CN105310065A - Method for processing nutritious dried globe artichoke - Google Patents
Method for processing nutritious dried globe artichoke Download PDFInfo
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- CN105310065A CN105310065A CN201510754678.3A CN201510754678A CN105310065A CN 105310065 A CN105310065 A CN 105310065A CN 201510754678 A CN201510754678 A CN 201510754678A CN 105310065 A CN105310065 A CN 105310065A
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- Prior art keywords
- globe artichoke
- dry
- processing
- sulphuring
- fruit
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- 244000019459 Cynara cardunculus Species 0.000 title claims abstract description 40
- 235000019106 Cynara scolymus Nutrition 0.000 title claims abstract description 40
- 235000003230 Helianthus tuberosus Nutrition 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title abstract description 6
- 235000008935 nutritious Nutrition 0.000 title abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 235000013305 food Nutrition 0.000 claims abstract description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 238000001035 drying Methods 0.000 claims description 12
- 235000013399 edible fruits Nutrition 0.000 claims description 12
- 235000016709 nutrition Nutrition 0.000 claims description 9
- 239000003518 caustics Substances 0.000 claims description 8
- 230000035764 nutrition Effects 0.000 claims description 8
- 238000003672 processing method Methods 0.000 claims description 8
- 239000000047 product Substances 0.000 claims description 5
- 206010033546 Pallor Diseases 0.000 claims description 4
- 240000006424 Spondias purpurea Species 0.000 claims description 4
- 235000008103 Spondias purpurea Nutrition 0.000 claims description 4
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims description 4
- 239000005864 Sulphur Substances 0.000 claims description 4
- 239000003513 alkali Substances 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 230000035800 maturation Effects 0.000 claims description 4
- 239000002985 plastic film Substances 0.000 claims description 4
- 229920006255 plastic film Polymers 0.000 claims description 4
- 238000000746 purification Methods 0.000 claims description 4
- 235000005979 Citrus limon Nutrition 0.000 claims description 2
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- 241000675108 Citrus tangerina Species 0.000 claims description 2
- 244000223014 Syzygium aromaticum Species 0.000 claims description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
- 235000013325 dietary fiber Nutrition 0.000 abstract description 4
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 210000000232 gallbladder Anatomy 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 210000004185 liver Anatomy 0.000 abstract 1
- 238000005517 mercerization Methods 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 230000009758 senescence Effects 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- 241000220317 Rosa Species 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000002279 cholagogic effect Effects 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 230000002440 hepatic effect Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 210000002966 serum Anatomy 0.000 description 2
- -1 60 milligrams Chemical compound 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 108010028554 LDL Cholesterol Proteins 0.000 description 1
- 241000234435 Lilium Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 235000006484 Paeonia officinalis Nutrition 0.000 description 1
- 244000170916 Paeonia officinalis Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000171263 Ribes grossularia Species 0.000 description 1
- 235000002357 Ribes grossularia Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- OYPRJOBELJOOCE-RNFDNDRNSA-N calcium-44 Chemical compound [44Ca] OYPRJOBELJOOCE-RNFDNDRNSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000020379 cucumber juice Nutrition 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 235000019534 high fructose corn syrup Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000020429 malt syrup Nutrition 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
Classifications
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for processing nutritious dried globe artichoke, and belongs to the technical field of food processing. The method is characterized by adopting the processing steps of material selecting, cleaning, mercerization and rinsing, dry sulphitation, stoving, softening, packaging and finished product obtaining. The method has the benefit that the prepared dried globe artichoke is balanced in internal and external moisture and moderate in hardness, has special flavor of globe artichoke, is low in heat, less in fat and rich in dietary fiber, has the functions of resisting oxidation, strengthening immunity and delaying senescence, is helpful to reduce cholesterol and blood fat concentration and protect liver and gallbladder, and is the nutritious and healthy green food.
Description
technical field:
The present invention relates to a kind of food-processing method, particularly relate to the processing method that a kind of nutrition globe artichoke is dry.
background technology:
Globe artichoke: another name chrysanthemum Ji, cynara scolymus, France lily etc., that composite family cynara scolymus belongs to herbaceos perennial, the bud of globe artichoke is nutritious, tool medical research finds, every 100 grams of edible parts are containing 3.27 grams, protein, 0.15 gram, fat, dietary fiber 5.4 grams, 10.51 grams, carbohydrate, retinol1 60 international unit, 68 milligrams, folic acid, niacin 1.046 milligrams, calcium 44 milligrams, 90 milligrams, phosphorus, 60 milligrams, magnesium, nutritional labeling is balanced, globe artichoke heat is low, lean, there is abundant dietary fiber, contribute to controlling constipation, pass through adhesive effect, reduce low-density lipoprotein cholesterol level in enteron aisle, mentioned component has anti-oxidant, develop immunitypty, the effect delayed senility, have and reduce cholesterol and serum lipid concentrations, the effects such as hepatic cholagogic, also there is activity and the purposes of other side value, as antibacterial activity etc.
Globe artichoke growth cycle is short, not storage tolerance, and it is nutritious, doing the comprehensive utilization that can realize globe artichoke, increasing economic efficiency for processing nutrition globe artichoke.
summary of the invention:
The object of this invention is to provide the processing method that a kind of nutrition globe artichoke is dry, realize the deep processing comprehensive utilization of globe artichoke raw material.
The present invention solves the technical scheme that its technical problem takes:
The processing method that nutrition globe artichoke is dry, is characterized in that: adopt → the processing technology of caustic dip rinsing → sulphuring → dry → ease back → packaging → finished product of selecting materials → clean, its major processing steps is:
A, to select materials and cleaning: select maturation, complete globe artichoke, remove and go rotten, immaturely conform to ciruela, then load basket, in tank circulating water cleaning 2-3 time, removal impurity;
B, caustic dip rinsing: globe artichoke is placed on 0.12% and boils in sodium hydroxide solution blanching a moment, then in clear water, alkali lye is removed in abundant rinsing, to be placed in basket 45 minutes, to control water purification and divide;
C, sulphuring: fruit is loaded drip pan, send sulphur house to, smoked 1.5 hours;
D, oven dry: the globe artichoke after sulphuring is admixed appropriate Radix Glycyrrhizae, cloves, lemon juice, red tangerine essence, then be layered on equably on drip pan, send drying room to and carry out drying; Starting temperature controls at 45 DEG C, when waiting slightly dry, temperature is risen to 75 DEG C, takes out, choose the fruit of not drying after 12 hours, is placed on another drip pan again dry;
E, to ease back: pour in wooden case by dry for globe artichoke, ease back 2-3 days, makes water balance inside and outside fruit, quality is soft;
F, packaging: by quality requirement classification, then reinstall in carton after selecting plastic film food bag to pack by rank, get final product export trade.
Beneficial effect: the globe artichoke that the present invention obtains is done, inside and outside water balance, soft or hard appropriateness, has the distinctive local flavor of globe artichoke self.This product heat is low, lean, and containing abundant dietary fiber, the effect have anti-oxidant, develop immunitypty, delaying senility, being conducive to reducing cholesterol and serum lipid concentrations, hepatic cholagogic, is a kind of pollution-free food of nutrient health.
detailed description of the invention:
Embodiment 1
The processing method that nutrition globe artichoke is dry, is characterized in that: adopt → the processing technology of caustic dip rinsing → sulphuring → dry → ease back → packaging → finished product of selecting materials → clean, its procedure of processing is:
A, to select materials and cleaning: select maturation, complete globe artichoke, remove and go rotten, immaturely conform to ciruela, then load basket, in tank circulating water cleaning 2-3 time, removal impurity;
B, caustic dip rinsing: globe artichoke is placed on 0.12% ~ 0.18% and boils in sodium hydroxide solution blanching a moment, then in clear water, alkali lye is removed in abundant rinsing, to be placed in basket 20 ~ 25 minutes, to control water purification and divide;
C, sulphuring: fruit is loaded drip pan, send sulphur house to, smoked 30 ~ 40 minutes;
D, oven dry: the globe artichoke after sulphuring is admixed appropriate malt syrup, Chinese herbaceous peony, gooseberry juice, Fructus Hordei Germinatus essence, be layered on equably on drip pan, send drying room to and carry out drying; Starting temperature controls at 55 ~ 65 DEG C, when waiting slightly dry, temperature is risen to 80 ~ 90 DEG C, takes out, choose the fruit of not drying after 4 ~ 6 hours, is placed on another drip pan again dry;
E, to ease back: pour in wooden case by dry for globe artichoke, ease back 2 ~ 4 days, make water balance inside and outside fruit, quality is soft; By the dry-coated a little flavoring rose essence of globe artichoke after easing back, spread out and dry;
F, packaging: by quality requirement classification, then reinstall in carton after selecting plastic film food bag to pack by rank, get final product export trade.
Embodiment 2
The processing method that nutrition globe artichoke is dry, is characterized in that: adopt → the processing technology of caustic dip rinsing → sulphuring → dry → ease back → packaging → finished product of selecting materials → clean, its procedure of processing is:
A, to select materials and cleaning: select maturation, complete globe artichoke, remove and go rotten, immaturely conform to ciruela, then load basket, clean 4 times at tank circulating water, remove impurity;
B, caustic dip rinsing: globe artichoke is placed on 0.22% and boils in sodium hydroxide solution blanching a moment, then in clear water, alkali lye is removed in abundant rinsing, to be placed in basket 55 minutes, to control water purification and divide;
C, sulphuring: fruit is loaded drip pan, send sulphur house to, smoked 56 minutes;
D, oven dry: the globe artichoke after sulphuring is admixed appropriate HFCS, green tea juice, green cucumber juice, Fructus Hordei Germinatus essence, be layered on equably on drip pan, send drying room to and carry out drying; Starting temperature controls at 45 DEG C, when waiting slightly dry, temperature is risen to 100 DEG C, takes out, choose the fruit of not drying after 3 hours, is placed on another drip pan again dry;
E, to ease back: pour in wooden case by dry for globe artichoke, ease back 6-7 days, makes water balance inside and outside fruit, quality is soft; By the dry-coated a little flavoring rose essence of globe artichoke after easing back, spread out and dry;
F, packaging: by quality requirement classification, then reinstall in carton after selecting plastic film food bag to pack by rank, get final product export trade.
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. the processing method that nutrition globe artichoke is dry, is characterized in that: adopt → the processing technology of caustic dip rinsing → sulphuring → dry → ease back → packaging → finished product of selecting materials → clean, its major processing steps is:
A, to select materials and cleaning: select maturation, complete globe artichoke, remove and go rotten, immaturely conform to ciruela, then load basket, in tank circulating water cleaning 2-3 time, removal impurity;
B, caustic dip rinsing: globe artichoke is placed on 0.12% and boils in sodium hydroxide solution blanching a moment, then in clear water, alkali lye is removed in abundant rinsing, to be placed in basket 45 minutes, to control water purification and divide;
C, sulphuring: fruit is loaded drip pan, send sulphur house to, smoked 1.5 hours;
D, oven dry: the globe artichoke after sulphuring is admixed appropriate Radix Glycyrrhizae, cloves, lemon juice, red tangerine essence, then be layered on equably on drip pan, send drying room to and carry out drying; Starting temperature controls at 45 DEG C, when waiting slightly dry, temperature is risen to 75 DEG C, takes out, choose the fruit of not drying after 12 hours, is placed on another drip pan again dry;
E, to ease back: pour in wooden case by dry for globe artichoke, ease back 2-3 days, makes water balance inside and outside fruit, quality is soft;
F, packaging: by quality requirement classification, then reinstall in carton after selecting plastic film food bag to pack by rank, get final product export trade.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510754678.3A CN105310065A (en) | 2015-11-09 | 2015-11-09 | Method for processing nutritious dried globe artichoke |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510754678.3A CN105310065A (en) | 2015-11-09 | 2015-11-09 | Method for processing nutritious dried globe artichoke |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105310065A true CN105310065A (en) | 2016-02-10 |
Family
ID=55239160
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510754678.3A Pending CN105310065A (en) | 2015-11-09 | 2015-11-09 | Method for processing nutritious dried globe artichoke |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105310065A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304615A (en) * | 2014-10-15 | 2015-01-28 | 宦银琴 | Processing method of salted dried blueberries |
| CN104365965A (en) * | 2014-10-27 | 2015-02-25 | 赵慧 | Processing method of salt-pickled figs |
-
2015
- 2015-11-09 CN CN201510754678.3A patent/CN105310065A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304615A (en) * | 2014-10-15 | 2015-01-28 | 宦银琴 | Processing method of salted dried blueberries |
| CN104365965A (en) * | 2014-10-27 | 2015-02-25 | 赵慧 | Processing method of salt-pickled figs |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160210 |
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| WD01 | Invention patent application deemed withdrawn after publication |