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Crisp pickled cowpea chip and processing method thereof

A processing method, the technology of sour cowpea, is applied in the direction of food ultrasonic treatment, the function of food ingredients, food ingredients containing natural extracts, etc., and can solve the problems that cannot meet consumers' requirements for vegetable nutrition, quality, hygiene and convenience, leisure Food research is too little, processing quality is not high, etc., to achieve the effect of improving food value, sensory quality and food value, and improving the degree of fragrance

Inactive Publication Date: 2019-03-29
AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the fact that there are too few researches on leisure food with special flavor by using traditional pickled vegetables, the product is single and the processing quality is not high, and it cannot meet the increasingly strong requirements of consumers for vegetables in terms of nutrition, quality, hygiene and convenience. Processing raw materials into chips is of great significance to enhance the diversification, fashion and multi-level of vegetable products

Method used

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  • Crisp pickled cowpea chip and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A processing method for sour cowpea chips, comprising the following steps:

[0025] (1) Weighing raw materials, said raw materials include the following components by weight: 20 parts of sour cowpea, 3 parts of β-cyclodextrin, 1 part of sodium bicarbonate, 1 part of cysteine ​​and 1 part of modified starch;

[0026] (2) Preparation of quality improver: after mixing and stirring the weighed β-cyclodextrin and water according to the mass ratio of 1:5, add the weighed modified starch and mix evenly to obtain a mixed solution. Ultrasonic treatment at 10KHz for 5 minutes, then heat preservation treatment at 65°C for 5 minutes, then add the weighed sodium bicarbonate and cysteine, and finally magnetically stir at 55°C for 15 minutes to obtain the quality improver for future use;

[0027] (3) Preparation of the dipping solution: mix and stir the weighed Luo Han Guo extract, perilla stalk extract, pomelo peel extract and water until uniform, to obtain the dipping solution with ...

Embodiment 2

[0031] A processing method for sour cowpea chips, comprising the following steps:

[0032] (1) Weighing raw materials, said raw materials include the following components by weight: 28 parts of sour cowpea, 4 parts of β-cyclodextrin, 2 parts of sodium bicarbonate, 1.5 parts of cysteine ​​and 1.5 parts of modified starch;

[0033] (2) Preparation of quality improver: after mixing and stirring the weighed β-cyclodextrin and water according to the mass ratio of 1:5, add the weighed modified starch and mix evenly to obtain a mixed solution. Ultrasonic treatment at 13KHz for 8 minutes, then heat preservation treatment at 68°C for 7 minutes, then add the weighed sodium bicarbonate and cysteine, and finally stir magnetically at 60°C for 18 minutes to obtain the quality improver for future use;

[0034] (3) Preparation of the dipping solution: mix and stir the weighed Luo Han Guo extract, perilla stalk extract, pomelo peel extract and water until uniform, to obtain the dipping solutio...

Embodiment 3

[0038] A processing method for sour cowpea chips, comprising the following steps:

[0039] (1) Weighing raw materials, said raw materials include the following components by weight: 30 parts of sour cowpea, 5 parts of β-cyclodextrin, 3 parts of sodium bicarbonate, 3 parts of cysteine ​​and 2 parts of modified starch;

[0040] (2) Preparation of quality improver: after mixing and stirring the weighed β-cyclodextrin and water according to the mass ratio of 1:5, add the weighed modified starch and mix evenly to obtain a mixed solution. Ultrasonic treatment at 15KHz for 10 minutes, then heat preservation treatment at 70°C for 8 minutes, then add the weighed sodium bicarbonate and cysteine, and finally magnetically stir at 65°C for 20 minutes to obtain the quality improver for future use;

[0041] (3) Preparation of dipping solution: mix and stir the weighed Luo Han Guo extract, perilla stalk extract, pomelo peel extract and water until uniform, to obtain the dipping solution with ...

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Abstract

The invention belongs to the technical field of food processing, and concretely discloses a crisp pickled cowpea chip and a processing method thereof. The crisp pickled cowpea chip comprises, by weight, 20-30 parts of pickled cowpea, 3-5 parts of beta-cyclodextrin, 1-3 parts of sodium bicarbonate, 1-3 parts of cysteine, 1-2 parts of modified starch, 3-5 parts of Fructus Momordicae extract, 1-2 parts of perilla stem extract and 1-2 parts of shaddock peel extract. Above raw materials undergo raw material processing, impregnation seasoning, refrigeration and vacuum frying to obtain the crisp pickled cowpea chip. The crisp pickled cowpea chip obtained in the invention has a crispy taste and a refreshing smell, and the combination of all the raw materials makes the crisp chip have the characteristics of easiness in digestion, no causing of excess internal heat, high sensory quality and low nitrite content and be safe and nutritional.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to sour cowpea chips and a processing method thereof. 【Background technique】 [0002] Vegetables are essential in our dietary life, it is the main source of nutrients such as vitamins, minerals and dietary fiber. Since freshness is a living organism, each cell of the harvested vegetables is constantly respiration, and the nutrients in the vegetables are constantly being consumed. At the same time, the vegetables are extremely perishable. Compared with fruits, the outer skin and surface of vegetables The waxy layer of vegetables is relatively thin, so vegetables are more likely to lose water through transpiration, damage, and be corrupted and deteriorated by microorganisms. In my country, the loss rate of vegetables after harvest is as high as 40-50%, and the loss rate of commodities exceeds 30%, which is extremely serious. Therefore, deep processing of vegetables plays a...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L19/20A23L27/10A23L5/10A23L5/20A23L5/30
CPCA23V2002/00A23L5/11A23L5/27A23L5/276A23L5/32A23L19/03A23L19/20A23L27/10A23V2200/30A23V2200/314A23V2250/0616A23V2250/21A23V2250/5112A23V2250/5118A23V2300/48
Inventor 李昌宝周主贵辛明李丽孙健盛金凤何雪梅刘国明李杰民唐雅园郑凤锦杨莹李志春零东宁
Owner AGRI PROD PROCESSING INST GUANGXI ACADEMY OF AGRI SCI
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