CN108719872A - A kind of fine fat Vegetable paper of high microsteping and preparation method thereof - Google Patents
A kind of fine fat Vegetable paper of high microsteping and preparation method thereof Download PDFInfo
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- CN108719872A CN108719872A CN201810504458.9A CN201810504458A CN108719872A CN 108719872 A CN108719872 A CN 108719872A CN 201810504458 A CN201810504458 A CN 201810504458A CN 108719872 A CN108719872 A CN 108719872A
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- 238000002360 preparation method Methods 0.000 title abstract description 13
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- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 24
- 229920002752 Konjac Polymers 0.000 claims abstract description 23
- 235000000832 Ayote Nutrition 0.000 claims abstract description 22
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 22
- 240000001980 Cucurbita pepo Species 0.000 claims abstract description 22
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 22
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 22
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 22
- 235000013312 flour Nutrition 0.000 claims abstract description 21
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 45
- 239000000203 mixture Substances 0.000 claims description 17
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- 239000011521 glass Substances 0.000 claims description 8
- 239000005457 ice water Substances 0.000 claims description 8
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- 239000010985 leather Substances 0.000 claims description 8
- 238000005360 mashing Methods 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 239000001814 pectin Substances 0.000 claims description 8
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- 229920001277 pectin Polymers 0.000 claims description 8
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 8
- 235000013824 polyphenols Nutrition 0.000 claims description 8
- 238000005096 rolling process Methods 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 3
- 238000012545 processing Methods 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 claims 2
- 244000131522 Citrus pyriformis Species 0.000 claims 2
- 244000205754 Colocasia esculenta Species 0.000 claims 1
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- 230000006651 lactation Effects 0.000 claims 1
- 235000011837 pasties Nutrition 0.000 claims 1
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- 239000000843 powder Substances 0.000 claims 1
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- 239000003053 toxin Substances 0.000 abstract description 2
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- 235000011430 Malus pumila Nutrition 0.000 abstract 1
- 235000015103 Malus silvestris Nutrition 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- 239000007788 liquid Substances 0.000 description 7
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- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 241000588724 Escherichia coli Species 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
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 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 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
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- 238000001514 detection method Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
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- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
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- 238000001727 in vivo Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 229960003646 lysine Drugs 0.000 description 1
- 235000018977 lysine Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
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- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000000474 nursing effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
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- 230000035790 physiological processes and functions Effects 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses fine fat Vegetable papers of a kind of high microsteping and preparation method thereof, the main raw material including carrot, konjaku flour, pumpkin, apple jam, citrus fruit fibres, triglyceride oil, carrot contains multivitamin and carrotene, also contains high microsteping ingredient, citrus fruit fibres increase the content of Vegetable paper dietary fiber, and also contain cellulosic and vitamin in apple skin, with good health-care effect, moreover it is possible to no apple skin will be abandoned in the past and made full use of；In conjunction with the toxin expelling of konjaku, defaecation, diuresis, fine fat effect, triglyceride oil reduces interior fat, inhibits weight gain, reduce the function of blood fat, and the Vegetable paper of the present invention can more be promoted to play the effect of fine fat.And then in good taste, delicious Vegetable paper is prepared, so that Vegetable paper is not only maintained the nutritional ingredient of raw material, the Vegetable paper of high microsteping also has the function of good fine fat.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of fine fat Vegetable paper of high microsteping and its preparation side
Method.
Background technology
Obesity refers to body fat, especially a kind of state caused by triglycerides accumulation excessively.Due to food intake
Excessive or organism metabolism change and cause body fat accumulation excessively to cause excessively to increase and cause human pathology, physiological change
Or it is latent.And fat main the reason is that modern people cannot keep on a diet well, the high snacks etc. of intake excessive power,
If a snacks with fine fat effect of design, can not only provide the health product for having certain function of health of people, also
With huge market prospects.
Dietary fiber has highly important physiological function to human body, is generally acknowledged functional food ingredient, the United Nations defends
The intake of everyone daily dietary fiber of raw organization prescribed is 16~24g, and the food of high microsteping has higher abdomen full sense, can subtract
Few intake to food, and the auxiliary ingredient for having fine fat effect, can more be conducive to control of the obese patient to weight.In vegetables
Containing many fibre compositions, dietary fiber, vitamin, mineral in original vegetables can be retained by being prepared into Vegetable paper
Matter, carrotene and various trace elements, while liquid has the advantages that low sugar, low sodium, low fat, low in calories, unique flavor, food
With conveniently, the convenient leisure product of health can be become.
China Patent No. CN100401915 discloses a kind of nutrition reinforced type Vegetable paper and its production method, using film forming
Vegetable paper is produced with homogenate technology, Vegetable paper is mainly by vegetables, sodium alginate, sodium carboxymethylcellulose, starch, protein, dimension
The ingredients such as raw element A, vitamin D, vitamin B1, lysine, the Vegetable paper color and luster and taste being prepared are preferable, and have additional nutrients
The content of element, it is convenient.The Vegetable paper is although full of nutrition, but fiber content is still insufficient for the requirement of people, special
It is not dietary fiber.
Currently, the product of fruits and vegetables still has the prodigious market space on the market, there is the Vegetable paper of certain fine fat function
It needs to be continuously developed and manufacture.
Invention content
The purpose of the present invention is to provide fine fat Vegetable paper of a kind of high microsteping and preparation method thereof, can not only reduce in vivo
The accumulation of fat inhibits weight gain, also has good health-care effect.
To achieve the above object, the present invention provides the following technical solution：
A kind of fine fat Vegetable paper of high microsteping includes the raw material of following parts by weight：35~50 parts of carrot, konjaku flour 5~10
Part, 1~20 part of pumpkin, 1~10 part of apple jam, 8~20 parts of citrus fruit fibres, 1~3 part of triglyceride oil.
Further, the fine fat Vegetable paper of the high microsteping includes the raw material of following parts by weight：40~45 parts of carrot,
6~8 parts of konjaku flour, 5~15 parts of pumpkin, 3~7 parts of apple jam, 11~17 parts of citrus fruit fibres, 1.5~2.5 parts of triglyceride oil.
Further, the fine fat Vegetable paper of the high microsteping includes the raw material of following parts by weight：42.5 parts of carrot,
7 parts of konjaku flour, 10 parts of pumpkin, 5 parts of apple jam, 14 parts of citrus fruit fibres, 2.0 parts of triglyceride oil.
In addition, also providing the preparation method of the fine fat Vegetable paper of high microsteping, include the following steps：(1) prepared by apple jam：It will
Belt leather apple cleans up, and 0.1% citric acid is added in remove seed slice, and 0.1% polyglyceryl fatty acid ester is fitted into interlayer cylinder,
It is passed through steam, heat up and is stirred, it is made to dissolve uniformly；By sterilizing, apple jam is obtained after detecting step, it is spare；
(2) carrot, pumpkin are cleaned up into rear stripping and slicing, it is 80~100 DEG C that temperature, which is added, mass fraction is 0.1~
In 0.3% citric acid solution, 0.5~1.0min of blanching takes out, after being cooled down with ice water rapidly, is put into tissue mashing machine in time,
Break into paste mixture；
(3) konjaku flour, citrus fruit fibres, triglyceride oil are added into paste mixture,
Pectin solution is added, the tea polyphenols of 0.1~0.3g/kg are uniformly mixed and carry out colloid mill；
(4) rolling is in blocks on a glass, and thickness control obtains Vegetable paper at 0.5~1.5 millimeter；(5) apple jam is made
It is spread evenly across in two layers of Vegetable paper for sandwich sunken material, sandwich thickness is 1~1.5 millimeter, is sliced, goes out after microwave drying treatment
Bacterium, packaging obtain the product of the present invention.
Compared with prior art, the device have the advantages that it is as follows：The Vegetable paper of the present invention is main former with carrot
Material, be aided with konjaku flour, pumpkin, citrus fruit fibres, triglyceride oil, by multiple allotment, adjusting process be prepared it is in good taste,
Delicious Vegetable paper makes Vegetable paper not only maintain the nutritional ingredient of raw material, and the Vegetable paper of high microsteping is also with good
Fine fat function.Wherein, carrot contains multivitamin and carrotene, also contains high microsteping ingredient, and citrus fruit fibres are added in vegetable
The content of Vegetable paper dietary fiber is increased in the preparation of dish paper, and also contains cellulosic and vitamin in apple skin, is had good
Good health-care effect, moreover it is possible to no apple skin will be abandoned in the past and made full use of；In conjunction with the toxin expelling of konjaku, defaecation, diuresis, fine fat
Effect, triglyceride oil reduce interior fat, inhibit weight gain, reduce the function of blood fat, can more promote the vegetables of the present invention
Paper plays the effect of fine fat.
Specific implementation mode
Below in conjunction with specific embodiment, the present invention is further elaborated：
Embodiment 1
A kind of fine fat Vegetable paper of high microsteping includes the raw material of following parts by weight：35 parts of carrot, 5 parts of konjaku flour, pumpkin 1
Part, 1 part of apple jam, 8 parts of citrus fruit fibres, 1 part of triglyceride oil.
The preparation method of Vegetable paper is as follows：
(1) prepared by apple jam：Belt leather apple is cleaned up, remove seed slice, 0.1% citric acid is added, 0.1% is poly- sweet
Oil and fat acid esters is fitted into interlayer cylinder, is passed through steam, heats up and stirs, it is made to dissolve uniformly；By sterilizing, after detecting step
Apple jam is obtained, it is spare；
(2) carrot, pumpkin are cleaned up into rear stripping and slicing, it is 80 DEG C that temperature, which is added, and mass fraction is that 0.1% citric acid is molten
In liquid, blanching 0.5min takes out, after being cooled down with ice water rapidly, is put into tissue mashing machine, breaks into paste mixture in time；
(3) konjaku flour, citrus fruit fibres, triglyceride oil are added into paste mixture, pectin solution are added,
The tea polyphenols of 0.1g/kg are uniformly mixed and carry out colloid mill；
(4) rolling is in blocks on a glass, and thickness control obtains Vegetable paper at 0.5 millimeter；
(5) it is spread evenly across apple jam as sandwich sunken material in two layers of Vegetable paper, sandwich thickness is 1 millimeter, and microwave is dry
It is sliced, sterilizes after dry processing, packaging obtains the product of the present invention.
Embodiment 2
A kind of fine fat Vegetable paper of high microsteping includes the raw material of following parts by weight：50 parts of carrot, 10 parts of konjaku flour, pumpkin
20 parts, 10 parts of apple jam, 20 parts of citrus fruit fibres, 3 parts of triglyceride oil.
The preparation method of Vegetable paper is as follows：
(1) prepared by apple jam：Belt leather apple is cleaned up, remove seed slice, 0.1% citric acid is added, 0.1% is poly- sweet
Oil and fat acid esters is fitted into interlayer cylinder, is passed through steam, heats up and stirs, it is made to dissolve uniformly；By sterilizing, after detecting step
Apple jam is obtained, it is spare；
(2) carrot, pumpkin are cleaned up into rear stripping and slicing, it is 100 DEG C that temperature, which is added, and mass fraction is that 0.3% citric acid is molten
In liquid, blanching 1.0min takes out, after being cooled down with ice water rapidly, is put into tissue mashing machine, breaks into paste mixture in time；
(3) konjaku flour, citrus fruit fibres, triglyceride oil are added into paste mixture, pectin solution are added,
The tea polyphenols of 0.3g/kg are uniformly mixed and carry out colloid mill；
(4) rolling is in blocks on a glass, and thickness control obtains Vegetable paper at 1.5 millimeters；
(5) it is spread evenly across apple jam as sandwich sunken material in two layers of Vegetable paper, sandwich thickness is 1.5 millimeters, microwave
It is sliced, sterilizes after drying process, packaging obtains the product of the present invention.
Embodiment 3
A kind of fine fat Vegetable paper of high microsteping includes the raw material of following parts by weight：42.5 parts of carrot, 7 parts of konjaku flour, pumpkin
10 parts, 5 parts of apple jam, 14 parts of citrus fruit fibres, 2.0 parts of triglyceride oil.
The preparation method of Vegetable paper is as follows：
(1) prepared by apple jam：Belt leather apple is cleaned up, remove seed slice, 0.1% citric acid is added, 0.1% is poly- sweet
Oil and fat acid esters is fitted into interlayer cylinder, is passed through steam, heats up and stirs, it is made to dissolve uniformly；By sterilizing, after detecting step
Apple jam is obtained, it is spare；
(2) carrot, pumpkin are cleaned up into rear stripping and slicing, it is 90 DEG C that temperature, which is added, and mass fraction is that 0.2% citric acid is molten
In liquid, blanching 0.8min takes out, after being cooled down with ice water rapidly, is put into tissue mashing machine, breaks into paste mixture in time；
(3) konjaku flour, citrus fruit fibres, triglyceride oil are added into paste mixture, pectin solution are added,
The tea polyphenols of 0.2g/kg are uniformly mixed and carry out colloid mill；
(4) rolling is in blocks on a glass, and thickness control obtains Vegetable paper at 1.0 millimeters；
(5) it is spread evenly across apple jam as sandwich sunken material in two layers of Vegetable paper, sandwich thickness is 1.0 millimeters, microwave
It is sliced, sterilizes after drying process, packaging obtains the product of the present invention.
Comparative example 1
A kind of fine fat Vegetable paper of high microsteping includes the raw material of following parts by weight：A kind of fine fat Vegetable paper of high microsteping includes
The raw material of following parts by weight：20 parts of carrot, 5 parts of konjaku flour, 25 parts of pumpkin, 15 parts of apple jam, 5 parts of citrus fruit fibres, diglyceride
5 parts of oil.
The preparation method of Vegetable paper is as follows：
(1) prepared by apple jam：Belt leather apple is cleaned up, remove seed slice, 0.1% citric acid is added, 0.1% is poly- sweet
Oil and fat acid esters is fitted into interlayer cylinder, is passed through steam, heats up and stirs, it is made to dissolve uniformly；By sterilizing, after detecting step
Apple jam is obtained, it is spare；
(2) carrot, pumpkin are cleaned up into rear stripping and slicing, it is 90 DEG C that temperature, which is added, and mass fraction is that 0.2% citric acid is molten
In liquid, blanching 0.8min takes out, after being cooled down with ice water rapidly, is put into tissue mashing machine, breaks into paste mixture in time；
(3) konjaku flour, citrus fruit fibres, triglyceride oil are added into paste mixture, pectin solution are added,
The tea polyphenols of 0.2g/kg are uniformly mixed and carry out colloid mill；
(4) rolling is in blocks on a glass, and thickness control obtains Vegetable paper at 1.0 millimeters；
(5) it is spread evenly across apple jam as sandwich sunken material in two layers of Vegetable paper, sandwich thickness is 1.0 millimeters, microwave
It is sliced, sterilizes after drying process, packaging obtains the product of the present invention.
Comparative example 2
A kind of fine fat Vegetable paper of high microsteping includes the raw material of following parts by weight：42.5 parts of carrot, 7 parts of konjaku flour, pumpkin
10 parts, 5 parts of apple jam, 14 parts of citrus fruit fibres, 2.0 parts of triglyceride oil.
The preparation method of Vegetable paper is as follows：
(1) prepared by apple jam：Belt leather apple is cleaned up, remove seed slice, 0.5% citric acid is added, 0.5% is poly- sweet
Oil and fat acid esters is fitted into interlayer cylinder, is passed through steam, heats up and stirs, it is made to dissolve uniformly；By sterilizing, after detecting step
Apple jam is obtained, it is spare；
(2) carrot, pumpkin are cleaned up into rear stripping and slicing, it is 75 DEG C that temperature, which is added, and mass fraction is that 0.8% citric acid is molten
In liquid, blanching 3min takes out, after being cooled down with ice water rapidly, is put into tissue mashing machine, breaks into paste mixture in time；
(3) konjaku flour, citrus fruit fibres, triglyceride oil are added into paste mixture, pectin solution are added,
The tea polyphenols of 0.5g/kg are uniformly mixed and carry out colloid mill；
(4) rolling is in blocks on a glass, and thickness control obtains Vegetable paper at 1.0 millimeters；
(5) it is spread evenly across apple jam as sandwich sunken material in two layers of Vegetable paper, sandwich thickness is 1.0 millimeters, microwave
It is sliced, sterilizes after drying process, packaging obtains the product of the present invention.
Comparative example 3
A kind of fine fat Vegetable paper of high microsteping includes the raw material of following parts by weight：42.5 parts of carrot, 7 parts of konjaku flour, pumpkin
10 parts, 5 parts of apple jam.
The preparation method of Vegetable paper is as follows：
(1) prepared by apple jam：Belt leather apple is cleaned up, remove seed slice, 0.1% citric acid is added, 0.1% is poly- sweet
Oil and fat acid esters is fitted into interlayer cylinder, is passed through steam, heats up and stirs, it is made to dissolve uniformly；By sterilizing, after detecting step
Apple jam is obtained, it is spare；
(2) carrot, pumpkin are cleaned up into rear stripping and slicing, it is 90 DEG C that temperature, which is added, and mass fraction is that 0.2% citric acid is molten
In liquid, blanching 0.8min takes out, after being cooled down with ice water rapidly, is put into tissue mashing machine, breaks into paste mixture in time；
(3) konjaku flour is added into paste mixture, pectin solution is added, the tea polyphenols of 0.2g/kg are uniformly mixed
Carry out colloid mill；
(4) rolling is in blocks on a glass, and thickness control obtains Vegetable paper at 1.0 millimeters；
(5) it is spread evenly across apple jam as sandwich sunken material in two layers of Vegetable paper, sandwich thickness is 1.0 millimeters, microwave
It is sliced, sterilizes after drying process, packaging obtains the product of the present invention.
The vegetables paper product of Examples 1 to 3 and comparative example 1~3 is subjected to quality inspection, result is：Vegetable paper is bright-colored, water
Divide and be less than 10%, total number of bacteria is less than 150/gram, and Escherichia coli are less than 30/gram, pathogenic bacteria are not detected, it is residual that pesticide is not detected
It stays, is safety food therefore.
Vegetable paper is detected, weighs the content of the dietary fiber in 100g each group Vegetable papers measurement Vegetable paper respectively such as
The following table 1.
Table 1
| Group | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 |
| Content | 6.5 | 6.2 | 6.3 | 5.2 | 4.9 | 2.4 |
The data analysis from detection data is it is found that the Vegetable paper of the present invention is rich in cellulose or high dietary-fiber (>=6g/
100g)。
30 adult experimental rabbits are chosen, 6 groups is equally divided into, raises respectively in separate metabolic cage, raising is high
The food of fat make experimental rabbit in partially fertile weight, the weight for each group rabbit of weighing respectively before the Vegetable paper for feeding the present invention
Amount, is averaged.Room temperature maintains 23 ± 2 DEG C, illumination 12 hours, and fasting 24 hours is after the exclusion of internal food, respectively by vegetable
Dish paper is put into, and rabbit is allowed arbitrarily to ingest, and after one week of continuous nursing, weighs the average weight of each group rabbit.It the results are shown in Table 2.
Table 2
By the data analysis of table 2 it is found that the Vegetable paper of the present invention has certain fine fat effect.
Therefore above example only shows several embodiments of the present invention, the description thereof is more specific and detailed, but can not be
And it is interpreted as the limitation range to patent of the present invention.It should be noted that：It is any to be engaged in professional and technical personnel, all have the ability
Using the technology contents having revealed that, some are made to it and changes or modifies, becomes the equivalent embodiment of equivalent variations.According to this hair
Bright technical spirit carries out simple modification, equivalent change and modification to the present invention, belongs in the range of technical solution of the present invention.
Claims (4)
1. a kind of fine fat Vegetable paper of high microsteping, which is characterized in that include the raw material of following parts by weight：35~50 parts of carrot, evil spirit
5~10 parts of taro powder, 1~20 part of pumpkin, 1~10 part of apple jam, 8~20 parts of citrus fruit fibres, 1~3 part of triglyceride oil.
2. the fine fat Vegetable paper of high microsteping according to claim 1, which is characterized in that include the raw material of following parts by weight：
40~45 parts of carrot, 6~8 parts of konjaku flour, 5~15 parts of pumpkin, 3~7 parts of apple jam, 11~17 parts of citrus fruit fibres, diglyceride
1.5~2.5 parts of oil.
3. the fine fat Vegetable paper of high microsteping according to claim 2, which is characterized in that include the raw material of following parts by weight：
42.5 parts of carrot, 7 parts of konjaku flour, 10 parts of pumpkin, 5 parts of apple jam, 14 parts of citrus fruit fibres, 2.0 parts of triglyceride oil.
4. a kind of method preparing the fine fat Vegetable paper such as claims 1 to 3 any one of them high microsteping, which is characterized in that
Include the following steps：
(1) prepared by apple jam：Belt leather apple is cleaned up, 0.1% citric acid, 0.1% polyglycerol ester is added in remove seed slice
Fat acid esters is fitted into interlayer cylinder, and promoting lactation steam heats up and stirs, it is made to dissolve uniformly；By sterilizing, obtained after detecting step
Apple jam, it is spare；
(2) carrot, pumpkin are cleaned up into rear stripping and slicing, it is 80~100 DEG C that temperature, which is added, and mass fraction is 0.1~0.3% lemon
In lemon acid solution, 0.5~1.0min of blanching takes out, after being cooled down with ice water rapidly, is put into tissue mashing machine, breaks into slurry in time
Pasty mixture；
(3) konjaku flour, citrus fruit fibres, triglyceride oil are added into paste mixture, addition pectin solution, 0.1~
The tea polyphenols of 0.3g/kg are uniformly mixed and carry out colloid mill；
(4) rolling is in blocks on a glass, and thickness control obtains Vegetable paper at 0.5~1.5 millimeter；
(5) it is spread evenly across apple jam as sandwich sunken material in two layers of Vegetable paper, sandwich thickness is 1~1.5 millimeter, and microwave is dry
It is sliced, sterilizes after dry processing, packaging obtains the product of the present invention.
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Application publication date: 20181102 |