CN105919083A - Chinese yam-burdock root nourishing vegetable paper and preparation method thereof - Google Patents

Chinese yam-burdock root nourishing vegetable paper and preparation method thereof Download PDF

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Publication number
CN105919083A
CN105919083A CN201610274057.XA CN201610274057A CN105919083A CN 105919083 A CN105919083 A CN 105919083A CN 201610274057 A CN201610274057 A CN 201610274057A CN 105919083 A CN105919083 A CN 105919083A
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China
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weight
parts
water
vegetable paper
chinese yam
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Application number
CN201610274057.XA
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Chinese (zh)
Inventor
何松
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Maanshan Junjun Food Technology Co Ltd
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Maanshan Junjun Food Technology Co Ltd
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Priority to CN201610274057.XA priority Critical patent/CN105919083A/en
Publication of CN105919083A publication Critical patent/CN105919083A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a Chinese yam-burdock root nourishing vegetable paper and a preparation method thereof. The Chinese yam-burdock root nourishing vegetable paper is prepared from 320-330 parts by weight of burdock root, 120-125 parts by weight of Chinese yam, 30-32 parts by weight of egg fruits, 1-2 parts by weight of donkey-hide gelatin, 9-10 parts by weight of grape seed powder, 18-20 parts by weight of chestnut kernels, 5-6 parts by weight of black soya beans, 11-12 parts by weight of dry red dates, 23-24 parts by weight of pumpkin kernels, 14-15 parts by weight of sweet potato leaves, 2-3 parts by weight of salvia officinalis and a proper amount of water. The Chinese yam-burdock root nourishing vegetable paper has a crisp taste and a unique local flavor, greatly shortens people cooking time, retains nutrition components such as dietary fibers, vitamins, proteins and plant polysaccharides of foods such as burdock root and Chinese yam, has effects of supplementing center and boosting qi, nourishing body and maintaining beauty, and promoting intestine and stomach health and is a food suitable for living at home and on the journey.

Description

A kind of Rhizoma Dioscoreae Fructus Arctii nourishing Vegetable paper and preparation method thereof
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of Rhizoma Dioscoreae Fructus Arctii nourishing Vegetable paper and preparation method thereof.
Background technology
Fructus Arctii originates in China, and Compendium of Material Medica claims its " logical twelve regular channels, wash the five internal organs bad odor ", " clothes are made light of one's life by commiting suicide resistance to old for a long time ".Fructus Arctii enjoys the good reputation of the king of vegetable, can match in excellence or beauty with Radix Ginseng in Japan, it is referred to as Fructus Arctii, it is the health promoting product of a kind of high nutritive value, rich in the several mineral materials required for the human bodies such as inulin, cellulose, protein, calcium, phosphorus, ferrum, aminoacid, carotene contained therein is higher 280 times than Radix Dauci Sativae.Fiber contained by Fructus Arctii can promote intestinal peristalsis, helps defecation, reduces internal cholesterol, and minimizing toxin, refuse accumulate in vivo, reach prevention of stroke and prevent and treat effect of gastric cancer, uterus carcinoma.Fructus Arctii has obvious blood sugar lowering, blood fat reducing, blood pressure lowering, kidney invigorating and YANG supporting, loosening bowel to relieve constipation and anticancer to grow, spread and move the effect of heavy metal in water of abandoning, and is ideal natural health care.Fructus Arctii fleshy tap root delicacy delicious and crisp, can stir-fry and eat, cooks, eat raw or processing and eating.Patent No. CN201510440256.9 discloses the preparation method of a kind of dietary vegetable paper, selects-cleans through vegetable-crush-pull an oar-boil-add binding agent-colloid mill refinement-coating-baking-peel-seasoning-packaging and other steps processed finished products.Part nutritional labeling is inevitably lost during high temperature boiling;Coating process is by the pastel mixed on a glass, scrapes flakiness, easily causes became uneven in practical operation so that follow-up dry run is difficult to control to suitable baking temperature and time, has certain defective.The present invention carries out sterilization treatment in low temperature environment, it is to avoid scald boil during nutrition leak, use the mode of tabletting to replace coating so that finished product thickness is more homogeneous.The present invention not only has promotion gastrointestinal health, the benefit of hypoglycemic through the Fructus Arctii Vegetable paper product that scientific matching and well-designed processing step are made, and is also added with the healthy food materials such as various vegetables, fruit simultaneously, improves taste and flavor, add nutrition.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of Rhizoma Dioscoreae Fructus Arctii nourishing Vegetable paper and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of Rhizoma Dioscoreae Fructus Arctii nourishing Vegetable paper, is made up of the raw material of following weight portion: Radix Arctii 320-330, Rhizoma Dioscoreae 120-125, eggfruit 30-32, Colla Corii Asini 1-2, Semen Vitis viniferae powder 9-10, kernel of Semen Castaneae Mollissimae 18-20, Semen sojae atricolor 5-6, extra dry red wine Fructus Jujubae 11-12, Semen Cucurbitae core 23-24, Folium Ipomoea 14-15, Salvia japonica Thunb. 2-3, water are appropriate.
Nourish the preparation method of Vegetable paper according to the Rhizoma Dioscoreae Fructus Arctii described in claim l, comprise the steps:
(1) cleaning, blanching: choose the Radix Arctii of fresh high-quality, Rhizoma Dioscoreae cleans peeling rear cutout fritter, Folium Ipomoea, Salvia japonica Thunb. clean chopping, eggfruit, extra dry red wine Fructus Jujubae take sarcocarp stripping and slicing, kernel of Semen Castaneae Mollissimae, Semen sojae atricolor clear water soak to be pulled out for 7-8 hour, blanching 2-3 minute in boiling water, water adds 0.2-0.3% citric acid and carries out color retention, by cold water flush and be down to room temperature after pulling out, Colla Corii Asini adds suitable quantity of water boiling and is cooled to room temperature in 2-3 hour, send into high-shear homogenizing machine with Semen Cucurbitae core after mixing homogeneously to grind 20-22 minute, speed 40-66m/s, wears into serosity;
(2) homogenizing: add 7-8g/kg binding agent, the composition of binding agent is sodium alginate, xanthan gum, tamarind seed polysaccharide glue, the ratio of each component is 2:1:1, binding agent adds 85-90 DEG C of hot water stirs to being completely dissolved, it is cooled to 45-50 DEG C, pour raw slurry into, add 0.1-0.2g/kg antioxidant, the composition of antioxidant is tea polyphenols, ascorbic acid, chitosan, the ratio of each component is 2:2:1, crossing 2-3 time colloid mill with other residual componentss after mixing homogeneously, homogenizing 2-3 time under 23-25MPa, each homogenizing time is 20-25 minute;
(3) degasification, curtain coating: slurry is placed in vacuum drying oven, the negative pressure being maintained at 0.05-0.08MPa carries out degasification, and the time is 12-15 minute, and the slurry after degasification rolls in flakes on a glass, and THICKNESS CONTROL is at 1.0-1.2 millimeter;
(4) seasoning, it is dried: 60-70 DEG C of constant temperature forced air drying 4-5 hour, sauce is uniformly sprayed on the surface of Vegetable paper product, sauce is dissolved in the water of flavoring agent 55-60 times amount being made by raw material gross weight 0.4-0.5% Sal, 2-3% high fructose syrup, 0.1-0.2% sodium glutamate, continue after seasoning to be dried to water content be 8-10%;
(5) peel cutting: take off when Vegetable paper is dried and has certain toughness, is cut into the rectangle of equal size, long 8.5-8.8 centimetre, wide 3.4-3.6 centimetre;
(6) sterilizing, pack: put into and be dried sterilization in microwave drying sterilization machine, power is 2.5-2.8kW, and the time is the 30-40 second, and nitrogen-filled seal is packed.
The invention have the advantage that the nutrient substance such as Radix Arctii rich in proteins, water-soluble fibre, mineral, vitamin, carotene, vegetable polysaccharides, there are promotion intestinal peristalsis promoting, loosening bowel to relieve constipation, the internal cholesterol of reduction, blood fat reducing blood sugar lowering, reduce the accumulation in vivo of toxin, refuse, be a kind of well natural health care.But Radix Arctii has and seasonally limits, not shelf-stable, the existing product such as burdock powder, burdock tea on market.Radix Arctii is creatively combined by the present invention with multiple natural food materials, makes Vegetable paper product, convenient storage and transport, equal edible throughout the year, remain major part nutrient substance in Fructus Arctii simultaneously, remove the acrid odors in Fructus Arctii, dry crisp fresh perfume (or spice), delicious and tasty, health-nutrition.Rhizoma Dioscoreae Fructus Arctii nourishing Vegetable paper finished product crispy in taste, the unique flavor of the present invention, substantially reduce the cooking time of people, remain the nutritional labeling in the food materials such as Radix Arctii, Rhizoma Dioscoreae simultaneously, such as dietary fiber, vitamin, protein, vegetable polysaccharides etc., there is invigorating the spleen and replenishing QI, nourishing skin care, promote the effect such as gastrointestinal health, be the most suitable food of a kind of house travelling.
Detailed description of the invention
A kind of Rhizoma Dioscoreae Fructus Arctii nourishing Vegetable paper, is made up of the raw material of following weight portion: Radix Arctii 320, Rhizoma Dioscoreae 120, eggfruit 30, Colla Corii Asini 1, Semen Vitis viniferae powder 9, kernel of Semen Castaneae Mollissimae 18, Semen sojae atricolor 5, extra dry red wine Fructus Jujubae 11, Semen Cucurbitae core 23, Folium Ipomoea 14, Salvia japonica Thunb. 2, water are appropriate.
Nourish the preparation method of Vegetable paper according to the Rhizoma Dioscoreae Fructus Arctii described in claim l, comprise the steps:
(1) cleaning, blanching: choose the Radix Arctii of fresh high-quality, Rhizoma Dioscoreae cleans peeling rear cutout fritter, Folium Ipomoea, Salvia japonica Thunb. clean chopping, eggfruit, extra dry red wine Fructus Jujubae take sarcocarp stripping and slicing, kernel of Semen Castaneae Mollissimae, Semen sojae atricolor clear water soak to be pulled out for 7 hours, blanching 2 minutes in boiling water, water adds 0.2% citric acid and carries out color retention, by cold water flush and be down to room temperature after pulling out, Colla Corii Asini adds suitable quantity of water boiling and is cooled to room temperature in 2 hours, send into high-shear homogenizing machine with Semen Cucurbitae core after mixing homogeneously to grind 20 minutes, speed 40m/s, wears into serosity;
(2) homogenizing: add 7g/kg binding agent, the composition of binding agent is sodium alginate, xanthan gum, tamarind seed polysaccharide glue, the ratio of each component is 2:1:1, binding agent adds 85 DEG C of hot water stirs to being completely dissolved, it is cooled to 45 DEG C, pour raw slurry into, add 0.1g/kg antioxidant, the composition of antioxidant is tea polyphenols, ascorbic acid, chitosan, the ratio of each component is 2:2:1, crossing 2 times colloid mills with other residual componentss after mixing homogeneously, homogenizing 2 times under 23MPa, each homogenizing time is 20 minutes;
(3) degasification, curtain coating: slurry is placed in vacuum drying oven, the negative pressure being maintained at 0.05MPa carries out degasification, and the time is 12 minutes, and the slurry after degasification rolls in flakes on a glass, and THICKNESS CONTROL is at 1.0 millimeters;
(4) seasoning, it is dried: 60 DEG C of constant temperature forced air dryings 4 hours, sauce is uniformly sprayed on the surface of Vegetable paper product, sauce is dissolved in the water of flavoring agent 55 times amount being made by raw material gross weight 0.4% Sal, 2% high fructose syrup, 0.1% sodium glutamate, continue after seasoning to be dried to water content be 8%;
(5) peel cutting: take off when Vegetable paper is dried and has certain toughness, is cut into the rectangle of equal size, long 8.5 centimetres, wide 3.4 centimetres;
(6) sterilizing, pack: put into and be dried sterilization in microwave drying sterilization machine, power is 2.5kW, and the time is 30 seconds, and nitrogen-filled seal is packed.

Claims (2)

1. a Rhizoma Dioscoreae Fructus Arctii nourishing Vegetable paper, it is characterized in that, be made up of the raw material of following weight portion: Radix Arctii 320-330, Rhizoma Dioscoreae 120-125, eggfruit 30-32, Colla Corii Asini 1-2, Semen Vitis viniferae powder 9-10, kernel of Semen Castaneae Mollissimae 18-20, Semen sojae atricolor 5-6, extra dry red wine Fructus Jujubae 11-12, Semen Cucurbitae core 23-24, Folium Ipomoea 14-15, Salvia japonica Thunb. 2-3, water are appropriate.
2. nourish the preparation method of Vegetable paper according to the Rhizoma Dioscoreae Fructus Arctii described in claim l, it is characterised in that comprise the steps:
(1) cleaning, blanching: choose the Radix Arctii of fresh high-quality, Rhizoma Dioscoreae cleans peeling rear cutout fritter, Folium Ipomoea, Salvia japonica Thunb. clean chopping, eggfruit, extra dry red wine Fructus Jujubae take sarcocarp stripping and slicing, kernel of Semen Castaneae Mollissimae, Semen sojae atricolor clear water soak to be pulled out for 7-8 hour, blanching 2-3 minute in boiling water, water adds 0.2-0.3% citric acid and carries out color retention, by cold water flush and be down to room temperature after pulling out, Colla Corii Asini adds suitable quantity of water boiling and is cooled to room temperature in 2-3 hour, send into high-shear homogenizing machine with Semen Cucurbitae core after mixing homogeneously to grind 20-22 minute, speed 40-66m/s, wears into serosity;
(2) homogenizing: add 7-8g/kg binding agent, the composition of binding agent is sodium alginate, xanthan gum, tamarind seed polysaccharide glue, the ratio of each component is 2:1:1, binding agent adds 85-90 DEG C of hot water stirs to being completely dissolved, it is cooled to 45-50 DEG C, pour raw slurry into, add 0.1-0.2g/kg antioxidant, the composition of antioxidant is tea polyphenols, ascorbic acid, chitosan, the ratio of each component is 2:2:1, crossing 2-3 time colloid mill with other residual componentss after mixing homogeneously, homogenizing 2-3 time under 23-25MPa, each homogenizing time is 20-25 minute;
(3) degasification, curtain coating: slurry is placed in vacuum drying oven, the negative pressure being maintained at 0.05-0.08MPa carries out degasification, and the time is 12-15 minute, and the slurry after degasification rolls in flakes on a glass, and THICKNESS CONTROL is at 1.0-1.2 millimeter;
(4) seasoning, it is dried: 60-70 DEG C of constant temperature forced air drying 4-5 hour, sauce is uniformly sprayed on the surface of Vegetable paper product, sauce is dissolved in the water of flavoring agent 55-60 times amount being made by raw material gross weight 0.4-0.5% Sal, 2-3% high fructose syrup, 0.1-0.2% sodium glutamate, continue after seasoning to be dried to water content be 8-10%;
(5) peel cutting: take off when Vegetable paper is dried and has certain toughness, is cut into the rectangle of equal size, long 8.5-8.8 centimetre, wide 3.4-3.6 centimetre;
(6) sterilizing, pack: put into and be dried sterilization in microwave drying sterilization machine, power is 2.5-2.8kW, and the time is the 30-40 second, and nitrogen-filled seal is packed.
CN201610274057.XA 2016-04-28 2016-04-28 Chinese yam-burdock root nourishing vegetable paper and preparation method thereof Withdrawn CN105919083A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108902782A (en) * 2018-06-25 2018-11-30 佛山实瑞先导材料研究院(普通合伙) A kind of dietary vegetable paper and preparation method thereof using mushroom residue preparation
CN110591389A (en) * 2019-09-05 2019-12-20 浙江大学 Edible chitosan film containing asparagus and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108902782A (en) * 2018-06-25 2018-11-30 佛山实瑞先导材料研究院(普通合伙) A kind of dietary vegetable paper and preparation method thereof using mushroom residue preparation
CN110591389A (en) * 2019-09-05 2019-12-20 浙江大学 Edible chitosan film containing asparagus and preparation method thereof

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Application publication date: 20160907