CN111011703A - Pitaya-flavored freeze-dried crisp chips and preparation method thereof - Google Patents
Pitaya-flavored freeze-dried crisp chips and preparation method thereof Download PDFInfo
- Publication number
- CN111011703A CN111011703A CN201911336636.2A CN201911336636A CN111011703A CN 111011703 A CN111011703 A CN 111011703A CN 201911336636 A CN201911336636 A CN 201911336636A CN 111011703 A CN111011703 A CN 111011703A
- Authority
- CN
- China
- Prior art keywords
- dragon fruit
- crisp
- parts
- dried
- base material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 45
- 239000003094 microcapsule Substances 0.000 claims abstract description 87
- 244000157072 Hylocereus undatus Species 0.000 claims abstract description 78
- 235000018481 Hylocereus undatus Nutrition 0.000 claims abstract description 74
- 239000000463 material Substances 0.000 claims abstract description 63
- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 claims abstract description 41
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 claims abstract description 41
- 239000000843 powder Substances 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 6
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 6
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 6
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 6
- 235000020419 dragon fruit juice Nutrition 0.000 claims description 62
- 239000000203 mixture Substances 0.000 claims description 36
- 238000003756 stirring Methods 0.000 claims description 36
- 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 description 29
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 29
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 29
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 29
- 238000002156 mixing Methods 0.000 claims description 26
- 238000007710 freezing Methods 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 230000008014 freezing Effects 0.000 claims description 19
- 239000011162 core material Substances 0.000 claims description 16
- 230000001678 irradiating effect Effects 0.000 claims description 16
- 239000000243 solution Substances 0.000 claims description 16
- 238000005303 weighing Methods 0.000 claims description 16
- 238000010438 heat treatment Methods 0.000 claims description 15
- 239000011259 mixed solution Substances 0.000 claims description 15
- 238000005286 illumination Methods 0.000 claims description 13
- 235000019705 chickpea protein Nutrition 0.000 claims description 12
- 102000008192 Lactoglobulins Human genes 0.000 claims description 11
- 108010060630 Lactoglobulins Proteins 0.000 claims description 11
- 229920000805 Polyaspartic acid Polymers 0.000 claims description 11
- 108010064470 polyaspartate Proteins 0.000 claims description 11
- 229920002148 Gellan gum Polymers 0.000 claims description 10
- 239000000839 emulsion Substances 0.000 claims description 10
- 239000000796 flavoring agent Substances 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 238000001694 spray drying Methods 0.000 claims description 8
- 235000019634 flavors Nutrition 0.000 claims description 6
- 238000009210 therapy by ultrasound Methods 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 5
- 239000008367 deionised water Substances 0.000 claims description 5
- 229910021641 deionized water Inorganic materials 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 5
- 238000011010 flushing procedure Methods 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 5
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 5
- 239000012856 weighed raw material Substances 0.000 claims description 5
- 238000012545 processing Methods 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 3
- 240000008086 Echinocereus enneacanthus Species 0.000 description 37
- 238000000034 method Methods 0.000 description 10
- 230000000694 effects Effects 0.000 description 9
- 230000014759 maintenance of location Effects 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 8
- 239000000047 product Substances 0.000 description 7
- 239000001054 red pigment Substances 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 5
- 238000002835 absorbance Methods 0.000 description 4
- 238000005507 spraying Methods 0.000 description 4
- 238000000889 atomisation Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000706 filtrate Substances 0.000 description 3
- 238000004108 freeze drying Methods 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 235000020990 white meat Nutrition 0.000 description 2
- 229920001661 Chitosan Polymers 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 208000001333 Colorectal Neoplasms Diseases 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010015150 Erythema Diseases 0.000 description 1
- 239000001116 FEMA 4028 Substances 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 description 1
- 240000006915 Petasites Species 0.000 description 1
- 206010048245 Yellow skin Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 1
- 229960004853 betadex Drugs 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 description 1
- 229960004999 lycopene Drugs 0.000 description 1
- 235000012661 lycopene Nutrition 0.000 description 1
- 239000001751 lycopene Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000020989 red meat Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000004065 semiconductor Substances 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
-
- 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
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the technical field of food processing, and particularly discloses a dragon fruit flavored freeze-dried crisp chip and a preparation method thereof. The dragon fruit flavored freeze-dried crisp chips comprise dragon fruit microcapsules and a crisp chip base material, wherein the adding amount of the dragon fruit microcapsules is 22-28% of the mass of the crisp chip base material; the crisp base material comprises the following raw material components in parts by weight: 10-15 parts of skimmed milk powder, 1-3 parts of maltodextrin, 30-35 parts of starch, 15-20 parts of oat powder and 3-8 parts of brown sugar powder; the invention also provides a preparation method of the dragon fruit flavored freeze-dried crisp chips. According to the invention, the special pitaya microcapsules are added into the crisp raw materials, and the corresponding preparation method is combined, so that the prepared crisp has good quality.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to the technical field of food processing, and particularly relates to a dragon fruit flavored freeze-dried crisp chip and a preparation method thereof.
[ background of the invention ]
Pitaya, also called Qinglongguo, Honglong fruit, Xianmei fruit and Yulong fruit, is the fruit of plants (or genus Petasites) of trigonaceae, and originates from central america, and has wider distribution in Vietnam, Thailand and the like, and China is mainly distributed in Taiwan, Guangxi, Yunnan, Guizhou, Fujian and the like, and common varieties comprise three kinds of red skin white meat, red skin red meat and yellow skin white meat. The pitaya is a tropical fruit with low calorie and high nutrition, has the effects of losing weight, reducing cholesterol, preventing constipation and colorectal cancer, is rich in fiber, and can prevent constipation.
The fresh dragon fruits have high water content, are easy to rot and deteriorate and are easy to damage in the transportation process, so that the commodity value is reduced. At present, the dragon fruits are rarely made into storable processed products except most fresh dragon fruits, and the processed food of the dragon fruits is basically processed by the traditional processing technology at present, so that the product quality cannot be guaranteed, and the industrialization is difficult to realize.
[ summary of the invention ]
The invention aims to: aiming at the existing problems, the freeze-dried pitaya flavor crisp chips are provided, the microcapsules with good stability are added into the raw materials, so that the crisp chips have the pitaya flavor, the varieties of deep-processed products of the pitaya are enriched, the value of commercial products of the pitaya is improved, and meanwhile, the prepared crisp chips have good quality by combining the processing technology of the crisp chips.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
the pitaya-flavor freeze-dried crisp chips comprise pitaya microcapsules and a crisp chip base material, wherein the addition amount of the pitaya microcapsules is 22-28% of the mass of the crisp chip base material; the crisp base material comprises the following raw material components in parts by weight: 10-15 parts of skimmed milk powder, 1-3 parts of maltodextrin, 30-35 parts of starch, 15-20 parts of oat powder and 3-8 parts of brown sugar powder.
Further, the preparation method of the dragon fruit microcapsule comprises the following steps:
1) preliminary treatment of dragon fruit
(1) Juicing and crushing: peeling dragon fruits, cutting into pieces, juicing to obtain dragon fruit juice, treating the dragon fruit juice for 30-40s by adopting microwave, putting the dragon fruit juice into a reaction tank, and instantly treating for 10-20s under the high pressure of 100-200 MPa;
(2) illumination-low pressure treatment: irradiating the dragon fruit juice with red light with illumination intensity of 20-25lx for 60-80s, and stirring under 0.4-0.5MPa for 3-5 min; irradiating the dragon fruit juice with 10-15lx blue light for 40-60s, and stirring under 0.6-0.8MPa for 2-3min to obtain pretreated dragon fruit juice;
(3) concentration: concentrating the obtained pretreated dragon fruit juice to water content of 40-45% to obtain a dragon fruit core material;
2) dragon fruit embedding treatment
Uniformly mixing the dragon fruit core material and the wall material according to the volume ratio of 1:1-1.5 to obtain a mixed solution, homogenizing the mixed solution to obtain an emulsion, and spray-drying the emulsion to obtain the dragon fruit microcapsule, wherein the wall material comprises, by weight, 5-8 parts of sodium carboxymethylcellulose, 0.3-0.8 part of polyaspartic acid, 0.5-1 part of chickpea protein isolate, 0.3-0.8 part of β -lactoglobulin and 0.1-0.3 part of gellan.
Furthermore, in the step 2), the preparation method of the wall material comprises the steps of mixing and dissolving sodium carboxymethylcellulose and deionized water according to the mass ratio of 1: 6-8 to obtain a sodium carboxymethylcellulose solution, heating the sodium carboxymethylcellulose solution to 60-70 ℃ at the heating rate of 5 ℃/min while stirring, respectively keeping the temperature for 10min when heating to 35 ℃ and 50 ℃, adding chickpea protein isolate and gel sugar into the heated sodium carboxymethylcellulose solution, carrying out ultrasonic treatment for 5-10min to obtain a first mixture, carrying out pressure maintaining treatment on the first mixture for 15-20min under the pressure of 1-1.5MPa, adjusting the pH to 4.0-4.5, flushing polyaspartic acid and β -lactoglobulin into the first mixture with the adjusted pH in a spraying manner, stirring for 15-20min at the temperature of 35-40 ℃, and carrying out pressure treatment for 10-15min under the pressure of 0.5-0.8MPa to obtain the pressure maintaining wall material.
The preparation method of the dragon fruit flavored freeze-dried crisp chips comprises the following steps:
(a) preparing a crisp chip base material: weighing the raw material components in parts by weight; mixing the weighed raw material components to obtain a base material mixture, and mixing and stirring the base material mixture and water according to the mass ratio of 1:2.5-3 to obtain a base material mixed solution uniformly; treating the mixed base liquid by adopting steam until the starch and the oat flour are cured to obtain a crisp base material;
(b) mixing and stirring the dragon fruit microcapsules and the crisp chip base material until the mixture is completely uniform, and then placing the mixture into a mold for shaping to obtain pre-dried crisp chips;
(c) and (3) quickly freezing the pre-dried crisp chips, and then carrying out vacuum freeze drying for 20-25h at the cold trap temperature of-55 to-40 ℃ and the vacuum degree of 20-30Pa to obtain the freeze-dried pitaya crisp chips.
Further, in the step (c), the quick-freezing is specifically as follows: the pre-dried crisp is quickly frozen for 2 to 3 hours at the temperature of between 40 ℃ below zero and 35 ℃ below zero, then is quickly frozen for 1 to 2 hours at the temperature of between 25 ℃ below zero and 20 ℃ below zero, and finally is quickly frozen for 1 to 2 hours at the temperature of between 15 ℃ below zero and 10 ℃ below zero.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
(1) according to the invention, the dragon fruit juice is treated by adopting illumination-low pressure, so that the combination of the dragon fruit pigment and other components can be improved, the stability of the pigment in the dragon fruit juice is improved, and compared with the dragon fruit microcapsule prepared by adopting the dragon fruit core material which is not subjected to illumination-low pressure treatment, the retention rate of the red pigment of the dragon fruit prepared by adopting the dragon fruit core material is improved by more than 18.5 percent after illumination for 10 hours.
(2) Compared with the existing method for preparing the wall material by simply dissolving the raw materials, such as a method for microencapsulating the peel pigment of the pitaya, the Chinese patent application CN 103349287A, the fermented milk flavor microcapsule, the preparation method thereof and the like, the method disclosed by the invention is characterized in that a series of methods such as heating, ultrasonic treatment, pressure maintaining treatment and the like are sequentially and tightly combined to prepare the wall material, so that the prepared wall material has a stable and compact film structure, and the embedding rate and the embedding efficiency of the microcapsule are effectively improved, and compared with the method for preparing the pitaya microcapsule by only simply dissolving and mixing the raw materials, the embedding rate and the embedding efficiency of the pitaya microcapsule prepared by adopting the pitaya core material disclosed by the invention are respectively improved by more than 8.1% and more than 11.3%.
(3) According to the invention, the prepared pitaya microcapsule is applied to the freeze-dried crisp chips to prepare the freeze-dried pitaya crisp chips, so that the variety diversity of deep-processed products of the pitaya is increased, and the commercial value of the pitaya is improved. Meanwhile, the processing technology of the freeze-dried crisp chips is controlled, so that the prepared freeze-dried crisp chips have good quality. The inventor finds that through multiple experiments, when the adding amount of the pitaya microcapsules is controlled to be 22-28% of the crisp base material, the hardness of the crisp is 1288.067-1301.325g, the brittleness of the crisp is 1089.657-1127.684g, the taste of the crisp is optimal within the range of the hardness and the brittleness, and the taste score is as high as 97 points; when the addition amount of the pitaya microcapsules is less than 22% or more than 28% of the crisp, the hardness and brittleness ratio of the obtained crisp is poor, so that the taste of the crisp is poor, and the taste score is reduced to be below 92 points.
In conclusion, the microcapsule prepared by the preparation method has good embedding effect and stability, wherein the embedding rate of the microcapsule is more than 97.89%, and the efficiency is more than 83.57%.
[ detailed description ] embodiments
The invention will now be further described with reference to specific examples.
Example 1
A preparation method of dragon fruit microcapsules comprises the following steps:
1) preliminary treatment of dragon fruit
(1) Juicing and crushing: peeling dragon fruits, cutting into pieces, juicing to obtain dragon fruit juice, treating the dragon fruit juice for 30s by adopting microwave, putting the dragon fruit juice into a reaction tank, and instantly treating for 10s under the high pressure of 100 MPa;
(2) illumination-low pressure treatment: irradiating the dragon fruit juice with red light with illumination intensity of 20lx for 60s, and stirring the dragon fruit juice under the pressure of 0.4MPa for 3 min; irradiating the dragon fruit juice with 10lx blue light for 40s, and stirring the dragon fruit juice under the pressure of 0.6MPa for 2min to obtain pretreated dragon fruit juice;
(3) concentration: concentrating the obtained pretreated dragon fruit juice to the water content of 40% to obtain a dragon fruit core material;
2) preparation of wall Material
Weighing 5 parts of sodium carboxymethylcellulose, 0.3 part of polyaspartic acid, 0.5 part of chickpea protein isolate, 0.3 part of β -lactoglobulin and 0.1 part of gellan according to parts by weight;
mixing and dissolving weighed sodium carboxymethylcellulose and deionized water according to a mass ratio of 1: 6 to obtain a sodium carboxymethylcellulose solution, heating the sodium carboxymethylcellulose solution to 60 ℃ at a heating rate of 5 ℃/min while stirring, standing for 10min when heating to 35 ℃ and 50 ℃, adding weighed chickpea protein isolate and gellan into the heated sodium carboxymethylcellulose solution, carrying out ultrasonic treatment for 5min to obtain a first mixture, carrying out pressure maintaining treatment on the first mixture under a pressure of 1MPa for 15min, adjusting the pH value to 4.0, flushing the weighed polyaspartic acid and β -lactoglobulin into the first mixture with the adjusted pH value in a spraying manner, stirring for 15min at a temperature of 35 ℃, and carrying out pressure maintaining treatment under a pressure of 0.5MPa for 10min to obtain the wall material;
3) dragon fruit embedding treatment
Uniformly mixing the pitaya core material and the wall material according to the volume ratio of 1:1 to obtain a mixed solution, homogenizing the mixed solution to obtain an emulsion, and spray-drying the emulsion (the spray-drying conditions comprise a liquid inlet speed of 5ml/min, an inlet temperature of 35 ℃, an outlet temperature of 30 ℃, a nozzle atomization pressure of 0.3MPa and a drying air flow of 400m3And h), obtaining the dragon fruit microcapsule.
The prepared pitaya microcapsule is applied to the preparation of the freeze-dried crisp chips of the pitaya according to the following method:
a preparation method of freeze-dried pitaya chips comprises the following steps:
(a) crisp base preparation
Weighing 10 parts of skimmed milk powder, 1 part of maltodextrin, 30 parts of starch, 15 parts of oat powder and 3 parts of brown sugar powder;
mixing the weighed raw material components to obtain a base material mixture, and mixing and stirring the base material mixture and water according to a mass ratio of 1:2.5 to obtain a base material mixed solution uniformly; treating the mixed base liquid by adopting steam until the starch and the oat flour are cured to obtain a crisp base material;
(b) raw material weighing
Weighing 100 parts of crisp chip base material and 22 parts of dragon fruit microcapsules according to parts by weight;
(c) hybrid molding
Mixing and stirring the dragon fruit microcapsules and the crisp chip base material until the mixture is completely uniform, and then placing the mixture into a mold for shaping to obtain pre-dried crisp chips;
(d) freeze drying
And (3) quickly freezing the pre-dried crisp chips at the temperature of minus 40 ℃ for 2h, then quickly freezing at the temperature of minus 25 ℃ for 1h, finally quickly freezing at the temperature of minus 15 ℃ for 1h, and then carrying out vacuum freeze drying at the cold trap temperature of minus 55 ℃ and the vacuum degree of 20Pa for 20h to obtain the freeze-dried pitaya crisp chips.
Example 2
A preparation method of dragon fruit microcapsules comprises the following steps:
1) preliminary treatment of dragon fruit
(1) Juicing and crushing: peeling dragon fruits, cutting into pieces, juicing to obtain dragon fruit juice, treating the dragon fruit juice for 35s by using microwave, putting the dragon fruit juice into a reaction tank, and instantly treating for 15s under the high pressure of 150 MPa;
(2) illumination-low pressure treatment: irradiating the dragon fruit juice with red light with illumination intensity of 22lx for 70s, and stirring the dragon fruit juice under the pressure of 0.45MPa for 4 min; irradiating the dragon fruit juice with 12lx blue light for 50s, and stirring the dragon fruit juice under the pressure of 0.7MPa for 2.5min to obtain pretreated dragon fruit juice;
(3) concentration: concentrating the obtained pretreated dragon fruit juice to the water content of 43 percent to obtain a dragon fruit core material;
2) preparation of wall Material
Weighing 6 parts of sodium carboxymethylcellulose, 0.5 part of polyaspartic acid, 0.7 part of chickpea protein isolate, 0.6 part of β -lactoglobulin and 0.2 part of gellan according to parts by weight;
mixing and dissolving weighed sodium carboxymethylcellulose and deionized water according to a mass ratio of 1: 7 to obtain a sodium carboxymethylcellulose solution, heating the sodium carboxymethylcellulose solution to 65 ℃ at a heating rate of 5 ℃/min while stirring, standing for 10min when heating to 35 ℃ and 50 ℃, adding weighed chickpea protein isolate and gellan into the heated sodium carboxymethylcellulose solution, carrying out ultrasonic treatment for 8min to obtain a first mixture, carrying out pressure maintaining treatment on the first mixture under the pressure of 1.2MPa for 17min, adjusting the pH value to 4.2, flushing the weighed polyaspartic acid and β -lactoglobulin into the first mixture with the adjusted pH value in a spraying manner, stirring at 38 ℃ for 15-20min, and carrying out pressure maintaining treatment under the pressure of 0.7MPa for 12min to obtain the wall material;
3) dragon fruit embedding treatment
Uniformly mixing the pitaya core material and the wall material according to the volume ratio of 1:1.2 to obtain a mixed solution, homogenizing the mixed solution to obtain an emulsion, and spray-drying the emulsion (the conditions of spray-drying are that the liquid inlet speed is 5ml/min, the inlet temperature is 35 ℃, the outlet temperature is 30 ℃, the nozzle atomization pressure is 0.3MPa, and the drying air flow is 400m3And h), obtaining the dragon fruit microcapsule.
The prepared pitaya microcapsule is applied to the preparation of the freeze-dried crisp chips of the pitaya according to the following method:
a preparation method of freeze-dried pitaya chips comprises the following steps:
(a) crisp base preparation
Weighing 12 parts of skimmed milk powder, 2 parts of maltodextrin, 32 parts of starch, 17 parts of oat powder and 5 parts of brown sugar powder;
mixing the weighed raw material components to obtain a base material mixture, and mixing and stirring the base material mixture and water according to a mass ratio of 1:2.7 to obtain a base material mixed solution uniformly; treating the mixed base liquid by adopting steam until the starch and the oat flour are cured to obtain a crisp base material;
(b) raw material weighing
Weighing 100 parts of crisp chip base material and 25 parts of dragon fruit microcapsules according to parts by weight;
(c) hybrid molding
Mixing and stirring the dragon fruit microcapsules and the crisp chip base material until the mixture is completely uniform, and then placing the mixture into a mold for shaping to obtain pre-dried crisp chips;
(d) freeze drying
And (3) quickly freezing the pre-dried crisp chips at-38 ℃ for 2.5h, then quickly freezing at-22 ℃ for 1.5h, finally quickly freezing at-13 ℃ for 1.5h, and then performing vacuum freeze drying at-45 ℃ cold trap temperature and 25Pa vacuum degree for 23h to obtain the pitaya freeze-dried crisp chips.
Example 3
A preparation method of dragon fruit microcapsules comprises the following steps:
1) preliminary treatment of dragon fruit
(1) Juicing and crushing: peeling dragon fruits, cutting into pieces, juicing to obtain dragon fruit juice, treating the dragon fruit juice with microwave for 40s, placing the dragon fruit juice into a reaction tank, and instantly treating for 20s under the high pressure of 200 MPa;
(2) illumination-low pressure treatment: irradiating the dragon fruit juice with red light with illumination intensity of 25lx for 80s, and stirring the dragon fruit juice under the pressure of 0.5MPa for 5 min; irradiating the dragon fruit juice with 15lx blue light for 60s, and stirring the dragon fruit juice under the pressure of 0.8MPa for 3min to obtain pretreated dragon fruit juice;
(3) concentration: concentrating the obtained pretreated dragon fruit juice to the water content of 45% to obtain a dragon fruit core material;
2) preparation of wall Material
Weighing 8 parts of sodium carboxymethylcellulose, 0.8 part of polyaspartic acid, 1 part of chickpea protein isolate, 0.8 part of β -lactoglobulin and 0.3 part of gellan according to parts by weight;
mixing and dissolving weighed sodium carboxymethylcellulose and deionized water according to a mass ratio of 1: 8 to obtain a sodium carboxymethylcellulose solution, heating the sodium carboxymethylcellulose solution to 70 ℃ at a heating rate of 5 ℃/min while stirring, standing for 10min when heating to 35 ℃ and 50 ℃, adding weighed chickpea protein isolate and gellan into the heated sodium carboxymethylcellulose solution, carrying out ultrasonic treatment for 10min to obtain a first mixture, carrying out pressure maintaining treatment on the first mixture under the pressure of 1.5MPa for 20min, adjusting the pH value to 4.5, flushing the weighed polyaspartic acid and β -lactoglobulin into the first mixture with the adjusted pH value in a spraying manner, stirring for 20min at 40 ℃, and carrying out pressure maintaining treatment under the pressure of 0.8MPa for 15min to obtain the wall material;
3) dragon fruit embedding treatment
Uniformly mixing the pitaya core material and the wall material according to the volume ratio of 1:1.5 to obtain a mixed solution, homogenizing the mixed solution to obtain an emulsion, and spray-drying the emulsion (the spray-drying condition is that the liquid inlet speed is high)5ml/min, inlet temperature 35 deg.C, outlet temperature 30 deg.C, nozzle atomization pressure 0.3MPa, and dry air flow 400m3And h), obtaining the dragon fruit microcapsule.
The prepared pitaya microcapsule is applied to the preparation of the freeze-dried crisp chips of the pitaya according to the following method:
a preparation method of freeze-dried pitaya chips comprises the following steps:
(a) crisp base preparation
Weighing 15 parts of skimmed milk powder, 3 parts of maltodextrin, 35 parts of starch, 20 parts of oat powder and 8 parts of brown sugar powder;
mixing the weighed raw material components to obtain a base material mixture, and mixing and stirring the base material mixture and water according to the mass ratio of 1:3 to obtain a base material mixed solution uniformly; treating the mixed base liquid by adopting steam until the starch and the oat flour are cured to obtain a crisp base material;
(b) raw material weighing
Weighing 100 parts of crisp chip base material and 28 parts of dragon fruit microcapsules according to parts by weight;
(c) hybrid molding
Mixing and stirring the dragon fruit microcapsules and the crisp chip base material until the mixture is completely uniform, and then placing the mixture into a mold for shaping to obtain pre-dried crisp chips;
(d) freeze drying
And (3) quickly freezing the pre-dried crisp chips at-35 ℃ for 3h, then quickly freezing at-20 ℃ for 2h, and finally quickly freezing at-10 ℃ for 2h, and then performing vacuum freeze drying at-40 ℃ cold trap temperature and 30Pa vacuum degree for 25h to obtain the freeze-dried pitaya crisp chips.
Effect verification
1. Influence of preparation conditions of pitaya core material on stability of microcapsule
1) Test object
Experimental groups: the dragon fruit microcapsule prepared in the embodiment 1 of the invention;
control group 1: the preparation method of the group of dragon fruit microcapsules is basically the same as that of the example 1 of the invention, and the difference is only that: the pretreated dragon fruit juice is not subjected to light treatment only, namely the step (2) in the step 1) is changed into the following steps: stirring the dragon fruit juice under the pressure of 0.4MPa for 3min, and then stirring under the pressure of 0.6MPa for 2min to obtain pretreated dragon fruit juice;
control group 2: the preparation method of the group of dragon fruit microcapsules is basically the same as that of the example 1 of the invention, and the difference is only that: the pretreated dragon fruit juice is only not subjected to low-pressure treatment, namely the step (2) in the step 1) is changed into the following steps: irradiating 60s of dragon fruit juice by red light with the illumination intensity of 20lx, and then irradiating 40s of dragon fruit juice by blue light with the illumination intensity of 10lx to obtain pretreated dragon fruit juice;
control group 3: the preparation method of the group of dragon fruit microcapsules is basically the same as that of the example 1 of the invention, and the difference is only that: the pretreated dragon fruit juice is only subjected to red light-low pressure treatment, namely the step 1) (2) is changed into the following steps: irradiating the dragon fruit juice with red light with illumination intensity of 20lx for 60s, and stirring the dragon fruit juice under the pressure of 0.4MPa for 3 min; irradiating the dragon fruit juice with 10lx red light for 40s, and stirring the dragon fruit juice under the pressure of 0.6MPa for 2min to obtain pretreated dragon fruit juice;
control group 4: the preparation method of the group of dragon fruit microcapsules is basically the same as that of the example 1 of the invention, and the difference is only that: the pretreated dragon fruit juice is only subjected to blue light-low pressure treatment, namely, the step 1) (2) is changed into the following steps: irradiating the dragon fruit juice with blue light with illumination intensity of 20lx for 60s, and stirring the dragon fruit juice under the pressure of 0.4MPa for 3 min; irradiating the dragon fruit juice with 10lx red light for 40s, and stirring the dragon fruit juice under 0.6MPa for 2min to obtain pretreated dragon fruit juice.
2) Taking 5 parts of each group of microcapsules, respectively placing the microcapsules under the conditions of light shielding at 40 ℃, 60 ℃ and 80 ℃, measuring the respective absorbance values after 6 hours, and calculating the retention rate of the red pigment of each group of dragon fruit microcapsules at different temperatures, wherein the results are shown in table 1.
TABLE 1 influence of the preparation method of the Dragon fruit core on the stability of the microcapsules (%)
| Group of | 40℃ | 60℃ | 80℃ |
| Experimental group | 98.28 | 91.35 | 58.37 |
| Control group 1 | 94.68 | 83.67 | 49.67 |
| Control group 2 | 96.87 | 86.39 | 53.67 |
| Control group 3 | 97.24 | 88.21 | 51.69 |
| Control group 4 | 94.89 | 83.19 | 50.07 |
As can be seen from Table 1, the retention rate of the microcapsules of the experimental group at each temperature is obviously superior to that of the control group 1-4, and the higher the retention rate is, the higher the stability of the microcapsules is, which indicates that the microcapsules prepared by the pitaya core material prepared by the invention have good stability. The difference between the microcapsule retention rates of the control group 2 and the control group 4 is not large, which indicates that the stability of the microcapsules is not affected by only adopting blue light irradiation treatment, and therefore, the improvement effect of red light irradiation on the stability of the microcapsules can be obviously enhanced by combining red light and blue light.
2. Influence of wall material raw material on microcapsule embedding rate, efficiency and stability
1) Test object
Experimental groups 1-2: the dragon fruit microcapsules prepared in the embodiments 2 and 3 of the invention;
control group 1: the preparation method of the group of dragon fruit microcapsules is basically the same as that of the example 2 of the invention, and the difference is only that: the wall material is only made of sodium carboxymethyl cellulose;
control group 2: the preparation method of the group of dragon fruit microcapsules is basically the same as that of the example 2 of the invention, and the difference is only that: the wall material is only made of sodium carboxymethyl cellulose, polyaspartic acid and chickpea protein isolate;
control group 3: the preparation method of the group of dragon fruit microcapsules is basically the same as that of the example 2 of the invention, and the difference is only that: the wall material is only made of sodium carboxymethyl cellulose, chickpea protein isolate and gellan;
control group 4: the preparation method of the group of dragon fruit microcapsules is basically the same as that of the example 2 of the invention, and the difference is only that: the sodium carboxymethyl cellulose in the wall material is replaced by chitosan;
control group 5. the preparation method of the dragon fruit microcapsules of the group is basically the same as that of the example 2 of the invention, except that β -lactoglobulin in the wall material is replaced by β -cyclodextrin.
The steps of the preparation method of the wall material of the control group are the same as those of the embodiment 2 of the invention, and only the corresponding raw materials are lacked or replaced.
2) Encapsulation efficiency and efficiency testing
(1) Drawing a red pigment standard curve of pitaya peel
Referring to zhoudanhong, chuaihong, xuzhigui, etc., preparation and property study of lycopene microcapsule [ J ], packaging and food machinery, 2008, (5): 28-36, drawing;
(2) determination of total content of microcapsule red pigment
Weighing each group of microcapsules, adding a proper amount of water respectively, dissolving in a magnetic stirrer at a constant temperature of 50 ℃, fixing the volume after complete dissolution, measuring absorbance, substituting into a standard curve to obtain the concentration of each group of microcapsules, and further obtaining the content of the microcapsules;
(3) determination of content of red pigment on microcapsule surface
Weighing each group of microcapsules, washing the surfaces of the microcapsules with distilled water for 5 times respectively, wherein the dosage of the distilled water is 5mL each time, fixing the volume of the filtrate, measuring the absorbance of the filtrate, substituting the filtrate into a standard curve to obtain the concentration of the microcapsules, and further obtaining the content of the microcapsules;
the microcapsule efficiency was then calculated according to the following formula:
the microcapsule embedding rate (%) is equal to the total content of microcapsule haematochrome/the initial adding amount of the pitaya peel haematochrome multiplied by 100 percent,
microcapsule efficiency (%) (1-total content of microcapsule surface red pigment)/total content of microcapsule red pigment × 100%;
(4) microcapsule stability test
Taking 6 beakers, respectively dissolving the microcapsules in water, measuring the respective absorbance, and obtaining the respective initial concentration C10-C60 according to a standard curve. Placing 6 samples to be tested under the same illumination condition, measuring the concentration of each group of microcapsule solution after 6 hours of illumination, and then calculating the respective retention rate.
The test results are shown in Table 2.
TABLE 2 influence of wall material composition on microencapsulation embedding efficiency, efficiency and stability
| Group of | Embedding Rate (%) | Efficiency (%) | Light Retention (%) |
| Experimental group 1 | 97.89 | 84.69 | 91.89 |
| Experimental group 2 | 98.34 | 83.84 | 91.27 |
| Control group 1 | 77.36 | 53.21 | 82.59 |
| Control group 2 | 79.16 | 51.36 | 85.67 |
| Control group 3 | 82.26 | 57.68 | 78.67 |
| Control group 4 | 92.19 | 65.14 | 87.19 |
| Control group 5 | 90.36 | 61.58 | 89.16 |
As can be seen from Table 2, the embedding rate, the efficiency and the illumination retention rate of the microcapsules of the experimental groups 1-2 are obviously superior to those of the control groups 1-5, which shows that the microcapsules prepared by adopting the wall material of the invention have good embedding effect and high stability. From the control groups 1 to 5, it can be seen that the embedding effect or stability of the microcapsule prepared by the wall material obtained by compounding several raw materials in the wall material of the present invention is not better than that of the microcapsule prepared by only adopting a single component, and the embedding effect and stability of the microcapsule prepared by the wall material obtained by replacing some components are also obviously reduced, which indicates that the interaction exists between the raw materials of the wall material of the present invention, and the reduction of some components or the replacement of some components at will can affect the embedding effect and stability of the microcapsule.
3. Effect of quick freezing conditions on crisp quality
1) Test object
Experimental groups 1 to 3: the crisp chips prepared in the embodiments 1-3 of the invention;
control group 1: the preparation method of the group of crispy skins is basically the same as that of the embodiment 1 of the invention, except that: the quick freezing in the step (c) is specifically as follows: quickly freezing the pre-dried crisp chips at-40 to-35 ℃ for 4 to 7 hours;
control group 2: the preparation method of the group of crispy skins is basically the same as that of the embodiment 1 of the invention, except that: the quick freezing in the step (c) is specifically as follows: quickly freezing the pre-dried crisp chips at-25 to-20 ℃ for 4 to 7 hours;
control group 3: the preparation method of the group of crispy skins is basically the same as that of the embodiment 1 of the invention, except that: the quick freezing in the step (c) is specifically as follows: and (3) quickly freezing the pre-dried crisp chips at-15 to-10 ℃ for 4 to 7 hours.
2) Test method
The crisps were evaluated organoleptically in terms of color, morphology, flavor, texture. The specific evaluation method comprises the following steps: and organizing 40 persons with professional knowledge to perform sensory scoring on the crisp chips, wherein the sum of the product of each index score and the weight is a total score which is 10. The higher the sensory evaluation score, the better the quality of the crisp.
3) Test results
Through testing, the sensory evaluation scores of the experimental groups 1-3 of the freeze-dried crisp chips are as high as 9.3-9.6, which shows that the sensory quality is high; the freeze-dried crisp of the control group 1 has the problems that the crisp is easy to break and the processing performance is poor, so that the score in the aspects of texture and mouthfeel is reduced, and the final sensory evaluation score is only 8.6; the phenomenon of sticking of the mold occurred during the formation of the freeze-dried crisp of the control group 2, and the finished product appeared slightly deformed, resulting in the reduction of the score in the aspect of morphology, and the final sensory evaluation score was 9.0 points; the freeze-dried chips of control 3 had no problem in color, morphology and flavor, but appeared to be relatively sticky to the teeth when tasted, resulting in a reduced score in mouthfeel, and the final sensory evaluation score was only 8.9 points. Therefore, the method can effectively improve the sensory quality of the freeze-dried crisp chips by carrying out quick-freezing treatment on the pre-dried crisp chips by cooling in stages.
The above description is intended to describe in detail the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the claims of the present invention, and all equivalent changes and modifications made within the technical spirit of the present invention should fall within the scope of the claims of the present invention.
Claims (5)
1. The freeze-dried crisp slice with the flavor of the dragon fruit is characterized by comprising dragon fruit microcapsules and a crisp slice base material, wherein the adding amount of the dragon fruit microcapsules is 22-28% of the mass of the crisp slice base material; the crisp base material comprises the following raw material components in parts by weight: 10-15 parts of skimmed milk powder, 1-3 parts of maltodextrin, 30-35 parts of starch, 15-20 parts of oat powder and 3-8 parts of brown sugar powder.
2. The dragon fruit flavored freeze-dried crisp chip is characterized in that the preparation method of the dragon fruit microcapsule comprises the following steps:
1) preliminary treatment of dragon fruit
(1) Juicing and crushing: peeling dragon fruits, cutting into pieces, juicing to obtain dragon fruit juice, treating the dragon fruit juice for 30-40s by adopting microwave, putting the dragon fruit juice into a reaction tank, and instantly treating for 10-20s under the high pressure of 100-200 MPa;
(2) illumination-low pressure treatment: irradiating the dragon fruit juice with red light with illumination intensity of 20-25lx for 60-80s, and stirring under 0.4-0.5MPa for 3-5 min; irradiating the dragon fruit juice with 10-15lx blue light for 40-60s, and stirring under 0.6-0.8MPa for 2-3min to obtain pretreated dragon fruit juice;
(3) concentration: concentrating the obtained pretreated dragon fruit juice to water content of 40-45% to obtain a dragon fruit core material;
2) dragon fruit embedding treatment
Uniformly mixing the dragon fruit core material and the wall material according to the volume ratio of 1:1-1.5 to obtain a mixed solution, homogenizing the mixed solution to obtain an emulsion, and spray-drying the emulsion to obtain the dragon fruit microcapsule, wherein the wall material comprises, by weight, 5-8 parts of sodium carboxymethylcellulose, 0.3-0.8 part of polyaspartic acid, 0.5-1 part of chickpea protein isolate, 0.3-0.8 part of β -lactoglobulin and 0.1-0.3 part of gellan.
3. The pitaya-flavor freeze-dried crisp chip as claimed in claim 2, wherein in the step 2), the wall material is prepared by mixing and dissolving sodium carboxymethylcellulose and deionized water according to a mass ratio of 1: 6-8 to obtain a sodium carboxymethylcellulose solution, heating the sodium carboxymethylcellulose solution to 60-70 ℃ at a heating rate of 5 ℃/min while stirring, respectively standing at 35 ℃ and 50 ℃ for 10min, adding chick pea protein isolate and gellan to the heated sodium carboxymethylcellulose solution, carrying out ultrasonic treatment for 5-10min to obtain a first mixture, carrying out pressure maintaining treatment on the first mixture under a pressure of 1-1.5MPa for 15-20min, adjusting the pH to 4.0-4.5, flushing polyaspartic acid and β -lactoglobulin into the first mixture with the adjusted pH in a jetting manner, carrying out stirring at 35-40 ℃ for 15-20min, and carrying out pressure maintaining treatment under a pressure of 0.5-0.8MPa for 10-15min to obtain the wall material.
4. The preparation method of the dragon fruit flavored freeze-dried crisp chips as claimed in any one of claims 1 to 3, is characterized by comprising the following steps:
(a) preparing a crisp chip base material: weighing the raw material components in parts by weight; mixing the weighed raw material components to obtain a base material mixture, and mixing and stirring the base material mixture and water according to the mass ratio of 1:2.5-3 to obtain a base material mixed solution uniformly; treating the mixed base liquid by adopting steam until the starch and the oat flour are cured to obtain a crisp base material;
(b) mixing and stirring the dragon fruit microcapsules and the crisp chip base material until the mixture is completely uniform, and then placing the mixture into a mold for shaping to obtain pre-dried crisp chips;
(c) and (3) quickly freezing the pre-dried crisp chips, and then carrying out vacuum freeze drying for 20-25h at the cold trap temperature of-55 to-40 ℃ and the vacuum degree of 20-30Pa to obtain the freeze-dried pitaya crisp chips.
5. The preparation method of the freeze-dried pitaya crisp chips as claimed in claim 4, wherein in the step (c), the quick freezing is specifically as follows: the pre-dried crisp is quickly frozen for 2 to 3 hours at the temperature of between 40 ℃ below zero and 35 ℃ below zero, then is quickly frozen for 1 to 2 hours at the temperature of between 25 ℃ below zero and 20 ℃ below zero, and finally is quickly frozen for 1 to 2 hours at the temperature of between 15 ℃ below zero and 10 ℃ below zero.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911336636.2A CN111011703A (en) | 2019-12-23 | 2019-12-23 | Pitaya-flavored freeze-dried crisp chips and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911336636.2A CN111011703A (en) | 2019-12-23 | 2019-12-23 | Pitaya-flavored freeze-dried crisp chips and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111011703A true CN111011703A (en) | 2020-04-17 |
Family
ID=70211600
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911336636.2A Pending CN111011703A (en) | 2019-12-23 | 2019-12-23 | Pitaya-flavored freeze-dried crisp chips and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111011703A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112401183A (en) * | 2020-11-23 | 2021-02-26 | 贵州省现代农业发展研究所 | Dried dragon fruit and preparation method thereof |
| CN115039853A (en) * | 2021-06-28 | 2022-09-13 | 乐光辉 | Process for producing dragon fruit instant noodles by utilizing ultrasonic technology and instant noodle product |
Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102008108A (en) * | 2010-10-27 | 2011-04-13 | 江苏省农业科学院 | Xanthophyll-reinforced sweet corn beverage and preparation method thereof |
| CN103652708A (en) * | 2013-12-05 | 2014-03-26 | 中国农业科学院农产品加工研究所 | Pitaya crisp sheets and preparation method thereof |
| CN103843905A (en) * | 2012-12-06 | 2014-06-11 | 汪礼洋 | Dragon fruit milk tablets |
| CN105028648A (en) * | 2015-07-31 | 2015-11-11 | 青岛文创科技有限公司 | Hylocereus undulates milk curds and preparation method thereof |
| CN105685869A (en) * | 2016-01-21 | 2016-06-22 | 安徽农业大学 | Dragon fruit stem chewable tablets and preparation method thereof |
| CN105831784A (en) * | 2016-04-07 | 2016-08-10 | 中国农业大学 | Microencapsulated chitosan-oligosaccharide, and preparing method and applications thereof |
| CN107095123A (en) * | 2017-03-29 | 2017-08-29 | 沈阳农业大学 | A kind of method for improving Anthocyanin from Blueberry stability |
| CN108207381A (en) * | 2017-12-29 | 2018-06-29 | 浙江三晶照明有限公司 | A kind of light-supplementing system of dragon fruit growth and the plant growth lamp of use |
| CN108576715A (en) * | 2018-05-22 | 2018-09-28 | 中玺（天津）枣业技术工程中心 | Crisp dates and processing technology |
| CN108651914A (en) * | 2018-05-18 | 2018-10-16 | 中玺（天津）枣业技术工程中心 | Jujube potato chips and processing method |
| CN109123618A (en) * | 2018-06-01 | 2019-01-04 | 广东展翠食品股份有限公司 | A kind of manufacture craft of fingered citron flavones chewable tablets |
| CN110583973A (en) * | 2019-10-16 | 2019-12-20 | 广西壮族自治区农业科学院 | Preparation method of pitaya peel haematochrome microcapsule |
-
2019
- 2019-12-23 CN CN201911336636.2A patent/CN111011703A/en active Pending
Patent Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102008108A (en) * | 2010-10-27 | 2011-04-13 | 江苏省农业科学院 | Xanthophyll-reinforced sweet corn beverage and preparation method thereof |
| CN103843905A (en) * | 2012-12-06 | 2014-06-11 | 汪礼洋 | Dragon fruit milk tablets |
| CN103652708A (en) * | 2013-12-05 | 2014-03-26 | 中国农业科学院农产品加工研究所 | Pitaya crisp sheets and preparation method thereof |
| CN105028648A (en) * | 2015-07-31 | 2015-11-11 | 青岛文创科技有限公司 | Hylocereus undulates milk curds and preparation method thereof |
| CN105685869A (en) * | 2016-01-21 | 2016-06-22 | 安徽农业大学 | Dragon fruit stem chewable tablets and preparation method thereof |
| CN105831784A (en) * | 2016-04-07 | 2016-08-10 | 中国农业大学 | Microencapsulated chitosan-oligosaccharide, and preparing method and applications thereof |
| CN107095123A (en) * | 2017-03-29 | 2017-08-29 | 沈阳农业大学 | A kind of method for improving Anthocyanin from Blueberry stability |
| CN108207381A (en) * | 2017-12-29 | 2018-06-29 | 浙江三晶照明有限公司 | A kind of light-supplementing system of dragon fruit growth and the plant growth lamp of use |
| CN108651914A (en) * | 2018-05-18 | 2018-10-16 | 中玺（天津）枣业技术工程中心 | Jujube potato chips and processing method |
| CN108576715A (en) * | 2018-05-22 | 2018-09-28 | 中玺（天津）枣业技术工程中心 | Crisp dates and processing technology |
| CN109123618A (en) * | 2018-06-01 | 2019-01-04 | 广东展翠食品股份有限公司 | A kind of manufacture craft of fingered citron flavones chewable tablets |
| CN110583973A (en) * | 2019-10-16 | 2019-12-20 | 广西壮族自治区农业科学院 | Preparation method of pitaya peel haematochrome microcapsule |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112401183A (en) * | 2020-11-23 | 2021-02-26 | 贵州省现代农业发展研究所 | Dried dragon fruit and preparation method thereof |
| CN115039853A (en) * | 2021-06-28 | 2022-09-13 | 乐光辉 | Process for producing dragon fruit instant noodles by utilizing ultrasonic technology and instant noodle product |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106262080B (en) | The preparation method of reconstruction type compound fruit and vegetable crisp chip | |
| KR101038455B1 (en) | a cereal composition having its original form and a preparation method thereof | |
| CN107156584B (en) | Preparation method of aronia melanocarpa juice powder | |
| RU2486764C1 (en) | Method for production of jelly marmalade with girasol paste usage | |
| CN105639537A (en) | Processing technology of potato chips | |
| CN105520068A (en) | Health-care fish balls containing almonds and preparation method of health-care fish balls | |
| CN111011703A (en) | Pitaya-flavored freeze-dried crisp chips and preparation method thereof | |
| CN103202426B (en) | Niugu health dried noodles and making method thereof | |
| CN106722501B (en) | Preparation method of mango peel residue dietary fiber and application of obtained product | |
| CN105520081A (en) | Fruit beauty-maintaining fish balls and preparation method thereof | |
| CN107183646A (en) | A kind of shredded coconut stuffing cashew nut and preparation method thereof | |
| CN112244248A (en) | Method for improving yam slice drying rate based on ultrasonic-assisted color protection combined cycle freeze-thaw pretreatment | |
| CN111685270B (en) | Method for making instant rice flour | |
| CN113632946A (en) | Sweet potato microwave sweet potato crisp chips and production process thereof | |
| CN110301580A (en) | The preparation method of multifilament homovitamin nutritive millet flour | |
| CN110973489A (en) | Stomach-nourishing spleen-tonifying fresh pressed rice and processing method thereof | |
| CN114847474B (en) | Preparation method of large lily puffed food | |
| CN114568638A (en) | Freeze-dried red bean and five-cereal porridge and preparation method thereof | |
| CN111557418A (en) | Preparation method of low-temperature fried glutinous rice banana slices | |
| CN107223869A (en) | A kind of purple rice Zongzi and its processing technology | |
| CN110810787A (en) | Instant wisteria fruit kernels | |
| CN111034956A (en) | Preparation process of acerola cherry powder with anti-aging and beauty maintaining effects | |
| CN105495458A (en) | Chinese yam puree convenient food and preparation method thereof | |
| CN110537689A (en) | Mashed Chinese yam with good freeze-thaw stability and preparation method thereof | |
| CN115644377B (en) | Preparation method of chocolate apple crisp |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200417 |
|
| RJ01 | Rejection of invention patent application after publication |