Processing method of keeping crispness of petasites tatewakianus leaf stalks

Abstract

The present invention belongs to the technical field of petasites tatewakianus leaf stalk processing and particularly relates to a processing method of keeping crispness of petasites tatewakianus leafstalks. The processing method comprises the following steps: petasites tatewakianus leaf stalk preliminary processing, pre-cooking, compound amino acid solution soaking, far-infrared baking and sterilizing and filling. Compared with the prior art, the processing method has the following advantages: lipid containing protein powder is used to prepare the compound amino acid solution, the compound amino acid solution is used to soak leaf stalk segments to enable the compound amino acid solution to contact with iron ions, and a browning of the petasites tatewakianus leaf stalks caused by an ironion oxidation is effectively avoided. At the same time, the amino acid solution prepared from the lipid containing protein powder has a relatively strong emulsification ability, materials in compoundamino acids and carboxyl in pectic acids are cross-linked to play a mutual bonding function in intracellular spaces, and a texture intensity is improved, so that the processed petasites tatewakianus leaf stalks are crisp in tissue, easy for peeling, relatively good in mouthfeel, free of bitter and astringent tastes, and good in nutritional retention degrees. Processing conditions are easy to control and a large-scale processing is easy to achieve.

Description

Technical field [0001] The present invention belongs to the technical field of the processing of the leaf stalk of S. sylvestris, in particular to a processing method for maintaining the brittleness of the stalk of S. sylvestris. Background technique [0002] Mountain Saussurea is originally a wild vegetable. It generally grows on the edge of a ravine or water ditch at an altitude of about 500m. It has strong vitality, and its ability to resist insects and diseases is strong. Saussurea has lush leaves, plump roots and leaves. It can reach 2000kg per mu, and the roots per mu is about 1500kg, but its resource utilization is low. At present, the development and utilization of Saussurea indica is still in its infancy. Generally, only its stem (petiole) is used to process canned food. Local governments have insufficient knowledge of it, leading to a waste of resources. Studies have found that the crude fiber content of the stems of Saussurea spp. is much higher than that of celery, ca...

AI Technical Summary

Problems solved by technology

[0002] Mountain dew was originally a kind of wild vegetable, which generally grows on the edge of ravines and ditches at an altitude of about 500m. It has strong vitality, and its ability to resist insects and diseases is strong. It can reach 2000kg per mu, and the roots and fibers are about 1500kg per mu, but its resource utilization is low. At present, the development and utilization of mountain dew in China is still in its infancy. Generally, only its stems (petioles) are processed and canned. Many Insufficient understanding of it in the localities leads to waste of resources. Research has found that the content of crude fiber in the stems of mountain dew is much higher than that of celery, cabbage, and spinach, which are three common vegetables. The iron element in Mountain Dew is easily oxidized, leading to browning during processing. At the same time, Mountain Dew processed by traditional methods is prone to high viscosity, low toughness, and astringent taste. The reason is that in During storage or processing, the vegetable tissue becomes soft and loses brittleness due to over-ripeness. In the prior art, brittleness-preserving agents containing calcium ions or aluminum ions are usually added to interact with pectic acid in the vegetable tissue to maintain brittleness. , but in the process of use, due to the different tissue structures of different vegetables, if the addition is insufficient, the effect will not be achieved, if the addition is too much, the vegetables will have a bitter taste, and the excessive hardening of the tissue will cause the product to be rough without brittleness. The processing of petiole is further studied to improve the nutrition and taste of mountain dew products