CN106333303A - Sour and hot sweet potato petioles - Google Patents
Sour and hot sweet potato petioles Download PDFInfo
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- CN106333303A CN106333303A CN201610730259.0A CN201610730259A CN106333303A CN 106333303 A CN106333303 A CN 106333303A CN 201610730259 A CN201610730259 A CN 201610730259A CN 106333303 A CN106333303 A CN 106333303A
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- petiole
- ipomoea batatas
- sweet potato
- vinegar
- pepper
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 100
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 100
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- 235000013599 spices Nutrition 0.000 claims abstract description 23
- 241000894006 Bacteria Species 0.000 claims abstract description 21
- 239000003814 drug Substances 0.000 claims abstract description 18
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- 241000134253 Lanka Species 0.000 claims abstract description 8
- 241000721435 Pouzolzia Species 0.000 claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 5
- 230000004151 fermentation Effects 0.000 claims abstract description 5
- 239000006002 Pepper Substances 0.000 claims description 37
- 239000002994 raw material Substances 0.000 claims description 21
- 244000025254 Cannabis sativa Species 0.000 claims description 20
- 229940088598 enzyme Drugs 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 10
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 8
- 244000062245 Hedychium flavescens Species 0.000 claims description 8
- 244000219416 Hypericum japonicum Species 0.000 claims description 8
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
- 241000132171 Phryma leptostachya Species 0.000 claims description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 240000008574 Capsicum frutescens Species 0.000 claims description 6
- 244000304337 Cuminum cyminum Species 0.000 claims description 6
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 6
- 244000062241 Kaempferia galanga Species 0.000 claims description 6
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- 244000270834 Myristica fragrans Species 0.000 claims description 6
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 239000001390 capsicum minimum Substances 0.000 claims description 6
- 239000001702 nutmeg Substances 0.000 claims description 6
- 241000186000 Bifidobacterium Species 0.000 claims description 5
- 108010059892 Cellulase Proteins 0.000 claims description 5
- 229920000742 Cotton Polymers 0.000 claims description 5
- 241000522190 Desmodium Species 0.000 claims description 5
- 241000186660 Lactobacillus Species 0.000 claims description 5
- 229940106157 cellulase Drugs 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 5
- 229940059442 hemicellulase Drugs 0.000 claims description 5
- 108010002430 hemicellulase Proteins 0.000 claims description 5
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- 244000202566 Hydrocotyle vulgaris Species 0.000 abstract 1
- 235000015916 Hydrocotyle vulgaris Nutrition 0.000 abstract 1
- 241001300193 Speranskia Species 0.000 abstract 1
- 235000019606 astringent taste Nutrition 0.000 abstract 1
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- 235000019640 taste Nutrition 0.000 description 5
- 230000001580 bacterial effect Effects 0.000 description 4
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- 230000000694 effects Effects 0.000 description 4
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- 210000004080 milk Anatomy 0.000 description 4
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- 230000035807 sensation Effects 0.000 description 4
- 235000019615 sensations Nutrition 0.000 description 4
- 229930002875 chlorophyll Natural products 0.000 description 3
- 235000019804 chlorophyll Nutrition 0.000 description 3
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 3
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- 150000003384 small molecules Chemical class 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
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- 229930003231 vitamin Natural products 0.000 description 2
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- 229940079593 drug Drugs 0.000 description 1
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- 210000000936 intestine Anatomy 0.000 description 1
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- 108090000623 proteins and genes Proteins 0.000 description 1
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- 235000002639 sodium chloride Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/137—Delbrueckii
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses sour and hot sweet potato petioles. The sour and hot sweet potato petioles are prepared from sweet potato petioles, sweet potato leaves, trberculate speranskia herb, herba lysimachiae, herba hyperici japonici, dioscorea nipponica makino subsp. rosthornii (prain et burkill) C.T.Ting, roxburgh peristrophe herb, silene aprica, beckmannia syzigachne, Sri Lanka pouzolzia herb, Indian adenosma, hydrocotyle vulgaris, soybean oligosaccharides, lactic acid bacteria, salt, spices and compound enzymes. The sour and hot sweet potato petioles are rich in nutrition, rich in fragrance, sour, hot, crispy and bright green in color and luster, deep processing ways of the hot sweet potato petioles are increased, and the economic income is increased by 15.3%; the sweet potato petioles are dried in a staged mode, the nutrition is retained, the raw astringency flavor is removed, the texture is soft, fermentation is convenient, and the crispy mouthfeel of the finished product is improved; after traditional Chinese medicine are dried through microwave, a scorched flavor is generated, the bitter taste is diluted, fermentation is conducted through the lactic acid bacteria, macromolecular substance decomposition is promoted, nutritional substances are fully mixed, the nutritional and health-care functions are enhanced, and the sour and hot sweet potato petiole can remove toxicity, main beauty, lose weight, slim a body, prevent and treat decayed teeth, delay senescence, protect heart and cerebral vessels, enhance immunity and inhibit and resist cancers and can be eaten safely by all people.
Description
Technical field
The invention mainly relates to food processing field, more particularly, to a kind of vinegar-pepper Ipomoea batatas petiole.
Background technology
Ipomoea batatas petiole is exactly the part connecting sweet potato vine and sweet potato leaves, the same with sweet potato leaves, and Ipomoea batatas petiole is nutritious, rich
Containing protein, fat, carbohydrate, dietary fiber, mineral element, vitamin etc., there is plurality of health care functions, being capable of toxin expelling
Beauty treatment, spleen-invigorating and kidney-strengthening, nourishing the stomach benefit lung, prevents anaemia, protects cardiovascular and cerebrovascular, improve intestines and stomach, anti-aging, reducing weight and beautifying features, strengthen
Immunity, cancer-resisting.
With the continuous expansion of Ipomoea batatas cultivated area and scale, the research to Ipomoea batatas petiole gets more and more, and people are to Ipomoea batatas
The favor more and more higher of petiole, but at present the exploitation of Ipomoea batatas petiole are also rested on mostly with simple culinary art and eats, right
The deep processing of Ipomoea batatas petiole is also little, and market does not also have the deep processed product of Ipomoea batatas petiole, therefore, Ipomoea batatas petiole is prepared into
Vinegar-pepper Ipomoea batatas petiole, mouthfeel is unique, has wide market prospects.
Content of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of vinegar-pepper Ipomoea batatas petiole.
A kind of vinegar-pepper Ipomoea batatas petiole, is made up of the raw material of following weight portion: Ipomoea batatas petiole 97 ~ 99, sweet potato leaves 36 ~ 38, thoroughly
Bone grass 6 ~ 8, desmodium 5 ~ 7, hypericum japonicum 4 ~ 6, bavin yellow ginger 4 ~ 6, roxburgh peristrophe herb 4 ~ 6, silene aprica 3 ~ 5, grass 3 ~ 5, Sri Lanka Pouzolzia Herb 3 ~ 5,
Indian adenosma herb 3 ~ 5, mushroom grass 3 ~ 5, soyabean oligosaccharides 6 ~ 8, lactic acid bacteria 3 ~ 5, salt 2.2 ~ 2.4, spice 1.3 ~ 1.5, complex enzyme
0.2~0.4.
Described sweet potato leaves, are the leaf of sweet potato vine top 48 ~ 50cm, have removed petiole.
Described soyabean oligosaccharides, specification is 86 ~ 88%, and cotton seed sugared content is 22 ~ 24%.
Described lactic acid bacteria, is made up of the bacterial classification of following weight ratio: Bifidobacterium: moral formula lactobacillus: bulgarian milk bar
Bacterium=11 ~ 13:11 ~ 13:6 ~ 8.
Described spice, is made up of the raw material of following weight ratio: capsicum: fennel: tsaoko: anistree: nutmeg: cumin:
Galangal: Chinese prickly ash=18 ~ 20:13 ~ 15:13 ~ 15:10 ~ 12:7 ~ 9:7 ~ 9:7 ~ 9:6 ~ 8, all raw materials are pulverized, crosses 180 ~ 200
Mesh sieve, obtains spice.
Described complex enzyme, is made up of the raw material of following weight ratio: cellulase: hemicellulase: pectase=16 ~ 18:
13~15:5~7.
A kind of preparation method of vinegar-pepper Ipomoea batatas petiole, specifically includes following steps:
(1) Ipomoea batatas petiole is cleaned, cut the section of 2 ~ 3cm length, through being dried stage by stage, retain nutrition, soften eucaryotic cell structure, increase soft
Toughness and finished product crunchy sensation, obtain cured leaf handle section；
(2) sweet potato leaves are cleaned, draining, are placed in blanching 20 ~ 25 seconds in steam, eliminate peroxidase activity, keep bud green color and luster,
Making beating, crosses 80 ~ 100 mesh sieves, adds complex enzyme, mixes, and stirs enzymolysis 100 ~ 120 minutes in 40 ~ 42 DEG C, 8000 revs/min
Zhongli's heart 10 ~ 15 minutes, destroys eucaryotic cell structure, promotes nutrient content and chlorophyll to leach, obtains Ipomoea batatas leaf juice；
(3) by lopseed, desmodium, hypericum japonicum, bavin yellow ginger, roxburgh peristrophe herb, silene aprica, grass, Sri Lanka Pouzolzia Herb, indian adenosma herb and mushroom grass
Clean, draining, pulverize, cross 80 ~ 100 mesh sieves, obtain traditional Chinese medicine powder, traditional Chinese medicine powder is carried out microwave drying 15 ~ 20 seconds, produce burnt odor taste,
Desalination taste of traditional Chinese medicine, promotes active ingredient to leach, obtains burnt odor traditional Chinese medicine powder；
(4) cured leaf handle section, Ipomoea batatas leaf juice, burnt odor traditional Chinese medicine powder and soyabean oligosaccharides are mixed, add lactic acid bacteria, mixing is all
Even, in 36 ~ 38 DEG C of ferment at constant temperature 10 ~ 12 hours, it is 5.6 ~ 5.8 to ph, produces fermenting aroma, remove Chinese medicine peculiar smell, mouthfeel is soft
With nutrient content is changed into small molecule from macromolecular, promotes to absorb, and improves nutrition and health care effect, must ferment Ipomoea batatas petiole；
(5) salt and spice are added fermentation Ipomoea batatas petiole, pickled 60 ~ 64 hours, freeze-drying to water content was 2 ~ 4%, protects
Stay nutrition, increase crunchy sensation, obtain vinegar-pepper Ipomoea batatas petiole；
(6) it is vacuum-packed, in 3000 ~ 3500uw/c ultraviolet-sterilization 30 ~ 35 minutes, obtain finished product.
Being dried stage by stage of described step (1), drying prior to 68 ~ 70 DEG C to water content is 71 ~ 73%, dries then at 57 ~ 59 DEG C
Doing to water content is 55 ~ 57%, and drying to water content after 38 ~ 40 DEG C is 32 ~ 34%, and every 80 ~ 100 minutes of period turned one
Secondary.
The freeze-drying of described step (5), cryogenic temperature is -38 ~ -36 DEG C, and shelf heating-up temperature is 32 ~ 34 DEG C.
The invention has the advantage that a kind of vinegar-pepper Ipomoea batatas petiole that the present invention provides, nutritious, aromatic flavour, vinegar-pepper shortcake
Crisp, color and luster is bud green, increases the further technological processing way of Ipomoea batatas petiole, improves income 15.3%；Ipomoea batatas petiole through being dried stage by stage,
Nutrition can be retained, remove jerky taste, soft texture, be easy to ferment, increase the crispy texture of finished product；Sweet potato leaves are through enzyme of pulling an oar
Solution, extracts nutrient content and chlorophyll, increases the nutrition of Ipomoea batatas petiole and bud green color and luster；After Chinese medicine microwave drying, produce burnt odor
Taste, desalinates bitter taste, with cured leaf handle section, Ipomoea batatas leaf juice through lactobacillus-fermented, rich in the lactic acid bacteria living, promotes macromolecular substances to divide
Solution, nutriment fully merges, and strengthens nutrition and health care function, can toxin-expelling and face nourishing, weight-reducing, prevent and treat carious tooth, delay to decline
Always, protect cardiovascular and cerebrovascular, strengthen immunity, press down cancer anticancer, any crowd all can trust edible；Without any additive, green
Health, meets nutrition and the mouthfeel demand of consumer.
Specific embodiment
With specific embodiment, the present invention is described below.
Embodiment 1
A kind of vinegar-pepper Ipomoea batatas petiole, is made up of the raw material of following weight portion: Ipomoea batatas petiole 97, sweet potato leaves 36, lopseed 6, money
Grass 5, hypericum japonicum 4, bavin yellow ginger 4, roxburgh peristrophe herb 4, silene aprica 3, grass 3, Sri Lanka Pouzolzia Herb 3, indian adenosma herb 3, mushroom grass 3, soyabean oligosaccharides
6th, lactic acid bacteria 3, salt 2.2, spice 1.3, complex enzyme 0.2.
Described sweet potato leaves, are the leaf of sweet potato vine top 48 ~ 50cm, have removed petiole.
Described soyabean oligosaccharides, specification is 86%, and cotton seed sugared content is 22%.
Described lactic acid bacteria, is made up of the bacterial classification of following weight ratio: Bifidobacterium: moral formula lactobacillus: bulgarian milk bar
Bacterium=11:11:6.
Described spice, is made up of the raw material of following weight ratio: capsicum: fennel: tsaoko: anistree: nutmeg: cumin:
Galangal: Chinese prickly ash=18:13:13:10:7:7:7:6, all raw materials are pulverized, crosses 180 mesh sieves, obtain spice.
Described complex enzyme, is made up of the raw material of following weight ratio: cellulase: hemicellulase: pectase=16:13:
5.
A kind of preparation method of vinegar-pepper Ipomoea batatas petiole, specifically includes following steps:
(1) Ipomoea batatas petiole is cleaned, cut the section of 3cm length, through being dried stage by stage, retain nutrition, soften eucaryotic cell structure, increase pliable and tough
Property and finished product crunchy sensation, obtain cured leaf handle section；
(2) sweet potato leaves are cleaned, draining, be placed in blanching 25 seconds in steam, eliminate peroxidase activity, keep bud green color and luster, beat
Slurry, crosses 80 mesh sieves, adds complex enzyme, mixes, and digests 120 minutes in 40 DEG C of stirrings, 8000 revs/min are centrifuged 15 minutes,
Destroy eucaryotic cell structure, promote nutrient content and chlorophyll to leach, obtain Ipomoea batatas leaf juice；
(3) by lopseed, desmodium, hypericum japonicum, bavin yellow ginger, roxburgh peristrophe herb, silene aprica, grass, Sri Lanka Pouzolzia Herb, indian adenosma herb and mushroom grass
Clean, draining, pulverize, cross 100 mesh sieves, obtain traditional Chinese medicine powder, traditional Chinese medicine powder is carried out microwave drying 20 seconds, produce burnt odor taste, in desalination
Flavour of a drug, promote active ingredient to leach, obtain burnt odor traditional Chinese medicine powder；
(4) cured leaf handle section, Ipomoea batatas leaf juice, burnt odor traditional Chinese medicine powder and soyabean oligosaccharides are mixed, add lactic acid bacteria, mixing is all
Even, in 38 DEG C of ferment at constant temperature 10 hours, it is 5.6 to ph, produces fermenting aroma, remove Chinese medicine peculiar smell, mouthfeel is soft, nutrient content
Small molecule is changed into from macromolecular, promotes to absorb, improve nutrition and health care effect, must ferment Ipomoea batatas petiole；
(5) salt and spice are added fermentation Ipomoea batatas petiole, pickled 64 hours, freeze-drying to water content was 4%, retains battalion
Support, increase crunchy sensation, obtain vinegar-pepper Ipomoea batatas petiole；
(6) it is vacuum-packed, in 3000uw/c ultraviolet-sterilization 35 minutes, obtain finished product.
Being dried stage by stage of described step (1), drying prior to 68 DEG C to water content is 71%, dries to aqueous then at 57 DEG C
Measure as 55%, drying to water content after 38 DEG C is 34%, and every 100 minutes of period turned once.
The freeze-drying of described step (5), cryogenic temperature is -37 DEG C, and shelf heating-up temperature is 33 DEG C.
Embodiment 2
A kind of vinegar-pepper Ipomoea batatas petiole, is made up of the raw material of following weight portion: Ipomoea batatas petiole 98, sweet potato leaves 37, lopseed 7, money
Grass 6, hypericum japonicum 5, bavin yellow ginger 5, roxburgh peristrophe herb 5, silene aprica 4, grass 4, Sri Lanka Pouzolzia Herb 4, indian adenosma herb 4, mushroom grass 4, soyabean oligosaccharides
7th, lactic acid bacteria 4, salt 2.3, spice 1.4, complex enzyme 0.3.
Described sweet potato leaves, are the leaf of sweet potato vine top 48 ~ 50cm, have removed petiole.
Described soyabean oligosaccharides, specification is 87%, and cotton seed sugared content is 23%.
Described lactic acid bacteria, is made up of the bacterial classification of following weight ratio: Bifidobacterium: moral formula lactobacillus: bulgarian milk bar
Bacterium=12:12:7.
Described spice, is made up of the raw material of following weight ratio: capsicum: fennel: tsaoko: anistree: nutmeg: cumin:
Galangal: Chinese prickly ash=19:14:14:11:8:8:8:7, all raw materials are pulverized, crosses 200 mesh sieves, obtain spice.
Described complex enzyme, is made up of the raw material of following weight ratio: cellulase: hemicellulase: pectase=17:14:
6.
Preparation method, with embodiment 1.
Embodiment 3
A kind of vinegar-pepper Ipomoea batatas petiole, is made up of the raw material of following weight portion: Ipomoea batatas petiole 99, sweet potato leaves 38, lopseed 8, money
Grass 7, hypericum japonicum 6, bavin yellow ginger 6, roxburgh peristrophe herb 6, silene aprica 5, grass 5, Sri Lanka Pouzolzia Herb 5, indian adenosma herb 5, mushroom grass 5, soyabean oligosaccharides
8th, lactic acid bacteria 5, salt 2.4, spice 1.5, complex enzyme 0.4.
Described sweet potato leaves, are the leaf of sweet potato vine top 48 ~ 50cm, have removed petiole.
Described soyabean oligosaccharides, specification is 88%, and cotton seed sugared content is 24%.
Described lactic acid bacteria, is made up of the bacterial classification of following weight ratio: Bifidobacterium: moral formula lactobacillus: bulgarian milk bar
Bacterium=13:13:8.
Described spice, is made up of the raw material of following weight ratio: capsicum: fennel: tsaoko: anistree: nutmeg: cumin:
Galangal: Chinese prickly ash=20:15:15:12:9:9:9:8, all raw materials are pulverized, crosses 200 mesh sieves, obtain spice.
Described complex enzyme, is made up of the raw material of following weight ratio: cellulase: hemicellulase: pectase=18:15:
7.
Preparation method, with embodiment 1.
Comparative example
A kind of vinegar-pepper Ipomoea batatas petiole, is made up of the raw material of following weight portion: Ipomoea batatas petiole 97, vinegar 7, salt 2.2, spice
1.3.
Described spice, is made up of the raw material of following weight ratio: capsicum: fennel: tsaoko: anistree: nutmeg: cumin:
Galangal: Chinese prickly ash=18:13:13:10:7:7:7:6, all raw materials are pulverized, crosses 180 mesh sieves, obtain spice.
A kind of preparation method of vinegar-pepper Ipomoea batatas petiole, specifically includes following steps:
(1) Ipomoea batatas petiole is cleaned, cut the section of 3cm length, obtain cured leaf handle section；
(2) vinegar, salt and spice and cured leaf handle section are stirred, pickled 64 hours, dry for 68 ~ 70 DEG C and to water content be
4%, obtain vinegar-pepper Ipomoea batatas petiole；
(3) it is vacuum-packed, obtain finished product.
Embodiment and the index evaluation of comparative example vinegar-pepper Ipomoea batatas petiole:
With the method for embodiment and comparative example, the Ipomoea batatas petiole of same breed is prepared into vinegar-pepper Ipomoea batatas petiole respectively, to embodiment
Detected with the mouthfeel of comparative example vinegar-pepper Ipomoea batatas petiole and nutrient content, the index of embodiment and comparative example vinegar-pepper Ipomoea batatas petiole
Evaluation is shown in Table 1.
Table 1: the index evaluation of embodiment and comparative example vinegar-pepper Ipomoea batatas petiole
| Project | Embodiment 1 | Comparative example |
| Eating method | Instant bagged | Instant bagged |
| Mouthfeel | Salty comfortable in, vinegar-pepper crisp | Vinegar-pepper |
| Outward appearance | Bud green | Light green |
| Shelf life/(my god) | 180 | 90 |
| Vitamin retention rate/(%) | 86.7 | 28.3 |
| Economic benefit improves/(%) | 15.3 | 7.8 |
The result of table 1 shows, embodiment is vinegar-pepper Ipomoea batatas petiole, instant bagged, salty comfortable in, vinegar-pepper crisp, color and luster is bud green, nutrition
Abundant, economic benefit improves 15.3%, illustrates that the vinegar-pepper Ipomoea batatas petiole that the present invention provides has wide market prospects.
Claims (9)
1. a kind of vinegar-pepper Ipomoea batatas petiole is it is characterised in that be made up of the raw material of following weight portion: Ipomoea batatas petiole 97 ~ 99, sweet potato leaves
36 ~ 38, lopseed 6 ~ 8, desmodium 5 ~ 7, hypericum japonicum 4 ~ 6, bavin yellow ginger 4 ~ 6, roxburgh peristrophe herb 4 ~ 6, silene aprica 3 ~ 5, grass 3 ~ 5, mist
Water Pueraria lobota 3 ~ 5, indian adenosma herb 3 ~ 5, mushroom grass 3 ~ 5, soyabean oligosaccharides 6 ~ 8, lactic acid bacteria 3 ~ 5, salt 2.2 ~ 2.4, spice 1.3 ~
1.5th, complex enzyme 0.2 ~ 0.4.
2. according to claim 1 vinegar-pepper Ipomoea batatas petiole it is characterised in that described sweet potato leaves, be sweet potato vine top 48 ~
The leaf of 50cm, has removed petiole.
3. according to claim 1 vinegar-pepper Ipomoea batatas petiole it is characterised in that described soyabean oligosaccharides, specification is 86 ~ 88%,
Cotton seed sugared content is 22 ~ 24%.
4. according to claim 1 vinegar-pepper Ipomoea batatas petiole it is characterised in that described lactic acid bacteria, by the bacterium of following weight ratio
Plant composition: Bifidobacterium: moral formula lactobacillus: lactobacillus bulgaricus=11 ~ 13:11 ~ 13:6 ~ 8.
5. vinegar-pepper Ipomoea batatas petiole is it is characterised in that described spice, former by following weight ratio according to claim 1
Material composition: capsicum: fennel: tsaoko: anistree: nutmeg: cumin: galangal: Chinese prickly ash=18 ~ 20:13 ~ 15:13 ~ 15:10 ~
12:7 ~ 9:7 ~ 9:7 ~ 9:6 ~ 8, all raw materials are pulverized, and cross 180 ~ 200 mesh sieves, obtain spice.
6. vinegar-pepper Ipomoea batatas petiole is it is characterised in that described complex enzyme, former by following weight ratio according to claim 1
Material composition: cellulase: hemicellulase: pectase=16 ~ 18:13 ~ 15:5 ~ 7.
7. according to claim 1 the preparation method of vinegar-pepper Ipomoea batatas petiole it is characterised in that specifically including following steps:
(1) Ipomoea batatas petiole is cleaned, cut the section of 2 ~ 3cm length, through being dried stage by stage, obtain cured leaf handle section；
(2) sweet potato leaves are cleaned, draining, be placed in blanching 20 ~ 25 seconds in steam, making beating, cross 80 ~ 100 mesh sieves, add complex enzyme,
Mix, stir enzymolysis 100 ~ 120 minutes in 40 ~ 42 DEG C, 8000 revs/min are centrifuged 10 ~ 15 minutes, obtain Ipomoea batatas leaf juice；
(3) by lopseed, desmodium, hypericum japonicum, bavin yellow ginger, roxburgh peristrophe herb, silene aprica, grass, Sri Lanka Pouzolzia Herb, indian adenosma herb and mushroom grass
Clean, draining, pulverize, cross 80 ~ 100 mesh sieves, obtain traditional Chinese medicine powder, traditional Chinese medicine powder is carried out microwave drying 15 ~ 20 seconds, obtain burnt odor Chinese medicine
Powder；
(4) cured leaf handle section, Ipomoea batatas leaf juice, burnt odor traditional Chinese medicine powder and soyabean oligosaccharides are mixed, add lactic acid bacteria, mixing is all
Even, in 36 ~ 38 DEG C of ferment at constant temperature 10 ~ 12 hours, it is 5.6 ~ 5.8 to ph, must ferment Ipomoea batatas petiole；
(5) salt and spice are added fermentation Ipomoea batatas petiole, pickled 60 ~ 64 hours, freeze-drying to water content was 2 ~ 4%, obtains
Vinegar-pepper Ipomoea batatas petiole；
(6) it is vacuum-packed, in 3000 ~ 3500uw/c ultraviolet-sterilization 30 ~ 35 minutes, obtain finished product.
8. according to claim 7 vinegar-pepper Ipomoea batatas petiole preparation method it is characterised in that described step (1) stage by stage
It is dried, drying prior to 68 ~ 70 DEG C to water content is 71 ~ 73%, drying to water content then at 57 ~ 59 DEG C is 55 ~ 57%, after 38
~ 40 DEG C dry to water content is 32 ~ 34%, and every 80 ~ 100 minutes of period turned once.
9. according to claim 7 vinegar-pepper Ipomoea batatas petiole preparation method it is characterised in that described step (5) freezing do
Dry, cryogenic temperature is -38 ~ -36 DEG C, and shelf heating-up temperature is 32 ~ 34 DEG C.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106962851A (en) * | 2017-03-29 | 2017-07-21 | 三只松鼠股份有限公司 | A kind of sour spicy ivy mosses and a making method thereof and preparation method thereof |
| CN107874186A (en) * | 2017-11-23 | 2018-04-06 | 五河童师傅食品有限公司 | A kind of preparation method of instant carrot piece |
| CN107981286A (en) * | 2017-12-21 | 2018-05-04 | 湖南省天香生物科技有限责任公司 | The industrialized preparing process of sweet potato leaves dried product |
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| CN101258915A (en) * | 2008-04-15 | 2008-09-10 | 冯其伦 | Pachyrhizus petiole convenient flavor dish and manufacturing method thereof |
| CN104783098A (en) * | 2015-03-23 | 2015-07-22 | 金艳萍 | Hawthorn fragrance sweet potato stem pickle and making method thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101258915A (en) * | 2008-04-15 | 2008-09-10 | 冯其伦 | Pachyrhizus petiole convenient flavor dish and manufacturing method thereof |
| CN104783098A (en) * | 2015-03-23 | 2015-07-22 | 金艳萍 | Hawthorn fragrance sweet potato stem pickle and making method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106962851A (en) * | 2017-03-29 | 2017-07-21 | 三只松鼠股份有限公司 | A kind of sour spicy ivy mosses and a making method thereof and preparation method thereof |
| CN107874186A (en) * | 2017-11-23 | 2018-04-06 | 五河童师傅食品有限公司 | A kind of preparation method of instant carrot piece |
| CN107981286A (en) * | 2017-12-21 | 2018-05-04 | 湖南省天香生物科技有限责任公司 | The industrialized preparing process of sweet potato leaves dried product |
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