CN101015304A - Swelling pineapple and preparation thereof - Google Patents
Swelling pineapple and preparation thereof Download PDFInfo
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- CN101015304A CN101015304A CNA2006101653481A CN200610165348A CN101015304A CN 101015304 A CN101015304 A CN 101015304A CN A2006101653481 A CNA2006101653481 A CN A2006101653481A CN 200610165348 A CN200610165348 A CN 200610165348A CN 101015304 A CN101015304 A CN 101015304A
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Abstract
The invention discloses a bulking pineapple and the preparing method. Said method comprises following steps: putting pineapple caro into bulking tank for temperature changing and pressure difference bulking, that is to decrease pressure instantly to vacuum condition at 90-110 Deg. C and 0.1- 0.3 MPa; reducing temperature to 70-90 Deg. C; drying 100- 140 min, cooling at 10- 20 Deg. C for 30- 60 minutes and getting bulking pineapple. The invention is characterized by no coloring matter and other addictives, purity and maintenance of color and taste of original fruit.
Description
Technical field
The present invention relates to a kind of swelling pineapple and preparation method thereof.
Background technology
Pineapple generally is pineapple again, and kind pears, dew pocket are the famous fruit of the torrid zone and subtropical zone.Pineapple fruit shape is attractive in appearance, and the juice multi-flavor is sweet, and peat-reek is arranged, and is the fruit that is loved by the people.
Pineapple fruit is nutritious, except that containing reduced sugar, sucrose, protein, crude fibre and organic acid, also contains the vitamin such as vitamin C, carrotene, thiamine, niacin of needed by human in the pulp.And easily be the trace element such as calcium, iron, magnesium of absorption of human body.The protease that pineapple fruit juice, pericarp and stem contained can help the digestion of protein, improves a poor appetite; Treatment multiple inflammation, indigestion, diuresis are arranged in the medical treatment, stimulate the menstrual flow, drive effect such as parasite, neural and stomach are had certain medical function.
Because pineapple is a kind of of not anti-fortune, so pineapple is commonly used to process can, Normal juice, inspissated juice, jam, preserved fruit etc.Existing processing method is bigger to the nutritional labeling destructiveness of raw material, the normal stability of using additive to increase product in the process.Green, natural fruit and vegetable crisp chip processing is that a new trend, particularly product of garden stuff processing industry is not used any additives in process.Present stage, the fruit and vegetable crisp chip process technology mainly contained vacuum frying, microwave drying and freeze drying etc., the fruit and vegetable food of the fried processing of against vacuum, owing to, fat residue is arranged in the product, and through producing harmful material after the fried processing through fried processing; Though better through microwave drying or freeze drying product processed product proterties, the process equipment expense drop into and the energy consumption consumption rate bigger, be unfavorable for the popularization of technology and widely-used.
Summary of the invention
The purpose of this invention is to provide a kind of swelling pineapple and preparation method thereof.
The method for preparing swelling pineapple provided by the present invention, be pineapple pulp to be positioned over carry out changing temperature-pressure-difference and puffing in the Bulking tank, the step of described changing temperature-pressure-difference and puffing is for being upgraded to 90 ℃～110 ℃ with temperature earlier, and pressure is upgraded to 0.1-0.3MPa, and moment is depressurized to vacuum state then; Cool the temperature to 70-90 ℃; Dry 100-140min at last at 10-20 ℃, cooled off 30-60 minute, obtained swelling pineapple.
Temperature is preferably 95 ℃ before the described changing temperature-pressure-difference and puffing step-down, and pressure is preferably 0.2MPa, keeps 5 minutes; The vacuum of described vacuum state is 0 to-0.1, is preferably-0.098; The temperature of described drying is preferably 85 ℃, is preferably 110min drying time; The temperature of described cooling is preferably 15 ℃, is preferably 40min cool time.
The step of described changing temperature-pressure-difference and puffing also is included in temperature is upgraded to 90 ℃～110 ℃, after pressure is upgraded to 0.1-0.3MPa, keeps this temperature and pressure below 15 minutes or 15 minutes.
Described moment, depressurization step was to vacuumize step-down by vacuum tank.
Described step comprises that also described pineapple pulp being carried out pre-dried to its water content before expanded is 35%-45%, and described percentage composition is a weight percentage.
The temperature of described pre-dried is 50-70 ℃, and the time is 8-14h.
Comprise also in the described method pineapple pulp after predrying carried out equal wet process that described equal wet process is pineapple pulp to be placed on store 4-8h in the closed container.
Described pineapple pulp is that pineapple is cleaned, peeling, harder core in the middle of going, and cutting the pineapple fruit grain, fruit bar or the chankings that obtain.
In order to make taste better, described method is carried out preliminary treatment to pineapple pulp before also being included in pre-dried, described pre-treatment step is to be to soak in the 75%-85% sugar juice 2-4 hour pineapple pulp at the quality percentage composition, drains, and removes the liquid glucose on pulp surface again with clear water.
Described sugar juice can be maltose solution, sucrose solution, fructose soln, oligosaccharide solution etc.
Said method is suitable for the pineapple of all kinds, plants as refreshing gulf kind, Bali kind, Sarawak's kind, queen etc.
The swelling pineapple of method for preparing also is the scope that the present invention protected.
Method of the present invention adopts predrying and the method changing temperature-pressure-difference and puffing drying is made swelling pineapple fruit grain (bar or sheet).In puffing process, pineapple fruit grain (bar or sheet) scatters and disappears because of the instant vaporization of organization internal moisture, causes in the raw cell or the uniform alveolate texture of iuntercellular expansion formation, make product that good crisp brittleness be arranged, can melt rapidly in mouth after edible, mouthfeel is good, easily digestion.The quality of this even porous also makes product be easy to suction, and good rehydration is arranged.Product does not add pigment and other additives etc. in process, kept the color and the local flavor of former fruit as far as possible, and is pure natural, safety and sanitation.
Swelling pineapple of the present invention fruit grain (bar or sheet) is without technology such as broken, as to squeeze the juice, concentrate, compare with products such as pineapple juice, pineapple powder, can keep and concentrate the multiple nutrients composition in the fresh fruit preferably, as sugar part, vitamin, cellulose and mineral matter etc.Water content≤5% of the swelling pineapple fruit grain (bar or sheet) of method preparation of the present invention, sugar content≤60%, Vc content 〉=35.6mg/100g, crude fiber content≤6%, protein content≤5.5%, fat content≤0.85%.Swelling pineapple water content of the present invention adds the sugar content height of pineapple product generally 3%～5%, makes the water activity of dilated product lower, is unfavorable for the growth of microorganism breeding, can long preservation.In addition, adopt the pineapple fruit grain (bar or sheet) of changing temperature-pressure-difference and puffing in process, not pass through the fried processing of high temperature, there be not the residual of grease in the product, this is different with the product maximum of fried processing, also be the advantage of this product maximum, and product has overcome fried fruit and vegetable food, and a small amount of grease is difficult for storing because of containing, the variable of inferior quality shortcoming of local flavor.
The method of changing temperature-pressure-difference and puffing drying of the present invention is as the new technique of a kind of fruit and vegetable crisp chip processing, to fruit and vegetable materials directly dry, expanded, farthest kept the nutrition and the local flavor of raw material.Do not use any additives in its process, and avoided fried product to contain the shortcoming of a small amount of grease, product quality is near cryodesiccated product.Puffed fruit-vegetable equipment compare with freeze drying equipment have that applicability is wide, price is low, simple to operate, be easy to characteristics such as control, these advantages help the popularization and the use of changing temperature-pressure-difference and puffing technology.
Pineapple popped corn grain of the present invention (bar or sheet) can carry and instant directly as producing novel, natural, green puffed leisure food or breakfast accesary foods; In addition, this dilated product also can be further through producing the fruit vegetable nutrient powder after the ultramicro grinding, as the raw material of producing new function food (being particularly useful for children or the elderly); Pineapple ultra micro powder also can directly be allocated as health drink.
The specific embodiment
Method described in the following embodiment if no special instructions, is conventional method.
The described percentage composition of following method if no special instructions, is the quality percentage composition.
The principle of the inventive method: the changing temperature-pressure-difference and puffing drying system mainly is made up of Bulking tank and big 5～10 times vacuum tank of volume ratio Bulking tank.Earlier the pineapple raw material is carried out predryingly, (this processing can make the pineapple raw material reach a state that is easy to deformation to be dried to moisture and to be 35%～45%; And this stage also is the process of a dehydration, saves vacuum drying energy consumption of later stage; What and expansion effect of water content has direct relation after this stage drying), then, pineapple is placed in the pressurized tank, the pressurization of heating after sealing, (make and produce a pressure differential between Bulking tank and the vacuum system when the jar internal pressure rises to 0.1～0.3Mpa, this pressure differential is the power of moisture flash evapn in the material), (this temperature made material place and an overheated and softening state when temperature reached 90-110 ℃, make material be easy to deformation, be convenient to expanded), stagnate 0-15min (making the temperature on material surface reach the temperature that sets), open the relief valve that connects Bulking tank and vacuum tank (vacuum tank vacuumizes in advance) subsequently rapidly, because moment step-down in the pressurized tank, make material internal moisture flash evapn, cause the fruits and vegetables tissue to form uniform alveolate texture and (be in the state of a drying shrinkage through the material itself after predrying, because moment is opened relief valve, moisture moment in the material is escaped to the vacuum system direction, the material that drives drying shrinkage simultaneously swells, when having finished the material dewatering process, make material reach a fluffy state).Keep vacuum state (0.098MPa), in temperature is to keep thermal dehydration a period of time under the 70-90 ℃ of condition, until reaching required water content, (this process can further make material dewatering to stop heating, material moisture is further descended), make pressurized canister abolish vacuum (this process can make the material after expanded cool off fast, is convenient to the product approval of material after expanded) behind the 30-60min in cooling under the 10-20 ℃ of condition, take out product and pack, promptly obtain dilated product.
Embodiment 1, changing temperature-pressure-difference and puffing are produced swelling pineapple
One, the preparation of swelling pineapple
Get fresh pineapple (kind is a refreshing gulf kind) and, measure every index according to following method as raw material:
Determination of moisture method: seasoning.Be specially: accurate weighing sample 2-10g, put dryly, cool off and claim to the measuring cup that lid is arranged of constant weight, moves in 95-105 ℃ the normal pressure baking oven, take out behind the baking 2-4h that uncaps, add a cover to place and weigh after cooling off 0.5h in the drier.Dry by the fire again after one hour and weigh.Repeat this operation, be dry back constant weight, moisture=(fresh weight (weight before dry)-dry back constant weight)/fresh weight until twice 2mg of being no more than of poor quality in front and back.
Total reducing sugar assay method: measure total sugar content according to standard GB 6194-86 fruit, vegetables soluble sugar assay method.Instrument and reagent preparation, same GB6194-86.
V
cAssay method: the assay method (2, the 4-dinitro phenyl hydrazine method) according to total ascorbic acid in standard GB 12392-90 fruit, vegetables and the goods thereof is measured Vit C contents.
The cellulose assay method: according to standard GB 10469-89, fruit, the coarse-fibred assay method of vegetables (gravimetric method) are measured content of cellulose.
Method of protein measurement: according to standard GB 8856-88, fruit, victual thick protein assay method are measured protein content.
The fat test method: according to standard GB 5009.6-85, fat test method-soxhlet extraction in the food.
Above-mentioned every index testing result is as shown in table 1:
The index determining result of the bright sample pineapple of table 1.
| Nutritional labeling | Bright sample |
| Bright sample water content (%) | 87.40 |
| Sugar content (%) | 10.20 |
| Vc(mg/100g) | 18 |
| Crude fibre (%) | 1.3 |
| Protein (%) | 0.5 |
| Fat (%) | 0.1 |
The production stage of swelling pineapple: raw material cleaning, peeling, cutting, preliminary treatment, predrying, sam, changing temperature-pressure-difference and puffing drying, cooling, classification, packing; Concrete grammar is as described below:
1, raw material cleans: clean with clear water, remove the dirt on raw material surface.
2, peeling, cutting: remove the epidermis of pineapple with skinning machine, the harder core of meat obtains pineapple pulp in the middle of the Ex-all pineapple raw material, and pineapple pulp is cut into 1cm
3Cube fruit grain or 2cm long, the cross section is 1cm
2Foursquare fruit bar or thick be 0.5cm, long be 3cm, wide is the chankings of 2cm.
3, preliminary treatment: it is to soak 3h in 80% that the pineapple pulp raw material that step 2 is segmented (above-mentioned fruit grain, fruit bar or chankings) is placed on the quality percentage composition, drains, and removes the liquid glucose on raw material surface again with clear water.
4, predrying: the pretreated pineapple pulp of step 3 raw material be placed on hot air drier (go up the grand experimental facilities of Nereid Co., Ltd, electric heating constant temperature air dry oven: carry out predryingly the DHG-9123A type), baking temperature is 60 ℃, drying time 11h.Measure water content according to above-mentioned seasoning, the result shows that the water content of dried pineapple fruit grain, fruit bar, chankings is respectively 37.4%, 37.9%, 38.6%.
5, sam: the raw material after step 4 pre-dried is carried out equal wet process, and soon the raw material after the pre-dried is placed on room temperature storage 6h in the closed container.
6, changing temperature-pressure-difference and puffing drying
Technological process: pre-dried raw material balance packs that Bulking tank, sealed cans, the pressurization of heating, pressure release are expanded into, alternating temperature vacuum dehydration, cool off, open jar
Concrete steps are: the pineapple pulp after step 5 sam (above-mentioned fruit grain, fruit bar or chankings) is positioned over Bulking tank (QDPH10-1 type respectively, Tianjin diligent moral new material Science and Technology Ltd.) in, heating and being forced into temperature is 95 ℃, pressure is 0.2 MPa, kept 5 minutes, open valve Bulking tank be communicated with vacuum tank, vacuumize, make pressure moment reduce to vacuum state (vacuum for-0.098MPa); Continue then to vacuumize, keep this pressure, cool the temperature to 85 ℃; Dry 110min then at 15 ℃, cooled off 40 minutes, obtained swelling pineapple fruit grain or fruit bar or chankings respectively.
7, classification, packing: craft or automatic grader are adopted in the swelling pineapple classification; Packing adopts nitrogen-filled packaging.
Two, the Quality Detection of swelling pineapple
1, organoleptic detection
Sample is poured in the clean ceramic whiteware dish, with the naked eye directly observes color and luster, form and impurity are smelt its smell, taste flavour, and the result shows that the swelling pineapple of above-mentioned preparation has kept the color and the local flavor of former fruit; Interior or the uniform alveolate texture of iuntercellular expansion formation of raw cell has good crisp brittleness, can melt rapidly in mouth after eating, and mouthfeel is good, easy digestion, and partial results is as shown in table 2.
Table 2. organoleptic detection result
2, the detection of physical and chemical index
The swelling pineapple of above-mentioned preparation can keep and concentrate the multiple nutrients composition in the fresh fruit preferably, as sugar, vitamin, cellulose and mineral matter etc.Detect total sugar content according to the described method of step 1, Vc content, crude fiber content, protein content, fat content, the result shows above-mentioned swelling pineapple fruit grain, the fruit bar, the water content of chankings is respectively 4.60%, 4.63%, 4.65%, sugar content is respectively 56.85%, 56.94%, 56.98%, Vc content is respectively 43.53mg/100g, 44.11mg/100g, 44.29mg/100g, crude fiber content is respectively 3.05%, 3.06%, 3.08%, protein content is respectively 6.50%, 6.55%, 6.56%, fat content is respectively 0.67%, 0.68%, 0.70%.
3, the shelf-life is detected
Swelling pineapple after the packing of step 1 preparation fruit grain, fruit bar and chankings after normal temperature is placed 12 months, are detected every index, and the result shows that its color and luster, flavour and mouthfeel, shape and the product of just having prepared are compared, and have no significant change;
Detect water content according to the described method of step 1, total sugar content, Vc content, crude fiber content, protein content, character such as fat content, the result shows above-mentioned swelling pineapple fruit grain, the fruit bar, the water content of chankings is respectively 4.83%, 4.88%, 4.90%, sugar content is respectively 54.53%, 54.60%, 54.78%, Vc content is respectively 40.33mg/100g, 41.35mg/100g, 41.94mg/100g, crude fiber content is respectively 3.03%, 3.05%, 3.06%, protein content is respectively 6.26%, 6.29%, 6.30%, fat content is respectively 0.62%, 0.63%, 0.65%.
Embodiment 2, changing temperature-pressure-difference and puffing are produced swelling pineapple
One, the preparation of swelling pineapple
Get fresh pineapple (kind is Bali kind) as raw material, detect its water content according to the described method of embodiment 1 step 1, character such as total sugar content, Vc content, crude fiber content, protein content, fat content, the result is as shown in table 3:
The index determining of the bright sample pineapple of table 3.
| Nutritional labeling | Bright sample |
| Bright sample water content (%) | 87.50 |
| Sugar content (%) | 9.90 |
| Vc(mg/100g) | 17.5 |
| Crude fibre (%) | 1.1 |
| Protein (%) | 0.56 |
| Fat (%) | 0.1 |
The production stage of swelling pineapple: raw material cleaning, peeling, cutting, preliminary treatment, predrying, sam, changing temperature-pressure-difference and puffing drying, cooling, classification, packing; Concrete grammar is as described below:
1, raw material cleans: clean with clear water, remove the dirt on raw material surface.
2, peeling, cutting: remove the epidermis of pineapple with skinning machine, the harder core of meat obtains pineapple pulp in the middle of the Ex-all pineapple raw material, and pineapple pulp is cut into 1.25cm
3Cube fruit grain or 3.0cm long, the cross section is square 1.25cm
3The fruit bar or thick be 0.5cm, long be 4cm, wide is the chankings of 2cm.
3, preliminary treatment: it is to soak 4h in 85% that the pineapple pulp raw material that step 2 is segmented (above-mentioned fruit grain, fruit bar or chankings) is placed on the quality percentage composition, removes the liquid glucose on raw material surface again with clear water.
4, predrying: the pretreated pineapple pulp of step 3 raw material be placed on hot air drier (go up the grand experimental facilities of Nereid Co., Ltd, electric heating constant temperature air dry oven: carry out predryingly the DHG-9123A type), baking temperature is 70 ℃, drying time 14h.Measure water content according to the described method of embodiment 1 step 1, the result shows that the water content of dried pineapple fruit grain, fruit bar, chankings is respectively 36.2%, 37.1%, 37.9%.
5, sam: the raw material after step 4 pre-dried is carried out equal wet process, and soon the raw material after the pre-dried is placed on room temperature storage 8h in the closed container.
6, changing temperature-pressure-difference and puffing drying
Technological process: pre-dried raw material balance packs that Bulking tank, sealed cans, the pressurization of heating, pressure release are expanded into, alternating temperature vacuum dehydration, cool off, open jar
Concrete steps are: the pineapple pulp after step 5 sam (above-mentioned fruit grain, fruit bar or chankings) is positioned over Bulking tank (QDPH10-1 type respectively, Tianjin diligent moral new material Science and Technology Ltd.) in, heating and being forced into temperature is 110 ℃, pressure is 0.3MPa, keeping opening valve in 15 minutes is communicated with Bulking tank with vacuum tank, vacuumize, make pressure moment reduce to vacuum state (vacuum for-0.098MPa); Continue then to vacuumize, keep this pressure, cool the temperature to 90 ℃; Dry 140min then at 20 ℃, cooled off 60 minutes, obtained swelling pineapple fruit grain or fruit bar or chankings respectively.
7, classification, packing: craft or automatic grader are adopted in the swelling pineapple classification; Packing adopts nitrogen-filled packaging.
Two, the Quality Detection of swelling pineapple
1, organoleptic detection
Sample is poured in the clean ceramic whiteware dish, with the naked eye directly observes color and luster, form and impurity are smelt its smell, taste flavour, and the result shows that the swelling pineapple of above-mentioned preparation has kept the color and the local flavor of former fruit; Interior or the uniform alveolate texture of iuntercellular expansion formation of raw cell has good crisp brittleness, can melt rapidly in mouth after eating, and mouthfeel is good, easy digestion, and partial results is as shown in table 4.
Table 4. organoleptic detection result
2, the detection of physical and chemical index
The swelling pineapple of above-mentioned preparation can keep and concentrate the multiple nutrients composition in the fresh fruit preferably, as sugar, vitamin, cellulose and mineral matter etc.Detect water content according to the described method of embodiment 1 step 1, total sugar content, Vc content, crude fiber content, protein content, fat content, the result shows above-mentioned swelling pineapple fruit grain, the fruit bar, the moisture of chankings is respectively 4.52%, 4.55%, 4.60%, sugar content is respectively 54.35%, 54.49%, 54.52%, Vc content is respectively 40.22mg/100g, 41.72mg/100g, 41.83mg/100g, crude fiber content is respectively 3.01%, 3.04%, 3.05%, protein content is respectively 6.21%, 6.24%, 6.27%, fat content is respectively 0.65%, 0.67%, 0.68%.
3, the shelf-life is detected
Swelling pineapple after the packing of step 1 preparation fruit grain, fruit bar and chankings after normal temperature is placed 12 months, are detected every index, and the result shows that its color and luster, flavour and mouthfeel, shape have no significant change;
Detect water content according to the described method of embodiment 1 step 1, total sugar content, Vc content, crude fiber content, protein content, character such as fat content, the result shows above-mentioned swelling pineapple fruit grain, the fruit bar, the water content of chankings is respectively 4.69%, 4.77%, 4.91%, sugar content is respectively 52.53%, 52.60%, 52.72%, Vc content is respectively 38.25mg/100g, 39.12mg/100g, 39.33mg/100g, crude fiber content is respectively 2.98%, 3.00%, 3.02%, protein content is respectively 6.05%, 6.09%, 6.15%, fat content is respectively 0.63%, 0.65%, 0.66%.
Embodiment 3, changing temperature-pressure-difference and puffing are produced swelling pineapple
One, the preparation of swelling pineapple
Get fresh pineapple (kind is Sarawak's kind) as raw material, detect its water content according to the described method of embodiment 1 step 1, character such as total sugar content, Vc content, crude fiber content, protein content, fat content, the result is as shown in table 5:
The index determining result of the bright sample pineapple of table 5.
| Nutritional labeling | Bright sample |
| Bright sample water content (%) | 88.10 |
| Sugar content (%) | 10.10 |
| Vc(mg/100g) | 17.3 |
| Crude fibre (%) | 1.2 |
| Protein (%) | 0.55 |
| Fat (%) | 0.1 |
The production stage of swelling pineapple: raw material cleaning, peeling, cutting, preliminary treatment, predrying, sam, changing temperature-pressure-difference and puffing drying, cooling, classification, packing; Concrete grammar is as described below:
1, raw material cleans: clean with clear water, remove the dirt on raw material surface.
2, peeling, cutting: remove the epidermis of pineapple with skinning machine, the harder core of meat obtains pineapple pulp in the middle of the Ex-all pineapple raw material, and pineapple pulp is cut into 1.5cm
3Cube fruit grain or 4cm long, the cross section is square 1.5cm
3The fruit bar or thick be 0.5cm, long be 5cm, wide is the chankings of 2cm.
3, preliminary treatment: it is to soak 2h in 75% oligosaccharide solution that the pineapple pulp raw material that step 2 is segmented (above-mentioned fruit grain, fruit bar or chankings) is placed on the quality percentage composition, removes the liquid glucose on raw material surface again with clear water.
4, predrying: the pretreated pineapple pulp of step 3 raw material be placed on hot air drier (available from the grand experimental facilities of last Nereid Co., Ltd, the electric heating constant temperature air dry oven: carry out predryingly the DHG-9123A type), baking temperature is 50 ℃, drying time 8h.Measure water content according to the described method of embodiment 1 step 1, the result shows that the water content of dried pineapple fruit grain, fruit bar, chankings is respectively 37.9%, 38.4%, 39.9%.
5, sam: the raw material after step 4 pre-dried is carried out equal wet process, and soon the raw material after the pre-dried is placed on room temperature storage 4h in the closed container.
6, changing temperature-pressure-difference and puffing drying
Technological process: pre-dried raw material balance packs that Bulking tank, sealed cans, the pressurization of heating, pressure release are expanded into, alternating temperature vacuum dehydration, cool off, open jar
Concrete steps are: the pineapple pulp after step 5 sam (above-mentioned fruit grain, fruit bar or chankings) is positioned over Bulking tank (fruit and vegetable dilated machine: QDPH10-1 type respectively, Tianjin diligent moral new material Science and Technology Ltd.) in, heating and being forced into temperature is 90 ℃, pressure is 0.1MPa, opening valve then is communicated with Bulking tank with vacuum tank, vacuumize, make pressure moment reduce to vacuum state (vacuum for-0.098MPa); Continue then to vacuumize, keep this pressure, cool the temperature to 70 ℃; Dry 100min then at 10 ℃, cooled off 30 minutes, obtained swelling pineapple fruit grain or fruit bar or chankings respectively.
7, classification, packing: craft or automatic grader are adopted in the swelling pineapple classification; Packing adopts nitrogen-filled packaging.
Two, the Quality Detection of swelling pineapple
1, organoleptic detection
Sample is poured in the clean ceramic whiteware dish, with the naked eye directly observes color and luster, form and impurity are smelt its smell, taste flavour, and the result shows that the swelling pineapple of above-mentioned preparation has kept the color and the local flavor of former fruit; Interior or the uniform alveolate texture of iuntercellular expansion formation of raw cell has good crisp brittleness, can melt rapidly in mouth after eating, and mouthfeel is good, easy digestion, and partial results is as shown in table 6.
Table 6. organoleptic detection result
2, the detection of physical and chemical index
The swelling pineapple of above-mentioned preparation can keep and concentrate the multiple nutrients composition in the fresh fruit preferably, as sugar, vitamin, cellulose and mineral matter etc.Detect water content according to the described method of embodiment 1 step 1, total sugar content, Vc content, crude fiber content, protein content, fat content, the result shows above-mentioned swelling pineapple fruit grain, the fruit bar, the moisture of chankings is respectively 4.88%, 4.89%, 4.95%, sugar content is respectively 57.35%, 57.55%, 57.98%, Vc content is respectively 43.71mg/100g, 44.02mg/100g, 44.47mg/100g, crude fiber content is respectively 3.16%, 3.17%, 3.19%, protein content is respectively 6.63%, 6.64%, 6.68%, fat content is respectively 0.68%, 0.70%, 0.71%.
3, the shelf-life is detected
Swelling pineapple after the packing of step 1 preparation fruit grain, fruit bar and chankings after normal temperature is placed 12 months, are detected every index, and the result shows that its color and luster, flavour and mouthfeel, shape have no significant change;
Detect water content according to the described method of embodiment 1 step 1, total sugar content, Vc content, crude fiber content, protein content, character such as fat content, the result shows above-mentioned swelling pineapple fruit grain, the fruit bar, the water content of chankings is respectively 5.00%, 5.03%, 5.12%, sugar content is respectively 54.31%, 54.92%, 55.11%, Vc content is respectively 40.22mg/100g, 41.55mg/100g, 42.02mg/100g, crude fiber content is respectively 3.11%, 3.13%, 3.14%, protein content is respectively 6.43%, 6.49%, 6.51%, fat content is respectively 0.65%, 0.66%, 0.68%.
Claims (10)
1, a kind of method for preparing swelling pineapple, be pineapple pulp to be positioned over carry out changing temperature-pressure-difference and puffing in the Bulking tank, the step of described changing temperature-pressure-difference and puffing is for being upgraded to 90 ℃～110 ℃ with temperature earlier, and pressure is upgraded to 0.1-0.3MPa, and moment is depressurized to vacuum state then; Cool the temperature to 70-90 ℃; Dry 100-140min at last at 10-20 ℃, cooled off 30-60 minute, obtained swelling pineapple.
2, method according to claim 1 is characterized in that: temperature is 95 ℃ before the described changing temperature-pressure-difference and puffing step-down, and pressure is 0.2MPa, keeps 5 minutes; The vacuum of described vacuum state is 0 to-0.1, is preferably-0.098; The temperature of described drying is 85 ℃, and be 110min drying time; The temperature of described cooling is 15 ℃, and be 40min cool time.
3, method according to claim 2 is characterized in that: the step of described changing temperature-pressure-difference and puffing also is included in temperature is upgraded to 90 ℃～110 ℃, after pressure is upgraded to 0.1-0.3MPa, keeps this temperature and pressure below 15 minutes or 15 minutes; Described moment, depressurization step was to vacuumize step-down by vacuum tank.
4, according to arbitrary described method among the claim 1-3, it is characterized in that: described step comprises that also described pineapple pulp being carried out pre-dried to its water content before expanded is 35%-45%, and described percentage composition is a weight percentage.
5, method according to claim 4 is characterized in that: the temperature of described pre-dried is 50-70 ℃, and the time is 8-14h.
6, method according to claim 5 is characterized in that: after also being included in pre-dried in the described method, pineapple pulp is carried out equal wet process, described equal wet process is pineapple pulp to be placed on store 4-8h in the closed container.
7, method according to claim 6 is characterized in that: described pineapple pulp is that pineapple is cleaned, peeling, harder core in the middle of going, and cutting the pineapple fruit grain, fruit bar or the chankings that obtain.
8, method according to claim 7, it is characterized in that: described method is carried out preliminary treatment to pineapple pulp before also being included in pre-dried, described pre-treatment step is to be to soak in the 75%-85% sugar juice 2-4 hour pineapple pulp at the quality percentage composition, drain, remove the liquid glucose on pulp surface again with clear water.
9, method according to claim 8 is characterized in that: described sugar juice is maltose solution, sucrose solution, fructose soln or oligosaccharide solution.
10, the swelling pineapple of the arbitrary described method preparation of claim 1-9.
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| CN2006101653481A CN101015304B (en) | 2006-12-18 | 2006-12-18 | Swelling pineapple and preparation thereof |
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| CN2006101653481A CN101015304B (en) | 2006-12-18 | 2006-12-18 | Swelling pineapple and preparation thereof |
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| CN1817190A (en) * | 2006-01-13 | 2006-08-16 | 赵站锋 | Fruit and vegetable food |
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