CN110169486A - A kind of Qamgur crisp chip and preparation method thereof - Google Patents
A kind of Qamgur crisp chip and preparation method thereof Download PDFInfo
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- CN110169486A CN110169486A CN201910516775.7A CN201910516775A CN110169486A CN 110169486 A CN110169486 A CN 110169486A CN 201910516775 A CN201910516775 A CN 201910516775A CN 110169486 A CN110169486 A CN 110169486A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 206010033546 Pallor Diseases 0.000 claims abstract description 46
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 36
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 28
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 18
- 239000011780 sodium chloride Substances 0.000 claims abstract description 14
- 230000001007 puffing effect Effects 0.000 claims abstract description 10
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 9
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 7
- 238000004880 explosion Methods 0.000 claims abstract description 3
- 238000002386 leaching Methods 0.000 claims description 10
- 238000002791 soaking Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 235000003599 food sweetener Nutrition 0.000 claims description 6
- 239000003765 sweetening agent Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 244000302512 Momordica charantia Species 0.000 claims description 5
- 235000009811 Momordica charantia Nutrition 0.000 claims description 5
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 5
- 235000018365 Momordica dioica Nutrition 0.000 claims description 5
- 238000007598 dipping method Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 241000205585 Aquilegia canadensis Species 0.000 claims 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 claims 1
- -1 anti-aging Substances 0.000 abstract description 6
- 229930003935 flavonoid Natural products 0.000 abstract description 6
- 235000017173 flavonoids Nutrition 0.000 abstract description 6
- 150000002215 flavonoids Chemical class 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 230000003712 anti-aging effect Effects 0.000 abstract description 2
- 230000003178 anti-diabetic effect Effects 0.000 abstract description 2
- 239000003472 antidiabetic agent Substances 0.000 abstract description 2
- 239000003963 antioxidant agent Substances 0.000 abstract description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- 235000006708 antioxidants Nutrition 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 239000003814 drug Substances 0.000 abstract description 2
- 238000005470 impregnation Methods 0.000 abstract description 2
- 150000002632 lipids Chemical class 0.000 abstract description 2
- 210000000653 nervous system Anatomy 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000001603 reducing effect Effects 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 30
- 230000000052 comparative effect Effects 0.000 description 13
- 238000010411 cooking Methods 0.000 description 8
- 244000228451 Stevia rebaudiana Species 0.000 description 5
- 235000006092 Stevia rebaudiana Nutrition 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 3
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 3
- 229930003944 flavone Natural products 0.000 description 3
- 235000011949 flavones Nutrition 0.000 description 3
- 210000000569 greater omentum Anatomy 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000245240 Lonicera Species 0.000 description 2
- 241001570521 Lonicera periclymenum Species 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 240000002791 Brassica napus Species 0.000 description 1
- 235000011293 Brassica napus Nutrition 0.000 description 1
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 description 1
- 241000219193 Brassicaceae Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 238000000944 Soxhlet extraction Methods 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000005660 chlorination reaction Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention provides a kind of Qamgur crisp chip and preparation method thereof, the Qamgur crisp chip is by being first placed on sodium chloride solution, sodium bicarbonate solution for Qamgur piece, carrying out the processing of blanching three times in citric acid solution, Qamgur piece after blanching is subjected to impregnation in Chinese medicine extract again, sugar, predrying, pre-freeze and explosion puffing drying are successively soaked later, the Qamgur crisp chip being finally prepared, hardness is small, and brittleness is big, it is in good taste, while nutritional ingredient reservation is more complete；Data show that flavonoid content has effects that preferable anti-oxidant, anti-aging, anti-diabetic, reducing blood lipid, protection nervous system up to 2.2% in the Qamgur crisp chip.
Description
Technical field
The invention belongs to food technology fields, and in particular to a kind of Qamgur crisp chip and preparation method thereof.
Background technique
Xinjiang is located in Eurasia innerland, and special geographical environment and weather conditions have bred the how unique plant money of group
Source, many rare resources of medicinal plant are only distributed in Xinjiang at home, and many place medicinal material kinds are in ingredient and effect
On it is also different from interior ground kind.
Qamgur, scientific name turnip, Cruciferae, biennial herb, up to 90 centimetres are edible and medicinal with fleshy root
Major part is rich in organic active alkali, is a kind of medical and edible dual purpose plant.Be grown in the Qamgur in Xinjiang in addition to rich in calcium, iron,
Outside the wholesome Alkaline minerals element such as zinc, potassium and organic-biological alkali, it is also rich in protein, crude fibre, linoleic acid, flavonoids
The substances such as compound, polysaccharide, saponin and 19 kinds of amino acid.
Summary of the invention
In order to solve the above problems existing in the present technology, the present invention provides a kind of good proper of in good taste, health properties
Ma Gu crisp chip and preparation method thereof.
The technical scheme adopted by the invention is as follows:
A kind of preparation method of Qamgur crisp chip, includes the following steps:
(1) fresh Qamgur is taken, is sliced, obtains Qamgur piece；
(2) Qamgur piece is first placed in progress first time blanching processing in sodium chloride solution, then is placed in sodium bicarbonate solution
Second of blanching processing of middle progress is finally placed in progress third time blanching processing in citric acid solution, obtains Qamgur after blanching
Piece；
(3) 2-6 parts by weight fructus lycii, 2-6 parts by weight folium panacis japonici cum caule, 1-5 parts by weight balsam pear and 1-5 parts by weight honeysuckle are taken,
It after drying, crushing, adds water to cook, after filtering, is uniformly mixing to obtain decoction liquor；
(4) Qamgur piece after step (2) described blanching is placed in step (3) described decoction liquor, proper Ma after being impregnated
Ancient piece；
(5) Qamgur piece after dipping is placed in and carries out soaking sugared processing in sweetener soln, the Qamgur piece after obtaining leaching sugar；
(6) the Qamgur piece after leaching sugar is first subjected to predrying, then carries out pre-freeze processing；
(7) that step (6) pre-freeze treated Qamgur piece is carried out changing temperature-pressure-difference and puffing is dry, it is cooling after to get described
Qamgur crisp chip.
In step (2), the concentration of the sodium chloride solution is 2-3%；It is molten with sodium chloride when carrying out first time blanching processing
Liquid cooks 2-5min.
In step (2), the concentration of the sodium bicarbonate solution is 6-10%, when carrying out second of blanching processing, uses chlorination
Sodium solution cooks 1-3min.
In step (2), the concentration of the citric acid solution is 0.3-0.6%, when carrying out third time blanching processing, uses lemon
Acid solution cooks 1-3min.
In step (3), the time decocted is 2-8h.
In step (5), the concentration of sweetener is 0.03-0.05% in the sweetener soln, carries out the leaching sugar processing
Time be 2-4h.
In step (6), carrying out the pre-dried temperature is 40-60 DEG C, and carrying out the pre-dried time is 2-5h, into
The water content of Qamgur piece is 15-20% after the row predrying.
In step (6), carry out the pre-freeze processing temperature be subzero 18 DEG C-it is 25 DEG C subzero.
In step (7), the dry actual conditions of the changing temperature-pressure-difference and puffing are carried out are as follows: in temperature be 86-88 DEG C, be pressurized to
It is detained 6-9min under the conditions of 0.5Mpa, evacuates 120min under the conditions of temperature is 80 DEG C.
The Qamgur crisp chip that the method is prepared.
The invention has the benefit that
Qamgur crisp chip of the present invention, by by Qamgur piece be first placed on sodium chloride solution, sodium bicarbonate solution,
The processing of blanching three times is carried out in citric acid solution, then Qamgur piece after blanching is subjected to impregnation in Chinese medicine extract, it
Sugar, predrying, pre-freeze and explosion puffing drying are successively soaked afterwards, and the Qamgur crisp chip being finally prepared, hardness is small, and brittleness is big, mouthfeel
It is good, while nutritional ingredient reservation is more complete；Data show, in the Qamgur crisp chip flavonoid content up to 2.2%,
Have effects that preferable anti-oxidant, anti-aging, anti-diabetic, reducing blood lipid, protection nervous system.
Specific embodiment
To make the object, technical solutions and advantages of the present invention clearer, technical solution of the present invention will be carried out below
Detailed description.Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Base
Embodiment in the present invention, those of ordinary skill in the art are obtained all without making creative work
Other embodiment belongs to the range that the present invention is protected.
1g is represented in following example with 1 parts by weight.
Embodiment 1
The present embodiment provides a kind of preparation methods of Qamgur crisp chip, include the following steps:
(1) fresh Qamgur is taken, is sliced, obtains the Qamgur piece with a thickness of 4mm；
(2) Qamgur piece is first placed in the sodium chloride solution that concentration is 2% and carries out first time blanching processing (cooking)
5min, then being placed in concentration is to carry out second of blanching in 6% sodium bicarbonate solution to handle 3min, being finally placed in concentration is 0.3%
Third time blanching processing (cooking) 3min is carried out in citric acid solution, obtains Qamgur piece after blanching；
(3) 2 parts by weight fructus lyciis, 6 parts by weight folium panacis japonici cum caules, 1 parts by weight balsam pear and 5 parts by weight honeysuckles are taken, through drying, powder
After broken, 2h is added water to cook, after filtering, is uniformly mixing to obtain decoction liquor；
(4) Qamgur piece after step (2) described blanching is placed in step (3) described decoction liquor, proper Ma after being impregnated
Ancient piece；
(5) Qamgur piece after dipping is placed in concentration is to carry out soaking sugar processing 4h in 0.03% STEVIA REBAUDIANA solution, is soaked
Qamgur piece after sugar；
(6) by the Qamgur piece after leaching sugar first in 40-60 DEG C of progress predrying 2-5h, then at subzero 18 DEG C of progress pre-freeze
Manage 2h；
(7) step (6) pre-freeze treated Qamgur piece is subjected to changing temperature-pressure-difference and puffing dry, actual conditions are as follows: in temperature
Degree is 86 DEG C, is pressurized under the conditions of 0.5Mpa and is detained 6min, evacuates 120min under the conditions of temperature is 80 DEG C；After cooling to get
The Qamgur crisp chip.
Embodiment 2
The present embodiment provides a kind of preparation methods of Qamgur crisp chip, include the following steps:
(1) fresh Qamgur is taken, is sliced, obtains the Qamgur piece with a thickness of 5mm；
(2) Qamgur piece is first placed in the sodium chloride solution that concentration is 3% and carries out first time blanching processing (cooking)
2min, then being placed in concentration is to carry out second of blanching in 10% sodium bicarbonate solution to handle 1min, being finally placed in concentration is 0.6%
Third time blanching processing (cooking) 1min is carried out in citric acid solution, obtains Qamgur piece after blanching；
(3) 6 parts by weight fructus lyciis, 2 parts by weight folium panacis japonici cum caules, 5 parts by weight balsam pears and 1 parts by weight honeysuckle are taken, through drying, powder
After broken, 8h is added water to cook, after filtering, is uniformly mixing to obtain decoction liquor；
(4) Qamgur piece after step (2) described blanching is placed in step (3) described decoction liquor, proper Ma after being impregnated
Ancient piece；
(5) Qamgur piece after dipping is placed in concentration is to carry out soaking sugar processing 2h in 0.05% STEVIA REBAUDIANA solution, is soaked
Qamgur piece after sugar；
(6) by the Qamgur piece after leaching sugar first in 60 DEG C of progress predrying 2h, then in subzero 25 DEG C of progress pre-freezes processing 1h；
(7) step (6) pre-freeze treated Qamgur piece is subjected to changing temperature-pressure-difference and puffing dry, actual conditions are as follows: in temperature
Degree is 88 DEG C, is pressurized under the conditions of 0.5Mpa and is detained 9min, evacuates 120min under the conditions of temperature is 80 DEG C；After cooling to get
The Qamgur crisp chip.
Embodiment 3
The present embodiment provides a kind of preparation methods of Qamgur crisp chip, include the following steps:
(1) fresh Qamgur is taken, is sliced, obtains the Qamgur piece with a thickness of 4.5mm；
(2) Qamgur piece is first placed in the sodium chloride solution that concentration is 2.5% and carries out first time blanching processing (cooking)
3.5min, then being placed in concentration is to carry out second of blanching in 8% sodium bicarbonate solution to handle 2min, being finally placed in concentration is
Third time blanching processing (cooking) 2min is carried out in 0.45% citric acid solution, obtains Qamgur piece after blanching；
(3) 4 parts by weight fructus lyciis, 4 parts by weight folium panacis japonici cum caules, 3 parts by weight balsam pears and 3 parts by weight honeysuckles are taken, through drying, powder
After broken, 5h is added water to cook, after filtering, is uniformly mixing to obtain decoction liquor；
(4) Qamgur piece after step (2) described blanching is placed in step (3) described decoction liquor, proper Ma after being impregnated
Ancient piece；
(5) Qamgur piece after dipping is placed in concentration is to carry out soaking sugar processing 3h in 0.04% STEVIA REBAUDIANA solution, is soaked
Qamgur piece after sugar；
(6) by the Qamgur piece after leaching sugar first in 50 DEG C of progress predrying 3.5h, then in subzero 22 DEG C of progress pre-freeze processing
1.5h；
(7) step (6) pre-freeze treated Qamgur piece is subjected to changing temperature-pressure-difference and puffing dry, actual conditions are as follows: in temperature
Degree is 87 DEG C, is pressurized under the conditions of 0.5Mpa and is detained 7.5min, evacuates 120min under the conditions of temperature is 80 DEG C；After cooling, i.e.,
Obtain the Qamgur crisp chip.
Comparative example 1
This comparative example is only that from the difference of embodiment 3: the blanching processing of step (2) is different, at the blanching of this comparative example
Manage step are as follows: Qamgur piece is placed in sodium chloride (concentration 2.5%) and citric acid (concentration 0.45%) mixed solution and is carried out
Blanching processing, obtains Qamgur piece after blanching；Other operations are same as Example 5.
Comparative example 2
The difference of this comparative example and embodiment 3 is only that: not including step (3) and step (4), by Qamgur piece after blanching
It is placed directly within and carries out soaking sugared processing in STEVIA REBAUDIANA solution, the specific steps are as follows:
The present embodiment provides a kind of preparation methods of Qamgur crisp chip, include the following steps:
(1) fresh Qamgur is taken, is sliced, obtains the Qamgur piece with a thickness of 4.5mm；
(2) Qamgur piece is first placed in the sodium chloride solution that concentration is 2.5% and carries out first time blanching processing (cooking)
3.5min, then being placed in concentration is to carry out second of blanching in 8% sodium bicarbonate solution to handle 2min, being finally placed in concentration is
Third time blanching processing (cooking) 2min is carried out in 0.45% citric acid solution, obtains Qamgur piece after blanching；
(3) Qamgur piece after blanching is placed in concentration is to carry out soaking sugar processing 3h in 0.04% STEVIA REBAUDIANA solution, is soaked
Qamgur piece after sugar；
(4) by the Qamgur piece after leaching sugar first in 50 DEG C of progress predrying 3.5h, then in subzero 22 DEG C of progress pre-freeze processing
1.5h；
(5) step (4) pre-freeze treated Qamgur piece is subjected to changing temperature-pressure-difference and puffing dry, actual conditions are as follows: in temperature
Degree is 87 DEG C, is pressurized under the conditions of 0.5Mpa and is detained 7.5min, evacuates 120min under the conditions of temperature is 80 DEG C；After cooling, i.e.,
Obtain the Qamgur crisp chip.
Experimental example
(1) flavone compound in Qamgur crisp chip made from above-described embodiment 1-3 and comparative example 1,2 is examined
It surveys.Concrete operations are as follows: using soxhlet extraction, extract 120min, solid-liquid ratio 30:1, detection by extractant of 75% ethyl alcohol
The results are shown in Table 1.
Flavone compound detection data in table 1- difference Qamgur crisp chip
| Sample | Flavonoid content |
| Embodiment 1 | 1.8% |
| Embodiment 2 | 2.0% |
| Embodiment 3 | 2.2% |
| Comparative example 1 | 0.8% |
| Comparative example 2 | 1.2% |
As it can be seen from table 1 flavonoid content is higher in 3 gained Qamgur crisp chip of the embodiment of the present invention, and it is right
Flavonoid content is minimum in 1 gained Qamgur crisp chip of ratio, this is because the difference of blanching processing mode, directly affects
The content of flavone compound in final obtained product.
(2) sensory evaluation is carried out to Qamgur crisp chip made from embodiment 1-3 and comparative example 1-2, is formed and is commented with 30 people
Valence group, wherein male, female each 15, subjective appreciation experiment is carried out in comfortable environment, as a result takes the average value of its assessed value,
Appraisal result refers to such as the following table 2.
Table 2- appraisal result
| Sample | Appearance (30 points) | Brittleness (30 points) | Taste (40 points) | Total score |
| Embodiment 1 | 26 | 27 | 35 | 88 |
| Embodiment 2 | 28 | 28 | 36 | 92 |
| Embodiment 3 | 29 | 29 | 38 | 96 |
| Comparative example 1 | 18 | 17 | 24 | 59 |
| Comparative example 2 | 21 | 23 | 30 | 74 |
From Table 2, it can be seen that Qamgur crisp chip described in the embodiment of the present invention 5 no matter on appearance, brittleness, taste equal quilts
Consumer likes, scores higher.Much higher than the appraisal result of 2 gained crisp chip of comparative example 1 and comparative example.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Those familiar with the art in the technical scope disclosed by the present invention, can easily think of the change or the replacement, and should all contain
Lid is within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (10)
1. a kind of preparation method of Qamgur crisp chip, which comprises the steps of:
(1) fresh Qamgur is taken, is sliced, obtains Qamgur piece；
(2) Qamgur piece is first placed in sodium chloride solution progress first time blanching processing, then be placed in sodium bicarbonate solution into
Second of blanching of row processing is finally placed in progress third time blanching processing in citric acid solution, obtains Qamgur piece after blanching；
(3) 2-6 parts by weight fructus lycii, 2-6 parts by weight folium panacis japonici cum caule, 1-5 parts by weight balsam pear and 1-5 parts by weight honeysuckle are taken, through dry
After dry, crushing, adds water to cook, after filtering, be uniformly mixing to obtain decoction liquor；
(4) Qamgur piece after step (2) described blanching is placed in step (3) described decoction liquor, Qamgur piece after being impregnated；
(5) Qamgur piece after dipping is placed in and carries out soaking sugared processing in sweetener, the Qamgur piece after obtaining leaching sugar；
(6) the Qamgur piece after leaching sugar is first subjected to predrying, then carries out pre-freeze processing；
(7) that step (6) pre-freeze treated Qamgur piece is carried out changing temperature-pressure-difference and puffing is dry, it is cooling after to get the proper Ma
Ancient crisp chip.
2. the preparation method of Qamgur crisp chip according to claim 1, which is characterized in that in step (2), the sodium chloride
The concentration of solution is 2-3%；When carrying out first time blanching processing, 2-5min is cooked with sodium chloride solution.
3. the preparation method of Qamgur crisp chip according to claim 1, which is characterized in that in step (2), the bicarbonate
The concentration of sodium solution is 6-10%, when carrying out second of blanching processing, cooks 1-3min with sodium chloride solution.
4. the preparation method of Qamgur crisp chip according to claim 1, which is characterized in that in step (2), the citric acid
The concentration of solution is 0.3-0.6%, when carrying out third time blanching processing, cooks 1-3min with citric acid solution.
5. the preparation method of Qamgur crisp chip according to claim 1, which is characterized in that in step (3), decocted
Time is 2-8h.
6. the preparation method of Qamgur crisp chip according to claim 1, which is characterized in that in step (5), the sweetener
The concentration of sweetener is 0.03-0.05% in solution, and the time for carrying out the leaching sugar processing is 2-4h.
7. the preparation method of Qamgur crisp chip according to claim 1, which is characterized in that in step (6), carry out described pre-
Dry temperature is 40-60 DEG C, and carrying out pre-dried time is 2-5h, carries out the aqueous of Qamgur piece after the predrying
Amount is 15-20%.
8. the preparation method of Qamgur crisp chip according to claim 1, which is characterized in that in step (6), carry out described pre-
Freeze processing temperature be subzero 18 DEG C-it is 25 DEG C subzero.
9. the preparation method of Qamgur crisp chip according to claim 1, which is characterized in that in step (7), carry out the change
The actual conditions of temperature and pressure difference explosion puffing drying are as follows: in temperature be 86-88 DEG C, be pressurized under the conditions of 0.5Mpa and be detained 6-9min, in temperature
Degree evacuates 120min under the conditions of being 80 DEG C.
10. the Qamgur crisp chip that any one of -9 the methods are prepared according to claim 1.
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| CN113100391A (en) * | 2021-04-28 | 2021-07-13 | 浙江省农业科学院 | Preparation method of Qamgur puffed functional food |
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| EP0461718A1 (en) * | 1990-06-12 | 1991-12-18 | Dalgety Food Ingredients B.V. | Process for puffing vegetables, tuberous plants and pulses, and the puffed vegetables, tuberous plants and pulses obtained |
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