CN104489550B - One kind is without sulphur pears crisp chip and preparation method thereof - Google Patents
One kind is without sulphur pears crisp chip and preparation method thereof Download PDFInfo
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- CN104489550B CN104489550B CN201410815235.6A CN201410815235A CN104489550B CN 104489550 B CN104489550 B CN 104489550B CN 201410815235 A CN201410815235 A CN 201410815235A CN 104489550 B CN104489550 B CN 104489550B
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- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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- Y02A40/924—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation using renewable energies
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Abstract
The invention discloses a kind of preparation method without sulphur pears crisp chip.It comprises the following steps：(1) through ultra high pressure treatment after pears are cut into slices, the pears piece of processing is produced；(2) the pears piece progress to processing is predrying, produces pre-dried pears piece；(3) pre-dried pears piece is placed in the Bulking tank after heating, carries out changing temperature-pressure-difference and puffing drying, i.e., Bulking tank is pressurized, and carry out pressurize, pressure release then is carried out to Bulking tank；Carry out at least 1 time changing temperature-pressure-difference and puffing to dry, that is, obtain expanded pears piece；(4) expanded pears piece is dried in vacuo in Bulking tank, that is, obtains no sulphur pears crisp chip.The present invention has advantages below：It can effectively suppress the brown stain of pears piece in the drying process, keep the color and luster and nutriment of raw material, it is to avoid the use of the food additives such as sulfur dioxide；The expansion rate of pears crisp chip is added, rate of drying and increase yield rate is improved；Production equipment that the present invention is used is ripe, method is simple；Products taste is crisp, comfortable acid.
Description
Technical field
It is more particularly to a kind of without sulphur pears crisp chip and preparation method thereof the present invention relates to a kind of pears crisp chip and preparation method thereof,
Belong to food processing technology field.
Background technology
China's pears yield reaches 16,260,000 tons within 2013, accounts for 68.69% of yield in the world.China to the cultivations of pears,
Edible, medicinal aspect suffers from long history.Yuan Dynasty Li Gao is edited《Food book on Chinese herbal medicine》, Ming Dynasty Li Shizhen (1518-1593 A.D.)《Herbal guiding principle
Mesh》, the Qing Dynasty《A Supplement to the Compendium of Materia Medica》、《Medical science is comformed record》With Qing Dynasty Wu Yi Lip rivers《The new compilation of materia medica》Etc. being referred in ancient medical book
The food therapy health effect of pears.To Last Phase of Qing Dynasty, the Preparation process technology of medicinal pears preparation is quite ripe, the various lists of various regions
Side, compound quantity oneself through not lower hundreds of kinds.Wherein, the preparation such as LAIYANGLI ZHIKE TANGJIANG, snow pear paste and pear syrup sugar is leveraged to always
It is modern.
Traditional chinese medicine thinks, the clinical efficacies of pears is mainly shown as that relieving cough and moistening lung, dissolving phlegm are convenient, relieve inflammation or internal heat or relieving restlessness etc.
Aspect, external application can treat sore etc., almost have quite full and accurate book to the medicinal of pears in successive dynasties medical book, and they are our ancestrals
It is the one spot of the magnificent history culture of the Chinese nation first to the crystallization of the long-term dietotherapy experiences of pears.
At present, the main pears fabricated product of in the market has pear juice, canned pear and pear syrup etc., and product variety is less.With people
Growth in the living standard, meat, eggs and milk intake proportion constantly lifts, but fruit or vegetable type food intake is relatively fewer, meals occurs fine
Dimension supplement is not enough, and this turns into the key factor that people from modern metropolitan cities produces subhealth symptom.In addition, with people's rhythm of life
Quickening, the demand of instant food to health gradually increases.Non-fried pears crisp chip without sulphur, with nutrition, it is safe and healthy,
Facilitate feature, be a fruit leisure food with broad mass market prospect.
Fruit and vegetable crisp chip production technology in China market mainly has the fried class of non-fried two.Wherein, in fried technology compared with
What it is for maturation is vacuum frying (oil bath) technology, and the general fat content of its product is higher, often edible to be easily caused Energy intaking
It is exceeded.Further, since the grease in product is easily aoxidized, product is caused to produce rancidity, the shelf-life of such product typically exists
Within 180 days.Traditional non-fried technology has Freeze Drying Technique, hot blast technique, vacuum drying technique and microwave drying technology
Deng.Nutriment loses in blanching or freeze thawing technique in traditional fruit and vegetable crisp chip processing technology, process, while rate of drying
Slowly.Need exploitation is a kind of can keep what nutriment in pears was not lost in and can reach effect in good taste to prepare pears crisp chip now
Method.
The content of the invention
It is an object of the invention to provide one kind without sulphur pears crisp chip and preparation method thereof, preparation method of the present invention is simple, without
Additive is added, drying time is shorter；Nutritional ingredient without sulphur pears crisp chip prepared by the present invention keeps preferable, and mouthfeel is crisp, protects
The matter phase is long.
The preparation method without sulphur pears crisp chip that the present invention is provided, comprises the following steps：
(1) through ultra high pressure treatment after pears are cut into slices, the pears piece handled；
(2) the pears piece progress to the processing is predrying, obtains pre-dried pears piece；
(3) the pre-dried pears piece is placed in the Bulking tank after heating, carries out at least 1 time changing temperature-pressure-difference and puffing and do
It is dry, obtain expanded pears piece；The changing temperature-pressure-difference and puffing, which is dried, to be included being pressurized the Bulking tank, then carries out pressurize, so
Pressure release is carried out to the Bulking tank afterwards；
(4) the expanded pears piece is dried in vacuo in the Bulking tank, obtains no sulphur pears crisp chip.
In above-mentioned preparation method, step (1), the thickness of the pears section can be 5~10mm, and slicing mode can be along pears
Axial slices, disk, halfround bar slice or a quarter disk can be cut to.
In above-mentioned preparation method, step (1), the pressure of the ultra high pressure treatment can be 400~600MPa, and temperature can be
0~40 DEG C, the time can be 1~10min；
The pressure of the ultra high pressure treatment concretely 500MPa, 550MPa or 500~550MPa, temperature can be 25 DEG C,
Time can be 2.5min, 5min or 2.5~5min.
In above-mentioned preparation method, step (2), the pre-dried method using heated-air drying, the vacuum drying, in
Short-wave infrared drying, solar energy drying or vacuum freeze drying；
The temperature of the heated-air drying can be 60~90 DEG C, and wind speed can be 0.5~2.5m/s, the time can for 60~
180min, the temperature for specifically using the heated-air drying can be 60 DEG C, and wind speed can be 1.5m/s, and the time can be 90min；
The vacuum drying temperature can be 45~80 DEG C, and the vacuum drying pressure can be 0~0.02MPa, time
Can be 60~180min, it can be 60 DEG C specifically to use the vacuum drying temperature, vacuum drying pressure can be 0.004MPa,
Time can be 60min；
The drying temperature of the intermediate waves infra-red drying can be 60~120 DEG C, concretely 65 DEG C, the time can for 20~
90min, concretely 60min；
The temperature of the solar energy drying can be 45~90 DEG C, and the time can be 60~240min；
The vacuum freeze drying temperature can be -40~60 DEG C, and pressure can be 0~0.01MPa, the time can for 60~
300min；
The quality moisture content of the pre-dried pears piece can be 30~60%, concretely 35%, 45% or 35~45%.
In above-mentioned preparation method, step (3), the Bulking tank temperature after the heating can be 70~95 DEG C, concretely
85 DEG C, 90 DEG C or 85~90 DEG C；
Pressure after Bulking tank supercharging can be 0.1~0.6MPa, concretely 0.2MPa, 0.3MPa or 0.2~
0.3MPa；
The time of the pressurize can be 5~10min, concretely 10min；
Pressure after the Bulking tank pressure release can be 0.001~0.01MPa, concretely 0.004MPa；
When being pressurized to the Bulking tank, in addition to it is passed through into the Bulking tank air, carbon dioxide and/or nitrogen
The mode of gas is pressurized, during using nitrogen and/or carbon dioxide as pressurization gas, and the pears piece can be protected not aoxidized.
In above-mentioned preparation method, step (3), the number of times for carrying out the changing temperature-pressure-difference and puffing drying can be 1~10 time, tool
Body can be carried out 1 time, 2 times, 3 times or 1~3 time.
Can be 0.001~0.01MPa in the vacuum drying pressure, specifically in above-mentioned preparation method, step (4)
Can be 0.002MPa, 0.004MP or 0.002~0.004MP, temperature is 50~80 DEG C, and concretely 60 DEG C, the time is 1~2h,
Concretely 1.5h.
Above-mentioned preparation method, after step (4), in addition to carries out the processing of at least 1 time hydrofuge, until described without sulphur
The quality moisture content of pears crisp chip may be less than 7%, and concretely 3.1%.
Above-mentioned preparation method, after step (4), the number of processes for carrying out the hydrofuge can be 1~5 time, specifically may be used
Carry out 2 times, 3 times or 2~3 times hydrofuge processing.
Present invention also offers the preparation of above-mentioned preparation method without sulphur pears crisp chip.
In the present invention, also include before step (1)：The step of selecting, clean, remove the peel and be enucleated, concretely selects eight
To ninety percent ripe pears, damaged, deformity and insect pest fruit are removed, is then cleaned up, then using manually or mechanically method to cleaning
Pears afterwards are removed the peel and stoning processing；
The pears selected can be water-rich areas.
The sulfur-bearing food additives that the present invention refers to adding without external source during pears crisp chip is prepared without sulphur pears crisp chip,
Such as sulfur dioxide food additives.
The present invention has advantages below：
(1) ultra high pressure treatment has effectively been passivated polyphenol oxidase (PPO) contained in pears crisp chip, effectively inhibits pears
The brown stain of crisp chip in the drying process, reached the effect of color protection, it is to avoid the use of the food additives such as sulfur dioxide.Although
Blanching in traditional handicraft can also reach similar effect, but blanching treatment can cause loss and the functional component of pears crisp chip juice
Thermal degradation, reduces the nutritive value of product.
(2) ultra high pressure treatment effectively destroys the cell wall structure of pears cell, after being combined with changing temperature-pressure-difference and puffing, significantly increases
Add the expansion rate of pears crisp chip, meanwhile, the destruction of institutional framework also effectively increases the rate of drying of pears piece.Although traditional handicraft
In low temperature freeze thawing can also reach it is similar thought, but under raw material low temperature cold storage energy consumption is higher, the time is longer, and pears piece is thawing
After can occur juice loss.
(3) although ultra high pressure treatment destroys the institutional framework of pears cell, the overall quality of pears piece is hardened.Traditional work
In skill, either blanching or freeze thawing treatment, can soften the quality of pears piece, cause it easily to be broken in upper disk puffing process
Damage, reduce yield rate.
(4) changing temperature-pressure-difference and puffing dry technology, can give full play to the dry of the pre-drying process such as heated-air drying, vacuum drying
The product quality advantage that dry speed advantage and changing temperature-pressure-difference and puffing are dried, reaches the saving energy, lifts the purpose of product quality.
(5) production equipment maturation, the technique of the invention used is simple and convenient to operate.
(6) Color Quality of raw material is effectively maintained without any food additives in the present invention, while vitamin C,
The loss of the nutriments such as polyphenol is less, and products taste is crisp, comfortable acid, is a nutrition, green, fruit conveniently, safely
Leisure food.
Brief description of the drawings
Fig. 1 is the flow chart of the preparation method of the invention without sulphur pears crisp chip.
Fig. 2 is outward appearance without sulphur pears crisp chip and microgram prepared by the embodiment of the present invention 1.
Fig. 3 is the outward appearance and microgram of comparative example 1 of the present invention.
Fig. 4 is the outward appearance and microgram of comparative example 2 of the present invention.
Fig. 5 is outward appearance without sulphur pears crisp chip and microgram prepared by the embodiment of the present invention 2.
Fig. 6 is outward appearance without sulphur pears crisp chip and microgram prepared by the embodiment of the present invention 3.
Embodiment
Experimental method used in following embodiments is conventional method unless otherwise specified.
Material, reagent used etc., unless otherwise specified, are commercially obtained in following embodiments.
The extra-high tension unit that ultra high pressure treatment in following embodiments is used is purchased from the limited duty of packet header section hair high pressure science and technology
Ren companies, model HPP600MPa-200L；The bulking equipment that changing temperature-pressure-difference and puffing processing is used is purchased from the diligent moral new material in Tianjin
Science and Technology Ltd., model：QDPH1000-6；The raw material used is fresh ninety percent ripe water-rich areas.
Embodiment 1, the preparation without sulphur pears crisp chip
The schematic flow sheet of preparation method of the present invention is as shown in Figure 1.
First, the preparation without sulphur pears crisp chip
(1) pretreatment of pears：
1) choosing fruit, cleaning：Ninety percent ripe water-rich areas is selected, damaged, deformity and insect pest fruit is removed, then cleans up；
2) remove the peel, be enucleated：Pears after being cleaned using manually or mechanically method to step (1) are removed the peel, are enucleated；
3) cut into slices：Step (2) is removed the peel, the pear flesh after stoning, sliced arbor is to being cut into the thick quadrants of 6mm
Piece, produces pears section.
(2) ultra high pressure treatment：Pears obtained by step (1) are cut into slices through at pressure 500Mpa, the super-pressure that temperature is 25 DEG C
Reason, processing 5min produces the pears piece of processing.
(3) it is predrying：By the pears piece of the processing obtained by step (4), the temperature of heated-air drying is 60 DEG C, and wind speed is 1.5m/
S, is 45% through heated-air drying 90min to quality moisture content.
(4) changing temperature-pressure-difference and puffing is dried：Pears piece of the step (3) after predrying is put into Bulking tank, expanded temperature is warming up to
Spend for 85 DEG C, be filled with high-pressure carbon dioxide, making the pressure of Bulking tank increases to 0.3Mpa, under this condition pressurize 10min.So
Afterwards, open the pressure moment that Bulking tank pressure relief valve carried out in pressure release, Bulking tank and be down to 0.004Mpa, pears piece in the process by
It is rapid expanded, that is, obtain expanded pears piece.
(5) it is dried in vacuo：Bulking tank is cooled to 60 DEG C, and keeps the temperature, in the vacuum shape that pressure is 0.004Mpa
1.5h is dried under state.The later stage is dried in vacuo, 2 hydrofuge processing is carried out, is reached until pears piece is dried under vacuum to quality moisture content
3.1%, that is, obtain no sulphur pears crisp chip.
(6) post-process：
1) cool：Vacuum state in step (5) is kept, Bulking tank cool circulation water system is opened, Bulking tank is cooled to 35
℃。
2) export：Bulking tank relief valve is closed, air intake valve is opened.Recover after expanded pressure inside the tank to 1 atmospheric pressure,
Bulking tank door is opened, is taken out what step (5) was obtained without sulphur pears crisp chip, natural cooling；
3) pack：Press after shape size classification, weigh without sulphur pears crisp chip by above-mentioned, inflated with nitrogen packaging, packaging material is multiple
Aluminium foil bag is closed, that is, obtains finished product.
2nd, attributional analysis and its analysis result without sulphur pears crisp chip
As shown in Fig. 2 outward appearance without sulphur pears crisp chip and microgram prepared by the preparation method for being the present invention without sulphur pears crisp chip,
Fig. 3 and Fig. 4 are respectively the outward appearance and microgram of the pears piece of the preparation method preparation of comparative example 2 and comparative example 2.
The present invention is determined and analyzed using following methods without sulphur pears crisp chip correlation merit index：
(1) outward appearance：Using sensory evaluation method.It is poured on tested without sulphur pears crisp chip sample in the ceramic whiteware disk of cleaning, with the naked eye
Directly observation color and luster, form and impurity, smell its smell, taste flavour.
(2) measure of quality moisture content：Using standard GB/T/T 8858-1988《Dry in fruit, victual
With determination of moisture method》Specified in method determine.
(3) measure of expansion rate
The food of Volscan Profiler VSP 3000045 produced using Stable Microsystem companies of Britain
Volume automatic analyzer is determined.Early stage is processed as：Pears are arranged after (peeling, stoning or other), cutting, size phase is selected at random
With pears piece, and be averaged and be divided into two groups, be respectively labeled as " before expanded ", " after expanded ".Baking is placed in by one group " before expanded "
Case is dried, " after expanded " one group of carry out changing temperature-pressure-difference and puffing drying process.After volume of food automatic analyzer preheating 30min, open
Dynamic analysis software.Two groups of volumes without sulphur pears crisp chip are determined respectively, afterwards by formula 1) calculated：
R1=VBefore/VAfterwards 1)
In formula：R1--- puffed degree, %；VBefore--- expanded pears slice volume, mL；VAfterwards--- without sulphur pears crisp chip body after expanded
Product, mL.
(4) measure (yield) of yield rate
By the peeling of fresh pears, stoning, after cutting, size identical pears crisp chip is selected at random, and is averaged and is divided into two groups, point
Biao Ji not be for before expanded ", " after expanded ".With the weight and record of one group of electronic balance weighing " before expanded ", its average value is taken
m1, one group of " expanded after " weighs and recorded after production technology of the present invention processing, take its average value m2.By formula 2) calculate and produce
Rate.
R2=m2/m1 2)
In formula：R2--- yield rate；m1--- the weight of expanded preceding pears section, g；m2--- without sulphur pears crisp chip after expanded
Weight, g.
(5) measure of value of chromatism
Color and luster without sulphur pears crisp chip is determined using color difference instrument, this experiment △ L, △ a, △ b, △ E values represent tested
The value of chromatism of the color and luster (L, a, b) of sample and (L*, a*, the b*) of fresh sample.△ E computational methods are as follows：
In formula, the brightness value without sulphur pears crisp chip after L, L* are respectively fresh pears piece and dried；A, a* are fresh pears piece respectively and dry
Red value of green without sulphur pears crisp chip after dry；Champac value without sulphur pears crisp chip after b and b* are fresh pears piece respectively and dried；Δ E is total color
Difference.
(6) measure of brittleness
Determined with TA-XT2i/50 type physical property measurements instrument, selected shape, size are close to carry out texture survey without sulphur pears crisp chip
It is fixed.It is rapid from the package to take out after sample, experiment is cut with physical property measurement instrument, is repeated 10 times, is finally averaged.Brittleness is used
Test produce peak number number represent, unit is " individual ".Test number is proportionate growth within the specific limits, and peak number is got over
Many, then the crisp degree of product is better, and the crisp degree of on the contrary then product is poorer.
(7) drying time：During using timer, the time expended from pre-drying phase to the finished product stage is calculated.
(8) measure of shelf-life：According to standard GB/T/T 23787-2009《Non-fried fruit, crisp slices of vegetable》In
Regulation, determines the shelf life without sulphur pears crisp chip.
(9) Vitamin C content is determined：According to standard GB/T/T 6195-1986《Water fruits and vegetables Vitamin C content is surveyed
Determine method》In method determine.
(10) total phenol：With reference to according to standard GB/T/T 8313-2008《The inspection of Tea Polyphenols in Tea and catechin content
Survey method》In method determine.
(11) oxidation resistance：
10g is weighed without sulphur pears crisp chip sample, 10mL70% ethanol and a small amount of quartz sand, ice bath grinding, 10000r/ is added
Min centrifuges 10min, takes supernatant and is settled to 20mL, as 500mg/mL extract solutions.Iron reducing power represents with FRAP values,
Unit is mmol/kg；DPPH radical scavenging activities represent DPPH free radical scavenging activities that unit is % with 50mg/mL samples；
ABTS radical scavenging activities represent ABTS free radical scavenging activities that unit is % with 200mg/mL samples.
(1) the attributional analysis result without sulphur pears crisp chip
The testing result of attributional analysis of the invention without sulphur pears crisp chip and comparative example 1 and 2 is as shown in table 1.
Attributional analysis result of the table 1 without sulphur pears crisp chip and comparative example
As shown in Table 1, using the inventive method produce without sulphur pears crisp chip, its mode of appearance is intact, and thickness is uniform, and base
This is without chip.Because the present invention employs ultra high pressure treatment before it is dried, pears histocyte wall construction, therefore its are effectively destroyed
The pears piece that expansion rate is produced apparently higher than comparative example 1 and comparative example 2.
As shown in Fig. 2 outward appearance without sulphur pears crisp chip and microgram prepared by the preparation method for being the present invention without sulphur pears crisp chip,
Fig. 3 and Fig. 4 are respectively the outward appearance and microgram of the pears piece of the preparation method preparation of comparative example 1 and comparative example 2.
In addition, micro- under Fig. 2,3 and 4 respectively outside drawing and microscope without sulphur pears crisp chip, comparative example 1 and comparative example 2
Figure is seen, its result is as shown in table 1., the space larger table more without sulphur pears crisp chip hole prepared from Fig. 2,3 and 4, the present invention
Its bright puffed degree and crisp brittleness are preferable.The existing explosion puffing drying method that comparative example 1 is used also uses bulking process, the method system
Standby product also has a certain size hole, shows that product has general crisp degree.But comparative example 2 is using traditional hot air drying
Product prepared by drying method is substantially without larger space, it was demonstrated that product puffed degree and crisp degree are poor.
Because the preparation method that comparative example 1 and comparative example 2 are used employs blanching technique, blanching process pears before it is dried
Juice loss occurs for sector-meeting, causes the solid contents such as sugar to decline, therefore the yield rate of both techniques is significantly lower than this
In invention preparation method prepare without sulphur pears crisp chip.
From Fig. 2,3 and 4, the color and luster without sulphur pears crisp chip is better than comparative example 1 and 2 made from the inventive method.In addition, by
Measure value of chromatism in table 1 to understand, 1 and 2 value of chromatism respectively of comparative example is above the value of chromatism of the invention without sulphur pears crisp chip, shows
It is obtained without sulphur pears crisp chip that the color and luster deterioration of comparative example 1 and 2 is all higher than the inventive method.In terms of color and luster, present invention employs
Non-thermal technology technology (super-pressure) handles pears raw material, has been passivated polyphenol oxidase, the brown stain that effectively prevent in drying process is anti-
Should, therefore value of chromatism and the difference (Δ E) of raw material color and luster are smaller.But include blanching work in the preparation method that comparative example 1 is used
Sample will pass through blanching and long-time heated-air drying in skill, the preparation method that comparative example 2 is used, and prolonged heat treatment is to cause
The key factor of fruit brown stain.
In table 1, the inventive method prepare without sulphur pears crisp chip, its brittleness shows apparently higher than comparative example 1 and 2
The mouthfeel of product is more preferably crisp.Preparation method uses ultra high pressure treatment in the present invention, makes the destruction of the cell membrane needed for pears piece,
The destruction of cell membrane is conducive to the diffusion of moisture, therefore the drying time of the present invention is significantly shorter than the traditional heated air drying time.By
Blanching method is included in the method that comparative example 1 is used, destruction of the scalding conditions to pears institutional framework is equally violent, therefore contrast
The drying time for the preparation method that example 1 is used and the drying time difference of preparation method in the present invention are little, but comparative example 1 is adopted
It is larger to nutritional ingredient destruction in pears comprising blanching method in method.
In table 1, the preparation method that preparation method and comparative example 1 of the present invention without sulphur pears crisp chip are used is comprising change
The process of warm pressure-difference and puffing, makes the quality moisture content of pears piece be reduced to less than 5%, its shelf life is 18 months, is longer than
12 months shelf-lifves of pears piece prepared by the preparation method that comparative example 2 is used.
(2) testing result of the nutritional ingredient without sulphur pears crisp chip
The testing result of nutritional ingredient of the invention without sulphur pears crisp chip and comparative example 1 and 2 is as shown in table 2.
The nutritional ingredient testing result of the invention without sulphur pears crisp chip and comparative example of table 2
From table 2, the inventive method prepare without sulphur pears crisp chip, its Vitamin C content, total phenol content are above contrast
Example 1 and 2.Further, since the inoxidizability of pears mostlys come from wherein vitamin C and aldehydes matter content, the present invention is without sulphur pears
Destruction of the preparation method of crisp chip to vitamin C and aldehydes matter in pears is less, the present invention prepare without sulphur pears crisp chip moderate resistance
The content of material of oxidisability compared with comparative example 1 and comparative example 2 height, so the oxidation resistance without sulphur pears crisp chip for preparing of the present invention
Also apparently higher than the product of comparative example 1 and comparative example 2.
In summary, using produced by the invention without sulphur pears crisp chip and the existing explosion puffing drying method of comparative example 1 or comparative example 2
Air drying methods are compared, and the quality moisture content of product is relatively low, and expansion rate and yield rate are higher, and color and luster and crisp degree are preferable, together
When drying time it is shorter, and longer shelf life can be reached.The integrated quality of product is improved significantly.
Embodiment 2, the preparation without sulphur pears crisp chip
Preparation method without sulphur pears crisp chip in the present embodiment is identical with the step in embodiment 1, and difference is：
The slice thickness of pears piece is 7mm in step (1)；
The pressure of ultra high pressure treatment in step (2) is 550MPa, and processing time is 2.5min；
Predrying in step (3), using vacuum drying, drying temperature is 65 DEG C, vacuum 0.004MPa, and the time is
60min, it is predrying to quality moisture content be 45%；
Changing temperature-pressure-difference and puffing is dried in step (4), and temperature is 90 DEG C in Bulking tank, and is not filled with gases at high pressure, step (4)
Repeat 3 times；
Vacuum drying pressure is 0.002MPa in step (5), and hydrofuge number of times is 3 times.
As shown in figure 5, outward appearance without sulphur pears crisp chip prepared by the preparation method for being the embodiment of the present invention 2 without sulphur pears crisp chip and
Microgram；Quality moisture content without sulphur pears crisp chip prepared by the embodiment of the present invention 2 is 3.32%, its attributional analysis result such as table 3
It is shown.
Table 3 is without sulphur pears crisp chip attributional analysis result
Embodiment 3, the preparation without sulphur pears crisp chip
Preparation method without sulphur pears crisp chip in the present embodiment is identical with the step in embodiment 1, and difference is：
The pressure of ultra high pressure treatment is 400MPa, processing time 6min in step (2)；
Predrying in step (3), using intermediate waves infra-red drying, drying temperature is 65 DEG C, and the time is 40min, predry
It is dry to quality moisture content be 35%；
Changing temperature-pressure-difference and puffing is dried in step (4), and temperature is 90 DEG C in Bulking tank.Pressure-air is filled with Bulking tank, is made
Expanded pressure tank rises to 0.2MPa.Explosion puffing drying is repeated 2 times；
Step (5) vacuum drying pressure is 0.002MPa, and hydrofuge number of times is 3 times；
Packaging uses polyethylene packaging in step (6) post processing.
As shown in fig. 6, outward appearance without sulphur pears crisp chip prepared by the preparation method for being the embodiment of the present invention 2 without sulphur pears crisp chip and
Microgram；The quality moisture content without sulphur pears crisp chip prepared in the embodiment of the present invention 3 is 3.56%, its Quality Detection result such as table
Shown in 3.
Comparative example 1, existing explosion puffing drying method prepare pears crisp chip
Existing explosion puffing drying method, refers to using choosing fruit, cleaning, peeling, stoning, section, color protection, blanching, freezing, predry
The techniques such as dry, changing temperature-pressure-difference and puffing, vacuum drying make pears crisp chip.Comprise the following steps that：
(1) choosing fruit, cleaning, peeling, stoning, section：It is identical with the embodiment of the present invention 1；
(2) color protection：By pears piece as immersion 30min in the vitamin C (Vc) that mass concentration is 1%；
(3) blanching, cooling, draining：By pears piece as blanching 1min in boiling water, then cooled down as in clear water, after cooling
Pull out and drain away the water；
(4) quick-frozen, freezing：By pears piece under the conditions of -35 DEG C it is quick-frozen, the quick-frozen time be 3min, then as -18 DEG C of freezers
Middle storage；
(5) it is predrying：It is identical with the embodiment of the present invention 1；
(6) changing temperature-pressure-difference and puffing is dried：It is identical with the embodiment of the present invention 1.
(7) it is dried in vacuo：Identical with the embodiment of the present invention 1, it is 2.41% to dry to quality moisture content；
(8) post-process：It is identical with the embodiment of the present invention 1.
As shown in figure 3, the outward appearance and microgram of the pears piece prepared for the preparation method of comparative example 1
The Quality Detection result and Nutrition monitoring result of pears crisp chip prepared by comparative example 1, as shown in Tables 1 and 2.
Comparative example 2, traditional heated air drying method prepare pears crisp chip
Traditional heated air drying method, refers to make pears crisp chip using section, color protection, blanching, hot-air drying technology.Specific step
It is rapid as follows：
(1) choosing fruit, cleaning, peeling, stoning, section：It is identical with present invention process；
(2) color protection：By pears piece as mass concentration for 1% Vc in soak 30min；
(3) blanching, cooling, draining：By pears piece as blanching 1min in boiling water, then cooled down as in clear water, after cooling
Pull out and drain away the water；
(4) heated-air drying：Pears piece is placed under the conditions of 75 DEG C of hot blasts, drying time is 13.5min, drying is aqueous to quality
Rate is 7.43%；
(5) post-process：It is identical with the embodiment of the present invention 1.
As shown in figure 4, the outward appearance and microgram of the pears piece prepared for the preparation method of comparative example 2
The Quality Detection result and Nutrition monitoring result of pears crisp chip prepared by comparative example 2, as shown in Tables 1 and 2.
Claims (5)
1. a kind of preparation method of pears crisp chip, comprises the following steps：
(1) through ultra high pressure treatment after pears are cut into slices, the pears piece handled；
The thickness of the pears section is 5~6mm；
The pressure of the ultra high pressure treatment is 400~500MPa, and temperature is 0~25 DEG C, and the time is 1~5min；
(2) the pears piece progress to the processing is predrying, obtains pre-dried pears piece；
The pre-dried method uses heated-air drying, vacuum drying, intermediate waves infra-red drying, solar energy drying or vacuum refrigeration
Dry；
The temperature of the heated-air drying is 60 DEG C, and wind speed is 0.5~2.5m/s, and the time is 60~90min；
The vacuum drying temperature is 45~80 DEG C, and pressure is 0~0.02MPa, and the time is 60~180min；
The drying temperature of the intermediate waves infra-red drying is 60~120 DEG C, and the time is 20~90min；
The temperature of the solar energy drying is 45~90 DEG C, and the time is 60~240min；
The vacuum freeze drying temperature is -40 DEG C, and pressure is 0~0.01MPa, and the time is 60~300min；
The quality moisture content of the pre-dried pears piece is 45~60%；
(3) the pre-dried pears piece is placed in the Bulking tank after heating, carries out changing temperature-pressure-difference and puffing drying, obtain expanded
Pears piece；The changing temperature-pressure-difference and puffing, which is dried, to be included being pressurized the Bulking tank, then carries out pressurize, then to the Bulking tank
Carry out pressure release；
The temperature of Bulking tank after the heating is 70~95 DEG C；
Pressure after the Bulking tank supercharging is 0.3~0.6MPa；
The time of the pressurize is 10min；
Pressure after the Bulking tank pressure release is 0.001~0.01MPa；
When being pressurized to the Bulking tank, in addition to it is passed through into the Bulking tank air, carbon dioxide and/or nitrogen
Mode is pressurized；
The number of times for carrying out the changing temperature-pressure-difference and puffing drying is 1~10 time；
(4) the expanded pears piece is dried in vacuo in the Bulking tank, obtains no sulphur pears crisp chip.
2. preparation method according to claim 1, it is characterised in that：In step (4), it is in the vacuum drying pressure
0.001~0.01MPa, temperature is 50~60 DEG C, and the time is 1.5h.
3. preparation method according to claim 1 or 2, it is characterised in that：After step (4), in addition to carry out at least 1
The processing of secondary hydrofuge, until the quality moisture content without sulphur pears crisp chip is less than 7%.
4. preparation method according to claim 3, it is characterised in that：After step (4), the processing of the hydrofuge is carried out
Number of times is 1~5 time.
5. pears crisp chip prepared by the preparation method any one of claim 1-4.
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| CN106262082B (en) * | 2016-08-15 | 2019-06-04 | 中国农业科学院农产品加工研究所 | Improve the method and apple crisp slices of apple crisp slices puffed degree |
| CN109287961A (en) * | 2018-11-14 | 2019-02-01 | 韶关学院 | A kind of auxiliary hyperglycemic crisp chip and preparation method thereof |
| CN111903939A (en) * | 2020-08-13 | 2020-11-10 | 河南科技大学 | Processing method of Chinese yam crisp chips |
| CN112674366B (en) * | 2020-12-23 | 2022-03-29 | 山东省农业机械科学研究院 | Fruit and vegetable infrared pressure difference puffing and drying equipment and process |
| CN113068859A (en) * | 2021-04-21 | 2021-07-06 | 深圳市翌升科技有限公司 | Non-combustible tobacco flavor formulation |
| CN116998686A (en) * | 2023-07-14 | 2023-11-07 | 广东省农业科学院蚕业与农产品加工研究所 | Preparation method and application of Chinese yam slices |
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