CN103110070B - Coriander root leisure food processing method - Google Patents
Coriander root leisure food processing method Download PDFInfo
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Abstract
The invention discloses a coriander root leisure food processing method. The coriander leisure food processing method adopts fresh coriander root tubers as raw materials and comprises the following sequential steps of: (1) blanching: putting coriander root tuber pieces or coriander tuber strips into hot water for blanching treatment; (2) steeping: steeping the coriander root blanched previously in a steeping liquor for seasoning; and (3) draining and dehydration: draining and dehydrating the coriander root after the steeping treatment, thereby obtaining the coriander root leisure food having the moisture mass content less than or equal to 5%. With the method, the functional ingredients for oxygenation and nourishing in the coriander root can be remained to an extreme, and simultaneously, the coriander leisure food is excellent in taste and portability; and therefore, anti-anoxia functional food for preventing and treating and easing acute mountain sickness is provided for the crowd traveling in Tibet or working in highland, officers and men garrisoning at the frontier juncture and even the Tibetans.
Description
Technical field
The present invention relates to a kind of Yuan root leisure food and preparation method thereof, belong to fruit-vegetable food processing technique field.
Background technology
Yuan root (Brassica rapa L.) is Cruciferae brassica plant, be grown on height above sea level 3500 more than m the distinctive food in China Tibetan area, medicine, raise three with plants, be the indispensable food materials that Tibetan and pet yak thereof enter high altitude localities operation.The Tibetanmedicine ancient books and records Four-Volume Medical Code, " sweet dew book on Chinese herbal medicine bright mirror ", " newly organized Tibetanmedicine " etc. all record sweet warm in nature, clearing heat and detoxicating, the nourishing oxygenation of turnip taste, can play significant mitigation to high altitude anoxic, high altitude fatigue, the symptom such as not acclimatized.Turnip growth is fast, and adaptability and strong stress resistance, be rich in the multiple bioactive ingredients such as flavones, triterpene, polysaccharide, alkaloid, have strengthen immunity, radioresistance, antifatigue, delay senility, lipopenicillinase, the multi-efficiency such as anti anoxia.Existing Chinese patent literature CN 200910082294.6 discloses the purposes of Yuan root polysaccharide for the preparation of the medicine of anti anoxia, CN 201010178040.7 discloses the purposes of total flavonoids from radix Daphne genkwa in preparing weight-losing hypolipemic drugs, CN 201010178037.5 discloses the purposes of yuenkanin extract for the preparation of slimming blood lipid-lowering medicine, CN 201010178042.6 discloses the purposes utilizing yuenkanin total saponins for preparing weight-losing and blood lipid-lowering medicine, and CN 201010178044.5 discloses the purposes utilizing yuenkanin organic acid for preparing weight-losing and blood lipid-lowering medicine.Separately have patent document (CN 200710090934.9) to disclose a kind of Yuan of utilization root and prepare the method for product with anti anoxia, anti-fatigue effect, this product comprises Yuan root beverage and Yuan root jam; CN 200910058157.9 discloses a kind of preparation method of common turnip foodstuffs, and this product utilizes the method for pickling to preserve Yuan root.But not yet find so far to adopt low temperature drying technology to produce the report of Yuan root leisure food.
At present in Tibetan area, Yuan root to eat raw, marketing fresh, part shines into Yuan root dry-storage.Because its harvest season property is strong, juice enriches, and storage property is poor, and fresh goods is difficult to long-term preservation, and simultaneously due to the restriction of plateau transportation condition, the cost of long-distance transportation is higher, and the possibility that raw material goes out to hide processing is little.Meanwhile, because Yuan root fresh goods has special penetrating odor, not easily accept by the consumer beyond Tibetan area.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of processing method of Yuan root leisure food, adopt the method farthest can retain the functional components of oxygenation nourishing in Yuan root, there is good mouthfeel and portability simultaneously, using provide enter into Tibet tourism or the crowd of plateau operation, the offices and men guarding frontier juncture and even Tibetan as control and alleviation acute high altitude reaction antihypoxia functional food.
In order to solve the problems of the technologies described above, the invention provides a kind of processing method of Yuan root leisure food, with fresh Yuan root stem tuber for raw material, fresh Yuan root stem tuber is first carried out cleaning and removing the peel, then cut into Yuan root stem tuber sheet or Yuan root stem tuber bar, then carry out following steps successively:
1), blanching:
Yuan root stem tuber sheet or Yuan root stem tuber bar are put into the hot water blanching treatment 0.5 ~ 5 minute of 70 ~ 100 DEG C, obtain Yuan root after blanching;
2), flood:
Yuan root after blanching is immersed in maceration extract and carries out seasoning, soaking temperature is 10 ~ 35 DEG C, the time is 5 ~ 120 minutes; Yuan root after impregnation process;
Sugar juice, the mass concentration of described maceration extract to be mass concentration be 10 % ~ 40 % are the salt solution of 2 % ~ 15 % or the mixed aqueous solution of freshener and salt, and in described mixed aqueous solution, the mass concentration 2% ~ 15% of salt, the mass concentration of freshener are 0.2 ~ 1.5%;
3), drain and dewater:
Yuan root after impregnation process is carried out draining and dehydrating, obtains the Yuan root leisure food of biodiversity content≤5%.
Improvement as the processing method of Yuan root leisure food of the present invention:
The thickness of Yuan root stem tuber sheet is 5.0 ~ 10mm; The thickness of Yuan root stem tuber bar is 5.0 ~ 20mm, length is 20 ~ 50mm, width is 2.0 ~ 20mm.
Further improvement as the processing method of Yuan root leisure food of the present invention:
Dehydrate as normal temperature dewatering is dry or low temperature dewatering is dry in step 3);
Normal temperature dewatering drying is vacuum drying;
Low temperature dewatering drying is that vacuum freeze drying or microwave vacuum freeze are dry.
Further improvement as the processing method of Yuan root leisure food of the present invention:
In step 3):
Yuan root after impregnation process is first drained, then carries out vacuum freeze drying or microwave vacuum freeze drying;
Or,
Yuan root after impregnation process is first drained, then in-18 DEG C ~-30 DEG C prefreezings 2 ~ 10 hours; Then vacuum freeze drying or microwave vacuum freeze drying is carried out again.
Further improvement as the processing method of Yuan root leisure food of the present invention: step 2) in:
Sugar in sugar juice is sucrose, fructose, wood sugar, lactose, arabinose, erythrose or antierythrite;
Freshener in mixed aqueous solution is monosodium glutamate, chickens' extract, bone meal or nucleotides.
Further improvement as the processing method of Yuan root leisure food of the present invention: in sugar juice, the mass concentration of sugar is 20 ~ 30%, in salt solution, the mass concentration of salt is 5 ~ 8%, and in mixed aqueous solution, the mass concentration 5 ~ 8% of salt, the mass concentration of freshener are 0.5 ~ 1.0%.
Further improvement as the processing method of Yuan root leisure food of the present invention: step 3) is: first drained by Yuan root after impregnation process, then in-30 DEG C of prefreezings 2 ~ 10 hours; Then vacuum refrigeration equipment is put into again, under the vacuum of the low temperature of-28 DEG C ~-30 DEG C and 50 ~ 100 Pa dry 6 ~ 25 hours.
Further improvement as the processing method of Yuan root leisure food of the present invention: step 3) is: first drained by Yuan root after impregnation process, then in-30 DEG C of prefreezings 5 hours; Then vacuum refrigeration equipment is put into again, under the vacuum of the low temperature of-28 DEG C ~-30 DEG C and 100 Pa dry 16 hours.
In the processing method of Yuan root leisure food of the present invention, how to select fresh Yuan root stem tuber and clean as raw material and how carrying out, remove the peel and be conventional steps, such as, be:
Select without rotting from fresh Yuan root stem tuber, anosis insect bite evil is as raw material; Fresh Yuan root stem tuber is cleaned with clear water; Adopt craft or mechanical means peeling.
In the present invention:
Yuan root stem tuber sheet is plain film or waveform sheet;
By flooding the seasoning of Yuan root to sweet taste or salty delicate flavour.
The main technological features of the preparation of Yuan root leisure food of the present invention adopts low temperature or normal temperature dewatering dry technology, when adopting vacuum freeze drying, microwave vacuum freeze dry, both the raw material handled well directly can be put into low-temperature drying equipment, also it first can be placed in Freezing room (-18 DEG C ~-30 DEG C) to freeze in advance, and then transfer in low-temperature drying equipment and dehydrate.
The method that current existing crisp processing is commonly used is fried dehydration, but due to high oil content, belongs to non-health product; Expanding treatment is also the common method of crisp of processing, is particularly useful for the raw material of high-content of starch; These all belong to high temperature process, can destroy the bioactive ingredients in raw material, cause function reduction.
Yuan root leisure food of the present invention farthest remains functional components and the distinctive local flavor of Yuan root thereof of oxygenation nourishing in Yuan root, and look white is, fragrant glutinous, crisp, tasty and refreshing, good portability, instant; This Yuan root leisure food has significant anti anoxia effect simultaneously, is a kind of antihypoxia functional food having Tibetan area resource features, can prevent and treat and alleviate acute high altitude reaction.
In sum, processing method of the present invention effectively make use of Tibetan area characteristic resources, remain the active component nourishing oxygenation in Yuan root to greatest extent, weaken the pungent and penetrating odor that Yuan root is intrinsic, there is the features such as look white, perfume is glutinous, crisp, tasty and refreshing, all-ages, good portability, instant, have again significant anti anoxia effect, be a kind of antihypoxia functional food having Tibetan area resource features, can prevent and treat and alleviate acute high altitude reaction simultaneously.
Detailed description of the invention
The processing method of embodiment 1, Yuan root leisure food, carry out following steps successively:
Select without fresh Yuan root stem tuber 5 kg rotted, anosis insect bite is harmful, put into pond, clear water is cleaned, and peels by hand.The hot water blanching 0.5 minute of 95 DEG C is put into after Yuan root stem tuber SY-QP300 type slicer after peeling is cut into 5 mm sheets.After blanching, Yuan heel piece puts into dip tank, soaks 0.5 hour by the aqueous sucrose solution room temperature (10 ~ 35 DEG C) of mass concentration 35 %, obtains Yuan heel piece after impregnation process.Yuan heel piece after impregnation process is drained sabot and puts into vacuum refrigeration equipment and carry out drying (design temperature-30 DEG C ~-28 DEG C, pressure 100 Pa, temperature of heating plate 60-65 DEG C, material useful load 5 kg, drying time 20 h), after drying terminates, fill nitrogen breaking vacuum, timely weighing and bagging, obtain Yuan root crisp 0.56 kg, moisture≤5% that Yuan root is crisp.
Embodiment 2, select without rotting, fresh Yuan root stem tuber 5 kg of anosis insect bite evil, put into pond, clear water is cleaned, and peels by hand.The hot water blanching 0.5 minute of 95 DEG C is put into after Yuan root stem tuber SY-QP300 type slicer after peeling is cut into 10 mm sheets.After blanching, Yuan heel piece puts into dip tank, soaks 1.5 hours by the fructose water solution room temperature (10 ~ 35 DEG C) of mass concentration 15 %, obtains Yuan heel piece after impregnation process.Yuan heel piece after impregnation process is drained sabot and puts into-30 DEG C of freezer pre-freezes 5 hours; Then the Yuan heel piece after pre-freeze is carried out microwave vacuum freeze drying (95 Pa, microwave power 7 W/g, material useful load 5 kg, 2 hours drying times), after drying terminates, fill nitrogen breaking vacuum, timely weighing and bagging, obtain Yuan root crisp 0.58 kg.Moisture≤5% that Yuan root is crisp.
Embodiment 3, select without rotting, fresh Yuan root stem tuber 5 kg of anosis insect bite evil, put into pond, clear water is cleaned, and peels by hand.After Yuan root stem tuber QTJ-200 type cutting cutter after peeling is cut into the bar of thickness 6 mm, length 30 mm, wide 8mm, put into the hot water blanching 3 minutes of 80 DEG C.After blanching, Yuan root bar puts into dip tank, soaks 1.0 hours by the lactose aqueous solution room temperature (10 ~ 35 DEG C) of mass concentration 25 %, obtains Yuan root bar after impregnation process.Yuan root bar after impregnation process is drained sabot and puts into vacuum refrigeration equipment and carry out drying (design temperature-30 DEG C ~-28 DEG C, pressure 85 Pa, temperature of heating plate 60-65 DEG C, material useful load 5 kg, drying time 25 h), after drying terminates, fill nitrogen breaking vacuum, timely weighing and bagging, obtains Yuan root bar 0.61 kg.Moisture≤5% of Yuan root bar.
Embodiment 4, select without rotting, fresh Yuan root stem tuber 5 kg of anosis insect bite evil, put into pond, clear water is cleaned, and peels by hand.After Yuan root stem tuber QTJ-200 type cutting cutter after peeling is cut into the bar of thickness 12 mm, width 8 mm, length 50 mm, put into the hot water blanching 5 minutes of 70 DEG C.After blanching, Yuan root bar puts into dip tank, soaks 0.5 hour by mixed aqueous solution (mass concentration of salt is 15 %, and freshener is chickens' extract, and the mass concentration of chickens' extract the is 0.5%) room temperature (10 ~ 35 DEG C) of freshener and salt, obtains Yuan root bar after impregnation process.Yuan root bar after impregnation process is drained sabot and put into vacuum dryer carry out vacuum drying (25Pa, 45 DEG C, material reprinting measures 5 kg, drying time 20, h), after drying terminates, timely weighing and bagging, obtained Yuan root bar 0.59 kg.Moisture≤5% of Yuan root bar.
Embodiment 5, in order to prove the product that the exterior qualities such as the product color mouthfeel of Yuan root leisure food of the present invention are better than other dry technologies and prepare, inventors performed following contrast experiment:
Select without the fresh Yuan root stem tuber 5kg rotted, anosis insect bite is harmful, put into pond, clear water soaks to be cleaned, and peels by hand.The hot water blanching 0.5 minute of 95 DEG C is put into after Yuan root stem tuber SY-QP300 type slicer after peeling is cut into 5 mm sheets.After blanching, Yuan heel piece puts into dip tank, soaks 1 hour by the aqueous sucrose solution room temperature (10 ~ 35 DEG C) of mass concentration 20%, obtains Yuan heel piece after impregnation process.Following dry technology is adopted to dehydrate after draining sabot respectively Yuan heel piece after impregnation process:
Embodiment 5-1: drain the sabot of rear Yuan heel piece and put into-30 DEG C of freezer pre-freezes 5 hours, be transferred in vacuum refrigeration equipment and carry out drying (design temperature-30 DEG C ~-28 DEG C, pressure 100 Pa, temperature of heating plate 60-65 DEG C, material useful load 5 kg, drying time 16 h).
The moisture of crisp of the Yuan root of gained is 4.77 %.
Embodiment 5-2: drain the sabot of rear Yuan heel piece and put into-30 DEG C of freezer pre-freezes 5 hours, is transferred to and carries out microwave vacuum freeze drying (95 Pa, microwave power 7 W/g, material useful load 5 kg, 2 hours drying times).
The moisture of crisp of the Yuan root of gained is 4.41%.
Embodiment 5-3: drain the sabot of rear Yuan heel piece and put into vacuum dryer to Yuan heel piece carry out vacuum drying (25Pa, 45 DEG C, material reprinting amount 5kg, drying time 25h).
The moisture of crisp of the Yuan root of gained is 5.41%.
Embodiment 5-4: drain the sabot of rear Yuan heel piece and put into heated-air drying equipment to Yuan heel piece carry out heated-air drying (65 DEG C, material reprinting amount 5kg, drying time 30h).
The moisture of crisp of the Yuan root of gained is 5.39%.
Embodiment 5-5: drain the sabot of rear Yuan heel piece be directly transferred in vacuum refrigeration equipment carry out drying (design temperature-30 DEG C ~-28 DEG C, pressure 100 Pa, temperature of heating plate 60-65 oC, material useful load 5 kg, drying time 16h).
The moisture of crisp of the Yuan root of gained is 5.03%.
Organize the evaluation group of 10 experts composition to carry out sensory judgments to through Yuan root crisp outward appearance of different drying mode process, mouthfeel, standards of grading are as shown in table 1.Evaluation result is as shown in table 2.
Table 1, subjective appreciation standards of grading table
Yuan root crisp organoleptic quality evaluation of table 2 different drying mode process
| Sample | Outward appearance | Mouthfeel | Total score |
| Embodiment 5-1 | 38 | 54 | 92 |
| Embodiment 5-2 | 35 | 43 | 78 |
| Embodiment 5-3 | 25 | 31 | 56 |
| Embodiment 5-4 | 5 | 11 | 16 |
| Embodiment 5-5 | 36 | 47 | 83 |
Embodiment 6: in order to prove the oxygenation nourishing function of Yuan root leisure food of the present invention, inventors performed following experiment:
Choose healthy male student 30 people of age between 20 ~ 30 years old, be divided into placebo, Yuan root fresh goods group and crisp of Yuan root to organize at random etc. three groups, carry out the test-meal test of 21 days by a definite date.Placebo takes starch capsule 840 mg/ days (280 mg/ grain × 3) every day at regular time and quantity, and Yuan root fresh goods group takes Yuan root stem tuber fresh goods 100 g every day, and crisp of Yuan root group takes crisp 17 g of embodiment 5-1 gained every day.When test-meal tests the 0th, 7,14,21 day, extract cubital venous blood 5 mL on an empty stomach in experimenter's early morning, separation of serum, measure SOD, CAT enzymatic activity and MDA content in serum.As shown in Table 3, along with the prolongation of test-meal time, crisp of Yuan root and Yuan root fresh goods all can significantly improve SOD, CAT enzymatic activity in experimenter's serum, and reduce the content of lipids in serum oxidation product MDA.The Yuan root leisure food prepared by method of the present invention retains the anti-oxidation function of Yuan root fresh goods.
Table 3 respectively serum oxidation resistance Indexes Comparison during group subject (
)
Note:
arepresent and compare with the initial value of this group, p<0.05;
brepresent and compare with the placebo same period, p<0.05.
5kg Yuan root fresh tuber, by preparation method of the present invention, can obtain crisp of Yuan root or crisp bar 0.55 kg ~ 0.65 kg.
Finally, it is also to be noted that what enumerate above is only several specific embodiments of the present invention.Obviously, the invention is not restricted to above embodiment, many distortion can also be had.All distortion that those of ordinary skill in the art can directly derive from content disclosed by the invention or associate, all should think protection scope of the present invention.
Claims (6)
1. can retain the processing method of the Yuan root leisure food of the functional components of oxygenation nourishing in Yuan root, with fresh Yuan root stem tuber for raw material, it is characterized in that: fresh Yuan root stem tuber is first carried out cleaning and removing the peel, then cut into Yuan root stem tuber sheet or Yuan root stem tuber bar, then carry out following steps successively:
1), blanching:
Yuan root stem tuber sheet or Yuan root stem tuber bar are put into the hot water blanching treatment 0.5 ~ 5 minute of 70 ~ 100 DEG C, obtain Yuan root after blanching;
2), flood:
Yuan root after blanching is immersed in maceration extract and carries out seasoning, soaking temperature is 10 ~ 35 DEG C, the time is 5 ~ 120 minutes; Yuan root after impregnation process;
Described maceration extract to be mass concentration be 10% ~ 40% sugar juice, mass concentration be the salt solution of 2% ~ 15% or the mixed aqueous solution of freshener and salt, in described mixed aqueous solution, the mass concentration 2% ~ 15% of salt, the mass concentration of freshener are 0.2 ~ 1.5%;
3), drain and dewater:
Yuan root after impregnation process is first drained, then in-18 DEG C ~-30 DEG C prefreezings 2 ~ 10 hours; Then vacuum freeze drying or microwave vacuum freeze drying is carried out again; Obtain the Yuan root leisure food of biodiversity content≤5%.
2. the processing method that can retain the Yuan root leisure food of the functional components of oxygenation nourishing in Yuan root according to claim 1, is characterized in that:
Described step 3) be: Yuan root after impregnation process is first drained, then in-30 DEG C of prefreezings 2 ~ 10 hours; Then vacuum refrigeration equipment is put into again, under the vacuum of the low temperature of-28 DEG C ~-30 DEG C and 50 ~ 100Pa dry 6 ~ 25 hours.
3. the processing method that can retain the Yuan root leisure food of the functional components of oxygenation nourishing in Yuan root according to claim 2, is characterized in that:
Described step 3) be: Yuan root after impregnation process is first drained, then in-30 DEG C of prefreezings 5 hours; Then vacuum refrigeration equipment is put into again, under the vacuum of the low temperature of-28 DEG C ~-30 DEG C and 100Pa dry 16 hours.
4. the processing method that can retain the Yuan root leisure food of the functional components of oxygenation nourishing in Yuan root according to claim 3, is characterized in that:
The thickness of Yuan root stem tuber sheet is 5.0 ~ 10mm; The thickness of Yuan root stem tuber bar is 5.0 ~ 20mm, length is 20 ~ 50mm, width is 2.0 ~ 20mm.
5. the processing method that can retain the Yuan root leisure food of the functional components of oxygenation nourishing in Yuan root according to claim 4, is characterized in that described step 2) in:
Sugar in sugar juice is sucrose, fructose, wood sugar, lactose, arabinose, erythrose or antierythrite;
Freshener in mixed aqueous solution is monosodium glutamate, chickens' extract, bone meal or nucleotides.
6. the processing method that can retain the Yuan root leisure food of the functional components of oxygenation nourishing in Yuan root according to claim 5, is characterized in that:
In sugar juice, the mass concentration of sugar is 20 ~ 30%, and in salt solution, the mass concentration of salt is 5 ~ 8%, and in mixed aqueous solution, the mass concentration 5 ~ 8% of salt, the mass concentration of freshener are 0.5 ~ 1.0%.
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| CN106615570A (en) * | 2016-12-30 | 2017-05-10 | 西藏天麦力健康品有限公司 | Preserved turnip food and preparation method thereof |
| CN108094908A (en) * | 2017-12-20 | 2018-06-01 | 河南科技大学 | A kind of low fat Chinese toon shelled melon seed sausage piece and preparation method thereof |
| CN109170679A (en) * | 2018-10-11 | 2019-01-11 | 江苏省农业科学院 | A kind of turnip crisp chip production method |
| CN109601579A (en) * | 2018-12-05 | 2019-04-12 | 嘉洋然桑 | A kind of common turnip foodstuffs and preparation method thereof with oxygen lack resistant function |
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| CN1460430A (en) * | 2003-06-14 | 2003-12-10 | 柯坪圣泉实业保健品有限公司 | Turnip nutrient food |
| CN101485431A (en) * | 2009-01-16 | 2009-07-22 | 徐宁 | Preparation method of common turnip food |
| CN101524389A (en) * | 2009-04-22 | 2009-09-09 | 西藏自治区高原生物研究所 | Use of Brassica rapa polysaccharide in preparation of anti-hypoxia drugs |
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| WO2008062776A1 (en) * | 2006-11-24 | 2008-05-29 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Sugar-containing dried vegetable, method for producing the same and use thereof |
| KR101025268B1 (en) * | 2009-07-06 | 2011-03-29 | 송우창 | Concentrate stock and manufacturing method of it |
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| CN1460430A (en) * | 2003-06-14 | 2003-12-10 | 柯坪圣泉实业保健品有限公司 | Turnip nutrient food |
| CN101485431A (en) * | 2009-01-16 | 2009-07-22 | 徐宁 | Preparation method of common turnip food |
| CN101524389A (en) * | 2009-04-22 | 2009-09-09 | 西藏自治区高原生物研究所 | Use of Brassica rapa polysaccharide in preparation of anti-hypoxia drugs |
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