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Preparation method of crisp peony flower chips

A technology of peony flowers and peony petals, which is applied in the field of preparation of peony flower crisps, can solve the problem that there is no peony flower instant food, and achieve the effect of eating convenience

Inactive Publication Date: 2018-06-22
安徽心缘康生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The known eating method of peony is mainly for cooking, and there is no instant food for peony at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The invention provides a kind of preparation method of peony crisp chips, comprising the following steps:

[0031] S1. Soak the fresh peony petals in the preservative for 4.5 hours, take them out and steam them on high heat for 26 minutes;

[0032] S2. Put the peony petals steamed in S1 in an environment of 21°C for 10.9 hours, soak them in high-fat milk with a fat content of 17.8% at 92°C for 13 minutes, and dry them under microwave vacuum to obtain peony flowers with a water content of 22%. sheet, wherein, the process conditions of microwave vacuum drying: vacuum pressure is 0.06MPa, drying temperature is 44°C, and microwave power is 310W;

[0033] S3. Evenly cover the surface of the peony flower slices obtained in S2 with mixed cooked powder, the amount of mixed cooked powder is 0.38% of the weight of the peony flower slices, carry out variable temperature and pressure difference puffing, cool to room temperature, and obtain peony with a water content of 10%. Flower...

Embodiment 2

[0041] The preparation method of the peony crisp chips of embodiment 1 can also comprise the following steps:

[0042] S1. Soak the fresh peony petals in the preservative for 4.8 hours, take them out, and steam them on high heat for 22 minutes;

[0043] S2. Put the peony petals steamed in S1 in an environment of 23°C for 11.7 hours, soak them in high-fat milk with a fat content of 16.6% at 94°C for 11 minutes, and dry them in a microwave vacuum to obtain peony flowers with a water content of 26%. Sheets, wherein, the process conditions of microwave vacuum drying: vacuum pressure 0.07MPa, drying temperature 49 ℃, microwave power 380W;

[0044]S3. Evenly cover the surface of the peony flower slices obtained in S2 with mixed cooked powder, the amount of mixed cooked powder is 0.47% of the weight of the peony flower slices, carry out variable temperature and pressure difference puffing, cool to room temperature, and obtain peony with a water content of 11%. Flower chips, wherein,...

Embodiment 3

[0047] The preparation method of the peony crisp chips of embodiment 1 can also comprise the following steps:

[0048] S1. Soak the fresh peony petals in the preservative for 4.2 hours, take them out and steam them for 29 minutes;

[0049] S2. Place the peony petals steamed in S1 in an environment of 24°C for 10.2 hours, soak them in high-fat milk with a fat content of 15.3% at 93°C for 14 minutes, and dry them in a microwave vacuum to obtain peony flowers with a water content of 28%. Sheets, wherein, the process conditions of microwave vacuum drying: vacuum pressure 0.08MPa, drying temperature 41 ℃, microwave power 340W;

[0050] S3. Evenly cover the surface of the peony flower slices obtained in S2 with mixed cooked powder, the amount of mixed cooked powder is 0.32% of the weight of the peony flower slices, carry out variable temperature and pressure difference puffing, cool to room temperature, and obtain peony with a water content of 9%. Flower chips, wherein, the process...

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PUM

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Abstract

The invention discloses a preparation method of crisp peony flower chips. The preparation method comprises the following steps: soaking fresh peony petals in a preservative for 4-5 hours, taking out the soaked peony petals and performing steaming with big fire for 20-30 minutes; placing the steamed peony petals in an environment of 20-25 DEG C for 10-12 hours, soaking the peony petals in high-fatmilk of 90-95 DEG C for 10-15 minutes, and performing microwave vacuum drying to obtain peony flower chips with the moisture content of 20%-30%; uniformly covering the surfaces of the peony flower chips with mixed cooked powder, performing pressure-difference puffing at variable temperature, and performing cooling to room temperature to obtain the crisp peony flower chips with the moisture contentof 8%-12%. The crisp peony flower chips prepared by the method are convenient to eat and are instant peony flower food suitable for people at leisure, and are fragrant, crisp and delicious and reserve the nutritional components, shape and color of peony flowers to the utmost extent.

Description

technical field [0001] The invention relates to the field of peony flower food processing, in particular to a preparation method of peony flower chips. Background technique [0002] Peony is known as "National Beauty and Heavenly Fragrance" and "King of Flowers". With the development of science and technology, peony blooms as one wishes, and there are flowers all year round. In addition to appreciation, peony also has high edible and medicinal value. Flowers are sensitive to the environment, have a short flowering period, and are less likely to be polluted by the environment. Flowers that grow normally are real green food and a good product for modern people to pursue natural and nutritious food. [0003] According to historical data, the consumption of peony flowers began in the Song Dynasty of our country. By the Ming and Qing Dynasties, people already had relatively perfect raw material formulas and production methods. According to the records of "Yangxiaolu" in the Q...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/10A23L7/10A23L11/00A23L5/41A23L5/10A23L3/3472A23L3/349A23L3/3499A23L3/3553
CPCA23L3/3472A23L3/349A23L3/3499A23L3/3553A23L5/13A23L5/15A23L5/17A23L5/41A23L7/198A23L11/05A23L33/10A23V2002/00A23V2200/048A23V2200/14
Inventor 沈智配
Owner 安徽心缘康生物科技有限公司
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