CN107467562A - A kind of preparation method of the restructuring fruits and vegetables block with crispy texture - Google Patents
A kind of preparation method of the restructuring fruits and vegetables block with crispy texture Download PDFInfo
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- CN107467562A CN107467562A CN201710499578.XA CN201710499578A CN107467562A CN 107467562 A CN107467562 A CN 107467562A CN 201710499578 A CN201710499578 A CN 201710499578A CN 107467562 A CN107467562 A CN 107467562A
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- 244000042314 Vigna unguiculata Species 0.000 claims 2
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- 238000001035 drying Methods 0.000 abstract description 8
- 235000019640 taste Nutrition 0.000 abstract description 5
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 230000008014 freezing Effects 0.000 abstract 1
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- 241001083492 Trapa Species 0.000 description 4
- 241000219977 Vigna Species 0.000 description 4
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 229920002774 Maltodextrin Polymers 0.000 description 3
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Classifications
-
- 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
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
Abstract
The invention discloses a kind of preparation method of the restructuring fruits and vegetables block with crispy texture, the fruits and vegetables being diced are prepared as fruits and vegetables fourth using Hot Air Drying, fruits and vegetables fourth is filler, it is mixed in the fruit, vegetable juice modulated, then the fruits and vegetables block with unique crispy texture is prepared using Vacuum Freezing ＆ Drying Technology, the fruits and vegetables block made using the inventive method remains fruit and vegetable materials natural nutrient component, multiple tastes, convenient and instant, there is unique crispy texture and good chewing experience.
Description
Technical field
The present invention relates to fruit-vegetable food processing technique field, and in particular to a kind of restructuring fruits and vegetables block with crispy texture
Preparation method.
Background technology
With China's expanding economy and the progress of foods processing technique, change with rapid changepl. never-ending changes and improvements occurs for food consumption,
The category of leisure food is increasingly abundant, especially using dehydrated fruits and vegetables product as representative, focuses on nutrition, health and multiple tastes concept
Product just turn into new focus.Different from traditional garden stuff processing product such as preserved fruit, preserved fruit, can, dehydrated fruits and vegetables product is to adopt
With different dry technologies（Heated-air drying, vacuum microwave drying, low-temperature frying are dry, cryogenic high pressure airflow puffing is dry, overheat
Steam explosion puffing drying, vacuum freeze drying etc.）To fruit and vegetable materials（Or the mixing fruits and vegetables after mashing）Dewater treatment is carried out, to be formed
The fruit-vegetable dried product of crispy texture.
In recent years, different food products drying means, including research of the various combination drying means in garden stuff processing are a lot, this
To developing the fruits and vegetables resource of China's abundant, to widen fruits and vegetables further technological processing way of great advantage.Such as the C of patent No. CN 1275532
A kind of combined dehydration fruits and vegetables preparation method of vacuum freeze drying heated-air drying again is disclosed, first vacuum freeze drying fixes fruits and vegetables
Original form, then heated-air drying dehydration；The B of patent No. CN 101433300 disclose a kind of clear-cut without expanded low sugar degree fruit jelly
The fast preparation method of piece, the lyophilization stage of fruit slice is used into microwave vacuum using freeze-drying, parsing-desiccation stage
Dry, finally use heated-air drying to make the terminal water content of fruit slice for less than 5%.Above-mentioned patent mainly make use of freeze-drying
The advantage of technology, maintains original fruits and vegetables structure, and energy consumption is reduced in combination with other drying means.But the office of above-mentioned patent
Limit is that original fruits and vegetables structure can only be kept by drying, and fails to transform fruits and vegetables structure new crisp to develop
The new product of mouthfeel.The demand to be becomed more diverse for consumer, exploitation one kind had both retained fruit and vegetable materials natural nutrient component, taste
Various, convenient and instant, the fruits and vegetables new product of crispy texture and good chewing experience again with uniqueness is by with good market
Prospect.
The content of the invention
The invention provides a kind of Innovative Production method for recombinating fruit and vegetable food, retain fruit and vegetable materials natural nutrient component,
Multiple tastes, particularly convenient and instant, the fruits and vegetables block of the present invention have unique crispy texture and good chewing experience.
To achieve these goals, the technical scheme taken of the present invention is：
A kind of preparation method of the restructuring fruits and vegetables block with crispy texture, its feature are：The fruits and vegetables being diced are utilized into hot blast
Dry technology is prepared as fruits and vegetables fourth, and fruits and vegetables fourth is filler, is mixed in the fruit, vegetable juice modulated, is then done using vacuum refrigeration
Dry technology prepares the fruits and vegetables block with unique crispy texture.
Can specifically comprise the following steps to further realize the purpose of the present invention：
A, the preparation method of fruits and vegetables fourth：It is that fruits and vegetables are diced, is processed to obtain fruits and vegetables fourth using Hot Air Drying, temperature is
65 DEG C ~ 85 DEG C, wind speed 1.0m/s ~ 2.0m/s, fruits and vegetables fourth wet basis moisture control 10% ~ 20%, there is 50mm3~250mm3Body
Product；
B, the preparation method of fruit, vegetable juice：Fruit and vegetable materials are cleaned respectively, removes the peel, be enucleated, cutting into slices, blanching or boiling, mashing,
Finally it is modulated into fruit, vegetable juice；
C, the mixing of fruits and vegetables fourth and fruit, vegetable juice：Fruits and vegetables fourth and the fruit, vegetable juice prepared stirs and evenly mixs, and stir and evenly mix operation when
Between control in 3min ~ 5min, the thickness of mixture be 10mm ~ 20mm, and it is 30% ~ 70% that fruits and vegetables fourth, which accounts for the volume of mixture,；
D, vacuum freeze drying：By mixture in the quick-frozen 3h ~ 8h of -30 DEG C of temperature below, then it is true less than 150pa in absolute pressure
It is dried processing under empty condition, 40 DEG C ~ 70 DEG C of temperature of heating plate, the fruits and vegetables block wet basis for eventually passing through vacuum freeze drying is aqueous
Rate is controlled below 3%.
Can be the fruits and vegetables fourth for apple, yellow peach, pears, Kiwi berry, big to further realize the purpose of the present invention
Jujube, pineapple, mango, hawthorn, strawberry, durian, jackfruit, "Hami" melon, pawpaw, apricot, muskmelon, carrot, pumpkin, Chinese yam, potato,
One or more of mixing therein such as sweet potato, purple potato, cowpea, lotus rhizome, water chestnut, taro.
Can be the fruit, vegetable juice for apple, yellow peach, pears, Kiwi berry, big to further realize the purpose of the present invention
Jujube, pineapple, mango, hawthorn, strawberry, durian, jackfruit, "Hami" melon, pawpaw, apricot, muskmelon, carrot, pumpkin, Chinese yam, potato,
One or more of mixing therein such as sweet potato, purple potato, cowpea, lotus rhizome, water chestnut, taro.
In order to further realize the purpose of the present invention, can be the fruit, vegetable juice preparation method in, in modulated process
It can add in white granulated sugar, glucose, malt syrup, starch, maltodextrin, salt, condiment powder, milk powder, soyabean protein powder
One or more of mixing.
Beneficial effects of the present invention：
Restructuring fruits and vegetables block with crispy texture can have nutrition and the flavor of a variety of fruits and vegetables concurrently, non-fried, multiple tastes, be conveniently
Food；Restructuring fruits and vegetables block especially of the invention obtains institutional framework and shunk by rationally controlling the moisture of heated-air drying fruits and vegetables fourth
Small fourth block, then be mixed into fruit, vegetable juice be freeze-dried rapidly.Fruits and vegetables block overall structure is crisp after so finally drying, and internal
The hard crisp resistance to chewing of fruits and vegetables fourth, shows the crispy texture of uniqueness and good chewing experience；The fruits and vegetables block of freeze-drying more can
Greatly retain the original nutritional ingredient of fruit and vegetable materials.
Brief description of the drawings
The invention will be further described with reference to the accompanying drawings and examples.
Fig. 1 is the section schematic diagram for the restructuring fruits and vegetables block that preparation method of the present invention makes.
The schematic diagram of fruits and vegetables fourth when Fig. 2 is the restructuring fruits and vegetables block that preparation method of the present invention makes.
Fig. 3 is the texture for the restructuring fruits and vegetables block that preparation method of the present invention makes（Stroke-stress curve）Datagram.
Embodiment
To be more clearly understood that technical scheme, the present invention is made furtherly with reference to specific embodiment
It is bright.
A kind of preparation method of the restructuring fruits and vegetables block with crispy texture, comprises the following steps：
（1）The preparation method of fruits and vegetables fourth：Fresh fruit of vegetables is removed the peel, is enucleated as needed, is then cut into the small of 5mm*5mm*5mm
Block, fruits and vegetables are apple, yellow peach, pears, Kiwi berry, jujube, pineapple, mango, hawthorn, strawberry, durian, jackfruit, "Hami" melon, wood
Melon, apricot, muskmelon, carrot, pumpkin, Chinese yam, potato, sweet potato, purple potato, cowpea, lotus rhizome, water chestnut, taro etc. are therein a kind of or several
Kind mixing, the fruits and vegetables fourth cut can carry out blanching or not blanching as needed, and the present embodiment uses apple, the apple cut
Fourth blanching 1.5min in 95 DEG C of clear water, pull out to drain to without water droplet and drip, diced apple is laid in pallet, being placed in temperature is
70 DEG C, heated-air drying 150min under conditions of wind speed 1.5m/s, its wet basis moisture content is determined 15% or so, diced apple now
Such as Fig. 2 schematic diagram, global tissue structure both shrinks；
（2）The preparation of fruit, vegetable juice：Fruit and vegetable materials are cleaned respectively, removes the peel, be enucleated, cutting into slices, blanching or boiling, mashing, most
After be modulated into fruit, vegetable juice, the fruits and vegetables of fruit, vegetable juice using apple, yellow peach, pears, Kiwi berry, jujube, pineapple, mango, hawthorn, strawberry,
Durian, jackfruit, "Hami" melon, pawpaw, apricot, muskmelon, carrot, pumpkin, Chinese yam, potato, sweet potato, purple potato, cowpea, lotus rhizome, water chestnut
One or more of mixing therein such as shepherd's purse, taro, can add white granulated sugar, glucose, malt in the modulated process of fruit, vegetable juice
One or more of mixing therein such as syrup, starch, maltodextrin, salt, condiment powder, milk powder, soyabean protein powder；This implementation
Example uses pumpkin, after pumpkin is cleaned, removes the peel, removes flesh, is cut into the sheet of 10mm thickness, is placed in food steamer and steams 10min, takes out
After be cooled to room temperature, be then beaten, then toward add in crushed pumpkin account for white granulated sugar, 5% maltodextrin that its mass ratio is 3.5% and
5% water, it is further continued for being beaten to uniform.
（3）The mixing of fruits and vegetables fourth and fruit, vegetable juice：The diced apple prepared is mixed in crushed pumpkin rapidly, controls diced apple
Volume ratio with crushed pumpkin is 2:Stirred within 3,3min, it is 4cm*4cm* rapidly to dispense mixture to mould size
In 2.0cm mould disks.
（4）Vacuum freeze drying：Mould disks are transferred to the quick-frozen 5h of -30 DEG C of temperature below, then are less than in absolute pressure
It is dried processing under 150pa vacuum condition, 50 DEG C of temperature of heating plate, eventually passes through the fruits and vegetables block wet basis of vacuum freeze drying
Moisture control is below 3%.
Final pumpkin-apple block section such as Fig. 1 schematic diagrames so, diced apple 1 is uniformly distributed in pumpkin tissue 2,
This restructuring fruits and vegetables block overall structure is crisp, and the hard crisp resistance to chewing of internal diced apple, totally shows the crispy texture of uniqueness
With good chewing experience.Its texture of instrumental test（Stroke-stress curve）Datagram is as shown in figure 3, simulation teeth chewing
When stress, maximum stress ＜ 70N, show stroke-stress curve of multimodal, matched with the crispy texture of reality.
The foregoing is only a specific embodiment of the invention, but protection scope of the present invention is not limited thereto, any
Those familiar with the art the invention discloses technical scope in, change or replacement can be readily occurred in, should all be contained
Cover within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (5)
- A kind of 1. preparation method of the restructuring fruits and vegetables block with crispy texture, it is characterised in that：The fruits and vegetables being diced are utilized into heat Wind dry technology is prepared as fruits and vegetables fourth, and fruits and vegetables fourth is filler, is mixed in the fruit, vegetable juice modulated, then utilizes vacuum refrigeration Dry technology prepares the fruits and vegetables block with unique crispy texture.
- A kind of 2. preparation method of restructuring fruits and vegetables block with crispy texture according to claim 1, it is characterised in that tool Body comprises the following steps：A, the preparation of fruits and vegetables fourth：It is that fruits and vegetables are diced, is processed to obtain fruits and vegetables fourth using Hot Air Drying, temperature is 65 DEG C ~ 85 DEG C, wind speed 1.0m/s ~ 2.0m/s, fruits and vegetables fourth wet basis moisture control 10% ~ 20%, there is 50mm3~250mm3Volume；B, the preparation of fruit, vegetable juice：Fruit and vegetable materials are cleaned respectively, removes the peel, be enucleated, cutting into slices, blanching or boiling, mashing, finally It is modulated into fruit, vegetable juice；C, the mixing of fruits and vegetables fourth and fruit, vegetable juice：Fruits and vegetables fourth and the fruit, vegetable juice prepared stirs and evenly mixs, and stir and evenly mix operation when Between control in 3min ~ 5min, the thickness of mixture be 10mm ~ 20mm, and it is 30% ~ 70% that fruits and vegetables fourth, which accounts for the volume of mixture,；D, vacuum freeze drying：By mixture in the quick-frozen 3h ~ 8h of -30 DEG C of temperature below, then it is true less than 150pa in absolute pressure It is dried processing under empty condition, 40 DEG C ~ 70 DEG C of temperature of heating plate, the fruits and vegetables block wet basis for eventually passing through vacuum freeze drying is aqueous Rate is controlled below 3%.
- A kind of 3. preparation method of restructuring fruits and vegetables block with crispy texture according to claim 1 or 2, it is characterised in that The fruits and vegetables fourth be apple, yellow peach, pears, Kiwi berry, jujube, pineapple, mango, hawthorn, strawberry, durian, jackfruit, "Hami" melon, One or more in pawpaw, apricot, muskmelon, carrot, pumpkin, Chinese yam, potato, sweet potato, purple potato, cowpea, lotus rhizome, water chestnut, taro Mixing.
- A kind of 4. preparation method of restructuring fruits and vegetables block with crispy texture according to claim 1 or 2, it is characterised in that The fruit, vegetable juice be apple, yellow peach, pears, Kiwi berry, jujube, pineapple, mango, hawthorn, strawberry, durian, jackfruit, "Hami" melon, One or more in pawpaw, apricot, muskmelon, carrot, pumpkin, Chinese yam, potato, sweet potato, purple potato, cowpea, lotus rhizome, water chestnut, taro Mixing.
- A kind of 5. preparation method of restructuring fruits and vegetables block with crispy texture according to claim 2, it is characterised in that institute In the preparation method for stating fruit, vegetable juice, white granulated sugar, glucose, malt syrup, starch, malt paste can be added in modulated process One or more of mixing in essence, salt, condiment powder, milk powder, soyabean protein powder.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109965241A (en) * | 2019-04-22 | 2019-07-05 | 江西康嘉冻干食品有限公司 | A kind of freeze-drying sweet potato shortcake and preparation method thereof |
| CN110946258A (en) * | 2019-12-17 | 2020-04-03 | 中国农业科学院农产品加工研究所 | Unbreakable vacuum freeze-drying reshaped apple crisp and preparation method thereof |
| CN111728165A (en) * | 2020-07-24 | 2020-10-02 | 海南惠民农产品出口配送有限公司 | Preparation method of composite fruit and vegetable powder |
| CN112006245A (en) * | 2020-09-16 | 2020-12-01 | 北京市农业技术推广站 | Processing technology of low-sugar leisure food with strawberries as raw materials |
| CN112544914A (en) * | 2020-11-10 | 2021-03-26 | 沈阳农业大学 | Preparation method of apple-sweet potato composite crisp chips |
| CN114868885A (en) * | 2022-05-25 | 2022-08-09 | 浙江工业大学 | Preparation method of low-energy ovalbumin compound leisure food |
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| CN103535648A (en) * | 2013-10-14 | 2014-01-29 | 彭常龙 | Preparation method of dried kiwifruit |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109965241A (en) * | 2019-04-22 | 2019-07-05 | 江西康嘉冻干食品有限公司 | A kind of freeze-drying sweet potato shortcake and preparation method thereof |
| CN110946258A (en) * | 2019-12-17 | 2020-04-03 | 中国农业科学院农产品加工研究所 | Unbreakable vacuum freeze-drying reshaped apple crisp and preparation method thereof |
| CN110946258B (en) * | 2019-12-17 | 2022-08-05 | 中国农业科学院农产品加工研究所 | Unbreakable vacuum freeze-drying reshaped apple crisp and preparation method thereof |
| CN111728165A (en) * | 2020-07-24 | 2020-10-02 | 海南惠民农产品出口配送有限公司 | Preparation method of composite fruit and vegetable powder |
| CN112006245A (en) * | 2020-09-16 | 2020-12-01 | 北京市农业技术推广站 | Processing technology of low-sugar leisure food with strawberries as raw materials |
| CN112544914A (en) * | 2020-11-10 | 2021-03-26 | 沈阳农业大学 | Preparation method of apple-sweet potato composite crisp chips |
| CN114868885A (en) * | 2022-05-25 | 2022-08-09 | 浙江工业大学 | Preparation method of low-energy ovalbumin compound leisure food |
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