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Preparation method of whole nutritious ready-to-eat gordon euryale seeds

A technology of chicken head rice and full nutrition, which is applied in the field of food processing, can solve the problems of destroying color and shape, restricting the convenience of eating chicken head rice, and high enzyme activity, so as to improve the edible degree and convenience, and diversify the eating methods Effect

Inactive Publication Date: 2019-04-02
苏州吉和坊农产品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Suzhou chicken head rice, mostly Zihuasu Gorgon, seedlings are planted from April, and the harvest period is from August to November. After the seeds are peeled off by hand, due to the high water content and high enzyme activity, it is easy to brown, aging, and fresh. It is extremely short, and it is generally stored frozen with water to barely prolong its edible period. As a seasonal fresh food, this feature greatly limits the convenience of eating chicken head rice
At present, there is no mature deep-processing technology of chicken head rice, mostly adopting a simple process to prepare chicken head rice into snack food, such as a kind of chicken head rice canned (publication number is CN102488000 A), a kind of chicken head rice crisp (publication number is CN102488062 A), a kind of sweet-scented osmanthus chicken head rice moon cake (publication number is CN106819005 A), all use high temperature, high pressure and other techniques to process chicken head rice, destroying the original color and shape, and no attention has been paid to its medicine Preservation of homologous nutrition

Method used

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  • Preparation method of whole nutritious ready-to-eat gordon euryale seeds
  • Preparation method of whole nutritious ready-to-eat gordon euryale seeds
  • Preparation method of whole nutritious ready-to-eat gordon euryale seeds

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Effect test

Embodiment 1

[0032] A preparation method for complete nutrition instant chicken head rice, comprising the following steps;

[0033] S1. Collect fresh chicken head rice, peel off the granules, add an appropriate amount of water, and then add 0.1% tannase of chicken head rice mass to enzymolyze the tannins in chicken head rice, the conditions for enzymolysis treatment The process is: temperature 50°C, pH 4.0, stirring and enzymatic hydrolysis for 10 minutes, then removing the seed coat and aril by punching process, and manually peeling off the chicken head rice grains;

[0034] S2. Dry the chicken head rice by steam baking or electric heating and dehumidification. The drying temperature is 105°C, the drying time is 2 hours, and the thickness of the chicken head rice is 2cm;

[0035] S3, adding mass percent in pure water is 0.6% color-retaining agent (comprising citric acid 0.1%, calcium chloride 0.5%) and 0.2% water-holding agent, mixes, then the dried chicken head rice that S2 obtains is pl...

Embodiment 2

[0041] A preparation method for complete nutrition instant chicken head rice, comprising the following steps;

[0042] S1. Collect fresh chicken head rice, peel off the granules, add an appropriate amount of water, and then add 0.1% tannase of chicken head rice mass to enzymolyze the tannins in chicken head rice, the conditions for enzymolysis treatment The method is: temperature 60°C, pH 5.0, stirring and enzymatic hydrolysis for 20 minutes, then removing the seed coat and aril by stamping process, and manually peeling off the chicken head rice grains;

[0043] S2. Dry the chicken head rice by steam baking or electric heating and dehumidification. The drying temperature is 105°C, the drying time is 3 hours, and the thickness of the chicken head rice is 3cm;

[0044] S3, adding mass percent in pure water is 0.6% color-retaining agent (comprising citric acid 0.1%, calcium chloride 0.5%) and 0.2% water-holding agent, mixes, then the dried chicken head rice that S2 obtains is pla...

Embodiment 3

[0050] A preparation method for complete nutrition instant chicken head rice, comprising the following steps;

[0051] S1. Collect fresh chicken head rice, peel off the granules, add an appropriate amount of water, and then add 0.15% tannase of the chicken head rice mass to enzymatically treat the tannins in the chicken head rice. The conditions for enzymolysis treatment The process is: temperature 55°C, pH 5.5, stirring and enzymatic hydrolysis for 20 minutes, then removing the seed coat and aril by punching process, and manually peeling off the chicken head rice grains;

[0052] S2. Dry the chicken head rice by steam baking or electric heating and dehumidification. The drying temperature is 105°C, the drying time is 1.5h, and the thickness of the chicken head rice is 1.5cm;

[0053] S3, add the color-retaining agent (comprising 0.15% of citric acid 0.15%, calcium chloride 0.5%) and the water-holding agent of 0.65% in pure water, mix uniformly, then put the dry chicken head r...

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Abstract

The invention provides a preparation method of whole nutritious ready-to-eat gordon euryale seeds, and belongs to the technical field of food processing. The steps include: collecting fresh gordon euryale seeds, carrying out enzymatic detoxification, drying, color protection and continuous water immersion, carrying out complete cooking pretreatment, paving the gordon euryale seeds on a plate, conducting rapid cooling and freezing, and finally conducting sublimation and analytical drying under a certain degree of vacuum. The method effectively extends the storage period of the gordon euryale seeds, and well preserves the shape and color of the gordon euryale seeds, and realizes nutritional preservation reduction degree of higher than 95%; the gordon euryale seeds have diversified eating modes and crispy taste, and can be eaten instantly or be rapidly rehydrated and brewed into a thick soup for eating. The method greatly improves the edible degree and convenience of the gordon euryale seeds.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of full-nutrition instant chicken head rice. Background technique [0002] Chicken head rice, commonly known as Gorgon, is an annual large herbaceous aquatic vegetable of the Nymphaeaceae Gorgon genus. Jitou rice is a thornless sorghum, with large fruit, large grain, thick shell, large rice, glutinous nature and good quality. Suzhou Wuzhong chicken head rice, a national agricultural product geographical indication, is an aquatic tonic for both medicine and food, and its nutrition and functionality are extremely remarkable. [0003] Chicken head rice is rich in carbohydrates and an appropriate amount of protein, fat, minerals, vitamins and other nutrients. Compared with other food materials of the same type, the outstanding selenium and VE content make it have a significant effect on anti-cancer and anti-oxidation; secondly, the protein c...

Claims

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Application Information

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IPC IPC(8): A23L3/3499A23L3/3562A23L3/36A23L5/10A23L5/20A23L5/41A23L25/00A23L29/00
CPCA23L3/3499A23L3/3562A23L3/36A23L5/15A23L5/25A23L5/41A23L25/40A23L29/015A23V2002/00
Inventor 高媛媛孙振铄汪驰
Owner 苏州吉和坊农产品科技有限公司
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