CN106174197A - A kind of sandwich Vegetable paper of health care of nourishing blood and preparation method thereof - Google Patents
A kind of sandwich Vegetable paper of health care of nourishing blood and preparation method thereof Download PDFInfo
- Publication number
- CN106174197A CN106174197A CN201610567188.7A CN201610567188A CN106174197A CN 106174197 A CN106174197 A CN 106174197A CN 201610567188 A CN201610567188 A CN 201610567188A CN 106174197 A CN106174197 A CN 106174197A
- Authority
- CN
- China
- Prior art keywords
- fructus
- sandwich
- cucumidis sativi
- vegetable paper
- fructus cucumidis
- 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.)
- Pending
Links
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 32
- 239000008280 blood Substances 0.000 title claims abstract description 15
- 210000004369 blood Anatomy 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000003935 Hippophae Nutrition 0.000 claims abstract description 12
- 241000229143 Hippophae Species 0.000 claims abstract description 12
- 235000013618 yogurt Nutrition 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 8
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 8
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 7
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 7
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 7
- 235000018936 Vitellaria paradoxa Nutrition 0.000 claims abstract description 7
- 235000021014 blueberries Nutrition 0.000 claims abstract description 7
- 210000000582 semen Anatomy 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 229920002261 Corn starch Polymers 0.000 claims description 6
- 239000008120 corn starch Substances 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 4
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 3
- 240000008067 Cucumis sativus Species 0.000 claims description 3
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 3
- 108010073771 Soybean Proteins Proteins 0.000 claims description 3
- 239000011230 binding agent Substances 0.000 claims description 3
- 238000005266 casting Methods 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000007872 degassing Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000011521 glass Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000005498 polishing Methods 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 229940083466 soybean lecithin Drugs 0.000 claims description 3
- 235000019710 soybean protein Nutrition 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
- 229920002774 Maltodextrin Polymers 0.000 claims description 2
- 239000005913 Maltodextrin Substances 0.000 claims description 2
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 2
- 229940099112 cornstarch Drugs 0.000 claims description 2
- 229940035034 maltodextrin Drugs 0.000 claims description 2
- 230000001007 puffing effect Effects 0.000 claims description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 12
- 230000000694 effects Effects 0.000 abstract description 6
- 230000002708 enhancing effect Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 239000002304 perfume Substances 0.000 abstract description 2
- 235000013599 spices Nutrition 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 6
- 241000201920 Salicornia bigelovii Species 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- 241000167854 Bourreria succulenta Species 0.000 description 2
- 235000019693 cherries Nutrition 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 229910017053 inorganic salt Inorganic materials 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 241000223678 Aureobasidium pullulans Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 241000201895 Salicornia Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000834 fixative Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000003516 hyperlipidaemic effect Effects 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses sandwich Vegetable paper of a kind of health care of nourishing blood and preparation method thereof, be made up of raw materials such as Fructus Cucumidis sativi, Yoghourt, Fructus Pruni pseudocerasi, Fructus Hippophae, Fructus Cucurbitae moschatae powder, blue berry, shea, Arillus Longan, Semen Sesami Nigrums.Present invention have the beneficial effect that the present invention is fabricated to the Vegetable paper of crisp fritter with Fructus Cucumidis sativi, processed the sandwich of expanded delicious and crisp that are made of food materials such as Yoghourt, Fructus Pruni pseudocerasi, Fructus Hippophae, the fresh perfume (or spice) of sandwich Vegetable paper being combined into is sharp and clear, delicious and tasty, Arillus Longan that being wherein added with nourishes blood enriches blood, Semen Sesami Nigrum, have the health-care effect of nourishing and health preserving, enhancing immunity.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to sandwich Vegetable paper and the preparation side thereof of a kind of health care of nourishing blood
Method.
Background technology
Along with the raising of people's living standard and developing rapidly of food industry, the kind of food is the most diversified, people
More and more higher to nutritive value of food, taste demand.Fructus Cucumidis sativi, Yoghourt, Fructus Pruni pseudocerasi, sand is included during the present invention is raw materials used
The natural health food materials such as spine, Fructus Pruni pseudocerasi and Fructus Hippophae sweet and sour taste, sugariness is moderate, and fruity is strong, and containing abundant vitamin, inorganic
Salt, trace element, vegetable polysaccharides, flavonoid, polyphenols, have good antioxidation and health-care effect.Yoghourt is with cattle
Milk is raw material through the milk product of inoculation probiotics fermentation, not only remains the nutritional labeling in milk, and during the fermentation
The lactose of a part, proteolysis in milk are become little molecule, produces the vitamin of multiple needed by human body so that Yoghourt is more
Being conducive to absorption of human body, the utilization rate of nutrition is improved, and has extra-nutrition, the effect that facilitating digestion absorbs.Materials are most
Fructus Cucumidis sativi is a kind of common vegetables and fruits, and delicate fragrance is delicious, heat is low, is deeply liked by many people, the most all has kind
Planting, raw material sources are secure, and yield is big, cheap, in good taste, and the Vegetable paper product being made is easily by consumers in general
Accepted, beneficially the popularization of product, wide market.Vegetable paper not only remains the original fragrance of Fructus Cucumidis sativi, color and luster and big
The nutritional labeling of part, and has the nutritional characteristic such as low-sugar low-fat, low in calories, high dietary-fiber, meets popular taste and right
Healthy demand, and the crowd such as applicable old people, diabetes, hyperlipemic patients eats.Chinese invention patent number
CN103584005A discloses a kind of Salicornia paper type vegetable and preparation method, uses Aureobasidium pullulans fermentation Salicornia Bigelovii Torr. to produce Salicornia Bigelovii Torr.
Vegetable paper, its basic technology is to select fresh Salicornia Bigelovii Torr., cleaning, color fixative, making beating, homogenizing, seasoning sterilizing, inoculation to sprout short stalk
Mould fermentation, bed board molding, toast, take off film, cutting, packaging, instant and extend shelf-life of Salicornia Bigelovii Torr., increase product
Added value, but its raw material sources are single, it is difficult to accomplish taking into account of comprehensive nutrition equilibrium and both taste flavors, has certain scarce
Fall into property.The present invention improves the processing technique of Vegetable paper, and raw material sources Fructus Cucumidis sativi widely is made Vegetable paper, Yoghourt, Fructus Pruni pseudocerasi, Fructus Hippophae
, defibrination, homogenizing cleaned Deng food materials, vacuum lyophilization, the processing step such as expanded are fabricated to sandwich, are combined with Fructus Cucumidis sativi Vegetable paper
Produce be convenient for carrying, sandwich Vegetable paper that fresh crisp-fried is crisp, delicious and tasty, containing abundant nutritional labeling, there is promotion human body
Healthy health-care effect, is the leisure food of a kind of delicious food health again, has wide market prospect.
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 nourish blood health care sandwich Vegetable paper and
Preparation method.
The present invention is achieved by the following technical solutions:
The sandwich Vegetable paper of a kind of health care of nourishing blood, is made up of the raw material of following weight portion: Fructus Cucumidis sativi 365-375, Yoghourt 60-62, cherry
Fructus Persicae 30-32, Fructus Hippophae 44-45, Fructus Cucurbitae moschatae powder 56-58, blue berry 35-36, shea 7-8, Arillus Longan 20-22, Semen Sesami Nigrum 9-10, water are suitable
Amount.
The preparation method of the sandwich Vegetable paper according to the health care of nourishing blood described in claim l, comprises the steps:
(1) Fructus Cucumidis sativi choosing fresh high-quality cleans up, and is polished into serosity, colloid mill 20-30 minute, weighs Fructus Cucumidis sativi after cutting fritter
The edible Gelatinum oxhide of weight portion 2-3%, 1.5-1.6% xanthan gum with hot water dissolving as binding agent, add Cucumber weight part 0.5-
0.6% sodium carboxymethyl cellulose, 5-6% corn starch, 2-3% soybean protein powder are as plastotype agent, after mixing homogeneously with Fructus Cucumidis sativi serosity
It is placed in vacuum drying oven, keeps 0.04-0.05MPa to carry out negative pressure degassing processing；
(2) take out after Fructus Cucumidis sativi serosity concentration 2-3 hour in Rotary Evaporators, coat glass surface flow casting molding, control
Thickness processed, at 0.3-0.4 centimetre, uses far-infrared electric oven to dry, and baking temperature is 60-65 DEG C, and the time is 5-6 hour, takes
Go out peel and cool standby；
(3) Fructus Pruni pseudocerasi, Fructus Hippophae, shea take sarcocarp, and blue berry, Arillus Longan are cleaned, and add suitable quantity of water polishing pulping with other residual componentss,
Homogenizing processes 2-3 time, and pulverizing after vacuum lyophilization is mixed homogeneously with weight portion 12-14% modifying agent after pulverizing, and modifying agent becomes
Being divided into maltodextrin, corn starch, soybean lecithin, each component ratio is 5:4:1, adds suitable quantity of water and stirs into loose dough, send
Enter expanding treatment in spiral puffing machine, temperature within the barrel 150-155 DEG C, rotating speed 100-110r/min, micronizing after discharging cooling
Process；
(4) step (3) gained superfine powder adds suitable quantity of water mix homogeneously and is spread evenly across two-layer Fructus Cucumidis sativi Vegetable paper as sandwich stuffing material
In, sandwich thickness is 0.2-0.3 centimetre, is cut into fritter, stores after packing at cool place after microwave drying treatment.
The invention have the advantage that the processing technique that present invention improves over Vegetable paper, Fructus Cucumidis sativi is made Vegetable paper, Yoghourt, cherry
The food materials such as Fructus Persicae, Fructus Hippophae are cleaned, defibrination, homogenizing, vacuum lyophilization, the processing step such as expanded are fabricated to sandwich, with Fructus Cucumidis sativi vegetables
Dish paper combine produce be convenient for carrying, sandwich Vegetable paper that fresh crisp-fried is crisp, delicious and tasty, containing rich in protein, vitamin,
The nutraceutical agents such as flavonoid, inorganic salt, trace element, have enhancing human body immunity power, enhance metabolism, strengthen human body
The health-care effect of resistance, is the leisure food of a kind of delicious food health again, has wide market prospect.Present invention Fructus Cucumidis sativi system
It is made processed the sandwich of expanded delicious and crisp that are made of food materials such as the Vegetable paper of crisp fritter, Yoghourt, Fructus Pruni pseudocerasi, Fructus Hippophae, is combined into
The fresh perfume (or spice) of sandwich Vegetable paper is sharp and clear, delicious and tasty, Arillus Longan that being wherein added with nourishes blood enriches blood, Semen Sesami Nigrum, has nourishing and health preserving, enhancing
The health-care effect of immunity.
Detailed description of the invention
The sandwich Vegetable paper of a kind of health care of nourishing blood, is made up of the raw material of following weight portion: Fructus Cucumidis sativi 365, Yoghourt 60, Fructus Pruni pseudocerasi
30, Fructus Hippophae 44, Fructus Cucurbitae moschatae powder 56, blue berry 35, shea 7, Arillus Longan 20, Semen Sesami Nigrum 9, water are appropriate.
The preparation method of the sandwich Vegetable paper according to the health care of nourishing blood described in claim l, comprises the steps:
(1) Fructus Cucumidis sativi choosing fresh high-quality cleans up, and is polished into serosity, colloid mill 20 minutes after cutting fritter, weighs Fructus Cucumidis sativi weight
The amount edible Gelatinum oxhide of part 2%, 1.5% xanthan gum with hot water dissolving as binding agent, add Cucumber weight part 0.5% carboxymethyl fine
Dimension element sodium, 5% corn starch, 2% soybean protein powder, as plastotype agent, are placed on vacuum drying oven after mixing homogeneously with Fructus Cucumidis sativi serosity
In, keep 0.04MPa to carry out negative pressure degassing processing；
(2) take out after Fructus Cucumidis sativi serosity concentration 2 hours in Rotary Evaporators, coat glass surface flow casting molding, control
Thickness, at 0.3 centimetre, uses far-infrared electric oven to dry, and baking temperature is 60 DEG C, and the time is 5 hours, takes out peel and cools
Standby；
(3) Fructus Pruni pseudocerasi, Fructus Hippophae, shea take sarcocarp, and blue berry, Arillus Longan are cleaned, and add suitable quantity of water polishing pulping with other residual componentss,
Homogenizing processes 2 times, and pulverizing after vacuum lyophilization is mixed homogeneously with weight portion after pulverizing 12% modifying agent, and modifying agent composition is wheat
Bud dextrin, corn starch, soybean lecithin, each component ratio is 5:4:1, adds suitable quantity of water and stirs into loose dough, sends into spiral
Expanding treatment in bulking machine, temperature within the barrel 150 DEG C, rotating speed 100r/min, after discharging cooling, micronizing processes；
(4) step (3) gained superfine powder adds suitable quantity of water mix homogeneously and is spread evenly across two-layer Fructus Cucumidis sativi Vegetable paper as sandwich stuffing material
In, sandwich thickness is 0.2 centimetre, is cut into fritter, stores after packing at cool place after microwave drying treatment.
Claims (2)
1. the sandwich Vegetable paper of a health care of nourishing blood, it is characterised in that be made up of the raw material of following weight portion: Fructus Cucumidis sativi 365-375,
Yoghourt 60-62, Fructus Pruni pseudocerasi 30-32, Fructus Hippophae 44-45, Fructus Cucurbitae moschatae powder 56-58, blue berry 35-36, shea 7-8, Arillus Longan 20-22, black
Semen Sesami 9-10, water are appropriate.
2. according to the preparation method of the sandwich Vegetable paper kept healthy that nourishes blood described in claim l, it is characterised in that include walking as follows
Rapid:
(1) Fructus Cucumidis sativi choosing fresh high-quality cleans up, and is polished into serosity, colloid mill 20-30 minute, weighs Fructus Cucumidis sativi after cutting fritter
The edible Gelatinum oxhide of weight portion 2-3%, 1.5-1.6% xanthan gum with hot water dissolving as binding agent, add Cucumber weight part 0.5-
0.6% sodium carboxymethyl cellulose, 5-6% corn starch, 2-3% soybean protein powder are as plastotype agent, after mixing homogeneously with Fructus Cucumidis sativi serosity
It is placed in vacuum drying oven, keeps 0.04-0.05MPa to carry out negative pressure degassing processing；
(2) take out after Fructus Cucumidis sativi serosity concentration 2-3 hour in Rotary Evaporators, coat glass surface flow casting molding, control
Thickness processed, at 0.3-0.4 centimetre, uses far-infrared electric oven to dry, and baking temperature is 60-65 DEG C, and the time is 5-6 hour, takes
Go out peel and cool standby；
(3) Fructus Pruni pseudocerasi, Fructus Hippophae, shea take sarcocarp, and blue berry, Arillus Longan are cleaned, and add suitable quantity of water polishing pulping with other residual componentss,
Homogenizing processes 2-3 time, and pulverizing after vacuum lyophilization is mixed homogeneously with weight portion 12-14% modifying agent after pulverizing, and modifying agent becomes
Being divided into maltodextrin, corn starch, soybean lecithin, each component ratio is 5:4:1, adds suitable quantity of water and stirs into loose dough, send
Enter expanding treatment in spiral puffing machine, temperature within the barrel 150-155 DEG C, rotating speed 100-110r/min, micronizing after discharging cooling
Process；
(4) step (3) gained superfine powder adds suitable quantity of water mix homogeneously and is spread evenly across two-layer Fructus Cucumidis sativi Vegetable paper as sandwich stuffing material
In, sandwich thickness is 0.2-0.3 centimetre, is cut into fritter, stores after packing at cool place after microwave drying treatment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610567188.7A CN106174197A (en) | 2016-07-19 | 2016-07-19 | A kind of sandwich Vegetable paper of health care of nourishing blood and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610567188.7A CN106174197A (en) | 2016-07-19 | 2016-07-19 | A kind of sandwich Vegetable paper of health care of nourishing blood and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106174197A true CN106174197A (en) | 2016-12-07 |
Family
ID=57493921
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610567188.7A Pending CN106174197A (en) | 2016-07-19 | 2016-07-19 | A kind of sandwich Vegetable paper of health care of nourishing blood and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106174197A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740874A (en) * | 2018-06-25 | 2018-11-06 | 佛山实瑞先导材料研究院（普通合伙） | A kind of Vegetable paper and preparation method thereof promoting Absorption And Metabolism |
| CN115474674A (en) * | 2022-04-25 | 2022-12-16 | 阜阳师范大学 | Carrot leaf vegetable paper and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146597A (en) * | 2015-08-04 | 2015-12-16 | 晋江力绿食品有限公司 | Sesame seed sandwich nori and preparation method thereof |
| CN105285857A (en) * | 2015-10-10 | 2016-02-03 | 合肥康龄养生科技有限公司 | Nutrient lotus seed powder capable of benefiting qi and nourishing blood and preparation method of nutrient lotus seed powder |
-
2016
- 2016-07-19 CN CN201610567188.7A patent/CN106174197A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146597A (en) * | 2015-08-04 | 2015-12-16 | 晋江力绿食品有限公司 | Sesame seed sandwich nori and preparation method thereof |
| CN105285857A (en) * | 2015-10-10 | 2016-02-03 | 合肥康龄养生科技有限公司 | Nutrient lotus seed powder capable of benefiting qi and nourishing blood and preparation method of nutrient lotus seed powder |
Non-Patent Citations (1)
| Title |
|---|
| 洛桑卓玛: "黄瓜蔬菜纸的制作工艺参数研究", 《西藏科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740874A (en) * | 2018-06-25 | 2018-11-06 | 佛山实瑞先导材料研究院（普通合伙） | A kind of Vegetable paper and preparation method thereof promoting Absorption And Metabolism |
| CN115474674A (en) * | 2022-04-25 | 2022-12-16 | 阜阳师范大学 | Carrot leaf vegetable paper and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104719488B (en) | A kind of edibility goat milk fruit-vegetable paper and its preparation technology | |
| CN105918962A (en) | Burdock root-mung bean vegetable paper with effect of clearing heat and preparation method thereof | |
| CN106551310A (en) | A kind of manufacture method of lily-lotus seed food Amylum Puerariae Radicis cake | |
| CN105995737A (en) | Nourishing and beautifying sandwich vegetable paper and production method thereof | |
| CN105918949A (en) | Burdock root-vegetable paper for promoting intestine and stomach health and preparation method thereof | |
| CN106174197A (en) | A kind of sandwich Vegetable paper of health care of nourishing blood and preparation method thereof | |
| CN104106608A (en) | Orange scent diet aiding fructus trichosanthis seed cake and making method thereof | |
| CN105919084A (en) | Burdock root composite vegetable paper with effects of maintaining beauty and keeping young and preparation method thereof | |
| CN106174194A (en) | A kind of sandwich Vegetable paper of strengthening the spleen and stomach and preparation method thereof | |
| CN104054832A (en) | Mushroom fresh milk bean curd and preparation method thereof | |
| CN101611860A (en) | The method that the utilization Freeze Drying Technique is produced edible fungi instant soup blend | |
| CN106174196A (en) | A kind of sandwich Vegetable paper of clearing away summer-heat and preparation method thereof | |
| CN106174566A (en) | A kind of nourshing Yin and drynsessmoistening prescription sandwich Vegetable paper and preparation method thereof | |
| CN106213280A (en) | A kind of sandwich Vegetable paper of clearing heat and relieving fidgetness and preparation method thereof | |
| CN106036639A (en) | Sandwiched vegetable paper for soothing nerves and aiding sleeping, and preparation method of sandwiched vegetable paper | |
| CN103229919A (en) | Method for making longan jam | |
| CN105919083A (en) | Chinese yam-burdock root nourishing vegetable paper and preparation method thereof | |
| CN105918963A (en) | Burdock root-vegetable paper for promoting immune system health and preparation method thereof | |
| CN105918964A (en) | Black tea-flavor burdock root-vegetable paper and preparation method thereof | |
| CN105919085A (en) | Burdock root-tartary buckwheat health vegetable paper and preparation method thereof | |
| CN105685879A (en) | Bean paste cake suitable for being eaten in summer and production method thereof | |
| CN106072149A (en) | A kind of sandwich Vegetable paper nourishing nourishing the stomach and preparation method thereof | |
| CN104522284A (en) | Red wine ice cream and preparation method thereof | |
| CN104855853A (en) | Processing method of gynura procumbens vegetable crispy balls | |
| CN106174195A (en) | A kind of sandwich Vegetable paper of Flos Rosae Rugosae local flavor and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161207 |
|
| RJ01 | Rejection of invention patent application after publication |