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

Abstract

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

A kind of preparation method of high-fiber recombined asparagus chips

technical field

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.

Background technique

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".

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Contents of the invention

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.

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) Raw material pretreatment: clean the leftovers of old roots and stems of asparagus and cut them into small pieces of 3~5mm;

(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) 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) 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) 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) 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) 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) 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) 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.

In step (7), two-stage microwave vacuum drying is used to reduce the local browning phenomenon of microwave drying to a certain extent.

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.

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.

Beneficial effects of the present invention:

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.

detailed description

Implementation Example 1: A method for making high-fiber recombined asparagus crisps utilizing asparagus leftovers

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.

Implementation Example 2: A method for making high-fiber recombined asparagus crisps utilizing asparagus leftovers and bean dregs

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.