CN105285809A - Production method of coconut milk-flavored jerusalem artichoke slices - Google Patents
Production method of coconut milk-flavored jerusalem artichoke slices Download PDFInfo
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- CN105285809A CN105285809A CN201510841887.1A CN201510841887A CN105285809A CN 105285809 A CN105285809 A CN 105285809A CN 201510841887 A CN201510841887 A CN 201510841887A CN 105285809 A CN105285809 A CN 105285809A
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- jerusalem artichoke
- production method
- coconut milk
- milk
- fragrant
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- 240000008892 Helianthus tuberosus Species 0.000 title claims abstract description 38
- 235000003230 Helianthus tuberosus Nutrition 0.000 title claims abstract description 38
- 238000004519 manufacturing process Methods 0.000 title abstract 4
- 244000060011 Cocos nucifera Species 0.000 title abstract 3
- 235000013162 Cocos nucifera Nutrition 0.000 title abstract 3
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 5
- 239000008267 milk Substances 0.000 claims abstract description 5
- 210000004080 milk Anatomy 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 235000020197 coconut milk Nutrition 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 6
- 208000030852 Parasitic disease Diseases 0.000 claims description 4
- 230000000740 bleeding effect Effects 0.000 claims description 4
- 238000011109 contamination Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000004080 punching Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000007598 dipping method Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 241000675108 Citrus tangerina Species 0.000 claims description 2
- 244000197580 Poria cocos Species 0.000 claims description 2
- 235000008599 Poria cocos Nutrition 0.000 claims description 2
- 244000171263 Ribes grossularia Species 0.000 claims description 2
- 235000002357 Ribes grossularia Nutrition 0.000 claims description 2
- 235000020415 coconut juice Nutrition 0.000 claims description 2
- 235000021552 granulated sugar Nutrition 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 235000019698 starch Nutrition 0.000 abstract description 4
- 239000008107 starch Substances 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 2
- 229920001202 Inulin Polymers 0.000 abstract description 2
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000008103 glucose Substances 0.000 abstract description 2
- 235000013402 health food Nutrition 0.000 abstract description 2
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 abstract description 2
- 229940029339 inulin Drugs 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 230000003213 activating effect Effects 0.000 abstract 1
- 230000018044 dehydration Effects 0.000 abstract 1
- 238000006297 dehydration reaction Methods 0.000 abstract 1
- 239000004519 grease Substances 0.000 abstract 1
- 238000005470 impregnation Methods 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 238000007781 pre-processing Methods 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 238000010792 warming Methods 0.000 abstract 1
- 235000000346 sugar Nutrition 0.000 description 8
- 230000000694 effects Effects 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 230000002218 hypoglycaemic effect Effects 0.000 description 2
- 230000004322 lipid homeostasis Effects 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 240000008918 Chaenomeles cathayensis Species 0.000 description 1
- 235000009810 Chaenomeles cathayensis Nutrition 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000208818 Helianthus Species 0.000 description 1
- 208000013016 Hypoglycemia Diseases 0.000 description 1
- 241000219784 Sophora Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000003760 hair shine Effects 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 235000020429 malt syrup Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 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
Abstract
The invention discloses a production method of coconut milk-flavored jerusalem artichoke slices, and belongs to the field of food processing. The production method is characterized by adopting the processing technology of raw material pre-processing, impregnation, dehydration for drying, softening and packing. The production method has the benefits that the product is rich in milk flavor, tastes fragrant and crisp, has the special fragrant and sweet sapour of jerusalem artichoke, and is crisp and palatable. The coconut milk-flavored jerusalem artichoke slices are rich in starch and inulin, can be used for reducing blood glucose, and improving internal fat balance, and has the efficacies on dispelling cold, warming the stomach, strengthening the spleen and activating blood circulation, thereby being an exceptional low-calorie, low-sugar and low-grease health food.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to the preparation method of the fragrant Jerusalem artichoke sheet of a kind of coconut milk.
Background technology
Jerusalem artichoke, has another name called jerusalem artichoke, is a kind of composite family Helianthus perennial root herbaceous plant.Fall flowering, long have yellow little disc floret, and shape is as chrysanthemum, and generally with stem tuber breeding, its underground stem tuber is rich in the fructose polymers such as starch, synanthrin, edible, cooks, cooks gruel, salted white, shines Jerusalem artichoke processed and does, can also produce starch and alcohol raw material.
The effect of Jerusalem artichoke: Jerusalem artichoke has and falls hypoglycemic effect, can promote that sugar decomposes, superfluous sugar transition is made to be heat, improve the lipid homeostasis in body, Jerusalem artichoke has dual regulation to blood sugar, blood sugar in diabetic patients can be made to reduce on the one hand, hypoglycemia glucose can be made again to raise on the other hand.Jerusalem artichoke contains abundant synanthrin, has special health care and antitumaous effect after refinement; The inulin be processed into eats polysaccharide as a kind of natural function, has the physiological function of water-soluble dietary fiber and biologically active precursor, because being widely used in low in calories, low sugar, low fat food.
Fresh Jerusalem artichoke is not easily preserved, and be processed into the fragrant Jerusalem artichoke sheet of coconut milk, instant, nutritious, commodity value improves.
Summary of the invention
The object of the invention is the problem that solution Jerusalem artichoke is not easily preserved, the preparation method of the fragrant Jerusalem artichoke sheet of a kind of coconut milk is provided.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for the fragrant Jerusalem artichoke sheet of coconut milk, is characterized in that: the processing process adopting pretreatment of raw material → dipping → dewatering drying → ease back, pack, and concrete operation step is:
(1) pretreatment of raw material: select without parasitosis evil, not damaged, fresh Jerusalem artichoke of uniform size, repeatedly rinse through flowing water, removal of contamination, drain away the water, then use slicer cutting, crosscut becomes the thin slice of thick 12mm;
(2) flood: milk powder, candied coconut juice, white granulated sugar, gooseberry juice, Poria cocos powder are added water punching and, pour Jerusalem artichoke sheet into, fully stir, flood 12 hours;
(3) dewatering drying: adopt canal drier to dewater, initial temperature is 65 DEG C, then improve temperature gradually to 90 DEG C, post drop is to 45 DEG C, and baking temperature is unsuitable too high, in order to avoid make Jerusalem artichoke darken;
(4) ease back, pack: the Jerusalem artichoke of oven dry is put into indoor and eases back, equilibrium water conten, admix appropriate red tangerine essence, then adopt can to carry out packaging of bleeding, be finished product.
Beneficial effect: product milk of the present invention is strong, and mouthfeel crisp-fried is clear and melodious, has the distinctive fragrant and sweet local flavor of Jerusalem artichoke, palatable crisp; This product is rich in starch and synanthrin, can reduce blood sugar, improves the lipid homeostasis in body, also has effect that dispelling cold warms up stomach, invigorating the spleen is invigorated blood circulation, and is a kind of health food of rare low in calories, low sugar, low fat.
Detailed description of the invention
Embodiment 1:
A preparation method for the fragrant Jerusalem artichoke sheet of coconut milk, concrete operation step is:
(1) pretreatment of raw material: select without parasitosis evil, not damaged, fresh Jerusalem artichoke of uniform size, repeatedly rinse through flowing water, removal of contamination, drain away the water, then use slicer cutting, crosscut becomes the thin slice of thick 12-15mm;
(2) flood: cocoa power, coconut milk, fructose, Chinese flowering quince juice are added water punching and, pour Jerusalem artichoke sheet into, fully stir, flood 8 hours;
(3) dewatering drying: adopt canal drier to dewater, initial temperature is 53 DEG C, then improve temperature gradually to 76 DEG C, post drop is to 42 DEG C, and baking temperature is unsuitable too high, in order to avoid make Jerusalem artichoke darken;
(4) ease back, pack: the Jerusalem artichoke of oven dry is put into indoor and eases back, equilibrium water conten, admix appropriate malt syrup, then adopt vial to carry out packaging of bleeding, be finished product.
Embodiment 2:
A preparation method for the fragrant Jerusalem artichoke sheet of coconut milk, concrete operation step is:
(1) pretreatment of raw material: select without parasitosis evil, not damaged, fresh Jerusalem artichoke of uniform size, repeatedly rinse through flowing water, removal of contamination, drain away the water, then use slicer cutting, crosscut becomes the thin slice of thick 3-5mm;
(2) flood: milk powder, protein sugar, coconut milk, sophora flower powder, Buddhist nunnery sieve fruit juice are added water punching and, pour Jerusalem artichoke sheet into, add appropriate honey and white sugar, fully stir, dipping 4-6 hour;
(3) dewatering drying: adopt canal drier to dewater, initial temperature is 37 DEG C, then improve temperature gradually to 68 DEG C, post drop is to 45 DEG C, and baking temperature is unsuitable too high, in order to avoid make Jerusalem artichoke darken;
(4) ease back, pack: the Jerusalem artichoke of oven dry is put into indoor and eases back, equilibrium water conten, admix appropriate lemon extract, then adopt can to carry out packaging of bleeding, be finished product.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a preparation method for the fragrant Jerusalem artichoke sheet of coconut milk, is characterized in that: the processing process adopting pretreatment of raw material → dipping → dewatering drying → ease back, pack, and concrete operation step is:
(1) pretreatment of raw material: select without parasitosis evil, not damaged, fresh Jerusalem artichoke of uniform size, repeatedly rinse through flowing water, removal of contamination, drain away the water, then use slicer cutting, crosscut becomes the thin slice of thick 12mm;
(2) flood: milk powder, candied coconut juice, white granulated sugar, gooseberry juice, Poria cocos powder are added water punching and, pour Jerusalem artichoke sheet into, fully stir, flood 12 hours;
(3) dewatering drying: adopt canal drier to dewater, initial temperature is 65 DEG C, then improve temperature gradually to 90 DEG C, post drop is to 45 DEG C, and baking temperature is unsuitable too high, in order to avoid make Jerusalem artichoke darken;
(4) ease back, pack: the Jerusalem artichoke of oven dry is put into indoor and eases back, equilibrium water conten, admix appropriate red tangerine essence, then adopt can to carry out packaging of bleeding, be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510841887.1A CN105285809A (en) | 2015-11-28 | 2015-11-28 | Production method of coconut milk-flavored jerusalem artichoke slices |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510841887.1A CN105285809A (en) | 2015-11-28 | 2015-11-28 | Production method of coconut milk-flavored jerusalem artichoke slices |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105285809A true CN105285809A (en) | 2016-02-03 |
Family
ID=55184321
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510841887.1A Withdrawn CN105285809A (en) | 2015-11-28 | 2015-11-28 | Production method of coconut milk-flavored jerusalem artichoke slices |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105285809A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107594412A (en) * | 2017-10-16 | 2018-01-19 | 海南春光食品有限公司 | A kind of coconut crisp chip and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2095002C1 (en) * | 1993-12-22 | 1997-11-10 | Зеленков Валерий Николаевич | Method for producing confectionery "topinaris" |
| CN104304618A (en) * | 2014-10-21 | 2015-01-28 | 夏华 | Method for making Jerusalem artichoke preserved fruits |
| CN104381889A (en) * | 2014-11-20 | 2015-03-04 | 张金宝 | Method for producing milky-flavor banana chips |
| CN104381569A (en) * | 2014-11-20 | 2015-03-04 | 金蓉 | Method for processing fruity shredded ginger with honey |
| CN104381825A (en) * | 2014-11-20 | 2015-03-04 | 金蓉 | Production method of jerusalem artichoke-egg-rice flour slices |
| CN104522268A (en) * | 2014-12-08 | 2015-04-22 | 陶峰 | Processing method of health-care preserved ginger |
| CN104543287A (en) * | 2014-12-09 | 2015-04-29 | 林静 | Preparation method of candied ginger slices |
-
2015
- 2015-11-28 CN CN201510841887.1A patent/CN105285809A/en not_active Withdrawn
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2095002C1 (en) * | 1993-12-22 | 1997-11-10 | Зеленков Валерий Николаевич | Method for producing confectionery "topinaris" |
| CN104304618A (en) * | 2014-10-21 | 2015-01-28 | 夏华 | Method for making Jerusalem artichoke preserved fruits |
| CN104381889A (en) * | 2014-11-20 | 2015-03-04 | 张金宝 | Method for producing milky-flavor banana chips |
| CN104381569A (en) * | 2014-11-20 | 2015-03-04 | 金蓉 | Method for processing fruity shredded ginger with honey |
| CN104381825A (en) * | 2014-11-20 | 2015-03-04 | 金蓉 | Production method of jerusalem artichoke-egg-rice flour slices |
| CN104522268A (en) * | 2014-12-08 | 2015-04-22 | 陶峰 | Processing method of health-care preserved ginger |
| CN104543287A (en) * | 2014-12-09 | 2015-04-29 | 林静 | Preparation method of candied ginger slices |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107594412A (en) * | 2017-10-16 | 2018-01-19 | 海南春光食品有限公司 | A kind of coconut crisp chip and preparation method thereof |
| CN107594412B (en) * | 2017-10-16 | 2021-04-02 | 海南春光食品有限公司 | Coconut crisp chips and preparation method thereof |
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| WW01 | Invention patent application withdrawn after publication | ||
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Application publication date: 20160203 |