CN104799211B - The preparation method of Kiwi berry crisp chip - Google Patents

Abstract

A kind of preparation method of Kiwi berry crisp chip is provided, utilize " soft " fruit that accumulating and process meaning are lost caused by storing improper or other reasons, using the roasting mode of low high and low temperature, chankings is placed in quickly cooling storehouse and freezed by baking after terminating, last vacuum dehydration.Using the present invention it is not only with short production cycle, energy consumption is low, and make chankings be not likely to produce burn, be gelatinized, surface quality hardening phenomena such as, dried product quality condition is good, and any food additives are not added in process, it is the pollution-free food of environment protection health, there is higher practical value.

Description

The preparation method of Kiwi berry crisp chip

Technical field

The invention belongs to food processing technology field, and in particular to a kind of preparation method of Kiwi berry crisp chip.

Background technology

Kiwi berry vitamin C content comes out at the top in fruit, and a Kiwi berry can provide people vitamin C on the one More than twice of demand, it is described as " king of Vc ".It is Kiwi berry nutritious comprehensive, abundant, it is indispensable heavy containing some human bodies Material is wanted, therefore, to keeping health, preventing and curing diseases, it is important to have the function that.More edible Kiwi berry can prevent old bone Matter is loose；Suppress deposition of the cholesterol in Wall of Artery, so as to prevent and treat artery sclerosis, myocardial function can be improved, prevent and treat heart disease Deng.There are many kinds of Kiwi fruit health food to be selected for consumer on the market, but its complex manufacturing technology, and macaque can not be kept The intrinsic flavor of peach, too many chemical addition agent is put into many preserved kiwi fruits, human body hundred is done harm to and none is sharp.At present The main processing mode of Kiwi berry is to be processed into carambola juice, Yangtao wine and make preserved kiwi fruit, and it adds Work mode is single.In addition, the berry of Actinidia thin skin succulence, and to ethylene-sensitive, harvest time again on the occasion of high temperature season, Fruit easily becomes soft rot after adopting, and has a strong impact on the development of Kiwi berry planting industry.If fresh fruit is processed into time the half of dehydration into Product, just it is provided with good storage property.Therefore the process technology of Kiwi berry is studied, the Kiwi berry in fully utilization China is provided Source, improving agricultural product economic value has important realistic meaning.The method dried currently used for Kiwi berry mainly has vacuum cold Lyophilized dry, heated-air drying and microwave drying etc..Wherein, the dried product quality of vacuum freeze drying is good, and Kiwi berry can be kept original Color, shape, nutritional ingredient preserves preferable, but equipment investment is big, production cycle length, high energy consumption；Heated-air drying exists dry The problems such as dry efficiency and energy utilization rate are low, dried product is of poor quality；Micro-wave vacuum is to utilize microwave energy under vacuum Carry out material dries processing, and it is made material inside and outside while heated up to be formed to the whole of material using the strong characteristic of microwave penetration power Body heats, and shortens drying time, while makes moisture rapid evaporation at a lower temperature under vacuum conditions, enables material in low temperature Under the conditions of be dried, reduce the oxidation reaction of material, still, completely using micro-wave vacuum equally also easily produce burning Phenomena such as burnt, gelatinization, be easily caused pyrolytic damage product quality, occur burning, be gelatinized, Surface hardened layer phenomena such as.

The content of the invention

Present invention solves the technical problem that：A kind of preparation method of Kiwi berry crisp chip is provided, using because storage is improper or it " soft " fruit of accumulating and process meaning is lost caused by its reason, is tied using the roasting mode of low-high-low temperature, and in baking Chankings is placed in quickly cooling storehouse after beam and freezed, last vacuum dehydration.

The technical solution adopted by the present invention：The preparation method of Kiwi berry crisp chip, includes following step：

1）Raw material：Feel but not soft rotten fruit are taken, rejects the rotten part of breakdown of fruit, and rinsed well with clear water；

2）Peeling section：The epidermis of fruit is removed by hand, and thickness is defined to see corium, and anti-oxidant place need not be done after peeling Reason, artificial section, thickness 7-8mm;

3）Pendulum：The chankings cut is manually uniformly spread in stainless steel Dropbox, and Dropbox is placed on rack, fruit Piece is put can not be overstocked, and space should be left between chankings, with sharp hot-air circulation, accelerates moisture content effusion；

4）Baking：The rack for setting chankings is pushed into drying room, and initial temperature is 50-55 DEG C, rack is pushed away after drying 3-4 hours Go out drying room, turn over chankings by hand, to prevent chankings adhesion Dropbox, after the completion of flaps, drying room temperature is risen to 65-70 DEG C, it is small to dry 4-5 When, chankings is tack-free to be defined to hold, and is then cooled to 50 DEG C, continues to dry 1-2 hours and terminates to toast, releases rack, dry in the air naturally To room temperature；

5）Freezing：The chankings to dry in the air to room temperature is poured into food Turnround basket, delivers to quickly cooling storehouse, freezing room temperature should be controlled -18 Between to -30 DEG C, chankings central temperature is set to reach -18 DEG C；

6）Vacuum dehydration：Chankings after freezing need not solve cold, can direct plunge into dehydrating kettle, and dehydration mediators are edible palm Oil, vacuum are 75-80 kPas, 95-105 DEG C of temperature, 25 minutes time, de-oiling time 5-8 point, 2000 revs/min of de-oiling rotating speed；

7）Sorting：Chankings after dehydration, by size, color and luster sorted and packaged, nothing basically identical with a collection of middle size, color and luster Impurity；

8）Weigh：Positive minus tolerance is controlled in 10-20g by the net content expressed in packaging bag；

9）Packaging：It is finished product well to return soft packaging of aluminium foil bag using anti-moisture absorption.

The present invention compared with prior art the advantages of：

1st, using " soft " fruit that accumulating and process meaning are lost caused by storing improper or other reasons as raw material, become give up into Treasured, orchard worker's loss is minimized；

2nd, using the roasting mode of low-high-low temperature, with short production cycle, energy consumption is low, be not likely to produce burn, be gelatinized, surface Phenomena such as quality is hardened, dried product quality condition is good；

3rd, chankings is placed in quickly cooling storehouse and freezed by baking after terminating, and last vacuum dehydration, not only improves production efficiency, and The chankings produced is crisp, sweet and sour taste, has higher edibility；

4th, any food additives are not added in process, are the pollution-free foods of environment protection health, there is higher practicality Value.

Embodiment

A kind of embodiment of the present invention is described below.

The preparation method of Kiwi berry crisp chip, includes following step：

1）Raw material：Feel but not soft rotten fruit are taken, rejects the rotten part of breakdown of fruit, and rinsed well with clear water； So-called have feel but not soft rotten fruit refers to soft kiwifruit fruit（It is commonly called as feel Kiwi berry）, it is the macaque that freezer inspection stores The mushy fruit that peach is rejected（Essence is not soft, there is certain degree of hardness）, and store whole storehouse or big portion fruit caused by improper or other reasons Consolidation " soft ", edible, but accumulating and process meaning are lost, such " soft " fruit is substantially all at present outwells, and causes orchard worker to pass through Ji is suffered heavy losses；

2）Peeling section：The epidermis of fruit is removed by hand, and thickness is defined to see corium, and anti-oxidant place need not be done after peeling Reason, artificial section, thickness 7-8mm;

3）Pendulum：The chankings cut is manually uniformly spread in stainless steel Dropbox, and Dropbox is placed on rack, fruit Piece is put can not be overstocked, and space should be left between chankings, with sharp hot-air circulation, accelerates moisture content effusion；

4）Baking：The rack for setting chankings is pushed into drying room, and initial temperature is 50-55 DEG C, rack is pushed away after drying 3-4 hours Go out drying room, turn over chankings by hand, to prevent chankings adhesion Dropbox, after the completion of flaps, drying room temperature is risen to 65-70 DEG C, it is small to dry 4-5 When, chankings is tack-free to be defined to hold, and is then cooled to 50 DEG C, continues to dry 1-2 hours and terminates to toast, releases rack, dry in the air naturally To room temperature；Baking temperature need to follow low-high-low principle；

5）Freezing：The chankings to dry in the air to room temperature is poured into food Turnround basket, delivers to quickly cooling storehouse, freezing room temperature should be controlled -18 Between to -30 DEG C, chankings central temperature is set to reach -18 DEG C；

6）Vacuum dehydration：Chankings after freezing need not solve cold, can direct plunge into dehydrating kettle, and dehydration mediators are edible palm Oil, vacuum are 75-80 kPas, 95-105 DEG C of temperature, 25 minutes time, de-oiling time 5-8 point, 2000 revs/min of de-oiling rotating speed；

7）Sorting：Chankings after dehydration, by size, color and luster sorted and packaged, nothing basically identical with a collection of middle size, color and luster Impurity；

8）Weigh：Positive minus tolerance is controlled in 10-20g by the net content expressed in packaging bag；

9）Packaging：It is finished product well to return soft packaging of aluminium foil bag using anti-moisture absorption.

Finished product requirement：

1）Sense organ requirement：It is khaki, it is crisp, sweet and sour taste, free from extraneous odour, it is visible by naked eyes exogenous impurity.

2）Physicochemical requirements：Oil content≤15%, other indexs meet QB2076-95 fruit and vegetable crisp chip standards.

3）Any food additives are not added in process, are the pollution-free foods of environment protection health.

Above-described embodiment, simply presently preferred embodiments of the present invention, is not used for limiting the scope of the present invention, therefore all with this The equivalence changes that content described in invention claim is done, it all should be included within scope of the invention as claimed.

Claims (1)

1. the preparation method of Kiwi berry crisp chip, it is characterised in that be made up of following step：

1）Raw material：Feel but not soft rotten fruit are taken, rejects the rotten part of breakdown of fruit, and rinsed well with clear water；

2）Peeling section：The epidermis of fruit is removed by hand, thickness is defined by seeing corium, and anti-oxidant treatment need not be done after peeling, Artificial section, thickness 7-8mm;

3）Pendulum：The chankings cut is manually uniformly spread in stainless steel Dropbox, and Dropbox is placed on rack, chankings pendulum Putting can not be overstocked, and space should be left between chankings, with sharp hot-air circulation, accelerates moisture content effusion；

4）Baking：The rack for setting chankings is pushed into drying room, and initial temperature is 50-55 DEG C, rack release is dried after drying 3-4 hours Room, chankings is turned over by hand, to prevent chankings adhesion Dropbox, after the completion of flaps, drying room temperature is risen to 65-70 DEG C, dries 4-5 hours, with Hold that chankings is tack-free is defined, be then cooled to 50 DEG C, continue to dry 1-2 hours and terminate to toast, release rack, dry in the air naturally to room Temperature；

5）Freezing：The chankings to dry in the air to room temperature is poured into food Turnround basket, delivers to quickly cooling storehouse, freezing room temperature should be controlled -18 to -30 Between DEG C, chankings central temperature is set to reach -18 DEG C；

6）Vacuum dehydration：Chankings after freezing need not solve cold, can direct plunge into dehydrating kettle, and dehydration mediators are edible palm oil, Vacuum is 75-80 kPas, 95-105 DEG C of temperature, 25 minutes time, de-oiling time 5-8 point, 2000 revs/min of de-oiling rotating speed；

7）Sorting：Chankings after dehydration, by size, color and luster sorted and packaged, free from admixture basically identical with a collection of middle size, color and luster；

8）Weigh：Positive minus tolerance is controlled in 10-20g by the net content expressed in packaging bag；

9）Packaging：It is finished product well to return soft packaging of aluminium foil bag using anti-moisture absorption.