阅读说明：本技术 恰玛古粉及其制备方法 (Qamgur powder and preparation method thereof ) 是由 王新平 廖向阳 张帆 于 2020-06-17 设计创作，主要内容包括：本发明公开了恰玛古粉及其制备方法,包括如下步骤：A、第一步：将所需要量的恰玛古经过精选、去除表皮及非食用部分、清洗后,切片至2厘米至2.5厘米厚,然后用高压蒸汽进行蒸熟,将蒸熟的恰玛古片进行打浆,过40目筛过滤得到恰玛古浆；B、第二步：以制得一吨的最终产品量计,将20千克至25千克的水果粉、0.3千克至0.4千克的维生素C加入到50千克至100千克的温度为70摄氏度至75摄氏度的纯净水中。本发明通过设置草莓粉、蓝莓粉、苹果粉、水蜜桃粉、香蕉粉等,可制成不同口味的恰玛古粉,使消费者根据自身的口味喜好,而选择不同口味的恰玛古粉,使恰玛古粉的口味增多,消费者服用恰玛古粉时的口感较好。(The invention discloses Qamgur powder and a preparation method thereof, and the Qamgur powder comprises the following steps: A. the first step is as follows: selecting a required amount of Brassica rapa, removing epidermis and non-edible parts, cleaning, slicing to a thickness of 2 cm-2.5 cm, steaming with high-pressure steam, pulping the steamed Brassica rapa slices, and filtering with a 40-mesh sieve to obtain Brassica rapa pulp; B. the second step is that: based on the amount of the finished product obtained for one ton, 20 kg to 25 kg of fruit powder, 0.3 kg to 0.4 kg of vitamin C are added to 50 kg to 100 kg of purified water at a temperature of 70 ℃ to 75 ℃. According to the invention, the Qamgur powder with different tastes can be prepared by arranging the strawberry powder, the blueberry powder, the apple powder, the juicy peach powder, the banana powder and the like, so that consumers can select the Qamgur powder with different tastes according to taste preferences of the consumers, the taste of the Qamgur powder is increased, and the taste of the Qamgur powder when the consumers take the Qamgur powder is better.)

1. The Qamgur powder and the preparation method thereof are characterized in that: the method comprises the following steps:

A. the first step is as follows: selecting a required amount of Brassica rapa, removing epidermis and non-edible parts, cleaning, slicing to a thickness of 2 cm-2.5 cm, steaming with high-pressure steam, pulping the steamed Brassica rapa slices, and filtering with a 40-mesh sieve to obtain Brassica rapa pulp;

B. the second step is that: adding 20 to 25 kg of fruit powder and 0.3 to 0.4 kg of vitamin C into 50 to 100 kg of purified water with the temperature of 70 to 75 ℃ based on the finished product amount of one ton to be prepared, preparing a liquid with fruit flavor, stirring and mixing the liquid with 800 to 880 kg of chamigrenal syrup, and fixing the volume with the purified water to obtain a mixed solution;

C. the third step: homogenizing the mixed solution obtained in the second step, sterilizing and cooling to 8-12 ℃;

D. the fourth step: concentrating the cooled mixed liquor obtained in the third step by using a low-temperature vacuum concentration device to obtain the Qamgur sauce until the soluble solid content of the Qamgur sauce is 30Brix to 36 Brix;

E. the fifth step: freeze-drying the Qamgur sauce obtained in the fourth step by using vacuum freeze-drying equipment until the water content is 3.0-5.0% by mass;

F. and a sixth step: and (4) crushing the material obtained in the fifth step, and sieving the crushed material by a sieve of 100 meshes to 200 meshes to obtain the Qamgur powder with fruit flavor.

2. The qamgur powder and the preparation method thereof according to claim 1, wherein: in the second step, the fruit powder can be one of strawberry powder, blueberry powder, apple powder, juicy peach powder, banana powder and the like, and can be prepared into Qamgur powder with different tastes.

3. The qamgur powder and the preparation method thereof according to claim 1, wherein: in the third step, the homogenization pressure is 16MPa, and the sterilization is pasteurization treatment at 70 to 75 ℃ for 30 to 40 seconds.

4. The qamgur powder and the preparation method thereof according to claim 1, wherein: in the first step, the steaming temperature of the Qamgur tablets is 110-115 ℃, and the steaming duration of the Qamgur tablets is 15-20 minutes.

Technical Field

The invention relates to the technical field of Qamgur preparation, in particular to Qamgur powder and a preparation method thereof.

Background

The method is characterized in that Brassica napus, a traditional Chinese medicine named Brassica napus, hypocotyls of Brassica napus and the upper part of a main root expand to form fleshy roots, the fleshy roots are oblate to conical, white or purple in peel, white or light yellow in flesh, stems are shortened in vegetative growth period, leaves are full-edge or big-end feather cracked, the leaves are blue-green in color, a small amount of white wax powder is grown on the leaves, hairy antler, 12-18 rosette leaves, hemicycle petioles of the leaves, 5-8 pairs of small-side cracked leaves are grown on the upper part, the general inflorescence, complete flowers and yellow petals, and the fruits are siliques, round seeds and brown.

The existing Qamgur powder does not have the function of multiple tastes, so that when the Qamgur powder is taken, the taste of the Qamgur powder is too single, so that a consumer has a poor taste when taking the Qamgur powder, and the diversified requirements of the consumer on the Qamgur powder cannot be met.

Disclosure of Invention

Technical problem to be solved

Aiming at the defects of the prior art, the invention provides the Qamgur powder and the preparation method thereof, and the Qamgur powder has the advantages of being capable of preparing Qamgur powder with different tastes and improving the mouthfeel of the Qamgur powder, so as to solve the problems in the background art.

(II) technical scheme

In order to achieve the purpose, the invention provides the following technical scheme: the Qamgur powder and the preparation method thereof comprise the following steps:

A. the first step is as follows: selecting a required amount of Brassica rapa, removing epidermis and non-edible parts, cleaning, slicing to a thickness of 2 cm-2.5 cm, steaming with high-pressure steam, pulping the steamed Brassica rapa slices, and filtering with a 40-mesh sieve to obtain Brassica rapa pulp;

B. the second step is that: adding 20 to 25 kg of fruit powder and 0.3 to 0.4 kg of vitamin C into 50 to 100 kg of purified water with the temperature of 70 to 75 ℃ based on the finished product amount of one ton to be prepared, preparing a liquid with fruit flavor, stirring and mixing the liquid with 800 to 880 kg of chamigrenal syrup, and fixing the volume with the purified water to obtain a mixed solution;

C. the third step: homogenizing the mixed solution obtained in the second step, sterilizing and cooling to 8-12 ℃;

D. the fourth step: concentrating the cooled mixed liquor obtained in the third step by using a low-temperature vacuum concentration device to obtain the Qamgur sauce until the soluble solid content of the Qamgur sauce is 30Brix to 36 Brix;

E. the fifth step: freeze-drying the Qamgur sauce obtained in the fourth step by using vacuum freeze-drying equipment until the water content is 3.0-5.0% by mass;

F. and a sixth step: and (4) crushing the material obtained in the fifth step, and sieving the crushed material by a sieve of 100 meshes to 200 meshes to obtain the Qamgur powder with fruit flavor.

Preferably, in the second step, the fruit powder can be one of strawberry powder, blueberry powder, apple powder, juicy peach powder, banana powder and the like, and the chamigaeus powder with different tastes can be prepared.

Preferably, in the third step, the homogenization pressure is 16MPa, and the sterilization is a pasteurization treatment at 70 to 75 degrees celsius for 30 to 40 seconds.

Preferably, in the step one, the steaming temperature of the brassica rapa tablet is 110-115 ℃, and the steaming time of the brassica rapa tablet is 15-20 minutes.

(III) advantageous effects

Compared with the prior art, the invention provides the Qamgur powder and the preparation method thereof, and the Qamgur powder has the following beneficial effects:

according to the invention, the Qamgur powder with different tastes can be prepared by arranging the strawberry powder, the blueberry powder, the apple powder, the juicy peach powder, the banana powder and the like, so that consumers can select the Qamgur powder with different tastes according to taste preferences of the consumers, the taste of the Qamgur powder is increased, the taste of the Qamgur powder when the consumers take the Qamgur powder is better, and diversified requirements of the consumers on the Qamgur powder can be met.

Detailed Description

The following will clearly and completely describe the technical solutions in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

All the components of the present invention are standard components commonly used or known to those skilled in the art, and the structure and principle thereof can be known to those skilled in the art through technical manuals or through routine experimentation.