CN105124125A - Tonic and mind-nourishing lotus root slice and needle mushroom soft sweets and preparation method thereof - Google Patents

Abstract

The invention discloses tonic and mind-nourishing lotus root slice and needle mushroom soft sweets and a preparation method thereof. The tonic and mind-nourishing lotus root slice and needle mushroom soft sweets are prepared from, by weight, 3-4 parts of broad bean juice, 5-6 parts of sunflower seed powder, 2-3 parts of chilly peppers, 7-8 parts of fresh lotus root slices, 20-22 parts of sesame oil, 1-2 parts of manyprickle acanthopanax roots, 1-2 parts of buckwheat, 1-2 parts of radix ophiopogonis, 200-210 parts of needle mushrooms, 30-40 parts of granulated sugar, 20-30 parts of cerealose and an adequate amount of saline solution, calcium chloride, citric acid, sodium citrate, carrageenan, konjac gum and water. The preparation method of the tonic and mind-nourishing lotus root slice and needle mushroom soft sweets comprises the steps that the chilly peppers are cut up and mixed with the broad bean juice and the sunflower seed powder to be evenly stirred to form mixed sauce, the mixed sauce is smeared on the surfaces of the fresh lotus root slices which are put in the sesame oil to be fried, after frying is conducted through the sesame oil, the taste is good, the fragrance is heavy, the lotus root slices have tonic and mind-nourishing efficacy, and the needle mushrooms are put in cold water for soaking.

Description

A kind of lotus root sheet nourishes asparagus soft sweets and preparation method thereof of nourishing one's nature

Technical field

The present invention relates to food processing technology field, particularly relate to a kind of lotus root sheet and nourish asparagus soft sweets and preparation method thereof of nourishing one's nature.

Background technology

Asparagus has another name called plain mushroom, structure bacterium, hair handle gold thread bacterium, is the agaric that a kind of shape is less, and its fructification is elongated in golden yellow or yellowish-brown pole seemingly day lily, therefore is commonly referred to as asparagus again.Asparagus is mostly in autumn Mo, and Winter-Spring grows the title also having " dried mushroom " in cold season.Asparagus is nutritious, delicious flavour, has multiple Dietotherapy health function.It is comparatively comprehensive containing essential amino acid composition, and wherein lysine and arginine content are particularly abundant, and zinc content is higher, has good effect to the intelligence development strengthening children, is called as " increasing intelligence mushroom ".Containing a kind of material being " Flammulin " in asparagus, have and strengthen body to the resist ability of cancer cell, normal edible asparagus can norcholesterol, prevention of liver disease and intestines and stomach ulcer, and enhancing body healthy tendency, has the effect of illness prevention and fitness; Edible asparagus can suppress blood fat to raise, and reduces cholesterol, control cardiovascular and cerebrovascular disease; Edible asparagus also has resisting fatigue, anti-inflammation, removing heavy metal salts substances and antineoplastic action.Fresh Ion Absorption of Flammulina Velutipes containing B family vitamin, vitamin C, carbohydrate, mineral matter, carrotene, several amino acids, phytohemagglutin phytolectin, polysaccharide, taurine, eritadenine, the tuber of dwarf lilyturf sterol, cytolysis toxin, dried mushroom cytotoxin etc.A kind of material contained in asparagus has good antitumaous effect.Asparagus is a kind of ticbit, is again good health food, and the domestic and international market of asparagus is day by day wide.Current asparagus goods get more and more, and asparagus soft sweets are exactly a kind of, and existing asparagus soft sweets taste is single, not with health role, owing to containing colchicin in asparagus, colchicin enters in body can be oxidized to two colchicins, and two colchicins are irritant to stomach, easily cause the symptoms such as Nausea and vomiting, too many containing acidophil in asparagus in addition, can cause there is tart flavour, in addition, the easy brown stain of asparagus, affects quality and the taste of food.

Summary of the invention

The object of the invention is exactly the defect in order to make up prior art, provides a kind of lotus root sheet to nourish asparagus soft sweets and preparation method thereof of nourishing one's nature.

The present invention is achieved by the following technical solutions:

A kind of lotus root sheet nourishing is nourished one's nature asparagus soft sweets, is be made up of following raw materials in part by weight: broad bean juice 3-4, sunflower seed powder 5-6, sharp green pepper 2-3, fresh lotus root sheet 7-8, sesame oil 20-22, wilsonii 1-2, buckwheat 1-2, the tuber of dwarf lilyturf 1-2, asparagus 200-210, granulated sugar 30-40, maltose 20-30, appropriate salt solution, calcium chloride, citric acid, natrium citricum, carragheen, konjac glucomannan and water.

Described a kind of lotus root sheet nourishes the preparation method of asparagus soft sweets of nourishing one's nature, and comprises the following steps: fresh lotus root sheet, wilsonii, buckwheat mixing are added 20-25 water infusion 20-30 minute doubly by (1), filter to obtain liquid;

(2) sharp green pepper is shredded, become to mix sauce with sunflower seed powder mixing and stirring with broad bean juice, mixing sauce is spread upon the surface of fresh lotus root sheet, fresh lotus root sheet is placed on fried 2-3 minute in sesame oil, then dries grinds;

(3) asparagus removed root and clean up, be put in cold water after soaking 2-2.5 hour and pull out, the carbon dioxide passing into high concentration is continued during immersion, and a cold water was changed every 30 minutes, 0.2% salt solution is added 0.1% calcium chloride and makes mixed soaking solution, by be put in mixed soaking solution through the asparagus of cold water soak soak 25-30 minute after pull out and drain, again asparagus to be put in 90 DEG C of hot water and add 0.5% citric acid blanching 50-60s, pull rear cooling out, again asparagus is put into drying in oven after cooling, drying course is: starting temperature is 35 DEG C, 5 DEG C are raised every one hour, after temperature is elevated to 60 DEG C, keep one hour, dry with decline per hour 5 DEG C again, after temperature drops to 45 DEG C, continue to dry and take out to during asparagus weight, the asparagus of oven dry is carried out being crushed to 80 orders, obtain golden needle fungus,

(4) mixed with gains in (1) (2) by golden needle fungus in (3), then add the water of 50%, lasting 3-4 minute is boiled in heating, then breaks into slurry, obtains mixed material; The carragheen of 0.7% is added 20-22 water doubly, be heated to 80 DEG C, to collosol state, obtain carragheen colloidal sol; The konjac glucomannan of granulated sugar and 0.7% is mixed, add the water of 3/5 granulated sugar quality again, after adding thermosol, add maltose, start to endure to temperature to 110 DEG C, then add the natrium citricum of above-mentioned mixed material, 0.5% citric acid and 2/5 citric acid, temperature remains on to endure between 60-70 DEG C to moisture 40% time, add carragheen colloidal sol, then stir, obtain massecuite;

(5) pour massecuite into soft sweets mould, cooling condenses into sugar, sugar is put into drying machine inner drying, dry run is: first dry 3-3.5 hour under 65 DEG C of conditions, then cools the temperature to 40 DEG C of dry 7-8 hour, after drying completes, cooling, obtains asparagus soft sweets.

Advantage of the present invention is: sharp green pepper is shredded by the present invention, become to mix sauce with sunflower seed powder mixing and stirring with broad bean juice, mixing sauce is spread upon the surface of fresh lotus root sheet, fresh lotus root sheet is placed in sesame oil fried, after sesame is fried, mouthfeel is good, thick flavor, lotus root sheet has the effect nourishing and nourish one's nature, asparagus is put in cold water and soaks, the carbon dioxide passing into high concentration is continued during immersion, and a cold water was changed every 30 minutes, due to colchicin water soluble, cold water soak can remove the colchicin in asparagus, passing into carbon dioxide prevents asparagus oxidized in the process of soaking, with salt and calcium chloride mixed liquid dipping, can effectively carry out fresh-keeping to asparagus, promote mouthfeel, carry out temperature-variable drying after blanching, asparagus nutritive loss is less, and color and luster, rehydration and nutrition keep better, and cost is low, the alternating temperature of sugar is dry, and make the soft sweets that obtain sour-sweet tasty and refreshing, homogeneous, mushroom Flavor is strong, and chewiness is good.

Detailed description of the invention

A kind of lotus root sheet nourishes asparagus soft sweets of nourishing one's nature, and is be made up of following raw materials in part by weight: broad bean juice 3, sunflower seed powder 5, sharp green pepper 2, fresh lotus root sheet 7, sesame oil 20, wilsonii 1, buckwheat 1, the tuber of dwarf lilyturf 1, asparagus 200, granulated sugar 30, maltose 20, appropriate salt solution, calcium chloride, citric acid, natrium citricum, carragheen, konjac glucomannan and water.

Described a kind of lotus root sheet nourishing is nourished one's nature the preparation method of asparagus soft sweets, comprises the following steps: fresh lotus root sheet, wilsonii, buckwheat mixing are added the water infusion 20 minutes of 20 times by (1), filter to obtain liquid;

(2) sharp green pepper is shredded, become to mix sauce with sunflower seed powder mixing and stirring with broad bean juice, mixing sauce is spread upon the surface of fresh lotus root sheet, fresh lotus root sheet is placed in sesame oil and explodes 2 minutes, then dry grinds;

(3) asparagus removed root and clean up, be put in cold water to soak after 2 hours and pull out, the carbon dioxide passing into high concentration is continued during immersion, and a cold water was changed every 30 minutes, 0.2% salt solution is added 0.1% calcium chloride and makes mixed soaking solution, by be put into through the asparagus of cold water soak soak 25 minutes in mixed soaking solution after pull out and drain, again asparagus to be put in 90 DEG C of hot water and add 0.5% citric acid blanching 50s, pull rear cooling out, again asparagus is put into drying in oven after cooling, drying course is: starting temperature is 35 DEG C, 5 DEG C are raised every one hour, after temperature is elevated to 60 DEG C, keep one hour, dry with decline per hour 5 DEG C again, after temperature drops to 45 DEG C, continue to dry and take out to during asparagus weight, the asparagus of oven dry is carried out being crushed to 80 orders, obtain golden needle fungus,

(4) mixed with gains in (1) (2) by golden needle fungus in (3), then add the water of 50%, heating boils lasting 3 minutes, then breaks into slurry, obtains mixed material; The carragheen of 0.7% is added the water of 20 times, be heated to 80 DEG C, to collosol state, obtain carragheen colloidal sol; The konjac glucomannan of granulated sugar and 0.7% is mixed, add the water of 3/5 granulated sugar quality again, after adding thermosol, add maltose, start to endure to temperature to 110 DEG C, then add the natrium citricum of above-mentioned mixed material, 0.5% citric acid and 2/5 citric acid, temperature remains on to endure between 60 DEG C to moisture 40% time, add carragheen colloidal sol, then stir, obtain massecuite;

(5) pour massecuite into soft sweets mould, cooling condenses into sugar, and sugar is put into drying machine inner drying, dry run is: first under 65 DEG C of conditions dry 3 hours, then cools the temperature to 40 DEG C of dryings 7 hours, and after drying completes, cooling, obtains asparagus soft sweets.

Claims (2)

1. the nourishing of lotus root sheet is nourished one's nature asparagus soft sweets, it is characterized in that being made up of following raw materials in part by weight: broad bean juice 3-4, sunflower seed powder 5-6, sharp green pepper 2-3, fresh lotus root sheet 7-8, sesame oil 20-22, wilsonii 1-2, buckwheat 1-2, the tuber of dwarf lilyturf 1-2, asparagus 200-210, granulated sugar 30-40, maltose 20-30, appropriate salt solution, calcium chloride, citric acid, natrium citricum, carragheen, konjac glucomannan and water.

2. a kind of lotus root sheet according to claim 1 nourishes the preparation method of asparagus soft sweets of nourishing one's nature, and it is characterized in that comprising the following steps: fresh lotus root sheet, wilsonii, buckwheat mixing are added 20-25 water infusion 20-30 minute doubly by (1), filter to obtain liquid;

(2) sharp green pepper is shredded, become to mix sauce with sunflower seed powder mixing and stirring with broad bean juice, mixing sauce is spread upon the surface of fresh lotus root sheet, fresh lotus root sheet is placed on fried 2-3 minute in sesame oil, then dries grinds;

(3) asparagus removed root and clean up, be put in cold water after soaking 2-2.5 hour and pull out, the carbon dioxide passing into high concentration is continued during immersion, and a cold water was changed every 30 minutes, 0.2% salt solution is added 0.1% calcium chloride and makes mixed soaking solution, by be put in mixed soaking solution through the asparagus of cold water soak soak 25-30 minute after pull out and drain, again asparagus to be put in 90 DEG C of hot water and add 0.5% citric acid blanching 50-60s, pull rear cooling out, again asparagus is put into drying in oven after cooling, drying course is: starting temperature is 35 DEG C, 5 DEG C are raised every one hour, after temperature is elevated to 60 DEG C, keep one hour, dry with decline per hour 5 DEG C again, after temperature drops to 45 DEG C, continue to dry and take out to during asparagus weight, the asparagus of oven dry is carried out being crushed to 80 orders, obtain golden needle fungus,

(4) mixed with gains in (1) (2) by golden needle fungus in (3), then add the water of 50%, lasting 3-4 minute is boiled in heating, then breaks into slurry, obtains mixed material; The carragheen of 0.7% is added 20-22 water doubly, be heated to 80 DEG C, to collosol state, obtain carragheen colloidal sol; The konjac glucomannan of granulated sugar and 0.7% is mixed, add the water of 3/5 granulated sugar quality again, after adding thermosol, add maltose, start to endure to temperature to 110 DEG C, then add the natrium citricum of above-mentioned mixed material, 0.5% citric acid and 2/5 citric acid, temperature remains on to endure between 60-70 DEG C to moisture 40% time, add carragheen colloidal sol, then stir, obtain massecuite;

(5) pour massecuite into soft sweets mould, cooling condenses into sugar, sugar is put into drying machine inner drying, dry run is: first dry 3-3.5 hour under 65 DEG C of conditions, then cools the temperature to 40 DEG C of dry 7-8 hour, after drying completes, cooling, obtains asparagus soft sweets.