CN101933583A - Process for preparing smallanthus sonchifolius slices - Google Patents
Process for preparing smallanthus sonchifolius slices Download PDFInfo
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Abstract
The invention belongs to the technical field of food processing and particularly relates to a production method of health-care food-smallanthus sonchifolius slice products. The method comprises the following steps: 1) material selection; 2) peeling; 3) color protection; 4) slicing and secondary color protection; 5) washing and blanching; 6) tank liquid modulation; and 7) immersion in the tank liquid. The formula of smallanthus sonchifolius slices guarantees the original taste of the products, and the color protection process and the sterilization conditions create good conditions for quality and storage during processing. The production method determines the optimal process parameters for processing the smallanthus sonchifolius slices and lays a technical foundation for industrial production, and the products have a high nutritive value and are good fruit health-care products.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of health food---the preparation technology of saussurea involucrata chankings.
Background technology
Smallantus sonchifolium (YACON) claim the saussurea involucrata potato again, and formal name used at school is Smallanthus sonchifolius, is the composite family Helianthus, plateau, Andean in South America, original producton location.Its stem tuber is similar to sweet potato outward, remove the pulp succulence, glittering and translucent, fragrant and sweet crisp and refreshing outside, then contain abundant moisture, carbohydrate, protein, amino acid and vitamin in the piece root, wherein the content of FOS (being mainly ketose and Nystose) is particularly abundant, and content accounts for the 45%-65% of fruit butt, belongs to low-heat food.FOS content is to have reported in all plants the highlyest in the Smallantus sonchifolium, is called the king of FOS by people.FOS is a kind of good water-soluble dietary fiber; can improve lipid-metabolism, promote the mineral matters such as liver, promotion calcium, magnesium, iron that synthesize, protect of vitamin to absorb, prevent obesity; have effects such as clearing liver detoxifcation, hypotensive, defaecation and skin maintenance, it is edible to be particularly suitable for " three height " crowd and slimmer.Also contain trace elements such as more than 20 kind of human body essential amino acid and high magnesium, calcium, zinc, iron, potassium in the piece root of Smallantus sonchifolium, has very high nutritive value, and contain the vitamin E that has health care in a large number in the Smallantus sonchifolium piece root, it has antioxidation, can strengthen the human immunity resistance against diseases, delay senility.In China's listing in the past few years, because the Smallantus sonchifolium profile is very general, do not sell sample, storage and transportation are all inconvenient, and peeling is trouble comparatively, and very easily oxidation stain after removing the peel, thereby always by market and extensively approval of consumers.Be processed into canned food with existing technology, nutriment destroys seriously first, and second outward appearance, mouthfeel are bad.Therefore, be necessary prior art is improved, to meet the need of market.
Summary of the invention
The objective of the invention is to overcome deficiency of the prior art and the Smallantus sonchifolium preparation technology who is difficult for oxidation and can reaches the saussurea involucrata chankings of green standard not easy to change in a kind of easy to operate and operating process is provided.
The object of the present invention is achieved like this: a kind of preparation technology of saussurea involucrata chankings is as follows:
1), selection: select that build is big, pulp is many, the disease-free and Smallantus sonchifolium that has no mechanical damage, and wash by mobile clear water;
2), peeling: the Smallantus sonchifolium of rinsing well is manually removed the peel by skinner;
3), protect look: the Smallantus sonchifolium after will removing the peel, the color stabilizer of putting into the distilled water of the VC of cysteine, 0.1%～0.5% percentage by weight of the citric acid that contains 0.001%～0.01% percentage by weight, 0.1%～0.9% percentage by weight and surplus carries out the first time and soaks, and soak time is 1-3 hour;
4), stripping and slicing and for the second time protect look: will soak Smallantus sonchifolium later and take out, be cut into uniform bulk, put into 3 again by slice tool) described color stabilizer carries out the immersion second time, soak time is 2-4 hour;
5), cleaning and blanching: will soak Smallantus sonchifolium stripping and slicing later for the second time and take out, clean with clear water, put into then 100 ℃ of boiling water constantly stir carry out blanching 2-5 minute after, putting into cold water cools off, and is put into the filter screen upward filtration then and does;
6) allotment of filling liquid: take by weighing quantitative FOS, Aspartame, citric acid, potassium sorbate mixes, add quantitative dissolved in distilled water then, again this dissolved matter and quantitative honey are mixed filling liquid, the percentage by weight of each composition is in this filling liquid: the percentage by weight of FOS is 0.01%～0.2%, the percentage by weight of Aspartame is 0.01%～0.2%, the percentage by weight of citric acid is 0.01%～0.2%, the percentage by weight of potassium sorbate is 0.075%～0.75%, the percentage by weight 1%～5% of honey and distilled water are surplus;
7), soak a jar liquid: will filter the Smallantus sonchifolium section of doing and put into 6) described filling liquid soaks, and puts into temperature then and is 90 ℃ autoclave and sterilize, and sterilize after 12 minutes, cools off, carry out splitting at last and encapsulate.
7) the saussurea involucrata chankings after the splitting encapsulation described in can keep 15 minutes in the sterilization storehouse of 500Mpa pressure, put into the warehouse.
Advantage of the present invention is as follows: kept original local flavor of product and the color preservation technology in process thereof, sterilization conditions that quality and storage have all been created good condition on the prescription of saussurea involucrata chankings, the present invention has determined the optimal processing parameter of processing saussurea involucrata chankings, for technical foundation has been established in the production of batch production.This product has higher nutritive value, is the good merchantable brand in the fruit health care.
The specific embodiment
Embodiment 1:
The preparation technology of this saussurea involucrata chankings is as follows:
1), selection: select that build is big, pulp is many, the disease-free and Smallantus sonchifolium that has no mechanical damage, and wash by mobile clear water;
2), peeling: the Smallantus sonchifolium of rinsing well is manually removed the peel by skinner;
3), protect look: the Smallantus sonchifolium after will removing the peel, put into the citric acid of the parts by weight that contain 0.001 part, 0.1 part the color stabilizer of distilled water of cysteine, 0.5 part the VC of parts by weight and surplus of parts by weight carries out the first time and soaks, soak time is 1-3 hour;
4), the stripping and slicing and the second time protect look: will soak Smallantus sonchifolium later and take out, be cut into uniform bulk by slice tool, put into the citric acid of the parts by weight that contain 0.001 part again, 0.1 part the color stabilizer of distilled water of cysteine, 0.5 part the VC of parts by weight and surplus of parts by weight carries out the second time and soaks, soak time is 2-4 hour;
5), cleaning and blanching: will soak Smallantus sonchifolium stripping and slicing later for the second time and take out, clean with clear water, put into then 100 ℃ of boiling water constantly stir carry out blanching 2-5 minute after, putting into cold water cools off, and is put into the filter screen upward filtration then and does;
6) allotment of filling liquid: take by weighing quantitative FOS, Aspartame, citric acid, potassium sorbate mixing, add quantitative dissolved in distilled water then, again this dissolved matter and quantitative honey are mixed filling liquid, contain the FOS of 0.1 part parts by weight, 0.2 part the Aspartame, 0.05 part the citric acid, 0.25 part potassium sorbate, 3 parts the honey of parts by weight and the distilled water of surplus of parts by weight of parts by weight of parts by weight in this filling liquid;
7), soaking a jar liquid: will filter the Smallantus sonchifolium section of doing and put into 6) described filling liquid soaks, putting into temperature then and be 90 ℃ autoclave sterilizes, sterilize after 12 minutes, cool off, carry out the splitting encapsulation at last, the sterilization storehouse of putting into 500Mpa pressure then kept 15 minutes, put into the warehouse.
Embodiment 2:
The preparation technology of this saussurea involucrata chankings is as follows:
1), selection: select that build is big, pulp is many, the disease-free and Smallantus sonchifolium that has no mechanical damage, and wash by mobile clear water;
2), peeling: the Smallantus sonchifolium of rinsing well is manually removed the peel by skinner;
3), protect look: the Smallantus sonchifolium after will removing the peel, put into the citric acid of the parts by weight that contain 0.001 part, 0.1 part the color stabilizer of distilled water of cysteine, 0.1 part the VC of parts by weight and surplus of parts by weight carries out the first time and soaks, soak time is 1-3 hour;
4), the stripping and slicing and the second time protect look: will soak Smallantus sonchifolium later and take out, be cut into uniform bulk by slice tool, put into the citric acid of the parts by weight that contain 0.001 part again, 0.1 part the color stabilizer of distilled water of cysteine, 0.1 part the VC of parts by weight and surplus of parts by weight carries out the second time and soaks, soak time is 2-4 hour;
5), cleaning and blanching: will soak Smallantus sonchifolium stripping and slicing later for the second time and take out, clean with clear water, put into then 100 ℃ of boiling water constantly stir carry out blanching 2-5 minute after, putting into cold water cools off, and is put into the filter screen upward filtration then and does;
6) allotment of filling liquid: take by weighing quantitative FOS, Aspartame, citric acid, potassium sorbate mixing, add quantitative dissolved in distilled water then, again this dissolved matter and quantitative honey are mixed filling liquid, contain the FOS of 0.01 part parts by weight, 0.01 part the Aspartame, 0.01 part the citric acid, 0.075 part potassium sorbate, 1 part the honey of parts by weight and the distilled water of surplus of parts by weight of parts by weight of parts by weight in this filling liquid;
7), soaking a jar liquid: will filter the Smallantus sonchifolium section of doing and put into 6) described filling liquid soaks, putting into temperature then and be 90 ℃ autoclave sterilizes, sterilize after 12 minutes, cool off, carry out the splitting encapsulation at last, the sterilization storehouse of putting into 500Mpa pressure then kept 15 minutes, put into the warehouse.
Embodiment 3:
The preparation technology of this saussurea involucrata chankings is as follows:
1), selection: select that build is big, pulp is many, the disease-free and Smallantus sonchifolium that has no mechanical damage, and wash by mobile clear water;
2), peeling: the Smallantus sonchifolium of rinsing well is manually removed the peel by skinner;
3), protect look: the Smallantus sonchifolium after will removing the peel, put into the citric acid of the parts by weight that contain 0.01 part, 0.9 part the color stabilizer of distilled water of cysteine, 0.5 part the VC of parts by weight and surplus of parts by weight carries out the first time and soaks, soak time is 1-3 hour;
4), the stripping and slicing and the second time protect look: will soak Smallantus sonchifolium later and take out, be cut into uniform bulk by slice tool, put into the citric acid of the parts by weight that contain 0.01 part again, 0.9 part the color stabilizer of distilled water of cysteine, 0.5 part the VC of parts by weight and surplus of parts by weight carries out the second time and soaks, soak time is 2-4 hour;
5), cleaning and blanching: will soak Smallantus sonchifolium stripping and slicing later for the second time and take out, clean with clear water, put into then 100 ℃ of boiling water constantly stir carry out blanching 2-5 minute after, putting into cold water cools off, and is put into the filter screen upward filtration then and does;
6) allotment of filling liquid: take by weighing quantitative FOS, Aspartame, citric acid, potassium sorbate mixing, add quantitative dissolved in distilled water then, again this dissolved matter and quantitative honey are mixed filling liquid, contain the FOS of 0.2 part parts by weight, 0.2 part the Aspartame, 0.2 part the citric acid, 0.75 part potassium sorbate, 5 parts the honey of parts by weight and the distilled water of surplus of parts by weight of parts by weight of parts by weight in this filling liquid;
7), soaking a jar liquid: will filter the Smallantus sonchifolium section of doing and put into 6) described filling liquid soaks, putting into temperature then and be 90 ℃ autoclave sterilizes, sterilize after 12 minutes, cool off, carry out the splitting encapsulation at last, the sterilization storehouse of putting into 500Mpa pressure then kept 15 minutes, put into the warehouse.
Embodiment 4:
The preparation technology of this saussurea involucrata chankings is as follows:
1), selection: select that build is big, pulp is many, the disease-free and Smallantus sonchifolium that has no mechanical damage, and wash by mobile clear water;
2), peeling: the Smallantus sonchifolium of rinsing well is manually removed the peel by skinner;
3), protect look: the Smallantus sonchifolium after will removing the peel, put into the citric acid of the parts by weight that contain 0.0025 part, 0.3 part the color stabilizer of distilled water of cysteine, 0.4 part the VC of parts by weight and surplus of parts by weight carries out the first time and soaks, soak time is 1-3 hour;
4), the stripping and slicing and the second time protect look: will soak Smallantus sonchifolium later and take out, be cut into uniform bulk by slice tool, put into the citric acid of the parts by weight that contain 0.0025 part again, 0.3 part the color stabilizer of distilled water of cysteine, 0.4 part the VC of parts by weight and surplus of parts by weight carries out the second time and soaks, soak time is 2-4 hour;
5), cleaning and blanching: will soak Smallantus sonchifolium stripping and slicing later for the second time and take out, clean with clear water, put into then 100 ℃ of boiling water constantly stir carry out blanching 2-5 minute after, putting into cold water cools off, and is put into the filter screen upward filtration then and does;
6) allotment of filling liquid: take by weighing quantitative FOS, Aspartame, citric acid, potassium sorbate mixing, add quantitative dissolved in distilled water then, again this dissolved matter and quantitative honey are mixed filling liquid, contain the FOS of 0.05 part parts by weight, 0.05 part the Aspartame, 0.05 part the citric acid, 0.1 part potassium sorbate, 2 parts the honey of parts by weight and the distilled water of surplus of parts by weight of parts by weight of parts by weight in this filling liquid;
7), soaking a jar liquid: will filter the Smallantus sonchifolium section of doing and put into 6) described filling liquid soaks, putting into temperature then and be 90 ℃ autoclave sterilizes, sterilize after 12 minutes, cool off, carry out the splitting encapsulation at last, the sterilization storehouse of putting into 500Mpa pressure then kept 15 minutes, put into the warehouse.
Embodiment 5:
The preparation technology of this saussurea involucrata chankings is as follows:
1), selection: select that build is big, pulp is many, the disease-free and Smallantus sonchifolium that has no mechanical damage, and wash by mobile clear water;
2), peeling: the Smallantus sonchifolium of rinsing well is manually removed the peel by skinner;
3), protect look: the Smallantus sonchifolium after will removing the peel, put into the citric acid of the parts by weight that contain 0.005 part, 0.5 part the color stabilizer of distilled water of cysteine, 0.3 part the VC of parts by weight and surplus of parts by weight carries out the first time and soaks, soak time is 1-3 hour;
4), the stripping and slicing and the second time protect look: will soak Smallantus sonchifolium later and take out, be cut into uniform bulk by slice tool, put into the citric acid of the parts by weight that contain 0.005 part again, 0.5 part the color stabilizer of distilled water of cysteine, 0.3 part the VC of parts by weight and surplus of parts by weight carries out the second time and soaks, soak time is 2-4 hour;
5), cleaning and blanching: will soak Smallantus sonchifolium stripping and slicing later for the second time and take out, clean with clear water, put into then 100 ℃ of boiling water constantly stir carry out blanching 2-5 minute after, putting into cold water cools off, and is put into the filter screen upward filtration then and does;
6) allotment of filling liquid: take by weighing quantitative FOS, Aspartame, citric acid, potassium sorbate mixing, add quantitative dissolved in distilled water then, again this dissolved matter and quantitative honey are mixed filling liquid, contain the FOS of 0.1 part parts by weight, 0.1 part the Aspartame, 0.1 part the citric acid, 0.25 part potassium sorbate, 3 parts the honey of parts by weight and the distilled water of surplus of parts by weight of parts by weight of parts by weight in this filling liquid;
7), soaking a jar liquid: will filter the Smallantus sonchifolium section of doing and put into 6) described filling liquid soaks, putting into temperature then and be 90 ℃ autoclave sterilizes, sterilize after 12 minutes, cool off, carry out the splitting encapsulation at last, the sterilization storehouse of putting into 500Mpa pressure then kept 15 minutes, put into the warehouse.
Embodiment 6:
The preparation technology of this saussurea involucrata chankings is as follows:
1), selection: select that build is big, pulp is many, the disease-free and Smallantus sonchifolium that has no mechanical damage, and wash by mobile clear water;
2), peeling: the Smallantus sonchifolium of rinsing well is manually removed the peel by skinner;
3), protect look: the Smallantus sonchifolium after will removing the peel, put into the citric acid of the parts by weight that contain 0.0075 part, 0.7 part the color stabilizer of distilled water of cysteine, 0.2 part the VC of parts by weight and surplus of parts by weight carries out the first time and soaks, soak time is 1-3 hour;
4), the stripping and slicing and the second time protect look: will soak Smallantus sonchifolium later and take out, be cut into uniform bulk by slice tool, put into the citric acid of the parts by weight that contain 0.0075 part again, 0.7 part the color stabilizer of distilled water of cysteine, 0.2 part the VC of parts by weight and surplus of parts by weight carries out the second time and soaks, soak time is 2-4 hour;
5), cleaning and blanching: will soak Smallantus sonchifolium stripping and slicing later for the second time and take out, clean with clear water, put into then 100 ℃ of boiling water constantly stir carry out blanching 2-5 minute after, putting into cold water cools off, and is put into the filter screen upward filtration then and does;
6) allotment of filling liquid: take by weighing quantitative FOS, Aspartame, citric acid, potassium sorbate mixing, add quantitative dissolved in distilled water then, again this dissolved matter and quantitative honey are mixed filling liquid, contain the FOS of 0.15 part parts by weight, 0.15 part the Aspartame, 0.15 part the citric acid, 0.5 part potassium sorbate, 4 parts the honey of parts by weight and the distilled water of surplus of parts by weight of parts by weight of parts by weight in this filling liquid;
7), soaking a jar liquid: will filter the Smallantus sonchifolium section of doing and put into 6) described filling liquid soaks, putting into temperature then and be 90 ℃ autoclave sterilizes, sterilize after 12 minutes, cool off, carry out the splitting encapsulation at last, the sterilization storehouse of putting into 500Mpa pressure then kept 15 minutes, put into the warehouse.
Claims (2)
1. the preparation technology of a saussurea involucrata chankings, it is characterized in that: its preparation technology is as follows:
1), selection: select that build is big, pulp is many, the disease-free and Smallantus sonchifolium that has no mechanical damage, and wash by mobile clear water;
2), peeling: the Smallantus sonchifolium of rinsing well is manually removed the peel by skinner;
3), protect look: the Smallantus sonchifolium after will removing the peel, the color stabilizer of putting into the distilled water of the VC of cysteine, 0.1%～0.5% percentage by weight of the citric acid that contains 0.001%～0.01% percentage by weight, 0.1%～0.9% percentage by weight and surplus carries out the first time and soaks, and soak time is 1-3 hour;
4), stripping and slicing and for the second time protect look: will soak Smallantus sonchifolium later and take out, be cut into uniform bulk, put into 3 again by slice tool) described color stabilizer carries out the immersion second time, soak time is 2-4 hour;
5), cleaning and blanching: will soak Smallantus sonchifolium stripping and slicing later for the second time and take out, clean with clear water, put into then 100 ℃ of boiling water constantly stir carry out blanching 2-5 minute after, putting into cold water cools off, and is put into the filter screen upward filtration then and does;
6) allotment of filling liquid: take by weighing quantitative FOS, Aspartame, citric acid, potassium sorbate mixes, add quantitative dissolved in distilled water then, again this dissolved matter and quantitative honey are mixed filling liquid, the percentage by weight of each composition is in this filling liquid: the percentage by weight of FOS is 0.01%～0.2%, the percentage by weight of Aspartame is 0.01%～0.2%, the percentage by weight of citric acid is 0.01%～0.2%, the percentage by weight of potassium sorbate is 0.075%～0.75%, the percentage by weight 1%～5% of honey and distilled water are surplus;
7), soak a jar liquid: will filter the Smallantus sonchifolium section of doing and put into 6) described filling liquid soaks, and puts into temperature then and is 90 ℃ autoclave and sterilize, and sterilize after 12 minutes, cools off, carry out splitting at last and encapsulate.
2. the preparation technology of saussurea involucrata chankings according to claim 1 is characterized in that: the saussurea involucrata chankings after the splitting encapsulation 7) can keep 15 minutes in the sterilization storehouse of 500Mpa pressure, put into the warehouse.
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| CN2010102391001A CN101933583A (en) | 2010-07-29 | 2010-07-29 | Process for preparing smallanthus sonchifolius slices |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102669590A (en) * | 2012-05-08 | 2012-09-19 | 陕西恒康生物科技有限公司 | Yacon-containing functional sweetened roll and preparation method thereof |
| CN105379923A (en) * | 2015-11-20 | 2016-03-09 | 福建农林大学 | Blanching and color protection method of saussurea involucrata preserved fruits |
| CN105851946A (en) * | 2016-04-12 | 2016-08-17 | 青岛华红食品有限公司 | Production method of vacuum browning-resistant quick-frozen fruit dices |
| CN106174211A (en) * | 2016-07-27 | 2016-12-07 | 左招霞 | The cooking method of pear |
| CN106213290A (en) * | 2016-07-27 | 2016-12-14 | 左招霞 | The cooking method of Fructus Musae |
| CN106262263A (en) * | 2016-07-27 | 2017-01-04 | 左招霞 | The preparation method of Fructus Ananadis comosi |
| CN107637751A (en) * | 2016-07-22 | 2018-01-30 | 阮华桂 | A kind of method that brown stain is prevented in slice food made from Amorphophallus rivieri process |
| CN108606276A (en) * | 2018-04-24 | 2018-10-02 | 昆明皇农商贸有限公司 | A kind of preparation method of saussurea involucrata dried fruit |
| CN111011893A (en) * | 2019-12-13 | 2020-04-17 | 灌阳县龙芝灵野生灵芝栽培合作社 | Dried snow pear drying equipment and processing technology |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669590A (en) * | 2012-05-08 | 2012-09-19 | 陕西恒康生物科技有限公司 | Yacon-containing functional sweetened roll and preparation method thereof |
| CN102669590B (en) * | 2012-05-08 | 2013-12-25 | 陕西恒康生物科技有限公司 | Yacon-containing functional sweetened roll and preparation method thereof |
| CN105379923A (en) * | 2015-11-20 | 2016-03-09 | 福建农林大学 | Blanching and color protection method of saussurea involucrata preserved fruits |
| CN105851946A (en) * | 2016-04-12 | 2016-08-17 | 青岛华红食品有限公司 | Production method of vacuum browning-resistant quick-frozen fruit dices |
| CN107637751A (en) * | 2016-07-22 | 2018-01-30 | 阮华桂 | A kind of method that brown stain is prevented in slice food made from Amorphophallus rivieri process |
| CN106174211A (en) * | 2016-07-27 | 2016-12-07 | 左招霞 | The cooking method of pear |
| CN106213290A (en) * | 2016-07-27 | 2016-12-14 | 左招霞 | The cooking method of Fructus Musae |
| CN106262263A (en) * | 2016-07-27 | 2017-01-04 | 左招霞 | The preparation method of Fructus Ananadis comosi |
| CN108606276A (en) * | 2018-04-24 | 2018-10-02 | 昆明皇农商贸有限公司 | A kind of preparation method of saussurea involucrata dried fruit |
| CN111011893A (en) * | 2019-12-13 | 2020-04-17 | 灌阳县龙芝灵野生灵芝栽培合作社 | Dried snow pear drying equipment and processing technology |
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Application publication date: 20110105 |