CN107232537A - A kind of production method of salubrious local flavor health-care apple crisp chip - Google Patents
A kind of production method of salubrious local flavor health-care apple crisp chip Download PDFInfo
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- CN107232537A CN107232537A CN201710387785.6A CN201710387785A CN107232537A CN 107232537 A CN107232537 A CN 107232537A CN 201710387785 A CN201710387785 A CN 201710387785A CN 107232537 A CN107232537 A CN 107232537A
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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Abstract
The present invention discloses a kind of production method of salubrious local flavor health-care apple crisp chip, and its main process is：By the apple after cleaning by peeling, stoning, section, using clear water or sodium chloride color protection, steam blanching after vacuum FOS liquid glucose pulse infiltration processing, hot blast predrainage, eventually pass microwave vacuum second dehydration after sam it is expanded after the obtained salubrious local flavor health-care apple crisp chip of non-fried of the moisture below 7%.Beneficial effects of the present invention：The present invention combines dewatering and puffing technology with microwave vacuum low-temperature using steam blanching, vacuum FOS pulse infiltration, the apple crisp slices nutrition leak of production is few, degree of safety is high, expanded uniform, crispy in taste, local flavor are salubrious, with multiple healthcare function, the market vacancy of local flavor health-care apple crisp chip is filled up, consumption potentiality is huge.
Description
Technical field
The present invention relates to fruit field of deep, more particularly to a kind of production method of salubrious local flavor health-care apple crisp chip.
Background technology
Apple is the king in fruit, nutritious, and it also provides vitamin, ore deposit necessary to human body in addition to crude fibre is provided
Material and physiologically active ingredient, are the pollution-free foods that the mankind like.The product processed at present by apple is a lot, such as apple
Sauce, canned apple, cider, dehydrated apples, apple crisp slices etc., wherein apple flakes are to keep adding on the original quality base of apple
A kind of high-grade leisure food being popular among the people of work, is increasingly valued by people and favors.
The main production method of apple crisp slices has frying at normal atmospheric pressure, vacuum frying, pressure-difference and puffing and vacuum freeze drying etc..But
With the continuous improvement that people are required healthy food, the technique of fried production apple crisp slices has been eliminated.Vacuum refrigeration is done
The drying speed of fruit and vegetable crisp chip processed is slow, and time length, low production efficiency, power consumption are high.High production cost is not suitable for this method
Drying, vacuum freeze-drying method only a small amount of enterprise's use at present of fruit and vegetable crisp chip.Existed using changing temperature-pressure-difference and puffing dry technology
Great promotion and application are obtained on domestic and international market, but the swelling temperature of changing temperature-pressure-difference and puffing fruits and vegetables is high (typically in 9 5-105
DEG C) and in the residence time length (50-70min) of expansion chamber, cause product nutrient component damages serious, product typically can be with Jiao
Paste is hidden or bitter taste.Because micro-wave vacuum puffing technique (MVD) can form a kind of similar to the fried phase in dehydrated food
Between the loose structure that is formed, assign product fragility texture, MVD is also considered as that a kind of substitution is fried or freeze drying technology production
The new technology of leisure food.
Current people have carried out substantial amounts of research to the process technology of apple crisp slices, are concentrated mainly on the color protection of apple and do
Two aspects of drying process, concentrate on the exploitation of original flavor apple crisp slices.(the Food Bioprocess such as Chien Hwa Chong
Technol, 2014) etc. report diced apple Aassociation drying, it is believed that convection current-microwave vacuum combination drying shorten dry when
Between on have a clear superiority (reduce 50% drying time), the diced apple hardness of production is small, color and luster is good.Jinfeng Bi etc.
(LWT-Food Science and Technology, 2015；Chinese food journal, 2014) pretreatment is reported (during predrainage
Between, freeze, malt syrup, calcium chloride and sterile milk impregnating) influence to pressure-difference and puffing apple flakes Drying Dynamics and texture.
Han Qinghua etc. (agricultural mechanical journal, 2009) by independent variable of microwave power, vacuum and initial aqueous rate using aesthetic quality as
The micro-wave vacuum condition of index optimization piece apple crisp slices.Be related to apple crisp slices in terms of patent has 40 remainders, main collection
In in high temperature pressure difference puffing technique produce original flavor apple crisp slices.Jiang Yanquan etc. obtains a kind of apple crisp slices bulking equipment for 2015
And its patent (CN201510310850) of processing technology, Chang great Wei etc. obtains a kind of pressure-difference and puffing technique life for 2015
Produce the patent (CN103393025A) of the method for apple crisp slices.These researchs do not have grinding for local flavor and healthcare function with patent
Study carefully.
Such as chemical color protection of expanded pretreatment technology, calcium salt dipping, blanching mode, whether impregnate and all influence apple crisp slices class
The bulking process of product and the quality of final products, current topmost color protection technology is still sulfur-bearing chemical reagent and/or hot water
, there is sulfur dioxide residue and exceeded, nutrient component damages in scalding treatment, most techniques all use sucrose solution
Dipping, products obtained therefrom sugariness is high, heat is high, local flavor is not protruded.
For in the market apple crisp slices product, there is that category is single, unification is serious, it is impossible to meet consumer's
Otherness demand, therefore exploitation different flavor, the feature apple crisp slices with plurality of health care functions are to meet diversified city
Field demand has great market potential.
The content of the invention
To solve above existing issue, the present invention provides a kind of production method of salubrious local flavor health-care apple crisp chip.
A kind of production method of salubrious local flavor health-care apple crisp chip, its main process is：By the apple after cleaning through the past
Skin, stoning, section, using vacuum liquid glucose pulse infiltration processing, hot blast predrainage after clear water or sodium chloride color protection, steam blanching,
Eventually pass the salubrious local flavor health care of expanded rear obtained non-fried of the moisture below 7% of microwave vacuum second dehydration after sam
Apple crisp slices.
As further illustrating, fresh apple is cut into the thick apple flakes of 5-8mm.
As further illustrating, handle and gone out enzyme with steam blanching by using non-sulfites as inhibitors, the apple of cutting is immediately placed in
Immersion 20min is carried out in 1-1.5% sodium chloride solution, prevents apple flakes from occurring brown stain, the apple after immersion with air contact
Piece carries out blanching treatment 3min using 100 DEG C of steam and gone out enzyme.
As further illustrating, vacuum infiltration processing is carried out using FOS liquid glucose, sugar concentration is 15-60%, is adopted
Use vacuum pulse penetration mode, pulse number 5 times, vacuum degree control is in 80-90KPa or so, and processing time is 50-60min.
As further illustrating, apple flakes after the liquid glucose infiltration processing 50-60 DEG C of dry 3-4h in hot air drier, in advance
The apple flakes moisture of dehydration 30% or so, after in hermetic bag sam 5-6h.
As further illustrating, it is expanded that microwave vacuum constant temperature used carries out second dehydration, vacuum degree control in 85-95KPa,
Material constant temperature is set in 50-60 DEG C, and power density is 5-10W/g.
As further illustrating, apple crisp slices aluminium foil bag hermetic package, normal temperature storage, moisture is controlled below 7%,
Product shows bright golden yellow, and flat appearance, crispy in taste is agreeably sweet, and local flavor is salubrious.
Beneficial effects of the present invention：
The present invention combines dewatering and puffing technique with microwave vacuum low-temperature using steam blanching, vacuum FOS pulse infiltration
Technology, the apple crisp slices nutrition leak of production is few, degree of safety is high, expanded uniform, crispy in taste, local flavor are salubrious, protected with multiple
Health-care function, has filled up the market vacancy of local flavor health-care apple (fruits and vegetables) crisp chip, and consumption potentiality is huge.
Brief description of the drawings
Fig. 1 is this production method operating process schematic diagram.
Embodiment
Make explanation specifically, complete to technical scheme below in conjunction with the accompanying drawings.
A kind of production method of salubrious local flavor health-care apple crisp chip, its main process is：By the apple after cleaning through the past
Skin, stoning, section, using vacuum liquid glucose pulse infiltration processing, hot blast predrainage after clear water or sodium chloride color protection, steam blanching,
Eventually pass the salubrious local flavor health care of expanded rear obtained non-fried of the moisture below 7% of microwave vacuum second dehydration after sam
Apple crisp slices.
Fresh apple is cut into the thick apple flakes of 5-8mm.
Handle and gone out enzyme with steam blanching by using non-sulfites as inhibitors, the apple of cutting is immediately placed in 1-1.5% sodium chloride
Immersion 20min is carried out in solution, prevents apple flakes from occurring brown stain with air contact, the apple flakes after immersion utilize 100 DEG C of steam
Blanching treatment 3min is carried out to go out enzyme.
Vacuum infiltration processing is carried out using FOS liquid glucose, sugar concentration is 15-60%, using vacuum pulse infiltration side
Formula, pulse number 5 times, vacuum degree control is in 80-90KPa or so, and processing time is 50-60min.
Liquid glucose infiltration processing after apple flakes in hot air drier 50-60 DEG C of dry 3-4h, the apple flakes water of predrainage
Point content 30% or so, after in hermetic bag sam 5-6h.
Microwave vacuum constant temperature progress second dehydration used is expanded, and vacuum degree control is set in 85-95KPa, material constant temperature
50-60 DEG C, power density is 5-10W/g.
Apple crisp slices aluminium foil bag hermetic package, normal temperature storage, moisture is controlled below 7%, and product shows bright
Golden yellow, flat appearance, crispy in taste is agreeably sweet, and local flavor is salubrious.
Embodiment 1：
It is with clear water that red fuji apple surface washing is clean, the silt and impurity on surface are removed, after peeling, stoning, is cut into
Thickness is 8mm semicircle piece.The apple flakes cut are put into colour protecting liquid and soaked, colour protecting liquid is by mass fraction 1.0%
Salt solution soaks 20min.After apple flakes color retention, pulled out, carry out steam blanching processing 3min, then drain apple
It is put into after the water of piece surface in the liquid glucose that mass fraction is 20% using 50min, pulse number 5 during the processing of vacuum pulse penetration mode
Secondary, vacuum degree control is in 80KPa or so.Be put into hot air drier and carry out low temperature drying, dry under the conditions of 60 DEG C after 3h
Hermetic bag sam 6h.Chankings after the sam swollen 15min in rotary microwave vacuum desiccator.Vacuum degree control is in 85KPa, thing
Material constant temperature is set in 60 DEG C, and power density is 7W/g.It is expanded to terminate to take out aluminium foil bag hermetic package, normal temperature after apple crisp slices cooling
Storage, produces salubrious local flavor health-care apple crisp chip.
Embodiment 2：
It is with clear water that red fuji apple surface washing is clean, the silt and impurity on surface are removed, after peeling, stoning, is cut into
Thickness is 5mm piece, and the apple flakes cut are put into colour protecting liquid and soaked, colour protecting liquid is molten by the salt of mass fraction 1.0%
Immersion steeps 20min.After apple flakes color retention, pulled out, carry out steam blanching processing 3min, then drain apple flakes surface
50min when mass fraction is put into after water to be handled in 50% liquid glucose using vacuum pulse penetration mode, pulse number 5 times, very
Reciprocal of duty cycle is controlled in 85KPa or so.It is put into hot air drier and carries out low temperature drying, is dried under the conditions of 60 DEG C after 3h in hermetic bag
Sam 6h.Chankings after the sam expanded 20min in rotary microwave vacuum desiccator, vacuum degree control is in 90KPa, and material is permanent
Temperature is set in 60 DEG C, and power density is 5W/g.It is expanded to terminate to take out aluminium foil bag hermetic package after apple crisp slices cooling, normal temperature storage
Hide, produce salubrious local flavor health-care apple piece.
Embodiment 3：
It is with clear water that yellow YUAN SHUAI apple surface washing is clean, the silt and impurity on surface are removed, after peeling, stoning, is cut into
Thickness 8mm semicircle piece, the apple flakes cut are put into colour protecting liquid and soaked, colour protecting liquid is by the food of mass fraction 1.0%
Salting liquid soaks 20min.After apple flakes color retention, pulled out, carry out steam blanching processing 3min, then drain apple flakes
It is put into after the water of surface in the liquid glucose that mass fraction is 10% using 50min, pulse number 5 during the processing of vacuum pulse penetration mode
Secondary, vacuum degree control is in 80KPa or so.Be put into hot air drier and carry out low temperature drying, dry under the conditions of 60 DEG C after 3h
Hermetic bag sam 6h.Chankings after the sam swollen 20min in rotary microwave vacuum desiccator.Vacuum degree control is in 85KPa, thing
Material constant temperature is set in 50 DEG C, and power density is 10W/g.It is expanded to terminate to take out aluminium foil bag hermetic package after apple crisp slices cooling, often
Temperature storage, produces salubrious local flavor health-care apple piece.
Obviously, described embodiment is only a part of embodiment of the present invention, rather than whole embodiments.Based on this
Embodiment in invention, all other reality that those of ordinary skill in the art are obtained under the premise of creative work is not made
Apply, belong to the protection domain of invention.
Claims (7)
1. a kind of production method of salubrious local flavor health-care apple crisp chip, it is characterised in that：Its main process is：By the apple after cleaning
The pulse of vacuum FOS liquid glucose is permeated after really by removing the peel, being enucleated, cut into slices, using clear water or sodium chloride color protection, steam blanching
Processing, hot blast predrainage, eventually pass the expanded rear obtained moisture of microwave vacuum second dehydration after sam non-below 7%
Fried salubrious local flavor health-care apple crisp chip.
2. a kind of production method of salubrious local flavor health-care apple crisp chip according to claim 1, it is characterised in that：Fresh apple
It is cut into the thick apple flakes of 5-8mm.
3. a kind of production method of salubrious local flavor health-care apple crisp chip according to claim 1, it is characterised in that：By adopting
Handled and gone out enzyme with steam blanching with non-sulfites as inhibitors, the apple of cutting, which is immediately placed in 1-1.5% sodium chloride solution, to be soaked
20min, prevents apple flakes from occurring brown stain with air contact, and the apple flakes after immersion carry out blanching treatment using 100 DEG C of steam
3min goes out enzyme.
4. a kind of production method of salubrious local flavor health-care apple crisp chip according to claim 1, it is characterised in that：Using oligomeric
Fructose liquid glucose carries out vacuum infiltration processing, and sugar concentration is 15-60%, using vacuum pulse penetration mode, pulse number 5 times,
Vacuum degree control is in 80-90KPa or so, and processing time is 50-60min.
5. a kind of production method of salubrious local flavor health-care apple crisp chip according to claim 1, it is characterised in that：Liquid glucose permeates
Apple flakes after the processing 50-60 DEG C of dry 3-4h in hot air drier, the apple flakes moisture of predrainage 30% or so,
Afterwards in hermetic bag sam 5-6h.
6. a kind of production method of salubrious local flavor health-care apple crisp chip according to claim 1, it is characterised in that：Microwave used
Vacuum constant temperature progress second dehydration is expanded, and vacuum degree control is set in 50-60 DEG C, power density in 85-95KPa, material constant temperature
For 5-10W/g.
7. a kind of production method of salubrious local flavor health-care apple crisp chip according to claim 1, it is characterised in that：Apple crisp slices
Aluminium foil bag hermetic package, normal temperature storage, moisture is controlled below 7%, and product shows bright golden yellow, and outward appearance is put down
Whole, crispy in taste is agreeably sweet, and local flavor is salubrious.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710387785.6A CN107232537A (en) | 2017-05-27 | 2017-05-27 | A kind of production method of salubrious local flavor health-care apple crisp chip |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710387785.6A CN107232537A (en) | 2017-05-27 | 2017-05-27 | A kind of production method of salubrious local flavor health-care apple crisp chip |
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| CN107232537A true CN107232537A (en) | 2017-10-10 |
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| CN201710387785.6A Pending CN107232537A (en) | 2017-05-27 | 2017-05-27 | A kind of production method of salubrious local flavor health-care apple crisp chip |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108782913A (en) * | 2018-05-22 | 2018-11-13 | 中玺（天津）枣业技术工程中心 | low sugar candied date and processing method |
| CN111280245A (en) * | 2020-02-17 | 2020-06-16 | 中国农业大学 | Method for drying apple slices in two stages of hot air and pulse spouted microwave vacuum |
| CN111296789A (en) * | 2020-02-17 | 2020-06-19 | 甘肃省科学院生物研究所 | Method for preparing apple crisp chips by microwave vacuum drying |
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| CN102613372A (en) * | 2011-11-08 | 2012-08-01 | 江苏省农业科学院 | Processing method of microwave puffed apple crisps |
| CN102696988A (en) * | 2012-05-14 | 2012-10-03 | 中国农业大学 | Non-fried apple chips and processing method thereof |
| CN104642954A (en) * | 2015-01-28 | 2015-05-27 | 施大卫 | Production method of dried apples |
| CN104872564A (en) * | 2015-04-27 | 2015-09-02 | 沈阳农业大学 | Preparation method of non-fried puffed Hanfu apple crisp slices |
-
2017
- 2017-05-27 CN CN201710387785.6A patent/CN107232537A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613372A (en) * | 2011-11-08 | 2012-08-01 | 江苏省农业科学院 | Processing method of microwave puffed apple crisps |
| CN102696988A (en) * | 2012-05-14 | 2012-10-03 | 中国农业大学 | Non-fried apple chips and processing method thereof |
| CN104642954A (en) * | 2015-01-28 | 2015-05-27 | 施大卫 | Production method of dried apples |
| CN104872564A (en) * | 2015-04-27 | 2015-09-02 | 沈阳农业大学 | Preparation method of non-fried puffed Hanfu apple crisp slices |
Non-Patent Citations (1)
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108782913A (en) * | 2018-05-22 | 2018-11-13 | 中玺（天津）枣业技术工程中心 | low sugar candied date and processing method |
| CN111280245A (en) * | 2020-02-17 | 2020-06-16 | 中国农业大学 | Method for drying apple slices in two stages of hot air and pulse spouted microwave vacuum |
| CN111296789A (en) * | 2020-02-17 | 2020-06-19 | 甘肃省科学院生物研究所 | Method for preparing apple crisp chips by microwave vacuum drying |
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Application publication date: 20171010 |