CN112438376A - High-flavonoid apple crisp chips and preparation method thereof - Google Patents
High-flavonoid apple crisp chips and preparation method thereof Download PDFInfo
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- CN112438376A CN112438376A CN201910831581.6A CN201910831581A CN112438376A CN 112438376 A CN112438376 A CN 112438376A CN 201910831581 A CN201910831581 A CN 201910831581A CN 112438376 A CN112438376 A CN 112438376A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
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- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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- 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
Abstract
The invention provides a method for preparing high-flavonoid apple crisp chips, which comprises the following steps: 1) peeling the high flavonoid apple, removing seeds, removing seed nests, and cutting into apple slices; 2) carrying out anti-browning treatment on the apple slices pretreated in the step 1); 3) pre-freezing the apple slices subjected to the anti-browning treatment in the step 2); 4) and (3) sublimating and drying the pre-frozen apple slices in the step 3). The high flavonoid apple crisp chips prepared by the vacuum freeze drying technology not only can well keep the color and the shape of the apples, but also can reduce the loss of nutritional and health-care components in the apples.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to high-flavonoid apple crisp chips and a preparation method thereof.
Background
The homology of medical food, nutrition and health has become a consensus of people. China is a big apple producing country, most apples are sold fresh, the proportion of the apples used for processing is low, and high-quality special processing varieties are lacked. In recent years, people have increased demand for leisure food, and fresh apples are processed into dried flat apples, so that the demand of people can be met, and the dried flat apples can be stored conveniently. The dried apples on the market are mostly prepared by methods such as high-temperature baking, frying and the like, so that the color and the shape of the dried apples are greatly changed, and the loss of nutritional and health-care ingredients is also caused.
Aiming at the problem of lack of high-quality processing special varieties in production, a subject group firstly proposes the concept of 'functional (high flavonoid) apples' and a breeding thought thereof, constructs a hybrid segregation population by taking Xinjiang red-pulp apples rich in health-care components such as flavonoid and the like as male parents, utilizes patent technologies (authorized) of 'three-selection two-early one-promotion apple breeding method', 'fruit tree multi-source quality breeding method' and 'easily-colored apple variety breeding method' developed by the subject group to breed new red-pulp apples such as Meihong (fresh food processing dual-purpose type), Manhong (processing special type) and the like from F2 generation within 12 years, and passes the examination of the Shandong forest examination committee in 2018. The content of flavonoids in Meihong and Manhong apple fruits is 11.26mg g-1、13.9mg·g-1The apple is red, crisp, sour and sweet, and is a new high-quality processed apple variety.
The new red-pulp apple variety bred by the subject group is free from bagging, the production cost is saved, the pulp is full red, and the red-pulp apple variety is sour, sweet and delicious, has nutritional and health-care values and has large market potential; the processing performance is excellent, series products such as fruit juice, fruit wine, fruit slices, preserved fruits and the like can be researched and developed, abundant and various product choices are provided for consumers, and special apple towns are manufactured by combining travel and sightseeing picking, so that the integration development of two industries and three industries is realized, the expected targets of enterprise synergy, income increase of farmers, prosperous industry and countryside revival are realized.
Disclosure of Invention
The invention aims to provide a method for preparing high-flavonoid apple crisp chips.
The method for preparing the high flavonoid apple crisp chips comprises the following steps:
1) peeling the high flavonoid apple, removing seeds, removing seed nests, and cutting into apple slices;
2) carrying out anti-browning treatment on the apple slices pretreated in the step 1);
3) and (3) carrying out vacuum freeze drying treatment on the apple slices subjected to the anti-browning treatment in the step 2).
In the step 1) of the method, the high flavonoid apple can be a red-pulp apple, specifically a beautiful red apple or a full red apple;
the thickness of the apple slices can be 3-5 mm.
In step 2), the anti-browning treatment is performed by: and putting the cut apple slices into VC solution with the mass percentage of 0.5-1.0% (specifically 0.5%) for soaking for 30-60min (specifically 30min) to avoid oxidative discoloration of the apples.
In the step 3), the vacuum freeze-drying treatment comprises two steps of pre-freezing and sublimation drying of the pre-frozen apple slices.
The pre-freezing operation comprises the following steps: flatly spreading the apple slices subjected to the browning prevention treatment in the step 2) into a drying tray, putting the apple slices and the drying tray into a freezing bin, inserting a temperature measuring probe into the center of the apple slices, carrying out quick freezing, freezing the apple slices until the temperature of the center of the apple slices is (-20 ℃) to (-25 ℃), keeping the temperature for 1-2 hours to completely freeze the apple slices firmly, and then carrying out sublimation drying;
the operation of sublimation drying is as follows: placing the pre-frozen apple slices into a vacuum freeze dryer and covering the vacuum freeze dryer with a cover to ensure that the cover is sealed to prevent vacuum failure; turning on the switch of the vacuum freeze dryer, and turning on the vacuum and refrigeration switch, the refrigeration temperature is (-35 deg.C) - (45 deg.C), the vacuum degree is 20Pa-100Pa, and keeping for 48-54 hr.
In the process of the optimal process for preparing the high-flavonoid apple crisp chips by the vacuum freeze drying technology, parameters in the operation of fruit chip thickness, browning prevention, pre-freezing and sublimation drying are groped. The thickness of the fruit slices is set to be 3mm, 5mm, 7mm, 10mm, 12mm and 15mm, the concentration of VC solution in the anti-browning process is set to be 0.1%, 0.3%, 0.5%, 0.7%, 1.0%, 1.2% and 1.5%, the soaking time is set to be 15min, 30min, 45min, 60min, 75min and 90min, the freezing temperature of the fruit slices is set to be-10 ℃, 15 ℃,20 ℃, 25 ℃ and 30 ℃, the temperature of sublimation drying is set to be-25 ℃, 30 ℃, 35 ℃, 40 ℃,45 ℃ and 50 ℃, and the vacuum degree is kept for 30h, 36h, 42h, 48h, 54h, 60h, 66h and 72 h.
As a result, it was found that: only when the thickness of the apple slices is 3-5mm, the cut apple slices are put into VC solution with the mass percentage of 0.5-1.0 percent (specifically 0.5 percent) to be soaked for 30-60min, the apple slices are frozen until the center temperature of the apple slices is (-20 ℃) to (-25 ℃), the refrigeration temperature of a vacuum freeze dryer is (-35 ℃) to (-45 ℃), the vacuum degree is 20Pa to 100Pa, and the dried fruits prepared when the fruits are kept for 48-54 hours can keep the most nutrient components, the dried fruits have crisp mouthfeel, the lowest shrinking degree and good appearance, the best browning prevention effect and attractive color and the like. The fruit slices made outside the range of the technological parameters have high browning degree, less nutrition retention, dry fruit shrinkage and poor taste.
The vacuum freeze drying is realized by a multifunctional vacuum freeze dryer, and the structure of the multifunctional vacuum freeze dryer is shown in Chinese patent 201811416122.3, application date 2018.11.26.
The dryer combines the rapid liquid nitrogen refrigeration and the continuous refrigeration of the refrigerating unit, can greatly improve the freeze-drying effect of the product, improves the product quality and reduces the energy consumption.
The method can further comprise taking out apple slices after vacuum freeze drying to remove impurity-containing products; and finally, carrying out vacuum packaging and storage on the qualified apple slices.
The application of the vacuum freeze drying process in the preparation of the high flavonoid apple crisp also belongs to the protection scope of the invention.
The vacuum freeze drying sequentially comprises two steps of pre-freezing and sublimation drying, wherein the pre-freezing temperature can be-20-25 ℃, and the time can be 1-2 hours;
the sublimation drying temperature can be (-35 ℃) - (45 ℃), the vacuum degree can be 20Pa-100Pa, the time can be 48-54 hours, and the specific parameters are as follows: the temperature is 35 ℃ below zero, the vacuum degree is 25Pa, and the time is 48 hours.
The high flavonoid apple crisp chips prepared by the method also belong to the protection scope of the invention.
The high flavonoid apple crisp chips prepared by the method are spongy in appearance, slightly shrunk, attractive in color and rosy; no peculiar smell, and the faint scent of the original fruit is kept; the taste is sour and sweet, and the flavor is excellent.
The total phenol content of the high flavonoid apple crisp chips can be as follows: 10.026-11.537mg/g, the flavonoid content can be: 33.388-35.872mg/g, the anthocyanin content can be: 0.786-0.889mg/g, antioxidant capacity of 6978.890-7001.330umol/l, and Vc content of: 38.593-40.915mg/100g, soluble protein content can be: 0.126-0.135ug/g, the content of reducing sugar can be: 611.000-630.000mg/g, the malic acid content can be: 0.125-0.141mmol/100 g.
Therefore, according to the concept of 'intellectualization, pure nature and no addition', processing equipment such as a vacuum freeze dryer, a multifunctional vacuum drying and baking machine and the like is developed, and technical support is provided for research and development of products such as fruit slices, preserved fruits and the like.
The high flavonoid apple crisp chips prepared by the vacuum freeze drying technology not only can well keep the color and the shape of the apples, but also can reduce the loss of nutritional and health-care components in the apples. In recent years, the consumption of the dried apples in China is obviously increased due to the fact that the dried apples contain nutrient and health-care ingredients such as flavonoid (anthocyanin), amino acid and mineral elements which are necessary for human bodies and the like.
The high-flavonoid apple crisp chips are prepared by taking a new high-flavonoid apple variety 'Meihong' as a processing raw material, and the apple pulp is full red, rich in flavonoid and other health-care components, crisp in pulp, sour, sweet and delicious, unique in flavor and suitable for fresh food processing.
The high flavonoid apple crisp chips developed by the experiment are processed by vacuum freeze drying equipment developed by subject groups, nutritional health-care ingredients such as flavonoid, vitamin C and the like in the high flavonoid apple fruits can be stored to the maximum degree by utilizing the vacuum freezing technology, and the product has crisp, sour and sweet mouthfeel, is purely natural, is not added, is a healthy leisure food suitable for people of all ages, and has an unlimited market prospect.
Drawings
FIG. 1 shows a new high flavonoid apple variety 'Meihong'.
FIG. 2 shows a high flavonoid apple crisp prepared according to the example of the present invention.
Fig. 3 shows freeze-dried apple dried in the form of "Fanxian" love in market.
Fig. 4 shows dried Fuji apples prepared by the method of the present invention.
Detailed Description
The present invention will be described below with reference to specific examples, but the present invention is not limited thereto.
The experimental methods used in the following examples are all conventional methods unless otherwise specified; reagents, biomaterials, etc. used in the following examples are commercially available unless otherwise specified.
In the quantitative tests in the following steps, three repeated experiments are set, and the results are averaged.
The sources of the beautiful red apples in the following examples are shown in [1] Wang nan, Liu Wen Jun, Wang Itong, xu Hai Feng, hong Cheng, Yang Guang, Wu Shu Jing, Zhang Zong Ying, Chen Xueshuan, a new variety of high flavonoid apples, 'Mei hong' [ J ] Horticulture, 2018,45(S2):2705 and 2706.
The following examples show that the freeze-dried Fuji apple with Fangxin love sold in the market is a product of responsibility company Limited in Jinniu industry of Zhengning county, the trade name of the freeze-dried Fuji apple with Fangxin love is dried, and the preparation raw material is Fuji apple
Examples
The method comprises the following steps:
pretreatment: selecting fresh red apples, and brushing foreign matters and impurities on the surfaces of the apples in clean water. Peeling and removing seeds of fructus Mali Pumilae, and cutting into 3-5mm thick slices.
Step two:
and (3) browning prevention treatment: soaking the cut apple slices in 0.5% VC solution for 30min to prevent the apple from oxidation and discoloration, and spreading the cut apple slices in a drying tray.
Step three:
pre-freezing: putting the apple slices and the drying tray into a freezing bin, inserting a temperature measuring probe into the center of the apple slices, and performing quick freezing. Freezing the apple slices until the central temperature of the apple slices is-20-25 ℃, keeping the temperature for 1-2h to completely freeze the apple slices, and then transferring to sublimation drying. The pre-freezing is to solidify the free water of the material, endow the dried product with the same shape as the dried product, and prevent the dried apple from foaming, shrinking and the like in the drying process.
Step four:
sublimation drying: and putting the frozen apple slices into a vacuum freeze dryer, and covering the vacuum freeze dryer to ensure that the vacuum freeze dryer is closed to prevent vacuum failure. And opening a switch of the vacuum freeze dryer, and opening a vacuumizing and refrigerating switch, wherein the refrigerating temperature is-35 ℃, the vacuum degree is 25Pa, and the vacuum freeze dryer is kept for 48 hours.
Step four:
and (3) post-treatment: after vacuum freeze-drying is finished, taking out the apple slices and removing products with impurities. And taking care not to dry break the apple to produce a powder. And finally, carrying out vacuum packaging on the apple chips, and storing the apple chips under proper conditions.
Comparative example 1
Comparing the commercial freeze-dried apple slices with the high flavonoid apple chips prepared in the examples in terms of sensory evaluation and nutrient content
TABLE 1 nutrient composition table of high flavonoid apple crisp and Fuji Freeze dried apple
TABLE 2 sensory evaluation of high flavonoid apple crisps and Fangxin Fuji Freeze dried apples
Comparing the sensory evaluation and the nutrient content of the commercially available dry apple slices with the high-flavonoid apple slices prepared in the examples, the apple slices prepared in the examples are superior to the commercially available dry apple slices with the aroma heart, especially the nutritional and health-care ingredients such as total phenols, flavonoids and anthocyanins are obviously higher than those of the commercially available dry apple slices, so that the strong requirements of people on nutrition and health are met.
Comparative example 2
The Fuji apple crisp slices prepared by the method are compared with the high-flavonoid apple crisp slices prepared in the examples in the aspects of sensory evaluation and nutrient content
Nutritional and health component detection
The fuji apple crisps prepared by the method of the present invention (control), the vacuum freeze-dried (mauve) apple crisps prepared in the examples (high flavonoid apple crisps) were tested for total phenols, flavonoids, anthocyanins, VC, soluble proteins, reducing sugars, titratable acid content, and antioxidant capacity, etc.
TABLE 3 nutrient content Table of high flavonoid and Fuji Freeze dried apple chips
Sensory evaluation of high flavonoid apple chips
TABLE 4 sensory evaluation of high flavonoid apple chips and Fuji Freeze dried apple chips
The Fuji apple crisp chips (contrast) prepared by the method and the vacuum freeze-dried (beautiful red) apple crisp chips (high-flavonoid apple crisp chips) prepared in the examples are subjected to nutritional value and sensory evaluation, and the comparison shows that the Fuji apple crisp chips prepared in the examples are superior to the Fuji freeze-dried apple dried chips prepared by the method in terms of nutrient substances and sensory evaluation, particularly, the nutritional and health-care ingredients such as total phenols, flavonoids, anthocyanins and the like are obviously higher than those of commercial apple dried chips, so that the strong requirements of people on nutrition and health are met.
(I) detection method
1. Total phenol content detection method
Sample preparation: grinding dried fruits with liquid nitrogen into powder, weighing 10g of dried fruit powder, adding 50mL of 80% acetone, leaching at 4 ℃ for 2h, filtering, adding 50mL of 80% acetone into residues, leaching for 1h, and filtering. Removing acetone by rotary evaporation at 40 deg.C to obtain residue of 5000 r.min-1Centrifuged, and the supernatant was taken up in a 20mL volumetric flask with deionized water.
And (3) total phenol content determination: FC method 1ml filtrate added 1ml FC reagent, added 3ml 7.5% Na2CO3After adding 5ml of water to react for 30-60min, the absorbance is measured at 765 nm. And taking gallic acid as a standard substance to make a standard curve.
2. Flavonoid content detection method
Sample preparation: 1g of dried fruits are taken, added with liquid nitrogen and ground, added with 10ml of 65 percent precooled ethanol and evenly mixed, leached for 4 hours in the dark at 4 ℃, and then centrifuged for 20min at 12000 g.
And (3) measuring the content of flavonoid: 0.5ml of the supernatant was aspirated into test tubes, and the supernatant was separated in order1mL of 5% NaOH, 1mL of 10% AL (NO) was added3)3、4mL 2molL-1NaOH, after standing for 15min, absorbance was measured at 510nm (blank control with 80% ethanol instead of supernatant). Taking rutin as standard sample to make standard curve, and finally expressing the content of flavonoid as mg rutin-1FW. Repeat 3 times.
3. Anthocyanin content detection method
Sample preparation: 0.5g of dried fruit is weighed out accurately (ground to powder) and 5ml of 1% precooled hydrochloric acid methanol is added and extracted 24h at 4 ℃ in the dark.
Determination of anthocyanin content: adding 4ml KCl buffer (ph is 1.0) and NaAc buffer (ph is 4.5) into 1ml of extractive solution, mixing, standing, and extracting at 4 deg.C in dark for 15 min. (4) Centrifuging at 8000r/min for 10min, and measuring absorbance at 510nm and 700 nm.
4. VC content detection method
Sample preparation: cutting 5g of dried fruits, adding 5ml of 2% oxalic acid, grinding into slurry in a mortar, pouring into a 100 ml volumetric flask, washing with 2% oxalic acid for several times, finally fixing the volume to the scale, fully mixing uniformly, filtering, discarding the initial few milliliters of filtrate, and decolorizing with kaolin if the filtrate is dark.
And (3) measuring the VC content:
(1) titration
Calibrating the concentration of the 2, 6-dichlorophenol indophenol solution:
measuring 1ml of standard vitamin C solution, adding 9ml of 1% oxalic acid into a 50ml conical flask, simultaneously measuring 10ml of oxalic acid into another 50ml conical flask as a blank control, and titrating with calibrated 2, 6-dichlorophenol indophenol until pink appears and does not fade for 15 seconds. The number of milliliters used was recorded and the number of milligrams of oxygen available to vitamin C per milliliter of 2, 6-dichlorophenol indophenol (K)
(2) And (3) determination of a sample:
taking 2 conical flasks with the volume of 50ml, respectively adding 10ml of filtrate, dripping the filtrate to the end point by using a calibrated 2, 6-dichlorophenol indophenol solution, keeping the solution for 15 seconds in reddish color until the solution does not fade, quickly titrating the solution in the whole process, not exceeding 2min, recording the results obtained by two titrations by using a blank titration method, and calculating an average value V10.
(3) Calculation of results
And (3) calculating the content of the vitamin C in each 100g of sample according to experimental data:
vitamin C (mg/100g sample) { (V1-V2) × K × V { (W × V3) } 100 { (V1-V2) } a/(W × V3) } a sample having a larger size than the original size
5. Soluble protein content detection method sample preparation:
0.5g of dried fruit is weighed into a precooled mortar, 0.05mol/l of ph7.8 phosphate buffer is added, and the mixture is ground into slurry on an ice bath, and the buffer is added to make the medium volume be 5 ml. The extract was centrifuged at 10000 rpm for 20 minutes and the supernatant was used for the assay.
Soluble protein content determination
Mu.l of the extract (enzyme solution) was added to 80. mu.l of 0.05M phosphate buffer (pH 7.8) (diluted to 0.1ml of the extract), and 2.9ml of Coomassie Brilliant blue solution was added thereto, and after 2min of reaction, OD595 was measured (adjusted to zero with 100. mu.l of the buffer and 2.9ml of Coomassie Brilliant blue as a control).
Calculating the protein content:
soluble protein content (mg/g) ═ C × VT)/(W × VS × 1000)
Drawing of standard curve
Preparing a standard curve of 0-100 mu g/ml: taking 6 test tubes, and preparing 1ml of serum albumin liquid with the concentration of 0-100 mu g/ml according to the data in the table 2. Accurately sucking 0.1ml of each prepared tube solution, respectively placing into 10ml test tubes with stoppers, adding 5ml Coomassie brilliant blue G-250 reagent, covering the stoppers, mixing in reverse for several times, standing for 2min, performing color comparison at 595nm, and drawing a standard curve.
TABLE 5 serum albumin solution of 0-100 μ g/ml
6. Reducing sugar content detection method sample preparation:
adding liquid nitrogen into 1g of dried fruits, grinding, placing in a test tube, and adding distilled water to a constant volume of 20 ml. Placing on a water bath kettle, carrying out water bath at 80 ℃ for 1h, and filtering to obtain filtrate for determining the content of reducing sugar.
And (3) determination of reducing sugar content:
5ml of the solution A is added into 5ml of the solution B, the solution B is placed into a 250ml triangular flask, 10ml of water is added, and a plurality of milliliters (about 23ml) of 5g/L standard glucose is added into a burette. Heating on an electric furnace until boiling, keeping slightly boiling for 2 minutes, adding 2 drops of 1% methylene blue solution, continuously adding glucose standard solution dropwise at the speed of 1 drop per two seconds while boiling, titrating with 5g/L standard glucose until blue disappears, and obtaining reddish brown precipitate and the end point of the solution is clear. The amount of glucose consumed was recorded as V0 and had to be completed within 1 min.
And (3) sample titration:
the feilin reagent was pipetted as above with 10ml of sample solution (predilution), 10ml of water and a few ml of 5g/L standard grape (about 23ml) from the burette, shaken well on an electric furnace and heated to boiling for 2min, 2 drops of 1% methylene blue were added and titration with glucose was continued until the blue color disappeared. The standard glucose volume consumed was recorded as V ml.
And (4) calculating a result:
content of reducing sugar (in terms of glucose) (g/ml) ═ Vo-V × 0.005 × 1/10 × n 7, titratable acid content detection method sample preparation:
adding liquid nitrogen into 1g of dried fruits, grinding, placing in a test tube, and adding distilled water to a constant volume of 20 ml. Placing on a water bath kettle, carrying out water bath at 80 ℃ for 1h, and filtering to obtain filtrate for determining the content of reducing sugar.
Calibrating the concentration of the NaOH solution:
accurately weighing 0.3g (accurate to 0.0001g) of standard potassium hydrogen phthalate dried to constant weight at 105-110 ℃, adding 50mL of freshly boiled cold distilled water, stirring to dissolve, adding two drops of phenolphthalein indicator, titrating with a prepared NaoH standard solution until the solution is reddish and does not fade for 30s, and recording the volume of the consumed sodium hydroxide standard solution (V1).
A blank control was also run, using water instead of sample solution, the same procedure was followed and the volume of 0.1mol/L sodium hydroxide standard titration solution consumed (V2) was recorded.
Calculating the concentration of the NaOH solution: c 1000/(V1-V2) 204.2
Determination of titratable acid content:
10ml (V0) of the filtrate was taken in an Erlenmeyer flask, 5-10 drops of phenolphthalein indicator were added, titrated with sodium hydroxide standard solution until a reddish shade of 30 seconds appeared and the fading was stopped, and the volume consumed V3 was recorded.
And (4) calculating a result:
titratable acidity (mmol/100g) [ (c × V3)/V0] × [20/m ] × 100
Malic acid percent [ (c V3 k)/V0] [20/m ] 100
k is the conversion coefficient of malic acid and is 0.067
8. Detection method of antioxidant capacity sample preparation:
grinding dried fruits with liquid nitrogen into powder, weighing 10g of dried fruit powder, adding 50mL of 80% acetone, leaching at 4 ℃ for 2h, filtering, adding 50mL of 80% acetone into residues, leaching for 1h, and filtering. Removing acetone by rotary evaporation at 40 deg.C to obtain residue of 5000 r.min-1Centrifuged, and the supernatant was taken up in a 20mL volumetric flask with deionized water.
Determination of antioxidant capacity:
adding the diluted solution (200ul) into 2.8ml of DPPH methanol solution, reacting for 30min under the condition of keeping out of the light, measuring the light absorption value at 517nm, replacing the sample with distilled water with the same volume as the control, and taking umol/g as a unit and Trolox as a standard sample to make a standard curve.
The result of the detection
The results of measuring the total phenols, flavonoids, anthocyanin, VC, soluble proteins, reducing sugars, titratable acid content, antioxidant capacity, and the like of the high-flavonoid apple chips were obtained by using the commercially available fuji freeze-dried apple chips (product of jinniu industries, llc, zheng county, having a trade name of "fuji" loving fuji) as a control, and are shown in table 3.
TABLE 6 nutrient composition table of high flavonoid apple crisp and Fuji Freeze dried apple
According to the table 6, the contents of total phenols, flavonoids, anthocyanins, Vc, soluble proteins and total acids in the high-flavonoid apple crisp chips are all higher than those of Fuji freeze-dried apple chips purchased in the market, and particularly, the nutritional ingredients such as the flavonoids, the total phenols and the anthocyanins are about 4 times of those of the Fuji apple chips, and researches show that the nutritional ingredients have good health care effects.
The phenolic substances and flavonoids are natural strong antioxidant, and have effects in inhibiting coronary heart disease and atherosclerosis, eliminating free radicals, resisting cancer, and promoting health. Anthocyanin is a flavonoid component, and has effects in scavenging free radicals in vivo, proliferating xanthophyll, resisting tumor, resisting cancer, resisting inflammation, inhibiting lipid peroxidation and platelet aggregation, preventing diabetes, reducing weight, and protecting vision.
The oxidation resistance of the high flavonoid apple crisp is obviously higher than that of the Fuji freeze-dried apple chips purchased in the market. Research shows that the antioxidation is an important step for preventing aging, and if the excessive oxidative free radicals can be eliminated, the antioxidation can prevent diseases caused by a plurality of free radicals and related to aging. Such as common cancers, arteriosclerosis, diabetes, cataracts, cardiovascular diseases, senile dementia, arthritis, etc., which are considered to be associated with free radicals. Supplementing food with high antioxidant capacity, enhancing antioxidant effect, reducing generation of free radicals or accelerating elimination of free radicals, resisting side effects of free radicals, and promoting health of sports shoes. Soluble protein is an important osmotic adjusting substance and nutrient substance, and the increase and accumulation of the soluble protein can improve the water retention capacity of cells and play a role in protecting living substances and biological membranes of the cells, so that the use of food rich in the soluble protein has important significance for the health of people.
VC can enhance human immunity, prevent cardiovascular diseases, cancer and other diseases, and has the functions of expelling toxin, detoxicating, beautifying and resisting oxidation.
With the increasing health awareness, people are also aware of the health hazards to humans from foods with high sugar content. The content of reducing sugar in the high-flavonoid apple crisp chips researched by the invention is lower than that of the fuji freeze-dried apples purchased in the market, and the high-flavonoid apple crisp chips are proper in sour-sweet proportion, sour and sweet in taste and excellent in flavor.
In a word, the high-flavonoid apple crisp chips developed by the invention not only have good taste and flavor, but also have nutrition and health care values, and can be popularized and applied as novel leisure food.
Claims (10)
1. A method for preparing high flavonoid apple crisp chips comprises the following steps:
1) peeling the high flavonoid apple, removing seeds, removing seed nests, and cutting into apple slices;
2) carrying out anti-browning treatment on the apple slices pretreated in the step 1);
3) and (3) carrying out vacuum freeze drying treatment on the apple slices subjected to the anti-browning treatment in the step 2).
2. The method of claim 1, wherein: in the step 1), the high flavonoid apple is a red-pulp apple;
the thickness of the apple slices is 3-5 mm.
3. The method according to claim 1 or 2, characterized in that: in the step 2), the operation of the anti-browning treatment is as follows: and (3) soaking the cut apple slices in 0.5-1.0 mass percent of VC solution for 30-60 min.
4. The method according to any one of claims 1-3, wherein: in the step 3), the vacuum freeze drying treatment comprises two steps of pre-freezing and sublimation drying of the pre-frozen apple slices.
5. The method of claim 4, wherein: the pre-freezing operation comprises the following steps: flatly paving the apple slices subjected to the browning prevention treatment in the step 2) in a drying tray, putting the apple slices and the drying tray into a freezing bin together, inserting a temperature measuring probe into the center of the apple slices, and performing quick freezing; freezing the apple slices to the center temperature of the slices (-20 deg.C) - (-25 deg.C), and maintaining at the temperature for 1-2 hr.
6. The method of claim 4, wherein: in the step 4), the operation of sublimation drying is as follows: putting the pre-frozen apple slices into a vacuum freeze dryer and covering the vacuum freeze dryer with a cover; turning on the switch of the vacuum freeze dryer, and turning on the vacuum and refrigeration switch, the refrigeration temperature is (-35 deg.C) - (45 deg.C), the vacuum degree is 20Pa-100Pa, and keeping for 48-54 hr.
7. The application of the vacuum freeze drying process in the preparation of the high flavonoid apple crisp chips.
8. Use according to claim 7, characterized in that: the vacuum freeze drying process sequentially comprises two steps of pre-freezing and sublimation drying, wherein the pre-freezing temperature is-20-25 ℃, and the time is 1-2 hours;
the sublimation drying temperature is (-35 deg.C) - (45 deg.C), the vacuum degree is 20Pa-100Pa, and the time is 48-54 hr.
9. The dried apple with high flavonoid content prepared by the method of any one of claims 1-6.
10. The high flavonoid apple crisp of claim 9, wherein: the total phenol content of the high flavonoid apple crisp chips is as follows: 10.026-11.537mg/g, the flavonoid content is: 33.388-35.872mg/g, and the anthocyanin content is as follows: 0.786-0.889mg/g, the antioxidant capacity of 6978.890-7001.330umol/l, and the Vc content of: 38.593-40.915mg/100g, soluble protein content: 0.126-0.135ug/g, the content of reducing sugar is: 611.000-630.000mg/g, the malic acid content is: 0.125-0.141mmol/100 g.
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| CN102125083A (en) * | 2010-01-20 | 2011-07-20 | 湖北新美香食品有限公司 | Processing method for performing vacuum freeze drying on apple |
| WO2011142593A2 (en) * | 2010-05-13 | 2011-11-17 | 한국식품연구원 | Method for making eco-friendly apple chips, and eco-friendly apple chips made using the method |
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Application publication date: 20210305 |