CN102224911A - Processing method of leisure food - Google Patents
Processing method of leisure food Download PDFInfo
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- CN102224911A CN102224911A CN2011101422558A CN201110142255A CN102224911A CN 102224911 A CN102224911 A CN 102224911A CN 2011101422558 A CN2011101422558 A CN 2011101422558A CN 201110142255 A CN201110142255 A CN 201110142255A CN 102224911 A CN102224911 A CN 102224911A
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- leisure food
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Abstract
The invention relates to a processing method of a leisure food, which comprises the following steps: 1) mixing: mixing alpha starch and concentrated fruit/vegetable pulp serving as raw materials to obtain a pulp mixture containing 40-60% of water; and 2) performing extrusion forming of the pulp mixture, then slicing, quick-freezing and vacuum-drying to obtain the leisure food. According to the invention, the alpha starch is used as a raw material, and the leisure food does not need to be cooked in advance and is convenient to eat; the obtained pulp mixture has uniform and delicate texture as well as good expandability; as the concentrated fruit/vegetable pulp is used as a raw material, the product has the color and flavor of fresh fruit/vegetable and is rich in dietary fibers, and any additive is not needed; and due to the vacuum drying process, the flavor, color and nutrition of fruit/vegetable are maintained to the greatest degree, the problems of high oil content and the like of the traditional fried fruit/vegetable slices are solved, the cost is saved, and the economic benefits are high.
Description
Technical field
The invention belongs to food processing field, more specifically relate to a kind of processing method of leisure food.
Background technology
Most at present leisure food are to utilize grease as heat exchange material, make starch gelatinization, protein denaturation, and moisture is overflowed with vapor form, forms the quasi-tradition leisure food with peat-reek, enjoys the consumer to like at home and abroad.But there is two large problems in this product, the one, and fat content is up to 30%～50%; The 2nd, food easy oxidation deterioration in storage that fat content is high necessitates so develop a kind of novel leisure food.
Application number is 01127893.5 patent of invention " a kind of vegetable snack and preparation method thereof ", introduced a kind of based on vegetables, add preparation liquid glucoses such as malto-oligosaccharide, citric acid, color stabilizer or stabilizing agent, anticorrisive agent, and through liquid glucose proportioning, vegetables are handled, ooze sugar, the enzyme that goes out, oven dry, packaging and other steps obtain a kind of vegetable snack.Application number is 200610030679.4 patent of invention " crisp pieces amusement food made of multiple fruits or vegetables ", introduced and a kind ofly had forming of close complementary function, a kind of polynary composite puffed fruit and vegetable crisp chip that obtains through traditional production process of swelled food processing by vegetables, fruit, five cereals, nut, edible mushroom and marine product and food additives.Application number is 200910020003.0 patent of invention " a kind of leisure food and preparation method thereof ", relate to starch food products and production technology thereof, it is characterized in that with starch being primary raw material, be equipped with leavening agent and salt, a little flour etc. mix stirring, it is good to eat to make crisp fritter through technologies such as lamination rolling, moulding, baking, oil spout, coolings, all-ages leisure food.The patent of invention of application number 201010255656.X " a kind of leisure food and production technology thereof of producing " with dehydrated potato powder, a kind of leisure food and production technology thereof of producing with dehydrated potato powder disclosed, formula material is wheat flour and dehydrated potato powder, white granulated sugar, leavening agent, spices etc., obtains a kind of leisure food of potato taste through technologies such as rolling, moulding, baking, oil spout, coolings.As seen, the preparation method of existing multiple leisure food, but mostly added essence and flavoring agent in these methods adopts baking, oil spout, traditional handicraft such as expanded.The product that adopts these methods to obtain, the fat content height uses additive, and is long-term edible unfavorable to health.
Summary of the invention
In order to address the above problem, the invention discloses a kind of processing method of leisure food, this method of this method is not added additives such as pigment, essence, has characteristic of low energy consumption, and prepared leisure food is with rich flavor, and lovely luster is nutritious.
The present invention implements by following technical solution:
A kind of processing method of leisure food may further comprise the steps:
(1) mix: adopting alphalysed starch and concentrated fruit, vegetable juice is raw material, is mixed and made into paste mixture with alphalysed starch and concentrated fruit, vegetable juice, and its moisture is 40 ~ 60%;
(2) with paste mixture extrusion modling section back quick-frozen, carry out vacuum drying again, promptly be prepared into described leisure food.
The mass ratio of described alphalysed starch and concentrated fruit, vegetable juice is 1:3 ~ 4.
Described alphalysed starch is selected from the full powder of taro, sweet potato whole powder, potato full-powder, pumpkin whole powder, the full powder of black rice, the full powder of red bean and the full powder of mung bean.
Described concentrated fruit, vegetable juice is selected from concentrated tomato slurry, concentrated carrot paste, concentrated apple slurry, concentrated strawberry slurry, concentrates the pawpaw slurry and concentrate hawthorn and starch, and its solid concentration is at 30%-50%.
Described quick-frozen is that paste mixture is being carried out pre-freeze under-25～-40 ℃, keeps 2～4 hours.
Described vacuum drying technological parameter is that vacuum is 40～70Pa, and temperature is 50～55 ℃, just can finish drying in 4～6 hours.
The invention has the advantages that:
1) the present invention uses alphalysed starch to be raw material, and alphalysed starch particle intercrystalline zone is loose condition (of surface), and retentiveness is strong, toughness is good, need not the slaking of precooking, instant, and the paste mixture even tissue exquisiteness that makes, have good ductility, hole is easy to drying greatly, obviously shortens drying time, reduce energy consumption for drying, save cost, dry back product is loose shape sponge structure, and mouthfeel is crisp.
2) to adopt and concentrate fruit, vegetable juice be raw material in the present invention, concentrated fruit, vegetable juice contains natural colouring matter, multivitamin, dietary fiber and multiple aromatic substance, the product that makes has color and luster, the fragrance of fresh fruit of vegetables and is rich in dietary fiber, and need not to use any additives, solved additives such as using pigment, essence in the traditional handicraft, long-term edible to the disadvantageous problem of health.
3) after quick-frozen, directly utilize vacuum drying technology, the local flavor, color and luster and the nutrition that have not only kept fruits and vegetables to greatest extent, also solved traditional fried fruit and vegetable tablet oil content height, frying course easily produces the problem of undesirable substances such as acrylamide, can be used as popular leisure food.
4) because the paste mixture water content that step (1) is made is low, very easily dry, in 4 ~ 6 hours, just can finish lyophilization, energy consumption of freeze drying is little, and production cost reduces, the economic benefit height.
The specific embodiment
A kind of processing method of leisure food may further comprise the steps:
(1) mix: adopting alphalysed starch and concentrated fruit, vegetable juice is raw material, is mixed and made into paste mixture with alphalysed starch and concentrated fruit, vegetable juice, and its moisture is 40 ~ 60%;
(2) with paste mixture extrusion modling section back quick-frozen, carry out vacuum drying again, promptly be prepared into described leisure food.
Embodiment 1
(1) mix: adopting the potato full-powder of gelatinization and concentrated tomato slurry (ratio is 1:3) is raw material, is mixed and made into paste mixture.
(2) moulding: with paste mixture extrusion modling section, the thickness of section is 5 ~ 8mm, long 4 ~ 5cm, wide 3 ~ 4cm.
(3) sabot;
(4) pre-freeze: place in the quick freezing tank after the sabot,, kept 4 hours-25 ℃ of following pre-freezes.
(5) vacuum drying: vacuum 40Pa; 50 ℃ of lyophilization phase temperature, 4 hours time.
(6) packing: adopt vacuum packing machine, cooled leisure food is packed.
Embodiment 2
(1) mix: adopting the full powder of taro of gelatinization and concentrated tomato slurry (ratio is 1:4) is raw material, is mixed and made into paste mixture.
(2) moulding: with paste mixture extrusion modling section, the thickness of section is 5 ~ 8mm, long 4 ~ 5cm, wide 3 ~ 4cm.
(3) sabot;
(4) pre-freeze: place in the quick freezing tank after the sabot,, kept 3.5 hours-30 ℃ of following pre-freezes.
(5) vacuum drying: vacuum 55Pa; 50 ℃ of lyophilization phase temperature, 3 hours time.
(6) packing: adopt vacuum packing machine, cooled leisure food is packed.
Embodiment 3
(1) mixes: adopt the full powder of black rice of gelatinization and the mixed slurry (mass ratio of full powder and slurry is 1:3) of the full powder of red bean and concentrated strawberry slurry and concentrated apple slurry, to be mixed and made into paste mixture for raw material.
(2) moulding: with paste mixture extrusion modling section, the thickness of section is 5 ~ 8mm, long 4 ~ 5cm, wide 3 ~ 4cm.
(3) sabot;
(4) pre-freeze: place in the quick freezing tank after the sabot,, make the material central temperature reach-30 ℃, kept 4 hours-40 ℃ of following pre-freezes.
(5) vacuum drying: vacuum 70Pa; 55 ℃ of lyophilization phase temperature, 2 hours time.
(6) packing: adopt vacuum packing machine, cooled leisure food is packed.
The above only is preferred embodiment of the present invention, and all equalizations of being done according to the present patent application claim change and modify, and all should belong to covering scope of the present invention.
Claims (6)
1. the processing method of a leisure food, it is characterized in that: described processing method may further comprise the steps:
(1) mix: adopting alphalysed starch and concentrated fruit, vegetable juice is raw material, is mixed and made into paste mixture with alphalysed starch and concentrated fruit, vegetable juice, and its moisture is 40 ~ 60%;
With paste mixture extrusion modling section back quick-frozen, carry out vacuum drying again, promptly be prepared into described leisure food.
2. the processing method of a kind of leisure food according to claim 1, it is characterized in that: the mass ratio of described alphalysed starch and concentrated fruit, vegetable juice is 1:3～4.
3. the processing method of a kind of leisure food according to claim 1, it is characterized in that: described alphalysed starch is selected from the full powder of taro, sweet potato whole powder, potato full-powder, pumpkin whole powder, the full powder of black rice, the full powder of red bean and the full powder of mung bean.
4. the processing method of a kind of leisure food according to claim 1, it is characterized in that: described concentrated fruit, vegetable juice is selected from concentrated tomato slurry, concentrated carrot paste, concentrated apple slurry, concentrated strawberry slurry, concentrates the pawpaw slurry and concentrate hawthorn and starch, and its solid concentration is at 30%-50%.
5. the processing method of a kind of leisure food according to claim 1, it is characterized in that: described quick-frozen is that paste mixture is being carried out pre-freeze under-25～-40 ℃, keeps 2～4 hours.
6. the processing method of a kind of leisure food according to claim 1, it is characterized in that: described vacuum drying technological parameter is that vacuum is 40～70Pa, and temperature is 50～55 ℃, just can finish drying in 4～6 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110142255A CN102224911B (en) | 2011-05-30 | 2011-05-30 | Processing method of leisure food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110142255A CN102224911B (en) | 2011-05-30 | 2011-05-30 | Processing method of leisure food |
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| Publication Number | Publication Date |
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| CN102224911A true CN102224911A (en) | 2011-10-26 |
| CN102224911B CN102224911B (en) | 2012-10-10 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110142255A Expired - Fee Related CN102224911B (en) | 2011-05-30 | 2011-05-30 | Processing method of leisure food |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715465A (en) * | 2012-05-28 | 2012-10-10 | 宁夏天瑞产业集团现代农业有限公司 | Fruit and vegetable chips and production method thereof |
| CN103766808A (en) * | 2012-11-15 | 2014-05-07 | 哈尔滨艾博雅食品科技开发有限公司 | Strawberry potato powder |
| CN104473087A (en) * | 2015-01-05 | 2015-04-01 | 北京凯达恒业农业技术开发有限公司 | Mixed fruit and vegetable paste VF leisure food and preparation method thereof |
| CN104489568A (en) * | 2015-01-05 | 2015-04-08 | 北京凯达恒业农业技术开发有限公司 | Mixed mashed potato VF food and preparation method thereof |
| CN104585741A (en) * | 2013-11-01 | 2015-05-06 | 蔡兴明 | Combined type nutrient food, and preparation method and brewing and flavoring method of nutrient food |
| CN109197946A (en) * | 2018-04-21 | 2019-01-15 | 徐州韩氏食品有限公司 | A kind of production method based on various types of grain Yu the compound ship type snack food of fruits and vegetables |
| CN111134213A (en) * | 2019-12-30 | 2020-05-12 | 郎溪松果生态农业有限公司 | Preparation method of American ginseng black tea freeze-dried product |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1408259A (en) * | 2001-09-27 | 2003-04-09 | 深圳市开心族实业有限公司 | Vegetable snack and its producing method |
| CN102090586A (en) * | 2010-12-28 | 2011-06-15 | 江南大学 | Method for preparing fruit and vegetable chewable tablets |
-
2011
- 2011-05-30 CN CN201110142255A patent/CN102224911B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1408259A (en) * | 2001-09-27 | 2003-04-09 | 深圳市开心族实业有限公司 | Vegetable snack and its producing method |
| CN102090586A (en) * | 2010-12-28 | 2011-06-15 | 江南大学 | Method for preparing fruit and vegetable chewable tablets |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715465A (en) * | 2012-05-28 | 2012-10-10 | 宁夏天瑞产业集团现代农业有限公司 | Fruit and vegetable chips and production method thereof |
| CN103766808A (en) * | 2012-11-15 | 2014-05-07 | 哈尔滨艾博雅食品科技开发有限公司 | Strawberry potato powder |
| CN104585741A (en) * | 2013-11-01 | 2015-05-06 | 蔡兴明 | Combined type nutrient food, and preparation method and brewing and flavoring method of nutrient food |
| CN104473087A (en) * | 2015-01-05 | 2015-04-01 | 北京凯达恒业农业技术开发有限公司 | Mixed fruit and vegetable paste VF leisure food and preparation method thereof |
| CN104489568A (en) * | 2015-01-05 | 2015-04-08 | 北京凯达恒业农业技术开发有限公司 | Mixed mashed potato VF food and preparation method thereof |
| CN109197946A (en) * | 2018-04-21 | 2019-01-15 | 徐州韩氏食品有限公司 | A kind of production method based on various types of grain Yu the compound ship type snack food of fruits and vegetables |
| CN111134213A (en) * | 2019-12-30 | 2020-05-12 | 郎溪松果生态农业有限公司 | Preparation method of American ginseng black tea freeze-dried product |
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| Publication number | Publication date |
|---|---|
| CN102224911B (en) | 2012-10-10 |
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Granted publication date: 20121010 Termination date: 20180530 |