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Preparation method of instant burdock snack food

A technology for snack food and burdock, applied in the field of snack food, can solve the problems of loss of nutrients and health care ingredients, destruction of nutrients and health care ingredients, inability to inhibit browning of burdock, etc., and achieves suitable sweetness, short processing time, equipment and facilities. less demanding effects

Inactive Publication Date: 2016-04-20
JIANGSU FOOD & PHARMA SCI COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] There are some relevant patents on the processing of burdock products, such as: a method for inhibiting the browning of fresh-cut burdock, the application number (CN201310008003) using nitrogen fumigation to prevent the browning of burdock, and the operation process has certain safety hazards; the preparation method of health-care burdock chips (Application No. CN201210432480) and a preparation method of intellectual burdock chips (Application No. CN201110296583) both puffed burdock slices; the method of making burdock soft candy (Application No. CN201210391467) steamed and boiled burdock , the heating time is longer, the temperature is higher, and some nutrients and health ingredients are destroyed; the preparation method of burdock fruit and burdock tea (application number CN200810139501) has no color protection, and the aging process is selected, and the natural drying is as long as 30 -40 days, there may be potential health and safety hazards, and the steaming time is as long as 20-30min, and the excessive heating time will cause a large amount of loss of nutrients and health-care ingredients; a kind of processing technology of burdock preserved fruit (application number: CN200710015377) After color protection, the browning of burdock cannot be inhibited, the processing process is too long, and the production efficiency is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: original taste burdock instant leisure food

[0023] Step 1. Selection and pretreatment of fresh burdock: choose two-year-old freshly harvested yellow burdock root, the burdock root must have no cracks, no lesion, no fibrosis, no mechanical trauma, and uniform thickness; rinse the burdock root, and cut section; put the burdock in the water flow, peel the skin with bamboo slices or a stainless steel peeling knife, put it in clean water immediately after peeling, and rinse it twice; cut the burdock root at a 45° angle with a stainless steel blade to a thickness of 0.3cm After slicing, put the burdock slices into the compound color protection solution immediately to prevent discoloration;

[0024] Step 2. Color protection treatment of fresh-cut burdock slices: according to V C : citric acid: sodium chloride = 1:2:4 mass ratio to prepare a color-protecting solution with a concentration of 0.3%, keep the temperature of the color-protecting solution at 30°C, an...

Embodiment 2

[0029] Embodiment 2: instant burdock leisure food for nutrition and health care

[0030] Step 1. Selection and pretreatment of fresh burdock: choose two-year-old freshly harvested yellow burdock root, the burdock root should have no cracks, no disease spots, no fibrosis, no mechanical trauma, and uniform thickness; rinse the burdock root, and cut section; put the burdock in the water flow, peel the skin with bamboo slices or a stainless steel peeling knife, put it in clean water immediately after peeling, and rinse it twice; cut the burdock root into 0.4cm pieces with a stainless steel blade at an angle of 45° Thickness, after slicing, put the burdock slices into the compound color protection solution immediately to prevent discoloration;

[0031] Step 2. Color protection treatment of fresh-cut burdock slices: according to V C : citric acid: sodium chloride=1:2:4 mass ratio to prepare a color-protecting solution with a mass concentration of 0.35%, keep the temperature of the ...

Embodiment 3

[0036] Embodiment 3: instant burdock leisure food with cream flavor

[0037] Step 1. Selection and pretreatment of fresh burdock: choose two-year-old freshly harvested yellow burdock root, the burdock root should have no cracks, no disease spots, no fibrosis, no mechanical trauma, and uniform thickness; rinse the burdock root, and cut section; put the burdock in the water flow, peel the skin with bamboo slices or a stainless steel peeling knife, put it in clean water immediately after peeling, and rinse it twice; cut the burdock root at a 45° angle with a stainless steel blade to a thickness of 0.4cm After slicing, put the burdock slices into the compound color protection solution immediately to prevent discoloration;

[0038] Step 2. Color protection treatment of fresh-cut burdock slices: according to V C : citric acid: sodium chloride = 1:2:4 mass ratio to prepare a color-protecting solution with a mass concentration of 0.4%, keep the temperature of the color-protecting sol...

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Abstract

The invention discloses a preparation method of instant burdock snack food. According to the preparation method, fresh harvested two-year yellow burdock is selected and subjected to peeling, slicing, color protecting, brittleness-keeping, sugaring, drying and coating with sugar, and an instant burdock product is obtained. The prepared burdock has flexibility and chewiness produced through drying and sugaring, the product flavor is pure and fresh, earthy smell and obvious traditional Chinese medicine smell of the burdock are removed, natural fragrance and specific flavor of the burdock are reserved, the sweetness is appropriate, sweet greasy feeling is avoided, the product is portable and is ready-to-eat, coloring additives and antiseptic substances are not added in a production process, the product is safe and sanitary, and the shelf life of the product is prolonged through drying and vacuum packaging.

Description

technical field [0001] The invention discloses a preparation method of burdock instant snack food, which belongs to the field of snack food. Background technique [0002] Burdock (Arctium lappa L) is a 2-3 year-old Asteraceae herbaceous taproot plant with both medicinal and edible uses. Also known as Burdock Weng Cai, Burdock Vegetables, Panax Ginseng, Dalizi and so on. [0003] Burdock root is rich in nutrition, rich in inulin, cellulose, protein, calcium, phosphorus, iron and other minerals and multivitamins, and has strong health care functions. [0004] Regular consumption of burdock root can promote blood circulation, remove gastrointestinal garbage, prevent premature aging of the human body, moisturize the skin, prevent stroke and high blood pressure, cleanse the intestines and detoxify, lower cholesterol and blood sugar, and is suitable for long-term consumption by diabetics (because burdock root contains chrysanthemum Sugar), rheumatoid, antifungal have certain cur...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
CPCA23G3/48A23V2002/00A23V2200/04A23V2200/14
Inventor 张嫚张兰万国福
Owner JIANGSU FOOD & PHARMA SCI COLLEGE
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