CN103053961A - Pure natural low-temperature baked white radish powder and production method thereof - Google Patents
Pure natural low-temperature baked white radish powder and production method thereof Download PDFInfo
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- CN103053961A CN103053961A CN2013100267770A CN201310026777A CN103053961A CN 103053961 A CN103053961 A CN 103053961A CN 2013100267770 A CN2013100267770 A CN 2013100267770A CN 201310026777 A CN201310026777 A CN 201310026777A CN 103053961 A CN103053961 A CN 103053961A
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Abstract
The invention provides pure natural low-temperature baked white radish powder and a production method thereof. The white radish powder produced by the production process is a pure natural green health-care food, and is prepared by the following steps: washing, unpeeling and slicing white radish; fishing out sliced white radish sheets after scalding with boiling salt water with temperature of higher than or equal to 95 DEG C, and dewatering the surfaces of the sliced white radish sheets by using a dewatering machine; carrying out vacuum baking on the dewatered white radish sheets at constant temperature of 50-60 DEG C to obtain cooked dried white radish sheets; and grinding the cooked dried white radish sheets into the white radish powder through a smashing machine after being sterilized. The particle size of the cooked white radish powder is more than or equal to 120 meshes, so that the original taste, the nutritional ingredient and the good color of the white radish can be kept, the cold nature drug property of the white radish can be neutralized, and the power particles are in a microcosmic multicellular structure. The pure natural low-temperature baked white radish powder has good reconstitution property, can be directly mixed with boiling water and eaten for a long time, and further can be used as an ingredient of food, beverage and traditional Chinese medicine. The cooked dried white radish sheets can be directly eaten and sold after being sterilized.
Description
Technical field
The present invention relates to a kind of food, especially a kind of pure natural low temperature that does not contain any additive of manufacturing by the low temperature baking device cures ripe ternip powder.
Background technology
Ternip is a kind of of radish, same green turnip, summer radish, red flesh etc. are the Cruciferae Rhaphanus, it is higher, the low-cost plant food of a kind of nutritive value, among the peoplely just spreading the proverb of " winter eats the radish summer and eats ginger; labor doctor prescribed prescription " from ancient times, the modern times also the someone claim that radish is " Talinum crassifolium ", Compendium of Materia Medica is referred to as " the most favourable person in the vegetables ", it both can be used for making dish, fried, boiled, cold and dressed with sauce etc. all good; Can be used as again fruit eats something rare, squeezes the juice and drink, delicious flavour.Ternip has certain medical value in clinical practice, radish flavor is sweet, hot, cool in nature, enters lung, stomach, lung, large intestine channel, have clearing heat and promoting fluid, cooling blood and hemostasis, the therapeutic method to keep the adverse qi flowing downward wide in, relieving dyspepsia, Appetizing spleen-tonifying, pleasant effect of reducing phlegm; Softening blood vessel: often eat radish and can reduce blood fat, softening blood vessel, stabilizing blood pressure, prevention coronary heart disease, artery sclerosis, cholelithiasis and other diseases; Replenish the calcium, ternip is one of best source of the additional calcium of human body.Ternip is cold and cool vegetables, and the partially cold physique of yin excess, deficiency-cold in spleen and stomach should not be eaten, but ternip is eaten something rare clearing heat and promoting fluid, cooling blood and hemostasis, preventing phlegm from forming and stopping coughing.
Disclosed ternip powder processing method mainly is two kinds at present: 1, the ternip powder is by ternip elder generation drying and dehydrating, further pulverizes again; 2, ternip is pulled an oar first, carry out again the Powdered ternip particle that the cryospray drying forms after evenly.The disadvantage of the ternip powder that this quadrat method is produced is because ternip is dry or boil for a long time in water, steep, excess Temperature or excessively low, make the nutritional labeling of the ternip melting loss that is damaged, color and luster can not keep vivid primary colors, the large rehydration of particle is not good, and the assimilation effect of its nutrition is affected.
Along with the fast development of China's economy, the quickening of rhythm of life, people more and more pay attention to the adequate nutrition of food, and the novel foodstuff of developmental research instant, comprehensive nutrition is the development trend of current food products market.
Summary of the invention
Technical problem to be solved by this invention is for the deficiencies in the prior art, more reasonable, a ternip powder production technology that can more effective reservation ternip nutritional labelings is provided, the pure natural ternip powder of made can keep the nutrition of ternip, former perfume (or spice), the cold property of medicine of ternip has neutralized, powder is fine and smooth, moisture is low, the thorough long shelf-life of sterilization, good, the instant edible of rehydration, is that not contain any additive be the fully natural green health food.Ternip all is selected from the original producton location, cure through screening, clean, remove the peel, cut into slices, soak boiling hot, dehydration, low temperature, tens procedures such as sterilization, pulverizing grinding, packing, after pulverizing machine grinding grinds, keep the nutrition of ternip fully, can significantly improve infiltration rate, improve curative effect, can directly reconstitute long-term edible with boiling water.
Low temperature cures and refers to that the low temperature baking device is curing the rhythm of making processing to raw material, employed firepower, curing the middle dehydration phase, cure, each valency section is according to the speciality of raw material, water content etc. and the person's of curing the employed rhythm of understanding, because the different rhythm (control of intensification rhythm, firepower, exhaust) that cures has different effects, also can say fast stir-fry and slowly stir-fry, fry slowly because temperature is low, the length of also drawing on the time is a little, organism is kept active temperature can not surpass 60 ℃, and it can be that food is slowly ripe more abundant that low temperature cures.The low temperature technology of curing is to utilize coal, electricity, burning gases, solar energy, steam, the heat of the generations such as microwave is thermal source, pyrotoxin will remain on the temperature of constant temperature by radiator in the vacuum tank, the temperature control scope is between 40 ℃-300 ℃, the precision of temperature is by the determine precision of temperature control table, rely on the vacuum principle to process and cure the ternip sheet, the moisture of ternip sheet is dried and is about 2～5% under the state of vacuum, ternip sheet mouthfeel is more crisp, it is the technical skill that the prototype structure of ternip shortening presents naturally, the ternip consistency, the neutralized cold property of medicine of ternip keeps the nutritional labeling of ternip, originally local flavor and color and luster.
The preparation method that a kind of pure natural low temperature cures ripe ternip powder may further comprise the steps:
(1), selected free from insect pests, nothing are gone rotten, the stay-in-grade ternip is raw material.Ternip requires to select yellowish pink white, smooth surface machinery-free to hinder, fully ripe, the ternip of chaff core not.
(2), ternip that will choose cleans section after the peeling, the section thin and thick is advisable with 2-4 millimeters thickness.After disposing the earth, the grains of sand on ternip surface, clean the residual attached agricultural chemicals of microorganism and surface above the ternip, after reaching the degree of its cleaning, after heavily waiting the epidermis that can not eat, coring with the color of machinery or manual ternip one end of pruning, with mechanical or craft ternip is cut to 2-4 millimeters certain thickness sheet ternip sheets again.
(3), the ternip sheet that cuts being put into the salt solution that boils soaked boiling hot 5-10 minutes.The ternip sheet that cuts is being contained and put water temperature into and soak at 〉=95 ℃ the salt solution that boils and scalded 5-10 minutes with leaking basket or leaking supporting plate, the salt content of salt solution of boiling is 1-3 ‰ of water, soak like this enzymatic activity, high temperature sterilization, the shortening of boiling hot process in can the passivation ternip, remove peculiar smell, in and the effect of the cold property of medicine of ternip, salt solution can also prevent the oxidation stain of ternip.Boiling hot inhomogeneous for preventing that the ternip sheet from soaking, can with containing the leakage basket of ternip sheet or leak pallet in the salt solution that boils back and forth, teetertotter, stirring can make every ternip sheet soak boiling hot by thermally equivalent like this.
(4), will soak hot ternip sheet pull out come after, slough the surface water of ternip sheet with dewaterer.
(5), will soak the ternip sheet of sloughing surface water after scalding and make of baking device and be processed as low temperature and cure the good ripe extra dry white wine radish sheet of shortening, stoving temperature keeps between 50-60 ℃ of the constant temperature in the process, the time of curing is about 4-6 hours.The ternip sheet can produce enzymatic browning under the high temperature of stoving temperature 〉=65 ℃, oxidisability brown stain and high temperature decompose pigment and causes the ternip powder to darken; Can produce enzymatic browning under ℃ low temperature of stoving temperature≤45, the ternip powder darkens, and this is to cure time lengthening because temperature is low, causes heat that the impact of pigment is increased; Between 50-60 ℃ of temperature, cure the close primary colors of color of the ripe extra dry white wine radish sheet of generation, present comparatively bright color.Cure the water content of dried ripe extra dry white wine radish sheet≤5%.
(6), by disinfection equipment ripe extra dry white wine radish sheet is carried out sterilization processing.
(7), ripe extra dry white wine radish sheet is ground to form ternip powder by the particle requirement certain fineness by pulverizing machine, also can pulverize the ternip powder that grind to form particle ultra micro fineness, its particle size 〉=120 orders by micronizer.Because being low temperature, the ternip powder cures making production, particle 〉=120 purpose ternip powder have good color and luster, powder is the many hollow structures of microcosmic, has good rehydration performance, with boiling water Instant Drinks the time behind the melt water, in the solution without obvious suspended particulate, mix, through lamination not occurring in the solution after leaving standstill, the less brew in particle footpath is better; The rehydration of particle≤100 purpose ternip powder is relatively poor, be subject to the impact of buoyancy and produce suspension and deposited phenomenon, with the boiling water Instant Drinks time, behind the melt water, obvious bulky grain come-up is arranged in the solution, lamination occurs through solution after leaving standstill, the larger minute interval velocity in particle footpath is faster.
(8), will pulverize ground pure natural low temperature cure behind the ripe ternip powder bag distribution packaging can long preservation, sale, edible.
(9), cure the ripe extra dry white wine radish sheet sterilization of fabrication techniques by low temperature after, require can directly eat behind the bag distribution packaging according to selling SK WT, also can be used as the auxiliary material of processing snacks.
The present invention has following advantage:
1, the present invention is that low temperature cures the pure natural low temperature that process technology makes and cures ripe ternip powder, tens procedures such as ternip is boiling hot through screen, cleaning, remove the peel, cut into slices, soak, making is cured in dehydration, low temperature, sterilization, pulverizing are ground, vacuum packaging.The low temperature of this made cures ripe pure natural ternip powder, the cold property of medicine of ternip has neutralized, the former perfume (or spice) that can keep ternip, have good color and luster, its powder particles is the many hollow structures of microcosmic, reach good rehydration performance, moisture is low easily to be preserved, the thorough long shelf-life of sterilization, and not containing any additive is the fully natural green health food.The ternip powder utilization rate height that processes raw material particularly is not strict with size, the shape of raw material, has widened the range of application of ternip.Ternip has kind and old tender difference, the water content of bright ternip 〉=85%, the water content of the ripe ternip powder that is processed into≤5%, more easy and convenient like this keeping, edible; The ultra micro refinement of ternip particle is more convenient in use, the easier digestion of nutritional labeling, and mouthfeel is better, can realize the full effect utilization of fruits and vegetables, meets the developing direction of current food processing industry " efficiently, high-quality, environmental protection ".
2, the present invention is that low temperature cures the pure natural low temperature that process technology makes and cures ripe ternip powder, keeps the nutrition of ternip fully, the cold property of medicine of the ternip that neutralized.(1), because is the shortening ternip powder product that low temperature cures, so can directly reconstitute long-term edible with boiling water.(2), pure natural low temperature cures ripe ternip powder according to the personal like, be added in the food such as an amount of honey, milk, congee, beverage, food edible, fresh instant, mouthfeel is good, food therapy effect is good.(3), pure natural low temperature cures the raw material that ripe ternip powder is processing ternip bread, ternip noodles, Speciality Foods etc., can also use as the batching of the food such as beverage, food, candy, milk, flavouring.(4), the ripe extra dry white wine radish sheet that cures fabrication techniques by low temperature can directly eat, and can be used as the auxiliary material of processing snacks.
3, at present external Vegetable powder processing is just towards the future development of low temperature ultramicro grinding, Vegetable powder is the extension product of dehydrated vegetable, the infant of wean can't or can not eat vegetables because of the hypodevelopment of tooth, the elderly because of tooth the bad or inconvenience that comes off eat vegetables, some adult makes vegetables food-intake minimizing etc. because of work relationship or other reasons, so Vegetable powder has widely market.
The specific embodiment
Embodiment: the preparation method that a kind of pure natural low temperature cures ripe ternip powder comprises as follows:
(1), the ternip that selected free from insect pests, nothing are gone rotten is raw material.
(2), the ternip chosen cleaned, after the peeling, be cut to the ternip sheet of 2 millimeters thickness.
(3), the ternip sheet that cuts put into water temperature stir at 〉=95 ℃ the salt solution that boils, soak and scalded 6 minutes, the salt content of the salt solution that boils is 2 ‰ of water.
(4), will soak hot ternip sheet pull out come after, slough surface water with dewaterer.
(5), will soak the ternip sheet that scalds after the dehydration and make of pyrotoxin low temperature baking device and be processed as ripe extra dry white wine radish sheet, stoving temperature maintenance constant temperature is 60 ℃ in the process, the time of curing is 4 hours, cures the water content of dried ripe extra dry white wine radish sheet≤5%.
(6), by disinfection equipment low temperature is cured the ripe extra dry white wine radish sheet of making cooked and carry out sterilization processing.
(7) the ripe extra dry white wine radish sheet after the sterilization processing being ground to form the powder fineness by the micronizer pulverizing is that 200 purpose low temperature cure ripe ternip powder.
(8), will pulverize the low temperature of grind making and cure ripe ternip powder according to after selling SK WT and requiring bag distribution packaging, can long preservation.
(9), cure the ripe extra dry white wine radish sheet sterilization of fabrication techniques by low temperature after, require can directly eat, sell behind the bag distribution packaging according to selling SK WT, the auxiliary material that also can be used as processing snacks uses.
Claims (9)
1. a pure natural low temperature cures ripe ternip powder and preparation method thereof, it is characterized in that: the preparation method step is (1), boiling hot, dehydration is cleaned, removes the peel, cuts into slices, soaked to the ternip of choosing; (2), will soak the ternip sheet that scalds after the dehydration with the low temperature baking device process make into ripe extra dry white wine radish sheet; (3) cure after-ripening extra dry white wine radish sheet and carry out sterilization processing by disinfection equipment; (4), the ripe extra dry white wine radish sheet after the sterilization processing is ground to form and is the ternip powder by the particle requirement fineness by pulverizing machine; (5), will pulverize and grind the pure natural low temperature make and cure ripe ternip powder and require bag distribution packaging according to weight, it can use as the batching of food, beverage, Chinese medicine; (6), cure the ripe extra dry white wine radish sheet sterilization processing of fabrication techniques by low temperature after, can be used as the auxiliary material of processing snacks.
2. a kind of pure natural low temperature according to claim 1 cures ripe ternip powder, it is characterized in that: selected free from insect pests, without go rotten, never degenerate, pure ternip is cleaned, peeling, section.
3. a kind of pure natural low temperature according to claim 1 cures ripe ternip powder, it is characterized in that: the ternip sheet that cuts is being contained and put water temperature into and soak at the salt solution that boils of 〉=95 ℃ of temperature and scalded 5-10 minutes with leaking basket or leaking supporting plate, the salt content of salt solution of boiling is water≤3 ‰, soak like this enzymatic activity, high temperature sterilization, the shortening of boiling hot process in can the passivation ternip, remove peculiar smell, in and the effect of the cold property of medicine of ternip, salt solution can prevent the oxidation stain of ternip.
4. a kind of pure natural low temperature according to claim 1 cures ripe ternip powder, it is characterized in that: will soak the ternip sheet that scalds after dewatering and be processed into ripe extra dry white wine radish sheet by the making of low temperature baking device, stoving temperature keeps between 50-60 ℃ of the constant temperature in the process, and the time of curing is 4-6 hours.
5. a kind of pure natural low temperature according to claim 1 cures ripe ternip powder, it is characterized in that: the water content of the ripe extra dry white wine carrot powder after curing≤5%, convenient keeping, edible.
6. a kind of pure natural low temperature according to claim 1 cures ripe ternip powder, it is characterized in that: with the ternip powder that the ripe extra dry white wine radish sheet after the sterilization processing becomes by pulverizing the machine attrition process, its particle size 〉=120 orders.
7. a kind of pure natural low temperature according to claim 1 cures ripe ternip powder, it is characterized in that: the process equipment that making low temperature is baked and banked up with earth the ternip sheet is the low temperature baking device that pyrotoxin is arranged.
8. a kind of pure natural low temperature according to claim 1 cures ripe ternip powder, it is characterized in that: the pure natural low temperature that cures fabrication techniques by low temperature cures ripe ternip powder, the nutritional labeling and the original local flavor that keep ternip, improved the nutrient content of ternip, its powder particles is the many hollow structures of microcosmic, have good rehydration performance, can directly reconstitute long-term edible with boiling water.
9. a kind of pure natural low temperature according to claim 1 cures ripe ternip powder, it is characterized in that: the raw material of the ripe carrot powder that making pure natural low temperature cures also can be green turnip, summer radish, the red flesh radish of Cruciferae Rhaphanus.
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| CN2013100267770A CN103053961A (en) | 2013-01-24 | 2013-01-24 | Pure natural low-temperature baked white radish powder and production method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103300317A (en) * | 2013-07-05 | 2013-09-18 | 程长青 | Multivitamin vegetable powder |
| CN103535637A (en) * | 2013-09-17 | 2014-01-29 | 安徽省池州九华冷冻食品有限责任公司 | Low-temperature baked white turnip powder and preparation method thereof |
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| CN1328778A (en) * | 2001-06-13 | 2002-01-02 | 丁云祥 | Pure natural pumpkin nutrient powder and its production method |
| CN102783643A (en) * | 2012-08-15 | 2012-11-21 | 北京惠伴康健电子商务有限公司 | Fragrant-grinding five-cereal health preserving powder |
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2013
- 2013-01-24 CN CN2013100267770A patent/CN103053961A/en active Pending
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| CN1328778A (en) * | 2001-06-13 | 2002-01-02 | 丁云祥 | Pure natural pumpkin nutrient powder and its production method |
| CN102813144A (en) * | 2011-06-07 | 2012-12-12 | 靳香香 | Preparation method of pumpkin and carrot powder |
| CN102783643A (en) * | 2012-08-15 | 2012-11-21 | 北京惠伴康健电子商务有限公司 | Fragrant-grinding five-cereal health preserving powder |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300317A (en) * | 2013-07-05 | 2013-09-18 | 程长青 | Multivitamin vegetable powder |
| CN103535637A (en) * | 2013-09-17 | 2014-01-29 | 安徽省池州九华冷冻食品有限责任公司 | Low-temperature baked white turnip powder and preparation method thereof |
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Application publication date: 20130424 |