CN105918964A - 一种红茶风味的牛蒡蔬菜纸及其制备方法 - Google Patents
一种红茶风味的牛蒡蔬菜纸及其制备方法 Download PDFInfo
- Publication number
- CN105918964A CN105918964A CN201610274197.7A CN201610274197A CN105918964A CN 105918964 A CN105918964 A CN 105918964A CN 201610274197 A CN201610274197 A CN 201610274197A CN 105918964 A CN105918964 A CN 105918964A
- Authority
- CN
- China
- Prior art keywords
- parts
- black tea
- water
- vegetable paper
- fructus
- 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.)
- Withdrawn
Links
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims description 8
- 235000003130 Arctium lappa Nutrition 0.000 title abstract description 8
- 235000008078 Arctium minus Nutrition 0.000 title abstract description 8
- 240000005528 Arctium lappa Species 0.000 title description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 244000269722 Thea sinensis Species 0.000 claims abstract description 25
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 19
- 235000020279 black tea Nutrition 0.000 claims abstract description 19
- 235000019634 flavors Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 244000268590 Euryale ferox Species 0.000 claims abstract description 7
- 235000006487 Euryale ferox Nutrition 0.000 claims abstract description 7
- 244000252132 Pleurotus eryngii Species 0.000 claims abstract description 7
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims abstract description 7
- 235000013616 tea Nutrition 0.000 claims abstract description 6
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 4
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 4
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 4
- XOJVHLIYNSOZOO-SWOBOCGESA-N Arctiin Chemical compound C1=C(OC)C(OC)=CC=C1C[C@@H]1[C@@H](CC=2C=C(OC)C(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)=CC=2)C(=O)OC1 XOJVHLIYNSOZOO-SWOBOCGESA-N 0.000 claims description 31
- 235000013311 vegetables Nutrition 0.000 claims description 23
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 239000011230 binding agent Substances 0.000 claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 238000007872 degassing Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 239000002002 slurry Substances 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- 241001428166 Eucheuma Species 0.000 claims description 6
- 235000014435 Mentha Nutrition 0.000 claims description 6
- 241001072983 Mentha Species 0.000 claims description 6
- 206010033546 Pallor Diseases 0.000 claims description 6
- 239000003963 antioxidant agent Substances 0.000 claims description 6
- 230000003078 antioxidant effect Effects 0.000 claims description 6
- 235000006708 antioxidants Nutrition 0.000 claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 4
- 239000011521 glass Substances 0.000 claims description 4
- 150000004676 glycans Chemical class 0.000 claims description 4
- 229920001282 polysaccharide Polymers 0.000 claims description 4
- 239000005017 polysaccharide Substances 0.000 claims description 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical group CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- 229920001661 Chitosan Polymers 0.000 claims description 3
- 240000004584 Tamarindus indica Species 0.000 claims description 3
- 235000004298 Tamarindus indica Nutrition 0.000 claims description 3
- 238000007605 air drying Methods 0.000 claims description 3
- 235000010323 ascorbic acid Nutrition 0.000 claims description 3
- 229960005070 ascorbic acid Drugs 0.000 claims description 3
- 239000011668 ascorbic acid Substances 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000007766 curtain coating Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 235000013355 food flavoring agent Nutrition 0.000 claims description 3
- 235000021433 fructose syrup Nutrition 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 3
- 230000014759 maintenance of location Effects 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 3
- 235000013824 polyphenols Nutrition 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- 229940073490 sodium glutamate Drugs 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000001291 vacuum drying Methods 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 239000000230 xanthan gum Substances 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 241000208843 Arctium Species 0.000 abstract 5
- 240000006432 Carica papaya Species 0.000 abstract 1
- 235000009467 Carica papaya Nutrition 0.000 abstract 1
- 235000005979 Citrus limon Nutrition 0.000 abstract 1
- 244000131522 Citrus pyriformis Species 0.000 abstract 1
- 240000006927 Foeniculum vulgare Species 0.000 abstract 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 abstract 1
- 241000206672 Gelidium Species 0.000 abstract 1
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract 1
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 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 description 4
- 230000036541 health Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 2
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 150000001746 carotenes Chemical class 0.000 description 2
- 235000005473 carotenes Nutrition 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000001727 in vivo Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000019645 odor Nutrition 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 230000008855 peristalsis Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000003053 toxin Substances 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010144 Completed suicide Diseases 0.000 description 1
- 229920001202 Inulin Polymers 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 206010017758 gastric cancer Diseases 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 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 description 1
- 229940029339 inulin Drugs 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 201000011549 stomach cancer Diseases 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 208000012991 uterine carcinoma Diseases 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- 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)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种红茶风味的牛蒡蔬菜纸,由以下重量份的原料组成:牛蒡根220‑230、红茶9‑10、石花菜15‑16、青木瓜32‑34、小茴香菜1‑2、芡实15‑16、紫薯粉11‑12、薄荷叶5‑6、黄瓜籽粉2‑3、杏鲍菇7‑8、柠檬汁1‑2、水适量。本发明有益效果为:本发明的红茶风味的牛蒡蔬菜纸以牛蒡根为主要原材料,调制成具有红茶风味的蔬菜纸产品,不仅茶香怡人、营养丰富、酥脆可口,而且便于运输和携带,居家或旅游都能很方便的食用,增加了牛蒡根的深加工产品,提升了牛蒡根的附加利用价值。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种红茶风味的牛蒡蔬菜纸及其制备方法。
背景技术
牛蒡原产中国,《本草纲目》称其“通十二经脉,洗五脏恶气”、“久服轻身耐老”。牛蒡享有蔬菜之王的美誉,在日本可与人参媲美,被称为东洋参,它是一种营养价值极高的保健产品,富含菊糖、纤维素、蛋白质、钙、磷、铁等人体所需要的多种矿物质、氨基酸,其中所含胡萝卜素比胡萝卜高280倍。牛蒡所含的纤维可以促进大肠蠕动,帮助排便,降低体内胆固醇,减少毒素、废物在体内积存,达到预防中风和防治胃癌、子宫癌的功效。牛蒡有明显的降血糖、降血脂、降血压、补肾壮阳、润肠通便和抑制癌细胞滋生、扩散及移弃水中重金属的作用,是非常理想的天然保健食品。牛蒡肉质根细嫩香脆,可炒食、煮食、生食或加工食用。专利号CN201510440256.9公开了一种营养蔬菜纸的制备方法,经过蔬菜选择-清洗-破碎-打浆-煮熟-添加粘结剂-胶磨细化-涂布-烘烤-揭片-调味-包装等步骤加工成品。在高温煮制过程中不可避免地损失部分营养成分;涂布过程为将拌好的糊状物倒在玻璃板上,刮成薄片,在实际操作中容易造成厚薄不均,使得后续的干燥过程难以控制合适的干燥温度和时间,具有一定的缺陷性。本发明在低温环境中进行灭菌处理,避免了在烫煮的过程中营养流失,采用压片的方式代替涂布,使得成品厚度更加均一。本发明经科学配比和精心设计的工艺步骤制作而成的牛蒡蔬菜纸产品不仅具有促进肠胃健康、降糖降脂的益处,同时还添加多种蔬菜、水果等健康食材,改善了口感和风味,增加了营养。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种红茶风味的牛蒡蔬菜纸及其制备方法。
本发明是通过以下技术方案实现的:
一种红茶风味的牛蒡蔬菜纸,由以下重量份的原料组成:牛蒡根220-230、红茶9-10、石花菜15-16、青木瓜32-34、小茴香菜1-2、芡实15-16、紫薯粉11-12、薄荷叶5-6、黄瓜籽粉2-3、杏鲍菇7-8、柠檬汁1-2、水适量。
根据权利要求l所述的红茶风味的牛蒡蔬菜纸的制备方法,包括如下步骤:
(1)清洗、漂烫:选取新鲜优质的牛蒡根洗净去皮后切小块,小茴香菜、薄荷叶、杏鲍菇洗净切碎,青木瓜取果肉切块,石花菜、芡实清水浸泡7-8小时捞出,沸水中漂烫2-3分钟,水中加入0.2-0.3%柠檬酸进行护色处理,捞出后用冷水冲洗并降至室温,红茶加适量水煮制20-30分钟后滤去残渣,混合均匀后送入高剪切均质机研磨20-22分钟,速率40-66m/s,磨成浆液;
(2)均质:添加7-8g/kg粘结剂,粘结剂的成分为海藻酸钠、黄原胶、罗望子多糖胶,各组分的比例为2:1:1,粘结剂加入85-90℃热水搅拌至完全溶解,降温至45-50℃,倒入原料浆液,添加0.1-0.2g/kg抗氧化剂,抗氧化剂的成分为茶多酚、抗坏血酸、壳聚糖,各组分的比例为2:2:1,与其他剩余成分混合均匀后过2-3遍胶体磨,在23-25MPa下均质2-3次,每次均质时间为20-25分钟;
(3)除气、流延:浆料放置在真空干燥箱中,保持在0.05-0.08MPa的负压进行除气,时间为12-15分钟,除气后的浆料倒在玻璃板上滚压成片,厚度控制在1.0-1.2毫米;
(4)调味、干燥:60-70℃恒温鼓风干燥4-5小时,将调味汁均匀喷淋在蔬菜纸产品的表面,调味汁由原料总重量0.4-0.5%食盐、2-3%果葡糖浆、0.1-0.2%谷氨酸钠溶于调味品55-60倍量的水中制成,调味后继续干燥至含水量为8-10%;
(5)揭片并切分:在蔬菜纸干燥且有一定韧性时揭下,切分成同等大小的长方形,长8.5-8.8厘米,宽3.4-3.6厘米;
(6)杀菌、包装:放入微波干燥杀菌机中进行干燥杀菌,功率为2.5-2.8kW,时间为30-40秒,充氮密封包装。
本发明的优点是:牛蒡根富含蛋白质、水溶性纤维、矿物质、维生素、胡萝卜素、植物多糖等营养物质,有促进肠道蠕动、润肠通便、降低体内胆固醇、降血脂降血糖、减少毒素、废物在体内的累积,是一种很好的天然保健食品。但牛蒡根具有季节性地限制,不耐储存,市场上已有牛蒡粉、牛蒡茶等产品。本发明创造性地将牛蒡根与多种天然食材相结合,制成蔬菜纸产品,方便储存和运输,一年四季均可食用,同时保留了牛蒡中大部分营养物质,去除牛蒡中的辛辣气味,干酥鲜香、味美可口、健康营养。本发明的红茶风味的牛蒡蔬菜纸以牛蒡根为主要原材料,调制成具有红茶风味的蔬菜纸产品,不仅茶香怡人、营养丰富、酥脆可口,而且便于运输和携带,居家或旅游都能很方便的食用,增加了牛蒡根的深加工产品,提升了牛蒡根的附加利用价值。
具体实施方式
一种红茶风味的牛蒡蔬菜纸,由以下重量份的原料组成:牛蒡根220、红茶9、石花菜15、青木瓜32、小茴香菜1、芡实15、紫薯粉11、薄荷叶5、黄瓜籽粉2、杏鲍菇7、柠檬汁1、水适量。
根据权利要求l所述的红茶风味的牛蒡蔬菜纸的制备方法,包括如下步骤:
(1)清洗、漂烫:选取新鲜优质的牛蒡根洗净去皮后切小块,小茴香菜、薄荷叶、杏鲍菇洗净切碎,青木瓜取果肉切块,石花菜、芡实清水浸泡7小时捞出,沸水中漂烫2分钟,水中加入0.2%柠檬酸进行护色处理,捞出后用冷水冲洗并降至室温,红茶加适量水煮制20分钟后滤去残渣,混合均匀后送入高剪切均质机研磨20分钟,速率40m/s,磨成浆液;
(2)均质:添加7g/kg粘结剂,粘结剂的成分为海藻酸钠、黄原胶、罗望子多糖胶,各组分的比例为2:1:1,粘结剂加入85℃热水搅拌至完全溶解,降温至45℃,倒入原料浆液,添加0.1g/kg抗氧化剂,抗氧化剂的成分为茶多酚、抗坏血酸、壳聚糖,各组分的比例为2:2:1,与其他剩余成分混合均匀后过2遍胶体磨,在23MPa下均质2次,每次均质时间为20分钟;
(3)除气、流延:浆料放置在真空干燥箱中,保持在0.05MPa的负压进行除气,时间为12分钟,除气后的浆料倒在玻璃板上滚压成片,厚度控制在1.0毫米;
(4)调味、干燥:60℃恒温鼓风干燥4小时,将调味汁均匀喷淋在蔬菜纸产品的表面,调味汁由原料总重量0.4%食盐、2%果葡糖浆、0.1%谷氨酸钠溶于调味品55倍量的水中制成,调味后继续干燥至含水量为8%;
(5)揭片并切分:在蔬菜纸干燥且有一定韧性时揭下,切分成同等大小的长方形,长8.5厘米,宽3.4厘米;
(6)杀菌、包装:放入微波干燥杀菌机中进行干燥杀菌,功率为2.5kW,时间为30秒,充氮密封包装。
Claims (2)
1.一种红茶风味的牛蒡蔬菜纸,其特征在于,由以下重量份的原料组成:牛蒡根220-230、红茶9-10、石花菜15-16、青木瓜32-34、小茴香菜1-2、芡实15-16、紫薯粉11-12、薄荷叶5-6、黄瓜籽粉2-3、杏鲍菇7-8、柠檬汁1-2、水适量。
2.根据权利要求l所述的红茶风味的牛蒡蔬菜纸的制备方法,其特征在于包括如下步骤:
(1)清洗、漂烫:选取新鲜优质的牛蒡根洗净去皮后切小块,小茴香菜、薄荷叶、杏鲍菇洗净切碎,青木瓜取果肉切块,石花菜、芡实清水浸泡7-8小时捞出,沸水中漂烫2-3分钟,水中加入0.2-0.3%柠檬酸进行护色处理,捞出后用冷水冲洗并降至室温,红茶加适量水煮制20-30分钟后滤去残渣,混合均匀后送入高剪切均质机研磨20-22分钟,速率40-66m/s,磨成浆液;
(2)均质:添加7-8g/kg粘结剂,粘结剂的成分为海藻酸钠、黄原胶、罗望子多糖胶,各组分的比例为2:1:1,粘结剂加入85-90℃热水搅拌至完全溶解,降温至45-50℃,倒入原料浆液,添加0.1-0.2g/kg抗氧化剂,抗氧化剂的成分为茶多酚、抗坏血酸、壳聚糖,各组分的比例为2:2:1,与其他剩余成分混合均匀后过2-3遍胶体磨,在23-25MPa下均质2-3次,每次均质时间为20-25分钟;
(3)除气、流延:浆料放置在真空干燥箱中,保持在0.05-0.08MPa的负压进行除气,时间为12-15分钟,除气后的浆料倒在玻璃板上滚压成片,厚度控制在1.0-1.2毫米;
(4)调味、干燥:60-70℃恒温鼓风干燥4-5小时,将调味汁均匀喷淋在蔬菜纸产品的表面,调味汁由原料总重量0.4-0.5%食盐、2-3%果葡糖浆、0.1-0.2%谷氨酸钠溶于调味品55-60倍量的水中制成,调味后继续干燥至含水量为8-10%;
(5)揭片并切分:在蔬菜纸干燥且有一定韧性时揭下,切分成同等大小的长方形,长8.5-8.8厘米,宽3.4-3.6厘米;
(6)杀菌、包装:放入微波干燥杀菌机中进行干燥杀菌,功率为2.5-2.8kW,时间为30-40秒,充氮密封包装。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610274197.7A CN105918964A (zh) | 2016-04-28 | 2016-04-28 | 一种红茶风味的牛蒡蔬菜纸及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610274197.7A CN105918964A (zh) | 2016-04-28 | 2016-04-28 | 一种红茶风味的牛蒡蔬菜纸及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN105918964A true CN105918964A (zh) | 2016-09-07 |
Family
ID=56837572
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201610274197.7A Withdrawn CN105918964A (zh) | 2016-04-28 | 2016-04-28 | 一种红茶风味的牛蒡蔬菜纸及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105918964A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106900920A (zh) * | 2017-04-30 | 2017-06-30 | 刘雨涵 | 一种纸张型的用于冲泡的茶饮品 |
CN111213860A (zh) * | 2020-01-10 | 2020-06-02 | 山东禹王生态食业有限公司 | 一种具有降低血脂含量的高蛋白蔬菜纸的加工方法 |
-
2016
- 2016-04-28 CN CN201610274197.7A patent/CN105918964A/zh not_active Withdrawn
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106900920A (zh) * | 2017-04-30 | 2017-06-30 | 刘雨涵 | 一种纸张型的用于冲泡的茶饮品 |
CN111213860A (zh) * | 2020-01-10 | 2020-06-02 | 山东禹王生态食业有限公司 | 一种具有降低血脂含量的高蛋白蔬菜纸的加工方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103211178B (zh) | 一种波罗蜜核中仁南瓜健胃糕 | |
CN102342488A (zh) | 辣椒南瓜酱的制作方法 | |
CN105942332A (zh) | 一种复合果蔬营养蔬菜纸及其制备方法 | |
CN105918962A (zh) | 一种牛蒡绿豆清热蔬菜纸及其制备方法 | |
CN104256737A (zh) | 一种板栗休闲食品及其加工方法 | |
CN105918949A (zh) | 一种促进肠胃健康的牛蒡蔬菜纸及其制备方法 | |
CN105852111A (zh) | 一种清热润肠的牛蒡蔬菜纸及其制备方法 | |
CN103222590A (zh) | 一种益气芡实椰香奶糕 | |
CN104686724A (zh) | 一种绞股蓝养生茶及其制备方法和应用 | |
CN107232534A (zh) | 一种用于烘焙食品的柚子果肉馅料制备方法 | |
CN103931691A (zh) | 一种葡萄籽饼干粉及其制备方法 | |
CN105919084A (zh) | 一种美容养颜的牛蒡复合蔬菜纸及其制备方法 | |
CN103891835B (zh) | 一种芭蕉芋香蕉饼干及其制备方法 | |
CN103749604A (zh) | 福饼及其制备方法 | |
CN103637222B (zh) | 豆渣肉脯及其制备方法 | |
CN105918964A (zh) | 一种红茶风味的牛蒡蔬菜纸及其制备方法 | |
CN104106758A (zh) | 一种风味玉米蟹黄包及其制备方法 | |
CN105919085A (zh) | 一种牛蒡苦荞保健蔬菜纸及其制备方法 | |
CN105918963A (zh) | 一种促进免疫系统健康的牛蒡蔬菜纸及其制备方法 | |
CN105919083A (zh) | 一种山药牛蒡滋补蔬菜纸及其制备方法 | |
CN105995737A (zh) | 一种滋补养颜的夹心蔬菜纸及其制备方法 | |
CN103815267A (zh) | 一种鸭肝风味玉米粉及其制备方法 | |
CN105918948A (zh) | 一种滋补养胃的牛蒡蔬菜纸及其制备方法 | |
CN103749619B (zh) | 福饼及其制备方法 | |
CN112042884A (zh) | 一种富硒酱肉的制作工艺 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160907 |
|
WW01 | Invention patent application withdrawn after publication |