Preparation method of common turnip powder without hot taste
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A technology of pungent taste and coriander root, which is applied in the field of preparation of coriander root powder, can solve problems such as unsatisfactory development and utilization of coriander root, and achieve the effects of saving energy consumption, low energy consumption and easy operation
Inactive Publication Date: 2019-03-08
海北途径农牧开发有限责任公司
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[0004] Because coriander root contains glucosinolates and has pungent smell, in order to eliminate this smell of coriander root, in the prior art, go cover up this pungent smell with food additive cola essence and ethyl maltol essence, namely meet On the premise that the country uses standards for food additives, edible spice cola essence and ethyl maltol are added when preparing coriander root beverages, which effectively eliminates the pungent smell of coriander root beverages and improves the mouthfeel of coriander root beverages, but this method is only Additives are added in the production of beverages and other processes, and the original pungent smell of coriander root is covered with essence, which is not removed from the raw material of coriander root itself, which cannot meet the development and utilization of other products of coriander root
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Embodiment 1
[0026] Use fresh coriander rhizomes, clean the attached soil by hand or machine until clean, manually remove or cut off insect eyes, green shoulders, root hairs, etc., cut the treated coriander rhizomes into 0.5-1 cm thick slices, and put them into 0.5 % edible alkaline water, heated to boiling, kept for 5 minutes, pulled out and drained to obtain flavored coriander root slices, and the flavored coriander root slices were frozen at -20°C for subsequent use. The root slices are completely and naturally thawed at room temperature; the thawed coriander root slices are pressed in a dehydration press for 10 minutes to remove excess free water and reduce energy consumption during the drying stage. The squeezed coriander root juice is collected and can be used as raw materials for other food production The squeezed coriander root slices are dried at 75° C., and the moisture content is dried to below 13%. The dried coriander root slices are crushed and passed through a 80-mesh sieve to...
Embodiment 2
[0028] Use fresh coriander rhizomes, clean the attached soil by hand or machine until clean, manually remove or cut off insect eyes, green shoulders, root hairs, etc., cut the treated coriander rhizomes into 0.5-1 cm thick slices, and put them into 1.0 % edible alkaline water, heated to boiling, kept for 10 minutes, pulled out and drained to obtain flavored coriander root slices, and the flavored coriander root slices were frozen at -20°C for subsequent use. The root slices are completely and naturally thawed at room temperature; the thawed coriander root slices are pressed in a dehydration press for 15 minutes to remove excess free water and reduce energy consumption during the drying stage. The squeezed coriander root juice is collected and can be used as raw materials for other food production The squeezed coriander root slices are dried at 80° C., and the moisture content is dried to below 13%. The dried coriander root slices are crushed and passed through a 100-mesh sieve ...
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Abstract
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of common turnip powder without hot taste. The preparation method comprises the following steps of selecting fresh common turnip rhizomes, performing washing, performing trimming, cutting the treated common turnip rhizomes into slices, putting the common turnip rhizome slices into alkaline water, performing heating to a boiling state, performing draining, performing freezing at minus 20 DEG C, performing complete natural unfreezing on the frozen common turnip slices at room temperature, squeezing the unfrozen common turnip slices, collecting common turnip juice obtained through squeezing, drying the squeezed common turnip slices, and performing crushing and screening so as to obtain the common turnip powder. According to the preparation method disclosed by the invention, the hot taste of the common turnips is effectively removed with the alkaline water, favorable mouth feelis given to the common turnip powder, through a freezing technology, the common turnips are processed into powder, the common turnip powder can be widely used for food and beverage industry, raw materials of health-care foods and ingredients in production of medicines, the application prospect is great, the operation is simple and convenient, the preparation method belongs to a new technology easy in large-scale production, the processing technology does not blowdown pollution, the blanching working procedure is not used, and depletion energy resources is saved.
Description
technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of coriander root powder with a pungent taste removed. Background technique [0002] Daphne root is a biennial herbaceous plant of Brassicaceae Brassica genus Daphne root. The root system is developed, and the upper part expands to form a flat and round fleshy tuber. The shape is like a round radish, which can improve the human body's tolerance to hypoxia. Coriander root is pure white, juicy, green and tender, slightly sweet and spicy. It is a dual-purpose plant for medicine and food, which has the functions of sweet and warm in nature, nourishing and increasing oxygen, improving eyesight and dampness, appetizing and eliminating food, sobering up drunkenness, and losing weight. It has a very high regulating and supplementing effect on anti-hypoxia, anti-fatigue, lowering blood fat, and relieving symptoms such as acclimatization. Raw cori...
Claims
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Application Information
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