CN109770165A - A kind of color stabilizer and its application in color potato crisp chip - Google Patents
A kind of color stabilizer and its application in color potato crisp chip Download PDFInfo
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- CN109770165A CN109770165A CN201811438618.0A CN201811438618A CN109770165A CN 109770165 A CN109770165 A CN 109770165A CN 201811438618 A CN201811438618 A CN 201811438618A CN 109770165 A CN109770165 A CN 109770165A
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Abstract
The present invention relates to a kind of color stabilizer and its applications in color potato crisp chip.The color stabilizer includes the component of following parts by weight: 10~15 parts of bitter buckwheat, 3~5 parts of gum arabic, 1~2 part of L-Trp.The preparation method of color potato crisp chip of the present invention includes: potato flakes after hot steam is handled, it is impregnated in the solution of color stabilizer as claimed in claim 1 or 2 while carrying out fluctuation pressure processing, it is placed in pigment solution while carrying out vacuum impregnation again later, be finally immersed in edible oil while carrying out vacuum frying processing.Using color stabilizer of the present invention, while it is full of nutrition to optimize and combine fluctuation pressure processing, vacuum impregnation and vacuum frying processing technique, gained potato flakes superior product quality, brittleness is high, bright in colour, and polyacrylamide amine content is low, foodsafety is high, at low cost, and added value is high.
Description
Technical field
The present invention relates to fruits and vegetables snack food manufacture field more particularly to a kind of color stabilizer and its in color potato crisp chip
In application.
Background technique
Rarely has natural color potato crisp chip snack food currently on the market, this is because natural colorful potato is (purple
Color, red, black, blue) Cultivars popularizing area is few, and raw material supply is insufficient, and processing cost is higher, about normal potato
4~5 times of price.Thus, it is developed at present by normal potato after impregnating colouration technical treatment, it is crisp to obtain color potato
The processing technology of piece.
However, in the processing technology of existing color potato crisp chip, in order to guarantee color, frequently with high temperature frying work
Skill, but a large amount of carcinogen, such as acrylamide can be generated in frying course.In addition, containing different journeys in view of synthetic dyestuff
The defects of harmfulness of degree, generallys use natural pigment at present in process, but poor there are colour fixation；In beet red
Anthocyanidin, property is unstable, is easy to be degraded in potato process.
In view of this, the present invention is specifically proposed.
Summary of the invention
In order to solve the above technical problem, the present invention provides a kind of color stabilizer and its in potato crispy chip processing technology
Using.By selecting suitable component with special ratios compatibility, gained color stabilizer can effectively improve natural pigment in colored Ma Ling
Stability in potato crisp chip process, at the same by handling fluctuation pressure, vacuum impregnation, the optimization of the technologies such as vacuum frying
Integration, to obtain full of nutrition, brittleness height, bright in colour, the low color potato crisp chip of harmful substance contents.
Technical scheme is as follows:
A kind of color stabilizer, the component including following parts by weight: 10~15 parts of bitter buckwheat, 3~5 parts of gum arabic, L- color ammonia
1~2 part of acid.
Preferably, the color stabilizer includes the component of following parts by weight: 10 parts of bitter buckwheat, 3 parts of gum arabic, and L-Trp
1 part.
The present invention also provides application of the above-mentioned color stabilizer in fruit and vegetable product processing technology.
Further, the present invention provides a kind of preparation method of color potato crisp chip, comprising: potato flakes are steamed through heat
After vapour processing, it is impregnated in color protection agent solution while carries out fluctuation pressure processing, be placed in pigment solution while carrying out again later
Vacuum impregnation is finally immersed in edible oil while carrying out vacuum frying processing.
Wherein, the condition of the hot steam processing are as follows: 110~120 DEG C, 10~20s.
Wherein, the mass concentration of bitter buckwheat is 10%~15% (W/V) in the color protection agent solution.
Wherein, the condition of fluctuation pressure processing are as follows: 60~80kPa of pressure, pulsation than be (20~30) min:(30~
40)min。
Wherein, the pigment is one in natural pigment, such as beet red pigment, purple cabbage pigment, roselle calyx red pigment
Kind.Preferably, the concentration of the beet red pigment is 75~80% (W/V).
Wherein, the condition of the vacuum impregnation processing are as follows: 600~700mm Hg, 10~15min.
Wherein, the condition of the vacuum frying processing are as follows: 1.20~1.50kPa, 2~3min, 130~140 DEG C of oil temperature.
In order to further increase the quality of color potato crisp chip, it is proposed that select regular shape, it is uniform complete
Potato, circulating water cleaning, removes the peel, thinly slices, the thickness of thin slice is advisable with 1.5~2mm, 5~6cm of diameter.
The present invention also provides color potato crisp chips prepared by the above method.
Beneficial effects of the present invention are as follows:
Gained color stabilizer of the invention is remarkably improved stability of the natural pigment in potato process, and by excellent
Change fluctuation pressure, pulsation ratio and temperature parameter and superheated steam, vacuum impregnation, the integration of vacuum frying technical optimization, can overcome
The technological deficiency that above-mentioned existing processing technology is individually present makes it play synergistic effect.Gained color potato crisp chip product product
Matter is good not only to save the original shape of fruits and vegetables, color, and make its rich in a variety of nutrition such as vitamin, minerals, fiber at
Point, while having many characteristics, such as low sugar, less salt, low fat, low-heat；It is full of nutrition, it is rich in anthocyanidin, brittleness is high, and it is bright in colour, poly- third
Acrylamide content is low, and foodsafety is high, at low cost, and added value is high.
Specific embodiment
The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention..
A kind of preparation method of red potato crispy chip of embodiment 1
The present embodiment provides a kind of preparation methods of red potato crispy chip, comprising:
(1) regular shape, uniform complete potato are selected, circulating water cleaning is removed the peel, thinly sliced, Ma Ling
Potato thin slice with a thickness of 1.5~1.7mm, diameter is 5~5.4cm.By potato flakes hot steam working process, treatment conditions
Are as follows: 110 DEG C, 10s.
(2) by hot steam, treated that potato flakes are placed in composite color fixative, composite color fixative by bitter buckwheat juice, I
Uncle's natural gum and L-Trp are formulated, and are matched are as follows: bitter buckwheat juice 10% (W/V), gum arabic content are 3% (W/V), L-
Tryptophane is 1% (W/V).
It is subsequently placed in fluctuation pressure room and handles, the indoor pressure of fluctuation pressure is arranged between 60kPa and with 20min:
The pulsation ratio of 30min is pulsed.
(3) after fluctuation pressure processing, potato flakes take out from composite color fixative, and it is molten that beet red pigment is immersed after draining
Static placement in vacuum tank is placed in liquid, beet red pigment solution is uniformly mixed using beet red pigment with water, and beet is red
The concentration of element is 75% (W/V), and vacuum-impregnated condition is 600mm Hg, 10min.
(4) after vacuum impregnation processing, potato flakes take out from beet red pigment solution, after draining, immerse rapeseed oil
In, it is placed in working process in vacuum frying inner cavity, the condition of vacuum frying are as follows: 1.20kPa, 2min, 130 DEG C of oil temperature.Vacuum oil
Fried potato block is after centrifugation, and after temperature is reduced to room temperature, vacuum packaging is stored at room temperature to outbound, listing.
Compliance test result
In order to further verify effect of the invention, the application also provides following comparative example, and routinely examines according to this field
Survey method detects the potato crispy chip obtained using different color stabilizers and different preparation methods, specific as follows:
Comparative example 1: the difference from embodiment 1 is that, gum arabic content is different in color stabilizer, specific formula are as follows: bitter
Buckwheat juice 10% (W/V), gum arabic content are 2% (W/V), and L-Trp content is 1% (W/V).
Comparative example 2: the difference from embodiment 1 is that, L-Trp, specific formula are substituted using vitamin C in color stabilizer
Are as follows: bitter buckwheat juice 8% (W/V), gum arabic content are 3% (W/V), and vitamin C amount is 1% (W/V).
Comparative example 3: the difference from embodiment 1 is that, pulsation is than being 50min:30min.
Comparative example 4: the difference from embodiment 1 is that, vacuum impregnation treatment conditions are 800mmHg, 10min.
Comparative example 5: the difference from embodiment 1 is that, vacuum frying treatment conditions are 1.20kPa, 6min.
Contrast and experiment is shown in Table 1.
Table 1
(note: GAE is gallic acid equivalant)
As shown in Table 1, using color stabilizer of the present invention, and fluctuation pressure, pulsation ratio and temperature parameter are optimized and combined,
And superheated steam, vacuum impregnation, vacuum frying technology, the color of potato can be utmostly saved, bright in colour, phenol is obtained
The high potato crispy chip of substance content.Meanwhile experiments verify that, gained color stabilizer is applied equally to other color fruit and vegetable systems
Product.
Although above the present invention is described in detail with a general description of the specific embodiments,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, fall within the scope of the claimed invention without departing from theon the basis of the spirit of the present invention.
Claims (10)
1. a kind of color stabilizer, which is characterized in that the component including following parts by weight: 10~15 parts of bitter buckwheat, gum arabic 3~5
Part, 1~2 part of L-Trp.
2. color stabilizer according to claim 1, which is characterized in that the component including following parts by weight: 10 parts of bitter buckwheat, I
3 parts, 1 part of L-Trp of uncle's natural gum.
3. application of the color stabilizer as claimed in claim 1 or 2 in fruit and vegetable product processing technology.
4. a kind of preparation method of color potato crisp chip characterized by comprising potato flakes after hot steam is handled,
It is impregnated in the solution of color stabilizer as claimed in claim 1 or 2 while being carried out fluctuation pressure processing, is placed in pigment solution again later
Vacuum impregnation is carried out simultaneously, edible oil is finally immersed in while carrying out vacuum frying processing.
5. the preparation method according to claim 4, which is characterized in that the condition of the hot steam processing are as follows: 110~120
℃。
6. preparation method according to claim 4 or 5, which is characterized in that the quality of bitter buckwheat is dense in the color protection agent solution
Degree is 10%~15%W/V；
And/or the condition of the fluctuation pressure processing are as follows: 60~80kPa of pressure, pulsation is than being (20~30) min:(30~40)
min。
7. according to any preparation method of claim 4-6, which is characterized in that the pigment is natural pigment, preferably sweet tea
One of dish haematochrome, purple cabbage pigment, roselle calyx red pigment.
8. according to any preparation method of claim 4-7, which is characterized in that the condition of the vacuum impregnation processing are as follows:
600~700mm Hg；
And/or the condition of the vacuum frying processing are as follows: 1.20~1.50kPa.
9. according to any preparation method of claim 4-8, which is characterized in that the thickness of the potato flakes is with 1.5
~2mm, diameter are advisable with 5~6cm.
10. the color potato crisp chip that any preparation method of claim 4-9 obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811438618.0A CN109770165B (en) | 2018-11-28 | 2018-11-28 | Color fixative and application thereof in color potato chips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811438618.0A CN109770165B (en) | 2018-11-28 | 2018-11-28 | Color fixative and application thereof in color potato chips |
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| Publication Number | Publication Date |
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| CN109770165A true CN109770165A (en) | 2019-05-21 |
| CN109770165B CN109770165B (en) | 2022-04-01 |
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| CN201811438618.0A Active CN109770165B (en) | 2018-11-28 | 2018-11-28 | Color fixative and application thereof in color potato chips |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20140019929A (en) * | 2012-08-07 | 2014-02-18 | 주식회사농심 | Preparation method of formed potato snack |
| CN103798700A (en) * | 2014-02-28 | 2014-05-21 | 莫秀芳 | Method for preparing potato chip |
| CN107549721A (en) * | 2017-10-11 | 2018-01-09 | 高雨荷 | A kind of preparation technology of selenium-rich low-temperature frying potato crispy chip product |
| CN107712742A (en) * | 2017-10-11 | 2018-02-23 | 高雨荷 | A kind of preparation method of the fried potato crisp chip of natural anti-oxidation |
-
2018
- 2018-11-28 CN CN201811438618.0A patent/CN109770165B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20140019929A (en) * | 2012-08-07 | 2014-02-18 | 주식회사농심 | Preparation method of formed potato snack |
| CN103798700A (en) * | 2014-02-28 | 2014-05-21 | 莫秀芳 | Method for preparing potato chip |
| CN107549721A (en) * | 2017-10-11 | 2018-01-09 | 高雨荷 | A kind of preparation technology of selenium-rich low-temperature frying potato crispy chip product |
| CN107712742A (en) * | 2017-10-11 | 2018-02-23 | 高雨荷 | A kind of preparation method of the fried potato crisp chip of natural anti-oxidation |
Non-Patent Citations (6)
| Title |
|---|
| 农业部农民科技教育培训中心，中央农业广播电视学校: "《现代薯蓣类蔬菜产业技术》", 30 June 2011 * |
| 刘建学等: "《食品保藏原理》", 31 December 2006 * |
| 战宇等: "《食品分子生物学》", 30 September 2005 * |
| 李书国等: "《食品加工机械与设备手册》", 31 July 2006 * |
| 苏鹤等: "咸鸭蛋的快速腌制及品质控制技术研究进展 ", 《食品研究与开发》 * |
| 鞠防凝: "《花样女人得靠养》", 31 January 2016 * |
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