CN105325956A - Crisp fig chips and preparation method thereof - Google Patents
Crisp fig chips and preparation method thereof Download PDFInfo
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- CN105325956A CN105325956A CN201510798249.6A CN201510798249A CN105325956A CN 105325956 A CN105325956 A CN 105325956A CN 201510798249 A CN201510798249 A CN 201510798249A CN 105325956 A CN105325956 A CN 105325956A
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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 crisp fig chips and a preparation method thereof. The crisp fig chips are characterized in that prepared fig flour, modified starch, Chinese yam flour, corn flour and sesame flour are mixed and uniformly stirred after water is added, then isomaltooligosacharide is added, the mixture is uniformly stirred, then the mixture is pressed to be formed by a chip pressing device, baked, cooled and subjected to nitrogen-filling packaging, and the crisp fig chips are prepared. The prepared crisp fig chips meet requirements for different tastes, the variety of fig flavor food is increased, and meanwhile, a new approach is provided for development and utilization of fig resources; a superfine grinding technology is adopted, the dispersity of fine powder is increased, spreading and absorption are facilitated, additionally, the fine powder can be closely combined with other ingredients, the mixture uniformity is good, the appearance of the product is attractive, the fig chips have dense spicy fragrance, are fragrant and moderately sweet and belong to a kind of snack food, and a new variety is added to meet consumption demand of people.
Description
Technical field
The present invention relates to a kind of food, specifically a kind of take fig as crisp of a kind of fig of raw material and preparation method thereof.
Background technology
Fig is eat fruit raw and a kind of Chinese medicine.Compendium of Material Medica is carried: " fig taste is sweet flat, nontoxic, main appetizing, stopping leak dysentery, control five hemorrhoid, sore-throat ".Fig nature and flavor: sweet; Cool in nature.Gui Jing: lung; Stomach; Large intestine channel.Function cures mainly: clearing heat and promoting fluid; Spleen benefiting and stimulating the appetite; Removing toxicity for detumescence.Main abscess of throat; Cough caused by dryness trachyphonia; Milk is rare; The hot constipation of intestines; Poor appetite; Indigestion, dysentery; Carbuncle swells; Tinea disease.
Fig taste is sweet as seedless in persimmon, nutritious and comprehensive.Every 100 grams of fig moisture contents 81.3 grams, 1.5 grams, protein, 0.1 gram, fat, crude fibre 3 grams, 13 grams, carbohydrate, ash content 1.1 grams, carrotene 30 microgram, thiamine 0.03 milligram, 0.02 milligram, riboflavin, niacin 0.1 milligram, 2 milligrams, ascorbic acid, vitamin E class 1.82 milligrams, 212 milligrams, potassium, 5.5 milligrams, sodium, calcium 67 milligrams, 17 milligrams, magnesium, iron 0.1 milligram, 0.17 milligram, manganese, 1.42 milligrams, zinc, copper 0.01 milligram, 18 milligrams, phosphorus, selenium 0.67 microgram.In addition, the several amino acids etc. also containing citric acid, fumaric acid, butanedioic acid, malic acid, the third acetic acid, oxalic acid, quininic acid, lipase, protease and needed by human.The health care cuisines that fig Shi mono-Seed is natural.
Fruit and vegetable crisp chip is a kind of new product that development in recent years is got up, and routine is main material with flour, and being auxiliary material with fruit and vegetable, take edible vegetable oil as thermal medium, adopts the advanced technologies such as lower temperature vacuum frying to obtain the very low fruit and vegetable crisp chip food of water content.This food the eighties just gains great popularity once appearance, is called " the greening revolution " in this century by external nutritionist.The feature of this product is that quality is loose, delicious flavour, has the local flavor of former fruits and vegetables, is a kind of pure natural leisure food.The advantages such as crisp conduct mainly bakes and banks up with earth one of food, has consumption figure large, long shelf-life, and storing is convenient, but have not yet to see and utilize fig to prepare the relevant report of crisp food as raw material.
Summary of the invention
Technical problem to be solved by this invention is to provide and is a kind ofly different from crisp of fig of at present conventional on the market crisp slice prescription and preparation method thereof, crisp that makes to be prepared into nutritious, industrialization degree is high and be easy to carry out fortification, and improving is the disappearance that crisp nutrient is less, nutritive value is not high of main material at present with flour.
The present invention solves the problems of the technologies described above with following technical scheme:
A kind of crisp of fig and preparation method thereof, is characterized in that being made up of the raw material of following weight: fig powder 30-50 part, converted starch 10-25 part, corn flour 10-25 part, yam flour 10-25 part, black sesame powder 10-25 part, isomalto-oligosaccharide 5-15 part.
Described fig powder is raw material with fresh fig, cleaned, and dries, ultramicro grinding, crosses 150 mesh sieves, by the fine powder after sieving, for subsequent use as fig powder.
Described converted starch is one or more mixing in modified corn starch, modified potato starch, cassava modified starch, rice modified starch, wheat converted starch.
Described corn flour is inserted in the water of 5 times with the sweet corn kernel of growth and maturity, soak after 6 hours, pull out, with steamer atmospheric cooking to well-done rear taking-up, be placed in drying room and dry to water content < 8%, Ultramicro-powder is broken into the fine powder of more than 150 orders and get final product.
Described yam flour take Chinese yam as raw material: cleaned by Chinese yam, dry, ultramicro grinding, cross 150 mesh sieves, for subsequent use as yam flour after sieving.
Described black sesame powder take sesame as raw material, through cleaning, drying, ultramicro grinding, crosses 150 mesh sieves, for subsequent use after sieving.
Described isomalto-oligosaccharide market is sold all to some extent.
The operating procedure of crisp of a kind of fig of the present invention and preparation method thereof is stirred at fig powder, converted starch, yam flour, corn flour, black sesame powder mixing and water adding, add isomalto-oligosaccharide again to stir, then adopt sheeting equipment compressing, baking, cooling, nitrogen-filled packaging obtain.
Described baking, baking temperature is the 200-220 DEG C that gets angry, lower fiery 150-170 DEG C, and the time is 8-12 minute, cooling, cools 5-10 minute, can pack, make crisp finished product under arranging rearmounted room temperature of coming out of the stove.
For the ease of the storage of product and fresh-keeping, the packaging that fig is crisp adopts and vacuumizes packaging nitrogen-filled packaging.
The addition of described water is the 2%-3% of formula material gross weight.
Beneficial effect of the present invention:
1, crisp of fig preparing of the present invention is to meet the needs of different taste, not only increases the kind of fig typical local food, and provides a new way for the exploitation of fig resource.
2, the present invention is that main material is processed into crisp of fig with fig, and it is nutritious, and old children is all suitable, and industrialization degree is high and be easy to carry out fortification.Improving is at present the disappearance that nutrient is less, nutritive value is not high of main material with flour.
3, crisp of the fig that the inventive method is obtained, remain the nutritional benefit composition of fig to greatest extent, there is the natural flavour mountaineous and exclusive fragrance taste of strong fig, eat the pleasant sensation having a kind of gas that clears away heart-fire refreshing to people at ordinary times, the preference of people can be increased undoubtedly.
4, the health care cuisines that in instant component, fig Shi mono-Seed is natural, converted starch in component, yam flour, corn flour, black sesame powder have comprehensively carried out fortification, particularly Chinese yam has adjustment taste, hypoglycemic effect is fallen, body immunocompetence can also be strengthened, have certain antidotal effect.
5, the batching in the present invention selects the corn powder after slaking, be characterized in that corn has very high nutritive value, simultaneously because sugar content is very high, and make formula not sugaring, product still has good sweet taste, and sweet taste nature, as the effect each other of fig, corn flour sweetener, isomalto-oligosaccharide in formula, product can be made more agreeable to the taste, product can supply diabetes, hepatitis, cholecystitis eat.
6, present invention employs superfine communication technique, gained fine powder decentralization increases, be beneficial to distribution and absorb, can combine closely with other composition, mixing uniformity is good, makes finished product appearance looks elegant simultaneously, and pungent fragrant strong flavor, fragrant and sweet agreeable to the taste, as a kind of leisure food, for the consumption demand of people adds new varieties.
7, product processing technique of the present invention is simple, and controllable in technique, is easy to suitability for industrialized production, and production cost is low, and product has good price advantage and market prospects.
Detailed description of the invention
The invention will be further described below.
Embodiment 1:
Fresh fig of gathering is raw material, is cleaned, and dries, and pulverizes with ultra micro disintegrating machine, crosses 150 mesh sieves, and by the fine powder after sieving, obtained fig powder is for subsequent use.
Gather modified corn starch, cassava modified starch mixing, for subsequent use.
The sweet corn kernel of growth and maturity of gathering is inserted in the water of 5 times, soaks after 6 hours, pulls out, and with steamer atmospheric cooking to well-done rear taking-up, be placed in drying room and dry to water content 7%, Ultramicro-powder is broken into 150 object corn flour, for subsequent use.
Chinese yam of gathering is that raw material is cleaned, dried, and pulverizes, cross 150 mesh sieves with ultra micro disintegrating machine, for subsequent use as yam flour after sieving.
Sesame of gathering is raw material, through cleaning, drying, pulverizes with ultra micro disintegrating machine, crosses 150 mesh sieves, for subsequent use after sieving.
To gather isomalto-oligosaccharide, for subsequent use.
Take 35 kilograms, fig powder that is obtained and buying, converted starch 15 kilograms, corn flour 20 kilograms, yam flour 15 kilograms, black sesame powder 10 kilograms, isomalto-oligosaccharide 5 kilograms.
Above-mentioned fig powder, converted starch, yam flour, corn flour, black sesame powder mixing and water adding 2 kilograms are stirred, add isomalto-oligosaccharide again to stir, then adopt sheeting equipment compressing, baking, baking temperature is: get angry 210 DEG C, lower fiery 150 DEG C, the time is cool after 9 minutes, cools 5 minutes under arranging rearmounted room temperature of coming out of the stove, then carry out nitrogen-filled packaging, make fig of the present invention crisp finished product.
Embodiment 2:
Fresh fig of gathering is raw material, is cleaned, and dries, and pulverizes with ultra micro disintegrating machine, crosses 150 mesh sieves, and by the fine powder after sieving, obtained fig powder is for subsequent use.
Gather modified corn starch, cassava modified starch mixing, for subsequent use.
The sweet corn kernel of growth and maturity of gathering is inserted in the water of 5 times, soaks after 6 hours, pulls out, and with steamer atmospheric cooking to well-done rear taking-up, be placed in drying room and dry to water content 7%, Ultramicro-powder is broken into 150 object corn flour, for subsequent use.
Chinese yam of gathering is that raw material is cleaned, dried, and pulverizes, cross 150 mesh sieves with ultra micro disintegrating machine, for subsequent use as yam flour after sieving.
Sesame of gathering is raw material, through cleaning, drying, pulverizes with ultra micro disintegrating machine, crosses 150 mesh sieves, for subsequent use after sieving.
To gather isomalto-oligosaccharide, for subsequent use.
Take 18 kilograms, fig powder that is obtained and buying, converted starch 7 kilograms, corn flour 10 kilograms, yam flour 8 kilograms, black sesame powder 5 kilograms, isomalto-oligosaccharide 2 kilograms.
Above-mentioned fig powder, converted starch, yam flour, corn flour, black sesame powder mixing and water adding 2 kilograms are stirred, add isomalto-oligosaccharide again to stir, then adopt sheeting equipment compressing, baking, baking temperature is: get angry 200 DEG C, lower fiery 160 DEG C, the time is cool after 10 minutes, cools 6 minutes under arranging rearmounted room temperature of coming out of the stove, then carry out nitrogen-filled packaging, make fig of the present invention crisp finished product.
Embodiment 3:
Fresh fig of gathering is raw material, is cleaned, and dries, and pulverizes with ultra micro disintegrating machine, crosses 150 mesh sieves, and by the fine powder after sieving, obtained fig powder is for subsequent use.
Gather modified corn starch, cassava modified starch mixing, for subsequent use.
The sweet corn kernel of growth and maturity of gathering is inserted in the water of 5 times, soaks after 6 hours, pulls out, and with steamer atmospheric cooking to well-done rear taking-up, be placed in drying room and dry to water content 7%, Ultramicro-powder is broken into 150 object corn flour, for subsequent use.
Chinese yam of gathering is that raw material is cleaned, dried, and pulverizes, cross 150 mesh sieves with ultra micro disintegrating machine, for subsequent use as yam flour after sieving.
Sesame of gathering is raw material, through cleaning, drying, pulverizes with ultra micro disintegrating machine, crosses 150 mesh sieves, for subsequent use after sieving.
To gather isomalto-oligosaccharide, for subsequent use.
Take 70 kilograms, fig powder that is obtained and buying, converted starch 30 kilograms, corn flour 40 kilograms, yam flour 30 kilograms, black sesame powder 20 kilograms, isomalto-oligosaccharide 10 kilograms.
Above-mentioned fig powder, converted starch, yam flour, corn flour, black sesame powder mixing and water adding 2 kilograms are stirred, add isomalto-oligosaccharide again to stir, then adopt sheeting equipment compressing, baking, baking temperature is: get angry 210 DEG C, lower fiery 160 DEG C, the time is cool after 8 minutes, cools 7 minutes under arranging rearmounted room temperature of coming out of the stove, then carry out nitrogen-filled packaging, make fig of the present invention crisp finished product.
Claims (4)
1. crisp of fig and preparation method thereof, is characterized in that being made up of the raw material of following weight: fig powder 30-50 part, converted starch 10-25 part, corn flour 10-25 part, yam flour 10-25 part, black sesame powder 10-25 part, isomalto-oligosaccharide 5-15 part
Crisp of a kind of fig according to claim 1 and preparation method thereof, it is characterized in that described operating procedure is stirred at fig powder, converted starch, yam flour, corn flour, black sesame powder mixing and water adding, add isomalto-oligosaccharide again to stir, then adopt sheeting equipment compressing, baking, cooling, nitrogen-filled packaging obtain.
2. crisp of a kind of fig according to claim 1 and preparation method thereof, it is characterized in that described baking, baking temperature is the 200-220 DEG C that gets angry, lower fiery 150-170 DEG C, time is 8-12 minute, cooling, cools 5-10 minute under arranging rearmounted room temperature of coming out of the stove, can pack, make crisp finished product.
3. crisp of a kind of fig according to claim 1 and preparation method thereof, is characterized in that the packaging of crisp of described fig adopts vacuum nitrogen filling packaging.
4. crisp of a kind of fig according to claim 1 and preparation method thereof, is characterized in that the addition of described water is the 2%-3% of formula material gross weight.
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