CN105941808A - {0><}0{>Processing method of fruity dioscorea cirrhosa strips<0} - Google Patents

{0><}0{>Processing method of fruity dioscorea cirrhosa strips<0} Download PDF

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Publication number
CN105941808A
CN105941808A CN201610361450.2A CN201610361450A CN105941808A CN 105941808 A CN105941808 A CN 105941808A CN 201610361450 A CN201610361450 A CN 201610361450A CN 105941808 A CN105941808 A CN 105941808A
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China
Prior art keywords
rhizoma dioscoreae
candy
time
dioscoreae cirrhosae
bar
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CN201610361450.2A
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Chinese (zh)
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周家勃
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Individual
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Individual
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Priority to CN201610361450.2A priority Critical patent/CN105941808A/en
Publication of CN105941808A publication Critical patent/CN105941808A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48Sweetmeats, 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/14COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

{0><}0{>The invention discloses a processing method of fruity dioscorea cirrhosa strips and belongs to the field of food processing. <0}{0><}0{>The method is characterized by comprising the following processing steps: selecting raw materials; washing; peeling and slicing; hardening; performing primary saccharification; performing secondary saccharification; performing tertiary saccharification; drying; packaging. <0}{0><}0{>The processing method has the beneficial effects that the product is full in shape, has unique fragrant flavor of dioscorea cirrhosa, dry and smooth surface, crisp, fragrant and sweet in mouthfeel and unique in flavor. <0}{0><}0{>The product is conductive to improving the organism immunologic function and promoting skeleton development, has the efficacies of clearing away heat and toxic materials, stopping bleeding and promoting blood circulation, thereby being low-calorie and low-fat green food integrating alimentation and healthcare values.

Description

A kind of processing method of fruity Rhizoma Dioscoreae Cirrhosae bar
Technical field
The processing method that the present invention relates to a kind of food, the processing method especially relating to a kind of fruity Rhizoma Dioscoreae Cirrhosae bar.
Background technology
Rhizoma Dioscoreae Cirrhosae, have another name called goat head, JINHUA fruit, Radix Polygoni Ciliinerve, XUESANQI, Rhizoma Dioscoreae Cirrhosae, mountain pig potato, eat bulky etc., it it is the one perennial liana wild plant of Dioscoreaceae Wild yam, its tuber medicinal, abounds with in China's Southern Zhejiang, Fujian, Taiwan, Hunan, South Jiangxi, Guangdong, Guangxi, Sichuan, Guizhou, Yunnan, Motuo In Xizang and other places.The traditional Chinese medical science is thought, Rhizoma Dioscoreae Cirrhosae mildly bitter flavor is puckery, nontoxic, has heat-clearing and toxic substances removing, hemostasis is invigorated blood circulation, restrain antipruritic, promoting the circulation of QI to relieve pain, blood circulation promoting and blood stasis dispelling, the function such as antibacterial.Rhizoma Dioscoreae Cirrhosae tuber, as medicine, is mainly used in treating the diseases such as hematmesis due to visceral injury, traumatic hemorrhage, gastritis, enteritis, bones and muscles pain, dysentery, hemorrhagic anemia, menoxenia, menorrhagia, metrorrhagia, puerperal abdonimal pain, ulcerative carbuncle toxic swelling, venom.Among the people being mainly used in of Zhuang nationality in Guangxi treats dysentery, diarrhoea etc..Modern analysis shows, the main chemical compositions of Rhizoma Dioscoreae Cirrhosae is tannin, possibly together with compositions such as phenols, glycoside and protein, saccharide, mucus.Fresh Rhizoma Dioscoreae Cirrhosae is difficult to storage, is processed into fruity Rhizoma Dioscoreae Cirrhosae bar, instant, and nutritious, commodity value improves.
Summary of the invention
It is an object of the invention to provide the manufacture method of a kind of Rhizoma Dioscoreae Cirrhosae preserved fruit, technique is simple, and it is convenient to implement, and the fruity Rhizoma Dioscoreae Cirrhosae bar nutritional labeling prepared retains, soft or hard appropriateness, taste and sweet mouthfeel, and sugar content is moderate, is suitable to daily edible.
The technical solution used in the present invention is: the processing method of a kind of fruity Rhizoma Dioscoreae Cirrhosae bar, it is characterised in that: the procedure of processing of employing raw material selection → cleaning → peeling cutting → hardening → the most candy → the most candy → the most candy → be dried → packaging:
(1) Feedstock treating: Rhizoma Dioscoreae Cirrhosae is selected, clean, after peeling, be cut into long 3.5cm, wide 1cm, the Rhizoma Dioscoreae Cirrhosae bar of thick 0.5cm;
(2) hardening: Rhizoma Dioscoreae Cirrhosae bar puts into saturated aqua calcis cure process immediately, and immersion firm time is 2h, then rinses 1h with clear water, removes too much calcium hydroxide;
(3) candy: the most candy, Rhizoma Dioscoreae Cirrhosae bar is put in the lactose liquid that sugar concentration is 25%, boiling with soft fire 15min, it is cooled to 38 DEG C, under vacuum 0.18MPa, vacuum sugar infiltration 16min, slowly exits, and adds appropriate concentration gooseberry juice in sugar liquid, soak 12h, second time and third time candy, vacuum sugar infiltration and immersion, ibid, but second time sugar concentration is 36% to method, for the third time 47%, third time is added 0.005% potassium sorbate when soaking and is made preservative;
(4) it is dried: drain sugar liquid, at 65 DEG C, dries 6h in an oven, be 12% to water content;
(5) packaging: vacuum packaging, is finished product after sterilization.
Beneficial effect: shape of product of the present invention is full, has the local flavor of the peculiar delicate fragrance of Rhizoma Dioscoreae Cirrhosae, surface dry, and mouthfeel is clear and melodious fragrant and sweet, unique flavor.This product is conducive to improving human organism's immunologic function, promoting skeleton development, has heat-clearing and toxic substances removing, effect invigorated blood circulation of stopping blooding, and is that a kind of nutrition and health care that collects is worth and the pollution-free food low in calories, low-fat of one.
Detailed description of the invention
Embodiment 1:
The processing method of a kind of fruity Rhizoma Dioscoreae Cirrhosae bar, mainly uses following steps:
(1) Feedstock treating: Rhizoma Dioscoreae Cirrhosae is selected, clean, after peeling, be cut into long 4cm, wide 2.5cm, the Rhizoma Dioscoreae Cirrhosae bar of thick 0.6cm;Radix Dauci Sativae is cleaned rear cutout filamentation, adds Rhizoma Dioscoreae Cirrhosae bar;
(2) hardening: Rhizoma Dioscoreae Cirrhosae bar puts into saturated aqua calcis cure process immediately, and immersion firm time is 3-5h, then rinses 45min with clear water, removes too much calcium hydroxide;
(3) candy: the most candy, Rhizoma Dioscoreae Cirrhosae bar is put in the Fructus Hordei Germinatus sugar liquid that sugar concentration is 35%, boiling with soft fire 15min, it is cooled to 55 DEG C, under vacuum 0.07MPa, vacuum sugar infiltration 35min, slowly exits, and adds appropriate concentrated lemon juice in sugar liquid, soak 28h, second time and third time candy, vacuum sugar infiltration and immersion, ibid, but second time sugar concentration is 40% to method, for the third time 45%, third time adds 0.02% sodium benzoate and 5% Mel when soaking;
(4) it is dried: drain sugar liquid, at 65 DEG C, dries 8-10h in an oven, be 18% to water content;
(5) packaging: vacuum packaging, is finished product after sterilization.
Embodiment 2:
The processing method of a kind of fruity Rhizoma Dioscoreae Cirrhosae bar, mainly uses following steps:
(1) Feedstock treating: Rhizoma Dioscoreae Cirrhosae is selected, clean, after peeling, be cut into long 3.5cm, wide 1.5cm, the Rhizoma Dioscoreae Cirrhosae bar of thick 0.8cm;
(2) hardening: Rhizoma Dioscoreae Cirrhosae bar puts into saturated aqua calcis cure process immediately, and immersion firm time is 12h, then rinses 3.5h with clear water, removes too much calcium hydroxide;
(3) candy: the most candy, Rhizoma Dioscoreae Cirrhosae bar is put in the xylitol sugar liquid that sugar concentration is 30%, boiling with soft fire 18min, it is cooled to 65 DEG C, under vacuum 0.15MPa, vacuum sugar infiltration 20min, slowly exits, and adds appropriate concentrated Succus Mali pumilae and maltose in sugar liquid, soak 36h, second time and third time candy, vacuum sugar infiltration and immersion, ibid, but second time sugar concentration is 37% to method, for the third time 45%, third time adds 0.01% potassium sorbate and high fructose syrup when soaking;
(4) it is dried: drain sugar liquid, at 85 DEG C, dries 5-7h in an oven, be 12-18% to water content;
(5) packaging: vacuum packaging, is finished product after sterilization.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.

Claims (1)

1. the processing method of a fruity Rhizoma Dioscoreae Cirrhosae bar, it is characterised in that: the procedure of processing of employing raw material selection → cleaning → peeling cutting → hardening → the most candy → the most candy → the most candy → be dried → packaging:
(1) Feedstock treating: Rhizoma Dioscoreae Cirrhosae is selected, clean, after peeling, be cut into long 3.5cm, wide 1cm, the Rhizoma Dioscoreae Cirrhosae bar of thick 0.5cm;
(2) hardening: Rhizoma Dioscoreae Cirrhosae bar puts into saturated aqua calcis cure process immediately, and immersion firm time is 2h, then rinses 1h with clear water, removes too much calcium hydroxide;
(3) candy: the most candy, Rhizoma Dioscoreae Cirrhosae bar is put in the lactose liquid that sugar concentration is 25%, boiling with soft fire 15min, it is cooled to 38 DEG C, under vacuum 0.18MPa, vacuum sugar infiltration 16min, slowly exits, and adds appropriate concentration gooseberry juice in sugar liquid, soak 12h, second time and third time candy, vacuum sugar infiltration and immersion, ibid, but second time sugar concentration is 36% to method, for the third time 47%, third time is added 0.005% potassium sorbate when soaking and is made preservative;
(4) it is dried: drain sugar liquid, at 65 DEG C, dries 6h in an oven, be 12% to water content;
(5) packaging: vacuum packaging, is finished product after sterilization.
CN201610361450.2A 2016-05-30 2016-05-30 {0><}0{>Processing method of fruity dioscorea cirrhosa strips<0} Pending CN105941808A (en)

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106234506A (en) * 2016-09-23 2016-12-21 安徽智联管理咨询有限公司 A kind of manufacture method of Rhizoma Dioscoreae Cirrhosae health-care cake
CN106387266A (en) * 2016-09-23 2017-02-15 安徽智联管理咨询有限公司 Processing method of candid nutritious rhizoma dioscoreae cirrhosae
CN106417858A (en) * 2016-09-29 2017-02-22 芜湖市三山区绿色食品产业协会 Processing method of fruityrhizomadioscoreae chips
CN106798067A (en) * 2016-12-21 2017-06-06 强永亮 A kind of processing method of molasses dye yam
CN106804859A (en) * 2016-12-21 2017-06-09 强永亮 The preparation method of dye yam nutrition preserved fruit
CN107173509A (en) * 2017-06-06 2017-09-19 安徽智联管理咨询有限公司 A kind of manufacture craft of fruity dye yam

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105053446A (en) * 2015-07-26 2015-11-18 江荧 Processing method of fruit and sugar flavored benincasa hispida strip
CN105166259A (en) * 2015-07-23 2015-12-23 高广军 Processing method of low-sugar pumpkin strips

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105166259A (en) * 2015-07-23 2015-12-23 高广军 Processing method of low-sugar pumpkin strips
CN105053446A (en) * 2015-07-26 2015-11-18 江荧 Processing method of fruit and sugar flavored benincasa hispida strip

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106234506A (en) * 2016-09-23 2016-12-21 安徽智联管理咨询有限公司 A kind of manufacture method of Rhizoma Dioscoreae Cirrhosae health-care cake
CN106387266A (en) * 2016-09-23 2017-02-15 安徽智联管理咨询有限公司 Processing method of candid nutritious rhizoma dioscoreae cirrhosae
CN106417858A (en) * 2016-09-29 2017-02-22 芜湖市三山区绿色食品产业协会 Processing method of fruityrhizomadioscoreae chips
CN106798067A (en) * 2016-12-21 2017-06-06 强永亮 A kind of processing method of molasses dye yam
CN106804859A (en) * 2016-12-21 2017-06-09 强永亮 The preparation method of dye yam nutrition preserved fruit
CN107173509A (en) * 2017-06-06 2017-09-19 安徽智联管理咨询有限公司 A kind of manufacture craft of fruity dye yam

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Application publication date: 20160921