CN105995741A - Preparation method of crispy Pachyrhizus erosus chips - Google Patents
Preparation method of crispy Pachyrhizus erosus chips Download PDFInfo
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- CN105995741A CN105995741A CN201610337831.7A CN201610337831A CN105995741A CN 105995741 A CN105995741 A CN 105995741A CN 201610337831 A CN201610337831 A CN 201610337831A CN 105995741 A CN105995741 A CN 105995741A
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- China
- Prior art keywords
- erosus
- crispy
- pachyrrhyizus erosus
- chips
- pachyrrhyizus
- Prior art date
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- 244000215747 Pachyrhizus erosus Species 0.000 title abstract description 7
- 235000001591 Pachyrhizus erosus Nutrition 0.000 title abstract description 7
- 235000018669 Pachyrhizus tuberosus Nutrition 0.000 title abstract description 7
- 238000002360 preparation method Methods 0.000 title abstract 3
- 238000001035 drying Methods 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 238000012545 processing Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 8
- 238000007598 dipping method Methods 0.000 claims description 6
- 208000030852 Parasitic disease Diseases 0.000 claims description 4
- 230000000740 bleeding effect Effects 0.000 claims description 4
- 238000011109 contamination Methods 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 238000004080 punching Methods 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 235000000564 Lucuma nervosa Nutrition 0.000 claims description 2
- 244000182264 Lucuma nervosa Species 0.000 claims description 2
- 244000241838 Lycium barbarum Species 0.000 claims description 2
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 2
- 235000015468 Lycium chinense Nutrition 0.000 claims description 2
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000035922 thirst Effects 0.000 abstract description 3
- 229920002472 Starch Polymers 0.000 abstract description 2
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 230000036772 blood pressure Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000019698 starch Nutrition 0.000 abstract description 2
- 239000008107 starch Substances 0.000 abstract description 2
- 235000005135 Micromeria juliana Nutrition 0.000 abstract 1
- 240000002114 Satureja hortensis Species 0.000 abstract 1
- 235000007315 Satureja hortensis Nutrition 0.000 abstract 1
- 230000018044 dehydration Effects 0.000 abstract 1
- 238000006297 dehydration reaction Methods 0.000 abstract 1
- 238000005470 impregnation Methods 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 210000003296 saliva Anatomy 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- 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
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 239000003507 refrigerant Substances 0.000 description 2
- 208000005584 Alcoholic Intoxication Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-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
- 241000196324 Embryophyta Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 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
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
Classifications
-
- 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
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of crispy Pachyrhizus erosus chips and belongs to the field of food processing. The preparation method is characterized by including the technological process of subjecting raw materials to processing, impregnation, dehydration drying and softening and packaging. The crispy Pachyrhizus erosus chips are strongly fruity and taste crispy and savory with unique aromatic glutinous flavor of Pachyrhizus erosus; the crispy Pachyrhizus erosus chips abundant in protein and starch are rich in nutrition and capable of helping produce saliva and slake thirst, clearing away heat and reducing blood pressure and lipids, thereby being a green and healthy delicious food suitable for people of all ages; the crispy Pachyrhizus erosus chips are prepared simply and convenient to carry.
Description
Technical field
The processing method that the present invention relates to a kind of food, especially relates to the manufacture method of a kind of crisp-fried Pachyrrhyizus erosus sheet.
Background technology
Pachyrrhyizus erosus, also known as yam bean, Radix Pachyrhizi Erosi, belongs to during pulse family Pachyrrhyizus erosus belongs to the cultigen that can form tuber, annual or perennial prehensile herbaceous species plant.The tuber of Pachyrrhyizus erosus is loose, the pure white tender refreshing succulence of meat is nutritious, rich in sugar and protein, possibly together with various trace elements such as calcium, ferrum, zinc, copper, phosphorus, solarizations necessary to abundant vitamin C and human body, there is promoting the production of body fluid to quench thirst, refrigerant reduce phlegm and internal heat, alcoholic intoxication, the effect such as blood pressure lowering, blood fat, cardiovascular diseases is had good curative effect.Pachyrrhyizus erosus abundance in the market, develops Pachyrrhyizus erosus deep processed product, to promoting that China's economic development plays a role.Pachyrrhyizus erosus being processed into crisp-fried Pachyrrhyizus erosus sheet, improves economic worth and the nutritive value of Pachyrrhyizus erosus raw material, the most also deep processing and product increment for Pachyrrhyizus erosus open new way.
Summary of the invention
Present invention aim to address the problem that Pachyrrhyizus erosus is difficult to storage, it is provided that the manufacture method of a kind of crisp-fried Pachyrrhyizus erosus sheet.
The present invention solves its technical problem and is adopted the technical scheme that:
A kind of manufacture method of crisp-fried Pachyrrhyizus erosus sheet, it is characterised in that: using the processing process of pretreatment of raw material → dipping → dewatering drying → ease back, pack, concrete operation step is:
(1) pretreatment of raw material: select without parasitosis evil, not damaged, size fresh Pachyrrhyizus erosus uniform, ganoid, repeatedly rinse through flowing water, removal of contamination, drain away the water, then use microtome cutting, the thin slice of crosscutting one-tenth thickness 15mm；
(2) dipping: matcha powder, Fructus Musae powder, wolfberry juice, Poria powder, maltose, egg fruit juice are added water punching and, pour Pachyrrhyizus erosus sheet into, be sufficiently stirred for, impregnate 18-20 hour；
(3) dewatering drying: using canal drier to be dehydrated, initial temperature is 50 DEG C, then gradually steps up temperature to 95 DEG C, post drop to 45 DEG C, and baking temperature is unsuitable too high, in order to avoid making Pachyrrhyizus erosus darken；
(4) ease back, pack: the Pachyrrhyizus erosus of drying is put into indoor and eases back, equilibrium water conten, admix appropriate red Fructus Citri tangerinae essence, then use can to carry out packaging of bleeding, be finished product.
Beneficial effect: product fruity of the present invention is aromatic, and mouthfeel crisp-fried is clear and melodious, has the Pachyrrhyizus erosus glutinous local flavor of distinctive perfume (or spice), palatable crisp；This product rich in proteins and starch, nutritious, also have promoting the production of body fluid to quench thirst, refrigerant reduce phlegm and internal heat, effect of hypertension and hyperlipemia, be a kind of all-ages, ticbit of green health, simple to operate, it is simple to carry.
Detailed description of the invention
Embodiment 1:
A kind of manufacture method of crisp-fried Pachyrrhyizus erosus sheet, concrete operation step is:
(1) pretreatment of raw material: select without parasitosis evil, not damaged, size fresh Pachyrrhyizus erosus uniform, ganoid, repeatedly rinse through flowing water, removal of contamination, drain away the water, then use microtome cutting, the thin slice of crosscutting one-tenth thickness 12-15mm；
(2) dipping: cocoa powder, fructose, Sucus Chaenomelis are added water punching and, pour Pachyrrhyizus erosus sheet into, be sufficiently stirred for, impregnate 8 hours；
(3) dewatering drying: using canal drier to be dehydrated, initial temperature is 53 DEG C, then gradually steps up temperature to 76 DEG C, post drop to 42 DEG C, and baking temperature is unsuitable too high, in order to avoid making Pachyrrhyizus erosus darken；
(4) ease back, pack: the Pachyrrhyizus erosus of drying is put into indoor and eases back, equilibrium water conten, admix appropriate maltose syrup, then use vial to carry out packaging of bleeding, be finished product.
Embodiment 2:
A kind of manufacture method of crisp-fried Pachyrrhyizus erosus sheet, concrete operation step is:
(1) pretreatment of raw material: select without parasitosis evil, not damaged, size fresh Pachyrrhyizus erosus uniform, ganoid, repeatedly rinse through flowing water, removal of contamination, drain away the water, then use microtome cutting, the thin slice of crosscutting one-tenth thickness 3-5mm；
(2) dipping: milk powder, protein sugar, Buddhist nunnery sieve fruit juice are added water punching and, pour Pachyrrhyizus erosus sheet into, add appropriate Mel and white sugar, be sufficiently stirred for, impregnate 4-6 hour；
(3) dewatering drying: using canal drier to be dehydrated, initial temperature is 37 DEG C, then gradually steps up temperature to 68 DEG C, post drop to 45 DEG C, and baking temperature is unsuitable too high, in order to avoid making Pachyrrhyizus erosus darken；
(4) ease back, pack: the Pachyrrhyizus erosus of drying is put into indoor and eases back, equilibrium water conten, admix appropriate Fructus Citri Limoniae essence, then use can to carry out packaging of bleeding, be finished product.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.
Claims (1)
1. the manufacture method of a crisp-fried Pachyrrhyizus erosus sheet, it is characterised in that: using the processing process of pretreatment of raw material → dipping → dewatering drying → ease back, pack, concrete operation step is:
(1) pretreatment of raw material: select without parasitosis evil, not damaged, size fresh Pachyrrhyizus erosus uniform, ganoid, repeatedly rinse through flowing water, removal of contamination, drain away the water, then use microtome cutting, the thin slice of crosscutting one-tenth thickness 15mm；
(2) dipping: matcha powder, Fructus Musae powder, wolfberry juice, Poria powder, maltose, egg fruit juice are added water punching and, pour Pachyrrhyizus erosus sheet into, be sufficiently stirred for, impregnate 18-20 hour；
(3) dewatering drying: using canal drier to be dehydrated, initial temperature is 50 DEG C, then gradually steps up temperature to 95 DEG C, post drop to 45 DEG C, and baking temperature is unsuitable too high, in order to avoid making Pachyrrhyizus erosus darken；
(4) ease back, pack: the Pachyrrhyizus erosus of drying is put into indoor and eases back, equilibrium water conten, admix appropriate red Fructus Citri tangerinae essence, then use can to carry out packaging of bleeding, be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610337831.7A CN105995741A (en) | 2016-05-22 | 2016-05-22 | Preparation method of crispy Pachyrhizus erosus chips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610337831.7A CN105995741A (en) | 2016-05-22 | 2016-05-22 | Preparation method of crispy Pachyrhizus erosus chips |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105995741A true CN105995741A (en) | 2016-10-12 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610337831.7A Withdrawn CN105995741A (en) | 2016-05-22 | 2016-05-22 | Preparation method of crispy Pachyrhizus erosus chips |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105995741A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231358A (en) * | 2015-10-21 | 2016-01-13 | 南陵县振辉绿色农产品产销农民专业合作社 | Method for manufacturing lemon and yam bean fragrant crisp chips |
| CN105248615A (en) * | 2015-10-26 | 2016-01-20 | 周家勃 | Preparation method of health care yam bean tablet |
| CN105285808A (en) * | 2015-11-26 | 2016-02-03 | 陈伟 | Processing method of caramel yam bean crisp |
| CN105433236A (en) * | 2015-11-09 | 2016-03-30 | 刘世文 | Making method of glabrous greenbrier rhizome and yam bean nutrient thin noodles |
-
2016
- 2016-05-22 CN CN201610337831.7A patent/CN105995741A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231358A (en) * | 2015-10-21 | 2016-01-13 | 南陵县振辉绿色农产品产销农民专业合作社 | Method for manufacturing lemon and yam bean fragrant crisp chips |
| CN105248615A (en) * | 2015-10-26 | 2016-01-20 | 周家勃 | Preparation method of health care yam bean tablet |
| CN105433236A (en) * | 2015-11-09 | 2016-03-30 | 刘世文 | Making method of glabrous greenbrier rhizome and yam bean nutrient thin noodles |
| CN105285808A (en) * | 2015-11-26 | 2016-02-03 | 陈伟 | Processing method of caramel yam bean crisp |
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| 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: 20161012 |