Codonopsis pilosula instant food and preparation method thereof

Abstract

The invention discloses codonopsis pilosula instant food and a preparation method thereof. The method comprises the following steps: performing vacuum freeze drying on codonopsis pilosula to obtain freeze-dried codonopsis pilosula; then, subjecting the freeze-dried codonopsis pilosula to oil immersion at a temperature lower than 150 DEG C for 2-180 s to obtain oil-immersed codonopsis pilosula; then, immersing the deep-fried codonopsis pilosula into hot for syrup wrapping; and performing cooling to obtain the codonopsis pilosula instant food. The codonopsis pilosula instant food prepared by themethod can keep the original shape, flavor and efficacy of codonopsis pilosula, and is convenient to eat.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a codonopsis instant food and a preparation method thereof. Background technique [0002] Codonopsis Codonopsis is the collective name of Codonopsis pilosula and Chinese medicinal materials. There are about 40 species in the world, 39 species in China, 21 species and 4 varieties for medicinal purposes. Codonopsis Codonopsis is the root of the perennial herb Codonopsis Codonopsis, Suhua Codonopsis, Sichuan Codonopsis and other plants of the same genus. Codonopsis Codonopsis is a traditional tonic medicine commonly used in China. It has the effects of invigorating the middle and Qi, strengthening the spleen and lungs. Modern research shows that Codonopsis pilosula contains various sugars, phenols, sterols, volatile oils, baicalein glucoside, saponins and trace alkaloids, which have the functions of enhancing immunity, dilating blood vessels, lowering blood pressure, improving microc...

AI Technical Summary

Problems solved by technology

[0006] The above preparation method combines the three core steps of vacuum freeze-drying, frying and sugar coating, which overcomes the shortcomings of Codonopsis pilosula products with strong fiber feeling and bad taste, and at the same time ensures the original flavor and efficacy of Codonopsis pilosula; Among them, vacuum freeze-drying makes Codonopsis pilosula The fiber feeling of the product is weakened, and the entrance is crisp and slag. However, the Codonopsis ginseng after vacuum freeze-drying has a relatively large specific surface area and abundant cavities. After a period of storage, it will become soft and difficult to chew due to moisture absorption; short-term low-temperature oil immersion Adsorb a certain amount of oil on the surface and cavities of Codonopsis pilosula, isolate moisture, and avoid softness caused by moisture absorption. At the same time, the short-term warm oil immersion also retains the retention of functional ingredients in Codonopsis pilosula, avoiding its efficacy being damaged by high temperature; sugar Wrapping can further strengthen the function of preventing moisture absorption, and can improve the taste, so that the prepared Codonopsis pilosula food can maintain the crisp and refreshing nature for a long time

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