CN110651978A - Method for processing lily crisp heart by cold-hot temperature difference three-section microwave method - Google Patents
Method for processing lily crisp heart by cold-hot temperature difference three-section microwave method Download PDFInfo
- Publication number
- CN110651978A CN110651978A CN201911080397.9A CN201911080397A CN110651978A CN 110651978 A CN110651978 A CN 110651978A CN 201911080397 A CN201911080397 A CN 201911080397A CN 110651978 A CN110651978 A CN 110651978A
- Authority
- CN
- China
- Prior art keywords
- crisp
- lilium brownii
- lily
- cold
- lilium
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000234435 Lilium Species 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims abstract description 36
- 240000008058 Lilium brownii Species 0.000 claims abstract description 23
- 235000015982 Lilium brownii Nutrition 0.000 claims abstract description 23
- 230000001007 puffing effect Effects 0.000 claims abstract 2
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 238000005070 sampling Methods 0.000 claims description 2
- 235000011888 snacks Nutrition 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 239000000654 additive Substances 0.000 claims 1
- 230000000996 additive effect Effects 0.000 claims 1
- 230000018044 dehydration Effects 0.000 abstract 1
- 238000006297 dehydration reaction Methods 0.000 abstract 1
- 235000000832 Ayote Nutrition 0.000 description 11
- 235000009854 Cucurbita moschata Nutrition 0.000 description 11
- 240000001980 Cucurbita pepo Species 0.000 description 11
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 11
- 235000015136 pumpkin Nutrition 0.000 description 11
- 238000005516 engineering process Methods 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A method for processing lily crisp cores by a cold-hot temperature difference three-section microwave method belongs to the technical field of agricultural product processing. In order to improve the added value of low commodity value and the like of the external lilium brownii and solve the problem that the lilium brownii processed by the conventional dried lily has hard taste and can not be directly eaten, the method processes the lilium brownii into the lilium brownii crisp core with crisp instant taste and fills the market blank, and the method integrates the cleaned lilium brownii into the lilium brownii by a needling process, a cold and hot temperature difference dehydration process and a microwave baking and puffing process to obtain the pure natural additive-free instant and crisp lilium brownii crisp core.
Description
Technical Field
Belongs to the technical field of food processing, and particularly relates to a method for processing a snack by using lilium brownii balls.
Background
The Lanzhou lily is a perennial herb of Liliaceae, has large bulb, white color, dense scale, rich and delicate meat quality, sweet and delicate flavor, rich starch, sugar, protein, various vitamins and trace elements, and high nutrition and health care value.
The method for processing the pumpkin in Lanzhou has a long planting history, the underground stem of the pumpkin is occluded by dozens of pieces of scales, the pumpkin is synthesized by hundreds of pieces, the pumpkin is characterized by containing acceptable everything and has the drug effects of invigorating stomach, tonifying deficiency, eliminating phlegm, nourishing yin and the like, the Lanzhou lily is well-tolerated to be dry and suitable for being planted in alpine mountainous areas above the altitude of 2000m, the lily is cold in climate, large in day-night temperature difference and less in plant diseases and insect pests, dry matters of the lily accumulate more, the color is white, the meat is rich and delicate, the taste is delicious, the nutrition is rich, the residual lily scales in the processing process of the Lanzhou lily and the processing fresh lily are mostly discarded due to poor taste, no commercial value, most of the lily is abandoned, the leftover materials such as lily pieces, root pieces, no beneficial ground are discarded, the environment pollution is caused, the method for processing the lily by using the biological fermentation technology CN 03163 discloses a method for processing the pumpkin with biological fermentation technology, the pumpkin is a method for processing the pumpkin by adding the distilled liquor of the lily, the lily pieces, the pumpkin, the distilled liquor of the lily, the pumpkin, the distilled liquor of the pumpkin, the pumpkin is inoculated with the distilled liquor of lily, the distilled liquor is inoculated into the honey, the honey.
In China, a great number of lily processing patents exist, and the method integrates various processing technologies into a set of lily crisp heart processing method aiming at the foreign product lily globules with low commodity value and has not been reported yet.
Disclosure of Invention
In order to improve the added value of lilies with low commodity value and the like of other products and solve the problem that the lilies processed by the conventional dried lilies are hard in taste and cannot be directly eaten, the lilies are processed into lilies with crisp instant taste by the method, and the market blank is filled.
Drawings
FIG. 1 is a process flow diagram of the present invention
Detailed Description
1, cleaning lilium brownii with low commodity value and the like and removing inedible parts for later use;
2, needling the lilium brownii obtained in the step one by using a needle plate or a needle machine to obtain the lilium brownii with small micropores;
step 3, pouring the needled lilium brownii obtained in the step two into a microwave dryer for microwave heating for 5-8 min, and then quickly cooling the lilium brownii with cold air at the temperature of-10-0 ℃ to obtain the lilium brownii with 60-75% of water removed;
and step four, pouring the lilies obtained in the step three into a microwave dryer again for drying and baking for 3-10 min, sampling and checking, stopping microwave heating until the lilies are crisp, cooling to room temperature, and inflating and packaging to obtain the instant crisp and original-color lilies crisp heart processed by the method through the three-stage microwave method with the cold-hot temperature difference.
Claims (2)
1. A method for processing lily crisp cores by a cold-hot temperature difference three-section microwave method is characterized by comprising the following steps: the method is characterized in that the clean lilium brownii is processed with high added value by integrating a needling process, a microwave baking process and a cold-hot temperature difference puffing process, the lilium brownii processed by the method has the characteristics of instant eating, crisp property, primary color and no additive
1) Cleaning lily with low commodity value and other products, and removing inedible parts for later use;
2) pricking the lilium brownii obtained in the step 1) with a needle plate or a needle machine to obtain lilium brownii with small micropores;
3) pouring the lilium muricatum obtained in the step 2) into a microwave dryer for microwave heating for 5-8 min, and then quickly dehydrating with cold air at-10-0 ℃ to obtain the lilium muricatum without 60-75% of water;
4) pouring the lilium brownii obtained in the step 3) into a microwave dryer again for drying and baking for 3-5 min, sampling and checking, stopping microwave heating until the lilium brownii is crisp, cooling to room temperature, and inflating and packaging to obtain the instant crisp primary-color lilium brownii crisp heart processed by the method through the three-section microwave method with the cold-hot temperature difference.
2. The method for processing the lily crispy heart by the cold-hot temperature difference three-section microwave method according to claim 1, wherein the method comprises the following steps: the lily crisp heart is instant, crisp, original-color and additive-free lily snack food which is obtained by processing and treating lilium brownii with low commodity value and equal-grade appearance and the remaining central lilium brownii in the processing process of lily large slices.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911080397.9A CN110651978A (en) | 2019-11-07 | 2019-11-07 | Method for processing lily crisp heart by cold-hot temperature difference three-section microwave method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911080397.9A CN110651978A (en) | 2019-11-07 | 2019-11-07 | Method for processing lily crisp heart by cold-hot temperature difference three-section microwave method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110651978A true CN110651978A (en) | 2020-01-07 |
Family
ID=69043426
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911080397.9A Pending CN110651978A (en) | 2019-11-07 | 2019-11-07 | Method for processing lily crisp heart by cold-hot temperature difference three-section microwave method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110651978A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6368624B1 (en) * | 1990-06-13 | 2002-04-09 | Yurika Incorporated | Tableted product prepared by vacuum freeze-drying of a plant belonging to genus aloe of family Liliaceae and the method for producing same |
| CN101331895A (en) * | 2008-07-26 | 2008-12-31 | 龙山县天缘食品科技开发有限公司 | Sulphur-free dried lily bulb production method |
| CN101816398A (en) * | 2010-04-07 | 2010-09-01 | 集美大学 | Preparation method of microwave vacuum puffing pumpkin chips |
| CN104206517A (en) * | 2013-05-31 | 2014-12-17 | 王德荣 | Dried lily bulb microwave vacuum processing technology |
| CN104920731A (en) * | 2015-06-30 | 2015-09-23 | 贵州省果树科学研究所 | Microwave drying method for preparation of pitaya flower tea |
| CN109315720A (en) * | 2017-08-01 | 2019-02-12 | 兰州大学淮安高新技术研究院 | Puffed instant dried lily and preparation method thereof |
-
2019
- 2019-11-07 CN CN201911080397.9A patent/CN110651978A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6368624B1 (en) * | 1990-06-13 | 2002-04-09 | Yurika Incorporated | Tableted product prepared by vacuum freeze-drying of a plant belonging to genus aloe of family Liliaceae and the method for producing same |
| CN101331895A (en) * | 2008-07-26 | 2008-12-31 | 龙山县天缘食品科技开发有限公司 | Sulphur-free dried lily bulb production method |
| CN101816398A (en) * | 2010-04-07 | 2010-09-01 | 集美大学 | Preparation method of microwave vacuum puffing pumpkin chips |
| CN104206517A (en) * | 2013-05-31 | 2014-12-17 | 王德荣 | Dried lily bulb microwave vacuum processing technology |
| CN104920731A (en) * | 2015-06-30 | 2015-09-23 | 贵州省果树科学研究所 | Microwave drying method for preparation of pitaya flower tea |
| CN109315720A (en) * | 2017-08-01 | 2019-02-12 | 兰州大学淮安高新技术研究院 | Puffed instant dried lily and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102640949B (en) | Plateau pecan processing method | |
| CN103385463A (en) | Dry pulp segment product of fresh Siraitia grosvenorii fruits and processing technology thereof | |
| CN106578850A (en) | Dehydrated daylily production method | |
| CN110651978A (en) | Method for processing lily crisp heart by cold-hot temperature difference three-section microwave method | |
| CN106212849A (en) | A kind of compound dried meat of sterculia nobilis's core body-building fruit and preparation method thereof | |
| KR101229959B1 (en) | Preparation method for nuddle using spaghetti squash and the nuddle thereby | |
| CN103947719A (en) | Snow rice cakes for reducing fat and losing weight and preparation method thereof | |
| CN103549548A (en) | Production method of vinasse-made gingko flavored food | |
| CN105661396A (en) | Preparation method of flavored dried cherries | |
| CN107136449A (en) | A kind of gumbo product containing white tea and preparation method thereof | |
| CN106259679A (en) | A kind of compound dried meat of Semen Coicis body-building fruit and preparation method thereof | |
| CN106342974A (en) | Aloe and lonicera fragrantissima fruit combined preserved fruit and preparation method thereof | |
| CN106259663A (en) | A kind of compound dried meat of Fructus Jujubae body-building fruit and preparation method thereof | |
| CN104957556A (en) | Fragrant and sweet fruity bamboo shoot strip and preparation method thereof | |
| CN106259654A (en) | A kind of compound dried meat of Arillus Longan body-building fruit and preparation method thereof | |
| CN106259661A (en) | A kind of compound dried meat of Semen Euryales body-building fruit and preparation method thereof | |
| CN106259653A (en) | A kind of compound dried meat of Fructus Citri sinensis body-building fruit and preparation method thereof | |
| CN106259689A (en) | A kind of Hawaii compound dried meat of kernel body-building fruit and preparation method thereof | |
| CN107279894A (en) | A kind of processing method of bean pear haw berry cream | |
| CN106259635A (en) | A kind of compound dried meat of Fructus Hordei Vulgaris body-building fruit and preparation method thereof | |
| CN106417497A (en) | Pawpaw and Lonicera fragrantissima subsp. Standishii composite preserved fruit and preparation method thereof | |
| CN106417851A (en) | Emblica officinalis-lonicera fragrantissima fruit composite preserved fruit and preparation method thereof | |
| CN106332936A (en) | Pinto bean-Lonicera fragrantissima subsp. standishii fruit composite preserved product and preparation method thereof | |
| CN106259647A (en) | A kind of milk fruit compound dried meat of body-building fruit and preparation method thereof | |
| CN106417458A (en) | Meiren watermelon and lonicera fragrantissima fruit compound preserved fruits and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200107 |