CN101669605B

CN101669605B - Process for freezing and frying fruit slices in vacuum

Info

Publication number: CN101669605B
Application number: CN2009101811614A
Authority: CN
Inventors: 张利彬
Original assignee: Individual
Current assignee: Zhang Libin
Priority date: 2009-10-13
Filing date: 2009-10-13
Publication date: 2012-05-30
Anticipated expiration: 2029-10-13
Also published as: CN101669605A

Abstract

The invention discloses a process for freezing and frying fruit slices in vacuum, which is characterized in that the process flow comprises the following steps: selecting raw material, cleaning and removing impurities, slicing precisely, protecting color, dipping, draining, placing into a basket, quick-freezing in a tunnel or a refrigerator, freezing and frying in vacuum, deoiling in vacuum, relishing, packaging, inspecting and putting in storage. The process effectively prevents fruit slices from being easily oxidized and browned; the shape of the fried fruit slice is smooth as original; the color is close to the natural color of the raw material; the mouth feel is fragrant and crisp; the thickness is even, the oil content is extra-low ranging from 17% to 20%; and the oil content is lower by at least 25% than that of the same type of fruit crisp chips. Meanwhile, the vacuum freezing and frying technology effectively prevents generation of harmful substances, such as acrylamide and trans fatty acid and the like, and the traditional constant pressure high temperature frying method and the routine vacuum low temperature frying method can not match with the technology.

Description

A kind of technology of freezing and frying fruit slices in vacuum

Technical field

The present invention relates to a kind of technology of freezing and frying fruit slices in vacuum, be mainly used in fruit leisure food such as crisp of crisp of Apple fritters, crisp of peach, crisp of Kiwi berry and persimmon.

Background technology

The basic procedure of at present domestic and international vacuum frying technology: raw material cleans peeling---extensive section--and enzyme is killed in the high temperature blanching--vacuum frying, de-oiling--seasoning packing---put in storage; Perhaps adopt: raw material cleans peeling---rough section--and enzyme is killed in the high temperature blanching--freezing--dipping thaws--vacuum frying, de-oiling--seasoning packing---put in storage.

Since fruit raw material in cutting, protect on look, freezing, these four important steps of vacuum frying technology and hold bad words oxidizing brown stain very easily takes place, technology requires very high.At home and abroad market survey is learnt at present; What whole world vacuum frying fruits and vegetables bacterium enterprise technology all adopted is existing vacuum frying mode, thus chankings sheet type than out-of-flatness, color and luster because of oxidation take place in various degree brown stain, the fruit slice surface blistering is not bulk, mouthfeel is relatively poor, oil content is higher.

More than two kinds of technologies are production technologies of generally using of enterprise both at home and abroad at present; These two kinds of technologies are still passable to producing the not high kind of technological requirements such as common potato, sweet potato, carrot, but very easily the kind effect of oxidizing brown stain is just poor like fruit, colored potato, bacterium mushroom etc. to producing.If the raw water chankings is carried out the green removing in high temperature blanching, temperature is generally 85-95 degree centigrade, and the time is 3--5 minute mostly, just can cause chankings to meet high temperature generation oxidizing brown stain; And the raw material chankings of blanching directly sent into fried system carry out when fried the sheet type than out-of-flatness, that color is dull, surperficial prying is not bulk, mouthfeel is hardened is not crisp; After perhaps the raw water chankings of high temperature blanching being sent into freezer and freezed, outbound is thawed and is carried out after the link friedly, causes the long secondary generation of thawing time oxidizing brown stain, has a strong impact on the organoleptic indicator of fruit crisp slices.

Summary of the invention

The object of the invention just provides a kind of technology of freezing and frying fruit slices in vacuum; Meet heat oxidizing brown stain takes place so that solve raw material chankings that prior art exists, it is not crisp that the raw material chankings of high temperature blanching is sent into directly that fried system carries out sheet type out-of-flatness when fried, surperficial prying is not bulk, mouthfeel is hardened; After perhaps the material piece of blanching being sent into freezer and freezed, carry out the fried problems such as defective that cause the long secondary generation of thawing time oxidizing brown stain after outbound is thawed again.

Technical scheme of the present invention is: its technological process comprises the steps:

Raw material is selected, and------dipping protects look, and--draining is adorned basket--tunnel or freezer quick-frozen--vacuum freezing and frying and vacuum de-oiling--seasoning--packing, metallic foreign body detect---finished product warehouse-in to cleaning and removing impurities in accurate section.

After adopting technique scheme; Prevented the very easily generation of oxidizing brown stain phenomenon of fruit slice effectively; The fried fruit slice sheet type of making is smooth as before, color is near raw material true qualities, mouthfeel crisp-fried, even, the ultralow oil content of thickness; Oil content is between 17-20%, than similar fruit crisp slices fat content on the market low about at least 25%.The vacuum freezing and frying technology has effectively prevented the generation of harmful substances such as acrylamide and trans-fatty acid simultaneously, is that the fried and conventional vacuum low-temperature frying mode of constant-pressure and high-temperature is incomparable.

The specific embodiment

The technological process of vacuum freezing and frying fruit crisp slices of the present invention (comprising fruit kinds such as apple crisp slices, crisp of Kiwi berry, crisp of peach, crisp of persimmon) is following:

Raw material is selected, and--------draining is adorned basket--tunnel or freezer quick-frozen--vacuum frying, vacuum de-oiling--seasoning--packing, metallic foreign body detect---finished product warehouse-in to cleaning and removing impurities to protect the look dipping in accurate section.

Be elaborated in the face of above-mentioned technology down:

1, raw material is selected: general production and processing requires to select stature does not evenly have the raw material that festers, so that cut out complete uniform sheet type.

2, cleaning and removing impurities: soak clean lip-deep pesticide residue of fruit raw material and foreign material with clear water.

3, accurate section: in order to improve the attractive in appearance and thickness uniformity of fruit slice type, require to adopt high accuracy cutting equipment (like the CC type slicer of the U.S.'s outstanding rope precise cutting machinery manufactured), the raw material fruit is cut into the plain film that thickness is 4mm--5mm.

4, protect the look dipping: protect look solution with mixing furnishings such as citric acid and salt, take by weighing 400 gram salt, 40 gram citric acids, be dissolved in 40 kilograms of warm water.Note to stir the fruit tablet that in time will cut after citric acid and salt fully dissolve and be immersed in the solution, the raw material chankings that cuts was immersed in the colour protecting liquid about 60 minutes.

5, draining dress basket: will flood good raw material chankings pack into frame of plastic or stainless steel leak basket in and drain away the water and freeze fully.

6, tunnel or freezer quick-frozen: according to the equipment actual conditions, if full-automatic assembly line then material piece directly send into subzero 40 degrees centigrade freeze tunnel (prior art) and freeze to get final product in 1 hour; If then needing material piece sent in subzero 18-20 degree centigrade the freezer, freezed 24 hours intermittent apparatus.

7, vacuum frying, vacuum de-oiling: will freeze good material piece need not thaw directly send into carry out in the vacuum frying storehouse fried; The oil temperature control is in 85--95 degree centigrade of interval; The fried time is controlled at 20-25 minute interval; Vacuum degree control is at 0.085-0.095Mpa; The vacuum de-oiling time set is 4 minutes, and rotating speed 400r/min is best.Vacuum freezing and frying and vacuum de-oiling all carry out in the negative pressure cabin of existing vacuum frying and vacuum de-oiling equipment, can use full-automatic assembly line or batch (-type) frying apparatus, are vacuum frying and vacuum de-oiling integration apparatus.

8, seasoning: adopt automatic spraying device (like the full-automatic sensor device for spray of Dutch this manufactured of Cusparia) that flavor enhancement is sprayed on the fruit slice equably, so that guarantee that taste is even.Generally according to market demand seasoning (for example spray fruit essence and Vitamin C etc., be prior art).It is also passable that certain fruit slice does not carry out seasoning, keeps its original local flavor.

9, packing: in order to guarantee the fresh color and luster of fruit crisp slices and to taste the time limit, the In Aluminium Foil Packing that the fruit slice finished product that has sprayed flavor enhancement is carried out airtight shading.

The raw material chankings of this process using operation that need not the high temperature blanching completes; Directly send into subzero 40 degrees centigrade of refrigerating plant quick-frozens 1 hour protecting the raw material chankings that look crosses; Perhaps send in subzero 18-20 degree centigrade the freezer and freezed 24 hours; And the link of need not outbound thawing promptly directly gets into the vacuum frying system and carries out the fried system of vacuum under the frozen state, and this fried system mode has avoided the raw material chankings because of reducing the secondary oxidation brown stain that link took place of thawing of long period, fruit slice is met the heat sublimation drying suddenly from frozen state in the vacuum frying system after; Its sheet shape is not only open and flat as before, lovely luster is pleasing, oil content is low etc., and the crisp degree of mouthfeel is very good.

This technology has prevented that effectively fruit slice is easy to the generation of oxidizing brown stain phenomenon, and fried fruit slice color of making is vivid, the crisp sweet-smelling of mouthfeel, oil content be between 17-20%, than similar fruit crisp slices fat content on the market low about at least 25%.The vacuum freezing and frying technology has also effectively prevented the generation of harmful substances such as acrylamide, trans-fatty acid simultaneously, is that the fried and conventional vacuum low-temperature frying mode of traditional constant-pressure and high-temperature is incomparable.

Claims

1. the technology of a freezing and frying fruit slices in vacuum, it is characterized in that: its technological process is made up of following steps:

Raw material is selected--cleaning and removing impurities--and accurate section--protect the look dipping--draining dress basket--tunnel or freezer quick-frozen--vacuum frying, vacuum de-oiling--seasoning--packing, metallic foreign body detect---finished product warehouse-in, the concrete operation method of described each step is:

Raw material is selected: selecting stature does not evenly have eight fens ripe fruit raw materials that fester, reject the full maturity saccharification fruit so that cut out complete uniform sheet type;

Cleaning and removing impurities: soak clean lip-deep pesticide residue of fruit raw material and foreign material with clear water;

Accurate section: in order to improve the attractive in appearance and uniformity of sheet type, adopt high accuracy cutting equipment, the raw material fruit is cut into the plain film that thickness is 4mm--5mm;

Protect look dipping: the raw material chankings that cuts is immersed in protected in the look solution 60 minutes;

Draining dress basket: will flood the raw material chankings of getting well and pack in the frame of plastic and drain away the water;

Tunnel or freezer quick-frozen: adopt full-automatic assembly line that material piece is directly sent into subzero 40 degrees centigrade freeze tunnel and freeze more than 1 hour; Or adopt intermittent apparatus material piece to be sent in subzero 18-20 degree centigrade the freezer and freezed 24 hours;

Vacuum frying and vacuum de-oiling: the material piece that will freeze to get well does not thaw directly to send into and carries out vacuum frying in the vacuum frying storehouse; The oil temperature control is in 85～95 degrees centigrade of intervals; The fried time is controlled at 20～25 minutes intervals; Vacuum degree control is at 0.085～0.095MPa; The vacuum de-oiling time set is 4 minutes, rotating speed 400r/min;

Packing: in order to guarantee the fresh color and luster of fruit crisp slices and to taste the time limit, the fruit slice behind vacuum frying and the vacuum de-oiling is packed in the In Aluminium Foil Packing of airtight shading.

2. the technology of freezing and frying fruit slices in vacuum according to claim 1, it is characterized in that: described compound method of protecting look solution is: take by weighing 400 gram salt and 40 gram citric acids, be dissolved in 40 kilograms of warm water.

3. the technology of freezing and frying fruit slices in vacuum according to claim 1; It is characterized in that: the fruit slice behind described vacuum frying and the vacuum de-oiling is carried out seasoning handle: adopt full-automatic flavoring spraying device that flavoring is sprayed on the fruit slice equably, so that guarantee that taste is even.