CN105124464A - Preparing method of green pepper chips - Google Patents
Preparing method of green pepper chips Download PDFInfo
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- CN105124464A CN105124464A CN201510612299.0A CN201510612299A CN105124464A CN 105124464 A CN105124464 A CN 105124464A CN 201510612299 A CN201510612299 A CN 201510612299A CN 105124464 A CN105124464 A CN 105124464A
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- green pepper
- glusulase
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Abstract
The invention relates to a preparing method of green pepper chips, and solves the problem in prior art that the green pepper cannot be processed into instant food by industrial production. The method comprises the steps: cleaning green pepper, cutting into cubes, mixing and stirring into paste, performing primary gum grinding, mixing with a helicase solution and performing secondary gum grinding, quickly freezing, freeze-drying in vacuum, and tabletting. The method is widely used for making of the green pepper.
Description
Technical field
The present invention relates to a kind of preparation method of food, specifically a kind of preparation method of green pepper chankings.
Background technology
Green pepper rich Cobastab, vitamin C and carrotene, have and promote digestion, and accelerate the effects such as fat metabolism, moisture high (74% ~ 94%), heat is low, but can reduce along with its ripe moisture, and heat can increase.Vitamin A and vitamin C increase with its maturity.In general ascorbic content is 3.5 times of tomato, few with the content difference of strawberry and lemon, tops the list in vegetables.Green pepper have dispelling fatigue important function, and also containing the citrin that vitamin C absorbs can be promoted in green pepper, also can not to run off even if heat vitamin C.Green pepper can strengthen the muscle power of people, alleviates the fatigue because work, life stress cause.Its distinctive taste and contained capsicim have the effect of saliva stimulating and gastric secretion, can improve a poor appetite, help digest, and promote enterocinesia, prevent constipation.It can also prevent and treat scurvy, has auxiliary therapeutic action to bleeding gums, anaemia, nagiopasthyrosis.Common people can feel, after having eaten the green pepper with pungent taste, understanding acceleration, the cutaneous vasodilation of beating, makes us feeling hottish, so the view of the traditional Chinese medical science to it is the same with capsicum, has the saying of warming the middle warmer and descending qi, dispelling cold and removing dampness.The active ingredient capsicim of green pepper is a kind of polyphenoils in addition, and it can stop the metabolism of cells involved, thus stops the Carcinogenesis of cell tissue, reduces the incidence of cancer cell.Not yet have green pepper to be processed into the product of chankings in the market, therefore conveniently people eat green pepper, those skilled in the art urgently find a kind of can the green pepper ready-to-eat food of suitability for industrialized production.
Summary of the invention
The present invention does not carry out to solve existing green pepper the technical problem that suitability for industrialized production is processed into ready-to-eat food, provides that a kind of nutrition is easily absorbed, utilization rate is high, is easy to store, is convenient for carrying and the preparation method of edible green pepper chankings.
The invention provides a kind of preparation method of green pepper chankings, comprise the following steps:
(1) material recall: select the nuisanceless green pepper without disease and pest, the maturity of green pepper controls 9 ripe;
(2) raw material just processes: rinsed well by repeated multiple times clear water by above-mentioned raw materials, and removes the base of fruit of green pepper;
(3) raw material is broken: the fragment by shredding machine, green pepper being cut into 1cm size, then stirs into rotten shape with pulper;
(4) first time glue mill with glusulase solution preparation: adopt rubber mill to carry out first time glue to the green pepper of rotten shape and grind; Meanwhile, adopt glusulase to be dissolved in water into glusulase solution, the mass ratio of glusulase and water is 1:150, and the weight of glusulase is 2/10000ths of green pepper gross weight;
(5) material mixes second time glue and grind with glusulase solution: complete for the first time glue grind after material add the glusulase solution mixed up, the second time glue carrying out material and glusulase solution grinds, glue mill temperature controls at 32 DEG C ~ 40 DEG C, fineness of materials controls at 95 order ~ 110 orders, and the quality of the glusulase solution mixed up is 3 percent of green pepper gross mass;
(6) material is anxious freezes: after second time glue mill, then adopts the urgency of-15 DEG C to freeze temperature to carry out urgency to material and freeze, condense into bulk to material;
(7) vacuum freeze-drying: the block material that congeals into after anxious freezing is sent into vacuum freeze-drying machine and carried out vacuum freeze-drying 20 hours, is controlled by material moisture 3 ~ 5%, makes material form green powder;
(8) compressing tablet packaging: by sheeting equipment, the green pepper freeze-dried powder of green is pressed into sheet, obtains product after packaging.
Preferably, comprise the following steps:
(1) material recall: select the nuisanceless green pepper without disease and pest, the maturity of green pepper controls 9 ripe;
(2) raw material just processes: rinsed well by repeated multiple times clear water by above-mentioned raw materials, and removes the base of fruit of green pepper;
(3) raw material is broken: the fragment by shredding machine, double centner green pepper being cut into 1cm size, then stirs into rotten shape with pulper;
(4) first time glue mill with glusulase solution preparation: adopt rubber mill to carry out first time glue to the green pepper of rotten shape and grind; Meanwhile, adopt 20 grams of glusulases to add 3000 grams of water and be dissolved into glusulase solution;
(5) material mixes second time glue and grind with glusulase solution: complete for the first time glue grind after material add 3 kilograms of glusulase solution mixed up, the second time glue carrying out material and glusulase solution grinds, glue mill temperature controls at 36 DEG C, and fineness of materials controls at 105 orders;
(6) material is anxious freezes: after second time glue mill, material is placed on refrigerator tray 1 hour, then adopts the urgency of-15 DEG C to freeze temperature to carry out urgency to material and freeze, condense into bulk to material;
(7) vacuum freeze-drying: the block material that congeals into after anxious freezing is sent into vacuum freeze-drying machine and carried out vacuum freeze-drying 20 hours, is controlled by material moisture 4%, makes material form green powder;
(8) compressing tablet packaging: in the air conditioning chamber with dehumidifier function, by sheeting equipment, the green pepper freeze-dried powder of green is pressed into sheet, obtains product after packaging.
Preferably, glusulase is drawn by following steps preparation:
(1) snail is chosen: select fresh and alive Achatina;
(2) snail cleaning: snail is placed in Cultivating box and only starves 3 days, morning and evening every day temperature is that the clear water of 18 DEG C ~ 28 DEG C rinses, and washes ight soil and foreign material off;
(3) snail is shelled: get the fresh and alive snail cleaned up, break hodmadod into pieces on the table, carefully peel off shell;
(4) glandula digestive is got: the alimentary canal along snail is cut off body wall and separated glandula digestive;
(5) digestive juice is taken out: the digestive juice extracting rufous with sterilizing pin from the plain capsule and stomach of snail out, is placed in container;
(6) first time filters: by the digestive juice that gathers by 450 order screen packs, be collected in sterile centrifugation tube;
(7) centrifugal: the digestive juice after being filtered first time with refrigerated centrifuge at 0 DEG C ~ 5 DEG C centrifugal 9 minutes, centrifugal rotational speed is 11000 revs/min, gets supernatant;
(8) second time is filtered: filtered through bacterial filter by supernatant;
(9) vacuum freeze-drying: filtrate carries out vacuum freeze-drying 20 hours with plastic containers, and glusulase water content is below 5%;
(10) glue mill: the glusulase after freeze-drying is clayed into power in rubber mill, is divided in ampulla;
(11) preserve: ampulla is bled tube sealing, vanning is placed on dry shady and cool place and preserves.
Preferably, in the preparation method of glusulase: the weight of the fresh and alive Achatina selected in step (1) is more than 14 grams, and aperture is made in the bottom of the Cultivating box in step (2), the space that utilizes of Cultivating box is 30%, and the clear water temperature of rinsing is 23 DEG C; In step (7), temperature time centrifugal is 3 DEG C; In step (9), glusulase water content is 5%.
The invention has the beneficial effects as follows, the chankings processed adopts green pepper to be primary raw material, under the broken wall effect of glusulase to cell membrane, is more easily absorbed by the body, and green pepper all uses as raw material, and utilization rate is high.In preparation process, do not add any other composition, make the local flavor that green pepper chankings keeps green pepper original.In all processes such as production, storage, do not add any harmful material, ensure that the safety of food.The advantages such as it is simple that the present invention also has production technology, is easy to store, and is convenient for carrying and eats, cost-saving.
Accompanying drawing explanation
Fig. 1 is the procedure chart of preparation method of the present invention.
Detailed description of the invention
Green pepper used in the present invention, purchased from Shandong Province, the place of production is: Jinan City, Shandong Province.
As shown in Figure 1:
Embodiment 1:
(1) material recall:
Select the nuisanceless green pepper without disease and pest, the maturity of green pepper controls 9 ripe.
(2) raw material just processes:
Above-mentioned raw materials is rinsed well by repeated multiple times clear water, and removes the base of fruit of green pepper.
(3) raw material is broken:
By shredding machine, double centner green pepper is cut into the fragment of 1cm size, then stirs into rotten shape with pulper.
(4) glue grinds and glusulase solution preparation for the first time:
Rubber mill is adopted to carry out first time glue mill to the green pepper of rotten shape; Meanwhile, adopt 20 grams of glusulases to add 3000 grams of water and be dissolved into glusulase solution, that is the weight of glusulase is 2/10000ths of green pepper gross weight.
(5) material mix with glusulase solution second time glue grind:
Material after completing first time glue mill adds 3 kilograms of glusulase solution mixed up, the second time glue carrying out material and glusulase solution grinds, and glue mill temperature controls at 36 DEG C, and fineness of materials controls at 105 orders, material fully mixes with glusulase, effectively accelerates glusulase and destroys green pepper cell membrane.
(6) material is anxious freezes:
After second time glue mill, material is placed on refrigerator tray 1 hour, ensures that glusulase more effectively carries out breaking-wall cell to green pepper again, then adopt the urgency of-15 DEG C to freeze temperature to carry out urgency to material and freeze, condense into bulk to material.
(7) vacuum freeze-drying:
The block material that congeals into after anxious freezing is sent into vacuum freeze-drying machine and is carried out vacuum freeze-drying 20 hours, is controlled by material moisture 4%, makes material form green powder.
(8) compressing tablet packaging:
In the air conditioning chamber with dehumidifier function, by sheeting equipment, the green pepper freeze-dried powder of green is pressed into sheet, after packaging, obtains product.
By above-mentioned procedure of processing, the green pepper of double centner 9 maturation can produce 15 kilograms of green pepper chankings.
Embodiment 2:
(1) material recall:
Select the nuisanceless green pepper without disease and pest, the maturity of green pepper controls 9 ripe.
(2) raw material just processes:
Above-mentioned raw materials is rinsed well by repeated multiple times clear water, and removes the base of fruit of green pepper.
(3) raw material is broken:
By shredding machine, 200 kilograms of green peppers are cut into the fragment of 1cm size, then stir into rotten shape with pulper;
(4) glue grinds and glusulase solution preparation for the first time:
Rubber mill is adopted to carry out first time glue mill to the green pepper of rotten shape; Meanwhile, adopt 40 grams of glusulases to add 6000 grams of water and be dissolved into glusulase solution, that is the weight of glusulase is 2/10000ths of green pepper gross weight.
(5) material mix with glusulase solution second time glue grind:
Material after completing first time glue mill adds 6 kilograms of glusulase solution mixed up, the second time glue carrying out material and glusulase solution grinds, and glue mill temperature controls at 32 DEG C, and fineness of materials controls at 110 orders, material fully mixes with glusulase, effectively accelerates glusulase and destroys green pepper cell membrane.
(6) material is anxious freezes:
After second time glue mill, material is placed on refrigerator tray 1 hour, ensures that glusulase more effectively carries out breaking-wall cell to green pepper again, then adopt the urgency of-15 DEG C to freeze temperature to carry out urgency to material and freeze, condense into bulk to material.
(7) vacuum freeze-drying:
The block material that congeals into after anxious freezing is sent into vacuum freeze-drying machine and is carried out vacuum freeze-drying 20 hours, is controlled by material moisture 5%, makes material form green powder.
(8) compressing tablet packaging:
In the air conditioning chamber with dehumidifier function, by sheeting equipment, the green pepper freeze-dried powder of green is pressed into sheet, after packaging, obtains product.
By above-mentioned procedure of processing, the green pepper of 200 kilogram of 9 maturation can produce 30 kilograms of green pepper chankings.
Embodiment 3:
(1) material recall:
Select the nuisanceless green pepper without disease and pest, the maturity of green pepper controls 9 ripe.
(2) raw material just processes:
Above-mentioned raw materials is rinsed well by repeated multiple times clear water, and removes the base of fruit of green pepper.
(3) raw material is broken:
By shredding machine, 300 kilograms of green peppers are cut into the fragment of 1cm size, then stir into rotten shape with pulper;
(4) glue grinds and glusulase solution preparation for the first time:
Rubber mill is adopted to carry out first time glue mill to the green pepper of rotten shape; Meanwhile, adopt 60 grams of glusulases to add 9000 grams of water and be dissolved into glusulase solution, that is the weight of glusulase is 2/10000ths of green pepper gross weight.
(5) material mix with glusulase solution second time glue grind:
Material after completing first time glue mill adds 9 kilograms of glusulase solution mixed up, the second time glue carrying out material and glusulase solution grinds, and glue mill temperature controls at 40 DEG C, and fineness of materials controls at 95 orders, material fully mixes with glusulase, effectively accelerates glusulase and destroys green pepper cell membrane.
(6) material is anxious freezes:
After second time glue mill, material is placed on refrigerator tray 1 hour, ensures that glusulase more effectively carries out breaking-wall cell to green pepper again, then adopt the urgency of-15 DEG C to freeze temperature to carry out urgency to material and freeze, condense into bulk to material.
(7) vacuum freeze-drying:
The block material that congeals into after anxious freezing is sent into vacuum freeze-drying machine and is carried out vacuum freeze-drying 20 hours, is controlled by material moisture 3%, makes material form green powder.
(8) compressing tablet packaging:
In the air conditioning chamber with dehumidifier function, by sheeting equipment, the green pepper freeze-dried powder of green pepper is pressed into sheet, after packaging, obtains product.
By above-mentioned procedure of processing, the green pepper of 300 kilogram of 9 maturation can produce 45 kilograms of green pepper chankings.
In above-mentioned three embodiments, the preparation method of glusulase is as follows:
(1) snail is chosen:
Select the fresh and alive Achatina (formal name used at school: AchatinaFulica) of more than 14 grams.
(2) snail cleaning:
Snail is placed in the Cultivating box that aperture is made in bottom, each Cultivating box utilizes space to be about 30%, clean hungry 3 days, morning and evening every day temperature is that the clear water of 18 DEG C ~ 28 DEG C rinses, wash ight soil and foreign material off, cleaning can coordinate rag, slightly stirs snail, and each cleaning also carefully should choose the snail except having died.For the clear water rinsed, its temperature is preferably 23 DEG C.
(3) snail is shelled:
Get the fresh and alive snail that 50KG cleans up, break hodmadod into pieces on the table, carefully peel off shell.
(4) glandula digestive is got:
Alimentary canal along snail is cut off body wall and is separated glandula digestive.
(5) digestive juice is taken out:
From the plain capsule and stomach of snail, extract the digestive juice of rufous with sterilizing pin out, be placed in container, an Achatina on average can extract 1 ~ 1.5 milliliter of digestive juice.
(6) first time filters:
By the digestive juice that gathers by 450 order screen packs, be collected in sterile centrifugation tube.
(7) centrifugal:
Digestive juice after being filtered first time with refrigerated centrifuge at 0 DEG C ~ 5 DEG C centrifugal 9 minutes, centrifugal rotational speed is 11000 revs/min, gets supernatant.For centrifuging temperature, be preferably 3 DEG C.
(8) second time is filtered:
Supernatant is filtered through bacterial filter, filtrate 1000 milliliters can be obtained.
(9) vacuum freeze-drying:
Filtrate carries out vacuum freeze-drying 20 hours with plastic containers, and glusulase water content is below 5%, and the glusulase of freeze-drying is crystalline solid, in sepia, can obtain 150 grams of crystalline solid.For glusulase water content, be preferably 5%.
(10) glue mill:
Glusulase after freeze-drying is clayed into power in rubber mill, is divided in ampulla.
(11) preserve:
Ampulla is bled tube sealing, and vanning is placed on dry shady and cool place and preserves.
The processing method technique of this glusulase is simple, strong operability, purification rate are high, and can realize the volume production of glusulase, glusulase finished product price is low, and can preserve at normal temperatures 8 years and the activity of glusulase still keeps good.
Claims (4)
1. a preparation method for green pepper chankings, is characterized in that comprising the following steps:
(1) material recall: select the nuisanceless green pepper without disease and pest, the maturity of green pepper controls 9 ripe;
(2) raw material just processes: rinsed well by repeated multiple times clear water by above-mentioned raw materials, and removes the base of fruit of green pepper;
(3) raw material is broken: the fragment by shredding machine, green pepper being cut into 1cm size, then stirs into rotten shape with pulper;
(4) first time glue mill with glusulase solution preparation: adopt rubber mill to carry out first time glue to the green pepper of rotten shape and grind; Meanwhile, adopt glusulase to be dissolved in water into glusulase solution, the mass ratio of glusulase and water is 1:150, and the weight of described glusulase is 2/10000ths of described green pepper gross weight;
(5) material mixes second time glue and grind with glusulase solution: complete for the first time glue grind after material add the glusulase solution mixed up, the second time glue carrying out material and glusulase solution grinds, glue mill temperature controls at 32 DEG C ~ 40 DEG C, fineness of materials controls at 95 order ~ 110 orders, described in the quality of glusulase solution that mixes up be 3 percent of described green pepper gross mass;
(6) material is anxious freezes: after second time glue mill, then adopts the urgency of-15 DEG C to freeze temperature to carry out urgency to material and freeze, condense into bulk to material;
(7) vacuum freeze-drying: the block material that congeals into after anxious freezing is sent into vacuum freeze-drying machine and carried out vacuum freeze-drying 20 hours, is controlled by material moisture 3 ~ 5%, makes material form green powder;
(8) compressing tablet packaging: by sheeting equipment, the green pepper freeze-dried powder of green is pressed into sheet, obtains product after packaging.
2. the preparation method of green pepper chankings according to claim 1, is characterized in that comprising the following steps:
(1) material recall: select the nuisanceless green pepper without disease and pest, the maturity of green pepper controls 9 ripe;
(2) raw material just processes: rinsed well by repeated multiple times clear water by above-mentioned raw materials, and removes the base of fruit of green pepper;
(3) raw material is broken: the fragment by shredding machine, double centner green pepper being cut into 1cm size, then stirs into rotten shape with pulper;
(4) first time glue mill with glusulase solution preparation: adopt rubber mill to carry out first time glue to the green pepper of rotten shape and grind; Meanwhile, adopt 20 grams of glusulases to add 3000 grams of water and be dissolved into glusulase solution;
(5) material mixes second time glue and grind with glusulase solution: complete for the first time glue grind after material add 3 kilograms of glusulase solution mixed up, the second time glue carrying out material and glusulase solution grinds, glue mill temperature controls at 36 DEG C, and fineness of materials controls at 105 orders;
(6) material is anxious freezes: after second time glue mill, material is placed on refrigerator tray 1 hour, then adopts the urgency of-15 DEG C to freeze temperature to carry out urgency to material and freeze, condense into bulk to material;
(7) vacuum freeze-drying: the block material that congeals into after anxious freezing is sent into vacuum freeze-drying machine and carried out vacuum freeze-drying 20 hours, is controlled by material moisture 4%, makes material form green powder;
(8) compressing tablet packaging: in the air conditioning chamber with dehumidifier function, by sheeting equipment, the green pepper freeze-dried powder of green is pressed into sheet, obtains product after packaging.
3. the preparation method of green pepper chankings according to claim 1 and 2, is characterized in that, described glusulase is drawn by following steps preparation:
(1) snail is chosen: select fresh and alive Achatina;
(2) snail cleaning: snail is placed in Cultivating box and only starves 3 days, morning and evening every day temperature is that the clear water of 18 DEG C ~ 28 DEG C rinses, and washes ight soil and foreign material off;
(3) snail is shelled: get the fresh and alive snail cleaned up, break hodmadod into pieces on the table, carefully peel off shell;
(4) glandula digestive is got: the alimentary canal along snail is cut off body wall and separated glandula digestive;
(5) digestive juice is taken out: the digestive juice extracting rufous with sterilizing pin from the plain capsule and stomach of snail out, is placed in container;
(6) first time filters: by the digestive juice that gathers by 450 order screen packs, be collected in sterile centrifugation tube;
(7) centrifugal: the digestive juice after being filtered first time with refrigerated centrifuge at 0 DEG C ~ 5 DEG C centrifugal 9 minutes, centrifugal rotational speed is 11000 revs/min, gets supernatant;
(8) second time is filtered: filtered through bacterial filter by supernatant;
(9) vacuum freeze-drying: filtrate carries out vacuum freeze-drying 20 hours with plastic containers, and glusulase water content is below 5%;
(10) glue mill: the glusulase after freeze-drying is clayed into power in rubber mill, is divided in ampulla;
(11) preserve: ampulla is bled tube sealing, vanning is placed on dry shady and cool place and preserves.
4. the preparation method of green pepper chankings according to claim 3, it is characterized in that, in the preparation method of described glusulase: the weight of the fresh and alive Achatina selected in step (1) is more than 14 grams, aperture is made in the bottom of the Cultivating box in step (2), the space that utilizes of Cultivating box is 30%, and the clear water temperature of rinsing is 23 DEG C; In step (7), temperature time centrifugal is 3 DEG C; In step (9), glusulase water content is 5%.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115381056A (en) * | 2022-08-04 | 2022-11-25 | 遵义医药高等专科学校 | Formula and preparation process of sweet pepper snacks |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115381056A (en) * | 2022-08-04 | 2022-11-25 | 遵义医药高等专科学校 | Formula and preparation process of sweet pepper snacks |
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Application publication date: 20151209 |