CN106387751A - Method of using ultrasonic wave to synergically improving microwave assisted vacuum oil-frying efficiency of cut regulated fruits and vegetables - Google Patents
Method of using ultrasonic wave to synergically improving microwave assisted vacuum oil-frying efficiency of cut regulated fruits and vegetables Download PDFInfo
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- 230000008569 process Effects 0.000 claims abstract description 20
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- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 13
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Classifications
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses a method of using ultrasonic wave to synergically improving a microwave assisted vacuum oil-frying efficiency of cut regulated fruits and vegetables, and belongs to the technical field of crisp fruit and vegetable slices. The regulated fruits and vegetables are used as a raw material, the processes of washing, slicing, blanching, low-frequency ultrasonic wave synergical with microwave assisted vacuum oil-frying, vacuum de-oiling, seasoning, packaging and storing are conducted, by using the function of the ultrasonic wave in the microwave assisted vacuum oil-frying process, the synergistic function improves a dehydration rate during the oil-frying process, finally the microwave assisted vacuum oil-frying efficiency is improved, the crispness, color and luster of the crisp slice products are also improved, and the high-quality regulated oil-fried fruit and vegetable food is prepared. The used method is high in efficiency to treat the regulated fruits and vegetables, the obtained products are crisper in texture, and the overall quality of the products is improved.
Description
Technical field
The present invention relates to a kind of method that ultrasonic synergistic improves cutting conditioning fruit-vegetable microwave-assisted vacuum frying efficiency, belong to
In fruit and vegetable crisp chip processing technique field.
Background technology
Vacuum frying is the foods processing technique growing up in later 1960s and early seventies,
It can produce the relatively low fruits and vegetables crispy slice of oil content and can produce required quality and flavor characteristics, in recent years
Study to extensive.Vacuum frying refers under far below atmospheric pressure（Typically in 6.65 kPa about）By fruits and vegetables ' dehydration oil
Fried process.Because vacuum frying is carried out under condition of negative pressure, moisture in material in frying course therefore can be reduced
Boiling point, thus producing the dry productss than commonly fried more preferable sense organ and nutritional quality, enters under conditions of this relatively hypoxia
Row food processing, it is possible to reduce or avoid the harm that oxidation reaction brought.But vacuum frying still suffers from application process
That the thermal efficiency is relatively low, the problem of deep-fat frying time length, and the requirement due to health of people diet, the oil content of vacuum frying product
Also have to be reduced.
Microwave is the electromagnetic wave that a kind of frequency is 300 MHz-300GHz, has penetrance, selection heating property and reflection
Characteristic, is widely used in extraction, heating and sterilization field.Compared with traditional heating means, it leads microwave heating
Want feature to be three-dimensional, node heat characteristic, there is the remarkable advantage that heat transfer is fast, heat time heating time is short and heating-up temperature is low.
Meanwhile, directly act on hydrone inside microwave penetration food material, so that material internal moment is heated, lead to material internal moisture
Rapid vaporization and migration, and form countless micro channels, produce porous structure, and stop the drying shrinkage of product, thus pole
The fragility of big raising product.Microwave heating is a kind of efficient, preferable heating means.Microwave heating（Baking, expanded, dry,
Fried）Have been widely used in fruit and vegerable, the process technology of cereal foods.Microwave-assisted vacuum frying is the basis in vacuum frying
On, realize the heating to frying oils and material using microwave, improve a kind of food-processing method of the vacuum frying thermal efficiency.
, wish and silver-colored etc. disclose a kind of microwave for conditioning food and vacuum frying integrated apparatus and high efficient oil
Fried method（The patent No.：201210518642.1）, it is achieved that the knot of microwave and vacuum frying in this microwave-assisted vacuum frying
Close, and realize the efficiently quick, purpose of energy-conservation, reduce production cost, for reaching the effect of similar stirring, spouted using pulse
Mode, make fried evenly, extraordinary fried quality can be reached.Material retain under vacuum frying existing product local flavor,
Color and luster and nutritional labeling., complete know the one kind that discloses such as strong and be first vacuum dried again the follow-up fried process integration of microwave vacuum
The method producing low oil content French fries（The patent No.：201510060073.4）, two-part variable frequency microwave vacuum frying technology can
Keep color and luster and peculiar taste material, the nutritional labeling of French fries, oil content is low and frying oils are not oxidizable, makes fries
Oil content is reduced to 28%-30% from general 40%-41%., wish and silver-colored etc. disclose a kind of microwave-assisted high-efficiency vacuum oil
Frying is for the method for seasoning cattle potato crispy slice（The patent No.：201310182483.7）, using vacuum frying and microwave combined dehydration, make
Vacuum frying efficiency improves 20%-30%, enriches the species of cattle potato converted productss it is contemplated that very big economic benefit can be produced.Micro-
Ripple auxiliary vacuum frying has become a kind of new efficiently fried mode after vacuum frying, and it is better than the processing of vacuum frying
Advantage is so as to have very big market potential and researching value.And in the present invention, so that microwave and vacuum frying is combined,
And by the effect of ultrasound wave, change the dielectric property of fruit and vegerable, improve its dielectric constant thus improve it in microwave oil
Absorbance in fried, improves the efficiency of microwave-assisted vacuum frying further.
Ultrasound wave is the sound wave that a kind of frequency is higher than 20kHz, its good directionality, and penetration capacity is strong relatively to be collected it is easy to obtain
In acoustic energy, remote in water transmission distance, can be used for finding range, test the speed, clean, welding, rubble, sterilizing etc..Work as ultrasound wave
When propagating in media as well, due to the interaction of ultrasound wave and medium, medium is made physics and chemistry change to occur, thus producing
A series of raw mechanics, calorifics, electromagnetic and chemical ultrasonic effect, such as：Mechanical effect, cavitation, heat effect
And chemical effect.Ultrasound wave also obtains a lot of applied researcies in the field that is dried.
Song Ruobing etc. discloses and a kind of ultrasonic hot air combined Stichopus japonicuss device is dried（The patent No.：201410079351.6）,
By hot-air drying device and ultrasound wave combine it is achieved that Stichopus japonicuss be dried during inside and outside synchronization and being uniformly dried, and then
Improve the drying efficiency of Stichopus japonicuss, the quality of Stichopus japonicuss after impact is dry.Zhang Suolong, Gao Tao disclose a kind of ultrasonic combined hot blast
Rice drying equipment under effect（The patent No.：201510031427.2）, by the joint of ultrasound wave, traditional Oryza glutinosa can be solved
The high energy consumption of drying equipment, heat and mass efficiency is low, be dried after the low problem of the not high economic benefit causing of rice quality.It is dried
Oryza glutinosa to have an of good quality, percent cracked rice little, be easy to the feature of following process.It is far red that Liu Yunhong etc. discloses a kind of intensified by ultrasonic wave
Extraradial drying meanss（The patent No.：201410190556. 1）, it is dried using ultrasonic assistant strengthening far infrared radiation, surpass
The cavitation of sound wave and mechanical effect produce strengthening effect to the heat and mass speed of far infrared radiation and blunt enzyme mechanism, realize to containing
The synchronization having the material of sensitive enzyme material is dehydrated blunt enzyme, on the basis of highly effective drying, it is to avoid material draws because of enzymatic browning
The effective ingredient rising or the problem of nutrient loss, outward appearance and degradation.Yin's diction discloses a kind of antioxidative ultrasound wave
The vacuum drying system of microwave combination（The patent No.：201320575427.5）, on the basis of existing microwave vacuum drying system
On increased ultrasonic atomizing system, feed liquid is atomized in entrance drying box in the presence of ultrasound wave, then is occurred by microwave
Device heat drying.Improve drying efficiency.Research shows, ultrasonic applications is had in dry run feasibility and very big
Research potential.And low-frequency ultrasonic waves being applied in the technique of vacuum frying fruit and vegetable crisp chip of the invention, by super
The effect of sound wave, and the combining of ultrasound wave and microwave, not only improve the utilization ratio of microwave, and it are crisp to reach raising fruit and vegerable
The brittleness of flake products and color and luster, improve the quality of product, improve the effect of the keeping property of product.
At present for fruit and vegetable crisp chip processing mainly in the research of vacuum drying and formula for a product, but with regard to ultrasound wave
It is applied in the processing of fruit and vegetable crisp chip be concentrated mainly on ultrasound wave cleaning and ultrasonic assistant dipping aspect, but ultrasonic assistant
Dipping has a great impact to the oily deterioration of follow-up vacuum frying process, using grinding of ultrasonic synergistic microwave-assisted vacuum frying
Study carefully and substantially do not have.Therefore, the present invention improves efficiency in microwave-assisted vacuum frying for the material by ultrasonic synergistic, sets up one
Individual the efficiency of microwave-assisted vacuum frying is significantly improved by ultrasonic synergistic microwave-assisted vacuum frying, meanwhile, improve fruit
The brittleness of vegetable crispy slice and color and luster, improve the integrated quality of fried product.
It is contemplated that a kind of being worked in coordination with using low-frequency ultrasonic waves of exploitation improves cutting conditioning fruit-vegetable microwave-assisted vacuum frying
The method of efficiency, simultaneously low for exploitation oil content, the new technology of the high fried food of integrated quality provides new thinking.
Content of the invention
It is an object of the invention to provide a kind of ultrasonic synergistic improves cutting conditioning fruit-vegetable microwave-assisted vacuum frying efficiency
Method, be related to dehydrated fruits and vegetables, microwave-assisted vacuum oil-field food processing, realize microwave-assisted vacuum frying efficiency raising,
And improve fruit and vegetable crisp chip brittleness and a kind of method of color and luster, raising integrated quality.
Technical scheme, a kind of ultrasonic synergistic improves cutting conditioning fruit-vegetable microwave-assisted vacuum frying efficiency
Method, it works in coordination with microwave-assisted vacuum frying, vacuum with conditioning fruit-vegetable as raw material by cleaning section, blanching, low-frequency ultrasonic waves
Removing oil, seasoning, packaging and storage technology, by ul-trasonic irradiation in microwave-assisted vacuum frying process, synergism improves oil
Rate of water loss during fried, finally improves the efficiency of microwave-assisted vacuum frying, and brittleness and the color improving crispy slice product
Pool, prepared high-quality nurses one's health fried fruit-vegetable food, and concrete procedure of processing is as follows：
（1）Cleaning section：Remove the peel after fruit and vegerable are cleaned up, with microtome, fruit and vegerable are cut into the shape of uniform specification, according to fruit
The species of vegetable carries out soaking conditioning in corresponding conditioning solution, and after conditioning, the dielectric loss factor of fruit and vegerable improves 50%-100%；
（2）Blanching：By step（1）The cleaning pretreated fruit and vegerable of section are put into according to feed liquid mass ratio 1 20 and are carried out heat in hot water
Scald, heat iron temperature is 90-95 DEG C, blanching treatment time is 3-5min, carry out enzyme denaturing heat drift, then remove from hot water rapidly, be used in combination
Water cooling from the beginning；It is placed on immersion 30min in the salt solution of mass concentration 5% and is seasoned process, drain surface water afterwards
Divide standby；
（3）Low-frequency ultrasonic waves work in coordination with microwave-assisted vacuum frying：The antioxidation of oil quality 0.02% is added first in frying oils
Oil temperature is raised to 100-120 DEG C of preset temperature with microwave by agent tert-butyl hydroquinone TBHQ, by step（2）Gained fruit after process
Vegetable raw material is put in fry basket, then opens vacuum, and vacuum is 0.080-0.095MPa；Fry basket is put in this deep fat, opens
Microwave 2400-3000W, open simultaneously ultrasound wave start fried, ultrasonic frequency be 20-30kHz；Deep-fat frying time is 10-20min；
Fried terminal is judged from the sight glass of Fryer, is fried terminal when no longer there being bubble to overflow in oils and fatss；
（4）Vacuum de-oiling：Step（3）After the collaborative microwave-assisted vacuum frying of low-frequency ultrasonic waves terminates, close microwave and ultrasound wave
Switch, opens oil discharging valve, flows in oil storage barrel, be then turned on motor under the oil making fried interior, so that fruit and vegerable is continued
Carry out centrifugation de-oiling, centrifugal rotational speed is 300 rpm, centrifugation time 5-10min under the vacuum condition of 0.080-0.095MPa；Removing oil
After end, close vacuum pump, open air door, after recovering atmospheric pressure, open deep fryer and take out fried product；
（5）Seasoning：In step（4）Add compound seasoner in gained fried product, then stir to reach seasoning
Effect；
（6）Packaging and storage：To step（5）The seasoned product of gained carries out nitrogen gas packing using high density polyethylene (HDPE) bag, and
Lucifuge storage under room temperature.
Step（3）The fried condition of middle microwave vacuum is：Vacuum is 0.080-0.095 MPa, and frying temperature is 100-
120 DEG C, microwave power is that 2400-3000 W is adjustable, and microwave power can automatically adjust according to the magnetron control adjusting temperature；
In the fried orlop portion of microwave-assisted vacuum frying, 6 supersonic generators, the ultrasound wave of each supersonic generator are installed
Frequency is that 20-30 kHz is adjustable, can be controlled selecting by controller, ultrasonic power is 100-300w, ultrasonic power is defeated
Going out than range of accommodation is 1%-99%, is adjusted by controller, depending on the ul-trasonic irradiation time is with deep-fat frying time.
Step（3）Fried oil used is Petiolus Trachycarpi oil.
Step（1）Described fruit and vegerable are shaped as disk, block or fourth.
Step（5）Described compound seasoner is that raw materials quality 1.5% monosodium glutamate, 0.5% Zanthoxyli Bungeani powder, 0.5% Fructus Capsici powder and 0.5% are diligent
So powder.
Beneficial effects of the present invention：
1st, high efficiency：Change the dielectric property of conditioning fruit-vegetable using the effect of ultrasound wave, and using ultrasound wave and microwave
Mutually collaborative, thus improve its absorbance in microwave is fried, realize efficiently adding during vacuum frying low-temperature frying
Heat and the efficient migration of moisture, realize efficient drying and dehydrating process, the output of ultrasound wave and microwave is adjustable simultaneously, has
It is beneficial to realize automatically controlling and continuous prodution of the course of processing.
2nd, products'texture is more crisp：During ultrasonic synergistic microwave-assisted vacuum frying, the cavitation of ultrasound wave is made
With and the sharp pounding to hydrone, mutually collaborative to the direct effect of hydrone with microwave, make the moisture within material fast
Speed vaporization and migration, form countless micro channels, produce porous structure, thus being greatly enhanced the fragility of product.
3rd, improve the integrated quality of product：Because ultrasonic synergistic substantially improves the efficiency of microwave-assisted vacuum frying,
Therefore substantially reduce material heated time in process, improve being heated of material simultaneously during low-temperature frying
Efficiency, makes product color affect to be preferably minimized, largely protects the original color and luster of product, improve the comprehensive product of product
Matter.
Specific embodiment
Embodiment 1：Low-frequency ultrasonic waves work in coordination with the preparation that potato chips are nursed one's health in microwave-assisted vacuum frying
（1）Pretreatment of raw material：Potato cleaning is totally removed the peel afterwards, with microtome, Rhizoma Solani tuber osi is cut into the thin slice that thickness is 3mm, and
And by circular die, Rhizoma Solani tuber osi is made the disk of a diameter of 40mm；
（2）Burn：Pretreated potato chips is put into according to feed liquid mass ratio 1 20 and in hot water, carries out burn, heat iron temperature is
90-95 DEG C, blanching treatment time is 3min, to reach the effect of enzyme denaturing heat drift.Then remove from hot water rapidly, and with water-cooled from the beginning
But, it is placed on immersion 30min in the salt solution of mass concentration 5% and is seasoned process, drain surface moisture afterwards standby；
（3）Ultrasonic synergistic microwave-assisted vacuum frying：The fried condition of microwave vacuum is：Vacuum is 0.085 MPa, fried
Temperature is 100 DEG C, and microwave power is 3kW, and the fried power of microwave can control automatically according to thermoregulator magnetron to be adjusted automatically
Section.In frying course, the condition of ul-trasonic irradiation selection is：30kHz, than for 50%, action time is with fried for ultrasonic output
Depending on time.Oil used is Petiolus Trachycarpi oil, when fried, first with microwave, oil temperature be raised to preset temperature, then raw material put into oil
In fry basket, open vacuum and put into fry basket in oil, open microwave open simultaneously ultrasound wave start fried.Deep-fat frying time is had with the amount of raw material
Close, deep-fat frying time is 20min.Fried terminal is judged from the sight glass of Fryer, overflows when no longer there being bubble in oils and fatss
When be fried terminal：In fried oil, when fried, add the antioxidant tertiary butyl hydroquinone TBHQ of oil quality 0.02%
To extend the shelf life of product and the service life of fried oil；Application effect under the conditions of ultrasonic synergistic microwave-assisted vacuum frying
Fruit shows, deep-fat frying time is compared conventional microwave and assists the vacuum frying time to reduce 8-10min, significantly improves fried effect
Rate.
（4）Vacuum de-oiling：After ultrasonic synergistic microwave-assisted vacuum frying terminates, close microwave and supersonic switch, beat
Open oil discharging valve, flow in oil storage barrel under the oil making fried interior, be then turned on motor, allow true for 0.085MPa in vacuum
Carry out centrifugation de-oiling under empty condition, centrifugal rotational speed is 300rpm, centrifugation time 5-10min, after removing oil terminates, close vacuum pump,
Open air door, after recovering atmospheric pressure, open deep fryer and take out fried product；After testing, ultrasonic synergistic microwave-assisted
The brittleness of the potato crispy chip after vacuum frying assists vacuum frying potato crispy chip 10%-20% apparently higher than conventional microwave；
（5）Seasoning：The chip potato obtaining after will be fried adds raw materials quality 1.5% monosodium glutamate, 0.5% Zanthoxyli Bungeani powder, 0.5% Fructus Capsici
Powder, 0.5% cumin powder, then stir to reach the effect of seasoning；
（6）Packaging and storage：Seasoned product carries out nitrogen gas packing using high density polyethylene (HDPE) bag, and lucifuge storage under room temperature
Hide.
Embodiment 2：Low-frequency ultrasonic waves work in coordination with the preparation that cherry tomato is nursed one's health in microwave-assisted vacuum frying
（1）Pretreatment of raw material：Cherry tomato is cleaned up；
（2）Burn：Pretreated cherry tomato is put into according to feed liquid mass ratio 1 20 and in hot water, carries out burn, heat iron temperature
For 90-95 DEG C, blanching treatment time is 1min, to reach the effect of enzyme denaturing heat drift.Then remove from hot water rapidly, and use tap water
Cooling, soaks 30 min and is seasoned process, drain surface moisture afterwards standby in the salt solution being placed on mass concentration 5%
With；
（3）Ultrasonic synergistic microwave-assisted vacuum frying：The fried condition of microwave vacuum is：Vacuum is 0.085 MPa, fried
Temperature is 100 DEG C, and microwave power is 3kW, and the fried power of microwave can control automatically according to thermoregulator magnetron to be adjusted automatically
Section.In frying course, the condition of ul-trasonic irradiation selection is：30kHz, than for 90%, action time is with fried for ultrasonic output
Depending on time.Oil used is Petiolus Trachycarpi oil, when fried, first with microwave, oil temperature be raised to preset temperature, then raw material put into oil
In fry basket, open vacuum and put into fry basket in oil, open microwave open simultaneously ultrasound wave start fried.Deep-fat frying time is had with the amount of raw material
Close, deep-fat frying time is 20min.Fried terminal is judged from the sight glass of Fryer, overflows when no longer there being bubble in oils and fatss
When be fried terminal；In fried oil, when fried, add the antioxidant tertiary butyl hydroquinone TBHQ of oil quality 0.02%
To extend the shelf life of product and the service life of fried oil；Application effect under the conditions of ultrasonic synergistic microwave-assisted vacuum frying
Fruit shows, deep-fat frying time is compared conventional microwave and assists the vacuum frying time to reduce 6-8 min, significantly improves fried effect
Rate.
（4）Vacuum de-oiling：After ultrasonic synergistic microwave-assisted vacuum frying terminates, close microwave and supersonic switch, beat
Open oil discharging valve, flow in oil storage barrel under the oil making fried interior, be then turned on motor, allow true for 0.085MPa in vacuum
Carry out centrifugation de-oiling under empty condition, centrifugal rotational speed is 300rpm, centrifugation time 5-10min, after removing oil terminates, close vacuum pump,
Open air door, after recovering atmospheric pressure, open deep fryer and take out fried product；After testing, ultrasonic synergistic microwave-assisted
The color and luster brightness of the Fructus Lycopersici esculenti Fructus Pruni pseudocerasi after vacuum frying assists vacuum frying cherry tomato 10%-20% apparently higher than conventional microwave；
（5）Seasoning：The fried cherry tomato obtaining after will be fried adds raw materials quality 1.5% monosodium glutamate, 0.5% Zanthoxyli Bungeani powder, 0.5% peppery
Green pepper powder, 0.5% cumin powder, then stir to reach the effect of seasoning；
（6）Packaging and storage：Seasoned product carries out nitrogen gas packing using high density polyethylene (HDPE) bag, and lucifuge storage under room temperature
Hide.
Embodiment 3：Low-frequency ultrasonic waves work in coordination with the preparation that Semen Pisi sativi is nursed one's health in microwave-assisted vacuum frying
（1）Prepared by raw material：Semen Pisi sativi is cleaned up；
（2）Burn：Semen Pisi sativi after cleaning up is put into according to feed liquid mass ratio 1 20 and in hot water, carries out burn, heat iron temperature is
90-95 DEG C, blanching treatment time is 3min, to reach the effect of enzyme denaturing heat drift.Then remove from hot water rapidly, and with water-cooled from the beginning
But, it is placed on immersion 20min in the salt solution of mass concentration 5% and is seasoned process, drain surface moisture afterwards standby；
（3）Ultrasonic synergistic microwave-assisted vacuum frying：The fried condition of microwave vacuum is：Vacuum is 0.095 MPa, fried
Temperature is 100 DEG C, and microwave power is 3kW, and the fried power of microwave can control automatically according to thermoregulator magnetron to be adjusted automatically
Section.In frying course, the condition of ul-trasonic irradiation selection is：30kHz, than for 90%, action time is with fried for ultrasonic output
Depending on time.Oil used is Petiolus Trachycarpi oil, when fried, first with microwave, oil temperature be raised to preset temperature, then raw material put into oil
In fry basket, open vacuum and put into fry basket in oil, open microwave open simultaneously ultrasound wave start fried.Deep-fat frying time is had with the amount of raw material
Close, deep-fat frying time is 20min.Fried terminal is judged from the sight glass of Fryer, overflows when no longer there being bubble in oils and fatss
When be fried terminal；Application effect under the conditions of ultrasonic synergistic microwave-assisted vacuum frying shows, deep-fat frying time is compared
The conventional microwave auxiliary vacuum frying time reduces 6-10min, significantly improves fried efficiency.
（4）Vacuum de-oiling：After ultrasonic synergistic microwave-assisted vacuum frying terminates, close microwave and supersonic switch, beat
Open oil discharging valve, flow in oil storage barrel under the oil making fried interior, be then turned on motor, allow true for 0.095MPa in vacuum
Carry out centrifugation de-oiling under empty condition, centrifugal rotational speed is 300rpm, centrifugation time 5-10min, after removing oil terminates, close vacuum pump,
Open air door, after recovering atmospheric pressure, open deep fryer and take out fried product；After testing, ultrasonic synergistic microwave-assisted
The brittleness of the conditioning Semen Pisi sativi after vacuum frying assists vacuum frying Semen Pisi sativi 10%-20% apparently higher than conventional microwave, and color and luster
Greenness index assists the greenness index 10%-20% of vacuum frying Semen Pisi sativi apparently higher than conventional microwave；
（5）Seasoning：The frying peas that obtain after will be fried add raw materials quality 1.5% monosodium glutamate, 0.5% Zanthoxyli Bungeani powder, 0.5% Fructus Capsici powder,
0.5% cumin powder, then stir to reach the effect of seasoning；
（6）Packaging and storage：Seasoned product carries out nitrogen gas packing using high density polyethylene (HDPE) bag, and lucifuge storage under room temperature
Hide.
Claims (5)
1. a kind of ultrasonic synergistic improve cutting conditioning fruit-vegetable microwave-assisted vacuum frying efficiency method it is characterised in that：Its
With conditioning fruit-vegetable as raw material, by cleaning section, blanching, low-frequency ultrasonic waves collaborative microwave-assisted vacuum frying, vacuum de-oiling, tune
Taste, packaging and storage technology, by ul-trasonic irradiation in microwave-assisted vacuum frying process, synergism improves in frying course
Rate of water loss, finally improve the efficiency of microwave-assisted vacuum frying, and improve brittleness and the color and luster of crispy slice product, height is obtained
Quality nurses one's health fried fruit-vegetable food, and concrete procedure of processing is as follows：
（1）Cleaning section：Remove the peel after fruit and vegerable are cleaned up, with microtome, fruit and vegerable are cut into the shape of uniform specification, according to fruit
The species of vegetable carries out soaking conditioning in corresponding conditioning solution, and after conditioning, the dielectric loss factor of fruit and vegerable improves 50%-100%；
（2）Blanching：By step（1）The cleaning pretreated fruit and vegerable of section are put into according to feed liquid mass ratio 1 20 and are carried out heat in hot water
Scald, heat iron temperature is 90-95 DEG C, blanching treatment time is 1-5min, carry out enzyme denaturing heat drift, then remove from hot water rapidly, be used in combination
Water cooling from the beginning；It is placed on immersion 30min in the salt solution of mass concentration 5% and is seasoned process, drain surface water afterwards
Divide standby；
（3）Low-frequency ultrasonic waves work in coordination with microwave-assisted vacuum frying：The antioxidation of oil quality 0.02% is added first in frying oils
Oil temperature is raised to 100-120 DEG C of preset temperature with microwave by agent tert-butyl hydroquinone TBHQ, by step（2）Gained fruit after process
Vegetable raw material is put in fry basket, then opens vacuum, and vacuum is 0.080-0.095MPa；Fry basket is put in this deep fat, opens
Microwave 2400-3000W, open simultaneously ultrasound wave start fried, ultrasonic frequency be 20-30kHz；Deep-fat frying time is 10-20min；
Fried terminal is judged from the sight glass of Fryer, is fried terminal when no longer there being bubble to overflow in oils and fatss；
（4）Vacuum de-oiling：Step（3）After the collaborative microwave-assisted vacuum frying of low-frequency ultrasonic waves terminates, close microwave and ultrasound wave
Switch, opens oil discharging valve, flows in oil storage barrel, be then turned on motor under the oil making fried interior, so that fruit and vegerable is continued
Carry out centrifugation de-oiling, centrifugal rotational speed is 300 rpm, centrifugation time 5-10min under the vacuum condition of 0.080-0.095MPa；Removing oil
After end, close vacuum pump, open air door, after recovering atmospheric pressure, open deep fryer and take out fried product；
（5）Seasoning：In step（4）Add compound seasoner in gained fried product, then stir to reach seasoning
Effect；
（6）Packaging and storage：To step（5）The seasoned product of gained carries out nitrogen gas packing using high density polyethylene (HDPE) bag, and
Lucifuge storage under room temperature.
2. the method that ultrasonic synergistic improves cutting conditioning fruit-vegetable microwave-assisted vacuum frying efficiency according to claim 1,
It is characterized in that：Step（3）The fried condition of middle microwave vacuum is：Vacuum is 0.080-0.095 MPa, and frying temperature is
100-120 DEG C, microwave power is that 2400-3000 W is adjustable, and microwave power automatically adjusts according to the magnetron control adjusting temperature；
In the fried orlop portion of microwave-assisted vacuum frying, 6 supersonic generators, the ultrasound wave of each supersonic generator are installed
Frequency is that 20-30 kHz is adjustable, is controlled selecting by controller, and ultrasonic power is 100-300w, and ultrasonic power exports
It is 1%-99% than range of accommodation, is adjusted by controller, depending on the ul-trasonic irradiation time is with deep-fat frying time.
3. the method that ultrasonic synergistic improves cutting conditioning fruit-vegetable microwave-assisted vacuum frying efficiency according to claim 1,
It is characterized in that：Step（3）Fried oil used is Petiolus Trachycarpi oil.
4. the method that ultrasonic synergistic improves cutting conditioning fruit-vegetable microwave-assisted vacuum frying efficiency according to claim 1,
It is characterized in that：Step（1）Described fruit and vegerable are shaped as disk, block or fourth.
5. the method that ultrasonic synergistic improves cutting conditioning fruit-vegetable microwave-assisted vacuum frying efficiency according to claim 1,
It is characterized in that：Step（5）Described compound seasoner is raw material fruit and vegerable quality 1.5% monosodium glutamate, 0.5% Zanthoxyli Bungeani powder, 0.5% Fructus Capsici powder
With 0.5% cumin powder.
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| CN201610821922.8A CN106387751B (en) | 2016-09-14 | 2016-09-14 | Method for improving microwave-assisted vacuum frying efficiency of cutting-conditioned fruits and vegetables by ultrasonic wave |
| BE2017/5627A BE1024609B1 (en) | 2016-09-14 | 2017-09-05 | Method for improving the efficiency of microwave-assisted vacuum frying for conditioned sliced fruits and vegetables with the assistance of an ultrasonic wave |
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| CN201610821922.8A CN106387751B (en) | 2016-09-14 | 2016-09-14 | Method for improving microwave-assisted vacuum frying efficiency of cutting-conditioned fruits and vegetables by ultrasonic wave |
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| CN107712742A (en) * | 2017-10-11 | 2018-02-23 | 高雨荷 | A kind of preparation method of the fried potato crisp chip of natural anti-oxidation |
| CN108634159A (en) * | 2018-04-04 | 2018-10-12 | 福建农林大学 | A kind of ultrasonic combined microwave vacuum frying auxiliary is soaked the method for fish glue |
| CN110037263A (en) * | 2019-05-07 | 2019-07-23 | 中国农业科学院农产品加工研究所 | Low oily potato block of a kind of less salt and preparation method thereof |
| WO2019169808A1 (en) * | 2018-03-05 | 2019-09-12 | 江南大学 | Method for lengthening shelf life of prepared fish head after pre-frying prepared fish head in central kitchen |
| CN111213682A (en) * | 2020-03-13 | 2020-06-02 | 江西省科学院应用化学研究所 | Ultrasonic-assisted vacuum frying kettle for fruits and vegetables |
| CN112544930A (en) * | 2020-12-01 | 2021-03-26 | 江南大学 | Method for reducing oil content of fried food |
| CN115500487A (en) * | 2022-09-29 | 2022-12-23 | 攀枝花学院 | Preparation method of storage and transportation-resistant degreased avocado paste |
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Also Published As
| Publication number | Publication date |
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| CN106387751B (en) | 2020-06-30 |
| BE1024609A1 (en) | 2018-04-24 |
| BE1024609B1 (en) | 2018-05-02 |
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