of meals in a healthy and balanced way Amount, low fat, the leisure food of low sugar are the main flows of new product development from now on.Therefore, developing health and functional food will be to stop Following developing direction of not busy food products market, in various leisure food, the product category of dilated food at most, the consumer group Extensively, sales volume is maximum, can account for more than the 50% of leisure food total amount.

Matrimony vine is conventional nutritious tonifying good merchantable brand, cooks congee, endures cream, steeping in wine or same other drugs, food in conventional its among the people Eat together.The fruit of Chinese wolfberry is exactly the top grade that people is supported in nourishing from ancient times, have functions that to prolong decline anti-ageing, so also known as " but I ".Matrimony vine In Determination of Vitamin C 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.

As the good merchantable brand of nourishing of medicine-food two-purpose, its nutritive value and health care show well known to matrimony vine, and matrimony vine is prepared into A kind of expanded class leisure food complies fully with the developing direction of international, domestic leisure food, but according to leisure food " at any time, The consumptive characteristics such as everywhere, arbitrarily ", individually eat matrimony vine as amount, eating method, edible time, edible crowd etc. Factor difference produces some side effects, therefore, best processing mode be exactly according to the nutrition of matrimony vine, functional characteristics with other Nutrition, healthy food material science are compounding, balanced nutritious, the purpose to reach Science diet.Chinese patent cn102669597b Disclose a kind of processing method of bamboo charcoal matrimony vine, first matrimony vine is carried out cryogenic vacuum expanded, then use " 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 percent mass to seed sugar 5% 10%, hawthorn powder 2% 5%, honey 1% 5%, Semen sesami nigrum 1% 5% herein Ratio is calculated based on expanded matrimony vine total amount), soak cleaner liquid with cassia seed or chrysanthemum tea water and be made into bamboo charcoal mush;On The defect stating preparation method is: 1. the matrimony vine water imbibition of after the swelling is extremely strong, easily absorbs water, seriously during upper " bamboo charcoal clothing " The crisp degree of impact matrimony vine, even if being subsequently dried rapidly, also will not recover original fragility;2. product is from losing Chinese holly in appearance The natural colour of Qi and shape, 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 preparing biological expanded matrimony vine, will Matrimony vine cleaning, peeling, cutting, pretreatment, predrying, sam, changing temperature-pressure-difference and puffing, cooling, it is classified, is packaged to be expanded Chinese holly Qi, in order that taste is more preferably, methods described pre-processes to matrimony vine pulp before being additionally included in pre-dried, described pretreatment Step is that in weight/mass percentage composition is for 75%-85% sugar container, matrimony vine pulp is soaked 2-4h, drains, then removes fruit with clear water The liquid glucose of meat surface.Above-mentioned preparation method have the disadvantage that 1. matrimony vine is cleaned after carry out removing the peel, cutting, complex process, behaviour Make very inconvenient it is impossible to realize scale, industrialized production;2. wolfberry be easy to run off, oxidizable;3. finished product is matrimony vine Fruit, really bar or chankings, destroy the natural shape of FRUCTUS LYCII.

Matrimony vine is organically combined with natural flavouring and other matching raw-food material, is processed into one kind and can keep it Natural fruit shape, crisp taste, delicious flavour, leisure food balanced in nutrition, comply fully with international, domestic leisure food Developing direction, this is also the long-sought of this area research staff.

Content of the invention

Technical problem solved by the invention is the defect overcoming existing matrimony vine leisure food preparation, based on dried fruit of lycium barbarum Want raw material, the matrimony vine after cleaning is soaked in percolating solution, adopt high-pressure pulse electric and ultrasonic synergistic broken wall skill simultaneously Art carries out appropriate broken wall to matrimony vine fruit, the composition of percolating solution can after osmosis enters broken wall FRUCTUS LYCII intragranular, so Prepare one kind by vacuum and low temperature puffing technique to there is matrimony vine natural fruit granular shape and color and luster, the equilibrium of nutrient content science, fit Close the nutrition and health care leisure food seasoning matrimony vine of various crowds.

In order to achieve the above object, the present invention employs the following technical solutions:

A kind of preparation method of seasoning matrimony vine, comprises the steps:

1) select: decayed fruit mould in dried fruit of lycium barbarum, 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 fluid is the sodium bicarbonate solution of 0.2-0.5% for mass percent concentration;

3) broken wall, immersion: the matrimony vine after cleaning is added in the percolating solution of its quality 0.8-1 times, soaking at room temperature 2-5h, Carry out high-pressure pulse electric every 10min simultaneously and ultrasonic synergistic processes 10-20min once, until soak finishing, final Chinese holly Qi moisture is 20-22%;

Described percolating solution is prepared by the raw material of following parts by weight: starch 10-15 part, compound sugar 10-15 part, flavoring Extract 8-10 part, red date powder 5-8 part, cassia seed powder 5-8 part, hawthorn powder 3-5 part, honey 3-5 part, sodium acid carbonate 3-5 part, chlorine Change calcium 1-2 part;

Described starch is uniformly mixed by cornstarch, waxy corn starch and farina, and the mass ratio of mixing is 1-3:1-2:0.2-0.6;

Described compound sugar is: stachyose, raffinose, FOS, xylo-oligosaccharide, galactooligosaccharide, oligoisomaltose, One or more of soyabean oligosaccharides, chitosan oligomer are mixed with arbitrary proportion;

The preparation method of described flavoring extract is: flavoring is cleaned, drains, add the water of its quality 0.1-1 times Wetting 3-8h, is pulverized immediately after-18-22 DEG C of freezing 1-2h, is freezed thickness of feed layer 3-5cm, grinding particle size 0.5- 3mm, is subsequently added into acetic acid, and adjusting ph value is 3.0-3.5, carries out microwave and carry under the conditions of power 150-300w, frequency 2000hz Take, wherein, each microwave irradiation total time 60-80s, carry out compartment irradiation: irradiation 10s, be spaced 10s, control temperature 20-35 DEG C, such irradiation 10 times, simultaneously in power 200-300w, under the conditions of frequency 30-40khz, carry out ultrasonic assistant extraction;Insulation 1-3h, then, carries out Microwave Extraction under the conditions of power 200-400w, frequency 2000hz, wherein, each microwave irradiation total time 90-105s, carries out compartment irradiation: irradiation 15s, is spaced 10s, controls temperature 40-60 DEG C, and such irradiation 10 times, simultaneously in work( Rate 300-500w, carries out ultrasonic assistant extraction, is finally naturally cooling to room temperature, in electric-field intensity under the conditions of frequency 40-50khz 25-35kv/cm, burst length 400-600 μ s, carry out high-pressure pulse electric (pef) and extract under the conditions of pulse frequency 200-300hz 15-20min;It is sufficiently stirred for extract, sealing, spontaneous fermentation 3-5d, filters;Filtrate reduced in volume to solid content is 20% More than, then freeze-drying, 40 DEG C of low-temperature grinding obtain final product flavoring extract, grinding particle size 0.1-0.2mm;

Described flavoring is complete dry product flavoring;

Described dry product flavoring is: Chinese prickly ash, pepper, Chinese anise, cloves, spiceleaf, tsaoko, Chinese cassia tree, fennel seeds, cardamom, At least one of thyme or several flavoring with arbitrary proportion mixing;

Described dry product flavoring moisture < 10%.

The preparation method of described percolating solution is: by weight accurately weighing various raw materials, takes raw material gross weight 2-3 first Pure water again, is heated to 50-60 DEG C, insulation, sequentially adds honey, red date powder, compound sugar, cassia seed powder, mountain while stirring Short, bristly hair or beard powder, fully dissolves 10-20min, continues stirring, treats that temperature is down to 20-25 DEG C, and insulation sequentially adds starch, calcium chloride, tune Taste substance extract and sodium acid carbonate, fully dissolve 8-12min, obtain final product penetrating fluid;

The parameter that described high-pressure pulse electric is processed is: electric-field intensity 30-40kv/cm, burst length 200-400 μ s, arteries and veins Rush frequency 400-600hz;

Described ultrasonication parameter is: power 200-400w, frequency 30-40khz;

4) quick-frozen: through step 3) matrimony vine that processes drains, and freezes 3-5min in-22-26 DEG C;

5) predrying: the matrimony vine after will be quick-frozen be placed in microwave dryer in 1500w, 65 DEG C carry out intermittent drying 3- 5min, is allowed to moisture and reaches 14-16%;

Described intermittent drying technique is: microwave 10s, stops 20s, so repeats, cyclic drying;

6) sam: the matrimony vine spreading for cooling after predrying, reject overly moist, caking and fines, then oozing its quality 0.5-1% Solution even application, to matrimony vine fruit surface, is immediately placed in polybag or stack up good seal, makes moisture reach balance thoroughly, Sam 3-5 days, moisture reaches 25-28%;

7) vacuum and low temperature is expanded: the good matrimony vine of sam puts expanded expanded matrimony vine, wherein swelling temperature: 90- in expansion chamber 100℃;Dead time: 8-10min;Pressure differential: 0.15-0.25mpa;Evacuation temperature: 75-85 DEG C;Evacuated time: 60- 85min;

8) pack: the matrimony vine after expanded puts in the air cooling, rapid nitrogen-filled packaging obtains final product seasoning matrimony vine.

Beneficial effect:

1. the present invention adopts high-pressure pulse electric and ultrasonic wave synergistic reaction to matrimony vine fruit appropriateness broken wall, is conducive to permeating Liquid fully infiltrates into matrimony vine fruit, and matrimony vine, flavoring and other functional food ingredient science are compounded, organically permeate Body, and do not destroy the natural shape of matrimony vine fruit, color and luster and tissue, both can balanced diet, again can casual health, the seasoning of preparation Matrimony vine color and luster is natural, delicious in taste, crisp taste, easy to digest after eating, and easily absorbs, does not get angry, suitable various people, is a kind of The real safety meeting international and domestic leisure food developing direction, nutrition, health care, functionality leisure food.

2. the present invention adopts high-pressure pulse electric to process, 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 ultrasonic, can effectively remove matrimony vine fruit remained on surface agriculture Medicine and other chemical substance.

4. science built-up starch, sodium acid carbonate and calcium chloride in penetrating fluid of the present invention, can effectively improve the swollen of expanded matrimony vine Change degree and crisp degree.

5. the present invention vacuum and low temperature expanded front matrimony vine is carried out freezing processing and during sam spray penetrating fluid, no Only be conducive to the sizing of expanded matrimony vine, and flatness and the glossiness on expanded rear matrimony vine fruit surface can be increased, be conducive to carrying Apperance quality and product fragrance.

6. present invention process is simple, easy to operate, whole low temperature process, and nutriment loses low, efficiency high, can achieve rule Modelling, industrialized production.

Specific embodiment

Describe the present invention 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, and the unrestricted 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 On the premise of invention spirit and scope, the material component in these embodiments and consumption are carried out various changes or are changed Belong to protection scope of the present invention.

The preparation of embodiment 1 flavoring extract

The preparation method of flavoring extract is: flavoring cleaned, drains, add the water-wet 5h of 0.5 times of its quality, Pulverized immediately after -20 DEG C of freezing 1.5h, freezed thickness of feed layer 4cm, grinding particle size 2mm, be subsequently added into acetic acid, adjusted ph It is worth for 3.2, carry out Microwave Extraction under the conditions of power 250, frequency 2000hz, wherein, each microwave irradiation total time 70s, enter Between-line spacing formula irradiation: irradiation 10s, it is spaced 10s, control 30 DEG C of temperature, such irradiation 10 times, simultaneously in power 250w, frequency Carry out ultrasonic assistant extraction under the conditions of 35khz;Insulation 2h, then, carries out microwave under the conditions of power 300w, frequency 2000hz Extract, wherein, each microwave irradiation total time 90s, carry out compartment irradiation: irradiation 15s, be spaced 10s, control temperature 50 C, So irradiation 10 times, simultaneously in power 400w, carries out ultrasonic assistant extraction under the conditions of frequency 45khz, is finally naturally cooling to Room temperature, in electric-field intensity 30kv/cm, burst length 500 μ s, carries out high-pressure pulse electric (pef) under the conditions of pulse frequency 250hz Extract 18min;It is sufficiently stirred for extract, sealing, spontaneous fermentation 4d, filters;Filtrate reduced in volume to solid content is 20% More than, then freeze-drying, 40 DEG C of low-temperature grinding obtain final product the flavoring extract of grinding particle size 0.1mm;

Described flavoring is complete dry product flavoring;

Described dry product flavoring is by Chinese prickly ash, Chinese anise, cloves, tsaoko, spiceleaf, Chinese cassia tree, cardamom, thyme in mass ratio 3:4:2:3:2:2:1:1 uniformly mixes;

Described dry product flavoring moisture < 10%.

Embodiment 2

A kind of preparation method of seasoning matrimony vine, comprises the steps:

1) select: decayed fruit mould in dried fruit of lycium barbarum, 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, rinse, drip Dry, the sodium bicarbonate solution that wherein cleaning fluid is 0.5% for mass percent concentration;

3) broken wall, immersion: the matrimony vine after cleaning is added in the percolating solution of 0.8 times of its quality, soaking at room temperature 2h, simultaneously Carry out high-pressure pulse electric every 10min and ultrasonic synergistic processes 10min once, until soak finishing, final matrimony vine moisture Content is 20%;

Described percolating solution is prepared by the raw material of following parts by weight: 10 parts of starch, 10 parts of oligoisomaltose, flavoring 8 parts of extract, 5 parts of red date powder, 5 parts of cassia seed powder, 3 parts of hawthorn powder, 3 parts of honey, 3 parts of sodium acid carbonate, 1 part of calcium chloride;

Described starch is uniformly mixed by cornstarch, waxy corn starch and farina, and the mass ratio of mixing is 1:1:0.2;

The preparation method of described percolating solution is: by weight accurately weighing various raw materials, takes 2 times of raw material gross weight first Pure water, be heated to 50 DEG C, insulation, sequentially add honey, red date powder, oligoisomaltose, cassia seed powder, mountain while stirring Short, bristly hair or beard powder, fully dissolves 10min, continues stirring, treats that temperature is down to 20 DEG C, insulation, sequentially adds starch, calcium chloride, flavoring carry Take thing and sodium acid carbonate, fully dissolve 8min, obtain final product penetrating fluid;

The parameter that described high-pressure pulse electric is processed is: electric-field intensity 30kv/cm, burst length 200 μ s, pulse frequency 400hz;

Described ultrasonication parameter is: power 200w, frequency 30khz;

4) quick-frozen: through step 3) matrimony vine that processes drains, and freezes 3min in -22 DEG C;

5) predrying: the matrimony vine after will be quick-frozen be placed in microwave dryer in 1500w, 65 DEG C carry out intermittent drying 3min, is allowed to moisture and reaches 16%;

Described intermittent drying technique is: microwave 10s, stops 20s, so repeats, cyclic drying;

6) sam: the matrimony vine spreading for cooling after predrying, reject overly moist, caking and fines, then by the infiltration of its quality 0.5% Solution even application, to matrimony vine fruit surface, is immediately placed in polybag or stack up good seal, makes moisture reach balance, all Wet 3 days, moisture reached 25%;

7) vacuum and low temperature is expanded: the good matrimony vine of sam puts expanded expanded matrimony vine, wherein swelling temperature: 90 in expansion chamber ℃;Dead time: 8min;Pressure differential: 0.15mpa;Evacuation temperature: 75 DEG C;Evacuated time: 60min;

8) pack: the matrimony vine after expanded puts in the air cooling, rapid nitrogen-filled packaging obtains final product seasoning matrimony vine.

Described flavoring extract is prepared for embodiment 1.

Embodiment 3

A kind of preparation method of seasoning matrimony vine, comprises the steps:

1) select: decayed fruit mould in dried fruit of lycium barbarum, 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, rinse, drip Dry, the sodium bicarbonate solution that wherein cleaning fluid is 0.2% for mass percent concentration;

3) broken wall, immersion: the matrimony vine after cleaning is added in the percolating solution of 1 times of its quality, soaking at room temperature 5h, often simultaneously Carry out high-pressure pulse electric every 10min and ultrasonic synergistic processes 20min once, until soak finishing, final matrimony vine moisture contains Measure as 22%;

Described percolating solution is prepared by the raw material of following parts by weight: 15 parts of starch, 15 parts of compound sugar, flavoring extract 10 parts, 8 parts of red date powder, 8 parts of cassia seed powder, 5 parts of hawthorn powder, 5 parts of honey, 5 parts of sodium acid carbonate, 2 parts of calcium chloride;

Described starch is uniformly mixed by cornstarch, waxy corn starch and farina, and the mass ratio of mixing is 3:2:0.6;

Described compound sugar is: stachyose, raffinose, FOS, soyabean oligosaccharides, chitosan oligomer are mixed with arbitrary proportion Close;

The preparation method of described percolating solution is: by weight accurately weighing various raw materials, takes 3 times of raw material gross weight first Pure water, be heated to 60 DEG C, insulation, sequentially add honey, red date powder, compound sugar, cassia seed powder, hawthorn powder while stirring, Fully dissolving 20min, continues stirring, treats that temperature is down to 25 DEG C, insulation, sequentially add starch, calcium chloride, flavoring extract and Sodium acid carbonate, fully dissolves 12min, obtains final product penetrating fluid;

The parameter that described high-pressure pulse electric is processed is: electric-field intensity 40kv/cm, burst length 400 μ s, pulse frequency 600hz;

Described ultrasonication parameter is: power 400w, frequency 40khz;

4) quick-frozen: through step 3) matrimony vine that processes drains, and freezes 5min in -26 DEG C;

5) predrying: the matrimony vine after will be quick-frozen be placed in microwave dryer in 1500w, 65 DEG C carry out intermittent drying 5min, is allowed to moisture and reaches 14%;

Described intermittent drying technique is: microwave 10s, stops 20s, so repeats, cyclic drying;

6) sam: the matrimony vine spreading for cooling after predrying, reject overly moist, caking and fines, then will be molten for the infiltration of its quality 1% Liquid even application, to matrimony vine fruit surface, is immediately placed in polybag or stack up good seal, makes moisture reach balance, sam 5 days, moisture reached 28%;

7) vacuum and low temperature is expanded: the good matrimony vine of sam puts expanded expanded matrimony vine, wherein swelling temperature: 100 in expansion chamber ℃;Dead time: 10min;Pressure differential: 0.25mpa;Evacuation temperature: 85 DEG C;Evacuated time: 85min;

8) pack: the matrimony vine after expanded puts in the air cooling, rapid nitrogen-filled packaging obtains final product seasoning matrimony vine.

Described flavoring extract is prepared for embodiment 1.

Embodiment 4

A kind of preparation method of seasoning matrimony vine, comprises the steps:

1) select: decayed fruit mould in dried fruit of lycium barbarum, 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, rinse, drip Dry, the sodium bicarbonate solution that wherein cleaning fluid is 0.4% for mass percent concentration;

3) broken wall, immersion: the matrimony vine after cleaning is added in the percolating solution of 0.9 times of its quality, soaking at room temperature 4h, simultaneously Carry out high-pressure pulse electric every 10min and ultrasonic synergistic processes 15min once, until soak finishing, final matrimony vine moisture Content is 21%;

Described percolating solution is prepared by the raw material of following parts by weight: 12 parts of starch, 12 parts of compound sugar, flavoring extract 9 parts, 6 parts of red date powder, 6 parts of cassia seed powder, 4 parts of hawthorn powder, 4 parts of honey, 4 parts of sodium acid carbonate, 2 parts of calcium chloride;

Described starch is uniformly mixed by cornstarch, waxy corn starch and farina, and the mass ratio of mixing is 2:1.5:0.4;

Described compound sugar is: raffinose, FOS, oligoisomaltose, soyabean oligosaccharides, chitosan oligomer are with quality Than 3:2:2:1:0.2 mixing;

The preparation method of described percolating solution is: by weight accurately weighing various raw materials, takes 3 times of raw material gross weight first Pure water, be heated to 55 DEG C, insulation, sequentially add honey, red date powder, compound sugar, cassia seed powder, hawthorn powder while stirring, Fully dissolving 15min, continues stirring, treats that temperature is down to 22 DEG C, insulation, sequentially add starch, calcium chloride, flavoring extract and Sodium acid carbonate, fully dissolves 10min, obtains final product penetrating fluid;

The parameter that described high-pressure pulse electric is processed is: electric-field intensity 35kv/cm, burst length 300 μ s, pulse frequency 500hz;

Described ultrasonication parameter is: power 300w, frequency 35khz;

4) quick-frozen: through step 3) matrimony vine that processes drains, and freezes 4min in -24 DEG C;

5) predrying: the matrimony vine after will be quick-frozen be placed in microwave dryer in 1500w, 65 DEG C carry out intermittent drying 4min, is allowed to moisture and reaches 15%;

Described intermittent drying technique is: microwave 10s, stops 20s, so repeats, cyclic drying;

6) sam: the matrimony vine spreading for cooling after predrying, reject overly moist, caking and fines, then by the infiltration of its quality 0.8% Solution even application, to matrimony vine fruit surface, is immediately placed in polybag or stack up good seal, makes moisture reach balance, all Wet 4 days, moisture reached 26%;

7) vacuum and low temperature is expanded: the good matrimony vine of sam puts expanded expanded matrimony vine, wherein swelling temperature: 95 in expansion chamber ℃;Dead time: 9min;Pressure differential: 0.20mpa;Evacuation temperature: 80 DEG C;Evacuated time: 70min;

8) pack: the matrimony vine after expanded puts in the air cooling, rapid nitrogen-filled packaging obtains final product seasoning matrimony vine.

Described flavoring extract is prepared for embodiment 1.

Embodiment 5 seasoning matrimony vine sensory evaluation is tested

Seasoning matrimony vine and raw material matrimony vine, conventional vacuum low temperature expanding that 24 personnel of invitation prepare to the embodiment of the present invention 4 Matrimony vine carries out sense organ marking, wherein specialty and each 12 of layman, and professional is young, middle aged, each 4 of old age, men and women Half and half, layman is juvenile, young, middle aged, each 3 of old age, and men and women half and half;Marking includes outward appearance (20 points), quality (25 Point), local flavor (30 points), chew after four aspects of residue sense (25 points), marking personnel independently carry out, are independent of each other, with guaranty Comment result accurate.Counted to judging result, equal score value takes approximation, retained integer, be specifically shown in Table 1:

Table 1 sensory evaluation statistics

Note: notable (p < 0.05) with a line internal standard difference lowercase letter indication difference, the different capitalization of mark represents difference Extremely notable (p < 0.01), indicate same letter and represent that difference is not notable (p > 0.05).

Result above shows, any one will from outward appearance, quality, local flavor and mouthfeel for the seasoning matrimony vine of present invention preparation It is substantially better than commonly expanded matrimony vine and raw material matrimony vine, also be adapted for different age group, the consumer of different hierarchy of consumption eats simultaneously.

The mensure of embodiment 6 expanded performance parameter

1. the mensure of puffed degree: measure puffed degree with specific volume method, measure the specific volume (Hu Ben of the fruit of Chinese wolfberry with the method arranging millet Fine jade, 2000), the specific volume of puffed degree=(specific volume of the expanded front fruit of Chinese wolfberry of specific volume of the expanded rear fruit of Chinese wolfberry)/expanded front fruit of Chinese wolfberry.

2. the mensure of rehydration ratio: take sample 5g, rehydration container is 300ml beaker, 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 claims to drain weight,

Rehydration ratio=(quality of sample before the quality rehydration of sample after rehydration)/sample quality.

3. the mensure of hardness: measured using Texture instrument (ta, xt2), take the as far as possible consistent sample of shape, size;To measure Quality structure, from packaging bag rapid take out after, one by one do compression test on Texture instrument, be repeated 10 times, be finally averaged Value, hardness number is equal to the peak-peak of quality structure in figure, and peak number passes through quality structure software on computer and directly counts.

4. the mensure of reconstitution rate: reconstitution rate=water suction sample weight/first sample weight, condition determination: the sample of same quality is in 25 DEG C rehydration 12min measures.

Seasoning matrimony vine, commonly expanded matrimony vine and the hot blast raw material matrimony vine of the embodiment of the present invention 4 preparation is carried out by puffed degree, answer The expanded performance parameters such as water ratio, reconstitution rate, hardness are measured, result such as table 2:

Table 2 expanded performance parameter detecting result

Project Puffed degree Rehydration ratio Reconstitution rate Hardness (g) Moisture (%) Seasoning matrimony vine 2.854 2.439 2.998 628.7 2 Expanded 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 seasoning matrimony vine is moderate, and hardness is too high, does not have fragility, and hardness is too low, does not chew Sense, other performance parameter is also far superior to expanded matrimony vine and raw material matrimony vine, and expansion effect is preferable.

Embodiment 7 seasoning matrimony vine sanitary index detects

Take seasoning matrimony vine of the present invention and the common expanded matrimony vine of same date of manufacture, measure the sanitary index of product respectively, Testing result such as table 3:

Table 3 sanitary index testing result

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;Effectively remove matrimony vine fruit remained on surface agricultural chemicals and other chemical substance, commonly expanded Although matrimony vine meets national health index, there is potential safety hazard, this is because the limitation of raw material and processing technology causes, Instant invention overcomes drawbacks described above, the seasoning matrimony vine of preparation is safer, and the shelf-life is longer.

Embodiment 8 eating effect is tested

This product selects Taiyuan, Shanxi 100 ages of area in 60~75 years old the elderly in the winter time, and men and women half and half, continuous food With 60 days, edible 50 grams daily, with edible front and edible rear effectiveness comparison, the eating effect of averagely every old man the results are shown in Table 4,

Table 4 eating effect

Project Before edible (60 days) After edible (60 days) Mental status Typically, 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) 8 2 Constipation number of times (secondary) 15 2

Result above shows that this product is easy to digest after eating, and easily absorbs, does not get angry, and has good edible and nutritious tonifying work( Effect, continuously edible this product is better, and health is more preferable.

Claims (9)

1. a kind of preparation method of seasoning matrimony vine it is characterised in that comprise the steps: will be selected after matrimony vine in percent mass Specific concentration cleans 5 8min in 200w, 30khz ultrasonic wave, after being subsequently adding cleaning in the sodium bicarbonate solution for 0.2-0.5% The percolating solution of matrimony vine quality 0.8-1 times, soaking at room temperature 2-5h, carry out high-pressure pulse electric and ultrasonic wave every 10min simultaneously Collaborative process 10-20min once, soak to finish and drain, freeze 3-5min in-22-26 DEG C, then put in microwave dryer in 1500w, 65 DEG C 3-5min be dried, spreading for cooling, reject overly moist, caking and fines, the percolating solution of its quality 0.5-1% uniformly sprayed It is applied to matrimony vine fruit surface, is immediately placed in polybag or stack up good seal, sam 3-5 days, the good matrimony vine of sam is put swollen Change expanded, wherein 90-100 DEG C of swelling temperature, dead time 8-10min, pressure differential 0.15-0.25mpa, evacuation temperature in room 75-85 DEG C, evacuated time 60-85min, expanded after matrimony vine put in the air cooling, rapid nitrogen-filled packaging obtains final product seasoning matrimony vine;
The preparation method of described percolating solution is: in terms of parts by weight, accurately weigh starch 10-15 part, compound sugar 10-15 part, Flavoring extract 8-10 part, red date powder 5-8 part, cassia seed powder 5-8 part, hawthorn powder 3-5 part, honey 3-5 part, sodium acid carbonate 3- 5 parts, calcium chloride 1-2 part;Take the pure water of raw material gross weight 2-3 times first, be heated to 50-60 DEG C, insulation, while stirring successively Add honey, red date powder, compound sugar, cassia seed powder, hawthorn powder, fully dissolve 10-20min, continue stirring, treat that temperature is down to 20-25 DEG C, insulation, sequentially add starch, calcium chloride, flavoring extract and sodium acid carbonate, fully dissolve 8-12min, obtain final product Penetrating fluid;
The preparation method of described flavoring extract is: flavoring is cleaned, drains, add the water-wet of its quality 0.1-1 times 3-8h, is pulverized immediately after-18-22 DEG C of freezing 1-2h, freezes thickness of feed layer 3-5cm, grinding particle size 0.5-3mm, connect Addition acetic acid, adjusting ph value is 3.0-3.5, carries out Microwave Extraction under the conditions of power 150-300w, frequency 2000hz, its In, each microwave irradiation total time 60-80s, carry out compartment irradiation: irradiation 10s, be spaced 10s, control temperature 20-35 DEG C, such as This irradiation 10 times, simultaneously in power 200-300w, carries out ultrasonic assistant extraction under the conditions of frequency 30-40khz;Insulation 1-3h, Then, carry out Microwave Extraction under the conditions of power 200-400w, frequency 2000hz, wherein, each microwave irradiation total time 90- 105s, carries out compartment irradiation: irradiation 15s, is spaced 10s, controls temperature 40-60 DEG C, and such irradiation 10 times, simultaneously in power 300-500w, carries out ultrasonic assistant extraction, is finally naturally cooling to room temperature, in electric-field intensity under the conditions of frequency 40-50khz 25-35kv/cm, burst length 400-600 μ s, carry out high-pressure pulse electric and extract 15- under the conditions of pulse frequency 200-300hz 20min;It is sufficiently stirred for extract, sealing, spontaneous fermentation 3-5d, filters;Filtrate reduced in volume to solid content be 20% with On, then freeze-drying, 40 DEG C of low-temperature grinding obtain final product flavoring extract, grinding particle size 0.1-0.2mm;
Described flavoring is complete dry product flavoring;
Described dry product flavoring is: Chinese prickly ash, pepper, Chinese anise,Cloves, spiceleaf, tsaoko, Chinese cassia tree, fennel seeds, cardamom, in hundred At least one of perfume (or spice) or several flavoring with arbitrary proportion mixing;
Described dry product flavoring moisture < 10%.
2. seasoning matrimony vine as claimed in claim 1 preparation method it is characterised in that preparation seasoning matrimony vine when high-voltage pulse electric The parameter that field is processed is: electric-field intensity 30-40kv/cm, burst length 200-400 μ s, pulse frequency 400-600hz.
3. seasoning matrimony vine as claimed in claim 1 preparation method it is characterised in that preparation seasoning matrimony vine when ultrasonication Parameter is: power 200-400w, frequency 30-40khz.
4. seasoning matrimony vine as claimed in claim 1 preparation method it is characterised in that preparation seasoning matrimony vine when microwave drying be Intermittent drying, particularly as follows: microwave 10s, stops 20s, so repeats, cyclic drying.
5. the preparation method of seasoning matrimony vine as claimed in claim 1 is it is characterised in that described starch is by cornstarch, glutinous jade Rice starch and farina are uniformly mixed, and the mass ratio of mixing is 1-3:1-2:0.2-0.6.
6. the preparation method of seasoning matrimony vine as claimed in claim 5 is it is characterised in that described cornstarch, waxy corn starch Mass ratio with farina mixing is 1:1:0.2.
7. the preparation method of seasoning matrimony vine as claimed in claim 5 is it is characterised in that described cornstarch, waxy corn starch Mass ratio with farina mixing is 3:2:0.6.
8. the preparation method of seasoning matrimony vine as claimed in claim 1 is it is characterised in that described compound sugar is stachyose, cottonseed One of sugar, FOS, xylo-oligosaccharide, galactooligosaccharide, oligoisomaltose, soyabean oligosaccharides, chitosan oligomer or Several with arbitrary proportion mixing.
9. seasoning matrimony vine as claimed in claim 1 preparation method it is characterised in that described dry product flavoring by Chinese prickly ash, eight Erect hypecoum, cloves, tsaoko, spiceleaf, Chinese cassia tree, cardamom, thyme 3:4:2:3:2:2:1:1 in mass ratio uniformly mixes.
CN201410250321.7A 2014-06-06 2014-06-06 Preparation method for seasoning medlar CN104012919B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410250321.7A CN104012919B (en) 2014-06-06 2014-06-06 Preparation method for seasoning medlar

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410250321.7A CN104012919B (en) 2014-06-06 2014-06-06 Preparation method for seasoning medlar

Publications (2)

Publication Number Publication Date
CN104012919A CN104012919A (en) 2014-09-03
CN104012919B true CN104012919B (en) 2017-01-18

Family

ID=51430147

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410250321.7A CN104012919B (en) 2014-06-06 2014-06-06 Preparation method for seasoning medlar

Country Status (1)

Country Link
CN (1) CN104012919B (en)

Families Citing this family (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104305367A (en) * 2014-09-23 2015-01-28 江南大学 A rapid impregnation method for producing garlic sunflower seeds
CN104207068B (en) * 2014-09-23 2016-06-22 江南大学 A kind of production method of non-fermented type dipping seasoning hot pickled mustard tube
CN104397145B (en) * 2014-11-10 2017-09-15 青海康普生物科技股份有限公司 A kind of method for being freeze-dried rehydration matrimony vine
CN104489699A (en) * 2014-11-30 2015-04-08 邵素英 Composition for increasing bone mineral density and preparation method of composition
CN104855830B (en) * 2015-06-03 2016-11-23 深圳市五朵梅电子商务有限公司 A kind of edible paddy, beans, potato class coarse cereals rice companion and preparation method thereof
CN104982831A (en) * 2015-06-11 2015-10-21 天津中天精科科技有限公司 Flavored rice product and preparation method thereof
CN104957494A (en) * 2015-06-11 2015-10-07 天津中天精科科技有限公司 Fragrant coarse rice mate and preparation method thereof
CN104938961A (en) * 2015-06-11 2015-09-30 天津中天精科科技有限公司 Cereal rice for improving immunity and preparation method thereof
CN104920992A (en) * 2015-06-11 2015-09-23 天津中天精科科技有限公司 Cereal rice with long quality guarantee period and preparation method of cereal rice
CN104920991A (en) * 2015-06-11 2015-09-23 天津中天精科科技有限公司 Coarse cereal rice prepared by broken rice and preparation method thereof
CN104920960A (en) * 2015-06-11 2015-09-23 天津中天精科科技有限公司 Rice product with a long shelf life and preparation method thereof
CN104938962A (en) * 2015-06-11 2015-09-30 天津中天精科科技有限公司 Rice product capable of improving gastrointestinal function and preparation method thereof
CN104938916A (en) * 2015-06-11 2015-09-30 天津中天精科科技有限公司 Cereal rice capable of improving gastrointestinal function and preparation method thereof
CN104920959A (en) * 2015-06-11 2015-09-23 天津中天精科科技有限公司 Broken rice product and preparation method thereof
CN104920993A (en) * 2015-06-11 2015-09-23 天津中天精科科技有限公司 Rice made product capable of improving immunity of human body and preparation method of rice made product
CN105903226B (en) * 2016-06-20 2019-01-15 华南理工大学 Ultrasonic field and rectangular pulse field parallel Coupled and device
CN107136288A (en) * 2017-07-06 2017-09-08 天津杞源堂生物工程有限公司 A kind of matrimony vine fruit sugar and preparation method thereof
CN107308094A (en) * 2017-07-06 2017-11-03 天津杞源堂生物工程有限公司 A kind of salubrious oil-control fermentation Chinese wolfberry fruit liquid level film and preparation method thereof
CN108407530B (en) * 2018-04-09 2019-12-31 河南科技大学 Method for preparing perpetual flower by ultrasonic permeation promotion and perpetual flower

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2409267C1 (en) * 2009-10-27 2011-01-20 Олег Иванович Квасенков Medlar food product production method
CN102334651A (en) * 2010-07-16 2012-02-01 天津科技大学 Processing method of non-fried puffed crispy medlars
CN102648758A (en) * 2011-02-24 2012-08-29 赵广涛 Biological puffed medlar and preparation method thereof
CN102669597B (en) * 2012-05-28 2013-07-31 宁夏天瑞产业集团现代农业有限公司 Method for processing bamboo charcoal coated Chinese wolfberry

Also Published As

Publication number Publication date
CN104012919A (en) 2014-09-03

Similar Documents

Publication Publication Date Title
CN1065417C (en) Process for producing vermicelli from sweet potato
WO2009009988A1 (en) A process for producing vermicelli from potato
CN103039789A (en) Compound medlar and Chinese chestnut health-care food and preparation method thereof
CN101143004B (en) Moxa leaf rice paste and its making method
CN101558856A (en) Production method of instant burdock flavor powder
CN102228211A (en) Qishan diced meat sour and spicy fast-food sweet potato noodles and preparation process thereof
CN101836726B (en) Processing technology for instant mushroom strip
CN102715465A (en) Fruit and vegetable chips and production method thereof
CN101385827B (en) Sea cucumber health paste and production method thereof
CN102342550B (en) Pickled pepper peanut and processing method thereof
CN104137866A (en) Egg fruit nutritious biscuit and processing method thereof
CN104012919B (en) Preparation method for seasoning medlar
CN103355700A (en) Steamed stuffed buns containing fish balls and capable of relieving heat and lowering lipid and making method thereof
CN103829020A (en) Preparation method of candied rice puff
CN102125238B (en) Puffed mango and preparation method thereof
CN101856107A (en) Cream sweet potato chips and preparation method thereof
CN102144763A (en) Non-fried sweet potato crisps and preparation method thereof
CN101579005A (en) Noodle produced from juice of potherb and edible fungi and processing method thereof
CN103202431A (en) Chicken bone fruity vermicelli and preparation method thereof
CN105520068A (en) Health-care fish balls containing almonds and preparation method of health-care fish balls
CN101703180B (en) Method for making shaddock peel honey sauce
CN102266018A (en) Preparation asparagus Asparagus solid powder and beverages
CN101352241A (en) Tuckahoe nutrient powder and preparation method thereof
CN101816398A (en) Preparation method of microwave vacuum puffing pumpkin chips
CN1871943B (en) Preparing method of burdock flour

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
GR01 Patent grant
C14 Grant of patent or utility model
TR01 Transfer of patent right

Effective date of registration: 20180629

Address after: 755000 A center, Zhongguancun science and Technology Industrial Park, the Ningxia Hui Autonomous Region, China.

Patentee after: Ningxia Rui Sheng minje Intellectual Property Consulting Co. Ltd.

Address before: 100079 Fengtai District, Fengtai District, Beijing, No. 9, No. 44, No. 44

Patentee before: Shao Suying

TR01 Transfer of patent right