CN104886506A - Explosion puffed purple sweet potato crisps at variable temperature and pressure difference and a preparation method thereof - Google Patents
Explosion puffed purple sweet potato crisps at variable temperature and pressure difference and a preparation method thereof Download PDFInfo
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- CN104886506A CN104886506A CN201510242257.2A CN201510242257A CN104886506A CN 104886506 A CN104886506 A CN 104886506A CN 201510242257 A CN201510242257 A CN 201510242257A CN 104886506 A CN104886506 A CN 104886506A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 238000004880 explosion Methods 0.000 title abstract description 13
- 244000017020 Ipomoea batatas Species 0.000 title abstract 6
- 235000002678 Ipomoea batatas Nutrition 0.000 title abstract 6
- 230000001007 puffing effect Effects 0.000 claims abstract description 29
- 238000001816 cooling Methods 0.000 claims abstract description 14
- 244000061456 Solanum tuberosum Species 0.000 claims description 99
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 99
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 206010033546 Pallor Diseases 0.000 claims description 16
- 230000008961 swelling Effects 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 12
- 238000004806 packaging method and process Methods 0.000 claims description 11
- 238000010257 thawing Methods 0.000 claims description 10
- 241000238631 Hexapoda Species 0.000 claims description 6
- 241000607479 Yersinia pestis Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
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- 229910052757 nitrogen Inorganic materials 0.000 claims description 6
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- 238000010792 warming Methods 0.000 claims description 6
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- 238000000034 method Methods 0.000 abstract description 8
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- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses explosion puffed purple sweet potato crisps at variable temperature and pressure difference and a preparation method thereof. The preparation method is as follows: pretreating purple sweet potatoes, and putting the purple sweet potatoes into explosion puffing pots to perform explosion puffing technology at variable temperature and pressure difference, thereby obtaining the end products. The explosion puffing technology is as follows: firstly, heating the explosion puffing pots to a temperature of 80-100 DEG C, stagnating heating for 10-30 minutes; instantly lowering the pressure in the explosion puffing pots to -0.01 MPa, performing explosion puffing under vacuum state for 1-3 times; cooling the explosion puffing pots to 60-75 DEG C, maintaining the vacuum state and temperature for 60-180 minutes to reach a moisture content of 3-6%; then cooling the explosion puffing pots to a temperature of 40-60 DEG C, and maintaining the vacuum state for 15-45 minutes, thereby obtaining the end products. The method preserves nutrient substances of raw materials to the maximum extent, and the explosion puffed purple sweet potato crisps have good quality and crisp texture. The prepared explosion puffed purple sweet potato crisps not only can be directly used as late-model, green, natural leisure food, but also can be deployed into products with different flavors according to market demands.
Description
Technical field
The present invention relates to crisp of purple-colored potato, particularly relate to crisp of a kind of changing temperature-pressure-difference and puffing purple-colored potato and preparation method thereof.
Background technology
Purple-colored potato, also known as purple potato, black potato, black potato, belong to Solanaceae annual herb plant, potato shape is oblong, and eye is less, and pericarp and pulp are purple.Purple-colored potato has very high edibility and health-care efficacy, according to surveying and determination, every hectogram purple-colored potato is containing 2.3 grams, protein, 0.1 gram, fat, carbohydrate 16.5g, calcium 11mg, iron 1.20mg, phosphorus 64mg, potassium 342mg, magnesium 22.9mg, carrotene 0.01mg, thiamine 0.1mg, riboflavin 0.03mg, nicotinic acid 0.40mg, vitamin C 16.00mg.Purple-colored potato is except the basic nutrition composition possessed contained by normal potato, also be rich in natural water-soluble colorants anthocyanidin, contained anthocyanidin has very strong non-oxidizability, be safeguard human health the most directly, one of the safest, the most effective free radical scavenger, the health-care efficacy such as the existence of anthocyanidin makes purple-colored potato have anti-ageing, anti-cancer, lipopenicillinase, build up health.But purple-colored potato not easily stores, very easily germinate, the potato after germination is poisonous, can reduce the nutritive value of potato like this, and meanwhile, purple-colored potato converted products kind is few.
Changing temperature-pressure-difference and puffing is expanded also known as non-fried, explode expanded, airflow puffing or microbulking etc., belongs to a kind of novel, environmental protection, energy-conservation explosion puffing drying technology.This combine with technique heated-air drying and vacuum drying advantage, the fruit and vegetable dryness product produced by this technology, there is green natural, nutritious, unique flavor, quality are crisp, the feature such as instant, can be used for producing novel, natural green puffed leisure food, fruit vegetable nutrient powder, as the condiment of food convenient for production or the raw material of novel healthy food.The fruit and vegetable dilated product of non-fried is described as " 21st century food " by international food circle, and added value is high, generally rises in value 3 ~ 5 times, and the market demand capacity is very big, has broad application prospects.
Summary of the invention
The object of this invention is to provide a kind of new purple-colored potato processing method, and the Product Green produced is natural, nutritious, unique flavor, quality are crisp, crisp of the changing temperature-pressure-difference and puffing purple-colored potato of instant and preparation method thereof.
The preparation method of crisp of changing temperature-pressure-difference and puffing purple-colored potato provided by the present invention, comprises the steps:
A () is selected without insect pest, without the fresh purple-colored potato germinateed and unabroken figure is homogeneous;
B the purple-colored potato picked out cleans, removes the peel, cuts into slices by ();
(c) the purple-colored potato sheet of cutting is placed in mass percentage concentration be 0.1% ~ 0.3% citric acid colour protecting liquid soak 20 ~ 30min carry out color retention;
D () is placed in boiling water blanching 1 ~ 2min by protecting the purple-colored potato sheet after look;
(e) by after the purple-colored potato sheet cooling after blanching, freezing 12h under the condition at being placed in-18 DEG C, then be placed in room temperature and naturally thaw;
F Bulking tank is warming up to swelling temperature by () is 80 ~ 100 DEG C, and pressure is normal pressure, and the purple-colored potato sheet after thawing is put into Bulking tank, stagnates 10 ~ 30min, makes purple-colored potato sheet temperature consistent with temperature in Bulking tank;
G () keeps swelling temperature in step (a), pressure in Bulking tank is down to vacuum state instantaneously and carries out expanded, vacuum is-0.01MPa, expanded 1 ~ 3 time;
H () is 60 ~ 75 DEG C in the described vacuum state borehole cooling of step (b) to evacuation temperature, keeping described vacuum state and temperature 60 ~ 180min to find time, is 3 ~ 6% to purple-colored potato crisp moisture content;
I temperature in Bulking tank, under the described vacuum state of step (b), is down to 40 ~ 60 DEG C by (), keep 15 ~ 45min;
J pressure recover in Bulking tank to normal pressure, is closed Bulking tank by (), by crisp of purple-colored potato taking-ups after expanded, cooling, to pack, to obtain final product.
Preferably, the thickness of described section is 2 ~ 3mm to such scheme.
Such scheme preferably, in described changing temperature-pressure-difference and puffing, in described step (f), swelling temperature is 80 ~ 90 DEG C, dead time is 10 ~ 20min, in described step (h), evacuation temperature is 60 ~ 70 DEG C, evacuated time is 120 ~ 150min, is cooled to 45 ~ 50 DEG C in described step (i), keeps 15 ~ 25min.
Preferably, described cooling, packaging are that crisp of purple-colored potato after expanded is naturally cooled to 28-32 DEG C to such scheme, then according to its shape size, carry out class wrapping, and packaging adopts nitrogen-filled packaging or ordinary packing.
The invention also discloses crisp of changing temperature-pressure-difference and puffing purple-colored potato prepared by said method.
Compared with prior art, the beneficial effect that the present invention has is:
The method utilizing changing temperature-pressure-difference and puffing to prepare crisp of purple-colored potato provided by the present invention, compares traditional heated-air drying, remains the nutriment in raw material dramatically, and quality is better, and with short production cycle, energy utilization rate is high.Do not add pigment and other additives etc. in technical process, product color is good, and quality is crisp, is of high nutritive value simultaneously.Crisp of the expanded purple-colored potato utilizing method provided by the present invention to prepare both directly as novel, green, natural leisure food, also can be deployed into the product of different taste according to market demand.
Accompanying drawing explanation
Fig. 1 is the process chart of the crisp piece preparation method of changing temperature-pressure-difference and puffing purple-colored potato of the present invention.
Detailed description of the invention
Below in conjunction with accompanying drawing, the present invention is described in further detail, can implement according to this with reference to description word to make those skilled in the art.
As shown in Figure 1, changing temperature-pressure-difference and puffing dry technology provided by the present invention is prepared the technological process of crisp of purple-colored potato and is:
(1) raw material is selected: select without insect pest, without the fresh purple-colored potato germinateed and unabroken figure is homogeneous;
(2) clean: purple-colored potato clear water step (1) chosen is cleaned;
(3) remove the peel: the purple-colored potato after step (2) is cleaned, remove the peel with instrument;
(4) cut into slices: the purple-colored potato after step (3) being removed the peel carries out slicing treatment, and the thickness of section is 2 ~ 3mm;
(5) look is protected: the purple-colored potato sheet after step (4) cutting is placed in 0.1 ~ 0.3% citric acid (mass percentage concentration) colour protecting liquid and soaks 20 ~ 30min;
(6) blanching: step (5) is protected the purple-colored potato sheet after look and is placed in boiling water blanching 1 ~ 2min;
(7) freeze thawing: after the purple-colored potato sheet cooling after step (6) blanching, freezing 12h under the condition at being placed in-18 DEG C, then be placed in room temperature and naturally thaw;
(8) changing temperature-pressure-difference and puffing is dry: Bulking tank being warming up to swelling temperature is 80 ~ 100 DEG C, be preferably 80 ~ 90 DEG C, pressure is normal pressure, purple-colored potato sheet after step (7) freeze thawing is put into Bulking tank, stagnate 10 ~ 30min, be preferably 10 ~ 20min, make purple-colored potato sheet temperature consistent with temperature in Bulking tank, keep described swelling temperature, pressure in Bulking tank is down to vacuum state instantaneously to carry out expanded, vacuum is-0.01MPa, expanded 1 ~ 3 time, under described vacuum state, being cooled to evacuation temperature is 60 ~ 75 DEG C, be preferably 60 ~ 70 DEG C, keep described vacuum state and temperature 60 ~ 180min, be preferably 120 ~ 150min, be 3 ~ 6% to purple-colored potato crisp moisture content, continue to keep described vacuum state, open Bulking tank cool circulation water, temperature in Bulking tank is down to 40 ~ 60 DEG C, be preferably 40 ~ 50 DEG C, keep 15 ~ 45min, be preferably 15 ~ 25min, obtain crisp of expanded purple-colored potato,
(9) deliver from godown: by pressure recover in Bulking tank to normal pressure, close Bulking tank, by crisp of the purple-colored potato taking-up after expanded for step (8);
(10) cool, pack: crisp of purple-colored potato after step (9) being delivered from godown naturally cools to about 30 DEG C, then according to its shape size, carries out class wrapping, packaging adopts nitrogen-filled packaging or ordinary packing.
Embodiment one
(1) raw material is selected: select without insect pest, without the fresh purple-colored potato germinateed and unabroken figure is homogeneous;
(2) clean: purple-colored potato clear water step (1) chosen is cleaned;
(3) remove the peel: the purple-colored potato after step (2) is cleaned, remove the peel with instrument;
(4) cut into slices: the purple-colored potato after step (3) being removed the peel carries out slicing treatment, and slice thickness is 2mm;
(5) look is protected: the purple-colored potato sheet after step (4) cutting is placed in 0.2% citric acid (mass percentage concentration) colour protecting liquid and soaks 20min;
(6) blanching: step (5) is protected the purple-colored potato sheet after look and is placed in boiling water blanching 2min;
(7) freeze thawing: after the purple-colored potato sheet cooling after step (6) blanching, freezing 12h under the condition at being placed in-18 DEG C, then be placed in room temperature and naturally thaw;
(8) changing temperature-pressure-difference and puffing is dry: Bulking tank being warming up to swelling temperature is 80 DEG C, pressure is normal pressure, purple-colored potato sheet after step (7) freeze thawing is put into Bulking tank, stagnate 10min, make purple-colored potato sheet temperature consistent with temperature in Bulking tank, keep described swelling temperature, pressure in Bulking tank is down to vacuum state instantaneously to carry out expanded, vacuum is-0.01MPa, expanded 3 times, under described vacuum state, being cooled to evacuation temperature is 65 DEG C, keep described vacuum state and temperature 120min, be 4.13% to purple-colored potato crisp moisture content, continue to keep described vacuum state, open Bulking tank cool circulation water, temperature in Bulking tank is down to 50 DEG C, keep 20min, obtain crisp of expanded purple-colored potato,
(9) deliver from godown: by pressure recover in Bulking tank to normal pressure, close Bulking tank, by crisp of the purple-colored potato taking-up after expanded for step (8);
(10) cool, pack: crisp of purple-colored potato after step (9) being delivered from godown naturally cools to about 30 DEG C, according to its shape size, nitrogen-filled packaging is carried out in classification.
(11) organoleptic detection: be placed on by crisp tested of expanded purple-colored potato on clean blank sheet of paper, with the naked eye directly observe color and luster, form, smell its smell, tastes flavour, and detects its physical and chemical index.Result is as shown in table 1.
Table 1 embodiment one testing result
Embodiment two
(1) raw material is selected: select without insect pest, without the fresh purple-colored potato germinateed and unabroken figure is homogeneous;
(2) clean: purple-colored potato clear water step (1) chosen is cleaned;
(3) remove the peel: the purple-colored potato after step (2) is cleaned, remove the peel with instrument;
(4) cut into slices: the purple-colored potato after step (3) being removed the peel carries out slicing treatment, and slice thickness is 2mm;
(5) look is protected: the purple-colored potato sheet after step (4) cutting is placed in 0.3% citric acid (mass percentage concentration) colour protecting liquid and soaks 20min;
(6) blanching: step (5) is protected the purple-colored potato sheet after look and is placed in boiling water blanching 1min;
(7) freeze thawing: after the purple-colored potato sheet cooling after step (6) blanching, freezing 12h under the condition at being placed in-18 DEG C, then be placed in room temperature and naturally thaw;
(8) changing temperature-pressure-difference and puffing is dry: Bulking tank being warming up to swelling temperature is 85 DEG C, pressure is normal pressure, purple-colored potato sheet after step (7) freeze thawing is put into Bulking tank, stagnate 10min, make purple-colored potato sheet temperature consistent with temperature in Bulking tank, keep described swelling temperature, pressure in Bulking tank is down to vacuum state instantaneously to carry out expanded, vacuum is-0.01MPa, expanded 2 times, under described vacuum state, being cooled to evacuation temperature is 60 DEG C, keep described vacuum state and temperature 120min, be 3.76% to purple-colored potato crisp moisture content, continue to keep described vacuum state, open Bulking tank cool circulation water, temperature in Bulking tank is down to 50 DEG C, keep 15min, obtain crisp of expanded purple-colored potato.
(9) deliver from godown: by pressure recover in Bulking tank to normal pressure, close Bulking tank, by crisp of the purple-colored potato taking-up after expanded for step (8);
(10) cool, pack: crisp of purple-colored potato after step (9) being delivered from godown naturally cools to about 30 DEG C, according to its shape size, nitrogen-filled packaging is carried out in classification.
(11) organoleptic detection: be placed on by crisp tested of expanded purple-colored potato on clean blank sheet of paper, with the naked eye directly observe color and luster, form, smell its smell, tastes flavour, and detects its physical and chemical index.Result is as shown in table 2.
Table 2 embodiment two testing result
Embodiment three
(1) raw material is selected: select without insect pest, without the fresh purple-colored potato germinateed and unabroken figure is homogeneous;
(2) clean: purple-colored potato clear water step (1) chosen is cleaned;
(3) remove the peel: the purple-colored potato after step (2) is cleaned, remove the peel with instrument;
(4) cut into slices: the purple-colored potato after step (3) being removed the peel carries out slicing treatment, and slice thickness is 3mm;
(5) look is protected: the purple-colored potato sheet after step (4) cutting is placed in 0.3% citric acid (mass percentage concentration) colour protecting liquid and soaks 20min;
(6) blanching: step (5) is protected the purple-colored potato sheet after look and is placed in boiling water blanching 2min;
(7) freeze thawing: after the purple-colored potato sheet cooling after step (6) blanching, freezing 12h under the condition at being placed in-18 DEG C, then be placed in room temperature and naturally thaw;
(8) changing temperature-pressure-difference and puffing is dry: Bulking tank being warming up to swelling temperature is 100 DEG C, pressure is normal pressure, purple-colored potato sheet after step (7) freeze thawing is put into Bulking tank, stagnate 10min, make purple-colored potato sheet temperature consistent with temperature in Bulking tank, keep described swelling temperature, pressure in Bulking tank is down to vacuum state instantaneously to carry out expanded, vacuum is-0.01MPa, expanded 1 time, under described vacuum state, being cooled to evacuation temperature is 60 DEG C, keep described vacuum state and temperature 120min, be 3.27% to purple-colored potato crisp moisture content, continue to keep described vacuum state, open Bulking tank cool circulation water, temperature in Bulking tank is down to 45 DEG C, keep 20min, obtain crisp of expanded purple-colored potato.
(9) deliver from godown: by pressure recover in Bulking tank to normal pressure, close Bulking tank, by crisp of the purple-colored potato taking-up after expanded for step (8);
(10) cool, pack: crisp of purple-colored potato after step (9) being delivered from godown naturally cools to about 30 DEG C, according to its shape size, nitrogen-filled packaging is carried out in classification.
(11) organoleptic detection: be placed on by crisp tested of expanded purple-colored potato on clean blank sheet of paper, with the naked eye directly observe color and luster, form, smell its smell, tastes flavour, and detects its physical and chemical index.Result is as shown in table 3.
Table 3 embodiment three testing result
Claims (5)
1. a preparation method for crisp of changing temperature-pressure-difference and puffing purple-colored potato, is characterized in that comprising the steps:
A () is selected without insect pest, without the fresh purple-colored potato germinateed and unabroken figure is homogeneous;
B the purple-colored potato picked out cleans, removes the peel, cuts into slices by ();
(c) the purple-colored potato sheet of cutting is placed in mass percentage concentration be 0.1% ~ 0.3% citric acid colour protecting liquid soak 20 ~ 30min carry out color retention;
D () is placed in boiling water blanching 1 ~ 2min by protecting the purple-colored potato sheet after look;
(e) by after the purple-colored potato sheet cooling after blanching, freezing 12h under the condition at being placed in-18 DEG C, then be placed in room temperature and naturally thaw;
F Bulking tank is warming up to swelling temperature by () is 80 ~ 100 DEG C, and pressure is normal pressure, and the purple-colored potato sheet after thawing is put into Bulking tank, stagnates 10 ~ 30min, makes purple-colored potato sheet temperature consistent with temperature in Bulking tank;
G () keeps swelling temperature in step (a), pressure in Bulking tank is down to vacuum state instantaneously and carries out expanded, vacuum is-0.01MPa, expanded 1 ~ 3 time;
H () is 60 ~ 75 DEG C in the described vacuum state borehole cooling of step (b) to evacuation temperature, keeping described vacuum state and temperature 60 ~ 180min to find time, is 3 ~ 6% to purple-colored potato crisp moisture content;
I temperature in Bulking tank, under the described vacuum state of step (b), is down to 40 ~ 60 DEG C by (), keep 15 ~ 45min;
J pressure recover in Bulking tank to normal pressure, is closed Bulking tank by (), by crisp of purple-colored potato taking-ups after expanded, cooling, to pack, to obtain final product.
2. the preparation method of crisp of a kind of changing temperature-pressure-difference and puffing purple-colored potato as claimed in claim 1, it is characterized in that, the cooling of described step (j), packaging are that crisp of purple-colored potato after expanded is naturally cooled to 28-32 DEG C, again according to its shape size, carry out class wrapping, packaging adopts nitrogen-filled packaging or ordinary packing.
3. the preparation method of crisp of a kind of changing temperature-pressure-difference and puffing purple-colored potato as claimed in claim 1, is characterized in that, the thickness of described section is 2 ~ 3mm.
4. the preparation method of crisp of a kind of changing temperature-pressure-difference and puffing purple-colored potato as claimed in claim 2, it is characterized in that, in described step (f), swelling temperature is 80 ~ 90 DEG C, dead time is 10 ~ 20min, in described step (h), evacuation temperature is 60 ~ 70 DEG C, evacuated time is 120 ~ 150min, is cooled to 45 ~ 50 DEG C in described step (i), keeps 15 ~ 25min.
5. crisp of expanded purple-colored potato prepared by the preparation method of crisp of a kind of changing temperature-pressure-difference and puffing purple-colored potato as described in as arbitrary in Claims 1 to 4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510242257.2A CN104886506A (en) | 2015-05-13 | 2015-05-13 | Explosion puffed purple sweet potato crisps at variable temperature and pressure difference and a preparation method thereof |
Applications Claiming Priority (1)
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| CN106213310A (en) * | 2016-08-01 | 2016-12-14 | 云南省农业科学院质量标准与检测技术研究所 | A kind of non-fired potato block and preparation method thereof |
| CN106235133A (en) * | 2016-08-01 | 2016-12-21 | 云南省农业科学院质量标准与检测技术研究所 | A kind of low-temperature frying potato block and preparation method thereof |
| CN106616593A (en) * | 2016-11-22 | 2017-05-10 | 常州思宇知识产权运营有限公司 | Method for preparing crisp fruit and vegetable chips |
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| CN110876466A (en) * | 2019-12-23 | 2020-03-13 | 广西壮族自治区农业科学院 | Pitaya residue and seed puffed crisp chip and processing method thereof |
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| CN107173727A (en) * | 2017-03-14 | 2017-09-19 | 刘喜丹 | The crisp bar of durian and its processing method |
| CN107173743A (en) * | 2017-03-14 | 2017-09-19 | 刘喜丹 | Cassava crisp chip and its processing method |
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| CN110326759A (en) * | 2019-08-16 | 2019-10-15 | 青海省农林科学院 | A kind of processing method of fresh-cut jerusalem artichoke crisp chip |
| CN110876466A (en) * | 2019-12-23 | 2020-03-13 | 广西壮族自治区农业科学院 | Pitaya residue and seed puffed crisp chip and processing method thereof |
| CN110876466B (en) * | 2019-12-23 | 2023-07-21 | 广西壮族自治区农业科学院 | Dragon fruit dreg and seed puffed crisp chips and processing method thereof |
| CN111903939A (en) * | 2020-08-13 | 2020-11-10 | 河南科技大学 | Processing method of Chinese yam crisp chips |
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