CN104543290B - A kind of preparation method of peach crisp chip - Google Patents
A kind of preparation method of peach crisp chip Download PDFInfo
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- CN104543290B CN104543290B CN201410818166.4A CN201410818166A CN104543290B CN 104543290 B CN104543290 B CN 104543290B CN 201410818166 A CN201410818166 A CN 201410818166A CN 104543290 B CN104543290 B CN 104543290B
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Abstract
The invention discloses a kind of preparation method of peach crisp chip.It comprises the following steps：(1) penetrating fluid is dipped in after peach is cut into slices carries out permeating and dewatering treatment, that is, obtain the peach piece of permeating and dewatering；(2) the peach piece of permeating and dewatering is carried out predrying, that is, obtains pre-dried peach piece；(3) in the Bulking tank that pre-dried peach piece is placed in after heating up, pressure difference expansion drying of pulsing is carried out, i.e., Bulking tank is pressurized, and carry out pressurize, pressure release then is carried out to Bulking tank；At least 1 time pulsation pressure difference expansion drying is carried out, that is, obtains expanded peach piece；(4) expanded peach piece is vacuum dried in Bulking tank, that is, is obtained peach crisp chip.The present invention has advantages below：Peach crisp chip puffed degree is high, brittleness is high, and sugariness is suitable；Using the treatment of malt liquid glucose permeating and dewatering, the color and luster of peach piece can be retained, without adding other food additives；The inventive method is simple to operate, easily controllable and with low cost.
Description
Technical field
The present invention relates to a kind of preparation method of peach crisp chip, belong to food processing technology field.
Background technology
Peach (Peach), Classification system is Amygdalus persica Linn, peach category, the rose family, in China existing 4,000
The cultivation history in year.To 2012, up to 770,000 hectares, yield occupied first place in the world the cultivated area of China peach up to 12,000,000 tons.
Peach has preferable nutritive value and healthcare function, its pulp sweet acid, warm in nature, plays the role of to promote the production of body fluid, invigorates blood circulation, disperse accumulations, can solve tired
Quench the thirst, driving away summer heat is reduced phlegm and internal heat, can also Constipation, hepatosplenomegaly.But peach belongs to climacteric type fruit, and picking time focuses mostly on
There is double respiratory climacterics and ethylene evolution peak in summer high temperature high humidity season, after harvesting, thin skin meat is soft, and after-ripening is rapid, intolerant to
Storing.Due to the special physiological property of Peach fruits, in Chan Tao big countries of the world, processing peach occupies very big proportion, but China is main
Based on eating raw, peach processing output only accounts for the 13% of raw material total output, it is difficult to meet the market demand.Peach processing in the market is produced
Product are less, predominantly peach juice drink and peach can etc..Therefore it is that China's peach resources advantage is converted into product deep processing to be carried out to peach
The strong approach of product advantage and economic advantages.
Current drying peach flake products turn into the new lover in market, because its have it is long, easy to carry etc. without season limit, storage period
Feature, it is just guiding a new Fruit quality direction.Therefore need to start with from peach property of raw material, solution dries peach crisp chip and deposits
Mouthfeel it is partially hard, puffed degree is poor the problems such as.
The content of the invention
It is an object of the invention to provide a kind of preparation method of peach crisp chip, the puffed degree of peach crisp chip prepared by the present invention is high,
Brittleness is high, it is not necessary to add food additives；Preparation method of the present invention is simple, it is easy to control.
The preparation method of the peach crisp chip that the present invention is provided, comprises the following steps：
(1) penetrating fluid is dipped in after peach is cut into slices carries out permeating and dewatering treatment, obtains the peach piece of permeating and dewatering；
(2) the peach piece of the permeating and dewatering is carried out predrying, obtains pre-dried peach piece；
(3) in the Bulking tank that the pre-dried peach piece is placed in after heating up, at least 1 time pulsation pressure difference flash distillation is carried out dry
It is dry, obtain expanded peach piece；The pulsation pressure difference expansion drying includes being pressurized the Bulking tank, then carries out pressurize, so
Pressure release is carried out to the Bulking tank afterwards；
(4) the expanded peach piece is vacuum dried in Bulking tank, is obtained the peach crisp chip.
Above-mentioned preparation method, in step (1), the thickness of the peach section can be 7.5~9.5mm, concretely 9mm；
Can specifically be cut into that 9mm is thick, a diameter of 2cm using Kubo peach.
Above-mentioned preparation method, in step (1), the penetrating fluid can for maltose solution, sucrose solution, fructose soln or
Glucose solution, the preferred maltose solution of penetrating fluid；
The mass concentration of the penetrating fluid can be 10.0~15.0%, concretely 10%；
The peach section can be 1 with the mass ratio of the penetrating fluid：5~10, concretely 1：5；
The temperature of the permeating and dewatering treatment can be 20~28 DEG C, and concretely 25 DEG C, the time is 2.5~4.0h, specifically
Can be 3h.
Above-mentioned preparation method, in step (2), the predrying use heated-air drying or intermediate waves infra-red drying；
The temperature of the air drying methods can be 70~85 DEG C, and concretely 80 DEG C, wind speed is 1.5~2.5m/s, tool
Body can be 2m/s, and the time is 3~4h, concretely 3h；
The drying temperature of the intermediate waves infra-red drying can be 70~80 DEG C, and the time can be 50~60min.
Above-mentioned preparation method, through pre-dried peach piece described in step (2) quality moisture content can for 25.0~
40.0%, concretely 35%.
Above-mentioned preparation method, in step (3), the temperature of the Bulking tank after the intensification can be 85~95 DEG C, specifically may be used
It is 90 DEG C；
Pressure after the Bulking tank supercharging can be 0.1~0.5MPa, concretely 0.2MPa；The time of the pressurize can
It is 10~20min, concretely 10min；
Pressure after the Bulking tank pressure release can be 0.0090~0.0098MPa.Concretely 0.0095MPa；
When being pressurized to the Bulking tank, also including to being passed through air, carbon dioxide and/or nitrogen in the Bulking tank
The mode of gas is pressurized, and is concretely passed through air.
Above-mentioned preparation method, in step (3), the number of times for carrying out the pulsation pressure difference expansion drying can be 1~5 time, tool
Body can be 1 time.
Above-mentioned preparation method, in step (4), the vacuum drying temperature can be 60~70 DEG C, concretely 60 DEG C,
Pressure is 0.0090~0.0098MPa, concretely 0.0095MPa, and the time is 2~4h, concretely 2h.
Above-mentioned preparation method, through vacuum drying described in step (4) until the quality moisture content of the peach crisp chip can be
5.0~8.0%, concretely 7.5%.
Present invention also offers peach crisp chip prepared by above-mentioned preparation method.
In the present invention, also include before step (1)：The step of selecting, clean, remove the peel and be enucleated, concretely selects new
Kubo peach fresh, without insect pest, then cleans up, removed the peel and stoning treatment.
The present invention has advantages below：
(1) the peach crisp chip product puffed degree that obtains of the present invention is high, brittleness is high, and sugariness is suitable.
(2) the use of malt liquid glucose is penetrating fluid using the treatment of permeating and dewatering in the present invention, the color and luster of peach piece can be retained,
The food additives such as other color stabilizers or antioxidant need not be added.
(3) the inventive method is simple to operate, easily controllable and with low cost, for permeating and dewatering treatment penetrating fluid in reality
Can be recycled in the production of border, the consumption of energy is not increased.
Specific embodiment
Experimental technique used in following embodiments is conventional method unless otherwise specified.
Material used, reagent etc. in following embodiments, unless otherwise specified, commercially obtain.
In following embodiments, peach is the Kubo peach that Pinggu district plucks；
Electric heating constant-temperature blowing drying box (DHG-9123A) is purchased from the grand experimental facilities Co., Ltd of Nereid；
Pulsation pressure difference flash drying equipment (QDPH1021) is purchased from Tianjin Qin De new materials Science and Technology Ltd.；
Food texture measurement (TA.XT2i/50) is purchased from Stable Micro Systems companies of Britain；
Slicer (FA-200) is purchased from Guangdong Province Nanhai City De Feng heating equipments factory；
Maltose, sucrose, fructose, glucose are purchased from Guilin along one's purpose in coming Food Co., Ltd.
Embodiment 1, using maltose solution permeating and dewatering prepare peach crisp chip
First, the preparation of peach crisp chip
(1) pretreatment of peach：
Kubo peach fresh, without insect pest is selected, is then cleaned up, removed the peel and be enucleated, will be long with slicer
Protect peach and be cut into the thick peach pieces of 9mm, the peach piece after cutting is cut into the disk of unified a diameter of 2cm with mould afterwards.
(2) permeating and dewatering treatment：The peach piece that step (1) is obtained is dipped in the maltose solution that mass concentration is 10%
Row permeating and dewatering treatment, peach piece is 1 with the mass ratio of the maltose solution that mass concentration is 10%：5, the temperature of permeating and dewatering treatment
It is 25 DEG C to spend, and time of penetration is 3h, that is, obtain the peach piece of infiltration treatment.
(3) it is predrying：The peach piece of step (2) infiltration treatment is placed in hot air drier and is dried, heated-air drying temperature
Degree is set as 80 DEG C, and wind speed is set as 2m/s, and drying time is set as 3h, that is, obtain the predrying peach that quality moisture content is 35%
Piece.
(4) pulsation pressure difference expansion drying：Peach piece of the step (3) after predrying is put into Bulking tank, expanded temperature is warming up to
It is 90 DEG C to spend, and being filled with air makes the pressure of Bulking tank increase to 0.2Mpa, under this condition pressurize 10min.Then, open expanded
Tank pressure relief valve carries out pressure release, and the pressure moment in Bulking tank is down to 0.0095Mpa, carries out 1 pulsation pressure difference expansion drying, peach
Piece obtains expanded peach piece in the process by rapid expanded.
(5) it is vacuum dried：The temperature of Bulking tank is reduced to 60 DEG C, pressure is 0.0095Mpa, drying time is 2h, is obtained final product
To the peach crisp chip that quality moisture content is 7.5%.
(6) post-process：The peach crisp chip that will be obtained is packed using inflated with nitrogen.
2nd, the measure of the puffed degree of peach crisp chip and brittleness
(1) assay method of puffed degree：Volume displaced method is filled using superfine quartz sand, specially：
Take 100ml graduated cylinders and be wherein placed with 50ml superfine quartz sands, 3 are placed in graduated cylinder by fresh peaches section, fully shaking,
Shake up, superfine quartz sand is filled sample, read the volume V of quartz sand in now graduated cylinder1, unit is ml, remembers V1- 50=V0.Will
3 peach crisp chips prepared by the present invention are placed in the graduated cylinder equipped with 50ml superfine quartz sands, fully shaking, shake up graduated cylinder, are made ultra-fine
Quartz sand fills sample, reads the volume V of quartz sand in now graduated cylinder2, unit is ml, remembers V2- 50=Ve.The calculating of puffed degree
Formula can be expressed as：Puffed degree=Ve/V0。
(2) assay method of brittleness：Using food texture measurement determination method, specially：
The peach crisp chip sample prepared through the present invention is placed in food texture measurement, carries out brittleness measure.The present invention is determined to prepare
The parameter of food texture measurement of peach crisp chip be set to：From P50 probes, probe pattern is resistance measurement, and selection mode is fortune
Line mode, early stage test speed is 2.0mm/s, and detection speed is 1.0m/s, and late detection speed 2.0mm/s, detection is specially
50.0%, triggering dynamics is 100g.The number at the peak that test result is produced represents that unit is individual.
As shown in table 1, it is the puffed degree and the measurement result of brittleness of peach crisp chip prepared by the present invention.
The puffed degree and brittleness testing result of the peach crisp chip of table 1
Comparative example 1, the maltose solution permeating and dewatering of different osmotic concentrations prepare peach crisp chip
The fresh Kubo peach of batch same as Example 1 is chosen, (one) is identical in preparing the method for peach crisp chip and applying example 1,
Difference is that the maltose solution that mass concentration in step (2) is 10% is replaced with into following scheme：
Option A：Process without the treatment of percolating solution permeating and dewatering, directly carries out hot air drying step；
Option b：Mass concentration is 30% maltose solution；
Scheme C：Mass concentration is 50% maltose solution.
Puffed degree according to (two) peach crisp chip in embodiment 1 is identical with the assay method of brittleness.
As shown in table 2, it is the puffed degree and the measurement result of brittleness of the peach crisp chip prepared in comparative example 1.
The puffed degree and brittleness testing result of peach crisp chip prepared by the option A of table 2, B, C
Note：Lowercase a, b and c represent that the otherness between group is obvious in table.
As shown in Table 2, it is peach crisp chip prepared by the treatment of 10% maltose solution permeating and dewatering through mass concentration in embodiment 1
Puffed degree be respectively increased 47.67%, 55.67% and 49.06% compared with option A, option b and scheme C, its brittleness is respectively increased
13.64%, 25.42% and 56.25%.It follows that the puffed degree and brittleness of the peach crisp chip prepared in the embodiment of the present invention 1
The puffed degree and brittleness of the peach crisp chip prepared after apparently higher than option A, option b and scheme C treatment, it is seen then that the embodiment of the present invention 1
The middle puffed degree and brittleness that peach crisp chip product can be significantly improved using 10% maltose solution infiltration treatment.
Comparative example 2, different percolating solution permeating and dewatering treatment
The fresh Kubo peach of batch same as Example 1 is chosen, (one) is identical in preparing the method for peach crisp chip and applying example 1,
Difference is that the maltose solution that mass concentration in step (2) is 10% is replaced with into following scheme：
Scheme I：Sucrose solution；
Scheme II：Fructose soln；
Scheme III：Glucose solution.
Puffed degree according to (two) peach crisp chip in embodiment 1 is identical with the assay method of brittleness.
As shown in table 3, it is the puffed degree and the measurement result of brittleness of the peach crisp chip prepared in comparative example 2.
The puffed degree and brittleness testing result of peach crisp chip prepared by table 3 scheme I, II, III
Note：Lowercase a, b and c represent that the otherness between group is obvious in table.
As shown in Table 3, it is peach crisp chip prepared by the treatment of 10% maltose solution permeating and dewatering through mass concentration in embodiment 1
Puffed degree be respectively increased 141.22%, 216.00% and 195.32% compared with scheme I, scheme II and scheme III, its brittleness point
13.50%, 212.50% and 53.06% is not improve.It follows that the puffed degree and brittleness of the peach crisp chip of present invention preparation are bright
The aobvious peach crisp chip prepared higher than scheme I, scheme I and the treatment of scheme III.It can be seen that, 10% maltose is utilized in the embodiment of the present invention 1
Peach crisp chip prepared by liquid infiltration treatment can significantly improve the puffed degree and brittleness of peach crisp chip product.
Claims (8)
1. a kind of preparation method of peach crisp chip, comprises the following steps：
(1) penetrating fluid is dipped in after peach is cut into slices carries out permeating and dewatering treatment, obtains the peach piece of permeating and dewatering；
The penetrating fluid is maltose solution；
The mass concentration of the penetrating fluid is 10.0%~15.0%；
The peach section and the mass ratio of the penetrating fluid are 1：5~10；
The temperature of the permeating and dewatering treatment is 20 DEG C~28 DEG C, and the time is 2.5~4.0h；
(2) the peach piece of the permeating and dewatering is carried out predrying, obtains pre-dried peach piece；
The predrying use air drying methods or intermediate waves infra-red drying；
The temperature of the air drying methods is 70~85 DEG C, and wind speed is 1.5~2.5m/s, and the time is 3.0~4.0h；
The drying temperature of the intermediate waves infra-red drying is 70~80 DEG C, and the time is 50~60min；
(3) in the Bulking tank that the pre-dried peach piece is placed in after heating up, at least 1 time pulsation pressure difference expansion drying is carried out, is obtained
To expanded peach piece；The pulsation pressure difference expansion drying includes being pressurized the Bulking tank, then carries out pressurize, then to institute
Stating Bulking tank carries out pressure release；
(4) the expanded peach piece is vacuum dried in Bulking tank, is obtained the peach crisp chip.
2. preparation method according to claim 1, it is characterised in that：In step (1), the thickness of the peach section is 7.5
~9.5mm.
3. preparation method according to claim 1 and 2, it is characterised in that：Through pre-dried peach piece described in step (2)
Quality moisture content is 25.0~40.0%.
4. preparation method according to claim 3, it is characterised in that：In step (3), the temperature of the Bulking tank after the intensification
Spend is 85~95 DEG C；
Pressure after the Bulking tank supercharging is 0.1~0.5MPa；The time of the pressurize is 10~20min；
Pressure after the Bulking tank pressure release is 0.0090~0.0098MPa；
When being pressurized to the Bulking tank, also including to being passed through air, carbon dioxide and/or nitrogen in the Bulking tank
Mode is pressurized.
5. preparation method according to claim 4, it is characterised in that：In step (3), the pulsation pressure difference flash distillation is carried out dry
Dry number of times is 1~5 time.
6. preparation method according to claim 5, it is characterised in that：In step (4), the vacuum drying temperature is 60
~70 DEG C, pressure is 0.0090~0.0098MPa, and the time is 2.0~4.0h.
7. preparation method according to claim 6, it is characterised in that：Through vacuum drying described in step (4) until described
The quality moisture content of peach crisp chip is 5.0~8.0%.
8. the peach crisp chip that prepared by the preparation method any one of claim 1-7.
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Families Citing this family (9)
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| CN106262082B (en) * | 2016-08-15 | 2019-06-04 | 中国农业科学院农产品加工研究所 | Improve the method and apple crisp slices of apple crisp slices puffed degree |
| CN107484818A (en) * | 2017-09-20 | 2017-12-19 | 江苏维乐益生食品科技有限公司 | A kind of preparation method of dehydrated vegetables crisp chip |
| CN110301510A (en) * | 2018-03-27 | 2019-10-08 | 江苏省农业科学院 | A kind of combined drying method improving macaque peach crisp expansion rate |
| CN109329390A (en) * | 2018-09-30 | 2019-02-15 | 芜湖县兰馨油桃种植专业合作社 | A kind of preparation method that nectarine is dry |
| CN109170686A (en) * | 2018-11-16 | 2019-01-11 | 湖南吉祥食品有限公司 | A kind of instant day lily and preparation method thereof |
| CN109170687A (en) * | 2018-11-16 | 2019-01-11 | 湖南吉祥食品有限公司 | Instant day lily of expanded type and preparation method thereof |
| CN112674366B (en) * | 2020-12-23 | 2022-03-29 | 山东省农业机械科学研究院 | Fruit and vegetable infrared pressure difference puffing and drying equipment and process |
| CN112753751A (en) * | 2020-12-31 | 2021-05-07 | 江苏省奥谷生物科技有限公司 | Preparation method of natural dried fruit and vegetable |
| CN114403279A (en) * | 2022-02-25 | 2022-04-29 | 皖西学院 | Preparation method of peach crisp chips and impregnation liquid used by same |
Family Cites Families (2)
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| CN100490672C (en) * | 2006-12-18 | 2009-05-27 | 中国农业科学院农产品加工研究所 | Puffed peach and its making process |
| CN100584214C (en) * | 2007-06-15 | 2010-01-27 | 广东富味制果厂有限公司 | Tropical fruit and vegetable crisp slices and preparation method thereof |
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