CN110810760A - Preparation method of high-nutrition low-fat apple chips and apple chips - Google Patents
Preparation method of high-nutrition low-fat apple chips and apple chips Download PDFInfo
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- CN110810760A CN110810760A CN201911001753.3A CN201911001753A CN110810760A CN 110810760 A CN110810760 A CN 110810760A CN 201911001753 A CN201911001753 A CN 201911001753A CN 110810760 A CN110810760 A CN 110810760A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 14
- 235000010675 chips/crisps Nutrition 0.000 claims abstract description 74
- 235000021452 apple slice Nutrition 0.000 claims abstract description 57
- 239000007788 liquid Substances 0.000 claims abstract description 32
- 238000002161 passivation Methods 0.000 claims abstract description 30
- 238000005470 impregnation Methods 0.000 claims abstract description 25
- 102000004190 Enzymes Human genes 0.000 claims abstract description 16
- 108090000790 Enzymes Proteins 0.000 claims abstract description 16
- 230000005684 electric field Effects 0.000 claims abstract description 16
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 14
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 12
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 12
- 238000007710 freezing Methods 0.000 claims abstract description 11
- 239000004386 Erythritol Substances 0.000 claims abstract description 10
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 10
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 10
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims abstract description 10
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 10
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 10
- 235000019414 erythritol Nutrition 0.000 claims abstract description 10
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 10
- 229940009714 erythritol Drugs 0.000 claims abstract description 10
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 10
- 239000008108 microcrystalline cellulose Substances 0.000 claims abstract description 10
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims abstract description 10
- 229940016286 microcrystalline cellulose Drugs 0.000 claims abstract description 10
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 10
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 10
- 239000000084 colloidal system Substances 0.000 claims abstract description 8
- 108010024636 Glutathione Proteins 0.000 claims abstract description 7
- 239000004471 Glycine Substances 0.000 claims abstract description 7
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 230000008014 freezing Effects 0.000 claims abstract description 6
- 241000220225 Malus Species 0.000 claims description 70
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 238000000034 method Methods 0.000 claims description 22
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 235000015097 nutrients Nutrition 0.000 claims description 12
- 238000004806 packaging method and process Methods 0.000 claims description 11
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 10
- 235000021016 apples Nutrition 0.000 claims description 10
- 239000005720 sucrose Substances 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 6
- 230000002779 inactivation Effects 0.000 claims description 6
- 244000269722 Thea sinensis Species 0.000 claims description 5
- 239000001110 calcium chloride Substances 0.000 claims description 5
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 229910052757 nitrogen Inorganic materials 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000012545 processing Methods 0.000 abstract description 9
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 abstract description 7
- 239000007787 solid Substances 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000021049 nutrient content Nutrition 0.000 abstract description 3
- 229960004793 sucrose Drugs 0.000 abstract description 3
- 238000007654 immersion Methods 0.000 abstract 2
- 239000000243 solution Substances 0.000 description 22
- 239000003921 oil Substances 0.000 description 14
- 238000005516 engineering process Methods 0.000 description 13
- 238000002474 experimental method Methods 0.000 description 9
- 235000013606 potato chips Nutrition 0.000 description 7
- 235000013399 edible fruits Nutrition 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 4
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- 230000001007 puffing effect Effects 0.000 description 3
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 206010033546 Pallor Diseases 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
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- 230000008961 swelling Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000003251 Pruritus Diseases 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000019577 caloric intake Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- XOFYZVNMUHMLCC-ZPOLXVRWSA-N prednisone Chemical compound O=C1C=C[C@]2(C)[C@H]3C(=O)C[C@](C)([C@@](CC4)(O)C(=O)CO)[C@@H]4[C@@H]3CCC2=C1 XOFYZVNMUHMLCC-ZPOLXVRWSA-N 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 238000009210 therapy by ultrasound Methods 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
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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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
- A23L5/19—General methods of cooking foods, e.g. by roasting or frying using chemicals before or during cooking, e.g. liquid cooking media other than water or oil; Cooking using inert particles, e.g. fluidised bed cooking
-
- 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
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- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
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Abstract
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of high-nutrition low-fat apple chips and the apple chips. The preparation method comprises the steps of raw material pretreatment, color protection, enzyme passivation, vacuum impregnation, quick freezing and vacuum frying. The enzyme passivation is as follows: placing the color-protected apple slices into a passivation solution, and treating with an electric field for 1-2min, wherein the passivation solution comprises 10-15 w% of reduced glutathione, 2-3 w% of apple polyphenol, 3-4% of honey, and 0.5-1% of glycine. The vacuum impregnation comprises the following steps: immersing the passivated apple slices into an immersion liquid by using a vacuum immersion machine for treatment; wherein the steeping liquid comprises 5-6 w% of cane sugar, 4-5 w% of erythritol, 10-16 w% of maltodextrin, 0.75 w% of hydrophilic colloid sodium carboxymethyl cellulose and 0.5-0.6% of microcrystalline cellulose. The apple crisp chips prepared by the invention have the advantages of low oil content of 3.24%, good crisp property, high nutrient content, soluble solid content of 5.42%, reducing sugar content of 87.12g/100g, total phenol content of 291mg/100g, and VC content of 34.68mg/100 g.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of high-nutrition low-temperature oil apple chips and the apple chips.
Background
The apple belongs to a large amount of rosaceous fruits, is not only the most important fruit in China, but also the fruit which is the widest planted and has the highest yield in the world, and has very high nutritional value and economic value. Apple is a good product for beauty, and can not only reduce weight, but also make skin smooth and tender. Apple is a low-calorie food, and only generates 60 kcal of heat per 100 g; the apple has rich nutrients and is easy to be absorbed by human body, so it is called "running water" and is favorable to dissolving sulfur element and making skin smooth and tender. The apple contains elements such as copper, iodine, manganese, zinc, potassium and the like, and if a human body lacks the elements, the skin is dry, easy to crack and itchy. Vitamin C in apple is a health element for protecting heart and heart disease patients.
Fresh eating is one of the main modes of apple consumption in China, and occupies a large proportion for a long time. Because the fresh apples are not resistant to storage, a large amount of apples are rotten every year in China, and the economic benefits of fruit growers and enterprises are greatly influenced. Therefore, the development of the deep processing technology of the apples has important significance for improving the economic benefits of fruit growers and enterprises.
The apple crisp is a dry product obtained by deep processing fresh apples by adopting a drying technology, and can be classified into fried and non-fried types according to the preparation technology. The non-frying technology mainly comprises a vacuum freeze drying technology, a hot air technology, a microwave vacuum drying technology, a microwave drying technology, a variable temperature and pressure difference puffing technology and the like. The non-oil bath technology can produce the apple chips which have good nutrient substances and color retention, low calorie, high fiber and crisp mouthfeel; but the investment cost of the equipment is high, the energy consumption is high, and the popularization and the application of the non-frying technology are limited. The frying technology is still widely used by production enterprises due to low cost; but the method has the problems of high oil content of the product, easy oxidation of the oil and the like, and the energy intake is easy to exceed the standard after the product is eaten for a long time. How to solve the above problems of the fried apple crisp technology is the focus of attention of technicians in the field of fruit and vegetable crisp.
For example, patent No. CN201310551052.3 discloses a method for preparing apple crisp, which adopts the process flow of material selection → cleaning → slicing → color protection → water-removing → sugar-soaking → frying → deoiling → cooling → airing → bagging → finished product. Application No. CN200910156312.0 discloses a processing method of apple crisp chips, which comprises the process flows of raw material selection → cleaning → arrangement → slicing → enzyme killing → water leaching → freezing → thawing → low-temperature vacuum frying, deoiling → seasoning → packaging. The above patent aims to reduce the fat by low-temperature frying, and although the fat content of the apple chips is reduced to some extent, the nutritional ingredients in the apples are easily lost.
Chinese patent with application number CN201910375908.3 discloses a method for making low-salt and low-oil potato chips, which specifically comprises the following steps: (1) placing the potato slices in color protection liquid, and carrying out ultrasonic treatment at 35-40 kHz for 25-30 min; (2) treating the potato chips obtained in the step (1) in superheated steam at the temperature of 110-115 ℃; (3) putting the potato chips obtained in the step (2) into a composite emulsion, and dipping the potato chips by pulsating pressure, wherein the temperature is 20-25 ℃, the high pressure is set to be 300-400 kPa, the low pressure is set to be less than 0kPa, and the time ratio of the high pressure to the low pressure is set to be 5-10 min; (4) freezing the potato chips obtained in the step (3) for 2-3 hours at the temperature lower than-20 ℃; (5) and (3) frying the potato slices obtained in the step (3) in edible oil at the temperature of 110-113 ℃ under the pressure of 0.05 MPa. The method is low-temperature frying to reduce oil, and although the oil content of the potato chips is reduced to a certain extent, nutritional ingredients in the potato chips are easy to lose.
Disclosure of Invention
In order to solve the technical problems in the prior art, the invention provides a preparation method of high-nutrition low-fat apple crisp chips and the apple crisp chips, and the preparation method is realized by the following technical scheme:
a preparation method of high-nutrition low-fat apple crisp chips comprises the following steps:
(1) pretreatment of raw materials: cutting the cleaned fresh apples into apple slices with the thickness of 4-6 mm;
(2) color protection: placing the apple slices into color protecting liquid for treatment for 5-6 min;
(3) enzyme inactivation: taking out the color-protected apple slices, and placing in a passivation solution to be treated in an electric field for 1-2 min;
(4) vacuum impregnation: immersing the passivated apple slices into the impregnation liquid by using a vacuum impregnator, adjusting the vacuum degree to be 0.06-0.09MPa, and carrying out vacuum impregnation for 0.2-3 h;
(5) quick-freezing: taking out the soaked apple slices, and placing the apple slices in an environment with the temperature of-20 to-30 ℃ for 3 to 10 hours;
(6) and (3) vacuum frying: quickly putting the quick-frozen apple slices into a vacuum fryer immediately, wherein the frying temperature is 75-95 ℃, the vacuum degree is 0.07-0.09MPa, and the frying time is 25-35 min;
(7) deoiling: deoiling after the frying is finished; the rotation speed of the deoiling frame is adjusted to be 500-; taking out the deoiled apple chips, cooling to room temperature, and packaging with an automatic packaging machine by filling nitrogen.
Preferably, the color protection liquid contains 0.2 w% of CaCl20.25 w% citric acid, 0.1 w% tea polyphenol and the balance water.
Preferably, the passivation solution contains 10-15 w% of reduced glutathione, 2-3 w% of apple polyphenol, 3-4% of honey, 0.5-1% of glycine and the balance of water.
Preferably, the electric field intensity is 30-40kV/cm, and the temperature of the passivation solution is 25-30 ℃.
The apple slices are treated by adopting a passivation solution and an electric field, so that the activity of enzymes such as polyphenol oxidase can be effectively removed, and the stability of vitamin C is improved; solves the problem of large nutrient loss in the traditional blanching and steam treatment.
Preferably, the impregnation liquid contains 5-6 w% of sucrose, 4-5 w% of erythritol, 10-16 w% of maltodextrin, 0.75 w% of hydrophilic colloid sodium carboxymethyl cellulose, 0.5-0.6% of microcrystalline cellulose and the balance of water; the mass ratio of the apple slices to the steeping liquid is 1: 2-1: 8.
more preferably, the infusion contains 5 w% sucrose, 5 w% erythritol, 12 w% maltodextrin, 0.75 w% sodium carboxymethylcellulose as a hydrocolloid, and 0.5% microcrystalline cellulose; the balance being water.
The soaking solution is a gel solution, which contains part of bound water, and enters into the apple slices under the soaking condition, so that the bound water in the apple slices can be increased, and the swelling degree of the apple slices in the frying process can be improved; meanwhile, the occurrence of Maillard reaction in the frying process is inhibited, and the nutrient loss in the apple slices in the frying process is further reduced; and the impregnation liquid has good oleophobic property, and can inhibit oil absorption of fried apple slices.
More preferably, the slice has a thickness of 5 mm; the quick freezing is carried out for 4 hours at the temperature of minus 30 ℃; the vacuum degree of vacuum frying is 0.08MPa, the frying temperature is 85 +/-2 ℃, and the time is 30 min; the deoiling speed is 800r/min, and the time is 6 min.
The preparation process of the apple crisp chips is researched as follows:
1. influence of different preparation processes on the quality of the apple crisp chips:
experiment group 1 adopts the preparation process provided by the invention to prepare apple crisp chips; the experiment group 2 adopts water blanching at 80-90 ℃ to carry out enzyme passivation on the basis of the experiment group 1; experiment group 3 on the basis of experiment group 1, the enzyme passivation is carried out by adopting the water vapor treatment at 110-115 ℃; the experiment group 4 only adopts the passivation solution to carry out enzyme passivation treatment on the basis of the experiment group 1, and no electric field is added; experiment group 5 on the basis of experiment group 1, the apple slices are put into aqueous solution and treated by an electric field to carry out enzyme passivation treatment; the experimental group 6 discloses a processing method of apple crisp chips with application number of CN200910156312.0 to prepare the apple crisp chips; experimental group 7 prepared apple chips by the method disclosed in CN201310551052.3 patent; the oil absorption rate, the puffing degree, the crispness, the nutritional ingredients and the like of the prepared apple crisp chips are detected, and the detection results are shown in table 1:
TABLE 1
As can be seen from Table 1, the significance of the soluble solid, the reducing sugar, the total phenol and the VC in the experimental group 1 is higher than that in the experimental group 2 and the experimental group 3, and the significance of the color difference value is lower than that in the experimental group 2 and the experimental group 3. The total phenol and VC content of the experimental group 1 is higher than that of the experimental group 4 and the experimental group 5, and the apple is subjected to enzyme passivation by adopting a passivation solution and an electric field, so that the loss of phenol substances and VC in the subsequent processing process of the apple slices is reduced. The color difference value of the experimental group 1 is lower than that of the experimental group 6 and the experimental group 7, and the reducing sugar, total phenol and VC content are higher than that of the experimental group 6 and the experimental group 7, so that the processing method provided by the invention is more favorable for inhibiting the oxidation of the apple slices in the subsequent processing process and reducing the loss of nutrient substances in the subsequent processing process of the apple slices.
2. Influence of different steeping liquids on the quality of the apple crisp: putting the apple slices subjected to enzyme inactivation into different steeping liquids for dipping, and then carrying out vacuum frying and deoiling; then, the prepared apple crisp chips are taken to detect the oil content, the water content, the nutrient components and the like, and the detection results are shown in table 2:
TABLE 2
From the table, it can be seen that the impregnation liquid of the combination of sucrose, erythritol, maltodextrin, microcrystalline cellulose and the hydrophilic colloid sodium carboxymethyl cellulose is more beneficial to the retention of nutrient substances in the apple crisp processing process, and can ensure good crispness of the apple crisp.
3. Effect of different passivating solutions on apple crisp quality: after different passivation is adopted to modify apple slices, sweet potato crisp slices are prepared according to the process provided by the invention; then, the prepared apple chips were taken and tested for color difference (Δ E) and nutrient content, and the results are shown in table 3:
TABLE 3
From the table, the passivation solution combined by the reduced glutathione, the apple polyphenol, the honey and the glycine is more beneficial to the retention of nutrient substances in the processing process of the apple crisp and can ensure the good color of the apple crisp.
The invention has the beneficial effects that:
the invention adopts the passivation liquid electric field treatment after color protection, can passivate the activity of enzyme under the low temperature condition, can also ensure that the cellulose in the apple slices keeps good stability, and reduces the loss of nutrient components in the apple slices. The apple slices are subjected to vacuum impregnation treatment by adopting an impregnation liquid consisting of sucrose, erythritol, maltodextrin, hydrophilic colloid sodium carboxymethylcellulose and microcrystalline cellulose, so that the occurrence of a Maillard reaction in the frying process can be inhibited, and the loss of nutrient components under the high-temperature frying condition is reduced; meanwhile, the apple crisp chips can keep good crispness and lower oil absorption rate.
The apple crisp chips prepared by the invention have the advantages of low oil content of 3.24%, good crisp property, high nutrient content, soluble solid content of 5.42%, reducing sugar content of 87.12g/100g, total phenol content of 291mg/100g, and VC content of 34.68mg/100 g.
Detailed Description
The technical solution of the present invention is further defined below with reference to the specific embodiments, but the scope of the claims is not limited to the description.
Example 1
A preparation method of high-nutrition low-fat apple crisp chips comprises the following steps:
(1) pretreatment of raw materials: cutting the cleaned fresh apples into apple slices with the thickness of 4 mm;
(2) color protection: placing apple slices in color protecting liquid for treatment for 5 min;
(3) enzyme inactivation: taking out the color-protected apple slices, and placing in a passivation solution to be treated with an electric field for 1 min;
(4) vacuum impregnation: immersing the passivated apple slices into the impregnation liquid by using a vacuum impregnator, adjusting the vacuum degree to be 0.06MPa, and carrying out vacuum impregnation for 0.2 h;
(5) quick-freezing: taking out the soaked apple slices, and placing the apple slices in an environment at the temperature of-20 ℃ for 10 hours;
(6) and (3) vacuum frying: quickly putting the quick-frozen apple slices into a vacuum fryer immediately, wherein the frying temperature is 77 +/-2 ℃, the vacuum degree is 0.07MPa, and the frying time is 25 min;
(7) deoiling: deoiling after the frying is finished; the rotation speed of the deoiling frame is adjusted to be 5000r/min, and the deoiling is carried out for 10 min; taking out the deoiled apple chips, cooling to room temperature, and packaging with an automatic packaging machine by filling nitrogen.
The color protection liquid contains 0.2 w% of CaCl20.25 w% citric acid, 0.1 w% tea polyphenol and the balance water.
The passivation solution contains 10 w% of reduced glutathione, 3 w% of apple polyphenol, 4 w% of honey, 1 w% of glycine and the balance of water.
The electric field intensity is 30kV/cm, and the temperature of the passivation solution is 25 ℃.
The impregnation liquid contains 5 w% of sucrose, 4 w% of erythritol, 16 w% of maltodextrin, 0.75 w% of hydrophilic colloid sodium carboxymethyl cellulose, 0.5% of microcrystalline cellulose and the balance of water; the mass ratio of the apple slices to the steeping liquid is 1: 2.
Example 2
A preparation method of high-nutrition low-fat apple crisp chips comprises the following steps:
(1) pretreatment of raw materials: cutting the cleaned fresh apples into apple slices with the thickness of 5 mm;
(2) color protection: placing apple slices in color protecting liquid for 6 min;
(3) enzyme inactivation: taking out the color-protected apple slices, and placing in a passivation solution to be treated with an electric field for 1.5 min;
(4) vacuum impregnation: immersing the passivated apple slices into the impregnation liquid by using a vacuum impregnator, adjusting the vacuum degree to 0.08MPa, and carrying out vacuum impregnation for 40 min;
(5) quick-freezing: taking out the soaked apple slices, and placing the apple slices in an environment at the temperature of-30 ℃ for 4 hours;
(6) and (3) vacuum frying: quickly putting the quick-frozen apple slices into a vacuum fryer immediately, wherein the frying temperature is 85 +/-2 ℃, the vacuum degree is 0.08MPa, and the frying time is 30 min;
(7) deoiling: deoiling after the frying is finished; the rotation speed of the deoiling frame is adjusted to be 800r/min, and the deoiling is carried out for 6 min; taking out the deoiled apple chips, cooling to room temperature, and packaging with an automatic packaging machine by filling nitrogen.
The color protection liquid contains 0.2 w% of CaCl20.25 w% citric acid, 0.1 w% tea polyphenols. The balance being water.
The passivation solution contains 12 w% of reduced glutathione, 3 w% of apple polyphenol, 4 w% of honey, 0.6 w% of glycine and the balance of water.
The electric field intensity is 35kV/cm, and the temperature of the passivation solution is 28 ℃.
The impregnation liquid contains 5 w% of sucrose, 5 w% of erythritol, 12 w% of maltodextrin, 0.75 w% of hydrophilic colloid sodium carboxymethyl cellulose, 0.5% of microcrystalline cellulose and the balance of water; the mass ratio of the apple slices to the steeping liquid is 1: 4.
Example 3
A preparation method of high-nutrition low-fat apple crisp chips comprises the following steps:
(1) pretreatment of raw materials: cutting the cleaned fresh apples into apple slices with the thickness of 6 mm;
(2) color protection: placing apple slices in color protecting liquid for 6 min;
(3) enzyme inactivation: taking out the color-protected apple slices, and placing in a passivation solution to be treated with an electric field for 2 min;
(4) vacuum impregnation: immersing the passivated apple slices into the impregnation liquid by using a vacuum impregnator, adjusting the vacuum degree to be 0.09MPa, and carrying out vacuum impregnation for 0.2 h;
(5) quick-freezing: taking out the soaked apple slices, and placing the apple slices in an environment at the temperature of-30 ℃ for 3 hours;
(6) and (3) vacuum frying: quickly putting the quick-frozen apple slices into a vacuum fryer immediately, wherein the frying temperature is 93 +/-2 ℃, the vacuum degree is 0.09MPa, and the frying time is 35 min;
(7) deoiling: deoiling after the frying is finished; the rotation speed of the deoiling frame is adjusted to be 1000r/min, and the deoiling is carried out for 5 min; taking out the deoiled apple chips, cooling to room temperature, and packaging with an automatic packaging machine by filling nitrogen.
The color protection liquid contains 0.2 w% of CaCl20.25 w% citric acid, 0.1 w% tea polyphenol and the balance water.
The passivation solution contains 15 w% of reduced glutathione, 2 w% of apple polyphenol, 3 w% of honey, 0.5 w% of glycine and the balance of water.
The electric field intensity is 30-40kV/cm, and the temperature of the passivation solution is 25-30 ℃.
The impregnation liquid contains 6 w% of sucrose, 5 w% of erythritol, 16 w% of maltodextrin, 0.75 w% of hydrophilic colloid sodium carboxymethyl cellulose, 0.6% of microcrystalline cellulose and the balance of water; the mass ratio of the apple slices to the steeping liquor is 1: 8.
the thickness of the slice is 5 mm; the quick freezing is carried out for 4 hours at the temperature of minus 30 ℃; the vacuum degree of vacuum frying is 0.08MPa, the frying temperature is 85 +/-2 ℃, and the time is 30 min; the deoiling speed is 400r/min, and the time is 6 min.
The apple chips prepared in examples 1 to 3 were tested for their oil absorption, puffing, crispness, nutritional ingredients and other qualities, and the test results are shown in table 4: soluble solids content/%)
TABLE 4
| Example 1 | Example 2 | Example 3 | |
| Color difference value (Delta E) | 13.41 | 13.34 | 13.42 |
| Oil content/%) | 3.24 | 3.25 | 3.23 |
| Water content% | 2.37 | 2.34 | 2.38 |
| Degree of swelling/% | 121.3 | 122.7 | 121.8 |
| Brittleness (g/s) | 508.34 | 507.87 | 508.64 |
| Soluble solids content/%) | 5.12 | 5.42 | 5.26 |
| Reducing sugar content (g/100g) | 86.64 | 87.12 | 86.21 |
| Total phenol content (mg/100g) | 287 | 291 | 285 |
| VC(mg/100g) | 34.21 | 34.68 | 34.32 |
It should be noted that the above examples and test examples are only for further illustration and understanding of the technical solutions of the present invention, and are not to be construed as further limitations of the technical solutions of the present invention, and the invention which does not highlight essential features and significant advances made by those skilled in the art still belongs to the protection scope of the present invention.
Claims (8)
1. A preparation method of high-nutrition low-fat apple crisp chips is characterized by comprising the following steps;
(1) pretreatment of raw materials: cutting the cleaned fresh apples into apple slices with the thickness of 4-6 mm;
(2) color protection: placing the apple slices into color protecting liquid for treatment for 5-6 min;
(3) enzyme inactivation: taking out the color-protected apple slices, and placing in a passivation solution to be treated in an electric field for 1-2 min;
(4) vacuum impregnation: immersing the passivated apple slices into the impregnation liquid by using a vacuum impregnator, adjusting the vacuum degree to be 0.06-0.09MPa, and carrying out vacuum impregnation for 0.2-3 h;
(5) quick-freezing: taking out the soaked apple slices, and placing the apple slices in an environment with the temperature of-20 to-30 ℃ for 3 to 10 hours;
(6) and (3) vacuum frying: quickly putting the quick-frozen apple slices into a vacuum fryer immediately, wherein the frying temperature is 75-95 ℃, the vacuum degree is 0.07-0.09MPa, and the frying time is 25-35 min;
(7) deoiling: deoiling after the frying is finished; the rotation speed of the deoiling frame is adjusted to be 500-; taking out the deoiled apple chips, cooling to room temperature, and packaging with an automatic packaging machine by filling nitrogen.
2. The method of making high nutrient low fat apple chips of claim 1, wherein the color-protecting solution comprises 0.2 w% CaCl20.25 w% citric acid, 0.1 w% tea polyphenol and the balance water.
3. The method for preparing high-nutrition low-fat apple crisp chips as claimed in claim 1, wherein the passivation solution contains 10-15 w% of reduced glutathione, 2-3 w% of apple polyphenol, 3-4% of honey, 0.5-1% of glycine and the balance of water.
4. The method for preparing high-nutrition low-fat apple crisp chips according to claim 1, wherein the electric field intensity is 30-40kV/cm, and the temperature of the passivation solution is 25-30 ℃.
5. The method for preparing high-nutrition low-fat apple crisp according to claim 1, wherein the steeping liquor contains 5-6 w% of sucrose, 4-5 w% of erythritol, 10-16 w% of maltodextrin, 0.75 w% of hydrophilic colloid sodium carboxymethyl cellulose, 0.5-0.6% of microcrystalline cellulose, and the balance of water; the mass ratio of the apple slices to the steeping liquid is 1: 2-1: 8.
6. the method of claim 1, wherein the steeping liquid comprises 12 w% sucrose, 5 w% erythritol, 12 w% maltodextrin, 0.75 w% sodium carboxymethyl cellulose, 0.5% microcrystalline cellulose, and the balance water.
7. The method of making high nutrient low fat apple crisps according to claim 1, wherein the slices have a thickness of 5 mm; the quick freezing is carried out for 4 hours at the temperature of minus 30 ℃; the vacuum degree of vacuum frying is 0.08MPa, the frying temperature is 85 +/-2 ℃, and the time is 30 min; the deoiling speed is 800r/min, and the time is 6 min.
8. An apple crisp prepared by the method of any one of claims 1 to 7.
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| CN114376063A (en) * | 2022-01-26 | 2022-04-22 | 中国农业科学院农产品加工研究所 | Steeping fluid for improving flavor of peach crisp chips and preparation method of flavored peach crisp chips |
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| CN110150602A (en) * | 2019-07-08 | 2019-08-23 | 贵州省生物技术研究所 | A kind of Low grease potato crispy chip and preparation method thereof |
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| CN110150602A (en) * | 2019-07-08 | 2019-08-23 | 贵州省生物技术研究所 | A kind of Low grease potato crispy chip and preparation method thereof |
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| CN113841859A (en) * | 2021-09-30 | 2021-12-28 | 昆明理工大学 | Probiotic-enriched fruit and vegetable crisp chips and preparation method thereof |
| CN113841859B (en) * | 2021-09-30 | 2022-12-09 | 昆明理工大学 | Probiotic-enriched fruit and vegetable crisp chips and preparation method thereof |
| CN114376063A (en) * | 2022-01-26 | 2022-04-22 | 中国农业科学院农产品加工研究所 | Steeping fluid for improving flavor of peach crisp chips and preparation method of flavored peach crisp chips |
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