CN103976331A - 一种荞头茎叶调味粉的制备方法 - Google Patents
一种荞头茎叶调味粉的制备方法 Download PDFInfo
- Publication number
- CN103976331A CN103976331A CN201410230295.1A CN201410230295A CN103976331A CN 103976331 A CN103976331 A CN 103976331A CN 201410230295 A CN201410230295 A CN 201410230295A CN 103976331 A CN103976331 A CN 103976331A
- Authority
- CN
- China
- Prior art keywords
- cauline leaf
- chinese bulbous
- bulbous onion
- blanching
- onion
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000234282 Allium Species 0.000 title claims abstract description 54
- 235000002732 Allium cepa var. cepa Nutrition 0.000 title claims abstract description 54
- 238000000034 method Methods 0.000 title claims abstract description 9
- 239000000843 powder Substances 0.000 title abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 3
- 206010033546 Pallor Diseases 0.000 claims abstract description 30
- 238000001035 drying Methods 0.000 claims abstract description 15
- 238000002360 preparation method Methods 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 8
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 8
- 230000018044 dehydration Effects 0.000 claims description 7
- 238000006297 dehydration reaction Methods 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 5
- 241000196324 Embryophyta Species 0.000 claims description 4
- 241001237160 Kallima inachus Species 0.000 claims description 4
- 239000004677 Nylon Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 229920001778 nylon Polymers 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 4
- 238000011017 operating method Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000006227 byproduct Substances 0.000 abstract description 2
- 235000013409 condiments Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000007873 sieving Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 241000234270 Amaryllidaceae Species 0.000 description 1
- 206010002383 Angina Pectoris Diseases 0.000 description 1
- 206010006458 Bronchitis chronic Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010008479 Chest Pain Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 206010029333 Neurosis Diseases 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 208000007451 chronic bronchitis Diseases 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000002216 heart Anatomy 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 208000015238 neurotic disease Diseases 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公布了一种荞头茎叶调味粉的制备方法,涉及调味品的制备方法,属于食品加工领域。其特征在于:主要工艺流程为茎叶预处理、漂烫、护色、脱水、低温干燥、粉碎、过筛,成品。本发明解决了荞头加工副产品荞头茎叶等的综合利用问题,加工的荞头茎叶调味粉,产品风味独特、营养丰富,制备方法操作简单,实施方便,经济效益良好。
Description
技术领域
本发明涉及调味品的制备方法,具体是涉及一种荞头茎叶调味粉的制备方法。
背景技术
荞头为石蒜科,多年生宿根作物,作两年生栽培,分蘖力强,鳞茎簇生于短缩茎上,呈卵状短圆形,鳞衣及肉均为白色。叶丛生,中空,细长,有不明显的棱角,浓绿色,微带蜡粉。
荞头有一定的药用保健价值,荞头的营养成分为每100克荞头含:热量94.00(大卡) 核黄素0.12(毫克) 硫胺素0.02(毫克) 维生素C 14.00(毫克) 铁21.00(毫克) 磷32.00(毫克) 钙64.00(毫克)。食用荞头有增进食欲,帮助消化,解除油腻,健脾开胃,温中通阴,舒筋益气,通神安魂,散瘀止痛等医疗效果。荞头味辛,性温,入心、肝、肺经。在中药方面,可治疗冠心病、心绞痛、胃神经官能症、肠胃炎、干呕。慢性支气管炎、喘息咳嗽、胸痛引背、久痢冷泻等症。
目前,荞头主要用于腌渍加工和罐头加工,加工后将大量副产物如茎叶、根须等作为废弃物处理,造成浪费,荞头茎叶、根须具有丰富的营养成份,风味独特,加工成调味粉可实现对其综合利用。
发明内容
本发明所要解决的技术问题是以荞头茎叶为加工原料,加工风味独特、营养丰富的荞头茎叶调味粉,提高对荞头茎叶的综合利用。
本发明解决其技术问题所采取的技术方案是:
一种荞头茎叶调味粉的制备方法,其特征在于:主要工艺流程为茎叶预处理、漂烫、护色、脱水、低温干燥、粉碎、过筛,具体制备步骤与要点如下:
A、原料预处理:将新鲜的荞头茎叶以清水冲洗干净,去除老叶、枯叶、黄叶,沥水晾干备用;
B、漂烫:把预处理好的荞头茎叶进行漂烫处理,用加入0.01-0.03%小苏打的漂烫液进行漂烫,水温为95-100℃,时间20-25秒,应控制好漂烫时间,防止漂烫过度;
C、护色:将漂烫好的荞头茎叶放入0.05%碳酸钠和0.3%的氢氧化钙溶液中浸泡护色,时间为1-1.5小时,然后以清水将荞头茎叶上的残留液洗净,冷却后沥水晾干;
D、脱水:将冷却后的荞头茎叶分装在尼龙袋内,放入离心脱水机中脱水,以便后续进行低温干燥;
E、低温干燥:将预脱水后的荞头茎叶在60-70℃下进行低温干燥;
F、粉碎、过筛:干燥后的荞头茎叶用植物粉碎机粉碎,然后过60-70目筛,经包装即为成品。
有益效果:本发明解决了荞头加工副产品荞头茎叶等的综合利用问题,加工的荞头茎叶调味粉,产品风味独特、营养丰富,制备方法操作简单,实施方便,经济效益良好。
具体实施方式
实施例1:
一种荞头茎叶调味粉的制备方法,其特征在于:主要工艺流程为茎叶预处理、漂烫、护色、脱水、低温干燥、粉碎、过筛,具体制备步骤与要点如下:
A、原料预处理:将新鲜的荞头茎叶以清水冲洗干净,去除老叶、枯叶、黄叶,沥水晾干备用;
B、漂烫:把预处理好的荞头茎叶进行漂烫处理,用加入0.03%小苏打的漂烫液进行漂烫,水温为95℃,时间22秒,应控制好漂烫时间,防止漂烫过度;
C、护色:将漂烫好的荞头茎叶放入0.03%碳酸钠和0.2%的氢氧化钙溶液中浸泡护色,时间为1.5小时,然后以清水将荞头茎叶上的残留液洗净,冷却后沥水晾干;
D、脱水:将冷却后的荞头茎叶分装在尼龙袋内,放入离心脱水机中脱水,以便后续进行低温干燥;
E、低温干燥:将预脱水后的荞头茎叶在65℃下进行低温干燥;
F、粉碎、过筛:干燥后的荞头茎叶用植物粉碎机粉碎,然后过60目筛,经包装即为成品。
实施例2:
一种荞头茎叶调味粉的制备方法,具体制备步骤与要点如下:
A、原料预处理:将新鲜的荞头茎叶以清水冲洗干净,去除老叶、枯叶、黄叶,将荞头的根须去杂后清水干净,所得荞头茎叶和根须分别沥水晾干备用;
B、漂烫:把预处理好的荞头茎叶、根须进行漂烫处理,用加入0.01-0.03%小苏打的漂烫液进行漂烫,水温为95-100℃,时间20-25秒,应控制好漂烫时间,防止漂烫过度;
C、护色:将漂烫好的荞头茎叶、根须放入0.05%碳酸钠和0.3%的氢氧化钙溶液中浸泡护色,时间为1-1.5小时,然后以清水将荞头茎叶、根须上的残留液洗净,冷却后沥水晾干;
D、脱水:将冷却后的荞头茎叶、根须分装在尼龙袋内,放入离心脱水机中脱水;
E、低温干燥:将预脱水后的荞头茎叶、根须在60-65℃下进行低温干燥;
F、粉碎、过筛:经干燥后的荞头茎叶、根须按2:1的重量比用植物粉碎机粉碎,然后过70目筛,经包装即得成品。
Claims (1)
1.一种荞头茎叶调味粉的制备方法,其特征在于:主要工艺流程为茎叶预处理、漂烫、护色、脱水、低温干燥、粉碎、过筛,具体有以下操作步骤与要点:
A、原料预处理:将新鲜的荞头茎叶以清水冲洗干净,去除老叶、枯叶、黄叶,沥水晾干备用;
B、漂烫:把预处理好的荞头茎叶进行漂烫处理,用加入0.01-0.03%小苏打的漂烫液进行漂烫,水温为95-100℃,时间20-25秒;
C、护色:将漂烫好的荞头茎叶放入0.05%碳酸钠和0.3%的氢氧化钙溶液中浸泡护色,时间为1-1.5小时,然后以清水将荞头茎叶上的残留液洗净,冷却后沥水晾干;
D、脱水:将冷却后的荞头茎叶分装在尼龙袋内,放入离心脱水机中脱水;
E、低温干燥:将预脱水后的荞头茎叶在60-70℃下进行低温干燥;
F、粉碎、过筛:干燥后的荞头茎叶用植物粉碎机粉碎,然后过60-70目筛,包装后即为成品。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410230295.1A CN103976331A (zh) | 2014-05-28 | 2014-05-28 | 一种荞头茎叶调味粉的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410230295.1A CN103976331A (zh) | 2014-05-28 | 2014-05-28 | 一种荞头茎叶调味粉的制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN103976331A true CN103976331A (zh) | 2014-08-13 |
Family
ID=51268702
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410230295.1A Pending CN103976331A (zh) | 2014-05-28 | 2014-05-28 | 一种荞头茎叶调味粉的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103976331A (zh) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104544105A (zh) * | 2015-02-17 | 2015-04-29 | 彭常安 | 荞头营养粉的制作方法 |
CN105613665A (zh) * | 2016-03-23 | 2016-06-01 | 华中农业大学 | 一种低热量藠头面包及其制备方法 |
CN109770298A (zh) * | 2019-01-17 | 2019-05-21 | 江西广雅食品有限公司 | 一种甜酸荞头罐头的制备方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1105145B1 (en) * | 1998-08-13 | 2007-06-13 | Wakunaga of America Co. Ltd. | Reducing serum homocysteine concentration by the use of allium and vitamins |
CN101731538A (zh) * | 2010-01-28 | 2010-06-16 | 蔡金安 | 槟榔芋茎杆全粉制作工艺 |
CN101919439A (zh) * | 2010-08-10 | 2010-12-22 | 卢杨 | 植物茎叶快速脱水加工的工艺方法 |
CN103190578A (zh) * | 2013-04-16 | 2013-07-10 | 江苏大学 | 一种萝卜缨超微粉的制备工艺 |
-
2014
- 2014-05-28 CN CN201410230295.1A patent/CN103976331A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1105145B1 (en) * | 1998-08-13 | 2007-06-13 | Wakunaga of America Co. Ltd. | Reducing serum homocysteine concentration by the use of allium and vitamins |
CN101731538A (zh) * | 2010-01-28 | 2010-06-16 | 蔡金安 | 槟榔芋茎杆全粉制作工艺 |
CN101919439A (zh) * | 2010-08-10 | 2010-12-22 | 卢杨 | 植物茎叶快速脱水加工的工艺方法 |
CN103190578A (zh) * | 2013-04-16 | 2013-07-10 | 江苏大学 | 一种萝卜缨超微粉的制备工艺 |
Non-Patent Citations (1)
Title |
---|
周向荣等: "盐渍藠头根与柄的加工技术", 《食品与发酵工业》 * |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104544105A (zh) * | 2015-02-17 | 2015-04-29 | 彭常安 | 荞头营养粉的制作方法 |
CN104544105B (zh) * | 2015-02-17 | 2016-08-24 | 彭常安 | 荞头营养粉的制作方法 |
CN105613665A (zh) * | 2016-03-23 | 2016-06-01 | 华中农业大学 | 一种低热量藠头面包及其制备方法 |
CN105613665B (zh) * | 2016-03-23 | 2019-09-13 | 华中农业大学 | 一种低热量藠头面包及其制备方法 |
CN109770298A (zh) * | 2019-01-17 | 2019-05-21 | 江西广雅食品有限公司 | 一种甜酸荞头罐头的制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103815141B (zh) | 杜仲叶饲料添加剂及其制备方法 | |
CN103461958A (zh) | 一种苦瓜黄豆酱的制作方法 | |
CN103202495A (zh) | 一种马齿苋鱼丸及其制作方法 | |
CN104171991A (zh) | 一种香蕉干的生产方法 | |
CN103931829B (zh) | 一种青刺茶的制备方法 | |
CN103583930A (zh) | 一种辣木叶脱毒加工办法及其产品的应用 | |
CN104856082A (zh) | 一种果仁烤鸭腿的制备方法 | |
CN103284065A (zh) | 一种护肝绿豆面条 | |
CN103053701A (zh) | 一种卤制豆干 | |
CN103783263B (zh) | 杜仲叶与红薯混合发酵产品及其制备方法 | |
CN105707377A (zh) | 一种辣木叶的加工方法 | |
CN103371355A (zh) | 一种蚕蛹香菇酱及其制备方法 | |
CN103976331A (zh) | 一种荞头茎叶调味粉的制备方法 | |
CN103070431A (zh) | 一种海带提取物碘片及其制备方法 | |
CN103535606A (zh) | 一种蛋白质高钙馒头及其制备方法 | |
CN106260394A (zh) | 一种毛竹春笋低糖笋脯的加工方法 | |
CN104286385A (zh) | 一种大豆秸秆哺乳母羊饲料及其制备方法 | |
KR20210090889A (ko) | 간장게장을 만들기 위한 간장소스 | |
CN103156136A (zh) | 一种百合粉的制作方法 | |
CN102919900B (zh) | 南极磷虾肉营养基料及其制备方法和用途 | |
CN103519118B (zh) | 一种解暑降火复合汤块调味品及其制备方法 | |
CN105146441A (zh) | 一种风味瓠瓜条的制作方法 | |
CN104544105A (zh) | 荞头营养粉的制作方法 | |
CN104543962A (zh) | 一种鸭肉酱及其制备方法 | |
CN104664267A (zh) | 山楂干果粉的制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140813 |