CN104256605B - A kind of agate coffee slice processing technique - Google Patents
A kind of agate coffee slice processing technique Download PDFInfo
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- CN104256605B CN104256605B CN201410529737.2A CN201410529737A CN104256605B CN 104256605 B CN104256605 B CN 104256605B CN 201410529737 A CN201410529737 A CN 201410529737A CN 104256605 B CN104256605 B CN 104256605B
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- agate coffee
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- sugaring
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- 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
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- 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
-
- 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
Abstract
The invention discloses a kind of agate coffee slice processing technique, specifically comprise raw material cleaning, peeling, section, cleaning and sterilizing, salt marsh, sugaring process, precook, drying and other steps, by salt marsh and sugaring process, not only remove the pungent of agate coffee, improve its mouthfeel, the more important thing is that obtained agate coffee section retains its fragility.Carry out salt marsh and sugaring process at a suitable temperature, moisture is reduced slowly, retain its fragility.Precooking the link conservative control time, ensureing not lose fragility.Adopt electric heating constant temperature forced air drying and the dry two-part drying of conveyer belt type, thoroughly dry, while reservation agate coffee section fragility, non-friable.
Description
Technical field
The present invention relates to a kind of agate coffee processing technology, be specifically related to a kind of agate coffee slice processing technique, belong to food processing field.
Background technology
Agate coffee has long history, and early stage record shows, just finds agate coffee before 5800 in South America.For thousands of years, the agate coffee that the important foodstuffs as local aborigines one of is originated, because it has abundant nutritive value and medicinal efficacy, is especially strengthening the function in energy and fertility etc., is considered as by people the rich gift that Andes god vouchsafes.Containing 4 kinds of alkaloids, glucosinolate, multivitamin, protein, amino acid, polysaccharide, mineral matter and multiple natural plant active components in agate card, be proved the various health-care such as there is antifatigue, antidepression, raising fecundity, adjustment endocrine.Agate card is in China's introducing and planting success, and list marketing.
At present, the agate card product of list marketing makes pulvis, capsule, tablet mainly with the form of medicine or health products, and directly takes.Also agate coffee direct slicing can be dried, agate coffee is done section and can be drunk by Baoshang, stewes donkey meat as agate coffee stewed chicken, agate coffee, but this utilizing status is not fine; Agate coffee also can be eaten something rare, and entrance, as ginger splices, has one acid, chews agate coffee and has some bitter tastes, therefore, a part does not like this taste, and prepared food is made in the section of agate card, can address this is that, but there will be weak phenomenon after the boiling of agate coffee, affect mouthfeel.
Summary of the invention
For current Problems existing, the technical problem that the present invention mainly solves is to provide a kind of agate coffee shortening processing method, not only retains the fragility of agate coffee, reduces the pungent of raw agate coffee, can also extend the holding time.
For solving the problems of the technologies described above, the technical scheme that the present invention adopts is:
A kind of agate coffee slice processing technique, comprises the steps:
(1) raw material cleaning: choose fresh agate coffee fruit, by clean water, removes surface smut, comprises earth and the impurity of outside.
(2) remove the peel, section: artificial removal's agate coffee superficial cortical layers, recycling slicer is cut into the section of thick 3-6mm, drains away the water.
(3) cleaning and sterilizing: adopt the javelle water of 180-190PPM to soak 1-2 minute, and then soak 2-3 hour at the clear water that temperature is 18-25 DEG C;
(4) salt marsh, sugaring process: by above-mentioned section at 1-4 DEG C of freezer medium salting 1-4 days; Clean, divide kind with 92-94 DEG C of steam sterilization blanching 3-5; Normal temperature precooling agate coffee section 2-3 minute, cool after dropping to normal temperature, chilling temperature is-3 ~-1 DEG C DEG C again, makes agate coffee section inside center temperature reach 0 DEG C, then sugaring 2-3 days in 1-3 DEG C of freezer;
(5) precooking: 0.1% citric acid solution is 1:1,80-85 DEG C of boiling 20-30min with the ratio of agate coffee section, can not boil, and is as the criterion with well-done, is generally boil 1-3 minute again after boiling; In boiling process, ensure when temperature is raised to 80-85 DEG C, the section of agate coffee could be put into, the flavour after such guarantee salt marsh, sugaring process keeps, and the time of boiling after boiling can not more than three minutes.
(6) dry: normal temperature is cooled to 35-45 DEG C, drains away the water, and is placed in electric heating constant-temperature blowing drying box predrying to water content 20-30% at 80 DEG C, then adopt conveyer belt type to be dried to water content below 5%.
The salt of agate coffee weight 2-3% is added during salt marsh; The concentration adding sugaring liquid during sugaring is 26-38%, and sugaring liquid composition is made up of following by weight percentage: the salt accumulated water 15-20% produced after salt marsh, and liquid sugar 12-15%, monosodium glutamate 0.12-0.19%, citric acid 0.15%, surplus is water.
The invention has the beneficial effects as follows: by salt marsh and sugaring process, not only remove the pungent of agate coffee, improve its mouthfeel, the more important thing is that obtained agate coffee section retains its fragility.Carry out salt marsh and sugaring process at a suitable temperature, moisture is reduced slowly, retain its fragility.Precooking the link conservative control time, ensureing not lose fragility.Adopt electric heating constant temperature forced air drying and the dry two-part drying of conveyer belt type, thoroughly dry, while reservation agate coffee section fragility, non-friable.
Detailed description of the invention
The experimental technique used in following embodiment if no special instructions, is conventional method.
Material used in following embodiment, reagent etc., if no special instructions, all can obtain from commercial channels.
Embodiment 1 one kinds of agate coffee slice processing techniques, comprise the steps:
(1) raw material cleaning: choose fresh agate coffee fruit, by clean water, removes surface smut, comprises earth and the impurity of outside.
(2) remove the peel, section: artificial removal's agate coffee superficial cortical layers, recycling slicer is cut into the section of thick about 3mm, drains away the water.
(3) cleaning and sterilizing: adopt the javelle water of 180PPM to soak 2 minutes, and then soak 3 hours at the clear water that temperature is 18 DEG C.
(4) salt marsh, sugaring process: by above-mentioned section Cool Room 4 DEG C medium salting 1 day; Clean, by 92 DEG C of steam sterilization blanchings, 5 points of kinds; Normal temperature precooling agate coffee is cut into slices 2 minutes, and cool after dropping to normal temperature, chilling temperature is-3 DEG C again, makes cut into slices inside center temperature of agate coffee reach 0 DEG C, then sugaring 3 days in 1 DEG C of freezer; The salt of agate coffee weight 2% is added during salt marsh; The concentration adding sugaring liquid during sugaring is 26%, and sugaring liquid composition is made up of following by weight percentage: the salt accumulated water 15% produced after salt marsh, liquid sugar 15%, monosodium glutamate 0.12%, citric acid 0.15%, and surplus is water.
(5) precook: 0.1% citric acid solution is 1:1 with the ratio of agate coffee section, 80 DEG C of boiling 30min, boil 2 minutes after boiling again.
(6) normal temperature is cooled to 35 DEG C, drains away the water, and is placed in electric heating constant-temperature blowing drying box predrying to water content 20% at 80 DEG C, then adopts conveyer belt type to be dried to water content below 5%.
Embodiment 2 one kinds of agate coffee slice processing techniques, comprise the steps:
(1) raw material cleaning: choose fresh agate coffee fruit, by clean water, removes surface smut, comprises earth and the impurity of outside.
(2) remove the peel, section: artificial removal's agate coffee superficial cortical layers, recycling slicer is cut into the section of thick about 4mm, drains away the water.
(3) cleaning and sterilizing: adopt the javelle water of 185PPM to soak 1.5 minutes, and then soak 2.5 hours at the clear water that temperature is 22 DEG C.
(4) salt marsh, sugaring process: by above-mentioned section Cool Room 4 DEG C medium salting 1 day; Clean, by 93 DEG C of steam sterilization blanchings, 4 points of kinds; Normal temperature precooling agate coffee is cut into slices 2 minutes, and cool after dropping to normal temperature, chilling temperature is-2 DEG C again, makes cut into slices inside center temperature of agate coffee reach 0 DEG C, then sugaring 2.5 days in 2 DEG C of freezers; The salt of agate coffee weight 2% is added during salt marsh; The concentration adding sugaring liquid during sugaring is 32%, and sugaring liquid composition is made up of following by weight percentage: the salt accumulated water 16% produced after salt marsh, liquid sugar 14%, monosodium glutamate 0.15%, citric acid 0.15%, and surplus is water.
(5) precook: 0.1% citric acid solution is 1:1 with the ratio of agate coffee section, 82 DEG C of boiling 25min, boil 1 minute after boiling again.
(6) normal temperature is cooled to 40 DEG C, drains away the water, and is placed in electric heating constant-temperature blowing drying box predrying to water content 25% at 80 DEG C, then adopts conveyer belt type to be dried to water content below 5%.
Embodiment 3 one kinds of agate coffee slice processing techniques, comprise the steps:
(1) raw material cleaning: choose fresh agate coffee fruit, by clean water, removes surface smut, comprises earth and the impurity of outside.
(2) remove the peel, section: artificial removal's agate coffee superficial cortical layers, recycling slicer is cut into the section of thick about 6mm, drains away the water.
(3) cleaning and sterilizing: adopt the javelle water of 190PPM to soak 1 minute, and then soak 2 hours at the clear water that temperature is 25 DEG C.
(4) salt marsh, sugaring process: by above-mentioned section Cool Room 4 DEG C medium salting 2 days; Clean, by 94 DEG C of steam sterilization blanchings, 3 points of kinds; Normal temperature precooling agate coffee is cut into slices 3 minutes, and cool after dropping to normal temperature, chilling temperature is-2 DEG C again, makes cut into slices inside center temperature of agate coffee reach 0 DEG C, then sugaring 2 days in 3 DEG C of freezers; The salt of agate coffee weight 3% is added during salt marsh; The concentration adding sugaring liquid during sugaring is 38%, and sugaring liquid composition is made up of following by weight percentage: the salt accumulated water 20% produced after salt marsh, liquid sugar 12%, monosodium glutamate 0.19%, citric acid 0.15%, and surplus is water.
(5) precook: 0.1% citric acid solution is 1:1 with the ratio of agate coffee section, 85 DEG C of boiling 30min, boil 3 minutes after boiling again.
(6) normal temperature is cooled to 45 DEG C, drains away the water, and is placed in electric heating constant-temperature blowing drying box predrying to water content 20% at 80 DEG C, then adopts conveyer belt type to be dried to water content below 5%.
Inventive samples is placed in clean ceramic whiteware dish, with the naked eye directly observes color and luster, form and impurity and smell its smell, show that obtained agate coffee section has following exterior quality, in table 1.
Table 1 agate coffee section of the present invention exterior quality
Comparative example 1
Except step (5) is putting into digester China and foreign countries the section of agate coffee at the very start, all the other are with embodiment 2.
Agate coffee obtained with comparative example 1 for the agate coffee section obtained according to embodiment 2 is cut into slices and contrasts, 20 people are looked for taste, conclusion is that the agate coffee section flavor concentration utilizing comparative example 1 method to process reduces, if also need to keep best mouthfeel, concentration should be strengthened in salt marsh and sugaring step.So temperature is first raised to 80-85 DEG C and adds the section of agate coffee again by the present invention's employing, can reduce and immerse overflowing again of material.
After boiling, the time of boiling screens again, and adopt water boiling to carry out boiling to it in latter 0.5 minute, 1 minute, 1.5 minutes, 2 minutes, 2.5 minutes, 3 minutes, 3.5 minutes, 4 minutes respectively, the duration and degree of heating used is consistent, looks for 20 people to taste, the results are shown in Table 2.Consider, namely keep fragility, lose bitter taste again, select the suitable time to be 1 ~ 3 minute.
Table 2 difference boils the impact of time on its mouthfeel again
Comparative example 2
Except saving (4) salt marsh in embodiment 3, sugaring treatment step, all the other are with embodiment 3,20 people are looked for taste it respectively, evaluation result is that the section of agate coffee is not than high through the agate coffee of salt marsh, sugaring process obvious fragility of cutting into slices after salt marsh, sugaring process for the embodiment of the present invention (3), and mouthfeel is better.
Claims (4)
1. an agate coffee slice processing technique, is characterized in that, comprise the steps:
(1) earth outside agate coffee and impurity is first removed, artificial removal's agate coffee superficial cortical layers; Fresh agate coffee is cut into after washing peeling the section of thick 3-6mm, drains away the water;
(2) medicining liquid dipping 1-2 minute, the clear water being then 18-25 DEG C in temperature soaks 2-3 hour; Afterwards at 1-4 DEG C of freezer medium salting 1-4 days, clean, then divide kind with 92-94 DEG C of steam sterilization blanching 3-5; Normal temperature precooling agate coffee section 2-3 minute, cool after dropping to normal temperature, chilling temperature is-3 ~-1 DEG C again, makes agate coffee section inside center temperature reach 0 DEG C, then sugaring 2-3 days in 1-3 DEG C of freezer;
(3) precook: 0.1% citric acid solution is 1:1,80-85 DEG C of boiling 20-30min with the ratio of agate coffee section, boil latter 1 ~ 3 minute, can not boil, and be as the criterion with well-done;
(4) normal temperature is cooled to 35-45 DEG C, drains away the water, and is placed in electric heating constant-temperature blowing drying box predrying to water content 20-30% at 80 DEG C, then adopts conveyer belt type to be dried to water content below 5%.
2. agate coffee slice processing technique as claimed in claim 1, it is characterized in that, described in step (2), thimerosal is the clorox of 180-190PPM.
3. agate coffee slice processing technique as claimed in claim 1 or 2, is characterized in that, add the salt of agate coffee weight 2-3% during salt marsh; The concentration adding sugaring liquid during sugaring is 26-38%.
4. agate coffee slice processing technique as claimed in claim 3, it is characterized in that, sugaring liquid composition is made up of following by weight percentage: the salt accumulated water 15-20% produced after salt marsh, and liquid sugar 12-15%, monosodium glutamate 0.12-0.19%, citric acid 0.15%, surplus is water.
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| CN201410529737.2A CN104256605B (en) | 2014-10-10 | 2014-10-10 | A kind of agate coffee slice processing technique |
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| CN201410529737.2A CN104256605B (en) | 2014-10-10 | 2014-10-10 | A kind of agate coffee slice processing technique |
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| CN104256605B true CN104256605B (en) | 2016-01-20 |
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Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105833060A (en) * | 2015-01-13 | 2016-08-10 | 中国科学院昆明植物研究所 | Compound lepidium meyenii product, and preparation method and application thereof |
| CN105833156A (en) * | 2015-01-13 | 2016-08-10 | 中国科学院昆明植物研究所 | Lepidium-meyenii-containing traditional Chinese medicine or food for overcoming exhaustion and free of excessive internal heat, and preparation method and application of lepidium-meyenii-containing traditional Chinese medicine or food |
| CN105831502A (en) * | 2015-01-13 | 2016-08-10 | 中国科学院昆明植物研究所 | Steaming method of lepidium meyenii |
| CN105832800A (en) * | 2015-01-13 | 2016-08-10 | 中国科学院昆明植物研究所 | Processing method of lepidium meyenii |
| CN105833154A (en) * | 2015-01-13 | 2016-08-10 | 中国科学院昆明植物研究所 | Lepidium-meyenii-containing formula and preparation method and application thereof |
| CN105833157A (en) * | 2015-01-13 | 2016-08-10 | 中国科学院昆明植物研究所 | Lepidium-meyenii-containing traditional Chinese medicine or food capable of conditioning sub-healthy body, and manufacturing method and application thereof |
| CN105833155A (en) * | 2015-01-13 | 2016-08-10 | 中国科学院昆明植物研究所 | Formula for preventing excessive internal heat from lepidium meyenii, and preparation method and application of formula |
| CN105833158A (en) * | 2015-01-13 | 2016-08-10 | 中国科学院昆明植物研究所 | Lepidium-meyenii-containing traditional Chinese medicine or food having functions of tonifying the kidney and replenishing essence and free of excessive internal heat, and manufacturing method and application thereof |
| CN104839719B (en) * | 2015-05-28 | 2017-12-15 | 上海愈道生物科技有限公司 | A kind of production method of biofermentation agate card food |
| CN105249472A (en) * | 2015-11-06 | 2016-01-20 | 孟令刚 | Preparation method of maca nutritional product |
| CN107156745A (en) * | 2016-03-08 | 2017-09-15 | 云南奥咖生物技术有限公司 | A kind of joint production process of the sweet piece of maca and maca honey |
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