CN113812616A - Processing method of dried lily leisure food - Google Patents
Processing method of dried lily leisure food Download PDFInfo
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- CN113812616A CN113812616A CN202111085444.6A CN202111085444A CN113812616A CN 113812616 A CN113812616 A CN 113812616A CN 202111085444 A CN202111085444 A CN 202111085444A CN 113812616 A CN113812616 A CN 113812616A
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- 241000234435 Lilium Species 0.000 title claims abstract description 80
- 235000013305 food Nutrition 0.000 title claims abstract description 17
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 73
- 238000001035 drying Methods 0.000 claims abstract description 56
- 230000001007 puffing effect Effects 0.000 claims abstract description 50
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 238000000034 method Methods 0.000 claims abstract description 24
- 230000008569 process Effects 0.000 claims abstract description 18
- 238000004806 packaging method and process Methods 0.000 claims abstract description 17
- 238000001816 cooling Methods 0.000 claims abstract description 16
- 238000001291 vacuum drying Methods 0.000 claims abstract description 15
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 238000012545 processing Methods 0.000 claims description 28
- 238000007710 freezing Methods 0.000 claims description 12
- 230000008014 freezing Effects 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 10
- 102000004190 Enzymes Human genes 0.000 claims description 9
- 108090000790 Enzymes Proteins 0.000 claims description 9
- 239000002352 surface water Substances 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 2
- 238000003860 storage Methods 0.000 abstract description 7
- 238000005516 engineering process Methods 0.000 abstract description 4
- 238000004383 yellowing Methods 0.000 abstract description 4
- 238000004140 cleaning Methods 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 235000011888 snacks Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 39
- 230000000052 comparative effect Effects 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 6
- 230000018044 dehydration Effects 0.000 description 5
- 238000006297 dehydration reaction Methods 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 230000009849 deactivation Effects 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000000498 cooling water Substances 0.000 description 3
- 206010033546 Pallor Diseases 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000007602 hot air drying Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000009818 secondary granulation Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 238000009834 vaporization Methods 0.000 description 2
- 230000008016 vaporization Effects 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000005587 bubbling Effects 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
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- 230000002950 deficient Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
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- 239000002002 slurry Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
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- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
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Classifications
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/90—Preservation of foods or foodstuffs, in general by drying or kilning; Subsequent reconstitution
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
本发明涉及食品技术领域内的一种百合干燥休闲食品的加工方法，包括如下步骤：（1）原料的预处理：挑选品质优良的新鲜百合，清洗分瓣后于沸水中杀青并沥干表面水分；（2）预干燥：将预处理后的原料在真空压力为‑0.08~‑0.098MPa下、50~65℃下干燥水分含量为35~55%；（3）均湿处理：将预干燥后的原料于封闭环境中放置6‑48h，保持均湿环境温度10~15℃；（4）冻藏：将均湿后的原料于‑10~‑18℃下冻藏保存；（5）膨化干燥：将膨化设备预热后，放入步骤（3）或（4）处理后的原料进行膨化干燥；流程为：预热—装料—加压—膨化—真空干燥—冷却—破真空—分级包装。加工后的百合具备酥脆性佳、不易黄变、营养损失小的优点。The invention relates to a processing method of dried lily snack food in the field of food technology, comprising the following steps: (1) pretreatment of raw materials: selecting fresh lilies with good quality, cleaning and dividing the petals, killing the green lily in boiling water and draining the surface moisture (2) Pre-drying: drying the pretreated raw materials at a vacuum pressure of ‑0.08~‑0.098MPa and 50~65 ℃ to a dry moisture content of 35~55%; The raw materials are placed in a closed environment for 6-48 hours, and the temperature of the uniformly humid environment is kept at 10~15°C; (4) Frozen storage: the raw materials after being uniformly wet are frozen and stored at -10~-18°C; (5) Puffing and drying : After preheating the puffing equipment, put the raw materials processed in step (3) or (4) for puffing and drying; the process is: preheating - charging - pressurizing - puffing - vacuum drying - cooling - breaking vacuum - grading packaging . The processed lily has the advantages of good crispness, not easy to yellowing, and small nutrient loss.
Description
Technical Field
The invention relates to a processing method of leisure food, in particular to a craftsman method of the leisure food made of lily.
Background
The lily is a precious plant resource which is issued by the ministry of health and used as both medicine and food, and has the effects of suppressing phlegm and relieving cough, nourishing yin and moistening lung, resisting virus, resisting oxidation, improving immunity, resisting tumor, reducing blood sugar, resisting aging and the like. However, deep processing of lily has not been widely popularized due to high water content, complex chemical composition, short harvest time and other factors of lily. Earlier, deep-processed products for lily mainly comprise dried lily, lily starch, lily crystal, lily can, lily carbonated drink, lily milk, lily nectar, lily compound beverage, lily soup, and the like. With the progress of science and technology, researchers begin to extract various functional components in lily by using technologies such as ultrasonic waves, microwaves and the like, and the additional value of lily products is continuously improved. At present, the dehydration and drying process of lily is also described in documents, for example, in quality comparison between lily slice vacuum low-temperature drying and hot air drying, authors introduce the most common dehydration and drying process technology of lily, and the comparison shows that the original nutrients and flavor of lily can be better preserved by low-temperature vacuum drying, and compared with the dried lily obtained by traditional hot air dehydration and drying, the hardness of the dried lily obtained by low-temperature vacuum drying is only 1/6-1/5 of the dried lily obtained by traditional hot air dehydration and drying, but the single hot air drying or low-temperature vacuum drying has the disadvantages of long processing time and low product crispness. In another processing method of lily dehydrated leisure food, lily is generally cooked or pulped and then subjected to secondary granulation and drying processing, for example, in an invention patent with the patent publication number of CN 105341799A named as lily crisp food for clearing away heart-fire and soothing the nerves, the processing method described in the invention is that a plurality of raw materials such as lily are cooked and prepared into superfine powder, and then the superfine powder is subjected to secondary granulation to prepare the crisp; in patent publication No. CN111480821A, entitled "A method for preparing Bulbus Lilii powder", citric acid aqueous solution and Bulbus Lilii slurry are mixed, and the reactant is washed, dried, pulverized and sieved to prepare Bulbus Lilii powder. The dried lily food obtained by the secondary processing has large nutrient loss of lily and complicated processing process. Therefore, the processing process of lily dehydration and drying is improved, and the development direction of deep processing of lily by improving the quality of lily dried products is improved.
Disclosure of Invention
The invention aims to provide a processing method of dried lily leisure food, so that the processed lily has the advantages of good taste, good crispness, difficult yellowing, long later storage period and small nutrition loss.
The technical scheme adopted by the invention is as follows: a processing method of dried lily leisure food comprises the following steps:
(1) pretreatment of raw materials: selecting fresh lilies with excellent quality, washing and splitting the lilies, deactivating enzymes in boiling water for 10-60 s, taking the lilies out, cooling and draining the surface water; the raw materials are subjected to enzyme deactivation in a blanching way, so that the color change in the later raw material processing process can be effectively prevented;
(2) pre-drying: draining the water of the pretreated lily raw material, and drying the lily raw material under the vacuum pressure of-0.08 to-0.098 MPa at the drying temperature of 50 to 65 ℃ until the water content is 35 to 55 percent; the pretreated raw material is subjected to vacuum predrying processing, so that part of moisture in the raw material can be removed under the condition of effectively keeping the color of the raw material at low temperature, and the efficiency of subsequent puffing processing can be improved;
(3) and (3) moisture equalizing treatment: placing the pre-dried raw materials in a closed environment for 6-48h, and keeping the temperature of the uniform-humidity environment at 10-15 ℃; the moisture equalizing treatment can effectively prevent the phenomenon that bubbles and unevenness exist on the surface of a product due to uneven water distribution on the surface of the raw material in the subsequent puffing processing process;
(4) freezing and storing: putting the uniformly wetted raw materials into a freezing storage at-10 to-18 ℃;
(5) puffing and drying: preheating puffing equipment, putting the raw materials processed in the step (3) or (4), operating the program according to set parameters after the completion of the closing of the tank door is confirmed, and taking out the product for sorting and packaging after the program is operated to vacuum breaking; the process flow of the puffing drying is as follows: preheating, charging, pressurizing, puffing, vacuum drying, cooling, vacuum breaking and grading packaging.
In the preferable scheme of the invention, in the step (3), the time of the moisture equalizing treatment is 10-24 h.
In the preferred embodiment of the present invention, the freezing temperature in the step (4) is-18 ℃.
Further, in the step (5), the process parameters of the puffing and drying are as follows: preheating at 75-90 ℃, pressurizing at 0.2-0.5 MPa, maintaining pressure for 15-25 min, and puffing for 6-8 min, wherein the processing environment of the material after puffing is changed into a vacuum state, the vacuum state is maintained until the material is cooled, the vacuum pressure range in the drying stage is-0.07 to-0.98 MPa, the vacuum drying is divided into 4 sections, the temperature of each section is 80-85 ℃, 75-80 ℃, 72-75 ℃ and 68-72 ℃, and the drying time is respectively 40-70 min, 30-50 min, 30-40 min and 20-40 min; cooling to room temperature and breaking vacuum.
Compared with the prior art, the invention has the beneficial effects that:
1. the raw materials are dried to a low moisture state with the moisture content of 35-55% by adopting a low-temperature vacuum pre-drying process after the deactivation of enzymes and utilizing the characteristics that the moisture vaporization temperature is reduced and the air can be isolated under the vacuum state, so that the raw materials are convenient to store and the energy consumption of later processing is effectively reduced.
2. The raw materials after being pre-dried are subjected to uniform humidity treatment in a closed space, the state that the moisture distribution of the raw materials after being pre-dried is uneven is improved, and the phenomenon that bubbles and unevenness exist on the surface of a product due to uneven moisture distribution on the surface of the raw materials in the subsequent puffing processing process can be effectively prevented.
3. And (3) maintaining the pressure for a long time (15-25 min) in the puffing processing process, ensuring that moisture in the lily can be fully distributed into the puffing tank, ensuring that moisture in the lily can be fully vaporized, and improving the puffing degree of the product.
4. And (3) keeping low temperature for short time (68-72 ℃ for 20-40 min) for drying in the later stage of puffing drying, so that the yellowing of the product color which is nearly finished by drying due to the drying temperature and time can be effectively prevented.
The invention designs a temperature and pressure variable puffing processing scheme aiming at the characteristics of the lily, and the processed lily has the advantages of good taste, good crispness, difficult yellowing, long later storage period and small nutrition loss. The product has high added value, can furthest keep the original color and state of the lily, and is suitable for being made into lily leisure food.
Detailed Description
The first embodiment is as follows:
the fresh lily is washed after being split into segments, and the lily pieces are taken out after being de-enzymed in boiling water for 10s and then drained. Uniformly laying the blanched lily bulbs in a charging tray of vacuum drying equipment, setting the temperature to be 50 ℃, and drying the raw materials under the vacuum pressure of-0.08 to-0.098 MPa until the water content is 35%. After the pre-dried raw materials are placed in a closed space for uniform humidity for 10 hours, part of products can be directly puffed and processed, and part of products can be frozen and stored for later-stage processing. Preheating the temperature and pressure difference puffing equipment, putting the pretreated raw materials, setting relevant parameters, clicking an automatic operation button, automatically operating the program according to the set parameters and the set process, and taking out the product in time after the operation is finished, and performing grading packaging. The specific operation is as follows:
(1) pretreatment of raw materials: adopting a fresh lily raw material with excellent quality, removing lily petals with defects on the surface, cleaning, blanching in boiling water for 10s, and deactivating enzyme.
(2) Uniformly laying the enzyme-deactivated raw materials in a charging tray of low-temperature vacuum drying equipment, setting the temperature at 50 ℃, and the vacuum pressure at-0.08 to-0.098 MPa, and pre-drying until the water content is 35%;
(3) and (3) moisture equalizing treatment: placing the pre-dried raw materials in a closed environment for 10 hours, and keeping the temperature of the uniform-humidity environment at 10-15 ℃; the moisture equalizing treatment can effectively prevent the phenomenon that bubbles and unevenness exist on the surface of a product due to uneven water distribution on the surface of the raw material in the subsequent puffing processing process;
(4) freezing and storing: freezing and storing the homogenized raw materials at-18 ℃;
(5) puffing and drying: and (3) preheating the puffing equipment, putting the raw materials subjected to the samming or frozen storage treatment, operating the program according to set parameters after the completion of the closing of the tank door is confirmed, and taking out the product for sorting and packaging after the program is operated to vacuum breaking. The process flow of the puffing drying is as follows: preheating, charging, pressurizing, puffing, vacuum drying, cooling, vacuum breaking and grading packaging. The puffing technological parameters of the lily are as follows: preheating at 75 deg.C, pressurizing at 0.45MPa, maintaining pressure for 15min, and puffing for 7 min. The processing environment of the material after being puffed is changed into a vacuum state, the vacuum state is maintained until the material is cooled, the vacuum pressure range in the drying stage is-0.07 to-0.98 Mpa, the drying is divided into 4 sections, the drying temperature is 85 ℃, 80 ℃, 72 ℃ and 68 ℃, and the drying time is respectively 50min, 40min, 30min and 20 min; cooling to room temperature by circulating cooling water.
(4) And (3) grading and packaging: and after the product is processed, the product is taken out and then is packaged in a grading way in time.
Example two:
the fresh lily is washed after being split into segments, and the lily pieces are taken out after being de-enzymed in boiling water for 60s and then drained. Uniformly laying the blanched lily bulbs in a charging tray of vacuum drying equipment, setting the temperature to be 55 ℃, and drying the raw materials under the vacuum pressure of-0.08 to-0.098 MPa until the water content is 50%. After the pre-dried raw materials are placed in a closed space for moisture equalization for 24 hours, part of products can be directly puffed and processed, and part of products can be frozen and stored for later-stage processing. Preheating the temperature and pressure difference puffing equipment, putting the pretreated raw materials, setting relevant parameters, clicking an automatic operation button, automatically operating the program according to the set parameters and the set process, and taking out the product in time after the operation is finished, and performing grading packaging. The specific operation is as follows:
(1) pretreatment of raw materials: after the flawed lily petals of the high-quality lily are removed, selecting a larger lily petal, cleaning and deactivating enzyme in boiling water for 60 s;
(2) draining the surface water of the de-enzymed raw material, keeping the vacuum pressure at minus 0.08 to minus 0.098MPa at 55 ℃, and dehydrating and pre-drying until the water content is about 50 percent;
(3) and (3) moisture equalizing treatment: carrying out uniform-humidity treatment on the pre-dried raw materials in a closed environment, and keeping the temperature of the uniform-humidity environment at 10-15 ℃; part of the raw materials can be directly puffed and processed, and part of the raw materials can be frozen and stored; the time for the uniform humidity treatment can be 6-48h, preferably 10-24h, and the uniform humidity treatment is adopted for 24h in the embodiment;
(4) freezing and storing: freezing and storing the homogenized raw materials at-15 ℃;
(3) puffing and drying: preheating puffing equipment, putting the raw materials subjected to uniform humidity treatment or frozen storage treatment, operating the program according to set parameters after the tank door is confirmed to be completely closed, and taking out the product for sorting and packaging after the program is operated to vacuum breaking. The process flow of the puffing drying is as follows: preheating, charging, pressurizing, puffing, vacuum drying, cooling, vacuum breaking and grading packaging. The puffing technological parameters of the lily are as follows: preheating at 88 deg.C, pressurizing at 0.5MPa, maintaining pressure for 15min, and puffing for 6 min. The processing environment of the material is changed into a vacuum state after the material is puffed, the vacuum state is maintained until the material is cooled, the vacuum pressure range of a drying stage is-0.07 to-0.98 Mpa, the drying is divided into 4 sections, the drying temperature is 85 ℃, 75 ℃, 72 ℃ and 68 ℃, and the drying time is respectively 80min, 50min, 35min and 25 min; cooling to room temperature in a circulating cooling water cooling mode;
(4) and (3) grading and packaging: and after the product is processed, the product is taken out and then is packaged in a grading way in time.
Example three:
the fresh lily is washed after being split into segments, and the lily pieces are taken out after being de-enzymed for 30s in boiling water and then drained. Uniformly laying the blanched lily bulbs in a charging tray of vacuum drying equipment, setting the temperature to be 60 ℃, and drying the raw materials under the vacuum pressure of-0.08 to-0.098 MPa until the water content is 40%. After the pre-dried raw materials are placed in a closed space for uniform humidity for 18 hours, part of products can be directly puffed and processed, and part of products can be frozen and stored for later-stage processing. Preheating the temperature and pressure difference puffing equipment, putting the pretreated raw materials, setting relevant parameters, clicking an automatic operation button, automatically operating the program according to the set parameters and the set process, and taking out the products in time for grading and packaging. The specific operation is as follows:
(1) pretreatment of raw materials: after the high-quality lily is divided into petals and defective products with appearance are removed, selecting medium-sized lily petals and deactivating enzymes in boiling water for 30 s;
(2) after deactivation of enzymes, the raw materials are drained to remove surface water and are pre-dried at the temperature of 60 ℃ and the vacuum pressure of-0.08 to-0.098 MPa until the water content is 40 percent;
(3) and (3) moisture equalizing treatment: placing the pre-dried raw materials in a closed environment for 18 hours, and keeping the temperature of the uniform-humidity environment at 10-15 ℃; part of the raw materials can be directly puffed and processed, and part of the raw materials can be frozen and stored;
(4) freezing and storing: freezing and storing the homogenized raw materials at-10 ℃;
(5) puffing and drying: preheating puffing equipment, putting the raw materials subjected to uniform humidity treatment or frozen storage treatment, operating the program according to set parameters after the tank door is confirmed to be completely closed, and taking out the product for sorting and packaging after the program is operated to vacuum breaking. The process flow of the puffing drying is as follows: preheating, charging, pressurizing, puffing, vacuum drying, cooling, vacuum breaking and grading packaging. The puffing technological parameters of the lily are as follows: preheating at 90 deg.C, pressurizing at 0.2MPa, maintaining pressure for 15min, and puffing for 6 min. The processing environment of the material after being puffed is changed into a vacuum state, the vacuum state is maintained until the material is cooled, the vacuum pressure range in the drying stage is-0.07 to-0.98 Mpa, the drying is divided into 4 sections, the drying temperature is 83 ℃, 78 ℃, 73 ℃ and 70 ℃, and the drying time is 65min, 45min, 35min and 20min respectively; cooling to room temperature in a circulating cooling water cooling mode;
(4) and (3) grading and packaging: and after the product is processed, the product is taken out and then is packaged in a grading way in time.
Comparative example one:
the difference from the first embodiment is that the raw materials are not enzyme-deactivated, and other operation procedures are consistent with the first embodiment
Comparative example two:
the difference from the first embodiment is that the raw material is water-removed for more than 80s, and other procedures are carried out according to the first embodiment.
Comparative example three:
in contrast to example one, the starting material was not subjected to a vacuum predrying step.
Comparative example four:
in contrast to example one, the starting material was pre-dried in vacuo to a moisture of 30%.
Comparative example five:
in contrast to example one, the feedstock was not subjected to a moisture equalization treatment.
Comparative example six:
in contrast to the first example, the raw material dwell time was set to 10 min.
Comparative example seven:
in contrast to the first example, the raw material dwell time was set at 30 min.
Test verification:
sensory evaluation was performed on the example products and the comparative example products, respectively, and scores were given according to the set scores, with the sensory evaluation criteria shown in table 1 and the evaluation results shown in table 2.
As can be seen from table 2, the sensory evaluation results of examples one to three were scored higher, and the products were most popular. The analysis of the proportions shows that the fixation can effectively prevent the color change of the subsequent raw materials, and the fixation can also lead the starch in the raw materials to be gelatinized at high temperature, thereby influencing the taste of the product; but the original tissue state of the raw materials can be damaged after the enzyme deactivation for a long time. The proper initial moisture content of the raw materials is an important factor for obtaining the differential pressure puffing effect, and the third and fourth comparative examples show that if the raw materials are not pre-dried, the raw materials cannot generate a fluffy tissue state in the later processing process, so that the taste of the product is influenced, and even the moisture content of the final product is influenced; however, excessive pre-drying will destroy the tissue cell structure of the raw material, so that sufficient puffing water vapor can not be generated in the pressure maintaining stage, and the product has hard mouthfeel and no crispness. The moisture equalizing treatment is to uniformly distribute moisture in the pre-dried raw material to each part, and the phenomenon of bubbling and shrinking and the like can occur in the later drying process of products which do not undergo moisture equalizing. The pressure maintaining time influences the vaporization effect of water in the raw materials, the pressure maintaining time is too short to generate sufficient water vapor, and the later-stage product does not have good crispness; the pressure maintaining time is too long, the excessive moisture content can be condensed into liquid water drops, so that the water vapor, the water drops and the hot air form three phases, the raw materials still contain more moisture after the processing is finished, and the product has no crisp property.
TABLE 1 sensory evaluation criteria
TABLE 2 sensory evaluation Table
The present invention is not limited to the above-mentioned embodiments, and based on the technical solutions disclosed in the present invention, those skilled in the art can make some substitutions and modifications to some technical features without creative efforts according to the disclosed technical contents, and these substitutions and modifications are all within the protection scope of the present invention.
Claims (4)
1. A processing method of dried lily leisure food is characterized by comprising the following steps:
(1) pretreatment of raw materials: selecting fresh lilies with excellent quality, washing and splitting the lilies, deactivating enzymes in boiling water for 10-60 s, taking the lilies out, cooling and draining the surface water;
(2) pre-drying: draining the water of the pretreated lily raw material, and drying the lily raw material at the vacuum pressure of-0.08 to-0.098 MPa and the drying temperature of 50 to 65 ℃ until the water content is 35 to 55 percent;
(3) and (3) moisture equalizing treatment: placing the pre-dried raw materials in a closed environment for 6-48h, and keeping the temperature of the uniform-humidity environment at 10-15 ℃;
(4) freezing and storing: freezing and storing the uniformly wetted raw materials at the temperature of minus 10 to minus 18 ℃;
(5) puffing and drying: preheating puffing equipment, putting the raw materials processed in the step (3) or (4), operating the program according to set parameters after the completion of the closing of the tank door is confirmed, and taking out the product for sorting and packaging after the program is operated to vacuum breaking; the process flow of the puffing drying is as follows: preheating, charging, pressurizing, puffing, vacuum drying, cooling, vacuum breaking and grading packaging.
2. The method for processing dried lily leisure food as claimed in claim 1, wherein in the step (3), the time for the moisture equalizing treatment is 10-24 h.
3. The method for processing dried lily leisure food as claimed in claim 1, wherein the freezing temperature in step (4) is-18 ℃.
4. The processing method of dried lily leisure food as claimed in claim 1, wherein in the step (5), the parameters of the puffing and drying process are as follows: preheating at 75-90 ℃, pressurizing at 0.2-0.5 MPa, maintaining pressure for 15-25 min, and puffing for 6-8 min; converting the processing environment of the material after puffing into a vacuum state, keeping the vacuum state until cooling, dividing vacuum drying into 4 sections under the vacuum pressure range of-0.07 to-0.98 Mpa, wherein the temperature of each section is 80-85 ℃, 75-80 ℃, 72-75 ℃, 68-72 ℃, and the drying time is respectively 40-70 min, 30-50 min, 30-40 min and 20-40 min; cooling to room temperature and breaking vacuum.
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