A preliminary study on the processing technology of Chinese wolfberry vegetable roll

The tender branches and leaves of Lycium barbarum can nourish the liver and eyesight, tonify the kidney and tonify the essence, increase the activity of superoxide dismutase in liver, brain and other organs, and have the effect of anti-oxidation and anti-aging. In addition, wolfberry is rich in germanium and has anti-cancer and anti-cancer effects. We make it into a snack.

First, materials. The tender branches and leaves of Lycium barbarum were harvested in the greenhouse of Horticulture Department of Beijing Nong College in spring. Potatoes and carrots are bought from the market.

2. Experimental methods

1. The technological process of thinning vegetable roll. Raw material selection and treatment → blanching → cooling → ingredients → beating → heating concentration → scraper → drying → packaging

2. Key points of vegetable roll operation. ⑴ raw material selection and treatment: pick the tender branches and leaves of Lycium barbarum, remove and wash them. Choose fresh carrots, orange-red meat, small heart, wash. Carrots are peeled with lye, boiled with 10% sodium hydroxide lye, soaked in lye for 2 minutes, washed with clean water, scrubbed and peeled, and washed lye.

Wash and peel the potatoes. Slice the carrots and potatoes and cut the wild vegetables into sections.

⑵ blanching: blanch carrots and potatoes in boiling water for 10 minutes and Chinese wolfberry in 90 ℃ water for 1.5 minutes. Put the hot raw material into cold water to cool.

⑶ ingredients: wild vegetables, carrots and potatoes (2:1:1) 100g, sugar 50g, corn starch 18g, right amount of citric acid.

White granulated sugar is mixed into 70% concentrated sugar solution, filtered and set aside. Citric acid is mixed into 50% solution and filtered and set aside. Stir the corn starch with 10 times warm water and set aside.

⑷ beating: beat the cooled carrots, potatoes and Chinese wolfberry into a beater, beat them into mud and set aside.

⑸ heating concentration: first put the mud into the basin, heat, and then add the concentrated sugar solution step by step. Then add the corn starch and heat until the starch is gelatinized and the slurry is sticky. Finally, add 2.5ml citric acid solution. When the slurry is thick, it can be put out of the pot. Pay attention to constantly stirring when heating and concentrating to prevent the bottom from sticking.

⑹ scraper: pour the concentrated paste into a stainless steel plate and scrape it into a 0.3cm sheet with wood strips.

⑺ drying: put the stainless steel plate in the oven at 70 ℃, after about 6 hours, bake until the fruit pulp is tough and not stick to the hand. Shovel the sheet from around the stainless steel plate with a shovel, lift it gently with your hand, and slice it after cooling. Roll it into a roll. Packing.

3. Finished product. The product is yellowish green, soft color, certain toughness, non-stick teeth, sweet and sour palatable.