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Method for storing color and luster and flavor of Chinese chestnut-lotus root composite ultramicro whole powder with easy gelatinization

A technology of ultra-fine whole powder and preservation method, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of obvious differences, and achieve the effects of reducing the degree of change, avoiding loss, and reducing the heat of crushing

Inactive Publication Date: 2013-01-02
杭州建德天堂食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And what the difference of the present invention adopts is to prepare solid beverage by dry method superfine pulverization, and the difference is obvious

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1: Original sugar-free and easy-to-gelatinize chestnut-lotus root composite superfine whole powder

[0027] After peeling the chestnuts, cut them into 2-3mm thin slices, soak them in a compound color protection solution of 0.1% citric acid, 0.02% ascorbic acid, and 0.06% N-acetylcysteine ​​for 30 minutes, drain them, and put them in slices. Put it into a -60°C ultra-low temperature refrigerator for quick freezing, the absolute pressure is 50Pa, the cold trap temperature is -40°C, the microwave power is 2.5W / g, and the moisture content of the product is dried to 6%.

[0028] Wash lotus root, cut into 2-3mm thin slices, soak in 0.1% citric acid, 0.02% ascorbic acid, 0.06% N-acetylcysteine ​​compound color protection solution for 15min, after draining, slice into Quick-frozen in an ultra-low temperature refrigerator at -60°C, the absolute pressure is 50-100Pa during microwave freeze-drying, the temperature of the cold trap is -40°C, the microwave power is 2.5W / g, a...

Embodiment 2

[0031] Embodiment 2: Chestnut-lotus root compound superfine whole powder

[0032] The pretreatment process for preparing dry slices of chestnut and lotus root is the same as Example 1. The dried slices of chestnut and lotus root are coarsely crushed according to the mass ratio of 60:40, passed through a 100-mesh sieve, and then enter the airflow ultrafine total crushing system, and the feed pressure is 0.5 MPa, the crushing pressure is 0.5MPa, after crushing, the seasoning chestnut-lotus root composite superfine whole powder with an average particle diameter D50 of less than 25 μm can be obtained.

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Abstract

The invention relates to a method for storing the color and luster and flavor of Chinese chestnut-lotus root composite ultramicro whole powder with easy gelatinization, and belongs to the field of the food processing of fruits and vegetables. The method comprises the following main processes of: peeling Chinese chestnuts and fresh lotus roots, cutting into slices, and keeping colors by using a composite color fixative prepared from citric acid, ascorbic acid and N-acetylcysteine; freeze-drying by microwave to prepare dried slices; and crushing the dried slices of the Chinese chestnuts and thelotus roots coarsely, mixing, and performing airflow type ultramicro full crushing to prepare the Chinese chestnut-lotus root composite ultramicro whole powder with the easy gelatinization. In the processing process, the change of the color and luster in the drying and crushing processes in the later period can be controlled by color-keeping processing; in the drying process, the change degree ofthe color and luster and flavor in the conventional hot-air drying process is reduced obviously by the microwave freeze-drying technology; and in the crushing process, the loss of excessive heat generated by the mechanical shearing crushing technology on the color and luster and flavor is prevented effectively by the airflow type ultramicro full crushing technology, and the flavor and nutrition of the Chinese chestnuts and the lotus roots can be better mixed by high-pressure air combination in the ultramicro full crushing process.

Description

technical field [0001] The invention discloses a method for preserving color and flavor of chestnut-lotus root compound ultrafine powder which is easy to gelatinize, specifically relates to a processing technology of chestnut-lotus root compound ultrafine powder, and belongs to the technical field of fruit and vegetable food processing. Background technique [0002] Chestnut is one of the specialty fruits in my country, and has the reputation of "the king of dried fruits". The chestnut tree is also one of the earliest fruit trees cultivated in China, with a cultivation history of about 2000-3000 years. Chestnut is sweet in taste and warm in nature, has the functions of invigorating the kidney and strengthening the waist, invigorating the spleen and stopping diarrhea, promoting blood circulation and hemostasis. It contains starch, protein, fat, sugar, crude fiber, carotene, vitamins A, B, C, calcium, phosphorus, potassium, etc. Minerals, the nutrients that can be absorbed an...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/29A23L1/36A23L1/214A23L1/272A23L33/00A23L5/41A23L19/10A23L25/00
Inventor 张慜刘军波任志灿
Owner 杭州建德天堂食品有限公司
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