CN109198510A - A kind of preparation method of the fluffy paper dish of alkali - Google Patents
A kind of preparation method of the fluffy paper dish of alkali Download PDFInfo
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- CN109198510A CN109198510A CN201811178033.XA CN201811178033A CN109198510A CN 109198510 A CN109198510 A CN 109198510A CN 201811178033 A CN201811178033 A CN 201811178033A CN 109198510 A CN109198510 A CN 109198510A
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- suaeda
- homogenate
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- paper
- alkali
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- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 239000003513 alkali Substances 0.000 title description 50
- 239000000654 additive Substances 0.000 claims abstract description 23
- 230000000996 additive effect Effects 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 17
- 241000201912 Suaeda Species 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 9
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 9
- 239000000853 adhesive Substances 0.000 claims abstract description 7
- 230000001070 adhesive effect Effects 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 241000586290 Suaeda salsa Species 0.000 claims abstract description 6
- 239000011248 coating agent Substances 0.000 claims abstract description 6
- 238000000576 coating method Methods 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 5
- 238000010009 beating Methods 0.000 claims abstract 3
- 235000013311 vegetables Nutrition 0.000 claims description 42
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 18
- 240000000588 Hericium erinaceus Species 0.000 claims description 16
- 235000007328 Hericium erinaceus Nutrition 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 239000002002 slurry Substances 0.000 claims description 11
- 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 claims description 10
- 108010010803 Gelatin Proteins 0.000 claims description 10
- 235000007164 Oryza sativa Nutrition 0.000 claims description 10
- 235000013312 flour Nutrition 0.000 claims description 10
- 239000008273 gelatin Substances 0.000 claims description 10
- 229920000159 gelatin Polymers 0.000 claims description 10
- 235000019322 gelatine Nutrition 0.000 claims description 10
- 235000011852 gelatine desserts Nutrition 0.000 claims description 10
- 235000009566 rice Nutrition 0.000 claims description 10
- 235000010413 sodium alginate Nutrition 0.000 claims description 10
- 239000000661 sodium alginate Substances 0.000 claims description 10
- 229940005550 sodium alginate Drugs 0.000 claims description 10
- 239000011734 sodium Substances 0.000 claims description 8
- 229910052708 sodium Inorganic materials 0.000 claims description 8
- -1 sodium carboxymethyl vitamin Chemical class 0.000 claims description 8
- 229930003231 vitamin Natural products 0.000 claims description 8
- 235000013343 vitamin Nutrition 0.000 claims description 8
- 239000011782 vitamin Substances 0.000 claims description 8
- 229940088594 vitamin Drugs 0.000 claims description 8
- 235000011187 glycerol Nutrition 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000000265 homogenisation Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000010792 warming Methods 0.000 claims description 6
- 108010073771 Soybean Proteins Proteins 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 235000019710 soybean protein Nutrition 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 229940014259 gelatin Drugs 0.000 claims 3
- 229960005150 glycerol Drugs 0.000 claims 3
- 240000007594 Oryza sativa Species 0.000 claims 1
- 206010053615 Thermal burn Diseases 0.000 claims 1
- 239000007864 aqueous solution Substances 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 235000013409 condiments Nutrition 0.000 claims 1
- 238000010298 pulverizing process Methods 0.000 claims 1
- 238000010008 shearing Methods 0.000 claims 1
- 238000004513 sizing Methods 0.000 claims 1
- 239000000243 solution Substances 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 238000003860 storage Methods 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000002000 scavenging effect Effects 0.000 abstract description 4
- 235000013402 health food Nutrition 0.000 abstract description 2
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 abstract 1
- 240000003259 Brassica oleracea var. botrytis Species 0.000 abstract 1
- 241000238631 Hexapoda Species 0.000 abstract 1
- 241000607479 Yersinia pestis Species 0.000 abstract 1
- 201000010099 disease Diseases 0.000 abstract 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract 1
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 235000006180 nutrition needs Nutrition 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 8
- 206010033546 Pallor Diseases 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 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 5
- 238000005520 cutting process Methods 0.000 description 5
- 239000006185 dispersion Substances 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- 238000007654 immersion Methods 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000000465 moulding Methods 0.000 description 5
- 238000012856 packing Methods 0.000 description 5
- 235000015424 sodium Nutrition 0.000 description 5
- 150000003722 vitamin derivatives Chemical class 0.000 description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 4
- 229930003268 Vitamin C Natural products 0.000 description 4
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 235000019154 vitamin C Nutrition 0.000 description 4
- 239000011718 vitamin C Substances 0.000 description 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 3
- 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 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 229910052698 phosphorus Inorganic materials 0.000 description 3
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 3
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 3
- 235000019750 Crude protein Nutrition 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 210000004204 blood vessel Anatomy 0.000 description 2
- 230000006837 decompression Effects 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 208000019622 heart disease Diseases 0.000 description 2
- 230000002218 hypoglycaemic effect Effects 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000019608 salt taste sensations Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 235000016425 Arthrospira platensis Nutrition 0.000 description 1
- 240000002900 Arthrospira platensis Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000003560 Valerianella locusta Nutrition 0.000 description 1
- 240000004668 Valerianella locusta Species 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 208000038016 acute inflammation Diseases 0.000 description 1
- 230000006022 acute inflammation Effects 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 230000003321 amplification Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 239000007970 homogeneous dispersion Substances 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 238000003199 nucleic acid amplification method Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 229940082787 spirulina Drugs 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种碱蓬纸菜的制备方法，包括如下步骤：选取无病虫害、生长良好的鲜绿碱蓬嫩茎叶，清洗干净；将碱蓬茎叶置于浓度为0.1～0.5wt％的碳酸氢钠沸水溶液中热烫1～3min，迅速取出放入冷水中冷却，取出沥干；然后与预先配制好的添加剂混合液一同放入到组织捣碎机中进行打浆，制得匀浆液；再将匀浆液升温至40～50℃，加入胶黏剂，搅拌均匀后冷却至室温，加入调味品进行涂布、干燥和揭片等工艺步骤制得所述的碱蓬纸菜。本发明制得的碱蓬纸菜对DPPH自由基具有优异的清除作用，另外，本发明的碱蓬纸菜保留了原有的风味和营养保健成分，而且适宜长时间存放，是一种符合未来人类营养需求的便于贮存和携带保健食品。
The invention discloses a preparation method of Suaeda salsa, which comprises the following steps: selecting fresh green Suaeda green stems and leaves that are free from diseases and insect pests and growing well, and washing them; blanched in the sodium bicarbonate boiling water solution for 1 to 3 minutes, quickly took it out and put it in cold water to cool, took out and drained; then put it into the tissue masher together with the pre-prepared additive mixture for beating to obtain a homogenate. Then, the homogenate is heated to 40-50° C., an adhesive is added, the mixture is evenly stirred, and then cooled to room temperature, and seasoning is added to carry out the process steps of coating, drying, and peeling to obtain the Suaeda cauliflower. The Suaeus chinensis prepared by the invention has an excellent scavenging effect on DPPH free radicals. In addition, the Suaeda serrata of the present invention retains the original flavor and nutritional and health care components, and is suitable for long-term storage, which is a future-proof solution. It is convenient to store and carry health food for human nutritional needs.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of preparation method of the fluffy paper dish of alkali.
Background technique
Paper dish, also referred to as Vegetable paper are to process vegetables, auxiliary material and adhesive etc. are added, by shaping and drying system
At a kind of mache food.China's yield of vegetables accounts for 30% of world wide production or so, but every year there are about 30% fresh vegetables because
It is wasted for the reasons such as unsalable, therefore the exploitation of paper dish has far reaching significance.Paper dish not only remains the nutritional ingredient in vegetables,
And have the characteristics that low sugar, low sodium, low fat and low in calories, unique flavor, easily storage, Portable belt, be it is a kind of environmentally protective and
Instant food full of nutrition.The main component of vegetables is dietary fiber and vitamin, and the colloidal substance contained is seldom, therefore
The difficult forming of Vegetable paper, wherein the selection of binder and dry technology are very crucial to paper dish is successfully prepared.
The culture that hericium erinaceus powder is Hericium erinaceus to be obtained by liquid submerged fermentation technology by separation, extract and
It is dried to obtain.Containing a large amount of many kinds of substance such as protein-based, organic acid and glycoside in Hericium erinaceus powder, nutrition is rich
Richness, the amino acid contained have reached 17 kinds, and having 8 kinds of amino acid among this is that needed by human body is wanted.In the Hericium erinaceus of every 100g, egg
White matter content has reached 26.3g, fat content 4.2g, carbohydrate content reached 44.9g and thick containing 6.4g
Fiber.Moreover, various trace elements are also contained in Hericium erinaceus, such as the content of phosphorus has reached 856mg, calcium reaches
2mg, carrot are known as 0.01mg.
The fluffy cauline leaf of alkali and seed nutritional ingredient are completely complete, except rich in fat, in addition to protein, minerals, microelement and
The rich content of micro-element, for example, the fluffy fresh taper of 100g alkali point 1175mg containing carrotene, vitamin B 220110mg, vitamin
C 78mg also contains other microelements, such as Ca, P, Fe, Zn, Se, many indexs be all higher than spirulina, during alkali is fluffy
Ca, P, Fe content are above the vegetables such as spinach, tomato and carrot；Vitamin C content is higher than or is equivalent to general vegetables；Dimension life
Plain B2 content is 5~8 times of general vegetables；High 10 times or so of the more general food of amount containing Se.
According to supplementary Amplifications of the Compendium of Materia Medica introduction, Suaeda salsa property: salt is cool nontoxic；Function: heat-clearing, passiveness.Some researches show that,
The esterification product of the fluffy extract of alkali has apparent inhibiting effect to acute inflammation, and the separating extractive of seedling also has body
Play the role of enhancing non-specific immune function.Medical research shows that Suaeda plant seed oil develops institute rich in growth in humans
Required fatty acid, linoleic acid plus linolenic acid, and unsaturated fatty acid content is high, has hypoglycemic, decompression, expansion blood vessel, prevention and treatment
Heart disease and enhance human immunity equal medicinal functions.
Because the alkali fluffy tender dish phase only has 50~60 days, exploitation is easy to maintain and easily for throughout the year edible product, becomes
Needed for the consumption of people.Paper dish is processed by alkali is fluffy, on the one hand can solve alkali it is fluffy in the harvest busy season due to storing not in time plus
Work and the perishability of itself and caused by waste, on the other hand can enrich people consumption needed for snack food type.
In conclusion alkali it is fluffy have all multi-nutrients, have good health-care efficacy, have great economic value with
Social value, and on Vehicles Collected from Market there are no it is a kind of by alkali it is fluffy be processed into paper dish with reach alkali it is fluffy possessed by health-care efficacy.Alkali
There is fluffy paper dish important production development to be worth, but is not still produced and utilized at present.
The above-mentioned reason in basis, spy propose the application.
Summary of the invention
In view of the problems of the existing technology, the purpose of the present invention is to provide a kind of preparation method of the fluffy paper dish of alkali, solutions
It has determined nutrition and health care ingredients from lossing present in existing Vegetable paper production and processing technology, storage and has eaten inconvenient problem.
And also there is better tensile tension and excellent DPPH radicals scavenging effect using the fluffy paper dish of alkali made from the method for the present invention.
In order to realize above-mentioned purpose of the invention, The technical solution adopted by the invention is as follows:
A kind of preparation method of the fluffy paper dish of alkali, the method specifically comprise the following steps:
(1) sorting, cleaning
Choose fresh nothing rot, tissue tight, the fluffy vegetables of the preferable alkali of color be raw material, cleaned up with flowing water；
(2) color protection
Blanching in the sodium bicarbonate boiling water that concentration is 0.1~0.5wt% is put by alkali that step (1) cleans up is fluffy
Alkali fluffy pick up after blanching, is drained and is put into rapidly 2~6min of immersion in cold water by 1~3min；
(3) it is beaten
The fluffy vegetables of alkali after step (2) color protection step process are put into together with preparatory prepared additive mixed liquor
It is beaten into tissue mashing machine, puree is crushed, homogenate is then warming up to 40~50 DEG C, adhesive, stirring is added
It is cooled to room temperature after uniformly, obtains homogenate；Wherein: concentration of the additive in homogenate is 0.5~1wt%, described
Concentration of the adhesive in homogenate is 0.5~1.0wt%；
(4) homogeneous
The homogenate that step (3) is obtained in high speed shear dispersion machine, be added flavouring after carry out homogenization 3~
5min obtains homogeneous juice slurry；
(5) film forms
The homogeneous juice slurry that step (4) obtains is uniformly coated on molding flat plate mold surface, and spreads to film thin layer；
(6) it dries, take off film
The film thin layer that step (5) obtains is put into togerther drying in air dry oven together with carrier, when dish paper moisture contains
Amount takes out carrier when being 8~12wt%, and carrier is separated with dish paper；
(7) cutting, packaging
The Vegetable paper that step (6) separation obtains is cut into fritter of uniform size, using damp-prrof packing, is obtained described
The fluffy paper dish finished product of alkali.
Further, the concentration of sodium bicarbonate described in above-mentioned technical proposal step (2) is 0.3wt%.
Further, additive described in above-mentioned technical proposal step (3) include carboxymethyl vitamin sodium, sodium alginate,
Glycerol, gelatin and hericium erinaceus powder, the quality of the carboxymethyl vitamin sodium, sodium alginate, glycerol, gelatin and hericium erinaceus powder
Than for 20~30:20~30:10~20:1~5:10~20.
Preferably, carboxymethyl vitamin sodium described in above-mentioned technical proposal step (3), sodium alginate, glycerol, gelatin and
The mass ratio of hericium erinaceus powder is 25:20:15:3:15.
Further, additive described in above-mentioned technical proposal step (3) further includes soybean protein isolate.
Further, the preparation method of additive mixed liquor described in above-mentioned technical proposal step (3) is as follows:
By additive be added to in the hot water of the quality such as the fluffy vegetables of fresh soda, be stirred until homogeneous dispersion after be made.
Further, adhesive described in above-mentioned technical proposal step (3) is preferably glutinous rice flour.
Further, flavouring type described in above-mentioned technical proposal step (4) can be according to the difference of the production fluffy paper dish of alkali
Taste selects to add, and can be original flavor, spiced, spiced salt taste, sweet taste, curried any one of taste and spicy.
Further, coating thickness described in above-mentioned technical proposal step (5) is 2~4mm.
Further, carrier described in above-mentioned technical proposal step (5) is baking tray.
Compared with prior art, the invention has the following beneficial effects:
(1) the fluffy paper dish of alkali made from the method for the present invention is rich in crude protein, crude fibre, has in the identical situation of water content
There is better tensile tension, in addition, the fluffy paper dish of alkali produced by the present invention also has excellent DPPH radicals scavenging effect.
(2) the fluffy paper dish of alkali made from the method for the present invention is few relative to the fluffy vegetable nutrient ingredients from lossing of fresh soda, storage and food
With conveniently；And the present invention is added to hericium erinaceus powder in the production fluffy paper dish technique of alkali, has hypoglycemic, decompression, expansion blood vessel, prevents
It controls heart disease and enhances human immunity equal healthcare functions.
(3) present invention is processed into paper dish for fresh soda is fluffy, is suitable for storing for a long time, solve alkali it is fluffy the harvest busy season due to
Store not in time, process and the perishability of itself and caused by waste, be a kind of to meet being convenient for for following mankind's nutritional need
Storage and carrying health food, snack food type needed for also enriching people's consumption.
Detailed description of the invention
Fig. 1 is that the fluffy paper dish of alkali made from the embodiment of the present invention 1~4 and vitamin C compare the clearance rate of DPPH free radical
Figure.
Specific embodiment
Below with reference to case study on implementation and attached drawing, invention is further described in detail.The implementation case is with skill of the present invention
Implemented under premised on art, provides detailed embodiment and specific operating process now to illustrate that the present invention has and create
Property, but protection scope of the present invention case study on implementation not limited to the following.
The information for including according to the application, to those skilled in the art can be easily to essence of the invention
Really description carries out various changes, without departing from spirit and scope of the appended claims.It should be understood that the scope of the present invention is not
Process, property defined by being confined to or component, because these embodiments and other descriptions are just for the sake of schematic
Illustrate certain aspects of the present disclosure.In fact, this field or those skilled in the relevant art obviously can be to embodiment party of the present invention
The various changes that formula is made all cover within the scope of the appended claims.
It is not intended to limit the scope of the invention for a better understanding of the present invention, expression dosage used in this application,
All numbers of percentage and other numerical value, are understood to be modified with word " about " in all cases.Therefore,
Unless stated otherwise, otherwise digital parameters listed in specification and appended book are all approximations, may
It can be changed according to the difference for the desirable properties for attempting to obtain.Each digital parameters at least should be considered as according to being reported
Effective digital and obtained by the conventional method of rounding up.
Embodiment 1
A kind of preparation method of the fluffy paper dish of sweet taste alkali of the present embodiment, the specific steps are as follows:
(1) sorting, cleaning
Choose the fresh fluffy vegetables of the preferable alkali of color of 10Kg, it is desirable that the tissue tight of vegetable raw-material, nothing are rotted, and flowing water is clear
Wash clean；
(2) color protection
1~3min of blanching in the boiling water added with 0.3% sodium bicarbonate is put by selected alkali is fluffy, picks up and drains simultaneously
It is put into 2~6min of immersion in cold water rapidly；
(3) it is beaten
The fluffy vegetables of alkali after color protection step process are put into tissue together with preparatory prepared additive mixed liquor to smash
It is beaten in broken machine, puree is crushed, homogenate is then warming up to 40 DEG C, glutinous rice flour is added, is cooled to after mixing evenly
Room temperature obtains homogenate；Wherein: concentration of the additive in homogenate is 0.5wt%, and the glutinous rice flour is in homogenate
Concentration be 0.5wt%；The additive by mass ratio is the sodium carboxymethylcellulose of 25:20:15:3:15, sodium alginate, sweet
Oil, gelatin and hericium erinaceus powder composition；
(4) homogeneous
By homogenate in high speed shear dispersion machine, be added white sugar be used as flavouring, then progress homogenization 3~
5min obtains homogeneous juice slurry；
(5) film forms
Deployed juice slurry is coated on molding flat plate mold, and spreads to thickness 3mm thin layer.
(6) it dries, take off film
The puree completed is put into togerther in air dry oven together with carrier and is dried, dish paper moisture about content 10% is left
It is taken out when right, baking tray surrounding is lightly scraped with knife, tilt paper dish periphery slightly, paper dish periphery is gently pinched with hand and is opened；
(7) cutting, packaging
Vegetable paper is cut into fritter of uniform size, is got product using damp-prrof packing.
Embodiment 2
A kind of preparation method of the fluffy paper dish of spiced salt taste alkali of the present embodiment, the specific steps are as follows:
(1) sorting, cleaning
Choose the fresh fluffy vegetables of the preferable alkali of color of 10Kg, it is desirable that the tissue tight of vegetable raw-material, nothing are rotted, and flowing water is clear
Wash clean；
(2) color protection
1~3min of blanching in the boiling water added with 0.1% sodium bicarbonate is put by selected alkali is fluffy, picks up and drains simultaneously
It is put into 2~6min of immersion in cold water rapidly；
(3) it is beaten
The fluffy vegetables of alkali after color protection step process are put into tissue together with preparatory prepared additive mixed liquor to smash
It is beaten in broken machine, puree is crushed, homogenate is then warming up to 45 DEG C, glutinous rice flour is added, is cooled to after mixing evenly
Room temperature obtains homogenate；Wherein: concentration of the additive in homogenate is 0.8wt%, and the glutinous rice flour is in homogenate
Concentration be 0.6wt%；The additive by mass ratio is the sodium carboxymethylcellulose of 20:30:10:5:10, sodium alginate, sweet
Oil, gelatin and hericium erinaceus powder composition；
(4) homogeneous
By homogenate in high speed shear dispersion machine, be added the spiced salt be used as flavouring, then progress homogenization 3~
5min obtains homogeneous juice slurry；
(5) film forms
Deployed juice slurry is coated on molding flat plate mold, and spreads to thickness 2~4mm thin layer.
(6) it dries, take off film
The puree completed is put into togerther in air dry oven together with carrier and is dried, dish paper moisture about content 8wt%
It is taken out when left and right, baking tray surrounding is lightly scraped with knife, tilt paper dish periphery slightly, paper dish periphery is gently pinched with hand and is opened；
(7) cutting, packaging
Vegetable paper is cut into fritter of uniform size, is got product using damp-prrof packing.
Embodiment 3
A kind of preparation method of the fluffy paper dish of spiced alkali of the present embodiment, the specific steps are as follows:
(1) sorting, cleaning
Choose the fresh fluffy vegetables of the preferable alkali of color of 10Kg, it is desirable that the tissue tight of vegetable raw-material, nothing are rotted, and flowing water is clear
Wash clean；
(2) color protection
It is put into selected alkali is fluffy 1~3min of blanching, blanching in the boiling water added with 0.5% sodium bicarbonate and finishes
Afterwards, it picks up and drains and be put into rapidly 2~6min of immersion in cold water；
(3) it is beaten
The fluffy vegetables of alkali after color protection step process are put into tissue together with preparatory prepared additive mixed liquor to smash
It is beaten in broken machine, puree is crushed, homogenate is then warming up to 50 DEG C, glutinous rice flour is added, is cooled to after mixing evenly
Room temperature obtains homogenate；Wherein: concentration of the additive in homogenate is 1.0wt%, and the glutinous rice flour is in homogenate
Concentration be 1.0wt%；The additive by mass ratio is the sodium carboxymethylcellulose of 30:25:20:1:18, sodium alginate, sweet
Oil, gelatin and hericium erinaceus powder composition；
(4) homogeneous
By homogenate in high speed shear dispersion machine, five element flavourings are added, then carries out 3~5min of homogenization, obtains
It is starched to homogeneous juice；
(5) film forms
Deployed juice slurry is coated on molding flat plate mold, and spreads to thickness 2~4mm thin layer.
(6) it dries, take off film
The puree completed is put into togerther in air dry oven together with carrier and is dried, dish paper moisture about content 12wt%
It is taken out when left and right, baking tray surrounding is lightly scraped with knife, tilt paper dish periphery slightly, paper dish periphery is gently pinched with hand and is opened；
(7) cutting, packaging
Vegetable paper is cut into fritter of uniform size, is got product using damp-prrof packing.
Embodiment 4
A kind of preparation method of the fluffy paper dish of spicy alkali of the present embodiment, the specific steps are as follows:
(1) sorting, cleaning
Choose the fresh fluffy vegetables of the preferable alkali of color of 10Kg, it is desirable that the tissue tight of vegetable raw-material, nothing are rotted, and flowing water is clear
Wash clean；
(2) color protection
It is put into selected alkali is fluffy 1~3min of blanching, blanching in the boiling water added with 0.4% sodium bicarbonate and finishes
Afterwards, it picks up and drains and be put into rapidly 2~6min of immersion in cold water；
(3) it is beaten
The fluffy vegetables of alkali after color protection step process are put into tissue together with preparatory prepared additive mixed liquor to smash
It is beaten in broken machine, puree is crushed, homogenate is then warming up to 45 DEG C, glutinous rice flour is added, is cooled to after mixing evenly
Room temperature obtains homogenate；Wherein: concentration of the additive in homogenate is 1.0wt%, and the glutinous rice flour is in homogenate
Concentration be 1.0wt%；The additive by mass ratio be the carboxymethyl vitamin sodium of 20:25:12:2:20:5, sodium alginate,
Glycerol, gelatin, hericium erinaceus powder and soybean protein isolate composition.
(4) homogeneous
By homogenate in high speed shear dispersion machine, spicy flavouring is added, then carries out 3~5min of homogenization,
Obtain homogeneous juice slurry；
(5) film forms
Deployed juice slurry is coated on molding flat plate mold, and spreads to thickness 2~4mm thin layer.
(6) it dries, take off film
The puree completed is put into togerther in air dry oven together with carrier and is dried, dish paper moisture about content 10wt%
It is taken out when left and right, baking tray surrounding is lightly scraped with knife, tilt paper dish periphery slightly, paper dish periphery is gently pinched with hand and is opened；
(7) cutting, packaging
Vegetable paper is cut into fritter of uniform size, is got product using damp-prrof packing.
Table 1 is the main nutrient composition contrast table of the fluffy paper dish of alkali made from the embodiment of the present invention 1~4, can be seen by table 1
Out, the fluffy paper dish of alkali produced by the present invention is rich in crude protein, crude fibre, remains original flavor and nutritive and health protection components, nutrition
It is good.
Fig. 1 is that the fluffy paper dish of alkali made from the embodiment of the present invention 1~4 and vitamin C compare the clearance rate of DPPH free radical
Figure, as seen from Figure 1, the fluffy paper dish of alkali of the invention all has excellent scavenging effect to DPPH free radical.1 present invention of table is real
Apply the main nutrient composition contrast table of the fluffy paper dish of alkali made from example 1~4
Claims (7)
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| CN115039874A (en) * | 2022-05-12 | 2022-09-13 | 孙大利 | Preparation method of suaeda salsa sea sedge |
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| CN102160656A (en) * | 2011-03-14 | 2011-08-24 | 盐城工学院 | Comprehensive application method of salicornia bigelovii |
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