CN104473087A - Mixed fruit and vegetable paste VF leisure food and preparation method thereof - Google Patents
Mixed fruit and vegetable paste VF leisure food and preparation method thereof Download PDFInfo
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- CN104473087A CN104473087A CN201510003675.6A CN201510003675A CN104473087A CN 104473087 A CN104473087 A CN 104473087A CN 201510003675 A CN201510003675 A CN 201510003675A CN 104473087 A CN104473087 A CN 104473087A
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- fruits
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
Abstract
The invention relates to a preparation method of mixed fruit and vegetable paste VF leisure food and the mixed fruit and vegetable paste VF leisure food prepared through the method. The preparation method comprises the following steps of fruit and vegetable paste preparation, mixing and stirring, processing and forming, drying, freezing and vacuum low-temperature oil bathing. According to the method, fruit and vegetable paste and auxiliary materials are mixed for seasoning, and compared with existing fruit and vegetable leisure food with seasoners scattered outside, the mixed fruit and vegetable paste VF leisure food has the advantages of being tasty, crisp, nutritive, healthy and the like..
Description
Technical field
The present invention relates to a kind of fruits and vegetables leisure food and preparation method thereof, be specifically related to a kind of mixing fruit-and-vegetable puree VF leisure food through vacuum and low temperature oil bath process and preparation method thereof.
Background technology
VF technology and vacuum and low temperature oil bath technique are the process technologies that current leisure food is conventional, and the leisure food of this technology processing has the many merits such as natural in color, crispy in taste, oil content be low, becomes the leisure food be popular in all over the world.But existing this kind of leisure food also also exists some shortcomings.For French fries or potato chips, current processing technology is all by direct for complete potato slitting or section, then through vacuum and low temperature oil bath be processed into can be edible French fries.This technique has strict requirement to the size of potato, shape, when the part after potato slitting or section is less than French fries or potato chips size, just cannot utilizes, thus cause the utilization rate of raw material low.Meanwhile, existing French fries or potato chips adopt outer mode seasoning of spreading toppings, and French fries or potato chips inside cannot be tasty, and in order to ensure overall mouthfeel, the salt content spreading toppings is outward usually higher, causes mouthfeel difference inside and outside French fries or potato chips huge like this.In addition, existing French fries or potato chips only have the nutritional labeling of potato, cannot meet the demand of consumer to comprehensive nutrition equilibrium.
Summary of the invention
In order to overcome the above-mentioned defect of prior art, the invention provides a kind of mix fruit-and-vegetable puree VF leisure food preparation method and corresponding mixing fruit-and-vegetable puree VF leisure food, described preparation method is for major ingredient with vegetables or fruit, cook rear pulverizing, add necessary auxiliary material, utilize shaping mechanism slabbing, strip or bar-shaped, then carry out drying, freezing, last cryogenic vacuum oil bath processed and being formed.
Specifically, the technical solution used in the present invention is:
Mix a preparation method for fruit-and-vegetable puree VF leisure food, it is characterized in that, comprise the following steps:
1) fruit-and-vegetable puree is prepared;
2) fruit-and-vegetable puree stirs in stirrer for mixing as major ingredient and auxiliary material, forms compound;
3) adopt forming machine to compound machine-shaping, form prefabricated fruits and vegetables leisure food;
4) prefabricated fruits and vegetables leisure food is sent into drying machine to dry;
5) the prefabricated fruits and vegetables leisure food of drying is sent into freezer freezing;
6) the prefabricated fruits and vegetables leisure food after freezing enters vacuum and low temperature oil bath equipment and carries out vacuum and low temperature oil bath, formed can be edible fruits and vegetables leisure food.
Wherein, step 1) specifically comprise: selection, cleaning and mud processed.
Wherein, step 3) prefabricated fruits and vegetables leisure food after machine-shaping is sheet, strip or bar-shaped.
Wherein, described strip or bar-shaped prefabricated fruits and vegetables leisure food length are 70-100mm.
Wherein, step 4) in bake out temperature be 60 to 120 degree, drying time is 2 to 20 minutes.
Wherein, step 5) the middle freezing first quick-frozen before of prefabricated fruits and vegetables leisure food feeding freezer of drying, quick freezing temperature is lower than cryogenic temperature.
Preferably, described quick freezing temperature is below minus 20 degrees, makes prefabricated fruits and vegetables leisure food freeze reality, adhesion conveyer belt; Described cryogenic temperature is subzero less than 15 degree, cooling time more than 2 hours.
Wherein, during quick-frozen, prefabricated fruits and vegetables leisure food monolayer alignment is sent into instant freezer.
Wherein, step 6) in the condition of vacuum and low temperature oil bath and de-oiling be, vacuum 0.09 to 0.1mpa, temperature 75-118 degree, 12 to 50 minutes oil bath time, de-oiling 1-10 minute under the speed of 200-500rpm, require acid value less than 1.0, peroxide value less than 10.0 with oil.
And a kind of mixing fruit-and-vegetable puree VF leisure food, described mixing fruit-and-vegetable puree VF leisure food adopts above-mentioned method to be prepared from.
Described fruits and vegetables are Ipomoea batatas, purple potato, fresh kidney beans, cucumber, carrot, celery, spinach, strawberry, banana or apple.
Preferably, described auxiliary material comprises: flavoring, filler, flavoring agent, emulsifying agent, fruits and vegetables meat batching in one or more.
Preferably, described flavoring is selected from one or more in salt, pepper powder, salad, butter, mustard meal, tomato meal, barbecue auxiliary material, fragrant peppery auxiliary material; Described filler be selected from maltitol powder, dextrin, glutinous rice flour, potato starch one or more; Described flavoring agent be selected from vegetable oil, L mono-sodium glutamate, chickens' extract, yeast extract one or more; Described emulsifying agent be selected from casein sodium, fat-free comminuted whey, skimmed milk powder, FSPC one or more; Described fruits and vegetables meat batching be selected from carrot, green onion, celery, spinach, strawberry, banana, the flesh of fish, beef one or more, be made into powder, juice or mud.
Adopt mixing fruit-and-vegetable puree VF leisure food preparation method of the present invention, the utilization rate of raw material is high, and can realize automated production.The mixing fruit-and-vegetable puree VF leisure food produced is a kind of novel characteristic leisure food, has the advantage of homogeneous, good to eat crisp, the nutrient health of inside and outside mouthfeel.
Detailed description of the invention
In order to understand the present invention better, the preparation method describing mixing fruit-and-vegetable puree VF leisure food of the present invention in detail is as follows:
(1) selection.Select the fruits and vegetables that outward appearance is full, nothing is rotted.Described fruits and vegetables can be Ipomoea batatas, purple potato, fresh kidney beans, cucumber, carrot, celery, spinach, strawberry, banana or apple etc., can choose, be not particularly limited at this according to consumer demand.
(2) clean, remove the peel or core.By the fruit-vegetable clear wash clean chosen, and remove the peel as required or core.
(3) stripping and slicing or section.Cleaning, peeling or core after fruits and vegetables according to size stripping and slicing or section, to be conducive to follow-up cooking.It should be noted that, this step is non-essential, and those skilled in the art can select whether stripping and slicing or section according to specific needs.
(4) heat.Fruits and vegetables after stripping and slicing or section are put into tunnel type steam engine and are carried out Steam Heating, until cooked, without lump.Preferred heating-up temperature is more than 90 degree, 10 to 30 minutes heat times.It should be noted that, this step is non-essential, also can become prepared food that can be edible when follow-up vacuum and low temperature oil bath.
(5) mud processed.Fruits and vegetables after cooking enter mud extruder and are extruded into fruit-and-vegetable puree.The fruit-and-vegetable puree extruded with without lump, do not glue for good, can mouthfeel be ensured like this.
(6) mix and blend.Pour fruit-and-vegetable puree and preprepared auxiliary material into mixer and carry out mix and blend, form compound.Adopt first gear speed to stir 2 to 3 minutes, mixed fruit-and-vegetable puree and auxiliary material are stirred.Can add various auxiliary material according to individual taste, described auxiliary material comprises: flavoring, filler, flavoring agent, emulsifying agent, fruits and vegetables meat batching in one or more.
Described flavoring be selected from salt, pepper powder, salad, butter, mustard meal, tomato meal, barbecue auxiliary material, fragrant peppery auxiliary material one or more; Described filler be selected from maltitol powder, dextrin, glutinous rice flour, potato starch one or more; Described flavoring agent be selected from vegetable oil, L mono-sodium glutamate, chickens' extract, yeast extract one or more; Described emulsifying agent be selected from casein sodium, fat-free comminuted whey, skimmed milk powder, FSPC one or more; Described fruits and vegetables meat batching be selected from carrot, green onion, celery, spinach, strawberry, banana, the flesh of fish, beef one or more, be made into powder, juice or mud.Certainly, auxiliary material is not limited to above-mentioned enumerating, and those skilled in the art can select various auxiliary material as required.Auxiliary material and fruit-and-vegetable puree mix and blend, can improve mouthfeel and the nutritive value of fruits and vegetables leisure food.
(7) shaping.Forming machine is adopted to carry out processing and forming to the compound stirred.Should ensure in process that the forming machine feeding mouth moment keeps compound sufficient.As required, compound is processed into sheet, strip or bar-shaped, and makes it have suitable size.The neat fruits and vegetables leisure food of sticky cutter when choosing complete appearance, smooth surface, cut-out, otch is for subsequent use.For strip or bar-shaped fruits and vegetables leisure food, its length is good with 70-100mm.The fruits and vegetables leisure food affecting outward appearance for cutting rear bending, distortion, damaged fruits and vegetables leisure food or stick together with conveyer belt is regained, and puts it into forming machine again shaping.
(8) dry.Fruits and vegetables leisure food after shaping enters drying machine and carries out first drying, makes fruits and vegetables leisure food uniform drying, adhesion conveyer belt, does not have the obvious conveyer belt marking.Preferred bake out temperature is 60 to 120 degree, and drying time is 2 to 20 minutes.Described drying machine can be tunnel-type hot air drying machine.
As required, steam humidification can be carried out to the fruits and vegetables leisure food after first drying, make fruits and vegetables leisure food humidification evenly, adhesion conveyer belt, there is no the obvious conveyer belt marking.
The fruits and vegetables leisure food that steam humidification is crossed carries out secondary drying.Drying condition is identical with first drying.
(9) freezing.The fruits and vegetables leisure food of oven dry is sent into instant freezer and carries out quick-frozen.During quick-frozen, fruits and vegetables leisure food monolayer alignment is sent into instant freezer, multilayer can not arrange, be out of shape to prevent fruits and vegetables leisure food.Quick-frozen built-in temperature preferably reaches below minus 20 degrees, makes fruits and vegetables leisure food freeze reality, adhesion conveyer belt, does not have the obvious conveyer belt marking.Certainly, also can not quick-frozen and directly freezing.
(10) vacuum and low temperature oil bath.Fruits and vegetables leisure food after freezing in freezer is put into vacuum and low temperature oil bath equipment and carries out vacuum and low temperature oil bath, formed can be edible mixing fruit-and-vegetable puree VF food.Preferably, vacuum 0.09 to 0.1mpa, temperature 75-118 degree, 12 to 50 minutes oil bath time, de-oiling 1-10 minute under the speed of 200-500rpm, require acid value less than 1.0, peroxide value less than 10.0 with oil.
Above, the complete process flow of the preparation method of mixing fruit-and-vegetable puree VF leisure food of the present invention is.It should be noted that, the step in above-mentioned technological process is not all indispensable, and those skilled in the art can omit some of them step according to actual conditions and to other step adaptive changes.In such as dry run, can without steam humidification according to raw material.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention.Within the spirit and principles in the present invention all, any amendment made, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (13)
1. mix a preparation method for fruit-and-vegetable puree VF leisure food, it is characterized in that, comprise the following steps:
1) fruit-and-vegetable puree is prepared;
2) fruit-and-vegetable puree stirs in stirrer for mixing as major ingredient and auxiliary material, forms compound;
3) adopt forming machine to compound machine-shaping, form prefabricated fruits and vegetables leisure food;
4) prefabricated fruits and vegetables leisure food is sent into drying machine to dry;
5) the prefabricated fruits and vegetables leisure food of drying is sent into freezer freezing;
6) the prefabricated fruits and vegetables leisure food after freezing enters vacuum and low temperature oil bath equipment and carries out vacuum and low temperature oil bath, formed can be edible fruits and vegetables leisure food.
2. the method for claim 1, wherein step 1) specifically comprise: selection, cleaning and mud processed.
3. the method for claim 1, wherein step 3) prefabricated fruits and vegetables leisure food after machine-shaping is sheet, strip or bar-shaped.
4. method as claimed in claim 3, wherein, described strip or bar-shaped prefabricated fruits and vegetables leisure food length are 70-100mm.
5. the method for claim 1, wherein step 4) in bake out temperature be 60 to 120 degree, drying time is 2 to 20 minutes.
6. the method for claim 1, wherein step 5) in the prefabricated fruits and vegetables leisure food of drying send into freezer freezing before first quick-frozen, quick freezing temperature is lower than cryogenic temperature.
7. method as claimed in claim 6, wherein, described quick freezing temperature is below minus 20 degrees, makes prefabricated fruits and vegetables leisure food freeze reality, adhesion conveyer belt; Described cryogenic temperature is subzero less than 15 degree, cooling time more than 2 hours.
8. method as claimed in claim 6, wherein, sends prefabricated fruits and vegetables leisure food monolayer alignment into instant freezer during quick-frozen.
9. the method as described in any one of claim 1-8, wherein, step 6) in the condition of vacuum and low temperature oil bath and de-oiling be, vacuum 0.09 to 0.1mpa, temperature 75-118 degree, 12 to 50 minutes oil bath time, de-oiling 1-10 minute under the speed of 200-500rpm, require acid value less than 1.0, peroxide value less than 10.0 with oil.
10. mix a fruit-and-vegetable puree VF leisure food, it is characterized in that, described mixing fruit-and-vegetable puree VF leisure food adopts the method described in any one of claim 1-9 to be prepared from.
11. food as claimed in claim 10, is characterized in that, described fruits and vegetables are Ipomoea batatas, purple potato, fresh kidney beans, cucumber, carrot, celery, spinach, strawberry, banana or apple.
12. food as described in claim 10 or 11, it is characterized in that, described auxiliary material comprises: one or more in flavoring, filler, flavoring agent, emulsifying agent, fruits and vegetables meat batching.
13. food as claimed in claim 12, is characterized in that, described flavoring be selected from salt, pepper powder, salad, butter, mustard meal, tomato meal, barbecue auxiliary material, fragrant peppery auxiliary material one or more; Described filler be selected from maltitol powder, dextrin, glutinous rice flour, potato starch one or more; Described flavoring agent be selected from vegetable oil, L mono-sodium glutamate, chickens' extract, yeast extract one or more; Described emulsifying agent be selected from casein sodium, fat-free comminuted whey, skimmed milk powder, FSPC one or more; Described fruits and vegetables meat batching be selected from carrot, green onion, celery, spinach, strawberry, banana, the flesh of fish, beef one or more, be made into powder, juice or mud.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510003675.6A CN104473087A (en) | 2015-01-05 | 2015-01-05 | Mixed fruit and vegetable paste VF leisure food and preparation method thereof |
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| CN201510003675.6A CN104473087A (en) | 2015-01-05 | 2015-01-05 | Mixed fruit and vegetable paste VF leisure food and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104996937A (en) * | 2015-07-31 | 2015-10-28 | 四川锡成天然食品有限公司 | Preparation method of convenient vegetable crisps |
| CN106616343A (en) * | 2016-12-31 | 2017-05-10 | 黑龙江八农垦大学 | Non-fried instant fresh prawn crackers prepared from original-color pre-gelatinized whole coarse cereal flour and preparation method thereof |
| CN107006574A (en) * | 2017-05-16 | 2017-08-04 | 刘建刚 | A kind of fruits and vegetables cake auxiliary material, its fruits and vegetables cake for preparing and preparing |
| CN113439779A (en) * | 2020-03-28 | 2021-09-28 | 郑州方大农业科技有限公司 | VF vegetable cake processing method |
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| CN102224911A (en) * | 2011-05-30 | 2011-10-26 | 福建农林大学 | Processing method of leisure food |
| CN102578503A (en) * | 2012-02-23 | 2012-07-18 | 北京凯达恒业农业技术开发有限公司 | Preparation method of persimmon crisp chip and persimmon crisp chip prepared by adopting preparation method |
| CN103340362A (en) * | 2013-06-14 | 2013-10-09 | 宁夏天瑞产业集团现代农业有限公司 | Composite fruit and vegetable crisp chip and manufacturing method thereof |
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2015
- 2015-01-05 CN CN201510003675.6A patent/CN104473087A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102224911A (en) * | 2011-05-30 | 2011-10-26 | 福建农林大学 | Processing method of leisure food |
| CN102578503A (en) * | 2012-02-23 | 2012-07-18 | 北京凯达恒业农业技术开发有限公司 | Preparation method of persimmon crisp chip and persimmon crisp chip prepared by adopting preparation method |
| CN103340362A (en) * | 2013-06-14 | 2013-10-09 | 宁夏天瑞产业集团现代农业有限公司 | Composite fruit and vegetable crisp chip and manufacturing method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104996937A (en) * | 2015-07-31 | 2015-10-28 | 四川锡成天然食品有限公司 | Preparation method of convenient vegetable crisps |
| CN106616343A (en) * | 2016-12-31 | 2017-05-10 | 黑龙江八农垦大学 | Non-fried instant fresh prawn crackers prepared from original-color pre-gelatinized whole coarse cereal flour and preparation method thereof |
| CN107006574A (en) * | 2017-05-16 | 2017-08-04 | 刘建刚 | A kind of fruits and vegetables cake auxiliary material, its fruits and vegetables cake for preparing and preparing |
| CN113439779A (en) * | 2020-03-28 | 2021-09-28 | 郑州方大农业科技有限公司 | VF vegetable cake processing method |
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Application publication date: 20150401 |
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