CN109619469A - A kind of production technology of snack food gumbo crisp chip coproduction gumbo pectin - Google Patents
A kind of production technology of snack food gumbo crisp chip coproduction gumbo pectin Download PDFInfo
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- CN109619469A CN109619469A CN201811344903.6A CN201811344903A CN109619469A CN 109619469 A CN109619469 A CN 109619469A CN 201811344903 A CN201811344903 A CN 201811344903A CN 109619469 A CN109619469 A CN 109619469A
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- gumbo
- pectin
- crisp chip
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- 235000003934 Abelmoschus esculentus Nutrition 0.000 title claims abstract description 140
- 240000004507 Abelmoschus esculentus Species 0.000 title claims abstract description 140
- 239000001814 pectin Substances 0.000 title claims abstract description 64
- 235000010987 pectin Nutrition 0.000 title claims abstract description 64
- 229920001277 pectin Polymers 0.000 title claims abstract description 64
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- 235000013305 food Nutrition 0.000 title claims abstract description 22
- 238000005516 engineering process Methods 0.000 title claims abstract description 21
- 235000011888 snacks Nutrition 0.000 title claims abstract description 19
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 48
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 17
- 238000007598 dipping method Methods 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 11
- 239000012535 impurity Substances 0.000 claims abstract description 8
- 238000012545 processing Methods 0.000 claims abstract description 8
- 230000008030 elimination Effects 0.000 claims abstract description 7
- 238000003379 elimination reaction Methods 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims abstract description 6
- 230000008014 freezing Effects 0.000 claims abstract description 6
- 230000001376 precipitating effect Effects 0.000 claims abstract description 6
- 238000012216 screening Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 35
- 235000019441 ethanol Nutrition 0.000 claims description 30
- 239000008367 deionised water Substances 0.000 claims description 25
- 229910021641 deionized water Inorganic materials 0.000 claims description 25
- 238000005119 centrifugation Methods 0.000 claims description 20
- 239000002994 raw material Substances 0.000 claims description 16
- 108010011485 Aspartame Proteins 0.000 claims description 12
- 239000000605 aspartame Substances 0.000 claims description 12
- 235000010357 aspartame Nutrition 0.000 claims description 12
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 12
- 229960003438 aspartame Drugs 0.000 claims description 12
- 235000012907 honey Nutrition 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 235000019204 saccharin Nutrition 0.000 claims description 12
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 claims description 12
- 229940081974 saccharin Drugs 0.000 claims description 12
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 claims description 12
- 235000002639 sodium chloride Nutrition 0.000 claims description 12
- 238000001802 infusion Methods 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 11
- 239000012065 filter cake Substances 0.000 claims description 10
- 239000002244 precipitate Substances 0.000 claims description 10
- 239000000284 extract Substances 0.000 claims description 8
- 241000196324 Embryophyta Species 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 6
- 239000012141 concentrate Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000001704 evaporation Methods 0.000 claims description 5
- 230000008020 evaporation Effects 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 5
- 238000000703 high-speed centrifugation Methods 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 238000002604 ultrasonography Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 abstract description 11
- 235000019640 taste Nutrition 0.000 abstract description 6
- 230000001339 gustatory effect Effects 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 230000007812 deficiency Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 4
- 239000003292 glue Substances 0.000 description 4
- 239000002699 waste material Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 239000001828 Gelatine Substances 0.000 description 1
- 241000219071 Malvaceae Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000011229 interlayer Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000004753 textile 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
- C08B37/0045—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid alpha-D-Galacturonans, e.g. methyl ester of (alpha-1,4)-linked D-galacturonic acid units, i.e. pectin, or hydrolysis product of methyl ester of alpha-1,4-linked D-galacturonic acid units, i.e. pectinic acid; Derivatives thereof
- C08B37/0048—Processes of extraction from organic materials
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Materials Engineering (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention provides a kind of production technology of snack food gumbo crisp chip coproduction gumbo pectin, is related to gumbo processing technique field.The following steps are included: screening slice, impregnating impurity elimination, extracting pectin, alcohol and wash precipitating, drying and crushing, dipping seasoning, freezing and fried.The present invention overcomes the deficiencies in the prior art, coproduction gumbo pectin while preparing gumbo crisp chip, effectively increase the utilization rate of gumbo, it economizes on resources, while effectively increasing the purity of gumbo pectin, and effectively mask the bad flavor in gumbo, improve the gustatory properties of gumbo crisp chip, delicious in taste, production technology is novel, is suitable for promoting.
Description
Technical field
The present invention relates to gumbo processing technique fields, and in particular to a kind of snack food gumbo crisp chip coproduction gumbo pectin
Production technology.
Background technique
The raw material gumbo of gumbo crisp chip is the annual herbaceous plant of Malvaceae, and not only its green bean can be edible, Hua He
Tender leaf is also edible.Gumbo is as a kind of novel vegetable, it has also become a hot pursuit of top grade nutritive health-care vegetable.With economy
The food of development, health green is more and more concerned, the eye that masses are appeared in the form of snack food of gumbo crisp chip gradually
Before.
Containing beneficiating ingredients such as more pectin in the juice of gumbo, they exist with cellulose, constitute flanking cell
Interlayer cohesive object, is bonded together plant tissue cell tightly.Pectin is a kind of natural polymer, is had good
Gelatine and stable emulsifying effect, be widely used in food, medicine, daily use chemicals and textile industry.
Gumbo is typically directly made into gumbo crisp chip in its process of manufacture, or is shredded and extract the autumn
Certain herbaceous plants with big flowers pectin.The two will not usually carry out simultaneously, will lead to be unable to get pectin when gumbo crisp chip processed in this way, and extract pectin
When waste is also resulted in broken gumbo.In order to improve the utilization rate of gumbo, the waste of resource is reduced, it is proposed that a kind of leisure is eaten
The production technology of product gumbo crisp chip coproduction gumbo pectin.
Summary of the invention
In view of the shortcomings of the prior art, the present invention provides a kind of production work of snack food gumbo crisp chip coproduction gumbo pectin
Skill, the present invention overcomes the deficiencies in the prior art, coproduction gumbo pectin while preparing gumbo crisp chip effectively increases gumbo
Utilization rate, economize on resources, while effectively increasing the purity of gumbo pectin, and effectively mask the bad wind in gumbo
Taste improves the gustatory properties of gumbo crisp chip, delicious in taste, and production technology is novel, is suitable for promoting.
In order to achieve the above object, technical solution of the present invention is achieved by the following technical programs:
A kind of production technology of snack food gumbo crisp chip coproduction gumbo pectin, comprising the following steps:
(1) screening slice: the gumbo of fresh no damage is filtered out, and it is cleaned 1-2 times with deionized water, rear stalk is simultaneously
Gumbo is cut into sheet, it is spare to obtain gumbo piece；
(2) impregnate impurity elimination: the deionized water that 4-8 times of volume is added into gumbo piece obtained is impregnated, then is mixed
Close liquid high speed centrifugation, after with deionized water by after centrifugation gumbo piece repeat impregnate and centrifugation 2-3 times, it is standby that gumbo piece must be handled
With；
(3) it extracts pectin: the warm water of 10-15 times of volume is added into processing gumbo piece obtained, then is carried out small fire
Infusion, after be mixed liquid and pour into and carry out pectin extraction in ultrasonic vibration instrument, mixed liquor is filtered after ultrasound, obtains pectin extracting soln
With gumbo crisp chip raw material for standby；
(4) alcohol washes precipitating: pectin extracting soln obtained being concentrated by evaporation to the 1/3 of original volume, is added in its backward concentrate
The ethanol solution for entering 2-3 times of volume stands a period of time generation precipitate, goes supernatant to stay precipitate, and be added after stirring
Ethanol solution carries out alcohol and washes, and alcohol is washed 1-2 times again after filtering, obtains pectin filter cake；
(5) dry and crushing: pectin filter cake obtained is dried in vacuo, and pulverizes to obtain gumbo fruit after dry
Glue；
(6) dipping seasoning: honey element, saccharin, Aspartame and salt being dissolved in deionized water, baste are made, then will
Microwave time of infusion in baste is added in gumbo crisp chip raw material obtained, after drain seasoning gumbo crisp chip is spare；
(7) freezing and frying: seasoning gumbo crisp chip obtained is successively freezed, vacuum low-temperature frying and centrifugation take off
Oil obtains gumbo crisp chip.
Preferably, it is 4-8h that miscellaneous time is removed in immersion every time in step (2), and centrifugal speed is 1000-1200r/min.
Preferably, the temperature of warm water is 40-60 DEG C in step (3), and small fire decocting time is 20-30min, ultrasonic vibration instrument
Supersonic frequency be 25-30kHz, the ultrasonic sound intensity be 1-2W/cm2, ultrasonic time 30-40min.
Preferably, the concentration of the ethanol solution added every time in step (4) is 80-90%, and with 100-200r/min
Speed stir 10-20min, time of repose 2-4h.
Preferably, pressure is 10-20kPa in vacuum drier in step (5), and drying temperature is 70-90 DEG C, drying time
For 30-40min.
Preferably, baste is mixed by the raw material of following parts by weight in step (6): 10-12 parts of honey element, saccharin 1-
2 parts, 3-4 parts of Aspartame, 1-2 parts of salt, 100-200 parts of deionized water.
Preferably, the power that microwave impregnates in step (6) is 300-400W, and the temperature of microwave dipping is 60-70 DEG C, dipping
Time is 2-6h.
Preferably, cryogenic temperature is -20 DEG C, cooling time 15-20h in step (7), and pressure is when vacuum low-temperature frying
70-80Pa, temperature are 80-90 DEG C, time 20-30min, and speed is 600-800r/min when centrifugation de-oiling.
The present invention provides a kind of production technology of snack food gumbo crisp chip coproduction gumbo pectin, excellent compared with prior art
Point is:
(1) present invention is by being cut into sheet for gumbo, and extracts the autumn by way of small fire infusion and ultrasonic vibration
Pectin in certain herbaceous plants with big flowers, the shape having when not only having saved the preparation of gumbo crisp chip from damage, also substantially increases the recovery rate of gumbo pectin, no
It needs to shred gumbo and causes to waste, so that the utilization rate of gumbo is effectively increased, coproduction autumn while preparing gumbo crisp chip
Certain herbaceous plants with big flowers pectin not only economizes on resources, utilization rate height, and new technology, is suitable for promoting；
(2) present invention carries out gumbo piece repeatedly to impregnate impurity elimination processing in process of production, by impregnating and being centrifuged mutually
The mode of cooperation has effectively removed the soluble impurity in gumbo piece, to effectively improve the purity of gumbo pectin, product quality
It is high；
(3) present invention passes through the seasoning for preparing honey element, saccharin, Aspartame and salt when producing gumbo crisp chip
Liquid is seasoned gumbo piece, and effectively increases gumbo piece to effective component in baste in such a way that microwave impregnates
It absorbs, the wherein mutual cooperation of honey element, saccharin and Aspartame effectively masks other bad wind such as bitter taste in gumbo
Taste, to effectively improve the gustatory properties of gumbo crisp chip, while sweet taste and saline taste mutual cooperation make gumbo crisp chip mouth obtained
Taste is more delicious, and aftertaste is more preferably after food.
Specific embodiment
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below with reference to the embodiment of the present invention pair
Technical solution in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is a part of the invention
Embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not making wound
Every other embodiment obtained under the premise of the property made labour, shall fall within the protection scope of the present invention.
Embodiment 1:
A kind of production technology of snack food gumbo crisp chip coproduction gumbo pectin, comprising the following steps:
(1) screening slice: the gumbo of fresh no damage is filtered out, and it is cleaned 1-2 times with deionized water, rear stalk is simultaneously
Gumbo is cut into sheet, it is spare to obtain gumbo piece；
(2) impregnate impurity elimination: the deionized water that 4-8 times of volume is added into gumbo piece obtained is impregnated, then is mixed
Close liquid high speed centrifugation, after with deionized water by after centrifugation gumbo piece repeat impregnate and centrifugation 2-3 times, it is standby that gumbo piece must be handled
With；
(3) it extracts pectin: the warm water of 10-15 times of volume is added into processing gumbo piece obtained, then is carried out small fire
Infusion, after be mixed liquid and pour into and carry out pectin extraction in ultrasonic vibration instrument, mixed liquor is filtered after ultrasound, obtains pectin extracting soln
With gumbo crisp chip raw material for standby；
(4) alcohol washes precipitating: pectin extracting soln obtained being concentrated by evaporation to the 1/3 of original volume, is added in its backward concentrate
The ethanol solution for entering 2-3 times of volume stands a period of time generation precipitate, goes supernatant to stay precipitate, and be added after stirring
Ethanol solution carries out alcohol and washes, and alcohol is washed 1-2 times again after filtering, obtains pectin filter cake；
(5) dry and crushing: pectin filter cake obtained is dried in vacuo, and pulverizes to obtain gumbo fruit after dry
Glue；
(6) dipping seasoning: honey element, saccharin, Aspartame and salt being dissolved in deionized water, baste are made, then will
Microwave time of infusion in baste is added in gumbo crisp chip raw material obtained, after drain seasoning gumbo crisp chip is spare；
(7) freezing and frying: seasoning gumbo crisp chip obtained is successively freezed, vacuum low-temperature frying and centrifugation take off
Oil obtains gumbo crisp chip.
Wherein, it is 4-8h that miscellaneous time is removed in immersion every time in step (2), and centrifugal speed is 1000-1200r/min；Step
Suddenly the temperature of warm water is 40-60 DEG C in (3), and small fire decocting time is 20-30min, and the supersonic frequency of ultrasonic vibration instrument is 25-
30kHz, the ultrasonic sound intensity are 1-2W/cm2, ultrasonic time 30-40min；The concentration of the ethanol solution added every time in step (4)
It is 80-90%, and 10-20min, time of repose 2-4h is stirred with the speed of 100-200r/min；Vacuum is dry in step (5)
Pressure is 10-20kPa in dry machine, and drying temperature is 70-90 DEG C, drying time 30-40min；In step (6) baste by with
The raw material of lower parts by weight mixes: 10 parts of honey element, 1 part of saccharin, 3 parts of Aspartame, 1 part of salt, 100 parts of deionized water；
The power that microwave impregnates in step (6) is 300-400W, and the temperature of microwave dipping is 60-70 DEG C, dip time 2-6h；Step
(7) cryogenic temperature is -20 DEG C, cooling time 15-20h in, and pressure is 70-80Pa, temperature 80-90 when vacuum low-temperature frying
DEG C, time 20-30min, and speed is 600-800r/min when centrifugation de-oiling.
Embodiment 2:
A kind of production technology of snack food gumbo crisp chip coproduction gumbo pectin, comprising the following steps:
(1) screening slice: the gumbo of fresh no damage is filtered out, and it is cleaned 1-2 times with deionized water, rear stalk is simultaneously
Gumbo is cut into sheet, it is spare to obtain gumbo piece；
(2) impregnate impurity elimination: the deionized water that 4-8 times of volume is added into gumbo piece obtained is impregnated, then is mixed
Close liquid high speed centrifugation, after with deionized water by after centrifugation gumbo piece repeat impregnate and centrifugation 2-3 times, it is standby that gumbo piece must be handled
With；
(3) it extracts pectin: the warm water of 10-15 times of volume is added into processing gumbo piece obtained, then is carried out small fire
Infusion, after be mixed liquid and pour into and carry out pectin extraction in ultrasonic vibration instrument, mixed liquor is filtered after ultrasound, obtains pectin extracting soln
With gumbo crisp chip raw material for standby；
(4) alcohol washes precipitating: pectin extracting soln obtained being concentrated by evaporation to the 1/3 of original volume, is added in its backward concentrate
The ethanol solution for entering 2-3 times of volume stands a period of time generation precipitate, goes supernatant to stay precipitate, and be added after stirring
Ethanol solution carries out alcohol and washes, and alcohol is washed 1-2 times again after filtering, obtains pectin filter cake；
(5) dry and crushing: pectin filter cake obtained is dried in vacuo, and pulverizes to obtain gumbo fruit after dry
Glue；
(6) dipping seasoning: honey element, saccharin, Aspartame and salt being dissolved in deionized water, baste are made, then will
Microwave time of infusion in baste is added in gumbo crisp chip raw material obtained, after drain seasoning gumbo crisp chip is spare；
(7) freezing and frying: seasoning gumbo crisp chip obtained is successively freezed, vacuum low-temperature frying and centrifugation take off
Oil obtains gumbo crisp chip.
Wherein, it is 4-8h that miscellaneous time is removed in immersion every time in step (2), and centrifugal speed is 1000-1200r/min；Step
Suddenly the temperature of warm water is 40-60 DEG C in (3), and small fire decocting time is 20-30min, and the supersonic frequency of ultrasonic vibration instrument is 25-
30kHz, the ultrasonic sound intensity are 1-2W/cm2, ultrasonic time 30-40min；The concentration of the ethanol solution added every time in step (4)
It is 80-90%, and 10-20min, time of repose 2-4h is stirred with the speed of 100-200r/min；Vacuum is dry in step (5)
Pressure is 10-20kPa in dry machine, and drying temperature is 70-90 DEG C, drying time 30-40min；In step (6) baste by with
The raw material of lower parts by weight mixes: 11 parts of honey element, 1.5 parts of saccharin, 3.5 parts of Aspartame, 1.5 parts of salt, deionized water
150 parts；The power that microwave impregnates in step (6) is 300-400W, and the temperature of microwave dipping is 60-70 DEG C, dip time 2-
6h；Cryogenic temperature is -20 DEG C, cooling time 15-20h in step (7), and pressure is 70-80Pa, temperature when vacuum low-temperature frying
It is 80-90 DEG C, time 20-30min, and speed is 600-800r/min when centrifugation de-oiling.
Embodiment 3:
A kind of production technology of snack food gumbo crisp chip coproduction gumbo pectin, comprising the following steps:
(1) screening slice: the gumbo of fresh no damage is filtered out, and it is cleaned 1-2 times with deionized water, rear stalk is simultaneously
Gumbo is cut into sheet, it is spare to obtain gumbo piece；
(2) impregnate impurity elimination: the deionized water that 4-8 times of volume is added into gumbo piece obtained is impregnated, then is mixed
Close liquid high speed centrifugation, after with deionized water by after centrifugation gumbo piece repeat impregnate and centrifugation 2-3 times, it is standby that gumbo piece must be handled
With；
(3) it extracts pectin: the warm water of 10-15 times of volume is added into processing gumbo piece obtained, then is carried out small fire
Infusion, after be mixed liquid and pour into and carry out pectin extraction in ultrasonic vibration instrument, mixed liquor is filtered after ultrasound, obtains pectin extracting soln
With gumbo crisp chip raw material for standby；
(4) alcohol washes precipitating: pectin extracting soln obtained being concentrated by evaporation to the 1/3 of original volume, is added in its backward concentrate
The ethanol solution for entering 2-3 times of volume stands a period of time generation precipitate, goes supernatant to stay precipitate, and be added after stirring
Ethanol solution carries out alcohol and washes, and alcohol is washed 1-2 times again after filtering, obtains pectin filter cake；
(5) dry and crushing: pectin filter cake obtained is dried in vacuo, and pulverizes to obtain gumbo fruit after dry
Glue；
(6) dipping seasoning: honey element, saccharin, Aspartame and salt being dissolved in deionized water, baste are made, then will
Microwave time of infusion in baste is added in gumbo crisp chip raw material obtained, after drain seasoning gumbo crisp chip is spare；
(7) freezing and frying: seasoning gumbo crisp chip obtained is successively freezed, vacuum low-temperature frying and centrifugation take off
Oil obtains gumbo crisp chip.
Wherein, it is 4-8h that miscellaneous time is removed in immersion every time in step (2), and centrifugal speed is 1000-1200r/min；Step
Suddenly the temperature of warm water is 40-60 DEG C in (3), and small fire decocting time is 20-30min, and the supersonic frequency of ultrasonic vibration instrument is 25-
30kHz, the ultrasonic sound intensity are 1-2W/cm2, ultrasonic time 30-40min；The concentration of the ethanol solution added every time in step (4)
It is 80-90%, and 10-20min, time of repose 2-4h is stirred with the speed of 100-200r/min；Vacuum is dry in step (5)
Pressure is 10-20kPa in dry machine, and drying temperature is 70-90 DEG C, drying time 30-40min；In step (6) baste by with
The raw material of lower parts by weight mixes: 12 parts of honey element, 2 parts of saccharin, 4 parts of Aspartame, 2 parts of salt, 200 parts of deionized water；
The power that microwave impregnates in step (6) is 300-400W, and the temperature of microwave dipping is 60-70 DEG C, dip time 2-6h；Step
(7) cryogenic temperature is -20 DEG C, cooling time 15-20h in, and pressure is 70-80Pa, temperature 80-90 when vacuum low-temperature frying
DEG C, time 20-30min, and speed is 600-800r/min when centrifugation de-oiling.
It should be noted that, in this document, relational terms such as first and second and the like are used merely to a reality
Body or operation are distinguished with another entity or operation, are deposited without necessarily requiring or implying between these entities or operation
In any actual relationship or order or sequence.Moreover, the terms "include", "comprise" or its any other variant are intended to
Non-exclusive inclusion, so that the process, method, article or equipment including a series of elements is not only wanted including those
Element, but also including other elements that are not explicitly listed, or further include for this process, method, article or equipment
Intrinsic element.In the absence of more restrictions, the element limited by sentence "including a ...", it is not excluded that
There is also other identical elements in process, method, article or equipment including the element.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
Invention is explained in detail, those skilled in the art should understand that: it still can be to aforementioned each implementation
Technical solution documented by example is modified or equivalent replacement of some of the technical features；And these modification or
Replacement, the spirit and scope for technical solution of various embodiments of the present invention that it does not separate the essence of the corresponding technical solution.
Claims (8)
1. a kind of production technology of snack food gumbo crisp chip coproduction gumbo pectin, which comprises the following steps:
(1) screening slice: filtering out the gumbo of fresh no damage, and it cleaned 1-2 times with deionized water, rear stalk and by the autumn
Certain herbaceous plants with big flowers is cut into sheet, and it is spare to obtain gumbo piece；
(2) impregnate impurity elimination: the deionized water that 4-8 times of volume is added into gumbo piece obtained is impregnated, then is mixed liquid
High speed centrifugation, after with deionized water by after centrifugation gumbo piece repeat impregnate and centrifugation 2-3 times, it is spare that gumbo piece must be handled；
(3) it extracts pectin: the warm water of 10-15 times of volume is added into processing gumbo piece obtained, then is carried out small fire infusion,
After be mixed liquid and pour into and carry out pectin extraction in ultrasonic vibration instrument, mixed liquor is filtered after ultrasound, obtains pectin extracting soln and autumn
Certain herbaceous plants with big flowers crisp chip raw material for standby；
(4) alcohol washes precipitating: pectin extracting soln obtained being concentrated by evaporation to the 1/3 of original volume, 2-3 is added in its backward concentrate
The ethanol solution of times volume, standing a period of time after stirring generates precipitate, goes supernatant to stay precipitate, and it is molten that ethyl alcohol is added
Liquid carries out alcohol and washes, and alcohol is washed 1-2 times again after filtering, obtains pectin filter cake；
(5) dry and crushing: pectin filter cake obtained is dried in vacuo, and pulverizes to obtain gumbo pectin after dry；
(6) dipping seasoning: honey element, saccharin, Aspartame and salt are dissolved in deionized water, baste is made, then will be made
Gumbo crisp chip raw material be added baste in microwave time of infusion, after drain seasoning gumbo crisp chip it is spare；
(7) freezing and fried: seasoning gumbo crisp chip obtained is successively freezed, vacuum low-temperature frying and centrifugation de-oiling, is obtained
Gumbo crisp chip.
2. a kind of production technology of snack food gumbo crisp chip coproduction gumbo pectin according to claim 1, feature exist
In: it is 4-8h that miscellaneous time is removed in immersion every time in step (2), and centrifugal speed is 1000-1200r/min.
3. a kind of production technology of snack food gumbo crisp chip coproduction gumbo pectin according to claim 1, feature exist
In: the temperature of warm water is 40-60 DEG C in step (3), and small fire decocting time is 20-30min, and the supersonic frequency of ultrasonic vibration instrument is
25-30kHz, the ultrasonic sound intensity are 1-2W/cm2, ultrasonic time 30-40min.
4. a kind of production technology of snack food gumbo crisp chip coproduction gumbo pectin according to claim 1, feature exist
In: the concentration of the ethanol solution added every time in step (4) is 80-90%, and stirs 10- with the speed of 100-200r/min
20min, time of repose 2-4h.
5. a kind of production technology of snack food gumbo crisp chip coproduction gumbo pectin according to claim 1, feature exist
In: pressure is 10-20kPa in vacuum drier in step (5), and drying temperature is 70-90 DEG C, drying time 30-40min.
6. a kind of production technology of snack food gumbo crisp chip coproduction gumbo pectin according to claim 1, feature exist
In: baste is mixed by the raw material of following parts by weight in step (6): 10-12 parts of honey element, 1-2 parts of saccharin, Aspartame
3-4 parts, 1-2 parts of salt, 100-200 parts of deionized water.
7. a kind of production technology of snack food gumbo crisp chip coproduction gumbo pectin according to claim 1, feature exist
In: the power that microwave impregnates in step (6) is 300-400W, and the temperature of microwave dipping is 60-70 DEG C, dip time 2-6h.
8. a kind of production technology of snack food gumbo crisp chip coproduction gumbo pectin according to claim 1, feature exist
In: cryogenic temperature is -20 DEG C, cooling time 15-20h in step (7), and pressure is 70-80Pa, temperature when vacuum low-temperature frying
It is 80-90 DEG C, time 20-30min, and speed is 600-800r/min when centrifugation de-oiling.
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Application publication date: 20190416 |