CN114586980A - Preparation method of honeysuckle extract and application of honeysuckle extract in peanuts - Google Patents
Preparation method of honeysuckle extract and application of honeysuckle extract in peanuts Download PDFInfo
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- CN114586980A CN114586980A CN202210242312.8A CN202210242312A CN114586980A CN 114586980 A CN114586980 A CN 114586980A CN 202210242312 A CN202210242312 A CN 202210242312A CN 114586980 A CN114586980 A CN 114586980A
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- Prior art keywords
- honeysuckle
- peanuts
- parts
- honeysuckle extract
- water
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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
- 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
- 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
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D11/00—Solvent extraction
- B01D11/02—Solvent extraction of solids
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D11/00—Solvent extraction
- B01D11/02—Solvent extraction of solids
- B01D11/0261—Solvent extraction of solids comprising vibrating mechanisms, e.g. mechanical, acoustical
- B01D11/0265—Applying ultrasound
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D11/00—Solvent extraction
- B01D11/02—Solvent extraction of solids
- B01D11/0288—Applications, solvents
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
- B01J19/00—Chemical, physical or physico-chemical processes in general; Their relevant apparatus
- B01J19/08—Processes employing the direct application of electric or wave energy, or particle radiation; Apparatus therefor
- B01J19/12—Processes employing the direct application of electric or wave energy, or particle radiation; Apparatus therefor employing electromagnetic waves
- B01J19/122—Incoherent waves
- B01J19/126—Microwaves
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- 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)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Physics & Mathematics (AREA)
- Acoustics & Sound (AREA)
- Mechanical Engineering (AREA)
- Botany (AREA)
- Mycology (AREA)
- Electromagnetism (AREA)
- General Health & Medical Sciences (AREA)
- Toxicology (AREA)
- Organic Chemistry (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a honeysuckle extract and application of the honeysuckle extract in peanuts, wherein the preparation method comprises the following steps: cleaning: selecting honeysuckle, removing impurities, cleaning with clear water, and drying; crushing: crushing the honeysuckle and sieving the crushed honeysuckle with a 50-mesh sieve; microwave ultrasonic extraction: adding purified water 20 times the weight of the honeysuckle into the honeysuckle, stirring and mixing the mixture evenly, placing the mixture in a microwave reactor, setting the microwave power of 300W and the microwave time of 1-5min, and after the microwave power is set to be 100W and 300W, carrying out suction filtration and taking filter residues; repeating the above steps for 2 times; the honeysuckle extract has natural honeysuckle fragrance, and the effective components are retained to the maximum extent, the honeysuckle extract and the seasoning water are added with the peanuts and the additive to be boiled under negative pressure, the taste of the product is improved, the resources are saved on the premise of meeting the tasty condition, and the pollution of the feed liquid to the environment is also avoided.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of a honeysuckle extract and application of the honeysuckle extract in peanuts.
Background
Honeysuckle is a dried flower bud and a flower which is just bloomed of honeysuckle in the family of Caprifoliaceae, is one of common Chinese medicinal materials, and is also a green natural substance with homology of medicine and food. The honeysuckle has rich organic acid, flavone, volatile oil, iridoid, terpene glycoside and other components, and has the advantages of more pharmacological effects, low price and high yield. A large number of researches prove that the traditional Chinese medicine composition has the effects of clearing heat and removing toxicity, resisting viruses, resisting tumors, protecting liver, reducing blood sugar and the like, and is further widely applied to a plurality of fields of food, medicine, cosmetics and the like. Many honeysuckle products have poor mouthfeel because the astringent taste of honeysuckle is not removed, most processes are backward, and the effective components of polyphenols and flavonoids contained in the products are relatively less.
China is the first major producing country and consuming country of peanuts in the world, is an important oil crop and economic crop in China, peanut kernels have high nutritional value, the fat content is as high as 38-60%, most of the peanut kernels are unsaturated fatty acids, the protein content is 24% -36%, the peanut kernels are the third protein source in plant protein resources, the peanut kernels contain 8 amino acids necessary for human bodies, the proportion is proper, and the digestibility is as high as 90%. Therefore, the peanuts are high-quality raw materials for processing the leisure food, the added value of the product can be improved, the shelf life can be prolonged, and the development prospect is wide. Traditionally, peanuts are processed and eaten by methods such as frying, deep-frying or quick-frying, and the methods can destroy vitamins and other nutritional ingredients which are rich in the peanuts, particularly, the peanuts contain a large amount of vegetable oil, and can be cooked in the presence of high heat, so that the neutral nature of the peanuts is changed into dry-heat nature, and the peanuts are easy to get inflamed after being eaten for a long time. The peanuts are processed by adopting a water boiling mode, so that the taste is fresh and cool, the original plant active compounds in the peanuts, such as phytosterol, saponin, resveratrol and antioxidant, are kept, and the peanut water-boiling agent has obvious effects on preventing malnutrition and preventing diabetes, cardiovascular diseases and obesity, but the water-boiling peanuts on the market at present have poor taste, single taste and short shelf life.
In conclusion, aiming at the current popular trend of the taste, the development of the cool and refreshing and internal heat-reducing peanut taking honeysuckle as the raw and auxiliary materials is urgently needed to make up for the vacancy of the taste in the market. In addition, the chlorogenic acid is easily decomposed at high temperature, the content of the chlorogenic acid is kept to the maximum extent while the flavor of the peanut and the honeysuckle is attached, and the chlorogenic acid is also an urgent matter to be solved in poaching peanuts with the flavor of the honeysuckle.
Disclosure of Invention
Objects of the invention
In order to solve the technical problems in the background art, the invention provides a preparation method of a honeysuckle extract and application of the honeysuckle extract in peanuts.
(II) technical scheme
In order to solve the above problems, the present invention provides a preparation method of a honeysuckle extract, comprising the following steps:
(1) cleaning: selecting honeysuckle, removing impurities, cleaning with clear water, and drying;
(2) crushing: crushing the honeysuckle and sieving the crushed honeysuckle with a 50-mesh sieve;
(3) microwave ultrasonic extraction: adding 20 times of purified water into the honeysuckle, stirring and mixing uniformly, placing the mixture into a microwave reactor, setting the microwave power of 100-400W, performing microwave time of 1-5min, performing suction filtration after the microwave power is finished, and taking filter residues;
(4) repeating the above steps for 2 times, and mixing the filtrates of 3 times, wherein the filtrate is flos Lonicerae extract.
On the other hand, the invention provides application of the honeysuckle extract, and the honeysuckle extract is applied to a peanut processing technology.
Preferably, the processing technology comprises the following steps:
step one, preparing a honeysuckle extract;
selecting 100 parts of peanuts with shells, and cleaning the peanuts with clear water;
step three, soaking the peanuts in clear water for later use;
step four, preparing a spice bag, adding the spice bag into water for boiling, adding salt and an additive into the spice bag after boiling with strong fire to prepare a material water;
step five, adding the honeysuckle extract into feed water;
putting the peanuts into a negative pressure pot, starting a vacuum pump until the liquid level of the feed water exceeds 10 cm of the surfaces of the peanuts, keeping the pressure for 8-10 minutes until the pointer of the negative pressure gauge is 0.06-0.07mpa, and discharging gas, wherein the negative pressure is carried out twice according to the method;
step seven, marinating the peanuts with good negative pressure in feed water for 1-2 hours;
step eight, controlling water of the marinated peanuts until the water does not drip down;
and step nine, cooling the peanuts to room temperature, and then performing vacuum packaging and warehousing.
Preferably, the honeysuckle extract is added in 10-15 parts by weight;
preferably, the spice bag comprises the following components in parts by weight: 2-3 parts of star anise, 2-4 parts of cassia bark, 1-2 parts of lotus leaf, 0.5-1.0 part of myrcia, 2-3 parts of tsaoko amomum fruit, 2-3 parts of liquorice, 1-2 parts of netmeg, 1-2 parts of angelica dahurica and 1-2 parts of xylitol;
preferably, the feed water comprises 8-10 parts of salt and 0.3-0.5 part of additive in parts by weight.
Preferably, the additives include sweeteners, flavoring agents, color fixatives, and preservatives; the sweetening agent is sodium cyclamate and acesulfame potassium, the flavoring agents are vanillin and ethyl maltol, the color fixative is D-sodium erythorbate, and the preservative is citric acid and sodium dehydroacetate.
The technical scheme of the invention has the following beneficial technical effects:
1. the honeysuckle extract has natural honeysuckle fragrance, is rich in flavor by microwave and suction filtration methods, and retains the effective components to the maximum extent.
2. The honeysuckle extract is added with peanut and an additive to be boiled under negative pressure, so that the honeysuckle-flavored peanut is prepared. The honeysuckle extract and the feed water are skillfully matched, so that the bitter taste of common honeysuckle products is removed, the taste of the products is improved, and the loss of chlorogenic acid is reduced.
3. The application of the extract in peanuts better meets the requirements of the Chinese people on different tastes, and the boiled peanut formula and the preparation method thereof are simple and reasonable, the process is simple and easy to control, and the extract is suitable for large-scale production. The addition amount of the feed liquid is proper, no waste is caused in the flavoring process on the premise of meeting flavoring conditions, resources are saved, and the pollution of the feed liquid to the environment is avoided.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the description is intended to be exemplary only, and is not intended to limit the scope of the present invention. Moreover, in the following description, descriptions of well-known structures and techniques are omitted so as to not unnecessarily obscure the concepts of the present invention.
Example 1
The preparation method of the honeysuckle extract of the embodiment comprises the following steps:
step one, selecting 10 parts by weight of high-quality honeysuckle, and cleaning with clear water;
step two, crushing the cleaned honeysuckle; sieving with 50 mesh sieve;
step three, adding 200 parts by weight of purified water into the honeysuckle, stirring and mixing uniformly, placing the mixture into a microwave reactor, controlling the microwave power to be 200W, controlling the microwave time to be 5min, after the microwave is finished, carrying out suction filtration, taking filter residues, repeating the step 2 times, and combining the three filtrates to obtain a honeysuckle extract;
the honeysuckle extract prepared by the embodiment has strong flavor, and the content of chlorogenic acid is 53.20 mug/mL.
Example 2
The preparation method of a honeysuckle extract of this embodiment is basically the same as embodiment 1, except that the microwave power is 400W and the microwave time is 1 min;
the honeysuckle extract prepared by the comparative example has rich flavor, and the content of chlorogenic acid is 61.10 mug/mL.
Comparative example 1
The preparation method of a honeysuckle extract of this example is basically the same as example 1, except that the microwave power is 800W;
the chlorogenic acid content of the honeysuckle extract prepared by the embodiment is only 39.20 mug/mL, and the honeysuckle extract is bitter in overall flavor and insufficient in natural fragrance.
Example 3
In this embodiment, the honeysuckle extract of example 2 is applied to a peanut processing process, and the processing process includes the following steps:
step one, preparing a honeysuckle extract;
selecting 100 parts of shelled peanuts by weight, and cleaning with clear water;
step three, soaking the peanuts in clear water for later use;
step four, adding 2 parts of star anise, 2 parts of cassia bark, 1 part of lotus leaf, 0.5 part of myrcia, 2 parts of tsaoko amomum fruit, 2 parts of liquorice, 1 part of nutmeg, 1 part of angelica dahurica and 1 part of xylitol into a bag by weight to prepare a spice bag; adding the mixture into water for boiling, and adding 8 parts by weight of salt and 0.3 part by weight of additive into the mixture after boiling with strong fire to prepare feed water;
step five, adding 10 parts of honeysuckle extract by weight into the feed water;
putting the peanuts into a negative pressure pot, starting a vacuum pump until the liquid level of the material water exceeds the surface of the peanuts by 10 cm, keeping the liquid level for 8 minutes until the indicator of a negative pressure gauge reaches 0.06mpa, and deflating the peanut pot, wherein the negative pressure is carried out twice according to the method;
seventhly, adding a color fixative D-sodium isoascorbate, a preservative citric acid and sodium dehydroacetate, and marinating the peanuts with good negative pressure in feed water for 1 hour;
step eight, controlling water of the marinated peanuts until the water does not drip down;
and step nine, cooling the peanuts to room temperature, and then performing vacuum packaging and warehousing.
The boiled peanuts prepared by the embodiment have the advantages of real honeysuckle flavor, layered flavor, no bitter and astringent feeling and fresh mouthfeel. The brightness of the peanuts after color protection treatment is high, and the content of chlorogenic acid is 36.40 mug/mL.
Example 4
In this embodiment, the honeysuckle extract of example 2 is applied to a peanut processing process, and the processing process includes the following steps:
step one, preparing a honeysuckle extract;
selecting 100 parts of shelled peanuts by weight, and cleaning with clear water;
step three, soaking the peanuts in clear water for later use;
step four, adding 2 parts of star anise, 2 parts of cassia bark, 1 part of lotus leaf, 0.5 part of myrcia, 2 parts of tsaoko amomum fruit, 2 parts of liquorice, 1 part of nutmeg, 1 part of angelica dahurica and 1 part of xylitol into a bag by weight to prepare a spice bag; adding the mixture into water for boiling, and adding 8 parts by weight of salt and 0.3 part by weight of additive into the mixture after boiling with strong fire to prepare feed water;
step five, adding 15 parts of honeysuckle extract by weight into the feed water;
putting the peanuts into a negative pressure pot, starting a vacuum pump until the liquid level of the feed water exceeds 10 cm of the surfaces of the peanuts, keeping the pressure for 8 minutes until the pointer of the negative pressure meter is 0.06mpa, and deflating, wherein the negative pressure is carried out twice according to the method;
seventhly, adding a color fixative D-sodium isoascorbate, a preservative citric acid and sodium dehydroacetate, and marinating the peanuts with good negative pressure in feed water for 1 hour;
step eight, controlling water of the marinated peanuts until the marinated peanuts are not dripped;
and step nine, cooling the peanuts to room temperature, and then performing vacuum packaging and warehousing.
The boiled peanuts prepared by the embodiment have the advantages that the honeysuckle has prominent flavor, slight bitter and astringent feeling and fresh mouthfeel, and the content of chlorogenic acid is 46.50 mug/mL.
Comparative example 2
The application of a honeysuckle extract in this example is basically the same as in example 3, except that the honeysuckle extract is 20 parts by weight;
the boiled peanuts prepared by the embodiment have the advantages of prominent overall honeysuckle flavor, heavy bitter and astringent taste and poor mouthfeel, and the content of chlorogenic acid is 39.20 mug/mL.
Comparison 3
The use of a honeysuckle extract of this example is substantially the same as example 3, except that the honeysuckle extract is selected from comparative example 1;
the honeysuckle extract is applied to a peanut processing technology, and the processing technology comprises the following steps:
step one, preparing a honeysuckle extract;
selecting 100 parts of shelled peanuts by weight, and cleaning with clear water;
step three, soaking the peanuts in clear water for later use;
step four, adding 3 parts of star anise, 4 parts of cassia bark, 2 parts of lotus leaf, 1.0 part of myrcia, 3 parts of tsaoko amomum fruit, 3 parts of liquorice, 2 parts of netmeg, 2 parts of angelica dahurica and 2 parts of xylitol into a bag by weight to prepare a spice bag; adding the mixture into water for boiling, and adding 10 parts by weight of salt and 0.5 part by weight of additive into the mixture after boiling with strong fire to prepare feed water;
step five, adding 15 parts of honeysuckle extract by weight into the feed water;
putting the peanuts into a negative pressure pot, starting a vacuum pump until the liquid level of the material water exceeds the surface of the peanuts by 10 cm, keeping the liquid level for 10 minutes until the indicator of a negative pressure gauge is 0.07mpa, and deflating the peanut pot, wherein the negative pressure is twice according to the method;
seventhly, adding a color fixative D-sodium isoascorbate, a preservative citric acid and sodium dehydroacetate, and marinating the peanuts with good negative pressure in feed water for 2 hours;
step eight, controlling water of the marinated peanuts until the water does not drip down;
and step nine, cooling the peanuts to room temperature, and then performing vacuum packaging and warehousing.
The peanuts prepared by the embodiment have bitter flavor and insufficient fragrance, and the content of chlorogenic acid is 28.10 mug/mL.
The samples of the invention used in the embodiment of the invention are used in the experiment, the taste and flavor detection experiment adopts a mode of 10 people tasting and eating with a score of 100 scores, the scores of 10 people are integrated, and the experimental results are shown in Table 1:
TABLE 1 evaluation results of sunflower seeds produced according to the present invention
| Example 3 | Example 4 | Comparative example 2 | Comparison 3 | |
| Taste of the product | 97 | 94 | 85 | 80 |
| Flavor (I) and flavor (II) | 93 | 90 | 84 | 81 |
In conclusion, the honeysuckle extract processed by the method and the application of the honeysuckle extract in peanuts have the advantages of uniform taste, rich nutrition and fresh and cool mouthfeel, not only retains the functional components of the honeysuckle, but also enriches the flavor of the peanuts, and is a purely natural leisure health food. Compared with the existing manufacturing process, the whole preparation method is simpler to operate, short in period and low in cost.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and the preferred embodiments of the present invention are described in the above embodiments and the description, and are not intended to limit the present invention.
Claims (7)
1. A preparation method of a honeysuckle extract is characterized by comprising the following steps: the preparation method comprises the following steps:
(1) cleaning: selecting honeysuckle, removing impurities, cleaning with clear water, and drying;
(2) crushing: crushing the honeysuckle and sieving the crushed honeysuckle with a 50-mesh sieve;
(3) microwave ultrasonic extraction: adding purified water 20 times the weight of the honeysuckle into the honeysuckle, stirring and mixing the mixture evenly, placing the mixture in a microwave reactor, setting the microwave power of 300W and the microwave time of 1-5min, and after the microwave power is set to be 100W and 300W, carrying out suction filtration and taking filter residues;
(4) repeating the above steps for 2 times, and mixing the filtrates of 3 times, wherein the filtrate is flos Lonicerae extract.
2. The application of the honeysuckle extract is characterized in that: the honeysuckle extract of claim 1 is applied to a peanut processing technology.
3. The use of the honeysuckle extract according to claim 2, wherein the honeysuckle extract comprises: the processing technology comprises the following steps:
step one, preparing a honeysuckle extract;
selecting 100 parts of peanuts with shells, and cleaning the peanuts with clear water;
step three, soaking the peanuts in clear water for later use;
step four, preparing a spice bag, adding the spice bag into water for boiling, adding salt and an additive into the spice bag after boiling with strong fire to prepare a material water;
step five, adding the honeysuckle extract into feed water;
putting the peanuts into a negative pressure pot, starting a vacuum pump until the liquid level of the feed water exceeds 10 cm of the surfaces of the peanuts, keeping the pressure for 8-10 minutes until the pointer of the negative pressure gauge is 0.06-0.07mpa, and discharging gas, wherein the negative pressure is carried out twice according to the method;
step seven, marinating the peanuts with good negative pressure in feed water for 1-2 hours;
step eight, controlling water of the marinated peanuts until the water does not drip down;
and step nine, cooling the peanuts to room temperature, and then performing vacuum packaging and warehousing.
4. The use of the honeysuckle extract according to claim 3, wherein the honeysuckle extract comprises: the honeysuckle extract is added in 10-15 parts by weight.
5. The use of the honeysuckle extract according to claim 3, wherein the honeysuckle extract comprises: the spice bag comprises the following components in parts by weight: 2-3 parts of star anise, 2-4 parts of cassia bark, 1-2 parts of lotus leaf, 0.5-1.0 part of myrcia, 2-3 parts of tsaoko amomum fruit, 2-3 parts of liquorice, 1-2 parts of nutmeg, 1-2 parts of angelica dahurica and 1-2 parts of xylitol.
6. The use of the honeysuckle extract according to claim 3, wherein the honeysuckle extract comprises: the feed water comprises 8-10 parts of salt and 0.3-0.5 part of additive in parts by weight.
7. The use of the honeysuckle extract as claimed in claim 4, wherein: the additives comprise a sweetening agent, a flavoring agent, a color fixative and a preservative; the sweetening agent is sodium cyclamate and acesulfame potassium, the flavoring agents are vanillin and ethyl maltol, the color fixative is D-sodium erythorbate, and the preservative is citric acid and sodium dehydroacetate.
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