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A preparation method for high-fiber recombinant asparagus chips

A production method and high-fiber technology, applied in food preparation, application, food science, etc., can solve the problems of unutilized dietary fiber and low utilization rate of asparagus

Inactive Publication Date: 2015-04-22
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, asparagus chewable tablets, asparagus drink, preserved asparagus fruit, asparagus wine, asparagus pickles, asparagus sugar, etc., and some enterprises use asparagus and asparagus leftovers to extract flavonoids and polysaccharides to produce medical and health products, etc., but there are The low utilization rate of asparagus and the unutilized waste of rich dietary fiber in the leftovers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Implementation Example 1: A method for making high-fiber recombined asparagus crisps utilizing asparagus leftovers

[0034]Clean the asparagus scraps and cut them into 3~5mm pieces, put the cut asparagus pieces into hot water at 95 ℃ for 3~5 minutes to passivate the enzymes in the asparagus, take them out immediately and cool them with cold water to room temperature. Put it into the color protection solution (6% sodium erythorbate solution) and soak it at room temperature for 30 minutes, stir regularly during soaking, and stir once every 5 minutes, then take it out and drain it, put it into a beater for beating treatment, beating should be intermittently whipped, To prevent the beating temperature from being too high and destroy the nutrients in the asparagus, beating should be done for 30s, with an interval of 30s, until the slurry is fine and smooth. Take 200g of the beaten slurry, add 10% glutinous rice starch, 6% soybean protein isolate, 4% white sugar, 4% black se...

Embodiment 2

[0035] Implementation Example 2: A method for making high-fiber recombined asparagus crisps utilizing asparagus leftovers and bean dregs

[0036] Fresh bean dregs produced by tofu production enterprises are dried with hot air until the water content is below 2%, and the bean dregs are pulverized with a multifunctional pulverizer, passed through a 200-mesh sieve, and set aside. Wash the asparagus scraps and cut them into 3~5mm pieces, put the cut asparagus pieces into hot water at 95℃ for 3~5 minutes to passivate the enzymes in the asparagus, take them out immediately and cool them with cold water to room temperature. Put it into the color protection solution (6% sodium erythorbate solution) and soak it at room temperature for 30 minutes, stir regularly during soaking, stir once every 5 minutes, then take it out and drain it, put it into a beater for beating treatment, beating should be intermittently whipped, To prevent the beating temperature from being too high and destroy ...

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Abstract

The present invention discloses a preparation method for high-fiber recombinant asparagus chips, and belongs to the deep processing field of fruits and vegetables. The asparagus chips use discarded scraps of old stems and old roots from asparagus production enterprises as raw materials, and are prepared by the following steps: pre-treating the raw materials, blanching the materials in hot water, preserving color, conducting beating, mixing the materials with adjuvant materials, cooking the mixture for a short time, placing the mixture on plates, drying the mixture under vacuum by two section-type microwave to a moisture content of 10% -15%, drying the mixture by short- and medium-wave infrared method under vacuum to a moisture content below 5%, and packaging the mixture to obtain the end products. The dietary fiber content of the asparagus chips is 8.35% - 10.27%, and every 100g of the chips contains flavonoids 12.73-16.86 mg, polysaccharide 9.34-11.28 mg. The preservation rate of chlorophyll is 70% to 75% after processing, and the chip breaking force is 1123-1443 g. The preparation method provides a novel method for taking full advantage of asparagus scraps, and the microwave vacuum drying and the short- and medium-wave infrared vacuum drying have advantages of quick drying, low temperature and higher nutrient retention rate, etc. The asparagus chips are high in cellulose content, rich in flavonoids, polysaccharide and other active substances, crispy and delicious in taste and high in nutritional value. Therefore, the asparagus chips are leisure crisps for people of all ages.

Description

technical field [0001] A method for making high-fiber recombined asparagus crisps, using asparagus leftovers as the main raw material, adopting two-stage microwave vacuum drying with fast drying speed and high nutrient content retention rate for drying, and then using medium and short wave vacuum infrared drying to the end To produce a kind of high-fiber recombined asparagus chips, belongs to the field of deep processing of fruits and vegetables, and has great practical and economic significance. Background technique [0002] Asparagus is fragrant and delicious, and is rich in various nutrients. Its carotene content is 1-2 times higher than that of tomatoes, and the content of niacin is 1-2.5 times higher than that of tomatoes. Asparagus also contains more than 10 kinds of amino acids such as rutin, mannan, choline, isoleucine, lysine, and leucine that are not contained in ordinary fruits and vegetables. At the same time, it is rich in saponins, flavonoids, multivitamins, s...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
CPCA23L19/09
Inventor 张慜刘振彬徐惠群
Owner JIANGNAN UNIV
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