CN109770165B - Color fixative and application thereof in color potato chips - Google Patents

Abstract

The invention relates to a color fixative and application thereof in color potato chips. The color fixative comprises the following components in parts by weight: 10-15 parts of tartary buckwheat, 3-5 parts of gum arabic and 1-2 parts of L-tryptophan. The preparation method of the colored potato crisp chip comprises the following steps: after being treated by hot steam, the potato slices are soaked in the solution of the color fixative and simultaneously subjected to pulsating pressure treatment, then are placed in the pigment solution and simultaneously subjected to vacuum impregnation, and finally are soaked in edible oil and simultaneously subjected to vacuum frying treatment. By adopting the color fixative provided by the invention, the pulsating pressure treatment, vacuum impregnation and vacuum frying treatment technologies are optimized and integrated, and the obtained potato slice product is good in quality, rich in nutrition, high in brittleness, bright in color, low in polyacrylamide content, high in food safety, low in cost and high in added value.

Description

Color fixative and application thereof in color potato chips

Technical Field

The invention relates to the field of processing of fruit and vegetable leisure food, in particular to a color fixative and application thereof in color potato chips.

Background

At present, natural colorful potato crisp snack food is fresh in the market, because the popularization area of the breeding varieties of natural colorful potatoes (purple, red, black and blue) is small, the raw material supply is insufficient, the processing cost is higher and is about 4-5 times of the price of common potatoes. Therefore, a processing technology has been developed to obtain colored potato crisps by treating ordinary potatoes with a dipping and coloring technology.

However, in the existing processing technology of colorful potato chips, a high-temperature frying technology is often adopted to ensure the color, but a large amount of carcinogenic substances such as acrylamide are generated during frying. In addition, in view of the fact that synthetic pigments contain different degrees of harmfulness, natural pigments are generally adopted in the existing processing process, but the defects of poor color fixing effect and the like exist; such as anthocyanins in beet red, are unstable and are easily degraded during potato processing.

In view of the above, the present invention is particularly proposed.

Disclosure of Invention

In order to solve the technical problems, the invention provides a color fixative and application thereof in the potato crisp processing technology. The color fixative can effectively improve the stability of natural pigment in the processing process of the color potato crisp by selecting proper components to be compatible in a specific proportion, and simultaneously, the color potato crisp with rich nutrition, high brittleness, bright color and low content of harmful substances is obtained by optimizing and integrating technologies such as pulsating pressure treatment, vacuum impregnation, vacuum frying and the like.

The technical scheme of the invention is as follows:

a color fixative comprises the following components in parts by weight: 10-15 parts of tartary buckwheat, 3-5 parts of gum arabic and 1-2 parts of L-tryptophan.

Preferably, the color fixative comprises the following components in parts by weight: 10 parts of tartary buckwheat, 3 parts of Arabic gum and 1 part of L-tryptophan.

The invention also provides application of the color fixative in the processing technology of fruit and vegetable products.

Further, the present invention provides a method for making a colored potato crisp comprising: soaking potato slices in color fixative solution while performing pulsating pressure treatment after hot steam treatment, then placing in pigment solution while performing vacuum soaking, and finally soaking in edible oil while performing vacuum frying treatment.

Wherein the conditions of the hot steam treatment are as follows: 110-120 ℃ for 10-20 s.

Wherein the mass concentration of the tartary buckwheat in the color fixative solution is 10-15% (W/V).

Wherein the pulsating pressure treatment conditions are as follows: the pressure is 60-80 kPa, the pulsation ratio is (20-30) min: (30-40) min.

Wherein the pigment is natural pigment, such as beet red pigment, red cabbage pigment, hibiscus sabdariffa red pigment, etc. Preferably, the concentration of the beet red pigment is 75-80% (W/V).

Wherein the vacuum impregnation treatment conditions are as follows: 600-700 mm Hg for 10-15 min.

Wherein the vacuum frying treatment conditions are as follows: 1.20-1.50 kPa for 2-3 min, and the oil temperature is 130-140 ℃.

In order to further improve the quality of the colored potato crisp, the whole potatoes with regular shapes and uniform sizes are selected, washed by flowing water, peeled and cut into slices, and the thickness of the slices is 1.5-2 mm, and the diameter of the slices is preferably 5-6 cm.

The invention also provides colored potato crisps made by the above method.

The invention has the following beneficial effects:

the color fixative obtained by the invention can obviously improve the stability of the natural pigment in the potato processing process, and can overcome the respective technical defects of the prior processing technology by optimizing the pulsating pressure, the pulsating ratio and the temperature parameter and optimizing and integrating the superheated steam, the vacuum impregnation and the vacuum frying technology, so that the color fixative can play a synergistic role. The obtained color potato crisp chip product has good quality, not only preserves the original shape, color, fragrance and taste of fruits and vegetables, but also is rich in various nutritional ingredients such as vitamins, minerals, fibers and the like, and has the characteristics of low sugar, low salt, low fat, low heat and the like; the anthocyanin-rich food has the advantages of rich nutrition, rich anthocyanin, high brittleness, bright color, low content of polyacrylamide, high food safety, low cost and high additional value.

Detailed Description

The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.

EXAMPLE 1A method of making Red Potato crisp

This example provides a method of making red potato crisps, comprising:

(1) selecting complete potatoes with regular shapes and uniform sizes, washing with flowing water, peeling, and cutting into slices, wherein the thickness of the potato slices is 1.5-1.7 mm, and the diameter of the potato slices is 5-5.4 cm. Processing potato flakes with hot steam under the following conditions: 110 ℃ for 10 s.

(2) Placing the potato slices subjected to hot steam treatment into a composite color fixative, wherein the composite color fixative is prepared from tartary buckwheat juice, arabic gum and L-tryptophan, and the ratio of the color fixative is as follows: the tartary buckwheat juice is 10% (W/V), the gum arabic content is 3% (W/V), and the L-tryptophan content is 1% (W/V).

Then placed in a pulsating pressure chamber for treatment, the pressure in the pulsating pressure chamber being set between 60kPa and at a pressure of 20 min: the pulsation ratio was pulsated for 30 min.

(3) After pulsating pressure treatment, the potato slices are taken out of the composite color fixative, drained, immersed in a beet red pigment solution, placed in a vacuum container and placed still, the beet red pigment solution is prepared by uniformly mixing beet red pigment and water, the concentration of the beet red pigment is 75% (W/V), and the vacuum impregnation condition is 600mm Hg for 10 min.

(4) After vacuum dipping treatment, taking out the potato slices from the beet red pigment solution, draining, immersing into rapeseed oil, and processing in a vacuum frying cavity, wherein the vacuum frying conditions are as follows: 1.20kPa, 2min and oil temperature of 130 ℃. After centrifuging the vacuum fried potato chips, reducing the temperature to room temperature, vacuum packaging, and storing at room temperature until the potato chips are delivered out of a warehouse and sold in the market.

Effect verification

In order to further verify the effect of the invention, the following comparative examples are also provided, and the potato crisps obtained by different color fixatives and different preparation methods are tested according to the conventional detection method in the field, and specifically the following steps are carried out:

comparative example 1: the difference from the example 1 is that the content of the gum arabic in the color fixative is different, and the specific formula is as follows: the tartary buckwheat juice is 10% (W/V), the gum arabic content is 2% (W/V), and the L-tryptophan content is 1% (W/V).

Comparative example 2: the difference from the embodiment 1 is that the color fixative adopts vitamin C to replace L-tryptophan, and the specific formula is as follows: the tartary buckwheat juice is 8% (W/V), the content of the Arabic gum is 3% (W/V), and the content of the vitamin C is 1% (W/V).

Comparative example 3: the difference from example 1 is that the pulsation ratio is 50 min: and (3) 30 min.

Comparative example 4: the difference from example 1 is that the vacuum impregnation treatment was carried out under 800mmHg for 10 min.

Comparative example 5: the difference from example 1 is that the vacuum frying treatment condition was 1.20kPa, 6 min.

The results of the comparative experiments are shown in Table 1.

TABLE 1

(note: GAE is gallic acid equivalent)

As can be seen from Table 1, by adopting the color fixative provided by the invention and optimizing and integrating pulsating pressure, pulsating ratio and temperature parameters, and superheated steam, vacuum impregnation and vacuum frying technologies, the color of the potatoes can be preserved to the maximum extent, and the potato chips with bright color and high content of phenolic substances can be obtained. Meanwhile, experiments prove that the obtained color fixative is also suitable for other colorful fruit and vegetable products.

Although the invention has been described in detail hereinabove with respect to a general description and specific embodiments thereof, it will be apparent to those skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.

Claims (8)

1. A method of making a colored potato crisp comprising: soaking potato slices in a solution of a color fixative while performing pulsating pressure treatment after hot steam treatment, then placing the potato slices in a pigment solution while performing vacuum impregnation, and finally soaking the potato slices in edible oil while performing vacuum frying treatment;

the pigment is a natural pigment;

the color fixative comprises the following components in parts by weight: 10-15 parts of tartary buckwheat, 3-5 parts of gum arabic and 1-2 parts of L-tryptophan;

the pulsating pressure treatment conditions are as follows: the pressure is 60-80 kPa, the pulsation ratio is (20-30) min: (30-40) min;

the vacuum impregnation treatment conditions are as follows: 600-700 mm Hg.

2. The preparation method according to claim 1, wherein the color fixative comprises the following components in parts by weight: 10 parts of tartary buckwheat, 3 parts of Arabic gum and 1 part of L-tryptophan.

3. The preparation method according to claim 1 or 2, wherein the mass concentration of the tartary buckwheat in the color fixative solution is 10-15% W/V.

4. The production method according to claim 3, wherein the conditions of the heat steam treatment are: 110 to 120 ℃.

5. The method according to claim 4, wherein the pigment is one of beet red pigment, red cabbage pigment, roselle red pigment.

6. The method of claim 5, wherein the vacuum frying process is carried out under the following conditions: 1.20 to 1.50 kPa.

7. The method of claim 6, wherein the potato flakes have a thickness of 1.5 to 2mm, preferably a diameter of 5 to 6 cm.

8. Colored potato crisps obtainable by the method of preparation according to any one of claims 1 to 7.