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Original instant lanceleaf lily bulb crisp processing method

A processing method and technology of lily, which is applied in the processing field of original flavor instant lily chips, can solve problems such as unsuitable for consumption, loss of nutritional components of lily, high hardness of lily products, etc., to achieve increased added value and market competitiveness, good sensory quality, Add new types of effects

Pending Publication Date: 2017-07-28
兰州十百农业生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This process uses secondary drying at a drying temperature of 70-75°C. The resulting lily product is too hard and unsuitable for children and the elderly. In addition, this process causes a serious loss of the nutritional content of the lily.
Patent application "A Preparation Method for Vacuum Freeze-dried Lily Dried Slices" (Application No. 201410079352.0, Publication No. CN103815006A, Publication Date 2014.05.28) Through pretreatment, cleaning, quick-freezing, vacuum drying and other processes, the water content of 4-12 % dried lily, the dried lily obtained by this process is rich in tannins, and the unripe lily slices will slowly brown during the freeze-drying process, and the resulting product is not suitable for consumption

Method used

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  • Original instant lanceleaf lily bulb crisp processing method
  • Original instant lanceleaf lily bulb crisp processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Take the lily of Lanzhou geographical indication product, wash, remove stains and sediment; split the petals, and remove the lily petals with incomplete appearance, corruption and yellowing parts to obtain the raw lily; place the raw lily in an environment with a temperature of 95°C for 7 minutes, The raw material lily is matured to obtain cured lily; the matured lily is pre-frozen in an environment with a temperature of -20°C for 8 hours; it is dried in a cold trap with a temperature of -42°C and an air pressure of 13Pa for 15 hours to obtain the original flavor of instant lily chips. The moisture content of the lily chips is 8%.

[0028] The physical figure of the lily crisp sheet that embodiment 1 makes, as figure 1 , It can be seen from the picture that the color of the lily is white and complete, the flesh is thick and free of impurities, basically maintaining the original color of the lily. After tasting, the taste is delicate and crisp, and the taste is better. ...

Embodiment 2

[0030] Take the lily that is a geographical indication product of Lanzhou, wash it, remove stains and sand, separate the petals, and remove the lily petals with incomplete appearance, corruption and yellowing parts to obtain the raw lily; The raw material lily is matured to obtain matured lily; the matured lily is pre-frozen in an environment with a temperature of -25°C for 5 hours, and then dried in a cold trap with a temperature of -44°C and an air pressure of 12Pa for 12 hours to obtain the original flavor instant lily crisp. The moisture content of the chips is 3%.

Embodiment 3

[0032] Take the lily lily which is a geographical indication product of Lanzhou, wash it, remove stains and sediment, split the petals, and remove the lily petals with incomplete appearance, corruption and yellowing parts to obtain the raw lily; place the raw lily in an environment with a temperature of 97°C for 6 minutes, and make The raw material lily is matured to obtain cured lily; the matured lily is pre-frozen in an environment with a temperature of -23°C for 7 hours, and then dried in a cold trap with a temperature of -43°C and an air pressure of 13Pa for 13.5 hours to obtain the original flavor of instant lily chips. The moisture content of the lily chips is 5.5%.

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Abstract

The invention discloses an original instant lanceleaf lily bulb crisp processing method which includes the steps: cleaning and sectioning lanceleaf lily bulbs and removing lanceleaf lily bulb petals with incomplete appearance and rotten yellowing portions to obtain raw lanceleaf lily bulbs; curing the raw lanceleaf lily bulbs to obtain cured lanceleaf lily bulbs; pre-freezing the cured lanceleaf lily bulbs; placing the cured lanceleaf lily bulbs into a cold trap at the temperature ranging from -42 DEG C to 44 DEG C under the air pressure of 12-14Pa, and drying the cured lanceleaf lily bulbs for 12-15 hours to obtain original instant lanceleaf lily bulb crisp. According to the processing method, advanced vacuum freeze drying technology is applied to processing fresh lanceleaf lily bulbs, and the instant lanceleaf lily bulb crisp capable of retaining nutritional components and original flavor of the fresh lanceleaf lily bulbs is produced and has the advantages of instant edibility, high nutritional components, good sensory quality and the like. The processing method provides technical support for novel lanceleaf lily bulb products, new varieties of the lanceleaf lily bulb products are increased, and the additional value and the market competitiveness of the lanceleaf lily bulb products are improved.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, and relates to a processing method of dried lilies, in particular to a processing method of original-flavored instant lily chips. Background technique [0002] Lily is a plant of the genus Lilium in the Liliaceae family. It has extremely high edible and medicinal value, and can be eaten fresh or dried. After the fresh lilies are dug out, if they are exposed to the air for a long time, they are prone to oxidative browning and then rot. Moreover, fresh lily has a high water content, which is not convenient for storage and long-distance transportation, so lily is mostly stored and sold in the form of dried lily. There are many ways to process fresh lily into dried lily, such as the patent application "Preparation Method for Sulfur-Free Lily Dried Slices" (application number 200810031937.X, publication number CN101331895A, publication date 2008.12.31) discloses the method of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00
Inventor 娄文瑾马文芳李军
Owner 兰州十百农业生物科技有限公司
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