CN101623078B - Processing technic of flavor type puffing white gourd crisp strips and products thereof - Google Patents
Processing technic of flavor type puffing white gourd crisp strips and products thereof Download PDFInfo
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Abstract
The invention relates to a processing technic of flavor type puffing white gourd crisp strips and products thereof, belonging to the field of agricultural product deep processing and comprising the following steps: cleaning and peeling white gourds; cutting the white gourds into strips; impregnating and filling the white gourd strips; flavoring the white gourd strips; refrigerating the white gourd strips; predrying the white gourd strips; uniformly moistening the white gourd strips; puffing the white gourd strips by vacuum microwaves in advance; puffing the white gourd strips by airstreams; cooling the white gourd strips; and packaging the white gourd strips. The method prepares the flavor type puffing white gourd crisp strip products by a combination technique of the strip cutting modeling, the filling sizing, flavor blending, the vacuum microwaves and airstream puffing and the drying of the products according to the characteristics of white gourd material. The flavor type puffing white gourd crisp strips products processed by the method are crisp and delicious, non fried, fat free and have different tastes, such as a curry taste, a smoked plum taste, a cumin taste, and the like, are good for both children and adults and are wonderful summer relieving and weight reducing leisure foods.
Description
One, technical field
The present invention relates to a kind of processing technic of flavor type puffing white gourd crisp strips and products thereof, belong to field of deep processing of farm products.
Two, background technology
The annual trailing plant of Benincasa Curcurbitaceae is traditional autumn one of the vegetables of the people.Wax gourd originates in China, and the distinguishing feature of wax gourd is that volume is big, washiness, heat are low.Chinese medicine thinks, the wax gourd flavor is sweet and cold in nature, and inducing diuresis to reduce edema, clearing heat and detoxicating, effect that fire and anti-inflammatory fall in clearing stomach are arranged, and for artery sclerosis, coronary heart disease, diseases such as hypertension, oedema abdominal distension have the good curing effect.Wax gourd is separated the function of ichthyotoxin, wine poison in addition.Often edible wax gourd can be removed fat superfluous in the human body, because the wax gourd sugar content is lower, also is suitable for the diabetes patient and " allays one's hunger ", and during the broiling summer, like the heatstroke polydipsia, edible wax gourd can be received significant curative effect.Wax gourd contains minerals and vitamins B such as more protein, sugar and a spot of calcium, phosphorus, iron
1, B
2, C and niacin, wherein Cobastab
1Can impel starch, sugar in the body to be converted into heat energy, and not become fat, so wax gourd helps fat-reducing.What wax gourd was different with other melon dish is that it is not fatty, contains the sodium amount, heat portion is very low.The seed of wax gourd contains urine alcohol, gland alkali, histidine and trigonelline etc., and melon pulp contains parathyrine, histamine etc.At present, the wax gourd manufactured goods are main with beverage and flavouring mainly on the domestic market.Chinese patent CN1090733 has announced a kind of white gourd primary juice beverage and processing method thereof, and Chinese patent CN1122668 has announced soybean wax gourd milk (tea) and preparation method thereof; Chinese patent CN1439297 and CN1687378 have announced wax gourd soy sauce and wax gourd vinegar production method respectively; Shi Jing etc. have studied crisp of vacuum frying wax gourd, yet deep fried products is easy to produce carcinogens such as acrylamide.As yet not relevant for the report of crisp of vaccum microwave puffing and air-flow puffing technique processing white gourd crisp strips and different flavor type wax gourd.
Three, summary of the invention
Technical problem
The processing technology that the purpose of this invention is to provide a kind of flavor type puffing white gourd crisp strips is produced different taste puffing white gourd crisp strips products such as curried flavor, smoked plum flavor, cumin flavor, has kept nutrient composition in raw materials to greatest extent.
Technical scheme
Processing technic of flavor type puffing white gourd crisp strips comprises: wax gourd cleans that peeling, slitting, dipping filling, seasoning, freezing, predrying, sam, vacuum microwave are expanded in advance, airflow puffing, cooling, packing, different flavor puffing white gourd crisp strips product.Because wax gourd moisture is more, sugar content is low, and self taste is light, as the raw materials for production of dilated food certain limitation is arranged.When producing, need carry out slitting moulding, the dipping filling typing of product and handle, and utilize vacuum microwave drying combined flow explosion puffing drying technology with flavor mixing, just can prepare the flavor type puffing white gourd crisp strips product.It is characterized in that,
1) slitting: fresh wax gourd is cleaned, and peeling becomes the wax gourd section of 4-6cm with the wax gourd transversally cutting, and again according to the size of its diameter, (cross-sectional area is about 2-4cm vertically to be cut into 2,4 or 6 equal portions
2).
2) dipping is filled and is handled: article dongguashan was soaked in filling liquid 3-5 hour, drain the back and remove article dongguashan surface filling liquid with clear water.Filling liquid be maltose and dextrin with 2: 8 mixed, all the other are water.
3) seasoning is handled: will put into rustless steel container through the article dongguashan of impregnation process, and add an amount of spice, and stir.Spice is curried flavor, smoked plum flavor, cumin flavor etc., and article dongguashan and spice part by weight are 100: 1.
4) freezing processing: the article dongguashan after seasoning is handled was descended freezing 9-10 hour at-18 ℃;
5) pre-dried: will be under 60-80 ℃ through the article dongguashan of freezing processing, heated-air drying 9-12 hour, dried to its water content was 40-50%, the said degree content that is weight percentage;
6) all wet process: the article dongguashan after predrying is carried out equal wet process, said equal wet process be with article dongguashan be placed in the closed container 5-10 ℃ low tempertaure storage 9-14 hour;
7) vacuum microwave is expanded in advance: is 0.085-0.090MPa with article dongguashan in vacuum, and microwave power is 70-80W/g, and time 140-150 microwave second is expanded in advance;
8) airflow puffing: will be positioned over through the article dongguashan after preparatory expanded and carry out airflow puffing in the Bulking tank; The step of said airflow puffing does; Stagnated 5-7 minute down at temperature 105-110 ℃, the pressure differential between pressurized tank and vacuum tank is 110-115kPa, and moment is depressurized to vacuum state then; Cool the temperature to 70 ℃; Dry 90 minutes, at last at 20 ℃, cooled off 40 minutes, obtain flavor type puffing white gourd crisp strips.
Said method is suitable for each kind wax gourd, like blue or green, black general early and No. one, powder etc. early.
Beneficial effect
The product slitting moulding that this method provides, filling typing, flavor mixing and the dry combination technique of vacuum microwave combining airflow puffing are prepared the white gourd crisp strips product.It has, and crisp degree is high, and expansion rate is high, and high, the non-advantage such as fried, fat-free of nutritional labeling retention rate has different tastes such as curried flavor, smoked plum flavor, cumin flavor, suit the taste of both old and young, and be the fabulous leisure food of relieving summer heat, reduce weight.Find that through detecting it is good that the nutrition of flavor type puffing white gourd crisp strips product keeps, and has local flavor not of the same race, product detects each item index after room temperature is placed 12 months, and the result shows that its color and luster, flavour and mouthfeel, shape have no significant change; Detect moisture, crude fiber content, protein content, content of ashes etc. according to the described method of embodiment 1 step 1; The result shows that the water content of above-mentioned expanded curried flavor white gourd crisp strips is 4.28%; Crude fiber content is 5.13%; Protein content is 4.93%, and ash content is 4.30%, and Vc content is the 386.22mg/100g dry weight.The microbiological indicator testing result meets national sector standard.
The preparation method of flavor type puffing white gourd crisp strips and practical technique are that the deep processing and utilization of wax gourd provides a practicable new way among the present invention.
Four, the specific embodiment
Following embodiment describes in further detail of the present invention, but and does not mean that any restriction of the present invention.
Embodiment 1
One, the preparation of curried flavor puffing white gourd crisp strips
Get fresh wax gourd (kind is for early blue or green) and, measure each item index according to following method as raw material:
The determination of moisture method: baking oven is driven air blast, with the wax gourd grain that the minces big culture dish of packing into, culture dish is put into baking oven, and 55 ℃-60 ℃, once face is every two hours turned in oven dry in 48 hours.Weighing after 48 hours, treat that moisture is reduced to below 10% after, changed 105 ℃ of continuous dryings 1 hour; Thereafter oven door is crack, treat that its temperature slowly descends, cool off after 10-15 minute and to get into drier and stablized 30 minutes; Weigh, repeat 105 ℃ of oven dry down, until twice constant mass of weighing.Moisture (%)=drying back sample quality/gross sample quality.
Total protein assay method:, adopt Kjeldahl to measure according to GB T5009.5-2003.
The assay method of reproducibility total reducing sugar:, adopt direct titrimetric method according to GB T5009.7-2003.
Coarse-fibred assay method: take by weighing after the oven dry about about 0.2 gram three parts in the powder pulverized, its weight of accurate recording (being accurate to 0.0001) is put into the sulfuric acid that demarcation boils well with sample and is washed; Kept fluidized state 30 minutes, suction filtration is got its filter residue afterwards, again with demarcating the sodium hydroxide solution washing of boiling; Kept fluidized state 30 minutes, suction filtration is got its filter residue, with washing with alcohol three times; Advance oven for drying; In 550 ℃ of calcinations of Muffle furnace 30 minutes, claim its quality at last again, be coarse-fibred quality with the difference of original weight.Crude fibre (%)=(crucible and sample gross weight after oven dry back crucible and the sample gross weight-calcination)/sample gross weight.
The assay method of ash content:, adopt the calcination gravimetric detemination according to GB/T 5009.4-1985.
Vc Determination on content method: according to GB 6195-86, with 2,6-dichloropheno-lindophenol method is measured.
Above-mentioned each index determining result is as shown in table 1:
The index determining of the bright kind wax gourd of table 1
The production stage of curried flavor puffing white gourd crisp strips: raw material cleaning, peeling, slitting, filling dipping, seasoning, freezing, predrying, sam, vacuum microwave is expanded in advance, airflow puffing is dry, cooling, packing; Concrete grammar is described below:
1, raw material cleans: wax gourd is used flushing with clean water, removes the earth impurity on surface.
2, peeling, slitting: remove the epidermis of wax gourd with skinning machine, being cut into cross-sectional area to wax gourd is 2cm
2, length is the article dongguashan of 4cm.
3, fill dipping: the article dongguashan that step 2 is handled is to soak 4h in 60% filling liquid (maltose and dextrin were with 2: 8 mixed) at the quality percentage composition, and the taking-up back is clean with surface washing with clear water.
4, seasoning: the article dongguashan that step 3 is handled is put into rustless steel container, add curry powder (article dongguashan and curry powder part by weight are 100: 1), stir.
5, freezing: the article dongguashan that step 4 is handled, in temperature-18 ℃ freezer freezing 9 hours.
6, predrying: be placed on the pretreated raw material of step 5 and carry out predryingly in the 101A-2 type hot air drier, baking temperature is 70 ℃, 12 hours drying times.Measure water content according to above-mentioned seasoning, the result shows that the water content of dried article dongguashan is respectively 48.7%.
7, sam: carry out equal wet process to the raw material after step 6 pre-dried, be about to raw material after the pre-dried and be placed in the closed container 5 ℃ and stored 10 hours.
8, vacuum microwave is expanded in advance: the pretreated raw material of step 7 is placed in the XM6SZGW-2 type vacuum microwave, vacuumizes and be 0.085MPa, it is 78W/g that microwave power is set, and the vacuum microwave drying time is 138 seconds.
9, airflow puffing is dry: the preparatory expanded raw material of step 8 is positioned in the QDPH-5 type Bulking tank, and 110 ℃ of warming and pressurizing to temperature, the pressure between pressurized tank and vacuum tank is 110kPa, stagnates 7 minutes, moment is depressurized to vacuum state then; Cool the temperature to 70 ℃; Dry 90 minutes, at last at 20 ℃, cooled off 40 minutes, obtain curried flavor puffing white gourd crisp strips.
10, classification, packing: with curry distinguish the flavor of craft of puffing white gourd crisp strip adoption or automatic grader classification; Packing adopts nitrogen-filled packaging.
Two, the Quality Detection of curried flavor puffing white gourd crisp strips
1, organoleptic detection
Sample is poured in the clean ceramic whiteware dish, with the naked eye directly observes color and luster, form and impurity; Smell its smell; Taste flavour, the result shows that the expanded curried flavor white gourd crisp strips of above-mentioned preparation has kept the color of former wax gourd, and has strong curried local flavor and distinctive flavour of wax gourd and fragrance; Interior or the uniform alveolate texture of iuntercellular expansion formation of raw cell has good crisp brittleness, and mouthfeel is good, is prone to digestion, and partial results is as shown in table 2.
Table 2 organoleptic detection result
2, physical and chemical index detects
The expanded curried flavor white gourd crisp strips of above-mentioned preparation can keep and concentrate the multiple nutrients composition in the wax gourd preferably, like sugar, albumen, cellulose and mineral matter etc.Detect moisture according to the described method of embodiment 1 step 1; Crude fiber content, protein content, ash content and Vc content; The result shows that the water content of above-mentioned expanded local flavor white gourd crisp strips is 3.56%, and crude fiber content is 5.38%, and protein content is 5.29%; Ash content is 4.32%, and Vc content is the 396.26mg/100g dry weight.
3, the shelf-life is detected
Expanded curried flavor white gourd crisp strips after the packing of step 1 preparation after room temperature is placed 12 months, is detected each item index, and the result shows that its color and luster, flavour and mouthfeel, shape have no significant change; Detect moisture, crude fiber content, protein content etc. according to the described method of embodiment 1 step 1; The result shows that the water content of above-mentioned expanded curried flavor white gourd crisp strips is 4.28%; Crude fiber content is 5.13%; Protein content is 4.93%, and ash content is 4.30%, and Vc content is the 386.22mg/100g dry weight.
4, microbiological indicator detects
Expanded curried flavor white gourd crisp strips and the packing back expanded local flavor white gourd crisp strips after room temperature is placed 12 months with the step 1 preparation detects its microbiological indicator, and the result is as shown in table 3, meets national sector standard.
The microbiological indicator of the curried flavor of table 3 puffing white gourd crisp strips detects
Embodiment 2
One, the preparation of smoked plum flavor puffing white gourd crisp strips
Get fresh wax gourd (kind is black general) and as raw material, measure indexs such as its moisture, reproducibility total reducing sugar, protein content, crude fiber content according to the described method of embodiment 1 step 1, the result is as shown in table 4:
The index determining of the bright kind wax gourd of table 4
The production stage of smoked plum flavor puffing white gourd crisp strips: raw material cleaning, peeling, slitting, filling dipping, seasoning, freezing, predrying, sam, vacuum microwave is expanded in advance, airflow puffing is dry, cooling, packing; Concrete grammar is described below:
1, raw material cleans: wax gourd is used flushing with clean water, removes the earth impurity on surface.
2, peeling, slitting: remove the epidermis of wax gourd with skinning machine, being cut into cross-sectional area to wax gourd is 2cm
2, length is the article dongguashan of 5cm.
3, fill dipping: the article dongguashan that step 2 is handled is to soak 3h in 70% filling liquid (maltose and dextrin were with 2: 8 mixed) at the quality percentage composition, and the taking-up back is clean with surface washing with clear water.
4, seasoning: the article dongguashan that step 3 is handled is put into rustless steel container, add plum powder (article dongguashan and plum powder part by weight are 100: 1), stir.
5, freezing: the article dongguashan that step 4 is handled, in temperature-18 ℃ freezer freezing 10 hours.
6, predrying: be placed on the pretreated raw material of step 5 and carry out predryingly in the 101A-2 type hot air drier, baking temperature is 80 ℃, 10 hours drying times.Measure water content according to above-mentioned seasoning, the result shows that the water content of dried article dongguashan is respectively 47.4%.
7, sam: carry out equal wet process to the raw material after step 6 pre-dried, be about to raw material after the pre-dried and be placed in the closed container 8 ℃ and stored 12 hours.
8, vacuum microwave is expanded in advance: the pretreated raw material of step 7 is placed in the XM6SZGW-2 type vacuum microwave, vacuumizes and be 0.088MPa, it is 85W/g that microwave power is set, and the vacuum microwave drying time is 140 seconds.
9, airflow puffing is dry: the preparatory expanded raw material of step 8 is positioned in the QDPH-5 type Bulking tank, and 110 ℃ of warming and pressurizing to temperature, the pressure between pressurized tank and vacuum tank is 115kPa, stagnates 5 minutes, moment is depressurized to vacuum state then; Cool the temperature to 70 ℃; Dry 90 minutes, at last at 20 ℃, cooled off 40 minutes, obtain smoked plum flavor puffing white gourd crisp strips.
10, classification, packing: with smoked plum distinguish the flavor of craft of puffing white gourd crisp strip adoption or automatic grader classification; Packing adopts nitrogen-filled packaging.
Two, the Quality Detection of smoked plum flavor puffing white gourd crisp strips
1, organoleptic detection
Sample is poured in the clean ceramic whiteware dish, with the naked eye directly observes color and luster, form and impurity; Smell its smell; Taste flavour, the result shows that the smoked plum flavor puffing white gourd crisp strips of above-mentioned preparation has kept the color of former wax gourd, and has strong smoked plum local flavor and distinctive flavour of wax gourd and fragrance; Good crisp brittleness is arranged, and mouthfeel is good, is prone to digestion, and partial results is as shown in table 5.
Table 5 organoleptic detection result
2, physical and chemical index detects
The smoked plum flavor puffing white gourd crisp strips of above-mentioned preparation can keep and concentrate the multiple nutrients composition in the wax gourd preferably, like sugar, albumen, cellulose and mineral matter etc.Detect moisture according to the described method of embodiment 1 step 1; Crude fiber content, protein content, ash content and Vc content; The result shows that the water content of above-mentioned smoked plum flavor puffing white gourd crisp strips is 3.28%, and crude fiber content is 5.27%, and protein content is 5.26%; Ash content is 4.13%, and Vc content is the 387.26mg/100g dry weight.
3, the shelf-life is detected
Smoked plum after the packing of step 1 preparation flavor puffing white gourd crisp strips after room temperature is placed 12 months, is detected each item index, and the result shows that its color and luster, flavour and mouthfeel, shape have no significant change; Detect moisture, crude fiber content, protein content etc. according to the described method of embodiment 1 step 1; The result shows that the water content of above-mentioned expanded smoked plum flavor white gourd crisp strips is 4.58%; Crude fiber content is 5.13%; Protein content is 4.93%, and ash content is 4.09%, and Vc content is the 365.27mg/100g dry weight.
4, microbiological indicator detects
Expanded smoked plum flavor white gourd crisp strips and the packing back expanded smoked plum flavor white gourd crisp strips after room temperature is placed 12 months with step 1 preparation detects its microbiological indicator, and the result is as shown in table 6, meets national sector standard.
The microbiological indicator of table 6 smoked plum flavor puffing white gourd crisp strips detects
Embodiment 3
One, the preparation of cumin flavor puffing white gourd crisp strips
Get fresh wax gourd No., powder (kind for early) as raw material, measure indexs such as its moisture, reproducibility total reducing sugar, protein content, crude fiber content according to the described method of embodiment 1 step 1, the result is as shown in table 7:
The index determining of the bright kind wax gourd of table 7
The production stage of cumin flavor puffing white gourd crisp strips: raw material cleaning, peeling, slitting, filling dipping, seasoning, freezing, predrying, sam, vacuum microwave is expanded in advance, airflow puffing is dry, cooling, packing; Concrete grammar is described below:
1, raw material cleans: wax gourd is used flushing with clean water, removes the earth impurity on surface.
2, peeling, slitting: remove the epidermis of wax gourd with skinning machine, being cut into cross-sectional area to wax gourd is 2cm
2, length is the article dongguashan of 6cm.
3, fill dipping: is to soak 5 hours in 50% filling liquid (maltose and dextrin were with 2: 8 mixed) article dongguashan at the quality percentage composition, drains the back and removes article dongguashan surface filling liquid with clear water.
4, seasoning: the article dongguashan that step 3 is handled is put into rustless steel container, add cumin powder (article dongguashan and cumin powder part by weight are 100: 1), stir.
5, freezing: the article dongguashan that step 4 is handled, in temperature-18 ℃ freezer freezing 9 hours.
6, predrying: be placed on the pretreated raw material of step 5 and carry out predryingly in the 101A-2 type hot air drier, baking temperature is 60 ℃, 12 hours drying times.Measure water content according to above-mentioned seasoning, the result shows that the water content of dried article dongguashan is respectively 47.9%.
7, sam: carry out equal wet process to the raw material after step 6 pre-dried, be about to raw material after the pre-dried and be placed in the closed container 10 ℃ and stored 10 hours.
8, vacuum microwave is expanded in advance: the pretreated raw material of step 7 is placed in the XM6SZGW-2 type vacuum microwave, vacuumizes and be 0.085MPa, it is 73W/g that microwave power is set, and the vacuum microwave drying time is 145 seconds.
9, airflow puffing is dry: the preparatory expanded raw material of step 8 is positioned in the QDPH-5 type Bulking tank, and 106 ℃ of warming and pressurizing to temperature, the pressure between pressurized tank and vacuum tank is 115kPa, stagnates 6 minutes, moment is depressurized to vacuum state then; Cool the temperature to 70 ℃; Dry 90 minutes, at last at 20 ℃, cooled off 40 minutes, obtain cumin flavor puffing white gourd crisp strips.
10, classification, packing: expanded local flavor white gourd crisp strips is adopted craft or automatic grader classification; Packing adopts nitrogen-filled packaging.
Two, the Quality Detection of cumin flavor puffing white gourd crisp strips
1, organoleptic detection
Sample is poured in the clean ceramic whiteware dish, with the naked eye directly observes color and luster, form and impurity; Smell its smell; Taste flavour, the result shows that the cumin flavor puffing white gourd crisp strips of above-mentioned preparation has kept the color of former wax gourd, and has strong cumin local flavor and distinctive flavour of wax gourd and fragrance; Good crisp brittleness is arranged, and mouthfeel is good, is prone to digestion, and partial results is as shown in table 8.
Table 8 organoleptic detection result
2, physical and chemical index detects
The cumin flavor puffing white gourd crisp strips of above-mentioned preparation can keep and concentrate the multiple nutrients composition in the wax gourd preferably, like sugar, albumen, cellulose and mineral matter etc.Detect moisture according to the described method of embodiment 1 step 1; Crude fiber content, protein content, ash content and Vc content; The result shows that the water content of above-mentioned expanded local flavor white gourd crisp strips is 3.96%, and crude fiber content is 5.58%, and protein content is 5.63%; Ash content is 4.35%, and Vc content is the 423.55mg/100g dry weight.
3, the shelf-life is detected
Cumin after the packing of step 1 preparation flavor puffing white gourd crisp strips after room temperature is placed 12 months, is detected each item index, and the result shows that its color and luster, flavour and mouthfeel, shape have no significant change; Detect moisture, crude fiber content, protein content etc. according to the described method of embodiment 1 step 1; The result shows that the water content of above-mentioned curried flavor puffing white gourd crisp strips is 4.73%; Crude fiber content is 5.33%; Protein content is 5.27%, and ash content is 4.03%, and Vc content is the 398.72mg/100g dry weight.
4, microbiological indicator detects
Expanded cumin flavor white gourd crisp strips and the packing back expanded cumin flavor white gourd crisp strips after room temperature is placed 12 months with step 1 preparation detects its microbiological indicator, and the result is as shown in table 9, meets national sector standard.
The microbiological indicator of table 9 cumin flavor puffing white gourd crisp strips detects
Claims (2)
1. the processing technology of flavor type puffing white gourd crisp strips, concrete steps comprise:
1) slitting: fresh wax gourd is cleaned, peeling, being cut into cross-sectional area is 2-4cm
2, length is the strip of 4-6cm; When slitting is handled, at first the wax gourd transversally cutting is become the wax gourd section of 4-6cm, again according to the size of its diameter, vertically be cut into 2,4 or 6 equal portions, cross-sectional area is 2-4cm
2
2) dipping fill to be handled: article dongguashan was soaked in filling liquid 3-5 hour, drains the back and remove the surperficial filling liquid of article dongguashan with clear water, filling liquid be maltose and dextrin with 2: 8 mixed of mass ratio, all the other are water;
3) seasoning is handled: will put into rustless steel container through the article dongguashan of impregnation process, and add spice, and stir; Said spice is curried flavor, smoked plum flavor or cumin flavor, and article dongguashan and spice part by weight are 100: 1;
4) freezing processing: the article dongguashan after seasoning is handled was descended freezing 9-10 hour at-18 ℃;
5) pre-dried: will be under 60-80 ℃ through the article dongguashan of freezing processing, heated-air drying 9-12 hour, dried to its water content 40-50% that is weight percentage;
6) all wet process: the article dongguashan after predrying is carried out equal wet process, said equal wet process be with article dongguashan be placed in the closed container 5-10 ℃ low tempertaure storage 9-14 hour;
7) vacuum microwave is expanded in advance: is 0.085-0.090MPa with article dongguashan in vacuum, and microwave power is 70-80W/g, and time 140-150 microwave second is expanded in advance;
8) airflow puffing: will be positioned over through the article dongguashan after preparatory expanded and carry out airflow puffing in the Bulking tank; The step of said airflow puffing does; Stagnated 5-7 minute down at temperature 105-110 ℃, the pressure differential between pressurized tank and vacuum tank is 110-115kPa, and moment is depressurized to vacuum state then; Cool the temperature to 70 ℃; Dry 90 minutes, at last at 20 ℃, cooled off 40 minutes, obtain flavor type puffing white gourd crisp strips.
2. the flavor type puffing white gourd crisp strips product that obtained of the said technology of claim 1.
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| Title |
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| 张丽芳.低糖冬瓜果脯的加工工艺.《农产品加工.学科》.2006,(第11期),64－66. * |
| 陈守江等.糖制与涂胶对微波膨化冬瓜块品质的影响.《食品工业科技》.2005,(第05期), * |
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