CN104473100A - Leisure taro puffed crisp chips and production process thereof - Google Patents
Leisure taro puffed crisp chips and production process thereof Download PDFInfo
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Abstract
The invention relates to leisure taro puffed crisp chips and a production process thereof and belongs to the field of deep processing of agricultural products. The process comprises the following steps: selecting fresh taros with water content of more than 80% and starch content of less than 17% as raw materials, washing and peeling the taros, then slicing, blanching, fixing color, dipping, predrying with hot air, samming, performing other pretreatment, further performing vacuum microwave two-stage drying, and pouring oil and baking to obtain the leisure taro puffed crisp chips. The taro crisp chips prepared by the production process provided by the invention are fragrant, crumbly, crisp, nutritional and delicious and are easy to be digested and absorbed by human bodies.
Description
one, technical field
The present invention relates to production technology of a kind of taro dilated crisp slices that lies fallow and products thereof, belong to field of deep processing of farm products.
two, background technology
Taro (
colocasia esculenta(L) .Schott) also known as taro, be Araeceae (Araceae) taro belong to (
colocasiaschott) perennial unifacial leaf draft hygrophyte, originates in the tropical mire areas such as China, India, the Malay Peninsula, at existing more than the 2000 year cultivation history of China.In China, taro main product in Fujian, Guangdong and Guangxi Provinces, Zhejiang, Jiangsu, Hunan, Jiangxi, Sichuan, the ground such as Shandong, the main product ground in Jiangsu is at Taizhou City, Nantong City and Changzhou etc., such as Taizhou City Xinghua City main breed is imperial fragrant taro, nearly 20,000 ten thousand mu of cultivated area, produce imperial fragrant taro more than 3,000 ten thousand kilograms per year, occupy first of the whole province.Taro grain dish dual-purpose, mouthfeel are soft, and sweet perfume (or spice) is glutinous, and nutritive value is similar to potato, and not containing solanine, are easy to digestion and can not cause poisoning, are a kind of well base-forming foods.But because fresh taro moisture, polyphenol content are high, often not storage tolerance and fresh-keeping, easy brown stain and rotten, therefore carries out intensive processing to taro and seems particularly important.Non-fried taro dilated crisp slices is a kind of nutritious, and the leisure food of crispy in taste, has large market prospect.Adopt crisp of vacuum microwave drying taro to be vacuum combined with microwave, make the moisture of internal batch under certain vacuum, by microwave action rapid vaporization and migration, realize dry under cryogenic, the nutritional labeling of material can be kept preferably.Because temperature raises and pressure change in the process of crisp of vacuum microwave drying taro, the prototype structure of taro starch is destroyed, gelatinization and degraded occur.Along with the increase of temperature, the moisture in melt starch starts to become steam, makes starch be in high pressure conditions, and because material is in vacuum state, sharply phase transformation occurs the moisture in Starch melts, and internal pressure is greater than external pressure, makes to organize loose expanding.When moisture is less time, because the moisture absorbed during starch gelatinization is limited, the hydrogen bond rupture between starch granules inside is incomplete, causes starch granules imbibition incomplete, affects gelatinization degree.When in raw material during content of starch height, after gelatinization, easily the aging product that makes is hardening for starch, taste bad.Therefore, crisp of vacuum microwave drying taro requires higher to the moisture in taro, content of starch, and its content directly determines crisp degree and the mouthfeel of product.
Patent in non-fried taro is mainly based on processing technology, the CN201110049484.5 applied for as Bi Jinfeng etc. adopts changing temperature-pressure-difference and puffing betel nut taro stick, and the CN201310091512.9 of Luo Yuanxue application adopts vacuum drying to produce crisp-fried betel nut taro stick.And set about from property of raw material aspect, the patent improving non-fried taro sheet quality is not yet reported.The present invention selects to start with from raw material, is aided with corresponding processing technology and produces palatable crisp, nutritious taro leisure crisp.
three, summary of the invention
technical problem
The object of this invention is to provide a kind of taro instant leisure product and production technology, the leisure taro dilated crisp slices obtain crispy in taste, being of high nutritive value.
technical scheme
The present invention, according to the nutritional labeling of fresh taro, selects the taro of high moisture content, low content of starch as raw material, provides the production technology of the instant leisure taro dilated crisp slices that a kind of expansion rate is high, crispy in taste, nutrient component damages are few.Concrete implementation step is as follows:
(1) Feedstock treating: selecting fresh, complete taro is raw material, removes the peel after cleaning surperficial earth;
(2) taro after peeling is cut into sheet;
(3) blanching 3min in 95 DEG C ~ 100 DEG C water, is cooled to normal temperature rapidly with cold water;
(4) the taro sheet after blanching put into quality than concentration be 1.5% NaCl, the colour protecting liquid of 0.2% citric acid soaks 30min,
(5) the taro sheet after color retention is placed in quality and floods 40min than the maltodextrin that concentration is 2%;
(6) taro sheet after dipping is placed in 60 DEG C of electric drying oven with forced convections to taro sheet transfer point moisture 45 ~ 55%, is then placed in 4 DEG C of refrigerator sam;
(7) taro sheet after sam is placed in vacuum microwave drying device and carries out two sections of vacuum microwave dryings, be dried to moisture content 3.5 ~ 4.5%: vacuum 0.088MPa, first paragraph microwave power 1200 ~ 1600W, microwave time 40 ~ 100s, interval 60 ~ 120s, first paragraph microwave repetitive cycling 2 ~ 3 times; Second segment microwave power 600 ~ 800W, microwave time 60 ~ 120s;
(8) drench oil baking: the taro sheet of step (7) gained is carried out pouring oil by 1% of its quality immediately, and oil product selects sesame oil, drench oil and be evenly placed in baking box, under 110 ~ 120 DEG C of conditions, toast 60 ~ 120s;
(9) pack: by taro sheet nitrogen-filled packaging in the aluminium plastic bag of good airproof performance, and be placed in the storage of air drying place, obtain instant leisure taro dilated crisp slices product.
Described raw material taro must meet moisture content mass ratio higher than 80%, and total starch content accounts for the mass ratio of fresh sample lower than 17%.Preferred feedstock taro is Xinghua fragrant taro of dragon or Fenghua taro of more than individual weight 0.5kg.Taro after peeling is cut into the sheet taro block that thickness is 4mm, length and width are 3 × 4cm.
beneficial effect
(1) the non-fried leisure taro dilated crisp slices instant product prepared of the present invention, hardness moderate (hardness number 3000 ~ 3500/g), crispy in taste, expansion rate high (>=1.2), taro are with rich flavor, are a kind of nutrition leisure food with market prospects.
(2) the present invention is found by research, in taro raw material moisture lower than 70% time, starch absorbs that moisture is limited causes half steaming in a heated condition, thus affect taro interior tissue and form cavernous structure, show as dilated crisp slices hardness number and be greater than the problems such as 5000/g, expansion rate low (≤1.1), mouthfeel are hard; Content of starch higher than 17% time, product easily occurs aging, shows as the problem of dilated crisp slices hardening (hardness number > 5000/g), taste bad.
(3) drawn by the screening of taro raw material variety, taro moisture content is greater than 80%, content of starch is lower than 17%, starch abundant gelatinization under enough moisture content can be made, there is irreversible swelling formation loose structure, this structure makes imperial fragrant taro dilated crisp slices show as hardness moderate (about hardness number 3000/g), expansion rate high (>=1.2), crispy in taste, can solve the problem that mouthfeel that age of starch brings is hard simultaneously, select from raw material the quality that improve product.
(3) two-part microwave drying is adopted, can the color and luster of retained product and nutrition preferably, the crisp degree of raising product.
Accompanying drawing explanation
The fragrant taro dilated crisp slices TPA matter composition of Fig. 1 Xinghua dragon
Fig. 2 Fuding yam betel dilated crisp slices TPA matter composition
Fig. 3 Liujiang Formation of Lipu, Guangxi taro dilated crisp slices TPA matter composition
Detailed description of the invention
The following examples describe in further detail of the present invention, but and do not mean that any limitation of the invention.
Embodiment 1
Choose the fragrant taro of Xinghua, Jiangsu dragon of more than individual weight 0.5kg, Fuding, Fujian Province yam betel and Liujiang Formation of Lipu, Guangxi taro three kinds (being market to buy), remove the peel after surperficial earth cleaned by fresh, complete taro raw material, taro after peeling is cut into sheet blanching 3min in 95 DEG C ~ 100 DEG C water of 4mm thickness, soak 30min in the colour protecting liquid of 1.5% NaCl, 0.2% citric acid, the maltodextrin being then placed in 2% floods 40min.Taro sheet after dipping is placed in sam after 60 DEG C of electric drying oven with forced convections to taro sheet transfer point moisture 45-55%, in vacuum microwave drying device, carries out two sections of vacuum microwave dryings afterwards, be dried to moisture content 3.5-4.5%.Vacuum 0.088MPa, first paragraph microwave power 1600W, microwave time 60s, interval 120s, first paragraph microwave repetitive cycling 3 times; Second segment microwave power 800W, microwave time 60s.By taro sheet nitrogen-filled packaging in the aluminium plastic bag of good airproof performance, and be placed in the storage of air drying place.
Measure moisture content, content of starch according to GB, different cultivars moisture content and content of starch are on the impact of taro dilated crisp slices matter structure in table 1 and Fig. 1,2,3, and different cultivars taro dilated crisp slices organoleptic quality is in table 2 and table 3.Result shows, in Fuding yam betel and Liujiang Formation of Lipu, Guangxi taro raw material, moisture is all lower than 70%, starch is half steaming in a heated condition, thus affect taro interior tissue formation cavernous structure, show as that hardness number is all greater than 5000/g (Fig. 2 and 3), expansion rate low (as shown in table 1, wherein Lipu taro is not expanded), product rupture length consuming time (brittleness value >=1.5) (table 1), mouthfeel hard (table 3).And Xinghua fragrant taro moisture content of dragon is greater than 80%, starch abundant gelatinization under enough moisture content can be made, irreversible swelling formation loose structure occurs, and this structure makes imperial fragrant taro dilated crisp slices show as hardness moderate (hardness number 3364 ± 136/g), expansion rate high (expansion rate >=1.2), crispy in taste.Comprehensive matter structure and organoleptic quality index, select Xinghua fragrant taro of dragon to be that raw material carries out the production of taro dilated crisp slices, its moisture content is 80.7%, and content of starch is 15.9%.The fragrant taro dilated crisp slices of leisure dragon adopting this processing method to prepare is crisp, fragrant and pleasant to taste, with rich flavor.
The assay method of moisture content: according to GB GB5009.3-2010, in food, the assay method of moisture measures moisture content.
The assay method of content of starch: according to GB GB5009.3-85, in food, the assay method of starch measures content of starch.
Texture testing method: adopt CT3 instrumental test, test condition is: probe: TP3/100; Fixture: TA-TPB; Trigger point load: 10 g; Test speed: 0.5 mm/s.Hardness number equals the peak-peak of power in curve, and unit is " g ", the maximum, force namely required for sample breakage, and numerical value is larger, shows that product is harder; Brittleness value is abscissa value when stress reaches peak value in curve, and unit is " s ", the time namely corresponding to sample hardness number, is worth less, shows that product is more crisp.
The assay method of expansion rate: the mensuration of expansion rate adopts row's millet method, expansion rate=(V
after expanded-V
before expanded)/V
before expanded
Taro dilated crisp slices sensory evaluation scores standard: engage 10 Majors of Food personnel as subjective appreciation panelist, mark according to form, color and luster, local flavor, taste, mouthfeel, acceptance level, standards of grading are in table 2.
The impact of the nutritional labeling confrontation structure of table 1 different cultivars
| Kind | Moisture content | Starch | Hardness/g | Brittleness (s) | Expansion rate |
| The fragrant taro of Xinghua dragon | 80.7% | 15.9% | 3364±136 | 1.2±0.2 | 1.2±0.02 |
| Fuding yam betel | 61.3% | 21.8% | 5660±237 | 1.6±0.5 | 1.1±0.03 |
| Liujiang Formation of Lipu, Guangxi taro | 66.6% | 16.5% | 6243±968 | 1.5±0.1 | 1.0±0.03 |
Table 2 taro dilated crisp slices sensory evaluation scores standard
| Organoleptic feature | 1-2 divides | 3-4 divides | 5 points |
| Form | Shrinkage is serious, and tissue is without obviously poroid | Slightly shrinkage, tissue has more poroid | Pucker-free, organizes porosity and looseness |
| Color and luster | Uneven, brown stain is serious | Yellow, surface portion brown stain | Evenly, milky is slightly in yellowish |
| Local flavor | Be charred taste | Taro fragrance is lighter | Taro gives off a strong fragrance |
| Taste | Obvious acid | Slightly acid | Without acid |
| Mouthfeel | Mouthfeel is hard and tough | Crisp but harder | Palatable crisp |
| Acceptance level | Unacceptable | Well | Enjoy a lot |
Table 3 taro dilated crisp slices sensory evaluation scores
| Kind | Sensory evaluation | Score value |
| The fragrant taro of Xinghua dragon | Organize that porous, milky are slightly yellow, hardness is moderate, crisp, have taro fragrance | 8.2 |
| Fuding yam betel | Less expanded, color is partially dark, crisp but comparatively hard, have taro fragrance, pungent | 5.9 |
| Liujiang Formation of Lipu, Guangxi taro | Not expanded, slightly biased yellowish-brown, crisp but hard, without taro fragrance | 5.3 |
Embodiment 2
Choose Fenghua taro of more than individual weight 0.5kg, taro son (imperial fragrant taro head that Xiangsha dasheen, diameter are less than 5 centimetres, the fragrant taro of immature dragon referred to, also edible, but the fragrant taro of nutritional labeling and maturation dragon is mutually far short of what is expected) three kinds (being market to buy), moisture content, content of starch is measured according to GB, select Fenghua taro to be that raw material carries out the production of taro dilated crisp slices, its moisture content is 82.9%, and content of starch is 16.4%.Remove the peel after fresh, complete Fenghua taro cleans surperficial earth, taro after peeling is cut into sheet blanching 3min in 95 DEG C ~ 100 DEG C water of 4mm thickness, soak 30min in the colour protecting liquid of 1.5% NaCl, 0.2% citric acid, the maltodextrin being then placed in 2% floods 40min.Taro sheet after dipping is placed in 60 DEG C of electric drying oven with forced convections to the rear sam of taro sheet transfer point moisture about 50%, in vacuum microwave drying device, carries out two sections of vacuum microwave dryings afterwards, be dried to moisture content about 4%.Vacuum 0.088MPa, first paragraph microwave power 1500W, microwave time 70s, interval 120s, circulates 3 times; Second segment microwave power 700W, microwave time 60s.Expansion rate >=1.2 of mensuration Fenghua taro dilated crisp slices product, hardness moderate (hardness number 3000 ~ 4000/g), brittleness value low (< 1.5), crispy in taste, taro give off a strong fragrance.
Claims (6)
1. to lie fallow the production technology of taro dilated crisp slices, it is characterized in that:
1) Feedstock treating: selecting fresh, complete taro is raw material, removes the peel after cleaning surperficial earth;
2) taro after peeling is cut into sheet taro block;
3) blanching 3min in 95 DEG C ~ 100 DEG C water, is cooled to normal temperature rapidly with cold water;
4) step (3) gained taro sheet is put into quality than concentration be 1.5% NaCl, the colour protecting liquid of 0.2% citric acid soaks 30min,
5) the taro sheet after step (4) being processed is placed in quality and floods 40min than the maltodextrin that concentration is 2%;
6) taro sheet after dipping is placed in 60 DEG C of electric drying oven with forced convections to taro sheet transfer point moisture 45 ~ 55%, is then placed in 4 DEG C of refrigerator sam;
7) taro sheet after sam is placed in vacuum microwave drying device and carries out two sections of vacuum microwave dryings, be dried to moisture content 3.5 ~ 4.5%: vacuum 0.088MPa, first paragraph microwave power 1200 ~ 1600W, microwave time 40 ~ 100s, interval 60 ~ 120s, first paragraph microwave repetitive cycling 2 ~ 3 times; Second segment microwave power 600 ~ 800W, microwave time 60 ~ 120s;
8) drench oil baking: the taro sheet of step (7) gained is carried out pouring oil by 1% of its quality immediately, and oil product selects sesame oil, drench oil and be evenly placed in baking box, under 110 ~ 120 DEG C of conditions, toast 60 ~ 120s;
9) pack: by taro sheet nitrogen-filled packaging in the aluminium plastic bag of good airproof performance, and be placed in the storage of air drying place.
2. the production technology of a kind of taro dilated crisp slices that lies fallow according to claim 1, it is characterized in that, the taro that processes raw material must meet moisture content mass ratio higher than 80%, and total starch content accounts for the mass ratio of fresh sample lower than 17%.
3. the production technology of a kind of taro dilated crisp slices that lies fallow according to claim 1 and 2, is characterized in that, the taro that processes raw material is Xinghua fragrant taro of dragon or Fenghua taro of more than individual weight 0.5kg.
4. the production technology of a kind of taro dilated crisp slices that lies fallow according to claim 1 and 2, is characterized in that, the taro after peeling is cut into the sheet taro block that thickness is 4mm, length and width are 3 × 4cm.
5. the production technology of a kind of taro dilated crisp slices that lies fallow according to claim 3, is characterized in that, the taro after peeling is cut into the sheet taro block that thickness is 4mm, length and width are 3 × 4cm.
6. the instant leisure taro dilated crisp slices product of the described production technology acquisition of one of claim 1-5.
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| CN107319430A (en) * | 2017-07-31 | 2017-11-07 | 江苏省农业科学院 | A kind of method that microwave blanching joint freeze thawing pretreatment improves expanded taro crisp chip quality |
| CN107484817A (en) * | 2017-08-09 | 2017-12-19 | 刘玉芳 | A kind of preparation method of taro dry plate |
| CN107744115A (en) * | 2017-10-16 | 2018-03-02 | 贺州学院 | A kind of method of vacuum microwave processing persimmon crisp chip |
| CN108236090A (en) * | 2018-01-18 | 2018-07-03 | 聊城大学 | A kind of method that microwave bulking prepares hawthorn crisp chip |
| CN108967821A (en) * | 2018-07-24 | 2018-12-11 | 大连百味佳食品有限公司 | The production method of sweet potato piece with fruits and vegetables taste |
| CN109259138A (en) * | 2018-11-06 | 2019-01-25 | 雅安职业技术学院 | A kind of technique that microwave hot air combined drying prepares dried apple slices |
| CN112120193A (en) * | 2020-09-24 | 2020-12-25 | 重庆诚悦食品有限公司 | Processing method of health-care chips |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319430A (en) * | 2017-07-31 | 2017-11-07 | 江苏省农业科学院 | A kind of method that microwave blanching joint freeze thawing pretreatment improves expanded taro crisp chip quality |
| CN107484817A (en) * | 2017-08-09 | 2017-12-19 | 刘玉芳 | A kind of preparation method of taro dry plate |
| CN107744115A (en) * | 2017-10-16 | 2018-03-02 | 贺州学院 | A kind of method of vacuum microwave processing persimmon crisp chip |
| CN108236090A (en) * | 2018-01-18 | 2018-07-03 | 聊城大学 | A kind of method that microwave bulking prepares hawthorn crisp chip |
| CN108967821A (en) * | 2018-07-24 | 2018-12-11 | 大连百味佳食品有限公司 | The production method of sweet potato piece with fruits and vegetables taste |
| CN109259138A (en) * | 2018-11-06 | 2019-01-25 | 雅安职业技术学院 | A kind of technique that microwave hot air combined drying prepares dried apple slices |
| CN109259138B (en) * | 2018-11-06 | 2022-01-21 | 雅安职业技术学院 | Process for preparing dried apples by microwave and hot air combined drying |
| CN112120193A (en) * | 2020-09-24 | 2020-12-25 | 重庆诚悦食品有限公司 | Processing method of health-care chips |
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Effective date of registration: 20191127 Address after: 225700 Jiangsu Taizhou Xinghua fishing town industrial concentration zone Southern District Patentee after: Xinghua Lianfu Food Co., Ltd. Address before: Zhong Ling Jie Nanjing Xuanwu District of Jiangsu Province, No. 50 210014 Co-patentee before: Xinghua Lianfu Food Co., Ltd. Patentee before: Jiangsu Academy of Agricultural Sciences |