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Black sesame and ginseng crisp chips and making method thereof

A technology of black sesame and black sesame powder, which is applied in the direction of food ingredients as taste improvers, functions of food ingredients, food drying, etc., can solve the problems that restrict the consumption and promotion of ginseng products, achieve good taste and appearance, enhance memory, Ease of consumption

Inactive Publication Date: 2018-07-06
INST OF SPECIAL ANIMAL & PLANT SCI OF CAAS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few processed products of raw ginseng on the market, which restricts the consumption and promotion of ginseng products

Method used

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  • Black sesame and ginseng crisp chips and making method thereof
  • Black sesame and ginseng crisp chips and making method thereof
  • Black sesame and ginseng crisp chips and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1. Fresh ginseng is cut into thin slices of 2 mm, and the fresh ginseng slices that have been cut are spread flatly in the preparation liquid, and the preparation liquid is made up of the following raw materials of mass fraction: black sesame powder 6%, milk powder 10%, edible Tapioca starch 12%, maltodextrin 20% and xylitol 1.5%, the rest is water. Then put it into a vacuum drying oven, under the conditions of 50°C and 0.1MPa, vacuum fill it for 45 minutes, take it out for shaping, put it in -75°C for pre-freezing for 3 hours, take it out and put it in a vacuum freeze drying oven at -45°C for 60 hours to obtain black sesame ginseng crisps, such as figure 1 As shown in A.

Embodiment 2

[0019] Embodiment 2. Fresh ginseng is cut into thin slices of 2 mm, and the fresh ginseng slices that have been cut are flatly spread in the preparation solution, and the preparation solution is composed of the following raw materials in mass fractions: black sesame powder 5%, milk powder 8%, edible Tapioca starch 10%, maltodextrin 15% and xylitol 1%, the rest is water. Then put it into a vacuum drying oven, under the conditions of 45°C and 0.1MPa, vacuum fill it for 40 minutes, take it out for shaping, put it in -80°C for pre-freezing for 2 hours, take it out and put it in a vacuum freeze drying oven at -50°C for 48 hours to obtain black sesame ginseng crisps, such as figure 1 Shown in B.

Embodiment 3

[0020] Embodiment 3. Fresh ginseng is cut into thin slices of 2 mm, and the fresh ginseng slices that have been cut are flatly spread in the preparation liquid, and the preparation liquid is made up of the following raw materials of mass fraction: black sesame powder 4%, milk powder 6%, edible Tapioca starch 8%, maltodextrin 10% and xylitol 0.5%, the rest is water. Then put it into a vacuum drying oven, under the conditions of 45°C and 0.08MPa, vacuum fill for 30 minutes, take it out for shaping, put it in -85°C for pre-freezing for 1 hour, take it out and put it in a vacuum freeze drying oven at -55°C for 24 hours to obtain black sesame ginseng crisps, such as figure 1 C shown.

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PUM

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Abstract

The invention discloses black sesame and ginseng crisp chips and a making method thereof, and belongs to the technical field of ginseng product processing. The black sesame and ginseng crisp chips provided by the invention aim at the problem of the deep processing of ginseng raw food products. The black sesame and ginseng crisp chips are made through the steps of soaking fresh ginseng slices intoblack sesame blending fluid, performing vacuum filling and performing freezing, wherein the black sesame blending fluid consists of the following raw materials in percentage by mass: 4%-6% of black sesame powder, 6%-10% of milk powder, 8%-12% of edible tapioca starch, 10%-20% of maltodextrin, 0.5%-1.5% of xylitol and the balance of water; the filling temperature is 40 DEG C-50 DEG C; the vacuum degree is 0.08MPa-0.1MPa; the filling time is 30min-45min; and the freezing is performed in a manner of performing pre-freezing at minus 85 DEG C-minus 75 DEG C for 1h-3h, and performing freeze-drying at minus 55 DEG C-minus 45 DEG C for 24h-60h. The making method disclosed by the invention is suitable for the production and processing of ginseng raw food products.

Description

technical field [0001] The invention relates to the technical field of ginseng product processing, in particular to black sesame ginseng chips and a preparation method thereof. Background technique [0002] Ginseng has been a precious traditional Chinese medicine since ancient times. It has the functions of calming the mind, nourishing qi and blood, and improving immunity. Since ginseng was approved as a new resource food in 2012, foods processed with ginseng as raw materials have emerged in an endless stream, but most people think that eating Ginseng is easy to get angry. According to the "Compendium of Materia Medica", "Ginseng is used when it is raw, it is cool, and it is used when it is cooked." Raw ginseng has the effect of clearing the lungs, strengthening the spleen, purging fire and nourishing qi. However, there are few processed products of raw ginseng on the market, which restricts the consumption and promotion of ginseng products. Contents of the invention [0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/10A23L25/00A23L29/30A23L29/00A23L5/10A23L5/00
CPCA23L5/00A23L5/17A23L25/30A23L29/00A23L29/30A23L29/35A23L29/37A23L33/10A23V2002/00A23V2200/322A23V2200/14A23V2300/20A23V2300/10
Inventor 曲迪孙印石
Owner INST OF SPECIAL ANIMAL & PLANT SCI OF CAAS
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