CN102028164A - Method for processing fruit and vegetable chips by vacuum low-temperature oil bath and dehydration - Google Patents
Method for processing fruit and vegetable chips by vacuum low-temperature oil bath and dehydration Download PDFInfo
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- CN102028164A CN102028164A CN2010105788427A CN201010578842A CN102028164A CN 102028164 A CN102028164 A CN 102028164A CN 2010105788427 A CN2010105788427 A CN 2010105788427A CN 201010578842 A CN201010578842 A CN 201010578842A CN 102028164 A CN102028164 A CN 102028164A
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Abstract
The invention discloses a method for processing fruit and vegetable chips by vacuum low-temperature oil bath and dehydration, comprising the following steps of: selecting fruit and vegetable raw materials, cleaning, cutting into slices or strips or puncturing, and carrying out oil bath in vacuum. The method for processing fruit and vegetable chips by vacuum low-temperature oil bath and dehydration, provided by the invention, ensures that the product of the fruit and vegetable chips is far ahead of the domestic same industry on both production efficiency and product quality and reaches the advanced world level, and the fruit and vegetable chips have the advantages of crisp taste, full shape, brightness in color and low oil content.
Description
Technical field
The present invention relates to food processing field, the fruit vegetable crisp slices processed method of particularly a kind of vacuum and low temperature oil bath dehydration.
Background technology
Vacuum and low temperature oil bath dehydration process technology is called for short the VF technology, is to be invented at first by Japan in 1976, is mainly used in the processing of various fruit and vegetables.Owing to have numerous characteristics such as processing temperature is low, non-oxidation process, the nutritional labeling height is concentrated, color and luster is natural, mouthfeel is crisp, oil content is low with VF technology product processed, and the oxidation Decomposition of not having grease, do not produce harmful substance, shelf life of products is long, is subjected to the consumers' of developed country such as America and Europe, Japan favor deeply.China begins to introduce this technology in the nineties, because its converted products has good performance and mouthfeel, more and more is subjected to domestic consumer's welcome, the consumer group enlarges rapidly, now had the trend that replaces dilated food, market prospects are tempting, and market potential is huge.
But present domestic VF process technology is still immature, exists processing cost too high, and production efficiency is low, can not the serialization large-scale production, and shortcoming such as mouthfeel is hardened, and state is relatively poor, and it is serious to fade, product quality is compared with external product still a certain distance.
Summary of the invention
At the deficiencies in the prior art, the invention provides the fruit vegetable crisp slices processed method of a kind of vacuum and low temperature oil bath dehydration.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: the method that a kind of vacuum and low temperature oil bath dehydration is fruit vegetable crisp slices processed may further comprise the steps: the choosing and cleaning, section or slitting or acanthopore, vacuum oil bath of fruit and vegetable materials.
Further, choosing with cleaning step of above-mentioned fruit and vegetable materials is:
(1) selects materials: select outward appearance full, do not have the fruits and vegetables that rot;
(2) clean: clean fruits and vegetables to surface clean, free from admixture;
For fruits and vegetables such as potato, apples, fruit and vegetable materials also needs to remove the peel or stoning after cleaning.
Further, above-mentioned vacuum oil bath step is:
Fruits and vegetables are put into vacuum frying equipment, at first with oily temperature control at 83 ℃ ~ 90 ℃, vacuum degree control is at 200 ~ 400 millimetress of mercury, after 5 ~ 10 minutes, with oily temperature rise to 90 ℃ ~ 95 ℃, vacuum is raised to 400 ~ 700 millimetress of mercury, fried 10 ~ 25 minutes.
Adopt the beneficial effect of technique scheme to be, the means that the inventive method vacuum oil bath step takes temperature section to handle by changing temperature-pressure-difference obviously reduce the product oil content.
Further, also comprising between above-mentioned section or slitting step and the vacuum oil bath step precooks soaks the sugar and the enzyme dehydration of going out, this is precooked to soak sugar and go out and adopts in the enzyme dehydration equivalent to replenish heating continuously to boil the sugared method of soaking, will precook, soaks sugar and the enzyme dehydration of going out is combined into a procedure and finishes.
Further, above-mentioned precooking soaked sugar and the enzyme dehydration of going out is:
Adopting pol is that 20% ~ 30% maltose solution, concentration are that 0.1% ~ 0.6% citric acid solution and concentration are that sugar and the enzyme that goes out dehydration are precooked, soaked to 0.05% ~ 0.1% sodium iso-vc solution simultaneously to fruits and vegetables, the temperature of precooking is 85 ℃ ~ 95 ℃, and the time of precooking is 3 ~ 6 minutes.
After the every use of the liquid of precooking 2 ~ 4 times, the consumption of water that keeps precooking in the liquid is constant, and it is that 5 ~ 15% maltose, described concentration of maltose total amount is that 5 ~ 15% citric acid and described concentration of citric acid total amount is the sodium iso-vc of sodium iso-vc total amount 5 ~ 15% in 0.05% ~ 0.1% sodium iso-vc solution in 0.1% ~ 0.6% the citric acid solution in 20% ~ 30% the maltose solution that equivalent is added described pol.
Increasing of fruit and vegetable crisp chip is sweet, generally adopt the mode of soaking sugar again after precooking at present, production efficiency is low, take that container is many, dip time long (nearly a few hours), can not the serialization large-scale production, to soak sugar, precooking is combined into a procedure and finishes, whole process only needs several minutes, improves tens times than former method production efficiency.
Further, when fruits and vegetables were potato, Ipomoea batatas or carrot, above-mentioned precooking soaked sugar and gone out further comprising the steps of between enzyme dehydration and the above-mentioned vacuum oil bath step:
(1) freezing: the quick-frozen 2 ~ 4 hours in negative 20 ℃ ~ negative 26 ℃ quick-freezing room of the fruits and vegetables after at first will precooking, make its central temperature reach negative below 18 ℃, the freezer that changes negative 18 ℃ ~ negative 20 ℃ then over to refrigerates more than 8 hours.
(2) thaw: freezing back fruits and vegetables are thawed naturally to about 10 ℃.
Because the limitation on the domestic equipment performance, the fruit and vegetable food that causes domestic processing is with external to compare oil content higher, as the potato slices fat content up to 28 ~ 29%, restricted its competitiveness of product greatly, the inventive method is by taking to adjust means such as cryogenic temperature, cooling time, the product oil content is obviously reduced, and the potato slices fat content can reduce to 6 ~ 7%, makes product quality that qualitative leap arranged.
Further, when fruits and vegetables are the fruit and vegetable food of high fructose, high-moisture and high-thermosensitives such as hawthorn, strawberry, also comprise biology enzyme broken wall and vacuum displacement soaking step between section or slitting or acanthopore step and the described vacuum oil bath step, this biology enzyme broken wall and vacuum displacement soaking step are:
In vacuum equipment, fruits and vegetables are immersed in 20 ℃ ~ 45 ℃ the soak, soak employing pol is 20% ~ 30% maltose solution, concentration is that 0.1% ~ 0.6% citric acid solution and concentration are 0.05% ~ 0.1% sodium iso-vc solution, in soak, add the biology enzyme corresponding at different fruits and vegetables with it, described biology enzyme is the 0.03wt% ~ 0.1wt% of soak, its enzyme content is 500 ~ 5000U/g, vacuumize and reach 0.05 ~ 0.06 atmospheric pressure, kept 2 ~ 5 minutes, make vacuum rise to 0.07 ~ 0.08 atmospheric pressure fast then, kept 3 ~ 10 minutes, make soak can rapid osmotic to fruits and vegetables histocyte inside, reach tasty fast, decompose the fruits and vegetables cell membrane, the effect of disorganize cell.
Every vacuum and low temperature is replaced 2-4 time fast, and according to what of soak loss, equivalent is added the soak of same concentrations.
Some contain high fructose, contain the fruits and vegetables of high-moisture and high-thermosensitive, as hawthorn, strawberry etc., because of its special organization eucaryotic cell structure, adopt the conventional freezing method to be difficult to its destruction, mouthfeel is hardened after causing low-temperature frying, be difficult to make the product that mouthfeel is crisp, state is full, bright in colour, have only its histocyte of destruction, just can address these problems.The inventive method adopts technology such as biology enzyme broken wall, the quick displacement of vacuum and low temperature successfully to solve a recognized techniques difficult problem in the industry, the breakthrough of product mouthfeel state provides wide space for product processing variation, these type of fruits and vegetables do not need to carry out freezing processing, can directly carry out the cryogenic vacuum oil bath.
Further, above-mentioned precook to soak sugar and go out also comprise the liquid enzymolysis step of precooking between enzyme dehydration and the above-mentioned vacuum frying step.
Further, the above-mentioned liquid enzymolysis step of precooking is:
Adopt amylase and pectase decompose pectin and starch 30 ~ 90 minutes in 40 ℃ ~ 55 ℃ the liquid of precooking, amylase and pectase are the 0.03wt% ~ 0.1wt% of liquid of precooking, and its enzyme content is 500U/g ~ 5000U/g.
Precook and soak in the sugared operation, owing to contain a large amount of pectin and starch in the fruits and vegetables, can make the increase of sugar juice viscosity, color and luster deepening, can not accomplish to boil the utilization of liquid continuous several times, this method is precooked liquid enzymolysis operation can be with pectin and starch decomposition, and the liquid of precooking after the decomposition can utilize once more, the liquid utilization rate of precooking reaches more than 90%, finished product per ton is economized on about sugared 90kg, greatly reduces cost, has saved resource.
The invention has the beneficial effects as follows: the invention provides the fruit vegetable crisp slices processed method of a kind of vacuum and low temperature oil bath dehydration, making the product of fruit and vegetable crisp chip still is all far ahead of the domestic same industry on product quality in production efficiency, reach world-class levels, this fruit and vegetable crisp chip has that mouthfeel is crisp, state is full, bright in colour, the advantage that oil content is low.
The specific embodiment
Mode by the following examples further specifies the present invention, does not therefore limit the present invention among the described scope of embodiments.
Embodiment 1
A kind of method of vacuum and low temperature oil bath dehydration processing potato slices may further comprise the steps:
1, raw material is handled:
(1) selects materials: select outward appearance full, do not have the fruits and vegetables that rot;
(2) clean: clean fruits and vegetables to surface clean, free from admixture;
(3) peeling: machine barking, desk checking.
2, section or slitting: French fries slitting length dimension 4-10cm, width, thickness are about 0.8cm.
3, precook and soak sugar and the enzyme dehydration of going out: adopt equivalent to replenish heating continuously and boil the sugared method of soaking, will precook, soak sugar and be combined into a procedure and finish, and fruits and vegetables are in the enzyme dehydration of going out when soaking sugar of precooking.
The concrete operations step is:
Adopting pol is that 20% ~ 30% maltose solution, concentration are that 0.1% ~ 0.6% citric acid solution and concentration are that sugar and the enzyme that goes out dehydration are precooked, soaked to 0.05% ~ 0.1% sodium iso-vc solution simultaneously to fruits and vegetables, the temperature of precooking is 85 ℃ ~ 95 ℃, and the time of precooking is 3 ~ 6 minutes.
After the every use of the liquid of precooking 2 ~ 4 times, the consumption of water that keeps precooking in the liquid is constant, and it is that 5 ~ 15% maltose, described concentration of maltose total amount is that 5 ~ 15% citric acid and described concentration of citric acid total amount is the sodium iso-vc of sodium iso-vc total amount 5 ~ 15% in 0.05% ~ 0.1% sodium iso-vc solution in 0.1% ~ 0.6% the citric acid solution in 20% ~ 30% the maltose solution that equivalent is added described pol.
4, freezing: the quick-frozen 2 ~ 4 hours in negative 20 ℃ ~ negative 26 ℃ quick-freezing room of the potato slices after at first will precooking, make its central temperature reach negative below 18 ℃, the freezer that changes negative 18 ℃ ~ negative 20 ℃ then over to refrigerates more than 8 hours.
5, thaw: freezing back potato slices are thawed naturally to about 10 ℃.
6, vacuum oil bath:
To put into vacuum frying equipment through freezing, the potato slices of handling that thaw, at first with oily temperature control at 83 ℃ ~ 90 ℃, vacuum degree control is at 200 ~ 400 millimetress of mercury, after 5 ~ 10 minutes, with oily temperature rise to 90 ℃ ~ 95 ℃, vacuum is raised to 400 ~ 700 millimetress of mercury, fried 10 ~ 25 minutes.
7, with the potato slices product after the vacuum oil bath again through supercooling.
8, potato slices are packed, check, advance the storehouse, are dispatched from the factory.
Potato slices are precooked and are soaked the liquid of precooking after the sugar enzymolysis step of can also precooking in the present embodiment, concrete operations are: adopt amylase and pectase decompose pectin and starch 30 ~ 90 minutes in 40 ℃ ~ 55 ℃ the liquid of precooking, described amylase and pectase are the 0.03wt% ~ 0.1wt% of liquid of precooking, and its enzyme content is 500U/g ~ 5000U/g.The liquid of precooking after the decomposition can utilize once more, and the liquid utilization rate of precooking is reached more than 90%, and finished product per ton is economized on about sugared 90kg.
Embodiment 2
The method of the crisp fruit of a kind of vacuum and low temperature oil bath dehydration processing hawthorn may further comprise the steps:
1, raw material is handled:
(1) selects materials: select outward appearance full, do not have the fruits and vegetables that rot;
(2) clean: clean fruits and vegetables to surface clean, free from admixture;
(3) peeling: machine barking and stoning, desk checking.
2, acanthopore: adopt machinery to the haw raw material acanthopore, the aperture is 0.3-0.5mm, each hawthorn 8-20 hole.
3, biology enzyme broken wall and vacuum displacement soak:
In vacuum equipment, fruits and vegetables are immersed in 20 ℃ ~ 45 ℃ the soak, soak employing pol is 20% ~ 30% maltose solution, concentration is that 0.1% ~ 0.6% citric acid solution and concentration are 0.05% ~ 0.1% sodium iso-vc solution, in soak, add the biology enzyme corresponding at different fruits and vegetables with it, described biology enzyme is the 0.03wt% ~ 0.1wt% of soak, its enzyme content is 500 ~ 5000U/g, vacuumize and reach 0.05 ~ 0.06 atmospheric pressure, kept 2 ~ 5 minutes, make vacuum rise to 0.07 ~ 0.08 atmospheric pressure fast then, kept 3 ~ 10 minutes, make soak can rapid osmotic to fruits and vegetables histocyte inside, reach tasty fast, decompose the fruits and vegetables cell membrane, the effect of disorganize cell.
Every vacuum and low temperature is replaced 2-4 time fast, and according to what of soak loss, equivalent is added the soak of same concentrations.
4, vacuum oil bath:
To put into vacuum frying equipment through the haw berry of above-mentioned biology enzyme broken wall treatment, at first with oily temperature control at 83 ℃ ~ 90 ℃, vacuum degree control is at 200 ~ 400 millimetress of mercury, after 5 ~ 10 minutes, with oily temperature rise to 90 ℃ ~ 95 ℃, vacuum is raised to 400 ~ 700 millimetress of mercury, fried 10 ~ 25 minutes.
5, with the crisp fruit of the hawthorn after the vacuum oil bath again through supercooling.
6, the crisp fruit of hawthorn is packed, checks, advances the storehouse, dispatches from the factory.
Fruits and vegetables in the other embodiments of the invention can be apple, pears, strawberry, carrot, pineapple, mango, banana, Kiwi berry etc.Some contain high fructose, contain the fruits and vegetables of high-moisture and high-thermosensitive, as strawberry etc., all can adopt biology enzyme broken wall, vacuum and low temperature to replace steps such as immersion fast and need not freezingly, normal temperature gets final product, carry out the vacuum oil bath, make the product that mouthfeel is crisp, state is full, bright in colour.Fruits and vegetables such as Ipomoea batatas, carrot can reduce fried oil content by freezing, the step of thawing.
The above only is preferred embodiment of the present invention, and is in order to restriction the present invention, within the spirit and principles in the present invention not all, any modification of being done, is equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (10)
1. the fruit vegetable crisp slices processed method of vacuum and low temperature oil bath dehydration is characterized in that, may further comprise the steps: the choosing and cleaning, section or slitting or acanthopore, vacuum oil bath of fruit and vegetable materials.
2. the fruit vegetable crisp slices processed method of a kind of vacuum and low temperature oil bath dehydration according to claim 1 is characterized in that described vacuum oil bath step is:
Fruits and vegetables are put into vacuum frying equipment, at first with oily temperature control at 83 ℃ ~ 90 ℃, vacuum degree control is at 200 ~ 400 millimetress of mercury, after 5 ~ 10 minutes, with oily temperature rise to 90 ℃ ~ 95 ℃, vacuum is raised to 400 ~ 700 millimetress of mercury, fried 10 ~ 25 minutes.
3. the fruit vegetable crisp slices processed method of a kind of vacuum and low temperature oil bath dehydration according to claim 2, it is characterized in that, also comprising between described section or slitting or acanthopore step and the described vacuum oil bath step precooks soaks the sugar and the enzyme dehydration of going out, and described precooking soaked sugar and the enzyme dehydration of going out will be precooked, soaked sugar, the enzyme that goes out dehydration is combined into a procedure and finishes.
4. the fruit vegetable crisp slices processed method of a kind of vacuum and low temperature oil bath dehydration according to claim 3 is characterized in that, described precooking soaked sugar and the enzyme dehydration of going out is:
Adopting pol is that 20% ~ 30% maltose solution, concentration are that 0.1% ~ 0.6% citric acid solution and concentration are that sugar and the enzyme that goes out dehydration are precooked, soaked to 0.05% ~ 0.1% sodium iso-vc solution simultaneously to fruits and vegetables, the temperature of precooking is 85 ℃ ~ 95 ℃, and the time of precooking is 3 ~ 6 minutes.
5. the fruit vegetable crisp slices processed method of a kind of vacuum and low temperature oil bath dehydration according to claim 4 is characterized in that described precooking soaked sugar and gone out further comprising the steps of between enzyme dehydration and the described vacuum oil bath step:
(1) freezing: the quick-frozen 2 ~ 4 hours in negative 20 ℃ ~ negative 26 ℃ quick-freezing room of the fruits and vegetables after at first will precooking, make its central temperature reach negative below 18 ℃, the freezer that changes negative 18 ℃ ~ negative 20 ℃ then over to refrigerates more than 8 hours;
(2) thaw: freezing back fruits and vegetables are thawed naturally to about 10 ℃.
6. according to the fruit vegetable crisp slices processed method of each described a kind of vacuum and low temperature oil bath dehydration of claim 1 to 5, it is characterized in that described fruits and vegetables are potato, Ipomoea batatas or carrot.
7. the fruit vegetable crisp slices processed method of a kind of vacuum and low temperature oil bath dehydration according to claim 1, it is characterized in that, also comprise biology enzyme broken wall and vacuum displacement soaking step between described section or slitting or acanthopore step and the described vacuum oil bath step, described biology enzyme broken wall and vacuum displacement soaking step are:
In vacuum equipment, fruits and vegetables are immersed in 20 ℃ ~ 45 ℃ the soak, it is that 20% ~ 30% maltose solution, concentration are that 0.1% ~ 0.6% citric acid solution and concentration are 0.05% ~ 0.1% sodium iso-vc solution that soak adopts pol, in soak, add the biology enzyme corresponding at different fruits and vegetables with it, described biology enzyme is the 0.03wt% ~ 0.1wt% of soak, its enzyme content is 500 U/g ~ 5000U/g, vacuumize and reach 0.05 ~ 0.06 atmospheric pressure, kept 2 ~ 5 minutes, make vacuum rise to 0.07 ~ 0.08 atmospheric pressure fast then, kept 3 ~ 10 minutes.
8. according to claim 1 or the fruit vegetable crisp slices processed method of 2 or 7 described a kind of vacuum and low temperature oil bath dehydrations, it is characterized in that described fruits and vegetables are the fruits and vegetables of high fructose, high-moisture and high-thermosensitive.
9. according to claim 3 or the fruit vegetable crisp slices processed method of 4 described a kind of vacuum and low temperature oil baths dehydrations, it is characterized in that, described precook to soak sugar and go out also comprise the liquid enzymolysis step of precooking between enzyme dehydration and the described vacuum frying step.
10. the fruit vegetable crisp slices processed method of a kind of vacuum and low temperature oil bath dehydration according to claim 9 is characterized in that the described liquid enzymolysis step of precooking is:
Adopt amylase and pectase decompose pectin and starch 30 ~ 90 minutes in 40 ℃ ~ 55 ℃ the liquid of precooking, described amylase and pectase are the 0.03wt% ~ 0.1wt% of liquid of precooking, and its enzyme content is 500U/g ~ 5000U/g.
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| CN103621943A (en) * | 2013-12-23 | 2014-03-12 | 万彬 | Processing process of convenient potato food |
| CN103749737A (en) * | 2014-01-13 | 2014-04-30 | 北京凯达恒业农业技术开发有限公司 | VF tofu skin crisp chips and preparation method thereof |
| CN104323167A (en) * | 2014-11-20 | 2015-02-04 | 新疆冰雪果业有限责任公司 | Hami melon crispy chips and production method thereof |
| CN104522641A (en) * | 2014-12-12 | 2015-04-22 | 贵州乌蒙腾菌业有限公司 | Processing method for instant rhizoma gastrodiae crisp chip |
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| CN103621943A (en) * | 2013-12-23 | 2014-03-12 | 万彬 | Processing process of convenient potato food |
| CN103749737A (en) * | 2014-01-13 | 2014-04-30 | 北京凯达恒业农业技术开发有限公司 | VF tofu skin crisp chips and preparation method thereof |
| CN104323167A (en) * | 2014-11-20 | 2015-02-04 | 新疆冰雪果业有限责任公司 | Hami melon crispy chips and production method thereof |
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| CN104522641A (en) * | 2014-12-12 | 2015-04-22 | 贵州乌蒙腾菌业有限公司 | Processing method for instant rhizoma gastrodiae crisp chip |
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| CN104970172A (en) * | 2015-07-09 | 2015-10-14 | 湖北柒味食品有限公司 | Processing method for instant fruity lotus root crispy chips |
| CN105053914A (en) * | 2015-09-10 | 2015-11-18 | 武汉千汇德科技有限公司 | Crisp chip and preparation method thereof |
| CN105166783A (en) * | 2015-09-10 | 2015-12-23 | 华中农业大学 | Crisp potato chips and production method thereof |
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| CN106858014A (en) * | 2016-12-30 | 2017-06-20 | 天峨县全盛蜂业科技有限公司 | A kind of preparation method of pearl Lee crisp chip |
| CN106617012A (en) * | 2017-02-27 | 2017-05-10 | 全武 | Wall-broken instant nutritional crisp chips and preparation method thereof |
| CN107373522A (en) * | 2017-07-28 | 2017-11-24 | 内蒙古薯都凯达食品有限公司 | A kind of method of vacuum and low temperature oil bath dehydration processing potato bar |
| CN109105811A (en) * | 2018-09-20 | 2019-01-01 | 哈尔滨佰欧环保科技开发有限公司 | A kind of preparation method that there is the spiral of through hole to be sliced shape dried persimmon at center |
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