CN102578503B - Preparation method of persimmon crisp chip and persimmon crisp chip prepared by adopting preparation method - Google Patents
Preparation method of persimmon crisp chip and persimmon crisp chip prepared by adopting preparation method Download PDFInfo
- Publication number
- CN102578503B CN102578503B CN2012100414811A CN201210041481A CN102578503B CN 102578503 B CN102578503 B CN 102578503B CN 2012100414811 A CN2012100414811 A CN 2012100414811A CN 201210041481 A CN201210041481 A CN 201210041481A CN 102578503 B CN102578503 B CN 102578503B
- Authority
- CN
- China
- Prior art keywords
- persimmon
- crisp
- minutes
- sheet
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Images
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a preparation method of persimmon crisp chip and the persimmon crisp chip prepared by adopting the preparation method. The preparation method provided by the invention comprises the following steps of: sorting, peeling, slicing, removing astringency, quick freezing, refrigerating and low-temperature vacuum oil bath dehydrating. The preparation method provided by the invention adopts a technological design of peeling, slicing and removing astringency, an operating process is simplified, processing time is shortened, astringency removing effect is improved, the quick freezing and refrigerating are carried out after astringency is removed, nutrients of fresh fruit are maintained, no additive is required to be added, especially a colour-protecting process in the priorart is eliminated, and chemical substances harmful to a human body, such as colour retention agents, is not used; besides, the low-temperature vacuum oil bath dehydrating is carried out after a series of treatments in the preparation method provided by the invention, thereby ensuring that the persimmon crisp chip is crisp and tender; the persimmon crisp chip prepared by the invention has the advantages of being green, healthy, nutritional and delicious, and deastringency millstone persimmon crisp chip produced from millstone persimmon is the best.
Description
Technical field
The present invention relates to a kind of for the processing method of persimmon and the product of making, the preparation method that especially a kind of persimmon is crisp and adopt crisp of the persimmon of this method preparation.
Background technology
Persimmon originates in China, and at present China is the maximum country of persimmon output in the world.The persimmon of China is various in style, and kind more than 300 is arranged approximately.Persimmon contains abundant sucrose, glucose, fructose, protein, carrotene, vitamin C, citrulling, iodine, calcium, phosphorus, iron etc., vitamin wherein and sugar content are higher 1～2 times than general fruit, has very high nutritive value, especially pectin content is abundant, making it also have good heat-clearing, purging and intestine lubricating action, is patients' such as chronic bronchitis, hypertension, artery sclerosis natural health care.
But, because characteristics such as the succulence of persimmon own, softness, at present, most of persimmon normally directly eats, the deep processed product kind of persimmon is few, most representative be that nature dries or manually dry after make dried persimmon, though also exist some to be added on the method for using as auxiliary material in the various food, but do not have the deep process technology of persimmon being made the crisp goods of mouthfeel.Though there is the processing method of some fruit and vegetable crisp chips at present, because the characteristic of persimmon itself is different with other fruits and vegetables, cause existing method can not be used for the processing of persimmon, the persimmon product of making according to existing method is crisp firmly and not, and mouthfeel is very poor.
Summary of the invention
In order to overcome the above-mentioned defective of prior art, the object of the present invention is to provide the crisp piece preparation method of a kind of persimmon and adopt crisp of the persimmon of this method preparation, method of the present invention not only can keep the original nutritional labeling of persimmon and quality, and crisp of the persimmon of making is nutritious, the matter structure is good, mouthfeel is crisp, unique flavor.
The technical solution used in the present invention is:
The crisp piece preparation method of a kind of persimmon comprises the following steps:
(a) selection, selecting the persimmon skin is that cyan slightly has redness, yellow and/or orange persimmon fruit, is preferably the persimmon fruit of 6 to 7 maturations;
(b) film-making is really made the persimmon sheet with the persimmon that step (a) is chosen;
(c) embrittlement adopts vacuum and low temperature oil bath dewatering that the persimmon sheet that step (b) makes is carried out embrittlement, carries out or do not carry out vacuum de-oiling after the described vacuum and low temperature oil bath dehydration, and the oily temperature of described vacuum and low temperature oil bath dehydration is preferably 90 ℃～94 ℃.
The concrete grammar of described vacuum and low temperature oil bath dehydration can for: be in the environment of 0.085MPa～0.095MPa in vacuum, adopting temperature is 85 ℃～98 ℃ oil, fried 35 minutes～55 minutes.
When oily temperature was 90 ℃～94 ℃, being preferably vacuum was 0.085MPa, and the time is about 35 minutes.
Deoil (can adopt described vacuum de-oiling) 10 minutes.
Be preferably, described step (b) comprises the following steps:
(b1) peeling is really removed the peel the persimmon that step (a) is chosen;
(b2) section is really cut into slices the persimmon after the peeling;
Also comprise or do not comprise:
(b3) complete, the described step that completes comprises the processing of taking away the puckery taste, and is about to the processing of taking away the puckery taste of persimmon sheet that persimmon fruit, the persimmon fruit after step (b1) peeling or step (b2) that step (a) chooses make.
Be preferably, described step (b1) can comprise the following steps:
(b11) scald skin, in 80 ℃～90 ℃ water, soaked 1 minute～2 minutes, be preferably in 85 ℃ water and soaked 1.5 minutes;
(b12) peeling will remove through the persimmon persimmon skin really that scalds the skin processing, can remove by hand, is preferably and carries out peeling after the persimmon sugar for the treatment of the persimmon surface is cleaned;
Can also comprise or not comprise:
(b13) go temperature, the persimmon skin is removed the back in the water more than 0 ℃, soaked 25 minutes～35 minutes, can be 0 ℃～15 ℃ water.Be preferably normal-temperature water, be preferably and soaked 30 minutes.
The described step that completes determines according to the characteristics of used persimmon and product taste and quality requirements, for example when the tannic acid in the persimmon (being tannic acid) when content is higher than 8.0mg/g (or acerbity 〉=1 time) the described step that completes of execution.
The described step that completes is preferably after step (b1) peeling carries out, and more preferably carries out after step (b2) section.
Be preferably, the concrete grammar of described step (b3) is:
(b31) hot water takes away the puckery taste, and adopts 90 ℃～95 ℃ hot water to take away the puckery taste;
(b31) carry out or do not carry out step (b32) after, the persimmon sheet is cooled to the temperature that is suitable for step (c) processing.
Be preferably, adopt 90 ℃～95 ℃ hot-water soak or spray to handle in the described step (b31) 1.5 minutes～2 minutes, contain or do not contain salt in the described hot water.
Be preferably, the concrete grammar of described step (b32) can for: it is to pull out cold in 0 ℃～15 ℃ the cold water (to be about to the whole temperature that immerses rapidly of persimmon sheet than fast cooling in its low water that the persimmon sheet is immersed temperature, the temperature at persimmon sheet center is down to fast with water temperature to be equated or close degree, usually require water temperature low to certain degree than the temperature of product, as low 10 ℃～30 ℃, and the water yield can not be very few, in order to avoid influence cooling-down effect, this processing also can be called fast cooling).Processing time in the described step (b32) is no more than the time that step (b13) goes temperature to handle, and is preferably 1 minute～5 minutes, more preferably 3 minutes～4 minutes.
Be preferably, the crisp piece preparation method of above-mentioned any described persimmon also comprises the embrittlement pre-treatment step in the described step (c), and described embrittlement pre-treatment step comprises:
(c1) quick-frozen; Also comprise or do not comprise (c2) refrigeration after the quick-frozen.
The concrete grammar of described quick-frozen step can be the quick-frozen 10 minutes～15 minutes under-30 ℃～-40 ℃ temperature conditions of: the persimmon sheet that step (b) is made.Be preferably under-34 ℃ temperature quick-frozen 10 minutes～15 minutes.
The concrete grammar of described refrigeration can for: will preserve down at-18 ℃～-20 ℃ through the persimmon sheet of quick-frozen and be not less than 5 day time.Be preferably in the freezer under-20 ℃ and refrigerate above 5 days.
Be preferably, described embrittlement pre-treatment step also comprises (c3) dipping.
Be preferably, the composition of described maceration extract can be (mass percent):
Maltose 20%～30%;
Salt (main component is NaCl and/or KCl) 0%～1%;
Maltodextrin 25%;
Water surplus.
The concrete grammar of described impregnation steps can for: the persimmon sheet after quick-frozen or the refrigeration was placed in 15 ℃～20 ℃ the maceration extract dipping 25 minutes～45 minutes.Be preferably in the maceration extract of 18 ℃ of temperature and flooded 30 minutes.
Be preferably, the pol of described maceration extract is 15 degree.
The present invention also provides crisp of a kind of persimmon, can adopt the crisp piece preparation method of persimmon described in the above-mentioned arbitrary technical scheme to be prepared from.
Be preferably, the brittleness that described persimmon is crisp is not less than 81%, and more preferably oil content is lower than 4%.
Be preferably, the acerbity that described persimmon is crisp≤0, more preferably tannic acid content is no more than 2.0mg/g.
Crisp of described persimmon is preferably crisp of the mill persimmon that takes away the puckery taste that adopts the preparation of mill persimmon.
The invention has the beneficial effects as follows:
The special process design that method of the present invention adopts peeling earlier, cuts into slices, takes away the puckery taste, simplified operating procedure, because the thickness of persimmon sheet is much smaller than persimmon fruit itself, therefore, take away the puckery taste again after the section and can shorten the time of taking away the puckery taste, improve the effect of taking away the puckery taste, and can effectively avoid returning puckery, simultaneously, the step of taking away the puckery taste causes the deliquescing of persimmon fruit usually easily, and the technology of taking away the puckery taste again after the section has solved the technological problems of the section difficulty that taking away the puckery taste earlier afterwards cuts into slices causes;
Method of the present invention is frozen and is refrigerated processing in the laggard scanning frequency of taking away the puckery taste, both kept the nutrition of fresh fruit itself, need not add any additives again, especially omitted the color preservation technology under the prior art, eliminated the use of the chemical substances that existence endangers to human body such as color stabilizer, crisp of the persimmon of producing is more healthy, safety, crisp good toughness of the persimmon of after this processing, making and not hard particularly, be adapted to technological requirements such as follow-up fried system, and crisp of the persimmon that fried system back forms has outstanding shortcake, crisp mouthfeel, quality obviously is better than through the fried product of making of this processing, and effect is more obvious when especially matching with the technological process of afterwards taking away the puckery taste of cutting into slices earlier;
In addition, method of the present invention is being carried out above-mentioned a series of process conditions of handling the cryogenic vacuum oil bath dehydration of back cooperation tailor-make, make crisp of the persimmon produce have shortcake, crisp, tender characteristics, both guaranteed that crisp of the persimmon of producing has the good color and luster of fresh fruit itself and nutritive value, had obtained good mouthfeel again;
Crisp of persimmon of the present invention has the advantage of green, health, nutrition, delicious food concurrently, is the crisp the best of mill persimmon of taking away the puckery taste of raw material production especially with the mill persimmon.
Description of drawings
Fig. 1 is the schematic diagram of main technique flow process among the embodiment of method of the present invention.
The specific embodiment
The present invention, by the specific embodiment the present invention is described in more detail in order to better understand below in conjunction with accompanying drawing in order better to explain.
Referring to Fig. 1, the invention provides the crisp piece preparation method of a kind of persimmon, comprise the following steps:
(a) selection, the persimmon fruit that the selective maturation degree is suitable comprises that the persimmon skin is that cyan slightly has redness, yellow and/or orange persimmon fruit;
(b) film-making is really made the persimmon sheet with the persimmon that step (a) is chosen;
(c) embrittlement adopts vacuum and low temperature oil bath dewatering that the persimmon sheet that step (b) makes is carried out embrittlement.
Can choose the persimmon fruit of differing maturity, be preferably the persimmon fruit that maturity is not less than 6 one-tenth, to guarantee good mouthfeel and nutritive value, for example can be full ripe persimmon fruit.Be preferably maturity 6 one-tenth～7 one-tenth persimmon skin be cyan slightly redly, orange or yellow persimmon fruit, the persimmon fruit itself has certain degree of hardness, is convenient to film-making, in addition, selects the persimmon fruit of this maturity can also guarantee to have higher nutritive value and good matter structure.Usually can manually choose suitable persimmon fruit.Described persimmon really comprises sweet persimmon and puckery persimmon.Described persimmon fruit can be any kind, is preferably the mill persimmon.
Can adopt the dicing method film-making.Usually can be cut into the persimmon sheet that thickness is not more than 6mm, it is thick to be preferably 4mm～5mm.Adopt the hardness of the persimmon fruit of dicing method film-making to require to be not less than 2.0 Kg/cm usually
2, be preferably 3.0 Kg/cm
2More than, so that section prevents because crossing soft can't the section.
The concrete process conditions of described vacuum and low temperature oil bath processed can for: vacuum is 0.085MPa～0.095MPa, and temperature can be 85 ℃～98 ℃, and the time is 35 minutes～55 minutes.Being preferably vacuum is 0.085MPa, and oily temperature is 90 ℃～94 ℃, and the time is 35 minutes.
Oil is preferably 8:1～9:1 with the mass ratio of persimmon sheet, and reach requirement with the water content that guarantees crisp of persimmon after the fried system, and guarantee good matter structure, as mouthfeel, fragility particularly.
In order to reduce the oil content of crisp of persimmon, can also after vacuum and low temperature oil bath dehydration, carry out vacuum de-oiling.Be preferably and deoil 10 minutes.
Remove the peel processing earlier before being preferably film-making, so that section and other handle, and improve the matter structure of crisp of persimmon, as mouthfeel etc.
For example, described step b can comprise the following steps:
(b1) peeling is really removed the peel the persimmon that step (a) is chosen;
(b2) section is really cut into slices the persimmon after the peeling.
The concrete grammar that is preferably described peeling processing comprises the following steps:
(b11) scald skin, can soak 1 minute～2 minutes in the water about 80 ℃, be preferably 80 ± 5 ℃ water, so that follow-up peeling is scalded the skin step and realized simultaneously cleaning step has been saved in the cleaning on persimmon fruit surface;
(b12) peeling will remove through the persimmon persimmon skin really that scalds the skin processing, is preferably and carries out peeling after the persimmon sugar for the treatment of the persimmon surface is cleaned.Water temperature is unsuitable too high when scalding skin, to avoid the pulp softening of persimmon inside, causes the increase of peeling difficulty.
Be preferably, step (b12) is also carried out (b13) afterwards and is gone temperature, afterwards section again.
Described go concrete grammar that temperature handles can for: soaked about 30 minutes in water more than 0 ℃, can be preferably normal-temperature water for 0 ℃～15 ℃ water, namely room temperature water for example can soak in 8 ± 3 ℃ water 30 ± 5 minutes.To improve the hardness of peeling back persimmon, be convenient to the carrying out of cutting into slices.
Be preferably, the crisp piece preparation method of above-mentioned any described persimmon, described embrittlement step also comprises the embrittlement pre-treatment step, described embrittlement pre-treatment step comprises:
(c1) quick-frozen, the persimmon sheet that step (b) is made carries out the quick-frozen processing, and the toughness with crisp of the persimmon after improving the preceding persimmon sheet of fried system and exploding system is conducive to the complete of crisp of persimmon, and obtains matter structure preferably, as mouthfeel.The environment temperature of quick-frozen can be-30 ℃～-40 ℃, is preferably-34 ℃, and the time can be 10～15 minutes.
Quick-frozen is preferably also and comprises (c2) refrigeration (being equivalent to low temperature aging handles) afterwards, to improve the mouthfeel of crisp of persimmon.
The concrete grammar of refrigeration can for: will through the persimmon sheet of quick-frozen-18 ℃～-25 ℃ down preservation be not less than 5 day time.For example can in-20 ℃ freezer, deposit more than 5 days.The processing of this step can improve the toughness of crisp of the persimmon of finally making effectively, and crisp of the persimmon that has overcome after the fried system hardens even defective really up to the mark, more is conducive to fried crisp of shortcake, the persimmon that crisp mouthfeel is outstanding of making.And, thickness requirement to the persimmon sheet when processing of this step makes film-making can suitably relax, namely can suitably thicken, and need not to make about 1mm even thinner persimmon sheet, reduced the difficulty of processing, reduced processing cost, reduced the breakable situation of persimmon sheet of cutting into slices and causing when thin, the broken phenomenon in especially fried system back obviously reduces.
Be preferably, described embrittlement pre-treatment step also comprises (c3) dipping, adjusting the taste of crisp of persimmon, and hole is wherein filled, and can obviously improve the processing characteristics of section in subsequent technique thus, improves mouthfeel and the quality of final products.
The concrete grammar of impregnation steps can for: with quick-frozen or refrigeration after the persimmon sheet in 15 ℃～20 ℃ maceration extract, flooded 25 minutes～45 minutes.
Be preferably in the maceration extract of 18 ℃ of temperature and flooded 30 minutes.
The mass ratio of persimmon sheet and maceration extract is preferably 1:1～1:5.
The pol that is used for the maceration extract of dipping can be 15 degree.
The composition of described maceration extract can be (mass percent):
Maltose 20%～30%,
Salt (main component is NaCl and/or KCl) 0%～1%,
Maltodextrin 25%,
Water surplus.
Described maltose is preferably fondant.
Can obtain crisp of the persimmon of different taste by the content of adjusting various compositions in the maceration extract.
Be preferably, the crisp piece preparation method of above-mentioned any described persimmon, when the tannic acid in the persimmon (being tannic acid) when content is higher than 8.0mg/g (during or acerbity 〉=1, acerbity 0～1 refer to mouth taste astringent taste arranged but do not influence mouthfeel when edible), be preferably, described step (b) comprises that also (b3) completes, and the described step that completes comprises the processing of taking away the puckery taste, and is about to the processing of taking away the puckery taste of persimmon sheet that persimmon fruit, the persimmon fruit after step (b1) peeling or step (b2) that step (a) chooses make.The step that completes is preferably after step (b1) peeling carries out, and more preferably carries out after step (b2) section.Because the tannic acid in the persimmon mainly concentrates on the persimmon skin, the removal of persimmon skin has greatly reduced the difficulty of taking away the puckery taste, and owing to tannic acid content in the pulp of persimmon fruit is lower, and be easy to remove, returning after also having avoided is puckery.Take away the puckery taste after the section and further reduced the difficulty of taking away the puckery taste, make take away the puckery taste more easy.
The concrete grammar of the described step that completes can for: (b31) hot water takes away the puckery taste, and adopts 90 ℃～95 ℃ hot water to take away the puckery taste; (b31) carry out or do not carry out step (b32) after, the persimmon sheet is cooled to the temperature that is suitable for step (c) processing.For example, can adopt 90 ℃～95 ℃ hot-water soak or spray to handle 1.5～2 minutes, can contain the salt of 0～5% mass percent in the hot water, with the raising effect of taking away the puckery taste.The concrete grammar of described step (b32) can for: it is to pull out cold, preferred 8 ± 3 ℃ cold water in 0 ℃～15 ℃ the cold water that the persimmon sheet is immersed temperature.Processing time in the described step (b32) is no more than the time that step (b13) goes temperature to handle, and is preferably 1 minute～5 minutes, more preferably 3 minutes～4 minutes.The toughness that can either improve the persimmon sheet is handled in this cooling, can also avoid returning puckery, and is conducive to the carrying out of follow-up quick-frozen step, reduces the quick-frozen energy consumption.
The step that the present invention adopts peeling earlier to take away the puckery taste again, compare with the whole bag of tricks that belt leather under the prior art takes away the puckery taste, not only reduced the difficulty of taking away the puckery taste, simplify its deastringent process, shortened the time, and significantly improved the effect of taking away the puckery taste, and avoided returning puckery generation, especially be conducive to remove the peel and the carrying out smoothly of step such as section, solved belt leather and taken away the puckery taste and cause persimmon really softening, cause peeling and the difficult problem of section.Particularly after section, carry out better effects if.The temperature height that the present invention completes and handles, the time is short, and persimmon original quality is not really caused damage, and especially the color and luster nature can omit and protect the look treatment process.And the hardness that the persimmon after completing is really cut into slices is moderate, is particularly suited for preparing crisp of persimmon.From theory, section back adopts hot water treatment will certainly cause the decline of sugar content (being sugariness), however according to applicant's experiment, and finding no this influence, the mouthfeel that the persimmon that makes is crisp is good all the better.
Be example to technological process of the present invention elaborate (referring to Fig. 1) with the mill persimmon below.
Embodiment 1:(1) manually chooses high-quality mill persimmon.Can take the range estimation mode to choose, can also choose to guarantee that hardness meets the requirements in conjunction with feel evaluation.Usually can choose size suitably (for example 5 centimetres of sizes), neither complete blue or green, complete red or orange persimmon really again, become good with maturity to 7 at 6 one-tenth, usually select slightly red persimmon fruit, can also be with cyan slightly, in order to avoid be difficult for processing when too ripe (as whole red or when orange, during slice processing easily because crossing soft rotting), taste is not good when too blue or green (normally crosses puckeryly or really up to the mark, crosses the puckery difficulty that removes astringent taste that makes, cause crisp of final finished product persimmon that astringent taste is arranged, meeting really up to the mark causes crisp of final finished product persimmon to harden, and mouthfeel is not very crisp, crisp), and it is also lower to avoid maturity to cross the nutritive value of persimmon fruit when low.
(2) clean.In 80 ± 5 ℃ water, soaked 30 ± 5 minutes, and cleaned the dirt on persimmon surface, wash off with the persimmon sugar on persimmon surface and be as the criterion.Also played the effect of boiling hot skin during cleaning, can scald the skin step by double as, at this moment, water temperature is unsuitable too high, in order to avoid persimmon fruit interior flesh deliquescing, unfavorable peeling and other following process.Be preferably in 80 ℃ water and soaked 30 minutes, adopt 80 ℃ water logging bubble persimmon fruit both to be easy to reach cleaning performance, can also play the effect of scalding skin, be convenient to follow-up peeling operation, in addition, can also play certain effect of taking away the puckery taste.
(3) peeling.Remove the persimmon skin by hand.
(4) soak, namely go temperature.In the water more than 0 ℃, soaked 25 minutes～35 minutes, and be preferably and in normal-temperature water, (be preferably 8 ± 3 ℃) and soaked 30 minutes, so that persimmon is really lowered the temperature, and improve the hardness of persimmon fruit, be convenient to section, and can improve the mouthfeel of crisp of persimmon to a certain extent.
(5) section.Adopt slicer to be cut into the persimmon sheet that thickness is not more than 6mm, be preferably the persimmon sheet of 4mm～5mm, also can be the persimmon sheet of 3 ± 0.1mm.Be preferably crosscut.The thickness of persimmon sheet is unsuitable blocked up or thin excessively, blocked uply be unfavorable for follow-up taking away the puckery taste, need to prolong the time of taking away the puckery taste, the prolongation time of taking away the puckery taste can bring loss to the nutritional labeling of crisp of persimmon again, and mouthfeel is harder, do not reach the crisp effect of expection, cross the thin difficulty that then improves section, increased the cost of section, cause too much material loss, and can cause the thickness of crisp of persimmon too thin, mouthfeel is not good.
(6) (taking away the puckery taste) completes.With 90 ℃～95 ℃ hot-water soaks or sprayed 1.5 minutes～2 minutes, the persimmon sheet is removed astringent taste, processing time can be regulated according to actual needs, as the acerbity according to the persimmon fruit, the thickness of section, the corresponding adjustment such as hardness of persimmon fruit, can effectively removing astringent taste, reaching acerbity is 0 grade or lower for good, usually taste no astringent taste with mouth and be as the criterion, in cold water, pull out cold then, in order to avoid the deliquescing of persimmon sheet, and can avoid loss of nutritive components, simultaneously, the persimmon sheet lowered the temperature is conducive to the carrying out that follow-up quick-frozen is handled, and shortens the time of quick-frozen, improve the quality of quick-frozen, and reduce energy consumption.Can adopt 0 ℃～15 ℃ water logging to steep 1 minute～5 minutes, be preferably 3 minutes～4 minutes, also can adjust according to actual needs, as 1.5 minutes, 2 minutes, 2.5 minutes, 3.5 minutes, in addition longer, be no more than the warm processing time usually.If the acerbity of persimmon fruit or persimmon sheet is lower than required value, or mouth is when tasting no astringent taste, and this step also can be omitted.
(7) quick-frozen.Quick-frozen is 10 minutes～15 minutes under the environment temperature of-30 ℃～-40 ℃ (being preferably-34 ℃), with nutritional labeling and other built-in qualities that keep the persimmon sheet, and the toughness of raising persimmon sheet.Adopt the quick-frozen mode can reach the advantage that keeps persimmon sheet built-in quality, can also effectively maintain its nutritional labeling, can omit under the prior art and to protect the look step in the persimmon deep-processing process, eliminated the use of color stabilizer, as protect look natrium nitrosum commonly used, sodium nitrate, sodium hydrogensulfite etc. in handling, eliminate it to the potential safety hazard that health is brought, met the diet theory of green, health.
Can in the freezer of-18 ℃～-20 ℃ (being preferably-20 ℃), place more than 5 days, with the quality of further raising persimmon sheet after the quick-frozen.
(8) dipping.Impregnation process is 25 minutes～45 minutes in the maceration extract of 15 ℃～20 ℃ (being preferably 18 ℃), adjusting the corresponding taste of persimmon sheet, and the space in the persimmon sheet is filled, and is beneficial to and guarantees the complete of crisp of persimmon.Can remove unnecessary maceration extract according to circumstances behind the dipping, for example can adopt centrifugation to remove.
The composition of maceration extract can be maltose 20%～30%, salt (main component is NaCl and/or KCl) 0%～1%, maltodextrin 25%, water surplus, can adjust component content according to the taste needs, especially the content of salt and maltose can also add the flavor enhancement of other tastes as required, and addition is advisable not influence the adhesion of maceration extract on the persimmon sheet.
(9) cryogenic vacuum oil bath dehydration.Be under the environment of 0.085MPa～0.095MPa in vacuum, adopting temperature is 85 ℃～98 ℃ oil, fried 35 minutes～55 minutes, be preferably, and be under the environment of 0.085MPa in vacuum, in 90 ℃～94 ℃ refined plant oil fried 35 minutes.Based on preparation method's of the present invention above-mentioned processing (step 1～8) afterwards, crisp mouthfeel the best of persimmon of fried system under these process conditions has shortcake, crisp, tender characteristics concurrently.Can also carry out vacuum de-oiling as required after the fried system and handle, for example, deoil 10 minutes.Can adopt existing vacuum oil bath machine to handle.
(10) letter sorting.Manually choose crisp of high-quality persimmon, for example choose crisp of colory persimmons such as complete nothing is damaged, the burnt paste of nothing.
(11) packing.Can adopt prior art to pack, for example can adopt nitrogen-filled packaging.
Experiment showed, that through the applicant method of the present invention is particularly useful for the mill persimmon, when adopting preparation method of the present invention, is that the quality of crisp of persimmon of feedstock production is higher than the quality of crisp of the persimmon of the persimmon preparation of other kinds with the mill persimmon.
The invention still further relates to crisp of a kind of persimmon, can adopt above-mentioned any described method to be prepared from.The brittleness that described persimmon is crisp is not less than 81%, is preferably oil content and is lower than 4%.Be preferably tannic acid content and be no more than 2.0mg/g(or acerbity≤0, namely mouth is tasted no astringent taste).Crisp of described persimmon is preferably crisp of the mill persimmon that takes away the puckery taste that adopts that the mill persimmon makes.
Adopt the nutrient composition content of crisp of the mill persimmon that takes away the puckery taste of technology preparation in above-described embodiment 1 as shown in table 1.
Claims (7)
1. the crisp piece preparation method of persimmon is characterized in that comprising the following steps:
(a) selection, selecting the persimmon skin is that cyan slightly has redness, yellow or orange persimmon fruit, is preferably 6 one-tenth to the persimmon fruit of 7 maturations;
(b) film-making is really made the persimmon sheet with the persimmon that step (a) is chosen, and described step (b) comprises step by step following: (b1) peeling, the persimmon that step (a) is chosen is really removed the peel; (b2) section is really cut into slices the persimmon after the peeling; (b3) complete, the described step that completes comprises the processing of taking away the puckery taste;
(c) embrittlement, adopt vacuum and low temperature oil bath dewatering that the persimmon sheet that step (b) makes is carried out embrittlement, carry out or do not carry out vacuum de-oiling after the described vacuum and low temperature oil bath dehydration, described embrittlement comprises the embrittlement pre-treatment step, described embrittlement pre-treatment step comprises: (c1) quick-frozen, the persimmon sheet that step (b) is made quick-frozen 10 minutes～15 minutes under-30 ℃～-40 ℃ temperature conditions; Comprise or do not comprise (c2) refrigeration, will be not less than 5 day time through persimmon sheet preservation under-18 ℃～-20 ℃ of quick-frozen; Also comprise (c3) dipping, the persimmon sheet after quick-frozen or the refrigeration be placed in 15 ℃～20 ℃ the maceration extract dipping 25 minutes～45 minutes, the consisting of of described maceration extract:
Maltose 20%～30%,
Salt 0～1%,
Maltodextrin 25%,
Water surplus.
2. the crisp piece preparation method of persimmon according to claim 1 is characterized in that described step (b1) comprises the following steps:
(b11) scald skin, in 80 ℃～90 ℃ water, soaked 1 minute～2 minutes;
(b12) peeling will remove through the persimmon persimmon skin really that scalds the skin processing;
Also comprise or do not comprise:
(b13) go temperature, the persimmon skin is removed the back in 0 ℃～15 ℃ water, soaked 25 minutes～35 minutes.
3. the crisp piece preparation method of persimmon according to claim 2 is characterized in that the concrete grammar of described step (b3) is:
(b31) hot water takes away the puckery taste, and adopts 90 ℃～95 ℃ hot water to take away the puckery taste; (b31) carry out or do not carry out step (b32) after, the persimmon sheet is cooled to the temperature that is suitable for step (c) processing.
4. the crisp piece preparation method of persimmon according to claim 3 is characterized in that adopting in the described step (b31) hot-water soak or spray to handle 1.5 minutes～2 minutes, contains or do not contain salt in the described hot water.
5. the crisp piece preparation method of persimmon according to claim 4 is characterized in that the concrete grammar of described step (b32) is: it is to pull out cold in 0 ℃～15 ℃ the cold water that the persimmon sheet is immersed temperature.
6. a persimmon is crisp, it is characterized in that adopting that the crisp piece preparation method of the described persimmon of each claim is prepared among the claim 1-5.
7. persimmon according to claim 6 is crisp, it is characterized in that the brittleness of crisp of described persimmon is not less than 81%, is preferably tannic acid content and is no more than 2.0mg/g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100414811A CN102578503B (en) | 2012-02-23 | 2012-02-23 | Preparation method of persimmon crisp chip and persimmon crisp chip prepared by adopting preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100414811A CN102578503B (en) | 2012-02-23 | 2012-02-23 | Preparation method of persimmon crisp chip and persimmon crisp chip prepared by adopting preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102578503A CN102578503A (en) | 2012-07-18 |
| CN102578503B true CN102578503B (en) | 2013-09-11 |
Family
ID=46468183
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012100414811A Active CN102578503B (en) | 2012-02-23 | 2012-02-23 | Preparation method of persimmon crisp chip and persimmon crisp chip prepared by adopting preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102578503B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146405A (en) * | 2015-09-10 | 2015-12-16 | 华中农业大学 | Crispy food and production method thereof |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393030A (en) * | 2013-08-07 | 2013-11-20 | 黄馨莹 | Preparation method of persimmon crisps |
| CN103704645A (en) * | 2013-12-14 | 2014-04-09 | 高磊 | Fabrication method of persimmon sheets |
| 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 |
| 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 |
| CN104738300A (en) * | 2015-04-17 | 2015-07-01 | 北京凯达恒业农业技术开发有限公司 | Production method of crisp cherry tomatoes |
| CN106509729B (en) * | 2016-11-17 | 2018-01-05 | 福建安兴食品有限公司 | A kind of preparation method of fruit and vegetable crisp chip |
| 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 |
| CN108541909B (en) * | 2018-03-09 | 2021-08-10 | 陕西农产品加工技术研究院 | Method for processing persimmon peel into crisp persimmon peel in persimmon cake processing process |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101011130A (en) * | 2007-02-09 | 2007-08-08 | 恭城汇坤农品有限公司 | Persimmon sheet and method for producing the same |
| CN101669608A (en) * | 2009-10-13 | 2010-03-17 | 哈尔滨达紫香科技发展有限公司 | New technique for vacuum freezing and frying color potato chips and color sweet potato chips |
-
2012
- 2012-02-23 CN CN2012100414811A patent/CN102578503B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101011130A (en) * | 2007-02-09 | 2007-08-08 | 恭城汇坤农品有限公司 | Persimmon sheet and method for producing the same |
| CN101669608A (en) * | 2009-10-13 | 2010-03-17 | 哈尔滨达紫香科技发展有限公司 | New technique for vacuum freezing and frying color potato chips and color sweet potato chips |
Non-Patent Citations (2)
| Title |
|---|
| 吕会平.柿子脆片加工.《柿无公害高产栽培与加工》.2003,191-193. * |
| 张裕中.果蔬脆片生产工艺方法.《食品制造成套设备》.2010,552页-554页. * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146405A (en) * | 2015-09-10 | 2015-12-16 | 华中农业大学 | Crispy food and production method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102578503A (en) | 2012-07-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102578503B (en) | Preparation method of persimmon crisp chip and persimmon crisp chip prepared by adopting preparation method | |
| CN101669608B (en) | New technique for vacuum freezing and frying color potato chips and color sweet potato chips | |
| CN104222261A (en) | Freeze drying preparation method of fruit and vegetable crisp slices | |
| CN104783086A (en) | Method for producing carrot-flavor zizania latifolia crisp chips | |
| CN103535505B (en) | Method for preparing original fruit ice-cream sticks | |
| CN105166260A (en) | Fruity haw production technology | |
| CN104982957A (en) | Method for making chicken meatballs in pineapple flavor | |
| CN103704778A (en) | Preparation method for vinegared pneumatophorus japonicus fish fillet food | |
| CN105325936A (en) | Method for making bone-free common Japanese mackerel fillets through cold air drying and impregnating for flavoring | |
| CN104432232A (en) | Making method of quick-frozen flour-adhered seasoned pacific saury fillets | |
| CN104920732A (en) | Grapefruit tea | |
| CN104187787A (en) | Preparation method for dark-plum pig's knuckle | |
| CN103704779B (en) | A kind of manufacture method roasting scad slice foodstuffs | |
| CN102423047A (en) | Processing technique for carrot | |
| CN104472837A (en) | Method for making candy preserved healthy asparagus lettuce | |
| JP2019122328A (en) | Production method of persimmon paste, and production method of persimmon ice cream | |
| JP2007175039A (en) | Frozen plain boiled japanese radish, frozen seasoned japanese radish, and method for producing | |
| Siddiq | Peach and nectarine | |
| CN103549495B (en) | Processing method for pacific saury slices eaten raw | |
| KR910005287B1 (en) | Process making of product a ginseng | |
| KR101907680B1 (en) | Method for manufacturing jujube pastes using the raw biomass and articles thereof | |
| CN110574849A (en) | Passion fruit, honey and lemon beverage and preparation method thereof | |
| CN110584036A (en) | Processing method of sugar-coated banana crisp chips | |
| CN105230944A (en) | Sweet and sour flower mushroom processing method | |
| JP7329888B1 (en) | Manufacturing method of food processing material and manufacturing method of processed food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CB03 | Change of inventor or designer information | ||
| CB03 | Change of inventor or designer information |
Inventor after: Liu Changan Inventor after: Zhuang Nan Inventor after: Wang Haixia Inventor before: Liu Changan |