CN109770035A - A kind of crisp horseshoe of low sugar and its production method - Google Patents
A kind of crisp horseshoe of low sugar and its production method Download PDFInfo
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- CN109770035A CN109770035A CN201910220443.4A CN201910220443A CN109770035A CN 109770035 A CN109770035 A CN 109770035A CN 201910220443 A CN201910220443 A CN 201910220443A CN 109770035 A CN109770035 A CN 109770035A
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- horseshoe
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- shepherd
- purse
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Abstract
The present invention provides a kind of crisp horseshoe of low sugar and its production methods, firstly, preventing the O in air using composite color fixative2The browning for participating in horseshoe, achievees the purpose that delay brown stain；Secondly, in process, processing using low-temperature and low-concentration liquid glucose, achieving the purpose that low temperature inactivates various enzyme materials, and fruit base is made to keep good form, not collapsed.Meanwhile using low concentration liquid glucose cryogenic vacuum rapid impregnation, reaches low temperature and quickly soak sugar seasoning.Finally carry out high-temperature short-time sterilization, it is snow-white to translucent to guarantee that the SOT state of termination of Zi shepherd's purse product is also presented, has sugariness moderate, it is crisp the characteristics of.The production method can well solve the browning of Zi shepherd's purse product through the invention, and mouthfeel sweet tea is crisp, and under normal temperature conditions, is able to suppress horseshoe brown stain at least 45 days.
Description
Technical field
The invention belongs to food processing technology field, in particular to the crisp horseshoe of a kind of low sugar and its production method.
Background technique
Water chestnut shaped like horseshoe because be commonly called as horseshoe also known as Di Li, Shui Li, black taro, Bodhisattva's shepherd's purse, because of functional component and chestnut
Sub similar also known as ground chestnut.It is water chestnut cunning cold in nature, sweet in flavor cool, can clearing lung-heat heat, and be rich in lymphatic temperament, have promoting production of body fluid and nourishing the lung, the sharp intestines of resolving sputum,
Diuresis promoting, the carbuncle that disappears removing toxic substances, cool blood dampness elimination, help digestion and eliminate flatulence.
Water chestnut can not only promote body metabolism, also have certain bacteriostasis efficacy.Phosphorus content in water chestnut is all stems
Content is highest in class vegetables, and P elements can promote human development, while can promote intracorporal sugar, fat, protein three
The metabolism of big substance, adjusts acid-base balance.A kind of antimicrobial component puchiin is also found in scientist in the research to water chestnut.It
There is certain inhibiting effect to staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa.
Water chestnut can not only be used for fruit, and can be regarded as vegetables, be the product in popular season.Along with its nutrition abundant
Ingredient and unique mouthfeel, really rare food.
But if eating it raw water chestnut, need to peel, it is not only troublesome, and difficulty is cut completely.Therefore, Zi shepherd's purse is processed into instant
Leisure snacks are best solutions.Traditional diamond-making technique, is largely instant or food is fresh, changes colour after being cooked and softens, no
Sweet tea is crisp again, loses the flavor of Zi shepherd's purse itself.Therefore there is an urgent need to keep the Zi shepherd's purse product of original local flavor in the market.
In recent years, in order to adapt to consumer demand, there are many Zi shepherd's purse products, for the face for keeping Zi shepherd's purse meat pure white
Color carries out color protection treatment using the sulphur of higher dosage；For the simple sweet taste that is tuned into, high sugar, " sugar-free " but it is flooded with sweet tea
The Zi shepherd's purse product of taste agent is everywhere.It is most important still, the mouthfeel of product changes, and the sharp and clear sense eaten raw is without soft quiet
, mouthfeel is sent out blunt.Therefore, it is badly in need of studying a kind of crisp horseshoe product of the low sugar for being able to maintain crisp and refreshing mouthfeel at present.
Summary of the invention
Above-mentioned to solve the problems, such as, the object of the present invention is to provide a kind of production methods of the crisp horseshoe of low sugar, utilize
Composite color fixative carries out processing peeling Zi shepherd's purse, reduces peeling Zi shepherd's purse in process and contacts with air, causes to change colour, and guarantee
Sulfur content in Zi shepherd's purse product is well below national standard, close to 0 content.During soaking sugar, impregnated using fast vacuum
Technology can effectively prevent peeling Zi shepherd's purse taken in excess liquid glucose or impermeable sugar, maintain the flavor of original peeling Zi shepherd's purse, while
Food grade lactic acid calcium is added in vacuum-impregnated liquid glucose, still keeps Zi shepherd's purse distinctive sharp and clear after guaranteeing curing, it more can be vast
Consumer is received.
The purpose of the present invention is what is be achieved through the following technical solutions:
A kind of production method of the crisp horseshoe of low sugar, comprising the following steps:
1) pretreatment of raw material: fresh Zi shepherd's purse is sorted, is cleaned, impurity elimination, removes base of fruit, peeling processing, and keeps fruit shape complete
Whole, classification and sorting, obtains peeling Zi shepherd's purse once again；
2) color protection treatment: peeling Zi shepherd's purse is completely immersed in immediately in composite color fixative system, carries out color protection treatment to peeling Zi shepherd's purse；
3) sugar system: the water chestnut after color protection treatment is utilized into low concentration liquid glucose cryogenic vacuum rapid impregnation, under vacuum conditions, to fruit
Base carries out low temperature enzyme deactivation, and hardens fruit base by curing agent, and the peeling sugaring Zi shepherd's purse head product hardened is spare；
4) it drips sugared drift ice: the spare Zi shepherd's purse head product of step 3) is pulled out, drip net liquid glucose, put into the rapid drift ice of boiling water, control water purification
Point, it is spare；
5) it sterilizes: the Zi shepherd's purse that step 4) obtains being placed in high temperature high voltage resistant aluminium foil bag, nitrogen-filled packaging, moved into high-temperature sterilization tank
Sterilizing, sterilizing are placed on clothes hanger Temperature fall to get to the crisp horseshoe finished product of low sugar and nosulfur.
Further, composite color fixative described in step 2 includes citric acid and D-araboascorbic acid, and the addition of the two
Amount is the 0.1~0.6% of fruit base quality respectively.
Further, composite color fixative described in step 2 further includes sodium pyrosulfite, and the additive amount of sodium pyrosulfite is
The 0.1~0.6% of fruit base quality.
Further, the time of color protection treatment is 10-25 min in step 2.
Further, curing agent described in step 3) is calcium lactate, and additive amount is the 0.1 ~ 2% of fruit base quality.
Further, the mass concentration of low concentration liquid glucose described in step 3) be 50-65%, cryogenic temperature at 65-75 DEG C,
Vacuum degree is -0.07 ~ -0.09MPa, and dip time is 2 ~ 8 hours.
The present invention having the beneficial effect that compared with prior art
1, in a kind of production method of the crisp horseshoe of low sugar of the present invention, citric acid and D- ascorbic acid and/or burnt sulfurous are utilized
The composite color fixative system that sour sodium is formulated carries out color protection treatment to peeling Zi shepherd's purse, delays the phenolase substrate removed the peel in Zi shepherd's purse
Or prevent to contact with oxygen, to reach color protection purpose；
2, in a kind of production method of the crisp horseshoe of low sugar of the present invention, the method for selecting fruit cryogenic vacuum carries out enzyme and goes out
It is living, the oxygen touch opportunity in peeling Zi shepherd's purse tissue and air is reduced, during low temperature enzyme deactivation, even if there is glucide
In the presence of enzymatic browning will not be caused.The stability of its color is further ensured that, with no sulphur property；
3, in a kind of production method of the crisp horseshoe of low sugar of the present invention, using low temperature low sugar fast vacuum impregnate method into
Row quickly seeps sugar, because sugar concentration is not high, osmotic pressure is relatively low, will not cause to soften to the tissue of peeling Zi shepherd's purse, separately
Outside, it also added calcium lactate in liquid glucose as curing agent, while promoting peeling Zi shepherd's purse tissue experience cryogenic vacuum sugaring, into
The hardening of Hang Liao autologous tissue ensure that original hardness.Technique is highly integrated, reduces manufacturing expense.
Specific embodiment
Embodiment 1
Present embodiments provide a kind of production method of crisp horseshoe of low sugar, comprising the following steps:
1) pretreatment of raw material: fresh Zi shepherd's purse is sorted, is cleaned, impurity elimination, removes base of fruit, peeling processing, and keeps fruit shape complete
Whole, classification and sorting, obtains peeling Zi shepherd's purse once again；
2) color protection treatment: peeling Zi shepherd's purse is completely immersed in immediately in composite color fixative system, carries out color protection treatment to peeling Zi shepherd's purse；
The composite color fixative is by 0.4% citric acid, and 0.5% D-araboascorbic acid is combined, and impregnates 15 min and reaches
Best effect of color protection；
3) sugar system: the water chestnut after color protection treatment is utilized into low concentration liquid glucose cryogenic vacuum rapid impregnation, under vacuum conditions, to fruit
Base carries out low temperature enzyme deactivation, and hardens fruit base by curing agent, and the peeling sugaring Zi shepherd's purse head product hardened is spare；
The curing agent is calcium lactate, and additive amount is the 0.15% of fruit base quality.The low concentration liquid glucose is 60%, and cryogenic temperature exists
70 DEG C, vacuum degree is negative pressure 0.08MPa, and the time is 5 hours；
4) it drips sugared drift ice: the spare Zi shepherd's purse head product of step 3) is pulled out, drip net liquid glucose, put into the rapid drift ice of boiling water, control water purification
Point, it is spare；
5) it sterilizes: the Zi shepherd's purse that step 4) obtains being placed in high temperature high voltage resistant aluminium foil bag, nitrogen-filled packaging, moved into high-temperature sterilization tank
Sterilizing, sterilizing are placed on clothes hanger Temperature fall to get to the crisp horseshoe finished product of low sugar and nosulfur.
The horseshoe finished product, mouthfeel sweet tea is crisp, and under normal temperature conditions, is able to suppress horseshoe brown stain at least 45 days.
Embodiment 2
Present embodiments provide a kind of production method of crisp horseshoe of low sugar, comprising the following steps:
1) pretreatment of raw material: fresh Zi shepherd's purse is sorted, is cleaned, impurity elimination, removes base of fruit, peeling processing, and keeps fruit shape complete
Whole, classification and sorting, obtains peeling Zi shepherd's purse once again；
2) color protection treatment: peeling Zi shepherd's purse is completely immersed in immediately in composite color fixative system, carries out color protection treatment to peeling Zi shepherd's purse
25min；
The composite color fixative be by 0.5% citric acid, 0.02% sodium pyrosulfite, 0.5% D-araboascorbic acid it is compound and
At；
3) sugar system: the water chestnut after color protection treatment is utilized into low concentration liquid glucose cryogenic vacuum rapid impregnation, under vacuum conditions, to fruit
Base carries out low temperature enzyme deactivation, and hardens fruit base by curing agent, and the peeling sugaring Zi shepherd's purse head product hardened is spare；
The curing agent is calcium lactate, and additive amount is the 2% of fruit base quality.The low concentration liquid glucose is 65%, and cryogenic temperature is 75
DEG C, vacuum degree is -0.09MPa, and the time is 8 hours；
4) it drips sugared drift ice: the spare Zi shepherd's purse head product of step 3) is pulled out, drip net liquid glucose, put into the rapid drift ice of boiling water, control water purification
Point, it is spare；
5) it sterilizes: the Zi shepherd's purse that step 4) obtains being placed in high temperature high voltage resistant aluminium foil bag, nitrogen-filled packaging, moved into high-temperature sterilization tank
Sterilizing, sterilizing are placed on clothes hanger Temperature fall to get to the crisp horseshoe finished product of low sugar and nosulfur.The horseshoe finished product, mouthfeel sweet tea is crisp, and
Under normal temperature conditions, it is able to suppress horseshoe brown stain at least 45 days.
Claims (7)
1. a kind of production method of the crisp horseshoe of low sugar, which is characterized in that the described method comprises the following steps:
1) pretreatment of raw material: fresh Zi shepherd's purse is sorted, is cleaned, impurity elimination, removes base of fruit, peeling processing, and keeps fruit shape complete
Whole, classification and sorting, obtains peeling Zi shepherd's purse once again；
2) color protection treatment: peeling Zi shepherd's purse is completely immersed in immediately in composite color fixative system, carries out color protection treatment to peeling Zi shepherd's purse；
3) sugar system: the water chestnut after color protection treatment is utilized into low concentration liquid glucose cryogenic vacuum rapid impregnation, under vacuum conditions, to fruit
Base carries out low temperature enzyme deactivation, and hardens fruit base by curing agent, and the peeling sugaring Zi shepherd's purse head product hardened is spare；
4) it drips sugared drift ice: the spare Zi shepherd's purse head product of step 3) is pulled out, drip net liquid glucose, put into the rapid drift ice of boiling water, control water purification
Point, it is spare；
5) it sterilizes: the Zi shepherd's purse that step 4) obtains being placed in high temperature high voltage resistant aluminium foil bag, nitrogen-filled packaging, moved into high-temperature sterilization tank
Sterilizing, sterilizing are placed on clothes hanger Temperature fall to get to the crisp horseshoe finished product of low sugar and nosulfur.
2. the production method of the crisp horseshoe of low sugar according to claim 1, which is characterized in that compound color protection described in step 2
Agent includes citric acid and D-araboascorbic acid, and the additive amount of the two is the 0.1~0.6% of fruit base quality respectively.
3. the production method of the crisp horseshoe of low sugar according to claim 2, which is characterized in that compound color protection described in step 2
Agent further includes sodium pyrosulfite, and the additive amount of sodium pyrosulfite is the 0.1~0.6% of fruit base quality.
4. the production method of the crisp horseshoe of low sugar according to claim 1-3, which is characterized in that color protection in step 2
The time of processing is 10-25 min.
5. the production method of the crisp horseshoe of low sugar according to claim 1, which is characterized in that curing agent described in step 3) is
Calcium lactate, additive amount are the 0.1 ~ 2% of fruit base quality.
6. the production method of the crisp horseshoe of low sugar according to claim 1 or 5, which is characterized in that low dense described in step 3)
The mass concentration for spending liquid glucose is 50-65%, and for cryogenic temperature at 65-75 DEG C, vacuum degree is -0.07 ~ 0.09MPa, dip time is 2 ~
8 hours.
7. a kind of crisp horseshoe of low sugar, which is characterized in that the crisp horseshoe is by producer legal system described in any one of claims 1-6
It is standby to obtain.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910220443.4A CN109770035A (en) | 2019-03-22 | 2019-03-22 | A kind of crisp horseshoe of low sugar and its production method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910220443.4A CN109770035A (en) | 2019-03-22 | 2019-03-22 | A kind of crisp horseshoe of low sugar and its production method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111772135A (en) * | 2020-06-18 | 2020-10-16 | 北京红螺食品有限公司 | Instant water chestnut product and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103843871A (en) * | 2014-02-21 | 2014-06-11 | 湖北省农业科学院农产品加工与核农技术研究所 | Preservation method of peeled water chestnut |
| CN104522274A (en) * | 2014-12-11 | 2015-04-22 | 彭超昀莉 | Making method of health preserved water chestnuts with low sugar contents |
-
2019
- 2019-03-22 CN CN201910220443.4A patent/CN109770035A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103843871A (en) * | 2014-02-21 | 2014-06-11 | 湖北省农业科学院农产品加工与核农技术研究所 | Preservation method of peeled water chestnut |
| CN104522274A (en) * | 2014-12-11 | 2015-04-22 | 彭超昀莉 | Making method of health preserved water chestnuts with low sugar contents |
Non-Patent Citations (2)
| Title |
|---|
| 周宇: "低糖果脯的研究进展与前景展望", 《食品界》 * |
| 张洁等: "荸荠蜜饯加工及保藏工艺优化", 《武汉轻工大学学报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111772135A (en) * | 2020-06-18 | 2020-10-16 | 北京红螺食品有限公司 | Instant water chestnut product and preparation method thereof |
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Application publication date: 20190521 |