Simple method for debitterizing and removing astringent taste of avicennia mavina(Forsk)Vierh

A technology for removing bitterness and astringency, which is applied in the direction of food ultrasonic treatment, food ingredients as taste improvers, food ingredients as taste improvers, etc. It can solve the problem that the effect of debitterness and detoxification is not optimal, which restricts the deep processing of lavender. development, the color of olive money, and the decline in taste, etc., to achieve the effect of delicious color, suitable for promotion and production, and better taste

Inactive Publication Date: 2018-04-20
黄桂月
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the unacceptable bitter taste of lanqian, which greatly reduces the edible value of lanqian, it needs to be debittered before eating.
The traditional method of removing the bitterness and astringency of lanqian is to peel it first, boil it in boiling water for 10-15 minutes, remove it, soak it in a large amount of clear water for 3-5 days, and change the water continuously during this period. To a certain extent, the bitterness and slight toxicity of Lamiana are removed, but it takes a lot of time and resources, and the color and taste of Lamiana are reduced. At the same time, the effect of debitterness and detoxification has not reached the ideal state.
Therefore, the debitterness and detoxification treatment of lavender has seriously restricted the development of lavender deep-processed product industry

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0021] A simple method for removing the bitterness and astringency of lavender, comprising the following steps:

[0022] (1) Harvesting of fresh fruit: choose to harvest mangrove chinensis fruits that are ripe, large and plump, not cracked, and free from insect damage or insect eyes;

[0023] (2) Greening of fresh fruit: Put the fresh fruit of Lavender in a mesh bag and put it into a steam disinfection tank. After the temperature in the disinfection tank reaches 96°C and maintain it for 7 minutes, take out the Lavender fruit and rinse it with tap water to cool it to room temperature; The capacity of the disinfection tank is one quarter;

[0024] (3) Peeling treatment: put the lavender fruit into a frying pan, add the hot water over the lavender fruit and simmer for 1.5 hours, remove it and soak it in clean water for 25 minutes, remove the lavender fruit and send it to a blender In the process, add clear water twice the weight of Lacarina and stir for 20 minutes, stop stirring...

Embodiment 2

[0028] A simple method for removing the bitterness and astringency of lavender, comprising the following steps:

[0029] (1) Harvesting of fresh fruit: choose to harvest mangrove chinensis fruits that are ripe, large and plump, not cracked, and free from insect damage or insect eyes;

[0030] (2) Greening of fresh fruit: Put the fresh fruit of Lavender in a mesh bag and put it into a steam disinfection tank. After the temperature in the disinfection tank reaches 98°C and maintain it for 9 minutes, take out the Lavender fruit and rinse it with tap water to cool it to room temperature; The capacity of the disinfection tank is one quarter;

[0031] (3) Peeling treatment: put the lavender fruit into a frying pan, add the hot water over the lavender fruit and simmer for 3 hours, remove it and soak it in clean water for 35 minutes, remove the lavender fruit and put it in a blender , adding clear water twice the weight of Lacaria caricae and stirring for 30 minutes, stopping the sti...

Embodiment 3

[0035] A simple method for removing the bitterness and astringency of lavender, comprising the following steps:

[0036] (1) Harvesting of fresh fruit: choose to harvest mangrove chinensis fruits that are ripe, large and plump, not cracked, and free from insect damage or insect eyes;

[0037] (2) Greening of fresh fruit: Put the fresh fruit of Lavender in a net bag and put it into a steam disinfection tank. After the temperature in the disinfection tank reaches 97°C and maintain it for 8 minutes, take out the fruit of Lavender and rinse it with tap water to cool it to room temperature; The capacity of the disinfection tank is one quarter;

[0038] (3) Peeling treatment: put the lavender fruit into a frying pan, add the hot water over the lavender fruit and simmer for 2.3 hours, remove it and soak it in clean water for 30 minutes, remove the lavender fruit and send it to a blender In the process, add clear water twice the weight of Lacaria and stir for 25 minutes, stop stirrin...

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PUM

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Abstract

The invention relates to a simple method for debitterizing and removing astringent taste of avicennia mavina(Forsk)Vierh. The simple method comprises the following steps of picking fresh fruits, performing fixation on the picked fresh fruits, performing peeling treatment, performing ultrasonic treatment, and performing soaking treatment. Compared with a conventional direct soaking technology for debitterizing and removing astringent taste of avicennia mavina(Forsk)Vierh, the simple method disclosed by the invention has the advantages that the fresh fruits are subjected to fixation, an ultrasonic wave assisting method is adopted for debitterizing and removing astringent taste of the avicennia mavina(Forsk)Vierh. The color of the obtained avicennia mavina(Forsk)Vierh after the operation of debitterizing and removing astringent taste is maintained, the bitter taste and the astringent taste are removed thoroughly, the mouth feel is good, refreshing and crispy, the sense organ effect is good, and the product quality is high and controllable. In addition, debitterizing liquid namely a sodium carbonate solution can be reused, so that resources are greatly saved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a simple and convenient method for removing bitterness and astringency from Lavender. Background technique [0002] The microscopic characteristics of Lavender are the seeds of Avicennia mavina (Forsk) Vierh, a plant of Verbenaceae. Lanqian is sweet, slightly bitter, and cool in nature, and has the effects of clearing away heat, diuresis, cooling blood and reducing fire. With the improvement of living standards, people consume a large amount of high-protein foods that have adverse effects on the body. Lam money, which is cool in nature, diuretic, and has the effect of cooling blood and reducing fire, can balance and regulate various functions of the human body. A good product with both food and medicine. [0003] Lanqian is a common name for the fruit of cotyledon soil, which is a pioneer tree species in mangroves in my country. It is often distributed in th...

Claims

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Application Information

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IPC IPC(8): A23L5/20A23L5/30
CPCA23L5/21A23L5/276A23L5/32A23V2002/00A23V2200/14A23V2200/16A23V2300/48
Inventor 黄桂月
Owner 黄桂月
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