CN112617150B - Dragon fruit stem sandwich crisp chip and processing method thereof - Google Patents
Dragon fruit stem sandwich crisp chip and processing method thereof Download PDFInfo
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- CN112617150B CN112617150B CN202011517312.1A CN202011517312A CN112617150B CN 112617150 B CN112617150 B CN 112617150B CN 202011517312 A CN202011517312 A CN 202011517312A CN 112617150 B CN112617150 B CN 112617150B
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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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
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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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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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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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/38—Puffing or expanding by heating
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a dragon fruit stem sandwich crisp chip and a processing method thereof, comprising the following steps: selecting, protecting color, removing astringents, blanching, pre-freezing, decocting, embedding, shaping, puffing, flavoring and packaging. According to the processing method of the pitaya stem sandwich crisp chips, disclosed by the invention, a sandwich structure is formed by putting one pitaya stem crisp chip between two jasmine jam, so that the flavor of the crisp chips is increased, the pitaya stem sandwich crisp chips are aromatic in flavor, rich in taste, simple in processing technology and convenient to operate.
Description
[ field of technology ]
The invention relates to the technical field of deep processing of fruits, in particular to a dragon fruit stem sandwich crisp chip and a processing method thereof.
[ background Art ]
Pitaya (Pitaya) is a perennial plant of the genus Hylocereus of the family Cactaceae (Cactaceae), is a tropical and subtropical fruit tree integrating fruits, flowers, vegetables, health care and medicines, and is planted in large scale in Hainan, fujian, guangdong, guangxi, guizhou, yunnan and other provinces at present.
In the cultivation process of the dragon fruits, in order to improve the large fruit rate and the fruit quality, the dragon fruit branches are usually continuously trimmed, 1 main stem is reserved, so that 1 fruit is reserved on each stem, a large number of waste stems are generated, the treatment cost of the dragon fruit stems can be reduced, and the added value of the dragon fruit stems can be improved by reasonably developing and utilizing the dragon fruit stems. Researches show that the dragon fruit stem is rich in polysaccharide, flavone, polyphenol, amino acid, vitamin E, plant sterol and other compounds, has strong antioxidation capability, has unique curative effects on improving eyesight, reducing fire, preventing hypertension, cough and asthma, and has high development and utilization values.
The fruit and vegetable crisp chips are a newer product category in the leisure food market. The fruit and vegetable crisp chips are crisp in taste and suitable for people of all ages, not only preserve the purely natural color, nutrition and flavor of fresh fruits and vegetables, but also have the characteristics of low fat, low heat and high fiber, and the oil content is obviously lower than that of the traditional fried food and has no greasy feeling. Fruit and vegetable crisp chips are increasingly popular with consumers as novel high-grade nutritional leisure food. At present, researches on dragon fruit crisp chips, such as Chinese patent CN201310654343, disclose a dragon fruit crisp chip and a preparation method thereof, wherein the dragon fruit chip is pre-dried to a water content of 10-20% by a vacuum drying method, and then the dragon fruit chip is put into a puffing tank for puffing at a variable temperature and pressure difference, and the variable temperature and pressure difference puffing step comprises the following steps: stopping at 70-90deg.C for 5-10min, puffing while instantly reducing pressure to vacuum state, maintaining vacuum state for 1.5-3.5 hr at 60-80deg.C, cooling to 40-50deg.C, and maintaining for 15-45min. As another example, chinese patent CN201510066530 discloses a instant crisp slice of pitaya peel and a preparation method thereof, using pitaya pulp and pitaya peel as raw materials, comprising the following steps: slicing, separating pulp and peel, mixing pulp, deactivating enzyme, pre-puffing peel, shaping, quick-freezing, puffing fruit slices, etc. However, the technology adopts fresh dragon fruits as raw materials, peels and slices of the dragon fruits are puffed, and no way of utilizing the dragon fruit stems is involved.
In conclusion, the study and development of the pitaya stem sandwich crisp chip can solve the problems of low comprehensive utilization rate of the pitaya stem, short industrial chain of the pitaya and the like, protect the environment and provide more choices for consumers.
[ invention ]
Aiming at the problems, the invention provides a dragon fruit stem sandwich crisp chip and a processing method thereof, wherein the processing method comprises the following steps: selecting, protecting color, removing bitter, blanching, pre-freezing, decocting, embedding, shaping, puffing, flavoring, and packaging. According to the processing method of the pitaya stem sandwich crisp chips, disclosed by the invention, a sandwich structure is formed by putting one pitaya stem crisp chip between two jasmine jam, so that the flavor of the crisp chips is increased, the pitaya stem sandwich crisp chips are aromatic in flavor, rich in taste, simple in processing technology and convenient to operate.
The processing method of the pitaya stem sandwich crisp chip comprises the following steps:
1) Selecting: taking fresh dragon fruit stems, cleaning the fresh dragon fruit stems with water, removing the fruit stems with scars, and cutting the dragon fruit stems into blocks;
2) Color protection: adding 1-2% chitosan solution according to the solid-liquid ratio of 1 (2-3) to carry out color protection treatment for 1.0-1.5h, and then putting into an ultralow temperature airflow pulverizer to pulverize so as to obtain dragon fruit stem pulp;
3) Deastringence: pretreating dragon fruit stem pulp by using a novel binary eutectic solvent, wherein the solid-to-liquid ratio of the dragon fruit stem pulp to the novel binary eutectic solvent solution is 0.1g: (1.5-2.5) mL, and mixing thoroughly to obtain a mixture; subjecting the mixture to ultrasonic treatment at 55-65deg.C for 40-60min, centrifuging, and collecting precipitate; drying the precipitate to constant weight to obtain the acerbity-removed dragon fruit stem pulp;
the novel binary eutectic solvent consists of the following components in percentage by weight: betaine: tryptophan= (2-3): 1, a step of;
the novel binary eutectic solvent solution is prepared by adding water into a novel binary eutectic solvent, and the water content is 30-40%;
4) Blanching: placing the dragon fruit stem pulp obtained in the previous step into ohmic heating at 50-60 ℃ and 80-100V, and performing instantaneous treatment for 100-120s at 145-155Hz of electric field frequency;
5) Pre-freezing: placing the pitaya stem pulp obtained in the previous step into a mould, and placing the mould into a mould for freezing and shaping for 14-16 hours at the temperature of-20-30 ℃ or for quick freezing and shaping for 6-8 hours at the temperature of-70-80 ℃;
6) Decocting: taking fresh jasmine flower, drying at 50-60 ℃, adding purified water according to a solid-to-liquid ratio of 1 (4-6), and heating and decocting for 6-8 hours to obtain a jasmine flower mixed solution;
uniformly mixing 35-45% of brown sugar, 10-15% of honey, 10-20% of konjaku flour, 1-5% of citric acid and the balance of water to obtain auxiliary materials;
adding 2-4% of auxiliary materials into the jasmine mixed solution, heating to 60-70 ℃, and stirring at uniform speed in vacuum to obtain a jasmine concentrated solution;
7) Embedding: the green banana resistant starch nano-particles and calcium chloride are compounded to be used as an inner wall embedding material, chitosan with an acetylation rate of 65-75% is used as an outer wall embedding material for secondary embedding, and then 'pop-bead' jasmine jam is obtained; wherein the first embedding is to take green banana resistant starch nano particles and calcium chloride according to the mass ratio of 1: (20-25) compounding to be used as an inner wall embedding material, and carrying out primary embedding on jasmine flower concentrated solution, wherein the embedding proportion is 1.5-2.5g/kg; the second embedding is to take chitosan with the acetylation rate of 65-75% as an outer wall embedding material, re-embed the jasmine flower concentrated solution after the first embedding, wherein the embedding proportion is 3-4g/kg;
8) Shaping: putting the 'pop-pearl' jasmine jam into a mould, and performing high-voltage pulse electric field-low temperature shaping for 4-6 hours under the conditions of the electric field intensity of 30-40kV/cm, the pulse number of 7-10 and the pulse frequency of 2500-2700Hz and the cooling medium temperature of-8-12 ℃ in combination with the initial temperature of 4-6 ℃ of the jasmine jam to obtain the jasmine jam;
9) Puffing: adopting low-temperature freeze-drying and intermittent air flow pressurizing puffing treatment to obtain pitaya stem pulp in the step 5), and carrying out primary puffing under the conditions of puffing temperature of 55-60 ℃, puffing pressure of 1.2-1.6MPa and pressurizing time of 5-10min by taking helium as a medium; instantly releasing pressure, and puffing for a second time after 4-6min interval to obtain stem crisp chips of the dragon fruits;
10 Flavoring: putting a dragon fruit stem crisp chip between two jasmine jam slices to form a sandwich structure;
11 Packaging: cutting the dragon fruit stem sandwich crisp chip into small blocks of 2.5cm x2.5cm, and then carrying out independent air-conditioning packaging.
The invention is that
The die of step 5) is 1.0m x1.0m x0.5cm in size.
Stirring at uniform vacuum speed in the step 6), wherein the vacuum degree is 60-80kPa, and the stirring speed is 5-10r/min.
The embedding in the step 7) has the particle size of the green banana resistant starch nano particles of 50-100nm.
The purpose of the step 7) is to preserve the jasmine fragrance components to the greatest extent and to prolong the shelf life of the jasmine jam.
The die of step 8) is 1.5m x1.5m x0.2cm in size.
The puffing in the step 9) aims at increasing the puffing degree and the brittleness of the pitaya stem crisp chips and is not easy to break.
The flavoring in the step 10) aims at increasing the flavor of the crisp chips, so that the dragon fruit stem sandwich crisp chips are aromatic in flavor and rich in taste.
The invention also relates to the dragon fruit stem sandwich crisp chip obtained by the processing method of the dragon fruit stem sandwich crisp chip.
Compared with the prior art, the invention has the following advantages:
1. the invention carries out deastringency treatment on the dragon fruit stem pulp before blanching the dragon fruit stem pulp. Aiming at the de-astringency dragon fruit stem pulp prepared by the invention, the novel binary eutectic solvent (betaine: tryptophan=2-3:1) is configured to de-astringe the dragon fruit stem pulp, and the eutectic solvent system obtained by special components and proportions has higher solubility for flavonoid, solid alcohol, chlorophyll and other components in the dragon fruit stem pulp. The novel binary eutectic solvent obtained by reasonably blending the components of betaine and tryptophan can well remove the components such as flavonoids, sterols, chlorophyll and the like in the pitaya stems, and remove astringency for subsequent product development.
2. The jasmine jam is subjected to primary embedding and secondary embedding by utilizing the characteristics of different embedding materials, so that the 'bead-explosion' -type jasmine jam is prepared, the fragrance components of the jasmine can be reserved to the greatest extent, and the shelf life of the jasmine jam can be prolonged.
[ detailed description ] of the invention
The following describes the invention in more detail with reference to examples.
Example 1
A processing method of pitaya stem sandwich crisp chips comprises the following steps:
1) Selecting: taking fresh dragon fruit stems, cleaning the fresh dragon fruit stems with water, removing the fruit stems with scars, and cutting the dragon fruit stems into blocks;
2) Color protection: adding 2% chitosan solution according to a solid-liquid ratio of 1:2 for color protection treatment for 1.0h, and then putting into an ultralow temperature airflow pulverizer for pulverization to obtain pitaya stem pulp;
3) Deastringence: pretreating dragon fruit stem pulp by using a novel binary eutectic solvent, wherein the solid-to-liquid ratio of the dragon fruit stem pulp to the novel binary eutectic solvent solution is 0.1g:1.5mL of the mixture is fully and uniformly mixed to obtain a mixture; subjecting the mixture to ultrasonic treatment at 55deg.C for 40min, centrifuging, and collecting precipitate; drying the precipitate to constant weight to obtain the acerbity-removed dragon fruit stem pulp;
the novel binary eutectic solvent consists of the following components in percentage by weight: betaine: tryptophan = 2:1, a step of;
the novel binary eutectic solvent solution is prepared by adding water into a novel binary eutectic solvent, and the water content is 30%;
4) Blanching: placing the dragon fruit stem pulp obtained in the previous step in ohmic heating at 50 ℃ under the voltage of 100V and the electric field frequency of 145Hz, and carrying out instantaneous treatment for 120s;
5) Pre-freezing: placing the pitaya stem pulp obtained in the previous step into a die with the size of 1.0m x1.0m x0.5cm, and freezing and shaping for 16 hours at the temperature of minus 20 ℃;
6) Decocting: taking fresh jasmine flower, drying at 50 ℃, adding purified water according to a solid-to-liquid ratio of 1:5, and heating and decocting for 6 hours to obtain a jasmine flower mixed solution;
uniformly mixing 35% of brown sugar, 15% of honey, 10% of konjaku flour, 5% of citric acid and the balance of water according to the mass ratio to obtain auxiliary materials;
adding 4% of auxiliary materials into the jasmine mixed solution, heating to 60 ℃, stirring at uniform speed under vacuum, wherein the vacuum degree is 60-80kPa, and the stirring speed is 5-10r/min to obtain jasmine concentrated solution;
7) Embedding: the green banana resistant starch nano-particles (the particle size is 50-100 nm) and calcium chloride are compounded to be used as an inner wall embedding material, chitosan with the acetylation rate of 65% is used as an outer wall embedding material for secondary embedding, and the 'pop-pearl' jasmine jam is obtained; wherein the first embedding is to take green banana resistant starch nano particles and calcium chloride according to the mass ratio of 1:25, compounding to be used as an inner wall embedding material, and carrying out primary embedding on jasmine flower concentrated solution, wherein the embedding proportion is 1.5g/kg; the second embedding is to take chitosan with the acetylation rate of 65% as an outer wall embedding material, re-embed the jasmine flower concentrated solution after the first embedding, wherein the embedding proportion is 3g/kg;
8) Shaping: putting the 'pop-bead' jasmine jam into a die with the size of 1.5m x1.5m x0.2cm, and performing high-voltage pulse electric field-low temperature shaping for 4 hours under the conditions of the electric field intensity of 30kV/cm, the pulse number of 10 and the pulse frequency of 2500Hz and the refrigerant temperature of-8 ℃ in combination with the initial temperature of the jasmine jam to obtain the jasmine jam;
9) Puffing: adopting low-temperature freeze-drying and intermittent air flow pressurizing puffing treatment to obtain pitaya stem pulp in the step 5), and carrying out primary puffing under the conditions of puffing temperature of 55 ℃ and puffing pressure of 1.2MPa and pressurizing time of 10min by taking helium as a medium; instantly decompressing, and performing secondary puffing after 4min interval to obtain pitaya stem crisp chips;
10 Flavoring: putting a dragon fruit stem crisp chip between two jasmine jam slices to form a sandwich structure;
11 Packaging: cutting the dragon fruit stem sandwich crisp chip into small blocks of 2.5cm x2.5cm, and then carrying out independent air-conditioning packaging.
Example 2
A processing method of pitaya stem sandwich crisp chips comprises the following steps:
1) Selecting: taking fresh dragon fruit stems, cleaning the fresh dragon fruit stems with water, removing the fruit stems with scars, and cutting the dragon fruit stems into blocks;
2) Color protection: adding 1% chitosan solution according to a solid-liquid ratio of 1:3 for color protection treatment for 1.5 hours, and then putting into an ultralow temperature airflow pulverizer for pulverization to obtain pitaya stem pulp;
3) Deastringence: pretreating dragon fruit stem pulp by using a novel binary eutectic solvent, wherein the solid-to-liquid ratio of the dragon fruit stem pulp to the novel binary eutectic solvent solution is 0.1g:2.0mL of the mixture is fully and uniformly mixed to obtain a mixture; subjecting the mixture to ultrasonic treatment at 60deg.C for 50min, centrifuging, and collecting precipitate; drying the precipitate to constant weight to obtain the acerbity-removed dragon fruit stem pulp;
the novel binary eutectic solvent consists of the following components in percentage by weight: betaine: tryptophan = 2.5:1, a step of;
the novel binary eutectic solvent solution is prepared by adding water into a novel binary eutectic solvent, and the water content is 35%;
4) Blanching: placing the dragon fruit stem pulp obtained in the previous step in ohmic heating at 60 ℃ under the voltage of 80V and the electric field frequency of 155Hz, and carrying out instantaneous treatment for 120s;
5) Pre-freezing: placing the pitaya stem pulp obtained in the previous step into a die with the size of 1.0m x1.0m x0.5cm, and freezing and shaping for 14h at the temperature of minus 30 ℃;
6) Decocting: taking fresh jasmine flower, drying at 60 ℃, adding purified water according to a solid-to-liquid ratio of 1:4, and heating and decocting for 7 hours to obtain a jasmine flower mixed solution;
uniformly mixing 45% of brown sugar, 10% of honey, 20% of konjaku flour, 1% of citric acid and the balance of water to obtain auxiliary materials;
adding 2% of auxiliary materials into the jasmine mixed solution, heating to 65 ℃, stirring at uniform speed under vacuum, wherein the vacuum degree is 60-80kPa, and the stirring speed is 5-10r/min to obtain jasmine concentrated solution;
7) Embedding: the green banana resistant starch nano particles (the particle size is 50-100 nm) and calcium chloride are compounded to be used as an inner wall embedding material, chitosan with the acetylation rate of 70% is used as an outer wall embedding material for secondary embedding, and the 'pop bead' jasmine jam is obtained; wherein the first embedding is to take green banana resistant starch nano particles and calcium chloride according to the mass ratio of 1:20, compounding to be used as an inner wall embedding material, and carrying out primary embedding on jasmine flower concentrated solution, wherein the embedding proportion is 2.5g/kg; the second embedding is to take chitosan with the acetylation rate of 70% as an outer wall embedding material, re-embed the jasmine flower concentrated solution after the first embedding, wherein the embedding proportion is 3.5g/kg;
8) Shaping: putting the 'pop-up' jasmine jam into a die with the size of 1.5m x1.5m x0.2cm, and performing high-voltage pulse electric field-low temperature shaping for 6 hours under the conditions of the electric field intensity of 35kV/cm, the pulse number of 8 and the pulse frequency of 2600Hz and the combination of the initial temperature of the jasmine jam of 5 ℃ and the refrigerant temperature of-10 ℃ to obtain the jasmine jam;
9) Puffing: adopting low-temperature freeze-drying and intermittent air flow pressurizing puffing to treat the pitaya stem pulp obtained in the step 5), and carrying out primary puffing under the conditions of puffing temperature of 60 ℃ and puffing pressure of 1.5MPa and pressurizing time of 8min by taking helium as a medium; instantly decompressing, and performing secondary puffing after 5min interval to obtain pitaya stem crisp chips;
10 Flavoring: putting a dragon fruit stem crisp chip between two jasmine jam slices to form a sandwich structure;
11 Packaging: cutting the dragon fruit stem sandwich crisp chip into small blocks of 2.5cm x2.5cm, and then carrying out independent air-conditioning packaging.
Example 3
A processing method of pitaya stem sandwich crisp chips comprises the following steps:
1) Selecting: taking fresh dragon fruit stems, cleaning the fresh dragon fruit stems with water, removing the fruit stems with scars, and cutting the dragon fruit stems into blocks;
2) Color protection: adding 1.5% chitosan solution according to a solid-liquid ratio of 1:2.5 for color protection treatment for 1.5 hours, and then putting into an ultralow temperature airflow pulverizer for pulverization to obtain pitaya stem pulp;
3) Deastringence: pretreating dragon fruit stem pulp by using a novel binary eutectic solvent, wherein the solid-to-liquid ratio of the dragon fruit stem pulp to the novel binary eutectic solvent solution is 0.1g:2.5mL of the mixture is fully and uniformly mixed to obtain a mixture; subjecting the mixture to ultrasonic treatment at 65deg.C for 60min, centrifuging, and collecting precipitate; drying the precipitate to constant weight to obtain the acerbity-removed dragon fruit stem pulp;
the novel binary eutectic solvent consists of the following components in percentage by weight: betaine: tryptophan = 3:1, a step of;
the novel binary eutectic solvent solution is prepared by adding water into a novel binary eutectic solvent, and the water content is 40%;
4) Blanching: placing the dragon fruit stem pulp obtained in the previous step in ohmic heating at 55 ℃ under the voltage of 90V and the electric field frequency of 150Hz, and carrying out instantaneous treatment for 100s;
5) Pre-freezing: placing the pitaya stem pulp obtained in the previous step into a die with the size of 1.0m x1.0m x0.5cm, and quick-freezing and shaping for 6 hours at the temperature of minus 80 ℃;
6) Decocting: taking fresh jasmine flower, drying at 55 ℃, adding purified water according to a solid-to-liquid ratio of 1:6, and heating and decocting for 8 hours to obtain a jasmine flower mixed solution;
uniformly mixing 40% of brown sugar, 12% of honey, 15% of konjaku flour, 3% of citric acid and the balance of water to obtain auxiliary materials;
adding 3% of auxiliary materials into the jasmine mixed solution, heating to 70 ℃, stirring at uniform speed under vacuum, wherein the vacuum degree is 60-80kPa, and the stirring speed is 5-10r/min to obtain jasmine concentrated solution;
7) Embedding: the green banana resistant starch nano particles (the particle size is 50-100 nm) and calcium chloride are compounded to be used as an inner wall embedding material, chitosan with an acetylation rate of 75% is used as an outer wall embedding material for secondary embedding, and then 'pop-pearl' jasmine jam is obtained; wherein the first embedding is to take green banana resistant starch nano particles and calcium chloride according to the mass ratio of 1:24, compounding to be used as an inner wall embedding material, and carrying out primary embedding on jasmine flower concentrated solution, wherein the embedding proportion is 2.0g/kg; the second embedding is to take chitosan with an acetylation rate of 75% as an outer wall embedding material, re-embed the jasmine flower concentrated solution after the first embedding, wherein the embedding proportion is 4g/kg;
8) Shaping: putting the 'pop-bead' jasmine jam into a die with the size of 1.5m x1.5m x0.2cm, and performing high-voltage pulse electric field-low temperature shaping for 5 hours under the conditions of the electric field intensity of 40kV/cm, the pulse number of 7 and the pulse frequency of 2700Hz and the initial temperature of 6 ℃ and the refrigerant temperature of-12 ℃ of the jasmine jam to obtain the jasmine jam;
9) Puffing: adopting low-temperature freeze-drying and intermittent air flow pressurizing puffing to treat the pitaya stem pulp obtained in the step 5), and carrying out primary puffing under the conditions of puffing temperature of 55 ℃ and puffing pressure of 1.6MPa and pressurizing time of 5min by taking helium as a medium; instantly decompressing, and performing secondary puffing after 6min intervals to obtain pitaya stem crisp chips;
10 Flavoring: putting a dragon fruit stem crisp chip between two jasmine jam slices to form a sandwich structure;
11 Packaging: cutting the dragon fruit stem sandwich crisp chip into small blocks of 2.5cm x2.5cm, and then carrying out independent air-conditioning packaging.
Comparative example 1
In comparison with example 1, the deastringency of step 3) is carried out by:
the preparation method comprises the following steps of: angel yeast=1: 2, mixing and preparing composite bacterial powder in proportion, inoculating the composite bacterial powder into dragon fruit stem pulp for fermentation, wherein the inoculation amount of the composite bacterial powder in the dragon fruit stem pulp is 1.0%, and the fermentation temperature is 37 ℃ and the fermentation time is 24 hours to remove astringency;
otherwise, the same as in example 1 was conducted.
Comparative example 2
In comparison with example 1, step 7), i.e. the preparation of "pop-bead" jasmine jam, was absent, otherwise the same as in example 1.
Comparative example 3
In comparison with example 1, step 6) -step 8) and step 10) were absent, i.e. the pitaya stem crisp chips were obtained directly.
Comparative example 4
Compared with comparative example 2, the dragon fruit sandwich crisp chip is prepared by using dragon fruit pulp as a raw material.
Experimental example:
20 panelists trained in sensory evaluation were selected for evaluation, 10 of whom were evaluated for sensory evaluation index of the crisp products prepared by examples 1 to 3 and comparative examples 1 to 4. The sensory evaluation criteria of the crisp chip products are shown in table 1, and the sensory evaluation results of the crisp chip products are shown in table 2.
Table 1: crisp chip product sensory evaluation criteria
Table 2: crisp product sensory evaluation index scoring
Results:
1. by comparison of examples 1-3 with comparative example 1, the "taste and mouthfeel" index in comparative example 1 was scored lower. Therefore, compared with a fermentation deastringency method, the eutectic solvent deastringency method can remarkably improve the taste and mouthfeel of the pitaya stem crisp chips.
2. By comparison of examples 1-3 with comparative example 2, the sensory scores for the "color, flavor and mouthfeel, shape, hardness, crispness" indicators in comparative example 2 were all lower. Therefore, the preparation steps of the 'pop-up' type jasmine jam are added, so that the original color of the jasmine jam can be maintained, the special taste and aroma of the jasmine jam are obviously improved, the overall hardness, the crunchiness and the brittleness of the crisp chips are improved, and the shape integrity is maintained.
3. By comparison of examples 1-3 and comparative example 3, the sensory evaluation of the "taste and mouthfeel" index in comparative example 3 was very low. Therefore, the jasmine flower sauce layer is added, so that the mouthfeel of the product of the invention can be remarkably enriched.
4. By comparing examples 1-3 with comparative example 4, the sensory evaluation of the "shape, hardness, crispness, and friability" index in comparative example 4 was lower. Compared with the pulp of the dragon fruit, the dragon fruit stem is used as the raw material of the sandwich crisp chip, so that the stability of the appearance of the product can be improved.
The foregoing description is directed to the preferred embodiments of the present invention, but the embodiments are not intended to limit the scope of the invention, and all equivalent changes or modifications made under the technical spirit of the present invention should be construed to fall within the scope of the present invention.
Claims (4)
1. A processing method of pitaya stem sandwich crisp chips is characterized by comprising the following steps: the method comprises the following steps:
1) Selecting: taking fresh dragon fruit stems, cleaning the fresh dragon fruit stems with water, removing the fruit stems with scars, and cutting the dragon fruit stems into blocks;
2) Color protection: adding 1-2% chitosan solution according to the solid-liquid ratio of 1 (2-3) to carry out color protection treatment for 1.0-1.5h, and then putting into an ultralow temperature airflow pulverizer to pulverize so as to obtain dragon fruit stem pulp;
3) Deastringence: pretreating dragon fruit stem pulp by using a novel binary eutectic solvent, wherein the solid-to-liquid ratio of the dragon fruit stem pulp to the novel binary eutectic solvent solution is 0.1g: (1.5-2.5) mL, and mixing thoroughly to obtain a mixture; subjecting the mixture to ultrasonic treatment at 55-65deg.C for 40-60min, centrifuging, and collecting precipitate; drying the precipitate to constant weight to obtain the acerbity-removed dragon fruit stem pulp;
the novel binary eutectic solvent consists of the following components in percentage by weight: betaine: tryptophan= (2-3): 1, a step of;
the novel binary eutectic solvent solution is prepared by adding water into a novel binary eutectic solvent, and the water content is 30-40%;
4) Blanching: placing the dragon fruit stem pulp obtained in the previous step into ohmic heating at 50-60 ℃ and 80-100V, and performing instantaneous treatment for 100-120s at 145-155Hz of electric field frequency;
5) Pre-freezing: placing the pitaya stem pulp obtained in the previous step into a mould, and placing the mould into a temperature of-20 to-30 ℃ for freezing and shaping for 14-16 hours or a temperature of-70 to-80 ℃ for quick freezing and shaping for 6-8 hours;
6) Decocting: taking fresh jasmine flower, drying at 50-60 ℃, adding purified water according to a solid-to-liquid ratio of 1 (4-6), and heating and decocting for 6-8 hours to obtain a jasmine flower mixed solution;
uniformly mixing 35-45% of brown sugar, 10-15% of honey, 10-20% of konjaku flour, 1-5% of citric acid and the balance of water to obtain auxiliary materials;
adding 2-4% of auxiliary materials into the jasmine mixed solution, heating to 60-70 ℃, stirring at uniform vacuum speed, wherein the vacuum degree is 60-80kPa, and the stirring speed is 5-10r/min to obtain jasmine concentrated solution;
7) Embedding: the green banana resistant starch nano-particles and calcium chloride are compounded to be used as an inner wall embedding material, chitosan with an acetylation rate of 65-75% is used as an outer wall embedding material for secondary embedding, and then 'pop-bead' jasmine jam is obtained; wherein the first embedding is to take green banana resistant starch nano particles and calcium chloride according to the mass ratio of 1: (20-25) compounding to be used as an inner wall embedding material, and carrying out primary embedding on jasmine flower concentrated solution, wherein the embedding proportion is 1.5-2.5g/kg; the second embedding is to take chitosan with the acetylation rate of 65-75% as an outer wall embedding material, re-embed the jasmine flower concentrated solution after the first embedding, wherein the embedding proportion is 3-4g/kg; the particle size of the green banana resistant starch nano-particles is 50-100nm;
8) Shaping: putting the 'pop-pearl' jasmine jam into a mould, and performing high-voltage pulse electric field-low temperature shaping for 4-6 hours under the conditions of the electric field intensity of 30-40kV/cm, the pulse number of 7-10 and the pulse frequency of 2500-2700Hz and the cooling medium temperature of-8-12 ℃ in combination with the initial temperature of 4-6 ℃ of the jasmine jam to obtain the jasmine jam;
9) Puffing: adopting low-temperature freeze-drying and intermittent air flow pressurizing puffing treatment to obtain pitaya stem pulp in the step 5), and carrying out primary puffing under the conditions of puffing temperature of 55-60 ℃, puffing pressure of 1.2-1.6MPa and pressurizing time of 5-10min by taking helium as a medium; instantly releasing pressure, and puffing for a second time after 4-6min interval to obtain stem crisp chips of the dragon fruits;
10 Flavoring: putting a dragon fruit stem crisp chip between two jasmine jam slices to form a sandwich structure;
11 Packaging: cutting the dragon fruit stem sandwich crisp chip into small blocks of 2.5cm x2.5cm, and then carrying out independent modified atmosphere packaging.
2. The processing method of the pitaya stem sandwich crisp chip of claim 1, wherein the processing method is characterized by comprising the following steps: the die of step 5) was 1.0mx1.0mx0.5cm in size.
3. The processing method of the pitaya stem sandwich crisp chip of claim 1, wherein the processing method is characterized by comprising the following steps: the die of step 8) was 1.5mx1.5mx0.2cm in size.
4. A dragon fruit stem sandwich crisp chip is characterized in that: a process for preparing a pitaya stem filled crisp as defined in any one of claims 1 to 3.
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| CN102987282A (en) * | 2012-10-22 | 2013-03-27 | 广西壮族自治区农业科学院农产品加工研究所 | Method for preparing ultra-fine natural banana resistant starch |
| CN103211177A (en) * | 2013-03-07 | 2013-07-24 | 广西壮族自治区农业科学院农产品加工研究所 | Method for preparing a freeze-drying crisp fruit and vegetable piece |
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| CN104522569B (en) * | 2015-02-09 | 2017-05-17 | 湖南多彩生态农业有限公司 | Instant pitaya peel chips and preparation method thereof |
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