CN102488149A - Combined processing method for processing crisp peas by using dry peas - Google Patents
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Abstract
The invention discloses a combined processing method for processing crisp peas by using dry peas, and belongs to the technical field of fruit and vegetable food processing. The dry peas are taken as raw materials and the leisure crisp peas are prepared by the following steps of: cleaning, soaking and selecting peas; blanching, protecting color, steeping, draining, freezing, performing negative-pressure microwave spouted drying, frying in vacuum, removing oil in vacuum, seasoning, cooling and packaging, and storing finished products. The dry peas are puffed at low temperature, the processing range is wide, the crispness of the products is improved by a pre-freezing method, and the vacuum frying technology has the characteristics that the original color and shape and nutrients of the peas are maintained, the oil content is low, the frying time is short, the fried fat is not easy to oxidize, the shelf life of the products is long and the like. The products are crispy, delicious, aromatic, not greasy, convenient and sanitary, and are a leisure food suitable for young and old.
Description
Technical field
A kind of combined processing method that utilizes dried pea to process crisp pea the invention belongs to the garden stuff processing technical field, relates to fruits and vegetables ' dehydration, fried food processing.
Background technology
The Pisum legume, origin western part of Asia, Mediterranean Region and Ethiopia, western part, Asia Minor, because of its adaptability is very strong, very wide in global geographical distribution.Pea is at the cultivation history in existing more than 2,000 year of China, and all there is cultivation various places now, and the major production areas is more than ten provinces and regions such as Sichuan, Henan, Hubei, Jiangsu, Qinghai.
Pea is different with general vegetables, and end wooden fork acid, gibberellin and the plant that are contained coagulate materials such as element, have anti-inflammation, strengthen metabolic function; Wherein contain comparatively rich dietary fiber, can promote intestinal peristalsis, can prevent constipation, the gut purge effect is arranged; Be rich in the various nutriments of needed by human body in the pea; Especially contain good protein; Can improve the antibacterial ability and the rehabilitation ability of body, be rich in carrotene in the pea, can prevent the synthetic of human carcinogen's material after eating; Thereby reduce the formation of cancer cell, reduce the incidence of disease of human body cancer.Pea also has beautification function: put down in writing in the Compendium of Material Medica, pea has the effect of " dispel facial blackspot, order is facial glossy "; Discover now; Pea contains abundant provitamin A, and provitamin A can be converted into vitamin A in vivo, has the effect of moist skin.The pea flavor is sweet, property flat, returns spleen, stomach warp; Have gas in the benefit, antidiarrheal dysentery, transfer that battalion defends, diuresis, subduing inflammation, the effect of separating the mammary calculus poison; Cure mainly that beriberi, carbuncle are swollen, alactation, taste discomfort, hiccup vomiting, trusted subordinate's distending pain, the thirsty illness such as dysentery of letting out.
The nutritive value of pea is very high; Every 100g pea contains: energy 105kJ (27 kilocalorie); Protein 7.4g; Fat 0.3g, carbohydrate 21.2g, folic acid 82.6 μ g, dietary fiber 3g, vitamin A 37 μ g, carrotene 220 μ g, thiamine 0.45mg, riboflavin 0.09mg, nicotinic acid 2.3mg, vitamin C 14mg, vitamin E 1.21mg, calcium 21mg, phosphorus 127mg, potassium 332mg, sodium 1.2mg.
Fried food receives the people of other countries' favor deeply with its distinctive taste; Along with development of times; The transformation of people's consumption idea, popularizing of nutrient knowledge prolonged the fried mode of open container high temperature of usefulness over the past thousands of years and challenged; This mode defective of being brought of processing food is more and more obvious: normal pressure is fried to carry out under higher oil temperature (160-220 ℃), and therefore nutriments such as the vitamin in the raw-food material receive heavy damage and loss; High-temperature hot oil is exposed in the air, and composition polymerization reaction take place in the oil makes in the oil to such an extent that peroxide value increases rapidly, reduces the service time of oil greatly; Too high temperature makes the burnt paste of food easily, produces peculiar smell, even produces benzene castor class harmful substance etc., makes domestic and international food expert, nutritionist turn pale at the mention of the tiger, and carries out many scientific experiments for this reason; Normal pressure fried food oil content is very high; Be not that special populations such as a hypertension, high fat of blood are edible, and its range of work is restricted the food that only suitable producing starch class or starch-containing class amount are higher etc.; And the fried duration and degree of heating is wayward; The proposition of a series of problems and discovery make the lower temperature vacuum frying technology show one's talent, and receive numerous scientific research personnel's concern.
Vacuum frying is that fried drying and two technology of vacuum drying combine; When pressure is low; Can reduce the steam partial pressure in the gas phase, the boiling temperature of material reduces, thereby material is under the low-temperature condition dewater; Make the moisture diffusion faster, and can protect the composition of material preferably.Vacuum frying is carried out food processing under lower temperature (80-120 ℃) and higher vacuum (0.07-0.098MPa); This process can alleviate even avoid the oxidation of food in high temperature process; Therefore the color and luster, local flavor and the nutrition that keep existing product are fit to the processing of leisure food.Vacuum system is to be in negative pressure state for atmospheric pressure, and its absolute pressure is lower than atmospheric pressure.Under the state of this relative anoxic, carry out food processing, the harm that can alleviate even avoid oxidation to bring, for example fat rancidity, enzymatic browning or other oxidation deterioration etc.Bad change that high-temperature process brings to frying oils and the problem that produces harmful substances such as acrylamide can be effectively avoided in operation under vacuum state.
In vacuum is in the vacuum system of 700mmHg post, and promptly absolute pressure is 60mmHg, and the boiling point of water can be calculated with Clausius-C1apeyron equation, is approximately 40 ℃.Under negative pressure state, as heat catalysis, the moisture of food inside (Free water combines water with part) can sharply evaporate and spray, and makes tissue form loose porous structure with oil.Expanding volume when the high more free water of fried initial stage vacuum gasifies is big more, and the gas volume is broken the fruits and vegetables tissue fibers more greatly more easily, and the oily vapour passage of formation is just more, unobstructed more, and the goods expansion effect is good more.
The moving drying of negative pressure microwave spray is that the spray that under condition of negative pressure, realizes material is moved, rotates, flowed; Through adjustment vacuum, the moving effect of speed of exhaust adjustment material spray; Realize the drying of material under the different temperatures simultaneously; Dry run is accomplished continuously, and water evaporates speed is higher than atmospheric pressure state in the negative pressure state material in addition, and it is moving dry that materials quality is higher than the normal pressure spray.
People such as Fan Liuping are that raw material carries out the vacuum frying test with the Da Bai broad bean that Cixi was produced; Studied the influence of dipping, freezing and heated-air drying to vacuum frying crisp broad bean quality; The result shows moisture and the oil content that these three kinds of methods can the appreciable impact broad bean, and wherein dipping and heated-air drying preconditioning technique can significantly reduce the oil content of product, do not influence its brittleness; But heated-air drying temperature (105 ℃) is higher, and is very big for the color and luster influence of pea.
Zhang Yan, people such as Wu Jijun are raw material with fresh banana, are index with texture characteristics such as organoleptic attribute and fragility, the vacuum frying technology that the research banana is crisp.Because the difference of raw material; The use of color stabilizer also is different; Banana is easy to take place brown stain, so the color stabilizer that uses is 0.10% ascorbic acid, 0.2% citric acid, 20% syrup, and the variation of pea color and luster mainly is chlorophyllous decomposition among the present invention; Chlorophyll is more stable under alkali condition, so that use is NaHCO
3As color stabilizer.
Lin Changbin, people such as Li Shunkai are raw material with local " the Emma's potato " produced in Tibet, carry out vacuum frying potato French fries technical study in the Lhasa of height above sea level 3650m, research lays particular emphasis on confirming of technological parameter.
SONG Yin-poly, Zhang Min and other man get low oil rate and has a satisfactory quality of potato crisps, vacuum microwave - vacuum frying - vacuum microwave dehydration process in three stages, and the three stages of joint dehydration process optimization, to obtain three-stage joint The optimum switching point dehydration.
Zhang Min, SUN Jin-cai, Xiao successful years, Du Weihua, Luo Zhenjiang discloses an atmospheric thermal drying and vacuum frying joint dehydrated fruit and vegetable chips production method (Patent No.: 200310112745.9), this invention uses a pre-heat drying and atmospheric joint dehydration vacuum frying process, despite an increase in pre-pre-dewatering, thermal drying of raw materials, but the color of influence.
Zhang Min, Fanliu Ping, XIAO years discloses a successful product or fried dried fruit and vegetable crisps reach glassy method for determining the storage conditions (patent number: 200510039033.8), mainly focused on providing a given storage temperature storage conditions to achieve vitrification The method for determining the critical water activity, is to predict or fried fruit and vegetable dried products storage stability crisps new method can determine, predict or fried vegetable crisps dry products and shelf-life storage stability.
Zhang Min, Cai Jinlong, Ruan Hongwei, Xiang Zhou, Zhu Cheng Pei discloses a low salt content of sea water vacuum frying vegetable processing method (patent number: 200710134748.0), using both frozen and vacuum infiltration desalination pretreatment to new technology to reduce the salt content of the raw materials, the use of pre-frozen products used to improve the degree of puffing.This invention does not use the method for dipping to reduce the initial aqueous rate of raw material, and oil content is higher.
Zhang Min, Wang Yuchuan discloses a vacuum microwave drying device homogenization spout and application (patent number: 201010572843.0), focusing on the spouted drying device design, low on its application parameter descriptions, product features introduce small.
Zhu Cheng Pei, Zhang Min, Wang Lingyu, Shaozheng Lin discloses a salt-crisp vegetables and fish restructuring leisure spouted grain vacuum microwave method (patent number: 201110252707.8), frozen fish with salt and freshwater fish and vegetables as raw material selected the fish after thawing, washing, three to go (to the head, viscera, scales), washing, peeling to stab Flesh, deodorization, air chop, chopping spices, salt, chopped, salt and then pick vegetables, cleaning, color, desalination, drain, chopped, mixed and then the proportion of first and then the negative pressure vacuum microwave drying microwave spouted, although the products crunchy puffed but too large, tourism is not very convenient to carry.
Shortcomings such as leisure pea product in the market exists that pigment content exceeds standard, mouthfeel is greasy, and is crisp inadequately, and shelf life is short are so adopt the moving dry and vacuum frying technology of negative pressure microwave spray to address the above problem.
Summary of the invention
The purpose of this invention is to provide a kind of combined processing method that utilizes dried pea to process crisp pea, relate to dehydrated fruits and vegetables, fried food processing, make fried pea reach a new level from the nutrition angle.
Technical scheme of the present invention:
A kind of combined processing method that utilizes dried pea to process crisp pea; With dried pea is raw material; After the pea cleaning and dipping selected, carry out blanching, protect look, flood, drain, freezing, the moving drying of negative pressure microwave spray, vacuum frying, vacuum de-oiling, seasoning, cooling packing, finished product preservation:
(1) cleaning and dipping is selected: with the Impurity removal in the pea; And clean up, to soak after the pea particle fully absorbs water with clear water, full seed is picked out in classification; The size homogeneous, the pea of no mildewy, nothing breakage, free from insect pests, disease, spot, rust staining, Calusena lansium, old beans, flat beans.The difference of Along with season, soak time are also different: spring and autumn generally soaks 10-16h, generally soaks 6-10h summer, generally soaks 18-24h winter.Then pea being placed on mass concentration is 2% Na
2CO
3In the solution, its water material mass ratio is 4:1, soaks 30min.
(2) blanching: the pea after will soaking is put into 90-100 ℃ of hot water blanching 4-6min, cools off with circulating water rapidly then.
(3) protect look: at normal temperatures the pea after the blanching being immersed in mass concentration is 5% NaHCO
3In the solution 2 hours.
(4) dipping: pea is flooded 3h in concentration is 15% maltodextrin, takes out the maltodextrin that cleans the pea surface again, drain the moisture on surface.
(5) freezing: the pea after will draining places under-20 ℃ and freezes fully.
(6) spray of negative pressure microwave is moving dry: freezing later pea is gone in the loader of the moving device of negative pressure microwave spray; Control vacuum is at 0.02-0.03MPa; Microwave power is the moving 5-8min of 4-6W/g spray, and expanded and moisture content drops to below 40% up to the pea volume.
(7) vacuum frying: fried condition is vacuum 0.08-0.09Mpa; Fried kettle temperature is 105-115 ℃; Fried beginning in the fry basket of the pea of packing into the immersion palm oil, how much relevant fried time and raw material be, and the general fried time is 25-35min; Fried terminal point can be judged by the peephole of observing Fryer, be fried terminal point when bubble outwards overflows when no longer including in the grease.
(8) vacuum de-oiling: the primer fluid pressure device, fry basket is broken away from pasta, under vacuum condition, carry out centrifugation de-oiling; Rotating speed is 350-400rpm, centrifugation time 5-10min, and de-oiling finishes the back and opens the atmosphere controlled valve; Recover atmospheric pressure, open deep fryer then, take out fried product.
(9) seasoning:
A, toppings are white sugar, edible salt, I+G and garlic face powder, are incorporated as weight 0.5% white sugar, 1.5% edible salt, 0.06% I+G and the 3%-4% garlic face powder of fried back pea, mix thoroughly, promptly get the fragrant green soya bean of garlic;
Or B, toppings be white sugar, edible salt, I+G and mustard meal, and addition is respectively 0.5% white sugar, 1.5% edible salt, 0.06% I+G and the 1.5%-2% mustard meal of the pea weight after fried, mixes thoroughly, promptly gets the mustard green soya bean.
(10) cooling, packing, preservation: be cooled to room temperature, pack again, adopt the high density polyethylene (HDPE) bag to carry out packing towards nitrogen; Lucifuge preservation under the normal temperature.
Beneficial effect of the present invention:
With traditional direct fried comparing, use the moving drying means of dipping method and negative pressure microwave spray, reduce the pea initial water content, thereby can reduce the oil content of vacuum frying pea and improve crispness.Simultaneously, use the pre-freeze method, can further improve the expansion and the crisp degree of product.The vacuum frying technology effectively keeps pea pea green originally, and color and luster is even basically, has the due beany flavour of pea, and mouthfeel is crisp, particle integrity, non-greasy.
Comprehensive and opinion, the pea goods fat content that the present invention produces is low, and shape of product is mellow and full complete, and is fluffy crisp, and color is a pea green, the pure fragrance of smell, process time is short, has long storage period, does not add any pigment, the leisure health.
The specific embodiment
Embodiment 1: the production and processing method of the fragrant green soya bean of vacuum frying pea-garlic
With the Impurity removal in the 20Kg pea, and clean up, soak after the pea particle fully absorbs water (moisture content is between 51%-60%) with clear water, being placed on then and using mass concentration is 2% Na
2CO
3In the solution, its water material mass ratio is 4:1, soaks 30min, puts into hot water blanching 4-6min, and then rapidly with the circulating water cooling, again pea being immersed in mass concentration is 5% NaHCO
3In the solution 2 hours.Then the pea of pulling out being placed on concentration is to flood 3h in 15% the maltodextrin, takes out the maltodextrin that cleans the pea surface again, drains the moisture on surface.Pea after draining placed under-20 ℃ freeze fully; Freezing later pea is gone in the loader of the moving device of negative pressure microwave spray; Control vacuum is at 0.03MPa, and microwave power is the moving 5min of 6W/g spray, and expanded and moisture content drops to below 40% up to the pea volume.Carry out vacuum frying then; Fried condition is vacuum 0.08-0.09Mpa; Fried kettle temperature is 105-115 ℃, and fried beginning in the fry basket of the pea of packing into the immersion palm oil, the fried time is 25-35min; Fried terminal point can be judged by the peephole of observing Fryer, be fried terminal point when bubble outwards overflows when no longer including in the grease.After the fried end, the primer fluid pressure device breaks away from pasta with fry basket, under vacuum condition, carries out centrifugation de-oiling; Rotating speed is 350-400rpm, and centrifugation time 5-10min after de-oiling finishes, opens the atmosphere controlled valve; Recover atmospheric pressure, open deep fryer then, take out fried product.Pack with all size high density polyethylene (HDPE) bag as required after filling nitrogen (99.99% purity) after the seasoning (0.5% white sugar, 1.5% edible salt, 0.06% I+G and 3-4% garlic face powder are mixed thoroughly, promptly get the fragrant green soya bean of garlic).
Embodiment 2: the production and processing method of vacuum frying pea-mustard green soya bean
With the Impurity removal in the 20Kg pea, and clean up, soak after the pea particle fully absorbs water (moisture content is between 51%-60%) with clear water, being placed on then and using mass concentration is 2% Na
2CO
3In the solution, its water material mass ratio is 4:1, soaks 30min, puts into hot water blanching 4-6min, and then rapidly with the circulating water cooling, again pea being immersed in mass concentration is 5% NaHCO
3In the solution 2 hours.Then the pea of pulling out being placed on concentration is to flood 3h in 15% the maltodextrin, takes out the maltodextrin that cleans the pea surface again, drains the moisture on surface.Pea after draining placed under-20 ℃ freeze fully; Freezing later pea is gone in the loader of the moving device of negative pressure microwave spray; Control vacuum is at 0.02MPa, and microwave power is the moving 8min of 4W/g spray, and expanded and moisture content drops to below 40% up to the pea volume.Carry out vacuum frying then; Fried condition is vacuum 0.08-0.09Mpa; Fried kettle temperature is 105-115 ℃, and fried beginning in the fry basket of the pea of packing into the immersion palm oil, the fried time is 25-35min; Fried terminal point can be judged by the peephole of observing Fryer, be fried terminal point when bubble outwards overflows when no longer including in the grease.After the fried end, the primer fluid pressure device breaks away from pasta with fry basket, under vacuum condition, carries out centrifugation de-oiling; Rotating speed is 350-400rpm, and centrifugation time 5-10min after de-oiling finishes, opens the atmosphere controlled valve; Recover atmospheric pressure, open deep fryer then, take out fried product.Pack with all size high density polyethylene (HDPE) bag as required after filling nitrogen (99.99% purity) after the seasoning (0.5% white sugar, 1.5% edible salt, 0.06% I+G and 1.5-2% mustard meal are mixed thoroughly, promptly get the mustard green soya bean).
Claims (1)
1. combined processing method that utilizes dried pea to process crisp pea; It is characterized in that with dried pea be raw material; After the pea cleaning and dipping selected, carry out blanching, protect look, flood, drain, freezing, the moving drying of negative pressure microwave spray, vacuum frying, vacuum de-oiling, seasoning, cooling packing, finished product preservation:
(1) cleaning and dipping is selected: with the Impurity removal in the pea; And clean up, to soak after the pea particle fully absorbs water with clear water, full seed is picked out in classification; The size homogeneous, the pea of no mildewy, nothing breakage, free from insect pests, disease, spot, rust staining, Calusena lansium, old beans, flat beans; The difference of Along with season, soak time are also different: spring and autumn soaks 10-16h, soaks 6-10h summer, soaks 18-24h winter; Then pea being placed on mass concentration is 2% Na
2CO
3In the solution, its water material mass ratio is 4:1, soaks 30min;
(2) blanching: the pea after will soaking is put into 90-100 ℃ of hot water blanching 4-6min, cools off with circulating water rapidly then;
(3) protect look: at normal temperatures the pea after the blanching being immersed in mass concentration is 5% NaHCO
3In the solution 2 hours;
(4) dipping: pea is flooded 3h in mass concentration is 15% maltodextrin, takes out the maltodextrin that cleans the pea surface again, drain the moisture on surface;
(5) freezing: the pea after will draining places under-20 ℃ and freezes fully;
(6) spray of negative pressure microwave is moving dry: freezing later pea is gone in the loader of the moving device of negative pressure microwave spray; Control vacuum is at 0.02-0.03MPa; Microwave power is the moving 5-8min of 4-6W/g spray, and expanded and moisture content drops to below 40% up to the pea volume;
(7) vacuum frying: fried condition is vacuum 0.08-0.09Mpa; Fried kettle temperature is 105-115 ℃; Fried beginning in the fry basket of the pea of packing into the immersion palm oil, how much relevant fried time and raw material be, and the fried time is 25-35min; Fried terminal point is judged by the peephole of observing Fryer, is fried terminal point when bubble outwards overflows when no longer including in the grease;
(8) vacuum de-oiling: the primer fluid pressure device, fry basket is broken away from pasta, under vacuum condition, carry out centrifugation de-oiling; Rotating speed is 350-400rpm, centrifugation time 5-10min, and de-oiling finishes the back and opens the atmosphere controlled valve; Recover atmospheric pressure, open deep fryer then, take out fried product;
(9) seasoning:
A, toppings are white sugar, edible salt, I+G and garlic face powder, are incorporated as weight 0.5% white sugar, 1.5% edible salt, 0.06% I+G and the 3%-4% garlic face powder of fried back pea, mix thoroughly, promptly get the fragrant green soya bean of garlic;
Or B, toppings be white sugar, edible salt, I+G and mustard meal, and addition is respectively 0.5% white sugar, 1.5% edible salt, 0.06% I+G and the 1.5%-2% mustard meal of the pea weight after fried, mixes thoroughly, promptly gets the mustard green soya bean;
(10) cooling, packing, preservation: be cooled to room temperature, pack again, adopt the high density polyethylene (HDPE) bag to carry out packing towards nitrogen; Lucifuge preservation under the normal temperature.
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