CN109169861A - 一种胭脂萝卜脆片的制备方法 - Google Patents
一种胭脂萝卜脆片的制备方法 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
- 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
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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
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
本发明公开了一种胭脂萝卜脆片的制备方法,通过将胭脂萝卜预处理后切成厚度为1~2mm的薄皮,将该薄片置于70~80℃水中浸泡5~10分钟,捞起沥干;将枸杞子、刺五加、葛根、人参叶切割成1~2cm的小段,加入到水中中火熬制40~50min,冷却至80℃后用140目筛过滤得到滤液,在滤液中加入盐、蜂蜜搅拌均匀,得到浸渍液;将步骤(1)中沥干后的薄片置于浸渍液中,室温下浸渍20~60min后取出,沥干;将浸渍沥干后的胭脂萝卜片单层平铺、保鲜膜密封后速冻24h;将速冻后的胭脂萝卜片在保鲜膜扎孔后真空冷冻2d,取出干燥,在干燥后的胭脂萝卜片上均匀撒上调味料调味。本发明胭脂萝卜脆片增加了其食用价值,具有缓解疲劳、益智健脾、补充能量等一系列保健功效。
Description
技术领域
本发明属于食品加工技术领域,尤其涉及一种胭脂萝卜脆片的制备方法。
背景技术
目前对果蔬脆片的加工方式有热风干燥、微波干燥、红外干燥、热泵干燥、冻干技术等,大部分产品保留了果蔬的原始风味或者进行了简单的调味,并未通过前期处理添加其他功效。由此食材、药材的加工属性不同,开发出一种新型食品,尤其是食补类的食品,加工过程中如何能保证各食材的功效是至关重要的。
发明内容
本发明的目的在于提供一种具有益智健脾、补充能量功效的胭脂萝卜脆片的制备方法,通过中药浸渍液的浸泡处理后进行真空冷冻干燥,得到美味可口的休闲保健食品。
本发明是这样实现的,一种胭脂萝卜脆片的制备方法,该方法包括以下步骤:
(1)将胭脂萝卜预处理后切成厚度为1~2mm的薄皮,将该薄片置于70~80℃水中浸泡5~10分钟,捞起沥干;
(2)将枸杞子、刺五加、葛根、人参叶切割成1~2cm的小段,加入到水中中火熬制40~50min,冷却至80℃后用140目筛过滤得到滤液,在滤液中加入盐、蜂蜜搅拌均匀,得到浸渍液;其中,所述枸杞子、刺五加、葛根、人参叶、水、盐、蜂蜜的质量体积比为(10~25)g:(8~23)g:(7~22)g:(5~20)g:700mL:(10~20)g:(50~150)mL;
(3)将步骤(1)中沥干后的薄片置于浸渍液中,室温下浸渍20~60min后取出,沥干;将浸渍沥干后的胭脂萝卜片单层平铺、保鲜膜密封后速冻24h;
(4)将步骤(3)中速冻后的胭脂萝卜片在保鲜膜扎孔后真空冷冻2d,取出干燥,在干燥后的胭脂萝卜片上均匀撒上调味料调味。
优选地,在步骤(1)中,所述预处理为选择水分色泽俱佳、直径40~50mm的胭脂萝卜,清水浸泡,洗净泥沙。
优选地,在步骤(2)中,所述枸杞子、刺五加、葛根、人参叶、水、盐、蜂蜜的质量体积比为15g:13g:12g:10g:700mL:15g:100mL。
优选地,在步骤(3)中,所述速冻为在-18℃温度下速冻;薄片在浸渍液的浸渍时间为40min。
优选地,在步骤(4)中,所述调味料为食盐、味精、辣椒粉、洋葱粉按照1:1:2:5的比例混合均匀。
优选地,在步骤(4)中,所述真空冷冻为0Pa压力、-80℃温度下冷冻。
本发明克服现有技术的不足,提供一种胭脂萝卜脆片的制备方法,本发明将胭脂萝卜与中药材结合,通过真空冷冻干燥技术手段,制作出一款色泽诱人、味道可口、益智健脾、补充能量的休闲保健小零食,供给学生及上班族随时随地补充能量。
胭脂萝卜为涪陵特产,肉质鲜艳如胭脂,吃起来口感脆嫩,略有辣味,常用来做泡菜及天然色素提取。其含有丰富的蛋白质、膳食纤维、维生素B1/B2、脂肪、维生素A、果胶、糖类及钙、铁、锌等,具有助消化、消烦渴、通气化瘀的功效。
刺五加含五加苷、新刺五加苷、金丝桃苷、芝麻素、刺五加多糖PES-A、刺五加多糖PES-B等多种成分,具有抑制和兴奋中枢神经、抗疲劳、抗应激、增强适应性、抗菌、防辐射、调节白细胞免疫及抗癌作用。刺五加多作为功能食品的基料,加工成酒、丸、露、汁、饮料等产品。
葛根含异黄酮、葛皂醇、萜类、生物碱类、刺槐苷等成分,具有抗心律失常,改善脑循环,诱导癌细胞分化,提高记忆功能,增强免疫功能的作用,适合开发保健食品。国内外已开发出葛根面食、葛根饮料、葛根冰激凌、葛根红肠等系列保健食品。
人参茎叶含三萜类及其皂甙成分、黄酮类成分、挥发油、多种氨基酸、多糖、多种无机元素及多种过氧化物同工酶。能提高学习记忆力,降低血压,改善心功能及心肌缺血作用,提高耐缺氧能力,抑制血小板聚集,抗肿瘤,延缓衰老,抗疲劳等功效。
相比于现有技术的缺点和不足,本发明具有以下有益效果:
(1)本发明通过自制的中药浸渍液对胭脂萝卜片进行预处理,增加了其食用价值,具有缓解疲劳、益智健脾、补充能量等一系列保健功效。
(2)本发明通过真空冷冻技术进行干燥,极大地保留了胭脂萝卜的色泽和结构,与油炸膨化的方式相比更符合现代的健康饮食理念。
(3)本发明胭脂萝卜本身具有明亮的胭脂色,吸引消费者眼球,同时胭脂萝卜本身营养价值高,具有通气解忧的功效。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白,以下结合实施例,对本发明进行进一步详细说明。应当理解,此处所描述的具体实施例仅仅用以解释本发明,并不用于限定本发明。
实施例1
(1)预处理:选择水分色泽俱佳、直径40~50mm的胭脂萝卜,清水浸泡,洗净泥沙;
(2)切片:调整切片机刀片宽度为1~2mm,胭脂萝卜去皮后放入切片机,得到质地均匀的薄片;
(3)漂烫:将步骤(2)得到的薄片置于70~80℃水中浸泡5~10分钟,捞起沥干;
(4)浸渍
首先,浸渍液的制备具体为:浸渍液制作方法:称取枸杞子15g、刺五加13g、葛根12g、人参叶10g,切割成1~2cm的小段,加入700mL水中火熬制40分钟关火,待冷却至80℃后用140目筛过滤得到滤液;在滤液中加入15g盐、100mL蜂蜜搅拌均匀,得到浸渍液;
然后,将步骤(2)获得的胭脂萝卜片置于浸渍液中,室温下用保鲜膜密封40min后取出沥干;
(5)速冻:将浸渍沥干后的胭脂萝卜片单层平铺放入规格为145×20mm培养皿中,保鲜膜密封后放入冰箱,-18℃冷冻24h;
(6)抽真空:取出速冻后的胭脂萝卜片,保鲜膜扎孔后放入真空冷冻干燥机,压力0Pa,温度-80℃,时间2d后取出;
(7)调味:将经过干燥的胭脂萝卜片平铺,均匀撒上调味料(食盐、味精、辣椒粉、洋葱粉按照1:1:2:5的比例混合均匀)。
实施例2
该实施例与上述实施例1基本相同,差别之处在于在步骤(4)中:
浸渍液的制备具体为:称取枸杞子25g、刺五加23g、葛根22g、人参叶20g,切割成1-2cm的小段,加入700mL水中火熬制40分钟关火,待冷却至80℃后用140目筛过滤得到滤液;在滤液中加入20g盐、150mL蜂蜜搅拌均匀,得到浸渍液。
实施例3
该实施例与上述实施例1基本相同,差别之处在于在步骤(4)中:
浸渍液的制备具体为:称取枸杞子10g、刺五加8g、葛根7g、人参叶5g,切割成1~2cm的小段,加入700mL水中火熬制40分钟关火,待冷却至80℃后用140目筛过滤得到滤液;在滤液中加入10g盐、50mL蜂蜜搅拌均匀,得到浸渍液。
实施例4
该实施例与上述实施例1基本相同,差别之处在于在步骤(4)中:
首先,浸渍液的制备具体为:称取枸杞子15g、刺五加13g、葛根12g、人参叶10g,切割成1~2cm的小段,加入700mL水中火熬制40分钟关火,待冷却至80℃后用140目筛过滤得到滤液;在滤液中加入15g盐、100mL蜂蜜搅拌均匀,得到浸渍液;
然后,将步骤(2)获得的胭脂萝卜片置于浸渍液中,室温下用保鲜膜密封20min后取出沥干。
实施例5
该实施例与上述实施例1基本相同,差别之处在于在步骤(4)中:
首先,浸渍液的制备具体为:称取枸杞子15g、刺五加13g、葛根12g、人参叶10g,切割成1~2cm的小段,加入700mL水中火熬制40分钟关火,待冷却至80℃后用140目筛过滤得到滤液;在滤液中加入15g盐、100mL蜂蜜搅拌均匀,得到浸渍液;
然后,将步骤(2)获得的胭脂萝卜片置于浸渍液中,室温下用保鲜膜密封60min后取出沥干。
效果实施例
将实施例1~7制备的胭脂萝卜脆片进行感官评价,以30人组成评价小组,其中男、女各15名,在舒适的环境中进行感官评定实验,结果取其评定值的平均值,评分结果参考如下表1。
表1评分结果表
由表1的数据分析食品感官评价结果可知,本发明中的胭脂萝卜脆片浸渍液的最佳配方为:枸杞子15g、刺五加13g、人参叶10g、葛根12g、食盐15g、蜂蜜100mL,合理浸渍时间为40分钟。本发明所制备的胭脂萝卜脆片在外观、香味、口感、脆度上均能被消费者所接受和喜爱。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等,均应包含在本发明的保护范围之内。
Claims (6)
1.一种胭脂萝卜脆片的制备方法,其特征在于,该方法包括以下步骤:
(1)将胭脂萝卜预处理后切成厚度为1~2mm的薄皮,将该薄片置于70~80℃水中浸泡5~10分钟,捞起沥干;
(2)将枸杞子、刺五加、葛根、人参叶切割成1~2cm的小段,加入到水中中火熬制40~50min,冷却至80℃后用140目筛过滤得到滤液,在滤液中加入盐、蜂蜜搅拌均匀,得到浸渍液;其中,所述枸杞子、刺五加、葛根、人参叶、水、盐、蜂蜜的质量体积比为(10~25)g:(8~23)g:(7~22)g:(5~20)g:700mL:(10~20)g:(50~150)mL;
(3)将步骤(1)中沥干后的薄片置于浸渍液中,室温下浸渍20~60min后取出,沥干;将浸渍沥干后的胭脂萝卜片单层平铺、保鲜膜密封后速冻24h;
(4)将步骤(3)中速冻后的胭脂萝卜片在保鲜膜扎孔后真空冷冻2d,取出干燥,在干燥后的胭脂萝卜片上均匀撒上调味料调味。
2.如权利要求1所述的胭脂萝卜脆片的制备方法,其特征在于,在步骤(1)中,所述预处理为选择水分色泽俱佳、直径40~50mm的胭脂萝卜,清水浸泡,洗净泥沙。
3.如权利要求1所述的胭脂萝卜脆片的制备方法,其特征在于,在步骤(2)中,所述枸杞子、刺五加、葛根、人参叶、水、盐、蜂蜜的质量体积比为15g:13g:12g:10g:700mL:15g:100mL。
4.如权利要求1所述的胭脂萝卜脆片的制备方法,其特征在于,在步骤(3)中,所述速冻为在-18℃温度下速冻;薄片在浸渍液的浸渍时间为40min。
5.如权利要求1所述的胭脂萝卜脆片的制备方法,其特征在于,在步骤(4)中,所述调味料为食盐、味精、辣椒粉、洋葱粉按照1:1:2:5的比例混合均匀。
6.如权利要求1所述的胭脂萝卜脆片的制备方法,其特征在于,在步骤(4)中,所述真空冷冻为0Pa压力、-80℃温度下冷冻。
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