CN109699976B - Method for making high-brittleness mashed potato crisp chips with red rose petals - Google Patents
Method for making high-brittleness mashed potato crisp chips with red rose petals Download PDFInfo
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Abstract
A method for making high-brittleness mashed potato crisp chips with red rose petals belongs to the field of deep processing of fruits and vegetables. The invention takes broken flowers of a rose planting enterprise as raw materials, and the broken flowers are subjected to pretreatment, color protection, ultrasonic pretreatment of mashed potatoes, uniform mixing with auxiliary materials, seasoning, mold setting, pre-freezing at-70 ℃ for 8 hours, then carrying out pulse-spouted microwave freeze drying until the water content of a sample is 10-15%, then carrying out pulse-spouted radio frequency vacuum drying until the final water content is below 5%, and carrying out vacuum packaging on a finished product by using an opaque aluminum foil bag. The invention provides a new method for fully utilizing broken rose flowers, develops a recombinant crisp chip with natural rose fragrance, and has loose product texture, and the brittleness of the crisp chip reaches 540-; the rose flower vinegar is rich in vitamin C, flavone and other active ingredients, high in nutritive value, has the smell of natural rose, and is a healthy leisure recombinant food.
Description
Technical Field
The invention relates to a method for making high-brittleness mashed potato crisp chips with red rose petals, which utilizes broken rose flowers as main raw materials, adopts ultrasonic waves to pretreat mashed potatoes to form a porous microstructure to increase brittleness, and adopts pulse spouted microwave freeze drying and pulse spouted radio frequency vacuum drying with high drying speed and high nutrient component retention rate to produce a rose flower recombined crisp chip with natural rose fragrance, belonging to the field of deep processing of fruits and vegetables and having great practical significance and economic significance.
Background
Currently, roses are the most important crops in the flower industry in the world. Roses have been planted for thousands of years as a popular garden and cut-flower plant. Roses are one of five ornamental plants in the world, and rose cut flowers account for 21% and 31% of the total amount of all cut flowers in the trade markets in china and europe, respectively. Roses play an important role in various industries such as food, spice, cosmetics, ornamental plants and the like. Roses contain a variety of compounds including vitamins, fatty acids, amino acids, trace elements, carbohydrates, anthocyanins, flavones, alkaloids, and other active ingredients. The rose hip extract contains abundant flavones (quercetin, rutin, catechin), phenolic acids (ferulic acid, syringic acid, methyl gallate), and ascorbic acid (vitamin C or AA). Because rose hips contain a large amount of phenolic substances and vitamin C, rose hips are widely used in asia in traditional medicine, food, cosmetics, textile and other industries. In recent years, people are receiving more and more attention because of medicinal value and nutritional value. The research situation of the bioactive substances of the roses is known, the roses are reasonably utilized, not only can the health of people be brought, but also the national economy can be positively influenced through reasonable processing. There are many rose products on the market today, such as rose tea, rose jam, rose essential oil, rose hydrosol, rose cream, etc. Today, public demand for healthy snacks has prompted food manufacturers to produce new types of food products that are pleasant in flavor, refreshing in mouthfeel, and nutritious.
Drying is the most important method for preserving high-moisture food, and agricultural products are generally preserved by adopting several drying technologies such as vacuum drying, spray drying, hot air drying, freeze drying and the like. The water removal can not only prevent bacterial reproduction, but also improve the storability of the food at room temperature. The traditional drying methods (spray drying, vacuum drying and hot air drying) are widely adopted in the world, and have the characteristics of simple operation, low cost and high thermal efficiency. These drying methods have low drying rates, especially during the run-down period of the drying process. In addition to the above disadvantages, the color, physicochemical properties and organoleptic properties of the food product may deteriorate due to prolonged exposure to heat. Due to the above limitations, Freeze Drying (FD) is a special drying method. Freeze-drying is a dehydration process for producing high quality (crispy texture, natural color, good organoleptic properties, etc.) food and preserving heat-sensitive and other biological materials. During freeze-drying, the ice crystals sublime out of the food material, which helps to minimize structural changes and maintain the bioactive and flavor of the dried product. In addition to its advantages, high cost and long drying time prevent the use of freeze drying.
To address the shortcomings of freeze-drying, researchers have focused on other novel drying modalities. Compared with the traditional drying method, the physical field is combined with the traditional drying method, so that the drying efficiency can be obviously improved, the drying period is shortened, the drying energy consumption is reduced, the environmental pollution is reduced, and the product quality is improved. Microwave drying, in which heat generated inside the food material forms a porous structure in the food material, and radio frequency drying, can achieve higher drying rate and higher energy efficiency. Compared with the traditional drying method, the microwave and radio frequency drying method has the advantages of short drying time, high flexibility, high drying speed and the like. However, the physical field combination drying also has the problems of poor uniformity, serious quality deterioration and the like, thereby limiting the application of the physical field combination drying in food. Pulse spouted microwave freeze-drying is a novel drying technology combining microwave, freezing and spouted fluidized bed under vacuum condition, which provides solution for overheating and improves the quality of the final product. The pulse-spouted radio frequency vacuum drying has the advantages of high efficiency, energy conservation, uniform drying and the like. The invention relates to a rose recombined leisure crisp chip produced by two-stage microwave vacuum freeze drying and pulse spouted radio frequency vacuum drying on broken petals produced in the production process of a rose production enterprise, and the rose recombined leisure crisp chip has great practical and economic significance.
Zhang 24924, et al disclose a method for preparing potato and fruit recombined mixed crisp chips (patent No. CN 101999609A), which uses potatoes and fruits as raw materials, and dries them by microwave freeze drying and microwave vacuum drying through cleaning, beating, forming and other modes, and dries them by hot air at the later stage of microwave vacuum drying until the water content of the product is below 6%, thereby producing a crisp chip which is crisp in texture and suitable for both young and old, but in the method, if the microwave vacuum freeze drying is used for drying, the product is overheated, which is not beneficial to the preservation of active substances and nutrient substances of the product. If the vacuum microwave drying is adopted, the hot air drying is adopted to the end point in the later period, so that the defects of high drying temperature, low nutrient retention rate and the like exist, and the preservation of the nutrient quality of the crisp chips is not facilitated. The invention adopts pulse spouted microwave freeze drying, which not only solves the characteristic of uneven heating in the microwave heating process, but also keeps the nutrient components in the crisp chips.
Zhang fei (2011) et al adopt vacuum microwave and vacuum drying combined drying technology to produce sea asparagus recombinant crisp chips. Aiming at the characteristics of high salt content and poor taste of the sea asparagus after processing, the sea asparagus crisp chips with good color, smell and taste are produced by adding some substances for enhancing the flavor, color and taste and helping the sea asparagus to be shaped, then cooking and seasoning, and performing dehydration and drying by combining vacuum microwave and vacuum drying. But the method also ignores the phenomenon that the product quality is cracked due to the overheating phenomenon in the microwave drying process.
Zhang Yong Mao et al disclose a method for producing puffed apple slices by microwave-pressure difference process (patent No. CN 1895086A), which uses fresh apples as raw material, and comprises a series of pretreatment, microwave predrying puffing, and then pressure difference puffing by instant pressure reducing equipment, wherein the prepared apple slices have the advantages of unique apple flavor, crisp taste, uniform puffing, etc., but when the apple slices are puffed in the pressure reducing equipment, the temperature in the tank is kept between 89 ℃ and 85 ℃ for 50-70min, and then kept between 79 ℃ and 76 ℃ for 30-40min, and during the period, the processing time of the apple slices at higher temperature is too long, which is not beneficial to the preservation of nutrient substances. The method is carried out under the condition of freezing, the temperature of the materials in a frozen state in the whole drying process is lower, and the nutrition and the fragrance of the recombined rose crisp chips are well kept.
Liu Zhen Bin et al disclose a method for preparing high-fiber recombinant asparagus crisp (publication number: CN104522551A), which comprises the steps of taking old asparagus roots discarded by asparagus manufacturers as main raw materials, pretreating, blanching with hot water, protecting color, pulping, mixing with auxiliary materials, steaming for a short time, laying a plate, drying in vacuum by two-stage microwave until the water content is 10-15%, and drying in vacuum by medium-short wave infrared until the water content is below 5%, thus obtaining the recombinant asparagus crisp with rich dietary fiber and high nutrient content. But the microwave vacuum drying is adopted, so that the local overheating phenomenon caused by the microwave drying is ignored, and the nutrient substance is not favorably reserved.
The sun jin et al discloses a method for preparing and conditioning fruit and vegetable chips by vacuum freeze drying and impregnation treatment (publication number: CN101138358), which is characterized in that fruit and vegetable raw materials are subjected to vacuum freeze drying, low-temperature vacuum impregnation is mixed in the process of vacuum freeze drying, and the homogenized and conditioned fruit and vegetable chips are produced. However, the production process adopts freeze drying, so that although a product with loose texture and high nutritional value can be obtained, the energy consumption in the production process is greatly increased, and the cost is increased.
The research of royal yuchuan and the like (2013) finds that the negative pressure pulse spouting device can improve the uniformity of microwave drying: compared with the turntable type microwave vacuum drying, the maximum temperature difference of the lettuce is reduced from 41 ℃ to 2.1 ℃, and the color shrinkage rate is improved compared with that of the turntable type microwave vacuum drying, which shows that the negative pressure pulse spouting device has good uniformity. But it does not consider the damage of the local overheating phenomenon that microwave produced in the later stage drying process to the material nutrient substance, and this patent combines pulse spouted microwave freeze drying and negative pressure pulse spouted radio frequency drying, can reduce the damage of microwave to food material nutrient substance better and make nutrient substance's retention rate higher.
Huang Jiapeng et al discloses a method for preparing instant crispy okra by three-stage pulse-spouted negative-pressure low-frequency microwave drying (publication No. CN 104522552A). The pulse spouted microwave vacuum drying is adopted for drying, so that the unevenness of microwave heating is greatly reduced, and the pulse spouted vacuum drying has the characteristics of high drying rate, good quality of dried products, high nutrient component retention rate and the like. This patent adopts pulse spout microwave freeze-drying and negative pressure pulse spout the drying of radio frequency combination to dry, and the temperature of adoption is lower, more is favorable to nutrient substance and raw materials state of organization integrality's maintenance.
Disclosure of Invention
The invention aims to provide a method for making rose recombined leisure crisp chips. Firstly, pretreating raw materials, protecting color, pretreating mashed potatoes by ultrasonic waves, then mixing the mashed potatoes with a potato/purple potato/sweet potato substrate, seasoning, forming, pre-freezing, and then performing combined drying (pulse jet microwave freeze drying and pulse jet radio frequency vacuum drying) to obtain the recombined crisp chips with natural rose flavor.
A method for making high-brittleness mashed potato crisp chips with red rose petals mainly comprises the following steps:
(1) pretreatment of raw materials: selecting rose with good color, and cutting into pieces. Cleaning potato/purple sweet potato or sweet potato, peeling, cutting into pieces, steaming, and stirring with a stirrer to obtain mashed potato for later use;
(2) color protection: soaking the cut rose fragments in 0.01% roselle aqueous solution for color protection for 3-5 min, taking out, and then sucking residual water on the rose fragments with absorbent paper;
(3) ultrasonic pretreatment of mashed potatoes: placing the mashed potatoes in a cell crusher, starting an ultrasonic crusher, setting the power at 300W, carrying out ultrasonic treatment for 2h, taking out the mashed potatoes every 10min, and uniformly stirring.
(4) Mixing and seasoning: taking the mashed potatoes subjected to ultrasonic pretreatment, and adding the components in mass of the mashed potatoes: 10% of rose fragments, 2% of xylitol, 1% of cane sugar and 3% of milk powder, and continuously stirring and uniformly mixing.
(5) Shaping: placing the uniformly mixed material obtained in the step (4) into a mould for shaping, and placing the shaped sample into an ultra-low temperature refrigerator at-70 ℃ for pre-freezing for 8 hours for later use;
(6) pulse-spouted microwave freeze drying: adjusting the vacuum degree to-0.1 MPa, the microwave power to 4W/g, the cold trap temperature to-42 ℃ and the upper limit temperature to 50 ℃, and performing pulse spouted microwave freeze drying until the water content is 10-15% to obtain the recombinant rose crisp chips.
(7) Pulse-spouted radio-frequency vacuum drying: and (3) drying the recombined rose crisp chips obtained in the step (6) in a pulse spouted radio frequency vacuum dryer, wherein the vacuum degree is set to be-0.1 MPa, the interval between the two plates is set to be 70mm, and the temperature is 30 ℃ until the recombined rose crisp chips are dried until the water content is lower than 5%.
(8) Packaging: and (4) cooling the dried recombined rose crisp chips in the step (7) to room temperature, carrying out vacuum packaging by using an opaque aluminum foil bag, and storing in a cool and dry place to obtain a finished product.
In the step (1), the size of the cut pieces is 1 x 1.5 mm; the cooking time is 10min, and the stirring time is 5 min.
In the step (3), the ultrasonic crusher stops working for 30s every 5min to prevent the local overheating of the ultrasonic crusher.
In the step (5), the die is circular, the diameter is 2.5cm, and the height is 3 mm.
In the step (6) and the step (7), the pulse spouting frequency is spouted once every 10min, so that the local overheating of the material is prevented, and the drying uniformity is improved.
And (4) the mashed potatoes are pretreated by ultrasonic waves in the step (3), so that the pores of the recombined crisp chips can be increased, and the product is more crisp.
The combined drying mode of pulse spouted microwave freeze drying and pulse spouted radio frequency vacuum drying adopted in the steps (6) and (7) has the advantages of high drying speed, good drying quality and high nutrient retention rate, reduces the local overheating phenomenon of microwave drying to a certain extent,
the rose recombined leisure crisp chip prepared by the method has high content of nutrient substances, and the product contains 2.26-2.54mg/100g of vitamin C and 77.88-80.08mg/100g of flavone. The processed crisp chip has the crinkle rate of 15-15.04 percent, the brittleness of 540-630g and better appearance color.
The invention has the beneficial effects that:
the broken flowers remained in the production of the rose production enterprise are used as the raw materials to manufacture the rose crisp chips, so that the waste of the broken flowers of the rose is avoided, and the energy is saved. The sweet potato paste is used as a matrix, and auxiliary materials such as milk powder, cane sugar and white granulated sugar are added, so that the recombined rose crisp chips are endowed with pleasant smell and taste, a part of xylitol is used for replacing the cane sugar, the heat of the product is reduced, different molds can be adopted for shaping in the later period, the style of the recombined rose crisp chips is increased, and the eyes are attracted. The mashed potatoes are pretreated by ultrasonic waves, so that the micro-pore structure of the mashed potatoes is increased, and the recombined rose crisp chips are crisp and delicious. The pulse spouted microwave freeze drying and the pulse spouted radio frequency vacuum drying are adopted for drying, so that the time required by drying is reduced, the pulse reduces the nonuniformity in the drying process, the product quality and the retention rate of nutrient components are improved, and the recombined crisp chips with good color, flavor and taste and good crispness are obtained. The product contains vitamin C2.26-2.54 mg/100g, and flavone 77.88-80.08mg/100 g. The processed crisp chip has the crinkle rate of 15-15.04 percent, the brittleness of 540-630g and better appearance color.
Drawings
FIG. 1 is an electronic nose map of rose crisp made with different substrates.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1A reconstituted rose crisp chip based on mashed purple potatoes
The formula of the rose recombined leisure crisp chips comprises the following components in parts by weight: taking 100g of mashed purple sweet potatoes, and adding the mashed purple sweet potatoes in an amount of: 10% of rose fragments, 2% of xylitol, 1% of cane sugar and 3% of milk powder.
The manufacturing method comprises the following steps:
(1) pretreating raw materials, selecting rose with good color, and cutting into pieces of 1 × 1.5 mm. Cleaning purple sweet potatoes, peeling, cutting into pieces, cooking for 10min, and stirring for 5min by using a stirrer for later use;
(2) color protection: soaking the cut rose fragments in 0.01% aqueous solution of roselle for color protection for 5min, taking out, and sucking residual water on the rose fragments with absorbent paper;
(3) carrying out ultrasonic pretreatment on the purple sweet potato paste: placing the mashed potatoes in a cell crusher, starting ultrasonic power at 300W, performing ultrasonic treatment for 2h, taking out the mashed potatoes every 10min, and uniformly stirring; the ultrasonic crusher stops working for 30s every 5min to prevent the local overheating of the ultrasonic crusher.
(4) Mixing and seasoning: taking 100g of the pretreated mashed potatoes, and adding the pretreated mashed potatoes into the pretreated mashed potatoes by mass: 10% of rose fragments, 2% of xylitol, 1% of cane sugar and 3% of milk powder, and continuously stirring and uniformly mixing.
(5) Shaping: placing the uniformly mixed materials in a circular mold with the diameter of 2.5cm and the height of 3mm for shaping, and placing the shaped sample in an ultralow temperature refrigerator at-70 ℃ for pre-freezing for 8 hours for later use;
(6) two-stage pulse spouting microwave freeze drying: adjusting the vacuum degree to-0.1 MPa, adjusting the microwave power to 4W/g, the cold trap temperature to-42 ℃, the upper limit temperature to 50 ℃, and drying until the water content is 13%; the pulse spouting frequency is set to be once every 10min in the whole drying process, so that the local overheating of the materials is prevented.
(7) Pulse-spouted radio-frequency vacuum drying: and (3) drying the recombined rose crisp chips with the water content reduced to 13% in the step (6) in a pulse spouted radio frequency vacuum drying machine, wherein the vacuum degree is set to be-0.1 MPa, the interval between the two plates is set to be 70mm, the temperature is 30 ℃, and the recombined rose crisp chips are dried until the water content is 4%.
Packaging: and (4) cooling the dried crisp chips obtained in the step (7) to room temperature, carrying out vacuum packaging by using an opaque aluminum foil bag, and storing in a cool and dry place to obtain the finished product.
The brittleness of the processed recombined rose crisp chip taking the mashed purple sweet potato as the matrix is 545g, which is larger than 439g of a pure pulse spouted microwave freeze-dried product; the content of vitamin C is 2.52mg/100g, which is higher than 1.98mg/100g of the pure pulse spouted microwave freeze-dried product; the flavone content is 79.34mg/100g, which is larger than 67.98mg/100g of pure pulse spouted microwave freeze-dried product; the shrinkage rate is 15.01 percent and is less than 16.31 percent of that of a pure pulse spouted microwave freeze-dried product; the color is shown by the measurement result of a colorimeter, the L value is 50.59, the a value is 15.18, the b value is-8.37, and the color is not obviously different from that of a pulse spouted microwave freeze-dried product; the crisp chips have natural rose flavor and rich fragrance.
Example 2A reconstituted rose crisp chip based on mashed sweet potatoes
The formula of the rose recombined leisure crisp chips comprises the following components in parts by weight: taking 100g of sweet potato paste, adding the following components in percentage by mass: 10% of rose fragments, 2% of xylitol, 1% of cane sugar and 3% of milk powder.
The manufacturing method comprises the following steps:
(1) pretreating raw materials, selecting rose with good color, and cutting into pieces of 1 × 1.5 mm. Cleaning sweet potato, peeling, cutting into pieces, steaming for 10min, and stirring with a stirrer for 5 min;
(2) color protection: soaking the cut rose fragments in 0.01% aqueous solution of roselle for color protection for 5min, taking out, and sucking residual water on the rose fragments with absorbent paper;
(3) ultrasonic pretreatment of the sweet potato paste: placing the mashed sweet potatoes in a cell crusher, starting ultrasonic power at 300W, performing ultrasonic treatment for 2h, taking out the mashed sweet potatoes every 10min, and uniformly stirring; the ultrasonic crusher stops working for 30s every 5min to prevent the local overheating of the ultrasonic crusher.
(4) Mixing and seasoning: taking 100g of the pretreated sweet potato paste, and adding the sweet potato paste into the pretreated sweet potato paste by mass: 10% of rose fragments, 2% of xylitol, 1% of cane sugar and 3% of milk powder, and continuously stirring and uniformly mixing.
(5) Shaping: placing the uniformly mixed materials in a circular mold with the diameter of 2.5cm and the height of 3mm for shaping, and placing the shaped sample in an ultralow temperature refrigerator at-70 ℃ for pre-freezing for 8 hours for later use;
(6) two-stage pulse spouting microwave freeze drying: adjusting the vacuum degree to-0.1 MPa, adjusting the microwave power to 4W/g, the cold trap temperature to-42 ℃, the upper limit temperature to 50 ℃, and drying until the water content is 13%; the pulse spouting frequency is set to be once every 10min in the whole drying process, so that the local overheating of the materials is prevented.
(7) Pulse-spouted radio-frequency vacuum drying: and (3) drying the recombined rose crisp chips with the water content reduced to 13% in the step (6) in a pulse spouted radio frequency vacuum drying machine, wherein the vacuum degree is set to be-0.1 MPa, the interval between the two plates is set to be 70mm, the temperature is 30 ℃, and the recombined rose crisp chips are dried until the water content is 4%.
Packaging: and (4) cooling the dried crisp chips obtained in the step (7) to room temperature, carrying out vacuum packaging by using an opaque aluminum foil bag, and storing in a cool and dry place to obtain the finished product.
The brittleness of the processed recombined rose crisp chip taking the sweet potato paste as the matrix is 587g, which is higher than 521g of a pure pulse spouted microwave frozen product; the content of vitamin C is 2.41mg/100g which is higher than that of the pure pulse spouted microwave frozen product 2.01 mg/100; the flavone content is 78.39mg/100g, which is more than 70.98mg/100g of the pure pulse spouted microwave frozen product; the shrinkage rate is 15.00 percent and is less than 17.67 percent of that of a pure pulse spouted microwave frozen product; the color is shown by the measurement result of a color difference meter, the L value is 81.77, the a value is 1.05, the b value is 21.60, and the color difference is not obviously different from that of a pure pulse spouted microwave frozen product;
the crisp chips have the sweet taste of natural rose and sweet potato, and have rich flavor and aroma.
Example 3A reconstituted rose crisp based on mashed potatoes
The formula of the rose recombined leisure crisp chips comprises the following components in parts by weight: taking 100g of mashed potato, and adding the following components in mass percent of the mashed potato: 10% of rose fragments, 2% of xylitol, 1% of cane sugar and 3% of milk powder.
The manufacturing method comprises the following steps:
(1) pretreating raw materials, selecting rose with good color, and cutting into pieces of 1 × 1.5 mm. Cleaning potato, peeling, cutting into pieces, steaming for 10min, and stirring with a stirrer for 5 min;
(2) color protection: soaking the cut rose fragments in 0.01% aqueous solution of roselle for color protection for 5min, taking out, and sucking residual water on the rose fragments with absorbent paper;
(3) ultrasonic pretreatment of the mashed potatoes: placing the mashed potatoes in a cell crusher, starting ultrasonic power at 300W, performing ultrasonic treatment for 2h, taking out the mashed potatoes every 10min, and uniformly stirring; the ultrasonic crusher stops working for 30s every 5min to prevent the local overheating of the ultrasonic crusher.
(4) Mixing and seasoning: taking 100g of the pretreated mashed potato, and adding the pretreated mashed potato into the pretreated mashed potato according to the mass percentage of the mashed potato: 10% of rose fragments, 2% of xylitol, 1% of cane sugar and 3% of milk powder, and continuously stirring and uniformly mixing.
(5) Shaping: placing the uniformly mixed materials in a circular mold with the diameter of 2.5cm and the height of 3mm for shaping, and placing the shaped sample in an ultralow temperature refrigerator at-70 ℃ for pre-freezing for 8 hours for later use;
(6) two-stage pulse spouting microwave freeze drying: adjusting the vacuum degree to-0.1 MPa, adjusting the microwave power to 4W/g, the cold trap temperature to-42 ℃, the upper limit temperature to 50 ℃, and drying until the water content is 13%; the pulse spouting frequency is set to be once every 10min in the whole drying process, so that the local overheating of the materials is prevented.
(7) Pulse-spouted radio-frequency vacuum drying: and (3) drying the recombined rose crisp chips with the water content reduced to 13% in the step (6) in a pulse spouted radio frequency vacuum drying machine, wherein the vacuum degree is set to be-0.1 MPa, the interval between the two plates is set to be 70mm, the temperature is 30 ℃, and the recombined rose crisp chips are dried until the water content is 4%.
Packaging: and (4) cooling the dried crisp chips obtained in the step (7) to room temperature, carrying out vacuum packaging by using an opaque aluminum foil bag, and storing in a cool and dry place to obtain the finished product.
The crispness of the processed recombined rose crisp chip taking the mashed potato as the matrix is 600g, which is higher than 578 of a pure pulse spouted microwave freeze-dried product; the content of vitamin C is 2.53mg/100g, which is more than 1.99mg/100g of the pure pulse spouted microwave freeze-dried product; the flavone content is 80.04mg/100g, which is higher than 73.65m/100g of the pure pulse spouted microwave freeze-dried product; the shrinkage rate is 15.01 percent and is less than 16.23 percent of that of a pure microwave pulse freeze-dried product; the color was measured by a colorimeter, and it was found that the L value was 74.85, the a value was 6.20, and the b value was 3.70, which are not significantly different from the colors of the pulse-spouted microwave lyophilized products. The crisp chips have natural rose flavor and rich fragrance.
Claims (10)
1. The preparation method of the high-brittleness mashed potato crisp chips with the red rose petals is characterized by comprising the following steps:
(1) pretreatment of raw materials: selecting rose with good color and luster, and cutting into pieces; cleaning potato/purple sweet potato or sweet potato, peeling, cutting into pieces, steaming, and stirring with a stirrer to obtain mashed potato for later use;
(2) color protection: soaking the cut rose fragments in 0.01% roselle aqueous solution for color protection for 3-5 min, taking out, and then sucking residual water on the rose fragments with absorbent paper;
(3) ultrasonic pretreatment of mashed potatoes: placing the mashed potatoes in a cell crusher, starting an ultrasonic crusher, setting the power to be 300W, carrying out ultrasonic treatment for 2h, taking out the mashed potatoes every 10min, and uniformly stirring;
(4) mixing and seasoning: taking the mashed potatoes subjected to ultrasonic pretreatment, and adding the components in mass of the mashed potatoes: continuously stirring and uniformly mixing 10% of rose fragments, 2% of xylitol, 1% of cane sugar and 3% of milk powder;
(5) shaping: placing the uniformly mixed material obtained in the step (4) into a mould for shaping, and placing the shaped sample into an ultra-low temperature refrigerator at-70 ℃ for pre-freezing for 8 hours for later use;
(6) pulse-spouted microwave freeze drying: adjusting the vacuum degree to-0.1 MPa, the microwave power to 4W/g, the cold trap temperature to-42 ℃ and the upper temperature limit to 50 ℃, and performing pulse spouted microwave freeze drying until the water content is 10-15% to obtain the recombinant rose crisp chips;
(7) pulse-spouted radio-frequency vacuum drying: drying the recombined rose crisp chips obtained in the step (6) in a pulse spouted radio frequency vacuum dryer, wherein the vacuum degree is set to be-0.1 MPa, the interval between the two plates is set to be 70mm, and the temperature is 30 ℃ until the recombined rose crisp chips are dried until the water content is lower than 5%;
(8) packaging: and (4) cooling the dried recombined rose crisp chips in the step (7) to room temperature, carrying out vacuum packaging by using an opaque aluminum foil bag, and storing in a cool and dry place to obtain a finished product.
2. The production method according to claim 1, wherein in the step (1), the size of the cut pieces is 1 x 1.5 mm; the cooking time is 10min, and the stirring time is 5 min.
3. The method according to claim 1 or 2, wherein in the step (3), the ultrasonicator is stopped for 30s every 5 min.
4. The production method according to claim 1 or 2, wherein in the step (5), the mold is circular, has a diameter of 2.5cm and a height of 3 mm.
5. The method according to claim 3, wherein in the step (5), the mold is circular, has a diameter of 2.5cm and a height of 3 mm.
6. The manufacturing method according to claim 1, 2 or 5, characterized in that in the step (6) and the step (7), the pulse spouting frequency is spouted every 10min, so that the local overheating of the material is prevented, and the uniformity of drying is improved.
7. The manufacturing method according to claim 3, wherein in the step (6) and the step (7), the pulse spouting frequency is spouted every 10min, so that local overheating of the material is prevented, and the uniformity of drying is improved.
8. The manufacturing method according to claim 4, wherein in the step (6) and the step (7), the pulse spouting frequency is spouted every 10min, so that local overheating of the material is prevented, and the uniformity of drying is improved.
9. The method of claim 1, 2, 5, 7 or 8, wherein the final product contains vitamin C2.26-2.54 mg/100g, flavone 77.88-80.08mg/100 g; the crinkle rate is 15-15.04%, and the brittleness is 540-630 g.
10. The method of claim 6, wherein the final product contains vitamin C2.26-2.54 mg/100g, flavone 77.88-80.08mg/100 g; the crinkle rate is 15-15.04%, and the brittleness is 540-630 g.
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| CN201910156391.9A CN109699976B (en) | 2019-03-01 | 2019-03-01 | Method for making high-brittleness mashed potato crisp chips with red rose petals |
| AU2020201318A AU2020201318B1 (en) | 2019-03-01 | 2020-02-23 | Manufacturing method of high-brittleness mashed potato chips with red rose petals |
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| CN201910156391.9A CN109699976B (en) | 2019-03-01 | 2019-03-01 | Method for making high-brittleness mashed potato crisp chips with red rose petals |
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| CN109699976A CN109699976A (en) | 2019-05-03 |
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| CN110604172A (en) * | 2019-10-29 | 2019-12-24 | 安徽工程大学 | Asparagus-potato mixed recombinant crisp chip drying and sterilizing device and crisp chip preparation method |
| CN112314693A (en) * | 2020-09-17 | 2021-02-05 | 安徽省东乾食品有限公司 | Preparation method of dehydrated broccoli micro powder |
| CN112120193A (en) * | 2020-09-24 | 2020-12-25 | 重庆诚悦食品有限公司 | Processing method of health-care chips |
| CN114304251B (en) * | 2021-12-21 | 2023-11-21 | 宁波海通食品科技有限公司 | Method for controlling discoloration of freeze-dried fruits and vegetables during normal-temperature storage |
| CN115191589B (en) * | 2022-05-23 | 2023-05-09 | 仲恺农业工程学院 | Method for preparing light sweet milk-based cocoa chestnut sauce |
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| US5500234A (en) * | 1994-10-05 | 1996-03-19 | Russo; Peter J. | Crispy chip sandwich and process of producing a sandwich product |
| CN101999609A (en) * | 2010-10-28 | 2011-04-06 | 江南大学 | Method for making potato-fruit recombinant mixed crispy chips |
| CN104522551A (en) * | 2014-12-08 | 2015-04-22 | 江南大学 | A preparation method for high-fiber recombinant asparagus chips |
| CN104783066A (en) * | 2015-05-11 | 2015-07-22 | 衢州谷香人家食品有限公司 | Processing technology of purple potato rose |
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| CN1275532C (en) * | 2005-07-01 | 2006-09-20 | 海通食品集团股份有限公司 | Combined fruit and vegetable dehydrating production by vacuum freeze, dry and hot air re-dry |
| CN102894303B (en) * | 2012-10-18 | 2014-03-26 | 江南大学 | Method for improving brittleness of crispy fruit slices and preventing adhesion through combining high vacuum with negative pressure pulse microwave drying |
| CN104982862A (en) * | 2015-06-04 | 2015-10-21 | 倪群 | Bouquet rose purple sweet potato chip capable of nourishing yin and preparation method thereof |
| CN106234564B (en) * | 2016-08-16 | 2019-04-30 | 江南大学 | A kind of method that low-frequency ultrasonic waves auxiliary improves nostoc dehydration and rehydration |
| CN106722518A (en) * | 2016-11-29 | 2017-05-31 | 贵州省马铃薯研究所 | A kind of vacuum freeze drying purple potato crisp preparation technology |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5500234A (en) * | 1994-10-05 | 1996-03-19 | Russo; Peter J. | Crispy chip sandwich and process of producing a sandwich product |
| CN101999609A (en) * | 2010-10-28 | 2011-04-06 | 江南大学 | Method for making potato-fruit recombinant mixed crispy chips |
| CN104522551A (en) * | 2014-12-08 | 2015-04-22 | 江南大学 | A preparation method for high-fiber recombinant asparagus chips |
| CN104783066A (en) * | 2015-05-11 | 2015-07-22 | 衢州谷香人家食品有限公司 | Processing technology of purple potato rose |
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