Preparation method for puffing medlar

A technology of wolfberry and puffing, applied in food preparation, food forming, function of food ingredients, etc., can solve the problems of inability to achieve large-scale, industrialized production, reducing product quality and consumer appetite, and losing the natural color and shape of wolfberry. , to achieve the effect of improving appearance quality, unique taste, increasing flatness and gloss

Inactive Publication Date: 2014-09-03
青海藏芸堂生物科技有限公司
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Problems solved by technology

Chinese patent CN102669597B discloses a processing method of bamboo charcoal wolfberry. First, the wolfberry is subjected to low-temperature vacuum puffing, and then "bamboo charcoal coat" is pasted with bamboo charcoal paste. Bamboo charcoal powder 3%-30%, starch 5%-40%, maltodextrin 5%-30%, red date powder 5%-20%, raffinose oligosaccharide 5%-10%, hawthorn powder 2%-5%, honey 1%-5%, black sesame 1%-5% (the percentage here is the mass percentage, based on the total amount of puffed wolfberry), soak and filter the clear liquid with cassia seed or chrysanthemum tea to make bamboo charcoal paste; the defects of the above-mentioned preparation method are: 1. the puffed wolfberry is extremely water-absorbent, The "bamboo charcoal coating" process is easy to absorb water, which seriously

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  • Preparation method for puffing medlar
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Examples

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Example Embodiment

[0032] Example 1

[0033] A method for preparing puffed wolfberry includes the following steps:

[0034] 1) Picking: Picking out moldy and rotten fruits, diseased fruits, deformed fruits and sundries in dried wolfberry fruits;

[0035] 2) Cleaning: Put the selected wolfberry in an ultrasonic cleaning machine for 5 minutes at 200W, 30KHz, rinse and drain, where the cleaning solution is a sodium bicarbonate solution with a concentration of 0.5% by mass;

[0036] 3) Wall breaking and soaking: add the cleaned wolfberry to an osmotic solution of 0.8 times its mass, soak it for 2h at room temperature, and conduct a high-voltage pulse electric field and ultrasonic wave treatment every 10min for 10min, until the soaking is complete, the final moisture content of the wolfberry is 20%;

[0037] The osmotic solution is prepared from the following raw materials in parts by weight: 15 parts of starch, 15 parts of oligoisomaltose, 10 parts of red date powder, 8 parts of cassia powder, 5 parts of haw...

Example Embodiment

[0048] Example 2

[0049] A method for preparing puffed wolfberry includes the following steps:

[0050] 1) Picking: Picking out moldy and rotten fruits, diseased fruits, deformed fruits and sundries in dried wolfberry fruits;

[0051] 2) Cleaning: Put the selected wolfberry in an ultrasonic cleaning machine for 8 minutes at 200W, 30KHz, rinse and drain, where the cleaning liquid is a sodium bicarbonate solution with a concentration of 0.2% by mass;

[0052] 3) Wall breaking and soaking: Add the cleaned wolfberry to an osmotic solution of 1 times its mass, soak it for 5 hours at room temperature, and conduct a high-voltage pulse electric field and ultrasonic wave treatment every 10 minutes for 20 minutes until the soaking is complete. The final moisture content of the wolfberry is twenty two%;

[0053] The osmotic solution is prepared from the following raw materials in parts by weight: 25 parts of starch, 25 parts of oligosaccharides, 15 parts of jujube powder, 10 parts of cassia powd...

Example Embodiment

[0065] Example 3

[0066] A method for preparing puffed wolfberry includes the following steps:

[0067] 1) Picking: Picking out moldy and rotten fruits, diseased fruits, deformed fruits and sundries in dried wolfberry fruits;

[0068] 2) Cleaning: Put the selected wolfberry in an ultrasonic cleaning machine at 200W, 30KHz for 6min, rinse and drain, where the cleaning solution is a sodium bicarbonate solution with a concentration of 0.4% by mass;

[0069] 3) Wall breaking and soaking: add the cleaned wolfberry to an osmotic solution of 0.9 times its mass, soak it at room temperature for 4 hours, and perform a high-voltage pulse electric field and ultrasonic synergistic treatment for 15 minutes every 10 minutes until the soaking is complete. The final moisture content of the wolfberry is twenty one%;

[0070] The osmotic solution is prepared from the following raw materials in parts by weight: 20 parts of starch, 20 parts of oligosaccharides, 12 parts of jujube powder, 9 parts of cassia...

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Abstract

The present invention discloses a preparation method for puffing medlar, and belongs to the technical field of snack food processing. By synergistically adopting high-pressure pulsed electric field and ultrasonic wave for moderate wall break of medlar fruits, a permeation solution can fully penetrate into the medlar fruits. Medlar and other functional food materials are scientifically compounded and fuse as a whole without destroying the natural shape, color and texture of medlar fruits, not only can balance diet, but also can serve for leisure and health. The prepared puffing medlar has natural color, unique taste and crisp mouthfeel, is easy to digest and absorb without suffering from excessive internal heat after eating, is suitable for all types of people, and is a safe, nutritional and healthy functional snack food truly consistent with the development directions of international and domestic snack food. The present invention has a simple process and is easy to operate, the whole process is conducted at low temperature such that the nutrient loss is low. The preparation method has high efficiency and can achieve large-scale and industrialized production.

Description

technical field [0001] The invention relates to the preparation of snack food, in particular to a preparation method of puffed wolfberry. Background technique [0002] Snack food, as the name suggests, is casual snacks or pastries after dinner and between meals. They should be low-calorie, delicious, satisfy people's appetite between meals and "teeth grinding" pastime, and are not easy to eat small foods that affect the main meal. "Food is the most important thing for the people", but now people don't just stay on the surface of eating, but want to make eating healthier and more leisurely. Under such a diet concept, domestic leisure food has developed rapidly. With the development of the leisure food industry and the improvement of people's living standards, leisure food has begun to be close to people's lives, and more people have focused on health and nutrition. Snack food manufacturers around the world are promoting that snack food can be a part of a healthy and balance...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/29A23P1/14A23L19/00A23L33/00A23P30/32
CPCA23L5/15A23L5/276A23L5/32A23L5/57A23L19/03A23L33/10A23P30/32A23V2002/00A23V2200/30A23V2250/1614A23V2250/28A23V2250/1578A23V2250/5118A23V2300/10A23V2300/12A23V2300/20A23V2300/24A23V2300/48
Inventor 邵素英
Owner 青海藏芸堂生物科技有限公司
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