Production method of broccoli-stem crisp chips

A technology of broccoli and crisp chips, which is applied in the field of preparation of broccoli stem chips, can solve problems such as waste of resources, achieve the effects of increasing nutrition, crisp taste, and improving economic benefits

Inactive Publication Date: 2017-01-11
邵玉华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after broccoli is harvested, only a small amount is used for animal feed, and a large number of broccoli stems are directly thrown away, resulting in a great waste of resources
[0003] At present, there is no product with broccoli stems as the main raw material in the market. The broccoli stems are prepared into crispy chips, which are crispy in taste and rich in nutrition. Increase the deep processing of broccoli stems, increase added value, and increase the economic income of farmers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A preparation method of broccoli stem chips, specifically comprising the following steps:

[0017] (1) Raw material processing: select fresh, pest-free broccoli stems, peel them, wash them, cut them into slices with a thickness of 3-4mm, and soak them in vitamin C solution with a mass concentration of 0.6% for 10 minutes to retain nutrients , increase the flavor, keep the natural color, take it out, and get the broccoli stem slices;

[0018] (2) Candied fermentation: put broccoli stem slices in a sucrose solution with a mass concentration of 10%, soak at 8°C for 12 hours, add lactic acid bacteria to make the volume concentration 2%, stir evenly, and ferment at a constant temperature of 26°C for 20 Hours, fermented at low temperature, the taste is sour and sweet, and more small molecule nutrients and aroma components are produced. Take it out and get fermented broccoli stem slices;

[0019] (3) Freeze-drying: place the fermented broccoli stem slices at -42°C, vacuum fre...

Embodiment 2

[0024] A preparation method of broccoli stem chips, specifically comprising the following steps:

[0025] (1) Raw material processing: select fresh, pest-free broccoli stems, peel them, wash them, cut them into slices with a thickness of 3-4mm, and soak them in 0.7% vitamin C solution for 13 minutes to retain nutrients , increase the flavor, keep the natural color, take it out, and get the broccoli stem slices;

[0026] (2) Candied fermentation: put the broccoli stem slices in a sucrose solution with a mass concentration of 11%, soak at 9°C for 13 hours, add lactic acid bacteria to make the volume concentration 2.5%, stir evenly, and ferment at a constant temperature of 27°C for 22 Hours, fermented at low temperature, the taste is sour and sweet, and more small molecule nutrients and aroma components are produced. Take it out and get fermented broccoli stem slices;

[0027] (3) Freeze-drying: place the fermented broccoli stem slices at -41°C, vacuum freeze-dry until the water...

Embodiment 3

[0032] A preparation method of broccoli stem chips, specifically comprising the following steps:

[0033] (1) Raw material processing: select fresh, pest-free broccoli stems, peel them, wash them, cut them into slices with a thickness of 3-4mm, soak them in vitamin C solution with a mass concentration of 0.8% for 15 minutes, and retain nutrients , increase the flavor, keep the natural color, take it out, and get the broccoli stem slices;

[0034] (2) Candied fermentation: put broccoli stem slices in a sucrose solution with a mass concentration of 12%, soak at 10°C for 14 hours, add lactic acid bacteria to make the volume concentration 3%, stir evenly, and ferment at a constant temperature of 28°C for 24 hours Hours, fermented at low temperature, the taste is sour and sweet, and more small molecule nutrients and aroma components are produced. Take it out and get fermented broccoli stem slices;

[0035] (3) Freeze-drying: place the fermented broccoli stem slices at -40°C, vacuu...

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PUM

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Abstract

The invention discloses a production method of broccoli-stem crisp chips. The production method includes the steps of firstly, processing raw materials; secondly, performing sugaring and fermentation; thirdly, performing freeze drying; fourthly, packaging and sterilizing. The production method has the advantages that the method is simple, large-scale production can be achieved, the produced broccoli-stem crisp chips are balance in nutrition and fragrant, the utilization rate of broccoli stems reaches up to 81.3%, and the economic benefits are increased by 25.8%; the broccoli stems are soaked by a vitamin C solution, so that nutrition is increased, taste is enriched, and natural color is kept; the sugaring is performed before the lactobacillus fermentation, so that sour and sweet taste and palatability are achieved, small-molecular nutrition and fragrant components are increased, gastrointestinal function can be promoted, and nutrition absorption rate is increased; after the vacuum freeze drying, the broccoli-stem crisp chips generate a fine porous structure and are crispy in taste, and the vitamin C retention rate is 94.3%.

Description

technical field [0001] The invention mainly relates to the technical field of fruit and vegetable processing, in particular to a preparation method of broccoli stem chips. Background technique [0002] Broccoli stalks are the thick stalks that are left over after broccoli has been harvested. Broccoli is rich in nutrition and has various health care functions, and is deeply loved by people, but people do not know that broccoli stems are also rich in nutrition, rich in dietary fiber, vitamins and mineral elements. However, after broccoli is harvested, only a small amount is used for animal feed, and a large amount of broccoli stems are directly thrown away, resulting in a great waste of resources. [0003] At present, there is no product with broccoli stems as the main raw material in the market. The broccoli stems are prepared into crisp chips, which are crispy in taste and rich in nutrition, so as to increase the deep-processing products of broccoli stems, increase added va...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/135A23L33/15
CPCA23V2002/00A23V2400/137A23V2400/123A23V2400/51A23V2200/30A23V2250/628A23V2250/708A23V2300/10
Inventor 邵玉华
Owner 邵玉华
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