CN101480243B - Method for producing crisp slices of fruit and vegetable using technique of freezing-dewatering and puffing with differential pressure - Google Patents
Method for producing crisp slices of fruit and vegetable using technique of freezing-dewatering and puffing with differential pressure Download PDFInfo
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Abstract
The invention relates to a method for producing vegetable and fruit crisps, in particular to a method for producing the vegetable and fruit crisps by a freezing technology and a pressure difference dehydration puffing technology, which comprises the steps of vegetable and fruit preparing, cleaning, peeling, cutting, blanching, freezing, defreezing, suitable dewatering, traying, canning, vacuum storage in a tank and decompression, pressure-difference puffing, vacuum dewatering, cooling solidification, vacuum breakage and sorting. The invention organically combines a cooling technology and a pressure-difference puffing technology, carries out special treatments to raw materials before pressure-difference puffing, such as enzyme denaturing, curing, freezing, defreezing, suitable dewatering, and the like and dewaters, puffs and processes vegetables and fruits by the pressure-difference puffing working procedure. The invention solves the problems of non-deep-fry puffing production of vegetables and fruits with high cellulose and high starch and realizes the dewatering puffing processing of most of vegetables and fruits. The produced vegetable and fruit crisps can keep the nutrient contents and the fresh favors of the vegetables and the fruits, are thoroughly dewatered, have crisp tastes, full shapes and uniform puffing.
Description
Technical field the present invention relates to the production method of crisp of a class vegetable and fruit, particularly relates to the method that a kind of technique of freezing-dewatering and puffing with differential pressure is produced fruit and vegetable crisp chip.
The background technology fruit and vegetable crisp chip production technology initial stage eighties is originated from Taiwan, and through the development of more than two decades, having formed two big technology systems is frying technological process technology and " non-fried " technology.
The basic principle of fruit and vegetable using vacuum frying puffing technique is that system of processing is under the negative pressure state, with edible oil as heat catalysis, allow the moisture of fruit and vegetable using inside sharply evaporate, make pulp organization form loose porous structure, reach dehydration, expanded, crisp purpose.Vacuum frying technical matters continuity is strong, and is with short production cycle, but large-scale industrial production, and energy consumption is low, successful Application on garden stuff processings such as potato, banana, pumpkin, carrot, broad bean.But this series products has two big critical defects.The one, product contains the medium innage, generally can reach 17～21%, and shelf life is short, easily produces " rancidity "; The 2nd, frying-expansion is taked high temperature, usually 100 ℃～135 ℃ production technologies.A large amount of studies show that the food of the fried production of high temperature contains carcinogen-acrylamide, and is unfavorable to health.On April 13rd, 2005, China Ministry of Public Health issue bulletin, the suggestion compatriots avoid the edible of the fried based food of high temperature as far as possible, reduce because of taking in the health hazard that the carcinogen acrylamide may cause.Simultaneously, fried food is classified as one of the whole world ten big junk foods by The World Health Organization (WHO).
Fruit and vegetable using " non-fried " puffing technique comprises three kinds of dewatering and puffing methods such as vacuum freeze-drying method, pressure-difference and puffing (also claiming that airflow puffing or alternating temperature are expanded) and microwave-pressure-difference and puffing.
The fruits and vegetables vacuum freeze-drying method is called for short VFD to be freezed food containing water in advance, under vacuum state, heat then, with the moisture in the food from the solid-state gaseous state that sublimates directly to, to reach a kind of high-new food-processing method of removing moisture+preservation food.With the product that this method is produced, the color, smell, taste and shape retentivity is good, and the nutritional labeling loss is few, crisp, rehydration good; But whole process of production need place low temperature and vacuum state below-25 ℃, has shortcomings such as device fabrication small scale, investment is big, energy consumption is high, the production cycle is long, and production cost is up to 3～4 times of fried product.
Fruits and vegetables pressure-difference and puffing water law is based on " puffed rice " principle, and capital equipment is made up of Bulking tank and the big 5-10 of volume ratio Bulking tank vacuum tank doubly.Bulking tank adopts the steam boiler heat supply, and vavuum pump and vaccum storage tank provide subnormal ambient.Connect by vacuum valve between vaccum storage tank and the Bulking tank, the pressure control range of Bulking tank be 0.06MPa～-0.08MPa, temperature controlling range is 0 ℃～120 ℃.When expanded, pretreated fruit and vegetable materials is put into Bulking tank, by Steam Heating the fruits and vegetables internal moisture is constantly evaporated, produce water vapour, a jar internal pressure is constantly risen, when reaching certain pressure, open vacuum valve, instant decompression makes that the material internal moisture is vaporized suddenly, flash distillation, produce powerful steam pressure difference, thereby make fruits and vegetables cell, tissue bulking reach expanded purpose.In the nineties in 20th century, the first cover pressure reduction bulking equipment is born in Tianjin Qiao Meng company.Equipment is born the initial stage, adopts repeatedly pressurization, the expanded process operation of decompression dehydration, temperature distributing disproportionation in jar, and the easy coking of product has " hard core ", and the expansion rate maximum is 60% only, remains to be optimized.
Fruits and vegetables microwave bulking method is meant a kind of frequency electromagnetic waves of microwave equipment energising back emission, can make water-containing materials intensify intensification in moment, and the instantaneous vaporization of moisture the moment flash distillation takes place produces pressure, and interior pressure makes mass expanded greater than external pressure, and expansion rate can reach 60%.But outer Bai Neijiao phenomenon can occur, be subjected to the influence of the factors such as wavelength, power and processing time of microwave in addition, difficult quality control still can not be used in production separately so far.
Fruits and vegetables microwave-pressure-difference and puffing technology: be in order to overcome that microwave bulking and pressure-difference and puffing use the major defect of appearance separately and a kind of complex technique of designing.It is before pressure-difference and puffing, has increased the pre-expanded operation of microwave.This technology organically combines microwave technology and pressure reduction technology, overcome microwave technology effectively and be applied to produce the product " coking " of appearance and " hard core " problem that the pressure reduction technology is used the production appearance separately separately, two technology are maximized favourable factors and minimized unfavourable ones, reasonable combination, obtain better effect, the expanded efficient of product reaches 100%.This method obtains national inventing patent, its patent No. ZL 200510042975.1.But this method is not suitable for high-cellulose fruits and vegetables such as carrot, celery, pumpkin, honey dew melon, "Hami" melon, cucumber, pimento, strawberry, pineapple and potato, Ipomoea batatas, lotus rhizome, blue or green broad bean, the contour starch fruits and vegetables of green pea.
Relevant fruits and vegetables ' dehydration puffing technique, present domestic multiple the reporting for work that have.Chinese periodical " Sichuan food and fermentation " 2007 the 1st phase 8-10 pages or leaves have been delivered " research of carrot vacuum freeze-drying technique " paper; Chinese periodical " Tonghua Teachers College's journal " 2004 the 10th phase 46-47 pages or leaves have been delivered " freeze drying of carrot " paper; Chinese periodical " Chinese agricultural machanization " the 3rd phase in 2005 has been delivered " carrot vacuum drying process experimental Study on Parameters " paper; Chinese periodical " processing of farm products. academic periodical " the 10th 60-63 page or leaf was delivered " vacuum freeze-dehydrating carrot pretreating process and Research on drying characteristics " paper etc. 2006 years, and Chinese periodical " grain and oil processing and food machinery " 2006 the 1st phases have been delivered " micro-wave drying method is produced the research of potato crispy chip " paper; " food science and technology " 2003 the 8th phases have been delivered " research of potato crispy chip microwave drying process " paper; " food and fermentation industries " 2003 the 8th phases disclose and have been entitled as " operational characteristic that the vacuum microwave processing potato is crisp " paper; Above-mentioned paper has mainly been discussed Vacuum Freezing ﹠ Drying Technology and vacuum frying and microwave bulking potato crispy chip technology.2008 the 3rd phase 232-237 pages or leaves of Chinese periodical " EI " have been delivered " research of "Hami" melon changing temperature-pressure-difference and puffing technology optimization of drying ", " food and fermentation industries " 2005 o. 11ths, 148-150 page or leaf have been delivered " development of the crisp carrot of low-temperature airflow puffing ", and " modern food science and technology " 2005 o. 11ths, 45-50 page or leaf disclose " development of the crisp carrot of low-temperature airflow puffing " these several pieces of articles and mainly introduced the airflow puffing technology.So far, do not see relevant report about " non-fried " expansion method of taking high fiber of technique of freezing-dewatering and puffing with differential pressure production and processing and high starch based fruits and vegetables.
Summary of the invention is that ZL 200510042975.1, denomination of invention are on the basis of microwave-pressure differential process process patent research of producing expanded apple crisp slices in the number of patenting, at carrot, celery, pumpkin, honey dew melon, "Hami" melon, cucumber, pimento, strawberry, the contour cellulose family of pineapple and potato, Ipomoea batatas, lotus rhizome, blue or green broad bean, the contour starch based fruits and vegetables of green pea, the feature that dehydration back tissue contracts, distortion maybe can not be eaten raw, the applicant has done deep scientific research to the non-frying-expansion of high-cellulose and high starch based fruits and vegetables.The method that the technical problem to be solved in the present invention is to provide a kind of technique of freezing-dewatering and puffing with differential pressure that is used to process high-cellulose and high starch based fruits and vegetables to produce fruit and vegetable crisp chip, this method makes the dewatering and puffing of most fruits and vegetables be processed into reality.
In order to solve described technical problem, the present invention is that fresh high-cellulose fruit and vegetable using, fresh high starchy vegetable and the high starchy vegetable of lyophilization are taked following three kinds of technical schemes respectively to the fruit and vegetable using raw material of three kinds:
Scheme 1: a kind of technique of freezing-dewatering and puffing with differential pressure is produced the method for fruit and vegetable crisp chip, comprises the steps:
A, get the raw materials ready: select maturity good, do not have and rot, the fresh high fiber-like fruit and vegetable using of anosis insect bite evil comprises carrot/celery/broccoli/onion/pineapple/pears/pimento/strawberry/pumpkin/honey dew melon/"Hami" melon/cucumber;
B, cleaning: put fruit and vegetable using into inject water container, remove supracutaneous earth and dirt, rinse well with circulating water;
C, cutting: according to the shape of fruit and vegetable using, with stainless steel knife with fruit and vegetable using slitting, section or triangular prism shaped; Slitting thickness and width are 3～12mm, and length is 60～100mm; Section is for disk or halfround bar slice or fan sheet or rectangular, thickness 3～12mm; The prismatic post is an example with the carrot, crosses center of circle partial application, from the circle centre position rip cutting per half sheet is cut 2～4 again, and product is the triangular shape;
D, blanching: with cutting in flakes or the material of bar or prismatic post put into scald liquor and kill enzyme and protect look and slaking; Scald liquor is that percentage by weight is 1%～30% sucrose and 0.1%～0.5% lemon aqueous acid, 60 ℃～105 ℃ of temperature, and blanching treatment time 10 seconds～300 seconds, ripe pulp boiling hot to six to ninety percent;
E, freezing: the fruit and vegetable using after the blanching is put into-1 ℃～-40 ℃ environment quick-frozen or freezing, with the fruit and vegetable using deep colling;
Freezing equipment comprises refrigerator, refrigerator-freezer, mechanical refrigeration freezer or quick-frozen production line; The sooner the better for freezing speed.
F, thaw and appropriateness dehydration: the fruit and vegetable using after will freezing puts into room temperature or the dehydration facility thaws the loss Free water; Make material moisture between 30～80%;
G, sabot, go into jar: the material of the dehydration of will thawing is evenly distributed in each expanded net dish, between sabot thickness 1cm～5cm; In the time of sabot, open steam valve and give the Bulking tank preheating, after the expanded net that fruit and vegetable using is housed was coiled jar and finishes, a temperature reached 50 ℃～60 ℃ in jar; After the net dish installs, close cover;
The decompression of h, vaccum storage tank: open vavuum pump before the pressure-difference and puffing in advance, make that vacuum reaches in the vaccum storage tank-0.06MPa～-0.084MPa;
I, pressure-difference and puffing, vacuum dehydration:
I1, intensification, supercharging: the material of the dehydration of thawing is given Bulking tank steam supply, pressurization after going into jar immediately; Make in 25～30 minutes that temperature rises to 85 ℃～105 ℃ in the Bulking tank, Bulking tank pressure 0.03MPa～0.1MPa;
I2, pressure-difference and puffing: moment is opened the valve between Bulking tank and the vaccum storage tank, fruit and vegetable using is organized under the vacuum state expands, and extracts the water vapour in the Bulking tank simultaneously;
I3, vacuum dehydration: in this stage Bulking tank vacuum-0.06MPa～-0.084MPa between, reduce or close heating steam supply valve, the time range at 1.5～3.5 hours makes that temperature progressively transits to 70 ℃ by 105 ℃ in the Bulking tank, then stops heating;
J, cooling curing, abolish vacuum: stop to heat back water flowing cooling, abolish vacuum when temperature is reduced to 30 ℃～15 ℃ in the Bulking tank; Make crisp slices of fruit and vegetable using.
The fruit and vegetable using of needs peeling is taked manual peel rossing, steam peeling or lye dipping; Stoning when the fruit and vegetable using cutting of fruit stone is arranged.
Scheme 2: a kind of technique of freezing-dewatering and puffing with differential pressure is produced the method for fruit and vegetable crisp chip, comprises the steps:
A, get the raw materials ready: select maturity good, do not have and rot, the fresh high starchy vegetable of anosis insect bite evil comprises potato/Ipomoea batatas/Chinese yam/blue or green broad bean/green pea/lotus rhizome;
B, cleaning: put fresh high starchy vegetable into inject water container, remove supracutaneous earth and dirt, rinse well with circulating water;
C, peeling: adopt the method for manual peel rossing, steam peeling or lye dipping to give fresh high starchy vegetable peeling;
D, cutting: with stainless steel knife with potato/Ipomoea batatas/Chinese yam/lotus rhizome slitting, section or triangular prism shaped: slitting thickness and width are 3～12mm, and length is 60～100mm; Section is disk, semicircle, fan sheet and rectangular, thickness 3～12mm; Cut triangular prism shaped hem width degree 3～12mm, length is 60～100mm; Blue or green broad bean/green pea does not need cutting;
E, blanching: cutting or peeling material are put into scald liquor kill enzyme and protect look and slaking, scald liquor adopts percentage by weight 1%～30% sucrose and 0.1%～0.5% lemon aqueous acid, 60 ℃～105 ℃ of temperature, make material six to ninety percent ripe at 10 seconds～300 seconds time;
F, freezing: the material after the blanching is put into-1 ℃～-40 ℃ environment quick-frozen or freezing, and freezing equipment comprises refrigerator, refrigerator-freezer, mechanical refrigeration freezer or quick-frozen production line, with the material deep colling; The sooner the better for freezing speed;
G, the dehydration of thawing: the material after will freezing places indoor or baking oven or drying room dehydration, and temperature is controlled within 1 ℃～90 ℃; Make material moisture after the dehydration between 15%～70%;
H, sabot, go into jar: the material of the dehydration of will thawing is contained in the expanded net dish, between thickness 1cm～10cm; In sabot, to open steam valve and give the Bulking tank preheating, after the expanded net that material is housed was coiled jar and finishes, a temperature reached 30 ℃～40 ℃ in jar; After the net dish installs, close cover;
The decompression of i, vaccum storage tank: open vavuum pump before the pressure-difference and puffing in advance, make that vacuum reaches in the vaccum storage tank-0.06MPa～-0.084MPa;
J, pressure-difference and puffing, vacuum dehydration, this operation are divided into following three phases:
J1, intensification, supercharging: the material of the dehydration of thawing goes into to give the pressurization of Bulking tank steam supply behind the jar immediately, makes in 25～30 minutes that temperature rises to 75～85 ℃ in the Bulking tank, Bulking tank pressure 0.01MPa～0.05MPa;
J2, pressure-difference and puffing: moment is opened the valve between Bulking tank and the vaccum storage tank, and material is expanded under vacuum state, extracts the water vapour in the Bulking tank simultaneously;
J3, vacuum dehydration: in this stage Bulking tank vacuum-0.06MPa～-0.084MPa between, reduce or close heating steam supply valve, make 1.5～3.5 hours time period that temperature progressively transits to 35 ℃ by 85 ℃ in the Bulking tank, then stop heating;
K, cooling curing, abolish vacuum and letter sorting: stop to heat back water flowing cooling, abolish vacuum when temperature is reduced to 30 ℃～15 ℃ in the Bulking tank, crisp.
Further, also comprise step:
L, crisp is poured on the console, chooses overdone and unpuffed product;
The crisp flake products that sorts out is deployed into various flavour products with different seasonings, comprises various tastes such as original flavor, spicy flavor, spiced salt flavor, red ragout flavor, barbecue flavor, barbecue flavor, eight-treasure sauce flavor, fragrant peppery taste, taste of tomato.
Scheme 3: a kind of technique of freezing-dewatering and puffing with differential pressure is produced the method for fruit and vegetable crisp chip, comprises the steps:
A, get the raw materials ready: with the lyophilization vegetables is raw material, comprises the potato/Ipomoea batatas/Chinese yam/high starch lyophilization of blue or green broad bean/green pea/lotus rhizome vegetables;
B, sabot, go into jar: the dehydration back moisture of will thawing is contained in the expanded net dish, between thickness 1cm～10cm at 15%～70% material; In sabot, to open steam valve and give the Bulking tank preheating, after the expanded net that material is housed was coiled jar and finishes, a temperature reached 30 ℃～40 ℃ in jar; After the net dish installs, close cover;
The decompression of c, vaccum storage tank: open vavuum pump before the pressure-difference and puffing in advance, make that vacuum reaches in the vaccum storage tank-0.06MPa～-0.084MPa;
D, pressure-difference and puffing, vacuum dehydration, this operation are divided into following three phases:
D1, intensification, supercharging: the material of the dehydration of thawing goes into to give the pressurization of Bulking tank steam supply behind the jar immediately, makes in 25～30 minutes that temperature rises to 75～85 ℃ in the Bulking tank, Bulking tank pressure 0.01MPa～0.05MPa;
D2, pressure-difference and puffing: moment is opened the valve between Bulking tank and the vaccum storage tank, and material is expanded under vacuum state, extracts the water vapour in the Bulking tank simultaneously;
In the d3, this stage Bulking tank vacuum-0.06MPa～-0.084MPa between, reduce or close heating steam supply valve, make 1.5～3.5 hours time period that temperature progressively transits to 35 ℃ by 85 ℃ in the Bulking tank, then stop heating;
E, cooling curing, abolish vacuum and letter sorting: stop to heat back water flowing cooling, abolish vacuum when temperature is reduced to 30 ℃～15 ℃ in the Bulking tank, crisp.
Further, also comprise step:
F, crisp is poured on the console, chooses overdone and unpuffed product;
The crisp flake products that sorts out is deployed into various flavour products with different seasonings, comprises various tastes such as original flavor, spicy flavor, spiced salt flavor, red ragout flavor, barbecue flavor, barbecue flavor, eight-treasure sauce flavor, fragrant peppery taste, taste of tomato.
In the process of freezing, the moisture in high-cellulose, the high starch fruits and vegetables tissue will form ice crystal, cause that whole pulp organization structure expands variation.Through freezing, thaw and the high fiber fruit and vegetable materials of appropriate processed, it is comparatively loose that its institutional framework can become; But the high-cellulose fruits and vegetables dewater under condition of normal pressure, and cellulose shrinks and produces very strong pulling force, causes tissue contracts, can reduce the effect of refrigerating and puffing.Therefore, can only make its appropriateness dehydration in course of defrosting, material moisture will keep 30～80%.And high starch fruit and vegetable materials, cellulosic shrinkage tensions is less, and the gap will appear in appropriateness dehydration under condition of normal pressure between the amylum body, and institutional framework is comparatively fluffy.Therefore, high starch fruit and vegetable materials can be under condition of normal pressure by a relatively large margin dehydration, material moisture keeps 15～70%.In the pressure build up step of pressure-difference and puffing, vacuum dehydration step, the high-cellulose fruits and vegetables dewater under vacuum condition, offset the cellulose shrinkage tensions with negative pressure, make tissue keep fluffy state; High starch fruits and vegetables dewater under condition of high vacuum degree, lower temperature conditions, help tissue and keep fluffy, crisp.
The present invention is directed to the high starch fruits and vegetables of a class such as class high-cellulose fruits and vegetables such as carrot, celery, broccoli, onion, pineapple, pears, strawberry, pumpkin, honey dew melon, "Hami" melon, cucumber and potato, Ipomoea batatas, Chinese yam, blue or green broad bean, green pea, lotus rhizome, the feature that dehydration back tissue contracts, distortion maybe should not be eaten raw, Refrigeration Technique and pressure-difference and puffing technology are organically combined, before pressure-difference and puffing to raw material go out enzyme, slaking, freezing, thaw and specially treated such as appropriateness dehydration, through the pressure-difference and puffing operation, realize the dewatering and puffing processing of fruit and vegetable food again.Basic principle be fruit and vegetable food in the process of freezing, the moisture in its tissue will form ice crystal rapidly, cause that whole pulp organization structure expands variation, through freezing, thaw and appropriate processed, it is comparatively loose that its institutional framework can become again.But fruit and vegetable food contains a large amount of celluloses and starch, expands though organize in freezing process, is subjected to the shrinkage tensions effect of macromolecular substances such as cellulose, starch in thawing subsequently, dehydration, can reduce the refrigerating and puffing effect again.The dehydration of need under pressure-difference and puffing power and continuous negative pressure condition, heating, just can reach organize expanded, the effect that mouthfeel is crisp.
The high-cellulose fruits and vegetables dewater under condition of normal pressure, and cellulose shrinks and produces very strong pulling force, causes tissue contracts, reduces expansion effect.Therefore, the high-cellulose fruits and vegetables need dewater under higher temperature, condition of high vacuum degree condition, offset the cellulose shrinkage tensions with negative pressure, make tissue keep fluffy state.
And high starch fruits and vegetables need can eat through curing step, and as high temperature blanching, dehydration, expanded, starch will continue gelatinization, cause bonding.Therefore, high starch fruit and vegetable materials need dewater under lower temperature and condition of high vacuum degree condition, just can reach organize expanded, the effect that mouthfeel is crisp.
The present invention compares with traditional vacuum frying technology: crisp flake products is oil-containing not, does not contain the health hazard that the carcinogen acrylamide may cause; Compare energy-conservationly 80% with vacuum freeze-drying technique, can reduce production costs 80%; Because of swelling temperature is low, maximum temperature only is 85 ℃ to 105 ℃, and the crisp flake products of the vegetable and fruit of making can keep vegetable and fruit nutritional labeling and fresh local flavor, dehydration thoroughly, mouthfeel is crisp, form is full, expanded evenly.
The invention solves the key technology difficult problem of high-cellulose, the expanded production of high starch based fruits and vegetables " non-fried ", make the dewatering and puffing of most fruits and vegetables be processed into reality.
Vegetable and fruit kind, size that the present invention uses are not limit, and can make full use of the vegetable and fruit resource; Per kilogram crisp slices of vegetable product can utilize 15～20 kilograms of vegetable and fruit raw materials, and the development that drives the deep processing of vegetable and fruit industry has good facilitation.
The specific embodiment employed Bulking tank of following each embodiment and vaccum storage tank are made by Tianjin Qiao Meng company, obtain by commercial sources; Bulking tank and vaccum storage tank constitute expanded unit.
Embodiment 1 is a raw material with the fresh carrot, uses freezing-pressure differential process and produces the crisp carrot sheet:
A, get the raw materials ready: select maturity good, do not have and rot, the carrot of anosis insect bite evil;
B, cleaning: put carrot into inject water container, remove supracutaneous earth and dirt, stir fruit, soak after 30 minutes, rinse well with circulating water with soft cloth;
C, peeling: adopting weight percent concentration is 5% lye dipping;
D, cutting: carrot is cut into triangular prism shaped with stainless steel knife: with carrot rip cutting (crossing a center of circle) cutter, again half sheet is cut 2～4, product is the triangular column.
E, blanching: will be cut into triangular prism shaped carrot and put into scald liquor and kill enzyme and protect look and slaking; Scald liquor is that percentage by weight is 1% sucrose and 0.1% lemon aqueous acid, 105 ℃ of temperature, and blanching treatment time 10 seconds,
F, freezing: the carrot after the blanching is put into-5 ℃ of refrigerator and cooled froze two hours, with the carrot deep colling;
G, thaw and appropriateness dehydration: the room that the carrot after will freezing is put into 10 ℃ of room temperatures thaws, and making material moisture is 30%;
H, sabot, go into jar: the carrot that will thaw is evenly distributed in each expanded net dish, sabot thickness 5cm; In sabot, to open steam valve and give the Bulking tank preheating, when treating that carrot goes into jar, a temperature reaches 60 ℃ in jar; After the net dish installs, close cover;
I, vaccum storage tank decompression: open vavuum pump before the pressure-difference and puffing in advance, the interior vacuum of vaccum storage tank is reached-0.06MPa;
J, pressure-difference and puffing, vacuum dehydration:
J1, intensification, supercharging: carrot is given Bulking tank steam supply, pressurization after going into jar immediately, makes the interior temperature of Bulking tank rise to 105 ℃, Bulking tank pressure 0.03MPa in 30 minutes;
J2, pressure-difference and puffing: moment is opened the valve between Bulking tank and the vaccum storage tank, carrot is organized under the vacuum state expands, and extracts the water vapour in the Bulking tank simultaneously;
J3, vacuum dehydration: vacuum reduces or closes heating steam supply valve at-0.06MPa in this stage Bulking tank, with 3.5 hours, makes that temperature progressively transits to 70 ℃ by 105 ℃ in the Bulking tank, then stops to heat;
K, cooling curing, abolish vacuum, classification, packing: stop the heating back and give equipment water flowing cooling, abolish vacuum when temperature is reduced to 18 ℃ in the Bulking tank; Crisp is poured on the console, picks, classification, weigh, pack.
Embodiment 2 is a raw material with the fresh potato, and with the method for freezing-pressure-difference and puffing explained hereafter potato crispy chip, its step is as follows:
A, get the raw materials ready: select maturity good, do not have and rot, the potato of anosis insect bite evil;
B, cleaning: put potato into inject water container, remove supracutaneous earth and dirt, stir fruit, soak after 20 minutes, rinse well with circulating water with soft cloth;
C, peeling: adopt steam peeling; 133 ℃ of vapor (steam) temperatures, 180 seconds heat time heating times, steam pressure 0.16MPa;
D, cutting: with stainless steel knife potato is cut into rectangular: thickness 3mm; Length is 20～100mm, and width is the bar of 30mm,
E, blanching: potato block is put into scald liquor kill enzyme and protect look and slaking, scald liquor is that percentage by weight is 30% sucrose and 0.3% lemon aqueous acid, 65 ℃ of temperature, and 300 seconds time is with raw material sixty percent slaking;
F, freezing: the freezer of the potato block after the blanching being put into-20 ℃ is freezing; With the potato deep colling;
G, the dehydration of thawing: the potato block after will freezing places baking oven dehydration, 50 ℃ of temperature; Potato block moisture after the dehydration is 70%;
H, sabot, go into jar: the potato block of processed is contained in the expanded net dish, and sabot thickness is 10cm; In sabot, open steam valve and give the Bulking tank preheating, treat that potato block is gone into jar after, a temperature reaches 40 ℃ in jar; After the net dish installs, close cover;
I, vaccum storage tank decompression: open vavuum pump before the pressure-difference and puffing in advance, the interior vacuum of vaccum storage tank is reached-0.084MPa;
J, pressure-difference and puffing, vacuum dehydration:
J1, intensification, supercharging: the material of the dehydration of thawing goes into to give the pressurization of Bulking tank steam supply behind the jar immediately, makes in the Bulking tank 75 ℃ of temperature in 25 minutes, Bulking tank pressure 0.01MPa;
J2, pressure-difference and puffing: moment is opened the valve between Bulking tank and the vaccum storage tank, and material is expanded under vacuum state, extracts the water vapour in the Bulking tank simultaneously;
J3, vacuum dehydration: vacuum reduces or closes heating steam supply valve at-0.084MPa in this stage Bulking tank, makes 3 hours time period that temperature progressively transits to 35 ℃ by 75 ℃ in the Bulking tank, then stops heating;
K, cooling curing, abolish vacuum and letter sorting: stop the heating back and give equipment water flowing cooling, abolish vacuum when temperature is reduced to 15 ℃ in the Bulking tank; Crisp is poured on the console, chooses overdone and unpuffed product.
L, spice: the product that the product preparing of letter sorting is become taste of tomato.
Embodiment 3 is a raw material with the lyophilization potato block, adopts the present invention to produce potato crispy chip:
A, sabot, go into jar: will handle through lyophilization, and moisture is contained in the expanded net dish at 15% potato block, thickness is 6cm; With the expanded net dish Bulking tank of packing into; Open steam valve and give the Bulking tank preheating, treat that potato goes into jar after, a temperature reaches 30 ℃ in jar; After the net dish installs, close cover;
B, vaccum storage tank decompression: open vavuum pump before the pressure-difference and puffing in advance, the interior vacuum of vaccum storage tank is reached-0.06MPa.
C, pressure-difference and puffing, vacuum dehydration:
C1, intensification, supercharging: the material of the dehydration of thawing goes into to give the pressurization of Bulking tank steam supply behind the jar immediately, makes in 25～30 minutes that temperature rises to 85 ℃ in the Bulking tank, Bulking tank pressure 0.01MPa;
C2, pressure-difference and puffing: moment is opened the valve between Bulking tank and the vaccum storage tank, and material is expanded under vacuum state, extracts the water vapour in the Bulking tank simultaneously;
C3, vacuum dehydration: vacuum reduces or closes heating steam supply valve at-0.06MPa in this stage Bulking tank, makes with 2.5 hours that temperature progressively transits to 35 ℃ by 85 ℃ in the Bulking tank, then stops to heat;
D, cooling curing, abolish vacuum and letter sorting: stop the heating back and give equipment water flowing cooling, abolish vacuum when temperature is reduced to 28 ℃ in the Bulking tank, crisp is poured on the console, choose overdone and unpuffed product;
E, spice: the product that the product preparing of letter sorting is become spicy flavor.
Embodiment 4 is a raw material with the fresh pumpkin, uses the present invention and produces pumpkin chips:
A, select maturity good, do not have and rot, the pumpkin of anosis insect bite evil
B, cleaning: put pumpkin into inject water container, remove supracutaneous earth of pumpkin and dirt, rinse well with circulating water;
C, the cutting of peeling: peel, go melon pulp by hand; With stainless steel knife pumpkin is cut into strip: the thickness of slitting and width are 3～12mm, and length is the bar of 60～80mm;
D, blanching: the pumpkin bar is put into scald liquor kill enzyme and protect look and slaking; Scald liquor is that percentage by weight is 3% sucrose and 0.2% lemon aqueous acid, 60 ℃ of temperature, and blanching treatment time 90 seconds is scalded the pumpkin bar super to medium well;
E, freezing: the refrigerator-freezer of the pumpkin bar after the blanching being put into-20 ℃ is freezing; With the pumpkin deep colling;
F, thaw and appropriateness dehydration: the pumpkin bar after will freezing is put into room temperature and is thawed, and makes the pumpkin water content 60%;
G, sabot, go into jar: the pumpkin bar of the dehydration of will thawing is evenly distributed in the expanded net dish sabot thickness 5cm; In the time of sabot, open steam valve and give the Bulking tank preheating, after the expanded net that the pumpkin bar is housed was coiled jar and finishes, a temperature reached 50 ℃ in jar; After the net dish installs, close cover;
H, vaccum storage tank decompression: open vavuum pump before the pressure-difference and puffing in advance, the interior vacuum of vaccum storage tank is reached-0.084MPa;
I, pressure-difference and puffing, vacuum dehydration:
I1, intensification, supercharging: the material of the dehydration of thawing is given Bulking tank steam supply, pressurization after going into jar immediately; Made the interior temperature of Bulking tank rise to 95 ℃, Bulking tank pressure 0.06MPa in 25 minutes from 50 ℃;
I2, pressure-difference and puffing: moment is opened the valve between Bulking tank and the vaccum storage tank, fruit and vegetable using is organized under the vacuum state expands, and extracts the water vapour in the Bulking tank simultaneously;
I3, vacuum dehydration: vacuum reduces or closes heating steam supply valve at-0.084MPa in this stage Bulking tank, makes the interior temperature of Bulking tank progressively transit to 70 ℃ by 95 ℃ with 1.5 hours;
J, cooling curing, abolish vacuum: stop to heat back water flowing cooling, abolish vacuum when temperature is reduced to 28 ℃ in the Bulking tank; Make crisp slices of fruit and vegetable using.
Pumpkin chips is poured on the console, picks, classification, weigh, pack.
Embodiment 5 is a raw material with the honey dew melon, adopts the present invention to produce crisp:
A, get the raw materials ready: select maturity for very likely ripe be the melon pulp quality firmly, softening, do not have and rot, the honey dew melon of anosis insect bite evil;
B, cleaning: put honey dew melon into inject water container, remove supracutaneous earth and dirt, rinse well;
C, peeling, cutting: manual peeling, melon pulp; Is 10～12mm with stainless steel knife with honey dew melon slice thickness 8～10mm, width, and length is 60～100mm;
D, blanching: the white orchid green tea produced in Anhui Province are put into scald liquor kill enzyme and protect look and slaking; Scald liquor is that percentage by weight is 15% sucrose and 0.25% lemon aqueous acid, 80 ℃ of temperature, and blanching treatment time 120 seconds is scalded pulp to sixty percent ripe;
E, freezing: the white orchid green tea produced in Anhui Province after the blanching are put into the quick-frozen production line; With the deep colling of white orchid green tea produced in Anhui Province;
F, the dehydration of thawing: the white orchid green tea produced in Anhui Province after will freezing place baking oven dehydration, 50 ℃ of oven temperatures; The white orchid green tea produced in Anhui Province are in water content 50%;
G, sabot, go into jar: the honey dew melon sheet of processed is contained in the expanded net dish, and thickness is 10cm; In sabot, open steam valve and give the Bulking tank preheating, treat that honey dew melon goes into jar after, a temperature reaches 40 ℃ in jar; After the net dish installs, close cover;
H, vaccum storage tank decompression: open vavuum pump before the pressure-difference and puffing in advance, the interior vacuum of vaccum storage tank is reached-0.07MPa;
I, pressure-difference and puffing, vacuum dehydration:
I1, intensification, supercharging: give the pressurization of Bulking tank steam supply immediately after the dehydration white orchid green tea produced in Anhui Province that thaw are gone into jar; Temperature is 85 ℃ in the control Bulking tank, Bulking tank pressure 0.03MPa;
I2, pressure-difference and puffing: moment is opened the valve between Bulking tank and the vaccum storage tank, and honey dew melon is expanded, and extracts the water vapour in the Bulking tank simultaneously;
I3, vacuum dehydration: vacuum reduces or closes heating steam supply valve at-0.07MPa in this stage Bulking tank, makes with 1.5 hours that temperature progressively transits to 70 ℃ by 85 ℃ in the Bulking tank, then stops to heat;
H, cooling curing, abolish vacuum and letter sorting: stop the heating back and give equipment water flowing cooling, abolish vacuum when temperature is reduced to 15 ℃ in the Bulking tank.Crisp of honey dew melon is poured on the console, chooses overdone and unpuffed product.
Embodiment 6 is a raw material with fresh blue or green broad bean, produces crisp of broad bean with the present invention, and its step is as follows:
A, get the raw materials ready: selecting maturity was ninety percent ripe (referring to broadcast out kind of skin broad bean seed meat for green), did not have and rotted, the blue or green broad bean of anosis insect bite evil;
B, cleaning: put blue or green broad bean into inject water container, remove supracutaneous earth and dirt, rinse well with circulating water;
C, peeling: the manual skin of broadcasting, remove crust and plant skin;
D, blanching: remove the peel blue or green broad bean and put into scald liquor and kill enzyme and protect look and slaking, scald liquor adopts percentage by weight 10% sucrose and 0.5% lemon aqueous acid, and 85 ℃ of temperature, make broad bean ninety percent ripe at 100 seconds time;
E, freezing: the freezer of the material after the blanching being put into-40 ℃ is freezing, with blue or green broad bean deep colling;
F, the dehydration of thawing: the broad bean after will freezing places baking oven dehydration, 90 ℃ of oven temperatures; Making the broad bean water content after the dehydration is 50%;
G, sabot, go into jar: the blue or green broad bean of the dehydration of will thawing is contained in the expanded net dish thickness 10cm; In sabot, to open steam valve and give the Bulking tank preheating, after the expanded net that broad bean is housed was coiled jar and finishes, a temperature reached 40 ℃ in jar; After the net dish installs, close cover;
H, vaccum storage tank decompression: open vavuum pump before the pressure-difference and puffing in advance, the interior vacuum of vaccum storage tank is reached-0.075MPa;
I, pressure-difference and puffing, vacuum dehydration:
I1, intensification, supercharging: the material of the dehydration of thawing is given the pressurization of Bulking tank steam supply after going into jar immediately, makes the interior temperature of Bulking tank rise to 75 ℃, Bulking tank pressure 0.05MPa with 25 minutes;
I2, pressure-difference and puffing: moment is opened the valve between Bulking tank and the vaccum storage tank, and material is expanded under vacuum state, extracts the water vapour in the Bulking tank simultaneously;
I3, vacuum dehydration: vacuum reduces or closes heating steam supply valve at-0.075MPa in this stage Bulking tank, makes 1.5 hours time period that temperature progressively transits to 35 ℃ by 75 ℃ in the Bulking tank, then stops heating;
K, cooling curing, abolish vacuum and letter sorting: stop to heat back water flowing cooling, abolish vacuum when temperature is reduced to 20 ℃ in the Bulking tank, crisp.
Embodiment 7 is a raw material with the lyophilization sweet potato slices, adopts the present invention to produce crisp of Ipomoea batatas:
A, sabot, go into jar: the dehydration back moisture of will thawing is contained in the expanded net dish thickness 6cm at 15% sweet potato slices; In sabot, to open steam valve and give the Bulking tank preheating, after the expanded net that sweet potato slices is housed coiled jar, a temperature reached 30 ℃ in jar; After the net dish installs, close cover;
B, vaccum storage tank decompression: open vavuum pump before the pressure-difference and puffing in advance, the interior vacuum of vaccum storage tank is reached-0.065MPa;
C, pressure-difference and puffing, vacuum dehydration:
C1, intensification, supercharging: the sweet potato slices of the dehydration of thawing is given the pressurization of Bulking tank steam supply after going into jar immediately, makes the interior temperature of Bulking tank rise to 85 ℃, Bulking tank pressure 0.03MPa with 25 minutes;
C2, pressure-difference and puffing: moment is opened the valve between Bulking tank and the vaccum storage tank, and sweet potato slices is expanded under vacuum state, extracts the water vapour in the Bulking tank simultaneously;
Vacuum is at-0.065MPa in the c3, this stage Bulking tank, reduces or closes heating steam supply valve, makes 2 hours time period that temperature progressively transits to 35 ℃ by 85 ℃ in the Bulking tank, then stops heating;
D, cooling curing, abolish vacuum and letter sorting: stop to heat back water flowing cooling, abolish vacuum when temperature is reduced to 25 ℃ in the Bulking tank, crisp of Ipomoea batatas.
Embodiment 8 is a raw material with fresh broccoli, uses the present invention and produces crisp of broccoli:
A, get the raw materials ready: selecting maturity is ninety percent ripe (the pulp meat is hard, does not feel like jelly), does not have to rot, the broccoli of anosis insect bite evil;
B, cleaning: put broccoli into inject water container, rinse well;
C, cutting: with stainless steel knife broccoli is cut into half earlier, again half sheet is cut eight;
D, blanching: the broccoli that cuts is put into scald liquor kill enzyme and protect look; Scald liquor is that percentage by weight is 18% sucrose and 0.5% lemon aqueous acid, 105 ℃ of temperature, and blanching treatment time 10 seconds is scalded broccoli to sixty percent ripe;
E, freezing: the broccoli after the blanching is put into-1 ℃ of refrigerator and cooled froze 60 hours, with the broccoli deep colling;
F, thaw and appropriateness dehydration: the broccoli after will freezing is put into room temperature and is thawed, the loss Free water; Make the broccoli water content 60%;
G, sabot, go into jar: the broccoli of the dehydration of will thawing is evenly distributed in the expanded net dish sabot thickness 2cm; In the time of sabot, open steam valve and give the Bulking tank preheating, after the expanded net that broccoli is housed was coiled jar and finishes, a temperature reached 60 ℃ in jar; After the net dish installs, close cover;
H, vaccum storage tank decompression: open vavuum pump before the pressure-difference and puffing in advance, the interior vacuum of vaccum storage tank is reached-0.075MPa;
I, pressure-difference and puffing, vacuum dehydration:
I1, intensification, supercharging: the broccoli of the dehydration of thawing is given Bulking tank steam supply, pressurization after going into jar immediately; Make in 30 minutes that temperature rises to 95 ℃ in the Bulking tank, Bulking tank pressure 0.1MPa;
I2, pressure-difference and puffing: moment is opened the valve between Bulking tank and the vaccum storage tank, broccoli is organized under the vacuum state expands, and extracts the water vapour in the Bulking tank simultaneously;
I3, vacuum dehydration: vacuum reduces or closes heating steam supply valve at-0.075MPa in this stage Bulking tank, makes with 2.5 hours that temperature progressively transits to 70 ℃ by 95 ℃ in the Bulking tank, then stops to heat;
J, cooling curing, abolish vacuum: stop to heat back water flowing cooling, abolish vacuum when temperature is reduced to 15 ℃ in the Bulking tank; Make crisp of broccoli.
Embodiment 9 a, get the raw materials ready: select maturity good, do not have and rot, anosis insect bite evil pears;
B, cleaning: put pears into inject water container, remove supracutaneous earth and dirt, rinse well with circulating water;
C, cutting: with stainless steel knife pears are crossed that the center slices into halves, stoning, slice thickness 5～10mm; Product is the semicircle sheet;
D, blanching: the pears sheet is put into scald liquor kill enzyme and protect look and slaking; Scald liquor is that percentage by weight is 5% sucrose and 0.2% lemon aqueous acid, 95 ℃ of temperature, and blanching treatment time 30 seconds is scalded pulp to ninety percent ripe;
E, freezing: the refrigerator-freezer deep colling of the pears sheet after the blanching being put into-15 ℃;
F, thaw and appropriateness dehydration: the pears sheet after will freezing is put into room temperature and is thawed; Make pears sheet water content 30%;
G, sabot, go into jar: the pears sheet of the dehydration of will thawing is evenly distributed in the expanded net dish sabot thickness 3cm～5cm; In the time of sabot, open steam valve and give the Bulking tank preheating, after the expanded net that the pears sheet is housed was coiled jar and finishes, a temperature reached 50 ℃ in jar; After the net dish installs, close cover;
H, vaccum storage tank decompression: open vavuum pump before the pressure-difference and puffing in advance, the interior vacuum of vaccum storage tank is reached-0.065MPa;
I, pressure-difference and puffing, vacuum dehydration:
I1, intensification, supercharging: the pears sheet of the dehydration of thawing is given Bulking tank steam supply, pressurization after going into jar immediately; Make in 25 minutes that temperature rises to 90 ℃ in the Bulking tank, Bulking tank pressure 0.07MPa;
I2, pressure-difference and puffing: moment is opened the valve between Bulking tank and the vaccum storage tank, pears is organized under the vacuum state expands, and extracts the water vapour in the Bulking tank simultaneously;
I3, vacuum dehydration: vacuum reduces or closes heating steam supply valve at-0.065MPa in this stage Bulking tank, makes with 2.5 hours that temperature progressively transits to 70 ℃ by 90 ℃ in the Bulking tank, then stops to heat;
J, cooling curing, abolish vacuum: stop to heat back water flowing cooling, abolish vacuum when temperature is reduced to 25 ℃ in the Bulking tank; Make crisp of pears.
Claims (7)
1. the method that technique of freezing-dewatering and puffing with differential pressure is produced fruit and vegetable crisp chip is characterized in that comprising the steps:
A, get the raw materials ready: select maturity good, do not have and rot, the fresh high fiber-like fruit and vegetable using of anosis insect bite evil comprises carrot/celery/broccoli/onion/pineapple/pears/pimento/strawberry/pumpkin/honey dew melon/"Hami" melon/cucumber;
B, cleaning: put fruit and vegetable using into inject water container, remove supracutaneous earth and dirt, rinse well with circulating water;
C, cutting: according to the shape of fruit and vegetable using, with stainless steel knife with fruit and vegetable using slitting, section or triangular prism shaped; Slitting thickness and width are 3～12mm, and length is 60～100mm; Section is for disk or halfround bar slice or fan sheet or rectangular, thickness 3～12mm; The prismatic post is an example with the carrot, crosses center of circle partial application, from the circle centre position rip cutting per half sheet is cut 2～4 again, and product is the triangular shape;
D, blanching: with cutting in flakes or the material of bar or prismatic post put into scald liquor and kill enzyme and protect look and slaking; Scald liquor is that percentage by weight is 1%～30% sucrose and 0.1%～0.5% lemon aqueous acid, 60 ℃～105 ℃ of temperature, and blanching treatment time 10 seconds～300 seconds, ripe pulp boiling hot to six to ninety percent;
E, freezing: the environment of the fruit and vegetable using after the blanching being put into-1 ℃～-40 ℃ is freezing, with the fruit and vegetable using deep colling; Freezing equipment comprises refrigerator, refrigerator-freezer, mechanical refrigeration freezer and quick-frozen production line;
F, thaw and appropriateness dehydration: the fruit and vegetable using after will freezing puts into room temperature or the dehydration facility thaws the loss Free water; Make material moisture between 30～80%;
G, sabot, go into jar: the material of the dehydration of will thawing is evenly distributed in the expanded net dish, between sabot thickness 1cm～5cm; In the time of sabot, open steam valve and give the Bulking tank preheating, after the expanded net that fruit and vegetable using is housed was coiled jar and finishes, a temperature reached 50 ℃～60 ℃ in jar; After the net dish installs, close cover;
The decompression of h, vaccum storage tank: open vavuum pump before the pressure-difference and puffing in advance, make that vacuum reaches in the vaccum storage tank-0.06MPa～-0.084MPa;
I, pressure-difference and puffing, vacuum dehydration:
I1, intensification, supercharging: the material of the dehydration of thawing is given Bulking tank steam supply, pressurization after going into jar immediately; Make in 25～30 minutes that temperature rises to 85～105 ℃ in the Bulking tank, Bulking tank pressure 0.03MPa～0.1MPa;
I2, pressure-difference and puffing: moment is opened the valve between Bulking tank and the vaccum storage tank, fruit and vegetable using is organized under the vacuum state expands, and extracts the water vapour in the Bulking tank simultaneously;
I3, vacuum dehydration: in this stage Bulking tank vacuum-0.06MPa～-0.084MPa between, reduce or close heating steam supply valve, the time range at 1.5～3.5 hours makes that temperature progressively transits to 70 ℃ by 105 ℃ in the Bulking tank, then stops heating;
J, cooling curing, abolish vacuum: stop to heat back water flowing cooling, abolish vacuum when temperature is reduced to 30 ℃～15 ℃ in the Bulking tank; Make crisp slices of fruit and vegetable using.
2. a kind of technique of freezing-dewatering and puffing with differential pressure according to claim 1 is produced the method for fruit and vegetable crisp chip, and it is characterized in that: freezing described in the step e is quick-frozen.
3. a kind of technique of freezing-dewatering and puffing with differential pressure according to claim 1 and 2 is produced the method for fruit and vegetable crisp chip, it is characterized in that: after step b cleans fruit and vegetable using is taked manual peel rossing, steam peeling or lye dipping; When step c cutting to the fruit and vegetable using stoning.
4. the method that technique of freezing-dewatering and puffing with differential pressure is produced fruit and vegetable crisp chip is characterized in that comprising the steps:
A, get the raw materials ready: select maturity good, do not have and rot, the fresh high starchy vegetable of anosis insect bite evil comprises potato/Ipomoea batatas/Chinese yam/blue or green broad bean/green pea/lotus rhizome;
B, cleaning: put fresh high starchy vegetable into inject water container, remove supracutaneous earth and dirt, rinse well with circulating water;
C, peeling: adopt the method for manual peel rossing, steam peeling or lye dipping to give fresh high starchy vegetable peeling;
D, cutting: with stainless steel knife with potato/Ipomoea batatas/Chinese yam/lotus rhizome slitting, section or triangular prism shaped: slitting thickness and width are 3～12mm, and length is 60～100mm; Section is disk, semicircle, fan sheet and rectangular, thickness 3～12mm; Cut triangular prism shaped hem width degree 3～12mm, length is 60～100mm; Blue or green broad bean/green pea does not need cutting;
E, blanching: cutting or peeling material are put into scald liquor kill enzyme and protect look and slaking, scald liquor adopts percentage by weight 1%～30% sucrose and 0.1%～0.5% lemon aqueous acid, 60 ℃～105 ℃ of temperature, make material six to ninety percent ripe at 10 seconds～300 seconds time;
F, freezing: the environment of the material after the blanching being put into-1 ℃～-40 ℃ is freezing, and freezing equipment comprises refrigerator, refrigerator-freezer, mechanical refrigeration freezer and quick-frozen production line, with the material deep colling;
G, the dehydration of thawing: the material after will freezing places indoor or baking oven or drying room dehydration, and temperature is controlled within 1 ℃～90 ℃; Make material moisture after the dehydration between 15%～70%;
H, sabot, go into jar: the material of the dehydration of will thawing is contained in the expanded net dish, between thickness 1cm～10cm; In sabot, to open steam valve and give the Bulking tank preheating, after the expanded net that material is housed was coiled jar and finishes, a temperature reached 30 ℃～40 ℃ in jar; After the net dish installs, close cover;
The decompression of i, vaccum storage tank: open vavuum pump before the pressure-difference and puffing in advance, make that vacuum reaches in the vaccum storage tank-0.06MPa～-0.084MPa;
J, pressure-difference and puffing, vacuum dehydration:
J1, intensification, supercharging: the material of the dehydration of thawing goes into to give the pressurization of Bulking tank steam supply behind the jar immediately, makes in 25～30 minutes that temperature rises to 75～85 ℃ in the Bulking tank, Bulking tank pressure 0.01MPa～0.05MPa;
J2, pressure-difference and puffing: moment is opened the valve between Bulking tank and the vaccum storage tank, and material is expanded under vacuum state, extracts the water vapour in the Bulking tank simultaneously;
J3, vacuum dehydration: in this stage Bulking tank vacuum-0.06MPa～-0.084MPa between, reduce or close heating steam supply valve, make 1.5～3.5 hours time period that temperature progressively transits to 35 ℃ by 85 ℃ in the Bulking tank, then stop heating;
K, cooling curing, abolish vacuum and letter sorting: stop to heat back water flowing cooling, abolish vacuum when temperature is reduced to 30 ℃～15 ℃ in the Bulking tank, crisp.
5. a kind of technique of freezing-dewatering and puffing with differential pressure as claimed in claim 4 is produced the method for fruit and vegetable crisp chip, and it is characterized in that: freezing described in the step f is quick-frozen.
6. the method that technique of freezing-dewatering and puffing with differential pressure is produced fruit and vegetable crisp chip is characterized in that comprising the steps:
A, get the raw materials ready: with the lyophilization vegetables is raw material, comprises the potato/Ipomoea batatas/Chinese yam/high starch lyophilization of blue or green broad bean/green pea/lotus rhizome vegetables;
B, sabot, go into jar: the dehydration back moisture of will thawing is contained in the expanded net dish, between thickness 1cm～10cm at 15%～70% material; In sabot, to open steam valve and give the Bulking tank preheating, after the expanded net that material is housed coiled jar, a temperature reached 30 ℃～40 ℃ in jar; After the net dish installs, close cover;
The decompression of c, vaccum storage tank: open vavuum pump before the pressure-difference and puffing in advance, make that vacuum reaches in the vaccum storage tank-0.06MPa～-0.084MPa about;
D, pressure-difference and puffing, vacuum dehydration:
D1, intensification, supercharging: the material of the dehydration of thawing goes into to give the pressurization of Bulking tank steam supply behind the jar immediately, makes in 25～30 minutes that temperature rises to 75～85 ℃ in the Bulking tank, Bulking tank pressure 0.01MPa～0.05MPa;
D2, pressure-difference and puffing: moment is opened the valve between Bulking tank and the vaccum storage tank, and material is expanded under vacuum state, extracts the water vapour in the Bulking tank simultaneously;
In the d3, this stage Bulking tank vacuum-0.06MPa～-0.084MPa between, reduce or close heating steam supply valve, make 1.5～3.5 hours time period that temperature progressively transits to 35 ℃ by 85 ℃ in the Bulking tank, then stop heating;
E, cooling curing, abolish vacuum and letter sorting: stop to heat back water flowing cooling, abolish vacuum when temperature is reduced to 30 ℃～15 ℃ in the Bulking tank, crisp.
7. the method for producing fruit and vegetable crisp chips as claim 4,5 or 6 described a kind of technique of freezing-dewatering and puffing with differential pressure, it is characterized in that described cooling curing, abolish vacuum with the letter sorting after, further, also comprise: crisp is poured on the console, chooses overdone and unpuffed product; The crisp flake products that sorts out is deployed into various local flavor product with different seasonings, comprises original flavor, spicy flavor, spiced salt flavor, red ragout flavor, barbecue flavor, barbecue flavor, eight-treasure sauce flavor, fragrant peppery taste, taste of tomato.
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