CN114568660A - Cedrela sinensis slice and preparation process thereof - Google Patents
Cedrela sinensis slice and preparation process thereof Download PDFInfo
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- CN114568660A CN114568660A CN202210238115.9A CN202210238115A CN114568660A CN 114568660 A CN114568660 A CN 114568660A CN 202210238115 A CN202210238115 A CN 202210238115A CN 114568660 A CN114568660 A CN 114568660A
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- 241000425037 Toona sinensis Species 0.000 title claims abstract description 98
- 235000011783 Cedrela sinensis Nutrition 0.000 title claims abstract description 72
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000011248 coating agent Substances 0.000 claims abstract description 17
- 238000000576 coating method Methods 0.000 claims abstract description 17
- 206010033546 Pallor Diseases 0.000 claims abstract description 11
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 6
- 239000006255 coating slurry Substances 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 15
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 15
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 15
- 239000001814 pectin Substances 0.000 claims description 15
- 235000010987 pectin Nutrition 0.000 claims description 15
- 229920001277 pectin Polymers 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 15
- 239000000661 sodium alginate Substances 0.000 claims description 15
- 235000010413 sodium alginate Nutrition 0.000 claims description 15
- 229940005550 sodium alginate Drugs 0.000 claims description 15
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 15
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 15
- 239000011088 parchment paper Substances 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 235000012771 pancakes Nutrition 0.000 claims description 5
- 235000019482 Palm oil Nutrition 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 230000001680 brushing effect Effects 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000002540 palm oil Substances 0.000 claims description 4
- 238000003825 pressing Methods 0.000 claims description 4
- 238000007873 sieving Methods 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000003306 harvesting Methods 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000037213 diet Effects 0.000 abstract description 2
- 238000009776 industrial production Methods 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 29
- 239000002562 thickening agent Substances 0.000 description 8
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- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000002023 wood Substances 0.000 description 4
- 238000005259 measurement Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
- 208000024172 Cardiovascular disease 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
- 241000158728 Meliaceae Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 241000949476 Toona Species 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
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- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000015424 sodium Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000013311 vegetables Nutrition 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention provides a cedrela sinensis slice and a preparation process thereof, and relates to the technical field of food processing. The invention takes fresh Chinese toon as raw material, and obtains a Chinese toon slice product by the processes of raw material selection, blanching, vacuum freeze drying, burdening, coating, baking, profiling, cooling, packaging and the like. The Chinese toon slices provided by the invention overcome the problems that fresh Chinese toons are not durable to store and short in harvesting period and the like in the prior art, so that consumers can eat delicious Chinese toon products at any time and any place, and the Chinese toon slices can be added into daily diet as auxiliary materials to obtain nutrition in the Chinese toons, so that the variety of deep-processed Chinese toon products is enriched, the additional value of the Chinese toon products is improved, and the Chinese toon slices have good industrial production prospect and higher economic value.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a cedrela sinensis slice and a preparation process thereof.
Background
The Toona sinensis (Toona sinensis Roem.) is an arbor of Toona of meliaceae, the trunk is straight, the growth is rapid particularly in the early stage, the Toona sinensis can be made into wood in 10-15 a generally, the wood has beautiful patterns and wide application, and the Toona sinensis is a beautiful name of Chinese mahogany in the international market. The Chinese toon native product is a unique precious fast-growing wood tree species in China in the middle of China, has high nutritional value, edible value, medicinal value and wood value, and is remarkable in growth speed, disease and pest resistance, ecological adaptability, nutritional value, medicinal value and the like. Chinese toon is usually planted in courtyards and in front of and behind houses, has a long cultivation history in China, but is generally used as vegetables. However, the fresh Chinese toon generally has the problems of poor storage resistance, short harvesting period and the like, and the commercial products are mainly pickled foods, have high sodium content, can increase the occurrence probability of cancers and cardiovascular and cerebrovascular diseases, and are difficult to taste the delicious taste of the Chinese toon after the harvesting season of the Chinese toon. Therefore, the technical problem to be solved in the field is how to overcome the problems that fresh toona sinensis is not storage-resistant and the harvesting period is short, and obtain a green and healthy toona sinensis product with a high added value on the basis of ensuring the flavor and the nutritional value of the toona sinensis.
Disclosure of Invention
In order to solve the problems, the invention provides a production method of a toona sinensis product, which ensures the most original nutritional ingredients of the toona sinensis. As a new nutritional and healthy food, the invention takes fresh Chinese toon as a raw material to obtain a green and healthy Chinese toon slice food. The preparation process of the cedrela sinensis slices comprises the following steps:
(1) selecting raw materials: removing impurities in fresh Chinese toon for later use;
(2) blanching: placing the cedrela sinensis in boiling water, treating for 40-80s, and draining water for later use after the treatment;
(3) vacuum freeze drying: freezing Toona sinensis at-80 deg.C for 24 hr, vacuum freeze drying for 24 hr, pulverizing Toona sinensis and sieving with 60-100 mesh sieve to obtain Toona sinensis powder;
(4) preparing materials: uniformly mixing the toona sinensis powder, sodium alginate, pectin, sodium carboxymethylcellulose and water to obtain coating slurry;
(5) coating: placing the coating slurry on baking paper, brushing a little palm oil on the upper surface and the lower surface to prevent adhesion, and pressing into a sheet with the thickness of 1mm by using a tablet press;
(6) baking: putting the slices with the baking paper in an oven, setting the temperature to be 50-80 ℃ and setting the time to be 1-2 h;
(7) profiling: heating the slices until the water content is reduced to below 10%, transferring to a pancake tabletting machine, and rapidly dehydrating and forming the product under pressure;
(8) cooling and packaging: and (4) cooling the slices at room temperature, and packaging by using a vacuum packaging machine to obtain the finished product of the cedrela sinensis slices.
Further, the blanching time in the step (2) is 60 s.
Further, the cedrela sinensis in the step (3) is crushed and sieved by a 80-mesh sieve.
Further, in the step (4), the adding amount of the cedrela sinensis powder is 5% of the total weight of the coating slurry, the adding amount of the sodium alginate is 0.5-1.5% of the total weight of the coating slurry, the adding amount of the pectin is 0.5-1.5% of the total weight of the coating slurry, the adding amount of the sodium carboxymethylcellulose is 0.2-0.4% of the total weight of the coating slurry, and the balance is water.
Further, in the step (4), the adding amount of the cedrela sinensis powder is 5% of the total weight of the coating slurry, the adding amount of the sodium alginate is 1% of the total weight of the coating slurry, the adding amount of the pectin is 1% of the total weight of the coating slurry, the adding amount of the sodium carboxymethyl cellulose is 0.3% of the total weight of the coating slurry, and the balance is water.
Further, the baking temperature in the step (6) is 50-80 ℃, and the baking time is 1-2 h.
Further, the baking temperature in the step (6) is 60 ℃, and the baking time is 1 h.
Further, the molding temperature in the step (7) is 120 ℃, and the molding time is 2 min.
The invention also provides the cedrela sinensis slice prepared by the method.
According to the invention, the blanching process is utilized to remove nitrite in fresh Chinese toon, meanwhile, the attractive color of the product is ensured, and the sensory quality of the finished Chinese toon slices is further improved; the original nutrition and flavor of the cedrela sinensis are kept to the maximum extent by utilizing a vacuum freeze drying technology; the tissue state and the taste of the cedrela sinensis slices are improved by using a composite thickening agent consisting of sodium alginate, pectin and sodium carboxymethylcellulose in a specific ratio, and the functions of shape fixation and flavor protection media are achieved at the same time, so that the nutritional value of food is ensured; the special compression process is utilized to prevent the cedrela sinensis slices from curling due to uneven internal and external heating, so that the appearance of the product is prevented from being influenced; in order to avoid the phenomenon, after the baking in the oven is carried out for about 1 hour, the mixture is transferred to a pancake tabletting machine, the temperature is set to be 120 ℃, and the mixture is baked for 2min, so that the product is rapidly dehydrated and rapidly formed under a pressure state.
Compared with the prior art, the invention has the following beneficial technical effects:
the fresh Chinese toon is used as a raw material to prepare the Chinese toon slice product which has good shape, rich nutrition, good flavor, slice property and convenient storage and transportation. The cedrela sinensis slice provided by the invention overcomes the problems that fresh cedrela sinensis is not storable, the harvesting period is short and the like, so that consumers can eat delicious cedrela sinensis products at any time and any place, the cedrela sinensis slice can be added into daily diet as an auxiliary material to obtain nutrition in the cedrela sinensis, the variety of the deeply processed products of the cedrela sinensis is enriched, the additional value of the cedrela sinensis products is improved, and the cedrela sinensis slice has a good industrial production prospect and a large economic value.
Detailed Description
The invention provides a preparation process of a cedrela sinensis slice, which comprises the following steps:
(1) selecting raw materials: removing impurities in fresh Chinese toon for later use;
(2) blanching: placing the cedrela sinensis in boiling water, treating for 40-80s, and draining water for later use after the treatment;
(3) vacuum freeze drying: freezing cedrela sinensis at-80 deg.C for 24h, vacuum freeze-drying for 24h, pulverizing and sieving with 60-100 mesh sieve to obtain cedrela sinensis powder;
(4) preparing materials: uniformly mixing the cedrela sinensis powder, sodium alginate, pectin, sodium carboxymethylcellulose and water to obtain coating slurry;
(5) coating: placing the coating slurry on baking paper, brushing a little palm oil on the upper surface and the lower surface to prevent adhesion, and pressing into a sheet with the thickness of 1mm by using a tablet press;
(6) baking: putting the slices with the baking paper in an oven, setting the temperature to be 50-80 ℃ and setting the time to be 1-2 h;
(7) profiling: heating the slices until the water content is reduced to below 10%, transferring to a pancake tabletting machine, and rapidly dehydrating and forming the product under pressure;
(8) cooling and packaging: and (4) cooling the slices at room temperature, and packaging by using a vacuum packaging machine to obtain the finished product of the cedrela sinensis slices.
In one embodiment, the blanching time in the step (2) is 60 s.
In one embodiment, the cedrela sinensis in the step (3) is crushed and sieved through an 80-mesh sieve.
In one embodiment, in the step (4), the addition amount of the toona sinensis powder is 5% of the total weight of the coating slurry, the addition amount of the sodium alginate is 0.5-1.5% of the total weight of the coating slurry, the addition amount of the pectin is 0.5-1.5% of the total weight of the coating slurry, the addition amount of the sodium carboxymethylcellulose is 0.2-0.4% of the total weight of the coating slurry, and the balance is water.
In one embodiment, in the step (4), the adding amount of the toona sinensis powder is 5% of the total weight of the coating paste, the adding amount of the sodium alginate is 1% of the total weight of the coating paste, the adding amount of the pectin is 1% of the total weight of the coating paste, the adding amount of the sodium carboxymethyl cellulose is 0.3% of the total weight of the coating paste, and the balance is water.
In one embodiment, the baking temperature in the step (6) is 50-80 ℃, and the baking time is 1-2 h.
In one embodiment, the baking temperature in the step (6) is 60 ℃, and the baking time is 1.0 h.
In one embodiment, the forming temperature in the step (7) is 120 ℃ and the forming time is 2 min.
The invention also provides the cedrela sinensis slice prepared by the method.
The technical solution provided by the present invention is further illustrated by the following examples.
Example 1
A preparation process of a cedrela sinensis slice comprises the following steps:
(1) selecting raw materials: removing impurities in fresh Chinese toon for later use;
(2) blanching: placing the cedrela sinensis in boiling water, treating for 60s, and draining water for later use after the treatment is finished;
(3) vacuum freeze drying: freezing cedrela sinensis at-80 ℃ for 24h, carrying out vacuum freeze drying for 24h after freezing is finished, crushing the cedrela sinensis after drying is finished, and sieving the crushed cedrela sinensis with a 80-mesh sieve to obtain cedrela sinensis powder;
(4) preparing materials: uniformly mixing the cedrela sinensis powder, sodium alginate, pectin, sodium carboxymethylcellulose and water to obtain coating slurry;
wherein the adding amount of the cedrela sinensis powder is 5 percent of the total weight of the coating slurry, the adding amount of the sodium alginate is 1 percent of the total weight of the coating slurry, the adding amount of the pectin is 1 percent of the total weight of the coating slurry, the adding amount of the sodium carboxymethylcellulose is 0.3 percent of the total weight of the coating slurry, and the balance is water;
(5) coating: placing the coating slurry on baking paper, brushing a little palm oil on the upper surface and the lower surface to prevent adhesion, and pressing into a sheet with the thickness of 1mm by using a tablet press;
(6) baking: putting the slices with the baking paper in an oven, setting the temperature at 60 ℃ and the time at 1.0 h;
(7) profiling: heating the sheet until the water content is reduced to below 10%, transferring to a pancake tabletting machine, setting the forming temperature at 120 ℃, and forming for 2min to ensure that the product is rapidly dehydrated and formed under a pressure state;
(8) cooling and packaging: and (4) cooling the slices at room temperature, and packaging by using a vacuum packaging machine to obtain the finished product of the cedrela sinensis slices.
Comparative example 1
The difference from example 1 is that the blanching time is 20 s.
Comparative example 2
The difference from example 1 is that the blanching time is 100 s.
Comparative example 3
The difference from example 1 is that only pectin and sodium carboxymethylcellulose are added and the total amount of thickener is unchanged.
Comparative example 4
The difference from example 1 is that only sodium alginate and sodium carboxymethyl cellulose are added and the total amount of thickener is unchanged.
Comparative example 5
The difference is that just sodium alginate and pectin are added and the total amount of thickener is unchanged as in example 1.
Comparative example 6
The difference from example 1 is that only sodium alginate is added and the total amount of thickener is unchanged.
Comparative example 7
The difference from example 1 is that only pectin is added and the total amount of thickener is unchanged.
Comparative example 8
The difference from example 1 is that only sodium carboxymethylcellulose is added and the total amount of thickener is unchanged.
Comparative example 9
The difference from example 1 is that no thickener is added.
Test example 1
The sensory evaluation of the products obtained in example 1 and comparative examples 1 to 9 was carried out according to the following criteria:
sensory evaluation results:
| serial number | Scoring |
| Example 1 | 90.2 |
| Comparative example 1 | 89.5 |
| Comparative example 2 | 85.7 |
| Comparative example 3 | 78.1 |
| Comparative example 4 | 83.5 |
| Comparative example 5 | 85.1 |
| Comparative example 6 | 80.9 |
| Comparative example 7 | 77.4 |
| Comparative example 8 | 78.8 |
| Comparative example 9 | 63.9 |
Test example 2
The product textures obtained in example 1 and comparative examples 1 to 9 were subjected to measurement analysis by: the specific operation is that the cedrela sinensis slices are cut into a circle with the diameter of 30mm, the circle is placed in the center of a test board of a texture analyzer and kept flat, each group of samples are subjected to 10 parallel tests, the average value is taken, the error is calculated, and the error is measured again when the error exceeds 10%;
measurement parameters are as follows: the texture analyzer model is TMS-Pro (FTC company, USA), the testing speed is set to be 0.5mm/s, the trigger force is 0.8N, the deformation amount is 50%, and the probe model is a P/36 cylindrical probe.
The results of the measurement were as follows:
| serial number | hardness/N | Elasticity/mm | tackiness/N | chewiness/mJ |
| Example 1 | 10.26±1.42 | 0.30±0.04 | 15.76±1.50 | 6.38±0.44 |
| Comparative example 1 | 12.38±0.87 | 0.39±0.02 | 13.60±0.51 | 3.60±0.14 |
| Comparative example 2 | 18.86±4.10 | 0.38±0.08 | 6.70±1.16 | 2.68±0.41 |
| Comparative example 3 | 27.06±3.08 | 0.33±0.04 | 10.88±2.52 | 3.64±0.90 |
| Comparative example 4 | 28.68±2.61 | 0.36±0.09 | 17.08±0.84 | 6.06±1.37 |
| Comparative example 5 | 15.68±2.35 | 0.27±0.55 | 7.64±1.63 | 4.38±0.63 |
| Comparative example 6 | 36.04±1.75 | 0.29±0.03 | 16.04±1.99 | 6.18±1.46 |
| Comparative example 7 | 36.26±4.42 | 0.36±0.04 | 11.90±3.11 | 4.33±1.02 |
| Comparative example 8 | 25.80±2.75 | 0.26±0.03 | 14.78±3.92 | 3.86±0.90 |
| Comparative example 9 | 8.11±2.97 | 0.13±0.02 | 3.05±0.53 | 1.38±0.34 |
The principles and embodiments of the present invention have been described herein using specific examples, which are provided only to help understand the method and the core concept of the present invention; meanwhile, for a person skilled in the art, according to the idea of the present invention, the specific embodiments and the application range may be changed. In view of the foregoing, the description is not to be taken in a limiting sense.
Claims (9)
1. The preparation process of the cedrela sinensis slices is characterized by comprising the following steps:
(1) selecting raw materials: removing impurities in fresh Chinese toon for later use;
(2) blanching: placing the cedrela sinensis in boiling water, treating for 40-80s, and draining water for later use after the treatment;
(3) vacuum freeze drying: freezing cedrela sinensis at-80 deg.C for 24h, vacuum freeze-drying for 24h, pulverizing and sieving with 60-100 mesh sieve to obtain cedrela sinensis powder;
(4) preparing materials: uniformly mixing the cedrela sinensis powder, sodium alginate, pectin, sodium carboxymethylcellulose and water to obtain coating slurry;
(5) coating: placing the coating slurry on baking paper, brushing a little palm oil on the upper surface and the lower surface to prevent adhesion, and pressing into a sheet with the thickness of 1mm by using a tablet press;
(6) baking: putting the thin slice with the baking paper in an oven, setting the temperature to be 50-80 ℃ and setting the time to be 1-2 h;
(7) profiling: heating the slices until the water content is reduced to below 10%, transferring to a pancake tabletting machine, and rapidly dehydrating and forming the product under pressure;
(8) cooling and packaging: and (4) cooling the slices at room temperature, and packaging by using a vacuum packaging machine to obtain the finished product of the cedrela sinensis slices.
2. The process for preparing cedrela sinensis slices as claimed in claim 1, wherein the blanching time in step (2) is 60 s.
3. The process for preparing toona sinensis slices according to claim 1, wherein in the step (3), the toona sinensis is crushed and sieved by a 80-mesh sieve.
4. The preparation process of toona sinensis slices, as claimed in claim 1, wherein in step (4), the amount of toona sinensis powder added is 5% of the total weight of the coating paste, the amount of sodium alginate added is 0.5-1.5% of the total weight of the coating paste, the amount of pectin added is 0.5-1.5% of the total weight of the coating paste, the amount of sodium carboxymethylcellulose added is 0.2-0.4% of the total weight of the coating paste, and the balance is water.
5. The process for preparing toona sinensis slices, as claimed in claim 4, wherein in step (4), the amount of toona sinensis powder added is 5% of the total weight of the coating paste, the amount of sodium alginate added is 1% of the total weight of the coating paste, the amount of pectin added is 1% of the total weight of the coating paste, the amount of sodium carboxymethylcellulose added is 0.3% of the total weight of the coating paste, and the balance is water.
6. The preparation process of cedrela sinensis slices as claimed in claim 1, wherein the baking temperature in step (6) is 50-80 ℃ and the baking time is 1-2 h.
7. The preparation process of toona sinensis slices as claimed in claim 6, wherein the baking temperature in step (6) is 60 ℃ and the baking time is 1.0 h.
8. The process for preparing toona sinensis slices, according to claim 1, wherein the forming temperature in step (7) is 120 ℃ and the forming time is 2 min.
9. A cedrela sinensis sheet prepared by the method of any one of claims 1 to 8.
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Inventor after: Sun Jianfeng Inventor after: Zhang Jianhui Inventor after: Wang Wenxiu Inventor after: Ma Qianyun Inventor after: Cai Shijia Inventor after: Jiang Kaili Inventor after: Ma Lili Inventor before: Zhang Jianhui Inventor before: Sun Jianfeng Inventor before: Wang Wenxiu Inventor before: Ma Qianyun Inventor before: Cai Shijia Inventor before: Jiang Kaili Inventor before: Ma Lili |
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Application publication date: 20220603 |