CN109699976A - A kind of production method of the high brittleness mashed potatoes crisp chip with petal of red rose - Google Patents
A kind of production method of the high brittleness mashed potatoes crisp chip with petal of red rose Download PDFInfo
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Abstract
A kind of production method of the high brittleness mashed potatoes crisp chip with petal of red rose, belongs to field of deep processing of fruits and vegetables.The present invention is using the design of scattered small flowers and plants of rose plantation enterprise as raw material, by pretreatment, color protection, mashed potatoes ultrasonic pretreatment, with auxiliary materials and mixing, seasoning, mould shape after after -70 DEG C of pre-freeze 8h with the spouted microwave freeze-drying of pulse to sample moisture content be first 10-15%, it is dry to final water content 5% hereinafter, finished product is vacuum-packed with lighttight aluminium foil bag with the spouted radio frequency vacuum of pulse afterwards.The present invention is that making full use of for rose design of scattered small flowers and plants provides a kind of new method, and develops a kind of recombination crisp chip with natural rose flowery odour, and product quality is loose, and crisp chip brittleness reaches 540-630g；Rich in Victoria C and flavones isoreactivity ingredient, nutritive value is high, and the smell with natural rose flower, is a kind of leisure reconstituted food of health.
Description
Technical field
The production method for the high brittleness mashed potatoes crisp chip with petal of red rose that the present invention relates to a kind of, based on rose design of scattered small flowers and plants
Raw material is wanted, forms porous micro-structure using ultrasonic pretreatment mashed potatoes to increase brittleness, and the fast, nutrition using rate of drying
The spouted microwave freeze-drying of the high pulse of ingredient retention rate and the spouted radio frequency vacuum of pulse are dry a kind of with natural rose to produce
The rose of rare flowery odour recombinates crisp chip, belongs to field of deep processing of fruits and vegetables, has very big realistic meaning and economic significance.
Background technique
Rose is most important crop in the industry of flowers and plants in the world at present.It is planted as a kind of gardens of prevalence and cut-flower
Object, rose have thousands of years plantation history.Rose is five mental visions reward one of plant in the world, during cutting flower accounts for respectively
The 21% and 31% of all cut-flower total amounts in state and European trading market.Rose is in food, fragrance, cosmetics, ornamental plant
Etc. play an important role in various industries.Rose contains multiple compounds, including vitamin, fatty acid, amino acid, micro-
Secondary element, carbohydrate, anthocyanidin, flavones, alkaloid and other active components.Containing a large amount of yellow in rose berry extract
Ketone (Quercetin, rutin, catechin), phenolic acid (ferulic acid, syringic acid, gallicin), ascorbic acid (vitamin C or
AA).Because fructus rosae contains a large amount of phenolic substances and vitamin C, fructus rosae is widely used in the traditional medicine in Asia, food
The industries such as product, cosmetics, weaving.In recent years, because its medical value and nutritive value, have been to be concerned by more and more people.?
The present Research of the bioactive substance of rose is solved, rose is rationally utilized, can not only bring health, Er Qieke
To generate positive influence to national economy by rationally processing.There are many rose flower prods currently on the market, such as rose-tee, rose
Jam, Rosa Damascana, rose and rose cream etc..Nowadays, demand of the public to healthy snack promotes food manufacturer raw
Output is tasteful, clean taste and novel foodstuff full of nutrition.
Drying is to save the most important method of high-moisture food, and agricultural product generally use vacuum drying, spray drying, hot wind
Several dry technologies such as dry, freeze-drying save.Water removal can not only prevent bacterial reproduction, moreover it is possible to improve food at room temperature
Storage.Traditional drying means (spray drying, vacuum drying and heated-air drying) is the drying being widely used in world wide
Method has the characteristics that easy to operate, at low cost, the thermal efficiency is high.These types of drying means rate of drying is low, especially in drying
Reduction of speed period in the process.In addition to the shortcomings described above, color, the physics and chemistry of food be may result in due to being exposed to heat for a long time
Property and sensory attribute deteriorate.Due to above-mentioned limitation, being freeze-dried (FD) is a kind of special drying means.Freeze-drying is raw
It produces high-quality (quality is crisp, natural in color, organoleptic attribute are good etc.) food and saves the dehydration of thermal sensitivity and other biological material.
In freezing dry process, ice crystal distils from raw-food material and comes out, this helps to make structure change minimum, and keeps dry production
The bioactive substance and flavor of product.At high cost other than its advantage, drying time is long, hinders the use of freeze-drying.
In order to solve the disadvantage that freeze-drying, researcher focuses on other novel dried modes.With conventional drying process
It compares, physical field combination traditional drying can improve drying efficiency significantly, shorten arid cycle, reduce energy consumption for drying, reduce
Environmental pollution improves product quality.Microwave drying and radio-frequency seasoning can get higher rate of drying and higher energy efficiency,
In microwave drying process, the heat generated inside food material forms porous structure in food material.With traditional drying
Method is compared, and microwave and radio-frequency seasoning have many advantages, such as that drying time is short, flexibility is high, rate of drying is fast.But physical field group
Dry there is also uniformities poor, the quality deterioration problems such as seriously are closed, to limit its application in food.Pulse is spouted micro-
Wave freeze-drying is a kind of drying skill that the one kind under vacuum conditions combining microwave, freezing and spouted fluidized bed is novel
Art, it provides solution for overheat, and improves the quality of final products.The spouted radio frequency vacuum drying of pulse possesses height
The advantages that effect, energy conservation, evenly drying.The present invention is exactly using the design of scattered small flowers and plants valve generated in rose manufacturing enterprise production process with two
Segmentation microwave vacuum freeze is dry and the spouted radio frequency vacuum of pulse is dry produces a kind of rose recombination leisure crisp, has pole
Big reality and economic significance.
Zhang Min et al. discloses the production method (patent No.: CN of a kind of potato and fruit recombination blending flake
101999609 A), the use of potato and fruit is raw material, through the modes such as over cleaning, mashing, molding microwave freeze-drying and
Micro-wave vacuum is dried, and the micro-wave vacuum later period use instead heated-air drying to product moisture content set 6% hereinafter,
To produce a kind of quality crispness, leisure crisp suitable for people of all ages, but in this method if with microwave vacuum freeze it is dry into
If row is dry then can product superheating phenomenon, be unfavorable for the preservation of Product Activity substance and nutriment.If using vacuum microwave
Dry, the later period uses heated-air drying this method to terminal, this there is drying temperature height, and nutritional ingredient retention rate is low equal scarce
Point is unfavorable for keeping the preservation of the nutritional quality of crisp chip.And the present invention uses the spouted microwave freeze-drying of pulse, has both solved micro-
Heating non-uniform feature and also retaining the nutritional ingredient in crisp chip during Wave heating.
Zhang Fei (2011) et al. uses vacuum microwave and vacuum drying combined drying technology produces extra large asparagus and recombinates crisp chip.
They are directed to extra large asparagus salt content height, and the bad feature of mouthfeel after processing adds some flavourings, hyperchromic, flavour enhancing in extra large asparagus
And its molding substance is helped, and cooking seasoning is then carried out, is combined using vacuum microwave and vacuum drying and is dehydrated, it is raw
Produce the extra large asparagus crisp chip to look good, smell good and taste good.But this method is also that the superheating phenomenon having ignored in microwave drying process leads to product
The phenomenon that quality is fissioned.
Zhang Yongmao etc. discloses microwave-pressure differential process production extruding apple flakes method (patent No.: CN 1895086
A), using fresh apple as raw material, by a series of pretreatment, microwave predrying extruding is carried out, then uses instant decompression equipment
Pressure-difference and puffing is carried out, the apple crisp slices produced have the advantages that the distinctive flavor of apple, mouthfeel is crisp, extruding is uniform, but the invention
In pressure regulating equipment when extruding, temperature maintains 50-70min between 89 DEG C -85 DEG C in tank, then again 79 DEG C -76 DEG C it
Between maintain 30-40min, the overlong time that apple flakes are processed at relatively high temperatures in the meantime is unfavorable for the guarantor of nutriment
It deposits.And the present invention is to carry out under cold conditions, material is lower in the state temperature freezed in entire drying process, preferably
Ground remains nutrition and the fragrance of recombination rose crisp chip.
Liu Zhenbin et al. disclose a kind of high microsteping recombination asparagus crisp chip production method (publication number:
CN104522551A), using asparagus manufacturing enterprise abandon the old root of asparagus as primary raw material, preprocessed, hot water blanching, color protection,
Mashing, with auxiliary materials and mixing after boiling in short-term, paving disk, spread after disk with two-part micro-wave vacuum to water content 10%-15%, after
Dry to water content 5% hereinafter, dietary fibre rich is made with intermediate waves vacuum infrared, the high recombination of nutrition content is crisp
Piece.But it uses micro-wave vacuum, has ignored microwave drying bring hot-spot phenomenon, is unfavorable for the guarantor of nutriment
It stays.
Sun Jincai et al. disclose a kind of vacuum freeze drying again impregnation prepare conditioning fruit-vegetable crisp chip method it is (open
Number: CN101138358), by fruit and vegetable materials vacuum freeze drying, low-temperature vacuum impregnation, production homogeneous conditioning are mingled among process
Fruit and vegetable crisp chip can greatly increase fruit-vegetable food volume performance by vacuum impregnation technology, improve food processing utilization rate, shorten and add
Between working hour.But the production process uses freeze-drying, although the product that quality is loose and nutritive value is high can be obtained,
Energy consumption in production process is considerably increased, cost is increased.
Wang Yuchuan etc. (2013) is the study found that the spouted device of underbalance pulse can improve the uniformity of microwave drying: with turn
Disc type micro-wave vacuum is compared, and the maximum temperature difference of lettuce is reduced to 2.1 DEG C from 41 DEG C, and color shrinking percentage is true compared with turntable type micro-wave
Sky drying makes moderate progress, this shows that the spouted device of underbalance pulse has good uniformity.But it does not consider that the later period dry
Damage of the hot-spot phenomenon to material nutriment that microwave generates in the process, this patent is by the spouted microwave freeze-drying of pulse
And the spouted radio-frequency seasoning of underbalance pulse combines, can preferably reduce damage of the microwave to food material nutriment makes to seek
The retention rate for supporting substance is higher.
Huang Jiapeng et al. discloses the dry side for preparing instant crisp okra of the spouted negative pressure low frequency microwave of three stage pulses
Method (publication number: CN104522552A).It is dried using the spouted micro-wave vacuum of pulse, significantly reduces microwave heating
Inhomogeneities, the spouted vacuum drying of pulse has rate of drying high, and dry products obtained therefrom is high-quality, and nutritional ingredient retention rate is high
The features such as.This patent is dried using the spouted microwave freeze-drying of pulse with the spouted radio-frequency seasoning combined drying of underbalance pulse,
The temperature of use is lower, is more advantageous to the holding of nutriment and raw tissue state integrity.
Summary of the invention
The object of the present invention is to provide a kind of production methods of rose recombination leisure crisp.Raw material is located in advance first
Reason, color protection, mashed potatoes ultrasonic pretreatment, after mix again with potato/purple sweet potato/sweet potato matrix, condiment, molding pre-freeze after carry out group
It closes dry (the spouted microwave freeze-drying of pulse and the spouted radio frequency vacuum of pulse are dry) and obtains the weight with natural rose flavor afterwards
Group crisp chip.
A kind of production method of the high brittleness mashed potatoes crisp chip with petal of red rose, main making step are as follows:
(1) pretreatment of raw material: coloury rose is selected, is cut into pieces.Again by potato/purple sweet potato or sweet potato washing,
It peels, stripping and slicing, stirred with blender after boiling, it is stand-by that mashed potatoes are made；
(2) color protection: the rose fragment after chopping is immersed in the roselle aqueous solution that mass percent is 0.01%
3~5min of color protection blots moisture remaining on rose fragment with blotting paper after taking-up；
(3) mashed potatoes ultrasonic pretreatment: mashed potatoes are placed in cell disruptor, open sonicator, and power is arranged
For 300W, ultrasonication 2h, stirred evenly every taking out mashed potatoes in 10min.
(4) mixing seasoning: the mashed potatoes after taking ultrasonic pretreatment are added in terms of mashed potatoes quality: 10% rose fragment,
2% xylitol, 1% sucrose, 3% milk powder are stirred continuously uniformly mixed.
(5) it is formed: the mixing material that step (4) obtain is placed in mold and is formed, the sample of sizing is placed in -70 DEG C super
Pre-freeze 8h in low temperature refrigerator, it is spare；
(6) the spouted microwave freeze-drying of pulse: adjusting vacuum degree is -0.1MPa, microwave power 4W/g, condenser temperature
It is 50 DEG C for -42 DEG C, temperature upper limit, carries out the spouted microwave freeze-drying of pulse, drying to water content is 10-15%, obtains weight
Group rose crisp chip.
(7) the spouted radio frequency vacuum of pulse is dry: the recombination rose crisp chip that step (6) is obtained is true in the spouted radio frequency of pulse
Dry in empty drying machine, vacuum degree is set as -0.1MPa, is set to 70mm between two plates, temperature is 30 DEG C, until recombination
Rose crisp chip drying to water content is lower than 5%.
(8) pack: the dried recombination rose crisp chip of step (7) is cooled to room temperature, with opaque aluminium foil bag into
Row vacuum packaging, saves, as finished product in a cool and dry place.
In the step (1), the size to cut into pieces is 1 × 1.5mm；Digestion time is 10min, and mixing time is
5min。
In the step (3), the every work 5min of sonicator stops 30s, prevents instrument hot-spot.
In the step (5), mold is circle, and diameter 2.5cm is highly 3mm.
In the step (6) and step (7), the spouted frequency of pulse is every 10min spouted primary, prevents material part mistake
Heat increases dry uniformity.
Ultrasonic pretreatment mashed potatoes are used in step (3), can be increased the hole of recombination crisp chip, be kept product more crisp.
Using the combination drying that the spouted microwave freeze-drying of pulse and the spouted radio frequency vacuum of pulse are dry in step (6), (7)
Mode has the advantages that rate of drying is fast, drying quality is good, nutriment retention rate is high, reduces microwave drying to a certain extent
Hot-spot phenomenon,
The rose of the method production recombinates leisure crisp, and nutrition content is high, contains vitamin C in product
2.26-2.54mg/100g, flavones 77.88-80.08mg/100g.The crimp contraction of crisp chip is 15%-15.04%, brittleness after processing
For 540-630g, and appearance luster is preferable.
Beneficial effects of the present invention:
This product produces remaining design of scattered small flowers and plants using rose manufacturing enterprise and makes rose crisp chip as raw material, avoids rose
The waste of design of scattered small flowers and plants, has saved the energy.Using mashed potatoes as matrix, the auxiliary materials such as milk powder, sucrose, white granulated sugar are added, impart recombination rose
Rare crisp chip pleasant smell and flavour replace sucrose using the xylitol of a part, reduce the heat of product, the later period can be used
Different mould shapes increases the pattern of recombination rose crisp chip, attracts eyeball.Mashed potatoes are handled using ultrasonic pretreatment, are increased
The micropore structure for adding mashed potatoes makes to recombinate rose crisp chip crispy savoury.Using the spouted microwave freeze-drying of pulse and pulse
The drying of spouted radio frequency vacuum is dried, and reduces the dry required time, and pulse reduce it is uneven in drying process
Property, improves the quality of product and the retention rate of nutritional ingredient, obtain it is a kind of look good, smell good and taste good, the recombination crisp chip that crispness is good.
Contain vitamin C 2.26-2.54mg/100g, flavones 77.88-80.08mg/100g in product.The crimp contraction of crisp chip after processing
For 15%-15.04%, brittleness 540-630g, and appearance luster is preferable.
Detailed description of the invention
Fig. 1 is the electronic nose figure of the rose crisp chip made with different substrates.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Embodiment 1 is a kind of using purple mashed potato as the recombination rose crisp chip of matrix
A kind of formula of rose recombination leisure crisp, by weight, formula rate is as follows: taking purple mashed potato 100g, adds
Enter in terms of purple mashed potato quality: 10% rose fragment, 2% xylitol, 1% sucrose, 3% milk powder.
Its production method is as follows:
(1) pretreatment of raw material: the preferable rose of color is selected, the fragment of 1 × 1.5mm is cut into.Purple sweet potato is cleaned again, is cut
With stand-by after blender stirring 5min after skin, stripping and slicing, boiling 10min；
(2) color protection: being immersed in color protection 5min in 0.01% roselle aqueous solution for the rose fragment after chopping, takes out
Moisture remaining on rose fragment is blotted with blotting paper afterwards；
(3) purple mashed potato ultrasonic pretreatment: mashed potatoes are placed in cell disruptor, open ultrasonic power 300W, ultrasound
Wave handles 2h, stirs evenly every taking out purple mashed potato in 10min；The every work 5min of sonicator stops 30s, prevents instrument office
Portion's overheat.
(4) mixing seasoning: taking pretreated mashed potatoes 100g, is added in terms of purple mashed potato quality: 10% rose fragment,
2% xylitol, 1% sucrose, 3% milk powder, be stirred continuously it is uniformly mixed.
(5) be formed: it is 2.5cm that the material of above-mentioned mixing, which is placed in diameter, fixed highly to be formed in the circular die of 3mm
The sample of type is placed in pre-freeze 8h in -70 DEG C of ultra low temperature freezer, spare；
(6) the spouted microwave freeze-drying of two-part pulse: vacuum degree is adjusted to -0.1MPa, adjusts microwave power 4W/g, is cold
- 42 DEG C of trap temperature, 50 DEG C of temperature upper limit, be dried to water content be 13%；It is spouted that pulse is set in entire drying process
Frequency is every 10min spouted primary, prevents material hot-spot.
(7) the spouted radio frequency vacuum of pulse is dry: by water content in step (6) be reduced to 13% recombination rose crisp chip in
Dry in the spouted radio frequency vacuum drying machine of pulse, vacuum degree is set as -0.1MPa, is set to 70mm, temperature between two plates
It is 30 DEG C, it is dry to water content 4%.
Packaging: the dried crisp chip of step (7) being cooled to room temperature, is vacuum-packed with opaque aluminium foil bag, in
It is saved at cool place is dry, as finished product.
Processing obtain is the recombination rose crisp chip of matrix its brittleness for 545g using purple mashed potato, and it is spouted to be greater than simple pulse
The 439g of microwave freeze-drying prods；Vitamin C content is 2.52mg/100g, higher than the spouted microwave freeze-drying prods of simple pulse
1.98mg/100g；Flavones content is 79.34mg/100g, greater than the 67.98mg/ of the spouted microwave freeze-drying prods of simple pulse
100g；Shrinking percentage is 15.01%, less than the 16.31 of the spouted microwave freeze-drying prods of simple pulse；The measurement knot of color colour difference meter
Fruit indicates that it be 15.18, b value is -8.37 that L value, which is 50.59, a value, with the spouted microwave freeze-drying prods of pulse without marked difference；Crisp chip
With natural rose flavor, and fragrance is more strong.
Embodiment 2 is a kind of using sweet potato mash as the recombination rose crisp chip of matrix
A kind of formula of rose recombination leisure crisp, by weight, formula rate is as follows: taking sweet potato mash 100g, adds
Enter in terms of sweet potato mash quality: 10% rose fragment, 2% xylitol, 1% sucrose, 3% milk powder.
Its production method is as follows:
(1) pretreatment of raw material: the preferable rose of color is selected, the fragment of 1 × 1.5mm is cut into.Again by sweet potato washing, cut
With stand-by after blender stirring 5min after skin, stripping and slicing, boiling 10min；
(2) color protection: being immersed in color protection 5min in 0.01% roselle aqueous solution for the rose fragment after chopping, takes out
Moisture remaining on rose fragment is blotted with blotting paper afterwards；
(3) sweet potato mash ultrasonic pretreatment: sweet potato mash is placed in cell disruptor, opens ultrasonic power 300W, is surpassed
Sonicated 2h is stirred evenly every taking out sweet potato mash in 10min；The every work 5min of sonicator stops 30s, prevents instrument
Hot-spot.
(4) mixing seasoning: taking pretreated sweet potato mash 100g, and be added in terms of sweet potato mash quality: 10% rose is broken
Piece, 2% xylitol, 1% sucrose, 3% milk powder, be stirred continuously it is uniformly mixed.
(5) be formed: it is 2.5cm that the material of above-mentioned mixing, which is placed in diameter, fixed highly to be formed in the circular die of 3mm
The sample of type is placed in pre-freeze 8h in -70 DEG C of ultra low temperature freezer, spare；
(6) the spouted microwave freeze-drying of two-part pulse: vacuum degree is adjusted to -0.1MPa, adjusts microwave power 4W/g, is cold
- 42 DEG C of trap temperature, 50 DEG C of temperature upper limit, drying to water content 13%；The spouted frequency of pulse is arranged in entire drying process is
Every 10min is spouted primary, prevents material hot-spot.
(7) the spouted radio frequency vacuum of pulse is dry: by water content in step (6) be reduced to 13% recombination rose crisp chip in
Dry in the spouted radio frequency vacuum drying machine of pulse, vacuum degree is set as -0.1MPa, is set to 70mm, temperature between two plates
It is 30 DEG C, it is dry to water content 4%.
Packaging: the dried crisp chip of step (7) being cooled to room temperature, is vacuum-packed with opaque aluminium foil bag, in
It is saved at cool place is dry, as finished product.
It is 587g that process obtained sweet potato mash, which be the recombination rose crisp chip of matrix its brittleness, and it is spouted micro- to be higher than simple pulse
The 521g of wave frozen product；Vitamin C content is that 2.41mg/100g is higher than the spouted microwave freezing product of simple pulse
2.01mg/100；Flavones content is 78.39mg/100g, greater than the 70.98mg/100g of the spouted microwave freezing product of simple pulse；
Shrinking percentage is 15.00%, less than the 17.67% of the spouted microwave freezing product of simple pulse；The measurement result of color colour difference meter
It indicates, it be 1.05, b value is 21.60 that L value, which is 81.77, a value, is had no significantly with the color difference of the spouted microwave freezing product of simple pulse
Difference；
Crisp chip have natural rose and sweet potato fragrant and sweet taste, and flavor and fragrance it is more strong.
Embodiment 3 is a kind of using mashed potato as the recombination rose crisp chip of matrix
A kind of formula of rose recombination leisure crisp, by weight, formula rate is as follows: mashed potato 100g is taken,
It is added in terms of mashed potato quality: 10% rose fragment, 2% xylitol, 1% sucrose, 3% milk powder.
Its production method is as follows:
(1) pretreatment of raw material: the preferable rose of color is selected, the fragment of 1 × 1.5mm is cut into.Again by potato cleaning,
Peel, stripping and slicing, stirred with blender after boiling 10min it is stand-by after 5min；
(2) color protection: being immersed in color protection 5min in 0.01% roselle aqueous solution for the rose fragment after chopping, takes out
Moisture remaining on rose fragment is blotted with blotting paper afterwards；
(3) potato mashed potatoes ultrasonic pretreatment: mashed potatoes are placed in cell disruptor, open ultrasonic power 300W,
Ultrasonication 2h is stirred evenly every taking out mashed potato in 10min；The every work 5min of sonicator stops 30s, prevents
Instrument hot-spot.
(4) mixing seasoning: taking pretreated potato mashed potatoes 100g, is added with potato shale meter: 10%
Rose fragment, 2% xylitol, 1% sucrose, 3% milk powder, be stirred continuously it is uniformly mixed.
(5) be formed: it is 2.5cm that the material of above-mentioned mixing, which is placed in diameter, fixed highly to be formed in the circular die of 3mm
The sample of type is placed in pre-freeze 8h in -70 DEG C of ultra low temperature freezer, spare；
(6) the spouted microwave freeze-drying of two-part pulse: vacuum degree is adjusted to -0.1MPa, adjusts microwave power 4W/g, is cold
- 42 DEG C of trap temperature, 50 DEG C of temperature upper limit, drying to water content are 13%；The spouted frequency of pulse is set in entire drying process
It is spouted primary for every 10min, prevent material hot-spot.
(7) the spouted radio frequency vacuum of pulse is dry: by water content in step (6) be reduced to 13% recombination rose crisp chip in
Dry in the spouted radio frequency vacuum drying machine of pulse, vacuum degree is set as -0.1MPa, is set to 70mm, temperature between two plates
It is 30 DEG C, it is dry to water content 4%.
Packaging: the dried crisp chip of step (7) being cooled to room temperature, is vacuum-packed with opaque aluminium foil bag, in
It is saved at cool place is dry, as finished product.
It is 600g that process obtained mashed potato, which be the recombination rose crisp chip of matrix its brittleness, and it is spouted to be higher than simple pulse
The 578 of microwave freeze-drying prods；Vitamin C content is 2.53mg/100g, greater than the spouted microwave freeze-drying prods of simple pulse
1.99mg/100g；Flavones content is 80.04mg/100g, higher than the 73.65m/100g of the spouted microwave freeze-drying prods of simple pulse；
Shrinking percentage is 15.01%, less than the 16.23% of simple microwave pulse freeze-drying prods；The measurement result of color colour difference meter indicates,
It is 6.20, b value is 3.70 that L value, which is 74.85, a value, has no marked difference with the color of the spouted microwave freeze-drying prods of pulse.Crisp chip
With natural rose flavor, and fragrance is more strong.
Claims (10)
1. a kind of production method of the high brittleness mashed potatoes crisp chip with petal of red rose, which is characterized in that steps are as follows:
(1) pretreatment of raw material: coloury rose is selected, is cut into pieces；Again by potato/purple sweet potato or sweet potato washing, peel,
It is stirred after stripping and slicing, boiling with blender, it is stand-by that mashed potatoes is made；
(2) the rose fragment after chopping color protection: is immersed in color protection 3 in the roselle aqueous solution that mass percent is 0.01%
~5min blots moisture remaining on rose fragment with blotting paper after taking-up；
(3) mashed potatoes ultrasonic pretreatment: mashed potatoes are placed in cell disruptor, open sonicator, and setting power is
300W, ultrasonication 2h are stirred evenly every taking out mashed potatoes in 10min；
(4) mixing seasoning: the mashed potatoes after taking ultrasonic pretreatment are added in terms of mashed potatoes quality: 10% rose fragment, and 2%
Xylitol, 1% sucrose, 3% milk powder, be stirred continuously uniformly mixed；
(5) it is formed: the mixing material that step (4) obtain being placed in mold and is formed, the sample of sizing is placed in -70 DEG C of ultralow temperature
Pre-freeze 8h in refrigerator, it is spare；
(6) the spouted microwave freeze-drying of pulse: adjusting vacuum degree is -0.1MPa, microwave power 4W/g, condenser temperature are -42
DEG C, temperature upper limit be 50 DEG C, carry out the spouted microwave freeze-drying of pulse, dry to water content is 10-15%, obtains recombination rose
Flower crisp chip；
(7) the spouted radio frequency vacuum of pulse is dry: the recombination rose crisp chip that step (6) is obtained is dry in the spouted radio frequency vacuum of pulse
Dry in dry machine, vacuum degree is set as -0.1MPa, is set to 70mm between two plates, and temperature is 30 DEG C, until recombination rose
Flower crisp chip drying to water content is lower than 5%；
(8) it packs: the dried recombination rose crisp chip of step (7) being cooled to room temperature, is carried out very with opaque aluminium foil bag
Empty package saves in a cool and dry place, as finished product.
2. manufacturing method according to claim 1, which is characterized in that in the step (1), the size to cut into pieces is 1
×1.5mm；Digestion time is 10min, mixing time 5min.
3. production method according to claim 1 or 2, which is characterized in that in the step (3), sonicator is every
Work 5min stops 30s.
4. production method according to claim 1 or 2, which is characterized in that in the step (5), mold is circle, diameter
It is highly 3mm for 2.5cm.
5. production method according to claim 3, which is characterized in that in the step (5), mold is circle, and diameter is
2.5cm is highly 3mm.
6. according to claim 1, production method described in 2 or 5, which is characterized in that in the step (6) and step (7), pulse
Spouted frequency is every 10min spouted primary, prevents material hot-spot, increases dry uniformity.
7. production method according to claim 3, which is characterized in that in the step (6) and step (7), pulse is spouted
Frequency is every 10min spouted primary, prevents material hot-spot, increases dry uniformity.
8. production method according to claim 4, which is characterized in that in the step (6) and step (7), pulse is spouted
Frequency is every 10min spouted primary, prevents material hot-spot, increases dry uniformity.
9. according to claim 1, production method described in 2,5,7 or 8, which is characterized in that contain vitamin C 2.26- in finished product
2.54mg/100g, flavones 77.88-80.08mg/100g；Crimp contraction is 15%-15.04%, brittleness 540-630g.
10. production method according to claim 6, which is characterized in that contain vitamin C 2.26-2.54mg/ in finished product
100g, flavones 77.88-80.08mg/100g；Crimp contraction is 15%-15.04%, brittleness 540-630g.
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| CN112120193A (en) * | 2020-09-24 | 2020-12-25 | 重庆诚悦食品有限公司 | Processing method of health-care chips |
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