CN105876059B - Processing method of instant hibiscus syriacus petal curled food - Google Patents
Processing method of instant hibiscus syriacus petal curled food Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A processing method of instant hibiscus syriacus petal curled food comprises the following steps: (1) pre-treating; (2) color protection and rinsing; (3) soaking in carbonated water for flavoring; (4) drying and softening; (5) curling and forming; (6) cutting ends; (7) baking; (8) and (6) cooling and packaging. The instant hibiscus syriacus petal curled food prepared by the invention is characterized in that the cell walls of petal cells are destroyed by adopting a frozen soak solution and combining with carbonated water, so that various flavor substances can fully enter the cells, the petals are endowed with special flavor, and simultaneously, after an adhesive liquid is coated on one side of the softened petals, the petals are curled into a cylinder shape, so that the problem that the petals are too thin, too brittle and easy to break is solved; the used color protection liquid can more effectively protect the color of the petal product; the obtained hibiscus petal curling food has the advantages of bright color, crisp taste, proper sour and sweet taste, rich nutrition, nourishing and beautifying, has the unique faint scent of hibiscus flowers, and is an excellent leisure food.
Description
Technical Field
The invention belongs to the field of flower food processing, and particularly relates to a processing method of an instant hibiscus petal food.
Background
Hibiscus syriacus Linn, also called Barrier hedgehog flower, Morus gallica, belongs to the family Malvaceae, genus Hibiscus deciduous shrub. The hibiscus flower has bright color, smooth and fine taste and rich nutrition, and has the health-care functions of clearing heat, removing dampness, cooling blood, moistening dryness and the like. The hibiscus flower not only contains abundant vitamins, minerals and flavonoids, but also has fleshy texture and pleasant fragrance. Hibiscus flower is an edible flower, but is rarely eaten in China at present, and a large amount of resources are not utilized.
Flower cakes and beverages are recorded in the Song dynasty of China. The flower food can endow the food with unique color and flavor without adding pigment or essence, and also has the effects of nourishing and beautifying, so the flower food is popular with women. From the current research situation of flower food, the raw materials mainly comprise chrysanthemum, jasmine, rose and the like, the processed products mainly comprise scented tea, cakes, wine and beverages, and other types of instant flower food are rarely reported.
The fast pace of modern life requires instant convenience food. If fresh hibiscus flowers can be processed into instant leisure food, the requirements of consumers on delicacy and nutrition can be met, and visual enjoyment of beautiful food can be provided. Although the fresh hibiscus petals are fat relative to other flowers, the thickness of the dried hibiscus petals is still less than 0.3mm, the hibiscus petals have no meat texture when being eaten, and the direct drying of the hibiscus flowers can cause the bright color of the hibiscus petals to disappear, and in addition, the fragrance of the flowers can also escape during processing. How to solve the problems becomes a key factor for developing the instant hibiscus petal food.
Disclosure of Invention
The invention aims to solve the technical problem of providing a processing method of an instant hibiscus petal curled food which is high in nutritive value, stable in color and shape and crisp, sour and sweet in taste.
The technical scheme adopted by the invention for solving the technical problems is as follows: a processing method of instant hibiscus syriacus petal curled food comprises the following steps:
(1) pretreatment: selection was performed at 7 a.m: 00-10: 00 picking hibiscus flowers; manually dividing the collected hibiscus flower into petals with one piece by hand, cutting and pressing the petals, and removing worm-eaten, dry and yellow parts; then ultrasonic cleaning is carried out to remove impurities;
(2) color protection and rinsing: soaking the cleaned hibiscus petals in a color protection solution at the temperature of 25-30 ℃ for 2-3 h, then rinsing with clear water, and naturally draining;
(3) soaking in carbonated water for flavoring: putting the drained hibiscus syriacus petals into a steam-water mixed pressure container, adding a soaking solution, wherein the soaking solution is added in an amount capable of immersing flowers, sealing the container, spraying the soaking solution from top to bottom, and spraying food-grade CO with the purity of more than or equal to 99.9wt%2The gas flows from bottom to top, the two form convection and dissolve CO2The pressure in the container is controlled to be 0.70 MPa-0.75 MPa, and the temperature of the soak solution is-1 ℃ to-2 ℃, so that CO is formed2The volume of the biomass is more than or equal to 2.5 and is maintained for 2-3 hours;
(4) drying and softening: taking out the soaked petals, draining, spreading the petals in a screen, placing the petals in a blast drying oven with a stacking thickness of 2-4 cm, drying at 40-45 ℃ for 40-60 min at a wind speed of 1.5-2.0 m/s, and drying until the petals are soft but not curled, wherein the drying is stopped when the water content of the petals is 70-80 wt%;
(5) and (3) curling and forming: spreading the soft petals flatly, coating a layer of adhesive liquid with the temperature of 60-70 ℃ on one surface of the petals, and curling the petals into a cylinder shape by using the adhesiveness of the adhesive liquid to obtain a cylindrical steamed roll food;
the paste is prepared by stirring, dissolving and mixing the following raw materials in percentage by mass: 50-70% of maltose, 10-15% of sesame, 0.50-0.70% of citric acid and the balance of water;
(6) end cutting: because the petals are irregular in shape, two ends of the cylindrical food are not curled tightly and are different in length, two ends of the cylindrical food are cut, and the cylindrical food is cut into cylindrical steamed roll food with the length of 3.0-3.5 cm;
(7) baking: putting the cylindrical steamed twisted roll food into the seasoning liquid, immersing for 2-5 s, then fishing out, draining, and baking in an oven at the baking temperature of 100-105 ℃ for 25-30 min;
the seasoning liquid is prepared by stirring, dissolving and mixing the following raw materials in percentage by mass: 60 to 80 percent of egg white, 2.0 to 5.0 percent of cane sugar, 1.0 to 1.5 percent of cassava starch, 0.30 to 0.40 percent of citric acid, 0.05 to 0.10 percent of sodium diacetate and the balance of water;
(8) cooling and packaging: the baked hibiscus flower cylindrical steamed roll food is cooled and then is packaged in an air inflation mode to prevent deterioration due to moisture.
Further, in the step (1), the frequency of ultrasonic cleaning is 20 kHz-40 kHz, the power is 300W-600W, and the cleaning time is 2 min-3 min.
Further, in the step (2), the color protection liquid is prepared by stirring, dissolving and mixing the following raw materials in percentage by mass: 0.5 to 0.8 percent of citric acid, 0.4 to 0.6 percent of beta-cyclodextrin, 0.15 to 0.20 percent of calcium chloride, 0.15 to 0.25 percent of L-ascorbic acid, 0.15 to 0.25 percent of disodium ethylene diamine tetraacetic acid (EDTA-2 Na), and the balance of water.
Further, in the step (2), rinsing for 2 to 4 times with clear water, wherein the rinsing time is 30 to 40 seconds each time.
Further, in the step (3), the soaking solution is prepared by stirring, dissolving and mixing the following raw materials in percentage by mass: 5 to 10 percent of cane sugar, 0.25 to 0.45 percent of sodium carboxymethylcellulose, 0.30 to 0.40 percent of citric acid, 0.05 to 0.10 percent of hibiscus essence and the balance of water.
Further, in the step (6), the leftover bits and pieces obtained by cutting the ends can be used for processing into food such as flower cakes and the like.
Compared with the prior art, the invention has the following advantages:
(1) according to the invention, the petals are curled into a cylindrical shape by taking maltose and the like as adhesion media, so that a new flavor is given to the hibiscus flowers, the hibiscus flowers are convenient to eat by consumers, and the problem that the flowers are too thin, too fragile and easy to damage in the production process is solved;
(2) firstly, the hibiscus petals are put into a frozen soak solution for soaking, and then CO is introduced into the frozen soak solution2Gas, using cryogenic refrigeration and CO2The high permeability of the hibiscus flower petal cell is realized, the cell wall of hibiscus flower petal cells is damaged, various flavor substances can fully enter hibiscus flower petals, and the hibiscus flower petals are fully tasty, sour, sweet, tasty and fragrant;
(3) the invention aims at the biological characteristics of hibiscus flower, prepares unique color protection liquid to protect the color of petals, and finally, the product is soaked in the seasoning liquid and then baked, so that the product is beautiful in color and crisp and delicious.
Detailed Description
The present invention will be further described with reference to the following examples.
The hibiscus petals used in the embodiment are collected from the garden of the university of the southern China forestry science and technology; other food additives used, unless otherwise specified, are commercially available in a conventional manner.
(1) Pretreatment: the selection was performed at 10 a.m.: 00 picking hibiscus flowers; manually dividing the collected hibiscus flower into petals with one piece by hand, cutting and pressing the petals, and removing worm-eaten, dry and yellow parts; then, ultrasonic cleaning is carried out to remove impurities, the ultrasonic frequency of the ultrasonic cleaning is 30kHz, the power is 400W, and the cleaning time is 3 min;
(2) color protection and rinsing: soaking cleaned hibiscus syriacus petals in color protection liquid (the color protection liquid comprises, by mass, 0.6% of citric acid, 0.5% of beta-cyclodextrin, 0.20% of calcium chloride, 0.20% of L-ascorbic acid, 0.20% of EDTA-2Na0.20% and the balance of water) at 26 ℃ for 2.5 hours, rinsing with clear water for 3 times (35 s for each rinsing), removing residual color protection liquid, and naturally draining;
(3) soaking in carbonated water for flavoring: putting the drained hibiscus syriacus petals into a steam-water mixed pressure container, adding a soaking solution, wherein the soaking solution is added in an amount capable of immersing flowers, sealing the container, spraying the soaking solution from top to bottom, and spraying food-grade CO with the purity of more than or equal to 99.9wt%2The gas flows from bottom to top, the two form convection and dissolve CO2The gas is vaporized, the pressure in the container is controlled to be 0.70MPa, and the temperature of the soak solution is controlled to be minus 1 ℃ to form CO2The volume of the birth is 2.5, and the birth is maintained for 2 hours;
the hibiscus syriacus petals are processed by the same soaking solution and different soaking methods, and then are made into products through a complete process, 10 professionals are asked to taste the products and then evaluate the products, and the results are shown in table 1;
from comparison between control 1 and control 2 in Table 1, it can be seen that the cell walls of the petal cells were destroyed by the freezing treatment, and the flavor substances were imparted. Soaking in frozen and carbonated water, introducing CO2The solution permeability can be improved by keeping a certain pressure, so that the flavor substances can enter the petals more and can not escape.
(4) Drying and softening: taking out the soaked petals, draining, spreading in a screen, placing the petals in a blowing drying oven with a stacking thickness of 3cm, drying at 45 deg.C and a wind speed of 1.5m/s for 50min, drying until the petals are soft but not curled, and stopping when the water content of the petals is 75 wt%;
(5) and (3) curling and forming: spreading the soft petals flatly, coating a layer of adhesive liquid (the mass percentage of each component in the adhesive liquid is 60% of maltose, 12% of sesame, 0.60% of citric acid and the balance of water) with the temperature of 65 ℃ on one surface of the petals, and curling the petals into a cylinder shape by utilizing the adhesiveness of the adhesive liquid to obtain a cylindrical steamed roll food;
the effect of the adhesion liquid on product shape and flavor is shown in table 2;
as can be seen from the comparison of formula 1 and control 1 in table 2, the addition of sesame to the adhering liquid can impart good textural characteristics to the product, with better chewiness and fullness. As can be seen from the comparison of formulation 1 with control 2 and control 3, the amount of maltose added is important for the petal curl formation, and if the amount is reduced to 30%, the curl formation becomes loose, and if not, the petal curl formation cannot be performed.
(6) End cutting: because the petals are irregular in shape, the two ends of the cylindrical food are not curled tightly and are different in length, the two ends of the cylindrical food are cut by a knife to be cut into cylindrical steamed roll food with the length of 3.0cm, and leftover bits and pieces can be processed into food such as steamed sponge cakes and the like;
(7) baking: putting the cylindrical steamed twisted roll food into a seasoning liquid (the mass percentage of each component in the seasoning liquid is 70 percent of egg white, 3.0 percent of cane sugar, 1.0 percent of cassava starch, 0.30 percent of citric acid, 0.05 percent of sodium diacetate and the balance of water), immersing for 4s, then fishing out, draining, and baking in an oven at the baking temperature of 100 ℃ for 30 min;
the effect of different seasoning liquid formulations on the product quality is shown in table 3;
as can be seen from the comparison of formula 1 and control 1 in Table 3, the addition of egg white in the formula makes the product more crispy and delicious, and has a more beautiful color close to the true color of the petals. Compared with the comparison 2, the formula 1 has the advantages that the cassava starch is added, so that the product is more glittering and translucent, and meanwhile, the seams of the product are filled, so that the product is fuller and the appearance is more beautiful.
(8) Cooling and packaging: the baked hibiscus flower cylindrical steamed roll food is cooled and then is packaged in an air inflation mode to prevent deterioration due to moisture.
Claims (4)
1. A processing method of instant hibiscus syriacus petal curled food is characterized by comprising the following steps:
(1) pretreatment: selection was performed at 7 a.m: 00-10: 00 picking hibiscus flowers; manually dividing the collected hibiscus flower into petals with one piece by hand, cutting and pressing the petals, and removing worm-eaten, dry and yellow parts; then ultrasonic cleaning is carried out to remove impurities;
(2) color protection and rinsing: soaking the cleaned hibiscus petals in a color protection solution at the temperature of 25-30 ℃ for 2-3 h, then rinsing with clear water, and naturally draining;
the color protection liquid is prepared by stirring, dissolving and mixing the following raw materials in percentage by mass: 0.5 to 0.8 percent of citric acid, 0.4 to 0.6 percent of beta-cyclodextrin, 0.15 to 0.20 percent of calcium chloride, 0.15 to 0.25 percent of L-ascorbic acid, 0.15 to 0.25 percent of disodium ethylene diamine tetraacetate, and the balance of water;
(3) soaking in carbonated water for flavoring: putting the drained hibiscus syriacus petals into a steam-water mixed pressure container, adding a soaking solution, wherein the soaking solution is added in an amount capable of immersing flowers, sealing the container, spraying the soaking solution from top to bottom, and spraying food-grade CO with the purity of more than or equal to 99.9wt%2The gas flows from bottom to top, the two form convection and dissolve CO2The pressure in the container is controlled to be 0.70 MPa-0.75 MPa, and the temperature of the soak solution is-1 ℃ to-2 ℃, so that CO is formed2The volume of the biomass is more than or equal to 2.5 and is maintained for 2-3 hours;
the soaking solution is prepared by stirring, dissolving and mixing the following raw materials in percentage by mass: 5 to 10 percent of cane sugar, 0.25 to 0.45 percent of sodium carboxymethylcellulose, 0.30 to 0.40 percent of citric acid, 0.05 to 0.10 percent of hibiscus essence and the balance of water;
(4) drying and softening: taking out the soaked petals, draining, spreading the petals in a screen, placing the petals in a blast drying oven with a stacking thickness of 2-4 cm, drying at 40-45 ℃ for 40-60 min at a wind speed of 1.5-2.0 m/s, and drying until the petals are soft but not curled, wherein the drying is stopped when the water content of the petals is 70-80 wt%;
(5) and (3) curling and forming: spreading the soft petals flatly, coating a layer of adhesive liquid with the temperature of 60-70 ℃ on one surface of the petals, and curling the petals into a cylinder shape by using the adhesiveness of the adhesive liquid to obtain a cylindrical steamed roll food;
the adhesion liquid is prepared by stirring, dissolving and mixing the following raw materials in percentage by mass: 50-70% of maltose, 10-15% of sesame, 0.50-0.70% of citric acid and the balance of water;
(6) end cutting: because the petals are irregular in shape, two ends of the cylindrical food are not curled tightly and are different in length, two ends of the cylindrical food are cut, and the cylindrical food is cut into cylindrical steamed roll food with the length of 3.0-3.5 cm;
(7) baking: putting the cylindrical steamed twisted roll food into the seasoning liquid, immersing for 2-5 s, then fishing out, draining, and baking in an oven at the baking temperature of 100-105 ℃ for 25-30 min;
the seasoning liquid is prepared by stirring, dissolving and mixing the following raw materials in percentage by mass: 60 to 80 percent of egg white, 2.0 to 5.0 percent of cane sugar, 1.0 to 1.5 percent of cassava starch, 0.30 to 0.40 percent of citric acid, 0.05 to 0.10 percent of sodium diacetate and the balance of water;
(8) cooling and packaging: the baked hibiscus flower cylindrical steamed roll food is cooled and then is packaged in an air inflation mode to prevent deterioration due to moisture.
2. The processing method of the instant hibiscus petal curled food according to claim 1, wherein in the step (1), the ultrasonic cleaning frequency is 20 kHz-40 kHz, the power is 300W-600W, and the cleaning time is 2 min-3 min.
3. The processing method of instant hibiscus petal curled food according to claim 1 or 2, wherein in the step (2), rinsing is performed for 2 to 4 times with clear water, and the rinsing time is 30 to 40 seconds each time.
4. The processing method of instant hibiscus petal curly food as claimed in claim 1 or 2, wherein in step (6), the leftover bits and pieces obtained by cutting the ends are used for processing into cake-like food.
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