CN111296789A - Method for preparing apple crisp chips by microwave vacuum drying - Google Patents
Method for preparing apple crisp chips by microwave vacuum drying Download PDFInfo
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- CN111296789A CN111296789A CN202010096009.2A CN202010096009A CN111296789A CN 111296789 A CN111296789 A CN 111296789A CN 202010096009 A CN202010096009 A CN 202010096009A CN 111296789 A CN111296789 A CN 111296789A
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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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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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
- 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
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
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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
- 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
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- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for making apple crisp chips by microwave vacuum drying, which comprises the following steps: apple pretreatment, color protection, freezing, microblog vacuum drying and cooling packaging. The method improves the crispness and taste of the product, and has the advantages of simple preparation process, short processing time, low production cost, and the prepared apple chips have strong fruity flavor, flat shape, crisp texture, and good nutrition and taste.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for making apple chips by microwave vacuum drying.
Background
The apple is the king of fruits, is rich in nutrition, contains rich crude fiber, also provides vitamins, mineral substances and physiological active ingredients necessary for human bodies, and is a green food loved by people. The apples are mainly eaten by fresh food, and along with the development of food processing technology and the requirement of diversified lives of people, the apples in the market are added with a lot of products, such as apple jam, apple cans, apple juice, dehydrated apples, apple chips and the like, wherein the apple chips are high-grade leisure food which is nutritional, portable and popular, and are more and more popular with people.
At present, the processing technology of the apple crisp chips mainly focuses on two aspects of the frying, drying and puffing technology and the non-frying, drying and puffing technology of the apples, and focuses on the development of the original taste apple crisp chips. The frying and drying process mainly comprises two processes, namely a traditional high-temperature frying process and an improved low-temperature vacuum frying process. Because the high-temperature frying easily generates carcinogenic substances, the process method is eliminated, most manufacturers adopt a low-temperature vacuum frying process, but with the improvement of health consciousness of people, the consumption of 'three-high food' adopts a careful attitude, and a non-fried drying and puffing process method is promoted. The non-fried drying mainly comprises a vacuum freeze drying process method, a pressure difference puffing drying process method, a vacuum low-temperature drying process method, a microwave drying process method and the like. The vacuum freeze drying process and the pressure difference puffing drying process have high energy consumption, high product cost and difficult reduction of selling price, and can only be positioned in high-end consumer groups. The vacuum low-temperature drying process and the microwave drying process are inferior to the vacuum freeze drying process and the differential pressure puffing drying process in product quality, so that the product is low in crispness and flexible in taste, and consumption and sales popularization are affected.
Disclosure of Invention
The invention aims at the technical defects and provides a method for making apple chips by microwave vacuum drying.
The invention aims to provide a method for making apple crisp chips through microwave vacuum drying, which specifically comprises the following steps:
(1) pretreatment of apples: selecting fresh apples without diseases and mildew, cleaning, peeling and removing kernels;
(2) slicing: cutting the pretreated apples into apple slices with the thickness of 5-8 mm or apple strips with the width of 10-15 mm by using a slicer;
(3) color protection: immediately putting the cut apple slices into the composite color protection liquid, and soaking for 25-30 min; the composite color protection liquid consists of ascorbic acid, sodium ascorbate and citric acid (or citric acid monohydrate), and the mass ratio of the composite color protection liquid is as follows: 0.1-0.3% ascorbic acid, 0.05-0.1% sodium ascorbate, 0.05-0.1% citric acid (or citric acid monohydrate), and the balance purified water; .
(4) Freezing: draining water from the color-protected apple slices, dishing, wherein the apple slices are flatly laid in a single layer and cannot be overlapped when dishing, a certain gap is reserved between the apple slices, and immediately entering a freezer for freezing at the freezing temperature of-18 ℃ for 8-12h after dishing;
(5) microwave vacuum drying: putting the frozen apple slices and the tray into a microwave vacuum dryer for drying, wherein the drying process program of the microwave vacuum dryer is set as four stages: the drying temperature of the first stage is 55-60 ℃, the drying time is 30-45min, the drying temperature of the second stage is 60-65 ℃, the drying time is 10-20min, the drying temperature of the third stage is 65-70 ℃, the drying time is 10-20min, the drying temperature of the fourth stage is 70-75 ℃, and the drying time is 10-20 min; in the whole drying process, the vacuum degree is started by microwave to be-70 kPa, and the drying vacuum degree is-77 to-79 kPa; (6) cooling and packaging: and naturally cooling the dried apple slices to room temperature, and carrying out damp-proof packaging to obtain the apple crisp chips.
Preferably, the microwave vacuum drying conditions in the step (5) are as follows: putting the frozen apple slices and the tray into a microwave vacuum dryer for drying, wherein the drying process program of the microwave vacuum dryer is set as four stages: the drying temperature of the first stage is 55-60 ℃, the drying time is 30min, the drying temperature of the second stage is 60-65 ℃, the drying time is 20min, the drying temperature of the third stage is 65-70 ℃, the drying time is 15min, the drying temperature of the fourth stage is 70-75 ℃, and the drying time is 20 min; in the whole drying process, the vacuum degree of microwave starting is-70 kPa, and the drying vacuum degree is-77 to-79 kPa.
Preferably, the microwave vacuum drying conditions in the step (5) are as follows: putting the frozen apple slices and the tray into a microwave vacuum dryer for drying, wherein the drying process program of the microwave vacuum dryer is set as four stages: the drying temperature of the first stage is 55-60 ℃, the drying time is 45min, the drying temperature of the second stage is 60-65 ℃, the drying time is 20min, the drying temperature of the third stage is 65-70 ℃, the drying time is 10min, the drying temperature of the fourth stage is 70-75 ℃, and the drying time is 20 min; in the whole drying process, the vacuum degree of microwave starting is-70 kPa, and the drying vacuum degree is-77 to-79 kPa.
The second purpose of the invention is to provide the apple crisp chips prepared by the method.
According to the method for making the apple chips through microwave vacuum drying, provided by the invention, a freezing process is introduced to replace a hot air pre-drying and moisture equalizing process, the crispness of the product is improved, the taste of the product is improved, the making process is simple, and the method only comprises the processes of apple pretreatment, slicing, color protection, freezing, microwave vacuum drying and cooling packaging. The color protection step can effectively prevent the apple slices from browning, so that the apple crisp slices keep the peculiar faint yellow of apple pulp; through freezing, the defects that the dried apple slices are not frozen and the dried apple slices are not dry and deformed and the mouth feel is flexible are solved, and the apple chips are endowed with fluffy texture and crisp mouth feel. The method provided by the invention takes 85-120 minutes in the microwave vacuum drying process, greatly shortens the processing time and reduces the production cost.
The apple chips prepared by the method for preparing the apple chips through microwave vacuum drying provided by the invention have the advantages of strong fruit flavor, flat and smooth shape, crisp texture, and delicious nutrition, and the determination of the nutritional ingredients shows that: 1.6g/100g of protein, 0.8g/100g of fat, 1451KJ/100g of energy, 73.5g/100g of carbohydrate, 50mg/100g of sodium, 61.4mg/100g of vitamin C and 18.1g/100g of dietary fiber.
The invention adopts the microwave vacuum drying process to prepare the apple chips, greatly shortens the drying and puffing time, reduces the production cost of products, reduces the pre-drying process and the moisture equalizing process, improves the production efficiency, and the prepared apple chips have strong fruit flavor, smooth slices, crisp texture and delicious nutrition.
Detailed Description
In order to better illustrate the content of the invention, the following examples are given in detail to protect the right of the invention, but not limited to the following examples.
The reagents used in the following examples are commercially available.
Example one
A method for making apple crisp by microwave vacuum drying technology comprises the following processing steps:
(1) pretreatment of apples: selecting fresh apples without diseases and mildew, cleaning, peeling and removing kernels;
(2) slicing: cutting the processed apple into 5 mm thick apple slices by a slicer;
(3) color protection: immediately putting the cut apple slices into the composite color protection liquid, and soaking for 25-30 min; the composite color protection liquid consists of ascorbic acid, sodium ascorbate and citric acid, and the mass ratio of the composite color protection liquid is as follows: 0.1% ascorbic acid, 0.1% sodium ascorbate, 0.1% citric acid, and the balance purified water;
(4) freezing: draining water from the color-protected apple slices, dishing, wherein the apple slices are tiled in a single layer and cannot be overlapped during dishing, a certain gap is reserved between the slices, and the apple slices immediately enter a freezer for freezing at the temperature of 18 ℃ below zero for 8-12h after dishing;
(5) microwave vacuum drying: putting the frozen apple slices and the tray into a microwave vacuum dryer for drying, wherein the drying process program of the microwave vacuum dryer is set as four stages: the drying temperature of the first stage is 55-60 ℃, the drying time is 30min, the drying temperature of the second stage is 60-65 ℃, the drying time is 20min, the drying temperature of the third stage is 65-70 ℃, the drying time is 15min, the drying temperature of the fourth stage is 70-75 ℃, and the drying time is 20 min. The vacuum degree of microwave starting is-70 kPa, and the vacuum degree of drying is-77 to-79 kPa;
(6) cooling and packaging: and (4) taking the dried apple slices out of the furnace, naturally cooling for 20-30min, and carrying out damp-proof packaging to obtain the apple crisp chips.
Example two
A method for making apple crisp by microwave vacuum drying technology comprises the following processing steps:
(1) pretreatment of apples: selecting fresh apples without diseases and mildew, cleaning, peeling and removing kernels;
(2) slicing: cutting the processed apple into apple slices with the thickness of 8 mm by using a slicing machine;
(3) color protection: immediately putting the cut apple slices into the composite color protection liquid, and soaking for 25-30 min; the composite color protection liquid consists of ascorbic acid, sodium ascorbate and citric acid monohydrate, and the mass ratio of the composite color protection liquid is as follows: 0.3% ascorbic acid, 0.05% sodium ascorbate, 0.1% citric acid monohydrate, the balance purified water;
(4) freezing: draining water from the color-protected apple slices, dishing, wherein the apple slices are tiled in a single layer and cannot be overlapped during dishing, a certain gap is reserved between the apple slices, and the apple slices immediately enter a freezer for freezing at the temperature of 18 ℃ below zero for 8-2h after dishing;
(5) microwave vacuum drying: putting the frozen apple slices and the tray into a microwave vacuum dryer for drying, wherein the drying process program of the microwave vacuum dryer is set as four stages: the drying temperature of the first stage is 55-60 ℃, the drying time is 35min, the drying temperature of the second stage is 60-65 ℃, the drying time is 10min, the drying temperature of the third stage is 65-0 ℃, the drying time is 15min, the drying temperature of the fourth stage is 70-75 ℃, and the drying time is 20 min; the vacuum degree of microwave starting is-70 kPa, and the vacuum degree of drying is-77 to-79 kPa;
(6) cooling and packaging: and (4) taking the dried apple slices out of the furnace, naturally cooling for 20-30min, and carrying out damp-proof packaging to obtain the apple crisp chips.
EXAMPLE III
A method for making apple crisp by microwave vacuum drying technology comprises the following processing steps:
(1) pretreatment of apples: selecting fresh apples without diseases and mildew, cleaning, peeling and removing kernels;
(2) slicing: cutting the processed apples into 10 mm wide apple strips by a slicer;
(3) color protection: immediately putting the cut apple slices into the composite color protection liquid, and soaking for 25-30 min; the composite color protection liquid consists of ascorbic acid, sodium ascorbate and citric acid, and the mass ratio of the composite color protection liquid is as follows: 0.3% ascorbic acid, 0.1% sodium ascorbate, 0.05% citric acid, and the balance purified water;
(4) freezing: draining water from the color-protected apple slices, dishing, wherein the apple slices are tiled in a single layer and cannot be overlapped during dishing, a certain gap is reserved between the slices, and the apple slices immediately enter a freezer for freezing at the temperature of 18 ℃ below zero for 8-12h after dishing;
(5) microwave vacuum drying: putting the frozen apple slices and the tray into a microwave vacuum dryer for drying, wherein the drying process program of the microwave vacuum dryer is set as four stages: the drying temperature of the first stage is 55-60 ℃, the drying time is 40min, the drying temperature of the second stage is 60-65 ℃, the drying time is 15min, the drying temperature of the third stage is 65-70 ℃, the drying time is 20min, the drying temperature of the fourth stage is 70-75 ℃, and the drying time is 10 min; the vacuum degree of microwave starting is-70 kPa, and the vacuum degree of drying is-77 to-79 kPa;
(6) cooling and packaging: and (4) taking the dried apple slices out of the furnace, naturally cooling for 20-30min, and carrying out damp-proof packaging to obtain the apple crisp chips.
Example four
A method for making apple crisp by microwave vacuum drying technology comprises the following processing steps:
(1) pretreatment of apples: selecting fresh apples without diseases and mildew, cleaning, peeling and removing kernels;
(2) slicing: and (3) cutting the processed apples into 15 mm wide apple strips by using a slicer:
(3) color protection: immediately putting the cut apple slices into the composite color protection liquid, and soaking for 25-30 min; the composite color protection liquid consists of ascorbic acid, sodium ascorbate and citric acid monohydrate, and the mass ratio of the composite color protection liquid is as follows: 0.2% ascorbic acid, 0.1% sodium ascorbate, 0.1% citric acid monohydrate, and the balance purified water;
(4) freezing: draining water from the color-protected apple slices, dishing, wherein the apple slices are tiled in a single layer and cannot be overlapped during dishing, a certain gap is reserved between the slices, and the apple slices immediately enter a freezer for freezing at the temperature of 18 ℃ below zero for 8-12h after dishing;
(5) microwave vacuum drying: putting the frozen apple slices and the tray into a microwave vacuum dryer for drying, wherein the drying process program of the microwave vacuum dryer is set as four stages: the drying temperature of the first stage is 55-60 ℃, the drying time is 45min, the drying temperature of the second stage is 60-65 ℃, the drying time is 20min, the drying temperature of the third stage is 65-70 ℃, the drying time is 10min, the drying temperature of the fourth stage is 70-75 ℃, and the drying time is 20 min; the vacuum degree of microwave starting is-70 kPa, and the vacuum degree of drying is-77 to-79 kPa;
(6) cooling and packaging: and (4) taking the dried apple slices out of the furnace, naturally cooling for 20-30min, and carrying out damp-proof packaging to obtain the apple crisp chips.
Claims (6)
1. A method of making apple crisps by microwave vacuum drying, characterized in that said method comprises the steps of:
(1) pretreatment of apples: peeling and removing core of fresh apple, and cutting into 5-8 mm thick slices or 10-15 mm wide strips;
(2) color protection: putting the apple slices into the composite color protection liquid, and soaking for 25-30 min; the composite color protection liquid comprises the following components in percentage by mass: 0.1-0.3% ascorbic acid, 0.05-0.1% sodium ascorbate, 0.05-0.1% citric acid, and the balance purified water;
(3) freezing: draining off water from the color-protected apple slices, flatly paving the apple slices in a single layer, and dishing the apple slices at the temperature of minus 18 ℃ for 8 to 12 hours;
(4) microwave vacuum drying: putting the frozen apple slices into a microwave vacuum dryer, and performing microwave vacuum drying in four stages, wherein the drying temperature of the first stage is 55-60 ℃, the drying time is 30-45min, the drying temperature of the second stage is 60-65 ℃, the drying time is 10-20min, the drying temperature of the third stage is 65-70 ℃, the drying time is 10-20min, the drying temperature of the fourth stage is 70-75 ℃, and the drying time is 10-20 min; in the whole drying process, the vacuum degree is started by microwave to be-70 kPa, and the drying vacuum degree is-77 to-79 kPa;
(5) cooling and packaging: and (4) cooling the dried apple slices to room temperature, and carrying out damp-proof packaging.
2. The method for making apple crisps by microwave vacuum drying as claimed in claim 1, characterized in that the composition and mass ratio of the composite color-protecting liquid are: 0.1% ascorbic acid, 0.1% sodium ascorbate, 0.1% citric acid, and the balance purified water.
3. The method for making apple crisps by microwave vacuum drying as claimed in claim 1, characterized in that the composition and mass ratio of the composite color-protecting liquid are: 0.2 percent of ascorbic acid, 0.1 percent of sodium ascorbate, 0.1 percent of citric acid and the balance of purified water.
4. The method for making apple crisp by microwave vacuum drying according to claim 1, wherein the microwave vacuum drying in step (4) is carried out in four stages, namely, the first stage drying temperature is 55-60 ℃, the drying time is 30min, the second stage drying temperature is 60-65 ℃, the drying time is 20min, the third stage drying temperature is 65-70 ℃, the drying time is 15min, and the fourth stage drying temperature is 70-75 ℃, and the drying time is 20 min.
5. The method for making apple crisp by microwave vacuum drying according to claim 1, wherein the microwave vacuum drying in step (4) is carried out in four stages, namely, the first stage drying temperature is 55-60 ℃, the drying time is 45min, the second stage drying temperature is 60-65 ℃, the drying time is 20min, the third stage drying temperature is 65-70 ℃, the drying time is 10min, and the fourth stage drying temperature is 70-75 ℃, and the drying time is 20 min.
6. An apple crisp made by microwave vacuum drying, characterized in that the apple crisp is made by the method of any one of claims 1 to 5.
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| CN107232537A (en) * | 2017-05-27 | 2017-10-10 | 陇东学院 | A kind of production method of salubrious local flavor health-care apple crisp chip |
| CN107712710A (en) * | 2017-08-22 | 2018-02-23 | 柳州市美食联盟协会 | A kind of processing method of apple crisp slices |
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2020
- 2020-02-17 CN CN202010096009.2A patent/CN111296789A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101869133A (en) * | 2010-06-11 | 2010-10-27 | 北京市农林科学院 | Method for preparing peach crisps by microwave vacuum drying |
| CN101991070A (en) * | 2010-10-22 | 2011-03-30 | 陕西科技大学 | Color protection and combined drying method of apple chips |
| CN102613372A (en) * | 2011-11-08 | 2012-08-01 | 江苏省农业科学院 | Processing method of microwave puffed apple crisps |
| CN102894303A (en) * | 2012-10-18 | 2013-01-30 | 江南大学 | Method for improving brittleness of crispy fruit slices and preventing adhesion through combining high vacuum with negative pressure pulse microwave drying |
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| CN104222887A (en) * | 2014-08-27 | 2014-12-24 | 中华全国供销合作总社济南果品研究院 | Preparation method of whole apple powder |
| CN104872564A (en) * | 2015-04-27 | 2015-09-02 | 沈阳农业大学 | Preparation method of non-fried puffed Hanfu apple crisp slices |
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Application publication date: 20200619 |