CN108514091A - 一种vf果蔬脆片的制备方法 - Google Patents
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Abstract
本发明属于果蔬深加工技术领域,具体涉及一种VF果蔬脆片的制备方法,包括如下步骤:(1)将果蔬分选、洗净、去皮、去核后,根据加工特性切片或切条,得到果蔬片;(2)将上述果蔬片清洗后,进行杀青;(3)逐级冷却,并将冷却好的果蔬片沥水后进行速冻,使中心温度降低至‑18~‑20℃;(4)将单冻好的果蔬片入棉子糖和甘露醇1:1混合溶液中浸泡4~12小时后,根据产品特性进行单冻;(5)单冻好的果蔬片入真空油炸设备中进行脱水、脱油处理,充氮包装后即得果蔬脆片。本发明方法所得脆片产品口感更加酥脆、含油量低、吸湿性低并且使产品外观更加饱满。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种VF果蔬脆片的制备方法。
背景技术
VF(Vacuum fried)技术即真空油炸技术,是将油炸和脱水作用有机的结合在一起的技术。其原理是在真空状态下水的沸点降低,在密闭容器中以油为传热媒介,负压状态下,食品内部的水分急剧蒸发、喷出、抽走,使组织形成疏松多孔的结构,实现低温条件下对食品进行油炸。由于样品处于负压状态,在相对缺氧的情况下进行食品加工,可以减轻甚至避免氧化作用带来的危害,从而使产品最大限度保持其天然风味。真空油炸的优势在于整个过程是在高真空度、低油温下进行的,油处于负压状态,溶于油脂中的气体很快大量逸出,产生的水蒸气压力较小,无论是油还是物料的氧化、褐变作用都远远小于常压油炸。因此与常压油炸相比,能够有效保留产品的营养成分,降低产品含油量,避免氧化作用所带来的危害。
果蔬脆片是以新鲜蔬菜、水果为原料,经真空油炸脱水工艺制作而成。克服了传统油炸果蔬脆片在高温状态下,因美拉德反应和焦糖化反应急剧导致的颜色加深、有苦味、脱水不均匀等缺陷,同时较好保护果蔬中的营养成分。果蔬脆片一大主要特点就是口感酥脆,儿童和老人均可食用。加工过程中,需要在真空状态下使果蔬细胞间隙中的水分急剧膨胀,达到良好的膨化效果。而有的产品由于自身特性,不易达到酥脆的口感,做出的产品较硬,不被消费者认可。因此,亟待开发一种新的工艺来生产口感酥脆、含油率低、货架期长、保持原有风味的果蔬脆片产品。
发明内容
针对以上问题,本发明提供一种VF果蔬脆片的制备方法,所得脆片产品口感酥脆,含油量低,吸湿性低,并且使产品外观更加饱满,保持了新鲜果蔬纯天然的色泽。
为解决以上问题,本发明通过以下技术方案实现:
一种VF果蔬脆片的制备方法,包括以下步骤:
(1)前处理:挑选无腐烂、无虫蛀的果蔬,用清水洗净原料表面的泥土及杂质,人工对原料进行修整、去皮或去核。根据果蔬加工特性,将果蔬切片或切成长条;
(2)杀青:清洗后的果蔬采用98~100℃的蒸汽,杀青1~5分钟;
(3)冷却:将杀青后的果蔬用清水冷却至10~20℃,将冷却好的果蔬沥水;
(4)速冻:沥水后的果蔬置于速冻机中,在15分钟内使中心温度降至-18~-20℃;
(5)浸渍:将速冻后的果蔬进行解冻,使中心温度达到0℃左右,置于糖溶液中浸泡4~12小时;
(6)单冻:浸渍好的果蔬,再入单冻机进行单冻。
(7)真空油浴脱水:将单冻后的产品加入到真空油浴设备中,脱水后的产品进行真空离心脱油;
(8)包装:脱油后的产品,进行充氮包装,即得果蔬脆片。
进一步,所述薄片厚度为3~8mm,所述长条直径为5~10mm,长度为5~8cm。
进一步,所述果蔬杀青前入清水中清洗3~5分钟;
进一步,所述果蔬冷却需在15分钟内采用进行逐级,使温度最终达到10℃左右;
进一步,所述速冻后的果蔬可以入-38℃冷库长期保存;
进一步,所述糖溶液采用质量浓度为15%的甘露醇和棉籽糖1:1混合溶液;
进一步,所述单冻后果蔬中心温度降至-18~-20℃;
进一步,所述真空度为-0.06~-0.09Mpa,加热温度为80~98℃,加热时间为15~150分钟。
本发明具有以下积极有益效果:
本发明方法可改善果蔬结构,使果蔬脆片更易形成疏松多孔的结构,从而加快脱水过程,并显著降低油料内渗和残留。最终得到的果蔬脆片口感更加酥脆。
(1)本发明方法对果蔬片进行两次速冻。第一次速冻,可使组织组织形成微孔结构,增加表面积,利于浸渍液的渗透,使成品更加饱满;第二次速冻,进一步破坏果蔬纤维组织,进一步提高产品脆性;
(2)本发明方法采用的浸渍液为棉子糖和甘露醇的混合液,这两种均为吸湿性低的糖,既可以起到护色作用,还可以降低成品的吸湿性,延长产品货架期。
具体实施方式:
下面以实施例对本发明作进一步说明,但本发明并不局限于这些实施例。
实施例1:青萝卜脆片
(1)前处理:挑选无腐烂、无虫蛀、无分叉的青萝卜,用清水洗净原料表面的泥土及杂质,人工切头去尾对原料进行修整,切成4~6mm薄片;
(2)杀青:切片后的青萝卜用清水冲洗3~5分钟,采用98~100℃的蒸汽,杀青3~4分钟;
(3)冷却:将杀青后的青萝卜用清水逐级冷却至10~20℃,将冷却好的果蔬沥水;
(4)速冻:沥水后的青萝卜置于速冻机中,在10分钟内使中心温度降至-18~-20℃;
(5)浸渍:将速冻后的青萝卜进行解冻,使中心温度达到0℃以上,置于浓度为15%的甘露醇和棉籽糖1:1混合溶液中浸泡4~6小时;
(6)单冻:浸渍好的青萝卜,再入单冻机进行单冻。
(7)真空油浴脱水:将单冻后的产品加入到真空油浴设备中,真空度为-0.07Mpa,加热温度为85~94℃,加热时间为20~35分钟。脱水后的产品进行真空离心脱油;
(8)包装:脱油后的产品,进行充氮包装,即得青萝卜脆片。
实施例2:黄桃脆片
(1)前处理:挑选无腐烂、无虫蛀、7成熟的黄桃,用清水洗净原料表面的泥土及杂质,将黄桃去核去皮后切成6~8mm的薄片;
(2)杀青:切片后的黄桃用清水冲洗1~2分钟,采用98~100℃的蒸汽,杀青4~5分钟;
(3)冷却:将杀青后的黄桃用清水逐级冷却至10~20℃,将冷却好的黄桃沥水;
(4)速冻:沥水后的黄桃置于速冻机中,在10分钟内使中心温度降至-18~-20℃;
(5)浸渍:将速冻后的黄桃进行解冻,使中心温度达到0℃以上,置于浓度为15%的甘露醇和棉籽糖1:1混合溶液中浸泡6~8小时;
(6)单冻:浸渍好的黄桃,再入单冻机进行单冻。
(7)真空油浴脱水:单冻后的产品加入到真空油浴设备中,真空度为-0.07Mpa,加热温度为88~98℃,加热时间为30~50分钟。脱水后的产品进行真空离心脱油;
(8)包装:脱油后的产品,进行充氮包装,即得黄桃脆片。
实施例3:土豆脆
(1)前处理:挑选无腐烂、无虫蛀、无发芽的土豆,用清水洗净原料表面的泥土及杂质,人工对原料进行修整。将土豆切成直径为6~8mm,长度为5~8cm的长条;
(2)杀青:将切条后的土豆用清水冲洗3~5分钟,采用98~100℃的蒸汽,杀青4~5分钟;
(3)冷却:将杀青后的土豆用清水逐级冷却至10~20℃,将冷却好的土豆沥水;
(4)速冻:沥水后的土豆置于速冻机中,在10分钟内使中心温度降至-18~-20℃;
(5)浸渍:将速冻后的土豆进行解冻,使中心温度达到0℃以上,置于浓度为15%的甘露醇和棉籽糖1:1混合溶液4~5小时;
(6)单冻:浸渍好的土豆,再入单冻机进行单冻。
(7)真空油浴脱水:单冻后的土豆加入到真空油浴设备中,真空度为-0.07Mpa,加热温度为90~98℃,加热时间为400~60分钟。脱水后的产品进行真空离心脱油;
(8)包装:脱油后的产品,进行充氮包装,即得土豆脆。
实施例4:冬枣脆
(1)前处理:挑选无腐烂、无虫蛀、7~9成熟的冬枣,用清水洗净原料表面的泥土及杂质,将冬枣去核;
(2)杀青:去核后的冬枣用清水冲洗1~2分钟,采用98~100℃的蒸汽,杀青4~5分钟;
(3)冷却:将杀青后的冬枣用清水逐级冷却至10~20℃,将冷却好的冬枣沥水;
(4)速冻:沥水后的冬枣置于速冻机中,在10分钟内使中心温度降至-18~-20℃;
(5)真空油浴脱水:速冻后的产品加入到真空油浴设备中,真空度为-0.07Mpa,加热温度为88~94℃,加热时间为60~100分钟。脱水后的冬枣进行真空离心脱油;
(6)包装:脱油后的产品,进行充氮包装,即得冬枣脆片。
以上所述仅为本发明的实施例,并非因此限制本发明的专利范围,凡是利用本发明内容所作的等同变换,或直接或间接运用在相关的技术领域,均同理包括在本发明的专利保护范围内。
Claims (8)
1.一种VF果蔬脆片的制备方法,其特征在于,包括以下步骤:
(1)前处理:挑选无腐烂、无虫蛀的果蔬,用清水洗净原料表面的泥土及杂质,人工对原料进行修整、去皮或去核,根据果蔬加工特性,将果蔬切片或切成长条;
(2)杀青:清洗后的果蔬采用98~100℃的蒸汽,杀青1~5分钟;
(3)冷却:将杀青后的果蔬用清水冷却至10~20℃,将冷却好的果蔬沥水;
(4)速冻:沥水后的果蔬置于速冻机中,在15分钟内使中心温度降至-18~-20℃;
(5)浸渍:将速冻后的果蔬进行解冻,使中心温度达到0℃左右,置于糖溶液中浸泡4~12小时;
(6)单冻:浸渍好的果蔬,再入单冻机进行单冻;
(7)真空油浴脱水:将单冻后的产品加入到真空油浴设备中,脱水后的产品进行真空离心脱油;
(8)包装:脱油后的产品,进行充氮包装,即得果蔬脆片。
2.根据权利要求1所述的VF果蔬脆片的制备方法,其特征在于:步骤(1)中所述切片厚度为3~8mm,所述长条直径为4~10mm,长度为5~8cm。
3.根据权利要求1所述的VF果蔬脆片的制备方法,其特征在于:步骤(2)中所述果蔬,杀青前入清水中清洗1~5分钟。
4.根据权利要求1所述的VF果蔬脆片的制备方法,其特征在于:步骤(3)中所述果蔬冷却需在15分钟内采用进行逐级,使温度最终达到10℃左右。
5.根据权利要求1所述的VF果蔬脆片的制备方法,其特征在于:步骤(4)种所述速冻后的果蔬可以入-38℃冷库长期保存。
6.根据权利要求1所述的VF果蔬脆片的制备方法,其特征在于:步骤(5)中所述糖溶液,采用质量浓度为15%的甘露醇和棉籽糖1:1混合溶液。
7.根据权利要求1所述的VF果蔬脆片的制备方法,其特征在于:步骤(6)中所述单冻后果蔬中心温度降至-18~-20℃。
8.根据权利要求1所述的VF果蔬脆片的制备方法,其特征在于:步骤(7)中所述真空度-0.06~-0.09Mpa,加热温度为80~98℃,加热时间为15~150分钟。
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CN111053211A (zh) * | 2019-08-02 | 2020-04-24 | 炫烁贸易(上海)有限公司 | 一种咸蛋黄味南瓜脆片制作方法 |
CN113100404A (zh) * | 2021-05-06 | 2021-07-13 | 连云港亿家乐食品有限公司 | 一种即食紫菜食品加工方法 |
CN114403279A (zh) * | 2022-02-25 | 2022-04-29 | 皖西学院 | 一种桃脆片的制作方法及其使用的浸渍液 |
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CN111053211A (zh) * | 2019-08-02 | 2020-04-24 | 炫烁贸易(上海)有限公司 | 一种咸蛋黄味南瓜脆片制作方法 |
CN113100404A (zh) * | 2021-05-06 | 2021-07-13 | 连云港亿家乐食品有限公司 | 一种即食紫菜食品加工方法 |
CN114403279A (zh) * | 2022-02-25 | 2022-04-29 | 皖西学院 | 一种桃脆片的制作方法及其使用的浸渍液 |
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