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
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- lactose
- honey
- sucrose
- houttuynia cordata
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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 |
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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 |
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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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Granted publication date: 20090408 Termination date: 20150508 |
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