CN110463964A - A kind of extruding Ba Danmu benevolence and preparation method thereof - Google Patents
A kind of extruding Ba Danmu benevolence and preparation method thereof Download PDFInfo
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- CN110463964A CN110463964A CN201910829871.7A CN201910829871A CN110463964A CN 110463964 A CN110463964 A CN 110463964A CN 201910829871 A CN201910829871 A CN 201910829871A CN 110463964 A CN110463964 A CN 110463964A
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- danmu
- danmu benevolence
- extruding
- benevolence
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- 239000010269 danmu Substances 0.000 title claims abstract description 149
- 238000002360 preparation method Methods 0.000 title claims abstract description 30
- 239000007788 liquid Substances 0.000 claims abstract description 61
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 238000007605 air drying Methods 0.000 claims description 18
- 230000008961 swelling Effects 0.000 claims description 16
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 13
- 238000007598 dipping method Methods 0.000 claims description 13
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 238000002791 soaking Methods 0.000 claims description 11
- 239000000796 flavoring agent Substances 0.000 claims description 9
- 235000019634 flavors Nutrition 0.000 claims description 9
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 8
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims description 8
- 239000004310 lactic acid Substances 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 5
- 230000002378 acidificating effect Effects 0.000 claims description 5
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 5
- 239000001630 malic acid Substances 0.000 claims description 5
- 235000011090 malic acid Nutrition 0.000 claims description 5
- 229940116257 pepper extract Drugs 0.000 claims description 4
- 229910000027 potassium carbonate Inorganic materials 0.000 claims description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 4
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 2
- 235000005979 Citrus limon Nutrition 0.000 claims 1
- 244000131522 Citrus pyriformis Species 0.000 claims 1
- 238000001035 drying Methods 0.000 abstract description 23
- 230000001007 puffing effect Effects 0.000 abstract description 14
- 238000004140 cleaning Methods 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 30
- 235000019640 taste Nutrition 0.000 description 24
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 description 12
- 244000291414 Vaccinium oxycoccus Species 0.000 description 12
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 description 12
- 239000002585 base Substances 0.000 description 12
- 235000004634 cranberry Nutrition 0.000 description 12
- 235000015203 fruit juice Nutrition 0.000 description 12
- 239000000243 solution Substances 0.000 description 12
- 239000004615 ingredient Substances 0.000 description 11
- 235000015165 citric acid Nutrition 0.000 description 10
- 239000002023 wood Substances 0.000 description 10
- 238000004880 explosion Methods 0.000 description 9
- 238000004806 packaging method and process Methods 0.000 description 9
- 238000005070 sampling Methods 0.000 description 9
- 238000003756 stirring Methods 0.000 description 9
- 235000021552 granulated sugar Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 6
- 235000017557 sodium bicarbonate Nutrition 0.000 description 6
- 238000007654 immersion Methods 0.000 description 5
- 230000008595 infiltration Effects 0.000 description 5
- 238000001764 infiltration Methods 0.000 description 5
- 238000002386 leaching Methods 0.000 description 5
- 239000013078 crystal Substances 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 238000009777 vacuum freeze-drying Methods 0.000 description 4
- 239000000470 constituent Substances 0.000 description 3
- 235000011181 potassium carbonates Nutrition 0.000 description 3
- 238000003672 processing method Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 239000003518 caustics Substances 0.000 description 2
- 238000002425 crystallisation Methods 0.000 description 2
- 230000008025 crystallization Effects 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 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
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229940007061 capsicum extract Drugs 0.000 description 1
- 239000001943 capsicum frutescens fruit extract Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 229910000028 potassium bicarbonate Inorganic materials 0.000 description 1
- 235000015497 potassium bicarbonate Nutrition 0.000 description 1
- 239000011736 potassium bicarbonate Substances 0.000 description 1
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/82—Acid flavourants
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of extruding Ba Danmu benevolence and preparation method thereof, belong to food processing field.Extruding Ba Danmu benevolence of the invention and preparation method thereof is impregnated after the cleaning of Ba Danmu benevolence through feed liquid tasty；Again through drying, the water content of Ba Danmu benevolence is controlled in 30-40%, the Ba Danmu benevolence pressure-difference and puffing effect in this water content section is preferable.The water vapour amount of internal structure unit not much larger than swells amount consumed by operation, extra moisture will not reduce the quality of product, and, vapor can provide enough power in puffing process and form porous structure, to which product hardness becomes smaller, keep its bulk, to solve the problems, such as that hard, the difficult tasty and mouthfeel of existing Ba Danmu benevolence quality is partially hard.
Description
Technical field
The invention belongs to food processing fields, more specifically to a kind of extruding Ba Danmu benevolence and preparation method thereof.
Background technique
Ba Danmu benevolence has high nutritive and medicinal value, the title of " king of dry fruit " and " Western Regions treasure " is known as, containing rich
The ingredients such as rich fat, protein, vitamin, sugar and amino acid, also containing a variety of mines such as calcium, copper, manganese, phosphorus, iron, magnesium, potassium, sodium
Material element.But texture is too hard for Ba Danmu benevolence, tasty difficulty, and presently commercially available bar of denier wood is mostly original flavor, and flavor Ba Danmu is also mainly
Extrinsic taste is realized by wrapping up in powder outside, and interior tasty bar denier wood products are seldom.And Ba Danmu mouthfeel is partially hard, unsuitable old man and small
Child is edible, limits consumer and it is liked.
The applying date is on November 29th, 2016, and date of publication is on 06 31st, 2017, and publication No. is CN106722655A's
Chinese invention patent application " a kind of Ba Danmu and its processing method ".The processing method of Ba Danmu a kind of is disclosed, and to a bar denier
Wood carries out skin breaking, then the Ba Danmu after broken shell is carried out to water-removing processing 8-15min at 150-190 DEG C, then will be hot
Ba Danmu with material aqueous solution mixing 2-5min after, take out Ba Danmu, and to the surface of the shell of Ba Danmu progress cleaning treatment.
This processing method can effectively remove the jerky taste of bar denier wood surface, improve the mouthfeel of Ba Danmu.But bar denier is woodenly hard,
Heat water-removing processing is limited to Ba Danmu internal influence, and mouthfeel is still partially hard.
The applying date is on November 30th, 2015, and date of publication is on February 03rd, 2016, and publication No. is CN105285661A's
Chinese invention patent application " recipe ingredient and its preparation process of Ba Danmu kernel peeling technology, Ba Danmu protein drink ".It is public
It has opened a kind of Ba Danmu kernel peeling technology: the Ba Danmu benevolence of decladding has first been toasted, then the Ba Danmu benevolence after baking has been existed
It is impregnated in weakly alkaline solution.The increased low-temperature bake link before decortication makes more crisp after Ba Danmu kernel Pi Jing overbaking
It is weak, it is not necessarily to existing strong acid, highly basic, can completely be peeled using weak base (dietary alkali) immersion.In the technical solution
Mild alkaline treatment is used, the purpose is to remove the peel, lye does not have an impact the quality of Ba Danmu benevolence.
Summary of the invention
1, it to solve the problems, such as
The partially hard problem of hard for existing Ba Danmu benevolence quality, difficult tasty and mouthfeel, the present invention provides a kind of extrudings
Ba Danmu benevolence and preparation method thereof.By dipping by lye Ba Danmu benevolence, feed liquid is impregnated tasty after cleaning, then through dry and extruding,
Extruding Ba Danmu benevolence is made, the characteristic with tasty depth and crispy in taste, the nutritive value of extruding Ba Danmu benevolence is not destroyed, is
A kind of completely new Ba Danmu benevolence.
2, technical solution
To solve the above problems, the present invention adopts the following technical scheme that.
A kind of preparation method of extruding Ba Danmu benevolence, step are as follows:
(1) dipping by lye；
(2) it cleans；
(3) feed liquid is impregnated；
(4) dry；
(5) extruding；
(6) cooling；
The technical program impregnates Ba Danmu benevolence by weak caustic solution；Feed liquid is impregnated tasty after cleaning；Again through drying, by bar denier
The water content of the wooden benevolence is controlled in 30-40%, and the Ba Danmu benevolence pressure-difference and puffing effect in this water content section is preferable.Internal structure list
The water vapour amount of member not much larger than swells amount consumed by operation, and extra moisture will not reduce the quality of product, moreover, water
Steam can provide enough power formation porous structures in puffing process keeps its bulk so that product hardness becomes smaller.
Further, lye is sodium bicarbonate, saleratus, sodium carbonate, one of potassium carbonate or more in step (1)
Kind, concentration 0.5-1%, soaking time 4-6h, the concentration and soaking time combine, and the water conservation of Ba Danmu can be improved in weak base
Property, and the impregnability of water improving, and then preferably by the water content of Ba Danmu benevolence entirety, uniform control is in 30- from outside to inside
40%, it is conducive to subsequent bulking step, makes bulk uniformly have a cause.
Further, step (3) feed liquid includes acidic flavored material, soaking time 4-8h, in conjunction with the soaking concentration of weak base
And soaking time, weak base improve moisture impregnability get through infiltration channel under the premise of, feed liquid impregnate carry flavoring ingredients into
Entering inside Ba Danmu benevolence, compare and wrap up tasty Ba Danmu benevolence, impregnates interior tasty Ba Danmu benevolence, flavor is stronger, and
It is merged with feed liquid fragrance more preferable；Acidic flavored material can be citric acid, malic acid or lactic acid etc.；Feed liquid can also include other
Flavoring, such as sugar, salt, pepper extract etc. assign product difference taste.
Further, step (4) be heated-air drying, 60-70 DEG C of drying temperature, time 1-2h.Compared to conventional hot air drying
Dry temperature range, the low temperature drying section that this programme uses are not only easy to the water content control by Ba Danmu benevolence in 30-40%, benefit
In subsequent expanding treatment, and the product nutritional ingredient of survivable Ba Danmu benevolence.
Further, the swelling temperature in step (5) is 120--135 DEG C, dead time 10-25min, evacuation temperature
It is 70-100 DEG C, time 1-1.5h, bulking pressure difference is 0.2-0.5Mpa；The Condition for expansion avoids swelling temperature too low, stagnates
Time is too short, and the quantity of steam that interiors of products generates is less, is not enough to allow volume extruding；It is too long not will lead to swelling temperature simultaneously,
Dead time is too long, though Ba Danmu benevolence crispy in taste obtained, product are locally charred；Similarly, evacuation temperature and evacuation are avoided
Time is too low, and product puffed degree is inadequate；Or evacuation temperature and evacuated time it is excessively high, product is charred, waste energy consumption.
A kind of Ba Danmu benevolence is impregnated by dipping by lye, cleaning, feed liquid, dry, extruding and cooling step are made, extruding
Ba Danmu benevolence obtained afterwards, the characteristic with tasty depth and crispy in taste, and nutritive value is not destroyed, is a kind of completely new bar
Denier wood benevolence.
3, beneficial effect
Compared with the prior art, the invention has the benefit that
(1) preparation method of extruding Ba Danmu benevolence of the invention impregnates Ba Danmu benevolence by weak caustic solution；It is selected after cleaning
Differently flavoured feed liquid impregnates Ba Danmu benevolence, assigns Ba Danmu benevolence different tastes；Again through low temperature heated-air drying, by Ba Danmu benevolence
Water content control in 30-40%, the Ba Danmu benevolence pressure-difference and puffing effect in this water content section is preferable, the Ba Danmu after extruding
Benevolence crispy in taste, it is tasty uniformly pure and honest；
(2) preparation method of extruding Ba Danmu benevolence of the invention, by Ba Danmu benevolence in concentration be 0.5-1% weak base leavening agent
Middle immersion, wherein lye can be sodium bicarbonate, and saleratus, sodium carbonate, one of potassium carbonate or a variety of, soaking time is short；
The water-retaining property of Ba Danmu can be improved in weak base, improves the impregnability of water, and then preferably the water content control of Ba Danmu benevolence exists
30-40% is conducive to subsequent bulking step；
(3) preparation method of extruding Ba Danmu benevolence of the invention, in conjunction with step (1) weak base soaking concentration and immersion when
Between, under the premise of weak base improves moisture impregnability and gets through infiltration channel, step (3) impregnates Ba Danmu benevolence in feed liquid, material
Liquid impregnates carrying flavoring ingredients and enters inside Ba Danmu benevolence, and Ba Danmu benevolence is mainly to pass through outer powder of wrapping up in realize extrinsic on the market
Taste, interior tasty bar denier wood products are seldom, compare and wrap up tasty Ba Danmu benevolence, impregnate interior tasty Ba Danmu benevolence, flavor
It is stronger, and merge with feed liquid fragrance more preferable；Different taste can be also deployed according to demand, and acidic flavored material is such as added, acid
Property seasoning can be for citric acid, malic acid or lactic acid etc.；Feed liquid can also arrange in pairs or groups other flavorings, such as sugar, salt, capsicum
Extract etc. assigns product difference taste；Moreover, further, feed liquid impregnates carrying flavoring ingredients can also be with a bar denier
The alkaline components of the wooden internal residual react, and generate multi-level taste effect；After bulking step, feed liquid can be preferably
It is spread in Ba Danmu benevolence, keeps the mouthfeel of interior tasty Ba Danmu benevolence more uniform；
(4) preparation method of extruding Ba Danmu benevolence of the invention, by Ba Danmu benevolence in lower temperature and shorter time
Lower drying toasts Ba Danmu benevolence compared to common heated-air drying temperature range, and the low temperature drying section that this programme uses is not only easy
In by the water content control of Ba Danmu benevolence, in 30-40%, conducive to subsequent expanding treatment, and the product of survivable Ba Danmu benevolence are sought
It forms point, remains the nutriment in raw material to a greater degree, the quality of Ba Danmu benevolence is more preferable；
(5) preparation method of extruding Ba Danmu benevolence of the invention, swelling temperature are 120--135 DEG C, dead time 10-
25min, evacuation temperature are 70-100 DEG C, evacuated time 1-1.5h, and bulking pressure difference is 0.2-0.5Mpa；The Extrusive parameter is not
Can be too low because of swelling temperature, dead time is too short, and the quantity of steam for generating interiors of products is less, is not enough to make Ba Danmu benevolence swollen
Change；The parameter area not will lead to that swelling temperature is too long, and dead time is too long simultaneously, though Ba Danmu benevolence crispy in taste obtained,
But product is locally charred；Similarly, avoid evacuation temperature and evacuated time too low, product puffed degree is inadequate；Or evacuation temperature and pumping
The empty time is excessively high, and product is charred, and wastes energy consumption；
(6) extruding Ba Danmu benevolence of the invention is different from and realizes extrinsic taste, partially hard bar of mouthfeel by wrapping up in powder outside on the market
Denier wood benevolence, tasty depth and crispy in taste, flavor is changeable, and the nutritive value of Ba Danmu benevolence is not destroyed, is a kind of completely new bar denier
The wooden benevolence.
Specific embodiment
The present invention is further described below combined with specific embodiments below.
Embodiment 1
The preparation method of the extruding Ba Danmu benevolence of the present embodiment, specific step are as follows:
(1) dipping by lye: preparing 0.5% sodium bicarbonate solution, impregnates Ba Danmu benevolence 4h.
(2) it cleans: being cleaned 1 time using clear water.
(3) feed liquid is impregnated: 0.5% citric acid, 8% white granulated sugar, and 5% Cranberry fruit juice stirs evenly to obtain feed liquid, feed liquid leaching
Steep 4h.
(4) heated-air drying: 60 DEG C of heated-air drying 1h or so, drying to moisture reach 30-40%.
(5) explosion puffing drying: Ba Danmu benevolence is placed in pressurized tank, and swelling temperature is 120 DEG C, is taken out after stagnating 10min
Sky, evacuation temperature are 70 DEG C, evacuated time 1h, and bulking pressure difference is 0.2Mpa.
(6) pressure pressure inside the tank is restored to normal pressure, closes pressurized tank, the Ba Danmu benevolence in pressurized tank is taken out, it is cooling,
Packaging is to get sampling 1.
Embodiment 2
The preparation method of the extruding Ba Danmu benevolence of the present embodiment, specific step are as follows:
(1) dipping by lye: preparing 1% sodium bicarbonate solution, impregnates Ba Danmu benevolence 6h.
(2) it cleans: being cleaned 2 times using clear water.
(3) feed liquid is impregnated: 0.5% citric acid, 8% white granulated sugar, and 5% Cranberry fruit juice stirs evenly to obtain feed liquid, feed liquid leaching
Steep 8h.
(4) heated-air drying: 70 DEG C of heated-air drying 2h or so, drying to moisture reach 30-40%
(5) explosion puffing drying: Ba Danmu benevolence is placed in pressurized tank, and swelling temperature is 135 DEG C, is taken out after stagnating 25min
Sky, evacuation temperature are 100 DEG C, evacuated time 1.5h, and bulking pressure difference is 0.5Mpa.
(6) pressure pressure inside the tank is restored to normal pressure, closes pressurized tank, the Ba Danmu benevolence in pressurized tank is taken out, it is cooling,
Packaging is to get sampling 2.
Embodiment 3
The preparation method of the extruding Ba Danmu benevolence of the present embodiment, specific step are as follows:
(1) dipping by lye: preparing 0.75% sodium bicarbonate solution, impregnates Ba Danmu benevolence 5h.
(2) it cleans: being cleaned 1 time using clear water.
(3) feed liquid is impregnated: 0.5% citric acid, 8% white granulated sugar, and 5% Cranberry fruit juice stirs evenly to obtain feed liquid, feed liquid leaching
Steep 6h.
(4) heated-air drying: 65 DEG C of heated-air drying 1h or so, drying to moisture reach 30-40%
(5) explosion puffing drying: Ba Danmu benevolence is placed in pressurized tank, and swelling temperature is 127.5 DEG C, and it is laggard to stagnate 17.5min
Row evacuates, and evacuation temperature is 85 DEG C, evacuated time 1.25h, and bulking pressure difference is 0.35Mpa.
(6) pressure pressure inside the tank is restored to normal pressure, closes pressurized tank, the Ba Danmu benevolence in pressurized tank is taken out, it is cooling,
Packaging is to get sampling 3.
Embodiment 4
The preparation method of the extruding Ba Danmu benevolence of the present embodiment, specific step are as follows:
(1) dipping by lye: preparing 0.75% potassium bicarbonate solution, impregnates Ba Danmu benevolence 5h.
(2) it cleans: being cleaned 1 time using clear water.
(3) feed liquid is impregnated: 0.5% malic acid, 8% white granulated sugar, and 5% Cranberry fruit juice stirs evenly to obtain feed liquid, feed liquid leaching
Steep 6h.
(4) heated-air drying: 65 DEG C of heated-air drying 1h or so, drying to moisture reach 30-40%
(5) explosion puffing drying: Ba Danmu benevolence is placed in pressurized tank, and swelling temperature is 127.5 DEG C, and it is laggard to stagnate 17.5min
Row evacuates, and evacuation temperature is 85 DEG C, evacuated time 1.25h, and bulking pressure difference is 0.35Mpa.
(6) pressure pressure inside the tank is restored to normal pressure, closes pressurized tank, the Ba Danmu benevolence in pressurized tank is taken out, it is cooling,
Packaging is to get sampling 4.
Embodiment 5
The preparation method of the extruding Ba Danmu benevolence of the present embodiment, specific step are as follows:
(1) dipping by lye: preparing 0.75% sodium carbonate liquor, impregnates Ba Danmu benevolence 5h.
(2) it cleans: being cleaned 1 time using clear water.
(3) feed liquid is impregnated: 0.5% lactic acid, 8% white granulated sugar, and 5% Cranberry fruit juice stirs evenly to obtain feed liquid, and feed liquid is impregnated
6h；Under the premise of step (1) weak base improves moisture impregnability and gets through infiltration channel, this step soaks Ba Danmu benevolence in feed liquid
Bubble, feed liquid is impregnated carrying lactic acid, white granulated sugar, Cranberry fruit juice constituents and is entered inside Ba Danmu benevolence, and Ba Danmu benevolence master on the market
If realizing extrinsic taste by wrapping up in powder outside, interior tasty bar denier wood products are seldom, compare and wrap up tasty Ba Danmu benevolence, impregnate
Interior tasty Ba Danmu benevolence, flavor is stronger, and more preferable, imparting product difference taste, generation cream are merged with feed liquid fragrance
Fragrant effect；Moreover, further, feed liquid impregnates carrying flavoring ingredients can also be with the alkaline components of Ba Danmu internal residual
It reacts, generates multi-level taste effect；After bulking step, feed liquid can be preferably spread in Ba Danmu benevolence, be made
The mouthfeel of interior tasty Ba Danmu benevolence is more uniform.
(4) heated-air drying: 65 DEG C of heated-air drying 1h or so, drying to moisture reach 30-40%.
(5) explosion puffing drying: Ba Danmu benevolence is placed in pressurized tank, and swelling temperature is 127.5 DEG C, and it is laggard to stagnate 17.5min
Row evacuates, and evacuation temperature is 85 DEG C, evacuated time 1.25h, and bulking pressure difference is 0.35Mpa.
(6) pressure pressure inside the tank is restored to normal pressure, closes pressurized tank, the Ba Danmu benevolence in pressurized tank is taken out, it is cooling,
Packaging is to get sampling 5.
Embodiment 6
The preparation method of the extruding Ba Danmu benevolence of the present embodiment, specific step are as follows:
(1) dipping by lye: preparing 0.75% solution of potassium carbonate, impregnates Ba Danmu benevolence 5h.
(2) it cleans: being cleaned 1 time using clear water.
(3) feed liquid is impregnated: 0.5% citric acid, 8% pepper extract, 5% Cranberry fruit juice stir evenly to obtain feed liquid, material
Liquid impregnates 6h；Under the premise of weak base improves moisture impregnability and gets through infiltration channel, this step soaks Ba Danmu benevolence in feed liquid
Bubble, feed liquid is impregnated carrying citric acid, pepper extract, Cranberry fruit juice constituents and is entered inside Ba Danmu benevolence, and bar denier on the market
The wooden benevolence mainly passes through outer powder of wrapping up in and realizes extrinsic taste, and interior tasty bar denier wood products are seldom, compare and wrap up tasty Ba Danmu
Benevolence impregnates interior tasty Ba Danmu benevolence, and flavor is stronger, and more preferable, imparting product difference taste is merged with feed liquid fragrance,
Generate micro- peppery effect；Moreover, further, feed liquid impregnates carrying flavoring ingredients can also be with the alkali of Ba Danmu internal residual
Property ingredient reacts, and generates multi-level taste effect；After bulking step, feed liquid can preferably be spread in Ba Danmu benevolence
In, keep the mouthfeel of interior tasty Ba Danmu benevolence more uniform；
(4) heated-air drying: 65 DEG C of heated-air drying 1h or so, drying to moisture reach 30-40%
(5) explosion puffing drying: Ba Danmu benevolence is placed in pressurized tank, and swelling temperature is 127.5 DEG C, and it is laggard to stagnate 17.5min
Row evacuates, and evacuation temperature is 85 DEG C, evacuated time 1.25h, and bulking pressure difference is 0.35Mpa.
(6) pressure pressure inside the tank is restored to normal pressure, closes pressurized tank, the Ba Danmu benevolence in pressurized tank is taken out, it is cooling,
Packaging is to get sampling 6.
Embodiment 7
The preparation method of the extruding Ba Danmu benevolence of the present embodiment, specific step are as follows:
(1) dipping by lye: preparing 0.75% sodium bicarbonate solution, impregnates Ba Danmu benevolence 5h.
(2) it cleans: being cleaned 1 time using clear water.
(3) feed liquid is impregnated: 0.5% citric acid, 8% salt, and 5% Cranberry fruit juice stirs evenly to obtain feed liquid, and feed liquid impregnates 6h；
This step combines the soaking concentration and soaking time of step (1) weak base, improves moisture impregnability in weak base and gets through infiltration channel
Under the premise of, this step impregnates Ba Danmu benevolence in feed liquid, and feed liquid, which is impregnated, carries citric acid, salt, the entrance of Cranberry fruit juice constituents
Inside Ba Danmu benevolence, and Ba Danmu benevolence is mainly to pass through outer powder of wrapping up in realize extrinsic taste on the market, and interior tasty bar denier wood products are very
It is few, it compares and wraps up tasty Ba Danmu benevolence, impregnate interior tasty Ba Danmu benevolence, flavor is stronger, and melts with feed liquid fragrance
That closes is more preferable, assigns product difference taste；Moreover, further, feed liquid impregnates carrying flavoring ingredients can also be with a bar denier
The alkaline components of the wooden internal residual react, and generate multi-level taste effect；After bulking step, feed liquid can be preferably
It is spread in Ba Danmu benevolence, keeps the mouthfeel of interior tasty Ba Danmu benevolence more uniform；
(4) heated-air drying: 65 DEG C of heated-air drying 1h or so, drying to moisture reach 30-40%.
(5) explosion puffing drying: Ba Danmu benevolence is placed in pressurized tank, and swelling temperature is 127.5 DEG C, and it is laggard to stagnate 17.5min
Row evacuates, and evacuation temperature is 85 DEG C, evacuated time 1.25h, and bulking pressure difference is 0.35Mpa.
(6) pressure pressure inside the tank is restored to normal pressure, closes pressurized tank, the Ba Danmu benevolence in pressurized tank is taken out, it is cooling,
Packaging is to get sampling 7.
Embodiment 8
The preparation method of the extruding Ba Danmu benevolence of the present embodiment, specific step are as follows:
(1) dipping by lye: preparing 0.75% sodium bicarbonate solution, impregnates Ba Danmu benevolence 5h.
(2) it cleans: being cleaned 2 times using clear water.
(3) feed liquid is impregnated: 0.5% citric acid, 8% white granulated sugar, and 5% Cranberry fruit juice stirs evenly to obtain feed liquid, feed liquid leaching
Steep 6h.
(4) vacuum freeze drying: after immersion balance push-in vacuum freeze drying cabin in, quickly by vacuum be down to 130pa with
Under, material is because of evaporation endothermic fast cooling, in temperature-fall period, generates band, the residual moisture of Ba Danmu quickly through minimum ice crystal
By outer and interior rapid crystallization, when special temperature of charge is down to -30 DEG C or so, heating plate is opened to material radiant heating；Plate temperature control system
At 60 DEG C or so, condenser temperature is controlled at -35 DEG C or so, wait it is dry to moisture to 30-40% when, dryness storehouse out；
(5) explosion puffing drying: Ba Danmu benevolence is placed in pressurized tank, and swelling temperature is 127.5 DEG C, and it is laggard to stagnate 17.5min
Row evacuates, and evacuation temperature is 85 DEG C, evacuated time 1.25h, and bulking pressure difference is 0.35Mpa.
(6) pressure pressure inside the tank is restored to normal pressure, closes pressurized tank, the Ba Danmu benevolence in pressurized tank is taken out, it is cooling,
Packaging is to get sampling 8.
Embodiment 9
The preparation method of the extruding Ba Danmu benevolence of the present embodiment, specific step are as follows:
(1) dipping by lye: preparing 0.1% sodium bicarbonate solution, impregnates Ba Danmu benevolence 4.5h.
(2) it cleans: being cleaned 2 times using clear water.
(3) feed liquid is impregnated: the mixed liquor of 0.5% malic acid and lactic acid 1:1 proportion, 8% salt, the stirring of 5% Cranberry fruit juice
It is uniform that feed liquid, feed liquid impregnate 6h.
(4) quick-frozen: it is 3 hours quick-frozen at -30 DEG C or less after immersion in balance push-in quick freezing repository, in material temperature-fall period, fastly
Speed generates band by minimum ice crystal, and the moisture of Ba Danmu is by outer and interior rapid crystallization；
(5) vacuum freeze drying: it is quick-frozen after quickly push-in vacuum freeze drying cabin in, quickly by vacuum be down to 130pa with
Under, condenser temperature is controlled at -35 DEG C or so, opens heating plate to material radiant heating；Plate temperature control system waits dryings at 60 DEG C or so
When to moisture to 30-40%, dryness storehouse out；
(5) explosion puffing drying: Ba Danmu benevolence is placed in pressurized tank, and swelling temperature is 127.5 DEG C, and it is laggard to stagnate 17.5min
Row evacuates, and evacuation temperature is 85 DEG C, evacuated time 1.25h, and bulking pressure difference is 0.35Mpa.
(6) pressure pressure inside the tank is restored to normal pressure, closes pressurized tank, the Ba Danmu benevolence in pressurized tank is taken out, it is cooling,
Packaging is to get sampling 9.
Ba Danmu benevolence made from embodiment 1 to 9 is sampled, is compared by following table one:
Table one:
It is apparent from through comparing above, the sample of embodiment 1 to 7, all solves the technical issues of the application, sample 8 substantially
Freeze drying technology is used with sample 9, although improving cost, due in freeze-drying process, after ice crystal water sublimed, residual moisture indwelling
In the hole after ice crystal distillation, the distribution of moisture is more uniform, and after later period extruding, hole is also more uniform cause, has uniformly
It is loose, it can also fragrance also can persistently retain, finished product obtained while keeping Ba Danmu benevolence intrinsic nutritional ingredient
Aftertaste is good and lasting, can promote class difference and the different levels consumer demand of product.
Example of the present invention is only that preferred embodiments of the present invention will be described, not to present inventive concept and
Range is defined, and under the premise of not departing from design philosophy of the present invention, this field engineers and technicians are to technology of the invention
The various changes and improvements that scheme is made should all fall into protection scope of the present invention.
Claims (9)
1. a kind of preparation method of extruding Ba Danmu benevolence, comprising the following steps:
(1) dipping by lye；
(2) it cleans；
(3) feed liquid is impregnated；
(4) dry；
(5) extruding；
It is (6) cooling,
It is characterized in that, the water content of Ba Danmu benevolence is controlled in 30-40% after above-mentioned steps (4) processing.
2. the preparation method of extruding Ba Danmu benevolence according to claim 1, which is characterized in that lye described in step (1) is
Sodium bicarbonate, saleratus, sodium carbonate, one of potassium carbonate or a variety of, concentration 0.5-1%, soaking time 4-6h.
3. the preparation method of extruding Ba Danmu benevolence according to claim 1, which is characterized in that step (3) described feed liquid includes
Acidic flavored material, soaking time 4-8h.
4. the preparation method of extruding Ba Danmu benevolence according to claim 1, which is characterized in that step (4) is heated-air drying, is done
60-70 DEG C of dry temperature, time 1-2h.
5. the preparation method of extruding Ba Danmu benevolence according to claim 1, which is characterized in that swelling temperature is in step (5)
120-135 DEG C, dead time 10-25min, evacuation temperature is 70-100 DEG C, time 1-1.5h, and bulking pressure difference is 0.2-
0.5Mpa。
6. the preparation method of extruding Ba Danmu benevolence according to claim 3, which is characterized in that the acidic flavored material is lemon
Acid, malic acid or lactic acid.
7. the preparation method of extruding Ba Danmu benevolence according to claim 3, which is characterized in that the feed liquid includes flavor seasoning
Material.
8. the preparation method of extruding Ba Danmu benevolence according to claim 7, which is characterized in that the flavoring be sugar,
Salt or pepper extract.
9. a kind of extruding Ba Danmu benevolence, which is characterized in that any one of -8 be made according to claim 1.
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Application publication date: 20191119 |