CN1524431A - Dried meat of gastrodia tuber with low sugar - Google Patents
Dried meat of gastrodia tuber with low sugar Download PDFInfo
- Publication number
- CN1524431A CN1524431A CNA031065368A CN03106536A CN1524431A CN 1524431 A CN1524431 A CN 1524431A CN A031065368 A CNA031065368 A CN A031065368A CN 03106536 A CN03106536 A CN 03106536A CN 1524431 A CN1524431 A CN 1524431A
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- rhizoma gastrodiae
- sheet
- sugar
- minute
- impregnation
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Abstract
The invention discloses a low sugar preserved rhizoma Gastrodiae prepared through the steps of, (1) stock preparation, (2) peeling and slicing, (3)coloring, (4) hardening, (5) gumming, (6) boiling with sugar, (7) baking, (8) shaping, grading, vacuum-packing. The low sugar preserved rhizoma Gastrodiae according to the invention has sweet flavor, low sugar content, and good taste, the active ingredient for the rhizoma Gastrodiae is preserved sufficiently.
Description
Technical field
The present invention relates to the preserved fruit class, being specially adapted to the rhizoma Gastrodiae is the preserved fruit of raw material.
Background technology
Rhizoma Gastrodiae is the non-foster type plant of the orchid family, main component is Gastrodin, vanillic aldehyde, vanillyl alcohol, glucopyranoside, parahydroxyben-zaldehyde, to hydroxyl methyl alcohol butanedioic acid, cupreol, daucosterol, citric acid and mono-methyl, palmitic acid and polysaccharide and trace elements iron, copper, manganese, zinc, iodine etc., effect with beneficial gas ballasting pain, suppressing hyperactive liver for calming endogenous wind arresting convulsion clearing damp, can control have a dizzy spell, extremity numbness, epilepsy, child convulsion, hypertension, aural vertigo etc., and short intelligence, brain tonic, function in delaying senility are arranged, senile dementia there is certain curative effect.Rhizoma Gastrodiae is promptly pharmaceutically acceptable, also edible, and the exploitation of the edible purposes of rhizoma Gastrodiae at present also obtains some progress, as rhizoma Gastrodiae is steeped in the honey, make Honey of gastrodia tuber, or immerse in the fresh-keeping liquid rhizoma Gastrodiae fresh-keeping, in order to edible, but all there are shortcomings such as edible inconvenience, mouthfeel difference in the product that these methods are prepared.Existing preserved fruit sugar content is too high, the incompatibility demands of social development, because diabetes, diseases such as obesity increase and for preventing and treating carious tooth, people are pursuing food with low sugar content, particularly the elderly, and the characteristics of rhizoma Gastrodiae own have determined that the eater of rhizoma Gastrodiae mostly is the elderly, therefore, produce a kind of instant, being suitable for the edible sky ramie product of the elderly is a major subjects of rhizoma Gastrodiae deep processing.
Summary of the invention
The purpose of this invention is to provide a kind of instant, mouthfeel is good, sugar content is low low sugar rhizoma Gastrodiae dried meat.
Low sugar rhizoma Gastrodiae dried meat of the present invention is made by following production method:
(1) get the raw materials ready: it is clean standby to select high-quality not have rotten bright rhizoma Gastrodiae, as is dried rhizoma Gastrodiae, then needs to soak 2-5 days with clear water, cleans standby.
(2) peeling, section.
(3) protect look: soak rhizoma Gastrodiae sheet, soak time 20-60 minute with the salt solution of 1%-3% or the citric acid solution of 0.1%-0.5%.
(4) sclerosis: the rhizoma Gastrodiae sheet that will protect after look is handled is soaked in the calcium chloride solution of 0.1%-0.4%, and adds potassium sorbate, makes concentration reach 0.1%-0.2%, soaks 2-15 hour, use the clear water rinsing then 2-3 time, and drop removes surperficial moisture content.
(5) impregnation: in decompressor, join the gelatin solution of 0.3-0.5%, and put into the rhizoma Gastrodiae sheet of rinsing, under 40-60 ℃ of temperature, carried out impregnation 30-60 minute.
(6) candy: the sugar juice (wherein invert sugar accounts for 5-10%) that will contain sugared 20%-50% earlier boils the back and adds the rhizoma Gastrodiae sheet that impregnation was handled, and adding citric acid, making its concentration is 0.1%-0.2%, adding stevioside glycosides, making its concentration is 0.05%-0.013%, boiled 5-30 minute, treat that temperature drops to 40-60 ℃, pour nutsch filter into, under 50-80 kPa vacuum, carry out application of vacuum 3045 minutes, then the rhizoma Gastrodiae sheet is poured in the container after sugaring 22-26 hour together with liquid glucose, again draining sugar liquid.
(7) bake: the rhizoma Gastrodiae sheet of draining sugar liquid was toasted 15-20 hour under 55 ℃ of-65 ℃ of temperature, or, make rhizoma Gastrodiae dried meat dry tack free in fine Exposure to Sunlight 2-3 days, tack-free, flexible being advisable.
(8) shaping, classification, vacuum packaging.
Low sugar rhizoma Gastrodiae dried meat flavor of the present invention is sweet, but sugar content is low, the no crystal sugar in surface, and mouthfeel is good, instant, has fully kept the effective ingredient of rhizoma Gastrodiae, is specially adapted to the elderly and eats.
The specific embodiment:
The specific embodiment
Embodiment:
(1) get the raw materials ready: it is clean standby to select high-quality not have rotten bright rhizoma Gastrodiae, as is dried rhizoma Gastrodiae, then needs to soak 2-5 days with clear water, cleans standby.
(2) peeling, section.
(3) protect look: soak rhizoma Gastrodiae sheet, soak time 20-60 minute with the salt solution of 1%-3% or the citric acid solution of 0.1%-0.5%.
(4) sclerosis: the rhizoma Gastrodiae sheet that will protect after look is handled is soaked in the calcium chloride solution of 0.1%-0.4%, and adds potassium sorbate, makes concentration reach 0.1%-0.2%, soaks 2-15 hour, use the clear water rinsing then 2-3 time, and drop removes surperficial moisture content.
(5) impregnation: in decompressor, join the gelatin solution of 0.3-0.5%, and put into the rhizoma Gastrodiae sheet of rinsing, under 40-60 ℃ of temperature, carried out impregnation 30-60 minute.
(6) candy: the sugar juice (wherein invert sugar accounts for 5-10%) that will contain sugared 20%-50% earlier boils the back and adds the rhizoma Gastrodiae sheet that impregnation was handled, and adding citric acid, making its concentration is 0.1%-0.2%, adding stevioside glycosides, making its concentration is 0.05%-0.013%, boiled 5-30 minute, treat that temperature drops to 40-60 ℃, pour nutsch filter into, under the vacuum of the dried handkerchief of 50-80, carried out application of vacuum 30-45 minute, then the rhizoma Gastrodiae sheet is poured in the container after sugaring 22-26 hour together with liquid glucose, again draining sugar liquid.
(7) bake: the rhizoma Gastrodiae sheet of draining sugar liquid was toasted 15-20 hour under 55 ℃ of-65 ℃ of temperature, or, make rhizoma Gastrodiae dried meat dry tack free in fine Exposure to Sunlight 2-3 days, tack-free, flexible being advisable.
(8) shaping, classification, vacuum packaging.
Claims (1)
1, low sugar rhizoma Gastrodiae dried meat is characterized in that being made by following production method:
(1) get the raw materials ready: it is clean standby to select high-quality not have rotten bright rhizoma Gastrodiae, as is dried rhizoma Gastrodiae, then needs to soak 2-5 days with clear water, cleans standby.
(2) peeling, section.
(3) protect look: soak rhizoma Gastrodiae sheet, soak time 20-60 minute with the salt solution of 1%-3% or the citric acid solution of 0.1%-0.5%.
(4) sclerosis: the rhizoma Gastrodiae sheet that will protect after look is handled is soaked in the calcium chloride solution of 0.1%-0.4%, and adds potassium sorbate, makes concentration reach 0.1%-0.2%, soaks 2-15 hour, use the clear water rinsing then 2-3 time, and drop removes surperficial moisture content.
(5) impregnation: in decompressor, join the gelatin solution of 0.3-0.5%, and put into the rhizoma Gastrodiae sheet of rinsing, under 40-60 ℃ of temperature, carried out impregnation 30-60 minute.
(6) candy: the sugar juice (wherein invert sugar accounts for 5-10%) that will contain sugared 20%-50% earlier boils the back and adds the rhizoma Gastrodiae sheet that impregnation was handled, and adding citric acid, making its concentration is 0.1%-0.2%, adding stevioside glycosides, making its concentration is 0.05%-0.013%, boiled 5-30 minute, treat that temperature drops to 40-60 ℃, pour nutsch filter into, under 50-80 kPa vacuum, carried out application of vacuum 30-45 minute, then the rhizoma Gastrodiae sheet is poured in the container after sugaring 22-26 hour together with liquid glucose, again draining sugar liquid.
(7) bake: the rhizoma Gastrodiae sheet of draining sugar liquid was toasted 15-20 hour under 55 ℃ of-65 ℃ of temperature, or, make rhizoma Gastrodiae dried meat dry tack free in fine Exposure to Sunlight 2-3 days, tack-free, flexible being advisable.
(8) shaping, classification, vacuum packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031065368A CN1302720C (en) | 2003-02-28 | 2003-02-28 | Dried meat of gastrodia tuber with low sugar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031065368A CN1302720C (en) | 2003-02-28 | 2003-02-28 | Dried meat of gastrodia tuber with low sugar |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1524431A true CN1524431A (en) | 2004-09-01 |
| CN1302720C CN1302720C (en) | 2007-03-07 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031065368A Expired - Fee Related CN1302720C (en) | 2003-02-28 | 2003-02-28 | Dried meat of gastrodia tuber with low sugar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1302720C (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100336458C (en) * | 2004-11-01 | 2007-09-12 | 王德恩 | Health-preserving preserved gastrodia tuber for middle aged and old aged people |
| CN101849601A (en) * | 2010-05-17 | 2010-10-06 | 中国医学科学院药用植物研究所海南分所 | Method for preparing netmeg preserved fruit |
| CN102763756A (en) * | 2012-07-25 | 2012-11-07 | 中国医学科学院药用植物研究所 | Preserved gastrodia elata fruit and production technique thereof |
| CN104824324A (en) * | 2015-05-19 | 2015-08-12 | 张睿 | Processing method of preserved olive fruit |
| CN104856177A (en) * | 2015-06-07 | 2015-08-26 | 四川赤健中药科技有限公司 | Gastrodia elata raw juice and preparing method thereof as well as gastrodia elata beverage |
| CN104938745A (en) * | 2015-05-28 | 2015-09-30 | 曾剑妮 | Low-sugar bitter gourd preserved fruit preparation method |
| CN105795080A (en) * | 2016-03-25 | 2016-07-27 | 贵州省盼福果蔬有限公司 | Preserved gastrodia tuber |
| CN107668310A (en) * | 2017-09-28 | 2018-02-09 | 福建省兴辉食品有限公司 | The processing technology of Roselle preserved fruit |
| CN109198381A (en) * | 2018-07-30 | 2019-01-15 | 重庆市药物种植研究所 | A kind of fresh-keeping gastrodia tuber and preparation method thereof |
| CN110013029A (en) * | 2019-04-11 | 2019-07-16 | 成都大学 | Fresh Rhizoma Gastrodiae honey piece and preparation method thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1114216A (en) * | 1994-06-06 | 1996-01-03 | 湖南省靖州雪峰天麻片研制所 | Process for producing Gastrodia elate tablets |
| CN1114143A (en) * | 1994-06-08 | 1996-01-03 | 贵州协力达饮品有限公司 | Tea of tuber of elevated gastrodia |
| CN1056739C (en) * | 1995-08-30 | 2000-09-27 | 贺天振 | Health fresh gastrodia tuber food series and preparing method thereof |
-
2003
- 2003-02-28 CN CNB031065368A patent/CN1302720C/en not_active Expired - Fee Related
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100336458C (en) * | 2004-11-01 | 2007-09-12 | 王德恩 | Health-preserving preserved gastrodia tuber for middle aged and old aged people |
| CN101849601A (en) * | 2010-05-17 | 2010-10-06 | 中国医学科学院药用植物研究所海南分所 | Method for preparing netmeg preserved fruit |
| CN101849601B (en) * | 2010-05-17 | 2012-05-23 | 中国医学科学院药用植物研究所海南分所 | Method for preparing netmeg preserved fruit |
| CN102763756A (en) * | 2012-07-25 | 2012-11-07 | 中国医学科学院药用植物研究所 | Preserved gastrodia elata fruit and production technique thereof |
| CN104824324A (en) * | 2015-05-19 | 2015-08-12 | 张睿 | Processing method of preserved olive fruit |
| CN104938745A (en) * | 2015-05-28 | 2015-09-30 | 曾剑妮 | Low-sugar bitter gourd preserved fruit preparation method |
| CN104856177A (en) * | 2015-06-07 | 2015-08-26 | 四川赤健中药科技有限公司 | Gastrodia elata raw juice and preparing method thereof as well as gastrodia elata beverage |
| CN105795080A (en) * | 2016-03-25 | 2016-07-27 | 贵州省盼福果蔬有限公司 | Preserved gastrodia tuber |
| CN107668310A (en) * | 2017-09-28 | 2018-02-09 | 福建省兴辉食品有限公司 | The processing technology of Roselle preserved fruit |
| CN109198381A (en) * | 2018-07-30 | 2019-01-15 | 重庆市药物种植研究所 | A kind of fresh-keeping gastrodia tuber and preparation method thereof |
| CN110013029A (en) * | 2019-04-11 | 2019-07-16 | 成都大学 | Fresh Rhizoma Gastrodiae honey piece and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1302720C (en) | 2007-03-07 |
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