CN105285789A - Processing method of instant primary taste pumpkin chips without any additives - Google Patents
Processing method of instant primary taste pumpkin chips without any additives Download PDFInfo
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- CN105285789A CN105285789A CN201510585663.9A CN201510585663A CN105285789A CN 105285789 A CN105285789 A CN 105285789A CN 201510585663 A CN201510585663 A CN 201510585663A CN 105285789 A CN105285789 A CN 105285789A
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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Abstract
The present invention discloses a processing method of instant primary taste pumpkin chips without adding any additives. The processing method uses pumpkins as raw materials, the pumpkins are selected, cleaned and peeled, subjected to flesh removal and cut into slices; the pumpkin slices are initially subjected to ultra low-temperature quick-freezing process, and subjected to microwave curing and forced air drying to a wet basis moisture content of 5%-12%, thereby obtaining the instant primary taste pumpkin chips without adding any additives. The prepared products are high in retention rates of nutritional components, full in shape, free of burns, bright orange in color, sweet and crisp in taste, easy to digest and convenient to carry so that the pumpkin chips can be enjoyed at any time, anywhere; the products have no any additives, and have pure nature, health, safety and other advantages; the preparation method is simple in operation, healthy and environmental-friendly, low in operation cost and high in energy utilization rate, and help to promote the deep-processing and increase the added value of the pumpkins.
Description
Technical field
The present invention relates to agricultural product---the deep processing of pumpkin, is specifically related to a kind of processing method without adding instant original flavor pumpkin chips.
Background technology
Pumpkin popular name pumpkin, pumpkin, golden melon are 1 year herbaceous plant that overgrows.Pumpkin fruit is nutritious, is wherein rich in starch, protein, carrotene, Cobastab, vitamin C and the composition such as calcium, phosphorus.Pumpkin not only has higher edibility, and has very important dietary function.Carry according to " the southern regions of the Yunnan Province book on Chinese herbal medicine ": pumpkin is warm in nature, and taste is sweet nontoxic, enters spleen, stomach two warp, energy moistening lung qi-benefitting, row of reducing phlegm is dense, and expelling parasite is detoxified, and controls and coughs Zhichuan, treats lung carbuncle and constipation, and has the effect such as diuresis, beauty treatment.In recent years, there are some researches show successively, pumpkin has treatment hypertrophy of the prostate (pumpkin seeds can control hypertrophy of the prostate), prevents prostate cancer, prevents and treats artery sclerosis and gastric mucosa ulcer, controls the effect such as diabetes, the inducing decomposition of calculi.Pumpkin is extensively planted in China, and be a kind of high-yield crop, per mu yield can reach 2000 ~ 3000kg/ mu, and it is generally ripe in 7 ~ September.Fresh pumpkin is not easily preserved and is transported, and being carried out drying is alleviate selling pressure, extends a kind of important measures of its supply phase.At present, the converted products of pumpkin mainly contains pumpkin powder, pumpkin pie, pumpkin beverage, and market there is no the instant real pumpkin chips sale without adding.
Summary of the invention
The object of the present invention is to provide a kind of processing method without adding instant original flavor pumpkin chips, its product colour prepared is uniform crocus, taste and sweet mouthfeel is crisp, be easy to digestion, be easy to carry, eater can be enjoyed whenever and wherever possible; Product does not use any additive, has the advantages such as natural, healthy, safe; Preparation method is simple, health environment-friendly, production cost are low, and can improve the quality of products.
For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of processing method without adding instant original flavor pumpkin chips, and its concrete procedure of processing is as follows:
(1) raw material selection: selection not damaged, ripe pumpkin are raw material;
(2) clean: with earth and the impurity on running water cleaning removing pumpkin surface;
(3) peeling and cutting: after removing muskmelon pedicel, epidermis and melon pulp, thinly slice with slicer;
(4) super low temperature quick frozen: by the pumpkin slice freezing 1h ~ 4h in-80 DEG C ~-20 DEG C refrigerator-freezers cut;
(5) microwave ripening: the pumpkin slice after freezing is placed on microwave dish with high fiery rapid aging;
(6) forced air drying: pumpkin slice single flat slaking eased back is layered on dividing plate, inserts air dry oven, being dried to moisture wet basis is 5% ~ 12%;
(7) pack: after product cooling, adopt high-barrier food-grade aluminum foil compound bag to pack immediately, to ensure the brittleness of product.
Further, the thickness of the pumpkin slice described in step (3) is 2mm ~ 6mm.
Further, the microwave power of the microwave rapid aging described in step (5) is 500 ~ 1200W, and the time is 1 ~ 4min.
Further, the forced air drying temperature described in step (6) is 60 DEG C ~ 90 DEG C.
The invention has the advantages that: before slaking, take low-temperature quick-freezing process, make the little ice crystal that quantity of formation in raw material is many, be evenly distributed, the Surface hardened layer of pumpkin slice in dry run can be reduced and degree of subsiding; Adopt microwave ripening efficient quick, effectively can suppress the generation of raw pumpkin slice enzymatic browning, and remove pumpkin slice dried " raw taste ", the nutritional labeling in the natural colored of pumpkin and raw material can be retained preferably; In addition, operating room's homogeneous temperature of forced air drying, be easy to temperature control, heat utilization efficiency high, simple to operate, easy to maintenance, dry that cost is low, clean environment firendly, contribute to the market competitiveness improving dried pumpkin goods.
Product nutritional labeling retention rate prepared by the inventive method is high, form is full, nothing burn, color are uniform crocus, taste and sweet mouthfeel is crisp, be easy to digestion, is easy to carry, eater can be enjoyed whenever and wherever possible; Product does not use any additive, has the advantages such as natural, healthy, safe; Preparation method is simple to operate, health environment-friendly, running cost are low, capacity usage ratio is high, helps lend some impetus to the deep processing of pumpkin, improves the added value of pumpkin.
Detailed description of the invention
For allowing above-mentioned feature and advantage of the present invention become apparent, special embodiment below, is described in detail below, but the present invention is not limited to this.
Embodiment 1:
Select not damaged, ripe pumpkin be raw material, after the earth on running water cleaning removing pumpkin surface and impurity, remove muskmelon pedicel, epidermis and melon pulp, be then cut into the thin slice of 2mm thickness with slicer, then in-60 DEG C of refrigerator-freezers freezing 1h.The pumpkin slice freezed is placed on microwave dish, after 800W power microwave stove rapid aging 4min, its single flat is layered on dividing plate, insert 65 DEG C of air dry ovens, being dried to moisture wet basis is 5% ~ 12%, after product cooling, adopt high-barrier food-grade aluminum foil compound bag to pack immediately, to ensure the brittleness of product.
Embodiment 2:
Select not damaged, ripe pumpkin be raw material, after the earth on running water cleaning removing pumpkin surface and impurity, remove muskmelon pedicel, epidermis and melon pulp, be then cut into the thin slice of 4mm thickness with slicer, then in-40 DEG C of refrigerator-freezers freezing 2h.The pumpkin slice freezed is placed on microwave dish, with 1000W power rapid aging 3min, its single flat is layered on dividing plate, insert 75 DEG C of air dry ovens, being dried to moisture wet basis is 5% ~ 12%, after product cooling, adopt high-barrier food-grade aluminum foil compound bag to pack immediately, to ensure the brittleness of product.
Embodiment 3:
Select not damaged, ripe pumpkin be raw material, after the earth on running water cleaning removing pumpkin surface and impurity, remove muskmelon pedicel, epidermis and melon pulp, be then cut into the discoid pumpkin slice of 6mm thickness with slicer, then in-80 DEG C of refrigerator-freezers freezing 3h.The pumpkin slice freezed is placed on microwave dish, with 1000W power rapid aging 4min, its single flat is layered on dividing plate, insert 90 DEG C of air dry ovens, being dried to moisture wet basis is 5% ~ 12%, after product cooling, adopt high-barrier food-grade aluminum foil compound bag to pack immediately, to ensure the brittleness of product.
Subjective appreciation method is adopted to the original flavor pumpkin chips obtained by embodiment 1-3, from mouthfeel, form, smell, color and luster four aspects, and press smell mouthfeel (40%), form (20%), smell (20%), color and luster (20%), mark to often criticizing pumpkin chips, each experiment total score 100 points.Test, by 10 18 ~ 50 years old experimenters, evaluation marking is carried out to it, get the final score of average mark as each experiment of 10 people, every mark is added the sensory evaluation scores (see table 1) being product.
Table 1 sensory evaluation standard scale
Each embodiment experimental result is as follows:
Table 2 experimental result table
Original flavor pumpkin chips is added to the nothing obtained by embodiment 1-3 and adopts its brittleness of TAXTplus type instrumental test, use puncture probe model D-1452, probe diameter 4mm, puncture speed 10cm/min, bottom gap 1mm.Choose the surge pressure ρ of piercing process
max(in industry, also claim peak force F
max) assess the brittleness of crisp.Each embodiment experimental result is as follows:
Table 3 experimental result table
The foregoing is only preferred embodiment of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (4)
1., without a processing method of adding instant original flavor pumpkin chips, it is characterized in that comprising the following steps:
(1) raw material selection: selection not damaged, ripe pumpkin are raw material;
(2) clean: with earth and the impurity on running water cleaning removing pumpkin surface;
(3) peeling and cutting: after muskmelon pedicel, epidermis and melon pulp, be cut into pumpkin slice with slicer;
(4) super low temperature quick frozen: by the pumpkin slice freezing 1 ~ 4h in the refrigerator-freezer of-80 DEG C ~-20 DEG C cut;
(5) microwave ripening: the pumpkin slice after freezing is placed on microwave dish with high fiery rapid aging;
(6) forced air drying: pumpkin slice single flat slaking eased back is layered on dividing plate, inserts air dry oven, being dried to moisture wet basis is 5% ~ 12%;
(7) pack: after product cooling, adopt high-barrier food-grade aluminum foil compound bag to pack immediately.
2. the processing method of a kind of instant original flavor pumpkin chips according to claim 1, is characterized in that: described in step (3), the thickness of pumpkin slice is 2mm ~ 6mm.
3. the processing method of a kind of instant original flavor pumpkin chips according to claim 1, is characterized in that: the microwave power of the high fiery rapid aging of microwave described in step (5) is 500 ~ 1200W, and the time is 1 ~ 4min.
4. the processing method of a kind of instant original flavor pumpkin chips according to claim 1, is characterized in that: forced air drying temperature described in step (6) is 60 DEG C ~ 90 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510585663.9A CN105285789A (en) | 2015-09-15 | 2015-09-15 | Processing method of instant primary taste pumpkin chips without any additives |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510585663.9A CN105285789A (en) | 2015-09-15 | 2015-09-15 | Processing method of instant primary taste pumpkin chips without any additives |
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| CN105285789A true CN105285789A (en) | 2016-02-03 |
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| CN201510585663.9A Pending CN105285789A (en) | 2015-09-15 | 2015-09-15 | Processing method of instant primary taste pumpkin chips without any additives |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1891072A (en) * | 2005-07-08 | 2007-01-10 | 湖南农业大学 | Potato crisp utilizing micro wave processing and its processing method |
| CN102742797A (en) * | 2012-07-05 | 2012-10-24 | 福建农林大学 | Processing method for instant crisp pumpkin chip |
-
2015
- 2015-09-15 CN CN201510585663.9A patent/CN105285789A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1891072A (en) * | 2005-07-08 | 2007-01-10 | 湖南农业大学 | Potato crisp utilizing micro wave processing and its processing method |
| CN102742797A (en) * | 2012-07-05 | 2012-10-24 | 福建农林大学 | Processing method for instant crisp pumpkin chip |
Non-Patent Citations (3)
| Title |
|---|
| 屈淑平等: "《籽用南瓜优质高效栽培关键技术》", 31 August 2008, 黑龙江科学技术出版社 * |
| 王邵林等: "《微波食品工程》", 31 July 1994, 机械工业出版社 * |
| 赵丽芹等: "《园艺产品贮藏加工学》", 30 September 2009, 中国轻工业出版社 * |
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Application publication date: 20160203 |
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