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Preparation method of seasoning peony seed leisure food

A technology of snack food and peony seeds, which is applied in food freezing, food ingredients, food heat treatment, etc., can solve the problems of not being able to meet the requirements of snack foods, not having spicy peony seeds, and no five flavors, etc., and achieve high debitterness efficiency, Shorten the frying time and improve the color effect

Active Publication Date: 2021-07-09
HUAZHONG AGRI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this processing method has not yet debittered peony seeds and has a single taste, which cannot meet people's requirements for snack foods
[0004] Due to the distinctive taste of spicy food, which meets the market demand, many puffed foods have gradually approached the spicy taste in recent years. There have been many spicy puffed foods on the market, such as spicy potato chips, spicy peas, etc., but the spicy peony has not yet appeared. seed
In addition, there is no five-flavored, sugar-coated peony seed snack food on the market.

Method used

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  • Preparation method of seasoning peony seed leisure food
  • Preparation method of seasoning peony seed leisure food
  • Preparation method of seasoning peony seed leisure food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Embodiment 1: Peony seed debitter test

[0052] 1 peeled

[0053] Take 50g of shelled peony seeds and put them in boiling 250mL NaOH solution with a concentration of 0.004g / mL (the ratio of solid to liquid is 1:5) for blanching for 3min, stir and peel them with a glass rod, rinse and set aside.

[0054] 2 debitterness

[0055] 2.1 Hot water debittering method

[0056] Soak peony seeds after peeling in water for 12 hours to remove NaOH, and set aside.

[0057] 2.1.1 Single factor test

[0058] 2.1.1.1 Temperature

[0059] Put 10g of peony seeds in 60ml of pH=5 citric acid aqueous solution (solid-to-liquid ratio 1:6) and keep warm for 12h. The water bath temperatures were 30, 40, 50, 60, 70°C, respectively. Carry out sensory evaluation (see Table 4 for sensory evaluation table).

[0060] 2.1.1.2 pH

[0061] Put 10g of peony seeds in 60ml, 50°C citric acid aqueous solution (solid-liquid ratio 1:6), and keep warm for 12h. The pH is 3, 4, 5, 6, 7 respectively. Sens...

Embodiment 2

[0114] Embodiment 2: research on freezing treatment method

[0115] The shelled peony seeds are screened, and the grains with full grains and no mildew are selected for peeling and debittering. The peeling method is blanched in 0.004g / mL NaOH solution (solid-to-liquid ratio 1:5) for 3 minutes; the debittering method is in a citric acid aqueous solution with a temperature of 50°C and a pH of 4, supplemented by ultrasonic conditions of 350W , 40kHz, the ratio of solid to liquid is 1:20, ultrasonic 6h. Then remove and drain, and proceed as follows:

[0116] ①Unfrozen: Fry unfrozen peony seeds at 120°C for 5.5 minutes.

[0117] ②Constant temperature freezing: fry the peony seeds frozen at -18°C for 12 hours at 120°C for 5.5 minutes.

[0118] ③ Variable temperature freezing: Fry peony seeds at -18°C for 8 hours and -5°C for 4 hours at 120°C for 5.5 minutes.

[0119] The test results show that the unfrozen peony seeds have not evaporated completely, the seeds are very soft, not ...

Embodiment 3

[0120] Embodiment 3: research on frying method

[0121] The shelled peony seeds are screened, and the grains with full grains and no mildew are selected for peeling and debittering. The peeling method is blanched in 0.004g / mL NaOH solution (solid-to-liquid ratio 1:5) for 3 minutes; the debittering method is in a citric acid aqueous solution with a temperature of 50°C and a pH of 4, supplemented by ultrasonic conditions of 350W , 40kHz, the ratio of solid to liquid is 1:20, ultrasonic 6h. Then remove and drain, and proceed as follows:

[0122] ① Constant temperature frying: Freeze at -18°C for 8 hours, freeze at -5°C for 4 hours, and fry at 120°C and 180°C for 5.5 minutes respectively;

[0123] ②Frying at variable temperature: freeze at -18°C for 8 hours, freeze at -5°C for 4 hours, fry at 120°C for 3.5 minutes, and then fry at 180°C for 2 minutes;

[0124] The test results showed that although the peony seeds fried at 120°C for 5.5 minutes had certain hardness and aroma, co...

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PUM

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Abstract

The invention provides a preparation method of seasoned peony seed leisure food, and belongs to the technical field of deep processing of peony seeds. According to the method, ultrasonic-assisted hot water debitterizing is adopted, a synergistic effect is achieved after an ultrasonic method and a hot water debitterizing method are combined, the debitterizing time is obviously shortened, and industrial rapid production of debitterized peony seeds is facilitated; besides, the debittered peony seeds are deeply processed, so that the peony seed leisure food with three different tastes is provided, and consumers in different regions and at different ages can enjoy the peony seed leisure food.

Description

technical field [0001] The invention belongs to the technical field of deep processing of peony seeds, and in particular relates to a peony seed snack food, in particular to a preparation method of a seasoned peony seed snack food. Background technique [0002] Peony is a deciduous shrub belonging to the Paeonia genus of the Ranunculaceae family. It is known as the national flower of our country and is widely planted in our country. Cortex Moutan has high medicinal value, and as the main by-product of Cortex Moutan production, Moutan seeds are seldom used at present. Peony seeds have the most fat content, especially α-linolenic acid, followed by protein content, which is about twice that of corn germ. In addition, peony seeds not only contain essential elements such as calcium, sodium, potassium, magnesium, and trace elements iron, zinc, manganese, and copper, but also compounds such as paeoniflorin, flavonoids, stilbenes, and vitamin B 1 , B 2 , B 6 etc., have high food...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L25/00A23L5/20A23L5/30A23L5/10A23L27/00
CPCA23L25/20A23L25/25A23L5/21A23L5/23A23L5/32A23L5/30A23L5/11A23L27/00A23V2002/00A23V2300/24A23V2300/20A23V2300/48A23V2250/032A23V2250/21
Inventor 彭帮柱邓小虎
Owner HUAZHONG AGRI UNIV
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