CN105325961A - Method for making purple yam chips through microwave vacuum low-temperature oil bath dehydration technology - Google Patents
Method for making purple yam chips through microwave vacuum low-temperature oil bath dehydration technology Download PDFInfo
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- CN105325961A CN105325961A CN201510719644.0A CN201510719644A CN105325961A CN 105325961 A CN105325961 A CN 105325961A CN 201510719644 A CN201510719644 A CN 201510719644A CN 105325961 A CN105325961 A CN 105325961A
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Abstract
The invention discloses a method for making purple yam chips through a microwave vacuum low-temperature oil bath dehydration technology (VODT). The method includes the steps that fresh purple yam is cleaned, peeled and cut into chips, the chips are blanched for 30-120 s in water at the temperature of 95 DEG C-100 DEG C, spray cooling is carried out, and the chips are contained on a plate and frozen quickly for 24 h at the temperature of minus 35 DEG C; the thoroughly frozen purple yam chips are contained in a polytetrafluoroethylene material frame, the material frame is moved into a microwave vacuum low-temperature oil bath dehydration integrated machine, vacuumizing is carried out until the pressure is 0.095-0.098 Mpa, microwave heating is started until oil temperature rises to 80-105 DEG C, the material frame is soaked in hot oil to be heated, and water contained in the purple yam chips is greatly sublimated and evaporated for 20-25 min; after oil boiling becomes weaker, oil temperature rises again, the vacuum degree is stabilized at 0.095-0.097 Mpa, the hot oil in a kettle is pumped by an oil pump to a storage tank for use, and the material frame is centrifuged at the speed of 100-300 rpm for 2-5 min to remove oil on the surfaces of the purple yam chips; after centrifugation is stopped, the purple yam chips are taken out, seasoning is mixed while the purple yam chips are hot to obtain needed flavor through blending, and finished products are obtained after cooling and packaging. The produced purple yam chips can keep the color, the fragrance and nutrient ingredients of purple yam well, is fragrant, crispy, tasty and good in mouthfeel, and is leisure food having good market prospects.
Description
Technical field
The invention belongs to food processing field, particularly one adopts the method for the fragrant taro bar of microwave vacuum low-temperature oil bath dehydration (VODT) fabrication techniques, is specifically related to adopt microwave vacuum low-temperature oil bath dehydration (VODT) technology to realize the dewatering process of fragrant taro bar processing.
Background technology
Vacuum and low temperature oil bath dehydration (VODT) technology, also known as vacuum frying, is the newer foods processing technique of of growing up from upper world the seventies, starts to introduce domestic in the nineties in last century.This technology principle that mainly boiling point of moisture declines in food under vacuum realizes the food-dewatering under high vacuum cryogenic conditions, and being mainly used in the processing of fruits and vegetables class raw material at present, is the main process of fruit and vegetable crisp chip.This technology processing temperature is lower, can preserve the nutritional labeling in raw-food material well, avoids the carcinogenic harmful substances such as the acrylamide of the fried generation of high temperature, and processing the product fat content obtained low, not oxidizable, is the healthy food of low-fat low-calorie.This Integration ofTechnology vacuum low temperature dewatering and fried advantage, the feature of the product both produced, can be widely used in the processing of plurality of raw materials.The product produced under the state of high vacuum low oxygen content not fugitive color, variable color and oxidation, can keep the color that food is own better.
In traditional vacuum and low temperature oil bath dehydration technique, the main steam that adopts is as thermal source, and garden stuff processing factory needs to be equipped with boiler, for the manufacturer only having a few complete equipment that some are small-sized, adds cost of investment and the operating cost of enterprise.Meanwhile, adopt Steam Heating through repeatedly heat conversion, the thermal efficiency is low, and energy consumption is relatively high, having a narrow range of temperature between vapor (steam) temperature and oil temperature, and heat transfer efficiency reduces, and needs to be equipped with large-area heat exchanger, adds equipment investment.For improving above shortcoming, meet client's needs, microwave technology and vacuum and low temperature oil bath dehydration (VODT) technology organically combine by the present invention, are applied to the processing technology of VODT equipment.Adopt the fragrant taro bar of the present invention's processing, significantly reduce the equipment investment of especially little factory of manufacturer, reduce production cost, the fragrant taro bar produced is compared with the steam-heated old equipment of employing, more crisp, production cycle shortens, both there is the advantage of traditional vacuum and low temperature oil bath dehydration (VODT) technology converted products, not containing the acrylic amide carcinogen that high temperature process easily produces, fat content is low, much lower compared with the fish rod that heat is fried with high temperature of the same type, has again better economic benefit, equipment investment is few, and production cost is low.
Adopt microwave vacuum low-temperature oil bath dehydration (VODT) technology to compare with traditional VODT technology to have the following advantages: a. equipment investment is few, reduces the investment risk of enterprise; B. shorten single pot of production cycle, improve productivity ratio, effectively reduce production cost, strengthen the competitiveness of product in market; C. the fragrant taro bar produced is more crisp, and mouthfeel is better; D. have the advantage of traditional VODT product, frying temperature is low, additive-free, does not produce the carcinogenic components such as the acrylamide brought due to high temperature, be conducive to health, product fat content is low, and calorific value is low, eaten and not easily got fat, not easily causing three height, is a kind of up-and-coming healthy food.
Summary of the invention
The technical barrier that quasi-solution of the present invention is determined is to provide a kind of method adopting the fragrant taro bar of microwave vacuum low-temperature oil bath dehydration (VODT) fabrication techniques, the method is in conjunction with microwave technology and traditional vacuum and low temperature oil bath dehydration processing technology, feature according to vacuum and low temperature oil bath dehydration (VODT) technology utilizes microwave as thermal source, reduce the equipment investment of especially midget plant of factory, accelerate firing rate, improve the dewatering speed of fragrant taro bar, shorten the production cycle.The fragrant taro bar adopting the present invention to make is more crisp, mouthfeel is better, and have the advantage of traditional VODT product, frying temperature is low, additive-free, do not produce the carcinogenic components such as the acrylamide brought due to high temperature, be conducive to health, product fat content is low, calorific value is low, eaten and not easily got fat, not easily causing three height, is a kind of up-and-coming healthy food.
For solving above-mentioned technical barrier, the technical solution used in the present invention is as follows:
A kind of method adopting the fragrant taro bar of microwave vacuum low-temperature oil bath dehydration (VODT) fabrication techniques, the method comprises the steps:
(1) fresh fragrant taro cleaning peeling, slitting: fresh fragrant taro hairbrush-cleaning machine cleans, and decorticating mill is removed the peel, and is cut into the fragrant taro bar of the long 3 ~ 10cm of wide 5 ~ 15mm with cutting cutter;
(2) the fragrant taro bar blanching 30 ~ 120s in 95 ~ 100 DEG C of water cut, pulls spraying cooling out, and after draining, sabot proceeds to-35 DEG C of quick freezing repository quick-frozen 24hr;
(3) the fragrant taro bar taking out deep colling is loaded on polytetrafluoroethylene (PTFE) material frame, is frameed shift by material into microwave vacuum low-temperature oil bath dehydrating integrated machine, is evacuated to 0.095 ~ 0.098Mpa, opens heating using microwave oil temperature to 80 ~ 105 DEG C, is immersed in deep fat by material frame and heats;
(4) moisture contained in fragrant taro bar distils evaporation in high vacuum conditions in a large number, time 20 ~ 50min, diminish until oil bloom, oil temperature gone up, vacustat after 0.095 ~ 0.097Mpa, utilize oil pump that the deep fat in still is extracted into storage tank for subsequent use;
(5) expect that frame is at the centrifugal oil content sloughing fragrant taro bar surface of 100 ~ 300rpm, time 2 ~ 5min;
(6) stop centrifugal rear vacuum breaker to take out fragrant taro bar, spice while hot, be modulated into required taste, after cooling, packaging gets product.
In step (1), should remain in the scope of the long 3 ~ 10cm of wide 5 ~ 15mm by the fragrant taro bar size that cutting cutter is cut after fragrant taro bar cleaning peeling.
In step (2), the blanching temperature of fragrant taro bar should at 95 ~ 100 DEG C, and the blanching time is 30 ~ 120s, should pull spraying cooling out in time after blanching terminates, and proceeds to-35 DEG C of quick freezing repository more than quick-frozen 24hr after even sabot.
In step (3), material frame must be polytetrafluoroethylene (PTFE) material, vacuum to 0.095 ~ 0.098Mpa in processing still, oil temperature 80 ~ 105 DEG C.
In step (4), the dewatering time of fragrant taro bar is 20 ~ 50min, to oil bloom diminish, oil temperature go up, vacustat 0.095 ~ 0.097Mpa stop dehydration.
In step (5), the centrifugation de-oiling revolution of material frame is 100 ~ 300rpm, time 2 ~ 5min.
In step (6), fragrant taro bar will seasoning while hot, and after material cooling, the absorption property of toppings declines, seasoning poor effect, the cooled fragrant taro bar nitrogen-filled packaging of seasoning.
Beneficial effect: advantage of the present invention is:
1. present invention incorporates microwave technology and traditional vacuum and low temperature oil bath dehydration (VODT) technology, reduce the equipment investment of enterprise, decrease the operation cost of enterprise, be conducive to enterprise and reduce production cost further, improve the competitiveness of product.
2. adopt the present invention to make fragrant taro bar, because microwave technology improves firing rate, improve the dewatering speed of fragrant taro bar, shorten the production cycle, the fragrant taro bar be processed into thus is more crisp, and mouthfeel is better, have the advantage of traditional VODT product, frying temperature is low, additive-free, do not produce the carcinogenic components such as the acrylamide brought due to high temperature, be conducive to health, product fat content is low, calorific value is low, eaten and not easily got fat, not easily causing three height, is a kind of up-and-coming healthy food.
3. the present invention can produce a kind of fragrant taro bar product of high-quality, crispy in taste, and fat content is low, and calorific value is low, additive-free, not containing carcinogenic components, production cost is low, there is obvious technical advantage, meet the development trend of healthy food, there is good market prospects and higher economic benefit.
Accompanying drawing explanation
Fig. 1 is process chart of the present invention.
Detailed description of the invention
According to following embodiment, the present invention may be better understood.But those skilled in the art will readily understand, the content described by embodiment only for illustration of the present invention, and should can not limit the present invention described in detail in claims yet.
Embodiment 1:
By slitting shape after fresh fragrant taro cleaning peeling, the wide 10 ~ 12mm of long 8 ~ 10cm, blanching 90s in 95 DEG C of hot water, pulls out rapidly and carries out spraying cooling, avoid overcure, and after draining, sabot is in-35 DEG C of quick-frozen 24hr, and sabot thickness is no more than 3cm.The fragrant taro bar taking out deep colling is loaded on polytetrafluoroethylene (PTFE) material frame, fragrant taro bar shakes loose out as far as possible, material is frameed shift into microwave vacuum low-temperature oil bath dehydrating integrated machine, be evacuated to 0.097Mpa, open heating using microwave oil temperature to 95 DEG C, material frame is immersed in deep fat and heats, the moisture contained in fragrant taro bar distils evaporation in a large number, dewatering time 30min, treat that oil bloom diminish, oil temperature is gone up, vacustat is after 0.095Mpa, utilize oil pump that the deep fat in still is extracted into storage tank for subsequent use, material frame is at the centrifugal oil content sloughing fragrant taro bar surface of 200rpm, time 3min, centrifugal rear vacuum breaker is stopped to take out fragrant taro bar, spice while hot, be modulated into required taste, fill nitrogen quantitative package after cooling to get product.
Embodiment 2:
By slitting shape after fresh fragrant taro cleaning peeling, the wide 12 ~ 15mm of long 6 ~ 8cm, blanching 70s in 96 DEG C of hot water, pulls out rapidly and carries out spraying cooling, avoid overcure, and after draining, sabot is in-35 DEG C of quick-frozen 24hr, and sabot thickness is no more than 3cm.The fragrant taro bar taking out deep colling is loaded on polytetrafluoroethylene (PTFE) material frame, fragrant taro bar shakes loose out as far as possible, material is frameed shift into microwave vacuum low-temperature oil bath dehydrating integrated machine, be evacuated to 0.098Mpa, open heating using microwave oil temperature to 90 DEG C, material frame is immersed in deep fat and heats, the moisture contained in fragrant taro bar distils evaporation in a large number, dewatering time 40min, treat that oil bloom diminish, oil temperature is gone up, vacustat is after 0.096Mpa, utilize oil pump that the deep fat in still is extracted into storage tank for subsequent use, material frame is at the centrifugal oil content sloughing fragrant taro bar surface of 150rpm, time 5min, centrifugal rear vacuum breaker is stopped to take out fragrant taro bar, spice while hot, be modulated into required taste, fill nitrogen quantitative package after cooling to get product.
Embodiment 3:
By slitting shape after fresh fragrant taro cleaning peeling, the wide 12 ~ 15mm of long 8 ~ 10cm, blanching 90s in 96 DEG C of hot water, pulls out rapidly and carries out spraying cooling, avoid overcure, and after draining, sabot is in-35 DEG C of quick-frozen 24hr, and sabot thickness is no more than 4cm.The fragrant taro bar taking out deep colling is loaded on polytetrafluoroethylene (PTFE) material frame, fragrant taro bar shakes loose out as far as possible, material is frameed shift into microwave vacuum low-temperature oil bath dehydrating integrated machine, be evacuated to 0.098Mpa, open heating using microwave oil temperature to 95 DEG C, material frame is immersed in deep fat and heats, the moisture contained in fragrant taro bar distils evaporation in a large number, dewatering time 45min, treat that oil bloom diminish, oil temperature is gone up, vacustat is after 0.096Mpa, utilize oil pump that the deep fat in still is extracted into storage tank for subsequent use, material frame is at the centrifugal oil content sloughing fragrant taro bar surface of 250rpm, time 3min, centrifugal rear vacuum breaker is stopped to take out fragrant taro bar, spice while hot, be modulated into required taste, fill nitrogen quantitative package after cooling to get product.
Claims (7)
1. adopt a method for the fragrant taro bar of microwave vacuum low-temperature oil bath dehydration (VODT) fabrication techniques, it is characterized in that, the method comprises the steps:
(1) fresh fragrant taro cleaning peeling, slitting: fresh fragrant taro hairbrush-cleaning machine cleans, and decorticating mill is removed the peel, and is cut into the fragrant taro bar of the long 3 ~ 10cm of wide 5 ~ 15mm with cutting cutter;
(2) the fragrant taro bar blanching 30 ~ 120s in 95 ~ 100 DEG C of water cut, pulls spraying cooling out, and after draining, sabot proceeds to-35 DEG C of quick freezing repository quick-frozen 24hr;
(3) the fragrant taro bar taking out deep colling is loaded on polytetrafluoroethylene (PTFE) material frame, is frameed shift by material into microwave vacuum low-temperature oil bath dehydrating integrated machine, is evacuated to 0.095 ~ 0.098Mpa, opens heating using microwave oil temperature to 80 ~ 105 DEG C, is immersed in deep fat by material frame and heats;
(4) moisture contained in fragrant taro bar distils evaporation in high vacuum conditions in a large number, time 20 ~ 50min, diminish until oil bloom, oil temperature gone up, vacustat after 0.095 ~ 0.097Mpa, utilize oil pump that the deep fat in still is extracted into storage tank for subsequent use;
(5) expect that frame is at the centrifugal oil content sloughing fragrant taro bar surface of 100 ~ 300rpm, time 2 ~ 5min;
(6) stop centrifugal rear vacuum breaker to take out fragrant taro bar, spice while hot, be modulated into required taste, after cooling, packaging gets product.
2. the method for the fragrant taro bar of employing microwave vacuum low-temperature oil bath dehydration (VODT) fabrication techniques according to claim 1, it is characterized in that: in step (1), the size of fragrant taro slitting is suitable, is generally the long 3 ~ 10cm of wide 5 ~ 15mm, wide not easily well-done, narrow easily broken.
3. the method for the fragrant taro bar of employing microwave vacuum low-temperature oil bath dehydration (VODT) fabrication techniques according to claim 1, it is characterized in that: in step (2), fragrant taro bar wants precuring, blanching 30 ~ 120s in 95 ~ 100 DEG C of water, pull rear spraying cooling out, avoid surperficial gelatinization, sabot proceeds to-35 DEG C of quick freezing repository quick-frozen 24hr.
4. the method for the fragrant taro bar of employing microwave vacuum low-temperature oil bath dehydration (VODT) fabrication techniques according to claim 1, it is characterized in that: in step (3), during microwave vacuum oil bath dehydration, vacuum need reach 0.095 ~ 0.098Mpa, and heating using microwave oil temperature need reach 80 ~ 105 DEG C.
5. the method for the fragrant taro bar of employing microwave vacuum low-temperature oil bath dehydration (VODT) fabrication techniques according to claim 1, it is characterized in that: in step (4), the water solid-state under high vacuum hot conditions of fragrant taro bar is sublimed into water vapour rapidly, part solid water is liquefied as aqueous water to be continued to flash to water vapour, dewatering time 20 ~ 50min, diminish until oil bloom, oil temperature go up, vacustat after 0.095 ~ 0.097Mpa, utilize oil pump that the deep fat in still is extracted into storage tank for subsequent use.
6. the method for the fragrant taro bar of employing microwave vacuum low-temperature oil bath dehydration (VODT) fabrication techniques according to claim 1, is characterized in that: in step (5), expects that frame is at the centrifugal oil content sloughing fragrant taro bar surface of 100 ~ 300rpm, time 2 ~ 5min.
7. the method for the fragrant taro bar of employing microwave vacuum low-temperature oil bath dehydration (VODT) fabrication techniques according to claim 1, it is characterized in that: in step (6), stop centrifugal rear vacuum breaker to take out fragrant taro bar, spice while hot, be modulated into required taste, after cooling, packaging gets product.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071635A (en) * | 2016-06-28 | 2016-11-09 | 王琴 | A kind of processing technique of fresh food |
| CN106261693A (en) * | 2016-08-25 | 2017-01-04 | 济南新思达机械有限公司 | A kind of processing method being dehydrated wonton convenient and instant food |
| CN107373522A (en) * | 2017-07-28 | 2017-11-24 | 内蒙古薯都凯达食品有限公司 | A kind of method of vacuum and low temperature oil bath dehydration processing potato bar |
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2015
- 2015-10-30 CN CN201510719644.0A patent/CN105325961A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071635A (en) * | 2016-06-28 | 2016-11-09 | 王琴 | A kind of processing technique of fresh food |
| CN106261693A (en) * | 2016-08-25 | 2017-01-04 | 济南新思达机械有限公司 | A kind of processing method being dehydrated wonton convenient and instant food |
| CN107373522A (en) * | 2017-07-28 | 2017-11-24 | 内蒙古薯都凯达食品有限公司 | A kind of method of vacuum and low temperature oil bath dehydration processing potato bar |
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Application publication date: 20160217 |