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Compound burdock and kiwifruit crisp slices and preparation method thereof

A technology of composite chips and kiwi fruit, which is applied in the field of food processing, can solve the problems that affect the healthy and sustainable development of the burdock industry, the level of burdock processing technology is backward, and the degree of comprehensive utilization is not high, so as to reduce the heat treatment time and heat treatment intensity and reduce external sources Vc, the effect of preventing enzymatic browning

Inactive Publication Date: 2018-01-19
JIANGSU TIANYUAN ZHONGKE BIOTECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But generally speaking, the processing technology level of burdock is still relatively backward, the product variety is relatively single, the added value is not high, the degree of comprehensive utilization is not high, and the economic benefits are not significant, which affects the healthy and sustainable development of the burdock industry.

Method used

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preparation example Construction

[0026] A kind of preparation method of burdock kiwi compound crisp, specifically comprises the following steps:

[0027] The first step, the burdock root and kiwi fruit are selected and cleaned, the burdock root is cut into squares with a side length of about 4 cm, and the kiwi fruit is cut into two;

[0028] The second step is to add the burdock root block, kiwi fruit block, water, xanthan gum, sodium carboxymethyl cellulose and sucrose in the formula amount into the homogenizer and crush it. The processing temperature is normal temperature to obtain fruits and vegetables with a particle diameter of less than 1 mm. Then add ground and sieved lychee kernel powder, walnut kernel powder, macadamia nut powder, peanut kernel powder, low-sodium salt and water starch, mix and stir evenly for later use;

[0029] The third step is to process the evenly mixed vegetable pulp into a disc with a thickness of 3 mm and a diameter of 2.5 cm;

[0030] The fourth step is to put the formed fru...

Embodiment 1

[0034] A kind of preparation method of burdock kiwi compound crisp, specifically comprises the following steps:

[0035] The first step, the burdock root and kiwi fruit are selected and cleaned, the burdock root is cut into squares with a side length of about 4 cm, and the kiwi fruit is cut into two;

[0036] In the second step, 55 kg of burdock root block, 35 kg of kiwi fruit block, 8.9 kg of water, 0.05 kg of xanthan gum, 0.05 kg of sodium carboxymethyl cellulose and 1 kg of sucrose are added to the homogenizer for crushing, and the processing temperature is normal temperature. Prepare fruit and vegetable pulp with a particle diameter of less than 1 mm, then take 1 kg of litchi kernels and stir-fry them, crush them through a 300-mesh sieve to obtain litchi kernel powder, take 0.5 kg of walnut kernels, 2 kg of macadamia nut kernels, and 1 kg of peanut kernels and dry them separately , ground and crushed through a 300-mesh sieve to obtain walnut kernel powder, macadamia nut po...

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Abstract

The present invention discloses compound burdock and kiwifruit crisp slices and a preparation method thereof, and belongs to the technical field of food processing. The compound burdock and kiwifruitcrisp slices comprise the following raw materials in parts by weight: 55 parts of burdock roots, 35 parts of kiwifruits, 8.9 parts of water, 0.05 part of xanthan gum, 0.05 part of sodium carboxymethylcellulose and 1 part of sucrose. The natural compound burdock crisp slices belong to dried fruit crisp slices, The compound burdock and kiwifruit crisp slices contain inulin, proteins, phenolic substances, pectin and other nutritional functional ingredients, and have characteristics of being "natural, green, nutritious and healthy". The compound fruit and vegetable functional crisp slices have avariety of physiological effects of lowering blood sugar, lowering blood lipids, enhancing immunity, preventing tumors, preventing cancers, preventing aging, clearing intestines and dispelling toxins,etc., are suitable for people at all ages, can be eaten by any populations, and are especially suitable for sub-healthy populations with chronic diseases.

Description

technical field [0001] The invention relates to a burdock and kiwi fruit composite chip and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Burdock enjoys the reputation of "King of Vegetables". It is comparable to ginseng in Japan. It is a health care product with high nutritional value. It is full of treasures, and the meat has a special fragrance. It is rich in protein, amino acid, fat, calcium, phosphorus, iron and other minerals needed by the human body. In addition, it also contains the unique inulin (a high-quality water-soluble dietary fiber). [0003] According to authoritative works such as "Treasure Famous Vegetables" and "Vegetable Cultivation", regular consumption of burdock root can promote blood circulation, remove gastrointestinal garbage, prevent premature aging of the human body, moisturize the skin, prevent stroke and high blood pressure, cleanse the intestines and detoxify, It lowers chole...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/10A23P30/32
Inventor 李斌赵光远刘本国赵玉帅李勇超李波刘君刘英伟
Owner JIANGSU TIANYUAN ZHONGKE BIOTECHNOLOGY CO LTD
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