CN105146285A - Tea flavored quick-frozen corn kernel and preparation method thereof - Google Patents
Tea flavored quick-frozen corn kernel and preparation method thereof Download PDFInfo
- Publication number
- CN105146285A CN105146285A CN201510493116.8A CN201510493116A CN105146285A CN 105146285 A CN105146285 A CN 105146285A CN 201510493116 A CN201510493116 A CN 201510493116A CN 105146285 A CN105146285 A CN 105146285A
- Authority
- CN
- China
- Prior art keywords
- quick
- frozen
- freezing
- corn kernel
- iblet
- 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.)
- Withdrawn
Links
- 238000002360 preparation method Methods 0.000 title claims description 7
- 240000008042 Zea mays Species 0.000 title abstract 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title abstract 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 title abstract 6
- 235000005822 corn Nutrition 0.000 title abstract 6
- 244000269722 Thea sinensis Species 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 12
- 238000007710 freezing Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000000832 Ayote Nutrition 0.000 claims abstract description 7
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 7
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 7
- 230000008014 freezing Effects 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 239000000463 material Substances 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000000796 flavoring agent Substances 0.000 claims description 10
- 235000019634 flavors Nutrition 0.000 claims description 10
- 241000205585 Aquilegia canadensis Species 0.000 claims description 6
- 240000001980 Cucurbita pepo Species 0.000 claims description 6
- 235000003956 Luffa Nutrition 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 102000004407 Lactalbumin Human genes 0.000 claims description 3
- 108090000942 Lactalbumin Proteins 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000011068 loading method Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000000527 sonication Methods 0.000 claims description 3
- 244000050983 Luffa operculata Species 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 5
- 102000003992 Peroxidases Human genes 0.000 abstract description 2
- 230000015572 biosynthetic process Effects 0.000 abstract description 2
- 108040007629 peroxidase activity proteins Proteins 0.000 abstract description 2
- 239000011800 void material Substances 0.000 abstract description 2
- 108010046377 Whey Proteins Proteins 0.000 abstract 2
- 102000007544 Whey Proteins Human genes 0.000 abstract 2
- 235000021119 whey protein Nutrition 0.000 abstract 2
- 240000004244 Cucurbita moschata Species 0.000 abstract 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 abstract 1
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 abstract 1
- 241000245240 Lonicera Species 0.000 abstract 1
- 244000280244 Luffa acutangula Species 0.000 abstract 1
- 235000009814 Luffa aegyptiaca Nutrition 0.000 abstract 1
- 239000013078 crystal Substances 0.000 abstract 1
- 239000003814 drug Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 229940010454 licorice Drugs 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000012460 protein solution Substances 0.000 abstract 1
- 238000009210 therapy by ultrasound Methods 0.000 abstract 1
- 239000003053 toxin Substances 0.000 abstract 1
- 231100000765 toxin Toxicity 0.000 abstract 1
- 108700012359 toxins Proteins 0.000 abstract 1
- 238000002604 ultrasonography Methods 0.000 abstract 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 5
- 241000219138 Luffa Species 0.000 description 4
- 241000234314 Zingiber Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 206010033546 Pallor Diseases 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000002161 passivation Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/14—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses a tea flavored quick-frozen corn kernel which is made of the following raw materials in parts by weight: corn kernels 200-210, tea leaves 10-11, fresh ginger 7-8, pumpkin flowers 3-4, loofah sponge 2-3, licorice 4-5, honeysuckles 6-7, and an appropriate amount of whey protein. The corn kernel is subjected to ultrasonic treatment before quick-freezing, and deactivatable peroxidase forms ultrasound rapid developing quick-frozen maximum ice crystal formation zone due to the generated void effects, and shortens the freezing time. The corn kernel is soaked in the whey protein solution before quick-freezing, a layer of film is formed on the surface, which can reduce the loss of nutrients during the quick-freezing and storage processes. In addition, the tea flavored quick-frozen corn kernel contains a variety of Chinese medicine ingredients and has heat and toxins clearing effect.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of tea flavour quick-frozen iblet and preparation method thereof.
Background technology
It is a kind of food preservation method efficiently that food product refrigeration is preserved, and it can keep high-quality food, and food can not be made again to be polluted.But fresh fruit of vegetables generally should not directly refrigerate, because quick-frozen process can not kill microorganism and passivation endogenous enzymes in raw material, various enzyme effect can make fruits and vegetables product qualitative change in cold storage procedure bad, has a strong impact on the local flavor of fruits and vegetables, color and luster and nutritive value, reduces edibility.Although tradition blanching technique can, by enzymatic inactivation, because traditional blanching technique is very easily excessive to fruits and vegetables heat treatment, make fruits and vegetables Middle nutrition material damage serious.Therefore, the enzyme that how to go out also keeps the qualities such as the color of fruits and vegetables to become problem demanding prompt solution to greatest extent.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of tea flavour quick-frozen iblet and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of tea flavour quick-frozen iblet, be made up of the raw material of following weight portion:
Iblet 200-210, tealeaves 10-11, ginger 7-8, pumpkin flower 3-4, luffa 2-3, Radix Glycyrrhizae 4-5, honeysuckle 6-7, lactalbumin are appropriate.
The preparation method of described tea flavour quick-frozen iblet, comprises the following steps:
(1) pumpkin flower, luffa, Radix Glycyrrhizae, honeysuckle are added 8-9 water slow fire boiling 40-50 minute doubly, filter cleaner, collect filtrate;
(2) ginger is cut into slices, and tealeaves mixing, add 4-5 water lixiviate 15-20 minute at 70-80 DEG C doubly, filter cleaner, gained filtrate and step (1) gained material merge;
(3) iblet is cleaned, in step (2) gained material, soak 20-25 minute, then take out, carry out ultrasonic wave process, ultrasonic power is 58W, ultrasonic pulse value is 50%, and sonication times is 0.7min, is then sent in cold water by gained material and cools, water temperature is 4-15 DEG C, rushing cool time is 8-12min, then is taken out by material, drains excessive moisture;
(4) raw material that above-mentioned technique is not used is added water be configured to the solution that concentration is 5%, then put into step (3) gained material, soak after 5 minutes and take out, dry;
(5) by step (4) gained material loading dish, freezing 8-15 minute at-35 to-32 DEG C, packaging, to obtain final product.
Advantage of the present invention is: the present invention adopts ultrasonic wave process before quick-frozen, can passivation peroxidase, and produce void effect because of it, form ultrasonic wave quick-frozen and cross over maximum ice crystalline substance formation band fast, shorten freeze-off time, and the present invention soaks through lactoalbumin soln before freezing, form a skim on surface, the loss in quick-frozen and storage Middle nutrition material can be reduced, in addition, the present invention also containing plurality of Chinese composition, has clearing heat and detoxicating effect.
Detailed description of the invention
A kind of tea flavour quick-frozen iblet, be made up of the raw material of following weight portion (kilogram):
Iblet 200, tealeaves 10, ginger 7, pumpkin spend 3, luffa 2, Radix Glycyrrhizae 4, honeysuckle 6, lactalbumin are appropriate.
The preparation method of described tea flavour quick-frozen iblet, comprises the following steps:
(1) pumpkin flower, luffa, Radix Glycyrrhizae, honeysuckle are added the water slow fire boiling 40 minutes of 8 times, filter cleaner, collects filtrate;
(2) ginger to be cut into slices, and tealeaves mixing, the water adding 4 times lixiviate 15 minutes at 70 DEG C, filter cleaner, gained filtrate and step (1) gained material merge;
(3) iblet is cleaned, soak 20 minutes in step (2) gained material, then take out, carry out ultrasonic wave process, ultrasonic power is 58W, ultrasonic pulse value is 50%, and sonication times is 0.7min, is then sent in cold water by gained material and cools, water temperature is 4 DEG C, rushing cool time is 8min, then is taken out by material, drains excessive moisture;
(4) raw material that above-mentioned technique is not used is added water be configured to the solution that concentration is 5%, then put into step (3) gained material, soak after 5 minutes and take out, dry;
(5) by step (4) gained material loading dish, to DEG C at freezing 8 minutes, packaging, to obtain final product.
Claims (2)
1. a tea flavour quick-frozen iblet, is characterized in that being made up of the raw material of following weight portion:
Iblet 200-210, tealeaves 10-11, ginger 7-8, pumpkin flower 3-4, luffa 2-3, Radix Glycyrrhizae 4-5, honeysuckle 6-7, lactalbumin are appropriate.
2. the preparation method of tea flavour quick-frozen iblet according to claim 1, is characterized in that comprising the following steps:
(1) pumpkin flower, luffa, Radix Glycyrrhizae, honeysuckle are added 8-9 water slow fire boiling 40-50 minute doubly, filter cleaner, collect filtrate;
(2) ginger is cut into slices, and tealeaves mixing, add 4-5 water lixiviate 15-20 minute at 70-80 DEG C doubly, filter cleaner, gained filtrate and step (1) gained material merge;
(3) iblet is cleaned, in step (2) gained material, soak 20-25 minute, then take out, carry out ultrasonic wave process, ultrasonic power is 58W, ultrasonic pulse value is 50%, and sonication times is 0.7min, is then sent in cold water by gained material and cools, water temperature is 4-15 DEG C, rushing cool time is 8-12min, then is taken out by material, drains excessive moisture;
(4) raw material that above-mentioned technique is not used is added water be configured to the solution that concentration is 5%, then put into step (3) gained material, soak after 5 minutes and take out, dry;
(5) by step (4) gained material loading dish, freezing 8-15 minute at-35 to-32 DEG C, packaging, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510493116.8A CN105146285A (en) | 2015-08-13 | 2015-08-13 | Tea flavored quick-frozen corn kernel and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510493116.8A CN105146285A (en) | 2015-08-13 | 2015-08-13 | Tea flavored quick-frozen corn kernel and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105146285A true CN105146285A (en) | 2015-12-16 |
Family
ID=54787681
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510493116.8A Withdrawn CN105146285A (en) | 2015-08-13 | 2015-08-13 | Tea flavored quick-frozen corn kernel and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105146285A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467590A (en) * | 2017-08-04 | 2017-12-15 | 福建省晋江巧妈妈食品有限公司 | A kind of jet rice fruit jelly and preparation method thereof |
| CN107997003A (en) * | 2017-12-06 | 2018-05-08 | 浙江大学 | The fast processing method of the agreeable to the taste brown rice of circulating freezing resistance nutrient health |
-
2015
- 2015-08-13 CN CN201510493116.8A patent/CN105146285A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467590A (en) * | 2017-08-04 | 2017-12-15 | 福建省晋江巧妈妈食品有限公司 | A kind of jet rice fruit jelly and preparation method thereof |
| CN107997003A (en) * | 2017-12-06 | 2018-05-08 | 浙江大学 | The fast processing method of the agreeable to the taste brown rice of circulating freezing resistance nutrient health |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20151216 |