CN104522551B - 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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- 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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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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
A kind of preparation method of high microsteping restructuring asparagus crisp chip, is primary raw material using asparagus leftover bits and pieces, fast using being dried
Degree is fast, the two-part micro-wave vacuum that nutrient content retention rate is high is dried, then again with the drying of intermediate waves vacuum infrared
To terminal producing a kind of high microsteping restructuring asparagus crisp chip, belong to field of deep processing of fruits and vegetables, with very big realistic meaning and Jing
Ji meaning.
Background technology
Asparagus delicate fragrance is good to eat, and rich in multiple nutritional components, its carotene carotene content is higher by l～2 times, niacin than tomato
Content is higher by 1～2.5 times compared with tomato.Rutin that asparagus is not also contained containing general fruits and vegetables, mannosan, choline and
Isoleucine, lysine, leucine etc. more than 10 plants amino acid.At the same time rich in saponin(e, flavones, multivitamin, selenium, zinc,
The nutrient contents such as iron, sugar.In asparagus contain multi mineral prime element, with potassium content highest in mineral matter, take second place respectively phosphorus,
Magnesium.Organo-arsenic rich content in asparagus, it is very close with the mushroom of arsenic rich content, higher than pork, egg, be only below pork liver,
Ocean fish and sea 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 is higher by apple
Tens times of fruit.The contents of the mineral element in asparagus such as calcium, iron, arsenic, the iodine that human body easily lacks all are enriched very much, there is non-
Often high nutritive value.By comparing the content for finding flavones in asparagus for 2.1 times of loquat, 1.2 times of honeysuckle, pale reddish brown lucerne
77 times of Mu.Asparagus is pharmacologically built up health, enhance immunity, antifatigue, burn fat, protecting liver and detoxication, reducing blood lipid, resistance to
Anoxic, anti-oxidant liver protection, anti-aging, effect that is antitumor, strengthening memory.In clinical practice in cancer preventing and treating, the high blood for the treatment of
Fat, control psoriasis, control breast cancer, the proliferation of mammary gland, hypertension, heart disease, tachycardia, fatigue, oedema, cystitis, lithiasis, row
The diseases such as urine difficulty, cirrhosis, are referred to as " kings of vegetables ".
China asparagus is mainly exported with canning and quick frozen product form, and in process, about 15%-25%'s is useless for asparagus
, used as garbage disposal, these are rich in the quilt such as cellulose, the old stem of flavone compound, thin stem, bamboo shoot skin, bamboo shoot root for gurry and bamboo shoot skin
Abandon as discarded object, cause the significant wastage of resource.Wherein reach as the content of the thin whole bamboo shoot flavones of asparagus discarded object
32.3596mg/100g, is only below flavones content highest asparagus head-germ 34.4675mg/100g, also contains in leftover bits and pieces bamboo shoot skin
Very abundant nutriment, it is necessary to which the total amount of amino acid reaches 2830 μ g/g.The content of cellulose of fresh asparagus is 0.65% ~ 1.3%,
It is significantly larger than fresh asparagus in the content of the cellulose in lignifying, the old root old stem of Fibrotic asparagus, is extraordinary
Cellulose origin.Additionally, containing the nutriment in whole fresh asparagus in asparagus leftover bits and pieces, and in these asparagus leftover bits and pieces
Middle most of nutrient contents are adequately and reasonably of great immediate significance using these leftover bits and pieces all higher than peeling bamboo shoot.
With regard to the utilization of asparagus discarded object, now many research is all concentrated on is gone to extract polysaccharide, Flavonoid substances with these raw materials, and
The dietary fiber of rich content is greatly slatterned, while very big problem of environmental pollution is also result in, and the present invention is just
Be produced using many leftover bits and pieces the like waste produced in asparagus manufacturing enterprise production process a kind of content of cellulose it is high,
Asparagus rich in the bioactivator such as flavones and polysaccharide restructuring leisure crisp, with great reality and economic implications.
Intermediate waves vacuum infrared is dried and micro-wave vacuum is in higher vacuum（-0.07~-0.095 MPa）Under
Food processing is carried out, material is in low-oxygen environment, the oxidation that this process can mitigate or even avoid food in high temperature process
Effect, keeps color and luster, local flavor and the nutrition of existing product, therefore is adapted to the processing of leisure food.Vacuum system relative to
It is in negative pressure state, its absolute pressure subatmospheric for atmospheric pressure.Food is carried out in the state of this relatively hypoxia
Processing, the harm that can mitigate or even avoid oxidation to be brought, such as fat rancidity, enzymatic browning or other oxidation deteriorations
Deng, can very limits preservation nutriment.Heating using microwave has heat transfer fast, heat time short grade outstanding advantages.Together
When, hydrone is directly acted on inside microwave penetration food material, make material inside moment be heated, cause material internal moisture
Rapid vaporization and migration, and countless micro channels are formed, the porous structure of generation, and the drying shrinkage of product is prevented, so as to very big
Raising product fragility, it is fast with rate of drying, the advantages of type that product is crisp is good, be very suitable for making leisure food.
Intermediate waves vacuum infrared is dried to be dried under higher vacuum, is dried interior relatively hypoxia, can be avoided
Fat oxidation, pigment brown stain.Simultaneously intermediate waves infra-red drying is that material is thermally dried using radiation ray, when being dried
Between it is short, the thermal efficiency is high, and final dry products quality is preferable.It is suitable for the drying of heat sensitivity food material, to greatest extent
Preserve the nutriment in material.It is dried using intermediate waves vacuum infrared and is subsequently dried, can be avoided after vacuum microwave drying
The coking phenomenon of phase product, while preserving the bioactivator of some thermal sensitivity well.
Han Yongbin etc. discloses a kind of production method of puffing glutinous rice purple sweet potato crisp chip（The patent No.：CN102726689 A）,
By purple sweetpotato through precooking, the mashed purple sweet potato of unicellularization is then obtained with enzyme or ultrasonic wave cell dispersion, after addition supplementary material
Smear is mixed, it is that recycling air-flow differential is expanded after 20% ~ 30% or microwave bulking subsequently to be dried to moisture with 40 DEG C of room temperatures,
So as to produce a kind of leisure crisp.This has a great significance for the economic worth that the deep processing of purple potato improves purple potato, but by
First dried to moisture 20% ~ 30% with 40 DEG C of room temperature in process, this is just involved, and process time is long, nutrition
The more serious problem of material damage, is not suitable for large-scale industrial production.And the present invention is adopted, and rate of drying is fast, be dried effect
The high vacuum microwave drying of rate, intermediate waves vacuum infrared are dried makes the whole dry run of crisp chip complete in 45min, and while
Under vacuum conditions nutriment retention rate is high, so as to quickly produce a kind of crisp, leisure crisp that nutriment retention rate is high.
Zhang Min etc. disclose a kind of preparation method of potato-fruit recombinant mixed crispy chips（The patent No.：CN
101999609 A）, the use of potato and large fruit is raw material, through mode microwave freeze-dryings such as cleaning, beating, shapings
Or micro-wave vacuum is dried, and heated-air drying is used instead to moisture below 6% in the micro-wave vacuum later stage, from
And a kind of good, the all-ages leisure crisp of crispness is produced, but if done with microwave vacuum freeze in the method
Then production cost can be very high if dry, does not calculate from from the aspects of cost, if with vacuum microwave drying, the later stage is using heat
Air-dry it is dry to terminal it is long that this there is hot-wind-drying time, the low shortcoming of nutrient content retention rate, be unfavorable for keeping the battalion of crisp chip
Foster quality and the quick production of industrialization.And the later stage of the invention can be realized under vacuum conditions using the drying of intermediate waves vacuum infrared
The rapid draing of material, overcomes the low shortcoming of the slow drying speed of heated-air drying, nutriment retention rate.
Zhang Yongmao etc. discloses the method that microwave-pressure differential process produces expanded apple flakes（The patent No.：CN 1895086
A）, with fresh apple as raw material, through a series of pretreatment, it is predrying expanded to carry out microwave, then uses instant decompression equipment
Pressure-difference and puffing is carried out, the apple crisp slices made have the advantages that the distinctive local flavor of apple, mouthfeel is crisp, expanded uniform, but this is invented
When expanded in pressure regulating equipment, temperature maintains 50-70min between 89 DEG C -85 DEG C in tank, subsequently again 79 DEG C -76 DEG C it
Between maintain 30-40min, the overlong time that in the meantime apple flakes are processed at relatively high temperatures is unfavorable for the guarantor of nutriment
Deposit.And the present invention is to carry out rapid draing under vacuum conditions, whole dry run can be completed in 45min, and in vacuum shape
The boiling point of moisture is relatively low under state, and moisture evaporation speed is quickly.
The Zheng great thinker of the past, Liu Chenghai et al. have invented a kind of method of microwave vacuum extrusion of lonicera edulis chip（The patent No.：CN
101919520 A）, production technology is that indigo fruit is cleaned color protection, beating, added after the operations such as supplementary material, Heat Gelatinization, shaping,
Predrying with hot blast is 25% ~ 45% to moisture, is then dried with vacuum microwave, so as to produce a kind of leisure crisp.
Hot blast pre-drying-time that the invention equally exists early stage is longer, the low shortcoming of nutrient content retention rate.And the present invention is not present
The predrying part of hot blast, the phenomenon that the nutriment that prolonged heated-air drying is caused can be avoided to destroy, and work can be improved
Industry production efficiency.
Ma Xia etc. discloses a kind of preparation method of lyophilized carrots chips（The patent No.：CN 103907844 A）, using jelly
Dry mode produces crisp chip, there is the too high defect of production cost, is poorly suited for large-scale industrial production.And it is of the invention
Using drying mode have energy consumption low, the advantages of low production cost, be more suitable for large-scale industrial production.
Hu Qiuhui etc. has invented a kind of production method of non-oily instant edible mushroom crisp chip（The patent No.：CN 102302134
A）, edible mushroom is carried out into vacuum freeze drying after a series of pre-treatment and is produced with follow-up microwave vacuum puffing combined drying operation
Edible mushroom crisp chip.Because early stage needs for moisture vacuum freeze drying to be down to 30% ~ 40%, this process be need it is longer
Time, energy consumption is higher, be poorly suitable for industrial production.The present invention's is a difference in that using the relatively low microwave vacuum of energy consumption
It is dried and intermediate waves vacuum infrared is dried, rate of drying is fast, and energy consumption is low, is suitable for industrial production.
Du Weihua, Min et al. have invented a kind of formula and preparation method of crisp vegetable slice food（The patent No.：CN
1698467A）, using spreading after mixing with some flavouring flavour enhancing materials after vegetables beating, disk, preforming rear direct vacuum microwave are dry
It is dry to terminal, you can obtain a kind of crisp quality structure, bright, fragrance fusion crisp vegetable slice food.In the invention with very
To the later stage, due to the inhomogeneities of heating using microwave, to be easily caused the coking of crisp chip center, edge unseasoned completely for empty microwave drying
Phenomenon occurs.The present invention is dried and is subsequently dried using two-part micro-wave vacuum, intermediate waves vacuum infrared, it is to avoid micro-
The shortcoming of the inhomogeneities of Wave heating.
Zhang Fei, Zhang Min etc.（2010）The formula and different drying modes of crisp slices of vegetable is have studied, combined drying technique is drawn
（Micro-wave vacuum-vacuum drying）Optimal parameter：Microwave vacuum power level 2.1W/g, is segmented moisture transfer point
72 DEG C of 18.5%, VD temperature.Combined drying mode is compared with single vacuum microwave drying, vacuum drying mode simultaneously
Compared with, find compared with micro-wave vacuum product, combined drying product crispness, aberration, Vc and Chlorophyll preservation etc. all with
It is close, and sensory evaluation value be higher than micro-wave vacuum product；Compared with vacuum drying, the combined drying time shortens about
1.5h, the crispness of product, rehydration are better than all than being vacuum dried product, and its Vc and Chlorophyll preservation are than vacuum drying product point
Not high 23.4% and 25.3%.Show that vacuum microwave drying is 2W/g in microwave power simultaneously, leaf is green when vacuum is -0.07MPa
The storage rate of element reaches the storage rate of more than 60%, Vc and reaches more than 70%.And the present invention is true using micro-wave vacuum-intermediate waves
Empty infra-red drying combined drying, using intermediate waves infra-red drying rapid draing the characteristics of overcome in the document follow-up drying and use
The long shortcoming of vacuum drying time, is conducive to the preservation of nutriment, improve production efficiency.
Shang Yanyan（2011）Developmental research to crisp slices of vegetable has carried out multi-faceted investigation, it is determined that pakchoi crisp chip is most
Excellent formula and production technology, pakchoi crisp chip optimum processing formula be：Soya bean, rice, duplex baking powder, quality improver add
Dosage is followed successively by 6.2%, 45.1%, 0.15%, the 0.3% of pakchoi quality；The stock quality addition % of white granulated sugar 0.2 is pressed in addition,
The % of salt 0.4, the % of chickens' extract 0.15, the % of five-spice powder 0.02.Optimum cylinder molding technique parameter is：Drum surface temperature 126
DEG C, the r/min of drum rotation speed 1.6, pakchoi slurry moisture 64% ± 1%.Optimum heated-air drying parameter is at 95 DEG C
Baking about 85min.Cylinder is make use of to be molded and heated-air drying in this test, the production cycle is longer and production cost is higher, no
Beneficial to the preservation of nutriment.And the present invention adopts vacuum microwave-intermediate waves vacuum infrared combined drying mode, rate of drying
Hurry up and the retention rate of nutriment under vacuum is high, crispness is good, has the advantages that by contrast a lot.
Liu Chenghai, Zheng great thinker of the past etc.（2010）The microwave vacuum puffing technique and quality of blackcurrant chankings are studied.
Determine the optimal processing parameter of blackcurrant crisp chip microwave vacuum puffing：The kW of microwave power 3.35, the kPa of vacuum pressure 23,
Initial aqueous rate 35.59% and the s of expanded time 100, acquired results are：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, employ
Hot blast it is predrying to moisture 35.59%, it is long to there is drying time, the low shortcoming of nutriment retention rate.And this
Bright not predrying through hot blast, directly using micro-wave vacuum, drying time is short, and nutriment retention rate is high, more favorably
In improve production efficiency.
Because asparagus contains numerous nutrients and efficacy active component, the World Health Organization is published as " ten big health
First of vegetables ", there is " kings of vegetables " good reputation.Because the picking time of asparagus concentrates, it is short to eat the supply phase raw, under normal temperature condition only
2-4 d can be preserved, accordingly, it would be desirable to preservation class product is extending supply phase of asparagus.Such product mainly include canned asparagus spear,
Cold storing and fresh-keeping asparagus, quick-frozen asparagus etc., these are still form processing primarily now.The amount of asparagus deep processing is very little, but opens
The product sent out is relatively more.Such as chewing tablet of asparagus, asparagus beverage, asparagus preserved fruit, asparagus wine, asparagus pickles, asparagus sugar etc., also
There is enterprise and extract flavones and polysaccharose substance using asparagus and asparagus leftover bits and pieces to produce Medicines and Health Product etc., but all exist
Asparagus utilization rate is low, the wasting phenomenon such as have not been able to utilize containing abundant dietary fiber in leftover bits and pieces.According to statistics, asparagus production enterprise
The leftover bits and pieces that 25% ~ 30% can be produced in industry is taken as discarded object to slattern.Containing abundant flavones, polysaccharide in these leftover bits and pieces
The materials such as class, dietary fiber, wherein 32.3596mg/100g is reached as the content of the thin whole bamboo shoot flavones of asparagus discarded object, it is only low
In flavones content highest asparagus head-germ 34.4675mg/100g, very abundant nutriment is also contained in leftover bits and pieces bamboo shoot skin, must
The total amount for needing amino acid reaches 2830 μ g/g.The content of cellulose of fresh asparagus is 0.65% ~ 1.3%, through lignifying, fibrillatable
The old root old stem of asparagus in the content of cellulose be significantly larger than fresh asparagus, be extraordinary cellulose origin.Additionally, asparagus
Containing the nutriment in whole fresh asparagus in leftover bits and pieces, and most of nutrient contents are all high in these asparagus leftover bits and pieces
In peeling bamboo shoot, therefore adequately and reasonably using these leftover bits and pieces just seem very necessary.The present invention is exactly using these leftover bits and pieces lifes
The all-ages leisure crisp rich in bioactivators such as dietary fiber, polysaccharide and flavones is produced, the real change that realizes is given up
For treasured, have great practical and economic significance.
The content of the invention
The present invention seeks to be utilized to greatest extent using two-part vacuum microwave, intermediate waves vacuum infrared drying mode
Asparagus leftover bits and pieces the like waste come produce a kind of high microsteping that Modern human populations are highly profitable, high bioactivity material leisure it is crisp
Piece, is related to the deep processing of " kings of vegetables " asparagus, and vacuum microwave drying, intermediate waves vacuum infrared are dried production leisure food,
The utilization ways of asparagus resource are widened, and has produced a kind of high cellulose content leisure crisp.
Technical scheme：A kind of preparation method of high microsteping restructuring asparagus crisp chip, with the old root old stem of asparagus
Heel is primary raw material, preprocessed, hot water blanching, color protection, beating, and addition starch, soybean protein isolate, bean dregs make auxiliary material,
Then mixing, boiling, paving disk, water content is extremely controlled in 10%-15% after paving disk using the rapid draing of two-part micro-wave vacuum,
Then use the drying of intermediate waves vacuum infrared to water content below 5%, cooling packing makes a kind of dietary fiber content height, is rich in
The leisure food high microsteping restructuring asparagus crisp chip of bioactivator flavones, polysaccharide, 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, be cooled to room temperature with cold water after taking-up；
（3）Color retention：Asparagus section after hot water blanching is put into into normal temperature leaching in the colour protecting liquid of 6% sodium isoascorbate
Bubble 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, and Bian is beaten with interval, prevents
Only be beaten temperature it is too high destruction asparagus in nutriment, be 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（Can
To be glutinous rice starch, tapioca, farina）, 6% soybean protein isolate or bean dregs, 4% white granulated sugar, 4% black sesame
Fiber crops, 4% white sesameseed is put into boiling 6min in pot after being mixed, container top covers one layer of preservative film during boiling, prevents water
Steam liquefaction is entered in material, is stirred 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, can be in mould
Surface applies one layer of oil；
（7）Two-part micro-wave vacuum：Vacuum is adjusted to 0.085 ~ 0.09MPa, early stage unit mass microwave power
For 4 ~ 5W/g, 15min is dried；Then later stage microwave power is changed to 2 ~ 3W/g, this is because early stage material moisture is high, Ke Yichong
Point absorption microwave and realize fast dewatering, in the microwave drying later stage because material moisture is low, moisture and some dipoles point
Son can not be cmpletely absorption microwave, due to heating using microwave inhomogeneities the characteristics of can cause the distribution of material local microwave
Inequality causes some places of surface of material sallow phenomenon occur, can as far as possible solve microwave using two-part microwave drying and add
The problem of the inhomogeneities of heat.By dry materials to moisture 10% ~ 15% or so.Material takes off disk after taking out, by its cutting
Into the rectangle crisp chip of 3 × 4cm；
（8）Intermediate waves vacuum infrared is dried：By step（7）It is dried to the asparagus crisp chip of moisture 10% ~ 15% in being put into
It is dried in short-wave vacuum infrared drier, 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）The leisure crisp being dried to terminal is cooled to room temperature, vacuum packaging or nitrogen charging bag
Dress, preserves, as finished product in the shady and cool place of drying.
Step（7）The local that middle employing two-part micro-wave vacuum reduces to a certain extent microwave drying is sallow existing
As.
Step（8）Middle employing intermediate waves vacuum infrared is dried with rate of drying is fast, drying quality is good, nutriment retains
The high advantage of rate, it is used as the follow-up shortcoming for being dried and solving micro-wave vacuum inhomogeneities well.
The high microsteping restructuring asparagus crisp chip made of methods described, its dietary fiber content is high, while being rich in biologically active
Material flavones, polysaccharide, chlorophyll, wherein dietary fiber content are up to 8.35% ~ 10.27%, and per 100g crisp chips flavones 12.73 is contained
~ 16.86mg, 9.34 ~ 11.28mg of polysaccharide, chlorophyllous storage rate reaches 70% ~ 75% after processing, and crisp chip disruptive force is 1123 ~
1443g。
Beneficial effects of the present invention：
Adopt the leftover bits and pieces such as the old root old stem old leaf of asparagus manufacturing enterprise generation for primary raw material, addition starch makes it easy to
Shaping is smeared, and adds the white granulated sugar on the one hand viscosity of increase material, the on the one hand happy mouthfeel of imparting crisp chip.A certain amount of soybean
Separating albumen can increase the protein content of crisp chip, improve the nutritive value of crisp chip.A certain amount of Semen sesami nigrum, white is added simultaneously
Sesame can increase the fragrance of crisp chip, give the mouthfeel of crisp chip pleasure, and another aspect black and white sesame diffuses on crisp chip surface, can be with
Give asparagus crisp chip pleasurable outward appearance.Joint is dried using two-part vacuum microwave drying and intermediate waves vacuum infrared dry
It is dry.Two-part vacuum microwave drying：Early stage vacuum is adjusted to 0.085 ~ 0.09MPa, and unit mass microwave power is 4 ~ 5W/g,
It is dried microwave power after 15min and is changed to 2 ~ 3W/g, this is because early stage material moisture is high, can sufficiently absorbs microwave and reality
Existing fast dewatering, in the microwave drying later stage because material moisture is low, moisture and some dipole molecules can not be cmpletely
Absorption microwave, due to heating using microwave inhomogeneities the characteristics of material local microwave skewness can be caused to cause surface of material
There is sallow phenomenon in some places, and using two-part drying the inhomogeneities of heating using microwave can be as far as possible solved the problems, such as.
With vacuum microwave by dry materials to moisture 10% ~ 15% or so.Material takes off disk after taking out, and is cut into 3 × 4cm's
Then rectangle crisp chip is dried 10 ~ 15min and is dried to moisture below 5% using intermediate waves vacuum infrared, vacuum
0.085 ~ 0.09MPa, 2 ~ 4W/g of power density, 140 ~ 175mm of irradiation distance.Later-stage utilization intermediate waves vacuum infrared is dried can be with
The inhomogeneities and sallow phenomenon in vacuum microwave drying later stage are further avoided, while and can realize the rapid draing of material,
Can be very good to preserve the nutriment such as flavones, polysaccharide enriched in asparagus, obtain that a kind of crispness is good, look good, smell good and taste good, seek
Support abundant all-ages healthy leisure crisp chip.Wherein dietary fiber content is up to 8.35% ~ 10.27%, contains per 100g crisp chips
There are 12.73 ~ 16.86mg of flavones, 9.34 ~ 11.28mg of polysaccharide, chlorophyllous storage rate reaches 70 ~ 75% after processing, crisp chip fracture
Power is 1123 ~ 1443g.This method has greatly widened the Land use systems of asparagus leftover bits and pieces, under breaching simple utilization asparagus
Heel extracts the limitation that the dietary fiber of flavones polysaccharide isoreactivity material and content more horn of plenty is wasted, under solving asparagus
The situation that heel is wasted or utilization rate is low.Crisp chip processing simultaneously is dried 1h or so under vacuum, low-temperature condition completely, plus
Work cycle is short, nutrient content retention rate are high, with very big reality and economic implications, it is contemplated that will produce very big economic benefit.
Specific embodiment
Embodiment 1：A kind of preparation method of the high microsteping restructuring asparagus crisp chip of utilization asparagus leftover bits and pieces
The segment of 3 ~ 5mm is cut into after asparagus leftover bits and pieces is cleaned up, the asparagus section for segmenting is put into into 95 DEG C of heat
3 ~ 5min of blanching in water, the enzyme being passivated in asparagus is cooled to room temperature after taking out immediately afterwards with cold water.It is put into colour protecting liquid (6%
Sodium elythorbate solution) in soak at room temperature 30min, timing agitation during immersion, every 5min stir once, then take out and drain
After be put in beater and carry out beating process, beating should intermittently be beaten, and prevent the nutrients being beaten in the too high destruction asparagus of temperature
Matter, should be beaten 30s, interval 30s, to slurry it is moist.The slurry 200g being beaten is taken, 10% glutinous rice starch is added,
6% soybean protein isolate, 4% white granulated sugar, 4% Semen sesami nigrum, 4% white sesameseed, are put into boiling 6min in pot after being mixed,
Container top covers one layer of preservative film during boiling, prevents vapor liquefaction from entering in material, stirs in boiling so that starch
Fully gelatinization is complete, and the digested slurry of mixing is paved into afterwards the thin slice of 3 ~ 5mm on mould, to prevent adhesion, can be in mould
Tool face coat oil.Then two-part micro-wave vacuum is carried out：Vacuum is adjusted to 0.085 ~ 0.09MPa, early stage unit matter
Amount microwave power is 4 ~ 5W/g, is dried microwave power after 15min and is changed to 2 ~ 3W/g.Dry materials are contained to moisture with microwave vacuum
Amount is 10% ~ 15% or so.Material takes off disk after taking out, and is cut into the rectangle crisp chip of 3 × 4cm, then uses intermediate waves vacuum
10 ~ 15min of infra-red drying to moisture below 5%, 0.085 ~ 0.09MPa of vacuum, temperature be 55 DEG C of power densities 2 ~
4W/g, 140 ~ 175mm of irradiation distance.Dried crisp chip is cooled to into room temperature, is vacuum-packed or nitrogen-filled packaging, Yu Yin
The dry place of airing preserves.Gained crisp chip dietary fiber content be up to 8.35% ~ 10.27%, per 100g crisp chips contain flavones 12.73 ~
16.86mg, 9.34 ~ 11.28mg of polysaccharide, chlorophyllous storage rate reaches 70% ~ 75% after processing, and crisp chip disruptive force is 1123 ~
1443g。
Embodiment 2：A kind of preparation method of the high microsteping restructuring asparagus crisp chip of utilization asparagus leftover bits and pieces and bean dregs
Take bean curd manufacturing enterprise generation new fresh bean dreg heated-air drying to water content below 2%, use multifunctional crusher
Bean dregs are crushed, 200 mesh sieves are crossed, it is standby.The segment of 3 ~ 5mm is cut into after asparagus leftover bits and pieces is cleaned up, by what is segmented
Asparagus section is put into 3 ~ 5min of blanching in 95 DEG C of hot water, the enzyme being passivated in asparagus, and room is cooled to cold water after taking out immediately afterwards
Temperature.Soak at room temperature 30min in colour protecting liquid (6% sodium elythorbate solution) is put into, timing agitation during immersion is stirred every 5min
Mix once, to then take out be put into after draining and carry out in beater beating process, beating should intermittently be beaten, prevent from being beaten temperature too high
Nutriment in destruction asparagus, should be beaten 30s, interval 30s, to slurry it is moist.The slurry 200g being beaten is taken,
10% tapioca is added, 6% bean dregs, 4% white granulated sugar, 4% Semen sesami nigrum, 4% white sesameseed are put into pot after being mixed
Middle boiling 6min, container top covers one layer of preservative film during boiling, prevents vapor liquefaction from entering in material, stirs in boiling
Mix so that starch is fully gelatinized completely, digested slurry will be mixed and be paved on mould the thin slice of 3 ~ 5mm afterwards, to prevent from gluing
Even, two-part micro-wave vacuum can then be carried out in mold facecoat oil：Vacuum is adjusted to 0.085 ~ 0.09MPa, front
Phase unit mass microwave power is 4 ~ 5W/g, is dried microwave power after 15min and is changed to 2 ~ 3W/g.With microwave vacuum by dry materials
To moisture 10% ~ 15% or so.Material takes off disk after taking out, short in being cut into the rectangle crisp chip of 3 × 4cm and then being used
Ripple vacuum infrared is dried 10 ~ 15min to moisture below 5%, 0.085 ~ 0.09MPa of vacuum, and temperature is 55 DEG C, power
2 ~ 4W/g of density, 140 ~ 175mm of irradiation distance.Dried crisp chip is cooled to into room temperature, is vacuum-packed or nitrogen charging bag
Dress, preserves in the shady and cool place of drying.Products obtained therefrom dietary fiber content is up to 8.35% ~ 10.27%, and per 100g crisp chips flavones is contained
12.73 ~ 16.86mg, 9.34 ~ 11.28mg of polysaccharide, chlorophyllous storage rate reaches 70% ~ 75% after processing, and crisp chip disruptive force 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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| CN201410738724.6A CN104522551B (en) | 2014-12-08 | 2014-12-08 | A preparation method for high-fiber recombinant asparagus chips |
| BE2015/5392A BE1022972B1 (en) | 2014-12-08 | 2015-06-26 | Production process for fiber-rich recombined asparagus chips |
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| CN106259599B (en) * | 2016-08-16 | 2019-05-24 | 江南大学 | A method of the molding of high microsteping dough system and 3D precise Printing performance are improved by addition functional sugar |
| CN106720425A (en) * | 2016-12-05 | 2017-05-31 | 东北农业大学 | A kind of preparation method of novel freezing bean curd |
| GB2559436B (en) * | 2017-07-07 | 2019-08-28 | Frito Lay Trading Co Gmbh | Snack food manufacture |
| CN109892600A (en) * | 2017-12-07 | 2019-06-18 | 贺州学院 | A kind of preparation method of blueness lemon taste Chinese yam crisp chip |
| CN108174911B (en) * | 2017-12-26 | 2021-03-19 | 广西壮族自治区农业科学院农产品加工研究所 | Preparation method of dried pearl plums |
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| CN109699976B (en) * | 2019-03-01 | 2022-01-18 | 江南大学 | Method for making high-brittleness mashed potato crisp chips with red rose petals |
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| CN110604172A (en) * | 2019-10-29 | 2019-12-24 | 安徽工程大学 | Asparagus-potato mixed recombinant crisp chip drying and sterilizing device and crisp chip preparation method |
| CN111920018A (en) * | 2020-08-14 | 2020-11-13 | 江西师范大学 | Preparation method of instant high-calcium fish sausage |
| CN112088935A (en) * | 2020-10-19 | 2020-12-18 | 宜宾西华大学研究院 | Bamboo shoot coating preservation method |
| CN113412918A (en) * | 2021-04-07 | 2021-09-21 | 广州昊然微波设备有限公司 | Microwave production process of fruit crisp chips |
| CN113142518B (en) * | 2021-05-06 | 2023-06-09 | 石河子大学 | Processing method of crisp fruit and vegetable slices and three-stage belt type infrared dryer suitable for same |
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| CA1217376A (en) * | 1982-12-28 | 1987-02-03 | Kazumitsu Taga | Dehydrated food product and method of producing same |
| JPH09191859A (en) * | 1996-01-22 | 1997-07-29 | Houdenshiya:Kk | Production of fish-paste cake cracker |
| US7993693B2 (en) * | 2006-07-19 | 2011-08-09 | Frito-Lay Trading Company Gmbh | Process for making a healthy snack food |
| US20080181995A1 (en) * | 2007-01-31 | 2008-07-31 | Warnock Food Products, Inc. | Method of frying and drying sliced vegetables |
| US20100215826A1 (en) * | 2009-02-26 | 2010-08-26 | Frito-Lay Trading Company Gmbh | Snack Cracker and Method for Making Same |
| CN101690569A (en) * | 2009-10-09 | 2010-04-07 | 江西省博邦综合农业产业化有限公司 | Processes for making asparagus powder and asparagus chewable tablets |
| CN101919521B (en) * | 2009-12-23 | 2012-04-18 | 河北科技师范学院 | Asparagus food and processing process thereof |
| CN101816398B (en) * | 2010-04-07 | 2012-11-21 | 集美大学 | Preparation method of microwave vacuum puffing pumpkin chips |
| CN101999609B (en) * | 2010-10-28 | 2012-09-05 | 江南大学 | Method for making potato-fruit recombinant mixed crispy chips |
| PL2713772T3 (en) * | 2011-05-26 | 2017-08-31 | Unilever N.V. | A process for preparing a dehydrated food composition |
| CN102551168B (en) * | 2012-02-29 | 2013-07-17 | 青岛农业大学 | High-fiber instant asparagus ultramicro-powder beverage and preparation method thereof |
| CN103750214A (en) * | 2013-12-31 | 2014-04-30 | 刘禾青 | Cucumber-flavor potato chips and preparation method thereof |
| CN103907844A (en) * | 2014-03-26 | 2014-07-09 | 上海应用技术学院 | Production method of freeze-dried carrot crisp chips |
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