CN110074368A - A kind of combined drying method of Chinese yam crisp chip - Google Patents
A kind of combined drying method of Chinese yam crisp chip Download PDFInfo
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- CN110074368A CN110074368A CN201910456117.3A CN201910456117A CN110074368A CN 110074368 A CN110074368 A CN 110074368A CN 201910456117 A CN201910456117 A CN 201910456117A CN 110074368 A CN110074368 A CN 110074368A
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- chinese yam
- crisp chip
- yam
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to food processing technology fields, and in particular to a kind of combined drying method of Chinese yam crisp chip includes the following steps: 1) to be then sliced, obtain yam slice fresh Chinese yam cleaning, peeling；2) it after yam slice being impregnated 1min-2min in boiling water, pulls out；3) the resulting yam slice of step 2) is put into color protection solution, after immersion, is pulled out；4) the resulting yam slice of step 3) is put into clear water, after cooling, drains yam slice；5) by step 4) it is resulting drain yam slice and be placed in refrigerator carry out pre-freeze；6) yam slice after pre-freeze is subjected to low-power vacuum microwave and changing temperature-pressure-difference and puffing combined drying to get Chinese yam crisp chip.Nutritional ingredient is preferably remained compared with fried yams crisp chip using Chinese yam crisp chip prepared by the method for the present invention, form is full, crispy in taste, has not only been avoided that excessive intake of the human body to grease, but also be able to satisfy demand of the consumer to snacks.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of combined drying method of Chinese yam crisp chip.
Background technique
Chinese yam also known as Chinese yam, Chinese yam, annual herb plant, carbohydrate rich in can provide for human body
More energy becomes main food source in the barren regional Chinese yam of some foods.Yam variety is various, worldwide
It is interior it has been found that just have more than 600, only find that 93 kinds in China.China is main Chinese yam producing region, is also important mountain
Medicine tames center, and the very Chinese yam of multi items is planted by artificial culture and extensively.Chinese yam is a kind of food of integration of drinking and medicinal herbs, is being passed
In Chinese medicine of uniting, Chinese yam has great medical value, and to treatment diabetes, diarrhea, the diseases such as asthma have effects that fine.Together
When, it as the Chinese yam of the medicine in mountain, the medicine in food, is acted in terms for the treatment of disease obviously, this is living with its biology rich in
Property ingredient have inseparable relationship.Nutritional ingredient in Chinese yam is very rich, except containing in addition to much starch, there are also polysaccharide,
Protein, VCAll have the function of certain with substances, these substances such as plant soap glycosides." China's book on Chinese herbal medicine ", which records Chinese yam, has taste
Support strong, tonifying middle-Jiao and Qi, strengthening tendons spleen strengthening and digestion promoting, hold back abnormal sweating, antidiarrheal and other effects.Chinese yam eats medicine dual-purpose, at home and abroad in the market
It is welcome, and high financial profit, social benefit are significant, has in the development of following food processing industry good by consumer
Good prospect.
Chinese yam contains much starch and mucus, once the bad softening that will make moist of storage, causes mouldy, nutrition loss.It is deep
The diversity of Chinese yam byproduct can be improved in processing, improves the added value of Chinese yam, is the only way which must be passed of Chinese yam industrialized development.Mesh
Before, have much to the research of fruit and vegetable dryness technology both at home and abroad, but in the production method of traditional Chinese yam crisp chip, such as vacuum and low temperature oil
Fried (Vacuum Frying), frying temperature is excessively high, can destroy original nutritional ingredient in raw material, and obtained product oil content is high.
It is continuously improved with people's understanding of health, the intake for reducing grease is must be taken into consideration the problem of.It is greasy to take the photograph
Enter, obesity, the diseases such as hyperlipidemia can be caused.Therefore, following R&D direction of Chinese yam crisp chip should be non-fried Chinese yam crisp chip.It is right
From the point of view of the development trend of processing technology, it is more likely to a variety of dry technologies and is used in combination.Using combined drying, various dry skills are taken
The advantages of art, but with which kind technology collocation, how to arrange in pairs or groups, in which collocation in stage, and energy consumption it is minimum, it is best in quality be all connection
Close dry research direction.
Summary of the invention
Based on these problems, it is different from the prior art the invention proposes one kind and nutritive yam can be retained compared with limits
The method of low-power vacuum microwave and changing temperature-pressure-difference and puffing combined drying technique the production Chinese yam crisp chip of ingredient, in this way may be used
Obtain that product quality is high, nutrition destroys that small, color is pleasant, the Chinese yam crisp chip of crispy in taste.
To achieve the above object, the invention provides the following technical scheme: a kind of combined drying method of Chinese yam crisp chip, including
Following steps:
1) it by fresh Chinese yam cleaning, peeling, is then sliced, obtains yam slice；
2) it after yam slice being impregnated 1min-2min in boiling water, pulls out；
3) the resulting yam slice of step 2) is put into color protection solution, after immersion, is pulled out；
4) the resulting yam slice of step 3) is put into clear water, after cooling, drains yam slice；
5) by step 4) it is resulting drain yam slice and be placed in refrigerator carry out pre-freeze；
6) yam slice after pre-freeze is subjected to low-power vacuum microwave and changing temperature-pressure-difference and puffing combined drying is crisp to get Chinese yam
Piece.
Preferably, the combined drying method of above-mentioned a kind of Chinese yam crisp chip, in step 1), the slice thickness of yam slice is 2-
4mm。
Preferably, the combined drying method of above-mentioned a kind of Chinese yam crisp chip, color protection solution is by following described in step 3)
Raw material is formed according to weight percent: citric acid 0.1-0.5%, Vc-Na 0.1-0.5%, NaCl 0.1-0.5%, water
98.5%-99.7%.
It is highly preferred that a kind of combined drying method of above-mentioned Chinese yam crisp chip, color protection solution described in step 3) by with
Lower raw material is formed according to weight percent: citric acid 0.1%, Vc-Na 0.1%, NaCl 0.2%, water 99.6%.
Preferably, the combined drying method of above-mentioned a kind of Chinese yam crisp chip, in step 3), yam slice soaks in color protection solution
Steep 0.5h-1.5h.
Preferably, the combined drying method of above-mentioned a kind of Chinese yam crisp chip, in step 4), yam slice is put into clear water, cold
But to 10-20 DEG C.
Preferably, the combined drying method of above-mentioned a kind of Chinese yam crisp chip, in step 5), yam slice in refrigerator ,-
Pre-freeze 10-25h at 15~-20 DEG C.
It is highly preferred that a kind of combined drying method of above-mentioned Chinese yam crisp chip, in step 5), yam slice in refrigerator,
The pre-freeze 12h at -18 DEG C.
Preferably, the combined drying method of above-mentioned a kind of Chinese yam crisp chip, in step 6), the low-power vacuum microwave
With changing temperature-pressure-difference and puffing combined drying, the low-power vacuum microwave stage: with 400W-600W vacuum microwave drying 13min-15min,
Vacuum degree is 0.085-0.095MPa, all wet 1min；The changing temperature-pressure-difference and puffing stage: rising to 80 DEG C -85 DEG C for the temperature of Bulking tank,
Pressure is elevated above the outer atmospheric pressure 0.2MPa of Bulking tank, and steam heats 5min, then evacuates under the conditions of temperature is 70 DEG C -75 DEG C
2h, vacuum degree reaches 0.098-0.100MPa in vacuum tank.
It is highly preferred that a kind of combined drying method of above-mentioned Chinese yam crisp chip, in step 6), the low-power vacuum is micro-
Wave and changing temperature-pressure-difference and puffing combined drying, low-power vacuum microwave stage: with 400W vacuum microwave drying 13min-15min, very
Reciprocal of duty cycle is 0.085MPa, all wet 1min；The changing temperature-pressure-difference and puffing stage: the temperature of Bulking tank is risen to 80 DEG C -85 DEG C, pressure rises to
Higher than atmospheric pressure 0.2MPa outside Bulking tank, steam heats 5min, then evacuates 2h, vacuum under the conditions of temperature is 70 DEG C -75 DEG C
Vacuum degree reaches 0.098MPa in tank.
The present invention is the demand for catering to market to product diversification, improves drying mode, is intended to develop a kind of new Chinese yam production
Product, i.e., non-fried Chinese yam crisp chip.The present invention has chosen the Chinese yam of 11 kinds of different cultivars from 5 Chinese yam main producing regions, and use is low
The method of power vacuum microwave and changing temperature-pressure-difference and puffing combined drying (LMVD+EPD), processes the Chinese yam of different cultivars.
The energy that microwave discharges is acted on Chinese yam by low-power vacuum microwave drying by the present invention in the form of heat, and Chinese yam processing is arrived
Compared with low moisture content, changing temperature-pressure-difference and puffing drying stage is then carried out, the yam slice for pre-processing and removing partial moisture will be passed through,
The pressurization that heats up is placed in bulking equipment, and moment pressure release after keeping the temperature a period of time, yam slice internal moisture instant vaporization evaporation makes mountain
Tablet instantaneous expansion, and dehydrate under vacuum conditions, and then produce volume expansion, loose porous, crispy in taste mountain
Medicine crisp chip.This method avoids Chinese yams directly to contact with air, reduces some oxidation reactions of drying stage and enzymatic reaction, and
And the volume drying time is short, it can more retained product nutritional ingredients.
The method that the present invention uses low-power vacuum microwave and changing temperature-pressure-difference and puffing combined drying (LMVD+EPD), to 11 kinds
Physical characteristic, nutritional ingredient, the microstructure of the Chinese yam crisp chip of different cultivars carry out index determining, meanwhile, it is also solid using head space
Phase extraction combination Gas chromatographyMass spectrometry (HS-SPME-GC-MS) to LMVD+EPD Chinese yam crisp chip carry out fragrance at
Divide measurement, filters out optimum kind, method proposed by the invention is ground to the adaptability of Chinese yam crisp chip drying means
Study carefully, reference will be provided for the production of Chinese yam crisp chip.
The invention has the following advantages:
1) for the market demand, Chinese yam crisp chip preferably remains nutritional ingredient compared with fried yams crisp chip, and form is full, mouth
Feel crisp, has not only been avoided that excessive intake of the human body to grease, but also be able to satisfy demand of the consumer to snacks.
2) it for scientific research, is continuously improved with people's understanding of health, the intake for reducing grease, which is one, to examine
The problem of worry, therefore, following R&D direction of Chinese yam crisp chip, should be non-fried Chinese yam crisp chip.The dry research of Chinese yam is food
Drying process provides reference.
3) for fruit and vegetable processing industry, extruding Chinese yam crisp chip is non-fried, and green and healthy, operating cost is low, in addition to raw material
Condition requirement is low, even if Chinese yam raw material has fracture or epidermis to have breakage, can remove it after cleaning, slice, improve mountain
The added value of medicine.
4) for society, the appearance of this non-fried Chinese yam crisp chip of extruding Chinese yam crisp chip can not only enrich Chinese yam product
Type, may additionally facilitate the development of Chinese yam deep processing industry, bring economic benefit for locality,
Detailed description of the invention
11 kinds of Chinese yam sample drawings used in Fig. 1 inventive method.
Fig. 2 is influence of the method for the present invention to 11 kinds of Chinese yam crisp chip reconstitution rates.
Fig. 3 a is medicine crisp chip scanning electron microscope (SEM × 200) exterior view that faces the mountain prepared by the method for the present invention.
Fig. 3 b is medicine crisp chip scanning electron microscope (SEM × 200) sectional view that faces the mountain prepared by the method for the present invention.
Fig. 3 c is Gallus domesticlus brisson soil iron rod yam crisp chip scanning electron microscope (SEM × 200) exterior view prepared by the method for the present invention.
Fig. 3 d is Gallus domesticlus brisson soil iron rod yam crisp chip scanning electron microscope (SEM × 200) sectional view prepared by the method for the present invention.
Fig. 3 e is sandy soil iron rod yam crisp chip scanning electron microscope (SEM × 200) exterior view prepared by the method for the present invention.
Fig. 3 f is sandy soil iron rod yam crisp chip scanning electron microscope (SEM × 200) sectional view prepared by the method for the present invention.
Fig. 3 g is little Bai mouth iron rod yam crisp chip scanning electron microscope (SEM × 200) exterior view prepared by the method for the present invention.
Fig. 3 h is little Bai mouth iron rod yam crisp chip scanning electron microscope (SEM × 200) sectional view prepared by the method for the present invention.
Fig. 3 i is black earth soil iron rod yam crisp chip scanning electron microscope (SEM × 200) exterior view prepared by the method for the present invention.
Fig. 3 j is black earth soil iron rod yam crisp chip scanning electron microscope (SEM × 200) sectional view prepared by the method for the present invention.
Fig. 3 k is Maoma Chinese yam crisp chip scanning electron microscope (SEM × 200) exterior view prepared by the method for the present invention.
Fig. 3 l is Maoma Chinese yam crisp chip scanning electron microscope (SEM × 200) sectional view prepared by the method for the present invention.
Fig. 3 m is white jade Chinese yam crisp chip scanning electron microscope (SEM × 200) exterior view prepared by the method for the present invention.
Fig. 3 n is white jade Chinese yam crisp chip scanning electron microscope (SEM × 200) sectional view prepared by the method for the present invention.
Fig. 3 o is wooden club Chinese yam crisp chip scanning electron microscope (SEM × 200) exterior view prepared by the method for the present invention.
Fig. 3 p is wooden club Chinese yam crisp chip scanning electron microscope (SEM × 200) sectional view prepared by the method for the present invention.
Fig. 3 q is old collection iron rod yam crisp chip scanning electron microscope (SEM × 200) exterior view prepared by the method for the present invention.
Fig. 3 r is old collection iron rod yam crisp chip scanning electron microscope (SEM × 200) sectional view prepared by the method for the present invention.
Fig. 3 s is purple Chinese yam crisp chip scanning electron microscope (SEM × 200) exterior view prepared by the method for the present invention.
Fig. 3 t is purple Chinese yam crisp chip scanning electron microscope (SEM × 200) sectional view prepared by the method for the present invention.
Fig. 3 u is Qarnet Chinese yam crisp chip scanning electron microscope (SEM × 200) exterior view prepared by the method for the present invention.
Fig. 3 v is Qarnet Chinese yam crisp chip scanning electron microscope (SEM × 200) sectional view prepared by the method for the present invention.
Specific embodiment
The present invention will now be described in detail with reference to examples, and the examples are only preferred embodiments of the present invention,
It is not limitation of the invention.
Embodiment 1 prepares Chinese yam crisp chip using LMVD+EPD combined drying method
Take the medicine that faces the mountain respectively, Gallus domesticlus brisson soil iron rod yam, sandy soil iron rod yam, little Bai mouth iron rod yam, black earth soil iron rod yam,
Maoma Chinese yam, white jade Chinese yam, wooden club Chinese yam, old collection iron rod yam, purple Chinese yam, Qarnet Chinese yam, are prepared as follows into mountain
Medicine crisp chip.
1) by fresh Chinese yam cleaning, peeling, it is then cut into the thin slice with a thickness of 3mm；
2) it after the resulting yam slice of step 1) being impregnated 1min in boiling water, pulls out；
3) the resulting yam slice of step 2) is put into color protection solution, after impregnating 1h, is pulled out；The color protection solution by with
Lower raw material is formed according to weight percent: citric acid 0.1%, Vc-Na 0.1%, NaCl 0.2%, water 99.6%；
4) the resulting yam slice of step 3) is put into clear water, so that yam slice is cooled to 10 DEG C in 15min, drains Chinese yam
Piece；
5) by step 4) it is resulting drain yam slice and be placed in refrigerator carry out pre-freeze, freeze yam slice at -18 DEG C
12h；
6) by the resulting yam slice of step 5) using low-power vacuum microwave and changing temperature-pressure-difference and puffing combined drying, low-power
The vacuum microwave stage: with 400W vacuum microwave drying 13min-15min, vacuum degree 0.085MPa, all wet 1min；Changing temperature-pressure-difference
The extruding stage: the temperature of Bulking tank is risen to 80 DEG C -85 DEG C, pressure is elevated above the outer atmospheric pressure 0.2MPa of Bulking tank, and steam adds
Then hot 5min evacuates 2h under the conditions of temperature is 70 DEG C -75 DEG C, vacuum degree reaches 0.098MPa in vacuum tank.
Influence of the 2 LMVD+EPD combined drying method of embodiment to different cultivars Chinese yam crisp chip
The method of the present invention is investigated respectively to the physical property of the Chinese yam crisp chip of different cultivars, nutritional ingredient, microstructure
It influences, processing suitability of the evaluation the method for the present invention to different cultivars Chinese yam.(11 kinds) of the Chinese yam five big Chinese yams purchased from China produce
Area is face the mountain medicine (MN), Gallus domesticlus brisson soil iron rod yam (WJ), sandy soil iron rod yam (ST), little Bai mouth iron rod yam (XZ), black earth respectively
Native iron rod yam (LT), Maoma Chinese yam (MM), white jade Chinese yam (BY), wooden club Chinese yam (BC), old collection iron rod yam (CJ), purple Chinese yam
(ZI), Qarnet Chinese yam (ZY).In this 11 kinds of Chinese yams, MN, WJ, ST come from Henan；XZ, LT, MM come from Hebei；BY, BC, CJ come
From Shandong；ZI comes from Guangxi；ZY comes from Jiangxi.Including 5 kinds of iron rod yams: WJ, ST, XZ, LT, CJ.According to the face of stem tuber
Color can be classified as 9 kinds of white Chinese yams (MN, WJ, ST, XZ, LT, MM, BY, BC, CJ) and 2 kinds of purple Chinese yams (ZI, ZY).Its details is such as
Shown in Fig. 1.
One, influence of the LMVD+EPD combined drying method to Chinese yam crisp chip physical property
Influence of the 1.LMVD+EPD combined drying method to Chinese yam crisp chip color
11 kinds of Chinese yam crisp chips prepared by Example 1 carry out acetes chinensis, and color difference meter is based under CIE L*a*b* mode,
Fresh yam is used to carry out standard specimen measurement as color difference measurement standard.Pass through three equidistant points on the main shaft of each Chinese yam crisp chip
It is measured, each point is repeated 3 times, and is averaged (physical property, nutrient component determining are same, n=3).Measure L*, a*, b* value,
Δ E is calculated to obtain according to the following formula.
In formula, Δ E is color difference total value；Δ L is luminance difference；Δ a is red green difference；Δ b is blue/yellow difference；Subscript
" 0 " is the colorimetric parameter of fresh yam.
Color directly affects consumer to the first impression of product, has very important effect.As shown in table 1, it observes
The lustre index of fresh yam, due in addition to ZI and ZY is purple Chinese yam, remaining is all white Chinese yam, and the L* of ZI and ZY are lower, significant low
In white Chinese yam, and between 9 kinds of white Chinese yams, L* is had differences significantly, reflects the difference of the bright dark degree of white.The a* of ZI and ZY is equal
For positive value, white Chinese yam is all negative value.B* is just with a* trend on the contrary, be negative value, the b* of only ZI and ZY are negative value, remaining is all
For positive value；Using L*, a*, b* of fresh yam as standard chromogenic indicator, Δ E is calculated to obtain.For the processing of LMVD+EPD combined drying method
Chinese yam crisp chip, the Δ E of MN is maximum, and the Δ E of WJ is minimum, and relatively, this shows LMVD+EPD combined drying to the Δ E and WJ of MM
The Chinese yam crisp chip of method processing is maximum to the color change of MN, smaller to the change of WJ and MM.
Influence of 1 the method for the present invention of table to 11 kinds of Chinese yam crisp chip colors
Note: same column difference lowercase alphabet shows sample room, and there are significant differences, and p < 0.05, each index determining is three times
It is averaged (n=3).
Influence of the 2.LMVD+EPD combined drying method to Chinese yam crisp chip reconstitution rate
The reconstitution rate for measuring 11 kinds of Chinese yam crisp chips prepared by embodiment 1, carries out water-bath for Chinese yam crisp chip at 25 DEG C, every
3min takes out Chinese yam crisp chip, wipes excess surface moisture and then weighs, until the difference that front and back measures quality twice is less than
0.001g.Reconstitution rate is calculated according to following formula:
RR=Mr/M0
In formula, RR indicates reconstitution rate；MrThe quality of Chinese yam crisp chip after expression rehydration；M0The matter of Chinese yam crisp chip before expression rehydration
Amount.
Reconstitution rate is to reflect that dry products repeat the effect of water suction, is inverse dry process, in measurement fruit and vegetable dryness product
When kind, frequently as a basic index.According to Fig.2, for the crisp chip of LMVD+EPD combined drying method processing, ZY performance
Higher reconstitution rate is gone out, hence it is evident that higher than the Chinese yam crisp chip of other kinds.This proves that the structure of ZY easily absorbs moisture.In addition to ZY
Other kind Chinese yam crisp chips, all reach rehydration terminal in rehydration 20min or so.The reconstitution rate of WJ is minimum, poor rehydration effect.
Influence of the 3.LMVD+EPD combined drying method to Chinese yam crisp chip volume ratio, bulk density and water content
Measure volume ratio, the bulk density and water content of 11 kinds of Chinese yam crisp chips prepared by embodiment 1.Use VSP600 type food
Volume determining instrument measures cubical expansivity.VR is calculated using following formula:
VR=Va-Vb/Vb
In formula, VR indicates cubical expansivity, VaAnd VbRespectively indicate the dry preceding volume with Chinese yam crisp chip after drying.
Volume ratio reflects the variation of the formalness of Chinese yam crisp chip.Volume ratio testing result is as shown in table 2, it can be seen that
In the Chinese yam crisp chip of LMVD+EPD processing, the volume ratio of ST is minimum, shrinks obvious；The volume ratio of XZ is maximum, illustrates the extruding of XZ
Effect is relatively preferable.From the point of view of the overall trend of Chinese yam crisp chip density, there is the relationship being inversely proportional with volume ratio, volume ratio is got over
Small, corresponding density is bigger.
The water content of fresh yam is as shown in table 2, MN highest, and nearly 90%；CJ is minimum.The water content of dry products is demonstrated by dry
The drying effect of dry mode.All in all, LMVD+EPD combined drying method drying effect used by the method for the present invention is preferable,
The water content of middle LT is minimum, and drying effect is best.
Influence of 2 the method for the present invention of table to 11 kinds of Chinese yam crisp chips volume ratios, bulk density and water content
Note: same column difference lowercase alphabet shows sample room, and there are significant differences, and p < 0.05, each index determining is three times
It is averaged (n=3).
Influence of the 4.LMVD+EPD combined drying method to Chinese yam crisp chip texture characteristic
Using the hardness of 11 kinds of Chinese yam crisp chips prepared by CT3-25K type instrumental test embodiment 1.In test process,
The maximum peak of appearance is sample hardness H1, value is bigger, and product is harder, unit g；The measurement of brittleness is calculated by formula
Out:
C=H1/HAV
In formula, C indicates brittleness (crispness), and crispness becomes a function of hardness；H1Indicate hardness；HAVExpression obtains
All peak average values.Obtained peak average value is related with initial hardness.Ratio is higher, then it represents that crispness is stronger.
Actual conditions: being tested, probe length 7.0mm using Texture instrument TA7 type probe, and pretest speed is 2.0mm/
S, test speed 2.0mm/s, return speed 2.0mm/s, trigger point load are 10g, load unit 25000g.
Texture characteristic can show the mouthfeel of product, and for fruit and vegetable crisp chip, hardness is moderate, and the bigger product mouthfeel of brittleness is more
It is good.As shown in table 3, BC hardness is maximum, and ZY hardness is minimum；LT brittleness is maximum, and ZY brittleness is minimum.From the point of view of visual data, LT crisp chip
Mouthfeel is best.
Influence of 3 the method for the present invention of table to Chinese yam crisp chip hardness and brittleness
Note: same column difference lowercase alphabet shows sample room, and there are significant differences, and p < 0.05, each index determining is three times
It is averaged (n=3).
Two, influence of the LMVD+EPD combined drying method to Chinese yam crisp chip nutritional ingredient
The nutritional ingredient of 11 kinds of Chinese yam crisp chips prepared by embodiment 1 is investigated, the nutritional ingredient of investigation includes: starch, can
Dissolubility solid content, soluble protein, reduced sugar, total phenol, vitamin C.Wherein, using GB 5009.5-2016 Kjeldahl's method
Measure the content of protein in crisp chip；Using the content of starch in GB 5009.9-2016 measurement crisp chip；Using GB/T
5009.7-2016 direct titrimetric method measures the content of reduced sugar in crisp chip；Using soluble in hand-held saccharometer method measurement crisp chip
Crisp chip powder is configured to 5% solution by the content of solid content, and filtering is measured with hand-held saccharometer；Using GB/T 8313-2008
Forint phenol method measures total phenol content in crisp chip；Using Vc in GB 5009.86-2016 2,6 dichlorophenol indophenol titration measuring crisp chip
Content.
Table 4 illustrates the nutritional components of the product content of 11 kinds of Chinese yam crisp chips of LMVD+EPD combined drying method processing.LMVD+
EPD combined drying method is higher to the retention rate of the nutritional ingredient of Chinese yam, and wherein the total phenol content of ZY, ZI are higher, with other kinds
It has differences significantly, this may be due to anthocyanidin rich in purple Chinese yam.As can be seen from Table 4, LMVD+EPD joint is dry
Dry method is preferable to the reservation of each nutritional ingredient of Chinese yam crisp chip.
Influence of 4 the method for the present invention of table to Chinese yam crisp chip nutritional ingredient
Note: same column difference lowercase alphabet shows sample room, and there are significant differences, and p < 0.05, each index determining is three times
It is averaged (n=3).
Three, influence of the LMVD+EPD combined drying method to Chinese yam crisp chip microstructure
The microstructure for observing 11 kinds of Chinese yam crisp chips prepared by embodiment 1, takes Chinese yam crisp chip sample, using JFC01600
The gold-plated instrument 5min metal spraying processing of type, Chinese yam crisp chip after metal spraying is fixed on scan table, aobvious in JSM-5610LV type scanning electron
Micro mirror is amplified to 200 times and is observed.
As shown in Fig. 3 a- Fig. 3 v, Chinese yam crisp chip scanning electron microscope (SEM × 200) exterior view and sectional view ratio of different cultivars
Compared with.The integrity degree on surface has with texture characteristic centainly to be contacted, thick and solid surface, and closely structure helps to increase hardness,
And multilayer pore structure helps to increase brittleness in internal mechanism.LMVD+EPD product surface structural defence is more complete, crack compared with
Few, all in all, different honeycomb structures is presented in surface.Observe cross section structure, it can be seen that it is variant between each kind, have
Variform.There is close chondritic, as shown in Fig. 3 t, there is laciniation, as shown in Fig. 3 p.The section of yam slice presents high
Swelling state is spent, this is because yam slice cell wall wink under low-power vacuum microwave and the effect of changing temperature-pressure-difference and puffing combined drying
Between rupture, steam solidifies during leaking because of dehydration and itself desiccation of the institute with heat, intramolecular moisture suction
It receives heat to evaporate rapidly, forms a large amount of stomata, thus maintain honeycomb structure after drying.
Influence of the 3 LMVD+EPD combined drying method of embodiment to the Chinese yam crisp chip fragrance of different cultivars
One, fragrance component (HS-SPME-GC-MS) is analyzed
1. the fragrance component type and content of different cultivars Chinese yam crisp chip
Fragrance will affect product quality for flavour of food products characteristic important in inhibiting.Add to be better understood by Chinese yam
Work is at the flavor substance generated after crisp chip, to the perfume (or spice) for 11 kinds of Chinese yam crisp chips that LMVD+EPD combined drying method in embodiment 1 is handled
Gas is studied.The HS-SPME-GC-MS result of the Chinese yam crisp chip of LMVD+EPD combined drying method processing is as shown in Table 5, altogether
Detect 78 kinds of fragrance components, including: 39 kinds of hydro carbons, 8 kinds of aldehydes, 6 kinds of ketones, 10 kinds of alcohols, 2 kinds of phenols, 8 kinds of esters
With 5 kinds of other classes.Macroscopic analysis, hydro carbons and aldehydes percentage contents highest.The hydro carbons highest of ZY, reaches 75.73%, explanation
Dry ZY Chinese yam crisp chip is based on hydro carbons.
Wherein, alcohols identifies 10 kinds in the Chinese yam crisp chip of drying process altogether, and in pineapple, mango, banana, apple is sweet
Contain alcohols in the fruit such as potato, it is main that faint scent and green fresh fragrance is presented.Alcohols be mainly derived from Chinese yam it is drying during, it is some
The oxidation of the unsaturated fatty acids degradation material such as the conversion of amino acid and linolenic acid.
Aldehydes is in pineapple, mango, sweet potato, fresh dates, all contains in the fruit such as navel orange.In the processing of LMVD+EPD combined drying method
Chinese yam crisp chip in identify totally 8 kinds of aldehydes, the content in every kind of crisp chip is all higher, may be larger to the contribution of fragrance component,
The relative amount of especially ST (52.81%), LT (45.59%), BC (40.12%), the aldehydes of CJ (35.13%) are higher.Its
Middle hexanal may be that some fatty acid in Chinese yam are decomposed in the drying process and formed, and be mango, pineapple, banana and peach
Olfactory ingredient, threshold value is lower, has larger effect to the presentation of fragrance.
Volatility esters have strong fruit fruit flavor, and totally 8 kinds of esters are identified in the Chinese yam crisp chip of drying process,
It is pineapple, mango, banana, the characteristic flavor on basis object of sweet potato etc., the odor characteristic with natural fruit.Although the content in Chinese yam
It is few, but have a great impact to the flavor of Chinese yam.
Hydrocarbon compound is the flavor components that most species are detected from Chinese yam crisp chip, shares 39 kinds, but its threshold value compared with
Height, it is lower to the fragrance contribution of Chinese yam crisp chip.
In 5 the method for the present invention of table in Chinese yam crisp chip volatile compound relative percentage
Note: '-' indicates to be not detected
2. the shared fragrance component of different cultivars Chinese yam crisp chip
As can be seen from Table 5, totally 6 kinds of jointly owned flavor substance in different cultivars Chinese yam crisp chip, 3 kinds of hydro carbons, point
It Wei not 3,3- dimethylhexane (number 13), 2,6,11- trimethyldodecane (number 20), 2- methylnonane (number 37)；Aldehyde
1 kind of class, be hexanal (number 41), the percentage composition in ST, XZ, LT is higher, respectively 36.89%, 37.64%,
43.08%；1 kind of ketone, be 7,9- di-t-butyl -1- oxygen loop coil (4,5) -6,9- diene -2,8- last of the ten Heavenly stems diketone (number 53), in ZI
In percentage composition it is higher, be 1.74%；1 kind of esters, it is di-iso-amyl phthalate (number 73), in WJ, BY most
Height is 0.89%.In addition, bis- (1,1- the dimethyl ethyl)-phenol (number 64) of 2,4- in phenols, in addition to LT without containing this at
Point, other Chinese yam crisp chips all contain the ingredient；The iodo- 2- methylundecane (number 78) of 1- in other classes, in addition to WJ is not contained
The ingredient, other Chinese yam crisp chips all contain the ingredient.
3. the peculiar fragrance component of different cultivars Chinese yam crisp chip
Using the exclusive flavor substance of the Chinese yam crisp chip of different cultivars obtained by LMVD+EPD combined drying method, concrete analysis is such as
Under:
The exclusive ingredient of MN has 3 kinds, the naphthalene (2.74%, number 8) respectively in hydro carbons, the allyl acetate in alcohols
(7.92%, number 66) and isonicotinic acid -2- phenethyl ester (1.85%, number 67).
The exclusive ingredient of WJ has 4 kinds, 2, the 3- dimethyl decane (4.85%, number 19) respectively in hydro carbons, in alcohols
2- isopropyl-5- methyl-1-enanthol (1.91%, number 60) and 2- butyl-1- octanol (1.08%, number 61), in esters
Bis- (1,1- the dimethyl ethyl) -4- methylphenol methylamino methyl formates (9.42%, number 70) of 2,6-.
The exclusive ingredient of ST has 4 kinds, 3, the 5- dimethyl -1- hexene (2.60%, number 3) and 2 respectively in hydro carbons, and 6,
10,15- tetramethyl base heptanes (1.16%, number 38), in alcohols there are two types of, respectively 4- lauryl alcohol (1.02%, number 56) and
1- methyl -4- (1- Methylethyl)-cyclohexanol (0.41%, number 59).
The exclusive ingredient of XZ has 3 kinds, is 3,3, the 5- trimethyl decane (1.07%, number 34) in hydro carbons, in alcohols
2- allyl -1- alcohol (9.52%, number 55) and trans- -2- hendecene -1- alcohol (0.77%, number 58).
The exclusive ingredient of LT is 2 kinds, respectively 2 in hydro carbons, and 4,6,8- tetramethyl -1- hendecenes (3.68%, number
4), the 2- hexyl -1- octanol (0.32%, number 62) in alcohols.
Exclusive ingredient in MM is a kind, is 2,6, the 8- trimethyl decane (0.92%, number 17) in hydro carbons.
Exclusive ingredient in BY is a kind, is 2,3, the 5- trimethyl decane (3.50%, number 28) in hydro carbons, in alcohols
Benzylalcohol (9.52%, number 54), N- methoxycarbonyl-D-PROLINE heptyl ester (3.60%, number 68) in esters.
Exclusive ingredient in BC is 2 kinds, is 5, the 7- dimethyl hendecane (4.36%, number 2) and 2 in hydro carbons, 3,6,
7- tetramethyl octane (6.74%, number 16).
Exclusive ingredient in CJ is a kind, is the lauric aldehyde (0.63%, number 45) in aldehydes.
Exclusive ingredient in ZI is 4 kinds, is the 5- methyl hexanal (5.08%, number 42) in aldehydes, the 4- (1- in phenols
Phenethyl)-phenol (1.85%, number 65), in esters sulfurous acid -2- ethylhexyl hendecane base ester (5.42%, number
69) and 2- methylpropanol, 1- (1,1- dimethyl ethyl) -2- methyl-1,3- propylene diester (0.92%, number 72).
Exclusive ingredient in ZY is 3 kinds, for 2,2,7, the 7- poly- alkane of tetramethyl (0.42%, number 5) in hydro carbons, 4- first
Base -1- hendecene (5.24%, number 18) and 3,8- dimethyl hendecane (7.24%, number 35).
Claims (10)
1. a kind of combined drying method of Chinese yam crisp chip, which comprises the steps of:
1) it by fresh Chinese yam cleaning, peeling, is then sliced, obtains yam slice；
2) it after yam slice being impregnated 1min-2min in boiling water, pulls out；
3) the resulting yam slice of step 2) is put into color protection solution, after immersion, is pulled out；
4) the resulting yam slice of step 3) is put into clear water, after cooling, drains yam slice；
5) by step 4) it is resulting drain yam slice and be placed in refrigerator carry out pre-freeze；
6) yam slice after pre-freeze is subjected to low-power vacuum microwave and changing temperature-pressure-difference and puffing combined drying to get Chinese yam crisp chip.
2. a kind of combined drying method of Chinese yam crisp chip according to claim 1, which is characterized in that in step 1), Chinese yam
The slice thickness of piece is 2-4mm.
3. a kind of combined drying method of Chinese yam crisp chip according to claim 1, which is characterized in that described in step 3)
Color protection solution is made of following raw material according to weight percent: citric acid 0.1-0.5%, Vc-Na 0.1-0.5%, NaCl
0.1-0.5%, water 98.5%-99.7%.
4. a kind of combined drying method of Chinese yam crisp chip according to claim 3, which is characterized in that described in step 3)
Color protection solution is made of following raw material according to weight percent: citric acid 0.1%, Vc-Na 0.1%, NaCl 0.2%, water
99.6%.
5. a kind of combined drying method of Chinese yam crisp chip according to claim 1, which is characterized in that in step 3), Chinese yam
Piece impregnates 0.5h-1.5h in color protection solution.
6. a kind of combined drying method of Chinese yam crisp chip according to claim 1, which is characterized in that in step 4), Chinese yam
Piece is put into clear water, is cooled to 10-20 DEG C.
7. a kind of combined drying method of Chinese yam crisp chip according to claim 1, which is characterized in that in step 5), Chinese yam
Piece is in refrigerator, the pre-freeze 10-25h at -15~-20 DEG C.
8. a kind of combined drying method of Chinese yam crisp chip according to claim 7, which is characterized in that in step 5), Chinese yam
Piece is in refrigerator, the pre-freeze 12h at -18 DEG C.
9. a kind of combined drying method of Chinese yam crisp chip according to claim 1, which is characterized in that described in step 6)
Low-power vacuum microwave and changing temperature-pressure-difference and puffing combined drying, the low-power vacuum microwave stage: with 400W-600W vacuum microwave
Dry 13min-15min, vacuum degree 0.085-0.095MPa, all wet 1min；The changing temperature-pressure-difference and puffing stage: by the temperature of Bulking tank
Degree rises to 80 DEG C -85 DEG C, and pressure is elevated above the outer atmospheric pressure 0.2MPa of Bulking tank, and steam heats 5min, is then 70 in temperature
2h is evacuated under the conditions of DEG C -75 DEG C, vacuum degree reaches 0.098-0.100MPa in vacuum tank.
10. a kind of combined drying method of Chinese yam crisp chip according to claim 1, which is characterized in that described in step 6)
Low-power vacuum microwave and changing temperature-pressure-difference and puffing combined drying, the low-power vacuum microwave stage: with 400W vacuum microwave drying
13min-15min, vacuum degree 0.085MPa, all wet 1min；The changing temperature-pressure-difference and puffing stage: the temperature of Bulking tank is risen to 80
DEG C -85 DEG C, pressure is elevated above the outer atmospheric pressure 0.2MPa of Bulking tank, and steam heats 5min, is then 70 DEG C of -75 DEG C of items in temperature
2h is evacuated under part, vacuum degree reaches 0.098MPa in vacuum tank.
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| CN110692974A (en) * | 2019-11-13 | 2020-01-17 | 湖北文理学院 | Preparation method of Chinese yam crisp chips |
| CN111903939A (en) * | 2020-08-13 | 2020-11-10 | 河南科技大学 | Processing method of Chinese yam crisp chips |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110692974A (en) * | 2019-11-13 | 2020-01-17 | 湖北文理学院 | Preparation method of Chinese yam crisp chips |
| CN111903939A (en) * | 2020-08-13 | 2020-11-10 | 河南科技大学 | Processing method of Chinese yam crisp chips |
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