CN107467603A - A kind of processing method of Snakegourd Fruit seed - Google Patents
A kind of processing method of Snakegourd Fruit seed Download PDFInfo
- Publication number
- CN107467603A CN107467603A CN201710540358.7A CN201710540358A CN107467603A CN 107467603 A CN107467603 A CN 107467603A CN 201710540358 A CN201710540358 A CN 201710540358A CN 107467603 A CN107467603 A CN 107467603A
- Authority
- CN
- China
- Prior art keywords
- snakegourd fruit
- fruit seed
- seed
- processing method
- snakegourd
- 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
- 235000008326 Trichosanthes anguina Nutrition 0.000 title claims abstract description 70
- 244000078912 Trichosanthes cucumerina Species 0.000 title claims abstract description 70
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 69
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 6
- 241000894006 Bacteria Species 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 4
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims description 3
- 235000013736 caramel Nutrition 0.000 claims description 3
- 235000009569 green tea Nutrition 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 102000002322 Egg Proteins Human genes 0.000 claims 1
- 108010000912 Egg Proteins Proteins 0.000 claims 1
- 210000004681 ovum Anatomy 0.000 claims 1
- 239000004575 stone Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 9
- 238000010828 elution Methods 0.000 abstract description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000001932 seasonal effect Effects 0.000 abstract description 2
- 230000035807 sensation Effects 0.000 abstract description 2
- 235000019615 sensations Nutrition 0.000 abstract description 2
- 244000005700 microbiome Species 0.000 description 4
- 244000241257 Cucumis melo Species 0.000 description 3
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 3
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 3
- 235000006793 Artemisia stelleriana Nutrition 0.000 description 2
- 244000252230 Artemisia stelleriana Species 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 235000006413 coastal sagewort Nutrition 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 240000005308 Juniperus chinensis Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 241000218989 Trichosanthes Species 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000002146 bilateral effect Effects 0.000 description 1
- 238000004737 colorimetric analysis Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000003050 experimental design method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000001117 sulphuric acid Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B07—SEPARATING SOLIDS FROM SOLIDS; SORTING
- B07B—SEPARATING SOLIDS FROM SOLIDS BY SIEVING, SCREENING, SIFTING OR BY USING GAS CURRENTS; SEPARATING BY OTHER DRY METHODS APPLICABLE TO BULK MATERIAL, e.g. LOOSE ARTICLES FIT TO BE HANDLED LIKE BULK MATERIAL
- B07B13/00—Grading or sorting solid materials by dry methods, not otherwise provided for; Sorting articles otherwise than by indirectly controlled devices
-
- 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
Abstract
The present invention is on a kind of processing method of Snakegourd Fruit seed, compared with the method for traditional elution Snakegourd Fruit seed, adds the speed that saccharomycete accelerates flesh corruption so that flesh becomes soft, and Snakegourd Fruit seed is easy to elute, and the elution with seasonal Snakegourd Fruit seed is cleaner；Seed is taken off with yeast method, the number that seed is cleaned with water is reduced, meanwhile, there is no stick glutinous sensation for the seed surface after cleaning.More preferably, Snakegourd Fruit seed is successfully peeled off faster, saves the time, promotes production efficiency, while loosens Snakegourd Fruit seed shell, facilitates tasty with edible, the flavor of abundant Snakegourd Fruit seed.
Description
Technical field
The present invention relates to food processing field, relates generally to a kind of processing method of Snakegourd Fruit seed.
Background technology
Snakegourd Fruit seed also known as Snakegourd Seed, trichosanthes seed, semen trichosanthis, Chinese juniper beach wormwood are real etc., are the drying and ripening fruit of Snakegourd Fruit or bilateral Snakegourd Fruit
Real, tool moistening lung for removing phlegm, the work(of laxation defaecation are usually used in that cough caused by dryness phlegm is glutinous, dry constipation of intestines.As people are medicinal to Snakegourd Fruit and Snakegourd Fruit seed
Value recognization gos deep into, and it, which is worth, increasingly obtains everybody accreditation, and Snakegourd Fruit seed increases in edible, medicinal etc. demand,
On the ground such as Sichuan, Anhui, Zhejiang, Shandong, cultivated area is also more and more wider.However, Snakegourd Fruit seed is stripped out from snake gourd fruit pulp
Technique is but very cumbersome.After peelling off PERICARPIUM TRICHOSANTHIS, snake gourd fruit pulp is tightly wrapped in Snakegourd Fruit seed, and the more fleshes of seed are hard, and seed is embedded
It is very deep, therefore want quick Snakegourd Fruit seed of successfully peeling off and be not easy very much.Therefore, find it is a kind of it is simple, conveniently, cost it is cheap
The method for sloughing snake gourd fruit pulp, it is urgent problem to be solved.Luo Xue etc. exists《Microorganism auxiliary elution Snakegourd Fruit submethod》In with Snakegourd Fruit
Flesh is research object, to the starch in snake gourd fruit pulp, total reducing sugar and is gone back using enzymolysis-anthrone colorimetry, phend-sulphuric acid and DNS methods
Originality sugared content is measured, and is carried out constituent analysis, is determined the selection of microorganism；According to the life characteristic of microorganism, using ferment
Female bacterium auxiliary, using orthogonal experimental design method, Best experimental condition is found, make every effort to provide a kind of microorganism auxiliary and slough snake gourd fruit pulp
Method and saccharomycete be used to slough the purposes of snake gourd fruit pulp.
The content of the invention
The present invention successfully peels off Snakegourd Fruit seed in order to more preferable, faster, saves the time, promotes production efficiency, loosen simultaneously
Snakegourd Fruit seed shell, facilitate a kind of tasty with edible, the flavor of abundant Snakegourd Fruit seed, there is provided processing method of Snakegourd Fruit seed.
A kind of processing method of Snakegourd Fruit seed, it is characterised in that it is made up of following step：
1）, by the fresh Snakegourd Fruit seed preliminary crushing with flesh, be put into 1.5-3 times and measure activated bacterium powder concentration as 2.2 × 106-2.0
×107Cuf/mL saccharomycete solution, it is 30-32 DEG C that constant temperature water tank, which keeps bacterium solution temperature, stands 72-120 hours, stirs seed
It is kept completely separate and comes with flesh, then rinsed 2-3 times with water, you can obtains clean Snakegourd Fruit seed；
2）, by step 1 gained Snakegourd Fruit seed in 60-65 DEG C of aeration-drying 50-60 minute, be cooled to room temperature, place into and fill 120-
In 135 DEG C of hot cobble kettles, the ratio of cobble and Snakegourd Fruit seed is 30：1-2, the 1/5-1/3 in kettle space is accounted for, in 20-30r/min at the uniform velocity
Agitation upset 20-25 minutes, sift out Snakegourd Fruit seed；
3）, step 2 gained Snakegourd Fruit seed is cooled down after, add 10-12% green teas, 5-6% dried orange peels, 20-23% caramel, 50-60% and take off
Fat milk and 5-8 times measure boiling water, and 5-8 minutes are boiled in boiling, then impregnate 3-5 hours, it is standby to filter out Snakegourd Fruit seed；
4）, by step 3 gained Snakegourd Fruit seed in 60-65 DEG C of aeration-drying 60-90 minute, bake fragrant 13-15 then at 200-230W microwaves
Minute.
It is an advantage of the invention that：
A kind of processing method of Snakegourd Fruit seed of the present invention, rich in abundant protein and sugar in snake gourd fruit pulp, these compositions are micro-
Biological growth provides good life condition, also provides shortcut for elution Snakegourd Fruit seed.With the side of traditional elution Snakegourd Fruit seed
Method is compared, and adds the speed that saccharomycete accelerates flesh corruption so that flesh becomes soft, and Snakegourd Fruit seed is easy to elute, with seasonal Snakegourd Fruit
The elution of seed is cleaner；Seed is taken off with yeast method, the number that seed is cleaned with water is reduced, meanwhile, there is no glutinous for the seed surface after cleaning
Glutinous sensation.Meanwhile this method to Snakegourd Fruit seed in itself and fanout free region.Cobble is heated into high temperature to mix with Snakegourd Fruit seed, stirred
During conduct heat, and by beat make melon shell divide.It is tasty rapid because melon shell shake line makes dipping effect good.It is simultaneously edible
Person reduces resistance, conveniently shells.
Embodiment
The present invention is further illustrated below by specific embodiment.
Embodiment one
A kind of processing method of Snakegourd Fruit seed, it is characterised in that it is made up of following step：
1）, by the fresh Snakegourd Fruit seed preliminary crushing with flesh, it is 2.0 × 10 to be put into 1.5 times of activated bacterium powder concentration of amount7cuf/mL
Saccharomycete solution, it is 32 DEG C that constant temperature water tank, which keeps bacterium solution temperature, stands 72 hours, stirs seed and flesh being kept completely separate and come,
Rinsed 2 times with water again, you can obtain clean Snakegourd Fruit seed；
2）, by step 1 gained Snakegourd Fruit seed in 65 DEG C of aeration-drying 50 minutes, be cooled to room temperature, place into and fill 135 DEG C of hot cobbles
In kettle, the ratio of cobble and Snakegourd Fruit seed is 30：1,1/3, the 20r/min for accounting for kettle space at the uniform velocity stirs upset 25 minutes, sifts out melon
Beach wormwood seed；
3）, will add 10% green tea, 6% dried orange peel, 23% caramel, 50% defatted milk and 5 times of amounts after the cooling of step 2 gained Snakegourd Fruit seed and open
Water, boiling are boiled 8 minutes, then impregnate 3 hours, it is standby to filter out Snakegourd Fruit seed；
4）, by step 3 gained Snakegourd Fruit seed in 65 DEG C of aeration-drying 60 minutes, it is roasting fragrant 13 minutes then at 200W microwaves.
Claims (5)
1. a kind of processing method of Snakegourd Fruit seed, it is characterised in that it is made up of following step：
1）, by the fresh Snakegourd Fruit seed preliminary crushing with flesh, be put into 1.5-3 times and measure activated saccharomycete solution, constant temperature water tank is quiet
72-120 hours are put, stirs seed and flesh being kept completely separate and comes, then are rinsed 2-3 times with water, you can obtain clean Snakegourd Fruit seed；
2）, by step 1 gained Snakegourd Fruit seed in 60-65 DEG C of aeration-drying 50-60 minute, be cooled to room temperature, place into and fill hot ovum
In stone kettle, the ratio of cobble and Snakegourd Fruit seed is 30：1-2, the 1/5-1/3 in kettle space is accounted for, upset is at the uniform velocity stirred in 20-30r/min
20-25 minutes, sift out Snakegourd Fruit seed；
3）, step 2 gained Snakegourd Fruit seed is cooled down after, add 10-12% green teas, 5-6% dried orange peels, 20-23% caramel, 50-60% and take off
Fat milk and 5-8 times measure boiling water, and boiling boils 5-8 minutes, then impregnates, it is standby to filter out Snakegourd Fruit seed；
4）, by step 3 gained Snakegourd Fruit seed in 60-65 DEG C of aeration-drying 60-90 minute, bake fragrant 13-15 then at 200-230W microwaves
Minute.
A kind of 2. processing method of Snakegourd Fruit seed according to claim 1, it is characterised in that step 1 bacterium powder concentration be 2.2 ×
106-2.0×107cuf/mL。
A kind of 3. processing method of Snakegourd Fruit seed according to claim 1, it is characterised in that step 1 constant temperature water tank bacterium solution temperature
For 30-32 DEG C.
4. the processing method of a kind of Snakegourd Fruit seed according to claim 1, it is characterised in that the hot cobble of step 2 is heated to 120-
135℃。
5. the processing method of a kind of Snakegourd Fruit seed according to claim 1, it is characterised in that step 3 dip time is that 3-5 is small
When.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710540358.7A CN107467603A (en) | 2017-07-05 | 2017-07-05 | A kind of processing method of Snakegourd Fruit seed |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710540358.7A CN107467603A (en) | 2017-07-05 | 2017-07-05 | A kind of processing method of Snakegourd Fruit seed |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107467603A true CN107467603A (en) | 2017-12-15 |
Family
ID=60595492
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710540358.7A Pending CN107467603A (en) | 2017-07-05 | 2017-07-05 | A kind of processing method of Snakegourd Fruit seed |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107467603A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101946923A (en) * | 2009-11-13 | 2011-01-19 | 洽洽食品股份有限公司 | Method for processing semen trichosanthis |
| CN103877142A (en) * | 2014-03-26 | 2014-06-25 | 四川回春堂药业连锁有限公司 | Method for removing pulp of snake gourd fruit by virtue of assistance of microorganisms |
-
2017
- 2017-07-05 CN CN201710540358.7A patent/CN107467603A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101946923A (en) * | 2009-11-13 | 2011-01-19 | 洽洽食品股份有限公司 | Method for processing semen trichosanthis |
| CN103877142A (en) * | 2014-03-26 | 2014-06-25 | 四川回春堂药业连锁有限公司 | Method for removing pulp of snake gourd fruit by virtue of assistance of microorganisms |
Non-Patent Citations (1)
| Title |
|---|
| 罗雪等: "微生物辅助洗脱瓜蒌籽方法", 《食品科技》 * |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171215 |