Cichorium intybus root baking method and application thereof

Abstract

The invention provides a cichorium intybus root baking method and application thereof, and the baking method comprises the following steps: S1, washing fresh cichorium intybus roots, cutting into blocks, and placing in an oven for first baking to constant weight; s2, putting grains into a hot pot, stir-frying until smoke is generated, pouring the dried chicory root blocks, stir-frying until the chicory root blocks are light yellow, taking out the chicory root blocks, screening out the grains, and airing to room temperature; and S3, putting the chicory root blocks treated in the step S2 into an oven to be baked for the second time, then raising the temperature to be baked for the third time, and airing the chicory root blocks to the room temperature. Baking is performed for three times at different temperatures, so that loss of effective components is reduced, and the tea is crisp in texture and convenient to powder and brew. And a process of stir-frying with the grains is added between the first baking and the second baking, so that the special flavor of the grains is achieved, and the taste is mellow.

Description

Technical Field

[0001] The invention belongs to the field of plant beverage raw material baking technology, and specifically relates to a chicory root baking method and application thereof. Background Art

[0002] Chicory (scientific name: Cichoriumintybus L.), also known as blue chicory, coffee radish, coffee grass, etc., is a perennial herb of the genus Cichorium in the Asteraceae family. According to the morphology of leaves and roots, chicory can be divided into three types, namely leaf chicory, thick root chicory, and asparagus chicory. Among them, the roots of thick root chicory can be used as an additive or substitute for coffee after drying, which can improve the flavor and concentration of coffee, improve quality and reduce costs. Chicory roots contain a large amount of inulin, which can make water have a grease-like taste; in addition, chicory roots also contain phenolic acids and sesquiterpenes, which affect the sourness and bitterness after drying, respectively. These substances are greatly affected by the baking temperature, baking process and time, which in turn affects the taste of the beverage after being made. However, there are currently no relevant research reports on the baking method, time and process of chicory roots.

[0003] At the same time, the root of chicory can also be used as medicine and is included in the Chinese Pharmacopoeia. Its root is the source of the Chinese medicinal material chicory root, which is slightly bitter and cool in nature. It has the effects of clearing away heat and dampness, and strengthening the stomach. It is mainly used to treat stomach heat, poor appetite, and chest and abdominal distension. From the perspective of processing Chinese medicine, chicory root can be fried with auxiliary materials until it turns yellow. It can be heated slowly and evenly, which is convenient for further high-temperature baking. However, there are no relevant reports on the research of adding auxiliary materials.

[0004] However, the chicory root directly soaked in water has a heavy bitter taste and poor flavor. Generally, simple baking (roasted chicory root sold on the market) has a heavy sour taste. In addition, baking under specific temperature and time conditions produces a series of chemical reactions such as Maillard, which is a complex process of discoloration, denaturation, and flavor correction. And chicory root is different from other plant beverage raw materials. It has a harder texture and heavier powder, and is easily not baked thoroughly or burnt. Research to solve this problem is still blank. Summary of the invention

[0005] In order to solve the above defects and shortcomings in the prior art, the present invention provides a chicory root baking method and application thereof.

[0006] To solve the above technical problems:

[0007] The first object of the present invention is to provide a method for baking chicory roots, comprising the following steps:

[0008] S1 Wash and cut fresh chicory roots into pieces, and place them in an oven for the first baking until constant weight; the oven temperature is 60°C and the baking time is 6 hours. The purpose of pre-baking chicory roots is to cut off the rawness and moisture of the chicory roots, so as to keep the temperature stable during frying and reduce the loss of effective ingredients caused by the leakage of juice. It should be noted that the baking temperature should not be higher than 60°C to prevent the loss of effective ingredients. In order to ensure uniform heating and prevent the chicory roots from shrinking too small after drying, cut the chicory roots into 2 cm square pieces.

[0009] S2: Stir-fry the grains in a hot pan until they smoke, add the dried chicory root pieces, stir-fry until the chicory root pieces turn light yellow, remove the grains, and dry them to room temperature. The mass ratio of chicory root to grain is 2-10:1, preferably 5:1. Heat the grains over medium heat until they just smoke, immediately add the dried chicory root pieces, and stir-fry quickly until the chicory root pieces turn light yellow and powder falls off. The grains can be barley, rice, or wheat bran.

[0010] S3: placing the chicory root pieces processed in step S2 in an oven for a second baking, randomly raising the temperature for a third baking, and then drying to room temperature.

[0011] The second baking temperature is 100-180°C, and the baking time is 10-70 minutes; this process can make the chicory root pieces mixed with the grains heated evenly, and the heating temperature is higher than before, so as to prepare for the rapid occurrence of the Maillard reaction in the subsequent third baking. Preferably, the baking time is 1 hour, which can be increased or decreased depending on the equipment conditions, and should be baked to a light brown color (similar to the color of roasted malt), with an aroma similar to roasted rice and other grains.

[0012] The third baking temperature is 120℃-180℃, and the baking time is 3-20min. This process can cause the Maillard reaction inside the chicory root to occur quickly, producing a strong caramel flavor. The time can be increased or decreased depending on the equipment. The chicory should be baked until it is brown, crispy, and can be crushed with two fingers.

[0013] Preferably, the second baking temperature is 120°C. After baking for 10 minutes, the temperature is raised to 150°C. After baking for 70 minutes, the temperature is immediately raised to 180°C for the third baking. After baking for 3 minutes, the mixture is allowed to cool to room temperature.

[0014] The second object of the present invention is to provide a use of chicory roots obtained by the above-mentioned chicory root roasting method in preparing brewed beverages.

[0015] Furthermore, the chicory root is ground into powder, and water is added to the powder, and the powder is extracted under pressure in a coffee pot, and then allowed to cool to room temperature.

[0016] Beneficial technical effects achieved by the present invention: The present application provides a method for baking chicory root and its application, wherein the chicory root is baked three times at different temperatures to reduce the loss of effective ingredients, and the chicory root has a crisp texture and is convenient for powdering and brewing. In addition, the chicory root is stir-fried with grains between the first baking and the second baking, so that the chicory root has a special aroma of grains and a mellow taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 Photo of chicory root after first roasting according to the present invention;

[0018] Figure 2 Photos of chicory roots after being stir-fried with different auxiliary materials of the present invention;

[0019] Figure 3 Photo of chicory root after second roasting according to the present invention;

[0020] Figure 4 Photo of chicory root after the third roasting of the present invention;

[0021] Figure 5 Chromatogram of component analysis of roasted chicory root of the present invention. DETAILED DESCRIPTION

[0022] The present invention will be further described below in conjunction with specific examples. The following examples are only used to more clearly illustrate the technical solutions of the present invention, and are not intended to limit the scope of protection of the present invention.

[0023] The present invention is further described below in conjunction with the accompanying drawings and embodiments.

[0024] The present application provides a method for baking chicory roots, comprising the following steps:

[0025] S1 Wash and cut fresh chicory roots into pieces, and place them in an oven for the first baking until constant weight; the oven temperature is 60°C and the baking time is 6 hours. The purpose of pre-baking chicory roots is to cut off the rawness and moisture of the chicory roots, so as to keep the temperature stable during frying and reduce the loss of effective ingredients caused by the leakage of juice. It should be noted that the baking temperature should not be higher than 60°C to prevent the loss of effective ingredients. In order to ensure uniform heating and prevent the chicory roots from shrinking too small after drying, cut the chicory roots into 2 cm square pieces.

[0026] S2: Stir-fry the grains in a hot pan until they start to smoke, add the dried chicory root pieces, stir-fry until the chicory root pieces turn light yellow, remove the grains, and dry them to room temperature. The mass ratio of chicory root to grain is 2-10:1; preferably, 5:1. Heat the grains over medium heat until they just start to smoke, immediately add the dried chicory root pieces, and stir-fry quickly until the chicory root pieces turn light yellow and powder falls off. The grains are barley, rice, or wheat bran.

[0027] S3: placing the chicory root pieces processed in step S2 in an oven for a second baking, then heating up for a third baking, and then drying to room temperature.

[0028] The second baking temperature is 100-180°C, preferably 120°C, and the baking time is 10-70 minutes; this process allows the chicory root pieces mixed with the grains to be heated evenly, and the heating temperature is higher than before, so as to prepare for the rapid occurrence of the Maillard reaction during the subsequent third baking. The temperature can be increased or decreased depending on the equipment, and should be baked to a light brown color (similar to the color of roasted malt), with an aroma similar to that of roasted rice and other grains.

[0029] The third baking temperature is 120℃-180℃, and the baking time is 3-20min. This process can cause the Maillard reaction inside the chicory root to occur quickly, producing a strong caramel flavor. The time can be increased or decreased depending on the equipment. The chicory should be baked until it is brown, crispy, and can be crushed with two fingers.

[0030] Example 1 Effect of first baking time

[0031] The study found that fresh chicory roots have a high water content and a heavy texture. If they are directly fried or baked at high temperature, the surface is prone to burn, but the inside is not dry. The applicant tried to pre-bake in advance to remove excess water. In order to prevent the loss of effective ingredients, the application used 60°C for pre-bake and investigated the baking time.

[0032] 400 g of fresh chicory root was accurately weighed, washed, cut into pieces, placed in a porcelain dish, and baked in an oven at 60°C. The weight was recorded every hour. The results are shown in Table 1.

[0033] Table 1

[0034]

[0035] As can be seen from Table 1, after baking at 60℃ for 6h, the chicory root pieces were in a constant weight state, and the color was grayish white. Figure 1 shown.

[0036] Embodiment 2 stir-fry auxiliary materials

[0037] Chicory root contains bitter substances, and it is considered to combine it with the aroma of grains to play a role in blending the taste. Select the auxiliary materials of rice, wheat bran, and barley to stir-fry the chicory root pieces that have been roasted for the first time, so as to select the auxiliary materials for stir-frying that are most suitable for the taste of chicory root. The mass ratio of chicory root pieces to stir-frying auxiliary materials is selected to be 5:1.

[0038] 1) Frying wheat bran: Fry the wheat bran until it is slightly smoked, add the roasted chicory root pieces, and stir-fry evenly. Since the chicory root has a dense texture, the color of the chicory root is still uneven when the wheat bran is fried until it is browned, and it is burnt at the edges, which cannot achieve the ideal appearance effect.

[0039] 2) Fry the rice: Fry the rice until it is slightly smokey, add the pre-roasted chicory roots, and stir-fry evenly. Fry until the chicory roots turn light yellow and some powder falls off, then turn off the heat and let it cool.

[0040] 3) Roasting barley: Roast the barley until the surface is browned, add the roasted chicory root pieces, and stir-fry evenly. Roast until the barley is brown and the chicory root is light yellow with powder falling off, then turn off the heat and let it cool.

[0041] Chicory root fried with different ingredients Figure 2 As shown, 2a is barley, 2b is rice, and 2c is wheat bran. The appearance and smell of chicory roots obtained by using the above three stir-fried auxiliary materials were statistically analyzed, and the results are shown in Table 2.

[0042] Table 2

[0043] Wheat bran stir fry Rice stir fry Barley stir-fry Appearance Easy to focus Light yellow, powdery Light yellow, powdery odor Smoky flavor Cereal aroma Special wheat aroma

[0044] From Table 2, we can see that adding frying auxiliary materials can mask the bitterness of chicory root itself and give it a grain aroma. Among them, although wheat bran frying is easy to burn, the chicory root obtained has a smoky flavor, which to some extent masks the original smell of the chicory root; while the chicory root fried with rice and barley has a light yellow color and a grain aroma. Especially when fried with barley, it also has a special wheat flavor.

[0045] Example 3 Effects of the Second Baking Temperature and the Third Baking Temperature on Beverages

[0046] Rice is selected as the auxiliary material for frying. In order to make the chicory roots evenly heated after frying, and the heating temperature is higher than before, so as to prepare for the rapid occurrence of Maillard reaction during subsequent baking, this study investigates the second baking temperature and corresponding time, so that the inside is browned and crispy, and then the third high-temperature baking is carried out to make the Maillard reaction occur evenly inside and outside. It should be baked to a brown color, crispy texture, and can be crushed with two fingers, with a strong caramelized aroma. Figure 3 As shown, the chicory roots that were roasted for the third time were Figure 4 Finally, the best solution was determined by comparing the blind test scores of the brewed coffee flavor and the internal component measurements.

[0047] Group A:

[0048] Group B:

[0049] Group C:

[0050] Group D:

[0051] 1) Flavor evaluation: The samples obtained by the above four processes and the commercially available chicory roasted root (E) were brewed and blindly evaluated for "sour", "bitter", "fragrant" and "mellow", with a minimum score of 6 and a maximum score of 10. Each group of 20 judges, 4 judges in a group, and the average of the results of each group was taken. The results are shown in Table 3.

[0052] Table 3

[0053]

[0054]

[0055] As can be seen from Table 3, the taste and flavor after brewing, the samples obtained by the four processes A, B, C, and D taste much better than the commercially available product E, and the B solution is the best.

[0056] 2) Component analysis: Weigh 10 g of sample powder obtained by different baking schemes (A, B, C, D), commercial chicory roasted roots (E), and chicory roots that have only been pre-baked (F), add 50 ml of methanol and ultrasonicate for half an hour, let it stand and cool to room temperature to make up for the loss of the solution. Take 1 ml of the solution and pass it through a 0.45 μm filter membrane, and inject 10 μl of the filtrate for detection. HPLC chromatographic detection conditions: Use a YMC-Pack ODS-AQ chromatographic column (250×4.6 mm, 5 μm). The mobile phase consists of acetonitrile (a)-0.34% phosphoric acid water (b), and the flow rate is 1 mL / min. The elution conditions are: 0-40min, 10-40%a; 40-45min, 40-50%a; 45-50min, 50-60%a; 50-52min, 60-90%a; 52-57min, 90%a; 57-60min, 90-10%a; 60-65min, 10%a, column temperature 25°C, the chromatogram is as follows: Figure 5 shown.

[0057] right Figure 5 The components marked with numbers 1-8 were counted, and the results are shown in Table 4.

[0058] Table 4

[0059]

[0060] from Figure 5As can be seen from Table 4: First, after the chicory root was baked by the four schemes A, B, C, and D, the phenolic acid components increased significantly, and only the scheme B had the smallest increase or decrease. The commercial chicory root E had the highest content of such substances. This also verifies that after several samples were brewed, the commercial chicory baked root samples tasted particularly sour, and the samples of scheme B had the lightest sour taste. Although phenolic acids have certain antioxidant effects, compared with their negative effects on taste, their content should be controlled, and scheme B is the best after comprehensive consideration. Second, the sesquiterpene lactone components in chicory roots have been proven to have health benefits such as lowering blood lipids and uric acid, and after the chicory root was baked by the four schemes A, B, C, and D, the sesquiterpene lactone components were inevitably reduced, but the reduction in scheme B was the smallest, and this type of active ingredient was retained to the greatest extent. As can be seen from Figure 5, the content of such components in the commercial chicory baked roots is very small. Therefore, from the perspective of retaining the active ingredients of chicory, A, B, C, and D all effectively prevent the loss of effective ingredients, among which scheme B has the best effect.

[0061] The present invention has been disclosed above with preferred embodiments, but they are not intended to limit the present invention. Any technical solutions obtained by adopting equivalent replacement or equivalent transformation solutions fall within the protection scope of the present invention.

Claims

1. A method for baking chicory roots, characterized in that The following steps are involved: S1 Wash and cut fresh chicory roots into pieces, and place them in an oven for the first baking until constant weight; S2: Stir-fry the grains in a hot pan until smoking, add the dried chicory root pieces, stir-fry until the chicory root pieces turn light yellow, remove the grains, and let them dry to room temperature; S3: placing the chicory root pieces processed in step S2 in an oven for a second baking, then heating up for a third baking, and then drying to room temperature.

2. The method for baking chicory roots according to claim 1, characterized in that: In step S1, the oven temperature is 60° C. and the baking time is 6 hours.

3. The method for baking chicory roots according to claim 1, characterized in that: In step S2, the cereal is barley, rice, or wheat bran.

4. The method for baking chicory roots according to claim 1, characterized in that: The mass ratio of chicory root to grain is 2-10:

1.

5. The method for baking chicory roots according to claim 1, characterized in that: The baking temperature of the second baking is 100°C-180°C, and the baking time is 10min-70min; the baking temperature of the third baking is 120°C-180°C, and the baking time is 3-20min.

6. The method for baking chicory roots according to claim 5, characterized in that: The second baking temperature is 120°C. After baking for 10 minutes, the temperature is raised to 150°C. After baking for 70 minutes, the temperature is immediately raised to 180°C for the third baking. After baking for 3 minutes, it is allowed to cool to room temperature.

7. Use of chicory roots obtained by the chicory root roasting method according to any one of claims 1 to 6 in preparing brewed beverages.

8. The use according to claim 7, characterized in that: Grind the chicory root into powder, add water and extract under pressure in a coffee pot, then let it cool to room temperature.

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