CN104522551B - A preparation method for high-fiber recombinant asparagus chips - Google Patents

A preparation method for high-fiber recombinant asparagus chips Download PDF

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CN104522551B
CN104522551B CN201410738724.6A CN201410738724A CN104522551B CN 104522551 B CN104522551 B CN 104522551B CN 201410738724 A CN201410738724 A CN 201410738724A CN 104522551 B CN104522551 B CN 104522551B
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asparagus
drying
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beating
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CN104522551A (en
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张慜
刘振彬
徐惠群
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Jiangsu Wisteria Ecological Technology Co Ltd
Jiangnan University
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JIANGSU WISTERIA GARDEN GREEN ENGINEERING Co Ltd
Jiangnan University
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks

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Abstract

一种高纤维重组芦笋脆片的制作方法,属于果蔬深加工领域。本发明以芦笋生产企业丢弃的芦笋老根老茎下脚料为原料,经预处理、热水漂烫、护色、打浆、与辅料混匀后短时蒸煮、铺盘,铺盘后用两段式微波真空干燥至含水量10% ‑15%,后用中短波真空红外干燥至含水量5%以下,成品包装。产品中膳食纤维含量8.35%~10.27%,每100g脆片含黄酮12.73~16.86mg,多糖9.34~11.28mg,加工后叶绿素的保存率达70%~75%,脆片断裂力为1123~1443g。本发明为芦笋下脚料的充分利用提供一种新方法,微波真空干燥和中短波真空红外干燥具有干燥迅速、温度低、营养物质保留率高等优点,产品纤维素含量高、富含黄酮和多糖等活性物质、香脆可口、营养价值高、老少皆宜的休闲脆片。The invention discloses a method for preparing high-fiber recombined asparagus chips, which belongs to the field of deep processing of fruits and vegetables. The present invention uses asparagus old roots and stems leftovers discarded by asparagus production enterprises as raw materials. After pretreatment, hot water blanching, color protection, beating, and mixing with auxiliary materials, short-term steaming and plate laying are carried out in two stages. Type microwave vacuum drying to a moisture content of 10%-15%, and then medium and short-wave vacuum infrared drying to a moisture content of less than 5%, and the finished product is packaged. The dietary fiber content in the product is 8.35%~10.27%, each 100g of crisp chips contains 12.73~16.86mg of flavonoids, 9.34~11.28mg of polysaccharides, the preservation rate of chlorophyll after processing is 70%~75%, and the breaking force of crisp chips is 1123~1443g. The invention provides a new method for fully utilizing asparagus leftovers. Microwave vacuum drying and medium-short-wave vacuum infrared drying have the advantages of rapid drying, low temperature, and high nutrient retention rate. The product has high cellulose content and is rich in flavonoids and polysaccharides, etc. Active substances, crispy and delicious, high nutritional value, casual crisps suitable for all ages.

Description

一种高纤维重组芦笋脆片的制作方法A kind of preparation method of high-fiber recombined asparagus chips

技术领域technical field

一种高纤维重组芦笋脆片的制作方法,利用芦笋下脚料为主要原料,采用干燥速度快、营养成分保留率高的两段式微波真空干燥进行干燥,然后再用中短波真空红外干燥至终点来生产一种高纤维重组芦笋脆片,属于果蔬深加工领域,具有很大的现实意义和经济意义。A method for making high-fiber recombined asparagus crisps, using asparagus leftovers as the main raw material, adopting two-stage microwave vacuum drying with fast drying speed and high nutrient content retention rate for drying, and then using medium and short wave vacuum infrared drying to the end To produce a kind of high-fiber recombined asparagus chips, belongs to the field of deep processing of fruits and vegetables, and has great practical and economic significance.

背景技术Background technique

芦笋清香可口,富含多种营养成分,其胡萝卜素含量比西红柿高出l~2倍,尼克酸含量与西红柿相比高出1~2.5倍。芦笋还含有一般果蔬不含有的芦丁、甘露聚糖、胆碱以及异亮氨酸、赖氨酸、亮氨酸等10余种氨基酸。与此同时富含皂苷、黄酮、多种维生素、硒、锌、铁、糖等营养成分。芦笋中含有多种矿物质元素,矿物质中以钾含量最高,次之分别为磷、镁。芦笋中有机砷含量丰富,与砷含量丰富的蘑菇非常相近,高于猪肉、鸡蛋、仅低于猪肝、海鱼和海虾。芦笋中钙的含量是番茄、桃的6~3倍,是苹果、梨的5~10倍,铁的含量高出苹果的几十倍。人体容易缺乏的钙、铁、砷、碘等矿质元素在芦笋中的含量都非常丰富,有着非常高的营养价值。通过比较发现芦笋中黄酮的含量为枇杷的2.1倍,金银花的1.2倍,紫花苜蓿的77倍。芦笋药理上有着增强体质、提高免疫力、抗疲劳、燃烧脂肪、保肝解毒、降血脂、耐缺氧、抗氧化保肝、抗衰老、抗肿瘤、增强记忆力的功效。在临床应用于防癌治癌、治疗高血脂、治银屑病、治乳癌、乳腺增生、高血压、心脏病、心动过速、疲劳、水肿、膀胱炎、结石病、排尿困难、肝硬化等疾病,被称为“蔬菜之王”。Asparagus is fragrant and delicious, and is rich in various nutrients. Its carotene content is 1-2 times higher than that of tomatoes, and the content of niacin is 1-2.5 times higher than that of tomatoes. Asparagus also contains more than 10 kinds of amino acids such as rutin, mannan, choline, isoleucine, lysine, and leucine that are not contained in ordinary fruits and vegetables. At the same time, it is rich in saponins, flavonoids, multivitamins, selenium, zinc, iron, sugar and other nutrients. Asparagus contains a variety of mineral elements, among which potassium has the highest content, followed by phosphorus and magnesium. Asparagus is rich in organic arsenic, which is very similar to mushrooms rich in arsenic, higher than pork and eggs, and only lower than pork liver, sea fish and sea shrimp. The calcium content in asparagus is 6-3 times that of tomatoes and peaches, 5-10 times that of apples and pears, and the iron content is dozens of times that of apples. Calcium, iron, arsenic, iodine and other mineral elements that are easily lacking in the human body are very rich in asparagus and have very high nutritional value. By comparison, it is found that the content of flavonoids in asparagus is 2.1 times that of loquat, 1.2 times that of honeysuckle, and 77 times that of alfalfa. Pharmacologically, asparagus has the effects of enhancing physical fitness, improving immunity, anti-fatigue, burning fat, protecting liver and detoxification, lowering blood fat, resisting hypoxia, anti-oxidation, protecting liver, anti-aging, anti-tumor, and enhancing memory. It is clinically used in the prevention and treatment of cancer, hyperlipidemia, psoriasis, breast cancer, breast hyperplasia, hypertension, heart disease, tachycardia, fatigue, edema, cystitis, stone disease, dysuria, liver cirrhosis, etc. disease, known as the "king of vegetables".

我国芦笋主要以罐藏及速冻产品形式出口,芦笋在加工过程中,大约15%-25%的废弃物和笋皮作为垃圾处理,这些富含纤维素、黄酮类化合物的老茎、细茎、笋皮、笋根等均被当做废弃物丢弃,造成了资源的极大浪费。其中作为芦笋废弃物的细整笋黄酮的含量达到32.3596mg/100g,仅低于黄酮含量最高的芦笋头芽34.4675mg/100g,下脚料笋皮中也含有很丰富的营养物质,必需氨基酸的总量达到2830μg/g。鲜芦笋的纤维素含量为0.65%~1.3%,在经过木质化、纤维化的芦笋老根老茎中纤维素的含量是远远高于鲜芦笋的,是非常好的纤维素来源。此外,芦笋下脚料中含有全部的鲜芦笋中的营养物质,而且在这些芦笋下脚料中大多数营养成分都高于去皮笋,因此充分合理的利用这些下脚料具有重大的现实意义。关于芦笋废弃物的利用,现在很多的研究都集中在用这些原料去提取多糖、黄酮类物质,而含量丰富的膳食纤维被极大的浪费掉了,同时也造成了很大的环境污染问题,而本发明就是利用芦笋生产企业生产过程中产生的很多的下脚料等废弃物来生产一种纤维素含量高、富含黄酮和多糖等生物活性物质的芦笋重组休闲脆片,具有极大的现实和经济意义。my country's asparagus is mainly exported in the form of canned and quick-frozen products. During the processing of asparagus, about 15%-25% of waste and bamboo skins are treated as garbage. These old stems, thin stems, and bamboo shoots rich in cellulose and flavonoids Bamboo shoots, bamboo roots, etc. are all discarded as waste, causing a great waste of resources. Among them, asparagus waste, the flavonoid content of the finely trimmed bamboo shoots reaches 32.3596mg/100g, which is only lower than the 34.4675mg/100g of asparagus head sprouts with the highest flavonoid content. The leftover bamboo shoots also contain very rich nutrients. The amount reached 2830 μg/g. The cellulose content of fresh asparagus is 0.65%~1.3%. The cellulose content in the old roots and stems of asparagus that has undergone lignification and fibrosis is much higher than that of fresh asparagus, which is a very good source of cellulose. In addition, asparagus leftovers contain all the nutrients in fresh asparagus, and most of the nutrients in these asparagus leftovers are higher than those of peeled bamboo shoots. Therefore, it is of great practical significance to make full and reasonable use of these leftovers. Regarding the utilization of asparagus waste, many studies are now focused on using these raw materials to extract polysaccharides and flavonoids, but the rich dietary fiber is greatly wasted, and it also causes a lot of environmental pollution. And the present invention utilizes a lot of leftovers and other wastes produced in the production process of asparagus production enterprises to produce a kind of asparagus recombined leisure chips with high cellulose content, rich in bioactive substances such as flavonoids and polysaccharides, which has great practicality and economic significance.

中短波真空红外干燥和微波真空干燥是在较高的真空度(-0.07~-0.095 MPa)下进行食品加工,物料处于低氧环境中,此过程可以减轻甚至避免食品在高温加工中的氧化作用,保持原有产品的色泽、风味及营养成份,因此适合休闲食品的加工。真空系统相对于大气压而言,是处于负压状态,其绝对压力低于大气压。在这种相对缺氧的状态下进行食品加工,可以减轻甚至避免氧化作用所带来的危害,例如脂肪酸败、酶促褐变或其它氧化变质等,可以很大限度的保存营养物质。微波加热具有热量传递快,加热时间短等突出优点。同时,微波穿透食品物料内部直接作用于水分子,使物料内部瞬间受热,导致物料内部水分的迅速汽化和迁移,并形成无数微孔通道,产生多孔性的结构,并阻止产品的干缩,从而极大的提高产品的脆性,具有干燥速度快,产品松脆型好等优点,非常适于制作休闲食品。Medium and short wave vacuum infrared drying and microwave vacuum drying are used for food processing under relatively high vacuum (-0.07~-0.095 MPa), and the materials are in a low-oxygen environment. This process can reduce or even avoid the oxidation of food during high-temperature processing. , to maintain the color, flavor and nutritional content of the original product, so it is suitable for the processing of snack food. The vacuum system is in a negative pressure state relative to the atmospheric pressure, and its absolute pressure is lower than the atmospheric pressure. Food processing in this relatively hypoxic state can reduce or even avoid the harm caused by oxidation, such as fatty acid decay, enzymatic browning or other oxidative deterioration, etc., and can preserve nutrients to a large extent. Microwave heating has outstanding advantages such as fast heat transfer and short heating time. At the same time, the microwave penetrates the inside of the food material and directly acts on the water molecules, causing the inside of the material to be heated instantly, resulting in the rapid vaporization and migration of moisture inside the material, and the formation of numerous microporous channels, resulting in a porous structure, and preventing the product from shrinking. Thereby, the brittleness of the product is greatly improved, and it has the advantages of fast drying speed and good crispness of the product, and is very suitable for making snack food.

中短波真空红外干燥是在较高的真空度下进行干燥,干燥室内相对缺氧,可避免脂肪氧化,色素褐变。同时中短波红外干燥是采用辐射射线对物料进行加热干燥, 干燥时间短, 热效率高, 最终干燥产品质量较好。适合于热敏感性食品物料的干燥,最大限度的保存物料中的营养物质。采用中短波真空红外干燥进行后续干燥,可避免真空微波干燥后期产品的焦化现象,同时很好的保存一些热敏性的生物活性物质。Medium and short wave vacuum infrared drying is carried out under a relatively high vacuum degree, and the drying room is relatively anoxic, which can avoid fat oxidation and pigment browning. At the same time, medium and short-wave infrared drying uses radiation rays to heat and dry materials. The drying time is short, the thermal efficiency is high, and the quality of the final dried product is better. It is suitable for drying heat-sensitive food materials, and can preserve the nutrients in the materials to the greatest extent. The medium and short wave vacuum infrared drying is used for subsequent drying, which can avoid the coking phenomenon of the product in the later stage of vacuum microwave drying, and at the same time, it can well preserve some heat-sensitive biologically active substances.

韩永斌等公布了一种膨化糯米紫甘薯脆片的生产方法(专利号:CN102726689 A),将紫甘薯经过预煮,然后用酶或超声波分散细胞得到单细胞化的紫甘薯泥,添加原辅料后混匀涂片,随后用40℃室温烘干至水分含量为20%~30%后再利用气流压差膨化或微波膨化,从而生产一种休闲脆片。这对于紫薯的深加工提高紫薯的经济价值具有很大意义,但是由于加工过程中先用40℃的室温烘干至水分含量在20%~30%,这就牵涉到加工时间过长、营养物质破坏较为严重的问题,不适合于大规模的工业生产。而本发明采用干燥速度快、干燥效率高的真空微波干燥、中短波真空红外干燥使脆片的整个干燥过程在45min内完成,且同时在真空状态下营养物质保留率高,从而快速生产一种松脆、营养物质保留率高的休闲脆片。Han Yongbin and others published a production method of puffed glutinous rice purple sweet potato chips (patent number: CN102726689 A), precooked purple sweet potatoes, and then dispersed the cells with enzymes or ultrasonic waves to obtain single-celled purple sweet potato puree, after adding raw and auxiliary materials Mix and smear, then dry at room temperature at 40°C until the moisture content is 20% to 30%, and then use air pressure difference puffing or microwave puffing to produce a leisure crisp. This is of great significance for the deep processing of purple sweet potatoes to improve the economic value of purple sweet potatoes. However, since the drying process is carried out at room temperature at 40°C until the moisture content is 20% to 30%, this involves long processing time and low nutritional value. The problem of serious material damage is not suitable for large-scale industrial production. And the present invention adopts vacuum microwave drying with fast drying speed and high drying efficiency, and medium-short wave vacuum infrared drying to complete the whole drying process of crisp chips within 45 minutes, and at the same time, the nutrient retention rate is high in a vacuum state, thereby rapidly producing a Crunchy, high-nutrient-retaining casual crisps.

张慜等公布了一种土豆—水果重组混合松脆片的制作方法(专利号:CN101999609 A),使用土豆和大宗水果为原料,经过清洗、打浆、成型等方式用微波冷冻干燥或微波真空干燥进行干燥,并在微波真空干燥后期改用热风干燥至水分含量在6%以下,从而生产一种松脆性好,老少皆宜的休闲脆片,但该方法中如果用微波真空冷冻干燥进行干燥的话则生产成本会很高,从成本方面来讲不划算,如果用真空微波干燥的话,后期采用热风干燥至终点,这就存在热风干燥时间长,营养成分保留率低等缺点,不利于保持脆片的营养品质和工业化快速生产。而本发明后期采用中短波真空红外干燥可以在真空状态下实现物料的快速干燥,克服了热风干燥的干燥速度慢、营养物质保留率低的缺点。Zhang Min et al. announced a method for making potato-fruit recombined and mixed crispy chips (patent number: CN101999609 A), which uses potatoes and bulk fruits as raw materials, and uses microwave freeze-drying or microwave vacuum drying after cleaning, beating, and molding. Drying, and in the later stage of microwave vacuum drying, use hot air to dry until the moisture content is below 6%, so as to produce a kind of leisure crispy chips with good crispness and suitable for all ages. However, if microwave vacuum freeze drying is used for drying in this method Then the production cost will be very high, which is not cost-effective in terms of cost. If vacuum microwave drying is used, hot air drying will be used in the later stage to the end. This has the disadvantages of long hot air drying time and low nutrient retention rate, which is not conducive to maintaining crisp chips. nutritional quality and rapid industrial production. In the later stage of the present invention, medium and short wave vacuum infrared drying can realize rapid drying of materials in a vacuum state, which overcomes the shortcomings of slow drying speed and low retention rate of nutrients in hot air drying.

张永茂等公布了微波—压差工艺生产膨化苹果片的方法(专利号:CN 1895086A),以新鲜苹果为原料,经过一系列的预处理,进行微波预干燥膨化,然后用瞬间减压设备进行压差膨化,制出的苹果脆片有苹果特有的风味、口感松脆、膨化均匀等优点,但此发明在减压设备中膨化时,罐内温度在89℃-85℃之间保持了50-70min,随后又在79℃-76℃之间保持了30-40min,在这期间苹果片在较高温度下加工的时间过长,不利于营养物质的保存。而本发明是在真空状态下进行快速干燥,整个干燥过程可以在45min完成,且在真空状态下水分的沸点较低,水分蒸发速度很快。Zhang Yongmao and others announced a method for producing puffed apple slices by microwave-pressure difference technology (patent number: CN 1895086A). Fresh apples are used as raw materials, and after a series of pretreatments, microwave pre-drying and puffing are carried out, and then instant decompression equipment is used to process puffed apple slices. Pressure difference puffing, the produced apple crisps have the advantages of apple-specific flavor, crispy taste, and uniform puffing. -70min, and then kept at 79°C-76°C for 30-40min. During this period, the apple slices were processed at a higher temperature for too long, which was not conducive to the preservation of nutrients. However, the present invention performs rapid drying under a vacuum state, and the entire drying process can be completed within 45 minutes, and the boiling point of moisture is low under a vacuum state, and the evaporation rate of moisture is very fast.

郑先哲、刘成海等人发明了一种微波真空膨化蓝靛果脆片的方法(专利号:CN101919520 A),生产工艺为将蓝靛果清洗护色、打浆、加原辅料、加热糊化、成型等工序后,用热风预干燥至水分含量为25%~45%,然后用真空微波进行干燥,从而生产一种休闲脆片。该发明同样存在前期的热风预干燥时间较长、营养成分保留率低等缺点。而本发明不存在热风预干燥部分,可以避免长时间的热风干燥造成的营养物质破坏的现象,且可以提高工业生产效率。Zheng Xianzhe, Liu Chenghai and others invented a method for microwave vacuum puffed indigo fruit crisps (patent number: CN101919520 A). The production process is to wash the indigo fruit for color protection, beating, adding raw and auxiliary materials, heating and gelatinizing, and forming, etc. After the process, it is pre-dried with hot air until the moisture content is 25% to 45%, and then dried with vacuum microwave to produce a leisure crisp. This invention also has the disadvantages of long hot air pre-drying time and low nutrient retention rate in the early stage. However, there is no hot air pre-drying part in the present invention, which can avoid the damage of nutrients caused by long-term hot air drying, and can improve industrial production efficiency.

马霞等公布了一种冻干胡萝卜脆片的制备方法(专利号:CN 103907844 A),采用冻干的方式制取脆片,存在着生产成本过高的缺陷,不太适合于大规模的工业生产。而本发明采用的干燥方式具有能耗低,生产成本低等优点,更加适合于大规模的工业生产。Ma Xia et al. published a method for preparing freeze-dried carrot chips (patent number: CN 103907844 A). Freeze-drying is used to prepare chips, which has the disadvantage of high production cost and is not suitable for large-scale production. industrial production. The drying method adopted in the present invention has the advantages of low energy consumption and low production cost, and is more suitable for large-scale industrial production.

胡秋辉等发明了一种非油性即食食用菌脆片的生产方法(专利号:CN 102302134A),将食用菌进行一系列的前处理后真空冷冻干燥与后续微波真空膨化联合干燥工序制取食用菌脆片。由于前期需要将水分含量用真空冷冻干燥降至30%~40%,这个过程是需要较长的时间的,能耗较高,不太适用于工业生产。本发明的不同之处是采用能耗较低的微波真空干燥和中短波真空红外干燥,干燥速度快,能耗低,适合于工业生产。Hu Qiuhui and others invented a production method of non-oily ready-to-eat edible fungus chips (patent number: CN 102302134A). The edible mushrooms are subjected to a series of pretreatments, followed by vacuum freeze-drying and subsequent microwave vacuum puffing combined drying process to produce edible mushroom crisps. piece. Since the moisture content needs to be reduced to 30%~40% by vacuum freeze drying in the early stage, this process takes a long time and consumes a lot of energy, so it is not suitable for industrial production. The difference of the present invention is that microwave vacuum drying with low energy consumption and medium-short wave vacuum infrared drying are adopted, and the drying speed is fast and the energy consumption is low, which is suitable for industrial production.

杜卫华、张慜等人发明了一种蔬菜脆片食品的配方及制作方法(专利号:CN1698467A),采用蔬菜打浆后与一些增香増味物质混匀后铺盘、预成型后直接用真空微波干燥至终点,即可得到一种质构松脆、色泽鲜亮、香味融合的蔬菜脆片食品。在该发明中用真空微波干燥到后期,由于微波加热的不均匀性容易导致脆片中心焦化、边缘未干燥完全的现象发生。本发明采用两段式微波真空干燥、中短波真空红外干燥进行后续干燥,避免了微波加热的不均匀性的缺点。Du Weihua, Zhang Min and others invented a recipe and production method of vegetable crisps (patent number: CN1698467A). After the vegetables are beaten and mixed with some flavor-enhancing substances, they are plated, preformed and directly vacuum microwaved. After drying to the end, a vegetable crisp food with crisp texture, bright color and blended aroma can be obtained. In this invention, vacuum microwave drying is used to the later stage, and the phenomenon of coking in the center of the crisp chips and incomplete drying of the edges is likely to occur due to the inhomogeneity of microwave heating. The invention adopts two-stage microwave vacuum drying and medium-short wave vacuum infrared drying for subsequent drying, which avoids the disadvantage of inhomogeneity of microwave heating.

张飞、张慜等(2010)研究了蔬菜脆片的配方及不同干燥方式,得出联合干燥工艺(微波真空干燥—真空干燥)的最佳参数:微波真空功率水平2.1W/g,分段水分转换点18.5%,VD温度72℃。同时将联合干燥方式与单一的真空微波干燥、真空干燥方式进行了比较,发现与微波真空干燥产品相比,联合干燥产品松脆度、色差、Vc和叶绿素保存率等都与之相近,且感官评定值高于微波真空干燥产品;与真空干燥相比,联合干燥时间缩短了约1.5h,产品的松脆度、复水比都比真空干燥产品好,其Vc和叶绿素保存率比真空干燥产品分别高23.4%和25.3%。同时得出真空微波干燥在微波功率为2W/g,真空度为-0.07MPa时叶绿素的保存率达到60%以上,Vc的保存率达到70%以上。而本发明采用微波真空干燥-中短波真空红外干燥联合干燥,利用中短波红外干燥的快速干燥的特点克服了该文献中后续干燥用真空干燥时间过长的缺点,有利于营养物质的保存,提高生产效率。Zhang Fei, Zhang Min, etc. (2010) studied the formula and different drying methods of vegetable crisps, and obtained the best parameters of the combined drying process (microwave vacuum drying-vacuum drying): microwave vacuum power level 2.1W/g, segmented The moisture conversion point is 18.5%, and the VD temperature is 72°C. At the same time, the combined drying method was compared with the single vacuum microwave drying and vacuum drying methods, and it was found that compared with the microwave vacuum drying product, the crispness, color difference, Vc and chlorophyll preservation rate of the combined drying product were similar to it, and the sensory The evaluation value is higher than that of microwave vacuum drying products; compared with vacuum drying, the combined drying time is shortened by about 1.5h, the crispness and rehydration ratio of the product are better than vacuum drying products, and its Vc and chlorophyll preservation rate are better than vacuum drying products 23.4% and 25.3% higher respectively. At the same time, it is concluded that the preservation rate of chlorophyll reaches more than 60% and the preservation rate of Vc reaches more than 70% when the microwave power is 2W/g and the vacuum degree is -0.07MPa. And the present invention adopts microwave vacuum drying-middle-short wave vacuum infrared drying combined drying, utilizes the characteristics of the fast drying of medium-short wave infrared drying to overcome the shortcoming that the follow-up drying in this document is too long with vacuum drying time, is conducive to the preservation of nutrients, improves Productivity.

尚艳艳(2011)对蔬菜脆片的开发研究进行了多方位的考察,确定了小白菜脆片最优配方和生产工艺,小白菜脆片最优加工配方为:黄豆、大米、复合膨松剂、品质改良剂的添加量依次为小白菜质量的 6.2%、45.1%、0.15%、0.3%;另外按浆料质量添加白砂糖 0.2 %,食盐 0.4 %,鸡精 0.15 %,五香粉 0.02 %。最优滚筒成型工艺参数为:滚筒表面温度 126℃,滚筒转速 1.6 r/min,小白菜浆料水分含量 64%±1%。最优热风干燥参数为在 95℃下烘烤约 85min。在此试验中利用了滚筒成型和热风干燥,生产周期较长且生产成本较高,不利于营养物质的保存。而本发明采用真空微波-中短波真空红外联合干燥方式,干燥速度快、且在真空条件下营养物质的保留率高,松脆性好,相比之下有很多的优点。Shang Yanyan (2011) conducted a multi-faceted investigation on the development and research of vegetable crisps, and determined the optimal formula and production technology of Chinese cabbage crisps. The optimal processing formula of Chinese cabbage crisps is: soybean, rice, compound leavening The addition amount of agent and quality improver are 6.2%, 45.1%, 0.15%, 0.3% of the mass of pakchoi in turn; in addition, 0.2% of white sugar, 0.4% of salt, 0.15% of chicken essence, and 0.02% of five-spice powder are added according to the mass of slurry. The optimal drum forming process parameters were as follows: drum surface temperature 126°C, drum rotation speed 1.6 r/min, pak choi slurry moisture content 64%±1%. The optimal hot air drying parameter is about 85min at 95°C. In this test, roller molding and hot air drying were used, which had a long production cycle and high production cost, which was not conducive to the preservation of nutrients. The present invention adopts vacuum microwave-medium-short wave vacuum infrared combined drying method, which has fast drying speed, high retention rate of nutrients under vacuum conditions, and good crispness, which has many advantages in comparison.

刘成海、郑先哲等(2010)对黑加仑果片的微波真空膨化工艺及品质进行了研究。确定了黑加仑脆片微波真空膨化的最佳工艺参数:微波功率 3.35 kW,真空压强 23 kPa,初始含水率 35.59%和膨化时间 100 s,所得结果为:膨化率 200%,色泽 31.44,花青素47.73,最终含水率 10.62%,感官分数 9.08,质构特性指数 2.51。在此试验过程中,采用了热风预干燥至水分含量在35.59%,存在着干燥时间过长,营养物质保留率低等缺点。而本发明没有经过热风预干燥,直接采用微波真空干燥,干燥时间短,营养物质保留率高,更有利于提高生产效率。Liu Chenghai, Zheng Xianzhe, etc. (2010) studied the microwave vacuum puffing process and quality of blackcurrant fruit slices. The optimum process parameters for microwave vacuum puffing of black currant chips were determined: microwave power 3.35 kW, vacuum pressure 23 kPa, initial moisture content 35.59% and puffing time 100 s. The results obtained were: puffing rate 200%, color 31.44, cyanine The raw material is 47.73, the final moisture content is 10.62%, the sensory score is 9.08, and the texture property index is 2.51. During the test, hot air was used for pre-drying until the moisture content was 35.59%, which had disadvantages such as too long drying time and low nutrient retention rate. However, the present invention does not undergo hot air pre-drying, and directly adopts microwave vacuum drying, which has short drying time, high nutrient retention rate, and is more conducive to improving production efficiency.

因芦笋含有众多营养元素和功效活性成分, 世界卫生组织将其公布为“十大健康蔬菜之首”,有“蔬菜之王”美誉。由于芦笋的采收期集中, 鲜食供应期短, 在常温条件下仅能贮藏 2-4 d,因此,需要保藏类产品来延长芦笋的供应期。该类产品主要包括芦笋罐头、冷藏保鲜芦笋、速冻芦笋等, 这些仍是现在主要的加工形式。芦笋深加工的量非常小,但开发的产品比较多。例如芦笋咀嚼片、芦笋饮料、芦笋果脯、芦笋酒、芦笋泡菜、芦笋糖等等,还有企业利用芦笋和芦笋下脚料来提取黄酮和多糖类物质来生产医药保健品等,但都存在着芦笋利用率低、下脚料中含有丰富的膳食纤维未能够利用等浪费现象。据统计,芦笋生产企业中会产生25%~30%的下脚料被当作废弃物浪费掉。这些下脚料中含有丰富的黄酮、多糖类、膳食纤维等物质,其中作为芦笋废弃物的细整笋黄酮的含量达到32.3596mg/100g,仅低于黄酮含量最高的芦笋头芽34.4675mg/100g,下脚料笋皮中也含有很丰富的营养物质,必需氨基酸的总量达到2830μg/g。鲜芦笋的纤维素含量为0.65%~1.3%,在经过木质化、纤维化的芦笋老根老茎中纤维素的含量是远远高于鲜芦笋的,是非常好的纤维素来源。此外,芦笋下脚料中含有全部的鲜芦笋中的营养物质,而且在这些芦笋下脚料中大多数营养成分都高于去皮笋,因此充分合理的利用这些下脚料就显得很必要。本发明就是利用这些下脚料生产富含膳食纤维、多糖和黄酮等生物活性物质的老少皆宜的休闲脆片,真正的实现了变废为宝,具有重大的现实意义和经济意义。Because asparagus contains many nutritional elements and functional active ingredients, the World Health Organization announced it as "the first of the top ten healthy vegetables" and has the reputation of "the king of vegetables". Due to the intensive harvesting period of asparagus and the short supply period of fresh food, it can only be stored for 2-4 days under normal temperature conditions. Therefore, preserved products are needed to prolong the supply period of asparagus. Such products mainly include canned asparagus, refrigerated fresh asparagus, quick-frozen asparagus, etc. These are still the main forms of processing. The amount of deep processing of asparagus is very small, but there are many products developed. For example, asparagus chewable tablets, asparagus drink, preserved asparagus fruit, asparagus wine, asparagus pickles, asparagus sugar, etc., and some enterprises use asparagus and asparagus leftovers to extract flavonoids and polysaccharides to produce medical and health products, etc., but there are The utilization rate of asparagus is low, and the leftovers are rich in dietary fiber, which cannot be utilized and other waste phenomena. According to statistics, 25% to 30% of leftovers produced in asparagus production enterprises are wasted as waste. These leftovers are rich in flavonoids, polysaccharides, dietary fiber and other substances. Among them, the content of flavonoids in asparagus wastes reaches 32.3596mg/100g, which is only lower than the 34.4675mg/100g of asparagus head sprouts with the highest flavonoid content. , the leftover bamboo shoot skin also contains very rich nutrients, and the total amount of essential amino acids reaches 2830μg/g. The cellulose content of fresh asparagus is 0.65%~1.3%. The cellulose content in the old roots and stems of asparagus that has undergone lignification and fibrosis is much higher than that of fresh asparagus, which is a very good source of cellulose. In addition, asparagus leftovers contain all the nutrients in fresh asparagus, and most of the nutrients in these asparagus leftovers are higher than those of peeled bamboo shoots, so it is necessary to make full and reasonable use of these leftovers. The present invention utilizes these leftovers to produce leisure crisps suitable for all ages that are rich in biologically active substances such as dietary fiber, polysaccharides and flavonoids, and truly realizes turning waste into wealth, which has great practical and economic significance.

发明内容Contents of the invention

本发明目的是利用两段式真空微波、中短波真空红外干燥方式来最大限度的利用芦笋下脚料等废弃物来生产一种对现代人群非常有益的高纤维、高生物活性物质的休闲脆片,涉及到“蔬菜之王”芦笋的深加工,真空微波干燥、中短波真空红外干燥生产休闲食品,拓宽了芦笋资源的利用途径,并生产一种高纤维素含量休闲脆片。The purpose of the present invention is to use two-stage vacuum microwave, medium and short wave vacuum infrared drying methods to maximize the use of asparagus leftovers and other wastes to produce a leisure crisp with high fiber and high bioactive substances that is very beneficial to modern people. It involves the deep processing of "the king of vegetables" asparagus, vacuum microwave drying, medium and short wave vacuum infrared drying to produce snack food, broadens the utilization of asparagus resources, and produces a kind of leisure crisp with high cellulose content.

本发明的技术方案:一种高纤维重组芦笋脆片的制作方法,以芦笋的老根老茎下脚料为主要原料,经预处理,热水漂烫,护色,打浆,添加淀粉、大豆分离蛋白、豆渣作辅料,然后混匀、蒸煮、铺盘,铺盘后利用两段式微波真空干燥快速干燥至控制含水量在10%-15%,然后用中短波真空红外干燥至含水量在5%以下,冷却包装,制成一种膳食纤维含量高,富含生物活性物质黄酮、多糖的休闲食品高纤维重组芦笋脆片,步骤为:The technical solution of the present invention: a method for making high-fiber recombined asparagus crisps, using asparagus old roots and stems as the main raw material, after pretreatment, hot water blanching, color protection, beating, adding starch, soybean separation Protein and bean dregs are used as auxiliary materials, then mixed, steamed, and plated. After plated, two-stage microwave vacuum drying is used to quickly dry to control the water content at 10%-15%, and then use medium and short-wave vacuum infrared drying to the water content. % or less, cooled and packaged to make a high dietary fiber content, rich in bioactive substance flavonoids, polysaccharide snack food high-fiber recombined asparagus chips, the steps are:

(1)原料预处理:将芦笋老根老茎下脚料清洗干净后切分成3~5mm的小段;(1) Raw material pretreatment: clean the leftovers of old roots and stems of asparagus and cut them into small pieces of 3~5mm;

(2)热水漂烫:将切分好的芦笋段放入95~100℃的热水中漂烫3~5min,以钝化芦笋中的酶,取出后用冷水冷却至室温;(2) Hot water blanching: Put the cut asparagus segments in hot water at 95-100°C for 3-5 minutes to passivate the enzymes in the asparagus, take them out and cool them to room temperature with cold water;

(3)护色处理:将热水漂烫后的芦笋段放入6%的异抗坏血酸钠的护色液中常温浸泡30min,浸泡时定时搅拌,每隔5min搅拌一次,然后取出沥干;(3) Color protection treatment: Put the blanched asparagus segments in 6% sodium erythorbate color protection solution and soak for 30 minutes at room temperature, stir regularly during soaking, stir once every 5 minutes, then take out and drain;

(4)打浆:将护色处理后的芦笋段放入打浆机中进行打浆处理,釆用间歇搅打,防止打浆温度过高破坏芦笋中的营养物质,打浆30s,间歇30s,至浆体细腻光滑为止;(4) Beating: put the asparagus section after the color protection treatment into the beater for beating treatment, use intermittent beating to prevent the beating temperature from being too high to destroy the nutrients in the asparagus, beat for 30s, intermittently for 30s, until the slurry is fine until smooth;

(5)添加辅料混匀蒸煮:取打浆后的浆体200g,加入以浆体质量计:10%的淀粉(可以是糯米淀粉,木薯淀粉,马铃薯淀粉),6%的大豆分离蛋白或豆渣,4%的白砂糖,4%的黑芝麻,4%的白芝麻,将其混匀后放入锅中蒸煮6min,蒸煮时容器上方覆盖一层保鲜膜,防止水蒸气液化进入到物料里,边蒸煮边搅拌以使淀粉充分糊化完全;(5) Adding auxiliary materials, mixing and cooking: take 200g of the pulp after beating, add in the mass of the pulp: 10% starch (can be glutinous rice starch, tapioca starch, potato starch), 6% soybean protein isolate or bean dregs, Mix 4% white sugar, 4% black sesame, and 4% white sesame, and put them in a pot to cook for 6 minutes. During cooking, cover a layer of plastic wrap on top of the container to prevent water vapor from liquefying and entering the material. Stir while cooking to fully gelatinize the starch;

(6)铺盘:将混匀蒸煮过的浆体在模具上铺成3~5mm的薄片,为防止粘连,可在模具表面涂一层油;(6) Paving: Spread the mixed and cooked slurry on the mold into 3~5mm thin slices. To prevent sticking, a layer of oil can be applied to the surface of the mold;

(7)两段式微波真空干燥:真空度调节为0.085~0.09MPa,前期单位质量微波功率为4~5W/g,干燥15min;接着后期微波功率改为2~3W/g,这是因为前期物料含水量高,可以充分的吸收微波而实现快速脱水,在微波干燥后期由于物料含水量低,水分以及一些偶极分子不能够完全充分的吸收微波,由于微波加热的不均匀性的特点会导致物料局部微波分布不均造成物料表面有些地方出现焦黄现象,采用两段式微波干燥可以尽可能的解决微波加热的不均匀性的问题。将物料干燥至水分含量在10%~15%左右。物料取出后揭盘,将其切分成3×4cm的长方形脆片;(7) Two-stage microwave vacuum drying: the vacuum degree is adjusted to 0.085~0.09MPa, the microwave power per unit mass in the early stage is 4~5W/g, and the drying time is 15min; then the microwave power is changed to 2~3W/g in the later stage. The material has a high moisture content and can fully absorb microwaves to achieve rapid dehydration. In the later stage of microwave drying, due to the low moisture content of the material, moisture and some dipole molecules cannot completely and fully absorb microwaves. Due to the inhomogeneity of microwave heating, it will cause The uneven distribution of microwaves locally on the material causes browning in some places on the surface of the material. The use of two-stage microwave drying can solve the problem of uneven microwave heating as much as possible. Dry the material until the moisture content is around 10%~15%. After the material is taken out, uncover the plate and cut it into 3×4cm rectangular crisps;

(8)中短波真空红外干燥:将步骤(7)干燥至水分含量10%~15%的芦笋脆片放入中短波真空红外干燥机里进行干燥,真空度0.085~0.09MPa,功率密度2~4W/g,辐照距离140~175mm,温度为55℃,干燥10~15min至水分含量在5%以下;(8) Medium and short wave vacuum infrared drying: put the asparagus crisps dried in step (7) to a moisture content of 10%~15% into a medium and short wave vacuum infrared dryer for drying, the vacuum degree is 0.085~0.09MPa, and the power density is 2~ 4W/g, irradiation distance 140~175mm, temperature 55℃, dry for 10~15min until the moisture content is below 5%;

(9)冷却包装:将步骤(8)干燥至终点的休闲脆片冷却至室温,真空包装或充氮包装,于阴凉干燥处保存,即为成品。(9) Cooling packaging: Cool the leisure crisps dried to the end of step (8) to room temperature, vacuum pack or pack with nitrogen, and store in a cool and dry place, which is the finished product.

步骤(7)中采用两段式微波真空干燥在一定程度上降低微波干燥的局部焦黄现象。In step (7), two-stage microwave vacuum drying is used to reduce the local browning phenomenon of microwave drying to a certain extent.

步骤(8)中采用中短波真空红外干燥具有干燥速度快、干燥品质好、营养物质保留率高的优点,其作为后续干燥很好的解决微波真空干燥不均匀性的缺点。The medium-short-wave vacuum infrared drying in step (8) has the advantages of fast drying speed, good drying quality, and high nutrient retention rate. As a follow-up drying, it is a good solution to the shortcomings of microwave vacuum drying inhomogeneity.

用所述方法制作的高纤维重组芦笋脆片,其膳食纤维含量高,同时富含生物活性物质黄酮、多糖、叶绿素,其中膳食纤维含量高达8.35%~10.27%,每100g脆片含有黄酮12.73~16.86mg,多糖9.34~11.28mg,加工后叶绿素的保存率达到70%~75%,脆片断裂力为1123~1443g。The high-fiber recombined asparagus crisps produced by the method have high dietary fiber content and are rich in biologically active flavonoids, polysaccharides, and chlorophyll, wherein the dietary fiber content is as high as 8.35% to 10.27%, and each 100g of crisp chips contains 12.73% to 12.73% flavonoids. 16.86mg, polysaccharide 9.34~11.28mg, the preservation rate of chlorophyll after processing reaches 70%~75%, and the breaking force of crisp chips is 1123~1443g.

本发明的有益效果:Beneficial effects of the present invention:

采用芦笋生产企业产生的老根老茎老叶等下脚料为主要原料,添加淀粉使之易于成型涂抹,添加白砂糖一方面增大物料的粘度、一方面赋予脆片愉快的口感。一定量的大豆分离蛋白可以增加脆片的蛋白质含量,提高脆片的营养价值。同时加入一定量的黑芝麻、白芝麻可以增加脆片的香味,赋予脆片愉悦的口感,另一方面黑白芝麻在脆片表面弥漫,可以赋予芦笋脆片令人欣喜的外观。采用两段式真空微波干燥和中短波真空红外干燥联合干燥。两段式真空微波干燥:前期真空度调节为0.085~0.09MPa,单位质量微波功率为4~5W/g,干燥15min后微波功率改为2~3W/g,这是因为前期物料含水量高,可以充分的吸收微波而实现快速脱水,在微波干燥后期由于物料含水量低,水分以及一些偶极分子不能够完全充分的吸收微波,由于微波加热的不均匀性的特点会导致物料局部微波分布不均造成物料表面有些地方出现焦黄现象,采用两段式干燥可以尽可能的解决微波加热的不均匀性的问题。用真空微波将物料干燥至水分含量在10%~15%左右。物料取出后揭盘,将其切分成3×4cm的长方形脆片然后利用中短波真空红外干燥10~15min干燥至水分含量在5%以下,真空度0.085~0.09MPa,功率密度2~4W/g,辐照距离140~175mm。后期利用中短波真空红外干燥可以进一步的避免真空微波干燥后期的不均匀性及焦黄现象,同时又能实现物料的快速干燥,可以很好的保存芦笋中丰富的黄酮、多糖等营养物质,得到一种松脆性好、色香味俱全、营养丰富的老少皆宜的健康休闲脆片。其中膳食纤维含量高达8.35%~10.27%,每100g脆片含有黄酮12.73~16.86mg,多糖9.34~11.28mg,加工后叶绿素的保存率达到70~75%,脆片断裂力为1123~1443g。本方法极大的拓宽了芦笋下脚料的利用方式,突破了单纯的利用芦笋下脚料提取黄酮多糖等活性物质而含量更为丰富的膳食纤维被浪费掉的局限,解决了芦笋下脚料浪费或者利用率低的情况。同时脆片加工完全在真空、低温状态下进行干燥1h左右,加工周期短、营养成分保留率高,具有很大的现实和经济意义,预计将产生很大的经济效益。The old roots, old stems and old leaves produced by asparagus production enterprises are used as the main raw materials. Starch is added to make it easy to form and smear. Adding white sugar increases the viscosity of the material on the one hand, and on the other hand gives the chips a pleasant taste. A certain amount of soy protein isolate can increase the protein content of crisp chips and improve the nutritional value of crisp chips. At the same time, adding a certain amount of black sesame and white sesame can increase the fragrance of the crisps and give the crisps a pleasant taste. On the other hand, black and white sesame permeates the surface of the crisps, which can give the asparagus crisps a pleasant appearance. It adopts two-stage vacuum microwave drying and medium and short wave vacuum infrared drying combined drying. Two-stage vacuum microwave drying: the vacuum degree in the early stage is adjusted to 0.085~0.09MPa, the microwave power per unit mass is 4~5W/g, and the microwave power is changed to 2~3W/g after drying for 15 minutes. This is because the moisture content of the early stage material is high. It can fully absorb microwaves to achieve rapid dehydration. In the later stage of microwave drying, due to the low water content of the material, water and some dipole molecules cannot fully absorb microwaves. Due to the unevenness of microwave heating, the local microwave distribution of materials will be uneven. Both cause the surface of the material to appear brown in some places, and the use of two-stage drying can solve the problem of uneven microwave heating as much as possible. Dry the material with vacuum microwave until the moisture content is about 10%~15%. After the material is taken out, uncover the plate, cut it into rectangular chips of 3×4cm, and then use medium and short wave vacuum infrared drying for 10~15min to dry until the moisture content is below 5%, the vacuum degree is 0.085~0.09MPa, and the power density is 2~4W/g , The irradiation distance is 140~175mm. The use of medium and short wave vacuum infrared drying in the later stage can further avoid the inhomogeneity and browning phenomenon in the later stage of vacuum microwave drying, and at the same time realize the rapid drying of materials, which can well preserve the rich flavonoids, polysaccharides and other nutrients in asparagus, and obtain a A kind of healthy and leisure crisps suitable for all ages with good crunchiness, complete color, fragrance and rich nutrition. Among them, the dietary fiber content is as high as 8.35%~10.27%. Each 100g crisp chip contains 12.73~16.86mg of flavonoids and 9.34~11.28mg of polysaccharide. This method greatly broadens the utilization mode of asparagus leftovers, breaks through the limitation of simply using asparagus leftovers to extract flavonoid polysaccharides and other active substances, and the dietary fiber with richer content is wasted, and solves the problem of waste or utilization of asparagus leftovers. case of low rates. At the same time, the processing of crisp chips is completely dried for about 1 hour under vacuum and low temperature. The processing cycle is short and the retention rate of nutrients is high. It has great practical and economic significance and is expected to generate great economic benefits.

具体实施方式detailed description

实施实例1:一种利用芦笋下脚料的高纤维重组芦笋脆片的制作方法Implementation Example 1: A method for making high-fiber recombined asparagus crisps utilizing asparagus leftovers

将芦笋下脚料清洗干净后切分成3~5mm的小段,将切分好的芦笋段放入95 ℃的热水中漂烫3~5min,钝化芦笋中的酶,之后立即取出后用冷水冷却至室温。放入护色液(6%的异抗坏血酸钠溶液)中常温浸泡30min,浸泡时定时搅拌,每隔5min搅拌一次,然后取出沥干后放入打浆机中进行打浆处理,打浆应间歇搅打,防止打浆温度过高破坏芦笋中的营养物质,应打浆30s,间歇30s,至浆体细腻光滑为止。取打浆好的浆体200g,加入10%的糯米淀粉,6%的大豆分离蛋白、4%的白砂糖、4%的黑芝麻、4%的白芝麻,将其混匀后放入锅中蒸煮6min,蒸煮时容器上方覆盖一层保鲜膜,防止水蒸气液化进入到物料里,边蒸煮边搅拌以使淀粉充分糊化完全,之后将混匀蒸煮过的浆体在模具上铺成3~5mm的薄片,为防止粘连,可在模具表面涂层油。接着进行两段式微波真空干燥:真空度调节为0.085~0.09MPa,前期单位质量微波功率为4~5W/g,干燥15min后微波功率改为2~3W/g。用微波真空将物料干燥至水分含量在10%~15%左右。物料取出后揭盘,将其切分成3×4cm的长方形脆片,然后用中短波真空红外干燥10~15min至水分含量在5%以下,真空度0.085~0.09MPa,温度为55℃功率密度2~4W/g,辐照距离140~175mm。将干燥好的脆片冷却至室温,进行真空包装或者充氮包装,于阴凉干燥处保存。所得脆片膳食纤维含量高达8.35%~10.27%,每100g脆片含有黄酮12.73~16.86mg,多糖9.34~11.28mg,加工后叶绿素的保存率达到70%~75%,脆片断裂力为1123~1443g。Clean the asparagus scraps and cut them into 3~5mm pieces, put the cut asparagus pieces into hot water at 95 ℃ for 3~5 minutes to passivate the enzymes in the asparagus, take them out immediately and cool them with cold water to room temperature. Put it into the color protection solution (6% sodium erythorbate solution) and soak it at room temperature for 30 minutes, stir regularly during soaking, and stir once every 5 minutes, then take it out and drain it, put it into a beater for beating treatment, beating should be intermittently whipped, To prevent the beating temperature from being too high and destroy the nutrients in the asparagus, beating should be done for 30s, with an interval of 30s, until the slurry is fine and smooth. Take 200g of the beaten slurry, add 10% glutinous rice starch, 6% soybean protein isolate, 4% white sugar, 4% black sesame, 4% white sesame, mix it well and put it in a pot for cooking 6min, when cooking, cover the container with a layer of plastic wrap to prevent water vapor from liquefying and entering the material, stir while cooking to make the starch fully gelatinized, and then spread the mixed and cooked slurry on the mold to a thickness of 3~5mm In order to prevent sticking, the surface of the mold can be coated with oil. Then carry out two-stage microwave vacuum drying: the vacuum degree is adjusted to 0.085~0.09MPa, the microwave power per unit mass is 4~5W/g in the early stage, and the microwave power is changed to 2~3W/g after drying for 15 minutes. Dry the material with microwave vacuum until the moisture content is around 10%~15%. After the material is taken out, uncover the plate, cut it into rectangular chips of 3×4cm, and then dry it with medium and short wave vacuum infrared for 10~15min until the moisture content is below 5%, the vacuum degree is 0.085~0.09MPa, and the temperature is 55℃ Power density 2 ~4W/g, irradiation distance 140~175mm. Cool the dried chips to room temperature, vacuum pack or pack with nitrogen, and store in a cool and dry place. The dietary fiber content of the chips obtained is as high as 8.35%~10.27%, each 100g of chips contains 12.73~16.86mg of flavonoids, 9.34~11.28mg of polysaccharides, the preservation rate of chlorophyll after processing reaches 70%~75%, and the breaking force of the chips is 1123~ 1443g.

实施实例2:一种利用芦笋下脚料和豆渣的高纤维重组芦笋脆片的制作方法Implementation Example 2: A method for making high-fiber recombined asparagus crisps utilizing asparagus leftovers and bean dregs

取豆腐生产企业产生的新鲜豆渣用热风干燥至含水量在2%以下,用多功能粉碎机将豆渣粉碎,过200目筛,备用。将芦笋下脚料清洗干净后切分成3~5mm的小段,将切分好的芦笋段放入95℃的热水中漂烫3~5min,钝化芦笋中的酶,之后立即取出后用冷水冷却至室温。放入护色液(6%的异抗坏血酸钠溶液)中常温浸泡30min,浸泡时定时搅拌,每隔5min搅拌一次,然后取出沥干后放入打浆机中进行打浆处理,打浆应间歇搅打,防止打浆温度过高破坏芦笋中的营养物质,应打浆30s,间歇30s,至浆体细腻光滑为止。取打浆好的浆体200g,加入10%的木薯淀粉,6%的豆渣、4%的白砂糖、4%的黑芝麻、4%的白芝麻,将其混匀后放入锅中蒸煮6min,蒸煮时容器上方覆盖一层保鲜膜,防止水蒸气液化进入到物料里,边蒸煮边搅拌以使淀粉充分糊化完全,之后将混匀蒸煮过的浆体在模具上铺成3~5mm的薄片,为防止粘连,可在模具表面涂层油,接着进行两段式微波真空干燥:真空度调节为0.085~0.09MPa,前期单位质量微波功率为4~5W/g,干燥15min后微波功率改为2~3W/g。用微波真空将物料干燥至水分含量在10%~15%左右。物料取出后揭盘,将其切分成3×4cm的长方形脆片然后用中短波真空红外干燥10~15min至水分含量在5%以下,真空度0.085~0.09MPa,温度为55℃,功率密度2~4W/g,辐照距离140~175mm。将干燥好的脆片冷却至室温,进行真空包装或者充氮包装,于阴凉干燥处保存。所得产品膳食纤维含量高达8.35%~10.27%,每100g脆片含有黄酮12.73~16.86mg,多糖9.34~11.28mg,加工后叶绿素的保存率达到70%~75%,脆片断裂力为1123~1443g.。Fresh bean dregs produced by tofu production enterprises are dried with hot air until the water content is below 2%, and the bean dregs are pulverized with a multifunctional pulverizer, passed through a 200-mesh sieve, and set aside. Wash the asparagus scraps and cut them into 3~5mm pieces, put the cut asparagus pieces into hot water at 95℃ for 3~5 minutes to passivate the enzymes in the asparagus, take them out immediately and cool them with cold water to room temperature. Put it into the color protection solution (6% sodium erythorbate solution) and soak it at room temperature for 30 minutes, stir regularly during soaking, and stir once every 5 minutes, then take it out and drain it, put it into a beater for beating treatment, beating should be intermittently whipped, To prevent the beating temperature from being too high and destroy the nutrients in the asparagus, beating should be done for 30s, with an interval of 30s, until the slurry is fine and smooth. Take 200g of the beaten slurry, add 10% tapioca starch, 6% bean dregs, 4% white sugar, 4% black sesame, and 4% white sesame, mix it evenly, put it in a pot and cook for 6 minutes, Cover the container with a layer of plastic wrap to prevent water vapor from liquefying and entering the material. Stir while cooking to fully gelatinize the starch, and then spread the mixed and cooked slurry on the mold into 3~5mm thin slices , in order to prevent sticking, oil can be coated on the surface of the mold, followed by two-stage microwave vacuum drying: the vacuum degree is adjusted to 0.085~0.09MPa, the microwave power per unit mass in the early stage is 4~5W/g, and the microwave power is changed to 2~3W/g. Dry the material with microwave vacuum until the moisture content is around 10%~15%. After the material is taken out, uncover the plate, cut it into rectangular chips of 3×4cm, and then dry it with medium and short wave vacuum infrared for 10~15min until the moisture content is below 5%, the vacuum degree is 0.085~0.09MPa, the temperature is 55°C, and the power density is 2 ~4W/g, irradiation distance 140~175mm. Cool the dried chips to room temperature, vacuum pack or pack with nitrogen, and store in a cool and dry place. The dietary fiber content of the obtained product is as high as 8.35%~10.27%, each 100g of crispy chips contains 12.73~16.86mg of flavonoids, 9.34~11.28mg of polysaccharides, the preservation rate of chlorophyll after processing reaches 70%~75%, and the breaking force of crispy chips is 1123~1443g ..

Claims (4)

1. a kind of high microsteping is recombinated the preparation method of asparagus crisp chip, it is characterised in that the old root old stem leftover bits and pieces with asparagus is main Auxiliary material is added in raw material, preprocessed, hot water blanching, color protection, beating, and then mixing, boiling, paving disk, after paving disk two-part is utilized Then micro-wave vacuum rapid draing existed with intermediate waves vacuum infrared drying to water content is controlled in 10%-15% to water content Less than 5%, cooling packing produces a kind of dietary fiber content height, and the leisure food rich in bioactivator flavones, polysaccharide is high Fiber is recombinated asparagus crisp chip, and step is:
(1)Pretreatment of raw material:The segment of 3 ~ 5mm is cut into after the old root old stem leftover bits and pieces of asparagus is cleaned up;
(2)Hot water blanching:The asparagus section for segmenting is put into into 3 ~ 5min of blanching in 95 ~ 100 DEG C of hot water, to be passivated asparagus in Enzyme, room temperature is cooled to after taking-up with cold water;
(3)Color retention:Asparagus section after hot water blanching is put into into soak at room temperature in the colour protecting liquid of 6% sodium isoascorbate 30min, timing agitation during immersion is stirred once every 5min, is then taken out and is drained;
(4)Beating:Asparagus section after color retention is put in beater carries out beating process, is beaten using interval, prevents from beating The nutriment that slurry temperature is spent in high destruction asparagus, is beaten 30s, interval 30s, to slurry it is moist;
(5)Addition auxiliary materials and mixing boiling:The slurry 200g after beating is taken, is added in terms of slurry quality:10% starch:From glutinous Rice starch, tapioca or farina, 6% soybean protein isolate or bean dregs, 4% white granulated sugar, 4% Semen sesami nigrum, 4% White sesameseed, is put into boiling 6min in pot after being mixed, container top covers one layer of preservative film during boiling, prevents vapor from liquefying In entering into material, stir in boiling so that starch is fully gelatinized completely;
(6)Paving disk:The digested slurry of mixing is paved into into the thin slice of 3 ~ 5mm on mould, to prevent adhesion, is applied in die surface One layer of oil;
(7)Two-part micro-wave vacuum:Vacuum is adjusted to 0.085 ~ 0.09MPa, and early stage unit mass microwave power is 4 ~ 5W/g, is dried 15min;Then later stage microwave power is changed to 2 ~ 3W/g, and by dry materials to moisture 10% ~ 15%, material takes Disk is taken off after going out, the rectangle crisp chip of 3 × 4cm is cut into;
(8)Intermediate waves vacuum infrared is dried:By step(7)It is dried to the asparagus crisp chip of moisture 10% ~ 15% and is put into intermediate waves It is dried in vacuum infrared drying machine, 0.085 ~ 0.09MPa of vacuum, 2 ~ 4W/g of power density, irradiation distance 140 ~ 175mm, temperature is 55 DEG C, and dry 10 ~ 15min is to moisture below 5%;
(9)Cooling packing:By step(8)Dried crisp chip is cooled to room temperature, is vacuum-packed or nitrogen-filled packaging, in cool place Preserve at being dried, as finished product.
2. according to claim 1 high microsteping recombinate asparagus crisp chip preparation method, it is characterised in that step(7)In adopt two Segmentation micro-wave vacuum reduces to a certain extent the sallow phenomenon in local of microwave drying.
3. according to claim 1 high microsteping recombinate asparagus crisp chip preparation method, it is characterised in that step(8)In middle employing Short-wave vacuum infra-red drying has the advantages that rate of drying is fast, drying quality is good, nutriment retention rate is high, and it is used as follow-up dry The dry good shortcoming for solving micro-wave vacuum inhomogeneities.
4. the high microsteping restructuring asparagus crisp chip for making of claim 1 methods described, it is characterised in that its dietary fiber content is high, Bioactivator flavones, polysaccharide, chlorophyll are rich in simultaneously, and wherein dietary fiber content is up to 8.35% ~ 10.27%, per 100g Crisp chip contains 12.73 ~ 16.86mg of flavones, 9.34 ~ 11.28mg of polysaccharide, and chlorophyllous storage rate reaches 70% ~ 75% after processing, crisp Piece disruptive force is 1123 ~ 1443g.
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