CN113632946B - Microwave sweet potato crisp chips and production process thereof - Google Patents

Microwave sweet potato crisp chips and production process thereof Download PDF

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CN113632946B
CN113632946B CN202110947710.5A CN202110947710A CN113632946B CN 113632946 B CN113632946 B CN 113632946B CN 202110947710 A CN202110947710 A CN 202110947710A CN 113632946 B CN113632946 B CN 113632946B
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sweet potato
microwave
weight
crisp
pressure
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CN113632946A (en
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李雅
易建勇
毕金峰
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Shaoxing Guoge Food Technology Co ltd
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Shaoxing Guoge Food Technology Co ltd
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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
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105—Sweet potatoes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Chemical & Material Sciences (AREA)
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  • Engineering & Computer Science (AREA)
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  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Molecular Biology (AREA)
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Abstract

The invention discloses a production process of microwave sweet potato crisp chips, which mainly comprises the following steps: cleaning, slicing, color protection, high static pressure pretreatment, puffing pretreatment, freeze drying, microwave puffing and cooling. The production process of the microwave sweet potato crisp chip adopts high static pressure treatment before puffing, so that the fluidity and distribution of the moisture in the sweet potato can be changed, and the drying efficiency is improved; the nutrition active ingredients of the sweet potatoes can be effectively reserved by combining microwave puffing. Compared with the prior art, the microwave sweet potato crisp chip has the advantages of high puffing rate, obviously increased crispness, crisp taste, uniform color, rich fruit fragrance and high carotene content.

Description

Microwave sweet potato crisp chips and production process thereof
Technical Field
The invention relates to the technical field of food processing, in particular to a microwave sweet potato crisp and a production process thereof.
Background
Fruits and vegetables are rich in various vitamins, minerals, dietary fibers, plant active ingredients (polyphenols, saponins, anthocyanin, carotene, lycopene) and other nutritional ingredients. In recent years, china has become the largest vegetable and fruit producing country and consumer country in the world. Data from the department of agriculture indicate that in 2014 China the total yield of fruits and vegetables is approximately 10 hundred million tons, with vegetable yields exceeding 7 hundred million tons. It is well known that fruit and vegetable raw materials have certain seasonality and territory. Although some of the materials can be stored by means of fresh keeping, freezing and the like, the cost is correspondingly increased, and the quality of the raw materials is also affected. Therefore, the fruits and vegetables are mainly used for processing and producing preserved fruits, fruit and vegetable juice, canned fruits and vegetables, dried fruits and vegetables, dehydrated fruits and vegetables, quick-frozen fruits and vegetables and other products besides being used as fresh foods and export at present. At present, concentrated fruit juice in China has formed the scale, but the scale of product manufacturing enterprises such as dried fruits and vegetables, crisp fruits and vegetables is generally small, the concentration degree is low, the product is single, and the multi-element processing is insufficient.
The fruit and vegetable drying is one of the processing methods of fruits and vegetables, namely, the fruit and vegetable dehydration is also called as the fruit and vegetable dehydration, namely, the moisture content of the fruit and vegetable is removed by a certain technology, so that the water activity of the fruit and vegetable can inhibit the survival and propagation of microorganisms, and the product has good preserving property, and is dried fruit and dehydrated vegetable. The inside of the fruits and vegetables contains abundant moisture, is sensitive to temperature, that is, the quality of the fruits and vegetables such as taste, texture, color and nutritional value is easily damaged at high temperature, and shrinkage deformation is obvious, so that the moisture, carbohydrate, protein and other nutritional ingredients in the fruits and vegetables are damaged after the fruits and vegetables pass through a high-temperature environment, and the quality of the fruits and vegetables is reduced. It is because of the above characteristics that fruits and vegetables are caused to have a large difference from other articles during drying and storage. After picking fruits and vegetables in developing countries, the preservation rate only reaches 60-70% of the corresponding yield due to the influence of external environment in storage. Therefore, it is very interesting to increase the preservation rate of fruits and vegetables after picking, and the quality of the fruit and vegetable products is an important factor for the purchaser to influence the acceptability thereof. The fruit and vegetable drying not only can relieve the phenomenon that the fruit and vegetable is concentrated in territory and seasonality, but also can solve the problem of insufficient fresh-keeping capability of the fruit and vegetable. The dried fruits and vegetables have light weight, so that on one hand, the storage space can be saved, the packaging and transportation cost can be reduced, and the circulation of commodities is more convenient.
At present, the drying modes of fruits and vegetables mainly comprise hot air drying, infrared drying, microwave drying, vacuum freeze drying and the like. As the most traditional and simplest drying technique, hot air drying is most widely used in fruit and vegetable drying. The hot air drying has the advantages of easy operation and low production cost, and the defects that the product is easy to generate enzymatic browning and Maillard reaction in the drying process, the obtained product has poor color and luster, serious nutrition loss and poor rehydration and crispness. Many dry fruits and vegetables such as preserved fruits are processed and obtained by adopting the technology in the market, and the application research of the hot air drying technology in fruits and vegetables is also quite large. The medium-short wave infrared drying and microwave drying have higher efficiency, but the drying process is not easy to control and has high energy consumption, so the application in industry is limited at present. The vacuum freeze drying can keep the color, aroma, taste and nutrition of the food in good condition and prolong the shelf life of the food, however, the cost of the product is increased due to higher energy consumption of the vacuum freeze drying technology, and the application of the product in medium-low end products is limited, so that the energy consumption of the vacuum freeze drying process is reduced.
The fruit and vegetable crisp chips can be a popular food which is very sought after in developed countries of Europe and America nowadays, mainly because the fruit and vegetable crisp chips can protect the nutritional ingredients of fruits and vegetables to the greatest extent from being damaged by the processing technology, can keep the original natural flavor, and have the unique advantages of crisp mouthfeel, convenient transportation, natural organic and the like, and the catering food, leisure food, fruit and vegetable powder and instant drink are all derived from the processing technology of the fruit and vegetable crisp chips. At present, the commonly used fruit and vegetable crisp chips in China are processed by vacuum low-temperature frying, the whole processing system is under negative pressure, and excessive moisture in fruits and vegetables is promoted to evaporate through heat transfer of edible oil, so that pulp tissues in the formed product are loose and porous. Fruit and vegetable crisp chips sold in the current market are represented by banana crisp chips and are generally manufactured by the process. The microwave puffing is to make the inside and outside of the fruits and vegetables synchronously heated by the high-frequency electromagnetic wave generated by the microwave facilities, and the moisture is instantaneously heated and vaporized so as to achieve the purpose of dehydration. The high penetrating power of the high-frequency electromagnetic wave enables moisture in the fruits and vegetables to be instantaneously vaporized, and the instantaneously vaporized moisture causes spongy tissues in the fruits and vegetables, so that the obtained fruit and vegetable crisp chips are better in taste, nutritional and healthy.
Sweet potatoes are respectively called sweet potatoes, sweet potatoes; latin Wen Xueming: ipomoea batatas (L.) Lam the sweet potato is nutritious, digestible and absorbable, and is a food suitable for both young and old. The sweet potato has the main nutritional components of starch, protein, fat and soluble sugar, and contains abundant minerals and vitamins.
Chinese patent CN 109452594A discloses a processing technology of microwave puffed sweet potato chips, which comprises the steps of peeling, primary color protection, slicing, secondary color protection, blanching, cooling, surface moisture drying, primary hot air drying, microwave puffing treatment, secondary hot air drying, packaging and the like; chinese patent CN 107744115A discloses a method for processing persimmon crisp chips by vacuum microwave, and aims to provide a method for processing persimmon crisp chips by vacuum microwave, which can effectively reduce the nutrition loss of persimmons by utilizing segmented microwave puffing and has the advantages of high production efficiency, low cost, rich nutrition, good taste and the like. However, the fruit and vegetable crisp chips subjected to microwave puffing treatment in the prior art are not as crisp as vacuum fried fruit and vegetable crisp chips and have high energy consumption, so that further improvement on the microwave puffing treatment is needed to obtain the process with crisp taste and low energy consumption.
Disclosure of Invention
In order to solve the technical problems, the invention provides a production process of a microwave sweet potato crisp. The high static pressure treatment is adopted before puffing, so that the fluidity and distribution of the moisture in the sweet potato can be changed, and the drying efficiency is improved; the nutrition active ingredients of the sweet potatoes can be effectively reserved by combining microwave puffing.
A production process of microwave sweet potato chips comprises the following steps:
s1, cleaning sweet potatoes, peeling, and cutting into slices with the thickness of 0.1-1cm to obtain sweet potato slices;
s2, soaking the sweet potato slices in the color protection liquid at the temperature of 75-95 ℃ for 5-15 minutes;
s3, packaging the color-protected sweet potato slices, then placing the sweet potato slices into a pressure cavity of high-pressure equipment, setting the pressure to be 100-250 MPa, and carrying out high-pressure treatment for 5-8 min, wherein the temperature of the high-temperature cavity is kept at 20-25 ℃ during the high-pressure treatment;
s4, carrying out dipping treatment on the sweet potato slices treated in the step S3, wherein the mass ratio of the sweet potato slices to the dipping liquid is 1: (4-6), vacuum dipping for 40-60 min, and quick-freezing the sample at-40 ℃ after dipping treatment;
s5, freeze-drying the sweet potato slices treated in the step S4;
s6, processing the freeze-dried sweet potato slices for 30-40S by adopting microwaves with the microwave intensity of 2.0-2.3W/g;
s7, cooling the puffed sweet potato chips to 20-25 ℃ to obtain the finished product.
Further, in the step S2, the mass ratio of the sweet potato slices to the color protection liquid is 1 (5-10).
Further, the color fixative in the step S2 comprises the following raw materials in parts by weight: 1.5 to 3.5 weight parts of salt, 0.05 to 0.3 weight part of antioxidant, 2 to 4 weight parts of hawthorn extract and 90 to 100 weight parts of water.
Further, the preparation method of the haw extract comprises the following steps: pulverizing fructus crataegi, sieving with 10-20 mesh sieve, and adding water 8-12 times of weight of fructus crataegi; ultrasonic extracting at 55-65deg.C under ultrasonic power of 200-400W and ultrasonic frequency of 35-45kHz for 30-70 min, centrifuging to obtain supernatant A and lower precipitate; uniformly mixing the lower precipitate with 55-65% ethanol water solution with the volume fraction of 8-12 times of that of the hawthorn, reflux-extracting in a water bath at 75-95 ℃ for 1.5-2.5 hours, stirring at the rotation speed of 50-70 r/min while reflux-extracting, and centrifuging to obtain supernatant B; mixing supernatant A and supernatant B, concentrating under reduced pressure at 65-75deg.C under vacuum degree of 0.05-0.1MPa for 4-8 hr to obtain fructus crataegi extractive solution.
Further, the antioxidant is black fungus polysaccharide and/or Cordyceps polysaccharide. In a preferred embodiment of the invention, the antioxidant is prepared from black fungus polysaccharide and cordyceps polysaccharide according to a mass ratio of 1: (1-2).
Further, the impregnating solution in the step S4 includes an aqueous solution of citric acid, sucrose and modified soybean fibers; the aqueous citric acid solution: modified soybean fiber: the mass ratio of the sucrose is (2-4): 2:1.
during the puffing process, the rapid release of pressure causes rapid evaporation of moisture inside the sweet potato, thereby generating puffing power. When the maximum stress born by the cell wall is smaller than the maximum stress born by the cell wall, the cell wall expands and deforms, so that the sweet potato chips are crisp in texture and form a more uniform porous structure. The cell wall breaks when it is subjected to a maximum stress greater than the maximum stress that the cell wall can withstand, and the adjacent cells combine to form a thick wall. The soaking pretreatment before puffing is a method for improving the crispness of the sweet potato slices, and the citric acid can change the cell tissue property by changing the gelation, hydrolysis and depolymerization of pectin, so that the puffing speed of the sweet potato slices is improved, the material tissue is softened, and the hardness of the puffed sweet potato slices is reduced.
The inventor finds that with the addition of the modified soybean fiber, the hardness of the sweet potato crisp chip is reduced, and the brittleness is obviously improved, probably because the modified soybean fiber is subjected to high-pressure homogenization treatment, so that the honeycomb tissue in the sweet potato is gradually uniform, the pores are increased, the tissue structure is loose, the hardness of the crisp chip is gradually reduced, and the brittleness is increased. And along with the addition of the sucrose, the hardness of the sweet potato crisp is further reduced, and the sucrose influences the distribution of open pores and closed pores in the dry cellular solid, so that the pore structure of the puffed product is changed. The inventor finds that under the combined action of the modified soybean fiber and the sucrose, the internal pore structure of the sweet potato crisp is increased, and the brittleness is greatly improved.
Further preferably, the impregnating solution in step S4 is formed by mixing an aqueous solution of citric acid, modified soybean fiber, sucrose, citrus pectin, sucrose ester; the aqueous citric acid solution: modified soybean fiber: sucrose: citrus pectin: the mass ratio of sucrose ester is (2-4): 2:1: (0.03-0.1): (0.03-0.1).
Pectin, a polysaccharide, consists of two types, homopolysaccharide and heteropolysaccharide.
Sucrose esters, also known as fatty acid sucrose polyesters, are often used as emulsifiers in food products.
In starch foods, sweet potato has the highest carotene content, reaching 750 micrograms per 100 grams. And the content loss of carotene is serious in the production and processing of sweet potato chips. According to the invention, citrus pectin and sucrose ester are added into the impregnating solution, so that carotene in the sweet potato can be effectively reserved, and the content of carotene in the microwave sweet potato crisp chips can be improved.
Preferably, the modified soybean fiber is prepared by the following method: the common soybean fiber is subjected to pickling treatment for 1-2 h by using 1-2 wt% of citric acid aqueous solution, then rinsed, and subjected to high-pressure homogenization and dehydration treatment to obtain the modified soybean fiber, wherein the high-pressure homogenization pressure is 30-40 MPa, and the homogenization time is 2-3 min.
Further, the freeze drying conditions in step S5 are: the freezing temperature is-40 to-50 ℃, the vacuum degree is 20-25 Pa, and the vacuum freeze drying time is 5-8 h.
Compared with the prior art, the method has the following technical effects:
1) According to the invention, soaking treatment is adopted before puffing sweet potatoes, modified soybean fibers, sucrose and citric acid aqueous solution are used for matching, and the structure of the pre-puffed product is regulated by changing the cell structure and mechanical property of the pre-puffed product, so that the puffed product has better crispness and taste;
2) According to the invention, citrus pectin and sucrose ester are added into the impregnating solution, so that carotene in the sweet potato can be effectively reserved, and the content of carotene in the microwave sweet potato crisp chips can be improved.
Detailed Description
The present invention will be described in further detail with reference to examples for better understanding of the technical scheme of the present invention to those skilled in the art.
Hardness and brittleness determination: the hardness and brittleness of the sample were measured in a compressed mode (HDP/VB) using a TA-XT2i texture analyzer from UK Stable MicroSystem company. The hardness value is equal to the peak value of the force in the curve, namely the maximum force required by the breaking of the sample, the unit is "g", and the harder the product is the larger the value is; the brittleness value is expressed by how many peaks are generated during texture testing, and the unit is "one". The more peaks are generated, the better the crispness of the product is, and conversely, the worse the crispness of the product is. Probe model: HDP/VB aluminum probe; speed before measurement: 2.0mm/s; measuring speed: 1.0mm/s; post-measurement speed: 1.0mm/s; strain displacement: 50%; force initiation: 50kg; type of initiation: and (5) automatically. Each sample was measured 10 times and averaged.
Measurement of puffing rate: in order to monitor the volume change of the sweet potato slices in real time in the puffing process, a plurality of hard plastics with scales are fixed beside the sweet potato slices, and along with the rotation of the turntable, the puffing height of the sweet potato slices can be read in real time, so that the volume of the sweet potato slices is estimated. And measuring the expansion rate of the shaped expanded crisp chips by adopting a quartz sand volume difference method. Firstly, a certain amount of quartz sand (about 30 mL) is put into a measuring cylinder (the precision is 2 mL), then 5 pieces of the measured crisp chips are put into the measuring cylinder, then quartz sand which is about 20mL higher than the measured crisp chips is added into the measuring cylinder, and the measuring cylinder is placed on an oscillator for oscillation until the height of the quartz sand is kept unchanged. At this time, the total volume is V Crisp and sand Taking out the crisp chips, and measuring the volume of the quartz sand to be V Sand and sand Can obtain V Sand and sand ＝V Crisp and sand －V Sand and sand Each set of experiments was repeated 3 times and the average was taken. The expansion rate of the crisp chips to be measured is expressed by the ratio of the volume of the crisp chips after expansion to the initial volume of the fresh chips:
ER is the puffing rate of the crisp chip to be tested, V is the initial volume of the sweet potato chip, V 0 Is the volume of the puffed crisp chips.
Sensory evaluation: according to the sensory requirements of the puffed food in the NYT 1511-2015 standard of green puffed food. The color, the tissue form, the smell, the taste and the mouth feel of the puffed sweet potato chips are selected as sensory evaluation indexes, and the corresponding weights of different indexes are given through questionnaire investigation. Sensory evaluation was performed by a fuzzy evaluation method, 10 food professionals randomly extract puffed chips, and different evaluation indexes were scored according to sensory evaluation criteria, the specific evaluation criteria being shown in table 1.
The full score of each sensory evaluation index is 3, and the sensory evaluation value of the puffed sweet potato chips is set to be 10, and can be calculated by the following formula:
table 1 sensory evaluation criteria and weights
The sweet potatoes in the examples and the comparative examples are six chelate sweet potatoes provided by the professional fruit and vegetable company of Mild county good origin.
The hawthorns in the examples and comparative examples are dried hawthorns provided by the food technology of Baishilikang, inc. of Bo, the origin Shandong.
The salt in the examples and comparative examples was alginate rock salt produced by Beijing salt company as medium salt.
The black fungus polysaccharide in the examples and comparative examples was prepared by the method shown in example 4 of the chinese patent with application No. 200910154839. X.
The Cordyceps polysaccharide in examples and comparative examples was prepared by the method shown in examples 1 and 2 of Chinese patent application No. 200810120873.0.
Example 1
A microwave sweet potato crisp slice is prepared by the following steps:
s1, cleaning sweet potatoes with water, peeling, and cutting into slices with the thickness of 0.2cm to obtain sweet potato slices;
s2, soaking the sweet potato chips in a color protection liquid at the temperature of 85 ℃ for 7 minutes, wherein the mass ratio of the sweet potato chips to the color protection liquid is 1:8, the color protection liquid is prepared by mixing 2 parts by weight of salt, 0.1 part by weight of black fungus polysaccharide, 0.1 part by weight of cordyceps polysaccharide, 3 parts by weight of hawthorn extract and 90 parts by weight of water;
s3, packaging the color-protected sweet potato slices, placing the packaged sweet potato slices into a pressure cavity of high-static pressure treatment equipment, setting the pressure to be 250MPa, and carrying out high-pressure treatment for 5min, wherein the temperature of the high-temperature cavity is kept at 25 ℃ during the high-pressure treatment;
s4, carrying out dipping treatment on the sweet potato slices treated in the step S3, wherein the dipping solution comprises 2wt% of citric acid aqueous solution and modified soybean fibers according to the mass ratio of 1:1, the sweet potato chips and the impregnating solution are mixed and prepared according to the mass ratio of 1:4, vacuum dipping for 40min, and quick-freezing the sample at-40 ℃ after dipping treatment;
s5, carrying out vacuum freeze drying on the sweet potato slices treated in the step S4, wherein the freezing temperature is-40 ℃, the vacuum degree is 25Pa, and the vacuum freeze drying time is 5 hours;
s6, processing the freeze-dried sweet potato slices for 35S by adopting microwaves with the microwave intensity of 2.0W/g;
and S7, cooling the puffed sweet potato chips to 25 ℃ to obtain a finished product.
The preparation method of the haw extract comprises the following steps: pulverizing fructus crataegi, sieving with 20 mesh sieve, and adding water 10 times of weight of fructus crataegi; ultrasonic extracting at 60deg.C under ultrasonic power of 250W and ultrasonic frequency of 40kHz for 50 min, centrifuging to obtain supernatant A and lower precipitate; uniformly mixing the lower precipitate with an ethanol water solution with the volume fraction of 60% and 10 times of the weight of the hawthorn, adding the mixture into a three-necked flask, carrying out reflux extraction for 2 hours in a water bath at the temperature of 85 ℃, stirring at the rotation speed of 60 r/min while carrying out reflux extraction, and centrifuging to obtain supernatant B; mixing supernatant A and supernatant B, concentrating under reduced pressure at 65deg.C under vacuum degree of 0.1MPa for 5 hr to obtain fructus crataegi extractive solution.
The modified soybean fiber is prepared by the following method: the common soybean fiber is subjected to pickling treatment for 2 hours by using 1wt% of citric acid aqueous solution, then rinsed, and subjected to high-pressure homogenization and dehydration treatment to obtain the modified soybean fiber, wherein the high-pressure homogenization pressure is 30MPa, and the homogenization time is 2 minutes.
Example 2
A microwave sweet potato crisp slice is prepared by the following steps:
s1, cleaning sweet potatoes with water, peeling, and cutting into slices with the thickness of 0.2cm to obtain sweet potato slices;
s2, soaking the sweet potato chips in a color protection liquid at the temperature of 85 ℃ for 7 minutes, wherein the mass ratio of the sweet potato chips to the color protection liquid is 1:8, the color protection liquid is prepared by mixing 2 parts by weight of salt, 0.1 part by weight of black fungus polysaccharide, 0.1 part by weight of cordyceps polysaccharide, 3 parts by weight of hawthorn extract and 90 parts by weight of water;
s3, packaging the color-protected sweet potato slices, placing the packaged sweet potato slices into a pressure cavity of high-static pressure treatment equipment, setting the pressure to be 250MPa, and carrying out high-pressure treatment for 5min, wherein the temperature of the high-temperature cavity is kept at 25 ℃ during the high-pressure treatment;
s4, carrying out dipping treatment on the sweet potato slices treated in the step S3, wherein the dipping solution comprises 2 weight percent of citric acid aqueous solution, modified soybean fibers and sucrose according to the mass ratio of 2:2:1, the sweet potato chips and the impregnating solution are mixed and prepared according to the mass ratio of 1:4, vacuum dipping for 40min, and quick-freezing the sample at-40 ℃ after dipping treatment;
s5, carrying out vacuum freeze drying on the sweet potato slices treated in the step S4, wherein the freezing temperature is-40 ℃, the vacuum degree is 25Pa, and the vacuum freeze drying time is 5 hours;
s6, processing the freeze-dried sweet potato slices for 35S by adopting microwaves with the microwave intensity of 2.0W/g;
and S7, cooling the puffed sweet potato chips to 25 ℃ to obtain a finished product.
The preparation method of the haw extract is the same as that of example 1.
The preparation method of the modified soybean fiber is the same as that of example 1.
Example 3
A microwave sweet potato crisp slice is prepared by the following steps:
s1, cleaning sweet potatoes with water, peeling, and cutting into slices with the thickness of 0.2cm to obtain sweet potato slices;
s2, soaking the sweet potato chips in a color protection liquid at the temperature of 85 ℃ for 7 minutes, wherein the mass ratio of the sweet potato chips to the color protection liquid is 1:8, the color protection liquid is prepared by mixing 2 parts by weight of salt, 0.1 part by weight of black fungus polysaccharide, 0.1 part by weight of cordyceps polysaccharide, 3 parts by weight of hawthorn extract and 90 parts by weight of water;
s3, packaging the color-protected sweet potato slices, placing the packaged sweet potato slices into a pressure cavity of high-static pressure treatment equipment, setting the pressure to be 250MPa, and carrying out high-pressure treatment for 5min, wherein the temperature of the high-temperature cavity is kept at 25 ℃ during the high-pressure treatment;
s4, carrying out dipping treatment on the sweet potato slices treated in the step S3, wherein the dipping solution comprises 2 weight percent of citric acid aqueous solution and sucrose according to the mass ratio of 2:1, the sweet potato chips and the impregnating solution are mixed and prepared according to the mass ratio of 1:4, vacuum dipping for 40min, and quick-freezing the sample at-40 ℃ after dipping treatment;
s5, carrying out vacuum freeze drying on the sweet potato slices treated in the step S4, wherein the freezing temperature is-40 ℃, the vacuum degree is 25Pa, and the vacuum freeze drying time is 5 hours;
s6, processing the freeze-dried sweet potato slices for 35S by adopting microwaves with the microwave intensity of 2.0W/g;
and S7, cooling the puffed sweet potato chips to 25 ℃ to obtain a finished product.
The preparation method of the haw extract is the same as that of example 1.
Comparative example 1
A microwave sweet potato crisp slice is prepared by the following steps:
s1, cleaning sweet potatoes with water, peeling, and cutting into slices with the thickness of 0.2cm to obtain sweet potato slices;
s2, soaking the sweet potato chips in a color protection liquid at the temperature of 85 ℃ for 7 minutes, wherein the mass ratio of the sweet potato chips to the color protection liquid is 1:8, the color protection liquid is prepared by mixing 2 parts by weight of salt, 0.1 part by weight of black fungus polysaccharide, 0.1 part by weight of cordyceps polysaccharide, 3 parts by weight of hawthorn extract and 90 parts by weight of water;
s3, packaging the color-protected sweet potato slices, placing the packaged sweet potato slices into a pressure cavity of high-static pressure treatment equipment, setting the pressure to be 250MPa, and carrying out high-pressure treatment for 5min, wherein the temperature of the high-temperature cavity is kept at 25 ℃ during the high-pressure treatment;
s4, carrying out dipping treatment on the sweet potato slices treated in the step S3, wherein the dipping liquid is 2wt% of citric acid aqueous solution, and the mass ratio of the sweet potato slices to the citric acid aqueous solution is 1:4, vacuum dipping for 40min, and quick-freezing the sample at-40 ℃ after dipping treatment;
s5, carrying out vacuum freeze drying on the sweet potato slices treated in the step S4, wherein the freezing temperature is-40 ℃, the vacuum degree is 25Pa, and the vacuum freeze drying time is 5 hours;
s6, processing the freeze-dried sweet potato slices for 35S by adopting microwaves with the microwave intensity of 2.0W/g;
and S7, cooling the puffed sweet potato chips to 25 ℃ to obtain a finished product.
The preparation method of the haw extract is the same as that of example 1.
Comparative example 2
A microwave sweet potato crisp slice is prepared by the following steps:
s1, cleaning sweet potatoes with water, peeling, and cutting into slices with the thickness of 0.2cm to obtain sweet potato slices;
s2, soaking the sweet potato chips in a color protection liquid at the temperature of 85 ℃ for 7 minutes, wherein the mass ratio of the sweet potato chips to the color protection liquid is 1:8, the color protection liquid is prepared by mixing 2 parts by weight of salt, 0.1 part by weight of black fungus polysaccharide, 0.1 part by weight of cordyceps polysaccharide, 3 parts by weight of hawthorn extract and 90 parts by weight of water;
s3, packaging the color-protected sweet potato slices, placing the packaged sweet potato slices into a pressure cavity of high-static pressure treatment equipment, setting the pressure to be 250MPa, and carrying out high-pressure treatment for 5min, wherein the temperature of the high-temperature cavity is kept at 25 ℃ during the high-pressure treatment;
s4, carrying out dipping treatment on the sweet potato slices treated in the step S3, wherein the dipping solution comprises 2wt% of citric acid aqueous solution and common soybean fibers according to the mass ratio of 1:1, the sweet potato chips and the impregnating solution are mixed and prepared according to the mass ratio of 1:4, vacuum dipping for 40min, and quick-freezing the sample at-40 ℃ after dipping treatment;
s5, carrying out vacuum freeze drying on the sweet potato slices treated in the step S4, wherein the freezing temperature is-40 ℃, the vacuum degree is 25Pa, and the vacuum freeze drying time is 5 hours;
s6, processing the freeze-dried sweet potato slices for 35S by adopting microwaves with the microwave intensity of 2.0W/g;
and S7, cooling the puffed sweet potato chips to 25 ℃ to obtain a finished product.
The preparation method of the haw extract is the same as that of example 1.
Example 4
A microwave sweet potato crisp slice is prepared by the following steps:
s1, cleaning sweet potatoes with water, peeling, and cutting into slices with the thickness of 0.2cm to obtain sweet potato slices;
s2, soaking the sweet potato chips in a color protection liquid at the temperature of 85 ℃ for 7 minutes, wherein the mass ratio of the sweet potato chips to the color protection liquid is 1:8, the color protection liquid is prepared by mixing 2 parts by weight of salt, 0.1 part by weight of black fungus polysaccharide, 0.1 part by weight of cordyceps polysaccharide, 3 parts by weight of hawthorn extract and 90 parts by weight of water;
s3, packaging the color-protected sweet potato slices, placing the packaged sweet potato slices into a pressure cavity of high-static pressure treatment equipment, setting the pressure to be 250MPa, and carrying out high-pressure treatment for 5min, wherein the temperature of the high-temperature cavity is kept at 25 ℃ during the high-pressure treatment;
s4, carrying out dipping treatment on the sweet potato slices treated in the step S3, wherein the dipping solution comprises 2 weight percent of citric acid aqueous solution, modified soybean fiber, sucrose, citrus pectin and sucrose ester according to the mass ratio of 2:2:1: the sweet potato chips are mixed and prepared according to the proportion of 0.08:0.05, and the mass ratio of the sweet potato chips to the impregnating solution is 1:4, vacuum dipping for 40min, and quick-freezing the sample at-40 ℃ after dipping treatment;
s5, carrying out vacuum freeze drying on the sweet potato slices treated in the step S4, wherein the freezing temperature is-40 ℃, the vacuum degree is 25Pa, and the vacuum freeze drying time is 5 hours;
s6, processing the freeze-dried sweet potato slices for 35S by adopting microwaves with the microwave intensity of 2.0W/g;
and S7, cooling the puffed sweet potato chips to 25 ℃ to obtain a finished product.
The preparation method of the haw extract is the same as that of example 1.
The preparation method of the modified soybean fiber is the same as that of example 1.
Test example 1
The chip hardness and brittleness were measured for examples 1-3 and comparative example 1, and the measurement results are shown in Table 2. During the puffing process, the rapid release of pressure causes rapid evaporation of moisture inside the sweet potato, thereby generating puffing power. When the maximum stress born by the cell wall is smaller than the maximum stress born by the cell wall, the cell wall expands and deforms, so that the sweet potato chips are crisp in texture and form a more uniform porous structure. The cell wall breaks when it is subjected to a maximum stress greater than the maximum stress that the cell wall can withstand, and the adjacent cells combine to form a thick wall. The soaking pretreatment before puffing is a method for improving the crispness of the sweet potato slices, and the citric acid can change the cell tissue property by changing the gelation, hydrolysis and depolymerization of pectin, so that the puffing speed of the sweet potato slices is improved, the material tissue is softened, and the hardness of the puffed sweet potato slices is reduced. Comparative example 1 and comparative example 1 found that with the addition of the modified soybean fiber, the hardness of the sweet potato chips was reduced and the crispness was significantly improved, probably because the modified soybean fiber was subjected to high-pressure homogenization treatment to gradually homogenize the honeycomb structure inside the sweet potato, the porosity was increased, the texture structure was loose, the hardness of the chips was gradually reduced, and the crispness was increased. And along with the addition of the sucrose, the hardness of the sweet potato crisp is further reduced, and the sucrose influences the distribution of open pores and closed pores in the dry cellular solid, so that the pore structure of the puffed product is changed, and the comparison examples 2 and 3 show that the internal pore structure of the sweet potato crisp is increased under the combined action of the modified soybean fiber and the sucrose, so that the brittleness of the sweet potato crisp is improved.
TABLE 2 hardness and crispness test results for sweet potato crisps
Examples Hardness (g) Crispness (individual)
Example 1 2118.60 33.54
Example 2 1990.37 43.70
Example 3 2213.35 38.79
Comparative example 1 2513.86 28.15
Test example 2
Examples 1-3 and comparative examples 1 and 2 were subjected to expansion rate tests, and the test results are shown in Table 3. Comparative example 1 and comparative example 1 found that the addition of modified soybean fiber had less effect on the sweet potato chips, even with the effect of reducing the puffing rate. The reason for this is probably that the soybean fiber forms a three-dimensional interweaved network structure in the sweet potato raw material, the deformation of the sweet potato raw material is prevented, and the modified soybean fiber contains more hydrophilic groups in chemical structure, so that the modified soybean fiber has higher water absorbability and water retention, absorbs part of free water in the sweet potato raw material, and causes the free water content to be reduced, and the pressure generated by water vapor is weakened, so that the puffing rate is reduced. However, after the sucrose is added, the viscosity is increased, the modified soybean fiber and the modified soybean fiber act together to solidify the cell wall, the cell matrix is filled, and the impact force on the cell wall is reduced, so that smaller pores are formed in the sweet potato, and the expansion rate is improved.
Table 3 results of puffing rate test of sweet potato chips
Examples Expansion ratio (%)
Example 1 3.10
Example 2 4.83
Example 3 4.06
Comparative example 1 3.20
Comparative example 2 3.23
Test example 3
Sensory evaluation tests were conducted on examples 1 to 3 and comparative examples 1 and 2, and the test results are shown in Table 4. The change rule of the sensory evaluation value mainly depends on indexes such as flavor, taste, appearance color and the like of the puffed crisp chips. Along with the enhancement of the puffing effect, the crispness of the puffed crisp chips is continuously increased, the color of the crisp chips tends to be uniform, the surface is smooth, the taste is crisp, and the sensory evaluation value is improved. As can be seen from table 2, the dipped sweet potato chips clearly had a better mouthfeel, which was crisp, and the surface color was uniform and the flavor was intense with the addition of sucrose.
Table 4 sensory evaluation test results of sweet potato chips
Examples Score value
Example 1 6.15
Example 2 7.52
Example 3 6.41
Comparative example 1 5.23
Comparative example 2 5.21
Test example 4
The content test of beta-carotene in the sweet potato chips in examples 3 and 4 was carried out with reference to the chromatographic condition II in national standard of food safety, GB 5009.83-2016.
TABLE 5 beta-carotene content in sweet potato chips
Beta-carotene content (mg/100 g)
Example 3 0.95
Example 4 1.75
According to the invention, citrus pectin and sucrose ester are added into the impregnating solution, so that carotene in the sweet potato can be effectively reserved, the loss of carotene in the production and processing process is reduced, and the content of carotene in the microwave sweet potato crisp chips is improved.
The foregoing describes in detail preferred embodiments of the present invention. It should be understood that numerous modifications and variations can be made in accordance with the concepts of the invention by one of ordinary skill in the art without undue burden. Therefore, all technical solutions which can be obtained by logic analysis, reasoning or limited experiments based on the prior art by the person skilled in the art according to the inventive concept shall be within the scope of protection defined by the claims.

Claims (3)

1. The production process of the microwave sweet potato crisp is characterized by comprising the following steps of:
s1, cleaning, peeling and cutting fresh sweet potatoes into slices with the thickness of 0.1-1cm to obtain sweet potato slices;
s2, soaking the sweet potato slices in the color protection liquid at the temperature of 75-95 ℃ for 5-15 minutes;
s3, packaging the color-protected sweet potato slices, placing the packaged sweet potato slices into a pressure cavity of high-pressure equipment, setting the pressure to be 100-250 MPa, and carrying out high-pressure treatment for 5-8 min, wherein the temperature of the high-temperature cavity is kept at 20-25 ℃ during the high-pressure treatment;
s4, carrying out dipping treatment on the sweet potato slices treated in the step S3, wherein the mass ratio of the sweet potato slices to the dipping liquid is 1: (4-6), vacuum dipping for 40-60 min, and quick-freezing the sample at-40 ℃ after dipping treatment; the impregnating solution is prepared by mixing citric acid aqueous solution, modified soybean fibers, sucrose, citrus pectin and sucrose ester; the aqueous citric acid solution: modified soybean fiber: sucrose: citrus pectin: the mass ratio of sucrose ester is (2-4): 2:1: (0.03 to 0.1): (0.03-0.1);
s5, freeze-drying the sweet potato slices treated in the step S4;
s6, processing the freeze-dried sweet potato slices for 30-40S by adopting microwaves with the microwave intensity of 2.0-2.3W/g;
s7, cooling the puffed sweet potato chips to 20-25 ℃ to obtain the microwave sweet potato chips;
the mass ratio of the sweet potato slices to the color protection liquid in the step S2 is 1 (5-10);
the color protection liquid in the step S2 comprises the following raw materials in parts by weight: 1.5-3.5 parts by weight of salt, 0.05-0.3 part by weight of antioxidant, 2-4 parts by weight of hawthorn extract and 90-100 parts by weight of water;
the antioxidant is prepared from black fungus polysaccharide and cordyceps polysaccharide according to a mass ratio of 1: (1-2);
the modified soybean fiber is prepared by the following method: pickling common soybean fibers with 1-2wt% of citric acid aqueous solution for 1-2 hours, rinsing, homogenizing under high pressure and dehydrating to obtain modified soybean fibers, wherein the high pressure homogenizing pressure is 30-40 MPa, and the homogenizing time is 2-3 minutes;
the preparation method of the haw extract comprises the following steps: pulverizing fructus crataegi, sieving with 10-20 mesh sieve, and adding water 8-12 times of weight of fructus crataegi; ultrasonic extracting at 55-65deg.C under ultrasonic power of 200-400W and ultrasonic frequency of 35-45kHz for 30-70 min, centrifuging to obtain supernatant A and lower precipitate; uniformly mixing the lower precipitate with 55-65% ethanol water solution with the volume fraction of 8-12 times of that of the hawthorn, reflux-extracting in a water bath at 75-95 ℃ for 1.5-2.5 hours, stirring at the rotation speed of 50-70 r/min while reflux-extracting, and centrifuging to obtain supernatant B; mixing supernatant A and supernatant B, concentrating under reduced pressure at 65-75deg.C under vacuum degree of 0.05-0.1MPa for 4-8 hr to obtain fructus crataegi extractive solution.
2. The process for producing microwave sweet potato chips of claim 1, wherein: the freeze drying conditions in the step S5 are as follows: the freezing temperature is-40 to-50 ℃, the vacuum degree is 20-25 Pa, and the vacuum freeze drying time is 5-8 hours.
3. A microwave sweet potato crisp, characterized in that it is prepared by the production process of the microwave sweet potato crisp according to claim 1 or 2.
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