CN1843189A - Production method of houttuynia cordata crisp food - Google Patents
Production method of houttuynia cordata crisp food Download PDFInfo
- Publication number
- CN1843189A CN1843189A CNA2006102004229A CN200610200422A CN1843189A CN 1843189 A CN1843189 A CN 1843189A CN A2006102004229 A CNA2006102004229 A CN A2006102004229A CN 200610200422 A CN200610200422 A CN 200610200422A CN 1843189 A CN1843189 A CN 1843189A
- Authority
- CN
- China
- Prior art keywords
- parts
- lactose
- honey
- sucrose
- houttuynia cordata
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013719 Houttuynia cordata Nutrition 0.000 title claims abstract description 28
- 240000000691 Houttuynia cordata Species 0.000 title claims abstract description 14
- 235000013305 food Nutrition 0.000 title claims description 13
- 238000004519 manufacturing process Methods 0.000 title 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000013717 Houttuynia Nutrition 0.000 claims abstract description 16
- GUBGYTABKSRVRQ-UUNJERMWSA-N Lactose Natural products O([C@@H]1[C@H](O)[C@H](O)[C@H](O)O[C@@H]1CO)[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1 GUBGYTABKSRVRQ-UUNJERMWSA-N 0.000 claims abstract description 12
- 235000012907 honey Nutrition 0.000 claims abstract description 12
- GUBGYTABKSRVRQ-XLOQQCSPSA-N lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims abstract description 12
- 239000008101 lactose Substances 0.000 claims abstract description 12
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 11
- 235000005986 Chrysanthemum x morifolium Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000011734 sodium Substances 0.000 claims abstract description 7
- WHGYBXFWUBPSRW-FOUAGVGXSA-N β-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 7
- 229920002261 Corn starch Polymers 0.000 claims abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- PPASLZSBLFJQEF-RKJRWTFHSA-M Sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims abstract description 6
- 239000002131 composite material Substances 0.000 claims abstract description 6
- 235000010352 sodium erythorbate Nutrition 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 5
- 239000001110 calcium chloride Substances 0.000 claims abstract 2
- 235000011148 calcium chloride Nutrition 0.000 claims abstract 2
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract 2
- 239000000203 mixture Substances 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 241000758769 Houttuynia Species 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 12
- CZMRCDWAGMRECN-GDQSFJPYSA-N Sucrose Natural products O([C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1)[C@@]1(CO)[C@H](O)[C@@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-GDQSFJPYSA-N 0.000 claims description 11
- 239000005720 sucrose Substances 0.000 claims description 11
- 241000723353 Chrysanthemum Species 0.000 claims description 10
- 230000035800 maturation Effects 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 8
- 238000007603 infrared drying Methods 0.000 claims description 7
- 125000000185 sucrose group Chemical group 0.000 claims description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-K [O-]P([O-])([O-])=O Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000008120 corn starch Substances 0.000 claims description 5
- 229940099112 cornstarch Drugs 0.000 claims description 5
- 239000010452 phosphate Substances 0.000 claims description 5
- 241000256844 Apis mellifera Species 0.000 abstract 1
- 240000007646 Chrysanthemum x morifolium Species 0.000 abstract 1
- 235000019759 Maize starch Nutrition 0.000 abstract 1
- 229960004793 Sucrose Drugs 0.000 abstract 1
- 235000021317 phosphate Nutrition 0.000 abstract 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 abstract 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L cacl2 Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 4
- 238000002372 labelling Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 230000035943 smell Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 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 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000025627 positive regulation of urine volume Effects 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
Abstract
The invention discloses a process for making crisp cordate houttuynia sheets, wherein the raw materials include cordate houttuynia, citric acid, cane sugar, lactose, maize starch, CMC-Na, beta-CD, bee honey, CaCl2, composite phosphates, sodium isoascorbate, and Hangzhou chrysanthemum.
Description
Technical field:
The present invention relates to a kind of preparation method of houttuynia cordata crisp food.
Background technology:
Cordate houttuynia is a kind of herbaceos perennial, functions such as clearing heat and detoxicating, inducing diuresis to reduce edema are arranged, it is edible that cordate houttuynia not only can be used as vegetables now, and people have also developed diversified cordate houttuynia health product and houttuynia cordata injection etc., but the fishy smell of cordate houttuynia food is strong, have a fish like smell, so during as traditional vegetables or health products, it is bad that ubiquity mouthfeel, and existing cordate houttuynia research and development product also exists that raw material availability is not high, the functional component and the nutritional labeling that can not make full use of cordate houttuynia and shortcoming such as be not easy to carry.
Summary of the invention:
The objective of the invention is to: the preparation method that a kind of houttuynia cordata crisp food is provided, cordate houttuynia is converted to the tourism of moulding, the typical local food and the functional food of leisure, not only taste delicate fragrance, unique flavor, sour and sweet palatability, mouthfeel are crisp, easy to carry, and raw material availability height, can maximally utilise cordate houttuynia functional component and nutritional labeling, to overcome the deficiencies in the prior art.
The present invention is achieved in that getting the cordate houttuynia complete stool carries out powder process, gets 12～18 parts of herba houttuyniae powders, 0.8～1.2 part of citric acid, 0.2～0.4 part of cornstarch, 12～18 parts of 0.8～1.2 part of CMC-Na, β-CD, CaCl according to composition by weight
20.3～0.5 part, 0.08～0.1 part of composite phosphate, 0.4～0.6 part of sodium isoascorbate, 27～41 parts in sugar, 3～7 parts of Hang Ju, earlier with Hang Ju with 85～95 ℃, the water logging bubble of 150～300ml after 10～20 minutes filtration be prepared into chrysanthemum water, the chrysanthemum water of getting 15～30ml then mix with other raw material mixture, mixture placed under 0～4 ℃ temperature carried out maturation in 3～5 days and handle, the mixture that maturation was handled is after section, far infrared drying, cooling then.
Its sugar is sucrose, lactose or honey, and perhaps sugar is sucrose, lactose and honey, when sugar is sucrose, lactose and honey, gets 20～30 parts of sucrose, 3～5 parts of lactose, 4～6 parts of honey according to above-mentioned composition by weight.
The preferred plan of making houttuynia cordata crisp food of the present invention is to get 15 parts of herba houttuyniae powders, 1 part of citric acid, 25 parts of sucrose, 4 parts of lactose, 0.3 part of cornstarch, 15 parts of 1 part of CMC-Na, β-CD, 5 parts of honey, CaCl according to composition by weight
20.4 part, 0.09 part of composite phosphate, 0.5 part of sodium isoascorbate, 5 parts of Hang Ju, earlier with Hang Ju with 85-95 ℃, the water logging bubble of 200ml after 10 minutes filtration be prepared into chrysanthemum water, the chrysanthemum water of getting 22ml then mix with other raw material mixture, mixture placed under 0～4 ℃ temperature carried out maturation in 3～5 days and handle, the mixture that maturation was handled is after section, far infrared drying, cooling then.
In such scheme, described herba houttuyniae powder and CaCl
2Fineness be 100 orders; The temperature of its far infrared drying is 80～90 ℃.
Compared with prior art, advantage simple to operate, practical, that be convenient to produce that the present invention not only has, and because the cordate houttuynia complete stool is carried out powder process, improved utilization ratio of raw materials greatly, can maximally utilise cordate houttuynia functional component and nutritional labeling, so the present invention also have raw material availability height, taste delicate fragrance, unique flavor, sour and sweet palatability, mouthfeel advantage crisp, easy to carry.
The specific embodiment:
Embodiments of the invention: when making houttuynia cordata crisp food of the present invention, earlier the cordate houttuynia complete stool is carried out powder process, it is standby that cordate houttuynia is made 100 order herba houttuyniae powders, get Hang Ju 5g and filter after 10 minutes with 90 ℃, the water logging of 200ml bubble that to make chrysanthemum water standby, get citric acid 1g, sucrose 25g then, lactose 4g dissolves, and dissolves back and herba houttuyniae powder 15g, cornstarch 0.3g, CMC-Na 1g (CMC-Na is the sodium carboxymethylcellulose of selling on the market), β-CD 15g (β-CD is the cycloheptaamylose of selling on the market), honey 5g, fineness is 100 purpose CaCl
20.4g, composite phosphate 0.09g, sodium isoascorbate 0.5g and the chrysanthemum water 22ml mixing that stirs, in 0～4 ℃ of refrigerator, place and carried out the maturation processing in 4 days, mixture after the maturation processing is cut into slices, use far infrared drying again, baking temperature is 85 ℃, cooling is packed at last and is got product then.
Claims (5)
1. the preparation method of a houttuynia cordata crisp food, it is characterized in that: get the cordate houttuynia complete stool and carry out powder process, get 12～18 parts of herba houttuyniae powders according to composition by weight, 0.8～1.2 part of citric acid, 0.2～0.4 part of cornstarch, 0.8～1.2 part of CMC-Na, 12～18 parts of β～CD, 0.3～0.5 part of CaCl2,0.08～0.1 part of composite phosphate, 0.4～0.6 part of sodium isoascorbate, 3～7 parts of Hang Ju, 27～41 parts in sugar, earlier with Hang Ju with 85～95 ℃, the water logging bubble of 150～300ml filters after 10～20 minutes and is prepared into chrysanthemum water, the chrysanthemum water of getting 15～30ml then mix with other raw material mixture, mixture placed under 0～4 ℃ temperature carried out maturation in 3～5 days and handle, the mixture that maturation was handled is through cutting into slices then, far infrared drying, the cooling back.
2. according to the preparation method of the houttuynia cordata crisp food of claim 1, it is characterized in that: sugar is sucrose, lactose or honey, perhaps sugar is sucrose, lactose and honey, when sugar is sucrose, lactose and honey, get 20～30 parts of sucrose, 3～5 parts of lactose, 4～6 parts of honey according to the composition by weight of claim 1.
3. according to the preparation method of the houttuynia cordata crisp food of claim 1, it is characterized in that: take 15 parts of herba houttuyniae powders according to composition by weight, 1 part of citric acid, 25 parts of sucrose, 4 parts of lactose, 0.3 part of cornstarch, 1 part of CMC-Na, 15 parts of β-CD, 5 parts of honey, 0.4 part of CaCl2,0.09 part of composite phosphate, 0.5 part of sodium isoascorbate, 5 parts of Hang Ju, earlier with Hang Ju with 85～95 ℃, the water logging bubble of 200ml filters after 10 minutes and is prepared into chrysanthemum water, the chrysanthemum water of getting 22ml then mix with other raw material mixture, mixture placed under 0～4 ℃ temperature carried out maturation in 3～5 days and handle, the mixture that maturation was handled is through cutting into slices then, far infrared drying, the cooling back.
4. according to the preparation method of the houttuynia cordata crisp food of claim 1 or 3, it is characterized in that: the fineness of herba houttuyniae powder and CaCl2 is 100 orders.
5. according to the preparation method of the houttuynia cordata crisp food of claim 1 or 3, it is characterized in that: the temperature of far infrared drying is 80～90 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006102004229A CN100475056C (en) | 2006-05-08 | 2006-05-08 | Production method of houttuynia cordata crisp food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006102004229A CN100475056C (en) | 2006-05-08 | 2006-05-08 | Production method of houttuynia cordata crisp food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1843189A true CN1843189A (en) | 2006-10-11 |
| CN100475056C CN100475056C (en) | 2009-04-08 |
Family
ID=37062180
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006102004229A Expired - Fee Related CN100475056C (en) | 2006-05-08 | 2006-05-08 | Production method of houttuynia cordata crisp food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100475056C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141735A (en) * | 2013-04-02 | 2013-06-12 | 贵州大学 | Functional composite nutrient enrichment leisure food and making method |
| CN103355669A (en) * | 2013-06-27 | 2013-10-23 | 叶建斌 | Crisp chips capable of nourishing liver and tonifying Yin and preparation method |
| CN103461844A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Wild vegetable crisp chips and preparation method thereof |
| CN104012887A (en) * | 2013-11-30 | 2014-09-03 | 安徽恋尚你食品有限公司 | Nutritional freeze-dried pineapple crispy chips and production method thereof |
| CN112021530A (en) * | 2020-07-17 | 2020-12-04 | 李民健 | Preparation method of instant houttuynia cordata |
-
2006
- 2006-05-08 CN CNB2006102004229A patent/CN100475056C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141735A (en) * | 2013-04-02 | 2013-06-12 | 贵州大学 | Functional composite nutrient enrichment leisure food and making method |
| CN103141735B (en) * | 2013-04-02 | 2014-04-02 | 贵州大学 | Functional composite nutrient enrichment leisure food and making method |
| CN103355669A (en) * | 2013-06-27 | 2013-10-23 | 叶建斌 | Crisp chips capable of nourishing liver and tonifying Yin and preparation method |
| CN103355669B (en) * | 2013-06-27 | 2015-02-18 | 叶建斌 | Crisp chips capable of nourishing liver and tonifying Yin and preparation method |
| CN103461844A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Wild vegetable crisp chips and preparation method thereof |
| CN104012887A (en) * | 2013-11-30 | 2014-09-03 | 安徽恋尚你食品有限公司 | Nutritional freeze-dried pineapple crispy chips and production method thereof |
| CN112021530A (en) * | 2020-07-17 | 2020-12-04 | 李民健 | Preparation method of instant houttuynia cordata |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100475056C (en) | 2009-04-08 |
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| C14 | Grant of patent or utility model | ||
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Granted publication date: 20090408 Termination date: 20150508 |
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| EXPY | Termination of patent right or utility model |