CN106901263A - A kind of Snakegourd Fruit is crisp dry - Google Patents
A kind of Snakegourd Fruit is crisp dry Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes; Antibiotics
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention mainly relates to food technology field, it is crisp dry to disclose a kind of Snakegourd Fruit, is made up of following raw material：Snakegourd Fruit, yam flour, gorgon euryale seed powder, Bifidobacterium, bacillus subtilis, Angel saccharomyces cerevisiae, xylo-oligosaccharide, salt, spice, lysozyme, Pyracantha extract, arrow-leaved oleaster extract；Delicate fragrance is strong, it is salty it is comfortable in, nutrition is balanced, and it is sharp and clear directly to eat, after heating it is outer it is sliding in it is crisp, the processing method for enriching Snakegourd Fruit, income improves 16.4%；Low temperature drying is carried out after Snakegourd Fruit slitting, moisture is reduced, it is to avoid soft rotten；Snakegourd Fruit tarts up and nutritional ingredient through one time fermentation, makes sweet mouthfeel, fine and smooth smooth；Adding gorgon euryale seed powder carries out secondary fermentation, increases mellowness and healthcare function, antibacterial sterilization；Adding plant extracts carries out tumbling, increases sharp and clear sense, abundant nutrition and plant fragrance, strengthens healthcare function；Add xylo-oligosaccharide, spice and lysozyme, increase local flavor, it is salty it is comfortable in, suppress varied bacteria growing, shelf life is up to 24 months.
Description
Technical field
It is crisp dry the invention mainly relates to food technology field, more particularly to a kind of Snakegourd Fruit.
Background technology
Snakegourd Fruit, alias balsam pear, potyvirus, crow melon, root (Chinese medicine name root of Chinese trichosanthes), fruit (Chinese medicine name snakegourd reality), pericarp (Chinese medicine
The name fruit-rind of Chinese trichosanthes), seed (Chinese medicine name semen trichosanthis), can moistening lung eliminating the phlegm, urge benefit breast milk, nourish beauty, relax bowel, feel at ease to support
God, anti-inflammation is antiviral, builds up resistance, anticancer suppression cancer.Presently commercially available Snakegourd Fruit is mostly used for Chinese medicine, is rarely used for cooking
Leisure food is prepared food and processed, the plantation and development of Snakegourd Fruit is significantly limit, the income of peasant household is reduced.
The content of the invention
It is crisp dry it is an object of the invention to provide a kind of Snakegourd Fruit in order to make up the defect of prior art.
A kind of Snakegourd Fruit is crisp dry, is made up of the raw material of following weight portion：Snakegourd Fruit 95 ~ 97, yam flour 17 ~ 19, gorgon euryale seed powder 13 ~
15th, Bifidobacterium 2 ~ 3, bacillus subtilis 2 ~ 3, Angel saccharomyces cerevisiae 2 ~ 3, xylo-oligosaccharide 8 ~ 10, salt 1.3 ~ 1.5, perfume are pungent
Material 0.5 ~ 0.7, lysozyme 0.04 ~ 0.06, Pyracantha extract 0.5 ~ 0.7, arrow-leaved oleaster extract 0.5 ~ 0.7.
Described Snakegourd Fruit, is green fresh Snakegourd Fruit.
Described spice, is made up of the raw material of following weight portion：Capsicum 17 ~ 19, pepper 13 ~ 15, fennel seeds 11 ~ 13,
Anistree 11 ~ 13, all raw materials are crushed to 60 ~ 80 mesh by tsaoko 7 ~ 9, cassia bark 7 ~ 9, cardamom 6 ~ 8, cumin 6 ~ 8, obtain spice.
Described Pyracantha extract, is to clean fiery spine, is crushed to 60 ~ 80 mesh, adds fiery 40 ~ 50 times of bodies of amount of spine weight
Fraction for 64 ~ 66% alcoholic solution, in 33 ~ 35kHz ultrasounds 40 ~ 50 minutes, it was original 1/15 that heating is concentrated into volume,
Filtering, filtrate is dried, and obtains Pyracantha extract.
Described arrow-leaved oleaster extract, is to clean jews marro, is crushed, and adds 70 ~ 80 times of water of amount of arrow-leaved oleaster weight, and heating is boiled
After boiling, soak 20 ~ 25 minutes, continue heating to be concentrated into volume is original 1/20, filtrate is dried in filtering, obtain arrow-leaved oleaster extraction
Thing.
A kind of crisp dry preparation method of Snakegourd Fruit, specifically includes following steps：
（1）Snakegourd Fruit is cleaned, remove seed, cut, length is 4 ~ 5cm, and 46 ~ 48 DEG C of drying to water content are 38 ~ 40%, obtain Snakegourd Fruit bar；
（2）Yam flour is added into Snakegourd Fruit bar, the water of Snakegourd Fruit bar total amount 1/2 is added, stirred, add Bifidobacterium and withered grass bud
Spore bacillus, is placed in 32 ~ 34 DEG C and ferments 8 ~ 10 hours, carries out one time fermentation, tarts up and nutritional ingredient, makes sweet mouthfeel, carefully
It is greasy smooth, obtain one time fermentation Snakegourd Fruit；
（3）One time fermentation Snakegourd Fruit will be added in gorgon euryale seed powder, add Angel saccharomyces cerevisiae, be well mixed, be placed in 28 ~ 30 DEG C of fermentations 16
~ 18 hours, increase mellowness and healthcare function, antibacterial sterilization obtains secondary fermentation Snakegourd Fruit；
（4）Salt, Pyracantha extract and arrow-leaved oleaster extract are added into secondary fermentation Snakegourd Fruit, tumbling 20 ~ 30 minutes is placed in 12 ~ 14
DEG C infiltration 4 ~ 6 hours are stood, increase the sharp and clear sense of Snakegourd Fruit, abundant nutrition and plant fragrance strengthen healthcare function, obtain tumbling melon
Beach wormwood；
（5）Xylo-oligosaccharide, spice and lysozyme are mixed, plus a small amount of water, stir, tumbling Snakegourd Fruit is added, it is placed in 121 DEG C
Steam 10 ~ 15 minutes, take out, be well mixed, freeze-drying to water content is 3 ~ 5%, reduce nutrition leak, it is loose sharp and clear, obtain Snakegourd Fruit
It is crisp dry；
（6）Vacuum packaging, 32 ~ 34kGy radiation sterilization, inspection obtains finished product.
The crisp dry eating method of the Snakegourd Fruit, opens packaging, directly eats, after being also placed in heating 3 ~ 4 minutes in steam
It is edible.
It is an advantage of the invention that：A kind of Snakegourd Fruit that the present invention is provided is crisp dry, and delicate fragrance is strong, it is salty it is comfortable in, nutrition is balanced, directly
Connect edible sharp and clear, outer sliding interior crisp after heating, the processing method for enriching Snakegourd Fruit, income improves 16.4%；Carried out after Snakegourd Fruit slitting
Low temperature drying, reduces moisture, increases the intensity of Snakegourd Fruit, it is to avoid soft rotten；Snakegourd Fruit tarts up and nutritional ingredient through one time fermentation,
Make sweet mouthfeel, it is fine and smooth smooth；Adding gorgon euryale seed powder carries out secondary fermentation, increases mellowness and healthcare function, antibacterial sterilization；Add and plant
Thing extract carries out tumbling, increases the sharp and clear sense of Snakegourd Fruit, abundant nutrition and plant fragrance, strengthens healthcare function；Add oligomeric wood
Sugar, spice and lysozyme, increase local flavor, it is salty it is comfortable in, aromatic flavour suppresses varied bacteria growing, without any additive, safety
Health, shelf life is up to 24 months；It is freeze-dried, nutrition leak is reduced, it is loose sharp and clear.
Specific embodiment
Below the present invention is illustrated with specific embodiment.
Embodiment 1
A kind of Snakegourd Fruit is crisp dry, is made up of the raw material of following weight portion：It is Snakegourd Fruit 95, yam flour 17, gorgon euryale seed powder 13, Bifidobacterium 2, withered
Careless bacillus 2, Angel saccharomyces cerevisiae 2, xylo-oligosaccharide 8, salt 1.3, spice 0.5, lysozyme 0.04, Pyracantha extract
0.5th, arrow-leaved oleaster extract 0.5.
Described Snakegourd Fruit, is green fresh Snakegourd Fruit.
Described spice, is made up of the raw material of following weight portion：Capsicum 17, pepper 13, fennel seeds 11, anistree 11, grass
Really 7, all raw materials are crushed to 60 mesh by cassia bark 7, cardamom 6, cumin 6, obtain spice.
Described Pyracantha extract, is to clean fiery spine, is crushed to 60 mesh, adds fiery 40 times of volume fractions of amount of spine weight
It is 64% alcoholic solution, ultrasonic 40 minutes in 33kHz, it is original 1/15 that heating is concentrated into volume, filtrate is dried in filtering,
Obtain Pyracantha extract.
Described arrow-leaved oleaster extract, is to clean jews marro, is crushed, and adds 70 times of water of amount of arrow-leaved oleaster weight, and heating is boiled
Afterwards, soak 20 ~ 25 minutes, continue heating to be concentrated into volume is original 1/20, filtrate is dried in filtering, obtains arrow-leaved oleaster extract.
A kind of crisp dry preparation method of Snakegourd Fruit, specifically includes following steps：
（1）Snakegourd Fruit is cleaned, remove seed, cut, length is 4 ~ 5cm, and 46 DEG C of drying to water content are 38 ~ 40%, obtain Snakegourd Fruit bar；
（2）Yam flour is added into Snakegourd Fruit bar, the water of Snakegourd Fruit bar total amount 1/2 is added, stirred, add Bifidobacterium and withered grass bud
Spore bacillus, is placed in 32 DEG C and ferments 10 hours, obtains one time fermentation Snakegourd Fruit；
（3）One time fermentation Snakegourd Fruit will be added in gorgon euryale seed powder, add Angel saccharomyces cerevisiae, be well mixed, be placed in 30 DEG C of fermentations 16 small
When, obtain secondary fermentation Snakegourd Fruit；
（4）By salt, Pyracantha extract and arrow-leaved oleaster extract add secondary fermentation Snakegourd Fruit, tumbling 20 ~ 30 minutes, be placed in 12 DEG C it is quiet
Infiltration 6 hours is put, tumbling Snakegourd Fruit is obtained；
（5）Xylo-oligosaccharide, spice and lysozyme are mixed, plus a small amount of water, stir, tumbling Snakegourd Fruit is added, it is placed in 121 DEG C
Steam 10 minutes, take out, be well mixed, freeze-drying to water content is 3 ~ 5%, obtains Snakegourd Fruit crisp dry；
（6）Vacuum packaging, 32 ~ 34kGy radiation sterilization, inspection obtains finished product.
The crisp dry eating method of the Snakegourd Fruit, opens packaging, directly eats, after being also placed in heating 3 ~ 4 minutes in steam
It is edible.
Embodiment 2
A kind of Snakegourd Fruit is crisp dry, is made up of the raw material of following weight portion：Snakegourd Fruit 96, yam flour 18, gorgon euryale seed powder 14, Bifidobacterium 2.5,
Bacillus subtilis 2.5, Angel saccharomyces cerevisiae 2.5, xylo-oligosaccharide 9, salt 1.4, spice 0.6, lysozyme 0.05, fiery spine carry
Take thing 0.6, arrow-leaved oleaster extract 0.6.
Described Snakegourd Fruit, is green fresh Snakegourd Fruit.
Described spice, is made up of the raw material of following weight portion：Capsicum 18, pepper 14, fennel seeds 12, anistree 12, grass
Really 8, all raw materials are crushed to 60 mesh by cassia bark 8, cardamom 7, cumin 7, obtain spice.
Described Pyracantha extract, is to clean fiery spine, is crushed to 60 mesh, adds fiery 45 times of volume fractions of amount of spine weight
It is 65% alcoholic solution, ultrasonic 45 minutes in 34kHz, it is original 1/15 that heating is concentrated into volume, filtrate is dried in filtering,
Obtain Pyracantha extract.
Described arrow-leaved oleaster extract, is to clean jews marro, is crushed, and adds 75 times of water of amount of arrow-leaved oleaster weight, and heating is boiled
Afterwards, soak 20 ~ 25 minutes, continue heating to be concentrated into volume is original 1/20, filtrate is dried in filtering, obtains arrow-leaved oleaster extract.
Prepare and eating method, with embodiment 1.
Embodiment 3
A kind of Snakegourd Fruit is crisp dry, is made up of the raw material of following weight portion：It is Snakegourd Fruit 97, yam flour 19, gorgon euryale seed powder 15, Bifidobacterium 3, withered
Careless bacillus 3, Angel saccharomyces cerevisiae 3, xylo-oligosaccharide 10, salt 1.5, spice 0.7, lysozyme 0.06, Pyracantha extract
0.7th, arrow-leaved oleaster extract 0.7.
Described Snakegourd Fruit, is green fresh Snakegourd Fruit.
Described spice, is made up of the raw material of following weight portion：Capsicum 19, pepper 15, fennel seeds 13, anistree 13, grass
Really 9, all raw materials are crushed to 80 mesh by cassia bark 9, cardamom 8, cumin 8, obtain spice.
Described Pyracantha extract, is to clean fiery spine, is crushed to 80 mesh, adds fiery 50 times of volume fractions of amount of spine weight
It is 66% alcoholic solution, ultrasonic 50 minutes in 35kHz, it is original 1/15 that heating is concentrated into volume, filtrate is dried in filtering,
Obtain Pyracantha extract.
Described arrow-leaved oleaster extract, is to clean jews marro, is crushed, and adds 80 times of water of amount of arrow-leaved oleaster weight, and heating is boiled
Afterwards, soak 20 ~ 25 minutes, continue heating to be concentrated into volume is original 1/20, filtrate is dried in filtering, obtains arrow-leaved oleaster extract.
Prepare and eating method, with embodiment 1.
Comparative example 1
Removal yam flour and gorgon euryale seed powder, remaining is prepared and eating method, with embodiment 1.
Comparative example 2
Removal Bifidobacterium and bacillus subtilis, remaining is prepared and eating method, with embodiment 1.
Comparative example 3
Removal Angel saccharomyces cerevisiae, remaining is prepared and eating method, with embodiment 1.
Comparative example 4
Removal Pyracantha extract and arrow-leaved oleaster extract, remaining is prepared and eating method, with embodiment 1.
Comparative example 5
Removal step（1）Drying, remaining prepare and eating method, with embodiment 1.
Comparative example 6
Removal step（3）, gorgon euryale seed powder exists（2）Add, remaining is prepared and eating method, with embodiment 1.
Comparative example 7
Removal step（4）Tumbling, remaining prepare and eating method, with embodiment 1.
Embodiment and the crisp dry index contrast of comparative example Snakegourd Fruit：
The people of subject 100 of health is randomly choosed, crisp dry to the Snakegourd Fruit of each group to carry out subjective appreciation, random selection embodiment and right
The Snakegourd Fruit of ratio is crisp dry appropriate, and grinding is smashed, and detects protein and Vitamin C content, and embodiment and comparative example Snakegourd Fruit are crisp dry
Index contrast is shown in Table 1.
Table 1：Embodiment and the crisp dry index contrast of comparative example Snakegourd Fruit
From the results shown in Table 1, the Snakegourd Fruit of embodiment is crisp dry, and delicate fragrance is strong, it is salty it is comfortable in, directly eat it is sharp and clear, heating
Outer sliding interior crisp afterwards, protein and vitamin c content is high, nutrient health, illustrates that the Snakegourd Fruit of present invention offer is crisp dry with preferable
Mouthfeel and nutritive index.
Claims (7)
1. a kind of Snakegourd Fruit is crisp dry, it is characterised in that be made up of the raw material of following weight portion：Snakegourd Fruit 95 ~ 97, yam flour 17 ~ 19, Gorgon euryale
Real powder 13 ~ 15, Bifidobacterium 2 ~ 3, bacillus subtilis 2 ~ 3, Angel saccharomyces cerevisiae 2 ~ 3, xylo-oligosaccharide 8 ~ 10, salt 1.3 ~
1.5th, spice 0.5 ~ 0.7, lysozyme 0.04 ~ 0.06, Pyracantha extract 0.5 ~ 0.7, arrow-leaved oleaster extract 0.5 ~ 0.7.
2. Snakegourd Fruit is crisp dry according to claim 1, it is characterised in that described Snakegourd Fruit, is green fresh Snakegourd Fruit.
3. Snakegourd Fruit is crisp dry according to claim 1, it is characterised in that described spice, by the raw material group of following weight portion
Into：Capsicum 17 ~ 19, pepper 13 ~ 15, fennel seeds 11 ~ 13, anistree 11 ~ 13, tsaoko 7 ~ 9, cassia bark 7 ~ 9, cardamom 6 ~ 8, cumin 6 ~ 8,
All raw materials are crushed to 60 ~ 80 mesh, spice is obtained.
4. Snakegourd Fruit is crisp dry according to claim 1, it is characterised in that described Pyracantha extract, is to clean fiery spine, crushes
To 60 ~ 80 mesh, add fiery 40 ~ 50 times of volume fractions of amount of spine weight for 64 ~ 66% alcoholic solution, in 33 ~ 35kHz ultrasounds 40 ~
50 minutes, it was original 1/15 that heating is concentrated into volume, and filtrate is dried in filtering, obtains Pyracantha extract.
5. Snakegourd Fruit is crisp dry according to claim 1, it is characterised in that described arrow-leaved oleaster extract, is to clean jews marro, powder
It is broken, 70 ~ 80 times of water of amount of arrow-leaved oleaster weight are added, after heating is boiled, soak 20 ~ 25 minutes, continue heating to be concentrated into volume is original
1/20 for coming, filtering, filtrate is dried, and obtains arrow-leaved oleaster extract.
6. the crisp dry preparation method of Snakegourd Fruit described in a kind of claim 1, it is characterised in that specifically include following steps：
（1）Snakegourd Fruit is cleaned, remove seed, cut, length is 4 ~ 5cm, and 46 ~ 48 DEG C of drying to water content are 38 ~ 40%, obtain Snakegourd Fruit bar；
（2）Yam flour is added into Snakegourd Fruit bar, the water of Snakegourd Fruit bar total amount 1/2 is added, stirred, add Bifidobacterium and withered grass bud
Spore bacillus, is placed in 32 ~ 34 DEG C and ferments 8 ~ 10 hours, obtains one time fermentation Snakegourd Fruit；
（3）One time fermentation Snakegourd Fruit will be added in gorgon euryale seed powder, add Angel saccharomyces cerevisiae, be well mixed, be placed in 28 ~ 30 DEG C of fermentations 16
~ 18 hours, obtain secondary fermentation Snakegourd Fruit；
（4）Salt, Pyracantha extract and arrow-leaved oleaster extract are added into secondary fermentation Snakegourd Fruit, tumbling 20 ~ 30 minutes is placed in 12 ~ 14
DEG C stand infiltration 4 ~ 6 hours, obtain tumbling Snakegourd Fruit；
（5）Xylo-oligosaccharide, spice and lysozyme are mixed, plus a small amount of water, stir, tumbling Snakegourd Fruit is added, it is placed in 121 DEG C
Steam 10 ~ 15 minutes, take out, be well mixed, freeze-drying to water content is 3 ~ 5%, obtains Snakegourd Fruit crisp dry；
（6）Vacuum packaging, 32 ~ 34kGy radiation sterilization, inspection obtains finished product.
7. the crisp dry eating method of Snakegourd Fruit described in a kind of any one of claim 1 ~ 6, it is characterised in that open packaging, directly food
With being also placed in heating in steam and eaten after 3 ~ 4 minutes.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734643A (en) * | 2013-11-28 | 2014-04-23 | 湖州立方农艺科技发展有限公司 | Production processing technology for dried sweet potatoes |
| CN104621564A (en) * | 2015-02-05 | 2015-05-20 | 南京农业大学 | Dried fig product rich in gamma-aminobutyric acid and production method of dried fig product |
| CN106173642A (en) * | 2016-06-30 | 2016-12-07 | 潜山县有余瓜蒌开发有限责任公司 | One is relieved inflammation or internal heat skin care Fructus Trichosanthis juice and preparation method thereof |
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2016
- 2016-12-31 CN CN201611267944.0A patent/CN106901263A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734643A (en) * | 2013-11-28 | 2014-04-23 | 湖州立方农艺科技发展有限公司 | Production processing technology for dried sweet potatoes |
| CN104621564A (en) * | 2015-02-05 | 2015-05-20 | 南京农业大学 | Dried fig product rich in gamma-aminobutyric acid and production method of dried fig product |
| CN106173642A (en) * | 2016-06-30 | 2016-12-07 | 潜山县有余瓜蒌开发有限责任公司 | One is relieved inflammation or internal heat skin care Fructus Trichosanthis juice and preparation method thereof |
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