CN109430749A - A kind of production method that selenium-enriched fruit and vegetable is crisp - Google Patents
A kind of production method that selenium-enriched fruit and vegetable is crisp Download PDFInfo
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- CN109430749A CN109430749A CN201811104147.XA CN201811104147A CN109430749A CN 109430749 A CN109430749 A CN 109430749A CN 201811104147 A CN201811104147 A CN 201811104147A CN 109430749 A CN109430749 A CN 109430749A
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 19
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 19
- 239000011669 selenium Substances 0.000 title claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 102000004190 Enzymes Human genes 0.000 claims abstract description 11
- 108090000790 Enzymes Proteins 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 11
- 239000007921 spray Substances 0.000 claims abstract description 9
- 238000004108 freeze drying Methods 0.000 claims abstract description 6
- 230000009849 deactivation Effects 0.000 claims abstract description 5
- 238000007598 dipping method Methods 0.000 claims abstract description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 33
- 235000013311 vegetables Nutrition 0.000 claims description 10
- 239000008213 purified water Substances 0.000 claims description 6
- 229920001353 Dextrin Polymers 0.000 claims description 5
- 239000004375 Dextrin Substances 0.000 claims description 5
- 235000019425 dextrin Nutrition 0.000 claims description 5
- 235000003934 Abelmoschus esculentus Nutrition 0.000 claims description 4
- 240000004507 Abelmoschus esculentus Species 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 239000008157 edible vegetable oil Substances 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 239000002356 single layer Substances 0.000 claims description 4
- 239000002344 surface layer Substances 0.000 claims description 4
- 238000000859 sublimation Methods 0.000 claims description 2
- 230000008022 sublimation Effects 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 15
- 230000000694 effects Effects 0.000 abstract description 8
- 238000012545 processing Methods 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 239000003921 oil Substances 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 6
- 239000002994 raw material Substances 0.000 description 5
- 238000009835 boiling Methods 0.000 description 3
- 238000011056 performance test Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 206010023126 Jaundice Diseases 0.000 description 2
- ZRWPUFFVAOMMNM-UHFFFAOYSA-N Patulin Chemical compound OC1OCC=C2OC(=O)C=C12 ZRWPUFFVAOMMNM-UHFFFAOYSA-N 0.000 description 2
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
- 239000003183 carcinogenic agent Substances 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 229930195730 Aflatoxin Natural products 0.000 description 1
- XWIYFDMXXLINPU-UHFFFAOYSA-N Aflatoxin G Chemical compound O=C1OCCC2=C1C(=O)OC1=C2C(OC)=CC2=C1C1C=COC1O2 XWIYFDMXXLINPU-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- NYNKCGWJPNZJMI-UHFFFAOYSA-N Clebopride malate Chemical compound [O-]C(=O)C(O)CC(O)=O.COC1=CC(N)=C(Cl)C=C1C(=O)NC1CC[NH+](CC=2C=CC=CC=2)CC1 NYNKCGWJPNZJMI-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 231100000678 Mycotoxin Toxicity 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000005409 aflatoxin Substances 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 125000005605 benzo group Chemical group 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- OEBRKCOSUFCWJD-UHFFFAOYSA-N dichlorvos Chemical compound COP(=O)(OC)OC=C(Cl)Cl OEBRKCOSUFCWJD-UHFFFAOYSA-N 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003344 environmental pollutant Substances 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000001678 irradiating effect Effects 0.000 description 1
- NNKVPIKMPCQWCG-UHFFFAOYSA-N methamidophos Chemical compound COP(N)(=O)SC NNKVPIKMPCQWCG-UHFFFAOYSA-N 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- -1 multivitamin Substances 0.000 description 1
- 239000002636 mycotoxin Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- RLLPVAHGXHCWKJ-UHFFFAOYSA-N permethrin Chemical compound CC1(C)C(C=C(Cl)Cl)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 RLLPVAHGXHCWKJ-UHFFFAOYSA-N 0.000 description 1
- 229960000490 permethrin Drugs 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 239000000447 pesticide residue Substances 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to food processing technology fields, disclose a kind of production method that selenium-enriched fruit and vegetable is crisp comprising following steps: step 1) pretreatment, step 2 enzyme deactivation, color protection, step 3) dipping, step 4) are impregnated, step 5) freeze-drying, step 6) spray, drying.Present invention process fundamentally solves that nutrition loss, color, smell and taste are bad, high temperature frying and other issues, and water content is low and water activity is lower, and regain is only 1.8%, improves quality and mouthfeel, and productivity effect and remarkable in economical benefits get a promotion.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of production method that selenium-enriched fruit and vegetable is crisp
Background technique
Fruits and vegetables are rich in nutritional ingredients such as multivitamin, minerals, dietary fiber and active components of plants.In recent years, I
State has become the producing country and country of consumption of maximum vegetables in the world and fruit.Before vegetable crisp chip secondary industry has wide market
Scape is mainly reflected in: first is that meeting the agriculture, rural areas and farmers policy that country currently attaches great importance to, being developed processing of farm products industrialization, is promoted
Structure of agriculture and village economy strategical adjustment, increases farmers' income, and has the strong support of government；Second is that give full play to it is low at
This running realizes foreign exchange earning, has garden stuff processing product in the advantage of competition in the international market；Third is that adapting to domestic and international consumer
The requirement of food-safe, food hygiene, food health has vast consumption audient.
For the height of food processing level other than the factors such as technology, technique, the factor of equipment aspect accounts for sizable ratio
Weight.With the raising of equipment processing ability, the quality of product can be intended to stablize.The style of piece type can increased, and color
It then becomes closer in natural.The crispiness of mouthfeel can increase.On the other hand the influence to product is the product of processing raw material
The reduction of kind.The type for being suitable for producing the raw material of fruit and vegetable crisp chip reduces.The cost of individual plants is very high.It causes this existing
As the reason of there are two: first is that raw material is at high cost, as edible mushroom it is fried after delicious flavour, liked by consumer very much.But portion
Divide edible mushroom on the high side, cost burden is very heavy.Second is that the utilization rate of part material is low, caused by output finished product is very little.
And the enterprise as type of production, the considerations of for cost, high-cost product will necessarily be reduced.Caused by consequence
It is exactly the limitation to processing variety.The bulk raw material cheap, utilization rate is high becomes the favorite of processor.
The development trend of fruit and vegetable crisp chip from now on is mainly reflected in several aspects: first is that the kind of product is from more to few.Second is that product
Flavor from less to more.Third is that the packaging of product more tends to rationally.Fourth is that the quality of product is more natural, meet consumption tide.
The production essence of fruit and vegetable crisp chip is the dehydration and drying process of fruits and vegetables, it is therefore necessary to study moisture shape in fruits and vegetables tissue
Variation during drying of state, fruits and vegetables influences the problems such as dry factor.The water content of moisture fresh fruit in fruits and vegetables tissue
Up to 70%-90%, vegetables water content reaches 75%-95%.Moisture in fruits and vegetables tissue exists with three kinds of states: Free water, knot
Heshui, compound state water.The substance other than moisture is removed in fruits and vegetables is known as dry matter.Dry matter can be divided into solable matter and not again
Two class of solable matter.Fruit and vegetable crisp chip technology mainly includes lower temperature vacuum frying method and microwave bulking method etc..
Lower temperature vacuum frying method: being so that fruits and vegetables internal moisture is become small ice crystal using quick-frozen principle is utilized, then use
Vacuum frying (oil used can be the vegetable oil such as palm oil, cottonseed oil) makes the moisture of fruits and vegetables under vacuum conditions, through hot oil medium
Heat transfer, from internal evaporation rapidly, while the boiling vaporization that moisture is strong, generating pressure makes tissue bulking, is in loose shape.Its
Feature: fried dehydration under vacuum conditions, the heated temperature of fruits and vegetables is low, the time is short, can preferably retain ingredient, the battalion of former fruits and vegetables
Feeding and flavor.Common quality problems have deformation of products, oil waterfall boiling, product adhesion and product oil content occur in its production process
It is high and rancid etc..
Microwave bulking method: microwave bulking method misoperation, also can be defective in quality, such as finished color jaundice, product drying shrinkage
Deng.Finished color jaundice, is frequently experienced on the biggish fruit and vegetable crisp chip of expansion rate.This is because its surface and part are sent out by high temperature
It has given birth to caused by caramelization.According to research reports: microwave treatment conditions such as microwave power, irradiation time etc., to product sensory quality
There is a degree of influence.Experiment shows that microwave output power appropriate not only improves the dewatering speed and effect of fruit and vegetable crisp chip
Benefit, and increase the expansion rate and flavor quality of product;Although influence of the microwave irradiating time to expansion rate less, can promote
Into the solidification of fruit and vegetable crisp chip, crisp chip drying shrinkage is prevented.Therefore strict control inlet amount, microwave output power, microwave treatment are wanted
Time and temperature.
At present the product of the production and processing method preparation of country's fruit and vegetable crisp chip that there are moisture contents is high, brittleness mouthfeel is poor,
Rancid, shelf-life is short or even the quality security problems such as high temperature frying bring carcinogenic substance；Also have in above-mentioned production technology indirectly
The equipment such as steam blanched, spray drying, vacuum low-temperature frying even freeze-drying are used, but above-mentioned quality security problem is not yet
It is resolved.
Summary of the invention
In order to overcome the drawbacks of the prior art, the present invention provides a kind of production methods that selenium-enriched fruit and vegetable is crisp.
What the present invention was mainly achieved through the following technical solutions:
A kind of production method that selenium-enriched fruit and vegetable is crisp comprising following steps: step 1) pretreatment, step 2 enzyme deactivation, color protection, step
3) it impregnates, step 4) is impregnated, step 5) freeze-drying, step 6) spray, drying.
Further, the production method includes the following steps:
Step 1) pretreatment: then the sorted, cleaning by selenium-rich gumbo fruit pod punches at the knot base of a fruit of bottom end；
Step 2 enzyme deactivation, color protection: fruit pod single layer obtained by step 1) is laid in steam blanched at 0.1-0.5MPa, 75-100 DEG C and is gone out
Enzyme color protection；
Step 3) dipping: fruit pod obtained by step 2 is immersed to the baste of addition salt 10-30wt%, dipping；
Step 4) is impregnated: the fruit pod after step 3) is impregnated is taken out, and is then impregnated with high sepage, takes out, and is washed with purifying
The attachment on surface is removed, then is drained；
Step 5) freeze-drying: the fruit pod after step 4) is drained is freeze-dried at 2-10MPa；
Step 6) spray, drying: by fruit pod obtained by step 5) through atomizing spray vegetable edible oil to its surface layer, then hot-air seasoning
10-30min to get.
Preferably,
The high sepage is by dextrin: CMC: purified water is uniformly mixed according to the mass ratio of 3-5:2-3:100-150 and is made.
Preferably,
The steep parameters are as follows: vacuum degree 0.08MPa, time 30min.
Preferably,
The dip time is 5-30s.
Preferably,
The sublimation drying is 4-12h.
Preferably,
The condition of the hot-air seasoning are as follows: 0.09-0.1MPa, 80-120 DEG C.
Preferably,
The time of the enzyme removal protecting color is 10-60s.
Compared with prior art, the beneficial effect that the present invention obtains mainly includes but is not limited to the following aspects:
Present invention process is avoided using frying, avoid deformation of products, there is waterfall boiling in oil, product adhesion and product oil content it is high and
The problems such as rancid.The method of the present invention products obtained therefrom crispy in taste maintains the pure natural color of fresh fruit of vegetables, nutrition and flavor,
Without greasy feeling, the carcinogens such as benzo Bi will not be generated.
The present invention impregnates fruit pod using the high sepage of special formulation, effect using high sepage with it is dense inside fruits and vegetables
Degree difference displaces moisture, increases material solid content, removes in fruit 50% or more moisture, to shorten dewatering time, and
Fruit is reduced to be heated, change colour, spoiled chance；The brittleness of product can also be increased, guarantee that product will not be Texturized.
Present invention process effectively improves water content and water activity, and rate of getting damp is low, and quality improves, and provides a kind of selenium-supply
Convenient and fast snack food, productivity effect and remarkable in economical benefits get a promotion.
Specific embodiment
In order to make those skilled in the art better understand the technical solution of the application, below in conjunction with real in detail below
Example is applied, more detailed description is carried out to the present invention, it is clear that described embodiment is only that the application a part is implemented
Example, instead of all the embodiments.Based on the embodiment in the application, those of ordinary skill in the art are not making creativeness
It is obtained so other embodiments, should fall within the scope of the present invention under the premise of labour.
Embodiment 1
A kind of production method that selenium-enriched fruit and vegetable is crisp comprising following steps:
Step 1) sorted, cleaning by the vegetables selenium-rich gumbo fruit pod for picking up from selenium-rich soil and water source environment growth and maturity,
Then it is punched at the knot base of a fruit of bottom end；
Fruit pod single layer obtained by step 1) is laid in 0.2MPa by step 2, steam blanched enzyme removal protecting color 30s at 80 DEG C；
Fruit pod obtained by step 2 is immersed the baste of addition salt 10wt% by step 3), impregnates 30s；
Fruit pod after step 4) impregnates step 3) is taken out, and is then impregnated with high sepage, steep parameters are as follows: vacuum degree
0.08MPa, time 30min；It takes out, the attachment on surface is washed away with purified water, then drained；The high sepage is by dextrin:
CMC: purified water is uniformly mixed according to the mass ratio of 5:3:150；
Fruit pod after step 5) drains step 4) is freeze-dried 12h at 2MPa；
Step 6)) fruit pod obtained by step 5) is hot through atomizing spray vegetable edible oil to its surface layer, then at 0.09MPa, 80 DEG C
Wind dry 30min to get.
Embodiment 2
A kind of production method that selenium-enriched fruit and vegetable is crisp comprising following steps:
Step 1) sorted, cleaning by the vegetables selenium-rich gumbo fruit pod for picking up from selenium-rich soil and water source environment growth and maturity,
Then it is punched at the knot base of a fruit of bottom end；
Fruit pod single layer obtained by step 1) is laid in 0.1MPa by step 2, steam blanched enzyme removal protecting color 30s at 100 DEG C；
Fruit pod obtained by step 2 is immersed the baste of addition salt 20wt% by step 3), impregnates 10s；
Fruit pod after step 4) impregnates step 3) is taken out, and is then impregnated with high sepage, steep parameters are as follows: vacuum degree
0.08MPa, time 30min；It takes out, the attachment on surface is washed away with purified water, then drained；The high sepage is by dextrin:
CMC: purified water is uniformly mixed according to the mass ratio of 3:2:100；
Fruit pod after step 5) drains step 4) is freeze-dried 6h at 30MPa；
Step 6)) fruit pod obtained by step 5) is hot through atomizing spray vegetable edible oil to its surface layer, then at 0.09MPa, 100 DEG C
Wind dry 20min to get.
Product of the present invention quality standard:
Color: yellow green, uniform color.
Tissue morphology: piece shape is complete, thickness size is uniform, free from admixture, becomes without apparent contracting, organizes crisp bulk.
Mouthfeel: palatable crisp has strong former taste of fruit.
Physical and chemical index: moisture is lower than 6%；Vitamin C is higher than 20mg/100g, and organic selenium is higher than 50 μ g/100g.
Microbiological indicator: aflatoxin≤5ug/kg；Total number of bacteria≤500/gram；Coliform≤30/100
Gram；Mould≤50/gram；Remaining pathogenic bacteria must not detect.
Embodiment 3
The performance test of product of the present invention:
Product of the present invention need to meet following organoleptic indicator and physicochemical property, be specifically shown in the following table 1-2:
1 organoleptic indicator of table
| Project | Index |
| Color | With the due color of the product |
| Flavour and mouthfeel | With the due flavour of the product and fragrance, faint scent is pure, crispy in taste, free from extraneous odour |
| Structural state | Bulk, sheet, strip or the due shape of the kind, various forms should be substantially intact, and the product thickness of same kind is substantially uniform, and substantially without clast |
| Impurity | Without the visible exogenous impurity of twenty-twenty vision |
2 physical and chemical index of table
| Project | Index |
| Moisture/(g/100g)≤ | 6.0 |
| Acid value (KOH) (with buttermeter)/(mg/g)≤ | 5.0 |
| Peroxide value (with buttermeter)/(meq/kg)≤ | 20.0 |
| Selenium/(μ g/100g) >= | 50 |
| Organic selenium Zhan total selenium mass percent/(%) >= | 90 |
| Lead (in terms of Pb)/(mg/kg)≤ | 0.45 |
| Total arsenic (in terms of As)/(mg/kg)≤ | 0.5 |
| Sulfur dioxide residual quantity/(mg/kg)≤ | 100 |
| Six six six/(mg/kg)≤ | 0.05 |
| DDT/(mg/kg)≤ | 0.05 |
| Acephatemet/(mg/kg)≤ | 0.05 |
| DDVP/(mg/kg)≤ | 0.2 |
| Fenifrothion/(mg/kg)≤ | 0.5 |
| Permethrin/(mg/kg)≤ | 0.1 |
| Patulina/ (μ g/kg)≤ | 50 |
| Food additives | The requirement of GB 2760 should be met |
| Mycotoxin limitation | The requirement of GB 2761 should be met |
| Other pollutant limitations | The requirement of GB 2762 should be met |
| Pesticide residue maximum limitation | The requirement of GB 2763 should be met |
Embodiment 4
Product of the present invention performance test:
Experimental group: embodiment 1；Control group 1: high sepage immersion treatment is not used, remaining is the same as embodiment 1；Control group 2: high sepage
Only with dextrin as solute, remaining is the same as embodiment 1；Control group 3: high sepage is only with CMC as solute, remaining same embodiment
1；Control group 4: lower temperature vacuum frying method is used.
The various aspects of performance test result of product of the present invention is shown in Table 3:
Table 3
| Group | Brittleness N/cm2 | 3 months regain % | Moisture content % | Water activity |
| Experimental group | 0.69 | 1.8 | 4.9 | 0.51 |
| Control group 1 | 0.61 | 4.4 | 6.8 | 0.63 |
| Control group 2 | 0.72 | 3.7 | 5.5 | 0.57 |
| Control group 3 | 0.67 | 3.1 | 5.9 | 0.58 |
| Control group 4 | 0.74 | 5.7 | 5.6 | 0.54 |
Conclusion: compared with control group 1-4, product of the present invention water content is low and water activity is lower, and regain is only 1.8%, is promoted
Quality and mouthfeel.
Method detailed of the invention that the present invention is explained by the above embodiments, but the invention is not limited to it is above-mentioned in detail
Method, that is, do not mean that the invention must rely on the above detailed methods to implement.Person of ordinary skill in the field should
It is illustrated, any improvement in the present invention or is deleted, had the addition of equivalence replacement and auxiliary element to each raw material of product of the present invention
The selection etc. of body mode, all of which fall within the scope of protection and disclosure of the present invention.
Claims (8)
1. a kind of production method that selenium-enriched fruit and vegetable is crisp comprising following steps: step 1) pretreatment, step 2 enzyme deactivation, color protection, step
Rapid 3) to impregnate, step 4) is impregnated, step 5) freeze-drying, step 6) spray, drying.
2. production method according to claim 1, which is characterized in that the production method includes the following steps:
Step 1) pretreatment: then the sorted, cleaning by selenium-rich gumbo fruit pod punches at the knot base of a fruit of bottom end；
Step 2 enzyme deactivation, color protection: fruit pod single layer obtained by step 1) is tiled, the steam blanched at 0.1-0.5MPa, 75-100 DEG C
Enzyme removal protecting color；
Step 3) dipping: fruit pod obtained by step 2 is immersed in the baste that salt content is 10-30wt%, dipping；
Step 4) is impregnated: the fruit pod after step 3) is impregnated is taken out, and is then impregnated with high sepage, takes out, and is washed with purifying
The attachment on surface is removed, then is drained；
Step 5) freeze-drying: the fruit pod after step 4) is drained is freeze-dried at 2-10MPa；
Step 6) spray, drying: by fruit pod obtained by step 5) through atomizing spray vegetable edible oil to its surface layer, then hot-air seasoning
10-30min to get.
3. production method according to claim 2, which is characterized in that the high sepage is by dextrin: CMC: purified water according to
The mass ratio of 3-5:2-3:100-150, which is uniformly mixed, to be made.
4. production method according to claim 2, which is characterized in that in the step 4), steep parameters are as follows: vacuum degree
0.08MPa, time 30min.
5. production method according to claim 2, which is characterized in that the dip time is 5-30s.
6. production method according to claim 2, which is characterized in that the sublimation drying is 4-12h.
7. production method according to claim 2, which is characterized in that the condition of the hot-air seasoning are as follows: 0.09-
0.1MPa、80-120℃。
8. production method according to claim 2, which is characterized in that the time of the enzyme removal protecting color is 10-60s.
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| CN116548594A (en) * | 2023-06-19 | 2023-08-08 | 广东金海康医学营养品股份有限公司 | Fruit and vegetable food suitable for strengthening spleen and nourishing stomach and preparation method thereof |
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Application publication date: 20190308 |