LU500906B1

LU500906B1 - Method for making potentilla anserina fruit crisps

Info

Publication number: LU500906B1
Application number: LU500906A
Authority: LU
Inventors: Shijun Bai; Xin Wen; Gui Fu; Hongxia Jiang; Hehe Liu; Junqiao Li; Meiqin Wei; Junru Li; Jingcheng Wang
Original assignee: Univ Qinghai Nationalities
Priority date: 2021-11-25
Filing date: 2021-11-25
Publication date: 2022-05-25

Abstract

The present disclosure relates to a method for making the potentilla anserina fruit crisps comprises the following steps: cleaning potentilla anserina fruits, putting the cleaned potentilla anserina fruits into water, and then boiling the water; taking out the potentilla anserina fruits boiled with water, and freezing them; and freeze-drying the frozen potentilla anserina fruits to obtain potentilla anserina fruit crisps. The present disclosure has the beneficial effects that no food additive is added, the processing method is simple and easy to implement, the potentilla anserina fruits are simply subjected to cooking, freezing and freeze-drying, the obtained potentilla anserina fruit crisps keep the original shape and color of fresh potentilla anserine fruits, remains the nutrition and active ingredients of the potentilla anserine fruits, and are crispy and delicious, and the shelf lives of the potentilla anserine fruits are prolonged. No additive is added into the potentilla anserina fruit crisps produced by the method for making the potentilla anserina fruit crisps, so that the fruit crisps produced by the method are suitable for all people. The hardness of the potentilla anserine fruits can be regulated according to different boiling times of the potentilla anserine fruits, so that the potentilla anserina fruit crisps can be more widely suitable for people.

Description

METHOD FOR MAKING POTENTILLA ANSERINA FRUIT CRISPS TECHNICAL FIELD

[01] The present disclosure relates to a method for making foods, and more particularly to a method for making potentilla anserina fruit crisps.

BACKGROUND ART

[02]

[03] Potentilla anserina belongs to potentilla of rosaceae, is a variant of PotentillaanserinaL. and is a perennial herb. The potentilla anserina is also called ‘ginseng fruit’, contains a large amount of starch, protein, fat, saponin, total flavone, inorganic salt, vitamin and other nutrient elements, has high medical and nutritional value, has the functions of invigorating stomach and tonifying spleen, helping produce saliva and slake thirst, and tonifying Qi and blood, and has the effect of prolonging life.

[04] The potentilla anserina has been sold as a raw material for a long time, there 1s a serious lack of high-value-added potentilla anserina additives, and fresh potentilla anserina fruits are difficult to store and can only be stored for about 10 days at normal temperature; and the fresh potentilla anserina fruits can be stored for several months at most in a refrigerator, so that how to keep the original shape and color of the fresh potentilla anserina and remain the nutrition and active ingredients of the potentilla anserina becomes a goal of research of people.

[05] Chinese patent CN1303616A discloses a method for processing potentilla anserina series products. The method comprises the following steps of: purifying, peeling, soaking and pulping the potentilla anserina fruits, and mixing 50% of fresh milk and 50% of potentilla anserina fruit pulp; mixing 40% of fresh milk, 40% of potentilla anserina fruit pulp and 20% of broad bean pulp; and mixing 90% of potentilla anserina fruit pulp and 10% of saturated solution of white granulated sugar; and producing potentilla anserina milk powder, potentilla anserina bean milk powder and potentilla anserina nutrition powder on guniting equipment respectively.

[06] Chinese patent CN101416743A discloses a potentilla anserina rice flour food and a production method thereof. The potentilla anserina fruits are used as raw materials, and are cleaned, dried after being cooked, or directly dried and crushed, and the fine powder is sieved by a 20- to 300-mesh sieve to obtain single potentilla anserina rice flour food, or glutinous rice, rhubarb rice, waxy corn, sorghum, wheat, lotus root, ipomoea batatas, dioscorea esculenta, yam, konjak, solanum tuberosum and other cooked glutinous rice flour are added in a weight ratio of 1: (1-9), and the fine powder 1s sieved by the 20- to 300-mesh sieve and is uniformly mixed to obtain the potentilla anserina rice flour food. The food is rich in amino acid, vitamin, trace elements and other nutrient elements, and has the health-care effects of resisting anoxia, resisting fatigue, enriching blood, improving immunity and the like. 1

SUMMARY LU500906

[07] In order to solve the abovementioned problems in the prior art, the present disclosure provides a method for making potentilla anserina fruit crisps, and the method can keep the shape and nutrition of fresh potentilla anserina.

[08] The technical solutions adopted by the present disclosure are as follows:

[09] The method for making the potentilla anserina fruit crisps comprises the following steps:

[10] (1) cleaning potentilla anserina fruits, putting the cleaned potentilla anserina fruits into water, and then boiling the water;

[11] (2) taking out the potentilla anserina fruits boiled with water in the step (1), and freezing the taken-out potentilla anserina fruits; and

[12] (3) freeze-drying the potentilla anserina fruits frozen in the step (2) to obtain the potentilla anserina fruit crisps.

[13] Further, in the step (1), the potentilla anserina fruits are put into water, and the water is boiled by using a pressure cooker with the pressure of 0.12-0.18 Mpa.

[14] Further, in the step (1), the boiling time of the potentilla anserina fruits with water is controlled to be 10-20 min. If the boiling time is too short, the potentilla anserina fruits is relatively hard in taste; if the boiling time is too long, the potentilla anserina fruits are too soft, and the potentilla anserina fruits might be well-cooked; and if the boiling time is controlled to be 10-20 min, the potentilla anserina fruits are moderate in taste.

[15] Further, in the step (2), the potentilla anserina fruits taken out from the boiled water are cooled to 20-25°C and then are frozen.

[16] Further, the cooled potentilla anserina fruits are frozen for 48-80 h under the condition of -70°C to -80°C. Before freeze-drying, the potentilla anserina fruits are frozen to ensure the taste, which provides a foundation for freeze-drying.

[17] Further, the frozen potentilla anserina fruits are freeze-dried under the condition of -45°C to -55°C.

[18] Further, the freeze-drying time of the potentilla anserina fruits is 48-80 h.

[19] The method for making the potentilla anserina fruit crisps has the beneficial effects that no food additive is added, the processing method is simple and easy to implement, the potentilla anserina fruits are simply subjected to cooking, freezing and freeze-drying, the obtained potentilla anserina fruit crisps keep the original shape and color of fresh potentilla anserine fruits, remains the nutrition and active ingredients of the potentilla anserine fruits, and are crispy and delicious, and the shelf lives of the potentilla anserine fruits are prolonged. No additive is added into the potentilla anserina fruit crisps produced by the method for making the potentilla anserina fruit crisps, so that the fruit crisps produced by the method are suitable for all people. The hardness of the potentilla anserine fruits can be regulated according to different boiling times of the potentilla anserine fruits, so that the potentilla anserina fruit crisps can be more widely suitable for people.

DETAILED DESCRIPTION OF THE EMBODIMENTS

[20] The present disclosure will be further described below in conjunction with 2 the embodiments. LU500906

[21] Example 1

[22] A method for making potentilla anserina fruit crisps comprises the following steps:

[23] cleaning potentilla anserina fruits, putting the potentilla anserina fruits into water, adding water to submerge the potentilla anserina fruits in order to make sure that the potentilla anserina fruits are uniformly cooked, boiling the potentilla anserina fruits in a pressure cooker of 0.12 Mpa for 10 min in order to ensure that the potentilla anserina fruits are moderate in taste, then taking out the potentilla anserina fruits, freezing the potentilla anserina fruits for 48 h at the temperature of -70°C when the potentilla anserina fruits are cooled to 20°C in order to freeze-dry the potentilla anserina fruits better, freeze-drying the frozen potentilla anserina fruits by using a freeze dryer at the temperature of -45°C for 48 h, and removing redundant sticky substances (the sticky substances are polysaccharides) after freeze-drying, to obtain the potentilla anserina fruit crisps.

[24] Example 2

[25] Cleaning potentilla anserina fruits, putting the potentilla anserina fruits into water, adding water to submerge the potentilla anserina fruits in order to make sure that the potentilla anserina fruits are uniformly cooked, boiling the potentilla anserina fruits in a pressure cooker of 0.15 Mpa for 15 min in order to ensure that the potentilla anserina fruits are moderate in taste, then taking out the potentilla anserina fruits, freezing the potentilla anserina fruits for 60 h at the temperature of -70°C when the potentilla anserina fruits are cooled to 22°C in order to freeze-dry the potentilla anserina fruits better, freeze-drying the frozen potentilla anserina fruits by using a freeze dryer at the temperature of -50°C for 60 h, and removing redundant sticky substances (the sticky substances are polysaccharides) after freeze-drying, to obtain the potentilla anserina fruit crisps.

[26] Example 3

[27] Cleaning potentilla anserina fruits, putting the potentilla anserina fruits into water, adding water to submerge the potentilla anserina fruits in order to make sure that the potentilla anserina fruits are uniformly cooked, boiling the potentilla anserina fruits in a pressure cooker of 0.18 Mpa for 20 min in order to ensure that the potentilla anserina fruits are moderate in taste, then taking out the potentilla anserina fruits, freezing the potentilla anserina fruits for 80 h at the temperature of -80°C when the potentilla anserina fruits are cooled to 25°C in order to freeze-dry the potentilla anserina fruits better, freeze-drying the frozen potentilla anserina fruits by using a freeze dryer at the temperature of -55°C for 80 h, and removing redundant sticky substances (the sticky substances are polysaccharides) after freeze-drying, to obtain the potentilla anserina fruit crisps.

[28] The nutrients contained in every 100 g of potentilla anserina fruit crisps produced in Example 1 are shown in Table 1: (unit: g)

[29] Table 1 ure in h |al ch ry ride flavono | um 3

CLL EL TT ar ent 8 23 9 0

[30] The nutrients contained in every 100 g of fresh potentilla anserina fruits are shown in Table 2: (unit: g)

[32] As shown in Table 1 and Table 2, after comparison, the nutrients contained in potentilla anserina fruit crisps produced in Example 1 are not much different from those contained in the fresh potentilla anserina fruits, that is, the potentilla anserina fruit crisps produced in Example 1 basically remain the nutrients of the fresh potentilla anserina fruits, while the potentilla anserina fruit crisps have a longer shelf life and a better taste.

[33] The nutrients contained in every 100 g of the potentilla anserina fruit crisps produced in Example 2 are shown in Table 3: (unit: g)

[35] As shown in Table 2 and Table 3, after comparison, the nutrients contained in potentilla anserina fruit crisps produced in Example 2 are not much different from those contained in the fresh potentilla anserina fruits, that is, the potentilla anserina fruit crisps produced in Example 2 basically remain the nutrients of the fresh potentilla anserina fruits, while the potentilla anserina fruit crisps have a longer shelf life and a better taste.

[36] The nutrients contained in every 100 g of the potentilla anserina fruit crisps produced in Example 3 are shown in Table 4: (unit: g)

[38] As shown in Table 2 and Table 4, after comparison, the nutrients contained in potentilla anserina fruit crisps produced in Example 3 are not much different from those contained in the fresh potentilla anserina fruits, that is, the potentilla anserina fruit crisps 4 produced in Example 3 basically remain the nutrients of the fresh potentilla anserina LU500906 fruits, while the potentilla anserina fruit crisps have a longer shelf life and a better taste.

[39] The present disclosure is not limited to the foregoing best embodiments. Under the enlightenment of the present disclosure, any person can make other products in various forms, but no matter what changes are made in the details, all technical solutions that are the same as or similar to the present application shall fall within the scope of protection of the present disclosure.

Claims

WHAT IS CLAIMED IS: LUS00906

1. A method for making potentilla anserina fruit crisps, comprising the following steps: (1) cleaning potentilla anserina fruits, putting the cleaned potentilla anserina fruits into water, and then boiling the water; (2) taking out the potentilla anserina fruits boiled with water in the step (1), and freezing them; and (3) freeze-drying the potentilla anserina fruits frozen in the step (2) to obtain potentilla anserina fruit crisps.

2. The method for making potentilla anserina fruit crisps according to claim 1, wherein in the step (1), the potentilla anserina fruits are put into water, and the water is boiled by using a pressure cooker with the pressure of 0.12-0.18 Mpa.

3. The method for making potentilla anserina fruit crisps according to claim 1, wherein the boiling time of the potentilla anserina fruits with water is controlled to be 10-20 min.

4. The method for making potentilla anserina fruit crisps according to claim 1, wherein in the step (2), the potentilla anserina fruits taken out from the boiled water are cooled to 20-25 °C and then are frozen.

5. The method for making potentilla anserina fruit crisps according to claim 4, wherein the cooled potentilla anserina fruits are frozen for 48-80 h under the condition of -70 °C to -80 °C.

6. The method for making potentilla anserina fruit crisps according to claim 1, the frozen potentilla anserina fruits are freeze-dried under the condition of -45 °C to -55 °C.

7. The method for making potentilla anserina fruit crisps according to claim 6, the freeze-drying time of the potentilla anserina fruits is 48-80 h.

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