Detailed processing technology of goji berry vegetable rolls
The tender branches and leaves of goji berry can nourish the liver and improve eyesight, tonify the kidney and enhance essence, increase the activity of superoxide dismutase in organs such as the liver and brain, and have antioxidant and anti-aging effects. In addition, goji berry is rich in germanium and also has anti-cancer effects. We made it into a casual snack food.
1. Materials. The tender branches and leaves of goji berry were harvested in spring from the greenhouse of the Department of Horticulture, Beijing Nongxueyuan. Potatoes and carrots were purchased from the market.
2. Experimental methods
1. Vegetable roll process flow. Raw material selection and processing -> blanching -> cooling -> ingredient mixing -> pulping -> heating and concentration -> spreading into sheets -> drying -> packaging
2. Key operating points for vegetable rolls. (1) Raw material selection and processing: Pick the tender branches and leaves of goji berry, remove impurities, and wash clean. Select fresh carrots with orange-red flesh and a small core, and wash clean. Peel the carrots with an alkaline solution: heat a 10% sodium hydroxide alkaline solution to boiling, soak the carrots in the alkaline solution for 2 minutes, then remove them, rinse with clean water, rub off the peel, and wash off the alkaline solution.
Wash and peel the potatoes. Cut the carrots and potatoes into slices, and cut the wild vegetables into sections.
(2) Blanching: Put the carrots and potatoes into boiling water and blanch for 10 minutes, and put the goji berry into 90°C water and blanch for 1.5 minutes. Put the blanched raw materials into cold water to cool.
(3) Ingredients: wild vegetables, carrots and potatoes (2:1:1) 100 grams, white granulated sugar 50 grams, corn starch 18 grams, citric acid as appropriate.
Prepare the white granulated sugar into a 70% concentrated sugar liquid, filter, and set aside. Prepare the citric acid into a 50% solution, filter, and set aside. Mix the corn starch evenly with 10 times the amount of warm water, and set aside.
(4) Pulping: Put the cooled carrots, potatoes, and goji berry into a pulping machine and pulp them. After pulping into a paste, set aside.
(5) Heating and concentration: First put the paste into a basin, heat it, then add the concentrated sugar liquid in portions. Then add the corn starch liquid and heat until the starch gelatinizes and the slurry becomes viscous. Finally, add 2.5 milliliters of citric acid solution. When the slurry becomes viscous, it can be removed from the heat. Note that during heating and concentration, it must be stirred continuously to prevent burning at the bottom.
(6) Spreading into sheets: Pour the concentrated paste onto a stainless steel tray and spread it into a 0.3 cm thin sheet with a wooden strip.
(7) Drying: Put the stainless steel tray into a drying oven at a temperature of 70°C. After about 6 hours, dry until the fruit pulp is tough and not sticky to the hand. Use a spatula to loosen the thin sheet from around the edges of the stainless steel tray, gently lift it with your hands, and after cooling, cut it into slices, roll into rolls, and package.
3. Finished product. The product is yellow-green in color, with a soft color, a certain toughness, does not stick to the teeth, and has a pleasant sweet-and-sour taste.