CN110326759A - A kind of processing method of fresh-cut jerusalem artichoke crisp chip - Google Patents
A kind of processing method of fresh-cut jerusalem artichoke crisp chip Download PDFInfo
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- CN110326759A CN110326759A CN201910759236.6A CN201910759236A CN110326759A CN 110326759 A CN110326759 A CN 110326759A CN 201910759236 A CN201910759236 A CN 201910759236A CN 110326759 A CN110326759 A CN 110326759A
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
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Abstract
A kind of processing method of fresh-cut jerusalem artichoke crisp chip, is related to food processing technology field, including sorting, cleaning, mill skin, slice, color protection, balance, pressurization heating, pressure-difference and puffing, vacuumize, cool down drain, packaging and other steps.The beneficial effects of the present invention are: the original nutritional ingredient of jerusalem artichoke has been fully retained in the present invention, and synanthrin has not only been fully utilized, and the protein, fiber and other polysaccharide, nutrition for being also fully utilized by jerusalem artichoke are comprehensive；Process is generated without waste, and simple process, energy conservation and environmental protection, compared to previous bulking process, processing temperature is low, preferably reservation nutritional ingredient；Product quality is loose, crispy in taste, and the flavor with jerusalem artichoke can directly eat, be easy to store, and carries and convenient, meets the production and consumption theory of whole grain food.
Description
Technical field
The present invention relates to food processing technology field, the processing method for being specifically related to a kind of fresh-cut jerusalem artichoke crisp chip.
Background technique
Jerusalem artichoke also known as Jerusalem artichoke are one of most representative inulin plants, are processing inulin, oligofructose and superelevation
The preferred raw materials of the multifunctional foods ingredient such as fructose syrup, storage endurance, easy to rot, mildew do not need to carry out the place of production jerusalem artichoke stem tuber
Preliminary working.Existing jerusalem artichoke processing only limits inulin, and product type is single, eats inconvenience, and production technology is complicated, and energy consumption is high, needs
Add chemical component, entire production process the problems such as there are the discharges of sewage.
With the continuous propulsion of big health industry, full cereal, wholefood are popular among consumers, how to make full use of
The full nutrition of jerusalem artichoke develops full jerusalem artichoke food, meets the needs of consumer's nutrition is healthier, has very big necessity.
Chen Anhui et al. research reports microwave bulking technology processing extruding jerusalem artichoke crisp chip.Fresh jerusalem artichoke is first sliced color protection
After 2h, heated-air drying 3.5h under the conditions of 90 DEG C, and mounted in water balance 4h in freshness protection package, then microwave bulking processing is carried out, so
4h curing process is carried out in 45 DEG C of hot air driers afterwards.Product quality is bulk, crispy in taste, has been maximally maintained fruits and vegetables
Original nutritional ingredient, color, smell and taste and minerals etc..But the pre-treatments time such as color protection, predrying is longer in process, also needs
Carry out predrying, equilibrium water conten.Jerusalem artichoke piece after extruding will carry out curing process, so that product is fixed-type, could improve
Crisp chip brittleness is conducive to preservation.Whole process is time-consuming, complex process, and many places need to heat in process flow, energy consumption compared with
Height is unsuitable for producing on a large scale.
Summary of the invention
In order to overcome disadvantage of the existing technology, fresh-cut chrysanthemum is processed using pressure-difference and puffing technology the invention proposes a kind of
The method of taro crisp chip, simple process, the time is short, and process is generated without waste, energy conservation and environmental protection.
The present invention provides a kind of processing method of fresh-cut jerusalem artichoke crisp chip, it is characterised in that: including following process:
Mature jerusalem artichoke is chosen in S01 sorting, without rotten, the complete jerusalem artichoke stem tuber of disease-free insect bite evil；
S02 cleaning, the jerusalem artichoke stem tuber after selecting are rinsed well with clear water, and surface does not have silt；
S03 grinds skin, handles jerusalem artichoke with hair roller peeling cleaning machine, removes the epidermis of jerusalem artichoke；
Since jerusalem artichoke is rough, peeling is difficult, can voluntarily select not remove the peel or grind skin as needed, is removed the peel and is cleaned with hair roller
Machine can remove the unsmooth burr on jerusalem artichoke surface, while reduce the waste of jerusalem artichoke again, and unpeeled jerusalem artichoke crisp chip fiber
Content is higher, and nutritive loss is less.
S04 slice, the jerusalem artichoke stem tuber that will be cleaned up, the crosscutting jerusalem artichoke piece at a thickness of 2mm-3mm；
Jerusalem artichoke piece is put immediately into clear water by S05 color protection, and jerusalem artichoke piece all submerges in water；Addition arabo-ascorbic acid, lemon are not needed
The color stabilizer ingredient of the complexity such as lemon acid；
The jerusalem artichoke handled well is placed on material disc by S06 balance along longitudinal direction after Bulking tank temperature rises to 70 DEG C；Pay attention to
Cannot be excessively intensive, while there is good effect of color protection.
S07 pressurization heating, is passed through steam and compressed air to Bulking tank, temperature in Bulking tank is made to be maintained at 70 DEG C -75 DEG C,
Pressure is maintained at 0.18-0.25Mpa；
S08 pressure-difference and puffing, the extruding 5-10s under the pressure difference of 0.18-0.25Mpa；
S09 is vacuumized, and after the completion of extruding, is carried out vacuumize process, is made its vacuum degree control in 0.07-0.08Mpa, hold time
For 80-90min；Purpose is the shape in order to keep extruding jerusalem artichoke crisp chip, continues to extract material residual moisture by vacuum system.
S10 cooling is drained, and after completion vacuumizes, logical cooling water makes temperature in Bulking tank be down to 50-60 DEG C, vacuumizes again
25-30min persistently leads to cooling water until temperature is down to 30-35 DEG C in Bulking tank, maintains 8-10 min；
S11 packaging, can opening take out sample, jerusalem artichoke dilated crisp slices are inflated packaging.
The S06, which pressurizes, to heat up, specifically comprises the processes of: being passed through steam to Bulking tank makes temperature in Bulking tank be maintained at 70
DEG C -75 DEG C, and make the control of extruding pressure inside the tank in 0.18-0.25Mpa by controlling compressed air inlet valve.
The S07 pressure-difference and puffing, specifically comprises the processes of: so that the pressure in Bulking tank is maintained at 0.18-0.25Mpa, temperature
It is maintained at 70-75 DEG C, after maintaining 10-15min, vacuum pump is opened and vacuumizes 12-15min, when vacuum pump dial plate shows pressure value
When reaching 0.18-0.25Mpa with the pressure difference of extruding pressure inside the tank, unlatching extruding valve progress extruding, puffing time 5-10s, then
Close extruding valve.
The beneficial effects of the present invention are:
The original nutritional ingredient of jerusalem artichoke has been fully retained in the jerusalem artichoke product processed compared to the prior art, is not only fully utilized
Synanthrin, the protein, fiber and other polysaccharide, nutrition for being also fully utilized by jerusalem artichoke are comprehensive.
Process is generated without waste, simple process, energy conservation and environmental protection, compared to previous bulking process, processing temperature
It is low, preferably retain nutritional ingredient.
Product quality is loose, crispy in taste, and the flavor with jerusalem artichoke can directly eat, be easy to store, carry and eat
It is convenient, meet the production and consumption theory of whole grain food.
Detailed description of the invention
Fig. 1 is process flow chart of the invention.
Specific embodiment
Below by embodiment, invention is further described in detail, but the scope of the present invention is not limited in described
Hold.
According to food subjective appreciation principle, evaluation group is formed by 5 technical staff with certain professional knowledge, to fresh
It cuts jerusalem artichoke crisp chip and carries out sensory evaluation, and combine the evaluation of the Texture instrument progress indexs such as brittleness and hardness.Sensory evaluation criteria is shown in
Table 1.
Embodiment 1, a kind of processing method of fresh-cut jerusalem artichoke crisp chip, comprising the following steps:
Sorting: choosing mature jerusalem artichoke, without rotten, the complete jerusalem artichoke stem tuber of disease-free insect bite evil；
Cleaning: the jerusalem artichoke stem tuber after selecting is rinsed well with clear water, and surface does not have silt；
It grinds skin: handling jerusalem artichoke with hair roller peeling cleaning machine, remove the epidermis of jerusalem artichoke；
Slice: it will clean up, the jerusalem artichoke stem tuber of peeling, the crosscutting thin slice at a thickness of 2mm；
Color protection: the jerusalem artichoke after slice is put immediately into clear water, and jerusalem artichoke thin slice all submerges in water；
Balance: after Bulking tank temperature rises to 70 DEG C, the jerusalem artichoke handled well is placed on material disc along longitudinal direction, paying attention to cannot
It is excessively intensive；
Pressurization heating: when steam generation facility pressure reaches 0.4MPa, being passed through steam makes swelling temperature be maintained at 70 DEG C, passes through simultaneously
Control compressed air inlet valve makes extruding pressure inside the tank control 0.20Mpa；
Pressure-difference and puffing: it under this swelling temperature and pressure condition, after keeping 12min, opens vacuum pump and vacuumizes 15min, surely
It when sky pump dial plate shows that the pressure difference of pressure value and extruding pressure inside the tank reaches 0.25Mpa, opens extruding valve and carries out extruding, when extruding
Between 5s, be then shut off extruding valve；
It vacuumizes: closing extruding valve, open vacuum pump, lobe pump carries out vacuumize process, its vacuum degree control is made to exist
Between 0.075Mpa, hold time as after 80min.Purpose is the shape in order to keep extruding jerusalem artichoke crisp chip, passes through vacuum system
Continue to extract material residual moisture；
Low temperature is drained: after reaching the pumpdown time, being closed compressed air inlet valve immediately, is passed through cooling water rapidly, temperature is dropped
To 60 DEG C, continue to evacuate 25min；
Cooling: steam off valve is passed through cooling water for temperature in Bulking tank and is down to 35 DEG C, close gas bleeder valve, maintains 8min.It beats again
Air valve is opened, can opening takes out sample；
Packaging: jerusalem artichoke dilated crisp slices are inflated packaging；
The jerusalem artichoke crisp chip color made with this condition is whiter, and glossy, shape is complete, crisp, through its hardness of instrumental test
For 2.10g/kg, brittleness 1.81mm, sensory evaluation scores are up to 96.58 points.
Embodiment 2, a kind of processing method of fresh-cut jerusalem artichoke crisp chip, comprising the following steps:
Sorting: choosing mature jerusalem artichoke, without rotten, the complete jerusalem artichoke stem tuber of disease-free insect bite evil；
Cleaning: the jerusalem artichoke stem tuber after selecting is rinsed well with clear water, and surface does not have silt；
It does not remove the peel: the jerusalem artichoke direct slicing that will be cleaned up；
Slice: the jerusalem artichoke stem tuber that will be cleaned up, the crosscutting thin slice at a thickness of 3mm；
Color protection: the jerusalem artichoke after slice is put immediately into clear water, and jerusalem artichoke thin slice all submerges in water；
Balance: after Bulking tank temperature rises to 70 DEG C, the jerusalem artichoke handled well is placed on material disc along longitudinal direction, paying attention to cannot
It is excessively intensive；
Pressurization heating: when steam generation facility pressure reaches 0.4MPa, being passed through steam makes swelling temperature be maintained at 72 DEG C, passes through simultaneously
Control compressed air inlet valve makes extruding pressure inside the tank control 0.17Mpa；
Pressure-difference and puffing: it under this swelling temperature and pressure condition, after keeping 15min, opens vacuum pump and vacuumizes 14min, surely
It when sky pump dial plate shows that the pressure difference of pressure value and extruding pressure inside the tank reaches 0.18Mpa, opens extruding valve and carries out extruding, when extruding
Between 10s, be then shut off extruding valve；
It vacuumizes: closing extruding valve, open vacuum pump, lobe pump carries out vacuumize process, makes its vacuum degree control in 0.08Mpa
Between, it holds time between 85min.Purpose is the shape in order to keep extruding jerusalem artichoke crisp chip, continues to take out by vacuum system
Except material residual moisture；
Low temperature is drained: after reaching the pumpdown time, being closed compressed air inlet valve immediately, is passed through cooling water rapidly, temperature is dropped
To 55 DEG C, continue to evacuate 30min；
Cooling: steam off valve is passed through cooling water for temperature in Bulking tank and is down to 30 DEG C, close gas bleeder valve, maintains 10min.Again
Gas valve is opened, can opening takes out sample；
Packaging: jerusalem artichoke dilated crisp slices are inflated packaging；
The jerusalem artichoke crisp chip color made with this condition is yellowish, and glossy, shape is complete, crisp, through its hardness of instrumental test
For 2.35g/kg, brittleness 1.95mm, sensory evaluation scores are up to 95.46 points.
Embodiment 3, a kind of processing method of fresh-cut jerusalem artichoke crisp chip, comprising the following steps:
Raw material is chosen: mature jerusalem artichoke is chosen, without rotten, the complete jerusalem artichoke stem tuber of disease-free insect bite evil；
Cleaning: the jerusalem artichoke stem tuber after selecting is rinsed well with clear water, and surface does not have silt；
Peeling: the epidermis on jerusalem artichoke stem tuber surface is pruned with knife；
Slice: it will clean up, the jerusalem artichoke stem tuber of peeling, the crosscutting thin slice at a thickness of 2.5mm；
Color protection: the jerusalem artichoke after slice is put immediately into clear water, and jerusalem artichoke thin slice all submerges in water；
Balance: after Bulking tank temperature rises to 70 DEG C, the jerusalem artichoke handled well is placed on material disc along longitudinal direction, paying attention to cannot
It is excessively intensive；
Pressurization heating: when steam generation facility pressure reaches 0.4MPa, being passed through steam makes swelling temperature be maintained at 75 DEG C, passes through simultaneously
Control compressed air inlet valve makes extruding pressure inside the tank control 0.18Mpa；
Pressure-difference and puffing: it under this swelling temperature and pressure condition, after keeping 13min, opens vacuum pump and vacuumizes 15min, surely
It when sky pump dial plate shows that the pressure difference of pressure value and extruding pressure inside the tank reaches 0.25Mpa, opens extruding valve and carries out extruding, when extruding
Between 8s, be then shut off extruding valve；
It vacuumizes: closing extruding valve, open vacuum pump, lobe pump carries out vacuumize process, makes its vacuum degree control in 0.07Mpa
Between, it holds time between 90min.Purpose is the shape in order to keep extruding jerusalem artichoke crisp chip, continues to take out by vacuum system
Except material residual moisture；
Low temperature is drained: after reaching the pumpdown time, being closed compressed air inlet valve immediately, is passed through cooling water rapidly, temperature is dropped
To 50 DEG C, continue to evacuate 28min；
Cooling: steam off valve is passed through cooling water for temperature in Bulking tank and is down to 33 DEG C, close gas bleeder valve, maintains 9min.It beats again
Air valve is opened, can opening takes out sample；
Packaging: jerusalem artichoke dilated crisp slices are inflated packaging；
The jerusalem artichoke crisp chip color made with this condition is yellowish, and glossy, shape is complete, crisp, through its hardness of instrumental test
For 2.03g/kg, brittleness 1.77mm, sensory evaluation scores are up to 97.12 points.
Embodiment 4, a kind of processing method of fresh-cut jerusalem artichoke crisp chip, comprising the following steps:
Raw material is chosen: mature jerusalem artichoke is chosen, without rotten, the complete jerusalem artichoke stem tuber of disease-free insect bite evil；
Cleaning: the jerusalem artichoke stem tuber after selecting is rinsed well with clear water, and surface does not have silt；
It grinds skin: handling jerusalem artichoke with hair roller peeling cleaning machine, remove the epidermis of jerusalem artichoke；
Slice: the jerusalem artichoke stem tuber that will be cleaned up, the crosscutting thin slice at a thickness of 3mm；
Color protection: the jerusalem artichoke after slice is put immediately into clear water, and jerusalem artichoke thin slice all submerges in water；
Balance: after Bulking tank temperature rises to 70 DEG C, the jerusalem artichoke handled well is placed on material disc along longitudinal direction, paying attention to cannot
It is excessively intensive；
Pressurization heating: when steam generation facility pressure reaches 0.4MPa, being passed through steam makes swelling temperature be maintained at 73 DEG C, passes through simultaneously
Control compressed air inlet valve makes extruding pressure inside the tank control 0.19Mpa；
Pressure-difference and puffing: under this swelling temperature and pressure condition, after keeping 14min, extruding valve extruding can be opened.It is swollen opening
Water-circulating pump is first opened before changing valve, when pressure difference reaches 0.23Mpa, first closes inlet valve, is turned off after then waiting 2min
Water-circulating pump；
It vacuumizes: closing extruding valve, open vacuum pump, lobe pump carries out vacuumize process, its vacuum degree control is made to exist
Between 0.082Mpa, hold time between 88min.Purpose is the shape in order to keep extruding jerusalem artichoke crisp chip, passes through vacuum system
System continues to extract material residual moisture；
Low temperature is drained: after reaching the pumpdown time, being closed compressed air inlet valve immediately, is passed through cooling water rapidly, temperature is dropped
To 53 DEG C, continue to evacuate 26min；
Cooling: steam off valve is passed through cooling water for temperature in Bulking tank and is down to 32 DEG C, close gas bleeder valve, maintains 9.5min.Again
Gas valve is opened, can opening takes out sample；
Packaging: jerusalem artichoke dilated crisp slices are inflated packaging；
The jerusalem artichoke crisp chip color made with this condition is yellowish, and glossy, shape is complete, crisp, through its hardness of instrumental test
For 2.18g/kg, brittleness 1.86mm, sensory evaluation scores are up to 95.76 points.
Claims (3)
1. a kind of processing method of fresh-cut jerusalem artichoke crisp chip, it is characterised in that: including following process:
Mature jerusalem artichoke is chosen in S01 sorting, without rotten, the complete jerusalem artichoke stem tuber of disease-free insect bite evil；
S02 cleaning, the jerusalem artichoke stem tuber after selecting are rinsed well with clear water, and surface does not have silt；
S03 grinds skin, handles jerusalem artichoke with hair roller peeling cleaning machine, removes the epidermis of jerusalem artichoke；
S04 slice, the jerusalem artichoke stem tuber that will be cleaned up, the crosscutting jerusalem artichoke piece at a thickness of 2mm-3mm；
Jerusalem artichoke piece is put immediately into clear water by S05 color protection, and jerusalem artichoke piece all submerges in water；
The jerusalem artichoke handled well is placed on material disc by S06 balance along longitudinal direction after Bulking tank temperature rises to 70 DEG C；
S07 pressurization heating, is passed through steam and compressed air to Bulking tank, so that temperature in Bulking tank is maintained at 70 DEG C -75 DEG C, pressure
It is maintained at 0.18-0.25Mpa；
S08 pressure-difference and puffing, the extruding 5-10s under the pressure difference of 0.18-0.25Mpa；
S09 is vacuumized, and after the completion of extruding, is carried out vacuumize process, is made its vacuum degree control in 0.07-0.08Mpa, hold time
For 80-90min；
S10 cooling is drained, and after completion vacuumizes, logical cooling water makes temperature in Bulking tank be down to 50-60 DEG C, vacuumizes 25- again
30min persistently leads to cooling water until temperature is down to 30-35 DEG C in Bulking tank, maintains 8-10 min；
S11 packaging, can opening take out sample, jerusalem artichoke dilated crisp slices are inflated packaging.
2. a kind of processing method of fresh-cut jerusalem artichoke crisp chip according to claim 1, it is characterised in that: the S06 pressurization
Heating, specifically comprises the processes of: being passed through steam to Bulking tank makes temperature in Bulking tank be maintained at 70 DEG C -75 DEG C, continues to be passed through steam 10-
Stop after 15min, makes the control of extruding pressure inside the tank in 0.18-0.25Mpa, temperature 70-75 by controlling compressed air inlet valve
℃。
3. a kind of processing method of fresh-cut jerusalem artichoke crisp chip according to claim 1, it is characterised in that: the S07 pressure difference
Extruding, specifically comprises the processes of: so that the pressure in Bulking tank is maintained at 0.18-0.25Mpa, temperature is maintained at 70-75 DEG C, opening vacuum
Pumping vacuum 12-15min, when vacuum pump dial plate shows that the pressure difference of pressure value and extruding pressure inside the tank reaches 0.18-0.25Mpa
When, it opens extruding valve and carries out extruding, puffing time 5-10s is then shut off extruding valve.
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Cited By (1)
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113397107A (en) * | 2021-07-19 | 2021-09-17 | 黑龙江省农业科学院食品加工研究所 | Processing method of instant grain crisp chips |
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