CN111713665A - Method for preparing quick-frozen vegetable balls based on extraction of hydrated cellulose from vegetables - Google Patents
Method for preparing quick-frozen vegetable balls based on extraction of hydrated cellulose from vegetables Download PDFInfo
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- CN111713665A CN111713665A CN202010724959.5A CN202010724959A CN111713665A CN 111713665 A CN111713665 A CN 111713665A CN 202010724959 A CN202010724959 A CN 202010724959A CN 111713665 A CN111713665 A CN 111713665A
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- 238000000605 extraction Methods 0.000 title claims description 10
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 71
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 71
- 239000002994 raw material Substances 0.000 claims abstract description 32
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- 239000000843 powder Substances 0.000 claims abstract description 26
- 238000002360 preparation method Methods 0.000 claims abstract description 24
- 244000291564 Allium cepa Species 0.000 claims abstract description 22
- 235000013312 flour Nutrition 0.000 claims abstract description 19
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
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- 239000000575 pesticide Substances 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Botany (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the technical field of vegetable ball preparation, and particularly discloses a method for preparing vegetable balls based on hydrated cellulose extracted from vegetables, which comprises the following steps: s1, preparation raw materials: preparing 80 parts of vegetables, 15-18 parts of protein and 10-14 parts of flour; also contains 0.15-0.4 part of salt, 0.05-0.25 part of chicken essence, 1.25-1.9 parts of ginger, 1.55-3 parts of scallion, 0.8-1 part of pepper and 0.6-1 part of ginger powder; s2, processing vegetables: extracting hydrated cellulose from vegetables; the vegetable balls are prepared by mixing the extracted hydrated fiber powder serving as a vegetable raw material with flour and eggs, so that the prepared vegetable balls contain hydrated cellulose besides active ingredients such as various vitamins in the vegetables, the edible value of the vegetable balls is enhanced, the nutritional ingredients required by a human body can be met, and the nutritional value of the vegetables is fully utilized.
Description
Technical Field
The invention belongs to the technical field of vegetable ball preparation, and particularly relates to a method for preparing quick-frozen vegetable balls based on hydrated cellulose extracted from vegetables.
Background
Vegetable balls refer to balls containing vegetables as main raw materials and no meat component, and the shaping adhesive is usually flour and eggs.
Many vegetables contain cellulose. Cellulose is known to nutritional experts as the seventh nutrient of humans. Cellulose is needed to be eaten by people, and has important physiological functions in human intestinal tracts. There are two states of cellulose existing in nature, one of which is dehydrated, such as cotton, bamboo; the other state is hydrated, such as cabbage, carrot, apple. Human edible cellulose only has hydrated cellulose to have physiological functions on human body. Cellulose in vegetables is present on the cell surface, is a component of cell walls, maintains the basic structure and morphology of cells and plant individuals, and maintains the components and functions of intracellular substances. When cellulose swells in a body of water, the interstices of the cellulose bundles are filled with water, a condition known as the hydrated condition. Cellulose in the hydrated state has specific physiological functions.
The existing quick-frozen vegetable ball is prepared by generally adopting a large amount of vegetables as ingredients, crushing the vegetables and mixing the crushed vegetables and flour together, but cellulose contained in the vegetables can provide physiological functions for a human body only in a hydrated state.
Therefore, the person skilled in the art proposes a method for preparing quick-frozen vegetable balls based on extraction of hydrated cellulose from vegetables, in order to solve the problems set out in the background above.
Disclosure of Invention
In order to achieve the purpose, the invention adopts the following technical scheme: a method for preparing quick-frozen vegetable balls based on extraction of hydrated cellulose from vegetables comprises the following steps:
s1, preparation raw materials: preparing 80 parts of vegetables, 15 parts of protein and 10 parts of flour; also contains 0.15 part of salt, 0.05 part of chicken essence, 1.25 parts of ginger, 1.55 parts of scallion, 0.8 part of pepper and 0.6 part of ginger powder;
s2, processing vegetables: extracting hydrated cellulose from vegetables;
s3, preparing a protein water-soluble liquid with the mass concentration of 13% and taking protein as a solute;
s4, mixing the protein water-soluble liquid with vegetable hydrated fiber powder, and then adding flour, water and seasonings to be mixed uniformly to obtain stuffing;
s5, placing the stuffing into a mold, molding the stuffing, and then freezing for 25min at-40 to obtain the quick-frozen vegetable ball.
Preferably, the protein in step S1 is composed of soy protein, peanut protein and walnut protein in a ratio of 12:6:8 parts by weight.
Preferably, the preparation of the hydrated cellulose in the step S2 includes the steps of:
s2.1, taking a vegetable raw material containing cellulose, removing inedible parts, and carrying out conventional impurity removal, sterilization and pesticide removal on the edible parts for blanching treatment;
s2.2, treating the cells of the vegetable raw material by adopting a wall breaking treatment method, wherein the fineness of the treated cells is based on vegetable cell breaking and cytoplasm outflow, so as to obtain vegetable pulp;
s2.3, adding pectinase into the vegetable pulp, and separating vegetable cellulose and pectin, wherein the water content of the obtained vegetable pulp is generally 86%;
s2.4, concentrating the vegetable pulp after the pectinase treatment until the solid content is 15-20% to obtain vegetable thick pulp containing hydrated cellulose;
s2.5, carrying out freeze-drying treatment on the vegetable thick pulp, wherein the water content is required to be 3%, and obtaining vegetable hydrated fiber powder.
Preferably, the preparation of the protein dissolving solution in step S3 includes the following steps:
s3.1, dissolving the soybean protein, the peanut protein and the walnut protein in water at 70 ℃, and stirring for 25 minutes;
s3.2, and then homogenizing under the condition of 15MPa for 60 seconds.
Preferably, the wall breaking treatment in step S2.2 is performed mechanically, i.e. by crushing the vegetable raw material by a crusher.
Preferably, the ginger in step S1 is minced ginger, the scallion is minced scallion, and the pepper is paprika.
The invention has the technical effects and advantages that: compared with the prior art, the invention carries out freeze-drying treatment on the vegetable thick pulp to obtain vegetable hydrated fiber powder with high rehydration performance, the product obtained by the method contains hydrated cellulose besides active ingredients such as various original vitamins of the vegetable and the like, the product is called as active freeze-dried powder vegetable, the prepared vegetable cellulose has hydration property, can be rehydrated and swelled, and has specific physiological function, the vegetable balls are prepared by extracting hydrated cellulose from vegetables, extracting cellulose from the vegetables, mixing the extracted hydrated fiber powder serving as a vegetable raw material with flour and eggs, and the prepared vegetable balls contain the hydrated cellulose besides active ingredients such as various vitamins in the vegetables, so that the edible value of the vegetable balls is enhanced, the nutritional ingredients required by a human body can be met, and the nutritional value of the vegetables is fully utilized.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. The specific embodiments described herein are merely illustrative of the invention and do not delimit the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The invention provides a method for preparing quick-frozen vegetable balls based on hydrated cellulose extracted from vegetables, which comprises the following steps:
s1, preparation raw materials: preparing 80 parts of vegetables, 15 parts of protein and 10 parts of flour; also contains 0.15 part of salt, 0.05 part of chicken essence, 1.25 parts of ginger, 1.55 parts of scallion, 0.8 part of pepper and 0.6 part of ginger powder;
s2, processing vegetables: extracting hydrated cellulose from vegetables;
s3, preparing a protein water-soluble liquid with the mass concentration of 13% and taking protein as a solute;
s4, mixing the protein water-soluble liquid with vegetable hydrated fiber powder, and then adding flour, water and seasonings to be mixed uniformly to obtain stuffing;
s5, placing the stuffing into a mold, molding the stuffing, and then freezing at-40 ℃ for 25min to obtain the quick-frozen vegetable ball.
Specifically, the protein in the step S1 is composed of soybean protein, peanut protein and walnut protein according to the weight ratio of 12:6: 8.
Specifically, the preparation of the hydrated cellulose in the step S2 includes the following steps:
s2.1, taking a vegetable raw material containing cellulose, removing inedible parts, and carrying out conventional impurity removal, sterilization and pesticide removal on the edible parts for blanching treatment;
s2.2, treating the cells of the vegetable raw material by adopting a wall breaking treatment method, wherein the fineness of the treated cells is based on vegetable cell breaking and cytoplasm outflow, so as to obtain vegetable pulp;
s2.3, adding pectinase into the vegetable pulp, and separating vegetable cellulose and pectin, wherein the water content of the obtained vegetable pulp is generally 86%;
s2.4, concentrating the vegetable pulp after the pectinase treatment until the solid content is 15-20% to obtain vegetable thick pulp containing hydrated cellulose;
s2.5, carrying out freeze-drying treatment on the vegetable thick pulp, wherein the water content is required to be 3%, and obtaining vegetable hydrated fiber powder.
Specifically, the preparation of the protein dissolving solution in step S3 includes the following steps:
s3.1, dissolving the soybean protein, the peanut protein and the walnut protein in water at 70 ℃, and stirring for 25 minutes;
s3.2, and then homogenizing under the condition of 15MPa for 60 seconds.
Specifically, the wall breaking treatment in step S2.2 is performed by a mechanical method, that is, the vegetable raw material is crushed by a crusher.
Specifically, in step S1, ginger is minced ginger, scallion is minced scallion, and pepper is paprika.
Example 2
The invention provides a method for preparing quick-frozen vegetable balls based on hydrated cellulose extracted from vegetables, which comprises the following steps:
s1, preparation raw materials: preparing 80 parts of vegetables, 16 parts of protein and 11 parts of flour; also contains 0.2 part of salt, 0.1 part of chicken essence, 1.3 parts of ginger, 2 parts of scallion, 0.9 part of pepper and 0.7 part of ginger powder;
s2, processing vegetables: extracting hydrated cellulose from vegetables;
s3, preparing a protein water-soluble liquid with the mass concentration of 14% and taking protein as a solute;
s4, mixing the protein water-soluble liquid with vegetable hydrated fiber powder, and then adding flour, water and seasonings to be mixed uniformly to obtain stuffing;
s5, placing the stuffing into a mold, molding the stuffing, and then freezing at-38 ℃ for 28min to obtain the quick-frozen vegetable balls.
Specifically, the protein in the step S1 is composed of soybean protein, peanut protein and walnut protein according to the weight ratio of 12:6: 8.
Specifically, the preparation of the hydrated cellulose in the step S2 includes the following steps:
s2.1, taking a vegetable raw material containing cellulose, removing inedible parts, and carrying out conventional impurity removal, sterilization and pesticide removal on the edible parts for blanching treatment;
s2.2, treating the cells of the vegetable raw material by adopting a wall breaking treatment method, wherein the fineness of the treated cells is based on vegetable cell breaking and cytoplasm outflow, so as to obtain vegetable pulp;
s2.3, adding pectinase into the vegetable pulp, and separating vegetable cellulose and pectin, wherein the water content of the obtained vegetable pulp is generally 87%;
s2.4, concentrating the vegetable pulp after the pectinase treatment until the solid content is 15-20% to obtain vegetable thick pulp containing hydrated cellulose;
s2.5, carrying out freeze-drying treatment on the vegetable thick pulp, wherein the water content is required to be 4%, and obtaining vegetable hydrated fiber powder.
Specifically, the preparation of the protein dissolving solution in step S3 includes the following steps:
s3.1, dissolving the soybean protein, the peanut protein and the walnut protein in water at 75 ℃, and stirring for 26 minutes;
s3.2, and then homogenizing under the condition of 15MPa for 60 seconds.
Specifically, the wall breaking treatment in step S2.2 is performed by a mechanical method, that is, the vegetable raw material is crushed by a crusher.
Specifically, in step S1, ginger is minced ginger, scallion is minced scallion, and pepper is paprika.
Example 3
The invention provides a method for preparing quick-frozen vegetable balls based on hydrated cellulose extracted from vegetables, which comprises the following steps:
s1, preparation raw materials: preparing 80 parts of vegetables, 17 parts of protein and 13 parts of flour; also contains 0.25 part of salt, 0.15 part of chicken essence, 1.35 parts of ginger, 1.65 parts of scallion, 0.85 part of pepper and 0.75 part of ginger powder;
s2, processing vegetables: extracting hydrated cellulose from vegetables;
s3, preparing a protein water-soluble liquid with the mass concentration of 14% and taking protein as a solute;
s4, mixing the protein water-soluble liquid with vegetable hydrated fiber powder, and then adding flour, water and seasonings to be mixed uniformly to obtain stuffing;
s5, placing the stuffing into a mold, molding the stuffing, and then freezing at-39 ℃ for 28min to obtain the quick-frozen vegetable balls.
Specifically, the protein in the step S1 is composed of soybean protein, peanut protein and walnut protein according to the weight ratio of 12:6: 8.
Specifically, the preparation of the hydrated cellulose in the step S2 includes the following steps:
s2.1, taking a vegetable raw material containing cellulose, removing inedible parts, and carrying out conventional impurity removal, sterilization and pesticide removal on the edible parts for blanching treatment;
s2.2, treating the cells of the vegetable raw material by adopting a wall breaking treatment method, wherein the fineness of the treated cells is based on vegetable cell breaking and cytoplasm outflow, so as to obtain vegetable pulp;
s2.3, adding pectinase into the vegetable pulp, and separating vegetable cellulose and pectin, wherein the water content of the obtained vegetable pulp is generally 88%;
s2.4, concentrating the vegetable pulp after the pectinase treatment until the solid content is 15-20% to obtain vegetable thick pulp containing hydrated cellulose;
s2.5, carrying out freeze-drying treatment on the vegetable thick pulp, wherein the water content is required to be 4%, and obtaining vegetable hydrated fiber powder.
Specifically, the preparation of the protein dissolving solution in step S3 includes the following steps:
s3.1, dissolving the soybean protein, the peanut protein and the walnut protein in water at 77 ℃, and stirring for 28 minutes;
s3.2, and then homogenizing under the condition of 15MPa for 60 seconds.
Specifically, the wall breaking treatment in step S2.2 is performed by a mechanical method, that is, the vegetable raw material is crushed by a crusher.
Specifically, in step S1, ginger is minced ginger, scallion is minced scallion, and pepper is paprika.
Example 4
The invention provides a method for preparing quick-frozen vegetable balls based on hydrated cellulose extracted from vegetables, which comprises the following steps:
s1, preparation raw materials: preparing 80 parts of vegetables, 17 parts of protein and 14 parts of flour; also contains 0.3 part of salt, 0.2 part of chicken essence, 1.6 parts of ginger, 2.5 parts of scallion, 0.95 part of pepper and 0.9 part of ginger powder;
s2, processing vegetables: extracting hydrated cellulose from vegetables;
s3, preparing a protein water-soluble liquid with the mass concentration of 14% and taking protein as a solute;
s4, mixing the protein water-soluble liquid with vegetable hydrated fiber powder, and then adding flour, water and seasonings to be mixed uniformly to obtain stuffing;
s5, placing the stuffing into a mold, molding the stuffing, and then freezing at-39 ℃ for 29min to obtain the quick-frozen vegetable balls.
Specifically, the protein in the step S1 is composed of soybean protein, peanut protein and walnut protein according to the weight ratio of 12:6: 8.
Specifically, the preparation of the hydrated cellulose in the step S2 includes the following steps:
s2.1, taking a vegetable raw material containing cellulose, removing inedible parts, and carrying out conventional impurity removal, sterilization and pesticide removal on the edible parts for blanching treatment;
s2.2, treating the cells of the vegetable raw material by adopting a wall breaking treatment method, wherein the fineness of the treated cells is based on vegetable cell breaking and cytoplasm outflow, so as to obtain vegetable pulp;
s2.3, adding pectinase into the vegetable pulp, separating vegetable cellulose from pectin, and obtaining the vegetable pulp with water content of 89% generally;
s2.4, concentrating the vegetable pulp after the pectinase treatment until the solid content is 15-20% to obtain vegetable thick pulp containing hydrated cellulose;
s2.5, carrying out freeze-drying treatment on the vegetable thick pulp, wherein the water content is required to be 4%, and obtaining vegetable hydrated fiber powder.
Specifically, the preparation of the protein dissolving solution in step S3 includes the following steps:
s3.1, dissolving the soybean protein, the peanut protein and the walnut protein in water at 79 ℃, and stirring for 29 minutes;
s3.2, and then homogenizing under the condition of 15MPa for 60 seconds.
Specifically, the wall breaking treatment in step S2.2 is performed by a mechanical method, that is, the vegetable raw material is crushed by a crusher.
Specifically, in step S1, ginger is minced ginger, scallion is minced scallion, and pepper is paprika.
Example 5
The invention provides a method for preparing quick-frozen vegetable balls based on hydrated cellulose extracted from vegetables, which comprises the following steps:
s1, preparation raw materials: preparing 80 parts of vegetables, 18 parts of protein and 14 parts of flour; also contains 0.4 part of salt, 0.25 part of chicken essence, 1.9 parts of ginger, 3 parts of scallion, 1 part of pepper and 1 part of ginger powder;
s2, processing vegetables: extracting hydrated cellulose from vegetables;
s3, preparing a protein hydrosol solution with the mass concentration of 15% and taking protein as a solute;
s4, mixing the protein water-soluble liquid with vegetable hydrated fiber powder, and then adding flour, water and seasonings to be mixed uniformly to obtain stuffing;
s5, placing the stuffing into a mold, molding the stuffing, and then freezing at-35 ℃ for 30min to obtain the quick-frozen vegetable balls.
Specifically, the protein in the step S1 is composed of soybean protein, peanut protein and walnut protein according to the weight ratio of 12:6: 8.
Specifically, the preparation of the hydrated cellulose in the step S2 includes the following steps:
s2.1, taking a vegetable raw material containing cellulose, removing inedible parts, and carrying out conventional impurity removal, sterilization and pesticide removal on the edible parts for blanching treatment;
s2.2, treating the cells of the vegetable raw material by adopting a wall breaking treatment method, wherein the fineness of the treated cells is based on vegetable cell breaking and cytoplasm outflow, so as to obtain vegetable pulp;
s2.3, adding pectinase into the vegetable pulp, and separating vegetable cellulose and pectin, wherein the water content of the obtained vegetable pulp is generally 90%;
s2.4, concentrating the vegetable pulp after the pectinase treatment until the solid content is 15-20% to obtain vegetable thick pulp containing hydrated cellulose;
s2.5, carrying out freeze-drying treatment on the vegetable thick pulp, wherein the water content is required to be 5%, and obtaining vegetable hydrated fiber powder.
Specifically, the preparation of the protein dissolving solution in step S3 includes the following steps:
s3.1, dissolving the soybean protein, the peanut protein and the walnut protein in water at the temperature of 80 ℃, and stirring for 30 minutes;
s3.2, and then homogenizing under the condition of 15MPa for 60 seconds.
Specifically, the wall breaking treatment in step S2.2 is performed by a mechanical method, that is, the vegetable raw material is crushed by a crusher.
Specifically, in step S1, ginger is minced ginger, scallion is minced scallion, and pepper is paprika.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.
Claims (6)
1. A method for preparing quick-frozen vegetable balls based on extraction of hydrated cellulose from vegetables is characterized by comprising the following steps: the method comprises the following steps:
s1, preparation raw materials: preparing 80 parts of vegetables, 15-18 parts of protein and 10-14 parts of flour; also contains 0.15-0.4 part of salt, 0.05-0.25 part of chicken essence, 1.25-1.9 parts of ginger, 1.55-3 parts of scallion, 0.8-1 part of pepper and 0.6-1 part of ginger powder;
s2, processing vegetables: extracting hydrated cellulose from vegetables;
s3, preparing a protein hydrosol solution with mass concentration of 13-15% and protein as a solute;
s4, mixing the protein water-soluble liquid with vegetable hydrated fiber powder, and then adding flour, water and seasonings to be mixed uniformly to obtain stuffing;
s5, placing the stuffing into a mold, forming the stuffing, and then freezing at-40 to-35 ℃ for 25 to 30min to obtain the quick-frozen vegetable ball.
2. A method for preparing quick-frozen vegetable balls based on extraction of hydrated cellulose from vegetables, according to claim 1, characterized in that: the protein in the step S1 is composed of soybean protein, peanut protein and walnut protein according to the weight ratio of 12:6: 8.
3. A method for preparing quick-frozen vegetable balls based on extraction of hydrated cellulose from vegetables, according to claim 1, characterized in that: the preparation of the hydrated cellulose in the step S2 includes the steps of:
s2.1, taking a vegetable raw material containing cellulose, removing inedible parts, and carrying out conventional impurity removal, sterilization and pesticide removal on the edible parts for blanching treatment;
s2.2, treating the cells of the vegetable raw material by adopting a wall breaking treatment method, wherein the fineness of the treated cells is based on vegetable cell breaking and cytoplasm outflow, so as to obtain vegetable pulp;
s2.3, adding pectinase into the vegetable pulp, and separating vegetable cellulose and pectin, wherein the water content of the obtained vegetable pulp is generally 86-90%;
s2.4, concentrating the vegetable pulp after the pectinase treatment until the solid content is 15-20% to obtain vegetable thick pulp containing hydrated cellulose;
s2.5, carrying out freeze-drying treatment on the vegetable thick pulp, wherein the water content is required to be 3-5%, and thus obtaining vegetable hydrated fiber powder.
4. A method for preparing quick-frozen vegetable balls based on extraction of hydrated cellulose from vegetables, according to claim 1, characterized in that: the preparation of the protein dissolving solution in the step S3 comprises the following steps:
s3.1, dissolving the soybean protein, the peanut protein and the walnut protein in water at 70-80 ℃, and stirring for 25-30 minutes;
s3.2, and then homogenizing under the condition of 15MPa for 60 seconds.
5. A method for preparing quick-frozen vegetable balls based on extraction of hydrated cellulose from vegetables, according to claim 3, characterized in that: the wall breaking treatment in step S2.2 is performed by a mechanical method, i.e. the vegetable raw material is crushed by a crusher.
6. A method for preparing quick-frozen vegetable balls based on extraction of hydrated cellulose from vegetables, according to claim 1, characterized in that: in the step S1, ginger, scallion and pricklyash are chopped ginger, shallot and pricklyash are ground pepper.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171870A (en) * | 2014-08-13 | 2014-12-03 | 济南大学 | Quick-frozen vegetable balls and preparation method thereof |
| CN104381888A (en) * | 2014-11-19 | 2015-03-04 | 苏州大福外贸食品有限公司 | Quick-frozen vegetable ball |
| CN107136519A (en) * | 2017-03-31 | 2017-09-08 | 启东市惠鹤蔬果农地股份专业合作社 | A kind of method that hydrate cellulose is extracted from vegetables |
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2020
- 2020-07-24 CN CN202010724959.5A patent/CN111713665A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171870A (en) * | 2014-08-13 | 2014-12-03 | 济南大学 | Quick-frozen vegetable balls and preparation method thereof |
| CN104381888A (en) * | 2014-11-19 | 2015-03-04 | 苏州大福外贸食品有限公司 | Quick-frozen vegetable ball |
| CN107136519A (en) * | 2017-03-31 | 2017-09-08 | 启东市惠鹤蔬果农地股份专业合作社 | A kind of method that hydrate cellulose is extracted from vegetables |
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