CN104351686A - Processing method of intelligence-promoting water chestnut crisp chips - Google Patents
Processing method of intelligence-promoting water chestnut crisp chips Download PDFInfo
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- CN104351686A CN104351686A CN201410648224.3A CN201410648224A CN104351686A CN 104351686 A CN104351686 A CN 104351686A CN 201410648224 A CN201410648224 A CN 201410648224A CN 104351686 A CN104351686 A CN 104351686A
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- water chestnut
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- zinc
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- 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
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Abstract
The invention discloses a processing method of intelligence-promoting water chestnut crisp chips. The processing method comprises the following steps: performing steam treatment, stewing and blanching, freezing and unfreezing on fresh water chestnut, then performing zinc enrichment treatment, and finally performing primary drying, microwave puffing treatment and secondary drying to obtain the intelligence-promoting water chestnut crisp chips. According to the processing method of the intelligence-promoting water chestnut crisp chips, disclosed by the invention, new components are provided for the water chestnut crisp chips, and original color, flavor and nutritional components also can be kept; and the prepared zinc-enriched water chestnut crisp chips are less in nutritional component loss, are sweet, fresh and delicious, are crisp in taste, are added with zinc elements so as to be used for supplementing micro elements required for a human body, and have the health effects of promoting the intelligence development of children, improving memories and preventing senile dementia.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to the processing method of crisp of a kind of intelligence development water chestnut.
Background technology
Water chestnut, has another name called water chestnut, is the special product fruit of China, is the perennial aquatic herbaceous plant of Cyperaceae, and the cultivation history in existing more than 2000 years is fruits and vegetables group foods of a kind of excellent dietotherapeutic.Water chestnut is sweet, cold, enter lung, stomach, large intestine channel, there is heat-clearing, reduce phlegm, appetizing of promoting the production of body fluid, improving eyesight voiceless sound, help digestion the effect of sobering up." book on Chinese herbal medicine is new again " is set forth effect of water chestnut and is said: " the cool liver of clearing heart fire, tonifying lung, promoting digestion and removing indigestion, broken stagnant, sharp purulence blood." be usually used in treatment consumption of body fluid caused by febrile disease polydipsia, abscess of throat, stomatitis, jaundice with damp-heat pathogen, high blood pressure, difficult urination, measles, cough with lung heat, silicosis, hemorrhoid hemorrhage.Water chestnut is nutritious, and juice multi-flavor is sweet, has the good reputation of " underground snow pear " from ancient times, and what northerner then looked is " south of the River ginseng ".Modern study shows: in every 100g fresh goods, moisture content 68g, carbohydrate 21.8g, protein 1.5g, fat 0.1g, crude fibre 0.5g, calcium 5mg, iron 0.5mg, carrotene 0.0lmg, vitaminB10 .04mg, vitamin B2 0.02mg, vitamin C 3mg, niacin 0.4mg and each seed amino acid, as isoleucine 23mg, leucine 58mg, lysine 54mg, sulfur-containing amino acid 28mg, methionine 15mg, cystine 13mg, phenylalanine 26mg, tyrosine 36mg, threonine 35mg, tryptophan 19mg, valine 49mg, arginine 101mg, histidine 22mg, alanine 41mg, aspartic acid 337mg, glutamic acid 76mg, glycine 37mg, proline 18mg, serine 63mg etc.Particularly phosphorus content in rhizome vegetable is higher, and phosphorus 68mg can promote the metabolism of the sugar in human body, protein, fatty material, regulates acid-base balance, promotes growth in humans to grow and maintains the needs of physiological function.Water chestnut eats something rare, fine and tender taste, blue or green crisp and refreshing mouth, pure and sweet delicate fragrance, and prepared food then can make multiple delicious food, and meat and vegetables is all suitable.
In view of the special edible and health value of water chestnut, its research and development receive the concern of people always, develop many health foods, as water chestnut starch, Water chestnuts, water chestnut preserved fruit, water chestnut beverage, water chestnut sugar etc.But still seem of less types, with fresh water chestnut for raw material, coordinate other auxiliary material to develop serial deep processed product, wide market.
Zinc is the essential trace element of human and animal, be distributed in various histoorgan, it is the constituent of functional protein in body, nucleic acid and hundreds of enzyme, also be the activator of some enzyme, be related to the metabolism of several functions material in vivo, there is Physiology and biochemistry effect widely, there is the effect of Improving memory, prevention senile dementia, promotion child intellectual development.Trace element zinc cannot synthesize in vivo, can only obtain from external.When human body lacks zinc, will the metabolism of organism be had a strong impact on, growth retardation can occur, youthful age depauperation, dysgeusia and wound healing slow etc., pregnant woman lacks zinc even can there is fetal anomaly, and the elderly more easily lacks zinc and even causes dementia.China's width source is vast, and the formation of meals is substantially based on cereal, and in food, in the insufficiency of intake of zinc or meals, fiber is taken in the absorption affecting zinc too much and caused scarce zinc situation comparatively general.Adult's intake that Chinese Soclety of Nutrition is recommended is about 15mg/d.According to interrelated data report, China has the people of 80% to lack trace element zinc.
In view of the effect of trace element zinc in human body and people's liking crisp leisure food, develop the crisp sheet articles of the water chestnut of being rich in trace element zinc, for guarantee people's health and to enrich water chestnut deep processed product all significant.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, provide the processing method of crisp of a kind of intelligence development water chestnut, not only maintain the good health care of water chestnut self, also in water chestnut food, Zn-ef ficiency is added, while edible water chestnut crisp leisure food, the trace element zinc that supplementary needed by human body is wanted.
The present invention adopts following technical scheme to achieve these goals:
The processing method that intelligence development water chestnut is crisp, comprises the following steps:
(1) Feedstock treating: select fresh water chestnut, cleaning, finishing, be then placed in 45-55 DEG C of steam and process 10-30min, then in 80-90 DEG C of steam boiling blanching 10-20min, cooling after for subsequent use;
(2) freeze, thaw: the water chestnut after step (1) being processed is cut into the sheet of 3-4mm thickness, then the temperature of Slices of Chinese Water Chestnut below-10 DEG C is freezed, thaw in gluconic acid zinc solution, described gluconic acid zinc solution is prepared according to GB14880-2012 regulation Zn-ef ficiency addition again;
(3) rich zinc: the Slices of Chinese Water Chestnut thawed in gluconic acid zinc solution is placed in vacuum equipment and vacuumizes, vacuum is 0.095MPa, vacuum time 5-15min, make the gas expansion, the effusion that are dissolved in Slices of Chinese Water Chestnut inside, zinc enters Slices of Chinese Water Chestnut inside fast, is evenly distributed;
(4) primary drying: pulled out by the Slices of Chinese Water Chestnut of rich zinc after draining surface solution and drop into drying box, heated-air drying temperature is 55-65 DEG C, is dried to end point moisture 20%-35%, for subsequent use after easing back;
(5) microwave bulking: the water chestnut eased back after primary drying section is put into the expanding treatment of microwave bulking machine, microwave power 0.45-0.75KW, expanded time 0.3-2min;
(6) redrying: the Slices of Chinese Water Chestnut after expanded is dropped into drying box rapidly, heated-air drying temperature controls at 55-65 DEG C, and dry end point moisture is less than 5%;
(7) cool, pack.
Feedstock treating described in step (1) be select fresh water chestnut, cleaning, finishing, be then placed in 50 DEG C of steams and process 20min, then in 85 DEG C of steams boiling blanching 15min, cooling after for subsequent use.
Can add flavoring according to taste during rich zinc described in step (3), flavoring is the one in sugar, salt, pungent material.
Cooling described in step (7), packaging the Slices of Chinese Water Chestnut after redrying are cooled to room temperature, nitrogen-filled packaging or vacuum packaging.
Compared with the prior art, beneficial effect of the present invention is as follows:
(1) the present invention adopts steam heated process water chestnut under 45-55 DEG C of steam, to process 10-30min by water chestnut, glutamic acid in water chestnut is transformed to GABA (GABA) under the effect of glutamic acid carbon dioxide removal enzyme, can be efficiently inhibited blood pressure rising, at brain tonic and intelligence development, prevent skin aging, improve in lipid-metabolism etc. and have good effect, also been removed the peculiar smell such as the astringent taste in water chestnut, blue or green taste, sweet delicate flavour increases simultaneously; By the boiling blanching 10-20min in 80-90 DEG C of steam of the water chestnut after steam heated process, the nutritional labelings such as sweet taste increase, vitamin C are retained to greatest extent.
(2) Slices of Chinese Water Chestnut freezes by the present invention, and Slices of Chinese Water Chestnut internal moisture is congealed into ice, and changes the tissue of water chestnut, increases the cellular structure of Slices of Chinese Water Chestnut; Thaw to be placed in vacuum equipment after Slices of Chinese Water Chestnut in the solution being rich in zinc and vacuumize, make the gas expansion, the effusion that are dissolved in Slices of Chinese Water Chestnut inside, zinc can enter Slices of Chinese Water Chestnut inside fast, is evenly distributed, and is conducive to follow-up expanded simultaneously.
(3) crisp of the rich zinc water chestnut that processing method of the present invention is obtained, not only nutrient component damages is few, and impart new composition and remain original color and luster and local flavor, expanded even and sweet fresh good to eat, crispy in taste, add Zn-ef ficiency simultaneously, crisp of water chestnut is had and promotes the more obviously health-care efficacy such as child's intelligence development, Improving memory, prevention senile dementia, add the new product of water chestnut deep processing simultaneously, to water chestnut processing technique field, there is extremely important meaning.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but the present invention is not limited only to these embodiments, and under the prerequisite not departing from present inventive concept, any improvement done all drops within protection scope of the present invention.
Embodiment 1:
The processing method that intelligence development water chestnut is crisp, comprises the following steps:
(1) Feedstock treating: select tender crisp, skin is thin, fruit shape evenly, not damaged, water chestnut 1kg without disease and pest, fully clean with clear water, then master bud and root is cut away, finishing peeling, then be placed in 55 DEG C of steams and process 10min, boiling blanching 20min in 80 DEG C of steams again, for subsequent use after cooling;
(2) freeze, thaw: the water chestnut after step (1) being processed is cut into the sheet of 3mm thickness, then the temperature of Slices of Chinese Water Chestnut below-10 DEG C is freezed, then is thaw in 0.035% gluconic acid zinc solution in mass concentration;
(3) rich zinc: the Slices of Chinese Water Chestnut thawed in the solution being rich in zinc is placed in vacuum equipment and vacuumizes, vacuum is 0.095MPa, vacuum time 5min, make the gas expansion, the effusion that are dissolved in Slices of Chinese Water Chestnut inside, zinc enters Slices of Chinese Water Chestnut inside fast, is evenly distributed;
(4) primary drying: pulled out by the Slices of Chinese Water Chestnut of rich zinc after draining surface solution and drop into drying box, heated-air drying temperature is 55 DEG C, is dried to end point moisture 20%, for subsequent use after easing back;
(5) microwave bulking: the water chestnut eased back after primary drying section is put into the expanding treatment of microwave bulking machine, microwave power 0.45KW, expanded time 0.3min;
(6) redrying: the Slices of Chinese Water Chestnut after expanded is dropped into drying box rapidly, heated-air drying temperature controls at 55 DEG C, and dry end point moisture is less than 5%;
(7) Slices of Chinese Water Chestnut after redrying is cooled to room temperature, nitrogen-filled packaging.
After testing, water chestnut crisp moisture prepared by the present embodiment 1 is less than 5%, and Zn content is 101.41mg/kg.
Embodiment 2:
The processing method that intelligence development water chestnut is crisp, comprises the following steps:
(1) Feedstock treating: select tender crisp, skin is thin, fruit shape evenly, not damaged, water chestnut 1kg without disease and pest, fully clean with clear water, cut away master bud and root, finishing peeling, then be placed in 50 DEG C of steams and process 15min, boiling blanching 15min in 85 DEG C of steams again, for subsequent use after cooling;
(2) freeze, thaw: the water chestnut after step (1) being processed is cut into the sheet of 3mm thickness, then the temperature of Slices of Chinese Water Chestnut below-25 DEG C is freezed, then is thaw in 0.045% gluconic acid zinc solution in mass concentration;
(3) rich zinc: the Slices of Chinese Water Chestnut thawed in the solution being rich in zinc is placed in vacuum equipment and vacuumizes, vacuum is 0.095MPa, vacuum time 10min, make the gas expansion, the effusion that are dissolved in Slices of Chinese Water Chestnut inside, zinc enters Slices of Chinese Water Chestnut inside fast, is evenly distributed;
(4) primary drying: pulled out by the Slices of Chinese Water Chestnut of rich zinc after draining surface solution and drop into drying box, heated-air drying temperature is 60 DEG C, is dried to end point moisture 25%, for subsequent use after easing back;
(5) microwave bulking: the water chestnut eased back after primary drying section is put into the expanding treatment of microwave bulking machine, microwave power 0.55KW, expanded time 1.0min;
(6) redrying: the Slices of Chinese Water Chestnut after expanded is dropped into drying box rapidly, heated-air drying temperature controls at 60 DEG C, and dry end point moisture is less than 5%;
(7) Slices of Chinese Water Chestnut after redrying is cooled to room temperature, vacuum packaging.
After testing, water chestnut crisp moisture prepared by the present embodiment is less than 5%, and Zn content is 137.19mg/kg.
Embodiment 3:
The processing method that intelligence development water chestnut is crisp, comprises the following steps:
(1) Feedstock treating: select tender crisp, skin is thin, fruit shape evenly, not damaged, water chestnut 1kg without disease and pest, fully clean with clear water, cut away master bud and root, finishing peeling, then be placed in 55 DEG C of steams and process 25min, boiling blanching 15min in 85 DEG C of steams again, for subsequent use after cooling;
(2) freeze, thaw: the water chestnut after step (1) being processed is cut into the sheet of 4mm thickness, then the temperature of Slices of Chinese Water Chestnut below-35 DEG C is freezed, then is thaw in 0.05% gluconic acid zinc solution in mass concentration;
(3) rich zinc: the Slices of Chinese Water Chestnut thawed in the solution being rich in zinc is placed in vacuum equipment and vacuumizes, vacuum is 0.095MPa, vacuum time 10min, make the gas expansion, the effusion that are dissolved in Slices of Chinese Water Chestnut inside, zinc enters Slices of Chinese Water Chestnut inside fast, is evenly distributed;
(4) primary drying: pulled out by the Slices of Chinese Water Chestnut of rich zinc after draining surface solution and drop into drying box, heated-air drying temperature is 65 DEG C, is dried to end point moisture 35%, for subsequent use after easing back;
(5) microwave bulking: the water chestnut eased back after primary drying section is put into the expanding treatment of microwave bulking machine, microwave power 0.65KW, expanded time 1.5min;
(6) redrying: the Slices of Chinese Water Chestnut after expanded is dropped into drying box rapidly, heated-air drying temperature controls at 60 DEG C, and dry end point moisture is less than 5%;
(7) Slices of Chinese Water Chestnut after redrying is cooled to room temperature, nitrogen-filled packaging.
After testing, the crisp flake products moisture of water chestnut prepared by the present embodiment is less than 5%, and Zn content is 144.85mg/kg.
Embodiment 4:
The processing method that intelligence development water chestnut is crisp, comprises the following steps:
(1) Feedstock treating: select tender crisp, skin is thin, fruit shape evenly, not damaged, water chestnut 1kg without disease and pest, fully clean with clear water, then master bud and root is cut away, finishing peeling, then be placed in 45 DEG C of steams and process 30min, boiling blanching 10min in 90 DEG C of steams again, for subsequent use after cooling;
(2) freeze, thaw: the water chestnut after step (1) being processed is cut into the sheet of 4mm thickness, then the temperature of Slices of Chinese Water Chestnut below-25 DEG C is freezed, then is thaw in 0.055% gluconic acid zinc solution in mass concentration;
(3) rich zinc: the Slices of Chinese Water Chestnut thawed in the solution being rich in zinc is placed in vacuum equipment and vacuumizes, vacuum is 0.095MPa, vacuum time 15min, make the gas expansion, the effusion that are dissolved in Slices of Chinese Water Chestnut inside, zinc enters Slices of Chinese Water Chestnut inside fast, is evenly distributed;
(4) primary drying: pulled out by the Slices of Chinese Water Chestnut of rich zinc after draining surface solution and drop into drying box, heated-air drying temperature is 65 DEG C, is dried to end point moisture 35%, for subsequent use after easing back;
(5) microwave bulking: the water chestnut eased back after primary drying section is put into the expanding treatment of microwave bulking machine, microwave power 0.75KW, expanded time 2min;
(6) redrying: the Slices of Chinese Water Chestnut after expanded is dropped into drying box rapidly, heated-air drying temperature controls at 65 DEG C, and dry end point moisture is less than 5%;
(7) Slices of Chinese Water Chestnut after redrying is cooled to room temperature, vacuum packaging.
After testing, the water chestnut crisp moisture originally implementing preparation is less than 5%, and Zn content is 160.25mg/kg.
Each embodiment can adjust according to taste flavoring while the rich zinc of vacuum impregnation above, and flavoring is the one in sugar, salt and pungent material.
Claims (4)
1. a processing method for crisp of intelligence development water chestnut, is characterized in that: comprise the following steps:
(1) Feedstock treating: select fresh water chestnut, cleaning, finishing, be then placed in 45-55 DEG C of steam and process 10-30min, then in 80-90 DEG C of steam boiling blanching 10-20min, cooling after for subsequent use;
(2) freeze, thaw: the water chestnut after step (1) being processed is cut into the sheet of 3-4mm thickness, then the temperature of Slices of Chinese Water Chestnut below-10 DEG C is freezed, thaw in gluconic acid zinc solution, described gluconic acid zinc solution is prepared according to GB14880-2012 regulation Zn-ef ficiency addition again;
(3) rich zinc: the Slices of Chinese Water Chestnut thawed in gluconic acid zinc solution is placed in vacuum equipment and vacuumizes, vacuum is 0.095MPa, vacuum time 5-15min, make the gas expansion, the effusion that are dissolved in Slices of Chinese Water Chestnut inside, zinc enters Slices of Chinese Water Chestnut inside fast, is evenly distributed;
(4) primary drying: pulled out by the Slices of Chinese Water Chestnut of rich zinc after draining surface solution and drop into drying box, heated-air drying temperature is 55-65 DEG C, is dried to end point moisture 20%-35%, for subsequent use after easing back;
(5) microwave bulking: the water chestnut eased back after primary drying section is put into the expanding treatment of microwave bulking machine, microwave power 0.45-0.75KW, expanded time 0.3-2min;
(6) redrying: the Slices of Chinese Water Chestnut after expanded is dropped into drying box rapidly, heated-air drying temperature controls at 55-65 DEG C, and dry end point moisture is less than 5%;
(7) cool, pack.
2. the processing method of crisp of intelligence development water chestnut according to claim 1, it is characterized in that: the Feedstock treating described in step (1) selects fresh water chestnut, cleaning, finishing, then be placed in 50 DEG C of steams and process 20min, boiling blanching 15min in 85 DEG C of steams again, for subsequent use after cooling.
3. the processing method of crisp of intelligence development water chestnut according to claim 1, is characterized in that: can add flavoring according to taste during rich zinc described in step (3), flavoring is the one in sugar, salt, pungent material.
4. the processing method of crisp of intelligence development water chestnut according to claim 1, is characterized in that: the cooling described in step (7), packaging the Slices of Chinese Water Chestnut after redrying are cooled to room temperature, nitrogen-filled packaging or vacuum packaging.
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| CN108391796A (en) * | 2018-01-18 | 2018-08-14 | 广西味之坊食品科技有限公司 | A kind of preparation method of non-fried water chestnut crisp chip |
| CN108634247A (en) * | 2018-05-14 | 2018-10-12 | 贺州学院 | A kind of water chestnut dry plate and preparation method thereof |
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| CN114190510B (en) * | 2022-01-10 | 2023-07-14 | 安徽科技学院 | Floating ironing equipment for processing quick-frozen vegetables |
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