CN109258906A - A kind of high microsteping tremella fructus lycii haw sheet and preparation method thereof - Google Patents
A kind of high microsteping tremella fructus lycii haw sheet and preparation method thereof Download PDFInfo
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- CN109258906A CN109258906A CN201811226370.1A CN201811226370A CN109258906A CN 109258906 A CN109258906 A CN 109258906A CN 201811226370 A CN201811226370 A CN 201811226370A CN 109258906 A CN109258906 A CN 109258906A
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- Prior art keywords
- tremella
- fructus lycii
- parts
- haw sheet
- high microsteping
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- 241001506047 Tremella Species 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 54
- 241000234435 Lilium Species 0.000 claims abstract description 13
- 229920001353 Dextrin Polymers 0.000 claims abstract description 12
- 239000004375 Dextrin Substances 0.000 claims abstract description 12
- 235000015197 apple juice Nutrition 0.000 claims abstract description 12
- 235000019425 dextrin Nutrition 0.000 claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 claims abstract description 12
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 239000004615 ingredient Substances 0.000 claims abstract description 8
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 7
- 239000003765 sweetening agent Substances 0.000 claims abstract description 7
- 239000002131 composite material Substances 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 239000002002 slurry Substances 0.000 claims description 10
- 239000003651 drinking water Substances 0.000 claims description 8
- 235000020188 drinking water Nutrition 0.000 claims description 8
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 238000005360 mashing Methods 0.000 claims description 6
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 6
- 239000000811 xylitol Substances 0.000 claims description 6
- 235000010447 xylitol Nutrition 0.000 claims description 6
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 6
- 229960002675 xylitol Drugs 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000000845 maltitol Substances 0.000 claims description 4
- 235000010449 maltitol Nutrition 0.000 claims description 4
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 4
- 229940035436 maltitol Drugs 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 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 claims description 2
- 125000003599 L-arabinosyl group Chemical group C1([C@H](O)[C@@H](O)[C@@H](O)CO1)* 0.000 claims 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 claims 1
- 238000002156 mixing Methods 0.000 claims 1
- 239000003973 paint Substances 0.000 claims 1
- 229910052709 silver Inorganic materials 0.000 claims 1
- 239000004332 silver Substances 0.000 claims 1
- 239000005720 sucrose Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 5
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- 239000002253 acid Substances 0.000 abstract description 2
- 230000006378 damage Effects 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000004376 Sucralose Substances 0.000 description 8
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 8
- 235000019408 sucralose Nutrition 0.000 description 8
- 235000013305 food Nutrition 0.000 description 5
- 210000004072 lung Anatomy 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 210000003734 kidney Anatomy 0.000 description 4
- 210000004185 liver Anatomy 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 240000007906 Aidia cochinchinensis Species 0.000 description 3
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 description 3
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 235000021552 granulated sugar Nutrition 0.000 description 3
- 238000001802 infusion Methods 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 244000298715 Actinidia chinensis Species 0.000 description 1
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 1
- 235000009685 Crataegus X maligna Nutrition 0.000 description 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 1
- 235000009486 Crataegus bullatus Nutrition 0.000 description 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 1
- 235000009682 Crataegus limnophila Nutrition 0.000 description 1
- 235000004423 Crataegus monogyna Nutrition 0.000 description 1
- 240000000171 Crataegus monogyna Species 0.000 description 1
- 235000002313 Crataegus paludosa Nutrition 0.000 description 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 1
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000002710 Ilex cornuta Nutrition 0.000 description 1
- 241001310146 Ilex cornuta 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
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 229960003237 betaine Drugs 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 235000013681 dietary sucrose Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000010350 erythorbic acid Nutrition 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- KWIUHFFTVRNATP-UHFFFAOYSA-N glycine betaine Chemical compound C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000003345 hyperglycaemic effect Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000007790 scraping Methods 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229960004793 sucrose Drugs 0.000 description 1
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000011701 zinc 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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Confectionery (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention provides a kind of high microsteping tremella fructus lycii haw sheet and preparation method thereof, the component of the product ingredient and the mass parts of each component are 16 ~ 20 parts of fructus lycii, 8 ~ 10 parts of tremella, 10 ~ 12 parts of lily root flour, 24 ~ 26 parts of composite sweetener, 16 ~ 20 parts of resistant dextrin, 2 ~ 4 parts of concentrated apple juice, 0.4 ~ 0.7 part of citric acid；Its preparation process includes tremella softening, fructus lycii refinement, allotment, dry, packaging；The method of the present invention has the characteristics that simple process, with short production cycle, nutrient component damages are few, and during the product acid of preparation is comfortable, malleable is good, is rich in dietary fiber, has effects that liver-nourishing kidney-boosting, nourishing Yin and moistening dryness.
Description
Technical field
The present invention relates to food processing technology field, in particular to a kind of high microsteping tremella fructus lycii haw sheet and its preparation side
Method.
Background technique
Fructus lycii is a kind of food of dual-purpose of drug and food, containing carotenoid, vitamin C, a variety of amino acid, potassium, calcium,
The Ingredients such as magnesium, iron, zinc, selenium, polysaccharides, glycine betaine.Chinese medicine thinks that fructus lycii is mild-natured, sweet in flavor, returns liver, kidney
Had the function of moistening lung, clearing liver, nourshing kidney, QI invigorating, production of sperm, improving eyesight etc..Modern medicine study shows, fructus lycii have it is hypoglycemic,
The functions such as reducing blood lipid, antitumor, anti-aging, antifatigue, immunological regulation.
Haw sheet belongs to fruit pellet class product in preserved fruit, is the cooked, system using fruits and vegetables, white granulated sugar or starch as primary raw material
Made of the techniques such as slurry, scraping blade, baking, molding.Currently, haw sheet available on the market is mainly made using hawthorn of raw material
, it is sour-sweet delicious, it can whet the appetite and help meal, it is aid digestion, it is deep to be favored by the majority of consumers.But product formula is more single, and nutrition is constituted
Not comprehensively, and a large amount of white granulated sugars are added, is a kind of food of hyperglycemic index.
Pursuit with people to product diversification, some exploitations for processing haw sheet as major ingredient using other fruit gradually increase
It is more, such as apple, Kiwi berry, mango.In " development of the compound haw sheet of Randia cochinchinensis " (Guangxi tropical agriculture, 2010 (3): 20-
22) in a text, Lu Qingliang adds white granulated sugar, pectin, D-araboascorbic acid sodium, infusion concentration with Randia cochinchinensis, tomato mixed pulp
Dry 12 ~ 16 h obtain the compound haw sheet of Randia cochinchinensis at 50 ~ 60 DEG C afterwards.A large amount of white sands are added in this haw sheet preparation method
Sugar, and high temperature infusion is needed to be concentrated, it is larger to nutriment destruction in raw material, while the long, drying efficiency there is also drying time
Low problem.
Application No. is 201711022101.9 patents to provide a kind of preparation method of date-wolfberry fruit chankings, by fructus lycii
It is put into after impregnating 10 ~ 14 h in 40 ~ 45 DEG C of pure water and pulls mashing out, ground through colloid mill, then addition honey after being mixed with jujube,
Xylitol, citric acid, a small amount of carboxymethyl cellulose, the dry h of 8 h ~ 12 is to water content 30% ~ 35% at 55 DEG C, then after easing back
Obtain chankings.This date-wolfberry fruit chankings, fills blood, but weaker in nourishing Yin and moistening dryness effect, and the dietary fiber of product
Content is low.Secondly, product moisture content is higher, and xylitol and honey all easy to absorb moistures in being formulated, therefore not storage tolerance.This
Outside, which there is also rehydration and softens overlong time, and nutriment dissolution loss is big in fructus lycii, drying efficiency temperature
Low, the problems such as time is long.
Summary of the invention
It is an object of the invention to overcome the deficiencies of the prior art and provide a kind of high microsteping tremella fructus lycii haw sheet preparation sides
Method.This method can not only retain nutrition and the flavor of tremella and fructus lycii to greatest extent, but also have the function of nourishing Yin and moistening dryness.
The type of raw material is richer compared with traditional haw sheet, in formula, nutrition and health care value is higher.
A kind of high microsteping tremella fructus lycii haw sheet production method, it is characterised in that the component of the product ingredient and each component
Mass parts be 16 ~ 20 parts of fructus lycii, 8 ~ 10 parts of tremella, 10 ~ 12 parts of lily root flour, 24 ~ 26 parts of composite sweetener, resistant dextrin 16 ~
20 parts, 2 ~ 4 parts of concentrated apple juice, 0.4 ~ 0.7 part of citric acid；
Its preparation step includes tremella softening, fructus lycii refinement, allotment, dry and packaging；Wherein, tremella softening refers to pre- place
Reason tremella be put into 30 ~ 40 times of its quality, mass concentration be 0.1 ~ 0.15% citric acid solution in, at 85 ~ 90 DEG C keep 40 ~
60min is pulled out；Fructus lycii refinement is that the fructus lycii that will be cleaned is put into the pure water of 3 ~ 4 times of its quality, is beaten after boiling to Chinese holly
Matrimony vine slurry can pass through 40 mesh ~ 60 mesh sieve.
In above-mentioned technical proposal, the tremella pretreatment is to be put into tremella in drinking water to pull out after 20 ~ 30min of immersion.
In above-mentioned technical proposal, it is described allotment be by fructus lycii starch with soften tremella mix, after mashing addition lily root flour, again
Sweetener, resistant dextrin, concentrated apple juice, citric acid, Sucralose are closed, is stirred evenly.
In above-mentioned technical proposal, the drying is the thin slice that deployed pulp is painted to thickness about 4 ~ 5mm, in 75 ~ 80
Being dried at DEG C to moisture content is 14% ~ 18%.
In above-mentioned technical proposal, the composite sweetener is by Sucralose and xylitol, maltitol, L-arabinose
Any one of composition.
Compared with prior art, the invention has the following advantages:
1, tremella is put into progress normal pressure infusion softening in low concentration citric acid solution in the present invention, using citric acid to tremella
The appropriate hydrolysis of polysaccharide, accelerates the softening rate of tremella in solid-cell wall, shortens it and softens the time, to improve production
Efficiency reduces the loss of heat labile nutrition and flavor substance in tremella.
2, tremella, fructus lycii and lily are arranged in pairs or groups in the present invention, these food materials are rich in active polysaccharide, have collaboration
The effect of synergy.Fructus lycii nourishing liver and kidney, nourishing the liver kidney yin；Tremella moistening lung nourishing the stomach, tonifying lung stomach-Yin；Lily moistening lung and clearing away the heart-fire grows the lung heart
Yin.Therefore, their collective effects assign the effect of product nourishing Yin and promoting production of body fluid, nourishing Yin and moistening dryness.In addition, also added in product of the present invention
Resistant dextrin and concentrated apple juice, the former can be improved the dietary fiber content of product, the latter can enrich simultaneously product nutrition and
Flavour.
3, this invention simplifies the production technology of high microsteping tremella fructus lycii haw sheet, production equipment less investment, production cycles
Short, high production efficiency is conducive to industrialized production.
4, except the dextrose and saccharose contained in itself in supplementary material in high microsteping tremella fructus lycii haw sheet provided by the invention
Outside, it is not added with any sugar digested and assimilated, total energy is low, meets healthy diet theory, edible suitable for people to lose weight.This
Outside, product of the present invention also enriches the type of fructus lycii and tremella deep processed product.
Specific embodiment
High microsteping tremella fructus lycii haw sheet production method of the present invention is described further below by way of example.
Embodiment 1
In the present embodiment, the component of the high microsteping tremella fructus lycii haw sheet ingredient and the mass parts of each component are fructus lycii 16
Kg, 9 kg of tremella, 12 kg of lily root flour, 24 kg of maltitol, 2 kg of concentrated apple juice, 18.56 kg of resistant dextrin, citric acid
0.4 kg, 0.04 kg of Sucralose, preparation method are as follows:
(1) softening of tremella
9 kg dry tremellas are put into after impregnating 20 min in 300 kg drinking water and are pulled out, is then placed in 300 kg, mass concentration is
In 0.1% citric acid solution, 60 min are kept at 85 DEG C, are pulled out.
(2) refinement of fructus lycii
48 kg drinking water will be added after the cleaning of 16 kg fructus lyciis, the sieve of 40 mesh can be passed through by being beaten after boiling to fructus lycii slurry.
(3) it deploys
Fructus lycii slurry is mixed with softening tremella, 12 kg of lily root flour, 24 kg of maltitol, concentrated apple juice 2 are added after mashing
Kg, 18.56 kg of resistant dextrin, 0.4 kg of citric acid, 0.04 kg of Sucralose, stir evenly.
(4) dry, packaging
Deployed pulp is painted with a thickness of the thin slice of 4 mm, being dried at 75 DEG C to moisture content is 18%, is wrapped after cooling
Dress, obtains high microsteping tremella fructus lycii haw sheet.
Embodiment 2
In the present embodiment, the component of the high microsteping tremella fructus lycii haw sheet ingredient and the mass parts of each component are fructus lycii 18
Kg, 9 kg of tremella, 11 kg of lily root flour, 25 kg of L-arabinose, 3 kg of concentrated apple juice, 17.35 kg of resistant dextrin, lemon
0.6 kg of acid, 0.05 kg of Sucralose, preparation method are as follows:
(1) softening of tremella
9 kg dry tremellas are put into after impregnating 30 min in 270 kg drinking water and are pulled out, is then placed in 270 kg, mass concentration is
In 0.12% citric acid solution, 50 min are kept at 87 DEG C, are pulled out.
(2) refinement of fructus lycii
54 kg drinking water will be added after the cleaning of 18 kg fructus lyciis, the sieve of 50 mesh can be passed through by being beaten after boiling to fructus lycii slurry.
(3) it deploys
Fructus lycii slurry is mixed with softening tremella, 11 kg of lily root flour, 25 kg of L-arabinose, concentrated apple juice are added after mashing
3 kg, 17.35 kg of resistant dextrin, 0.6 kg of citric acid, 0.05 kg of Sucralose, stir evenly.
(4) dry, packaging
Deployed pulp is painted with a thickness of the thin slice of 4 mm, being dried at 75 DEG C to moisture content is 16%, is wrapped after cooling
Dress, obtains high microsteping tremella fructus lycii haw sheet.
Embodiment 3
In the present embodiment, the component of the high microsteping tremella fructus lycii haw sheet ingredient and the mass parts of each component are fructus lycii 20
Kg, 8 kg of tremella, 10 kg of lily root flour, 25.23 kg of xylitol, 4 kg of concentrated apple juice, 18 kg of resistant dextrin, citric acid 0.7
Kg, 0.07 kg of Sucralose, preparation method are as follows:
(1) softening of tremella
8 kg dry tremellas are put into after impregnating 30 min in 240 kg drinking water and are pulled out, is then placed in 240 kg, mass concentration is
In 0.15% citric acid solution, 40 min are kept at 90 DEG C, are pulled out.
(2) refinement of fructus lycii
80 kg drinking water will be added after the cleaning of 20 kg fructus lyciis, the sieve of 60 mesh can be passed through by being beaten after boiling to fructus lycii slurry.
(3) it deploys
Fructus lycii slurry is mixed with softening tremella, 10 kg of lily root flour, 25.23 kg of xylitol, concentrated apple juice 4 are added after mashing
Kg, 18 kg of resistant dextrin, 0.7 kg of citric acid, 0.07 kg of Sucralose, stir evenly.
(4) dry, packaging
Deployed pulp is painted with a thickness of the thin slice of 5 mm, being dried at 80 DEG C to moisture content is 14%, is wrapped after cooling
Dress, obtains high microsteping tremella fructus lycii haw sheet.
Claims (5)
1. a kind of high microsteping tremella fructus lycii haw sheet production method, it is characterised in that the component of the product ingredient and the matter of each component
Amount part is 16 ~ 20 parts of fructus lycii, 8 ~ 10 parts of tremella, 10 ~ 12 parts of lily root flour, 24 ~ 26 parts of composite sweetener, resistant dextrin 16 ~ 20
Part, 2 ~ 4 parts of concentrated apple juice, 0.4 ~ 0.7 part of citric acid；
Its preparation step includes tremella softening, fructus lycii refinement, allotment, dry and packaging；Wherein, tremella softening refers to pre- place
Reason tremella be put into 30 ~ 40 times of its quality, mass concentration be 0.1 ~ 0.15% citric acid solution in, at 85 ~ 90 DEG C keep 40 ~
60 min, are pulled out；Fructus lycii refinement be that the fructus lycii that will be cleaned is put into the pure water of 3 ~ 4 times of its quality, be beaten after boiling to
Fructus lycii slurry can pass through 40 mesh ~ 60 mesh sieve.
2. high microsteping tremella fructus lycii haw sheet according to claim 1, it is characterised in that the tremella pretreatment is by tremella
It is put into after impregnating 20 ~ 30 min in drinking water and pulls out.
3. tremella fructus lycii haw sheet according to claim 1, it is characterised in that the allotment is to starch fructus lycii and soften silver
Ear mixing, is added lily root flour, composite sweetener, resistant dextrin, concentrated apple juice, citric acid, stirs evenly after mashing.
4. high microsteping tremella fructus lycii haw sheet according to claim 1, it is characterised in that the drying is by deployed fruit
Slurry paints the thin slice of about 4 ~ 5 mm of thickness, and being dried at 75 ~ 80 DEG C to moisture content is 14% ~ 18%.
5. high microsteping tremella fructus lycii haw sheet according to claim 1, it is characterised in that the composite sweetener is by trichlorine
Sucrose and any one of xylitol, maltitol, L-arabinose form.
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| CN201811226370.1A CN109258906A (en) | 2018-10-22 | 2018-10-22 | A kind of high microsteping tremella fructus lycii haw sheet and preparation method thereof |
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Cited By (1)
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| CN112401206A (en) * | 2020-12-29 | 2021-02-26 | 河南省国德科果蔬研究院有限公司 | Instant red date lily tremella soup block and preparation method thereof |
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