CN113826850A - Processing method of crispy cheese sweet potato chips - Google Patents
Processing method of crispy cheese sweet potato chips Download PDFInfo
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- CN113826850A CN113826850A CN202111097523.9A CN202111097523A CN113826850A CN 113826850 A CN113826850 A CN 113826850A CN 202111097523 A CN202111097523 A CN 202111097523A CN 113826850 A CN113826850 A CN 113826850A
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- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 79
- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 79
- 235000013351 cheese Nutrition 0.000 title claims abstract description 41
- 238000003672 processing method Methods 0.000 title claims abstract description 19
- 230000001007 puffing effect Effects 0.000 claims abstract description 54
- 238000001035 drying Methods 0.000 claims abstract description 39
- 238000000034 method Methods 0.000 claims abstract description 23
- 238000012545 processing Methods 0.000 claims abstract description 20
- 229920002472 Starch Polymers 0.000 claims abstract description 19
- 239000008107 starch Substances 0.000 claims abstract description 19
- 235000019698 starch Nutrition 0.000 claims abstract description 18
- 238000001816 cooling Methods 0.000 claims abstract description 17
- 206010033546 Pallor Diseases 0.000 claims abstract description 15
- 238000001291 vacuum drying Methods 0.000 claims abstract description 13
- 238000005507 spraying Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 10
- 235000013606 potato chips Nutrition 0.000 claims description 6
- 239000000498 cooling water Substances 0.000 claims description 4
- 235000004213 low-fat Nutrition 0.000 claims description 4
- 235000010675 chips/crisps Nutrition 0.000 abstract description 44
- 235000013305 food Nutrition 0.000 abstract description 7
- 238000003860 storage Methods 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000000465 moulding Methods 0.000 abstract description 2
- 238000011156 evaluation Methods 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 239000000843 powder Substances 0.000 description 4
- 238000011160 research Methods 0.000 description 3
- 230000001055 chewing effect Effects 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241001633680 Polygonatum odoratum Species 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Classifications
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a processing method of crisp cheese sweet potato chips in the technical field of food processing, which comprises the steps of cleaning fresh sweet potatoes, peeling, cutting into uniform sweet potato chips with the thickness of 3-5mm by a slicing machine, and blanching in boiling water to ensure that the starch gelatinization degree in the sweet potatoes is 70-80%; then spraying a layer of melted cheese on the surface of the gelatinized sweet potato slices; finally, carrying out puffing drying to obtain crisp leisure cheese sweet potato chips; the process flow of the puffing drying is as follows: preheating, charging, pressurizing, puffing, vacuum drying, cooling, vacuum breaking and grading packaging. The method is a method for directly processing and obtaining the sweet potato crisp chips, does not need secondary molding processing, has simpler processing technology, less nutrition loss of products and good taste, and is not easy to return to the original state after later storage.
Description
Technical Field
The invention relates to a processing method of leisure food, in particular to a processing method of cheese sweet potato crisp chips.
Background
The sweet potato planting area of China is about 367 kilohm2The total yield is about 8.52 ten thousand t, and the planting area and the yield are at the first position in the world. Not only are sweet potatoes eaten directly, but also deep-processed products using sweet potatoes as raw materials come into wide varieties, such as sweet potato starch, sweet potato juice and the like. Particularly, in the propaganda of starch staple food in recent years, the market demand of sweet potatoes as high-starch raw materials is increasing, and various deep processing researches on sweet potatoes are also increasing. Zhang Jiaxin introduces various primary and deep processed products of sweet potato in the research progress of sweet potato nutrition and processing, including leisure food, flour, powder, wine, beverage, sauce, etc.; in the field of snack foods, sweet potatoes are mainly presented to consumers as preserved sweet potatoes, sweet potato crisps and the like. The processing method of the sweet potato crisp chips mainly comprises the processing methods of microwave puffing, secondary forming drying by adopting sweet potato whole powder or sweet potato paste as raw materials, vacuum low-temperature frying puffing drying and the like. For example, Songzhoujie 'cooked sweet potato slices with microwave vacuum drying property and kinetics' introduces sweet potato crisps which are prepared by cooking sweet potato and processing with vacuum microwave method; weiqiang et al in the optimization of sweet potato microwave puffing crisp chip process uses fresh sweet potatoes as raw materials, slices and then adopts microwave puffing technology to process, explores the influence of factors such as sweet potato variety, slice thickness, initial water content, microwave intensity and puffing time on the microwave puffing sweet potato crisp chip processing process, and finally screens out the optimal combination process. The invention patent with publication number CN106343428A, namely a puffed sweet potato crisp and a production method thereof, mentions that 10 raw materials such as sweet potato powder, glutinous rice powder, yam flour, polygonatum odoratum and the like are compounded according to a certain proportion and then are processed by a variable temperature and pressure difference puffing method, and the non-fried sweet potato crisp with good taste and easy digestion is obtained. No. CN110810772A discloses a method for preparing low-fat sweet potato crisp chips and sweet potato crisp chips, which comprises the steps of pretreating sweet potatoes, protecting color, blanching, modifying starch, vacuum soaking, frying in oil and deoiling to obtain the sweet potato crisp chips with low fat content, high puffing degree and brittleness, long shelf life and high nutrient content. The Li Yulong and the like sweet potato chip frying process optimization based on uniform design and main component analysis adopt uniform designAnd (3) a metering method, which researches the vacuum frying drying process of the sweet potato by taking the oil content, the water content, the color and the crispness as indexes, and finally obtains more suitable processing process parameters of the vacuum fried sweet potato crisp chips.
The disadvantages are that: when the sweet potato chips are stored at normal temperature or low temperature, the sweet potato chips processed by frying are not easy to return, but high-oil food is unfavorable for health, while the dry potato chips processed by a non-frying mode are easy to return, and the taste is poor due to the return.
Disclosure of Invention
The invention aims to provide a processing method of a crispy cheese sweet potato chip, which has good taste and is not easy to return to life after later storage.
The purpose of the invention is realized as follows: a processing method of crispy cheese sweet potato chips comprises the following steps:
(1) pretreatment of raw materials: cleaning fresh sweet potato, peeling, slicing into uniform sweet potato slices with thickness of 3-5mm by using a slicing machine, and blanching in boiling water to ensure that the starch gelatinization degree in the sweet potato is 70-80%;
(2) spraying cheese: spraying a layer of melted cheese on the surface of the gelatinized sweet potato slices;
(3) puffing and drying: after preheating puffing equipment, putting the dried potato chips sprayed with cheese into the puffing equipment for puffing and drying, wherein the puffing and drying process flow is as follows: preheating, charging, pressurizing, puffing, vacuum drying, cooling, vacuum breaking and grading packaging.
Further, the blanching time in the step (1) is 10-30 s. The blanching time is related to the slice thickness, the blanching time with large thickness is long, and the blanching time with small thickness is short.
The cheese adopted in the step (2) is low-fat cheese. The fat content of the product can be reduced.
Further, the parameters of the puffing process are as follows: preheating at 85-105 deg.C, pressurizing at 0.25-0.45MPa, maintaining pressure for 5-12min, and puffing for 8-15 min; the processing environment of the expanded material is changed into a vacuum state and kept until the expanded material is cooled, the vacuum drying pressure range is-0.08 to-0.098 MPa, the drying is divided into 3 sections, the drying temperature is 90-100 ℃, 80-90 ℃ and 70-80 ℃, and the drying time is 40-60min, 30-40min and 50-70min respectively; cooling to room temperature and breaking vacuum. The cooling mode can adopt circulating cooling water for cooling.
Compared with the prior art, the invention has the beneficial effects that:
1. the raw materials are subjected to blanching gelatinization pretreatment before puffing and drying, so that raw starch is degraded into loose cooked starch, and the raw starch taste of the raw materials can be effectively improved.
2. The gelatinized starch surface is sprayed with a thin layer of cheese, so that the taste of the sweet potato crisp chips is effectively improved, and the cheese effectively isolates the contact of starch and air, thereby preventing the retrogradation problem of the sweet potato starch in the later storage process.
3. Vacuum drying is carried out in a gradient cooling mode, and the crisp chips obtained by processing are good in crispness and taste.
4. The method is used for directly processing the sweet potato crisp chips without secondary molding processing, the processing technology is simpler, and the product has less nutrition loss.
The crisp cheese sweet potato chips prepared by the method can be used as leisure food, and are crisp, tasty and nutritious.
Detailed Description
The first embodiment is as follows:
a processing method of crisp cheese sweet potato chips comprises the following steps:
(1) pretreatment of raw materials: cleaning fresh sweet potato, peeling, slicing into uniform sweet potato slices with thickness of 3mm by using a slicing machine, and blanching in boiling water for 10-15s to ensure that the starch gelatinization degree in the sweet potato is 70-80%;
(2) spraying cheese: spraying a layer of melted cheese on the surface of the gelatinized sweet potato slices;
(3) puffing and drying: after preheating puffing equipment, putting the dried potato chips sprayed with cheese into the puffing equipment for puffing and drying, wherein the puffing and drying process flow is as follows: preheating, charging, pressurizing, puffing, vacuum drying, cooling, vacuum breaking and grading packaging. The parameters of the puffing process are as follows: preheating at 85 deg.C, pressurizing at 0.25MPa, maintaining pressure for 8min, and puffing for 8 min. The processing environment of the expanded material is changed into a vacuum state and kept until the expanded material is cooled, the vacuum drying pressure range is-0.08 to-0.098 MPa, the drying is divided into 3 sections, the drying temperature is 90 ℃, 80 ℃ and 70 ℃, and the drying time is respectively 40min, 30min and 60 min. Cooling to room temperature by circulating cooling water.
Example two:
a processing method of crisp cheese sweet potato chips comprises the following steps:
(1) pretreatment of raw materials: cleaning fresh sweet potato, peeling, slicing into uniform sweet potato slices with thickness of 4mm by using a slicing machine, and blanching in boiling water for 20s to ensure that the starch gelatinization degree in the sweet potato is 70-80%;
(2) spraying cheese: spraying a layer of melted cheese on the surface of the gelatinized sweet potato slices;
(3) puffing and drying: after preheating puffing equipment, putting the dried potato chips sprayed with cheese into the puffing equipment for puffing and drying, wherein the puffing and drying process flow is as follows: preheating, charging, pressurizing, puffing, vacuum drying, cooling, vacuum breaking and grading packaging.
The process flow of the puffing drying is as follows: preheating, charging, pressurizing, puffing, drying, cooling, vacuum breaking and grading packaging. The puffing technological parameters of the sweet potato are as follows: preheating at 95 deg.C, pressurizing at 0.3MPa, maintaining pressure for 12min, and puffing for 12 min. The processing environment of the expanded material is changed into a vacuum state and kept until the expanded material is cooled, the vacuum drying pressure range is-0.08 to-0.098 MPa, the drying is divided into 3 sections, the drying temperature is 95 ℃, 85 ℃ and 75 ℃, and the drying time is respectively 60min, 40min and 50 min. The cooling mode is that the circulating cooling water is cooled to the room temperature.
Example three:
a processing method of crisp cheese sweet potato chips comprises the following steps:
(1) pretreatment of raw materials: cleaning fresh sweet potato, peeling, slicing into 5mm thick uniform sweet potato slices by a slicing machine, and blanching in boiling water for 25-30s to make starch in the sweet potato gelatinized degree of 70-80%;
(2) spraying cheese: spraying a layer of melted cheese on the surface of the gelatinized sweet potato slices;
(3) puffing and drying: after preheating puffing equipment, putting the dried potato chips sprayed with cheese into the puffing equipment for puffing and drying, wherein the puffing and drying process flow is as follows: preheating, charging, pressurizing, puffing, vacuum drying, cooling, vacuum breaking and grading packaging.
The parameters of the puffing and drying process are as follows: preheating at 105 deg.C, pressurizing at 0.45MPa, maintaining pressure for 5min, and puffing for 15 min. The processing environment of the expanded material is changed into a vacuum state and kept until the expanded material is cooled, the vacuum drying pressure range is-0.08 to-0.098 MPa, the drying is divided into 3 sections, the drying temperature is 100 ℃, 90 ℃ and 80 ℃, and the drying time is respectively 55min, 35min and 70 min. And cooling to room temperature.
Comparative example one:
the raw materials were not blanched with boiling water, and the remaining steps were the same as in example one.
Comparative example two:
the raw materials are not sprayed with cheese after blanching, and the rest steps are the same as the first embodiment.
Sensory evaluation of the products obtained in each processing mode, and sensory evaluation of the products was again carried out after one week of storage in a sealed state. The evaluation was made according to the sensory evaluation criteria of table 1.
Table 1: sensory evaluation criteria
The samples of the examples and the comparative examples were subjected to sensory evaluation and scored, and the average values were obtained, and the results are shown in Table 2.
Table 2: sensory evaluation table
As can be seen from table two: 1. the blanching gelatinization can effectively improve the taste of the product, the product is good in crispness and has the sweet taste after starch gelatinization, the ungelatinized product is hard in taste, and the raw starch taste is obvious in the chewing process. 2. The sprayed cheese can improve the mouthfeel of the starch product, and the combination of the oil and the starch in the cheese can generate sweet and fragrant mouthfeel enjoyment in the chewing process.
By observing the first example and the second comparative example after one week of storage, a small amount of white raw starch is separated out from the surface of the product of the second comparative example, namely the retrogradation phenomenon of the product occurs, and the first example still retains the original product quality.
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 (5)
1. The processing method of the crispy cheese sweet potato chips is characterized by comprising the following steps:
(1) pretreatment of raw materials: cleaning fresh sweet potato, peeling, slicing into uniform sweet potato slices with thickness of 3-5mm by using a slicing machine, and blanching in boiling water to ensure that the starch gelatinization degree in the sweet potato is 70-80%;
(2) spraying cheese: spraying a layer of melted cheese on the surface of the gelatinized sweet potato slices;
(3) puffing and drying: after preheating puffing equipment, putting the dried potato chips sprayed with cheese into the puffing equipment for puffing and drying, wherein the puffing and drying process flow is as follows: preheating, charging, pressurizing, puffing, vacuum drying, cooling, vacuum breaking and grading packaging.
2. The processing method of the crispy cheese sweet potato chips as claimed in claim 1, wherein the processing method comprises the following steps: and (2) blanching for 10-30s in the step (1).
3. The processing method of the crispy cheese sweet potato chips as claimed in claim 1, wherein the processing method comprises the following steps: the cheese used was low fat cheese.
4. The method for processing crispy cheese sweet potato chips according to any one of claims 1 to 3, wherein the method comprises the following steps: the parameters of the puffing process are as follows: preheating at 85-105 deg.C, pressurizing at 0.25-0.45MPa, maintaining pressure for 5-12min, and puffing for 8-15 min; the processing environment of the expanded material is changed into a vacuum state and kept until the expanded material is cooled, the vacuum drying pressure range is-0.08 to-0.098 MPa, the drying is divided into 3 sections, the drying temperature is 90-100 ℃, 80-90 ℃ and 70-80 ℃, and the drying time is 40-60min, 30-40min and 50-70min respectively; cooling to room temperature and breaking vacuum.
5. The processing method of the crispy cheese sweet potato chips as claimed in claim 4, wherein the processing method comprises the following steps: the cooling mode is circulating cooling water cooling.
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| CN202111097523.9A CN113826850A (en) | 2021-09-18 | 2021-09-18 | Processing method of crispy cheese sweet potato chips |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101427757A (en) * | 2008-12-10 | 2009-05-13 | 江苏省农业科学院 | Method for producing puffing sweet potato slice and products produced thereby |
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| CN102894100A (en) * | 2011-07-27 | 2013-01-30 | 保健然有限公司 | Cheese-coated food product |
| CN103211187A (en) * | 2013-04-28 | 2013-07-24 | 王惠莹 | Healthcare potato chip and processing method thereof |
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| CN104621509A (en) * | 2015-02-16 | 2015-05-20 | 江苏楷益智能科技有限公司 | Processing method of puffed pachyrhizus food |
| CN104642824A (en) * | 2015-02-05 | 2015-05-27 | 通用磨坊(中国)投资有限公司 | Method for producing low oil content potato chips by combined process of vacuum drying and follow-up microwave vacuum frying |
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| CN107568652A (en) * | 2017-09-12 | 2018-01-12 | 武汉轻工大学 | A kind of processing method and water chestnut crisp chip of the instant water chestnut crisp chip of high-quality |
| CN110810772A (en) * | 2019-10-21 | 2020-02-21 | 贵州省生物技术研究所 | Preparation method of low-fat sweet potato crisp chips and sweet potato crisp chips |
| CN110876466A (en) * | 2019-12-23 | 2020-03-13 | 广西壮族自治区农业科学院 | Pitaya residue and seed puffed crisp chip and processing method thereof |
-
2021
- 2021-09-18 CN CN202111097523.9A patent/CN113826850A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101427757A (en) * | 2008-12-10 | 2009-05-13 | 江苏省农业科学院 | Method for producing puffing sweet potato slice and products produced thereby |
| CN102894100A (en) * | 2011-07-27 | 2013-01-30 | 保健然有限公司 | Cheese-coated food product |
| CN102657318A (en) * | 2012-05-22 | 2012-09-12 | 天津农学院 | Crisp sweet potato chips and method for producing same |
| CN103211187A (en) * | 2013-04-28 | 2013-07-24 | 王惠莹 | Healthcare potato chip and processing method thereof |
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| CN107410974A (en) * | 2017-09-12 | 2017-12-01 | 武汉轻工大学 | One kind is without the crisp water chestnut crisp chip of sulphur and its processing method |
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| CN110876466A (en) * | 2019-12-23 | 2020-03-13 | 广西壮族自治区农业科学院 | Pitaya residue and seed puffed crisp chip and processing method thereof |
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