CN111903938A - Processing method of microwave puffed gastrodia elata crisp chips and gastrodia elata crisp chips - Google Patents
Processing method of microwave puffed gastrodia elata crisp chips and gastrodia elata crisp chips Download PDFInfo
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- CN111903938A CN111903938A CN202010654573.1A CN202010654573A CN111903938A CN 111903938 A CN111903938 A CN 111903938A CN 202010654573 A CN202010654573 A CN 202010654573A CN 111903938 A CN111903938 A CN 111903938A
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- 241000305491 Gastrodia elata Species 0.000 title claims abstract description 68
- 238000003672 processing method Methods 0.000 title claims abstract description 15
- 230000001007 puffing effect Effects 0.000 claims abstract description 23
- 238000004140 cleaning Methods 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 11
- 238000012545 processing Methods 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000010025 steaming Methods 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 238000007664 blowing Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 238000011031 large-scale manufacturing process Methods 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 238000007602 hot air drying Methods 0.000 claims description 2
- 238000007603 infrared drying Methods 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
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- 238000003860 storage Methods 0.000 abstract description 2
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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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
-
- 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
- A23P30/38—Puffing or expanding by heating
-
- 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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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
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Abstract
The invention relates to a processing method of microwave puffed gastrodia tuber crisp chips, which is a method for realizing moisture vaporization by taking fresh gastrodia tuber as a raw material, transmitting microwave energy into the fresh gastrodia tuber by utilizing the electromagnetic energy radiation conduction principle of a microwave puffing technology, absorbing moisture and simultaneously instantaneously converting the microwave energy into heat energy, causing molecules to vibrate violently to obtain kinetic energy and generate steam pumping effect. The specific processing technology comprises the following steps: selecting raw materials, cleaning, steaming, cooling, slicing, drying, microwave puffing, cooling, and packaging. The method has the advantages of high energy conversion efficiency, high heating speed, convenient equipment operation, obvious puffing effect, less loss of nutritional ingredients of the gastrodia elata, and the like, and has wide application prospect in the industrial processing of the gastrodia elata food. The gastrodia elata crisp chips prepared by the method are uniformly puffed, crisp and delicious, maintain the original flavor, color, nutrition and activity functions of gastrodia elata, and effectively solve the problems that fresh gastrodia elata is short in storage period, dry gastrodia elata is inconvenient to eat and the like.
Description
Technical Field
The invention provides a processing method of microwave puffed gastrodia elata crisp slices with fresh gastrodia elata as a raw material and gastrodia elata crisp slices, and belongs to the technical field of food processing.
Background
Gastrodia elata (Gastrodia elata B I.) is a dried tuber of plant of Gastrodia of Orchidaceae, and is a rare traditional Chinese medicinal material. The medicine is mainly used for treating headache, dizziness, hemiplegia, infantile convulsion and other diseases, and recent pharmacological experiments prove that the medicine has the effects of resisting convulsion, stopping dizziness, relieving pain, treating hypertension and the like.
Rhizoma Gastrodiae is a medicated diet organically combining disease treatment, nourishing and health promotion, has high nutritive value, and contains nutritional components such as phenols and glycosides thereof, rhizoma Gastrodiae polysaccharide, protein, fat, cellulose, etc., and mineral elements essential for human body. The phenols and glycosides compounds are compounds with p-hydroxy toluene or its variant as structure, and have effects of resisting epilepsia, convulsion, anxiety, hypertension, inflammation, allergy, tranquilizing, relieving pain, hypnotizing, protecting nerve damaged cells, and protecting cardiovascular and cerebrovascular. The gastrodia elata polysaccharide compound is found to have biological functions of antioxidation, anti-aging, immunoregulation and the like, and is concerned by researchers.
Gastrodia elata and its processed products are popular with consumers in China. At present, people eat the fresh gastrodia elata mainly, but the fresh gastrodia elata is extremely easy to rot due to the fact that the storage life of the fresh gastrodia elata is not long, and the fresh gastrodia elata cannot be eaten all the year round. The rhizoma gastrodiae products in the market mainly comprise dry rhizoma gastrodiae, rhizoma gastrodiae powder, rhizoma gastrodiae wine and other products. The crisp chips are used as health-care leisure food, the sales of the crisp chips in the domestic market is increased year by year in recent years, the development of the crisp chips of the gastrodia elata can improve the processing and utilization degree of the gastrodia elata as a new medicine and food homologous resource, the processed products of the gastrodia elata are enriched, the crisp chips of the gastrodia elata are more convenient for consumers to eat, and the economic benefit and the social benefit of the gastrodia elata industry can be improved.
At present, the production of the gastrodia elata crisp chips comprises vacuum drying gastrodia elata crisp chips and frying and puffing gastrodia elata crisp chip products, wherein the products are influenced by temperature, the color, the flavor, the shape and the quality of the products are difficult to guarantee, the yield is low, the cost is high, only intermittent production can be carried out, or the processed gastrodia elata crisp chips contain oil and are not beneficial to human health.
In view of the above, the present inventors have made extensive studies on the above-mentioned drawbacks of the prior art, and have made this invention.
Disclosure of Invention
In order to solve the technical problems, the processing method for microwave puffed gastrodia elata chips and the gastrodia elata chips are provided, the process is simple, the production cost is low, the puffing speed is high, continuous production can be achieved, the original color and luster and natural flavor of processed products can be kept, the shapes are uniform, and the quality is excellent.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a processing method of microwave puffed rhizoma gastrodiae crisp chips comprises the following steps:
1) cleaning: selecting fresh gastrodia elata as a raw material, selecting finished gastrodia elata products which are not rotten, deteriorated, damaged or diseased in appearance, putting the finished gastrodia elata products into a cleaning container, injecting clear water for cleaning, and thoroughly removing dirt on the outer surface of the gastrodia elata for later use;
2) and (3) cooking: steaming the cleaned gastrodia elata for 15-25 min, and then cooling to room temperature;
3) slicing: cutting the gastrodia elata cooled to room temperature into slices with the thickness of 1-2 mm;
4) and (3) drying: placing the sliced rhizoma gastrodiae slices into a dryer for dehydration and drying until the water content is 20-40%;
5) microwave puffing: placing the dried gastrodia elata slices with the water content of 20-40% in a microwave puffing machine with the power of 60-80 KW for puffing for 2-3 min; then after discharging, blowing the mixture for a few minutes by using a fan to cool the mixture to room temperature, and processing the mixture into expanded rhizoma gastrodiae slices;
6) packaging: and the gastrodia elata slices cooled to room temperature are packaged by filling nitrogen in vacuum, so that a basis is provided for large-scale production of the gastrodia elata crisp slices.
In order to further optimize the technical scheme, a cleaning machine is adopted to clean the fresh finished gastrodia elata product in the step 1, and a brush is used for cleaning the surface when necessary.
In order to further optimize the technical scheme, the cleaned gastrodia elata is steamed and boiled for 20min in a water-proof manner by adopting a boiling pot in the step 2.
In order to further optimize the technical scheme, in the step 3, the cooled gastrodia elata is cut into uniform slices of 1.5mm by a slicing machine so as to facilitate subsequent puffing and packaging.
In order to further optimize the technical scheme, in the step 4, the sliced rhizoma gastrodiae slices are put into a drying machine which is a microwave drying machine, an infrared drying machine or a hot air drying machine and dried until the water content is 30%.
A microwave puffed rhizoma Gastrodiae crisp chip is prepared by the above processing method, and has the advantages of retained original color and flavor of rhizoma Gastrodiae, uniform shape, and crisp taste.
According to the technical scheme, as the microwave puffing technology is used as a novel processing technology, the processing method adopts industrial microwave puffing equipment to prepare the rhizoma gastrodiae crisp chips, the puffing speed is high, the process is simple, the production cost is low, the continuous production can be realized, the processed products can keep the original color and luster and natural flavor, the shape is uniform, the quality is excellent, and the processing method has a huge market development space. The microwave puffed rhizoma gastrodiae crisp chips can effectively keep the original nutritional ingredients of the rhizoma gastrodiae, the prepared rhizoma gastrodiae crisp chips have the characteristics of green, environmental protection, no additive, crisp, sweet and convenient carrying and the like, can effectively prevent headache, dizziness, limb numbness and the like after being eaten frequently, and are beneficial to health. Thereby achieving the purposes of novel design, reasonable process and good application effect.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.
Fig. 1 is a process flow chart of a processing method of microwave puffed gastrodia tuber crisp chips disclosed in the embodiment of the invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. 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.
The present invention will be described in further detail with reference to examples and specific embodiments.
Examples are given.
As shown in fig. 1, a processing method of microwave puffed rhizoma gastrodiae crisp chips comprises the following steps:
s1, cleaning: fresh gastrodia elata is used as a raw material, finished gastrodia elata products which are not rotten, deteriorated, damaged or diseased in appearance are selected and placed into a cleaning machine, clean water is injected for cleaning, dirt on the outer surface of the gastrodia elata is thoroughly removed, and the surface is cleaned by a brush if necessary and reserved for later use.
S2, cooking: and (3) cooking the cleaned gastrodia elata for about 15-25 min, preferably cooking the gastrodia elata for 20min in a water-proof manner by using a cooking pot, and then cooling to room temperature.
S3, slicing: cutting the gastrodia elata cooled to room temperature into slices with the thickness of 1-2 mm; the gastrodia elata is preferably cut into uniform slices of 1.5mm by a slicer so as to facilitate subsequent puffing and packaging.
S4, drying: placing the sliced rhizoma gastrodiae slices into a dryer for dehydration and drying until the water content is about 20-40%; preferably, the sliced rhizoma Gastrodiae tablet is placed in a microwave dryer, an infrared dryer or a hot air dryer, and dried until the water content is 30%.
S5, microwave puffing: placing the dried gastrodia elata slices with the water content of 20-40% in a microwave puffing machine with the power of 60-80 KW for puffing for 2-3 min; then after discharging, blowing the mixture for a few minutes by using a fan to cool the mixture to room temperature, and processing the mixture into expanded rhizoma gastrodiae slices;
s6, packaging: and the gastrodia elata slices cooled to room temperature are packaged by filling nitrogen in vacuum, so that a basis is provided for large-scale production of the gastrodia elata crisp slices.
The microwave puffed gastrodia elata crisp chips prepared by the processing technology can keep the original color and natural flavor of gastrodia elata, are uniform in shape and are crisp and crisp in taste.
In the embodiment, as the microwave puffing technology is used as a novel processing technology, the processing method adopts industrial microwave puffing equipment to prepare the rhizoma gastrodiae crisp chips, has the advantages of high puffing speed, simple process, low production cost, capability of realizing continuous production, capability of keeping the original color and natural flavor of processed products, uniform shape and better quality, and huge market development space. The microwave puffed rhizoma gastrodiae crisp chips can effectively keep the original nutritional ingredients of the rhizoma gastrodiae, the prepared rhizoma gastrodiae has the characteristics of green, environmental protection, no additive, crisp, sweet and convenient carrying and the like, and can effectively prevent headache, dizziness, limb numbness and the like after being eaten frequently, thereby being beneficial to health. Thereby achieving the purposes of novel design, reasonable process and good application effect.
The above description is only one preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, many variations and modifications can be made without departing from the inventive concept, and these modifications and improvements are within the scope of the present invention.
Claims (6)
1. The processing method of the microwave puffed gastrodia elata crisp chips is characterized by comprising the following steps of:
step one, cleaning: selecting fresh gastrodia elata as a raw material, selecting finished gastrodia elata products which are not rotten, deteriorated, damaged or diseased in appearance, putting the finished gastrodia elata products into a cleaning container, injecting clear water for cleaning, and thoroughly removing dirt on the outer surface of the gastrodia elata for later use;
step two, cooking: steaming the cleaned gastrodia elata for 15-25 min, and then cooling to room temperature;
step three, slicing: cutting the gastrodia elata cooled to room temperature into slices with the thickness of 1-2 mm;
step four, drying: placing the sliced rhizoma gastrodiae slices into a dryer for dehydration and drying until the water content is 20-40%;
fifthly, microwave puffing: placing the dried gastrodia elata slices with the water content of 20-40% in a microwave puffing machine with the power of 60-80 KW for puffing for 2-3 min; then after discharging, blowing the mixture for a few minutes by using a fan to cool the mixture to room temperature, and processing the mixture into expanded rhizoma gastrodiae slices;
sixth, packaging: and the gastrodia elata slices cooled to room temperature are packaged by filling nitrogen in vacuum, so that a basis is provided for large-scale production of the gastrodia elata crisp slices.
2. The method as claimed in claim 1, wherein the fresh rhizoma Gastrodiae product is cleaned by a cleaning machine in the first step, and if necessary, the surface is cleaned by a brush.
3. The method of claim 1, wherein the cleaned rhizoma Gastrodiae is cooked in the second step for 20min in a steam cooker.
4. The method as claimed in claim 1, wherein in the third step, the cooled rhizoma Gastrodiae is sliced into 1.5mm uniform slices by a slicer for subsequent puffing and packaging.
5. The processing method of microwave puffed gastrodia elata chips as claimed in claim 1, wherein in the fourth step, the sliced gastrodia elata chips are placed in a drying machine which is a microwave drying machine, an infrared drying machine or a hot air drying machine and dried until the water content is 30%.
6. A microwave puffed rhizoma gastrodiae crisp chip which is characterized by being prepared by the processing method of any one of claims 1 to 5.
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| CN202010654573.1A CN111903938A (en) | 2020-07-09 | 2020-07-09 | Processing method of microwave puffed gastrodia elata crisp chips and gastrodia elata crisp chips |
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| CN202010654573.1A CN111903938A (en) | 2020-07-09 | 2020-07-09 | Processing method of microwave puffed gastrodia elata crisp chips and gastrodia elata crisp chips |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115837059A (en) * | 2022-12-14 | 2023-03-24 | 建昌帮药业有限公司 | Jiang Tianma decoction pieces and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1541558A (en) * | 2003-04-30 | 2004-11-03 | 樗晨 | Rhizoma gastrodiae crisp slice and its method of production |
| CN101129292A (en) * | 2006-08-24 | 2008-02-27 | 高尚先 | Vacuum puffing process technique for Chinese traditional medicine |
| CN109875001A (en) * | 2019-04-11 | 2019-06-14 | 西南林业大学 | A kind of preparation method of flavor apple nutrient crisp chips |
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2020
- 2020-07-09 CN CN202010654573.1A patent/CN111903938A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1541558A (en) * | 2003-04-30 | 2004-11-03 | 樗晨 | Rhizoma gastrodiae crisp slice and its method of production |
| CN101129292A (en) * | 2006-08-24 | 2008-02-27 | 高尚先 | Vacuum puffing process technique for Chinese traditional medicine |
| CN109875001A (en) * | 2019-04-11 | 2019-06-14 | 西南林业大学 | A kind of preparation method of flavor apple nutrient crisp chips |
Non-Patent Citations (1)
| Title |
|---|
| 蒲云峰等: "《食品加工新技术与应用》", 31 March 2019, 中国原子能出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115837059A (en) * | 2022-12-14 | 2023-03-24 | 建昌帮药业有限公司 | Jiang Tianma decoction pieces and preparation method thereof |
| CN115837059B (en) * | 2022-12-14 | 2023-09-26 | 建昌帮药业有限公司 | Jiang Tianma decoction pieces and preparation method thereof |
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Application publication date: 20201110 |