Preparation method of crispy wolfberry

A technology of wolfberry and crispy, applied in food preparation, food forming, food ultrasonic treatment and other directions, can solve the problems of not being able 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: 2014-12-24
山西汉波食品股份有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Chinese patent CN 102669597 B 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%, malt Dextrin 5%-30%, jujube powder 5%-20%, raffinose oligosaccharide 5%-10%, hawthorn powder 2%-5%, honey 1%-5%, black sesame 1%-5% (this Percentage is mass percent, calculated based on the total amount of puffed wolfberry), soaking and filtering clear liquid with cassia seed or chrysanthemum tea is made into bamboo charcoal paste; the defects of the above-mentioned preparation method are: 1. the hygroscopicity of puffed wolfberry is extremely strong, It is easy to absorb water during the "bamboo charcoal coating" pro

Method used

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  • Preparation method of crispy wolfberry
  • Preparation method of crispy wolfberry
  • Preparation method of crispy wolfberry

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A preparation method of crispy wolfberry, comprising the steps of:

[0034] 1) Selection: Remove moldy and rotten fruits, diseased and insect fruits, deformed fruits and sundries in the dried wolfberry fruit;

[0035] 2) Cleaning: Place the selected wolfberry in an ultrasonic cleaning machine at 200W, 30KHz to clean for 5 minutes, rinse and drain, wherein 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 into the permeation solution whose mass is 0.8 times, soak at room temperature for 2 hours, and carry out high-voltage pulse electric field and ultrasonic wave co-treatment every 10 minutes, until the soaking is completed, and the final water content of wolfberry is 20%;

[0037]The infiltration solution is prepared from the following raw materials in parts by weight: 20 parts of starch, 20 parts of isomaltooligosaccharide, 10 parts of red date powder, 10 parts o...

Embodiment 2

[0049] A preparation method of crispy wolfberry, comprising the steps of:

[0050] 1) Selection: Remove moldy and rotten fruits, diseased and insect fruits, deformed fruits and sundries in the dried wolfberry fruit;

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

[0052] 3) Wall breaking and soaking: add the cleaned wolfberry into the permeation solution of 1 times its mass, soak at room temperature for 5 hours, and conduct high-voltage pulse electric field and ultrasonic wave co-treatment every 10 minutes for 20 minutes until the soaking is completed, and the final water content of wolfberry is twenty two%;

[0053] The infiltration solution is prepared from the following raw materials in parts by weight: 30 parts of starch, 30 parts of oligosaccharides, 15 parts of red date powder, ...

Embodiment 3

[0066] A preparation method of crispy wolfberry, comprising the steps of:

[0067] 1) Selection: Remove moldy and rotten fruits, diseased and insect fruits, deformed fruits and sundries in the dried wolfberry fruit;

[0068] 2) Cleaning: Place the selected wolfberry in an ultrasonic cleaning machine at 200W, 30KHz to clean for 6 minutes, rinse and drain, wherein 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 into the infiltration solution whose mass is 0.9 times, soak at room temperature for 4 hours, and carry out high-voltage pulse electric field and ultrasonic wave co-treatment every 10 minutes for 15 minutes until the soaking is completed, and the final water content of wolfberry is twenty one%;

[0070] The infiltration solution is prepared from the following raw materials in parts by weight: 25 parts of starch, 25 parts of oligosaccharides, 12 parts of red date ...

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Abstract

The invention discloses a preparation method of crispy wolfberry and belongs to the technical field of processing of snack foods. A high-voltage pulse electric field and ultrasonic waves cooperate to properly crush walls of wolfberry grains, so that penetrating fluid can sufficiently penetrate into the wolfberry grains; wolfberry and other functional food raw materials are scientifically compounded and organically fused together, and natural shape, color and luster and tissues of the wolfberry grains are not damaged; the crispy wolfberry can balance diet and can be leisure and health-care; the prepared crispy wolfberry has natural color and luster, unique taste and crispy taste, is easy to digest and absorb after being eaten, and does not easily cause heat, so that the crispy wolfberry is suitable for all people and is safe, nutritional, health-care and functional snack food which really meets international and national snack food development directions. The preparation method of the crispy wolfberry has the advantages of simple process, convenience in operation, low-temperature processing of a whole process, low loss of nutritional substances and high efficiency, and large-scale and industrial production can be realized.

Description

technical field [0001] The invention relates to the preparation of snack food, in particular to a preparation method of crispy 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): A23L1/212A23P1/14A23L19/00A23P30/30
CPCA23L5/20A23L5/27A23L5/30A23L5/32A23L19/01A23L33/00A23P30/32A23V2002/00A23V2250/1578A23V2250/1614A23V2250/28A23V2250/5118A23V2250/622A23V2250/632A23V2300/12A23V2300/48A23V2300/38
Inventor 林宁
Owner 山西汉波食品股份有限公司
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