CN105249332A - Puffed fruit and vegetable crisp chips and preparation method thereof - Google Patents
Puffed fruit and vegetable crisp chips and preparation method thereof Download PDFInfo
- Publication number
- CN105249332A CN105249332A CN201510730000.1A CN201510730000A CN105249332A CN 105249332 A CN105249332 A CN 105249332A CN 201510730000 A CN201510730000 A CN 201510730000A CN 105249332 A CN105249332 A CN 105249332A
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- CN
- China
- Prior art keywords
- parts
- silver carp
- meat
- fruit
- crisp chips
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims description 7
- 235000013372 meat Nutrition 0.000 claims abstract description 19
- 241000252234 Hypophthalmichthys nobilis Species 0.000 claims abstract description 16
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 102000004882 Lipase Human genes 0.000 claims abstract description 9
- 108090001060 Lipase Proteins 0.000 claims abstract description 9
- 239000004367 Lipase Substances 0.000 claims abstract description 9
- 235000019421 lipase Nutrition 0.000 claims abstract description 9
- 240000008042 Zea mays Species 0.000 claims abstract description 8
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 8
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 8
- 235000005822 corn Nutrition 0.000 claims abstract description 8
- 238000005238 degreasing Methods 0.000 claims abstract description 8
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 8
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 8
- 240000007087 Apium graveolens Species 0.000 claims abstract description 7
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 7
- 235000010591 Appio Nutrition 0.000 claims abstract description 7
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 7
- 240000000560 Citrus x paradisi Species 0.000 claims abstract description 7
- 229920002261 Corn starch Polymers 0.000 claims abstract description 7
- 241000209140 Triticum Species 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 239000008120 corn starch Substances 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 241000723353 Chrysanthemum Species 0.000 claims description 6
- 241000208688 Eucommia Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 229940099112 cornstarch Drugs 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 102000004407 Lactalbumin Human genes 0.000 claims description 4
- 108090000942 Lactalbumin Proteins 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 229910052799 carbon Inorganic materials 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 241000251468 Actinopterygii Species 0.000 abstract description 11
- 229920002472 Starch Polymers 0.000 abstract description 6
- 235000019698 starch Nutrition 0.000 abstract description 6
- 239000008107 starch Substances 0.000 abstract description 6
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 abstract description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 abstract description 2
- 239000001569 carbon dioxide Substances 0.000 abstract description 2
- 230000001007 puffing effect Effects 0.000 abstract 3
- 108010046377 Whey Proteins Proteins 0.000 abstract 2
- 102000007544 Whey Proteins Human genes 0.000 abstract 2
- 235000021119 whey protein Nutrition 0.000 abstract 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract 1
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 244000237330 gutta percha tree Species 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- 239000000047 product Substances 0.000 description 4
- 239000013505 freshwater Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/326—Foods, ingredients or supplements having a functional effect on health having effect on cardiovascular health
Abstract
The invention discloses puffed fruit and vegetable crisp chips. The puffed fruit and vegetable crisp chips are prepared from the following raw materials in parts by weight: 200 to 210 parts of silver carp meat, 120 to 130 parts of corn starch, 80 to 85 parts of wheat flour, 2 to 3 parts of sodium bicarbonate, 10 to 11 parts of grapefruit, 8 to 9 parts of celery, 2 to 3 parts of corn stigma, 1 to 2 parts of eucommia ulmoides, 3 to 4 parts of rhizoma anemarrhenae, 1 to 2 parts of chrysanthemum flower, appropriate lipase and appropriate whey protein. According to the puffed fruit and vegetable crisp chips disclosed by the invention, the content of fish meat is high, and the nutrition is rich; the additive sodium bicarbonate can be heated and decomposed to generate carbon dioxide, so that power can be provided for fish slice puffing, and the product puffing performance is good; the whey protein is capable of increasing the product viscidity, promoting the fish meat gelatinization and enabling products to be not easily broken; the lipase is adopted for degreasing the fish meat, so that puffing affected by insufficient starch dextrinization and lowered starch paste viscosity is avoided; in addition, the puffed fruit and vegetable crisp chips disclosed by the invention can be used for reducing the blood pressure.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of fruit and vegetable dilated crisp slices and preparation method thereof.
Background technology
Dilated food refers to cereal, beans or potato class, greengrocery etc. for primary raw material, and through baking, the expanded mode such as fried or extruding and the volume made enlarge markedly, and has the food of certain puffed degree and gas porosity.Dilated food has had long history in China, extensively likes by consumer.Fresh-water fishes resource is important protein resource, has low price, nutritious feature.Be the dilated food mainly prawn crisp processed raw material in the market with fresh water corn, but its flesh of fish content is only about 10%, as a kind of product, there is certain deficiency its nutrient balance aspect, and the degree that fresh-water fishes raw material utilizes is not high yet, therefore, develop the rotten high added value dilated food for raw material of high-load fish to have broad prospects.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of fruit and vegetable dilated crisp slices and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of fruit and vegetable dilated crisp slices, be made up of the raw material of following weight portion:
Silver carp meat 200-210, cornstarch 120-130, wheat flour 80-85, sodium bicarbonate 2-3, grapefruit 10-11, celery 8-9, corn stigma 2-3, bark of eucommia 1-2, wind-weed 3-4, chrysanthemum 1-2, lipase is appropriate, lactalbumin is appropriate.
The preparation method of described fruit and vegetable dilated crisp slices, comprises the following steps:
(1) corn stigma, the bark of eucommia, the wind-weed, chrysanthemum are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) silver carp meat is added the water of three times, then add lipase, at 31-33 DEG C, meat for silver carp clear water was rinsed twice after 50 minutes by enzymolysis, obtained degreasing silver carp meat;
(3) by grapefruit, celery juice Pressing, Juice is obtained;
(4) by cornstarch, wheat flour, sodium bicarbonate mixing, as many again water fully stirs, and the raw material then do not used with degreasing silver carp meat, traditional Chinese medicine powder, Juice and above-mentioned technique mixes to cut mixes 1-2 minute;
(5) step (4) gained material is placed in mould, boiling discharging after 10 minutes at 70-75 DEG C, places 12 hours at 4 DEG C, be cut into the thin slice of 1mm again, in the air dry oven of 50 DEG C dry 4 hours, be then under the condition of 0.09MPa expanded 4 minutes in vacuum, obtain final product.
Advantage of the present invention is: flesh of fish content of the present invention is high, nutritious, and golden yellow color, smooth in appearance is complete, aromatic flavour, the sodium bicarbonate decomposes of adding produces carbon dioxide, can be that fillet are expanded provides power, make product dilatancy good, lactalbumin can increase product viscosity, promote flesh of fish gelation, make product not easily broken, because aliphatic acid non-adsorbed starch forms compound with starch molecule in starch gelatinization process, have employed lipase and degreasing is carried out to the flesh of fish, avoid the impact that declines of the insufficient and viscosity of starch gelatinization expanded, in addition, the present invention is also containing multiple medicinal herb components, there is effect of step-down.
Detailed description of the invention
A kind of fruit and vegetable dilated crisp slices, be made up of the raw material of following weight portion (kilogram):
Silver carp meat 200, cornstarch 120, wheat flour 80, sodium bicarbonate 2, grapefruit 10, celery 8, corn stigma 2, the bark of eucommia 1, the wind-weed 3, chrysanthemum 1, lipase is appropriate, lactalbumin is appropriate.
The preparation method of described fruit and vegetable dilated crisp slices, comprises the following steps:
(1) corn stigma, the bark of eucommia, the wind-weed, chrysanthemum are added the water slow fire boiling 40 minutes of 5 times, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) silver carp meat is added the water of three times, then add lipase, at 31 DEG C, meat for silver carp clear water was rinsed twice after 50 minutes by enzymolysis, obtained degreasing silver carp meat;
(3) by grapefruit, celery juice Pressing, Juice is obtained;
(4) by cornstarch, wheat flour, sodium bicarbonate mixing, as many again water fully stirs, and the raw material then do not used with degreasing silver carp meat, traditional Chinese medicine powder, Juice and above-mentioned technique mixes to cut mixes 1 minute;
(5) step (4) gained material is placed in mould, boiling discharging after 10 minutes at 70 DEG C, places 12 hours at 4 DEG C, be cut into the thin slice of 1mm again, in the air dry oven of 50 DEG C dry 4 hours, be then under the condition of 0.09MPa expanded 4 minutes in vacuum, obtain final product.
Claims (2)
1. a fruit and vegetable dilated crisp slices, is characterized in that being made up of the raw material of following weight portion:
Silver carp meat 200-210, cornstarch 120-130, wheat flour 80-85, sodium bicarbonate 2-3, grapefruit 10-11, celery 8-9, corn stigma 2-3, bark of eucommia 1-2, wind-weed 3-4, chrysanthemum 1-2, lipase is appropriate, lactalbumin is appropriate.
2. the preparation method of fruit and vegetable dilated crisp slices according to claim 1, is characterized in that comprising the following steps:
(1) corn stigma, the bark of eucommia, the wind-weed, chrysanthemum are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) silver carp meat is added the water of three times, then add lipase, at 31-33 DEG C, meat for silver carp clear water was rinsed twice after 50 minutes by enzymolysis, obtained degreasing silver carp meat;
(3) by grapefruit, celery juice Pressing, Juice is obtained;
(4) by cornstarch, wheat flour, sodium bicarbonate mixing, as many again water fully stirs, and the raw material then do not used with degreasing silver carp meat, traditional Chinese medicine powder, Juice and above-mentioned technique mixes to cut mixes 1-2 minute;
(5) step (4) gained material is placed in mould, boiling discharging after 10 minutes at 70-75 DEG C, places 12 hours at 4 DEG C, be cut into the thin slice of 1mm again, in the air dry oven of 50 DEG C dry 4 hours, be then under the condition of 0.09MPa expanded 4 minutes in vacuum, obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510730000.1A CN105249332A (en) | 2015-11-02 | 2015-11-02 | Puffed fruit and vegetable crisp chips and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510730000.1A CN105249332A (en) | 2015-11-02 | 2015-11-02 | Puffed fruit and vegetable crisp chips and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105249332A true CN105249332A (en) | 2016-01-20 |
Family
ID=55089529
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510730000.1A Pending CN105249332A (en) | 2015-11-02 | 2015-11-02 | Puffed fruit and vegetable crisp chips and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105249332A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107677A (en) * | 2016-07-06 | 2016-11-16 | 许凤英 | A kind of nutritional egg fruit and vegetable crisp chip |
| CN106819853A (en) * | 2017-02-10 | 2017-06-13 | 苏州健乔食品科技有限公司 | A kind of cereal fruit-vegetable extrusion and puffing food |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1907105A (en) * | 2006-07-29 | 2007-02-07 | 林玉惠 | Method for preparing instant nutritious fruit and vegetable crisp tablet |
| CN101301055A (en) * | 2008-06-23 | 2008-11-12 | 福建农林大学 | Puffing fruit vegetable crisp slices processed by hot vapor and method thereof |
| CN102406191A (en) * | 2011-12-09 | 2012-04-11 | 江南大学 | Processing method of crisp-fried fish slices |
| CN103211187A (en) * | 2013-04-28 | 2013-07-24 | 王惠莹 | Healthcare potato chip and processing method thereof |
| CN103431450A (en) * | 2013-08-27 | 2013-12-11 | 浙江大学 | Production method of baked puffing shrimp chips |
-
2015
- 2015-11-02 CN CN201510730000.1A patent/CN105249332A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1907105A (en) * | 2006-07-29 | 2007-02-07 | 林玉惠 | Method for preparing instant nutritious fruit and vegetable crisp tablet |
| CN101301055A (en) * | 2008-06-23 | 2008-11-12 | 福建农林大学 | Puffing fruit vegetable crisp slices processed by hot vapor and method thereof |
| CN102406191A (en) * | 2011-12-09 | 2012-04-11 | 江南大学 | Processing method of crisp-fried fish slices |
| CN103211187A (en) * | 2013-04-28 | 2013-07-24 | 王惠莹 | Healthcare potato chip and processing method thereof |
| CN103431450A (en) * | 2013-08-27 | 2013-12-11 | 浙江大学 | Production method of baked puffing shrimp chips |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107677A (en) * | 2016-07-06 | 2016-11-16 | 许凤英 | A kind of nutritional egg fruit and vegetable crisp chip |
| CN106819853A (en) * | 2017-02-10 | 2017-06-13 | 苏州健乔食品科技有限公司 | A kind of cereal fruit-vegetable extrusion and puffing food |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160120 |