Wild vegetable crisp chips and preparation method thereof

A technology for wild vegetables and chips, which is applied to the field of wild vegetable chips and their preparation, can solve the problems of difficulty in randomness and convenience, and achieve the effects of improving the environment of the digestive tract, prolonging the shelf life, and having a strong fragrance.

Inactive Publication Date: 2013-12-25
徐州绿之野生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet these products are all because of season, regional environment, the limitation of source of supply channel can not be popularized and applied, be difficult to provide edible arbitrariness and convenience to most people, for this reason, research and develop a kind of potherb crisp leisure food, give people It is the main purpose of the present invention to provide instant new products that are not restricted by seasons

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Select fresh and tender dandelion seedlings, and remove inedible parts such as vegetable roots and yellow leaves, rinse with tap water, remove, drain, put in boiling water for 3 minutes, and then remove Put it into the color protection solution at 100℃, containing 1% salt by mass percentage, 0.05% ascorbic acid and 0.25% citric acid, and the balance is water, blanch for 2 minutes, then rinse with running water, and put it into a bamboo sieve Drain the water, then chop the dandelion after draining the water, put it in a drying oven and dry it with low-temperature hot air at 65-85°C for 8-10 hours, so that the water content is less than 3%, and then crush it into 1800 -2000 mesh superfine powder, get dandelion powder. Weigh 10 kg of dandelion powder, 15 kg of L-arabinose, 70 kg of sweet corn flour, 2 kg of stachyose, 2.958 kg of citric acid, 0.002 kg of nicotinamide, and 0.04 kg of tea green pigment, mix them evenly, and press them into shape by tableting equipment , pla...

Embodiment 2

[0037] Select fresh and tender dandelion seedlings, and remove inedible parts such as vegetable roots and yellow leaves, rinse with tap water, remove, drain, put in boiling water for 2 minutes, and then remove Put it into the color protection solution at 100℃, containing 1% salt by mass percentage, 0.05% ascorbic acid and 0.25% citric acid, and the balance is water, blanch for 2 minutes, then rinse with running water, and put it into a bamboo sieve Drain the water, then chop the drained dandelions, put them in a drying oven and dry them with low-temperature hot air at 65-85°C for 8-10 hours, so that the water content is less than 3%, and then crush them into 90- 120 mesh fine powder is dandelion powder. Weigh 80 kg of dandelion powder, 5 kg of L-arabinose, 10 kg of sweet corn flour, 1.979 kg of stachyose, 3 kg of citric acid, 0.001 kg of nicotinamide, and 0.02 kg of tea green pigment. , placed in an oven, dried with low-temperature hot air at 95°C for 8 hours, and vacuum-pack...

Embodiment 3

[0039] Select fresh and tender Gynostemma pentaphyllum leaves, remove old branches, yellow leaves and other inedible parts, rinse them with tap water, remove them, drain the water, put them in boiling water for 5 minutes, and then remove them Put it in the color protection solution at 100℃, containing 1% salt by mass percentage, 0.05% ascorbic acid and 0.25% citric acid and the balance is water, blanch for 2min, then rinse with running water, put it into a bamboo sieve Drain the water, then cut the drained Gynostemma Gynostemma leaves into shreds, put them in a drying oven and dry them with low-temperature hot air at 65-85°C for 8-10 hours, so that the water content is less than 3%, and then pass through the ultra-fine pulverization equipment Grind into ultra-fine powder of 1800-2000 mesh to obtain Gynostemma powder, take 50 kg of Gynostemma powder, 10 kg of L-arabinose, 35 kg of sweet corn flour, 4.4685 kg of stachyose, 0.5 kg of citric acid, 0.0015 kg of nicotinamide, tea 0....

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PUM

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Abstract

The invention discloses wild vegetable crisp chips and a preparation method thereof. The wild vegetable crisp chips are prepared from wild vegetable powder, L-arabinose, sweet corn powder, lupeose, nicotinamide and tea green pigment by the steps of mixing, forming and drying, wherein the raw materials consist of the following components in percentage by weight: 10 to 80 percent of wild vegetable powder, 5 to 15 percent of L-arabinose, 10 to 70 percent of sweet corn powder, 2 to 6 percent of lupeose, 0.5 to 5 percent of citric acid, 0.001 to 0.002 percent of nicotinamide and 0.02 to 0.04 percent of tea green pigment. The wild vegetable crisp chips prepared by the method maintain the beneficial nutritional ingredients and the health-care effect of wild vegetables to the maximum degree, and have strong natural flavor and unique taste of the wild vegetables. The products are sour, sweet, crisp and delicious, are abundant in nutrients, and improve people's food preference. The preparation process of the products is simple, the industrialized production is facilitated, and a novel variety is added for developing wild vegetable food.

Description

technical field [0001] The invention belongs to the field of natural wild vegetable food or health food processing, and in particular relates to wild vegetable chips and a preparation method thereof. Background technique [0002] With the improvement of people's living standards and the enhancement of health care awareness, people's demand for food has shifted from quantity satisfaction to quality attention. With industrial and domestic waste, chemical fertilizers, and pesticides polluting farmland and water bodies, urban and rural residents are becoming more and more Many people favor green and safe food, and wild vegetables that are natural, low in calories and safe have become the goal that people are chasing today. Wild vegetables are vegetables that grow in a pollution-free environment, and are known as natural "green food", "forest food" and "healthy food". At the same time, wild vegetables have unique flavors such as tenderness and fragrance, and their nutritional va...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/212A23P1/14A23L7/117A23P30/00
Inventor 张志年其他发明人请求不公开姓名
Owner 徐州绿之野生物食品有限公司
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