CN104522551A - A preparation method for high-fiber recombinant asparagus chips - Google Patents
A preparation method for high-fiber recombinant asparagus chips Download PDFInfo
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Abstract
The present invention discloses a preparation method for high-fiber recombinant asparagus chips, and belongs to the deep processing field of fruits and vegetables. The asparagus chips use discarded scraps of old stems and old roots from asparagus production enterprises as raw materials, and are prepared by the following steps: pre-treating the raw materials, blanching the materials in hot water, preserving color, conducting beating, mixing the materials with adjuvant materials, cooking the mixture for a short time, placing the mixture on plates, drying the mixture under vacuum by two section-type microwave to a moisture content of 10% -15%, drying the mixture by short- and medium-wave infrared method under vacuum to a moisture content below 5%, and packaging the mixture to obtain the end products. The dietary fiber content of the asparagus chips is 8.35% - 10.27%, and every 100g of the chips contains flavonoids 12.73-16.86 mg, polysaccharide 9.34-11.28 mg. The preservation rate of chlorophyll is 70% to 75% after processing, and the chip breaking force is 1123-1443 g. The preparation method provides a novel method for taking full advantage of asparagus scraps, and the microwave vacuum drying and the short- and medium-wave infrared vacuum drying have advantages of quick drying, low temperature and higher nutrient retention rate, etc. The asparagus chips are high in cellulose content, rich in flavonoids, polysaccharide and other active substances, crispy and delicious in taste and high in nutritional value. Therefore, the asparagus chips are leisure crisps for people of all ages.
Description
Technical field
The preparation method of a kind of high microsteping restructuring crisp of asparagus, utilize asparagus leftover bits and pieces for primary raw material, the two-part micro-wave vacuum that rate of drying is fast, nutritional labeling retention rate is high is adopted to carry out drying, and then with intermediate waves vacuum infrared be dried to terminal produce a kind of high microsteping restructuring crisp of asparagus, belong to fruits and vegetables field of deep, there is very large realistic meaning and economic implications.
Background technology
Asparagus delicate fragrance is good to eat, is rich in multiple nutritional components, and its carotene carotene content exceeds l ~ 2 times than tomato, and niacin content exceeds 1 ~ 2.5 times compared with tomato.More than 10 seed amino acids such as the rutin that asparagus does not also contain containing general fruits and vegetables, mannosan, choline and isoleucine, lysine, leucine.Meanwhile be rich in the nutritional labelings such as saponin(e, flavones, multivitamin, selenium, zinc, iron, sugar.Containing multi mineral prime element in asparagus, the highest with potassium content in mineral matter, take second place and be respectively phosphorus, magnesium.Organo-arsenic rich content in asparagus, very close with the mushroom of arsenic rich content, higher than pork, egg, only lower than pork liver, ocean fish and extra large shrimp.In asparagus the content of calcium be tomato, 6 ~ 3 times of peach, be apple, 5 ~ 10 times of pears, the content of iron exceeds tens times of apple.The content of mineral element in asparagus such as the calcium that human body easily lacks, iron, arsenic, iodine are all very abundant, have very high nutritive value.Find that the content of flavones is 2.1 times of loquat in asparagus by comparing, 1.2 times of honeysuckle, 77 times of alfalfa.Asparagus pharmacologically has building up health, improves immunity, antifatigue, burn fat, protecting liver and detoxication, reducing blood lipid, resist oxygen lack, anti-oxidantly to protect the liver, anti-ageing, antitumor, effect of strengthening memory.In clinical practice in cancer preventing and treating, treat high fat of blood, control psoriasis, control breast cancer, the disease such as the proliferation of mammary gland, hypertension, heart disease, tachycardia, fatigue, oedema, cystitis, lithiasis, dysuria, cirrhosis, be called as " kings of vegetables ".
China asparagus is mainly with canning and the outlet of quick frozen product form, asparagus is in process, the discarded object of about 15%-25% and bamboo shoot skin are as garbage disposal, these are rich in cellulose, the old stem of flavone compound, carefully stem, bamboo shoot skin, bamboo shoot root etc. are all abandoned by as discarded object, cause the significant wastage of resource.Content wherein as the thin whole bamboo shoot flavones of asparagus discarded object reaches 32.3596mg/100g, only lower than the asparagus head-germ 34.4675mg/100g that flavones content is the highest, also containing very abundant nutriment in leftover bits and pieces bamboo shoot skin, the total amount of essential amino acid reaches 2830 μ g/g.The content of cellulose of fresh asparagus is 0.65% ~ 1.3%, and being far away higher than fresh asparagus at cellulosic content in lignifying, the old stem of the old root of Fibrotic asparagus, is extraordinary cellulose origin.In addition, containing the nutriment in whole fresh asparagus in asparagus leftover bits and pieces, and most of nutritional labeling, all higher than peeling bamboo shoot, therefore adequately and reasonably utilizes these leftover bits and pieces to be of great immediate significance in these asparagus leftover bits and pieces.About the utilization of asparagus discarded object, now a lot of research all concentrates on goes to extract polysaccharide, Flavonoid substances with these raw materials, and the dietary fiber of rich content has been slatterned greatly, also result in very large problem of environmental pollution simultaneously, and the present invention utilizes in asparagus manufacturing enterprise production process a lot of leftover bits and pieces the like waste produced to produce the asparagus restructuring leisure crisp that a kind of content of cellulose is high, be rich in the bioactivator such as flavones and polysaccharide, there is reality and economic implications greatly.
The drying of intermediate waves vacuum infrared and micro-wave vacuum carry out food processing under higher vacuum (-0.07 ~-0.095 MPa), material is in low-oxygen environment, this process can alleviate even avoids the oxidation of food in high temperature process, keep the color and luster of existing product, local flavor and nutrition, be therefore applicable to the processing of leisure food.Vacuum system, for atmospheric pressure, is be in negative pressure state, and its absolute pressure is lower than atmospheric pressure.Under the state of this relatively hypoxia, carry out food processing, the harm even avoiding oxidation to bring can be alleviated, such as fat rancidity, enzymatic browning or other oxidation deterioration etc., can the preservation nutriment of very limits.It is fast that heating using microwave has heat transmission, heat time outstanding advantages such as short grade.Simultaneously, microwave penetration food material inside directly acts on hydrone, internal batch is heated instantaneously, causes rapid vaporization and the migration of internal batch moisture, and form countless micro channel, produce porous structure, and stop the drying shrinkage of product, thus improve the fragility of product greatly, there is rate of drying fast, the advantages such as type that product is crisp is good, are very suitable for making leisure food.
The drying of intermediate waves vacuum infrared under higher vacuum, carries out drying, relatively hypoxia in hothouse, can avoid fat oxidation, pigment brown stain.Intermediate waves infra-red drying adopts radiation ray to carry out heat drying to material simultaneously, and drying time is short, and the thermal efficiency is high, and final dry products quality is better.Be suitable for the drying of heat sensitivity food material, preserve the nutriment in material to greatest extent.Adopt the drying of intermediate waves vacuum infrared to carry out follow-up drying, the coking phenomenon of vacuum microwave drying later product can be avoided, well preserve the bioactivator of some thermal sensitivity simultaneously.
Han Yongbin etc. disclose a kind of production method (patent No.: CN102726689 A) of puffing glutinous rice purple sweet potato crisp chip, by purple sweetpotato through precooking, then the mashed purple sweet potato of unicellularization is obtained with enzyme or ultrasonic wave cell dispersion, smear is mixed after adding supplementary material, dry to moistures by 40 DEG C of room temperatures to be subsequently the expanded or microwave bulking of recycling air-flow differential after 20% ~ 30%, thus to produce a kind of leisure crisp.The economic worth that this deep processing for purple potato improves purple potato has very large meaning, but because the room temperature first with 40 DEG C in process is dried to moisture 20% ~ 30%, this just involves the problem that process time is long, nutriment destruction is comparatively serious, is not suitable for large-scale industrial production.And the present invention adopts rate of drying is fast, drying efficiency is high vacuum microwave drying, the drying of intermediate waves vacuum infrared make the whole dry run of crisp complete in 45min, and simultaneously nutriment retention rate is high under vacuum conditions, thus produce a kind of crisp, leisure crisp that nutriment retention rate is high fast.
Zhang Min etc. discloses a kind of preparation method (patent No.: CN 101999609 A) of potato-fruit recombinant mixed crispy chips, potato and large fruit is used to be raw material, through cleaning, making beating, the mode microwave freeze-drying such as shaping or micro-wave vacuum carry out drying, and use heated-air drying instead to moisture below 6% in the micro-wave vacuum later stage, thus it is good to produce a kind of crispness, all-ages leisure crisp, if but carried out drying with microwave vacuum freeze drying in the method, production cost could be very high, do not calculate from the viewpoint of cost, if with vacuum microwave drying, later stage adopts heated-air drying to terminal, it is long just to there is hot-wind-drying time in this, the shortcomings such as nutritional labeling retention rate is low, be unfavorable for keeping the nutritional quality of crisp and industrialization to produce fast.And the later stage of the present invention adopts the drying of intermediate waves vacuum infrared can realize the rapid draing of material under vacuum conditions, overcome the shortcoming that rate of drying is slow, nutriment retention rate is low of heated-air drying.
Zhang Yongmaos etc. disclose the method (patent No.: CN 1895086 A) that microwave-pressure differential process produces expanded apple flakes, take fresh apple as raw material, through a series of pretreatment, carry out microwave predrying expanded, then pressure-difference and puffing is carried out with instant decompression equipment, the apple crisp slices made has the distinctive local flavor of apple, mouthfeel is crisp, the expanded advantage such as evenly, but when this invention is expanded in pressure regulating equipment, in tank, temperature maintains 50-70min between 89 DEG C-85 DEG C, 30-40min is maintained again subsequently between 79 DEG C-76 DEG C, the apple flakes overlong time of processing at relatively high temperatures in the meantime, be unfavorable for the preservation of nutriment.And the present invention carries out rapid draing under vacuum conditions, whole dry run can complete at 45min, and the boiling point of moisture is lower under vacuum conditions, and moisture evaporation rate is very fast.
The human hair such as the Zheng great thinker of the past, Liu Chenghai understands a kind of method (patent No.: CN 101919520 A) of microwave vacuum extrusion of lonicera edulis chip, production technology for look is protected in indigo fruit cleaning, pull an oar, add supplementary material, Heat Gelatinization, the operation such as shaping after, with hot blast predrying to moisture be 25% ~ 45%, then carry out drying with vacuum microwave, thus produce a kind of leisure crisp.There is the shortcomings such as hot blast pre-drying-time is in earlier stage longer, nutritional labeling retention rate is low equally in this invention.And there is not the predrying part of hot blast in the present invention, the phenomenon that the nutriment that long heated-air drying can be avoided to cause destroys, and can industrial production efficiency be improved.
Ma Xia etc. disclose a kind of preparation method (patent No.: CN 103907844 A) of freeze-drying carrots chips, adopt the mode of freeze-drying to produce crisp, there is the defect that production cost is too high, be not too suitable for large-scale industrial production.And the drying mode that the present invention adopts to have energy consumption low, the advantages such as production cost is low, are more suitable for large-scale industrial production.
Hu Qiuhui etc. have invented the production method (patent No.: CN 102302134 A) of crisp of a kind of non-oily instant edible mushroom, edible mushroom are carried out the freeze drying of a series of pre-treatment final vacuum and follow-up microwave vacuum puffing combined drying operation produces crisp of edible mushroom.Because early stage needs moisture vacuum freeze drying to be down to 30% ~ 40%, this process needs the longer time, and energy consumption is higher, is not too applicable to industrial production.Difference of the present invention adopts the micro-wave vacuum and the drying of intermediate waves vacuum infrared that energy consumption is lower, and rate of drying is fast, and energy consumption is low, is suitable for industrial production.
The human hairs such as Du Weihua, a Min understand a kind of formula and preparation method (patent No.: CN 1698467A) of crisp vegetable slice food, increases with some flavourings after adopting vegetables making beating that taste material mix that rear paving is coiled, direct vacuum microwave drying to terminal, can obtain that a kind of matter structure is crisp, the crisp vegetable slice food of bright, fragrance fusion after preformed.In the invention with vacuum microwave drying to the later stage, the inhomogeneities due to heating using microwave easily cause the coking of Cui Pian center, the non-drying in edge completely phenomenon occur.The present invention adopts two-part micro-wave vacuum, follow-up drying is carried out in the drying of intermediate waves vacuum infrared, avoids the shortcoming of the inhomogeneities of heating using microwave.
Zhang Fei, a Min etc. (2010) have studied the formula of crisp slices of vegetable and different drying mode, draw the optimal parameter of combined drying technique (micro-wave vacuum-vacuum drying): microwave vacuum power level 2.1W/g, segmentation moisture transfer point 18.5%, VD temperature 72 DEG C.Combined drying mode and single vacuum microwave drying, vacuum drying mode are compared simultaneously, find compared with micro-wave vacuum product, combined drying product crispness, aberration, Vc and Chlorophyll preservation etc. are close all with it, and sensory evaluation value is higher than micro-wave vacuum product; Compared with vacuum drying, combined drying time shorten about 1.5h, the crispness of product, rehydration are than all good than vacuum drying product, and its Vc and Chlorophyll preservation are than vacuum drying product respectively high 23.4% and 25.3%.Show that vacuum microwave drying is 2W/g at microwave power, the storage rate that when vacuum is-0.07MPa, chlorophyllous storage rate reaches more than 60%, Vc reaches more than 70% simultaneously.And the present invention adopts the dry combined drying of micro-wave vacuum-intermediate waves vacuum infrared, the quick-drying feature of intermediate waves infra-red drying is utilized to overcome the shortcoming of follow-up drying vacuum drying overlong time in the document, be conducive to the preservation of nutriment, enhance productivity.
Shang Yanyan (2011) has carried out multi-faceted investigation to the developmental research of crisp slices of vegetable, determine pakchoi crisp optimization formula and production technology, pakchoi crisp optimum processing formula is: the addition of soya bean, rice, duplex baking powder, quality improver is followed successively by 6.2%, 45.1%, 0.15%, 0.3% of pakchoi quality; Press stock quality in addition and add white granulated sugar 0.2 %, salt 0.4 %, chickens' extract 0.15 %, five-spice powder 0.02 %.Optimum cylinder molding technique parameter is: drum surface temperature 126 DEG C, drum rotation speed 1.6 r/min, pakchoi slurry moisture 64% ± 1%.Optimum heated-air drying parameter for toast about 85min at 95 DEG C.Make use of the shaping and heated-air drying of cylinder in this test, the production cycle is longer and production cost is higher, is unfavorable for the preservation of nutriment.And the present invention adopts vacuum microwave-intermediate waves vacuum infrared combined drying mode, rate of drying is fast and the retention rate of nutriment is high under vacuum, and crispness is good, has a lot of advantages by contrast.
Liu Chenghai, Zheng great thinkers of the past etc. (2010) are studied the microwave vacuum puffing technique of blackcurrant chankings and quality.Determine the optimal processing parameter of blackcurrant crisp microwave vacuum puffing: microwave power 3.35 kW, vacuum pressure 23 kPa, initial aqueous rate 35.59% and s of expanded time 100, acquired results is: expansion rate 200%, color and luster 31.44, anthocyanidin 47.73, final moisture content 10.62%, organoleptic scores 9.08, texture characteristic index 2.51.In this process of the test, have employed hot blast predrying to moisture 35.59%, there is drying time long, the shortcomings such as nutriment retention rate is low.And the present invention is not predrying through hot blast, directly adopt micro-wave vacuum, drying time is short, and nutriment retention rate is high, is more conducive to enhancing productivity.
Because asparagus contains numerous nutrient and efficacy active component, the World Health Organization is published as " first of ten large healthy vegetables ", has " kings of vegetables " good reputation.Because the picking time of asparagus concentrates, eat the supply phase raw short, under normal temperature condition, only can preserve 2-4 d, therefore, need preservation series products to extend the supply phase of asparagus.This series products mainly comprises canned asparagus spear, cold storing and fresh-keeping asparagus, quick-frozen asparagus etc., and these are still now main form processing.The amount of asparagus deep processing is very little, but the product of exploitation is many.Such as chewing tablet of asparagus, asparagus beverage, asparagus preserved fruit, asparagus wine, asparagus pickles, asparagus sugar etc., also have enterprise to utilize asparagus and asparagus leftover bits and pieces to extract flavones and polysaccharose substance to produce Medicines and Health Product etc., but all also exist that asparagus utilization rate is low, in leftover bits and pieces containing wasting phenomenons such as abundant dietary fiber can not utilize.According to statistics, the leftover bits and pieces that can produce 25% ~ 30% in asparagus manufacturing enterprise is taken as discarded object and slatterns.Containing the abundant material such as flavones, polysaccharide, dietary fiber in these leftover bits and pieces, content wherein as the thin whole bamboo shoot flavones of asparagus discarded object reaches 32.3596mg/100g, only lower than the asparagus head-germ 34.4675mg/100g that flavones content is the highest, also containing very abundant nutriment in leftover bits and pieces bamboo shoot skin, the total amount of essential amino acid reaches 2830 μ g/g.The content of cellulose of fresh asparagus is 0.65% ~ 1.3%, and being far away higher than fresh asparagus at cellulosic content in lignifying, the old stem of the old root of Fibrotic asparagus, is extraordinary cellulose origin.In addition, containing the nutriment in whole fresh asparagus in asparagus leftover bits and pieces, and most of nutritional labeling, all higher than peeling bamboo shoot, therefore adequately and reasonably utilizes these leftover bits and pieces just to seem very necessary in these asparagus leftover bits and pieces.The present invention is exactly the all-ages leisure crisp utilizing the production of these leftover bits and pieces to be rich in the bioactivators such as dietary fiber, polysaccharide and flavones, and real achieving is turned waste into wealth, and has great practical and economic significance.
Summary of the invention
The present invention seeks to utilize two-part vacuum microwave, intermediate waves vacuum infrared drying mode utilize to greatest extent asparagus leftover bits and pieces the like waste to produce a kind of Modern human populations is highly profitable high microsteping, high bioactivity material leisure crisp, relate to the deep processing of " kings of vegetables " asparagus, leisure food is produced in the drying of vacuum microwave drying, intermediate waves vacuum infrared, widen the utilization ways of asparagus resource, and produce a kind of high cellulose content leisure crisp.
Technical scheme of the present invention: the preparation method of a kind of high microsteping restructuring crisp of asparagus, with the old stem leftover bits and pieces of the old root of asparagus for primary raw material, through pretreatment, hot water blanching, protect look, making beating, add starch, soybean protein isolate, auxiliary material made by bean dregs, then mix, boiling, paving is coiled, utilize the rapid draing of two-part micro-wave vacuum to controlling water content at 10%-15% after paving dish, then water content is dried to below 5% with intermediate waves vacuum infrared, cooling packing, make a kind of dietary fiber content high, be rich in bioactivator flavones, leisure food high microsteping restructuring crisp of the asparagus of polysaccharide, step is:
(1) pretreatment of raw material: the segment being cut into 3 ~ 5mm after being cleaned up by old for old for asparagus root stem leftover bits and pieces;
(2) hot water blanching: the hot water blanching 3 ~ 5min asparagus section segmented being put into 95 ~ 100 DEG C, with the enzyme in passivation asparagus, is cooled to room temperature with cold water after taking-up;
(3) color retention: the colour protecting liquid soak at room temperature 30min asparagus section after hot water blanching being put into the sodium isoascorbate of 6%, timing agitation during immersion, stirs once every 5min, then takes out and drains;
(4) pull an oar: the asparagus section after color retention is put into beater and carry out making beating process, Bian interval is beaten, prevent the nutriment of pulling an oar in temperature too high destruction asparagus, making beating 30s, interval 30s, to slurry is moist;
(5) auxiliary materials and mixing boiling is added: get the slurry 200g after making beating, add in slurry quality: the starch (can be glutinous rice starch, tapioca, farina) of 10%, the soybean protein isolate of 6% or bean dregs, the white granulated sugar of 4%, the Semen sesami nigrum of 4%, the white sesameseed of 4%, pot boiling 6min is put into after being mixed, cover one deck preservative film above container during boiling, prevent steam from liquefying and enter in material, boiling limit, limit is stirred to make the abundant gelatinization of starch complete;
(6) paving dish: the thin slice digested slurry of mixing being paved on mould 3 ~ 5mm, for preventing adhesion, can be coated with one deck oil at die surface;
(7) two-part micro-wave vacuum: vacuum is adjusted to 0.085 ~ 0.09MPa, early stage, unit mass microwave power was 4 ~ 5W/g, dry 15min; Then microwave power changes 2 ~ 3W/g into the later stage, this is because early stage, material moisture was high, microwave can be absorbed fully and realize fast dewatering, in the microwave drying later stage because material moisture is low, moisture and some dipole molecules can not absorption microwaves cmpletely, feature due to the inhomogeneities of heating using microwave can cause material local microwave skewness to cause the sallow phenomenon of some local appearance of material surface, adopts two-part microwave drying can solve the problem of the inhomogeneities of heating using microwave as much as possible.By dry materials to moisture about 10% ~ 15%.Material takes off dish after taking out, and is cut into crisp of the rectangle of 3 × 4cm;
(8) intermediate waves vacuum infrared is dry: crisp of asparagus step (7) being dried to moisture 10% ~ 15% is put in intermediate waves vacuum infrared drying machine and carries out drying, vacuum 0.085 ~ 0.09MPa, power density 2 ~ 4W/g, irradiation distance 140 ~ 175mm, temperature is 55 DEG C, dry 10 ~ 15min to moisture below 5%;
(9) cooling packing: the leisure crisp that step (8) is dried to terminal is cooled to room temperature, vacuum packaging or nitrogen-filled packaging, preserves in shady and cool dry place, is finished product.
Two-part micro-wave vacuum is adopted to reduce the sallow phenomenon in local of microwave drying to a certain extent in step (7).
Adopt the drying of intermediate waves vacuum infrared to have the advantage that rate of drying is fast, drying quality good, nutriment retention rate is high in step (8), it well solves the shortcoming of micro-wave vacuum inhomogeneities as follow-up drying.
High microsteping restructuring crisp of the asparagus made by described method, its dietary fiber content is high, be rich in bioactivator flavones, polysaccharide, chlorophyll simultaneously, wherein dietary fiber content is up to 8.35% ~ 10.27%, crisp of every 100g is containing flavones 12.73 ~ 16.86mg, polysaccharide 9.34 ~ 11.28mg, after processing, chlorophyllous storage rate reaches 70% ~ 75%, and crisp disruptive force is 1123 ~ 1443g.
Beneficial effect of the present invention:
The leftover bits and pieces such as the old stem Lao Ye of old root of employing asparagus manufacturing enterprise generation are primary raw material, and interpolation starch makes it to be easy to shaping and smears, and viscosity, the one side of adding white granulated sugar one side increase material give crisp happy mouthfeel.A certain amount of soybean protein isolate can increase the protein content of crisp, improves the nutritive value of crisp.Add a certain amount of Semen sesami nigrum simultaneously, white sesameseed can increase the fragrance of crisp, give crisp joyful mouthfeel, black and white sesame fills the air on crisp surface on the other hand, can give the outward appearance that crisp of asparagus is pleasurable.Adopt two-part vacuum microwave drying and the dry combined drying of intermediate waves vacuum infrared.Two-part vacuum microwave drying: early stage, vacuum was adjusted to 0.085 ~ 0.09MPa, unit mass microwave power is 4 ~ 5W/g, after dry 15min, microwave power changes 2 ~ 3W/g into, this is because early stage, material moisture was high, microwave can be absorbed fully and realize fast dewatering, in the microwave drying later stage because material moisture is low, moisture and some dipole molecules can not absorption microwaves cmpletely, feature due to the inhomogeneities of heating using microwave can cause material local microwave skewness to cause the sallow phenomenon of some local appearance of material surface, adopt two-part drying can solve the problem of the inhomogeneities of heating using microwave as much as possible.With vacuum microwave by dry materials to moisture about 10% ~ 15%.Material takes off dish after taking out, and then crisp of the rectangle being cut into 3 × 4cm utilizes intermediate waves vacuum infrared drying 10 ~ 15min to be dried to moisture below 5%, vacuum 0.085 ~ 0.09MPa, power density 2 ~ 4W/g, irradiation distance 140 ~ 175mm.The drying of later-stage utilization intermediate waves vacuum infrared further can avoid the inhomogeneities in vacuum microwave drying later stage and sallow phenomenon, the rapid draing of material can be realized again simultaneously, the abundant nutriment such as flavones, polysaccharide can well to be preserved in asparagus, obtain a kind of crispness good, look good, smell good and taste good, nutritious crisp all-ages of healthy leisure.Wherein dietary fiber content is up to 8.35% ~ 10.27%, and crisp of every 100g is containing flavones 12.73 ~ 16.86mg, polysaccharide 9.34 ~ 11.28mg, and after processing, chlorophyllous storage rate reaches 70 ~ 75%, and crisp disruptive force is 1123 ~ 1443g.This method has widened the Land use systems of asparagus leftover bits and pieces greatly, breach the limitation that the simple dietary fiber utilizing asparagus leftover bits and pieces to extract flavones polysaccharide isoreactivity material and content more horn of plenty is wasted, solve the waste of asparagus leftover bits and pieces or the low situation of utilization rate.Crisp processing simultaneously carries out dry about 1h completely under vacuum, low-temperature condition, and the process-cycle is short, nutritional labeling retention rate is high, has very large reality and economic implications, estimates to produce very large economic benefit.
Detailed description of the invention
Embodiment 1: a kind of preparation method utilizing the high microsteping of asparagus leftover bits and pieces restructuring crisp of asparagus
Be cut into the segment of 3 ~ 5mm after being cleaned up by asparagus leftover bits and pieces, the asparagus section segmented put into the hot water blanching 3 ~ 5min of 95 DEG C, the enzyme in passivation asparagus, after taking out immediately afterwards, be cooled to room temperature with cold water.Put into colour protecting liquid (sodium elythorbate solution of 6%) soak at room temperature 30min, timing agitation during immersion, stir once every 5min, then take out drain after put into beater carry out making beating process, making beating should intermittently be beaten, and prevent the nutriment of pulling an oar in temperature too high destruction asparagus, should pull an oar 30s, interval 30s, to slurry is moist.Get the slurry 200g pulled an oar, add the glutinous rice starch of 10%, the soybean protein isolate of 6%, the white granulated sugar of 4%, the Semen sesami nigrum of 4%, the white sesameseed of 4%, put into pot boiling 6min after being mixed, during boiling, above container, cover one deck preservative film, prevent steam from liquefying and enter in material, boiling limit, limit is stirred to make the abundant gelatinization of starch complete, afterwards the digested slurry of mixing is paved on mould the thin slice of 3 ~ 5mm, for preventing adhesion, can at mold facecoat oil.Then carry out two-part micro-wave vacuum: vacuum is adjusted to 0.085 ~ 0.09MPa, early stage, unit mass microwave power was 4 ~ 5W/g, and after dry 15min, microwave power changes 2 ~ 3W/g into.With microwave vacuum by dry materials to moisture about 10% ~ 15%.Material takes off dish after taking out, and be cut into crisp of the rectangle of 3 × 4cm, then use intermediate waves vacuum infrared drying 10 ~ 15min to moisture below 5%, vacuum 0.085 ~ 0.09MPa, temperature is 55 DEG C of power density 2 ~ 4W/g, irradiation distance 140 ~ 175mm.Be cooled to room temperature by dried crisp, carry out vacuum packaging or nitrogen-filled packaging, preserve in shady and cool dry place.Gained crisp dietary fiber content is up to 8.35% ~ 10.27%, and crisp of every 100g is containing flavones 12.73 ~ 16.86mg, polysaccharide 9.34 ~ 11.28mg, and after processing, chlorophyllous storage rate reaches 70% ~ 75%, and crisp disruptive force is 1123 ~ 1443g.
Embodiment 2: a kind of preparation method utilizing the high microsteping of asparagus leftover bits and pieces and bean dregs restructuring crisp of asparagus
Get bean curd manufacturing enterprise produce fresh bean dregs heated-air drying to water content below 2%, with multifunctional crusher, bean dregs are pulverized, cross 200 mesh sieves, for subsequent use.Be cut into the segment of 3 ~ 5mm after being cleaned up by asparagus leftover bits and pieces, the asparagus section segmented put into the hot water blanching 3 ~ 5min of 95 DEG C, the enzyme in passivation asparagus, after taking out immediately afterwards, be cooled to room temperature with cold water.Put into colour protecting liquid (sodium elythorbate solution of 6%) soak at room temperature 30min, timing agitation during immersion, stir once every 5min, then take out drain after put into beater carry out making beating process, making beating should intermittently be beaten, and prevent the nutriment of pulling an oar in temperature too high destruction asparagus, should pull an oar 30s, interval 30s, to slurry is moist.Get the slurry 200g pulled an oar, add the tapioca of 10%, the bean dregs of 6%, the white granulated sugar of 4%, the Semen sesami nigrum of 4%, the white sesameseed of 4%, pot boiling 6min is put into after being mixed, one deck preservative film is covered above container during boiling, preventing steam from liquefying enters in material, boiling limit, limit is stirred to make the abundant gelatinization of starch complete, afterwards the digested slurry of mixing is paved on mould the thin slice of 3 ~ 5mm, for preventing adhesion, can at mold facecoat oil, then two-part micro-wave vacuum is carried out: vacuum is adjusted to 0.085 ~ 0.09MPa, early stage, unit mass microwave power was 4 ~ 5W/g, after dry 15min, microwave power changes 2 ~ 3W/g into.With microwave vacuum by dry materials to moisture about 10% ~ 15%.Material takes off dish after taking out, and then crisp of the rectangle being cut into 3 × 4cm uses intermediate waves vacuum infrared drying 10 ~ 15min to moisture below 5%, and vacuum 0.085 ~ 0.09MPa, temperature is 55 DEG C, power density 2 ~ 4W/g, irradiation distance 140 ~ 175mm.Be cooled to room temperature by dried crisp, carry out vacuum packaging or nitrogen-filled packaging, preserve in shady and cool dry place.Products obtained therefrom dietary fiber content is up to 8.35% ~ 10.27%, and crisp of every 100g is containing flavones 12.73 ~ 16.86mg, polysaccharide 9.34 ~ 11.28mg, and after processing, chlorophyllous storage rate reaches 70% ~ 75%, and crisp disruptive force is 1123 ~ 1443g..
Claims (4)
1. the preparation method of high microsteping restructuring crisp an of asparagus, it is characterized in that with the old stem leftover bits and pieces of the old root of asparagus for primary raw material, through pretreatment, hot water blanching, protect look, making beating, add starch, soybean protein isolate, auxiliary material made by bean dregs, then mix, boiling, paving is coiled, utilize the rapid draing of two-part micro-wave vacuum to controlling water content at 10%-15% after paving dish, then water content is dried to below 5% with intermediate waves vacuum infrared, cooling packing, produce a kind of dietary fiber content high, be rich in bioactivator flavones, leisure food high microsteping restructuring crisp of the asparagus of polysaccharide, step is:
(1) pretreatment of raw material: the segment being cut into 3 ~ 5mm after being cleaned up by old for old for asparagus root stem leftover bits and pieces;
(2) hot water blanching: the hot water blanching 3 ~ 5min asparagus section segmented being put into 95 ~ 100 DEG C, with the enzyme in passivation asparagus, is cooled to room temperature with cold water after taking-up;
(3) color retention: the colour protecting liquid soak at room temperature 30min asparagus section after hot water blanching being put into the sodium isoascorbate of 6%, timing agitation during immersion, stirs once every 5min, then takes out and drains;
(4) pull an oar: the asparagus section after color retention is put into beater and carry out making beating process, adopt interval to beat, prevent the nutriment of pulling an oar in temperature too high destruction asparagus, making beating 30s, interval 30s, to slurry is moist;
(5) auxiliary materials and mixing boiling is added: get the slurry 200g after making beating, add in slurry quality: the starch of 10%: select glutinous rice starch, tapioca or farina, the soybean protein isolate of 6% or bean dregs, the white granulated sugar of 4%, the Semen sesami nigrum of 4%, the white sesameseed of 4%, pot boiling 6min is put into after being mixed, cover one deck preservative film above container during boiling, prevent steam from liquefying and enter in material, boiling limit, limit is stirred to make the abundant gelatinization of starch complete;
(6) paving dish: the thin slice digested slurry of mixing being paved on mould 3 ~ 5mm, for preventing adhesion, is coated with one deck oil at die surface;
(7) two-part micro-wave vacuum: vacuum is adjusted to 0.085 ~ 0.09MPa, early stage, unit mass microwave power was 4 ~ 5W/g, dry 15min; Then microwave power changes 2 ~ 3W/g into the later stage, and by dry materials to moisture 10% ~ 15%, material takes off dish after taking out, and is cut into crisp of the rectangle of 3 × 4cm;
(8) intermediate waves vacuum infrared is dry: crisp of asparagus step (7) being dried to moisture 10% ~ 15% is put in intermediate waves vacuum infrared drying machine and carries out drying, vacuum 0.085 ~ 0.09MPa, power density 2 ~ 4W/g, irradiation distance 140 ~ 175mm, temperature is 55 DEG C, and dry 10 ~ 15min is to moisture less than 5%;
(9) cooling packing: be cooled to room temperature by dried for step (8) crisp, carry out vacuum packaging or nitrogen-filled packaging, preserves in shady and cool dry place, is finished product.
2. the preparation method of high microsteping restructuring crisp of asparagus according to claim 1, is characterized in that adopting in step (7) two-part micro-wave vacuum to reduce the sallow phenomenon in local of microwave drying to a certain extent.
3. according to claim 1 high microsteping restructuring crisp of asparagus preparation method, it is characterized in that adopting the drying of intermediate waves vacuum infrared to have the advantage that rate of drying is fast, drying quality good, nutriment retention rate is high in step (8), it well solves the shortcoming of micro-wave vacuum inhomogeneities as follow-up drying.
4. with high microsteping restructuring crisp of the asparagus that method described in claim 1 makes, it is characterized in that its dietary fiber content is high, be rich in bioactivator flavones, polysaccharide, chlorophyll simultaneously, wherein dietary fiber content is up to 8.35% ~ 10.27%, crisp of every 100g is containing flavones 12.73 ~ 16.86mg, polysaccharide 9.34 ~ 11.28mg, after processing, chlorophyllous storage rate reaches 70% ~ 75%, and crisp disruptive force is 1123 ~ 1443g.
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| CN104522551B (en) | 2017-05-10 |
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