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A preparation method of flavored peony seed snack food

A technology for snack food and peony seeds, which is applied in food freezing, food ingredients, food heat treatment and other directions, can solve the problems that can not meet the requirements of snack food, has not yet appeared spicy peony seeds, and has no five flavors, etc., and achieves high debittering efficiency. The effect of shortening frying time and improving color

Active Publication Date: 2022-04-22
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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  • A preparation method of flavored peony seed snack food
  • A preparation method of flavored peony seed snack food
  • A preparation method of flavored peony seed snack food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Example 1: Peony seed debittering test

[0052] 1 peeled

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

[0054] 2 Relief from suffering

[0055] 2.1 Hot water debittering method

[0056] Soak the peeled peony seeds 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] 10 g of peony seeds were placed in 60 ml of pH=5 citric acid aqueous solution (solid-liquid ratio 1:6), and incubated for 12 hours. The water bath temperatures were 30, 40, 50, 60, and 70°C, respectively. Sensory evaluation was carried out (see Table 4 for the sensory evaluation table).

[0060] 2.1.1.2pH

[0061] Put 10 g of peony seeds in 60 ml of citric acid aqueous solution at 50° C. (solid-to-liquid ratio 1:6), and keep the temperature for 1...

Embodiment 2

[0114] Example 2: Research on freezing treatment methods

[0115] The shelled peony seeds are screened, and the particles with full particles and no mildew are selected for peeling and debittering. The peeling method was blanched in 0.004g / mL NaOH solution (material-to-liquid ratio 1:5) for 3 minutes; the debittering method was 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 solid-liquid ratio is 1:20, and ultrasonication is carried out for 6h. Then remove and drain, and proceed as follows:

[0116] ①Unfrozen: Fry the unfrozen peony seeds at 120℃ for 5.5min.

[0117] ②Constant temperature freezing: deep fry the peony seeds after freezing at -18℃ for 12h for 5.5min at 120℃.

[0118] ③Variable temperature freezing: The peony seeds that were frozen at -18°C for 8 hours and frozen at -5°C for 4 hours were deep-fried at 120°C for 5.5 minutes.

[0119] The test results show that the water of t...

Embodiment 3

[0120] Example 3: Research on frying method

[0121] The shelled peony seeds are screened, and the particles with full particles and no mildew are selected for peeling and debittering. The peeling method was blanched in 0.004g / mL NaOH solution (material-to-liquid ratio 1:5) for 3 minutes; the debittering method was 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 solid-liquid ratio is 1:20, and ultrasonication is carried out for 6h. Then remove and drain, and proceed as follows:

[0122] ①Frying at constant temperature: after freezing at -18°C for 8 hours and at -5°C for 4 hours, 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 a constant temperature o...

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Abstract

The invention provides a preparation method of seasoned peony seed snack food, which belongs to the technical field of deep processing of peony seeds. The method adopts ultrasonic-assisted hot water debittering, and the combination of the ultrasonic method and the hot water debittering method brings a synergistic effect, and the debittering time is obviously shortened, which is beneficial to the rapid industrial production of debittering peony seeds; The bitter peony seeds have been deeply processed to provide three different flavors of peony seed snack foods to satisfy consumers in different regions and age groups.

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 Patents(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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